| 1. |
- Biörklund Helgesson, Maria, et al.
(author)
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Verksamhetsberättelse Mat- och Måltidsvetenskap 2018
- 2019
-
Reports (pop. science, debate, etc.)abstract
- Året inleddes med en ny organisation för Högskolan Kristianstad och bildandetav fyra nya fakulteter. Avdelningen för Mat- och måltidsvetenskapingår numera i Fakulteten för Naturvetenskap tillsammans med avdelningenför Datavetenskap och avdelningen för Miljö och biologi. Det varinte bara för HKR som det gångna året innebar organisatoriska förändringarutan även för vår avdelning.Bitte Müller Hansen gick i pension efter nästan tio år som programansvarigför Gastronomiprogrammet och avdelningschef. Bitte har betytt oerhörtmycket för utveckling av programmet och har lagt ner stort engagemangi såväl utbildningen, som i sina kontakter med studenter och medarbetsmarknaden.
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| 2. |
- Biörklund Helgesson, Maria, et al.
(author)
-
Verksamhetsberättelse Mat- och Måltidsvetenskap 2019
- 2020
-
Reports (pop. science, debate, etc.)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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| 3. |
- Ekberg, O., et al.
(author)
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Effect of Barium Sulfate Contrast Medium on Rheology and Sensory Texture Attributes in a Model Food
- 2009
-
In: Acta Radiologica. - : SAGE Publications. - 0284-1851 .- 1600-0455. ; 50:2, s. 131-138
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Journal article (peer-reviewed)abstract
- Background: The swallowing process can be visualized using videoradiography, by mixing food with contrast medium, e.g., barium sulfate (BaSO4), making it radiopaque. The sensory properties of foods may be affected by adding this medium. Purpose: To evaluate if and to what extent sensory and rheological characteristics of mango puree were altered by adding barium sulfate to the food. Material and Methods: This study evaluated four food samples based on mango puree, with no or added barium sulfate contrast medium (0%, 12.5%, 25.0%, and 37.5%), by a radiographic method, and measured sensory texture properties and rheological characteristics. The sensory evaluation was performed by an external trained panel using quantitative descriptive analysis. The ease of swallowing the foods was also evaluated. Results: The sensory texture properties of mango puree were significantly affected by the added barium in all evaluated attributes, as was the perception of particles. Moreover, ease of swallowing was significantly higher in the sample without added contrast medium. All samples decreased in extensional viscosity with increasing extension rate, i.e., all samples were tension thinning. Shear viscosity was not as dependent on the concentration of BaSO4 as extensional viscosity. Conclusion: Addition of barium sulfate to a model food of mango puree has a major impact on perceived sensory texture attributes as well as on rheological parameters.
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| 4. |
- Höijer, Karin, 1971-, et al.
(author)
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Verksamhetsberättelse Mat- och måltidsvetenskap 2020
- 2021
-
Reports (pop. science, debate, etc.)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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| 5. |
- Nyberg, Maria, 1977-, et al.
(author)
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Exploring the meal concept : an interdisciplinary literature overview
- 2015
-
Conference paper (peer-reviewed)abstract
- The meal concept is used in varying contexts, and within several scientific fields, however often without a clear definition of what it includes. The meal has been identified as a subject in multiple research areas such as nutrition, medicine, sensory science, history, design product development, food service, biology, physiology, anthropology, sociology, psychology, marketing and so forth 1. A meal may be defined and identified by the time of the day, by its energy content and how the food is combined as well as by its social interactions, implying that it may be understood in relation to the food itself as well as to the social and cultural context 2. The meal has also been discussed in relation to the concept of “snacks”, where a meal has been defined as a “structured food event”, while “snacks” represent “unstructured food events”3 . Some attempts have been made in order to define the meal and also to present a more holistic model of what it includes. One way of defining the meal is by using certain cues related to food as well as the environment 4. Another example is the Five Aspects Meal Model (FAMM) which was developed as a model in the early 2000s 5, with the ambition to capture an entirety of the meal by including the room, the meeting, the product, the logistics and the atmosphere in defining and understanding a meal. Although there have been many attempts trying to find a general and precise definition, the complexity makes it difficult, and maybe impossible, to capture the meal concept in a single definition 6. Different disciplines focus on various aspects, which may complicate a common understanding 7,8,9.It has been stated that meals are only one form of eating 10, and that the meal alone does not capture the diversity of todays’ eating. Still, it is recurrently used as a point of reference and as a norm for discussions concerning food and eating. The meal concept is however in constant change and must be understood in relation to societal patterns and norms, how we organize our eating and what role food plays as a social and cultural glue 2, but also in relation to our perception of health, sustainability, convenience and so forth. Other concepts, such as “eating episodes” 11,12, “eating occasions” see f ex. 13 and “eating events” 14 have also been used as attempts to illuminate the complexity of food habits. Nonetheless, the meal is still universally used and recurrent in various research works, and therefore it is of importance to investigate how the concept is actually used and understood in the different areas related to food- and meal science, an interdisciplinary field studying food and meals within Food science, Nutrition and health, and Food culture and communication.
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| 6. |
- Olsson, Viktoria, Universitetslektor, 1973-, et al.
(author)
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How are health and sustainability adressed in studies of public meals?
- 2021
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In: Sustainable development goals in food systems - challenges and opportunities for the future. - Wien : ISEKI-Food Association. - 9789899023529 ; , s. 199-199
-
Conference paper (other academic/artistic)abstract
- The world is facing a number of challenges related to food consumption. Food conduces to far-reaching health effects as well as environmental impact. System changes are needed tomeet a sustainable, healthy food production and consumption. Public and institutional mealsplay a vital role in promoting health and sustainability. In many countries public meals, in this study defined as meals taking place in institutional settings, constitutes a substantial part offood consumption, and may exert a a normative influence on peoples’ food habits. The aimof this study was to exploratively review how, and if, health and sustainability are addressedin the European scientific literature dealing with public meals. Of >3000 papers, 20 werefound to satisfy the criteria and included in the review. The results showed that schools andhospitals are the most dominant arenas where both health and sustainability have beenaddressed. Three different approaches in combining health and sustainability. In the first“Health as embracing sustainability” health is the point of departure and sustainability isincluded as part of health. This is emphasized in relation to health promotion initiatives andhow these could also be more sustainable, claiming that health should embrace both aspects.In the second, “Sustainability as embracing health” sustainability is in focus and health is seenas part of sustainability. This was for example illustrated when focusing on sustainable foodprocurement which is then also motivated by better nutrition in terms of knowing where thefood comes from and how it is produced. Last, for “Health and sustainability as separateconcepts” the link between heath and sustainability was unspecified or undefined. This couldbe exemplified by the stated, but not inter linked or combined, role of the school meal totackle societal challenges related to health and sustainability. In general, a clear motivationfor addressing both health and sustainability is most often missing. This indicates a need formore research within all public meal arenas regarding issues of health and sustainability, forexample in order to provide a more comprehensive foundation for decision-making.
