Dissertations / Theses on the topic 'Functional food products'
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Hodgins, Mary Ellen. "Innovation policy in Canada’s agri-food system : the functional food and natural health products’ segment." Thesis, City University London, 2011. http://openaccess.city.ac.uk/1121/.
Full textJindal, Anita Rani. "Studies on the production, chemical and functional properties of chhana whey products." Thesis, University of Reading, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.306795.
Full textLiu, Xiaoming. "Effect of high hydrostatic pressure on whey protein concentrate functional properties." Online access for everyone, 2004. http://www.dissertations.wsu.edu/Dissertations/Spring2004/X%5Fliu%5F050504.pdf.
Full textHammes, Janine. "Behavior of Swedes towards Milk Substitute Products." Thesis, Högskolan Väst, Avd för företagsekonomi, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:hv:diva-8144.
Full textAshraf, A. K. (Abdul Kareem Mohamed). "Cross-functional conflicts in new product launches in the food industry." Doctoral thesis, Oulun yliopisto, 2014. http://urn.fi/urn:isbn:9789526206455.
Full textAbstrakti Väitöstutkimuksessa tarkastellaan yrityksen toimintojen välisiä konflikteja uusien tuotteiden lanseerauksen yhteydessä. Empiirisenä kohdetoimialana tarkastellaan elintarviketeollisuutta, erityisesti nopeasti liikkuvien kulutustuotteiden kontekstissa. Tutkimuksen tarkoituksena on kehittää empiirisesti perusteltu malli toimintojen välisistä konflikteista uusien tuotteiden lanseerauksessa elintarviketeollisuudessa. Tutkimuksen teoreettinen lähestymistapa hyödyntää resurssiperustaista teoriaa. Työssä laaditun teoreettisen viitekehyksen avulla voidaan analysoida konfliktien mahdollistajia, toimintojen välisiä konflikteja ja uusien tuotteiden lanseerausta. Tutkimuksen empiirisessä osassa on toteutettu laadullinen tapaustutkimus, joka sijoittuu maantieteellisesti ja kulttuurisesti Saudi Arabiaan. Tutkimusaineisto kerättiin pääasiassa haastattelemalla valitun kohdeyrityksen edustajia sekä kahden strategisen kumppaniyrityksen edustajia sekä kahden kilpailijayrityksen edustajia. Teoreettista viitekehystä täydennettiin ja täsmennettiin empiirisen aineiston analyysin avulla. Tutkimustulokset osoittavat, että toimintojen välisiä konflikteja voidaan kategorisoida tehtävään ja suhteisiin liittyviin konflikteihin. Markkinointiresurssien rooli toimintojen välisissä konflikteissa näyttäytyi monimutkaisempana kuin olemassa oleva kirjallisuus antoi olettaa. Teoreettista mallia muokattiin empiirisen analyysin perusteella. Tutkimus tarjoaa useita teoreettisia kontribuutioita ja liikkeenjohdollisia implikaatioita liittyen toimintojen välisiin konflikteihin uusien tuotteiden lanseerauksessa
Harmse, Naómi. "South African consumers' perception of soy and soy products / Naómi Harmse." Thesis, North-West University, 2005. http://hdl.handle.net/10394/921.
Full textThesis (M. (Consumer Science))--North-West University, Potchefstroom Campus, 2005.
Tiziani, Stefano. "Physico-chemical characterization of a novel functional food tomato juice with soy /." Columbus, Ohio : Ohio State University, 2006. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1139765227.
Full textChandrasekaran, Vigna Nivetha. "Development and characterisation of starch and polyphenols for functional enhancement in high value food products from lontan vegetables." Thesis, La Réunion, 2020. http://www.theses.fr/2020LARE0023.
Full textRoots and Tuber crops plays an eminent, countless and complex part in feeding the world. These crops have the potential to eradicate poverty and improve food security. Starch is the principal component of roots and tuber crops. The significance of starch as a raw material in both food and non-food industries are increasing. In present study efficiency of ultrasound assisted extraction (UAE) to increase the yield of starch and polyphenols from lontan (Canna and Cassava) crops were analysed along with its influence on the physiochemical properties of extracted compounds. Extraction parameters (Temperature, time, solid: liquid ratio) were optimized through Box Behnken response surface design (BBD). Physiochemical and functional properties of starch and polyphenols were investigated through SEM, swelling and solubility index, oil and water absorption index, Total polyphenol yield, DPPH and ORAC assay. Starch yield obtained from canna and cassava at the optimum extraction conditions (Canna: temperature 40°C, time 10 min, solid: liquid ratio 1:30 g/ml; Cassava: temperature 40°C, time 10 min, solid: liquid ratio 1:25 g/ml) were 19.81% and 16.51% respectively. Obtained starch yield was found to be significantly higher than the yield attained through conventional extraction method without any significant or adverse changes in the physicochemical and functional properties. Total polyphenol yield from canna and cassava rhizome was 1061.72 mg GAE/&100g and 7644.46 mg GAE/&100g respectively. Total polyphenol yield obtained through UAE was found to be significantly higher than conventional method. Antioxidant activity of bioactive compounds analysed through DPPH and ORAC was found to be directly proportional to the attained polyphenol yield. From the obtained results it can be observed that UAE has the efficiency to increase the yield of starch and polyphenols without altering the properties of isolated compounds
Roth, Magdalena [Verfasser], Thomas [Akademischer Betreuer] Becker, Michael [Gutachter] Rychlik, and Thomas [Gutachter] Becker. "Valorizing food byproducts: Distiller’s grains and its potential as functional ingredient for cereal based food products / Magdalena Roth ; Gutachter: Michael Rychlik, Thomas Becker ; Betreuer: Thomas Becker." München : Universitätsbibliothek der TU München, 2020. http://d-nb.info/1213025826/34.
Full textVan, Wyk de Vries Anel. "South African consumers' opinion of the potential health benefits of soy and soy products as hormone replacement therapy (HRT) / Anel Van Wyk de Vries." Thesis, North-West University, 2003. http://hdl.handle.net/10394/338.
Full textThesis (M. Consumer Science)--North-West University, Potchefstroom Campus, 2004.
Shafer, Brian David. "Concentrations of Conjugated Linoleic Acid Isomers in Human Plasma Reflect Intake of Dairy Products with Enhanced cis-9, trans-11 or tran-10, cis-12 Isomer Content." Thesis, Virginia Tech, 2006. http://hdl.handle.net/10919/33835.
Full textMaster of Science
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.
Full textDoctorat en Sciences biomédicales et pharmaceutiques (Pharmacie)
info:eu-repo/semantics/nonPublished
Schena, Deivid Padilha. "Desenvolvimento de drageado de soja [Glycine max (L.)] com cobertura crocante e salgada." Universidade Tecnológica Federal do Paraná, 2016. http://repositorio.utfpr.edu.br/jspui/handle/1/2161.
Full textO Consumption of soy products has increased in Brazil, leading to improvements in sensorial characteristics and product diversity. Soy is a food for animals, a product for human consumption, a product for health and a health system. The population has little acceptance of functional products, especially when sensory is not pleasant. With this, the objective of the work was elaborated based on coverage with food and salt coverage. In the preliminary tests, three formulations, formulation 1, with addition of 5% oat flour, formulation 2 with 15% oat flour and formulation 3 with 25% oat flour were defined. The dragees were on proximal composition, microbiological analyzes, sensory and texture acceptance. In the three formulations, there was no significant difference in the proximal composition, indicating lower lipid values when compared to commercial products. For the dietary fiber, the developed product obtained high values when compared to products based on soybeans and mainly soybeans in grains, with emphasis on formulations 2 and 3. The result for the dietary fibers had values higher than expected, where in Brazilian legislation Product to be assisted with high fiber content and functional claim needs to contain at least 6%, where formulation 3 obtained the value of 14.5%, and the content of insoluble fibers more expressive. The results of the microbiological analyzes proved that the product was developed and framed in the Brazilian legislation. As sensory analysis of the dragees indicate that the product had good acceptance in color and texture, obtaining notes of "I liked" a "moderately" and for overall taste and acceptance of "liked" a "moderately liked". In the index of acceptability, they indicated a mean above 70%, mainly in formulation 2, where it obtained the highest index in the average, 74.5%. The instrumental texture analysis of the dragees showed no differences between the formulations evaluated and the values obtained in the product developed during the comparison period when the product is marketed or japanese type peanuts.
