Dissertations / Theses on the topic 'Dairy products in human nutrition'
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Mannion, Cynthia. "The prevalence and effects of dairy product restriction during pregnancy and lactation on maternal dietary adequacy and infant birthweight /." Thesis, McGill University, 2004. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=84291.
Full textConn, Jennifer, and jennifer conn@deakin edu au. "Associations between growth and diet in adolescence." Deakin University. School of Health Sciences, 2000. http://tux.lib.deakin.edu.au./adt-VDU/public/adt-VDU20061207.141236.
Full textMANCINO, ROBERTA. "Influence of cow diet on nutritional profile of milk and dairy products and effects on alterations of human gut microbiota by an in vitro digestion model." Doctoral thesis, Università di Foggia, 2018. http://hdl.handle.net/11369/363264.
Full textHealth-conscious consumers are demanding milk with higher proportions of healthy fatty acids as polyunsatured fatty acids (PUFA), and lower proportion of saturated fatty acids (SFA). Milk and dairy products contribute significantly to the consumption of essential nutrients in human populations. Despite its important roles in human nutrition, consumption of milk has declined, because nutritional guidelines have limited capita consumption of SFA, which to a significant proportion originate from milk and dairy products (USDA and HHS, 2010). A strategy to improve the FA profile of milk and dairy products is the supplementation of cow’s diet with oilseeds, which decrease the proportion of SFA, by decreasing de novo FA synthesis in the mammary gland. Feeding flaxseed to dairy cows decreases the concentrations of short-chain fatty acids and medium chain fatty acids and increases the long-chain fatty acid content in milk fat. However, oilseeds, and in particular flaxseed, have a very high costs that discourage farmers in their utilization. It’s necessary, therefore to find a compromise between costs and the right amount to be administered in the diet to the animals to ameliorate milk yield and composition. In Italy, about 80% of dairy farms produce milk of Friesian cows both for direct consumption and for cheese production. Jersey breed and it has been used to improve the efficiency of the cheesemaking sector in different part of the world, and is characterized by improved longevity, superior udder health, higher cheese yield, reduced feed and water requirement. The gastrointestinal tract constitutes the body’s largest interface with the external environment and is exposed to a vast amount of foreign material, including pathogenic and commensal bacteria, as well as food antigens. Oral tolerance is an important property of the gut immune system; intestinal homeostasis requires balanced interactions between the gut microbiota, dietary antigens. At birth, we are colonized with a complex community of microbes that reaches up to a density of 1 × 1012 bacterial cells per grams of content in the adult colon. These microbes live in a symbiotic relationship with the host and they are determinants in health and disease influencing nutrient absorption, barrier function and immune development. On the basis of the previous considerations and considering that oil seeds are expensive and many farmers are reluctant to use them the aims of this PhD thesis are: 1. trying to reduce the daily amount of flaxseed administered to animals in order to increase the content of polyunsaturated fatty acids in milk at the expense of saturated fatty acids, and to encourage its utilization by farmers as supplements to dairy cows with a reduction of management costs; 2. testing the effects of flaxseed administration on two different dairy cows breeds: Friesian and Jersey; 3. evaluating the transferring of polyunsaturated fatty acids in two different dairy products (Caciotta vs Caciocavallo) at different ripening time; 4. evaluating the effects of dairy products naturally enriched in polyunsaturated fatty acids on human health by an in vitro digestion model with the evaluation of changes in: a) fatty acid profile of dairy products after in vitro digestion; b) short chain fatty acids (SCFA) produced by gut microbiota; c) changes in gut microbiota populations by fecal fermentation followed by pyrosequencing. The higher milk content of C18:3n3 in milk suggests that the reduction in the amount of flaxseed supplementation can also improve milk fatty acid profile with a consistent reduction of production costs; however, Friesian and Jersey cows replied differently to the same flaxseed supplementation; Polyunsatured fatty acids are transferred into dairy products, especially in Caciotta cheese, suggesting that probably the different cheese making influenced the transferring. After in vitro digestion, fatty acids remain in the digest; their presence can have beneficial effects on the gastrointestinal tract and consequently on human health. Moreover the presence and the amount of short chain fatty acids (SCFA) could suggest some changes of microbiological populations that could have beneficial effects on human health.
Smedman, Annika. "Milk Fat Intake and Conjugated Linoleic Acid (CLA) Supplementation : Dietary Markers and Associations to Clinical and Biochemical Characteristics." Doctoral thesis, Uppsala : Acta Universitatis Upsaliensis : Univ.-bibl. [distributör], 2005. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-4820.
Full textAbdullah, Mohammad. "Genetic heterogeneity in the impact of dairy product consumption on cholesterol metabolism in humans." Oxford University Press, 2014. http://hdl.handle.net/1993/30974.
Full textFebruary 2016
Asih, A. Rai Somaning. "Nitrogen utilization and production of dairy goats fed different nitrogen sources /." St. Lucia, Qld, 2001. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe16142.pdf.
Full textTrichia, Eirini. "Dairy products and cardio-metabolic health : aspects from nutritional, molecular and genetic epidemiology." Thesis, University of Cambridge, 2019. https://www.repository.cam.ac.uk/handle/1810/290034.
Full textKent, Kyle David. "Dairy proteins and lipids in the chemoprevention of prostate cancer." Connect to this title online, 2004. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1093276634.
Full textTitle from first page of PDF file. Document formatted into pages; contains xii, 113 p.; also includes graphics. Includes bibliographical references (p. 99-113).
