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Hadwen, Wade Lynton, and w. hadwen@mailbox gu edu au. "Effects of Nutrient Additions on Dune Lakes on Fraser Island, Australia." Griffith University. Australian School of Environmental Studies, 2002. http://www4.gu.edu.au:8080/adt-root/public/adt-QGU20030304.091718.
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Given the rapidly increasing visitation levels to Fraser Island, there is increasing concern that tourist activities may threaten the long-term ecological health of the region's unique dune lakes. This project aimed to investigate the consequences of tourist use of Fraser Island's dune lakes and to develop appropriate monitoring tools and management objectives in light of the projected increases in visitation levels in the foreseeable future. The initial phase of this research aimed to identify the relative importance of some of the most popular dune lakes on the island as key destinations for tourists. Tourist surveys, in conjunction with the development of a Tourist Pressure Index (TPI), which quantifies logistic, social and natural variables, identified Lakes McKenzie, Allom and Birrabeen as the lakes most at risk from excessive tourist use. In addition, analyses of water quality in 15 lakes on Fraser Island aimed to determine the current trophic status of dune lakes on Fraser Island and the ecological implications of tourist use of these systems. Detailed comparisons of nutrient and chlorophyll a concentrations in five popular dune lakes in February 1990 (data from Arthington et al. 1990) and February 1999 suggested that productivity has increased significantly in the past decade. More detailed examinations of nutrient and algal variables in five popular perched dune lakes revealed that while ambient nutrient and phytoplankton chlorophyll a concentrations remained relatively stable, periphyton chlorophyll a concentrations increased over the course of the 1999-2000 summer in most lakes. Significantly, these increases were found only in heavily visited (disturbed) sites in the clear lakes examined (McKenzie and Birrabeen). In these lakes, where algal growth is likely to be only limited by nutrient availability, tourist nutrient additions may stimulate excessive periphyton production. Experimental algal bioassays identified that phytoplankton and to a lesser degree periphyton growth was stimulated by nutrient additions in all five perched dune lakes. However, the degree to which growth was stimulated was both lake and nutrient (nitrogen versus phosphorus versus nitrogen + phosphorus) dependent, highlighting the variable nature of systems within a relatively small geographic range. Since periphyton biomass was higher in heavily visited areas of lakes and was likely to be stimulated by nutrient additions by tourists, stable isotope analyses of littoral zone food webs were conducted to quantify the percent contribution of periphyton to consumer diets. There was a trend towards higher periphyton contributions in systems identified as key tourist locations (on the basis of their TPI scores) and this indicates that increasing visitation may increase the contribution of periphyton to littoral zone food webs, both via increases in the quantity and quality of periphyton as a food resource. To further explore the contribution of periphyton in littoral zone food webs of heavily visited lakes, a 15N-tracer addition experiment was conducted to establish the fate of nutrient additions within the littoral zone. Nutrients were added in quantities that mimicked those likely from tourists, to enable a realistic appraisal of the fate of tourist additions. As expected, periphyton rapidly assimilated the added 15N-tracer and was found to be the first and most significant sink for nutrients entering the littoral zone. Finally, the results from this research were used to develop a conceptual model of nutrient enrichment for perched dune lakes on Fraser Island. The model indicates that although nutrient additions from tourists may lead to undesirable increases in periphyton biomass, the degree to which this is deemed to be a detrimental ecological outcome is likely to be mediated by water level fluctuations and the consumptive capacity of grazers. Given that excessive periphyton growth is likely to be seen as negative impact of tourism, regular periphyton monitoring (biomass and percent contribution to littoral zone food webs) should be built into an updated monitoring program for this series of dune lakes. Whilst the implementation of periphyton monitoring is likely to enable the early detection of deleterious impacts of excessive tourist use, it is likely that the long-term conservation of the region will, in the future, require the implementation of strict visitation level guidelines, to ensure that the irreversible consequences of long term additions of nutrients are ameliorated.
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Гущенко, В. А., and Вероника Владимировна Горбенко. "Влияние пищевых добавок на здоровье человека." Thesis, НТУ "ХПИ", 2015. http://repository.kpi.kharkov.ua/handle/KhPI-Press/25338.
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Необходимость широкого информирования населения о влиянии продуктов, содержащих потенциально опасные пищевые добавки.Necessity of wide information of population about influencing of the products, containing potentially dangerous food additions.
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Eriksson, Mikael. "The Role of Soil Biology and Plant Health – Brandywine Tomatoes Grown with Different Microbial Additions." Thesis, KTH, Skolan för kemi, bioteknologi och hälsa (CBH), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-290296.
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The microbial life in the soil is essential for providing a functioning habitat for plants to grow. A literature study was conducted to investigate the knowledge and science behind soil biology. The purpose of this study was to define what is soil health and how it is influenced by the soil microbial communities. The literature study concluded that the ability of soil biology to benefit plants includes a variety of aspects. Nutrient availability, soil structure and pest resistance are all greatly influenced by soil microbes. To practically examine these theories, an experiment was conducted where Brandywine tomatoes where grown in three different scenarios. A commercial potting soil, Hasselfors ekojord, was used as substrate in all groups. In the control group (C) the plants were grown only in the substrate. In the second group (R), the seeds where treated with a microbial inoculum and then planted in the substrate. In the third group (RE), the same treatment as in R was done to the seeds and here, compost extract were also added to the RE group. The plants were grown in separate pots in a greenhouse and the growth rate was observed and documented as well as the total harvest. In the end of the growing season a chemical and biological analysis was done to the soil as well as a sap analysis on the leaves. The plant growth where similar among the groups although R and RE showed slightly higher growth rates in the later stages of the growing season. The harvested fruit was highest in C but not significantly. The microbial contents were high in all soils though more fungi communities in the RE and bacterial communities in C. The chemical analysis showed high nitrate concentrations in the leaves in C. In R and especially RE the nitrate conversion into amino acids and proteins where higher wish indicates that these groups are more resilient to pests like aphids.Det mikrobiella livet i jorden är avgörande för att skapa en fungerande livsmiljö för växter. En litteraturstudie genomfördes för att undersöka nuvarande kunskap och vetenskap bakom markbiologi. Syftet med denna studie var att definiera markhälsa och hur den påverkas av det mikrobiella livet i jorden. Slutsatsen från denna litteraturstudie var att jordbiologins förmåga att gynna växter innefattar en rad olika aspekter. Näringstillgänglighet, markstruktur och skadedjursbeständighet påverkas starkt av jordmikrober. För att praktiskt granska dessa teorier genomfördes ett experiment där Brandywine-tomater odlades i tre olika scenarier. En kommersiell plantjord, Hasselfors ekojord, användes som huvudsubstrat i alla grupper. I kontrollgruppen (C) odlades växterna endast i substratet. I den andra gruppen (R) behandlades frön med en mikrobiell ympning innan de såddes i substratet.I den tredje gruppen (RE) utfördes samma fröbehandling som i R och kompostextrakt tillsattes också till RE-gruppen. Växterna odlades i separata krukor i ett växthus och tillväxthastigheten observerades och dokumenterades liksom den totala skörden. I slutet av växtsäsongen gjordes en kemisk och biologisk analys av jorden samt en savanalys på bladen. Tillväxten var likartad bland grupperna även om R och RE visade något högre tillväxttakt i de senare stadierna av växtsäsongen. Skördad frukt per planta var högst i C, dock intesignifikant. Den mikrobiella koncentrationen var hög i alla jordar men mer svamporienterat i RE och bakterieorienterat i C. Den kemiska analysen visade högt nitratinnehåll i bladen i C. I R och särskilt i RE var nitratomvandlingen till aminosyror och proteiner högre vilket indikerar att dessa grupper är mer motståndskraftiga mot skadedjur så som bladlöss.
