Relevant bibliographies by topics / Soft drinks / Dissertations / Theses
To see the other types of publications on this topic, follow the link: Soft drinks.

Dissertations / Theses on the topic 'Soft drinks'

Author: Grafiati
Published: 4 June 2021
Last updated: 31 July 2024

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 dissertations / theses for your research on the topic 'Soft drinks.'

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

Ferrari, Claudia. "Guarana-soft drinks, acids, pain and teeth." Thesis, McGill University, 2012. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=107885.

Full text
Abstract:
INTRODUCTION: Deciduous and permanent teeth differ in shape and calcium content. Deciduous enamel and dentin are thinner and softer than permanent teeth. Chronic, frequent imbibing of acidulated pop-drinks imbibing is erosive, and dentinal pain occurs after rinsing with acidulated pop-drinks. Since calcium and phosphorous leach from teeth with acid drinks, we investigated pop-colas and pop-guaraná for pain sensitivity and erosion in adults and children. AIM: This research assessed (i) in vitro, the pH buffering, calcium, phosphorous and fluoride content of pop-guaraná and pop-colas. This research compares (ii) in situ scanning surface electron microscopy (ESEM) of granular hydroxyapatite crystals (HAP), enamel, dentin and enamel-dentin junctions (AMCJx) after exposure to pop-colas and pop-guaraná. This research reports (iii) in vivo calcium and phosphorous, leached from children and adults derived from erosion after swishing with pop-colas and pop-guaraná. This research assesses (iv) in vivo pain in children and adults after swishing with pop-colas and pop-guaraná. METHODS: Six pop-colas (3 regular; 3 diet) and six pop-guaraná drinks (4 regular; 2 diet) were tested pH, buffering capacity, calcium, phosphorus and fluoride concentrations using standard chemical analytical methods: ICP-OES for calcium and phosphorous, and a Single Orion Electrode for fluoride, coupled to an automated electronic digital recorder. Scanning surface electron microscopy (ESEM), without metal coating, was used to examine calcified samples. The same precise microscopic locations were used for visual comparisons. Three cohort volunteers (adult dentate, adult edentulous and children dentate) swished aliquots of drinks for 30s. Each drink had readings recorded 72 times. Six colas and six guaraná drinks from source and mouth rinse were tested for calcium and phosphorous. VAS scales were used for comparisons of pain for each drink. RESULTS: Data showed significant (p < .0001) increases of calcium and phosphorous after rinsing with colas and significantly less (p < .0001) leaching after rinsing with guaraná. Guaraná induced less pain than colas. Children show more erosion with rinsing colas than guaraná, but less pain after cola rinsing than adults. Little pain with guaraná rinses was recorded in children. All guaraná pop-drinks have fluoride content, with a range from concentration at 0.8 ppm F- to 1.6ppm F. CONCLUSION: While both colas and guaraná are erosive to teeth and cause pain in adults and children, pop-colas are more erosive than guaraná in children, and colas induce more dentinal pain in adults than in children. Fluoride in the drink may modulate the erosion. ESEM evidence shows guaraná pop drinks demonstrate marked visual increases in mordant changes of HAP and the hard tissues of teeth. Some pop-guaraná drinks are less erosive than others are. KEYWORDS: Acid, attrition, abrasion, beverages, buffering, calcium, phosphorus, guaraná, erosion, teeth.
RésuméINTRODUCTION : Les dents décidues et les dents permanentes diffèrent par leur forme et teneur en calcium. L'émail et la dentine de dents décidues sont plus minces et moins dure que les dents permanentes. Si utilisée de façon chronique, souvent l'ingestion de boissons gazeuses acidulées est érosive, et la douleur dentinaire se produit après rinçage à boisson gazeuse acidulée. Étant donné la perte de calcium et de phosphore découlant de L'ingestion des boissons acides, nous avons étudié des boissons gazeuses colas et guaraná pour La sensibilité à la douleur et l'érosion. OBJECTIF: Cette recherche a évaluée: (i) in vitro le pH, le pouvoir tampon, le calcium, le phosphore et la quantité de fluorure des boissons gazeuses guaraná et colas, (ii) la comparaison des données in situ: - Surface de microscopie électronique à balayage: cristaux d'hydrox apatite granulaire, émail, dentine, l'émail -dentine jonction (AMCJx) (iii) in vivo la perte de calcium et de phosphore chez enfants et chez adultes pour l'érosion avec des boissons gazeuses colas et de guaraná, et (iv) la douleur après le rinçage. MÉTHODES: Six boissons gazeuses colas (3 régulières; 3 diètes) et six boissons gazeuses guaraná (4 régulières, 2 diètes), ont été testées le pH, le pouvoir tampon, le calcium, phosphures et le fluorure ont été mesurées dans le guaranás. En utilisant des méthodes chimiques classiques d'analyse; ICP-OES pour le calcium et le phosphore et un unique Orion électrode pour le fluorure, couplé à un enregistreur numérique automatisé électronique. Trois cohortes de bénévoles, (la première des adultes dentées, la deuxième des adultes édentés, et la troisième des enfants dentées); rinçage des aliquotes de boissons pendant 30s. Chaque échantillon a été analysé, des mesures ainsi que des moyennes ont été enregistrées (α ÷ 6 = β où α a été la lecture et β la moyenne); 12 échantillons de chaque boisson ont été enregistrés (β X 12 mesures pour toutes les boissons) pour chaque boisson appréciée. En conséquence, chaque boisson a eue des lectures enregistrées pour un total de 72 fois, toutes avec des méthodes standards préétablies. Colas de la source et pos rinçage ont été testés pour le calcium et le phosphore. Des échelles EVA ont été utilisées pour les comparaisons de la douleur, (notes initiales et pos rinçage pour chaque boisson). Chaque analyse a été vérifiée comme décrite pour les six guaraná évaluées. RÉSULTAT: Les données ont montré une augmentation significative du calcium et du phosphore après rinçage avec les colas et beaucoup moins après rinçage avec le guaraná. Le Guaraná cause moins de douleur que les colas. Les enfants montrent une plus grande érosion lors du rinçage avec l'utilisation de cola par rapport le guaraná, mais moins de douleur. Cependant les enfants accusent moins de douleur après rinçage avec cola que les adultes. Chez les enfants, le rinçage avec le guaranás a produit peu de douleur. Toutes les boissons gazeuses à base de guaraná ont une quantité en fluorure. La boisson gazeuse Kuat montrant la plus faible concentration à 0,8ppm F- tandis que l'Antarctica et la régulière Mineiro sont a plus de 1,6ppm F-. CONCLUSION: Bien que les deux colas et le guaraná sont érosifs sur les dents et causent de la douleur chez les adultes et chez les enfants, les boissons gazeuses colas sont plus érosives que le guaraná chez les enfants, et les colas provoquent plus des douleurs dentinaires chez les adultes que chez les enfants. Le fluorure dans la boisson peut moduler l'érosion. La preuve ESEM démontre que les boissons gazeuses au guaranás. Dénotent une augmentation marquée de changements visuels concernant le occlusal/bord incisif de HAP et de tissus durs des dents. Guaraná Mineiro cause moins de dommages par rapport à toutes les boissons gazeuses guaraná testées. MOTS-CLÉS: acides, de l'attrition, l'abrasion, des boissons, le pouvoir tampon, le calcium, le phosphore, le guaranás. , l'érosion, dents.
APA, Harvard, Vancouver, ISO, and other styles
2

Palmgren, Josefin. "Läsk - flytande kalorier / Soft drinks - liquid calories." Thesis, Malmö högskola, Lärarutbildningen (LUT), 2006. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-28131.

Full text
Abstract:
Bakgrund Idag diskuteras det mycket kring vilken roll sockerkonsumtionen kan spela gällande de ökande hälsoproblemen i samhället. På senare tid har det flytande sockret lyfts fram som en av de stora bovarna i dramat och forskning visar på att läsk bestående oberoende av vanligt socker eller artificiellt socker, kan påverka hälsan negativt.SyfteSyftet med undersökningen var att granska ungdomars läskkonsumtion samt att ta reda på deras motiv till varför de föredrar att dricka vanlig läsk respektive lightläsk. Det är även av intresse att undersöka eventuella könsskillnader. MetodUndersökningen har gjorts med hjälp av en enkätundersökning med intention att beskriva ungdomars läskkonsumtion. Valet av undersökningsmetod syftade till att ge bredd åt undersökningen. Undersökningen gjordes på tre stycken 0-9 skolor i Vellinge kommun. Undersökningen var en totalundersökning på årskurserna 7-9 vilket resulterade i att inget urval gjordes. Sammanlagt medverkade 221 elever i undersökningen.ResultatGenom undersökningen framgår det att de flesta, d.v.s. 163 stycken (73,8 %) av de medverkande eleverna dricker läsk 1-3 gånger per vecka. Resultaten visar även att pojkar har en statistiskt säkerställd benägenhet att dricka mer läsk än flickor. Vid valet av vanlig läsk respektive lightläsk är vanlig läsk populärast då 162 av de medverkande eleverna föredrar att dricka vanlig läsk medan endast 56 elever föredrar att dricka lightläsk.SlutsatsUngdomarna tycks vara belysta kring de aspekter som media berört gällande sockrets och sötningsmedlenas tänkbara effekter på hälsan, men saknar kunskap kring de faktiska bevis som finns. Därför är det viktigt att både föräldrar och skola figurerar som förebilder och visar var man står gällande hälsofrågor. Detta för att på sikt kunna få bukt med dagens ökande ohälsa bland barn och ungdomar. Dagens barn och ungdomar behöver både undervisning i och redskap till att utveckla en hållbar hälsosam livsstil.
The pros and cons debate on the issue to what effect sugar has on our health, is widely spread today. During recent years liquid sugar has been identified as a major cause to the increasing health problems. The purpose of this thesis is to examine young peoples habits regarding consumption of soft drinks and to find out their motives and preferences for ordinary soft drinks respectively light soft drinks. It is also of interest to search for any variation in habits between the sexes. The survey, which included all students (221) at three 0-9 schools, was conducted by means of questionnaires in an opinion poll with the over all intention to describe young peoples consumption of soft drinks. The research shows that most young people drink soft drinks 1-3 times a week and that boys significantly drink a larger amount of soft drinks than girls do.The result also show that it is more popular to drink ordinary soft drinks than to drink light soft drinks.
APA, Harvard, Vancouver, ISO, and other styles
3

Steels, Hazel. "The 'forensic' ecology of soft-drinks spoilage-yeasts." Thesis, University of Nottingham, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.431855.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Edwards, Maura. "The influence of salivary factors on dental erosion." Thesis, University of Glasgow, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.322102.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Yao, Liang. "Consuming science: A history of soft drinks in modern China." Diss., Georgia Institute of Technology, 2016. http://hdl.handle.net/1853/54921.

