Search for dissertations about: "sensory science"

Showing result 1 - 5 of 77 swedish dissertations containing the words sensory science.

2. 1. Human-Human and Human-Animal Interaction : Some Common Physiological and Psychological Effects

   Author : Linda Handlin; Kerstin Uvnäs-Moberg; Mikael Ejdebäck; Maria Petersson; Eva Nissen; Bo Algers; Rebecca Johnson; Högskolan i Skövde; Sveriges lantbruksuniversitet; []
   Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; oxytocin; cortisol; prolactin; ACTH; blood pressure; medical interventions; sensory stimulation; interaction; Natural sciences; Naturvetenskap;

   Abstract : The aim of the present thesis was to investigate hormonal and physiological effects in mothers during a breastfeeding session and in dogs and their owners in response to short-term interaction. In study one, sixty-six mothers receiving either exogenous oxytocin infusion and/or epidural analgesia (EDA) during labor or intramuscular oxytocin injection post partum were studied. READ MORE

4. 2. Sensory quality of pork : Influences of rearing system, feed, genotype, and sex

   Author : Anette Jonsäll; Uppsala universitet; []
   Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Domestic sciences; Sensory analysis; rearing system; genotype; sex; feed; pig; food quality; taste; muscle; Hushållsvetenskap; Domestic science and nutrition; Hushålls- och kostvetenskap;

   Abstract : Hampshire crosses of different genotype and sex were used to investigate the effects of rearing system, feed and handling on sensory quality, consumer preference and cooking loss. A selected and trained panel carried out descriptive tests. Two preference tests were carrieout by, in each case, 200 consumers. READ MORE

5. 3. Sensory qualities and culinary utility of produce : a path towards sustainable gastronomy

   Author : Magnus Westling; Åsa Öström; Stefan Wennström; Michael Bom Frøst; Örebro universitet; []
   Keywords : SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; Culinary action; culinary arts; cultivated diversity; food design; food science; gastronomic potential; gastronomy; gray peas; meal science; sensory science;

   Abstract : The underlying assumption throughout this thesis is that the continuity of a cultivated diversity can be strengthened by investigating its sensory qualities and specifying particular culinary utilities of landraces and cultivars. How can a foodstuff’s sensory qualities and culinary utility be explored, tested, and refined together with the food industry and the public meal? This thesis aims to create a path toward sustainable gastronomy with greater sensory variation that originate from a cultivated diversity. 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. Sensory Quality and Consumer Perception of Wheat Bread : Towards Sustainable Production and Consumption. Effects of Farming System, Year, Technology, Information and Values

   Author : Iwona Kihlberg; Einar Risvik; Lisbeth Johansson; Stefan Sahlstrøm; Uppsala universitet; []
   Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Domestic sciences; Product quality; Production quality; Sustainability; Organic farming; Wheat; Organic Food; Bread; Milling; Breadmaking; Sensory analysis; Consumers; Information; Values; Food acceptance; Hushållsvetenskap; Domestic science and nutrition; Hushålls- och kostvetenskap;

   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