Relevant bibliographies by topics / Packaging of cereal products

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Packaging of cereal products'

Author: Grafiati
Published: 4 June 2021
Last updated: 6 February 2022

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Journal articles on the topic "Packaging of cereal products"

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Castetbon, Katia, Jennifer L. Harris, and Marlene B. Schwartz. "Purchases of ready-to-eat cereals vary across US household sociodemographic categories according to nutritional value and advertising targets." Public Health Nutrition 15, no. 8 (December 8, 2011): 1456–65. http://dx.doi.org/10.1017/s1368980011003065.

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AbstractObjectiveTo describe ready-to-eat (RTE) cereal purchases in 2008 in the USA according to cereal nutritional quality and marketing strategy and household sociodemographic characteristics.DesignCross-sectional study of purchases in one year. Each type of cereal was assigned to one of four nutrition quality categories (based on Nutrient Profile Index, NPI) and one of four advertising categories based on television exposure and analysis of packaging (child-targeted, family-targeted, adult-targeted and no television advertising). Medians and distributions of purchase indicators were calculated for the cereal categories and the distributions were compared across sociodemographic groups.SettingRTE cereals (n 249) with complete label and nutritional content.SubjectsRTE cereal purchases according to household sociodemographic characteristics obtained from Nielsen Homescan, a nationally representative panel of households.ResultsPurchases of RTE cereals were highest in households with one or more child and lowest in African-American and Asian households, as well as those earning <$US 30 000 per annum. The lowest-quality products were purchased by four times as many households as the highest-quality cereals, but loyalty to these products was lower. Purchases of cereals by households with children and in African-American and Hispanic households increased as cereal nutritional quality declined. Compared with non-advertised products, advertised child-targeted cereals were purchased thirteen times more frequently; family-targeted brand purchases were ten times higher; and adult-targeted cereals were purchased four times more frequently.ConclusionsOur findings suggest that improving the nutritional quality of RTE cereals with advertising targeted to children could also lead to increased consumption of healthier products by young people.
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García, Ada L., Gabriela Morillo-Santander, Alison Parrett, and Antonina N. Mutoro. "Confused health and nutrition claims in food marketing to children could adversely affect food choice and increase risk of obesity." Archives of Disease in Childhood 104, no. 6 (April 4, 2019): 541–46. http://dx.doi.org/10.1136/archdischild-2018-315870.

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ObjectivesTo investigate the nutritional quality of foods marketed to children in the UK and to explore the use of health and nutrition claims.DesignThis cross-sectional study was carried out in a wide range of UK food retailers. Products marketed to children above the age of 1 year containing any of a range of child friendly themes (i.e. cartoons, toys and promotions), and terms suggesting a nutritious or healthy attribute such as ‘one of 5-a-day’, on product packaging were identified both in stores and online. Information on sugar, salt and fat content, as well as health and nutrition claims, was recorded. The Ofcom nutrient profiling model (NPM) was used to assess if products were healthy.ResultsThree hundred and thirty-two products, including breakfast cereals, fruit snacks, fruit-based drinks, dairy products and ready meals, were sampled. The use of cartoon characters (91.6%), nutrition claims (41.6%) and health claims (19.6%) was a common marketing technique. The one of 5-a-day claim was also common (41.6%), but 75.4% (103) of products which made this claim were made up of less than 80 g of fruit and vegetables. Sugar content (mean±SD per 100 g) was high in fruit snacks (48.4±16.2 g), cereal bars (28.9±7.5 g) and cereals (22.9±8.0 g). Overall, 41.0% of the products were classified as less healthy according to the Ofcom NPM.ConclusionA large proportion of products marketed to children through product packaging are less healthy, and claims used on product packaging are confusing. Uniform guidance would avoid confusion on nutritional quality of many popular foods.
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Rustiani, Erni, Sata Yoshida Srie Rahayu, and Mira Miranti. "Pemanfaatan Limbah Cangkang Kijing untuk Diversifikasi Produk Sarapan Siap Saji Diperkaya Kalsium di Kota dan Kabupaten Bogor." Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat 1, no. 2 (February 3, 2016): 142. http://dx.doi.org/10.29244/agrokreatif.1.2.142-148.

