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Dissertations / Theses on the topic 'Biscuits'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Bidgood, Lee, and ETSU Faculty Bluegrass Band. ""Biscuits and Bluegrass" Concert." Digital Commons @ East Tennessee State University, 2015. https://dc.etsu.edu/etsu-works/1072.

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2

McKee, David Joseph. "Microwave baking characteristics of oatmeal biscuits." Thesis, Queen's University Belfast, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.432671.

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3

Burseg, Kerstin M. M. "Flavour perception of biscuits a psychophysical approach." Thesis, University of Nottingham, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.503909.

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A psychophysical approach was applied to study cross-modality between texture, sweetness and aroma in a real food system (biscuits). A range of biscuits varying in fat, flour and sugar levels as well as sugar form and sugar pre-treatment were made according to a statistical D-optimal Mixture Design (main effects crossed with a categorical factor). This allowed control of the interactions between ingredients in the complex biscuit system but also expressed ingredient-texture relationships in mathematical terms. Studying biscuit texture (structure and mechanical properties) revealed that the bis

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4

Charles, Stacey A. "The utilization and performance of carbohydrate-based fat replacers in southern-style baking powder biscuits." Thesis, This resource online, 1994. http://scholar.lib.vt.edu/theses/available/etd-05042010-020335/.

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5

Dunn, Jennifer. "The effect of spices on carboxymethyllyinse levels in biscuits." Thesis, Kansas State University, 2012. http://hdl.handle.net/2097/15062.

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Master of Science<br>Food Science Institute<br>J. Scott Smith<br>Carboxymethyllysine (CML) and other advanced glycation end products (AGEs) have been shown to affect diseases such as diabetes, cancer, and Alzheimer’s by inducing oxidative stress, inflammation, and tissue damage. CML is formed in foods through Maillard browning reactions and through various mechanisms that are affected by time, temperature, pH, water activity, trace metals, and antioxidants. Natural antioxidants can be found in plant and fruit extracts, as well as in spices. The research contained herein is in two parts. The

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6

Plinval, de Guillebon Régine de. "Les biscuits de porcelaine de Paris (XVIIIe - XIXe siècle)." Paris, EPHE, 2009. http://www.theses.fr/2009EPHE4015.

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De nombreuses statuettes fabriquées par les manufactures de porcelaine installées à Paris à partir de 1770, sont laissées à l’état de biscuit (porcelaine cuite sans couverte). Ce sont des œuvres multiples, exécutées par moulage. Nous étudions leur origine, leur technique et procédés de fabrication, dont les expériences de cuisson au charbon de terre, en 1782-1785, et la photosculpture vers 1864-1867. Le rôle des hommes en tant qu’investisseurs, entrepreneurs, hommes de science, artistes et ouvriers, est replacé dans son contexte (organisation du travail, salaires). Les manufactures sont examin

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7

Ross, Dianne S., of Western Sydney Hawkesbury University, and Faculty of Science and Technology. "Development of biscuits with reduced levels of sugar and fat." THESIS_FST_xxx_Ross_D.xml, 1996. http://handle.uws.edu.au:8081/1959.7/28.

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The market drive to develop lite foods in Australia. Extensive research has been conducted in the area of dairy products and processed meats. Some research has been carried out on cookies, crackers and cakes, whilst little has been done on plain sweet biscuits. As plain sweet biscuits have a considerable share of the Australian biscuit market, the potential for reducing sugar and fat in this variety was investigated. The functional properties of polydextrose as a sugar and a fat replacer were also determined. Replacements of up to 100% sugar and 50% fat were separately achieved using polydextr

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8

Ross, Dianne S. "Development of biscuits with reduced levels of sugar and fat." Thesis, View thesis, 1996. http://hdl.handle.net/1959.7/uws:28.

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The market drive to develop lite foods in Australia. Extensive research has been conducted in the area of dairy products and processed meats. Some research has been carried out on cookies, crackers and cakes, whilst little has been done on plain sweet biscuits. As plain sweet biscuits have a considerable share of the Australian biscuit market, the potential for reducing sugar and fat in this variety was investigated. The functional properties of polydextrose as a sugar and a fat replacer were also determined. Replacements of up to 100% sugar and 50% fat were separately achieved using polydextr

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9

Ross, Dianne S. "Development of biscuits with reduced levels of sugar and fat /." View thesis, 1996. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030811.132937/index.html.

