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MOREIRA, BIANCA GONCALVES. "DISTINGUISHING BETWEEN ALCOHOLIC AND NON ALCOHOLIC BEVERAGES IN THE FLOW MEASUREMENT SYSTEM DURING FILLING." PONTIFÍCIA UNIVERSIDADE CATÓLICA DO RIO DE JANEIRO, 2005. http://www.maxwell.vrac.puc-rio.br/Busca_etds.php?strSecao=resultado&nrSeq=8006@1.
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PONTIFÍCIA UNIVERSIDADE CATÓLICA DO RIO DE JANEIROMINISTÉRIO DA CIÊNCIA E TECNOLOGIA
De acordo com os cálculos do Sindicato Nacional da Indústria de Cerveja (Sindicerv), os estados e o governo federal perdiam anualmente cerca de R$ 720 milhões em arrecadação, devido à sonegação praticada por alguns fabricantes de cerveja. Um elemento facilitador para esse tipo de sonegação é o método atualmente utilizado pela Receita Federal para o controle da quantidade de volume produzido, que envolve apenas o controle de notas fiscais de vendas, o que tem sido uma grande fonte de erros e prejuízo, tanto para as empresas, quanto para o governo. Em 2001, com o objetivo de criar mecanismos que auxiliem no controle de arrecadação de impostos, o governo federal publicou a Medida Provisória no 2.158-35, obrigando os fabricantes a instalar um Sistema de Medição de Vazão (SMV) em todas as linhas de engarrafamento, na entrada de cada enchedora. O SMV seria usado inicialmente apenas no monitoramento. Além de medir a quantidade de bebida produzida, o SMV é, por meio de um sistema de condutivímetro elétrico, responsável por detectar o tipo de líquido que está sendo envasado. Nesta dissertação, são avaliadas possíveis técnicas de diferenciação de bebidas alcoólicas e não-alcoólicas, visando atribuir maior confiança à Receita Federal e aos consumidores. Além da condutividade, foram avaliadas a densimetria e a potenciometria. Devido a problemas encontrados nestas três (3) técnicas, resolveu-se testar a eficiência de um sensor à fibra óptica de índice de refração para a diferenciação de bebidas. A principal vantagem deste sensor é tornar a sonegação mais difícil, pois, ao contrário do condutivímetro, não sofre influência eletromagnética externa. As incertezas de medição dos valores obtidos para condutividade e índice de refração foram calculadas. Os resultados da presente dissertação são suficientemente significativos para substanciar a recomendação de uma revisão da Medida Provisória no 2.158- 35. Parte desta dissertação foi financiada, através do Convênio referência FINEP n° 22.01.0692.00, pelo Programa Tecnologia Industrial Básica e Serviços Tecnológicos para a Inovação e Competitividade MCT/FINEP/FNDCT/Fundo Verde Amarelo, um programa cooperativo universidade- empresa.
According to the Brazilian Sindicato Nacional da Indústria de Cerveja (Sindicerv), about R$ 720 million a year used to be lost due to federal and state tax evasion by some beer manufacturers. Tax evasion used to be eased by the method used by the Brazilian federal revenue service (Receita Federal) to monitor the amount of beer manufactured, which was solely based on sales receipts, resulting in large losses for the government and companies. In 2001, in order to create mechanisms to help in tax collection, the Federal government issued the Medida Provisória no 2.158-35, making it mandatory for the manufacturers to install a Flow Measurement System in all bottling lines, at the beginning of the beverage filler. The system was to be initially used as a monitoring device. In addition to measuring the amount of beverage manufactured, the Flow Measurement System is also responsible for detecting the type of beverage being bottled or canned by means of an electrical conductivity sensor. This and other possible methods for distinguishing between alcoholic and non alcoholic beverages in the Flow Measurement System are evaluated in this dissertation, in order to increase reliability for the Receita Federal and the consumers. In addition to the conductivity, density and pH measurements were also evaluated. Due to problems found in these three (3) techniques, an index of refraction optical fiber sensor was also tested for distinguishing between beverages. The main advantage of this sensor is that it makes tax evasion more difficult because, as opposed to the conductivity sensor, it is not affected by external electromagnetic interference. The uncertainty in measurement of the conductivity and index of refraction results were calculated. This dissertation` results are sufficiently significant to substantiate the recommendation that the Medida Provisória no 2.158-35 be revised. Part of this dissertation was financed by the Convênio referência FINEP n° 22.01.0692.00 of the Programa Tecnologia Industrial Básica e Serviços Tecnológicos para a Inovação e Competitividade MCT/FINEP/FNDCT/Fundo Verde Amarelo, a university-company cooperative program.
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Potgieter, Bianca. "Die rol en belang van suikerbelasting in Suid-Afrika." Diss., University of Pretoria, 2017. http://hdl.handle.net/2263/65711.
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The former finance minister stated in his budget speech in 2016 that sugar tax would come into force in South Africa from 1 April 2017. The treasury's reason for implementing sugar taxation is to reduce the health problems caused by sugar. It is nothing new to use fiscal measures to recover both taxes and to prevent health problems but it was not yet possible to reach a definite conclusion about the impact of sugar tax on the consumption of sugary drinks and the prevalence of obesity. The reason for this is that there is evidence that the implementation of food tax in different countries has shown different results in terms of public health issues and tax benefits. In South Africa, the implementation of sugar tax can either reduce the prevalence of obesity and thereby have a positive effect on the economy or its implementation may adversely affect the economy. If treasury does not implement sugar tax the economy can also be adversely affected by the prevalence of obesity. This dissertation deals with the effects of non-communicable diseases and sugar tax on the South African economy. The focus is on how sugar tax is being implemented internationally and how South Africa intends to implement sugar tax.Die voormalige minister van finansies het in sy begrotingstoespraak in 2016 vermeld dat suikerbelasting vanaf 1 April 2017 in Suid-Afrika in werking gaan tree. Die tesourie se rede vir die implementering van suikerbelasting is om, in samewerking met die Departement van Gesondheid, die gesondheidsprobleme wat deur suiker veroorsaak word te verminder. Dit is niks nuuts om fiskale maatstawwe te gebruik om beide belasting in te vorder en gesondheidsprobleme te voorkom nie, maar dit was nog nie moontlik om tot ’n definitiewe gevolgtrekking te kom oor die impak van suikerbelasting op die verbruik van suikerversoete drankies en die voorkoms van vetsug nie. Die rede hiervoor is dat daar bewyse is dat die implementering van voedselbelasting in verskillende lande verskillende resultate getoon het in terme van openbare gesondheidskwessies en belastingvoordele. In Suid-Afrika kan die implementering van suikerbelasting óf die voorkoms van vetsug verminder en sodoende die ekonomie bevoordeel óf die implementering daarvan kan die ekonomie negatief beïnvloed. Indien die tesourie nie suikerbelasting implementeer nie kan die ekonomie as gevolg van die voorkoms van vetsug negatief beïnvloed word. Die kern van hierdie skripsie handel oor die gevolge van nieoordraagbare siektes en suikerbelasting op die Suid-Afrikaanse ekonomie. Daar word spesifiek gefokus op hoe suikerbelasting internasionaal geïmplementeer word en hoe Suid-Afrika beoog om suikerbelasting te implementeer.
Mini Dissertation (LLM)--University of Pretoria, 2017.
Mercantile Law
LLM
Unrestricted
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Moore, Susan Masden. "Non-alcoholic beverage consumption of college students at a Midwestern university." [Bloomington, Ind.] : Indiana University, 2007. http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqdiss&rft_dat=xri:pqdiss:3290015.
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Thesis (H.S.D.)--Indiana University, School of Health, Physical Education and Recreation, 2007.Title from PDF t.p. (viewed Nov. 21, 2008). Source: Dissertation Abstracts International, Volume: 68-11, Section: B, page: 7285. Adviser: Nancy T. Ellis.
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Fernandes, Lemos Junior Wilson José. "Evaluation of the Non-Conventional Yeast Starmerella Bacillaris as Biocontrol Agent and Selected Starter for Alcoholic Beverages Production." Doctoral thesis, Università degli studi di Padova, 2017. http://hdl.handle.net/11577/3424926.
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Yeasts are the main protagonists of the alcoholic fermentation and strongly influence the final characteristics of wine and other alcoholic beverages. In winemaking, during spontaneous fermentation, this process is carried out by indigenous yeasts present on the grape berry and there is a progressive growth pattern of different yeast species, with the final stages invariably being dominated by the alcohol-tolerant strains of Saccharomyces cerevisiae. This species is universally known as the ‘wine yeast’ and is widely preferred for initiating wine fermentations.
From a technological point of view spontaneous grape juice fermentations sometime become stuck or sluggish. This lack of reproducibility and predictability has favored, in the past, the use of yeast starters, generally composed of single strains of S. cerevisiae. Selected S. cerevisiae strains predominate during must fermentation, ensure rapid and reliable grape juice fermentation and, as consequence, consistent and predictable wine quality. However, there has been increasing recognition that wines made with Saccharomyces starter cultures are less complex, producing standardized wines.
In fact, during spontaneous fermentation many other species (the so call non–Saccharomyces yeasts) are present in the grape must and traditionally they were considered deleterious as responsible for some wine off-flavors. Recently, the role of non-Saccharomyces species has been re-evaluated as some of them has been proposed as co-starter to simulate natural must fermentation and to confer greater complexity and specificity to the wine.
In this context, the thesis project was developed in order to select new non-Saccharomyces yeast strains from fermenting musts of overripe grape berries. This stage of grape ripening is characterized to be more susceptible to infection of fungal pathogens such as Botrytis cinerea, whom yeasts present on the berry surface have to compete with. Thirty-six isolates were identified as Starmerella bacillaris isolated from destemmed dried grape of Raboso Piave variety, grown on Bagnoli DOC (Appellation of Origin) area (North-East of Italy). This species is recently proven to be of oenological interest mainly for its high glycerol production. Among them, 14 strains were phenotypically characterized and, for the first time, the antifungal activity of S. bacillaris species against B. cinerea and P. expansum were demonstrated. Moreover, fermentation performances of S. bacillaris strains were evaluated in synthetic, grape and apple musts (for the first time in cider production).
When tested in sequential fermentations with S. cerevisiae this yeast improved the quality of wine and cider. The obtained results indicate that S. bacillaris can be proposed as biocontrol agent on grape in vineyard and during postharvest on stored apples and its presence on fruit surface positively influences the following juice fermentation. Therefore the released of this yeast in the vineyard can increase the sustainability of the production process and the final wine quality. The obtained results provide a solid basis for a new management of yeast used for winemaking and other alcoholic beverage production and open new prospects for a more integrated strategy to increase wine quality.
Then, in this thesis, new S. bacillaris characteristics were evaluated in order to improve alcoholic beverages quality, such as mannoproteins and glutathione production. The quantification of these compounds was determined at the end of fermentation in synthetic must. S. bacillaris was proved to produce different mannoproteins with functional characteristics related to wine stability. Mannoproteins extracted from S. bacillaris cultures presented great potential in increasing the protein stabilization, while if they were produced during sequential fermentation with S. cerevisiae, enhanced the tartaric stabilization. Moreover, in this thesis, a very high glutathione content was demonstrated in S. bacillaris cells after fermentation. Therefore, yeast lees obtained from S. bacillaris fermentations can be proposed as as glutathione source.
In the last part of this thesis the aim was to understand the genomic determinants of S. bacillaris technological traits described in the previous parts. Therefore. the whole-genome sequence of two relevant S. bacillaris strains was performed. By means of genome comparisons between the two S. bacillaris strains and between S. bacillaris, S. cerevisiae and other oenological yeasts, specific genes and metabolic pathways involved in technologically-relevant traits were identified and studied.I lieviti sono i principali protagonisti della fermentazione alcolica e influenzano fortemente le caratteristiche finali del vino e di altre bevande alcoliche. Nella vinificazione, durante una fermentazione spontanea,questo processo viene effettuato da lieviti autoctoni presenti sulla bacca di uva. Alla fine della fermentazione la specie dominate tra i ceppi è Saccharomyces cerevisiae. Questa specie è universalmente conosciuta come il 'lievito di vino' ed è ampiamente preferita per iniziare fermentazioni del vino. Da un punto di vista tecnologico, le fermentazioni spontanee di succo d'uva si sono spesso bloccate. In passato, questa mancanza di riproducibilità e prevedibilità non era favorevole per una produzione di vino di qualità. L’uso di ceppo di lievito, generalmente composti da singoli ceppi come ad esempio S. cerevisiae aiuta a controllare questo problema. I ceppi selezionati di S. cerevisiae predominano durante la fermentazione del mosto, assicurando una rapida e affidabile fermentazione e, di conseguenza, una qualità del vino coerente e prevedibile. Tuttavia, si è accresciuto la convinzione che i vini ottenuti con culture di starter Saccharomyces siano meno complesse, producendo vini standardizzati. Infatti, durante la fermentazione spontanea, nel mosto d'uva sono presenti molte altre specie (i cosiddetti lieviti non Saccharomyces) e tradizionalmente sono stati considerati come responsabili di alcuni sapori no aggradevoli all’assaggio del vino. Recentemente, il ruolo delle specie non Saccharomyces è stato rivalutato poiché alcune di esse sono state proposte come co-avviatore per simulare la fermentazione dei mosti naturali e per conferire maggiore complessità e specificità al vino. In questo contesto, il progetto di tesi è stato sviluppato per selezionare nuovi ceppi di lievito non Saccharomyces da mosti fermentativi di uva passito. Questa fase di maturazione dell'uva è caratterizzata per essere più suscettibile all'infezione di patogeni fungini come Botrytis cinerea. I trentasei isolati sono stati identificati come Starmerella bacillaris , isolati da uve secche della varietà Raboso Piave, coltivate in zona Bagnoli DOC (denominazione d'origine) (nord-est dell'Italia). Questa specie è recentemente dimostrata di interesse enologico soprattutto per la sua elevata produzione di glicerolo. Tra questi, 14 ceppi sono stati caratterizzati fenotipicamente e, per la prima volta, sono stati dimostrati l'attività antifungina delle specie S. bacillaris contro B. cinerea e P. expansum. Inoltre, le prestazioni di fermentazione dei ceppi di S. bacillaris sono state valutate nei mosti sintetici, uve e mele (per la prima volta nella produzione di sidro). Durante la sperimentazione, questo lievito ha migliorato la qualità del vino e del sidro in fermentazioni sequenziali con S. cerevisiae. I risultati ottenuti indicano che S. bacillaris può essere proposto come agente biocontrollo sull'uva nel vigneto e durante la post-raccolta sulle mele conservate: la sua presenza sulla superficie di frutta influenza positivamente la seguente fermentazione dei succhi. Pertanto, il rilascio di questo lievito nel vigneto può aumentare la sostenibilità del processo produttivo e la qualità finale del vino. I risultati ottenuti forniscono una solida base per una nuova gestione del lievito utilizzato per la produzione di vino e altre bevande alcoliche e aprire nuove prospettive per una strategia più integrata per aumentare la qualità del vino. Sono state valutate le nuove caratteristiche di S. bacillaris al fine di migliorare la qualità delle bevande alcoliche, come le manoproteine e la produzione di glutatione. La quantificazione di questi composti è stata determinata alla fine della fermentazione in mosto sintetico. S. bacillaris ha dimostrato di poter produrre mannoproteine diverse, con caratteristiche funzionali legate alla stabilità del vino. Le manoproteine estratte dalle colture di S. bacillaris presentavano un grande potenziale per aumentare la stabilizzazione delle proteine, mentre se venivano prodotte durante la fermentazione sequenziale con S. cerevisiae, aumentavano la stabilizzazione tartarica. Inoltre, in questa tesi, è stato rilevato un contenuto di glutatione molto elevato in cellule S. bacillaris dopo la fermentazione. Pertanto, le fecce ottenute dalle fermentazioni di S. bacillaris possono essere proposte come fonte di glutatione. Nell'ultima parte di questa tesi si intendeva comprendere le determinanti genomiche delle caratteristiche tecnologiche di S. bacillaris descritte nelle precedenti parti. Per questo è stata eseguita la sequenza intero-genoma di due importanti ceppi S. bacillaris. Con i confronti genomici tra i due ceppi di S. bacillaris e tra S. bacillaris, S. cerevisiae e altri lieviti enologici, sono stati identificati e studiati geni specifici e i percorsi metabolici coinvolti in tratti tecnologicamente rilevanti.
