Thesis (MTech (Food Technology))--Cape Peninsula University of Technology, 2016. / This study focused on alcoholic fermented fruit beverages that were produced from various types of fruit, value addition and thus potentially increasing the diversity of commercially available fruit wines. Non-grape alcoholic fermented fruit beverages is a complex mixture of water, alcohol, and other components, that are either initially present in the fruit, or are formed during the fermentation process. The evaluation of wine and similar fermented products quality is important for manufacturers and consumers. The routine analysis of alcoholic fermented fruit beverages acts as an important tool that is useful for wine classification, quality control and sensory evaluation. Therefore, the aims of this study were (1) to measure methanol, ethanol, titratable acidity, objective colour, total soluble solids and sensory profile as a function of yeast strain and percentage pulp in order to adapt existing technologies toward producing new fermented fruit beverage products using plums, an under-utilized agricultural produce; and (2) to measure methanol, ethanol, titratable acidity, objective colour, total soluble solids and sensory profile as a function of yeast strain, pulp percentage and sugar levels in order to adapt existing technologies toward producing new fermented fruit beverages based on red and white wine styles, while applying the technology developed in the first part of the study using red-fleshed plums, blueberries and blackberries. The independent variables (ID) were yeast strains (1) Saccharomyces cerevisiae VIN13, (2) Saccharomyces cerevisiae NT116, and (3) Saccharomyces bayanus N96, with formulations containing percentage pulp concentrations at (40%, 50% and 60%). The dependent variables (DV) constituted key quality parameters for white and red wine style, namely methanol, ethanol, titratable acidity, objective colour, total soluble solids, pH and sensory profile were measured. The optimal combination of independent variables was ascertained and in terms of the overall consumer response, for the red-fleshed plum beverage sample treatment N 96, 60% pulp showed the highest preference amongst consumers. In terms of the other dependent variables, namely methanol, ethanol, titratable acidity, objective colour, total soluble solids, pH and sensory profiles of alcoholic fermented fruit beverages based on white and red wine styles. The processing conditions developed and applied in this study towards the development of alcoholic fermented beverages utilizing plums and selected berries demonstrated ways of improving the utilization of fruit commodities by developing niche products. Hence, the development of alcoholic fermented beverages utilizing (plums and selected berries) showed potential for micro agro-industries, as well as the impact on its potential role in employment creation and income generation.

Thesis (Ph.D.)--York University, 2004. Graduate Programme in Psychology. / Typescript. Includes bibliographical references (leaves 191-208). Also available on the Internet. MODE OF ACCESS via web browser by entering the following URL: http://wwwlib.umi.com/cr/yorku/fullcit?pNQ99226

Thesis (Ph. D.)--Auburn University, 2008. / Abstract. Vita. Includes bibliographical references (p. 49-59).

Thesis (M.S.)--Eastern Illinois University, 2004. / Includes bibliographical references (leaves 42-47).

Thesis--Helsinki.

Individual differences in subjective response to alcohol have been implicated as a risk factor for the development of alcohol use disorders. There are, however, a variety of ethical, legal, and practical considerations surrounding alcohol administration studies which limit the extent to which this marker can be used to identify those believed to be at greater risk. The current research contains two related laboratory studies with the overall goal of identifying valid and reliable correlates of individual differences in subjective response to alcohol that can be used to discern emerging adults at greater risk for problematic drinking. Study 1 evaluated the associations between the actual subjective experience of a moderate dose of alcohol (BAC .08%) and three domains of potential correlates: anticipated subjective response based on a hypothetical drinking scenario (targeted .08% BAC); response to other physiological and perceptual challenges (e.g., CO₂ challenge, spinning challenge); and indices of cognitive impairment implicated as risk factors for the development of alcohol use disorders. Study 2 examined each of these domains in relation to transitions in heavy drinking from high school to college to determine whether they were associated with changes in relative risk during this developmental period. Overall, the results provide support for the utility of examining individual differences in subjective response to alcohol based on a hypothetical drinking scenario. The evidence suggests that experienced drinkers are capable of reliably and accurately estimating their subjective response to alcohol, that these anticipated effects are distinct from general beliefs about the effects of alcohol on behavior (i.e., alcohol expectancies), and that they are associated with patterns of drinking in emerging adults. There was little evidence to suggest that individual differences in subjective response to alcohol were associated with subjective response to other physiological or perceptual challenges, or patterns of cognitive impairment previously shown to be related to an increased risk for alcohol dependence. The results of the current study support the utility of using measures of anticipated subjective response as a proxy for individual differences in subjective response to alcohol when the administration of alcohol is either not appropriate or feasible. / text

Consumers have varying needs and their behaviour changes as they progress through life. It is difficult to forecast and meet needs without empirical evidence on an individuals changing behaviour over time. For categories without such data on behaviour, marketers would highly value any information that estimates change in behaviour as the respondent matures. / From the findings of this study, the conclusions show that by adhering to a number of guidelines for retrospective data collection, reliable data can be collected on patterns of regular alcohol consumption. Whether this method can be applied to other categories should be investigated further. / From this study it is shown that a retrospective method is valuable for generating data on historical patterns of behaviour for categories where such data is lacking, and that the data obtained is invaluable for illustrating the relationship between significant events and patterns of behaviour. The retrospective method of data collection can show marketers the age(s) that changes take place in patterns of behaviour, and whether certain significant events coincide with changes in behavioural patterns. With a dearth of literature in this area of marketing science, these findings are noteworthy, of practical value and requiring further research. / Thesis (PhDBusinessandManagement)--University of South Australia, 2007.

Thesis (M.A.)--University of North Carolina Wilmington, 2007. / Includes bibliographical references (leaves: 82-83)

Thesis (Ph.D.)--University of North Carolina at Greensboro, 2007. / Title from PDF t.p. (viewed Feb. 28, 2008). Directed by Scott Romine; submitted to the Dept. of English. Includes bibliographical references (p. 203-214).

Thesis (Ph.D.) -- McMaster University, 1999. / Includes bibliographical references (leaves 357-374). Also available via World Wide Web.