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Thesis (M. Sc. (Hons))--University of Western Sydney, Hawkesbury, 1996.<br>Thesis "submitted in partial fulfilment of the requirement for the Degree of Master of Science." Title page incorrectly cites "Faculty of Food Science and Technology."

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10

Petitjean-Villemejane, Cindy. "Formulation raisonnée de biscuits à bénéfice satiété : approches physicochimique, nutritionnelle et sensorielle." Electronic Thesis or Diss., Paris, AgroParisTech, 2012. http://www.theses.fr/2012AGPT0007.

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Des biscuits enrichis en protéines et/ou en fibres, contenant peu de matières grasses et de sucres ont été formulés, en optimisant à la fois les paramètres de composition et notamment la teneur en eau de la pâte ; mais également les paramètres du procédé, comme ceux du pétrissage, du façonnage par mouleuse rotative et de la cuisson. Des outils d'aide à la formulation ont été développés afin d'optimiser cette phase. Il s'agit d'un outil sensoriel prédictif de la machinabilité des pâtes moulées et d'un outil mathématique de prédiction de l'hydratation des pâtes biscuitières en fonction de leur c

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11

DI, CAIRANO MARIA. "Formulation of gluten free biscuits with underexploited flours: focus on glycaemic index." Doctoral thesis, Università degli studi della Basilicata, 2021. http://hdl.handle.net/11563/149623.

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In recent years, many progresses have been made in the production of gluten free baked goods. In the past, the main and only goal of gluten free producers was to ensure the safety of consumption to celiac consumers without any attention to nutritional and sensory quality. Albeit to date, more attention is paid to them, the quality of gluten free products is in the spotlight. Efforts from research and industries are required to offer gluten free products with improved nutritional and sensory properties. It has indeed been seen that gluten free diet often presents nutritional deficiencies and hi

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12

Noe, Herbert Malise. "The influence of aerosolized microorganisms on the safety and quality of fortified biscuits." Thesis, Bloemfontein : Central University of Technology, Free State, 2005. http://hdl.handle.net/11462/59.

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Thesis (M. Tech.(Environmental Health)) - Central University of Technology, Free State, 2005<br>As the concentration of dust has been shown to be proportional to seasonal change in the Free State Province of South Africa, one might expect the prevalence of associated microorganisms to follow the same pattern. The presence of dust is also associated with an aerosolised microbial population that gets blown into almost any unsealed environment including food storage facilities at schools. In addition, facility design and storage practices at these schools are under-developed and could subsequentl

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13

Batista, Andreia Sofia Cunha. "Análise diagnóstico do sistema de rastreabilidade de uma fábrica de bolachas." Master's thesis, ISA/UTL, 2011. http://hdl.handle.net/10400.5/3887.

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Mestrado em Engenharia Alimentar: Qualidade e Segurança Alimentar - Instituto Superior de Agronomia<br>Food safety is a global concern. Over the years, consumers have become increasing-ly demanding, with the products they consume and the food security is now an issue with high relevance for this. Today consumer is more concerned with the quality of the products it consumes, and as such companies must adopt strict and effective systems to monitor and ensure the quality of their products. Security is a fundamental requirement for quality, because without security you can-not guarantee quality.

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14

Maache-Rezzoug, Zoulikha. "Contribution à l'étude de l'aptitude technologique des pâtes biscuitières." Compiègne, 1995. http://www.theses.fr/1995COMPD806.

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La maîtrise des procédés industriels nécessite indiscutablement la prise en compte de la qualité du produit fini. L'analyse et la quantification de cette qualité, en vue d'intervenir sur les paramètres opératoires en temps réel, restent les principaux objectifs de l'industrie moderne. En effet, le procédé biscuitier souffre de l'absence de corrélations significatives entre la qualité de la matière première, la farine notamment, et la qualité du produit fini (caractéristiques dimensionnelles et texture notamment). C'est dans ce contexte que nous avons réalisé notre étude qui s'inscrit en amont

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15

Blackhall, Robert Brian. "Taguchi methods and texture profile analysis applied to the manufacture of rotary moulded biscuits." Thesis, Heriot-Watt University, 2003. http://hdl.handle.net/10399/424.

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16

Robertson, Katherine Anne. "Effect of flour protein content on the utilization of shortening and cellulose in biscuits." Thesis, Virginia Tech, 1988. http://hdl.handle.net/10919/45172.