Full text
Abstract:
This dissertation investigates the development of the soft drink market in China from the late nineteenth century to the early twenty-first century, with particular attention to the rise of Coca-Cola. It examines how soft drinks competed with traditional Chinese summer food and beverage such as watermelons, herbal tea, plum juice, and nutriments which were believed to have medical properties for people’s summer health, and eventually became one of the most popular types of beverages in the country. Over one hundred years in the Chinese minds, soft drinks changed from an exotic but unsavory beverage to a popular drink and a symbol of modernity. This dissertation argues that western science competing with traditional Chinese medicine has been a driving force in shaping beverage consumption in modern China. There were constant politics played by the state, businesses, and consumers on production, marketing, and consumption of soft drinks, making a bottle of drink not merely a commodity but one that embodied science, modernity, and identity in Chinese society. Following the introduction chapter, chapter 2 of the dissertation delineates the clash between Chinese and western food culture in the late nineteenth century. It shows how traditional Chinese medicine (TCM) including the yin-yang theory and the concept of medicine-food homology played a role in shaping Chinese food culture for centuries. By analyzing advertisement, chapter 3 examines how soft drinks, which were considered by Chinese people as an unpleasant and unhealthy drink according to TCM, were marketed and gradually accepted as a hygienic and healthy drink under the rhetoric of modernization. Since foreign-brands such as Coca-Cola were luxuries, cheap imitations provided ordinary Chinese people, especially urbanites, opportunities to experience “modernity.” Chapter 4 discusses the culture of imitation in modern China in regard of soft drinks. In the first half of the twentieth century, consumption were politicized in National Products Movements, in which soft drink brands were categorized into either Chinese or foreign and people’s loyalty to the nation was, to some extent, judged by their brand choice. However, there was something far more than nationalism that played a role in the picture. Taking the Shanghai Coca-Cola protest of 1947 as a case study, chapter 5 reveals that Chinese nationalism in National Products Movements in the late forties was used by Chinese businessmen to advance themselves in business competition. When political conflicts became a major theme in Maoist China, Coca-Cola was criticized as a symbol of imperialism and driven out of China. Nevertheless, science-driven consumption did not fade away. Chapter 6 shows that instead of promoting Coca-Cola, the People’s Republic of China “invented” salty soda as a prevention and treatment of heat stroke and widely distributed it among workers as a socialist welfare in summer. The final chapter discusses the return of Coca-Cola in the post-Mao era. It shows that science and modernity was a consistent subject in production and consumption in China, where the state promoted it cautiously due to political sensibility while ordinary Chinese people embraced it enthusiastically with little resistance.
APA, Harvard, Vancouver, ISO, and other styles
6

TRONCI, GIOVANNI. "CFD study of the bottling process with carbonated soft drinks." Doctoral thesis, Politecnico di Torino, 2021. http://hdl.handle.net/11583/2903494.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Marovatsanga, L. T. "A study of the stability of synthetic colorants used in soft drinks." Thesis, University of Reading, 1987. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.376660.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Chiozzi, Simone. "Modellazione dell'efficacia di un trattamento termico sulla sopravvivenza di lieviti in soft-drinks." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2017. http://amslaurea.unibo.it/14139/.

Full text
Abstract:
I soft-drinks sono un ambiente estremamente stringente per la crescita microbica poiché presentano basso pH (< 4.0), alto rapporto C/N, limitata presenza di fattori nutrizionali e presenza di CO2. L’assenza di ossigeno riduce le possibilità di crescita ai lieviti e tra questi il Saccharomyces cerevisiae è la specie più comunemente coinvolta in casi di degradazione di bevande industriali. L'industria delle bevande può utilizzare diverse strategie per garantire la stabilità microbica e, ad oggi, i trattamenti termici risultano i più impiegati. Questi trattamenti però sono spesso sovrastimati nei tempi e nelle temperature, poiché si applicano modelli obsoleti che comportano pesanti ricadute sulla qualità del prodotto e sui costi energetici. Questo lavoro di tesi studia la cinetica di morte termica di ceppi appartenenti alla specie S. cerevisiae e ad altre specie isolate da succhi e bevande. In particolare, i ceppi di lievito sono stati testati per la loro resistenza termica in succhi non carbonati e dai risultati sono state evidenziate cinetiche di abbattimento termico non lineari, ben descrivibili attraverso il modello di Weibull. Il ceppo più termoresistente si è rivelato S. cereviasiae SPA, il cui comportamento è stato studiato in succo in relazione all’inoculo, alla temperatura e alla durata del trattamento. I dati di crescita/morte sono stati elaborati con il modello logit per predire la probabilità di crescita in relazione alle variabili considerate nel piano sperimentale. Nonostante la sua elevata termoresistenza, il ceppo SPA si è dimostrato sensibile alle temperature e ai tempi comunemente usati nel risanamento delle bevande. Il lavoro svolto in questa tesi dimostra quindi che esistono numerosi margini di miglioramento nelle conoscenze tecnologiche che permettono di governare in maniera ottimale i trattamenti termici industriali e apre a possibilità di una effettiva riduzione dei trattamenti termici per prodotti come soft-drinks.
APA, Harvard, Vancouver, ISO, and other styles
9

Oliveira, Beatriz Passos Teophilo Gaspar de. "Simulations of mergers in brazilian soft drinks market - an analysis of 1991 - 2009." Universidade Federal do CearÃ, 2010. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=8372.

Full text
Abstract:
nÃo hÃ
This work has as general objective identifying rivalry characteristics among the main firms of the brazilian soft drinks market, those firms are Coca-Cola Co, AmBev â American Beverages and âtubaÃnasâ, products that make the competitive fringe of this industry. Therefore, this research points out the market competitive features through a historical analysis of the period from 1991 to 2009, it also exposes a short literature revision about Fusion and Acquisition concepts, and it shows and uses PCAIDS (Proportionately Calibrated Almost Ideal Demand System) model as a tool of fusion simulation between firms, facing an concentration act assumption. This research suggests that âtubaÃnasâ seems to be closer substitutes to Coca-Cola Co brands, than to AmBev products, pointing out a greater rivalry with the first firm than with the second one.
Este trabalho tem como objetivo geral identificar as caracterÃsticas de rivalidade entre as principais firmas que compÃem o mercado brasileiro de refrigerantes, sendo estas, Coca-Cola Company, AmBev â Companhia de Bebidas das AmÃricas e as TubaÃnas, produtos que formam a espessa franja concorrencial desta indÃstria. Para tanto, aponta as caracterÃsticas concorrenciais do mercado atravÃs de uma anÃlise histÃrica dos perÃodos de 1991 â 2009, expÃe uma breve revisÃo da literatura quanto aos conceitos de FusÃo e AquisiÃÃo, apresenta e utiliza o modelo PCAIDS (Proportionately Calibrated Almost Ideal Demand System), como ferramenta de simulaÃÃo de fusÃo entre firmas, diante de um suposto ato de concentraÃÃo. A pesquisa sugere que as TubaÃnas aparentam ser substitutas mais prÃximas Ãs marcas da Coca-Cola Company que Ãs da AmBev, indicando maior rivalidade com a primeira que com a segunda.
APA, Harvard, Vancouver, ISO, and other styles
10

McCord, Olivia Love. "Body Mass Index and Soft Drink Consumption Among Adolescents." Diss., CLICK HERE for online access, 2004. http://contentdm.lib.byu.edu/ETD/image/etd475.pdf.

Full text
APA, Harvard, Vancouver, ISO, and other styles
11

Aubrey, J. "Employment change in West Yorkshire with special reference to food and soft drinks manufacture." Thesis, University of Leeds, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.382026.

Full text
APA, Harvard, Vancouver, ISO, and other styles
12

Casas-Apayco, Leslie, Vanessa Manzini Dreibi, Ana Carolina Hipólito, Márcia Sirlene Zardin Graeff, Daniela Rios, Ana Carolina Magalhaes, Marília Afonso Rabelo Buzalaf, and Linda Wang. "Erosive cola-based drinks affect the bonding to enamel surface: an in vitro study." Faculdade De Odontologia De Bauru - USP, 2014. http://hdl.handle.net/10757/324186.

Full text
Abstract:
Objective: This study aimed to assess the impact of in vitro erosion provoked by different cola-based drinks (Coke types), associated or not with toothbrushing, to bonding to enamel. Material and methods: Forty-six bovine enamel specimens were prepared and randomly assigned into seven groups (N=8): C- Control (neither eroded nor abraded), ERO-RC: 3x/1-minute immersion in Regular Coke (RC), ERO-LC: 3x/1-minute immersion in Light Coke (LC), ERO-ZC: 3x/1-minute immersion in Zero Coke (ZC) and three other eroded groups, subsequently abraded for 1-minute toothbrushing (EROAB-RC, EROAB-LC and EROAB-ZC, respectively). After challenges, they were stored overnight in artificial saliva for a total of 24 hours and restored with Adper Single Bond 2/Filtek Z350. Buildup coronal surfaces were cut in 1 mm2-specimens and subjected to a microtensile test. Data were statistically analyzed by two-way ANOVA/Bonferroni tests (a=0.05). Failure modes were assessed by optical microscopy (X40). The Interface of the restorations were observed using Confocal Laser Scanning Microscopy (CLSM). Results: All tested cola-based drinks significantly reduced the bond strength, which was also observed in the analyses of interfaces. Toothbrushing did not have any impact on the bond strength. CLSM showed that except for Zero Coke, all eroded specimens resulted in irregular hybrid layer formation. Conclusions: All cola-based drinks reduced the bond strength. Different patterns of hybrid layers were obtained revealing their impact, except for ZC.
This study was supported in part by grants given by the São Paulo Research Foundation (FAPESP), Process no. 2009/14986-0, and the National Council for Scientific and Technological Development (CNPq), Process no. 480038/2007-4. In Addition, this study was performed by V.D.M. and A.C.H. as fulfillment of their graduation research, which was supported by FAPESP (Processes no. 2009/01376-9 and 2009/01377-5, respectively). The authors are also grateful to Oral B and SDI, which donated the materials used in the study.
Revisión por pares
APA, Harvard, Vancouver, ISO, and other styles
13

PEIXOTO, MARINA COSTA CRUZ. "SOCIAL RESPONSABILITY AND THE IMPACT ON CONSUMER BEHAVIOR: A CASE FROM THE SOFT DRINKS INDUSTRY." PONTIFÍCIA UNIVERSIDADE CATÓLICA DO RIO DE JANEIRO, 2003. http://www.maxwell.vrac.puc-rio.br/Busca_etds.php?strSecao=resultado&nrSeq=4853@1.

Full text
Abstract:
PONTIFÍCIA UNIVERSIDADE CATÓLICA DO RIO DE JANEIRO
De acordo com o levantamento do IBGE, mais de um terço dos brasileiros vive aquém de suas necessidades básicas de consumo. As conseqüências dessa desigualdade vêm se tornando insuportáveis para todos, principalmente com o aumento recente dos índices de criminalidade nos principais centros urbanos. O atual Governo brasileiro tem enfatizado bastante o envolvimento do meio empresarial na busca de alternativas para amenizar a situação de desigualdade e pobreza do país, além de uma atuação mais responsável e transparente perante a sociedade. Desta forma, o atributo de responsabilidade social tende a se tornar ainda mais valorizado pela sociedade e pelo público consumidor. O presente estudo suporta a idéia de que existe um segmento de mercado que considera o nível de responsabilidade social das empresas em suas decisões de compra. Os resultados empíricos mostram evidências de que alguns consumidores estão dispostos a pagar um pouco mais e até abrir mão de alguns atributos do produto para contribuir com um programa social. As empresas possuem, portanto, uma oportunidade de focar nesse público, atingindo seus objetivos, ao mesmo tempo em que contribuem para a sociedade.
According to IBGE data, more than one third of Brazilians lives beyond basic consumption needs. The consequences of these social differences have become unacceptable for everyone, mainly due to the recent increase of urban criminality. The actual Government has emphasize a lot the involvement of companies in a way to find possible solutions to reduce this poverty and social differences, besides going toward a more responsible and transparent market actuation.. This way, social responsibility attribute seems to become even more important and valued by Brazilian society and consumers. This study supports the idea that there is a market segment that considers a company`s level of social responsibility in its purchase decisions. The empirical results shows sufficient evidence that some consumers would pay a bit more for the same product and even give up of some aspect of the product in order to contribute to a social cause. So companies have the opportunity of focusing on this segment, reaching their objectives, while contributing to the society.
APA, Harvard, Vancouver, ISO, and other styles
14

Damant, Andrew P. "An investigation into the stability of azo food colours to other food additives in soft drinks." Thesis, University of Reading, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.304519.

Full text
APA, Harvard, Vancouver, ISO, and other styles
15

Cheregatto, Tatiana Camacho [UNESP]. "Isolamento de leveduras em indústria de refrigerante e avaliação da susceptibilidade à ação antimicrobiana dos agentes sanificantes de uso industrial." Universidade Estadual Paulista (UNESP), 2015. http://hdl.handle.net/11449/134308.