Schossler, Luiza Sawitzki. "ESTUDO DA VIABILIDADE DE MICRORGANISMO PROBIÓTICO (BIFIDOBACTERIUM ssp lactis) APLICADO EM PRODUTO CÁRNEO COZIDO." Universidade Federal de Santa Maria, 2009. http://repositorio.ufsm.br/handle/1/5671.
Full textO presente projeto foi desenvolvido com o objetivo de elaborar um produto cárneo cozido, patê de presunto, com propriedades probióticas, a partir da inoculação do microrganismo probiótico Bifidobacterium lactis em concentração capaz de garantir a sua viabilidade no produto. O patê de presunto foi processado em dois diferentes tratamentos e um controle. Controle (C) sem adição de microrganismo probiótico; tratamento 1 (T1) com adição de microrganismo probiótico, Bifidobacterium lactis, em uma concentração final esperada no produto de 106 UFC. g-1; e, tratamento 2 (T2) com adição de microrganismo probiótico Bifidobacterium lactis, em uma concentração final esperada no produto de 108 UFC. g-1. Testes preliminares de sensibilidade da cultura ao cloreto de sódio (NaCl), e sal de cura (NaNO2) foram realizados. As concentrações de NaCl adicionadas ao Ágar MRS foram de 1,0%, 1,5% e 2,0%, e de NaNO2 adicionada ao mesmo meio foram de 150, 200 e 250ppm. Testes com a combinação de NaCl e NaNO2 também foram realizados para verificar o comportamento da linhagem frente à combinação destes dois sais, utilizando as mesmas concentrações, porém combinadas. Foi observado um crescimento expressivo das Bifidobactérias em todos os testes, o que ressaltou a sua resistência e possibilidade de utilização em produtos cárneos processados, que têm em suas formulações estes ingredientes. O produto desenvolvido foi avaliado através de análises físico-químicas (composição centesimal, pH e TBARS), microbiológicas (Coliformes a 45ºC, Clostridium perfringes, Staphylococcus coagulase positiva, Salmonella sp. e Bifidobacterium lactis) e sensoriais. Verificou-se através do resultado da análise da composição centesimal e do pH que o produto atendeu a todas as exigências estabelecidas pela legislação. As determinações de Oxidação Lipídica através da determinação das substâncias reativas ao ácido tiobarbitúrico (TBARS) mostraram que o tratamento controle apresentou uma evolução na oxidação lipídica superior aos outros tratamentos (T1 e T2), sugerindo que os microrganismos probióticos apresentaram uma influência na estabilidade do produto quanto à oxidação dos lipídios. A estimativa da população de Bifidobacterium lactis apresentou no T1 concentrações iniciais de 5,6 x 106 UFC. g-1, a partir do 14º dia de armazenamento houve queda de um ciclo log. chegando ao 31º dia com uma população estimada de 4,3 x 105 UFC. g-1; o T2 apresentou concentração inicial de 8,4 x 108 UFC.g-1, sofrendo uma queda de 1 ciclo logarítmico no 31º dia, terminando com uma concentração de 1,5 x 107 UFC. g-1. Portanto, pode-se constatar que o tratamento T1 apresentou viabilidade como alimento probiótico (contagem mínima de 106UFC.g-1), por 14 dias, enquanto que o tratamento T2 apresentou-se viável como probiótico durante todo o período de análises, ou seja, por 31 dias. A análise sensorial realizada demonstrou que não houve diferença significativa (p < 0,05) quanto à aceitação global dos tratamentos T1 e T2, tendo ambos uma boa aceitação quanto ao teste de intenção de compra do produto. Desta forma pode-se observar que existe a viabilidade de aplicação dos microrganismos probióticos em produtos cárneos cozidos como o patê de presunto e que este possui aceitação podendo servir como alternativa no desenvolvimento de produtos cárneos com propriedades funcionais.
Normansell, Helen Louise. "The novel application of seaweed for functional food product development." Thesis, Manchester Metropolitan University, 2013. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.591091.
Full textPable, Anant. "Advanced food product quality planning using integrated quantitative techniques." Diss., Online access via UMI:, 2007.
Find full textObinna-Echem, Patience Chisa. "Development of a Nigerian fermented maize food 'Akamu' as a functional food." Thesis, University of Plymouth, 2014. http://hdl.handle.net/10026.1/2983.
Full textSwarts, Kevin Michael. "Development of a stock cube with functional food characteristics." Thesis, Cape Peninsula University of Technology, 2012. http://hdl.handle.net/20.500.11838/765.
Full textThe chronic diseases of lifestyle, tuberculosis and Human immunodeficiency virus/Acquired immunodeficiency syndrome have a high prevalence in South Africa. These diseases are characterised by oxidative stress and a chronic inflammatory state that contribute to both the development and the acceleration of these diseases. Research into the phytochemical plant food components suggest that these substances could possibly play a vital role in the prevention of such disease. Corn steep liquor (CSL) is a waste product with an exceptionally high polyphenol content and total antioxidant capacity (TAC). This led to the suggestion that it could be utilised in the development of food products with functional food characteristics. Stock cubes, due to the widespread use among consumers of different socio-economic backgrounds, were identified as vehicle for the delivery of the CSL with its phytochemical content. This lead to the development of a stock cube utilising CSL as a source of phytochemical polyphenolic antioxidants with the micronutrients zinc, selenium and copper as added support to immunonutrition, along with iron due to the wide spread prevalence of iron deficiency in the South African population. The acceptability of the developed stock cube was tested by preparing savoury rice and pea soup and having blue collar (n = 50) and white collar (n = 49) participants rate the acceptability on a 9-point hedonic scale, ranging from “dislike extremely” to “like extremely”. The savoury rice received a 41% “like very much” rating followed by a 24% “like moderately” rating. The pea soup was rated even more positively as it received a 42% “like very much” rating and a 29% “like extremely” rating. In addition, among the blue collar participants, significant (p < 0.05 for each) findings occurred with a greater liking of the sample dishes prepared with the developed stock cube by participants of the ethnic Black grouping, with Xhosa as home language and being married, as well as those participants who habitually prepare the meals in the household. A significant (p < 0.05) finding with the white collar participants was a greater liking of the sample dishes prepared with the developed stock cube among those participants who would be willing to make use of a stock cube with health benefits. The developed stock cube was also subjected to six months accelerated shelf-life stability testing, reflecting twelve months real time storage. The parameters measured were microbial growth, oxidative rancidity, antioxidant status and organoleptic changes. All microbial growths tested remained within the acceptable specification ranges. Oxidative rancidity, measured as the peroxide value, was detected analytically at the fifth and sixth samplings, but was not detectable organoleptically. The antioxidant status, measured as the TAC and the total polyphenol content, remained relatively stable during the testing period. Though no noticeable organoleptic changes were observed during the stability testing, there was a darkening of the colour by the second sampling. The results of the acceptance testing, as well as the shelf-life stability testing, support the conclusions that the study objectives of developing a stock cube with functional food characteristics and it being received positively by consumers were achieved. Keywords: stock cubes; corn steep liquor; phytochemicals; consumer acceptance; new product development
Buczkowski, B. K. "Sourdough bread enriched with soluble fibres : development, characterisation and nutritional aspects of a functional food product." Thesis, Manchester Metropolitan University, 2013. http://e-space.mmu.ac.uk/313309/.
