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  • 1. Albinsson, Berit
    et al.
    Wendin, Karin
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Åström, Annika
    Handbok i sensorisk analys2013Book (Other academic)
    Abstract [sv]

    Den första utgåvan av Birgit Lundgrens Handbok i Sensorisk Analys utkom 1981. Den har sedan dess blivit en klassiker inom sensoriska kretsar och i ordets verkliga bemärkelse blivit använd som just en handbok – en bok att hålla fast vid i alla typer av sensoriska sammanhang. Vi vill med denna uppdaterade nyutgåva beskriva de traditionella metoderna med dagens termer samt komplettera med några nya metoder.

  • 2.
    Altenhammar, Emma
    et al.
    Kristianstad University, Faculty of Natural Science.
    Persson, Linn
    Kristianstad University, Faculty of Natural Science.
    Lagringsduglighet av Conferencepäron i kyl och rumstemperatur: en jämförelse mellan ekologiskt och konventionellt odlade päron2020Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Introduction

    ‘Conference’ pear is a climactic autumn pear with unpredictable storage capacity. By studying the storage capacity of the pears, insights can be obtained which can reduce food waste.

    Aim

    The aim of this thesis is to study the storability of conference pears in refrigerated temperature against room temperature after longterm storage in modified atmosphere. The study compares conventionally and organically grown pears.

    Material and methods

    Organic and conventional Conference pears were studied in refrigerated and room temperature during a three week period. Every other day 5 pears were taken from each test group (organic in cool and room temperature, conventional in cool and room temperature). The pears went through a series of tests which measured weight, color, firmness, brix and pH. As a sensory study, a consensus test was made where pears were assessed by a panel according to predetermined attributes in seven-grade scales.

    Results

    The result shows that Conference pears stored at room temperature lost more weight than Conference pears stored in cool during the test period. The pH value dropped for all pear groups while Brix levels decreased for pears stored in cool, but increased for pears stored in room temperature. All pears developed a darker color throughout the test period, both internally and externally. Conventionally grown pears retained it’s green color best in cool storage compared to organically grown peras, but developed a yellow tone instead. All organic pears were perceived to develop a grainier texture and a more brownish color than conventional pears.

    Conclusion

    The shelf-life of Conference pears became shorter in room temperature compared to the refrigerated temperature after long-term storage in modified atmosphere. With the exception of the pears starting values, the ripening behavior of organic and conventional pears are similar except that the conventional pears developed a more yellow color over time and the organic pears developed a more brown color instead.

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  • 3.
    Alwan, Dawid
    et al.
    Kristianstad University, Faculty of Natural Sciences.
    Johansson, Patrik
    Kristianstad University, Faculty of Natural Sciences.
    Texturskillnad i kyckling: påverkar ett tillskott av morötter och grönkål i fodret de sensoriska egenskaperna hos kyckling?2018Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Introduction: Being able to influence the sensory properties of chicken by affecting the feed during breeding, is an interesting concept that can lead to many possibilities. At Bosarp's farm just outside of Blentarp in Skåne they have tried to execute this concept by adding carrots and kale as a complement to the chicken’s basic diet.Aim: The aim of this study is to investigate whether carrot and kale, as a complement to the basal diet, affect the sensory characteristics of the chicken meat.Material and method: To achieve the aim of this study two different sensory differences tests have been applied, first a duo trio test and then a two paired sample test.Results: There were no differences regarding the appearance and taste characteristics between the samples of meat from chickens bred with or without the addition of carrots and kale in the feed, but there was a significant difference regarding the texture.Conclusion: There was a difference in texture, which was either due to the feeding, the cooking, the age of the chicken or handling of the chicken meat after slaughter.

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  • 4.
    Andersson, Anders-Petter
    Kristianstad University, School of Health and Society.
    Interaktiv musikkomposition2012Doctoral thesis, monograph (Other academic)
    Abstract [en]

    This dissertation, titled Interactive Music Composition, is a practice based Ph.D. thesis in the field of Musicology. The purpose is to explore if and how one can compose computer based interactive music, that is musically satisfying for an interacting audience, consisting of both laymen and skilled musicians. The text describes the design and reflection in two interactive music installations: Do-Be-DJ, open-air installation in a public park, and, Mufi, with modular and moveable interface. Based on methods and per­spectives in Musicology and Interaction Design, a composition model for interactive music is developed. The model investigates the experience di­mensions listen, explore, compose and collaborate. It also investigates the design dimensions of interaction, narrative structure, composition rule and sound node. The conceptual approach is to apply improvisation and composition methods from jazz, pop and groove based music on interactive music. It also uses the concepts of openess in musical structures and interpretation, musical mediation of actions and meaning and everyday use of music, when composing interactive music. The dissertation contributes to an understanding of how to create composition techniques for interactive music, such as: Direct, varied and shifting response. It reflects on the change in meaning of the musicological terms composition, improvisation, musical work, listener, musician and audience. And on the interaction design terms interaction, gameplay, system and user. The term co-creator is used to describe an actively, interacting and collaborating person, to complement traditional terms like audience, performer and user.

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  • 5.
    Andersson, Anders-Petter
    et al.
    The Oslo School of Architecture and Design.
    Cappelen, Birgitta
    The Oslo School of Architecture and Design.
    Designing empowering vocal and tangible interaction: 2013In: The International conference on new interfaces for musical expression / [ed] Kyogu Lee, Kaejeon, Korea: Seoul National University , 2013, p. 406-412Conference paper (Refereed)
    Abstract [en]

    Our voice and body are important parts of our self-experience, and our communication and relational possibilities. They gradually become more important for Interaction Design due to increased development of tangible interaction and mobile communication. In this paper we present and discuss our work with voice and tangible interaction in our ongoing research project RHYME. The goal is to improve health for families, adults and children with disabilities through use of collaborative, musical, tangible media. We build on the use of voice in Music Therapy and on a humanistic health approach. Our challenge is to design vocal and tangible interactive media that through use reduce isolation and passivity and increase empowerment for the users. We use sound recognition, generative sound synthesis, vibrations and cross-media techniques to create rhythms, melodies and harmonic chords to stimulate voice-body connections, positive emotions and structures for actions.

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    Designing Empowering Vocal and Tangible Interaction:
  • 6.
    Andersson, Anders-Petter
    et al.
    Institute of Design, The Oslo School of Architecture and Design.
    Cappelen, Birgitta
    Institute of Design, The Oslo School of Architecture and Design.
    Vocal and tangible interaction crossing borders2013In: Include Asia 2013 Proceedings: global challenges and local solutions in inclusive design, Conference on inclusive design / [ed] Jeremy Myerson, London: Helen Hamlyn Centre of Design, The Royal College of Art in London, The Hong Kong Design Centre , 2013Conference paper (Refereed)
    Abstract [en]

    Our voice and body are important parts of our self-expression and self-experience for all of us. They are also essential for our way to communicate and build relations cross borders such as abilities, ages, locations and backgrounds. Voice, body and tangibility gradually become more important for ICT, due to increased development of tangible interaction and mobile communication. The voice and tangible interaction therefore also become more important for the Universal Design field. In this paper we present and discuss our work with voice and tangible interaction in our ongoing research project RHYME. The goal is to improve health for families, adults and children with disabilities through use of collaborative, musical, tangible and sensorial media. We build on use of voice in Music Therapy, knowledge from multi-sensory stimulation and on a humanistic health approach. Our challenge is to design vocal and tangible interactive media that are sensorially stimulating. Interactive media that through use reduce isolation and passivity and increase empowerment for all the users. We use sound recognition, generative sound synthesis, vibrations and cross-media techniques, to create rhythms, melodies and harmonic chords to stimulate voice-body connections, positive emotions and structures for actions.

