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  • 1.
    Abrahamsson, Ida
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Pap, Darko
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Patogena mikroorganismer i vin, fruktvin, cider, öl & kombucha: En mikrobiologisk analys av opastöriserade drycker2021Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
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  • 2.
    Ackelid Leander, Hanna
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Garp, Herman
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Nätverksbaserade konkurrensfördelar & Geografiska aspekter: En studie om restaurang- och lantbruksverksamhet på sydsvenska landsbygden2023Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
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  • 3.
    Adolfsson, Camilla
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Kenne, John
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Barns åsikter om måltidsmiljön i skolrestauranger2013Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
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  • 4.
    Aggebrandt, Hedda
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Rebelo, Daniella
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    När krisen kommer2020Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
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  • 5.
    Ahlin, Lina
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Sjöblom, Mattias
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Plåt som plåt?: En studie om materialvalets inverkan på tillagningsprocessen2012Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
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  • 6.
    Ahlroos, Louise
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Gunnarsson, Carolina
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Sambandet mellan work-life balance och  personalomsättning ur ett hospitality perspektiv2020Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
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  • 7.
    Ahlström, Amanda
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Södergren, Alexandra
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Smaker av Sverige: En konsumentundersökning2014Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
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  • 8.
    Ahlström, Amanda
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Södergren, Amanda
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Sommar, Linn
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Mat utanför hemmet: Hushållssammansättning och inkomst i urbana Kina2013Independent thesis Basic level (university diploma), 5 credits / 7,5 HE creditsStudent thesis
    Abstract [sv]

    Kinas ekonomi och befolkning växer och urbaniseringen ökar. Människorna i landet konsumerar varor och tjänster dagligen. Konsumtionen av mat utanför hemmet sker i allt större utsträckning.

    Syftet med denna studie var att undersöka hur ett kinesiskt storstadshushålls inkomst och sammansättning påverkar sannolikheten att konsumera food away from home (FAFH).

    För att svara på syftet har fem vetenskapliga artiklar analyserats.

    Resultatet visade att inkomst och familjesammansättning bidrog till både ökad och minskad konsumtion av mat utanför hemmet. Inkomsten spelade in då hushållets sannolikhet att konsumera mat utanför hemmet låg i direkt anknytning till hur hushållets ekonomi såg ut. Familjesammansättningen spelade in då antal medlemmar, närvaro av barn eller äldre samt antal inkomsttagare ökade eller minskade sannolikheten för konsumtionen av mat utanför hemmet.

    Hushållets inkomst och sammansättning har enskilt och i samverkan en stor påverkan på FAFH konsumtionen för ett kinesiskt storstadshushåll.

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    Mat utanför hemmet
  • 9.
    Ahmeteg, Sebastian
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Bergdahl, Louise
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Vidén Andersson, Olle
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Brettanomyces – Jästartens sensoriska påverkan på vin2013Independent thesis Basic level (university diploma), 5 credits / 7,5 HE creditsStudent thesis
    Abstract [sv]

    Brettanomyces har en omdiskuterad roll inom vinindustrin. Jästarten har betraktats som en defekt på grund av dess förmåga att producera ej önskvärda aromer vilka kan maskera druvans genetiska karaktär. Forskning visar på att begrepp som komplexitet och personliga preferenser är faktorer vilka påverkar om Brettanomyces betraktas som önskvärt eller ej. Det tycks vara en fråga om att kontrollera nivån av Brettanomyces där en viss grad tillför komplexitet och en allt för påtaglig nivå ger motsatt effekt.

    Syftet med studien är att undersöka hur den sensoriska upplevelsen av jästarten Brettanomyces går att kontrollera i vin.

    Studien grundades på fem vetenskapliga artiklar vilka har sammanställts för att svara på litteraturstudiens syfte.

    Resultatet visar att huruvida de brettkaraktärer upplevs som önskvärda eller ej är kopplat till personliga preferenser. Vidare visar resultatet på att olika föreningar är av betydelse för den sensoriska upplevelsen av Brettanomyces där forskning centreras kring etylfenoler. I resultatet framgår att det oftast bara är koncentrationen av etylfenoler som undersöks vid mätningar av brettkaraktärer men att andra komponenter är av betydelse.

