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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.

  • 2.
    Alwan, Dawid
    et al.
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Johansson, Patrik
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Texturskillnad i kyckling: påverkar ett tillskott av morötter och grönkål i fodret de sensoriska egenskaperna hos kyckling?2018Självständigt arbete på grundnivå (kandidatexamen), 180 hpStudentuppsats (Examensarbete)
    Abstract [sv]

    Introduktion: Att påverka de sensoriska egenskaperna hos kyckling genom att anpassa fodret kycklingarna får vid uppfödningen, är ett intressant koncept som kan leda till många möjligheter. På Bosarps gård utanför Blentarp i Skåne har man arbetat med ett sådant koncept genom att tillföra morötter och grönkål som ett komplement till basfodret.Syfte: Syftet med denna studie är att undersöka om morot och grönkål, som ett komplement till basfodret, påverkar kycklingköttets sensoriska egenskaper.Material och metod: För att ta reda på detta har två olika sensoriska skillnadstester använts, först ett duo-triotest och sedan ett partest.Resultat: Det fanns inga skillnader beträffande egenskaperna utseende och smak mellan kött från kycklingar som fötts upp med eller utan tillsats av morötter och grönkål i fodret, dock fanns det en signifikant skillnad avseende texturen. Morotskyckligen hade en fastare fibertextur.Slutsats: Det fanns en skillnad i texturen, som antingen kan förklaras av/bero på fodret, tillagningen, åldern på kycklingarna eller hanteringen av kycklingköttet efter slakt.

  • 3.
    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.

  • 4.
    Blücher, Anna
    et al.
    Linnéuniversitetet.
    Borgenstierna, Catharina
    Camanio Care AB.
    Lindborg, Ann-Louise
    Mälardalens Högskola.
    Lindén, Maria
    Mälardalens Högskola.
    Nyberg, Maria
    Mälardalens Högskola.
    Olsson, Viktoria
    Högskolan Kristianstad, Fakulteten för naturvetenskap. 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)
  • 5.
    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.

  • 6.
    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.

  • 7.
    Bustos, Atma-Sol
    et al.
    Lund University.
    Håkansson, Andreas
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap. Lund University.
    Linares-Pasten, Javier A.
    Lund University.
    Penarrieta, Jose M.
    Bolivia.
    Nilsson, Lars
    Lund University.
    Interaction between phenolic compounds and lipase: the influence of solubility and presence of particles in the IC50 value2018Ingår i: Journal of Food Science, ISSN 0022-1147, E-ISSN 1750-3841, Vol. 83, nr 8, s. 2071-2076Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Obesity is one of the principal human health problems and one of the main treatments against it is the inhibition of pancreatic lipase, the main responsible enzyme of lipid digestion. For that purpose, previous studies have tested several phenolic compounds against lipase, without considering their aggregation behavior in aqueous solutions. Because of this, the present study focuses on understanding how the solubility and the presence of particles affect the IC50 value of the interaction between lipase and phenolic compounds present in beverages like fruit juices and teas. Therefore, the inhibitory capacity against pancreatic lipase and the aggregate formation of 9 phenolic compounds (quercetin, rutin, myricetin, catechin, epigallocatechin gallate, cyanidin, caffeic acid, chlorogenic acid, and vanillic acid) were analyzed. The results obtained together with the solubility data from literature were treated by principal component analysis and indicate that the IC50 value does not correlate with the solubility or aggregate formation of the phenolic compounds. However, the IC50 values of phenolic compounds which aggregate during the assay conditions have low reproducibility. This study shows that the aggregate formation of phenolic compounds plays an important role during in vitro assays for pancreatic lipase inhibition and should be considered in future experiments as it can lead to false positive results. In terms of particle formation, the flavonoids investigated in this study are more prone to aggregation compared to the phenolic acids.

  • 8.
    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.

  • 9.
    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.

  • 10.
    Eriksson, Eva
    et al.
    SPF seniorerna.
    Brunegård, Gudrun
    Landstinget Kalmar län.
    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.
    Undernäring dubbelt så kostsam som fetma2018Ingår i: Dagens samhälle, s. 9-Artikel i tidskrift (Övrig (populärvetenskap, debatt, mm))
    Abstract [sv]

    Undernäring är en dold epidemi. Trots att det är ett stort folkhälsoproblem talar nästan ingen om den. Men det finns i hemmen, på sjukhus och på äldreboenden. En ny rapport, som har kartlagt dess omfattning, visar att uppskattningsvis 400 000 svenskar befinner sig i riskzonen.

  • 11.
    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).
    Umans, Timurs
    Högskolan Kristianstad, Fakulteten för ekonomi, Forskningsmiljön Auditing, Organisation and Society (AOS). Högskolan Kristianstad, Fakulteten för ekonomi, Avdelningen för ekonomi.
    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.
    Lidén, Alina
    Högskolan Kristianstad, Fakulteten för ekonomi, Avdelningen för ekonomi. Högskolan Kristianstad, Fakulteten för ekonomi, Forskningsmiljön Governance, Regulation, Internationalization and Performance (GRIP).
    Learning teams' diversity and innovative capacity: the case of gastronomy students.2019Konferensbidrag (Övrigt vetenskapligt)
    Abstract [en]

    Gastronomy program at Kristianstad University has since many years been working with innovative processes and have created a number of courses aimed at developing innovative generic skills among their students. One of such courses is “Creative concept and product development in the foodstuff”.  The course presents the students an opportunity to develop new and exciting food stuff products in team of learners. The course has now run for 4 years and students have expressed satisfaction with their innovative skill development and the usefulness of skills acquired in their future career.  While the course have received many positive evaluations, a systematic evaluation of its structure and implementation has not yet been performed. This project aimed at evaluating how different aspects of team work (e.g. diversity and experiences) relate to students' development of innovative skills within the course. The study’s theoretical base lays in the field of collaborative learning (e.g. Bruffee, 1993), team learning (Slavin, 1978) and well as acquisition of generic skills in the collaborative and team learning processes. The project utilized an Input-Process-Output (Ilgen, et al. 2005) model where exploration diversity, team process and self-perceived outcomes and relationship between those have been investigated by the means of qualitative and quantitative methods. Relying on the surveys and reflective diaries of the course participants the study showed how various diversity aspects of the teams related to their processes and self-assessed outcomes, as well as show how students reason about collaboration in diverse groups. Based on the findings the study puts forward suggestion of how to manage the team work in increasingly diverse classes in the institutions of higher education and which method both students and instructors could employ to rip the benefits of this diversity.  

