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Dissertations / Theses on the topic 'Foot cream'

Author: Grafiati

Published: 2 June 2025

Last updated: 31 July 2025

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1

Greenley, Katherine R. "Electron spin resonance studies of food systems." Thesis, University of Surrey, 2001. http://epubs.surrey.ac.uk/843041/.

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ESR has been used to study multi-phase food systems, including ice cream and chocolate, using both spin probes and spin labels. Chemical and physical methodologies were developed and applied to study the behaviour of 1,1,3,3-tetramethylisoindolin-2-yloxyl (TMIO), the 5-pentyl derivative (PTMIO) and the water-soluble 5-sulphonate (NaTMIOS) spin probes in hydrophilic and hydrophobic phases over a range of temperatures. Linewidths and hyperfine coupling constants (aN) were derived using fitting and simulating computer software, from which rotational correlation times (tauc) and enthalpies of acti

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2

Mashayekh, Morteza. "Evaluation of Frogurt: A New Product Prepared by Fermentation of Ice Cream Mix." DigitalCommons@USU, 1988. https://digitalcommons.usu.edu/etd/5349.

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Ice cream mix was fermented with yogurt cultures of Streptococcus thermophilus and Lactobacillus bulgaricus to four different pH's then frozen in a batch ice cream freezer. A consumer panel of 120 people tasted samples of strawberry flavored product with pH's of 4.4, 4.7, 5.1, and 5.4 and commercial frozen yogurt as a standard. Results from the panel were used to predict a preferred pH of 4.9. Another panel of 181 people compared product at pH 4.9 with 10, 15 and 20% strawberry flavoring. There was not a statistically significant difference among levels of flavoring. Starter culture population

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3

Chung, Seo-Jin. "Release of flavor compounds from full fat and low fat ice creams during eating /." free to MU campus, to others for purchase, 2002. http://wwwlib.umi.com/cr/mo/fullcit?p3074389.

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4

Bemer, Hanna Lauren. "Analysis of oil stability in oleogel cream cheese product." The Ohio State University, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=osu1494237368109846.

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5

Carbó, Marina Cercós. "A marketing plan for the ice cream brand Max Adventures in food service." Master's thesis, NSBE - UNL, 2013. http://hdl.handle.net/10362/9816.

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

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6

Limbaugh, Melissa D. "Replacement of saturated fats in a cream cheese product." The Ohio State University, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=osu1431097069.

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7

Necheva, Stefka Nikolaeva. "Food purchasing behaviour in Bulgaria : an empirical study of yoghurt and ice-cream." Thesis, Imperial College London, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.399023.

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8

Liou, Bo-Kang. "Sensory analysis of low fat strawberry ice creams prepared with different flavor chemicals and fat mimetics." Diss., Columbia, Mo. : University of Missouri-Columbia, 2006. http://hdl.handle.net/10355/4497.

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

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9

Sharp, Michael D. "Analysis of Vanilla Compounds in Vanilla Extracts and Model Vanilla Ice Cream Mixes Using Novel Technology." The Ohio State University, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=osu1258043461.

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10

Thompson, Kelly R. "Sensory characteristics of ice cream produced in the United States and Italy." Thesis, Manhattan, Kan. : Kansas State University, 2007. http://hdl.handle.net/2097/515.

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11

Hekmat, Sharareh. "Survival of Lactobacillus acidophilus and Bifidobacteria bifidum in Ice Cream for Use as a Probiotic Food." DigitalCommons@USU, 1991. https://digitalcommons.usu.edu/etd/5377.