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    Vocal and Tangible Interaction Crossing Borders
  • 7.
    Andersson, Anders-Petter
    et al.
    Kristianstad University, School of Health and Society, Avdelningen för Hälsovetenskap II. Kristianstad University, Research Platform for Collaboration for Health.
    Cappelen, Birgitta
    Oslo School of Architecture and Design.
    Vocal and tangible interaction in RHYME2014In: Music, Health, Technology and Design / [ed] Stensæth, Karette, Oslo: Norwegian Academy of Music , 2014, p. 21-38Chapter in book (Refereed)
    Abstract [en]

    Our voice and body are important parts of our self-expression and self-experience for all of us. They are also essential for our way to communicate and build relations cross borders such as abilities, ages, locations and backgrounds. Voice, body and tangibility gradually become more important for Information and Communication Technology (ICT), due to increased development of tangible interaction and mobile communication. The voice and tangible interaction therefore also become more important for the fields of Assistive Technology, Health Technology and Universal Design. In this paper we present and discuss our work with voice and tangible interaction in our on-going research project RHYME. The goal is to improve health for families, adults and children with disabilities through use of collaborative, musical, tangible and sensorial media. We build on use of voice in Music Therapy, knowledge from multi-sensory stimulation and on a humanistic health approach. Our challenge is to design vocal and tangible interactive media that are sensorially stimulating. Interactive media that through use, can reduce isolation and passivity and increase empowerment for all the users. We use sound recognition, generative sound synthesis, vibrations and cross-media techniques, to create rhythms, melodies and harmonic chords to stimulate voice-body connections, positive emotions and structures for actions.

  • 8.
    Andersson, Anders-Petter
    et al.
    Kristianstad University, School of Health and Society. Kristianstad University, Research Platform for Collaboration for Health.
    Cappelen, Birgitta
    The Oslo School of Architecture and Design.
    Vocal and tangible technology for music and health2013In: Book of abstracts: setting the tone: cultures of relating and reflecting in music therapy / [ed] Gro Trondalen, Oslo: The Norwegian Academy of Music , 2013, p. 24-24Conference paper (Refereed)
    Abstract [en]

    Our voice and body are important parts of our self-expression and self-experience. They are also essential for our way to communicate and build relations cross borders like abilities, ages, locations, backgrounds and cultures. Voice and tangibility gradually become more important when developing new music technology for the Music Therapy and the Music and Health fields, due to new technology possibilities that have recently arisen. For example smartphones, computer games and networked, social media services like Skype. In this paper we present and discuss our work with voice and tangible interaction in our ongoing research project. The goal is to improve health for families, adults and children with severe disabilities through use of collaborative, musical, tangible sensorial media. We build on use of voice in Music Therapy and studies by Lisa Sokolov, Diane Austin, Kenneth Bruscia and Joanne Loewy. Further we build on knowledge from Multi-sensory stimulation and on a humanistic health approach. Our challenge is to design vocal and tangible, sensorially stimulating interactive media, that through use reduce isolation and passivity and increase empowerment for all the users. We use sound recognition, generative sound synthesis, vibrations and cross- media techniques, to create rhythms, melodies and harmonic chords to stimulate body- voice connections, positive emotions and structures for actions. The reflections in this paper build on action research methods, video observations and research-by-design methods. We reflect on observations of families and close others with children with severe disabilities, interacting in three vocal and tangible installations.

  • 9.
    Andersson, Sebastian
    Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    En undersökning av baobabfruktens teknologiska och sensoriska egenskaper vid såstillverkning2020Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    The study will provide a sauce based on dehydrated baobabpulp. Baobab is a tree mostly grown in Africa of which the pulp, kernels, leaves and bark can be used for food applications or as herbal medication. The fruit has a high nutritional value of both macronutrients and micronutrients. During the study, dried pulp extracted from the baobab fruit was used as an emulsifier and flavoring of a sauce adapted for a vegan oats/kelpburger. In order to investigate which flavor the consumers prefer and to determine the taste of the end product, an acceptance test is carried out in a grocery store. A semi-trained panel was used to perform a descriptive test with oats/kelpburger and baobab emulsion. The sensory profile of the oat/kelpburger were developed from a previous project av Aventure AB. The descriptive test examined how the baobabsauce taste, pH and viscosity of affect the sensory profile of oats/kelpburger. The studies show that consumers prefer a sauce based on an emulsion with a lower viscosity and do not like a neutral baobabsauce. Upon swallowing, the level of liking of texture decreases and this may be due to insoluble particles in the baobabpulp. The different flavorings of the emulsions affected the oat/kelpburger's sensory profile differently, the Sudanese emulsion masked the taste and aroma of kelp while the neutral emulsion increased the intensity of the burnt taste and aroma of the oat/kelpburger.

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  • 10.
    Berthelsen, Olaw
    et al.
    Danmark.
    Brynskov, MartinDanmark.Dalsgaard, PeterDanmark.Iversen, OleDanmark.Petersen, MarianneDanmark.Wetterstrand, MartinDepartment of Information and Media Studies.
    Proceedings of Sixth Danish Human-Computer Interaction Research Symposium, Århus Denmark2006Conference proceedings (editor) (Refereed)
  • 11.
    Biörklund Helgesson, Maria
    et al.
    Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap. Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Gerberich, Johanna
    Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap. Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Höijer, Karin
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Nyberg, Maria
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Olsson, Viktoria
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Rothenberg, Elisabet
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet.
    Wendin, Karin
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Verksamhetsberättelse Mat- och Måltidsvetenskap 20182019Report (Other (popular science, discussion, etc.))
    Abstract [sv]

    Året inleddes med en ny organisation för Högskolan Kristianstad och bildandetav fyra nya fakulteter. Avdelningen för Mat- och måltidsvetenskapingår numera i Fakulteten för Naturvetenskap tillsammans med avdelningenför Datavetenskap och avdelningen för Miljö och biologi. Det varinte bara för HKR som det gångna året innebar organisatoriska förändringarutan även för vår avdelning.Bitte Müller Hansen gick i pension efter nästan tio år som programansvarigför Gastronomiprogrammet och avdelningschef. Bitte har betytt oerhörtmycket för utveckling av programmet och har lagt ner stort engagemangi såväl utbildningen, som i sina kontakter med studenter och medarbetsmarknaden.

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  • 12.
    Boork, Magdalena
    et al.
    SP Technical Research Institute of Sweden.
    Nordén, Johan
    SP Technical Research Institute of Sweden.
    Amiryaramhadi, Nata
    SP Technical Research Institute of Sweden.
    Hiller, Carolina
    SP Technical Research Institute of Sweden.
    Nilsson Tengelin, Maria
    SP Technical Research Institute of Sweden.
    Emardson, Ragne
    SP Technical Research Institute of Sweden.
    Wendin, Karin
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    New light on indoorenvironments: development of sensory methods for lightning2015Conference paper (Other academic)
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  • 13.
    Boork, Magdalena
    et al.
    RISE.
    Nordén, Johan
    RISE.
    Nilsson Tengelin, Malin
    RISE.
    Wendin, Karin
    Kristianstad University, Faculty of Natural Sciences, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Sciences, Avdelningen för mat- och måltidsvetenskap. Danmark.
    Sensory evaluation of lighting: a methodological pilot2020In: LEUKOS The Journal of the Illuminating Engineering Society of North America, ISSN 1550-2724, E-ISSN 1550-2716, p. 1-17, article id 1813037Article in journal (Refereed)
    Abstract [en]

    Current standards for light environments are based on technical requirements, e.g. luminance, uniformity, and illuminance, and do not necessarily describe all parts of the light experience to ensure visual comfort from a user perspective. Including experience-related requirements would most likely yield better lighting comfort. To do that, new methods for specifying and measuring the user experience are needed. This paper describes a pilot study exploring a new method to analytically assess perceived lighting properties by using a trained human panel and thus make human assessments more objective. The methodology is built on established sensory methods, where the human senses are used in product assessments, traditionally applied within e.g. the food, packaging, and car industries. An analytical panel comprising eight persons fulfilling specific selection criteria were recruited and trained to assess lighting products in a multi-sensory laboratory. The results show that the panelists were able to assess lighting by distinguishing between attributes and products. Significant differences were identified between the different luminaires, both in terms of sensory and physical properties, e.g. read ability and glare. Conclusively, analytical sensory methods can be applied to lighting to assess luminaires in a non-subjective way. Physical and sensory attributes do not, however, always co-vary, which shows that data from physical and sensory measuring methods provide complementary information about light quality. This knowledge may in turn be applied in tools supporting the communication between different professions in lighting design and procurement to promote light environments that are both energy efficient and desirable from an end-user perspective.