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Boesso, Francine Fricher [UNESP]. "Caracterização físico-química, energética e sensorial de refresco adoçado de jabuticaba." Universidade Estadual Paulista (UNESP), 2014. http://hdl.handle.net/11449/90686.
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000751537.pdf: 1345098 bytes, checksum: c7c2009418cdfdb4b3dfba0536ba0495 (MD5)O objetivo do presente trabalho foi produzir e caracterizar por meio de análises físico-químicas, energéticas e sensoriais refrescos adoçados de jabuticaba, visando o aproveitamento tecnológico e agregação de valor a frutos de jabuticabeira. As matérias-primas utilizadas foram jabuticabas Sabará, açúcar cristal e água duplamente filtrada. O experimento foi desenvolvido em duas etapas. Os ensaios de produção de refresco adoçado de jabuticaba na etapa 1 foram desenvolvidos a partir de seis tratamentos, combinando-se dois métodos de extração de sólidos solúveis (utilizando a jabuticaba inteira e esmagada) e três formulações do refresco adoçado de jabuticaba com diferentes concentrações de sólidos solúveis (10, 12 e 14°Brix). Na etapa 2 os refrescos adoçados de jabuticaba foram elaborados a partir da diluição do xarope (60 e 70°Brix) para obtenção dos refrescos à 12°Brix. Em todos os experimentos os refrescos adoçados de jabuticaba foram analisados físico-quimicamente em relação aos teores de sólidos solúveis, pH, acidez total, ratio, açúcares redutores, açúcares redutores totais, turbidez, bem como tiveram os teores de nutrientes (carboidratos, proteínas, lipídeos, umidade e cinzas) e valores energéticos determinados por meio de análise centesimal. A análise sensorial foi realizada por meio de testes afetivos de aceitação. Na etapa 1, o método de extração, a concentração de sólidos solúveis e a interação desses fatores interferiram nas variáveis físicas (turbidez) e químicas (°Brix, acidez total, AR e cálculo do ratio) de todas as amostras das bebidas elaboradas neste experimento, com exceção dos valores de pH e ART. Energeticamente o método de extração influenciou os teores de proteínas e lipídios presentes nos refresco adoçados de jabuticaba. Os refrescos não apresentaram diferença sensorial quanto ao método de extração utilizado
The aim of this work was to produce and characterize through physical- chemical, energy and soft drinks sweetened jaboticaba sensory analyzes, aiming to use technology and adding value to the fruits. The raw materials used were jaboticaba Sabara, crystal sugar and doubly filtered water. The experiment was conducted in two stages. Assays of producing sweetened soft drink jaboticaba in step 1 were developed from six treatments combining two methods of extraction of soluble solids ( using the whole and crushed blemish blemish) and three formulations of soft drink sweetened with different concentrations jaboticaba soluble solids (10, 12 and 14°Brix). In step 2 the soft drink sweetened jaboticaba were prepared by diluting the syrup (60 and 70°Brix) for obtaining refreshments at 12°Brix. In all experiments jaboticaba sweetened soft drinks were analyzed physico-chemically with respect to soluble solids, pH, total acidity, ratio, reducing sugars, total reducing sugars, turbidity, and had the levels of nutrients (carbohydrates, proteins, 4 lipid, moisture and ash) and energy values determined by proximate analysis. Sensory analysis was performed by means of affective acceptance tests. In step 1, the extraction method, the concentration of soluble solids and the interaction of these factors interfered with physical (turbidity) and chemical variables (°Brix, total acidity, and calculation of the AR ratio) of all samples of beverages prepared in this experiment, except for the values pH and ART. The energy extraction method influenced the levels of proteins and lipids present in soft drink sweetened jaboticaba. Refreshments showed no sensory difference to the extraction method used, but showed significant sensory difference in the concentration of soluble solids present in soft drink (10, 12 and 14°) and refreshments 12 and 14°Brix and the most appreciated in all...
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Boesso, Francine Fricher 1987. "Caracterização físico-química, energética e sensorial de refresco adoçado de jabuticaba /." Botucatu, 2014. http://hdl.handle.net/11449/90686.
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Orientador: Waldemar Gastoni Venturini FilhoBanca: Elisa Angela Marques J. Torres
Banca: Ricardo Figueira
Resumo: O objetivo do presente trabalho foi produzir e caracterizar por meio de análises físico-químicas, energéticas e sensoriais refrescos adoçados de jabuticaba, visando o aproveitamento tecnológico e agregação de valor a frutos de jabuticabeira. As matérias-primas utilizadas foram jabuticabas Sabará, açúcar cristal e água duplamente filtrada. O experimento foi desenvolvido em duas etapas. Os ensaios de produção de refresco adoçado de jabuticaba na etapa 1 foram desenvolvidos a partir de seis tratamentos, combinando-se dois métodos de extração de sólidos solúveis (utilizando a jabuticaba inteira e esmagada) e três formulações do refresco adoçado de jabuticaba com diferentes concentrações de sólidos solúveis (10, 12 e 14°Brix). Na etapa 2 os refrescos adoçados de jabuticaba foram elaborados a partir da diluição do xarope (60 e 70°Brix) para obtenção dos refrescos à 12°Brix. Em todos os experimentos os refrescos adoçados de jabuticaba foram analisados físico-quimicamente em relação aos teores de sólidos solúveis, pH, acidez total, ratio, açúcares redutores, açúcares redutores totais, turbidez, bem como tiveram os teores de nutrientes (carboidratos, proteínas, lipídeos, umidade e cinzas) e valores energéticos determinados por meio de análise centesimal. A análise sensorial foi realizada por meio de testes afetivos de aceitação. Na etapa 1, o método de extração, a concentração de sólidos solúveis e a interação desses fatores interferiram nas variáveis físicas (turbidez) e químicas (°Brix, acidez total, AR e cálculo do ratio) de todas as amostras das bebidas elaboradas neste experimento, com exceção dos valores de pH e ART. Energeticamente o método de extração influenciou os teores de proteínas e lipídios presentes nos refresco adoçados de jabuticaba. Os refrescos não apresentaram diferença sensorial quanto ao método de extração utilizado
Abstract: The aim of this work was to produce and characterize through physical- chemical, energy and soft drinks sweetened jaboticaba sensory analyzes, aiming to use technology and adding value to the fruits. The raw materials used were jaboticaba Sabara, crystal sugar and doubly filtered water. The experiment was conducted in two stages. Assays of producing sweetened soft drink jaboticaba in step 1 were developed from six treatments combining two methods of extraction of soluble solids ( using the whole and crushed blemish blemish) and three formulations of soft drink sweetened with different concentrations jaboticaba soluble solids (10, 12 and 14°Brix). In step 2 the soft drink sweetened jaboticaba were prepared by diluting the syrup (60 and 70°Brix) for obtaining refreshments at 12°Brix. In all experiments jaboticaba sweetened soft drinks were analyzed physico-chemically with respect to soluble solids, pH, total acidity, ratio, reducing sugars, total reducing sugars, turbidity, and had the levels of nutrients (carbohydrates, proteins, 4 lipid, moisture and ash) and energy values determined by proximate analysis. Sensory analysis was performed by means of affective acceptance tests. In step 1, the extraction method, the concentration of soluble solids and the interaction of these factors interfered with physical (turbidity) and chemical variables (°Brix, total acidity, and calculation of the AR ratio) of all samples of beverages prepared in this experiment, except for the values pH and ART. The energy extraction method influenced the levels of proteins and lipids present in soft drink sweetened jaboticaba. Refreshments showed no sensory difference to the extraction method used, but showed significant sensory difference in the concentration of soluble solids present in soft drink (10, 12 and 14°) and refreshments 12 and 14°Brix and the most appreciated in all...
Mestre
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Oliveira, Adriana Paiva de. "Uso da padronização interna em espectrometria de absorção atômica em forno de grafite na determinação de 'SE' e 'NI' em bebidas não alcoólicas /." Araraquara : [s.n.], 2005. http://hdl.handle.net/11449/105750.
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Orientador: José Anchieta Gomes NetoResumo: Foram feitos estudos sistemáticos envolvendo padronização interna (PI) em determinações de elementos-traço em bebidas não alcoólicas por espectrometria de absorção atômica em forno de grafite (GFAAS). A influência da composição química das amostras, da concentração do padrão interno, do volume injetado de amostra, da diluição e do desgaste da superfície grafítica ilustraram a potencialidade de PI na melhoria da precisão e da exatidão analítica ou mesmo na minimização de efeitos de amostragem e de matriz. Arsênio e Ge foram avaliados como padrões internos na determinação de Se em água mineral gaseificada, água de coco e leite. Ambos melhoraram o desempenho analítico, seja no aspecto da precisão e exatidão como na minimização dos efeitos de matriz e amostragem. Nesse estudo foram utilizados como modificadores químicos Pd(NO3)2 + Mg(NO3)2 , W/Rh e W associado a co-injeção de Pd(NO3)2. Os desvios padrões relativos (%RSD) obtidos por meio da PI foram 0,5 a 3,5% (As) e de 1,0 a 3,1% (Ge), e na ausência da PI foram de 1,0 a 6,5%. A exatidão do método proposto foi avaliada por meio de teste de adição e recuperação de analito e os valores de recuperação (n=3) obtidos foram 94-109% (As) e 98-104% (Ge) com a PI e de 70-100% sem a PI. As concentrações de Se nessas amostras variaram de 5,0-25 æg L-1. No caso das amostras de água mineral gaseificada houve um aumento de 15% no tempo de vida útil do tubo e um acréscimo na confiabilidade dos resultados, apesar da superfície grafítica deteriorada. Cobalto foi avaliado como padrão interno na determinação de Ni em refrigerante e apresentou potencial para minimizar problemas de amostragem causados por gases dissolvidos. O modificador químico utilizado foi Mg(NO3)2. Os desvios padrões relativos obtidos foram de 0,5 a 3,4% e de 1,0 a 7,0% na presença e na ausência da PI, respectivamente... (Resumo completo, clicar acesso eletrônico abaixo)
Abstract: Systematic studies of internal standardization (IS) were carried out on the simultaneous determination of trace elements in non-alcoholic beverages by graphite furnace atomic absorption spectrometry (GFAAS). The influence of samples matrices, analyte concentration, injected sample volume, sample dilution and graphite surface degradation showed the potentiality of IS on the improvement of precision and accuracy of results, or in the minimization of matrix and sampling effects. Arsenic and Ge were evaluated as internal standards for the determination of Se in sparkling waters, coconut water and milk. Different chemical modifiers Pd(NO3)2 + Mg(NO3)2 , W/Rh e W + co-injection of Pd(NO3)2 were evaluated. The relative standard deviation (%RSD) obtained by IS were 0.5-3.5% (As) and 1.0-3.1% (Ge), and in the absence of IS were 1.0-6.5%. The accuracy of the proposed method was evaluated by addition-recovery test and the recovery (n=3) were 94-109% (As) and 98-104% (Ge) with the IS and 70-100% without IS. The Se concentrations in these samples varied from 5.0-25 æg L-1. For sparkling waters there was an increase in 15% in the lifetime of atomizer. Cobalt was evaluated as an internal standard in the determination of Ni in soft drinks and it minimized sampling problems caused by dissolved gases. Nitrate magnesium was used as chemical modifier. The relative standard deviation obtained were 0.5-3.4% and 1.0-7.0% in presence and absence of IS, respectively. The accuracy of the proposed method was evaluated by addition-recovery test and the recovery (n=3) were 98-104% and 78-91% with and without IS, respectively... (Complete abstract, access undermentioned electronic address)
Doutor
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Oliveira, Adriana Paiva de [UNESP]. "Uso da padronização interna em espectrometria de absorção atômica em forno de grafite na determinação de 'SE' e 'NI' em bebidas não alcoólicas." Universidade Estadual Paulista (UNESP), 2005. http://hdl.handle.net/11449/105750.
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Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
Foram feitos estudos sistemáticos envolvendo padronização interna (PI) em determinações de elementos-traço em bebidas não alcoólicas por espectrometria de absorção atômica em forno de grafite (GFAAS). A influência da composição química das amostras, da concentração do padrão interno, do volume injetado de amostra, da diluição e do desgaste da superfície grafítica ilustraram a potencialidade de PI na melhoria da precisão e da exatidão analítica ou mesmo na minimização de efeitos de amostragem e de matriz. Arsênio e Ge foram avaliados como padrões internos na determinação de Se em água mineral gaseificada, água de coco e leite. Ambos melhoraram o desempenho analítico, seja no aspecto da precisão e exatidão como na minimização dos efeitos de matriz e amostragem. Nesse estudo foram utilizados como modificadores químicos Pd(NO3)2 + Mg(NO3)2 , W/Rh e W associado a co-injeção de Pd(NO3)2. Os desvios padrões relativos (%RSD) obtidos por meio da PI foram 0,5 a 3,5% (As) e de 1,0 a 3,1% (Ge), e na ausência da PI foram de 1,0 a 6,5%. A exatidão do método proposto foi avaliada por meio de teste de adição e recuperação de analito e os valores de recuperação (n=3) obtidos foram 94-109% (As) e 98-104% (Ge) com a PI e de 70-100% sem a PI. As concentrações de Se nessas amostras variaram de 5,0-25 æg L-1. No caso das amostras de água mineral gaseificada houve um aumento de 15% no tempo de vida útil do tubo e um acréscimo na confiabilidade dos resultados, apesar da superfície grafítica deteriorada. Cobalto foi avaliado como padrão interno na determinação de Ni em refrigerante e apresentou potencial para minimizar problemas de amostragem causados por gases dissolvidos. O modificador químico utilizado foi Mg(NO3)2. Os desvios padrões relativos obtidos foram de 0,5 a 3,4% e de 1,0 a 7,0% na presença e na ausência da PI, respectivamente...