    Den sensoriska upplevelsen av jästarten Brettanomyces visar sig gå att kontrollera genom att använda neutrala strängar för en önskad tillväxt men att andra föreningar har betydelse för den sensoriska upplevelsen. Studien visar att personliga preferenser är av betydelse för hur brettkaraktärer upplevs sensoriskt som positivt eller negativt.

  • 10.
    Ahnén, Jessica
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Strand, Sofia
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Honung: Sensorisk analys på sorthonung2015Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
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  • 11.
    Akner Koler, Cheryl
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Nanoformgivning genom haptiska, estetiska laborationer2012In: Dokumentation och presentation av konstnärlig forskning / [ed] Torbjörn Lind, Stockholm: Vetenskapsrådet , 2012, p. 113-125Chapter in book (Other academic)
    Abstract [en]

    Nano design through haptic and aestethic laboratory experiments.

  • 12.
    Akner-Koler, Cheryl
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Expanding the boundaries of form theory and practice: developing the model evolution of form2012In: Shaping design teaching: explorations into the teaching of form / [ed] Nicolai Steinø, Mine Özkar, Aalborg: Aalborg Universitetsforlag, 2012, 1Chapter in book (Refereed)
  • 13.
    Akner-Koler, Cheryl
    et al.
    University of Arts, Crafts and Design, Department of Design, Interior Architecture and Visual Communication (DIV), Industrial Design, Hägersten, Sweden.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Göran-Rodell, Annika
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Sharing Haptic Attributes: Model development of 4 haptic attribute models for hand, nose, mouth and, body2020In: Working Together: Symposium on artistic research 2020, 2020Conference paper (Other academic)
    Abstract [en]

    Our topic concerns how to conduct practice-based research between and within three aesthetic disciplines: sculptor, professional taster, and performative artist. We continue to work with the material and experiences developed during the 3-year VR-funded HAPTICA research project. Our plan is to actualise a few practical situations that show how we gained both a deeper aesthetic knowledge within our own artistic disciplines and grew more sensitive and knowledgeable about the challenges faced in the other disciplines. The overall topic has been to expand the field of aesthetics by including the proximity senses: tactile, haptic, smell, taste, and movement by conducting artistic research in haptic.

  • 14.
    Akner-Koler, Cheryl
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Tibell, Lena
    Aesthetics and nanostructure2011In: International Innovation, ISSN 2041-4552, no 6, p. 97-97Article in journal (Other academic)
    Abstract [en]

    Professors Cheryl Akner-Kohler and Lena Tibell of the Nanoform project describe the artistic methods and benefits that it might afford to both science and society.

  • 15.
    Akrapp, Robin
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Larsson, Linus
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Restaurant Revenue Management: En fallstudie i att optimera en restaurangs resultat med menyanalyser2015Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
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  • 16.
    Albrektsson, Ola
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    It really bugs me.....: En deskriptiv sensorisk analys av sju ätbara insekter2017Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
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  • 17.
    Albrektsson, Ola
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    It really bugs me…: En deskriptiv sensorisk analys av sju ätbara insekter2017Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
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  • 18.
    Alenius, Sebastian
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Jensen, Svante
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Sulfiter som tillsats: En undersökning på vinkonsumenters kunskap om sulfiter i vin2018Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
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  • 19.
    Alexopoulou, Sofia
    et al.
    Örebro University, School of Humanities, Education and Social Sciences.
    Fart, Frida
    Örebro University, School of Medical Sciences.
    Jonsson, Ann-Sofie
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Karni, Liran
    Örebro University, Örebro University School of Business.
    Kenalemang, Lame Maatla
    Örebro University, School of Humanities, Education and Social Sciences.
    Krishna, Sai
    Örebro University, School of Science and Technology.
    Lindblad, Katarina
    Örebro University, School of Music, Theatre and Art.
    Loutfi, Amy
    Örebro University, School of Science and Technology.
    Lundin, Elin
    Örebro University, School of Health Sciences.
    Samzelius, Hanna
    Örebro University, School of Humanities, Education and Social Sciences.
    Schoultz, Magnus
    Örebro University, School of Humanities, Education and Social Sciences.
    Spang, Lisa
    Örebro University, School of Health Sciences.
    Söderman, Annika
    Örebro University, School of Health Sciences.
    Tarum, Janelle
    Örebro University, School of Health Sciences.
    Tsertsidis, Antonios
    Örebro University, Örebro University School of Business.
    Widell, Bettina
    Örebro University, School of Humanities, Education and Social Sciences.
    Nilsson, Kerstin (Editor)
    Örebro University, School of Medical Sciences.
    Successful ageing in an interdisciplinary context: popular science presentations2018Book (Other (popular science, discussion, etc.))
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    Omslag
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    Successful ageing in an interdisciplinary context: popular science presentations
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  • 20. Ali, MA
    et al.
    Strandvik, B
    Palme-Kilander, C
    Yngve, Agneta
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Lower polyamine levels in breast milk of obese mothers compared to mothers with normal body weight2013In: Journal of human nutrition and dietetics (Print), ISSN 0952-3871, E-ISSN 1365-277X, Vol. 26 Suppl 1, p. 164-170Article in journal (Refereed)
    Abstract [en]

