To see the other types of publications on this topic, follow the link: Snack.
Dissertations / Theses on the topic 'Snack'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the top 50 dissertations / theses for your research on the topic 'Snack.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Browse dissertations / theses on a wide variety of disciplines and organise your bibliography correctly.
1
Maurer, Jaclyn. "Snack Attack." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2005. http://hdl.handle.net/10150/146471.
Full text
2
Blaesild, Milton. "Snack." Thesis, Högskolan i Halmstad, Akademin för ekonomi, teknik och naturvetenskap, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:hh:diva-38083.
Full textAbstract:
We live in an increasingly polarized society. For that reason it is important that we can have thriving and valuable discussions. This project has taken that idea to it´s extreme by giving every web address its own comment section. Every news article, every video, every blog and so on has through the finalizing of this project a comment section. Because you don't agree with someone else's opinion doesn’t mean you can’t understand it. The goal with Snack is to increase people's understanding of each other’s point of views. The project was done as a Lean startup project with a structure of the waterfall method and an Agile work style. The Lean startup approach gave the result that you can now comment everywhere on the web to the combined project cost of 707kr. Value were created without big costs since focus where always on value creating processes.<br>Vi lever i en allt mer polariserad värld. Därför är det viktigt att frodiga diskussioner kan föras i vårt samhälle. Detta projektet har haft som mål att ta detta till sin extrem genom att se till att alla webbadresser har ett eget kommentarsfält. Varje artikel på en nyhetssajt, varje video, varje blogg och så vidare har genom detta projektets genomförande fått ett eget kommentarsfält. Att man inte håller med om en annan persons åsikt, behöver inte betyda att man inte förstår den. Målet med Snack är att öka människors förståelse för varandras synpunkter. Projektet drevs som ett Lean startup projekt med en struktur enligt vattenfallsmodellen och ett Agilt arbetssätt. Lean Startup metodiken gav resultatet att man nu kan kommentera överallt på internet med en samlad projektkostnad på 707 kr. Värde skapades utan höga kostnader. Fokus låg hela tiden på värdeskapande processer.
3
Sánchez, Alejandra, and Rolando Pasquel. "Green Snack." Tesis, Universidad de Chile, 2016. http://repositorio.uchile.cl/handle/2250/140886.
Full textAbstract:
Tesis para optar al grado de Magíster en Administración<br>Alejandra Sánchez [Parte I], Rolando Pasquel [Parte II]<br>La industria de alimentos, además de ser bastante amplia, está conformada por un mercado de tamaño muy atractivo; pero para participar en esta exitosamente las empresas deben ajustarse a las tendencias de consumo que van surgiendo, de manera que puedan llegar exitosamente al cliente final. Hoy en día estas tendencias muestran que para los próximos años las personas estarán más interesadas en productos que hagan sus vidas menos complicadas, que sean fáciles de consumir y que a su vez tengan fuertes características saludables pues serán altamente valorados, teniendo este mercado un crecimiento de hasta 16% en los últimos años.
Es por esto que Green Snack, tomando en cuenta este giro hacia un estilo de vida más saludable, ha decidido participar de esta industria exclusivamente en el área de snacks o refrigerios saludables utilizando como canal de distribución inicial las máquinas dispensadoras o “vendings” en aquellos lugares donde las personas pasan gran parte de su día, como universidades y empresas, lo que le permitirá estar muy cerca a su cliente ahorrándole tiempo de búsqueda al mismo; la empresa sostendrá una propuesta de valor para diferenciarse de los 2 actuales competidores identificados, que promete productos saludables y cercanía que se logrará por su distinción en la cualidad saludable en sus snacks y sus procesos logísticos que permiten recibir productos del proveedor, asegurar su calidad, distribuir y mantener siempre disponible productos en sus puntos de contacto con el cliente.
La empresa pretende llegar a estudiantes y/o colaboradores en la ciudad de Panamá, entre los 18 y 50 años, que comen snacks 3 o más veces por semana y disponen de poco tiempo libre por sus apretadas agendas; a estas se les ofrecerán productos frescos hechos exclusivamente para la marca Green Snack, entre ellos: emparedados en pan integral, bolitas energéticas sin azúcar, granola, galletas dulces, entre otros bajos en calorías, azucares y preservantes. Lo antes mencionado permite tener un cálculo aproximado del tamaño de mercado al cual se apunta que sería de $8, 888, 443 USD anuales; en donde inicialmente tendrá 10 máquinas ubicadas con un plan de crecimiento que propone 30 máquinas en operación al año 5; para esto se requiere una inversión inicial de cerca de $129,000.00 USD el cual se pretende obtener de capital por parte de 4 socios iniciales dueños de acciones emitidas con un valor de $0.01 USD.
Esta propuesta de inversión se considera atractiva basándose en las proyecciones realizadas por el equipo gestor las cuales, con una estrategia de financiación por medio de capital propio sin la necesidad de entidades terceras como bancos, apuntan a un VAN positivo de $ 352,644.00 y una TIR de 41.3% prometiendo retornos mayores a los vistos en el mercado y bajo la comparación con una tasa de descuento de 14.59%.<br>La oportunidad de negocio para Green Snacks, dedicada a la venta de snacks saludables, nace de las tendencias de las exigencias de una sociedad encaminada a un estilo de vida y alimentación más saludables, donde Innova Markets Insights presenta que las tendencias para el año 2014 y 2015, serán de alimentos con mayor carácter nutritivo y que sean más fáciles de consumir.
De acuerdo a las encuestas realizadas por el equipo de Green Snacks, brindando mayor soporte a la existencia de una oportunidad de negocio, se estudió que el 84% de los encuestados consumen snacks entre comidas, teniendo un 60% de estos que consumen snacks mínimo 3 veces por semana y presentan una clara preocupación por la salud y lo que ingieren. Esta preocupación conlleva a un aumento de la disposición a pagar por la valoración positiva que encuentran los consumidores en productos saludables, encontrando según el estudio de mercado realizado que para productos como emparedados y ensaladas, entre otros, un 40% de las personas pagaría entre 2 y 3 dólares permitiendo a Green Snacks cobrar un 50% más por sus productos que el promedio de máquinas de snacks convencionales.
El modelo de negocio de Green Snacks, utilizando como principal canal de venta máquinas dispensadoras, fue presentado a los encuestados y percibieron muchos beneficios en cuanto al ahorro de tiempo y disponibilidad a mano de productos que mejoren su calidad de vida, y es por esto que Green Snacks aprovecha para entregarles productos saludables en los lugares donde pasan la mayor cantidad del día que son universidades y oficinas.
Es por lo expuesto anteriormente que se visualiza una gran oportunidad de negocio en Green Snacks, basadas en las tendencias de consumo de la sociedad y en el estudio de mercado local realizado, esperando entregar valor tanto como para los consumidores como para la empresa. Se puede encontrar en mayor detalle la descripción de la oportunidad de negocios en la Parte I del Plan de Negocios de Green Snacks
4
Bustos, Salazar María José, and Fernández José Miguel Cruz. "Nutrifruit snack saludable." Tesis, Universidad de Chile, 2016. http://repositorio.uchile.cl/handle/2250/144034.
Full textAbstract:
TESIS PARA OPTAR AL GRADO DE
MAGÍSTER EN MARKETING<br>María José Bustos Salazar [Parte I],
José Miguel Cruz Fernández [Parte II]<br>En el presente informe se desarrolla el Plan de Marketing de Nutrifruit.
Si bien esta marca ha estado presente en el mercado nacional durante los últimos tres
años – comercializando productos insertos en la categoría Snacks – no lo ha hecho bajo
el amparo de una estrategia claramente definida. Por el contario, ha operado en función
de lo urgente, y no de lo importante.
Considerando que el contexto descrito no es sostenible en el tiempo – menos aún en
mercados tan dinámicos y competitivos como el chileno – el principal objetivo de este
proyecto será entender la situación del mercado actual, conocer y entender al consumidor
para luego segmentar, definir un grupo objetivo para posicionar la marca, identificar una
oportunidad de negocio y en base a ella desarrollar una propuesta de valor atractiva para
una demanda cada vez más exigente y consciente de sus hábitos alimenticios.
Finalmente, se planteará un modelo de negocio que facilite la consecución de objetivos
estratégicos en el corto, mediano y largo plazo, con alcances comerciales y de marketing.
Se establecerá además el marketing mix para reflejar de forma concreta las tácticas que
se llevaran a cabo con foco en producto, precio, plaza y promoción.
La investigación consideró información de fuentes primarias y secundarias. Es relevante
mencionar que todos los datos primarios fueron escogidos por conveniencia, y sólo
proyectan información declarada por una muestra particular. Aun así, estos resultados
fueron utilizados de forma transversal en las siguientes páginas.
5
Blas, Arias Leticia Tatiana, Ramos Luis Armando Bruzzo, Rayo Madeleine Betzabeth Espinoza, and Cotrina Janeth Candy Román. "Alimentos & Snack." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2019. http://hdl.handle.net/10757/626256.
Full textAbstract:
El presente proyecto trata de la preparación y comercialización de menús nutritivos y saludables; entrada, segundo, refresco y postre. Cabe indicar, que la viabilidad del proyecto se sustenta en base a una investigación de mercado realizada en el segmento de consumidores, conformados por hombres y mujeres de 18 a 50 años de todos los NSE que laboran como ingenieros de control de calidad, operarios, operarios oficiales, obreros en proyectos de construcción y planta industrial en el distrito de Lurín y distrito de Chilca del departamento de Lima, que perciben en promedio un sueldo mensual de 1,620 a 3,900 soles.
Al realizar, esta investigación se conoció la demanda de consumo de menús nutritivos y saludables, donde los comensales prefieren almorzar dentro de la constructora para evitar pérdida de tiempo en buscar un menú, más aún que el empleador es quien asume el costo de alimentación 8.50 soles.
Por tal motivo, para satisfacer las necesidades en el segmento de consumidores, nace la idea de negocio “Alimentos & Snack” con la propuesta de valor de ofrecer menús con beneficios nutritivos, balanceados, saludables y ecológicos. Además de brindar un servicio que garantiza limpieza, calidad y entrega puntual del menú en la empresa, donde se buscará posicionarse con el slogan “La comida nutritiva en tus manos”.
Finalmente, el proyecto necesita una inversión inicial de 104,224 soles que será financiado el 60% con aportes de accionistas, 40% con préstamos, el 15% es de un socio accionista y el 25% de un inversionista externo.<br>The present project treats the preparation and commercialization of nutritive and healthy menus: starter, main course, refreshment and dessert. We indicate that the viability of the project is based on an investigation of the market realized in the segment of consumers, composed of and women of 18 to 50 years of age of all NSE who work as engineers of control of quality, operators, official operators, workers in projects of construction and industrial plants in the districts of Lurin and Chilca of the department of Lima, who earn an average monthly salary of 1620 soles to 3900 soles.