  • 12.
    Granberg, Albina
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Koka sjuda steka: ett sociokulturellt perspektiv på matlagning i hem- och konsumentkunskap på grundsärskolan2018Doktorsavhandling, sammanläggning (Övrigt vetenskapligt)
    Abstract [en]

    In Swedish schools, the subject Home Economics (HE) is the formal setting for teaching and learning about food and how to cook. All students are obliged to learn HE, but in schools for students with mild intellectual disabilities (ID) students are offered four times as much teaching in the subject than students in regular schools. However, this learning context is underexplored. This thesis aims to create an understanding of what cooking in HE is by studying the teaching content in regard to HE cooking practices for students with mild ID through a sociocultural standpoint. Accompanying observations and qualitative semi-structured interviews were used for data collection. The observations included 16 lessons in HE in schools for students with mild ID. The interviews were conducted with 22 qualified and experienced HE teachers. Field notes from the observations and transcripts from the interviews were analyzed using a thematic analysis. A sociocultural perspective, along with the concept of cuisine, constituted the theoretical framework. The findings reveal that the teaching of cooking in HE is focused on one particular artifact, the recipe. This causes difficulties for the students concerning skills related to the design, purport and arithmetic of the recipe. The prominent role of the recipe in cooking in HE was hence captured in a novel concept, recipe literacy. The teachers also reported using a task-centered approach to teaching certain techniques and methods, such as frying, kneading and simmering. The cuisine that is represented in the data from the observations and interviews is framed within baking, primarily sweet baking. The focus on sweet baking and the students’ various difficulties when using recipes limited the possibilities for students to learn how to cook proper meals for everyday life. Thereby, a conscious choice of dishes and attention to didactics is necessary to improve the validity of the subject. By overcoming such obstacles, opportunities can therefore be created for students with mild ID to learn how to cook.

  • 13.
    Håkansson, Andreas
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Can high-pressure homogenization cause thermal degradation to nutrients?2019Ingår i: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 240, s. 133-144Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Although originally developed for fat globule disruption in dairy applications, high-pressure homogenizers are extensively used in other food processing applications. Two newer applications are in forming nanoemulsion for delivering supplemented nutrients and as a preservation technique, both using higher pressures than traditional applications. This has raised concern that friction heat created in the homogenizer causes thermal degradation to temperature sensitive molecules such as nutrients. This contribution uses a numerical model to give insight into temperature profiles for drops in a homogenizer valve and investigates when homogenization at elevated pressures is expected to cause thermal degradation. A fast method for estimating the extent of degradation for a given application is also proposed. It is concluded that no thermal degradation is expected inside the valve, almost regardless of operating conditions, due to the short residence time. Provided that cooling is applied after the homogenizer, degradation downstream of the valve can also be avoided.

  • 14.
    Håkansson, Andreas
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Det ängsliga matsamhället2018Bok (Övrigt vetenskapligt)
    Abstract [sv]

    Allt mer av det vi stoppar i oss har vid något tillfälle befunnit sig i fabrikernas rostfria ståltankar, transporterats på löpande band, behandlats med kemiskt framtagna tillsatser och förpackats i färgglada förpackningar. Istället för gladlynta kockar eller känsliga mathantverkare är det idag kemister, ingenjörer och industriarbetare som designar, tillverkar och monterar vår mat.

    Men många som köper den industriellt producerade maten är samtidigt oroliga och känner dåligt samvete. Och många högröstade kritiker menar att industrimaten är näringsfattig, miljöfarlig, bedräglig – eller rentav giftig. Finns det fog för denna kritik?

    Det ängsliga matsamhället tittar närmare på den industriella matproduktionen och drar slutsatsen att industrimat inte alls är så farlig som många tror. Kritiken bygger snarare på att den storskaliga industriella matproduktionen har hamnat på kollisionskurs med en samling vanliga värderingar, som exempelvis uppfattningen att det som producerats utan mänsklig inblandning alltid är bättre (biofili) eller att den traditionella maten automatiskt är bättre bara i egenskap av sin historia (mat-konservatism). Att kritisera färdigmat och pulversås har dessutom blivit ett sätt att markera sin egen moraliska förträfflighet och klasstillhörighet. Vi ser också att motståndet har blivit en kraftfull och samlande symbol för sådant många debattörer vänder sig emot – d­et är egentligen inte ett motstånd mot en viss sorts mat så mycket som mot teknokrati, liberalism, marknadsekonomi och rationalism.

  • 15.
    Håkansson, Andreas
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Emulsion formation by homogenization: current understanding and future perspectives2019Ingår i: Annual review of food science and technology, ISSN 1941-1421, Vol. 10, s. 239-258Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Emulsion formation by homogenization is commonly used in food production and research to increase product stability and to design colloidal structures. High-energy methods such as high-pressure homogenizers and rotor-stator mixers are the two most common techniques. However, to what extent does the research community understand the emulsion formation taking place in these devices? This contribution attempts to answer this question through critically reviewing the scientific literature, starting with the hydrodynamics of homogenizers and continuing by reviewing drop breakup and coalescence. It is concluded that although research in this field has been ongoing for a century and has provided a substantial amount of empirical correlations and scaling laws, the fundamental understanding is still limited, especially in the case of emulsions with a high-volume fraction of the disperse phase, as seen in many food applications. These limitations in the current understanding are also used to provide future perspectives and suggest directions for further investigation.

