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  • 1.
    Ahnfelt, Nils-Otto
    et al.
    Uppsala Universitet.
    Fors, Hjalmar
    Karolinska Institutet.
    Wendin, Karin
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Assessing sensory properties of the early modern medicine “Elixir amarum Hiaernei”2018Konferensbidrag (Övrigt vetenskapligt)
    Abstract [en]

    Introduction

    We are reworking the early modern medicine with focus on products, today known as Swedish Bitters or similar names, and historically as “Elixir amarum Hiaernei”. The history of the recipe dates back at least to mid-18th century. It was probably one of the Hiaerne-brothers, Ulrik Leonhard (1712-1758) or Christian Henric (1709-1794), who invented this universal medication. From a number of Linnaeus sources from later 18th century it is well known that odor, flavor and taste were used to assess pharmacological potential of medicinal herbals.

    The purpose of this study was to assess ingredients of “Elixir amarum Hiaernei” from a sensory perspective.      

    Methods

    The ingredients in “Elixir amarum Hiaernei” according to the 18th century recipes: agarikon, aloe, gentian, myrrh, rhubarb, saffron, Theriac Andromachalis, zedoary together with alcohol and sugar.

    These ingredients were assessed by a trained sensory panel using a slightly modified version of the Flavor Profile Method®. Each ingredient was evaluated with respect to odor, taste and flavor.

    Results

    All ingredients were intense in taste, flavor and odor. The ingredients could be described due to its sensory characteristics, in which they differed largely. However, they had in common that they were high in bitterness.

    Discussion

    The ingredients of this historic medication had intense tastes, flavors and odors in line with historical sources. It points for example out that the senses, especially olfaction, was of high importance for the apothecary during the 18th century. In order to find the right blend of ingredients the sensory profiles were of highest importance, both ingredients and blended medication were valuated due to this by physicians as well as patients. Sensory evaluation was also of major importance in the quality assessment of medical herbals by the early modern apothecary.

     

    Sensory profiles of the medical ingredients will be presented at the Eurosense symposium.

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  • 2.
    Ahnfelt, Nils-Otto
    et al.
    Uppsala Universitet.
    Fors, Hjalmar
    Karolinska Institutet.
    Wendin, Karin
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Historical continuity or different sensory worlds?: what we can learn about he sensory characteristics of early modern pharmaceuticals by taking them to a trained sensory panel2020Ingår i: Berichte zur Wissenschaftsgeschichte, ISSN 0170-6233, E-ISSN 1522-2365, ISSN 0170-6233, Vol. 43, nr 3, s. 412-429Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Early modern medicine was much more dependent on the senses than its contemporary counterpart. Although acomprehensive medical theory existed that assigned great value to taste and odor of medicaments, historicaldescriptions of taste and odor appears imprecise and inconsistent to modern eyes. How did historical actors move from subjective experience of taste and odor to culturally stable agreements that facilitated communication about the sensory properties of medicaments?This paper addresses this question, not by investigating texts, but by going straight to the sensory impression, which certain substances convey.The aim is not to overwrite or rectify historical descriptions but to investigate whether modern methodologies for sensory assessment can be enlisted to understand the past. We draw on history of science for framing and research questions, pharmaceutical science for knowledge of pharmaceuticals and preparations,and food and meal science for assaying proceduresand protocols. We show that sensory evaluation can yield precise descriptions that would not have been alien to early modern medicine makers. However,there are problems with translating descriptions of taste between different historical contexts. By comparing contemporary descriptions of sensations with eighteenth-century ones, the article discusses how sensory descriptions are highly dependentoncontext, and subject to historicalchange.

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  • 3. Albinsson, Berit
    et al.
    Wendin, Karin
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Åström, Annika
    Handbok i sensorisk analys2013Bok (Övrigt vetenskapligt)
    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.

  • 4.
    Albinsson, Berit
    et al.
    RISE.
    Wendin, Karin
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Åström, Annika
    SP.
    Handbook on Sensory Analysis2017Bok (Övrigt vetenskapligt)
    Abstract [en]

    The original of this handbook is the Swedish Handbok i Sensorisk Analys, which was

    an updated edition of an older sensory analysis handbook written by Birgit Lundgren

    back in 1981. The handbook was revised in 2013 by Berit Albinsson, Karin Wendin

    and Annika Åström. Both these handbooks were written at SIK – The Swedish Institute

    of Food and Bioscience, which is now part of RISE – Research Institutes of Sweden.

    The revised edition of the handbook has proved popular in both industry and in the

    teaching world. At university level, it has been used by students as a complement to

    the academic literature in sensory science programmes. There has been a growing demand

    among international students at Swedish universities for the handbook to be

    translated. In 2016, Kristianstad University entered into an agreement with the research

    body RISE to translate the handbook into English. The translation was made

    by Patrick O’Malley.

    The handbook was translated and printed with permission from the co-authors.

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  • 5.
    Argento, Daniela
    et al.
    Högskolan Kristianstad, Fakulteten för ekonomi, Forskningsmiljön Governance, Regulation, Internationalization and Performance (GRIP). Högskolan Kristianstad, Fakulteten för ekonomi, Avdelningen för ekonomi.
    Einarson, Daniel
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för datavetenskap. Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön för datavetenskap (RECS).
    Mårtensson, Lennart
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Man & Biosphere Health (MABH). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för miljö- och biovetenskap.
    Persson, Christel
    Högskolan Kristianstad, Fakulteten för lärarutbildning, Forskningsmiljön Learning in Science and Mathematics (LISMA). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för miljö- och biovetenskap.
    Wendin, Karin
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap. Danmark.
    Westergren, Albert
    Högskolan Kristianstad, Fakulteten för hälsovetenskap, Forskningsmiljön PRO-CARE, Patient Reported Outcomes - Clinical Assessment Research and Education. Högskolan Kristianstad, Forskningsplattformen för Hälsa i samverkan. Högskolan Kristianstad, Fakulteten för hälsovetenskap, Avdelningen för sjuksköterskeutbildningarna och integrerad hälsovetenskap. Lunds universitet.
    Integrating sustainability in higher education: a Swedish case2020Ingår i: International Journal of Sustainability in Higher Education, ISSN 1467-6370, Vol. 21, nr 6, s. 1131-1150Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Purpose – This paper aims to unveil how sustainability is integrated into the courses/programmes ofhigher education institutions. The research question addressed is: how do academics representing differentdisciplines cooperate and engage in the work of integrating sustainability into their teaching programmes.Design/methodology/approach – This paper draws upon the notions of practise variation andinstitutional work from institutional theory and empirically focusses on the case of Kristianstad University(Sweden). This case is based on an autoethnographic approach and illustrates the experiences shared by sixcolleagues, representing different disciplines, engaged in implementing sustainability in their courses/programmes.Findings – The findings highlight how academics representing different disciplines, with specific traditionsand characteristics, face the sustainability challenge. Despite being bound by similar sustainable developmentgoals, differences across disciplines need to be acknowledged and used as an asset if trans-disciplinarity is theultimate goal.Research limitations/implications – Although the intrinsic motivation of individuals to work withsustainability might be a strong driver, the implementation of sustainability within courses/programmes andacross disciplines requires joint efforts and collective institutional work.Practical implications – By highlighting how academics engage in the work of integratingsustainability, this study emphasizes that managers of higher education institutions need to account for thetime and additional resources needed to ensure that academics effectively cope with sustainability. Intrinsicmotivation may not last if organizational structures and leadership are not supportive on a practical level andin the long run.

  • 6.
    Berg, Johan
    et al.
    RISE.
    Wendin, Karin
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Jönsson, K. Ingemar
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Man & Biosphere Health (MABH). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för miljö- och biovetenskap.
    Äta insekter: finns det några hälsorisker?2019Ingår i: Nutritionsfakta, Vol. decemberArtikel i tidskrift (Övrig (populärvetenskap, debatt, mm))
    Abstract [sv]

    En tidigare publicerad artikel i Nutritionsfakta har visat på hälso- och hållbarhetsfördelar med att äta insekter. Finns det då några hälsorisker med att äta insekter? När det gäller kemiska risker är dessa små, förutsatt att producenten har kontroll på fodrets tungmetallinnehåll. Bakterier och andra mikroorganismer behöver kontrolleras noga, men inga tydliga risker finns här heller. Personer med skaldjursallergier bör dock vara försiktiga med insekter. Generellt motsvarar riskerna de som gäller för andra animaliska livsmedel, och samma typ av kontrollprogram bör finnas. Dock behövs mer forskning inom området. Kött från nöt, svin och fjäderfä har studerats under lång tid; det är dags att låta forskningen kring insekter som mat börja ta igen det försprånget.

