Tesis sobre el tema "Ice cream"

Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia<br>It is becoming more urgent for producers to design new products that follow the consumer’s trends and expectations, such as, “low fat”, “no sugars” or “low calorie” products, while maintaining the ice cream features. The aim of this thesis was to develop a computer aided-tool, based on a mathematical model that helps to design ice cream recipes. By combining different expertise information, a linear programming model has been developed with the objective of minimizing the recipes calorie content. It compiles information about ingredients that are commonly used in ice cream manufacture and their contribution to nutrient and processing constraints. After setting all requirement constraints for each specific ice cream, the Excel Solver optimization tool, gives a solution for the model establishing the ingredients and their quantities to be included in the recipe. The developed model can be easily updated to account for changes in market demands or production conditions. It was created a version of the model for each one of the following ice cream types: water ice, ice cream, milk ice, dairy ice, sorbet and artisanal recipe. In order to test the effectiveness of the model, seven innovative recipes, using Portuguese ingredients with healthy benefits, have been created and tested at DuPont, Denmark.

I set out to make a lighthearted comedy punctuated with some scary moments. I wanted this story to come from a seven-year-old girl's point of view and match fantastic visuals with equally fantastic sounds. I will discuss the entire creative process in this book such as preproduction, writing, direction, cinematography, editing, and the sound design process, as well as many of my own personal experiences on this set and in my life. I have included the influence of unbiased audience members to determine whether or not I was successful in making a competent movie. This entire process, including all of the work done, rests entirely on my audience. I have done my best to include both people who are affluent in film production, as well as those who are not.

Over recent decades, the push in consumer trends towards the production of clean label, functionalised foods has resulted in food manufacturers looking towards plant fibres as a source of alternative stabilisers. Not only can plant fibres be considered as sustainable ingredients but they are also able to, due to the functional properties that they possess, allow the food manufacturer to meet the functional foods demand. Plant fibres were assessed as an alternative source of ice cream stabilisers. Firstly, a selection of plant fibres of different plant origin where characterised and their functional properties in suspension were determined to identify which plant fibres provided the most potential as ice cream stabilisers. These fibres were then incorporated into ice cream formulations and it was found that their addition had no impact on the correct microstructure formation. Heat shock is the process whereby ice cream is stored in inappropriate temperature conditions or experiences breaks in the frozen-chain. Such drastic changes in temperature can alter the microstructure of ice cream reducing the sensory quality. Hydrocolloids are added to ice cream formulations to prevent such sensory deteriorations and for plant fibres to be a suitable source of alternative stabilisers they too must be able to prevent such deteriorations. It was found that the ability to control ice recrystallisation was dependent on the water binding capacity of the fibre, which in turn was related to the total fibre content. However, under heat shock conditions, this ability to control the rate of ice recrystallisation was largely dependent on the freeze-thaw stability of the fibre. It was found, in comparison to a hydrocolloid stabilised sample, that plant fibres have no impact on the rate of ice cream meltdown, nor the final mass loss, but could inhibit the time to first drip due to the ability of plant fibres to behave as ‘sponges’, absorbing the water from melting ice and hindering the rate of drainage by the formation of a fibrous network with the matrix phase. Higher apparent viscosities were also associated with improved meltdown properties. However, when plant fibres were co-stabilised with guar gum at the concentrations studied, improvements in the meltdown properties and control over microstructural deteriorations were observed but samples became undesirably over texturised. Sensory analysis was performed to determine the impact of plant fibres on the sensory perception of ice cream as well as the ability of plant fibres to retain sensory quality under heat shock conditions. It was found that plant fibres impart a powdery and mouth drying sensation due to the presence of insoluble fibre particles. Plant fibres of a high enough total fibre content were also found to be able to impart the correct mouthfeel properties in ice cream. Under heat shock conditions, it was found that the more freeze-thaw stable fibres were able to control increases in the iciness perception. However, plant fibres were not found to be able to control the sensory changes that are related to the structure of air, as cryo-Scanning Electron Microscopy imaging identified that plant fibres behave as anti-foams in ice cream formulations under temperature cycling conditions.

Consumers have a variety of ice cream available for purchase through retail stores, including: standard commercial, specialty store, organic, and premium commercial options. This study used a sensory analysis to solicit responses from a group of adults to determine consumer preference and acceptance of four vanilla ice creams based on taste. Consumers preferred (i) organic ice cream to standard, commercial ice cream and (ii) specialty store ice cream to standard, commercial ice cream. Additionally, consumers could identify (i) the organic ice cream when compared to the standard, commercial ice cream and (ii) the premium, commercial ice cream had more overrun than the standard, commercial ice cream. Despite the preference for organic ice cream, it was unable to be determined if consumers were willing to pay a higher price for perceived higher quality organic ice cream. This research was unable to determine if organic ice creams offer additional nutritional benefits as compared to non-organic ice cream, but nutritional analysis was performed, and further research is warranted.

Newsvendor problems in Operations Research predict the optimal inventory levels necessary to meet uncertain demands. This thesis examines an extended version of a single period multi-product newsvendor problem known as the ice cream vendor problem. In the ice cream vendor problem, there are two products – ice cream and hot chocolate – which may be substituted for one another if the outside temperature is no too hot or not too cold. In particular, the ice cream vendor problem is a data-driven extension of the conventional newsvendor problem which does not require the assumption of a specific demand distribution, thus allowing the demand for ice cream and hot chocolate respectively to be temperature dependent. Using Discrete Event Simulation, we first simulate a real-world scenario of an ice cream vendor problem via a demand whose expected value is a function of temperature. A sample average approximation technique is subsequently used to transform the stochastic newsvendor program into a feature-driven linear program based on the exogenous factors of probability of rainfall and temperature. The resulting problem is a multi-product newsvendor linear program with L1-regularization. The solution to this problem yields the expected cost to the ice cream vendor as well as the optimal order quantities for ice cream and hot chocolate, respectively.

The focus of this work was to design, develop and implement an automatic scoop system for an ice-cream shop. The main contribution covers programming of PLC and Arduino, LabVIEW, mechanical structure design of scoop, assembly line, timing belt and robotics arm and stress analysis of the structures in the system. This work solved the problem that the scooping ice-cream shop employees need to be supported by technology in their hard work and to improve the efficiency of the ice-cream disposal. The scoop is designed as a new type solving the stress issue. The control system was programmed to use robotics arm to scoop ice-cream, which enhanced the work efficiency. stress and modal analysis was done for ensure the safety of the system. Testing and validation of the system was carried out and results show it worked properly.