In realizing the investigation, we learned about the demand of the consumption of nutritive and healthy menus where the consumers prefer having lunch in the construction company to avoid losing time looking for a menu. Moreover, the employer is the person who assumes the cost of food, 8.50 soles.
For this motive, to safisty the necessities in the segment of consumers, the idea of the business “Alimentos and Snack”, with the proposal of the value of offering menus with nutritive benefits, balanced, healthy and ecological, and also, offering a service that guarantees cleanliness, quality and the punctual delivery of menu in the company, where they pose with the slogan “nutritive food in your hands” are born.
Finally, the project needs an initial investment of 104,224 soles that will be financed, 60% with the support of shareholders and 40% with lending that comes 15%, of the total amount, from a group of shareholders and 25% from an external investor.<br>Trabajo de investigación
6
Lee, Shereen. "A new taste of tradition : Chinese snacks and hawker-entrepreneurs in Singapore." Thesis, Curtin University, 2008. http://hdl.handle.net/20.500.11937/486.
Full textAbstract:
Traditional Chinese snacks have been part of Chinese food culture for years but many types of snacks have been disappearing in Singapore as a result of globalization and modernization. Since the late 1990s, however, some types of Chinese snacks have become increasingiy popular as they are being marketed in new food retail spaces. In the 1940s, kaya toast started as an inexpensive breakfast snack for Chinese immigrants but has since evolved into a lifestyle snack enjoyed by Singaporeans at any time of the day. The growing popularity of kaya toast and some other types of snacks has revived the traditional Chinese snack food industry. This thesis examines the re-emergence of a traditional Chinese snack culture in Singapore. It discusses the history of traditional Chinese snacks, its continuity and the changing nature of Chinese snack foods in Singapore. Based on case studies conducted in 2005 with retailers of selected traditional Chinese snack foods, the study examines when such food enterprises in Singapore were established, why they were established and the ways in which they were able to survive in the highly competitive market for various kinds of snack foods. It examines the business characteristics and strategies of the new vendors by comparing them to traditional hawkers in the past. Techniques employed in this study include interviews, participant observation, spatial mapping and document analysis. The findings indicate that the adaptation of the retailers by fusing authentic recipes with new ingredients and flavours, using modern technology, adopting marketing techniques, using media promotion, as well as the offering of a diverse product mix and the setting up of numerous retail outlets have helped the new hawker-entrepreneurs to stay competitive in the growing snack food market in Singapore.
7
Birgisdottir, Johanna Erla, and Charlotte Troberg. "CSR : Mycket snack, liten verkstad?" Thesis, Södertörn University College, School of Business Studies, 2010. http://urn.kb.se/resolve?urn=urn:nbn:se:sh:diva-3809.
Full textAbstract:
<p><strong>Inledning:</strong> CSR står för Corporate Social Responsibility och innebär företagens ansvarstagande i samhället med hänsyn till sociala, etiska och miljömässiga aspekter. CSR- arbete innefattar ansvar gentemot ägare, anställda, kunder, långivare, myndigheter och övriga intressenter samt ett ansvar och engagemang i samhället och världen utanför företaget.</p><strong></strong><p><strong>Problemformulering:</strong> Denna uppsats avser att undersöka hur mycket som skrivs om CSR- arbete på börsnoterade företags hemsidor, och utifrån det kartlägga hur mycket av den givna informationen som visar på vad företagen konkret åstadkommer.</p><p><strong>Problemställningar:</strong></p><ul><li>I vilken utsträckning kommunicerar företagen sitt CSR- arbete via sina hemsidor?</li><li>Hur stor andel av kommunikationen utgörs av konkreta åtgärder och exempel?</li><li>Vilka mönster kan urskiljas i företagens CSR- kommunikation via hemsidorna?</li><li>Är CSR viktigt för företagens varumärkesbyggande?</li></ul><p><strong>Syfte: </strong>Syftet med uppsatsen är att ur ett organisationsperspektiv genomföra en explorativ/komparativ studie för att undersöka hur konkret företag förmedlar sitt CSR- arbete på sina hemsidor.</p><p><strong>Metod: </strong>En undersökning har genomförts på 30 börsnoterade företag. Observationer på deras hemsidor har gjorts för att se hur konkret företagen förmedlar sitt CSR - arbete. Kvalitativa intervjuer har genomförts för att komplettera analysen av hemsidorna och få en bredare syn på CSR- arbete.</p><p><strong>Teori: </strong>Följande teorier har använts under uppsatsen: Carrolls CSR- pyramid, Profil, image och identitet, Varumärkesidentitetsmodellen, en teori om risker som kan påverka köpbeslut, Kommunikationsprocessen och Intressentmodellen.</p><p><strong>Slutsats: </strong>Företag finner stort intresse av att skriva om CSR- arbete på sina hemsidor. Omfånget varierar, men överlag finns ett mönster av engagemang inom dessa frågor. Samtliga företag inom de tre segmenten presenterar ringa konkreta åtgärder och exempel i relation till hur mycket de skriver om CSR i allmänhet. Vad som kan utläsas i empirin är att företag inom Small Cap segmentet är mest effektiva i sitt sätt att kommunicera CSR- arbete. De skriver om flest antal konkreta åtgärder och exempel på minst skrivet material. Efter att jämförelse mellan de olika företagen gjorts dras slutsatsen att det sätt som text och åtgärder framställs på är liknande företagen emellan. Vad som också kan konstateras är att miljöfrågan anses viktigast inom samtliga segment. Om ett företag missköter CSR frågor kan det leda till att varumärket utsätts för risker. Dessa risker kan innebära att varumärken urholkas. Om CSR- arbetet har utgångspunkt i värdegrunder, är ärligt, strategiskt och hållbart stärker det varumärket. CSR är således en viktig komponent för företagens varumärkesbyggande.</p>
8
Santos, Bernardo Vilaça Ribeiro dos. "Marketing plan for Snack Books." Master's thesis, NSBE - UNL, 2009. http://hdl.handle.net/10362/9470.
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 Economics<br>In 2008 LeYa had the desire to grow in two different ways: gaining market share to
competitor firms in the book publishing market; and develop a strategy for market size
growth, benefiting from first mover advantage.
At that time we were already catalyzing and collecting the benefits of dimension, either
by using our enhanced negotiation power or through the exploration of available
synergies from the acquisition of several firms.
The Snack Books project was developed with the intent of maximizing the potential
market of the industry, translating into one single objective: explore the market potential
of Light Readers engaging them to the pleasures of reading. This was the main insight
used in the development of ideas that could lead to the introduction of a new product.
The only restriction of the project was the obvious necessity of using the core
competence of a publishing company, the development of written contents, facilitating
the connection between creators and consumers of written contents.
Using the insights collected from an initial and exploratory research several concepts
were developed and discussed. From these initial ideas one was highlighted as having
the higher potential, Snack Books. This stage was followed by a quantitative research
study with the aim of confirming the insights gathered from the exploratory research
and data collection under product specifications, price and distribution channels. With
those results we developed the marketing plan of Snack Books.
Generally speaking we can define Snack Books as being a collection of titles which
offer two pieces, one fictional and one non-fictional, the articulation between them is
given by a common and general theme. The main attributes of Snack Books are the size
(no more than 30 pages and 10.000 words which is equivalent to an average of 40
minutes reading), easiness (simple words; easy to understand narrative construction;
plot easy to follow) and portability (10 x 14cm). Another core attribute is the
distribution close to consumption occasions, therefore outside bookshops. To achieve
this we designed a distribution channel whose core resource is the implementation of
vending machines, favouring impulse purchase. The price is 2€ for all items of the
collection, thanks to expectable high unit sales and low industrial costs. An integrated
promotion plan will be deployed to get the attention of target customers based mainly
on the use mass media, point-of-purchase material, trade promotions and institutional
communication to all stakeholders.
9
Jönsson, Mariela. ""Byt babyrösten mot dirty snack"." Thesis, Malmö högskola, Fakulteten för hälsa och samhälle (HS), 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-24227.
Full textAbstract:
The overall aim of this study is to examine how Swedish women’s youth- magazines describes women. Through a social constructivist perspective, this essay particularly focuses on how the magazines deals with issues of gender and sexuality and what norms they reproduce. The magazine’s image of the young Swedish woman is a somewhat complex one, although one thing is strikingly clear: she is very different from men. While adjectives as hard, cold and tough are being ascribed to the latter, the woman is often depicted with more “soft” qualities. In some cases she is portrayed as an emotional and goodhearted little princess that faithfully is waiting for “mr. Right” (heterosexuality is a consistent assumption), while in other cases the magazines seem to urge her to take responsibility for both her own and the man’s sexuality and pleasure.
10
Kong, Jian. "Development, Characterization and Stability Study of Value-Added Extruded Salmon Snacks." Fogler Library, University of Maine, 2008. http://www.library.umaine.edu/theses/pdf/KongJ2008.pdf.
Full text
11
Lee, Shereen. "A new taste of tradition : Chinese snacks and hawker-entrepreneurs in Singapore." Curtin University of Technology, Division of Humanities, Department of Social Sciences, 2008. http://espace.library.curtin.edu.au:80/R/?func=dbin-jump-full&object_id=118257.
Full textAbstract:
Traditional Chinese snacks have been part of Chinese food culture for years but many types of snacks have been disappearing in Singapore as a result of globalization and modernization. Since the late 1990s, however, some types of Chinese snacks have become increasingiy popular as they are being marketed in new food retail spaces. In the 1940s, kaya toast started as an inexpensive breakfast snack for Chinese immigrants but has since evolved into a lifestyle snack enjoyed by Singaporeans at any time of the day. The growing popularity of kaya toast and some other types of snacks has revived the traditional Chinese snack food industry. This thesis examines the re-emergence of a traditional Chinese snack culture in Singapore. It discusses the history of traditional Chinese snacks, its continuity and the changing nature of Chinese snack foods in Singapore. Based on case studies conducted in 2005 with retailers of selected traditional Chinese snack foods, the study examines when such food enterprises in Singapore were established, why they were established and the ways in which they were able to survive in the highly competitive market for various kinds of snack foods. It examines the business characteristics and strategies of the new vendors by comparing them to traditional hawkers in the past. Techniques employed in this study include interviews, participant observation, spatial mapping and document analysis. The findings indicate that the adaptation of the retailers by fusing authentic recipes with new ingredients and flavours, using modern technology, adopting marketing techniques, using media promotion, as well as the offering of a diverse product mix and the setting up of numerous retail outlets have helped the new hawker-entrepreneurs to stay competitive in the growing snack food market in Singapore.
12
Oudah, Dayana. "Development of a Healthy and Satiating Snack." Thesis, University of Kalmar, School of Pure and Applied Natural Sciences, 2008. http://urn.kb.se/resolve?urn=urn:nbn:se:hik:diva-960.
