Дисертації з теми "Food and drink manufacturing"
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Stone, Jamie. "Development of a framework for enhancing resilience in the UK food and drink manufacturing sector." Thesis, Loughborough University, 2018. https://dspace.lboro.ac.uk/2134/33501.
Повний текст джерелаOgunyemi, Titilayo C. "Investigating socially responsible purchasing perceptions : perspective from the food and drink supply chains in Nigeria." Thesis, Brunel University, 2017. http://bura.brunel.ac.uk/handle/2438/16089.
Повний текст джерелаHunter, Lise. "The mediating role of entrepreneurial leadership : an investigation of the competitiveness of SMEs in the UK South-West food and drink manufacturing." Thesis, University of Plymouth, 2013. http://hdl.handle.net/10026.1/2842.
Повний текст джерелаLarenhjelm, Philip. "Employees’ individual readiness for quality improvement change : A single case-study analysis within the European food and drink industry." Thesis, Blekinge Tekniska Högskola, Institutionen för industriell ekonomi, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:bth-17293.
Повний текст джерелаMonreal, Clark Alexander Cary. "The mobile life of food and drink packaging." Thesis, University of Newcastle upon Tyne, 2014. http://hdl.handle.net/10443/2742.
Повний текст джерелаPoon, Yuk-lam Francis, and 潘煜林. "A case study of tonic food drink marketing strategy." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1995. http://hub.hku.hk/bib/B31266782.
Повний текст джерелаPoon, Yuk-lam Francis. "A case study of tonic food drink marketing strategy /." Hong Kong : University of Hong Kong, 1995. http://sunzi.lib.hku.hk/hkuto/record.jsp?B14038626.
Повний текст джерелаMartinez, Maria Angeles Garcia. "Study on innovation activities in the Spanish food and drink industry." Thesis, University of Reading, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.288070.
Повний текст джерелаHumphries, Louise Anne. "Retail buyer-supplier relationships in the European food and drink industry." Thesis, Cranfield University, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.360039.
Повний текст джерелаWilliamson, Rachel. "Exploring consumers' quality perceptions of local NI food and drink produce." Thesis, Ulster University, 2017. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.763926.
Повний текст джерелаSmith, Andrea Dominica. "The aetiology of food and drink preferences, and relationships with adiposity." Thesis, University College London (University of London), 2018. http://discovery.ucl.ac.uk/10050776/.
Повний текст джерелаDawson, Mark. "Plenti and grase : food and drink in a sixteenth-century gentry household." Thesis, University of Nottingham, 2007. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.438332.
Повний текст джерелаBowen, Robert. "The internationalisation of food and drink SMEs : towards a recipe for success." Thesis, Aberystwyth University, 2017. http://hdl.handle.net/2160/001d31b7-cdf7-42fd-bcb0-4e87223b5250.
Повний текст джерелаSilva-Plata, Catalina. "Towards a soft path for water in the food and drink industry." Thesis, University of Strathclyde, 2015. http://digitool.lib.strath.ac.uk:80/R/?func=dbin-jump-full&object_id=25993.
Повний текст джерелаEdmed, Stewart J. "A blackcurrant drink as a vehicle for supplying vitamin C compared with orange juice and water." Thesis, University of Surrey, 1999. http://epubs.surrey.ac.uk/2092/.
Повний текст джерелаAlbon, Deborah. "An ethnographic study examining food and drink practices in four early childhood settings." Thesis, London Metropolitan University, 2010. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.536733.
Повний текст джерелаDaugėlaitė, Vytautė. "Translation of Culture-Specific Drink and Food Items in “Blackberry Wine” by Joanne Harris." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2008. http://vddb.library.lt/obj/LT-eLABa-0001:E.02~2008~D_20080805_133044-81256.