Full textMorris, Kelsey A. Morris. "A soy product case study: Taking a functional food from the bench top to the clinic." The Ohio State University, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=osu1534510603861387.
Full textLau, Clara Sueling. "Formulation and Physical, Chemical and Sensory Analysis of a Novel Flaxseed-enriched Milk-based Beverage to Deliver Omega-3 Fatty Acids." Diss., Virginia Tech, 2007. http://hdl.handle.net/10919/29396.
Full textPh. D.
Garrett, Andrew Robert. "Antioxidants in Cancer Research and Prevention: Assay Comparison, Structure-Function Analysis, and Food Product Analysis." BYU ScholarsArchive, 2011. https://scholarsarchive.byu.edu/etd/2735.
Full textChakalian, Meline. "Promoting dietary chemoprevention through development of a functional food product using sweet potatoes (Ipomoea batatas (L.) Lam.) and ginger (Zingiber officinale)." Thesis, California State University, Long Beach, 2016. http://pqdtopen.proquest.com/#viewpdf?dispub=10140469.
Full textColorectal cancer is the third leading cause of morbidity and second leading cause for mortality by cancer in the United States. Phytochemicals within fruits and vegetables have demonstrated chemopreventive potential by regulating certain defense mechanisms within the body. This study evaluated consumer acceptability of a sweet potato ginger crisp prototype. Thirty-two male and female subjects (mean age: 22.8 years) were recruited at California State University, Long Beach. Consumer acceptability was significantly (p < 0.05) higher for the commercial product compared to prototype on several sensory attributes. Frequency of consumption was significantly (p < 0.001) higher for the commercial product. The commercial product was preferred overall (91%). Antioxidant capacity measures indicated high radical scavenging (95%) and reducing power (26%) of the prototype. Further research to assess overall quality and marketing the synergistic benefits from the chemopreventive compounds in sweet potatoes and presence of natural sugars may improve its overall acceptability.
Zhou, Li. "Development of oxidation models and analytical techniques specific to phospholipids and their degradation products in functional foods." Phd thesis, Université de Strasbourg, 2012. http://tel.archives-ouvertes.fr/tel-00804705.
Full textSamarra, Filipa Isabel Pereira. "Functional design and use of acoustic signals produced by killer whales (Orcinus orca)." Thesis, University of St Andrews, 2011. http://hdl.handle.net/10023/2564.
Full textBernat, Pérez Neus. "Desarrollo, caracterización y optimización de productos fermentados a base de licuados vegetales como alternativa a los yogures convencionales." Doctoral thesis, Universitat Politècnica de València, 2013. http://hdl.handle.net/10251/33748.
Full textBernat Pérez, N. (2013). Desarrollo, caracterización y optimización de productos fermentados a base de licuados vegetales como alternativa a los yogures convencionales [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/33748
TESIS
Sala, Argüello Esther. "In silico methodologies for the design of functional foods that can prevent cardiovascular diseases." Doctoral thesis, Universitat Rovira i Virgili, 2011. http://hdl.handle.net/10803/33626.
Full textOne of the main challenges in nutrigenomics is improving the efficiency of the selection (which is currently time consuming and expensive) of new bioactive compounds in order to expedite the development of new functional foods. Computational techniques, such as virtual screening, may play an essential role in accelerating the early stages of the discovery of new bioactive substances by efficiently searching for compounds that could activate or inhibit a known target. So, by modulating specific target functions in the body, molecules that act as IKK-2 or 11β-HSD1 inhibitors have beneficial physiological effects that can be of interest for preventing, retarding and/or reversing the metabolic syndrome. Because of their anti-inflammatory properties, natural extracts that contain these molecules have a promising role as ingredients in new functional foods. Therefore, this PhD thesis will focus on the development of virtual screening workflows that predict natural products that can inhibit both targets.
Zuta, Charles Prince. "Synthesis of novel triglycerides from mackerel by-products and vegetable oils." Thesis, McGill University, 2003. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=84863.
Full textConjugated linoleic acid (CLA) was synthesized from four vegetable oils (sunflower, canola, soybean and corn) by alkaline isomerization. The CLA isomers and PUFA concentrated from mackerel tissues were used to synthesize triglycerides by lipase-catalyzed esterification. The effect of temperature, reaction medium, enzyme, moisture removal system and glycerol to fatty acid ratio on extent of synthesis were investigated. The synthesis process was also optimized using central composite design to determine the best conditions for high synthesis yield. The fatty acid composition and positional analyses were determined by GC-FID and electrospray ionization mass spectrometry (EI-MS)
The results showed that mackerel skins were most suitable for concentrating PUFA. The eicosapentaenoic acid (EPA) and -docosahexaenoic acid (DHA) content of fish oil from the tissues examined ranged between 6.3--9.7 (wt%) with an iodine value of 134 +/- 5.0. The baseline total PUFA content was increased from ca 21.0 to ca 83.0 (wt%) with an associated iodine value of 296 +/- 7.0 using urea complexation. Low (50 ppm and 100 ppm) levels of alpha-tocopherol in combination with low storage temperature (-40°C) showed lowest oxidation after 66 days of storage. High levels (250 and 500 ppm) of alpha-tocopherol were observed to be prooxidant based on TBARS, peroxide and conjugated diene measurements. Urea to fatty acid ratio and temperature were predominant effectors influencing the amounts of individual omega-3 fatty acids and total PUFA concentrated by urea complexation. The model developed for the optimized urea complexation process were capable of predicting the yields of EPA, DHA, total PUFA and Iodine values to a high degree of accuracy at R2 = 0.87, 0.96, 0.95, and 0.92 respectively.
Sunflower oil was most suitable for synthesizing conjugated linoleic acid by alkaline isomerization, compared with soybean, canola and corn oil. Two CLA isomers, c9,t11 and t10, c12 were most abundant and occurred in approximately equal proportions irrespective of vegetable oil used. Total CLA synthesized from sunflower oil was 93.5 +/- 3.5 (wt%) with the two major isomers making up 89 +/- 3.5 (wt%). Candida antartica lipase showed more synthesis activity than Mucor meihie in both organic and solvent-free systems. Analysis of isolated synthesized triglycerides by GC-FID and mass spectrometry showed that DHA, EPA, CLA and linolenic acid were the main fatty acids incorporated into the triglycerides. DHA and EPA were mostly esterified at the sn-2 position.
Ahn-Jarvis, Jennfier H. "Development of a standardized functional soy product for cancer prevention trials:Phase II evaluation of isoflavone bioavailability in men with asymptomatic prostate cancer." The Ohio State University, 2013. http://rave.ohiolink.edu/etdc/view?acc_num=osu1357255127.
Full textPineda, Vadillo Carlos. "Développement de produits des laitiers et ovoproduits enrichis en bioactifs contre le syndrome métabolique : effet de la matrice alimentaire sur la bioaccessiblité et la biodisponibilité des polyphénols et de l'acide docosahexaénoïque." Thesis, Rennes, Agrocampus Ouest, 2016. http://www.theses.fr/2016NSARB278/document.
