| 1. |
- Drottberger, Annie, et al.
(författare)
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Alternative Food Networks in Food System Transition-Values, Motivation, and Capacity Building among Young Swedish Market Gardeners
- 2021
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Ingår i: Sustainability. - : MDPI AG. - 2071-1050. ; 13
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Tidskriftsartikel (refereegranskat)abstract
- This study sheds light on a new generation of Swedish food producers, market gardeners, who are attracting attention in terms of food system sustainability, prompted by increasing consumer awareness about the value of healthy and locally produced food. Market gardening is part of a global agroecological movement opposed to industrialized agriculture and its negative impacts on the environment and rural communities. These food producers challenge the incumbent agri-food regime through the building of alternative food networks. This case-based study involving 14 young vegetable producers showed that young people who engage in market gardening are strongly motivated by dual incentives, namely entrepreneurship and transformation to sustainability. Six main competences were identified as important for market gardeners: practical skills related to growing vegetables, business management, innovation and continuous learning, systems thinking, pioneering, and networking. Individuals develop their skills through continuous experiential learning and gain knowledge through peer-to-peer learning using social media. However, they need to acquire certain skills relating to their daily work in the field and to managing a business. Market gardeners currently face a number of barriers erected by the sociopolitical environment, in particular regarding access to research-based knowledge, extension services, and business support.
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| 2. |
- Roleda, Michael Y., et al.
(författare)
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Chemical profiling of the Arctic sea lettuce Ulva lactuca (Chlorophyta) mass-cultivated on land under controlled conditions for food applications
- 2021
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Ingår i: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 341
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Tidskriftsartikel (refereegranskat)abstract
- The increasing use of seaweeds in European cuisine led to cultivation initiatives funded by the European Union. Ulva lactuca, commonly known as sea lettuce, is a fast growing seaweed in the North Atlantic that chefs are bringing into the local cuisine. Here, different strains of Arctic U. lactuca were mass-cultivated under controlled conditions for up to 10 months. We quantified various chemical constituents associated with both health benefits (carbohydrates, protein, fatty acids, minerals) and health risks (heavy metals). Chemical analyses showed that long-term cultivation provided biomass of consistently high food quality and nutritional value. Concentrations of macroelements (C, N, P, Ca, Na, K, Mg) and micronutrients (Fe, Zn, Co, Mn, I) were sufficient to contribute to daily dietary mineral intake. Heavy metals (As, Cd, Hg and Pb) were found at low levels to pose health risk. The nutritional value of Ulva in terms of carbohydrates, protein and fatty acids is comparable to some selected fruits, vegetables, nuts and grains.
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| 3. |
- Röös, Elin, et al.
(författare)
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Diagnostic, regenerative or fossil-free - exploring stakeholder perceptions of Swedish food system sustainability
- 2023
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Ingår i: Ecological Economics. - : Elsevier B.V.. - 0921-8009 .- 1873-6106. ; 203
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Tidskriftsartikel (refereegranskat)abstract
- In an analysis of food system sustainability challenges and solutions among Swedish food system actors using Q-methodology, five perspectives were identified. One of the main three perspectives placed the highest priority on reduced meat consumption, food waste, and climate impact in agriculture, but downplayed strategies highlighted in the national food strategy and social aspects, and can be interpreted as a diagnostic climate mitigation-oriented perspective that does not reflect current negotiated policy processes or ‘softer’ values of food. In an alternative regenerative perspective, industrialized large-scale farming and lack of internalization of external costs were regarded as the main problems, and diversity, soil health, and organic farming as the main solutions. Proponents of a third perspective regarded phasing out fossil fuels, increased profitability of companies, increased meat production, and self-sufficiency as high priorities. These contrasting views can be a major barrier to transforming the Swedish food system. However, a number of entry points for change (i.e. aspects highly important for some and neutral for others) were identified, including focusing on healthy diets and increased production of fruit and vegetables. Focusing on these can build trust among stakeholders before moving to discussions about the larger and more sensitive systemic changes needed. © 2022 The Authors
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| 4. |
- Svensson, Teresia, 1975-, et al.
(författare)
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Chlorine cycling and the fate of Cl in terrestrial environments
- 2021
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Ingår i: Environmental Science and Pollution Research. - : Springer. - 0944-1344 .- 1614-7499. ; 28:7, s. 7691-7709
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Tidskriftsartikel (refereegranskat)abstract
- Chlorine (Cl) in the terrestrial environment is of interest from multiple perspectives, including the use of chloride as a tracer forwater flow and contaminant transport, organochlorine pollutants, Cl cycling, radioactive waste (radioecology; 36Cl is of largeconcern) and plant science (Cl as essential element for living plants).During the past decades, there has been a rapid developmenttowards improved understanding of the terrestrial Cl cycle. There is a ubiquitous and extensive natural chlorination of organicmatter in terrestrial ecosystems where naturally formed chlorinated organic compounds (Clorg) in soil frequently exceed theabundance of chloride. Chloride dominates import and export from terrestrial ecosystems while soil Clorg and biomass Cl candominate the standing stock Cl. This has important implications for Cl transport, as chloride will enter the Cl pools resulting inprolonged residence times. Clearly, these pools must be considered separately in future monitoring programs addressing Clcycling. Moreover, there are indications that (1) large amounts of Cl can accumulate in biomass, in some cases representing themain Cl pool; (2) emissions of volatile organic chlorines could be a significant export pathway of Cl and (3) that there is aproduction of Clorg in tissues of, e.g. plants and animals and that Cl can accumulate as, e.g. chlorinated fatty acids in organisms.Yet, data focusing on ecosystem perspectives and combined spatiotemporal variability regarding various Cl pools are still scarce,and the processes and ecological roles of the extensive biological Cl cycling are still poorly understood.
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| 5. |
- Majaliwa, Nuria, 1980, et al.
(författare)
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Effect of cultivar and ripening on the polyphenol contents of East African highland bananas (Musa spp.)
- 2021
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Ingår i: International Food Research Journal. - 1985-4668 .- 2231-7546. ; 28:3, s. 479-488
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Tidskriftsartikel (refereegranskat)abstract
- East African highland bananas (EAHBs) contain high amount of phenolics especially tannins, and are used to produce low-viscosity banana juice by a purely mechanical process. Occasional juice failure and cloudy appearance are the major problems facing juice production. The present work thus examined the variations in phenolic content of EAHB cultivars and their changes during ripening. The aim was to obtain a better knowledge of the various forms and amounts of phenolic compounds in different EAHBs, and how these properties may affect the ability of cultivars to produce low viscosity banana juice. Eleven banana cultivars including juice-producing and cooking bananas were harvested at the green maturity stage and analysed for total phenolic content (TPC), tannin content (TC), and tannin monomers at different ripening stages for five days. Analyses of TPC and TC were performed using the Folin-Ciocalteu method, whereas tannin monomers were identified by High-Performance Liquid Chromatography (HPLC) with UV detection. Multivariate analysis of variance was used to evaluate the relationship between cultivar, ripeness stage, and TPC/TC. A substantial difference in TPC was observed between juice-producing and cooking cultivars. The highest TPC was found in the juice-producing cultivar Kibungara (360.68 +/- 17.12 mg GAE/100 g) at day 5 (the ripe stage), while the lowest TPC (8.67 +/- 0.22 mg GAE/100 g) was observed in the cooking cultivar Malindi at ripening day 5. The results revealed that TPC and TC of banana pulp seemed to be more related to cultivar (p <= 0.05) than physiological changes during ripening (p >= 0.05). Further, HPLC analysis showed that among the individual catechins, gallocatechin was the predominant monomer in juice-producing cultivars, whereas in cooking cultivars, gallic acid was dominant. The present work indicated that high amount of total phenolic such as tannins especially gallocatechin in juice-producing banana cultivars favour the release of banana juice, and that analysis of phenolic compounds will provide a basis in the selection of banana cultivars with high potential for juice production.