Повний текст джерелаŠio magistrinio darbo „Gėrimų ir valgių pavadinimų vertimas Joanne Harris romane „Gervuogių vynas” į lietuvių kalbą” tikslas yra išanalizuoti vertimo strategijų pritaikymą gėrimų ir valgių kultūriniams pavadinimams vertime iš anglų kalbos, taip pat pateikiama išsami šių vertimo strategijų ir jų atliekamų funkcijų analizė. Darbe nagrinėjama skirtingos vertimo strategijos, kurios buvo pateikiamos vertimo srityje tokių žinomų mokslininkų kaip Mona Baker (1992), Javier-Franco Aixelá, Eirlys E.Davies (2003). Be to, analizuojama vertėjos Mildos Dyke vartojamos vertimo strategijos į lietuvių kalbą. Teoriniai aspektai analizuojami praktinėje darbo dalyje, atsižvelgiant į dažniausiai vartojamų vertimo strategijų pritaikymą verčiant kultūrinius gėrimų ir valgių pavadinimus bei pastarųjų būdingas savybes verčiant į tikslinę kalbą. Praktinėje dalyje pateikiami vertimo sunkumai ir jų sprendimo būdai pritaikyti verčiant kultūrines realijas. Analizuojamos dvi pagrindinės kultūrinių gėrimų ir valgių denotatų grupės, kurias verčiant sprendžiami sudėtingi ir kartais polemiški klausimai literatūriniuose kūriniuose. Verčiant minėtas realijų grupes yra taikomos įvairios vertimo strategijos, iš kurių pabrėžiamos pačios dažniausios, veiksmingiausios. Šiame darbe yra dvi dalys: teorinė ir praktinė. Teorinėje dalyje pateikiami pagrindiniai darbo uždaviniai, tikslas, metodai, vertimo pavyzdžiai, taip pat aptariami pagrindiniai ekvivalentiškumo klausimai vertimo teorijoje, skirtingi ekvivalentiškumo... [toliau žr. visą tekstą]
Ong, Audra Wei Ming. "Accounting for intangible assets in the food, drink and media industries in the UK." Thesis, University of the West of England, Bristol, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.322430.
Повний текст джерелаSims, Rebecca. "The tourist g(r)aze : understanding place and identity through holiday food and drink." Thesis, Lancaster University, 2008. http://eprints.lancs.ac.uk/54125/.
Повний текст джерелаDouglas, Tony. "An investigation into the sales process practiced by Scottish-based food and drink SMEs." Thesis, Edinburgh Napier University, 2013. http://researchrepository.napier.ac.uk/Output/6038.
Повний текст джерелаKhattar, Sandeep. "An approach to sourcing optimization at a high volume soft drink manufacturer." Thesis, Massachusetts Institute of Technology, 2006. http://hdl.handle.net/1721.1/37135.
Повний текст джерелаIncludes bibliographical references (p. 60).
The Pepsi Bottling Group (PBG) is the world's largest manufacturer, seller, and distributor of carbonated and non-carbonated Pepsi-Cola beverages. The supply chain network in the United States consists of 52 plants, over 360 warehouses, and an ever growing portfolio of SKU's. Currently, there is no robust method for determining the sourcing strategy - in which plant(s) to produce each product. The objective of this thesis is to develop an approach that allows PBG to determine where products should be produced to reduce overall supply chain costs while meeting all relevant business constraints. An approach to sourcing utilizing an optimization algorithm is presented, along with a suggested implementation plan. This approach has demonstrated the potential to generate significant cost savings throughout the supply chain. The research for this thesis was conducted during an internship with the Pepsi Bottling Group, in affiliation with the Leaders for Manufacturing program at the Massachusetts Institute of Technology.
by Sandeep Khattar.
S.M.
M.B.A.
Magnusson, Gunnar. "Innovations in small food and drink production companies in Sweden : the case of Skåne region." Thesis, Stockholms universitet, Kulturgeografiska institutionen, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:su:diva-104261.
Повний текст джерелаBlack, Iris. "The use of images of food and drink in the lyric poems of Eustache Deschamps." Thesis, University of Edinburgh, 1993. http://hdl.handle.net/1842/20049.
Повний текст джерелаDullaghan, Melissa Faith. ""Pleasant episodes" of gastronomy : food and drink in F. Scott Fitzgerald's The beautiful and damned." [Tampa, Fla] : University of South Florida, 2008. http://purl.fcla.edu/usf/dc/et/SFE0002385.