Full textMetabolic Syndrome (MS), a constellation of the most dangerous cardiovascular disease and type 2 diabetes mellitus risk factors, has become one of the major clinical and public health challenges worldwide. During the last decade, many bioactives have been proposed as effective for the treatment and prevention of MS. However, most intervention studies administer bioactives as pure compounds, without consider that bioactive-food matrix interactions could deeply impact on the bioaccessibility, bioavailability and hence on the effectiveness of bioactives.The main objective of this thesis, included within the European project PATHWAY-27, was to formulate potential effective bioactive-enriched foods against MS and to investigate the effect of the food matrix on the bioaccessibility and bioavailability of dietary bioactives.In particular, this study focused in the use of dairy and egg-based products as matrices and in the addition of anthocyanins, docosahexaenoic acid and, to a lesser extent, beta glucan as bioactives. A combination of in vitro and in vivo (pig) digestion models was used.Both the structure and the composition of the food matrices impacted the release and the solubilisation of bioactives during digestion (bioaccessibility), as demonstrated in vitro and in vivo. In addition, the structure of the food matrix modulated the final amount of DHA into the systemic circulation of pigs (bioavailability). This study proves that understanding how dietary bioactives interact with the matrix in which they are included in is the basis for the production of effective bioact
Ribeiro, Alline Emannuele Chaves. "Biomassa fibrosa do milho: propriedades e aplicações." Universidade Federal de Goiás, 2017. http://repositorio.bc.ufg.br/tede/handle/tede/7537.
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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES
The aim of the present study was to verify the physical, chemical and microbiological viability of the flour derived from fibrous biomass of maize (FBMF) from the processing of maize flour “biju” type as a new food ingredient; to evaluate the nutritional and technological viability of biscuits, toast and cereal bar produced with the FBMF, by means of the evaluation of its physicochemical, microbiological and sensorial characteristics; and analyze the physicalchemical, microbiological and sensory stabilities of the cereal bar selected as the best in sensory analysis. The fibrous biomass of maize (FBM), obtained in the processing of maize flour “biju” type can be recommended for use as a new ingredient in food products, because it presents no microbiological risk; and it has high nutritional and functional value, mainly because it is rich in dietary fibers, mainly insoluble, and possess high antioxidant capacity. The production of biscuits and toast from the partial replacement of wheat flour (WF) by fibrous biomass of maize flour (FBMF) is nutritionally and technologically viable, since the evaluated samples do not present microbiological risk; have good sensory acceptance; and are source of protein and rich in insoluble dietary fibers. The utilization of the FBMF in cereal bars (CBs) is feasible from technological and nutritional point of view. The formulation CB6 (14 g 100 g-1 FBMF, 8 g 100 g-1 of rice flakes and 8 g 100 g-1 of oat flakes) presented food safety and better sensory profile, and can be classified as a food rich in dietary fiber and protein source, with high nutritional and functional appeal. The temperature and time influence the physicalchemical and sensorial characteristics of the cereal bar stored at 25 and 35 °C for 180 days. Sensory parameters (appearance, color, aroma, texture, taste and overall impression) and intent to purchase of CB were more stable over time for the cereal bar stored at 25 °C. Shelf life of the cereal bar was estimated to be approximately 153 days when maintained at 25 °C, and 87 days when stored at 35 °C.
O presente estudo teve por objetivo verificar a viabilidade física, química e microbiológica da farinha advinda de biomassa fibrosa do milho (FBFM) do processamento da farinha de milho tipo “biju”, como novo ingrediente alimentício; avaliar a viabilidade nutricional e tecnológica de biscoitos, torradas e barra de cereais produzidos com FBFM, por meio da avaliação das suas características físico-químicas, microbiológicas e sensoriais; e analisar a estabilidade físico-química, microbiológica e sensorial da barra de cereais selecionada como a melhor na análise sensorial. A biomassa fibrosa do milho, obtida no processamento da farinha de milho tipo “biju” pode ser recomendada para utilização como novo ingrediente em produtos alimentícios, pois não apresenta risco microbiológico, e possui elevado valor nutricional e funcional, principalmente por ser rica em fibras alimentares, sobretudo insolúveis, e possuir alta capacidade antioxidante. A produção de biscoitos e de torradas a partir da substituição parcial de farinha de trigo (FT) por FBFM mostra-se nutricional e tecnologicamente viável, pois as amostras avaliadas não possuem risco microbiológico; têm boa aceitação sensorial; e são fonte de proteína e rico em fibras alimentares, principalmente insolúveis. A utilização da FBFM em barras de cereais é viável do ponto de vista tecnológico e nutricional. A formulação BC6 (14 g 100 g-1 de FBFM, 8 g 100 g-1 de flocos de arroz e 8 g 100 g-1 de flocos de aveia) apresentou segurança alimentar e melhor perfil sensorial, e pode ser classificada como um alimento rico em fibras e fonte proteica, com elevado apelo nutricional e funcional. A temperatura e o tempo de armazenamento influenciam as características físico-químicas e sensoriais da barra de cereais mantidas a 25 e 35 °C, por 180 dias. Os parâmetros sensoriais (aparência, cor, aroma, textura, sabor e impressão global) e a intenção de compra da BC foram mais estáveis ao longo do tempo para a barra de cereais armazenada a 25 °C. A vida útil da barra de cereais foi estimada em aproximadamente 153 dias quando mantida a 25 °C, e 87 dias quando armazenada a 35 °C.
Alemán, Mercedes. "Strategies to improve the oxidative stability of bakery products fortified with heme iron." Doctoral thesis, Universitat de Barcelona, 2014. http://hdl.handle.net/10803/283545.
Full textLa deficiencia en hierro es la deficiencia nutricional con más prevalencia a nivel mundial. El fortalecimiento de productos alimenticios con hierro puede contribuir a cubrir las necesidades diarias de este elemento, sobre todo en determinadas poblaciones donde la prevalencia de esta deficiencia es elevada debido a que su cantidad en las dietas es pobre y/o presenta una baja biodisponibilidad. Cabe destacar que los grupos con mayor prevalencia de deficiencia en hierro son las mujeres en edad fértil y niños. Sin embargo, el fortalecimientos de alimentos con hierro debe tener en cuenta diversas variables que condicionan su efectividad, siendo la biodisponibilidad del hierro y su interacción con la matriz alimentaria las más cruciales. El objetivo que se plantea en esta tesis es conseguir un producto rico en hierro altamente biodisponible que presente una buena aceptabilidad y estabilidad oxidativa. Dentro de los productos de galletería/ bollería, se escoge una galleta rellena de chocolate como ejemplo de fortalecimiento en hierro hémico por su difusión y simplicidad. El chocolate, aparte de hacer el producto más apetecible a la población infantil y juvenil, permite enmascarar el color del ingrediente de hierro hémico que se pretende utilizar por su elevada biodisponibilidad. Dado que la manteca de palma es ampliamente utilizada en la elaboración de productos de galletería y bollería, se plantea, previamente, estudiar aquellas estrategias que permitan minimizar la oxidación en un modelo basado en manteca de palma fortalecida con hierro hémico. Mediante este modelo se han contemplado las siguientes estrategias: la eficacia de la adición de antioxidantes, la encapsulación del ingrediente de hierro hémico y la combinación de ambas. Las estrategias que resultaron ser más eficaces en este modelo fueron posteriormente estudiadas en galletas tipo sándwich rellenas de chocolate fortalecidas con hierro hémico. En el producto desarrollado a lo largo de un año de almacenamiento en la oscuridad a temperatura ambiente, se ha estudiado su estabilidad oxidativa y su grado de aceptación por parte de los consumidores. Gracias a la combinación de ambas estrategias, la adición de un antioxidante (palmitato de ascorbilo) y la encapsulación del hierro hémico por co-atomización de éste con caseinato de calcio, se ha obtenido un producto de galletería fortalecido con hierro altamente biodisponible estable frente a la oxidación y que a su vez ha sido aceptado por los consumidores a lo largo de un año de almacenamiento.
Machado, Ana Rita Gaia. "Elaboração de um produto de panificação à base de crueira e cogumelo comestível." Universidade Federal do Amazonas, 2014. http://tede.ufam.edu.br/handle/tede/4074.
