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Showing result 1 - 5 of 36 swedish dissertations matching the above criteria.

  2. 1. Bacterial identification by the 16S rRNA gene

    Author : Tobias Olofsson; Avdelningen för medicinsk mikrobiologi; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; Naturvetenskap; Natural science; mykologi; virologi; Mikrobiologi; mycology; virology; bacteriology; 16S rRNA; Microbiology; Identification; Bacteria; bakteriologi;

    Abstract : The identification and classification of bacteria was initially performed with morphological methods applied on cultivated bacteria. It was not until the mid 1970s, when sequences of ribosomal RNA were discovered to be useful for bacterial evolution, that a new era started. This method showed to be far more accurate for bacterial identification. READ MORE

  4. 2. Systematics of Lactobacillus spp. of probiotic potential

    Author : Alejandra Vasquez; Avdelningen för medicinsk mikrobiologi; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Mikrobiologi; bakteriologi; virologi; mykologi; Food and drink technology; Livsmedelsteknik; mycology; virology; bacteriology; Microbiology; bacteria; molecular-based identification; probiotics; systematics;

    Abstract : Lactobacillus is a heterogeneous bacterial genus comprising at present 91 species. The high species number often makes classification and identification difficult, especially as the taxonomy to a high degree has been based on phenotypical traits. READ MORE

  5. 3. 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

  6. 4. On the Extraction of Essential Oils by Supercritical Carbon Dioxide and its Influence on the Mesomorphic Phase Structures

    Author : José da Cruz Francisco; Kemiska institutionen; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Natural oils; fats and waxes technology; Naturliga oljor; fetter; vax; Kemiteknik och kemisk teknologi; Chemical technology and engineering; Livsmedelsteknik; Food and drink technology; phase behavior; soybean lecithin; monoolein; cineole; terpenes; eucalyptus; extraction; Essential oils; supercritical carbon dioxide;

    Abstract : A comparison of essential oils from leaves of Eucalyptus camaldulensis Dehn. obtained by hydrodistillation (HD) and supercritical carbon dioxide (SC-CO2) extraction is presented. Selected major components of the oils showed a predominance of higher molecular weight components in the SC-CO2 extracts than in those obtained by HD. READ MORE

  7. 5. Utilising the Internet of Things concepts to improve the resource efficiency of food manufacturing

    Author : Sandeep Jagtap; Teknisk logistik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY;

    Abstract : This thesis reports on the research undertaken to increase the sustainability of foodmanufacturing by reducing the solid Food waste generation, as well as Energy and Water(FEW) consumptions through applications based of Internet of Things (IoT) concepts. Theprimary objective of this research is to develop an IoT-based framework, which identifies andcollects the key data regarding FEW within food manufacturing. READ MORE