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Ice cream mix (12% fat, 11% milk solids nonfat, 12.5% sugar, and 4.5% corn syrup solids) was fermented with Lactobacillus acidophilus and Bifidobacterium bifidum. Half of the mix was heat treated at 82°C for 30 minutes and cooled to 40-41°C. The other half was warmed to 40-41°C and inoculated with the starter cultures. Both were made into ice cream and stored at -29°C. Survival of L. acidophilus and B. bifidum and of β-galactosidase activity were monitored during 17 weeks of frozen storage. Reinforced clostridial medium was used to enumerate culture bacteria. Colony counts, after fermentation,

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12

Chaudhary, Manoja Nand. "An evaluation of nanofiltration and lactose hydrolysis of milk UF permeate for use in ice cream : thesis submitted in fulfilment of the requrement for the degree of Master of Science (Hons.) in Food Technology /." Richmond, N.S.W. : Faculty of Science, Technology and Agriculture, University of Western Sydney, 1997. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030528.125302/index.html.

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13

Milliatti, Mariana Carniel. "Estudo reológico de formulações para sorvetes produzidos com diferentes estabilizantes." Universidade de São Paulo, 2013. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-13112013-152811/.

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Seis formulações para sorvete foram produzidas com diferentes combinações entre os estabilizantes alimentícios Goma Guar, Goma Locusta (LBG) e Gelatina e foram avaliadas durante diferentes etapas de produção: maturação, após batimento e congelamento e após congelamento total. Através dos testes ocilatórios identificou-se que as misturas para sorvetes produzidas com a combinação de Gelatina com Goma Guar e Gelatina com LBG apresentam forte relação entre tempo de maturação e propriedade reológica, o que não foi observado nas formulações contendo cada um dos estabilizantes isoladamente, e nem na

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14

Hanazawa, Tomohito. "Effects of fat particles on the stability of complex food systems." Kyoto University, 2019. http://hdl.handle.net/2433/242551.

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15

Rogovschi, Vladimir Dias. "Avaliação dos efeitos da radiação ionizante nos aspectos microbiológicos, físico-químicos e sensoriais de sorvetes." Universidade de São Paulo, 2015. http://www.teses.usp.br/teses/disponiveis/85/85131/tde-20032015-132902/.

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O sorvete é definido como gelado comestível obtido a partir da emulsão de gorduras e proteínas ou de uma mistura de água e açúcar, podendo ser adicionados outros ingredientes desde que não descaracterizem o produto. É considerado um alimento de alto valor nutricional, fornecendo lipídios, carboidratos, proteínas, cálcio, fósforo e outros minerais e vitaminas (A, B1, B2, B6, C, D, E e K), sendo um dos produtos mais importante e de maior interesse para as indústrias de derivados lácteos, devido à grande demanda pela população. As doenças relacionadas ao consumo de alimentos são consideradas um d

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16

Lanciai, Federico. "Plant-inspired solutions for modern food technology: Ice Structuring Proteins from winter wheat." Doctoral thesis, Università degli studi di Padova, 2015. http://hdl.handle.net/11577/3424148.

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In a quest to find novel methods to improve food preservation, food companies product pipelines are largely driven by the growing customers’ request for natural solutions. To date, freezing is still the most efficient method to preserve perishable foods, without altering substantially its taste and texture and avoid the use of preservatives. The uncontrolled growth of ice crystals, pose however a serious risk for the stability of many frozen goods, threatening their integrity and sensorial features. A paradigm is represented by ice cream, whose ice crystals microstructure is fundamental to i

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17

Snow, Alison R. "Utilization of a liquid smoke fraction as a reactionary, caramel-type flavor in whipped cream applications via Maillard reaction mechanisms." Manhattan, Kan. : Kansas State University, 2010. http://hdl.handle.net/2097/3947.

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18

Miller, Mark J. "Finite element and population balance models for food-freezing processes." Thesis, Kansas State University, 2010. http://hdl.handle.net/2097/7037.

