Thematische Bibliographien / Yoghurt packaging

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Buchteile

Auswahl der wissenschaftlichen Literatur zum Thema „Yoghurt packaging“

Autor: Grafiati

Veröffentlicht am 4. Juni 2021

Zuletzt aktualisiert am 21. Februar 2023

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Zeitschriftenartikel zum Thema "Yoghurt packaging"

Eker, Bülent, and Ayşegül Akdogan Eker. "Developing Packaging by Using Smart Material which Helps to Realize Spoilage in Yoghurt." Key Engineering Materials 471-472 (February 2011): 185–90. http://dx.doi.org/10.4028/www.scientific.net/kem.471-472.185.

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The important effect of yoghurt on people's health caused increasing of many technological works and researches not only in our country but also all over the world.The environment in which yoghurt kept, may cause many sort of germs and contamination paths by the effects of some factors which are fairly similar to its own structure. These factors change the shelf-life of yoghurt and finally cause spoilage in yoghurt. In this context, it is known that the scientific works in this area which are aiming to minimize this spoilage effect, focus on the yogurt structure and packaging of yoghurt. The a

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Tomić Maksan, Marina. "Consumers’ attitudes, motives and behaviour towards organic yoghurt in Croatia." Mljekarstvo 72, no. 1 (December 23, 2021): 43–53. http://dx.doi.org/10.15567/mljekarstvo.2022.0105.

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The organic food market is constantly growing, while organic yoghurt belongs to the category of the best-selling organic products in the dairy products group. The aim of this study was to determine consumer behaviour in the purchase and consumption of organic yoghurt, attitudes concerning organic yoghurt, and motives for organic yoghurt purchase. An online survey was conducted among organic yoghurt buyers. More than a third of respondents buy and consume organic yoghurt two to three times a month. Respondents buy most often organic yoghurt made from cow’s milk, in plastic packaging, in superma

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Amar, Abu, Muhami Muhami, Iyus Hendrawan, and Edward S. Tampubolon. "INKUBATOR PRODUKSI YOGHURT SKALA RUMAH TANGGA UNTUK PERBAIKAN PROSES PRODUKSI DI KABUPATEN KUNINGAN." MITRA: Jurnal Pemberdayaan Masyarakat 2, no. 2 (November 1, 2018): 80–91. http://dx.doi.org/10.25170/mitra.v2i2.102.

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The quality of yoghurt produced in District of Cipari, Cigugur Kuningan Regency failed to meet the required standard despite the fact that socialization of yoghurt GMP program, facilitation and delivery of inkubator for yoghurt production had been implemented. Therefore, this study reported the performance of the incubators which had been produced and granted to two cooperatives in the District of Cipari, Kuningan, namely Laras Ati and Lembah Kamoning. The method used was to directly test the incubators for the production of yoghurt in a laboratory Institut Teknologi Indonesia and in Kuningan.

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Aggarwal, Ankit, and Horst-Christian Langowski. "Packaging Functions and Their Role in Technical Development of Food Packaging Systems: Functional Equivalence in Yoghurt Packaging." Procedia CIRP 90 (2020): 405–10. http://dx.doi.org/10.1016/j.procir.2020.01.063.

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Sözeri Atik, Didem, and Fatma Çoşkun. "Some Properties of Probiotic Yoghurt Produced for Babies by Adding Fruit Puree, Containing B. infantis, B. bifidum, B. longum, L. paracasei." Turkish Journal of Agriculture - Food Science and Technology 9, no. 10 (November 1, 2021): 1840–48. http://dx.doi.org/10.24925/turjaf.v9i10.1840-1848.4337.