Wu, Ruige, and 吴瑞阁. "Microchip-capillary electrophoresis with two-dimensional separation and isotachophoresis preconcentration for determining low abundanceproteins in human urine and dairy products." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2011. http://hub.hku.hk/bib/B46506044.
Full textLiao, Shyh-Yuan. "Development of models to predict whey protein functionality /." The Ohio State University, 1985. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487260531957544.
Full textMeuser, Ashley R. "Changes in Social Cognitive Theory Constructs Influence Changes in Consumption of Fruits, Vegetables, Low-Fat Dairy Products, and High Fat/High Sodium Foods in Adolescents with Hypertension." University of Cincinnati / OhioLINK, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1282167496.
Full textLund, Bodil. "Different roles of enterococcus faecium from a human perspective /." Stockholm, 2003. http://diss.kib.ki.se/2003/91-7349-607-3/.
Full textShafer, Brian David. "Concentrations of Conjugated Linoleic Acid Isomers in Human Plasma Reflect Intake of Dairy Products with Enhanced cis-9, trans-11 or tran-10, cis-12 Isomer Content." Thesis, Virginia Tech, 2006. http://hdl.handle.net/10919/33835.
Full textMaster of Science
Villaverde, Montes de Oca Paola. "Dietary Factors and Hypertension in Adult Women in France and Mexico." Thesis, Université Paris-Saclay (ComUE), 2019. http://www.theses.fr/2019SACLS356.
Full textHypertension is the major risk factor for cardiovascular disease, the principal cause of mortality in the world, representing a significant health burden and is associated with both cardiovascular and renal outcomes. Modifiable risk factors, such as the diet, have been identified for hypertension; nonetheless some aspects of the role of the diet remain unclear.According to the evidence antioxidant intake could be an alternative against the detrimental effects of oxidative stress, thus to prevent hypertension. However, inconsistent results have been observed when the relation between the intake of individual antioxidants and hypertension risk has been assessed. The evaluation of individual antioxidants may not reflect the total antioxidant power from the diet as well as the possible synergistic effects of antioxidants, resulting in an inaccurate measure of antioxidant consumption.Dairy products have a complex nutritional content and are an important source of energy, protein, and can contribute significantly to meeting the required intakes of calcium, magnesium, selenium, riboflavin, and vitamin B12. The bioavailability of calcium from dairy products is high compared with other foods in the diet. Because of this, dairy products are widely consumed in different populations worldwide. However, recently, due to the appreciable amount of sodium and saturated fat in dairy products, its consumption has been questioned, as both nutrients have been associated with cardiovascular disease. However, the studies assessing the association between dairy products and hypertension have shown inconsistent results.Therefore, the main objective of this thesis was to evaluate the role and impact of dietary factors, particularly, the dietary total antioxidant capacity (TAC), and the consumption of dairy products and the risk of hypertension using data from both the French E3N and Mexican MTC cohort studies.For this work, I conducted three secondary analyses from data of two similar studies of women. The first study was the French E3N study, and included 98 995 teachers aged 40 - 65 years at the beginning of the study in 1990. The second, the Mexican Teachers’ Cohort study, is a prospective cohort of 115 314 teachers aged 25 years or older, initiated in 2006 - 2008. I used Cox regression models to estimate HR and 95% CI, data were analysed with the SAS program version 9.4.Dietary TAC was inversely associated with risk of hypertension in the E3N cohort study, after adjustment for the main risk factors of hypertension. The strength and direction of the association was consistent in fruit and vegetable consumers below the median population value. The spline regression curve demonstrated a steep inverse dose-effect relationship between dietary TAC and risk of hypertension, then leveled off, suggesting a maximal effect of TAC. In addition, the results suggest no association between total dairy intake or each type of dairy product consumed and hypertension risk in both the E3N and MTC cohort studies. Only processed cheese consumption was directly associated with hypertension. These are rich in lipids, sodium and sugar but has a lower content of proteins, magnesium and calcium, potential protective nutrients against hypertension.This research emphasizes the important and complex role that the diet plays in the development of hypertension. It confirms that hypertension is largely preventable and also illustrates the impact of a healthy lifestyle in the etiology of hypertension. Dietary TAC was inversely associated with the risk of hypertension. On contrary, dairy product was not associated to hypertension, the usefulness of replicating analyses in different populations where the patterns of consumption of foods and their correlated maybe different, thus the results are likely robust. Therefore, hypertension prevention should aim to reduce the impact of modifiable risk factors, such as the diet, by promoting varied and balanced diets
Perez, Gerardo Gomez. "Creatine: Physiology and performance: The health effects of creatine in exercise and human performance." CSUSB ScholarWorks, 2004. https://scholarworks.lib.csusb.edu/etd-project/2453.
Full textViana, Carolina Carvalho Ramos. "Caracterização de fórmulas infantis para lactentes usando espectroscopia no infravermelho médio." Universidade Federal de Juiz de Fora (UFJF), 2018. https://repositorio.ufjf.br/jspui/handle/ufjf/6938.