Systematic studies of internal standardization (IS) were carried out on the simultaneous determination of trace elements in non-alcoholic beverages by graphite furnace atomic absorption spectrometry (GFAAS). The influence of samples matrices, analyte concentration, injected sample volume, sample dilution and graphite surface degradation showed the potentiality of IS on the improvement of precision and accuracy of results, or in the minimization of matrix and sampling effects. Arsenic and Ge were evaluated as internal standards for the determination of Se in sparkling waters, coconut water and milk. Different chemical modifiers Pd(NO3)2 + Mg(NO3)2 , W/Rh e W + co-injection of Pd(NO3)2 were evaluated. The relative standard deviation (%RSD) obtained by IS were 0.5-3.5% (As) and 1.0-3.1% (Ge), and in the absence of IS were 1.0-6.5%. The accuracy of the proposed method was evaluated by addition-recovery test and the recovery (n=3) were 94-109% (As) and 98-104% (Ge) with the IS and 70-100% without IS. The Se concentrations in these samples varied from 5.0-25 æg L-1. For sparkling waters there was an increase in 15% in the lifetime of atomizer. Cobalt was evaluated as an internal standard in the determination of Ni in soft drinks and it minimized sampling problems caused by dissolved gases. Nitrate magnesium was used as chemical modifier. The relative standard deviation obtained were 0.5-3.4% and 1.0-7.0% in presence and absence of IS, respectively. The accuracy of the proposed method was evaluated by addition-recovery test and the recovery (n=3) were 98-104% and 78-91% with and without IS, respectively... (Complete abstract, access undermentioned electronic address)
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MATRAXIA, Michele. "Biotechnological innovations in fermentation process of brewing and honey-based beverages industry." Doctoral thesis, Università degli Studi di Palermo, 2022. https://hdl.handle.net/10447/549964.
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La ricerca di microrganismi fermentanti in grado di migliorare le proprietà microbiologiche, fisiche, chimiche, sensoriali e organolettiche delle bevande alcoliche fermentate come vino, birra, idromele, sidro, è considerata ad oggi un punto chiave per lo sviluppo del settore.
Negli ultimi anni, l'aumento della domanda al consumo di nuove bevande fermentate ha causato un enorme bisogno di tecnologie di produzione innovative al fine di ottenere diverse tipologie di prodotti caratterizzati da proprietà sensoriali peculiari. Per raggiungere tale obiettivo, l’impiego di nuovi microrganismi, sia fermentanti che non fermentanti, in grado di conferire al prodotto caratteristiche organolettiche peculiari ed uniche, può rappresentare una valida alternativa ai classici ceppi attualmente in commercio. Il settore vitivinicolo-enologico risulta quello in cui la ricerca ha sviluppato conoscenze sufficienti ad applicare nuove specie e nuovi ceppi di lieviti su scala industriale. La ricerca di lieviti non convenzionali applicabili alle bevande alcoliche che nell’Europa meridionale sono considerate secondarie rispetto al vino, ovvero birra, sidro ed idromele, risulta essere ancora poco investigata, essendo scarsi gli studi disponibili sulla fermentazione di queste bevande. In particolare, il settore birrario sta riscoprendo un rinnovato interesse nei confronti di lieviti isolati da matrici territoriali, considerati responsabili del miglioramento e della creazione di bouquet particolari, che consentono di ottenere produzioni legate al territorio e differenziate su un mercato in forte espansione.
Analogamente alla produzione di birra artigianale, la produzione di idromele sta attualmente vivendo un interesse a livello amatoriale e professionale in tutto il mondo. Sebbene non sia una bevanda molto popolare, il suo consumo in Europa è in costante crescita. Anche in questo settore la letteratura scientifica risulta limitata, specialmente in ambito microbiologico, dato che per condurre le fermentazioni alcoliche sono spesso usati ceppi di S. cerevisiae di origine enologica. Diversamente dal mosto d’uva, il mosto-miele risulta carente in fattori nutrizionali che limitano la crescita microbica. Per tale motivo, la ricerca di lieviti appropriati in grado di crescere e fermentare queste matrici risulta essere un punto cruciale per mantenere un elevato standard qualitativo di questa bevanda.
Sulla base di queste premesse, durante il triennio di Dottorato di ricerca è stata condotta uno studio inerente: l’ecologia microbica di matrici zuccherine; l’isolamento, la caratterizzazione genotipica e tecnologica di lieviti, sia Saccharomyces che non-Saccharomyces; la loro applicazione, sia singolarmente che in combinazione, durante le fermentazioni sperimentali di mosto di birra e mosto-miele; la valutazione della cinetica di fermentazione, metaboliti secondari, composti organici volatili ed analisi sensoriale dei prodotti ottenuti.
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Menegario, Alessandra Carvalho Ferrarezi [UNESP]. "Expectativa do consumidor de bebida funcional não alcoólica e percepção de alimentos funcionais." Universidade Estadual Paulista (UNESP), 2014. http://hdl.handle.net/11449/110797.
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Este trabalho teve como objetivo avaliar e interpretar a expectativa do consumidor de bebida funcional não alcoólica no Brasil e em Portugal usando a técnica do Discurso do Sujeito Coletivo (DSC). Foram reunidas informações sobre as técnicas qualitativas mais utilizadas para avaliar e compreender a atitude e o comportamento do consumidor de alimentos e bebidas, incluindo a técnica qualiquantitativa denominada Discurso do Sujeito Coletivo. Foi também realizado um estudo cross-cultural para avaliar o hábito de consumo de bebidas não alcoólicas de praticantes de atividade física no Brasil e em Portugal. Indivíduos frequentadores de academias de ginástica voluntariamente responderam a questionário estruturado contendo questões sobre dados sócio-demográficos e hábito de consumo de bebidas não alcoólicas. Esta etapa do trabalho foi realizada com o objetivo de identificar consumidores de bebidas não alcoólicas e recrutar indivíduos para posterior entrevista usando a técnica do DSC. Para avaliar a percepção dos consumidores de bebidas não alcoólicas sobre alimentos funcionais inicialmente foram estabelecidos critérios para aplicar o DSC e realizadas entrevistas individuais semiestruturadas. Para avaliar a expectativa do consumidor de bebida funcional não alcoólica os participantes foram estimulados a expor suas expectativas em relação ao tipo de bebida, à aparência, cor, sabor, textura, benefícios à saúde e informação do rótulo, imaginando que fossem desenvolver um produto e lançá-lo no mercado. O DSC foi avaliado segundo as idéias-centrais (ICs), as expressões-chave (ECHs) e o discurso. Dentre as técnicas qualitativas usadas para avaliar o comportamento do consumidor, a técnica do DSC se destaca por utilizar uma abordagem qualiquantitativa, permitindo avaliar a necessidade, percepção, preferência, atitude e decisão dos consumidores. O perfil dos praticantes de atividade física em academias de ...
This study evaluates and interprets consumer expectation of non-alcoholic functional beverage in Brazil and Portugal using the Discourse of the Collective Subject (DCS) technique. Information about the qualitative techniques most commonly used was pooled to evaluate and understand the attitude and behavior of the consumer of food and beverages, including the qualiquantitative technique the Discourse of the Collective Subject. A cross-cultural study was also performed to evaluate the consumption of non-alcoholic beverages of physical activity practitioners in Brazil and Portugal. Practitioners of physical activity from fitness centers voluntarily responded to a structured questionnaire which addressed socio-demographic data and habit of consumption of non-alcoholic beverages. This stage of the work was performed in order to identify consumers of non-alcoholic beverages and recruit individuals for subsequent interview using the DCS technique. Initially, after establishing the criteria to apply the DCS, semi-structured interviews were performed to evaluate the perception of non-alcoholic beverages consumers of functional food. To evaluate consumer expectation of non-alcoholic functional beverages, the participants were encouraged to express their expectations regarding beverage characteristics such as kind, color, flavor, texture, appearance, health benefits, and labeling information, imagining that they would develop and launch a product on the market. The DCS was evaluated according to the central ideas (CIs), key expressions (KEs) and discourse. Among the qualitative techniques used to assess consumer behavior, the DCS technique stands out by using qualitative and quantitative approach in order to evaluate the need, perception, preference, attitude and decision of consumers. The profile of physical activity practitioners in fitness centers in Brazil and Portugal was distinct. The majority of participants were 20 to 40 years old, ...
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Ribeiro, Abgail Suelen da Costa. "Estabilidade de néctar de jabuticaba e caldo de cana acondicionados em garrafa plástica incorporada com agentes inorgânicos microestruturados de prata e óxido de zinco." Universidade de São Paulo, 2018. http://www.teses.usp.br/teses/disponiveis/74/74132/tde-14022019-112925/.
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A embalagem desempenha uma função crucial na estabilidade dos alimentos. Neste estudo avaliou-se a estabilidade microbiológica de néctar de jabuticaba e caldo de cana pasteurizados (85 ºC/30 s), acondicionados assepticamente em garrafa de polietileno de alta densidade (PEAD) incorporada com agentes inorgânicos microestruturados com Ag/ZnO. Os lotes processados foram estocados a 5 ºC na ausência de luz. Testes físico-químicos, microbiológicos e sensoriais foram conduzidos para avaliar a estabilidade e estimar o tempo de vida útil das bebidas. Médias de notas superiores a 5 (na escala hedônica de 9 pontos) e percentagens de aceitação superiores a 60% foram estabelecidas para estimar o tempo de vida de prateleira das bebidas. Os resultados dos testes físico-químicos para o néctar de jabuticaba variaram de 3,40 a 3,76 para o pH, de 11,0 a 12,5 ºBrix para sólidos solúveis totais, e de 0,52 a 0,76% (m/m) de ácido cítrico para acidez total titulável. Para o caldo de cana, os valores de pH, sólidos solúveis totais e acidez total titulável variaram de 5,10 a 5,37; 14,3 a 24,0 ºBrix e de 0,05 a 0,13%(m/m) ácido cítrico, respectivamente, durante o período do estudo. Para o néctar de jabuticaba, as contagens de mesófilos, psicrotróficos e bolores e leveduras variaram de 1 a 1,5; < 1est a 1; < 1est a 1,3 logUFC/mL respectivamente, durante o período de estocagem. Para o caldo de cana as contagens variaram de < 1est a 4,5 1est a 4,4; 1est a 4,0 logUFC/mL. O néctar de jabuticaba alcançou maior estabilidade microbiológica que o caldo de cana. As médias de notas para sabor, aparência e impressão global obtidas nos testes de escala hedônica variaram entre 6 a 7,1 para o néctar de jabuticaba e 5 e 7,7 para o caldo de cana. O néctar de jabuticaba e caldo de cana permaneceram microbiologicamente estáveis por um período de 120 e 50 dias, respectivamente. Os agentes inorgânicos microestruturados com Ag/ZnO não exerceram influência na estabilidade microbiológica dos dois produtos.Packaging plays a crucial role in food stability. In this study, the microbiological stability of pasteurized (85 ºC/30 s) jabuticaba nectar and cane juice, aseptically packaged in high density polyethylene (HDPE) bottle treated with silver and zinc oxide (Ag/ZnO), was evaluated. All processed batches were stored at 5 ºC in the dark. Physicochemical, microbiological and sensory tests were conducted to evaluate the stability and estimate the beverage´s shelf life. Average scores greater than 5 (in the 9-point hedonic scale) and percentage of approval greater than 60% were both used as threshold values for estimating the product´s shelf life. As for the nectar, the pH ranged from 3.40 to 3.76; soluble solids from 11.0 to 12.5 ºBrix and titratable total acidity from 0.52 to 0.76% (w/w) citric acid. The pH values, total soluble solids and titratable acidity of cane juice varied from 5.10 to 5.37; 14.3 to 24.0 ºBrix and 0.05 to 0.13%(w/w) citric acid, respectively, during the storage. For nectar, counts of mesophiles, psychrotrophs and molds and yeasts ranged from 1 to 1.5; < 1est to 1; < 1est to 1.3 logCFU/mL, respectively, during the storage period. For the cane juice the counts ranged from < 1est to 4.5; <1est to 4.4; <1est to 4.0 logCFU/mL. Jabuticaba nectar achieved longer microbiological stability than cane juice. The mean scores for flavor, appearance and overall impression obtained in the nine-point hedonic scale tests ranged from 6 to 7.1 for jabuticaba nectar and 5 and 7.7 for cane juice. Nectar and cane juice remained microbiologically stable for 120 and 50 days, respectively. The Ag/ZnO microstructured inorganic agents had no influence on the microbiological stability of both products.
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Menegario, Alessandra Carvalho Ferrarezi. "Expectativa do consumidor de bebida funcional não alcoólica e percepção de alimentos funcionais /." Araraquara, 2014. http://hdl.handle.net/11449/110797.
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Orientador : Magali Monteiro da SilvaCoorientador: Camila Pinelli
Banca: Natália Soares Janzantti
Banca: Renata de Marchi
Banca: Fernando Lefevre
Banca: Jorge Herman Behrens
Resumo: Este trabalho teve como objetivo avaliar e interpretar a expectativa do consumidor de bebida funcional não alcoólica no Brasil e em Portugal usando a técnica do Discurso do Sujeito Coletivo (DSC). Foram reunidas informações sobre as técnicas qualitativas mais utilizadas para avaliar e compreender a atitude e o comportamento do consumidor de alimentos e bebidas, incluindo a técnica qualiquantitativa denominada Discurso do Sujeito Coletivo. Foi também realizado um estudo cross-cultural para avaliar o hábito de consumo de bebidas não alcoólicas de praticantes de atividade física no Brasil e em Portugal. Indivíduos frequentadores de academias de ginástica voluntariamente responderam a questionário estruturado contendo questões sobre dados sócio-demográficos e hábito de consumo de bebidas não alcoólicas. Esta etapa do trabalho foi realizada com o objetivo de identificar consumidores de bebidas não alcoólicas e recrutar indivíduos para posterior entrevista usando a técnica do DSC. Para avaliar a percepção dos consumidores de bebidas não alcoólicas sobre alimentos funcionais inicialmente foram estabelecidos critérios para aplicar o DSC e realizadas entrevistas individuais semiestruturadas. Para avaliar a expectativa do consumidor de bebida funcional não alcoólica os participantes foram estimulados a expor suas expectativas em relação ao tipo de bebida, à aparência, cor, sabor, textura, benefícios à saúde e informação do rótulo, imaginando que fossem desenvolver um produto e lançá-lo no mercado. O DSC foi avaliado segundo as idéias-centrais (ICs), as expressões-chave (ECHs) e o discurso. Dentre as técnicas qualitativas usadas para avaliar o comportamento do consumidor, a técnica do DSC se destaca por utilizar uma abordagem qualiquantitativa, permitindo avaliar a necessidade, percepção, preferência, atitude e decisão dos consumidores. O perfil dos praticantes de atividade física em academias de ...
