Sökning: "fresh food"

Visar resultat 1 - 5 av 66 avhandlingar innehållade orden fresh food.

1. 1. Characterisation of Food Associated Bacteria by DNA based Methods, with Special Reference to Enterobacteriaceae

   Författare :Crister Olsson; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; 16S rRNA; TTGE; ribotyping; Rahnella; Klebsiella; HPI; Enterobacteriaceae; food; Livsmedelsteknik;

   Sammanfattning : The presence of genes in food, encoding some virulence factors, was studied by PCR, and species of Enterobacteriaceae, associated with food, were studied by the DNA-based methods of TTGE, ribotyping and sequencing. The flora of fresh and chill-stored pork were analysed by a culture-independent approach, using specific amplification of 16S rRNA genes followed by cloning and sequencing. LÄS MER

3. 2. Food traceability in regulated fresh food supply chains with an emphasis on the Swedish fishing industry

   Författare :Henrik Ringsberg; Förpackningslogistik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food traceability; fresh food supply chains; ICT; conceptual modelling; governmental authorities; food supply chain transparency; food traceability requirements;

   Sammanfattning : Food traceability is gaining increased attention in food companies and governmental authorities. This is because of the increase in legal and consumer requirements on ensuring food safety, quality and preservation of living resources. These requirements especially apply to the management of food traceability in regulated fresh food supply chains. LÄS MER

4. 3. 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

5. 4. COMBINED DEHYDRATION METHODS - From Fresh Fruit to High-quality Ingredients

   Författare :Frédéric Prothon; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Livsmedelsteknik; semi-finished products; agent; collapse; apple; microwave-assisted air-drying; dehydration; osmotic treatment;

   Sammanfattning : Numerous products from the food industry contain fruit and/or berries, in the form of fillings or ingredients, e. g. in yoghurt, some bread products/cereal products, ice cream, etc. In order to produce these ingredients and improve their characteristics, many processing techniques are available. LÄS MER

7. 5. Supermarket food waste : prevention and management with the focus on reduced waste for reduced carbon footprint

   Författare :Mattias Eriksson; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY;

   Sammanfattning : Food waste occurs along the entire food supply chain and gives rise to great financial losses and waste of natural resources. The retail stage of the supply chain contributes significant masses of waste. Causes of this waste need to be identified before potential waste reduction measures can be designed, tested and evaluated. LÄS MER