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Biscuits were prepared from eighteen different recipe formulations. The biscuits were made from flour containing 7.53%, 8.99%, and 10.05% protein with 30, 40, and 50 grams of shortening and 0 or 2.2 grams of microcrystalline cellulose (MCC). Biscuit quality was assessed by objective and sensory evaluation. The caloric content of the biscuits was also determined by bomb calorimetry. No significant differences were detected in biscuit volume, crumb and crust color, or tenderness. The biscuits prepared with lower levels of shortening were moister than the biscuits prepared with higher levels of

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17

Adedara, Olumide Ayomide. "Why sorghum and biscuits have similar texture : the roles of protein starch and sugar." Diss., University of Pretoria, 2017. http://hdl.handle.net/2263/60809.

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To help improve food security in sub-Saharan Africa, producing products such as biscuits from locally grown sorghum represents a viable alternative to using imported wheat. Sorghum biscuits are also valuable option for coeliac patients due to their gluten-free nature. Unlike the inferior quality that characterizes many gluten-free products, sorghum biscuits have similar texture to wheat biscuits. Although gluten is present as part of the wheat biscuit matrix, there are debates about its actual state and role in the texture of wheat biscuits. The objective of this work was to determine why sorg

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18

Johnson, Michelle E., Eileen M. Cress, Kailey Riddle, Kaitlyn Webb, and W. Andrew Clark. "Protein Fortification of a Typical Biscuit Recipe." Digital Commons @ East Tennessee State University, 2017. https://dc.etsu.edu/etsu-works/2505.

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19

FAHLOUL, DJAMEL. "Modelisation et simulation d'un four-tunnel contributions a la maitrise de la cuisson des biscuits." Massy, ENSIA, 1994. http://www.theses.fr/1994EIAA0039.

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Ce travail a pour objectif le developpement d'un modele de connaissance d'un four-tunnel de cuisson des biscuits. Nous avons opte pour un modele statique pour decrire les transferts de chaleur et de matiere dans la chambre de cuisson. Le modele de la cuisson du biscuit a ete simplifie pour ne prendre en compte que le sechage. La luminescence du biscuit qui est un critere de qualite important a ete modelise selon une cinetique d'ordre 1 divisee en deux etapes. Nous avons valide le modele sur les profils suivants : temperature et hygrometrie de l'air de cuisson, temperature et teneur en eau du b

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20

Phongnarisorn, Benjapor. "Effect of Matcha green tea powder in shortbread biscuits on consumer acceptability and acute metabolic response." Thesis, University of Leeds, 2017. http://etheses.whiterose.ac.uk/17084/.

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Matcha green tea powder (MGTP) is made by finely grounding green tea leaves and is increasingly used to flavour food products. The aim of this thesis was to produce a shortbread biscuit product containing MGTP and to evaluate its consumer acceptability and the effect of its consumption on postprandial blood glucose, triglyceride, and satiety responses. In the first instance, the phytochemical composition of the MGTP was determined and compared to green tea extract powder (GTEP), another popular product, which is prepared by solvent extraction. HPLC analysis revealed that MGTP had higher total

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21

Dovi, Koya Ange Pamela. "Whole grain sorghum and whole grain cowpea biscuits as a complementary food for improved child nutrition." Diss., University of Pretoria, 2013. http://hdl.handle.net/2263/43320.

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Protein-energy malnutrition (PEM) among children remains a huge burden in Africa. Due to poverty, such children rely on the same starchy staples, such as sorghum, consumed in the household, as both their source of energy and protein. However, sorghum has a low protein quality, particularly with respect to the indispensable amino acid lysine and also protein digestibility. Local pulses such as cowpea are important vehicles to address PEM. Biscuits are favoured as means of fortification because they are palatable, nutrient-dense, in ready-to-eat form and have a long shelf-life. Therefore, the ob

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Davoli, Fernanda Zaccarelli. "Efeito da adição de emulsificantes na cristalização de gorduras baixo trans para recheio de biscoito." [s.n.], 2010. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256083.

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Orientador: Daniel Barrera-Arellano<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-16T14:44:14Z (GMT). No. of bitstreams: 1 Davoli_FernandaZaccarelli_M.pdf: 1950760 bytes, checksum: beddba9801d9e0ab94fdf516e8404ff5 (MD5) Previous issue date: 2010<br>Resumo: As comprovações científicas que demonstram os danos causados à saúde pelo consumo de ácidos graxos trans, aliadas às novas legislações que restringem a quantidade de ácidos graxos trans ou determinam a necessidade de suas quantidades serem especifi

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23

Charun, Eric. "Influence des conditions de pétrissage et de la composition biochimique des farines sur la qualité des biscuits secs laminés." Dijon, 1997. http://www.theses.fr/1997DIJOS066.

