Search for dissertations about: "on food or dairy products"

Showing result 1 - 5 of 21 swedish dissertations containing the words on food or dairy products.

  2. 1. Toward a more sustainable food system using public procurement

    Author : Elvira Molin; Anna Björklund; Skoglund Wilhelm; KTH; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; procurement; food; sustainability; criteria; Environmental Strategic Analysis; Miljöstrategisk analys;

    Abstract : Around 30 % of today's anthropogenic greenhouse gas emissions originate from the food sector. Food production is the lead cause of deforestation, biodiversity loss, depletion of fish stocks, and scarcity of fresh water. READ MORE

  4. 2. Powder Bed Structure and Imbibition - A Study of Spray Dried Dairy Powders

    Author : Erik Börjesson; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; powder bed structure; Imbibition; powder morphology; porous media;

    Abstract : The formation of lumps during powder dissolution is undesirable in most cases. In a world where the use of dry products is increasing, incomplete powder dissolution and lump formation can for instance affect the color of a paint or the nutritional content of baby food. READ MORE

  5. 3. New markers of bulk milk quality in relation to mastitis : studies on polymorphonuclear leukocytes and α-lactalbumin

    Author : Erik Wickström; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

    Abstract : All dairy processors depend on a continuous supply of high-quality bulk milk from milk producers to be able to distribute liquid milk and dairy products. Mastitis, inflammation of the bovine udder, is the most common disease in dairy cows, and leads to altered milk composition and impaired milk quality. READ MORE

  6. 4. Nanorheological Studies of Caseins

    Author : Kristina Helstad; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; Biokemisk teknik; Biochemical technology; Casein micelle; Caseins; Nanorheology;

    Abstract : To be able to improve the quality of dairy products and dairy processes, knowledge of casein molecules, casein micelles and casein aggregates is important. The rheological properties of casein products, casein gels and adsorbed layers of casein, have been widely investigated. READ MORE

  7. 5. Fermentation as a Means of Optimizing the Glycaemic Index - Food Mechanisms and Metabolic Merits with Emphasis on Lactic Acid in Cereal Products

    Author : Elin Östman; Avdelningen för livsmedel och läkemedel; []
    Keywords : MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Nutrition; starch; healthy human; fermentation; lactic acid; sourdough; cereal products; milk; glycaemic index; bread; Näringslära; diabetes; insulin response;

    Abstract : In current recommendations from FAO/WHO, foods that elicit low glycaemic responses and thus have low glycaemic indices (GIs) are advocated. The rationale for this recommendation is that low-GI diets have been shown to reduce risk factors for e.g. type II diabetes and cardiovascular disease. READ MORE