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Probiotic yoghurt with fruit was produced to enrich the intestinal flora of infants and to prevent various ailments in infants when the flora is inadequate. Peach, apple and pear purees (10% and 20% each), cow milk, milk powder, starter culture (combination of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Bifidobacterium infantis, Bifidobacterium bifidum, Bifidobacterium longum and Lactobacillus paracasei) were used in the production of probiotic yogurt for babies. Some properties of yoghurt samples were investigated during fermentation and on the 1st, 7th, 14th and 21

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Walker, Karen Z., Julie Woods, Jamie Ross, and Rachel Hechtman. "Yoghurt and dairy snacks presented for sale to an Australian consumer: are they becoming less healthy?" Public Health Nutrition 13, no. 7 (December 22, 2009): 1036–41. http://dx.doi.org/10.1017/s1368980009992965.

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AbstractObjectiveTo assess the nutrient profile of yoghurts and dairy desserts.DesignNutrition information panels and product labels on yoghurts and dairy desserts offered for sale were surveyed in 2005 and 2008 and nutrients analysed by two nutrient profiling systems.SettingA large supermarket in metropolitan Melbourne, Australia.ResultsIn total, 248 and 140 dairy snacks (yoghurt, fromage frais or dairy desserts) were surveyed in 2005 and 2008, respectively. Over this time, median packet size rose significantly (P≤ 0·001). In yoghurts, median energy and total fat content also increased while

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Piqueras-Fiszman, Betina, and Charles Spence. "The influence of the feel of the container on the perception of food within." Seeing and Perceiving 25 (2012): 66. http://dx.doi.org/10.1163/187847612x646875.

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Most of the published research on the perception of food and drink has focused on what happens in-mouth during consumption. It is, however, important to note that people’s judgments are also profoundly influenced by other sensory cues, such as haptic input, be it their direct (oral-somatosensory) contact with the food itself, or their indirect contact with the product packaging, plateware, or cutlery as well. A series of experiments are reported which together demonstrate that people also evaluate the sensory characteristics, and even the quality and estimated price, of foods and beverages bas

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Hidanah, Sri, Emy Koestanti Sabdoningrum, and Anam Al-Arif. "PELATIHAN SUSU PASTEURISASI, YOGHURT DAN CARA PENGEMASANNYA DALAM PENINGKATKAN PENDAPATAN PANTI ASUHAN HIMATUN AYAT." Jurnal Layanan Masyarakat (Journal of Public Services) 5, no. 2 (November 24, 2021): 382. http://dx.doi.org/10.20473/jlm.v5i2.2021.382-389.

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AbstractHimmatun Ayat was an orphanage located on Jalan Dukuh Kupang, Surabaya, East Java which aimed to build public awareness of orphans, poor people, and neglected children in achieving their goals for a better future. The problems faced by the Himmatun Ayat orphanage during the COVID-19 pandemic were the decline in turnover and market saturation for their products. The solution was to evoke entrepreneurship development during the pandemic with innovation and technology by providing training on the manufacture of various flavors pasteurized milk, yogurt, and packaging methods to increase th

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Miller, Craig W., Minh H. Nguyen, Michael Rooney, and Kaila Kailasapathy. "The influence of packaging materials on the dissolved oxygen content of probiotic yoghurt." Packaging Technology and Science 15, no. 3 (2002): 133–38. http://dx.doi.org/10.1002/pts.578.

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Theben, Alexandra, Melissa Gerards, and Frans Folkvord. "The Effect of Packaging Color and Health Claims on Product Attitude and Buying Intention." International Journal of Environmental Research and Public Health 17, no. 6 (March 18, 2020): 1991. http://dx.doi.org/10.3390/ijerph17061991.

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Packaging design is an important factor when consumers look out for healthy food. The study tested for effects of packaging color and health claims of a fictional fruit yoghurt package on attitude towards the product and subsequently, consumer’s buying intention, using a 2 × 2 between-subjects experimental design. We also tested whether interest in healthy food is a moderating factor. We found no evidence to support that visual cues (color) and textual cues (health-related advertising claims) are effective in influencing consumer attitude towards the product. Consumers did not show a more posi

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Dissertationen zum Thema "Yoghurt packaging"

Miller, Craig William, University of Western Sydney, of Science Technology and Environment College, and of Science Food and Horticulture School. "A study of packaging methods to reduce the dissolved oxygen content in probiotic yoghurt." THESIS_CSTE_SFH_Miller_C.xml, 2003. http://handle.uws.edu.au:8081/1959.7/633.

