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Showing result 1 - 5 of 6 swedish dissertations matching the above criteria.

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

   Author : Erika Rapp [Nordin]; Åsa Öström; Inga-Britt Gustafsson; Judith Annett; Inger M. Jonsson; Mai-Lis Hellénius; Örebro universitet; []
   Keywords : 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;

   Abstract : 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). READ MORE

4. 2. A reason to be bitter : cassava classification from the farmers' perspective

   Author : Linley Chiwona-Karltun; Karolinska Institutet; Karolinska Institutet; []
   Keywords : Cassava; bitter; sweet; cyanogenic glucosides; cyanide; sensory analysis; taste; theft; women; food security; SSR-markers; molecular genetics; plant morphology; Malawi; Africa;

   Abstract : 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. READ MORE

5. 3. Sensory quality of tomato, carrot and wheat : Influences of growing systems

   Author : Åsa Haglund; Uppsala universitet; []
   Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Domestic sciences; growing system; sensory evaluation; taste; food quality; tomato; carrot; wheat; Hushållsvetenskap; Domestic science and nutrition; Hushålls- och kostvetenskap;

   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

6. 4. Asymmetrical Flow Field-Flow Fractionation in the Separation, Characterization and Application of Wine Particle Matter

   Author : Daniel Osorio Macias; Avdelningen för livsmedel och läkemedel; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; AF4-UV-MALS-dRI; wine colloids; wine macromolecules; phenolic compounds; polysaccharides; winemaking;

   Abstract : Wine particle matter is mainly constituted by wine colloids and wine macromolecules. These wine colloidal and macromolecular compounds are barely studied, possibly due to the difficulty in facing the challenges that their study merits. READ MORE

7. 5. Savouring the sea: Production and consumption of future seaweed foods

   Author : Madeleine Jönsson; Bioteknik; []
   Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Saccharina latissima; Alaria esculenta; Palmaria palmata; Ulva spp.; Microbial stability; Chemical safety; Sensory analysis;

   Abstract : Current food systems pose one of the greatest health and environmental challenges of the21st century. A systemic shift in the food sector can be accelerated by technologies and innovations,such as seaweed food applications. However, introducing and expanding seaweed as a food resourceinto Western markets comes with several challenges. READ MORE