Full text
Abstract:
Submitted by TATIANA CAMACHO CHEREGATTO null (taticheregatto@gmail.com) on 2016-02-20T01:37:01Z No. of bitstreams: 1 Dissertação final.pdf: 2331480 bytes, checksum: ca47895978f20b5cf422aae38a0c22a9 (MD5)
Approved for entry into archive by Juliano Benedito Ferreira (julianoferreira@reitoria.unesp.br) on 2016-02-22T20:28:30Z (GMT) No. of bitstreams: 1 cheregatto_tc_me_rcla.pdf: 2331480 bytes, checksum: ca47895978f20b5cf422aae38a0c22a9 (MD5)
Made available in DSpace on 2016-02-22T20:28:30Z (GMT). No. of bitstreams: 1 cheregatto_tc_me_rcla.pdf: 2331480 bytes, checksum: ca47895978f20b5cf422aae38a0c22a9 (MD5) Previous issue date: 2015-12-15
Os refrigerantes são bebidas gaseificadas, obtidas através da diluição do suco ou extrato vegetal de sua origem em água potável, adicionada de açúcares. Devido ao elevado teor de açúcar neste produto e ao baixo pH, os refrigerantes tornam-se propícios ao desenvolvimento de microrganismos, em especial as leveduras. A contaminação microbiológica é mais comum na etapa de produção, entretanto, a maioria dos contaminantes pode ser proveniente de matérias-primas como água ou equipamentos quando não higienizados de maneira adequada. De acordo com o histórico de análises microbiológicas da Indústria BEBIDAS POTY Ltda, foram detectados alguns pontos de contaminação por leveduras dentro do fluxograma de produção, as quais têm apresentado certa resistência aos sanificantes utilizados. Desta forma o presente trabalho teve como objetivo isolar, identificar leveduras de matérias primas e diversos equipamentos da produção e avaliar o efeito inibitório dos sanificantes nas leveduras isoladas, buscando conhecer a eficácia dessas preparações. Neste estudo, foram isoladas 26 leveduras apenas da água de enxágue após o processo de higienização dos equipamentos de produção em todas as linhas de produtos carbonatados. Dentre as leveduras isoladas, os gêneros mais comuns foram Candida tropicalis, C. orthopsilosis, C. viswanathii, C. boidinii, Pichia manshurica, Zygosaccharomyces bisporus, sendo a espécie C. sojae a mais frequente. Os isolados foram testados na presença de 1) detergente alcalino clorado, 2) detergente alcalino não clorado, 3) desinfetante ácido peracético e 4) base ácida com ação de detergência/desinfetante de duas marcas comerciais identificadas como Marca I e Marca II, na perspectiva de encontrar a concentração mínima inibitória. Os agentes químicos de basicidade elevada com ação de limpeza foram os mais eficientes nos testes de inibição/crescimento e o menos eficazes foram os detergentes alcalinos contendo cloro sendo necessária a utilização de concentrações muito elevadas para atingir a concentração mínima inibitória. Os agentes químicos com ação de desinfecção demonstraram que as leveduras, foram muito sensíveis para os ácidos fortes oxidantes como o nítrico, peracético e gás O3.
Soft drinks are carbonated beverages, obtained by diluting the juice or vegetable extract in drinking water, added of sugars. Because of the high sugar content of this product and the low pH, the refrigerants are susceptible to development of microorganisms, in particular yeasts. Microbial contamination is most common in the production step, however, most of the contaminants can come from raw materials and equipment such as water when not cleaned properly. According to the history of microbiological analyzes of Industry DRINKS POTY Ltda, some points of contamination by yeasts were detected within the production flow chart, which have shown some resistance to the sanitizers used. Thus, the present study aims to isolate and identify yeast from raw materials and from various equipment and evaluate the inhibitory effect of sanitizers on yeasts. It was isolated 26 yeasts strains from rinse water after the process of cleaning production equipment in all lines of carbonated products. Among the yeasts, the most common genera were Candida tropicalis. C. orthopsilosis, C. viswanathii, C. boidinii, Pichia manshurica, Zygosaccharomyces bisporus, the most frequent species was C. sojae. The isolates were tested in the presence of 1) chlorinated alkaline detergent, 2) alkaline detergent non-chlorinated, 3) disinfectant peracetic acid and 4) acid based detergent with disinfectant action two trademarks identified as Marca I and Marca II with a view to find the minimum inhibitory concentration. Chemical agents with high alkalinity were the most efficient in inhibition of yeast growth the less effective was alkali detergent containing chlorine being necessary to use very high concentrations to achieve the minimum inhibitory action. The data showed that the yeasts were very sensitive, to oxidizers such as nitric acid, peracetic acid and O3 gas.
APA, Harvard, Vancouver, ISO, and other styles
16

Ho, Chi-kwan May, and 何芷君. "Coca-cola's brand marketing in the carbonated soft drinks industry: a living thing or on the ropes?" Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1997. http://hub.hku.hk/bib/B31267932.

Full text
APA, Harvard, Vancouver, ISO, and other styles
17

Yusuf, H. "Preventing obesity by reducing soft drinks consumption among young people attending dental practices : a feasibility cluster RCT." Thesis, University College London (University of London), 2015. http://discovery.ucl.ac.uk/1470597/.

Full text
Abstract:
Background: In England, 70% of young people consume soft drinks on a regular basis which increases the likelihood of obesity and dental caries. Many young people often visit the dentist; however primary dental care has been an underutilised research setting for delivering and evaluating dietary interventions. Motivational Interviewing (MI) has been shown to be effective in behaviour change. Therefore, this study provides an opportunity to assess an obesity intervention to reduce soft drinks consumption among young people attending NHS dental practices. Aims: To conduct a feasibility trial of an MI intervention to reduce soft drinks consumption among young people attending primary dental care practices in North Central London (Camden, Islington, and Haringey). Methods: The initial developmental phase explored dental teams’ attitudes, behaviours and perceived barriers in delivering prevention, using a mixed methods approach (focus groups followed by a questionnaire survey). A purposive sample of 11 out of 22 dental practices was selected from the study area for the four focus groups (two with dentists and two with dental care professionals). A cross-sectional survey of all NHS dentists was also conducted using a self-complete questionnaire. Descriptive analysis of the questionnaire data was undertaken and differences by the age and sex of the sample were assessed. A cluster feasibility trial with embedded process evaluation was then undertaken in the second phase of the study. Participants: Ten randomly allocated NHS dental practices recruited 39 overweight or obese young people (11-16 years). Intervention: 3-4 MI sessions. The three main outcomes were: mean daily consumption of sugary soft drinks using a 24 hour dietary recall, body mass index (BMI) and waist circumference. Outcomes were measured at baseline and at 6 month follow-up. Process evaluation outcomes: Recruitment, retention, fidelity and acceptability of the intervention were assessed using mixed methods. MI Fidelity was assessed using the Motivational Interviewing Treatment Integrity Code (MITI). Thematic analysis was used to analyse the qualitative data and descriptive analysis for the quantitative data. The study was approved by the local Ethics Committee (10/H0722/2). Results: Of the 300 eligible respondents, 164 questionnaires were returned (response rate: 54.7%). In Phase I, there were broad similarities in the themes that emerged from the four focus groups and the questionnaire survey. The majority of respondents strongly agreed that NHS dentists had a role to play in smoking cessation counselling, diet and alcohol advice. For dentists, prevention was viewed to be part of their ethical obligation. A high proportion of respondents 95.7% delivered oral hygiene advice, 85.4% provided diet advice, and 76.7% offered smoking cessation advice always or frequently. Barriers to delivering prevention included organisational factors (lack of adequate remuneration, bureaucracy), patient-related factors (motivation and compliance), and clinician-related factors (lack of training and resources). There was significant variation in providing prevention by the age and sex of dentists with female and younger dentists more likely to provide certain aspects of preventive care. Phase II- 10 dental practices were recruited (5 control and 5 intervention). Out of 149 potential participants, 39 (26.2%) conformed to the eligibility criteria, 5 (12.8%) withdrew from the study, and 3 (7.6%) were lost to follow-up, resulting in a retention rate of 79.5%. Facilitators of study implementation included the use of a screening questionnaire, support from the research team and incentives for young people and dental teams. In terms of acceptability, participants reported that the study had a positive impact on their knowledge or behaviours. At follow-up, soft drinks consumption decreased. Dental teams valued being involved in research. They recognised the challenges in recruiting young people and employed varying mechanisms to overcome them. Intervention fidelity revealed the MI practitioners to be proficient in MI and there was little variation in proficiency among the practitioners. Conclusions: Dentists in the study area were actively involved and had a generally positive attitude towards delivering prevention in primary dental care. The intervention was acceptable and feasible among dental teams and young people. MI is a feasible tool for reducing sugary soft drinks consumption among overweight young people attending dental practices. Further research is required to assess its effectiveness in primary dental care.
APA, Harvard, Vancouver, ISO, and other styles
18

Bezerra, Francineide de Morais. "The value perceived by the consumer: proposition and test an evaluation model in the soft drinks market." Universidade Federal do CearÃ, 2005. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=3631.

Full text
Abstract:
This essay focus on the development and implementation of a model to evaluate consumer perceived value. Initially, itâs discussed the perceived value concept, its importance under strategy and marketing perspectives and its relation to price and quality. The model is presented, considering each step to be followed: perceived quality study of brands in the market; consumerâs perceptions of competitorâs prices; and the value map development, defined considering the relation quality/price for each brand in the market. The model applicability was tested in a soft drink category study in Fortaleza market, based in a survey with 400 consumers. The application shows that the model, built under consumerâs point of view, can provide a descriptive panel of competitorâs positions and relevant information to be used in market diagnoses. The information and the descriptive panel mentioned can be useful, not only in strategic analyses, but also in price formulations.
Esta dissertaÃÃo està centrada no desenvolvimento e utilizaÃÃo de um modelo para a avaliaÃÃo do valor percebido pelos consumidores. Inicialmente, à discutido o conceito de valor percebido, sua importÃncia sob as perspectivas estratÃgicas e mercadolÃgicas e sua relaÃÃo com o preÃo e a qualidade. O modelo à apresentado a partir da descriÃÃo dos passos necessÃrios para sua aplicaÃÃo: o estudo da qualidade percebida de cada marca; o levantamento das percepÃÃes dos consumidores com relaÃÃo aos preÃos dos concorrentes; e o desenho do mapa de valor, que à traÃado a partir das relaÃÃes qualidade/preÃo definidas para cada marca do mercado. A aplicabilidade do modelo foi testada atravÃs de um estudo da categoria de refrigerantes no mercado de Fortaleza, que envolveu uma pesquisa do tipo survey junto a 400 consumidores. Verificou-se que o modelo fornece um quadro descritivo dos posicionamentos mercadolÃgicos dos concorrentes e outras informaÃÃes relevantes para o diagnÃstico de mercado, considerado sob a Ãptica dos consumidores. As informaÃÃes e o quadro descritivo citados podem ser utilizados para anÃlises e formulaÃÃes estratÃgicas e para a formaÃÃo de preÃos.
APA, Harvard, Vancouver, ISO, and other styles
19

Ho, Chi-kwan May. "Coca-cola's brand marketing in the carbonated soft drinks industry : a living thing or on the ropes? /." Hong Kong : University of Hong Kong, 1997. http://sunzi.lib.hku.hk/hkuto/record.jsp?B1883162X.

Full text
APA, Harvard, Vancouver, ISO, and other styles
20

Passos, Vanara FlorÃncio. "AvaliaÃÃo da alteraÃÃo estrutural do esmalte dentÃrio promovida por erosÃo/abrasÃo." Universidade Federal do CearÃ, 2009. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=2881.

