Search for dissertations about: "Inga-britt Gustafsson"

Showing result 1 - 5 of 8 swedish dissertations containing the words Inga-britt Gustafsson.

  2. 1. Studies on dietary treatment of hyperlipoproteinemia : methodological and clinical investigations

    Author : Inga-Britt Gustafsson; Uppsala universitet; []
    Keywords : MEDICINE; MEDICIN;

    Abstract : .... READ MORE

  4. 2. Restaurant meal experiences from customers' perspectives : a grounded theory approach

    Author : Kai Victor Hansen; Inga-Britt Gustafsson; Øystein Jensen; Tommy Andersson; Örebro universitet; []
    Keywords : Customers; meal; grounded theory; à la Carte restaurants; meal experience categories; SOCIAL SCIENCES; SAMHÄLLSVETENSKAP; Culinary Arts and Meal Science; Måltidskunskap; Måltidskunskap; Culinary Arts and Meal Science;

    Abstract : The purpose of this doctoral dissertation has been to increase the knowledge of customers’ view on relation to commercial restaurant meals and thereby to increase the knowledge within the restaurant industry about customers’ perspectives about meals. The dissertation is based on four studies of customers’ meal experiences in á la Carte restaurants in Norway. READ MORE

  5. 3. Family meal experiences : perspectives on practical knowledge, learning and culture

    Author : Inger M. Jonsson; Inga-Britt Gustafsson; Marianne Pipping Ekström; Lotte Holm; Örebro universitet; []
    Keywords : SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; culture; children; education; family meal; family practice; food; experience; information; learning; practical knowledge; Culinary Arts and Meal Science; Måltidskunskap; SOCIAL SCIENCES; SAMHÄLLSVETENSKAP; Måltidskunskap; Culinary Arts and Meal Science;

    Abstract : This thesis consists of four studies reflecting information and education on food and meals at different levels of society. The educational efforts are directed towards everyday family practices. READ MORE

  6. 4. Sensory evaluation and consumer preference of wine and food combinations : influences of tasting techniques

    Author : Ingemar Tobias Nygren; Inga-Britt Gustafsson; Lisbeth Johansson; Åsa Öström; Hely Tuorila; Örebro universitet; []
    Keywords : Descriptive sensory analysis; tasting technique; sequential tasting; mixed tasting; wine; combination; Hollandaise sauce; blue mold cheese; consumers; preference; måltidskunskap; Culinary Arts and Meal Science; Måltidskunskap; Måltidskunskap; Culinary Arts and Meal Science;

    Abstract : The entire project consists of five studies. Descriptive sensory analyses were performed on combinations of five dry white wines and either Hollandaise sauce with two levels of fat or two blue mould cheeses. Assessments were carried out by a student panel and by a selected and trained panel. READ MORE

  7. 5. Ready meals from the consumers' perspective : attitudes, beliefs, contexts and appropriateness

    Author : Mia Prim; Inga-Britt Gustafsson; Gunnar Hall; John Edwards; Örebro universitet; []
    Keywords : attitude; consumer; context; food choice; meal; ready meal; situation; attityd; färdigmat; konsument; kontext; matval; måltid; situation; Culinary Arts and Meal Science; Måltidskunskap; SOCIAL SCIENCES; SAMHÄLLSVETENSKAP; Måltidskunskap; Culinary Arts and Meal Science;

    Abstract : The aim of this thesis was to gain a deeper understanding of ready meal consumers and their demands regarding ready meal products in different situations. Data were gathered with one extensive postal survey and five focus group discussions. READ MORE