Search for dissertations about: "FOOD"

Showing result 11 - 15 of 2425 swedish dissertations containing the word FOOD.

  2. 11. Meals and Food in Older Women : Health Perceptions, Eating Habits, and Food Management

    Author : Kerstin Gustafsson; Sandmann Per-Olof; Uppsala universitet; []
    Keywords : Medical sciences; rheumatoid arthritis; Older women; Parkinson’s disease; stroke; health perceptions; food habits; food-related work; food counselling; MEDICIN OCH VÅRD; MEDICINE; MEDICIN; omvårdnadsforskning med medicinsk inriktning; Caring Sciences;

    Abstract : The aim was to describe and explore the food-related work and eating habits of older community-dwelling women, with Parkinson’s disease, rheumatoid arthritis or stroke or without these diseases. The major focus is on health perceptions, eating habits and meal support. A theoretical framework based on cultural and health theories was adopted. READ MORE

  4. 12. Characterisation of Food Associated Bacteria by DNA based Methods, with Special Reference to Enterobacteriaceae

    Author : Crister Olsson; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; 16S rRNA; TTGE; ribotyping; Rahnella; Klebsiella; HPI; Enterobacteriaceae; food; Livsmedelsteknik;

    Abstract : The presence of genes in food, encoding some virulence factors, was studied by PCR, and species of Enterobacteriaceae, associated with food, were studied by the DNA-based methods of TTGE, ribotyping and sequencing. The flora of fresh and chill-stored pork were analysed by a culture-independent approach, using specific amplification of 16S rRNA genes followed by cloning and sequencing. READ MORE

  5. 13. Cross-Processing Fish Co-Products with Plant Food Side Streams or Seaweeds Using the pH-Shift Method - a new sustainable route to functional food protein ingredients stable towards lipid oxidation

    Author : Jingnan Zhang; Chalmers tekniska högskola; []
    Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; valorization; pomaces; protein techno-functionality; press cakes; by-products; fish protein; fruit; natural antioxidants; lipid oxidation; berry; protein gels;

    Abstract : The seafood value chain is highly inefficient as 50-60% of the fish weight end up as co-products in the filleting operation. Despite their abundance in high-quality proteins, fish co-products mainly go to low value products such as fodder. The pH-shift process, i.e. READ MORE

  6. 14. Fighting For Food? : Investigating Food Insecurity as a Source of Urban Unrest

    Author : Ida Rudolfsen; Hanne Fjelde; Halvard Buhaug; Idean Salehyan; Uppsala universitet; []
    Keywords : SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; food insecurity; urban unrest; organizational networks; Johannesburg; South Africa; urban Africa; Peace and Conflict Research; Freds- och konfliktforskning;

    Abstract : Under what conditions does food insecurity lead to urban unrest? This dissertation contributes to the burgeoning literature on this topic by introducing a multifaceted conceptualization of experienced food insecurity, and by developing a context-specific framework for food-related unrest. It investigates the effect of experienced food insecurity on citizens’ willingness to participate in unrest, and how a favourable structural context in the form of organizational networks moderates this relationship. READ MORE

  7. 15. Protein isolation from herring (Clupea harengus) using the pH-shift process - Protein yield, protein isolate quality and removal of food contaminants

    Author : Sofia Marmon; Chalmers tekniska högskola; []
    Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; precipitation; acid; gelation; in vitro digestion; solubilization; herring; protein; salt solubility; pH; lipids; alkaline; transmission electron microscopy; dioxins;

    Abstract : Herring (Clupea harengus) contain valuable proteins but is difficult to process into high-quality foods due to its small size and high content of bones, heme-proteins and lipids. Herring is among the most abundant fish species in the world, but is currently utilized largely for fish meal and oil production. READ MORE