Dissertations / Theses on the topic 'Edible'
To see the other types of publications on this topic, follow the link: Edible.
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the top 50 dissertations / theses for your research on the topic 'Edible.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Browse dissertations / theses on a wide variety of disciplines and organise your bibliography correctly.
1
Goldstein, Laura Elizabeth. "An edible window." Thesis, Boston University, 2013. https://hdl.handle.net/2144/12762.
Full textAbstract:
Thesis (M.F.A.)--Boston University
PLEASE NOTE: Boston University Libraries did not receive an Authorization To Manage form for this thesis or dissertation. It is therefore not openly accessible, though it may be available by request. If you are the author or principal advisor of this work and would like to request open access for it, please contact us at open-help@bu.edu. Thank you.
2
Duffus, Laudina Jeneise. "Edible pickering emulsion technology : fabrication of edible particle stabilised double emulsions." Thesis, University of Birmingham, 2017. http://etheses.bham.ac.uk//id/eprint/7456/.
Full textAbstract:
Water-in-oil-in-water (W/O/W) double emulsion systems provide an innovative approach for the development of low-fat healthier foods. By replacing a proportion of the oil phase of a simple oil-in-water (O/W) emulsion with an internal water phase, the overall oil volume within the emulsion system can be decreased, with potentially negligible changes to its organoleptic properties. However, double emulsions are notoriously unstable for adequate periods of time, largely due to the existence of two oppositely curved water-oil (W/O) and oil-water (O/W) interfaces in close proximity. The present study investigates the use of Pickering stabilisation in order to enhance the stability of double emulsions. Pickering stabilisation mechanisms are reputed for superior, longer term stabilisation capacities when compared to conventional surfactant stabilised emulsions, but edible particles with Pickering functionality are scarce. The work in this thesis explores the impact of introducing Pickering stabilisation to a double emulsion structure, initially at only one of the two water/oil interfaces (either W/O or O/W) and ultimately across the entire interfacial areas. Initial work conducted centred on investigating the role of a range of edible particulates as potential Pickering stabilisers in simple emulsions (both W/O and O/W emulsion types). Based on the knowledge gained from these studies, a range of Pickering-Surfactant stabilised double emulsions (with particles or surfactant stabilising alternate interfaces), using a range of surfactants, and Pickering only stabilised double emulsion systems were prepared and analysed in terms of their microstructure, stability and encapsulation efficiencies.
3
Papaparaskeva-Petrides, Christina. "Mutagens in edible mushrooms." Thesis, University of Surrey, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.314464.
Full text
4
Juriga, Michael G. "The Edible Suburb: Humanist Living." University of Cincinnati / OhioLINK, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=ucin162316765712182.
Full text
5
Alyanak, Didem Balköse Devrim. "Water vapour permeable edible membranes/." [s.l.]: [s.n.], 2005. http://library.iyte.edu.tr/tezler/master/biyoteknoloji/T000420.pdf.
Full text
6
Orosa, Maria Inês Franco. "Edible films and coatings for cheese." Master's thesis, Universidade de Aveiro, 2014. http://hdl.handle.net/10773/14976.
Full textAbstract:
Mestrado em Biotecnologia - Biotecnologia AlimentarOver the last years there has been an increasing interest to replace synthetic materials by biodegradable ones, due to the ecological problems. Edible and biodegradable films can be produced using polysaccharides, lipids, proteins and composites, and act as a package without damaging the environment. By choosing a suitable coating composition it is possible to preserve several desired properties of a certain food product. Important properties should be considered, such as mechanical, functional and barrier properties. The main goal of this study was to evaluate edible films and coatings from plant proteins (pea, soy), with incorporated natural antimicrobial and antioxidant agents, to potentially protect cheese from physico-chemical and microbial deterioration and to preserve the organoleptic characteristics, especially of sliced cheeses. The work performed focused mainly on the preparation and characterization of pea protein films, with added chitooligosaccharides (COs) (0.5%, 1% and 2%) and two types of essential oils at 1%, bay and thyme oils. Films with 0.5% of COs showed the highest values of Young’s modulus, tensile strength and elongation. Regarding the barrier properties, the film with 1% of COs showed the lower permeability value. Addition of small amounts of COs may be advantageous to improve the mechanical properties of the PPI films, besides the expected antimicrobial effects. An intermediate COs concentration (1%) could be advantageous to reduce the water vapor permeability, but it will also result in detrimental effects on the mechanical properties. Film’s hydrophobicity was also dependent on the amount of added COs and essential oils. For the films with COs, the presence of the essential oils increased the film’s hydrophobicity, an effect dependent on the type of added oil. The observed effects seem complex and they are probably dependent on the interactions among film components; certainly these aspects deserve further studies in order to improve and better understand the interactions/adhesion of the coating onto the cheese surface. The protein films by their own showed already some antioxidant activity, and the addition of COs or the essential oils results mainly on a higher rate of this effect (lower times to observe the antioxidant effects). Even so the films prepared with the bay oil revealed a higher antioxidant activity, which can be useful and complement the expected effects on the organoleptic properties of cheese samples treated with these films.
O interesse na substituição de materiais sintéticos por biodegradáveis tem vindo a aumentar devido aos problemas ecológicos. Filmes comestíveis e biodegradáveis podem ser produzidos utilizando polissacarídeos, lípidos, proteínas e compósitos e atuar como embalagens, sem danificar o meio ambiente. Ao escolher uma composição adequada para um revestimento é possível preservar várias propriedades desejáveis de um produto alimentar. Propriedades importantes como mecânicas, funcionais e de barreira devem ser consideradas. O principal objetivo deste estudo foi avaliar filmes e revestimentos comestíveis de proteínas vegetais (ervilha, soja), com agentes antimicrobianos e antioxidantes naturais incorporados, para proteger queijo de deterioração físico-química e microbiana e para preservar as características organolépticas, especialmente de queijos cortados/fatiados. O trabalho realizado foca-se principalmente na preparação e caracterização de filmes de proteína de ervilha, com a adição de oligoquitosanos (OQ) (0,5%, 1% e 2%) e dois tipos de óleos essenciais (1%), óleos de louro e tomilho. Filmes com 0,5% de OQs apresentaram valores mais elevados de módulo de Young, tensão de rutura e alongamento. Em relação às propriedades de barreira, o filme com 1% de OQs mostrou o valor de permeabilidade mais baixa. A adição de pequenas quantidades de OQs pode ser vantajosa para melhorar as propriedades mecânicas dos filmes de proteína de ervilha, além dos esperados efeitos antimicrobianos. Uma concentração OQs intermediária (1%) poderia ser vantajosa para reduzir a permeabilidade ao vapor de água, mas também resultaria em efeitos prejudiciais sobre as propriedades mecânicas. A hidrofobicidade dos filmes foi dependente da quantidade de OQs e óleos essenciais adicionados. Para os filmes com OQs, a presença dos óleos essenciais aumentou a hidrofobicidade dos filmes, um efeito dependente do tipo de óleo adicionado. Os efeitos observados parecem complexos e provavelmente dependem das interações entre os diferentes componentes do filme; Estes aspetos merecem mais estudos a fim de melhorar e compreender as interações / aderência do revestimento sobre a superfície do queijo. Os filmes de proteínas por si só mostraram alguma atividade antioxidante, e os resultados da adição de OQs ou óleos essenciais mostram uma taxa mais elevada deste efeito (diminuição do tempo de reação para observar os efeitos antioxidantes). Os filmes com óleo de louro revelaram uma maior atividade antioxidante, podendo ser útil e complementar aos efeitos esperados sobre as propriedades organolépticas de amostras de queijo revestidas.
