Search for dissertations about: "Meat : analysis"

Showing result 1 - 5 of 61 swedish dissertations containing the words Meat : analysis.

  2. 1. A Beef with Meat : Media and Audience Framings of Environmentally Unsustainable Production and Consumption

    Author : Kajsa-Stina Benulic; Anna Maria Jönsson; Magnus Boström; Ulrika Olausson; Södertörns högskola; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; Meat; news media; audience; environment; framing; consumption; participation; responsibility; Environmental Studies; Miljövetenskapliga studier;

    Abstract : The aim of this thesis is to identify potential routes of participation in environmentally sustainable changes of the Swedish meat production and consumption. Changes are needed as meat production and consumption have been linked to serious environmental problems, such as climate change, biodiversity loss, and land use change. READ MORE

  4. 2. Metabolic profiling of meat and fish and their impact on human metabolism

    Author : ANDREW VINCENT; Chalmers tekniska högskola; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; Foodomics; meat; herring; metabolomics; fish;

    Abstract : High intake of meat is frequently associated with increased risk of disease, while the opposite is true for fish; yet few studies have compared meat and fish in terms of both its composition of low-molecular weight (LMW) molecules and its effects on metabolite concentrations in humans. The work presented in this thesis aimed to use metabolomics to get a holistic overview of compositional differences between fish and meat, and the effects of dietary fish or meat intake on human metabolism. READ MORE

  5. 3. Energy efficiency in the meat processing industry: opportunities for process integration

    Author : Anna Fritzson; RISE; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; heat pinch analysis; heat recovery; process integration; combined heat and power; food processing; shaftwork; heat pump; slaughter and meat processing;

    Abstract : .... READ MORE

  6. 4. Development of Methods for Determination of Fat and Trace Constituents in Food, with Emphasis on Supercritical Fluid Extraction

    Author : Hans Berg; Centrum för analys och syntes; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; Supercritical fluid extraction; Steroids; SFE; Sample preparation; Meat; Lipid classes; Food; Fatty acid composition; Fat content; 3-butanediol; 2; Diacetyl; Acetoin; Androstenone; vitamins A and E.; Analytical chemistry; Analytisk kemi;

    Abstract : Sample preparation is the most time-consuming step in an analysis. Traditional sample preparation techniques consume large amounts of organic solvents, are time-consuming and are difficult to automate. READ MORE

  7. 5. "We're made of meat, so why should we eat vegetables?" : food discourses in the school subject home and consumer studies

    Author : Ingela Bohm; Agneta Hörnell; Gun Åbacka; Carita Bengs; Hilary Janks; Umeå universitet; []
    Keywords : SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; Critical food literacy; discourse analysis; food sociology; health education; home economics; Kostvetenskap; Food and Nutrition;

    Abstract : Background: Food has many different functions. On a physical level, it is needed to survive and to maintain health, but it also has many social, psychological, and emotional meanings. For example, food is used to build relationships, to mark hierarchies, to celebrate holidays, and to influence mood and self-image. READ MORE