Essays about: "Taste"

Showing result 1 - 5 of 299 essays containing the word Taste.

  1. 1. Temperaturens inverkan på tillväxt av olika mikroorganismer på frysta livsmedel

    University essay from SLU/Department of Molecular Sciences

    Author : Almohannad Alahmad; [2022]
    Keywords : Frysning; ; förskämning; hållbarhet; mikroorganism; upptining;

    Abstract : Metoder för att bevara mat har varit en viktig aspekt för att säkra livsmedelsförsörjningen genom historien. Frysning och andra konserveringsmetoder har använts med framgång under årens lopp för att förlänga livsmedels hållbarhetstid, men det finns ibland mikroorganismer på livsmedel som kan växa till mängder som kan leda till sjukdom och utgöra problem för individers hälsa, eller så kan de förskämma livsmedel. READ MORE

  2. 2. EVALUATION OF COHEN’S KAPPA AS TEST OF RELIABILITY BETWEEN COVID-19 PATIENT SURVEYS AND MEDICAL RECORDS

    University essay from Uppsala universitet/Statistiska institutionen

    Author : Claes Kock; [2022]
    Keywords : Reliability; Statistical Medicine; Finite Sample; Patient-Hospital Agreement;

    Abstract : Evaluating the statistical properties of Cohen’s κ, this thesis conducts a study of the reliability of patient surveys and medical records for mild cases of Covid-19. Using data collected from Uppsala University Hospital, right-tailed hypothesis testing is performed for the variables Hypertension, Lung disease, Fatigue, Dyspnea and loss of smell and/or taste. READ MORE

  3. 3. Collecting the Environment : A Cultural and Aesthetic Historical Analysis of Mushroom Collecting in Sweden from the 19th century to the Present

    University essay from Uppsala universitet/Institutionen för arkeologi och antik historia

    Author : Nicole Miller; [2022]
    Keywords : Collecting; Mushrooms; Aesthetics; Environment; History; Sweden; Exhibitions; Natural History; Visual Culture; Fungi; Phenomenology; Ethnomycology; Mycorrhizal Metaphor; Mushroom Time; Collecting the Environment; Nature; Mushroom picking; foraging; aesthetic experience; Svampar; Natur; Sverige; Svamputställningar; visuell kultur;

    Abstract : The aim of this project is to investigate a cultural history of mushroom collecting in Sweden from the 19th century to the present with a focus on connections between aesthetics and the environment.  Collecting is defined broadly as gathering, storing, and accumulating. READ MORE

  4. 4. A sensory evaluation of swidden rye (Secale cereale) – how the taste of history and geographical location can play part in a sustainable food production

    University essay from Uppsala universitet/Institutionen för geovetenskaper

    Author : Amanda Jonsson; [2022]
    Keywords : Sustainable Development; Sensory science; Landrace; Terroir; Food system; Consumer science;

    Abstract : Due to their resilience, durability, and broad genetic variations, increasing the production and consumption of landrace cereals has been highlighted as a solution to handle increasing environmental variability resulting from climate change. However, the consumption of landrace cereals remains low due to limited production and purchase availability for consumers. READ MORE

  5. 5. Heritage cereals : tasty and sustainable? : acceptance and important qualities of heritage cereals

    University essay from SLU/Dept. of Urban and Rural Development

    Author : Malin Ekblad; [2022]
    Keywords : heritage cereals; consumer awareness; consumer acceptance; consumer preference; food quality;

    Abstract : Heritage cereals, a group of cereals that have not been subjected to modern crop breeding, have been getting attention due to their generally high genetic diversity, traits like high drought and disease tolerance as well as high nutritional values. Knowledge about how consumers relate to heritage cereals in Sweden is limited, and therefore this thesis aims to, firstly, explore acceptance, awareness and preferences among a specific consumer group; students in the agriculture program at the Swedish University of Agricultural Sciences, and, secondly, quality perception in relation to heritage cereals among consumers, bakers and retailers, in a Swedish context. READ MORE