Log in

Relevant bibliographies by topics / Yoghurt packaging / Journal articles

To see the other types of publications on this topic, follow the link: Yoghurt packaging.

Journal articles on the topic 'Yoghurt packaging'

Author: Grafiati

Published: 4 June 2021

Last updated: 21 February 2023

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

Select a source type:

Consult the top 44 journal articles for your research on the topic 'Yoghurt packaging.'

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 journal articles on a wide variety of disciplines and organise your bibliography correctly.

1

Eker, Bülent, and Ayşegül Akdogan Eker. "Developing Packaging by Using Smart Material which Helps to Realize Spoilage in Yoghurt." Key Engineering Materials 471-472 (February 2011): 185–90. http://dx.doi.org/10.4028/www.scientific.net/kem.471-472.185.

Full text

Abstract:

The important effect of yoghurt on people's health caused increasing of many technological works and researches not only in our country but also all over the world.The environment in which yoghurt kept, may cause many sort of germs and contamination paths by the effects of some factors which are fairly similar to its own structure. These factors change the shelf-life of yoghurt and finally cause spoilage in yoghurt. In this context, it is known that the scientific works in this area which are aiming to minimize this spoilage effect, focus on the yogurt structure and packaging of yoghurt. The a

APA, Harvard, Vancouver, ISO, and other styles

2

Tomić Maksan, Marina. "Consumers’ attitudes, motives and behaviour towards organic yoghurt in Croatia." Mljekarstvo 72, no. 1 (December 23, 2021): 43–53. http://dx.doi.org/10.15567/mljekarstvo.2022.0105.

Full text

Abstract:

The organic food market is constantly growing, while organic yoghurt belongs to the category of the best-selling organic products in the dairy products group. The aim of this study was to determine consumer behaviour in the purchase and consumption of organic yoghurt, attitudes concerning organic yoghurt, and motives for organic yoghurt purchase. An online survey was conducted among organic yoghurt buyers. More than a third of respondents buy and consume organic yoghurt two to three times a month. Respondents buy most often organic yoghurt made from cow’s milk, in plastic packaging, in superma

APA, Harvard, Vancouver, ISO, and other styles

3

Amar, Abu, Muhami Muhami, Iyus Hendrawan, and Edward S. Tampubolon. "INKUBATOR PRODUKSI YOGHURT SKALA RUMAH TANGGA UNTUK PERBAIKAN PROSES PRODUKSI DI KABUPATEN KUNINGAN." MITRA: Jurnal Pemberdayaan Masyarakat 2, no. 2 (November 1, 2018): 80–91. http://dx.doi.org/10.25170/mitra.v2i2.102.

Full text

Abstract:

The quality of yoghurt produced in District of Cipari, Cigugur Kuningan Regency failed to meet the required standard despite the fact that socialization of yoghurt GMP program, facilitation and delivery of inkubator for yoghurt production had been implemented. Therefore, this study reported the performance of the incubators which had been produced and granted to two cooperatives in the District of Cipari, Kuningan, namely Laras Ati and Lembah Kamoning. The method used was to directly test the incubators for the production of yoghurt in a laboratory Institut Teknologi Indonesia and in Kuningan.

APA, Harvard, Vancouver, ISO, and other styles

4

Aggarwal, Ankit, and Horst-Christian Langowski. "Packaging Functions and Their Role in Technical Development of Food Packaging Systems: Functional Equivalence in Yoghurt Packaging." Procedia CIRP 90 (2020): 405–10. http://dx.doi.org/10.1016/j.procir.2020.01.063.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

Sözeri Atik, Didem, and Fatma Çoşkun. "Some Properties of Probiotic Yoghurt Produced for Babies by Adding Fruit Puree, Containing B. infantis, B. bifidum, B. longum, L. paracasei." Turkish Journal of Agriculture - Food Science and Technology 9, no. 10 (November 1, 2021): 1840–48. http://dx.doi.org/10.24925/turjaf.v9i10.1840-1848.4337.

Full text

Abstract:

Probiotic yoghurt with fruit was produced to enrich the intestinal flora of infants and to prevent various ailments in infants when the flora is inadequate. Peach, apple and pear purees (10% and 20% each), cow milk, milk powder, starter culture (combination of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Bifidobacterium infantis, Bifidobacterium bifidum, Bifidobacterium longum and Lactobacillus paracasei) were used in the production of probiotic yogurt for babies. Some properties of yoghurt samples were investigated during fermentation and on the 1st, 7th, 14th and 21

APA, Harvard, Vancouver, ISO, and other styles

6

Walker, Karen Z., Julie Woods, Jamie Ross, and Rachel Hechtman. "Yoghurt and dairy snacks presented for sale to an Australian consumer: are they becoming less healthy?" Public Health Nutrition 13, no. 7 (December 22, 2009): 1036–41. http://dx.doi.org/10.1017/s1368980009992965.