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  • 14.
    Brandt, Eva
    et al.
    Danmark.
    Wetterstrand, Martin
    Kristianstad University, School of Health and Society, Avdelningen för Design och datavetenskap.
    Messeter, Jörn
    Malmö högskola.
    Design Lab: re-thinking what and how to design2005In: Design spaces / [ed] Binder, Thomas and Hellström, Maria, Helsingfors: Edita Publishing Oy, 2005, p. 34-43Chapter in book (Other academic)
    Abstract [en]

    Over the last decades there has been a dramatic change in the design agenda within the field of IT design. With the increase of mobile and wireless devices and the massive expansion of Internet availability the classic object of design - is about to vanish. Even if we conceive the setting where information technology is used as a 'system', this system can hardly be seen as the outcome of a system design process. Arguably, IT design is today guided by new design agendas. Ubiquitous computing and from the user side information ecologies seem to be more appropriate labels for the emerging technology. The objects of design has correspondingly been changing from systems to devices, tools or information appliances. This radical opening of the question of what to design has led to an apparent confusion on how to design. Just as the field of information systems is about to mature with a broad and widely accepted repertoire of design approaches and methods, ranging from workflow analysis to user involvement, this battery of approaches is loosing ground in favor of more techno-centric explorations, such as Tangible Computing. In our view there seem to be a growing divide between mainly North American contributions to IT design emphasizing new information technology concepts such as ubiquitous computing, tangible interaction and augmented reality, and mainly European contributions emphasizing the role of particular information technology applications in the light of in-depth studies of the potential contexts of use.

  • 15.
    Cappelen, Birgitta
    et al.
    Oslo School of Architecture and Design.
    Andersson, Anders-Petter
    Kristianstad University, School of Health and Society, Avdelningen för Hälsovetenskap II. Kristianstad University, Research Platform for Collaboration for Health.
    Designing four generations of 'Musicking Tangibles'2014In: Music, Health, Technology and Design / [ed] Stensæth, Karette, Oslo: Norwegian Academy of Music , 2014, p. 1-20Chapter in book (Refereed)
    Abstract [en]

    n this article we present a novel approach for the understanding and the design of interactive health improving music technology, what we call Musicking Tangibles. The Musicking Tangibles approach represents an alternative approach to the traditional instrument, interface and switch-oriented music technology perspective. Our approach combines a humanistic, resource and empowerment oriented health approach with an aesthetic and culture based design approach towards music technology. We present four empowering and health improving qualities for the Musicking Tangibles. These qualities emphasize to: 1) Continually evoke interest and positive emotions relevant to diverse users’ interpretation of the tangibles and the situation; 2) Dynamically offer the users many roles to take, many musicking actions to make and many ways to express themselves; 3) Offer the users aesthetically consistent responses and build relevant cross-media expectations and challenges over time and space, consistent with their character; 4) Offer the users many relations to make: to people, things, experiences, events and places. Further we present and argue for some design solutions of the Musicking Tangibles ORFI, WAVE, REFLECT, and the POLLY World from the RHYME-project. In developing POLLY we have tried to put together as many design qualities as possible, to exemplify our view and current understanding.

  • 16.
    Cappelen, Birgitta
    et al.
    Institute of Design, The Oslo School of Architecture and Design.
    Andersson, Anders-Petter
    Institute of Design, The Oslo School of Architecture and Design.
    Towards an empowering tangible interaction design for diversity2013In: Include Asia 2013 Proceedings: global challenges and local solutions in inclusive design, Conference on inclusive design / [ed] Jeremy Myerson, London: The Helen Hamlyn Centre for Design, The ROyal College of Art in London, Hong Kong Desing Centre , 2013Conference paper (Refereed)
    Abstract [en]

    The seven principles of Universal Design, such as ”4. Perceptible Information” and ”5. Tolerance for errors”, are formulated from the design’s or system’s perspective. The principles focus on the qualities of the system or design, not on the value of use, the long time experience and use by many different people. Nor do the principles embrace a cultural and social understanding of the value of things, designs and situations. In this paper we argue for the necessity to broaden this narrow system or product design perspective, when designing to empower diverse users. Our field of study is musical and cross-media Tangible Interaction Design, where multimedia computer capabilities are included in everyday objects. Our goal is to motivate social and musical co-creation for families with disabled children to improve their health and quality of life. To extend our design thinking, practice and understanding of a design’s value, meaning and empowering potential, we build on a humanistic health approach, resource-oriented thinking, Positive psychology and Empowerment philosophy. In the paper we present and discuss how we design cross-media, interactive, tangible and musical things to motivate and empower a variety of users in our on-going RHYME project.

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    Towards an Empowering Tangible Interaction Design for Diversity
  • 17.
    Dahl Petersson, Charlotta
    et al.
    Kristianstad University, School of Education and Environment.
    Rojas Carvajal, Carlos
    Kristianstad University, School of Education and Environment.
    Uhlmann, Jenny
    Kristianstad University, School of Education and Environment.
    Svenska baljväxter från förr: en sensorisk beskrivning2013Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Introduction: Legumes have many favourable health and environmental benefits and are predicted to be the diet of the future. Sweden sits on a cultural treasure when it comes to legumes from the past that have been collected by The programme of cultivated diversity, POM. A sensory description would be a valuable tool to reach the consumer and a way to increase the consumption and value of the product.

    Purpose: The purpose of this thesis is to identify and bring forward sensory descriptive words for six Swedish legumes from the past. This thesis will also describe the Swedish legumes using the sensory descriptive words to evaluate whether there are sensory differences.

    Method: Six different types of legumes were used in the two surveys. The first survey consisted of a qualitative group discussion and the goal was to bring forward sensory descriptive words for the legumes. The second survey consisted of a quantitative intensity evaluation of the legumes. Both surveys were made by a panel of experts, chosen for their knowledge of legumes.

    Result: The sensory words which best describes the legumes are sweet, sour/acidic, bitter, chestnut, nutty, buttery, fresh, rich taste and with variations in aftertaste. The mouthfeel can be described as mealy, crisp, solid and tender. The evaluation of intensity proved the legumes to have few taste varieties, but despite the sensory descriptions each of the six legumes were possible to distinguish.

    Conclusion: The sensory descriptive words that this thesis have lead to can help the consumer to chose the right product, increase the value of the product an at the same time preserve a cultural treasure of Sweden. It is also possible for the consumer to create a cultural identity with all the good benefits that the legumes possess.

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  • 18.
    Ekdahl, Malin
    Kristianstad University, Faculty of Natural Science.
    Salt-roasting of snack pellets: a study on the effects of a novel processing technique on product quality attributes and acrylamide content2020Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Snacks are often associated with chips and expanded snack products that generally known for their characteristic texture. These products are normally high in calories with a low content of nutrients and are therefore perceived as unhealthy by many consumers.In addition to their low nutrient content, they might be a source of acrylamide,which has been classified as human carcinogen by the European Food Safety Authority. The growing demand for healthier snack foods has led manufactures to begin experimenting with new processing techniques. 

