| 1. |
- Bengtsson, M, et al.
(författare)
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The accounting education triangle and its implications for future research
- 2023
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Annan publikation (populärvet., debatt m.m.)abstract
- The rise of the professional status of accountants and auditors has brought expansive growth and embedded privilege into the modern accounting profession. However, the employers’ demand for accounting graduates has not increased at the same pace, indicating decreasing career relevance of accounting education in universities and colleges. In this paper, we propose a conceptual model - the accounting education triangle - which highlights the different expectations among the three essential stakeholders in accounting education, namely, educators, employers, and graduates. By examining the previous literature and relevant frameworks, we document specific expectation gaps within the model and provide value propositions and their implications for future research.
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| 2. |
- Baglioni, Simone, et al.
(författare)
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The rise of social enterprises and social entrepreneurship in Western Europe
- 2018. - 1
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Ingår i: Social entrepreneurship and social innovation. - London : Routledge. - 9780815375791 - 9781351239028 ; , s. 24-37:1, s. 24-37
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Bokkapitel (refereegranskat)abstract
- This chapter discusses the mutual interests of social enterprises (SEs)/social entrepreneurs and neo-liberal policy-makers/stakeholders. It offers a brief historical discussion of the evolution of SEs in Western Europe from the nineteenth century to the 1970s. The chapter focuses on how these institutions changed from 1980 to the present. It also focuses on the role political institutions at all levels played in reshaping the sector. The chapter discusses the connections between SEs and market forces, and how these connections produced dramatic changes. It addresses how our cross-temporal analysis can help understand contemporary SEs and welfare regimes. The chapter describes the historical evolution of solidarity in the context of the sweeping changes that have been made to various welfare regimes. It provides a fair assessment of the evolution and growth of the welfare sector across Europe, as well as how these predecessors have affected current SEs.
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| 3. |
- Wendin, Karin, et al.
(författare)
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Sensory quality of drinking water in relation to chemical and microbiological composition
- 2019
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- It is well known that tap water tastes different due to where the water is tapped, ie its chemical and microbiological compositions. Taste competitions have been performed in different countries to find out the most preferred tap water. With some few exceptions, no studies have been performed in which the taste of tap water is objectively described by analytical sensory methods. The purpose of this study was to evaluate quality of Swedish drinking water from different dwells with emphasis on sensory, chemical and microbiological analyses. Tap water origin from surface water and from groundwater was collected from the Swedish municipalities Svalöv and Kristianstad. The water samples were collected in 3 points in each municipality: 1. waterworks; 2. near waterworks; 3. far from waterworks. In addition the commercial water Evian was included in the analyses. Analytical sensory analyses (triangle test and quantitative descriptive analysis) were performed along with chemical and microbiological standard analyses according to Swedish drinking water standards. The results from the triangle test showed significant sensory differences between tap water from surface water and groundwater, as well as in surface water samples collected in different points. The descriptive analysis showed large differences in the perception of bitterness, minerals and off flavours. The perceived differences are in line with earlier studies pointing out inorganic ions as responsible for the taste sensations. The chemical analyses showed that the major difference between the two types of tap water was a higher mineral content and higher alkalinity in the groundwater compared to the surface water. The microbiological analyses did not show any measurable concentrations in any of the samples. There is a need for further research of chemical and microbiological effects on the flavour of tap water, with focus on microorganisms and chemical compounds in low concentrations.
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| 4. |
- Davidson, Per, et al.
