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  • 101. Söderqvist, Tore
    et al.
    Cole, Scott
    Franzén, Frida
    Hasselström, Linus
    Beery, Thomas H.
    Bengtsson, Fredrik
    Björn, Helena
    Kjeller, Elsie
    Lindblom, Erik
    Mellin, Anna
    Wiberg, Johanna
    Jönsson, K. Ingemar
    Metrics for environmental compensation: A comparative analysis of Swedish municipalities2021Inngår i: Journal of Environmental Management, ISSN 0301-4797, E-ISSN 1095-8630, Vol. 299, s. 113622-113622, artikkel-id 113622Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Environmental compensation (EC) aims at addressing environmental losses due to development projects and involves a need to compare development losses with compensation gains using relevant metrics. A conceptual procedure for computing no net loss is formulated and used as a point of departure for a comparative analysis of metrics used by five Swedish municipalities as a part of their EC implementation in the spatial planning context of detailed development plans. While Swedish law does not require EC in this context, these municipalities have still decided to introduce EC requirements for development projects that occur on municipality-owned land and to promote voluntary EC among private actors in development projects on private land.

    There is substantial variation across the municipalities studied with respect to both metrics and attributes subject to measurement, but there are also similarities: The attributes considered when assessing the need for EC in conjunction with development are not only about nature per se, but also about recreational opportunities and other types ecosystem services; semi-quantitative metrics such as scores are common while quantitative or monetary metrics are rare; and metrics are rarely applied to assess compensatory gains, focusing instead on losses from development. Streamlining across municipalities might be warranted for increasing predictability and transparency for developers and citizens, but it also introduces considerable challenges such as a need for developing consistent guidelines for semi-quantitative metrics, and to handle substitutability issues if metrics are not only applied on individual attributes but also on groups of attributes.

    The broad scope of attributes used by the municipalities is in line with an international tendency to broaden EC to include not only biodiversity aspects but also ecosystem services. Moreover, the EC systems applied by the municipalities are of particular importance for highlighting the crucial role of environmental management for maintaining and enhancing biodiversity and ecosystem services not only in areas having formal protection status but also in the everyday landscape. The municipalities’ experience and strengths and weaknesses associated with their EC systems are therefore relevant also in an international perspective.

  • 102.
    Ter Schure, Arnout F.H.
    et al.
    Lund University.
    Larsson, Per
    Lund University.
    Merilä, Juha
    Finland.
    Jönsson, K. Ingemar
    Lund University.
    Latitudinal Fractionation of Polybrominated Diphenyl Ethers and Polychlorinated Biphenyls in Frogs (Rana temporaria)2002Inngår i: Environmental Science and Technology, ISSN 0013-936X, E-ISSN 1520-5851, Vol. 36, nr 23, s. 5057-5061Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    The flame retardant polybrominated diphenyl ethers (PBDEs) have become ubiquitous environmental pollutants. The environmental distribution of PBDEs is much less studied than that of the polychlorinated biphenyls (PCBs).To compare the environmental fate of the PCBs withtheir partial substitute, the PBDEs, common frogs (Ranatemporaria) were collected along a 1500-km-long latitudinal gradient of the Scandinavian Peninsula and their livers analyzed for PCBs and PBDEs. Mean concentrations of total PCBs and BDE47 ranged from 9200 to 92 900 and 30 to120 ng kg-1 fresh weight, respectively, whereas BDE99 was detected in less than 50% of the frogs. PCB concentrations were higher than that of the PBDEs, and the differences decreased in the northern latitudes. Moreover, the pollutant concentrations in frog livers were negative functions of latitude. The observed scatter and regression slopes imply several influencing factors (such as habitat, exposure route, uptake, metabolism, excretion, etc.) and indicate release events instead of the grasshopper effect. Biological variables such as gender, age, body size, and lipid content did not influence pollutant concentrations in the frog livers. The total PCB and BDE47 concentrations in frogs were highly correlated. Hence, their environmental fate is analogous and our results highlight the need to examine the potential role of xenobiotics on amphibian populations.

