Thesis (M. Sc. (Hons))--University of Western Sydney, Hawkesbury, 1996. / Thesis "submitted in partial fulfilment of the requirement for the Degree of Master of Science." Title page incorrectly cites "Faculty of Food Science and Technology."

Thesis (M.S.)--University of Massachusetts Amherst, 2008. / Includes bibliographical references (p. 82-86).

Thesis (M.Sc.). / Written for the Dept. of Agricultural Economics. Title from title page of PDF (viewed 2009/13/07). Includes bibliographical references.

abstract / Japanese Studies / Doctoral / Doctor of Philosophy

by Cheung Chi-kong, Chu Hok-keung, Ting Wai-tong. / Thesis (M.B.A.)--Chinese University of Hong Kong, 1990. / Bibliography: leaf 83. / Chapter I. --- BACKGROUND --- p.1 / Introduction --- p.1 / The Origin of Chinese Medicine --- p.2 / A Definition of Chinese Medicine --- p.5 / A Survey --- p.6 / Chapter II. --- LITERATURE REVIEW --- p.7 / Chapter III. --- METHODOLOGY --- p.14 / Data Sources --- p.14 / Sample Design --- p.15 / Data Processing --- p.16 / Chapter IV. --- FINDINGS FROM THE STUDY --- p.17 / Chinese Herbal Drugs --- p.17 / Chinese Health Foods --- p.23 / Further Analysis --- p.29 / Chapter V. --- SUMMARY AND RECOMMENDATIONS --- p.37 / Summary --- p.37 / Chinese Herbal Drugs : Recommendations --- p.39 / Chinese Health Foods : Recommendations --- p.52 / APPENDIX --- p.65 / Profiles of Respondents --- p.65 / Questionnaire (English/Chinese Version) --- p.68 / BIBLIOGRAPHY --- p.83

This dissertation, Fresh from the Factory: Breakfast Cereal, Natural Food, and the Marketing of Reform, 1890–1920, challenges dominant depictions of industry and environmental activism as adversarial by investigating producers who sought to reform capitalism with a new consumer good. Cereal companies at the end of the nineteenth century became some of the first manufacturers to distribute ready-to-eat food to consumers nationwide. Breakfast cereal’s ubiquitous advertising spoke of the virtues of “natural food” made in some of the country’s most impressive factories. Aimed squarely at women, this advertising preached the virtues of machine-made “natural food” by associating it with nutritional science, religious imagery, and stereotypes about the closeness-to-nature of women and racialized people. Selling a vision in which people could “return to nature” without going anywhere, industrialists persuaded consumers to pursue communion with nature by buying and eating packaged breakfast food. Breakfast cereal manufacturers became some of the world’s largest food processors— and among its most widely-read nature writers, health authorities, and social reformers. Fresh from the Factory follows the production and promotion of cereal as it developed in the early twentieth century. The first chapter tracks the cereal industry’s emergence out of a natural food movement that warmed to mass commerce over the nineteenth century. This movement’s spokespeople claimed to alone know what God, interchangeable with Nature, wanted people to eat. God’s authority proved useful for breakfast cereal producers, too, in branding their goods as “natural.” Subsequent chapters follow breakfast cereal from nature to table. To sell natural food, cereal companies spread new definitions of nature. These depictions rarely included plants or farms, instead emphasizing factories as the source of breakfast food and distribution in packages as the key to its freshness; in company nature writing, it was electric power, machinery, and pasteboard boxes that best mimicked the Garden of Eden. As cereal reached the table, consumers, regulators, and writers embraced, criticized, or even litigated against the product. Men often satirized the expensive grains in garish boxes, but many women found in cereal a more promising cure for sick children and arduous housework than the country retreats then favored by literary nature writers. By the early 1900s, breakfast cereal had become an American staple food, altering the country’s relationship to nature, cities, and the consumer economy. The dissertation ends in the 1920s. By this point, the federal government did more to protect national health, more people bought prepared packaged foods, and vitamins and calories had ascended over religion-infused ideas about nutrition. Still, the breakfast cereal industry’s ideas of nature persisted, and so the dissertation concludes by reflecting on continuing links between reform, business, and nature. I intend for scholars across fields to find this dissertation useful in considering how industry and the environment shape each other and the capacity of capitalism to reform itself.

The purpose of the current study was to understand public opinion formation by determining what factors influence opinion leaders in the organic food community to engage in the genetically modified food debate, and how opinion leaders describe American lay publics' engagement in the debate.

Thesis (M.A.)--University of Montana, 2007. / Title from title screen. Description based on contents viewed Aug. 14, 2007. Includes bibliographical references (p. 56-59).