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| 7. |
- Rothenberg, Elisabet, et al.
(author)
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Texture-modified meat and carrot products for elderly people with dysphagia : preference in relation to health and oral status
- 2007
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In: Scandinavian Journal of Food and Nutrition. - : Taylor & Francis. - 1748-2976 .- 1748-2984. ; 51:4, s. 141-147
-
Journal article (peer-reviewed)abstract
- Background: Reduced taste and smell, chewing problems and swallowing dysfunction are common among elderly people and affect perception, food choice and the ability to eat. Objective: To study the preference for texture-modified carrot and meat products in elderly people aiming to meet the needs of people with impaired chewing and/or swallowing. Design: Data were collected using questionnaires focusing on health, oral status and preference for the products. Altogether, 108 elderly people in ordinary housing (OH) and 50 living in special housing (SH) in Malmö (SH-M) and Göteborg (SH-G) participated. Results: 19% had a body mass index 522, predominantly in SH (24%). Stroke was reported by 20% of the subjects in SH. Among those with subjectively experienced difficulties in swallowing (12%), 58% reported coughing, 21% a gurgly voice in association with food intake and 50% obstruction during swallowing. Only 20% with subjective swallowing difficulties had been specifically examined regarding this problem. All the tested products were easy to masticate and swallow. Compared with OH, people in SH-M found the meatproducts easier to masticate and swallow. Compared with OH, subjects in SH found the carrot products easier to masticate. Conclusions: There is a need to develop tasty texture-modified nutritious food products for people with mastication and/or swallowing problems. Possible factors for differences in preference between groups, in this study OH and SH, may be related to health status in general and specifically mastication and swallowing functions.
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| 8. |
- Wendin, Karin, 1963-, et al.
(author)
-
Barns smakpreferenser och matvanor
- 2014
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In: Nordisk Nutrition. - Lund : SNF Swedish Nutrition Foundation. - 1654-8337. ; :3, s. 19-22
-
Journal article (other academic/artistic)
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| 9. |
- Wendin, Karin, 1963-, et al.
(author)
-
Consumer awareness, attitudes and preferences towards heritage cereals
- 2020
-
Conference paper (other academic/artistic)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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| 10. |
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| 11. |
- Wendin, Karin, 1963-, et al.
(author)
-
Food and Meal Science – a part of academic life : The Research Group MEAL – Food and Meal for Everyday Life, Food and Meal Science, Kristianstad University, Sweden
- 2015
-
Conference paper (pop. science, debate, etc.)abstract
- Food and Meal Science is an interdisciplinary research and education field at Kristianstad University with a vision to create a sustainable and healthy society. Here gastronomists (BSc in Food and Meal Science) and teachers in home and consumer studies (MSc in Subject Education) are educated. The field include the areas “Nutrition and Health”, “Food Science” and “Food Culture and Communication”. The BSC-programme comprise science, craftsmanship and creativity. Theory is turned into practice through laborative exercises and working life placements. In 2014, the programme was evaluated to be of “Very high quality” by the Swedish educational authority. Approximately 25 gastronomists graduate yearly and find work opportunities within industry, eg innovations and product development and within the public meal sector.Currently, efforts are made to develop a Masters degree programme for students interested in higher education. The research group MEAL was founded 2013. One of the aims is to reach a holistic understanding of food and meals. Research projects include sensory, consumer and nutritional aspects in relation to age, culture and health. Food habits and behavior are of interest as well as sociological aspects. Further key concepts, such as “cooking” and “meal“, are explored from different angles of the field. The research is a key factor in the academisation of the field and will lay a stable ground for education at MSc-level. Food and meal science has a great opportunity to combine and use aspects from the different areas in order to form a holistic understanding within research and education.
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| 12. |
- Wendin, Karin, 1963-, et al.
(author)
-
Heritage cereals : historical ingredients in future foods
- 2021
-
Conference paper (other academic/artistic)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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| 13. |
- Wendin, Karin, 1963-, et al.
(author)
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Low-fat mayonnaise : Influences of fat content, aroma compounds and thickeners
- 1997
-
In: Food Hydrocolloids. - 0268-005X .- 1873-7137. ; 11:1, s. 87-99
-
Journal article (peer-reviewed)abstract
- The effects of fat content and thickeners, propylene glycol alginate (PGA; 1.40%) and guar gum (1.55%), on sensory and instrumental quality descriptors on reduced fat mayonnaises (15 and 30% fat) with and without added aroma compounds, citral (semi-polar) and pyroligneous acid (polar), were investigated. One mayonnaise, 82% fat, without added thickener or aroma compounds was used as reference. Sensory evaluation (quantitative descriptive analysis; QDA), rheological analysis (yield stress, maximum viscosity, G' and G''), measurements of particle size and headspace CC-MS analyses were carried out. Correlations between the results were developed Perceived and instrumental texture, and perceived smell and flavour, changed differently in magnitude and direction due to fat content and type of thickener.
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| 14. |
- Zamaratskaia, Galia, et al.
(author)
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Biochemical characteristics and potential applications of ancient cereals : an underexploited opportunity for sustainable production and consumption
- 2021
-
In: Trends in Food Science & Technology. - 0924-2244 .- 1879-3053. ; 107, s. 114-123
-
Journal article (peer-reviewed)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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| 15. |
- Argento, Daniela, et al.