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  • 7.
    Berg, Johan
    et al.
    RISE.
    Wendin, Karin
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap. Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Langton, Maud
    Sveriges Lantbruksuniversitet.
    Josell, Åsa
    Atria Scandinavia AB.
    Davidsson, Fredrik
    Geoloc AB.
    State Of The Art report: insects as food and feed2017Ingår i: Annals of Experimental Biology, ISSN 2348-1935, Vol. 5, nr 2, s. 1-9Artikel i tidskrift (Övrigt vetenskapligt)
    Abstract [en]

    FAO has considered insects as food since 2003 [1] and is promoting consumption of insects (entomophagy) in the Western world because of the possibilities for sustainable production it offers. Insects as food are considered to leave smaller ecological footprints than conventional livestock (beef, pigs, and poultry) regarding feed, land and water needs, as well as greenhouse gas and ammonia emissions [2-7]. As an example regarding water, taken from a recent TV documentary, if a family of four people got their protein need from insects one day a week instead of from conventional livestock, over a year they would save the planet about a million Liters of water [8]. This is in agreement with figures above.

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  • 8.
    Bergman, Penny
    et al.
    RISE - Research Institutes of Sweden.
    Glebe, Dag
    RISE - Research Institutes of Sweden.
    Wendin, Karin
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap. Danmark.
    Age-related decline in senses and cognition: A Review2021Ingår i: Senses and Sciences, ISSN 2284-2489, Vol. 8, nr 2, s. 1264-1292Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Background: Age-related decline in the senses is well-known, with a decline in the sensitivity of all senses having been observed. Decline in the senses can be connected to different neurological disorders and cognitive function and may even be a possible predictor of death. 

    Aim: The aim of this narrative review was to find and explore recent literature on the covariation between age-related decline in the different senses and co-existing effects on cognitive ability and quality of life. 

    Results and Discussion: Six themes could be identified, these were: “Decline due to normal ageing?”, “Technical aids and solutions”, “Wellbeing”, “Memory training”, “Verbal exercises” and “Sensory training”. Large differences between the different senses were obtained. However, the senses showed similar patterns in the different themes. 

    Conclusion: It could be concluded that there are many similarities concerning the connections between the decline in individual senses and cognition and memory. Measurements of wellbeing and quality of life are common in the evaluation of the senses, and all types of decline have an impact on activities in daily life.  

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  • 9.
    Biörklund Helgesson, Maria
    et al.
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap. Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Gerberich, Johanna
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap. Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Höijer, Karin
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Nyberg, Maria
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap. Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Olsson, Viktoria
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Rothenberg, Elisabet
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet.
    Wendin, Karin
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Verksamhetsberättelse Mat- och Måltidsvetenskap 20182019Rapport (Övrig (populärvetenskap, debatt, mm))
    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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  • 10.
    Biörklund Helgesson, Maria
    et al.
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap. Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Höijer, Karin
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Olsson, Viktoria
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet.
    Wendin, Karin
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Verksamhetsberättelse Mat- och Måltidsvetenskap 20192020Rapport (Övrig (populärvetenskap, debatt, mm))
    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.

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  • 11.
    Blücher, Anna
    et al.
    Linnéuniversitetet.
    Borgenstierna, Catharina
    Camanio Care AB.
    Lindborg, Ann-Louise
    Mälardalens Högskola.
    Lindén, Maria
    Mälardalens Högskola.
    Nyberg, Maria
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap. Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Olsson, Viktoria
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Wendin, Karin
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Westergren, Albert
    Högskolan Kristianstad, Fakulteten för hälsovetenskap, Forskningsmiljön PRO-CARE, Patient Reported Outcomes - Clinical Assessment Research and Education. Högskolan Kristianstad, Forskningsplattformen för Hälsa i samverkan. Högskolan Kristianstad, Fakulteten för hälsovetenskap, Avdelningen för sjuksköterskeutbildningarna och integrerad hälsovetenskap.
    Mat och måltidsteknik för ett hälsosamt och oberoende åldrande2018Bok (Övrigt vetenskapligt)
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  • 12.
    Bolos, Laura Andreea
    et al.
    Swedish University of Agricultural Sciences.
    Lagerkvist, Carl-Johan
    Swedish University of Agricultural Sciences.
    Normann, Anne
    RISE-Research Institutes of Sweden.
    Wendin, Karin
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    In the eye of the beholder: expected and actual liking for apples with visual imperfections2021Ingår i: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 87, artikel-id 104065Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Food appearance is an important determinant for expected and actual liking, but some food is not even availablefor purchase due to visual imperfections. In two studies conducted with 130 participants in Sweden, we measuredconsumers’ expected and actual liking for different apples with three types of visual imperfection (color,shape and damage). We investigated the effects of apples’ visual characteristics on expected liking and whetheror not this relationship is mediated by emotions and attitudes. Secondly, we investigated how actual likingdiffered between the groups of apples, and how it differed from expected liking. Results indicated that attitudesare the strongest mediator between visual characteristics of apples and expected liking. Moreover, participantsindicated higher expected liking for color and shape imperfections relative to damaged apples. Results from thesecond study indicated a significant difference between expected and actual liking, and less variability in actualliking between the apple groups relative to the variability in expected liking.It can be concluded that the visual characteristics of apples influence both expected and actual liking, thepractical implication for retailers being a need to carefully distinguish between the different types of visual suboptimalityand to keep the products that have a higher chance to be chosen (sub-optimal in shape and colour).Thus, these results generate a clearer understanding of visual sub-optimality, and can be incorporated in strategiesfor reducing food waste in stores.

  • 13.
    Boork, Magdalena
    et al.
    RISE.
    Enger, Johanna
    Lunds Universitet.
    Hiller, Carolina
    RISE.
    Wendin, Karin
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Bright Communication: Belysningskommunikation med fokus på perception och energi2019Rapport (Övrigt vetenskapligt)
    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.

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  • 14.
    Boork, Magdalena
    et al.
    RISE.
    Enger, Johanna
    LTH/LU.
    Hiller, Carolina
    RISE.
    Wendin, Karin
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    User-centric measuers of perceived light quality: development of tools to promote energy efficient lighting2018Ingår i: BEHAVE 2018: 5th European Conference on Behaviour and Energy Efficiency, / [ed] Hackenfort M, Carabias-Hütter V, Hartmann C, Janser M, Schwarz N and Stücheli-Herlach P, 2018, s. 59-60Konferensbidrag (Övrigt vetenskapligt)
    Abstract [en]

    The aim of the research presented is to support the implementation of light environments that cater both energy efficiency and well-being by providing tools that support communication about perceived lighting quality between professionals in lighting design and procurement.

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  • 15.
    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
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    New light on indoorenvironments: development of sensory methods for lightning2015Konferensbidrag (Övrigt vetenskapligt)
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  • 16.
    Boork, Magdalena
    et al.
    RISE.
    Nordén, Johan
    RISE.
    Nilsson Tengelin, Malin
    RISE.
    Wendin, Karin
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap. Danmark.
    Sensory evaluation of lighting: a methodological pilot2020Ingår i: LEUKOS The Journal of the Illuminating Engineering Society of North America, ISSN 1550-2724, E-ISSN 1550-2716, s. 1-17, artikel-id 1813037Artikel i tidskrift (Refereegranskat)
    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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  • 17.
    Boork, Magdalena
    et al.
    RISE Research Institutes of Sweden.
    Wendin, Karin
    RISE Research Institutes of Sweden.
    Nordén, Johan
    RISE Research Institutes of Sweden.
    Nilsson Tengelin, Maria
    Innemiljö i nytt ljus: metoder för objektiv bedömning av belysning2017Rapport (Övrigt vetenskapligt)
    Abstract [sv]