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| 6. |
- Nadeau, Elisabet, et al.
(författare)
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Effects of sulphur fertilization in organically cultivated faba bean
- 2020
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Ingår i: Agricultural and Food Science. - : Agricultural and Food Science. - 1459-6067 .- 1795-1895. ; 29, s. 471–481-
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Tidskriftsartikel (refereegranskat)abstract
- Optimal seed yield and quality requires that the sulphur (S) demand of faba bean (Vicia faba L.) is ensured. The ef-fect of S fertilization on organic cultivated faba bean was investigated under field conditions during two growing seasons (2017–2018), in Sweden. Kieserite (MgSO4) and gypsum (CaSO4) were applied at a rate of 20 and 40 kg ha-1to study the effect on faba bean growth, yield, crude protein (CP) content and amino acid (AA) composition. Gyp-sum and kieserite significantly increased S concentration of faba bean dry matter (DM) in 2017. The S concentra-tion ranged from 0.20% to 0.23% of DM compared to 0.18% in the untreated control. In 2018, kieserite application at 40 kg ha-1 significantly increased S concentration to 0.15% compared to 0.12% in the untreated control. The faba bean plants did, however, not respond neither with increased growth nor increased seed yield. The seed quality in terms of CP and S-containing AA, was not affected by S fertilization, however, significant differences were observed between the experimental sites.
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| 7. |
- Biörklund Helgesson, Maria, et al.
(författare)
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Verksamhetsberättelse Mat- och Måltidsvetenskap 2019
- 2020
-
Rapport (populärvet., debatt m.m.)abstract
- Under året som gått har mycket hänt och vi utvecklas vidare! Denna upplaga av Mat- och måltidsvetenskaps verksamhetsberättelse sammanfattar händelser och utveckling av ämnesområdet vid Högskolan Kristianstad under 2019. Ett år där alla medarbetare på avdelningen bidragit till att arbeta för visionen att vi ska ha en ledande position för framtidens mat och måltider genom attraktiva utbildningar, framgångsrik forskning och aktiv samverkan.
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| 8. |
- Borodacz, Lucie
(författare)
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Development of Fingerfood recipes for meals for home usage among older people with eating disabilities
- 2021
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Rapport (övrigt vetenskapligt/konstnärligt)abstract
- Background: In the context of demographic changes and age-related diseases, there is a need to focus on the health of older people. Eating disabilities, such as difficulties to use cutlery, caused by various diseases (Parkinson's disease, consequences of a stroke) are becoming more frequent and solutions must be put in place. Objective: The purpose of this study is to create recipes of Fingerfoods for older adults over 65 years old with eating disabilities. These recipes should be prepared at home and rich in protein and energy. Design: A creative design was used to create products, and several variations were created from a basic recipe. The differences between the variations of a recipe are the ingredients that can be substituted or changed in quantity. Materials and Methods: Concerning the physical analysis, texture measurements, viscosity, and colorimetry were performed. The sensory evaluation was a hedonic test to measure the appreciation of the panel according to several criteria: appearance, smell, taste, texture, and overall appreciation. Results: The samples, according to the type of product, were measured for their hardness, their adhesiveness, their viscosity, and their colour. Results also show the appreciation of each sample, the comparisons of the appreciations, the ideas for improvement of the participants, and correlations between different data sets. Discussion: Results have been analysed and used to select the suitable recipes at each phase of the study. The milkshake was preferred when vanilla whey protein was added. The cheese balls were preferred with more chicken and less cheese. Soy flour was appreciated equally or more than wheat flour in the fish cakes and the salty muffins while chickpea flour was the least liked. In the set of recipes proposed for sensory evaluation, the most protein-rich ones were the most appreciated. Conclusion: In the end, four recipes have been selected based on the physical analysis, the sensory evaluation, and the nutritional content. The expected amount of protein was achieved for all products
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| 9. |
- Borodacz, Lucie, et al.
(författare)
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Fingerfoods, rediscover the pleasure of eating : Simple recipes for meals and snacks
- 2021
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Annan publikation (populärvet., debatt m.m.)abstract
- Are you ready to eat with your fingers? While norms and table manners require the use of cutlery for eating, a part of the consumer population is excluded from this system. With the ageing of the population, the older generation is becoming an increasingly important part of the world's population. It is time to feed them properly. While people over 65 years old are mostly able to use cutlery, not all of them are. Indeed, some people have physical difficulties in handling knives, forks, spoons, and glasses. These problems are mainly motor related and result from a lack of muscle control. The look of others can be difficult for those who do not follow the norm and are forced to eat without cutlery. This leads to social withdrawal and discomfort for many of the people concerned. Fortunately, mentalities can change and it is the role of food professionals to participate in this change. Eating with the fingers can be accepted if the food is easy to handle and not messy. These are the challenges and the ambition of this project. It is not up to the people to adapt but to the food, by being adequate in terms of handling but also in terms of nutritional intake, which must be rich in proteins for this population.
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| 10. |
- Borodacz, Lucie, et al.
(författare)
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Les fingerfoods, retrouver le plaisir de manger : Des recettes simples pour les repas et pour les encas
- 2021
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Annan publikation (populärvet., debatt m.m.)abstract
- Êtes-vous prêts à manger avec les mains ? Alors que les normes et les manières à table imposent l’utilisation des couverts pour manger, une partie des consommateurs est exclue de ce système. Avec le vieillissement de la population, les personnes âgées occupent une part de plus en plus importante dans le monde. Il est temps de les nourrir de façon adaptée. Si la génération des plus de 65 ans arrive majoritairement à utiliser des couverts, ce n’est pas le cas de toutes les personnes appartenant à cette catégorie. En effet, certains font face à des difficultés physiques les empêchant de manipuler couteaux, fourchettes, cuillères, et verres. Ces problèmes sont principalement moteurs et correspondent à un manque de contrôle de ses muscles. Le regard des autres peut être lourd pour ceux qui ne suivent pas la norme et sont obligés de manger sans couverts. Cela entraîne un retrait social et un mal-être pour une grande partie des personnes concernées. Heureusement, les mentalités peuvent évoluer et il est du rôle des professionnels de l’alimentation de participer à ce changement. Manger avec les mains peut être accepté si la nourriture est facile à prendre en main et non salissante. C’est ici que reposent les enjeux et l’ambition de ce projet. Ce n’est pas aux personnes de s’adapter mais aux aliments, en étant adéquat au niveau de la prise en main mais aussi au niveau de l’apport nutritionnel qui doit être riche en protéines pour cette population.
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| 11. |
- Bozorgi, Catherina, et al.
(författare)
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Impact of sour and carbonated foods and drinks on subsequent intake
- 2021
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Ingår i: 6th international conference on food oral processing. - Valencia. - 9788409317349 ; , s. 100-100
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- The oral processing of food is important for eating and digestion in order to gain energy and nutrients. Due to disease, accident, or aging individuals may experience difficulties in this process. These difficulties often lead to dysphagia which is strongly associated with malnutrition. Thus, it is of importance to find solutions and strategies that can facilitate intake of food. It is well known that sour and/or carbonated foods and drinks increase saliva secretion and trigger the swallowing reflex. However, knowledge of how subsequent food intake is impacted is low. The aim of this study is to clarify whether sour and/or carbonated foods and drinks have a subsequent impact on swallowing function. Twelve healthy participants evaluated eleven different foods and drinks due to their ability to increase saliva production and make swallowing of a subsequent food easier. As expected, results showed that sourness and carbonation had a positive impact on saliva secretion and swallowing. No correlation was found between pH / sourness and ease of swallowing these foods. It could be concluded that some sour foods, in this study exemplified by cherry tomatoes, natural yoghurt, and in particular citrus juice made it easier to swallow a neutral cracker after ingestion of these sour products. The results may be used to increase food intake among dysphagia patients.