Повний текст джерелаSenker, J. M. "Retail influence on manufacturing innovation." Thesis, University of Sussex, 1986. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.375848.
Повний текст джерелаDakup, Karan. "The adoption of eco-innovations : a study of SMEs in the Scottish food and drink sector." Thesis, Robert Gordon University, 2018. http://hdl.handle.net/10059/3112.
Повний текст джерелаMcCord, Olivia Love. "Body Mass Index and Soft Drink Consumption Among Adolescents." Diss., CLICK HERE for online access, 2004. http://contentdm.lib.byu.edu/ETD/image/etd475.pdf.
Повний текст джерелаKrzyzaniak, Sally-Ann Caroline. "Determining the barriers to effective food safety governance in food manufacturing : a case study." Thesis, University of Portsmouth, 2018. https://researchportal.port.ac.uk/portal/en/theses/determining-the-barriers-to-effective-food-safety-governance-in-food-manufacturing(7ba057ee-b3d1-429c-8516-2d6973e6026f).html.
Повний текст джерелаDiabate, Youssouf Nelson Robert G. "Vertical integration in the food manufacturing industry 1967-1992." Auburn, Ala., 2006. http://repo.lib.auburn.edu/Send%206-15-07/DIABATE_YOUSSOUF_4.pdf.
Повний текст джерелаJensen, Emilie. "Measuring cost effectiveness of product wheels in food manufacturing." Thesis, Kansas State University, 2014. http://hdl.handle.net/2097/32786.
Повний текст джерелаDepartment of Agricultural Economics
Keith Harris
The focus of this research is to create a production schedule that will increase capacity while staying within business constraints of shelf life and warehouse space in a industrial food processing environment. The results support that product wheels maximize process responsiveness by lengthening production runs, and increasing safety stock inventory. In doing so, it maintains acceptable customer service levels and minimizes overtime costs. This study develops a model that simulates the relevant variables impacting the performance of the operation. The results show significant cost reductions are achieved by eliminating changeovers, increasing line capacity, safety stock levels protect against 99% of order variation, and warehouse space is available to house increased cycle stock and safety stock. Given the results on this line, I recommend expanding the model to other food processing locations within the business to further increase capacity and decrease overtime expenses.
Phillips, James Henry IV. "THE LESSONS OF HUNGER: FOOD, DRINK, AND THE CONCEPT OF CORRECTIVE AFFLICTION IN THREE PURITAN CAPTIVITY NARRATIVES." NCSU, 2007. http://www.lib.ncsu.edu/theses/available/etd-06042007-184148/.
Повний текст джерелаNaish, Katherine R. "Eat, drink, and be mirrored : effects of observing actions towards food on corticospinal excitability and cortical activity." Thesis, University of Reading, 2013. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.627641.
Повний текст джерелаCampbell, Lucy Zarina. "Using communication technologies to deliver public health agendas in National Health Service food and drink automated vending." Thesis, University College London (University of London), 2017. http://discovery.ucl.ac.uk/10038795/.
Повний текст джерелаDullaghan, Melissa Faith. "“Pleasant Episodes” of Gastronomy: Food and Drink in F. Scott Fitzgerald’s The Beautiful and Damned." Scholar Commons, 2008. https://scholarcommons.usf.edu/etd/222.
Повний текст джерелаBryant, David Nicholas. "Supply chain demand management within the food sector." Thesis, Imperial College London, 1999. http://hdl.handle.net/10044/1/8138.
Повний текст джерелаNgwa, Macceline Bih. "The application of good manufacturing practices as a quality approach to food safety in a food manufacturing establishment in the Western Cape South Africa." Thesis, Cape Peninsula University of Technology, 2017. http://hdl.handle.net/20.500.11838/2525.