    Nuvarande belysningsstandarder baseras enbart på tekniska krav, såsom ljusstyrka, jämnhet och luminans. Att även inkludera upplevelsebaserade krav skulle troligen främja bättre ljuskomfort, men även mer energieffektiva ljusmiljöer och produkter. Kunskapen om hur upplevda belysningsparametrar kan beskrivas är dock begränsad. Detta hämmar fastighetsägare och brukare att precisera önskvärda ljusmiljöer, liksom belysningstillverkare att utveckla produkter för nya marknader och tillämpningar. Syftet med detta forskningsprojekt var att utveckla och tillämpa sensoriska metoder på belysning. Till skillnad från tidigare metoder möjliggör sensoriska metoder objektiva bedömningar av upplevda belysningsparametrar.En analytisk panel bestående av åtta personer som uppfyller särskilda urvalskriterier rekryterades och tränades att bedöma belysningsprodukter i ett multisensoriskt laboratorium på SP Sveriges Tekniska Forskningsinstitut i Borås. Metodutvecklingen fokuserade särskilt på en effektiv träningsprocedur, hantering av ögats adaption, samt bedömning av färg och skuggningar. Förutom laboratorie-försök undersöktes möjligheten att genomföra analytiska bedömningar i en verklig kontext med samma försöksuppställning och panel.Resultaten visar att det är möjligt att använda sensorisk metodik för att genomföra objektiva belysningsbedömningar av armaturer; paneldeltagarna kunde skilja mellan attribut och prover. Signifikanta skillnader identifierades mellan de olika armaturerna, både i form av sensoriska och fysikaliska egenskaper såsom läsbarhet och bländning. Fysikaliska och sensoriska parametrar samvarierar dock inte alltid, vilket visar att fysikaliska och sensoriska mätningar ger kompletterande information om belysningskvalitet. Vidare visade bedömningsförsök i en verklig kontext att samma resultat uppnåddes som i laboratoriet, men med lägre signifikans, vilket verifierar metodens tillämpbarhet på belysning.Den genererade kunskapen väntas på sikt bidra till utveckling av verktyg som stödjer kommunikationen mellan olika professioner inom ljusdesign och planering och på så vis främja mer önskvärda och energieffektiva ljusmiljöer.

  • 18.
    Borodacz, Lucie
    et al.
    Agrosup Dijon.
    Chambard, Emeline
    Agrosup Dijon.
    Fingerfoods, rediscover the pleasure of eating: Simple recipes for meals and snacks2021Övrigt (Övrig (populärvetenskap, debatt, mm))
    Abstract [en]

    Are you ready to eat with your fingers? While norms and table manners require the use of cutlery for eating, a part of the consumer population is excluded from this system. With the ageing of the population, the older generation is becoming an increasingly important part of the world's population. It is time to feed them properly. While people over 65 years old are mostly able to use cutlery, not all of them are. Indeed, some people have physical difficulties in handling knives, forks, spoons, and glasses. These problems are mainly motor related and result from a lack of muscle control. The look of others can be difficult for those who do not follow the norm and are forced to eat without cutlery. This leads to social withdrawal and discomfort for many of the people concerned. Fortunately, mentalities can change and it is the role of food professionals to participate in this change. Eating with the fingers can be accepted if the food is easy to handle and not messy. These are the challenges and the ambition of this project. It is not up to the people to adapt but to the food, by being adequate in terms of handling but also in terms of nutritional intake, which must be rich in proteins for this population.

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  • 19.
    Borodacz, Lucie
    et al.
    AgroSup Dijon.
    Chambard, Emeline
    AgroSup Dijon.
    Les fingerfoods, retrouver le plaisir de manger: Des recettes simples pour les repas et pour les encas2021Övrigt (Övrig (populärvetenskap, debatt, mm))
    Abstract [fr]

    Êtes-vous prêts à manger avec les mains ? Alors que les normes et les manières à table imposent l’utilisation des couverts pour manger, une partie des consommateurs est exclue de ce système. Avec le vieillissement de la population, les personnes âgées occupent une part de plus en plus importante dans le monde. Il est temps de les nourrir de façon adaptée. Si la génération des plus de 65 ans arrive majoritairement à utiliser des couverts, ce n’est pas le cas de toutes les personnes appartenant à cette catégorie. En effet, certains font face à des difficultés physiques les empêchant de manipuler couteaux, fourchettes, cuillères, et verres. Ces problèmes sont principalement moteurs et correspondent à un manque de contrôle de ses muscles. Le regard des autres peut être lourd pour ceux qui ne suivent pas la norme et sont obligés de manger sans couverts. Cela entraîne un retrait social et un mal-être pour une grande partie des personnes concernées. Heureusement, les mentalités peuvent évoluer et il est du rôle des professionnels de l’alimentation de participer à ce changement. Manger avec les mains peut être accepté si la nourriture est facile à prendre en main et non salissante. C’est ici que reposent les enjeux et l’ambition de ce projet. Ce n’est pas aux personnes de s’adapter mais aux aliments, en étant adéquat au niveau de la prise en main mais aussi au niveau de l’apport nutritionnel qui doit être riche en protéines pour cette population.

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  • 20.
    Bozorgi, Catherina
    et al.
    Danmark.
    Holleufer, Celina
    Danmark.
    Wendin, Karin
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap. Danmark.
    Impact of sour and carbonated foods and drinks on subsequent intake2021Ingår i: 6th international conference on food oral processing: Physics, physiology andpsychology of eating / [ed] CSIC, Valencia, 2021, s. 100-100Konferensbidrag (Övrigt vetenskapligt)
    Abstract [en]

    The oral processing of food is important for eating and digestion in order to gain energy and nutrients. Due to disease, accident, or aging individuals may experience difficulties in this process. These difficulties often lead to dysphagia which is strongly associated with malnutrition.  Thus, it is of importance to find solutions and strategies that can facilitate intake of food. 

    It is well known that sour and/or carbonated foods and drinks increase saliva secretion and trigger the swallowing reflex. However, knowledge of how subsequent food intake is impacted is low. The aim of this study is to clarify whether sour and/or carbonated foods and drinks have a subsequent impact on swallowing function. 

    Twelve healthy participants evaluated eleven different foods and drinks due to their ability to increase saliva production and make swallowing of a subsequent food easier. 

    As expected, results showed that sourness and carbonation had a positive impact on saliva secretion and swallowing. No correlation was found between pH / sourness and ease of swallowing these foods. It could be concluded that some sour foods, in this study exemplified by cherry tomatoes, natural yoghurt, and in particular citrus juice made it easier to swallow a neutral cracker after ingestion of these sour products. The results may be used to increase food intake among dysphagia patients.

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  • 21.
    Bozorgi, Catherina
    et al.
    Danmark.
    Holleufer, Celina
    Danmark.
    Wendin, Karin
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Saliva secretion and swallowing: impact of different types of food and drink on subsequent intake2020Ingår i: Nutrients, E-ISSN 2072-6643, Vol. 12, nr 1, s. 1-9Artikel i tidskrift (Refereegranskat)
    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.

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  • 22.
    Bredie, Wender L. P.
    et al.
    University of Copenhagen.
    Tan, Hui Shan Grace
    University of Copenhagen.
    Wendin, Karin
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Praktisk-estetiska ämnen. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    A comparative study on facially expressed emotions in response to basic tastes2014Ingår i: Chemosensory Perception, ISSN 1936-5802, Vol. 7, nr 1, s. 1-9Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Facially expressed emotions play a role in communication between individuals. They form another means of expressing oneself besides verbal expressions or self-reporting of feelings and perceptions on psychometric scales and are implicit in nature. This study aimed to evaluate the extent and specificity of evoking facial expressed emotions by basic tastes and to evaluate if facially expressed emotions provide additional information to explicit measures. The emotions were characterised upon tasting the five basic tastes in aqueous solutions at three different concentrations levels. The sensory and emotional responses reported were obtained from a 21-membered taste panel. Facial reactions and facially expressed emotions depended on the taste quality and taste intensity. However, the facially expressed emotions were generally weak even for the relatively strong taste intensities. Bitter (caffeine), sour (citric acid) and salty (sodium chloride) lead to clear disgust and surprise responses, whereas, sweet (sucrose) and umami (glutamic acid monosodium salt) taste gave weakly noticeable facially expressed emotions. Although correlations between the expressed emotions and hedonic responses were observed, the affective experience had a limited predictive ability for the facially expressed emotion at the individual level. In conclusion, psychometric rating of the hedonic response is easier to assess than facially expressed emotions although it may not completely represent the dimensions of the emotional experience.