Full textAbstract:
<p><strong>ABSTRACT</strong></p><p>The demand of healthier products is increasing, and more people are more interested of what they eat. Statistics show that the consumption of snacks is rising.</p><p>Hyperglycemia leads to an increased risk for complications in type II diabetes mellitus. Increased levels of postprandial plasma glucose may also lead to equal or maybe more harmful effects than fasting hyperglycemia. When the levels of postprandial plasma glucose are decreased, the development of cardiovascular complications is delayed, why it is important to lower the snacks consumption especially snacks that brings hunger quickly after they are eaten. Because of these factors, healthier products were developed in this study. The aim was to develop a wafer chocolate product that gives higher satiating effect and healthier blood glucose levels compared to one of Cloetta’s chocolate products. Two raw materials were used, a new carbohydrate and a new fat. The new carbohydrate is a healthier sugar alternative than sucrose, since it leads to lower and prolonged increase in blood glucose and insulin levels. The new fat is based on natural oil that is believed to be healthy, mainly due to its satiating effect. The effects of these two materials on blood glucose response and satiety were examined in two products. Furthermore, the products were made of fat reduced milk chocolate in which sucrose in the chocolate mass was 100 % replaced with the new carbohydrate, dietary fibre and fruit concentrate. Only one of the products contained the new fat. The products, together with Cloetta’s chocolate product were consumed by 17 healthy subjects. Blood glucose response and satiating effect after product intake were examined during a period of 3 days.</p><p>When blood glucose response was analyzed, a slight indication that the products were relatively healthier than placebo, due to placebo’s unhealthy fluctuations, was found. No clear differences regarding blood sugar maxima were found. Placebo showed, as expected, the highest blood glucose maxima and the largest incremental area under curve, but the maxima of the new fat-lacking product was less than half as high as that of the new fatcontaining product and the area was smaller too, which was not expected. The results regarding the hunger levels were not as expected either since the new fat-lacking product was most satiating while the new fatcontaining product was the least satiating. Despite that, 57 % of the subjects reported they would by such products in the future.</p><p>Several biases may have played a role in the results, for example whether or not subjects followed the criteria (e.g. lunch time, exercise), stress, worry, individual energy requirement and how serious and focused the subjects were. However, for further research, increasing the new fat content to 3 g, a bigger sized product, different filling, more subjects and more repeats of same measurements is recommended.</p><p> </p><p> </p><br><p> </p><p><strong><p>SVENSK SAMMANFATTNING</p></strong></p><p>Efterfrågan på hälsosammare produkter ökar, och fler människor blir mer intresserade av vad de äter. Statistik visar att konsumtionen av mellanmål ökar.</p><p>Hyperglykemi leder till en ökad risk för komplikationer i typ II-diabetiker. Ökade nivåer av postprandiell plasmaglukos kan leda till lika eller mer skadliga effekter än fastande hyperglykemi. När nivåerna av postprandiell plasmaglukos är lägre reduceras utvecklingen av kardiovaskulära komplikationer, därför är det viktigt att minska småätandet, speciellt av mellanmål som leder till hunger snart efter att de har ätits. På grund av dessa faktorer har hälsosammare produkter utvecklats i denna studie. Syftet var att utveckla en kexchokladprodukt som har högre mättnadseffekt samt hälsosammare blodsockernivåer jämfört med en av Cloettas chokladprodukter. Två produkter som alternativ till Cloettas chokladprodukter utvecklades. I dessa användes en ny kolhydrat och ett nytt fett. Den nya kolhydraten är ett hälsosammare sockeralternativ än sukros, då den leder till en lägre och förlängd ökning av blodglukos- och insulinnivåer. Det nya fettet är baserat på en naturlig olja som är hälsosam på grund av dess mättande effekt. Effekten av dessa två ämnen undersöktes. Vidare så gjordes de två produkterna av fettreducerad mjölkchoklad i vilken sukros i chokladmassan var 100 % ersatt med den nya kolhydraten, kostfiber samt fruktkoncentrat. endast en av produkterna innehöll det nya fettet. Produkterna, tillsammans med Cloettas chokladprodukt (placebo) konsumerades av 17 friska personer. Blodsockerresponsen och den mättande effekten efter produktintaget undersöktes under 3 timmars period per dag i totalt 3 dagar.</p><p>När blodglukosrespons analyserades hittades en svag indikation på att produkterna var relativt hälsosammare än placebo, på grund av de ohälsosamma fluktuationerna. Inga klara skillnader med avseende på blodsockermaxima hittades. Placebo visade, som väntat, det högsta blodglukosmaximum och den största arean under kurvan, men maximum för produkten utan det nya fettet var mindre än hälften så högt som det för produkten med det nya fettet och även arean under kurvan var mindre, vilket inte var förväntat. De upplevda hungernivåerna var inte heller som förväntat då produkten som saknar det nya fettet mättade flest personer medan produkten innehållande nya fettet mättade minst antal personer. Trots det så kunde 57 % av deltagarna tänka sig köpa sådana produkter i framtiden.</p><p>Flera faktorer kan ha påverkat resultatet, till exempel huruvida försökspersonerna följde kriterierna (t.ex. lunchtid, träning), stress, oro, individuella energibehov samt hur allvarliga och fokuserade personerna var när de angav hungernivåerna. För vidare studier rekommenderas ett högre innehåll av det nya fettet (3 g), en större produkt, annorlunda fruktbaserad fyllning och fler deltagare och flera upprepningar av samma mätningar.</p><p> </p>
13
Ekdahl, Malin. "Salt-roasting of snack pellets : a study on the effects of a novel processing technique on product quality attributes and acrylamide content." Thesis, Högskolan Kristianstad, Fakulteten för naturvetenskap, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-21251.
Full textAbstract:
Snacks are often associated with chips and expanded snack products that generally known for their characteristic texture. These products are normally high in calories with a low content of nutrients and are therefore perceived as unhealthy by many consumers.In addition to their low nutrient content, they might be a source of acrylamide,which has been classified as human carcinogen by the European Food Safety Authority. The growing demand for healthier snack foods has led manufactures to begin experimenting with new processing techniques. The aim of the study is to evaluate product qualities as affected by two different processing techniques of snack pellets. The more conventional expansion method of deep frying in oilis compared to roasting, using salt as a heat conductor. In order to evaluate the effect of salt-roasting, analyses of salt, fat, water and acrylamide content has been carried out. A sensory triangle test was conducted to determine if there is a difference in texture between snacks expanded using the two processing techniques. Results indicate that salt-roastingmay have a positive effect by reducing the level of acrylamide in the product. Furthermore, salt-roasting provides a snack pellet with a lower fat content. However, the salt-roasting technique results in a higher salt content in the snack as compared to deep frying. The results from the triangle test shows that there was a significant (p=<0.005) difference between the texture of deep fried and roasted snack pellets. Based on the qualitative commentary of the panelists, the salt-roasted snack pellets are smaller in size and have a harder and more compact texture compared to the deep fried ones.It is important to point out that results of the study are limited and should only be considered as indications.
14
Gill, Navpreet Kaur. "Process evaluation and quality optimization of apple snack." Thesis, McGill University, 2014. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=121497.
Full textAbstract:
The decline of formal lunchtime eating is creating a new market segments and strong growth in the snack food market. Busy modern life with lunch at desks and night in front of computers is for snack food consumption. The unhealthy snacks are composed of sugars and fats and considered as "junk" increasing body weight whereas if these unhealthy snacks are supplemented or enriched with well-balanced nutrients, we can have healthy life with enhanced health benefits and consumer satisfaction. Such enrichments can be accomplished by naturally supplementing these foods with proteins, fiber and antioxidants. My thesis research aims to enhance the value of apple fruit snacks by adding soy protein, orange fiber and grape juice concentrate.The two methods were employed for preparing the fruit snack - direct sheet drying and extrusion-drying. Experimental procedure includes drying (fruit leather) and extrusion process (apple extrudates) of apple fruit to obtain apple fruit snack. This was further enhanced with (0-10%) fibre, (0-10%) antioxidant and (0-20%) protein. These three were varied within the range using a CCRD design and the balance was supplemented by applesauce to make it 100%. Nutritional assessment of snack bars was based on the total antioxidant, protein, water activity, Hunter L∗ a∗ b∗ colour, hardness, phenolic composition and sensory quality. The water activity values (<0.75) suggested that the resultant snack bars would possess a good shelf life.<br>Le déclin actuel du dîner formel est en train de créer des nouveaux secteurs de marché autant qu'une forte croissance dans le marché des collations. La vie modern occupée, avec ses dîners devant le bureau et ses nuits devant l'ordinateur, est devenue propice à la consommation des collations. Ces collations malsaines contiennent des sucres et du gras et sont considérées comme de la « malbouffe ». En revanche, si ces mêmes aliments étaient supplémentés ou enrichis avec des éléments nutritifs bien équilibrés, nous pourrions jouir d'une vie saine avec plus de bénéfices pour la santé et une meilleure satisfaction du consommateur. De tels enrichissements peuvent être obtenus en enrichissant ces aliments naturellement avec des protéines, de la fibre et des antioxydants. Ma recherche de thèse vise à améliorer la valeur des barres aux fruits aux pommes en y ajoutant des protéines de soya, de la fibre d'orange et du concentré de jus de raisin.Le processus expérimental inclut le séchage (pour produire une pâte de fruits) et l'extrusion du fruit pour obtenir une barre aux fruits aux pommes. Le produit est ensuite enrichi avec de la fibre (0 à 10 %), des antioxydants (0 à 10 %) et des protéines (0 à 20 %). L'analyse nutritionnelle des barres aux fruits est basée sur la teneur totale en antioxydants, en protéines et en humidité, autant que sur la couleur (Hunter L*a*b*), la dureté, la composition phénolique et la qualité sensorielle. L'activité de l'eau suggère que les barres aux fruits produites ainsi seront munies d'une durée de conservation adéquate. Les résultats de l'analyse spectrophotométrique donnèrent des résultats comparables et fortement corrélés (p < 0,05). Les barres aux fruits enrichies avec des éléments nutritifs peuvent donc être des aliments fonctionnels qui offrent une bonne source de protéines, d'antioxydants et de polyphénols.
15
Bergman, Marcus, and Håkan Broström. "Från snack till verkstad : Om markverkstädernas dualistiska logik." Thesis, Högskolan i Halmstad, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hh:diva-42589.
Full textAbstract:
Abstract In the year 2019 the vehicle workshops services returned to the Swedish Armed Forces. For six years they had been an integrated part of the Swedish Defence Materiel Administration and the business was set up in a corporate fashion. When returning to the Swedish Armed Forces the workshops will continue to use that corporate business model, and at the same time adjust to military setting and logic. Among other things, the workshops will be organized into military units, under the same conditions as all other parts of the Armed Forces. The purpose of this thesis is to examine and understand the meaning and consequences of the corporate and the military logic coexisting within the Vehicle Workshop Services units. A typology made specifically for this reason is used to depict the different configurations that occur when those two logic structures coexist. The study draws the conclusions that the dualistic relationship between the corporate and the military logic ends up in compromises that makes the goal and purpose of the organisation vague and the personnel involved experience a difference between how it is supposed to be functioning and how it actually does. Furthermore, the study states that the conditions for developing the Vehicle Workshop Services units into a strong and resilient organisation from a HR and symbolic perspective is less favourable. The Swedish Armed Forces need to address this actively to create a common understanding of the factors that are in play by all personnel involved in the matter. The study gives five hands on suggestions to mitigate those problems. Finally, some suggestions are given how to re-use the typology that was created for the study in other contexts.