7
Silow, Carl Axel. "Edible and other insects of mid-western Zambia studies in ethno-entomology /." Uppsala : Institutionen för allmän och jämförande etnografi vid Uppsala universitet, 2021. http://catalog.hathitrust.org/api/volumes/oclc/2440377.html.
Full text
8
Johansson, Hanna, and Johanna Gustafsson. "How do edible insects fly among Swedish consumers? : Exploring consumers’ evaluation of edible insects as a meat substitute." Thesis, Internationella Handelshögskolan, Högskolan i Jönköping, IHH, Företagsekonomi, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-40182.
Full textAbstract:
Purpose: The purpose of this qualitative research paper was to explore how consumers with an environmental identity evaluate new, environmentally friendly substitutes for meat, with edible insects given as an example. Problem: An increasing number of Swedish consumers show an overall negative attitude towards consuming meat, mainly due to environmental concerns, and express this by identifying themselves as vegetarians or flexitarian. Edible insects possess the potential to become an environmentally friendly, nutritious and innovative meat substitute in Sweden. Although the demand for new environmentally friendly meat substitutes is high, the intentions of consuming edible insects are low in Western societies. This causes researchers to ask why this conflict is. Methodology: In order to fulfill the purpose and to answer the research question, a qualitative research approach was adopted. Eight semi-structured interviews were used in the empirical data collection process. The chosen target group was vegetarians and flexitarians of Generation Y, and the sample was chosen through judgmental sampling. Findings: This empirical study examines an extensive confusion and conflicted standpoints among consumers when evaluating edible insects. However, the authors examine a high willingness and positive attitude towards consuming edible insects. Five key factors that influence the evaluation of edible as a meat substitute have been identified: the animalistic qualities of insects, if insects are perceived as meat or vegetarian, if edible insects are ‘green’, proof and facts, and what product category edible insects belong to.
9
Marques, Sónia Cristina Pereira. "Edible coatings based on chitosan-beeswax emulsions." Master's thesis, Faculdade de Ciências e Tecnologia, 2012. http://hdl.handle.net/10362/8184.
Full textAbstract:
Dissertação para obtenção do Grau de Mestre em Engenharia Química e BioquímicaThe use of edible biopolymer-based films and coatings is an environmentally friendly technology that offers substantial advantages for increase of shelf-life of many food products including fruits and vegetables. The development of this kind of films and coatings is a technological challenge for the industry and a very active research field worldwide. In this work biodegradable edible films of chitosan with different contents of beeswax were prepared and characterized. Their hygroscopic properties and water vapour permeability, as well as their CO2 and O2 permeability, mechanical, optical and superficial properties were determined. All the obtained films are transparent with a slightly yellowish colour. They are homogeneous and dense, despite the films with beeswax presented some cracks and depressions in their structure. The incorporation of beeswax increases the films hydrophobicity, higher contact angle values, but still prevails their hydrophilic nature. Regarding the mechanical properties, these films are flexible and elastic, but the increase of beeswax content increases their brittleness. The films showed decreased water vapour permeability as well as decreased hydrophilic properties, with the increase of beeswax content. The sorption and diffusion coefficients were evaluated for water vapour transport. The permeability decrease was mainly due to the reduction of the diffusion coefficient. A reduction of the water vapour permeability and a significant reduction in oxygen permeability were achieved with the inclusion of beeswax in the polymeric matrix. Comparing to the films without beeswax, the water vapour permeability decreased 32% and the oxygen permeability 90% for the films with 10% beeswax. Regarding the carbon dioxide permeability, it increased about 240% for the films with 10% beeswax. From the results, it is thought that these films are promising to be used in food packaging mainly for fruits and vegetable coating, mainly due to their barrier properties that allow the products to breathe and inhibit the oxidation process.
10
Haddad, Ola. "Soilless Cultivation of Edible Plants for Phytoremediation." Thesis, Stockholms universitet, Institutionen för naturgeografi, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:su:diva-185047.
Full textAbstract:
Food security and eutrophication are two issues proven to have severe impacts on both humanity and the environment. This study suggests improving the local food security by utilizing phosphorus and nitrogen, available in severe eutrophic small lakes, in local food production, thus turning eutrophication from a problem into a resource. The study theoretically experiments the possibility of using eutrophic water in a greenhouse, where hydroponics is used as a cultivation method. The eutrophic water is pumped from the lake into the greenhouse, and then to the hydroponic system, which is expected to remediate the water, returning clean water to the lake. The objective of this process is to phytoremediate eutrophic water and simultaneously, produce edible commercial plants. Finding the best matching lake and plant nitrogen to phosphorus (N:P) ratio, is of key importance to optimize the remediation process. Based on data from a literature review, edible plants N:P ratios are found lower than typical lake N:P ratios, suggesting that, in some cases, edible plants in the hydroponic system would require additional nutrients to grow optimally. Finding the best matching lake and plant N:P ratio is thought to optimize the remediation process. Matching the lake and plant N:P ratio was conducted in Python.
11
Pinem, Mekro Permana. "Nanofluid engineering of chitosan-based edible packaging." Thesis, Compiègne, 2021. http://www.theses.fr/2021COMP2585.
