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Höijer, K., Lindö, C., Mustafa, A., Nyberg, M., Olsson, V., Rothenberg, E., . . . Wendin, K. (2020). Health and sustainability in public meals: an explorative review. International Journal of Environmental Health Research and Public Health, 17(2), 1-16
Open this publication in new window or tab >>Health and sustainability in public meals: an explorative review
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2020 (English)In: International Journal of Environmental Health Research and Public Health, ISSN 1687-9805, Vol. 17, no 2, p. 1-16Article in journal, Editorial material (Refereed) Published
Abstract [en]

The world is facing a number of challenges related to food consumption. These are, on the one hand, health effects and, on the other hand, the environmental impact of food production. Radical changes are needed to achieve a sustainable and healthy food production and consumption. Public and institutional meals play a vital role in promoting health and sustainability, since they are responsible for a significant part of food consumption, as well as their “normative influence” on peoples’ food habits. The aim of this paper is to provide an explorative review of the scientific literature, focusing on European research including both concepts of health and sustainability in studies of public meals. Of >3000 papers, 20 were found to satisfy these criteria and were thus included in the review. The results showed that schools and hospitals are the most dominant arenas where both health and sustainability have been addressed. Three different approaches in combining health and sustainability have been found, these are: “Health as embracing sustainability”, “Sustainability as embracing health” and “Health and sustainability as separate concepts”. However, a clear motivation for addressing both health and sustainability is most often missing

Place, publisher, year, edition, pages
MDPI, 2020
Keywords
health; sustainability; public meals; Europe
National Category
Food Science
Identifiers
urn:nbn:se:hkr:diva-20276 (URN)10.3390/ijerph17020621 (DOI)000516827400242 ()
Available from: 2020-01-19 Created: 2020-01-19 Last updated: 2020-04-02Bibliographically approved
Gerberich, J., Wendin, K., Olsson, V., Nyberg, M., Birch, K., Forsberg, S., . . . Rask, S. (2020). Insekter som en kulinarisk delikatess: enkla recept för frukost, fika och fest – för dig som vågar prova på mat med insekter. tad
Open this publication in new window or tab >>Insekter som en kulinarisk delikatess: enkla recept för frukost, fika och fest – för dig som vågar prova på mat med insekter
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2020 (Swedish)Report (Other (popular science, discussion, etc.))
Abstract [sv]

Att äta insekter är egentligen inte något märkligt. I alla fall inte sett ur ett internationellt perspektiv. De flesta av världens olika kulturer har insekter i sin kost och det finns fler än 2000 ätbara insektsarter.

Place, publisher, year, edition, pages
tad: , 2020. p. 12
Keywords
Recept insekter
National Category
Food Science
Identifiers
urn:nbn:se:hkr:diva-20498 (URN)978-91-87973-49-9 (ISBN)
Funder
Knowledge Foundation, 20170141
Available from: 2020-03-24 Created: 2020-03-24 Last updated: 2020-03-25Bibliographically approved
Bozorgi, C., Holleufer, C. & Wendin, K. (2020). Saliva secretion and swallowing: impact of different types of food and drink on subsequent intake. Nutrients, 12(1), 1-9
Open this publication in new window or tab >>Saliva secretion and swallowing: impact of different types of food and drink on subsequent intake
2020 (English)In: Nutrients, ISSN 2072-6643, E-ISSN 2072-6643, Vol. 12, no 1, p. 1-9Article in journal (Refereed) Published
Abstract [en]

The oral processing of food is important for eating and digestion in order to gain energy and nutrients. Due to disease, injury, or aging, individuals may experience difficulties in this process. These difficulties often lead to dysphagia, which is associated with malnutrition. Thus, it is of importance to find solutions and strategies to enable food intake. It is well known that sour and/or carbonated foods and drinks increase saliva secretion and trigger the swallowing reflex. However, knowledge regarding how subsequent food intake is impacted is lacking. The aim of this study was to clarify whether sour and/or carbonated foods and drinks had subsequent impacts on swallowing function. Twelve healthy participants evaluated eleven foods and drinks in terms of their ability to increase saliva production and ease the swallowing of subsequent food. Results showed that sourness and carbonation had positive impacts on saliva secretion and swallowing. No correlation was found between the pH/sourness of the foods and the ease of swallowing them. It was concluded that the ingestion of cherry tomatoes, natural yoghurt, and, in particular, citrus juice made swallowing of a neutral cracker easier. These results may be used to increase food intake among dysphagia patients.