Includes bibliographical references (p. 62-64).<br>Thesis (S.M.)--Massachusetts Institute of Technology, Dept. of Mechanical Engineering, 2006.<br>(cont.) Carbon dioxide is recompressed from 1.97 x 106 Pa (285 psi) to 3.96 x 106 Pa (575 psi). The process is scaled by increasing the number of nozzles to accommodate the desired flow rate. Only 165 nozzles are required to flash freeze the ice cream mix at a 2000 L/hr ice cream production rate. The power consumption of a continuous cycle implementation is modeled including single or double stage carbon dioxide recovery and compression, pre-cooling of the carbon dioxide by a standard condensing unit, pumping of the ice cream mix at high pressure and extrusion of the ice cream powder by a piston or screw extruder. The power consumption of an implementation recovering 95% of the carbon dioxide is approximately 37.3% of the power consumption of a conventional process. The cost of the make-up carbon dioxide is $0.002 per liter of ice cream. A cart implementation is also possible.<br>Ice cream mix and other liquids are frozen by direct contact with carbon dioxide while carbon dioxide is throttled from a liquid phase to a saturated vapor phase. The process is demonstrated with a proof-of-principle apparatus that freezes discrete batches of mix. The fluid consumption, power consumption and space requirement of a continuous cycle implementation are modeled. In the proof-of-principle apparatus and the continuous cycle model, the ice cream mix is sprayed into the liquid carbon dioxide using 1.0 GPH Delavan fuel nozzles; the combined fluid is throttled by 2.0 GPH Delavan fuel nozzles, forming a fine mist during flash-freezing. The pressure at the outlet of the throttle determines the temperature of the saturated carbon dioxide vapor after the flashing process. The resulting product is a frozen carbonated ice cream powder. Depending on the implementation, 50-99% of the carbon dioxide flow is vented and can be compressed and recycled with additional make-up carbon dioxide flow. The required ratio of carbon dioxide to ice cream mix is found by balancing the change in enthalpy of each liquid from the inlet to the outlet state. For ice cream mix frozen from 5°C to -200C, the ratio is shown to be about 1.1.<br>by Teresa Susan Baker.<br>S.M.

Thesis (Ph. D.) University of Missouri-Columbia, 2006.<br>The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on August 3, 2007) Includes bibliographical references.

Ice cream is a popular, yet complex, multi-phase/colloidal foodstuff. To understand how this complex microstructure influences the eating behaviour of the consumer requires an interdisciplinary collaboration between Chemical Engineering and Psychology. Thus, an understanding of how product formulation affects consumer preference could be derived and could possibly be used for either product reformulation or promotion. Experiments explored and quantified the physical properties of the ice cream and how these structures translated into the sensory qualities within the human participants. This involved measuring the consumer’s preferences and the potential satiating qualities from different formulations. Destabilisation times of basic emulsions were also examined. The in-depth examination of the eating behaviour of ice cream used an universal eating machine. This showed, that regardless of formulation quality, the rate and total amount consumed remained relatively constant. This counter-intuitive result also persisted over repeated exposures to the product. By manipulating the physical structure of the ice cream (ice crystal phase through temperature manipulation), an understanding of the limits of oral sensitivity, and consumer perception of an altered product could be gained through a triangle test. These “human” results were contrasted to “machine data” (engineering measurements) gathered in the laboratory. The ice creams differed most markedly in their tribological responses. However, overall, the human panelists were insensitive to these clear physical differences in the test products.

Contents of this graduation thesis is the proposal of design machine for producing soft ice cream of the stand type specified for store spaces. Part of the thesis is the design, marketing and technical analysis. The main part is dedicated to the design process itself, which result should be the final design meeting all functional, structural, technological, aesthetic and ergonomic requirements.

Hoy en día, el incremento de la tasa de obesidad en la población peruana ha generado una necesidad por consumir productos que sean saludables, nutritivos y con pocas calorías. Tal es el caso en la industria del helado, en la cual se ha ido incrementando el consumo por helados artesanales a nivel nacional, una tendencia que irá incrementando en los próximos. De esta forma, nuestra propuesta de valor se enfoca en ofrecer helados artesanales que son elaborados a base de frutas exóticas como la pitahaya y el aguaymanto, ya que estos presentan múltiples beneficios para la salud. Asimismo, están endulzados con panela, un edulcorante natural bajo en grasas. Por otro, como parte de nuestra propuesta de responsabilidad social tenemos el contacto directo con el asilo “Casa Hogar de la Piedad”, dado que ellos serán nuestros principales contactos. Bajo este concepto nace nuestra marca Exotic Ice, el cual pretende diferenciarse del mercado por su agradable sabor y textura de nuestros helados artesanales. Con respecto a nuestro producto este se comercializará por medio de bodegas que deseen diversificar su línea de productos a través de nuestras presentaciones de 1 litro, además por el comercio ambulatorio. El cual se dará en los alrededores de las playas con mayor frecuencia de nuestra zona mencionada. Por otro lado, se contará con nuestra presencia en ferias como El Retazo en Barranco, dado que en ese lugar la demanda de consumidores es muy alta debido a la variedad de opciones que se encuentran en dicho lugar.<br>Today, the increase in the obesity rate in the Peruvian population has generated a need to consume products that are healthy, nutritious and low in calories. Such is the case in the ice cream industry, in which consumption has been increased by artisanal ice creams nationwide, a trend that will increase in the coming. In this way, our value proposition focuses on offering artisanal ice creams that are made from exotic fruits such as pitahaya and aguaymanto, since these have multiple health benefits. They are also sweetened with panela, a low-fat natural sweetener. On the other, as part of our social responsibility proposal we have direct contact with the asylum "Casa Hogar de la Piedad", since they will be our main contacts. Under this concept, our Exotic Ice brand was born, which aims to differentiate itself from the market by its pleasant taste and texture of our artisanal ice creams. Regarding our product, it will be commercialized through wineries that wish to diversify their product line through our 1-liter presentations, in addition to outpatient commerce. Which will occur around the beaches most frequently in our mentioned area. On the other hand, we will have our presence in fairs such as El Retazo in Barranco, since in that place the demand for consumers is very high due to the variety of options found in that place.<br>Trabajo de investigación

A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and Economics<br>This project consists on developing a marketing plan in the Spanish market for the ice cream brand Max Adventures in the food service sector. The objective of the plan is to increase current level of sales and distribution. For this reason an external and internal audit is done in order to understand the context, observe what competitors are doing, discover consumer needs and wants and analyze the brand internally. The proposed marketing plan is based on my internship in Unilever, the audit results and it suggests recommendations in terms of product, price and promotion.

