Sökning: "food quality"

Visar resultat 16 - 20 av 427 avhandlingar innehållade orden food quality.

  1. 16. Food for Thought : Essays on Green Public Procurement and the Market for Organic Food

    Författare :Hanna Lindström; Sofia Lundberg; Tommy Lundgren; Janne Tukiainen; Umeå universitet; []
    Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; Organic food policy; agricultural policy; Green Public Procurement; environmental policy; consumer demand; demand system; price transmission; survey data; retail scanner data;

    Sammanfattning : Paper [I] In this paper, we study a Green Public Procurement (GPP) policy decided by the Swedish government in 2006, stating objectives related to organic farming. The policy aims to increase the public sector's organic food purchases, in order to incentivise Swedish farmers to convert to organic practices, thereby contributing to national environmental quality objectives. LÄS MER

  3. 17. Factors Controlling Meat Quality of Pork in Relation to Breed and RN Genotype

    Författare :Åsa Josell; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Livsmedelsteknik; NIR; rigor development; tenderness; RN gene; Meat quality; pork;

    Sammanfattning : The Hampshire breed was introduced as the terminal sire in Swedish slaughter pigs in the 1970s, mainly to reduce stress susceptibility and associated problems of meat quality, such as the meat being pale, soft and exudative (PSE). Since then, however, the RN – allele, a mutation which is only found in pure-bred Hampshire and in crosses with it, has been discovered. LÄS MER

  4. 18. Modelling of Jet impingement Heat Transfer for Cooling of Cylindrical Foods

    Författare :Eva Olsson; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; multiple jets; Nusselt number; cooling; sinle jet; Jet impingement heat transfer; CFD; cylinder; SST; food;

    Sammanfattning : Cooling is an energy consuming operation in the food industry. Rapid cooling reduces the risk of growth of micro-organisms, improves the quality of the food product and increase the production rate... LÄS MER

  5. 19. Rheology of Wheat Flour Doughs at Large Deformations and the Relation to Baking Quality and Physical Structure

    Författare :Katarina Wikström; Malmö Experimentell patologi; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; mixograph; multivariate analysis; stress relaxation; uniaxial flow; biaxial flow; baking quality; extensional flow; enzymes; Dough; rheology; Livsmedelsteknik;

    Sammanfattning : The effects on dough rheology at large deformations in elongational flow and shear flow have been studied. The results are related to bread making quality in terms of bread volume and to the physical structure of the dough. A new method for evaluation of an instrumented mixograph is reported. LÄS MER

  7. 20. Toward a more sustainable food system using public procurement

    Författare :Elvira Molin; Anna Björklund; Skoglund Wilhelm; KTH; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; procurement; food; sustainability; criteria; Environmental Strategic Analysis; Miljöstrategisk analys;

    Sammanfattning : Around 30 % of today's anthropogenic greenhouse gas emissions originate from the food sector. Food production is the lead cause of deforestation, biodiversity loss, depletion of fish stocks, and scarcity of fresh water. LÄS MER