Full text

Abstract:

AbstractObjectiveTo assess the nutrient profile of yoghurts and dairy desserts.DesignNutrition information panels and product labels on yoghurts and dairy desserts offered for sale were surveyed in 2005 and 2008 and nutrients analysed by two nutrient profiling systems.SettingA large supermarket in metropolitan Melbourne, Australia.ResultsIn total, 248 and 140 dairy snacks (yoghurt, fromage frais or dairy desserts) were surveyed in 2005 and 2008, respectively. Over this time, median packet size rose significantly (P≤ 0·001). In yoghurts, median energy and total fat content also increased while

APA, Harvard, Vancouver, ISO, and other styles

7

Piqueras-Fiszman, Betina, and Charles Spence. "The influence of the feel of the container on the perception of food within." Seeing and Perceiving 25 (2012): 66. http://dx.doi.org/10.1163/187847612x646875.

Full text

Abstract:

Most of the published research on the perception of food and drink has focused on what happens in-mouth during consumption. It is, however, important to note that people’s judgments are also profoundly influenced by other sensory cues, such as haptic input, be it their direct (oral-somatosensory) contact with the food itself, or their indirect contact with the product packaging, plateware, or cutlery as well. A series of experiments are reported which together demonstrate that people also evaluate the sensory characteristics, and even the quality and estimated price, of foods and beverages bas

APA, Harvard, Vancouver, ISO, and other styles

8

Hidanah, Sri, Emy Koestanti Sabdoningrum, and Anam Al-Arif. "PELATIHAN SUSU PASTEURISASI, YOGHURT DAN CARA PENGEMASANNYA DALAM PENINGKATKAN PENDAPATAN PANTI ASUHAN HIMATUN AYAT." Jurnal Layanan Masyarakat (Journal of Public Services) 5, no. 2 (November 24, 2021): 382. http://dx.doi.org/10.20473/jlm.v5i2.2021.382-389.

Full text

Abstract:

AbstractHimmatun Ayat was an orphanage located on Jalan Dukuh Kupang, Surabaya, East Java which aimed to build public awareness of orphans, poor people, and neglected children in achieving their goals for a better future. The problems faced by the Himmatun Ayat orphanage during the COVID-19 pandemic were the decline in turnover and market saturation for their products. The solution was to evoke entrepreneurship development during the pandemic with innovation and technology by providing training on the manufacture of various flavors pasteurized milk, yogurt, and packaging methods to increase th

APA, Harvard, Vancouver, ISO, and other styles

9

Miller, Craig W., Minh H. Nguyen, Michael Rooney, and Kaila Kailasapathy. "The influence of packaging materials on the dissolved oxygen content of probiotic yoghurt." Packaging Technology and Science 15, no. 3 (2002): 133–38. http://dx.doi.org/10.1002/pts.578.

Full text

APA, Harvard, Vancouver, ISO, and other styles

10

Theben, Alexandra, Melissa Gerards, and Frans Folkvord. "The Effect of Packaging Color and Health Claims on Product Attitude and Buying Intention." International Journal of Environmental Research and Public Health 17, no. 6 (March 18, 2020): 1991. http://dx.doi.org/10.3390/ijerph17061991.

Full text

Abstract:

Packaging design is an important factor when consumers look out for healthy food. The study tested for effects of packaging color and health claims of a fictional fruit yoghurt package on attitude towards the product and subsequently, consumer’s buying intention, using a 2 × 2 between-subjects experimental design. We also tested whether interest in healthy food is a moderating factor. We found no evidence to support that visual cues (color) and textual cues (health-related advertising claims) are effective in influencing consumer attitude towards the product. Consumers did not show a more posi

APA, Harvard, Vancouver, ISO, and other styles

11

Kráľová, Nikola, Markéta Šerešová, and Vladimír Kočí. "Porovnání environmentálních dopadů různých typů jogurtových kelímků." Entecho 3, no. 1 (2020): 6–9. http://dx.doi.org/10.35933/entecho.2020.02.

