Universiẗat, Diss., 2001--Siegen.

Diss.--Heidelberg--Universität, 1990.

Consumer advice is provided for cooking ground beef to the correct temperature to prevent food-borne illness.

Numerous Escherichia coli O157:H7 outbreaks have been associated with fast food restaurants. This research created a computer model and simulation with the Micrografx computer software program Process™ for the safe handling of ground beef patties and lettuce in a typical fast food restaurant. A reference facility was visited to obtain a text description of the flow of food. To create the model, a process diagram was made that graphically represented the series of steps that were taken from the arrival of products to the delivery of the cooked and assembled product to the consumer. A process model was created when the steps in the process diagram was assigned behaviors. The final phase was process simulation. The simulation results indicated the model was representative of a typical fast-food restaurant. The model was then used successfully to simulate three potential breakdowns of the food safety system that could lead to a foodborne illness outbreak.

Univ., FB Sozialwiss., Diss.--Hamburg, 2001.

Abstract: Das Bedeutungsfeld der Zeit im literarischen Genre der zur Kurz-Epik hinzugehörenden Volksmärchen und Kunstmärchen wird in dieser literaturwissenschaftlichen Untersuchung in den Mittelpunkt gerückt. Ausgegangen vom aristotelischen Zeitbegriff, der Bewegung und Veränderung als unabdingliche Merkmale der Zeit postuliert, wird nach dem Unterschied des den Märchen der Brüder Grimm und H.C. Andersen jeweils zugrunde liegenden Zeitbegriffs der zeitlich aufeinanderfolgenden Autoren gefragt. Daraus ergibt sich eine durch die close reading Methode gestützte Untersuchung, wie sie die Zeit anhand eines Beispiels aus ihren Werken thematisch, stilistisch und narratologisch organisiert haben. Der strukturalistische Literaturtheorieansatz Gérard Genettes hilft dabei die Komposition aus erzählter Welt und Erzählwelt der Märchen zu begreifen und die Zeitorganisation der vorliegenden Werke nach Ordnung, Dauer und Frequenz zu unterscheiden. Der aus dem erkenntnistheoretischen Ansatz Käte Hamburgers entwickelte Begriff des Epischen Präteritums lenkt das Bewusstsein auch auf  die zugrunde liegenden Rahmenbedingungen der epischen Fiktion in der Dichtkunst und verhelfen die zeitliche Ansprache an die Leser in die Untersuchung mit einzubinden. In der Untersuchung wird auch der Rhythmus als ein Wechselspiel der Zeit entdeckt und ihn als eine ihr dazugehörende Qualität erkannt und miteinbezogen. Als Beispiele wird das Volksmärchen „Die Sterntaler“ und Andersens „Das kleine Mädchen mit den Schwefelhölzern“ nach einem zwischen Form und Inhalt möglich kongruenten Zeitbegriff untersucht. Ein in dieser literarischen Auseinandersetzung entstehendes Begriffsnetz der sich gegenübergestellten Werke unterstützt die Annahme des kulturgeschichtlichen Wandels der Einstellung zur Zeit bei H.C. Andersen gegenüber der der Brüder Grimm und mag zur Diskussion und fortlaufenden Forschung der Literaturgeschichte im Detail beitragen. / <p>Jag skickar det nu en gång till, hoppas det är rätt och kommer fram</p>

This study is qualitative and interpretive in nature. It examines the perception of 6 people aged 23-32 with decent experience in using the Web on the usability of three user interface website design patterns. These patterns are the ‘hamburger’ icon (an icon used primarily in mobile websites and apps that shows a hidden navigation when clicked), CAPTCHAs (a task that users have to complete to continue browsing a webpage to prevent automated software operating on the webpage) and returning to the homepage. It searches for the characteristics that they desire to see in those three user interface design patterns and the actions that those patterns represent. The participants are reached through interviews and observations and the research pinpoints that although experienced Internet users find the user interface elements relatively usable some usability factors can be worked upon in the chosen design elements and pinpoints what users would want to see changed, the actual changes they want and the problems they actually encounter with the current status of the three (3) design patterns and their usability. More noticeably, the research pinpoints that a “Homepage” button would be more usable than “Home” button which is the de facto standard as of this moment and it shows that the ‘hamburger’ icon is usable enough amongst experienced users, contradicting the research pinpointing that 71 out of 76 fail using the icon (Fichter and Wisniewski, 2016) probably due to the participants’ experience with technology, but other, preferable alternatives to the ‘hamburger’ icon are revealed from the participants which are in line with the current literature. CAPTCHAs are confirmed as a ‘nuisance’ (Pogue, 2012) and the need for CAPTCHAs which are quick to solve emerges which is what forms the perception of usability of the participants.

Mudanças econômicas e hábitos alimentares incorretos estão contribuindo para maior ingestão calórica nas populações dos centros urbanos. Intensificam-se as pesquisas para a obtenção de ingredientes com menor valor calórico. Neste trabalho, foram avaliados os efeitos da Polidextrose (Litesse®II), Salatrim (Benefat®) e Sucralose (Splenda®) em substituição à gordura hidrogenada e sacarose em formulação de pão para hambúrguer. Avaliou-se a dureza, volume, umidade, cor e valor calórico pela Metodologia da Superfície de Resposta (MSR). Os resultados mostraram que os ingredientes utilizados sugerem grande potencial para o desenvolvimento de produtos panificados com valor energético reduzido, e a sobreposição das superfícies permitiu obtenção de formulações otimizadas. / Economic changes and incorrect nutrition habits are causing more calories ingestion in the populations of the urban centers. Substitution of fat and sugar on diet has being object of intense research in the attempt to producing foods without these ingredients or with reduction of amount normally used. In this work the effect of the Polidextrose (Litesse® II), Salatrim (Benefat®) and Sucralose (Splenda®) had been tested in substitution to the hydrogenated fat and sucrose in hamburger buns formulas. It was evaluated firmness, volume, moisture, color and caloric value using Response Surface Methodology (RSM). The results showed that the used ingredients suggest great potential for the development of bakery products with reduced energy value. Surfaces intersections allowed to obtain optimized bread formulas.