  • 23.
    Brunosson, Albina
    et al.
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Praktisk-estetiska ämnen. Högskolan Kristianstad, Plattformen för forskning om verksamhetsförlagd utbildning och professionslärande.
    Bryntorp, Anna
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Praktisk-estetiska ämnen.
    Nyberg, Maria
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Praktisk-estetiska ämnen.
    Olsson, Viktoria
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Praktisk-estetiska ämnen.
    Sepp, Hanna
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Praktisk-estetiska ämnen.
    Wendin, Karin
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Praktisk-estetiska ämnen.
    Aspects of cooking in food and meal science2013Ingår i: 8th International Conference on Culinary Arts and Sciences: global, national and local perspectives / [ed] Rodrigues, S., Marques, H.A., Franchini, D. & Dias, D., 2013, s. 206-210Konferensbidrag (Refereegranskat)
    Abstract [en]

    Education and research within the interdisciplinary subject food and meal science can be mediated through science, craft and creativity and cooking is a central activity. This paper aims at elucidating some aspects of cooking through the perspectives “Culture and Communication” “Food Science” and “Nutrition and Health”. This was done through a survey among students and teachers. The results stress the importance of an interdisciplinary approach to understand the different aspects of cooking and the prominent view on cooking as a cultural and communicative activity.

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  • 24.
    Eckardt, Johanna
    et al.
    SIK – The Swedish Institute for Food and Biotechnology, Göteborg.
    Wendin, Karin
    SIK – The Swedish Institute for Food and Biotechnology, Göteborg.
    Holmer, Anna
    SIK – The Swedish Institute for Food and Biotechnology, Göteborg.
    Åström, Annika
    SIK – The Swedish Institute for Food and Biotechnology, Göteborg.
    Comparison of the consumers’ expected and actual perception of food investigated by Napping: a case study with Béarnaise sauce2013Rapport (Övrigt vetenskapligt)
    Abstract [en]

    In the present work we investigate the consumers’ expected perception of food, using packages of béarnaise sauce, with the preference of the actual product. Further we compare the results of the consumer panel with the outcome of an analytical sensory panel. The ambition was also to use innovative techniques to get additional insights of the consumers’ perception of food. Global Napping was performed with a consumer panel on the expected preference and partial Napping was conducted for evaluating the perception of the actual products. Results were complemented with preference tests and rankings, as well as the connection of the product to a package. An analytical sensory panel performed partial Napping of the products. In addition new and simple method of Napping data evaluation is presented. The results showed a mismatch between the perception of the package and the actual product. Different groups, here named as "emotional" and "rational", perceived products in diverse ways. The consumer panel was a highly inhomogeneous group of individuals, whereby the sensory analytical panel had high agreement. Consumers, who used to buy a certain product could not necessarily distinguish this product, neither did they rate this product as their first choice.

  • 25.
    Einarson, Daniel
    et al.
    Högskolan Kristianstad, Sektionen för hälsa och samhälle, Avdelningen för Design och datavetenskap.
    Wendin, Karin
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Praktisk-estetiska ämnen. Sveriges Tekniska Forskningsinstitut SP.
    Saplacan, Diana
    Högskolan Kristianstad, Sektionen för hälsa och samhälle, Avdelningen för Design och datavetenskap.
    Learning structures of CDIO based projects in contexts of Demola2015Konferensbidrag (Refereegranskat)
    Abstract [en]

    Academia plays a main role in knowledge discovery and dissemination of knowledge. Amongst the fundamental reasons behind university education lies preparing students to use and contribute with that knowledge within contexts of industry, as well as society in large. We here see three types of actors, i.e., universities, students, and industry, which by several reasons all are gained by close cooperation already in university education. Quite often though we see a gap between education and possible student recruitment. Here, the value of being employable increases through work based projects supported by education. Even though we can see willingness according such kind of cooperation from both academia and industry, experiences show that there are barriers towards actually implementing this. That may in turn depend on common lack of knowledge on how to establish university-industry connections, and how to negotiate on student involvement, ownership of work, etc. Conclusions therefore show a need for an established organization that mediates between academia and industry, and that have well developed structures for project workflow, project result ownership, etc. Demola may here have that role as an award winning platform for industry driven projects with focus on students. Demola provides a win-win-win relationship between university, students, and industry, and has clear structures for cooperation between those. Experiences have shown that Demola is promising as a mediator, as well as a provider of multi-disciplinary industry close projects, where those may be plugged into educational programs in suitable ways. This contribution will provide an overview of Demola as a platform for industry close student projects. Demola may furthermore be used as a platform for research projects. Experiences will here be covered as a concrete example on a Demola student project. Moreover, learning outcomes in contexts of CDIO Syllabus, evaluations, and corresponding CDIO-standards, will be presented.

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  • 26. Ekberg, O.
    et al.
    Bulow, M.
    Ekman, S.
    Hall, G.
    Stading, M.
    Wendin, Karin
    SIK Swedish Inst. Food & Biotechnol, Gothenburg, Sweden.
    Effect of Barium Sulfate Contrast Medium on Rheology and Sensory Texture Attributes in a Model Food2009Ingår i: Acta Radiologica, ISSN 0284-1851, E-ISSN 1600-0455, Vol. 50, nr 2, s. 131-138Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Background: The swallowing process can be visualized using videoradiography, by mixing food with contrast medium, e.g., barium sulfate (BaSO4), making it radiopaque. The sensory properties of foods may be affected by adding this medium. Purpose: To evaluate if and to what extent sensory and rheological characteristics of mango puree were altered by adding barium sulfate to the food. Material and Methods: This study evaluated four food samples based on mango puree, with no or added barium sulfate contrast medium (0%, 12.5%, 25.0%, and 37.5%), by a radiographic method, and measured sensory texture properties and rheological characteristics. The sensory evaluation was performed by an external trained panel using quantitative descriptive analysis. The ease of swallowing the foods was also evaluated. Results: The sensory texture properties of mango puree were significantly affected by the added barium in all evaluated attributes, as was the perception of particles. Moreover, ease of swallowing was significantly higher in the sample without added contrast medium. All samples decreased in extensional viscosity with increasing extension rate, i.e., all samples were tension thinning. Shear viscosity was not as dependent on the concentration of BaSO4 as extensional viscosity. Conclusion: Addition of barium sulfate to a model food of mango puree has a major impact on perceived sensory texture attributes as well as on rheological parameters.

  • 27. Ekberg, Olle
    et al.
    Stading, Mats
    Johansson, Daniel
    Bulow, Margareta
    Ekman, Susanne
    Wendin, Karin
    SIK Swedish Inst. Food & Biotechnol, Gothenburg, Sweden.
    Flow properties of oral contrast medium formulations depend on the temperature2010Ingår i: Acta Radiologica, ISSN 0284-1851, E-ISSN 1600-0455, Vol. 51, nr 4, s. 363-367Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Purpose: To study the rheological exploration (variation of viscosity with temperature) of thickened food used for radiologic swallowing examinations in patients with oral and pharyngeal dysfunction, in particular in mixtures of barium sulfate suspensions and in iodine solutions. Material and Methods: Deep-frozen mango puree was thawed at room temperature. It was then mixed with barium sulfate contrast medium to a density of 25% w/w. Resorce (R) Thicken Up was mixed at room temperature at two concentrations: 4.3% w/w (4.5 g thickener + 100 g distilled water) and 6.0% w/w (4.5 g thickener + 70 g distilled water). The thickener consisted of modified corn starch. Resorce (R) Thicken Up was also mixed at room temperature with two concentrations of an iodine contrast material, iohexol (Omnipaque (R), 350 mg I/ml). The two concentrations were: 4.3% w/w (4.5 g thickener + 100 g iohexol) and 6% w/w (6 g thickener + 100 g iohexol). Measurements were carried out from 20 degrees C to 37 degrees C using a Stresstech HR rheometer. The rheometer was equipped with a concentric cylinder measuring system (inner cylinder 15 mm). Results: The samples containing thickener in water as well as in iohexol showed a dependence on thickener concentration and temperature. The mango puree with barium sulfate displayed very small temperature dependence. The thickener solutions in iohexol had significantly higher viscosity compared with the other thickener solutions and the mango puree. The relative decrease shows that mango puree, the 6% thickener solution in water, and solutions with iohexol exhibited similar relative viscosity change at different temperatures. Conclusion: Our conclusion is therefore that it is important always to make the solution with high precision. It is also of importance to observe how long the patient keeps the bolus in the mouth. This might vary and actually it may not be possible to influence this factor. When different types of thickeners are compared, it is important to take into account the temperature at which the thickener is observed.

