Dissertations / Theses: 'Plant-based foods'

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Fernandes, João António Correia Fragoso. "Iron speciation during the digestion of plant-based foods." Master's thesis, Universidade de Aveiro, 2013. http://hdl.handle.net/10773/11591.

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Mestrado em Química
Introdução: A Anemia de Deficiência de Ferro é um problema crítico à escala mundial. Apesar do ferro ser estudado extensivamente, muito ainda é desconhecido sobre a especiação do ferro não-heme durante a digestão e como isto afecta a sua biodisponibilidade. A ferritina é conhecida como uma proteína de armazenamento de ferro, mas como esta absorve o ferro ainda é um tópico controverso. A presença e a absorção de nanopartículas de ferro formadas naturalmente tem sido objecto recente de estudo. Objectivo: O objectivo deste projecto é o estudo da especiação do ferro durante a digestão de alimentos de origem vegetal, com particular interesse para a absorção de ferro no duodeno, uma vez que é aqui que o ferro é absorvido e onde a especiação do ferro vai determinar a sua biodisponibilidade. Métodos: Um sistema de digestão in vitro foi desenvolvido previamente no MRC-HNR, e neste projecto foi expandido e otimizado. Este sistema foi utilizado para a digestão de batatas e ervilhas. Para estudar a distribuição de fases do ferro foram utilizados diferentes filtros e centrifugações. Para a quantificação do ferro, as amostras foram digeridas em meio ácido com auxílio de microondas antes de análise por ICP-OES. Para uma caracterização mais aprofundada do conteúdo nanoparticulado, foram utilizadas as técnicas de SDS-PAGE e ICP-MS. Resultados e discussão: Foi identificado que no duodeno a maioria do conteúdo de ferro proveniente de batatas e ervilhas apresenta-se em forma nanoparticulada. Posterior caracterização indicou que uma grande parte destas nanopartículas tem entre 2 e 14 nm. O conteúdo de ferro proveninte de FeCl3 manifesta-se como precipitado ao nível do duodeno quando adicionado a batatas, e o conteúdo de ferro da ferritina manifesta-se como nanoparticulado. Conclusão: Um sistema de digestão in vitro foi adaptado e otimizado para o estudo de alimentos de origem vegetal. Os estudos feitos neste sistema indicam que as batatas e as ervilhas são uma boa fonte de ferro biodisponivel e podem ajudar na prevenção de deficiência de ferro.
Introduction: Iron Deficiency Anaemia is a critical problem in a worldwide scale. Even though iron has been extensively studied, not much is known of non-haem iron speciation during the digestion and how it affects bioavailability. Ferritin is known to be an iron storage protein, but the bioavailability of its iron content is still a controversial topic. The presence of naturally formed iron nanoparticles during digestion and how they might be absorbed has been hypothesized. Aim: The aim of this project is to study iron speciation of plant-based foods during digestion, with particular interest to the duodenum since it is there that iron is absorbed and the iron speciation at this level will determine its bioavailability. Methods: An in vitro digestion system has been previously developed at the MRC-HNR, and has been expanded and optimized for this project. Potato and peas have been digested. To study iron phases distribution, different filters and centrifugations were utilized on the digests. For the iron content quantification, the samples went through microwave-assisted acid digestion prior to ICP-OES analysis. To further characterise the nanoparticulated portions, SDS-PAGE and ICP-MS and were used. Results and discussion: It has been found that at the duodenal level a majority of the iron content from digested potatoes and peas is present as nanoparticles. Further characterization indicates that a large part of these particles are between the sizes of 2 and 14 nm. When spiked on potatoes, the ferric iron from FeCl3 precipitates, and the iron from ferritin becomes nanoparticulated. Conclusion: An in vitro digestion system was adapted and optimized for the study of plant-based foods. The studies made in this system indicate that both potatoes and peas are a good source of bioavailable iron and thus can help in the prevention of iron deficiency.

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Cesario, Karrie Marie. "Promotion of plant based foods to reduce risk of chronic disease /." For electronic version search Digital dissertations database. Restricted to UC campuses. Access is free to UC campus dissertations, 2004. http://uclibs.org/PID/11984.

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Grey, Charlotte Jane. "Ethnobiology, ethnic cuisines, and provision of health care among Ukrainian and Sikh migrants in Bradford, UK. A comparative study of plant-based food and drink used for maintaining health, tradition and cultural identity amongst Sikh and Ukrainian migrant communities in Bradford." Thesis, University of Bradford, 2007. http://hdl.handle.net/10454/5396.

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Using ethnobotanical, anthropological and social science theory and methods this work illustrates significance of studying traditional foods and their medicinal qualities for maintaining health. Set in the background of the communities¿ practises and rituals specific plant-based items, used by Sikh and Ukrainian migrant communities, are a central focus to understanding the significance of practises and related knowledge for maintaining health and the broader concept of ¿well-being¿. Literature review, participant observation and in-depth interviewing techniques were used to identify 126 species of plants mentioned. These illustrate what was a primarily female domain of knowledge now becoming superficial and spread over domains of both men and women. This study notes convenience in terms of time and transport, changes in markets in the UK, importation of goods and the use of machinery and techniques such as freezing, and intervention by healthcare professionals have all affected the way traditional foods and remedies are perceived and practised. There are key foods which will remain important for generations to come whilst the domains are changing. Specific community structures support maintenance of food practises, including langar within the Sikh community and the regular OAP Ukrainian lunchtime club and numerous food events where foods with particular religious and cultural significance are made by at least two generations. These events involve transmission of knowledge related to foods and their health qualities, including images of strength as a ¿people¿. By questioning the significance of emic perspectives healthcare professionals and policymakers could learn much from practises developed over centuries or millennia.

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Tjernlund, Anna. "Is the growing demand for plant-based food disrupting the food industry?" Thesis, KTH, Skolan för industriell teknik och management (ITM), 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-300166.

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Many industries are following a trajectory where today’s production and consumption patterns are putting unsustainable strain on the health of our planet. One industry with particularly large impact is the animal-based food industry. More and more people are becoming aware of the severity of the situation, along with realizations of unjust animal treatment in these industries and personal health concerns. Actors in the plant-based food industry have experienced a rise in popularity in recent years. This study set out to explore what drivers lead to positive external stakeholder attitudes and increased market demand for plant-based dairy alternatives, and how these drivers could affect traditional food incumbents to adhere to sustainable transformation of the food industry through a case study design. Analysis of the empirical material led to five main themes: Sustainability, Animal Welfare, Environment, Health and Product, each with a number of subcategories showing what stakeholders expressed motivated them to choose plant-based dairy alternatives. Here the opinions of stakeholders were divided into general or brand specific opinions. By separating these it could be seen that some external stakeholders have such strong values that they compare plant-based brands against each other and would rather boycott specific brands even if they like their products if they do not feel like the brand aligns with their values. One additional theme, “Industrial Transformation,” aimed at demonstrating how stakeholders perceive the current industrial dynamics of the food industry, which showed some tension between Oatly and particularly the dairy industry, suggesting Oatly’s rampage could be a force for sustainable transformation of the dairy industry.
Många industrier följer en bana där dagens produktions- och konsumtionsmönster sätter ohållbar belastning på vår planets hälsa. En industri med särskilt stor påverkan är den djurbaserade livsmedelsindustrin. Fler och fler människor blir medvetna om allvaret i situationen, tillsammans med insikter om orättvis djurbehandling i dessa industrier och personliga hälsoproblem. Aktörer inom den växtbaserade livsmedelsindustrin har upplevt en ökad popularitet de senaste åren. Denna studie syfte är att undersöka vilka drivkrafter som motiverar externa intressenter att bidra till tillväxten av den växtbaserade mjölkproduktsindustrin och hur dessa drivkrafter kan påverka traditionella livsmedelsleverantörer att följa en hållbar omställning av livsmedelsindustrin genom en fallstudie. Analys av det empiriska materialet ledde till fem huvudteman, Hållbarhet, Djurskydd, Miljö, Hälsa och Produkt, var och en med ett antal tillhörande underkategorier som visade vad intressenterna uttryckte motiverade dem att välja växtbaserade mjölkprodukter. Här delades intressenternas åsikter i allmänna eller varumärkesspecifika åsikter. Genom att separera dessa kunde man se att vissa externa intressenter har så starka värderingar att de jämför växtbaserade varumärken mot varandra och hellre bojkottar ett specifikt varumärke även om de gillar deras produkter om de inte känner att varumärket stämmer överens med deras egna värderingar. Ytterligare ett tema, "Industriell Transformation", syftade till att demonstrera hur intressenter uppfattar den nuvarande industriella dynamiken i livsmedelsindustrin, vilket visade en viss spänning mellan Oatly och specifikt mejeriindustrin, vilket tyder på att Oatlys framfart kan vara en kraft för hållbar transformation av mejeriindustrin.

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Siregar, Erna. "Assessing Plant-Based Food Lifestyle to Reduce Obesity Risk." ScholarWorks, 2017. https://scholarworks.waldenu.edu/dissertations/3413.

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Despite an increasing number of healthy lifestyles throughout the country, Americans, including Native Hawaiians, keep gaining weight. Unlike several American lifestyles that have resulted in weight gain within the American population, the vegetarian lifestyle is a scientifically proven method for decreasing body weight and maintaining the weight loss for more than 1 year. This study aimed to compare the lifestyle patterns of 4 vegetarian lifestyles and 1 nonvegetarian lifestyle among Native Hawaiians aged 21 and older using their body mass index (BMI). This quantitative study utilized a correlational design, which is particularly suitable for examining the relationship of BMI to eating lifestyle and such variables as physical activity. A survey with 18 questions was administered to participants (n = 300) who have chosen a specific lifestyle and have been following this lifestyle for 1 year or more. The main research question investigated the difference in the body weight of Native Hawaiians aged 21 and older who followed and maintained a vegan, lacto-ovo vegetarian, semivegetarian, or nonvegetarian diet. Participants' BMI was affected by the factors of age, self-efficacy, disease status (high blood pressure, no health risks), and eating habits (Vegetarian Lifestyle Scale). While the Vegetarian Lifestyle Scale was a significant predictor of BMI, there was no significant difference in the effect of the 2 lifestyle classifications of nonvegetarian and vegetarian on BMI, after controlling for other relevant factors. This study aimed to effect social change in the Native Hawaiian community by demonstrating the health benefits of a plant-based diet and better informing public health officials to guide their development of more effective nutrition and weight loss programs for Native Hawaiians.

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Cano, Cristiane Bonaldi. "Caracterização dos méis monoflorais de eucalipto e laranja do Estado de São Paulo pela análise polínica e físico-química." Universidade de São Paulo, 2002. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-18052015-120358/.

