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Dissertations / Theses on the topic 'Ingredient'

Author: Grafiati
Published: 4 June 2021
Last updated: 25 July 2025

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1

Hardy, John George. "Dendrons for active ingredient formulation." Thesis, University of York, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.437583.

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2

Radighieri, Jeffrey P. "Feedback effects in ingredient branded offerings." Pullman, Wash. : Washington State University, 2010. http://www.dissertations.wsu.edu/Dissertations/Spring2010/j_radighieri_041410.pdf.

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3

Tao, Zhisong. "Pricing efficiency in the Quebec feed ingredient market." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape11/PQDD_0002/MQ44295.pdf.

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4

Eggie, Kael. "Development of an extruded flax-based feed ingredient." Thesis, McGill University, 2011. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=96997.

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Increasing the content of omega-3 fatty acids in the fatty acid profile of the animal products humans consume is becoming increasingly important as a way of promoting health and reducing the risk of disease. To achieve an improved fatty acid profile in milk and meat from dairy cows, it is necessary to feed the animals with high omega-3 fatty acid content feed. Flaxseed is a feed ingredient which may suffice these needs, however the nature of the omega-3 fatty acids present certain problems at the level of digestion -biohydrogenation in the rumen. Also, the extrusion method of producing a co
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5

Eltayeb, M. "Electrohydrodynamic spraying techniques for food ingredient component nanocapsulation." Thesis, University College London (University of London), 2015. http://discovery.ucl.ac.uk/1470546/.

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Nanoparticles are being widely investigated for food purposes and are beginning to see application in food production. There are numerous techniques to produce such nanoparticles, including emulsion-based techniques and spray drying, each with their advantages. Electrohydrodynamic spraying provides an alternative technique for preparing food component loaded particles in the nano-scale with a good control of important particle characteristics, such as size. In this work, Electrohydrodynamic spraying was used to investigate its potential for producing nanoparticles intended for nanoencapsulatio
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6

Bazerghi, Audrey. "Inventory modeling for active pharmaceutical ingredient supply chains." Thesis, Massachusetts Institute of Technology, 2020. https://hdl.handle.net/1721.1/126946.

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Thesis: M.B.A., Massachusetts Institute of Technology, Sloan School of Management, in conjunction with the Leaders for Global Operations Program at MIT, May, 2020<br>Thesis: S.M., Massachusetts Institute of Technology, Department of Civil and Environmental Engineering, in conjunction with the Leaders for Global Operations Program at MIT, May, 2020<br>Cataloged from the official PDF of thesis.<br>Includes bibliographical references (pages 66-68).<br>Pharmaceutical companies traditionally manufactured drugs in-house, and have only recently been increasingly outsourcing production to contract man
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7

Zainol, Siti Nurzahirah Zakiah Binti. "Conceptualizing ‘Country-of-Ingredient-Authenticity’ for Luxury Brands." Thesis, Curtin University, 2015. http://hdl.handle.net/20.500.11937/558.

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The study investigates the influence of “consumers’ need for ingredient authenticity” towards product and brand evaluations and purchase intentions of luxury brands. A scale to measure ‘consumer needs for ingredient authenticity’ and a new construct ‘country-of-ingredient-authenticity’ were developed. The methodology entails a 3X2X2 factorial experimental design to examine the effects of three luxury brands from two levels of country image (high vs low) and two authenticity cues (raw materials vs artisan skills).
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8

Sjökvist, Frida, Joakim Kaldemark, and Steinstö Jakob. "Varumärkning inom B2B : En kvalitativ studie om möjligheter och risker med etisk ingrediensvarumärkning." Thesis, Linnéuniversitetet, Institutionen för marknadsföring (MF), 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-35810.

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Branding is becoming increasingly important to companies within the B2B-sector and they put a lot of effort and capital to develop and strengthen their brands. One way of working with brands is through ingredient branding. An ingredient brand is an alliance between two brands where the ingredient brand is applied on a host brand and works as an ingredient on the product. The purpose of ingredient branding is to create competiveness, differentiation and to create quality associations. Ingredient brands can be divided into emotional and functional categories. The functional fills a function for
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9

Marques, João Nuno Alves do Vale. "Health and career risks surrounding consumption of dietary supplements." Bachelor's thesis, [s.n.], 2020. http://hdl.handle.net/10284/9335.