  • 28.
    Elhassan, Mohammed
    et al.
    Swedish University of Agricultural Sciences.
    Wendin, Karin
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap. University of Copenhagen.
    Olsson, Viktoria
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Langton, Maud
    Swedish University of Agricultural Sciences.
    Quality aspects of insects as food: nutritional, sensory, and related concepts2019Ingår i: Foods, E-ISSN 2304-8158, Vol. 8, nr 3Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    n the search for another appealing source of future food to cover the increasing need for nutrients of a growing global population, this study reviewed the potential of insects as human food. Most previous reviews have dealt with insects as a group, making it difficult to evaluate each individual insect species as food because of the generalized data. This study assessed some common edible insects, but concentrated on mealworms. Insects, especially mealworms, have a similar or higher nutritional value than many conventional food sources. For example, the protein content of mealworm larvae is reported to be almost 50% of dry weight, while the fat content is about 30% of larval dry weight. Mealworms can be cooked by different methods, such as hot air drying, oven broiling, roasting, pan frying, deep frying, boiling, steaming, and microwaving. Oven broiling in particular gives a desirable aroma of steamed corn for consumers. Changes in the flavor, taste, and texture of mealworm products during storage have not been studied, but must be determined before mealworms 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 feasibility of using mealworms on a commercial scale.

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  • 29.
    Elhassan, Mohammed
    et al.
    Swedish University of Agricultural Sciences.
    Wendin, Karin
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Olsson, Viktoria
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, 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 flavor2019Ingår i: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. 8, nr 95, s. 1-14Artikel i tidskrift (Refereegranskat)
    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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  • 30.
    Gerberich, Johanna
    et al.
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Olsson, Viktoria
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Humaniora.
    Müller- Hansen, Bitte
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Håkansson, Andreas
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Höijer, Karin
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Wendin, Karin
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Promoting creativity in Food and Meal Science educations at Kristianstad University2016Konferensbidrag (Övrigt vetenskapligt)
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  • 31.
    Gerberich, Johanna
    et al.
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap. Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Wendin, Karin
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Olsson, Viktoria
    Högskolan Kristianstad, Fakulteten för naturvetenskap. Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Nyberg, Maria
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap. Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Birch, Karina
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Forsberg, Sarah
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap. Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Jönsson, K. Ingemar
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Man & Biosphere Health (MABH). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för miljö- och biovetenskap.
    Cedergaardh, Fanny
    Tetra Pak.
    Davidsson, Fredrik
    Geoloc.
    Langton, Maud
    SLU.
    Berg, Johan
    RISE.
    Stuffe, Sofia
    Atria Scandinavia.
    Josell, Åsa
    Atria Scandinavia.
    Andersson, Peter
    Solina Group.
    Rask, Susanne
    Solina Group.
    Insekter som en kulinarisk delikatess: enkla recept för frukost, fika och fest – för dig som vågar prova på mat med insekter2020Rapport (Övrig (populärvetenskap, debatt, mm))
    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.

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  • 32.
    Giacalone, Davide
    et al.
    University of Copenhagen.
    Wendin, Karin
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Bom Fröst, Michael
    University of Copenhagen.
    Bredie, Wender
    University of Copenhagen.
    Kremer, Stephanie
    WUR.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Otto, Marie
    University of Copenhagen.
    Skjoldborg, Signe
    University of Copenhagen.
    Lindberg, Ulla
    SP.
    Risvik, Einar
    Nofima.
    Health and quality of life in an aging population: food and beyond2014Konferensbidrag (Övrigt vetenskapligt)
    Abstract [en]

    In Europe, as in much of the Western world, the number of citizens aged 65 and over has grown at an unprecedented rate and is expected to account for over 30% of the total population by 2060. Coupled with a steady increase in life expectancy, this massive demographic change calls for a major effort to ensure quality of life in our older population. A thorough understanding of the elderly as food consumers, their nutritional needs, and their food perception and preferences is increasingly recognized as key areas for future research.

    Food perception change at a later age as a result of the psychophysiological changes that occur with aging, such as decreased appetite and chemosensory acuity. The latter generally decrease food intake and the pleasure that the elderly derive from their meals, making the identification of possible compensation strategies (e.g., flavor enhancement, textural changes, etc.) essential to food producers interested in developing products for this increasingly important segment. Promoting food satisfaction among the elderly is also paramount to ensuring adequate nutritional intake. This aspect has major public health implications, such as preventing malnutrition and sarcopenia, which are leading causes of decreased independence and lower quality of life. Additionally, the importance of social and psychological factors is increasingly recognized. Many conditions related to aging (e.g., tiredness, loneliness) may prevent elderly people from preparing and enjoying meals, calling for alternative vehicles – such as tailor-made distribution channels, social food preparation and eating situations – for promoting healthy eating.

    In this workshop, a range of international speakers with relevant professional experience will present their latest work. More generally, it is our intention with this workshop to raise awareness of how sensory and consumer research can contribute to promote well-being among the elderly, and ultimately to expand the number of healthy life years as we age.

     

  • 33.
    Giacalone, Davide
    et al.
    Danmark.
    Wendin, Karin
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Praktisk-estetiska ämnen. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Kremer, Stefanie
    Nederländerna.
    Bom Frøst, Michael
    Danmark.
    Bredie, Wender L. P.
    Danmark.
    Olsson, Viktoria
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Praktisk-estetiska ämnen. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Otto, Marie H.
    Danmark.
    Skjoldborg, Signe
    Danmark.
    Lindberg, Ulla
    SP Technical Research Institute of Sweden.
    Risvik, Einar
    Norge.
    Health and quality of life in an aging population – food and beyond2016Ingår i: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 47, nr Part B, s. 166-170Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    In Europe the percentage of citizens aged 65 and over is increasing at an unprecedented rate, and is expected to account for over 30% of the population by 2050. Coupled with an increase in life expectancy, this massive demographic change calls for a major effort to ensure quality of life in our older population. A thorough understanding of the elderly as food consumers, their nutritional needs, their food perception and preferences are increasingly needed. The role of food in healthy aging was a prominent theme at the 6th European Conference on Sensory and Consumer Research, which had quality of life across the life span as a focal point. This short paper is based on a workshop held at the EuroSense meeting, focusing on research from sensory and consumer scientists. The workshop featured contributions focusing on food-related perception, needs and behavior of the elderly, and aimed at demonstrating the relevance of sensory and consumer scientists in promoting food-related well-being in an aging population. The workshop contributions are here reviewed and summarized three main themes: nutritional needs, food perception and aging, and behavioral drivers of food consumption.

  • 34. Hall, Gunnar
    et al.
    Wendin, Karin
    SIK, The Swedish Institute for Food and Biotechnology AB.
    Sensory design of foods for the elderly2008Ingår i: Annals of Nutrition and Metabolism, ISSN 0250-6807, E-ISSN 1421-9697, Vol. 52, s. 25-28Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Background/Aims: Elderly persons with dysphagia need food that requires little or no chewing, that is easy to swallow and has attractive sensory characteristics. The aim was to investigate how ingredients varied according to experimental designs influence the perceived sensory, chewing and swallowing characteristics of two types of texture-modified model foods. Methods: Meat- and carrot-based, texture-modified model foods were produced. The following parameters were varied: particle size, fat content, starch and egg composition. The samples were studied using sensory analyses, focus group discussions and consumer studies. Results: The design parameters mainly had an impact on sensory texture attributes. The experts in the focus groups selected three products of each type which were regarded as being optimal for older persons. All the products contained a high proportion of egg yolk and a low amount of starch. Older consumers considered all the selected products to be easy to chew and swallow. The differences between older persons in nursing homes compared to those living in their own homes could be linked to health. Conclusions: Optimization of factors influencing food quality through the use of experimental designs in combination with sensory and consumer studies is required in order to meet the needs and demands of older people.

