The key elements of sourdough fermentation are the presence of active lactic acid bacteria (LAB) and yeast. Sourdough fermentation originates from the ancient Egypt. One theory concerning its onset states that a portion of bread dough was set aside to be baked at a later date and started to ferment spontaneously.Sourdough may contain a wide variety of microorganisms, mainly dominated by LAB and yeast. There are over 50 species of LAB that has been identified in various sourdoughs and more than 20 species of yeast. Sourdough fermentation has been shown to have various impacts on baked cereal good, most of which are attributed to LAB.This study addresses some effects of LAB from fermented milk products in sourdough and sourdough bread.

The key elements of sourdough fermentation are the presence of active lactic acid bacteria (LAB) and yeast. Sourdough fermentation originates from the ancient Egypt. One theory concerning its onset states that a portion of bread dough was set aside to be baked at a later date and started to ferment spontaneously.Sourdough may contain a wide variety of microorganisms, mainly dominated by LAB and yeast. There are over 50 species of LAB that has been identified in various sourdoughs and more than 20 species of yeast. Sourdough fermentation has been shown to have various impacts on baked cereal good, most of which are attributed to LAB.This study addresses some effects of LAB from fermented milk products in sourdough and sourdough bread.

Allt fler företag fördjupar sig i personalutveckling och arbetstillfredsställelse. Arbetstillfredsställelse har kopplats till begreppet ?core self-evaluation? (CSE), som bygger på fyra personlighetsdrag: generell self-efficacy, locus of control, neurotisism och självkänsla. Studien sökte svar på vilken inverkan CSE och bassjälvkänsla har på arbetstillfredsställelse samt om dessa variabler skiljer sig åt mellan yrkesgrupper. En enkätstudie med 103 respondenter i tre olika yrkesgrupper genomfördes i två städer i mellersta Sverige.

The key elements of sourdough fermentation are the presence of active lactic acid bacteria (LAB) and yeast. Sourdough fermentation originates from the ancient Egypt. One theory concerning its onset states that a portion of bread dough was set aside to be baked at a later date and started to ferment spontaneously.Sourdough may contain a wide variety of microorganisms, mainly dominated by LAB and yeast. There are over 50 species of LAB that has been identified in various sourdoughs and more than 20 species of yeast. Sourdough fermentation has been shown to have various impacts on baked cereal good, most of which are attributed to LAB.This study addresses some effects of LAB from fermented milk products in sourdough and sourdough bread.

Electronic availability of information resources has increasingly become an important part of academic libraries everyday vocation. This is a fact that puts impetus on the libraries to know more about the way in which electronic information is being dispersed and handled. This thesis aims to comparatively evaluate Uppsala university library´s own metadata system Summon with the publicly available equivalent Google scholar. The evaluation is based on Péter Jacsó´s theories on database evaluation which concretely puts focus on Summon and Google scholar via the use and application of ten different criteria. The uses of precision and relevance criteria were also implemented as additional evaluation tools.

The report is a building evaluation of an area south of Karlskoga`s urban area on the west side of the lake Möckeln, known as the western Möckelnstranden. The evaluation is carried out on the behalf of Karlskoga municipality.  The goal of the evaluation that is based on a mission statement is to create a basis for Karlskoga municipality for a detailed plan and exploitation of the area. The inventory contains suggestions on what should and should not be done with the environment and its buildings..

The key elements of sourdough fermentation are the presence of active lactic acid bacteria (LAB) and yeast. Sourdough fermentation originates from the ancient Egypt. One theory concerning its onset states that a portion of bread dough was set aside to be baked at a later date and started to ferment spontaneously.Sourdough may contain a wide variety of microorganisms, mainly dominated by LAB and yeast. There are over 50 species of LAB that has been identified in various sourdoughs and more than 20 species of yeast. Sourdough fermentation has been shown to have various impacts on baked cereal good, most of which are attributed to LAB.This study addresses some effects of LAB from fermented milk products in sourdough and sourdough bread.