Full text

Abstract:

Cílem práce bylo posoudit environmentální dopady různých typů zvolených jogurtových kelímků vyrobených z různých materiálů: z plastu, papíru, skla či z kompozitního materiálu. Environmentální dopady byly vyhodnoceny metodou posuzování životního cyklu (z angl. life cycle assessment, LCA). Výsledky práce ukazují, že skleněné a kompozitní obaly jsou horší než obaly plastové, s výjimkou kategorie dopadu Spotřeba fosilních surovin a humánní toxicita. Jako nejlepší vychází plastový obal s K3 dekorací (papír), který ve všech hodnocených kategoriích dopadu vykazuje nejlepší výsledky. V kategorii dopad

APA, Harvard, Vancouver, ISO, and other styles

12

Talwalkar, Akshat, Craig W. Miller, Kaila Kailasapathy, and Minh H. Nguyen. "Effect of packaging materials and dissolved oxygen on the survival of probiotic bacteria in yoghurt." International Journal of Food Science and Technology 39, no. 6 (June 2004): 605–11. http://dx.doi.org/10.1111/j.1365-2621.2004.00820.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

13

Sajdakowska, Marta, and Agnieszka Tekień. "To Raise or Not to Raise the Level of Ingredients in Yoghurts: Polish Consumer Preferences Regarding Dairy Products." Nutrients 11, no. 10 (October 19, 2019): 2526. http://dx.doi.org/10.3390/nu11102526.

Full text

Abstract:

Modern consumers are becoming increasingly aware of the perceived health benefits of food. As a result, they are in search of various types of information, for example, information on the packaging of food products that could confirm to what extent the purchased product will meet their expectations regarding the proper composition, that is, nutritional value, or perceived health values earlier mentioned. Furthermore, consumers increasingly seek new dairy products with additional health benefits and, therefore, it is essential to explore which attributes are important drivers of food choices an

APA, Harvard, Vancouver, ISO, and other styles

14

Kumar, Pradyuman, and H. N. Mishra. "Storage stability of mango soy fortified yoghurt powder in two different packaging materials: HDPP and ALP." Journal of Food Engineering 65, no. 4 (December 2004): 569–76. http://dx.doi.org/10.1016/j.jfoodeng.2004.02.022.

Full text

APA, Harvard, Vancouver, ISO, and other styles

15

Nabila, Risa, and R. Myrna Nur Sakinah. "Analysis of Icons, Indexes, and Symbols in YouTube Advertisement of SilverQueen Very Berry Yoghurt." Journal of Scientific Research, Education, and Technology (JSRET) 2, no. 1 (December 29, 2022): 1–20. http://dx.doi.org/10.58526/jsret.v2i1.34.

Full text

Abstract:

Advertising as a material for semiotic study, this article describes the signs found in SilverQueen chocolate advertisements for the very berry yogurt flavor variant on YouTube and also the meaning of the signs between the signifier and signified based on the object. This study aims to find out signifiers and signifieds, find out the meaning contained in SilverQueen chocolate advertisements with very berry yogurt flavors on YouTube, such as how semiotics looks at the meaning of messages in advertisements. The method used in this study uses qualitative analysis methods. With this method, resear

APA, Harvard, Vancouver, ISO, and other styles

16

Aggarwal, Ankit, Markus Schmid, Martin Kumar Patel, and Horst-Christian Langowski. "Function-driven Investigation of Non-renewable Energy Use and Greenhouse Gas Emissions for Material Selection in Food Packaging Applications: Case Study of Yoghurt Packaging." Procedia CIRP 69 (2018): 728–33. http://dx.doi.org/10.1016/j.procir.2017.11.132.

Full text

APA, Harvard, Vancouver, ISO, and other styles

17

Kádeková, Zdenka, Ingrida Košičiarová, Vladimir Vavřečka, and Milan Džupina. "The impact of packaging on consumer behavior in the private label market – the case of Slovak consumers under 25 years of age." Innovative Marketing 16, no. 3 (August 7, 2020): 62–73. http://dx.doi.org/10.21511/im.16(3).2020.06.

Full text

Abstract:

Although there were many consumer behavior studies, their focus was on traditional brands. Despite that, their conclusions and recommendations can serve as a model for private label research. This paper aims to find out the influence of packaging on consumer purchasing decisions in the yoghurt segment. Attention was drawn to Slovak consumers under the age of 25 years. To achieve the aim, survey, structured questionnaire (549 randomly chosen respondents) and blind test (20 respondents) methods were used. For a deeper analysis, four hypotheses were set out and tested using statistical methods of

APA, Harvard, Vancouver, ISO, and other styles

18

Verzera, Antonella, Concetta Condurso, Vincenza Romeo, Gianluca Tripodi, and Marisa Ziino. "Solid-Phase Microextraction Coupled to Fast Gas Chromatography for the Determination of Migrants from Polystyrene-Packaging Materials into Yoghurt." Food Analytical Methods 3, no. 2 (May 26, 2009): 80–84. http://dx.doi.org/10.1007/s12161-009-9088-x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

19

Kurniawan, Johannes. "Yogurt Favorite Level Test Using Basic Ingredients Soybean Milk With Addition of Green Spinach (Amaranthus Tricolor L.)." TRJ Tourism Research Journal 4, no. 2 (October 31, 2020): 185. http://dx.doi.org/10.30647/trj.v4i2.87.