  • 16.
    Håkansson, Andreas
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Error estimation, validity and best practice guidelines for quantifying coalescence frequency during emulsification using the step-down technique2017Ingår i: HELIYON, ISSN 2405-8440, Vol. 3, nr 7Artikel i tidskrift (Refereegranskat)
    Abstract [en]

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

  • 17.
    Håkansson, Andreas
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Fabrication of nanoemulsions by high-pressure valve homogenization2018Ingår i: Nanoemulsions: formulation, applications, and characterization / [ed] Seid Mahdi Jafari and David Julian McClements, Elsevier, 2018, s. 175-206Kapitel i bok, del av antologi (Övrigt vetenskapligt)
    Abstract [en]

    High-pressure valve homogenization is a standard technique for nanoemulsion formation in low-viscosity formulations. It is applied extensively in industrial applications and in academic research. This chapter summarizes the scientific-based knowledge in terms of principal mechanisms of operation and practical applicability of the methodology. It is concluded that high-pressure valve homogenization has many advantages in producing nanoemulsions; the technique is mature and allows for continuous production and for production in various scales. However, the technique also has limitations. The thermodynamic efficiency is low, giving rise to high energy cost, and a substantial temperature rises in the product. The high pressures required for nanoemulsion formation have also been reported to cause overprocessing, which results in an additional limitation.

  • 18.
    Håkansson, Andreas
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Flow pulsation plays an important role for high-pressure homogenization in laboratory-scale2018Ingår i: Chemical engineering research & design, ISSN 0263-8762, E-ISSN 1744-3563, Vol. 138, s. 472-481Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Most experimental and numerical investigations of high-pressure homogenizers assume that the valve is fed with a constant flowrate. However, technical homogenizers use piston pumps with either 3 or 5 pistons (production- and pilot-scale machines) or a single piston (laboratory-scale machines). This results in flow pulsation. It is still unknown to what extent this influences valve hydrodynamics. Moreover, it is unknown if the difference in the number of pistons has implications for scale-up. This study uses a piston pump model and CFD simulations to elaborate on these questions. It is concluded that the constant flow assumption is justifiable for homogenizers using piston pumps with 3 or 5 pistons (pilot-and production-scale), but that homogenizers run with a single piston (i.e. laboratory-scale machines) will obtain a substantially different flow field. Most notably, the jet extending from the single-piston homogenizer gap will become highly unsteady and smaller drop sizes are expected (when keeping all other settings constant). This adds to previous findings suggesting substantial fundamental differences between laboratory- and production-scale homogenizers. (C) 2018 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.

  • 19.
    Håkansson, Andreas
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap. Lund University.
    Rotor-stator mixers: from batch to continuous Mode of Operation—a review2018Ingår i: Processes, ISSN 2227-9717, Vol. 6, nr 32Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Although continuous production processes are often desired, many processing industriesstill work in batch mode due to technical limitations. Transitioning to continuous production requires an in-depth understanding of how each unit operation is affected by the shift. This contribution reviews the scientific understanding of similarities and differences between emulsification in turbulent rotor-stator mixers (also known as high-speed mixers) operated in batch and continuous mode. Rotor-stator mixers are found in many chemical processing industries, and are considered the standard tool for mixing and emulsification of high viscosity products. Since the same rotor-stator heads are often used in both modes of operation, it is sometimes assumed that transitioning from batch to continuous rotor-stator mixers is straight-forward. However, this is not always the case, as has been shown in comparative experimental studies. This review summarizes and critically compares the current understanding of differences between these two operating modes, focusing on shaft power draw, pumping power, efficiency in producing a narrow region of high intensity turbulence, and implications for product quality differences when transitioning from batch to continuousrotor-stator mixers.

  • 20.
    Håkansson, Andreas
    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.
    Rayner, Marilyn
    Lunds universitet.
    General principles of nanoemulsion formation by high-energy mechanical methods2018Ingår i: Nanoemulsions: formulation, applications, and characterization / [ed] Seid Mahdi Jafari and David Julian McClements, Elsevier, 2018, s. 103-139Kapitel i bok, del av antologi (Övrigt vetenskapligt)
    Abstract [en]

    Emulsion formation is a challenging task. Breaking a large drop into smaller fragments gives rise to an increase in the total interfacial area and, consequently, in the interfacial energy. External energy must, therefore, be supplied to form an emulsion. Nanoemulsion formation is even more challenging since small drops require even higher interfacial energy.

    The high-energy methods are designed to supply the energy required for emulsification by subjecting it to a disruptive hydrodynamic stress, that is, laminar or turbulent shear or cavitation. This chapter provides an overview of the current understanding of the mechanical principles of the high-energy methods. It discusses how they give rise to emulsification, both in terms of the traditional stress-balance description and of dynamic theories of emulsification. Special emphasis is placed on the difference between forming micrometer range emulsions and nanoemulsions.

  • 21.
    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.