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A caracterização dos méis monoflorais tomou-se uma tendência mundial. Sendo assim, este trabalho apresenta o desenvolvimento e otimização de metodologias para as análises de carboidratos por Cromatografia Líquida de Alta Eficiência (CLAE), para o tipo de montagem da lâmina para a realização do espectro polínico e para a determinação do conteúdo de umidade, com o intuito de caracterizar as amostras de méis monoflorais de eucalipto e laranja de algumas regiões do Estado de São Paulo. Na análise polínica foi empregado o método modificado de Iwama e Melhem (1979) para limpeza dos grãos de pólen, e para a montagem da lâmina foi realizado um estudo de comparação entre o método de Iwama e Melhem (1979) e o método proposto (Louveaux modificado, 1978), através de um teste de duas proporções. No conteúdo de umidade foi realizada a comparação de dois métodos oficiais (AOAC e EHC) através de um planejamento fatorial e um estudo da variabilidade empregando-se um planejamento hierárquico. Para a análise do conteúdo de carboidratos realizou-se a otimização das condições de análise por CLAE, empregando-se um planejamento de misturas e uma análise de regressão linear para curvas de calibração, um teste-t para estudo da recuperação e uma análise de variância (ANOVA) para comparar os conteúdos de carboidratos das duas floradas. Na análise polínica pode se observar que o método proposto (Louveaux modificado) era o mais adequado visto que este apresentava uma maior distribuição das famílias de menor freqüência. Com os espectro polínicos (pólen dominante) das amostras de méis coletadas pode-se classificar os méis como monoflorais de eucalipto e laranja. Através da análise do espectro polínico completo pode-se observar que os méis monoflorais de laranja possuem uma diversificação maior de famílias em relação aos méis monoflorais de eucalipto, sugerindo que estes méis possuem uma maior variação de néctares e grãos de pólen na sua formação, sendo que este fato pode estar relacionado às regiões de cultivo. O planejamento fatorial 22 no conteúdo de umidade sugeriu que as amostras cristalizadas interferem na medida do índice de refração. O emprego do pré-tratamento da amostra (EHC) permitiu uma diminuição nos conteúdos de umidade das amostras cristalizadas. Quando este pré-tratamento foi usado para amostras líquidas não se observaram diferenças significativas no teor de umidade. Pode-se então sugerir que o método refratométrico da Comunidade Européia de Mel (EHC) seria os mais adequados para ser usada nas amostras líquidas e cristalizada. O estudo da variabilidade dos conteúdos de umidade realizado através de um planejamento hierárquico e análise de variância (ANOVA) indicaram que existem diferenças significativas entre as fontes florais e entre as amostras de méis. Foram escolhidas como melhores condições experimentais para a determinação dos carboidratos no mel por CLAE, o uso de coluna de aminopropil de tamanho menor (15,0cm x 4,5cm), e uma temperatura de 32°C na coluna e de 35,5°C para o detector de índice de refração e uma vazão de fluxo de 1,2 mL/min. Para a fase móvel o planejamento em misturas realizado, indicou como melhor fase móvel a mistura 50:10:40(acetonitrila; água; acetato de etila). Ao realizar as curvas de calibração dos carboidratos (glicose, frutose, sacarose, turanose e maltose) pode-se observar que estas eram lineares, com R2ajust altos e precisão aceitáveis para a quantificação dos carboidratos. Foi determinada a capacidade de detecção (0,2 - 0,4%) e capacidade de quantificação (0,7 - 1,3%) para a sacarose, turanose e maltose. O estudo de recuperação média dos carboidratos sugeriu que curvas de calibração poderiam ser utilizadas com confiança para determinar os conteúdos de carboidratos. A avaliação entre as concentrações médias dos carboidratos individuais pela ANOVA e pelo teste-t ao nível de 95% de confiança dos méis monoflorais de eucalipto e laranja, sugeriu que existem diferenças significativas nas concentrações de glicose, sacarose e turanose nas amostras de méis. Desta forma pode-se classificar os méis monoflorais de eucalipto e laranja através do espectro polínico. Conclui-se que as determinações do conteúdo de umidade e carboidratos (glicose, sacarose e turanose) podem se empregados para caracterizar a origem botânica dos méis monoflorais de eucalipto e laranja.
Considering the characterization of monofloral honeys as a worldwide tendency, this study presents the development and optimization of methodologies for carbohydrate analysis by HPLC, the kind of standardization for lamina preparations for pollen analysis and the determination of moisture content in order to characterize eucalyptus and orange monofloral honey samples from some regions in São Paulo State. The modified method of Iwama and Melhem (1979) was employed for pollen analysis pollen cleaning. For lamina preparation it a comparison study was made between the Iwana and Melhem (1979) method and the proposed method (Louveaux modified) through two proportion tests. A comparison for moisture content was made between two official methods (AOAC and EHC) through a factorial desing and a study of variability through hierarchical desings. For the carbohydrate content analysis an optimization of analysis conditions for HPLC was made using mixture desing and a linear regression analysis for calibration curves, a t-test for a recovery study and a variance analysis (ANOVA) to compare the carbohydrate contents of both floral origins. In pollen analysis one can observe that the proposed Louveaux modified method was the most adequate since it showed a bigger distribution of less frequently occcoring families. With the pollen spectrum (dominant pollen) from honey samples, the monoflorals of eucalyptus and orange, can be classified. And by complete pollen spectrum analysis one can observe that orange monofloral honeys contain more diversified families relative to eucalyptus monofloral honeys, suggesting these honeys have a bigger variation of nectars and pollen grains in their formation. This fact can be related to regions of plantation. The factorial desing 22 in moisture content suggests that the crystallized samples interfere in refractive index measurements. The (EHC) sample pre-treatment led to lower moisture contents of crystallized samples. When this pre-treatment was used for liquid samples no significant differences were observed concerning moisture content. Therefore it can be suggested that the EHC refractrometric method is more appropriate to use for liquid and crystallized samples. The study of moisture content variability through hierarchical desing and variance analysis indicates significant differences among floral sources and moisture content of honey samples. The use of a aminopropil column of smaller size (15,0 cm x 4,5 cm) and a temperature of 32 ° C in the column and 35,5 ° C for the refractive index detector and a flow rate of 1.2 ml/min were the best experimental conditions chosen to determine the carbohydrates in honey by HPLC. For the mobile phase the mixture desing indicated that the best combination was 50: 10: 40( acetonitrile, water, ethyl acetate). The calibration curves of the carbohydrates (glucose, fructose, sucrose, turanose, maltose) were linear, with high R2 and had acceptable accuracy for carbohydrate quantification. 80th the detection capacity and quantification capacities were determined the former being (0.2 - 0.4%) and the latter (0.7 - 1.3 %) for sucrose, turanose and maltose. The mean recovery study of carbohydrates suggested that the calibration curves are reliable to determine carbohydrate contents. The evaluation among the mean concentrations of individual carbohydrates by ANOVA and t-test at the 95% confidence level of eucalyptus and orange monofloral honeys suggested that there are significant differences in glucose, sucrose and turanose concentration in these honey samples. In this way eucalyptus and orange monofloral honeys can be classified by the pollen spectrum. Therefore, it was concluded that the eucalyptus and orange monofloral honeys can be classified by moisture content determination and/or carbohydrate (glucose, sucrose and turanose) determination.

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Welsh, Zachary G. "A multiscale approach to moisture diffusivity for drying plant-based food materials." Thesis, Queensland University of Technology, 2021. https://eprints.qut.edu.au/212196/1/Zachary_Welsh_Thesis.pdf.

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This thesis was an investigation into the multiscale nature of moisture movement within food material during drying. It examines the moisture composition within cells and pores and how it evolves with time to develop an accurate and generalised property approach for moisture diffusivity. In the future, the work will aid in the development of optimum drying systems with improved food quality.

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Mahiuddin, Md. "Mechanical characterizing and drying simulation of plant-based food materials: The fractional model approach." Thesis, Queensland University of Technology, 2020. https://eprints.qut.edu.au/204285/1/Md_Mahiuddin_Thesis.pdf.

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Food processing industry is one of the largest manufacturing sectors in Australia. Drying is one of the major processes in food industry that reduces food waste by increasing shelf-life. However, drying is highly energy-intensive lengthy process and results in significant quality deterioration. To retain the fresh like quality and reduce the energy consumption, a comprehensive understanding of transport process during drying is essential. To overcome the limitations of current mathematical models, this study introduced new fractional differential models for mechanical characterising and drying simulation of food materials. These models can be applied in many areas outside food drying.

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Khan, Md Imran Hossen. "Fundamental understanding of cellular water distribution and transport in plant-based food material during drying." Thesis, Queensland University of Technology, 2018. https://eprints.qut.edu.au/121217/1/Md%20Imran%20Hossen_Khan_Thesis.pdf.

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This study was conducted to uncover the spatial distribution of cellular water in plant-based food materials and its transport process during drying. A new experimental and analytical method was developed to investigate the cellular water distribution using NMR-T2 relaxometry and X-ray micro CT. It was revealed that at low temperatures cellular water migrates through diffusion whereas at higher temperature cell water mostly migrates through progressive rupturing of the cell walls. This thesis also investigated the impact of process parameters and characteristics of food material on cellular water distribution, transport and associated morphological changes during drying.

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Maheshwari, Neha. "Overview of plant-based natural antioxidants and effect of thermal decomposition." Kansas State University, 2015. http://hdl.handle.net/2097/20596.

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Master of Science
Food Science Institute - Animal Sciences and Industry
J. Scott Smith
The popularity of convenience foods and consumer awareness have indirectly increased the demand for novel and naturally occurring compounds that can delay oxidative deterioration and maintain nutritional quality of foods. Natural antioxidants from certain herbs and spices such as rosmarinic acid from rosemary, thymol from oregano, eugenol from clove, curcumin from turmeric are rich in polyphenolic compounds that provide long term oxidative stability as well as offer additional health benefits. High antioxidative capacity of herbs and spices phenolics could potentially substitute synthetic antioxidants such as butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), propyl gallate (PG), octyl gallate, and tert-butylated hydroquinone (TBHQ) in the food system. Synthetic antioxidants such as butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) are thermally unstable and decompose at higher temperatures. However, widely used cooking methods such as baking, frying, boiling, and roasting use high thermal temperature that can chemically degrade herbs and spices and diminish their antioxidative capacity, but they have been little studied. In this context, this review deals with the need of natural antioxidants, spices and herbs as natural antioxidants, their origin, chemical composition, pharmacological, and antioxidant properties. Moreover, the impact of temperature on total antioxidant capacity (TAC) of various herbs and spices such as cinnamon, clove, nutmeg, mace, oregano, rosemary, sage, and turmeric is highlighted. Different antioxidant assays are also studied and this approach revealed that there is a clear correlation between total phenolic content (TPC) and TAC of herbs and spices and specific phenolic compounds are responsible for the antioxidative capacity of particular herb and spice. These findings identified the optimum cooking temperature-time combination which results in the highest retention of antioxidative capacity and assures higher quality of food for the maintenance of human health.

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Røsand, Karoline, and Alice Moradian. "How do we make make Swedish consumers adhere to a plant-based diet? : An exploratory study on how companies in the food industry can influence flexitarians in the transition towards a plant-based diet." Thesis, Internationella Handelshögskolan, Högskolan i Jönköping, IHH, Företagsekonomi, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-43990.

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The purpose of this qualitative research paper was to explore how companies who offer plant-based meat and dairy substitutes in the Swedish market, can influence flexitarians towards a more plant-based diet. This was based on the conflict between the need to substitute animal products with more plant-based alternatives and the current resistance among consumers to change from traditional eating patterns. A qualitative research approach was adopted, where seven semi-structured interviews were conducted in the empirical data collection process. The sample included six leading brands in the Swedish market, namely Oatly, Oumph!, Sproud, Violife, Fry and ICA, and one industry expert named Mattias from Vegomagasinet. The research identified seven themes where two of them were most significant; the need to direct the communication to flexitarians and the importance of creating a taste and texture that is similar to meat and dairy. The five remaining influential factors concerned collaborations with stakeholders, challenging packaging design, transformative marketing, earned media and premium prices.

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Makwana, Sanjaysinh M. "STUDY OF ANTIBACTERIAL PROPERTY OF PLANT BASED PHENOLIC COMPOUNDS AND FOOD CONTACT MATERIALS COATED WITH FUNCTIONALIZED NANOPARTICLES." OpenSIUC, 2013. https://opensiuc.lib.siu.edu/theses/1128.