Full textAbstract:
Les exigences en termes de qualité et de sécurité lors de la transformation et de la distribution des produits alimentaires nécessitent l'utilisation d'emballages adaptés pour éviter leur dégradation et prolonger leur durée de conservation ainsi que pour préserver leurs qualités organoleptiques dans le respect des contraintes de sécurité et écologiques. Cependant, actuellement, la plupart de ces emballages plastiques sont fabriqués à partir de dérivés pétrosourcés ce qui a des conséquences délétères sur l‘environnement augmentant la production de déchets et la pollution des écosystèmes. Une approche pour surmonter ce problème consiste à remplacer les plastiques conventionnels par des matériaux biosourcés qui peuvent être produits à partir de substances naturelles qui seront dégradées dans la nature. Parmi les divers biopolymères existants, le chitosan apparaît comme un bon candidat en raison de ses propriétés antimicrobiennes et filmogènes connues qui sont favorables à des fins d'emballage. Cependant, les propriétés mécaniques des films plastiques à base de chitosan ne sont pas suffisantes et il est souvent nécessaire d'y ajouter d'autres composants tels que la cellulose pour les améliorer. De plus, récemment, il a également été décrit que l'utilisation de ces biopolymères dans leurs nanoformes pourrait grandement améliorer leurs propriétés. Cependant, l'extraction de ces biopolymères et leur transformation en nanomatériaux impliquent des procédures qui ne respectent pas toujours les principes de la chimie et des procédés verts. Dans ce travail, nous proposons le développement de protocoles plus écoresponsables basés sur les micro-ondes et les ultrasons pour produire de la nanocellulose à partir de cellulose bactérienne ainsi que du chitosan à partir de la chitine. De plus des films bioplastiques à partir de chitosane et de cellulose sont préparés et l‘impact de l'utilisation de nanoformes de ces polymères sur les propriétés du film est évalués. Pour améliorer la résistance à l'eau du film, des émulsions à la cire d'abeille ont été aussi préparées et l'impact de leurs formulations sur les propriétés du film a été étudiée. Enfin, la dynamique d'impact des gouttelettes de cette dernière formulation a été évaluée pour étudier la potentialité de son utilisation pour une application par pulvérisationThe requirements in terms of quality and safety during the processing and distribution of food products require the use of suitable packaging to prevent their degradation and extend their shelf life as well as to preserve their organoleptic qualities while respecting safety and ecological constraints. However, currently, most of these packagings are made from oil-based plastic which has defective consequences on waste generation and ecosystem pollution. One approach to overcome this issue is to replace conventional plastics with bio-based materials which can be produced from natural substances and degraded in nature. Among the various existing biopolymers, chitosan appears to be a good candidate due to its known antimicrobial and filmforming properties which are favorable for packaging purposes. However, the mechanical properties of chitosan-based plastic films are not sufficient and it is often necessary to add other components such as cellulose to them to improve their mechanical properties. Moreover, recently it has also been described that the utilization of these biopolymers in their nanoforms could greatly enhance their properties. However, the extraction of these biopolymers and their transformation into nanomaterials involve procedures that do not always comply with the principles of green chemistry and processes. In this work, we propose the development of ecological protocols based on microwaves and ultrasound to produce nanocellulose from bacterial cellulose as well as chitosan from chitin. Furthermore, we prepared bioplastic films from chitosan and cellulose and evaluated the properties of the film when using nanoforms of these polymers. To improve the water resistanceof the film, emulsions with beeswax were prepared and the impact of their formulations on the properties of the film was studied. Finally, the impact dynamics of the droplets of the latter formulation was evaluated to study the potentiality of its use for application by spraying
12
Haight, Bonnie Janeen. "Lovely homegrown menus substituting beautiful edibles for ornamentals in residential landscapes /." Online access for everyone, 2006. http://www.dissertations.wsu.edu/Thesis/Spring2006/b%5Fhaight%5F033106.pdf.
Full text
13
Chan, Wai-man, and 陳渭雯. "Development of edible vaccines against hog cholera virus." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2003. http://hub.hku.hk/bib/B31227181.
Full text
14
Browne, K. L. "Mariculture of the edible red algae, Palmaria palmata." Thesis, Queen's University Belfast, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.368754.
Full text
15
Sefton, Elaine Marie. "Ovarian development in the edible crab, Cancer pagurus." Thesis, University of Liverpool, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.426098.
Full text
16
González, Xavier (Xavier R. González Barrios). "Edible photonic crystals tunable within the visible regime." Thesis, Massachusetts Institute of Technology, 2010. http://hdl.handle.net/1721.1/112496.
Full textAbstract:
Thesis: S.B., Massachusetts Institute of Technology, Department of Materials Science and Engineering, 2010.Cataloged from PDF version of thesis.
Includes bibliographical references (pages 50-52).
An experimental study was performed to design and fabricate an edible photonic crystal made of alternating layers of food grade titanium dioxide and agar that is able to selectively reflect wavelengths of light within the visible spectrum and allow for dynamic color changes through the tuning mechanism of swelling its agar layers with the addition of edible solvents. After doing a literature search to discover which materials were available to create this edible photonic structure, a trial and error process was conducted using deposition and film thickness characterization techniques to optimize the physical and optical characteristics of the layers composing the photonic structure. The materials selected for the layers in the structure yield a high refractive index contrast, which allows for high reflectivity with a reduced amount of total layers. The multilayer stack can be designed to reflect particular wavelengths by selecting the thickness of the layers accordingly. Thin film characterization took place through the use of profilometry, ellipsometry, and atomic force microscopy. The feasibility and practicality of two manufacturing techniques, spin-coating and RF-sputtering, were analyzed in the process of learning how to assemble an edible multilayer stack for molecular gastronomy applications.
by Xavier González/
S.B.
17
Allendyke, Sylvie Philomena. "Edible assemblages and the Deleuzian event : rethinking 'anorexia'." Thesis, Manchester Metropolitan University, 2014. http://e-space.mmu.ac.uk/338869/.
Full textAbstract:
Informed by the work of Gilles Deleuze and the ‘new materialisms’, the thesis is a post-representational, post-human response to contemporary conceptualisations and practices associated with 'anorexia nervosa'. The thesis puts these ideas to work through a mobile, or connective, ethnographic methodology which blends life on-line and off-line, without giving priority to one or the other. By holding in paradoxical tension both anorexia as an “aspirational lifestyle choice” (as it is often conceived in pro anorexic spaces on-line) and as a “biologically based serious mental illness” (as it is conceived through medical and psychiatric sense off-line), the thesis disrupts orthodox notions of what actual ‘anorexia nervosa’ is, and who actual ‘anorexics’ are. By ‘promiscuously’ engaging with texts which consider choice, determinism and materiality in ways which are rarely put to work in more traditionally bounded ‘disordered eating’ research, the thesis attempts to destroy ‘anorexia’ as a dogmatic image of thought and provide an alternative to individualised, cognised, spatio-temporalised representations. As one of the few sustained works which engages with the concept of ‘wannarexia’, the thesis attempts to produce an account which takes seriously the enchanting intra-action of entities and matter. More specifically it reconsiders interpellation in terms of captivating, expansive, yet unspecific promises which are produced and ignite desire. By engaging with the possibilities of what it is to eat and to speak, the thesis cleaves a space in which to consider the actual and the virtual of consuming-producing relationships. By drawing attention to non-human actants, the materiality of language and the abstractness of matter, the thesis attempts to provide a robust yet empirically transcendental account of a difficult relationship to feeding the body.
18
Simons, Courtney W. "Characterization of Edible Bean Flours: Properties and Functionality." Diss., North Dakota State University, 2013. https://hdl.handle.net/10365/26923.
Full textAbstract:
Consumption of pulses is considered part of a healthy diet. Therefore, the opportunity exists for development of new pulse-based ingredients. However, a better understanding of their properties is necessary. The compositional and functional properties will vary depending on the bean type, their physical form (pre-cooked, raw flour, starch or protein fractionates) and growing location. In this study, edible bean flours (pinto, navy, black and small red) were subjected to extrusion cooking to produce snacks and texturized high-protein flour. The extrudates were studied to determine the effect of extrusion on the physical, physicochemical, chemical, sensory, and digestibility properties. Texturized high-protein flour was used in a bread formulation study. Finally, a preliminary study of location effect on production of grassy compounds, e.g. hexanal and hexanol, in pinto beans was conducted to determine importance of growing environment on flavor development during storage. The results of these studies showed that bean flours generally had excellent extrusion properties (good expansion and texture). However, pre-cooked flours had much lower expansion and textural integrity compared to raw bean flours and starch fractionates. Nutritional content (protein, total starch, fiber and ash) of flours were generally retained after extrusion. Lipids and resistant starch (RS) however were significantly reduced. Significant reduction in RS resulted in snacks having high glycemic index. Extrudates had 20% lower raffinose content suggesting reduced potential for flatulence after extrusion processing. Sensory evaluation of pinto, navy and black bean snacks indicated good overall acceptability. Pinto bean high-starch fraction differed in composition and functionality (viscosity and thermal properties) compared to its raw whole flour and extruded form. Adding 5% texturized pinto bean protein to bread increased its lysine content by 50%; without significantly affecting bread quality. A significant statistical interaction between growing location and storage time on hexanol and hexanal concentrations was observed for pinto beans grown in Forest River, Johnstown and Hatton North Dakota. This Dissertation will help processors understand the potential for beans as a food ingredient. Applications may include use in breads and other baked products, extruded puffed snacks, pasta, and soups. Bean flours can improve nutritional quality and provide unique functionality to food systems.Northarvest Bean Growers Association
19
Xiao, Haiyi. "LOW TRANS FATTY ACID CONTAINING HYDROGENATED EDIBLE OILS." Miami University / OhioLINK, 2007. http://rave.ohiolink.edu/etdc/view?acc_num=miami1196130854.
