Essays about: "cereal"

Showing result 16 - 20 of 166 essays containing the word cereal.

  1. 16. 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

  3. 17. Combining GHG Emissions and Soil Carbon Changes as a Single Metric to Evaluate Agricultural Policy Promoting Biomass for Biofuels

    University essay from Lunds universitet/Miljövetenskaplig utbildning; Lunds universitet/Centrum för miljö- och klimatvetenskap (CEC)

    Author : Malin Lane; [2022]
    Keywords : Gräsvallar; klimatpåverkan; kolinlagring; jordbruk; biomassa; biobränslen.; Earth and Environmental Sciences;

    Abstract : Incorporating a multi-year grass ley into an arable crop rotation can increase soil organic carbon stocks, reduce carbon emissions and provide feedstock for biogas. This thesis set out to study how a policy promoting agricultural biomass for biogas impacts GHG emissions and carbon sequestration on a regional level over a temporal scale of 20 years. READ MORE

  4. 18. Method development and screening of extractable organofluorine (EOF) and targeted PFAS analysis in food packaging materials

    University essay from Örebro universitet/Institutionen för naturvetenskap och teknik

    Author : Nora Larsson; [2022]
    Keywords : Per- and polyfluoroalkyl substances PFAS ; Food packaging materials; Extractable organofluorine; Method development; Combustion ion chromatography; Targeted analysis;

    Abstract : Per- and polyfluoroalkyl substances (PFAS) have been manufactured and used in differentapplications for several decades, including food packaging materials. During the last 20 yearsthese compounds have been acknowledged as hazardous for humans and the environment, anddifferent regulations on PFAS have been established on both national and international levels. READ MORE

  5. 19. 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

  6. 20. Baking quality of winter wheat : the effect of variety, cultivation site and nitrogen supply

    University essay from SLU/Department of Molecular Sciences

    Author : Linnéa Gustafsson; [2022]
    Keywords : bread; baking quality; winter wheat; variety; cultivation site; nitrogen supply; genotype; environment;

    Abstract : Wheat is the most important cereal crop for breadmaking. Different wheat varieties tend to yield varying bread quality, which is affected both by genotype and environmental factors. The present study aims to investigate the genetic and environmental effect on bread quality. READ MORE