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Food products are susceptible to contamination by food spoilage and pathogenic bacteria during their production, processing, packaging, storage, transportation and distribution. Thus, to improve food quality and safety, various chemical, natural preservative and antimicrobial food coating / packaging are used. Because of health concerns there is increasing trend towards the use of natural antimicrobials such as plant extract and essential oils for preservation of food as well as for application into the antimicrobial food coating and packaging. Different techniques are being used to improve their antimicrobial activity. Encapsulation of antimicrobial into liposome is one of them. The main objective of this study was to evaluate the antimicrobial activity of selected plant based antimicrobial compounds before and after their encapsulation into the 10,12- Pentacosadiynoic Acid (PDA, commonly known as Polydiacetylene acid) lipsome and immobilization on common food contact surfaces (glass and poly lactic acid film). Antibacterial activities of Curcumin, Resveratrol, Cinnamaldehyde, p-Coumaric acid and Coniferyl alcohol were studied at four different concentration (60, 120, 180 and 240 μg/ml) against E. coli W1485 and vegetative cells of B. cereus by shake flask assay in phosphate buffer saline (PBS) at pH 7.0. Curcumin, Resveratrol, Cinnamaldehyde, p-Coumaric acid and Coniferyl alcohol reduced E. coli W1485 cells to 2.84, 5.95, 3.56, 2.04 and 3.06 log10 CFU/ml respectively within 48 h at 240 μg/ml. Curcumin, p-Coumaric acid and Coniferyl alcohol reduced B. cereus cells to 4.32, 1.95 and 2.8 log10 CFU/ml respectively within 48 h at 240 μg/ml. Resveratrol and Cinnamaldehyde reduced B. cereus cells to an undetectable level within 32 and 4 h respectively at 240 μg/ml. Liposomal encapsulated Curcumin and Cinnamaldehyde reduce E. coli W1485 and B. cereus cells to an undetectable level within 8 h of incubation at 560 and 864 ng/ml of concentration respectively. The results demonstrated that antimicrobial activity increased after encapsulation into the PDA liposome. Encapsulated Curcumin immobilized on glass slides showed 2.19 log10 CFU/ml reduction of E. coli W1485 and 0.76 log10 CFU/ml reduction of vegetative cells of B. cereus. Encapsulated Cinnamaldehyde immobilized on glass slide showed 2.56 log10 CFU/ml reduction of E. coli W1485 and 1.59 log10sub CFU/ml reduction of vegetative cells of B. cereus. PLA film containing Cinnamaldehyde showed 50% inhibition of E. coli W1485 and B. cereus in milk within 48 h of incubation, but after that it did not show any antibacterial activity. Plant based natural antimicrobials have potential application in food safety and their antibacterial activity can be further improved by liposomal encapsulation.

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Mudiyanselage, Charith Malinga Rathnayaka. "Meshfree-based numerical modelling of three-dimensional (3-D) microscale deformations of plant food cells during drying." Thesis, Queensland University of Technology, 2017. https://eprints.qut.edu.au/118069/1/Charith_Malinga_Rathnayaka_Mudiyanselage_Thesis.pdf.

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Numerical modelling has been a helpful tool for analysing plant cellular structure and associated dynamics. It generally consumes less time, money and other resources compared to experimenting with real plant structures. In this context, investigating the morphological changes that take place in the plant cellular structure under different circumstances has recently been an important application. Drying is one of the most common and cost effective techniques for extending the shelf life of food-plant materials (for instance, fruits and vegetables). During the drying process, food-plant cellular structure undergoes structural deformations that influence drying operations in terms of performance as well as food quality. To engineer effective and efficient food drying processes, it is important to establish a good understanding of cell morphological changes and underlying mechanisms. Grid-based approaches and meshfree methods are the two main categories of numerical modelling techniques used to analyse food-plant drying phenomena. Grid-based methods encounter drawbacks in some applications due to the inherent 'grid' behaviour and subsequent inability to successfully model problems with large deformations and multiphase phenomena. To overcome these drawbacks, meshfree (or meshless) based numerical modelling and simulation methods have been developed. There are recently reported efforts to numerically model the micro mechanics of food-plant matter using coupled Smoothed Particle Hydrodynamics (SPH) and Discrete Element Method (DEM)-based approaches. Some of these studies focus only on fresh plant cellular structures and their behaviour under external mechanical loading. There are other studies considering both fresh and dried plant cellular structures in two dimensions (2-D) along with their morphological characteristics. The overall computational approach in those investigations show a promising capacity to be further extended towards more realistic scales. However, it is difficult to describe a truly 3-D phenomenon like cellular scale drying phenomena by means of a 2-D approach. Thus, in order to approximate the morphological changes of cellular scale food-plant drying phenomena in a more detailed manner, there is a requirement to extend that approach into the 3-D level. In addition, there are conceptual constraints in using the Discrete Element Method (DEM) to represent the cell wall membrane in a completely meshfree numerical model. The literature suggests that conceptually, a Coarse-Grained (CG) approach could be more suited for this application, as there is a stronger conceptual and fundamental matching in an SPH-CG coupling than in an SPH-DEM coupling. Within this background, this investigation aimed to develop a 3-D Smoothed Particle Hydrodynamics (SPH) and Coarse Grained method (CG) coupled numerical model, which could successfully approximate the morphological behaviour of foodplant cells during drying. Initially, the fundamentals of microscale plant cellular drying phenomena were studied. The applicability of a coupled SPH-CG 3-D approach was evaluated through a basic 3-D plant cell drying model. Next, an experimental investigation was carried out to observe the real morphological changes taking place in plant cellular structure during drying. Through the learning gleaned from both the basic numerical and experimental studies, an improved 3-D SPH-CG cell drying model was developed. The 3-D nature of this model allows it to predict the morphological changes on a more realistic scale compared to the previous 2-D models developed using a SPH-DEM coupling. The numerical results are found to be well comparable, both qualitatively and quantitatively, with the experimental findings. As the next step, the developed 3-D numerical approach was successfully applied to model different types of food-plant cells (e.g. apple, potato, grape and carrot). The agreement between the model predictions and the experimental findings was found to be favourable for all four food-plant categories selected. The 3-D SPH-CG numerical model investigated in this study can successfully model dryness states of food-plant cells in a larger moisture content range with stable results compared to the recently reported Finite Element Modelling (FEM)-based and meshfree-based plant cell drying models. The computational accuracy of the numerical modelling scheme has been maintained at a high value through limiting the percentage model consistency error to less than 1%. This developed 3-D model will provide a source of guidance for industrial practitioners to optimise food drying operations in terms of final product quality, nutritious value and overall process performance. In addition, the developed computational framework has potential future applications in modelling a wide range of plant cells and animal cells.

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Waller, Natalie. "Bloom : Thoughts for food— re-thinking the norms of (toxic) consumption and masculinity." Thesis, Linnéuniversitetet, Institutionen för design (DE), 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-104112.

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An exploration of the idea that tangible change could be made in the world when norms are unsettled rather than reinforced or left untouched. Bloom focuses on creating a space for the individual to re-define the outdated, toxic norms surrounding masculinity to explore ‘what men can be’. This is tied into questioning ‘what food can be’ — now and in the future — in relation to the norm of consuming animal food products in western societies. In collaboration with people who have actively reduced their meat consumption or identify as plant based or vegan, I have aspired to use my practice as a visual communicator to illustrate connections and reveal hidden narratives of these individuals who are already challenging these norms as change agents within society. The outcome is the Bloom Box — an interactive box containing their stories visualised with ‘out of the norm’ plant foods.

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Hellberg, Lou. "Communicating Sustainable Consumption?: How the Environmental Impact of Animal-Based Food Consumption is Expressed by Swedish Environmental Non-Governmental Organizations." Thesis, Malmö universitet, Fakulteten för kultur och samhälle (KS), 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-21923.

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The demand and consumption of food products created by the livestock- and fishing industries, have a major environmental impact, affecting climate change, biodiversity, and ecosystems. Yet, there seems to be a lack of public awareness of the direct impact one’s choice of food has on the environment, which suggests that more effective efforts are needed in order to introduce the concept to consumers. By the influence of a post-humanist perspective, this thesis investigates how the environmental impact of consuming animal-based food is communicated by Swedish environmental non-governmental organizations, and how the organizations are actively working to change consumers’ dietary habits by selecting more sustainable options. The research has focused on the external communication channels of the organizations, where verbiage and imagery have been analyzed in context, by using an analytical perspective of a constructionist view of communication, of where I acknowledge that communication has changed in our digital society. The findings indicated that the organizations are showing clear efforts and willingness of communicating the environmental impact of consuming animal-based food, although these efforts remain quite limited. The promotion of a plant-based diet as a way to help mitigate climate change was also communicated to a fair extent, but the organizations seemed to be privileging the preferences of consumers for animal-based food products over the actual need for them. Given that scientific evidence has shown that human consumption of animal-based food products has a major environmental impact, the overall produced knowledge by the organizations’ communication of consuming such products is still lacking. This suggests that more effective communication efforts are still needed, given the severity of the issue, which requires a drastic social change in eating habits as currently practiced in developed nations, in order to effectively mitigate climate change.

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Culley, Amanda A. "Knowledge and Perceptions of a Plant-Based Diet Among Individuals with Type 2 Diabetes and High Food Security Living in Rural Appalachian Ohio." Ohio University / OhioLINK, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1447871209.

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Gustafsson, Moa. "Vegetarisk mat och shopping i praktiken : En kvalitativ studie om hur unga vuxna hanterar vegetarisk shopping." Thesis, Högskolan i Borås, Akademin för textil, teknik och ekonomi, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:hb:diva-26552.

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Syftet med denna studie är att studera och analysera hur konsumenter hanterar shopping av vegetariska livsmedel i praktiken. För att svara på detta används en kvalitativ metod i form av12 individuella intervjuer. Studien har använt sig av ett urval på nio kvinnor och tre män i åldrarna 19-25, alla konsumenter av vegetariska livsmedel. Resultatet visar på att konsumentens kompetens, motivation och material påverkar och styr hur aktiviteten utförs. Vilken kompetens en person besitter påverkar attityden mot vegetariska substitut vilket i sin tur påverkar val av produkter. Det materiella landskapet spelar också en viktig roll när det kommer till vilka möjligheter en konsument har. Utbudet ökar ständigt vilket bidrar tillmöjlighet av flexiblare matmetoder samtidigt som samhället öppnas upp för en merväxtbaserad kost. Sociala medier har även kommit att bli ett viktigt hjälpmedel i det vegetariska samhället och bidrar med både information av produkter, recept men även kunskap om hur maten ska tillagas på rätt sätt. Avslutningsvis visar studien på att motiv spelaren allt större roll vid shopping än vad man tidigare pratat om.
The aim of this study is to study and analyze how consumers handle vegetarian shopping in practice. To answer this, a qualitative method in the form of 12 individual interviews is used. The study used a sample of nine women and three men age 19-25, all consumers of vegetarian foods. The results show that the consumer's competence, motivation and materials affect and control how the activity is carried out. What competence a person has affects the attitude towards vegetarian foods, which in turn affects the choice of products. The material landscape also plays an important role when it comes to what opportunities a consumer has. The growing range of plant-based food products contributes to the possibility of more flexible food methods, while society opens up for a more plant-based diet. Social media has also become an important tool in the vegetarian society and contributes with both information of products, recipes but also knowledge of how food should be prepared in the right way. The study also shows that motivation plays an increasingly important role in shopping than previously discussed.

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Bysell, Lisa. "Vegetariska alternativ till kött i svenska livsmedelsbutiker : En fallstudie om utbud, hinder och drivkrafter." Thesis, KTH, Industriell ekologi, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-196683.