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Trabalho Complementar apresentado à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de Licenciado em Ciências da Nutrição<br>Objetivos: Este artigo tem como objetivo identificar a existência de substâncias dopantes ou quantidades perigosas de qualquer outro componente, no rótulo dos suplementos alimentares em questão, e fazer uma declaração sobre possíveis implicações de carreira ou saúde para o consumidor. Metodologia: Várias marcas que possuíam os suplementos divididos em pré-workout e pós-workout foram analisadas, tendo sido selecionados 40 suplementos alimenta
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10

Christie, Annette Louise. "Synthesis of biodegradable microparticles for controlled active ingredient release." Thesis, University of Warwick, 2017. http://wrap.warwick.ac.uk/103479/.

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This thesis investigates the degradation and release of a fluorescent dye from biodegradable microparticles. Particular attention is given to determining the effect of polymeric properties on the subsequent microparticle degradation and release rate. Chapter 1 reviews the current polymerisation techniques for the synthesis of polyesters and introduces the synthetic procedures and degradability currently attainable for biodegradable microparticles. The concept of ‘smart’ release technology is introduced and the potential for using biodegradable ‘smart’ particles for enhanced agricultural formul
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11

Coutinho, José Maria Pimenta de Castro de Souza. "Insects as a legitimate food ingredient : barriers & strategies." Master's thesis, reponame:Repositório Institucional do FGV, 2017. http://hdl.handle.net/10400.14/26191.

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Submitted by José Maria Pimenta de Castro de Souza Coutinho (zemarsc@gmail.com) on 2017-07-27T00:26:42Z No. of bitstreams: 1 Master Thesis - Insects As a Legitimate Food Ingredient - Barriers & Strategies.pdf: 1532556 bytes, checksum: cef1675522a92fbe941f3380a897808d (MD5)<br>Approved for entry into archive by Janete de Oliveira Feitosa (janete.feitosa@fgv.br) on 2017-08-29T20:02:11Z (GMT) No. of bitstreams: 1 Master Thesis - Insects As a Legitimate Food Ingredient - Barriers & Strategies.pdf: 1532556 bytes, checksum: cef1675522a92fbe941f3380a897808d (MD5)<br>Made available in DSpace on 201
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12

Skalski, Cali. "The Effects of Ingredient Branding on Restaurant Menu Items." Ohio University Honors Tutorial College / OhioLINK, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=ouhonors1400523902.

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13

Coutinho, José Maria Pimenta de Castro de Souza. "Insects as a legitimate food ingredient : barriers & strategies." reponame:Repositório Institucional do FGV, 2017. http://hdl.handle.net/10438/18720.

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Submitted by José Maria Pimenta de Castro de Souza Coutinho (zemarsc@gmail.com) on 2017-07-27T00:26:42Z No. of bitstreams: 1 Master Thesis - Insects As a Legitimate Food Ingredient - Barriers & Strategies.pdf: 1532556 bytes, checksum: cef1675522a92fbe941f3380a897808d (MD5)<br>Approved for entry into archive by Janete de Oliveira Feitosa (janete.feitosa@fgv.br) on 2017-08-29T20:02:11Z (GMT) No. of bitstreams: 1 Master Thesis - Insects As a Legitimate Food Ingredient - Barriers & Strategies.pdf: 1532556 bytes, checksum: cef1675522a92fbe941f3380a897808d (MD5)<br>Made available in DSpace on 201
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14

Claassen, Petrus Jacobus. "The effect of filler, active ingredient and Kollidon® VA64 sollubility on the release profile of the active ingredient from wet granulation tablet formulations." Thesis, North-West University, 2012. http://hdl.handle.net/10394/9003.

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There are mainly two manufacturing processes used in the pharmaceutical industry, namely direct compression and granulation of which granulation can be subdivided into wet granulation and dry granulation. Wet granulation is a process still widely used in the pharmaceutical industry and provides better control of drug content uniformity and compactibility at low drug concentrations. Lactose monohydrate and microcrystalline cellulose (MCC) were used as fillers in this study. Both these fillers possess unacceptable powder flow properties and the use of wet granulation may improve this property.
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15

Novello, Daiana. "Utilização de linhaça dourada (Linum Usitatissimun L.) em produto cárneo bovino reestruturado = efeito sobre a composição de ácidos graxos e aceitação sensorial." [s.n.], 2011. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255084.

