Thesis (M. Sc.)(Consumer science)--University of Pretoria, 2008. / Includes bibliographical references. Available on the Internet via the World Wide Web.

No description available.

by Chan Kui-kwong, Kenneth, Fung, Kwok-Yue, Dora. / Includes questionnaire in Chinese. / Thesis (M.B.A.)--Chinese University of Hong Kong, 1994. / Includes bibliographical references (leaves 77-78). / ABSTRACT --- p.ii / TABLE OF CONTENTS --- p.iv / LIST OF EXHIBITS --- p.vi / ACKNOWLEDGEMENTS --- p.vii / CHAPTER / Chapter I. --- BACKGROUND AND STATEMENT OF THE PROBLEM --- p.1 / Introduction --- p.1 / What are Instant Noodles? --- p.5 / Background --- p.8 / Hong Kong --- p.8 / London --- p.9 / Vancouver --- p.10 / Statement of Objectives --- p.11 / Chapter II. --- LITERATURE REVIEW --- p.12 / Chapter III. --- METHODOLOGY --- p.19 / Chapter IV. --- FINDINGS AND ANALYSIS --- p.21 / The Respondents --- p.21 / Dining Habits --- p.21 / Instant Noodles --- p.22 / Consumer Behaviour --- p.28 / Psychographics --- p.33 / Conclusion --- p.39 / Chapter V. --- RECOMMENDATIONS --- p.41 / To Lead in Hong Kong --- p.46 / To Break Through in London --- p.48 / To Grow in Vancouver --- p.51 / Chapter VI. --- LIMITATIONS --- p.55 / APPENDIX --- p.56 / BIBLIOGRAPHY --- p.77

Digitized by Kansas Correctional Industries

Thesis (MIHM)--AUT University, 2009. / Includes bibliographical references. Also held in print (ix, 245 leaves : ill. ; 30 cm. + 2 DVDs) in the Archive at the City Campus (T 394.1209932 NEI)

Enhancing satiety may be a route to overcome excess food intake, a causative agent of the obesity epidemic effecting [sic] developed and developing nations. A theory has evolved that if food processing has been a major contributor to the obesity epidemic then food processing and manipulation could be the solution to the crisis. This could be by means of the manipulation of food to target regulatory mechanisms of the food-gut-brain axis to produce satiety from fewer calories. This thesis is an investigation, using the Sprague Dawley rat model, into possible interactions between macronutrient content and food structure in the regulation of satiation and satiety, and to provide evidence for possible enhanced satiation or satiety by protein crosslinking noted in human studies. Three principle studies were performed: 1) variation in macronutrient content of a base diet presented in a solid or liquid form; 2) gavage of a single macronutrient containing solutions directly to the stomach; and 3) using protein crosslinking to change food form without changing caloric density. Overall, the study found no evidence to support an interaction between macronutrient content and diet form, nor that protein is a more effective macronutrient for inducing satiation or prolonging satiety. The analysis did identify that liquid diets can increase satiation, but can result in negative homeostatic effects and excess food consumption. Research exploring the use of protein crosslinking to promote satiation is still at an early stage but the findings presented in this thesis identify utilisation as a potential tool for enhanced satiation. These studies suggest that while protein crosslinking may enhance satiation there is no translation into longer term satiety. Nevertheless, these findings serve as a basis for further research and could provide information to the food industry for the development of food products that increase the satiation and satiety properties of food.

published_or_final_version / Public Health / Master / Master of Public Health

No description available.

The effects of deep fat frying and oven baking on mass transfer (moisture loss and oil uptake), color and textural characteristics of chicken nuggets were studied. Deep fat frying was performed at three oil temperatures, namely 150, 170 and 190°C. The frying times were 1, 2, 3 and 4 min. Oven baking was accomplished at three temperature levels: 200, 220, and 240°C, and the baking times were 10, 15, 20 and 25 min. / Moisture content of the breading portion of the fried chicken nuggets decreased following a typical drying curve and ranged from 0.90 to 0.22 g/g (db), while the moisture content of the core portion of the chicken nuggets decreased almost linearly and ranged from 1.96 to 1.4 g/g (db). Fat contents of the breading and core portions increased linearly with time. Generally, frying temperature significantly affected the moisture contents of the breading and core. It also affected the fat content of the core but not that of the breading. (Abstract shortened by UMI.)

The goal of this research was to investigate the influence of the degree of hydrogenation of frying oil on quality and textural changes in chicken nuggets during deep-fat frying. Thermal stabilities of the frying oils were also studied. The frying oil consisted of blends of hydrogenated and non-hydrogenated oils mixed at different ratios. Physical and textural attributes of the products, as well as the moisture and fat contents, were measured at various frying times. Oil samples were withdrawn at different times and analyzed for colour, free fat acid (FFA) content, viscosity and dielectric properties. Physical and textural properties of chicken nuggets were influenced by frying time and the degree of oil hydrogenation. The experimental data, for changes in the properties of both flying oil and fried product, was adequately described using first order reaction kinetics. Increasing frying time decreased product lightness whereas chroma and hardness values increased. Frying in oils with higher degrees of hydrogenation resulted in products with lighter and harder (more crispy) texture. Products fried in non-hydrogenated oil absorbed more oil but also retained more moisture compared to samples fried in hydrogenated oil. The rate of change in the colour parameters of oils was observed to increase with increasing frying time and the degree of hydrogenation. The chroma values of the oils increased when frying time increased and degree of hydrogenation decreased. The viscosity of oil tended to increase with increasing degree of hydrogenation. The FFA content and dielectric constant of the frying oils correlated with frying time and degree of hydrogenation.