  • 22.
    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.
    Expanding the home economics classroom: new opportunities with outdoor cooking?2018Ingår i: “What is happening in home economics?”: a spotlight on European activities / [ed] EAHE, 2018Konferensbidrag (Övrigt vetenskapligt)
  • 23.
    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.
    Förnyad undervisning om mattraditioner: en lesson study2019Konferensbidrag (Övrig (populärvetenskap, debatt, mm))
  • 24.
    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.
    Fransson, Sofia
    Forssman, Linda
    Neidestam, Katarina
    Förnyad undervisning om mattraditioner i hem- och konsumentkunskap: en lesson study2018Konferensbidrag (Refereegranskat)
  • 25.
    Höijer, Karin
    et al.
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Praktisk-estetiska ämnen. Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Hjälmeskog, Karin
    Uppsala universitet.
    Ämnesdidaktik: konsten att undervisa i HK2019Konferensbidrag (Övrig (populärvetenskap, debatt, mm))
  • 26.
    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.
    Karlsson, Johanna
    Lunds universitet.
    Gerberich, Johanna
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Språk- och kunskapsutvecklande ämnesundervisning för nyanlända elever den första tiden: Del 5. Att lyfta språket och ämneskunskaperna med hjälp av stöttning Del 7. Läsförståelse i alla ämnen2018Övrigt (Övrig (populärvetenskap, debatt, mm))
  • 27.
    Johannesson, Julie
    et al.
    University of Gothenburg.
    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.
    Gustafsson, Susanne
    University of Gothenburg.
    Slinde, Frode
    University of Gothenburg.
    Meal frequency and vegetable intake does not predict the development of frailty in older adults2019Ingår i: Nutrition and health, ISSN 0260-1060, Vol. 25, nr 1, s. 21-28Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    BACKGROUND:: Frailty is considered highly prevalent among the aging population. Fruit and vegetable intake is associated with positive health outcomes across the life-span; however, the relationship with health benefits among older adults has received little attention.

    AIM:: The aim was to examine if a relationship exists between meal frequency or frequency of vegetable intake and the development of frailty in a population of older adults.

    METHODS:: A total of 371 individuals, 80 years or older, from the study 'Elderly Persons in the Risk Zone' were included. Data was collected in the participants' home by face-to-face interviews up to 24 months after the intervention. Baseline data were calculated using Chi2-test; statistical significance was accepted at the 5% level. Binary logistic regression was used for the relationship between meal frequency or vegetable intake and frailty.

    RESULTS:: Mean meal frequency was 4.2 ± 0.9 meals per day; women seem to have a somewhat higher meal frequency than men (p=0.02); 57% of the participants had vegetables with at least one meal per day. No significant relationship was found between meal frequency or vegetable intake and frailty at 12 or 24 months follow-ups.

    CONCLUSIONS:: Among this group of older adults (80+), meal frequency was slightly higher among women than men, and just over half of the participants had vegetables with at least one meal a day. The risk of developing frailty was not associated with meal frequency or vegetable intake. The questions in this study were meant as indicators for healthy food habits.

  • 28.
    Lassen, Anne Dahl
    et al.
    Denmark.
    Fagt, Sisse
    Denmark.
    Lennernäs, Maria
    University of Gävle.
    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.
    Haapalar, Irja
    Finland.
    Thorsen, Anne V
    Denmark.
    Møbjerg, Anna C M
    Denmark.
    Beck, Anne M
    Denmark.
    The impact of worksite interventions promoting healthier food and/or physical activity habits among employees working 'around the clock' hours: a systematic review2018Ingår i: Food & nutrition research, ISSN 1654-661X, Vol. 62Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    We conducted a systematic review of randomised studies on the impact of worksite interventions to promote healthier food and/or physical activity among people who work irregular hours 'around the clock', that is, outside of ordinary daytime working hours. The population-intervention-comparator-outcomes-study (PICOS) design format was used. Data sources were PubMed and CINAHL. An updated search was conducted on October 2017 using Google Scholar and the related articles function in PubMed on initially included studies to identify additional studies. Risk of bias was used to assess study quality. A total of seven studies (reports published in 14 papers) were included in the systematic review: Two interventions with a broader lifestyle approach, three focusing on physical exercise and two on providing healthier food or meal options. The studies had sample sizes from 30 to 1,000 and targeted a mixture of occupations, including both male- and female-dominated occupational groups. The interventions lasted from 2 to 12 months. Only one had an extended follow-up. In general, the studies showed small-to-moderate effect sizes on several measures, including dietary and/or physical activity measures, suggesting acceptable effectiveness for interventions involving community-level behaviour change. Our findings highlight a need to further develop and implement well-designed health promotion interventions with comparable outcome measures and effect size reports. A mixture of health promotion strategies is recommended for future practice in this target population, including individually tailored programmes, improving the food and physical activity environment and using broader lifestyle approaches including the use of participatory and empowerment strategies. While more research is needed in this field, the existing knowledge base on effective approaches awaits translation into practice.

  • 29. Lindblad, Amanda
    et al.
    Johannesson, Julie
    Dahlin-Ivanoff, Synneve
    Höglund, Evelina
    Ekman, Susanne
    Wendin, Karin
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Humanvetenskap. 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, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet. Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Humanvetenskap.
    Preferences, needs and attitudes regarding food habits and meal patterns among community-dwelling older adults: a cross-sectional survey2017Ingår i: Exploring Future Foodscapes: 10th International Conference on Culinary Arts and Sciences / [ed] Bent Egberg Mikkelsen m.fl, AAU Captive Food Studies Group , 2017Konferensbidrag (Refereegranskat)
    Abstract [en]

    The aim of this study is to explore preferences, needs and attitudes regarding food habits and meal patterns among community-dwelling older adults. 164 community-dwelling, 87-100-years old, 73 % women. Cross-sectional questionnaires based survey distributed by postal service. Approved by the Regional Ethical Review board in Gothenburg T231-14, addition to Dnr ref nr: 650-07. Results were, meanage 90.6 ± 2.84 yrs, mean BMI 23.7 ± 3.70 kg/m2, ♀71, ♂31 had no medical difficulties. More women than men lived alone, ♀102 ♂21 (p<0.01). ♀75 ♂28 would not consider home delivered convenience meals and ♀101 ♂23 cooked alone. Top three important practicalities when buying or receiving convenience meals were easy-open package (♀64 ♂23), easy to get food out (♀34 ♂13) and easily read (♀31 ♂16). This very old population shows good health evident by nutritional status and meal patterns. Subject characteristics indicated better condition than average Swedish nonagenarian, a minority reporting medical difficulties. Very few would consider convenience meals home delivered and would never use the computer. The conclusion is that an majority of both sexes preferred and managed planning, acquiring and cooking food independently although gender differences were apparent with women taking a greater responsibility. A great proportion was interested in testing new flavors. An urgent need concerned accessible containers with readable labels showing the importance for industry to acknowledge needs of older adults and accordingly adapt packaging for this age group.