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Orientador: Marise Aparecida Rodrigues Pollonio<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-18T02:01:04Z (GMT). No. of bitstreams: 1 Novello_Daiana_D.pdf: 3047110 bytes, checksum: fde5ca4f9537f622faf0e2276c5f632f (MD5) Previous issue date: 2011<br>Resumo: O objetivo principal deste trabalho foi avaliar o efeito da adição de diferentes concentrações de linhaça dourada e seus subprodutos em produto cárneo reestruturado tipo hambúrguer sobre a composição de ácidos graxos e aceitação sensorial dos respectivo
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16

Borges, Jordane de Oliveira. "Efeito da cobertura do galpão e da torta de babaçu nas rações sobre as características produtivas de codornas de corte." Universidade Federal do Maranhão, 2016. http://tedebc.ufma.br:8080/jspui/handle/tede/569.

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Made available in DSpace on 2016-08-17T17:11:05Z (GMT). No. of bitstreams: 1 Dissertacao-JordaneOliveiraBorges.pdf: 453225 bytes, checksum: 2cd54b51d98accea43d7182fa6c5b5e0 (MD5) Previous issue date: 2016-02-15<br>FUNDAÇÃO DE AMPARO À PESQUISA E AO DESENVOLVIMENTO CIENTIFICO E TECNOLÓGICO DO MARANHÃO<br>This study aimed to evaluate the effects of shed roofing (SR) and inclusion of babassu cake in the diets (BC) on the productive traits of meat quail from 14 to 28 and 14 to 40 days of age. A total of 896 meat-type quail (Coturnix coturnix coturnix) were housed at their 14th day of life in f
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17

Oppel, Katrin. "Taste masking of an active pharmaceutical ingredient for veterinary application /." [S.l.] : [s.n.], 2008. http://edoc.unibas.ch/diss/DissB_8737.

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18

Birgersson, Stefan, David Göransson, and Mikael Swärd. "Ingredient Branding : In high involvement and high cost product categories." Thesis, Växjö University, School of Management and Economics, 2006. http://urn.kb.se/resolve?urn=urn:nbn:se:vxu:diva-826.

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<p>Ingredient branding implies that a company incorporates an additional brand into their product in order to increase consumer awareness. This has been proven to be successful in certain product categories such as computers and food. These products can be seen as low involvement and low cost products, since they are bought frequently and generally involves low risk for the consumer. Ingredient branding has never been tested on product categories that are categorised as high involvement and high cost, which is therefore the intention of this thesis. By investigating consumers’ attitudes and pe
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19

Birgersson, Stefan, David Göransson, and Mikael Swärdh. "Ingredient branding : In high involvement and high cost product categories." Thesis, Växjö University, School of Management and Economics, 2006. http://urn.kb.se/resolve?urn=urn:nbn:se:vxu:diva-866.

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<p>Ingredient branding implies that a company incorporates an additional brand into their product in order to increase consumer awareness. This has been proven to be successful in certain product categories such as computers and food. These products can be seen as low involvement and low cost products, since they are bought frequently and generally involves low risk for the consumer. Ingredient branding has never been tested on product categories that are categorised as high involvement and high cost, which is therefore the intention of this thesis. By investigating consumers’ attitudes and pe
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20

Lawrence, Ty Ellis. "Ingredient strategies to improve quality attributes of injection-marinated beef /." Search for this dissertation online, 2002. http://wwwlib.umi.com/cr/ksu/main.

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21

Darwish, Randa. "Investigating Chlamydomonas reinhardtii as a functional food and feed ingredient." Thesis, University of Nottingham, 2018. http://eprints.nottingham.ac.uk/49762/.

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Microalgae have become recognized as excellent sources for many valuable nutrients. Chlamydomonas reinhardtii is a green microalga which has attracted attention as a model organism for recombinant protein and vaccine production, but its nutritional value and key functional components have not been previously assessed. Initial comparisons with species already used in this manner (Chlorella and Spirulina) indicated that microalga had potential to be added as a nutritional addition to food. C. reinhardtii was characterised by a high omega 3 fatty acids content and a good source of pigments (chlor
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22

Consolini, Gabriela. "Otimização da síntese de intermediários de fármacos com reagentes naturais: Aplicação à reação da 2,4-tiazolidinadiona com vanilina e isovanilina." Universidade de São Paulo, 2018. http://www.teses.usp.br/teses/disponiveis/9/9135/tde-04122018-123647/.