Full text

Abstract:

Spinach is food that is easily wilted and easily damaged, so spinach that has been harvested must be immediately marketed and consumed. There are two methods to extend the shelf life of spinach, namely cooling and drying methods. This study uses the drying method. The advantages of drying compared to cooling are that the dried material is more durable, the volume and weight are reduced, resulting in lower costs for packaging, transportation and storage. Along with the development of food technology, vegetable milk began to be introduced as an alternative ingredient for making yogurt whose nutr

APA, Harvard, Vancouver, ISO, and other styles

20

Kiyataka, Paulo Henrique M., Sílvia T. Dantas, and Juliana Azevedo Lima Pallone. "Method for assessing lead, cadmium, mercury and arsenic in high-density polyethylene packaging and study of the migration into yoghurt and simulant." Food Additives & Contaminants: Part A 31, no. 1 (January 2, 2014): 156–63. http://dx.doi.org/10.1080/19440049.2013.855826.

Full text

APA, Harvard, Vancouver, ISO, and other styles

21

Setyowati, Lestari, Sari Karmina, Arif Sutrisno, Fariza Wahyu Arizal, and Barotun Mabaroh. "Pengembangan ‘gully’ melalui pengadaan alat produksi, strategi pemasaran dan desain label kemasan untuk IRT susu olahan." Transformasi: Jurnal Pengabdian Masyarakat 17, no. 2 (December 31, 2021): 256–68. http://dx.doi.org/10.20414/transformasi.v17i2.3805.

Full text

Abstract:

[Bahasa]: M99 Beverage adalah salah satu industri rumah tangga (IRT) di desa Tambakyudan, Kota Pasuruan yang bergerak pada produk olahan susu, salah satunya yaitu ‘Gully’ (Yoghurt Jelly). Di masa sulit pandemi Covid-19, M99 Beverage terpaksa vakum setelah berupaya maksimal untuk tetap beroperasi di tiga bulan awal kasus positif Covid-19. Permasalahan yang dihadapi M99 Beverage adalah terkait dengan upaya produksi, pengemasan, dan pemasaran produk. Produksi Gully tidak berjalan secara maksimal karena masih diproduksi secara manual dan tergantung pada suhu ruangan dalam pembuatan kefirnya. Masal

APA, Harvard, Vancouver, ISO, and other styles

22

Krivosikova, Alexandra, Jana Rybanska, Ludmila Nagyova, and Andrej Geci. "Consumer Behaviour of Seniors on the Cow’s Milk Market in Slovakia: Silver Persuading Techniques." Marketing and Management of Innovations, no. 1 (2020): 200–207. http://dx.doi.org/10.21272/mmi.2020.1-16.

Full text

Abstract:

Seniors are usually perceived as an unattractive segment, mostly due to their limited spending power. In Slovakia, the number of seniors has continuously been increasing. The population has been growing older. In Europe, more than a quarter of the population is expected to be aged 65 years or older by 2050. That is the main reason why we have to understand the consumer behaviour and decision-making processes of senior consumers. The presented paper deals with the consumer behaviour of seniors on the Slovak market of cow’s milk since it is the most commonly consumed type of milk in Slovakia. Op

APA, Harvard, Vancouver, ISO, and other styles

23

Elsherif, W., and D. Ali. "Antibacterial effect of silver nanoparticles on antibiotic resistant E. coli O157:H7 isolated from some dairy products." BULGARIAN JOURNAL OF VETERINARY MEDICINE 23, no. 4 (2020): 432–42. http://dx.doi.org/10.15547/bjvm.2019-0027.

Full text

Abstract:

Food safety is a worldwide health goal so foodborne diseases are a main health concern. A total 150 of dairy products samples (locally made yoghurt, ice cream and Talaga cheese) (50 for each type) were examined for E.coli O157:H7 detection and PCR confirmation using fliCH7 gene. E. coli O157:H7 was detected at 18%, 4%, 8% respectively, in samples. The isolates showed broad antibiotic resistance against vancomycin (84.6%), penicillin G (76.9%), cloxacillin (69.2%) and tetracycline (61.5%). Because of increasing number of microorganisms that are resistant to multiple antibiotics causing continui

APA, Harvard, Vancouver, ISO, and other styles

24

Asmawati, Endahin, and Arif Herlambang. "PEMBERDAYAAN MASYARAKAT DALAM PENGELOLAN HASIL PERTANIAN UBI JALAR DI DESA SELOTAPAK." PEDULI: Jurnal Ilmiah Pengabdian Pada Masyarakat 4, no. 1 (April 3, 2020): 1–12. http://dx.doi.org/10.37303/peduli.v4i1.142.