16
Nelson, Heather M. "Protein rich extruded snack foods using hydrolyzed proteins." Online version, 2003. http://www.uwstout.edu/lib/thesis/2003/2003nelsonh.pdf.
Full text
17
Whybrow, Stephen. "Determinants of food and energy intake, and the effects of dietary energy denisty on energy intake on humans." Thesis, Queen Margaret University, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.247246.
Full text
18
Klapheke, Anne Michelle. "A Comparison of Demographics and Purchasing Behaviors of Snack Vending Consumers at Different Locations in a Large University." The Ohio State University, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=osu1337906704.
Full text
19
Genesini, Serena, and Nadja Nordin. "Mycket snack ger mera verkstad - vad påverkar studenters kondomanvändning?" Thesis, Växjö University, School of Education, 2006. http://urn.kb.se/resolve?urn=urn:nbn:se:vxu:diva-600.
Full textAbstract:
<p>Syftet med denna studie var att med enkäter undersöka om alkoholintag, obehag vid kondomanvändning, bristande kommunikation och kunskap om kondomer och kondomanvändning är faktorer som spelar in vid kondomanvändning bland studenter vid ett universitet i Sverige. Kondom är idag det enda preventivmedel som skyddar mot könssjukdomar. Fram till dess att andra sätt att minska förekomsten av könssjukdomar finns tillgängliga är det viktigt att öka kondomanvändningen. Alkohol visade sig i denna studie inte ha någon koppling till grad av kondomanvändning, inte heller upplevda obehag vid kondomanvändning visade sig ha något samband med detta. Kunskap och grad av kondomanvändning visade sig i denna studie inte ha någon koppling till varandra. Undersökningen visade däremot på ett samband mellan kommunikation och i vilken utsträckning studenterna använder kondom. Enkätundersökningen visade att större delen av studenterna inte använder kondom vid sexuella kontakter, men en slutsats vi kan dra efter vår undersökning är att singelkillen på campus är den som är bäst på att använda kondom.</p>
20
Galdame, Miriam. "Desarrollo de galletas tipo snack con perfil lipídico mejorado." Bachelor's thesis, Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias, 2015. http://bdigital.uncu.edu.ar/7150.
Full textAbstract:
Cuando se habla de alimentación saludable, se aconsejan cuatro comidas diarias y
dos colaciones en base a frutas o lácteos. Sin embargo, existe una tendencia a limitar el
número de comidas, debido al ritmo de vida que se lleva actualmente y, a su vez,a
aumentar el número de ocasiones en el día donde se comen pequeñas cantidades de
comidas a intervalos irregulares, especialmente “snacks". Convirtiéndose un componente
muy importante de la dieta, siendo fuente de calorías adicionales que podrían o no estar
indicados en el plan alimentario adecuado.
El problema detona a partir de la última década, ya que ha crecido notablemente, en
varios países del mundo (tanto en países desarrollados como en aquellos que se
encuentran en vías de desarrollo), la prevalencia de sobrepeso y de obesidad,
considerándose, por ello, una epidemia global y siendo la enfermedad crónica no
transmisible más prevalente en estos tiempos (Archivos Argentinos de Pediatría, 2005).
Reconociéndose como un gran problema de salud pública, según la Organización Mundial
de la Salud (OMS), que conlleva a otras enfermedades no transmisibles. Por esto, el
consumidor comienza a preocuparse por tener una alimentación saludable y se hace
necesario el desarrollo de snacks que se adapten a esta necesidad.
El objetivo general de este proyecto es desarrollar galletas saladas tipo snack
mejorando sus características nutricionales, rediseñando las formulaciones para que sean
atractivas al consumo utilizando las propiedades beneficiosas a la salud del aceite de
oliva virgen, por el alto contenido de ácidos grasos monoinsaturados, la buena relación de
ácido graso linoleico (omega 6) y el ácido graso linolénico (omega 3), y por el contenido
de sustancias antioxidantes. (Alonso, 1993).
El desarrollo del producto comenzó con la pre-selección de 9 formulaciones de
galletas que coincidieran con las características deseadas, estas fueron sometidas a una
evaluación sensorial realizada por 20 evaluadores semi entrenados, resultando elegidas,
cinco de ellas.
Las formulaciones elegidas fueron sometidas a análisis físico-químicos, a fin de
obtener el perfil lipídico de cada una de ellas y su composición centesimal. Una vez
obtenida esta información, se efectuó una comparación con snacks que se encontraban el
circuito comercial, en los años 2010 y 2014.
Por otra parte, se realizó una nueva evaluación sensorial con 100 alumnos de la
Facultad de Ciencias Agrarias, a fin de determinar el grado de aceptación.
Como conclusión, con respecto al perfil lipídico, se observó un mejoramiento
destacado en ambas comparaciones, tanto con respecto a las galletas comerciales de la
actualidad, y mucho más notorio, en las del año 2010. Además, se obtuvieron mejores
características nutricionales, especialmente con respecto al contenido de sodio y de fibra,
en relación al snack presente en el mercado. Desde el punto de vista organoléptico, todas
las formulaciones tuvieron buena aceptación.<br>Fil: Galdame, Miriam. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias.
21
Mathews, Caitlin Hope. "Animated Media Exposure and Snack Choices of Preschool Children." Kent State University / OhioLINK, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=kent1437177683.
Full text
22
Elfström, Kindgren Louise, and Elisabeth Lindberg. "Mycket snack och lite verkstad, eller mycket verkstad och lite snack : Lärares upplevelser av att undervisa elever med diagnos inom autismspektrumtillstånd på mellanstadiet." Thesis, Stockholms universitet, Specialpedagogiska institutionen, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:su:diva-144989.
Full textAbstract:
Syftet med det här examensarbetet är att undersöka hur lärare i grundskolan beskriver att de arbetar med elever med autismspektrumtillstånd (AST) och med elevernas möjligheter till inflytande i undervisningssituationen. Elever med AST uppvisar begränsningar i utvecklingen av socialt samspel och ömsesidig kommunikation, samt med repetitiva och stereotypa beteendemönster och begränsade intressen. De här svårigheterna kan påverka elevernas skolprestationer och leda till skolsvårigheter. Forskning visar att antal elever med diagnosen AST i samhället markant ökar vilket gör AST till en av de vanligaste neuropsykiatriska funktionsnedsättningarna i Sverige idag. Fram till att den nya skollagen trädde i kraft 1 juli 2010 mottogs elever med diagnos inom AST i grundsärskolan. Därefter tillhör de den ordinarie grundskolan och enligt Lgr 11 skall läroplanen anpassas efter respektive elevs förutsättningar. Mycket av den forskning som finns idag kring elever med AST och skolsvårigheter fokuserar till stor del på generella anpassningar utifrån funktionsnedsättningen, men det finns begränsat med forskning kring vad eleven själv har för inflytande i olika undervisningssituationer kring sina behov. Studien grundas på intervjuer med tio lärare i grundskolans årskurs 4-6, därefter gjordes en kvalitativ analys av innehållet i det insamlade empiriska materialet. Resultatet visar på att lärarna upplever sitt arbete med elever med AST som utvecklande, och att lärarna i hög grad använder sig av olika typer av pedagogiska strategier för att lyckas i undervisningen. Lärarna beskriver såväl generella som individuella anpassningar. Lärarna beskriver svårigheter gällande delaktighet och inflytande hos eleverna i olika undervisningssituationer. I studien framkommer en tydlig önskan om ökad kunskap hos lärarna inom AST, möjlighet till kollegialt lärande och mer tid till att anpassa sin undervisning. Den begränsade forskning som finns om skolsvårigheter hos elever med AST och den tidsbrist som lärarna upplever, kan i kombination utgöra eventuella hinder i arbetet med elever med AST i olika undervisningssituationer.
23
Turner, Duane Lawrence. "The use of specialty sorghums for expanded snack food processing." Thesis, Texas A&M University, 2004. http://hdl.handle.net/1969.1/496.
Full textAbstract:
The physical, chemical, and antioxidant properties of extrudates prepared from specialty tannin sorghum (CSC3xR28) and Tx430 black sorghums were evaluated. White food type sorghums (ATx631xRTx436) and commercial corn meal were also extruded. Sorghums were extruded as whole kernels or cracked (broken) kernels through a Maddox MX-3001 high-friction extruder. Cracked sorghum fortified with bran (0 -50%) derived from decortication or roller-milling were also extruded. Tannin sorghums extruded similarly to white food-type sorghums, with very little difference in extrudate quality. Cracking the sorghums produced lower feed rates, higher specific mechanical energy (SME) and extrudates that were less dense, more expanded, and softer than whole kernel extrudates. Whole and cracked sorghum materials had feed rates similar to corn meal, but lower SME. Corn meal extrudates were less dense, more expanded, and softer than sorghum extrudates. Cracked and whole black sorghum extrudates were less expanded than hi-tannin and white sorghum extrudates, due to the black sorghum's soft endosperm and thick, fibrous pericarp. With increased fiber, all extrudates had decreased SME and expansion, with increased bulk density and breaking force with the addition of bran. These effects, were more pronounced in extrudates containing decorticated bran vs. roller-milled bran. The decorticated bran had smaller particle size, higher density, lower endosperm content, and greater dietary fiber content than roller-milled bran. Also, increases in dietary fiber content in the extrudates were strongly correlated to increases in bran fortification in the raw feed stock. Tannin and black bran extrudates showed increased phenol, tannin (high-tannin), and antioxidants where bran was added. Phenols, tannins, and antioxidants in tannin extrudates ranged between 10.3-30.9 mg GAE/g, 7.1-55.2 CE mg/g, and 68.3-212.2 umol TE/g, respectively. Phenols and antioxidant activity in black sorghum extrudates ranged from 4.2 -7.8 mg GAE/g and 39.7 - 73.3 umol TE/g, respectively. Specialty tannin and black sorghums can be used to produce extruded snacks high in fiber and antioxidant activity. Optimum product characteristics, along with nutraceutical benefits, will need further determination.
24
Gustafsson, Johan. "Samarbete mellan musiklärare och klasslärare : Lite snack och mycket verkstad." Thesis, University of Kalmar, School of Human Sciences, 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:hik:diva-1089.