(author)
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Integrating sustainability in higher education : a Swedish case
- 2020
-
In: International Journal of Sustainability in Higher Education. - : Emerald Group Publishing Limited. - 1467-6370 .- 1758-6739. ; 21:6, s. 1131-1150
-
Journal article (peer-reviewed)abstract
- Purpose – This paper aims to unveil how sustainability is integrated into the courses/programmes ofhigher education institutions. The research question addressed is: how do academics representing differentdisciplines cooperate and engage in the work of integrating sustainability into their teaching programmes.Design/methodology/approach – This paper draws upon the notions of practise variation andinstitutional work from institutional theory and empirically focusses on the case of Kristianstad University(Sweden). This case is based on an autoethnographic approach and illustrates the experiences shared by sixcolleagues, representing different disciplines, engaged in implementing sustainability in their courses/programmes.Findings – The findings highlight how academics representing different disciplines, with specific traditionsand characteristics, face the sustainability challenge. Despite being bound by similar sustainable developmentgoals, differences across disciplines need to be acknowledged and used as an asset if trans-disciplinarity is theultimate goal.Research limitations/implications – Although the intrinsic motivation of individuals to work withsustainability might be a strong driver, the implementation of sustainability within courses/programmes andacross disciplines requires joint efforts and collective institutional work.Practical implications – By highlighting how academics engage in the work of integratingsustainability, this study emphasizes that managers of higher education institutions need to account for thetime and additional resources needed to ensure that academics effectively cope with sustainability. Intrinsicmotivation may not last if organizational structures and leadership are not supportive on a practical level andin the long run.
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| 16. |
- Berg, Johan, et al.
(author)
-
State Of The Art report : insects as food and feed
- 2017
-
In: Annals of Experimental Biology. - 2348-1935. ; 5:2, s. 1-9
-
Journal article (other academic/artistic)abstract
- FAO has considered insects as food since 2003 [1] and is promoting consumption of insects (entomophagy) in the Western world because of the possibilities for sustainable production it offers. Insects as food are considered to leave smaller ecological footprints than conventional livestock (beef, pigs, and poultry) regarding feed, land and water needs, as well as greenhouse gas and ammonia emissions [2-7]. As an example regarding water, taken from a recent TV documentary, if a family of four people got their protein need from insects one day a week instead of from conventional livestock, over a year they would save the planet about a million Liters of water [8]. This is in agreement with figures above.
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| 17. |
- Berg, Johan, et al.
(author)
-
Äta insekter : finns det några hälsorisker?
- 2019
-
In: Nutritionsfakta. ; december
-
Journal article (pop. science, debate, etc.)abstract
- En tidigare publicerad artikel i Nutritionsfakta har visat på hälso- och hållbarhetsfördelar med att äta insekter. Finns det då några hälsorisker med att äta insekter? När det gäller kemiska risker är dessa små, förutsatt att producenten har kontroll på fodrets tungmetallinnehåll. Bakterier och andra mikroorganismer behöver kontrolleras noga, men inga tydliga risker finns här heller. Personer med skaldjursallergier bör dock vara försiktiga med insekter. Generellt motsvarar riskerna de som gäller för andra animaliska livsmedel, och samma typ av kontrollprogram bör finnas. Dock behövs mer forskning inom området. Kött från nöt, svin och fjäderfä har studerats under lång tid; det är dags att låta forskningen kring insekter som mat börja ta igen det försprånget.
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| 18. |
- Bergman, Penny, et al.
(author)
-
Age-related decline in senses and cognition : A Review
- 2021
-
In: Senses and Sciences. - Rom : Eleven Senses Info. - 2284-2489. ; 8:2, s. 1264-1292
-
Journal article (peer-reviewed)abstract
- Background: Age-related decline in the senses is well-known, with a decline in the sensitivity of all senses having been observed. Decline in the senses can be connected to different neurological disorders and cognitive function and may even be a possible predictor of death. Aim: The aim of this narrative review was to find and explore recent literature on the covariation between age-related decline in the different senses and co-existing effects on cognitive ability and quality of life. Results and Discussion: Six themes could be identified, these were: “Decline due to normal ageing?”, “Technical aids and solutions”, “Wellbeing”, “Memory training”, “Verbal exercises” and “Sensory training”. Large differences between the different senses were obtained. However, the senses showed similar patterns in the different themes. Conclusion: It could be concluded that there are many similarities concerning the connections between the decline in individual senses and cognition and memory. Measurements of wellbeing and quality of life are common in the evaluation of the senses, and all types of decline have an impact on activities in daily life.
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| 19. |
- Boork, Magdalena, et al.
(author)
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Innemiljö i nytt ljus : metoder för objektiv bedömning av belysning
- 2017
-
Reports (other academic/artistic)abstract
- Nuvarande belysningsstandarder baseras enbart på tekniska krav, såsom ljusstyrka, jämnhet och luminans. Att även inkludera upplevelsebaserade krav skulle troligen främja bättre ljuskomfort, men även mer energieffektiva ljusmiljöer och produkter. Kunskapen om hur upplevda belysningsparametrar kan beskrivas är dock begränsad. Detta hämmar fastighetsägare och brukare att precisera önskvärda ljusmiljöer, liksom belysningstillverkare att utveckla produkter för nya marknader och tillämpningar. Syftet med detta forskningsprojekt var att utveckla och tillämpa sensoriska metoder på belysning. Till skillnad från tidigare metoder möjliggör sensoriska metoder objektiva bedömningar av upplevda belysningsparametrar.En analytisk panel bestående av åtta personer som uppfyller särskilda urvalskriterier rekryterades och tränades att bedöma belysningsprodukter i ett multisensoriskt laboratorium på SP Sveriges Tekniska Forskningsinstitut i Borås. Metodutvecklingen fokuserade särskilt på en effektiv träningsprocedur, hantering av ögats adaption, samt bedömning av färg och skuggningar. Förutom laboratorie-försök undersöktes möjligheten att genomföra analytiska bedömningar i en verklig kontext med samma försöksuppställning och panel.Resultaten visar att det är möjligt att använda sensorisk metodik för att genomföra objektiva belysningsbedömningar av armaturer; paneldeltagarna kunde skilja mellan attribut och prover. Signifikanta skillnader identifierades mellan de olika armaturerna, både i form av sensoriska och fysikaliska egenskaper såsom läsbarhet och bländning. Fysikaliska och sensoriska parametrar samvarierar dock inte alltid, vilket visar att fysikaliska och sensoriska mätningar ger kompletterande information om belysningskvalitet. Vidare visade bedömningsförsök i en verklig kontext att samma resultat uppnåddes som i laboratoriet, men med lägre signifikans, vilket verifierar metodens tillämpbarhet på belysning.Den genererade kunskapen väntas på sikt bidra till utveckling av verktyg som stödjer kommunikationen mellan olika professioner inom ljusdesign och planering och på så vis främja mer önskvärda och energieffektiva ljusmiljöer.
