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Rozprawy doktorskie na temat „Ice cream”

Autor: Grafiati

Data publikacji: 4 czerwca 2021

Data aktualizacji: 25 lipca 2025

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1

Lopes, Inês Marques. "Ice cream and nutrition: modeling optimal ice cream formulations." Master's thesis, ISA, 2014. http://hdl.handle.net/10400.5/6779.

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Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia<br>It is becoming more urgent for producers to design new products that follow the consumer’s trends and expectations, such as, “low fat”, “no sugars” or “low calorie” products, while maintaining the ice cream features. The aim of this thesis was to develop a computer aided-tool, based on a mathematical model that helps to design ice cream recipes. By combining different expertise information, a linear programming model has been developed with the objective of minimizing the recipes calorie content. It compiles informatio

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Reuter, Erik Shaun. "Ice Cream, You Scream." ScholarWorks@UNO, 2010. http://scholarworks.uno.edu/td/1225.

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I set out to make a lighthearted comedy punctuated with some scary moments. I wanted this story to come from a seven-year-old girl's point of view and match fantastic visuals with equally fantastic sounds. I will discuss the entire creative process in this book such as preproduction, writing, direction, cinematography, editing, and the sound design process, as well as many of my own personal experiences on this set and in my life. I have included the influence of unbiased audience members to determine whether or not I was successful in making a competent movie. This entire process, including a

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3

Neville, Michelle E. "Plant fibres as ice cream stabilisers." Thesis, University of Nottingham, 2017. http://eprints.nottingham.ac.uk/47369/.

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Over recent decades, the push in consumer trends towards the production of clean label, functionalised foods has resulted in food manufacturers looking towards plant fibres as a source of alternative stabilisers. Not only can plant fibres be considered as sustainable ingredients but they are also able to, due to the functional properties that they possess, allow the food manufacturer to meet the functional foods demand. Plant fibres were assessed as an alternative source of ice cream stabilisers. Firstly, a selection of plant fibres of different plant origin where characterised and their funct

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4

Martin, Julie Anne. "CONSUMER PREFERENCE OF VANILLA ICE CREAM." UKnowledge, 2018. https://uknowledge.uky.edu/foodsci_etds/64.

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Consumers have a variety of ice cream available for purchase through retail stores, including: standard commercial, specialty store, organic, and premium commercial options. This study used a sensory analysis to solicit responses from a group of adults to determine consumer preference and acceptance of four vanilla ice creams based on taste. Consumers preferred (i) organic ice cream to standard, commercial ice cream and (ii) specialty store ice cream to standard, commercial ice cream. Additionally, consumers could identify (i) the organic ice cream when compared to the standard, commercial ice

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5

da, Silva Leonor. "The formula for the ideal ice cream." Thesis, University of Leeds, 2009. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.507684.

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Chaudhary, Manoja Nand. "An evaluation of nanofiltration and lactose hydrolysis of milk UF permeate for use in ice cream : thesis submitted in fulfilment of the requrement for the degree of Master of Science (Hons.) in Food Technology /." Richmond, N.S.W. : Faculty of Science, Technology and Agriculture, University of Western Sydney, 1997. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030528.125302/index.html.

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Munnerlyn, Stacey Clarke. "Sweet prospects ice and organic ice cream in the Sierra Nevada foothills /." abstract only (UNR users only), 2009. http://0-gateway.proquest.com.innopac.library.unr.edu/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqdiss&rft_dat=xri:pqdiss:1453592.

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8

Azasoo, Makafui. "Data Science and the Ice-Cream Vendor Problem." Digital Commons @ East Tennessee State University, 2021. https://dc.etsu.edu/etd/3957.

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Newsvendor problems in Operations Research predict the optimal inventory levels necessary to meet uncertain demands. This thesis examines an extended version of a single period multi-product newsvendor problem known as the ice cream vendor problem. In the ice cream vendor problem, there are two products – ice cream and hot chocolate – which may be substituted for one another if the outside temperature is no too hot or not too cold. In particular, the ice cream vendor problem is a data-driven extension of the conventional newsvendor problem which does not require the assumption of a specific de

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9

Guo, Yijie, and Yaowen Shen. "Design of Automatic System in Ice-cream Shop." Thesis, Blekinge Tekniska Högskola, Institutionen för maskinteknik, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:bth-16279.