  • 35.
    Hartvig, Ditte
    et al.
    University of Copenhagen.
    Hausner, Helene
    University of Copenhagen.
    Wendin, Karin
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Praktisk-estetiska ämnen. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Bredie, Wender L. P.
    University of Copenhagen.
    Quinine sensitivity influences the acceptance of sea-buckthorn and grapefruit juices in 9- to 11-year-old children2014Ingår i: Appetite, ISSN 0195-6663, E-ISSN 1095-8304, Vol. 74, nr 1, s. 70-78Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The acceptance of novel foods by children is related to a number of factors, and differences in taste sensitivity may form some specific challenges. High sensitivity might be a barrier to the acceptance of sour/bitter products by children. This study investigated the effect of sensitivity to bitter, sour, sweet, and salty tastes on the acceptance of Nordic juices in 9- to 11-year-old children. A total of 328 children were subjected to two taste sensitivity tests for quinine, citric acid, sucrose, and NaCl. Their acceptance of six juices (carrot, rosehip, sea-buckthorn, lingonberry, grapefruit, and aronia) was measured. Bitter sensitivity was found to be significantly correlated to the intake of the sweet sea-buckthorn and lingonberry juices; the most bitter-sensitive children exhibited the highest intake of these juices. The opposite relationship was found for bitter sensitivity and the intake of the bitter grapefruit juice. Sour, sweet, and salt sensitivities did not affect the intake of any of the juices. Liking scores were not affected by sensitivity. In conclusion, bitter sensitivity appears to influence food intake in children to a greater extent than sour, sweet, or salt sensitivity. Bitter-sensitive children exhibited a reduced intake of grapefruit juice and a higher intake of sucrose-sweetened juices. Thus, bitter sensitivity might be a challenge in the acceptance of certain bitter foods.

  • 36.
    Hartvig, Ditte L.
    et al.
    Danmark.
    Hausner, Helene
    Danmark.
    Wendin, Karin
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Praktisk-estetiska ämnen. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Ritz, Christian
    Danmark.
    Bredie, Wender L. P.
    Danmark.
    Initial liking influences the development of acceptance learning across repeated exposure to fruit juices in 9–11 year-old children2015Ingår i: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 39, s. 228-235Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    In several studies, it has been found that repeated exposure to a novel food increases children’s acceptance of the exposure food. The present study, investigated how repeated exposure influences the acceptance of two Nordic berry juices, and whether the development depends on initial liking of the product, in 9–11 year-old children. The study had 317 participants. Two groups of children were exposed to either sea-buckthorn (n = 92) or aronia (n = 105) juice eight times, and performed two follow-up sessions 3 and 6 months after the 8th exposure. A third group (n = 120) served as controls. During pre and post-test sessions all participating children evaluated acceptance of both juices.

    Intake of sea-buckthorn juice increased significantly over the eight exposures (55.1 ± 7.3 till 108.8 ± 12.3) and remained high after 6 months (131.1 ± 13.2). Intake of aronia juice was only increased at follow-up sessions. Liking did not develop significantly for any of the juices across exposures. When children were grouped by their initial liking increased intake across exposures was observed regardless of initial liking of sea-buckthorn. Liking developed similarly for both juices. A significant increase was found for the ‘initial dislikers’ only. This study demonstrates how exposure effects are influenced by initial liking; it appears that changes in familiarity explain the changes seen for sea-buckthorn among ‘dislikers’. ‘Initial dislikers’ had the most benefit from repeated exposures, but did not reach ‘initial likers’ across eight exposures; more exposures in the group of ‘initial dislikers’ had possibly led to even higher liking and intake. The increased intake observed for ‘neutral likers’ and ‘initial likers’ of sea-buckthorn was not explained by increased familiarity or increased liking.

  • 37. Hausner, Helene
    et al.
    Hartvig, Ditte L.
    Reinbach, Helene C.
    Wendin, Karin
    Department of Food Science, Faculty of Life Sciences, University of Copenhagen.
    Bredie, Wender L. P.
    Effects of repeated exposure on acceptance of initially disliked and liked Nordic snack bars in 9-11 year-old children2012Ingår i: Clinical Nutrition, ISSN 0261-5614, E-ISSN 1532-1983, Vol. 31, nr 1, s. 137-143Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Background & aims: Children's food choices are guided by their preferences. It is established, however, that repeated exposure to a novel food increases children's acceptance. This study investigated how acceptance of an initially liked and disliked snack bar develops in 9-11 year-old children. Methods: 315 children were randomised into three groups: A control group (n = 111) and two groups exposed to an initially liked kamut bar (n = 94) and an initially disliked sea buckthorn bar (n = 110). Acceptance of both bars was tested before and after the exposure period, and on the 9th exposure. Results: Intake of both bars increased significantly in the exposure groups. There was no difference in the control groups' intake or liking of the bars between pre and post-testing. Liking rose significantly for children exposed to the disliked sea buckthorn bar, while this was not observed in children exposed to the liked kamut bar. In a post-test children exposed to kamut bars had higher intake of that bar than non-exposed children. This was also observed for the sea buckthorn bar that was also given significantly higher liking scores by the exposure group. Conclusions: The majority of children exposed to an initially disliked bar increase acceptance after nine exposures to the same level as an initially liked bar. Children repeatedly exposed to a liked bar show stable acceptance.

  • 38. Hiller, Carolina
    et al.
    Wendin, Karin
    Nilsson Tengelin, Maria
    Utveckling och tillämpning av sensoriska metoder för objektiva belysningsbedömningar, del I2017Rapport (Övrigt vetenskapligt)
    Abstract [sv]

    I dag finns tekniska belysningsstandarder som inkluderar parameterar så som ljusstyrka, jämnhet och luminans. Det som saknas är krav som grundar sig på människors upplevelser av belysning och ljusmiljöer. Att få med den upplevelsebaserade dimensionen skulle betyda ett helhetstänk som förmodligen skulle gynna både ljuskomforten och än mer energieffektiva ljusmiljöer och produkter. Att beskriva upplevda belysningsparametrar har hittills visat sig inte vara helt enkelt, och här saknas både kunskap och en gemensam begreppsvärld inom branschen; något som hämmar fastighetsägare att ställa lämpliga krav vid en upphandling liksom belysningstillverkare att utveckla produkter för nya marknader och tillämpningar. Det övergripande syftet med detta forskningsprojekt är att utveckla och tillämpa sensoriska metoder på belysning. Till skillnad från tidigare metoder möjliggör sensoriska metoder objektiva bedömningar av upplevda belysningsparametrar. Syftet med försöken som redovisas i denna delrapport är att vidareutveckla och testa metoden ytterligare. Detta görs genom att nya armaturer testas liksom att försök utförs i en ny verklig kontext (kontorsmiljö). Försöken bygger vidare på resultat från tidigare försök som har rapporterats om i (Boork et al, 2017).En analytisk panel bestående av åtta personer, som uppfyllde särskilda urvalskriterier, har tidigare rekryterats och dessa personer tränades nu för detta specifika delprojekt för att bedöma belysningsprodukter i ett multisensoriskt laboratorium på RISE Research Institutes of Sweden i Borås. Metodutvecklingen fokuserade särskilt på en effektiv träningsprocedur, hantering av ögats adaption, samt bedömning av färg och skuggningar. Förutom laboratorieförsök undersöktes möjligheten att genomföra analytiska bedömningar i en verklig kontext med samma försöksuppställning och panel.Resultaten visade att det är möjligt att använda sensorisk metodik för att genomföra objektiva belysningsbedömningar även för de testade belysningsprodukterna, dvs mindre LED-spotlights. Signifikanta skillnader identifierades mellan de olika armaturerna och som i tidigare försök spelade färgtemperaturen en stor roll för flera av de bedömda egenskaperna; inte minst förstås för ljuskällans gulhet och för läsbarhet (textkontrasten). Liksom i tidigare försök fanns det samband mellan de fysikaliska mätningarna och sensoriska bedömningarna, men inte för alla egenskaper, vilket visar att fysikaliska och sensoriska mätningar ger kompletterande information om belysning. Vidare visade bedömningsförsök i en verklig kontext att likvärdiga resultat uppnåddes som i laboratoriet, om ändock något spretigare och inte heller lika entydiga i jämförelse med verklig kontext i tidigare försök.Den genererade kunskapen väntas på sikt bidra till utveckling av verktyg som stödjer kommunikationen mellan olika professioner inom ljusdesign och planering och på så vis främja mer önskvärda och energieffektiva ljusmiljöer.

