Jacquet, d’aucy, Béghin-Say ou Labeyrie… ces marques font partie du quotidien des consommateurs français sans pour autant qu’ils sachent, dans leur grande majorité, qu’elles sont détenues par des coopératives agricoles. Si ces marques communiquaient leur statut coopératif, ceci constituerait-il une valeur ajoutée pour les consommateurs ? Ce travail doctoral s’intéresse au rôle joué par la représentation sociale des consommateurs au sujet du mode de gouvernance de l’entreprise productrice dans le cadre de l’évaluation des produits. Cette problématique de recherche est abordée selon trois questions de recherche. La première s’intéresse au contenu et à la structure de la représentation sociale des consommateurs français au sujet des coopératives. La seconde question étudie l’influence de cette représentation sociale sur la catégorisation et l’évaluation des offres coopératives, en considérant le rôle médiateur du niveau de congruence de l’offre avec cette représentation. La troisième aborde l’effet d’une mention et des arguments coopératifs sur les attitudes et intentions de comportement des consommateurs. Elle traite en particulier le niveau de congruence et de centralité des arguments par rapport à la représentation considérée. La représentation sociale des coopératives et son influence sont ainsi étudiées et discutées au moyen de sept études selon une approche multi-méthode. D’un point de vue théorique, cette recherche souligne, que la représentation sociale des coopératives fait écho aux préoccupations CSR des consommateurs ce qui explique l’effet bénéfique d’un label ou d’une mention sur ce statut. D’un point de vue méthodologique, cette recherche mobilise des méthodes d’investigations originales (méthodes hybrides et implicites) en complément des méthodes traditionnellement utilisées en marketing. D’un point de vue managérial, ce travail apporte des réponses aux managers et aux institutionnels qui s’interrogent sur le recours à une mention coopérative et les aiguille dans le choix d’arguments de communication efficaces pour accompagner cet affichage. / Jacquet, d’aucy, Béghin-Say or Labeyrie... What do these brands have in common? These brands are part of the everyday life of French consumers, though not many actually know they are owned by agricultural cooperatives. If these brands communicated their cooperative status on the market, would this be considered by consumers to be an added value? This doctoral dissertation focuses on the role played by consumers’ social representation in relation to the producer’s governance mode, as part of the product evaluation. This work aims to answer this central research question according to three sub-questions. The first one focuses on the content and structure of the social representation of French consumers regarding cooperatives. The second question analyzes the influence of this social representation on the categorization and evaluation of cooperatives’ offerings, taking into account the mediating role of the level of congruence between the offer and this social representation. The third question addresses the effect of cooperative labelling and arguments on the attitudes and behavioral intentions of consumers. In particular, this sub-question evaluates the levels of congruence and centrality of the arguments with the considered social representation. Therefore, the social representation of cooperatives and its influence are studied and discussed in seven studies, though a multi-method approach. From a theoretical point of view, this research highlights that the social representation of cooperatives echoes consumers’ CSR concerns; this explains the beneficial effect of a label or a mention on this governance status. From a methodological point of view, this research uses original methods (hybrid and implicit methods) in addition to those that are traditionally used in marketing. From a managerial point of view, this work provides managers and institutional entities with answers on the potential of a cooperative mention and helps them choose arguments that will lead to effective marketing communications.

