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Dissertations / Theses on the topic 'Instant Noodle'

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Published: 5 June 2025

Last updated: 1 August 2025

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1

Yu, Li Juan 1969. "Noodle dough rheology and quality of instant fried noodles." Thesis, McGill University, 2003. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=80901.

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Instant noodles are becoming popular in North America due to some recognized factors such as ready-to-eat convenience, acceptable taste and preferred texture. These factors are created by the interactions of certain ingredients including water, starch, gum and others. This research aims to investigate the ingredients effect on dough rheology and its relationship with qualities of instant noodles.<br>Fundamental and dynamic tests were used to evaluate dough rheology. Relevant parameters include Young's modulus (E), energy at break (EB), storage modulus (G') and phase angle (delta). Incre

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Finelli, Juan. "Feasibility of commercial instant noodle production in Argentina: a journey to a fascinating value-added product." Thesis, Kansas State University, 2013. http://hdl.handle.net/2097/32784.

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Master of Agribusiness<br>Department of Agricultural Economics<br>Vincent R. Amanor-Boadu<br>There is an opportunity to develop an instant noodle manufacturing plant in Argentina to manufacture and market branded and private-label instant noodles. This opportunity has arisen from a number of factors. First, the increasing time compression that confronts consumers has created an emergence of consumers who are looking for quick meals that are also healthy. Second, the growing incomes that are being experienced across all income classes have created a demand for processed food products across all

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陳曉芳 and Xiao-fang Chen. "The effect of propylene glycol alginates on oil uptake texture of steamed-and-fried instant noodles." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1997. http://hub.hku.hk/bib/B3121504X.

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Chen, Xiao-fang. "The effect of propylene glycol alginates on oil uptake texture of steamed-and-fried instant noodles /." Hong Kong : University of Hong Kong, 1997. http://sunzi.lib.hku.hk/hkuto/record.jsp?B19003456.

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朱翠珊 and Tsui-shan Chu. "Factors affecting the structure and oil content of steamed-and-fried instant noodles." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2000. http://hub.hku.hk/bib/B31222511.

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Chu, Tsui-shan. "Factors affecting the structure and oil content of steamed-and-fried instant noodles /." Hong Kong : University of Hong Kong, 2000. http://sunzi.lib.hku.hk/hkuto/record.jsp?B22053955.

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Hau, Rodney, and s3016872@student rmit edu au. "The analysis and stability of microencapsulated folic acid during the processing and preparation of instant Asian noodles." RMIT University. Applied Sciences, 2009. http://adt.lib.rmit.edu.au/adt/public/adt-VIT20091006.120940.

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Fortification of instant Asian noodles with folic acid has the potential to enhance dietary folate intakes. Recent studies show folate deficiency is prevalent in many countries. Furthermore, this vitamin is unstable upon exposure to light, air, heat and extreme conditions of acidity and alkalinity. Internationally, folate in foods has traditionally been analysed by a microbiological assay, however, due to the extensive time required for sample preparation and analysis, alternative procedures for analysis require consideration. The aims of the current study have been to investigate the s

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Vernaza, Leoro Maria Gabriela. "Macarrão instantâneo funcional obtido pelos processos de fritura convencional e a vácuo." [s.n.], 2011. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255875.

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Orientador: Yoon Kil Chang<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-17T11:10:29Z (GMT). No. of bitstreams: 1 VernazaLeoro_MariaGabriela_D.pdf: 8287795 bytes, checksum: a64048a016fa41109e78ee329b64b6fb (MD5) Previous issue date: 2011<br>Resumo: A demanda por produtos com melhor qualidade nutricional e funcional tem aumentado nos últimos anos. O mercado de alimentos funcionais está aumentando no Brasil apresentando um crescimento superior a 50 % desde 2002. A soja e seus derivados apresentam grande pote

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巫彬良. "Entry and Detering Strategies of Taiwan Instant-Noodle Industry." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/91882150839841486553.