    The aim of the study is to evaluate product qualities as affected by two different processing techniques of snack pellets. The more conventional expansion method of deep frying in oilis compared to roasting, using salt as a heat conductor. In order to evaluate the effect of salt-roasting, analyses of salt, fat, water and acrylamide content has been carried out. A sensory triangle test was conducted to determine if there is a difference in texture between snacks expanded using the two processing techniques. 

    Results indicate that salt-roastingmay have a positive effect by reducing the level of acrylamide in the product. Furthermore, salt-roasting provides a snack pellet with a lower fat content. However, the salt-roasting technique results in a higher salt content in the snack as compared to deep frying. The results from the triangle test shows that there was a significant (p=<0.005) difference between the texture of deep fried and roasted snack pellets. Based on the qualitative commentary of the panelists,  the salt-roasted snack pellets are smaller in size and have a harder and more compact texture compared to the deep fried ones.It is important to point out that results of the study are limited and should only be considered as indications.

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  • 19.
    Elhassan, Mohammed
    et al.
    Swedish University of Agricultural Sciences.
    Wendin, Karin
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Olsson, Viktoria
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Langton, Maud
    Swedish University of Agricultural Sciences.
    Review paper: the appeal of insects as human food -with emphasis on mealworm texture, taste, and flavor2019In: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. 8, no 95, p. 1-14Article in journal (Refereed)
    Abstract [en]

    In the search for another appealing source of future food to cover the increasing need fornutrients of a growing global population, this study reviewed the potential of insects as humanfood. Most previous reviews have dealt with insects as a group, making it difficult to evaluate eachindividual insect species as food because of the generalized data. This study assessed some commonedible insects, but concentrated on mealworms. Insects, especially mealworms, have a similar orhigher nutritional value than many conventional food sources. For example, the protein content ofmealworm larvae is reported to be almost 50% of dry weight, while the fat content is about 30% oflarval dry weight. Mealworms can be cooked by different methods, such as hot air drying, ovenbroiling, roasting, pan frying, deep frying, boiling, steaming, and microwaving. Oven broiling inparticular gives a desirable aroma of steamed corn for consumers. Changes in the flavor, taste, andtexture of mealworm products during storage have not been studied, but must be determined beforemealworms can be used as a commercial food source. Factors controlling the shelf-life of mealworms,such as their packaging and storage, should be identified and considered with respect to the feasibilityof using mealworms on a commercial scale.

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  • 20.
    Emtfors, Sandra
    et al.
    Kristianstad University, School of Education and Environment.
    Holgersson, Lisbeth
    Kristianstad University, School of Education and Environment.
    Friedrich, Robert
    Kristianstad University, School of Education and Environment.
    Smaksatt proteinberikad havredryck: en vegetabilisk dryck fri från allergener2013Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    There are constantly new studies with various health advice regarding diet and physicalactivity on how to avoid obesity, hypertension and cardiovascular disease. The interestof the protein's effect on building muscle during physical activity has increased. Thishas resulted in a variety of different drinks with protein supplements on the market,mainly derived from animal origin.The purpose of this report was to develop a vegetable protein enriched oat drink that isexpected to help the body during recovery. The work meant to develop a recipe basedon the Nordic Nutrition Recommendations 2004 (NNR) with a focus on protein,carbohydrates and fat. The target was also to exclude allergens. The drink was based onan average from the physically active and older people's nutritional needs, in order tobroaden the prospective drink's target audience.Four flavored drinks were made with different energy content from two oat drinks, oneplain and one oat drink enriched with calcium. To evaluate the public's perception of thedifferent beverages composition a consumer test was performed. The results of theconsumer test showed that there was a statistically significant difference on texture,taste and appearance. However, the majority of respondents were positive about thebeverages sensory properties.

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  • 21.
    Frick, Maria
    et al.
    Kristianstad University, School of Education and Environment.
    Honiball, Jonathan
    Kristianstad University, School of Health and Society.
    Nilsson, Ted
    Kristianstad University, School of Education and Environment.
    Potatis som håller: En jämförelse av kvalitetsförändringar över tid i två metoder för konservering av skalad, kyllagrad potatis2012Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Marknaden för förpackad, minimalt processad, rå, skalad potatis har ökat kraftigt de senaste åren. Samtidigt efterfrågar konsumenterna ”naturliga” produkter fria från tillsatser. Då potatis vid skalning blir känsligare för mikrobiella angrepp såväl som för fysiologiska förändringar ställer detta krav på metoder som bibehåller kvaliteten på råvaran. Detta med så få tillsatser som möjligt. I denna studie undersöktes en ny sådan metod som går under namnet Vakuum Syra Kyla (VSK). Metoden innebär att skalad potatis dippas i en lösning med 1 % äpplesyra och 1 % askorbinsyra, vakuumförpackas och förvaras i 4ºC.

    Denna metod jämfördes med samarbetspartnern SolanumOdlarna AB:s Produkt Alströmmer Primus Potatis. Primus är en förblancherad skalad potatis som finns på marknaden idag och som har en hållbarhetstid på 18 dagar. Syftet med studien var att undersöka och jämföra kvalitetsförändringen mellan de båda produkterna med avseende på kemiska, sensoriska och mikrobiella aspekter, sett över två veckors kylförvaring (4ºC).Produkterna undersöktes mikrobiologiskt genom bakteriell odling på agar efter 1, 7 och 14 dagar. Odlingar gjordes för totalantal aeroba mikroorganismer, totalantal anaeroba mikroorganismer samt för mjölksyrabakterier. Kemiska tester togs i form av torrsubstansmätning med desikator enligt gällande standard samt i form av kontinuerlig pH-mätning. Sensoriska tester gjordes med deskriptiv analys där intensiteten för 16 sensoriska attribut bedömdes i datorprogrammet FIZZ av en tränad panel bestående av 4 – 7 bedömare. Resultaten analyserades statistiskt med tvåsidigt t-test och regressionsanalys i Microsoft Excel samt med variansanalys i FIZZ.

    Resultatet visar att antalet mikroorganismer var högre för VSK än för Primus i samtliga prover som togs. Tillväxtkurvorna tycks dock följa varandra och löpte mer eller mindre parallellt under hela testperioden. De högre värdena för VSK kan delvis tänkas bero på en högre ursprungsflora. pH-värdet för VSK sjönk efter en veckas lagring. Ett signifikant samband mellan pH-värde, lagringstid och en uppgång i de sensoriska attributen syrlig smak och bismak kunde även påvisas för VSK. För primus förelåg inga signifikanta samband mellan lagringstid och sensorisk förändring. Jämförelsen mellan Primus och VSK visade att VSK sensoriskt låg närmre en nyskalad färsk potatis i början av lagringsperioden. Primusen höll dock en acceptabel sensorisk nivå genom hela testperioden medan VSK endast gjorde det i en vecka.