This study compared the effect of packaging method (0.4% carbon monoxide, 80% oxygen or vacuum), storage time (7, 14 and 21 days) and internal cooking temperature 49, 57, 66, 71 and 79°C) on color and thiobarbituric acid (TBA) values of top sirloin steaks and ground beef patties. Ground beef was obtained from 3 different sources (chuck, loin and trim). All samples were stored at 2°C for 7, 14 and 21 days. All raw ground beef samples stored in 0.4% carbon monoxide remained bright red throughout the 21-day storage period. The phenomenon of premature browning (appearance of cooked color at lower than normal cooking temperatures) was observed in samples stored in high oxygen. TBA values were highest for the samples stored in 80% oxygen. Internal a* redness values were lowest for samples stored in 80% oxygen. Percent myogobin denaturation (PMD) increased with increase in internal cooking temperature and was highest for the ground beef samples stored in 80% oxygen. The a* redness values were highest for raw steaks stored in 0.4% CO. Steaks stored in vacuum had a uniform purple color, but some browning was noticed on the surface of the samples by day 14. PMD and TBA values of cooked top sirloin steaks were highest for the samples stored in 80% oxygen This study confirms that high oxygen packaging promotes rancidity in ground beef and top sirloin steaks. Packaging in 0.4% carbon monoxide helps maintain a bright cherry red color in ground beef and top sirloin steaks for up to 21 days.

Sammanfattning Titel: Hur arbetar hamburgerkedjor för att möta konsumenters krav på miljömässigt ansvarstagande? - En CSR- studie kring Max och Mcdonald’s miljöarbete i Sverige. Nivå: C- uppsats i ämnet företagsekonomi Författare: Robin Enmark &amp; Adam Pettersson Bergström Handledare: Agneta Sundström Datum: 2012-06 Syfte: Syftet är att utreda och analysera utreda och analysera hur det miljöarbete som Max och McDonald’s bedriver i Sverige genomförs. Hur de förmedlar detta till sina konsumenter, hur konsumenterna uppfattar detta och hur kunderna belönar detta, utreds också. Metod: Data har samlats in både via en kvantitativ enkätundersökning med konsumenter och genom en kvalitativ intervju med Max hållbarhetschef. Resultat &amp; slutsats: Max och McDonald’s arbetar på olika sätt för att möta konsumenters krav på miljömässigt ansvarstagande. Max har valt en strategi som går ut på att vara ledande inom miljöarbete men det är samtidigt en riskfylld strategi då den ställer höga krav att upprätthålla. McDonald’s har valt en tryggare strategi där de fokuserar på det grundläggande miljöarbetet som därmed inte ställer lika höga krav på dem i relation till konsumenterna. Båda strategierna har sina för- och nackdelar. Förslag till fortsatt forskning: Det vore intressant att se ny studie om ett par år som involverar alla stora hamburgerkedjor i Sverige och undersöker hur arbetet har utvecklats. Det vore intressant att se om miljömedvetenheten i samhället har ökat hos konsumenter. Uppsatsens bidrag: Uppsatsen bidrar till att belysa problematiken kring konsumenters ökande miljömässiga krav på hamburgerkedjor. Arbetet kan vara av intresse för de berörda företagen samt företag inom samma bransch. Nyckelord: CSR, hållbar utveckling, marknadsföring, konsumenter, hamburgerkedjor / Abstract Title: How do hamburger chains work to meet consumers demand for environmental responsibility? - A CSR-study around the environmental work of Max and McDonald’s in Sweden. Level: Final assignment for Bachelor Degree in Business Administration Authors: Robin Enmark &amp; Adam Pettersson Bergström Supervisor: Agneta Sundström Date: 2012-06 Aim: The aim is to study and analyze how the environmental work that Max and McDonald’s manage in Sweden is performed. How they transmit this to their consumers, how the consumers register this and how the consumers reward it is also analyzed. Method: Data has been collected using both a quantitative survey with consumers and through a quantitative interview with the sustainability manager of Max. Result &amp; Conclusions: Max and McDonald’s work in different ways to meet consumers demand for environmental responsibility-taking. Max has chosen a strategy that aims to be leading in environmental work but it is at the same time a risky strategy as is places high demands to maintain. McDonald’s has chosen a safer strategy where they focus on the basic environmental work and thereby do not place as high demands on themselves relative to consumers. Both strategies have their advantages and disadvantages. Suggestions for future research: It would be interesting to see a new study in a couple of years that involves all major hamburger chains in Sweden that examined how their work has evolved. It would be interesting to see if the environmental awareness in society has increased among consumers. Contribution of the thesis: The study contributes to highlight the problems regarding consumers increasing environmental demands on hamburger chains. The study can be of interest for the concerned companies as well as for companies within the same business. Key words: CSR, sustainable development, marketing, consumers, hamburger chains