ESR has been used to study multi-phase food systems, including ice cream and chocolate, using both spin probes and spin labels. Chemical and physical methodologies were developed and applied to study the behaviour of 1,1,3,3-tetramethylisoindolin-2-yloxyl (TMIO), the 5-pentyl derivative (PTMIO) and the water-soluble 5-sulphonate (NaTMIOS) spin probes in hydrophilic and hydrophobic phases over a range of temperatures. Linewidths and hyperfine coupling constants (aN) were derived using fitting and simulating computer software, from which rotational correlation times (tauc) and enthalpies of activation of molecular rotation were calculated. These give an indication of the local environment of the probe. In the hydrophilic phase of ice cream there was a sharp reduction in probe mobility at -18&deg;C, which did not occur in the hydrophobic phase. In chocolate, an essentially hydrophobic system, no sudden changes in mobility were detected although at around 60&deg;C there was a change in the enthalpy of activation. Spectral deconvolution techniques enabled the simultaneous study of NaTMIOS and TMIO in the hydrophilic and hydrophobic phases of ice cream and enabled the study of TMIO spectra in the presence of the underlying spectrum of the radical present in chocolate. Guar gum and xanthan gum are used as stabilisers in ice cream and were spin-labelled using 5-carboxy-TMIO (CTMIO) and 5-amino-TEMPO respectively. The ESR spectra showed that the mobilities of the nitroxide moieties were comparable with the free spin probes. The addition of the gums to a sucrose solution, a model hydrophilic system, had no appreciable effect on the mobility of the NaTMIOS spin probe.

Retentate obtained from ultrafiltration was used as a substitute for skim milk powder, in the manufacture of ice cream and cajeta (Mexican dairy spread). The products were assessed by chemical, physical, sensory and structural analysis. Ice creams made using ultrafiltered retentate had increased ash, protein, calcium, phosphorus and magnesium, but reduced lactose, potassium and sodium contents. Physical evaluation showed that UF-products were harder, more viscous and had better melting resistance, but had lower overrun and extrusion temperature than control ice cream. In Sensory analysis UF-products scored better for iciness, sandiness and fluffiness, and resisted heat shock treatment better. No consumer preference for UF-based ice cream or control ice cream was found. The UF-ice cream took longer to soften to eating consistency. Structural examination of ice cream products by various microscopy techniques revealed air cell, ice crystal and fat droplet structures within a sugar and protein matrix. Freeze substitution was applied to ice cream for Transmission Electron Microscopy to produce unique thin sectioned samples. This showed a more agglomerated casein structure than UF-based ice cream. Heat shock changed ice cream structure. Ice crystal size increased and crystals fused into a network. Air cells could be distorted into a modified channel shape. Chemical, physical, microbiological and sensorial analysis of cajeta were carried out. UF-cajeta had slightly higher protein calcium and phosphorous contents and lower lactose, potassium and sodium contents. UF-cajeta showed better sensory attributes after storage than the control, however as shelf life was extended yeast and mould growth was possible. Structural examination of cajeta showed ultrafiltered retentate in cajeta manufacture prevented the formation of larger crystals and prevented sandiness that developed in the control product.

Conselho Nacional de Desenvolvimento CientÃfico e TecnolÃgico<br>The ice cream consumption in Brazil has grown in recent years and, in parallel to the demands by consumers for safer and less artificial additives food has also increased. The ice cream is a nutritionally enriched food, since the milk has as one of its ingredients. However, this high nutritional value makes the product is very favorable to the growth of micro-organisms being necessary means taking control measures to minimize potential microbiological hazards that may occur by a post-pasteurization contamination. Listeria monocytogenes is among pathogenic microorganisms that may be present in ice cream. It is a widely present in nature bacteria and contaminate the ice cream because of environmental hygiene, manipulator or through failures ingredients added after pasteurisation. An alternative to controlling the growth of micro-organism in foods has been the use of chitosan as an antimicrobial. This research aims to evaluate the effectiveness of chitosan as an antimicrobial agent against L. innocua ATCC 3309, replacing the pathogen Listeria monocytogenes, by testing medium by determination of Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) and added a food matrix (ice cream). To this end, high molecular weight chitosan was dissolved in a solution of citric acid in the ratio 1:1.5. In the test culture medium with the following concentrations were tested: 50, 100, 200, 400 and 800&#956;g/mL; the test with ice cream, evaluated concentrations were 800, 1200 and 1600&#956;g/mL. The inoculation of L. innocua the basic syrup to ice cream was made in the stage of maturation of syrup and ice cream in their growth was followed for a period of 60 days, this microorganism counting was performed in basic syrup to ice cream immediately after inoculation and 24 hours of aging at 5  C. elapsed On ice, the count was conducted at 0, 1, 5, 10, 15, 30, 45 and 60 days. The Minimum Bactericidal Concentration (MBC) of L. innocua ATCC chitosan on 330990 was 800&#956;g/mL. Added to ice cream, none of the tested concentrations of chitosan (800, 1200 and 1600 &#61549;g / ml) reduced the concentration of L. innocua at levels necessary to consider it an antimicrobial substance on the micro-organism in question in a product with following chemical composition: 23.29 to 27.30% carbohydrate, 2.50 to 3.57% protein and 4.91 to 6.50% lipids.<br>O consumo de sorvete no Brasil vem crescendo nos Ãltimos anos e paralelo a isso Ãs exigÃncias por parte dos consumidores por alimentos mais seguros e com menos aditivos artificiais tambÃm tem aumentado. O sorvete à um alimento nutricionalmente rico, pois tem o leite como um dos seus ingredientes. PorÃm, esse elevado valor nutricional faz com que o produto seja um meio extremamente favorÃvel ao crescimento de micro-organismos sendo necessÃria a tomada de medidas de controle visando minimizar possÃveis riscos microbiolÃgicos que possam ocorrer por uma contaminaÃÃo pÃs-pasteurizaÃÃo. Listeria monocytogenes està entre os micro-organismos patogÃnicos que podem estar presentes em sorvete. Trata-se de uma bactÃria amplamente presente na natureza, podendo contaminar o sorvete devido a falhas de higiene ambiental, de manipulador ou atravÃs de ingredientes adicionados apÃs pasteurizaÃÃo. Uma das alternativas para controlar o crescimento de micro-organismo em alimentos tem sido o uso da quitosana como antimicrobiano. A presente pesquisa visa avaliar a efetividade da quitosana como antimicrobiano sobre Listeria innocua ATCC 3309, em substituiÃÃo à patÃgena Listeria monocytogenes, atravÃs de testes com meio de cultura pela determinaÃÃo da ConcentraÃÃo InibitÃria MÃnima (CIM) e da ConcentraÃÃo Bactericida MÃnima (CBM) e adicionada a uma matriz alimentar (sorvete). Para isso, quitosana de alto peso molecular, foi dissolvida em soluÃÃo de Ãcido cÃtrico na proporÃÃo 1:1,5. No teste com meio de cultura foram avaliadas as seguintes concentraÃÃes: 50, 100, 200, 400 e 800Âg/mL; no teste com sorvete, as concentraÃÃes avaliadas foram 800, 1200 e 1600Âg/mL. A inoculaÃÃo de L. innocua na calda bÃsica para sorvete foi feita na etapa de maturaÃÃo da calda e o seu crescimento no sorvete foi acompanhado por um perÃodo de 60 dias, sendo realizada a contagem desse micro-organismo na calda bÃsica para sorvete logo apÃs a inoculaÃÃo e decorrido 24 horas de maturaÃÃo à 5ÂC. No sorvete, a contagem foi realizada nos tempos 0, 1, 5, 10, 15, 30, 45 e 60 dias. A ConcentraÃÃo Bactericida MÃnima (CBM) de quitosana sobre L. innocua ATCC 330990 foi 800Âg/mL. Adicionada ao sorvete, nenhuma das concentraÃÃes de quitosana testadas (800, 1200 e 1600&#61549;g/mL) reduziram a concentraÃÃo de L. innocua a nÃveis necessÃrios para considerÃ-la uma substÃncia antimicrobiana sobre o micro-organismo em questÃo em um produto com a seguinte composiÃÃo centesimal: 23,29 à 27,30% de carboidrato, 2,50 à 3,57% de proteÃna e 4,91 à 6,50% de lipÃdios.