    BACKGROUND: Obesity is associated with risks for mother and infant, and the mothers' dietary habits influence breast milk composition. Polyamines are secreted in breast milk and are essential for the regulation of intestinal and immune function in newborns and infants. The present study aimed to investigate the level of polyamines in human milk obtained from obese and normal weight mothers at different times of lactation.

    METHODS: Breast milk from 50 mothers was obtained at day 3, and at 1 and 2 months after delivery. The mothers had normal body weight [body mass index (BMI) < 25 kg m(-2) ] or were obese (BMI > 30 kg/m(2) ). A subgroup of obese mothers participated in a weight reduction programme during pregnancy. Polyamines were analysed using high-performance liquid chromatography.

    RESULTS: The total polyamine content was significantly lower at all times in breast milk from obese mothers compared to milk from controls. Spermine levels did not differ between groups at any time in contrast to the levels of putrescine and spermidine. Putrescine concentrations were highest on day 3 and spermidine and spermine were highest at 1 month of lactation. The obese mothers, who received dietary advice during pregnancy based on the Nordic Nutrition Recommendations, had higher concentrations of putrescine and spermidine in their milk than the obese mothers without any intervention.

    CONCLUSIONS: Polyamine concentrations were lower in breast milk from obese mothers compared to mothers with a normal weight. General dietary intervention in obese mothers increased the polyamine levels, suggesting that the low levels in obesity were at least partly associated with food habits. However, the consistency of spermine suggests a special metabolic function of this polyamine.

  • 21.
    Alklind, Paulina
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Jonsson, Amanda
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Smaken av Lomas2020Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
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  • 22.
    Allinger, Sebastian
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Nilsson-Schneier, Mattias
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Sensoriska bedömningar på erfatslagrad sprit: Med metoden temporal dominance of sensation och just-about-right-skalan2016Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
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  • 23.
    Almgren, Rickard
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Eklind, Adam
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Mineralitet i vin: Analys av mineralitet som beskrivande begrepp i svenska vinmagasin2020Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
  • 24.
    Alpstig, Josefine
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Carlsson, Henning
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Boka nu: Hur lockas gästen att boka en övernattning via hotellets hemsida?2017Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
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  • 25.
    Alterstav, Malin
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Åkerlind, Siri
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Hållbar odling i urban miljö: Möjligheter och utmaningar för restaurangbranschen2018Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
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  • 26.
    Andersson, Hanna
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Fellman, Selinda
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Restaurangpersonalens yttre stil: En viktig del i helheten2015Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
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  • 27.
    Andersson, Karl
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Wittgren, Henrik
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Restaurangbesökarens inställning till Restaurant Revenue Management2016Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
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  • 28.
    Andersson, Sandra
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Holm, Karolina
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Opastöriserad Brieost: delikatess eller hälsorisk? 2019Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
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  • 29.
    Andersson, Sara
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Är öl en könskodad dryck?: Vad kvinnor tycker om smaken av öl2014Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
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  • 30.
    Andersson, Sara
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Andersson, Emilia
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Nedfors, Christina
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    I sötmans grepp: Om varför den söta smaken är så åtråvärd2013Independent thesis Basic level (university diploma), 5 credits / 7,5 HE creditsStudent thesis
    Abstract [sv]

    Den arena där socker och sötma förstärs har förändrats i och med att socker har gått från en global handelsvara, endast tillgänglig ett fåtal, till en lokal som når de stora massorna. Detta kanske kan ses som en mindre revolution i mathållningen. Men varför äter människan socker och varför finner hon smaken så åtråvärd?