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CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
The growing consumer demand for functional foods with excellent sensory and nutritional quality is providing the search for new ingredients that meet consumer demands, especially the mushrooms that due to its nutritional and pharmacological properties, contribute to improving the quality of life of man. The aim of this study was to evaluate the yield and nutritional quality of cultivated L.citrinus in two mixtures agrowaste available on Amazon for development of a confection to crueira base and as a way to provide a product source of fiber and protein quality desirable for human consumption. Of cultures in CE + Li, the L.citrinus productivity was significant, the basidioma showed good nutritional quality protein, essential amino acids and higher fiber to those observed in cultures CE + RB. The mineral concentration was higher in CE + RB not being observed significant difference in the biological efficiency and productivity when compared to CE+ Li. For the preparation of the three confectionery was used crueira and replacing these cassava residue by L. citrinus 15% and 25% (w / w) in the respective formulations. The result of this research shows that cupuaçu exocarp, can be utilized as the primary substrate for production of L. citrinus in tropical climate region and the three confectionery presented viable characteristics for consumption, among these, the product containing crueira and L. citrinus 25% (w / w) showed adequate morphological characteristic and significant nutritional quality, especially the fiber content, macro protein and trace minerals. The results have shown the feasibility of edible mushroom production, a form of agrowaste utilization from the Amazon region.
A crescente exigência do consumidor por alimentos funcionais com excelente qualidade sensorial e nutricional está proporcionando a busca por novos ingredientes que atendam às exigências dos consumidores, destacando-se os cogumelos que, devido às suas propriedades farmacológicas e nutricionais, contribuem para melhoria da qualidade de vida do homem. O objetivo desse trabalho foi avaliar o rendimento e a qualidade nutricional de L.citrinus cultivado em duas misturas de agroresíduos disponíveis na Amazônia para p desenvolvimento de um produto de confeitaria à base de crueira e como forma de disponibilizar um produto fonte de fibras e com qualidade proteica desejável para alimentação humana. Nos cultivos em CC+Li, a produtividade de L.citrinus foi significativa, os basidiomas apresentaram boa qualidade nutricional, com teor de proteínas, aminoácidos essenciais e fibras superior aos valores observados nos cultivos em CC+FA. A concentração de minerais foi superior em CC+FA, não sendo constatada diferença significativa da eficiência biológica e produtividade quando comparado a CC+Li. Para o preparo dos três produtos de confeitaria foi utilizado crueira e, substituindo esses resíduo da mandioca por L. citrinus 15% e 25% (p/p) nas respectivas formulações. O resultado dessa pesquisa mostra que a casca de cupuaçu, pode ser aproveitada como principal substrato para produção de L. citrinus em região de clima tropical e os três produtos de confeitaria apresentaram características viáveis para consumo, entre estes, o produto contendo crueira e L. citrinus 25% (p/p) apresentou característica morfológica adequada e qualidade nutricional significativa, com destaque para o conteúdo fibra, proteína de macro e microminerais. Os resultados desta pesquisa mostraram a viabilidade da produção de cogumelo comestível, uma forma de aproveitamento de resíduo agroindustrial proveniente da Região Amazônica.
Richter, Marissol. "Desenvolvimento de formulações de recheio para bombons para fins especiais com características funcionais." Universidade de São Paulo, 2005. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-15122017-103707/.
Full textChocolate confectionery is a product consisting of either chocolate mass or a nucleus containing several fillings covered with a chocolate layer. Food for special purposes are those in which modifications are made in what is related to the nutrients content, adapted to the utilization in differentiated diets, in order to fulfill the needs of people showing specific metabolic and physiological disorders. The term light is applied to a product providing it accomplishes the attribute of a 25% minimum reduction in the total energetic value or nutrients content if compared to a similar, standard product. The functional property is relative to the metabolic or physiological role (function) the nutrient or the non-nutrient plays in the human organism o The present work aimed at the development of diet and light fillings for chocolate confectionery using an ingredient (inulin) with a functional property. Two series of chocolate confectionery samples were prepared: a control sample and ten diet and light formulations. One of these formulations, F9, was selected. A commercial chocolate confectionery was used as reference. Analyses were performed to evaluate the water activity, pH, humidity, total lipids, protein, carbohydrate per difference (including fibers), texture profile (double compression, using a texturometer HAS-XT2) in several controlled environments at different temperatures and stored during different periods of time. The chocolate confectionery samples (Control and F9) were compared using sensorial analysis. Independent samples were offered in an acceptance test with hedonic hybrid scale. The substitution of sugars by sweeteners and body agents was satisfactory, as well as the use of a fat substitute, Benefat®. The Inulin Raftiline® ST presented better texture than the Inulin Raftiline® HP-Gel, but no difference was noticed on the mouth feel test. The texture profile showed that both the commercial and the control chocolate confectionery samples presented longer durability than the F9 sample, which presented increased hardness and loss of chewiness. In the sensorial analysis, the chocolate confectionery F9 obtained high levels of purchase intention and thus can be considered as a great product from a market potential point of view.
Alezandro, Marcela Roquim. "Determinação de isoflavonas e capacidade antioxidante de alimentos industrializados à base de soja e/ou produtos derivados consumidos no Brasil." Universidade de São Paulo, 2009. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-26062009-135840/.
Full textSoy contains high protein and polyunsaturated lipids content and represents the main source of isoflavones. This grain is not part of the Brazilian diet, so some products containing soy emerged as sources of isoflavones, adapted to the taste of our population. Spices have also been incorporated into \"functional foods\" by their relation to health benefits. This study aimed to determine the isoflavone content of products containing soy and/or derivatives, flavonoids content in different brands and condiments, and antioxidant capacity of these samples. The results showed that vegetarian \"quibe\" is a good source of isoflavones, and chocolate had the highest antioxidant capacity. Among spices, there were significant differences between the types and brands. Oregano had the highest antioxidant capacity and parsley had the highest flavonoids content. Foods containing soy or derivatives and condiments may represent sources of bioactive compounds for Brazilian population.
Thebaud, Edern. "Les produits-frontière dans la législation alimentaire de l'Union européenne: émergence d'une santé alimentaire entre logique du marché intérieur et exigences de sécurité." Doctoral thesis, Universite Libre de Bruxelles, 2012. http://hdl.handle.net/2013/ULB-DIPOT:oai:dipot.ulb.ac.be:2013/209577.
Full textDoctorat en Sciences juridiques
info:eu-repo/semantics/nonPublished
Gies, Magali. "Conception d’un aliment fonctionnel céréalier probiotique, enrichi en caroténoïdes et phytostérols : stabilité, bioaccessibilité et absorption intestinale des composés liposolubles." Thesis, Montpellier, 2019. http://www.theses.fr/2019MONTG063.
Full textBecause of the exponential growth of malnutrition pathologies particularly in South countries, the development of functional foods based on fermented cereals represents an alternative to dairy products already marketed. The incorporation, the stability of lipophilic bioactive compounds such as carotenoids and phytosterols, as well as their behavior during the gastro-duodenal digestion have to be studied, in order to demonstrate the nutritional potential of this new product. Indeed, it is known that phytosterols decrease the carotenoid bioavailability. The main objective of this work was to design a probiotic functional food based on maize and enriched with carotenoids and phytosterols, and study the stability, the bioaccessibility and the intestinal absorption of these fat-soluble compounds. The formulation and the standardization of the manufacturing process, including the selection of starters for fermentation in order to obtain a probiotic product, were developed. During the production, the stability of fat-soluble compounds showed a retention level of 73%. The effect on dispersible phytosterols on the β-cryptoxanthine, β-carotene and lycopene bioaccessibilities was evaluated thanks to an in vitro digestion model mimicking the gastric and duodenal conditions. The intestinal absorption of these compounds was also estimate by crossing the in vitro digestion model with a Caco-2 cells model (TC7). The study demonstrated that thanks to their vehicles, dispersible phytosterols provide a potential cholesterol-lowering effect to this food, without affecting the carotene bioaccessibility. In fine, this functional food was optimized in terms of sensory and nutritional levels, by using whey protein isolates
Hoppe, Alexia. "Valor da relação entre agentes da cadeia de alimentos em projetos de desenvolvimento de produtos voltados à saúde e bem-estar." Universidade do Vale do Rio dos Sinos, 2015. http://www.repositorio.jesuita.org.br/handle/UNISINOS/4846.