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碩士<br>大葉大學<br>事業經營研究所<br>92<br>For development over 30 years, the industry of instant noodles in Taiwan becomes mature and the local market has been monopolized by only a few manufacturers. A set of market rules has been established under an agreement followed by major leading manufacturers. They createdtheir business margins and positively competed with each other in product quality, innovationand cost down for several years. Since 2002, a Taiwanese manufacturer with her advantageous brand reputation in China has rushed into the market of instant noodles in Taiwan. Thereafter, the industry ra

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Li, Yu-Chuan, and 李育全. "Application in Instant Noodle Culture in Information Graphics and Research." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/12868037644872744391.

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碩士<br>銘傳大學<br>商業設計學系碩士班<br>100<br>Instant Noodles is one of the most important and innovative food in the twenty century. It has a long time to preserve and also very convenience and not to wait so long before you use it, So that in many countries can accept it even if they have the different eating customs. Because of the food and drink custom are different in the world, Instant Noodle have a high development and acceptance in the country of Asia, and have the important position in nowadays. It will try to transform the word messages about Instant Noodles to the information graphics which is

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Yeh, Tsung-yu, and 葉宗昱. "Brand Equity, Market Segmentation, and Brand Positioning in Instant Noodle Market." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/9c5asw.

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碩士<br>國立中山大學<br>企業管理學系研究所<br>95<br>Due to the advancement of technology and technique, the differences between products and product function gradually decrease. To avoid unnecessary competition among the peers, the most productive method is by establishing unique brand value within consumers’ perspective. In the case of instant noodle market, which suffers with limited funding and low-priced and low-profited product, it is necessary to implement the methodology of market segregation and target marketing. Therefore, a minimum investment with appropriate marketing approach can also receive a rew

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Yen-MingLi and 李彥民. "The Study of Consumer’s Preference for Instant Noodle—Application of Conjoint Analysis." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/91269954299979537362.

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CHIUAN, CHEN SHOU, and 陳首全. "Distribution Channel Strategy of Instant Noodle Industry in Taiwan-Examples of President and Weilih." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/24815486814512912790.

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碩士<br>大葉大學<br>事業經營研究所碩士在職專班<br>95<br>Instant noodle has been running in the market for 39 years in Taiwan and its product life cycle now is in maturity stage which also appears to be in a stable condition. Recently, due to the change of marketing channels, it has changed from the traditional grocery store to chain-convenient store, wholesale store and supermarket. This change has resulted in suppliers have less control on price, on the contrary, distributors has become the leading role. Therefore, this situation has forced suppliers to have the multi-strategy on channels. The objective of thi

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Chiang, Jung-Chun, and 江榮俊. "Product Innovation and New Product Type Applied in Organizational Network ：Case of Instant Noodle Industry." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/11837940175749823549.

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碩士<br>大葉大學<br>事業經營研究所<br>92<br>The organizational competition was between individual busi-nesses in the past. However, because of the development of informa-tion technology, globalization of industry competition, increasing risk for operation, et al., the competitive pattern between organizations has become a competitive pattern through organizational network. The topic of “innovation” is one of the most popular management topics in the twenty-first century. The traditional business of consumptive products has faced the difficulty of limited expansion of the industry, shorter product life cycl

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Hsu, Shih-Chang, and 許世昌. "The Study of Retailer Involvement on New Product Development-A Case of Instant Noodle Industry." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/73950155452536347191.

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碩士<br>大葉大學<br>管理學院碩士在職專班<br>99<br>This research is an example of instant noodle industry, and uses two major manufacturers of instant noodles as a case study. According to the relevant literature, discuss what style and level that retailers involved during the new products development process. What is the new product development process of these two companies in this research, and the impact on new product performance when the retailers involved. To influence new product performance, use three dimensions, development time, development costs, and product sales as a measure. After interview the

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Gu, J. R., and 辜忠仁. "A Correlation between Strategic Group and Operating Performance -An Empirical Example of Taiwan''s Instant Noodle Industry." Thesis, 1995. http://ndltd.ncl.edu.tw/handle/72344898112205616272.