Abstract: This study evaluates and interprets consumer expectation of non-alcoholic functional beverage in Brazil and Portugal using the Discourse of the Collective Subject (DCS) technique. Information about the qualitative techniques most commonly used was pooled to evaluate and understand the attitude and behavior of the consumer of food and beverages, including the qualiquantitative technique the Discourse of the Collective Subject. A cross-cultural study was also performed to evaluate the consumption of non-alcoholic beverages of physical activity practitioners in Brazil and Portugal. Practitioners of physical activity from fitness centers voluntarily responded to a structured questionnaire which addressed socio-demographic data and habit of consumption of non-alcoholic beverages. This stage of the work was performed in order to identify consumers of non-alcoholic beverages and recruit individuals for subsequent interview using the DCS technique. Initially, after establishing the criteria to apply the DCS, semi-structured interviews were performed to evaluate the perception of non-alcoholic beverages consumers of functional food. To evaluate consumer expectation of non-alcoholic functional beverages, the participants were encouraged to express their expectations regarding beverage characteristics such as kind, color, flavor, texture, appearance, health benefits, and labeling information, imagining that they would develop and launch a product on the market. The DCS was evaluated according to the central ideas (CIs), key expressions (KEs) and discourse. Among the qualitative techniques used to assess consumer behavior, the DCS technique stands out by using qualitative and quantitative approach in order to evaluate the need, perception, preference, attitude and decision of consumers. The profile of physical activity practitioners in fitness centers in Brazil and Portugal was distinct. The majority of participants were 20 to 40 years old, ...
Doutor
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Garcia, Yara Manfrin [UNESP]. "Conflitos de uso do solo em APPs na bacia hidrográfica do córrego Barra Seca (Pederneiras/SP) em função da legislação ambiental." Universidade Estadual Paulista (UNESP), 2014. http://hdl.handle.net/11449/90704.
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000751561.pdf: 10597568 bytes, checksum: fdd42eb31317b9f1d54f34bde3a5be94 (MD5)O presente trabalho teve como objetivo mapear as classes de uso e ocupação do solo e seus respectivos conflitos nas Áreas de Preservação Permanente (APPs) da bacia hidrográfica do córrego Barra Seca, localizada no distrito de Guaianás, Pederneiras/SP. A área de estudo situa-se geograficamente entre as coordenadas 48º 55’ 17” a 48º 50’ 43” de longitude W Gr. e 22º 23’ 40” a 22º 17’ 06” de latitude S, apresentando uma área de 3937,59ha. Para o apoio cartográfico, utilizou-se a carta planialtimétrica em formato digital, editada pelo Instituto Brasileiro de Geografia e Estatística - IBGE (1973) referente a folha de Agudos (SF-22-Z-B-II-3), em escala 1:50.000. A imagem de satélite, bandas 3, 4 e 5 do satélite Landsat - 5, sensor TM (Thematic Mapper), de 24 de julho de 2011, órbita 221, ponto 75, com resolução espacial de 30 x 30 metros, cedidas pelo Instituto Nacional de Pesquisas Espaciais (INPE). O Sistema de Informações Geográficas (SIG) utilizado foi o Idrisi Selva e o software, o CartaLinx. A realização deste trabalho teve como suporte legal a legislação ambiental, mais especificamente, a Lei Federal nº 12.651/12, com alterações feitas pela Lei Federal nº 12.727/12. Os usos e ocupação do solo da bacia hidrográfica do córrego Barra Seca são mata ciliar, mata, pastagem, reflorestamento, cana-de-açúcar, eucalipto, represa, vias...
The present study aimed to map the classes of land use and their respective conflicts in Areas of Permanent Preservation (APPs) in Barra Seca Basin Stream, located in Guaianas district, in Pederneiras / SP. The study area is geographically located between the coordinates 48 º 55 ' 17 to 48 º 50' 43 longitude W Gr and 22º 23' 40 to 22º 17' 06S latitude, with an area of 3937.59ha. For cartographic support, the planialtimetric digital map was used, published by Brazilian Institute of Geography and Statistics – IBGE (1973) referring to Agudos (SF -22 - ZB - II - 3), scale 1:50.000. The satellite imagene, bands 3, 4 and 5 of Landsat - 5 TM sensor (Thematic Mapper), from July 24, 2011, orbit 221, paragraph 75, with spatial resolution of 30 x 30 meters, provided by the National Institute for Space Research INPE were used. The Geographic Information System (GIS) used was Idrisi Selva and the software was CartaLinx. This work had the environmental legislation as legal support, specifically, the Federal Law No. 12.651/12, with changes made by Federal Law No. 12.727/12. The land uses in Barra Seca Basin Stream are riparian vagetation, forest, pastures, reforestation, sugar cane, eucalyptus, dam, paved roads, urban areas, sheds and others, leisure, other cultures and cemetery, and the most significant uses refer to sugar cane (1960.29ha) representing 49.81% of total Basin Stream, followed by reforestation (1025.01ha) and pastures (405.63ha). As Areas of Permanent Preservation, it was found that they have not been fully preserved according to the legislation, only 93.57ha (53.90% of total APPs) are preserved. Its compliance ...
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Zereyesus, Yacob Abrehe. "Essays in applied demand and production analysis." Diss., Kansas State University, 2010. http://hdl.handle.net/2097/6911.
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Doctor of PhilosophyDepartment of Agricultural Economics
Vincent R. Amanor-Boadu
This dissertation is composed of two essays in applied microeconomics. Using farm level data, the first essay applied nonparametric methods to test the adherence of individual farm’s production choices to profit maximization objective. Results indicate that none of the farms consistently satisfy the joint hypothesis of profit maximization. The study took into account the uncertainty prevalent in agricultural production by systematically modeling the optimization behavior of farms. Departures of observed data of individual farms from profit maximization objectives were attributed more due to stochastic influences caused by output production decisions than input use decisions. Results also support the existence of technological progress during the study period for Kansas farms. At an alpha level of 5%, assuming both input and output quantities as stochastic, only 5.3% of the farms violated the joint hypothesis of profit maximization with standard error exceeding 10%. Whereas when only input quantities are considered stochastic, a total of 71.73% and 2.09% of the farms had minimum standard errors of greater than 10% and 20% respectively required for the joint profit maximization hypothesis to hold. When only output quantity measurements were assumed as stochastic, a total of 80.10 % and 18.84 % of the farms had minimum standard errors of greater than 10% and 20% respectively required for the profit maximization hypothesis to hold. The second essay examines the demand for alcoholic beverages (beer, wine and distilled spirits) for the U.S. using time series data from 1979-2006. The estimation is done using an error correction form of the Almost Ideal Demand System . Results indicate that there is a significant difference between short run and long run elasticity estimates. The paper addresses the exogeneity of log of prices and log of real expenditures. For the beer and wine equations, the hypothesis of joint exogeneity of price index and real expenditure cannot be rejected at all the conventional levels of significance. For the spirits equation, the tests strongly reject the simultaneous exogeneity of price index and real expenditure. When independently tested, price index appears to be endogenous variable where as real expenditure seems exogenous variable. Based on these results, the real expenditure was considered as an exogenous variable, where as the price index for spirits as an endogenous variable.
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Garcia, Yara Manfrin 1988. "Conflitos de uso do solo em APPs na bacia hidrográfica do córrego Barra Seca (Pederneiras/SP) em função da legislação ambiental/." Botucatu, 2014. http://hdl.handle.net/11449/90704.
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Orientador: Sérgio CamposCoorientador: Anselmo José Spadotto
Banca: Elen Fittipaldi B. Carrega
Banca: Teresa Cristina T. Pissarra
Resumo: O presente trabalho teve como objetivo mapear as classes de uso e ocupação do solo e seus respectivos conflitos nas Áreas de Preservação Permanente (APPs) da bacia hidrográfica do córrego Barra Seca, localizada no distrito de Guaianás, Pederneiras/SP. A área de estudo situa-se geograficamente entre as coordenadas 48º 55' 17" a 48º 50' 43" de longitude W Gr. e 22º 23' 40" a 22º 17' 06" de latitude S, apresentando uma área de 3937,59ha. Para o apoio cartográfico, utilizou-se a carta planialtimétrica em formato digital, editada pelo Instituto Brasileiro de Geografia e Estatística - IBGE (1973) referente a folha de Agudos (SF-22-Z-B-II-3), em escala 1:50.000. A imagem de satélite, bandas 3, 4 e 5 do satélite Landsat - 5, sensor TM (Thematic Mapper), de 24 de julho de 2011, órbita 221, ponto 75, com resolução espacial de 30 x 30 metros, cedidas pelo Instituto Nacional de Pesquisas Espaciais (INPE). O Sistema de Informações Geográficas (SIG) utilizado foi o Idrisi Selva e o software, o CartaLinx. A realização deste trabalho teve como suporte legal a legislação ambiental, mais especificamente, a Lei Federal nº 12.651/12, com alterações feitas pela Lei Federal nº 12.727/12. Os usos e ocupação do solo da bacia hidrográfica do córrego Barra Seca são mata ciliar, mata, pastagem, reflorestamento, cana-de-açúcar, eucalipto, represa, vias...
Abstract: The present study aimed to map the classes of land use and their respective conflicts in Areas of Permanent Preservation (APPs) in Barra Seca Basin Stream, located in Guaianas district, in Pederneiras / SP. The study area is geographically located between the coordinates 48 º 55 ' 17 "to 48 º 50' 43 " longitude W Gr and 22º 23' 40" to 22º 17' 06"S latitude, with an area of 3937.59ha. For cartographic support, the planialtimetric digital map was used, published by Brazilian Institute of Geography and Statistics - IBGE (1973) referring to Agudos (SF -22 - ZB - II - 3), scale 1:50.000. The satellite imagene, bands 3, 4 and 5 of Landsat - 5 TM sensor (Thematic Mapper), from July 24, 2011, orbit 221, paragraph 75, with spatial resolution of 30 x 30 meters, provided by the National Institute for Space Research INPE were used. The Geographic Information System (GIS) used was Idrisi Selva and the software was CartaLinx. This work had the environmental legislation as legal support, specifically, the Federal Law No. 12.651/12, with changes made by Federal Law No. 12.727/12. The land uses in Barra Seca Basin Stream are riparian vagetation, forest, pastures, reforestation, sugar cane, eucalyptus, dam, paved roads, urban areas, sheds and others, leisure, other cultures and cemetery, and the most significant uses refer to sugar cane (1960.29ha) representing 49.81% of total Basin Stream, followed by reforestation (1025.01ha) and pastures (405.63ha). As Areas of Permanent Preservation, it was found that they have not been fully preserved according to the legislation, only 93.57ha (53.90% of total APPs) are preserved. Its compliance ...
Mestre
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Eduardo, Mércia de Freitas. "Avaliação reológica e físico-química de achocolatados e bebidas achocolatadas." Universidade de São Paulo, 2005. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-18012018-110628/.
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Achocolatados e bebidas achocolatadas são alimentos muito consumidos em praticamente todos os países, especialmente por crianças e jovens. Isso porque o chocolate é também reconhecido como um agente flavorizante largamente aceito. O objetivo geral deste trabalho foi elaborar um estudo de achocolatados e de bebidas achocolatadas disponíveis no mercado brasileiro, desenvolvendo-se técnicas de análises e obtendo-se resultados com finalidades comparativas. Ainda formulou-se bebida achocolatada com características funcionais, utilizando-se para tal quitosana modificada desenvolvida no Departamento de Tecnologia Bioquímico-Farmacêutica. Este trabalho foi dividido em duas partes, para melhor leitura e compreensão: parte 1: Achocolatados e parte 2: Bebidas achocolatadas. Para os achocolatados foram realizadas análises em produtos disponíveis no mercado brasileiro, como: composição centesimal, teobromina, alcalóides totais e pH. Procurou-se enfatizar as diferenças entre os produtos para finalidades especiais (\"diet\" e \"light\") e os tradicionais. Ainda, estudou-se propriedades tisicas, como força de compactação, densidade e granulometria, observando a correlação entre estas. Para bebidas achocolatadas, desenvolveu-se produto com quitosana modificada, atribuindo ao produto características funcionais. Estudou-se a reologia deste produto e de outros obtidos no mercado brasileiro, avaliando-se assim o produto desenvolvido. O teor de sólidos solúveis avaliado nestas amostras, com resultados muito próximos, sugeriu certa padronização na adição de leite, açúcar e sólidos de cacau em suas formulações. Para a bebida desenvolvida, aplicou-se teste sensorial ( aceitação global e viscosidade), utilizando-se como comparativo bebida do mercado brasileiro (Chocomilk), escolhida por ser comercializada em embalagem de vidro (semelhante à do produto em estudo). A aceitação global não demonstrou diferença significativa (P>0,05) entre as amostras, porém a característica mais encorpada da bebida desenvolvida apontou maior tendência de aceitação neste parâmetro.Chocolate drink powders and chocolate beverages are very consumed foods in almost every contry, specially by children and young people. That is because chocolate is also recognized as a flavour agent greatly accepted. The aim of this work was to elaborate a study of chocolate drink: powders and chocolate beverages from Brazilian market, developing analytical techniques and obtaining results with comparatives purposes. It was developed chocolate beverage with functional characteristics, using for that modified chitosan, developed in this Department. This work was divided into two parts to a better reading and understanding: part 1: Chocolate drink: powders and part 2: Chocolate beverages. In the first part, some chemical analysis were carried out in the products from Brazilian market, such as lipids, proteins ashes, moisture, theobromine and total alkaloids content and the pH. It was emphasized the differences between diet, light and the standard products; The theobromine and total alkaloids content was used as an indicative of the differences. Some physical analysis in the chocolate drink powders were carried out, such as compaction of powder, particle size distribution and poured density of powder. In the second part, it was carried out rheological analysis of the products from the market. It was developed chocolate beverage with modified chitosan as a thickening agent, what gave it a functional characteristic. The rheological characteristics of the developed product were similar to that of the products from the market. Soluble solids analysis was carried out, also making a comparison between the developed product and the products from the market. The results were very similar, showing a standardization of the quantity of sugar, milk and cocoa solids in their formulation. Besides that, it was carried out sensory analysis, with an acceptance test of the developed product and the beverage chosen for comparison - Chocomilk. With the marks of acceptance test (global acceptance and viscosity) it was made a comparison between the two samples. It was noticed that the developed sample was more accepted than the other one, talking about the viscosity, and in talking about the global acceptance, there wasn\'t significant difference (P>0,05) between the samples.
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Hankeová, Lucie. "Analýza postavení společnosti Coca-Cola na trhu nealkoholických nápojů v České republice." Master's thesis, Vysoká škola ekonomická v Praze, 2013. http://www.nusl.cz/ntk/nusl-193743.
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The aim of this master thesis is to analyze the position of the Coca-Cola Company on the Czech market of non-alcoholic beverages using retail audit data. First of all, the information about non-alcoholic beverages market in the Czech Republic is provided as setting the context for the analysis itself. This includes the facts such as size, market structure and trends both in terms of covered categories and producers operating within the market. Subsequently, the Coca Cola Company as the globally largest producer of non-alcoholic beverages is presented into the given context and in relation to the main producers on the Czech market with emphasis on the segment of cola flavored drinks is assessed its position. The analysis primarily using hard retail audit data is in the final part of the thesis enriched with the results of the consumer survey delivering the important insights of consumers themselves.
