| 1. |
- Albinsson, Berit, et al.
(författare)
-
Handbok i sensorisk analys
- 2013
-
Bok (övrigt vetenskapligt/konstnärligt)abstract
- Den första utgåvan av Birgit Lundgrens Handbok i Sensorisk Analys utkom 1981. Den har sedan dess blivit en klassiker inom sensoriska kretsar och i ordets verkliga bemärkelse blivit använd som just en handbok – en bok att hålla fast vid i alla typer av sensoriska sammanhang. Vi vill med denna uppdaterade nyutgåva beskriva de traditionella metoderna med dagens termer samt komplettera med några nya metoder.
|
|
| 2. |
- Albinsson, Berit, et al.
(författare)
-
Handbok i sensorisk analys
- 2013
-
Bok (övrigt vetenskapligt/konstnärligt)abstract
- Den första utgåvan av Birgit Lundgrens Handbok i Sensorisk Analys utkom 1981. Den har sedan dess blivit en klassiker inom sensoriska kretsar och i ordets verkliga bemärkelse blivit använd som just en handbok – en bok att hålla fast vid i alla typer av sensoriska sammanhang. Vi vill med denna uppdaterade nyutgåva beskriva de traditionella metoderna med dagens termer samt komplettera med några nya metoder.
|
|
| 3. |
- Albinsson, Berit, et al.
(författare)
-
Handbook on Sensory Analysis
- 2017
-
Bok (övrigt vetenskapligt/konstnärligt)abstract
- The original of this handbook is the Swedish Handbok i Sensorisk Analys, which wasan updated edition of an older sensory analysis handbook written by Birgit Lundgrenback in 1981. The handbook was revised in 2013 by Berit Albinsson, Karin Wendinand Annika Åström. Both these handbooks were written at SIK – The Swedish Instituteof Food and Bioscience, which is now part of RISE – Research Institutes of Sweden.The revised edition of the handbook has proved popular in both industry and in theteaching world. At university level, it has been used by students as a complement tothe academic literature in sensory science programmes. There has been a growing demandamong international students at Swedish universities for the handbook to betranslated. In 2016, Kristianstad University entered into an agreement with the researchbody RISE to translate the handbook into English. The translation was madeby Patrick O’Malley.The handbook was translated and printed with permission from the co-authors.
|
|
| 4. |
- Albinsson, Berit, et al.
(författare)
-
Handbook on Sensory Analysis
- 2017
-
Bok (övrigt vetenskapligt/konstnärligt)abstract
- The original of this handbook is the Swedish Handbok i Sensorisk Analys, which was an updated edition of an older sensory analysis handbook written by Birgit Lundgren back in 1981. The handbook was revised in 2013 by Berit Albinsson, Karin Wendin and Annika Åström. Both these handbooks were written at SIK – The Swedish Institute of Food and Bioscience, which is now part of RISE – Research Institutes of Sweden. The revised edition of the handbook has proved popular in both industry and in the teaching world. At university level, it has been used by students as a complement to the academic literature in sensory science programmes. There has been a growing demand among international students at Swedish universities for the handbook to be translated. In 2016, Kristianstad University entered into an agreement with the research body RISE to translate the handbook into English. The translation was made by Patrick O’Malley. The handbook was translated and printed with permission from the co-authors.
|
|
| 5. |
- Andersson, Annika, 1968-, et al.
(författare)
-
“You can't make this a science!” : Analyzing decision support systems in political contexts
- 2012
-
Ingår i: Government Information Quarterly. - : Elsevier. - 0740-624X .- 1872-9517. ; 29:4, s. 543-552
-
Tidskriftsartikel (refereegranskat)abstract
- This paper reports on problems and conflicts encountered when using decision support systems (DSS) in political contexts. Based on a literature study and two case studies we describe problems encountered in relation not only to the DSS itself, but also to the political decision process. The case studies have been carried out in two cities in Sweden that at different times but in similar situations have used DSS in order to reach a decision in complicated and contested matters. In both cases we have previously found that the method and IT tool used for decision analysis were appreciated by most participants, but the inherent rationality of the DSS was in conflict with how participants usually make decisions as well as with the political process. The assumption was that a strict and open method would make grounds for clear decisions, but the results of the decision process were none of the cases implemented. In one case the result of the decision analysis was that no clear decision was made. In the other case the lowest ranked alternative was implemented. Furthermore, in neither city the method was ever used again. We therefore ask: What are the challenges and limitations to using DSS in political contexts? Our study shows that challenges relate to selecting and using criteria; eliciting weights for criteria (high level of subjectivity); understanding all the amount of facts available in the system; time constraints; and lack of impact on the final decision. This study contributes to both research and practice by increasing the understanding of what challenges are experienced in DSS use, since the findings can be used as a framework of challenges that should be addressed, in design of systems as well as method for use. The study also contributes to understanding the role of politicians in decision-making and the consequences for the use of DSS. Further, the literature study showed that there are overall very few studies on the actual use of DSS in a political context, and we therefore conclude by encouraging more studies reporting actual use.
|
|
| 6. |
- Benser, Jasmin, et al.