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CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
CNPQ – Conselho Nacional de Desenvolvimento Científico e Tecnológico
A crescente ocorrência da epidemia da obesidade no mundo tem trazido à tona preocupações relacionadas à saúde pública. Neste contexto, os alimentos industrializados tendem a receber grande parcela de culpa pelo avanço da obesidade e suas consequências. No entanto, para reverter esse crescimento, é essencial também a mudança do estilo de vida do consumidor – cuja preocupação com saúde e bem estar tem se destacado ao longo dos últimos anos como tendência de mercado. O surgimento da categoria de alimentos voltados à saúde e bem-estar, na qual se enquadram os alimentos funcionais (AF), demonstra uma resposta da indústria frente a esta tendência. Os AF são definidos como aqueles alimentos que, quando consumidos com regularidade e associados a uma dieta saudável, vão além de sua função nutricional básica ao promover um benefício à saúde. Devido às peculiaridades e complexidade envolvida, são poucas as iniciativas bem sucedidas de projetos de desenvolvimento de novos produtos (NPD) voltados à saúde e bem-estar no mercado brasileiro. Relações interorganizacionais colaborativas são uma alternativa para alavancar o desenvolvimento desta cadeia de suprimentos. É preciso, no entanto, criar valor na relação entre os agentes e também para o consumidor final, figura normalmente negligenciada. Sendo assim, este trabalho investiga como se dá a criação de valor na relação entre os agentes da cadeia de suprimentos de alimentos voltados à saúde e bem estar em projetos de NPD, bem como qual o papel do consumidor neste contexto. Para tal, a literatura e teorias de base sobre relações e valor são revisitadas. Não há, porém, um esquema conceitual previamente estabelecido, pois se utiliza primeiramente a abordagem indutivo-qualitativa de pesquisa. Ela é aplicada através estudo de casos múltiplos em laticínios brasileiros. Em seguida, uma etapa dedutivo-quantitativa (survey com consumidores porto-alegrenses) é aplicada. Os dados são analisados conjuntamente com o caso benchmark de um laticínio escandinavo e consumidores dinamarqueses. Os resultados mostram a presença de relações colaborativas, como a díade comprador-fornecedor e centros de pesquisa. O valor da relação é diferente para cada agente, podendo ser tanto tangível (como recursos financeiros) quanto intangível (como confiança). Ainda, a survey evidencia um consumidor pouco interessado em interagir com empresas de alimentos para o NPD voltados à saúde e bem-estar. Plataformas online, no entanto, aparecem com uma possibilidade fácil e pouco onerosa de se obter informações sobre o consumidor, podendo melhorar o desempenho de empresas do setor. Este estudo se propôs a integrar a literatura das áreas de marketing e operações. Segue, entretanto, o desafio acadêmico da realização de estudos na interface destas duas áreas de conhecimento.
Overweight and the obesity epidemic have spread out over the past decade bringing up public health concerns. Processed food products are partially blamed for it. To change the growing numbers, however, consumers’ lifestyle changes are also crucial. Their concerns about health and wellness have indeed been a trend over the last years, and health and wellness focused food products – such as functional foods (FF) – have an important role in this trend. From the food industry’s perspective, the development of new products is a source of innovation, differentiation and added-value. By the establishment of dyadic relationships such as buyer-supplier, organizations also enable the combination of skills, sharing costs and risks and investment in research and New Product Development (NPD). Value chain analysis focuses specifically on business-to-business, while it is acknowledged that there is no added value if this is not perceived by consumers. In this context, a collaborative project arises as a viable and real alternative to NPD. However, due to a growing disconnection between consumers and industry, there are concerns about how to create value in NPD projects. Most innovative ideas do not become successful products, demonstrating the need to reflect on the experiences of collaborative NPD projects. In this context, this study aims to explore how the supply chain agents interact with each other to create relationship value. In addition, it is also motivated by the interest in looking beyond the classical buyer-supplier relationship to understand the role of consumers into NPD, suggesting that a closer relationship among all supply chain agents is essential to create value for them. Multiple theoretical perspectives are integrated to explain the relevance of a closer relationship in the context of food for health and wellness in emerging countries. Both inductive-qualitative and deductive-quantitative methodologies are combined to achieve this goal. Multiple case studies have been carried out with Brazilian dairy industries and. a survey with consumers has also been conducted. Data has been analysed together with a benchmark from Scandinavia. Results show the existence of collaborative relationships between food companies, suppliers and occasionally research centres. Relationship value varies according to the agent, and can be categorized as tangible (i.e. financial resources) and intangible (i.e. trust). Consumers are not interested in co-creation initiatives with the food industry, although a web-based platform appears as an inexpensive opportunity to create value for the consumer and improve companies’ performance. Finally, this study aimed to explore the interface between marketing and operations management research areas, but further research can still be conducted to continue deepening knowledge available in the field.
Dalmet, Christophe. "La notion de denrées alimentaires." Phd thesis, Université d'Avignon, 2009. http://tel.archives-ouvertes.fr/tel-00629627.
Full textSantos, Sara Cristina Gonçalves dos. "Antifungal and functional properties of polyphenols in food products." Master's thesis, 2016. https://hdl.handle.net/10216/88667.
Full textSantos, Sara Cristina Gonçalves dos. "Antifungal and functional properties of polyphenols in food products." Dissertação, 2016. https://hdl.handle.net/10216/88667.
Full textCorey, Mark. "Developing functional food products through novel processing, ingredient, and shelf stability evaluation." 2009. http://purl.galileo.usg.edu/uga%5Fetd/corey%5Fmark%5Fe%5F200908%5Fphd.
Full textRead, Andrew. "Influence of Digestion Model, Product Type, and Enrichment Level on in vitro Bioavailability of Lutein from High Lutein Functional Bakery Products." Thesis, 2011. http://hdl.handle.net/10214/3288.
Full textAgriculture and Agri-Food Canada
Tseng, Angela Y. "Development of antioxidant dietary fibers from wine grape pomace and their applications as functional food ingredients." Thesis, 2012. http://hdl.handle.net/1957/36244.
Full textGraduation date: 2013
Huang, Ching-Yao, and 黃敬堯. "Evaluation of the beneficial effects of two functional food products available in Southeast Asia on intestinal tract and blood lipids." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/12308894336422482039.
Full text國立中興大學
食品暨應用生物科技學系所
100
The purpose of this study was to investigate the effects of commercial functional food components on the regulation of intestinal health, blood lipid, anti-inflammatory response, and blood glucose in vivo. The experiment animals were divided into four groups, namely the control, formula A, formula B, and formula C groups. Each treatment group was then subdivided into high dose group and medium dose group. After feeding the test diets for four weeks, the results showed that there was no significant difference in the viable numbers of fecal total lactic acid bacteria and Clostridium perfringens between the treatment groups and the control. Similarly, no significant difference in fecal pH value, serum triglyceride, high-density lipoprotein cholesterol, and low-density lipoprotein cholesterol were found among the four groups, either. However, in respect of fecal moisture content and daily fecal weight, formula B and formula C groups had significantly (p<0.05) higher values than those of formula A and control groups, both at medium and high dosages. On the other hand, formula B and formula C groups were also found to have significantly (p<0.05) lower blood total cholesterol than the other groups, both at medium and high dosages. For the acute in vivo anti-inflammatory test, mice were fed different formulas at high dose for four weeks, and then injected intraperitoneally with lipopolysaccharide to induce acute inflammation. After statistical analysis, mice in formula B and C groups were found to have lower NO level in serum, when compared to control. In conclusion, we found that formulas B and C are better intestinal health, serum total cholesterol, and inflammation regulators than formula A. Since formula C is a mixture of formula A and B, we believe formula B should have the best efficacy on improving intestinal function, decreasing blood total cholesterol, and reducing NO level.