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A intensificação de processos é importante na busca de equipamentos e reações menos nocivos e seguros, um exemplo é a aplicação de microrreatores. A indústria farmacêutica é a maior beneficiária dessa tecnologia, pois os microrreatores, dispositivos com microcanais de até 100 &#181;m, podem reduzir em anos o tempo necessário para desenvolver e produzir um novo fármaco e podem ser montados em unidades industriais extremamente pequenas e compactas. O aumento de casos de diabetes no Brasil na última década vem incentivando a busca por novos fármacos. Neste trabalho, a aplicação de microrreatores
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23

Taylor, Kevin Brian. "The engaged and empowered community : an essential ingredient of homeland security." Thesis, Monterey, California. Naval Postgraduate School, 2010. http://hdl.handle.net/10945/5238.

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CHDS State/Local<br>Approved for public release; distribution is unlimited<br>Countless dollars have been spent on various programs and initiatives over the past decade to enhance homeland security. Although great strides have been made in many areas, one that continues to lag behind is preparedness at the local level. Documents ranging from the National Response Framework to the recently completed Quadrennial Homeland Security Review emphasize the need for both the public and private sectors to embrace the responsibility they have concerning community readiness efforts. The primary focus
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24

Wadelin, Jeffrey W. "Drug ingredient acquisition cost determination for third-party prescription drug programs /." The Ohio State University, 1986. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487265555438531.

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25

Warr, Dartanian Warr. "THE PROFESSIONAL DEVELOPMENT MINDSET:A KEY INGREDIENT IN THE DEVELOPMENT OF LEADERS." Case Western Reserve University School of Graduate Studies / OhioLINK, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=case15227478737613.

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26

HALLIN, DANIEL, and FILIP MÄLBERG. "Evaluation of ingredient brands with network effects : Towards an Analytical Framework." Thesis, KTH, Skolan för industriell teknik och management (ITM), 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-299271.

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In recent years, companies have increasingly built their businesses around network effects. Furthermore, ingredient branding has become a frequent occurrence in which companies develop their business model by incorporating their product into other products. During contact with the Swedish company Twiceme Technology and after investigating these phenomenon deeper, it appeared to be unique to have both network effects and ingredient branding in the company’s offering. That's where it was discovered a gap in the existing literature and the decision to learn more about how they're related by empir
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27

Kawauchi, Iris Mayumi [UNESP]. "Farelo de glúten de milho 21 na alimentação de cães adultos." Universidade Estadual Paulista (UNESP), 2008. http://hdl.handle.net/11449/96557.

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Made available in DSpace on 2014-06-11T19:28:22Z (GMT). No. of bitstreams: 0 Previous issue date: 2008-08-29Bitstream added on 2014-06-13T18:34:28Z : No. of bitstreams: 1 kawauchi_im_me_jabo.pdf: 211809 bytes, checksum: b7f7d0e81da78e4d31eda58ed86b34c0 (MD5)<br>Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)<br>O presente estudo teve por objetivos determinar, por meio dos métodos de substituição e de regressão, a digestibilidade dos nutrientes e a energia metabolizável do farelo de glúten de milho 21 (FGM 21), comparar estas metodologias experimentais e estabelecer o teo
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28

Pontieri, Cristiana Fonseca Ferreira [UNESP]. "Avaliação nutricional de diferentes fontes de gordura e do uso de lecitina em alimentos extrusados para gatos." Universidade Estadual Paulista (UNESP), 2008. http://hdl.handle.net/11449/101266.

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Made available in DSpace on 2014-06-11T19:31:11Z (GMT). No. of bitstreams: 0 Previous issue date: 2008-03-28Bitstream added on 2014-06-13T20:41:33Z : No. of bitstreams: 1 pontieri_cff_dr_jabo.pdf: 434346 bytes, checksum: 3659c2a974a779de37127ac0f26affc1 (MD5)<br>Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)<br>Os poucos estudos disponíveis na literatura indicam que os gatos têm uma alta capacidade digestiva de gorduras, mas que pode haver declínio desta função com o avançar da idade. Foram conduzidos dois experimentos, o primeiro teve como objetivo determinar na espécie a ene
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29

Popovic, Igor. "Impact of Direct Marketing Actions by a Component Supplier on Sales and Ingredient Product Perception: Exploration within the Bicycle Industry : MBA-thesis in marketing." Thesis, Högskolan i Gävle, Institutionen för ekonomi, 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-4125.

