Sökning: "total food quality model"
Visar resultat 1 - 5 av 17 uppsatser innehållade orden total food quality model.
1. Mannens kärleksrelation till köttkulturen : En kritisk diskursanalys av matprogram ur ett genusperspektiv
Kandidat-uppsats, Karlstads universitet/Avdelningen för medie- och kommunikationsvetenskapSammanfattning : Purpose: The purpose of this essay has been to investigate how two male chefs: Per Morberg and Gustav Johansson, use cooking as an expression of their masculinity with a focus on how masculinity is portrayed in relation to meat-based and vegan diets. Research questions: – How do Morberg and Johansson present their masculinity in relation to the food that is cooked? In the form of cuisine, words and body language. LÄS MER
2. Development of headspace solid phase microextraction gas chromatography mass spectrometry method for analysis of volatile organic compounds in board samples : Correlation study between chromatographic data and flavor properties
Master-uppsats, Karlstads universitet/Institutionen för ingenjörs- och kemivetenskaper (from 2013)Sammanfattning : The purpose of this thesis work was to develop a headspace solid phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS) method to detect volatile organic compounds (VOCs) in board samples and to statistically investigate potential correlation between chromatographic data and flavor data obtained from a trained panel. The developed method would hopefully serve as a complement to the already established routine analyses at Stora Enso and gain an increased understanding of which VOCs in the board influence its flavor properties. LÄS MER
3. Development of a Near Infrared Spectroscopy Model for Prediction of Fibre Compounds in Alfalfa
Master-uppsats, Lunds universitet/Teknisk mikrobiologiSammanfattning : Background: This project investigates if it is possible to develop a calibration model from near infrared (NIR) spectroscopic measurements, for determination of the amount and type of fibre fractions within protein powder produced from the legume alfalfa, without performing wet experiments. Alfalfa is also known as Medicago sativa and lucerne, but is in this project further referred to as alfalfa. LÄS MER
4. Temperaturens och luftflödets inverkan på torkprocessen vid varmluftstorkning av väl mogen banan
M1-uppsats, Karlstads universitet/Fakulteten för hälsa, natur- och teknikvetenskap (from 2013)Sammanfattning : With an ever-increasing population, we meet a constantly growing need for resources, such as food. Globally, 1,6 million tonnes of food are wasted. This amount corresponds to everything that goes to waste throughout the whole food production from farm to table. One of the major sources of food waste comes from grocery stores. LÄS MER
5. A case study in consolidating the loss structure of different manufacturing sectors under lean context
Master-uppsats, Lunds universitet/ProduktionsekonomiSammanfattning : In the light of lean methodology, World Class Manufacturing requires continuous improvement in analyzing the losses to eliminate the wasteful resources and to boost the overall productivity. However, the standardized loss structure should be well-balanced to be general enough to cover the whole manufacturing procedure while being specific enough to point out the real issues happening for further improvement. LÄS MER
