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.

The aim of this study was to understand how social workers deal with honour-related violence, with special focus on the processing from sheltered housing. Our qualitative interviews with social workers that work with this kind of problems show that there are both obstacles and opportunities in the processing from sheltered housing. On the negative side are the loneliness, the shame and the guilt that the girls may experience when they need to leave their families. The social services can both be an obstacles and an opportunity. When the girls need to create a new life in a new city they have a lot of opportunities and in the same time it is hard to get to know new friends when you don´t know the city or have much money.

I denna uppsats undersöker vi Export Processing Zones (EPZ) roll i ett lands ekonomiska utveckling, exemplifierat med Mexico. Fokus för uppsatsen är centrerat kring de bakåtriktade länkeffekter som förväntas uppstå som en effekt av ett EPZ-program. Fenomenet längs den mexikansk-amerikanska gränsen kan sägas ha flera orsaker, men grundas i tillgången på billig arbetskraft samt närhet till världens enskilt största konsumentmarknad. Uppsatsen visar på ett minskat FDI-inflöde, ökad sysselsättning, begränsad teknologiöverföring samt mest jobbspecifik kunskapsöverföring. Eftersom få lokala eller inhemska underleverantörer kontrakteras av EPZ-företagen minimeras länkbildningen.

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 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.

Mastit är ett stort problem för mjölkproducenter världen över. Mastiter ger försämrad djurvälfärd och stora ekonomiska förluster, både på grund av behandlingskostnader och minskad mjölkavkastning. Studier tyder på att det är de subkliniska mastiterna som kostar mest för bönderna, då de är vanligare än de kliniska fallen och leder till minskad mjölkproduktion. Dessa mastiter ger inga kliniska symtom eller synliga förändringar i mjölk och är därför svåra att diagnostisera. I USA är det vanligt med sintidsbehandling med antibiotika av alla kor för att minska mastitprevalensen.

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.

Syftet med studien var att undersöka hur behandlare upplever högkänslighet hosungdomar med psykosocial problematik. För att få en vidare förståelse förhögkänslighet ville vi även se hur personer med högkänslighet upplever sittkaraktärsdrag. Detta ville vi undersöka utifrån ett genusperspektiv. Studien baserades påtotalt tolv kvalitativa intervjuer varav åtta behandlare inom Hem för vård eller boendeoch Familjehem, samt fyra medlemmar från Sveriges Förening för Högkänsliga.Högkänslighet är ett karaktärsdrag hos 15-20 procent av befolkningen. Detta innebär attman är extra känslig för sinnesintryck och bearbetar dessa mer noggrant.

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.

The aim of this study was to investigate the result of an effort to support reading development and the reading motivation. My approach was an intervention study during four weeks, where intensive reading in a group of three pupils in grade one took place. Individual conversations and group conversations were central methods in combination with different ways of processing the texts. Interviews were conducted with the class teacher and the participating children to see the difference in reading and motivation before and after the project. The result shows that an intensive period with reading fiction books with subsequent conversations and different processing of the text is a useful developing method for decoding, reading comprehension and reading motivation.