Vila, Real Catarina Pereira de Melo. "Dietary intake and tailored fermentation towards the development of functional cereal fibre-rich food products : bridge between Africa and Europe." Doctoral thesis, 2021. http://hdl.handle.net/10400.14/36406.
Full textUma alimentação rica em produtos açucarados e processados e pobre em alimentos de origem vegetal, tem-se demonstrado potenciadora do aparecimento e progressão de doenças não transmissíveis, enquanto que o consumo de produtos de origem vegetal, nomeadamente cereais integrais, tem-se revelado promissor na saúde do consumidor, sendo o alto teor em fibra um dos principais responsáveis por estes benefícios. Além da importância inegável que a avaliação da ingestão alimentar e nutricional tem no delineamento de estratégias para a promoção de hábitos alimentares mais equilibrados e estilos de vida saudáveis, a indústria alimentar é também um interveniente fundamental neste contexto. O desenvolvimento de produtos alimentares com propriedades benéficas à saúde é o primeiro passo para o seu consumo efetivo. Assim, é necessário investir esforços para o desenvolvimento de produtos diferenciadores, funcionais, com perfil nutricional de qualidade customizados às necessidades dos consumidores. Neste sentido, esta tese de doutoramento vem dar resposta a estes dois eixos de investigação nas áreas das ciências da nutrição e alimentação, tendo especificamente os seguintes objetivos: estudar a ingestão alimentar e nutricional da população adulta residente em zonas urbanas do Quénia, e sua comparação com a realidade Portuguesa; e, desenvolver e caracterizar um produto alimentar inovador, fermentado, à base de cereais integrais Africanos isentos de glúten, com propriedades funcionais e perfil nutricional melhorado, que possa dar resposta a défices nutricionais das populações em estudo. Para responder ao primeiro objectivo delineado neste trabalho de investigação, foi desenvolvido um questionário de frequência alimentar (QFA) semi-quantitativo para ser aplicado na população em estudo, o qual foi posteriormente validado (método comparativo: diários alimentares) e estudado em termos de reprodutibilidade (aplicação do QFA em dois momentos distintos). O QFA desenvolvido resultou numa ingestão nutricional mais elevada quando comparada com os diários alimentares (mediana para a energia total: 2998 kcal vs. 2032 kcal), mostrando concordância moderada na classificação em quartis de ingestão; não obstante, o QFA revelou-se uma ferramenta válida e reprodutível (mediana para a energia total nas duas aplicações: 2978 kcal vs. 2506 kcal) para classificar os adultos urbanos Quenianos de acordo com sua ingestão alimentar. O QFA validado foi usado para estudar a ingestão alimentar e nutricional de uma amostra mais abrangente de adultos, residentes em zonas urbanas de Nairobi. A gama de ingestão dos macronutrientes revelou-se de acordo com as directrizes alimentares da OMS/FAO. Em termos de contributos alimentares, cereais e derivados (34,0 %), snacks açucarados e salgados (9,8 %), fruta (9,7 %) e carnes e ovos (8,8 %), foram os grupos alimentares que mais contribuíram para a energia total. Características individuais como sexo, idade e nível de escolaridade revelaram influência na escolha dos grupos alimentares. Quando comparada com a dieta Portuguesa, a dieta Queniana revelou-se semelhante em termos de contribuidores para a energia, mas com algumas diferenças em termos de fontes alimentares. Para responder ao segundo objectivo, foram estudadas várias estirpes bacterianas (indígenas produtoras de exopolissacarídeos (EPS) e probióticos comerciais) em cultura simples ou combinada, na fermentação de três cereais integrais, Sorgo, Pearl millet e Finger millet, na expectativa de encontrar um consórcio bacteriano que revelasse capacidade fermentativa e, posteriormente, impacto positivo no perfil físico-químico, nutricional, sensorial e biológico, e com potencial na modulação da microbiota intestinal humana. O consórcio bacteriano selecionado incluiu o probiótico comercial Lactiplantibacillus plantarum 299v e a bactéria indígena produtora de EPS Weissella confusa 2LABPT05, inoculados na razão 1:1 (v/v), numa suspensão de finger millet, em solução aquosa de sacarose a 10 %, cuja fermentação decorreu a 30 ºC, 200 rpm, durante 8 horas. O produto final obtido, doravante denominado de bebida fermentada tipo iogurte (yoghurt-like beverage em inglês - YLB), promoveu o crescimento significativo de ambas as bactérias (>108 unidades formadoras de colónias (UFC)/g produto fermentado), revelou maior viscosidade (35 vs. 12 mPa.s), maior teor em EPS (16 % vs. 0,3 %) contribuindo para a texturização da matriz e em alguns aminoácidos essenciais e não essenciais (treonina, arginina, GABA, e glutamina), maior digestibilidade da proteína (64 % vs. 25 %) e alto teor em fibra (4g/100g), comparativamente ao produto nativo antes da sua fermentação. Foi positivamente avaliado do ponto de vista sensorial, tanto per si, bem como quando incorporado numa matriz láctea, um iogurte natural não açucarado. Em termos de actividade biológica, a YLB demonstrou ter uma actividade antidiabética (21 % vs. 14 %) e nível de compostos fenólicos totais (244 vs. 181 mg equivalentes ao ácido gálico (EAG)/kg YLB) aumentados com a fermentação. A YLB submetida a simulação de digestão no tracto gastrointestinal contribuiu para o aumento, nas primeiras seis horas de fermentação fecal, do número de cópias do gene 16S rRNA do grupo bacteriano Bifidobacterium, com produção concomitante significativa de ácido láctico e dos ácidos gordos de cadeia curta acetato, butirato e propionato. Este trabalho de investigação permitiu, por um lado criar ferramentas de epidemiologia nutricional úteis, passíveis de serem aplicadas em estudos posteriores levados a cabo no Quénia. Por outro lado, veio aumentar as alternativas alimentares na área das formulações fermentadas probióticas, concretamente com o desenvolvimento de um produto inovador simbiótico e fermentado à base de cereais integrais isentos de glúten. Assim, o trabalho desenvolvido nesta tese veio aumentar o conhecimento científico e trazer inovação pioneira em várias áreas de investigação.
Fontes, Ana Luiza Rodrigues. "Identification of bacterial strains able to produce CLNA isomers for a possible application in the elaboration of new functional food products." Master's thesis, 2015. http://hdl.handle.net/10400.14/20130.
