The purpose of this study was to investigate whether resistant maltodextrin is suitable as a fiber source in the probiotic fruit drink ProViva Mango without affecting the probiotic bacterium Lactobacillus plantarum 299v, viscosity or the Sensory experience of the drink. Resistant maltodextrin is produced from hydrolyzed corn starch and is classified as a soluble dietary fiber. It is relatively resistant to digestion in the small intestine, where approximately 10% can be broken down, 50% can be fermented in the colon by the intestinal flora and 40 % is excreted in the faeces. Resistant maltodextrin has several important qualities when it comes to food processing. When added in a product, it does not affect the viscosity or taste and it is heat and acid stable.

Kontorslandskap är en vanligt förekommande kontorsdesign och fördelar och nackdelar med att arbeta i sådan miljö är oklara. Syften med denna studie var att a) undersöka hur individer upplever att arbeta i kontorslandskap och vad det kan ha för konsekvenser för hälsa och arbetsvillkor, och b) undersöka deras grad av känslighet i förhållande till kontorslandskap, hälsa och arbetsvillkor. Studenter vid Beckmans designhögskola deltog i studien genom att fylla i en enkät. Resultaten visade att upplevelse av kontorslandskap var relaterat till anspänning av arbete och arbetstillfredsställelse men inte till sensory-processing sensitivitet vilket är delvis i linje med tidigare forskning. Att uppleva kontorslandskap som positivt kan kopplas till högre arbetstillfredsställelse och lägre anspänning av arbetet.

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.

The oral sensory ability in children can be assessed through test of intraoral stereognosis and two-point discrimination. Currently, these two tests are not frequently used in clinical settings, and normative data are not always available. The aim of this study was to establish normative data for these two tests in children aged 5;6 to 7;0 years. Further, intention was to compare the results with respect to age and gender. In total 103 children participated, 49 boys and 54 girls.

SyfteUppsatsens syfte är att genom en analys av dagens digitala marknadsföring av artister i Sverige få fram olika strategier som kan leda till differentiering online, samt få vidare förståelse om hur artister aktivt kan arbeta med strategierna online för att förstärka helhetsupplevelsen av varumärket och hur fansen upplever det digitala arbetet.MetodDenna uppsats är genomförd utifrån en kombination av kvalitativ och kvantitativ metod och har en abduktiv ansats. Vi har samlat in det empiriska materialet via kvalitativa intervjuer med utvalda personer från olika delar av musikbranschen för att få olika synvinklar. Samt gjort en enkätundersökning för att få in konsumenternas aspekt, som vi i uppsatsen benämner som fans. Dessa tillvägagångssätt har kompletterats med primär- och sekundärkällor inom branding, sensory branding och digital marknadsföring. SlutsatserVi har genom vår analys och slutdiskussion kommit fram till följande: genom att tillämpa de fyra strategier som vi har valt att kalla; branding-strategi, sensory branding-strategi, digital marknadsförings-strategi och storytelling-strategi, är artisten på god väg att utmärka sig för både fans och musikbransch. Fansen anser att man ska ha en bra story kombinerad med en röd tråd och ett helhetskoncept.

Small scale internal consumer tests provide a company with a cheap way to get valuable information regarding their products advantages and flaws. Therefore the demand for possibilities to do this kind of test has increased. This report is part of a new sensory project at Unilever. It presents a method for sensory comparison of the company?s own products with the corresponding competitor products.

Skin temperature is detected through signals in unmyelinated C-fibers and thin myelinated A?-fibers in the peripheral and central nervous system. Disorders in thin nerve fibres are important and not rare but difficult to diagnose by the most common neurophysiological methods. In this pilot study different methods for quantitative sensory testing, QST, were compared to give some ideas about which method could be the most efficient to use in order to point out injuries of the sensory system in clinical practice. The comparison was made between Békésy (separate warmand cold thresholds) and Marstock test (combined warm and cold thresholds).

Mechanical scaling is one of the most complex operations of all in the mining process. The operators are using both hearing, sight and feel to read the rock and to know where to scale and where to leave. They say they go on gut feeling in great extent, something that comes with experience. The scaling machine is placed into the edge of unsecured and newly blasted rock to hammer off the blocks that has become loose after the blast, but not enough to fall down. It goes without sayingthat it is a risky job.

The average length of life is increasing in the western world, hence the older population is growing. A common health problem among the elderly is malnutrition. Malnutrition causes decreased body strength and is associated with an amplified risk of infections, depression, fractures and increased mortality. The health care system is therefore faced with the challenge to prevent malnutrition among the growing population of elderly. This could be done by providing nutritious foods developed to meet the specific needs of elderly. The overall objective of this project was to test a healthy energy dense drink based on oats targeted for the elderly consumers as a strategy to prevent malnutrition among elderly.

Worldwide consumption of cheese has increased over the years. The average Swede consumes somewhere around 20 kilograms of cheese per year, which is an increase of a 100 % over the past 50 years. One of the most popular kinds of cheese during the past decades is mozzarella, due to its? use as pizza cheese. Flavor and consistency differ between the traditional kind, made out of buffalo?s milk, and the industrially made kind, made out of cow?s milk.

In nature settings people often experience positive emotions. Litterature and theories about the positive effect of nature on humans are largely based upon visual impressions and aesthetic preference. The purpose of the present study is to examine how visually impaired individuals that lack visual impressions experience nature. The background is about what it means to be visually impaired and what it is like to be visually impaired in a nature setting, followed by a presentation of the five human senses and about stimulation of senses in healing gardens. That is followed by theories about the health promoting effect of nature, about why nature and therapeutic gardens make people feel good. After that theories about experiences and relations with settings are presented.

Stärkta kundrelationer är viktigt för ett företags lönsamhet och när individuella upplevelser efterfrågas i allt större utsträckning behöver företag utveckla och differentiera sig genom Unique Selling Proposition. Allt mer forskning tyder på att utnyttjandet av de fem sinnena i företagets verksamhet samt marknadsföring kan vara nyckeln till differentiering. Det har blivit viktigare att ge konsumenterna en individuell och skräddarsydd upplevelse där sinnena har fått en allt större betydelse.Syftet med denna undersökning är att undersöka och analysera utnyttjandet av sinnesupplevelsen i marknadsföringen där vi har genomfört en fallstudie på SPA-hotellet Yasuragi. Vi delar även upp konsumentgruppen i två delar, affärsgäster och privatgäster, för att jämföra upplevelse och mottagandet av marknadsföringen. För att svara på syftet har författarna genomfört en enkätundersökning, en deltagande observation på Yasuragi och fyra djupintervjuer samt en mailintervju.

AimThe aim of this study is to examine students' previous experiences of stay in the nature and their experiences of nature in the context of teaching situations in friluftsliv at GIH. It also aims to elucidate how the teaching of friluftsliv at GIH affects their former interpretation about nature. The questions of the study are: What past experiences of stay in the nature elucidate GIH-students? Have the students approach to nature changed according to the education? If yes ? how? What affects students' perception of nature? MethodTo answer the questions, a quantitative approach (questionnaire survey) and qualitative methods (interview study) was used. The qualitative method is based on phenomenology and hermeneutics.

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.