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L'influence des conditions de pétrissage sur la stabilité dimensionnelle des biscuits secs est étudiée sur une ligne de fabrication pilote instrumentée par des capteurs de force et de température. Le rôle de l'apport énergétique est étudié a partir des effets indépendants des variables vitesse et temps de pétrissage et des effets de la température finale de pate. Cette dernière variable est ajustée indépendamment de l'apport d'énergie mécanique par régulation de la température de double enveloppe du pétrin. Les pates sont caractérisées par des méthodes rhéologiques et physico-chimiques. Avec u

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24

PETIT, MARIE-DOMINIQUE. "Solubilisation et reticulation enzymatiques des pentosanes de la farine de ble. Application au pain et aux biscuits." Nantes, 1995. http://www.theses.fr/1995NANT2119.

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Les pentosanes sont des polysaccharides solubles ou insolubles influencant les caracteristiques de la pate et des produits de cuisson (pain et biscuits). A l'etat isole, les pentosanes solubles ont la capacite a former des gels irreversibles. Pourtant, cette aptitude n'a pas encore ete exploitee au sein de la pate. Par ailleurs, il existe des enzymes qui solubilisent les pentosanes insolubles en arabinoxylanes de haut poids moleculaire, aptes a reticuler. L'objectif de ce travail a donc ete d'utiliser ces enzymes solubilisantes afin d'accroitre la quantite de pentosanes en solution dans la pat

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25

Biguzzi, Coralie. "L'amélioration de la qualité nutritionnelle est-elle compatible avec le maintien de la qualité sensorielle ? : L'exemple des biscuits." Phd thesis, Université de Bourgogne, 2013. http://tel.archives-ouvertes.fr/tel-00909653.

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Plusieurs fabricants de biscuits et gâteaux français se sont engagés à mettre sur le marché des produits de meilleure qualité nutritionnelle. Ce travail de thèse a eu pour objectif de déterminer si cette amélioration de la qualité nutritionnelle était compatible avec le maintien de la qualité sensorielle. La première étude portait sur l'impact des réductions en lipides et/ou en sucres sur l'appréciation et la perception sensorielle de neuf catégories de biscuits et gâteaux. Les résultats montrent que les enfants perçoivent peu de différences et apprécient généralement autant les variantes rédu

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Fernandes, Tânia Filipa Correia. "Scale up do processo de produção da bolacha Newkcal para a escala industrial - adaptação de uma linha de produção." Master's thesis, ISA, 2014. http://hdl.handle.net/10400.5/6775.

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Mestrado em Engenharia Alimentar - Processamento de Alimentos - Instituto Superior de Agronomia<br>This thesis portrays the scale up process of the semi-sweet biscuit production Newkcal from the pilot to industrial scale, highlighting occurred troubles, respective possible causes and the solutions adopted to solve them. These solutions resulted in modifications of the recipe and the biscuit manufacturing process, such as: reducing the total weight of Newkcal dough; opting for a three stage formulation of the dough; production of two different Newkcal formats with different production line spee

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Tabouillot, Pascal. "Caractérisation rhéologique des pâtes biscuitières en compression uniaxiale." Compiègne, 1993. http://www.theses.fr/1993COMPD647.

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L'objectif de ce travail était de mettre au point une méthode de mesure physique simple, fiable et d'interprétation sûre, pour mesurer, puis prédire les propriétés technologiques des pâtes biscuitières. A cet effet, un rhéomètre a été conçu et réalisé. Cet appareil de rhéologie permet d'imposer différents modes de sollicitation (déformation à différentes vitesses, déformation en régime harmonique, cycles de compression-relaxation. . . ). Les échantillons de pâte ont été déformés en compression uniaxiale, à vitesse constante. Le modèle de Maxwell convecté a été retenu pour l'analyse des rhéogra

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28

Délen, Claire. "The Huntley and Palmers biscuit company (Reading, 1841-1977) : a history." Thesis, Sorbonne université, 2018. http://www.theses.fr/2018SORUL136.