Повний текст джерелаGood Manufacturing Practices (GMP) is a segment of quality assurance which guarantees that food products produced are uniform and controlled to the appropriate quality standards for their required use and as expected by the marketing authority. A survey was carried out to assess the awareness and implementation level of GMP guidelines amongst manufacturers in the Western Cape, South Africa. Based on a literature review on GMP in the food manufacturing establishments a research problem was identified forming the crux of the research which reads as follows: “the lack of enforcement of approved standards within the food manufacturing establishments in the Western Cape Province, South Africa may result in the food product quality being questioned by consumers”. The objective of this study was to assess the awareness and implementation of GMP among food manufacturing establishments in the Western Cape. The literature was reviewed to discover what is currently known concerning GMP in the food manufacturing industries. Fresh food produce manufacturing establishments in the Western Cape Province South Africa were targeted for this study, with 52 responding to the questionnaires. Data was collected by means of self-administered structured questionnaires and individual face-to-face interviews with six of the establishments that participated in the questionnaires. Data for the questionnaires was analysed by means Statistical Package for Social Science (SPSS) version 19 software programme in order to generate descriptive statistical results and to determine potential areas for improvement in the establishments surveyed. Data for individual face-to-face interview was recorded by transcribing and analysed by inductive reasoning. In particular, Cronbach’s alpha was utilized to test the reliability of the key items of GMP.
Kearney, J. M. "Advertising for cariogenic food and drinks : a cross-over randomised controlled trial investigating the effect of cariogenic food and drink advertising on children's dietary intake." Thesis, University of Liverpool, 2018. http://livrepository.liverpool.ac.uk/3027509/.
Повний текст джерелаCahill, Sean Andrew. "Concentration and costs in Canadian food manufacturing industries, 1961-1982." Thesis, University of British Columbia, 1986. http://hdl.handle.net/2429/27850.
Повний текст джерелаLand and Food Systems, Faculty of
Graduate
Ward, A. V. "Economic changes in the U.K. food manufacturing industry 1919-39." Thesis, University of Reading, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.254852.
Повний текст джерелаRana, Padmakshi. "Exploration of corporate social responsibility (CSR) in food manufacturing companies." Thesis, University of Cambridge, 2011. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.609401.
Повний текст джерелаMooney, Alaina. "Stability of essential nutrients in pet food manufacturing and storage." Thesis, Kansas State University, 2016. http://hdl.handle.net/2097/32683.
Повний текст джерелаGrain Science and Industry
Greg Aldrich
Processing pet food can be beneficial, but can also have adverse effects on shelf-life and nutrient survival. Most affected are supplemental vitamins and essential fatty acids (EFA). Pet food complicates this relative to human foods by combining all elements into the product before processing and requiring an extensive shelf-life (up to 2 years). The objective of this research was to determine the effects of processing, diet, and storage conditions on vitamin (vitamin A, vitamin D₃, vitamin E, folic acid and thiamine) and omega-3 fatty acid (with an emphasis on eicosapentaenoic acid; EPA 20:5n3, and docosahexaenoic acid; DHA; 22:6n3) retention. The research was conducted in two separate experiments. Each experimental diet was produced on a single-screw extruder and triple-pass dryer. Target nutrients were evaluated in premixes in tandem to extruded diets. The vitamin study was conducted as a 3 X 2 X 2 factorial arrangement of treatments with 3 levels of dietary crude protein (CP), 2 screw speeds in the extruder, and 2 levels of time X temperature combinations in the dryer. Vitamins were added at 10 times normal levels to aid in analysis. The EFA study was conducted as a 3 X 3 factorial arrangement of treatments with 3 levels of dietary protein and 3 different omega-3 sources: fish oil, fish meal, or purpose-grown algae rich in DHA. In the vitamin premix study, the quantity of vitamins declined by approximately 50% over 6 months storage in ambient conditions (AMB; 20C, 