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The focus of this work was to design, develop and implement an automatic scoop system for an ice-cream shop. The main contribution covers programming of PLC and Arduino, LabVIEW, mechanical structure design of scoop, assembly line, timing belt and robotics arm and stress analysis of the structures in the system. This work solved the problem that the scooping ice-cream shop employees need to be supported by technology in their hard work and to improve the efficiency of the ice-cream disposal. The scoop is designed as a new type solving the stress issue. The control system was programmed to use

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10

Peters, Teresa Baker 1981. "Carbon dioxide flash-freezing applied to ice cream production." Thesis, Massachusetts Institute of Technology, 2006. http://hdl.handle.net/1721.1/35663.

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Includes bibliographical references (p. 62-64).<br>Thesis (S.M.)--Massachusetts Institute of Technology, Dept. of Mechanical Engineering, 2006.<br>(cont.) Carbon dioxide is recompressed from 1.97 x 106 Pa (285 psi) to 3.96 x 106 Pa (575 psi). The process is scaled by increasing the number of nozzles to accommodate the desired flow rate. Only 165 nozzles are required to flash freeze the ice cream mix at a 2000 L/hr ice cream production rate. The power consumption of a continuous cycle implementation is modeled including single or double stage carbon dioxide recovery and compression, pre-cooling

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11

Odic, Karine Nicole. "The rheology and microstructure of model ice cream systems." Thesis, University of Cambridge, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.614824.

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12

Chung, Seo-Jin. "Release of flavor compounds from full fat and low fat ice creams during eating /." free to MU campus, to others for purchase, 2002. http://wwwlib.umi.com/cr/mo/fullcit?p3074389.

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13

Liou, Bo-Kang. "Sensory analysis of low fat strawberry ice creams prepared with different flavor chemicals and fat mimetics." Diss., Columbia, Mo. : University of Missouri-Columbia, 2006. http://hdl.handle.net/10355/4497.

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Thesis (Ph. D.) University of Missouri-Columbia, 2006.<br>The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on August 3, 2007) Includes bibliographical references.

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14

Santos-Murphy, Sarah Maria. "Ice cream : an approach considering formulation microstructure and eating behaviour." Thesis, University of Birmingham, 2014. http://etheses.bham.ac.uk//id/eprint/5277/.

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Ice cream is a popular, yet complex, multi-phase/colloidal foodstuff. To understand how this complex microstructure influences the eating behaviour of the consumer requires an interdisciplinary collaboration between Chemical Engineering and Psychology. Thus, an understanding of how product formulation affects consumer preference could be derived and could possibly be used for either product reformulation or promotion. Experiments explored and quantified the physical properties of the ice cream and how these structures translated into the sensory qualities within the human participants. This in

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15

Michalicová, Anežka. "Design stroje na výrobu točené zmrzliny." Master's thesis, Vysoké učení technické v Brně. Fakulta strojního inženýrství, 2016. http://www.nusl.cz/ntk/nusl-254369.

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Contents of this graduation thesis is the proposal of design machine for producing soft ice cream of the stand type specified for store spaces. Part of the thesis is the design, marketing and technical analysis. The main part is dedicated to the design process itself, which result should be the final design meeting all functional, structural, technological, aesthetic and ergonomic requirements.

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16

Flores, Mellado Andrés Augusto. "Ice crystallization and recrystallization in frozen model solutions and ice cream as affected by polysaccharide gums." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1998. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp03/MQ33223.pdf.

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17

Wang, Shu-Tai. "The Freezing Behavior of Water as Influenced by Ice Cream Stabilizers /." The Ohio State University, 1996. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487935125881971.

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18

Kruel, Toni Michelle. "Development of low-fat and fat-free strawberry ice creams using fat replacers /." free to MU campus, to others for purchase, 2004. http://wwwlib.umi.com/cr/mo/fullcit?p1420930.

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19

Loeb, Shakira. "Impact of five flavor compounds on full and low fat strawberry mix and ice cream /." free to MU campus, to others for purchase, 2004. http://wwwlib.umi.com/cr/mo/fullcit?p1426083.