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Purpose/Topic: The proposed research explores impact of the direct marketing actions by component suppliers on (a) sales (objective measure) and (b) industrial customer‟s perception (subjective measures) of the final product (c) and the market development. The proposed research will focus on the bicycle industry. Research Question: "To what extent Shimano‟s component brands important to Shimano customer, and which actions can Shimano undertake to facilitate its brand‟s further market penetration?" Design/Methodology: Two approaches were used to answer the main research question. First, existin
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30

Jamal, Waqar. "Guidelines to an ingredient branding strategy for Space Production AB : A study of the key issues and risks involved in the formulation of such a strategy." Thesis, KTH, Industriell ekonomi och organisation (Inst.), 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-164599.

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Strategy undeniably plays a vital role in a company’s progress. Ingredient Branding is a relatively new concept which Swedish companies have not incorporated as a formal strategy. Space Production AB is the leading event management company in Sweden which wants to analyze whether this strategy is viable in the current scenario. In order to access this, I interviewed fifteen potential clients at three different events giving an idea of how they perceived quality specifically and how their company policy was towards it in general. I then benchmarked Space Production AB against five companies tha
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Steinstö, Jakob. "Is the Invisible Really Invisible? : A qualitative study about how consumer’s attitudes are affected by ingredient branding." Thesis, Linnéuniversitetet, Institutionen för marknadsföring (MF), 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-55597.

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Background: Branding in the B2B sector can be conducted in a phenomenon called ingredient branding. Ingredient branding is an alliance between two brands where the ingredient brand is applied on a host brand and works as an ingredient on the product. An ingredient brand works as a guarantor for the host brand. Ingredient brand will be used to enhance and build associations to a host brand. Purpose: The purpose of the thesis is to investigate how consumer’s attitudes are affected by ingredient branding on products in the segment of low price host brands. Research Questions: How does an ingredi
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Saffon, Maxime. "Development of a new dairy ingredient for the utilization of buttermilk constituents." Thesis, Université Laval, 2013. http://www.theses.ulaval.ca/2013/30076/30076.pdf.

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L’utilisation du babeurre pour la formulation alimentaire est limitée à cause de la capacité de rétention d’eau importante de ses phospholipides. L’objectif de ce projet était de développer une nouvelle approche de valorisation des constituants du babeurre. Ce sous-produit de l’industrie laitière est riche en composants d’intérêts qui ont des propriétés nutritionnelles, santés, et fonctionnelles prometteuses comme les constituants de la membrane de globule de matière grasse (MFGM) et les phospholipides. Les deux principaux procédés de production d’agrégats protéiques laitiers ont été combinés
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ZARANTONIELLO, MATTEO. "Future feeds in aquaculture: insects as a new ingredient for fish culture." Doctoral thesis, Università Politecnica delle Marche, 2022. http://hdl.handle.net/11566/299201.

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Nell’ambito di un’acquacultura in continua espansione, la formulazione dei mangimi è stata identificata come uno dei principali fattori che possono comprometterne la sostenibilità ecologica ed economica. In questo contesto, la presente tesi di dottorato è stata incentrata sulla valutazione di una possibile transizione verso formulazioni mangimistiche innovative, caratterizzate da contenuti ridotti di materie prime convenzionali e non più sostenibili e dall’utilizzo della farina di prepupe di Hermetia illucens (mosca soldato nera) come ingrediente alternativo. Questa specie di insetto (i) è car
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Rowe, Karina Janece. "A framework for environmental education in South Australian secondary schools : the missing ingredient." Title page, contents and abstract only, 2000. http://web4.library.adelaide.edu.au/theses/09ENV/09envr878.pdf.

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Bibliography: leaves 84-86. Shows how environmental education could be incorporated within the current South Australian secondary school structures and critically evaluates current programs. Investigates a different frame work (International Baccalaureate Middle Years Program), as a means for overcoming some of the limitations for environmental education presented by the current DETE framework; and, student perceptions of what makes a successful environmental education program.
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Caudle, Alissa Dawn. "Flavor Formation in Skim Milk Powder and Flavor Carry-Through into Ingredient Applications." NCSU, 2005. http://www.lib.ncsu.edu/theses/available/etd-08242005-112542/.