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Este trabalho tem como objetivo geral a utilização da Espectroscopia na região do Infravermelho Médio, aliada à calibração multivariada (PCA e PLS) para caracterizar e quantificar a composição majoritária de fórmulas infantis. Foram avaliadas 20 marcas comercializadas em Juiz de Fora (MG), de quatro grandes indústrias do ramo. Determinou-se a composição majoritária das amostras (teor de lipídios, proteína verdadeira, carboidratos, umidade, sólidos totais e cinzas) por meio de métodos físico-químicos, em duplicata, de acordo com metodologias oficiais de análise, sendo que os resultados, em geral, atendem a legislação vigente. Em acréscimo, foi realizada a avaliação espectroscópica das formulações, na região MIR de 4000 cm-1 a 400 cm-1. Utilizando-se de ferramentas estatísticas, foi possível interpretar os espectros gerados e caracterizar a composição das fórmulas infantis testadas, em comparação às principais alegações descritas no rótulo e da literatura. As proposições sugeridas foram confirmadas pelo comportamento das amostras destas frente à Análise dos Componentes Principais (PCA), e a partir disto, pode-se dizer que a espectroscopia FT-MIR-ATR foi capaz de caracterizar as diferentes formulações testadas, quando aliada a estatística multivariada. Já em relação à Regressão por Mínimos Quadrados Parciais (PLS), somente foi encontrada correlação entre os dados físico-químicos e os espectros MIR no intervalo entre 1400 cm-1 e 1000cm-1, e por isso, este foi utilizado para as previsões dos valores analíticos. Por ser a região característica da absorção de carboidratos, o modelo apresentou os melhores resultados na predição do teor deste componente, com perfil de curva de calibração e ao mesmo tempo, apresentou predições ruins para o restante dos atributos testados. Sugere-se que o modelo possui potencial para as predições físico-químicas, em especial para carboidratos, caso sejam efetuadas curvas de calibração para este tipo de matriz alimentar.
This work focuses on the use of Fourier Transformed Mid Infrared Spectroscopy (FT-MIR) coupled to Attenuated Total Reflectance (ATR), combined with multivariate calibration as Principal Component Analysis (PCA) and Partial Least Squares (PLS) to characterize and quantify the majority composition of infant formulas. Twenty trademarks marketed in Juiz de Fora (MG) were evaluated from four different industries. The majority composition of the samples (lipid content, true protein, carbohydrates, moisture, total solids and ashes) was determined by physicochemical methods, in duplicate, according to official analysis methodologies. The results, in general, comply with current legislation. On the other hand, the spectroscopic evaluation of the formulations was performed in the MIR region from 4000 cm-1 to 400 cm-1. Using statistical tools, it was possible to interpret the generated spectra and characterize the composition of the infant formulas tested, in comparison to the main claims described in the labels and in the literature. The suggested propositions were confirmed by the behavior of these samples when compared to PCA. It can be said that FT-MIR-ATR spectroscopy was able to characterize the different formulations tested, when allied to multivariate statistics. In relation to the Regression by PLS, only a correlation was found between physicochemical data and MIR spectra in the interval between 1400 cm-1 and 1000 cm-1, and therefore, it was used for the predictions of the analytical values. Because it is the characteristic region of carbohydrate absorption, the model presented the best results in the prediction of the content of this component, with a calibration curve profile and at the same time presented bad predictions for the rest of the attributes tested. It is suggested that the model has potential for physicochemical predictions, especially for carbohydrates, if calibration curves are made for this type of food matrix.
Medeiros, Ertha Janine Lacerda de. "Utilização dos óleos vegetais na alimentação de cabras leiteiras e seu efeito na qualidade do queijo "tipo coalho"." Universidade Federal da Paraíba, 2012. http://tede.biblioteca.ufpb.br:8080/handle/tede/4044.
Full textCoordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES
The reasons to supplement small ruminants with lipids turned out to be an interesting strategy to exploit these animals in semiarid regions frequently affected by food shortage alternation and furthermore, it contributes to the improvement of the milk s lipid profile that is directly related to the nutritional characteristics and sensory properties of dairy products. This study aims to evaluate the effect of supplementation the diet of dairy goats by adding faveleira vegetable oils, sesame and castor oil, and its influence on coalho type cheese s physicochemical quality and its sensory characteristics. Cheeses were produced with milk from crossbred Sannen x Alpina Francesa fed with 4% vegetable oil ( faveleira , sesame and castor) enriched diets and a control, without oil added. The diets experimental tests lasted 76 days and were consisted of a Latin square (4x4), composed by eight animals, randomly divided into four treatments and four periods. In faveleira , sesame and castor oils, thermogravimetric, oxidation and fatty acid profile tests were performed. The goat coalho type cheeses were submitted to microbiological, physicochemical and sensory testing. It was found that the castor oil has a higher stability against oxidation, while faveleira and sesame oils have better profiles of polyunsaturated fatty acids. The inclusion of these vegetable oils doesn t imprint effect (P≥0.05) on the cheeses physicochemical and sensory characteristics. However, supplementation with faveleira and sesame oils affects positively the fatty acids profile with a reduction in the saturated percentage C12:0, C14:0 and C16:0 and it improves the long chain fatty acids percentage (C16:0-C24:0), unsaturated C18:1n9cis and C18:2n6cis, highlighting the desirable fatty acids, and significant increases CLA (isomer cis9, trans11). The manipulation of the goats diets with faveleira and sesame oils presented itself as an alternative for improving nutritional characteristics of the coalho type cheese fat.
