Consulta: subjectFacets:"Product development"
Registros recuperados: 14
Data/hora: 05/06/2024 00:30:36

La décadence d'une ville précoloniale du Togo, Aného, en pays Guin
Provedor de dados: 20
Autores: Dovi, Q.; Nyassogbo, G.
Tipo: Journal Contribution
Palavras-chave: Pays guin; Aného; Coastal zone; Colonization; Environmental conditions; Environmental impact; Nutritive value; Population density; Population structure; Product development; Rivers; Environmental impact; Nutritive value; Population structure; Rivers; Environmental conditions; Population density; Product development; Http://aims.fao.org/aos/agrovoc/c_24420; Http://aims.fao.org/aos/agrovoc/c_5278; Http://aims.fao.org/aos/agrovoc/c_6115; Http://aims.fao.org/aos/agrovoc/c_6617; Http://aims.fao.org/aos/agrovoc/c_32980; Http://aims.fao.org/aos/agrovoc/c_6112; Http://aims.fao.org/aos/agrovoc/c_16018.
Ano: 2003
URL: http://hdl.handle.net/1834/1067

Note sur l’exploitation expérimentale de la praire (&lt;Venus verrucosa&gt;) en Baie du Lévrier  (Mauritanie)
Provedor de dados: 20
Autores: Diop, M.
Note Scientifique
Tipo: Other
Palavras-chave: Exploitation; Marine molluscs; Potential resources; Product development; Stocks; Stocks; Product development; Http://aims.fao.org/aos/agrovoc/c_28772; Http://aims.fao.org/aos/agrovoc/c_16018.
Ano: 1988
URL: http://hdl.handle.net/1834/1190

Les réponses de la FENAGIE-Pêche sur la crise du secteur
Provedor de dados: 20
Autores: Seck, A.
La crise du secteur de la pêche constitue une préoccupation première pour la FENAGIE/PECHE. En effet il est intéressant de noter qu’une organisation socioprofessionnelle de base qui aurait pu le plus légitiment du  monde ne se soucier que d’intérêts strictement catégoriels ait pris l’initiative, avec courage et générosité d’organiser le secteur de la pêche dans toute sa dimension.
Tipo: Journal Contribution
Palavras-chave: Artisanal fishing; Product development; Fishery organizations; Product development; Http://aims.fao.org/aos/agrovoc/c_16018.
Ano: 2004
URL: http://hdl.handle.net/1834/2450

An Examination of New Food Product Development Processes: A Comparative Case Study of Two Hazelnut Candy Manufacturers
Provedor de dados: 31
Autores: Woods,   Timothy A.; Demiralay,   Aslihan.
Tipo: Working or Discussion Paper
Palavras-chave: Product development; Trends; Agribusiness; Food Consumption/Nutrition/Food Safety.
Ano: 1998
URL: http://purl.umn.edu/37868

The Economic Potential of Composting Breeder and Pullet Litter with Eggshell Waste
Provedor de dados: 31
Autores: Kemper,   Nathan; Goodwin,   Harold L., Jr.; Hamm,   Sandra J.
Expansion of the wastes coordinated by the Ozark Poultry Litter Bank is needed.  This study examined a method of combining low value poultry wastes to produce compost.  Analyses of four compost blends and two hypothetical production systems provide entrepreneurs with the production and financial information to make informed decisions.
Tipo: Conference Paper or Presentation
Palavras-chave: Composting; Poultry industry; Waste management; Product development; Environmental Economics and Policy; Livestock Production/Industries; Q53; Q13; Q16.
Ano: 2007
URL: http://purl.umn.edu/34985

NEW TYPES OF TOURISM AND TOURISM MARKETING IN THE POST-INDUSTRIAL WORLD
Provedor de dados: 31
Autores: Arva,   Laszlo; Deli-Gray,   Zsuzsa.
At the end of the 20th century in the most developed countries economy and society went through profound transformation. The emerging post-industrial society can be characterised by the dominance of service industry, more leisure time of the population, higher disposable income and more conscious consumers. These conscious consumers are more and more quality orientated and reject undifferentiated mass products. New customers of tourism and hospitality industry are not only more affluent – so less price conscious – and more quality orientated but they are also seeking activity, participation, fantasy, and experience. These new types of tourists are interested rather in aesthetic aspects of life and are seeking highly differentiated, personalised experience....
Tipo: Journal Article
Palavras-chave: Tourism; Tourism marketing; Post-modern marketing; Consumer behaviour; Product development; New types of tourism; Marketing.
Ano: 2011
URL: http://purl.umn.edu/104663

