Search for dissertations about: "food labelling"

Showing result 1 - 5 of 16 swedish dissertations containing the words food labelling.

2. 1. Food traceability in regulated fresh food supply chains with an emphasis on the Swedish fishing industry

   Author : Henrik Ringsberg; Förpackningslogistik; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food traceability; fresh food supply chains; ICT; conceptual modelling; governmental authorities; food supply chain transparency; food traceability requirements;

   Abstract : Food traceability is gaining increased attention in food companies and governmental authorities. This is because of the increase in legal and consumer requirements on ensuring food safety, quality and preservation of living resources. These requirements especially apply to the management of food traceability in regulated fresh food supply chains. READ MORE

4. 2. Evaluation of UHT milk processed by direct steam injection and steam infusion technology

   Author : Bozena Malmgren; Livsmedelsteknik; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; sedimentation; gel formation; microstructure; TEM transmission electron microscopy; immunogold labelling; heat effects; Technological sciences; Teknik; Food and drink technology; Livsmedelsteknik; proteolysis; steam infusion; UHT milk; steam injection;

   Abstract : UHT direct steam injection and steam infusion are widely used; however there is no comparison of their impact on milk components. This study evaluates the structural changes at different steps during the UHT processing of whole milk in a full-scale UHT plant by transmission electron microscopy (TEM) and particle size measurements, and follows the enzymatic activity. READ MORE

5. 3. Analysing the carbon footprint of food : insights for consumer communication

   Author : Elin Röös; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
   Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

   Abstract : In Europe, food consumption is responsible for approximately 30% of total greenhouse gas (GHG) emissions. There has been huge interest in estimating the carbon footprint (CF) of food products, i.e. the total amount of GHG emitted during the life cycle of the product, and communicating these to consumers to enable them to make informed choices. READ MORE

6. 4. Sensory quality of tomato, carrot and wheat : Influences of growing systems

   Author : Åsa Haglund; Uppsala universitet; []
   Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Domestic sciences; growing system; sensory evaluation; taste; food quality; tomato; carrot; wheat; Hushållsvetenskap; Domestic science and nutrition; Hushålls- och kostvetenskap;

   Abstract : The sensory variation in products, conventionally and ecologically grown has been described and the effect of sensory training on the reliability of the assessors has been evaluated.Ecologically grown tomatoes scored higher for sweetness while conventionally grown tomatoes scored higher for firmness. READ MORE

7. 5. Mass Transport in Apple Tissue: Effects of Tissue Structure and Osmotic Processing Conditions

   Author : Nikolaos Mavroudis; Livsmedelsteknik; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Livsmedelsteknik; drying; porosity; shrinkage; cell vitality; apple structure; apple; osmotic processing; mass transport; mass transport mechanisms;

   Abstract : Osmotic processing can be a very useful processing step in today’s food industry enabling the production of high quality natural food ingredients out of plant tissues. The maintenance of high product quality is quite product specific with regard to quality attributes. These attributes include fresh/like appearance, taste, texture and composition. READ MORE