As razões para suplementar pequenos ruminantes com lipídios têm se tornado uma estratégia interessante à exploração desses animais em regiões semiáridas, frequentemente, sujeitas à alternância de escassez de alimentos, além de contribuir para a melhoria do perfil lipídico do leite que está diretamente relacionado às características nutricionais e sensoriais de produtos lácteos. Com este estudo pretende-se avaliar o efeito da suplementação da dieta de cabras leiteiras pela adição dos óleos vegetais de faveleira, gergelim e mamona, e sua influência na qualidade físico-química e nas características sensoriais do queijo tipo coalho . Foram elaborados queijos com leite de cabras mestiças Sannen x Alpina Francesa, alimentadas com dietas enriquecidas com 4% de óleos vegetais (faveleira, gergelim e mamona) e um controle, sem adição de óleo. Os ensaios com as dietas experimentais tiveram duração de 76 dias e consistiu de um Quadrado Latino (4x4), composto de oito animais, distribuídos aleatoriamente em quatro tratamentos e quatro períodos. Nos óleos de faveleira, gergelim e mamona foram realizados testes termogravimétricos, de oxidação e o perfil de ácidos graxos. Os queijos de leite de cabra tipo coalho elaborados, foram submetidos a ensaios microbiológicos, físico-químicos e sensoriais. Verificou-se que o óleo de mamona apresenta maior estabilidade à oxidação, enquanto que os óleos de faveleira e gergelim detém melhor perfil de ácidos graxos poli-insaturados. A inclusão destes óleos vegetais não imprime efeito (P≥0,05) sobre as características físico-químicas e sensoriais dos queijos. No entanto, a suplementação com óleos de faveleira e gergelim afeta positivamente o perfil de ácidos graxos com redução nos percentuais dos saturados C12:0, C14:0 e C16:0 e promoveu melhoria dos percentuais de ácidos graxos de cadeia longa (C16:0-C24:0), dos insaturados C18:1n9cis e C18:2n6cis, destacando-se os ácidos graxos desejáveis, e incremento expressivo do CLA (isômero cis9, trans11). A manipulação da dieta de cabras com óleos de faveleira e gergelim apresentou-se como uma alternativa para melhorar as características nutricionais da gordura do queijo tipo coalho .
Matsuura, Fernando Cesar Akira Urbano. "Estudo do albedo de maracuja e de seu aproveitamento em barra de cereais." [s.n.], 2005. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254407.
Full textTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: Existem consideráveis perdas de produtos agrícolas nas diversas etapas da cadeia produtiva, desde a produção no campo até o momento de consumo, passando pela elevada geração de resíduos no processamento agroindustrial de produtos animais e vegetais. Estima-se que o aproveitamento das matérias¿primas vegetais não ultrapasse 80% a 85% e que os resíduos gerados possam chegar a até 30%. Além da preservação ambiental, o aproveitamento desses resíduos abrange questões econômicas e sociais. O Brasil é um grande produtor mundial de maracujá, principalmente o amarelo, e o albedo, resíduo do consumo ¿in natura¿ e do processamento, representa 12% a 32% da fruta. Os resíduos das frutas e hortaliças comumente podem conter fibras, vitaminas, minerais, substâncias fenólicas e flavonóides, entre outros, que podem ser benéficos à saúde humana, mas também podem possuir compostos tóxicos e antinutricionais que necessitam ser eliminados antes do uso. Pesquisas sobre os resíduos vegetais do processamento agroindustrial têm envolvido o tratamento dos resíduos; a extração de componentes específicos dos resíduos, como a pectina e o óleo das sementes do maracujá; e o aproveitamento integral dos resíduos em produtos alimentícios, como o uso de fibras da polpa de laranja em produtos de panificação e de casca de melancia para a produção de picles e cristalizado. O objetivo deste trabalho foi o de incrementar as informações sobre o albedo do maracujá e sugerir seu aproveitamento integral na elaboração de um produto alimentício de conveniência com frutas, disponibilizando um processo para a eliminação de seus compostos cianogênicos; determinar a composição e as propriedades físicas e funcionais do albedo; e obter o produto barra de cereais, adicionado do albedo de maracujá tratado, com maior teor de pectina, satisfatória aceitação sensorial, seguro e estável. O albedo de maracujá amarelo foi submetido a diversas formas de processamento para a eliminação dos compostos cianogênicos; caracterizado por análises da composição (sólidos solúveis totais; pH; acidez total titulável; composição centesimal; minerais ¿ cálcio, potássio e ferro; teor e composição da fibra alimentar; teor de pectina; compostos cianogênicos; inibição de tripsina; e taninos), das propriedades físicas (índices de absorção de água, de solubilidade em água e de absorção de óleo; volume de intumescimento; tamanho de partícula; viscosidade; cor objetiva) e funcionais (índice de retardamento na difusão de glicose e digestibilidade de amido, ambos in vitro) e por microscopia ótica da estrutura celular; e utilizado, após tratamento para a eliminação de compostos cianogênicos, na elaboração das barras de cereais. Este trabalho mostrou a interessante composição do albedo, principalmente quanto ao conteúdo de fibras, como a pectina, que conferem boas propriedades físicas e funcionais a esse resíduo; a presença de compostos cianogênicos no albedo de maracujá amarelo, que necessitam ser eliminados para o uso desse resíduo; algumas formas de processamento para a eliminação dos compostos cianogênicos do albedo, envolvendo o cozimento, e as baixas ações das enzimas endógenas e dos microrganismos contaminantes nesse processo; e a possibilidade de aproveitamento do albedo tratado na elaboração de barras de cereais