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Waste processing of mussel’s shell into flour and extract the calcium content has been done as community service activities. Mussel’s shell flour that added into breakfast product was enrichment by calcium. The products are flakes and cereal drinks. Skill of making cereal flakes and beverages was expected can empower the majority of women who have limited time in the development of healthy families so that they can provide food that is practically nutrients and mineral content enough. It is an opportunity to improve the economic welfare of society, especially poor families to get family extra income. Target of community service were women who are members of the Integrated Improvement Program Role of Women Towards Healthy and Prosperous Families (P2WKSS) in Tegalega, Bogor City and women of PKK Kemang’s Village, Bogor District. The activity were implemented in three stages, the first is the socialization of understanding of the fulfilment source of calcium and utilization of waste mussel’s shell. The second is the manufacturing skills training cereal flakes and drinks made from mussel’s flour as well as a way of packaging and labelling flakes. The third is evaluation through competition of participants to make some variants cereal flakes and beverage packaging. The results of activities demonstrated an understanding the use of flour calcium enrichment by shells in breakfast and drink products of flakes cereal. The results of training activities were evaluated through competitions showed the PKK member was able to either create a flakes product and cereal drink with different variations. The package was quite good so that flakes of such products worthy for sale.
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Deshwal, Gaurav Kr, Tanweer Alam, Narender Raju Panjagari, and Aastha Bhardwaj. "Utilization of Cereal Crop Residues, Cereal Milling, Sugarcane and Dairy Processing By-Products for Sustainable Packaging Solutions." Journal of Polymers and the Environment 29, no. 7 (January 15, 2021): 2046–61. http://dx.doi.org/10.1007/s10924-020-02034-w.

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Potvin Kent, Monique, Cher Cameron, and Sarah Philippe. "The healthfulness and prominence of sugar in child-targeted breakfast cereals in Canada." Health Promotion and Chronic Disease Prevention in Canada 37, no. 9 (September 2017): 266–73. http://dx.doi.org/10.24095/hpcdp.37.9.02.

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Introduction The objective of this study was to compare the nutritional content and healthfulness of child-targeted and “not child-targeted” breakfast cereals and to assess the predominance of added sugar in these products. Methods We collected data on the nutritional content of 262 unique breakfast cereals found in the five largest grocery store chains in Ottawa (Ontario) and Gatineau (Quebec). We noted the first five ingredients and the number of added sugars present in each cereal from the ingredients list. The various cereal brands were then classified as either “healthier” or “less healthy” using the UK Nutrient Profile Model. We assessed each cereal to determine if it was child-targeted or not, based on set criteria. Statistical comparisons were made between child and not child-targeted cereals. Results 19.8% of all breakfast cereals were child-targeted, and these were significantly lower in total and saturated fat. Child-targeted cereals were significantly higher in sodium and sugar and lower in fibre and protein, and were three times more likely to be classified as “less healthy” compared to not child-targeted cereals. No child-targeted cereals were sugar-free, and sugar was the second most common ingredient in 75% of cereals. Six breakfast cereal companies had child-targeted product lines that consisted entirely of “less healthy” cereals. Conclusion There is a need for regulations that restrict food marketing to children and youth under the age of 17 on packaging to reduce their appeal to this age group. Children’s breakfast cereals also need to be reformulated through government-set targets, or through regulation should compliance be deemed unacceptable.
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Skendi, Adriana, Kyriaki G. Zinoviadou, Maria Papageorgiou, and João M. Rocha. "Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry." Foods 9, no. 9 (September 5, 2020): 1243. http://dx.doi.org/10.3390/foods9091243.

