Log in

Relevant bibliographies by topics / Confectionary product / Dissertations / Theses

To see the other types of publications on this topic, follow the link: Confectionary product.

Dissertations / Theses on the topic 'Confectionary product'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 27 dissertations / theses for your research on the topic 'Confectionary product.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse dissertations / theses on a wide variety of disciplines and organise your bibliography correctly.

1

Chaisirivichien, Nutnaree, and Vuthi Tansomsakul. "The Perception of Thai Consumer toward Loose Candy (Lösgodis) : The Study of Product Selection for Thai Market." Thesis, Mälardalens högskola, Akademin för hållbar samhälls- och teknikutveckling, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:mdh:diva-12460.

Full text

Abstract:

Problem: What are Thai consumers’ perceptions toward sugar confectionery products, which are sold as loose candy (lösgodis) in Sweden? Purpose: The aim of this study is to identify and describe the perception of Thai consumers toward sugar confectionery products with the concept of loose candy (lösgodis) by putting an emphasis on the preferences of product features and the choices of product as well as explore the similarities and differences of each demographic and psychographic group. Method: Method included a collection of information concerning theories. model and confectionery market inf

APA, Harvard, Vancouver, ISO, and other styles

2

Poledňáková, Lucia. "Marketingová stratégia vybranej spoločnosti pri uvedení nového výrobku na trh." Master's thesis, Vysoká škola ekonomická v Praze, 2009. http://www.nusl.cz/ntk/nusl-16578.

Full text

Abstract:

The thesis focuses on marketing strategy of Storck when launching a new product to the Czech and Slovak market. At the beginning the parent company and its Czech subsidiary are introduced together with their production capacities and products. In the next part, there is an analysis of Czech confectionary market and wafer and biscuit market as well as comparison of Czech and Slovak wafer market. In the practical part, there is description of marketing strategy of Storck and application of particular elements of the marketing mix. At the end the marketing strategy is evaluated and suggestions fo

APA, Harvard, Vancouver, ISO, and other styles

3

Beards, Emma. "Prebiotic Applications of Selected Confectionery Products." Thesis, University of Reading, 2010. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.520121.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

Pearson, Marc. "High Speed Optical Inspection of Conveyed Confectionery Product." Thesis, University of York, 2008. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.503317.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

Santos, Jean Daniel dos. "Structure development in confectionery products: importance of triacylglycerol composition." Master's thesis, Universidade de Aveiro, 2012. http://hdl.handle.net/10773/9190.

Full text

Abstract:

Mestrado em Biotecnologia - Alimentar<br>The objective of this thesis was to study the effect of the ratio symmetric/asymmetric TAG on the crystallization properties, storage stability and fat migration of fat blends. In order to do that, eight blends with varying ratios of symmetric/asymmetric TAG, but with an equal amount of saturated fatty acids (40%) were prepared. The preparation of the blends involved the mixing of different fractions of shea butter with high oleic sunflower oil. The ratio of symmetric/asymmetric TAG decreased from blend 1 to 8. These blends were crystallized at 15°C and

APA, Harvard, Vancouver, ISO, and other styles

6

Matita, I. C. "Rheology and crystallisation of filling fats for confectionery products." Thesis, University of Reading, 2016. http://centaur.reading.ac.uk/66396/.

Full text

Abstract:

As the continuous phase in which other ingredients are distributed, filling fat plays an important role in determining the sensory attributes such as hardness, flavour release and texture of filled confectionery products. For this reason, knowledge on the rheological properties and crystallisation behaviour of filling fat is crucial. Two filling fats, which mainly differ in POP (1,3-dipalmitoyl-2-oleoyl-glycerol) and SOS (1,3-distearoyl-2-oleoyl-glycerol) triacylglycerol compositions, were used in this study. Rheological properties of the two filling fats, namely Creamelt 601 and Creamelt 701,

APA, Harvard, Vancouver, ISO, and other styles

7

Wichchukit, Sukanya. "Rheological property studies of confectionary products using conventional viscometries and tomographic viscometry /." For electronic version search Digital dissertations database. Restricted to UC campuses. Access is free to UC campus dissertations, 2004. http://uclibs.org/PID/11984.

