Sökning: "sensory quality"

Visar resultat 21 - 25 av 119 avhandlingar innehållade orden sensory quality.

  1. 21. Quality of Experience in Industrial Internet of Things

    Författare :Dimitar Minovski; Christer Åhlund; Johan Eker; Luleå tekniska universitet; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; Pervasive Mobile Computing; Distribuerade datorsystem;

    Sammanfattning : Quality of Experience (QoE) is a research domain that measures the ”degree of de-light or annoyance of the users of an application or service”. Today’s research on QoE mainly addresses multimedia services, where the user’s subjective perception is the prime factor of determining the QoE. LÄS MER

  3. 22. Sensory, attitudinal, and contextual aspects of the meal : health implications and connections with risk factors for coronary heart disease and obesity

    Författare :Erika Rapp [Nordin]; Åsa Öström; Inga-Britt Gustafsson; Judith Annett; Inger M. Jonsson; Mai-Lis Hellénius; Örebro universitet; []
    Nyckelord :Abdominal fat; Basic tastes; Bitterness; BMI; Coronary heart disease; Dietary fat content; Eating context; Food; HDL-cholesterol; Health promotion; Intervention; Meal; Perception; Preference; PROP; Beska; BMI; Bukfetma; Fetthalt; Grundsmaker; HDL-kolesterol; Hjärtinfarkt; Hälsa; Intervention; Mat; Måltidsmiljö; Preferens; PROP; Sensitivitet; Culinary Arts and Meal Science; Måltidskunskap; Måltidskunskap; Culinary Arts and Meal Science;

    Sammanfattning : Det övergripande syftet var att undersöka mat- och måltidsrelaterade faktorer som bidragande orsak till övervikt och hjärt-kärlsjukdom.I en sensorisk studie jämfördes individer som insjuknat i hjärtinfarkt med en frisk kontroll-grupp med avseende på preferens för mat med hög respektive låg fetthalt, smakkänslighet för grundsmakerna (surt, beskt, salt, sött, umami och metalliskt) samt det beska ämnet 6-n-propylthiouracil (PROP). LÄS MER

  4. 23. Nutritional Value and Quality of Processed Mango Fruits

    Författare :Isabel Guiamba; Chalmers tekniska högskola; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; acidification; ascorbic acid oxidase; polyphenoloxidase; water blanching; β-carotene; osmotic dehydration; infrared heating; microwave heating; Mango; EDTA; vitamin C;

    Sammanfattning : Mango (Mangifera indica L.) is one of the most important tropical fruits commercialized and consumed worldwide, and an excellent source of fibre, bioactive compounds such as pro-vitamin A carotenoids, vitamin C (ascorbic acid) and phenolics. Mango was used in this thesis as a model fruit of fruits and vegetables that are rich sources of nutrients. LÄS MER

  5. 24. Packaging methods and storage time : effects on beef quality

    Författare :Åsa Lagerstedt Norström; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

    Sammanfattning : Consumers base their purchasing choices on perceived quality and a bright red colour of beef is to many a sign of freshness and good meat quality, making colour the most important quality attribute for retailers. The most common consumer packaging types for beef in Sweden is high-oxygen modified atmosphere packaging (MAP), with the gas composition (80% O₂; 20% CO₂). LÄS MER

  7. 25. Long-term follow-up after intensive care: Development of an ICU-specific questionnaire

    Författare :Johan Malmgren; Göteborgs universitet; []
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; intensive care; critical illness; intensive care unit; quality of life; long-term follow-up; survivorship; health-related quality of life; burden of disease;

    Sammanfattning : Background: With improved results in intensive care comes a shift in focus – from survival to survivorship. Studies show that ICU survivorship includes effects on, for example, mental and physical health, cognition, ADL, ability to return to work, and sensory organ functions. LÄS MER