Ice cream mix was fermented with yogurt cultures of Streptococcus thermophilus and Lactobacillus bulgaricus to four different pH's then frozen in a batch ice cream freezer. A consumer panel of 120 people tasted samples of strawberry flavored product with pH's of 4.4, 4.7, 5.1, and 5.4 and commercial frozen yogurt as a standard. Results from the panel were used to predict a preferred pH of 4.9. Another panel of 181 people compared product at pH 4.9 with 10, 15 and 20% strawberry flavoring. There was not a statistically significant difference among levels of flavoring. Starter culture populations and lactase activity were monitored for one month both in yogurt and in the frozen fermented ice cream mix. Lactase activity and colony counts progressively decreased in refrigerated yogurt at 4°C during the 30-day period. In frozen fermented ice cream mix, lactase activity and colony counts decreased slightly. The fermented ice cream mix can be held frozen for more than one month with active lactase activity, and viable colony counts, but refrigerated yogurt does not have a shelf life of more than one month.

Eudora Welty and Wallace Stevens share important aesthetic beliefs, especially regarding uses of the creative imagination by artists in acts of creation and characters in acts of living. A close reading of seventeen of Welty's stories, accompanied by references to related ideas in many of Stevens' poems, reveals how the imagination functions as epistemology and eucharist, while governing the shape of individual human views of the quotidian. The more abstract patterns of thought in their later works seem to move Welty closer to belief in a world beyond the quotidian than they do Stevens.

Milk fat composition determines specific rheological, sensory and physicochemical properties of dairy products such as texture, melting point, flavor, color, oxidation rates, and viscosity. Previous studies have shown that milkfats containing higher levels of long chain polyunsaturated fatty acids have lower melting points and decreased solid fat contents which leads to softer-textured products. An increased risk of higher oxidation rates can be a disadvantage of high levels of polyunsaturated fatty acids. Three different milkfat compositions were obtained through dietary manipulation of cows: high oleic content, high linoleic content and control milkfat. Ice cream and butter were processed from the treated and control milks. Butter and ice cream samples then were analyzed to measure differences in fatty acid profiles and firmness. High-oleic and high-linoleic milkfat had lower concentrations of saturated fatty acids, such as C 16:0. Conjugated linoleic acid content was increased in the high-linoleic milkfat. High-oleic milkfat resulted in a softer butter. Ice cream samples were analyzed to measure differences in viscosity, melting point, oxidation rate and sensory perception. Significant differences (P<0.05) were found in the fatty acid profiles of milkfat, ice cream mix viscosity, peroxide values of ice cream after 3 to 5 months of storage, butter color, and butter firmness. Sensory analyses included a scooping test at -18°C to detect differences in texture. A difference test was conducted to determine oxidation flavor differences between the three ice cream treatments at extended storage times. No significant differences were found in the scooping test or the oxidation flavor difference. Manipulation of the cow's diet increased the total amount of unsaturated fatty acids. It also influenced firmness of butter and behavior of peroxide values during extended storage of high-linoleic ice cream.<br>Master of Science

The outbreak caused by Covid-19 changed the Italian behavioral consumption of all types of food with no exclusion. The focus of this analysis is to evaluate the impact of the pandemic on the gelato industry. To this purpose, the thesis presents the results of the research project Consumption of Gelato and the Effect of the Covid-19 Pandemic carried out within the AgriFood Management and Innovation Lab at Ca’Foscari University. The project started with the administration of a questionnaire during the summer of 2020, immediately after the Italian national lockdown. Based on the answers of a sample of 2511 Italian respondents, the study identifies the factors that influenced the consumer behavior of gelato lovers the most, allowing a comparison between past and current trends. The data collected allowed the development of both a bivariate analysis, that combined the factors with the demographic variables, and a cluster analysis, that grouped respondents’ characteristics according to their personal preferences. The sample was questioned on another related issue – the delivery services. Due to the enforced restrictions, businesses in the sector were forced to find new ways to sell their products directly to consumers’ homes. The research explains the reaction of consumers to the raise in availability of the home delivery services.

The Newsvendor problem is a classical supply chain problem used to develop strategies for inventory optimization. The goal of the newsvendor problem is to predict the optimal order quantity of a product to meet an uncertain demand in the future, given that the demand distribution itself is known. The Ice Cream Vendor Problem extends the classical newsvendor problem to an uncertain demand with unknown distribution, albeit a distribution that is known to depend on exogenous features. The goal is thus to estimate the order quantity that minimizes the total cost when demand does not follow any known statistical distribution. The problem is formulated as a mathematical programming problem and solved using a Deep Neural network approach. The feature-dependent demand data used to train and test the deep neural network is produced by a discrete event simulation based on actual daily temperature data, among other features.

