Search for dissertations about: "ready food"

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

  2. 1. Ready meal consumption - when, where, why and by whom?

    Author : Mia K. Ahlgren; Örebro universitet; []
    Keywords : SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; consumer; ready meals; meal; situation; product development; food choice; attitude; value; belief; preference; SOCIAL SCIENCES; SAMHÄLLSVETENSKAP; Culinary Arts and Meal Science; Måltidskunskap; Måltidskunskap; Culinary Arts and Meal Science;

    Abstract : .... READ MORE

  4. 2. Flexible assembly of ready-to-eat meals

    Author : Lars Jennergren; Örebro universitet; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Computer science; Datavetenskap; Computer and Systems Science; Data- och systemvetenskap;

    Abstract : .... READ MORE

  5. 3. Ready meals from the consumers' perspective : attitudes, beliefs, contexts and appropriateness

    Author : Mia Prim; Inga-Britt Gustafsson; Gunnar Hall; John Edwards; Örebro universitet; []
    Keywords : attitude; consumer; context; food choice; meal; ready meal; situation; attityd; färdigmat; konsument; kontext; matval; måltid; situation; Culinary Arts and Meal Science; Måltidskunskap; SOCIAL SCIENCES; SAMHÄLLSVETENSKAP; Måltidskunskap; Culinary Arts and Meal Science;

    Abstract : The aim of this thesis was to gain a deeper understanding of ready meal consumers and their demands regarding ready meal products in different situations. Data were gathered with one extensive postal survey and five focus group discussions. READ MORE

  6. 4. Microbiological hygiene and biological control of leafy green vegetables

    Author : Elisabeth Uhlig; Avdelningen för livsmedel och läkemedel; []
    Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; Food hygiene; Biological control; Native microbiota; Escherichia coli; Leafy green vegetables;

    Abstract : Fruit and vegetables are vital components of a healthy diet, and international strategies to encourage their consumption are in place (FAO/WHO, 2005). Ready-to-eat (RTE) leafy green vegetable products have exploded in popularity, and are a convenient and attractive way to add greens to the plate. READ MORE

  7. 5. Structuring plant cell materials using pre-treatments. Effects on texture and carotenoid accessibility

    Author : Evelina Tibäck; Chalmers tekniska högskola; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; PG; degree of methoxylation; texture; carrot; Bostwick consistency index; microstructure; in vitro carotenoid accessibility; PME; tomato; carotenoid content;

    Abstract : A high consumption of fruits and vegetables is considered beneficial and to support good health. To promote higher fruit and vegetable intake, attractive and nutritious fruit- and vegetable-based ready-to-eat products should be available on the market. A key property of an attractive food product is a palatable texture. READ MORE