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  • 101.
    Wendin, Karin
    et al.
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Olsson, Viktoria
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Forsberg, Sarah
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Gerberich, Johanna
    Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap. Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Birch, Karina
    Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Berg, Johan
    RISE.
    Langton, Maud
    SLU.
    Davidsson, Fredrik
    Geoloc AB.
    Stuffe, Sofia
    Atria Skandinavia.
    Andersson, Peter
    Solina Group.
    Rask, Susanne
    Solina Group.
    Cedergårdh, Fanny
    TetraPak.
    Jönsson, K. Ingemar
    Kristianstad University, Faculty of Natural Science, Research environment Man & Biosphere Health (MABH). Kristianstad University, Faculty of Natural Science, Avdelningen för miljö- och biovetenskap.
    Insects as food: a pilot study for industrial production2019In: Book of Abstracts of the EAAP 70th Annual  Meeting of the European Federation of Animal Science: Animal Farming for a Healthy World, Ghent, 2019, p. -161Conference paper (Refereed)
    Abstract [en]

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

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

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

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

     

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

  • 102.
    Wendin, Karin
    et al.
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Olsson, Viktoria
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Langton, Maud
    SLU.
    Mealworms as Food Ingredient—Sensory Investigation of a Model System2019In: Foods, E-ISSN 2304-8158, Vol. 8, p. 1-11, article id 319Article in journal (Refereed)
    Abstract [en]

    The use of insects as food is a sustainable alternative to meat and as a protein source is fully comparable to meat, fish and soybeans. The next step is to make insects available for use in the more widespread production of food and meals. Sensory attributes are of great importance in being able to increase the understanding of insects as an ingredient in cooking and production. In this pilot study, mealworms were used as the main ingredient in a model system, where the aim was to evaluate the impact on sensory properties of changing particle size, oil/water ratio and salt content of the insects using a factorial design. Twelve different samples were produced according to the factorial design. Further, the effect of adding an antioxidant agent was evaluated. Sensory analysis and instrumental analyses were performed on the samples. Particle size significantly influenced the sensory attributes appearance, odor, taste and texture, but not flavor, whereas salt content affected taste and flavor. The viscosity was affected by the particle size and instrumentally measured color was affected by particle size and oil content. The addition of the antioxidant agent decreased the changes in color, rancidity and separation.

  • 103.
    Wendin, Karin
    et al.
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Ueland, Öydis
    Nofima.
    Tuorila, Hely
    University of Helsinki.
    Bredie, Wender
    University of Copenhagen.
    APPETITE-FOR-LIFE in a sensory perspective2015Conference paper (Other academic)
    Abstract [en]

    The ageing populations in many countries are growing and has become a major human, societal, economic and health concern. One of the main obstacles is undernourishment, which is a significant and neglected public health problem among the elderly (Bülow et al., 2003). The negative consequences of poor nutrition lead to a general decline in the quality of life and associated costs for health care (Arvanitakis et al., 2008).

    Appetite is a key factor in food intake (Edfors and Westergren, 2012). Loss of appetite is however common and due to many factors, eg decreased ability to perceive sensory attributes, the meal situation, health etc (Nyberg et al., 2014). The EU funded project HealthSense (2000-2003) between 24 laboratories collected and reported a remarkable body of information, but since then no major effort to tackle the problem has been undertaken. More knowledge is needed on elderly people’s food preferences and perception, culinary preparations and how to organize meals and food intake.

    The aim of the workshop is to find new ideas on how to increase appetite in elderly from a sensory perspective and put this into the holistic view of appetite for life!