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Cette thèse retrace l’histoire de la biscuiterie Huntley and Palmers, implantée à Reading de 1841 à 1977. Elle étudie le développement de l’entreprise à travers ses successives innovations et modernisations, d’une firme familiale traditionnelle à une entreprise moderne qui finit absorbée par de plus grands groupes. Ce travail examine l’impact de ce géant de l’industrie biscuitière sur la société britannique et plus largement le monde à travers une étude de sa production alimentaire ainsi que de sa production visuelle, en mobilisant des éléments de culture matérielle des archives officielles de

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Nafidi, Mohamed. "Étude du comportement rhéologique des pâtes de farine de blé." Compiègne, 1988. http://www.theses.fr/1988COMPD124.

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Il s'agit d'utiliser les méthodes de mesure rhéologique pour caractériser le comportement des pâtes de farine afin de contrôler les fluctuations, dues notamment aux conditions agroclimatiques, de la qualité de cette farine. L'étude a porté essentiellement sur des farines destinées à la fabrication biscuitière. A partir des mesures de la contrainte à taux de cisaillement constant et des mesures de relaxation, effectuées sur des échantillons de pâte de farine de teneur en eau variant de 65% a 45%, a été mis en évidence le comportement viscoélastique qui est le siège d'une rhéodestruction (décroi

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30

Serrem, C. A. (Charlotte Atsango). "Development of soy fortified sorghum and bread wheat biscuits as a supplementary food to combat protein energy malnutrition in young children." Thesis, University of Pretoria, 2010. http://hdl.handle.net/2263/25565.

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Protein Energy Malnutrition (PEM) due to under nutrition is a major public health problem among children in Africa and other developing countries. Sorghum and bread wheat, which are important dietary staples in the semi-arid tropics of Africa, are suitable vehicles for delivering proteins to alleviate PEM. Formulation of foods from these low-lysine staples fortified with legumes is a sustainable approach to improve the protein nutritional quality of foods for young children. Biscuits offer a valuable vehicle for fortification as they are nutrient dense, ready-to-eat, have a long shelf-life and

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Boullenger, Garance <1996&gt. ""How do agri-food companies define sustainability criteria for their raw materials purchasing? Study of wheat sustainable sourcing within biscuits producing companies."." Master's Degree Thesis, Università Ca' Foscari Venezia, 2019. http://hdl.handle.net/10579/15553.

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Rebellato, Ana Paula 1977. "Biscoitos elaborados com farinhas de trigo fortificadas com ferro : teor do mineral e qualidade físico-química durante a estocagem." [s.n.], 2012. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254642.

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Orientador: Juliana Azevedo Lima-Pallone<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-20T21:26:18Z (GMT). No. of bitstreams: 1 Rebellato_AnaPaula_M.pdf: 1287593 bytes, checksum: 661e828d074dab6ac68c3fad61029313 (MD5) Previous issue date: 2012<br>Resumo: No Brasil a ANVISA através da Resolução nº 344 de 2002, instituiu a obrigatoriedade do enriquecimento de farinhas de trigo e milho com ácido fólico e ferro. A deficiência de ferro é apontada como a principal causa da anemia ferropriva. A fortificação

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Galluccio, E. "L-ARGININE IN HEALTHY FOOD IN OBESE SUBJECTS WITH IMPAIRED GLUCOSE TOLERANCE AND METABOLIC SYNDROME." Doctoral thesis, Università degli Studi di Milano, 2014. http://hdl.handle.net/2434/232642.

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Introduction: Metabolic syndrome is characterized by impaired glucose regulation, insulin resistance, hypertension, dyslipidemia, obesity, altered indices of vascular regeneration. Nitric oxide, potent endogenous vasodilator, is synthesized by nitric oxide synthase from L-arginine. Many studies showed that L-arginine supplementation improved metabolic and vascular function. A low caloric food product containing L-arginine, in form of a biscuit, was created and used in this study. Aim: This is a 7-week, double-blind crossover study performed in obese subjects with impaired glucose tolerance an

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Fernandez-Maloigne, Christine. "Segmentation et caractérisation d'images de texture à l'aide d'informations statistiques : application à l'industrie agro-alimentaire." Compiègne, 1989. http://www.theses.fr/1989COMPD218.