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20

Thompson, Kelly R. "Sensory characteristics of ice cream produced in the United States and Italy." Thesis, Manhattan, Kan. : Kansas State University, 2007. http://hdl.handle.net/2097/515.

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21

Jiamyangyuen, Sudarat. "Differentiation and identification of volatile flavor compounds in wooden ice cream sticks /." The Ohio State University, 2001. http://rave.ohiolink.edu/etdc/view?acc_num=osu1486398195326667.

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Acuña, Aylas Edher John, Romero Guillermo Andre Campos, Figueroa Maria Fernanda Escobedo, Lujan Judith Mercedes Nuñez, and Diaz Alexander Armando Zarate. "Plan de negocio de helados artesanales “Exotic Ice”." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2019. http://hdl.handle.net/10757/626597.

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Hoy en día, el incremento de la tasa de obesidad en la población peruana ha generado una necesidad por consumir productos que sean saludables, nutritivos y con pocas calorías. Tal es el caso en la industria del helado, en la cual se ha ido incrementando el consumo por helados artesanales a nivel nacional, una tendencia que irá incrementando en los próximos. De esta forma, nuestra propuesta de valor se enfoca en ofrecer helados artesanales que son elaborados a base de frutas exóticas como la pitahaya y el aguaymanto, ya que estos presentan múltiples beneficios para la salud. Asimismo, están

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23

Carbó, Marina Cercós. "A marketing plan for the ice cream brand Max Adventures in food service." Master's thesis, NSBE - UNL, 2013. http://hdl.handle.net/10362/9816.

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A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and Economics<br>This project consists on developing a marketing plan in the Spanish market for the ice cream brand Max Adventures in the food service sector. The objective of the plan is to increase current level of sales and distribution. For this reason an external and internal audit is done in order to understand the context, observe what competitors are doing, discover consumer needs and wants and analyze the brand internally. The proposed marketing plan

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24

Greenley, Katherine R. "Electron spin resonance studies of food systems." Thesis, University of Surrey, 2001. http://epubs.surrey.ac.uk/843041/.

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ESR has been used to study multi-phase food systems, including ice cream and chocolate, using both spin probes and spin labels. Chemical and physical methodologies were developed and applied to study the behaviour of 1,1,3,3-tetramethylisoindolin-2-yloxyl (TMIO), the 5-pentyl derivative (PTMIO) and the water-soluble 5-sulphonate (NaTMIOS) spin probes in hydrophilic and hydrophobic phases over a range of temperatures. Linewidths and hyperfine coupling constants (aN) were derived using fitting and simulating computer software, from which rotational correlation times (tauc) and enthalpies of acti

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25

Necheva, Stefka Nikolaeva. "Food purchasing behaviour in Bulgaria : an empirical study of yoghurt and ice-cream." Thesis, Imperial College London, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.399023.

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Nevarez, Hector Garcia. "The use of ultrafiltration process for the manufacture of ice cream and cajeta." Thesis, University of Glasgow, 1996. http://theses.gla.ac.uk/4525/.

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Retentate obtained from ultrafiltration was used as a substitute for skim milk powder, in the manufacture of ice cream and cajeta (Mexican dairy spread). The products were assessed by chemical, physical, sensory and structural analysis. Ice creams made using ultrafiltered retentate had increased ash, protein, calcium, phosphorus and magnesium, but reduced lactose, potassium and sodium contents. Physical evaluation showed that UF-products were harder, more viscous and had better melting resistance, but had lower overrun and extrusion temperature than control ice cream. In Sensory analysis UF-pr

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27

Gomes, HordÃnia Chagas Azevedo. "Evaluation of antimicrobial activity of chitosan on ice cream inoculated with Listeria innocua." Universidade Federal do CearÃ, 2013. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=13077.

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Conselho Nacional de Desenvolvimento CientÃfico e TecnolÃgico<br>The ice cream consumption in Brazil has grown in recent years and, in parallel to the demands by consumers for safer and less artificial additives food has also increased. The ice cream is a nutritionally enriched food, since the milk has as one of its ingredients. However, this high nutritional value makes the product is very favorable to the growth of micro-organisms being necessary means taking control measures to minimize potential microbiological hazards that may occur by a post-pasteurization contamination. Listeria monocyt

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Mashayekh, Morteza. "Evaluation of Frogurt: A New Product Prepared by Fermentation of Ice Cream Mix." DigitalCommons@USU, 1988. https://digitalcommons.usu.edu/etd/5349.