(författare)
-
Impact of physical activity and cardiovascular fitness on total homocysteine concentrations in European adolescents : The HELENA study
- 2015
-
Ingår i: Journal of Nutritional Science and Vitaminology. - : Center for Academic Publications Japan. - 0301-4800 .- 1881-7742. ; 61:1, s. 45-54
-
Tidskriftsartikel (refereegranskat)abstract
- We examined the association of physical activity (PA), cardiovascular fitness (CVF) and fatness with total homocysteine (tHcy) concentrations in European adolescents. The present study comprised 713 European adolescents aged 14.8±1.2 y (females 55.3%) from the multicenter HELENA cross-sectional study. PA was assessed through accelerometry, CVF by the 20-m shuttle run test, and body fat by skinfold thicknesses with the Slaughter equation. Plasma folate, cobalamin, and tHcy concentrations were measured. To examine the association of tHcy with PA, CVF, and fatness after controlling for a set of confounders including age, maturity, folate, cobalamin, creatinine, smoking, supplement use, and methylenetetrahydrofolate reductase 677 genotype (CC 47%, CT 43%, TT 10%), bivariate correlations followed by multiple regression models were performed. In the bivariate correlation analysis, tHcy concentrations were slightly negatively correlated (p<0.0 5) with CVF in females (measured both by stages: r=-0.118 and by VO 2 max: r=-0.10 2) and positively with body mass index (r=0.10 0). However, daily time spent with moderate and vigorous PA showed a weak positive association with tHcy in females (p<0.0 5). tHcy concentrations showed a tendency to decrease with increasing CVF and increase with increasing BMI in female European adolescents. However, tHcy concentrations were positively associated with moderate and vigorous PA in female European adolescents.
|
|
| 7. |
|
|
| 8. |
- Eckardt, Johanna, et al.
(författare)
-
Comparison of the consumers’ expected and actual perception of food investigated by Napping : a case study with Béarnaise sauce
- 2013
-
Rapport (övrigt vetenskapligt/konstnärligt)abstract
- In the present work we investigate the consumers’ expected perception of food, using packages of béarnaise sauce, with the preference of the actual product. Further we compare the results of the consumer panel with the outcome of an analytical sensory panel. The ambition was also to use innovative techniques to get additional insights of the consumers’ perception of food. Global Napping was performed with a consumer panel on the expected preference and partial Napping was conducted for evaluating the perception of the actual products. Results were complemented with preference tests and rankings, as well as the connection of the product to a package. An analytical sensory panel performed partial Napping of the products. In addition new and simple method of Napping data evaluation is presented. The results showed a mismatch between the perception of the package and the actual product. Different groups, here named as "emotional" and "rational", perceived products in diverse ways. The consumer panel was a highly inhomogeneous group of individuals, whereby the sensory analytical panel had high agreement. Consumers, who used to buy a certain product could not necessarily distinguish this product, neither did they rate this product as their first choice.
|
|
| 9. |
|
|
| 10. |
- Eckardt, Johanna, 1984, et al.
(författare)
-
Comparison of the consumers expected and actual perception of food investigated by napping: a case study with béarnaise sauce
- 2013
-
Ingår i: ESN at the 10th Pangborn Sensory Science Symposium, 11-15th August, 2013 Rio De Janeiro, Brazil.
-
Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- The purpose of this study was to investigate consumers’ expected and actual perception of food, using packages of béarnaise sauce and actual products. In total six packages of béarnaise sauce were evaluated, whereas seven products were presented, including one tested twice. A naïve consumer panel of 15 assessors, 8 female and 7 male, with children living at home were recruited and selected by their preferences and buying patterns of béarnaise sauce, as well as their anticipated emotional and rational personality. The results of the consumer panel were compared with those of an analytical sensory panel.A further goal was to use innovative techniques to gain additional insight on the consumers’ perception of food. Global Napping was performed with the consumer panel on their expected preferences and partial Napping was conducted to evaluate their perceptions of the actual products. The Napping data were complemented with preference tests and rankings. The consumers were also asked to connect the tasted products to the packages. An analytical sensory panel performed partial Napping of the products. A new evaluation method of the resulting Napping data was introduced using Euclidian distances on individual tablecloths, which enable a much more user-friendly interpretation of the data.The results showed that there is a large difference between consumers’ expected and actual perceptions of the package and the actual product. Data also indicate that the more rational thinking consumers were less manipulated or influenced compared to the emotional ones. The analytical sensory panel was a group of high agreement and homogeneity, while the consumer panel showed great differences in their experiences of the packages as well as the products. Consumers who usually bought a certain product could not necessarily distinguish it from the other options; neither did they rate it as their first choice.
|
|