Abstract: Along the various stages of the productive chain, considerable losses of agricultural products occur, from the production in the field to the moment of consumption, with a considerable production of waste products during the agro-industrial processing of animal and vegetable products. It is estimated that the exploitation of vegetable raw materials never exceeds 80% to 85% and that the waste can reach 30%. In addition to environmental preservation, the exploitation of these waste materials also touches on economic and social aspects. Brazil is one of the greatest World producers of passion fruit, mainly the yellow variety, and the albedo, a waste product of both ¿in nature¿ consumption and processing, represents from 12% to 32% of the fruit. Fruit and vegetable waste usually contains fibres, vitamins, minerals and phenolic and flavanoid substances, amongst others, which could be beneficial to human health but which may also contain toxic and anti-nutritional compounds, which must be removed before use. Research on agro-industrial vegetable processing waste has involved treatment of the waste; the extraction of specific components from the residues, such as pectin and the seed oil from passion fruit waste; and the total exploitation of the waste in food products, such as the use of orange pulp fibres in bakery products and the use of water melon skin in the production of pickles and crystallized fruit. The objective of this work was to increment the information on passion fruit albedo and suggest its total exploitation in a convenience food product with fruits, making available a process for eliminating its cyanogenic compounds; determining the composition and physical and functional properties of the albedo; and obtaining a safe and stable cereal bar product with addition of the treated passion fruit albedo, presenting a high pectin content and satisfactory sensory acceptance. The passion fruit albedo was submitted to various forms of processing aiming at eliminating the cyanogenic compounds. It was characterised by being submitted to a component analysis (total soluble solids; pH; total titratable acidity; proximate composition; calcium, potassium and iron contents; composition and content of food fibre; pectin content; cyanogenic compounds; trypsin inhibition and tannin content). It was also submitted to an analysis of its physical properties (water absorption index, water solubility index, oil absorption index, swelling index, particle size, viscosity, objective colour evaluation) and to an analysis of its functional properties (in vitro determination of the glucose diffusion retardation index and starch digestibility index). It was also submitted to an optical microscope analysis of the cellular structure and used, after treatment for the elimination of the cyanogenic compounds, in the elaboration of a cereal bar. The study showed an interesting composition of the albedo, principally with respect to the fibre contents, such as pectin, which confer good physical and functional properties on the residue. It was also analysed with respect to the presence of cyanogenic compounds, which must be removed before use, and some forms of processing studied, aimed at eliminating the cyanogenic compounds from the albedo, including cooking, the weak action of endogenous enzymes and that of microbial contaminants. The possibility of exploiting the treated albedo in the elaboration of a cereal bar was also studied.
Doutorado
Tecnologia de Alimentos
Doutor em Tecnologia de Alimentos
Dalton, Annalien. "Development and effect of an N-3 fatty acid-rich spread on the nutritional and cognitive status of school children." Thesis, Stellenbosch: University of Stellenbosch, 2006. http://hdl.handle.net/10019.1/1119.
Full textLong-chain polyunsaturated fatty acids (LCPUFA), especially the n-3 LCPUFA metabolic products eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) play an important role as regulators in many biological processes. To date hake (Merluccius capensis) heads, a rich source of EPA and DHA, have been discarded at sea. The South African Fisheries Policy Development Committee concerned with the environmental impact of this practice has rendered it undesirable. The high prevalence of under-nutrition amongst children in South Africa can be addressed by the supplementation of their diet with this unexploited fish source. The aim of the current study was to develop a microbiologically safe and sensory acceptable sandwich spread using fish flour prepared from fish heads, as a prime ingredient. The intervention trial aimed to compare the effects of an increased dietary intake of n-3 LCPUFA, specifically DHA, on the blood fatty acid levels and absenteeism (as indicator of immune function), as well as the cognitive status, of the subjects. The microbiological content of the sandwich spread was determined after storage for 20 d at 5°C and 15 d at 25°C. Sensory evaluation was performed by consumers (n = 95; M:F = 44:51; 6 – 9 yr) to determine acceptance of the five different flavours individually incorporated into the sandwich spread to mask the fishy note and to provide different flavour options. For the intervention trial subjects (n = 351) were stratified within class group (A - E) and gender and randomly assigned to two treatment categories, an experimental group (EG; n = 174) receiving 25 g sandwich spread.d-1 (191.66 mg DHA. d-1) and a control group (CG; n = 177) receiving an analogous placebo. On school days (104 d), each subject received two sandwiches consisting of two slices of bread (ca. 60 g), spread with 25 g of either the placebo or the experimental spread. Blood samples were drawn at baseline and post intervention. Plasma fatty acid and red blood cell (RBC) membrane status, C-reactive protein levels, as well as vitamin and micronutrient status, were determined. Trained test administrators conducted a battery of cognitive tests. According to South African Government health standards, the sandwich spread remained microbiologically safe after storage. Male and female consumer respondents revealed a significant difference between gender preferences of the five different spread flavours (p <0.05). Significant treatment effects (p <0.05) were observed in n-3 LCPUFA status of the EG, as well as for their absenteeism from school. The two subtests of the Hopkins Verbal Learning test, Recognition and Discrimination Index, showed significant differences between the EG and CG (p <0.05) post intervention in the Grade 2 subjects. The Spelling tests also showed a significant difference between the two groups (p <0.05). In the current study a microbiologically safe and sensory acceptable sandwich spread was developed and tested during an intervention trial, and could possibly in future, provide a healthier option in the School Nutritional Programme. This study proved that supplementation of children (6 - 9 yr) with n-3 LCPUFA, with specific reference to EPA and DHA from a marine source, could have a beneficial effect on their fatty acid status and absenteeism from school. Based on the outcomes of the Hopkins Verbal Learning test and Spelling test, the current study proved that an n-3 fatty acid-rich spread improved the learning ability and memory of children.
CICOGNINI, FRANCESCA MARIA. "CLA as a nutraceutical molecule: concentration in foods, estimation of intake in Italy and genetic factors affecting thesynthesis in animal tissue." Doctoral thesis, Università Cattolica del Sacro Cuore, 2014. http://hdl.handle.net/10280/2467.
