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  • 151.
    Karlsson, Åsa W.
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Öström, Åsa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Kan vi lita på synen - sensoriska perspektiv2007In: Att se, tänka och tolka: doumentation av seminarium om människans synsinne / [ed] Birgitta Borg, Örebro: Örebro universitet , 2007, p. 57-58Chapter in book (Other academic)
  • 152.
    Keffel, Christine
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Mötet med den lokala måltiden: studiehandbok2002Book (Other academic)
  • 153.
    Keffel, Christine
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Mötet med den lokala måltiden: studiehandledning2002Book (Other (popular science, discussion, etc.))
  • 154.
    Keffel, Christine
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Tankar om konstnärliga kunskapsprocessers nytta2004In: Kunskap i det praktiska / [ed] Bernt Gustavsson, Lund: Studentlitteratur , 2004, 1, p. 69-94Chapter in book (Other academic)
  • 155.
    Kjærnes, U
    et al.
    The National Institute for Consumer Research (SIFO), Norway.
    Holm, L
    Gronow, J
    Mäkelä, J
    Pipping Ekström, Marianne
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    The study of Nordic meals: lessons learnt2009In: Meals in science and practice: Interdisciplinary research and business applications / [ed] Herbert L. Meiselman, Boca Raton, FL: CRC Press , 2009, p. 69-90Chapter in book (Other (popular science, discussion, etc.))
  • 156. Kleppe, I.
    et al.
    Mossberg, Lena
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Familie eller fremmed: medieoppfatninger av Norge i tre viktige eksportmarkeder2004In: SNF Bulletin, ISSN 0803-3900, Vol. 1, no 16, p. 12-17Article in journal (Other academic)
  • 157.
    Lansing, Elsa
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Wedin, Tove
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Widén, Malin
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Wallenbergare: En jämförelse i sensorisk kvalitet2011Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Inledning Wallenbergare var från början en elegant restaurangmaträtt bestående av en panerad kalvfärsbiff serverad med potatispuré, ärtor, lingon och skirat smör. Rätten torde vara uppkallad efter häradshövdingen Marcus Wallenberg någon gång under 1930- talet. Det finns många historier om Wallenbergarens uppkomst men ingen tycks veta med säkerhet vem som serverade den för alldra första gången.Syfte Syftet med denna uppsats var att undersöka hur val av styckningsdetalj, kryddning, temperatur och mixning påverkar den sensoriska kvaliteten i en Wallenbergare.Metod/material De tre metoder som användes under denna studie var en provmatlagning med en större mängd av variabler, en enkätundersökning gällande tidigare erfarenheter och uppfattningar om Wallenbergare samt en sensorisk bedömning av biffens sensoriska kvalitet.Resultat För att Wallenbergaren ska uppnå en konsistens av hög sensorisk kvalitet bör denna bestå av 75 % malt kalvinnanlår, 25 % kalvbräss, äggula, grädde och salt. En Wallenbergare bör endast smaksättas med salt och nymald vitpeppar.Provernas samtliga ingredienser skall vara väl kylda för att uppnå högsta sensoriska kvalitet. De prover som blandades med handkraft erhöll en lägre sensorisk kvalitet än de prover som blandades mekaniskt. Det bildades inte någon hållbar emulsion då ingredienserna sammanblandas för hand, det krävdes således mekanisk mixningskraft.Slutsats Det prov som erhöll den av bedömarnas högsta sensoriska kvalitet innehöll malt kalvinnanlår, mald kalvbräss, äggulor, grädde, salt och nymald vitpeppar. Kött, äggulor och kryddor blandades mekaniskt i robot coupe i 1,5 minut, under tiden tillsattes grädde i en jämn stråle. Ingredienserna var väl kylda under hela beredningstiden.Nyckelord Veal meat, Breaded meat, Minced meat, Temperature, Meat emulsion

  • 158.
    Lantz, Edvin
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Fermenterad och kallrökt korv: En jämförelse av klassisk och modern produktion2010Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
  • 159. Larsson, Håkan
    et al.
    Hultgren-Karell, GunillaBilling, MischaÖrebro University, School of Hospitality, Culinary Arts & Meal Science.Kronstam, Bengt-Göran
    Allt om Mat: Vinguide 20062005Collection (editor) (Other (popular science, discussion, etc.))
  • 160.
    Larsson, Ulf
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Fiskgryta med potatis eller Algbuljongskokt vitling och kolja med blåmusselkräm och rapsoljeslungad Amandinepotatis?: Den gastronomiska lexikologin har framtiden för sig2009In: Språkbruk, no 3, p. 10-16Article in journal (Other academic)
  • 161.
    Larsson, Ulf
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Måltidsspråk2008In: Årets svenska måltidslitteratur 2008 / [ed] Carl Jan Granqvist, Birgit Hemberg, Ulf Larsson, Christina Möller, Dick Norberg, Barbro Stanley, Karsten Thurfjell, Ann Häppich, Grythyttan: Måltidens hus i Norden , 2008, p. 76-78Chapter in book (Other (popular science, discussion, etc.))
  • 162.
    Larsson, Ulf
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Smältande, sprött, karminrött, syrligt och kanelsmak: en studie av sensoriskt språk i några svenska fruktböcker mellan 1951 – 20052007Report (Other academic)
  • 163.
    Larsson, Ulf
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Swahn, Johan
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Green frames: a semantic study in the lexicon of babyleaf salad2011In: Studia Neophilologica, ISSN 0039-3274, E-ISSN 1651-2308, Vol. 83, no 2, p. 149-168Article in journal (Refereed)
    Abstract [en]

    How do we communicate a sensory experience of food? For example, we most probably would describe the sensory experience of a food product as “It was good, I liked it”, but would probably not be able to describe the sensory characteristics of the various products with some precision. It seems that sensory aspects vary in how difficult they are to express verbally (Engen 1991); we do not use the same degree of precision of taste, smell and texture as we do to vision (Meilgaard et al. 2006). It has been argued that perceptual descriptions of colours and odours are based on different organizational principles (Richardson and Zucco 1989). Colours seem to involve a lexical system that is organized in memory, while odour perception is characterized by flexibility and adaptability but with a nonverbal coding system (Engen 1987). About 400,000 odorous substances exist, and it is not clear how many of these are similar or how many classes there might be (Engen 1982). Thus, to characterize the perceived odour and flavour (in which odour is involved) is a complex task (Amerine et al. 1965). The human being is equipped with mechanisms that could guarantee that we, to some extent, perceive the same thing with our “higher” senses, vision and audition. But the “lower” senses in the oro-nasal cavity do not function with the same accuracy when it comes to how we perceive things – they rely more on learning, memories and experiences (Köster 2003). Other circumstances such as gender and age could of course also affect the ability to detect and identify different sensory properties (Richardson and Zucco 1989). Without a description of the sensory qualities, the individual profiles of the item in question could not be captured.