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Cereals have been one of the major food resources for human diets and animal feed for thousands of years, and a large quantity of by-products is generated throughout the entire processing food chain, from farm to fork. These by-products mostly consist of the germ and outer layers (bran) derived from dry and wet milling of the grains, of the brewers’ spent grain generated in the brewing industry, or comprise other types obtained from the breadmaking and starch production industries. Cereal processing by-products are an excellent low-cost source of various compounds such as dietary fibres, proteins, carbohydrates and sugars, minerals and antioxidants (such as polyphenols and vitamins), among others. Often, they are downgraded and end up as waste or, in the best case, are used as animal feed or fertilizers. With the increase in world population coupled with the growing awareness about environmental sustainability and healthy life-styles and well-being, the interest of the industry and the global market to provide novel, sustainable and innovative solutions for the management of cereal-based by-products is also growing rapidly. In that respect, these promising materials can be valorised by applying various biotechnological techniques, thus leading to numerous economic and environmental advantages as well as important opportunities towards new product development (NPD) in the food and feed industry and other types such as chemical, packaging, nutraceutical (dietary supplements and food additives), cosmetic and pharmaceutical industries. This review aims at giving a scientific overview of the potential and the latest advances on the valorisation of cereal-based by-products and wastes. We intended it to be a reference document for scientists, technicians and all those chasing new research topics and opportunities to explore cereal-based by-products through a circular economy approach.
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Ott, D. B. "The effect of packaging on vitamin stability in cereal grain products—A review." Journal of Food Composition and Analysis 1, no. 2 (March 1988): 189–201. http://dx.doi.org/10.1016/0889-1575(88)90023-3.

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Hall, Sophie W., Ron Shaoul, and Andrew S. Day. "The Contribution of Non-Food-Based Exposure to Gluten on the Management of Coeliac Disease." Gastrointestinal Disorders 2, no. 2 (May 22, 2020): 140–43. http://dx.doi.org/10.3390/gidisord2020014.

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The management of coeliac disease involves the life-long adherence to a strict gluten free diet. There have been concerns about exposure to gluten or other cereal components that are not contained in foods. This manuscript reviews the available literature focused on the potential for exposure to non-food-based gluten and the potential relevance of this to the ongoing management of individuals with coeliac disease. The products of consideration included dental and oral hygiene products, cosmetics and packaging products. Each of these items has been considered, with caution noted in regards to dental products and potential concern about novel packaging applications. Accidental ingestion by younger children of items such as play-dough during play also requires care. In conclusion, there is currently little firm data to guide individuals with coeliac disease, other than caution about specific items.
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Lythgoe, Amelia, Caireen Roberts, Angela M. Madden, and Kirsten L. Rennie. "Marketing foods to children: a comparison of nutrient content between children's and non-children's products." Public Health Nutrition 16, no. 12 (May 2, 2013): 2221–30. http://dx.doi.org/10.1017/s1368980013000943.

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AbstractObjectiveThe predominance of marketing of products high in fat, sugar and/or salt to children has been well documented and implicated in the incidence of obesity. The present study aimed to determine whether foods marketed to children in UK supermarkets are nutritionally similar to the non-children's equivalent, focusing on food categories that may be viewed as healthier options.DesignNutritional data were collected on yoghurts (n 147), cereal bars (n 145) and ready meals (n 144) from seven major UK supermarkets and categorised as children's or non-children's products based on the characteristics, promotional nature or information on the product packaging. Fat, sugar and salt content was compared per 100 g and per recommended portion size.SettingUK.ResultsPer 100 g, children's yoghurts and cereal bars were higher in total sugars, fat and saturated fat than the non-children's; this was significant for all except sugar and total fat in cereal bars. Per portion these differences remained, except for sugars in yoghurts. Conversely children's ready meals were significantly lower in these nutrients per portion than non-children's, but not when expressed per 100 g. Children's yoghurts and ready meals had significantly lower sodium content than non-children's both per portion and per 100 g.ConclusionsSignificant differences between the nutritional composition of children's and non-children's products were observed but varied depending on the unit reference. A significant number of products marketed towards children were higher in fat, sugar and salt than those marketed to the general population.
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Germinara, G. S., A. Conte, L. Lecce, A. Di Palma, and M. A. Del Nobile. "Propionic acid in bio-based packaging to prevent Sitophilus granarius (L.) (Coleoptera, Dryophthoridae) infestation in cereal products." Innovative Food Science & Emerging Technologies 11, no. 3 (July 2010): 498–502. http://dx.doi.org/10.1016/j.ifset.2010.03.001.