  • 22.
    Fridberg, Marie
    et al.
    Kristianstad University, Research environment Learning in Science and Mathematics (LISMA). Kristianstad University, School of Education and Environment, Avdelningen för Naturvetenskap.
    Redfors, Andreas
    Kristianstad University, School of Education and Environment, Avdelningen för Naturvetenskap. Kristianstad University, Research environment Learning in Science and Mathematics (LISMA).
    Children’s collaborative learning in science scaffolded by tablets2017In: Digital Childhoods: technologies and children's everyday lives / [ed] Susan Jill Danby, Marilyn Fleer, Christina Davidson, Maria Hatzigianni, Singapore: Springer, 2017Chapter in book (Other academic)
  • 23.
    Hellström, Line
    Kristianstad University, Faculty of Natural Science.
    Framställning och vidareympning av gårdskultur: Vad skiljer en yoghurt fermenterad av gårdens egen bakterieflora från industriell och traditionell yoghurt?2018Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Background: With industrialization, the traditional yoghurt cultures with a multitude of lactic acid bacteria had to make way for the more standardized. An artisanal farm culture is produced by raw milk spontaneously fermented by the farm's own bacterial flora and thus develops a unique character. The bacterial culture can then be inoculated for the production of yoghurt.Purpose: The pupose of the study is to produce and inoculate as well as sensory and microbiological characterization of a thermophilic artisanal farm culture from raw milk. The inoculation relates to the production of yoghurt fermented by the farm's own bacterial flora.Method: The artisanal farm culture was produced and inoculated into yoghurt which was assessed by microbiological characterization, antibiotic resistance, sensory profiling and then compared with industrial culture and a traditional heirloom culture.Result: The result showed that the artisanal farm culture differed both microbiologically and with regard to sensory paramters. The farm culture contained strains of enterococci which did not show resistance to analyzed antibiotics.Conclusion: It is possible to produce an artisanal farm culture of good microbiological and sensory quality. The artisanal farm culture provides a differentiated microbiological and sensory character in comparison to an industrial culture and a traditional heirloom culture The method may be risky and the culture should be analyzed for pathogens. A unique farm yoghurt can be a method for artisan farm dairies to build their brand based on terroir.

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  • 24.
    Hernandez, Cherstin
    et al.
    Kristianstad University, Faculty of Business.
    Kronman, Maya
    Kristianstad University, Faculty of Business.
    Feedback på din hemmaträning: En analys av designförslag för ett korrigerande verktyg via projektion2021Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    In this paper, design for visual corrective feedback through projection in at-home-exercising environments is compared to see what design and what design combinations would be usable and most understandable. With the Covid 19 pandemic it has become more actual to start exercising from home instead of going to gyms and increase the infection risk of the virus. However, with most homes not having all the helpful tools that the gyms might have (eg. mirrors and instructors), leads to practitioners not exercising the correct way which in turn might lead to the practitioners receiving injuries rather than the desired results. Early on in the research on digital tools for at home exercising, a knowledge gap came to view. Research and drafts do exist but solutions for at home exercising were rare to nonexistent. With the help of previous research and course literature as a base for design, three proposals were made. Those proposals were used in qualitative interviews to judge and critique the presented proposals. After the interviews, the presented design proposals were reevaluated to give a usable and understandable design proposal of visual corrective feedback through projection.

  • 25.
    Håkansson, Andreas
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Error estimation, validity and best practice guidelines for quantifying coalescence frequency during emulsification using the step-down technique2017In: Heliyon, E-ISSN 2405-8440, Vol. 3, no 7Article in journal (Refereed)
    Abstract [en]

    Coalescence during emulsification has a significant effect on the outcome of the process, especially for the high volume fractions of disperse phase common in food and pharmaceutical processing. Controlling emulsification requires that the extent of coalescence during different conditions can be quantified. The step-down technique is the most commonly used method for measuring coalescence frequency during emulsification. However, the validity of the method has been questioned. No in-depth theoretical validation or best practice guidelines have been provided for the step-down technique, or for any of the suggested alternative methods. This contribution derives error estimates for three non-idealities present in every step-down experiment: i) limited sampling rate, ii) non-instantaneous step-down and iii) residual fragmentation after the step. It is concluded that all three factors give rise to systematic errors in estimating coalescence rate. However, by carefully choosing experimental settings, the errors can be kept small. The method, thus, remains suitable for many conditions. Best practice guidelines for applying the method are given, both generally, and more specifically for stirred tank oil-in-water emulsification.

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  • 26.
    Håkansson, Andreas
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Experimental methods for measuring coalescence during emulsification: a critical review2016In: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 178, p. 47-59Article, review/survey (Refereed)
    Abstract [en]

    Emulsification is a common process in the production in many non-solid foods. These food-emulsions often have high disperse phase volume fractions and slow emulsifier dynamics, giving rise to substantial coalescence during emulsification. Optimal design and operation of food-emulsification requires experimental methods to study how emulsification in general and coalescence in particular progresses under different conditions. Methods for coalescence quantification during emulsification has been suggested in literature but they are rarely used in food-emulsification research. This contribution offers a critical review of the different methods that have been suggested with special emphasis on their applicability to technical food-emulsification. The methods are critically compared in terms of design limitations, degree of quantification and applicability. A state-of-the-art in the form of two methods is identified and guidelines for their application are suggested. (C) 2016 Elsevier Ltd. All rights reserved.

  • 27.
    Håkansson, Andreas
    et al.
    Lund University.
    Innings, Fredrik
    Tetra Pak Processing Systems.
    Trägårdh, Christian
    Lund University.
    Bergenståhl, Björn
    Lund University.
    A high-pressure homogenization emulsification model: improved emulsifier transport and hydrodynamic coupling2013In: Chemical Engineering Science, ISSN 0009-2509, E-ISSN 1873-4405, Vol. 91, p. 44-53Article in journal (Refereed)
    Abstract [en]

    The high-pressure homogenizer emulsification modelling framework by Håkansson et al. (2009a, Chemical Engineering Science 64, 2915–2925; 2009b. Food Hydrocolloids 23, 1177–1183), is further developed in this study. The model, including the simultaneous fragmentation of drops, coalescence of drops and kinetic adsorption of macromolecular emulsifiers, is improved with regard to two points. First, the transport of adsorbed emulsifier between drops of different sizes due to the fragmentation and coalescence of drops, is included using bivariate population balances. Second, the coupling of hydrodynamics to the emulsification model is improved using information from recent hydrodynamic investigations. The proposed framework is exemplified using a set of physically reasonable kernels and a production scale high-pressure homogenizer geometry, showing realistic emulsification results.

  • 28.
    Håkansson, Andreas
    et al.
    Lund University.
    Trägårdh, Christian
    Lund University.
    Bergenståhl, Björn
    Lund University.
    A method for estimating effective coalescence rates during emulsification from oil transfer experiments2012In: Journal of Colloid and Interface Science, ISSN 0021-9797, E-ISSN 1095-7103, Vol. 374, no 1, p. 25-33Article in journal (Refereed)
    Abstract [en]

    The Oil Transfer Technique (OTT) was developed by Taisne et al. [1] to measure coalescence during emulsification and has been applied since in several studies. One of the main drawbacks of this technique is that it only gives a qualitative measure of coalescence. This paper proposes a new evaluation method of OTT experimental results for estimating qualitative coalescence rates, e.g. for investigating the scaling of coalescence with emulsification parameters (such as homogenizing pressure, and emulsifier concentration).

    The method is based on comparison with simulated OTT experiments using bivariate Population Balance Equation models. Simulations have been performed under a wide variety of conditions in order to investigate the influence of assumptions on coalescence and fragmentation kernels. These investigations show that the scaling of coalescence rates could be determined accurately when the scaling of efficient residence time of drops in the active region of homogenization is known. The proposed evaluation method is also exemplified by analyzing OTT data from two previously published studies.

  • 29.
    Johansson, Michael
    et al.
    Kristianstad University, School of Health and Society, Avdelningen för Design och datavetenskap.
    Wetterstrand, Martin
    Kristianstad University, School of Health and Society, Avdelningen för Design och datavetenskap.
    Lundstedt, Rikard
    Kristianstad University, School of Health and Society, Avdelningen för Design och datavetenskap.
    E-participation – engaged participation2011In: Proceedings of ISEA2011 Istanbul, 2011Conference paper (Other academic)
  • 30.
    Klaar, Sandra
    et al.
    Kristianstad University, Faculty of Business, Department of Design.
    Klasson, Malin
    Kristianstad University, Faculty of Business.
    Se om din hund har varit en Good Boy med hjälp av glanceable feedback: En designforskning för att implementera glanceable feedback I aktivitetsenheter för hundar2021Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    The purpose of this study is to investigate how glanceable feedback can be implemented in activity units for dogs to create a better user experience and reduce the technological disruption in human-dog communication. Previous studies show that the development of activity units for dogs is far from as successful as activity units for humans (Ramokapane, van der Linden & Zamansky, 2019; Väätäjä et al. 2018; Zamansky et al. 2019). Väätäjä, et al. (2018) have pointed out the importance of the technology behind the activity, such as the mobile phone, unit not coming between the dog owner and the dog. It must not act as a disturbance that distances communication or interaction between dog and human (Väätäjä et al. 2018). This is inevitable in today's activity units for dogs as the user is completely dependent on the mobile phone's associated application (Väätäjä et al. 2018). 