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NAKATSUBO, MARIANA A. S. "Bioacessibilidade de Hg em peixes de diferentes níveis tróficos, originário da Amazônia." reponame:Repositório Institucional do IPEN, 2017. http://repositorio.ipen.br:8080/xmlui/handle/123456789/28018.
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No Brasil, principalmente na região Amazônica, o pescado representa uma importante fonte proteica, especialmente para as populações indígenas e ribeirinhas. Por outro lado, estudos demonstram altos níveis de mercúrio (Hg), nos pescados desta região. O Hg é conhecido por ser altamente neurotóxico e por possuir efeito bioacumulativo, sendo os peixes a principal via de contaminação pelo homem. Neste trabalho, foi realizado um estudo de bioacessibilidade in vitro de Hg total em espécies originadas da Amazônia central. O Hg foi determinado utilizando-se o analisador direto de mercúrio (DMA-80, Milestone Inc) com limite de detecção de 0,003 ng. Neste trabalho foi realizada a validação da metodologia e a validação da bioacessibilidade, juntamente com os cálculos de incerteza de ambos os processos. A validação analítica seguiu o DOQ-CGCRE-008-004 (INMETRO, 2016), tendo uma incerteza de 14,7%. Já a bioacessibilidade foi validada através da análise do material de referencia certificado: Dourada 1 (Brachyplatystoma Flavicans) (IPEN-Brasil), certificado para mercúrio total (0,271 ± 0,057 μg g-1) considerando a quantidade de Hg recuperado em cada etapa do processo e o balanço de massa final do processo. Os resultados obtidos demostraram a robustez do procedimento com uma recuperação >90%, coeficiente de variação < 10%, limite de detecção de 0,01 μg g-1 e o limite de quantificação de 0,1 μg g-1 e incerteza de 25%. O estudo indicou que a média bioacessível do mercúrio total é de 60%, para as espécies carnívoras, e 45% para os não carnívoros, demonstrando que o mercúrio presente no tecido não é absorvido pelo organismo em sua totalidade. A especiação do MeHg, indicou que do total bioacessível apenas uma parcela de 80% é MeHg demonstrando que a absorção de Hg pelo corpo pode ser ainda menor. Estudos como esse são fundamentais para influenciar nas decisões regulatórias, agências de controle dos níveis permissíveis de contaminantes nos alimentos, visto que, somente avaliar a concentração total do contaminante e não considerar a sua bioacessibilidade pode levar a um equívoco quanto à segurança de consumo do alimento.
Dissertação (Mestrado em Tecnologia Nuclear)
IPEN/D
Instituto de Pesquisas Energéticas e Nucleares - IPEN-CNEN/SP
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Rix, K. J. B. "Food additives in acute psychoses." Thesis, University of Aberdeen, 1985. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.332704.
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Золотова, Світлана Григорівна, Светлана Григорьевна Золотова, Svitlana Hryhorivna Zolotova, and I. Yu Matyushenko. "Human's health and food additives." Thesis, Видавництво СумДУ, 2010. http://essuir.sumdu.edu.ua/handle/123456789/18198.
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Plunkett, Andrew David. "The influence of fermentation on extruded food products." Thesis, Manchester Metropolitan University, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.252433.
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The use of artificial flavourings and colours is common in the production of extruded snack food products. The problem with this process is two-fold, firstly the flavour is only present on the exterior of the product and secondly there is the risk of contaminating the product. The latter of these two problems is heightened by the fact that there is usually no further preservation treatment (heat, pressure, radiation) after flavouring. The aim of this study was to investigate the use of fermentation as a means of introducing both colour and flavour in extruded products. Model systems based upon a simplified traditional sourdough rye bread, was developed in order to study the influence of fermentation on the physical and chemical properties of extruded products. Using both the dry and liquid feeds, various fermented mixtures were extruded under a standard set of process conditions (feed rate 20 Kg/Hr, screw speed 200 rpm, feed moisture content 17% and die aperture 4mm). The fermentation process, although started with bakers yeast was greatly influenced by the establishment of a population of lactic acid bacteria from the natural microflora of the cereal flours. The total titratable acidity (measured as lactic acid) and pH of the slurries extruded via the liquid feed system were found to be in the ranges 0.73-1.28 % (dry basis) and 4.84-5.39 respectively. Levels of acidity and pH in samples extruded via the dry feed were determined to be in the ranges 0.77-1.67 % and 4.92-5.41 respectively. Increases in the fermentation time and hence levels of acidity, produced changes in the colour of the extrudates. Changesin the pressuret,o rque,s crews peed,a nd productt emperatured uring extrusionw ere also affected by changes in the fermentation process. This in turn was reflected in the physicalp roperties( expansiond, ensitya ndb reak strength)o f the extrudate. Analysis of the compounds found in the headspace of the fermented samples, using gas chromatography/mass spectrometry (GCMS), identified 97 compounds including alcohols, esters and carbonyl compounds. Concentrations of these compounds varied between 3 and 5012 ppb, with a number of compounds found to be present at levels well above their reported aroma thresholds. Retention of the identified compounds in the extrudate was found ix to be low however, samples produced from lower moisture dough systems showed retention of a number of compounds at levels known to be detectable by the human senses. Factors influencing the retention of the aroma compounds appear complex and could not be directly attributed to changes in the fermentation processes. Future studies of the effects of fermentation on the starch and protein fractions at a molecular level were suggested. It was concluded that, fermentation could present opportunities for the development of novel expanded snack products that avoid the pitfalls of current flavouring processes. X
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Buck, Neil R. "The hydrolysis and safety assessment of food flavouring esters." Thesis, University of Southampton, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.327263.