Seis formulações para sorvete foram produzidas com diferentes combinações entre os estabilizantes alimentícios Goma Guar, Goma Locusta (LBG) e Gelatina e foram avaliadas durante diferentes etapas de produção: maturação, após batimento e congelamento e após congelamento total. Através dos testes ocilatórios identificou-se que as misturas para sorvetes produzidas com a combinação de Gelatina com Goma Guar e Gelatina com LBG apresentam forte relação entre tempo de maturação e propriedade reológica, o que não foi observado nas formulações contendo cada um dos estabilizantes isoladamente, e nem na formulação contendo a mistura de LBG com Goma Guar. Isso mostra a existência de uma interação forte entre gelatina e galactomananas e que a maturação dessa mistura é essencial para a formação de uma rede contínua e estável. Após maturação de 24 horas, os sorvetes foram produzidos e analisados assim que saíram da produtora a -4°C. As análises conduzidas nesta etapa foram: capacidade de aeração (overrun) e força máxima requerida para extrusão. Quando dois estabilizantes foram combinados percebeu-se menor overrun o que pode ser explicado pelo aumento da viscosidade do sistema quando combinamos dois hidrocolóides, dificultando a incorporação de ar. Pôde ser percebida uma tendência de maior força necessária para extrusão para sorvetes com maior incorporação de ar. Tanto o tamanho dos cristais de gelo quanto o volume da fase congelada podem ter contribuído para aumento da dureza dos sorvetes. Após congelamento total dos sorvetes, a análise da varredura de freqüência realizada a -8ºC mostrou que os sorvetes produzidos com Gelatina e com a mistura LBG + Gelatina apresentaram maiores valores de G&#8217; o que é um indicativo da presença de cristais de gelo maiores e também maior rigidez. Através da reologia termo-oscilatória, na faixa de temperatura de -10 a 5ºC, foi possível avaliar as modificações nas estruturas dos produtos e sua relação com as propriedades sensoriais. Entre -10ºC e -1ºC foi observado, para todas as formulações, um grande declínio nos módulos elástico (G&#8217;) e viscoso (G&#8221;) devido à perda das interações cooperativas entre os cristais de gelo, associada com o seu derretimento. Após derretimento, as formulações não variaram muito em relação ao parâmetro G&#8221;, que se relaciona com a cremosidade dos sorvetes durante consumo.<br>Six ice cream formulations were produced with different combinations of food stabilizers: Guar gum, Locust bean gum (LBG) and Gelatin. They were evaluated during different production steps: aging time, after whipping and freezing and after complete freezing. Oscillatory trials during aging time showed that ice cream mixes produced with Gelatin + Guar gum and Gelatin + LBG present strong relationship between aging time and rheologic properties, which was not observed in the formulations containing each of these stabilizers alone, nor in the formulations containing the combination of Guar gum + LBG. These results show the strong interaction between gelatin and galactomannans and, also, aging time is critical to create a continuous and stable network for this combination. After aging time (24 hours), the ice creams were produced and evaluated as soon as they were removed from the ice cream producer machine. The tests conducted this time were aeration capacity (overrun) and maximum force required for extrusion. The combination of two stabilizers produced ice creams with lower overrun, which can be explained by the higher viscosity of these systems, making them difficult to incorporate air. It was perceived a trend of greater force required for extrusion for the ice creams with greater incorporation of air. Both the size of the ice crystals as the volume of the frozen phase may have contributed to increase the hardness of these ice creams. After complete freezing, the ice creams were evaluated by a frequency sweep test at -8ºC. Ice creams produced with Gelatin and Gelatin + LBG presented higher G&#8217; values, which is an indicative of larger ice crystals and also greater rigidity. Through the thermo-oscillatory rheology, between -10ºC and +5ºC, it was possible to evaluate the changes in the structures of the products and their relation to sensory properties. Between -10°C and -1°C it was observed, for all formulations, a large decline in the elastic and viscous modules (G&#8217; and G&#8221;, respectively) due to the lost of the cooperative interactions among the ice crystals, associated with their melting. After melting, the parameter G&#8221;, associated with the creaminess of the ice cream was very similar for the six formulations evaluated.

This study aimed to obtain 15% total solids and reduced mineral content in milk UF permeate by nanofiltration, hydrolysing the lactose content of nano-concentrate enzymically, partially substituting sucrose in ice cream formulations with hydrolysed lactose nano-concentrate (HLNC), and investigating the effects of HLNC on the physio-chemical and sensory characteristics of ice cream. The desired 15% total solids in the nano-concentrate was achieved after three fold concentration of milk UF permeate. The colour of milk permeate changed, pH and mineral content decreased, and crude protein content, lactose content and titratable acidity increased. The lactose content was hydrolysed by enzyme lactase. HLNC was used to replace 25% and 50% of sucrose in ice cream formulations. Springiness, cohesiveness, chewiness, adhesiveness, hardness, iciness, Ph and colour were not significantly affected. Viscosity, freezing point, glass transition temperature, melting temperature, gumminess and sweetness were significantly decreased, whereas freezing time, saltiness and cooked flavour were significantly increased. The overall acceptability of ice cream significantly decreased at 50% but was insignificantly affected at the 25% level. These results indicate that about one quarter of sucrose could be replaced by HLNC.<br>Master of Science (Hons) (Food Technology)

Branding is essential for a business success although it may be difficult to decide what branding strategy to use. The purpose of this paper is to investigate the concept of branding, and more explicitly the strategies of umbrella branding and brand extensions and how it relates to value, in practice. A case study of an ice cream company, SIA Glass, was conducted to answer the research question of how SIA Glass’ branding strategy affect its’ brands. The method used was based on a deductive approach with semi-structured interviews. The findings indicate that SIA Glass’ decision to offer a more diverse brand portfolio created problems in its’ internal communication and the focus was lost on brands less prioritized. Instead of focusing on the SIA Glass brand, the company wanted to connect SIA Glass to its’ corporate heritage and the Bertegruppen group, and offer products in new segments with less connection to the SIA Glass brand. Conclusions from the study imply that it is difficult for a company with limited resources to have an extended brand portfolio. In addition, as brand value is co-created with consumers and customers it demand more emphasis in practice, as well as in branding research.

