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  • 101.
    Göranzon, Helen
    Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    Energi och metabolism1999In: Näringslära för högskolan, Liber AB Stockholm , 1999, p. 102-117Chapter in book (Other scientific)
  • 102.
    Haglund, Åsa
    Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    Sensory quality of tomato, carrot and wheat: Influences of growing systems1998Doctoral thesis, comprehensive summary (Other academic)
    Abstract [en]

    The sensory variation in products, conventionally and ecologically grown has been described and the effect of sensory training on the reliability of the assessors has been evaluated.

    Ecologically grown tomatoes scored higher for sweetness while conventionally grown tomatoes scored higher for firmness. For total taste intensity, acidity and bitterness, there was an interaction between growing system and variety. In a controlled experiment, nutritiously poor growing substrate produced a low yield of sweet, firm and less juicy tomatoes. Nutritiously rich growing substrate produced a high yield of less sweet, less firm but juicier tomatoes. Late harvest resulted in an increase of total taste intensity and a decrease of the bitter taste of the tomatoes.

    Conventionally grown carrots scored high for carrot-taste, while ecologically grown scored high for bitter taste. In one out of two years conventionally grown carrots were sweeter and crunchier while ecologically grown carrots were harder. Conventionally produced wheat samples had significantly higher protein levels compared with ecologically produced wheat samples. The volume of the wholemeal bread was related to the protein content and there was a close relationship between volume and elasticity of the bread.

    It was observed that information on labelling as being ecologically grown caused an increase in product rating. For sweet tomatoes with high tomato taste intensity, the information on them being grown ecologically was less important for consumer preference. During training the variation in reproducibility within assessors decreased and the assessors' ability to detect differences between samples increased.

  • 103.
    Haglund Åsa, Johansson Lisbeth
    Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    Sensorisk undersökning av morötter och tomater.1995In: Vår Föda, Vol. 47, no 8, p. 52-55Other (Other scientific)
  • 104.
    Haglund Åsa, Johansson Lisbeth, Berglund Lars, Dahlstedt Lars
    Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    Sensory evaluation of carrots from ecological and conventional growing systems1999In: FOOD QUALITY AND PREFERENCE, ISSN 0950-3293, Vol. 10, no 1, p. 23-29Article in journal (Other scientific)
    Abstract [en]

    The aim of this study was to establish whether there are sensory differences between conventionally and ecologically grown carrots. The results showed that year, growing system and variety had an impact on sensory quality. A consistent trend for two conse

  • 105.
    Haglund Åsa, Johansson Lisbeth, Garedal Lena, Dlouhy Josef
    Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    Sensory quality of tomatoes cultivated with ecological fertilizing systems1997In: SWEDISH JOURNAL OF AGRICULTURAL RESEARCH, ISSN 0049-2701, Vol. 27, no 3, p. 135-145Article in journal (Other scientific)
    Abstract [en]

    Changes in sensory characteristics and chemical composition of tomatoes cultivated in various fertilizing regimes were investigated with reference to different harvest times. Plants were grown in two substrates of nutritiously poor and rich composts, resp

  • 106.
    Hjälmeskog, Karin
    et al.
    Uppsala University, Faculty of Educational Sciences, Department of Teacher Training.
    Flodmark, C-E
    Fjellström, Christina
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences. avd för kost.
    Möller, Christina
    Mer matkunskap för Sveriges elever2004In: Uppsala Nya Tidning, no 12 marsArticle in journal (Other (popular science, discussion, etc.))
  • 107.
    Hjälmeskog, Karin
    et al.
    Uppsala University, Faculty of Educational Sciences, Department of Teacher Training. Didaktik.
    Höijer, Karin
    Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    Tre veckor av ett skolliv skapar inga kritiska konsumenter: exemplet hemkunskap2006In: Kritisk Utbildningstidskrift: Hem- och konsumentkunskap inte bara en krydda, ISSN 0347-5409, no 121, p. 8-Article in journal (Other (popular scientific, debate etc.))
  • 108.
    Homlong, Siri
    Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    Beskrivning av tygers estetiska kvaliteter2006In: Lärandeprocesser genom skapande arbete i vetenskaplig belysning, 2006, p. 269-Chapter in book (Other academic)
  • 109.
    Homlong, Siri
    Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences. Textil.
    Beskrivning av tygers estetiska kvaliteter2006In: Lärandeprocesser genom skapande arbete i vetenskaplig belysning, Åbo Akademi/Pedagogiska fakulteten, Vasa , 2006, p. 269-Chapter in book (Refereed)
    Abstract [en]

    Artikeln ingår i avhandlingen "The Language of Textiles. Descriptions and Judgement on Textile Pattern Composition" (Homlong 2006).

