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  • 1.
    Fraser, Scott
    et al.
    DawnFresh Ltd..
    Lyon, Phil
    Umeå universitet, Samhällsvetenskapliga fakulteten, Institutionen för kostvetenskap.
    Chef perceptions of modernist equipment and techniques in the kitchen2018Inngår i: Journal of Culinary Science & Technology, ISSN 1542-8052, E-ISSN 1542-8044, Vol. 16, nr 1, s. 88-105Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Modernist techniques and equipment (MTE) have enabled chefs to create otherwise impossible dishes and achieve excellent levels of consistency and precision. This research aimed to map the diffusion of these techniques to the broader field of hospitality and the impact they had on the skills, identity, and creativity of chefs. An online survey of 87 Edinburgh (UK) chefs and interviews with 11 of these chefs informed the enquiry. It was found that MTE had been adopted by 64.4% of restaurant kitchens, not only in fine dining but also by casual restaurants and public houses. Chefs’ views of these techniques can be characterized as qualified acceptance and, in some cases, ambivalence. Some skills were thought to be lost, but it was felt that using these techniques reskilled rather than deskilled chefs. That said, there was some resistance to their introduction. However, they currently have a notable influence on Edinburgh chefs.

  • 2.
    Gojkovic, Zivan
    et al.
    Umeå universitet, Teknisk-naturvetenskapliga fakulteten, Kemiska institutionen.
    Shchukarev, Andrey
    Umeå universitet, Teknisk-naturvetenskapliga fakulteten, Kemiska institutionen.
    Ramstedt, Madeleine
    Umeå universitet, Teknisk-naturvetenskapliga fakulteten, Kemiska institutionen.
    Funk, Christiane
    Umeå universitet, Teknisk-naturvetenskapliga fakulteten, Kemiska institutionen.
    Cryogenic X-ray photoelectron spectroscopy determines surface composition of algal cells and gives insights into their spontaneous sedimentation2020Inngår i: Algal Research, ISSN 2211-9264, Vol. 47, artikkel-id 101836Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    The flotation properties of two green microalgal species isolated from Northern Sweden, Chlorella vulgaris 13-1 and Coelastrella sp. 3-4, were investigated. C. vulgaris 13-1 is a flotating alga that remains suspended in solution during culturing, while Coelastrella sp. 3-4 is readily sedimenting in the stationary growth phase. We were the first to use cryogenic X-ray photoelectron spectroscopy (Cryo-XPS) to gain information on the chemical composition of the algal cell surface and added to these data results obtained from diffuse reflectance - Fourier Transform infrared spectroscopy (DR-FTIR) and classical chemical extractions of carbohydrates, lipids and proteins. Based on the Cryo-XPS data the surface of the sedimenting Coelastrella sp. 3-4 strain is rich in proteins and lipids, while the cell surface of non-flocculating C. vulgaris 13-1 is predominated by carbohydrates, but is poor in lipids. The Zeta-potential of both strains was equally negative. Cell size and the amount of carbohydrates on the algal cell surface, but not the negative surface charge, therefore indicate colloidal stability of microalgae in solutions and can be applied to predict flotation properties of green microalgae.