Full text
Abstract:
CoordenaÃÃo de AperfeiÃoamento de Pessoal de NÃvel Superior
O desgaste dentÃrio à a perda nÃo cariosa de tecido dentÃrio caracterizado por uma etiologia multifatorial tendo como principal fator a interaÃÃo entre erosÃo ocasionada por Ãcidos e forÃas abrasivas intra-orais. Essa dissertaÃÃo à constituÃda por dois artigos que objetivam, respectivamente: (1) revisar criticamente a literatura disponÃvel sobre as tÃcnicas de anÃlises de alteraÃÃes micromorfolÃgicas da estrutura dentÃria submetida a processos de erosÃo e/ou abrasÃo; (2) avaliar o efeito do NaF e MFP presentes em dentifrÃcios comercializados na prevenÃÃo da desmineralizaÃÃo da estrutura dentÃria por processos erosivos ou erosivos e abrasivos. No artigo 1, a literatura cientÃfica pertinente ao assunto foi obtida usando a base de dados nacionais e internacionais e busca manual de referÃncias citadas em artigos cientÃficos. No artigo 2, foi realizado um estudo in situ, randomizado, duplo-cego, cruzado, boca-dividida, em trÃs fases de 5 dias cada, com a participaÃÃo de 15 voluntÃrios, que utilizaram dispositivos palatinos, contendo 4 blocos de esmalte dental humano tratados com diferentes dentifrÃcios: controle (11,2 ppm F, silica), MFP (1450 ppm F, silica) e NaF (1450 ppm F, silica). Os blocos foram submetidos à erosÃo por imersÃo em bebida do tipo cola (Coca-ColaÂ) por 60 s, 4 vezes ao dia, em horÃrios prÃ-determinados. Em seguida, os voluntÃrios escovaram seus dentes por 25 segundos e, com o dispositivo na boca, bochecharam o dentifrÃcio/saliva por 60 segundos, sendo posteriormente um lado do dispositivo (2 blocos) escovado com uma pequena porÃÃo de dentifrÃcio por 40 movimentos de vai-e-vem. As alteraÃÃes no esmalte foram avaliadas por testes de microdureza e por microscopia eletrÃnica de varredura. Os dados obtidos foram testados usando ANOVA (p < 0,05). A anÃlise crÃtica do artigo 1 mostrou que a literatura apresenta diferentes mÃtodos para anÃlise de desgaste dentÃrio, variando de tÃcnicas bem estabelecidas a tÃcnicas de uso recente, sendo seus conhecimentos necessÃrios para o desenvolvimento de estudos futuros. Os resultados do artigo 2 demonstraram que nÃo houve diferenÃa no efeito da remineralizaÃÃo dos dentifrÃcios fluoretados nas condiÃÃes de erosÃo e erosÃo associada à abrasÃo em relaÃÃo ao grupo controle (p > 0,05). Contudo, os dados de dureza referentes à condiÃÃo (erosÃo ou erosÃo + abrasÃo) apresentaram-se diferentes estatisticamente (p < 0.0001). Conclui-se que o conhecimento sobre tÃcnicas de anÃlise acerca do desgaste dentÃrio à indispensÃvel para a sua determinaÃÃo e que à premente a realizaÃÃo de mais estudos para avaliaÃÃo do efeito do flÃor, na forma de NaF ou MFP, presente em dentifrÃcios comercializados utilizando tÃcnicas complementares que permitam a mediÃÃo do desgaste.
Dental wear is the non-carious loss of dental hard tissue, characterized by a multifactorial etiology with the main factor the interaction between erosion caused by acids from diet or endogenous and abrasives forces intra-oral. This dissertation consisting of two articles, which aim, respectively: (1) to critically review the available literature about the techniques of analysis of micromorphological changes in structure dental subject to erosion and/or abrasion, (2) to evaluate the effect of NaF and MFP in dentifrices available in market in the prevention of demineralization of tooth structure by erosive or erosive and abrasive process. In study 1, the scientific literature to the issue was searched using base of data nationals and internationals and manual tracing of references cited in scientific papers. In study 2, a in situ study, randomized, double-blind, crossover, slipt-mouth was conducted in three phases of 5 days each, with the participation of 15 volunteers who used palatal devices, containing 4 blocks of human tooth enamel treated with different dentifrices: control (11,2 ppm F, silica), MFP (1450 ppm F, silica) and NaF (1450 ppm F, silica). The slabs were subjected to erosion by immersion in a cola drink (Coca-ColaÂ) for 60 s, 4 times a day, at predetermined times. Then, the volunteers brushed their teeth, for 25 seconds and, with the device in the mouth, swished the dentifrice/saliva slurry for 60 seconds, after on side of appliance (2 blocks) was brushed with a small portion of the dentifrice by 40 brushing strokes. The enamel changes were evaluated for microhardness test and scanning electron microscopy. Data scores were submitted to ANOVA (p < 0,05). The critical review presented in study 1 showed which the literature presents different methods for analysis of dental wear, ranging from techniques well-established to techniques of recent use, therefore their expertise is needed for the development of future studies. The results of study 2 demonstrated that there was no differences in remineralization effect of fluoride dentifrices in the condition of erosion and erosion plus abrasion in relation of control group (p > 0,05). However, the harness data concerning to condition (erosion or erosion + abrasion) showed different statistically (p < 0.0001). The results of these studies indicate the knowledge about techniques of analysis of dental wear is essential for its determination. Moreover, it is imperative the realization of more studies to evaluate the fluoride effect in form of NaF or MFP, present in dentifrices available in the market using complementary techniques that allow the measurement of wear.
APA, Harvard, Vancouver, ISO, and other styles
21

Mislan, Hilary. "Sugary beverage consumption and risk for Type 2 Diabetes among people of Mexican origin an exception to the "Epidemiologic Paradox" /." Diss., Connect to the thesis, 2009. http://hdl.handle.net/10066/3664.

Full text
APA, Harvard, Vancouver, ISO, and other styles
22

Avila, Solis Sandra Milagros. "Evaluación in vitro de la microrugosidad superficial de dos resinas tipo Bulk Fill inmersas a dos bebidas rehidratantes con pH de 2,79 y 3,3." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2019. http://hdl.handle.net/10757/628127.

Full text
Abstract:
Objetivo: Comparar in vitro la rugosidad superficial de una resina compuesta tipo BulkFill: Aura® BulkFill (SDI) con la resina Tetric N-Ceram® BulkFill (Ivoclar Vivadent) al ser inmersas a dos bebidas rehidratantes: Sporade® y Gatorade®. Materiales y métodos: Se utilizaron 88 especímenes de resina divididos en cuatro grupos, confeccionados con una matriz metálica (10mm x 4mm). Se insertó las resinas con una espátula de resina, y se fotoactivó con la lámpara Elipar LedTM, con una intensidad de 1200 mW/cm2. Se sumergieron los especímenes en agua destilada. A las 24 horas, se midió la rugosidad con el rugosímetro Mitutoyo SJ-210P. Luego, se realizó la inmersión en bebidas rehidratantes y se midió la rugosidad final a los 7 días. Resultados: La rugosidad inicial y final de las resinas Aura® BulkFill (SDI) y Tetric N-Ceram® BulkFill (Ivoclar Vivadent) presentaron diferencias significativas después de la inmersión en bebidas rehidratantes. Para los especímenes de Aura® BulkFill (SDI) al someterla a Sporade® se encontró una media inicial de 1.20 y una media final de 1.76 y los valores para Gatorade® fueron 0.77 y 1.73. Mientras que la rugosidad superficial de Tetric N-Ceram® BulkFill (Ivoclar Vivadent) al sumergirla en Sporade® fue 0.82 y 1.55, y en Gatorade® 0.77 y 1.73. Al comparar la diferencia de la rugosidad superficial final e inicial (deltas), la resina Aura® BulkFill presentó diferencias significativas mientras que, Tetric N-Ceram® BulkFill no tuvo diferencias al sumergirlas en ambas bebidas rehidratantes. Conclusiones: Las resinas estudiadas incrementaron su rugosidad luego de ser inmersas a las bebidas mencionadas.
Objective: To compare in vitro the surface roughness of a BulkFill composite resin: Aura® BulkFill (SDI) with Tetric N-Ceram® BulkFill resin (Ivoclar Vivadent) when immersed in two rehydration drinks: Sporade® and Gatorade®. Materials and methods: 88 resin specimens divided into four groups were used, with a metal matrix (10 mm x 4 mm). The resins were inserted with a resin spatula, and photo-activated with the Elipar LedTM lamp, with an intensity of 1200 mW/cm2. The specimens were immersed in distilled water. After 24 hours, the roughness was measured with the Mitutoyo SJ-210P rugosimeter. Then, the immersion in rehydration drinks was performed and the final roughness was measured after 7 days. Results: The initial and final roughness of the resins Aura® BulkFill (SDI) and Tetric N-Ceram® BulkFill (Ivoclar Vivadent) showed significant differences after immersion in rehydration drinks. For specimens of Aura® BulkFill (SDI) when subjected to Sporade® an initial mean of 1.20 and a final average of 1.76 was found and the values for Gatorade® were 0.77 and 1.73. While the surface roughness of Tetric N-Ceram® BulkFill (Ivoclar Vivadent) when immersed in Sporade® was 0.82 and 1.55, and in Gatorade® 0.77 and 1.73. When comparing the difference of the final and initial surface roughness (deltas), the Aura® BulkFill resin showed significant differences while, Tetric N-Ceram® BulkFill did not have differences when immersing them in both rehydration drinks. Conclusions: The resins studied increased their roughness after being immersed in the aforementioned beverages.
Tesis
APA, Harvard, Vancouver, ISO, and other styles
23

Khodl, Vojtěch. "Trade marketing." Master's thesis, Vysoká škola ekonomická v Praze, 2013. http://www.nusl.cz/ntk/nusl-192695.

Full text
Abstract:
The main objective of this thesis is to define the term "trade marketing" and evaluate its role within the Coca-Cola Hellenic Bottling Company. With the use of internal resources and relevant literature, I will describe the use of trade marketing from both theoretical and practical point of view. I will also introduce the Coca-Cola HBC and its position on the carbonated soft drinks market in the Czech republic.
APA, Harvard, Vancouver, ISO, and other styles
24

Priest, Sharon G. "Relationship between soft drink intake and fruit and vegetable consumption among college students." Virtual Press, 2001. http://liblink.bsu.edu/uhtbin/catkey/1221276.

Full text
Abstract:
Two major nutritional concerns in the United States today are the increasing consumption of soft drinks and the decreasing intake of fruits and vegetables. This study hypothesized that there is a negative correlation between soft drink consumption and fruit and vegetable intake among college students.Data were collected by means of a 3-day food record. The collection time occurred on three consecutive specified days with college students who ate in the college dining commons. These food records were then analyzed on computer software. A Pearson correlation coefficient was obtained by comparing the average intake of fruits and vegetables for each individual with the average intake of soft drinks for each individual. Using an alpha level of 0.05 and 75 degrees of freedom, a significant negative correlation was found between the amount of soft drinks consumed and the amount of fruits and vegetables eaten.
Department of Family and Consumer Sciences
APA, Harvard, Vancouver, ISO, and other styles
25

Barrick, Meredythe. "Soft drink intake, television, video viewing and video game playing compared among normal weight and overweight preschool-aged children in rural West Virginia." Morgantown, W. Va. : [West Virginia University Libraries], 2006. https://eidr.wvu.edu/etd/documentdata.eTD?documentid=4587.

Full text
Abstract:
Thesis (M.S.)--West Virginia University, 2006.
Title from document title page. Document formatted into pages; contains vi, 42 p. : ill., col. maps. Vita. Includes abstract. Includes bibliographical references (p. 25-27).
APA, Harvard, Vancouver, ISO, and other styles
26

Soares, Beatriz Maria Curtio 1983. "Estudo da resistência à corrosão de ligas de alumínio para embalagem de bebidas carbonatadas." [s.n.], 2013. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255959.