    From a linguistic point of view, sensory studies seem to include many aspects highly relevant to different linguistic areas. Since sensory descriptions of food mainly operate with words, such as crisp, tender and nutty, including their conceptual content, lexical and cognitive semantics seem to be a fruitful approach to studying and developing sensory descriptions. But in spite of the central role of the lexicon in describing sensory qualities of food, surprisingly little attention has been paid to linguistic aspects of sensory language, which may be due to the fact that sensory studies and linguistics belong to different academic disciplines. Briefly, in sensory studies, some guidelines are usually used for words and definitions, e.g. the ISO standard and ASTM (American Society for Testing and Materials) Noble et al. (1987) created a system for aromatic flavour for wine arranged in a partly taxonomic and semantic domain-based wheel, i.e. rather general semantic domains such as “fruity” and “nutty”. The specific-general dimension in the wheel is obvious; the general “fruity” leads to the more specific “berry” and “strawberry” in the outer tier of the wheel. More recently Pickering and Demiglio (2008) used the same model for a white wine’s mouthfeel. There are a large number of studies where sensory vocabularies are discussed and developed; some recent examples are Duffrin and Pomper (2006), Carunchia Whetstine et al. (2007), Hongsoongnern and Chambers (2008) and Civille et al. (2010) regarding pawpaw fruit puree, Cheddar cheese, tomatoes and almonds respectively. However inspiring and important in sensory studies and marketing, these works are not always very systematic from a linguistic point of view. Several of the studies mentioned above use a wheel model to categorize the sensory descriptors, but as may be seen in for example Duffrin and Pomper (2006), the wheel form can make the semantic subcategorization tricky; in this “pawpaw fruit puree sensory wheel”, the words are not categorized at all except their grouping into different sensory dimensions such as texture, flavour etc. Besides, the wheel form seems to be best suited for one sensory dimension at a time, as may be seen in for example the wine aroma wheel of Noble et al. (1987). In this wheel, though, the word groups are sometimes a bit fuzzy semantically; for example, olives, asparagus and green beans are grouped together as a subcategory of “canned/cooked”, and the taxonomies are often asymmetrical in that the same word is sometimes used on several levels (for example “nutty” and “floral”, which both occupy two levels in the wheel), while the corresponding levels in other sectors show specification (“fruity” and on the next level “tropical fruit”). It may be assumed that a cross-disciplinary meeting between sensory studies and linguistics could provide interesting views leading to expanded awareness of the importance of semantics in the future development of different sensory vocabularies, as shown in a study by Swahn et al. (2010).

  • 164.
    Larsson, Zebastian
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Med smittande aptit?: Måltidssällskapets betydelse för förkolebarns kostintag2010Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
  • 165.
    Larsson, Zebastian
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Med smittande aptit?: Måltidssällskapets betydelse för försksolebarns kostintag2010Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
  • 166.
    Lindhagen, Robert
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Lundberg, Oskar
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    En bakteriologisk undersökning av franska dessertostar tillverkade av opastöriserad mjölk2011Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Mjölken för tillverkning av dessertostar genomgår ibland inte pastörisering, det gör att det finns risk för patogena bakterier i ostarna. Då vattenaktiviteten i dessertostar inte minskar tillräckligt på grund av kort lagringstid ger det goda förhållanden för bakterier att överleva. Författarna har därför valt att genomföra en bakteriologisk undersökning av franska dessertostar tillverkade på opastöriserad mjölk. Vi har även beaktat EU:s och Statens Livsmedelsverks (SLV) riktlinjer för att fastställa ostarnas bakteriologiska kvalité. Författarna har använt sig av en laborativ metod genom att utföra en bakteriologisk undersökning. För att kunna analysera de resultat som undersökningen genererat har en kvalitativ- och kvantitativ metod används. Författarna har begränsat undersökningen genom att inte analysera de sensoriska aspekterna hos ostarna. De resultat som framkommit presenteras i tabeller och figurer, där ett samband mellan pH-värde och totalantal bakterier gick att finna såväl som ett samband mellan enterokocker och Enterobacteriaceae. Resultaten visade på liten förekomst av Bacillus cereus och ingen förekomst av Listeria monocytogenes och Stafylococcus aureus, vilket gjorde att de inte behandlas vidare i resultatet. Resultatet visade att det i vissa ostar förekommer halter av bakterier som enligt EU och Statens livsmedelsverks riktlinjer klassas som otillfredsställande. Författarna menar dock att riktlinjerna är otillräckliga och för att göra en korrekt bedömning krävs komplettering. Enligt vår analys av resultat och riktlinjer kom vi fram till att (1) av tio (10) ostar bedömdes som godtagbar med anmärkning och (6) av tio (10) ostar som otillfredsställande samt tre (3) av tio (10) ostar som tillfredsställande.Nyckelord: Enterobacteriaceae, enterokocker, riktlinjer, pH-värde.

  • 167. Lindstedt, Bjørn-Arne
    et al.
    Tham, Wilhelm
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Danielsson-Tham, Marie-Louise
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Vardund, Traute
    Helmersson, Seved
    Kapperud, Georg
    Multiple-locus variable-number tandem-repeats analysis of Listeria monocytogenes using multicolour capillary electrophoresis and comparison with pulsed-field gel electrophoresis typing2008In: Journal of Microbiological Methods, ISSN 0167-7012, E-ISSN 1872-8359, Vol. 72, no 2, p. 141-148Article in journal (Refereed)
    Abstract [en]

    The multiple-locus variable-number tandem-repeats analysis (MLVA) method for genotyping has proven to be a fast and reliable typing tool in several bacterial species. MLVA is in our laboratory the routine typing method for Salmonella enterica subsp. enterica serovar Typhimurium and Escherichia coli O157. The gram-positive bacteria Listeria monocytogenes, while not isolated as frequent as S. Typhimurium and E. coli, causes severe illness with an overall mortality rate of 30%. Thus, it is important that any outbreak of this pathogen is detected early and a fast trace to the source can be performed. In view of this, we have used the information provided by two fully sequenced L. monocytogenes strains to develop a MLVA assay coupled with high-resolution capillary electrophoresis and compared it to pulsed-field gel electrophoresis (PFGE) in two sets of isolates, one Norwegian (79 isolates) and one Swedish (61 isolates) set. The MLVA assay could resolve all of the L. monocytogenes serotypes tested, and was slightly more discriminatory than PFGE for the Norwegian isolates (28 MLVA profiles and 24 PFGE profiles) and opposite for the Swedish isolates (42 MLVA profiles and 43 PFGE profiles).