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碩士<br>國立交通大學<br>工業工程研究所<br>83<br>This thesis reports on a study of a correlation between strategic group and operating performance of Taiwan''s instant noodle industry. The main objectives are to prove the existence of strategic groups in the industry, to study the differences in operating performance and strategic behavior among the strategic groups, and to identify strategies influencing the operating performance. This study used Cluster Analysis to analyze the survey data obtained from e

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Chang, Yue-Bin, and 張郁斌. "Effects of Variety and Mixing Ratio of Wheat Flours and Starches on Quality of Instant Fried Noodle." Thesis, 2002. http://ndltd.ncl.edu.tw/handle/69944741031977536025.

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碩士<br>大葉大學<br>食品工程研究所<br>90<br>Abstract The instant fried noodles were processed through mixing, rolling, threading and waving, steaming, cutting, seasoning, deep-frying, cooling, and packing. In this study the doughs were prepared by mixing different wheat flours (high gluten-content flour and medium gluten-content flour) with different variety of starches (potato starch and tapioca starch) by various ratios (88:12 and 76:24). The proximate compositions (moisture, crude protein, and ash) of eight different doughs were tested. The physical properties (cooked weight gain, cooked volu

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Liang, Shu-Chi, and 梁書驥. "A Study of Using Kano Model to Investigate the Improvement of Quality Elements in Instant Noodle Industry-A Products." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/57353590333522214151.

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碩士<br>大葉大學<br>事業經營研究所<br>97<br>This study is focus on bowl instant noodle product. A product is a object of this study. With A product let me know what factor is customer’s need about bowl instant noodle product. With customer eating instant noodle and completing the questionnaires get what is customer’s voice. Using Kano model classify quality factor after we have result that what quality factor is customer’s need. After using Kano model classify quality factor combine analysis about eating and appearance of four brands instant noodles products, we can find what quality factor of instant nood

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-Wen, Ching, and 林靖雯. "An Inquiry into the Gap of the Brand Identity and Customer Brand Image：Cases of National Brand in Instant Noodle." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/78815166791006734810.

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碩士<br>國立高雄第一科技大學<br>行銷與流通管理所<br>95<br>This thesis aims to investigate the brand identity’s evolution through a firm’s national wide instant noodle brands. By utilizing historical research method, the researcher cross-examined consumer’s perceptions over a time frame on the brand image realization. To analyze whether or not a firm’s design of brand identity and its reflection of customer’s brand image is consistent with each other would identify the phenomenon of the gap and explain related causes. Taking instant noodle brands as the research subjects, the researcher analyzes the historical br

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Guan-Hui, Lee, and 李冠輝. "The Strategy of Integrated Marketing Communication on Instant Noodle of Uni-President Enterprises Corporation: From Uni-President100 to Phoenix Plan." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/37682262956316301591.

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碩士<br>玄奘大學<br>大眾傳播研究所<br>101<br>The instant noodles can be called the great inventions by the 20th century. From speeds up the rhythm unceasingly in the nowadays society, quickly, simple, the delicacy and the inexpensive instant noodles class rapidly adapted the product which the time development request combines to make or become feels embarrassed substitutes. China smuggles 48,383,000,000 packages of annual output, the year sales volume reaches postures of the 55,776,000,000 human of coin to push the body world biggest instant noodles production and marketing country. The present paper resea

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Chung-Han, Tsai, and 蔡忠翰. "A Research of Undergraduate Students’ Preference for Instant Noodle and Its Market Positioning-A Case Study of Catholic Fu Jen University." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/77141805655583774767.

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碩士<br>輔仁大學<br>應用統計學研究所<br>92<br>This main theme of the study is to find out what type of instant noodle the Fu Jen undergraduate students have a preference for and how instant noodle’s companies position themselves in the market. It is divided into five parts including an introduction, literature review, research method, findings, and conclusions and suggestions. Two statistical analysis methods — Conjoint Analysis and Multidimensional Scaling in the study are used to understand the consumers’ consumption behavior. The study has the following findings: (1) most of the respondents th

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Yu, Chin-Ho, and 游清和. "A Study on The Competitive Strategies of The Taiwanese Invest in China Sale Merchandise to Taiwan－A Study of Instant Noodle Industry in Taiwan." Thesis, 2005. http://ndltd.ncl.edu.tw/handle/66674079588052828175.