Keywords
food oral processing; nutrition; malnutrition; ease of swallow
National Category
Food Science
Identifiers
urn:nbn:se:hkr:diva-20286 (URN)10.3390/nu12010256 (DOI)000516825500256 ()
Projects
Tugga och svälj -ett koncept för ökad hälsa och välmående bland äldre
Funder
Vinnova, 2018-00305
Available from: 2020-01-21 Created: 2020-01-21 Last updated: 2020-04-02Bibliographically approved
Biörklund Helgesson, M., Höijer, K., Olsson, V., Rothenberg, E. & Wendin, K. (2020). Verksamhetsberättelse Mat- och Måltidsvetenskap 2019.
Open this publication in new window or tab >>Verksamhetsberättelse Mat- och Måltidsvetenskap 2019
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2020 (Swedish)Report (Other (popular science, discussion, etc.))
Abstract [sv]

Under året som gått har mycket hänt och vi utvecklas vidare! Denna upplaga av Mat- och måltidsvetenskaps verksamhetsberättelse sammanfattar händelser och utveckling av ämnesområdet vid Högskolan Kristianstad under 2019. Ett år där alla medarbetare på avdelningen bidragit till att arbeta för visionen att vi ska ha en ledande position för framtidens mat och måltider genom attraktiva utbildningar, framgångsrik forskning och aktiv samverkan.

National Category
Food Science
Identifiers
urn:nbn:se:hkr:diva-20524 (URN)978-91-87973-50-5 (ISBN)
Available from: 2020-04-02 Created: 2020-04-02 Last updated: 2020-04-03Bibliographically approved
Boork, M., Enger, J., Hiller, C. & Wendin, K. (2019). Bright Communication: Belysningskommunikation med fokus på perception och energi. Borås
Open this publication in new window or tab >>Bright Communication: Belysningskommunikation med fokus på perception och energi
2019 (Swedish)Report (Other academic)
Abstract [en]

In order to promote an efficient use of energy for lighting, while putting the user'sperception and light comfort in focus, this project has developed methods and tools tocommunicate light and lighting. To ensure that light environments are designed from auser perspective, existing definitions of light quality, which are mainly based ontechnical terms, have been supplemented with concepts and definitions of visual andemotional character of light. The lighting industry and professional purchasers havebeen involved in all phases of the project in order to develop methods and tools that arewell-grounded and applicable by different actors involved in the process from lightplanning to the implementation of lighting environments.Lighting accounts for a significant part of the total energy use in buildings, about 20per cent for households and 40 per cent for premises. The energy saving potential isthus high. Moreover, Europe is facing a shift towards more energy efficient lighting as aresult of both regulations and technology development. Still, Swedish consumers tendto prefer incandescent light, as it is perceived to provide better comfort compared tomodern light sources. Therefore, in order to motivate property owners and consumersto convert to more energy-efficient products, it is necessary to focus more on the visualand emotional qualities of light. Today, however, knowledge, concepts and tools tocommunicate and measure visual light quality are lacking. This challenge has been themotivation and starting point for the development of methods for assessing objectiveand subjective light qualities for light sources, luminaires and light environmentswithin this project and to translate the results into tools targeting the industry.The project has developed a draft communication tool based on the human perceptionof light quality. The tool aims to constitute a neutral communication point and tosupports both the lighting industry and professional purchaser, and thus also the enduser. By reducing misunderstandings and increasing the consensus between actors indifferent parts of the process from light planning to implementation, the tool isexpected to promote light environments that are both energy-efficient and provideattractive perception and comfort.