Quality function deployment (QFD) reveals appropriate quality of charcoal used in barbecues
Provedor de dados: 63
Autores: Dias Júnior,Ananias Francisco; Andrade,Carlos Rogério; Milan,Marcos; Brito,José Otávio; Andrade,Azarias Machado de; Souza,Natália Dias de.
ABSTRACT: Charcoal is an important product widely used in food preparation in many parts of the world, both in developing and developed countries. However, most of the time, the main qualitative characteristics for consumers and the environment are not considered during production. Developing energy-efficient products for food preparation has been a constant pursuit of the charcoal supply chain and the aim of this study was to interact with charcoal consumers to become conversant with and classify the characteristics suitable for barbecue use. To achieve our objectives, we used the quality function deployment (QFD) method. The qualitative needs were deployed together with a multidisciplinary team assembled through interviews with several charcoal...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Charcoal grill; Quality management; Product development; Sustainable; Clean energy production.
Ano: 2020
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162020000601001

Product development from wheat-rice composite flour: Mee-Sua
Provedor de dados: 106
Autores: Varanyanond, W.; Surojanamethakul, V.; Supasri, R; Tungtakul, P.
Rice flour, at high and intermediate levels of amylose content, was used to partially replace wheat flour (the control) at levels of 10-40% substitution in Mee-Sua production. Chemical and physical properties of the flours were determined in terms of protein, ash, and amylose contents and particle size distribution as well as viscosity change by a Rapid Visco Analyzer (RVA), the property which was evaluated as well in both of modified tapioca starches (acetylated and low and high crosslinked) and pregelatinized rice flour. The ingredients applied to modify the textural property of the Mee-Sua variations in the production factors including the amount of water and salt, the ration of rice flour to wheat flour, and the amount of the modified starches were...
Tipo: PhysicalObject
Palavras-chave: Mee-Sua; Product development; Wheat-Rice composite; Rice flour; Wheat flour; หมี่ซั่ว; การพัฒนาผลิตภัณฑ์; ข้าวสาลี; แป้งข้าวเจ้า; แป้งข้าวสาลี; ส่วนประกอบ; องค์ประกอบทางเคมี; การทดสอบทางประสาทสัมผัส.
Ano: 2002
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5113

ข้าวลืมผัวจากการวิจัยสู่การใช้ประโยชน์: การพัฒนาผลิตภัณฑ์ข้าวลืมผัว
Provedor de dados: 106
Autores: Acharaporn Na Lampang Noenplab; Supattra Suwantada; Pornsuree Karnjana; Sa-ang Chairintr; Supanee Jongdee; Karnjana Piboon.
Rice genetic utilization in terms of health product development that could draw up public attention is a significant scheme for rice genetic conservation particularly for traditional varieties. There are two levels of utilization; local and high-end level. Luempua is a traditional dark-purple traditional rice variety that undergone the study and development of health products for the local community level during 2011-2013 aiming for at least 1 easy to do product prototype each year. However, towards the end of the study, 16 food, desert, bakery and drink recipes were developed. Those with potential to be commercialized were analyzed in terms of total anthocyanin, one of the major antioxidant. This included cookie (28.20 mg Ascorbic acid/100 g), cake (12.09...
Tipo: PhysicalObject
Palavras-chave: Luempua rice; Coloured rice; Health products; Anthocyanin; Antioxidants; Nutraceutical; Glutinous rice; Nutrition therapy; Food processing; Product development; ข้าวเหนียวดำ; ข้าวสี; อาหารสุขภาพ; แอนโทไซยานิน; สารต้านอนุมูลอิสระ; โภชนบำบัด; พันธุ์ลืมผัว; การอนุรักษ์พันธุกรรม; คุณค่าทางโภชนาการ; การแปรรูปอาหาร; สูตรอาหาร; การพัฒนาผลิตภัณฑ์; กรรมวิธีการผลิต.
Ano: 2014
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5675