Customer experience as a concept is difficult to define. Customer experience has been investigated over twenty years, but still there is not a common conceptualization of the subject. There is a unite understanding of the multidimensionality of experience, but there is no definition of the dimensions. The purpose of this study is to define the dimensions of customer experience. Another purpose of this study is to measure the customer experience of Finnish ice cream bar chain. Customer Experience Index (CEI) is used as a tool for measuring the experience. CEI is developed by Kim, Cha, Knutson and Beck (2011) and this study response to the request of testing the tool in a specific area of business. The context of the study is an ice cream bar chain, which refers to café and fast food or to restaurant industry. This study is a quantitative study and as an analyzing method is factor analysis. Programs used are Excel, SPSS Statistics and SPSS Amos. Data collection is accomplished with paper questionnaire via 30 ice cream bars in Finland. The data was analyzed with principal component analysis and model fit was tested using confirmatory factor analysis. The main results of this study are that through defining seven dimensions (environment, benefit, convenience, accessibility, utility, incentive and trust) the customer experience is well expressed and the dimensions have contribution to other studies of experience. The results reinforce the usefulness of Customer Experience Index as a tool for measuring the experience, but they did not favor the theory of common measurement tool for all industries. Rather that the CEI can be used as a framework and the tool need to be modified for diverse industries separately. This study also improved understanding of customer experience in this specific industry. The conceptualization of dimensions can be used as a framework in future researches. When new information emerges it can be implemented to this knowledge and no totally new characterization need to be conveyed. Managers can use the results to gain better understanding on customer experience and when developing strategies for marketing. The results are limited to this context and to this industry<br>Asiakaskokemus käsitteenä on vaikea määritellä. Sitä on tutkittu jo yli kaksikymmentä vuotta, mutta silti siitä ei ole olemassa yleistä määritelmää. Asiakaskokemuksen moniulotteisuudesta ollaan yksimielisiä, mutta kuitenkaan ulottuvuuksia ei ole määritelty yleisesti. Tämän tutkimuksen tavoitteena on määritellä asiakaskokemuksen ulottuvuudet. Tavoitteena on myös mitata asiakaskokemusta suomalaisessa jäätelöbaariketjussa. Mittarina on käytetty asiakaskokemusindeksiä (Customer experience index, CEI). Indeksin on kehittänyt Kim, Cha, Knutson ja Beck (2011) ja tämä tutkimus vastaa pyyntöön testata indeksin soveltuvuutta eri konteksteissa. Tämä tutkimus sijoittuu jäätelöbaari kontekstiin, mikä voidaan katsoa kuuluvaksi kahvila ja pikaruoka- tai ravintola-alaan. Tämä tutkimus on kvantitatiivinen ja analyysimetodina on käytetty faktorianalyysiä. Ohjelmina käytettiin Excel, SPSS Statistics ja SPSS Amos. Aineisto on kerätty paperisella kysymyslomakkeella, joka lähetettiin kolmeenkymmeneen jäätelöbaariin Suomessa. Tutkimuksen tuloksena voidaan päätellä, että asiakaskokemus on hyvin määritelty seitsemän ulottuvuuden avulla: ympäristö, hyödyt, mukavuus, saavutettavuus, käytettävyys, kannusteet ja luottamus (engl. environment, benefit, convenience, accessibility, utility, incentive, trust). Tulokset vahvistavat useita aikaisempia tuloksia asiakaskokemuksesta. Tulokset vahvistavat indeksin käytettävyyttä asiakaskokemuksen mittarina, mutta ei tue käsitystä mittarin käytettävyydestä kaikilla aloilla samanlaisena. Pikemminkin mittaria tulee käyttää raameina asiakaskokemusta mitattaessa ja että mittaristo vaatii muokkaamista eri aloille soveltuvaksi. Tämä tutkimus myös lisäsi ymmärrystä asiakaskokemuksesta kahvila ja ravintola-alalla. Asiakaskokemuksen ulottuvuuksien määritelmää voidaan käyttää tulevien tutkimusten viitekehyksenä. Kun uutta tietoa aiheesta syntyy voidaan se liittää jo olemassa olevaan eikä kokonaan uutta luokittelua tarvitse luoda. Yritysten johtajat voivat käyttää tuloksia saadakseen laajemman käsityksen asiakaskokemuksesta omalla alallaan sekä suunnitellessaan markkinointistrategioita yritykseensä. Tulokset ovat yleistettävissä ainoastaan tässä kontekstissa

Ice cream mix (12% fat, 11% milk solids nonfat, 12.5% sugar, and 4.5% corn syrup solids) was fermented with Lactobacillus acidophilus and Bifidobacterium bifidum. Half of the mix was heat treated at 82°C for 30 minutes and cooled to 40-41°C. The other half was warmed to 40-41°C and inoculated with the starter cultures. Both were made into ice cream and stored at -29°C. Survival of L. acidophilus and B. bifidum and of β-galactosidase activity were monitored during 17 weeks of frozen storage. Reinforced clostridial medium was used to enumerate culture bacteria. Colony counts, after fermentation, for both L. acidophilus and B. bifidum were about 5 x 108. The population of cultures decreased less than one log cycle after initial freezing. After 17 weeks storage the bacterial counts were 1 x 107 for B. bifidum and were 4 x 106 for L. acidophilus. During the same period, β-galactosidase activity decreased only 31%. Therefore, frozen fermented dairy products provide a good vehicle to supply β-galactosidase enzymes to people who are lactose maldigestors. Frozen fermented ice cream was prepared at four different pH's (5.0, 5.5, 6.0, 6.5) by blending fermented mix with unfermented mix and then was frozen to produce samples for sensory evaluation. All samples were strawberry flavored. These were then evaluated by 88 judges. The preferred pH, based on overall acceptance, was 5.5. A second sensory evaluation was conducted to compare heat-treated with non-heat-treated ice cream. There were no significant differences in appearance, texture, flavor, and overall acceptance between the two samples. Our study shows that ice cream is a suitable vehicle for delivering these beneficial microorganisms and enzymes to consumers.

Two studies were conducted to examine the effects of lactose hydrolysis on freezing point and dipping characteristics of ice cream. The overall research objective was to determine changes in freezing point, texture and ease of dipping ice cream as a result of lactose hydrolysis. It was also the goal of this research to relate observations from the sensory dippability study with hardness and yield stress data to determine if the latter methods could be used as an alternative to human testing of dippability. In the first experiment, ice cream mixes were treated with lactase (EC 3.2.1.23) to cause 0 to 83% lactose hydrolysis. Lactose hydrolysis decreased the freezing point from -1.63oC in the control (0% hydrolysis) to -1.74oC in the 83% hydrolyzed sample (p < 0.05). Firmness decreased from 0.35 J in the control sample to 0.08 J in the 83% hydrolyzed sample. Lactose hydrolyzed samples melted at a faster rate than the control. There was a difference (p < 0.05) in ease of dipping between samples treated with lactase and the control. There were no perceived differences in sweetness and coldness. In the second study, ice cream mixes were treated with lactase (EC 3.2.1.23) from the microbial sources Kluyveromyces lactis and Aspergillus oryzae to cause 0 to 100% lactose hydrolysis. Compression measurements and yield stress as measured by the vane method were both affected by the temperature of the samples. R2 values for compression measurements as related to lactose hydrolysis were higher then those obtained for yield stress measurements. Human evaluation determined a difference (p < 0.05) between the control samples (0% hydrolyzed) and the treatment groups (80% and 100% hydrolyzed). This research demonstrated a relationship between lactose hydrolysis and ease of dipping ice cream. The results implied that the effect of lactose hydrolysis on the dipping characteristics could be evaluated successfully by three different methods: the vane method, compression measurements, and human evaluation. Changes in freezing point due to lactose hydrolysis were minimal, implying that monitoring freezing point is not enough to determine textural characteristics.<br>Master of Science

Широкий асортимент морозива обумовлює велике різноманіття різної тари і упаковки, що забезпечує йому привабливий зовнішній вигляд. При цьому, упаковка повинна бути зручною і не дуже дорогий, щоб покупець сплачував за якісну продукцію, а не за барвисту обгортку.