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Ice cream mix was fermented with yogurt cultures of Streptococcus thermophilus and Lactobacillus bulgaricus to four different pH's then frozen in a batch ice cream freezer. A consumer panel of 120 people tasted samples of strawberry flavored product with pH's of 4.4, 4.7, 5.1, and 5.4 and commercial frozen yogurt as a standard. Results from the panel were used to predict a preferred pH of 4.9. Another panel of 181 people compared product at pH 4.9 with 10, 15 and 20% strawberry flavoring. There was not a statistically significant difference among levels of flavoring. Starter culture population

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Matthews, Elizabeth Anne. "The history of the ice cream industry in Britain from its origins to 1939." Thesis, Lancaster University, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.289036.

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Kobler, Sheila F. (Sheila Frazier). "The Emperor of Ice Cream Visits Eudora Welty: The Uses of the Creative Imagination." Thesis, North Texas State University, 1986. https://digital.library.unt.edu/ark:/67531/metadc501182/.

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Eudora Welty and Wallace Stevens share important aesthetic beliefs, especially regarding uses of the creative imagination by artists in acts of creation and characters in acts of living. A close reading of seventeen of Welty's stories, accompanied by references to related ideas in many of Stevens' poems, reveals how the imagination functions as epistemology and eucharist, while governing the shape of individual human views of the quotidian. The more abstract patterns of thought in their later works seem to move Welty closer to belief in a world beyond the quotidian than they do Stevens.

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Gonzalez, Sonia. "Oxidation and Textural Characteristics of Butter and Ice Cream with Modified Fatty Acid Profiles." Thesis, Virginia Tech, 2001. http://hdl.handle.net/10919/34076.

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Milk fat composition determines specific rheological, sensory and physicochemical properties of dairy products such as texture, melting point, flavor, color, oxidation rates, and viscosity. Previous studies have shown that milkfats containing higher levels of long chain polyunsaturated fatty acids have lower melting points and decreased solid fat contents which leads to softer-textured products. An increased risk of higher oxidation rates can be a disadvantage of high levels of polyunsaturated fatty acids. Three different milkfat compositions were obtained through dietary manipulation of co

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Zaleski, Victoria, Jennifer Miller, Kaitlin Hirko, W. Andrew Clark, and Michelle E. Johnson. "Using Bananas as a Replacement for White Sugar in a Curry Ice Cream Recipe." Digital Commons @ East Tennessee State University, 2017. https://dc.etsu.edu/etsu-works/2507.

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Boaro, Caterina <1997&gt. "The effects of the Covid-19 pandemic on the behavioral consumption of ice-cream." Master's Degree Thesis, Università Ca' Foscari Venezia, 2021. http://hdl.handle.net/10579/19865.

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The outbreak caused by Covid-19 changed the Italian behavioral consumption of all types of food with no exclusion. The focus of this analysis is to evaluate the impact of the pandemic on the gelato industry. To this purpose, the thesis presents the results of the research project Consumption of Gelato and the Effect of the Covid-19 Pandemic carried out within the AgriFood Management and Innovation Lab at Ca’Foscari University. The project started with the administration of a questionnaire during the summer of 2020, immediately after the Italian national lockdown. Based on the answers of a samp

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Montoya, Bayardo Karla. "Effects of stabilizers and processing on the microstructure and stability of a model ice cream." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2001. http://www.collectionscanada.ca/obj/s4/f2/dsk3/ftp04/MQ58362.pdf.

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Solihu, Gaffar. "Applying Deep Learning to the Ice Cream Vendor Problem: An Extension of the Newsvendor Problem." Digital Commons @ East Tennessee State University, 2021. https://dc.etsu.edu/etd/3945.