    Syftet med studien var att ur ett evolutionärt samt kulturellt perspektiv undersöka varför människan finner den söta smaken åtråvärd.

    Metoden som har använts i föreliggande studie var en litteraturstudie av vetenskapliga artiklar där artiklar som berör hälsoaspekter som socker och sötma orsakar diskuteras emot bakgrundens evolutionära samt kulturella aspekter.

    Resultatet visade att människan fann den söta smaken åtråvärd baserat både på medfödda samt kulturellt inlärda preferenser.

    Av diskussionen framgick att det fanns en medfödd preferens för sötma men att den kulturellt betingade preferensen tog över genom den inlärning hon får från sin första måltid av modersmjölk och framåt. Människan förknippade därför sött med både trygghet, lugn, belöning, tröst men framförallt med mat. För om sötma endast vore evolutionärt betingat skulle människan kunna äta socker direkt ur påsen.

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    I sötmans grepp
  • 31.
    Andersson, Sara
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Berggren, Johanna
    Dodik, Ivana
    Boström, Sabina
    Revenue Management och Customer Relationship Management: Samarbeten och konflikter som uppstår när de ska locka till sig gäster2013Independent thesis Basic level (degree of Bachelor), 5 credits / 7,5 HE creditsStudent thesis
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  • 32.
    Andersson, Veronica
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Hillgren Mattsson, Elin
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    "Det är väl en social dryck kanske": Svenskar berättar om sitt vindrickande ur sensoriska, sociala och mediala aspekter2015Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
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  • 33.
    Andersson Vidén, Olle
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Ahrneteg, Sebastian
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Vinflaskans framsidesetikett som marknadsföringsverktyg i Sverige2014Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
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  • 34.
    Andresen, Jenny
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Visuell kommunikation som redskap för hållbara skolmåltider2022Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
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  • 35.
    Andrén, Josefin
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Brånfelt, Emilia
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Recensioner och betyg online: Hur påverkas gästen?2017Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
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  • 36.
    Anell Andersson, Johanna
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Magnusson, Sandra
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Gästens val av hotell: Faktorer som påverkar gästens val på internet 2015Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
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  • 37.
    Arcangioli, Nadja
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Singh Bhola, Rajat
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Fritidsresenärens bokningsbeteende: En studie om hur hotell kan öka bokningsfrekvensen på sin hemsida. 2017Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
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  • 38.
    Archer, N.S.
    et al.
    Commonwealth Scientific and Industrial Research Organisation (CSIRO) Agriculture and Food, Sydney, NSW, Australia; School of Hospitality, Culinary Arts and Meal Science, Örebro University, Örebro, Sweden.
    Cochet-Broch, M.
    Commonwealth Scientific and Industrial Research Organisation (CSIRO) Agriculture and Food, Sydney, NSW, Australia.
    Mihnea, Mihaela
    Örebro University, School of Hospitality, Culinary Arts & Meal Science. RISE Research Institutes of Sweden, Agriculture and Food, Gothenburg, Sweden.
    Garrido-Bañuelos, G.
    RISE Research Institutes of Sweden, Agriculture and Food, Gothenburg, Sweden.
    Lopez-Sanchez, P.
    RISE Research Institutes of Sweden, Agriculture and Food, Gothenburg, Sweden.
    Lundin, L.
    Commonwealth Scientific and Industrial Research Organisation (CSIRO) Agriculture and Food, Melbourne, VIC, Australia.
    Frank, D.
    Commonwealth Scientific and Industrial Research Organisation (CSIRO) Agriculture and Food, Sydney, NSW, Australia.
    Sodium Reduction in Bouillon: Targeting a Food Staple to Reduce Hypertension in Sub-saharan Africa2022In: Frontiers in Nutrition, E-ISSN 2296-861X, Vol. 9, article id 746018Article, review/survey (Refereed)
    Abstract [en]