Full text

Abstract:

Selotapak is one of the villages in the Trawas District area of Mojokerto Regency, East Java. This village is one of the sweet potato producing communities. At the time of harvest, the harvest reaches 40-50 tons per hectare. But often at the time of harvest, the price of sweet potatoes becomes very low. This price makes farmers unable to benefit, even many who lose. On the other hand, the storage period of sweet potatoes is also not long. The farmers must immediately sell their crops. Therefore another alternative is needed in marketing sweet potatoes so that the selling price can increase.

APA, Harvard, Vancouver, ISO, and other styles

25

Bolgova, N. V. "The functional features of production of sour-milk product with gluten-free flour." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 21, no. 91 (April 23, 2019): 25–28. http://dx.doi.org/10.32718/nvlvet-f9105.

Full text

Abstract:

The work substantiates the choice of leaven in order to produce a sour milk product with the most desirable organoleptic characteristics. As a result of the study, the fermentation for yoghurt of Chr. Hansen (Denmark) was selected. These studies determines the choice of scientifically proven methods of fermentation of the following samples. Organoleptic analysis of four samples of dairy products with gluten-free flour was carried out. It was shown that the consistency in each sample was homogeneous and estimated by the tasting commission at 5 points. It was established that the color and smell

APA, Harvard, Vancouver, ISO, and other styles

26

Garcia, Ada L., José D. Ronquillo, Gabriela Morillo-Santander, Claudia V. Mazariegos, Lorena Lopez-Donado, Elisa J. Vargas-Garcia, Louise Curtin, Alison Parrett, and Antonina N. Mutoro. "Sugar Content and Nutritional Quality of Child Orientated Ready to Eat Cereals and Yoghurts in the UK and Latin America; Does Food Policy Matter?" Nutrients 12, no. 3 (March 23, 2020): 856. http://dx.doi.org/10.3390/nu12030856.

Full text

Abstract:

Ready to eat breakfast cereals (REBCs) and yoghurts provide important nutrients to children’s diets, but concerns about their high sugar content exist. Food reformulation could contribute to sugar reduction, but policies across countries are not uniform. We aimed to compare the sugar content and nutritional quality of child-orientated REBCs and yoghurts in Latin American countries with the UK. In a cross-sectional study, nutritional information, marketing strategies, and claims were collected from the food labels and packaging of products available in Guatemala, Mexico, Ecuador and the UK. Nut

APA, Harvard, Vancouver, ISO, and other styles

27

Lythgoe, Amelia, Caireen Roberts, Angela M. Madden, and Kirsten L. Rennie. "Marketing foods to children: a comparison of nutrient content between children's and non-children's products." Public Health Nutrition 16, no. 12 (May 2, 2013): 2221–30. http://dx.doi.org/10.1017/s1368980013000943.

Full text

Abstract:

AbstractObjectiveThe predominance of marketing of products high in fat, sugar and/or salt to children has been well documented and implicated in the incidence of obesity. The present study aimed to determine whether foods marketed to children in UK supermarkets are nutritionally similar to the non-children's equivalent, focusing on food categories that may be viewed as healthier options.DesignNutritional data were collected on yoghurts (n 147), cereal bars (n 145) and ready meals (n 144) from seven major UK supermarkets and categorised as children's or non-children's products based on the char

APA, Harvard, Vancouver, ISO, and other styles

28

Linssen, J. P. H., A. Verheul, J. P. Roozen, and M. A. Posthumus. "Absorption of flavour compounds by packaging material: Drink yoghurts in polyethylene bottles." International Dairy Journal 2, no. 1 (January 1992): 33–40. http://dx.doi.org/10.1016/0958-6946(92)90042-k.

Full text

APA, Harvard, Vancouver, ISO, and other styles

29

Miller, Craig W., Minh H. Nguyen, Michael Rooney, and Kaila Kailasapathy. "The control of dissolved oxygen content in probiotic yoghurts by alternative packaging materials." Packaging Technology and Science 16, no. 2 (2003): 61–67. http://dx.doi.org/10.1002/pts.612.

Full text

APA, Harvard, Vancouver, ISO, and other styles

30

Xu, Chang Yan, Jie Liu, and Xu Dong Zhu. "Production of Electromagnetic Shielding Boards Using Paper/Plastic/Aluminum Packaging Waste & Copper Fibers." Applied Mechanics and Materials 200 (October 2012): 254–58. http://dx.doi.org/10.4028/www.scientific.net/amm.200.254.