Full text

APA, Harvard, Vancouver, ISO, and other styles

8

Valli, Veronica <1986&gt. "Possibilities for the healthy and nutritional improvement of confectionery and sweet products." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2014. http://amsdottorato.unibo.it/6359/1/Valli_Veronica_tesi.pdf.

Full text

Abstract:

The overall objective of this PhD was to investigate the possibility to increase the nutritional value of confectionary products by the use of natural ingredients with healthy functions. The first part of the thesis focused on the possible substitution of the most characteristic component of confectionary products, i.e. refined sugar. Many natural whole sweetening alternatives are available, though not widely used; the use of molasses, the byproduct of sugar beet and cane production, still rich in healthy components as minerals and phytochemicals is hereby discussed; after having verified mol

APA, Harvard, Vancouver, ISO, and other styles

9

Valli, Veronica <1986&gt. "Possibilities for the healthy and nutritional improvement of confectionery and sweet products." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2014. http://amsdottorato.unibo.it/6359/.

Full text

Abstract:

The overall objective of this PhD was to investigate the possibility to increase the nutritional value of confectionary products by the use of natural ingredients with healthy functions. The first part of the thesis focused on the possible substitution of the most characteristic component of confectionary products, i.e. refined sugar. Many natural whole sweetening alternatives are available, though not widely used; the use of molasses, the byproduct of sugar beet and cane production, still rich in healthy components as minerals and phytochemicals is hereby discussed; after having verified mol

APA, Harvard, Vancouver, ISO, and other styles

10

Magnusson, Björn. "Evaluation of pre-fermentation using confectionery waste products for two-stage anaerobic digestion." Thesis, Linköpings universitet, Tema vatten i natur och samhälle, 2010. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-57469.

Full text

Abstract:

The finite amount of energy carriers affects all of us. It is important to utilize all available sources and to find new sources of energy. The confectionery industry generates both solid and liquid waste during the production of confectioneries, which could be utilized as a substrate for biogas production. However, problems might arise during the biogas process since these kinds of waste are very rich in carbohydrates. The initial breakdown of the substrate would probably cause an accumulation of fermentation products such as volatile fatty acids (VFA) and a low pH. A solution to this might

APA, Harvard, Vancouver, ISO, and other styles

11

Raptopoulos, P. S. "Micro wholesaling businesses involved in the sector of confectionary products : strategies of survival and growth." Thesis, Nottingham Trent University, 2011. http://irep.ntu.ac.uk/id/eprint/154/.

Full text

Abstract:

It can be argued that the problematic situation where micro Greek wholesaling businesses find themselves has been a result of the strong presence of supermarkets and superstores in the last years. The researcher attempts to picture the current market reality that constitutes the background of the Thesis by posing the main research question: "How can micro Greek wholesaling businesses involved in the confectionary products' sector identify and implement suitable survival and growth strategies in order to cope with increasing competition in a market characterized by a large expansion of supermar

APA, Harvard, Vancouver, ISO, and other styles

12

Butt, Saba Sohail. "Geometrical and material effects on sensory properties of confectionery wafers and similar extruded products." Thesis, Imperial College London, 2016. http://hdl.handle.net/10044/1/51503.

Full text

Abstract:

The aim of this research is to determine if products made via the two cooking processes named are producing materials with similar properties thus resulting in a similar consumer perception or whether two fundamentally different products are being obtained. The presented work investigates the correlations between mechanical behaviour, fracture response, microstructure, acoustic emissions and sensory evaluation of a wide range of products made via the extrusion and baking processes. The internal microstructure of the products was examined with a Scanning electron Microscope (SEM). A notable dif

APA, Harvard, Vancouver, ISO, and other styles

13

Fárková, Marie. "Podnikatelský plán pro založení živnosti v oblasti výroby a prodeje cukrářských výrobků." Master's thesis, Vysoké učení technické v Brně. Fakulta podnikatelská, 2017. http://www.nusl.cz/ntk/nusl-317112.