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Lin, Ting-Ning. "Effect of fat mimetics on the headspace release of five strawberry flavor compounds." Diss., Columbia, Mo. : University of Missouri-Columbia, 2007. http://hdl.handle.net/10355/4962.
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Thesis (M.S.)--University of Missouri-Columbia, 2007.The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on January 4, 2008 Includes bibliographical references.
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Verhagen, Franciscus Johannes Josephus. "Toxicology of the food additives BHA and BHT." Maastricht : Maastricht : Universitaire Pers Maastricht ; University Library, Maastricht University [Host], 1989. http://arno.unimaas.nl/show.cgi?fid=5479.
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Amefia, Akou Enyonam. "Improved Functionality of Food Additives with Electrostatic Coating." The Ohio State University, 2005. http://rave.ohiolink.edu/etdc/view?acc_num=osu1392907422.
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Boupha, Prasongsidh C. "The effect of cadmium on food allergy /." Richmond, N.S.W. : Hawkesbury Agricultural College, 1994. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030820.163219/index.html.
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COSENTINO, HELIO M. "Efeitos da radiação ionizante em corantes naturais de uso alimentício." reponame:Repositório Institucional do IPEN, 2005. http://repositorio.ipen.br:8080/xmlui/handle/123456789/11297.
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Tese (Doutoramento)
IPEN/T
Instituto de Pesquisas Energeticas e Nucleares - IPEN/CNEN-SP
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Luk, Shiu-fai. "Analysis of ascorbic, sorbic and salicylic acid in food and related products /." [Hong Kong : University of Hong Kong], 1985. http://sunzi.lib.hku.hk/hkuto/record.jsp?B12263771.
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Ingram, Lorna Theresa. "Knowledge, Attitudes, and Beliefs about Food Additives and Obesity." ScholarWorks, 2019. https://scholarworks.waldenu.edu/dissertations/7666.
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Knowledge, Attitudes, and Beliefs about Food Additives and Obesity
by
Lorna Theresa Ingram
MS, Long Island University, 2007
BA, Florida International University, 1999
Dissertation Submitted in Partial Fulfillment
of the Requirements for the Degree of
Doctor of Philosophy
Walden University
November 2019
Obesity is a chronic health problem that affects the health and well being of its population. The purpose of this cross-sectional, descriptive study was to examine whether there is a relationship between individuals’ knowledge, attitudes, and beliefs regarding food additives and obesity. The research questions concerned knowledge, attitudes, and beliefs participants had regarding food additives and obesity. The theoretical foundation for this study was the social learning theory. The participants for this study were recruited from a religious organization in central Florida via announcements in the church bulletin. The method of study was a survey using Survey Monkey online website and the data analysis method was using SPSS software program. According to study results, on average, the level of knowledge regarding food additives and obesity was a score of 5 out of 7, and there was no difference in knowledge, attitudes, or beliefs among the study participants based on age, income, gender, education, or racial group. The linear regression model indicated that there was a statistically significant relationship between associate degree and knowledge; however, assumption testing revealed that there were issues of heteroscedasticity indicating that the results should be treated with caution. Social change implications based on the findings of this study include a need for additional education regarding the relationship between food additives and obesity, particularly among individuals with lower levels of education.
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Zeng, Xiaohui, and 曾晓晖. "Preventive potential and mechanism study of food additives on the formation of acrylamide." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2010. http://hub.hku.hk/bib/B4559725X.
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陸兆輝 and Shiu-fai Luk. "Analysis of ascorbic, sorbic and salicylic acid in food and related products." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1985. http://hub.hku.hk/bib/B31207017.
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Damant, Andrew P. "An investigation into the stability of azo food colours to other food additives in soft drinks." Thesis, University of Reading, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.304519.
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Whitmer, Evelyn, and Scottie Misner. "Additional Turkey Cooking Methods." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2007. http://hdl.handle.net/10150/146438.
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Misner, Scottie, and Evelyn Whitmer. "Additional Turkey Cooking Methods." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2012. http://hdl.handle.net/10150/239595.
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Smith, Christine. "The effects of gamma-irradiation on additives in food-contact polymers." Thesis, Sheffield Hallam University, 1989. http://shura.shu.ac.uk/20370/.
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A range of antioxidants (BHT, Irganox 1010, 1076, 1330 and Irgafos 168) were incorporated into polymers (polyethylene, polypropylene, polystyrene and polyvinyl chloride) and subjected to increasing doses of gamma-irradiation (1,5,10,20,25,35 and 50 kGy) from a cobalt-60 source. The amount of extractable antioxidant from the stabilised polymers was determined chromatographically and a gradual diminution in the total extractable levels of each antioxidant was observed as irradiation progressed, the extent depending on the nature of both the antioxidant and the polymer 2,6-Di-t-butyl-1,4-benzoquinone was shown to be an extractable degradation product, arising from the effects of gamma-irradiation on the phenolic antioxidants. The extractable degradation product arising from the phosphite antioxidant, Irgafos 168, was identified as tris(2,4-di-t-butylphenyl)phosphate. It was demonstrated using 14C-labelled Irganox 1076 that degradation products formed during gamma-irradiation are becoming covalently bound to the polymer, as a result of radical coupling processes. There is a pronounced increase in the extent of covalent binding from 0.4% before irradiation to a minimum of 12.4% after an exposure to 50 kGy. Evidence has also been presented of covalent binding of the degradation product of Irgafos 168 to the polypropylene matrix, via polymeric radicals formed during irradiation. Finally, the effects of gamma-irradiation on the extent of migration of antioxidants from polyolefins into food simulants was studied. It was found that irradiation leads to a decrease in the extent to which hindered phenolic antioxidants migrate from polyolefins into fatty media, consistent with the reduction in extractable antioxidant levels and the increase in the extent of antioxidant-polymer binding.