    The question (How can glanceable feedback be applied in an activity unit for dogs to give the dog owner direct information on the dog's activity?) Investigates how glanceable feedback can be applied in activity units for dogs and avoid that communication between dog and owner is disturbed by technology. The result is the Good Boy activity unit. The unit is equipped with a display and a mechanical wheel that switches between the different categories distance / step, pulse / body temperature, info /contact information and LED/lamp.

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  • 31.
    Larsson, Gustav
    et al.
    Lund University.
    Sahlén, Jakob
    Lund University.
    Mårtensson, Lennart
    Kristianstad University, School of Education and Environment, Avdelningen för Naturvetenskap. Kristianstad University, Research environment Man & Biosphere Health (MABH).
    Khanal, Sanjay Nath
    Nepal.
    A case study of municipal solid waste in Nepal compared to the situation in the European Union and Sweden2010In: Proceedings Linnaeus ECO-TECH´10, Kalmar,  Sweden, Nov 22-24, 2010, 2010, p. 429-438Conference paper (Refereed)
    Abstract [en]

    Nepal, situated in the Himalayan belt has a rapidly growing population together with high

    urbanisation rate. These factors are currently causing problems connected to municipal solid

    waste (MSW). E.g. leakage of hazardous substances to soil and surrounding aquatic systems,

    spread of odour and naturally unfamiliar materials to natural biotopes, all of which generate

    environmental damage and health problems. There are certain differences in waste generation

    and waste composition between urban areas of Nepal. In order to retrieve a broad picture of

    the current waste management situation, three population differentiated municipalities in

    different areas of the country were investigated. Studies of the MSW regarding composition

    and generation were conducted. Moreover, waste management in Nepal was compared with

    the basic waste management in the European Union (EU) and Sweden. Landfill sites (LFS) in

    Ghorahi Municipality, Pokhara Sub-metropolitan City and Kathmandu Metropolitan City

    were studied. Our studies show differences in waste composition, generation and management

    between the three locations. The differences are somewhat interconnected with population

    size and tourism. Cities with higher population and more tourism tend to have a higher

    generation and more diverse MSW. Nevertheless, the urban areas of Nepal are very much in

    need of a more structured waste management system, a system more alike the waste

    management of EU. Apart from structural problems, there are attitude and behavioural issues

    that needs to be dealt with. Further studies regarding social patterns, attitude and behaviour,

    as well as the economic flow of MSW, needs to be conducted in order to retrieve an even

    broader picture and understand important underlying issues.

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  • 32.
    Lindberg, Ulla
    et al.
    Högskolan Borås.
    Salomonson, Nicklas
    Högskolan Borås.
    Sundström, Malin
    Högskolan Borås.
    Wendin, Karin
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Consumer perception and behaviour in the retail foodscape: a study of chilled groceries2018In: Journal of Retailing and Consumer Services, ISSN 0969-6989, Vol. 40, p. 1-7Article in journal (Refereed)
    Abstract [en]

    In order to provide a functional foodscape in the grocery store, chilled products need to be stored in cabinets according to the regulations. Doors on display cabinets are energy-efficient but can also be perceived as a barrier by consumers.

    The purpose of this paper is to contribute to an understanding of how consumers behave and what they perceive when shopping chilled groceries from cabinets with doors and without doors in the supermarket.

    Based on a qualitative research approach, combining in-store observations and focus group interviews, and focusing on three environmental variables in the servicescape: ambient conditions, space and functions, and signs, symbols and artifacts, the results indicate that consumers’ behavior and perceptions differ when there are doors or no doors on cabinets. The results further show how doors lead to different forms of approach or avoidance behavior in terms of accessibility and that consumers’ vision, olfaction and tactility all influence consumers’ perceptions of freshness and cleanliness in relation to doors or no doors. Our results also have practical implications for retailers who are designing new stores or considering changes in existing store layouts.

  • 33. Lu, Jun
    et al.
    Zhang, Song
    Chen, Eric
    Kristianstad University, Research Platform for Collaboration for Health. Kristianstad University, School of Health and Society.
    E-health web application framework and platform based on the cloud technology2013Report (Other academic)
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  • 34.
    Lundmark, Martin
    Kristianstad University, Faculty of Business.
    The dice are still rolling: A study that shows how AR technology can create new gameplay specific qualities2021Independent thesis Advanced level (degree of Master (Two Years)), 20 credits / 30 HE creditsStudent thesis
    Abstract [en]

    The gaming industry is changing, and new games and gaming experiences are being developed. From board games to video games, to the latest AR and VR games. Right now, developers are trying to develop experiences that combine the real and the virtual into one wholesome and believable mix. This gives new opportunities to implement technology in classical artifacts. In the context of board games there are several tangible pieces, and the dice is the chosen main character for this study. Placed in the middle, between board games and digital games, AR games comes now. Previous research of board games and digital technology gives interesting information on the activity and provides a foundation for new design. The dice is world famous, so this study aims to find out how this piece can evolve with the help of technology. By working with concept driven design, in relation with an AR game studio, the AR Dice and the AR Game DiceFold was invented. A qualitative method was used in which experts of the industry got together to discuss the new experiences of AR games and the functionality of the AR Dice which might become a new part of the gaming world in the near future. The findings of this study lead to three promising discoveries. A new gaming component, new AR game and further answers regarding research in the scopes of AR games.

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  • 35.
    Messeter, Jörn
    et al.
    Malmö högskola.
    Brandt, Eva
    Danmark.
    Halse, Joachim
    Danmark.
    Wetterstrand, Martin
    Kristianstad University, School of Health and Society, Avdelningen för Design och datavetenskap.
    Contextualizing mobile IT2004In: Proceedings of Designing Interactive Systems 2004, ACM Press, 2004Conference paper (Refereed)
  • 36.
    Nilsson, Miriana
    et al.
    Kristianstad University, School of Health and Society.
    Aronsson Johnson, Kajsa
    Kristianstad University, School of Health and Society.
    Mikroalger: en växande del av vår kost?2012Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Det här examensarbetet har gjorts i samarbete med företaget Simris Alg. Fokus har varit på att förhindra sedimenteringen av företagets kosttillskott av mikroalger. Sedimenteringen har förebyggts med olika förtjockningstillsatser där salt från en makroalg var den tillsats som gav bäst resultat. Tillsatserna blandades direkt i biomassan och utvärderingen gjordes i olika tillfällen under en vecka.

    Mikrobiologiska tester gjordes för att säkerställa kvalitén på biomassan. De tester som gjordes var för totalantal bakterier, Enterobacteriaceae och Vibrio. Till de två senare bakterierna användes selektiv agar och ingen mikrobiologiskt kontaminering visades. För kontroll av totalantalet bakterier var värdet 830 cfu/ml. Detta innebär att bakterier finns i produkten men förklarar inte av vilken sort de är. Det betyder att det lika gärna kan vara bra som skadliga bakterier som finns i produkten.

    En enkät gjordes för att undersöka människors inställning till alger och ta reda på om de känner till mikroalgernas egenskaper som livsmedel. 45 personer deltog, 26 kvinnor och 19 män. Resultatet av enkäten visade att kunskapen om mikroalgernas egenskaper var bristfälliga men de flesta var positiva med att använda alger som livsmedel. Generellt var män mer positiva till mikroalger än kvinnor.