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| 12. |
- Bozorgi, Catherina, et al.
(författare)
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Saliva secretion and swallowing : impact of different types of food and drink on subsequent intake
- 2020
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Ingår i: Nutrients. - 2072-6643 .- 2072-6643. ; 12:1, s. 1-9
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Tidskriftsartikel (refereegranskat)abstract
- The oral processing of food is important for eating and digestion in order to gain energy and nutrients. Due to disease, injury, or aging, individuals may experience difficulties in this process. These difficulties often lead to dysphagia, which is associated with malnutrition. Thus, it is of importance to find solutions and strategies to enable food intake. It is well known that sour and/or carbonated foods and drinks increase saliva secretion and trigger the swallowing reflex. However, knowledge regarding how subsequent food intake is impacted is lacking. The aim of this study was to clarify whether sour and/or carbonated foods and drinks had subsequent impacts on swallowing function. Twelve healthy participants evaluated eleven foods and drinks in terms of their ability to increase saliva production and ease the swallowing of subsequent food. Results showed that sourness and carbonation had positive impacts on saliva secretion and swallowing. No correlation was found between the pH/sourness of the foods and the ease of swallowing them. It was concluded that the ingestion of cherry tomatoes, natural yoghurt, and, in particular, citrus juice made swallowing of a neutral cracker easier. These results may be used to increase food intake among dysphagia patients.
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| 13. |
- Bridonneau, Sidonie, et al.
(författare)
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Heritage Cereals : Product Development
- 2021
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Rapport (övrigt vetenskapligt/konstnärligt)abstract
- Local or regional crop production is increasingly attractive to consumers due to a growing interest in environmental friendliness and sustainability. Heritage cereals are an example of this as they are suitable for organic farming. Moreover, they can also contribute to a healthy and balanced diet, which is what consumers are aiming for these days. For a more regular consumption of heritage cereals, it would be interesting to build on popular food products such as bread, pasta and biscuits. The aim of this study is to develop innovative recipes based on heritage cereals. To appeal to consumers, it was decided to focus on pasta and biscuits (shortbread and cookies). Following a design with three different cereals (Vete Helkorn, Ölands Vete and Kallunda Varvete Evolutionar), 12 biscuit samples and 10 pasta samples were selectedfor each type of cereal. For the biscuits, the modified ingredients were butter, flour, sugar and particle size, while for the pasta the modified ingredients were salt, olive oil and also particle size. Sensory and instrumental analyses were carried out on the samples. It can be concluded that the different types of cereals have an impact on sensory aspects as well as on extension. The use of the cereal Kallunda Varvete Evolutionar decreases the intensity of the colour and the number of visible particles in the pasta. Furthermore, for both biscuits and pasta, the ingredients influence many sensory attributes. For pasta, it is mostly the coarse particles that have an impact, while for biscuits, it is mostly the type of flour. Increasing the particle size of the flour increases the hardness and grittiness of the pasta. For biscuits, flour affects colour, thickness and many other attributes. For example, reducing the amount of flour gives a more yellowcolour, causes a lower density and thickness and reduces the number of visible particles. However, only pasta is concerned by a significant impact of ingredients on texture.
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| 14. |
- Chambard, Emeline
(författare)
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Fingerfoods : development of in-between meals recipes for home usage among older adults with eating disabilities
- 2021
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Rapport (övrigt vetenskapligt/konstnärligt)abstract
- The study’s rationale: Physical difficulties as well as socio-psychological factors have an impact on the nutritional status and well-being of the elderly, leading to reduced capacity. In addition, feeding difficulties in the elderly after stroke or with illnesses – holding cutlery, bringing food to the mouth, chewing and swallowing –are a factor reducing independence and contributing to malnutrition.Aim: The aim of this study was to develop and evaluate the acceptability of proteinrich in-between recipes intended as fingerfoods for home usage among older adults with eating disabilities. Recipes intended for publication in a recipe book.Methods: Several prototypes per recipe were developed using the creative design method. Measurements on physical characteristics – firmness, stickiness, viscosity, colorimetry – as well as consumer tests at home – general appreciation, appearance, smell, taste, texture – were conducted.Results: The measurements of the physical characteristics helped to reduce the number of samples presented in the hedonic test. The laboratory measurements combined with the results of the hedonic tests (n= 57-77 participants) were used to determine the most suitable and appreciated recipe. The participants' comments enabled the improvement of the recipes.Conclusion. Four acceptable fingerfood recipes for in-between meal for older adults with eating disabilities were developed: blinis, pancakes, banana drinks, chocolate chip cakes. While the addition of spirulina is not appreciated, the addition of vanilla whey protein or sauce may be good both for acceptability and nutritional reasons.The higher the content of protein, the lower the firmness of the solid fingerfoods.Completing this study by ensuring acceptability and attractiveness among older adults with eating difficulties could confirm the recipes.
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| 15. |
- Collier, Elizabeth S., et al.
(författare)
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Still just a matter of taste? Sensorial appreciation of seafood is associated with more frequent and diverse consumption
- 2024
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Ingår i: APPETITE. - : ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD. - 0195-6663 .- 1095-8304. ; 198
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Tidskriftsartikel (refereegranskat)abstract
- Improving health and sustainability outcomes in WEIRD (Western, Educated, Industrial, Rich, Democratic) nations necessitates a reduction in red meat consumption. Seafood is often overlooked in achieving this goal. However, simply consuming more of familiar fish species places high stress on production of these species. For this reason, diversification of seafood consumption is also critical. Here the motives for seafood consumption (frequency and diversity) are investigated across two studies by adapting the 4Ns survey to the seafood category. This 16-item survey measures four factors underpinning meat consumption: namely that it is 'Natural', 'Necessary', 'Normal' and 'Nice'. Swedish consumers' hedonic and sensory expectations of two herring concepts (traditional pickled contra novel minced and presented as a burger) are also evaluated in relation to the 4Ns. Study 1 (N = 304) revealed that the seafood 4Ns scale had a similar underlying structure to that of meat and had good test-retest reliability. Study 2 (N = 514) showed that consumers expected to like the pickled herring (associated with being 'seasoned', 'salty', 'sweet', 'firm', 'juicy', 'chewy', and 'slimy') more than the minced herring (associated with being 'mushy', 'fishy', 'grainy', 'dry' and having 'small bones'), and that 'Nice' scores affected expectations of both herring concepts. Food neophobia correlated inversely with seafood consumption frequency, expected liking, the 'Nice' subscale, and food agency. Critically, in both studies, enjoyment of seafood (higher 'Nice' scores) predicted more frequent and diverse seafood consumption, whilst agreeing that seafood is 'Necessary' for health predicted only consumption frequency, not diversity. Communicating the positive sensory attributes of seafood and developing novel product concepts in ways that disconfirm sceptical consumers' negative sensory expectations may increase acceptance of both familiar and unfamiliar seafood concepts.
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| 16. |
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| 17. |
- Honnens de Lichtenberg Broge, Eva, et al.