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The Newsvendor problem is a classical supply chain problem used to develop strategies for inventory optimization. The goal of the newsvendor problem is to predict the optimal order quantity of a product to meet an uncertain demand in the future, given that the demand distribution itself is known. The Ice Cream Vendor Problem extends the classical newsvendor problem to an uncertain demand with unknown distribution, albeit a distribution that is known to depend on exogenous features. The goal is thus to estimate the order quantity that minimizes the total cost when demand does not follow any kno

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Milliatti, Mariana Carniel. "Estudo reológico de formulações para sorvetes produzidos com diferentes estabilizantes." Universidade de São Paulo, 2013. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-13112013-152811/.

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Seis formulações para sorvete foram produzidas com diferentes combinações entre os estabilizantes alimentícios Goma Guar, Goma Locusta (LBG) e Gelatina e foram avaliadas durante diferentes etapas de produção: maturação, após batimento e congelamento e após congelamento total. Através dos testes ocilatórios identificou-se que as misturas para sorvetes produzidas com a combinação de Gelatina com Goma Guar e Gelatina com LBG apresentam forte relação entre tempo de maturação e propriedade reológica, o que não foi observado nas formulações contendo cada um dos estabilizantes isoladamente, e nem na

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Chaudhary, Manoja Nand, of Western Sydney Hawkesbury University, of Science Technology and Agriculture Faculty, and School of Food Science and Technology. "An evaluation of nanofiltration and lactose hydrolysis of milk UF permeate for use in ice cream." THESIS_FSTA_FST_Chaudhary_M.xml, 1997. http://handle.uws.edu.au:8081/1959.7/741.

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This study aimed to obtain 15% total solids and reduced mineral content in milk UF permeate by nanofiltration, hydrolysing the lactose content of nano-concentrate enzymically, partially substituting sucrose in ice cream formulations with hydrolysed lactose nano-concentrate (HLNC), and investigating the effects of HLNC on the physio-chemical and sensory characteristics of ice cream. The desired 15% total solids in the nano-concentrate was achieved after three fold concentration of milk UF permeate. The colour of milk permeate changed, pH and mineral content decreased, and crude protein content,

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Segall, Kevin Ian. "The relationship between dairy emulsion properties and the adsorbed milk protein layer, applications in ice cream." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2000. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape2/PQDD_0009/NQ58312.pdf.

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Ejnar, Frida, and Maria Sahlberg. "Branding at the Ice Cream Factory : A Case Study of the Branding Strategy at SIA Glass." Thesis, Uppsala universitet, Företagsekonomiska institutionen, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-202589.

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Branding is essential for a business success although it may be difficult to decide what branding strategy to use. The purpose of this paper is to investigate the concept of branding, and more explicitly the strategies of umbrella branding and brand extensions and how it relates to value, in practice. A case study of an ice cream company, SIA Glass, was conducted to answer the research question of how SIA Glass’ branding strategy affect its’ brands. The method used was based on a deductive approach with semi-structured interviews. The findings indicate that SIA Glass’ decision to offer a more

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Kenttämaa, K. (Katariina). "Identifying and measuring the dimensions of customer experience:a study in the Finnish ice cream bar chain." Master's thesis, University of Oulu, 2014. http://urn.fi/URN:NBN:fi:oulu-201405221455.

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Customer experience as a concept is difficult to define. Customer experience has been investigated over twenty years, but still there is not a common conceptualization of the subject. There is a unite understanding of the multidimensionality of experience, but there is no definition of the dimensions. The purpose of this study is to define the dimensions of customer experience. Another purpose of this study is to measure the customer experience of Finnish ice cream bar chain. Customer Experience Index (CEI) is used as a tool for measuring the experience. CEI is developed by Kim, Cha, Knutson a

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Sharp, Michael D. "Analysis of Vanilla Compounds in Vanilla Extracts and Model Vanilla Ice Cream Mixes Using Novel Technology." The Ohio State University, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=osu1258043461.

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Barrantes, Lizette D. "Effect of Nanofiltration on The Composition of Cottage Cheese Whey and Its Use in Ice Cream /." The Ohio State University, 1995. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487929230742481.

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Hekmat, Sharareh. "Survival of Lactobacillus acidophilus and Bifidobacteria bifidum in Ice Cream for Use as a Probiotic Food." DigitalCommons@USU, 1991. https://digitalcommons.usu.edu/etd/5377.