    Studien behandlar hur enkla och mer komplexa mönster kan uppfattas och beskrivas verbalt. Studien är kvalitativ och kartlägger begrepp som personer från olika användargrupper: Designer, textillärare, konsumenter och skolbarn, använder när de beskriver och bedömer textila mönster. En modifierad Repertory Grid Method användes och sju systematiskt designade randiga tyger presenterades för 70 informanter.

    Intervjuerna visar att upplevelsen av estetiska kvaliteter i textila mönster är komplex och kan inte beskrivas med entydiga begrepp från textil- eller designområdet. Beskrivningar och ordval ingår i olika språkspel även utanför dessa områden och bygger på ett dynamiskt samspel mellan erfarenheter från olika kontexter. Individer har också olika dispositioner, behov, mål och erfarenheter. Olika perceptuella val medför olika sätt att uppfatta textila mönster, vilket kan leda till mycket olika beskrivningar även av samma mönster.

  • 110.
    Homlong, Siri
    Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences. Textil.
    Det textila språket - en smakfråga2004In: Slöjdforskning.: Artiklar från forskarutbildningskursen Slöjd och bild i en vetenskapsfilosofisk och metodologisk kontext, Pedagogiska fakulteten, Åbo Akademi, Vasa, Finland , 2004, p. 273-Chapter in book (Other scientific)
  • 111.
    Homlong, Siri
    Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    The Language of Textiles: Description and Judgement on Textile Pattern Composition2006Doctoral thesis, comprehensive summary (Other academic)
    Abstract [en]

    The present study concerns ways to describe, judge and discuss aesthetic qualities of designed textile patterns. Specific aims were to study how colours and compositions used in Old Amish Quilts can be systematically described, to study how simple and complex patterns in printed textile fabrics are perceived and expressed verbally and to study judgements, concepts and values in relation to designed textile patterns as expressed by schoolchildren, consumers, teachers of textile handicraft and designers.

    The study design is qualitative in order to collect concepts used by subjects from different user groups when describing textile patterns and of the reasons for their judgements of the designed patterns. A modified Repertory Grid Method was used. Describing colour design and composition using graphic models was also attempted.

    The experience of aesthetic qualities in designed patterns is complex and not possible to describe using clear-cut concepts. Descriptions and choice of words are part of different language games outside the field of textile design and their contents are found in a dynamic interplay between a number of experiential contexts. The dominant inner contexts of individuals, basic perceptual patterns of apprehension, direct experiences of the surrounding world, and influences from the cultural context all give different and complex structures of attention. Different structures of attention lead to different perceptual choices and different descriptions, judgements, notions and values concerning designed printed patterns.

    The present study shows that subjects make their judgements on the basis of formal, functional, cultural and emotional contents. These content categories are related to the multiple contexts of different dimensions of experience. For judgement and communication in the process of design and in design education, mutual understanding calls not only for concepts and notions in the field of design, but also consideration of conditions of experience and communication in life.