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Les travaux présentés dans cette thèse portent sur un problème de caractérisation de l'alvéolation de biscuits extrudés. Pour ce faire, diverses techniques d'analyse d'images texturées ont été étudiées, avant de s'arrêter aux méthodes statistiques et notamment aux matrices de longueurs de plages (LDP) et à leurs paramètres discriminants. Cette étude nous a ainsi amenés à élaborer une méthode originale de codage d'images à l'aide des matrices de LDP, qui a été testée sur de nombreuses images d'origines diverses afin d'en montrer la validité. La performance de l'algorithme est comparée à celle d

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Marcilio, Roberto. "Uso do grão de amaranto no desenvolvimento de produto tipo "cookie" isento de gluten. Caracteristicas nutricionais e sensoriais." [s.n.], 2001. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254499.

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Orientador: Jaime Amaya-Farfan<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-07-29T04:58:59Z (GMT). No. of bitstreams: 1 Marcilio_Roberto_M.pdf: 6541964 bytes, checksum: b91b4bce4bb28c3f375e616c8ef63f68 (MD5) Previous issue date: 2001<br>Resumo: O único tratamento efetivo para as pessoas celíacas é a remoção total da dieta de produtos contendo glutén, ou seja, elaborados com grãos considerados tóxicos. Essa remoção é tarefa dificil devido à grande quantidade de produtos industrializados e caseiros prepa

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Fustier, Patrick Jean. "Influence des fractions de mouture de blé tendre (farines patente, de-coupure et basse) sur les propriétés rhéologiques des pâtes et caractéristiques des biscuits." Thesis, Université Laval, 2006. http://www.theses.ulaval.ca/2006/23843/23843.pdf.

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Fustier, Patrick. "Influence des fractions de mouture de blé tendre (farines patente, de-coupure et basse) sur les propriétés rhéologiques des pâtes et caractéristiques des biscuits." Doctoral thesis, Université Laval, 2006. http://hdl.handle.net/20.500.11794/18322.

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DONATO, Nilcimelly Rodrigues. "Secagem de spirulina (spirulina platensis) e utilização na produção de biscoitos." Universidade Federal de Campina Grande, 2015. http://dspace.sti.ufcg.edu.br:8080/jspui/handle/riufcg/970.

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Submitted by Emanuel Varela Cardoso (emanuel.varela@ufcg.edu.br) on 2018-06-13T19:28:04Z No. of bitstreams: 1 NILCIMELLY RODRIGUES DONATO – TESE (PPGEP) 2015.pdf: 1910403 bytes, checksum: cb3125ef7977ff3d0eccce0d6bbe3ace (MD5)<br>Made available in DSpace on 2018-06-13T19:28:04Z (GMT). No. of bitstreams: 1 NILCIMELLY RODRIGUES DONATO – TESE (PPGEP) 2015.pdf: 1910403 bytes, checksum: cb3125ef7977ff3d0eccce0d6bbe3ace (MD5) Previous issue date: 2015-02-26<br>As microalgas possuem substâncias químicas e nutricionais de relevância na evolução humana, destacando-se a Spirulinapor sua alta concent

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Adjei-Duodu, Thomas. "Physical, chemical and functional properties of tiger nuts (Cyperus esculentus) selected from Ghana, Cameroon and UK market (Spain)." Thesis, University of Plymouth, 2015. http://hdl.handle.net/10026.1/3313.

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The tiger nut (Cyperus esculentus) has attracted a lot of unsubstantiated health claims, yet there is a dearth of research investigation within Ghana specifically in the area of food product development. This study addresses the development of ‘functional bread and biscuit’ from tiger nuts obtained from UK market (Spain). The chemical constituents; carbohydrate, lipid, protein, dietary minerals and antioxidants, the functional properties of three varieties of tiger nuts obtained from Ghana (black and brown), Cameroon (yellow) and UK market (Spain) (brown) were investigated using standard analy

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Worbisová, Michaela. "Analýza trhu sušenek aplikovaná na in-store prostředí." Master's thesis, Vysoká škola ekonomická v Praze, 2011. http://www.nusl.cz/ntk/nusl-150139.

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The main aims of this diploma thesis were to analyze the biscuits market at in-store area and to give some recommendations to Kraft Foods company, how to communicate in this media type in future. The diploma thesis consists of theoretical and methodological part and practical part. In the theoretical and methodological part, there are described terms related to the market, analysis of the market, customers' behaviour - its types, process and influencing factors. Also in this part the in-store communication, the subject, process and methods of marketing research are explained. The practical par

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Tabouillot, Pascal. "Caractérisation rhéologique des pâtes biscuitières en compression uniaxiale : Impact industriel de la méthode." Compiègne, 1993. http://www.theses.fr/1993COMP647S.