Abstract [sv]

I syfte att främja effektiv användning av energi för belysning, samtidigt som brukarensupplevelse och ljuskomfort sätts i fokus, har detta projekt utvecklat metoder ochverktyg för att kommunicera kring ljus och belysning. För att tillgodose att ljusmiljöerutformas utifrån ett brukarperspektiv har dagens existerande definitioner avljuskvalitet, som huvudsakligen bygger på tekniska och fysikaliska termer,kompletterats med begrepp och definitioner av ljusets visuella och emotionellakaraktär. Genom en nära samverkan med både belysningsbranschen och beställare iprojektets samtliga faser har målet varit att utveckla metoder och verktyg som är välförankrade och tillämpbara av olika aktörer involverade i processen från ljusplaneringtill implementering och utvärdering av nya ljusmiljöer.Belysning står för en betydande del av den totala energianvändningen i byggnader, runt20 procent för hushåll och 40 procent för lokaler. Energibesparingspotentialen är högoch Europa befinner sig i ett skifte mot mer energieffektiv belysning som följd av båderegler och teknikutveckling. Samtidigt tenderar svenska konsumenter fortfarande attföredra glödljus, eftersom det upplevs ge en bättre komfort än ljuset från modernaljuskällor. För att motivera fastighetsägare och konsumenter att byta till merenergieffektiva produkter är det därför nödvändigt att fokusera mer på ljusets visuellaoch emotionella kvaliteter. Idag saknas dock kunskap, begrepp och verktyg för attkommunicera och mäta visuell ljuskvalitet. Det är denna utmaning som projektet haravsett möta genom metoder för att bedöma objektiva och subjektiva ljuskvaliteter förljuskällor, armaturer och ljusmiljöer och omsätta resultaten i verktyg riktade motbranschen.Projektet har tagit fram en skiss för ett kommunikationsverktyg som baseras påupplevelsemått av ljuskvalitet. Verktyget fungerar som en neutralkommunikationspunkt och stödjer såväl belysningsbranschen som beställare, ochdärmed även slutanvändaren. Genom att minska missförstånden och öka samsynenmellan aktörer i olika delar processen från ljusplanering till implementering väntasverktyget främja ljusmiljöer som både är energieffektiva och skapar en god upplevelseoch komfort.

Place, publisher, year, edition, pages
Borås: , 2019. p. 60
Series
RISE Rapport : 2019:34 ; 34
Keywords
ljuskvalitet, sensorisk analys, visuell upplevelse
National Category
Engineering and Technology
Identifiers
urn:nbn:se:hkr:diva-19193 (URN)978-91-88907-61-5 (ISBN)
Projects
Bright Communication
Funder
Swedish Energy Agency, 39707-3
Available from: 2019-03-26 Created: 2019-03-26 Last updated: 2019-03-27Bibliographically approved
Olsson, V., Chaetong, K., Nyberg, M., Gerberich, J., Forsberg, S. & Wendin, K. (2019). Cultural differences in insect acceptance: a comparison between students on Sweden and Thailand. In: CardiffMet (Ed.), Food and Society Proceedings: . Paper presented at 11th Conference on Culinary Arts and Sciences - ICCAS (pp. 139-144). Cardiff: CardiffMet
Open this publication in new window or tab >>Cultural differences in insect acceptance: a comparison between students on Sweden and Thailand
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2019 (English)In: Food and Society Proceedings / [ed] CardiffMet, Cardiff: CardiffMet , 2019, p. 139-144Conference paper, Published paper (Refereed)
Abstract [en]

Insects is already part of the diet in many regions of the world, and in parts of Asia, Africa, Mexico and Southern America the eating of insects is part of a long tradition and cultural heritage3 . An example of a country where the consumption of insects is steadily increasing is Thailand4 .There were some cultural differences between Swedish and Thai students in regard to their disposition to react with disgust to certain food-related stimuli as measured by the Food Disgust Scale. Swedish students were more concerned than those from Thailand about putting animal cartilage into the mouth and by eating with dirty silverware in a restaurant. Thai students where on the other hand more disgusted than Swedes by eating hard cheese from which mold was cut off or to eat apple slices that has turned brown when exposed to air.