  • 168.
    Lundberg, Christine
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Mossberg, Lena
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Learning by sharing: waiters’ and bartenders’ experiences of service encounters2008In: Journal of Foodservice, ISSN 1748-0159, Vol. 19, no 1, p. 44-52Article in journal (Refereed)
    Abstract [en]

    This paper aims at understanding what happens before, during and after critical service encounters, which gives an insight into which employee skills are central for coping with such encounters in hospitality. Furthermore, the study seeks to understand how education, vocational training and informal training affect front liners' experiences of critical service encounters. Findings show that there are three categories of skills that are central to employees when dealing with critical service encounters: technical ('hard'), social ('soft') and aesthetic (appearance) skills. These skills are mainly learnt by formal education (technical), informal information sharing among employees (social) and interaction with guests (aesthetic). 

  • 169.
    Lundström, Adam
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Menykonstruktion: Hur skapas en fysisk meny?2010Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
  • 170.
    Löfveberg, Johan
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Pantzar, Robin
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Recensionskulturer: Skillnader och likheter mellan svenska och utländska restaurangrecensioner2010Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
  • 171. McAtamney, G.
    et al.
    Annett, Judith
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Learning to associate compatible and incompatible pictures with food and non-food odours, within a stimulus equivalence paradigm2009In: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 20, no 3, p. 259-267Article in journal (Refereed)
    Abstract [en]

    Within consumer research, it is acknowledged that influential and perhaps unconscious associations to products exist, which require indirect as well as direct methods of investigation. We examine the potential usefulness of one such indirect method, an application of the Stimulus equivalence matching-to-sample paradigm [Sidman, M. (1971). Reading and auditory-visual equivalences. Journal of Speech and Hearing Research, 14, 5-13]. Two experiments are reported (n = 15, n = 20). Both used three, 3-membered stimulus sets: A (food and non-food odours); B (nonsense syllables); and C (pictures), two of which were either 'compatible' or 'incompatible' with the corresponding items in the A set. Each participant took part in both 'compatible' and 'incompatible' conditions. First, (A -> B), participants were trained to choose one of the three nonsense syllables when presented with one of the odours. Second, (B -> C), those who had learned the first task (n = 10, n = 14) were trained to choose one of the three pictures when presented with one of the nonsense syllables, and finally, in a test phase (C -> A), to choose one of the three odours when presented with one of the pictures. In both experiments, B -> C trials to criterion and response times were significantly greater in the 'incompatible' condition, and the error structure differed between conditions. In other phases, no consistent inter-condition differences were found. We discuss the use of this paradigm in consumer research on odours and tastes as a very indirect way of measuring pre-existing associations. (c) 2008 Elsevier Ltd. All rights reserved.

  • 172.
    Mcmullen, Ronja
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Åkesson, Emilia
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Mystery Shopping: En mätning av kvaliteten på Connect Hotels2011Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Det finns flera faktorer som avgör hur man som gäst upplever kvaliteten vid ett hotellbesök, därför är Mystery shopping en metod som företag kan använda sig utav för att förbättra sin organisation.Syftet med studien är att genom Mystery shopping undersöka helhetskvaliteten inom Connect hotels.Denna studie är byggd på en empirisk undersökning, där författarna fått ett uppdrag av hotellkedjan Connect Hotels att agera som Mystery shoppers under en månadsperiod. I denna uppsats redovisas hotellens urval, uppdrag och genomförandet, den dolda observationen samt etiken kring den empiriska studien.Resultatet i denna studie indikerar att Connect hotels har en ganska ojämn helhetskvalitet. Empirin har ställs mot FAMM –modellen och detta visar en förändring av koncernens helhetskvalitet. Studien redovisar även konkreta förbättringsförslag till hela koncernen och de olika hotellen.I slutsatsen menar författarna att FAMM- modellen och en servicekvalitetsmodell borde integreras för att uppnå bästa möjliga utvärderingsresultat vid ett hotellbesök.Nyckelord: Servicekvalitet, FAMM, Hotell, Mystery shopping och Gästnöjdhet

  • 173.
    Mossberg, Lena
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Gustafsson, Inga-Britt
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Service: en väg till framgång2008In: Service på restaurang / [ed] Lena Mossberg, Inga-Britt Gustafsson, Lund: Studentlitteratur , 2008, p. 9-15Chapter in book (Other academic)
    Abstract [sv]

     Att service betyder mycket för att vi som gäster ska få en positiv måltidsupplevelse är väl alla överens om. Det gäller för branschen att förstå de olika delarna i vad som är en måltidsupplevelse och i synnerhet vad service betyder i detta sammanhang. Vi har kort visat FAMM-modellen som visar måltidens fem aspekter varav servicemötet ingår i en av dessa. Att bara peka på att service är viktigt utan att förstå dess innebörd, effekter på lönsamhet och på gästens upplevelse gör att verksamheten har svårt att uppnå en hög och jämn kvalitet. Vid samma restaurangbesök kan gästen komma i kontakt med personal med olika roller och vara inblandade i många servicemöten. Inget möte får gå snett och genomtänkta strategier måste finnas för alla tillfällen. I de följande kapitlen får vi följa olika servicemöten på restaurang som studerats av olika forskare och som förhoppningsvis kan vara till stor nytta för företagare och anställda inom restaurangbranschen, liksom för studenter. Det finns många olika tillvägagångssätt för att studera och mäta servicemöten. Vi har valt olika ansatser och metoder i de olika projekten, som inledningsvis har introducerats men som utvecklas i diskussioner i de följande kapitlen.

  • 174.
    Mossberg, Lena
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Gustafsson, Inga-BrittÖrebro University, School of Hospitality, Culinary Arts & Meal Science.
    Service på restaurang2008Collection (editor) (Other (popular science, discussion, etc.))
    Abstract [sv]

    Boken handlar service på restaurang och ingår i ett forskningsprojekt där forskare vid institutionen och två magister studenter studerar olika faser i gästens restaurangbesök- från bokning till betalning. Den första fasen handlar om bokningen och syftet var att belysa restaurangers sätt att bemöta kunden vid telefonbokning, den andra om service vid ankomst med fokus på placering. den tredje om service vid beställning och den fjärde om servitörens beteende vid servering. När det är dags att lämna restaurangen återstår betalning av notan, vilket fokuserar på service vid betalningen. Sist ville vi se om det är vissa speciella servicemöten somär kritiska för gästernas måltidsupplevelser.  Boken är kortare sammanfattningar av studierna och vill man få tillgång till respektive forskningsuppsats så finns de på Studentlitteraturs hemsida: www.studentlitteratur.se/service.