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Čapek, Michal. "Marketingové řízení obchodních firem, budování efektivních kooperací s využitím konceptu Category managementu." Doctoral thesis, Vysoká škola ekonomická v Praze, 2010. http://www.nusl.cz/ntk/nusl-191813.
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Dissertation presents theoretical approaches to category management including the definition of its 8-step process. The implementation of category management is shown on examples of the Coca-Cola company, which support functionality of suggested methodology and objectives from the beginning of this dissertation.
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Zulu, Rodah Morezio. "Structure elucidation of flavonoid compounds of Munkoyo roots extract (Rhynchosia species) and studies on munkoyo beverage fermentation." Thesis, University of Reading, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.336083.
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Siloto, Rita de Cássia. "Especiação de cobre e zinco em água de coco e a influência do processo de pasteurização sobre essas espécies." Universidade de São Paulo, 2005. http://www.teses.usp.br/teses/disponiveis/46/46133/tde-06062016-183858/.
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A água de coco é considerada uma bebida isotônica, nutritiva e pouco calórica. A sua composição química é bastante complexa, alguns dos principais constituintes são açúcares e minerais e, em menores quantidades, Iipídeos e compostos nitrogenados. Um grande desafio é preservar a água de coco por longo período de tempo fora do fruto, mantendo as suas características físicas e organolépticas. A pasteurização é um dos processos de conservação que vem sendo utilizado com esse propósito. No entanto, pouco se sabe a respeito da influência desse processo de conservação na composição química da água de coco. Nesse sentido, a proposta desse trabalho foi investigar as espécies químicas de Cu e Zn presentes na água de coco, bem como avaliar a influência do processo de pasteurização sobre essas espécies. Para esse estudo foram feitas medidas de pH e da concentração hidrogeniônica, extração em ponto nuvem, extração por solvente, ultrafiltrações e determinação da concentração total de proteínas visando a separação com eletroforese em gel de poliacrilamida com dodecil sulfato de sódio (SOS-PAGE), e cromatografia por filtração em gel. As determinações de Cu e Zn foram feitas na água de coco total e nas frações por espectrometria de absorção atômica com atomização eletrotérmica (ETAAS). Os resultados das determinações totais de Cu e Zn, e de proteínas mostraram que a composição dessas espécies varia muito entre os diferentes frutos. A combinação dos resultados obtidos pelas diferentes técnicas indicou que o Cu está, preferencialmente, associado às moléculas de maiores pesos moleculares, enquanto que o Zn encontra-se associado a pequenas moléculas. A pasteurização não afetou o pH, a concentração total dos elementos e de proteínas. Porém, a partir dos resultados da cromatografia por filtração em gel e da determinação de Cu e Zn nas frações coletadas do eluente, foi possível observar que a pasteurização provocou alterações nos pesos moleculares das proteínas e, possivelmente nos elementos associados a elas. As mudanças observadas indicam quebra de ligações fracas, provavelmente dissulfeto, rompendo aglomerados protéicos (maior massa molecular) e aumentando a abundância de proteínas mais leves (menor massa molecular).Coconut water is a natural isotonic, nutritive and low caloric drink. Its chemical composition is quite complex, some of the main compounds are sugars and minerais and, in smaller amounts fat and compounds of nitrogen. The coconut water preservation outside the fruit, maintaining its physical and organolépticas properties is a big challenge. Pasteurization has been used as one of the most common preservation processes. However, little knowledge exists about the influence of preservation processes over coconut water chemical composition. This way, the aim of this work was to investigate the chemical species of Cu and Zn in coconut water and evaluate the influence of pasteurization over these species. For this, many procedures such as, pH measurements, c10ud point extractions, solvent extraction, ultrafiltration, measurement of total protein concentration, sodium dodecil sulphate poliacrylamide gel electrophoresis (SDS-PAGE) and gel filtration chromatography were executed. The Cu and Zn determinations were made in a whole coconut water and in its different fractions, obtained by the separation techniques by using electrothermal atomic absorption spectrometry. The results of Cu, Zn and protein determinations showed that there is a big variation between different fruits. Results obtained by ali techniques used showed that Cu is, preferentially Iinked to big molecules and Zn is associated to small molecules. The results of gel filtration chromatography associated to the concentration of Cu and Zn in the collected fractions showed the strong possibility of Iinkage of these elements with proteins. The pasteurization did not cause significant changes in the total proteins concentration, however, the changes observed indicated the break in week chemical connections, probably in proteins (agglomerations of high molecular mass), increasing the abundance of small proteins (Iow molecular mass).
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Chau, Cecilia. "Psychosocial fuctors associated with conswnption of alcoholic beverages and tobacco in late adolescents from a privare university in Lima." Pontificia Universidad Católica del Perú, 2013. http://repositorio.pucp.edu.pe/index/handle/123456789/101505.
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This paper main objectives are to evaluate the characteristics of tobacco and alcoholic beverage consumption as well as associated psychosocial factors in 466 adolescent freshmen in a private university in Lima.We found life prevalence and current consumption rates are higher for alcohol among male students, being beer the most consumed alcohol beverage than other spirits. The pattern of consumption of these substances is social and recreational. With regard to psychosocial aspects, similarities were found between alcoholic beverages and tobacco consumers and nonconsumers or totally abstemious ones (neither alcohol nor tobacco).Only nine adolescents, out of 466, reported that they had never consumed alcoholic beverages nor tobacco (non-consumers) and eight percent of the sample reported illegal psychoactive substance live prevalence.Esta investigación tiene como objetivos principales evaluar las características del uso de bebidas alcohólicas y de tabaco, y los factores psicosociales asociados, en adolescentes que cursan el primer año de estudios en una universidad privada en Lima. Los resultados muestran que, entre los varones, la tasa de prevalencia de vida y de uso actual es mayor para el alcohol, siendo la cerveza la más utilizada. El patrón de consumo de las sustancias evaluadas de tipo social y recreativo. En relación a los aspectos psicosociales se encontraron tabaco, y los abstinentes totales o no usuarios de ambas sustancias. De los 466 adolescentes encuestados, sólo nueve reportaron que nunca habían usado bebidas alcohólicas ni tabaco (abstinentes totales o no usuarios) y sólo un ocho por ciento de los encuestados reportó prevalencia de vida de sustancias psicoactivas ilícitas.
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Noble, Ramos Victor Mario. "Análise da aplicação de modelos de otimização linear na solução de problemas de dimensionamento de lotes e sequenciamento da produção de bebidas." Universidade Federal de São Carlos, 2017. https://repositorio.ufscar.br/handle/ufscar/9221.
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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
This dissertation adresses the general integrated lot sizing and scheduling problem for non-alcoholic beverage production with synchronization between stages and operating time windows for scheduling preventive maintenances. The problem is characterized by having two interdependent synchronized stages. In the first stage, machines (tanks) can supply several filling lines at the same time in the second stage, where the final items are packed. Production sequence-dependent times and costs exist. The review of the related literature indicates that existing models refer, generally, to particular cases of the general problem adressed here, the most common cases are the dedication of tanks to the lines, and disregarding the perishability of syrups and the possibility of scheduling preventive maintenances. A mathematical model for the general problem, called SMMRPM, has been proposed and applied in several instances to show the adherence and flexibility of the model to represent practical cases that can be found in reality. For the case of the dedication of tanks to lines, the model was compared with the dedicated model F1 (FERREIRA et al, 2012). The results indicate that the SMMRPM model is flexible and adherent to represent practical scenarios in which other models are not applicable, for example the possibility of scheduling preventive maintenance and consideration of perishability are differential of the proposal. In the plans obtained, it was shown that it is important to include these considerations that significantly affect the productive plans. In the case of dedication, compared to the dedicated model, the formulation SMMRPM achieves production plans, on average, 52.63 \% less costly than F1.
Nesta dissertação de mestrado é pesquisado o problema geral integrado de dimensionamento e sequenciamento de lotes da produção de bebidas não alcoólicas com sincronia ente os estágios e janelas de tempo de operação para programação de manutenções preventivas. O problema é caracterizado por ter dois estágios sincronizados e dependentes entre si. As máquinas do primeiro estágio (tanques) podem suprir ao mesmo tempo várias linhas de envase no segundo estágio, onde são envasados os itens finais. Existem tempos e custos de setup dependentes da sequência de produção. A revisão da literatura relacionada indica que modelos existentes referem-se, em geral, a casos particulares do problema geral aqui tratado, sendo que os casos mais comuns são a dedicação de tanques à linhas, e desconsideração da perecibilidade dos xaropes e da possibilidade de programar manutenções preventivas. Foi proposto um modelo matemático para o problema geral, denominado SMMRPM, e aplicado em diversas instâncias a fim de mostrar a aderência e a flexibilidade do modelo para representar casos práticos que podem ser achados na realidade. Para o caso da dedicação de tanques a linhas, o modelo foi comparado com o modelo dedicado F1 (FERREIRA et al, 2012). Os resultados indicam que o modelo SMMRPM é flexível e aderente para representar cenários práticos em que outros modelos não são aplicáveis, por exemplo a possibilidade de programar manutenções preventivas e consideração da perecibilidade são diferenciais da proposta. Nos planos obtidos foi mostrada a importância da inclusão destas considerações que afetam significativamente os planos produtivos. No caso da dedicação, comparado com o modelo dedicado, a formulação SMMRPM consegue planos de produção, em média, 52.63 % menos custosos que o F1.
Demanda Social
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Rocha, José Vitor da Costa [UNESP]. "Análise de investimentos para implantação de unidade industrial de pequeno porte de refrigerantes de acerola." Universidade Estadual Paulista (UNESP), 2006. http://hdl.handle.net/11449/90529.
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Universidade Estadual Paulista (UNESP)
O presente trabalho teve por objetivo a análise de investimentos para implantação de unidade industrial de pequeno porte de refrigerante de acerola, planejada para ser instalada no município de Bauru - SP, onde existe um empresário potencial investidor. O mercado brasileiro de refrigerantes tem obtido crescimento considerável, e o grande potencial de consumo deste mercado tem propiciado o surgimento de pequenas indústrias de refrigerantes. Potencial que coloca o Brasil em 3º lugar no consumo de refrigerantes, apenas atrás dos Estados Unidos e México. A acerola que é uma fruta de sabor agradável e rica em vitamina C tem despertado interesse crescente no consumidor brasileiro e apresenta uso potencial como matéria-prima na produção de refrigerante. Para analisar a viabilidade econômica de uma indústria de refrigerantes de pequeno porte, utilizou-se como referência uma capacidade de produção de 300.000 litros/mês. Foram calculados os custos de implantação e os custos de operação da unidade industrial. Para determinação das receitas foram utilizados dois cenários ao longo de um ano de produção. No cenário 1, admite-se a produção constante de 300.000 litros de refrigerante por mês, sendo que no período de entressafra (maio a julho) diversificou-se a produção, com a produção de 30% (90.000 litros) de refrigerante de acerola e 70% (210.000 litros) de refrigerante de guaraná. Já no cenário 2, admite-se que no período de entressafra da acerola, o consumo de refrigerantes apresenta uma redução de 20%, passando para uma produção de 240.000 litros/mês, sendo 72.000 litros de refrigerante de acerola e 168.000 litros de refrigerante de guaraná. Sobre os fluxos de dispêndios e receitas foram determinados os indicadores de viabilidade econômica do projeto, que são: payback simples e econômico; valor presente líquido...
The aim of the present study is to analyze investments for the installation of a small-sized industry of acerola soft drink, planned to be installed in the county of Bauru - São Paulo - Brazil where there is a potential investor. The Brazilian market of soft drinks has had considerable growth and its great potential has made many small industries emerge. This potential puts Brazil in 3rd place in soft drinks consume, only behind United States and Mexico. Acerola which is a tasty fruit and rich in vitamin C has caught Brazilian continuing interest and presents potential use as prime matter in the production of soft drinks. To analyze economic viability of a small-sized soft drink industry, a production capacity of 300,000 liters per month has been used as reference. Installation and factory operation costs have been calculated. Two scenarios along one year of production have been used to determine budget revenues. In scenario 1, the constant production of 300,000 liters per month has been admitted, the off season (May to July) production being diversified with 30% (90,000 liters) acerola soft drinks and 70% (210,000 liters) guarana soft drinks. In scenario 2, acerola off season presents a 20% reduction in the consume of soft drinks, lowering to a 240,000 liters per month production, 72,000 liters of acerola and 168,000 liters of guarana. Over the flow of 4 expenses and revenues, the project indicators of economic viability were determined, which are: simple and economic payback; liquid present value; intern feedback rate and cost benefit relation. The opportunity cost of the capital was 20%. The results obtained through economic viability indicators for both scenarios were favorable to the industry installation. Scenario 1 was more favorable than scenario 2 due to not considering the lower consume in the off-season. The investment analysis for the installation... (Complete abstract, click electronic access below)
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Rincon, Gallardo Patino Sofia. "Challenges and Opportunities for Member States to Implement Resolution WHA63.14 to Restrict the Marketing of Unhealthy Food and Non-alcoholic Beverage Products to Children to Decrease Global Obesity and Non-Communicable Disease Risks by 2025." Diss., Virginia Tech, 2020. http://hdl.handle.net/10919/104220.
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The widespread marketing of food and beverage products high in fat, sugar and salt (HFSS) es is a significant driver of obesity and diet-related non-communicable diseases (NCDs). This PhD dissertation examined the factors related to Member States' capacity and actions to fully implement the 2010 World Health Assembly's Resolution WHA63.14 to restrict the marketing of HFSS food and non-alcoholic beverage products to children up to 18 years by 2025. The first study describes the capacity-building needs of Ministries of Health (MoH) to implement the Resolution WHA63.14. The research used a 28-item web-based survey administered to representatives of MoH from the Pan American Health Organization (PAHO) region (n= 35). A government capacity-building and integrated marketing communications (IMC) frameworks guided this research. The second study examined the government policies to restrict the marketing of HFSS food and beverage products in a purposive sample of countries in the PAHO region (n=14). The WHO policy and IMC frameworks were used to develop a responsible policy index (RESPI). A web-based platform was developed that uses data visualization tools to depict the results. The third study explored the dimensions of power in the Mexican social networks of stakeholders that influenced the policy-making process that enabled the government to enact front-of-pack (FOP) warning labels on HFSS food and beverage products marketed to children and adults in 2020. The study followed a case study approach, using semi-structured interviews with stakeholders, and guided by the Gaventa's power cube framework. Social Network Analyses were conducted using the UCINET software (version 6) that measured centrality, factions and quadratic assignment procedures (QAP). These PhD studies applied several theoretically grounded conceptual frameworks related to nutrition governance that allowed me to draw conclusions from empirical and published evidence to develop and implement comprehensive policies to restrict the marketing of HFSS food and beverage products to children. Results may inform government agencies, civil society organizations, academic researchers, private foundations and industry actors about the areas needed for policy improvement and promising or best practices that should be adopted to implement Resolution WHA63.14 to reduce children's future risks of obesity and diet-related NCDs by 2025.Ph.D.