  • 103.
    van Dijk, Jiska
    et al.
    Norge.
    Bongard, Terje
    Norge.
    Jönsson, K. Ingemar
    Högskolan Kristianstad, Forskningsmiljön Man & Biosphere Health (MABH). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Naturvetenskap.
    May, Roel
    Norge.
    Beery, Thomas
    Högskolan Kristianstad, Forskningsmiljön Man & Biosphere Health (MABH). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Naturvetenskap.
    The value of nature for growth, development and human well-being – perspectives from human evolution and human behavioral ecology2015Konferansepaper (Fagfellevurdert)
  • 104.
    Vecchi, Matteo
    et al.
    Italien.
    Cesari, Michele
    Italien.
    Bertolani, Roberto
    Italien.
    Jönsson, Ingemar
    Högskolan Kristianstad, Forskningsmiljön Man & Biosphere Health (MABH). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Naturvetenskap.
    Rebecchi, Lorena
    Italien.
    Guidetti, Roberto
    Italien.
    Integrative systematic studies on tardigrades from Antarctica identify new genera and new species within Macrobiotoidea and Echiniscoidea2016Inngår i: Invertebrate systematics, ISSN 1445-5226, E-ISSN 1447-2600, Vol. 30, nr 4, s. 303-322Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Tardigrades represent one of the most abundant groups of Antarctic metazoans in terms of abundance and diversity, thanks to their ability to withstand desiccation and freezing; however, their biodiversity is underestimated. Antarctic tardigrades from Dronning Maud Land and Victoria Land were analysed from a morphological point of view with light microscopy and scanning electron microscopy, and from a molecular point of view using two genes (18S, 28S) analysed in Bayesian inference and maximum-likelihood frameworks. In addition, indel-coding datasets were used for the first time to infer tardigrade phylogenies. We also compared Antarctic specimens with those from Italy and Greenland. A combined morphological and molecular analysis led to the identification of two new evolutionary lineages, for which we here erect the new genera Acanthechiniscus, gen. nov. (Echiniscidae, Echiniscoidea) and Mesobiotus, gen. nov. (Macrobiotidae, Macrobiotoidea). Moreover, two species new to science were discovered: Pseudechiniscus titianae,sp. nov. (Echiniscidae : Echiniscoidea) and Mesobiotus hilariae, sp. nov. (Macrobiotidae : Macrobiotoidea). This study highlights the high tardigrade diversity in Antarctica and the importance of an integrated approach in faunal and taxonomic studies.

  • 105.
    Wamsler, Christine
    et al.
    Lund University.
    Niven, Lisa
    Lund University.
    Beery, Thomas H.
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Naturvetenskap. Högskolan Kristianstad, Forskningsmiljön Man & Biosphere Health (MABH).
    Bramryd, Torleif
    Lund University.
    Ekelund, Nils
    Malmö University.
    Jönsson, K. Ingemar
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Naturvetenskap. Högskolan Kristianstad, Forskningsmiljön Man & Biosphere Health (MABH).
    Osmani, Adelina
    Lund University.
    Palo, Thomas
    Swedish University of Agricultural Sciences.
    Stålhammar, Sanna
    Lund University.
    Operationalizing ecosystem-based adaptation: harnessing ecosystem services to buffer communities against climate change2016Inngår i: Ecology & Society, E-ISSN 1708-3087, Vol. 21, nr 1, artikkel-id 31Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Ecosystem-based approaches for climate change adaptation are promoted at international, national, and local levels by both scholars and practitioners. However, local planning practices that support these approaches are scattered, and measures are neither systematically implemented nor comprehensively reviewed. Against this background, this paper advances the operationalization of ecosystem-based adaptation by improving our knowledge of how ecosystem-based approaches can be considered in local planning (operational governance level). We review current research on ecosystem services in urban areas and examine four Swedish coastal municipalities to identify the key characteristics of both implemented and planned measures that support ecosystem-based adaptation. The results show that many of the measures that have been implemented focus on biodiversity rather than climate change adaptation, which is an important factor in only around half of all measures. Furthermore, existing measures are limited in their focus regarding the ecological structures and the ecosystem services they support, and the hazards and risk factors they address. We conclude that a more comprehensive approach to sustainable ecosystem-based adaptation planning and its systematic mainstreaming is required. Our framework for the analysis of ecosystem-based adaptation measures proved to be useful in identifying how ecosystem-related matters are addressed in current practice and strategic planning, and in providing knowledge on how ecosystem-based adaptation can further be considered in urban planning practice. Such a systematic analysis framework can reveal the ecological structures, related ecosystem services, and risk-reducing approaches that are missing and why. This informs the discussion about why specific measures are not considered and provides pathways for alternate measures/designs, related operations, and policy processes at different scales that can foster sustainable adaptation and transformation in municipal governance and planning.

