Search for dissertations about: "food 2007"

Showing result 1 - 5 of 109 swedish dissertations containing the words food 2007.

  2. 1. Professional Food Purchasers’ Conceptions of Environmental Issues

    Author : Kerstin Bergström; Göteborgs universitet; []
    Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Environmental information; food supply system; sustainable development;

    Abstract : .... READ MORE

  4. 2. Dynamic Modelling and Simulation of Liquid Food Process Lines

    Author : Tomas Skoglund; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Process lines; Dynamic model; Microbial deactivation; Data- och systemvetenskap; computer technology; Systems engineering; Fuzzy traceability; Traceability; Thermal engineering; termodynamik; Termisk teknik; applied thermodynamics; Chemical technology and engineering; Kemiteknik och kemisk teknologi; Food and drink technology; Heat exchanger; Dispersion; Fluid property transition; Liquid food; Dynamic simulation; Livsmedelsteknik;

    Abstract : In the present work a dynamic model library of components for process lines was developed. The analysis addressed characteristic aspects of liquid food process lines, and new models were developed for fluid transitions, dispersion, mixing zones and first-order chemical reactions in pipes and heat exchangers. READ MORE

  5. 3. On development of production methods for transfer to SMEs

    Author : Jens von Axelson; Peter Gröndahl; Per Odenrick; KTH; []
    Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; SME; production method; innovation diffusion; networks; transfer; development; dissemination; clustering; Product science; Produktforskning;

    Abstract : The main problem in this thesis is: How should research and development results regarding production methods be represented for better adoption by SMEs? Manufacturing SMEs in Sweden have in general low profit margins and risk to go bankrupt. Different production methods could facilitate the needed performance improvement. READ MORE

  6. 4. Dispersion Coating for Active Food Packaging: Aroma Interactions and Oxygen Scavenging

    Author : Anna Nestorson; Lars Järnström; Anders Leufvén; Caisa Andersson; José M. Lagaron; Karlstads universitet; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Active food packaging; Dispersion coating; Latex; Aroma compounds; Oxygen scavenging; Chemical engineering; Kemiteknik; Chemical Engineering; Kemiteknik;

    Abstract : ABSTRACTActive packaging materials prolong the shelf life or preserve the quality of packed food by absorbing oxygen, ethylene, moisture or odours, or by releasing antimicrobial agents, antioxidants or flavours. In dispersion coating, a latex is applied onto paper or paperboard to form a barrier film against water, water vapour, oil or gases. READ MORE

  7. 5. Antioxidative Properties of Herring (Clupea harengus) Press Juice in Food, In Vitro and In Vivo Model Systems

    Author : Thippeswamy Sannaveerappa; Chalmers tekniska högskola; []
    Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; antioxidants; monocytes; washed cod mince; Clupea harengus; LDL oxidation; press juice; oxidation; ORAC; hemoglobin; alpha-tocopherol; herring; in vitro digestion.;

    Abstract : Some species like herring (Clupea harengus) are currently under-utilized due to their small size, dark colour and susceptibility to lipid oxidation. Our hypothesis has been that the high susceptibility of herring to oxidation makes it well equipped with natural antioxidants, both fat and water soluble ones. READ MORE