Sökning: "food preservation"

Visar resultat 11 - 15 av 30 avhandlingar innehållade orden food preservation.

1. 11. Chemical analysis to promote the use of wild fruits from Mozambique

   Författare :Telma Magaia; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; pulps; kernels; consumption; fat; protein; minerals; dietary fibre;

   Sammanfattning : Abstract Wild fruit trees have significant cultural and socio-economic value in rural areas of Mozambique. Most of the wild fruits are seasonal and are available mainly in the wet season. Generally they have a short shelf-life and are eaten fresh or after minimal processing; the most common method of preservation is sun-drying. LÄS MER

3. 12. Food-Related Gram-Positive Bacteria: Enterotoxin A Expression in Staphylococcus aureus and a New Regulation Mechanism in Lactococcus lactis

   Författare :Rong Cao; Teknisk mikrobiologi; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Lactococcus lactis; multiple inhibition kinetics; dehydrogenase; ATP; ADP; food factors; biopreservatives; staphylococcal food poisoning; SEA; prophage induction; enterotoxin A; Staphylococcus aureus;

   Sammanfattning : Staphylococcal enterotoxin A (SEA) is the most common enterotoxin found in outbreaks of staphylococcal food poisoning (SFP). Based on the amount of SEA produced, S. aureus strains were divided into two main groups, high- and low-SEA-producing strains. LÄS MER

4. 13. Traceability in food supply chains Exploring governmental authority and industrial effects

   Författare :Henrik Ringsberg; Förpackningslogistik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Traceability; supply chain management; fresh food; smart goods; information interfaces; activities; governmental authorities; scientific theory; literature study; case study;

   Sammanfattning : Traceability in food supply chains has received increased attention in the last decade. The efforts of governmental authorities have also increased to regulate and control food supply chains and product characteristics related to information to ensure safety, quality, and preservation of living resources. LÄS MER

5. 14. I köttbullslandet : Konstruktionen av svenskt och utländskt på det kulinariska fältet

   Författare :Jonathan Metzger; Satya Datta; Ulf Jonsson; Kirsti Niskanen; Stockholms universitet; []
   Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; Food; cuisine; national myth; national culture; national cuisine; ideology; discourse; rhetoric; consumption; communities of consumption; authenticity; Sweden; cooking; cookbooks; culinary arts; culinary field; gastronomic field; gastronomy; nationalism; national identity; Economic history; Ekonomisk historia;

   Sammanfattning : The purpose of this doctorate thesis is to investigate the historical discursive construction of swedishness and foreignness in the Swedish culinary field, primarily during the period of 1900-1970, and to relate the changes in the articulation of these concepts to the overarching ideological shifts during this time-period. To achieve this objective a conceptual apparatus inspired by cultural studies, discourse analysis and rhetorical analysis is employed upon the primary material, which consists of Swedish- and foreign-signified cookbooks published in Sweden during the period of 1600-1970. LÄS MER

7. 15. Life Cycle Assessment (LCA) of Food Products and Production Systems

   Författare :Karin Andersson; Chalmers tekniska högskola; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES;

   Sammanfattning : Life Cycle Assessment (LCA), which is a method for analysis and assessment of the environmental impact caused by product systems, and its application to food products and production systems have been studied. For foods, the complete product system includes: production of inputs to agriculture, agricultural production, industrial refining, storage and distribution, packaging, the household phase and waste management. LÄS MER