    Fulltekst (pdf)
    fulltext
  • 106.
    Wendin, Karin
    et al.
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap. Danmark.
    Berg, J.
    RISE Research Institutes of Sweden.
    Jönsson, K. Ingemar
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Man & Biosphere Health (MABH). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för miljö- och biovetenskap.
    Andersson, P.
    Solina Sweden AB.
    Birch, Karina
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Davidsson, F.
    Geoloc AB.
    Gerberich, Johanna
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Rask, S.
    Solina Sweden AB.
    Langton, M.
    Sveriges Lantbruksuniversitet SLU.
    Introducing mealworm as an ingredient in crisps and pâtés – sensory characterization and consumer liking2021Inngår i: Future Foods, ISSN 2666-8335, Vol. 4, s. 1-8, artikkel-id 100082Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    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.

    Fulltekst (pdf)
    fulltext
  • 107.
    Wendin, Karin
    et al.
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap. Danmark.
    Berg, Johan
    RISE.
    Jönsson, K. Ingemar
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Man & Biosphere Health (MABH). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för miljö- och biovetenskap.
    Andersson, Peter
    Solina Sweden AB.
    Birch, Karina
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Davidsson, Fredrik
    Geoloc AB.
    Gerberich, Johanna
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Rask, Susanne
    Solina, Sweden AB.
    Langton, Maud
    SLU.
    Mealworm (Tenebrio molitor) as a sustainable ingredient in crisps and pâtes. Sensory characterisation and consumer liking2021Inngår i: 14th Pangborn Sensory Science Symposium ‘Sustainable Sensory Science’, 2021Konferansepaper (Annet vitenskapelig)
    Abstract [en]

    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.

    Fulltekst (pdf)
    fulltext
  • 108.
    Wendin, Karin
    et al.
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Olsson, Viktoria
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Forsberg, Sarah
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap. Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Gerberich, Johanna
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap. Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Birch, Karina
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap. karina.birch@hkr.se .
    Berg, Johan
    RISE.
    Langton, Maud
    SLU.
    Davidsson, Fredrik
    Geoloc.
    Stuffe, Sofia
    Atria.
    Andersson, Peter
    Solina Group.
    Rask, Susanne
    Solina Group.
    Cedergardh, Fanny
    TetraPak.
    Jönsson, K. Ingemar
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Man & Biosphere Health (MABH). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för miljö- och biovetenskap.
    Insects as food: a pilot study for industrial production2019Inngår i: 13th Pangborn Sensory Science Symposium, 2019Konferansepaper (Fagfellevurdert)
    Abstract [en]

    Despite the many papers reporting on disgust factors of eating insects in Western cultures, the interest of insects as food is increasing, not least because they are nutritious, sustainable and tasty! The time has come to take the next step by making insects available not only as delicious restaurant food, but also for industrial production of foods and meals based on insects. The sensory attributes are of greatest importance to increase understanding of insects as a main ingredient in production and shelf life.