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Dissertations / Theses on the topic "Packaging of cereal products"

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Pàmies, Baltasar Vallès. "Hydration-induced textural changes in cereal products." Thesis, University of Nottingham, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.250579.

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Moreau, Lydie. "Impact of sodium chloride on breakfast cereal products." Thesis, University of Nottingham, 2009. http://eprints.nottingham.ac.uk/28601/.

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To reduce the amount of sodium chloride in breakfast cereals without changing their properties, it is necessary to understand the role of this salt. Hence, a model system was developed. This model, composed of native waxy maize starch, glucose and a mixture of amino-acids generated similar colour and residual volatiles after heating compared to commercial breakfast cereals. Systematically designed experiments used this model to study the influence of NaCl concentration (0 % to 5.44 %) on colour, residual volatiles and acrylamide formation. It was found that higher NaCl concentration led to darker products (p<0.05) and significantly decreased acrylamide formation in the model systems. However, it did not have a significant impact on residual volatile levels. These findings were confirmed by observations made on wheat, wheat and rice mixture, com and rice commercial cereals. The impact of NaCl on colour and acrylamide formation indicated that this salt might influence Maillard and/or caramelisation rates and pathways. As NaCl is a plasticiser, it can allow the rubbery state to be maintained for a longer period during heating, improving reactants' mobility and Maillard reactions. However, it was found using the model systems mixed with several types of plasticisers (NaCl, KCl or trehalose), that the NaCl plasticising effect was not the major influence. The models also demonstrated that the hygroscopic behaviour of NaCl was not linked to its impact on colour and acrylamide formation. In investigating salt's influence on starch, native waxy maize, cassava or potato starch were mixed with NaCl (0 to 4 %; moisture adjusted to 20 %) and were heated at 230°C for 45 min. Microscopic observations, wide angle X-ray, viscosity, intrinsic viscosity and DSC data all suggested that starch was degraded by the heat treatment, and NaCl accelerated starch break down into smaller molecules, i.e. glucose. The glucose potentially formed could then caramelise, which might explain the NaCl impact on colour formation in model systems and breakfast cereals. Among other tested salts, CaCl[subscript]2 and MgC1[subscript]2 also enhanced starch degradation during a heat treatment. In studying glucose solutions containing salt (NaCl, CaCl[subscript]2 or MgCl[subscript]2) and heated between 180 and 230 °C, it was observed that salt enhanced colour formation via caramelisation (p<0.05). Mixtures of glucose, amino-acids and salt (NaCl, CaCl[susbscript] or MgCl[subscript]2), heated under the same conditions, showed that salt significantly decreased colour formation (p<0.05), which was most likely generated via Maillard reactions. Hence, salts could slow down Maillard reactions, explaining why lower acrylamide contents were found in model systems and cereal products when NaCl was present. As NaCl seems to influence Maillard and caramelisation reactions, decreasing or removing NaCl from breakfast cereal recipes might not only alter the salty taste but also the overall flavour. CaCl[subscript]2 and MgCl[subscript]2 seemed to have similar or even more impact on colour formation compared to NaCl. Adding these salts to breakfast cereal products with a low NaCl content was found to compensate for the colour loss. Adding CaCl[subscript]2 or MgCl[subscript]2 also improved the overall flavour of breakfast cereals, even though it did not compensate entirely for the taste loss.
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Mazibuko, Aaron Lekatjo. "Brand loyalty of cereal products / Aaron Lekatjo Mazibuko." Thesis, North-West University, 2010. http://hdl.handle.net/10394/4427.