Place, publisher, year, edition, pages
Cardiff: CardiffMet, 2019
Keywords
insects food disgust cultural
National Category
Agricultural and Veterinary sciences
Identifiers
urn:nbn:se:hkr:diva-19552 (URN)
Conference
11th Conference on Culinary Arts and Sciences - ICCAS
Projects
Insects as a culinary delicacy
Funder
Knowledge Foundation, 20170141
Available from: 2019-06-27 Created: 2019-06-27 Last updated: 2019-07-09Bibliographically approved
Wendin, K., Olsson, V., Forsberg, S., Gerberich, J., Birch, K., Berg, J., . . . Jönsson, K. I. (2019). Insects as food: a pilot study for industrial production. In: 13th Pangborn Sensory Science Symposium: . Paper presented at 13th Pangborn Sensory Science Symposium.
Open this publication in new window or tab >>Insects as food: a pilot study for industrial production
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2019 (English)In: 13th Pangborn Sensory Science Symposium, 2019Conference paper, Poster (with or without abstract) (Refereed)
Abstract [en]

Despite the many papers reporting on disgust factors of eating insects in Western cultures, the interest of insects as food is increasing, not least because they are nutritious, sustainable and tasty! The time has come to take the next step by making insects available not only as delicious restaurant food, but also for industrial production of foods and meals based on insects. The sensory attributes are of greatest importance to increase understanding of insects as a main ingredient in production and shelf life.

 

By the use of factorial designs with mealworms as main ingredient, the aim was to evaluate the sensory impact of additions such as salt, oil/water and antioxidant agent. Also the impact of particle size of the mealworms was evaluated.

Cooked fresh mealworms cut or ground into different particle sizes, oil, water, salt and rosemary were blended according to a factorial design. The resulting products were evaluated by descriptive sensory analysis in addition to instrumental measurements of viscosity and colour. Nutritional contents were calculated. 

Results showed that particle size of the mealworms had a great impact, ie an increased particle size increased the yellowness and the perceived coarseness. Further, both viscosity and crispiness increased. An increased particle size also meant a decreased odour, probably due to decreased exposure of particle surface. Increased salt content did, as expected, increase saltiness. It also increased the nutty flavour, probably due to the polarity of Sodium Chloride. Different ratios of oil/water did not seem to impact the sensory properties. With reference to the anti-oxidative effects of carnosic acid and carnosol, addition of rosemary had a significant impact on shelf life in terms of decreased rancidity and colour changes. All samples were high in protein content.

 

All factors, but especially particle size of the mealworm fraction, influenced the sensory attributes.

Keywords
Insects sensory
National Category
Food Science
Identifiers
urn:nbn:se:hkr:diva-19732 (URN)
Conference
13th Pangborn Sensory Science Symposium
Projects
Insects as a culinary delicacy
Funder
Knowledge Foundation, 20170141
Available from: 2019-07-30 Created: 2019-07-30 Last updated: 2019-08-19Bibliographically approved
Wendin, K., Olsson, V., Forsberg, S., Gerberich, J., Birch, K., Berg, J., . . . Jönsson, K. I. (2019). Insects as food: a pilot study for industrial production. In: Book of Abstracts of the EAAP 70th Annual  Meeting of the European Federation of Animal Science: Animal Farming for a Healthy World. Paper presented at EAAP 70th Annual Meeting of the European Federation of Animal Science. Ghent
Open this publication in new window or tab >>Insects as food: a pilot study for industrial production
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2019 (English)In: Book of Abstracts of the EAAP 70th Annual  Meeting of the European Federation of Animal Science: Animal Farming for a Healthy World, Ghent, 2019, p. -161Conference paper, Published paper (Refereed)
Abstract [en]

Despite the many papers reporting on disgust factors of eating insects in Western cultures, the interest of insects as food is increasing, not least because they are nutritious, sustainable and tasty! The time has come to take the next step by making insects available not only as delicious restaurant food, but also for industrial production of foods and meals based on insects. The sensory attributes are of greatest importance to increase understanding of insects as a main ingredient in production and shelf life. 

By the use of factorial designs with mealworms as main ingredient, the aim was to evaluate the sensory impact of additions such as salt, oil/water and antioxidant agent. Also the impact of particle size of the mealworms was evaluated.

Cooked fresh mealworms cut or ground into different particle sizes, oil, water, salt and rosemary were blended according to a factorial design. The resulting products were evaluated by descriptive sensory analysis in addition to instrumental measurements of viscosity and colour. Nutritional contents were calculated. 