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Lee, Wai-kin Robin Dominic. "Determination of the optimal conditions and additives for the preservation of epigallocatechin gallate in bottled tea drinks." Click to view the E-thesis via HKUTO, 2008. http://sunzi.lib.hku.hk/hkuto/record/B41712419.
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Issart, Ambre. "Potentiel d'antioxydants naturels pour la stabilisation de polymères pour emballages alimentaires et le développement de méthodes pour évaluer leur migration." Thesis, Pau, 2019. http://www.theses.fr/2019PAUU3019.
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Les emballages plastique sont tristement connus pour la pollution accrue qu’ils entrainent. Les effets directs sur l’homme sont principalement dus à la migration de composés depuis le plastique vers les aliments qu’il contient. Ces composés ont des origines diverses : additifs, impuretés, produits de dégradations, réactions non contrôlées… A défaut de savoir arrêter cette migration, nous avons choisi d’en tirer profit grâce à de nouveaux matériaux, appelés matériaux actifs. Ces derniers ont pour objectifs de prolonger la durée de vie des aliments grâce à une migration dite « positive ». L’utilisation d’additifs naturels pose cependant un problème lié à leur résistance à la température. La problématique est donc de trouver des additifs naturels résistant à la température de mise en œuvre des polymères, tout en les stabilisant. C’est dans ce contexte que mon sujet de thèse a été mis en place, au sein du projet Foodyplast (POCTEFA). La thèse se découpe en quatre parties. Un état de l’art est tout d’abord présenté. Le chapitre suivant détaille les différentes techniques utilisées pour la réalisation et la caractérisation de nos matériaux ainsi que le développement d’une nouvelle méthode basée sur la spectrométrie de masse (LESA-MS). Le troisième chapitre aborde en détail la mise en œuvre de nouveaux matériaux stabilisés par des additifs naturels ainsi que leurs caractérisations physico-chimiques. Nous avons prouvé que l’utilisation conjointe de ces additifs (alpha-tocopherol/acide ascorbique et alpha-tocopherol/tannins) permet d’accroitre significativement l’effet de stabilisation sur la matrice polymère (innovation brevetée). Ces matériaux ont également montré être recyclable jusqu’à 9 fois sans dégradations. Enfin, le dernier chapitre reprend la nouvelle méthode du LESAMS, développée au chapitre 2, pour l’appliquer à la caractérisation de nos matériaux. Cette méthode est comparée à celle de la norme européenne en vigueur et ouvre de réelles perspectives d’analyses performantes dans les polymères pour différentes applicationsPlastic packagings are notorious for the increased pollution they cause. The direct effects on humans are mainly due to the migration of compounds from plastic to the foods it contains. These compounds have various origins: additives, impurities, degradation products, uncontrolled reactions… For lack of being able to stop this migration, we chose to take advantage of it with new materials, called active materials. The objectives of these materials are to extend the shelf life of foods through a so-called “positive” migration. However, the use of natural additives is complicated due to their poor resistance to temperature. The problem is therefore to find natural additives resistant to the polymers’ extrusion temperatures, while stabilizing them. It is in this context that my thesis topic was set up within the Foodyplast project (POCTEFA). The thesis is divided into four parts. A state of the art is first presented. The following chapter details the various techniques used to produce and characterize our materials and the development of a new method based on mass spectrometry (LESA-MS). The third chapter discusses in detail the implementation of new materials stabilized by natural additives and their physico-chemical characterization. We have shown that the joint use of these additives (alpha tocopherol/ascorbic acid and alpha-tocopherol/tannins) significantly increases the stabilization effect on the polymer matrix (patented innovation). These materials have also shown to be recyclable up to 9 times without degradation. Finally, the last chapter potential of the new LESA-MS method (developed in Chapter 2) for its efficient of our materials. This method is compared to that of the current European standard and opens up real prospects for performing analyses in polymers for different applications
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Balaghi, Sima [Verfasser]. "Development of Rheo-Additives and their Applications in Food Technology / Sima Balaghi." Berlin : epubli GmbH, 2015. http://d-nb.info/1069019410/34.
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Wood, Alisha M. "Addition of Three Dietary Fibers in an Extruded Whey and Cornstarch Expanded Snack Food." DigitalCommons@USU, 2006. https://digitalcommons.usu.edu/etd/5538.
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Different fiber types were incorporated in an extruded expanded high-protein snack food. Three dietary fibers (powdered cellulose, wheat fiber, and oat fiber) were selected based on ease of extrusion, percent total dietary fiber, visible expansion, and commercial availability. A high-fiber, high-protein snack food containing whey protein, normal cornstarch, and pregelatinized waxy cornstarch was extruded using the three selected fibers. The fibers replaced the normal cornstarch at 30, 60, and 80% yielding extrudates with three fiber levels (18, 36, and 48%). Each treatment or combination of fiber type and extrudate fiber level was extruded in triplicate. A control with no fiber added was also extruded in triplicate.
Extrudate characteristics were evaluated on physical (expansion ratio, air cell size, density, and breaking force) and chemical (moisture content, water absorption index, water solubility index, water and total soluble protein , and water soluble carbohydrate) parameters. The physical and chemical characteristics of the extrudates were found to be greatly affected by combined interaction of the fiber type and level of fiber in the extrudate. As the amount of fiber in the extrudate increased, moisture content increased (p < 0.0001) associated with a decrease in expansion ratio (p < 0.0001), air cell size (p < 0.0001), and water solubility index (p = 0.0013) and increased extrudate density (p < 0.0001), breaking force (p < 0.0001), and water absorption index (p < 0.0001). Dependent extrusion parameters (pressure, motor torque, barrel and die temperature of the mix, barrel and die temperatures, residence time, and product flow rate) were recorded and analyzed. All dependent extrusion parameters were influenced by the level of fiber incorporation in the extrudates (p < 0.0001). The temperature at the die was also significantly influenced by the type of fiber used, and the level of fiber and fiber type interaction (p< 0.0001). Differences were deemed statistically significant at p < 0.05. The possibility exists to incorporate dietary fiber at levels > 30% in extruded whey and cornstarch products.
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Vaidya, Ramola Vinay. "Effect of Addition of High Strength Food Wastes on Anaerobic Digestion of Sewage Sludge." Thesis, Virginia Tech, 2015. http://hdl.handle.net/10919/52936.
