The purpose of the present work was three-fold: (1) to determine the number of microorganisms found in root beer ready for consumer used, (2) to study the effects of various temperatures and durations of incubation on this microbial population, and (3) to characterize the predominant species of contaminating bacteria.

Thesis (M.B.A.)--University of Hong Kong, 1997. / Includes bibliographical references (leaf 145-150).

published_or_final_version / Business Administration / Master / Master of Business Administration

A research report submitted to Wits Business School, Faculty of Commerce, Law and Management, University of the Witwatersrand, Johannesburg, in partial fulfilment of the Degree of Master of Management in Strategic Marketing November 2015 / Building, maintaining and measuring consumption frequency over a specific period of time has become the primary driver of success for nonalcoholic beverage organisations; however, there is limited research on youth consumption frequency within South Africa. Using the Theory of Planned Behaviour, the study aimed to investigate the impact of brand association, flavour variety, peer influence and perceived value on consumption frequency intention in the sparkling soft drink (SSD) category amongst youth in South Africa. A quantitative research design was followed and data collected from 300 research participants aged between 16 and 24 years in Soweto, Gauteng Province in South Africa. The collected data was analyzed using SPSS 22 and AMOS 21 statistical packages for structural equation modelling. All four hypotheses are supported, with results indicating a positive relationship between brand association, flavour variety, peer influence, perceived value and consumption frequency intention. Peer influence and perceived value have a significantly stronger influence on consumption frequency intention. The results also indicate that flavour variety “ambiguous SSD flavour names” scored higher amongst 16 to 18 years olds. Ambiguous flavour naming strategies have proven to be successful in other beverage categories. Quantity-frequency (QF), a consumption frequency measurement instrument has been used, with consumption skewed towards “sharing” with friends or family. This study contributes significant new knowledge to the existing body of marketing literature in Africa and consumer behaviour in emerging markets. This study has implications for practitioners, academicians and public policy makers. / MT2017

Thesis (M.B.A.)--Chinese University of Hong Kong. / Bibliography: leaf 203.

Digitized by Kansas Correctional Industries

Orientador: Carlos A. R. Anjos / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-06T19:58:12Z (GMT). No. of bitstreams: 1 Bastos_HelianeBetune_M.pdf: 1256076 bytes, checksum: a0a88be54bfba81ee23e02d6a82df9a3 (MD5) Previous issue date: 2006 / Resumo: O presente trabalho tem como objetivo avaliar a retenção de CO2 em água potável carbonatada acondicionada em garrafas de PET, utilizando sistemas de fechamento diferenciados em três condições de estocagem, 5, 25 e 35°C. Foram avaliados três sistemas comerciais convencionais, um apresentando barreira aos gases, e um último desenvolvido para o trabalho, consistindo em um sistema híbrido de vedação elaborado com materiais plásticos e metálicos. Utilizou-se nos experimentos garrafas de 600 mL, em pré-formas de 23, 25 e 28g. A concentração de CO2 na água foi medida semanalmente através da leitura da pressão do espaço livre das embalagens durante o período de 3 meses. Os resultados mostraram que a retenção do CO2, em todos os sistemas testados, está diretamente relacionada à temperatura de estocagem. Na temperatura de 35°C, os sistemas se diferenciaram para garrafas de maior massa (25g e 28g). Na temperatura de 25°C, observou-se ganhos significativos de retenção quando se utilizou sistemas de fechamento considerados barreira. Já na temperatura de 5°C foram testados apenas os sistemas comerciais que não apresentaram, no período estudado, variações significativas da retenção de CO2 / Abstract: This study had the aim to evaluate CO2 retention in PET bottles filled with carbonated and drinkable water using different closure systems studied in 3 different storage conditions, 5, 25 and 35°C. It was evaluated 4 commercial closure systems: 3 of conventional type and one with O2 and CO2 gas barrier; and also it was developed a 5th kind for this experience: a hybrid closure system composed by plastic and metallic materials. All 5 types of closures were tested in 23g, 25g and 28g PET bottles of 600mL. The CO2 concentration in the carbonated water was weekly measured through the packaging free space pressure during 3 months. The results indicate that retention of CO2, in all closure systems tested, was straightly related with storage temperature. At 35°C for 25g and 28g bottle systems were observed significant different values. At 25°C storage condition, significant difference of gas retention was observed where a barrier closure was tested. At refrigerated temperature (5°C) only commercial closures were tested and all of them did not show ¿ in the studied period ¿ significant variation of CO2 retention / Mestrado / Mestre em Tecnologia de Alimentos

