Search for dissertations about: "food consumption"
Showing result 6 - 10 of 325 swedish dissertations containing the words food consumption.
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6. Protein isolation from herring (Clupea harengus) using the pH-shift process - Protein yield, protein isolate quality and removal of food contaminants
Abstract : Herring (Clupea harengus) contain valuable proteins but is difficult to process into high-quality foods due to its small size and high content of bones, heme-proteins and lipids. Herring is among the most abundant fish species in the world, but is currently utilized largely for fish meal and oil production. READ MORE
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7. The market hall revisited : Cultures of consumption in urban food retail during the long twentieth century
Abstract : In today’s consumption landscape the market hall is a place of luxury and authenticity. However, the idea of the market hall has changed several times during the nineteenth and twentieth centuries. READ MORE
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8. Dynamically predicted shelf-life service : Exploring and evaluating a potential sustainable food supply chain innovation
Abstract : Roughly one third of all the food produced worldwide goes to waste. The global goals for sustainable development set by the United Nations in 2015 call for a 50% reduction of food waste per capita by 2030. We thus face several major food waste challenges that need academic and practical attention. READ MORE
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9. Promoting dietary change. Intervening in school and recognizing health messages in commercials
Abstract : The purpose of this thesis was to examine influences on dietary change among children and adolescents with particular emphasis on individual factors, the school setting and food marketing. The Theory of Planned Behaviour was used to develop a controlled school-based intervention with a focus on fish among 8th grade pupils in the Gothenburg area. READ MORE
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10. Sensory Quality and Consumer Perception of Wheat Bread : Towards Sustainable Production and Consumption. Effects of Farming System, Year, Technology, Information and Values
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