  • 175.
    Månsson, Anna
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Östberg, Frida
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Matsedelsstudie i förskolan utifrånde sju gastronomiska variablerna2011Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Inledning: Maten är inte bara något som ska ge oss näring. Utan också en mötesplats där man kan uppleva glädje och njutning. För barn är bra mat avgörande för dess hälsa, välbefinnande och utveckling. Om barn ska orka leka och lära är det viktigt att de får bra mat redan från början i förskolan.Syfte: Författarna vill se om det som står på matsedeln stämmer överens med det som senare hamnar på tallriken samt se om det finns någon skillnad på förskolor som har mottagnings – respektive tillagningskök utifrån de sju gastronomiska variablerna.

    Metod/material: Datainsamlingen genomfördes i form av deltagande observationer med låg grad av struktur. Observationerna genomfördes på fem olika förskolor i Sverige i tre olika kommuner. Tre av dessa förskolor hade mottagningskök och två med tillagningskök. Förskolorna besöktes vid lunchtid under två dagar. Maten åts av författarna, fotograferades och bedömdes med hjälp av ett observationsschema utifrån de sju gastronomiska variablerna. Rådatan sammanställdes sedan till en analys av lunchrätten.

    Resultat: Det fanns en varierad kvalité av gastronomiska variablerna i lunchrätterna som serverades på förskolorna med de olika typerna av kök. Det fanns en varierad tillförlitlighet på de olika lunchrätterna som serverades och utlästes av matsedeln.

    Slutsats: I förskolor med tillagningskök stämde det som stod på matsedeln överens med det som sedan hamnade på tallriken vilket det bara delvis gjorde på förskolorna med mottagningskök. Upplevelsen av lunchen var olika utifrån de sju gastronomiska variablerna då det kom till tillagning – respektive mottagningskök.

  • 176. Nissen Johansen, E.
    et al.
    Blom, Thomas
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    An artistic director of the hotel and restaurant experience through the details´, radiance and harmony2003In: Culinary arts and sciences IV: global and national perspectives / [ed] John S. A. Edwards, Inga-Britt Gustafsson, Bournemouth: Worshipful Company of Cooks Research Centre Bournemouth University , 2003, p. 115-123Conference paper (Other academic)
  • 177.
    Nordin, E. E.
    et al.
    Restaurang- och hotellhögskolan - Grythytte akademi, School of Hospitality, Culinary Arts & Meal Science.
    Öström, Åsa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Gustafsson, Inga-Britt
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Differences in health and taste attitudes among middle age people in Sweden2005In: Culinary arts and sciences V: global and national perspectives / [ed] J.S.A. Edwards, B. Kowrygo, K. Rejman, Bournemouth: The Worshipful Company of Cooks Research Centre at Bornemouth University , 2005, p. 609-609Conference paper (Other academic)
  • 178.
    Nordin, Erika
    et al.
    Restaurang- och hotellhögskolan - Grythytte akademi, School of Hospitality, Culinary Arts & Meal Science.
    Bosander, Fredrik
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Gustafsson, Inga-Britt
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Öström, Åsa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Sensory evaluation of specific flavours in sauces with various amount of added butter2003In: Culinary arts and sciences IV: global and national perspectives / [ed] John S. A. Edwards, Inga-Britt Gustafsson, Bournemouth: Worshipful Company of Cooks Research Centre at Bournemouth University, UK , 2003, p. 430-439Conference paper (Other academic)
  • 179.
    Norling, Jonas
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Smaksatt vodka: En sensorisk analys av konsumenters preferenser2011Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    InledningÅr 1879, grundade Lars Olsson Smith Absolut rent brännvin, dåtidens Absolut Vodka. År 1979,hundra år senare passerade företaget en ny fas genom globalisering under varumärket AbsolutVodka. Sedan introduktionen av det nya varumärket har försäljningen stigit från 0,1 miljoner litertill 96,6 miljoner liter per år, över hela värden. Under senare delen av 1980-talet introduceradeföretaget smaksatta vodkasorter för att främja barbranschens cocktails.Syfte och frågeställningUppsatsens syfte är att kartlägga hur konsumenter upplever intensiteten på fem utvaldasmakegenskaper i smaksatt vodka, satt i relation till hur de egentligen önskar att intensiteten skullevara.Uppfyller Absolut Vodkas smaksatta vodkor konsumenternas preferenser?Metod och materialUndersökningen grundar sig i en sensorisk analys för att besvara uppsatsens syfte ochfrågeställning. Vid analysen användes fem stycken olika prover tillhörande Absolut Vodkas portfölj.Intensiteten för egenskaper sötma, alkohol, smak, kropp och längd bedömdes efter hurkonsumenterna upplevde intensitet samt hur de önskade att intensiteten skulle vara i proverna.ResultatResultatet påvisade skillnad mellan den upplevda samt den önskade intensiteten för alla utvaldaegenskaper, för de olika proverna. För provet Absolut Mango framkom en önskan om högreintensitet för egenskapen kropp och minskad intensitet för egenskaperna alkohol och smak. Föregenskaperna sötma och längd påvisades en svag skillnad mellan upplevd och önskad intensitet.SlutsatsProdukterna uppfyllde i många avseenden inte konsumenternas preferenser för egenskaperna sötma,alkohol, smak, kropp och längd. Ämnesgrupperna som antas kunna anpassas efter konsumenternasönskemål är acetaldehyd, högre alkoholer, fettsyror och estrar.Nyckelord: Distilled, fermentation, flavour compounds, production, sensory.

