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| 2. |
- Moberg, Christina, et al.
(författare)
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De unga gör helt rätt när de stämmer staten
- 2022
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Ingår i: Aftonbladet. - 1103-9000.
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Tidskriftsartikel (populärvet., debatt m.m.)abstract
- 1 620 forskare och lärare i forskarvärlden: Vi ställer oss bakom Auroras klimatkrav
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| 3. |
- Akselsson, Cecilia, et al.
(författare)
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Samordnad landskapsförvaltning : Ett nytt sätt att förvalta landskap för att uppnå hållbarhetsmålen
- 2020
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Ingår i: ; 6
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Annan publikation (populärvet., debatt m.m.)abstract
- Trycket på både skogs- och jordbruksmark ökar, bland annat som en följd av befolknings-ökningen, ändrade konsumtionsmönster och den pågående klimatförändringen. Detta leder till målkonflikter, där aktörer med olika intressen har olika syn på hur marken ska användas på bästa sätt. Dagens sektorsvisa planering, där beslut ofta tas på fastighetsnivå, gör det svårt att hitta lösningar på dessa målkonflikter. En övergång till en mer samordnad landskapsförvaltning har stor potential, men innebär också att en rad hinder först måste övervinnas.
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| 4. |
- Almung, Magnus, et al.
(författare)
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I solitärens skugga : Nyttobyggnadens kreativa restaurering
- 2015
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Rapport (populärvet., debatt m.m.)abstract
- Ekonomibyggnader har alltid behövts för de huvudbyggnader som finns inom våra bevarade kulturmiljöer. Några nyttobyggnader uppskattas och används fortfarande, andra betraktas som problematiska överloppsbyggnader, många rivs. Alltför få har dokumenterats eller fått sin historia klarlagd vilket undanhållit viktig kunskap om samhällets framväxt. Vi vill synliggöra och betona vikten av att bevara och utveckla hela bebyggelsemiljöer, ofta med ett antal hus utöver huvudbyggnaden och tillhörande yttre miljö i staden eller på landet. Denna rapport visar kursdeltagarnas projektarbeten om nyttobyggnader. De har dokumenterat med traditionella och nya arbetsmetoder, inventerat och intervjuat, läst och besökt arkiv, värderat, analyserat och därefter föreslagit hur man ska ta hand om och utveckla nyttobyggnaderna i sina kulturmiljöer.
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| 8. |
- Forward, Sonja, et al.
(författare)
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Tjänstemännen och trafiksäkerheten i kommunerna : föreställningar, roller och beslut
- 2008
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Rapport (populärvet., debatt m.m.)abstract
- The aim of the present study is to describe and analyze the attitude of local government officials to traffic safety and to their roles in the decisions being made with regard to traffic safety measures. The purpose is also to give an overall picture of the decision-making processes in connection with specific traffic safety measures in two municipal authorities. The study has been divided into two parts. The first part was an interview study in which twenty local government officials in eleven municipal authorities were subject to in-depth interviews. The second part consists of case studies of the planning and decision-making processes with regard to traffic safety matters in two municipal authorities, where the source material in each case consists of written documentation.
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| 10. |
- Mårtensson, Lennart, et al.
(författare)
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Sensory and chemical evaluations as a valuable tool for producers retailers, and consumers : The experience of white wine, sparkling white wine and black caviar produced in Sweden
- 2024
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Konferensbidrag (populärvet., debatt m.m.)abstract
- Introduction The production of Swedish high-quality foods and beverages is an increasing area, not least wine production has increased in step with climate change. Furthermore, production of caviar has expanded to include Black Caviar. An ongoing project focuses on optimizing high-quality, complex, and sustainable Swedish foods and beverages, individually and in combinations, with cases of white wine, sparkling wine, and Black Caviar. Sensory aspects play major roles in what we choose to eat and drink. Research on the perception of products individually and in combinations have shown that combination of foods and drinks can be optimized in relation to the taste experience and thus create successful and attractive combinations. The project is multidisciplinary and focuses on 1. perceived sensory qualities including chemical understanding, 2: attitudes, preferences, and liking, 3. sustainability aspects, and 4. national and international market aspects. Objective The overall aim is to optimize the sensory experience of white wine and sparkling white wine in combination with caviar. Market research will add to sensory methods by investigating implications of key factors for high-quality products. Methods and design The sensory analysis is performed with a panel who are trained to perform a quantitative descriptive analysis, which is an analytical sensory method for developing sensory profiles of products in a non-subjective way. The chemical evaluation is based on HS-SPME (Headspace Solid-Phase Micro-Extraction) technology for the collection of volatile substances from the wine and the caviar respectively. The sampling is followed by chemical analysis with GCMS (Gas-Chromatography Mass-Spectrometry) for identification and quantification of individual volatiles. The sensory and chemical analysis will first be executed of wines and caviar separately, and in the second step in combination. The final third step using Gas Chromatography – Olfactometry (GC-O). This a method that integrates the separation of volatile compounds using a gas chromatograph with the detection of odor using trained members from the sensory panel mentioned above. The olfactometric detection of compounds allows the assessment of the relationship between a quantified substance and the human perception of its odor. In some cases, the perception of the odor can be so intense even for a compound in a very low concentration. Results Preliminary results show the differences in sensory characters of wine and sparkling wine analysed at different temperatures. Also, characters of Black Caviar produced using different temperatures show great differences. The results are critical for the combinations of wine and caviar. These results will be connected to market aspects, sustainability aspects and further to analysis of volatile compounds from the wine and caviar, as well as texture properties of the caviar. Conclusions The project takes a comprehensive scientific approach to factors that are decisive for the development of wine and caviar of high standard and quality. This will also benefit the appeal of the products from the consumer's point of view, which in the long run will benefit the retail of Swedish wine and Black Caviar.
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