Isolation of plant DNA is complicated due to the presence of polyphenols, polysaccharides and other metabolites, that are isolated together with DNA. These compounds can affect the yield and quality of DNA and can inhibit a polymerase chain reaction (PCR). A modern, simple, and fast method of DNA isolation in molecular biology laboratories is magnetic separation based on reversible DNA immobilization on magnetic particles. These methods allow to obtain DNA of high quality and purity. In the experimental part, magnetic microparticles PGMA 2 mg/ml and magnetic nanoparticles functionalized by polylysine (PLL) 0,2 mg/ml were used for isolation of plant DNA from vegetables (carrots), fruits (pear, apple, lemon, mango) and heat treated food products for children (Hami first carrot, Nestlé fruit pocket, dmBIO pear carrot apple, Hello fruit snack with apples and Hello fruity snack with mango). The efficiency of separation of magnetic particles with bound DNA using a magnetic needle and a magnetic separator were compared. The quality and quantity of isolated DNA were verified by spectrophotometric analysis. The amplificability of isolated DNA was tested in a conventional PCR using primers specific for plant ribosomal DNA (rDNA). PCR products were analyzed by agarose gel electrophoresis. Major fluorescent bands were of 700, 350 and 220 bp corresponding to three different rDNA amplicons. DNA was isolated from heat treated food products for children in a PCR-ready quality. Only 220 bp long PCR products were detected, that indicated DNA degradation. The identity of PCR products was determined by restriction fragment lenght analysis (RFLP) using NlaIII enzyme cutting the rDNA subregion (ITS1) of Daucus carota (carrot). The digestion profiles were in a good agreement with those predicted from bioinformatic analysis confirming, thus, the specificity of the developed PCR method.

The isolation of high quality DNA is nessecary for many molecular biology applications. However, plant DNA contains high amonts of polysaccharides, polyphenols and various secondary metabolites, which decrease yield and quality of isolated DNA. The aim of this study was preparation of samples and different food matrices for DNA isolation DNA by magnetic particles. It was about 5 species of vegetable and 10 species of processed plant food. Homogenization of samples was performed in CTAB buffer. Isolation of plant DNA was performed by magnetic particles covered with carboxyl groups. All DNAs were isolated in conventional PCR qualities using primers for 700 bp amplicons, in the case of heat processed products for 220 bp ampilicons and for real time PCR. The efficiancy of separation of magnetic particles with DNA by magnetic separator and magnetic needle was compared. It was find out that DNA of higher purity was isolated using magnetic needle. The micromethod of isolation of plant DNA from homogenates with CTAB with magnetic particles is suitable for different processed food.

Philosophiae Doctor - PhD / Muslims and non-Muslim consumers regardless of who they are or from where they come, whether natives or foreigners in a particular country are much concerned with consuming food products. However, not any researchers in South Africa (SA) have addressed the consumers who buy food products labelled halal. This doctoral dissertation primarily aims to explore and bring new knowledge towards halal food purchasing behaviour. It specifically focuses on understanding the current purchase intention and behaviour of halal consumers in Cape Town, South Africa. For this purpose, the Theory of Planned Behavior (TPB) was utilised as the theoretical framework to measure the purchase intention and subsequently the buying behaviour of halal consumers. An exploratory sequential mixed method was adopted. A qualitative approach formed the first phase of the study, while a quantitative approach formed the second phase of the study. For the qualitative phase, data was collected purposively through 9 intensive semi-structured interviews. Nonetheless, for the quantitative phase, data was collected by means of 516 self-administrated questionnaires using a stratified random sampling. In analysing the qualitative data, thematic analysis was applied. However, for the quantitative phase, data was analysed using multivariate statistical analysis known as the Structured Equation Modelling (SEM).

Research object: export sponsorship of agricultural and food products. Research subject: export subsidies and their influence on Lithuanian agricultural foreign trade. Research aim: prediction of alternative developmental trends on agricultural economy in case of export subsidies revocation of agricultural and food products since 2013. Objectives: • to analyse theoretical rules of export sponsorship policy; • to analyse Lithuanian export sponsorship policy of agricultural and food products; • to test influence of export subsidies on Lithuanian foreign trade expansion of agricultural and food products; • to predict of alternative developmental trends on agricultural economy in case of export subsidies revocation of agricultural and food products since 2013. Research methods: • in case of prospect and analyse of theoretical grounds on international trade policy also evolution of Lithuanian foreign trade policy used common scientific methods - analysis and synthesis of scientific literature and juridical/law documents; • in case of valuation of export subsidies influence on Lithuanian agricultural and food products foreign trade expansion used economical - statistical methods for data compilation and analysis; • in case of compute and systematize of statistical information used means of bunching, comparison and diagrammatical representation.