Full textCLA could exert some healthy properties in relation to a needed daily intake, but, at our knowledge, no literature in Italy is currently available on the effective CLA amount in foods and on the relative intake in humans. Thus a quantification of c9,t11 and t10,c12 CLA isomers in foods available in Italy large retail-scale trade was performed, followed by an estimation of the isomers intake in a cohort of the Italian population by a food diary. Background 6 The following step of the research project, due to the very low concentration of CLA found in foods, investigated genetic factors affecting CLA in meat, in order to enhance its concentration for final consumers. Thus the aims of the present work were to estimate the effective CLA intake in Italy through a complete analisys of c9,t11 and t10,c12 concentrations in dairy and meat products commonly purchasable, and an evaluation on the genetic factors involved in CLA synthesis in meat.
CICOGNINI, FRANCESCA MARIA. "CLA as a nutraceutical molecule: concentration in foods, estimation of intake in Italy and genetic factors affecting thesynthesis in animal tissue." Doctoral thesis, Università Cattolica del Sacro Cuore, 2014. http://hdl.handle.net/10280/2467.
Full textCLA could exert some healthy properties in relation to a needed daily intake, but, at our knowledge, no literature in Italy is currently available on the effective CLA amount in foods and on the relative intake in humans. Thus a quantification of c9,t11 and t10,c12 CLA isomers in foods available in Italy large retail-scale trade was performed, followed by an estimation of the isomers intake in a cohort of the Italian population by a food diary. Background 6 The following step of the research project, due to the very low concentration of CLA found in foods, investigated genetic factors affecting CLA in meat, in order to enhance its concentration for final consumers. Thus the aims of the present work were to estimate the effective CLA intake in Italy through a complete analisys of c9,t11 and t10,c12 concentrations in dairy and meat products commonly purchasable, and an evaluation on the genetic factors involved in CLA synthesis in meat.
Ebel, Bruno. "Sélection de bactéries probiotiques et amélioration de la survie et de la fonctionnalité d'une bactérie modèle, Bifidobacterium bifidum, par modification du potentiel d'oxydoréduction par bullage de gaz." Phd thesis, Université de Bourgogne, 2012. http://tel.archives-ouvertes.fr/tel-00967552.
Full textCordeiro, Amábela de Avelar. "Padrão alimentar e consumo domiciliar de produtos com redução de gorduras na área metropolitana de São Paulo\"." Universidade de São Paulo, 2003. http://www.teses.usp.br/teses/disponiveis/89/89131/tde-06022015-121206/.
Full textThe Food Guides orientate the public to healthy practices concerning food. The food industry has developed low-fat products to attend the demand from those who have difficulties to follow the proposed instructions. This work focused on describing the food standard at low-fat consumers\' domiciles. The .population was composed by 2,337 domiciles, which participated in a research - realized by POF/FIPE/USP in 1998-1999 - about a probabilistic sample from a metropolitan area in São Paulo. We considered low-fat consumers\' domiciles; those who presented skim, semi-skim and Light products consumption (#445 19.1 %). Herein, the demographical, socioecohomical and scholarity level profiles, were also investigated. The housing food consumption was obtained by the per capita/day average at the unity of domicile, tailored to gender and age, for 14 aliments groups. The Principal Components Analyze was used to obtain the food standard as the Multiple Logistical Regression and Discriminat Analyse were used to identify the differences among the groups. The housing low-fat consumers presented scholarity level, the revenue, age of the family members, availability of fruit and greens, industrial products, addition of lipids and sugars higher than those who were not consumers. The food standard at the low-fat consumers was characterized as \"traditional\" and among those who were nor consumers it was characterized as \"mix\". The results suggest that the low-fat consumers have not presented a homogeneous food structure and the food standard adopted by then may not consider nutritional recommendations.
Rahman, Munazzah. "Dairy calcium supplementation and its effects on the blood pressure of normotensive adult females." 2003. http://www.oregonpdf.org.
Full textHui-wen, Cheng, and 鄭惠文. "The Effect of Dairy Products Nutrition Education Program for Adolescent." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/44533570520929719643.
Full text國立臺灣師範大學
人類發展與家庭學系
95
Inadequate calcium intake is associated with the incidences of osteoporosis, hypertension, obesity and insulin resistance, and breast cancer. Three national nutrition surveys find that calcium intake among Taiwanese is about half of the 2002 Dietary Reference Intakes proposed by the Department of Health in Taiwan. The average daily intake of dairy products was less than one serving. Adolescence is the critical period of establishing healthy eating habit and increasing peak bone mass. The purpose of this study was to access the effect of the nutrition education program which was developed based on Ecological Models, The Health Belief Model (HBM), Theory of Planned Behavior (TPB) and Social Cognitive Theory (SCT). Eighth grader from four middle schools in Taiwan participated the study. The intervention group (N=120) was treated with nutrition education program which included five 45-min classroom sessions and 2 parent’s newsletters. The control group (N=112) was not treated with any nutrition education program. The outcomes of intervention was measured by questionnaires administered one week before (pre-test), a week after (post-test) and five weeks after (follow-up test) the intervention. The results indicated that: the intervention group’s dairy products knowledge, subjective norms, self-efficacy, behaviors, stage of change, and dairy calcium intake improved (p<.01) in post-test. Five weeks after the intervention, student’s knowledge, subjective norms, and stage of change were still significantly better than control group (p<.05). However, student’s attitude have no significant improvement (p>.05) after intervention. The results also indicated that the dairy product nutrition education program was effective for 8th grades of different gender, body shape, living status, family social economic level, and degree of parent’s involvement.
"Effects of addition of mushroom dietary fiber on the physical properties of bakery and extruded products." 2009. http://library.cuhk.edu.hk/record=b5894105.