  • 180. Nydahl, M.
    et al.
    Gustafsson, Inga-Britt
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Mohsen, R.
    Becker, W.
    Comparison between optical readable and open-ended weighed food records2009In: Food and Nutrition Research, ISSN 1654-6628, Vol. 53, no 1, p. 1-8Article in journal (Refereed)
    Abstract [en]

    Background: A simplified optically readable food record (ORFR) was developed and compared with an openended weighed record (WR). Objective: To compare intake of nutrients and foods using a seven-day ORFR with intake estimated using a seven-day WR. The results from each method were validated against 24-h urine nitrogen excretion and energy intake (EI)/estimated basal metabolic rate (BMR) cut-off values. Design: The study comprised 73 free-living, healthy 70-year-old Swedish men. Dietary data were collected during seven consecutive days, starting either with WR or ORFR. Results: Average intakes of energy and several nutrients were significantly lower when estimated using ORFR than when using WR. However, when adjusted for nutrient density, only a few nutrients were still lower with ORFR. Spearman correlation coefficients between the two methods regarding intakes of energy and energy-yielding nutrients were moderate to high, i.e. 0.4 0.6, while figures for most micro-nutrients were in the range 0.30.5. A large proportion of subjects under-reported their EIs, a higher proportion doing so when using ORFR. Protein intake obtained using ORFR was 31% lower than the values calculated from the 24-h urine nitrogen excretion, and 22% lower than those obtained from WR. Average intakes of milk, cheese and other milk products as well as coffee, tea and alcohol were significantly higher when estimated using ORFR than when using WR, while intakes of vegetables, meat and meat products, fish, bread and cereal products as well as number of sweet foods were significantly lower with ORFR. Conclusions: Based on these results, adjustments of some portion sizes in ORFR are suggested. In view of the advantages of ORFR with respect to lower response burden and rapid processing of data, such adjustments would make ORFR a suitable dietary assessment tool for use in dietary surveys, including larger resourcedemanding epidemiological investigations.

  • 181.
    Nygren, Tobias
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Ad astra2011In: Guide till årets svenska måltidslitteratur 2011 / [ed] Carl Jan Granqvist, Birgit Hemberg, Christina Möller, Dick Norberg, Barbro Stanley, Karsten Thurfjell, Ann Häppich, Grythyttan: Måltidsakademiens förlag i Grythyttan AB , 2011, p. 33-34Chapter in book (Other (popular science, discussion, etc.))
  • 182.
    Nygren, Tobias
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    För att skapa måltidsupplevelse på restaurang krävs både erfarenhet och utbildning2007In: Den medvetna måltidskunskapen: en vänbok till Inga-Britt Gustafsson / [ed] Richard Tellström, Lena Mossberg, Inger M. Jonsson, Örebro: Örebro universitet , 2007, p. 157-161Chapter in book (Other academic)
  • 183.
    Nygren, Tobias
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Grythyttan är GULD!2009In: Guide till årets svenska måltidslitteratur 2009 / [ed] Carl Jan Granqvist, Birgit Hemberg, Christina Möller, Dick Norberg, Barbro Stanley, Karsten Thurfjell, Ann Häppich, Grythyttan: Måltidens hus i Norden , 2009, p. 61-61Chapter in book (Other (popular science, discussion, etc.))
  • 184.
    Nygren, Tobias
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Om konsten att njuta2004In: Kultur och identitet: doktorandkurs i spetsen "Sinnena och konsten" / [ed] Inga-Britt Gustafsson, Börje Stålhammar, Örebro: Örebro universitetsbibliotek , 2004, p. 153-169Chapter in book (Other academic)
  • 185.
    Nygren, Tobias
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Restauranghögskolan i Grythyttan, Institutionen för Restaurang- och måltidskunskap, Örebro universitet2007In: Årets svenska måltidslitteratur 2007 / [ed] Barbro Stanley, Ann Häppich, Grythyttan: Måltidens hus i Norden , 2007, p. 52-54Chapter in book (Other (popular science, discussion, etc.))
  • 186.
    Nygren, Tobias
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Sensorisk forskning om mat och vin i kombination, med fokus på doften2003In: Öppna doftsinnet!: Dokumentation av seminarium om människans doftsinne, januari 2003, Örebro: Örebro universitet , 2003, p. 48-50Chapter in book (Other academic)
  • 187.
    Nygren, Tobias
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Tal till avgångstudenter 20082008In: Årets svenska måltidslitteratur 2008 / [ed] Carl Jan Granqvist, Birgit Hemberg, Ulf Larsson, Christina Möller, Dick Norberg, Barbro Stanley, Karsten Thurfjell, Ann Häppich, Grythyttan: Måltidens hus i Norden , 2008, p. 64-65Chapter in book (Other (popular science, discussion, etc.))
  • 188.
    Nygren, Tobias
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Gustafsson, Inga-Britt
    Örebro University, Department of Restaurant & Culinary Arts.
    Johansson, Lisbeth
    Perceived flavour changes in blue mould cheese after tasting white wine2003In: Culinary arts and sciences IV: global and national perspectives / [ed] John S. A. Edwards, Inga-Britt Gustafsson, Bornemouth: Worshipful Company of Cooks Research Centre at Bournemouth University, UK , 2003, p. 440-448Conference paper (Other academic)
  • 189.
    Nygren, Tobias
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Gustafsson, Inga-Britt
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Öström, Åsa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Johansson, L.
    Flavour changes produced by wine and cheeese interactions measured by sensory methodology2001In: Culinary arts and sciences III: global and national perspectives / [ed] John S. A. Edwards, M. M. Hewedi, Bournemouth: Worshipful Company of Cooks Centre for Culinay Research at Bournemouth University , 2001, p. 509-520Conference paper (Other academic)
  • 190.
    Nygren, Tobias
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Gustafsson, Inga-Britt
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Öström, Åsa
    Risvik, E.
    Preferences for wines and blue mould cheeses in combination2003In: Culinary arts and sciences IV: global and national perspectives / [ed] John S. A. Edwards, Inga-Britt Gustafsson, Bornemouth: Worshipful Company of Cooks Research Centre at Bournemouth University, UK , 2003, p. 460-460Conference paper (Other academic)
  • 191.
    Parihar, Vishal Singh
    Örebro University, School of Health and Medical Sciences. Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Human listeriosis: sources and routes2008Doctoral thesis, comprehensive summary (Other academic)
    Abstract [en]

    The bacterium Listeria monocytogenes can cause the disease listeriosis in both humans and animals. For the epidemiological investigation of listeriosis detection and characterisation of the organism are important steps.

    Paper I. There are few reports on the incidence of L. monocytogenes in clinical samples from humans in India. Therefore, we investigated 144 samples from immunocompromised patients. L. monocytogenes was isolated from two placental bits from women with poor obstetric history, one patient with renal failure and three other patients. Five isolates were positive for the virulence genes hlyA, actA and iap. The sixth isolate was positive for hlyA and actA genes.