(författare)
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Changes in perception and liking for everyday food odours among older adults
- 2021
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Ingår i: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 93, s. 1-12
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Tidskriftsartikel (refereegranskat)abstract
- The age-related decline in olfactory function is well established and concerns intensity perception and odor identification. However, the extent to which olfactory decline influences food preferences is less clear. Furthermore, it is unclear whether there are decline patterns relating to food odors, specifically. This study investigated intensity perception and hedonic liking for 14 multi-component food odors and one pure odorant in three groups of older adults (age 60–69, age 70–70, age 80 + ) and a group of young adults. In total 335 subjects were tested, 246 old and very old adults and 89 young adults. The age group 60–69 was on par with the young adults, whereas intensity perception declined for the majority of odors for older adults age 70–79 and the very old age 80 + . The largest drop in intensity perception was seen for savory odors; fried meat, mushroom and onion. In contrast, intensity perception for raspberry and orange did not differ between groups of older adults and young adults. Hedonic liking decreased to some degree with increasing age but remained largely the same for savory odors (bacon, mushroom, fried meat and onion). A decline in liking was seen for coffee and thyme. This study shows evidence that age-related decline in intensity perception is food odor specific and some aggregation may occur at a higher concept level for the “savory” category. Furthermore, hedonic liking is not necessarily dependent on the intensity perception as seen for several odors, where declining intensity perception did not impact hedonic liking. This could be explained by changes in dose-response relationships for the group of ageing individuals, which in fact may favor persistence of the food odor liking, despite a decline in their intensity perception.
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| 18. |
- Honnens de Lichtenberg Broge, Eva, et al.
(författare)
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Development of an olfactory test method for measuring perception of everyday food odours among older adults
- 2021
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Ingår i: Journal of sensory studies. - 0887-8250 .- 1745-459X. ; , s. 1-16
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Tidskriftsartikel (refereegranskat)abstract
- Age related decline in olfactory function has major implications for food intake in older adults as the sense of smell is essential to the perception of food. The aim of this study was to develop an olfactory test method that addresses the consequences of decline in intensity perception in relation to food appreciation. This test was developed in four steps: (a) Selection of diverse food odors, evaluated on perceived familiarity. (b) Standardization of an intensity reference level for food odors in relation to 1-butanol. (c) Assessment of shelf-life stability. (d) Test–retest reliability for intensity and identification. Fourteen food odors comprising asparagus, bacon, banana, cinnamon, curry, coffee, fried meat, mushroom, onion, orange, raspberry, thyme, toasted bread, and vanilla obtained satisfactory familiarity score, test–retest reliability, and a stable shelf-life except for cooked fish which was therefore excluded. This food odor test is a promising tool for evaluating olfactory performance in older people in relation to common foods and changes in preferences. However, more work is needed to further evaluate the method in practice in a larger cohort including older adults and a reference group.
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| 19. |
- Höijer, Karin, Universitetslektor i mat- och måltidskunskap, 1971-, et al.
(författare)
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Health and sustainability in public meals : an explorative review
- 2020
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Ingår i: International Journal of Environmental Research and Public Health. - 1661-7827 .- 1660-4601. ; 17:2
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Tidskriftsartikel (refereegranskat)abstract
- The world is facing a number of challenges related to food consumption. These are, on the one hand, health effects and, on the other hand, the environmental impact of food production. Radical changes are needed to achieve a sustainable and healthy food production and consumption. Public and institutional meals play a vital role in promoting health and sustainability, since they are responsible for a significant part of food consumption, as well as their “normative influence” on peoples’ food habits. The aim of this paper is to provide an explorative review of the scientific literature, focusing on European research including both concepts of health and sustainability in studies of public meals. Of >3000 papers, 20 were found to satisfy these criteria and were thus included in the review. The results showed that schools and hospitals are the most dominant arenas where both health and sustainability have been addressed. Three different approaches in combining health and sustainability have been found, these are: “Health as embracing sustainability”, “Sustainability as embracing health” and “Health and sustainability as separate concepts”. However, a clear motivation for addressing both health and sustainability is most often missing
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| 20. |
- Höijer, Karin, 1971-, et al.
(författare)
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Verksamhetsberättelse Mat- och måltidsvetenskap 2020
- 2021
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Rapport (populärvet., debatt m.m.)abstract
- Denna upplaga av mat- och måltidsvetenskaps verksamhetsberättelse sammanfattar händelser och utveckling av ämnesområdet vid Högskolan Kristianstad under 2020. Få kunde väl ana vad som väntade när vi inledde år 2020 – det blev ett år där mycket sattes på sin spets och som krävde stora och snabba krav på anpassningar, digital utveckling och flexibilitet för både lärare och studenter. Trots dessa utmaningar blev detta åter ett år där alla medarbetare på avdelningen bidrog till att arbeta för visionen att vi ska ha en ledande position för framtidens mat och måltider genom attraktiva utbildningar, framgångsrik forskning och aktiv samverkan.
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| 21. |
- Lucie, Borodacz, et al.
(författare)
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Fingerfoods, goda maträtter för att återfinna matglädjen : Enkla recept för större och mindre rätter
- 2021
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Annan publikation (populärvet., debatt m.m.)abstract
- Är du redo att äta med händerna? Traditionellt kräver våra normer och bordsskick att vi använder bestick när vi äter. Och även om traditionen luckrats upp en del, så är det fortfarande inte helt vedertaget att äta med händerna. Att tvingas äta med bestick är inte helt enkelt för alla och kan man inte äta enligt gällande normer är det lätt att känna sig socialt utestängd. Med en ökande andel äldre tar de äldre generationerna en allt större plats, i Sverige och i resten av världen. Det är dags att se till att de som behöver äta på alternativa sätt också får göra det och få i sig den mat och näring som behövs, och att det är socialt accepterat. De allra flesta äldre kan använda bestick, men inte alla. Faktum är att vissa människor har fysiska svårigheter att hantera bestick, vilket oftast beror på motoriska problem och bristande muskelkontroll. Att inte kunna göra som andra kan kännas svårt för dem som inte kan äta med bestick, utan måste använda händerna. Det kan leda till att man drar sig undan och riskerar att hamna utanför sociala sammanhang som handlar om mat. För att ändra på detta vill vi dra ett strå till stacken genom att utveckla maträtter och mellanmål som är enkla att äta med händerna, och som inte är kladdiga eller smutsar ned. Därför pågår nu ett projekt som handlar om fingerfood och denna receptbroschyr är en del av det. Recepten är anpassade till att kunna ätas med händerna och har dessutom gjorts extra näringsrika. Framförallt är de proteinrika, vilket är viktigt för alla äldre personer.
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| 22. |
- Marklinder, Ingela, et al.
(författare)
-
Food safety knowledge, sources thereof and self-reported behaviour among university students in Sweden
- 2020
-
Ingår i: Food Control. - : Elsevier. - 0956-7135 .- 1873-7129. ; 113
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Tidskriftsartikel (refereegranskat)abstract
- International studies have noted shortcomings in food safety knowledge and behaviour among university students. In general students do not constitute a pronounced risk group but there are wider implications. In a foreseeable future some of them will become pregnant and a majority will be responsible for vulnerable groups in their near environment. A crucial question exists, therefore, about their food safety knowledge and safe food handling practices. The aim of this study is to investigate food safety knowledge, sources thereof and self-reported food safety behavior among university students in Sweden. A quantitative study design using a web-based questionnaire was chosen as the data collection method. The questionnaire was distributed through social media and e-mail. Among the 606 respondents from 24 Swedish universities 80% were 18-30 years and 78% were women. The average number of correct answers on the knowledge questions was 7.61 out of 12 (63.4%). The foremost source of food safety knowledge was "Family and friends" (45%). Just 21.1% reported Food safety education as a source, although 35.6% had experience of a course in food hygiene/safety and/or microbiology. Respondents who reported "Family and friends" to be the foremost food safety source of knowledge also got a significantly lower rate of correct answers. Students who estimated their food safety knowledge to be good also had more correct answers. Experience of food safety education at secondary school/university/working place/polytechnic school significantly correlated with more correct answers on the knowledge questions and indicated a safer self-reported behaviour. Those with fewer correct answers also reported more unfavourable behaviours. The present study indicates that education promotes more optimal behaviors. The authors would suggest a more systematic food safety education at younger ages.
