Sökning: "plant-based diets"

Visar resultat 11 - 15 av 46 uppsatser innehållade orden plant-based diets.

  1. 11. Sustainable meat consumption

    Master-uppsats, SLU/Dept. of Economics

    Författare :Julia Linderson; [2022]
    Nyckelord :Economics; food; policy; tax; subsidy; sustainability; meat; consumption; biodiversity; GHG-emissions;

    Sammanfattning : Global warming, declining biodiversity, overuse of natural resources and social fundamentals such as health and a secure income are all affected by our food consumption. In the last 30 years, global meat consumption has doubled, which has increased the negative effects on these issues. LÄS MER

  3. 12. Plants for everyone : prospects of upscaling consumption of plant-based protein products

    Master-uppsats, SLU/Dept. of Urban and Rural Development

    Författare :Clara Landsbo; [2022]
    Nyckelord :plant-based protein products; consumption; lifeworld; discourse; habit; culture; motivation;

    Sammanfattning : A change towards a more sustainable food consumption is necessary in order to mitigate climate change. Changing diets and preferences from animal-based to plant-based has a great potential to reduce impact on the environment. However, this requires action in both local and global contexts. LÄS MER

  4. 13. Mannens kärleksrelation till köttkulturen : En kritisk diskursanalys av matprogram ur ett genusperspektiv

    Kandidat-uppsats, Karlstads universitet/Avdelningen för medie- och kommunikationsvetenskap

    Författare :Maria Lennehag; [2022]
    Nyckelord :gender; masculinity; diet; cooking shows; genus; maskulinitet; kost; matprogram;

    Sammanfattning : 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

  5. 14. Gelling properties of milk gels using rennet as a coagulant

    Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master); Lunds universitet/Bioteknik (master)

    Författare :Dragos Voicu; Elin Bengtsson; [2022]
    Nyckelord :gelation; rennet; milk; food technology; biotechnology; Technology and Engineering;

    Sammanfattning : As the consumption of dairy is a common staple in the Nordic and European diet and culture, better understanding of the dairy industry as a whole, and especially the cheese industry is needed to aim for a more sustainable production. This project aims to offer an extended approach on the rennet coagulation of milk, analysing the gelling properties of skim milk samples at different pH values (5. LÄS MER

  7. 15. Phytic acid in faba bean : the effect of pH, soaking time and heat-treatment to reduce the phytic acid content offaba bean

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Rebecka Sterner; [2022]
    Nyckelord :Plant-based food; Vicia faba; phytic acid; soaking treatment; anion-exchange chromatography; colorimetric method;

    Sammanfattning : To feed a globally growing population, a challenging shift in the usage of today’s food system is required. This includes a shift towards more sustainable human diets, with increased levels of protein from plant-based sources. Faba bean (Vicia faba L. LÄS MER