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Anaerobic co-digestion of municipal sludge and food wastes high in chemical oxygen demand (COD) has been an area of interest for waste water treatment facilities looking to increase methane production, and at the same time, dispose of the wastes and increase the revenue. However, addition of food wastes containing fats, oils and grease (FOG) to the conventional anaerobic digestion process can be difficult and pose challenges to utilities. Incorporating these wastes into the treatment plants can potentially inhibit the digestion process.
In this study four lab-scale, anaerobic digesters were operated under mesophilic conditions and fed municipal sludge. One of them served as the control, while the other three digesters were fed with different volumetric loadings of juice processing waste, cheese processing waste (whey), dissolved air flotation waste (DAF) from a food processor, and grease trap waste (GTW), in addition to the municipal sludge. The impact of these high strength wastes (HSWs) on digester performance was analyzed for a total period of 150 days.
Among the parameters analyzed were pH, total and soluble COD (tCOD and sCOD), Total and Total Volatile Solids (TS and TVS), Total Ammonia Nitrogen (TAN), Total Kjeldahl Nitrogen (TKN), Volatile Fatty Acids (VFA), Long Chain Fatty Acids (LCFA), and alkalinity. Biogas was collected and analyzed for methane content. The dewatering characteristics of digested sludge were also studied. Volatile organic sulfur compounds were analyzed on the dewatered sludge in order to monitor odors.
This study showed that different high strength wastes have different impacts on digester performance. HSWs have the ability to degrade along with municipal sludge and to increase biogas production. However, anaerobic digestion can be inhibited by the presence of FOG, and addition of these wastes might not always be cost effective. Careful selection of these wastes is necessary to ensure stable digester operation, while bringing about increases in gas production. Utilities need to be cautious before adding any high strength wastes to their digesters.Master of Science
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Bontrager, Chad. "Flour moisture control for maximum water addition." Thesis, Kansas State University, 2009. http://hdl.handle.net/2097/11973.
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Master of AgribusinessDepartment of Agricultural Economics
Michael Langemeier
This thesis examines flour moisture control and how this control can be an effective tool for cost minimization in a flour mill. Specifically, this thesis discusses the economic rationale behind the value of moisture control, the variables associated with moisture control, options for controlling those variables, the current control strategies, the decision process used to examine moisture control options, analysis of the solution, and implementation of optimal control strategies. In the area of optimal control strategies, two outcomes were generated in the thesis. The first outcome involved collecting data and developing a better understanding of the factors impacting flour moistures. The second outcome was to create a spreadsheet tool for use in the flour mill that would allow operators to determine an optimal water set point that would bring about a desired flour moisture taking into consideration the variables effecting flour moisture and their status at a given time. Both outcomes have been met and are outlined in detail in the thesis. It is understood that the conclusions of this thesis do not represent an end to the flour moisture control challenge and that more research is needed in order to implement further control measures. Work that remains to be done in order to achieve even better moisture control is also outlined in this thesis.
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Coulson, Neil Stewart. "Concepts of healthy eating and perception of food related risks in children and adolescents." Thesis, University of Exeter, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.312421.
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Shum, Cheuk-wai, and 沈卓慧. "Systematic review on attention deficit hyperactivity disorder (ADHD) and food additives in children." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2012. http://hub.hku.hk/bib/B48425333.
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Attention-deficit hyperactivity disorder (ADHD) is a developmental disorder of inattention, impulsivity and hyperactivity. It is the most commonly diagnosed psychosocial problems in childhood with continuing impact into adulthood. This systematic review aims to identify the role of food additives, specifically artificial food coloring, in ADHD and its symptoms. PubMed, Sciencdirect, Cochrane Library and Google Scholar databases (1991-April 2012) were searched, which was supplemented by manual searches of the reference lists. Seven randomized or quasicontrolled trials of elimination diet were summarized. Six of these studies showed artificial food coloring was positively associated with ADHD and its symptoms. This review provides some evidence that artificial food coloring plays a role in ADHD and its symptoms. However, the studies reviewed only showed behavioral improvement after eliminating certain type of artificial food coloring, which does not imply artificial food colorings cause ADHD. Additionally, small sample size, inconsistent definition of artificial food colouring, subjectively reported ADHD using various assessment tools, and possibly publication bias limit the generalizability of the findings. If causal, reducing the intake of artificial food coloring could provide an alternative treatment of ADHD in the future. Understanding the mechanism underlying the association may provide insights into the developmental origins of ADHD.published_or_final_version
Public Health
Master
Master of Public Health
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Holliday, Mitchel. "A comprehensive study of phosphorus additives in foods and their effect on the American population." Menomonie, WI : University of Wisconsin--Stout, 2007. http://www.uwstout.edu/lib/thesis/2007/2007hollidaym.pdf.
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Lawrie, Charles Alexander. "The effects of saccharin on the metabolism of amino acids by the gut flora." Thesis, University of Southampton, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.316353.
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Gao, Zhifeng. "Effects of additional quality attributes on consumer willingness-to-pay for food labels." Diss., Manhattan, Kan. : Kansas State University, 2007. http://hdl.handle.net/2097/278.
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Frederick, Jennifer Leanne. "EVALUATION OF SEPARATION METHOD ADDITIVES FOR THE RECOVERY OF BACTERIA FROM FOOD MATRICES." UKnowledge, 2012. http://uknowledge.uky.edu/bae_etds/10.
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The microbiological testing of foods is a well-established science. Due to the severity of foodborne pathogen illnesses, the widespread use and implementation of rapid detection methods in food testing labs is increasingly important. The first step for successful testing is sampling. Surfactants have been highly used in food microbiology, but there is not much, if any, published research about the use of fatty alcohols and chemical dispersants as aids in microbial separation. The microbial extraction efficiency of Escherichia coli K12 and Listeria innocua from hot dogs, spinach, and milk was measured using chemical additives (surfactants, fatty alcohols, and a chemical dispersant) in a buffer solution. Dry matter content was calculated using the oven method to determine how clean the sample was at the end of processing. Tween 80 at 0.01% was found to be the most effective additive for microbial recovery for each food matrix examined. The addition of fatty alcohols to surfactants also showed much promise in aiding separation as well as in minimizing dry matter in the final solution. However, the use of Buffered Peptone Water as the diluting agent resulted in very high recovery percentages without the need for additives.
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Heiserman, Wendy Marie. "Investigating two-dimensional behavior of antioxidant additives and migration through food contact polymers." College Park, Md. : University of Maryland, 2008. http://hdl.handle.net/1903/8754.