  • 30.
    Normann, Anne
    et al.
    RISE.
    Röding, Magnus
    RISE.
    Bolos, Andrea
    SLU.
    Lagerkvist, Carl-Johan
    SLU.
    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.
    Influence of color, shape and damages on consumer preferences and perceived sensory attributes on sub-optimal apples2018Konferensbidrag (Övrigt vetenskapligt)
    Abstract [en]

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

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

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

  • 31.
    Normann, Anne
    et al.
    RISE.
    Röding, Magnus
    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.
    Sustainable fruit consumption: the influence of color, shape and damage on consumer sensory perception and liking of different apples2019Ingår i: Sustainability, ISSN 2071-1050, E-ISSN 2071-1050, Vol. 11, nr 4626, s. 1-9, artikel-id su11174626Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Sustainable food production and consumption are currently key issues. About one third of food produced for human consumption is wasted. In developed countries, consumers are responsible for the largest amount of food waste throughout the supply chain. The unwillingness to purchase and consume suboptimal food products is an important cause of food waste, however, the reasons behind this are still insufficiently studied. Our research addresses the question of how combinations of color, shape and damage of apples influence consumer liking and perceived sensory attributes. In a laboratory study based on factorial design of visual appearance (color, shape and damage varied from optimal to suboptimal) a total of 130 consumers evaluated sensory perception of flavor and texture attributes in apple samples. Liking was also evaluated. The results showed a significant difference in liking between an optimal apple and all apple categories with at least two out of three suboptimal properties. Further, it was a clear trend that the optimal apple was perceived as sweeter, crispier, less bitter, and less earthy than all the other apples by the participating consumers, however, the results were not statistically significant. A suboptimal appearance, therefore, had a negative effect on both perception and liking.

  • 32.
    Nygren, Elin
    et al.
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Eriksson, Lina
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Sjuk mat?: styrande faktorer och utmaningar för sjukhusmåltidens kvalitet ur kostchefers perspektiv2018Självständigt arbete på grundnivå (kandidatexamen), 10 poäng / 15 hpStudentuppsats (Examensarbete)
    Abstract [sv]

    Debatten om sjukhusmåltidens kvalitet är aktuell och kritiseras idag i press och sociala medier. Bloggen Food Pharmacy (2018) har startat uppropet #Sjukmat, där privatpersoner uppmanas att dela med sig av bilder och berättelser om den mat de blivit serverade i sjukhusmiljö, för att belysa problemet. Genom att intervjua kostchefer gällande deras uppfattning om sjukhusmatens kvalitet och de bakomliggande faktorer som inverkar på kvaliteten, hoppas författarna kunna visa en mer komplex bild av sjukhusmaten än den som presenteras idag.

       Syftet är att undersöka kostchefers uppfattningar gällande vilka faktorer som styr kvaliteten på sjukhusmåltiden, samt att studera vilka utmaningar som kan påverka sjukhusmåltidens kvalitet.

       En deskriptiv studiedesign användes. Sammanlagt deltog 16 kostchefer i Sverige från 12 olika län i telefonintervjuer, vilka transkriberades och tolkades med hjälp av en tematisk analys.

       Resultatet visar att flera faktorer samverkar för god måltidskvalitet på sjukhus; vilka råvaror som används, hur maten hanteras, patienters möjlighet att välja vad och när de ska äta, vilka resurser som finns tillgängliga för sjukhusen samt kompetens och samarbete mellan vård- och kökspersonal. De främsta utmaningarna som lyfts är möjlighet att individanpassa måltidslösningar, större valfrihet för patienter, kunskap hos personal, samarbete och kommunikation med vården samt resurser i form av tid och pengar.

       Slutsatsen är att arbetet bakom sjukhusmåltiden är komplext. Flera faktorer är avgörande för om maten äts upp och uppskattas av patienterna, och dessa faktorer samverkar i mycket stor utsträckning. Dock framlägger dessa utmaningar konkreta förbättringsområden. De engagerade kostcheferna vill visa att problem är till för att lösas, och att #sjukmat kan bli #friskmat.

  • 33.
    Olsson, Tora
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    How about a vegan dessert?: men and women's attitudes towards vegan desserts, and how the appearance of vegan desserts affects the experience2018Självständigt arbete på avancerad nivå (masterexamen), 10 poäng / 15 hpStudentuppsats (Examensarbete)
    Abstract [en]

    Background: Women prefer to eat plant-based food more frequently than men. Previous studies show that there is a difference in what we eat depending on which gender we belong to. The experience of food can be influenced by various aspects such as colour, shape, serving, and food information.

    Objectives: The purpose of the study was to investigate if there were any differences between men and women's attitudes towards vegan desserts. Moreover, four vegan desserts were developed using creative design and molecular gastronomy, to investigate how the colour and shape of vegan desserts affects the experience of taste, flavour and texture.

    Material and methods: To answer the research question, two focus group interviews were conducted. Moreover, a creative design containing an online cross-sectional survey was performed to develop four vegan desserts using molecular gastronomy. The desserts had the same ingredients in equal quantities, but they differed in colour and shape.These desserts were subsequently tested in a sensory evaluation.

    Results: The results show that there is a difference between men and women regarding attitudes towards a vegan dessert. Women are more positive and curious, while men are more sceptical whether a vegan dessert tastesgood. There was sometimes a significant difference in taste, but never in flavour and texture.

    Conclusions: There are differences in men and women's attitudes towards vegan desserts, where women are more positive than men. Shape may affect the experience of taste, but not of flavour and texture in this study.