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| 23. |
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| 24. |
- Nyberg, Maria, et al.
(författare)
-
Reasons for eating insects? : responses and reflections among Swedish consumers
- 2020
-
Ingår i: International Journal of Gastronomy and Food Science. - 1878-450X .- 1878-4518. ; 22
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Tidskriftsartikel (refereegranskat)abstract
- When studying perceptions of eating insects among new consumer groups, the focus is often on factors that make people avoid novel foods. In order to switch perspective and broaden the understanding of drivers for choosing insects as food, this pilot study aimed to explore the reasons for eating insects among Swedish adults with an interest in entomophagy. Data were collected via a questionnaire combined with workshop discussions. The study highlighted how concerns about “the environment” and “health”, and a willingness to try something “exciting” were the three main reasons for choosing insects as an alternative protein source.
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| 25. |
- Nyberg, Maria, et al.
(författare)
-
“Would you like to eat an insect?” : children’s perceptions of and thoughts about eating insects
- 2020
-
Ingår i: International Journal of Consumer Studies. - 1470-6423 .- 1470-6431. ; , s. 1-11
-
Tidskriftsartikel (refereegranskat)abstract
- Interest in eating insects has increased in Western countries; however, substantial challenges exist regarding acceptability and cultural ideas. Researchers have widely studied the acceptance of eating insects, but few studies have focused on children's thoughts. The aim of this study is to explore young children's perceptions about eating insects and how this insight might help understanding of ways to increase the willingness to eat insects. Three focus group interviews were conducted with children aged 4–5 years in a public preschool in Sweden. Each focus group consisted of four to five children; in total 13 (eight girls and five boys) participated. In exploring their perceptions of eating insects, the children were balancing between fantasy and reality, and between curiosity and fear, showing many, sometimes contradictory, emotions and relationships to insects as food. The children expressed a clear normative picture of what was considered food, illustrated by ideas about insects being something that are not allowed to eat. They were also concerned about whether the insect was dead before being eaten. Using children's fantasy and curiosity for new things, experimenting with insect-based products and ingredients in well-known dishes and contexts, and discussing different ways of eating them, acceptance of eating insects might increase.
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| 26. |
- Olshov, Anders, et al.
(författare)
-
Absurt att en veggieburgare inte ska få kallas burgare
- 2020
-
Ingår i: Göteborgsposten. - Göteborg. - 1103-9345.
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Tidskriftsartikel (populärvet., debatt m.m.)abstract
- Trots att EU har som mål att vi ska äta mer vegetariskt och mindre rött kött för att främja klimatet och hälsan så ska parlamentet i dag rösta om ett förslag som förbjuder vegetariska produkter som veggieburgare och vegetarisk korv att få kallas burgare och korv, för att de är förknippade med kött. Om detta går igenom kommer omställningen till klimatsmart ätande gå trögare
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| 27. |
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| 28. |
- Stedt, Kristoffer, 1991, et al.
(författare)
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Post-harvest cultivation with seafood process waters improves protein levels of Ulva fenestrata while retaining important food sensory attributes
- 2022
-
Ingår i: Frontiers in Marine Science. - : Frontiers Media SA. - 2296-7745.
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Tidskriftsartikel (refereegranskat)abstract
- Seaweed aquaculture can provide the growing human population with a sustainable source of proteins. Sea-based cultivation is an effective method for farming seaweeds on a large scale and can yield high biomass output. However, the quality and biochemical composition of the biomass is seasonally dependent, which limits the harvests to certain periods of the year. Here we show the possibility to extend the sea-based cultivation season of Ulva fenestrata when aiming for high protein levels, by post-harvest treatment in herring production process waters. We harvested U. fenestrata at an optimal period in terms of yield, but suboptimal in terms of protein content. We then cultivated the seaweed in onshore tank systems with the nutrient-rich process waters for 14 days. We monitored biomass yield, crude protein content, amino acid composition, and content of the health concerning metals arsenic, mercury, lead, and cadmium, as well as the sensory properties of the dried biomass. After cultivation in the process waters, biomass yields were 30 - 40% higher (210 – 230 g fresh weight) compared to in seawater (160 g fresh weight). Also, the crude protein and amino acid content increased three to five times in the process waters, reaching 12 - 17 and 15 – 21% dry weight, respectively. The protein enriched biomass followed food graded standards for heavy metal content, and consumption of the biomass does not exceed health based reference points. Additionally, no sensory attributes regarded as negative were found. This rapid, post-harvest treatment can help extend the cultivation season of sea-based seaweed farms, maximizing their output of sustainable proteins.
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| 29. |
- Wendin, Karin, 1963-, et al.
(författare)
-
3D-printing of tailormade foods for elderly
- 2020
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- IntroductionApproximately 50% of older persons are in the risk zone for malnutrition which may lead to weight loss, frailty, disabilities or even death. For those suffering from chewing and swallowing disorders (dysphagia) the risk is higher. 3D-printing of foods may be a solution and tailormade food may be produced, eg with individualised variations in texture, nutrients and sensory properties. For this purpose 3D-print batter has been developed. A further demand is that the batter should be storable at ambient temperature. The texture could be modified by the addition of thickeners.AimThe aim of this study was to compare addition of agar and xanthan in different amounts to print batter for chicken, broccoli and bread patés. MethodsSamples: Four chicken, three broccoli and two bread patés were produced with 0,5% xanthan and varied amount agar, 0.5-2.0%. In addition one chicken paté with 1,0% added gelatine and 0,6% cmc was produced. The batter underwent a retort process before sensory descriptive analysis.ResultsResults showed a large impact of the thickeners mainly on the broccoli paté, lesser impact on chicken and none on the bread. Significant differences were found mainly in the texture attributes, eg firmness, but also appearance differed due to the content of agar. The addition of gelatine and cmc resulted in more grainy but less sticky texture. The retort process had a significant impact on appearance and flavour attributes.DiscussionVaried impact of thickeners due to the different products was expected in line with earlier studies. However, no impact on the bread paté was non-expected. The results may be explained by the use of milled breadcrumbs in the batter. It is clear that batter based on different ingredients will need different thickeners to optimise the texture.
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| 30. |
- Wendin, Karin, et al.
(författare)
-
Consumer awareness, attitudes and preferences towards heritage cereals
- 2020
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Ingår i: Foods. - : MDPI. - 2304-8158. ; 9:6, s. 1-13
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Tidskriftsartikel (refereegranskat)abstract
- Interest in heritage cereals is increasing among consumers, bakeries and farmers, and thetrends point towards the local production of crops and connect to sustainability. The most knownvariety is spelt, which has opened up for old landraces such as Oland wheat. Heritage cereals haveshown a higher resilience than modern varieties and have the potential to supply the market withalternative products that have an attractive cultural background. Delicious and nutritious productsbased on heritages cereals have a growing market potential. Consumers’ attitudes and preferences todierent products are aected by factors such as age, gender and education. The aim of this studywas to investigate and analyse dierent consumer groups’ awareness, attitudes and preferencestoward heritage cereals. The number of respondents who participated in this study and answered theweb-based questionnaire was 434. It can be concluded that most consumers are aware of heritagecereals. Geographic background had an influence, while academic background did not. Bread andpasta are the most consumed products and are regarded as the most popular future products tobe based on heritage cereals. The most essential factors in bread are taste and flavour, followedby freshness and texture. The origin of the cereal and its health aspects are important; women aremore concerned about the origin than men, while older consumers are more concerned about health.Older consumers are also more willing to pay extra for heritage cereal than younger consumers.