Full textOs alimentos funcionais consistem em géneros alimentícios modificados capazes de providenciar benefícios adicionais para a saúde e bem-estar além da sua nutrição básica. Estudos in vitro e in vivo revelaram que o ácido linolénico conjugado (CLNA) exerce actividades anti-inflamatória, anti-cancerígena, anti-obesidade e antioxidante. Este grupo de isómeros conjugados está naturalmente presente em óleos vegetais e na gordura da carne e leite de ruminantes, contudo, estirpes dos géneros lactobacilli, bifidobacteria e propionibacteria têm demonstrado capacidade para produzirem isómeros de CLNA. Assim, o objectivo deste trabalho foi de se identificar estirpes produtoras de CLNA, entre um total de 12 estirpes Lactobacillus e 3 Bifidobacterium, que possam vir a ser aplicadas na formulação futura de novos produtos funcionais. A capacidade de produção de CLA e CLNA tem sido relacionada com a presença do gene da linoleato isomerase (LAI). Por isso, após a optimização das condições de crescimento, foi realizado um ensaio de detecção molecular do gene LAI em estirpes do género Lactobacillus. Lactobacillus brevis D24, Lactobacillus plantarum D36 e Lactobacillus plantarum 299v deram resultado positivo relativamente à presença do gene LAI. De forma a se testar a capacidade de produção de CLNA das estirpes, estirpes seleccionadas foram primeiro testadas quanto à sua capacidade de formação de isómeros de CLA dadas anteriores evidências, o conhecimento experimental e a similaridade química com o grupo de isómeros de CLNA. Baixas concentrações de CLA foram detectadas, mesmo para as estirpes com o gene LAI presente, embora as taxas de redução do LA tenham sido consideravelmente altas. Duas estratégias foram então depois tomadas de forma a se optimizar a produção de CLA: adição de LA aos pre-inóculos e inóculos e adição de LA após 7 h de incubação. Apesar das tentativas, a produção de CLA continuou a ser baixa comparando com a percentagem de redução do LA. Na composição de ácidos gordos do pellet das estirpes, foi detectada a presença de LA, o que sugeriu que o substrato pudesse estar sendo incorporado na membrana. A quantidade de LA absorvida não correspondia ao nível de substrato que foi reduzido, por isso foi concluído que o LA teria que estar a ser convertido em outros compostos não esperados através de uma via de transformação alternativa ainda não descrita. Entre as estirpes testadas, B. breve NCIMB 702258 foi a única que demonstrou a capacidade de produção de CLA. Ensaios posteriores revelaram que esta estirpe também era capaz de converter -LNA em isómeros de CLNA, mesmo numa matriz alimentar (leite meio gordo). Assim sendo, B. breve NCIMB 702258 tem o potencial para ser aplicada na elaboração de produtos enriquecidos em CLA e CLNA, contudo, as características organolépticas terão que ser optimizadas.
Chabikuli, Nsengiyumva. "Market segmentation and consumer willingness to pay for high fibre products : the case of Johannesburg and the surrounding areas, South Africa." Thesis, 2011. http://hdl.handle.net/10500/5672.
Full textAgriculture, Animal Health and Human Ecology
Ribeiro, Andreia Sofia Silva. "Nanohydroxyapatite Pickering emulsions: from product development to functional ingredients in food applications." Doctoral thesis, 2021. https://hdl.handle.net/10216/137575.
Full textParente, Bruna Antunes. "Development of a new functional fruit-based product." Master's thesis, 2021. http://hdl.handle.net/1822/76170.
Full textPeople are increasingly concerned about maintaining a healthy lifestyle. Thus, the search for products with low sugar content and additionally functionality has greatly increased in the last few decades. Also, overconsumption of sugar has proven to be a problem for public health. The development of functional food can be used as a strategy to reduce sugar content of consumed products. Prebiotics are efficient modulators of the intestinal microbiota, providing health benefits. The fortification of fruit-based products has been the most used strategy to incorporate prebiotics in food, but the in situ synthesis in the food itself has not been much explored. Fructo-oligosaccharides(FOS) are well-known prebiotics, which may be industrially produced from the transfructosylation reaction of sucrose (GF)by microbial enzymes, namely β-D-fructofuranosidase (FFase) and/or Fructosyltransferase (FTase). In this work, FFase produced by Aspergillus ibericus was applied in a strawberry preparation to convert in situ its native GF content into FOS. FFase with maximum activity of 239±6U/mL was obtained in the crude extract of A. ibericus (38h fermentation). For extraction of intracellular FFase, cells were subjected to ultrasonication. FFase maximum activity (79±11U/mL) was obtained using 20W for 6 minutes. Regarding enzyme application, similar total FOS concentration were obtained with extracellular and intracellular extract which showed no significant advantages of adding the enzyme extraction step to the process. Operational parameters were optimized for the FFase crude extract with a 300g/LGF solution, namely, reaction time, temperature, pH and ratio enzyme:substrate. After 24 h reaction,50°C, pH5,150 rpm agitation using 3mL of FFase in 15mL solution were obtained in a concentration of 138± 10g/L of FOS and 0.53 ± 0.04gFOS/gGF yield. Finally, FFase crude extract was added to the fruit preparation without adjustments of the food pH. At optimum conditions (50 °C,5 g of FFase in total of 15 g)59± 3g/L of FOS were obtained which corresponds to a reduction of approximately 10g/L of non-prebiotic sugars. The pH value and colour of the fruit preparation did not significantly vary, while °Brix increased and viscosity decreased. In conclusion, FFase from A. ibericus demonstrated good potential for in situ FOS enzymatic synthesis in fruit preparations, allowing to reduce its intrinsic sugar content and to develop novel functional fruit preparations.
As pessoas estão cada vez mais preocupada sem manter um estilo de vida saudável. Assim, a procura por produtos funcionais e com baixo teor de açúcar tem aumentado muito nas últimas décadas. Além disso, o consumo excessivo de açúcar tem provado ser um problema para a saúde pública .O desenvolvimento de alimentos funcionais pode ser utilizado como uma estratégia para reduzir o teor de açúcar dos produtos. Os prebióticos são capazes de modulara microbiota intestinal, proporcionando efeitos benéficos na saúde. A fortificação de produtos à base de fruta tem sido a estratégia mais usada para incorporar prebióticos nos alimentos, mas a síntese in situ nos próprios alimentos não tem sido muito explorada. Fruto-oligossacarídeos (FOS) são prebióticos bem conhecidos, industrialmente produzidos a partir da reação de transfructosilação da sacarose (GF) por enzimas microbianas, nomeadamente a β-D-frutofuranosidase (FFase) e/ou Fructosiltransferase (FTase). Neste trabalho, FFase produzida por Aspergillus ibericus foi usada numa preparação de morango para converter in situ o seu conteúdo de GF em FOS. A atividade máxima de FFase obtida no extrato bruto foi de 239 ± 6U/mL(38 h fermentação). Para extrair a FFase intracelular, as células foram sujeitas a ultrasonicação. A atividade máxima de FFase (79 ± 11U/mL) foi obtida aplicando 20W durante 6 minutos. A quantidade de FOS produzidos com a enzima extracelular e intracelular foi similar, não evidenciando vantagens em extrair a enzima. Os parâmetros operacionais, nomeadamente tempo de reação, temperatura, pH e rácio enzima:substrato, foram otimizados para o extrato de FFase usando uma solução de GF 300 g/L. Após 24 h de reação a 50 foi obtida uma concentração máxima de 153 ± 3 g/L de FOS, com um rendimento de conversão de 0,51 ± 0,03gFOS/gGF,. Após 24 h de reação a 50 °C, pH 5,150 rpm de agitação e usando 3mL de FFase num volume total de 15 mL Foi obtida uma concentração de 138 ± 10 g/L of FOS e rendimento 0.53 ± 0.04gFOS/gGF. Finalmente, aFFase foi adicionada ao preparado de fruta, sem ajuste de pH. Nas condições ótimas, obteve-se um preparado com 59 ± 3 g/L de FOS, tendo havido uma redução de cerca de10 g/L de açúcares não prébioticos. O valor de pH e a cor não variaram significativamente, enquanto o Brix aumentou e a viscosidade diminuiu. Em conclusão, aFFase de A. Ibericus demonstrou bom potencial para a síntese enzimática in situ de FOS em preparações de fruta, permitindo reduzir o seu teor de açúcar intrínseco e desenvolver novas preparações funcionais de fruta.
Fundos nacionais através da FCT – Fundação para a Ciência e a Tecnologia, I.P., no âmbito do projeto “ColOsH - Novel concept for a dynamic modular Colon system including peristalsis simulation by Oscillatory-flow and Colon-Host interaction” com referência PTDC/BTM-SAL/30071/2017 (POCI–01–0145–FEDER–030071) e do Projeto cLabel+ (POCI-01-0247-FEDER-046080) co-financiado pelo Compete 2020, Lisboa 2020, Portugal 2020 e a União Europeia, através do Fundo Europeu de Desenvolvimento Regional (FEDER) e ainda à empresa FRULACT pelo fornecimento da preparação de morango.