    List of papers
    1. The Old Amish Quilt: Et forsök på transformering av en tradisjon
    Open this publication in new window or tab >>The Old Amish Quilt: Et forsök på transformering av en tradisjon
    Chapter in book (Other academic) Published
    Identifiers
    urn:nbn:se:uu:diva-95055 (URN)
    Available from: 2006-11-09 Created: 2006-11-09Bibliographically approved
    2. Beskrivning av tygers estetiska kvaliteter
    Open this publication in new window or tab >>Beskrivning av tygers estetiska kvaliteter
    2006 In: Lärandeprocesser genom skapande arbete i vetenskaplig belysning, 2006, p. 269-Chapter in book (Other academic) Published
    Identifiers
    urn:nbn:se:uu:diva-95056 (URN)952-12-1713-8 (ISBN)
    Available from: 2006-11-09 Created: 2006-11-09Bibliographically approved
    3. Choosing printed textile patterns of different complexity.: Aesthetic judgements and notions
    Open this publication in new window or tab >>Choosing printed textile patterns of different complexity.: Aesthetic judgements and notions
    Show others...
    In: Article in journal (Refereed) Submitted
    Identifiers
    urn:nbn:se:uu:diva-95057 (URN)
    Available from: 2006-11-09 Created: 2006-11-09 Last updated: 2015-01-10Bibliographically approved
  • 112.
    Homlong, Siri
    Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    The old Amish quilt1999In: Quiltemagasinet 1999(4):20-27., Vol. 4, p. 20-27Other (Other scientific)
  • 113.
    Homlong, Siri
    Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    The Old Amish Quilt: Et forsök på transformering av en tradisjonChapter in book (Other academic)
  • 114.
    Homlong, Siri
    Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    The old amish quilt. Et försök på transformering av en tradisjon2000Licentiate thesis, monograph (Other scientific)
  • 115.
    Homlong, Siri
    Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    Tradition som inspiration2000In: Forskning i slöjdpedagogik och slöjdvetenskap, NordFo, Vasa Finland , 2000, no 8, p. 151-165Conference paper (Other scientific)
  • 116.
    Homlong, Siri
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Fjellström, Christina
    Abrahamsson, Lillemor
    Skjeggestad, Edith
    Klarén, Ulf
    Choosing printed textile patterns of different complexity.: Aesthetic judgements and notionsIn: Article in journal (Refereed)
  • 117.
    Hägg, Anna
    Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    Gymnasieundomars matval - en livsmedelsfrekvensundersökning i Uppsala1995In: Vetenskapliga rapporter, IHV rapport serie, no 2Report (Other scientific)
  • 118. Håglin, Lena
    et al.
    Becker, Wulf
    Uppsala University, Medicinska vetenskapsområdet, Faculty of Medicine, Department of Public Health and Caring Sciences.
    Andersson, Agneta
    Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences. Uppsala University, Medicinska vetenskapsområdet, Faculty of Medicine, Department of Public Health and Caring Sciences.
    Hagren, Britta
    Kost och hälsa i Sverige och världen2006In: Näringslära för högskolan, Liber AB, Stockholm , 2006, p. 29-57Chapter in book (Other (popular scientific, debate etc.))
  • 119.
    Högberg Anders, Jonsäll Anette, Kihlberg Iwona, Nilzèn Victoria, Olsson, I-M. ,
    Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    To Eat Properly is Great - to Eat for Sustainability is Greater, (Att äta rätt är stort - att äta uthålligt är större).1999In: Poster presented at Food Conference Livsmedelskonferensen, Stockholm 8-9 February 1999, 1999Conference paper (Other scientific)
  • 120.
    Höijer, Karin
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Vilket recept - spelar det någon roll?: Receptens roll som betydelsebärare och meningsskapare i Hem- och konsumentkunskap2006Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

     

    This essay examines the methodology of recipe selection used by teachers in Home Economics teaching and specifically studies who and what determines the selection as well as what values and norms are conveyed.

    The study was conducted using participatory observations and qualitative interviews of three teachers and six pupils in years eight and nine. A method called "critical incidents" was used during the participatory observations.

    The result suggests that recipe selections are based on one of three criteria: a teacher’s attitude towards whom – the teacher or student – directs recipe selection, a preset lesson plan, or, the accessibility to recipes. Teachers tend to base selections upon pedagogical ideas and a cognitive approach whilst pupils express preferences based on taste.

    This essay concludes that it is of value to consider how pupils learn and what a teacher can do to foster the best circumstances for learning.

     

  • 121.
    Johansson, L
    et al.
    Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    Kiessling, A
    kiessling, KH
    Berglund, L
    Effects of altered ration levels on sensory characteristics, lipid content and fatty acid composition of rainbow trout (Oncorhynchus)2000In: Food Quality anf Preference, Vol. 11, no 3, p. 247-254Article in journal (Refereed)
  • 122.
    Johansson, L., Lundström, K, Jonsäll, A. & Lundh, T.
    Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    Effects of RN genotype and Silage Feed on Fat Content and Fatty Acid Composition on fresh and cooked Pork Loin.2002In: Meat Science, Vol. 60, no 1, p. 17-24Article in journal (Refereed)
  • 123.
    Johansson, Lisbeth
    et al.
    Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    Dahlstedt, Lars
    Haglund, Åsa
    Sensory evaluation of wholemeal bread from ecologically and conventionally grown wheat1998In: JOURNAL OF CEREAL SCIENCE, ISSN 0733-5210, Vol. 27, no 2, p. 199-207Article in journal (Other scientific)
    Abstract [en]

    The purpose of the project was to study how conventional and ecological farming systems and different dough kneading intensity affected the baking properties of wholemeal flour, and how those properties affected the taste and consistency of wholemeal brea