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  • 37.
    Normann, Anne
    et al.
    RISE.
    Röding, Magnus
    RISE.
    Bolos, Andrea
    SLU.
    Lagerkvist, Carl-Johan
    SLU.
    Wendin, Karin
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Influence of color, shape and damages on consumer preferences and perceived sensory attributes on sub-optimal apples2018Conference paper (Other academic)
    Abstract [en]

    Sustainable food production and consumption are key elements today. About one third of food produced for human consumption is wasted. Consumers are responsible for the largest amount of food waste throughout the supply chain; part of this is indirect by e.g. discarding food products already in the store. The unwillingness to purchase and consume sub-optimal food products is thought to be an important cause of food waste; however, the reasons behind it are still insufficiently studied. Our research addresses the question of how combinations of color, shape and damage of apples influence consumer preferences and perceived sensory attributes.

    Based on a cubic design of visual appearance (color (red-to-green); shape (normal-to-odd); damage (none-to-damage) with a total of eight combinations ranging from optimal to suboptimal in all three dimensions, a total of 130 participants (68% women and 32% men), participated in a laboratory study where an image for each apple type from the design was presented in a blind tasting session (peeled and sliced apples). Sensory perception was evaluated by thirteen flavor and texture attributes on a 7-point scale. Liking was evaluated on a 7-point hedonic scale.

    The results showed a significant difference between the optimal apple and apples with shape and damage imperfections. Further, the optimal apple was perceived sweeter, crispier and less bitter than all other apples. The optimal apple had higher liking score, significantly different from the apples which all had a sub-optimal shape. This means that an odd shape had a negative effect on liking. A linear regression analysis showed that odd shaped apples were perceived as mainly earthy and bitter. Hence, visual sub-optimality, even presented to consumers in images, have an effect on how an apple is perceived and liked where an odd shape has larger negative impact than color and damage. 

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  • 38. O'Connor, Jane
    et al.
    Fotakopolou, Olga
    England.
    Hatzigianni, Maria
    Australien.
    Fridberg, Marie
    Kristianstad University, Research environment Learning in Science and Mathematics (LISMA). Kristianstad University, School of Education and Environment, Avdelningen för Naturvetenskap.
    Parents' perspectives on the use of touchscreen technology by 0-3 year olds in the UK, Greece, Sweden and Australia2017Conference paper (Other academic)
  • 39.
    Projkovska, Martina
    et al.
    Kristianstad University, School of Health and Society.
    Rosén, Ida
    Kristianstad University, School of Health and Society.
    Att missa, eller att inte missa, det är frågan: en studie berörande mobila enheter och generation Z belyst med hjälp av joy of missing out samt fear of missing out2017Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    The aim of the current study is to investigate the city-living generation Z, and how they are affected by the constant availability of mobile units and the Internet, to create further understanding of the target group. This is executed by usage of the notions JoMO and FoMO, to uncover which sort of behaviour generation Z is driven to as a consequence of said development. Are they driven to evasion for happiness (JoMO) or are they driven to miserability from not being to participate enough? (FoMO). Hereinafter, these behaviours are analyzed to create an understanding concerning how generation Z acts, communicates and thinks in relation to the mobile units: to create further understanding of them and to be able to create better designs for them in the future. The results and knowledge from the current study therefore aims towards starting to examine the societal issue which is lack of understanding of the relation to internet connected devices among generation Z.

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  • 40.
    Rihm, Sivert
    et al.
    Kristianstad University, School of Health and Society.
    Olsson, Mikael
    Kristianstad University, School of Health and Society.
    Bring Your Own Device: what is it good for2013Independent thesis Basic level (university diploma), 5 credits / 7,5 HE creditsStudent thesis
    Abstract [en]

    What is BYOD (Bring Your Own Device)? BYOD is a relatively new trend in which employees in a company has the opportunity to bring their own electronic devices such as Smartphones, Tablets and Laptops. On the Internet you can find some information about the phenomena BYOD and during our education some teachers has gone in to the subject loosely. This awoken a curiosity to dig deeper in the subject, because it seemed to be a trend in the rising. This is such a new phenomenon that many companies doesn’t know how to handle this in their network. The companies also has to reevaluate their security policies.

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  • 41.
    Rosengren, Maja
    Kristianstad University, Faculty of Natural Science.
    Sensorisk optimering av en musselsoppa för äldre konsumenter i Europa: ett delarbete i utvecklingen av hållbara rätter från havet2020Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    There are high demands on readymade meals when it comes to both the look of the food and the way the meal is packaged to ensure the produce is cooked in the best and most nutritious way.

    This rapport is about seeing if there is a difference in taste and texture between two different conservation methods for a premade mussel soup. A survey to see if the soup is more appealing if served with the mussels in their shell or deshelled was made and also an comparison of a cultural input on the food choices, how important the hygiene is when it comes to food and the participants overall food interest to get an overall comparison of Swedish and French participants

    the aim is to complete a sensory optimization of a mussel soup which was developed for old aldults.

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  • 42.
    Roth, Louise
    et al.
    Kristianstad University, School of Education and Environment.
    Åquist, Monica
    Kristianstad University, School of Education and Environment.
    Måltidsupplevelsen på restaurangutifrån barns perspektiv: en kvalitativ studie av familjens restaurangbesök2012Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Children between 4-9 years old have clear wishes about how they want their restaurant visits will be. In collaboration with “Barnens Bästa Bord” this qualitative study, focuses on the child’s wishes when visiting a restaurant. The aim is to take the entire meal experience regarding food, environment, customer service and menu into consideration. Methods used were a drawing exercise in which, children drew their favorite dish, focus group interviews with children and finally a questionnaire directed towards parents.Results show that community within the family is important for the children at restaurant visits. The children are aware that when eating they are expected to behave peacefully and quiet, although sedentary is a problem for the children and they are asking for silent activities at the table but also physical activities. It is important for many children that food is not mixed on the plate and they request a fun menu with color, pictures and distinct fonts. The parents request a bigger variation of the children’s menu and that the food can be adjusted according to age and needs. Fruits and vegetables are important and natural parts of the meal for both child and parent. Parents wish to give the children a pleasant meal experience.

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  • 43.
    Rothman, Emma
    et al.
    Kristianstad University, Faculty of Natural Science.
    Erlandsson, Jakob
    Kristianstad University, Faculty of Natural Science.
    Potatisfibers inverkan på bröd: hur påverkas deg och bröd av potatisfiberns malningsgrad?2019Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Introduction: The potato fiber constitutes about 1 % of the weight of the potato and is a residual product in the manufacture of potato starch. Today, several well-known companies add potato fiber to their products. The main reason for this is because the fiber can bind liquid 7–12 times its own weight, which gives an economic advantage.

    Aim: The aim of this study is to investigate how the grind of potato fiber affects selected characteristics in dough and bread, with particularly focus on the storage stability of the bread.

    Method:

    • Pilot tests
    • Observations of dough characteristics
    • Measure of water exchange and bread volume
    • Instrumental color measurement with a colorimeter
    • Sensory evaluation of storage stability

     

    Results: Pilot tests with both grinds of potato fiber showed that when comparing pre-treatments such as scalding, soaking and direct addition into the dough, a direct addition resulted with the most advantages, mainly regarding the softness of the dough. During the observations there was a visible difference in color between the potato fiber loaves and the reference loaf, which was not ensured in the instrumental color measurement. The volume and water retention in the bread was not affected by an addition of potato fiber. The sensory evaluation showed a perceived dryness for bread with added potato fiber (both grinds), when tested against a reference bread. The finely ground fiber affected the storage stability more than the coarse grounded fiber did.

    Conclusion: The grind gave no notable differences on the selected properties of dough and bread. The impact that grind had on dough characteristics and the finished bread were small.