Full text
Abstract:
Orientador: Carlos Alberto Rodrigues Anjos
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-08-24T02:04:55Z (GMT). No. of bitstreams: 1 Soares_BeatrizMariaCurtio_D.pdf: 4935391 bytes, checksum: 1fda7db59f6fdc54d9072cb0cff1fe61 (MD5) Previous issue date: 2013
Resumo: Neste trabalho estudou-se a ação dos íons cloreto e de cobre no comportamento corrosivo de ligas de alumínio utilizadas na fabricação de latas de alumínio para bebidas. Foram avaliados seis tipos de refrigerantes (de cola, guaraná, de uva, de limão, de laranja e tônica) comumente comercializados em latas de alumínio, para determinação de pH, acidez, concentração de cloreto e de cobre e determinação do potencial de corrosão do alumínio frente a essas bebidas. Baseadas nessas informações, soluções simulantes de refrigerante foram definidas para emprego no estudo de corrosão. Através da obtenção de curvas de polarização, avaliou-se o efeito da concentração desses íons em solução acidificada com ácido cítrico (pH 3,0) no comportamento corrosivo das ligas de alumínio AA3104-H19 e AA5182-H19. Os resultados demonstraram que a presença concomitante de íons cloreto e de cobre em solução potencializa a corrosão da liga AA3104-H19, usada no corpo de latas de alumínio. Por fim, o estudo de estabilidade foi conduzido com solução ácida contendo apenas íons cloreto (250 mg.kg-1), apenas íons cobre (25 ?g.kg-1) e a mistura desses dois íons (250 mg.kg-1 + 25 ?g.kg-1). Duas alturas de enchimento também foram definidas para avaliar a influência do espaço-livre da lata no processo de corrosão. Durante a estocagem realizada a 35 °C por 180 dias confirmou-se o potencial de agressão da solução contendo a mistura dos íons cloreto e de cobre, com a ocorrência de perfuração da lata após 12 dias de estocagem e perda de 30% das embalagens após 180 dias estocagem. Também foi observada maior migração de alumínio para a bebida nas latas com maior espaço-livre. As latas que acondicionaram solução contendo apenas um dos elementos permaneceram íntegras até os 180 dias de estocagem, embora tenha sido observado início do processo corrosivo nessas embalagens
Abstract: In this work was studied the effect of chloride and copper ions on the corrosion behavior of aluminum alloys used in aluminum beverage cans. Firstly, six types of soft drink (cola, guarana, grape, lemon, orange and tonic), commercialized in aluminum cans, were evaluated for pH, acidity, chloride and copper concentration, and determination of the aluminum corrosion potential. Based on this information, model solutions simulating the soft drinks were defined for use in the corrosion study. Polarization curves were obtained to evaluate the effect of ions concentration in acidified solution using citric acid (pH 3.0) on corrosion potential of AA3104-H19 and AA5182-H19 aluminum alloys. The results obtained showed that the presence of chloride and copper ions in the same solution enhances the corrosion of AA3104-H19 aluminum alloy, which is used in the can body. Finally, the stability study was conducted with acid solutions containing only chloride ions (250 mg.kg-1) or copper ions (25 ?g.kg-1) or both ions (250 mg.kg-1 + 25 ?g.kg-1). Two filling levels have also been used to evaluate the influence of the can head-space in the corrosion process. During storage at 35 °C for 180 days, the aggression potential of the solution containing the mixture of chloride and copper ions was confirmed by the occurrence of can perforation after 12 days of storage and 30% of packaging loss after 180 days of storage. The aluminum migration was higher in beverages packaged in higher head-space cans. Cans containing only one element remained intact up to 180 days of storage, although the beginning of the corrosion process has been observed in the cans
Doutorado
Tecnologia de Alimentos
Doutora em Tecnologia de Alimentos
APA, Harvard, Vancouver, ISO, and other styles
27

Klímová, Eva. "Návrh strategie rozšíření produktu Kofola na rakouský trh." Master's thesis, Vysoká škola ekonomická v Praze, 2010. http://www.nusl.cz/ntk/nusl-74704.

Full text
Abstract:
The first part of the thesis describes the theories of international marketing. The second part deals with analysis of the company and brand Kofola at the Czech market, and summarizes the basic specifics of the company's expansion to Slovakia, Poland, Hungary and Russia. The final part is devoted to analysis of Austrian soft-drinks market and drafts a strategy for Kofola there.
APA, Harvard, Vancouver, ISO, and other styles
28

Buque, Domingos. "New work practices, new literacies and new identities : a shift towards a "new work culture" in a soft drinks factory in Maputo." Master's thesis, University of Cape Town, 2003. http://hdl.handle.net/11427/8613.

Full text
Abstract:
Bibliography: leaves 109-113.
This thesis resulted from a study of the work practices and literacy practices performed by the front-line workers of a soft drinks factory in Maputo province, in Mozambique. The purpose of this study was to (1) identify the literacy practices attached to the work among the front-line workers on the production floor, and to (2) examine such practices in order to determine how the front-line workers respond to the demands of the work as to the literacy practices as well as the accompanying social practices and working identities related to these practices. The study focuses on literacy at work in the light of the 'new work culture' and it was strongly influenced by the works of Prinsloo & Scholtz (2000) on one hand, and Hull et al (1996) on the other, whose meta-categories of literate functions I use recurrently along my report. The study was conducted in an ethnographic approach over two months observing workers and listening to them while they were carrying out their tasks in the factory. "Work events" (Hull et al. 1996) and "literacy events" (Heath. 1983) were recorded in detailed field notes. Interviews with workers from different sectors on the shop floor were tape-recorded or registered on paper. Another source of data was the range of documents collected in the company. The information gathered was continually analyzed throughout the process of data collection. In this period. hypotheses were developed, discussed and tested, to confirm and disconfirm what was found in the workplace as to the phenomena around literacy and work. The study shows that effects of globalisation as to workplace have reached Mozambique. Front-line workers in this particular industry are in the process of shifting to the 'new work order', as their changing work practices come along with new literacy practices and new working identities.
APA, Harvard, Vancouver, ISO, and other styles
29

Kupka, Jan. "Analýza trhu kolových nápojů v ČR se zaměřením na značku Kofola." Master's thesis, Vysoká škola ekonomická v Praze, 2014. http://www.nusl.cz/ntk/nusl-193478.

Full text
Abstract:
The author of the thesis focuses on an analysis of cola-based soft drink market in the Czech Republic, which is by its internal structure different from the standard European market of such a kind.The main goal of the thesis is to describe the cola-based soft drink market in the Czech Republic in detail, identify profiles of cola-based soft drink consumers for the leading brands and evaluate consumer perception of these brands. The aim of the thesis is also to compare subconscious and real taste preferences and to identifiy taste recognizability of tested cola-based soft drinks with a focus on Kofola brand soft drink. To fulfill the goals of the thesis the author works with following datasources: a study of a market research company ACNielsen, the data analysis of research project MML-TGI, results of a consumer survey and of a blind taste test.
APA, Harvard, Vancouver, ISO, and other styles
30

Najar, Carol Argelia, Jessi Nataly Vila-Quispe, Laura Astete-Robilliard, and Antonio Bernabe-Ortiz. "Association between household socioeconomic level and consumption of fast food and soft drinks: A cross-sectional assessment of the Young Lives cohort in Peru." Asociacion Espanola de Dietistas-Nutricionistas, 2020. http://hdl.handle.net/10757/655884.

Full text
Abstract:
Introduction: The consumption of fast food and soft drinks is a risk factor for developing overweight and obesity. This study aimed at assessing if there is association between household socioeconomic level and the consumption of fast food and soft drinks among children. Material and Methods: A cross-sectional assessment of the data from the third round (2009-2010) of the youngest cohort of the Young Lives study in Peru was conducted. Sampling was conducted in three stages: In the first one, the country was divided into equal geographical regions, excluding the 5% of the richest district; in the second stage, 20 sentinel sites were chosen and an area within each sentinel site was selected. Finally, in the third stage, eligible children were selected. Outcomes were the self-reported consumption of fast food and soft drinks (never, sometimes, and always), whereas the exposure was household socioeconomic status (in quintiles). Crude and adjusted models were created between variables of interest using Poisson regression models, with robust variance, to report prevalence ratios (PR) and 95% confidence intervals (95% CI). Results: Data of 1901 children, of which 942 (49.6%) were girls, with a mean age of 7.5 (SD: 0.5) was analyzed. A total of 24.1% (95%CI: 22.2%-26.1%) reported always consuming fast food, whilst this number was 22.4% (20.5%-24.3%) for soft drinks. Compared to the lowest socioeconomic quintile, those who were in higher socioeconomic status had more probability of consuming fast food and soft drinks (Chi-squared for trends <0.001). The highest socioeconomic quintile had a greater probability to always consume fast food (PR=1.42; 95%CI: 1.08-1.88) and soft drinks (PR=1.71; 95%CI: 1.24-2.37). Conclusions: This study shows that there is a significant association between the household socioeconomic level and the consumption of soft drinks and fast food.
Revisión por pares
APA, Harvard, Vancouver, ISO, and other styles
31

Сидорова, Л. П., and М. С. Височина. "Ідентифікація синтетичного харчового барвника Е 110 в безалкогольних напоях." Thesis, Сумський державний університет, 2017. http://essuir.sumdu.edu.ua/handle/123456789/66518.

Full text
Abstract:
Робота присвячена вирішенню задачі ідентифікації та кількісного визначення синтетичного харчового барвника (СХБ) Е 110 «жовтий сонячний захід» в безалкогольних напоях спектрофотометричним методом. Цей барвник уже заборонений у деяких країнах, тому контроль вмісту його у напоях важливий, а розробка методів ідентифікації та визначення актуальна.
APA, Harvard, Vancouver, ISO, and other styles
32

Aguinaldo, Jorge T. "Precipitative Softening and Ultrafiltration Treatment of Beverage Water." Scholar Commons, 2006. http://scholarcommons.usf.edu/etd/3895.

Full text
Abstract:
Lime softening, chlorination, clarification and filtration have been long recognized treatment processes for beverage water specifically the carbonated soft drink (CSD) because it provides consistent water quality required for bottling plants, however these processes are becoming uneconomical and causes more problems than the benefits they offer. These processes require very large foot print, occupy large plant volume, and generate large volume of sludge which causes disposal problems. Chlorination produces trihalomethanes (THMs) and other by-products which are detrimental to health and imparts tastes to the final products. Using the newly developed submerged spiral wound ultrafiltration membranes in conjunction with lime softening may replace the conventional lime softening, clarification and filtration processes. This research was conducted to demonstrate the feasibility of integrating immersed ultrafiltration (UF) membrane with lime softening. The objectives of this research was to achieve the water quality required by the CSD bottlers; determine the relationships of operating parameters such as pH and membrane flux with trans-membrane pressure (TMP), and membrane permeability; determine the optimum dosage of lime; evaluate the operating parameters as basis for the design and construction of the full scale plant; and predict the membrane cleaning intervals. A pilot unit consisting of lime reactor and UF system was designed and built for this research. The pilot unit was operated at various pH ranging from 7.3 to 11.2 and at membrane flux rates of 15, 30 and 45 gfd. The pilot unit was also operated at the CSD bottler’s operating conditions which is pH 9.8 at flux of 30 gfd. The pilot unit operated for a total of 1800 hours. The raw water source was from city water supply. The filtrate from the pilot unit achieved alkalinity reduction to 20 to 30 mg/L preferred by CSD bottlers, with lime dosage close to the calculated value. The filtrate turbidity during the test was consistently within 0.4 to 0.5 NTU. The TMP values obtained during the test ranges from 0.1 to 2.5 psi, while the permeability values ranges from 18.19 to 29.6 gfd/psi. The increase in flux results to corresponding increase in TMP, and increase in operating pH, increases the rate of TMP. Permeability decreases with increasing operating pH. The TOC reduction ranges from 2.6 % to 15.8% with increasing operating pH. No scaling of the UF membranes was observed during the test. Thirty days UF membrane cleaning interval was predicted. The results from this research can use as the basis of designing and operating a full scale Lime Softening UF Treatment Plant.
APA, Harvard, Vancouver, ISO, and other styles
33

Manuel, Elisângela Valdine Diogo. "Atributos determinantes no comportamento do consumidor luandense: análise dos refrigerantes Blue." Pontifícia Universidade Católica de São Paulo, 2016. https://tede2.pucsp.br/handle/handle/19317.