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Thesis (Ph. D.)--University of Maryland, College Park, 2008.Thesis research directed by: Dept. of Chemistry and Biochemistry. Title from t.p. of PDF. Includes bibliographical references. Published by UMI Dissertation Services, Ann Arbor, Mich. Also available in paper.
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Crowson, Andrew. "The effects of electron beam irradiation on additives present in food-contact polymers." Thesis, Sheffield Hallam University, 1991. http://shura.shu.ac.uk/19520/.
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A range of additives (Irganox 1010, Irganox 1076, Irganox 1330, Irgafos 168 and Tinuvin 622) has been incorporated into a variety of food-contact polymers including polypropylene and low density polyethylene. Samples of these stabilized polymers were subjected to electron-beam or gamma irradiation to receive doses of 1,5,10,25 and 50 kGy. The effects of electron-beam irradiation on the amount of extractable antioxidant in polymers were determined. Using hplc techniques it was found that there was a dose-related reduction in the amount of extractable antioxidant similar to that caused by gamma irradiation. The magnitude of this reduction was found to be dependent upon the nature of both the antioxidant and the polymer type. Electron-beam irradiation was also found to cause a dose-related reduction in the levels of the antioxidants Irganox 1010 and Irganox 1076 migrating from polymers into a food simulant. This effect was similar to that caused by gamma irradiation. The extent of polymer binding of antioxidant fragments derived from Irganox 1076 following electron-beam irradiation was determined, using a radiochemical method. The amount of binding was found to be dose-related and of a similar order of magnitude to that caused by gamma-irradiation. This study has revealed the presence of many irradiation derived antioxidant transformation products in extracts from irradiated polymers. Attempts have been made to isolate and identify these compounds, and a number of possible structures are proposed following lc-ms studies. In some cases, the irradiation-derived transformation products appear to be different to those produced on thermally aging stabilized polymers. Irradiation was also found to give transformation products farmed via the cleavage of tertiary butyl groups from the parent molecules, and such compounds are not produced during the thermal aging of similar stabilized polymers, nor in model reactions between the antioxidants and t-butylperoxyl radicals. A brief examination of the effects of gamma irradiation on Tinuvin 622 in polypropylene was also carried out, and a number of UV absorbing transformation products were detected.
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Patana-anake, Pakanat. "The Effect of Temperature, pH, and Food additives on Tomato Product Volatile Levels." The Ohio State University, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=osu1397135614.
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Vigren, David. "Migration of Xenoestrogens from Plastic Food Containers during Cooking." Thesis, Örebro universitet, Institutionen för naturvetenskap och teknik, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-43957.
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Xenoestrogens are compounds, foreign from the body, that can enter cells and interact with the estrogen receptors (ER) to produce an estrogenic response. Many additives used in plastics are compounds with estrogenic activity. Some of these additives are known to slowly leach from the plastics. When using plastic containers as lunchboxes for reheating or food storage, these additives can leach from the plastics and end up in the food. In this project, food simulates were cooked in six different thermoplastic containers, made of polypropylene, in an oven at 100 °C for 15 minutes. Three of the thermoplastic containers were lunchboxes marketed to be able to withstand cooking in a microwave. The other three were provisional lunchboxes made from various food storing containers originally made for refrigeration purposes. The estrogenic activity in the different samples was measured using an ER-CALUX in vitro assay. The results were measured in 17β-estradiol equivalent (Bio-EEQ) values in pg/ml. The purpose of this project was to investigate whether or not these plastic containers leach xenoestrogens that can be measured with an ER-CALUX assay, and compare the results with the results from other existing toxicological studies, and also to see if there is a difference in Bio-EEQ levels between the plastic containers made for microwave usage and those made for refrigerated purposes. The results from this project indicate that most of these plastic containers do leach estrogenic compounds that can be detected in the ER-CALUX, even the ones made for microwave usage. Fortunately, compared to other toxicological studies, the Bio-EEQ levels in these food samples cooked in plastic containers are low. However the potential adverse effects in prenatally exposed children cannot be ignored as other studies have shown that very low levels of xenoestrogens are enough to potentially cause a disturbance in the reproductive development and fertility.
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李惟鍵 and Wai-kin Robin Dominic Lee. "Determination of the optimal conditions and additives for the preservation of epigallocatechin gallate in bottled tea drinks." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2008. http://hub.hku.hk/bib/B41712419.
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Suter, Alexander N. "The Effect of Galactooligosaccharide Addition to a Chocolate System." The Ohio State University, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=osu1284044174.
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Lull, Erica L. "Understanding standard graphic labeling as a means to inform and influence consumer purchasing choices with regard to artificial food additives." Kent State University / OhioLINK, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=kent1524249276548509.
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Bector, Savita 1962. "Nutrient density of the infants diet after the addition of supplementary foods." Thesis, The University of Arizona, 1990. http://hdl.handle.net/10150/278161.
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The recommendation of the American Academy of Pediatrics Committee on Nutrition is to delay the introduction of Supplementary foods to the infants diet until 4-6 months of age. However, it is found that supplementary foods are introduced prior to four months. In this study 48 mothers, of infants under four months of age and receiving formula and supplementary foods, were interviewed for food intake of the infant. Results from the study indicate that early introduction of supplementary foods has little influence on the total mean energy and nutrient intake. Formula was found to be the major source of energy and nutrients with only a small percentage from supplementary foods. No significant difference was found in energy and nutrient intake by ethnicity, gender of baby or age. Although the percent intake from supplementary foods increased with age. Demographics were not related to the age of introduction of supplementary foods.
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Öhmark, Sara. "Winter browsing by moose and hares in subarctic birch forest : Scale dependency and responses to food addition." Doctoral thesis, Mittuniversitetet, Avdelningen för naturvetenskap, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:miun:diva-25865.