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Probiotic bacteria are added to commercial yoghurts as adjunct cultures, to impart health benefits to consumers. To gain maximum therapeutic benefit, the bacteria must remain viable over the shelf life of the yoghurt. Studies have shown, however, that the viability of these bacteria decreases significantly over this period and in some products, is negligible prior to the expiry date. Some strains of probiotic bacteria are oxygen sensitive. Yoghurt has been found to contain a significant concentration of dissolved oxygen and it has been proposed that this has a negative effect on probiotic viab

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Hultin, Marina, and Lina Larsson. "Optimerad förpackningsdesign : Med avseende att minimera livsmedelspill." Thesis, Karlstad University, Faculty of Technology and Science, 2007. http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-1134.

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<p>This degree project was performed by Marina Hultin and Lina Larsson and it is our final project in the Innovation- and design engineer programme at Karlstad University. The project was carried out during the spring semester 2007. The project comprises 20 weeks of work and 5 of these were reserved for a study of literature. Our project was assigned by Designstudio Värmland and our instructor and examiner was Lennart Wihk.</p><p>Each year 50 kg of food is thrown away per person. One of the reasons for this is that a lot of the food remains in the container. We produce more food than there is

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Miller, Craig William. "A study of packaging methods to reduce the dissolved oxygen content in probiotic yoghurt." Thesis, View thesis, 2003. http://handle.uws.edu.au:8081/1959.7/633.

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Miller, Craig William. "A study of packaging methods to reduce the dissolved oxygen content in probiotic yoghurt." View thesis, 2003. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20040701.172045/index.html.

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Buchteile zum Thema "Yoghurt packaging"

Saint-Eve, Anne, Cécile Levy, Marine Le Moigne, Solenn Coic, Violette Ducruet, and Isabelle Souchon. "Packaging material and formulation of flavoured yoghurts: how to choose the kind of polymer in accordance with the yoghurt composition?" In Flavour Science - Recent Advances and Trends, 269–72. Elsevier, 2006. http://dx.doi.org/10.1016/s0167-4501(06)80064-6.

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Rafique, Nagina, Turfa Mamoona, Saiqa Bashir, Imtiaz Hussain, and Imran Hayat. "Lactobacilli: Application in Food Industry." In Lactobacillus - A Multifunctional Genus [Working Title]. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.106856.

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Lactobacillus is an important class of Gram-positive, non-spore-forming bacteria for food industrial applications. The genus Lactobacillus is a potential candidate in fermentation technology for the production of fermented food, feed, and pharmaceutical products. The diverse features of Lactobacilli based on their capability to produce acids, enzymes, bacteriocins by fermenting carbohydrates. Lactobacilli have probiotic potential and therefore applied in dairy [cheese, yoghurt, fermented milk] and nondairy products such as sausages, juices as well as in animal feed in the form of starter culture. Among Lactobacilli, lactic acid-producing bacteria are applied as starter cultures in a variety of fermented foods. Lactobacilli are the natural microflora of the gastrointestinal tract and play a beneficial role against infections. The ability of Lactobacilli to produce bacteriocins and other antifungal compound lead to the development of bioprotective cultures for use in different foods. Bacteriocins has wide applications in food industries for preventing the attack of foodborne pathogens and for manufacturing active packaging materials. This chapter aimed to review significant industrial applications of Lactobacilli with specified strains and also starter cultures with their potential beneficial effects are engrossed. The chapter highlights the commercial applications of Lactobacilli in the food, feed, wine and pharmaceutical industries.

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