Search for dissertations about: "food and agriculture"

Showing result 16 - 20 of 327 swedish dissertations containing the words food and agriculture.

2. 16. Shaping sustainable food systems : Local participation in addressing global challenges

   Author : Aniek Hebinck; Line Gordon; Joost M. Vervoort; Stephan Barthel; Moya Kneafsey; Stockholms universitet; []
   Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; food systems; sustainability; food governance; transformative change; participatory processes; participation; civil society; niche level; food policy; urban food; urban agriculture; food poverty; imagined futures; foresight; Sustainability Science; vetenskap om hållbar utveckling;

   Abstract : The current unsustainable trajectory of food systems puts the social and ecological processes and functions on which human flourishing depends at risk. This last decade has seen, on one hand, continued insistence on transformative action and on the other, uncertainty and instability with respect to traditional, established institutions, such as the state. READ MORE

4. 17. Cross-Processing Fish Co-Products with Plant Food Side Streams or Seaweeds Using the pH-Shift Method - a new sustainable route to functional food protein ingredients stable towards lipid oxidation

   Author : Jingnan Zhang; Chalmers tekniska högskola; []
   Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; valorization; pomaces; protein techno-functionality; press cakes; by-products; fish protein; fruit; natural antioxidants; lipid oxidation; berry; protein gels;

   Abstract : The seafood value chain is highly inefficient as 50-60% of the fish weight end up as co-products in the filleting operation. Despite their abundance in high-quality proteins, fish co-products mainly go to low value products such as fodder. The pH-shift process, i.e. READ MORE

5. 18. Faba bean foods: Structure and texture : Evaluation of faba bean component behaviours in different product matrices

   Author : Klara Nilsson; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

   Abstract : Faba bean (Vicia faba minor) is a cool-climate crop that could serve as a locally sourced sustainable ingredient in transition towards a more plant-based diet in temperate regions. Poor texture is one of the main aversion factors of plant-based foods, so this thesis characterised the functionality of faba bean components and their effect on structure and texture in different food matrices. READ MORE

6. 19. Phytoestrogens and fatty acids in forage and bovine milk

   Author : Annika Höjer; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
   Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

   Abstract : The overall aims of the studies underlying this thesis were to investigate effects of key factors on the concentrations and composition of phytoestrogens and fatty acids in forage species, and effects of differences in their concentrations and composition in forage on their concentrations in bovine milk. In each of the spring cuts, the total isoflavone concentrations in red clover were higher at Umeå than at Skara. READ MORE

7. 20. 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