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| 20. |
- Boork, Magdalena, et al.
(author)
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Sensory evaluation of lighting : a methodological pilot
- 2020
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In: LEUKOS The Journal of the Illuminating Engineering Society of North America. - 1550-2724 .- 1550-2716. ; , s. 1-17
-
Journal article (peer-reviewed)abstract
- Current standards for light environments are based on technical requirements, e.g. luminance, uniformity, and illuminance, and do not necessarily describe all parts of the light experience to ensure visual comfort from a user perspective. Including experience-related requirements would most likely yield better lighting comfort. To do that, new methods for specifying and measuring the user experience are needed. This paper describes a pilot study exploring a new method to analytically assess perceived lighting properties by using a trained human panel and thus make human assessments more objective. The methodology is built on established sensory methods, where the human senses are used in product assessments, traditionally applied within e.g. the food, packaging, and car industries. An analytical panel comprising eight persons fulfilling specific selection criteria were recruited and trained to assess lighting products in a multi-sensory laboratory. The results show that the panelists were able to assess lighting by distinguishing between attributes and products. Significant differences were identified between the different luminaires, both in terms of sensory and physical properties, e.g. read ability and glare. Conclusively, analytical sensory methods can be applied to lighting to assess luminaires in a non-subjective way. Physical and sensory attributes do not, however, always co-vary, which shows that data from physical and sensory measuring methods provide complementary information about light quality. This knowledge may in turn be applied in tools supporting the communication between different professions in lighting design and procurement to promote light environments that are both energy efficient and desirable from an end-user perspective.
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| 21. |
- Borodacz, Lucie, et al.
(author)
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Fingerfoods, rediscover the pleasure of eating : Simple recipes for meals and snacks
- 2021
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Other publication (pop. science, debate, etc.)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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| 22. |
- Borodacz, Lucie, et al.
(author)
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Les fingerfoods, retrouver le plaisir de manger : Des recettes simples pour les repas et pour les encas
- 2021
-
Other publication (pop. science, debate, etc.)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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| 23. |
- Bozorgi, Catherina, et al.
(author)
-
Impact of sour and carbonated foods and drinks on subsequent intake
- 2021
-
In: 6th international conference on food oral processing. - Valencia. - 9788409317349 ; , s. 100-100
-
Conference paper (other academic/artistic)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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| 24. |
- Eckardt, Johanna, 1984, et al.
(author)
-
Comparison of the consumers expected and actual perception of food investigated by napping: a case study with béarnaise sauce
- 2013
-
In: ESN at the 10th Pangborn Sensory Science Symposium, 11-15th August, 2013 Rio De Janeiro, Brazil.
-
Conference paper (other academic/artistic)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.
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| 25. |
- Hall, Gunnar, et al.
(author)
-
Sensory design of foods for the elderly
- 2008
-
In: Annals of Nutrition and Metabolism. - 0250-6807 .- 1421-9697. ; 52, s. 25-28
-
Journal article (peer-reviewed)abstract
- Background/Aims: Elderly persons with dysphagia need food that requires little or no chewing, that is easy to swallow and has attractive sensory characteristics. The aim was to investigate how ingredients varied according to experimental designs influence the perceived sensory, chewing and swallowing characteristics of two types of texture-modified model foods. Methods: Meat- and carrot-based, texture-modified model foods were produced. The following parameters were varied: particle size, fat content, starch and egg composition. The samples were studied using sensory analyses, focus group discussions and consumer studies. Results: The design parameters mainly had an impact on sensory texture attributes. The experts in the focus groups selected three products of each type which were regarded as being optimal for older persons. All the products contained a high proportion of egg yolk and a low amount of starch. Older consumers considered all the selected products to be easy to chew and swallow. The differences between older persons in nursing homes compared to those living in their own homes could be linked to health. Conclusions: Optimization of factors influencing food quality through the use of experimental designs in combination with sensory and consumer studies is required in order to meet the needs and demands of older people.
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| 26. |
- Hausner, Helene, et al.
(author)
-
Effects of repeated exposure on acceptance of initially disliked and liked Nordic snack bars in 9-11 year-old children
- 2012
-
In: Clinical Nutrition. - 0261-5614 .- 1532-1983. ; 31:1, s. 137-143
-
Journal article (peer-reviewed)abstract
- Background & aims: Children's food choices are guided by their preferences. It is established, however, that repeated exposure to a novel food increases children's acceptance. This study investigated how acceptance of an initially liked and disliked snack bar develops in 9-11 year-old children. Methods: 315 children were randomised into three groups: A control group (n = 111) and two groups exposed to an initially liked kamut bar (n = 94) and an initially disliked sea buckthorn bar (n = 110). Acceptance of both bars was tested before and after the exposure period, and on the 9th exposure. Results: Intake of both bars increased significantly in the exposure groups. There was no difference in the control groups' intake or liking of the bars between pre and post-testing. Liking rose significantly for children exposed to the disliked sea buckthorn bar, while this was not observed in children exposed to the liked kamut bar. In a post-test children exposed to kamut bars had higher intake of that bar than non-exposed children. This was also observed for the sea buckthorn bar that was also given significantly higher liking scores by the exposure group. Conclusions: The majority of children exposed to an initially disliked bar increase acceptance after nine exposures to the same level as an initially liked bar. Children repeatedly exposed to a liked bar show stable acceptance.
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| 27. |
- Hiller, Carolina, et al.