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L'objectif de ce travail était de mettre au point une méthode de mesure physique simple, fiable et d'interprétation sûre, pour mesurer, puis prédire les propriétés technologiques des pâtes biscuitières. A cet effet, un rhéomètre a été conçu et réalisé. Cet appareil de rhéologie permet d'imposer différents modes de sollicitation (déformation à différentes vitesses, déformation en régime harmonique, cycles de compression-relaxation. . . ). Les échantillons de pâte ont été déformés en compression uniaxiale, à vitesse constante. Le modèle de Maxwell convecté a été retenu pour l'analyse des rhéogra

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Délen, Claire. "The Huntley and Palmers biscuit company (Reading, 1841-1977) : a history." Electronic Thesis or Diss., Sorbonne université, 2018. http://www.theses.fr/2018SORUL136.

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Cette thèse retrace l’histoire de la biscuiterie Huntley and Palmers, implantée à Reading de 1841 à 1977. Elle étudie le développement de l’entreprise à travers ses successives innovations et modernisations, d’une firme familiale traditionnelle à une entreprise moderne qui finit absorbée par de plus grands groupes. Ce travail examine l’impact de ce géant de l’industrie biscuitière sur la société britannique et plus largement le monde à travers une étude de sa production alimentaire ainsi que de sa production visuelle, en mobilisant des éléments de culture matérielle des archives officielles de

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Maciel, Leda Maria Braga. "UtilizaÃÃo da farinha de linhaÃa (Linum usitatissimum L.) no processamento de biscoito tipo "cracker": caracterÃsticas fÃsico-quÃmicas, nutricionais e sensoriais." Universidade Federal do CearÃ, 2006. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=1522.

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FundaÃÃo Cearense de Apoio ao Desenvolvimento Cientifico e TecnolÃgico<br>Na Ãltima dÃcada o consumo de linhaÃa (Linum usitatissimum L.) vem aumentando e despertando o interesse de muitos pesquisadores, porque ela contÃm combinaÃÃes funcionais como o Ãcido linolÃnico (ALA), lignanas e fibras que estÃo relacionados ao seu potencial benÃfico Ã saÃde. VÃrios estudos comprovaram os benefÃcios da alimentaÃÃo suplementada com linhaÃa na prevenÃÃo e tratamento de diversas enfermidades, entre elas: doenÃas vasculares, cÃncer, diabetes, artrite, lÃpus, sintomas da menopausa e pÃsmenopausa, constipaÃÃo,

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Goullieux, Adeline. "Définition et analyse d'une nouvelle méthode de mesure instrumentale de la texture des produits biscuitiers : application à la maîtrise du procédé de production biscuitière." Compiègne, 1994. http://www.theses.fr/1994COMPD727.

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L'objectif de ce travail était de mettre au point une méthode de mesure instrumentale de la texture des produits alimentaires solides, fragiles, granulaires de type biscuits secs, pour mesurer les propriétés texturales du produit fini en relation avec les paramètres du procédé de fabrication. A cet effet, un test de pénétrométrie conique a été utilisé et étudié. Il permet de calculer des paramètres reflétant l'état de surface, l'aspect sablé et la cohésion des biscuits. Par ailleurs, l'aspect visuel de la texture est étudié par analyse informatique d'image. Deux algorithmes sont employés : un

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Maciel, Leda Maria Braga. "Utilização da farinha de linhaça (Linum usitatissimum L.) no processamento de biscoito tipo "cracker": características físico-químicas, nutricionais e sensoriais." reponame:Repositório Institucional da UFC, 2006. http://www.repositorio.ufc.br/handle/riufc/17643.

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MACIEL, Leda Maria Braga. Utilização da farinha de linhaça (Linum usitatissimum L.) no processamento de biscoito tipo "cracker": características físico-químicas, nutricionais e sensoriais. 2006. 114 f. : Dissertação (mestrado) - Universidade Federal do Ceará, Centro de Ciências Agrárias, Departamento de Tecnologia de Alimentos, Fortaleza-CE, 2007<br>Submitted by Nádja Goes (nmoraissoares@gmail.com) on 2016-06-14T12:42:29Z No. of bitstreams: 1 2006_dis_lmbmaciel.pdf: 804159 bytes, checksum: 2b2647c88c25b89e0143d09c7da2e8e9 (MD5)<br>Approved for entry into archive by Nádja Goes (nmoraissoares@gm

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Penteado, Alessandra Afonso Teixeira. "Aplicação de gorduras "low trans" à base de soja, formuladas utilizando rede neural artificial, em biscoitos laminados." [s.n.], 2012. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256002.