The widespread marketing of food and beverage products high in fat, sugar and salt (HFSS) by transnational food and beverage manufacturers, chain restaurants and retailers, entertainment companies and digital technology companies is a significant driver of poor diet quality, obesity and diet-related non-communicable diseases (NCDs) among populations globally. In May 2010, 193 Member States endorsed the World Health Assembly’s Resolution WHA63.14 to restrict the marketing of HFSS food and non-alcoholic beverage products to children up to 18 years to promote healthy diets and reduce their future risk of obesity and NCDs. This PhD dissertation examined the factors related to Member States’ capacity and actions to fully implement the 2010 Resolution WHA63.14 by 2025. The first study describes the capacity-building needs of Ministries of Health (MoH) to restrict the marketing of HFSS food and beverage products to children. Priority actions recommended include governments adopting mechanisms to identify, declare and manage conflicts of interest related to food marketing; better utilization of existing Constitutional requirements of governments to protect children’s health and human rights; and developing comprehensive policies to restrict unhealthy HFSS marketing through digital media. The second study examined the government policies to restrict the marketing of HFSS food and beverage products across 14 countries from the PAHO region. Brazil, Canada, Chile, and Uruguay had the strongest statutory policies that restricted HFSS food and beverage product marketing at point of sale, use of cartoon licensed media characters and celebrities, and marketing in schools and through broadcast media. The third study explored the dimensions of power in the Mexican social networks of stakeholders that influenced the policy-making process that enabled the government to enact front-of-pack (FOP) warning labels on HFSS food and beverage products marketed to children and adults between 2019 and 2020. FOP labeling is a marketing used that have shown impact on children’s choice of food and beverage products. Results revealed that advocacy, collective engagement and building strategic coalitions were forms of power that shifted from a profit-interest-based to an evidence-based policy-making process in Mexico. These PhD studies applied several theoretically grounded conceptual frameworks related to nutrition governance that allowed me to draw conclusions from empirical and published evidence to develop and implement comprehensive policies to restrict the marketing of HFSS food and beverage products to children. The collective results may inform government agencies, civil society organizations, academic researchers, private foundations and industry actors about the areas needed for policy improvement and promising or best practices that should be adopted to implement Resolution WHA63.14 an create healthy food environments to reduce children’s future risks of obesity and diet-related NCDs by 2025.
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Rocha, José Vitor da Costa 1967. "Análise de investimentos para implantação de unidade industrial de pequeno porte de refrigerantes de acerola /." Botucatu, [s.n.], 2006. http://hdl.handle.net/11449/90529.
Full textAbstract:
Orientador: Angelo CatâneoBanca: Waldemar Gastoni Venturini Filho
Banca: Sergio Augusto Lunardelli Furchi
Resumo: O presente trabalho teve por objetivo a análise de investimentos para implantação de unidade industrial de pequeno porte de refrigerante de acerola, planejada para ser instalada no município de Bauru - SP, onde existe um empresário potencial investidor. O mercado brasileiro de refrigerantes tem obtido crescimento considerável, e o grande potencial de consumo deste mercado tem propiciado o surgimento de pequenas indústrias de refrigerantes. Potencial que coloca o Brasil em 3º lugar no consumo de refrigerantes, apenas atrás dos Estados Unidos e México. A acerola que é uma fruta de sabor agradável e rica em vitamina C tem despertado interesse crescente no consumidor brasileiro e apresenta uso potencial como matéria-prima na produção de refrigerante. Para analisar a viabilidade econômica de uma indústria de refrigerantes de pequeno porte, utilizou-se como referência uma capacidade de produção de 300.000 litros/mês. Foram calculados os custos de implantação e os custos de operação da unidade industrial. Para determinação das receitas foram utilizados dois cenários ao longo de um ano de produção. No cenário 1, admite-se a produção constante de 300.000 litros de refrigerante por mês, sendo que no período de entressafra (maio a julho) diversificou-se a produção, com a produção de 30% (90.000 litros) de refrigerante de acerola e 70% (210.000 litros) de refrigerante de guaraná. Já no cenário 2, admite-se que no período de entressafra da acerola, o consumo de refrigerantes apresenta uma redução de 20%, passando para uma produção de 240.000 litros/mês, sendo 72.000 litros de refrigerante de acerola e 168.000 litros de refrigerante de guaraná. Sobre os fluxos de dispêndios e receitas foram determinados os indicadores de viabilidade econômica do projeto, que são: "payback" simples e econômico; valor presente líquido... (Resumo completo, clicar acesso eletrônico abaixo)
Abstract: The aim of the present study is to analyze investments for the installation of a small-sized industry of acerola soft drink, planned to be installed in the county of Bauru - São Paulo - Brazil where there is a potential investor. The Brazilian market of soft drinks has had considerable growth and its great potential has made many small industries emerge. This potential puts Brazil in 3rd place in soft drinks consume, only behind United States and Mexico. Acerola which is a tasty fruit and rich in vitamin C has caught Brazilian continuing interest and presents potential use as prime matter in the production of soft drinks. To analyze economic viability of a small-sized soft drink industry, a production capacity of 300,000 liters per month has been used as reference. Installation and factory operation costs have been calculated. Two scenarios along one year of production have been used to determine budget revenues. In scenario 1, the constant production of 300,000 liters per month has been admitted, the off season (May to July) production being diversified with 30% (90,000 liters) acerola soft drinks and 70% (210,000 liters) guarana soft drinks. In scenario 2, acerola off season presents a 20% reduction in the consume of soft drinks, lowering to a 240,000 liters per month production, 72,000 liters of acerola and 168,000 liters of guarana. Over the flow of 4 expenses and revenues, the project indicators of economic viability were determined, which are: simple and economic payback; liquid present value; intern feedback rate and cost benefit relation. The opportunity cost of the capital was 20%. The results obtained through economic viability indicators for both scenarios were favorable to the industry installation. Scenario 1 was more favorable than scenario 2 due to not considering the lower consume in the off-season. The investment analysis for the installation... (Complete abstract, click electronic access below)
Mestre
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Milbradt, Linda Antonia. "Sunlover and its Internationalization to Germany." Master's thesis, NSBE - UNL, 2013. http://hdl.handle.net/10362/9812.
Full textAbstract:
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 EconomicsThe paper studies the internationalization process of Sunlover to Germany. The market opportunity in Germany is driven by several factors including the increasing importance of health and wellness, the still growing German economy despite the Eurozone crisis, the positive growth prospects for low-calorie and healthy drinks, and the early stage of the nutricosmetic drink segment. However, threats are composed by the continued risk of a Eurozone breakup scenario and its possibly negative consequences on the German economy, the dominant power of German food and beverage retailers, and the competition not only from international brands but also local players. In order to mitigate the threats and take advantage of the opportunities, licensing is recommended over indirect exporting as the optimal entry mode for the German market.
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Bomdespacho, Laura de Queiroz. "Avaliação sensorial descritiva de caldo de cana extraído de diferentes cultivares." Universidade de São Paulo, 2018. http://www.teses.usp.br/teses/disponiveis/74/74132/tde-07082018-090637/.
Full textAbstract:
O presente trabalho de tese consistiu no processamento, na caracterização sensorial e no estudo da vida de prateleira de caldo de cana integral (pH~5,2) pasteurizado, extraído de oito cultivares: IAC 955000 (C1), SP 832847 (C2), RB 92579 (C3), RB 867515 (C4), CTC 9001 (C5), CTC 2 (C6), CTC 9003 (C7) e SP 813250 (C8). A bebida foi processada a 85 °C/30 s, acondicionada assepticamente em garrafas de polietileno tereftalato (PET) e armazenada a 7 °C, na ausência de luz. Para avaliar a qualidade do produto realizaram-se testes microbiológicos, físico-químicos, enzimáticos, sensoriais, análise instrumental de cor, determinação de viscosidade, compostos fenólicos e minerais. A caracterização sensorial da bebida foi realizada por meio das técnicas de Análise Descritiva Quantitativa (ADQ® ), Check All That Apply (CATA) e Associação de Palavras. A estimativa do tempo de vida útil do produto foi baseada em testes microbiológicos e sensoriais. Na ADQ foram gerados 14 termos descritores para o caldo extraído dos oito cultivares de cana, a saber: aroma de rapadura, aroma natural de cana, aroma doce, aroma de caldo fermentado, sabor de rapadura, sabor de caldo de cana, adstringência, gosto doce, viscosidade aparente, turbidez, uniformidade, cor verde, cor marrom e corpo. Os resultados da ADQ indicaram que para os descritores cor verde, cor marrom, gosto doce, sabor de caldo de cana e corpo foram detectadas diferenças entre as amostras dos diferentes cultivares. O teste de aceitação com escala hedônica de nove pontos aplicado em conjunto com o teste CATA mostrou que as amostras de caldo obtidas a partir de C3, C4 e C6 alcançaram maior aceitabilidade, com notas entre 6 e 7. Na análise CATA empregaram-se 19 termos adaptados da terminologia descritiva da ADQ, relacionados à aparência, corpo, sabor, gosto doce e amargo e aromas de rapadura e doce. O teste estatístico Q de Cochran indicou que os consumidores diferenciaram as amostras de caldo de cana para a maioria dos atributos. Formaram-se três agrupamentos: (1) caldo de cana extraído de C2 e C5, (2) caldo de C1, C3, C6 e C8, caracterizado por gosto muito doce, aroma de fermentado e cor marrom, e (3) caldo de C4, que destacou-se dos outros principalmente por sua cor clara. Os descritores aroma de rapadura, homogeneidade e aroma doce determinaram a aceitação, indicando que estas características são relevantes para os consumidores. No teste de associação de palavras foram avaliadas, como estímulos, imagens de bebidas não-alcoólicas como caldo cana, água de coco, suco de laranja, suco de uva, chá mate, refrigerante de guaraná e refrigerante de cola. Os termos gerados pelos consumidores foram agrupados em 13 dimensões: sensorial, tecnologia, consumo, econômico, psicológico, clima, social, marketing, meio ambiente, saúde, alimentos, pontos negativos e manchas. Verificou-se que o caldo de cana foi associado a várias dimensões como lugares, acompanhamento de alimentos, sabor, cor e também a imagem negativa, ficando mais relacionado às bebidas gaseificadas que aos outros tipos de bebidas. Os tempos de vida útil alcançados para o caldo de cana pasteurizado acondicionado em garrafas de PET, extraído dos cultivares estudados, variaram entre 1 e 40 dias sob estocagem a 7 ºC, na ausência de luz. Esta pesquisa evidenciou diferenças significativas para algumas características do perfil sensorial do caldo de cana dos diferentes cultivares. A metodologia CATA foi mais eficiente que a ADQ em relação à diferenciação das amostras nas condições deste estudo. Ademais, observaram-se diferenças relativas às outras características de qualidade. Os cultivares C4, C6 e C8 foram os mais adequados à produção de caldo de cana para consumo direto.This study targeted the processing, sensory characterization and shelf life estimate of whole sugarcane juice (~ pH 5.2), extracted from eight cultivars: IAC 955000 (C1), SP 832847 (C2), RB 92579 (C3), RB 867515 (C4), CTC 9001 (C5), CTC 2 (C6), CTC 9003 (C7) and SP 813250 (C8). The juice was pasteurized at 85 °C/30 s, aseptically packed in polyethylene terephthalate (PET) bottles and stored at 7 °C in the dark. Microbiological, physicochemical, enzymatic, sensory, instrumental color, viscosity, phenolic compounds and mineral analyses were carried out to evaluate the product quality. The sensory characterization of pasteurized juice was performed by applying the \"Quantitative Descriptive Analysis (QDA®)\", \"Check All That Apply (CATA)\" and \"Words Association\" methodologies. The shelf life estimate was based on microbiological and sensory tests. The QDA provided 14 terms to describe the juice: molasses aroma, natural cane aroma, sweet flavor, fermented cane juice aroma, molasses flavor, cane juice flavor, astringency, sweet taste, apparent viscosity, turbidity, uniformity, green color, brown color and body. Differences among cultivars were observed as for the green color, brown color, sweet taste, cane juice flavor and body. The 9-point hedonic scale test, in conjunction with CATA, showed that the C3, C4 and C6 achieved the greatest acceptance, with scores between 6 and 7. In CATA analysis, 19 terms were adapted from the ADQ descriptive terminology and related to appearance, body, flavor, sweet and bitter taste and aromas. The Cochran\'s Q statistical test showed the panelists distinguished the cultivars in most attributes. Three clusters were formed: the 1 (C2 and C5) and 2 (C1, C3, C6 and C8), which were characterized by very sweet taste, fermented aroma and brown color, and the 3 (C4), which that stood out from the others for its light color. The molasses aroma, homogeneity and sweet aroma apparently guided the juice acceptance, indicating that these characteristics are relevant for the consumers. In the Words Association test, images of non-alcoholic beverages such as cane juice, coconut water, orange juice, grape juice, mate tea, guarana and cola soft drinks were evaluated as stimuli. The terms selected by the panelists were grouped into 13 dimensions: sensory, technology, consumption, economic, psychological, climate, social, marketing, environment, health, food, negative aspects and spots. The cane juice was related to places, complementary foods, flavor, color and health effects. The shelf life of pasteurized cane juice from the eight cultivars widely ranged from 1 to 40 days, in PET bottles, stored at 7 °C in the dark. This study showed significant differences regarding some sensory characteristics of juice from different cultivars. The CATA methodology was more efficient than ADQ for differentiating the juice samples. Differences were also observed regarding the other quality characteristics of the juice obtained from different cultivars, suggesting C4, C6 e C8 the most suitable for juice production.
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Segura, García Luis Eduardo. "Caracterización de levaduras nosaccharomyces para la producción de tequila con un perfil aromático específico." Phd thesis, Toulouse, INPT, 2016. http://oatao.univ-toulouse.fr/17440/1/segura_garcia_1.pdf.
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Cutelo, Lorena. "The Coca Cola Company - Non-alcoholic beverages: a changing business." Master's thesis, 2018. http://hdl.handle.net/10362/35222.
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Canoso, Mariana Machado Pires. "Alternative brewing organisms in wort fermentation for novel non-to-low alcoholic beverages with unique flavour profiles." Master's thesis, 2017. https://hdl.handle.net/10216/105848.
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Canoso, Mariana Machado Pires. "Alternative brewing organisms in wort fermentation for novel non-to-low alcoholic beverages with unique flavour profiles." Dissertação, 2017. https://hdl.handle.net/10216/105848.
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Dharmasena, Kalu Arachchillage Senarath. "The Non-alcoholic Beverage Market in the United States: Demand Interrelationships, Dynamics, Nutrition Issues and Probability Forecast Evaluation." Thesis, 2010. http://hdl.handle.net/1969.1/ETD-TAMU-2010-05-7911.
Full textAbstract:
There are many different types of non-alcoholic beverages (NAB) available in
the United States today compared to a decade ago. Additionally, the needs of beverage
consumers have evolved over the years centering attention on functionality and health
dimensions. These trends in volume of consumption are a testament to the growth in the
NAB industry.
Our study pertains to ten NAB categories. We developed and employed a unique
cross-sectional and time-series data set based on Nielsen Homescan data associated with
household purchases of NAB from 1998 through 2003.
First, we considered demographic and economic profiling of the consumption of
NAB in a two-stage model. Race, region, age and presence of children and gender of
household head were the most important factors affecting the choice and level of
consumption.