Full textThesis (M.Phil.)--Chinese University of Hong Kong, 2009.
Includes bibliographical references (leaves 101-116).
Abstracts in English and Chinese.
Abstract --- p.i
摘要 --- p.iii
List of Tables --- p.v
List of Figures --- p.viii
Chapter 1. --- Introduction --- p.1
Chapter 1.1 --- Dietary fiber --- p.1
Chapter 1.1.1 --- Introduction of dietary fiber --- p.1
Chapter 1.1.2 --- Sclerotia of Pleurotus tuber-regium as a source of dietary fiber --- p.2
Chapter 1.2 --- Bakery products --- p.3
Chapter 1.2.1 --- Wheat --- p.3
Chapter 1.2.2 --- Flour --- p.4
Chapter 1.2.2.1 --- Flour protein --- p.4
Chapter 1.2.2.2 --- Rheological test of flour quality --- p.5
Chapter 1.2.3 --- Bread --- p.8
Chapter 1.2.3.1 --- Ingredient --- p.8
Chapter 1.2.3.2 --- Bread-making process --- p.10
Chapter 1.2.4 --- Crackers and cookies --- p.12
Chapter 1.2.5 --- Effect of addition of dietary fiber in bakery products --- p.14
Chapter 1.3 --- Extrusion cooking --- p.18
Chapter 1.3.1 --- Introduction of extrusion cooking --- p.18
Chapter 1.3.2 --- Food extruders --- p.19
Chapter 1.3.3 --- Application of extrusion --- p.21
Chapter 1.3.4 --- Extrusion of starchy materials --- p.23
Chapter 1.3.5 --- Effect of extrusion dietary fiber content --- p.24
Chapter 1.3.6 --- Effect of extrusion on other nutritional properties --- p.26
Chapter 1.4 --- Objectives --- p.28
Chapter 2 --- Materials and Methods --- p.29
Chapter 2.1 --- Mushroom powder --- p.29
Chapter 2.2 --- Flour --- p.29
Chapter 2.2.1 --- Crude protein content --- p.29
Chapter 2.2.2 --- Moisture content --- p.30
Chapter 2.2.3 --- Farinograph --- p.30
Chapter 2.3 --- Bakery products --- p.31
Chapter 2.3.1 --- Bread --- p.31
Chapter 2.3.2 --- Crackers --- p.33
Chapter 2.3.3 --- Cookies --- p.35
Chapter 2.4 --- Extrudates --- p.36
Chapter 2.5 --- Physical measurement --- p.37
Chapter 2.5.1 --- Bread --- p.37
Chapter 2.5.1.1 --- "Weight, volume and density" --- p.37
Chapter 2.5.1.2 --- Hardness --- p.38
Chapter 2.5.2 --- Crackers --- p.40
Chapter 2.5.2.1 --- "Weight, dimensions and thickness" --- p.40
Chapter 2.5.2.2 --- Volume --- p.40
Chapter 2.5.2.3 --- Hardness --- p.40
Chapter 2.5.2.4 --- Moisture --- p.41
Chapter 2.5.3 --- Cookies --- p.42
Chapter 2.5.3.1 --- "Weight, thickness and diameter" --- p.42
Chapter 2.5.3.2 --- Hardness --- p.42
Chapter 2.5.4 --- Extrudates --- p.43
Chapter 2.5.4.1 --- Expansion ratio --- p.43
Chapter 2.5.4.2 --- Density --- p.43
Chapter 2.5.4.3 --- Hardness --- p.43
Chapter 2.5.4.4 --- Water absorption index (WAI) --- p.43
Chapter 2.5.4.5 --- Water solubility index (WSI) --- p.44
Chapter 2.6 --- Dietary fiber content --- p.44
Chapter 2.6.1 --- Preparation of samples --- p.44
Chapter 2.6.2 --- "Total dietary fiber (TDF), Insoluble dietary fiber (IDF) and Soluble dietary fiber (SDF)" --- p.45
Chapter 2.6.3 --- Protein and ash correction --- p.46
Chapter 2.7 --- Nutritional evaluation of extrudates using rat model --- p.47
Chapter 2.7.1 --- Determination of crude protein content in extrudates --- p.47
Chapter 2.7.2 --- Diet preparation --- p.47
Chapter 2.7.3 --- Feeding experiments --- p.50
Chapter 2.7.4 --- Nitrogen balance experiment --- p.50
Chapter 2.7.5 --- Determination of serum lipid profile --- p.51
Chapter 2.7.5.1 --- Serum total triglyceride (TG) --- p.51
Chapter 2.7.5.2 --- Serum total cholesterol (TC) --- p.51
Chapter 2.7.5.3 --- Serum high-density lipoprotein cholesterol (HDL-C) --- p.52
Chapter 2.8 --- Statistical analysis --- p.53
Chapter 3 --- Results and Discussion --- p.54
Chapter 3.1 --- MP-enriched flours --- p.54
Chapter 3.1.1 --- Crude protein content of plain flour --- p.54
Chapter 3.1.2 --- Moisture content of plain flour --- p.55
Chapter 3.1.3 --- Farinograph of MP-enriched flours --- p.56
Chapter 3.2 --- Physical characteristics of MP-containing bakery products --- p.59
Chapter 3.2.1 --- MP-enriched bread --- p.59
Chapter 3.2.1.1 --- "Weight, volume and density" --- p.59
Chapter 3.2.1.2 --- Hardness --- p.61
Chapter 3.2.2 --- MP-enriched crackers --- p.63
Chapter 3.2.2.1 --- "Weight, dimensions and thickness" --- p.63
Chapter 3.2.2.2 --- Volume --- p.65
Chapter 3.2.2.3 --- Hardness --- p.66
Chapter 3.2.3 --- MP-enriched cookies --- p.68
Chapter 3.2.3.1 --- "Weight, thickness and diameter" --- p.68
Chapter 3.2.3.2 --- Hardness --- p.70
Chapter 3.2.4 --- Extrudates of MP-enriched pastry flour --- p.71
Chapter 3.2.4.1 --- Expansion ratio --- p.71
Chapter 3.2.4.2 --- Density --- p.75
Chapter 3.2.4.3 --- Hardness --- p.75
Chapter 3.2.4.4 --- Water absorption index (WAI) --- p.78
Chapter 3.2.4.5 --- Water solubility index (WSI) --- p.80
Chapter 3.2.4.6 --- Effect of extrusion condition on physical attributes of extrudates --- p.81