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  • 44.
    Sokoler, Tomas
    et al.
    Danmark.
    Edeholt, Håkan
    Norge.
    Wetterstrand, Martin
    Kristianstad University, School of Health and Society, Avdelningen för Design och datavetenskap.
    Videomaterial på Designerns Bord – ett gripbart gränssnitt för hantering av videomaterial2001Conference paper (Refereed)
    Abstract [sv]

    Artikeln presenter ett VideoBord med några VideoKort. VideoBordet är ett mötesbord som möjliggör kollaborativ utforskning och bearbetning av videomaterial under designsessioner via ett gripbart gränssnitt för många användare. VideoKorten är papperskort med en stillbild och text som tillsammans representerar viktiga nyckelsekvenser i videomaterialet. Respektive nyckelsekvens kan spelas upp genom att en knapp, som finns monterad på varje VideoKort, trycks in av någon deltagare i design sessionen. VideoKorten kan ligga utspridda på VideoBordet tillsammans med andra fysiska objekt. Därigenom kan mötesdeltagarna blanda "länkade" fysiska representationer av videomaterial med andra fysiska artefakter under brainstormsliknande designsessioner. Därigenom hanteras den utmaning som ligger i att blanda videons lite ogripbara och kortlivade karaktär med fysiska artefakters mer bestående och påtagliga gripbarhet. Implementeringen bygger på passiva RFID-taggar (Radio Frequency Identification) som är permanent monterade på varje enskilt VideoKort. RFID-taggen är dock modifierad så att aktivering enbart sker genom att användarna, via en knapptryckning på respektive kort, explicit ger uttryck för att man önskar få den speciella videosekvensen uppspelad. Preliminära observationer under en design workshop indikerar att den direkta fysiska manipulationen av VideoKorten tillsammans med dess direkta koppling till respektive videosekvens möjliggör den mix mellan fysiska artefakter och digital video som eftersträvades.

  • 45.
    Sokoler, Tomas
    et al.
    Danmark.
    Edeholt, Håkan
    Norge.
    Wetterstrand, Martin
    Kristianstad University, School of Health and Society, Avdelningen för Design och datavetenskap.
    VideoTable: a tangible interface for collaborative exploration of video material during design sessions2002In: Extended abstracts of CHI2002, Minneapolis, USA, ACM Press, 2002Conference paper (Refereed)
  • 46. Song, Qunying
    et al.
    Xu, Jingjing
    Chen, Eric
    Kristianstad University, Research Platform for Collaboration for Health. Kristianstad University, School of Health and Society.
    Study and implementation of patient data collection and presentation for an eHealth application2013Report (Other academic)
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  • 47.
    Stenström, Embla
    Kristianstad University, Faculty of Business.
    Hear the Centaur: A study on the possibilities to use auditory stimulation whilst horse riding in order to raise somatic awareness of the rider2021Independent thesis Advanced level (degree of Master (Two Years)), 20 credits / 30 HE creditsStudent thesis
    Abstract [en]

    The purpose of this study is to explore the possibilities of using auditory stimulation in order to raise somatic awareness of horse riders while riding using Somaesthetic Appreciation Design as a method. In research of Somaesthetics and horse-human relations, a gap in Somaesthetics is being questioned, and a new dimension is suggested. Somaesthetics in the design of technology often surround the self of a user, and Somaesthetics as described by Shusterman is focused on self development, but many of our experiences are in union to other beings. The suggestion of a new dimension is called Centaur Somaesthetics, and it focuses on the relation and communication between two somas in order to understand and improve oneself. 

    One example of an experience where the self is dependent to another being is within equestrianism, where the rider is dependent on the horse. Riders, as well as their horses, use their bodies to communicate while riding, meaning that being aware of one's body as a tool for communication is crucial. When horse and rider find harmony within teamwork, the rider may experience a centaur feeling of being one with the horse. This centaur feeling relies on the rider's ability to support and direct the horse, but to do this we need to understand the horse. One of the basics in equestrianism is rhythm and tempo, where a correct rhythm and a consistent tempo in all gaits is desirable as it is a sign of good communication and a well-educated horse. By applying the Somaesthetics principle of raising somatic awareness to understand and improve oneself - this study has explored the possibilities of using audio in combination with the self-tracking application Equilab, using their technology of tracking motion data to determine rhythm and tempo. This has resulted in the concept of using rhythm-adaptive and tempo-flexible music to support the riders to be more aware of their bodies as a tool for communication. The music will present a correct rhythm of the ridden gait as well as it is being played at a consistent tempo of the horse’s natural tempi.

    While testing a design of the concept called Hear the Centaur, the conclusion of the music having great signs of a heightened somatic awareness was established. No objective data of a more consistent tempo or a more correct rhythm was found, but all riders who participated in the study articulated that they found a great support in the music. All riders found support in the area that they were currently struggling with, and all riders mentioned that the music helped them with their communication to their horse.

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    Hear the Centaur by Embla
  • 48.
    Welin, Anna
    et al.
    Kristianstad University, Faculty of Business.
    Melms, Sandra
    Kristianstad University, Faculty of Business.
    HealthLab: Konceptdriven designforskning om hanteringen av hälsodata: en studie om hur enskilda individer kan använda hälsodata i ett meningsfullare syfte för att optimera sin träning2020Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    People are increasingly using digital health platforms, which means that lots of health data is generated from users' digital activities. The purpose of this paper is to develop a design concept to manage this large amount of health data, with the help of concept-driven design research. The goal of the concept is to create an opportunity for individuals to manage and access their generated health data, in order to use it for something meaningful. 

    With the aid of a methodological guide, the concept has been developed, to create theoretically anchored qualities and to compile them into a concept in the form of a model. To get external criticism of the concept, ten users were involved, which in turn led to revision and contextualisation of HealthLab. In the result, a final concept model is presented of HealthLab. The concept will serve as a multiplatform whose purpose is to collect external health data so that users can get several aspects of their training, which in turn will contribute to a better training experience. The final result of HealthLab is intended to be a vision for the future to guide and awaken new ways of thinking among researchers and designers.

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  • 49.
    Wendin, Karin
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    A Multisensorial Challenge2014Conference paper (Other academic)
    Abstract [en]

    SP Technical Research Institute of Sweden is a multitechnical research institute with some 1300 employees. Many of the activities aim to connect academia to industry, and the work is both national and international. The institute is out of tradition strong in technical research, however, the amount of human related factors in the research is growing. As a part of this a multisensorial laboratory is developing at SP, taking the existing auditory facilities as point of departure. The human senses are of uttermost importance for safety and sustainability, including enjoyment of life and evaluation of everyday goods and services. Evaluation of products and services can be performed by measurements on the product itself, by measurements on and by humans. The goal is analytical psychophysical measurements as well as hedonic evaluations. Some examples within the areas of safety an ageing will be mentioned.

  • 50.
    Wendin, Karin
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Matens konsistens2017Conference paper (Other academic)
    Abstract [sv]

    Så många som 70% av äldre, 70+, lider av dysfagi, dvs tugg- och sväljsvårigheter. Det kan vara problem med att svälja pga muntorrhet, pga att sväljmuskulaturen och dess koordination inte fungerar som den ska eller att tuggningen inte fungerar tillfredsställande. Bakomliggande orsaker kan vara neurologisk sjukdom, medicinering, bristande tandhälsa eller ålder. Följderna av dysfagi är undernäring, eller malnutrition vilket för den enskilde kan innebära stort lidande med bl a ökad risk för sjukdom, längre vårdtider och depression.

    Föreläsningen innefattar en sammanfattning av nationella och internationella guidelines om  konsistensanpassning av mat till personer som lider av dysfagi. Hur denna mat kan produceras och vad man bör tänka på för att uppnå kvalitet i sväljbarhet, nutrition och sensoriska egenskaper. Vidare diskuteras rön inom aktuell forskning.

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    sammanfattning
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