This thesis aims to increase understanding of New Zealand consumer reactions to messages promoting genetically modified food products (GMFs) and to determine how the manipulation of three persuasion variables, message sidedness, source credibility and inward vs. outward focus impact upon consumer attitudes. To achieve this aim, the study integrated two frameworks, Bredahl's, (2001) determinants of attitudes towards GMFs and Wansink and Kim's, (2001) strategies for educating consumers about GMFs, into a new model. To empirically examine the model, a web-based experiment using a 2x2x2 between-subjects factorial design was conducted. The experiment exposed participants to one of eight treatment groups containing a promotional message for Genetically Modified foods. The participants then completed an on-line questionnaire detailing their responses to the messages. A total of 380 useable questionnaires were collected from a national sample of consumers and analysed using ANCOVA. The results of the study suggest that the outwardly focused, two-sided message was more powerful at lowering perceptions of risks, raising perceptions of benefits and positively influencing attitudes toward the ad than either the one-sided, outwardly focused message, or the inwardly focused messages of either sidedness condition. For purchase intentions individual differences appeared to be of greater influence than message factors.

Submitted by Johnny Rodrigues (johnnyrodrigues@ufcg.edu.br) on 2018-08-03T17:08:27Z No. of bitstreams: 1 ANA PAULA PRETTE - TESE PPGEA 2012..pdf: 24680734 bytes, checksum: 1ae74f0a6e5641ff2a39682b249a0e6b (MD5) / Made available in DSpace on 2018-08-03T17:08:27Z (GMT). No. of bitstreams: 1 ANA PAULA PRETTE - TESE PPGEA 2012..pdf: 24680734 bytes, checksum: 1ae74f0a6e5641ff2a39682b249a0e6b (MD5) Previous issue date: 2012-10 / A relação entre o conteúdo de umidade e a atividade de água proporciona informações úteis para o armazenamento e processamento de alimentos. Objetivou-se a aplicação do processo de secagem para polpa e resíduos de jaca (Artocarpus heterophyllus Lam.), visando seu possível aproveitamento na indústria. Na pesquisa foram determinadas isotermas de dessorção para a polpa, casca, mesocarpo, eixo central e sementes de jaca a 40, 50, 60 e 70 °C, na faixa de conteúdo de umidade entre 0,001 e 0,278 kg-kg"1 e atividades de água entre 0,02 a 0,753. O modelo teórico de GAB e os modelos empíricos de Oswin, Halsey, Henderson e Iglesias-Chirife foram empregados para a modelagem. Foi proposta a primeira derivada da solução analítica da equação de Clausius-Clapeyron para calcular o calor isostérico de sorção e a entropia diferencial para os resíduos e polpa de jaca, através dos modelos de GAB e Oswin quando o efeito da temperatura em equilíbrio higroscópico foi considerado. Secagem de casca, polpa e sementes de jaca foram realizadas em um secador de leito fixo, nas velocidades do ar de 0,7; 1,4 e 1,8 nrs"1 e temperaturas de 40, 50, 60 e 70 °C. Os modelos de Peleg, Page, Henderson-Pabis e difusivo foram empregados na modelagem das curvas de secagem. Observou-se período de taxa decrescente nos experimentos. Com as informações obtidas na secagem, foram formulados produtos alimentícios a base de polpa e resíduos de jaca, os quais foram caracterizados via química, nutricional, sensorial e microbiológica. / The objective of this paper is the drying process implementation for pulp and jackfruit waste items {Artocarpus heterophyllus Lam.) for a possible application in the industry.The relationship between moisture content and water activity provides useful information for processing and storage of jackfruit wastes. The desorption isotherms for pulp, peel, mesocarp, central axis and seeds of jackfruit were determined at four different temperatures (40, 50, 60 and 70 °C) over wide ranges of moisture content (0,001-0,278 kg-kg"' and water activity (0,02-0,753). The theoretical model of GAB and the empirical models of Oswin, Halsey, Henderson and Iglesias-Chirife were used to modeling the desorption isotherms. The analytical solution of the Clausius-Clapeyron equation was proposed to compute the isosteric heat of sorption and the differential entropy, for peel, mesocarp and pulp of jackfruit, by means of the GAB and Oswin models when the effect of temperature on hygroscopic equilibrium was considered. Drying kinetics for peel, pulp and seeds of jackfruit in convective hot air forced equipment were determined, at three air velocities (0,7; 1,4 and 1.8 nvs"1) and four temperatures (40, 50, 60 and 70 °C).In the graphical analysis, a falling rate period was found for all experimental curves. Finally, with the information obtained in the drying process, products were formulated with the pulp and others jackfruit items, which were characterized via chemical, nutritional, sensory and microbiological.