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碩士<br>逢甲大學<br>經營管理碩士在職專班<br>93<br>THESIS ABSTRACT Taiwan and Mainland China have joined World Trade Organization Since 2002,both sides turn a future inexorable trend of free trading economic，and the Mainland has already become one of the main areas of our abroad investments countries. Taiwan businessman for seeking suitable elements of production combination to hold the competitive ability. The base of the production will move to Mainland one after another. When their manufactures have the competitive ability in locality, and estimating the feasibility by the cost and benefit analysis, the man

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"Instant noodles: when east meets west." Chinese University of Hong Kong, 1994. http://library.cuhk.edu.hk/record=b5888061.

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by Chan Kui-kwong, Kenneth, Fung, Kwok-Yue, Dora.<br>Includes questionnaire in Chinese.<br>Thesis (M.B.A.)--Chinese University of Hong Kong, 1994.<br>Includes bibliographical references (leaves 77-78).<br>ABSTRACT --- p.ii<br>TABLE OF CONTENTS --- p.iv<br>LIST OF EXHIBITS --- p.vi<br>ACKNOWLEDGEMENTS --- p.vii<br>CHAPTER<br>Chapter I. --- BACKGROUND AND STATEMENT OF THE PROBLEM --- p.1<br>Introduction --- p.1<br>What are Instant Noodles? --- p.5<br>Background --- p.8<br>Hong Kong --- p.8<br>London --- p.9<br>Vancouver --- p.10<br>Statement of Objectives --- p.11<br>Chapter II. ---

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Wu, Ci-Fong, and 吳其峰. "Quality Function Development in the Instant Noodles Industry." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/56954602732112555793.

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碩士<br>大葉大學<br>事業經營研究所<br>97<br>Keep to provide product of innovation is necessary in a very competitive environ-ment. New product is a important factor that company remain in the environment. Development of instant noodle product seems a simple work, but actually that is com-plete work. Because developing new instant noodle product need skill of manufacture and experience of professor and customer's demand. Customer's demand. is the most important factor of success for develop new instant noodle product. In this study, using Kano-model understand that what is customer’s demand factor and what

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Chen, Chih-Hsiuan, and 陳志軒. "Eat everywhere: Instant noodles, body and diet space." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/76768108895752258474.

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碩士<br>臺灣大學<br>建築與城鄉研究所<br>98<br>Many studies of convenience food focus on the impact of its convenience on modern society. However, we cannot fully understand the uniqueness of instant noodles as foods if our discussions are constrained on the level of convenience. In this research, in-depth interviews with people who love instant noodles were used to explore the interrelations between instant noodles and social relations in daily diet. I proposed the distinction of junk food with convenience food and discussed the vacillation between taste and health in the experience of consuming instant

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WANG, JHIH-SIAN, and 王智賢. "The Effect of Sales Performance on the Instant Noodles." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/3x4xhd.

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碩士<br>中華科技大學<br>經營管理研究所<br>106<br>This study will explore that the effect of product attribute on sales performance. This study is mainly aimed at instant noodles. The case is well-known chain stores. The sample is from the store manager and business executives. The period is in February, 2017. There are 900 store location, 6 store types, and 85 items. We will discuss that the factor of sales performance for instant noodles. The factors Include product attributes, and store characteristics. Last, and also the most important, stores characteristics how moderate product attributes and sales perf

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Ssu-Ying, Ho, and 何思穎. "Instant Noodles Package Based on the Perspective of Emotional Design." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/jaz6vj.