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The South African breakfast market consists of several brand products for cereal products, and some of the products are produced locally while others are imported. Cereal products are classified under fast moving consumer goods (FMCG). The majority of the cereal products are easy to serve. The following brands are common in South Africa and have been listed according to their popularity with consumers: Kellogg's Corn Flakes, Kellog's Special K, Jungle Oats, Cheerios and Weet Bix. Kellogg's Corn Flakes are made from maize (corn) and provides guidelines daily amounts (GDA) for each of the nutrients. Branding may consist of building an emotional response or cultural response. As consumers are bombarded with a variety of products to meet the same needs, branding provides a way for consumers to reduce their decision-making to consider only those products that they feel are relevant to them or that have met their needs acceptably in the past. If brand loyalty were a random event, there would be no purpose in making it the object of applied scientific enquiry. Verbal reports are insufficient for defining brand loyalty. Such loyalty requires that statements of bias be accompanied by biased purchasing behaviour. The study was conducted to determine factors that influence the consumers to constantly use a particular brand, and prefer it above other cereal products. A literature and empirical study form part of this study. Questionnaires were used as a measuring instrument to determine which factors the consumer considers important in choosing a particular cereal product. Data analysis was done by means of a factor analysis. A brand loyalty framework developed by Moola was used in classifying the brand loyalty influences. To a large extent the research concluded that brand loyalty in the cereal market is similar to that found in bread, coffee and toothpaste (as per mentioned model). However, some differences with regard to the brand loyalty influences have been found. This study did not determine if these differences are related to cereal as FMCG, or the specific consumer market that was analysed.
Thesis (M.B.A.)--North-West University, Potchefstroom Campus, 2011.
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Granfeldt, Yvonne. "Food factors affecting metabolic responses to cereal products." Lund : Dept. of Applied Nutrition and Food Chemistry, Lund University, 1994. http://catalog.hathitrust.org/api/volumes/oclc/39774219.html.

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Davis, M. "Whole crop cereal harvesting, utilisation of products and by-products by ruminants." Thesis, University of Aberdeen, 1987. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.483198.

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Work with sheep indicated that fractionation of whole crop barley (WCB) further than material other than grain (MOG) and grain was of no benefit. Feeding WCB to sheep demonstrated the effectiveness of NaOH (53g/kg DM), aqueous NH3 and anhydrous NH3 (both 42g/kg DM) as treatment chemicals for mature (800g DM /kg) WCB, OMD being increased by around 5 percentage units for all three treatments. A laboratory scale trial indicated that aerobic stability of WCB was improved by NH3 treatment, the optimum level being 30 to 40g /kg DM. In the work which followed WCB of between 350 and 800g DM /kg was treated with anhydrous ammonia at a level of 35g /kg DM and fed to steers of 350 kg liveweight. In cattle of this weight faecal grain loss was significantly correlated with dry matter intake (g /kg0.75 LW). Ammonia treatment increased intake by 25% while grain loss increased from a mean of 0.177 of ingested grain for diets of 670 and 770g DM /kg to 0.284 after NH3 treatment. Rate and extent of DM loss from whole grains incubated in the rumen were increased by NH3 treatment of the WCB. Distribution of anhydrous NH3 in crops < 600g DM was uneven. The final trial used steers of liveweight 150, 250 and 350 kg to test the hypothesis that smaller cattle digest whole grain more fully than do large cattle. The influence of animal size on starch digestibility coefficient was found to be significant when a multiple regression analysis was performed on the data. However faecal grain loss was still high (digestibility coefficient of starch < 0.85) for all diets and animal categories. Urea effectively preserved WCB of 675g DM /kg, the resulting material being readily consumed. It is concluded that WCB harvesting with subsequent chemical treatment, and feeding to cattle cannot be justified because of the high faecal grain loss which occurs at productive levels of intake, but the possibility does exist for inclusion in complete diets for sheep.
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Bagdan, Galen Corey. "Shelf-life extension studies on an omega-3 enriched breakfast cereal." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2000. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape2/PQDD_0033/MQ64315.pdf.

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Visser, Sophia Dorathea. "Child consumers' perception of colour and graphics in cereal box packaging design / S.D. Visser." Thesis, North-West University, 2006. http://hdl.handle.net/10394/1338.

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Campbell, Janet. "The mechanical and hydration properties of cereal wafer products in the glassy state." Thesis, University of Nottingham, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.281693.