Full text

Abstract:

Paper/plastic/aluminum (PPA) multilayer composite is one of the most favorable packaging material for milk and yoghourt because of its excellent material properties, especially the unbreakability, machinability and barrier properties towards moisture, oxygen and light. Ecological demands on littering and on carbon footprint gave pressure on the public community. Together with the increasing amount of PPA packaging containers all over the world, the recollection and recycling of PPA packages was steadily increasing. In this paper, an electromagnetic shielding board was produced with Tetra Pak w

APA, Harvard, Vancouver, ISO, and other styles

31

Marufah, Nur Laili, Tri Djoko Wisnumurti, and Budi Guntoro. "ELEMEN KLASTER INDUSTRI PENGOLAHAN SUSU DI DAERAH ISTIMEWA YOGYAKARTA." Buletin Peternakan 39, no. 1 (February 1, 2015): 64. http://dx.doi.org/10.21059/buletinpeternak.v39i1.6161.

Full text

Abstract:

<p><span><em>This research was conducted to study the elements and value chain of milk-processing cluster </em><span><em>industry in Daerah Istimewa Yogyakarta. The respondent in this study consisted of cow and goats milk </em><span><em>processing industry, dairy cooperative and related institution. The data consisted of primary data and </em><span><em>secondary data. Primary data were collected through observation and interviews, while secondary data </em><span><em>obtained from statistical data from Dep

APA, Harvard, Vancouver, ISO, and other styles

32

Jandlová, Marcela, Vojtěch Kumbár, Alžbeta Jarošová, Markéta Stará, Roman Pytel, Šárka Nedomová, and Sylvie Ondrušíková. "The Impact of Storage on Phthalic Acid Esters Concentrations in Yogurts Packed in Plastic Cups." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 67, no. 3 (2019): 689–93. http://dx.doi.org/10.11118/actaun201967030689.

Full text

Abstract:

Phthalic acid esters are used as plastic softeners and also can be found in food packaging materials. European legislation defines specific migration limits of plastic additives for plastic materials that come into contact with food. This study monitors the phthalic acid ester concentrations in yogurts after manufacturing and then after a 3‑week storage. The studied yoghurts were natural yogurt with 1 % of chia flour, natural yogurt with 5 % of chia flour, natural yogurt with 1 % of bamboo fibre, natural yogurt with 5 % of bamboo fibre and natural yogurt. The analysed phthalic acid esters were

APA, Harvard, Vancouver, ISO, and other styles

33

Krivošíková, Alexandra, Ľudmila Nagyová, and Andrej Géci. "Perception of sensory attributes and marketing tools of selected milk brands." Potravinarstvo Slovak Journal of Food Sciences 14 (October 28, 2020): 905–13. http://dx.doi.org/10.5219/1363.

Full text

Abstract:

The research has shown that in the last 5,000 years the human evolution has made the greatest leap in the human history. As a result of these changes, thanks to relatively recent discovery of a specific gene, even adult Europeans can digest milk. In their nutritional guidelines based on the scientific evidence, the official health organizations and institutions recommend drinking milk and eating low-fat dairy products such as yoghurts or cheese. The human body absorbs the necessary amount of calcium in the easiest form from cow's milk. Calcium is the essential element not only for healthy bone

APA, Harvard, Vancouver, ISO, and other styles

34

Packer, Jessica, Simon J. Russell, Deborah Ridout, Steven Hope, Anne Conolly, Curtis Jessop, Oliver J. Robinson, Sandro T. Stoffel, Russell M. Viner, and Helen Croker. "Assessing the Effectiveness of Front of Pack Labels: Findings from an Online Randomised-Controlled Experiment in a Representative British Sample." Nutrients 13, no. 3 (March 10, 2021): 900. http://dx.doi.org/10.3390/nu13030900.

Full text

Abstract:

Front of pack food labels (FOPLs) provide accessible nutritional information to guide consumer choice. Using an online experiment with a large representative British sample, we aimed to examine whether FOPLs improve participants’ ability to identify the healthiness of foods and drinks. The primary aim was to compare ability to rank between FOPL groups and a no label control. Adults (≥18 years), recruited from the NatCen panel, were randomised to one of five experimental groups (Multiple Traffic Light, MTL; Nutri-Score, N-S; Warning Label, WL; Positive Choice tick, PC; no label control). Strati

APA, Harvard, Vancouver, ISO, and other styles

35

Febriani, Stella, and Miharni Tjokrosaputro. "Pengaruh Brand Packaging Terhadap Brand Preference Dengan Kualitas Makanan Sebagai Variable Mediator Pada Produk Yoghurt Heavenly Blush Di Mal Kelapa Gading." Jurnal Manajerial Dan Kewirausahaan 1, no. 1 (January 8, 2019). http://dx.doi.org/10.24912/jmk.v1i1.2789.