Results showed that particle size of the mealworms had a great impact, ie an increased particle size increased the yellowness and the perceived coarseness. Further, both viscosity and crispiness increased. An increased particle size also meant a decreased odour, probably due to decreased exposure of particle surface. Increased salt content did, as expected, increase saltiness. It also increased the nutty flavour, probably due to the polarity of Sodium Chloride. Different ratios of oil/water did not seem to impact the sensory properties. With reference to the anti-oxidative effects of carnosic acid and carnosol, addition of rosemary had a significant impact on shelf life in terms of decreased rancidity and colour changes. All samples were high in protein content.

 

All factors, but especially particle size of the mealworm fraction, influenced the sensory attributes.

Place, publisher, year, edition, pages
Ghent: , 2019
Series
Book of Abstracts, ISSN 1382-6077
Keywords
Inects, Tenebrio Molitor, factorial design, sensory
National Category
Food Science
Identifiers
urn:nbn:se:hkr:diva-19852 (URN)10390/978-90-8686-339-6 (DOI)978-90-8686-339-6 (ISBN)
Conference
EAAP 70th Annual Meeting of the European Federation of Animal Science
Projects
Insects as a Culinary Delicacy
Funder
Knowledge Foundation, 20170141*
Available from: 2019-08-26 Created: 2019-08-26 Last updated: 2019-08-27Bibliographically approved
Wendin, K., Birch, K. & Olsson, V. (2019). Insects as food: a review of sustainability, nutrition and consumer attitudes. In: CardiffMet (Ed.), Food and Society Proceedings: . Paper presented at Food and Society Proceedings (pp. 145-152). Cardiff
Open this publication in new window or tab >>Insects as food: a review of sustainability, nutrition and consumer attitudes
2019 (English)In: Food and Society Proceedings / [ed] CardiffMet, Cardiff, 2019, p. 145-152Conference paper, Published paper (Refereed)
Abstract [en]

Interest in the use of insects as food is increasing, not least because they are both nutritious and sustainable! Despite these factors, the vast majority of people, mostly in Western cultures, are reluctant to put insects into their mouths. In some European countries the use of insects as food is prohibited by law. The aim of this review is to give an overall insight into insects as food from the perspectives of sustainability, nutrition, consumer attitudes and European legislation.

Place, publisher, year, edition, pages
Cardiff: , 2019
Keywords
insects food sustainable nutrition attitudes legislation
National Category
Food Science
Identifiers
urn:nbn:se:hkr:diva-19560 (URN)
Conference
Food and Society Proceedings
Projects
Insects - a culinary and sustainable delicacy
Funder
Knowledge Foundation, 20170141
Available from: 2019-06-27 Created: 2019-06-27 Last updated: 2019-06-28Bibliographically approved
Wendin, K., Egan, P., Olsson, V., Forsberg, S., Nilsson, A. & Stenberg, J. (2019). Is there a best woodland strawberry (Fragaria vesca)?: a consumer survey of preferred sensory properties and cultivation characteristics of woodland strawberries. International Journal of Gastronomy and Food Science, July
Open this publication in new window or tab >>Is there a best woodland strawberry (Fragaria vesca)?: a consumer survey of preferred sensory properties and cultivation characteristics of woodland strawberries
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2019 (English)In: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. JulyArticle in journal (Refereed) Published
Abstract [en]

In order to guide strawberry breeders, consumers' preferences and attitudes regarding fruit traits and cultivation practices were investigated. Differences and similarities between consumers of different age and gender were also explored. Consumer data from a total of 176 Swedish respondents showed that the most important factors influencing the consumers' preferences were the characteristic flavour of the woodland strawberry, the sweetness and the naturalness. Regarding visual appearance, it was shown that colour intensity, roundness and seed density could explain why the consumers' preferences for the fruits varied. These results may guide the breeding of new strawberry cultivars in the future.

Keywords
Woodland strawberry Consumer preferences and attitudes
National Category
Food Science
Identifiers
urn:nbn:se:hkr:diva-19212 (URN)10.1016/j.ijgfs.2019.100151 (DOI)000477699200018 ()
Projects
Multi functional resistance : a key to i ntegrated pest management, pollination, and fruit quality
Funder
Swedish Research Council Formas, 2016-00223
Available from: 2019-04-08 Created: 2019-04-08 Last updated: 2019-08-19Bibliographically approved
Organisations
Identifiers
ORCID iD: ORCID iD iconorcid.org/0000-0002-7249-2628

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