(author)
-
Utveckling och tillämpning av sensoriska metoder för objektiva belysningsbedömningar, del I
- 2017
-
Reports (other academic/artistic)abstract
- I dag finns tekniska belysningsstandarder som inkluderar parameterar så som ljusstyrka, jämnhet och luminans. Det som saknas är krav som grundar sig på människors upplevelser av belysning och ljusmiljöer. Att få med den upplevelsebaserade dimensionen skulle betyda ett helhetstänk som förmodligen skulle gynna både ljuskomforten och än mer energieffektiva ljusmiljöer och produkter. Att beskriva upplevda belysningsparametrar har hittills visat sig inte vara helt enkelt, och här saknas både kunskap och en gemensam begreppsvärld inom branschen; något som hämmar fastighetsägare att ställa lämpliga krav vid en upphandling liksom belysningstillverkare att utveckla produkter för nya marknader och tillämpningar. Det övergripande syftet med detta forskningsprojekt är att utveckla och tillämpa sensoriska metoder på belysning. Till skillnad från tidigare metoder möjliggör sensoriska metoder objektiva bedömningar av upplevda belysningsparametrar. Syftet med försöken som redovisas i denna delrapport är att vidareutveckla och testa metoden ytterligare. Detta görs genom att nya armaturer testas liksom att försök utförs i en ny verklig kontext (kontorsmiljö). Försöken bygger vidare på resultat från tidigare försök som har rapporterats om i (Boork et al, 2017).En analytisk panel bestående av åtta personer, som uppfyllde särskilda urvalskriterier, har tidigare rekryterats och dessa personer tränades nu för detta specifika delprojekt för att bedöma belysningsprodukter i ett multisensoriskt laboratorium på RISE Research Institutes of Sweden i Borås. Metodutvecklingen fokuserade särskilt på en effektiv träningsprocedur, hantering av ögats adaption, samt bedömning av färg och skuggningar. Förutom laboratorieförsök undersöktes möjligheten att genomföra analytiska bedömningar i en verklig kontext med samma försöksuppställning och panel.Resultaten visade att det är möjligt att använda sensorisk metodik för att genomföra objektiva belysningsbedömningar även för de testade belysningsprodukterna, dvs mindre LED-spotlights. Signifikanta skillnader identifierades mellan de olika armaturerna och som i tidigare försök spelade färgtemperaturen en stor roll för flera av de bedömda egenskaperna; inte minst förstås för ljuskällans gulhet och för läsbarhet (textkontrasten). Liksom i tidigare försök fanns det samband mellan de fysikaliska mätningarna och sensoriska bedömningarna, men inte för alla egenskaper, vilket visar att fysikaliska och sensoriska mätningar ger kompletterande information om belysning. Vidare visade bedömningsförsök i en verklig kontext att likvärdiga resultat uppnåddes som i laboratoriet, om ändock något spretigare och inte heller lika entydiga i jämförelse med verklig kontext i tidigare försök.Den genererade kunskapen väntas på sikt bidra till utveckling av verktyg som stödjer kommunikationen mellan olika professioner inom ljusdesign och planering och på så vis främja mer önskvärda och energieffektiva ljusmiljöer.
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| 28. |
- Holmer, A, et al.
(author)
-
Acceptance of Nordic snack bars in children aged 8-11 years
- 2012
-
In: Food & Nutrition Research. - 1654-6628 .- 1654-661X. ; 56:10484
-
Journal article (peer-reviewed)abstract
- Background: A health promoting diet is suggested to be tailored to regional circumstances to preserve the cultural diversity in eating habits, as well as contribute to more environmentally friendly eating. It may influence consumer acceptance, however, if the components of the diet differs considerably from their habitual food. Objective: This study aimed to investigate whether snack bars composed of Nordic ingredients were accepted by 8-11 year-old Danish (n=134) and Swedish (n=109) children. Design: A seven-point hedonic scale was used to measure the children’s acceptance of five snack bars that varied in their composition of whole grains, berries and nuts. A preference rank ordering of the five bars was also performed. Results: The results showed that samples that were rated highest in liking and were most preferred in both countries were a kamut/pumpkin bar and an oat/cranberry bar. The sample with the lowest rating that was also least preferred was a pumpernickel/sea buckthorn bar. Flavour was the most important determinant of overall liking followed by texture, odour and appearance. Conclusions: Children’s acceptances and preferences were highly influenced by the sensory characteristics of the bars, mainly flavour. In agreement with earlier studies, the novel food ingredients seemed to influence children’s preferences. The Nordic snack bars may have a potential to be a snack option for Danish and Swedish school children, but repeated exposures to the products are recommended to increase children’s acceptance.
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| 29. |
- Honnens de Lichtenberg Broge, Eva, et al.
(author)
-
Changes in perception and liking for everyday food odours among older adults
- 2021
-
In: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 93, s. 1-12
-
Journal article (peer-reviewed)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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| 30. |
- Honnens de Lichtenberg Broge, Eva, et al.
(author)
-
Development of an olfactory test method for measuring perception of everyday food odours among older adults
- 2021
-
In: Journal of sensory studies. - 0887-8250 .- 1745-459X. ; , s. 1-16
-
Journal article (peer-reviewed)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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| 31. |
- Höglund, Evevlina, et al.
(author)
-
Protein and energy enriched muffins designed for nutritional needs of older adults
- 2017
-
In: Nutrition & Food Sceince. - 2474-767X. ; 2:4
-
Journal article (peer-reviewed)abstract
- Disease related malnutrition is a common problem among older adults which results in human suffering and high health care costs. One way to counteract this condition is to offer appetizing and nutritious food products adapted to the needs of older adults. However, macronutrient enrichment of food products is not straight forward as it affects flavour and texture properties. In this study, muffins were fortified with rape seed oil and whey powder to reach increased fat and/or protein content and the nutritional value, sensory properties and physical parameters were investigated. The results showed that ingredients could be added to significantly increase the energy and protein density, but enrichment affected on appearance and other sensory properties. Extra fat made the muffins flat and moist with a smooth and fatty mouth feel, while whey powder addition resulted in high/pointy muffins with shiny appearance, hard texture and altered flavours. For co-addition of fat and protein the effects of added protein dominated. The specific role of muffin/cake batter compounds, and their transformation during the baking process, needs to be further investigated. Hence, more research is needed in order to offer older adult appealing foods with high energy and nutrient density.
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| 32. |
- Jacobsson, A, et al.