Full text
20
Fendri, Ahmed. "Impedimetric Sensor System for Edible Oil Quality Assessment." Universitätsverlag Chemnitz, 2019. https://monarch.qucosa.de/id/qucosa%3A37173.
Full textAbstract:
The repeated usage of frying oil is hazardous due to the degradation caused by chemical reactions, which happen while heating. The total polar compounds and the free fatty acids are the main two chemical parameters affected by frying. These parameters increase significantly with the use of oil for frying and are reported as reasons for causing serious illnesses like heart diseases.
For this purpose, sensor systems for oil quality assessment are necessary. In fact, changes of the composition due to frying leads to variation of its dielectric parameters. This can be measured using a capacitive sensor and the measurement of its impedance change. The main challenge thereby is that the impedance changes are very small and stray capacitances have a big influence on the measurements.
In this context, this work proposes a sensor system with high accuracy able to detect the small changes that occur in the resistance and capacitance under influence of stry capacitances. Theoretical and simulation studies are carried out for different cap acitive sensors as well as meas urement procedures of its cornp lex imp edance.
The sensor should provide a high sensitivity to relative perrnittivity and the electrical conductiv ity, and at the same time a small size and a high reproducibility. Interdigital electrodes sensor with a suitable design fulfils all these requirements.
A deep consideration of stray capacitances is needed to realize an accurate sensor system. For t hese reasons, the design of the measurement circuit is crucial within this work. We propose, a measurernent circuit based on a combinat ion of the method of capacitance to voltage conversion and the phase shift measurement method. By cornbining both rnethods together it is possible to rneasure accurate ly the complex irnpedance of edible oil. Experimental results show that measurement systern is capable to detect small changes of dielectric parameters, which are correlated to the chemical parameters.Die mehrfach wiederholte Verwendung von Frittieröl ist aufgrund der Qualitätsver schlechterung, die während des Erhitzens auftreten durch chemische Reaktionen verursacht wird, gefährlich für die Gesundheit. Die totale polaren Kompon enten und die freien Fettsäuren sind die zwei wichtigsten chemischen Komponenten, die wesentlich durch das Braten beeinflusst werden. Diese Komponenten erhöhen sich signifikant mit der Wiederverwendung von Bratöl und verursachen u. a. ernste Herzkrankheiten. Diese Arbeit zielt darauf hin, ein mobiles, kostengünstiges, einfach zu verwenden des Sensorsystem für die Abschätzung der Ölqualität zu entwickeln. Das System charakterisiert die Veränderung der elektrischen Parameter des Öls durch Messung der Änderung seiner komplexen elektrischen Eigenschaft en. In dieser Arbeit wurde ein Sensorelement mit interdigitalen Elektroden entwickelt, der eine hohe Empfindlichkeit auf die relative Permittivität und die elektrischen Leitfähigkeit des Öls hat und dabei einer hohe Reproduzierbarkeit erzielen kann. Es wird ein Messverfahren vorgeschlagen, das auf der Wandlung in einer Spannung und einer Phasenverschiebung basiert. Sowohl durch theoretische Überlegungen als auch durch Simulationen konnte belegt werden, dass die Kombination beider Metho den eine akkurate Messung der Komplexem Imped anz hochdielektrischer Materia lien ermöglichen kann. Experiment elle Ergebnisse zeige n, dass das Messsystem in der Lage ist , kleine Änderungen der dielektrischen Parameter zu erfassen, die mit den chemischen Ölparamtern stark korrelieren.
21
Stott, Karen Gai. "Characteristics of Australian edible fungi in the genus Lepista and investigation into factors affecting cultivation /." [Richmond, N.S.W.] : University of Western Sydney, Hawkesbury, 1998. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030512.092250/index.html.
Full textAbstract:
Thesis (Ph.D.) -- University of Western Sydney, Hawkesbury, 1998.Thesis submitted for the degree of Doctor of Philosophy. Photocopies of articles by Karen Stott ... [et al.] in back. Includes bibliographical references (leaves 137-148).
22
Das, Gupta Harsha Kumar. "Production of edible oil in West Bengal: study of possibilities in attaining self sufficiency." Thesis, University of North Bengal, 1993. http://hdl.handle.net/123456789/273.
Full text
23
Williams, Robin Lynn. "Reducing fat absorption in fried foods using edible films." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1998. http://www.collectionscanada.ca/obj/s4/f2/dsk2/tape17/PQDD_0020/MQ27555.pdf.
Full text
24
Durant, Valerie A. "Sustainable urban agriculture and forestation : the edible connected city." Diss., University of Pretoria, 2012. http://hdl.handle.net/2263/26246.
Full textAbstract:
Current global agricultural practices are recognized as unsustainable. The increase in overall human population as well as the global trend of rural to urban migration, partially as a result of historically and continual unsustainable agricultural practices, exacerbates the vicious cycle of poverty and hunger in developing countries. Furthermore, cities and regions in developed countries practice unsustainable food production, distribution and consumption patterns, and as a result, exceed their global ecological footprint (Rees 2009). Consequently, the world is facing a global food (FAO 2009) and water crisis (UN Sick Water 2010). Cities and Regions must learn to feed themselves to address local food insecurity as well as protect from the climate effects of increased urbanization, including the Urban Heat Island effect (UHIe) by optimizing and fully integrating the local ecosystem services of food, water and forest within a tightly woven compact urban form through the implementation of strategic urban and regional food system planning. Cities can mitigate climate change and reduce the UHIe, by implementing sustainable intensive urban agriculture approaches through policy and zoning interventions that include concepts such as intensively productive urban agriculture that includes green roofs, vertical farming and greenways as continuously productive and edible urban landscapes, referred to in this paper as continuously productive urban agriculture and forestation (CPUAF) in the private and public realm. A highly participative, adaptive systems approach is explored as the key to sustainability within an economic world order that included corporate social responsibility and social enterprise as the foundation for the integration of multiple synergies. An increasing body of evidence often links urban forestation with urban greenery initiatives, as a carbon sink to reduce UHI effects, to reduce GHG emissions and as a tool for urban beautification and place making (ISDR: 2009,109). Urban agriculture, through the production of local food is increasingly recognized as a means to reduce fossil fuel emissions by reducing transportation and production outputs, to provide a secure local food source, enhance biodiversity and educate the public regarding food source while fostering a sense of community, environmental awareness and stewardship. This thesis explores the links between intensive urban agriculture and forestation, and the relationship between climate change, and the UHI’s as an adaptation and mitigation process in global cities, implemented as a interconnected, integrated, holistic urban management approach that has a further benefit of providing food security and a sustainable and local urban food source.Dissertation (MTRP)--University of Pretoria, 2012.