  • 34.
    Olsson, Viktoria
    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.
    Chaetong, Kwanhathai
    Thailand.
    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).
    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).
    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).
    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.
    Cultural differences in insect acceptance: a comparison between students on Sweden and Thailand2019Ingår i: Food and Society Proceedings / [ed] CardiffMet, Cardiff: CardiffMet , 2019, s. 139-144Konferensbidrag (Refereegranskat)
    Abstract [en]

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

  • 35.
    Olsson, Viktoria
    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.
    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).
    Håkansson, Andreas
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Food and meal science: creating a learning environment that promotes creativity2018Konferensbidrag (Övrigt vetenskapligt)
    Abstract [en]

    Food and Meal Science is an interdisciplinary research and education field at Kristianstad University with a vision to create a sustainable and healthy society. The field includes the areas “Nutrition and Health”, “Food Science” and “Food Culture and Communication” and is based on science, craftsmanship and creativity. Developing the creative elements of our educations is currently a strategic focus. Psychology literature points to the importance of self-efficacy, i.e. the belief in one’s own ability, for successfully achieving creative outcomes (Tierney and Farmer, 2002). Research in the intersection between education and psychology have reveled effective methods for supporting the development of creative self-efficacy, e.g. allowing students to experience mastery and working with verbally ensuring students of their creative abilities (Mathisen & Bronnik, 2009). It could be hypothesized that teaching inspired by these principles will markedly increase creative self-efficacy and hence creativity among our students as well.

    With the overall goal to develop shared knowledge and to improve contextual factors to create a learning environment that promotes creativity a questionnaire for monitoring creative self-efficacy levels among students over time has been developed through adaptation of Tierney and Farmers (2002) method in order to measure how our teaching methods influence creative self-efficay. The questionnaire has been presented to approximately 40 students in the study programs connected to Food- and Meal Science.

    The results from the questionnaire as well as course evaluations will be used as a starting point to improve contextual factors and to create a learning environment that support creativity.

  • 36.
    Olsson, Viktoria
    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.
    Hessle, Anna
    Sveriges lantbruksuniversitet.
    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.
    Stenberg, Elin
    Sveriges lantbruksuniversitet.
    Karlsson, Anders H.
    Sveriges lantbruksuniversitet.
    Arvidsson-Segerkvist, Katarina
    Sveriges lantbruksuniversitet.
    Sensory characteristics of meat from steers of various breeds and rearing intensities2019Konferensbidrag (Refereegranskat)
    Abstract [en]

    The most common category of young cattle slaughtered for beef in Sweden is bulls of dairy breed, most often reared indoors. There is however a potential in raising steers (castrated bulls) for slaughter on semi-natural pasture, which may have an impact on sensory properties of the meat. Furthermore, weight gain and carcass characteristics may be improved by crossing dairy breeds with specialised beef breeds. In combination with the new technique of sex-sorted dairy semen, beef breed semen can be used to the less superior cows in the herd without jeopardizing an adequate number of replacement heifers from the superior cows. The aim of the study was to investigate whether there are any differences in sensory meat quality between cross bred and purebred cattle and between two rearing intensities including semi-natural pasture. Sensory properties were evaluated by a trained, analytical panel consisting of six assessors by the use of descriptive analysis. The intensity of iron, acidic, tallow, milky and barny odour as well as metallic, barny and gamey flavour and basic tastes were assessed in triplicate along with attributes describing the appearance and texture of the meat. Differences were mainly found in appearance and texture attributes, but also gamey flavour and the intensity of umami were affected by the rearing and breeding regimes. The meat quality results from this study will be combined with results from other disciplines such as animal science, business administration and environmental science. It is important to be able to demonstrate various possible added values that comes from pasture-based beef production systems under Swedish conditions.

  • 37.
    Olsson, Viktoria
    et al.
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Håkansson, Andreas
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Purhagen, Jeanette
    Lund University.
    Wendin, Karin
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap. University of Copenhagen.
    The effect of emulsion intensity on selected sensory and instrumental texture properties of full-fat mayonnaise2018Ingår i: Foods, E-ISSN 2304-8158, Vol. 7, nr 1Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Varying processing conditions can strongly affect the microstructure of mayonnaise, opening up new applications for the creation of products tailored to meet different consumer preferences. The aim of the study was to evaluate the effect of emulsification intensity on sensory and instrumental characteristics of full-fat mayonnaise. Mayonnaise, based on a standard recipe, was processed at low and high emulsification intensities, with selected sensory and instrumental properties then evaluated using an analytical panel and a back extrusion method. The evaluation also included a commercial reference mayonnaise. The overall effects of a higher emulsification intensity on the sensory and instrumental characteristics of full-fat mayonnaise were limited. However, texture was affected, with a more intense emulsification resulting in a firmer mayonnaise according to both back extrusion data and the analytical sensory panel. Appearance, taste and flavor attributes were not affected by processing.

  • 38.
    Persson, Christina E
    et al.
    University of Gothenburg.
    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.
    Hansson, Per-Olof
    University of Gothenburg.
    Welin, Catharina
    University of Gothenburg.
    Strandhagen, Elisabeth
    University of Gothenburg.
    Cardiovascular risk factors in relation to dietary patterns in 50-year-old men and women: a feasibility study of a short FFQ2019Ingår i: Public Health Nutrition, ISSN 1368-9800, E-ISSN 1475-2727, Vol. 22, nr 4, s. 645-653Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    OBJECTIVE: We aimed to assess the feasibility of a simple new fifteen-item FFQ as a tool for screening risk of poor dietary patterns in a healthy middle-aged population and to investigate how the results of the FFQ correlated with cardiovascular risk factors and socio-economic factors.

    DESIGN: A randomized population-based cross-sectional study. Metabolic measurements for cardiovascular risk factors and information about lifestyle were collected. A fifteen-item FFQ was created to obtain information about dietary patterns. From the FFQ, a healthy eating index was created with three dietary groups: good, average and poor. Multivariate logistic regression was used to assess relationships between dietary patterns and cardiovascular risk factors.