Full text
Abstract:
Submitted by Filipe dos Santos (fsantos@pucsp.br) on 2016-11-16T11:48:27Z No. of bitstreams: 1 Elisângela Valdine Diogo Manuel.pdf: 1703236 bytes, checksum: ba7fe23c738481c7c7ea70881a020ee4 (MD5)
Made available in DSpace on 2016-11-16T11:48:27Z (GMT). No. of bitstreams: 1 Elisângela Valdine Diogo Manuel.pdf: 1703236 bytes, checksum: ba7fe23c738481c7c7ea70881a020ee4 (MD5) Previous issue date: 2016-09-22
Consumer behavior is a widely studied topic and the findings in this field direct the marketing planning of various companies. The consumer of soft drinks, in particular, has been gaining momentum gradually as study and market area. In Angola, however, this is still in its infancy, with few published scientific research. In this sense, this study aimed to analyze the purchasing behavior of consumers of soft drinks, based on the identification of relevant attributes, influence factors and information sources valued at their purchase decision. A survey was applied (survey) with structured questions to a sample of 129 consumers in the city of Luanda, Angola, to assess their purchasing behavior based on established variables. It was found that the Blue soft drink consumers are mostly young people concentrated in the range of 18 to 30 years of age who are not yet in the labor market. On the other hand, it was found that the largest share of respondents are female and have completed higher education. It was also concluded that the variety of flavors is the factor that determines the purchase, the television media with more influence that decision
O comportamento do consumidor é um tema amplamente estudado e as descobertas nesse campo direcionam o planejamento do marketing de diversas empresas. O consumidor de refrigerantes, em específico, vem ganhando destaque gradualmente como área de estudo e mercado. Em Angola, porém, esse é ainda incipiente, com poucas pesquisas científicas publicadas. Nesse sentido, o presente trabalho teve como objetivo analisar o comportamento de compra dos consumidores de refrigerantes, com base na identificação de atributos relevantes, fatores de influência e fontes de informação valorizadas na sua decisão de compra. Foi aplicado um levantamento (survey) com questões estruturadas a uma amostra de 129 consumidores da cidade de Luanda, em Angola, para avaliar o seu comportamento de compra com base nas variáveis estabelecidas. Verificou-se que os consumidores de refrigerantes Blue são majoritariamente jovens concentrados na faixa dos 18 aos 30 anos de idade e que ainda não se encontram no mercado de trabalho. Por outro lado, constatou-se que a maior parcela dos entrevistados é do sexo feminino e possui o ensino superior completo. Concluiu-se igualmente que a variedade de sabores é o fator que determina à compra, sendo a televisão a mídia que mais influência essa decisão
APA, Harvard, Vancouver, ISO, and other styles
34

Salles, Luciana Nicodemos. "Proposta de metodologia para operação estável de reatores anaeróbios em indústrias de refrigerantes." Universidade do Estado do Rio de Janeiro, 2012. http://www.bdtd.uerj.br/tde_busca/arquivo.php?codArquivo=9519.

Full text
Abstract:
Embora seja crescente a utilização de reatores anaeróbios no tratamento de efluentes nas indústrias de refrigerantes, algumas características desta tecnologia ainda comprometem o desempenho, a estabilidade e a confiabilidade do processo, acarretando no aumento dos custos operacionais necessários para garantir a qualidade do efluente tratado, em adequação à todas as exigências legais. Dentre estas características destaca-se a vulnerabilidade do lodo anaeróbio a choques de produtos químicos. O presente trabalho propõe uma metodologia, baseada no método PDCA, com o objetivo de prevenir impactos negativos sobre o reator anaeróbio, através da identificação dos resíduos químicos gerados pela fábrica de refrigerantes, assim como a sua classificação, quanto a frequência de descartes e a severidade do impacto sobre a atividade dos microorganismos anaeróbios. O estudo mostrou, através da redução de DQO (Demanda Química de Oxigênio), quais produtos químicos apresentaram maior inibição sobre o lodo anaeróbio, possibilitando à fábrica direcionar ações de controle e contingência, além de pré-requisitos operacionais.
Although increasing the use of anaerobic reactors in the treatment of industrial effluents in soft drink industries, some features of this technology still undermine the performance, stability and reliability of the process, leading to increase operating costs required to ensure the quality of the treated effluent, suitability to legal requirements. Among these characteristics highlight the vulnerability of anaerobic sludge to chemical shocks. The present work proposes a methodology, based on the PDCA method in order to prevent negative impacts on the anaerobic reactor, by identifying the chemical wastes generated by the factory of soft drinks, as well as their classification, as the frequency of discharges and the severity of impact on the activity of anaerobic microorganisms. The study showed, through the reduction of COD (Chemical Oxygen Demand), which chemicals have greater inhibition on the anaerobic sludge, enabling to factory direct control actions and contingency operational prerequisites as well.
APA, Harvard, Vancouver, ISO, and other styles
35

Hankeová, Lucie. "Analýza postavení společnosti Coca-Cola na trhu nealkoholických nápojů v České republice." Master's thesis, Vysoká škola ekonomická v Praze, 2013. http://www.nusl.cz/ntk/nusl-193743.

Full text
Abstract:
The aim of this master thesis is to analyze the position of the Coca-Cola Company on the Czech market of non-alcoholic beverages using retail audit data. First of all, the information about non-alcoholic beverages market in the Czech Republic is provided as setting the context for the analysis itself. This includes the facts such as size, market structure and trends both in terms of covered categories and producers operating within the market. Subsequently, the Coca Cola Company as the globally largest producer of non-alcoholic beverages is presented into the given context and in relation to the main producers on the Czech market with emphasis on the segment of cola flavored drinks is assessed its position. The analysis primarily using hard retail audit data is in the final part of the thesis enriched with the results of the consumer survey delivering the important insights of consumers themselves.
APA, Harvard, Vancouver, ISO, and other styles
36

Tukur, Aminu. "Antimony and acetaldehyde migration from Nigerian and British PET bottles into water and soft drinks under typical use conditions : concentration of migrants and some trace elements in polyethylene terephthalate and in bottled contents." Thesis, University of Bradford, 2011. http://hdl.handle.net/10454/5369.

Full text
Abstract:
Also aged bottles are safer to use than new bottles because their chemical leaching was found to be lower than that of new bottles. This study recommends the reassessment of the absence of international guidelines for acetaldehyde in water and foods. The study also recommends that the amount of acetaldehyde that can be added to soft drinks as flavouring agent should be below the specific migration limit (SML) for migration of acetaldehyde from PET bottle into bottle contents. This is essential since the SML was designed to ensure that exposure to acetaldehyde, as a result of intake of bottled water and soft drinks in PET bottles, is below the tolerable daily intake (TDI) for acetaldehyde. As antimony was reported to go beyond the safe limits in some Nigerian bottled water and soft drinks after 11 months of storage this study discourages the use of bottle contents stored for a very long time.
APA, Harvard, Vancouver, ISO, and other styles
37

Kochová, Zuzana. "Mezinárodní marketingová strategie nealkoholického nápoje Guaraná Antarctica." Master's thesis, Vysoká škola ekonomická v Praze, 2010. http://www.nusl.cz/ntk/nusl-125212.

Full text
Abstract:
The thesis deals with the marketing strategy of Brazilian brand of soft drinks Guaraná Antarctica. Fisrt it describes the brand marketing strategy in the domestic market in Brazil and its entry to international markets. Furthermore the thesis analyzes market opportunities of this brand of drinks with guarana extract in Czech Republic and evaluate the trasfer of marketing strategies to Czech environment. As a result changes to the marketing strategy in order to improve brand's position on the Czech market are proposed.
APA, Harvard, Vancouver, ISO, and other styles
38

Jegelevičienė, Edita. "Reklamos įtaka Vilniaus miesto mokyklų 5, 7, 9 klasių mokinių maisto produktų pasirinkimui." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2014. http://vddb.library.lt/obj/LT-eLABa-0001:E.02~2012~D_20140704_175355-96591.

Full text
Abstract:
Daugelio tyrimų išvados atskleidžia tai, kad vaikų elgesys, žinios, požiūris į maistą bei sveikatos būklė yra įtakoti maisto reklamos, kuri šiuo atžvilgiu skatina vaikų nepalankių sveikatai maisto produktų pasirinkimą. Darbo tikslas – įvertinti reklamos įtaką Vilniaus miesto mokyklų 5, 7, 9 klasių mokinių maisto produktų pasirinkimui. Tyrimo metodai ir apimtis. Tyrimas atliktas pirmąjį mokslo metų pusmetį (spalio, lapkričio, gruodžio mėnesiais). Apklausti Augusto pagrindinės mokyklos, Radvilų gimnazijos, Minties gimnazijos, Šeškinės vidurinės ir Antano Vienuolio pagrindinės mokyklos 5, 7, 9 klasių mokiniai. Išdalinta 650 anketų, 14 anketų buvo grąžintos tuščios (mokiniai sirgo), 31 anketa atmesta, nes nebuvo atsakyta į anketos klausimus arba jos buvo tiesiog sugadintos. Atsako dažnis 93,1%. Statistikai duomenys apdoroti naudojantis statistinės analizės ir duomenų apdorojimo programine įranga – SPSS (16 versija), WINPEPI ir Microsoft Excel programa. Rezultatai ir išvados. Didžioji dauguma mokinių (80%) kasdien pusryčiauja, pietauja ir vakarieniauja. Aukštesnių klasių mergaičių, praleidžiančių pagrindinius valgymus, daugiau nei berniukų. Šiek tiek mažiau nei pusė mokinių vadovaujasi sveikos mitybos piramide ir vaisius valgo kiekvieną dieną. Kasdien daržoves valgančių mokinių dalis siekia trečdalį. Bulvių traškučius ir saldžiuosius gėrimus dauguma respondentų perka retai. Šiek tiek mažiau negu pusė mokinių, siekdami, kad tėvai jiems nupirktų išreklamuotą maisto produktą... [toliau žr. visą tekstą]
Many foreign scientific researches has revealed that children's behavior, knowledge, approach to food and health status are influenced by food advertising. This fact has negative health impact on children's food choices. Goal - to assess the impact of advertising on 5th, 7th, 9th classes student's food choice in schools of Vilnius city. Methods and scope of research. The research was made on the first half of the school year (in October, November and December). 5th, 7th, 9th classes students of 5 schools in Vilnius city: Žygimantas Augustas primary school, Radvilų gimnasium, Minties gimnasium, Šeškinė high school, Antanas Vienuolis primary school, were surveyed. 650 questionnaires were distributed, 14 questionnaires were returned blank (pupils were ill), 31 questionnaires rejected because an answers were illogical. The response rate is 93,1%. Statistical data processing was done using statistical analysis and data processing software - SPSS (version 16), WINPEPI and Microsoft Excel. Results and conclusion. The majority of students (80%) on a daily basis has breakfast, lunch and dinner. Higher grade girls spent their main meals, more than boys. Less than half of students follow a healthy diet pyramid and eat fruit every day. One third of students eat vegetables every day. Potato chips and sweet drinks by most respondents are buying rare. Only a third of parents buy advertised food for children, but that rarely do. Although about 90% of the students themselves buy an advertised... [to full text]
APA, Harvard, Vancouver, ISO, and other styles
39

Nilsson, Camilla, and Kathrin Strömgren. "Ungdomars kunskaper om dental erosion och deras konsumtionsvanor av sura drycker- en enkätstudie i åk 2 vid en gymnasieskolaAdolescents’ knowledge of dental erosion and their consumption habits of soft drinks -a questionnaire study among secondary school students." Thesis, Kristianstad University College, Department of Health Sciences, 2008. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-4614.