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| 31. |
- Wendin, Karin, 1963-, et al.
(författare)
-
Consumer awareness, attitudes and preferences towards heritage cereals
- 2020
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- IntroductionConsumer trends are pointing towards local and regional food production, e.g. heritage cereals not least because of a rising interest for sustainability. It is well known that the sensory experience of a product is of greatest importance for the consumers, but also claims such as ancient, organic, or local may have a positive impact. AimTo investigate consumers’ awareness, attitudes and preferences towards heritage cereals. Further to study differences and similarities between different groups of consumers.MethodsSwedish consumers, aged 18 years or older were invited to answer a web based questionnaire concerning awareness, knowledge and attitudes towards heritage cereals. Participation was anonymous and voluntarily. ResultsThe total number of participants was 434.Spelt was the significantly most known variety among all participants. Knowledge about other varieties differed with participants’ geographic location. Bread followed by pasta were the most consumed cereal products, more than 99% of the participants consumed bread. The consumption of pasta was high among all groups except for the older consumers who consumed significantly less.Taste, flavour and freshness were the most important quality aspects of bread. It was found that texture, wholemeal flour as well as the origin of the cereal, were more important to women than to men.Bread and pasta are the most preferred future products based on heritage cereals and most consumers, except for the younger, are willing to pay a higher price.DiscussionIn line with other studies it was shown that sensory properties such as taste and texture are the most important factors for the consumers, nevertheless more important for women than for men. The willingness of paying a higher price for products based on heritage cereals indicated awareness about the importance of sustainable food production. Still, well known product categories are the most preferred future products among all consumers.
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| 32. |
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| 33. |
- Wendin, Karin, 1963-, et al.
(författare)
-
Factors influencing consumer perception and acceptability of insect-based foods
- 2021
-
Ingår i: Current Opinion in Food Science. - 2214-7993 .- 2214-8000.
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Tidskriftsartikel (refereegranskat)abstract
- The interest in eating insects as food is increasing, not least for sustainability reasons. However, the acceptance among consumers remains low. The aim of this review was to identify the key factors influencing consumer perception and acceptability of insect-based foods described in recent literature. Even though sustainability factors are important, they are seldom the main reasons influencing insect consumption. Instead, a complexity of emotional factors, such as disgust and neophobia, as well as familiar tastes, textures and contexts, were found to have a major influence. In addition, exposure and positive tasting experiences have been identified as important factors for increasing acceptance. It could be concluded that there is a great complexity of different factors influencing consumers’ perceptions and acceptability of insects as food.
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| 34. |
- Wendin, Karin, 1963-
(författare)
-
Future food
- 2021
-
Konferensbidrag (övrigt vetenskapligt/konstnärligt)
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| 35. |
- Wendin, Karin, 1963-, et al.
(författare)
-
Heritage cereals : historical ingredients in future foods
- 2021
-
Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- The project “Sustainable organic bread from heritage cereals: using history to form the future”, financed by Formas - the Swedish research council for sustainable development (project no 2018–02393), is examining potential and management of heritage cereals in comparison to modern cereals. One of the project’s aim is to investigate links between consumer preferences and nutritional quality of heritage cereals. Aiming for solid ground of the project two initial studies were performed; one literature review and one consumer study (Zamaratskaia et al., 2020, Wendin et al., 2020). The narrative literature review included 135 references and the consumer study included 434 respondents.Cereal-based food products is a large part of the daily diet and throughout history cereals have been an important source of nutrition (Valamoti et al., 2019). The literature review could point out that many varieties of heritage cereal varieties have beneficial nutritional profiles. Further, that consumers have a high acceptance of tastes and flavours of food products based on these cereals. Moreover, heritage cereals have the potential to contribute to improved sustainability and resilience of cropping systems, and indirectly, production and consumption of foods based on heritage cereals have a positive impact on biodiversity. In line with the literature review, the consumer study showed positive attitudes towards heritage cereals, and high awareness. Results showed that bread and pasta are the most popular future products based on heritage cereals. The most essential factors for the consumers are taste and flavour, followed by freshness and texture. Health aspects as well as origin of the cereal are also of importance. Most consumers were willing to pay a higher price for heritage cereal products. Based upon the results from the review and the consumer study, heritage cereals have the potential to supply the market with alternative products with an attractive cultural background. Due to the unique nutritional value and phytochemical profile as well as appreciated sensory characteristics, there is a potential for heritage cereals to become a part of a healthy diet. Delicious and nutritious products based on heritages cereals have a growing market potential.
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| 36. |
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| 37. |
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| 38. |
- Wendin, Karin, 1963-, et al.
(författare)
-
Introducing mealworm as an ingredient in crisps and pâtés – sensory characterization and consumer liking
- 2021
-
Ingår i: Future Foods. - : Elsevier. - 2666-8335. ; 4, s. 1-8
-
Tidskriftsartikel (refereegranskat)abstract
- The objective of this study was to evaluate sensory perception and consumers’ attitude and liking of products with different textures, crisps and pâtés, with added mealworm ingredient in different amounts. By addition of mealworm ( Tenebrio molitor L. ) in the crisps, the brittleness increased. However, an increase in mealworm also increased the darkness. Adding mealworms to pâté reduced the odour and flavour of vegetable and increased the flavour of cinnamon and pepper as well as the oily texture. There was no significant difference in total liking between 10 and 30% addition of mealworm, nor between 0 and 10% addition, in any of the two products. The crisps received higher liking score than the pâtés. Thus, there is also a much higher probability that a customer would buy insect crisps than insect pâté. Environmental sustainability and sensory properties were shown to be the main reasons for buying foods with added insect ingredients.
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| 39. |
- Wendin, Karin, 1963-, et al.
(författare)
-
Liking, preference and practical implications of protein and energy enriched in-between-meals designed for elderly people
- 2021
-
Ingår i: Food & Nutrition Research. - 1654-6628 .- 1654-661X. ; 65, s. 1-10
-
Tidskriftsartikel (refereegranskat)abstract
- Background: An adequate dietary intake, especially of protein and energy, is important for maintaining health among elderly people, especially those in care homes. One strategy to ensure nutritional intake is to customise attractive products through enrichment to match the needs of elderly people in care homes.Objective: To evaluate liking and practical aspects of protein and energy enriched in-between meals designed for elderly people in care homes through the use of quantitative and qualitative assessments.Design: A broad range of energy and protein enriched in-between meals, including both savoury and sweet products, were included. The products were evaluated by a consumer test and a focus group discussion with elderly respondents. The products were also evaluated by a second focus group discussion with care staff.Results: The most liked products were ice cream and cheesecake. All products achieved high scores for appearance, taste/flavour and texture. No product included in the study was extremely disliked. However, the least liked product was tomato soup, which scored above the middle of the scale except for texture. It was clear from the focus group discussions that a colourful appearance, small portion size and texture were of primary importance. The temperature had an impact on liking and swallowability.Discussion: Most products were perceived by the elderly participants as appealing and tasting good, and possibleto include in a daily diet. It was clear that the colours of the foods were of primary importance. In line with other studies, it was found that highly liked in-between meals were frozen, cold and sweet. These products were also easy to swallow.Conclusions: It is possible to produce highly liked energy and protein enriched in-between meal products designed for elderly people. The temperature had a great impact on the liking of texture, taste and flavour. In-between meals should preferably be colourful and have a small portion size.
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| 40. |
- Wendin, Karin, 1963-, et al.