50%RH), and all except folic acid were lost to some degree in stressed shelf life testing (SSLT; 50C, 70% RH) over 6 weeks. In all cases, the concentration of vitamins in food exiting the extruder and dryer were lower than target levels. As CP increased, the retention was higher (P ≤ 0.05) for vitamins A, E, and folic acid off the extruder (e.g. 225,352 vs. 219,184 and 206,249 IU/kg of vitamin A for high vs. medium and low CP, respectively), and vitamin D₃, E, and folic acid off the dryer (e.g. 9,047 vs. 7,473 and 6,945 IU/kg of vitamin D₃ for high vs. medium and low CP, respectively). During storage of finished pet food in AMB, vitamins A and D₃ were lost (P < 0.05) to the greatest degree (49 and 22%, respectively). The total retention following both processing and AMB storage was 27, 68, 78% for vitamins A, D₃, and E, respectively, while folic acid and thiamine were relatively stable. In SSLT storage, all vitamins except vitamin E were depleted more than 60% (P < 0.05) by 24 weeks, whereas total retention following both processing and SSLT storage was 3, 59, 43, 33, and 7% for vitamins A, D₃, and E, folic acid, and thiamine, respectively. This would suggest that beyond processing losses, the vitamins are relatively stable in premixes and foods if stored in AMB conditions. In the study to evaluate fatty acid stability within a vitamin premix, EPA, DHA, and total omega-3 fatty acids were relatively stable during storage over 6 weeks with losses no greater than 12% in stressed shelf life testing (SSLT; 40C, 70% RH). While in ambient conditions (23C, 50% RH) over 3 months, there was a total loss of EPA, DHA and total fatty acids by 17, 9, and 11%, respectively. Exiting the extruder and dryer, EPA and DHA were not affected by CP level or Omega-3 source. As SSLT storage of finished pet food increased through 24 weeks, EPA, DHA, and total fatty acids declined slightly (P < 0.05; 125, 82 mg/kg for EPA and 77, 60 mg/kg for DHA, and 418, 476 mg/kg for total fatty acids at 0 vs. 24 wk. As time in ambient storage reached 24 months, EPA, DHA, and total fatty acids declined slightly (P < 0.05; 125 vs. 78 mg/kg for EPA and 77 vs. 50 mg/kg for DHA, and 387 vs. 373 for total fatty acids at 0 vs. 24 mo.) Algal-DHA appears to be a stable source of DHA when compared to fish oil and fishmeal. During processing retention of fat soluble vitamins was less than water soluble vitamins, and the omega-3 fatty acids were relatively unaffected. Whereas, vitamins appeared to be more sensitive to temperature during storage and the omega 3 fatty acids more affected by time.
Adil, Muhammad Soban, and Sedin Mekanic. "Industry 4.0 and the Food Manufacturing Industry: A Conceptual Framework." Thesis, Internationella Handelshögskolan, Jönköping University, IHH, Centre of Logistics and Supply Chain Management (CeLS), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-49170.
Повний текст джерелаNagappan, Subbiah Nagappan. "Waste stream reclamation for food manufacturing operations using membrane filtration." The Ohio State University, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=osu1530804776915171.
Повний текст джерелаPongpattanasili, Chaitamlong. "An appropriate manufacturing strategy model for the Thai food processing industry." Access electronically, 2004. http://www.library.uow.edu.au/adt-NWU/public/adt-NWU20070215.170406/index.html.
Повний текст джерелаDePriest, Ashley. "The Nutrition Environment Measurements Survey: An Assessment of the Vending Machine Food and Drink Environment at Georgia State University." Digital Archive @ GSU, 2011. http://digitalarchive.gsu.edu/nutrition_theses/12.
Повний текст джерелаBabcock, Jessica. "Redeveloping a Montana food processing industry the role of food innovation centers /." CONNECT TO THIS TITLE ONLINE, 2008. http://etd.lib.umt.edu/theses/available/etd-12112008-142728/.
Повний текст джерелаBashir, Amreen. "Exploring the biological basis for Salmonella persistence in food manufacturing environments." Thesis, Aston University, 2016. http://publications.aston.ac.uk/28847/.
Повний текст джерелаNewman, Sandra M. "Effects of Stabilizers and pH Adjustments on Milk Proteins in UHT-Treated Citrus Juice/Skim Milk Blend Drink." DigitalCommons@USU, 1992. https://digitalcommons.usu.edu/etd/5368.
Повний текст джерелаLima, NatÃlia Duarte de. "Composite drink powder containing acerola pulp (Malpighia emarginata D.C.) and dairy whey : production and stability." Universidade Federal do CearÃ, 2015. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=15998.