(författare)
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A more generalized fear response after a daytime nap
- 2018
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Ingår i: Neurobiology of Learning and Memory. - : Elsevier BV. - 1074-7427 .- 1095-9564. ; 151, s. 18-27
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Tidskriftsartikel (refereegranskat)abstract
- The aim of this study was to examine how a daytime nap affected the consolidation of fear learning. Participants first underwent fear conditioning during which they were exposed to a large and a small circle. One of these was repeatedly paired with an electric shock (making it the CS+), whereas the other circle was never paired with the shock (the CS−). After a delay interval containing either a nap or wake, participants again viewed the CS+ and the CS− intermixed with eight novel circles that varied in size between the two stimuli seen before, as well as a blue triangle that served as a novel stimulus without prior fear relevance. We examined both fear retention (the difference between the CS+ and the CS−) and fear generalization (responses to the novel stimuli based on their similarity to the original CS+). Contrary to previous studies, results from the participants who acquired a differentiated fear response during the acquisition phase revealed that the wake group showed significantly larger skin conductance responses to the CS+ compared to the CS−, whereas no such difference was present in the sleep group. These results were not driven by differences in explicit memory or by differences in general reactivity. Analyzing responses to the novel stimuli revealed a tendency towards a more generalized response in the sleep group, with no differences between the CS+ and any other stimulus, whereas the wake group showed increased responses to the stimuli depending on their similarity to the original CS+. This effect was however only present when controlling for baseline differences in worry.
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| 5. |
- Höglund, Evelina, et al.
(författare)
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A meal concept designed for older adults - Small, enriched meals including dessert.
- 2018
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Ingår i: Food & nutrition research. - : SNF Swedish Nutrition Foundation. - 1654-661X .- 1654-6628. ; 62
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Tidskriftsartikel (refereegranskat)abstract
- Background: The population of older adults is growing and many are at risk of disease-related malnutrition. This is a serious condition which increases the risk for other diseases and distress, human suffering and puts a high load on health care costs. Meal concepts tailored to suit the needs of older adults are required to decrease the incidence of disease-related malnutrition.Objective: To evaluate sensory perception regarding a concept of small, protein and energy-enriched multi-component meals designed according to the nutritional needs of older adults.Design: A meal concept of small main courses with complementary desserts and protein and energy-enriched products was evaluated using triangle tests, hedonic evaluation and focus group discussion. Enriched sauces and meals were compared to corresponding commercial products regarding appearance, taste, consistency and overall acceptance.Results: The concept of a small main course with a complementary dessert was generally perceived as positive by the target group. The acceptance scores for the enriched meals were generally lower than for the commercial meals, mainly owing to the packaging of the enriched meals which required covering the food in sauce. Enriched sauces contained approximately 90% more protein than the commercial sauces. However, protein enrichment affected the sensory properties of the sauces and they were perceived as thicker, creamier and less flavour-intensive.Conclusions: A concept based on small, protein and energy-enriched meals supplemented with a dessert was considered suitable for increasing the energy and protein intakes of older adults provided that the method of enrichment ensures attractive sensorial properties.
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| 6. |
- Söderqvist, Karin, et al.
(författare)
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A Microbiological and Sensory Evaluation of Modified Atmosphere-Packed (MAP) Chicken at Use-By Date and Beyond
- 2024
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Ingår i: Foods. - : MDPI Multidisciplinary Digital Publishing Institute. - 2304-8158. ; 13:13
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Tidskriftsartikel (refereegranskat)abstract
- Consumers are responsible for a large proportion of food waste, and food that has reached its use-by or best-before date is often discarded, even if edible. In this study on fresh chicken, the suitability of use-by dates currently used in the EU was evaluated by using microbial and sensory analyses. This was carried out by analyzing bacterial populations of chicken breast fillets ( M. pectoralis major) at three different time points (use-by date, 2 days past use-by date, 4 days past use-by date) and two different storage temperatures (4 °C, 8 °C). A discrimination triangle test was performed to check for sensory differences between chicken breast fillets cooked at the three selected time points for both storage temperatures. A consumer preference test was also performed for chicken breast fillets that had been stored at the highest recommended temperature (4 °C) and after being cooked at the three time points. Changes in populations of total aerobic count (TAC), Enterobacteriaceae (EB), and lactic acid bacteria (LAB) were recorded over time. Despite large differences in bacterial counts at the selected time points, with TAC populations of approximately 6.5 and 8.0 log CFU/g at use-by date and four days after use-by date, respectively, storage for two or four extra days had no significant effect on the sensory parameters of cooked chicken compared with chicken consumed at its use-by date. Since the TAC populations were close to or above levels that are associated with spoilage, more work is needed to explore if shelf life can be extended.
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