  • 124.
    Johansson, Lisbeth
    et al.
    Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    Haglund, Åsa
    Berglund, Lars
    Lea, Per
    Risvik, Einar
    Preference for tomatoes, affected by sensory attributes and information about growth conditions.1999In: Food quality &Preference, no 10, p. 289-298Article in journal (Refereed)
  • 125.
    Johansson, Lisbeth
    et al.
    Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    Kiessling, Anders
    Kiessling, Karl-Heinz
    Berglund, Lars
    Effects of altered ration levels on sensory charecteristiscs, lipid content and fatty acid composition of rainbow trout (Oncorhynchus mykiss2000In: Food Quality and Preference, 2000, p. 247-254Conference paper (Other scientific)
  • 126.
    Johansson, Lisbeth
    et al.
    Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    Kiessling, Anders
    Åsgård, T
    Berglund, Lars
    Effects of ration level in rainbow trout, (Oncorhynchus mykiss. Walbaum), on sensory Characteristics, lipid content and fatty acid composition1995In: Aquaculture Nutrition, Vol. 1, p. 59-66Article in journal (Refereed)
  • 127.
    Johansson, Lisbeth Lundström Kerstin Jonsäll Anette & Lundh Torbjörn.
    Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    The effects of red clover silage on fatty acid composition and sensory quality of meat from Hampshire Crosses with and without the RN¯ Allele1996In: Meat for the Consumer-42nd International Congress of Meat Science and Technology 1-6 September 1996: F-7, s 216, 1996, Vol. F-7, p. 216-Conference paper (Other scientific)
  • 128.
    Johansson, Lisbeth
    et al.
    Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    Lundström, Kerstin
    Jonsäll, Anette
    Lundh, T
    Effects of red clover silage and ageing time on sensory characteristics and cooking losses of loin (M. Longissimus dorsi) from hampshire crosses with and without the RN- allele.1999In: Food Quality and preferences, Vol. 10, p. 299-303Article in journal (Refereed)
  • 129.
    Johansson, Lisbeth
    et al.
    Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    Lundström, Kerstin
    Jonsäll, Anette
    Lundh, Torbjörn
    Effects of Red Clover Silage and Ageing on Sensory Characteristics of Loin (M.Longissimus dorsi) from castrates and Gilts of Hampshire Crosses with and without the RN¯ allele.1998In: Livsmedel 98-forskardagar om livsmedel. Göteborg Oktober 13-14 1998: 2:13, 1998, p. 13-Conference paper (Other scientific)
  • 130.
    Jonsäll A, Johansson L & Lundström K.
    Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    Sensory Quality and cooking loss of ham muscle (M biceps femoris) from pigs reared indoors and outdoors.2001In: Meat Science, no 57, p. 245-250Article in journal (Refereed)
  • 131.
    Jonsäll A, Johansson L, Lundström K, Andersson KH, Nilsen AN, Risvik E.
    Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    Effects of genotype and rearing system on sensory characteristics and preference for pork (M. Longissimus dorsi)2002In: Food Quality and Preference, Vol. 13, no 2, p. 73-80Article in journal (Refereed)
  • 132.
    Jonsäll, Anette
    Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    Sensory quality of pork: Influences of rearing system, feed, genotype, and sex2000Doctoral thesis, comprehensive summary (Other academic)
    Abstract [en]

    Hampshire crosses of different genotype and sex were used to investigate the effects of rearing system, feed and handling on sensory quality, consumer preference and cooking loss. A selected and trained panel carried out descriptive tests. Two preference tests were carrieout by, in each case, 200 consumers.

    The genotype had a major effect on sensory quality in all four studies irrespective of rearing system, feed and sex. In three of the four studies pork from RN¯ carriers scored higher for juicines, tenderness, acidulous taste and meat taste intensity.

    Sex showed contradictory effects on sensory quality, while rearing system and feed had minor effects on sensory properties of pork.

    Hams (M. biceps femoris) from pigs reared outdoors scored lower for juiciness and acidulous taste than hams from pigs reared indoors. Loins from pigs organically reared (KRAV) scored lower for juiciness and higher for crumbliness than ones from pigs conventionallreared.

    Loins (M. longissimus dorsi) aged four days from conventionally fed pigs were juicier than ones from silage-fed pigs. When loins were aged eight days there was no difference in juicines while acidulous taste became weaker and tenderness and meat taste intensity increased.

