Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 16 of 16 for “"Food manufacturers"”.
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Sustainability initiatives in the food retail sector : factors for success
… by 2050 and this creates an increased demand for food. Food manufacturers and retailers are scrambling to cater to this growth. However, they are also under constant pressure to manage their business operations more sustainably from external stakeholders such as consumers and governments. …
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Substantiation, defense and risk of sensory claims used for packaged foods
… product’s sensorial attributes, are used in the food and beverage industry to market products every year. Food manufacturers use puffery, non-comparative and comparative (unsurpassed or superiority) sensory claims to communicate to consumers about sensory attributes and how they compare to other …
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Shelf life in foods.
… and producing three different types of food products were investigated to see where the local product shelf life has arrived up to now, shelf life study being very recent in Malta. Foods studied were milk and milk products with shortest shelf life, meat and meat products with a medium …
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Feasibility study for the implementation of a logistics network for distribution of dry food to low income people
… of reducing the purchasing costs of dry food by improving current logistic channels and aggregating demand. The value proposition is to reduce the purchase cost of dry food by 20% by setting up a logistic model to connect end customers with food manufacturers through a central …
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Optimizing sample plans to improve microbiological safety in a food processing plant
… Cronobacter sakazakii are two leading causes of foodborne illness associated with low-moisture foods, including infant formula. Both causative organisms can persist in food manufacturing processing environments and contaminate finished product if programs are not in place to limit their …
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Consumer Reaction to Food and Health. A longitudinal study of U. K. consumer behaviour and attitudes towards health, with particular reference to food purchasing and consumption habits, product quality, nutritional composition, ingredients and production methods.
Consumers have increasing choice in food products and within the social environment of today's consumer, the factors of demand are increasingly complex. Food is no longer simply a primary necessity for survival, it is a leisure and family activity, the participation in which, takes up a …
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Determination of Sensory Characteristics and Antioxidant Capacity of Pawpaw Pulp During Frozen Storage
… as stable during frozen storage could allow food manufacturers to use the fruit pulp as a flavor additive or as a source of natural antioxidants. Future studies should focus on finding a pawpaw that is preferred by consumers as well as producing pawpaws that are less subjective to the …
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The phenotypic and molecular responses of Listeria monocytogenes to stressors
Listeria monocytogenes is a food-borne pathogen and the causative agent of listeriosis, a severe infection resulting in septicaemia, meningitis and still birth. Infection typically arises through the consumption of contaminated foodstuffs. L. monocytogenes is a hardy organism which can survive …
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The ecology of food habits in contrasting environments : a study of rural and urban food habits in Papua New Guinea, with supplementary material relating to Australia
… comprises a series of studies of the ecology of food habits in three contrasting environments, in rural Papua New Guinea, urban Papua New Guinea, and urban Australia respectively. The thesis falls into three parts. The first part of the thesis, described as a conspectus, serves at once as an …
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The ecology of food habits in contrasting environments : a study of rural and urban food habits in Papua New Guinea, with supplementary material relating to Australia
… comprises a series of studies of the ecology of food habits in three contrasting environments, in rural Papua New Guinea, urban Papua New Guinea, and urban Australia respectively. The thesis falls into three parts. The first part of the thesis, described as a conspectus, serves at once as an …
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Sensory differences between beet and cane sugars
… a worldwide commodity used in a wide variety of food applications. Beet and cane sugars, the primary sources of sucrose, have a nearly identical chemical composition (>99%), though some differences in their analytically determined volatile profiles, thermal behavior, and minor chemical …
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Development of continuous processing method for pouches in rotary retorts
… and growing popularity of retort pouches, food manufacturers may benefit by using stainless steel baskets for restraining pouches during rotary retorting as an alternative to investing in new pouch compatible retorts.
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Influence of changing patterns of sucrose consumption on industrial users. Response by manufacturers of soft drinks, biscuits, cereals, cakes confectionery, ice-cream, jams, canned products and other sugar-containing foods to the U. K. dietary guidelines that relate to sucrose consumption.
Sugar is intrinsically linked with the modern food system. Large sections of the U. K. food industry are dependent on its use and functional qualities. Supplies of sucrose entering the food chain have declined 25% between the 1950's and 1980's and currently stand around 37 kg/person/year. …
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Characterisation of Flavonoid Composition and Glycosylating Enzymes in Sweet Cherry and Apple Fruit
… An increase in the demand for functional foods, particularly those rich in these beneficial compounds, has served as the primary catalyst for the research in this area. This interest has popularized techniques aimed at enhancing flavonoid content in fruits and vegetables. However, to …
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The impact of mission-directed work teams on job satisfaction of employees
… 1999:26). Sugarbird, a division of Pioneer Foods Pty (Ltd), one of South Africa’s leading food manufacturers, has embarked on integrating the Mission-Directed Work Team programme (MDWT programme) into Sugarbird’s daily operating activities. This programme focuses on the development and …
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Evaluation of high intensity ultrasound on plant based lipid blends, containing health-promoting lipids, as an alternative to hydrogenation for plastic fat development
… diabetes, hypertension and obesity. While any food containing less than 0.5g of trans fat per serving can be labeled as containing zero grams of trans fat, the reality is that foods containing partially hydrogenated oils (PHO) contain manufactured trans fat. The discovery that manufactured …