Town and Regional Planning
unrestricted
25
Lin, Shin-Jie. "Development of Edible Packaging for Selected Food Processing Applications." The Ohio State University, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=osu1349125959.
Full text
26
Danielsons, Amy L. "Edible Urbanism: Fostering Growth and Community Engagement Through Food." University of Cincinnati / OhioLINK, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1397476517.
Full text
27
Reynertson, Kurt Allerslev. "Phytochemical analysis of bioactive constituents from edible Myrtaceae fruits /." View online, 2007. http://home.earthlink.net/~myrtaceae/Reynertson_dissertation.pdf.
Full textAbstract:
Thesis (Ph. D.)--City University of New York, 2007.Includes bibliographical references (leaves 100-120) and index. Also available for educational and research purposes in PDF format on the Internet.
28
Coufalová, Eva. "Zoonotic Aspects of Edible Insects in the Czech Republic." Master's thesis, Česká zemědělská univerzita v Praze, 2016. http://www.nusl.cz/ntk/nusl-257068.
Full textAbstract:
As a population in a world rises, and as conventional breeding seems to be as terrible as the worst nightmare, there appears necessity to find some of alternative sources of "meat". Yes, it's also good opportunity for vegetarians to add every essential amino acid to their diet. Entomophagy can be helpful with improving and ensuring food safety and food security, which is related with new world conception One Health and food -- borne diseases. Potential of insects can be well utilized, but only if they are farming properly, with right biosecurity plans and keeping sufficient hygiene and correct storage. Deeper we go in exploring insects and its good side, perfect nutritional value (FAO, 2010) we also strike on potentional hazards of its consumption. This work will be focused on microbiology (mainly fungi) and parasitology (nematodes) of given specimen in Indonesia, compared with Czech studies.
29
Palmer, Fiona M. "An investigation of the non volatile decomposition products in heated oils." Thesis, London South Bank University, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.261041.
Full text
30
Pal, Asit. "Studies on some aspects of edible mushrooms with sepcial reference to the cultivation in hills and plains of West Bengal." Thesis, University of North Bengal, 1987. http://hdl.handle.net/123456789/1084.
Full text
31
Ghosal, Mitali. "Evaluation of antioxidant activities of some locally available edible plants of Darjeeling Himalaya." Thesis, University of North Bengal, 2014. http://ir.nbu.ac.in/hdl.handle.net/123456789/978.
Full text
32
Yang, Li. "Physicochemical properties of biodegradable/edible films made with gellan gum." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk2/tape16/PQDD_0026/MQ31662.pdf.
Full text
33
Li, Hui 1970. "Analysis of edible oils by Fourier transform near-infrared spectroscopy." Thesis, McGill University, 2000. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=36819.
Full textAbstract:
Fourier transform near-infrared (FT-NIR) spectroscopy was investigated as a means of quantitative analysis of edible fats and oils. Initially, a method of simultaneously determining the cis and trans content, iodine value and saponification number of neat fats and oils using a heated transmission flow cell was developed. Two partial least squares (PLS) calibrations were devised, a process-specific calibration based on hydrogenated soybean oil and a more generalized calibration based on many oil types, the latter able to analyze oils from a variety of sources accurately and reproducibly. Methodology for the quantitative determination of the peroxide value (PV) of edible oils using a novel glass-vial sample handling system was subsequently developed, based on the stoichiometric reaction of triphenylphosphine with hydroperoxides to form triphenylphosphine oxide. The PV calibration was derived using PLS regression, and the results of a validation study demonstrated that PV could be quantitated accurately if a normalization routine was used to compensate for the inherent dimensional variability of the vials. The vial sample handling system was then used in the development of PLS IV calibrations for the process analysis of commercial oil samples, and these samples were also used to evaluate a global IV calibration devised by Bomem Inc. The discriminant features available through PLS were shown to enhance the accuracy of the IV predictions by facilitating the selection of the most appropriate calibrations based on the spectral characteristics of closely related oils. The predictions obtained using the global IV calibration provided clear evidence that a generalized calibration based on a large and varied selection of oils could provide a means of IV determination by FT-NIR spectroscopy. Subsequently, a generalized FT-NIR trans calibration was developed and shown to yield trans values that were in good agreement with those obtained by the AOCS mid-FTIR single-bounce hori
34
Vogan, C. L. "Studies on shell disease in the edible crab, Cancer pagurus." Thesis, Swansea University, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.639315.
Full textAbstract:
The current study investigates the levels of shell disease in Cancer pagurus from various sites on the Gower Peninsula. Generally, it was found that (i) male crabs displayed higher levels of the disease then females, (ii) the proportion of lesioned carapace increased with crab size, (iii) exoskeletal areas subjected to abrasion were most commonly infected and (iv) male crabs from Rhossili were less severely affected than their Langland counterparts. The observed sexual differences in shell disease were attributed largely to behavioural difference whereas, regional (site) differences were explained by variations in substratum type and chitinolytic bacterial populations. Histologically, diseased crabs showed indications of systemic bacterial infections. The thin cuticular lining over the gills appeared to be particularly vulnerable to microbial degradation and penetration. Extensive hepatopancreatic atrophy in severely diseased crabs suggested shell disease is a significant source of crab mortality. Chitinolytic bacteria were isolated from both lesioned and non-lesioned areas of crab exoskeleton. Nine isolates (I1-I9) were partially identified and used for future investigations into the causative agents of the disease. In liquid culture, their extracellular chitinase production/activity was found to vary with chitinous substrate, with C. pagurus shell pieces found to be the strongest inducers of chitinase activity. Zinc and mercury were found to inhibit chitinase activity, whilst iron and copper had the potential to enhance activity. Injections of the bacterial isolates (I4 and I7) into healthy crabs, revealed differential pathogenicities suggesting that shell disease mortalities are highly dependent on the virulence of the exoskeletal penetrator.
35
Sy, Jolene R. "Parametric analysis of presession exposure to edible and nonedible stimuli." Scholarly Commons, 2008. https://scholarlycommons.pacific.edu/uop_etds/2644.
Full textAbstract:
I conducted a parametric evaluation of presession exposure to edible and nonedible reinforcers in order to determine the effects of “small,” “medium,” and “large” periods of presession access on response rates during sessions immediately following these periods. For 2 participants, presession access to edible and nonedible reinforcers for “small,” “medium,” and “large” durations decreased the reinforcing efficacy of those stimuli. For the remaining 2 participants, presession access to edible and nonedible reinforcers either maintained or increased the reinforcing efficacy of those stimuli. The results suggest that presession access to edible or nonedible reinforcers has idiosyncratic effects across individuals. Additionally, the results suggest that minimal differences exist between rates of responding after “small,” “medium,” and “large” periods of presession access, using the values assessed in the current study.
36
Merrill, Jeremy. "Nôtre Potager: a typology of edible landscapes in Manhattan, Kansas." Kansas State University, 2009. http://hdl.handle.net/2097/1501.
