Sökning: "sensory clusters"

Visar resultat 1 - 5 av 13 avhandlingar innehållade orden sensory clusters.

  1. 1. Description and measurement of sensory symptoms in autism spectrum

    Författare :Marie Elwin; Lars Kjellin; Agneta Schröder; Agneta Nydén; Örebro universitet; []
    Nyckelord :MEDICAL AND HEALTH SCIENCES; MEDICIN OCH HÄLSOVETENSKAP; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Autism spectrum; sensory; perception; qualitative research; scale development; scale validation; sensory clusters; Medicin; Medicine;

    Sammanfattning : Unusual responses to sensory stimuli have been reported in nearly all children with autism spectrum conditions (ASC). A few studies on adults indicate that the sensory and perceptual problems persist into adulthood. LÄS MER

  2. 2. Rye bread in Sweden : Health-related and sensory qualities, consumer perceptions and consumption patterns

    Författare :Pernilla Sandvik; Margaretha Nydahl; Iwona Kihlberg; Ingela Marklinder; Hely Tuorila; Uppsala universitet; []
    Nyckelord :SOCIAL SCIENCES; SAMHÄLLSVETENSKAP; SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; national dietary survey; sensory analysis; preference mapping; sourdough; whole grain; public health; health promotion; Kostvetenskap; Food; Nutrition and Dietetics;

    Sammanfattning : Rye bread has shown potential as a health-beneficial component in the diet, especially in relation to non-communicable diseases. To have a beneficial effect in reality, however, it also needs to be available, chosen and eaten. Less research has focused on rye bread from a consumer perspective. LÄS MER

  3. 3. The Physicochemical and Sensory Properties of Fruit and Vegetable Fibre Suspensions - The Effect of Fibre Processing and its Addition to Low-Fat Sausages

    Författare :Hanna Bengtsson; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; physicochemical properties; carrot; apple; potato pulp; tomato; sensory perception; low-fat sausages; texture; heat treatment; homogenisation; Dietary fibre suspensions;

    Sammanfattning : Due to the health effects of dietary fibre, as well as its water-holding capacity (WHC), food products are commonly fortified with fibre-rich sources. However, to be able to design food products with specific textural properties that also appeal to the consumer, it is important to understand and to characterise the physicochemical and chemical properties of the fibre. LÄS MER

  4. 4. Mechanisms of Olfactory sensory neuron class maintenance in Drosophila : It is all about design and equilibrium

    Författare :Shadi Jafari; Mattias Alenius; Stefan Thor; David Engblom; Bassem Hassan; Linköpings universitet; []

    Sammanfattning : How the cellular diversity of our body is generated and maintained is still a great mystery regardless of the wealth of research that has been done on this issue. The greatest complexity is found in the nervous system that contains a vast number of neurons and displays a great diversity in cell types and classes. LÄS MER

  5. 5. A reason to be bitter : Cassava classification from the farmers' perspective

    Författare :Linley Chiwona-Karltun; Karolinska Institutet; Karolinska Institutet; []
    Nyckelord :MEDICAL AND HEALTH SCIENCES; MEDICIN OCH HÄLSOVETENSKAP; Cassava; bitter; sweet; cyanogenic glucosides; cyanide; sensory analysis; taste; theft; women; food security; SSR-markers; molecular genetics; plant morphology; Malawi; Africa;

    Sammanfattning : Ethnographers report from both South America and Africa that cassava farmers classify cultivars as belonging to either of two groups, "bitter" or "sweet", and that farmers prefer to grow "bitter" cultivars as the staple crop. It remains contentious if the two groups and whether bitterness in taste reflects the content of cyanogenic glucosides in cassava roots. LÄS MER