การพัฒนาผลิตภัณฑ์ข้าวเม่าหมี่: ข้าวเม่าหมี่สาหร่ายไก
Provedor de dados: 106
Autores: Somchit Onhem; Kunya Sutjaritvongsanond; Chowladda Teangpook; Yuwadee Peerapornpisal.
Khao Mao Me (flavored rice crispy) mixed with Kai algae chips at 4 different levels; 0, 6, 9 and 12 % by weight of total solid ingredient, were tested by 20 panelists for sensory evaluation, using 9-point hedonic scale in aspects of appearance, color, odor, flavor, texture and overall acceptability. The main purpose of this study was to investigate formula of Khao Mao Me with optimum level of Kai algae chip which could increase nutritive value to consumer. Chemical analysis was done in the best formula. The results indicated that there was no significant difference (P &gt; 0.05) in every characteristic; appearance, color, odor, flavor texture and overall acceptability of Khao Mao Me with 4 different levels of Kai algae chip formula. Overall acceptability...
Tipo: PhysicalObject
Palavras-chave: Product development; Khao Mao Me; Kai agae; Flavored rice crispy; ข้าวเม่าหมี่; สาหร่ายไก; การพัฒนาผลิตภัณฑ์; กรรมวิธีการผลิต; การทดสอบทางประสาทสัมผัส; การยอมรับของผู้บริโภค.
Ano: 2006
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5112

Development of a fruit smoothie with solid albumen of green coconut
Provedor de dados: 65
Autores: Teixeira,Nátali Silva; Torrezan,Renata; Freitas-Sá,Daniela De Grandi Castro; Pontes,Sérgio Macedo; Ribeiro,Leilson de Oliveira; Cabral,Lourdes Maria Correa; Matta,Virgínia Martins da.
ABSTRACT:  The present study aimed to develop a mixed smoothie drink using the solid albumen of the green coconut in its composition. Smoothie formulations were prepared following an experimental design, setting the solid albumen concentration at 20% and varying the contents of the acerola (Barbados Cherry), pineapple, and coconut water pulps, which corresponded to 80% of the total mass of the product. Response parameters evaluated were vitamin C content, antioxidant capacity, and overall sensory acceptance. Ten formulations were evaluated. The ones that contained higher concentrations of acerola pulp had higher values ​​of bioactive compounds but were not the most sensorially accepted. By means of the desirability function, a final formulation consisted...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Product development; Sensory analysis; Tropical fruits; Antioxidant capacity.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000100750

Conceptual design of a thermal weed control machine
Provedor de dados: 65
Autores: Spagnolo,Roger Toscan; Oldoni,André; Custódio,Tiago Vega; Reis,Ângelo Vieira dos; Machado,Antônio Lilles Tavares.
ABSTRACT:  The great difficulty for family farmers who produce food organically is the control of weeds without using chemical products. One possibility for the management is the use of heat in the sense of coagulating the protoplasm in leaves and stem cells. The present research aimed toconceptual design a mechanized system for weeds control through the use of heat focusing on familiar farmers who produce food organically. In this study, we used a product development methodology which can be divided into different stages that are composed of several tasks. As a result of the use of such methodology, six concepts of heat transfer machines were developed. After the application of selection tools, two concepts were chosen for the optimization process, and...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Product development; Agricultural machinery; Organic production.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000300350

Design specifications of a heat applicator weed controller device for family farms
Provedor de dados: 65
Autores: Spagnolo,Roger Toscan; Oldoni,André; Custódio,Tiago Vega; Reis,Ângelo Vieira dos; Machado,Antônio Lilles Tavares.
ABSTRACT:  One of the difficulties faced by organic food farming families is weed management without the application of chemical products. Thus, this study aimed to establish the design specifications for the development of a heat applicator device for small organic family farms. The implemented methodology allowed the division of the project to phases composed by different tasks. This paper addresses the informational phase, which identifies client needs, according to the lifecycle of the product, in order to establish the design specifications. The declared needs of 40 customers were identified and converted to the requirements of 24 clients. This resulted in 26 design specifications, displayed in order of importance, and distributed along the product’s...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Informational design; Product development; Organic farming.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000200351

FREE CHOICE PROFILING, ACCEPTANCE AND PURCHASE INTENTION IN THE EVALUATION OF DIFFERENT BISCUIT FORMULATIONS
Provedor de dados: 64
Autores: Santos,Dayane Angélica Machado dos; Lobo,Juliana da Silva Tomé; Araújo,Lidiane Medella; Deliza,Rosires; Marcellini,Paulo Sérgio.
ABSTRACT The increased demand for differentiated and health-oriented food has driven the development of bakery products with specific nutritional and sensory characteristics. The aim of this study was to compare four different biscuits: two commercial (sugar-free and gluten-free) and two experimental formulations (standard and source of extra fiber). The cookie with added fiber had passion fruit albedo and pumpkin peel added to its formulation, as well as reduced wheat flour content compared with the standard formulation. These alterations aimed to achieve both nutritional and economic benefits. The Free Choice Profiling methodology was used, and the data were subjected to Generalized Procrustes Analysis. The analysis was performed separately by attribute...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Sensory analysis; Product development; Bakery products.
Ano: 2015
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542015000600613