Full text
Abstract:

The aim of this study was to investigate the knowledge of dental erosion and the consumption habits of soft drinks among secondary school students. Differences between the sexes should also be investigated. The study consisted of 102 students, 60 women and 42 men, in the eleventh grade from a school in the south of Sweden. A questionnaire with 25 questions, divided in two parts with focus on knowledge respective consumption pattern and behaviour, was handed out and collected by the authors. The data showed that more than 50% of the participants had knowledge about dental erosion. More men than women knew about dental erosion. The main source of information was media (radio/newspapers/TV) and secondly dental personnel. A majority of the participants thought that the factors causing dental caries are the one’s that also may cause dental erosion. A majority of the students knew that soft drinks are a risk factor in the development of dental erosion. Men had a higher consumption of soft drinks compared to women. The results of the study indicate an inadequate level of knowledge of dental erosion among adolescents which has to be improved due to the increasing prevalence seen during recent years. It is of great importance that adolescents are aware of the factors that may cause dental erosion and how it may be prevented. Dental personnel ought to increase the information about the disease and dental hygienists may from this respect take a large responsibility of this matter.

APA, Harvard, Vancouver, ISO, and other styles
40

Donato, José Varela. "Empreendedorismo e estratégia: estudo de múltiplos casos de criação de empresas no setor de refrigerantes no Ceará." reponame:Repositório Institucional do FGV, 2011. http://hdl.handle.net/10438/8497.

Full text
Abstract:
Submitted by JOSÉ VARELA DONATO DONATO (jvarela@superig.com.br) on 2011-08-03T20:10:39Z No. of bitstreams: 1 TESE - Empreendedorismo e Estratégia.pdf: 2040306 bytes, checksum: ec0f87dee77d5c0f7e15ae6920a28565 (MD5)
Approved for entry into archive by Vera Lúcia Mourão (vera.mourao@fgv.br) on 2011-08-03T20:28:08Z (GMT) No. of bitstreams: 1 TESE - Empreendedorismo e Estratégia.pdf: 2040306 bytes, checksum: ec0f87dee77d5c0f7e15ae6920a28565 (MD5)
Approved for entry into archive by Vera Lúcia Mourão (vera.mourao@fgv.br) on 2011-08-03T20:31:43Z (GMT) No. of bitstreams: 1 TESE - Empreendedorismo e Estratégia.pdf: 2040306 bytes, checksum: ec0f87dee77d5c0f7e15ae6920a28565 (MD5)
Made available in DSpace on 2011-08-04T13:40:05Z (GMT). No. of bitstreams: 1 TESE - Empreendedorismo e Estratégia.pdf: 2040306 bytes, checksum: ec0f87dee77d5c0f7e15ae6920a28565 (MD5) Previous issue date: 2011-06-30
This research aims to describe how the process of creating two companies and their competitive strategies have developed in the carbonated soft drinks sector in the State of Ceará. It is a qualitative and descriptive research, in which interpretation plays a crucial role in data analysis, that consisted mainly of texts originated from interviews with the founders and general managers of two companies studied and managers of three supermarket chains as well as documents, articles, studies and statistics from the carbonated soft drinks sector. The research revealed that the entrepreneurial processes occured in a disordely way, the discovery of an opportunity resulted of a set of conditions, the entrepreneurs did not compare opportunities and used rational and non-rational criteria for evaluating opportunities, they didn’t have a long-term goal or vision at the beginning of their companies and exhibited confidence and optimism about the success of their business. Regarding the creation of competitive strategy, the results show that competition occurred in all segments of the value chain of companies, a cost leadership strategy was effective for entry into the market, but an obstacle to growth in face of changes in the economic profile and lifestyle of consumers; the intangible assets (brand reputation, knowledge, education for entrepreneurship, for example) and capabilities to effectively perform the activities in the value chain are more sustainable and valuable competitive advantages to business performance. Finally, the research results suggest that the development and evaluation of business creation projects must incorporate variables such as increasing the number of firms and their survival and mortality rates, entry costs, capacity utilization, and competitive movements in broader geographic areas.
Esta pesquisa tem por objetivo principal descrever como se desenvolveram, no setor de refrigerantes no Estado do Ceará, os processos de criação de duas empresas e de suas estratégias competitivas. Trata-se de pesquisa qualitativa, de natureza descritiva, em que a interpretação desempenha papel crucial na análise dos dados, constituídos principalmente de textos, originados de entrevistas com os fundadores e gerentes gerais das duas empresas estudadas e gerentes de três redes de supermercados, além de documentos, estudos, artigos e dados estatísticos do setor de refrigerantes. A pesquisa revelou que os processos de empreender ocorreram de maneira desordenada; a descoberta de uma oportunidade resultou do atendimento de um conjunto de condições; os empreendedores não compararam oportunidades e usaram critérios racionais e não racionais para avaliação de oportunidades, não tiveram meta ou visão de longo prazo na implantação de suas empresas e exibiram confiança e otimismo quanto ao sucesso de suas empresas. Quanto à criação da estratégia competitiva, os resultados mostram que a competição ocorreu em todos os segmentos da cadeia de valor das empresas; uma estratégia de liderança em custo foi eficaz para a entrada no mercado, mas impeditiva ao crescimento diante das mudanças no perfil econômico e estilo de vida dos consumidores; os recursos intangíveis (reputação da marca, conhecimento, educação para o empreendedorismo, por exemplo) e capacidades de executar com eficiência as atividades na cadeia de valores foram vantagens competitivas mais sustentáveis e valiosas para o desempenho empresarial. Finalmente, os resultados da pesquisa sugerem que a elaboração e a avaliação de projetos de criação de empresas devem incorporar variáveis como aumento do número de firmas e suas taxas de sobrevivência e mortalidade, custos de entrada, utilização de capacidade e movimentos competitivos em espaços geográficos mais amplos.
APA, Harvard, Vancouver, ISO, and other styles
41

AZEREDO, Denise Rosane Perdomo. "Desenvolvimento e aplica??o do teste desafio em refrigerante de laranja adicionado de concentrado de cenoura e ma??" Universidade Federal Rural do Rio de Janeiro, 2016. https://tede.ufrrj.br/jspui/handle/jspui/1675.

Full text
Abstract:
Submitted by Jorge Silva (jorgelmsilva@ufrrj.br) on 2017-05-19T18:26:23Z No. of bitstreams: 1 2016 - Denise Rosane Perdomo Azeredo.pdf: 2006973 bytes, checksum: 610e1499e6733b78ee2eb47034198a7d (MD5)
Made available in DSpace on 2017-05-19T18:26:23Z (GMT). No. of bitstreams: 1 2016 - Denise Rosane Perdomo Azeredo.pdf: 2006973 bytes, checksum: 610e1499e6733b78ee2eb47034198a7d (MD5) Previous issue date: 2016-08-25
Nowadays consumer desired healthy foods that promote benefits and free from food additives. The chemical composition of soft drinks, artificial colors and preservative, may pose a risk to consumer health due to the possibility of benzene formation, a recognized carcinogenic agent in humans and the association between artificial colors, allergic reactions and DNA damage. In this study, an orange soda formula containing the preservatives sodium benzoate and potassium sorbate with carrot and apple concentrate was developed. In parallel, we developed a standard formula containing tartrazine and sunset yellow. Physicochemical, microbiological and sensory analysis of formulas were carried out during the storage period of 150 days. It was observed that there were no changes in physicochemical parameters. However, the colorimetric analysis revealed a short shelf life in the sample containing the carrot and apple concentrate. Regarding microbiology, both formulations were according to regulation by public health agencies. The yeasts and molds counts presented 1 log cycle growth in the formula containing the carrot and apple concentrate, suggesting that the robustness of the developed matrix may be affected, if the hygiene conditions of processing line sanitation are not observed. It was found that the color was the sensory characteristic that most influenced consumers regarding the acceptability of the samples, signaling that this parameter interfered significantly in evaluating flavor and appearance The results obtained by microbiological challenge test and determination of growth potential (?) indicated that yeast and lactic acid bacteria are able to multiply in the formula containing carrot and apple concentrate without preservatives (? ? 0.5 log10), indicating that the formula is sensitive. Acid acetic bacteria, in these conditions, were inhibited. A preserved formula with the addition of carrot and apple concentrate and other formula with the addition of artificial colors were prepared. The results referring to the growth potential (?) indicated that yeast and lactic acid bacteria were inhibited (? ? 0.5 log10) in both formulas. However, the preservative resistant yeasts presented growth ability (? ? 0.5 log10). In the apple and carrot concentrate, it was observed that yeast, lactic acid bacteria and fungus Penicillium citrinum were inhibited, indicating that this ingredient should not be considered a nutrient source for microbial multiplication that would affect the formula robustness. It was verified the growth of the preservative resistant yeasts (growth potential ? ? 0,5 log10) in all the evaluated formulas and ingredient. The data obtained, in this study, indicate that the development of more natural foods still represents a challenge for the food industry.
Atualmente o consumidor anseia por alimentos mais naturais, saud?veis, que promovam benef?cios ? sa?de e que sejam isentos de aditivos. Nesse sentido, a composi??o qu?mica dos refrigerantes, especialmente no que concerne aos corantes artificiais e conservadores pode representar riscos ? sa?de do consumidor, devido a possibilidade de forma??o de benzeno, reconhecido agente carcinog?nico ao homem, e a associa??o entre corantes artificiais, rea??es al?rgicas e efeitos delet?rios ao DNA. Nessa pesquisa, inicialmente, desenvolveu-se uma formula??o de refrigerante de laranja, contendo os conservadores benzoato de s?dio e sorbato de pot?ssio, na qual os corantes artificiais ? amarelo tartrazina e amarelo crep?sculo foram substitu?dos por concentrado de cenoura e ma??. Em paralelo, desenvolveu-se uma formula??o controle. Foram realizadas an?lises f?sico-qu?micas, microbiol?gicas e sensorial das formula??es durante o per?odo de armazenamento de 150 dias. Observou-se o atendimento ao padr?o de identidade e qualidade e estabilidade das formula??es em rela??o aos par?metros f?sico-qu?micos. Entretanto, na an?lise colorim?trica observou-se uma degrada??o de cor percept?vel ao consumidor na amostra contendo o concentrado de cenoura e ma??. Em rela??o as an?lises microbiol?gicas, ambas as formula??es atenderam aos par?metros preconizados pela legisla??o. Entretanto, a contagem de bolores e leveduras apresentou crescimento de 1 ciclo log na formula??o contendo o concentrado de cenoura e ma??, sugerindo que a robustez da matriz desenvolvida pode ser afetada, se as condi??es de higieniza??o da linha de processamento n?o forem observadas. Em rela??o a an?lise sensorial, verificou-se que a cor foi a caracter?stica sensorial que mais influenciou os consumidores com rela??o a aceitabilidade das amostras, sinalizando que esse par?metro interferiu, de forma significativa na avalia??o do sabor e apar?ncia. Os resultados referentes a aplica??o do teste desafio e a determina??o do potencial de multiplica??o microbiana (?) indicaram que as leveduras e bact?rias l?cticas s?o capazes de se multiplicar na formula??o adicionada de concentrada de cenoura e ma?? sem conservadores (? ? 0,5 log10), sinalizando que a formula??o ? sens?vel. As bact?rias ac?ticas, nessas condi??es, foram inibidas. Nas formula??es preservadas quimicamente com adi??o de concentrado de cenoura e ma?? e a adicionada de corantes artificiais, os resultados referentes ao potencial de multiplica??o microbiana (?) indicaram que as leveduras e bact?rias l?cticas foram inibidas (? ? 0,5 log10) em ambas as formula??es. Entretanto, as leveduras resistentes a conservadores apresentaram habilidade de crescimento (? ? 0,5 log10). No ingrediente concentrado de cenoura e ma??, observou-se que as leveduras, bact?rias l?cticas e o fungo Penicillium citrinum foram inibidos, indicando que o concentrado n?o deve ser considerado uma fonte de nutriente para a multiplica??o microbiana que afetaria a robustez da formula??o. Constatou-se a multiplica??o das leveduras resistentes a conservadores, com potencial de multiplica??o ? ? 0,5 log10 em todas as formula??es e ingrediente avaliados. Os dados obtidos no presente estudo sinalizam que o desenvolvimento de alimentos mais naturais ainda representa um desafio para a ind?stria de alimentos.
APA, Harvard, Vancouver, ISO, and other styles
42

Nováková, Kristýna. "Komunikační strategie a zhodnocení uvedení značky Sládkova limonáda na trh." Master's thesis, Vysoká škola ekonomická v Praze, 2015. http://www.nusl.cz/ntk/nusl-264191.