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碩士<br>國立高雄師範大學<br>視覺傳達設計研究所<br>97<br>In modern economic activities, there is no doubt that packaging design affects the buying behavior of the consumers specifically in purchase decisions. Packaging becomes the epitome of marketing and also considered as a “silent salesman”. The design itself does not only consider the perception it will create on the perceived benefits, the characteristics and the performance of product as portrayed by its brand image. Mostly in the past most of the use similar to the packaging in instant noodles packaging. The demand of the direction that whether is to place

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Chao, Ching-Mei, and 趙靜媚. "Strategy Planning for Taiwan Instant Noodles Industry - A Case Study." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/38m469.

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碩士<br>靜宜大學<br>管理碩士在職專班<br>103<br>In the past few years, Taiwan food industry is facing much more harsh managing environment due to the rise of goods and daily commodities and the frequent occurrence of food safety issue. Because Taiwan instant noodle industry is in oligopoly, making competitive strategy for those who are not industry-leading companies to cope with future business environment is the primary purpose of this research. This research focuses on individual company by analyzing instant noodle industry environment and overall environment. Then, the research analyzes the advantages and

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Huang, Shin-Shiang, and 黃心湘. "A Study on Image of Taiwan’s Local Instant Noodles Packaging Design." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/8hsasc.

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碩士<br>中原大學<br>商業設計研究所<br>92<br>Abstract It has been so long since human beings engaged in packaging design that the history is far-reaching and well established. Packaging design originated from our daily needs and it deeply related to our life; moreover, it represents a variety of lifestyles of generations and the certain unique arts of different peoples. Nowadays, from various styles and features of domestic packaging design, we can see the phenomenon that visual design is accommodating to consumers’ ongoing changing demands.This study is subject to research Taiwanese consumers’ preferences

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Chen, Kun-Chu, and 陳坤助. "Taiwan Instant Noodles Industry Competitive Advantage Research-By the Resource-based View." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/38054841068503694344.

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碩士<br>中州技術學院<br>工程技術研究所<br>96<br>The competitive advantage was the recent years manages the domain most important core view, The Taiwan instant noodles industry has been through repeatedly for 41years to develop for a long time, No matter from the market scale or the market mechanism, looked by the product life c ycle viewpoint, It should enter the mature period。The same business merchant unceasingly joins the competition behavior the attempt maintenance or strives for the more competitive advantage to become the subject which the industry most pays attention, This research is by the resource

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Chang, Chih-Kuo, and 張治國. "The Purchasing Behavior of Instant Noodles — A Case of the Residents in Changhua County." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/80989404908321189515.

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碩士<br>大葉大學<br>事業經營研究所<br>92<br>With the changes in economic structure and family type, people eating out are on the increase. The convenience food becomes main choice of dinning-out people. The instant noodles are one of purchase. According to statistics the domestic market scale of instant noodles has ten billion dollars. The instant noodles industry faced more violent competition after join WTO. But what is the right way to keep the customers’ loyalties? How do the marketers grasp the characteristics of consumers’ need in such a competitive market environment? How do the marketers build up t

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Jen-Chung, Hsu, and 徐仁鐘. "A Study on Instant Noodles Price in Taiwan － An Application of Hedonic Price Method." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/97417489303072205414.

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碩士<br>佛光大學<br>經濟學系<br>96<br>The instant noodles has been selected by one of the greatest of inventing in 20th century, it is delicious, preservative and easy food for daily products. Our Taiwan market has been through the food of substitution stage; products from mainland China's Taiwan firms; joining WTO organization configuration changes. The instant noodles industry present on the maturation and saturation status by causing these reasons. This paper uses an application of hedonic analysis to predict individual hedonic intrinsic price. This research tries to understand the purchase factors t

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LIN, SZU-PEI LEE, and 李林絲沛. "Application of Lean Streamline Production to Enhance Productivity－An Example of Manufacturing Instant Cup Noodles." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/g6923u.