Full text

Abstract:

The thesis deals with the proposal of a business plan for the establishment of a company engaged in production and sale of confectionery products in the Rožnov region. To enter this relatively small but highly competitive market, a differentiation path is chosen, in particular by selling traditional and fair desserts in a home-based thematic patisserie. Another planned distribution route is the sale of coffee and selected products from a mobile stand in front of the fourth most visited museum in the Czech Republic. For the compilation of the business plan, information and data from books and o

APA, Harvard, Vancouver, ISO, and other styles

14

Germano, João Pedro Sequeira. "Desenvolvimento de rebuçados com incorporação de microalgas." Master's thesis, ISA/UL, 2014. http://hdl.handle.net/10400.5/8245.

Full text

Abstract:

Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia<br>The main purpose of this work was to develop a confectionery product containing two microalgae – Chlorella vulgaris and Spirulina platensis – at several concentrations. Underlying this main purpose was intended to study the behavior of the product developed in four different storage conditions. To this end, were assessed of color, moisture, water activity (aw), antioxidant activity and sensory analysis along the storage conditions. Finally, it was intended to compare the products developed with microalgae. Regarding the col

APA, Harvard, Vancouver, ISO, and other styles

15

Maulny, Aurélia. "Preparation and applications in confectionery of co-crystalline sugar products and a novel hydrated form of sucrose." Thesis, University of Hull, 2003. http://hydra.hull.ac.uk/resources/hull:8067.

Full text

Abstract:

The formation of the solid crystalline phase of sugars plays an important role in many food products. The conventional crystallisation of sucrose gives solid, dense cubic crystals that have a limited surface area. On the other hand, co-crystallisation of sucrose is a process where a second ingredient is added to a supersaturated sucrose solution before crystallisation. The crystals obtained reveal a sponge-like appearance with considerable void space and interstices with the additive ingredient located in these interstices. The crystalline sugar products are said to be dry, granular, free-flow

APA, Harvard, Vancouver, ISO, and other styles

16

Milenko, Košutić. "Ekstrudirani fleks proizvod sa dodatkom divljeg origana i konzumnog suncokreta kao funkcionalnih komponenti." Phd thesis, Univerzitet u Novom Sadu, Tehnološki fakultet Novi Sad, 2016. http://www.cris.uns.ac.rs/record.jsf?recordId=101541&source=NDLTD&language=en.

Full text

Abstract:

U radu je ispitana mogudnost kori&scaron;denja konzumnog suncokreta i suvog ostatka divljeg origana, kao funkcionalnih komponeti za dobijanje fleks proizvoda pobolj&scaron;anih nutritivnih svojstava.Optimizacijom temperature su&scaron;enja (84°C, 105°C, 135°C, 148°C) fleks proizvoda utvrđen je uticaj temperature na: hemijske, fizičke i antioksidativne osobine fleks proizvoda. Na osnovu standardne ocene fleks proizvoda dobijenih na različitim temperaturama su&scaron;enja utvrđeno je da najvedu standardnu ocenu (0,91) ima fleks proizvod dobijen primenom temperature su&scaron;enja

APA, Harvard, Vancouver, ISO, and other styles

17

Dimitri-Hakim, Aline. "Quantitative analysis of sugars in confectionery products by Fourier transform infrared spectroscopy : development of analytical methodology using a mid-infrared fiber optic probe and investigation of the effects of sugar-water interactions in model systems." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2000. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape2/PQDD_0030/NQ64548.pdf.

Full text

APA, Harvard, Vancouver, ISO, and other styles

18

Mikalauskas, Paulius. "Konditerijos gaminių užsakymų valdymų sistema." Bachelor's thesis, Lithuanian Academic Libraries Network (LABT), 2012. http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2012~D_20120702_125844-89417.

