Search for dissertations about: "Food quality model"

Showing result 1 - 5 of 92 swedish dissertations containing the words Food quality model.

2. 1. Sensory Quality and Consumer Perception of Wheat Bread : Towards Sustainable Production and Consumption. Effects of Farming System, Year, Technology, Information and Values

   Author : Iwona Kihlberg; Einar Risvik; Lisbeth Johansson; Stefan Sahlstrøm; Uppsala universitet; []
   Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Domestic sciences; Product quality; Production quality; Sustainability; Organic farming; Wheat; Organic Food; Bread; Milling; Breadmaking; Sensory analysis; Consumers; Information; Values; Food acceptance; Hushållsvetenskap; Domestic science and nutrition; Hushålls- och kostvetenskap;

   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

4. 2. Dynamically predicted shelf-life service : Exploring and evaluating a potential sustainable food supply chain innovation

   Author : Malin Göransson; Förpackningslogistik; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Supply chain; Packaging logistics; Food quality; Food waste; Sustainable innovation; supply chain; Packaging logistics; Food quality; Food waste; Sustainable innovation;

   Abstract : Roughly one third of all the food produced worldwide goes to waste. The global goals for sustainable development set by the United Nations in 2015 call for a 50% reduction of food waste per capita by 2030. We thus face several major food waste challenges that need academic and practical attention. READ MORE

5. 3. Food and Packaging Interactions Affecting Food Quality

   Author : Fredrik Johansson; Chalmers tekniska högskola; []
   Keywords : NATURVETENSKAP; NATURAL SCIENCES; sorbed vegetable oil; oxygen transmission rate; food packaging; supercritical fluid extraction; inertness test; refillable PET bottles; permeability; aroma; interactions; sorption;

   Abstract : Food and packaging interactions that may impair the food quality have been studied and methods to determine these interactions have been developed. An off-line supercritical fluid extraction method using carbon dioxide was developed and used to extract sorbed low molecular weight compounds from polymer films. READ MORE

6. 4. Food for Thought : Essays on Green Public Procurement and the Market for Organic Food

   Author : Hanna Lindström; Sofia Lundberg; Tommy Lundgren; Janne Tukiainen; Umeå universitet; []
   Keywords : SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; Organic food policy; agricultural policy; Green Public Procurement; environmental policy; consumer demand; demand system; price transmission; survey data; retail scanner data;

   Abstract : Paper [I] In this paper, we study a Green Public Procurement (GPP) policy decided by the Swedish government in 2006, stating objectives related to organic farming. The policy aims to increase the public sector's organic food purchases, in order to incentivise Swedish farmers to convert to organic practices, thereby contributing to national environmental quality objectives. READ MORE

7. 5. Rheology of Wheat Flour Doughs at Large Deformations and the Relation to Baking Quality and Physical Structure

   Author : Katarina Wikström; Malmö Experimentell patologi; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; mixograph; multivariate analysis; stress relaxation; uniaxial flow; biaxial flow; baking quality; extensional flow; enzymes; Dough; rheology; Livsmedelsteknik;

   Abstract : The effects on dough rheology at large deformations in elongational flow and shear flow have been studied. The results are related to bread making quality in terms of bread volume and to the physical structure of the dough. A new method for evaluation of an instrumented mixograph is reported. READ MORE