  • 39. Holm, Karin
    et al.
    Wendin, Karin
    SIK, The Swedish Institute for Food and Biotechnology AB.
    Hermansson, Anne-Marie
    Sweetness and texture perception in mixed pectin gels with 30% sugar and a designed rheology2009Ingår i: Lebensmittel-Wissenschaft + Technologie, ISSN 0023-6438, E-ISSN 1096-1127, Vol. 42, nr 3, s. 788-795Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Pure low-methoxyl (LM) pectin and mixtures of LM and high-methoxyl (HM) pectin in different ratios were used to produce gels with control over the theological parameter storage modulus (G'). The gels either had similar pectin concentrations and different G' values, or different pectin concentrations and similar G' values. All gels were prepared with 30 g/100 g sugar, in the presence of 0.1 g/100 g CaCl(2), at pH 3.5; these are conditions that favour gel formation of both LM and HM pectin. The gels were compared for their sensory characteristics; specifically sweetness, sourness, thickness, and glueyness. Sweetness was found to increase with increasing storage modulus (G') in pectin gets of similar pectin concentration, but different G' values. Gels with higher proportions of LM pectin were perceived as sweeter than those with low LM pectin ratios. These gels also had increasing loss modulus (G ''), and increasing differences between G' and G '', which indicates that diffusion has a bearing on the perception of sweetness in pectin gels. Thickness and glueyness were mostly determined by total pectin concentration. Thickness also increased with increasing LM pectin concentration while glueyness increased with increasing HM pectin concentration.

  • 40. Holm, Karin
    et al.
    Wendin, Karin
    SIK, The Swedish Institute for Food and Biotechnology AB.
    Hermansson, Anne-Marie
    Sweetness and texture perceptions in structured gelatin gels with embedded sugar rich domains2009Ingår i: Food Hydrocolloids, ISSN 0268-005X, E-ISSN 1873-7137, Vol. 23, nr 8, s. 2388-2393Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Layered and homogeneous gelatin gels with controlled theological properties were compared for their sensory characteristics, specifically sweetness, hardness, breakdown behaviour and frothing. All gels and layers had a gelatin/water concentration of 5%. The total sugar concentration was 9% in the layered samples and 0, 9,15 or 22.5% in the homogeneous samples. These concentrations corresponded to the concentrations in the single layers. A seven-layered sample with different sugar concentrations in the layers gave a higher early sweetness intensity than a homogeneous gel with the same mean total sugar concentration. All layered gels were similar in hardness, breakdown behaviour and frothing; for the homogenous samples, sensory hardness was decreased in samples with much sugar. These gels also fell into smaller pieces than the sugarless sample. This study shows that it is possible by controlling the sugar distribution within a sample to produce sweeter gels while the sugar content is maintained.

  • 41. Holmer, A
    et al.
    Hausner, H
    Reinbach, H.C.
    Bredie, W.L.P.
    Wendin, Karin
    SP - The Technical Research Institute of Sweden.
    Acceptance of Nordic snack bars in children aged 8-11 years2012Ingår i: Food & Nutrition Research, ISSN 1654-6628, E-ISSN 1654-661X, Vol. 56, nr 10484Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Background: A health promoting diet is suggested to be tailored to regional circumstances to preserve the cultural diversity in eating habits, as well as contribute to more environmentally friendly eating. It may influence consumer acceptance, however, if the components of the diet differs considerably from their habitual food. Objective: This study aimed to investigate whether snack bars composed of Nordic ingredients were accepted by 8-11 year-old Danish (n=134) and Swedish (n=109) children. Design: A seven-point hedonic scale was used to measure the children’s acceptance of five snack bars that varied in their composition of whole grains, berries and nuts. A preference rank ordering of the five bars was also performed. Results: The results showed that samples that were rated highest in liking and were most preferred in both countries were a kamut/pumpkin bar and an oat/cranberry bar. The sample with the lowest rating that was also least preferred was a pumpernickel/sea buckthorn bar. Flavour was the most important determinant of overall liking followed by texture, odour and appearance. Conclusions: Children’s acceptances and preferences were highly influenced by the sensory characteristics of the bars, mainly flavour. In agreement with earlier studies, the novel food ingredients seemed to influence children’s preferences. The Nordic snack bars may have a potential to be a snack option for Danish and Swedish school children, but repeated exposures to the products are recommended to increase children’s acceptance.

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  • 42.
    Honnens de Lichtenberg Broge, Eva
    et al.
    Danmark.
    Wendin, Karin
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap. Danmark.
    Hyldig, Grethe
    Danmark.
    Bredie, Wender L. P.
    Danmark.
    Development of an olfactory test method for measuring perception of everyday food odours among older adults2021Ingår i: Journal of sensory studies, ISSN 0887-8250, E-ISSN 1745-459X, s. 1-16, artikel-id e12706Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Age related decline in olfactory function has major implications for food intake in older adults as the sense of smell is essential to the perception of food. The aim of this study was to develop an olfactory test method that addresses the consequences of decline in intensity perception in relation to food appreciation. This test was developed in four steps: (a) Selection of diverse food odors, evaluated on perceived familiarity. (b) Standardization of an intensity reference level for food odors in relation to 1-butanol. (c) Assessment of shelf-life stability. (d) Test–retest reliability for intensity and identification. Fourteen food odors comprising asparagus, bacon, banana, cinnamon, curry, coffee, fried meat, mushroom, onion, orange, raspberry, thyme, toasted bread, and vanilla obtained satisfactory familiarity score, test–retest reliability, and a stable shelf-life except for cooked fish which was therefore excluded. This food odor test is a promising tool for evaluating olfactory performance in older people in relation to common foods and changes in preferences. However, more work is needed to further evaluate the method in practice in a larger cohort including older adults and a reference group.

  • 43.
    Honnens de Lichtenberg Broge, Eva
    et al.
    Danmark.
    Wendin, Karin
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap. Danmark.
    Rasmussen, Morten
    Danmark.
    Bredie, Wender
    Danmark.
    Changes in perception and liking for everyday food odours among older adults2021Ingår i: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 93, s. 1-12, artikel-id 104254Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The age-related decline in olfactory function is well established and concerns intensity perception and odor identification. However, the extent to which olfactory decline influences food preferences is less clear. Furthermore, it is unclear whether there are decline patterns relating to food odors, specifically. This study investigated intensity perception and hedonic liking for 14 multi-component food odors and one pure odorant in three groups of older adults (age 60–69, age 70–70, age 80 + ) and a group of young adults. In total 335 subjects were tested, 246 old and very old adults and 89 young adults. The age group 60–69 was on par with the young adults, whereas intensity perception declined for the majority of odors for older adults age 70–79 and the very old age 80 + . The largest drop in intensity perception was seen for savory odors; fried meat, mushroom and onion. In contrast, intensity perception for raspberry and orange did not differ between groups of older adults and young adults. Hedonic liking decreased to some degree with increasing age but remained largely the same for savory odors (bacon, mushroom, fried meat and onion). A decline in liking was seen for coffee and thyme. This study shows evidence that age-related decline in intensity perception is food odor specific and some aggregation may occur at a higher concept level for the “savory” category. Furthermore, hedonic liking is not necessarily dependent on the intensity perception as seen for several odors, where declining intensity perception did not impact hedonic liking. This could be explained by changes in dose-response relationships for the group of ageing individuals, which in fact may favor persistence of the food odor liking, despite a decline in their intensity perception.

  • 44.
    Höglund, Evelina
    et al.
    SP Technical Research Institute of Sweden.
    Albinsson, Berit
    SP Technical Research Institute of Sweden.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Wendin, Karin
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Appetizing muffins designed for nutritional needs of older adults2016Konferensbidrag (Övrigt vetenskapligt)
    Abstract [en]

    Introduction: Due to good living conditions, the population of older adults is growing. Increased age increases prevalence of diseases and thereby also the risk of disease related malnutrition (DRM) increases. Appetizing and nutritious food products are needed to counteract DRM. One possible way to enable increased nutritional intake for older people with poor appetite is to offer energy/protein rich snacks between meals. In Sweden, afternoon coffee is an appreciated part of the day. It has also been shown that different varieties of muffins are a popular choice to eat with the coffee among older adults. Developing muffins to suit older adults’ nutritional needs along with their sensory cravings may contribute to decreased DRM. The aim of this study was to investigate added nutritional content along with the sensorial effects of increased fat/protein content in muffins.

    Methods: Design of four different muffins were developed and produced according to a processing scheme where fat and proteins were added. Sensory evaluation and nutritional calculations were performed. Further moisture content, water activity, weight loss and size of the muffins were measured.