    Paper II. Characterisation of 601 human L. monocytogenes isolates causing invasive listeriosis during the period 1986 to 2007 in Sweden reveals a decrease in serovar 4b strains. Since 1996, serovar 1/2a has become the predominant serovar causing human listeriosis: PFGE analysis revealed two clusters including different serotypes suggesting that we need more studies on genetic relatedness among clinical isolates.

    Paper III. The incidence of Listeria species in seafood from markets in Goa was studied. One hundred and fifteen raw/fresh seafoods bought at the fish markets were sampled and tested for presence of Listeria spp. L. monocytogenes was detected in 10 samples. L. monocytogenes in raw seafood may pose a health risk in kitchen if contaminating ready-to-eat food.

    Paper IV. Gravad and cold-smoked salmon are associated with human listeriosis in Sweden. L. monocytogenes was isolated from 11 of 56 products. Serovar 1/2a was predominant, followed by 4b. REA/PFGE typing of the isolates identified five types of L. monocytogenes. One type was identical to a human type, two other were closely related.These findings suggest that gravad and cold-smoked salmon are still possible sources of listeriosis in Sweden.

    Paper V. Many outbreaks of listeriosis have been related to consumption of dairy-associated products. Therefore, 123 farm bulk milk samples in India and 20 cervico-vaginal samples from dairy cows with reproductive disorders were investigated for L. monocytogenes.

    L. monocytogenes was isolated from 17.9% of bulk milk samples and from 10% of cervico-vaginal swabs. The virulence gene hlyA was detected in all isolates. These findings represent a public health risk where unpasteurised milk and milk products are largely consumed.

    Paper VI. Isolates of L. monocytogenes (n=177) from 22 animal species were characterized and compared with human strains isolated between 1986-2006 in Sweden. Although many animals and humans shared pulsovars, they did not appear at the same time or with the same proportion of strains. The pulsovars shared by both animals and humans may indicate that there is an exchange of L. monocytogenes strains between these two groups due to either direct or indirect transmission.

     

    List of papers
    1. Isolation of Listeria monocytogenes from human clinical cases in India
    Open this publication in new window or tab >>Isolation of Listeria monocytogenes from human clinical cases in India
    Show others...
    (English)Manuscript (preprint) (Other academic)
    National Category
    Medical Biotechnology
    Research subject
    Biomedicine
    Identifiers
    urn:nbn:se:oru:diva-15595 (URN)
    Available from: 2011-05-17 Created: 2011-05-17 Last updated: 2017-10-17Bibliographically approved
    2. Characterization of human invasive isolates of Listeria monocytogenes in Sweden 1986-2007
    Open this publication in new window or tab >>Characterization of human invasive isolates of Listeria monocytogenes in Sweden 1986-2007
    Show others...
    2008 (English)In: Foodborne pathogens and disease, ISSN 1535-3141, E-ISSN 1556-7125, Vol. 5, no 6, p. 755-761Article in journal (Refereed) Published
    Abstract [en]

    Since 1986, 68% of the Listeria monocytogenes isolates from human cases of invasive listeriosis in Sweden are available for retrospective studies. The aim of the present study was to characterize 601 human invasive isolates of L. monocytogenes in Sweden from 1986 to 2007 by using serotyping and pulsed-field gel electrophoresis. Since 1996, serovar 4b was permanently reduced to the second or third most common serovar in human cases in Sweden. During the latter period, 2000-2007, only 13% belonged to serovar 4b and 71% to 1/2a. The dendrogram, based on pulsovars, reveals two clusters with different serovars. Cluster 1 exhibits serovars 4b and 1/2b, whereas cluster 2 consists of serovar 1/2a. Serovar 1/2a seems to be more heterogeneous than serovar 4b.

    Place, publisher, year, edition, pages
    Mary Ann Liebert, 2008
    Keywords
    Invasive, Listeria monocytogenes, retrospective
    National Category
    Microbiology in the medical area
    Research subject
    Microbiology; Culinary Arts and Meal Science
    Identifiers
    urn:nbn:se:oru:diva-2997 (URN)10.1089/fpd.2008.0123 (DOI)000262028400007 ()18847381 (PubMedID)2-s2.0-57749091480 (Scopus ID)
    Note

    The work is done in cooperation with the School of Hospitality, Culinary Arts & Meal Science, Örebro University

    Available from: 2008-09-05 Created: 2008-09-05 Last updated: 2018-01-13Bibliographically approved
    3. Isolation and characterization of Listeria species from tropical seafoods
    Open this publication in new window or tab >>Isolation and characterization of Listeria species from tropical seafoods
    2008 (English)In: Food Control, ISSN 0956-7135, E-ISSN 1873-7129, Vol. 19, no 6, p. 566-569Article in journal (Refereed) Published
    Abstract [en]

    The incidence of Listeria species in the seafood of markets in Goa, India was studied. One hundred and fifteen raw/fresh seafoods bought at the fish markets were sampled and tested for presence of Listeria spp. using a two step enrichment procedure, followed by plating on two selective agars. The confirmation of the isolates was based on biochemical identification. Twenty eight seafood samples were positive for Listeria spp. and in 10 samples Listeria monocytogenes was detected. L.innocua was the most common Listeria species recovered and was detected in 18 samples. L. monocytogenes in raw seafood may pose a health risk in kitchen if contaminating ready-to-eat food.

    Place, publisher, year, edition, pages
    Amsterdam: Elsevier, 2008
    National Category
    Medical and Health Sciences Microbiology in the medical area Social Sciences
    Research subject
    Microbiology; Culinary Arts and Meal Science; Biomedicine
    Identifiers
    urn:nbn:se:oru:diva-2998 (URN)10.1016/j.foodcont.2007.06.009 (DOI)
    Note

    The work is done in cooperation with the School of Hospitality, Culinary Arts & Meal Science, Örebro University

    Available from: 2008-09-05 Created: 2008-09-05 Last updated: 2018-01-13Bibliographically approved
    4. Gravad (Gravlax) and cold-smoked salmon, still a potential source of listeriosis
    Open this publication in new window or tab >>Gravad (Gravlax) and cold-smoked salmon, still a potential source of listeriosis
    Show others...
    2009 (English)In: Journal of Foodservice, ISSN 1748-0140, Vol. 20, no 1, p. 15-20Article in journal (Refereed) Published
    Abstract [en]

    Gravad (Gravlax) and cold-smoked salmon are associated with human listeriosis in Sweden. The present investigation of Listeria monocytogenes in salmon was a follow-up of a similar study in the middle of the 1990s. Since our first study, there has been an increasing focus on food hygiene in general and specially on self-inspection and Hazard Analysis and Critical Control Points from the authorities and food producers. L. monocytogenes was isolated from 11 (three manufacturers) of the 56 products analyzed. The highest level of L. monocytogenes was 1500 cfu/g from a cold-smoked salmon product; however, the level was low (<100 cfu/g) in most products. Serovar 1/2a was predominant, followed by 4b. restriction enzyme analysis/ pulsed-field gel electrophoresis typing of the 56 salmon isolates identified five types of L. monocytogenes. One type was identical to a human type, whereas two other were closely related. These findings suggest that gravad and coldsmoked salmon are still possible sources of listeriosis in Sweden.