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Abeyratne, Meliza Stephnie. "Growth of Fusarium Graminearum on Wheat Bran/Agar Cultures in Relation to Fusarium Head Blight Susceptibility." Thesis, North Dakota State University, 2012. https://hdl.handle.net/10365/26499.

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Research investigates the chemical basis for Fusarium head blight (FHB) resistance and initiating development of a screening test for resistant wheat genotypes. The focus is on minimizing cost of screening and gaining chemical approach against FHB. Wheat bran/agar plates (8% bran, w/v) prepared from hard red spring wheat with different susceptibility to FHB were inoculated with F. graminearum. Fusarium plaque diameters and ergosterol levels after 4 days of growth were significantly lower (p< 0.05) on plates prepared from genotypes with low FHB susceptibility than from high FHB susceptible genotypes. F. graminearum growth was lower, when methanol-soluble compounds (MSC) extracted from a low FHB susceptibility genotype, Glenn, were added to high susceptibility genotype, Samson. Wheat bran/agar plates enriched with linoleic acid significantly (p<0.05) reduced the growth rate of F. graminearum in both Glenn and Samson genotypes. Oxygenated fatty acids, including monohydroxy- and dihydroxy- fatty acids were identified in the MSC.
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Rudjito, Reskandi Chastelia. "Pilot scale process for polysaccharide extraction and fractionation from cereal by-products." Thesis, KTH, Skolan för bioteknologi (BIO), 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-215022.

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Books on the topic "Packaging of cereal products"

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S. 1233, the Product Packaging Protection Act: Keeping offensive material out of our cereal boxes : hearing before the Subcommittee on Antitrust, Business Rights, and Competition of the Committee on the Judiciary, United States Senate, One Hundred Seventh Congress, first session, August 1, 2001. Washington: U.S. G.P.O., 2002.

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Jiao, Wang, ed. Wo guo liang shi zong he sheng chan neng li ji bao hu ji zhi yan jiu. Beijing Shi: Zhongguo nong ye chu ban she, 2007.

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Modern cereal science and technology. New York, N.Y: VCH, 1987.

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Matz, Samuel A. Glossary of cereal science and technology. McAllen, Tex: Pan-Tech International, 1995.

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J, Dobraszczyk Bogdan, ed. Cereals and cereal products: Chemistry and technology. Gaithersburg, Md: Aspen Publishers, 2001.

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Paine, Frank A. Packaging of pharmaceuticals and healthcare products. [S.l.]: Springer, 2012.

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Lockhart, H., and F. A. Paine. Packaging of Pharmaceuticals and Healthcare Products. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4615-2125-9.

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Hoseney, R. Carl. Principles of cereal science and technology. 2nd ed. St. Paul, Minn: American Association of Cereal Chemists, 1994.

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Principles of cereal science and technology. St. Paul, Minn., USA: American Association of Cereal Chemists, 1986.

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Holdsworth, S. D. Aseptic processing and packaging of food products. London: Elsevier Applied Science, 1992.

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Book chapters on the topic "Packaging of cereal products"

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Kaur, Ramandeep, and Kamalji T. Kaur. "Innovative Packaging for Cereals and Cereal-Based Products." In Cereals and Cereal-Based Foods, 187–208. Boca Raton: Apple Academic Press, 2021. http://dx.doi.org/10.1201/9781003081975-13.

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Starling, Bill. "Cereal products." In Handbook of Organic Food Processing and Production, 76–83. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2107-5_5.

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Swanson, Katherine MJ. "Cereals and Cereal Products." In Microorganisms in Foods 8, 209–25. Boston, MA: Springer US, 2011. http://dx.doi.org/10.1007/978-1-4419-9374-8_15.

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Ranken, M. D., R. C. Kill, and C. Baker. "Cereals and Cereal Products." In Food Industries Manual, 172–210. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4613-1129-4_5.

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Roberts{roJoint Chairman}, T. A., J. L. Cordier, L. Gram, R. B. Tompkin, J. I. Pitt{roJoint Chairman}, L. G. M. Gorris, and K. M. J. Swanson. "Cereals and cereal products." In Micro-Organisms in Foods 6, 392–439. Boston, MA: Springer US, 2005. http://dx.doi.org/10.1007/0-387-28801-5_8.