(author)
-
Influence of packaging material and storage condition on the sensory quality of broccoli
- 2004
-
In: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 15:4, s. 301-310
-
Journal article (peer-reviewed)abstract
- The sensory quality of broccoli stored in modified atmosphere packages was studied. Oriented polypropylene (OPP), polyvinyl chloride (PVC) and low-density polyethylene (LDPE) were used as packaging materials. The LDPE contained an ethylene-absorbing sachet. The samples were stored for I week, either at a constant temperature of 10 degreesC or for 3 days at 4 degreesC, followed by 4 days at 10 degreesC. The atmospheres that were developed inside the different packaging materials during storage differed significantly. After storage, the broccoli was evaluated both raw and cooked using a triangle test and a quantitative descriptive analysis. The triangle test showed significant differences in the smell of broccoli stored in different packaging materials after cooking. No differences were detected in the raw broccoli. The quantitative descriptive analysis showed significant differences in the fresh smell and flavour, the chewing resistance, and the crispness, between samples after cooking. Overall, including all the sensory properties studied, broccoli packaged in LDPE (5% O-2 7% CO2) that contained an ethylene absorber was perceived to be the sample most similar to fresh broccoli. There were no differences in weight loss between broccoli stored in the different packaging materials.
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| 33. |
- Jacobsson, A, et al.
(author)
-
The effect of packaging material on the sensory properties of broccoli
- 2003
-
In: Proceedings of the international conference Postharvest Unlimited. - 9066059060 ; , s. 91-95
-
Conference paper (peer-reviewed)abstract
- Three different commercially available polymeric films were studied to determine their effect on the sensory properties of fresh broccoli (Brassica oleracea L. var. Italica cv. 'Marathon'). The polymer materials investigated were oriented polypropylene (OPP), polyvinyl chloride (PVC) and one low density polyethylene (LDPE) which contained an ethylene absorber. The fresh broccoli was packaged and stored for one week at 10degreesC or 3 days at 4degreesC followed by 4 days at 10degreesC. The oxygen and carbon dioxide concentrations inside the packages were monitored during storage. After storage the broccoli was evaluated according to sensory analyses, i.e. triangle test and quantitative descriptive analysis, by an analytical panel. The panel judged the broccoli according to smell, taste, texture and appearance. The triangle test showed significant differences between the smell of the broccoli samples, stored in the different packaging materials, when cooked. However, no differences between the raw broccoli, stored in the different packaging materials could be detected. The quantitative descriptive analysis showed that the following attributes; fresh smell and taste, chewing resistance, and crispness, differed significantly between the packaged broccoli when cooked. The appearance was shown to be the sensory property of broccoli most affected by the storage conditions, i.e. packaging material used and storage temperature. The results indicated the importance of the packaging material for maintaining the broccoli quality. However, one packaging material that was able to maintain all the studied sensory properties could not be identified.
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| 34. |
- Janestad, H, et al.
(author)
-
Modelling of dynamic flavour properties with ordinary differential equations
- 2000
-
In: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 11:4, s. 323-329
-
Journal article (peer-reviewed)abstract
- The most common way to analyse sensory dynamic measurements (time-intensity, TI) is to extract some characteristic parameters from the resulting curve such as 'intensity maximum' and 'area under the curve'. In order to get more information from TI data, a general mathematical model was developed. The model was based on the theory for ordinary differential equations. The solutions were characterised by their eigenvalues, which might be correlated to recipe and process. As an example, the temporal perception of chocolate flavour has been measured and modelled. In addition the classical characteristic TI parameters could easily be calculated by the model.
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| 35. |
- Lindberg, Ulla, et al.
(author)
-
Aktivt Åldrande – individuellt anpassade måltidslösningar för hälsa och livskvalitet hos äldre : beställning och distribution av mat för den äldre
- 2015
-
Reports (other academic/artistic)abstract
- ”Active Ageing – Personalised food and meal solutions for health and quality of life” (Aktivt åldrande – individuellt anpassade måltidslösningar för hälsa och livskvalitet hos äldre. Diarienr 2013-02780) is a project that aims to maintain the quality of life and autonomy of older persons, through individual and personalised meal solutions that fit their needs and requirements. The target group are primarily the age 75 or older. Five work packages are included in the project. This report describes the work package that had the scope of developing a concept for the ordering, distribution and delivery of meal to the elderly. Refrigeration technology and the cold-chain will play an important role in the concept by preserving the safety and quality of foods during its transportation to the elderly. Refrigeration technology and the cold-chain will also make it possible to prepare specific types of foods that meet the demand of the elderly. In particular for the elderly consumers that would like to eat at home and decrease their independency and overall quality of life. It is also important the value chain and concept for the business model must be flexible and taking into account needs from the elderly consumers at all stages, starting from ordering the meal, handling in the household and disposing of the packaging material. An interdisciplinary approach – combining knowledge of ICT (information and communications technology) – Technology, food quality, packaging, logistic, sensory, and waste/return systems for the food that is distributed is increasingly necessary. As the demand for food for the elderly is on the rise, the development of new products, models and services might be facilitated by collaborating with SMEs (micro, small and mediumsized enterprises) and other business partners interested in delivering solutions for the elderly consumers. The concept for the ordering, distribution and delivery of meal to the elderly developed in the project can be used by other end users and/or for other products and services.
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| 36. |
- Lindblad, Amanda, et al.
(author)
-
Preferences, needs and attitudes regarding food habits and meal patterns among community-dwelling older adults : a cross-sectional survey
- 2017
-
In: Exploring Future Foodscapes. - : AAU Captive Food Studies Group. - 9788797046203
-
Conference paper (peer-reviewed)abstract
- The aim of this study is to explore preferences, needs and attitudes regarding food habits and meal patterns among community-dwelling older adults. 164 community-dwelling, 87-100-years old, 73 % women. Cross-sectional questionnaires based survey distributed by postal service. Approved by the Regional Ethical Review board in Gothenburg T231-14, addition to Dnr ref nr: 650-07. Results were, meanage 90.6 ± 2.84 yrs, mean BMI 23.7 ± 3.70 kg/m2, ♀71, ♂31 had no medical difficulties. More women than men lived alone, ♀102 ♂21 (p<0.01). ♀75 ♂28 would not consider home delivered convenience meals and ♀101 ♂23 cooked alone. Top three important practicalities when buying or receiving convenience meals were easy-open package (♀64 ♂23), easy to get food out (♀34 ♂13) and easily read (♀31 ♂16). This very old population shows good health evident by nutritional status and meal patterns. Subject characteristics indicated better condition than average Swedish nonagenarian, a minority reporting medical difficulties. Very few would consider convenience meals home delivered and would never use the computer. The conclusion is that an majority of both sexes preferred and managed planning, acquiring and cooking food independently although gender differences were apparent with women taking a greater responsibility. A great proportion was interested in testing new flavors. An urgent need concerned accessible containers with readable labels showing the importance for industry to acknowledge needs of older adults and accordingly adapt packaging for this age group.