In a quest to find novel methods to improve food preservation, food companies product pipelines are largely driven by the growing customers’ request for natural solutions. To date, freezing is still the most efficient method to preserve perishable foods, without altering substantially its taste and texture and avoid the use of preservatives. The uncontrolled growth of ice crystals, pose however a serious risk for the stability of many frozen goods, threatening their integrity and sensorial features. A paradigm is represented by ice cream, whose ice crystals microstructure is fundamental to impart its characteristic mouthfeel, and as such, need to be preserved. A step forward toward the improvement of techniques to prevent extensive ice crystals growth, was represent by the introduction, a few years ago, of AntiFreeze proteins also known as Ice Structuring Proteins (ISP). By directly interacting with the water molecules that make up the crystalline structure of ice, ISP disrupt the regularity of those planes and inhibit, to a certain extent, further addition of water molecules and consequent ice crystal growth. To date, the only case of application of ISP in commercial products, is that of a fish ISP produced by recombinant S. cerevisiae. Besides the technological advantages in ice cream manufacturing enabled by the use of this protein, being a GMO derived product hampered its diffusion in GMO-skeptical communities, like in Europe and other western countries. In this scenario, the aim of this doctoral project, in collaboration with the University of Padova with the support of Food Research & Innovation srl, was focused on finding novel ISP alternatives for preservation of frozen foods. The discovery of novel sources and methods to obtain ISP, were driven by two requirement that needed to be satisfied: 1) the ISP source had be perceived as “safe” from potential consumers, 2) the bioprocess to obtain those ISP compatible with industrial uses. On the basis of requirement n.1, we chose wheat as our preferred source of ISP and, after a thorough literature search about wheat ISP, we decided to start our investigation from a Triticum aestivum Thaumatin-Like Protein (TaTLP), for which the gene sequence was publicly available. The choice fell on TaTLP as this protein was previously recovered from wheat extracts, with the ability to inhibit ice recrystallization in ice cream. In contrast with data reported in literature for TaTLP isolated from the plant, the recombinant product didn’t show any ability to prevent ice crystals grow. After a thorough biochemical investigation, we concluded that the lack of activity wasn’t ascribable to incorrect processing or maturation of TaTLP, whose structural features resembled much that of other proteins belonging to the same family. Our hypothesis, is that TaTLP doesn’t exhibit any activity toward ice per se and that previous studies suggesting the opposite, may have derived from isolations of homologues TLP, that evolved ice binding domains. From our investigations on a wheat apoplastic extract containing ISPs, we found that the activity of those ISPs could be enhanced upon addition to the extract of exogenous proteins, not necessarily ISPs. At the moment, we don’t have strong experimental evidences to elucidate the mechanism at the molecular level, but we believe that some wheat ISPs, may have evolved a strategy to enhance their single contribution to the total ice growth inhibition activity of the plant. This enhancement may rely upon the interaction of wheat ISPs with other proteins, similarly to what was observed for AFP from the overwintering insect D. canadensis. In the search of a method to efficiently extract ISP from wheat that could be used as stabilizers of the ice phase in ice cream, we set up a one-step extraction process that involved high temperature treatment of the plant. This method represent a significant step forward in terms of simplicity and yield of ISPs, compared to previous extraction methods. Plus, the ISPs obtained thereof are heat resistant, an essential feature for proteins which are to be used in industrial foods. Wheat ISPs were then used to formulate ice cream in pilot pre-industrial plant; these ice cream were subjected to thermal shock to exacerbate temperature fluctuations experienced by ice cream in its path from the factory to the household freezers. The result is a stabilized ice cream, in which ice crystals growth was inhibited by the addition of a wheat extract containing ISPs. This extract could be considered as a natural ingredient, lacking the need to be declared as an additive and therefore not falling under the E-number labeling regulation for food ingredients. In parallel to the tests performed on ice cream, isolation and partial characterization of ISP active species from wheat extract were attempted. At the end of the purification process, comprising 3 consecutive chromatographic separations, 5 proteins were eluted in a single fraction showing activity towards ice crystals growth. Being that these proteins have very similar isoelectric points and electrophoretic mobility, we believe that they might be isoforms of the same species. To conclude, we designed a feasible process to obtain ISP from a vegetal source that successfully stabilized ice cream, this method having all the features required to be implemented on a larger scale for industrial production purposes. From the collateral results obtained from our investigations on wheat extracts, interesting clues about the nature of wheat ISP has emerged, as well and their possible roles in preventing ice growth in a physiological context. Those findings, contribute to broaden the knowledge of a category of ISP that is still poorly characterized and pose the basis for new research lines.<br>Nell’ambito della conservazione di prodotti alimentari, uno dei trend di mercato in continua espansione e che fonda le proprie basi sul costante incremento della domanda di mercato, riguarda lo sviluppo di soluzioni cosiddette “naturali”. Il congelamento è ad oggi l’unica tecnica di conservazione che consente di allungare la vita di cibi deperibili, senza alternarne sostanzialmente sapore e struttura e soprattutto senza ricorrere all’impiego di conservanti. La crescita incontrollata dei cristalli di ghiaccio pone un problema di stabilità del prodotto, che si ripercuote negativamente sulle proprietà qualitative dello stesso. Un caso emblematico è quello del gelato, in cui è indispensabile che la microstruttura di cristalli di ghiaccio venga mantenuta tale per garantirne la tipiche caratteristiche di palatabilità. Un contributo sostanziale alla tecnologia del controllo dei cristalli di ghiaccio avvenuto negli ultimi anni, è rappresentato dall’ introduzione delle cosiddette Proteine AntiFreeze, anche note come proteine Ice Structuring (ISP). Interagendo specificamente con le molecole d’acqua che costituiscono la struttura cristallina del ghiaccio, le ISP sono in grado di perturbarne la regolarità ed impedire, entro certi limiti, l’accrescimento incontrollato di cristalli di ghiaccio. L’unico esempio di ISP attualmente impiegata in ambito alimentare riguarda una proteina di pesce artico prodotta mediante tecnologia del DNA ricombinante con l’impiego di S. cerevisiae. Nonostante gli indubbi vantaggi e le possibilità che l’impiego di tale proteina ha consentito ai produttori di gelato, il suo successo in Europa e alcuni paesi occidentali è stato rallentato dalla diffidenza nei confronti dei prodotti a base di OGM. In questo scenario, alla base di questo progetto di ricerca, svolto nel contesto della scuola di dottorato presso l’Università degli Studi di Padova e grazie al contributo dell’azienda Food Research & Innovation srl, vi era la necessità di ricercare soluzioni alternative alle ISP già in commercio. Tali soluzioni dovevano necessariamente rispondere a due requisiti: 1) che le ISP venissero ricavate da fonti ritenute “affidabili” dal potenziale consumatore e 2) che il procedimento produttivo per l’ottenimento di tali ISP fosse compatibile con requisiti di applicabilità industriale. Sulla base del primo requisito, abbiamo scelto di utilizzare germogli di grano (T. aestivum) come fonte di ISP. Come prima cosa, a seguito di un’estensiva ricerca in letteratura delle ISP di grano, abbiamo scelto di partire con una Thaumatin-Like protein di Triticum aestivum (TaTLP), della quale era disponibile la sequenza genica. La nostra scelta è ricaduta su TaTLP, poiché tale proteina è stata ritrovata in estratti di grano con la capacità di inibire il processo di ricristallizzazione dei ghiaccio in campioni di gelato. Contrariamente a quanto riportato in letteratura sulla proteina isolata dalla pianta, la proteina ricombinante da noi ottenuta non ha alcun effetto sulla crescita dei cristalli di ghiaccio. A seguito di un’ approfondita caratterizzazione biochimica, abbiamo potuto stabilire che la mancata di attività non è da attribuire all’incorretta maturazione della proteina, che risulta strutturalmente e funzionalmente simile ad altre proteine appartenenti alla stessa classe. La nostra ipotesi è che la proteina in questione non abbia alcuna attività nei confronti dei cristalli di ghiaccio, e che gli studi precedenti si siano basati su proteine omologhe in cui tale attività è mediata da domini proteici specifici. A seguito di un indagine sperimentale su un estratto di ISP apoplastiche di grano, abbiamo scoperto che l’attività di tale proteine può essere incrementata, mediante l’aggiunta di proteine esogene all’estratto, non necessariamente ISP. Al momento, non siamo in possesso di solide evidenze sperimentali che ci consentano di validare un modello a livello molecolare. Tuttavia, riteniamo che alcune ISP di grano, possano aver evoluto un sistema per incrementare il proprio contributo, all’attività di prevenzione dalla crescita dei cristalli di ghiaccio a livello di organismo. L’incremento dell’attività delle ISP di grano potrebbe essere mediato dall’interazione diretta con altre proteine, in maniera simile a quanto riscontrato nel caso delle ISP ritrovate nelle larve dell’ insetto D. canadensis. Con lo scopo di identificare un processo per isolare le ISP dal grano da impiegare nella stabilizzazione del gelato, abbiamo messo a punto un procedimento di estrazione che consiste in una singola fase di estrazione a caldo dal materiale fogliare. Tale procedimento rappresenta un significativo miglioramento di processi estrattivi attualmente in uso, in ottica di semplicità del metodo e resa di ISP. Un ulteriore vantaggio è costituito dal fatto che al termine del processo, si ottengono ISP resistenti al calore, una caratteristica indispensabile per la loro applicabilità a cibi prodotti a livello industriale. Con le ISP ottenute in questo modo, sono stati preparati dei gelati in impianti pilota pre-industriali, i quali sono stati poi sottoposti a shock termico, per esasperare le fluttuazioni di temperatura che avvengono durante il ciclo di vita di un gelato, dal produttore al freezer del consumatore. Il risultato è un gelato stabilizzato in cui la crescita dei cristalli di ghiaccio dovuta allo stress termico è inibita mediante l’aggiunta di un estratto di grano come fonte di ISP. Tale estratto si configura come un ingrediente naturale, per il quale non è previsto un numero E con il quale vengono normalmente catalogati gli additivi alimentari. Parallelamente ai test sul gelato, abbiamo condotto una procedura di isolamento e caratterizzazione delle componenti ISP contenute dell’estratto. Al termine di un processo di purificazione che comprende 3 passaggi cromatografici, abbiamo ottenuto 5 specie proteiche che eluiscono in una singola frazione cromatografica ad alta attività. Date le simili proprietà di carica e peso molecolare verificate in gel bidimensionali, ipotizziamo che tali proteine siano isoforme di un’ unica specie. In conclusione, abbiamo definito un processo per l’ottenimento di ISP da fonte vegetale, compatibile con requisiti di produzione industriale ed efficacie nello stabilizzare il gelato. Dai risultati collaterali di questa ricerca sono emersi importanti informazioni in merito alla natura delle ISP di grano, così come spunti interessanti sul comportamento di queste proteine in un contesto fisiologico. Queste scoperte contribuiscono ad ampliare la conoscenza di una categoria di ISP sino ad oggi poco caratterizzata e pongono le basi per nuovi filoni di ricerca.