     

    By the use of factorial designs with mealworms as main ingredient, the aim was to evaluate the sensory impact of additions such as salt, oil/water and antioxidant agent. Also the impact of particle size of the mealworms was evaluated.

    Cooked fresh mealworms cut or ground into different particle sizes, oil, water, salt and rosemary were blended according to a factorial design. The resulting products were evaluated by descriptive sensory analysis in addition to instrumental measurements of viscosity and colour. Nutritional contents were calculated. 

    Results showed that particle size of the mealworms had a great impact, ie an increased particle size increased the yellowness and the perceived coarseness. Further, both viscosity and crispiness increased. An increased particle size also meant a decreased odour, probably due to decreased exposure of particle surface. Increased salt content did, as expected, increase saltiness. It also increased the nutty flavour, probably due to the polarity of Sodium Chloride. Different ratios of oil/water did not seem to impact the sensory properties. With reference to the anti-oxidative effects of carnosic acid and carnosol, addition of rosemary had a significant impact on shelf life in terms of decreased rancidity and colour changes. All samples were high in protein content.

     

    All factors, but especially particle size of the mealworm fraction, influenced the sensory attributes.

    Fulltekst (pdf)
    fulltext
  • 109.
    Wendin, Karin
    et al.
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Olsson, Viktoria
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Forsberg, Sarah
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap. Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Gerberich, Johanna
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap. Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Birch, Karina
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Berg, Johan
    RISE.
    Langton, Maud
    SLU.
    Davidsson, Fredrik
    Geoloc AB.
    Stuffe, Sofia
    Atria Skandinavia.
    Andersson, Peter
    Solina Group.
    Rask, Susanne
    Solina Group.
    Cedergårdh, Fanny
    TetraPak.
    Jönsson, K. Ingemar
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Man & Biosphere Health (MABH). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för miljö- och biovetenskap.
    Insects as food: a pilot study for industrial production2019Inngår i: Book of Abstracts of the EAAP 70th Annual  Meeting of the European Federation of Animal Science: Animal Farming for a Healthy World, Ghent, 2019, s. -161Konferansepaper (Fagfellevurdert)
    Abstract [en]

    Despite the many papers reporting on disgust factors of eating insects in Western cultures, the interest of insects as food is increasing, not least because they are nutritious, sustainable and tasty! The time has come to take the next step by making insects available not only as delicious restaurant food, but also for industrial production of foods and meals based on insects. The sensory attributes are of greatest importance to increase understanding of insects as a main ingredient in production and shelf life. 

    By the use of factorial designs with mealworms as main ingredient, the aim was to evaluate the sensory impact of additions such as salt, oil/water and antioxidant agent. Also the impact of particle size of the mealworms was evaluated.

    Cooked fresh mealworms cut or ground into different particle sizes, oil, water, salt and rosemary were blended according to a factorial design. The resulting products were evaluated by descriptive sensory analysis in addition to instrumental measurements of viscosity and colour. Nutritional contents were calculated. 

    Results showed that particle size of the mealworms had a great impact, ie an increased particle size increased the yellowness and the perceived coarseness. Further, both viscosity and crispiness increased. An increased particle size also meant a decreased odour, probably due to decreased exposure of particle surface. Increased salt content did, as expected, increase saltiness. It also increased the nutty flavour, probably due to the polarity of Sodium Chloride. Different ratios of oil/water did not seem to impact the sensory properties. With reference to the anti-oxidative effects of carnosic acid and carnosol, addition of rosemary had a significant impact on shelf life in terms of decreased rancidity and colour changes. All samples were high in protein content.

     

    All factors, but especially particle size of the mealworm fraction, influenced the sensory attributes.

    Fulltekst (pdf)
    fulltext
123 101 - 109 of 109
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