     Outlines of workshop

    • Introduction Appetite-for-life
    • Five minutes presentations by invited speakers concerning how to increase appetite from sensory perspectives
    • Interactive session where the workshop audience is divided into groups. Each group discuss on the basis of a case and with inspiration from the picture above
    • Short presentations from each group
    • Common discussion
    • Conclusions and end of workshop

     Invited Speakers:

    1)     Giboreau, A., Institut Paul Bocuse, Ecully Cedex, FRANCE

    2)     Kremer, S. WUR, Wageningen, NETHERLANDS

    3)     Matullat, I., TTZ, Bremerhaven, GERMANY

    4)     Olsson, V., Kristianstad University, SWEDEN

    5)     Sulmont-Rossé, C., Issanchou, S. INRA, Dijon, or Maître, I : LUNAM Angers, France

     

  • 104.
    Wendin, Karin
    et al.
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Uggla, Madeleine
    Sveriges Lantbruksuniversitet.
    Styrketår en bärkraftig innovation för nya hälsosamma drycker: ett nutritions- och utvecklingsprojekt med äldre i fokus2015Conference paper (Other academic)
    Abstract [sv]

    Vid Centrum för Innovativa drycker vid SLU Balsgård, har vi utvecklat hälsosamma och

    välsmakande berikade drycker för äldre, baserade på råvaror från lokalt producerade frukter

    och bär. Projektet är tvärvetenskapligt och fokuserar på hela värdekedjan från

    primärproducent/odlare via produktutveckling av drycker och upphandling i offentlig sektor

    fram till slutkonsument. Deltagarna i projektet representerar de olika delarna inom

    värdekedjan. Berikade drycker av lokalt odlad frukt/bär, rapsolja och växtprotein

    Drycker baserade på äpple, svarta vinbär och jordgubbar har energiberikats med rapsolja.

    Proteinkällor såsom havreprotein och sojaprotein har provats och sedan använts i dryckerna.

    Analyser av bioaktiva ämnen och näringsinnehåll har utförts vid SLU Alnarp.

    Dryckerna har provats och utvärderats i fokusgrupper vid tre äldreboende i Skåne för att

    studera målgruppens upplevelse och val av drycker. Innovativ upphandling där

    kvalitetskraven kommer i fokus har studerats av forskare från Lunds universitet. Projektet

    finansieras av Länsstyrelsen i Skåne. Högskolan Kristianstad har varit projektägare.

  • 105.
    Wennerlund, Maria
    et al.
    Kristianstad University, School of Education and Environment.
    Melander, Andrée
    Kristianstad University, School of Education and Environment.
    Upplevelser av måltidsmiljön: Små förändringar kan göra skillnad2012Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    För att få nöjda gäster eller kunder är det för företag och verksamheter viktigt att arbeta med upplevelser. Speciellt gäller det för verksamheter med tjänstebaserade produkter. I denna explorativa studie undersöks om måltidsmiljön, i ett tjänstebaserat företag, kan påverka helhetssynen av företaget. I undersökningen genomfördes en förändring på måltidmiljön, mellan två olika grupper. Undersökningen tillämpades på konferensanläggningen Krinova Science Park, Kristianstad. Förändringens syfte var att se om gästernas upplevelse hos verksamheten påverkades utifrån olika måltidsmiljöer. De två undersökta grupperna tilldelades en och samma enkät där påståenden berörde olika aspekter i måltidsmiljön. Aspekterna byggde på olika delar som på ett eller annat sätt påverkar individers sinnen. Det fanns skillnader i gruppernas svar gällande måltidsmiljöns påverkan på helhetsupplevelsen hos konferensanläggningen. Det kan tyda på att de små förändringarna som gjordes i måltidsmiljön påverkade gästernas svar. Till exempel visade resultatet i påståendet om dekorationen att fler individer i gruppen som upplevde förändringen, svarade mer positivt till lokalens dekoration. Samt instämde fler respondenter, som upplevde förändringen, helt till påståendet om måltidsmiljön påverkade helhetsupplevelsen av besöket hos Krinova Science Park. Resultaten styrks även av tidigare vetenskapliga studier inom ämnet måltidsmiljö och upplevelser. Slutsatser som dras i studien är att olika måltidsmiljöer faktiskt påverkar gäster syn på verksamheten som helhet. Dock kan inte generella slutsatser dras av enkätundersökningens resultat.

123 101 - 105 of 105
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