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A study of European households found that Food and drink causes a fourth of the total various environmental impacts. Globally does the food sector account for 22 % of all the greenhouse gas emissions. The climate impact from different foods do however vary significantly, and meat products does generally cause higher greenhouse gas emissions than plant-based foods. A reduction of the meat consumption is suggested by many researchers as one of the most important measures in order to move towards a more sustainable food consumption and production. The grocery retailers have an important role as gatekeepers between the consumer and the products, and the aim of this thesis is to study a transition towards a larger range and increased sales of plant-based protein alternatives to meat from the retailers’ perspective. It does so by attempting to identify drivers and barriers from their point of view. Data was collected through interviews with representatives for the largest retailer groups (n=3) and interviews with store managers (n=8) as well as by examining the product range in the stores (n=10). Grocery stores were located in two different cities; the district Södermalm in central Stockholm and Östersund, a mid-sized town in the Northern parts of Sweden. The results from the interviews showed an increase in the range as well as the sales of vegetarian products at all the participating retailers and stores, and all the interviewees believed that this will continue to increase even further in the future. Flexitarians and young people stands out as the main groups of consumers who buy these products and thus lies behind this increase. What drives the consumers has been identified as an increased awareness, an improved product range and media attention. From the retailers’ perspective it is also now considered a competitive advantage to offer an attractive range of these products. Price has been identified as one of the main barriers for a future expansion of the sales these vegetarian alternatives, but several of the participants also believed that a lot of people are not at all interested in lowering their meat consumption which would be a central obstacle to overcome to get a wide spread in society as a whole. Even if the products have improved recently they may still not be attractive enough to be considered as an alternative for all consumers. The findings also indicate that there is a relatively small difference between the two participating cities, with the main exception that the stores at Södermalm in general offers more perishable vegetarian alternatives than the stores in Östersund does. The most significant differences, regarding product range, was found within ICA (Sweden’s largest food retailer) where the stores are privately owned and the store managers can choose assortment which differs from the other two large retailers Axfood and Coop where it is centrally controlled. The representatives from the retailer groups had rather different views on their ownrole in the development of the vegetarian alternatives but also on what future measures they believed are needed for a future development and impact. This has consequences for the consumers as the range differs to a large degree, to some extent between the different retailer groups, but mainly within the largest one (ICA). The results from this study cannot be generalised, but may provide new insights to a perspective that seems to not have been studied before and might constitute a point of departure for future research.
Mat och dryck står för ungefär en fjärdedel av vår miljö- och klimatpåverkan och globalt står livsmedelssektorn för 22 % av alla växthusgasutsläpp. Klimatpåverkan varierar dock kraftigt mellan olika typer av livsmedel och generellt sett är utsläppen från kött flera gånger större än för vegetabiliska livsmedel. Att minska köttkonsumtionen och övergå till mer vegetabiliska proteiner anses vara en av de viktigaste åtgärderna för att nå en mer hållbar matkonsumtion. Som länken mellan varan och konsumenten har dagligvaruhandeln en viktig roll för att förutsättningarna ska finnas på plats. Den här studien syftar till att undersöka handelns syn på utvecklingen av en ökad´andel vegetariska alternativ till kött, genom att belysa drivkrafter, hinder samt hur utbudet ser ut. Data samlades in genom intervjuer med centrala representanter för ICA, Coop och Axfood (n=3) samt genom intervjuer med butikschefer (n=8) och sortimentsundersökningar i butik (n=10) i en stor respektive mellanstor svensk stad (på Södermalm i Stockholm samt i Östersund). Resultaten visar att försäljningen och utbudet av vegetariska produkter har de senaste åren ökat kraftigt hos alla medverkande butiker och bolag, och utvecklingen tros även fortsätta i framtiden. Det är främst flexitarianer och unga som är drivande för utvecklingen, och en ökad medvetenhet (miljö, hälsa och djurvälfärd) samt att utbudet blivit bättre pekas ut som bidragande orsaker. För butikerna och bolagen själva är det även en konkurrensfördel att ha ett bra vegetariskt utbud. Ett av de främsta hindren som kommit fram för den fortsatta utvecklingen är att det är många som inte är intresserade av att minska sin köttkonsumtion, att produkterna inte är tillräckligt attraktiva och att de kan vara dyra. Resultaten visar också att skillnaden i utbud mellan städerna är relativt liten, med undantaget att det är en mindre andel färska alternativ i Östersund än på Södermalm. De största skillnaderna i hur många vegetariska alternativ som kunden har att välja på (oberoende av stad) finns inom ICA som drivs av privata handlare och där butikerna i större grad kan påverka sitt sortiment, tillskillnad från Axfood och Coop där sortimenten centralstyrs. De centrala representanter som medverkat har olika syn på sin egen roll i utvecklingen samt vilka åtgärder som behövs för en fortsatt utveckling. För konsumenten finns det en relativt stor skillnad i bredden på det vegetariska utbudet beroende på vilken butik de väljer att gå till, vilket verkar vara en konsekvens av vilken nivå sortimentet bestäms på. Resultaten från studien går inte attgeneraliseras, men de kan ge nya insikter i ett perspektiv som inte verkar studerats tidigare och vara en utgångspunkt för framtida studier.

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Källgarn, Olov, and Björn Jensen. "Klimatsmart mat i Malmö." Thesis, Malmö universitet, Fakulteten för kultur och samhälle (KS), 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-23468.

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Malmö vill enligt sitt eget miljöprogram vara “Sveriges klimatsmartaste stad”. Alla livsmedel som köps in av kommunen ska vara ekologiska, och klimatgasutsläppen från maten ha minskat med 40% före utgången av 2020. Det ekologiska målet ser ut att kunna nås, men klimatgasutsläppen har endast gått ner med 15% i skrivande stund. Staden driver nu en ny satsning för att klara målsättningen. Denna undersökning granskar det förfarande som Malmö stads miljöförvaltning tagit fram och sätter det i relation till forskning om klimatkommunikation och beteendeförändring. Det är vanligt att utvärderingar av utbildningar fokuserar på deltagarnas attityd till utbildningen, istället för de beteendeförändringar som utbildningen uppmanar till. Genom gruppintervjuer med utbildare och projektdeltagare, samt innehållsanalys av utbildningsmaterialet söker undersökningen svar på frågan: leder miljöförvaltningens utbildning till ett förändrat beteende hos utbildningens målgrupp? Även om vi utifrån respondenterna kan konstatera att få konkreta förändringar hittills har skett i verksamheterna, har vi kunnat identifiera hinder, förbättringsåtgärder och kartlägga hur deltagarna på olika sätt förhåller sig till utbildningarna och till målet. Vi konstaterar att metoden för hur satsningen ska bedrivas inte använder sig av ett teoretiskt ramverk eller är konsekvent förankrad i vetenskap. Vi konstaterar att kommunen har en stark position för att verkliggöra miljövänligt beteende hos sina anställda, men att kommunen underutnyttjar potentialen. Konsekvenser och möjligheter diskuteras.
Malmö, according to its own environmental program, wants to be "Sweden's most climate friendly city". All food purchased from the municipality should be organic and the greenhouse gas emissions should decreased by 40% by the end of 2020. The ecological target seems to be achievable, but climate emissions have only fallen by 15% at the time of writing. The city is now running a new venture to meet the goals. This study examines the procedure developed by Malmö City Environmental Management in relation to research on climate communication and behavioral change.It is common for evaluations of education to focus on the attitudes of the participants, rather than the behavioral changes that the education encourages. Through group interviews with educators and project participants, as well as content analysis of the educational material, the survey seeks to answer the question: Does the management of the environmental administration lead to a change in behavior in the education target group?Even though, according to the respondents, few changes have taken place so far, we have been able to identify obstacles, improvement measures and map how the participants relate to the education and the goal in different ways. We note thatthe method of conducting the venture does not use a theoretical framework or is consistently rooted in science. We note that the municipality has a strong position to realize environmentally friendly behavior among its employees, but that the municipality underuses the potential. Consequences and opportunities is discussed.

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Verbowski, Vashti Carmell. "The effect of plant-based homestead food production with and without small-scale aquaculture on dietary intake of women farmers and their children in Prey Veng, Cambodia." Thesis, University of British Columbia, 2015. http://hdl.handle.net/2429/55088.

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In 2011-2013, 15.4% of the Cambodian population was undernourished, compared to <5% in Canada. The Cambodian diet is rice-based and low in nutrient-dense animal-source foods. Homestead food production (HFP) and aquaculture are potential interventions to improve dietary intake. However, we lack comprehensive evidence that these interventions improve intake. Using a cluster randomized control trial, I aimed to determine whether women and children receiving HFP with or without aquaculture have higher intakes or lower prevalence of inadequate intakes of select nutrients, compared to controls in Prey Veng, Cambodia. Ninety villages of ten households each (n=900) were randomized to: HFP, HFP plus aquaculture, or control. After 22-months of intervention, interviewers collected 24-hour dietary recalls (24HRs) from women 18-50 y (n=429) and children 6 m-7 y (n=421). Repeat 24HRs were collected (n=139) to allow for adjustment of within-person variation in intake (using PC-SIDE software). Mean nutrient intakes were compared using generalized estimating equations (GEE) models. Prevalence of nutrient inadequacy was compared by applying the Estimated Average Requirement cut-point method or probability approach and using GEE models. After intervention, women in the HFP group had higher mean intakes of zinc (+1.0 mg) and vitamin A (+139 Retinol Activity Equivalent (RAE)), compared to controls (p<0.05). Women in the HFP plus aquaculture group had higher mean intakes of vitamin A (+191 RAE) and iron (+2.7 mg), and lower prevalence of inadequate vitamin A intake (-19%) and iron intake at 10% bioavailability (-7%) and 5% bioavailability (-2%) levels, compared to controls (p<0.05). Among groups of children and between the HFP and HFP plus aquaculture groups for both women and children, there were no significant differences in nutrient intakes or prevalence of nutrient inadequacy. This research provides evidence that intervention with HFP in Cambodia results in higher zinc and vitamin A intakes, and intervention with HFP plus aquaculture results in higher vitamin A and iron intakes and reduced prevalence of inadequate vitamin A and iron intakes among women, compared to controls. Future research should assess the impact of these changes on clinical outcomes, the effect of seasonal changes on intake, and the feeding relationship between women and children.
Land and Food Systems, Faculty of
Graduate

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Schmid, Jonas [Verfasser], Rudi F. [Akademischer Betreuer] Vogel, Peter [Gutachter] Eisner, and Rudi F. [Gutachter] Vogel. "Characterization and exploitation of glucan production of lactic acid bacteria in plant-based food fermentations / Jonas Schmid ; Gutachter: Peter Eisner, Rudi F. Vogel ; Betreuer: Rudi F. Vogel." München : Universitätsbibliothek der TU München, 2021. http://d-nb.info/123513962X/34.

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Lazarin, Lucas Roecker. "Um estudo sobre percepções e práticas narradas por consumidores em relação a dietas baseadas em plantas, como subsídio para soluções climáticas e transformações sociais." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2017. http://hdl.handle.net/10183/179279.