After a workshop in Kuopio held in June 2006, Interbull decided to go forward with the development of a system for beef international genetic evaluation and a three year project called Interbeef was launched in June 2007. The participating countries are so far limited to Europe and the only trait evaluated at present is adjusted weaning weight (weight at 200 days). The results from a first international genetic evaluation have been shared with the countries but are not yet official. The evaluation is based on data from purebred Charolais and Limousin. To achieve good estimates of proofs in an international context it is important that methods for data validation and model selection are implemented.

The following report is a constructive responsive evaluation of Svalövs communes unit for newly arrived refugees based on a qualitative user- and stakeholder model. The main purpose is to evaluate the units? quality from a user and stakeholder perspective. The main findings are that the users and stakeholders are satisfied with the quality of the units? services but request further social and structural participation.

The design of packages is something that product manufacturers put great effort on. The package is often the consumers' first interaction with a product and consumers judge the product based on the package. A common way to evaluate a package design is to let respondents look at a package and answer which attributes they think the product has. This paper wants to take this evaluation a step further, i.e. it examines if consumers experience differences in taste between two identical products that have different package designs.

Högkänslighet, eller så kallad sensory-processing sensitivity (SPS), har beskrivits som ett personlighetsdrag där individen bearbetar sensorisk information på ett djupare och starkare sätt än personer som inte är högkänsliga. Syftet med den aktuella studien var att, med hjälp av självskattningsformuläret ?the Highly Sensitive Person Scale? (HSP), undersöka högkänslighet mot skattningar av naturen (NR, NR-Self, NR-Perspective, NR-Experience), grubbleri (RRQ-Rumination) och självreflektion (RRQ-Reflection), subjektivt välbefinnande (WHO) och upplevelser av mindfulness (MAAS). Undersökningen skedde via en webb-baserad enkät och omfattade 213 deltagare. Resultatet visade att individer som är mer högkänsliga värderar naturen högre, samt grubblar och reflekterar mer kring sig själva, än mindre högkänsliga personer.

Syfte: Syftet med rapporten är att undersöka hur man skapar en varumärkesstrategi som fungerar från affärsidé ner till köpsituation. Vad görs idag för att uppnå en ideal upplevelse i butik och vad är gängse synsätt på hur kommunikationen ska utformas i denna kanal? Vidare är syftet att få en djupare förståelse för hur begreppen Emotional Branding, Experience Branding och Sensory Marketing bör sammankopplas och vad det kan tillföra ett varumärke inom retail. Hur kan åtråvärda upplevelser inom dagligvaruhandeln, en plattform som bör fungerar som en förlängd arm till varumärkets strategi, bidra till att bygga starka och känsloladdade relationer till sina kunder?Metodologi: Studien utgår från ett hermeneutiskt synsätt, bygger på en kvalitativt kvalitativ forskningsmetod och har en deduktiv ansats.

This study examines how and why organizations evaluate training and development within the organizations. The study has a qualitative approach based on semi-structured interviews, with office and organization development managers. The purpose of the study is to contribute with knowledge about how three large Swedish organizations evaluates training and development programs for staff members. Another purpose is to describe why the organizations evaluate training and development programs and to research if there is a further need to develop the organization evaluation methods. Therefore the research questions are Why and how do organizations evaluate training programs? What further need is there to develop organizations evaluation methods?The conclusion of this study shows that evaluation of the training and development programs are not a high priority among the selected organizations.

For better understanding of how users interact with the video on demand service Netflix a study was conducted in 10 Swedish households. This study is based on the well-established heuristic evaluation method of Jacob Nielsen, which we modified slightly by letting the users to act as ?evaluation experts? and informing them about the heuristic rules of thumb during the evaluation process. The purpose of this study was to identify usability problems when people interact with Netflix? interface.

The aim of this study was to understand how evaluations are implemented and used in procured nursing homes for elderly. Our methodological approach consisted of a single-case study research. The case in this study was Växjö municipality. Three procured nursing homes for elderly were chosen in the municipality as examples of implementation and use of evaluation. The method for retrieving empirical data and the analyzing of it was based on triangulation.