Full text

Abstract:

This study is concluded to investigate and determine the effect of Brand Packaging to Brand Preference with Food Quality as the Mediating Variable of Heavenly Blush’s yoghurt in Kelapa Gading Mall. The method used in this research is non probability samples. The questionnaire was distributed to 107 respodent who bought Heavenly Blush yoghurt at Kelapa Gading Mall in North Jakarta. All the data was collected and tested using the SmartPLS 3 application. The result indicates that the Brand Packaging wasn’t significantly affect Brand Preference, Brand Packaging is a positive and significant predic

APA, Harvard, Vancouver, ISO, and other styles

36

Basuki, Teguh Imam, and Deddy Rusyandi. "PELATIHAN PACKAGING DAN BRANDING SERTA PEMBUKUAN SEDERHANA PADA USAHA YOGHURT DAN ES YOGHURT KECAMATAN KIARA CONDONG." Dharma Bhakti Ekuitas 2, no. 1 (September 30, 2017). http://dx.doi.org/10.52250/p3m.v2i1.66.

Full text

Abstract:

Produk es yoghurt dan yoghurt tidak dapat bertahan lama jika tidak disimpan pada lemari pedingin freezer, tidak adanya merek pada kemasan es yoghurt dan yoghurt menjadikan produk tersebut tidak mudah diingat oleh konsumen serta serta susahnya akses permodalan karena belum memiliki laporan keungan. Kegitan ini bertujuan untuk memberikan pemehaman tentang kewirausahaan, pasar, merek, etika bisnis, teknologi informasi untuk dsain merk dan laporan keuangan. Metode yang digunakan adalah pelatihan serta tutorial kepada para pekerja es yoghurt dan yoghurt. Hasil kegiatan ini peserta memahami pentingn

APA, Harvard, Vancouver, ISO, and other styles

37

Narayana, Rita, and Asaram Kale. "Functional Probiotic Yoghurt with Spirulina." Asian Journal of Dairy and Food Research 38, no. 04 (December 26, 2019). http://dx.doi.org/10.18805/ajdfr.dr-1472.

Full text

Abstract:

An attempt has been made in the present study to explore the potential of Spirulina, a cyanobacterium, photoautotrophic microorganism in initiating a stimulatory effect on the microflora of Probiotic yoghurt. Probiotic yoghurt was prepared by adding 1 percent inoculum of probiotic Bifidobacterium bifidum to yoghurt cultures viz., Streptococcus. salivarius ssp. thermophilus and Lactobacillus. delbrueckii ssp. bulgaricus. Spirulina enriched functional Probiotic yoghurt was prepared by using 1 gram of Spirulina per litre of mix.The pH and acidity of probiotic yoghurt and Spirulina enriched Probio

APA, Harvard, Vancouver, ISO, and other styles

38

Henri Grisseur, Djoukeng, Kamta Tandah Christian Gauthier, and Tangka Julius Kewir. "Valorization of Tiger Nuts (Cyperus esculentus) Sourced from Cameroon in Yoghurt Production." Asian Journal of Advances in Agricultural Research, December 31, 2022, 35–48. http://dx.doi.org/10.9734/ajaar/2022/v20i4406.

Full text

Abstract:

Tiger nuts are one of the healthy sources to substitute for many consumer products such as cow milk and gluten. This study aimed to enhance the use of tiger nuts (Cyperus esculentus) as main raw material in the production of yoghurt. Phytochemical analyses were carried out and sensory parameters were evaluated. 1 kg of tiger nuts followed chronological steps to produce 2 liters of milk. These steps were: sorting and weighing, soaking, grinding using a blender, filtration through a polyethylene filter, pasteurization, packaging and filling at hot in polyethylene bottles then rapid cooling. The

APA, Harvard, Vancouver, ISO, and other styles

39

"Development of Freeze-Dried Red Dragon Fruit Yoghurt Containing Probiotics." JST: Engineering and Technology for Sustainable Development 31, no. 4 (October 15, 2021): 14–18. http://dx.doi.org/10.51316/jst.153.etsd.2021.31.4.3.