Full textAbstract:
Master of Landscape ArchitectureDepartment of Landscape Architecture/Regional and Community Planning
Stephanie A. Rolley
People living in urban and suburban areas are disconnected from agriculture. The food that we consume is grown many miles from our homes and we have little knowledge of how that food travels from seed to plate. Incorporating edible landscapes into public land in cities brings people in direct contact with the food they eat. Edible landscapes are neighborhood scale sites with the specific purpose of producing food. Edible landscapes became popular in the late 1970s. Typically developed with a focus on food production and little attention to aesthetics, the general public often thinks of these landscapes as messy and farm-like. Through quality design edible landscapes can be productive and aesthetically pleasing. The combination of these ideals create exciting and unique solutions that differ from the edible landscapes of the past. Attention to site and community design principles as well as growing conditions results in a new type of public landscape that can enhance a community’s appearance while feeding its residents. A typology of edible landscapes was applied to Manhattan, Kansas to test the potential for a community-wide system of edible landscapes. The typology is based on: garden purpose, physical characteristics, visual characteristics, and potential user groups. The inventory of public land is based upon the Diggable City project in Portland, Oregon. Potential sites were evaluated on their physical characteristics, visual profile, and design potential to determine what garden type would be most appropriate. Further analysis of each site’s design potential resulted in the selection of three sites for prototypical design development. The prototypical designs provide examples of how design principles and growing conditions can work together to create new edible landscapes and enrich the community.
37
McCambridge, Claire. "Fishery sustainability and welfare of the edible crab, Cancer pagurus." Thesis, Queen's University Belfast, 2016. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.707832.
Full textAbstract:
Manual declawing of Cancer pagurus before return to the sea and during storage aboard fishing vessels has been legal in Northern Ireland (NI) since the revocation in 2000 of the Crab Claws (Prohibition of Landing) Order (1986). However, the paucity of objective data on this fishery practice has raised concerns for the sustainability and welfare of C. pagurus. Feeding ability of edible crabs was examined by either inducing autotomy or manual declawing of a walking leg, one or both chelae, before crabs were offered prey items. Crabs were offered mussels, Mytilis edulis, to assess if having one or no chelae results in a reduced ability to feed on hard shelled prey for which its crushing chelae are adapted. Crabs that had a walking leg removed ate significantly more mussel mass than crabs that had one or two claws removed, with no difference between crabs that had one claw or two claws removed. This suggests that induced autotomy and manual declawing of C. pagurus has a detrimental effect on the ability of crabs to feed on readily available prey, and that other feeding opportunities must be found The physiological stress response to manual declawing of both claws, in males and females, was assessed by extracting lactate over 24 hours following claw removal. All manually declawed crabs died within 14 days, whereas all others survived for +23 days. Lactate concentrations in crabs that had both claws manually declawed increased significantly, compared to autotomized and intact crabs, and remained high for 24 hours. Thus, manual double declawing results in a prolonged stress response and high crab mortality, leading to the recommendation to cease this practice, or perhaps develop induced autotomy techniques as a more sustainable fishery practice. Fighting ability during contests for resources (female and a shelter) was investigated in crabs that had either 1 claw manually declawed, 1 claw autotomized or the crab remained intact. Contests involved an intact crab and an autotomized crab, or an intact crab and a manually declawed crab. Intact and autotomized crabs were motivated to fight for the female and won more contests than the manually declawed crabs. Manually declawed crabs displayed more submissive and defensive behaviour than the other crabs and were less motivated to fight for the female. More manually declawed crabs competed for and won the shelter than intact and autotomized crabs. The findings of these experiments provide an insight into realistic scenarios facing manually declawed crabs once returned to the sea, and raise serious concerns regarding sustainability and animal welfare.
38
Chernetz, Jennifer. "Landscape design with edible plants." 1987. http://hdl.handle.net/1993/22647.
Full text
39
"Material Processing for Edible Electronics." Doctoral diss., 2019. http://hdl.handle.net/2286/R.I.53502.
Full textAbstract:
abstract: A new type of electronics was envisioned, namely edible electronics. Edible electronics are made by Food and Drug Administration (FDA) certified edible materials which can be eaten and digested by human body. Different from implantable electronics, test or treatment using edible electronics doesn’t require operations and perioperative complications.
This dissertation bridges the food industry, material sciences, device fabrication, and biomedical engineering by demonstrating edible supercapacitors and electronic components and devices such as pH sensor.
Edible supercapacitors were fabricated using food materials from grocery store. 5 of them were connected in series to power a snake camera. Tests result showed that the current generated by supercapacitor have the ability to kill bacteria. Next more food, processed food and non-toxic level electronic materials were investigated. A “preferred food kit” was created for component fabrication based on the investigation. Some edible electronic components, such as wires, resistor, inductor, etc., were developed and characterized utilizing the preferred food kit. These components make it possible to fabricate edible electronic/device in the future work. Some edible electronic components were integrated into an edible electronic system/device. Then edible pH sensor was introduced and fabricated. This edible pH sensor can be swallowed and test pH of gastric fluid. PH can be read in a phone within seconds after the pH sensor was swallowed. As a side project, an edible double network gel electrolyte was synthesized for the edible supercapacitor.Dissertation/Thesis
Doctoral Dissertation Chemical Engineering 2019
40
鄭朝允. "The identification of common edible shellfishs." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/86867279410532563625.
Full textAbstract:
碩士國立臺灣師範大學
機電科技學系
101
Food is the first necessity of the people. I believe that everyone has the experience of eating stir-fry or seafood, especially clam as a common ingredient of seafood cuisine. Some people like playing with its shell, while some others like collecting. Ordinary people generally don’t know much about shellfish, and it takes too much time to find information from books or the internet. Therefore, a perfect system for accurate identification can not only provide quick query of shell kinds, but can also reduce manpower in identification. This study focused on the research and identification of 44 kinds of edible shellfish recorded on the website of Digital Taiwan – Culture &; Nature. The best result of this study was experiment E: first, input the image of shellfish; second, convert the image into grayscale image; third, perform Fast Fourier Transform with the grayscale image; fourth, choose the low frequencies at four corners, which were 7×7 matrixes; finally, get the result of shellfish identification through SVM classification. The accuracy could reach 100% and the average time spent on identifying a shellfish image was about 0.044s.
41
Jang, Fang-Ming, and 張芳銘. "STUDIES ON EDIBLE CHENOPOD IN TAIWAN." Thesis, 1997. http://ndltd.ncl.edu.tw/handle/51845087968747963061.
Full textAbstract:
碩士國立臺灣大學
農藝學系
85
The material used in the research was gathered from Ma-Chia Village, Woo-Tai Xian of Ping-Tung County, Taiwan. The seeds were harvested and stored after planting in the experimental field of National Taiwan University. Aim of this research is to investigate the agronomic traits of this unexplored crop. Subjects of investigation included seed germination test, seed content analysis and peroxidase isozyme electrophoresis pattern. The results obtained are as follows：In spite of dark or light conditions and different temperatures, 80﹪ of the seeds germinated within two days. In the phytotrone, high temperature treatment has shortened the vegetative growth, and the plant flowered more early when the temperature was higher. When day and night temperature was 15℃ and 10℃ respectively, its vegetative growth were delayed. When the plants were grown in 30℃/25℃(day/night)condition, its plant height were shorter and stem diameter were thinner. In 15℃/10℃(day/night), its plant height were also low, but stem diameter were more thick. The fresh weight of plants grown in different day and night temperatures showed those which were grown in high temperature were the lowest. Dry weight also showed the same trend too. 25℃/20℃ treatment gave the highest grain yield.In the field experiments, the plants were planted during spring and autumn respectively with different sowing density. The results showed spring plant gave higher plant height and higher grain yield per plant or m2. Autumn plant showed higher thousand grains weight.The electrophoresis of peroxidase isozyme showed that peroxidase isozyme patterns of the edible chenopods were different from the wild Chenopodium album L.Seed of grain chenopods contains 58﹪ carbohydrate、6.24﹪crude fat、22.51﹪ crude protein、2.08﹪ crude fiber、4.64﹪ash and 8.61﹪moisture. This is showing that this edible chenopod seed containing rich energy and protein.