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Esta dissertação se compõe, primeiro, de uma análise interdisciplinar e de macromarketing sobre o mercado alimentar com enfoque nos problemas da atual configuração centrada em carnes e lácteos. Levantando diversos estudos recentes e relatórios de áreas climática, ambiental, econômica, da saúde, da nutrição, da antropologia e da ética, apresenta-se vantagens de uma reconfiguração na ordem do mercado alimentar devido ao protagonismo dos produtos de origem animal na emissão de gases de efeito estufa, mudança no uso da terra, pressão pelo desmatamento, uso e poluição da água, perda da biodiversidade, ameaça à segurança alimentar global, inerente ineficiência econômica, reforço às desigualdades socioeconômicas, proliferação de novas doenças transmissíveis, impactos à saúde do consumidor, sustentação de altos índices de mortalidade humana e violação dos direitos dos animais. A partir dessa análise de macromarketing, se propõe uma reconfiguração vegana do mercado alimentar como importante alternativa para aliviar, de modo integrado, esse conjunto de problemas enfretandos pela sociedade contemporânea. Nesse sentido, uma reconfiguração sociotécnica para favorecer padrões alimentares veganos mostra-se como alternativa à sustentabilidade, especialmente em relação às mudanças climáticas, dado que essa transformação é indicada como relevante estratégia de mitigação e de adaptação, concomitantemente Diversas dificuldades para tal reconfiguração estão alinhadas à constante reiteração das práticas sociais através do habitus e outros dispositivos para a manutenção da atual estrutura e ordem socioecônomica. Por isso, transformações no mercado alimentar são complexas, dadas as relações de poder, relativas aos interesses dos diversos atores direta e indiretamente beneficiados economicamente, e das bases culturais e históricas que sustentam práticas envolvidas nesse consumo. Assim, compreender as influências sobre o comportamento do consumidor, entendendo-o como um agente inserido em estruturas e dinâmicas sociais, é essencial — embora não suficiente — para estudar a transformação de um mercado. Por isso, propõe-se um estudo, de certa forma amplo, com consumidores para compreender elementos que operam dificultando, e eventualmente facilitando, a transformação vegana de suas práticas de consumo alimentar. Através de uma coleta empírita, exploratória e de multimétodo, com ativa participação de 54 consumidores que mantêm diferentes padrões de consumo alimentar em relação à ingestão de produtos de origem animal, foi possível identificar e compreender elementos que operam como barreiras e como facilitadores à ruptura de hábitos alimentares baseados em carnes e derivados de animais e à manutenção de novos hábitos alimentares à base de plantas Para tanto, utilizou-se entrevistas em profundidade e questionários abertos aplicados online; estratégias de coleta essas em que se pôde obter reconstruções narrativas de memórias, experiências cotidianas e crenças com a participação de consumidores categorizados como reducetarianos, vegetarianos e veganos; e também se obteve percepções, projeções e algumas experiências de consumidores que mantêm suas práticas alimentares conforme o padrão centrado em carnes. Em análises integradas desses diversos dados qualitativos, incluindo também, para ilustração, evidências midiáticas e dados de coleta de campo do contexto em estudo, pôde-se compreender como operam enquanto barreiras e facilitadores alguns elementos. Nessas análises, os comportamentos de consumo alimentar puderam ser compreendidos como práticas sociais inseridas em dinâmicas complexas, envolvendo não apenas aspectos individuais de nível cognitivo e biofísico, mas aspectos materiais e aspectos de ordem sociocultural — sobretudo da ordem de mercado. Intenciona-se contribuir teórica e metodológicamente para estudos sobre transformações nos padrões de consumo em favor de lógicas mais sustentáveis e gerar subsídios a organizações alinhadas a transformações veganas no mercado alimentar.
This master's thesis is composed, firstly, by an interdisciplinary and macromarketing analysis of the food market, focusing on the problems of the current configuration centered on meats and dairy products. Collecting several recent studies and reports of climate, environmental, economic, health, nutrition, anthropology and ethics areas, is presented problems due to the leading role of animal products in the greenhouse gas emissions, land use change, deforestation pressure, water use and pollution, biodiversity loss, threats to global food security, its inherent economic inefficiency, socio-economic inequalities, new communicable diseases, impacts on consumer health, high levels of human mortality and animal rights violations. From this macromarketing analysis, a vegan reconfiguration of the food market is proposed as an important alternative to alleviate, in an integrated way, this set of problems faced by contemporary society. In this sense, a socio-technical reconfiguration, to vegan food standards, is proposed as an alternative to sustainability, especially in relation to climate change, since this transformation is indicated as a relevant mitigation and adaptation strategy, concomitantly Several difficulties for such reconfiguration are supposed considering the constant reiteration of social practices through the habitus and other social and material devices operating for the maintenance of the current socioeconomic structure and order. Therefore, transformations in the food market are complex, given the power relations relative to the interests of the various actors directly and indirectly benefited economically, and the cultural and historical bases that sustain practices involved in food consumption. Thus, understanding the influences on consumer behavior, considering consumers as an agents embedded in social structures and dynamics, is essential — though not sufficient — to study a market transformation. Therefore, it is proposed a, somewhat broad, study with consumers to understand elements that operate by making difficult, and eventually facilitating, a vegan transformation of their food consumption practices. Through an empirical, exploratory and multi-method data collection, with active participation of 54 consumers that maintain different food consumption patterns in relation to the intake of products of animal origin, it was possible to identify and understand elements that act as barriers and as facilitators to the rupture of daily eating practices centered in animal products and the maintenance of new plant-based dietary consumption For that, long interviews and open questionnaires were applied online. These collection strategies allowed to obtain narrated reconstructions of memories, daily experiences and beliefs with the participation of consumers categorized as reducetarians, vegetarians and vegans; these strategies also allowed to obtain narrated perceptions, projections and some experiences related to plant-based food of consumers that maintain their food practices according to the meat-centered standard. In integrated analyzes of these various qualitative data, including media evidences and field collection data of the context under study, used for illustration, it was possible to understand how some elements operate as barriers and facilitators. In these analyzes, food consumption behavior could be understood as social practices inserted in complex dynamics, involving not only individual aspects of cognitive and biophysical level, but also socio-cultural and material aspects — especially related to the market. It is intended to contribute theoretically and methodologically to studies on changes in consumption patterns in favor of more sustainable logics and to generate subsidies to organizations aligned to vegan transformations in the food market.

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Chowpradith, Nishapa, and Kevin Kullgren. "Transition towards plant-based dairy substitutes : An exploratory study on the driving forces and the windows of opportunity for startups." Thesis, KTH, Industriell ekonomi och organisation (Inst.), 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-296534.

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A radical shift in consumption and production of food is necessary to combat climate change. This has sparked interest in diets and their implications on the environment, both among researchers and among consumers. Plant-based dairy substitutes is one field of products that is experiencing significant growth. The dynamics in the market have created many opportunities for startups to enter the market with new products. However, because of the novelty of the topic, business models for sustainable food startups is a lacking area of research. Further, in order to successfully enter the market, it is essential for startups to fully understand the market dynamics from a holistic perspective. To investigate the mechanisms driving the transformation, as well as the potential windows of opportunity for startups, a survey and interviews were conducted. The survey had the aim of understanding the drivers of change among the consumers. The interviews were conducted with multiple startups and related organizations, which aimed to discuss the survey results while looking at the supply side of the market. The survey results presented interesting insights such as potential target consumers, consumer preferences in the plant-based dairy space, and potential gaps in the market. This was followed by the interviews where the business models, industrial dynamics and challenges were explored. The results were analyzed by theoretical frameworks such as the multi-level perspective. This study concluded that a transition towards plant-based dairy substitutes is occurring and is mainly driven by concern for veganism/animal welfare and climate change in combination with R&D efforts which are rapidly improving the products’ taste, price and convenience. This transition has raised new windows of opportunity for startups to capture the market share with viable business model innovation. However, changing diets takes a large amount of time and many political institutions work to protect the dairy industry.
Radikala förändringar i hur mat/dryck konsumeras och produceras är nödvändigt för att motverka klimatförändringar. Det här har lett till ett ökat intresse för olika dieters påverkan påmiljön. Det ökade intresset syns både inom forskning och bland konsumenter. Växtbaserade mejeri-substitut är ett sortiment av produkter som just nu växer kraftigt. Intresset på marknadenhar skapat många möjligheter för startups att etablera nya produkter. Eftersom det här är en ny och växande marknad så är forskningen kring hållbara mat/dryck-startups mycket begränsad. Vidare så måste startups förstå marknaden ur ett helhetsperspektiv för att framgångsrikt kunna etablera sig med nya produkter. För att undersöka vilka mekanismer som driver transformationen mot växtbaserademejeri-substitut, och vilka möjligheter som finns för startup, så har en enkätundersökning och intervjuer utförts. Enkäten syftade till att förstå vilka faktorer hos konsumenter som driver den här förändringen. Intervjuerna utfördes med olika startups och andra relevanta organisationer och syftade till att diskutera enkätresultaten samt att förstå marknaden ur producenternas perspektiv. Enkätresultaten innehöll intressanta insikter, såsom potentiella målkunder, kundpreferenser inom växtbaserade mejeriprodukter samt potentiella möjligheter på marknaden. Intervjuerna diskuterade startups affärsmodeller, dynamiken på marknaden och de största utmaningarna. Resultatet analyserades med hjälp av ett teoretiskt ramverk bestående av bland annat multi-level perspective. Slutsatsen i studien var att det just nu sker en övergång till växtbaserade mejeri-substitut och att detta främst är drivet av ökad hänsyn för veganism/djurskydd samt klimatförändringar i kombination med R&D-utveckling som snabbt förbättrat produkternas smak, pris och bekvämlighet. Den här övergången har skapat nya möjligheter för startups att ge sig in på marknaden genom nya innovativa affärsmodeller. Men det tar lång tid för ett samhälle att ändra sina kostvanor, och många politiska institutioner arbetar aktivt för att skydda mejeriindustrin.

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24

Teodorescu, Geanina. "Kan en lågfetthaltig växtbaserad diet få kranskärlsjukdomar att stagnera eller reversera?" Thesis, Malmö universitet, Institutionen för biomedicinsk vetenskap (BMV), 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-44689.

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Enligt Socialstyrelsen år 2019 var hjärt-och kärlsjukdomar den vanligaste dödsanledningen i Sverige och svarade för 31 % av alla dödsfall i landet. Akut kranskärlssjukdom tillhör hjärt- och kärlsjukdomar och är en folksjukdom som drabbar både kvinnor och män i hela västvärlden med högst mortalitet till följd. Kliniska studier har visat att den västerländska kosten med för högt animaliskt proteinintag, för högt intag av raffinerat socker och fett är den primära bakomliggande orsaken till dödsfall i hjärt-kärlsjukdom. Största riskfaktorn för kranskärl-och andra hjärtsjukdomar är arterioskleros (åderförkalkning). En växtbaserad 10 % lågfetthaltig Whole Food Plant Based-diet (WFPB) har visat sig ha en positiv effekt på arteriosklerosprocessen och vidare på hjärt-kärlsjukdomars utveckling. Syftet med detta projekt var att genom en systematisk litteraturstudie undersöka om hjärtsjukdomar, framförallt kranskärlsjukdomar (CAD) kan stagneras och/eller reverseras med hjälp av en lågfetthaltig WFPB-diet. Studien är baserad på 10 vetenskapliga artiklar framtagna ur databaserna CINAHL, PubMed, Google Scholar samt från referenslistan på två av de redan utvalda artiklarna. Samtliga tio artiklar som inkluderats i litteraturstudien valdes genom datainsamling, relevansbedömning och kvalitetsgranskning. För att säkerställa artiklarnas kvalité kvalitetsgranskades de relevanta artiklarna utifrån frågor skapade från en mall från Statens beredning för medicinsk och social utvärdering, SBU. De analyserade mätparametrarna i artiklarna var bl. a. angiografiparametrar, lipidbiomarkörer, anginasymtom, Flödesmedierat vasodilatationstest (FMD) samt Positronemissions tomografi (PET). De flesta granskade studierna visade reversering av CAD, två artiklar visade både reversering och stagnering och en artikel kunde inte bedömas. Stagnering eller reversering av kranskärlsjukdomar kan åstadkommas antingen genom en kombination av dietintervention och andra livstilförändringar som komplement till lipidsänkande medicinsk behandling eller genom endast diet-och andra livstilförändringar.
According to the National Board of Health and Welfare in 2019, cardiovascular disease was the most common cause of death in Sweden and accounted for 31% of all deaths in the country. Acute coronary heart disease belongs to cardiovascular disease and is a common disease that affects both women and men throughout the Western world with the highest mortality as a result. Clinical studies have shown that the Western diet with too high animal protein intake, too high intake of refined sugar and fat is the primary underlying cause of death in cardiovascular disease. The biggest risk factor for coronary heart disease and other heart diseases is arteriosclerosis (atherosclerosis). A plant-based 10% low-fat Whole Food Plant Based Diet (WFPB) has been shown to have a positive effect on the arteriosclerosis process and further on the development of cardiovascular disease. The purpose of this project was to investigate through a systematic literature study whether heart disease, especially coronary heart disease (CAD) can be stagnated and / or reversed with the help of a low-fat WFPB diet. The study is based on 10 scientific articles produced from the databases CINAHL, PubMed, Google Scholar and from the reference list of two of the already selected articles. All ten articles included in the literature study were selected through data collection, relevance assessment and quality review. To ensure the quality of the articles, the relevant articles were quality examined on the basis of questions created from a template from the Swedish Agency for Medical and Social Evaluation, SBU. The analyzed measurement parameters in the articles were for example angiography parameters, lipid biomarkers, angina symptoms, Flow-mediated vasodilation test (FMD) and Positron emission tomography (PET). Most of the studies examined showed reversal of CAD, two articles showed both reversal and stagnation and one article could not be assessed. Stagnation or reversal of coronary heart disease can be achieved either through a combination of dietary intervention and other lifestyle changes in addition to lipid-lowering medical treatment or through dietary and other lifestyle changes only.