    In the case of loins stored frozen one year, those from silage-fed pigs scored higher for acidulous taste and off-flavour than those from conventionally fed pigs.

    Cooking, thawing and total loss data showed minor and contradictory differences between genotypes, sexes, rearing systems and feeding regimes.

    Organically and conventionally produced loins were equally liked and loins from RN¯ carrier pigs were preferred to loins from non-carriers.

  • 133.
    Jonsäll Anette, Johansson Lisbeth & Lundström Kerstin.
    Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    Effects of Red Clover Silage on Sensory Quality of Prolonged Frozen Stored Pork (M. Longissimus dorsi) from Hampshire corsses with and without the RN¯ allele.1998In: The 3rd Pangborn sensory Science Symposium-Sense & Sensibility. Ålesund Norway August 9-13 1998: 29, 1998, p. 29-Conference paper (Other scientific)
  • 134.
    Jonsäll Anette, Johansson Lisbeth & Lundström Kerstin.
    Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    Effects of Red Clover Silage on Sensory Quality of Prolonged Frozen Stored Pork (M.Longissimus dorsi) Hampshire Crosses with and without the RN¯ allele1998In: Livsmedel 98-forskardagar om livsmedel. Göteborg Oktober 13-14 1998: 2:14, 1998, Vol. 2, p. 14-Conference paper (Other scientific)
  • 135.
    Jonsäll Anette, Johansson Lisbeth & Lundström Kerstin.
    Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    Påverkas grisköttets sensoriska kvalitet av olika uppfödningsmetoder, kön och genotyp?1998In: Svinforskning vid SLU-Presenteras för Sveriges grisproducenter vid föreningens årsmöte på Ultuna 25-27 juni 1998: 48, 1998, Vol. 48Conference paper (Other scientific)
  • 136.
    Jonsäll Anette, Johansson Lisbeth & Lundström Kerstin
    Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    Påverkas grisköttets sensoriska kvalitet av olika uppfödningsmetoder, kön och genotyp?1998In: Livsmedel 98-forskardagar om livsmedel. Göteborg Oktober 13-14 1998: 2:15, 1998, Vol. 2, p. 15-Conference paper (Other scientific)
  • 137.
    Karlsson Pia, Apelgren Joanna, Brismar Kerstin, Karlströn Brita, Lindblad Lena, Cederholm Tommy.
    Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    Nutritional status and food intake in a 1-year follow-up in a group of elderly in adapted housing.1999In: Scan J Nutr (Näringsforskning), Vol. 43, p. 70-3Article in journal (Refereed)
  • 138.
    Karlsson Pia, Apelgren Joanna, Cederholm Tommy, Karlström Brita, Lindblad Lena.
    Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    Näringsintag hos äldre - En pilotstudie av boende på servicehus och hemmaboende.1995In: Svenska Läkaresällskapets riksstämma 30 nov- 2 dec 1994. Hygea Band 104 Häfte 2 1995:9P, 1995Conference paper (Other scientific)
  • 139.
    Karlström Brita, Eliasson M, Vessby Bengt, Cedermark G, Nilsson U.
    Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    A presentation of the new Swedish booklet "Good food for children - Food for children with diabetes"1997In: Satellite Symposium on Nutrition, Obesity and Diabetes. July 17-19, 1997, Kuopio, Finland. Kuopio University Publications D. Medical Sciences 128, Kupio 1997:65., 1997Conference paper (Other scientific)
  • 140.
    Kelly Colette, Smith Ruth, Nydahl Margaretha, Williams Christine
    Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    Use of habitual diet recors to estimate the fats required to achieve target fatty accid intakes in an intervention study of subject s living in a residential setting1999In: Föredrag vid The nutrtion Society summer meeting 29 juni-3 juli 1999, Glasgow, 1999Conference paper (Other scientific)
  • 141.
    Kiessling A, Pickova J, Johansson L, Asgard T, Storbakken T, Kiessling KH
    Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    Changes in fatty acid composition in muscle and adipose tissue of farmed rainbow trout (Oncorhynchus mykiss) in ralation to ration and age2001In: Food Chemistry, Vol. 73, no 3, p. 271-284Article in journal (Refereed)
  • 142.
    Kihlberg, Iwona
    Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    Bröds smak och brödsmak: Skiljer sig ekologiska bröd från andra?2006Report (Other (popular scientific, debate etc.))
  • 143.
    Kihlberg, Iwona
    Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    Education days for Students federation (Elevförbundets utbildningsdagar)1998Conference paper (Other scientific)
  • 144.
    Kihlberg, Iwona
    Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    Food industry. ("Przemysl Spozywczy").1999In: Head Office for the Scientific-Technical Society for Master of Engineering's and Technicians in Food Industry, Warsaw, vol. 53., 10`99, Vol. 53, no 10Other (Other scientific)
  • 145.
    Kihlberg, Iwona
    Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    Food quality towards sustainable production and consumption2005In: International Conference on Culinary Arts and Sciences (ICCAS 05) Poland 27 June-1 July 2005, 2005Conference paper (Other (popular scientific, debate etc.))
  • 146.
    Kihlberg, Iwona
    Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    Food quality towards sustainable production and consumption2007In: Culinary Arts and Sciences V: Global and National Perspectives, The Worshipful Company of Cooks Research Centre at Bournemouth University and Warsaw Agricultural University , 2007, p. 414-416Chapter in book (Refereed)
  • 147.
    Kihlberg, Iwona
    Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    Food Science-Technology-Quality, ("ZYWNOSC. Nauka-Technologia- Jakosc"),1999In: Food Technologist Society, Krakow, 3 (20),1999, Vol. 3, p. 20Other (Other scientific)
  • 148.
    Kihlberg, Iwona
    Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
    Sensory Quality and Consumer Perception of Wheat Bread: Towards Sustainable Production and Consumption. Effects of Farming System, Year, Technology, Information and Values2004Doctoral thesis, comprehensive summary (Other academic)
    Abstract [en]

