Search for dissertations about: "food sensory"
Showing result 1 - 5 of 92 swedish dissertations containing the words food sensory.
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1. Engagement with Fungi-Based Food : Recovery and Valorization of Resources for Food
Abstract : There has been an increasing demand for more sustainable food and ways of encouraging individuals to lead more sustainable lives. This thesis seeks to contribute to understanding human engagement with fungi-based food in a multidisciplinary manner by complementing resource recovery with an occupational perspective that sheds light on aspects that encourage or discourage individuals from engaging with this food. READ MORE
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2. Sensory quality of pork : Influences of rearing system, feed, genotype, and sex
Abstract : 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. READ MORE
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3. Sensory Quality and Consumer Perception of Wheat Bread : Towards Sustainable Production and Consumption. Effects of Farming System, Year, Technology, Information and Values
Abstract : In order to study the effect of production systems aimed at sustainability on product quality and of sensory and non-sensory factors on product acceptance – the effect of farming system, year, milling and baking techniques on the sensory qualities of wheat bread as a model product was investigated using a descriptive test, and the effect of information and values on liking of bread using consumer tests.Whole wheat and white breads were baked with wheat grown in six lots in established conventional and organic farming systems in field trails, in two subsequent years for the white bread. READ MORE
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4. Sensory quality of tomato, carrot and wheat : Influences of growing systems
Abstract : The sensory variation in products, conventionally and ecologically grown has been described and the effect of sensory training on the reliability of the assessors has been evaluated.Ecologically grown tomatoes scored higher for sweetness while conventionally grown tomatoes scored higher for firmness. READ MORE
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5. Fermentation of quinoa, canihua and amaranth to degrade phytate and improve mineral bioavailability
Abstract : Plant-based diets are the main source of nutrients for vegetarians worldwide and for low-income inhabitants of developing countries, such as in rural areas of Bolivia. These diets may contain high levels of mineral inhibitors such as phytate that impairs mineral absorption in the human gut. READ MORE