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| 37. |
- Lucie, Borodacz, et al.
(author)
-
Fingerfoods, goda maträtter för att återfinna matglädjen : Enkla recept för större och mindre rätter
- 2021
-
Other publication (pop. science, debate, etc.)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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| 38. |
- Nyberg, Maria, et al.
(author)
-
Reasons for eating insects? : responses and reflections among Swedish consumers
- 2020
-
In: International Journal of Gastronomy and Food Science. - 1878-450X .- 1878-4518. ; 22
-
Journal article (peer-reviewed)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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| 39. |
- Olshov, Anders, et al.
(author)
-
Absurt att en veggieburgare inte ska få kallas burgare
- 2020
-
In: Göteborgsposten. - Göteborg. - 1103-9345.
-
Journal article (pop. science, debate, etc.)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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| 40. |
- Olsson, Viktoria, et al.
(author)
-
Cultural differences in insect acceptance : a comparison between students on Sweden and Thailand
- 2019
-
In: Food and Society Proceedings. - Cardiff : CardiffMet. ; , s. 139-144
-
Conference paper (peer-reviewed)abstract
- Insects is already part of the diet in many regions of the world, and in parts of Asia, Africa, Mexico and Southern America the eating of insects is part of a long tradition and cultural heritage3 . An example of a country where the consumption of insects is steadily increasing is Thailand4 .There were some cultural differences between Swedish and Thai students in regard to their disposition to react with disgust to certain food-related stimuli as measured by the Food Disgust Scale. Swedish students were more concerned than those from Thailand about putting animal cartilage into the mouth and by eating with dirty silverware in a restaurant. Thai students where on the other hand more disgusted than Swedes by eating hard cheese from which mold was cut off or to eat apple slices that has turned brown when exposed to air.
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| 41. |
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| 42. |
- Olsson, Viktoria, 1973-, et al.
(author)
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Mayonnaise processed for appealing sensory properties
- 2017
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In: PROCEEDINGS 10th International Conference on Culinary Arts and Sciences. - Köpenhamn. ; , s. 392-
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Conference paper (other academic/artistic)abstract
- Introduction Mayonnaise is an oil in water emulsion, generally produced in high intensity rotor-stator mixers. The taste and texture is appreciated by consumers but local markets value different sensory properties. The effects of processing conditions on appearance, texture and taste are not fully understood. However, it can be hypothesized to primarily depend on mixing intensity (i.e. the rotor tip-speed) and processing time (i.e. the average number of rotor-stator passages)1. The aim of this study was to evaluate the effect of mixing intensity on the characteristics of mayonnaise.MethodsA standard recipe for mayonnaise was processed in a rotor-stator mixer using two different mixing intensities (rotor tip-speeds of 4.7 m/s and 7.1 m/s). The processing time was chosen to give the same number of average rotor-stator passages for each rotor speed. Sensory properties were profiled using a trained analytical panel2 in a sensory laboratory (ISO 8589). Texture was measured instrumentally as curdled consistency by back extrusion (TVT Texture Analyzer, Perten Instruments)3.ResultsThe higher mixing intensity (7.1 m/s) led to a more yellow appearance compared to the lower intensity (4.7 m/s). It also resulted in higher resistance to stirring when assessed by the panel and a higher Peak Force A (N) and Adhesiveness (J) measured instrumentally. No effect on taste-related sensory properties was found.ConclusionBy varying the mixing speed the appearance and texture of mayonnaise was affected, a higher mixing intensity led to a more yellow and firm product. The alterations in processing conditions had no effect on the taste of the mayonnaise.References1. Håkansson, A., Chaudhry, Z., Innings, F. Model emulsions to study the mechanism of industrial mayonnaise emulsification. Food and Bioproducts Processing 2016;98: 189-195.2. Institute SS. Sensory analysis – Methodology – General guidance for establishing a sensory profile (ISO 13299:2016). Stockholm, Sweden: SIS, Swedish Standards Institute; 2016.3. Perten Instrument Method Description. TVT Method 24-01.01.
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| 43. |
- Olsson, Viktoria, et al.
(author)
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The effect of emulsion intensity on selected sensory and instrumental texture properties of full-fat mayonnaise
- 2018
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In: Foods. - : MDPI AG. - 2304-8158. ; 7:1
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Journal article (peer-reviewed)abstract
- Varying processing conditions can strongly affect the microstructure of mayonnaise, opening up new applications for the creation of products tailored to meet different consumer preferences. The aim of the study was to evaluate the effect of emulsification intensity on sensory and instrumental characteristics of full-fat mayonnaise. Mayonnaise, based on a standard recipe, was processed at low and high emulsification intensities, with selected sensory and instrumental properties then evaluated using an analytical panel and a back extrusion method. The evaluation also included a commercial reference mayonnaise. The overall effects of a higher emulsification intensity on the sensory and instrumental characteristics of full-fat mayonnaise were limited. However, texture was affected, with a more intense emulsification resulting in a firmer mayonnaise according to both back extrusion data and the analytical sensory panel. Appearance, taste and flavor attributes were not affected by processing.
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| 44. |
- Pálsdóttir, Anna.-Maria, et al.
(author)
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Garden Smellscape : experiences of plant scents in a nature-based intervention
- 2021
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In: Frontiers in Psychology. - 1664-1078. ; 12, s. 1-10
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Journal article (peer-reviewed)abstract
- This study explores how participants suffering from stress-related mental disorders describe their perception, interaction, and lived experience of garden smellscape during their nature-based rehabilitation. Natural elements, and especially nature smells, have been found to have a profound effect on stress reduction, suggesting an interesting link between odor in nature and stress reduction. The study was conducted as a longitudinal case-study, running over a period of 5 years, investigating participants’ perceptions of a garden smellscape, after completing a 12-weeks nature-based rehabilitation in Alnarp Rehabilitation Garden, Sweden. All participants were treated for stress-related mental disorders. Data were collected through retrospective semi-structured individual interviews and analyzed according to interpretative phenomenological analysis. The results revealed in what way nature odor (odor in nature) evoked associations, emotions, and physical reactions and provide examples of how nature scents function as a catalyst for sensory awareness and memories. Findings supported the understanding that experiencing the smell of plants, especially pelargonium, may facilitate stress reduction and support mental recovery in a real-life context. The results of the study can be used for several purposes; thus, they are relevant for actors within the development of nature-based therapy, as well as stakeholders within the horticultural industry.