    In order to study the effect of production systems aimed at sustainability on product quality and of sensory and non-sensory factors on product acceptance – the effect of farming system, year, milling and baking techniques on the sensory qualities of wheat bread as a model product was investigated using a descriptive test, and the effect of information and values on liking of bread using consumer tests.

    Whole wheat and white breads were baked with wheat grown in six lots in established conventional and organic farming systems in field trails, in two subsequent years for the white bread.

    Milling technique influenced flours’ rheology and had greater impact on the sensory qualities of whole wheat bread and on the slice area than did farming system and baking technique. Bread baked with roller-milled wheat was characterized by sweetness, juiciness, compactness and smaller slice area than bread baked with stone-milled wheat, which was characterized by saltiness, deformity and roasted cereals.

    The effect of year on the white bread was greater than the effect of farming system or recipe modification. Bread baked with wheat harvested in 1999 had significantly lower intensities of crumb attributes such as smoothness, juiciness and elasticity, but higher rancid flavour, springiness, compressibility, mastication resistance than bread baked with wheat harvested in 2000. Bread baked with conventional flour had significantly higher juiciness and elasticity than organic bread.

    Image analysis did not show differences in slice area between bread baked with conventionally and organically grown wheat harvested in 1999 compared with 2000. Information affected liking in relation to the type of provided information. Information on organic origin enhanced most liking of bread, particularly for the less liked samples and frequent consumers of organic food. Significantly different values and different specific liking of breads were found among consumer segments. Results linked values and age with “taste”.

    List of papers
    1. Effects of information on liking of bread
    Open this publication in new window or tab >>Effects of information on liking of bread
    2005 (English)In: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 16, no 1, p. 25-35Article in journal (Refereed) Published
    Abstract [en]

    Liking of bread as a function of perceived sensory properties in combination with product information was studied. Four bread types were selected for descriptive sensory analysis and, in a consumer test, 480 consumers scored them for liking when information was provided concerning: flour (origin from conventional versus organic farming system), health effect (cholesterol reducing effect versus no information), and information that was intended to produce a neophobic reaction (admixed amaranth versus no information). The consumers also answered a questionnaire related to the same issues. Samples scored high for liking were affected differently by information than were less well-liked samples. Information about organic production had a greater positive effect on liking than did other types of information, especially for the less well-liked products. The four bread types showed significant differences in liking when information was not skewed in any particular direction (balanced design).

