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.

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.

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.

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.

The purpose of this thesis is to study if there are any relations between the perceptions of a fear appeal message in relation to the individual experiences of the area. Furthermore to give a general view over research made on fear appeals. The research is made in a qualitative approach were the case study is used. Interviews were used to get relevant information from the chosen respondents. The results if the thesis indicates that there is a relation depending on individual experiences during the perception of a fear appeal message.

The aim of this project was to improve taste of a liquid food product, comprising extremelybitter and unpalatable amino acids and one unrevealed ingredient. The amino acids were Lleucine,L-isoleucine, L-valine, L-threonine and L-lysine monohydrochloride. Experimentaldesign was set up as a screening of water solutions comprising these ingredients (called BCAAsolutions) and added ingredients with potential to improve flavour. BCAA solution withingredients that were potential bitterness suppressors were evaluated in flavour, bitternessand/or palatability. Solutions of separate amino acids were also studied.

Background: Anorexia Nervosa (AN) is a complex condition with high mortality. AN has increased within the last fifty years and it?s associated with considerable suffering.Aim: To describe women?s experiences of AN.Method: This study was made as a systematic literature review. Articles were searched in Chinal, PubMed and PsycINFO. Eleven articles were used.

More often consumers demand instant dry soup that can be prepared with a water temperature below 100o C, which is currently not possible, because the dry soup becomes too thin when using water with a lower temperature. In this study, various kinds of starch studies were made to optimize the starch used in the existing product to make it more viscous at both high and low temperatures. The result was that one of the two starches present in the existing product was retained by change in quantity as it contributed to important flavor parameters. The second was removed and replaced with a starch that made the product more viscous at lower temperatures. To find out if the new product differed from the existing product a viscosity measurement and a sensory paired preference test were made.

The purpose of this Master Thesis is to investigate whether the technical service available in the "Reading and Writing Corner" has an influence on the total quality of service in a public library. This service is intended to give sensory/print-handicapped persons access to information. The title KOM LOSS is a Swedish expression for "come on" and LOSS is short for reading and writing support. I have chosen to study three libraries in the region of Västra Götaland, Sweden. The thesis examines total quality from the aspects of goal steering, accessibility, education and marketing.

Syfte: Syftet med den här studien är att undersöka hur reklambyråer strategiskt tänker och praktiskt användersig av syn, hörsel, lukt, smak och känsel i marknadsföring av sina kunders varumärken samt undersöka vilka möjligheter och risker som finns med sinnesmarknadsföring.Metod: Studien följer den hermeneutiska vetenskapsinriktningen och har genomförts utifrån en kvalitativmetodansats där litteraturstudier och intervjuer genomförts.Teoretisk referensram: Studien utgår bland annat ifrån boken ?Sinnesmarknadsföring? med fokus på användningav de fem mänskliga sinnena syn, hörsel, lukt, smak och känsel. Referensramen består av information, fakta och exempel kring upplevelserummet och sinnena. Därefter behandlas ämnesområdet varumärkesstrategi i kombination med sinnesmarknadsföring.Empiri: Empirin grundar sig på genomförda intervjuer med sex respondenter från fem olika reklambyråer i Norrköping och Linköping samt en intervju med Niklas Broweus, sinnesmarknadsföringsexpert, som alla bidrar med information och åsikter kring arbetet med sinnesmarknadsföring.Analys: Analysen består av svar på om och hur byråerna arbetar med sinnesmarknadsföring i sitt dagliga arbete men även vilka anledningar det finns till att de i vissa fall inte gör det. Därefter behandlas hur sinnesstrategier används i olika upplevelserum för att skapa upplevelser hos konsumenter samt hur sinnesstrategier används för att stärka ett varumärke.

Asthma is one of the most common diseases among children. The aim of this study was, through a literature review, describing children's experience of living with asthma and show how negative experiences can be turned into positive ones, by the nurse's work. Results showed that many of the children with asthma experienced respiratory- and chestproblems, tiredness, panic, fear, anger, frustration, discomfort, irritation and anxiety. Children felt most restricted in physical activity's. Education used to enhance children's experiences included relaxation, imaginary exercises and confidence training.

The purpose of this study is to shine a light at the Swedish americans impressions and attitudes against the American society from the perspective of modernization and cultural attributes. This, with a reference frame of the deeply politically rooted European conception of America as a threat to the cultural well being, and as a thriving materialistic and progress bound constitution.The result shows that the attitudes against America in the descriptions were not all comparable with the conception that was conducted in Europe. However, the experiences altered whereas the study attends two different periods of time. The experiences differenced due to the growing exposure to cultural diversity and a modernization that grew faster in America than anywhere in the world. Not to mention the change of experiences and expectations that was with brought from a changing atmosphere in Sweden.