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| 45. |
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| 46. |
- Rosander, Ulla, 1954-, et al.
(author)
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Methodological considerations in a pilot study on the effects of a berry enriched smoothie on children's performance in school
- 2016
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In: Food & Nutrition Research. - 1654-6628 .- 1654-661X. ; 60:1
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Journal article (other academic/artistic)abstract
- Background and aims: In many countries, the consumption of fruit, berries, and vegetables is about half the recommended. Berries contain bioactive compounds that may affect cognitive functions. School children are often hungry and thirsty during the lectures before lunch and this affects performance. Could a berry-smoothie decrease thirst and hunger, and thereby affect school performance? The aim was to investigate if a cross-over design can be used to study the effects of a smoothie on performance in a school setting.Methods: Methodological challenges included developing an appetizing berry-smoothie and choosing a suitable experimental design that could be adapted to school conditions.In the pilot study, 236 Swedish children aged 10–12 years participated in a cross-over design and were administered either a berry-smoothie or a fruit-based placebo after the midmorning break. Both beverages provided 5% of the daily energy intake. Performance was assessed using the d2 Test of Attention measuring attention span and concentration. Statistical analyses were performed using the Wilcoxon signed rank test in StatXact v 10.3.Results: The consumption of both the smoothie and the placebo increased the attention span and concentration significantly.Conclusion: The children's performance in the d2 Test of Attention was positively affected by beverage consumption. The effect was attributed to the supplementation of water and energy. In this design, the study did not permit any conclusive results regarding the effect of bioactive compounds on performance. In a coming study, a third group, receiving no beverage, should be included aiming to identify the cause of the effect.
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| 47. |
- Rothenberg, Elisabet, 1960-, et al.
(author)
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The ageing palate
- 2015
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In: Food Science and Technology (London). - Manchester : Excel Publishing Company Ltd. - 0015-6639 .- 2304-8158. ; 29:4, s. 2-5
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Journal article (other academic/artistic)
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| 48. |
- Svederberg, Eva, 1946-, et al.
(author)
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Swedish consumers' cognitive approaches to nutrition claims and health claims
- 2011
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In: Food and Nutrition Research. - 1654-6628 .- 1654-661X. ; 55, s. 5929-
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Journal article (peer-reviewed)abstract
- Introduction and Aim: Studies show frequent use of nutrition claims and health claims in consumers’ choice offood products. The aim of the present study was to investigate how consumers’ thoughts about these claimsand food products are affected by various types of food-related experiences.Material and Methods: The data collection comprised 30 individual interviews among Swedish consumersaged 25 to 64 years.Results: The results indicated that participants who expressed special concern for their own and their families’health were eager to find out the meaning of concepts and statements made. A lack of understanding and lackof credibility of concepts and expressions often caused suspicion of the product. However, in some cases thiswas counterbalanced by confidence in manufacturers, retailers, and/or the Swedish food legislation.Discussion and Conclusion: To achieve effective written communication of food products’ health-conduciveproperties on food labels, there is a need to consider the importance many consumers attach to understandingthe meaning of concepts and expressions used and the importance of credibility in certain expressions.Consumers’ varying cognitive approaches are suggested as a basis for pre-tests of nutrition claims and healthclaims.
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| 49. |
- Svederberg, Eva, 1946-, et al.
(author)
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Är hälsopåståenden begripliga?
- 2011
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In: Nordisk nutrition. - SNF Swedish Nutrition Foundation. - 1654-8337. ; :2, s. 33-35
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Journal article (other academic/artistic)abstract
- Det finns ett glapp mellan hur konsumenter förväntas förstå närings- och hälsopåståenden och hur de faktiskt förstår dessa. För att få konsumenterna att förstå budskapet bör man utgå från hur de förstår innebörden i de begrepp och uttryck som används, och trovärdigheten i specifika uttryck. Konsumenter med olika sätt att ta till sig hälsobudskap bör involveras i utformandet av påståenden.
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| 50. |
- Undeland, I, et al.
(author)
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Preventing lipid oxidation during recovery of functional proteins from herring (Clupea harengus) fillets by an acid solubilization process
- 2005
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In: Journal of Agricultural and Food Chemistry. - 0021-8561 .- 1520-5118. ; 53:14, s. 5625-5634
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Journal article (peer-reviewed)abstract
- It has previously been found that a process based on solubilization at pH 2.7 gives high yields of herring muscle proteins with good functionality. In this study, the development of lipid oxidation during acid processing of herring mince was studied. It was tested how modifications of the process conditions and/or additions of antioxidants could prevent lipid oxidation during the actual process and then during ice storage of the protein isolates. Processing parameters evaluated were prewash of the mince, exposure time to pH 2.7, inclusion or exclusion of a high-speed centrifugation, and addition of antioxidants. Antioxidants tested were erythorbate (0.2%, 9.3 mM), sodium tripolyphosphate (STPP; 0.2%, 5.4 mM), ethylenediaminetetraacetic acid (EDTA; 0.044%, 1.5 mM), and milk proteins (4%). The first three antioxidants were added in the prewash or during the homogenization step, whereas milk proteins were added to the final precipitate. At time 0, all isolates were analyzed for pH, moisture content, and thiobarbituric reactive substances (TBARS). Selected isolates were also analyzed for lipid and protein content. Stability during ice storage was followed in terms of odor, TBARS, and color (a*/b* values). Extensive lipid oxidation took place using the "control" process without high-speed centrifugation. This was not significantly (p <= 0.05) affected by a prewash or varied exposure time to pH 2.7. Including high-speed centrifugation (20 min, 10000g) significantly (p <= 0.05) reduced TBARS values, total lipids, a* values and b* values. Erythorbate alone, or in combination with STPP/EDTA, significantly (p <= 0.05) reduced lipid oxidation during processing if added in the prewash or homogenization step. During ice storage, better stability was gained when antioxidants were added in both of these steps and when EDTA was used instead of STPP.
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