  • 3.
    Ismail, Norafiqah
    et al.
    Umeå universitet, Teknisk-naturvetenskapliga fakulteten, Kemiska institutionen.
    Venault, Antoine
    Mikkola, Jyri-Pekka
    Umeå universitet, Teknisk-naturvetenskapliga fakulteten, Kemiska institutionen. Industrial Chemistry & Reaction Engineering, Johan Gadolin Process Chemistry Centre, Åbo Akademi University, Biskopsgatan 8, 20500, Åbo-Turku, Finland .
    Bouyer, Denis
    Drioli, Enrico
    Tavajohi Hassan Kiadeh, Naser
    Umeå universitet, Teknisk-naturvetenskapliga fakulteten, Kemiska institutionen.
    Investigating the potential of membranes formed by the vapor induced phase separation process2020Inngår i: Journal of Membrane Science, ISSN 0376-7388, E-ISSN 1873-3123, Vol. 597, artikkel-id 117601Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    About 100 years ago, Zsigmondy and Bachmann invented a new method to induce phase inversion, the so-called vapor induced phase separation (VIPS). Since then many researchers have demonstrated this method in membrane fabrication. Here we present a review on membrane fabrication via VIPS to provide insights into membrane formation parameters in order to achieve desired properties for different applications. The key factors upon membrane preparation including solution parameters (i.e. polymer type and concentration, type of solvent, and additives) as well as operating parameters (i.e. exposure time, relative humidity, dissolution temperature, and vapor temperature) are comprehensively discussed. Furthermore, the design of a fouling-resistance membrane by the VIPS process has recently gained attention and is elaborated in details. The applications of the produced membranes via VIPS in water and wastewater treatment, gas separations, electrochemical applications (i.e. secondary batteries and supercapacitors) as well as in medical and biological applications are summarized and an outlook for future investigation is presented.

  • 4. Kang, Jinho
    et al.
    Choi, Moon-Young
    Kang, Sunmi
    Kwon, Hyuk Nam
    Wen, He
    Lee, Chang Hoon
    Park, Minseok
    Wiklund, Susanne
    Umeå universitet, Teknisk-naturvetenskapliga fakulteten, Kemiska institutionen.
    Kim, Hyo Jin
    Kwon, Sung Won
    Park, Sunghyouk
    Application of a 1H nuclear magnetic resonance (NMR) metabolomics approach combined with orthogonal projections to latent structure-discriminant analysis as an efficient tool for discriminating between Korean and Chinese herbal medicines2008Inngår i: Journal of Agricultural and Food Chemistry, ISSN 0021-8561, E-ISSN 1520-5118, Vol. 56, nr 24, s. 11589-11595Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Correct identification of the origins of herbal medical products is becoming increasingly important in tandem with the growing interest in alternative medicine. However, visual inspection of raw material is still the most widely used method, and newer scientific approaches are needed. To develop a more objective and efficient tool for discriminating herbal origins, particularly Korean and Chinese, we employed a nuclear magnetic resonance (NMR)-based metabolomics approach combined with an orthogonal projections to latent structure-discriminant analysis (OPLS-DA) multivariate analysis. We first analyzed the constituent metabolites of Scutellaria baicalensis through NMR studies. Subsequent holistic data analysis with OPLS-DA yielded a statistical model that could cleanly discriminate between the sample groups even in the presence of large structured noise. An analysis of the statistical total correlation spectroscopy (STOCSY) spectrum identified citric acid and arginine as the key discriminating metabolites for Korean and Chinese samples. As a validation of the discrimination model, we performed blind prediction tests of sample origins using an external test set. Our model correctly predicted the origins of all of the 11 test samples, demonstrating its robustness. We tested the wider applicability of the developed method with three additional herbal medicines from Korea and China and obtained very high prediction accuracy. The solid discriminatory power and statistical validity of our method suggest its general applicability for determining the origins of herbal medicines.

  • 5.
    Wellton, Lotte
    et al.
    Örebro University.
    Jonsson, Inger M.
    School of Hospitality, Culinary Arts & Meal Science, Örebro University, Örebro, Sweden.
    Walter, Ute
    Umeå universitet, Samhällsvetenskapliga fakulteten, Enheten för restauranghögskolan.
    Making meals in small seasonal restaurants2018Inngår i: Journal of Culinary Science & Technology, ISSN 1542-8052, E-ISSN 1542-8044, Vol. 16, nr 1, s. 1-17Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Since restaurateurs can benefit by analyzing the production of meals, particularly with the dominant framework for meal experiences, the five aspects meal model (FAMM), this study examined FAMM’s relevance as an analytical tool for understanding meal production via field observations and interviews in eight small restaurants in a rural destination in Sweden. Results showed that FAMM’s aspect of the management control system and the factor of time are critical to the entire meal production process in restaurants. This article closes with a discussion of FAMM’s usefulness as a qualitative checklist for restaurateurs.

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