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25

Ljunggren, Elin. "Hur kan måltiders klimatpåverkan minska? : Hinder och möjligheter för växtbaserad kost vid offentliga matserveringar." Thesis, Karlstads universitet, Fakulteten för hälsa, natur- och teknikvetenskap (from 2013), 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-36108.

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Människans utsläpp av miljö och klimatpåverkande växthusgaser har ökat i snabb takt de senaste hundra åren. Fler varor produceras, konsumeras och transporteras över hela jorden för att uppfylla de krav människor har på sin levnadsstandard. Livsmedelsindustrins roll i utsläppen är betydande, speciellt köttproduktionen, som står för 18 procent av världens totala växthusgasutsläpp. Genom att minska den mängd kött som ingår i människors måltider och gå mot att äta mer växtbaserat, som inte innehåller köttprodukter, kan matens miljöpåverkan minska. Ett viktigt område är offentliga matserveringar, vad som serveras där har en inverkan på människors matvanor och deras syn på mat. Måltidskonsumenters köttrika matvanor och matserveringars begränsande utbud av växtbaserade måltider är några av de största hindren för att öka konsumtionen av växtbaserat kost och minska konsumtionen av animaliska produkter. Om matserveringar arbetar med att göra växtbaserat kost lockande och tillgänglig för konsumenter, kan deras påverkan på jordens klimat minska.
The human emission of greenhouse gases, which affect climate change, has increased rapidly over the past hundred years. More goods are produced, consumed and transported all over the world to meet the demands of people connected to their living standards. The food industry's role in emissions is significant, meat production accounts for about eighteen percent of the total global greenhouse gas emission. By reducing the amount of meat included in people's diet and meals and go toward eating more plant-based, its environmental impact reduces. An important area is public restaurants food servings, the food that are served there have an impact on people's eating habits and their attitudes toward food. The meat heavy eating habits of food consumers and the limiting access to plant-based meals are some of the main obstacles to the increase of plant-based foods and reducing consumption of animal products. If food services are working to make plant-based food attractive and accessible to consumers, their influence on the earth's climate reduces.

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26

Tromp, Malou. "The environmental impact of introducing a potato protein for human consumption in Sweden." Thesis, Uppsala universitet, Institutionen för geovetenskaper, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-413595.

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In this study, a Consequential Life Cycle Assessment (CLCA) was conducted on the introduction of a potato protein for human consumption in Sweden. The assessed environmental impact cathegories in the CLCA were the categories global warming potential, eutrophication and land use. Potato protein is a side-stream that occurs during the production of potato starch and is currently used for animal feed (feed-grade). With the use of the new gene-editing technique CRISPR-Cas9, the stability of proteins in a starch potato can be improved to make the potato protein fit for human consumption (food-grade). The food-grade potato protein can be used as an ingredient in the food products: plant-based meat, quiche, sauces, wine and smoothies. When using the potato protein in one of these food products seven protein sources could potentially be substituted: soybean protein, yellow pea protein, beef protein, pork protein, chicken protein, egg protein and milk protein. The results of the CLCA show that when using the potato protein as an ingredient in a food product instead of other protein sources environmental impact can potentially be reduced. Most environmental impact can be reduced by substituting animal proteins by the potato protein. Therefore, from an environmental point of view, the most interesting food products to use the potato protein in as an ingredient are the food products where currently animal products are used in as the main source of protein.

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27

Chowpradith, Nishapa, and Kevin Kullgren. "Transition towards planted-based dairy substitutes : An exploratory study on the driving forces and the windows of opportunity for startups." Thesis, KTH, Industriell ekonomi och organisation (Inst.), 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-296534.

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A radical shift in consumption and production of food is necessary to combat climate change. This has sparked interest in diets and their implications on the environment, both among researchers and among consumers. Plant-based dairy substitutes is one field of products that is experiencing significant growth. The dynamics in the market have created many opportunities for startups to enter the market with new products. However, because of the novelty of the topic, business models for sustainable food startups is a lacking area of research. Further, in order to successfully enter the market, it is essential for startups to fully understand the market dynamics from a holistic perspective. To investigate the mechanisms driving the transformation, as well as the potential windows of opportunity for startups, a survey and interviews were conducted. The survey had the aim of understanding the drivers of change among the consumers. The interviews were conducted with multiple startups and related organizations, which aimed to discuss the survey results while looking at the supply side of the market. The survey results presented interesting insights such as potential target consumers, consumer preferences in the plant-based dairy space, and potential gaps in the market. This was followed by the interviews where the business models, industrial dynamics and challenges were explored. The results were analyzed by theoretical frameworks such as the multi-level perspective. This study concluded that a transition towards plant-based dairy substitutes is occurring and is mainly driven by concern for veganism/animal welfare and climate change in combination with R&D efforts which are rapidly improving the products’ taste, price and convenience. This transition has raised new windows of opportunity for startups to capture the market share with viable business model innovation. However, changing diets takes a large amount of time and many political institutions work to protect the dairy industry.
Radikala förändringar i hur mat/dryck konsumeras och produceras är nödvändigt för att motverka klimatförändringar. Det här har lett till ett ökat intresse för olika dieters påverkan påmiljön. Det ökade intresset syns både inom forskning och bland konsumenter. Växtbaserade mejeri-substitut är ett sortiment av produkter som just nu växer kraftigt. Intresset på marknadenhar skapat många möjligheter för startups att etablera nya produkter. Eftersom det här är en ny och växande marknad så är forskningen kring hållbara mat/dryck-startups mycket begränsad. Vidare så måste startups förstå marknaden ur ett helhetsperspektiv för att framgångsrikt kunna etablera sig med nya produkter. För att undersöka vilka mekanismer som driver transformationen mot växtbaserademejeri-substitut, och vilka möjligheter som finns för startup, så har en enkätundersökning och intervjuer utförts. Enkäten syftade till att förstå vilka faktorer hos konsumenter som driver den här förändringen. Intervjuerna utfördes med olika startups och andra relevanta organisationer och syftade till att diskutera enkätresultaten samt att förstå marknaden ur producenternas perspektiv. Enkätresultaten innehöll intressanta insikter, såsom potentiella målkunder, kundpreferenser inom växtbaserade mejeriprodukter samt potentiella möjligheter på marknaden. Intervjuerna diskuterade startups affärsmodeller, dynamiken på marknaden och de största utmaningarna. Resultatet analyserades med hjälp av ett teoretiskt ramverk bestående av bland annat multi-level perspective. Slutsatsen i studien var att det just nu sker en övergång till växtbaserade mejeri-substitut och att detta främst är drivet av ökad hänsyn för veganism/djurskydd samt klimatförändringar i kombination med R&D-utveckling som snabbt förbättrat produkternas smak, pris och bekvämlighet. Den här övergången har skapat nya möjligheter för startups att ge sig in på marknaden genom nya innovativa affärsmodeller. Men det tar lång tid för ett samhälle att ändra sina kostvanor, och många politiska institutioner arbetar aktivt för att skydda mejeriindustrin.

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Thorn, Jessica Paula Rose. "Ecosystem services, biodiversity and human wellbeing along climatic gradients in smallholder agro-ecosystems in the Terai Plains of Nepal and northern Ghana." Thesis, University of Oxford, 2016. https://ora.ox.ac.uk/objects/uuid:3319dafc-5b0c-436a-b653-a623fc3e8de4.

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Increasingly unpredictable, extreme and erratic rainfall with higher temperatures threatens to undermine the adaptive capacity of food systems and ecological resilience of smallholder landscapes. Despite growing concern, land managers still lack quantitative techniques to collect empirical data about the potential impact of climatic variability and change. This thesis aims to assess how ecosystem services and function and how this links with biodiversity and human wellbeing in smallholder agro-ecosystems in a changing climate. To this end, rather than relying on scenarios or probabilistic modelling, space was used as a proxy for time to compare states in disparate climatic conditions. Furthermore, an integrated methodological framework to assess ecosystem services at the field and landscape level was developed and operationalised, the results of which can be modelled with measures of wellbeing. Various multidisciplinary analytical tools were utilised, including ecological and socio-economic surveys, biological assessments, participatory open enquiry, and documenting ethnobotanical knowledge. The study was located within monsoon rice farms in the Terai Plains of Nepal, and dry season vegetable farms in Northern Ghana. Sites were selected that are climatically and culturally diverse to enable comparative analysis, with application to broad areas of adaptive planning. The linkages that bring about biophysical and human changes are complex and operate through social, political, economic and demographic drivers, making attribution extremely challenging. Nevertheless, it was demonstrated that within hotter and drier conditions in Ghana long-tongued pollinators and granivores, important for decomposition processes and pollination services, are more abundant in farms. Results further indicated that in cooler and drier conditions in Nepal, the taxonomic diversity of indigenous and close relative plant species growing in and around farms, important for the provisioning of ecosystem services, decreases. All other things equal, in both Nepal and Ghana findings indicate that overall human wellbeing may be adversely effected in hotter conditions, with a potentially significantly lower yields, fewer months of the year in which food is available, higher exposure to natural hazards and crop loss, unemployment, and psychological anxiety. Yet, surveys indicate smallholders continue to maintain a fair diversity of species in and around farms, which may allow them to secure basic necessities from provisioning ecosystem services. Moreover, farmers may employ adaptive strategies such as pooling labour and food sharing more frequently, and may have greater access to communication, technology, and infrastructure. Novel methodological and empirical contributions of this research offer predictive insights that could inform innovations in climate-smart agricultural practice and planning.

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29

Dennis, Brittany T. "Perceptions of meat and dairy foods and plant-based alternatives among college students." 2018. http://hdl.handle.net/2097/39142.