    Keywords
    Effect of information; Consumers' value and belief; Liking of wheat bread; Descriptive sensory analysis; Consumer test; Amaranth; Conventional/organic farming system
    National Category
    Food Science
    Identifiers
    urn:nbn:se:uu:diva-92087 (URN)10.1016/j.foodqual.2003.12.005 (DOI)
    Available from: 2004-09-22 Created: 2004-09-22 Last updated: 2017-12-14Bibliographically approved
    2. Sensory qualities of whole wheat pan bread: influence of farming system, milling and baking technique
    Open this publication in new window or tab >>Sensory qualities of whole wheat pan bread: influence of farming system, milling and baking technique
    2004 (English)In: Journal of Cereal Science, ISSN 0733-5210, E-ISSN 1095-9963, Vol. 39, no 1, p. 67-84Article in journal (Refereed) Published
    Abstract [en]

    Organic wheat production has increased in Sweden, and there is a need to describe the quality of the final product. To optimize utilization of alternatively grown wheat for human consumption, it is necessary to understand the effects of crop and processing variation on the sensory qualities of the final product. The aim of this study was to investigate the effect of farming systems, milling technique, and variation in formulation on the sensory attributes of whole wheat pan bread. Six samples of wheat (Triticum aestivum, variety Kosack) from field trials, three grown in conventional farming systems and three in organic farming systems (biodynamic and ecological), were roller- and stone-milled, respectively. Breads were baked according to an experimental design in which two levels of flour and two levels of kneading were also included. Sensory analysis, achieved through a descriptive profiling test, was conducted with eight trained assessors using 19 sensory attributes for 48 different bread types in two replicates. Image analysis was used to establish the slice area of the breads. Milling technique had a greater impact on the sensory qualities of bread and on the slice area than did farming system and baking technique. Conventional wheat had lower protein and ash contents, but higher volume weight than did the organic wheat. Damaged starch, extensographic values (Rm,E) and farinographic values for water absorption, dough development time and dough stability were higher for roller-milled samples than for the stone-milled. Whole meal breads of roller-milled wheat were dominated by sweetness, juiciness and compactness attributes, whereas those from stone-milled wheat were characterized by saltiness, deformity and roasted cereal attributes. The six wheat samples revealed that variation in breads' sensory qualities was larger for the three organic samples than for the three conventional samples.

    Keywords
    Sensory qualities of bread; Sustainable agriculture; Stone-milling; Organic wheat
    National Category
    Food Science
    Identifiers
    urn:nbn:se:uu:diva-92088 (URN)10.1016/S0733-5210(03)00067-5 (DOI)
    Available from: 2004-09-22 Created: 2004-09-22 Last updated: 2017-12-14Bibliographically approved
    3. Sensory qualities of plain white pan bread: influence of farming system, year of harvest and baking technique
    Open this publication in new window or tab >>Sensory qualities of plain white pan bread: influence of farming system, year of harvest and baking technique
    2006 (English)In: Journal of Cereal Science, ISSN 0733-5210, E-ISSN 1095-9963, Vol. 43, no 1, p. 15-30Article in journal (Refereed) Published
    Abstract [en]

    The sensory qualities of products from sustainable production systems are not well known, but important for development of such systems. To understand how wheat growing systems and baking processes influence white bread quality, six samples of wheat (Triticum aestivum, var.Ebi) from field trials harvested in two consecutive years, three grown in conventional farming systems and three in organic farming systems (biodynamic and ecological), were milled on the Bühler laboratory mill. Flours were extracted to a fixed ash content (0.48% dmb) and analysed qualitatively and quantitatively. A total of twenty one bread types were baked: twelve according to the farinographic data and nine according to modified recipes. Ten selected and trained assessors completed a sensory analysis (a descriptive profiling test) with three replicates using seventeen sensory attributes.

    The slice area was established using image analysis. There were no differences in slice area between bread baked with conventionally or organically grown bread baked with organically grown wheat harvested in 1999, yet there were differences in 2000, such that slice area was larger for the conventional samples. The effect of year was greater than the effect of farming system or recipe modification, and differences in the sensory data was explained more by texture than by aroma and flavour attributes. Breads baked with wheat harvested in 1999 had significantly lower intensity of crumb attributes such as elasticity, smoothness and juiciness, but higher rancid flavour, springiness, compressibility, mastication resistance and lower colour intensity, as well as higher crust toughness, than did breads baked with wheat harvested in 2000. Breads baked with conventional flour had significantly higher elasticity and juiciness than breads baked with organic flour. Several interactions between year and farming system were revealed.