(författare)
-
Mealworm (Tenebrio molitor) as a sustainable ingredient in crisps and pâtes. Sensory characterisation and consumer liking
- 2021
-
Ingår i: 14th Pangborn Sensory Science Symposium ‘Sustainable Sensory Science’.
-
Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- Sustainable food with low environmental impact is of great importance. Insects are highly nutritious and has low effect on the environment. However, in western countries, insects as foods have a low acceptance. It is therefore of importance to process the insects into foods with familiar flavour and texture. To understand consumers’ perception, different types of common food products should be examined. Thus, in this study two widely different products are included, crisps and pâtés with added mealworm ingredient.The aim of this study was to evaluate sensory perception and consumers’ attitude and liking of products with different textures, crisps and pâtés, with added mealworm ingredient.Two types of products differing largely in texture properties were produced: crisps (crispy) and pâtés (soft). Three varieties of each product type were produced, containing mealworm flour in the amounts of 0%, 10% and 30%, respectively. Adding mealworms in the crisps increased brittleness and darkness. Adding mealworms to pâté increased flavours of cinnamon and pepper as well as oily texture. There was no significant difference in total liking between 10 and 30% addition of mealworm, nor between 0 and 10%, in any of the two products. The crisps received higher liking score than the pâtés. 85% of the consumers indicated their interest in buying food products based on insects. However, a large majority, 90%, were interested in buying crisps, while only 30% showed interest in buying the pâté. This clearly points out the importance of sensory aspects in liking and consideration of buying products with added mealworms. In conclusion: Mealworm ingredient could be used in products differing in textures, addition of mealworm had different impact on the sensory attributes in each of the product types. It was shown that environmental sustainability and sensory properties were the main reasons for buying foods with added insect ingredient.
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| 41. |
- Wendin, Karin, 1963-, et al.
(författare)
-
Mealworms as food ingredient : sensory investigation of a model system
- 2020
-
Ingår i: Edible insects as innovative foods. - Basel : MDPI. - 9783039430772 ; , s. 229-240
-
Bokkapitel (övrigt vetenskapligt/konstnärligt)abstract
- The use of insects as food is a sustainable alternative to meat and as a protein source is fullycomparable to meat, fish and soybeans. The next step is to make insects available for use in the morewidespread production of food and meals. Sensory attributes are of great importance in being able toincrease the understanding of insects as an ingredient in cooking and production. In this pilot study,mealworms were used as the main ingredient in a model system, where the aim was to evaluate theimpact on sensory properties of changing particle size, oil/water ratio and salt content of the insectsusing a factorial design. Twelve different samples were produced according to the factorial design.Further, the effect of adding an antioxidant agent was evaluated. Sensory analysis and instrumentalanalyses were performed on the samples. Particle size significantly influenced the sensory attributesappearance, odor, taste and texture, but not flavor, whereas salt content affected taste and flavor.The viscosity was affected by the particle size and instrumentally measured color was affected byparticle size and oil content. The addition of the antioxidant agent decreased the changes in color,rancidity and separation.
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| 42. |
- Wendin, Karin, 1963-, et al.
(författare)
-
Product quality during the storage of foods with insects as an ingredient: impact of particle size, antioxidant, oil content and salt content
- 2020
-
Ingår i: Foods. - : MDPI. - 2304-8158. - 9783039430765 ; 9:6, s. 1-16
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Tidskriftsartikel (refereegranskat)abstract
- To increase the acceptability of insects as food in Western culture, it is essential to develop attractive, high-quality food products. Higher acceptability of insect-based food has been shown if the insects are “invisible”. Mincing or chopping the insect material could be a first processing step to reduce the visibility of the insects. In this work, we processed yellow mealworms by using traditional food techniques: chopping, mixing and heat treatment in a retort. The results show that all factors in the experimental design (particle size, oil content, salt content and antioxidant) influenced the products to a larger extent than the storage time. The results, measured by sensory analysis, TBAR values (Thiobarbituric acid reactive substances), colourimetry and viscosity, show clearly that the food products packaged in TRC (Tetra recart cartons) 200 packages and processed in a retort stayed stable during a storage time of 6 months at room temperature.
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| 43. |
- Wendin, Karin, et al.
(författare)
-
Seaweed as food : attitudes and preferences among Swedish consumers. a pilot study
- 2020
-
Ingår i: International Journal of Gastronomy and Food Science. - : Elsevier. - 1878-450X .- 1878-4518. ; 22, s. 1-4
-
Tidskriftsartikel (refereegranskat)abstract
- The demand for vegetarian food is increasing and seaweeds are promising raw materials with interestingnutritional and sensory profiles. The aim of this study was to investigate the attitudes and preferences of Swedishconsumers regarding seaweed as food and study differences and similarities between different consumer groups.Data from 120 adult consumers showed an overall positive attitude. More young men than women preferredseaweeds in snack products and fast food. Products containing seaweed should preferably be bought in a foodstore and eaten at home or in a restaurant. The most popular serving alternatives were in snacks, bread anddishes.
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| 44. |
- Westholm, Lisa, et al.
(författare)
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Food production and gender relations in multifunctional landscapes: a literature review
- 2020
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Ingår i: Agroforestry Systems. - : Springer Science and Business Media LLC. - 1572-9680 .- 0167-4366. ; 94:2, s. 359-374
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Forskningsöversikt (refereegranskat)abstract
- High expectations are put to multifunctional land use systems that they can provide solutions to the increasing global demand for land and food. In this literature review, we ask whether multifunctional landscapes hold specific opportunities for women in enhancing food production and security in a context of gender inequality guided by a framework of access to productive resources and commercialisation. We review 104 scientific articles dealing with food production and security in a range of multifunctional land use systems across Africa, Asia and Latin America, including agroforestry, homegardens, livestock systems and urban agriculture. We find that the specific role of a landscape’s multifunctionality for women’s opportunities to enhance food security, is rarely explicitly examined in scientific literature. Our review shows that in a multifunctional setting, the products controlled by women are often secondary and far from markets, and therefore they risk being ignored in decision-making or by policy makers. Further, efforts to increase the value of traditionally “female products” risk having adverse effects on women’s empowerment, in cases where powerful actors take over all or parts of the value chain, or appropriate the benefits. To remove these barriers traditional gender roles have to change. However, the instability of gender relations can also work in women’s favour in a multifunctional landscape where several products and production systems exist, providing opportunities to claim new roles or resources, especially in the context of changing external circumstances, such as urbanization, a shift from pastoralism to sedentary livelihoods, or an expansion of the monetary economy.
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| 45. |
- Zamaratskaia, Galia, et al.
(författare)
-
Biochemical characteristics and potential applications of ancient cereals : an underexploited opportunity for sustainable production and consumption
- 2021
-
Ingår i: Trends in Food Science & Technology. - 0924-2244 .- 1879-3053. ; 107, s. 114-123
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Tidskriftsartikel (refereegranskat)abstract
- Background: There is currently renewed interest in foods based on ancient cereals because consumers oftenconsider such foods to be healthy and sustainable. Interest in ancient cereals is also growing among farmers andin the food industry due to increased demands for adaptability and the urgent need to preserve genetic diversity.Scope and approach: In this review, we attempt to summarise recent findings regarding the content of nutrientsand bioactive compounds in ancient cereals and their potential impact on human health in comparison withmodern varieties. A literature review was conducted by collecting, evaluating and analysing data from publicationsin peer-reviewed scientific journals written in English language. Key findings and conclusions: As indicated in several studies, ancient cereal varieties might have beneficialnutritional profile and consumers appreciate the taste and flavour of foods based on ancient cereals. These cerealshave the potential to contribute to the improved sustainability and resilience of cropping systems. Inaddition, the production and consumption of foods based on ancient cereals indirectly encourages biodiversity,which has become a priority in environmental and organic farming circles. In conclusion, due to their uniquenutritional value and phytochemical profile as well as their sensory characteristics, there is good potential forancient cereals and associated products to become a part of a healthy diet.
