28 uppsatser · sida 2 av 2
Mattrender skapar tillhörighet och uttrycker en identitet
… their development and compared via laboratory exercises, observations and sensory analysis.The results show differences in bacterial growth as well as acidification and final volume of the bread loafs. Although the sensory analysis showed no difference between the samples, the …
Ett begrepp i förändring
… their development and compared via laboratory exercises, observations and sensory analysis.The results show differences in bacterial growth as well as acidification and final volume of the bread loafs. Although the sensory analysis showed no difference between the samples, the …
Olika mjölksyrabakteriers inverkan på surdegsbröd
… their development and compared via laboratory exercises, observations and sensory analysis.The results show differences in bacterial growth as well as acidification and final volume of the bread loafs. Although the sensory analysis showed no difference between the samples, the …
effect of pH, carrageenan and storage time
… t-test. The pH was analysed by an ANOVA and Student’s t-test and visual sensory analysis was carried out to detect structural changes in the products during storage. The results from bright field microscopy and visual sensory analysis confirmed that there were structural …
… consumer’s attitude towards products with health claims a questionnaire and a sensory analysis have been carried out as well as discussions in focus groups. 36 persons, men and women, of various ages and with different backgrounds participated in the consumer investigation …
effects of peeling and pearling on chemical composition, taste and colour
… as a raw material for the next generation of whole grain products, a small sensory test was performed on pasta produced in a pilot scale from unteated, pearled (?2.5%) and peeled samples. The sensory test was small but gave an indication that the pasta produced from wheat where …
… to have lower cheese yield, negatively affected processability properties and sensory quality, due to changed protein quality and composition. Poorer milk protein quality would have an economically negative impact on dairy industry. Only few studies have investigated the short …
… made by staff members and the authors. The material to assess oral motor and sensory function was the Nordic Orofacial Test - Screening. During the clinical swallowing examination the Standardised Swallowing Assessment (SSA) and pulse oximetry were used. In addition, data …
En studie av naturupplevelser hos studenter vid GIH:s lärarprogram
… impact on nature experiences are: natural environment, psychological - and sensory -, social - and motor experiences. These factors can both enhance and limit the experiences. Conclusions The study shows the difficulty of teaching in friluftsliv with the aim of reaching nature …
-En kvantitativ studie om ambienta dofters inverkan på kunders beteende i en klädbutik.
… in Kompaniet in Kalmar. Theory: Our theoretical framework consists of sensory marketing, male and female shopping behavior, the sense of smell and ambient scent in the servicescape atmospherics. Results: Here we present a presentation of Kompaniets servicescape. We present …
en utredning av aktuella trender och attityder gentemot framtidens rekommendationssystem diskuterat ur forskar-, industri- & användarperspektiv
… interview with an industry expert at Spotify, make up the foundation for an analysis based on dimensions and qualities of satisfaction related to the evaluation process of recommender systems. The study shows that users' are somewhat cautious toward future technological …
Patienters upplevelse av vård på en rehabiliteringsavdelning
… the muscles and the skin are intercepted, thereby resulting in motion and sensory loss. During the recovery process, healthcare professionals play a vital role in ensuring that the patients have a positive experience of care, recovery and rehabilitation. Aim: The aim of this …
… the cars sphere (depending on how they’re placed) and add a great number of sensory impressions which differs specie to specie. Generally I think that variation is good, both in species and placing, but of course always adapted to fit the given situation.