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Wallington, D. J. "Cereals and Cereal Products." In Food Industries Manual, 165–203. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-2099-3_5.

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Belitz, H. D., W. Grosch, and P. Schieberle. "Cereals and Cereal Products." In Food Chemistry, 673–746. Berlin, Heidelberg: Springer Berlin Heidelberg, 2004. http://dx.doi.org/10.1007/978-3-662-07279-0_16.

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Belitz, H. D., and W. Grosch. "Cereals and Cereal Products." In Food Chemistry, 631–92. Berlin, Heidelberg: Springer Berlin Heidelberg, 1999. http://dx.doi.org/10.1007/978-3-662-07281-3_16.

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Narvhus, J. A., and T. Sørhaug. "Bakery and Cereal Products." In Food Biochemistry and Food Processing, 594–612. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118308035.ch31.

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Naik, H. R., and Tawheed Amin. "Processing and Preservation of Cereal and Cereal Products." In Food Processing and Preservation, 108–23. London: CRC Press, 2021. http://dx.doi.org/10.1201/9781003243250-5.

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Conference papers on the topic "Packaging of cereal products"

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Devendorf, Margaret, and Kemper Lewis. "Designing a Product Package Platform." In ASME 2010 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. ASMEDC, 2010. http://dx.doi.org/10.1115/detc2010-28888.

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An essential part of designing a successful product family is establishing a recognizable, familiar, product family identity. It is very often the case that consumers first identify products based on their physical embodiment. The Apple iPod, DeWalt power tools, and KitchenAid appliances are all examples of product families that have successfully branded themselves based on physical principles. While physical branding is often the first trait apparent to designers, there are some products that cannot be differentiated based on physical appearance. This is especially common for consumable products. For example, it is impossible to differentiate between diet Coke, Classic Coke, and Pepsi when each is poured into separate glasses. When differentiation is difficult to achieve from a product’s physical characteristics, the product’s package becomes a vital part of establishing branding and communicating membership to a product family while maintaining individual product identity. In this paper, product packaging is investigated with a focus on the graphic packaging components that identify product families. These components include: color, shape, typography, and imagery. Through the application of tools used in facilities layout planning, graph theory, social network theory, and display design theory an approach to determine an optimal arrangement of graphic components is achieved. This approach is validated using a web based survey that tracks user-package interactions across a range of commonly used cereal boxes.
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Stuart O Nelson and Samir Trabelsi. "Dielectric Spectroscopy Measurements on Fruits, Meats and Cereal Products." In 2008 Providence, Rhode Island, June 29 - July 2, 2008. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2008. http://dx.doi.org/10.13031/2013.24866.

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Liu, Shihong, Huoguo Zheng, Hong Meng, Haiyan Hu, Jiangshou Wu, and Chunhua Li. "Study on Quality Safety Traceability Systems for Cereal and Oil Products." In 2009 WRI World Congress on Software Engineering. IEEE, 2009. http://dx.doi.org/10.1109/wcse.2009.350.

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Shepherd, R. "Consumer Attitudes Towards Healthy Cereal Grain Products in Four European Countries." In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20061318.

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Ke, Lingzhi, Peng Zhou, and Lei Li. "Modeling and simulation of SSN on FPGA products." In High Density Packaging (ICEPT-HDP). IEEE, 2009. http://dx.doi.org/10.1109/icept.2009.5270721.

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Gu, Jie, and Michael Pecht. "Predicting the Reliability of Electronic Products." In 2007 8th International Conference on Electronic Packaging Technology. IEEE, 2007. http://dx.doi.org/10.1109/icept.2007.4441552.

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Zhaoying, Xiang. "Cultural Studies of Tibetan Packaging of Handicraft Products." In 2015 International Conference on Social Science and Technology Education. Paris, France: Atlantis Press, 2015. http://dx.doi.org/10.2991/icsste-15.2015.3.