    SETTING: Sweden.

    SUBJECTS: Men and women aged 50 years and living in Gothenburg, Sweden.

    RESULTS: In total, 521 middle-aged adults (257 men, 264 women) were examined. With good dietary pattern as the reference, there was a gradient association of having obesity, hypertension and high serum TAG in those with average and poor dietary patterns. After adjustment for education and lifestyle factors, individuals with a poor dietary pattern still had significantly higher risk (OR; 95 % CI) of obesity (2·33; 1·10, 4·94), hypertension (2·73; 1·44, 5·20) and high serum TAG (2·62; 1·33, 5·14) compared with those with a good dietary pattern.

    CONCLUSIONS: Baseline data collected by a short FFQ can predict cardiovascular risk factors in middle-aged Swedish men and women. The FFQ could be a useful tool in health-care settings, when screening for risk of poor dietary patterns.

  • 39.
    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.
    Kostens roll för den psykiska hälsan under åldrandet2018Ingår i: Äldre i centrum, Vol. 4, s. 36-38Artikel i tidskrift (Övrig (populärvetenskap, debatt, mm))
    Abstract [sv]

    Det finns flera intressanta samband mellan kostvanor och mental hälsa, men många frågor är fortfarande obesvarade. Att äta fisk och fiberrika livsmedel tycks dock vara viktigt för att bibehålla kognitiv funktion.

  • 40.
    Rothenberg, Elisabet
    et al.
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Eriksson, Ulrika
    Univ Gothenburg.
    Samuelsson, Jessica
    Univ Gothenburg.
    Cross-sectional comparison of diet and anthropometry in 70-year-olds over 45 years and 5 birth cohorts2018Ingår i: Annals of Nutrition and Metabolism, ISSN 0250-6807, E-ISSN 1421-9697, Vol. 72, nr 1, s. 68-69Artikel i tidskrift (Övrigt vetenskapligt)
  • 41.
    Rothenberg, Elisabet
    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.
    Wallin, Anneli Orrung
    Högskolan Kristianstad, Sektionen för hälsa och samhälle, Avdelningen för Sjuksköterskeutbildningarna. Högskolan Kristianstad, Fakulteten för hälsovetenskap, Avdelningen för sjuksköterskeutbildningarna och integrerad hälsovetenskap. Karolinska Institute .
    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).
    Klädd i äldres fysiska vardagsutmaningar: vad kan man lära?2018Ingår i: Högskolepedagogisk debatt, ISSN 2000-9216, nr 2, s. 18-25Artikel i tidskrift (Övrigt vetenskapligt)
  • 42. Rydberg Sterner, Therese
    et al.
    Ahlner, Felicia
    Blennow, Kaj
    Dahlin-Ivanoff, Synneve
    Falk, Hanna
    Havstam Johansson, Lena
    Hoff, Maria
    Holm, Mathias
    Hörder, Helena
    Jacobsson, Tina
    Johansson, Boo
    Johansson, Lena
    Kern, Jürgen
    Kern, Silke
    Machado, Alejandra
    Mellqvist Fässberg, Madeleine
    Nilsson, Johan
    Ribbe, Mats
    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.
    Rydén, Lina
    Sadeghi, André
    Sacuiu, Simona
    Samuelsson, Jessica
    Sigström, Robert
    Skoog, Johan
    Thorvaldsson, Valgeir
    Waern, Margda
    Westman, Eric
    Wetterberg, Hanna
    Zetterberg, Henrik
    Zetterberg, Madeleine
    Zettergren, Anna
    Östling, Svante
    Skoog, Ingmar
    The Gothenburg H70 Birth cohort study 2014-16: design, methods and study population.2019Ingår i: European Journal of Epidemiology, ISSN 0393-2990, E-ISSN 1573-7284, Vol. 34, nr 2, s. 191-209Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    To improve health care for older persons, we need to learn more about ageing, e.g. identify protective factors and early markers for diseases. The Gothenburg H70 Birth Cohort Studies (the H70 studies) are multidisciplinary epidemiological studies examining representative birth cohorts of older populations in Gothenburg, Sweden. So far, six birth cohorts of 70-year-olds have been examined over time, and examinations have been virtually identical between studies. This paper describes the study procedures for the baseline examination of the Birth cohort 1944, conducted in 2014-16. In this study, all men and women born 1944 on specific dates, and registered as residents in Gothenburg, were eligible for participation (n = 1839). A total of 1203 (response rate 72.2%; 559 men and 644 women; mean age 70.5 years) agreed to participate in the study. The study comprised sampling of blood and cerebrospinal fluid, psychiatric, cognitive, and physical health examinations, examinations of genetics and family history, use of medications, social factors, functional ability and disability, physical fitness and activity, body composition, lung function, audiological and ophthalmological examinations, diet, brain imaging, as well as a close informant interview, and qualitative studies. As in previous examinations, data collection serves as a basis for future longitudinal follow-up examinations. The research gained from the H70 studies has clinical relevance in relation to prevention, early diagnosis, clinical course, experience of illness, understanding pathogenesis and prognosis. Results will increase our understanding of ageing and inform service development, which may lead to enhanced quality of care for older persons.