Full text
Abstract:
This diploma thesis is focused on the communication strategy of the Staropramen brand Sládkova limonáda. The thesis is aimed on the description of the marketing strategy of the brand with main focus on communication strategy. The emphasis is placed on current trends affecting the market and the strategies of companies presented on the market. The major goal is to create a communication strategy plan for Staropramen Sládkova limonáda. The communication strategy is based on theoretical knowledge, information and data collected through a questionnaire survey, situational analysis and subsequent evaluation of the strategy of launching the brand on the Czech market.
APA, Harvard, Vancouver, ISO, and other styles
43

Heasman, Michael Kenneth. "Influence of changing patterns of sucrose consumption on industrial users : response by manufacturers of soft drinks, biscuits, cereals, cakes confectionery, ice-cream, jams, canned products and other sugar-containing foods to the U.K. dietary guidelines that relate to sucrose consumption." Thesis, University of Bradford, 1988. http://hdl.handle.net/10454/4223.

Full text
Abstract:
Sugar is intrinsically linked with the modern food system. Large sections of the U. K. food industry are dependent on its use and functional qualities. Supplies of sucrose entering the food chain have declined 25% between the 1950's and 1980's and currently stand around 37 kg/person/year. Furthermore, U. K. dietary guidelines over the past 14 years have consistently suggested caution over how much sugar is eaten, especially in manufactured foods. Dietary guidelines such as the NACNE report (1983) recommend average sugar consumption should be no more than 20 kg/person/year. Currently, two-thirds of sugar supplies are bought for use in food and drink manufacture. Continued pressures on sugar consumption and negative consumer attitudes to sugar may be reflected in lost sales of sugar-containing foods. The available information on U. K. sugar consumption is critically assessed. Although the main sources of sugar supply are identified, individual sugar consumption is shown to vary by considerable amounts. The place of sucrose is examined in relation to other sweeteners and why and where sugars and sweeteners are used in food systems. The promotion of "no added sugar" and "sugar free" products is examined since the publication of the NACNE report to the end of 1987. To further test the impact of changing patterns of sugar consumption on food and drink manufacturers a national survey of manufacturers who use sugar was carried out in early 1988. This was an attitudinal postal questionnaire and responses to the issue of sugar, diet and health were analysed. Respondents bought an estimated 650,000 tonnes of sugar in 1986, around 45% of the total industrial market. While the survey aggregate were fully supportive of sucrose, respondents reported that the majority of consumers were worried about sugar being bad for health and were actively cutting down on individual intakes. There were significant differences to the issue of sugar, diet and health dependent on company size, whether a company manufactured for a retailer's own label and if products had already been marketed at a "healthy eating" segment. However, in general, while manufacturers considered consumer attitudes to sugar to be important they had to be put in the context of other factors. So far the impact of changing patterns of sugar consumption is not reflected in the total average industrial purchases of sugar, although substantial "sugar-free" and "sugar-reduced" product niches have been established.
APA, Harvard, Vancouver, ISO, and other styles
44

Heasman, Michael Kenneth. "Influence of changing patterns of sucrose consumption on industrial users. Response by manufacturers of soft drinks, biscuits, cereals, cakes confectionery, ice-cream, jams, canned products and other sugar-containing foods to the U. K. dietary guidelines that relate to sucrose consumption." Thesis, University of Bradford, 1988. http://hdl.handle.net/10454/4223.

Full text
Abstract:
Sugar is intrinsically linked with the modern food system. Large sections of the U. K. food industry are dependent on its use and functional qualities. Supplies of sucrose entering the food chain have declined 25% between the 1950's and 1980's and currently stand around 37 kg/person/year. Furthermore, U. K. dietary guidelines over the past 14 years have consistently suggested caution over how much sugar is eaten, especially in manufactured foods. Dietary guidelines such as the NACNE report (1983) recommend average sugar consumption should be no more than 20 kg/person/year. Currently, two-thirds of sugar supplies are bought for use in food and drink manufacture. Continued pressures on sugar consumption and negative consumer attitudes to sugar may be reflected in lost sales of sugar-containing foods. The available information on U. K. sugar consumption is critically assessed. Although the main sources of sugar supply are identified, individual sugar consumption is shown to vary by considerable amounts. The place of sucrose is examined in relation to other sweeteners and why and where sugars and sweeteners are used in food systems. The promotion of "no added sugar" and "sugar free" products is examined since the publication of the NACNE report to the end of 1987. To further test the impact of changing patterns of sugar consumption on food and drink manufacturers a national survey of manufacturers who use sugar was carried out in early 1988. This was an attitudinal postal questionnaire and responses to the issue of sugar, diet and health were analysed. Respondents bought an estimated 650,000 tonnes of sugar in 1986, around 45% of the total industrial market. While the survey aggregate were fully supportive of sucrose, respondents reported that the majority of consumers were worried about sugar being bad for health and were actively cutting down on individual intakes. There were significant differences to the issue of sugar, diet and health dependent on company size, whether a company manufactured for a retailer's own label and if products had already been marketed at a "healthy eating" segment. However, in general, while manufacturers considered consumer attitudes to sugar to be important they had to be put in the context of other factors. So far the impact of changing patterns of sugar consumption is not reflected in the total average industrial purchases of sugar, although substantial "sugar-free" and "sugar-reduced" product niches have been established.
APA, Harvard, Vancouver, ISO, and other styles
45

Волос, Д. Ю. "Оцінка асортименту, експертиза якості безалкогольних напоїв та формування переваг споживачів стосовно окремих торговельних марок." Thesis, Одеський національний економічний університет, 2020. http://dspace.oneu.edu.ua/jspui/handle/123456789/12492.

Full text
Abstract:
У роботі охарактеризовано асортимент безалкогольних напоїв, що представлений на українському ринку; визначено класифікацію та чинники формування якості безалкогольних напоїв; обґрунтовано споживні властивості безалкогольних напоїв та чинників їх формування; проаналізовано стан та тенденції розвитку ринку безалкогольних напоїв в Україні; виявлено чинники формування споживчого попиту на безалкогольні напої; проведено товарознавчу оцінку якості зразків безалкогольних напоїв, що реалізується в торговельній мережі.
The paper describes the range of soft drinks presented on the Ukrainian market; the classification and factors of formation of quality of soft drinks are defined; the consumer properties of soft drinks and factors of their formation are substantiated; the state and tendencies of development of the market of soft drinks in Ukraine are analyzed; the factors of formation of consumer demand for soft drinks are revealed; a commodity assessment of the quality of soft drink samples was carried out, which is sold in the trade network.
APA, Harvard, Vancouver, ISO, and other styles
46

Silva, Amaro Ilídio Vespasiano 1985. "Avaliação da microarquitetura e resistência óssea em ratos submetidos à dieta diária de café e refrigerantes à base de cola e guaraná : Evaluation of microarchitecture and bone resistance in mice with daily diet of coffe and soft drinks based in coke and guarana." [s.n.], 2014. http://repositorio.unicamp.br/jspui/handle/REPOSIP/289560.

Full text
Abstract:
Orientador: Lourenço Correr Sobrinho
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Odontologia de Piracicaba
Made available in DSpace on 2018-08-24T19:04:20Z (GMT). No. of bitstreams: 1 Silva_AmaroIlidioVespasiano_D.pdf: 825243 bytes, checksum: 348fd72cdb122213d969293a350a2f66 (MD5) Previous issue date: 2014
Resumo: O objetivo neste estudo foi investigar e comparar os efeitos da dieta de café e refrigerantes à base de cola e guaraná sobre a microarquitetura e resistência óssea em ratos. Foram utilizados 80 ratos (Rattus norvegicus, Albinus Wistar), sendo 40 machos e 40 fêmeas, distribuídos em 8 grupos experimentais que receberam água (grupos controles), refrigerantes à base de cola, guaraná e café ad libitum. Ao término dos 48 dias de administração das substâncias, todos os animais foram sacrificados e o fêmur direito coletado para análise por microtomografia computadorizada e ensaio de resistência à flexão de três pontos. Após tabulação dos dados e análise estatística (ANOVA), foi observado alteração na microarquitetura óssea nos seguintes parâmetros analisados pela microtomografia computadorizada: volume de tecido (TV), volume ósseo (BV), superfície de tecido (TS), superfície óssea (BS), número de trabéculas ósseas (Tb.N), espessura das trabéculas ósseas (Tb.Th), volume de poros fechados (Po.V(cl)) e Volume de poros abertos (Po.V(op)) além de alterações na resistência óssea nas fêmeas. Concluiu-se que A ingestão das substâncias avaliadas causou alteração na microarquitetura óssea, levando a um aumento dos parâmetros de volume, tanto ósseo quanto de tecido. Porém, o consumo de refrigerante à base de guaraná e de café reduziram a microarquitetura trabecular; além disso, a ingestão de café e de refrigerante à base de cola aumentou o risco à fratura óssea nas fêmeas
Abstract: The aim of this study was to investigate and compare the effects of daily diet of coffee and soft drinks based in coke and guarana over the microarchitecture and bone strength in rats. 80 rats ( Rattus norvegicus, Albinus Wistar ) were used, 40 males and 40 females, divided into 8 experimental groups that received water (control groups), coke and guarana and coffe ad libitum. At the end of the 30 days of administration of substances, all animals were sacrificed and the right femur collected for analysis by computerized microtomography and testing flexion module of three points. After tabulating the data and statistical analysis (ANOVA), was observed changes in the bone microarchitecture in the following parameters assessed by computed microtomography: tissue volume (TV), bone volume (BV), tissue surface (TS), bone surface (BS), trabecular number (Tb.N), trabecular thickness (Tb.Th), volume of closed pores (Po.V(cl)) and volume of open pores (Po.V(op)), also changes in bone strength in females . It was concluded that ingestion of substances evaluated caused change in bone microarchitecture, leading to an increase in volume parameters, both bone as tissue. However, the consumption of coolant based on guarana and coffee reduced trabecular microarchitecture; Furthermore, ingestion of coffee and cola soft drink to increased risk of bone fracture in females
Doutorado
Radiologia Odontologica
Doutor em Radiologia Odontológica
APA, Harvard, Vancouver, ISO, and other styles
47

Häggström, Andreas. "An Empirical Analysis of Soft Drink Addiction." Thesis, Umeå universitet, Nationalekonomi, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-107608.

Full text
APA, Harvard, Vancouver, ISO, and other styles
48

Balian, Arax. "Influences On School-Age Children’s Milk And Soft Drink Intake." Case Western Reserve University School of Graduate Studies / OhioLINK, 2008. http://rave.ohiolink.edu/etdc/view?acc_num=case1228451014.

Full text
APA, Harvard, Vancouver, ISO, and other styles
49

Balian, Arax. "Influences on school-age children's milk and soft drink intake." Cleveland, Ohio : Case Western Reserve University, 2008. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=case1228451014.

Full text
APA, Harvard, Vancouver, ISO, and other styles
50

Munnoch, A. C. "Studies into the development of monoclonal antibody-based ELISA systems for the rapid detection of Brettanomyces and Zygosaccharomyces yeasts." Thesis, University of Reading, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.383384.

Full text
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the bibliographies on the topic 'Soft drinks' for other source types:
Journal articles Books
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography