Search for dissertations about: "new food research"

Showing result 1 - 5 of 218 swedish dissertations containing the words new food research.

  2. 1. Advancing Nexus Approaches: insights from practice in support of their operationalisation

    Author : Eunice Pereira Ramos; Mark Howells; Francesco Gardumi; Vignesh Sridharan; Hans-Holger Rogner; Declan Conway; KTH; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Nexus; Nexus approach; integrated resource assessments; CLEWs; integrated assessment modelling; knowledge transfer; sustainable development; Nexus; Nexus approach; integrerad resursbedömningar; CLEWs; integrerad bedömningsmodellering; kunskapsöverföring; hållbar utveckling; Energy Technology; Energiteknik;

    Abstract : The last decade has seen the emergence of a new research theme - the study of the resources Nexus. The “Nexus” refers to considering the functioning of several systems simultaneously, as opposed to one, as the object of research. This perspective reasons that coherent decision-making needs to consider systems' interconnectedness. READ MORE

  4. 2. 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

  5. 3. 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

  6. 4. On Folates in Yeasts -Exploring Yeasts as Vehicles for Biofortification of Folates in Food

    Author : Sofia Hjortmo; Chalmers tekniska högskola; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; yeast; B vitamin; biofortification; bread; indigenous food; Saccharomyces cerevisiae; folic acid; fermented food; togwa; Folate;

    Abstract : High intake of the B vitamin folate during pregnancy is known to decrease the risk for development of neural tube defects. In addition, a good folate status may prevent the progression of several diseases such as megaloblastic anaemia, cardiovascular disease, cancer and Alzheimer’s disease. READ MORE

  7. 5. Dynamically predicted shelf-life service : Exploring and evaluating a potential sustainable food supply chain innovation

    Author : Malin Göransson; Förpackningslogistik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Supply chain; Packaging logistics; Food quality; Food waste; Sustainable innovation; supply chain; Packaging logistics; Food quality; Food waste; Sustainable 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