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Skim milk powder (SMP) is commonly used as a food ingredient. Both processing procedures and storage conditions have been noted as important contributors to SMP flavor. Research has not addressed how or if SMP flavor variability impacts consumer acceptance of ingredient applications. Further, many studies have addressed the importance and impact of SMP storage on flavor variability, but the impact of SMP processing on flavor formation has not been extensively researched. In this study, we examined both the impact of SMP flavor variability on consumer acceptability in SMP ingredient application
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Oyelade, Olusegun James. "Optimization of processing techniques to produce functional ingredient from cassava ( Manihot esculenta, Crantz)." Thesis, University of Leeds, 2009. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.507653.

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Chang, Pao-Chiung, and 張寶瓊. "Ingredient Branding: How Secondary Ingredient Affect Consumers'' Evaluation." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/92zkmc.

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Wei, Liyuan. "Essays on ingredient branding." 2006. http://link.library.utoronto.ca/eir/EIRdetail.cfm?Resources__ID=449768&T=F.

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39

Yan, Jia-Jing, and 顏嘉勁. "Bioactive Ingredient Analysis of Taiwan Artichoke." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/08628668317290528601.

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碩士<br>國立暨南國際大學<br>應用化學系<br>105<br>Artichoke ( Cynara scolymus L.) is indigenous to the coast of Mediterranean , but has become widely naturalized around the world. Qualitative and quantitative study of artichoke suggests that its major components are caffeoylquinic acid‚ polyphenols and flavonoids. In terms of functionality studies‚ it has confirmed effects on hepatoprotection, anticancer, antioxidation, and cholesterol-lowering. In recent years, Tianjian biotechnology company introduces artichoke cultivation in Taiwan‚ so we studied various samples of Taiwan artichoke. Followed by hot water e
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Huang, Hsiao Yun, and 黃筱芸. "DuPont Teflon’s Ingredient Branding Strategy Analysis." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/21991346633404430362.

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碩士<br>國立清華大學<br>科技管理研究所<br>100<br>High technology foundries brought Taiwan a wave of economic growth but shrinking profit margins made many companies concern about “Industrial transformation”. Technological capabilities of Taiwanese companies accumulated in the past are an advantage of building ingredient branding. Therefore, this study is aimed at understanding the ingredient branding management by case study and it might offer useful information for who is interested in this strategy. 　　　Ingredient branding belongs to B2B brand and there are few related case studies. This study selects DuPon
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Shieh, Chia-Lin, and 謝佳霖. "Innovated Business Model for Characteristic Ingredient Restaurant." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/87w3y7.

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碩士<br>亞洲大學<br>經營管理學系碩士在職專班<br>105<br>This research is to explore the innovative business model in managing a restaurant which employs creative ingredients. Based on literature review, observations and in-depth interviews with relevant experts, this research compiles up such nine factors in the administration of the business model as customer segments, value propositions, channels, customer relationships, revenue streams, key resources, key activities, key partnership and cost structure altogether with a combination of innovation. The research result seeks to improve such restaurant managers’ m
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Hur, Sungik. "Rice flour – a functional ingredient for premium crabstick." Thesis, 2011. http://hdl.handle.net/1957/26111.

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Rice flour possesses functional properties in enhancing texture and whiteness. This study was carried out to evaluate rice flour as a functional ingredient for premium crabstick and to develop a commercially viable recipe for premium crabstick. Crabstick pastes were formulated with constant surimi (42%) and combined rice flour and starch (8%) concentrations. Rice flour concentration was varied (0, 1, 3, and 5%) in order to evaluate changes in physicochemical properties of crabstick pastes. The physical properties of cooked gels were measured during refrigerated and frozen storage. Rice pastes
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Lin, Chai Whay, and 林載輝. "Nutraceutical Effects of Food-Ingredient Cultured Antrodia Camphorata." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/02531842881238918127.

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碩士<br>中國文化大學<br>生物科技研究所<br>102<br>Antrodia camphorata aka A. camphorata is a basidiomycete in Polyporaceae, which causes brown heart rot in Cinnamomun kanehirai hay (Lauraceae), has been utilized in traditional Taiwan medicine. Crude extracts of A. camphorata in different models, in vivo and in vitro studies, show its pharmacological effects, such as anti-cancer activities, anti-inflammatory effects, anti-hepatitis B virus replication, anti-oxidant activities, hepatoprotective activities, prevention of liver fibrosis, neuroprotective effects, antihypertensive effects and vasorelaxation effects
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Tsai, Ming-Jer, and 蔡明哲. "Immunomodulatory Properties of Multi-ingredient Health Food Formula." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/32055620085075061966.