Made available in DSpace on 2016-06-02T19:50:10Z (GMT). No. of bitstreams: 1 3532.pdf: 2375674 bytes, checksum: 8220f9b2a43401bf9ab683fd67209099 (MD5) Previous issue date: 2011-02-23 / Financiadora de Estudos e Projetos / From the Supply Chain Management (SCM), the logistic function expands its scope within the company, going to exert or support the management and operation of key business processes. Its performance leaves to reduce only the functional sphere ( silo or vertical area ), passing to reach horizontal sphere in such processes. Various sources of literature indicate changes in the logistic function but not characterize precisely or discuss the changes in its scope within the company. In particular, the benefits generated by the involvement of the logistic function on key business processes of SCM have been identified in the literature, but were not identified logistic activities that must execute in each of the processes so that these benefits are achieved. In front of this theoretical gap, the objective of this doctorate thesis was to propose logistic activities necessary for the efficacious operation of key business processes of SCM, generating a conceptual framework that assists in implementing these activities. Such a framework is a guide that can help companies identify, characterize and select the activities that the logistic function can develop in their key business processes. More specifically, this conceptual framework presents, besides the own logistics activities, a way of characterizing these activities, according to four criterions: a) obligatoriness of existence in the company (basic or optional), b) impact on the generation of value (efficiency, efficacy and/or differentiation), c) impact on the dimension of logistic service, d) the integration and coordination with other areas or processes. This thesis used the approach of qualitative research, of descriptive character, of exploratory nature and with experimental study of field. The research method was the multi-case study and the mechanism of data collection was the personal interview realized by a semi-structured questionnaire. This research is also of theoretical-conceptual nature, because it developed a conceptual framework generated from the theoretical review. In three case studies realized, observed consistency in the proposed logistic activities and in its form of characterization. Among the 25 proposed activities, the Company 1 realizes 21 of them, the Company 2 realizes 23 activities and the Company 3 realizes all 25 activities, and all interviewed declared that the set of these proposed activities was complete and consistent. / A partir da Gestão da Cadeia de Suprimentos (Supply Chain Management, SCM), a função logística expande seu escopo dentro da empresa, passando a exercer ou dar apoio à gestão e operação dos processos-chave de negócio. Sua atuação deixa de se reduzir somente à esfera funcional ( silo ou área vertical ), passando a alcançar também a esfera horizontal de tais processos. Várias fontes da literatura apontam mudanças na função logística mas não as caracterizam precisamente nem discutem as modificações no seu escopo dentro das empresas. Em particular, os benefícios gerados pelo envolvimento da função logística nos processoschave de negócio da SCM já foram levantados na literatura, mas não foram identificadas as atividades que a logística deve executar em cada um dos processos para que esses benefícios sejam alcançados. Diante desta lacuna teórica, o objetivo desta tese de doutorado foi de propor atividades logísticas necessárias à operação eficaz dos processos-chave de negócio da SCM, gerando uma estrutura conceitual que auxilia na implementação destas atividades. Tal estrutura é um guia