Hamburg, Universiẗat, Diss., 2004. / Erscheinungsjahr an der Haupttitelstelle: 2003.

Zugl.: Bonn, Univ., Diss., 2008

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Zugl.: Jena, Univ., Diss., 2006

Zugl.: Jena, University, Diplomarbeit, 2006 u.d.T.: Preissler, P.: Stabilität und Eigenschaften von multiplen Emulsionen (W/O/W)--mit unterschiedlichen Wassergehalt, eingestellt durch Mono- und Disaccharide.

No description available.

Tevens proefschrift Rheinischen Friedrich-Wilhelms-Universität Bonn, 2008.

Background: In Sweden, consumers have become more aware that certain types of food could improve their health and overall well-being. In addition, consumers, especially Swedish Millennials, are getting healthier day after day. Accordingly, manufacturers responded to this phenomenon by supplying food that offers extra health benefits (Ring & Mitchell, 2010). These types of food are called Functional Food (FF) and are defined as “food enriched with different components (such as vitamins, minerals or probiotic cultures) or modified in a way that the product provides an additional physiological benefit that might prevent disease and promote health” (Morna, 2015:336). Purpose: The study investigates the Swedish Millennials healthy lifestyle and focuses on their attitudes towards the functional food. Thus, the authors will explore the whole lifestyle and habits of the Swedish Millennials reaching to the core of the research, which is the consumption of the functional food. Method: In order to fulfil the purpose of this study an exploratory method, with qualitative and abductive approach, is chosen to understand the Swedish Millennials attitude towards the functional food. The focus group was the tool to collect the data for the study. In total, five focus groups were conducted with twenty-six participants all of them are Swedish Millennials. The reason behind choosing focus groups tool is to comprehend deeply the Swedish Millennials lifestyle and specifically their attitude towards the functional food. Conclusion: The authors concluded that the Swedish Millennials have a systematic lifestyle and they feel comfortable with the routine. The Swedish Millennial’s attitude towards the functional food is considered positive to the majority of the participants in the research. However, the minority of the Swedish Millennial’s participants have a negative attitude towards the functional food. Therefore, it was concluded that the Swedish Millennials attitude to an extent is positive towards the functional food consumption.