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Despite their difference in body size and morphology, the moose (Alces alces) andthe mountain hare (Lepus timidus) sustain themselves during winter on similar plantspecies and plant parts in in subarctic environments, namely apical twigs ofmountain birch (Betula pubescens ssp. czerepanovii). Herbivores must select areas anditems of food that provide sufficient intake rates and food nutritional quality whilebalancing this against their intake of dietary fiber and potentially detrimental plantsecondary metabolites. This selection takes place simultaneously at multiple spatialscales, from individual plants and plant parts to patches of food and parts of the wider landscape. While the herbivores must consider their need for food to sustaindaily activities, for body growth and reproduction it is also necessary to avoid predators and harsh environmental conditions. For managers, an understanding of key factors for animal foraging distributions is pivotal to reach intended goals ofmanagement and conservation plans. Knowledge in this area is also important formodels to make accurate predictions of foraging responses of herbivores to resource distributions. The mountain birch forest displays a naturally heterogeneous distribution of trees and shrubs which presents herbivores with a challenge to findgood feeding areas. In an investigation of the spatial distribution of moose browsing on birch and willows (Salix spp.) in two winter seasons separated in time by 14 years,it was found that moose browsing patterns in 1996 were correlated to those observed in 2010. It was also found that moose browsing was spatially clustered within the same distances (1000-2500 m) as densities of willow and birch, but at other spatial scales, browsing was mostly randomly distributed. It was concluded that foragedensity is a cue for moose but only at certain spatial scales. Similarly, a comparison of foraging distribution by hare and moose showed that high birch density was a key factor for both species. In spite of this, hares and moose used different parts ofthe same environment because they respond to food resource distribution at different spatial scales. Hares fed from smaller plants, and focused their foraging activity on smaller spatial scales than moose. These results emphasize the importance of taking into account the distribution of food resources at spatial scales relevant for each species in plans for conservation and management. In an experimental study it was found that intensified browsing on natural forage by mountain hares can be induced locally through placement of food. The induced browsing varied with the amount and quality of the added food, but also with thedensity of natural food plants and natural foraging distribution by hares. Finally, ina last experiment habitat preference of mountain hares across edges between open and forested areas was studied. The results were not consistent; hares utilized baitto a greater extent within forested areas than bait placed on a nearby lake ice, butbait on mires and heaths was either preferred over bait in nearby forest, or utilizedto a similar extent. A possible explanation is that hares have knowledge of their environment such that both forested areas and subarctic mires and heaths are partof its natural home range, whilst the extreme environment on the lake ice is not. During recent decades arctic areas have had an increase in vegetation density andwill be affected by future climate warming and therefore, factors that determineforaging ecology of key herbivores need to be identified. This thesis sheds some light on these factors in relation to spatial scale and forage distribution for two high profile herbivores in the subarctic.
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Selbmann, Stefanie [Verfasser]. "Influence of food additives on the crystallization of sugar : - case study: sugar body - / Stefanie Selbmann." Aachen : Shaker, 2016. http://d-nb.info/1118258207/34.
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Dicks, Emmerentia Gertruida. "A model of consumers' perceptions of food additives and consequent purchasing behaviour / Emmerentia Gertruida Dicks." Thesis, North-West University, 2007. http://hdl.handle.net/10394/1608.
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Smith, Matthew. "Into the mouths of babes : hyperactivity, food additives and the history of the Feingold diet." Thesis, University of Exeter, 2009. http://hdl.handle.net/10036/77633.
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In 1974 Random House published a popular and controversial book entitled Why Your Child is Hyperactive. The author, San Francisco allergist Ben F. Feingold, claimed that hyperactivity was caused by food additives and was best prevented and treated with a diet, subsequently dubbed the 'Feingold diet', free of such substances. Reaction to the idea was swift. The media and parents found Feingold's environmentally-based theory intriguing, as it provided an aetiological explanation for hyperactivity that was both sensible and topical. The medical community, in contrast, was suspicious and designed double-blind trials to test his theory. The dominant perception emerging out of these tests was that Feingold's hypothesis was incorrect and, soon after Feingold's death in 1982, medical and media attention faded away. Drawing on unpublished archival material, medical literature, popular media sources and oral history interviews, this thesis explores the rise and fall of the Feingold diet. It examines the origins of Feingold's idea, the manner in which his theory was disseminated to the medical community and the broader public, and analyses how physicians and patients evaluated whether or not Feingold's hypothesis was correct. Aiming to contribute to the histories of allergy, psychiatry and nutrition, the thesis contends that social factors, rather than scientific testing, were largely responsible for the fate of the Feingold diet. Some of these factors include Feingold's methods and approach to describing and promoting his diet, the professional and economic interests of medical practitioners and the food, chemical and pharmaceutical industries, and the difficulties inherent in following the diet. From a broader historiographical perspective, the history of the Feingold diet suggests that in order to understand how medical controversies are resolved it is essential to analyse the historical context within which they emerge.
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Walker, Michael John. "Safeguarding food : advances in forensic measurement science and the regulation of allergens, additives and authenticity." Thesis, Kingston University, 2016. http://eprints.kingston.ac.uk/37907/.
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This commentary reports on work published between 2005 and 2015 forming a record of a varied career building technical competence alongside strategic skills in the analytical chemistry and molecular biology of food. The unifying theme is practice based problem solving in the scientific regulation and enforcement of food safety and authenticity. The work demonstrates advances in sound, forensically robust, measurement science addressing problems arising from food additives, food authenticity and food allergens. In particular the mature discipline that underpins the regulation and enforcement of food additives is shown to be needed for the management of food allergens. The background to food regulation and enforcement is described alongside technical appeals in the official food control system to develop societally meaningful food surveillance, supported by a sustainable UK based official food control infrastructure (Public Analyst service) at the interface between science and the law. For food additives, publication of previously un-collated results informs regulatory practice and demonstrates the value of scientific collaboration between both jurisdictions on the island of Ireland. A definitive strategy is reported for the chemical analysis and risk assessment of ‘jelly mini-cups’ in which gel forming additives have caused choking fatalities and solutions to problems in the analysis of two illegal toxic additives, morpholine and dimethyl yellow are described. For food allergens the portfolio includes the first study to assess in quantitative terms the level of risk to peanut allergic consumers in take-away catering, leading to better training and similar work on coeliac disease and the availability of ‘gluten-free’ food. Systematic assessment of food allergen analysis and a programme of analytical improvement to support allergen risk assessment and risk management are discussed. A narrative account of an allergen related food sabotage incident and the subsequent Crown Court case and previously uncollated reports of court-sanctions for allergen noncompliances, severe incidents and deaths make key policy and practice recommendations for improvement in these areas. Page 7 of 162 In the study of food authenticity a critical review describes the nitrogen content of important species in the food supply chain as a proxy in the quantitative estimation of high value flesh foods in compound products. An exemplar study follows determining previously unavailable nitrogen factor data for farmed salmon and salmon frame mince. A critical survey of the up skilling of the UK Official Food Control System in DNA food authenticity techniques and major historical and contemporary reviews of food fraud (butter and horsemeat) support substantial policy and analytical recommendations. Many threats to our food supply can be assessed and managed only with the assistance of measurement science. Integrating elements of chemico-legal practice including lessons learned from ‘referee analyses’ and metrology in chemistry this commentary concludes with a synthesis describing major changes in the UK scientific food control system stemming from the author’s involvement in the ‘Elliott Review’ and recommendations for an international programme of work on food allergen analysis with interconnected learning for the benefit of the analytical and regulatory communities and society at large.
