Avancerad sökning

Visar resultat 1 - 5 av 9 avhandlingar som matchar ovanstående sökkriterier.

  1. 1. Oxidative Degradation of Polyethylene - A Cause of Off-flavour

    Författare :Thorbjörn Andersson; Centrum för analys och syntes; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; biopolymers; Polymerteknik; Polymer technology; off-flavour; degradation; polyethylene;

    Sammanfattning : Polyethylene is the most frequently used polymer material in food packaging today. The polymer is often processed by film extrusion and extrusion coating between 250°C and 325°C. LÄS MER

  3. 2. Chemical and sensory analysis of off-flavour compounds in drinking water

    Författare :Roger Sävenhed; Linköpings universitet; []
    Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; INTERDISCIPLINARY RESEARCH AREAS; TVÄRVETENSKAPLIGA FORSKNINGSOMRÅDEN;

    Sammanfattning : A combination of chemical and sensory methods, which permit the analysis of individual off flavour organic compounds in drinking water, has been developed. A modified stripping technique using an open system was found to be superior to the standard closed-loop system. LÄS MER

  4. 3. Off-flavours in drinking water : Analytical procedures and treatment effects in biologically active sand filters

    Författare :Bo Lundgren; Linköpings universitet; []
    Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; INTERDISCIPLINARY RESEARCH AREAS; TVÄRVETENSKAPLIGA FORSKNINGSOMRÅDEN;

    Sammanfattning : Taste and odour problems in drinking water are primarily caused by naturally produced, volatile, organic compounds. So far, research in this field has focused on a relatively small number of known compounds. LÄS MER

  5. 4. Sensory quality of pork : Influences of rearing system, feed, genotype, and sex

    Författare :Anette Jonsäll; Uppsala universitet; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Domestic sciences; Sensory analysis; rearing system; genotype; sex; feed; pig; food quality; taste; muscle; Hushållsvetenskap; Domestic science and nutrition; Hushålls- och kostvetenskap;

    Sammanfattning : Hampshire crosses of different genotype and sex were used to investigate the effects of rearing system, feed and handling on sensory quality, consumer preference and cooking loss. A selected and trained panel carried out descriptive tests. Two preference tests were carrieout by, in each case, 200 consumers. LÄS MER

  7. 5. Phenols, anisoles and fatty acids causing odour problems in drinking water

    Författare :Susanne Karlsson; Linköpings universitet; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES;

    Sammanfattning : Taste and odour problems are the major causes of consumer complaints regarding drinking water in the industrialised world. Nevertheless, as yet there are no mandatory requirements to identify the compounds that are responsible for the observed off-flavour. LÄS MER