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Master of Science<br>Department of Mechanical and Nuclear Engineering<br>Xiao J. Xin<br>Energy consumption due to dairy production constitutes 10% of all energy usage in the U.S. Food Industry. Improving energy efficiency in food refrigeration and freezing plays an important role in meeting the energy challenges of today. Freezing and hardening are important but energy-intensive steps in ice cream manufacturing. This thesis presents a series of models to address these issues. The first step taken to model energy consumption was to create a temperature-dependent ice cream material using empiric

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19

Rizzo-Benato, Roberta Teresa. "Qualidade microbiológica do leite e do sorvete de massa de uma indústria de pequeno porte do município de Piracicaba - SP." Universidade de São Paulo, 2004. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-06012005-142916/.

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Pela demanda elevada de sorvetes a base de leite no mercado, e ocasionais relatos de intoxicação alimentar por esse alimento, este trabalho objetivou avaliar a qualidade microbiológica de sorvetes, bem como a de sua principal matériaprima, o leite. Foram analisadas 24 amostras de leite e 36 de sorvetes dos sabores de maior procura, creme e chocolate. Análises microbiológicas foram realizadas para a determinação do Número Mais Provável (NMP) de coliformes totais e fecais, a enumeração de Staphylococcus coagulase-positiva e a pesquisa de Salmonella spp, análises exigidas pela Agência Nacional d

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20

Kim, Youngmok. "Factors influencing antioxidant phytochemical stability of teas." [College Station, Tex. : Texas A&M University, 2008. http://hdl.handle.net/1969.1/ETD-TAMU-3172.

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21

Santos, Mary Helen Ribeiro dos. "Influência das ferramentas de gestão na melhoria da qualidade de gelados comestíveis." Universidade Tecnológica Federal do Paraná, 2014. http://repositorio.utfpr.edu.br/jspui/handle/1/1488.

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Empresas de diferentes ramos e portes estão sentindo os efeitos da globalização e para sua manutenção no mercado com vantagens competitivas, precisam buscar condições mais favoráveis que suas concorrentes para desempenhar suas atividades e oferecer produtos com menor preço e melhor qualidade. Além disso, essa competitividade exige níveis de qualidade elevados, bem como comprometimento com a melhoria de seus produtos, serviços, processos e com os colaboradores. Várias são as ferramentas da qualidade utilizadas para o controle na produção de alimentos, porém poucas são aplicadas ou descritas par

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22

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.

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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

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23

Campodónico-Valcárcel, Fiorella. "Estudio de prefactibilidad para la instalación de una planta de producción de helado de fresa enriquecido con fitoesteroles y omega acidos." Bachelor's thesis, Universidad de Lima, 2015. http://repositorio.ulima.edu.pe/handle/ulima/3215.

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El presente proyecto busca demostrar la viabilidad de instalar una planta productora de helados a nivel tecnológico, económico y social, ya que el proceso de fabricación es realmente sencillo y las variedades de máquinas necesarias se pueden encontrar a buenos precios fácilmente. A partir de esto, se desarrollará el proyecto determinando puntos básicos como la demanda y el mercado objetivo, los costos asociados a todo el proceso de implementación, incluyendo el proceso productivo, servicios de terceros, entre otros, así como también se deberá evaluar la disponibilidad de materias, primas, tecn

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24

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.

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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

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25

Marinho, Júlia Fernanda Urbano. "Desenvolvimento e avaliação de sorbets probióticos e simbióticos elaborados com polpa de Juçara (Euterpe edulis)." Universidade de São Paulo, 2016. http://www.teses.usp.br/teses/disponiveis/74/74132/tde-05052016-093018/.

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O objetivo deste trabalho foi desenvolver e avaliar diferentes formulações de sorbets probióticos e simbióticos a base de polpa de juçara (Euterpe edulis), de modo a combinar os efeitos benéficos à saúde dos compostos fenólicos deste fruto com os benefícios dos probióticos e prebióticos. Para isso, foram utilizados os microrganismos L. acidophilus e L. paracasei e a fibra polidextrose, além da elaboração de uma amostra controle sem tais elementos para efeito de comparação. Primeiramente, a polpa de juçara pasteurizada utilizada na produção dos sorbets foi avaliada de acordo com suas caracterís

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26

Buriti, Flávia Carolina Alonso. ""Desenvolvimento de queijo fresco cremoso simbiótico"." Universidade de São Paulo, 2005. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-17102005-140046/.