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碩士<br>國立臺灣大學<br>園藝學研究所<br>96<br>Abstract The objective of this study was to evaluate the immunomodulatory effects of multi-ingredients health food formulas A, B, C, I, K and J. Results of the evaluation on non-specific immunomodulatory properties demonstrated that the administration of formula A at low dose (15.5 mg/mouse), formula C at high and low doses (15.5 and 3.1 mg/mouse, respectively), formula I at high and low doses (18.9 and 1.1 mg/mouse, respectively) and formula J at high and medium doses significantly (p<0.05) enhanced cell proliferation of mouse splenocytes. Administration o
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Firebaugh, Jonathan David. "Characterization and application of a derivatized whey ingredient." 2004. http://www.lib.ncsu.edu/theses/available/etd-03312004-163704/unrestricted/etd.pdf.

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Lin, Shu-Yun, and 林淑筠. "Determination of Ingredient Concentrations in Commercial Fucoidan Products." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/j47kgv.

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碩士<br>國立臺灣海洋大學<br>食品科學系<br>106<br>In this study, we investigated the general testing specifications and indicative ingredient concentrations of different fucoidan products in Taiwan market. Eleven kinds of commercially available fucoidan products were collected to measure the content of uronic acid, sulfate and total sugar, then compared with in vitro antioxidative capacities (DPPH and ABTS free Radical scavenging ability), and further analyze the cconcentrations of the fucose, index component of fucoidan by high performance liquid chromatography. The concentrations of uronic acid were between
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Huang, Ching-Wen, and 黃靜文. "The Impact of Ingredient Branding Strategies on Brand Expansion." Thesis, 2003. http://ndltd.ncl.edu.tw/handle/72412505017271551207.

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碩士<br>國立雲林科技大學<br>企業管理系碩士班<br>91<br>The ingredient branding strategies are divided into self-ingredient branding strategy and cobranded ingredient branding strategy and study the impact of ingredient branding strategies on two type of brand expansion. The purposes of this study to explore （1）the impact of each ingredient branding strategies on brand equity.（2）the impact of each brand expansion on brand equity.（3）The impact of compose of ingredient branding strategies and brand expansion on brand equity.（4）the interference of ownership effect and product category similarity on the impact of bra
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Chen, I.-Chun, and 陳怡君. "The Impact of Cobranded Ingredient Branding on Purchase Decision." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/93084577755360822530.

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碩士<br>國立高雄大學<br>亞太工商管理學系碩士班<br>100<br>Cobranded ingredient branding is one of the marketing strategies that aims at increasing customer awareness and brand value through highlighting the use of recognized key components or ingredients in order to create competitive advantages from the very beginning. The goal of this research is to explore whether there are moderating effects of brand equity, product characteristics, and relational benefits on the relationship between cobranded ingredient branding and consumer’s purchase decision. In addition, the mediating effect of consumer characteristics o
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Liao, Cheng-Chi, and 廖正祺. "The Analysis of the KSF of Textile ingredient brands." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/55872393046708932583.

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碩士<br>國立中正大學<br>企業管理研究所<br>103<br>Abstract Taiwan's textile industry faced with globalization, under the division of labor and competition, how to develop the ingredient brand business to strengthen competitiveness and attract international clothing brands are very important topic. Especially now stay in Taiwan's textile industry are most functional textiles, target customers are mostly well-known international sports brands. They manage fabrics supplier by a complete set of test standards and operating regulations. Before becoming a candidate for brands supply chain providers, enterprises mus
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Henriques, Joaquim Manuel Souto Soares. "Business plan for a new natural ingredient surf wax." Master's thesis, 2016. http://hdl.handle.net/10071/13865.

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This business plan is set upon the study and development of a new surf wax to be used in the practice of surf and related sports (with main emphasis on traditional surfing). This wax will be entirely produced using natural ingredients with the majority of the ingredients being of Portuguese origin. The project tries to answer the research question “Is it possible, in the current business environment, to gather the necessary strategic and operational conditions for creating a start-up surf wax company?”. The latter is answered through the thorough analysis of a systematic set of procedures
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