que pode auxiliar as empresas na identificação, caracterização e seleção das atividades que a função logística pode desenvolver nos seus processos-chave de negócio. Mais especificamente, esta estrutura conceitual apresenta, além das próprias atividades logísticas, uma forma de caracterização destas atividades, de acordo com quatro critérios: a) obrigatoriedade de existência na empresa (básica ou opcional), b) impacto na geração de valor (eficiência, eficácia e/ou diferenciação), c) impacto na dimensão do serviço logístico prestado, d) integração e coordenação com outras áreas ou processos. Esta tese utilizou a abordagem de pesquisa qualitativa, de caráter descritivo, de natureza exploratória e com estudo experimental de campo. O método de pesquisa foi o estudo multi-caso e o mecanismo de coleta de dados foi a entrevista pessoal realizada por meio de um questionário semi-estruturado. Esta pesquisa também é de natureza teórico-conceitual, pois desenvolveu uma estrutura conceitual gerada a partir de revisão teórica. Nos três estudos de caso realizados, observou-se consistência nas atividades logísticas e na sua forma de caracterização propostas. Dentre as 25 atividades propostas, a Empresa 1 realiza 21 delas, a Empresa 2, 23 atividades e a Empresa 3, todas as 25 atividades, sendo que todos os entrevistados declararam que estava completo e consistente o conjunto proposto dessas atividades.

Submitted by Marlene Santos (marlene.bc.ufg@gmail.com) on 2016-08-10T18:56:01Z No. of bitstreams: 2 Dissertação - Kátia Oliveira de Deus - 2015.pdf: 1298115 bytes, checksum: 25cbacec1dbe6f0e1109792b0b745ae4 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) / Approved for entry into archive by Luciana Ferreira (lucgeral@gmail.com) on 2016-08-15T13:29:47Z (GMT) No. of bitstreams: 2 Dissertação - Kátia Oliveira de Deus - 2015.pdf: 1298115 bytes, checksum: 25cbacec1dbe6f0e1109792b0b745ae4 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) / Made available in DSpace on 2016-08-15T13:29:47Z (GMT). No. of bitstreams: 2 Dissertação - Kátia Oliveira de Deus - 2015.pdf: 1298115 bytes, checksum: 25cbacec1dbe6f0e1109792b0b745ae4 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Previous issue date: 2015-09-29 / Fundação de Amparo à Pesquisa do Estado de Goiás - FAPEG / The search for baked goods without gluten good physical, chemical and microbiological, and acceptance have provided various surveys. In order to replace the gluten in breads consumer medium for celiac disease patients, various strategies have been employed such as the use of hydrocolloids and enzymes. The aim of this study was to evaluate the feasibility of a technological standpoint, nutritional, microbiological and acceptance of gluten-free bun obtained from different proportions soy by-products (okara) and rice (bran and grain flour broken), type and dose of hydrocolloids, and dose of transglutaminase enzyme, seeking alternatives to supply the growing market for products for coeliacs, as well as enhancement of agro-industrial subproutos rice and soybeans. All formulations had good sensory acceptance by the tasters, but with 65 g 100 g-1 rice flour, 10 g 100 g-1 rice bran and 25 g 100 g-1 okara flour presented the best physical quality, obtaining the greater desirability compared to commercial standard, and was accepted sensory, with average grade above 6 (like slightly). Use of hydrocolloids increased the specific volume of loaves of bread and improved textural characteristics. The form of gluten bread with 2 g 100g-1 of xanthan gum showed the highest specific volume (1.82 cm3 g-1). The transglutaminase of microbial origin increased by 9 %, the specific volume of gluten loaves with 10 U of transglutaminase per g of protein, 16 % lower