Orientador: Ricardo Luiz Sapia de Campos / Banca: Auro Aparecido Mendes / Banca: Rafael Alves Orsi / Resumo: A pesquisa teve por objetivo entender e debater os espaços de comercialização dos produtos orgânicos como as feiras, as lojas especializadas, as cooperativas de consumo e os supermercados e as múltiplas influências de seus consumidores nas estratégias produtivas e de desenvolvimento de pequenos e médios produtores orgânicos do interior paulista. Em canais longos de comercialização como os supermercados as relações são distantes, individualizadas e mediadas pela obrigatoriedade do selo de certificação, por outra parte, em canais curtos como as feiras e as cooperativas de consumo o diálogo e as relações democráticas permitem compartilhar e difundir os valores de uma alimentação saudável e de qualidade, estabelecendo confiança por meio da proximidade. Em sua gênese a agricultura orgânica defende uma produção não somente livre do uso de agrotóxicos, mas um conjunto de práticas voltadas a preservação dos recursos naturais, ao respeito às demandas sociais e econômicas das comunidades locais, e ao cultivo de uma alimentação saudável e de qualidade que cumpra com a necessidade da segurança alimentar. A valorização desses produtos é projetada, portanto, por seus atributos subjetivos, trazendo à tona um processo em que as qualidades imateriais integram o valor econômico. Idealizada inicialmente para pequenas e médias propriedades, a agricultura orgânica começa a ser apropriada por impérios alimentares que se aproveitam desse mix de subjetividades na geração de mercadorias destinadas a ... (Resumo completo, clicar acesso eletrônico abaixo) / Resumen: La investigación tuve como objetivo entender y debatir los espacios de comercialización de los productos ecológicos como las ferias, las tiendas especializadas, las cooperativas de consumo y los supermercados y las diversas influencias de sus consumidores en las estrategias productivas y de desarrollo de pequeños y medianos productores ecológicos del interior paulista. En los canales largos de comercialización como los supermercados las relaciones son distantes, individualizadas y mediadas por la obligatoriedad del sello de certificación, por otra parte, en los canales cortos como las ferias y las cooperativas de consumo el dialogo y las relaciones democráticas permiten compartir y difundir los valores de una alimentación sana y de calidad, estableciendo confianza mediante la proximidad. En su génesis la agricultura ecológica defiende una producción no solo libre de los pesticidas, pero envuelta por un conjunto de prácticas volteadas a la preservación de los recursos naturales, al respeto a las demandas sociales y económicas de las comunidades locales, y al cultivo de una alimentación sana y de calidad que cumpla con la necesidad de la seguridad alimentaria. La valorización de esos productos es proyectada, por lo tanto, por sus atributos subjetivos, aportando un proceso en que las calidades inmateriales forman parte del valor económico. Inicialmente idealizada para pequeñas y mediadas fincas, la agricultura ecológica empieza a ser apropiada por imperios alimentarios que se ap... (Resumen completo clicar acceso eletrônico abajo) / Mestre

Made available in DSpace on 2015-08-20T17:09:49Z (GMT). No. of bitstreams: 0 Previous issue date: 2015-02-25. Added 1 bitstream(s) on 2015-08-20T17:26:22Z : No. of bitstreams: 1 000842897.pdf: 1616965 bytes, checksum: 838e64a2503d49e2e30c22a93d3310f8 (MD5) / A beterraba é uma raiz tuberosa de cor vermelho-arroxeada, devido à presença de pigmentos denominados betalaínas, que são potentes antioxidantes. Apresenta grande aceitação sensorial devido seu alto teor de açúcar, tem baixa densidade energética e apresenta quantidades apreciáveis de micronutrientes, principalmente de ferro e potássio, é rica em substâncias antioxidantes como compostos fenólicos, flavonoides, antocianinas e carotenoides. O pré preparo e a cocção dos alimentos podem afetar o teor, a atividade e a biodisponibilidade de nutrientes e antioxidantes, uma vez que podem ser degradados ou lixiviados para a água de cocção. O objetivo desse trabalho foi avaliar a aceitabilidade e a qualidade dos nutrientes, compostos bioativos e mudança de cor da beterraba com diferentes métodos de cocção (vapor, pressão, forno e imersão) e de pré preparo (com casca, sem casca, em fatias). As analises realizadas na beterraba crua e após todos os métodos de cocção foram pH, sólidos solúveis, acidez titulável total, umidade, cinzas, matéria graxa, açúcares, proteína, fibras, minerais, vitamina C total, atividade antioxidante, compostos fenólicos, flavonoides, antocianinas, carotenoides, coloração e análise sensorial. Para todos os resultados, exceto para minerais, foi realizada a análise de variância no delineamento inteiramente ao acaso com esquema fatorial 3x4 com Anova, seguida do teste de Tukey para comparações de médias a 5%. Para as comparações da beterraba in natura com todos os tratamentos foi feito delineamento inteiramente casualizado com 13 tratamentos e 3 repetições. Os diferentes pré preparos e os métodos de cocção interferiram na aceitabilidade e na qualidade nutricional das beterrabas. Em todos os tratamentos houve manutenção da capacidade antioxidante, exceto as fatiadas na pressão. A cocção a vapor de beterrabas inteiras ... / The beetroot is a red purplish tuberous root, because has pigments called betalains which are potent antioxidant. This root shows big sensory acceptance, because has lots of sugar, has a low energy density and lots of micronutrients, mainly iron and potassium. It's rich in antioxidants like phenolics, flavonoids, anthocyanins and carotenoids. The pre preparation and cooking of foods can affect the percentage, activity and bioavailability of the nutrients and antioxidant, since they can be degraded and leaching out of the food and into the cooking liquid. The aim of this study was evaluated assess the acceptability and quality of nutrients, bioactive compounds and changing beet color with different cooking methods (steam, pressure, furnace and immersion) and pre preparation (with shell, shelled, sliced). The analyzes were done on raw beets and after all cooking methods were pH, soluble solids, titratable acidity, moisture, ash, fatty matter, sugars, protein, fiber, minerals, vitamin C total antioxidant activity, phenolic compounds, flavonoids, anthocyanins, carotenoids, color and sensory analysis. For all results, 4 except for minerals, analysis of variance was performed in a completely randomized design with a 3x4 factorial design with ANOVA followed by Tukey's test for comparison of means at 5%. For comparisons of fresh beets with all treatments was made completely randomized design with 13 treatments and 3 replications. Different pre preparation and cooking methods interfere in the acceptability and nutritional quality of beet. All treatments were maintained antioxidant capacity, except the sliced in pressure. The steam cooking of whole beets preserved better anthocyanins and carotenoids. The best acceptance in sensory analysis, for females, was of cooked sliced beets steamed and sliced in pressure were less accepted and for males the most accepted were the whole with shells cooked in the pressure ...