Made available in DSpace on 2014-08-20T13:49:12Z (GMT). No. of bitstreams: 1 Gesiane Teixeira.pdf: 1665700 bytes, checksum: 868caf8c69bf5cf7a1cac6d5eb50ea3c (MD5) Previous issue date: 2013-02-22 / Introduction: The growing number of fitness centers is followed by an increased consumption of ergogenic supplements by clients and professionals who attend these places. The present study aimed to describe the nutritional profile and the use of ergogenic aids in fitness centers workers. Methods: We conducted a population-based cross-sectional study in all gyms of Pelotas, southern Brazil. Was assessed from standardized questionnaire, the consumption of ergogenic supplements (protein, carbohydrate, anticatabolic, multivitamins and hormonal), markers of dietary intake, frequency of fruit and vegetable intake and body mass index (BMI). In addition, we collected sociodemographic and work variables. Results: Mean age of the 497 respondents was 29.7 years (± 8.3), 57.8% were male and most were in the normal BMI range. Almost a quarter of men and less than 10% of women reported consuming at least one type of supplement. As for food intake, we observed a high frequency of consumption of protein-based products, burgers/sausages and soft drinks. The most reported ergogenic was the anticatabolic (75.4% of men and 71.8% women consumed this type of supplement). The higher fruit intake was reported (40.3%) among respondents who consumed only one supplement and vegetable consumption was more common among those consuming two supplements (45.1%). Conclusions: The population assessed, which is often taken as an example by fitness clubs participants, showed a nutritional profile that could be considered inappropriate, where 25% make use of ergogenic aids, showed a high frequency of consumption of protein and soft drinks. In addition, the intake of fruits and vegetables was below the recommendations and inversely proportional to the consumption of supplements / Atualmente se destaca o crescente número de academias de ginástica e o expressivo aumento no consumo de suplementos ergogênicos por alunos e profissionais que frequentam esses locais. O presente estudo objetivou descrever o perfil nutricional e o uso de recursos ergogênicos de trabalhadores de academias de ginástica que ministravam atividade física. Métodos: Estudo descritivo observacional transversal do tipo censo realizado nas academias de ginástica da cidade de Pelotas/RS. Foi avaliado, a partir de questionário padronizado, o consumo de suplementos ergogênicos (proteicos, carboidratados, anticatabólicos, polivitamínicos e hormonais), marcadores de consumo alimentar, frequência de ingestão de frutas e vegetais e índice de massa corporal (IMC). Além disso, foram coletadas variáveis sociodemográficas e do trabalho. Resultados: Foram entrevistados 497 profissionais com média de idade referente a 29,7 anos (± 8,3), 57,8% eram do sexo masculino e a maioria tinha IMC de eutrofia (56,3%). Cerca de 25% dos homens e 10% das mulheres reportaram consumir algum tipo de suplemento. Quanto aos marcadores de consumo alimentar, pode-se observar a alta frequência de consumo de produtos protéicos, hambúrgueres/embutidos e refrigerantes. O recurso ergogênico mais relatado foi o anticatabólico, sendo que 75,4% dos homens e 71,8% das mulheres consumiram esse tipo de suplemento. O consumo de frutas foi mais relatado (40,3%) entre os entrevistados que consumiam apenas um suplemento e o consumo de vegetais foi mais frequente entre os consumidores de dois suplementos (45,1%). Conclusões: A população avaliada, que com frequência é tomada como exemplo por frequentadores de academias, mostrou um perfil nutricional que pode ser considerado inadequado, onde 25% faz uso de recursos ergogênicos, mostrou elevada frequência de consumo de proteínas e refrigerantes. Somado a isso, o consumo de frutas e vegetais foi aquém das recomendações e inversamente proporcional ao consumo de suplementos

Indiana University-Purdue University Indianapolis (IUPUI)

Nous étudions les comportements dynamiques de solutions aqueuses de dioxyde de carbone, pures ou sous forme de boissons gazeuses. Nous observons les façons dont des solutions carbonatées, initialement à l'équilibre de Henry, répondent à une perturbation, qui peut être un changement brusque de pression ou une agitation mécanique. Ces questions sont examinées expérimentalement, à l'aide de dispositifs construits pour cette étude. Ceux ci permettent de visualiser les champs de vitesse et les fronts de dissolution dans le fluide, dans des conditions variées de pression, taille et forme de système. Une partie importante est consacrée à la chemi-convection provoquée par la déstabilisation d'une couche diffuse de CO2 dissout. Nous présentons une caractérisation complète du phénomène, et une interprétation basée sur une théorie de l'instabilité de Rayleigh-Taylor correspondante. L'autre partie de notre travail concerne des systèmes fermés, dont la bouteille de champagne est l'exemple type. Nous montrons que l'agitation de la bouteille provoque une légère baisse transitoire de la pression interne, et expliquons le phénomène à l'aide d'un modèle basé sur la théorie d'Epstein-Plesset de la dynamique des bulles. / This work is about dynamical phenomena of water-carbon dioxide solutions, either pure binary mixtures or carbonated beverages. We address the general problem of how such solutions, initially at Henry's equilibrium, respond to a perturbation. The latter may be a sudden change in pressure, or mechanical shaking. These problems are investigated with the help of especially designed experimental hardware that allows us to visualize the velocity field and the concentration front inside solutions, in diverse conditions of pressure, system size and shape. An important part of the work is dedicated to chemi-convection, i.e. the fluid motion induced by destabilisation of the diffuse layer of dissolved CO2. Both experimental characterization and interpretation through a theory of the corresponding Rayleigh-Taylor instability are presented. The other part of the work is related to closed systems, representative of a bottle of champagne and of sodas in general. A key observation is that shaking produces a small transient drop of the internal pressure, which we explain through a dedicated modelbuilt on Epstein-Plesset's theory of bubble dynamics.