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Orientador: Caroline Joy Steel<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-19T12:10:54Z (GMT). No. of bitstreams: 1 Penteado_AlessandraAfonsoTeixeira_M.pdf: 973579 bytes, checksum: 53ad98f08de44e474e99931a80129f8b (MD5) Previous issue date: 2012<br>Resumo: Após as crescentes divulgações na mídia dos malefícios à saúde causados pela ingestão de gorduras trans e a Resolução RDC 360, de 23 de dezembro de 2003, que estabelece a obrigatoriedade de declaração dos níveis de gordura trans nos rótulos dos a

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Tavares, Bruna de Oliveira. "Biscoito free-gluten à base de co-produtos agroindustriais do arroz e da soja." Universidade Federal de Goiás, 2014. http://repositorio.bc.ufg.br/tede/handle/tede/4509.

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Submitted by Luciana Ferreira (lucgeral@gmail.com) on 2015-05-12T13:56:38Z No. of bitstreams: 2 Dissertação - Bruna de Oliveira Tavares - 2014.pdf: 1252047 bytes, checksum: 5ac42551628afe8edb2fb4003ca5ed29 (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5)<br>Approved for entry into archive by Luciana Ferreira (lucgeral@gmail.com) on 2015-05-12T13:58:57Z (GMT) No. of bitstreams: 2 Dissertação - Bruna de Oliveira Tavares - 2014.pdf: 1252047 bytes, checksum: 5ac42551628afe8edb2fb4003ca5ed29 (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (

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Arias-Mesía, Luz-Natalia, and Felícita-Noelia Zapata-Yarlequé. "Estudio de prefactibilidad para la instalación de una planta para la elaboración de galletas enriquecidas con harina de algarroba (Prosopis pallida)." Bachelor's thesis, Universidad de Lima, 2017. http://repositorio.ulima.edu.pe/handle/ulima/4266.

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El presente estudio de prefactibilidad tiene como objetivo principal establecer y demostrar la viabilidad de mercado, tecnológica, económica y financiera para la instalación de una planta de elaboración de galletas enriquecidas con harina de algarroba (Prosopis Pallida) para consumo masivo; ofreciendo un producto cuya ventaja competitiva se basa en la diferenciación del producto, resaltando las principales características nutricionales de la harina de algarroba<br>The present prefeasibility study has as its main objective to establish and demonstrate the commercial, technological, economic

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Mihoková, Jana. "Kupní rozhodovací proces spotřebitele na trhu sušenek a oplatek." Master's thesis, Vysoká škola ekonomická v Praze, 2009. http://www.nusl.cz/ntk/nusl-17392.

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The aim of this diploma thesis is to analyze a purchasing behavior of consumers in the market of biscuits and wafers, find specifics and map out the usage of sales channels. The first part focuses on the theoretical apparatus that helps to understand consumers' predispositions, lifestyle and purchasing decision process in general. The second part concentrates on biscuits and wafers and the current situation. The third practical part deals with the results of marketing research of consumers in biscuits and wafers category.

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Lacerda, Adriano Costa. "Reestruturação espacial do setor tritícola no Brasil e o desenvolvimento do mercado de biscoitos e massas alimentícias." Universidade Estadual do Oeste do Paraná, 2017. http://tede.unioeste.br/handle/tede/3005.

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Submitted by Fabielle Cheuczuk (fabielle.cheuczuk@unioeste.br) on 2017-09-04T14:50:23Z No. of bitstreams: 2 Adriano_Costa_Lacerda_2017.pdf: 1793358 bytes, checksum: 3aba2f4ed90a9fccd99fc22624776f08 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5)<br>Made available in DSpace on 2017-09-04T14:50:23Z (GMT). No. of bitstreams: 2 Adriano_Costa_Lacerda_2017.pdf: 1793358 bytes, checksum: 3aba2f4ed90a9fccd99fc22624776f08 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Previous issue date: 2017-02-15<br>Coordenação de Aperfeiçoamento de Pessoal

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