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Goddard, Kathryn. "Principles of research and development: a handbook for teaching basic concepts in new product development." Kansas State University, 2012. http://hdl.handle.net/2097/15079.
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Master of ScienceFood Science - Animal Sciences & Industry
Fadi M. Aramouni
Food product development involves more than just creating the perfect recipe. Representatives from marketing, procurement, research and development, safety, and quality all work together to complete product development projects. This manuscript is aimed to serve food science students and professionals learning the basics of the product development process, food component functionality, basic units of food processing, regulatory considerations, food safety concepts, consumer testing, confidentiality/ intellectual property issues, and essential pieces of marketing. Many other texts concentrate on food product development, but this text looks to create a more comprehensive guide. The breadth of knowledge needed for food product development are vast. Food science students and professionals can use this text to provide basic (not exhaustive) knowledge necessary to be a valuable part of a new product development team.
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Шевченко, Сергій Миколайович, Сергей Николаевич Шевченко, Serhii Mykolaiovych Shevchenko, and Л. М. Назаренко. "Харчові добавки та їх вплив на людину." Thesis, Вид-во СумДУ, 2009. http://essuir.sumdu.edu.ua/handle/123456789/6803.
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Garton, Kelly. "Assessing equity in access to healthy diets in Ecuador following the addition of food sovereignty to the constitution." Thesis, University of British Columbia, 2014. http://hdl.handle.net/2429/46388.
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Background: Ecuador shows high and increasing rates of diet-related non-communicable diseases, attributed in part to a nutrition transition toward more animal-based and processed foods. In 2008, Ecuador introduced the right to food sovereignty to its constitution in an effort to improve diets and protect local agricultural production. However, this has not yet translated to evidence of improved nutrition at the community level.
Objective: This thesis examines whether the promotion of food sovereignty has contributed to improving access to healthy diets for marginalized populations in Ecuador; if so, it asks how and to what extent, and if not, it explores the barriers to achieving change and opportunities for improvement. This project thus seeks to provide suggestions of entry points for policies and programs to improve access to and consumption of healthy foods.
Methods: Complementary qualitative methods were used to examine geographic access, food prices, nutritional knowledge and dietary preferences, and priorities for food policy improvement in three low-income neighbourhoods in the city of Machala, El Oro.
Results: Access to affordable healthy foods is still an issue as perceived by the study neighbourhoods. Poor nutritional knowledge, high relative cost of fruits and vegetables, and inequitable geographic access to affordable healthy foods were the main barriers to healthy eating. Price was the primary factor influencing food purchasing and consumption behaviours. Knowledge of the concept of food sovereignty and its inclusion in the constitution was nonexistent, as was the awareness of any new policies or programs implemented to improve access to healthy foods since 2008.
Conclusions: As there are no food sovereignty policies in place so far that address price, the affordability of healthy foods could be addressed either by improving the linkages between producers and consumers to reduce intermediaries, or by adopting fiscal policies that subsidize healthy foods and tax unhealthy foods to help make healthy options more affordable and viable. These policy initiatives fall within the potential scope of a commitment to food sovereignty, but greater focus is needed as the government advances in the development of specific policies and programs in order to have an impact on population health.
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Rojo, Poveda Olga. "Valorisation of Compounds with High Nutritional Value from Cocoa By-Products as Food Ingredients and Additives." Doctoral thesis, Universite Libre de Bruxelles, 2021. http://hdl.handle.net/2013/ULB-DIPOT:oai:dipot.ulb.ac.be:2013/322988.
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This doctoral thesis was conducted in the framework of a co-supervised PhD between the Department of Agriculture, Forestry and Food Sciences of the University of Turin and the Unit of Pharmacognosy, Bioanalysis and Drug Discovery of the Faculty of Pharmacy at the Université libre de Bruxelles. The present manuscript was conceived as a thesis of articles and is composed of 9 different scientific publications. The general introduction of the work was issued from a published narrative review, while the result and discussion part is composed by eight chapters based on different scientific articles issued from the PhD project. The cocoa bean shell (CBS) is the external tegument that covers the cocoa bean, and is one of the major by-products in cocoa industry. It is normally discarded or underutilized, which could result in economical and environmental issues. However, CBS represents a notable source of polyphenols and methylxanthines (theobromine and caffeine) which can give it different biofunctionalities such as antioxidant and antidiabetic properties, among others. It also contains high amounts of dietary fiber (about 50% w/w), minerals, vitamins, and proteins. CBS has low-fat content, and interesting cocoa-aroma compounds. All this could make CBS useful as a food ingredient, and source of biofunctional compounds. The first part of the experimental work of this thesis is devoted to the chemical characterization of CBS and the establishment of its polyphenolic and volatile organic compound (aroma) profiles. The utilization of such profiles, determined by both complete characterization methods and screening methods, was also proposed for authentication purposes of CBS depending on its geographical origin and variety. In a second step, the utilization of CBS as a low-cost food ingredient for functional food production was envisaged. CBS-based beverages and biscuits were proposed as model foods. The influence of the CBS addition to the model foods was evaluated from both technological and nutritional points of view. Changes on the physicochemical characteristics of the model foods were assessed as well as their content in compounds of interest and potential biofunctionalities. Moreover, these studies served also to evaluate the effect of the different food matrices on the bioaccessibility and intestinal permeability of the bioactive compounds contained in CBS. In the third and last part of this work, a different utility was given to the study of the cocoa by-product. The antimicrobial potential of CBS was assessed against different bacterial and fungal strains and a metabolomic strategy was applied in order to individualize the putative active compounds against the Streptococcus mutans proliferation. This work was a contribution for the valorization of a high add-value product such as the CBS, and a step towards a zero-waste cocoa industry within the frame of sustainable circular economy.Doctorat en Sciences biomédicales et pharmaceutiques (Pharmacie)
info:eu-repo/semantics/nonPublished