Essays about: "sustainable nutrition"

Showing result 21 - 25 of 97 essays containing the words sustainable nutrition.

  1. 21. Möjligheter och utmaningar med en hållbar primärproduktion av mjölk och nötkött i Sverige

    University essay from SLU/Department of Molecular Sciences

    Author : Elin Saloniemi; [2022]
    Keywords : Livsmedelsproduktion; nötkreatur; självförsörjning; klimatförändring;

    Abstract : I takt med att världspopulationen ökar behöver även produktionen av livsmedel ökas. Med hänsyn till klimatförändringarna behöver den ökade produktionen ske på ett hållbart sätt. Komjölk är en högkvalitativ proteinkälla för människor och en tradition i Sverige sedan lång tid tillbaka. READ MORE

  3. 22. Analysis of Process Technologies to Preserve Berries

    University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

    Author : Jose Abraham Zamudio Pedraza; [2022]
    Keywords : berry processing; freezing; drying; lyophilization; microwave vacuum drying; osmotic dehydration; environmental impact; food engineering; Agriculture and Food Sciences;

    Abstract : From all the wild berries that grow in Sweden only 2-5% is utilized (RISE, 2022). The United Nation has 17 goals for sustainable development, and many of those goals are related to sustainable food production (United Nations, 2022). READ MORE

  4. 23. Improving the understanding of heat transfer when boiling solid foods

    University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

    Author : Dat Nguyen Trong; [2022]
    Keywords : fluid-to-particle heat transfer coefficient; heat transfer; pool boiling; boiling; simmering; starch gelatinization; unsteady-state heat transfer analysis; food engineering; Agriculture and Food Sciences;

    Abstract : Determination of the fluid-to-particle heat transfer coefficient hfp is a fundamental problem in food engineering. Solutions to this problem help food technologists and cooks prepare foods with desired characteristics more efficiently in time and energy use. This study aims to determine the hfp-value in simmering and boiling solid foods. READ MORE

  5. 24. Is omega-3 from algae a good substitute to fish oil – in human nutrition?

    University essay from SLU/Department of Molecular Sciences

    Author : Maria Pia Karlsson Rattenni; [2022]
    Keywords : omega-3; EPA; DHA; algae oil; fish oil; fish oil substitute; PUFA; LC-PUFA; human nutrition; health benefits; algae as n-3 source;

    Abstract : Polyunsaturated fatty acids have been proven to be important for human health, especially the omega 3 and 6. Humans cannot synthesise these fatty acids by themselves and need therefore to get them from external sources. Omega-6 is found in many different foods, such as flaxseeds, walnuts, and vegetable oils. READ MORE

  6. 25. Some faba beans and a nice Chianti : prospects and challenges for increasing the production of faba beans as food

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

    Author : Hannah Carlsson Wendin; [2022]
    Keywords : faba beans; cultivation; food processing; food; possibility; restriction; summative content analysis; conventional content analysis;

    Abstract : Swedish produced faba beans have recently been acknowledged as a sustainable food product containing important nutrition and are produced with low environmental impact. Faba beans belong to the group of protein crops and have great potential to replace resource-demanding proteins, but today the crop is exclusively used as feed in Sweden. READ MORE