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Master of Science
Department of Food, Nutrition, Dietetics and Health
Mark D. Haub
Linda K. Yarrow
Interest and participation in plant-based lifestyle patterns in North America has increased significantly due to perceived health benefits and concerns about the environment, ethics, and safety of the food supply. The Academy of Nutrition and Dietetics suggests that vegetarian diets are healthful, nutritionally adequate. There is growing evidence that plant-based dietary patterns are more sustainable than animal-based diets because they use fewer natural resources and are less environmentally taxing. With the projected world population growth and declining resources, sustainable diets and environmental sustainability are a must. As the need and interest in plant-based dietary patterns increases, it becomes important to evaluate public perception. There is currently little research focusing on attitudes and perceptions of the broader plant-based dietary pattern, particularly in the college-aged population. This exploratory study investigated individual perceptions of meat, dairy foods, and plant-based alternatives. Study results indicated taste preferences for meat and dairy foods were high. Additionally, students in the College of Agriculture and students who had a rural background were more likely to have a positive perception of meat and dairy foods than plant-based foods. These findings suggest the implementation of interventions such as education and the development of plant-based meat and dairy food alternatives matching their flavor profile as closely as possible may best assist in the shift from an animal-based to a plant-based dietary pattern.

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30

Bruggeman, Carol. "The impact of a whole-food, plant-based diet on intestinal inflammation." Thesis, 2018. https://hdl.handle.net/2144/27409.

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There is substantial evidence that the “Western” dietary pattern, a diet defined as being relatively high in red and processed meat, total fat, refined/processed foods, and relatively lacking in vegetables and fruits, is associated with increased intestinal inflammation, which in turn is implicated in the pathophysiology of disease states such as inflammatory bowel disease (IBD) and colorectal cancer (CRC). Conversely, there is accumulating evidence suggesting that plant-based foods that contain whole grains, dietary fiber, antioxidant vitamins, and phytochemicals, have anti-inflammatory effects in the gut. However, there is a paucity of research investigating the anti-inflammatory effects of a dietary pattern that eliminates all animal products (typical of a Western dietary pattern) and is instead entirely plant-based. Such a pattern, which eliminates all animal products (including meat, eggs, and dairy), eliminates the foods associated with intestinal inflammation and instead replaces them with plant-based foods, many of which have been found to be anti-inflammatory. The proposed study is a prospective study that will use fecal calprotectin to quantify the levels of intestinal inflammation in healthy participants before and after shifting them from a predominantly Western dietary pattern to an entirely plant-based dietary pattern. This study will help determine whether substituting a plant-based dietary pattern for Western dietary pattern decreases intestinal inflammation, thereby supporting its use as a potential treatment modality for those with IBD (in conjunction with or in place of pharmaceutical treatment regimens) and as an intervention for primary prevention of IBD and CRC.

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Swearing, Damien Jermaine. "Identification of natural food extracts having a potential to improve metabolic phenotype in humans." Thesis, 2015. https://hdl.handle.net/2144/16335.

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According to the latest facts and figures from the Centers for Disease Control, the prevalence of obesity and Type-2 Diabetes Mellitus (T2DM) across all demographics is escalating worldwide. Among the range of drugs used to treat diabetes there is an interest in treatment options that are derived from more traditional methods, outside of the customarily synthetic and pharmaceutically sourced treatment options. Amid treatment alternatives that are more traditional in origin are a category of compounds called natural products. The natural products of interest are either plant based extracts or specific organic compounds extracted from the natural product. Over the last decade, plant based natural products have been increasingly shown to provide an alternative and supplementary course of treatment for diabetic patients suffering from systemic inflammation and insulin resistance in model systems of metabolic disease. However, information for many natural products is limited to small studies with mixed outcomes and information on human models systems remains limited in scope. In this thesis the most potent therapeutic natural products were evaluated by conducting a thorough literature review and subsequently studying the most promising candidates by characterizing their metabolic effects on human adipocytes. In order to identify the most potent plant based natural products we will use cultured human adipocytes as a model system. Free-fatty acids (FFA) and cytokines including Tumor Necrosis Factor-alpha (TNF-α), have been demonstrated to impair fat metabolism and reduce insulin signaling. Therefore, we will study the protective effect of prominent and potentially beneficial natural compounds, based on comprehensive literature reviews, to assess their effect on FFA metabolism using glycerol release as a measure of lipolysis, cytokine induced lipolysis as a measure of natural product protection against inflammation, and impaired AKT-phosphorylation as a measure of insulin signaling function. Observations gathered concluded that the application of bitter melon, fenugreek, and ginseng plant extracts reduced lipolysis in a dose dependent manner, limited the effects of TNF-α induced lipolysis, and fenugreek and ginseng displayed pro-apoptotic cellular programs.

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Dignan, Corynne Jocelyn. "The benefits of a plant-based diet for the prevention and treatment of heart disease." Thesis, 2014. https://hdl.handle.net/2144/14685.

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Heart disease is still the number one killer in the United States. Recent research has suggested that adhering to a plant-based diet can prevent, treat, and reverse heart disease. In order to further clarify these findings, an analysis was made of the components of a plant-based diet and such dietary effects in relation to being a possible treatment for heart disease. Based on a comprehensive investigation of this area of study, an extensive body of evidence supports the finding that a whole-food, plant-based diet can significantly lower the risk of heart disease, mainly by reducing blood levels of lipids and cholesterol associated with atherosclerosis. Comparison was made between the efficacy of the plant-based diet versus more conventional approaches such as medication and surgery. Further clinical trials are needed to validate the findings of adopting this diet in the prevention and treatment of heart disease.

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33

Morais, Maria Margarida Ramos de Almeida Faria de. "h3, New hamburgology adapting to the contemporary consumer : how plant-based lifestyles affect the fast food industry." Master's thesis, 2016. http://hdl.handle.net/10400.14/20720.

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It was in 2007, when Portugal was facing a severe economic downturn that h3 opened its first restaurant in Lisbon. H3’s sales soon surpassed the most optimistic predictions which allowed the brand to spread to food courts across the entire territory. Despite the tightening budgets consumers welcomed the new “not so fast food” chain that provided quick, yet healthy and complete meals at an affordable price. This thesis will analyze h3’s strategies to overcome the market saturation experienced in Portugal as of 2010, due to the fact that the once unexplored healthy fast food sector has now given entry to multiple players, also highlighting how the company´s objective to become the biggest burger chain in the world is being pursued. Reflections on critical aspects regarding h3’s future are provided – Is h3’s objective realistic given its current mono-product strategy? Is h3 meeting the changing needs of its target customers? How can h3 adapt to maintain its national success and gain customers from competitors? This thesis’ objective is to provide insights on how the food consumer’s needs are changing and how the blooming healthy fast food sector can adapt to these new dietary trends and lifestyles to maintain high margins. H3 is the target of the case study because it is a successful company i with an innovative culture and targets health concerned consumers, many of which are changing their dietary habits and are expecting the brand to keep up with their new needs.
Foi em 2007, quando Portugal estava imerso numa profunda crise económica, que a h3 abriu o seu primeiro restaurante em Lisboa. As vendas da h3 ultrapassaram as previsões mais optimistas permitindo que se espalhasse por todos os centros comerciais no território Português. Apesar dos bolsos apertados, os consumidores acolheram a nova cadeia de “not so fast food” que oferecia refeições completas e saudáveis de forma rápida e com preço justo. Nesta tese são analizadas as estratégias utilizadas pela h3 para ultrapassar a estagnação de crescimento experienciada desde 2010, principalmente porque o sector antes pouco explorado deu entrada a novos concorrentes.. Aborda ainda como o objectivo da empresa de se tornar a maior cadeia de hambúrgueres do mundo está a ser concretizado. Nesta tese são feitas reflexões sobre o futuro da h3– Será o objectivo da h3 realista tendo em conta a sua actual estratégia de mono-produto? Está a h3 a corresponder às necessidades em mudança do seu público-alvo? Como pode a h3 adaptar-se para manter o seu sucesso e ganhar consumidores aos seus concorrentes? O objectivo desta tese é estudar as necessidades em constante mudança do consumidor e como o sector de fast food saudável se pode adaptar às novas tendências de alimentação e estilos de vida para manter crescimento de vendas. A h3 é analizada pois tem como público-alvo consumidores preocupados em ter uma alimentação saudável, muitos dos quais estão a mudar a sua alimentação e esperam que estas cadeias se adaptem às suas necessidades em mudança.

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"An Updated Food Guide for Vegetarians Adapted to MyPlate: An Evidence Based Approach." Master's thesis, 2013. http://hdl.handle.net/2286/R.I.16455.

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abstract: In 2002, a scientifically derived food guide pyramid for vegetarians, the Modified Food Guide for Lacto-ovo-vegetarians and Vegans was published and well received. Now that 10 years have passed, new scientific literature regarding the bioavailability of the nutrients of key concern in vegetarian diets has been published, and the graphical format of the nation's food guide has evolved from a pyramid shape into a circular plate. The objective of this research was to examine the post-2002 literature regarding the bioavailability of key nutrients in vegetarian diets; to use this information to update the recommendations made in the 2002 Modified Food Guide Pyramid for Lacto-ovo-vegetarians and Vegans; and to adapt this revised food plan to the new USDA MyPlate format. This process involved reviewing the scientific literature to determine if the DRIs for the nutrients of key concern in vegetarian diets are adequate for the vegetarian population and using this information to develop new recommendations for vegetarians if necessary, analyzing the nutrient content of representative foods in different food groups, reconfiguring the food groups so that foods with like nutrient components were grouped together, determining the number of servings of each food group required to meet vegetarians' nutrient requirements at three caloric levels, and developing sample menus. A circular plate graphic, the Vegetarian Plate, was designed to illustrate the recommendations of this updated food guide. This updated, scientifically derived food guide provides a sound base for diet planning for lacto-ovo-vegetarians and vegans. Further research is needed to assess the Vegetarian Plate's adequacy for children, pregnant and lactating women, athletes, and individuals with medical conditions or chronic diseases.
Dissertation/Thesis
M.S. Nutrition 2013

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35

Tasselli, Marco. "Which is the most effective message to promote plant-based food products? An analysis of consumers´ responses using the impticit theory to segment the market." Master's thesis, 2020. http://hdl.handle.net/10362/114484.

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(5929628), Hawi A. Debelo. "THE EFFECT OF INCORPORATING NUTRIENT-DENSE NATIVE AFRICAN PLANT MATERIALS ON THE BIOACCESSIBILITY OF PROVITAMIN A CAROTENOIDS FROM COMPOSITE CEREAL-BASED FOOD PRODUCTS." Thesis, 2019.

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Vitamin A deficiency is the leading cause of childhood blindness affecting over 190 million preschool children around the world where the highest rates are found in Sub-Saharan Africa (1). The coexistence of this deficiency with shortfalls in iron and zinc has resulted in a shift in intervention strategies from single targeted approach to broader diet diversification. As a result, food-based strategies leveraging local nutrient-dense plants as natural fortificants have gained significant interest for their potential to simultaneously address multiple micronutrient, and in some instances macronutrient, deficiencies. However, the efficacy of such approach depends upon several factors including knowledge on the nutritional composition of native plant materials as well as strategies for their incorporation into staple consumer products. Additionally, there is lack of information on impact of concurrent introduction of mineral and provitamin A rich plants on the stability and bioavailability of each individual nutrients including changes in these factors over extended periods of exposure. This is a key point considering that many of these materials are reported to have potential inhibitors of carotenoid absorption (minerals, fiber and phenolics).

To address these research gaps, this dissertation focuses on three areas including 1) micronutrient, phytochemical and polysaccharide characterization of three commercially available native micronutrient dense African plant materials [Adansonia digitata (baobab), Moringa Oleifera (moringa) and Hibiscus Sabdariffa (hibiscus)] that have been targeted for use as natural iron fortificants; 2) determination of the impact of these materials on the bioaccessibility and intestinal uptake of provitamin A carotenoids from model composite cereal products and 3) assess the effect of longer term exposure to baobab and moringa on provitamin A carotenoid absorption and cellular differentiation biomarkers of human intestinal Caco-2 cells to better understand the potential impacts of extended exposure periods on long term micronutrient uptake.