Повний текст джерелаThe idea of uniting acerola pulp, tropical product, whey by-product of the dairy industry, led to this experiment to develop a new product with different properties, rich in ascorbic acid, proteins and minerals out. Thus, this study aimed to obtain drink made in containing acerola pulp powder and whey through drying spray-dryer. First, we evaluated the influence of process conditions (temperature:. 115-186 Â C and air flow rate from 3.57 to 4.43 m3 / min) on the hygroscopicity, degree of caking, moisture, color (L *, a *, b *) solubility, ascorbic acid and total protein powders using an experimental design type central composite (CCRD). The established from the best drying conditions (. 175 Â C and 3.7 m3 / min), an outline Simplex centroid mixtures for obtaining the best formulation of the powder mix was made containing three components: acerola pulp, whey, maltodextrin. Powders produced were analyzed the following parameters: acidity, pH, soluble solids, humidity, water activity, ascorbic acid, reducing and total sugars, lipids, protein, ash, color parameters (L *, a *, b *) , solubility, hygroscopicity, caking grade and carotenoids. The products produced by the spraying process proved to be of high quality and physical condition and satisfactory physico-chemical, the best formulation was the sample with 50: 25: 25% (m / m) of acerola pulp, whey and maltodextrin, respectively. Next, we assessed the stability of these powders during 75 days of storage laminated packaging and vacuum sealed. It was concluded that the storage kept drinking with good physical and physical-chemical characteristics, as well as ascorbic acid source (1 146.13 mg / 100g) and proteins (0.49% m / m).
A ideia de unir polpa de acerola, produto tropical, com soro lÃcteo subproduto da indÃstria de laticÃnios, conduziu a este experimento a desenvolver um novo produto com propriedades diferenciadas, rico em Ãcido ascÃrbico, proteÃnas e sai minerais. Neste sentido, este trabalho teve como objetivo a obtenÃÃo de bebida composta em pà contendo polpa de acerola e soro lÃcteo por meio da secagem em spray-dryer. Primeiramente, avaliou-se a influÃncia das condiÃÃes de processo (temperaturas: 115 a 186 ÂC e vazÃo de ar de 3,57 a 4,43 m3 / min.) sobre a higroscopicidade, grau de caking, umidade, cor (L*, a*, b*) solubilidade, Ãcido ascÃrbico e proteÃnas totais dos pÃs atravÃs de um planejamento experimental do tipo composto central rotacional (DCCR). A partir das melhores condiÃÃes de secagem estabelecida (175 ÂC e 3,7 m3 / min.), foi feito um delineamento de misturas Simplex Centroide para obtenÃÃo da melhor formulaÃÃo da mistura em pà contendo trÃs componentes: polpa de acerola, soro de leite e maltodextrina. Os pÃs produzidos foram analisados nos seguintes parÃmetros: acidez titulÃvel, pH, sÃlidos solÃveis, umidade, atividade de Ãgua, Ãcido ascÃrbico, aÃÃcares redutores e totais, lipÃdeos, proteÃnas, cinzas, parÃmetros de cor (L*, a*, b*), solubilidade, higroscopicidade, grau de caking e carotenoides. Os produtos produzidos pelo processo de aspersÃo mostraram-se com qualidade e condiÃÃes fÃsicas e fÃsico-quÃmicos satisfatÃrias, a melhor formulaÃÃo foi da amostra com 50:25:25% (m/m) de polpa de acerola, soro lÃcteo e maltodextrina, respectivamente. Em seguida, avaliou-se a estabilidade destes pÃs, durante 75 dias de armazenamento em embalagem laminada e selada a vÃcuo. Concluiu-se que o armazenamento manteve a bebida com boas caracterÃsticas fÃsicas e fÃsico-quÃmicas, alÃm de fonte de Ãcido ascÃrbico (1 146,13 mg / 100g) e proteÃnas (0,49% m/m).
Mensah, L. D. "Development of food safety capability in Ghana to enhance access to the Global Food Manufacturing Value Chain (GFMVC)." Thesis, Cranfield University, 2011. http://dspace.lib.cranfield.ac.uk/handle/1826/7010.
Повний текст джерела