Search for dissertations about: "food choice"

Showing result 11 - 15 of 120 swedish dissertations containing the words food choice.

  2. 11. Utilising the Internet of Things concepts to improve the resource efficiency of food manufacturing

    Author : Sandeep Jagtap; Teknisk logistik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY;

    Abstract : This thesis reports on the research undertaken to increase the sustainability of foodmanufacturing by reducing the solid Food waste generation, as well as Energy and Water(FEW) consumptions through applications based of Internet of Things (IoT) concepts. Theprimary objective of this research is to develop an IoT-based framework, which identifies andcollects the key data regarding FEW within food manufacturing. READ MORE

  4. 12. Impact of cereal food structures on metabolic effects and satiety : the role of processing and product formulation

    Author : Daniel Johansson; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Keywords : MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

    Abstract : Insulin resistance, high blood glucose and raised total blood cholesterol are major risk factors for cardiovascular disease and type 2 diabetes. Partly they are caused by overweight and obesity. Diet is an important modifiable determinant for these risk factors and understanding how food characteristics, e.g. READ MORE

  5. 13. Essays on behavioral economics: Nudges, food consumption and procedural fairness

    Author : Verena Kurz; Göteborgs universitet; []
    Keywords : SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Nudging; Field experiment; Meat consumption; Climate change mitigation; Decision heuristics; Food choice; Procedural fairness; Experiment; Coordination; Correlated equilibrium; Recommendations; Volunteer s dilemma;

    Abstract : Decreasing meat consumption holds significant potential for the reduction of human-induced greenhouse gas emissions and the mitigation of climate change. Fostering behavioral change to reduce climate emissions related to food consumption is challenging and requires new strategies based on an understanding of human decision-making. READ MORE

  6. 14. Membrane emulsification: modelling interfacial and geometric effects on droplet size

    Author : Marilyn Rayner; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; pore geometry; membrane emulsification; Gases; Surface Evolver; fluid dynamics; plasmas; Gaser; fluiddynamik; plasma; Chemical technology and engineering; Kemiteknik och kemisk teknologi; Food and drink technology; modelling; Livsmedelsteknik;

    Abstract : Emulsification is an important unit operation used in the pharmaceutical, food, and cosmetic industry. Membrane emulsification is a relatively new membrane technology which allows the production of emulsion droplets under controlled conditions with a narrow droplet size distribution. READ MORE

  7. 15. Quality Aspects of Modified Atmosphere Packaged Broccoli

    Author : Annelie Jacobsson; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; heat transfer; mass transport; quality; flavour; aroma; modified atmosphere packaging; broccoli;

    Abstract : The modified atmosphere packaging (MAP) of vegetables is used with the aim of prolonging the shelf-life of the packaged produce. The packaging material consists of a permeable film and as a result of the respiration of the produce and gas diffusion through the film, the O2 decreases and the CO2 increases inside the package. READ MORE