Search for dissertations about: "Frozen food"

Showing result 1 - 5 of 19 swedish dissertations containing the words Frozen food.

  2. 1. Sensory quality of pork : Influences of rearing system, feed, genotype, and sex

    Author : Anette Jonsäll; Uppsala universitet; []
    Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Domestic sciences; Sensory analysis; rearing system; genotype; sex; feed; pig; food quality; taste; muscle; Hushållsvetenskap; Domestic science and nutrition; Hushålls- och kostvetenskap;

    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

  4. 2. Pulsed Electric Field Treatment of Plant Tissue

    Author : Mustafa Fincan; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; bimodal Fickian diffusion model; Food and drink technology; Livsmedelsteknik; generalized Maxwell model; onion Neutral Red; visualization; red beetroot; potato; epidermis; plant tissue; electroporation; Cell permeabilization; Pulsed electric field; PEF;

    Abstract : A pulsed electric field (PEF) is a newly emerged non-thermal food processing technology which has characteristic effects on the cell membrane. PEF processing involves subjecting food to short, repeated pulses of a high electric field between an anode and a cathode. READ MORE

  5. 3. Nanorheological Studies of Caseins

    Author : Kristina Helstad; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; Biokemisk teknik; Biochemical technology; Casein micelle; Caseins; Nanorheology;

    Abstract : To be able to improve the quality of dairy products and dairy processes, knowledge of casein molecules, casein micelles and casein aggregates is important. The rheological properties of casein products, casein gels and adsorbed layers of casein, have been widely investigated. READ MORE

  6. 4. The rise of the Swedish food sector after WW II- What, why, how and who?

    Author : Märit Beckeman; Förpackningslogistik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; individuals.; network; cluster; Frozen food; self-service;

    Abstract : Very little radical or really new innovation within the food sector in Sweden is visible today, although the stores are jammed with food in a variety of packages, designs and sizes and under different brands. Most products appear to be based on technologies introduced years ago, and the diversification consists mainly of line extensions, i.e. READ MORE

  7. 5. Impregnation of Leaf Tissues and its Consequences on Metabolism and Freezing; Study on Vacuum Impregnation and Pulsed Electric Field Treatment

    Author : Katarzyna Dymek; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY;

    Abstract : Freezing is a widely used method of preserving food products. Efforts are currently being directed towards improving the quality of the sensitive tissues of plant foods such as leaves, after freezing and thawing. READ MORE