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碩士<br>中原大學<br>工業與系統工程研究所<br>104<br>Now the food industry is facing a food safety issue. The food industry has to survive and sustainable development. Food industry must increase the capacity of quality management and change needs of the market reaction. Lean production is the improvement activities. Its purpose is to stabilize the quality, process rationalization, loss minimization, manpower rationalization, standardization work, maximizing machine efficiency. Streamline production is a continuous mode of production. In this study, In practice, managers quickly set up a new continuous producti

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Chen, Shin-Pin, and 陳世斌. "A Study of Business Strategies in Mature Industry-Case of Instant Noodles Industry in Taiwan." Thesis, 2006. http://ndltd.ncl.edu.tw/handle/51640381967770216017.

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碩士<br>東海大學<br>食品科學系<br>94<br>【Abstract】 This study aims to study the Taiwanese instant noodles industry. The main purpose of this study is to explore the influence on the market characteristics when the market joined the World Trade Organization and the new manufacturer enters the market; and when the industry entered the mature stage. This study also tries to examine and analyze the business strategies adopted by firms under these influences. Base on the theory of the mature industry and the theory of industrial organization, the SCP Paradigm was used to construct the interviewing qu

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Liang, Nai-Fu, and 梁乃夫. "Evaluation of Potato Starch Substituted by Mixing with Acetylated Tapioca Starch in Instant Fried Noodles." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/22107840651579885770.

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碩士<br>國立臺灣大學<br>食品科技研究所<br>101<br>The purpose of this thesis was to investigate the effect of the substitution of native potato starch (NPS), acetylated potato starch (APS), native tapioca starch (NTS) and acetylated tapioca starch (ATS) for wheat flour on the rheological properties of dough and the textural quality of instant fried noodles so as to evaluate if potato starch could be substituted by mixing with tapioca starch and still maintain the textural quality of instant fried noodles. The results indicated that, according to the farinogram, the absorption, development time, stability and

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Zhou，Ke-Qi and 周珂祺. "Advertising Performance and Social Cultural Imager: A Case Study of Master Kong\'s Instant Noodles." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/69de6p.

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碩士<br>國立政治大學<br>傳播學院傳播碩士學位學程<br>107<br>This study is aimed at the advertising performance of TV commercials in China's Master Kong instant noodles over the years, exploring the relationship between social changes and China's current social and cultural imagery, and the intermediary role of advertising performance. The social and cultural image refers to the core values of socialism with Chinese characteristics shaped by the government. This study found that: 1. In addition to propaganda for commodities, commercial advertisements in Chinese society also take the initiative to take social respon

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Wu, Der-Shiang, and 吳德祥. "Discussion of Consumer’s Purchase Tactics of Product Attributes and Brand Equities: Example by Instant Noodles Consumers." Thesis, 2006. http://ndltd.ncl.edu.tw/handle/zgnhm9.

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碩士<br>銘傳大學<br>管理研究所碩士在職專班<br>94<br>In the end of 2002, Master Kong held his popularity in china and cooperated to advertisements making the instant noodles market popular and the market share is more than 20% for a time. And he pushed on the market value of instant noodles to 10 billion and brought people’s attention of this ordinary product. In addition to strive for this market, relevant manufacturers actively putinto more marketing resources, plan to channels’promotion, increase advertisement, improve branding power, etc. On purpose of obtaining more market share to expanding their business

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Pronyk, Carl William. "Effects of superheated steam processing on the drying kinetics and textural properties of instant Asian noodles." 2007. http://hdl.handle.net/1993/21001.

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Yao, Wen-Hsin, and 姚文心. "Study on Consumer Behavior of Instant Noodles--An Example of the People Living in Kaohsiung Metropolitan." Thesis, 2003. http://ndltd.ncl.edu.tw/handle/53229128177937761919.

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碩士<br>國立屏東科技大學<br>農企業管理系<br>91<br>Due to the regression of the market, the instant noodle producer and retailer cooperate to promote positive. But the effect of the promotion is decreasing, and the reaction of the market is less and less. The Kang-Shi-Fu instant noodle is sold back to Taiwan with it’s well-known brand. It is a great impact on the market of instant noodle. So the study will be surveyed the consumer behavior of instant noodles and be suggested to the instant noodle producers for making informed decisions on market strategies. Consumers who live in Kaohsiung district w

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Lin, Jiajing, and 林佳敬. "The Application of Food Material to Garment creation and Research -Use Italian Noodle as Instance." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/30540785694573372124.