Full textAbstract:
<p><p>Syftet med den här studien är att belysa samarbete och samarbetssituationerna mellan klasslärare och musiklärare. Jag kommer i bakgrunden beskriva vad andra forskare säger om samarbete och musikens roll för elever, samt kommer delar av skolans ramfaktorer som rör studiens syfte återges. Att fånga elevers intresse och nyfikenhet är av stor vikt för att skapa intresse hos eleven. Musik är ett stort intresse för dagens barn och något skolan bör ta vara på. Undersökningen bygger på åtta kvalitativa intervjuer med fyra musiklärare och fyra klasslärare. Musiklärarna undervisar i de aktuella klasslärarnas klasser. Av resultatet framgår att lärarna är positivt inställda till att samarbeta med varandra över ämnesgränserna. Däremot förekommer det inget utpräglat samarbete mellan de båda lärarkategorierna. Det framgår att tidsbrist är ett stort hinder för att bedriva ett större samarbete mellan lärarna men även att det inte krävs mycket tid bara för att koppla ämnena till varandra.</p></p>
25
Oberholtzer, Ashlan S. "Development and Evaluation of a New Salmon Jerky Snack Product." Fogler Library, University of Maine, 2005. http://www.library.umaine.edu/theses/pdf/OberholtzerAS2005.pdf.
Full text
26
Childers, James W. IV. "Evaluating parental opinions of healthy snack guidelines for youth soccer." Thesis, California State University, Long Beach, 2016. http://pqdtopen.proquest.com/#viewpdf?dispub=10169560.
Full textAbstract:
<p> Currently there is limited research investigating parental perceptions regarding snack items provided to participants of organized youth sports. The current study investigated parental perceptions towards typical snacks offered by parents to teams in youth sports, and parental receptiveness to a snack guideline that would promote healthy snacking after youth sport events. This study focused on analyzing seven open ended questions included in the survey, which explored perceived importance of guidelines to promote healthy snacks, changes in snacks resulting from the guidelines, and additional informational needs. Survey responses for each open ended question were analyzed for a priori themes and emergent themes by two independent reviewers, using the sensitizing concepts approach. Responses across survey questions indicated that participants related snacking guidelines in youth sports with improved health. Many of the respondents gave answers that revolved around general health, bringing less candy, adding more fruits and vegetables, and basic nutrition facts and values. Another common theme was that the guidelines provided some form of structure to the snacking process, and can help guide parents with selection appropriate snack choices. Through qualitative analysis of the survey responses, it became clear that having nutritional guidelines to promote healthy snacks was valued by the participants of the current study, and resulted in some behavioral changes. This study is a step towards understanding practices that affect food consumption and food selection of youth involved in sports, both physically and nutritionally. Youth sports is a promising setting to promote physical activity and dietary habits, but considerable room for improvement exists for promoting healthful eating in the youth sports setting.</p>
27
Aggestam, Sebastian, and Hanna Persson. "Gott snack! - en kulturanalys i jakten på det pedagogiska samtalet." Thesis, Malmö högskola, Lärarutbildningen (LUT), 2010. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-31674.
Full textAbstract:
Gott snack – en kulturanalys i jakten på det pedagogiska samtalet är författat av SebastianAggestam och Hanna Persson och behandlar det pedagogiska samtalets funktion och plats iskolan. Med pedagogiska samtal menas det reflekterande och kunskapsutvecklande samtaletmellan lärare. Med kulturanalytiska metoder granskas samverkansformer och det kollegialasamarbetet på en grundskola i Skåne. Utifrån teorier av framförallt Andy Hargreaves ochGunnar Berg om hur kulturer formas och styrs identifieras tre kodbärare; kommunen, rektornoch lärarna, vilka genom dokumentanalys och kvalitativa intervjuer utgör det empiriskamaterialet. Hur dessa tre aktörer påverkar varandra och hur väl deras idéer och målsättningarstämmer överens analyseras och ses i ljuset av olika teoretiska kulturmodeller. Detframkommer att samarbetet i form av pedagogiska samtal ses som kompetenshöjande av detre kodbärarna på alla nivåer men att dessa samtidigt har svårt att ta plats i skolans hårtbelastade schema. Analysen avslöjar också att det finns stor möjlighet för lärarna att påverkasin arbetstid och vad som ska ingå i deras uppdrag, men att det kräver en lyhördhet från rektoroch kommun och ett erkännande av det pedagogiska samtalets värde för att det ska bli en delav skolans vardag. Slutligen redovisas även förslag på hur man ska gå tillväga för att förbättraarbetet och utveckla en samarbetskultur samt förslag på vidare forskning inom området.
28
Simmons, Amber Lynn. "The Functional and Nutritional Benefits of Soy in Snack Foods." The Ohio State University, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=osu1343756595.
Full text
29
Farrell, Vanessa A. "A Guide to Healthy Snack Ideas for School Aged Children." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2010. http://hdl.handle.net/10150/146674.
Full textAbstract:
2 pp.<br>A Guide to Healthy Snack Ideas<br>A Guide to Healthy Snack Ideas is a brochure that includes healthy snack ideas for children in school and after school. A recipe and tips on keeping children involved with food preparation is included.
30
Farrell, Vanessa A., and Hannah Berge. "A Guide to Healthy Snack Ideas for School Aged Children." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2012. http://hdl.handle.net/10150/237672.
Full text
31
Naarstad, Lene Kristine, and Sara Taijonlahti. ""Inge' snack - Snäcke" : Ett samarbetes värde för en platsdestinations utveckling." Thesis, Högskolan i Halmstad, Akademin för lärande, humaniora och samhälle, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:hh:diva-29622.
Full textAbstract:
Denna studie undersöker hur ett samarbete mellan turismaktörer kan påverka turismens framtid i ett mindre samhälle. Området som studien utgått ifrån är Snäcke kanal, som är en del utav Dalslands kanal. Mängden tidigare forskning som belyser samarbeten generellt är relativ. Även forskning kring hur ideella samarbeten kan påverka samt kring samarbeten knutet till vattenvägsturism (river tourism) saknas. Syftet med studien blir därmed är att ta reda på hur det så kallade Snäckesamarbetet kan påverka turismens framtid i dess närområde fram tills 2020. Studien bygger på en analys kopplat till tidigare forskning, teori samt kvalitativa intervjuer som genomförts med vissa av områdets aktuella turismaktörer. Slutsatsen tar upp vikten av ett samarbete för att en utveckling ska ske, samt redogörs förbättringar som kan lyfta Snäckesamarbetets värde. Det framkommer också att potentialen för att påverka framtiden, för enskilda turismaktörer, ökar betydligt genom att delta i ett samarbete.<br>This study investigates how cooperation between tourism operators can influence the future of tourism in a small society. The study is concentrated to Snäcke canal, which is a part of Dalsland Canal in Sweden. Generally, the amount of previous research about cooperation is relative. Research on how nonprofit cooperation can influence, as well on cooperation related to river tourism, is missing. The purpose of the study is to discover how the so-called Snäckecooperation may affect the future of tourism in its area until 2020. The study is based on an analysis linked to previous research, theory, and qualitative interviews conducted with some of the area’s current tourism operators. The conclusion reveals the importance of cooperation for development to take place, and outlines improvements, which can increase the value of the Snäckecooperation. It was also found, for individual tourism operators, the potential to influence the future increases significantly by participating in cooperation.
32
Florez, Koechlin Renzo, Avila Linda Geraldine Laura, Chavez Marco Alonso Montano, Beltran María Fe Raffo, and De Andrea Rafaella Nunzia Sueyras. "Keto Bites: Zucchini Chips." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2019. http://hdl.handle.net/10757/651769.
Full textAbstract:
Actualmente, el mercado de snacks en el Perú mueve $150 millones al año. Un pequeño segmento de este mercado se ve representado por los snacks saludables, que se encuentran en rápido crecimiento en estos últimos años. Según un estudio realizado por la consultora AiniaForward, el 50% de los consumidores asegura que ha aumentado su consumo de snacks saludables debido a una creciente preocupación por su salud, incremento en la oferta de productos de este tipo, mayor conveniencia y cambios en los hábitos consumo. Sin embargo, casi el 60% de los consumidores consultados declara que mejoraría los snacks actuales potenciando, sobre todo, el factor natural.
Dado este contexto, es oportuno señalar nuestro objetivo con este proyecto que es precisamente, atender a las necesidades del mercado de productos saludables. Nuestra propuesta de negocio se enfoca en el desarrollo y lanzamiento de un snack saludable al mercado limeño a través de eco tiendas, eco ferias y medios digitales. Nuestro producto se elabora en base de zucchini deshidratado que es bajo en carbohidratos y calorías, que brinda las propiedades de una dieta cetogénica, con la inmediatez de consumo y conveniencia de un snack. Una dieta cetogénica es efectiva para la pérdida rápida de peso, y que incluso tiene un efectivo positivo para las personas que padecen de diabetes ya que ayuda con la reducción de la insulina.
Se estima que el tamaño de mercado para Keto Bites es de 69518 habitantes, lo que representa un tamaño de mercado de s/. 63’623,040. Finalmente, se estima que durante los 3 años del proyecto se alcanzarán ventas por S/.756,623. Se tendrá valor financiero de S/.95,887 soles y con un retorno de la inversión en menos de 1 año.<br>Currently, the snack market in Peru moves $150 million annually. A small segment in this market is represented by healthy snacks, which are growing rapidly in recent years. According to a study by the consulting firm AiniaForward, 50% of consumers say that their consumption of healthy snacks has increased due to a growing concern for their health, increased offer of products of this type, greater convenience and changes in habits consumption. However, almost 60% of the consumers consulted declare that they would improve upon the current snacks, promoting, above all, the natural factor.
Given this context, it is appropriate to point out our objective with this project, which is precisely to meet the needs of the market for healthy products. Our business proposal focuses on the development and launch of healthy snacks to the Lima market through eco stores, eco fairs and digital media. Our product is made out of dehydrated zucchini, low in carbohydrates and calories that provide the properties of a ketogenic diet, with the immediacy of consumption and convenience of a snack. A ketogenic diet is effective for rapid weight loss, and it even has a positive effective for people suffering from diabetes as it helps with insulin reduction.
It is estimated that the market size for Keto Bites is 69,518 inhabitants, which represents a market size of s/. 63’623,040. Finally, the sales estimates over the three year of operation is S/. 756,623. It will have a financial value of S/.95,887 and a return on investment in less than 1 years.<br>Trabajo de investigación
33
Oaks, Brion. "An evaluation of the snack tax on obesity rate of Maine /." View online, 2005. http://ecommons.txstate.edu/arp/29/.
Full text
34
Bisschop, Sean M. "Food sounds, sensory, acoustic, and mechanical analysis of two snack foods." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp04/mq24445.pdf.
Full text
35
Ingwersen, Jeanet. "The effect of breakfast and snack consumption on children's cognitive performance." Thesis, Northumbria University, 2011. http://nrl.northumbria.ac.uk/4449/.