  • 43.
    Stenberg, Elin
    et al.
    Swedish University of Agricultural Sciences.
    Arnesson, A
    Swedish Universtity of Agricultural Sciences.
    Wallin, Karin
    Swedish University of Agricultural Sciences.
    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, Avdelningen för mat- och måltidsvetenskap. Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). University of Copenhagen.
    Karlsson, A.H.
    Swedish university of Agricultural Sciences.
    Arvidsson Segerkvist, Katarina
    Swedish University of Agricultural Sciences.
    How four typical Swedish production systems for lambs affect sensory attributes of the meat2018Ingår i: Proceedings 27th European Grassland Federation General Meeting: Sustainable Meat and Milk Production from Grasslands / [ed] B. Horan; M. O'Donovan; E. Kennedy; B. McCarthy;.J.A. Finn; B. O'Brien, 2018, Vol. 23, s. 780-782Konferensbidrag (Refereegranskat)
    Abstract [en]

    The aim of this study was to evaluate the effect of the four most typical producdon systems for Swedish lamb on sensory atrributes of meat, including appearance, texture, taste and flavour using an analytical panel. The experiment included four production treatments for weaned intact male lambs: (1) indoor fed with grass and clover silage ad libitum and 0.8 kg concentrate daily per lamb; (2) grazing on cultivated pasture with; or (3) without 0.3 kg concentrate supplementation daily per lamb; and (4) grazing on semi natura! pasture; eight lambs per producdon treatment were used. Feed radons, pasture height and live weight of the lambs were recorded. At slaughter, live weight, carcass conformation, fatness, pH and temperature decline in musde during 24 hoursafi:er slaughter were registered. Sensory and technological meat quality parameters were tested in cooked samples of M longissimus dorsi. Meat colour was not affected by treatment. Most sensor attributes were unaffected by producdon system hut for 'hay odour' and 'resistance to cutting; differences between the systems were manifested.

  • 44.
    Stenberg, Elin
    et al.
    Sveriges lantbruksuniversitet.
    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.
    Karlsson, Anders H.
    Sveriges lantbruksuniversitet.
    How four typical Swedish production systems for lambs affect sensory attributes of the meat2018Ingår i: 26th NJF Congress: agriculture for the Next 100 Years, 2018Konferensbidrag (Övrigt vetenskapligt)
  • 45.
    Stenberg, Elin
    et al.
    Sveriges lantbruksuniversitet.
    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.
    Karlsson, Anders, H.
    Sveriges lantbruksunivesitet.
    Arvidssson Segerkvist, Karatina
    Sveriges lantbruksuniversitet.
    How four typical Swedish production systems for lambsaffect sensory attributes of the meat2018Ingår i: : Quality and integrity for global consumers, 2018Konferensbidrag (Övrigt vetenskapligt)
  • 46.
    Trinks, Anna
    et al.
    Jönköping University.
    Hägglin, Catharina
    Gothenburg University.
    Dennis, Nordvall
    Gothenburg University.
    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.
    Wijk, Helle
    Gothenburg University.
    The impact of a national quality register in the analysis of risks and adverse events among older adults in nursing homes and hospital wards: a Swedish senior Alertsurvey2018Ingår i: Safety in Health, ISSN 2056-5917, Vol. 4, nr 10Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Background: The proportion of elderly in the population in Sweden is increasing. Older adults are more vulnerable to disease and disability which in turn increases the prevalence of negative events as pressure ulcers, malnutrition,falls, and oral health problems.

    Methods: By using Senior Alert (SA), a quality registry for care prevention, analyze data concerning risks and adverse events and show the potential of the register for quality improvement and research in nursing homes and hospitals.

    Results: There are differences in the prevalence of pressure ulcers and weight loss in nursing homes compared to hospitals, explained by different risk scores in the assessment tools used as well as differences in the populations with regard to age and days to follow-up. Falls are more prevalent in nursing homes. Fall prevalence decreases more with higher pressure ulcer risk due to factors such as degree of mobility; the fall prevalence decreases for even higher pressure ulcer risk.

    Conclusions: The team around the older person needs a more inter-professional profile including healthcare such as physiotherapists, occupational therapists, dietitians, and dental health professionals.

    Trial registration: The study is an observational retrospective register-based study, using data from SA during 2015

  • 47.
    Wendin, 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.
    Birch, Karina
    Högskolan Kristianstad, Fakulteten för naturvetenskap.
    Olsson, Viktoria
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Insects as food: a review of sustainability, nutrition and consumer attitudes2019Ingår i: Food and Society Proceedings / [ed] CardiffMet, Cardiff, 2019, s. 145-152Konferensbidrag (Refereegranskat)
    Abstract [en]

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

  • 48.
    Wendin, 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.
    Birch, Karina
    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.
    Äta insekter: nyttigt och hållbart, eller?2018Ingår i: nutritionsfakta.seArtikel i tidskrift (Övrigt vetenskapligt)
    Abstract [sv]

    Intresset för insekter som mat är stort, inte minst därför att de anses vara både nyttiga och klimatsmarta. Trots dessa argument är de allra flesta, främst i västerländska kulturer, tveksamma till att stoppa dem i munnen. Enligt svensk lagstiftning är de hittills förbjudna att använda som mat, åtminstone kommersiellt.

  • 49.
    Wendin, 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.
    Blucher, AnnaLinnéuniversitetet.
    Mat och måltidsteknik för ett hälsosamt och oberoende åldrande2018Samlingsverk (redaktörskap) (Övrigt vetenskapligt)
    Abstract [sv]

    Att äta är något som för många är en självklar och till stora delar oreflekterad aktivitet. Mat är inte sällan en källa till glädje och samvaro, till gemenskapoch samhörighet. För andra är ätandet en daglig kamp, en kamp som inte bara innebär att få maten och drycken i munnen, att tugga och svälja, utan som också innebär en ständig strävan att försöka uppträda på ett sätt som överensstämmer med de kulturella och normativa aspekterna kring måltiden. En måltid handlar inte bara om maten på tallriken, utan också om matens sociala,fysiska och tidsmässiga inramning.

  • 50.
    Wendin, 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.
    Egan, Paul
    SLU.
    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.
    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).
    Nilsson, Annika
    Kiviks Musteri.
    Stenberg, Johan
    SLU.
    Is there a best woodland strawberry (Fragaria vesca)?: a consumer survey of preferred sensory properties and cultivation characteristics of woodland strawberries2019Ingår i: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. JulyArtikel i tidskrift (Refereegranskat)
    Abstract [en]

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

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