42
Ramorola, Galebalwe Johanna. "Edible coatings for minimally processed avocados." Diss., 2001. http://hdl.handle.net/2263/26226.
Full text
43
Hsu, Wei-Chun, and 許維君. "Carbohydrate components of popular edible mushrooms." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/77480375620131602793.
Full textAbstract:
碩士國立臺灣大學
食品科技研究所
99
Edible mushroom is a rich source of non-digestible carbohydrate and dietary fiber. This study examined carbohydrate profile in selected 21 edible mushrooms. The total dietary fiber contents of tested edible mushrooms were in the range of 25 ~ 83% on dry basis. Water-soluble polysaccharide was the major component of water-soluble dietary fiber. Galactose, glucose and mannose were the major sugar components of water-soluble polysaccharides from all of tested mushrooms. The molar ratio of galactose, glucose and mannose were in the range of 9.80 ~ 42.51%, 11.85 ~ 54.87 % and 4.92 ~ 38.05%, respectively. Some exceptions were those from Auricularia auricula-judae and Tremella fuciformis which were low in galactose and glucose but high in xylose and mannose with relative high amount of uronic acids. The one from Agrocybe cylindracea was high in galactose, glucose and xylose, but low in mannose. Some of samples also contained significant amount of fucose including Hypsizigus marmoreus, Lentinula edodes, Pleurotus nebrodensis, Agrocybe cylindracea, Flammulina velutipes and Tremella fuciformis. Many of mushrooms contained branched (1,3; 1,6)-β-D-glucans, the well-known bioactive glycan, in the range of 29 ~ 211 mg/g on dry basis, except Agaricus bisporus, A. blazei, Auricularia auricula-judae and Tremella fuciformis. The degree of branching of the (1,3; 1,6)-β-D-glucans were in the range of 0.16 ~ 0.29 for those mushrooms with significant amount of the glucan. Selected edible mushrooms also contained significant amount of sugar alcohols, arabitol, meso-erythritol, glycerol, mannitol, myo-Inositol and xylitol, and trehalose.
44
CHEN, WEI-LUN, and 陳瑋倫. "Improvement of Manufacturing Instant Edible Pearls." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/336uaz.
Full textAbstract:
碩士國立中正大學
化學工程研究所
106
Based on previous developments for producing instant pearls, the recipe, shape, and post-treatment process were modified to improve the swelling time (ST) and the edible time (ET). First, tapioca starch, sugar, sodium alginate, guar gum, soda and wheat gluten were co-grinded at 10℃ for two hours. Grinding the starch to below 500 nm to expose the blocklet structure and enhance its water absorption rate. A 12-mm spherical-shape pearls produced by pendant drop method were put into boiling water for totally gelatinization. Then, the boiled pearls were immediately thrown into cold water for retrogradation. After that, the pearls were dried and stored. It is found that the optimal composition of the instant pearl is 30wt% tapioca starch, 15wt% sugar, 0.45wt% sodium alginate, 0.1125wt% guar gum, 1wt% wheat gluten, and 0.3wt% soda. To obtain the best pearl chewiness, the post-treatment process was operated under gelatinization at 100℃ hot water for 30s and retrogradation at 0℃ cold water for 30s. After drying, the dried pearls put into 25℃ water give 6 min of swelling time and 84 min of edible time. Finally, the quality of the pearls has no significant change after one week of storage at -20℃. Compared with previous developed pearls, the new amended instant pearls showed the swelling time was shortened 2 min, while the edible time was greatly extended 42 min.
45
Saravanavel, Ganapathy. "Thin Film Electronics on Edible Substrates." Thesis, 2020. https://etd.iisc.ac.in/handle/2005/5009.
Full textAbstract:
The recent years have seen the development biocompatible ingestible and implantable devices for human health monitoring. The major issue is the toxicity of the organic materials (polymers) used in the implants and consequently the need for second surgery to remove the electronic implants. This, in turn, shows the significance and the need for electronic materials which is edible in nature.
The key challenge in the use of edible materials as the substrate lies in the requirements for robust chemical resistance, vacuum compatibility and temperature stability to accommodate different fabrication processes such as spin coating, photolithography, and etching processes because, during the fabrication processes, the substrate needs to be exposed to high temperatures or harsh chemical solvents.
This necessitates research in the direction of exploring new food and food-based substrates for electronics which would be assimilated by the human body.
Motivated by these existing problems, the thesis discusses the different forms of sugar, (Isomalt, sugar paper and sugarin) and the method to fabricate basic electronic passive and active components, and functional devices for wireless transmission.
The main objective of the thesis is to develop food-based substrates, its characterization, building active and passive components and its demonstration. To incorporate these materials into electronics, the morphology, electrical, mechanical, and optical properties were extensively studied. The thesis discusses three modules of inductor design based on isomalt- sugarin, edible capacitor and its corresponding LC circuits have been discussed and the results compared. The demonstration of the relay on 2D substrates is done successfully. The thesis then explores the development and characterization of TFTs on sugar paper.
Despite successful demonstrations, there exist certain limitations in the fabrication of TFTs using sugar based substrates. The thesis finally outlines these limitations and suggests methods to overcome these.
46
Martinon, Gaspar Mauricio. "Edible Coating Development for Fresh-cut Cantaloupe." Thesis, 2011. http://hdl.handle.net/1969.1/ETD-TAMU-2011-12-10269.
Full textAbstract:
The consumption of fresh-cut fruits has been increasing in recent years due to their health benefits. Fresh-cut cantaloupe (Cucumis melo L.) represents a great snack alternative due to its low caloric content, freshness, and basic component of a healthy diet. One of the latest alternatives to reduce the decay of quality brought by minimal processing of fruits is the development of edible coatings. Acting as a barrier to moisture and gases, the coatings are expected to extend the shelf-life of fresh-cut products, thus the main objective of this research was to determine the effectiveness of an antimicrobial edible coating on the shelf-life of fresh cut cantaloupe (stored at 4 degrees C for 15 days) while maintaining its quality attributes.
The effect of different coating compositions and their concentrations on a product's chemical properties and quality attributes was studied. A set of solutions containing chitosan, beta-cyclodextrin, trans-cinnamaldehyde, pectin and calcium chloride were used as coating systems for the fruit using the layer-by-layer method. Quality was measured in terms of texture, color, weight loss, moisture, acidity, and pH. In addition, a consumer sensory test was carried out to support the findings from the objective quality data. Microbiological tests were carried out to determine the effectiveness of trans-cinnamaldehyde as antimicrobial agent within the coating. Uncoated fresh-cut cantaloupe samples stored at 4 degrees C served as controls.