Full textAbstract:
The current thesis aimed to investigate the effects of breakfast and snack on children’s cognitive performance. Chapter 1 presents an overview of cognitive development followed by a review of previous literature investigating the effects of breakfast and snack consumption on cognitive performance. An overview of glycaemic index (GI) is then provided and linked to breakfast and snack intake. Chapter 2 set out to investigate the effects of a mid-morning snack on attention and memory in children. The chapter also examines whether there were any systematic variations in cognitive performance following a mid-morning snack as a consequence of the calorific content of breakfast. Children were tested on a battery of cognitive tests 90 minutes following the consumption of an apple, banana or no snack. The results did not reveal any significant effects on any measures. Chapter 3 was the same as Chapter 2, except that attention and memory were assessed at 30 and 60 minutes post-snack rather than 90 minutes and prior breakfast intake (kcal) was changed to a covariate. The results showed a significant decline in performance from 30 to 60 minutes postsnack on a visuospatial task. However, there were no other significant results. The main aim of Chapters 4, 5 and 6 was to investigate the effects of the glycaemic index (GI) of two breakfast cereals on children’s attention and memory. Chapter 4 assessed attention and memory in children at 0, 60 and 120 minutes after the consumption of a high GI breakfast (CoCo Pops), a low GI breakfast (All Bran) or no breakfast. The results revealed a main effect of assessment time and a time x breakfast interaction on Choice Reaction Time although post hocs revealed no further significant differences. Chapter 5 set out to replicate Chapter 4 but adopted a repeated measures design and also examined if there were any differential effects of breakfast depending on the children’s age. The results revealed some contradictory effects of both assessment time and of age. No other effects were found. Chapter 6 was a replication of Chapter 5 with the exception of the test battery. The test battery (CDR) employed in Chapter 6 was different from the battery in the previous chapters (CAMBA) and was considered to be more cognitively demanding and hence more sensitive to the effects of breakfast intake. The result showed some conflicting effects of assessment time and age. The results also showed a significant main effect of breakfast on Secondary Memory with better performance after the low GI cereal and an interaction between breakfast and time on Accuracy of Attention with better performance after the low GI at 180 minutes post-breakfast. In summary, snack was not found to have any significant effects on performance. Breakfast had an effect on two measures in Chapter 6 but other than that there were no effects of breakfast. There were also some mixed findings of assessment time and age.
36
Readi, Sánchez Tamira. "Diseño y elaboración de un snack saludable de naranja para escolares." Tesis, Universidad de Chile, 2013. http://repositorio.uchile.cl/handle/2250/148288.
Full textAbstract:
Memoria para optar al título Profesional de Ingeniero Agrónomo<br>Se desarrolló un snack de naranja deshidratada para aumentar el consumo de alimentos de
frutas, en escolares de colegios beneficiarios de la JUNAEB. Se deshidrataron láminas de
naranjas con piel de variedad Navel a 60°C por 4 horas, obteniendo un producto con un 5%
de humedad y actividad de agua (Aw) de 0,52, lo que asegura una estabilidad
microbiológica. El snack de naranja presentó 55,78 ± 0,6 g/100g de fibra dietaria, 199,64 ±
7,51 de vitamina C, 548,83 ± 52,09 μmd TE/100g de polifenoles totales y una alta
capacidad antioxidante medida por FRAP con 0,81 Fe/100g, lo que lo convierte en un
alimento saludable. El análisis sensorial realizado en escolares de 5 a 18 años, indica que el
producto presenta alta aceptabilidad, enfatizado en los niños más pequeños, por lo que se
constituye en una alternativa para colaciones escolares.<br>A dehydrated orange snack has been developed in order to increase the
consumption of fruits in school children who belong to JUNAEB. For this, Navel orange
slices, with skin included, were dehydrated at 60ºC for 4 hours, obtaining a product with
5% of humidity and water activity (Aw) of 0.52, which ensures a microbiological stability.
The orange snack presented 55.78 ± 0.6 g/100g dietary fiber, 199.64 ± 7.51 vitamin C,
548.83 ± 52.09 μmd TE/100g total polyphenols and had a high antioxidant capacity
measured by FRAP with Fe/100g 0.81 which makes it into a healthy food. The sensory
analysis carried out on school children between the ages of 5 and 18 years shows that the
product has a high acceptability, mainly in early ages. Therefore, it becomes an alternative
meal for school snacks.
37
Mora, David Marcelo Peralbo. "Alimento tipo “snack” expandido a base de quinoa (Chenopodium quinoa Willd)." Universidade Federal de Viçosa, 2013. http://www.locus.ufv.br/handle/123456789/7743.
Full textAbstract:
Submitted by Marco Antônio de Ramos Chagas (mchagas@ufv.br) on 2016-06-01T10:41:16Z
No. of bitstreams: 1
texto completo.pdf: 1271654 bytes, checksum: dd5128fca76a05ee58ff9700ec969ce7 (MD5)<br>Made available in DSpace on 2016-06-01T10:41:16Z (GMT). No. of bitstreams: 1
texto completo.pdf: 1271654 bytes, checksum: dd5128fca76a05ee58ff9700ec969ce7 (MD5)
Previous issue date: 2013-09-09<br>No presente trabalho, foram desenvolvidos snacks expandidos à base de quinoa, pelo processo de extrusão termoplástica. A quinoa (Chenopodium quinoa) é um pseudocereal de importante potencial agronômico e alto valor nutricional, apresentando elevado teor de proteína. As matérias-primas foram caracterizadas quanto a sua composição centesimal e cor. Para verificar quais variáveis influenciariam as propriedades dos snacks expandidos, foi realizado um delineamento composto central rotacional (DCCR) cujas variáveis independentes foram (X1) teor de quinoa; (X2) umidade inicial de mistura e (X3) temperatura da 3a zona de extrusão. As variáveis dependentes avaliadas foram: índice de expansão radial (IER); densidade aparente (DA); dureza; índice se solubilidade em água (ISA); índice de absorção de água (IAA); e as propriedades de pasta, viscosidade máxima (VM) e tendência à retrogradarão (TR). Os resultados foram analisados por metodologia de superfície de resposta. Não se encontraram efeitos significativos para a variável temperatura da 3a zona de extrusão. O baixo conteúdo de umidade, em combinação com baixos teores de quinoa resultaram em produtos de alta expansão e baixa densidade aparente. A diminuição no teor de quinoa e umidade inicial de mistura ocasionaram aumento da dureza do snack. Os valores de ISA estão inversamente relacionados com o teor de quinoa e umidade da mistura, e o maior valor de IAA foi obtido com níveis médios para as variáveis avaliadas, correspondente ao ponto central do delineamento. A VM aumenta quanto maior a umidade inicial da mistura, e os maiores valores para TR foram observados com mais baixo teor de quinoa (36 %) e alta umidade de mistura (16 %). Com base nestes resultados, seis tratamentos foram selecionados e caracterizados quanto a sua composição centesimal e cor e depois submetidos a teste de aceitação sensorial para os atributos sabor, textura e impressão global. Os tratamentos escolhidos contem um alto teor de proteína e lipídeos principalmente, já na composição da cor presentaram tom amarelo e sub-tom vermelho, e a farinha de quinoa se mostrou mais escura que a de milho mas isto não influiu diretamente na luminosidade dos snacks, obtendo-se valores no intervalo de 79,80 a 81,30. Na análise se aceitação sensorial, os tratamentos selecionados receberam notas medias de 5 a 7 na escala hedônica de 9 pontos, localizando-se na categoria “indiferente” a “gostei moderadamente”, sendo o snack de maior aceitação processado com 60% de quinoa, 13% de umidade inicial de mistura e temperatura de 140°C na 3a zona de extrusão.<br>In the present work, were developed by thermoplastic extrusion process expanded snacks made from quinoa. A Quinoa, (Chenopodium quinoa Willd), is a pseudocereal with important agronomic potential and a high nutritional value, with high protein content. The raw materials were characterized for their chemistry composition and color. To check which parameters influence the properties of snacks expanded, there was a central composite rotational design (DCCR) whose independent variables (X1) content of quinoa ; (X2) initial moisture mixing and (X3) Temperature of the 3 th extruder zone. The dependent variables evaluated were: (i) the radial expansion index (IER) , (ii) the apparent density (DA) ( iii ) hardness (iv) water solubility index (ISA) (v) water absorption index (IAA), and properties of fluids (vi) maximum viscosity (VM) and (vii) set back (TR) . The results were analyzed by response surface methodology. No significant effects were found for the variable Temperature of the 3 th extruder zone. The low moisture content, in combination with low levels of quinoa resulted in high-growth and low density. While a decrement in the content of quinoa and initial moisture mixing caused increasing hardness. ISA values are inversely related to the content of quinoa and initial moisture mix, and the highest value of IAA was obtained with average levels for the variables evaluated , corresponding to the central point of the design. The answer VM increases when the initial moisture mixing increase too, and the highest values for TR were obtained under conditions of low content of quinoa (36 %), and high humidity mixing (16 %). Based on these results, six treatments were selected and analyzed for their chemical composition, color and testing sensory of acceptance for this attributes, flavor, texture and overall impression. The treatments chosen contains a high content of protein and lipids. In your color composition they were tone yellow and sub - tone red, a quinoa flour was more dark than corn but this did not affect directly the luminosity of snacks, getting values were in the range 79,80 to 81,30 . In the analyzing for sensory acceptance, the treatments selected obtained scores 5-7 on a hedonic 9 point scale, locating the category "indifferent " to " like moderately " , and the greater acceptance of snack processed with 60 % of quinoa, 13 % of initial moisture of the mixture and 140 ° C in the 3 th extrusion zone.<br>Dissertação antiga.
38
Woomer, Joseph. "VALORIZATION OF PROSO MILLET AND SPENT GRAIN FOR EXTRUDED SNACK DEVELOPMENT." UKnowledge, 2018. https://uknowledge.uky.edu/bae_etds/61.
Full textAbstract:
Fast-paced lifestyles result in consumers replacing traditional meals with on-the-go snack foods. In general, snacks are higher in saturated fats and simple sugars, and pose health concerns for consumers, which prompts the need for healthy nutritious alternatives to common snacks. Proso millet is a nutritious, and fast growing gluten free cereal. Spent grain (SG), the main by-product of brewing and distilling, contains high amount of protein and insoluble fibers. This study utilized proso millet and spent grain in the production of an extruded expanded snack, demonstrating their appropriateness as an ingredient in food production.
The first objective of this study was to determine the effect of extrusion processing conditions (moisture, barrel temperature, screw speed) on the physical, chemical, and functional properties of proso millet based extruded snack. The second objective of this research was to determine the effect of distiller’s spent grain (DSG) addition level and particle size on physicochemical and functional properties of extruded snacks. The third objective of this research was to evaluate the effect of spent grain type and particle size on the physicochemical and functional properties of extruded snacks. Samples were produced using a co-rotating twin-screw 25:1 L/D laboratory scale extruder.
39
Boquist, Theres, and Mariah Lindefur. ""Mycket snack och lite verkstad" : En kvalitativ studie om delaktighet för brukarrepresentanter." Thesis, Högskolan Väst, Avd för socialpedagogik och sociologi, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:hv:diva-8053.