    Keywords
    Food quality; Sensory quality; Sensory analysis; Bread; Organic farming; Wheat; Sustainable agriculture
    National Category
    Food Science
    Identifiers
    urn:nbn:se:uu:diva-92089 (URN)10.1016/j.jcs.2005.04.008 (DOI)
    Available from: 2004-09-22 Created: 2004-09-22 Last updated: 2017-12-14Bibliographically approved
    4. Consumers of organic foods: value segments and liking of bread
    Open this publication in new window or tab >>Consumers of organic foods: value segments and liking of bread
    2007 (English)In: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 18, no 3, p. 471-481Article in journal (Refereed) Published
    Abstract [en]

    Five, quite different white pan breads were chosen from twelve samples using Principal Component Analysis. Milling, baking, sensory assessment and sample preparation are described in [Kihlberg, I., Öström, Å., Johansson, L., & Risvik, E. (2006). Sensory qualities of plain white pan bread – influence of farming system, year of harvest and baking technique. Journal of Cereal Science, 43(1), 15–30]. A consumer acceptance test was conducted on 184 consumers of organic products in two age groups, 30 and >30 years. The selected breads were tasted and scored for liking. Subsequent to the tasting, the consumers responded to a questionnaire including a complete set of the 56 Schwartz values and 10 statements related to issues of specific interest. Results confirmed the main groups of the near universal structure of values suggested by Schwartz and revealed different segments among organic consumers. Consumption frequency was also related to the values. Consumer groups differed significantly in values and in liking of breads. Among the most liked breads were both organic and conventional breads. The majority of consumers considered that organic food tastes better than conventional and that consumption of organic bread should increase. Moreover, about 50% declared that they would not buy an organic food product that was appreciably higher in price than a corresponding conventional food product.

    Keywords
    Organic consumers, Values, Food acceptance, Liking of food, Wheat, Bread, Consumer test
    National Category
    Food Science
    Identifiers
    urn:nbn:se:uu:diva-92090 (URN)10.1016/j.foodqual.2006.03.023 (DOI)000243541700001 ()
    Available from: 2004-09-22 Created: 2004-09-22 Last updated: 2017-12-14Bibliographically approved
  • 149.
    Kihlberg, Iwona
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Johansson, Lisbeth
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Kohler, Achim
    Risvik, Einar
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Sensory qualities of whole wheat pan bread: influence of farming system, milling and baking technique2004In: Journal of Cereal Science, ISSN 0733-5210, E-ISSN 1095-9963, Vol. 39, no 1, p. 67-84Article in journal (Refereed)
    Abstract [en]

    Organic wheat production has increased in Sweden, and there is a need to describe the quality of the final product. To optimize utilization of alternatively grown wheat for human consumption, it is necessary to understand the effects of crop and processing variation on the sensory qualities of the final product. The aim of this study was to investigate the effect of farming systems, milling technique, and variation in formulation on the sensory attributes of whole wheat pan bread. Six samples of wheat (Triticum aestivum, variety Kosack) from field trials, three grown in conventional farming systems and three in organic farming systems (biodynamic and ecological), were roller- and stone-milled, respectively. Breads were baked according to an experimental design in which two levels of flour and two levels of kneading were also included. Sensory analysis, achieved through a descriptive profiling test, was conducted with eight trained assessors using 19 sensory attributes for 48 different bread types in two replicates. Image analysis was used to establish the slice area of the breads. Milling technique had a greater impact on the sensory qualities of bread and on the slice area than did farming system and baking technique. Conventional wheat had lower protein and ash contents, but higher volume weight than did the organic wheat. Damaged starch, extensographic values (Rm,E) and farinographic values for water absorption, dough development time and dough stability were higher for roller-milled samples than for the stone-milled. Whole meal breads of roller-milled wheat were dominated by sweetness, juiciness and compactness attributes, whereas those from stone-milled wheat were characterized by saltiness, deformity and roasted cereal attributes. The six wheat samples revealed that variation in breads' sensory qualities was larger for the three organic samples than for the three conventional samples.

  • 150.
    Kihlberg, Iwona
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Johansson, Lisbeth
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Langsrud, Øyvind
    Risvik, Einar
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Effects of information on liking of bread2005In: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 16, no 1, p. 25-35Article in journal (Refereed)
    Abstract [en]

    Liking of bread as a function of perceived sensory properties in combination with product information was studied. Four bread types were selected for descriptive sensory analysis and, in a consumer test, 480 consumers scored them for liking when information was provided concerning: flour (origin from conventional versus organic farming system), health effect (cholesterol reducing effect versus no information), and information that was intended to produce a neophobic reaction (admixed amaranth versus no information). The consumers also answered a questionnaire related to the same issues. Samples scored high for liking were affected differently by information than were less well-liked samples. Information about organic production had a greater positive effect on liking than did other types of information, especially for the less well-liked products. The four bread types showed significant differences in liking when information was not skewed in any particular direction (balanced design).

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