Search for dissertations about: "food acceptance"

Showing result 1 - 5 of 24 swedish dissertations containing the words food acceptance.

2. 1. Sensory Quality and Consumer Perception of Wheat Bread : Towards Sustainable Production and Consumption. Effects of Farming System, Year, Technology, Information and Values

   Author : Iwona Kihlberg; Einar Risvik; Lisbeth Johansson; Stefan Sahlstrøm; Uppsala universitet; []
   Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Domestic sciences; Product quality; Production quality; Sustainability; Organic farming; Wheat; Organic Food; Bread; Milling; Breadmaking; Sensory analysis; Consumers; Information; Values; Food acceptance; Hushållsvetenskap; Domestic science and nutrition; Hushålls- och kostvetenskap;

   Abstract : In order to study the effect of production systems aimed at sustainability on product quality and of sensory and non-sensory factors on product acceptance – the effect of farming system, year, milling and baking techniques on the sensory qualities of wheat bread as a model product was investigated using a descriptive test, and the effect of information and values on liking of bread using consumer tests.Whole wheat and white breads were baked with wheat grown in six lots in established conventional and organic farming systems in field trails, in two subsequent years for the white bread. READ MORE

4. 2. Toward a more sustainable food system using public procurement

   Author : Elvira Molin; Anna Björklund; Skoglund Wilhelm; KTH; []
   Keywords : NATURVETENSKAP; NATURAL SCIENCES; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; procurement; food; sustainability; criteria; Environmental Strategic Analysis; Miljöstrategisk analys;

   Abstract : Around 30 % of today's anthropogenic greenhouse gas emissions originate from the food sector. Food production is the lead cause of deforestation, biodiversity loss, depletion of fish stocks, and scarcity of fresh water. READ MORE

5. 3. Celiac disease in Swedish children and adolescents : variations in incidence and essentials of gluten-free eating with a youth perspective

   Author : Cecilia Olsson; Ylva Mattsson Sydner; Claes Hallert; Umeå universitet; []
   Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Adolescent; Celiac disease; Focus groups; Gluten-free diet; Incidence; Infant feeding; Patient compliance; Primary prevention; Social Constructionism; Stigma; Domestic science and nutrition; Hushålls- och kostvetenskap; Kostvetenskap; Food and Nutrition;

   Abstract : Background Sweden has experienced a unique epidemic of celiac disease (CD) in children younger than 2 years of age. The epidemic was partly explained by changes over time in infant feeding and indicated a multifactorial aetiology. READ MORE

6. 4. Every Injured has a Story to Tell : analysing organisational preconditions for occupational accidents in the Swedish food industry

   Author : Christina Stave; Institutionen för produkt- och produktionsutveckling Chalmers University of Technology; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Accident; Food; Industry; Occupation; V Medicine; V Medicine;

   Abstract : The continuing high frequency of occupational accidents in the Swedish food industry calls for new approaches in order to identify and describe the underlying factors. In the present thesis, therefore, occupational accidents were investigated from the operator’s perspective, in order to explore the organisational preconditions. READ MORE

7. 5. Savouring the sea: Production and consumption of future seaweed foods

   Author : Madeleine Jönsson; Bioteknik; []
   Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Saccharina latissima; Alaria esculenta; Palmaria palmata; Ulva spp.; Microbial stability; Chemical safety; Sensory analysis;

   Abstract : Current food systems pose one of the greatest health and environmental challenges of the21st century. A systemic shift in the food sector can be accelerated by technologies and innovations,such as seaweed food applications. However, introducing and expanding seaweed as a food resourceinto Western markets comes with several challenges. READ MORE