Search for dissertations about: "a beef with meat"
Showing result 1 - 5 of 14 swedish dissertations containing the words a beef with meat.
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1. A Beef with Meat : Media and Audience Framings of Environmentally Unsustainable Production and Consumption
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
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2. Production in a State of Abundance : Valuation and Practice in the Swedish Meat Supply Chain
Abstract : This thesis is a sociological contribution to the study of abundance. It discusses the case of Swedish meat producers and how they persist in producing pork and beef despite a lack of demand and competitive disadvantages compared with foreign suppliers. READ MORE
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3. Metabolic profiling of meat and fish and their impact on human metabolism
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
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4. Nutritional Limitations of a Green Protein Shift with Focus on Iron
Abstract : A dietary shift into plant-based diets (PBD) to reduce the climate footprint is advocated. Effects on nutrition and health from a modern PBD, composed of replacement products based on protein extracts are however currently unknown. READ MORE
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5. Glutathione peroxidase and selenium in meat - Tissue and species variation, thermal stability and selenium speciation
Abstract : Lipid oxidation is a major problem in muscle foods, leading to a loss in quality and nutritional value. It occurs in raw meat but is usually more pronounced in cooked meat. Since the demands of consumers for ready-to-eat foods have increased, the control of off-flavour in cooked meat is an important industrial problem. READ MORE