Full text

Abstract:

Užsakymų valdymo sistema yra labai svarbi prekybos dalis, todėl buvo nuspręsta sukurti naują sistemą, kuri tenkintu užsakovo reikalavimus, būtų paprasta ir lengvai suprantama vartotojui.Lietuvos ekonomikai sparčiai vystantis iškilo poreikis verslą perkelti į elektroninę erdvę. Todėl, atsirado įmonės kuriančios patogias, paprastam vartotojui lengvai suprantamas užsakymų valdymo sistemas, kurios padidina įmonės veiklos efektyvumą, nes visa, kas reikalinga susisteminama ir pasiekiama keliais mygtuko paspaudimas.<br>Older generation is wondering why the order management system is necessary at all.

APA, Harvard, Vancouver, ISO, and other styles

19

Fabricio, Adriane. "IDENTIFICAÇÃO DE PERDAS PRODUTIVAS: UM ESTUDO DE CASO EM PADARIA E CONFEITARIA." Universidade Federal de Santa Maria, 2013. http://repositorio.ufsm.br/handle/1/8293.

Full text

Abstract:

Companies in a general scope need to worry about increased productivity, however, there is another concern that needs special attention by causing financial loss and, including customer dissatisfaction, who are the losses that occur in the production process. The application of lean production in the area services of feed, especially in bakery and confectionery is little explored, but come to meet efforts to reduce losses and consequent increase in productivity, financial profitability and customer satisfaction. The present study aims to investigate the 7 losses productive proposals by Shingo

APA, Harvard, Vancouver, ISO, and other styles

20

Heasman, Michael Kenneth. "Influence of changing patterns of sucrose consumption on industrial users : response by manufacturers of soft drinks, biscuits, cereals, cakes confectionery, ice-cream, jams, canned products and other sugar-containing foods to the U.K. dietary guidelines that relate to sucrose consumption." Thesis, University of Bradford, 1988. http://hdl.handle.net/10454/4223.

Full text

Abstract:

Sugar is intrinsically linked with the modern food system. Large sections of the U. K. food industry are dependent on its use and functional qualities. Supplies of sucrose entering the food chain have declined 25% between the 1950's and 1980's and currently stand around 37 kg/person/year. Furthermore, U. K. dietary guidelines over the past 14 years have consistently suggested caution over how much sugar is eaten, especially in manufactured foods. Dietary guidelines such as the NACNE report (1983) recommend average sugar consumption should be no more than 20 kg/person/year. Currently, two-third

APA, Harvard, Vancouver, ISO, and other styles

21

Heasman, Michael Kenneth. "Influence of changing patterns of sucrose consumption on industrial users. Response by manufacturers of soft drinks, biscuits, cereals, cakes confectionery, ice-cream, jams, canned products and other sugar-containing foods to the U. K. dietary guidelines that relate to sucrose consumption." Thesis, University of Bradford, 1988. http://hdl.handle.net/10454/4223.

Full text

Abstract:

Sugar is intrinsically linked with the modern food system. Large sections of the U. K. food industry are dependent on its use and functional qualities. Supplies of sucrose entering the food chain have declined 25% between the 1950's and 1980's and currently stand around 37 kg/person/year. Furthermore, U. K. dietary guidelines over the past 14 years have consistently suggested caution over how much sugar is eaten, especially in manufactured foods. Dietary guidelines such as the NACNE report (1983) recommend average sugar consumption should be no more than 20 kg/person/year. Currently, tw

APA, Harvard, Vancouver, ISO, and other styles

22

Тітенко, В. А. "Розробка технології булочних та кондитерських виробів з насінням чіа". Thesis, Чернігів, 2021. http://ir.stu.cn.ua/123456789/25289.

