Sökning: "genetically modified food"

Visar resultat 1 - 5 av 22 avhandlingar innehållade orden genetically modified food.

  1. 1. Genmodifierade livsmedel och kommunikativ etik : En analys av etisk oenighet i debatten om genmodifierade livsmedel

    Författare :Karin Hugo; Carl-Henric Grenholm; Anders Nordgren; Uppsala universitet; []
    Nyckelord :HUMANIORA; HUMANITIES; Ethics; Communicative Ethics; Seyla Benhabib; Argumentation analysis; Genetically modified food; Novel food; Consensus; Dialogue; Etik; Philosophy subjects; Filosofiämnen;

    Sammanfattning : The purpose of this thesis is to analyse the Swedish debate regarding genetically modified food products. What does the moral disagreements within this debate entail? In which way would it be possible to obtain and maintain a true dialogue? Is consensus a plausible or even a desirable goal? Can communicative ethics contribute? These questions are analysed in this research project. LÄS MER

  3. 2. Consumer Perception of Organic and Genetically Modified Foods : Health and Environmental Considerations

    Författare :Maria Magnusson; Per-Olow Sjödén; Ulla-Kaisa Koivisto Hursti; Liisa Lähteenmäki; Uppsala universitet; []
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Caring sciences; consumer perceptions; organic foods; genetically modified foods; food choice; health; environmental concern; Vårdvetenskap; Caring sciences; Vårdvetenskap;

    Sammanfattning : The aim was to study consumer attitudes to and perceptions of organic and genetically modified (GM) foods and factors influencing the purchase/non purchase of these two types of foods. Data were collected by two questionnaire surveys (random nation-wide samples of 2000 consumers, response rate 58% and 39% respectively) and one interview study (n=40). LÄS MER

  4. 3. Fermented probiotic beverage based on quinoa : Functionality, hygiene, and health effects

    Författare :Pamela Rosario Canaviri Paz; Avdelningen för livsmedel och läkemedel; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Quinoa grains; Fermentation; Lactic acid bacteria; Probiotics; Food safety; Starter culture; Polyphenol compounds; Microbiota composition; Functional food; Gut microbiota;

    Sammanfattning : White quinoa grains were used as a source of novel beneficial microorganisms and as a matrix for development of a fermented plant-based drink. Studies on the quinoa grain microbiota were performed by applying spontaneous fermentation to allow isolation of autochthonous Lactiplantibacillus strains with potential to be used as starter cultures. LÄS MER

  5. 4. Starch structures and their usefulness in the production of packaging materials

    Författare :Carolin Menzel; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

    Sammanfattning : Environmental concerns about increasing industrial use of plastics and the associated waste are raising the demand for renewable sources to replace petroleum-based products, especially in the packaging sector. This thesis examined the relationship between molecular structures of starch and their material properties in coating materials for food packaging. LÄS MER

  7. 5. Live Biotherapeutics : importance of formulation and lyophilization parametersand an example of a clinical application

    Författare :Nisha Tyagi; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES;

    Sammanfattning : In recent years, probiotics have expanded from their traditional classification as “health promoting food” to the development of live biotherapeutic products (LBP). Traditional probiotics are marketed as food/dietary supplements while LBPs are drug products intended for treatment or prevention of diseases. LÄS MER