In terms of microbiological and physicochemical quality attributes, the antimicrobial coating improved the shelf-life of fresh-cut cantaloupe (up to 12 days), compared to the controls (only 6 days). The coating composed of 2% antimicrobial, 2% chitosan and 1% pectin was the most effective in terms of consumer's acceptance (P<0.05) and shelf-life extension. The results indicated that different ratios between solutions present a variation for each specific quality attribute. The thicker the coating, the firmer the fruit and different thicknesses resulted in different amounts of antimicrobial compound in the coating, thus critically affecting the shelf-life of the product.
This study demonstrates the feasibility of a new generation of edible coating for fresh-cut cantaloupe, the coating consists of using a system specially designed to allow the incorporation of natural antimicrobial agents by means of the application of microencapsulation and the layer-by-layer assembly.
47
陳惠雁. "Metamorphosis in Margaret Atwood's the Edible Woman." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/89965006067341398234.
Full textAbstract:
碩士國立政治大學
英國語文研究所
93
Lacanian reading of Margaret Atwood’s The Edible Woman offers a way to lay bare the symbolic cannibalism that lies at the center of this text. Theory of the mirror stage is the prototype of Lacan’s theoretical structure though Lacan gradually embellished his theories as he found necessary. The focal point of Lacanian theory lies in “lack.” The mirror image serves as an armour that protects the subject from realizing a sense of incompleteness and fragmentation in part of the subject. In other words, this process is “orthopaedic” and “meconnaissances” in Lacanian terms, which functions to weave an image of totality and plentitude for the subject. Similarly, the Symbolic Order weaves a fantasy for the subject in order to cover up the lack. Such an act aims to regulate and subjugate the subject for easy manipulation. This thesis attempts to lay bare the fantasy in The Edible Woman. That is, the symbolic cannibalism is employed as a fantasy to entrap women into a model of femininity, which is constructed by the male idea. The female protagonist in this text sees through the rupture in such a fantasy. Her awareness ushers in a stage of self-laceration and eating disorder, which manifest themselves as working of the Real. Marian’s recovery from anorexia results from her awareness of such an asymmetrical relationship which posits her as the consumed and the hunted. Julia Kristeva’s ix theory of abjection is a useful and insightful tool to examine Marian’s gesture of baking and eating a cake for herself. Such a gesture is, in fact, a way to rid herself of what endangers her sense of subjectivity and what disturbs her distinction between self and other. Anorexia is traditionally conceived as a strategy of the subject to cater to the ideology of the consumer market. In that way, the subject remains a product to be able to circulate in the economy market and maintains its economy value. Through psychoanalytical reading of anorexia nervosa, we understand that such a symptom is employed as a strategy to rebel against part of the self that succumbs to the discursive ideology. In the case of Marian, anorexia is not so much a way to cater to the symbolic cannibalism as a strategy to fight against such a discursive atmosphere.
48
Chen, Hong-Jun, and 陳弘鈞. "Development of Edible Film using Gracilaria tenuistipitata." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/48803713362158098525.
Full textAbstract:
碩士亞洲大學
保健營養生技學系
103
In present plastic package material are very popular because it is cheap. But plastic material is unsafe and will destroy environment. In this study we tried to develop edible film using Gracilaria tenuistipitata. At first we explored the optimal extract condition of Gracilaria tenuistipitata. Second we evaluated the physicochemical properties of Gracilaria tenuistipitata edible film. Finally we assessed the edible film quality by sensory evalution. The results showed that the optimal extract condition is powder less than 74μm, high pressure extraction 60 min, solid-liquid ratio 1:100, and activated carbon 1:1, in this condition the extract yield, solid contents, pH value and viscosity is 44.15%, 0.54%, 6.90 and 5.43 cP in respective. The optimal film formation condition is 60 ℃ drying temperature, glycerol 0.05%, and Butyric acid 0.1%, the L value, tensile strength, puncture force, and water vapor permeability of edible film is 74.81, 8.27 Mpa, 15.82 N, and 0.80 in respective. In the sensory evaluation of edible film score, although slightly lower than the control group, but more than half of the experimental group's score no significant differences compare to control group, so the Gracilaria tenuistipitata edible film is high potential.
49
Peñarubia, Omar Riego. "Wax-based edible coatings for strawberry fruit." Master's thesis, 2014. http://hdl.handle.net/10400.14/16240.
Full textAbstract:
Wax-based edible coatings for strawberry fruit were formulated and optimized. The weight loss
was the preliminary quality parameter for determining the appropriate composition of the waxbased
coating. Different combinations of wax to coconut oil ratio and amount of ethanol were
performed to create a coating solution that would result in reduction of the weight loss while giving
a desirable appearance. After conducting the preliminary study, it was concluded that the
combination of 4 wax: 1 coconut oil in 70 mL ethanol was the best combination in order to
significantly reduce the weight loss.
Beewax and candelilla wax were used as the wax-basis, with coconut oil in the ratio 4:1. Both
types of coating were applied onto strawberry fruits and these were evaluated for weight loss,
surface color, ascorbic acid content, decay incidence, yeasts and mold count. A sensory evaluation
was also performed. Strawberries were stored for 10 days at 10ºC. Both wax-based coatings
produced significant reduction in weight loss in comparison to the uncoated fruits. Furthermore, a
significant decrease of 20% and 15% in the reduction of ascorbic acid was noted on the 7th day of
storage, for beewax - coconut oil coating and candelilla wax - coconut oil coating, respectively.
The presence of mycelial growth often dictates the shelf-life of the strawberry fruit. In this study,
a significant reduction in the decay incidence was observed both in beewax-coconut oil and
candelilla wax-coconut oil coating. This was further supported by the lower yeast and mold count
obtained for the coatings used. The changes in color between coated and uncoated fruits were not
significantly different except for the L*value with higher values for coated fruits. In the sensory
evaluation of the uncoated and coated fruits, judges also distinguished the color between the
control and the treated fruits, after two days of storage at 4ºC. Significant differences were also
noticed between fruits coated with candelilla wax- coconut oil and the control, regarding other
sensory parameters. However, there were not significant differences between beewax-coconut oil
based coating and the uncoated fruits. Edible wax-based coating of beewax-coconut oil and
candelilla wax-coconut oil could help to extend the shelf life of strawberry since after 10 days of
storage the yeasts and molds count was 4.0 × 105 cfu/g and 5.3 × 105 cfu/g for beewax-based and
candelilla wax-based coated samples, respectively, lower than 9.4 × 107 cfu/g for the uncoated
ones. However, those counts are still high, indicating a shelf life of beewax-based and candelilla
wax-based coated strawberries shorter than 10 days.
50
Goud, Siva Charan Bache. "Edible Battery Design for Bio-Medical applications." Thesis, 2022. https://etd.iisc.ac.in/handle/2005/5969.
Full textAbstract:
This thesis is focused on the development of digestible electronics for healthcare.
The vision is the development of an edible pill that performs diagnosis inside the
body. Any such edible device needs an energy source made of non-toxic materials.
This thesis discusses the development of such an energy source.
The main idea is based on using a galvanic cell. This thesis constraints itself in
exploring Zn/Cu based cells using lemon extract-pectin blend extracts. Cells based
on a solid electrolyte, gel based electrolyte and a liquid electrolyte contained in a
hardened shell of isomalt are discussed. The load characterisitcs of the cells show
promise to deliver energy to power the device for 100 s. Furthermore, the thesis
details how the cells could be used as a sensor to sense the pH.
To summarize, the thesis develops the means and methods to develop a compact
edible power source.