    Place, publisher, year, edition, pages
    Oxford: Blackwell Publishing, 2009
    National Category
    Medical and Health Sciences
    Research subject
    Culinary Arts and Meal Science; Biomedicine
    Identifiers
    urn:nbn:se:oru:diva-2999 (URN)10.1111/j.1748-0159.2008.00118.x (DOI)
    Available from: 2008-09-05 Created: 2008-09-05 Last updated: 2017-10-18Bibliographically approved
    5. Isolation of Listeria species from farm bulk milk at the receiving dairy plant and cervico-vaginal swabs
    Open this publication in new window or tab >>Isolation of Listeria species from farm bulk milk at the receiving dairy plant and cervico-vaginal swabs
    Show others...
    2007 (English)In: Indian Journal of Comparative Microbiology, Immunology and Infectious Diseases, ISSN 0974-0147, Vol. 28, no 1/2, p. 53-55Article in journal (Refereed) Published
    Abstract [en]

    Listeria species were isolated from farm bulk milk (n=123) at the receiving dairy plant and cervico-vaginal samples (n=20) collected from dairy cows with reproductive disorders. Following enrichment and plating on two selective agar media, confirmation of the isolates was based on standard tests. Isolates were subjected to a PCR assay for detection of the hlyA gene. Overall, Listeria spp. were isolated from 30(24.4%) bulk milk samples and four (20%) cervico-vaginal swabs. Listeria monocytogenes was isolated from 17.9%, L. innocua from 1.6%, L. seeligeri from 3.3% and L. welshimeri from 1.6% bulk milk samples. Only L. monocytogenes (10%) and L. innocua (10%) could be isolated from cervico-vaginal swabs. The hlyA gene was detected in all L. monocytogenes isolates. These findings represent a public health risk where homemade unpasteurised milk and milk products are largely consumed.

    National Category
    Medical and Health Sciences Infectious Medicine
    Research subject
    Biomedicine
    Identifiers
    urn:nbn:se:oru:diva-3000 (URN)
    Available from: 2008-09-05 Created: 2008-09-05 Last updated: 2017-10-18Bibliographically approved
    6. Molecular characterisation of Listeria monocytogenes isolates from animals in Sweden and comparison with previously characterised human strains
    Open this publication in new window or tab >>Molecular characterisation of Listeria monocytogenes isolates from animals in Sweden and comparison with previously characterised human strains
    Show others...
    (English)Manuscript (preprint) (Other academic)
    National Category
    Medical Biotechnology
    Research subject
    Biomedicine
    Identifiers
    urn:nbn:se:oru:diva-26575 (URN)
    Available from: 2012-12-03 Created: 2012-12-03 Last updated: 2017-10-17Bibliographically approved
  • 192.
    Parihar, Vishal Singh
    et al.
    Örebro University, School of Health and Medical Sciences.
    Barbuddhe, Sukhadeo
    Danielsson-Tham, Marie-Louise
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Tham, Wilhelm
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Isolation and characterization of Listeria species from tropical seafoods2008In: Food Control, ISSN 0956-7135, E-ISSN 1873-7129, Vol. 19, no 6, p. 566-569Article in journal (Refereed)
    Abstract [en]

    The incidence of Listeria species in the seafood of markets in Goa, India was studied. One hundred and fifteen raw/fresh seafoods bought at the fish markets were sampled and tested for presence of Listeria spp. using a two step enrichment procedure, followed by plating on two selective agars. The confirmation of the isolates was based on biochemical identification. Twenty eight seafood samples were positive for Listeria spp. and in 10 samples Listeria monocytogenes was detected. L.innocua was the most common Listeria species recovered and was detected in 18 samples. L. monocytogenes in raw seafood may pose a health risk in kitchen if contaminating ready-to-eat food.

  • 193.
    Parihar, Vishal Singh
    et al.
    Örebro University, Department of Restaurant & Culinary Arts. Department of Clinical Medicine, Örebro University Hospital, Örebro, Sweden.
    Lopez-Valladares, Gloria
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Danielsson-Tham, Marie-Louise
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Peiris, Inoka
    Helmersson, Seved
    Department of Environmental Assessment, SLU, Uppsala, Sweden.
    Unemo, Magnus
    Örebro University, School of Health and Medical Sciences. Department of Clinical Microbiology, Örebro University Hospital, Örebro, Sweden.
    Andersson, Birgitta
    Department of Bacteriology, Malmö University Hospital, Malmö, Sweden.
    Arneborn, Malin
    The Swedish Institute for Infectious Disease Control and MTC, Karolinska Institutet, Solna, Sweden.
    Bannerman, Elizabeth
    Centre National des Listeria, Institut de Microbiologie, Lausanne, Switzerland.
    Barbuddhe, Sukhadeo
    ICAR Research Complex for Goa, Old Goa, India.
    Bille, Jacques
    Centre National des Listeria, Institut de Microbiologie, Lausanne, Switzerland.
    Hajdu, Lajos
    AstraZeneca AB, Södertälje, Sweden.
    Jacquet, Christine
    Laboratoire des Listeria, Institut Pasteur, Paris, France.
    Johansson, Christina
    The Swedish Institute for Infectious Disease Control and MTC, Karolinska Institutet, Solna, Sweden.
    Löfdahl, Margareta
    The Swedish Institute for Infectious Disease Control and MTC, Karolinska Institutet, Solna, Sweden.
    Möllerberg, Gunnel
    The Swedish Institute for Infectious Disease Control and MTC, Karolinska Institutet, Solna, Sweden.
    Ringberg, Håkan
    Regional Centre for Communicable Disease Control and Prevention, Malmö, Sweden.
    Rocourt, Jocelyne
    Centre Pasteur du Cameroun, Yaounde, Cameroon.
    Tjernberg, Ingela
    Department of Bacteriology, Malmö University Hospital, Malmö, Sweden.
    Ursing, Jan
    Department of Bacteriology, Malmö University Hospital, Malmö, Sweden.
    Henriques-Normark, Birgitta
    The Swedish Institute for Infectious Disease Control and MTC, Karolinska Institutet, Solna, Sweden.
    Tham, Wilhelm
    Örebro University, School of Hospitality, Culinary Arts & Meal Science. Department of Restaurant and Culinary Arts, Örebro University, Grythyttan, Sweden.
    Characterization of human invasive isolates of Listeria monocytogenes in Sweden 1986-20072008In: Foodborne pathogens and disease, ISSN 1535-3141, E-ISSN 1556-7125, Vol. 5, no 6, p. 755-761Article in journal (Refereed)
    Abstract [en]