Full text

Abstract:

Yoghurt, a product prepared by fermentation of milk with bacterial cultures consisting of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, has been popular for a long time, however, dehydrated yogurt is still uncommon. Freeze drying is well-known as an effective method to preserve the nutritional and sensory characteristics of the food product compared to other dehydration ways. This study developed a protocol to produce freeze-dried yoghurt fermented by commercial probiotic starter culture containing betacyanin – a bioactive component from red dragon fruit on labora

APA, Harvard, Vancouver, ISO, and other styles

40

Meidlinger, Bettina, Christian Luipersbeck, Melanie U. Bruckmüller, Birgit Dieminger-Schnürch, Bernadette Bürger-Schwaninger, Stefan Spitzbart, Karin Schindler, Klemens Fuchs, and Alexandra Wolf-Spitzer. "Application of the WHO nutrient profile model on food product data recorded for the Austrian project “Food in the Spotlight”." Proceedings of the Nutrition Society 79, OCE2 (2020). http://dx.doi.org/10.1017/s0029665120005121.

Full text

Abstract:

AbstractIntroduction:Children are exposed to marketing of foods with a high content of energy, fat, sugar and salt on a daily basis, which can have negative consequences via increasing children's preferences for those foods. An unhealthy diet can promote obesity and other noncommunicable diseases. The objective of this scientific work was to assess the applicability of the nutrient profile model (NPM) for food products available in the Austrian market. The model was developed by the WHO Regional Office for Europe to reduce the impact of marketing to children.Material and Methods:The NPM was ap

APA, Harvard, Vancouver, ISO, and other styles

41

Gilbert-Moreau, Joséane, Sonia Pomerleau, Julie Perron, Pierre Gagnon, Marie-Ève Labonté, and Véronique Provencher. "Nutritional value of child-targeted food products: results from the Food Quality Observatory." Public Health Nutrition, August 5, 2021, 1–9. http://dx.doi.org/10.1017/s1368980021003219.

Full text

Abstract:

Abstract Objective: To characterise the nutritional quality of food products targeted to children, we aimed: (1) to determine if the nutritional composition of child-targeted food products is different from those for the general population and (2) to verify differences in the nutrient content of child-targeted food products between three selected food categories. Design: The present study is part of the work conducted by the Food Quality Observatory, created in 2016 in the province of Quebec (Canada). Ready-to-eat (RTE) breakfast cereals (n 331), granola bars (n 310) and yoghurts and dairy des

APA, Harvard, Vancouver, ISO, and other styles

42

Lotti, Laura. "DIY Cheese-making and Individuation: Towards a Reconfiguration of Taste in Contemporary Computer Culture." M/C Journal 17, no. 1 (March 3, 2014). http://dx.doi.org/10.5204/mcj.757.

Full text

Abstract:

Introduction The trope of food is often used in the humanities to discuss aspects of a culture that are customarily overlooked by a textualist approach, for food embodies a kind of knowledge that comes from the direct engagement with materials and processes, and involves taste as an aesthetics that exceeds the visual concept of the “beautiful.” Moreover, cooking is one of the most ancient cultural practices, and is considered the habit that defines us as humans in comparison to other animals—not only culturally, but also physiologically (Wrangham). Today we have entered a post-human age in whi

APA, Harvard, Vancouver, ISO, and other styles

43

Loon, Julienne van. "An Excerpt from the Novella Moving." M/C Journal 6, no. 1 (February 1, 2003). http://dx.doi.org/10.5204/mcj.2132.

Full text

Abstract:

“Di? Di? Come on, Di. I know you’re in there.” It would have been better if she had just said nothing, just lay there. The voice would have gone away eventually. She did attempt a small silence, leaning back on her pillow and listened to the rattling of the door handle, then a sigh, and an ongoing tapping. “Di?” Finally, she couldn’t help herself. “Fuck off, Nic.” “Come on, Di. What’s up?” “Why don’t you go and find someone else to rip off?” “What do you mean?” “You know what I mean.” “What’s wrong? Come on, let me in, Di. Please?” The door to Diana’s King Street bed-sit was pink, the paint ch

APA, Harvard, Vancouver, ISO, and other styles

44

Laforteza, Elaine M. "Cute-ifying Disability: Lil Bub, the Celebrity Cat." M/C Journal 17, no. 2 (February 18, 2014). http://dx.doi.org/10.5204/mcj.784.

Full text

Abstract:

Introduction Feline Hitler look-alikes. Dogs attired in hats and bow-ties. Rabbits wearing lace bonnets. Images of these animals abound on the Internet with a host of websites paying homage to their cuteness. Emphasising the cuteness of non-human animals by anthropomorphising them is a common trend online, but there is also another side to the human relationship with other animals that has created a different category of cuteness. The blogger, Tiffiny Carlson, remarks that there has been an “onslaught of virtual love for disabled animals” who are not dressed to look like humans or imagined as

APA, Harvard, Vancouver, ISO, and other styles

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!