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| 46. |
- Abu Hatab, Assem, et al.
(författare)
-
COVID-19 risk perception and food security in the MENA region: evidence from a multi-wave household survey
- 2024
-
Ingår i: Food security. - 1876-4517 .- 1876-4525.
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Tidskriftsartikel (refereegranskat)abstract
- The COVID-19 pandemic had disruptive consequences for MENA countries’ agri-food value chains that exacerbated poverty and jeopardized food security. This study examines the relationship between individuals’ perception of contracting COVID-19 and their experience of food insecurity, using longitudinal data from the Combined COVID-19 MENA Monitor Household survey. It also investigates the underlying mechanisms of COVID-19 concerns and explores coping strategies employed by households to identify vulnerabilities in food security. The results provide compelling evidence of a strong association between individuals’ concern about the virus and various dimensions of food security, particularly reduced purchasing power and decreased meal frequency. Notably, this association follows an inverted U-shaped curve, with food insecurity initially increasing as worry grows, but declining after individuals contract the virus. High levels of concern were also linked to significant income decreases and worsening economic conditions. Moreover, individuals with higher concerns were more likely to rely on specific coping strategies, particularly spending savings and obtaining funds from relatives or friends. These findings underscore the need for government interventions during disease outbreaks and economic downturns to focus on alleviating individuals’ worry and fear to facilitate informed decision-making that minimizes food insecurity consequences. Additionally, the findings emphasize the need to strengthen social protection systems during public health and economic challenges to ensure food security for vulnerable populations.
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| 47. |
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| 48. |
- Andersson, Johanna, et al.
(författare)
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Comparison of steaming and boiling of root vegetables for enhancing carbohydrate content and sensory profile
- 2022
-
Ingår i: Journal of Food Engineering. - : Elsevier BV. - 0260-8774 .- 1873-5770. ; 312
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Tidskriftsartikel (refereegranskat)abstract
- Root vegetables have unique techno-functional and nutritional properties however, their use in processed foods is limited to a few species, partially due to a lack of knowledge related to the impact of thermal treatments on the sensory properties. This study investigated the effect of steaming and boiling on the microstructure, mechanical properties, and sensory profile of three model root vegetables with distinct carbohydrate composition: Jerusalem artichoke (Helianthus tuberosus L.), parsnip (Pastinaca sativa), and beetroot (Beta vulgaris). Thermally treated Jerusalem artichoke and parsnip showed higher content of cell wall polysaccharides, particularly β-glucans (e.g. cellulose) and pectic components, compared to raw. Steaming produced more cell shrinkage and loss of cell-cell adhesion than boiling, leading to softer vegetables. Processed beetroot showed loss of cell turgor and drastic softening but not clear changes in overall carbohydrate content. The scores for several flavour and in-mouth attributes were higher for steamed vegetables compared to boiled. Our results give insights on the processability of root vegetables towards products with enhanced sensory and nutritional properties.
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| 49. |
- Angelstam, Per
(författare)
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Physicochemical quality indicators of honey: An evaluation in a Ukrainian socioecological gradient
- 2022
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Ingår i: Regulatory Mechanisms in Biosystems. - : Oles Honchar Dnipropetrovsk National University. - 2519-8521 .- 2520-2588. ; 13, s. 354-361
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Tidskriftsartikel (refereegranskat)abstract
- Physical and chemical quality indicators of 65 polyfloral honey samples from three administrative districts of Chernivtsi region in South Western Ukraine were studied. The chosen administrative districts were Putyla (representing the 'Traditional villages' stratum), Storozhynets (the 'Intermediate' stratum) and Khotyn (the 'Intensive agriculture' stratum), which reflect a steep gradient of social and ecological conditions such as land cover and land use, level of economic development, culture and demography. The quality of honey was determined in accordance with the requirements of the Ukrainian national standard and the EU Directive relating to honey (or Codex Alimentarius Honey Standard) by using the following indicators: reducing sugars and moisture content, diastase activity, free acidity, pH, electrical conductivity, hydroxymethylfurfural (HMF) and proline content. The profile of carbohydrates was analyzed, in particular glucose, fructose, sucrose, maltose, trehalose, melezitose, raffinose. The ratio of fructose to glucose (F/G) was determined. All tested samples complied with the international standards for the mass fraction of reducing sugars, diastase activity and hydroxymethylfurfural content. For physical and chemical parameters, the studied honey samples were of high quality. The content of the reducing sugars in the honey samples varied within the range of 66.0-97.6%. The fructose content ranged from 342 to 549 mg/g, and the glucose content variation ranged within 283-517 mg/g. The average fructose/glucose ratio was 1.2 for honey samples from the three studied districts. Besides fructose and glucose, some oligosaccharides, such as maltose, trehalose and melezitose, were found in the examined honey. Melezitose was detected in the honey samples from 'Traditional village' (21 samples) and 'Intermediate' (5 samples) districts. The total variability of HMF content in the studied 65 honey samples from apiaries in the three districts of Chernivtsi region ranged from 0.19 to 30.8 mg/kg. The minimum moisture content was found to be 16.2% (in the 'Traditional village' and 'Intermediate' strata), and 22.2% was the maximum (in the 'Intermediate' stratum). Our studies have shown that free acidity of the samples varied within the range 13.5 to 58.0 meq/kg. Proline content variability for the three studied geographical areas ranged from 82.3 to 1201.2 mg/kg. The studied samples of honey had a low pH level (similar to 3.7), high content of proline (similar to 513 mg/kg) and reducing sugars (similar to 80%), which indicates its nutritional value and naturalness. Deviations from the honey standards in moisture content, acidity and electrical conductivity was revealed in 8% to 10% of all samples.
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| 50. |
- Ardalani, Hamidreza, et al.
(författare)
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Dietary quercetin impacts the concentration of pesticides in honey bees
- 2021
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Ingår i: Chemosphere. - : Elsevier BV. - 0045-6535 .- 1879-1298. ; 262
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Tidskriftsartikel (refereegranskat)abstract
- Honey bees are important pollinators and are subject to numerous stressors, such as changing floral resources, parasites, and agrochemical exposure. Pesticide exposure has been linked to the decline in the global honey bee population. We have limited knowledge of the metabolic pathways and synergistic effects of xenobiotics in bees. Quercetin is one of the most abundant phytochemicals in plants and is therefore abundant in the honey bee diet. Quercetin can upregulate the detoxification system in honey bees; however, it is still unknown to what extent quercetin ingestion can reduce the content of absorbed pesticides. In this study, we investigated the effect of dietary quercetin on the contents of three pesticides in honey bees: imidacloprid (insecticide), tebuconazole (fungicide), and tau-fluvalinate (insecticide and acaricide). Bees were divided into two main groups and fed either quercetin-sucrose paste or only sucrose for 72 h. Thereafter, they were orally exposed to ∼10 ng/bee imidacloprid or contact-exposed to ∼0.9 μg/bee tau-fluvalinate or ∼5.2 μg/bee tebuconazole. After 1 h of oral exposure or 24 h of contact exposure, the bees were anaesthetised with CO2, sacrificed by freezing, and extracted with a validated QuEChERS method. Subsequently, the concentrations of the three pesticides and quercetin in the bees were determined with a triple quadrupole tandem mass spectrometer coupled to an HPLC system. No significant effect on the concentration of tebuconazole or tau-fluvalinate was observed in bees fed quercetin. Intake of quercetin led to a reduction in the concentration of imidacloprid in honey bees. Quercetin-rich plants may be exploited in future beekeeping.
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