Second, we used expectation-prediction success tables, calibration, resolution,
the Brier score and the Yates partition of the Brier score to measure the accuracy of predictions generated from qualitative choice models used to model the purchase
decision of NAB by U.S. households. The Yates partition of the Brier score
outperformed all other measures.
Third, we modeled demand interrelationships, dynamics and habits of NAB
consumption estimating own-price, cross-price and expenditure elasticities. The
Quadratic Almost Ideal Demand System, the synthetic Barten model and the State
Adjustment Model were used. Soft drinks were substitutes and fruit juices were
complements for most of non-alcoholic beverages. Investigation of a proposed tax on
sugar-sweetened beverages revealed the importance of centering attention not only to
direct effects but also to indirect effects of taxes on beverage consumption.
Finally, we investigated factors affecting nutritional contributions derived from
consumption of NAB. Also, we ascertained the impact of the USDA year 2000 Dietary
Guidelines for Americans associated with the consumption of NAB. Significant factors
affecting caloric and nutrient intake from NAB were price, employment status of
household head, region, race, presence of children and the gender of household food
manager. Furthermore, we found that USDA nutrition intervention program was
successful in reducing caloric and caffeine intake from consumption of NAB.
The away-from-home intake of beverages and potential impacts of NAB
advertising are not captured in our work. In future work, we plan to address these
limitations.
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Inampudi, Vamsi. "Investigations on the protective role of low-to-moderate alcohol consumption on high fat diet-induced non-alcoholic fatty liver disease." Thesis, 2019. http://hdl.handle.net/1959.7/uws:54126.
Full textAbstract:
The proposed research project is based on the hypothesis that long-term low and moderate alcohol protects the liver from progression to NAFLD. The general objective of this thesis is to investigate the in vivo and in vitro effects of alcohol on NAFLD induced by HFD-fed rat model. The specific objectives of this thesis are (i) To elucidate the serum and histopathological changes observed by alcohol treatments on in vivo model, (ii) To elucidate the possible mechanism(s) of action of low and moderate alcohol on controlling HFD-induced NAFLD in the liver, (iii) elucidate the possible mechanism(s) of action of low and moderate alcohol on controlling FFA-induced NAFLD in HepG2 cells, (iv) evaluating the effect of alcohol on FFA-induced NAFLD in HeLa cells (LKB1-deficient cells) (v) evaluating the effect of alcohol on FFA-induced NAFLD in HepG2 cells in absence of AMPK, (vi) evaluating the effects of alcohol on FFA-induced NAFLD in HepG2 cells in absence of SIRT1.
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Mapompo, Odwa Mcebisi. "Characterisation of a scum in sport drink and determination of the effects of preservation factors on its development." Thesis, 2013. http://hdl.handle.net/10413/10582.
Full textAbstract:
The development of a scum in a commercial sports drink is of concern because the product
would be of poor quality, which may result in financial losses due to consumer rejection of
the product and hence a decrease in the firm’s market share. The scum could be harmful to
health and as such the firm could be litigated. Several factors, including microbial
proliferation, may be the cause of the development of a scum in sports drink, but the actual
cause seems not to have been established. The aim of this study was to characterise the scum
in sports drink and determine the effects of preservation factors (pasteurisation, chemical
preservatives and refrigeration) on its development.
Samples of the sports drink were taken at different stages of processing to determine the
effect of preservatives, pasteurisation and storage temperature on scum development. Some
samples were kept at room temperature (approx. 25°C) and others were kept in the
refrigerator (approx. 4ºC) during the study. A total of 150 samples were analysed over a
period of four months. The structural characteristics of the scum that developed in the sports
drink were determined by scanning electron microscopy (SEM) and elemental analysis. The
sports drink samples were analysed for their microbial load and microbial types. Consumer
acceptability of pasteurised and non-pasteurised drink was compared by conducting sensory
evaluation using a consumer panel of 60 panellists. Customer complaints recorded by the
sports drink manufacture that were due to scum development in the drink were also reviewed
to establish the impact of scum development on consumer acceptability of the drink.
The results of the study indicated that scum development was due to microbial contamination
of the drink. The causative organism of the scum was identified as Acinetobacter baumanii.
Acinetobacter baumanii is a gram negative non-spore forming coccobacilli and does not
ferment sucrose. Acinetobacter baumanii forms the scum in sports drink as a means of
protection from environmental stresses. The scum was found to be a compound of C, Si and
O. The non-pasteurised samples were slightly more acceptable to consumers compared to the pasteurised samples. The consumer acceptability of pasteurised drink samples was negatively
affected by the loss of aroma and flavour during pasteurisation. The preservation factors
(chemical preservatives, pasteurisation and refrigeration) had no effect on scum development.
To prevent post pasteurisation contamination, it is recommended that the pasteurisation
process be done at the filling stage instead of at the holding stage. The frequency of changing
rubbers and gaskets on the filling line should be at least every two months. The drink is
pasteurised at 90ºC for 20 seconds, this needs to be reduced to a level where it will not have
an influence on the loss of taste and aroma of the pasteurised drink, but without reducing the
effectiveness of pasteurisation.Thesis (M.Sc.Agric.)-University of KwaZulu-Natal, Pietermaritzburg, 2013.
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Brand, Trevor Stanley. "The development of a sustainable and cost effective sales and distribution model for FMCG products, specifically non alcoholic beverages, in the emerging markets of the greater Durban area." Thesis, 2005. http://hdl.handle.net/10413/2269.
Full textAbstract:
ABI has a sophisticated and effective distribution fleet which delivers canned and bottled non alcoholic beverages to 12000 wholesale and retail outlets in the Durban Metropole and to 46000 outlets nationally. Delivery is normally executed once per week, 48 hours after a separate order is taken by an account manager. In the more rural or "emerging market" areas traditional retail outlets such as supermarkets and superettes are scarce and reliance is made on spaza and house shops. Cash flow and storage space is limited. The sales and distribution calls are expensive, relative to the size order that the spaza would place. Spaza shop owners rely on distributors or collect from wholesalers. These outlets often run out of stock. Sales revenue is thus not maximized. Outlet development is marginal. The writer embarked on a research project to develop a sustainable and cost effective Sales and Distribution model in order to address these constraints in the Emerging Market territories of ABI Durban. Traditional theory turns to channel distribution as a means to effectively reaching an entire retail market. Levels are thus added to the distribution channel. The research however showed that service levels are sometimes compromised. The model that was developed returns ABI to DSD (direct service delivery) via specially designed vehicles and combines the function of "preseller" and "delivery merchandiser" on a dedicated route. Although a marginal increase in cost per case has been experienced, deliveries are direct to store, at least twice per week. Sales growth in these routes have been in excess of 85% while the total Umlazi area grows at 13%. Customer service levels, as surveyed, are exceptional. Although the model was specifically designed by ABI Durban for use in Durban, the concept has been adopted as a best practice and is being "rolled out" across the business. By the end of 2005, 10% of ABl's fleet nationally will function as MOTD (Merchandiser Order Taker Driver) routes. Additional vehicles have been ordered for delivery during the period July 2005 to September 2005 in order for this to be achieved. This model has assisted ABI in achieving its goal of maximizing DSD and lifting service levels to its customers (retailers). Revenue has increased significantly along with volume in these areas. Invariably MOTD acts as a significant barrier to competitor entry in those geographic areas where it is utilized. The Merchandiser Order Taker Driver (MOTD) model is successful and has potential for wider use, even in more developed markets.Thesis (MBA)-University of KwaZulu-Natal, 2005.
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Vieira, Antonio, Francisco Maria Bento Mercês de Mello, Maria Barbara da Conceição Domingos de Moura Costa, Maximilian Kurth, and Nicolas dias Fortunato. "How to increase brand value expanding the category and brand presence to the main meal occasion for Sumol- Compal." Master's thesis, 2016. http://hdl.handle.net/10362/17180.
Full textAbstract:
Having registered negative retail value growth of 4% in Portugal in 2014, the juice category is set
to decline further by 5,5% until 2019. Manufacturers of juices and nectars are therefore
increasingly looking for new categories in order to balance this negative forecast in their home
territory. One apparent growth opportunity for Compal, the leading producer of juices and
nectars, is to expand its commercial reach to new occasions of consumption. This report carefully
analyzes the opportunities related to an expansion to the main meal occasion and introduces a
complete marketing and communications plan for a possible new main meal juice, Compal à
Mesa. The product concept represents a rather premium positioning for the main meal occasion,
including new flavor mixes that are targeted at different occasions of meals. The justification of
the introduced concept includes a discussion of the primary and secondary research that was
performed
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Chung, Seo-Jin. "Cross-cultural sweetness preferences for a sports drink." Thesis, 1999. http://hdl.handle.net/1957/26047.
Full textAbstract:
Asian countries have become one of the largest export markets for US food
developers during the past decade. Understanding consumer expectations and needs in a
cross-cultural framework has gained importance for new products to succeed in the
international markets. A sports-drink, which is a functional drink for athletes, has been
successfully introduced in the US. The product is also growing in popularity
internationally. However, the concept and product sports-drink is relatively novel among
Asians. The overall objective of this study was to investigate cross-cultural consumer
acceptance and fundamental factors driving diversities in food acceptance using a sportsdrink
varied in sweetener concentration.
In the first part of the study, respondents (372) from Indonesia, Korea, Mainland
China, Taiwan, Thailand, and United States evaluated sports-drink samples at four
sweetener levels. Respondents' expected sensory characteristics, concept fitness,
functionality, and experience with twenty commercial beverages were also evaluated.
The results show that the optimal sweetness level for the sports-drink was lower for
Americans than Asians. The degree of increase in perceived sweetness intensity over
sweetener levels was greater among Americans than Asians. Also, there were
considerable cultural differences in expectations for various beverages. In addition,
experience with a product was another key factor affecting expectations.
Based on the results from the first part of the study, a model delineating the
processes of hedonic and intensity rating incorporating familiarity, concepts, and context
effect was developed. To investigate the significance of this model, expectations were
rated and sensory testing was carried out by modifying concepts and using different
contexts of beverages. People (256) from Mainland China, Indonesia, Korea, and United
States (US) participated in this experiment. The length of exposure to a sports-drink was
a key factor affecting the optimum sweetener level for a sports drink. Concept influenced
both expectation and taste rating of a sports-drink for the panelists who had been exposed
to the sports-drink longer. Less exposed panelists were only affected in their taste rating
by different concepts. When the concept was less acceptable, the acceptance rating of the
optimum sweetener sample was also lowered. US panelists had a different expectation for
a lemon-lime flavored beverage than did Asians. Ideal sweetness intensity ratings for
general beverages was a good predictor in determining for panelists' optimum sweetener
level for a sports-drink. Based on the model proposed, cross-cultural diversities in
sweetness preference were better understood.Graduation date: 2000
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Chiang, Hsiu-Chiung, and 江秀瓊. "An empirical research of non-alcoholic beverage consumption in Taiwan households." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/03296663658462839016.
Full textAbstract:
碩士國立中正大學
國際經濟所
97
The purpose of this study is to know the influence of the family lifecycle and socio-economic status on the non-alcoholic beverage consumption in Taiwan. Data collected from the Taiwan Household survey of 2006, statistical analysis use OLS and quantile regression to examine the effect of aging on the different levels of the distribution of non-alcoholic beverage consumption. Our empirical results show that household income, number, number over 65-ages and each family lifecycle are the most influential factor that impacts non-alcoholic beverage consumption. The family with children spends more higher than others, especially Secondary stage of family. Non-alcoholic beverage consumption in the minimum and maximum weight groups, we found that consumption of non-alcoholic beverages, most of them low-weight groups for medium and old age stage of the family life cycle, households with lower educational attainment, occupation in most blue-collar class. High-weight group were concentrated in the family life cycle in the study of adult children or children of the family have been life-stage, heads of households have a higher level of education. The income elasticity of OLS and quantile regression have almost the same estimates, both methods’ estimates between 0 and 1, this implies that non-alcoholic beverage is a normal good, and different levels have nearly consume behavior as changes in income.
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Awobusuyi, Temitope Deborah. "Quality and storage stability of provitamin A biofortified amahewu, a non-alcoholic cereal beverage." Thesis, 2015. http://hdl.handle.net/10321/1273.
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submitted in fulfilment of the academic requirements for the degree of Master of Applied Science in Food Science and Technology, Durban University of Technology, 2015.Vitamin A deficiency (VAD) is a major health problem in sub-Saharan Africa where maize is a staple food. Amahewu, a fermented non-alcoholic,maize-based beverage is a popular drink in southern Africa.The aim of this study is to produce a provitamin A enriched and acceptable amahewu, using provitamin A biofortified maize which can be used to alleviate VAD. The optimal processing parameters for the production of amahewu using provitamin A-biofortified maize were determined. Amahewu samples were prepared with reference to a traditional method by boiling a mixture of maize meal and water (rato:1:7) at 90ᴼC, with occasional stirring, for 15 minutes. The resulting porridge was left to cool to approximately 40ᴼC, before inoculation and fermentation at 37oC. Processing parameters investigated were inoculum types (wheat bran (WB), maize malt (MM) and Lactobacillus mixed starter culture) and inoculum concentration (0.5,1 and 2% (w/w)) and varieties of provitamin A maize (PVAH 62 and PVAH 19). Wheat flour (at 2%) was used as reference inoculum to conform to the traditional practice. White maize amahewu samples processed in the same way as those of provitamin A-biofortified maize were used as references. Provitamin A amahewu samples were produced using the optimized processing parameters and then analysed for nutrient composition, including carotenoids, protein, ash, amino acids, mineral profile and invitro protein digestibility. The consumer acceptability of amahewu samples was evaluated using regular consumers of amahewu (n= 54), who rated the acceptability of the samples on a 9-point hedonic scale (1:disliked extremely, 9:liked extremely). The storage stability of the provitamin A biofortified amahewu samples was assessed by subjecting the samples to different storage conditions: 4ᴼC, 25ᴼC and 37ᴼC. The microbiological quality of the stored samples was monitored by taking samples every day for a period of five days to analyse for the presence of aerobic and anaerobic bacterial spore formers, E.coli and moulds. The provitamin A maize variety did not influence pH and Total titratable acidity (TTA) of amahewu samples during fermentation. As expected, there was a substantial drop in pH with fermentation time. After 24 hours, all the samples of amahewu, including those made with white maize, prepared using malted maize and wheat bran inocula reached a pH of 3.3-3.8 and TTA of 0.3-0.6, which were within acceptable range for amahewu. The addition of a starter culture substantially reduced fermentation time, from 24 to six hours. The inoculum of WB and MM, respectively, at a concentration of 0.5%, with or without starter culture (5%), were found to be suitable for the production of amahewu using provitamin A biofortified maize. The total provitamin A content of amahewu samples, produced using optimised parameters (i.e one variety of provitamin A biofortified maize, 0.5% MM, WB with or without starter culture), ranged from 3.3-3.8 μg/g (DW). The percentage retention of total provitamin A ranged from 79%- 90% (DW). The lowest percentage retention was observed in products fermented with the addition of starter culture. The gross energy of the amahewu samples was approx. 20 MJ/kg. There was a slight increase in the lysine content of amahewu after fermentation. The protein digestibility (approx. 91%) of amahewu samples was slightly higher than that of raw provitamin A maize (86%). Amahewu processed using starter cultures had a slightly higher iron content than those processed without a starter culture. Consumer acceptability data showed that amahewu samples made with provitamin A biofortified maize were slightly more acceptable (average rating for overall acceptability was 7.0 ± 1.2), compared to those made with white maize (average rating for overall acceptability was 6.4 ± 0.8). Principal component analysis (PCA) of Amahewu sensory data showed that 71% of variation was due to maize types and 18% of variation may be due to the inoculum used during fermentation. The use of a starter culture improves the taste and aroma acceptability of amahewu. Segmentation of consumers based on overall linking for amahewu revealed three clusters, named A, B and C. Cluster A consisted of most consumers (43%), who liked amahewu moderately. About 60% of these consumers were females. Cluster B consisted of most of the consumers (31%) who were undecided about their liking for the product. Approximately 52% of the consumers in this cluster were female. Cluster C consisted of consumers (26%) who liked amahewu very much. Sixty-four percent (64%) of these consumers were female. It appeared that gender may have some influence on overall liking for amahewu, as cluster B, consisting of undecided consumers, had more male consumers compared to clusters A and C. Age did not seem to be significantly associated with the liking of amahewu. Provitamin A biofortified amahewu samples stored under refrigerated conditions (4ᴼC) had better microbiological quality compared to those stored at 25ᴼC and 37ᴼC. Refrigeration effectively maintains the microbiological quality of amahewu for about three of days. Provitamin A biofortified maize can be used to produce β-carotene enriched amahewu that is acceptable to consumers following the processing method that is traditionally employed for white amahewu at both domestic and commercial level. Provitamin A biofortified amahewu has the potential to make a significant contribution towards alleviating VAD among rural communities, who are the most vulnerable to VAD.