Full textAbstract:
Följande studie behandlar delaktighet för brukarrepresentanter från olika sociala företag. Det övergripande syftet med studien är att undersöka hur delaktighet kan påverkas genom social interaktion mellan blivande socionomer och representanter från sociala företag. En kvalitativ studie har genomförts genom en deltagande observation under två dagar i en framtidsverkstad mellan socionomstudenter, lärare och brukarrepresentanter. Empirin har analyserats med hjälp av symbolisk interaktionism och Goffmans dramaturgiska teaterscen. Åldersspannet på deltagarna i studien ligger på 22 - 70 år, och det var en övervägande kvinnlig deltagarskara. Studiens resultat visar att delaktighet med ett reellt inflytande är något som eftersträvas både från politiskt håll bl.a. av socialstyrelsens riktlinjer och från samhällsmedborgarna, i den här studien i form av studenter och brukarrepresentanter. Detta är dock inget som visar sig i praktiken utan det handlar snarare om en pseudodelaktighet, som innefattar "mycket snack och lite verkstad", där delaktigheten inte leder till något reellt inflytande. Det krävs en jämn maktfördelning mellan olika grupprepresentanter för att ge rätt förutsättningar i skapandet av delaktighet på lika villkor. Tidsbrist är en förhindrande faktor. Det visas att en framgångsfaktor för delaktighet är att vi delar samma verklighetsförståelse och eftersträvar en maktutjämning för bekämpning av stigmatisering. För detta krävs gemensamma mötesplatser. Studien visar att det krävs en långsiktighet för en lyckad implementering i alla led från utbildning till arbetsplats till medborgare. Det är en lång kedja där mycket kan gå fel på vägen. Detta kan förklara den tröghet som påvisas i denna studie.<br>The following study deals with the participation of user-representatives from various social enterprises. The overall aim of the study is to examine how participation can be influenced by social interactions between future social workers and user-representatives from social enterprises. A qualified study has been carried out through a participant observation for two days in a future-workshop between social work students, teachers and user-representatives. Empirical data has been analyzed by means of symbolic interactionsm and Goffman's dramaturgical theater analysis. The age range of study participants is at 22-70 years and it was predominately female group of participants. The study-results show that the inclusion of real influence is something pursued both from the policies of the National board and from community citizens, in this study in terms of students and user representatives. However, this is nothing that shows in practice, it is rather a pseudoparticipation which includes a lot of talk and little action, where participation does not lead to any real influence. It requires an even division of power between different group representatives to provide the right conditions in the making of participation on equal terms. Lack of time is a preventing factor. It appears that the success of participation is that we share the same understanding of reality and pursue a power leveling to fight stigmatization. This requires common meeting places. The study shows that a long term approach for a successful implementation at all stages from education to the workplace to the citizen is required. There is at long chain where much can go wrong along the way. This may explain the inertia detected in this study.
40
Jönsson, Ida, and Viktor Myhr. "Lite snack och mycket imitativt resonemang : En läromedelsanalys av matematikläromedel för grundskolan." Thesis, Uppsala universitet, Institutionen för pedagogik, didaktik och utbildningsstudier, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-413286.
Full textAbstract:
I denna studie har en innehållsanalys gjorts av läromedel i matematik för årskurserna 3, 5 och 7, med fokus på den matematiska förmågan resonemang samt uppgifter för interaktion med andra. En kvantitativ metod har tillämpats för att koda uppgifter enligt Lithners (2008) ramverk för imitativt- respektive kreativt resonemang. Därtill har en kvalitativ metod använts för att kategorisera vilka typer av kompetenser som utvecklas genom de uppgifter som uppmanar till interaktion. Sammanlagt har nio böcker från tre olika förlag studerats där ett läromedel från respektive årskurs har analyserats från varje förlag. Resultatet visar att majoriteten av uppgifterna i samtliga läromedel kräver imitativt resonemang för lösning och få uppgifter kräver ett kreativt resonemang. Resultaten visar en stor skillnad mellan förlag gällande förekomsten av uppgifter som uppmanar till interaktion med andra och inom dessa uppgifter framstår en stor skillnad mellan förlag gällande vilka kompetenser som dessa uppgifter utvecklar hos eleverna.
41
Bailey, Rachel. "Trained to eat children's cognitive and emotional processing of snack food advergames /." Diss., Columbia, Mo. : University of Missouri-Columbia, 2008. http://hdl.handle.net/10355/5691.
Full textAbstract:
Thesis (M.A.)--University of Missouri-Columbia, 2008.<br>The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on August 10, 2009) Includes bibliographical references.
42
Rojas, Tortosa Patricia Alexandra. "Elaboración y caracterización de un "snack" a base de betarraga y zanahoria." Tesis, Universidad de Chile, 2012. http://repositorio.uchile.cl/handle/2250/148474.
Full textAbstract:
Memoria para optar al Título Profesional de Ingeniero Agrónomo Mención: Agroindustria<br>Se desarrollaron “snacks” de zanahoria y betarraga, que se caracterizaron por su textura
crujiente y con un buen sabor. Para ello, a estos vegetales se les eliminó gran parte de su
contenido de agua, hasta alcanzar de 2 a 4% de humedad, por secado con aire caliente
forzado y en algunos casos, friéndolos adicionalmente. A la mitad de las muestras se les
incorporó sal común, luego del escaldado, con el objeto de verificar si mejoraba su
palatabilidad. Para ambas hortalizas se aplicaron los siguientes 4 tratamientos: secado sin
sal (S- SS), secado con sal (S-CS), secado y frito sin sal (F-SS), secado y frito con sal (FCS).
Los snacks resultaron ser saludables por representar un alto
aporte en fibra dietaria cercana al 50 % y en antioxidantes, medidos como polifenoles. En el caso de aquellos que fueron
fritos, el contenido de estos compuestos, duplicó al de aquellos que sólo fueron secados. En términos sensoriales, el “snack” mejor evaluado fue F- SS, aunque el resto también gozó de las preferencias de los catadores. Por otro lado la reducida actividad de agua (aw 0,51 a 0, 56) asegura la estabilidad microbiológica.<br>Table beet- and carrot-based snacks characterized by crunchy texture and appealing taste
were elaborated. For this purpose, much of the water content of the vegetables was
removed until reaching 2 to 4% moisture by forced hot air drying and, in some cases, by
further frying. After blanching, sodium chloride was added to half of the samples in order
to verify if it improved their palatability. For both vegetables, the following four treatments
were applied: drying without salt, drying with salt, drying and frying without salt, and
drying and frying with salt.
The snacks proved to be healthy for their high supply of dietary fiber (near 50%) and
antioxidants, measured as polyphenols. In fried snacks, the content of these compounds
doubled that of just-dried snacks. In sensory terms, the better snack was the one fried
without salt, although the other snacks were also preferred by tasters. On the other hand, the
reduced water activity (a
w
0.51 to 0.56) ensures microbiological stability.
43
Domeniconi, Andrea. "Studio delle proprietà tecnologiche e funzionali di snack essiccati a base di kiwifruit." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2018.
Find full textAbstract:
Studio delle proprietà tecnologiche e funzionali di snack essiccati a base di kiwifruit
Per diminuire i volumi di scarto di Actinidia chinensis cv. Jintao causati da standard estetici, in questo lavoro di tesi è stato studiato lo sviluppo di un nuovo prodotto partendo dalla purea di kiwifruit a polpa gialla alla quale sono stati aggiunti altri prodotti ortofrutticoli ed eventualmente saccarosio o trealosio, fino ad ottenere degli snack funzionali ad elevato valore nutritivo. Gli effetti benefici derivano principalmente dall’elevato contenuto di acido ascorbico degli ingredienti.
L’agar è un polisaccaride che è stato aggiunto alla purea base per il suo potere addensante, conservante e stabilizzante. Dopo aver pensato a tre formulazioni con differenti ingredienti, i campioni sono stati sottoposti a liofilizzazione o essiccazione, in modo da ottenere due tipologie di prodotti entrambi stabili a temperatura ambiente.
Dopodiché, i prodotti ottenuti a seguito dei processi di stabilizzazione sono stati caratterizzati dal punto di vista qualitativo (attività dell’acqua, contenuto in acqua, sostanza secca, colore e consistenza), nutrizionale (attività antiossidante con il metodo DPPH e ABTS, contenuto in polifenoli ed acido ascorbico) e sensoriale.
I trattamenti di essiccazione riducono in parte le caratteristiche nutrizionali rispetto alla purea fresca tal quale, anche se i campioni liofilizzati, rispetto a quelli essiccati, hanno dimostrato di preservare meglio i composti antiossidanti, il contenuto in polifenoli ed in acido ascorbico.
L’aggiunta di saccarosio o trealosio ha migliorato la durezza, e nei campioni dello snack contenente kiwifruit, finocchio e spinaci e in quelli liofilizzati contenenti kiwifruit, fragola, finocchio e succo di limone, svolgono un’azione protettiva dallo stress dei trattamenti di essiccazione sui composti antiossidanti.
Dall’analisi sensoriale è emerso che i campioni liofilizzati contenenti saccarosio sono quelli maggiormente preferiti.
44
Giorgini, Valentina. "Impregnazione sottovuoto per l'ottenimento di snack innovativi a base di mela e mirtillo." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2019.
Find full textAbstract:
Il concetto di alimento funzionale è la risposta da parte dell’industria alla domanda dei consumatori di alimenti che siano allo stesso tempo sia attraenti che salutari. La tecnologia di impregnazione sottovuoto è stata riconosciuta come un metodo efficace per l’incorporazione di composti bioattivi all’interno di matrici porose di frutta e vegetali. L’obbiettivo di questo lavoro di tesi è stato quello di valutare l’effetto di diverse concentrazioni di trealosio in un succo di mirtillo utilizzato per l’impregnazione di fette di mele per l’ottenimento di uno snack funzionale. Dopo impregnazione ottenuta a 50 mPa, le mele sono state essiccate ad aria a 50°C. Diversi modelli sono stati valutati per la descrizione delle cinetiche di essiccazione. Inoltre, i prodotti ottenuti sono stati caratterizzati per le principali caratteristiche qualitative (contenuto in acqua, attività dell’acqua, colore e texture) e per le caratteristiche funzionali (contenuto in antociani e polifenoli). Fra i modelli utilizzati per la modellazione del processo di essicazione, quello di Weibull ha permesso di osservare che l’aggiunta di trealosio ha permesso di aumentare la velocità del fenomeno di trasferimento di massa. Il processo di impregnazione ha causato una significativa variazione dei parametri colorimetrici dei campioni, a causa del colore del succo utilizzato per il processo. Tuttavia, al termine del processo di essicazione, l’unica differenza riscontrata è stata una minore luminosità nei campioni contenenti trealosio. Nessuna differenza invece è stata riscontrata per i parametri di texture. Infine, dal punto di vista nutrizionale, il trealosio ha confermato la sua capacità protettiva nei confronti dei composti biologicamente attivi, quali antociani e polifenoli totali. Infatti, al termine dell’essicazione, il campione impregnato con la maggiore concentrazione di zucchero, ha mostrato valori maggiori rispetto agli altri campioni per entrambi i parametri considerati.