Thesis (Ph. D.)--University of Wisconsin--Madison, 1993.<br>Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 132-140).

碩士<br>國立臺灣大學<br>企業管理碩士專班<br>102<br>The brand Topping Ice Cream was established in the year 2013 May 18 without pervious planning or preparation. The urge of starting such business was initiated by two co-founders with the pure intension of providing a better product and with the right conscious. Because within the past 3 years, there have been increasing news reports regarding to the raising concern on human health problem. As people are becoming more health conscious, this has led to certain public concern on the quality of the product they have been indulging. Therefore, the goal of Topping Ice Cream is to deliver an image of purity, fun, honesty, innocence, and quality which consumers can be confident that Topping’s product is truly suitable for people of all ages. To ensure the long-term success of the Topping Ice Cream, this Business Plan is to provide a general structure of how the company should proceed and achieve within the next 8 years with two stages of investments; initial and future investments. The Business Plan includes a comprehensive planning and preparation of Topping Ice Cream’s strategies that help define the company brand and differentiates itself in this competitive global environment.

碩士<br>國立中興大學<br>財務金融學系所<br>105<br>Monthly revenue will fluctuate with seasonal cycles; this is called low and peak season. Normally stock price and revenues are in direct proportion. As a result, investors and market analysts will pay attention to monthly revenue. When the performance of monthly revenue is outstanding, the stock price will rise, therefore attracts the attention of institutional and individual investors. The purpose of this study is to apply the growth rate of monthly revenue to exam-ine the value of information about monthly revenue under the seasonal cycles and uses the information to construct trading strategies. Furthermore, we discuss investors trading behavior and psychological bias on the results. The results reveal that investors should buy positions ahead of monthly revenue announced of seasonal operating cycle compa-nies. In addition, if the growth rate of monthly revenue is beyond expectation, we should buy and hold the position for fifteen days after revenue announcement. The performance of trading portfolio performs better than the market portfolio. The final result shows that the individual investors will follow past experiences and representativeness as rule of thumb as the face peak seasonal companies, but the phenomenon will cause cognitive bias and irrational behavior on the investment. The individual investors tend to exhibit over confidence and strongly disposition effect when they make investment decisions.