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Schwarz, Bernd. "Advanced Deformation Measurements for electronic products at manufacturing & operating temperatures." In High Density Packaging (ICEPT-HDP). IEEE, 2010. http://dx.doi.org/10.1109/icept.2010.5582776.

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Chen, William T., Andy Tseng, and Bernd K. Appelt. "Thin packages enabling thin mobile products." In 2012 14th International Conference on Electronic Materials and Packaging (EMAP). IEEE, 2012. http://dx.doi.org/10.1109/emap.2012.6507839.

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Germann, Phil, Ryan Schlichting, Trevor Timpane, and Todd Takken. ""BlueGene/L Hardware as a Springboard to Future Products"." In 2006 IEEE Electrical Performane of Electronic Packaging. IEEE, 2006. http://dx.doi.org/10.1109/epep.2006.321235.

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Reports on the topic "Packaging of cereal products"

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Thoden van Velzen, E. U. Seeking circularity : Finding sustainable packaging solutions for fresh products. Wageningen: Wageningen Food & Biobased Research, 2020. http://dx.doi.org/10.18174/526932.

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Kudra, Li, Joseph G. Sebranek, James S. Dickson, and Aubrey F. Mendonca. Post-Packaging Irradiation Combined with Modified Atmosphere Packaging for Control of Bacterial Pathogens on Meat Products. Ames (Iowa): Iowa State University, January 2007. http://dx.doi.org/10.31274/ans_air-180814-731.

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Kudra, L. L., Joseph G. Sebranek, James S. Dickson, and Aubrey F. Mendonca. Post-Packaging Irradiation Combined with Modified Atmosphere Packaging for Control of Bacterial Pathogens on Meat Products. Ames (Iowa): Iowa State University, January 2005. http://dx.doi.org/10.31274/ans_air-180814-1112.

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van Raamsdonk, L. W. D., C. P. A. F. Smits, and B. Hedemann. Proficiency test of detection of packaging material in bakery by-products 2019. Wageningen: Wageningen Food Safety Research, 2020. http://dx.doi.org/10.18174/543274.

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Michaelsen, A. R., and Joseph G. Sebranek. Microbial Inhibitors Combined with Modified Atmosphere Packaging for Improved Control of Salmonella Typhimurium on Pork Products. Ames (Iowa): Iowa State University, January 2005. http://dx.doi.org/10.31274/ans_air-180814-1117.

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Kudra, Li, Joseph G. Sebranek, James S. Dickson, Aubrey F. Mendonca, Armitra Jackson-Davis, Qijing Zhang, Kenneth J. Prusa, and Zheng Lu. Controlling Listeria monocytogenes, Campylobactor jejuni, Salmonella enterica Typhimurium and Escherichia coli O157:H7 in Meat Products by Irradiation Combined with Modified Atmosphere Packaging. Ames (Iowa): Iowa State University, January 2013. http://dx.doi.org/10.31274/ans_air-180814-13.

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Bogdan, Alex, and Nikki Soo. Survey of consumer practices with respect to coated frozen chicken products. Food Standards Agency, June 2021. http://dx.doi.org/10.46756/sci.fsa.hrb725.

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The Food Standards Agency (FSA) is investigating a spike in Salmonella cases in the UK linked to the consumption of coated frozen chicken products. In March 2021, FSA, in collaboration with Food Standards Scotland (FSS) commissioned Ipsos MORI to conduct an online survey in order to identify consumer behaviours which could increase their risk to foodborne disease. The key research questions were: •Which consumers are purchasing coated frozen chicken products? •How do consumers store and cook these products? •Do consumers follow packaging instructions when cooking and storing these products?•Are consumers putting themselves at risk of Salmonellain the way they, store, cook and handle these products? •Do consumers take appropriate action to protect themselves from risk by washing their hands, and avoiding cross-contamination when handling these products? •Do children (aged 12 or under) or teenagers (aged 13-15) handle and cook these products?
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Thin Film Packaging Solutions for High Efficiency OLED Lighting Products. Office of Scientific and Technical Information (OSTI), June 2008. http://dx.doi.org/10.2172/940906.

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