O mercado de petisco para gato é pouco explorado tanto no meio acadêmico quanto pelas indústrias, pela sua complexidade, uma vez que os gatos são carnívoros restritos, o que torna o desenvolvimento de produtos mais difícil. Para maximizar a chance de sucesso, algumas estratégias para o lançamento de novo produto podem ser aplicadas, como a prospecção de mercado e os testes de palatabilidade (preferência e aceitabilidade). O presente trabalho teve como objetivo realizar estudo exploratório sobre o mercado de petiscos para gatos, desenvolver e testar dois biscoitos (um à base de farinha de trigo e outro à base de carne) com alta fibra para gatos através dos testes de aceitabilidade e preferência. Para isso, foi realizado uma prospecção de mercado, questionário foi aplicado (utilizando-se a mídia digital como veículo) em busca do perfil dos tutores, o perfil dos gatos e a opinião sobre petiscos para seus animais. Foram confeccionados dois tipos de biscoitos, um à base de farinha de trigo (acrescido de palatabilizante) e outro à base de carne. Para o teste de aceitabilidade e de preferência foram utilizados 32 gatos adultos, alocados em gaiolas metabólicas, por um período experimental de cinco dias consecutivos. No teste de aceitabilidade, os produtos foram fornecidos individualmente por três minutos, e no teste de preferência os produtos foram fornecidos simultaneamente, durante três minutos. O teste de prospecção de mercado obteve 127 respostas, distribuídas em 11 estados brasileiros, com predominância dos tutores do sexo feminino, de escolaridade de nível superior, poder aquisitivo médio e que consomem produtos com características funcionais. Em relação aos gatos, a maioria convivia com outros animais (maioria cães), foram adotados e não tinham raça definida (SRD). Com relação aos tutores, 60% compravam petiscos para seus gatos, e utilizavam como critério para compra a sequência, indicação veterinária, marca, preço, facilidade para encontrar, condição financeira. Os tutores estavam dispostos a experimentar novos produtos, desde que, sejam saudáveis. No teste de aceitabilidade, não houve diferença (P>0,05) entre o consumo dos biscoitos, sendo que 58,19% dos gatos consumiram o biscoito à base de carne e 59,32% consumiram o biscoito à base de farinha de trigo. No teste de preferência, não foi observado efeito (P>0,05) para a primeira escolha, sendo que a frequência de escolha de ambos foi de 59,05%. O mercado de alimentos para gatos é receptivo a novos produtos com apelo de funcionalidade, desde que apresente preço convidativo, de fácil acesso e seja aceito pelo gato. Gatos não diferenciaram os produtos à base de carne ou farinha de trigo, possibilitando a utilização de ambos. / The cat snack market is underexplored by both academics and industries because of its complexity, since cats are restricted carnivores, which makes the product development more difficult. In order to maximize the chance of success, some strategies to assist launching a new product can be applied, such as market prospecting and palatability testing (preference and acceptability). The aim of the present study was to conduct an exploratory study about the cat snack market to develop and test two biscuits (one based on wheat flour and another based on meat) with high fiber for cats through the tests of acceptability and preference. For this, a market survey was carried out, a questionnaire was applied (using the digital media as a vehicle) to seek the cat\'s profile, the tutor\'s profile, and opinion about snacks for their animals. It was made two types of biscuits, one based on wheat flour (with a palatabilizer) and another based on meat. For the acceptability and preference test, 32 adult cats, allocated in metabolic cages, were used for an experimental period of five consecutive days. For the acceptability test, the products were supplied individually for three minutes, and in the preference test the products were delivered simultaneously for three minutes. The market survey obtained 127 responses, distributed in 11 Brazilian states, predominantly female tutors, college-educated, medium purchasing power and who consume products with functional characteristics. In relation to cats, the majority lived with other animals (mostly dogs), were adopted and had no defined breed. With regard to the tutors, 60% bought snacks for their cats, and used as a criterion for purchase, the sequence: veterinary indication, brand, price, facility to find, financial condition. The tutors were willing to try new products as long as they are healthy. In the acceptability test, there was no difference (P>0.05) between the consumption of biscuits, and 58.19% of the cats consumed the biscuit based on meat, and 59.32% consumed the biscuit based on wheat flour. In the preference test, no effect (P>0.05) was observed for the first choice, and the frequency of choice of both biscuits was 59.05%. The cat food market is receptive to new products with appeal for functionality, whereas it offers an attractive price, easy access, and it is accepted by the cat. Cats did not differentiate products based on meat or wheat flour, allowing the use of both.

<p><strong>Problem:</strong> What attitudes do young adults have towards Functional food?</p><p>Is there any relation between these attitudes and young adults behaviour towards Functional Food?</p><p><strong>Purpose:</strong> The purpose of our thesis is to understand young adults attitudes towards Functional Food and also examine the relation between these attitudes and their behaviour towards Functional Food.<p> </p></p><p><strong>Method:</strong> The authors of this thesis have used a qualitative method for data collection, focus group interviews.  There were two focus groups interviews performed on high-school students at Alléskolan in Hallsberg. The interview questions and the analysis of the primary data have been based on the frame of reference.<strong> </strong></p><p><strong>Conclusion</strong>:<p> </p></p><p>Our investigation shows similar results as previous studies about consumers attitudes towards Functional Food. Our respondents had mixed attitudes towards Functional Food. The consumers in general still have a sceptical attitude towards Functional Food. To gain an increased consumption of Functional Food in the Swedish market, the consumer must change their attitudes towards Functional Food. The manufacturers of Functional Food must improve their information about Functional Food products to the consumer and highlight the benefits of Functional Food.</p>