    Bouillon cubes are a staple ingredient used in Sub-saharan African countries providing flavor enhancement to savory foods. Bouillon has been identified as a vehicle for fortification to overcome micronutrient deficiencies in Sub-saharan Africa. However, bouillon has a high sodium content (and in addition with other foods) contributes to dietary sodium intake above recommended guidelines. High dietary sodium intake is a key risk factor for hypertension and cardiovascular disease (CVD). Africa has the highest rates of hypertension and CVD globally with nearly half the adult population above 25 years affected. This review presents current state of research on sodium reduction strategies in bouillon. The key challenge is to reduce sodium levels while maintaining optimal flavor at the lowest possible production cost to ensure bouillon continues to be affordable in Sub-saharan Africa. To produce lower sodium bouillon with acceptable flavor at low cost will likely involve multiple sodium reduction strategies; direct reduction in sodium, sodium replacement and saltiness boosting flavor technologies. Efforts to reduce the sodium content of bouillon in Sub-saharan Africa is a worthwhile strategy to: (i) lower the overall sodium consumption across the population, and (ii) deliver population-wide health benefits in a region with high rates of hypertension and CVD. Copyright © 2022 Archer, Cochet-Broch, Mihnea, Garrido-Bañuelos, Lopez-Sanchez, Lundin and Frank.

  • 39.
    Arlestrand, Kendra
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Svensson, Mimmi
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    The Five Aspects Meal Model: Ett måltidsekologiskt perspektiv2014Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
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  • 40.
    Arnbert, Max
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Krabbe, Elias
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Unika hotell och vandrarhem: En studie om vad som gör unika boenden framgångsrika2019Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
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    fulltext
  • 41. Arnroth, Thomas
    et al.
    Danielsson-Tham (Intervjuobjekt), Marie-Louise
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Därför bildas dammråttor2014In: Din Bostadsrätt, ISSN 1653-6258, no 2Article in journal (Other (popular science, discussion, etc.))
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    Din Bostadsrätt
  • 42.
    Aronson, Carolina
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Palmgren, Sofie
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Akademisk utbildning eller inte?: Värdet av den akademiska utbildningen för restaurangbranchen2012Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
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    fulltext
  • 43.
    Arvidsson, Linus
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Ramsin, Milton
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Utbildad; är det viktigt?: Akademisk utbildning inom ett praktiskt yrke2018Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
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    fulltext
  • 44.
    Arvidsson, Mathilda
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Naenfeldt Eklund, Kim
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Tavelin, Emma
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Odlad fisk: Konsumentens kunskap om fiskodling2013Independent thesis Basic level (university diploma), 5 credits / 7,5 HE creditsStudent thesis
    Abstract [sv]

    Fisk är ett hälsosamt livsmedel och allt eftersom världsbefolkningen har växt och hälsotrenden blossat upp, har trycket på fiskerinäringen ökat.

    Bakgrundens fakta tog upp olika konsekvenser som fiskodling kan medföra och hur stor kunskap konsumenten har om detta och deras makt att påverka industrin.

    Syftet med studien var att belysa brister i fiskodling kopplat till konsumenters kunskap, samt hur de etiska frågorna påverkar konsumentens val.

    I metod och materialstycket lades det fram att studien var en litteraturstudie som baserades på vetenskapliga artiklar från olika databaser som gick att tillgå vid Örebro universitet.

    Resultatet av undersökningen gav inblickar i vad konsumenter visste om odlad fisk, vad de tyckte om produkten och hur eller om de utövade sin makt. Resultatet visar även hur hanteringen av fisk går till på fiskodlingar runt om i Europa.

    I diskussionsavsnittet i studien lades bakgrundsfakta ihop med fakta ur resultatavsnittet. I diskussionen framkom information om att konsumenters uppfattning och kännedom om odlad fisk inte var tillräcklig, trots de märkningar och informationskällor som presenteras i bakgrunden.I diskussionsavsnittet diskuteras även processen som ledde fram till den här studien och vad som fungerat respektive inte fungerat.

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    Odlad fisk
  • 45.
    Askman, Erik
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Schmitterlöw, Gustav
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Vad önskas för dryck?: En studie om köpprocessen av dryck på restaurang för generation Y och Z2020Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
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    fulltext
  • 46.
    Atiya Ali, M.
    et al.
    Department of Biosciences and Nutrition, Karolinska Institute, Stockholm, Sweden.
    Strandvik, B.
    Department of Biosciences and Nutrition, Karolinska Institute, Stockholm, Sweden.
    Sabel, K-G.
    Borås Children Hospital (SÄS), Borås, Sweden.
    Palme Kilander, C.
    Division of Neonatology, Department of Paediatrics, Karolinska Institute, Stockholm, Sweden.
    Strömberg, R.
    Department of Biosciences and Nutrition, Karolinska Institute, Stockholm, Sweden.
    Yngve, Agneta
    Örebro University, School of Hospitality, Culinary Arts & Meal Science. Department of Biosciences and Nutrition, Karolinska Institute, Stockholm, Sweden.
    Polyamine levels in breast milk are associated with mothers' dietary intake and are higher in preterm than full-term human milk and formulas2014In: Journal of human nutrition and dietetics (Print), ISSN 0952-3871, E-ISSN 1365-277X, Vol. 27, no 5, p. 459-467Article in journal (Refereed)
    Abstract [en]