Chapter 3.3 --- Dietary fiber content in MP-containing bakery products --- p.87
Chapter 3.3.1 --- MP-enriched bread --- p.87
Chapter 3.3.2 --- MP-enriched crackers --- p.88
Chapter 3.3.3 --- MP-enriched cookies --- p.89
Chapter 3.3.4 --- Extrudates produced form MP-enriched pastry flour --- p.90
Chapter 3.4 --- Nutritional evaluation of extrudates using rat model --- p.93
Chapter 3.4.1 --- Weight of animals --- p.93
Chapter 3.4.2 --- Weight of vital organs --- p.93
Chapter 3.4.3 --- Nitrogen balance experiment --- p.94
Chapter 3.4.4 --- Serum lipid profile --- p.96
Chapter 4 --- Conclusion --- p.98
Chapter 5 --- References --- p.101
Hill, Karen M. "How do different dietary dairy proteins, ingested post-exercise, effect adaptations to endurance training?" Thesis, 2017. https://vuir.vu.edu.au/40588/.
Full textMabaso, Prudence Bongekile. "An assessment of the quality and acceptance of a ready-to-use supplement, Sibusiso, by human immunodeficiency virus and human immunodeficiency virus/tuberculosis treated patients in KwaZulu-Natal." Thesis, 2013. http://hdl.handle.net/10413/10128.
Full textThesis (M.Sc.Hum.Nut.)-University of KwaZulu-Natal, Pietermaritzburg, 2012.
Govender, Laurencia. "Nutritional composition and acceptance of a complimentary food made with provitamin A-biofortified maize." Thesis, 2014. http://hdl.handle.net/10413/10702.
Full textThesis (M.Sc.)-University of KwaZulu-Natal, Pietermaritzburg, 2014.
Elfahri, Khaled. "Release of bioactive peptides from milk proteins by lactobacillus species." Thesis, 2012. https://vuir.vu.edu.au/21473/.
Full textMaharaj, Kirasha. "Supplementary feeding of South African underweight children between 1 and 10 years of age with ready-to-use food to promote weight gain." Thesis, 2012. http://hdl.handle.net/10413/10134.
Full textThesis (M.Sc.Diet.)-University of KwaZulu-Natal, Pietermaritzburg, 2012.
HONZEJKOVÁ, Sára. "Mléko a mléčné výrobky ve výživě dětí základní školy." Master's thesis, 2017. http://www.nusl.cz/ntk/nusl-317894.
Full textCoelho, Sofia Andreia Sanches Santos. "The impact of claims about sugar content on perceived healthfulness, calories and taste of food products." Master's thesis, 2020. http://hdl.handle.net/10071/21074.
Full textExcessive sugar consumption can have numerous consequences for individuals' health. One strategy to address this problem involves providing consumers with information about products’ properties, including nutrition claims. The impact of this type of information on consumers’ perception of food and decision making has been thoroughly investigated. However, research regarding nutrition claims about sugar content is still scarce. This study aims to examine how different claims about sugar content influence consumers’ perceptions of healthfulness, calories and taste, in comparison to the regular versions of the products. The sample included 200 Portuguese individuals (83% women, MAge = 30.26, SD = 11.22), who volunteered to collaborate in an online study. Specifically, we asked participants to evaluate perceived healthfulness, calories and taste of four product categories (i.e., yogurts, ice creams, cookies and breakfast cereals) linked with four claims about sugar content ("0% sugar", "sugar free", "No added sugar", "low sugar"), in relation to the product’s regular version. Results showed that all products with claims about sugar content were rated as healthier, less caloric and less tasty than the regular products (i.e., without these claims). The "low sugar" claim was perceived as the least healthy, most caloric and tastiest of the claims. This study contributes to the current literature by showing that perceptions of healthfulness, calories and taste can be different depending on the specific claim about sugar presented in the product’s packaging.
JIRCOVÁ, Petra. "Mléko a mléčné výrobky, jako zdroj cenných živin pro obyvatele ČR." Master's thesis, 2014. http://www.nusl.cz/ntk/nusl-174940.
Full textMahlangu, Zodwa Nita. "A study of the quality and feasibility of Sibusiso, a ready-to-use food." Thesis, 2012. http://hdl.handle.net/10413/10132.
Full textThesis (M.Sc.Hum.Nut.)-University of KwaZulu-Natal, Pietermaritzburg, 2012.
Chaves, Alexandre Vieira. "Digestion characteristics of forages, including perennial ryegrass at different stages of maturity, and supplementary feeding for dairy cows grazing pasture : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Animal Science, Institute of Food Nutrition and Human Health, Massey University, Palmerston North, New Zealand." 2003. http://hdl.handle.net/10179/1160.
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