Characterization of the plant fortificants focused on understanding both nutritive components and potential limiters of carotenoid bioavailability. Baobab, moringa and hibiscus all were found to contain key phytochemical and polysaccharide components that could be leveraged as nutritional and function ingredients. The relatively higher levels of lutein (57  4.6 g/g), zeaxanthin (11  0.1g/g) and -carotene (20  2 g/g) in moringa leaf powder support the notion that this plant material can be used as a source of provitamin A and non-provitamin A carotenoids. Phenolic analysis revealed the presence of substantial amounts of flavan-3-ols (1234  16 mg/100g) in baobab, anthocyanins (2001  56 mg/100g) in hibiscus, and flavonols (5352  139 mg/100g) in moringa leaf powder. Polysaccharide analysis demonstrated that the primary monosaccharide in baobab was found to be xyloglucan (47 %) which is in agreement with the tentative identification Xyloglucans (hemicellulosic polysaccharide) based on linkage analysis. Hibiscus was found to contain similar amounts of xylose (20%) and galactose (27%) supporting the presence of similar proportions of xyloglucans and pectic polysaccharides (type I, type II AG, RG I). The main monosaccharide in moringa was found to be galactose (36%) followed by glucose (23%) and linkage analysis revealed the presence of high proportions of pectic polysaccharides (type I, type II AG, RG I). These results provide insight into presence of potential enhancer or inhibitors of target micronutrient (provitamin A carotenoids or iron/zinc) bioavailability when used as functional and nutritional food ingredients.

Subsequently, the impact of mineral-rich baobab formulated at levels relevant for iron fortification on the bioaccessibility of provitamin A carotenoids (proVAC) from composite millet porridges containing dried carrot and mango was assessed using in vitro digestion. Proportions of millet flour and plant materials were dry blended to deliver ~25% of the RDA for vitamin A(VA) and iron(Fe) as follows: decorticated extruded millet (Senegalese Souna var.) (40-60%), dried proVA rich carrot and mango blend (30%), and dried Fe and ascorbic acid rich Adansonia digitata (baobab) (0-25%). While there were no significant differences in proVAC bioaccessibility from porridge formulations with 5 and 15% baobab (18.8+/-2.0 and 18.8±2.0% respectively) as compared to control containing no mineral-rich plant (23.8 +/- 1.2%), 25% baobab resulted in a significant decrease (p<0.05) in bioaccessibility of proVAC (13.3+/-1.6%). However, baobab inclusion did not impact intestinal uptake efficiency of provitamin A carotenoids by Caco-2 human intestinal cells

(3.3-3.6% -carotene and 3.7-4.5% for -carotene) across all formulation. These results suggest that any potential negative effects of baobab inclusion may be limited to food matrix interactions and digestion. This was confirmed in separate experiments that with experiments on baobab and carotenoid blends showing that digested baobab did not affect carotenoid absorption by Caco-2 cells. Overall these data support the notion that that modest inhibition of carotenoid bioaccessibility by baobab may not significantly limit carotenoid delivery from composite porridges. Furthermore, bioaccessible provitamin A content of a serving (200 g) of composite porridges can provide 27 - 48% of the RDA of vitamin A for children 1-3 years of age.

Finally, we evaluated the impact of long-term exposure to baobab and moringa digesta on Caco-2 cell differentiation biomarkers and provitamin A uptake to gain insight into how inclusion of these materials in to a daily diet may alter absorption and transport of nutrients or otherwise have potential negative effects on the intestine. Based on NMR analysis of intracellular metabolites in differentiating Caco-2 monolayers, significant alterations in specific osmotic pressure regulators, particularly glycerophosphocholine, taurine and myo-inositol were observed with repeated exposure to all treatment groups including the control (digested 0.9% saline solution). Changes in these metabolites levels have been linked with specific cellular function including protection against hyperosmotic stress and regulation of paracellular permeability of Caco-2 cells. Evaluation of carotenoid uptake comparing acute and acute on repeated exposure to treatment groups demonstrated that there was an overall significant reduction in carotenoid uptake with repeated exposure across all treatment groups including the control. Despite the reduction in carotenoid uptake, mRNA and protein levels of carotenoid transporters (CD-36, SR-B1 and FABP1) were not significantly altered with exposure through differentiation (except for SR-B1 protein levels). Decrease in SR-B1 levels may be due to bile acid accumulation from the digesta matrix which is known to regulate its own biosynthesis by a mechanism that involves the down-regulation SR-B1 expression to protect cells from cytotoxicity. Our results provide some insight into the impact of simulated gastrointestinal fluids alone on provitamin A uptake in this model system which are usually not taken into consideration in most Caco-2 cell studies. However, overall, these findings indicate that the introduction of baobab and moringa at levels relevant for delivery of meaningful levels of iron (15-23% RDA) should not have negative impacts on human intestinal function or carotenoid uptake over chronic use.

Taken together, our findings indicate that the three native Africa plant materials selected for investigation in these studies can be important sources of key micronutrients (iron, zinc and provitamin A carotenoids) and have potential as natural fortificants with application in staple foods such as cereal porridges. Incorporation of these plant materials, do not appear to negatively affect carotenoid bioavailability although there is a potential for their interaction during micellarization of carotenoids during normal digestion. While in vivo studies evaluating the bioavailability of provitamin A carotenoids from such composite formulations are required, these data support the further exploration of such natural fortification strategies in addressing micronutrient deficiencies in local African communities.

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37

Garcez, de Oliveira Padilha Lívia. "Consumer perceptions and intentions towards sustainable meat consumption and lab-grown meat in Australia." Thesis, 2021. https://hdl.handle.net/2440/134178.

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Animal-sourced products are among the most nutritious food products available to humans. However, the sustainability of food derived from modern livestock production methods are under increased scrutiny. Growing consumer concerns over the impacts of global meat production and consumption have led to growing demand for alternative sources of protein, and the use of production-related credence attributes and related ‘sustainability’ labels on meat products. To address these issues, this thesis aims to increase understanding of Australian consumers’ views and intentions regarding sustainable meat and meat substitutes. Consumers’ perceptions of six key attributes (health, safety, affordability, eating enjoyment, animal welfare and environmental friendliness) were measured for conventionally produced meat, plant-based protein products, and novel lab-grown meat alternatives. Market opportunities for lab-grown meat were also explored. Australia provided a unique context to conduct this research because both per capita meat consumption and per capita greenhouse gas emissions have been high relative to other countries around the globe. The main empirical work for this thesis is presented in Chapters 2-4. The empirical study presented in Chapter 2 focuses on understanding what sustainability means to consumers in the context of meat and how consumers relate production-related credence attributes of chicken meat to sustainability. The exploratory research used a multi-method approach (an online survey (n=87), in-person interviews (n=30) and eye-tracking methods (n=28)). Environmental dimensions of sustainability were most important to consumers’ definition of a ‘sustainable food system’, and chicken meat sustainability was most commonly associated with the perceived environmental impact of chicken meat production. Consumers made incorrect inferences about some sustainability labels and frequently associated a higher price with higher sustainability, indicating a belief that ‘doing the right thing’ might cost more. Chapter 3 employed an online survey to investigate 1078 Australian consumers’ perceptions of meat products (chicken and beef) and meat substitutes (plant-based meat alternatives and lab-grown meat). Consumers’ behavioural intentions with respect to lab-grown chicken and beef were also explored using multinomial logistic regression analyses to understand what factors are likely to influence willingness to consume lab-grown meat products. On average, relative to other products, lab-grown meat was perceived negatively on all attributes considered, with the exception of animal welfare. Factors that helped predict willingness to consume lab-grown meat were positive perceptions of eating enjoyment and the healthiness of lab-grown meat; familiarity with lab-grown meat; higher consumption frequency of conventionally raised chicken meat; tertiary education; and younger age. Chapter 4 utilised the data set from Chapter 3 to provide further insight on the market potential for lab-grown meat in Australia. A latent class cluster analysis revealed six unique clusters, of which three (49% of consumers) showed some willingness to consume lab-grown meat when available on the market. One segment, ‘Prospective LGM eaters’ (12%), appeared ‘very willing’ to consume lab-grown meat. These consumers were more likely to be younger (<35 years); university-educated; live in metropolitan areas; have greater prior awareness of lab-grown meat; stronger beliefs regarding the potential self- and society-related benefits of growing demand for lab-grown meat; and they had higher trust in diverse information sources.
Thesis (Ph.D.) -- University of Adelaide, School of Economics and Public Policy, 2021

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Mesquita, Maria Carolina de Freitas Porto. "A pegada de carbono das refeições habituais omnívoras e vegetarianas em Portugal: uma estimativa, comparação e análise." Master's thesis, 2021. http://hdl.handle.net/10071/23243.

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As alterações climáticas são um fenómeno tanto global como local, causado pelas atividades humanas, sendo uma destas atividades a alimentação. Nesta dissertação, para mitigar o impacto ambiental da alimentação, e consequente contribuição para as alterações climáticas, concretizou-se a alimentação ambientalmente sustentável em Portugal, pondo-se a hipótese geral da alimentação vegetariana como solução. Estimou-se a pegada de carbono, um indicador de impacto ambiental, relativamente às refeições habituais em Portugal, incluindo omnívoras e vegetarianas: comparando-as, analisando-as e apresentando alternativas de refeições omnívoras habituais ‘tornadas’ vegetarianas. De início, procurou-se compreender os conceitos relacionados com a sustentabilidade, a nível global e em Portugal, para informar como medir o impacto ambiental da alimentação. Reviu-se brevemente como comunicar impacto ambiental, para apresentar os resultados desta dissertação de forma imediata, comparável, relevante e apelativa, levando à redução desta pegada de carbono por parte dos indivíduos. A pegada de carbono é amplamente utilizada em estudos com tema semelhante ao desta dissertação, e foi neles que se basearam as estimativas da pegada de carbono dos alimentos que compõem as refeições em Portugal. Os resultados mostram que a pegada de carbono de refeições omnívoras habituais em Portugal é 5,5 vezes maior do que a de refeições vegetarianas habituais em Portugal. Para além disso, as refeições omnívoras habituais em Portugal quando ‘tornadas’ vegetarianas, têm uma pegada de carbono cerca de 6,4 vezes menor do que as refeições omnívoras habituais em Portugal. Assim, confirma-se a hipótese geral da alimentação vegetariana ser uma potencial solução para uma alimentação ambientalmente sustentável em Portugal.
Climate change is both a global and a local phenomenon caused by human activities, where food is one such activity. In this dissertation, we present an environmentally sustainable diet in Portugal, to mitigate the environmental impact of food and its contribution to climate change, by setting the general hypothesis of vegetarian food as a solution. The carbon footprint, an environmental impact indicator, was estimated for the common omnivore and vegetarian meals in Portugal: comparing them, analysing them, and presenting alternatives to common omnivore meals in Portugal, 'turned' vegetarian. Research was done to understand the concepts related to sustainability, globally and in Portugal, to inform how to measure the environmental impact of food. A brief revision was also done on how to communicate environmental impact, in order to present the results of this dissertation in an immediate, comparable, relevant, and appealing way, towards reducing individuals’ food carbon footprint. The carbon footprint is widely used in studies with a similar theme to this dissertation. Results from those studies were applied to estimate the carbon footprint of ingredients used in the meals in Portugal. The results show that the carbon footprint of common omnivore meals in Portugal is 5.5 times higher than that of common vegetarian meals in Portugal. Moreover, the common omnivore meals in Portugal when 'turned' vegetarian, have a carbon footprint about 6.4 times lower than the usual omnivore meals in Portugal. This confirms the general hypothesis of vegetarian food as a solution to an environmentally sustainable diet in Portugal.

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Dissertations / Theses on the topic 'Plant-based foods'

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