Sökning: "food"

Visar resultat 21 - 25 av 2525 avhandlingar innehållade ordet food.

1. 21. Föreställningar om mat och ätande : Risk, kropp, identitet och den "ifrågasatta" maten i vår tid

   Författare :Marie-Louise Stjerna; Sonja Olin Lauritzen; Cecilia Fredriksson; Stockholms universitet; []
   Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; food; eating; social representations; photo-elicitation interviews; risk; the body; identity; Education; Pedagogik; pedagogik; Education;

   Sammanfattning : In Western society, food is debated and in various ways contested. Social science research has described various cultural imperatives related to food and choices of diet, that raises questions about how people understand issues of food and eating in their everyday lives. LÄS MER

3. 22. Older Women and Food : Dietary Intake and Meals in Self-Managing and Disabled Swedish Females Living at Home

   Författare :Jenny Andersson; Sölve Elmståhl; Uppsala universitet; []
   Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Domestic sciences; elderly; women; dietary intake; meals; self-managing; disabled; dietary assessment methods; participation rate; Hushållsvetenskap; Domestic science and nutrition; Hushålls- och kostvetenskap;

   Sammanfattning : The aim of the present thesis was to study elderly self-managing and disabled women’s dietary intake and meals in relation to age, household structure (single-living or cohabitant), disability and cooking ability. The women were aged 64-88 years and living at home, in the mid-eastern part of Sweden. The self-managing women were randomly selected. LÄS MER

4. 23. Faba bean foods: Structure and texture : Evaluation of faba bean component behaviours in different product matrices

   Författare :Klara Nilsson; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

   Sammanfattning : Faba bean (Vicia faba minor) is a cool-climate crop that could serve as a locally sourced sustainable ingredient in transition towards a more plant-based diet in temperate regions. Poor texture is one of the main aversion factors of plant-based foods, so this thesis characterised the functionality of faba bean components and their effect on structure and texture in different food matrices. LÄS MER

5. 24. Jet Impingement and Infrared Heating of Cylindrical Foods. Flow and Heat Transfer Studies

   Författare :Eva Olsson; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Termisk teknik; fluiddynamik; plasma; Thermal engineering; applied thermodynamics; Gaser; fluid dynamics; plasmas; Gases; RSM; CFD; inverse heat transfer; jet impingement heat transfer; infrared heating; termodynamik; Food and drink technology; Livsmedelsteknik; PIV; SST; food; cylinder;

   Sammanfattning : Rapid heat transfer methods such as jet impingement and infrared radiation can be used to speed up thermal processing in the food industry. The heating rate affects important food characteristics, such as colour. LÄS MER

7. 25. Valorization of herring filleting co-products to silage - Control of protein hydrolysis and lipid oxidation during ensilaging and possibilities for separating herring silage into multiple products

   Författare :Mursalin Sajib; Chalmers tekniska högskola; []
   Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; separation; silage; pilot-scale; lipid oxidation; Herring Clupea harengus ; protein hydrolysis; ensilaging; antioxidants; fish oil; valorization; by-products;

   Sammanfattning : Industrial processing of herring ( Clupea harengus ) into convenience products such as fillets generates around 60% co-products being rich in both protein and n-3 polyunsaturated fatty acids (PUFAs). A promising cost-efficient strategy to valorize these raw materials into food and/or feed ingredients would be to apply ensilaging, i.e. LÄS MER