    Since 1986, 68% of the Listeria monocytogenes isolates from human cases of invasive listeriosis in Sweden are available for retrospective studies. The aim of the present study was to characterize 601 human invasive isolates of L. monocytogenes in Sweden from 1986 to 2007 by using serotyping and pulsed-field gel electrophoresis. Since 1996, serovar 4b was permanently reduced to the second or third most common serovar in human cases in Sweden. During the latter period, 2000-2007, only 13% belonged to serovar 4b and 71% to 1/2a. The dendrogram, based on pulsovars, reveals two clusters with different serovars. Cluster 1 exhibits serovars 4b and 1/2b, whereas cluster 2 consists of serovar 1/2a. Serovar 1/2a seems to be more heterogeneous than serovar 4b.

  • 194.
    Peiris, Inoka Priyadarshani
    et al.
    Restaurang- och hotellhögskolan - Grythytte akademi, School of Hospitality, Culinary Arts & Meal Science.
    Lopez-Valladares, Gloria
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Parihar, Vishal Singh
    Örebro University, School of Health and Medical Sciences.
    Helmersson, Seved
    Barbuddhe, Sukdevo
    Tham, Wilhelm
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Danielsson-Tham, Marie-Louise
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Gravad (Gravlax) and cold-smoked salmon, still a potential source of listeriosis2009In: Journal of Foodservice, ISSN 1748-0140, Vol. 20, no 1, p. 15-20Article in journal (Refereed)
    Abstract [en]

    Gravad (Gravlax) and cold-smoked salmon are associated with human listeriosis in Sweden. The present investigation of Listeria monocytogenes in salmon was a follow-up of a similar study in the middle of the 1990s. Since our first study, there has been an increasing focus on food hygiene in general and specially on self-inspection and Hazard Analysis and Critical Control Points from the authorities and food producers. L. monocytogenes was isolated from 11 (three manufacturers) of the 56 products analyzed. The highest level of L. monocytogenes was 1500 cfu/g from a cold-smoked salmon product; however, the level was low (<100 cfu/g) in most products. Serovar 1/2a was predominant, followed by 4b. restriction enzyme analysis/ pulsed-field gel electrophoresis typing of the 56 salmon isolates identified five types of L. monocytogenes. One type was identical to a human type, whereas two other were closely related. These findings suggest that gravad and coldsmoked salmon are still possible sources of listeriosis in Sweden.

  • 195.
    Petersson, Johanna
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Personalomsättning som praxis i restaurangbranschen: Dess konsekvenser för restaurangföretag2011Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Inledning – Restaurangbranschen är, och har alltid varit, en personalintensiv bransch med slitsamma arbetsförhållanden och dålig arbetsmiljö. Den är för många en inkörsport till arbetsmarknaden men sällan ett långsiktigt karriärsval och branschen har bland annat därför den högsta personalomsättningen av alla branscher i Sverige. Personalomsättning har både positiva och negativa konsekvenser för företag.Syfte – Syftet med denna uppsats var att undersöka om det ur en restaurangchefs perspektiv går att identifiera några incitament för att understödja personalomsättning, eller i alla fall inte aktivt motverka den inom restaurangföretag, samt om hög personalomsättning skapar fördelar för företagen.Metod och material – Sekundärdata samlades in genom en litteraturstudie och primärdata genom tre kvalitativa intervjuer med hjälp av ett stimulusmaterial utformat som ett case. Urvalet innefattar tre à la carte-restauranger med serveringstillstånd.Resultat – Studiens resultat tyder på att personalomsättning inte ses som ett stort problem utan snarare som en självklarhet, vilket påverkar restaurangernas arbetssätt. Ett antal incitament för att understödja personalomsättning kan identifieras, och det går tydligt att se att de tre intervjupersonerna har utformat driften så att de enkelt kan hantera personalomsättningen, istället för att utforma en arbetsplats där personalomsättning aktivt motverkas.Slutsats – Den höga förekomsten av personalomsättning i urvalsrestaurangerna är ingen tillfällighet, utan resultatet av ett avsiktligt arbete.Nyckelord: incitament, ledarskapspolicys, personaladministration.

  • 196.
    Pipping Ekström, Marianne
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Carin Boalt och 27000 måltider2006In: Festmåltid och vardagsmat: föredrag vid ett symposium till Anders Salomonssons minne 3-4 juni 2005 / [ed] Mats Hellspong, Uppsala: Kungl. Gustav Adolfs Akademien för svensk folkkultur , 2006, p. 83-94Conference paper (Other academic)
  • 197.
    Pipping Ekström, Marianne
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Champagnereklam inför millennieskiftet: en personlig betraktelse2005In: Spiritus 7 / [ed] Eva Lenneman, Stockholm: Vin & sprithistoriska museet , 2005, p. 75-83Chapter in book (Other (popular science, discussion, etc.))
  • 198.
    Pipping Ekström, Marianne
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    “Kungens lilla piga”: förlegad barnvisa eller ett ord i samhällsdebatten2004In: Kotitalous- kuluttaja- ja ravitsemisalan ammattilehti, ISSN 0047-3685, Vol. 68, no 6Article in journal (Refereed)
  • 199.
    Pipping Ekström, Marianne
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Kvinnor, män och arbetet med maten.2005In: Nye og tradisjonelle trekk i nordisk matkultur: artikkelsamling fra et nordisk seminar / [ed] Eldbjørg Fossgard, Voss: Vestnorsk kulturakademi , 2005, p. 21-21Chapter in book (Other (popular science, discussion, etc.))
  • 200.
    Pipping Ekström, Marianne
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Mina förmödrar inom matforskningen2007In: Hushållsvetenskap & Co / [ed] Marianne Pipping Ekström, Helena Åberg, Kerstin Bergström, Hillevi Prell, Göteborg: Göteborgs universitet , 2007, p. 35-46Chapter in book (Other academic)
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