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Yang, Ai-Jing, and 楊艾菁. "The Study of Business Crisis Management Strategy– A Case Study on Non-alcoholic Beverage Industry in Taiwan." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/8geh2w.
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碩士國立中央大學
產業經濟研究所在職專班
101
In 1984, Taiwan non-alcoholic beverage industries broke out crisis of root beer containing carcinogen safrole. It is 1st crisis for Taiwan non-alcoholic beverage industries. At that time, there are seven drinks companies involved to produce questioned root beer. Plasticizer crisis in May 2011 was exploded again to bump this industry. It is caused significant sale declinations of food, juice and sports drinks. Recalling crisis events in the history of the world, every enterprise subject to face the ordeal and challenges of unexpected crisis, crisis management has become one of the important topics. This theorem proposes to understand the successful case of crisis management in Taiwan non-alcoholic beverage industry. According to Hey Song’s root beer containing safrole case, to analyze their crisis management processes. Johnson &; Johnson’s Tylenol tampering crisis, the most representatively successful crisis management case is cited as investigation reference. Due to Johnson &; Johnson crisis management procedures are identified as crisis management theory by academic circles, this theorem refers to this theory investigating the result of Hey Song crisis management. Moreover, comparing with failure cases, we could find out no matter enterprise size, product categories and countries, all kinds of units have chance to meet different crisis events. However, some ones turn the miscue into an opportunity, the others led to expansion of the crisis and non-recoverable damage of enterprise reputation because wrong managers’ strategy and lack of immediately and properly crisis management. Finally, learnt from the classical cases to find out the key to overcome crisis and provide Taiwan enterprise strategy reference of crisis happened.
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Huang, Chu-Hao, and 黃筑顥. "The Study on Correlations between Taiwan\'s Business Cycles and the Sales Value of Non-Alcoholic Beverage Manufacturing Industry." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/u96x97.
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碩士國立東華大學
管理學院高階經營管理碩士在職專班
107
The research utilizes the index of economic cycle based on the national development council. According to six groups of manufacturing production index by「Fruit and vegetable juice drinks」、「Soda drinks」、「Sports drinks」、「Coffee drinks」、「Tea drinks」、「Mineral Waters」from department of statistic. The benchmark results calculate from January of 1994 to December 2017. In total, 288 months data which shows rise/fall trend between the indexes of economic cycle and the index of stock market. My main research summarize as below.First of all, the sales value of fruit and vegetable juice and soda drinks indicators on peak or trough period is leading the base day. Showing fruit and vegetable juice and carbonated drinks the two types of beverages are popular in the market, fruit and vegetable juice and carbonated drinks sales value Index can be used as the boom and stock market.Second, the sales value of sports drinks and coffee drinks indicators on peak or trough period is behind the base day.showing that sports drinks and coffee drinks the two types of beverages are deeply affected by the boom, boom and stock market can be used as a leading guide for sports drinks and coffee beverage manufacturing industry.
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Baumgartner, Kathy B. Annegers John Fred. "Alcohol consumption and breast cancer risk among Hispanic and non-Hispanic white women in New Mexico /." 1999. http://proquest.umi.com.www5.sph.uth.tmc.edu:2048/pqdweb?did=733486701&sid=2&Fmt=2&clientId=92&RQT=309&VName=PQD.
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Rodrigues, Leonardo Rúben de Oliveira. "A utilização de instrumentos fiscais para desencorajar o consumo de açúcar: a adoção de impostos sobre bebidas não alcoólicas adicionadas de açúcar e o comportamento na União Europeia e no Espaço Schengen." Master's thesis, 2019. http://hdl.handle.net/10071/19408.
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A obesidade é considerada pela Organização Mundial de Saúde como a doença do século, sendo que em Portugal estima-se que cerca de 60% da população é obesa ou está em risco de o ser, devido ao consumo em excesso de açúcar e gordura.
O presente estudo procura compreender como a indústria reagiu à implementação de impostos sobre as bebidas adicionadas de açúcar não-alcoólicas (BAANA) e o reflexo destas políticas fiscais no comportamento dos consumidores.
Com base nas respostas a um "survey" respondido por especialistas na área fiscal que trabalham em 18 jurisdições diferentes ao nível da União Europeia e ao nível do Espaço Schengen procedeu-se (i) à análise e comparação das leis relativas aos impostos especiais de consumo em vigor nestes países, (ii) à identificação das jurisdições em que tais impostos foram abolidos ou nunca foram adotados, bem como (iii) à análise do período em que estiveram em vigor. Procedeu-se também à comparação do Produto Interno "Bruto per capita" (PIBpc), do Índice de Desenvolvimento Humano (IDH) e dos níveis de consumo de BAANA de cada um dos países, para compreender o impacto das políticas fiscais.
Constatou-se que à semelhança dos estudos anteriormente realizados, os países que apresentam o PIBpc mais baixo apresentam maior predisposição a consumir um nível mais elevado de BAANA. Adicionalmente, constatou-se a mudança na produção e vendas dos principais fornecedores de BAANA, uma vez que investiram na produção e promoção de novos produtos sem açúcar, por forma a conseguir motivar os consumidores e manter as receitas.World Health Organization considers obesity to be the disease of the century, in which Portugal estimates to have a population where 60% of the people is obese or is in risk to become obese. Therefore, this study aims to study the adoption of taxes in sugar-sweetened beverages and the industries' and consumers' behavior, in relation to the adoption of these taxes. Based on a survey answered by specialists on taxation subjects, working on 18 different jurisdictions between the European Union and the Schengen Area, this study proceeded to (i) the analysis and comparison of the legislations related with special consumption taxes (SCT) that are currently in force on these countries; (ii) the identification of the countries that abolished or have never had this kind of taxes, as well as (iii) the analysis of the time they were still in force. The comparison of the Gross Domestic "Product per capita" (GDPpc), the Human Development Index (HDI) and the sugar-sweetened beverages’ consumption levels, was also done, so there could be an understanding about the impact of the adoption of these fiscal policies. Therefore, and according to previous studies from different investigators, it was possible to verify that countries with lower GDP "per capita" are more likely to consume a higher level of non-alcoholic sugar-sweetened beverages. Additionally, it was possibly to notice the change on production and sales from major non-alcoholic sugar-sweetened beverages’ suppliers, whom invested in the development and promotion of new sugar-free products, trying to motivate consumers and maintain the revenue.
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Udeh, Henry Okwudili. "The effect of malting and fermentation on the nutritional and potential health-promoting properties of finger millet [Eleusine coracana (L.) Gaertn] grain." Thesis, 2018. http://hdl.handle.net/11602/1196.
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PhD (Food Science)Department of Food Science and Technology
Finger millet (FM) [Eleusine coracana] is an underutilised cereal grain used as a food source in South Africa. Increased research interest in FM has span over the years owing to its unique nutritional and bioactive composition. Following the recent interest in natural curative substances over their synthetic counterparts in the treatment of food dependent diseases, FM has shown potential nutraceutical effects. Some important health effects like antidiabetic, antioxidative, anti-inflammatory and antimicrobial properties have been reported in recent trials with FM. In view of the increasing utilisation and application of FM in the region of Thulamela Municipality, Vhembe District of South Africa, two common indigenous FM varieties (brown and dark brown) were obtained and analysed for their physicochemical properties, levels of minerals, phytic acid, phenolic compounds and antioxidant activities. For this process, malted non-alcoholic beverages were produced and analysed for their physicochemical properties, levels of phenolic compounds, and total phenolics and antioxidant activities. FM grains were soaked, germinated and kilned at an interval of 24 h for 96 h, using sorghum as an external reference. Mineral composition of the FM and sorghum samples were analysed using an inductively coupled plasma atomic emission spectroscopy (ICP-AES) and mass spectroscopy (ICP-MS), and atomic absorption spectrometer (AAS). Identification and quantification of phenolic compounds were performed using ultra-performance liquid chromatography mass spectrometer (UPLC-MS). All experiments were performed in triplicate except for the UPLC-MS analysis of the malted non-alcoholic beverages that was done in duplicate. Data were analysed by one way analysis of variance, and the mean values were separated by Duncan’s multiple comparison test using SPSS version 24.0. Data showed that the FM varieties were rich in macro- and micro- or trace elements. The macro-elements calcium, magnesium, potassium, phosphorus and sulphur were found in high amounts ranging from 1597.37 mg/ kg – 6775.03 mg/ kg; iron, zinc, strontium and silicon were found in significant amounts in the range 21.47 mg/ kg – 55.67 iii mg/ kg, copper and boron were found in low amounts (2.2 mg/ kg – 7.7 mg/ kg), along with selenium and cobalt (0.02 mg/ kg – 0.05 mg/ kg). Heavy metals, barium and aluminium were found in the FM varieties. Varietal difference was found to play an important role in the mineral content of the grains during malting. Malting for 24 h reduced mineral content except for sodium. Beyond 48 h of malting, mineral content increased, particularly, for 96 h in FM grain malt. Significant (p < 0.05) increases in the mineral content of FM varieties were noted at 48 h and 96 h of malting. Increase occurred at 72 h of malting for potassium, iron and boron. Malting did not have any effect on the manganese content of the dark brown FM; however, it increased the manganese content at 48 h of malting for brown FM. Malting for 96 h significantly (p < 0.05) reduced sodium content. Consecutive decrease in phytic acid content of the grains was not recorded with durations in malting time. Although statistically significant differences (p < 0.05) were observed, malting did not result in too much change in the physicochemical properties of the grains. Several flavonoids, catechin, epicatechin, quercetin, taxifolin, and hesperitin were isolated, whilst protocatechuic acid was the only phenolic acid detected in the unmalted and malted FM. Increases in catechin, epicatechin and protocatechuic acid were observed for 72 and 96 h malt of brown FM with similar observations recorded for sorghum. Complete loss of taxifolin, catechin, and hesperitin were noted with malting time. FM grains exhibited 2, 2-diphenyl-1-picrylhydrazyl (DPPH), 2, 2՛-azinobis-3-ethylbenzthiazoline-6-sulfonic acid (ABTS) radical scavenging action and iron reducing activities. Increased iron reducing activity alongside ABTS radical scavenging activity was recorded with malting time. A fermentation-time dependent decrease in the pH of the non-alcoholic beverages, with a corresponding increase in sugar content were recorded. A similar decrease was also recorded for the viscosities of the beverages. The FM malt beverages were found to contain a higher amount of citric acid compared to the sorghum malt beverage. A decrease in the citric acid content with fermentation time was noted in the grain malt beverages fermented with Lactobacillus fermentum, particularly for the iv FM beverage. The phenolic compounds detected in the FM malt beverages fermented with the grain microbial flora and Lactobacillus fermentum were protocatechuic acid, catechin and epicatechin. Taxifolin and kaempferol along with the earlier mentioned compounds were detected in the sorghum malt beverage. Catechin was found in higher amount compared to other phenolic compounds in the FM and sorghum malt beverages. FM malt beverages were found to contain a higher amount of total phenolics compared to the beverage prepared from sorghum malt. Fermentation with the grains’ microbial flora and L. fermentum resulted in reduced total phenolics of FM and sorghum malt beverages, particularly after 24 h of fermentation. A fermentation-time dependent decrease in total phenolics of FM beverages fermented with L. fermentum was noted. Fermentation within 24 - 48 h using the grain microbial flora showed higher total individual phenolic compounds for the dark brown FM and sorghum, compared to other fermentation periods. Fermentation of the beverages for 24 h retained a higher amount of the total phenolics compared to other fermentation periods, especially for the L. fermentum beverages. Reduced total phenolic content and antioxidant activity of the beverages were noted at 24 h of fermentation for the two microbial sources. Significant (p < 0.05) increases in total phenolics were observed within 72 – 96 h of fermentation of the brown FM malt beverage with the grains’ microbial flora. Fermentation for 72 h and 96 h with L. fermentum increased the total phenolic content of the brown FM. Increase in total flavonoid content (TFC) of brown FM malt beverage was noted at 72 h fermentation for both microbial sources. Unlike with L. fermentum, no significant (p > 0.05) change in TFC was observed for the dark brown FM beverage after 24 h fermentation with the grains’ microbial flora. Beverages exhibited DPPH, ABTS radical scavenging action and iron reducing activities, which were significantly (p < 0.05) reduced at 96 h fermentation for both microbial sources. The 24 h fermented beverage retained a higher amount of total phenolic and flavonoid contents, and had higher antioxidant activity compared to other fermentation periods for both microbial sources. The study shows that FM is a rich source of essential minerals and v phenolic compounds, and demonstrates that 72 to 96 h of malting has a positive effect on minerals and certain phenolic compounds over the 48 h malting period widely used for preparation of FM malt. The presence of hesperitin in FM grain was established. A new method was developed for the production of FM non-alcoholic beverage with measurable amounts of health-promoting compounds. An ideal fermentation period (24 h) for FM malt non-alcoholic beverage production with enhanced health-promoting compounds, using Lactobacillus fermentum was demonstrated. Fermentation limit (96 h) for production of FM malt beverage using either the grain microbial flora or L. fermentum was confirmed. These findings provide a rationale for increased utilisation of FM as a functional food grain, and its use as malt in production of non-alcoholic beverage for health promotion and wellness.
NRF