    BACKGROUND: Polyamine intake from milk is considered essential for post-natal maturation of the immune system and small intestine. The present study aimed to determine polyamine content in human milk after preterm delivery and the association with mothers' dietary intake. In comparison, the polyamine levels were compared with those in term breast milk and some corresponding formulas.

    METHODS: Transitional breast milk was collected from 40 mothers delivering after 24-36 weeks of gestation, and from 12 mothers delivering after full term. Food intake was assessed in mothers delivering preterm babies using a 3-day diary. Polyamines were analysed by high-performance liquid chromatography.

    RESULTS: The dietary intake of polyamines was significantly associated with breast milk content but weaker for spermine than for spermidine and putrescine. Total polyamine level was higher in preterm than term milk and lower in the corresponding formulas. Putrescine, spermidine and spermine contents [mean (SEM)] in preterm milk were 165.6 (25), 615.5 (80) and 167.7 (16) nmol dL(-1) , respectively, with the levels of putrescine and spermidine being 50% and 25% higher than in term milk. The content of spermine did not differ.

    CONCLUSIONS: Dietary intake of polyamines has an impact on the content in breast milk. The difference between human milk after preterm and term delivery might be considered when using donor human milk for preterm infants. The corresponding formulas had lower contents. Further studies are important for determining the relationship between tissue growth and maturation and optimal intake.

  • 47.
    Atting-Wills, Marcus
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Wennerström, Johan
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Bananskalets potential inom svensk matlagning:: Ett tveklöst matavfall, eller en ny form av måltid?2023Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
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  • 48.
    Axeen, Tove
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Persson, Emelie
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Personalomsättning på hotell: Utmaningar och möjligheter för chefens personaladministrativa arbete2016Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
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  • 49.
    Axelsson, Elin
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Den bakteriologiska kvaliteten hos groddar: Vågar vi äta?2013Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Groddar har blivit en mycket populär produkt bland konsumenter tack vare hälsofördelar som de har samt den stora variationsanvändningen i mat. Konsumenterna har dock på senare tid börjat bli försiktiga på grund av ett flertal sjukdomsutbrott som groddar har orsakat. I Sverige pastöriseras alla fröer innan groningen startar och betraktas tack vare detta som ett av de säkraste producentländerna vad gäller groddar. Denna studie har undersökt den bakteriologiska kvaliteten hos 12 olika sorters groddar, både pastöriserade och opastöriserade. Alla prover har genomgått en mikrobiologisk analys för att kunna kvantifiera eventuell förekomst av Listeria monocytogenes, Bacillus cereus, Enterobacteriaceae 37°C, Enterobacteriaceae 44°C och enterokocker, samt för att kunna kvantifiera det totala antalet aeroba bakterier. Resultatet visade ett stort antal av både Enterobacteriaceae 37°C och Enterobacteriaceae 44°C upp mot 6,77 respektive 5,67 log¹º cfu/g, samt att det inte är någon nämnvärd skillnad mellan pastöriserade och opastöriserade groddar. Inga prover innehöll L. monocytogenes eller B. cereus. Enterokocker kunde isoleras i fyra groddsorter, två pastöriserade och två opastöriserade där en av varje överskred gällande gränsvärde. Förespråkare vill garantera att svenska groddar är fria från bakterier och särskilt sjukdomsframkallande sådana. Kan man komma med sådana garantier när man har flera miljoner bakterier per gram samt att det inte verkar finns någon skillnad mellan svenska pastöriserade och utländska opastöriserade?

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  • 50.
    Axelsson, Maija
    et al.
    Familjär.
    Danielsson-Tham, Marie-Louise (intervjuobjekt)
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Eriksson, Marlene (intevjuobjekt)
    Fejax.
    Dags att städa ut vintern2015In: Familjär, no 1, p. 4-7Article in journal (Other (popular science, discussion, etc.))
1234567 1 - 50 of 908
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