We study the use of variety and quality of a product line as strategic tools, and specifically the link between quality and the composition of product assortments. We observe that individual stores offer assortments such that the same ice cream flavors from brands within the same quality tier do not appear on store shelves at the same time. This suggests that retailers may use flavor selection ...

Soybean and watermelon seeds are rich source of protein as well as minerals mainly iron yet they are not consumed by a large number of populations instead of their nutritional qualities. Guava is a rich source of ascorbic acid. The objective of the present study was to prepare nutritionally enhanced ice-creams by the incorporation of soy milk, watermelon seeds milk and guava pulp and evaluation...

Reciprocation of monetary gifts is well-understood in economics. In contrast, there is little research on reciprocal behavior following immaterial gifts like compliments. We narrow this gap and investigate how employees reciprocate after receiving immaterial gifts and material gifts over time. We purchase (1) ice cream from fast food restaurants, and (2) durum doner, a common lunch snack, from ...

This study identified specific regional risk factors for the high rate of pediatric pedestrian trauma in Florida. Of the 29 cases studied prospectively, 3 (10%) occurred near ice cream trucks and 13 (45%) involved "dart-outs"; mean hospital charges were 24,478 +/- 43,939 US dollars. Recommendations included an engineering change for a dangerous intersection, and a population-based recommendatio...

The objective of this study was to investigate the antimicrobial activity of ethanol extract of propolis against enterotoxigenic strain of MRSA which inoculated into lab prepared ice cream. EEP was added to ice cream in 3 concentrations (150, 300 and 600 mg/L). The prepared ice cream was divided into 2 groups, one stored at freezer temp. at (-5°C), while the other was kept in deep freezer temp....

This study was performed to compare the performance of Sanita-Kun dry medium culture plate with those of traditional culture medium and Petrifilm dry medium culture plate for the enumeration of the mesophilic aerobic bacteria in milk, ice cream, ham, and codfish fillet. Mesophilic aerobic bacteria were comparatively evaluated in milk, ice cream, ham, and codfish fillet using Sanita-Kun aerobic ...

This research demonstrates a less-is-better e€ect in three contexts: (1) a person giving a $45 scarf as a gift was perceived to be more generous than one giving a $55 coat; (2) an over®lled ice cream serving with 7 oz of ice cream was valued more than an under®lled serving with 8 oz of ice cream; (3) a dinnerware set with 24 intact pieces was judged more favourably than one with 31 intact piece...

The effect of two novel hydrocolloids known as Balangu seed gum (BSG) and palmate-tuber salep (PTS) with carboxymethylcellulose (CMC) on the rheological characteristics of a typical soft ice cream was studied. The power law model well described the flow behavior of mixes with a high correlation coefficient (r). The flow behavior index was in the range of 0.450-1.154, while the consistency coeff...

application of either protein or carbohydrate-based products as fat replacers in low fat ice-creams can improve the properties of these products. however, the type and level of fat and fat replacer utilized are affected by such different parameters as functional ones, namely: viscosity and overrun, hardness and melting rate, nutritional properties (calories) as well as the price of the final pr...

Six white sorghum varieties (MUC007/11, MUC007/27, MUC007/193, MUC007/80, MUC007/171, MUC007/174) available in Uganda were evaluated for their suitability as alternate materials for the production of ice cream cones. Physicochemical properties of the sorghums were determined and correlated to the properties of the ice cream cones produced from them. Results from this study showed that the swell...