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Ice cream mix (12% fat, 11% milk solids nonfat, 12.5% sugar, and 4.5% corn syrup solids) was fermented with Lactobacillus acidophilus and Bifidobacterium bifidum. Half of the mix was heat treated at 82°C for 30 minutes and cooled to 40-41°C. The other half was warmed to 40-41°C and inoculated with the starter cultures. Both were made into ice cream and stored at -29°C. Survival of L. acidophilus and B. bifidum and of β-galactosidase activity were monitored during 17 weeks of frozen storage. Reinforced clostridial medium was used to enumerate culture bacteria. Colony counts, after fermentation,

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44

Matak, Kristen Erica. "Lactose Hydrolysis by Fungal and Yeast Lactase: Influence on Freezing Point and Dipping Characteristics of Ice Cream." Thesis, Virginia Tech, 1999. http://hdl.handle.net/10919/30998.

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Two studies were conducted to examine the effects of lactose hydrolysis on freezing point and dipping characteristics of ice cream. The overall research objective was to determine changes in freezing point, texture and ease of dipping ice cream as a result of lactose hydrolysis. It was also the goal of this research to relate observations from the sensory dippability study with hardness and yield stress data to determine if the latter methods could be used as an alternative to human testing of dippability. In the first experiment, ice cream mixes were treated with lactase (EC 3.2.1.23)

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Міщенко, Марія Ігорівна, Мария Игоревна Мищенко та Mariia Ihorivna Mishchenko. "Класифікація видів упаковки для фасування морозива". Thesis, Сумський державний університет, 2016. http://essuir.sumdu.edu.ua/handle/123456789/48153.

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Широкий асортимент морозива обумовлює велике різноманіття різної тари і упаковки, що забезпечує йому привабливий зовнішній вигляд. При цьому, упаковка повинна бути зручною і не дуже дорогий, щоб покупець сплачував за якісну продукцію, а не за барвисту обгортку.

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Lanciai, Federico. "Plant-inspired solutions for modern food technology: Ice Structuring Proteins from winter wheat." Doctoral thesis, Università degli studi di Padova, 2015. http://hdl.handle.net/11577/3424148.

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In a quest to find novel methods to improve food preservation, food companies product pipelines are largely driven by the growing customers’ request for natural solutions. To date, freezing is still the most efficient method to preserve perishable foods, without altering substantially its taste and texture and avoid the use of preservatives. The uncontrolled growth of ice crystals, pose however a serious risk for the stability of many frozen goods, threatening their integrity and sensorial features. A paradigm is represented by ice cream, whose ice crystals microstructure is fundamental to i

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Aime, David B. "Evaluation of the texture and the freezing and melting properties for vanilla ice cream of varied fat content." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp01/MQ41674.pdf.

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Donhowe, Daniel P. "Ice recrystallization in ice cream and ice milk." 1993. http://catalog.hathitrust.org/api/volumes/oclc/31386486.html.

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Thesis (Ph. D.)--University of Wisconsin--Madison, 1993.<br>Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 132-140).

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Chang, Zei-Uei, and 張詩瑀. "Topping Ice Cream Business Plan." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/26069884915233861938.

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碩士<br>國立臺灣大學<br>企業管理碩士專班<br>102<br>The brand Topping Ice Cream was established in the year 2013 May 18 without pervious planning or preparation. The urge of starting such business was initiated by two co-founders with the pure intension of providing a better product and with the right conscious. Because within the past 3 years, there have been increasing news reports regarding to the raising concern on human health problem. As people are becoming more health conscious, this has led to certain public concern on the quality of the product they have been indulging. Therefore, the goal of Topping

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Chang, Yu-Fen, and 張羽汾. "Ice-cream Effect and Investors Behavior." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/14661921180651363671.

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碩士<br>國立中興大學<br>財務金融學系所<br>105<br>Monthly revenue will fluctuate with seasonal cycles; this is called low and peak season. Normally stock price and revenues are in direct proportion. As a result, investors and market analysts will pay attention to monthly revenue. When the performance of monthly revenue is outstanding, the stock price will rise, therefore attracts the attention of institutional and individual investors. The purpose of this study is to apply the growth rate of monthly revenue to exam-ine the value of information about monthly revenue under the seasonal cycles and uses the i

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