hardness, indicating softness of bread, which showed 5 % more cohesive than those without transglutaminase. Regarding the commercial form of the selected bread specific volume was obtained 11 % higher and 110 % softer than bread trade marks. The gluten form of bread made with 65 g 100 g-1 of rice flour, 10 g 100 g-1 of rice bran and 25 g 100 g-1 okara flour with the addition of 2 g 100 g-1 xanthan gum and 10 U transglutaminase per g protein, showed the best results in texture with 16 % less hardness, 5 % more cohesiveness, 9 % more bulk, more elastic 2 % and 10 % decrease in chewiness. The loaf of bread obtained sensory acceptance indicating their potential for marketing of food with 45.83 g 100g-1 protein, rich in dietary fiber (10.17 g 100 g-1), and 1.61 g 100 g-1 in soluble fiber and 8.57 g 100 g-1 in insoluble fiber, providing a healthier alternative for consumers of celiac disease patients. / A busca por produtos de panificação sem glúten de boa qualidade física, química e microbiológica, e aceitação vêm proporcionado várias pesquisas. No sentido de se substituir o glúten em pães-de-forma para consumidores portadores de doença celíaca, várias estratégias tem sido empregadas, tais como o uso de hidrocolóides e enzimas. O objetivo do presente trabalho foi avaliar a viabilidade do ponto de vista tecnológico, nutricional, microbiológico e aceitação do pão-de-forma sem glúten obtido a partir de diferentes proporções de co-produtos de soja (okara) e de arroz (farelo e farinha de grãos quebrados), tipo e dose de hidrocolóides, e dose de enzima transglutaminase, buscando alternativas para suprir o crescente mercado de produtos para celíacos, além da valorização dos subproutos agroindustriais do arroz e da soja. Todas as formulações tiveram boa aceitação sensorial por parte dos provadores, mas a com 65 g 100 g-1 de farinha de arroz, 10 g 100 g-1 de farelo de arroz e 25 g 100 g-1 de farinha de okara foi a que apresentou melhor qualidade física, obtendo a maior desejabilidade comparada com padrão comercial, e foi aceita sensorialmente, com nota média acima de 6 (gostei ligeiramente). O uso de hidrocolóides aumentou o volume específico dos pães-de-forma e melhorou as características texturais. O pão-de-forma sem glúten com 2 g 100 g-1 de goma xantana obteve o maior volume específico (1,82 cm3 g-1). A transglutaminase de origem microbiana aumentou 9 % o volume específico dos pães-de-forma sem glúten com 10 U de transglutaminase por g de proteína, 16 % menos dureza, indicando maior maciez do pão, que se mostraram 5 % mais coesos que os sem transglutaminase. Em relação aos comerciais o pão-de-forma selecionado obteve volume específico 11 % maior e 110 % mais macio que o pão comercial da marca A. O pão-de-forma sem glúten feito com 65 g 100 g-1 de farinha de arroz, 10 g 100 g-1 de farelo de arroz e 25 g 100 g-1 de farinha de okara com adição de 2 g 100 g-1 de goma xantana e 10 U de transglutaminase por g de proteína, foi o que apresentou melhores resultados em textura com 16 % menos dureza, 5 % mais coesividade, 9 % a mais de volume específico, 2 % mais elástico e 10 % de diminuição na mastigabilidade. O pão-de-forma obteve aceitação sensorial indicando o seu potencial para comercialização deste alimento, com 45,83 g 100 g-1 de proteínas, alto conteúdo de fibra alimentar (10,17 g 100 g-1), sendo 1,61 g 100 g-1 de fibra solúvel e 8,57 g 100 g-1 de fibra insolúvel, constituindo uma alternativa saudável para os consumidores portadores de doença celíaca.

Tato diplomová práce se zaměřuje na trh s bio potravinami v České Republice. Analizuje trh a použité marketingové nástroje. Práce obsahuje doporučení pro zlepšení působnosti marketingových prostředků pro podporu růstu trhu s bio potravinami v České Republice.