45
Sjöblom, Stefan, Helene Kaspersson, and Jennie Spångberg. "Mycket snack, lite verkstad : En studie om varför konsumenten inte köper ekologiska livsmedel." Thesis, Mälardalen University, School of Sustainable Development of Society and Technology, 2008. http://urn.kb.se/resolve?urn=urn:nbn:se:mdh:diva-4708.
Full textAbstract:
<p><strong>Sammanfattning</strong></p><p><strong>Seminariedatum:</strong> 2009-01-08</p><p><strong>Lärosäte:</strong> Mälardalens Högskola, Västerås<strong></strong></p><p><strong>Nivå:</strong> Kandidatuppsats i Företagsekonomi, 15 hp</p><p><strong>Titel:</strong> ”Mycket snack, lite verkstad – En studie om varför konsumenten inte köper ekologiska livsmedel”</p><p><strong>Författare:</strong> Helene Kaspersson 850325 Jennie Spångberg 860813 Stefan Sjöblom 871231</p><p><strong>Handledare:</strong> Claes Jonsson</p><p><strong>Problemformulering:</strong> Varför köper inte konsumenten ekologiska livsmedel?</p><p><strong>Syfte:</strong> Vi har för avsikt att beskriva hur konsumenten påverkas av individuella influenser och gruppinfluenser till att inte köpa ekologiska livsmedel. I en förlängning skall denna uppsats kunna vara till hjälp i processen att öka försäljningen av ekologiska livsmedel.</p><p><strong>Metod:</strong> För att kunna ge en generell bild av beteendet utförs en kvantitativ undersökning i form av en enkätundersökning.</p><p><strong>Teoretiskt perspektiv:</strong> Studien har köpbeslutsprocessen som utgångspunkt med fokus i hur konsumenten påverkas av individuella influenser och gruppinfluenser.</p><p><strong>Slutsats:</strong> Vi har kommit fram till slutsatserna att kunden agerar utifrån ett vanebaserat beteende vid köp av livsmedel. Det finns en stereotyp som symboliserar den ekologiska konsumenten. Kunden påverkas av sin referensgrupp till att inte vilja sticka ut.</p><p><strong>Nyckelord:</strong> Konsumentbeteende, Köpbeslutsprocessen, Influenser, Ekologiska livsmedel</p><br><p><strong>Abstract<strong></strong></strong></p><p><strong><strong>Seminar date:</strong> 2009-01-08</strong></p><p><strong>University:</strong> Mälardalens Högskola, Västerås</p><p><strong>Level:</strong> Bachelor thesis in Business administration, 15 credits</p><p><strong>Title:</strong> ”Mycket snack, lite verkstad – En studie om varför konsumenten inte köper ekologiska livsmedel”</p><p><strong>Authors:</strong> Helene Kaspersson 850325 Jennie Spångberg 860813 Stefan Sjöblom 871231<strong>Tutor:</strong> Claes Jonsson<strong></strong></p><p><strong>Problem formulation:</strong> Why does not the consumer buy organic food?</p><p><strong>Purpose:</strong> Our purpose is to describe how the consumer is affected by individual influences and group influences not to buy organic food. Our study shall later on be helpful in the process of increasing the sales of organic food.</p><p><strong>Method:</strong> To be able to create a general view of the behavior, we use a quantitative approach with an inquiry.</p><p><strong>Theoretical perspective:</strong> The theoretical framework consists of the buying decision-making process with focus on how individual influences and group influences affect the customer.</p><p><strong>Conclusions:</strong> We have reached the conclusions that the customer is affected by his/her habits when it comes to the buying decision of food. The “organic food customer” is associated with a stereotype. The customer is affected by its reference group not to be different.</p><p><strong>Key words:</strong> Consumer behavior, Buying decision-making process, Influences, Organic food</p>
46
Vilches, Alvarez Felipe Andrés. "Formulación y elaboración de un "snack" de arándano con incorporación de fibra dietética." Tesis, Universidad de Chile, 2005. http://www.repositorio.uchile.cl/handle/2250/101749.
Full text
47
Flannigan, Norah Lisa. "Studies of acidogenicity and cariogenicity in relation to the snack-food Milch-schnitte." Thesis, University of Liverpool, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.420299.
Full text
48
Bonilla, Marin Ingrid Xiomayra. "Evaluación de la calidad de servicio en el snack Don Benny, Chiclayo, 2019." Bachelor's thesis, Universidad Católica Santo Toribio de Mogrovejo, 2019. http://hdl.handle.net/20.500.12423/3617.
Full textAbstract:
La calidad de servicio al cliente es un factor primordial para lograr el buen posicionamiento de una empresa en el mercado laboral; teniendo como principal propósito, involucrar al equipo de trabajo que forma parte de la organización, puesto que, estudios manifiestan que gracias al compromiso de los trabajadores y a la buena toma de decisiones del jefe, se puede llegar a mejorar la calidad de servicio brindado al cliente, logrando por ende cumplir uno de los objetivos principales, la sobrevivencia de las organizaciones. La presente investigación presenta como objetivo principal, conocer la calidad de servicio de atención al cliente del Snack Don Benny, ubicado en la ciudad de Chiclayo, durante el año 2019. La investigación ayudó a saber si los componentes de calidad de servicio que conformaban esta variable se encontraban bien estructurados en la empresa. El diseño de la investigación fue cuantitativo. Se realizó la encuesta propuesta por el método Servperf y los datos obtenidos fueron procesados mediante el programa estadístico SPSS-22. La muestra estuvo conformada por 241 clientes, asistentes durante todos los meses del año 2018. Finalmente se realizó la interpretación de los resultados para conocer las expectativas y percepciones de los clientes, encontrando una ligera deficiencia en la calidad de servicio, puesto que los clientes evaluaron alto la presentación de los productos ofrecidos, pero no la prestación del servicio. Por lo tanto, se recomendó implementar capacitaciones y charlas a los colaboradores para saber los acontecimientos pasados y reforzarlos.
49
Penna, Ramírez Susana Maryori. "Formulación y elaboración de un "snack" frito con incorporación de un ingrediente funcional." Tesis, Universidad de Chile, 2016. http://repositorio.uchile.cl/handle/2250/148228.
Full textAbstract:
Tesis para optar al Título Profesional de Ingeniero Agrónomo y al Grado de
Magíster en Ciencias Agropecuarias, Mención Producción Agroindustrial<br>El consumo de “snacks” ha ido en aumento en la población debido a que representan una
alternativa para quienes desean consumir un alimento entre comidas, sin necesidad de
preparación. Sin embargo, el alto contenido de aceite presente en los “snacks” fritos lleva a
plantear la opción de reemplazar parte de la formulación base por un ingrediente funcional
(IF), con importante contenido de fibra y antioxidantes, para poder disminuir este contenido
respecto a un tratamiento control sin incorporación de IF, el cual está compuesto por
pomasa de tomate, pomasa de manzana, afrechillo de arroz y polvo de cladodios de nopal.
El objetivo de este estudio fue elaborar un “snack” con incorporación de IF y optimizar su
proceso y formulación; evaluar física, química y sensorialmente el “snack” desarrollado.
El estudio se dividió en tres etapas. La primera fue la optimización del proceso para el
tratamiento control (T
0
) y para el tratamiento con 11,5 % de IF (T
1
), evaluando tiempo y
temperatura de fritura mediante un diseño experimental del compuesto central ortogonal,
donde las variables respuesta fueron contenido de lípidos (minimizar) y aceptabilidad
sensorial (maximizar). Se obtuvo que los factores óptimos de proceso fueron 169 °C por 2
min 24 s, y 182 °C por 2 min 28 s para para T
0
y T
1,
respectivamente. En la segunda etapa
se optimizó la formulación mediante un diseño de mezcla “simplex lattice” cúbico especial
aleatorizado, evaluando diez tratamientos con matriz variable de Harina de trigo (HT)Sémola-IF
de
los
cuales
se
obtuvo
un
tratamiento
óptimo
(24,25
%
HT,
32,8
%
sémola
y
9,0
%
IF) mediante el criterio de mayor aceptabilidad y menor contenido de lípidos. La
tercera etapa fue comparar el óptimo con el “snack” control (26,4 % HT, 39,6 % sémola y
0,0 % IF) utilizando un diseño completamente al azar y cuatro repeticiones por tratamiento.
El “snack” optimizado presentó un mayor contenido de lípidos por lo que la hipótesis
propuesta no se cumplió. Además, presentó mayor contenido de cenizas, polifenoles
totales, capacidad antioxidante y fibra dietética. El contenido de humedad y puntaje de
aceptabilidad sensorial fue menor que el “snack” control. El uso de un ingrediente con
importante contenido de fibra insoluble y bajo contenido de fibra soluble no se recomienda
al elaborar productos fritos si el objetivo es disminuir el contenido de aceite.<br>The consumption of "snacks" has increased in the population because they represent an
alternative for those who want to consume food between meals without preparationHowever, the high oil content of fried "snacks" raises the option of replacing part of thebase formulation for a functional ingredient (IF), with important fiber and antioxidants, toreduce the content regarding treatment IF control without incorporating, which consists oftomato pomace, apple pomace, rice bran powder and cactus pads. The aims of this studywere to develop a "snack" including an IF and optimize the process and formulation; toassess the physical, chemical and sensory characteristics of the "snack" developed.
The study was divided into three stages. The first was to optimize the process for control
treatment (T
0
) and for treatment with 11.5 % IF (T
1
), considering time and temperature offrying by an orthogonal experimental central composite design, where the response
variables were Content lipid (minimize) and sensory acceptability (maximize). It was foundthat the optimum process factors were 169 °C for 2 min 24 s and 182 °C for 2 min for 28 sfor T
0
and T
1
, respectively. In the second stage the design was optimized using a mix
design "simplex lattice" special cubic randomized, evaluating ten treatments with variable
matrix of wheat flour (WF)-semolina-IF of which optimal treatment was obtained (24,25 %WF, 32,8 % semolina and 9,0 % IF) by the criterion of greater acceptability and lower lipid
content. The third step was to compare the optimal with "snack" control (26,4 % WF, 39,6% semolina and 0,0 % IF) using a completely randomized design and four replicates per
treatment.
The "snack" optimized presented higher lipid content so the proposed hypothesis was not
met. It also had higher ash content, total polyphenols, antioxidant and dietary fiber. Themoisture content and sensory acceptability score was lower. The use of an ingredient with
important content of insoluble fiber and low in soluble fiber is not recommended whenpreparing fried products if the goal is to reduce the oil content.
50
Wang, Ting. "Rapid Determination of Sugar and Salt Levels in Snack Products Using Infrared Spectroscopy." The Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1313443430.
Full text