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碩士<br>輔仁大學<br>織品服裝學系<br>100<br>This research is taking Italian “pasta” as an imagery to elaborate the design concept of her. First of all, she tries to understand the history and the cultural meaning of Italian pasta by doing a research on pasta’s related papers and thesis. Following by choosing 8 kinds of pasta, which have different structures, shapes and colors, she captures the features of the pasta imageries as the main features of the her women collection. From the crossover new ideas of connecting food and fashion, she wishes to present the personality and experience of her own. The resu

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Chyou, Chih Jung, and 邱志榮. "The Environmental Analysis of Mainland China''s Food Market -- The Research of Taiwanese Manfacturers'' Marketing Strategies for Instant Noodles Products." Thesis, 1995. http://ndltd.ncl.edu.tw/handle/98941658550944938898.

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Yang, Wen-Yen, and 楊文彥. "The Relationship among Internationalization Motivation,Foreign Market Entry Strategy and Operation Performance─ A Study of Instant Noodles Manufacturing Industry in Taiwan." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/84452673275891208203.

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碩士<br>國立成功大學<br>高階管理碩士在職專班<br>92<br>Abstract 　　The instant noodle industry is one of the 22 food industries in Taiwan. In the past 10 or more years, its production and sales were growing upward steadily. Following the higher economic growth rate, its environment faced a fast change . Under the trend of globalization, it is a great urgency for the said industry to develop the new market, maintain the competitive advantage and increase the performance. The main purpose of this study is to explore and examine the influence of business environment,　internationalization motivation, market entry str

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LAI, SHENG-YUAN, and 賴聖元. "The Effect of Modern Retail Channels of Taiwan Fast-moving Consumer Goods on Suppliers - A Case Study of Vedan Instant Noodles." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/46z9kz.

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碩士<br>逢甲大學<br>經營管理碩士在職學位學程<br>106<br>Nowadays, the social life style and demographic structure have changed greatly. Consumers' demand for products is not only physiological，but also their psychological needs are important considerations. Channels and suppliers need to constantly identify the momentum of demand. Channels extend the shopping environment, convenience, and service products. Suppliers are seeking breakthroughs in product packaging, taste, and differentiated design. Their benefits are still poor and the input costs are increasing day by day. Therefore, the channels and suppliers

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Chia-wei, Hsu, and 許家瑋. "The lmpact of Brand lmage, Internet Reputation and Conformity Behavior on Purchase Willingness-A Case Study of TTL HuaTiao Chicken Instant Noodles." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/9jwbhw.

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碩士<br>康寧大學<br>資訊傳播研究所<br>105<br>Many industries have begun to diversify in recent years just like TTL (Taiwan Tobacco and Liquor Corporation). TTL gives most people the impressions of producing liquor and selling it. Unexpectedly, its instant noodles become a hot item for customers and has its stand in the industry. This study took TTL Hua Tiao Chicken Instant Noodles as the research subject and explored the influences of brand image, network reputation, conformity behavior and purchase willingness of TTL Hua Tiao Chicken Instant Noodles so as to understand whether brand image, internet reputa

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Wei, Hsing-I., and 魏欣儀. "Cross-border Learning Capability of Firm and Cultural Proximity? A Case Study of the Product Innovation of Instant Noodles by Taiwanese Frims in China." Thesis, 2006. http://ndltd.ncl.edu.tw/handle/77798778321223403353.

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碩士<br>國立臺灣大學<br>地理環境資源學研究所<br>94<br>This article discusses the cross-border learning process of firms by a case study of Taiwanese instant noodles firms (Tinghsin and Uni-preside) in China. I propose that the researchers should pay more attention to the industrial categories beyond technology-intensive and global-assessing ones. Beside the demand of skills or technologies, other kinds of knowledge resources and its peculiarities should be taken into consideration. I stress that all proximities influenced knowledge transmission don’t come automatically, and those should be built instead of a pr

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