    Results: The fat and protein additions affected the sensory properties and nutritional value of the muffins:

    Muffin type

    Content (g/100g   muffin)

    Sensory properties

    fat

    protein

    Reference

    27

    4,9

    soft, smooth

    With added fat

    42

    3,8

    flat, moist, fatty mouth

    With added protein (whey)

    23

    12,4

    feel hard, compact, pointy, low

    flavors

    With added fat and protein

    37

    10,2

    a bit hard, compact, fatty mouth feel   effects of protein are dominant

    Discussion: It can be concluded that muffins with added nutrients and sensorialy designed for older adults’ is promising.  However, further recipe/process development in order to increase appetizing sensory properties may be achieved.

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  • 45.
    Höglund, Evelina
    et al.
    RISE.
    Ekman, Susanne
    Swedish Match.
    Stuhr-Olsson, Gunnel
    Findus Special Foods.
    Lundgren, Christina
    Findus Special Foods.
    Albinsson, Berit
    RISE.
    Signäs, Michael
    Medirest.
    Karlsson, Christina
    ICA.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Wendin, Karin
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    A meal concept designed for older adults: small enriched meals including dessert2018Ingår i: Food and Nutrition Research, nr 62Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Background: The population of older adults is growing and many are at risk of disease-related malnutrition.This is a serious condition which increases the risk for other diseases and distress, human suffering and puts ahigh load on health care costs. Meal concepts tailored to suit the needs of older adults are required to decreasethe incidence of disease-related malnutrition.

    Objective: To evaluate sensory perception regarding a concept of small, protein and energy-enriched multicomponentmeals designed according to the nutritional needs of older adults.

    Design: A meal concept of small main courses with complementary desserts and protein and energy-enrichedproducts was evaluated using triangle tests, hedonic evaluation and focus group discussion. Enriched saucesand meals were compared to corresponding commercial products regarding appearance, taste, consistency andoverall acceptance.

    Results: The concept of a small main course with a complementary dessert was generally perceived as positiveby the target group. The acceptance scores for the enriched meals were generally lower than for the commercialmeals, mainly owing to the packaging of the enriched meals which required covering the food in sauce.Enriched sauces contained approximately 90% more protein than the commercial sauces. However, proteinenrichment affected the sensory properties of the sauces and they were perceived as thicker, creamier and lessflavour-intensive.

    Conclusions: A concept based on small, protein and energy-enriched meals supplemented with a dessert wasconsidered suitable for increasing the energy and protein intakes of older adults provided that the method ofenrichment ensures attractive sensorial properties.

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  • 46.
    Höglund, Evevlina
    et al.
    RISE Research Institutes of Sweden.
    Albinsson, Berit
    RISE Research Institutes of Sweden.
    Stuhr-Olsson, Gunnel
    Findus Special Foods.
    Signäs, Michael
    Medirest Compass AB.
    Karlsson, Christina
    ICA Sverige.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Wendin, Karin
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Protein and energy enriched muffins designed for nutritional needs of older adults2017Ingår i: Nutrition & Food Sceince, ISSN 2474-767X, Vol. 2, nr 4, artikel-id 555592Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Disease related malnutrition is a common problem among older adults which results in human suffering and high health care costs. One way to counteract this condition is to offer appetizing and nutritious food products adapted to the needs of older adults. However, macronutrient enrichment of food products is not straight forward as it affects flavour and texture properties. In this study, muffins were fortified with rape seed oil and whey powder to reach increased fat and/or protein content and the nutritional value, sensory properties and physical parameters were investigated. The results showed that ingredients could be added to significantly increase the energy and protein density, but enrichment affected on appearance and other sensory properties. Extra fat made the muffins flat and moist with a smooth and fatty mouth feel, while whey powder addition resulted in high/pointy muffins with shiny appearance, hard texture and altered flavours. For co-addition of fat and protein the effects of added protein dominated. The specific role of muffin/cake batter compounds, and their transformation during the baking process, needs to be further investigated. Hence, more research is needed in order to offer older adult appealing foods with high energy and nutrient density.

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  • 47.
    Höijer, Karin
    et al.
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Lindö, Caroline
    Högskolan Kristianstad, Fakulteten för naturvetenskap.
    Mustafa, Arwa
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Nyberg, Maria
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap. Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Olsson, Viktoria
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet.
    Sepp, Hanna
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Wendin, Karin
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Health and sustainability in public meals: an explorative review2020Ingår i: International Journal of Environmental Research and Public Health, ISSN 1661-7827, Vol. 17, nr 2, artikel-id 621Artikel i tidskrift (Refereegranskat)
    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

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  • 48.
    Höijer, Karin
    et al.
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Nyberg, Maria
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Olsson, Viktoria
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Wendin, Karin
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap. Danmark.
    Verksamhetsberättelse Mat- och måltidsvetenskap 20202021Rapport (Övrig (populärvetenskap, debatt, mm))
    Abstract [sv]

    Denna upplaga av mat- och måltidsvetenskaps verksamhetsberättelse sammanfattar händelser och utveckling av ämnesområdet vid Högskolan Kristianstad under 2020. Få kunde väl ana vad som väntade när vi inledde år 2020 – det blev ett år där mycket sattes på sin spets och som krävde stora och snabba krav på anpassningar, digital utveckling och flexibilitet för både lärare och studenter. Trots dessa utmaningar blev detta åter ett år där alla medarbetare på avdelningen bidrog 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.

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  • 49. Jacobsson, A
    et al.
    Nielsen, T
    Sjoholm, I
    Wendin, Karin
    SIK, The Swedish Institute for Food and Biotechnology, Gothenburg.
    Influence of packaging material and storage condition on the sensory quality of broccoli2004Ingår i: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 15, nr 4, s. 301-310Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The sensory quality of broccoli stored in modified atmosphere packages was studied. Oriented polypropylene (OPP), polyvinyl chloride (PVC) and low-density polyethylene (LDPE) were used as packaging materials. The LDPE contained an ethylene-absorbing sachet. The samples were stored for I week, either at a constant temperature of 10 degreesC or for 3 days at 4 degreesC, followed by 4 days at 10 degreesC. The atmospheres that were developed inside the different packaging materials during storage differed significantly. After storage, the broccoli was evaluated both raw and cooked using a triangle test and a quantitative descriptive analysis. The triangle test showed significant differences in the smell of broccoli stored in different packaging materials after cooking. No differences were detected in the raw broccoli. The quantitative descriptive analysis showed significant differences in the fresh smell and flavour, the chewing resistance, and the crispness, between samples after cooking. Overall, including all the sensory properties studied, broccoli packaged in LDPE (5% O-2 7% CO2) that contained an ethylene absorber was perceived to be the sample most similar to fresh broccoli. There were no differences in weight loss between broccoli stored in the different packaging materials.

  • 50. Jacobsson, A
    et al.
    Nielsen, T
    Wendin, Karin
    SIK Swedish Inst. Food & Biotechnol, Gothenburg, Sweden.
    Sjoholm, I
    The effect of packaging material on the sensory properties of broccoli2003Ingår i: Proceedings of the international conference Postharvest Unlimited, 2003, nr 599, s. 91-95Konferensbidrag (Refereegranskat)
    Abstract [en]

    Three different commercially available polymeric films were studied to determine their effect on the sensory properties of fresh broccoli (Brassica oleracea L. var. Italica cv. 'Marathon'). The polymer materials investigated were oriented polypropylene (OPP), polyvinyl chloride (PVC) and one low density polyethylene (LDPE) which contained an ethylene absorber. The fresh broccoli was packaged and stored for one week at 10degreesC or 3 days at 4degreesC followed by 4 days at 10degreesC. The oxygen and carbon dioxide concentrations inside the packages were monitored during storage. After storage the broccoli was evaluated according to sensory analyses, i.e. triangle test and quantitative descriptive analysis, by an analytical panel. The panel judged the broccoli according to smell, taste, texture and appearance. The triangle test showed significant differences between the smell of the broccoli samples, stored in the different packaging materials, when cooked. However, no differences between the raw broccoli, stored in the different packaging materials could be detected. The quantitative descriptive analysis showed that the following attributes; fresh smell and taste, chewing resistance, and crispness, differed significantly between the packaged broccoli when cooked. The appearance was shown to be the sensory property of broccoli most affected by the storage conditions, i.e. packaging material used and storage temperature. The results indicated the importance of the packaging material for maintaining the broccoli quality. However, one packaging material that was able to maintain all the studied sensory properties could not be identified.

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