Full text

Abstract:

Тітенко, В. А. Розробка технології булочних та кондитерських виробів з насінням чіа : випускна кваліфікаційна робота : 181 "Харчові технології" / В. А. Тітенко ; керівник роботи О. Л. Гуменюк ; НУ "Чернігівська політехніка", кафедра харчових технологій. – Чернігів, 2021. – 84 с.<br>У науково-дослідній роботі обґрунтована та експериментально досліджена можливість використання насіння чіа у виробництві булочних та кондитерський виробів з метою їх фортифікації. Проведено аналітичний огляд інформаційних джерел з теми роботи. На основі комплексних досліджень встановлено вплив дозувань насіння чіа

APA, Harvard, Vancouver, ISO, and other styles

23

Lopes, Vera Lídia Ventura. "Extensão da marca Nutella: lançamento do snack Nutella & Go." Master's thesis, 2018. http://hdl.handle.net/10071/19873.

Full text

Abstract:

This project has as its main goal the development of a Marketing Plan at a strategic and operational level in order to support the launch of a brand extension of one of the well-known love brands in Portugal - Nutella, through a new snack. The product will be launched in the Portuguese market on February 5th of 2019, also considered as the Nutella day. In this project, we have identified the potential market and the value of this new Ferrero launch due to its functional elements that easily distinguish this snack from all the other players in the market. On the other hand, it is possible

APA, Harvard, Vancouver, ISO, and other styles

24

Nelson, Kathryn L. "Use of edible films to prevent lipid migration in nut-filled confectionery products." 1989. http://catalog.hathitrust.org/api/volumes/oclc/22302521.html.

Full text

Abstract:

Thesis (M.S.)--University of Wisconsin--Madison, 1989.<br>Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 92-97).

APA, Harvard, Vancouver, ISO, and other styles

25

CHAN, WEN-YA, and 詹雯雅. "Online Marketing Strategies for Innovative Products – A Case Study on a Confectionery Company in Taiwan." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/d688wa.

Full text

Abstract:

碩士<br>靜宜大學<br>創新與創業管理碩士學位學程<br>106<br>The technology advances and the consumers’ self-awareness advances in this changing society result in the demand for products of unique and personal touch. The trend for customization has thus flourished in various fields. Product value must resonate with consumers. Online platform makes trading communication easier, creating a positive impact on customizing products manufacturing. When customized products are presented as a wedding gift for guests, or a gift for customers by a business, the gift receivers experience the positive surprises, while the gift

APA, Harvard, Vancouver, ISO, and other styles

26

Brandão, Miguel Gomes dos Santos de Paiva. "“Private label products: a category analysis”." Master's thesis, 2015. http://hdl.handle.net/10362/15681.

Full text

Abstract:

The presented dissertation was developed within a partnership between Nova School of Business and Economics and the Portuguese retailer Sonae MC. The main objective of the study was to develop an analysis for the confectionary category to identify potential development opportunities for new Private Label products. In order to do so, the starting point was to understand how the confectionery market was behaving, followed by and understanding of Continente’s performance in that market. Aiming to point out development opportunities, the analysis was split between the subcategories – Chocolate, Ch

APA, Harvard, Vancouver, ISO, and other styles

27

Бадюл, О. С. "Дослідження та прогнозування кон’юнктури ринку кондитерських виробів України". Thesis, 2018. http://dspace.oneu.edu.ua/jspui/handle/123456789/7826.

Full text

Abstract:

Кваліфікаційна робота магістра складається з трьох розділів. Об’єкт дослідження – ринок кондитерських виробів України, його стан та перспективи розвитку. Розглянуто сутність та особливості кон’юнктурних досліджень; методичні підходи щодо дослідження кон’юнктури ринку; економіко-математичні моделі у прогнозуванні ринкової кон’юнктури. Надано загальну оцінку стану кондитерських виробів України; виявлено тенденції розвитку кондитерського ринку України; визначено місце України на світовому кондитерського ринку. Визначено основні проблеми зміцнення позицій України на світовому ринку кондитерс

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!