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Probióticos são microrganismos vivos que, quando administrados em quantidades adequadas, conferem benefícios à saúde do hospedeiro. Prebióticos são carboidratos não digeríveis que afetam beneficamente o hospedeiro, por estimularem seletivamente a proliferação e/ou atividade de populações de bactérias desejáveis no cólon. Um produto referido como simbiótico é aquele no qual um probiótico e um prebiótico estão combinados. O presente trabalho visou estudar a viabilidade da obtenção de queijo fresco cremoso simbiótico processado com a adição de uma cultura probiótica de Lactobacillus paracasei sub

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27

Harami, Juliana Bolfarini. "Desenvolvimento de cereal em barra com gelado comestível simbiótico." Universidade de São Paulo, 2009. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-26012017-133420/.

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Os alimentos funcionais suplementados com microrganismos probióticos e ingredientes prebióticos se destacam por seus impactos positivos sobre a saúde do consumidor, representando uma categoria em ascensão: os produtos alimentícios simbióticos. O presente trabalho objetivou desenvolver um produto alimentício, para consumo em porções individuais, a partir da associação de uma barra de cereais a um gelado comestível com baixo teor de gordura e adicionado dos microrganismos probióticos LactobaciIlus acidophilus La-5 e Bifidobacterium animalis Bb-12, suplementado ou não com o ingrediente prebiótico

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28

Gonzalez-Ramirez, José Enrique. "Contribution au contrôle par la modélisation d'un procédé de cristallisation en continu." Phd thesis, AgroParisTech, 2012. http://pastel.archives-ouvertes.fr/pastel-00876943.

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L'étape de pré-cristallisation au sein d'un échangeur à surface raclée est une étape clé du procédé de production de crème glacée et a une forte influence sur la qualité finale du produit. Ce travail de thèse, effectué dans le cadre du projet européen CAFE, est dédié à la caractérisation et la modélisation de ce procédé de cristallisation afin de contribuer au développement d'un contrôleur. Une caractérisation expérimentale du procédé a été effectuée et a permis de déterminer l'influence des différentes variables de contrôle sur des critères tels que la fraction de glace, le diamètre moyen des

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29

Junior, Elieste da Silva. "Formulações especiais para sorvetes." Universidade de São Paulo, 2008. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-22032017-165841/.

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A elaboração e caracterização de sistemas tão complexos quanto alimentos não são temas que se esgotem ao longo de um único trabalho. Assim, tomando como ponto de partida o desenvolvimento de formulações para sorvetes, são apresentados os princípios gerais da criação e estabilização de um dos gêneros alimentícios mais apreciados n.o mundo todo. O primeiro capítulo aborda interações que ocorrem entre componentes de uso comum na maioria dos alimentos processados e, de modo específico, o papel desempenhado por cada um deles em formulações para sorvetes. São apresentadas características das matéria

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30

Calderón, Rayo Silvia Lissette, Huamanciza Angelica Geraldine Carnero, Pino Sánchez Piero Ernesto Del, Bazalar Alexandra Natalia Gomez, and Mejía Aldair Danilo Segura. "CREMATTO." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/654784.

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El presente proyecto de investigación es Crematto Helado y nació a partir de querer desmentir la relación común entre alimentos saludables y un gasto elevado. La idea de Crematto Helado vende prácticamente la idea de un helado artesanal de frutos exóticos que cuenten con un sabor inusual en un helado y, además, cuente con altas propiedades nutricionales. El producto será ofrecido al mercado en un precio competitivo con una entrega de manera rápida y eficiente. Los ingresos del proyecto Crematto Helado se obtendrán por medio de la venta online de Helados Artesanales y los costos principales son

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31

Hsu, Hsiu-Li, and 許秀麗. "A Study on Strategies for Delivering Frozen Food: A Case of Ice Cream Delivery Operations." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/27h7m2.

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博士<br>國立臺灣海洋大學<br>航運管理學系<br>102<br>A company faces a variant of Period Vehicle Routing Problem (PVRP). Because of seasonal fluctuation in demand, the company outsources delivery to avoid maintaining excess vehicles or facing vehicle shortages. Customer orders can be classified into two groups, those that must be satisfied within two days, and those that must be fulfilled within three days. Currently, the company satisfies most orders the next day based on experience rather than any formal system. The objective of the studied company is to satisfy all received orders and minimize monthly transp

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32

Chaudhary, Manoja N. "An evaluation of nanofiltration and lactose hydrolysis of milk UF permeate for use in ice cream." Thesis, 1997. http://handle.uws.edu.au:8081/1959.7/741.

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This study aimed to obtain 15% total solids and reduced mineral content in milk UF permeate by nanofiltration, hydrolysing the lactose content of nano-concentrate enzymically, partially substituting sucrose in ice cream formulations with hydrolysed lactose nano-concentrate (HLNC), and investigating the effects of HLNC on the physio-chemical and sensory characteristics of ice cream. The desired 15% total solids in the nano-concentrate was achieved after three fold concentration of milk UF permeate. The colour of milk permeate changed, pH and mineral content decreased, and crude protein content,

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Branco, Madalena Piano de Abreu Castelo. "Being traditional in the global: Santini case study." Master's thesis, 2011. http://hdl.handle.net/10071/4875.

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O presente Caso Pedagógico foi desenvolvido no âmbito de Marketing Internacional com enfoque no caso de uma conceituada marca de gelados gourmet – Santini. Com mais de 60 anos de história, a marca foi recentemente alvo de reestruturação e reposicionamento, como parte da sua estratégia de expansão. A abertura de uma nova loja na Baixa de Lisboa, em 2008, foi o primeiro de vários passos neste sentido. Sempre priorizando o consumidor final, a marca levou a cabo um conjunto de medidas inovadoras, de forma a ganhar visibilidade entre os consumidores e quota de mercado junto da concorrência. Um exe

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Wei-FangHuang and 黃薇芳. "Research of the Relationship among Food Quality, Perceived Value, Brand Image , Customer Satisfaction, and Customer Loyalty: An Empirical Study of Fami Ice Cream." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/9jubfk.

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碩士<br>國立成功大學<br>高階管理碩士在職專班(EMBA)<br>103<br>This study conducted a research on consumers who had consumed Fami soft serve ice cream, a Taiwan FamilyMart’s private-label product. This study explored how customer satisfaction and customer loyalty were correlated and influenced by food quality, perceived value, and brand image, and would provide suggestions for companies to formulate marketing strategies. A questionnaire survey using convenience sampling was conducted on consumers who had consumed Fami soft serve ice cream. The questionnaires were distributed through online channels and hard copie

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Costa, Maria da Conceição Cerqueira da. "Bioactive compounds from medicinal and aromatic plants (Aspalathus linearis Burm, Cyclopia intermedia E. Mey, Lippia citriodora Kunth and Hypericum perforatum) used as food additive in ice cream." Master's thesis, 2012. http://hdl.handle.net/1822/22763.

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Dissertação de mestrado em Biotecnologia e Bio-empreendedorismo em Plantas Aromáticas e Medicinais<br>The phenolic profile, iron chelating and antioxidant activities of four different herbs, (Aspalathus linearis Burm (Rooibos), Cyclopia intermedia E. Mey (Honeybush), Lippia citriodora Kunth (Lemon verbena) and Hypericum perforatum (St. John's wort), extract were investigated. It was done by means of extraction with water and ethanol 70% for each herb. The total extract yield increased with water extraction compared with ethanol. However, higher extract yield was not corresponding to a hi

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