Dissertations / Theses: 'Pasta products'

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De, La Peña Elena. "Manufacturing Optimization of Non-Traditional Pasta Products." Diss., North Dakota State University, 2015. https://hdl.handle.net/10365/27364.

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A study was conducted to determine the effect of including non-traditional ingredients on the flow and agglomeration properties of flour formulations, the rheological behavior of pasta dough, and the physical and cooked quality of the spaghetti. The effect of including non-traditional ingredients on the chemical changes that occurred in pasta during pasta making and cooking was also investigated. The formulations used were semolina 100% (S), whole wheat flour 100% (WW), semolina-whole wheat flour (49:51) (SWW), semolina-flaxseed flour (90:10), whole wheat flour-flaxseed flour (90:10), and semolina-whole wheat flour-flaxseed flour (39:51:10). Flaxseed flour was incorporated as fine (FF) or coarse (CF) particles. Depending on the experiment, formulations were hydrated to different levels that ranged between 10 and 34%. Study of the flow and agglomeration properties of the formulations indicated that samples containing whole wheat flour and or flaxseed flour were more cohesive and less prone to flow than samples with 100 or 90% semolina. Large agglomerate formation occurred with SFF hydrated beyond 30% moisture; whereas limited large agglomerate formation was detected in whole wheat samples with or without flaxseed flour hydrated up to 34% moisture. Rheological experiments showed that traditional and non-traditional pasta dough behaved like a shear thinning fluid that can be described by the Power Law model. Increased hydration levels and/or presence of flaxseed flour in the dough formulation decreased the apparent viscosity of the dough, which correlated with reduced extrusion pressure, mechanical energy, and specific mechanical energy required to extrude the dough. Better cooked quality was obtained for SWW than for WW, indicating that it is better to have some semolina in the formulation than replacing all the semolina with whole wheat flour. Inclusion of flaxseed flour gave better results when adding the flaxseed to 90% semolina than when adding it to WW or SWW. No chemical interaction was observed between the different ingredients during pasta making and/or cooking. Overall results indicated that the formulation-hydration combinations that optimized the processing and quality of non-traditional pasta products were: 30% for SFF, SCF, SWWFF, and SWWCF, 32% for S, WWFF, and WWCF, 33% for SWW, and 34% for WW.

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De, La Pe?a Elena. "Manufacturing Optimization of Non-Traditional Pasta Products." Diss., North Dakota State University, 2015. https://hdl.handle.net/10365/27364.

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Abstract:

A study was conducted to determine the effect of including non-traditional ingredients on the flow and agglomeration properties of flour formulations, the rheological behavior of pasta dough, and the physical and cooked quality of the spaghetti. The effect of including non-traditional ingredients on the chemical changes that occurred in pasta during pasta making and cooking was also investigated. The formulations used were semolina 100% (S), whole wheat flour 100% (WW), semolina-whole wheat flour (49:51) (SWW), semolina-flaxseed flour (90:10), whole wheat flour-flaxseed flour (90:10), and semolina-whole wheat flour-flaxseed flour (39:51:10). Flaxseed flour was incorporated as fine (FF) or coarse (CF) particles. Depending on the experiment, formulations were hydrated to different levels that ranged between 10 and 34%. Study of the flow and agglomeration properties of the formulations indicated that samples containing whole wheat flour and or flaxseed flour were more cohesive and less prone to flow than samples with 100 or 90% semolina. Large agglomerate formation occurred with SFF hydrated beyond 30% moisture; whereas limited large agglomerate formation was detected in whole wheat samples with or without flaxseed flour hydrated up to 34% moisture. Rheological experiments showed that traditional and non-traditional pasta dough behaved like a shear thinning fluid that can be described by the Power Law model. Increased hydration levels and/or presence of flaxseed flour in the dough formulation decreased the apparent viscosity of the dough, which correlated with reduced extrusion pressure, mechanical energy, and specific mechanical energy required to extrude the dough. Better cooked quality was obtained for SWW than for WW, indicating that it is better to have some semolina in the formulation than replacing all the semolina with whole wheat flour. Inclusion of flaxseed flour gave better results when adding the flaxseed to 90% semolina than when adding it to WW or SWW. No chemical interaction was observed between the different ingredients during pasta making and/or cooking. Overall results indicated that the formulation-hydration combinations that optimized the processing and quality of non-traditional pasta products were: 30% for SFF, SCF, SWWFF, and SWWCF, 32% for S, WWFF, and WWCF, 33% for SWW, and 34% for WW.

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Chen, Xingjun. "Utilization of skim milk powder in pasta." Thesis, McGill University, 1988. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=61862.

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Dhanasettakorn, Khwankaew Grün Ingolf Lin Mengshi. "Coenzyme Q₁₀ content, composition, texture and physiochemical characteristics of pasta fortified with freeze-dried beef heart." Diss., Columbia, Mo. : University of Missouri--Columbia, 2008. http://hdl.handle.net/10355/6636.

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Title from PDF of title page (University of Missouri--Columbia, viewed on Mar. 15, 2010). The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file. Dissertation advisors: Dr. Ingolf U. Grün, Dr. Mengshi Lin. Vita. Includes bibliographical references.

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Fradinho, Patrícia Catarina das Neves Bordalo Branco. "Gluten-free fresh pasta enriched with bioactive compounds." Doctoral thesis, ISA, 2020. http://hdl.handle.net/10400.5/21203.

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Doutoramento em Engenharia Alimentar / Instituto Superior de Agronomia. Universidade de Lisboa
Sustainability of the agri-food chain is on today’s agenda, whether through the use of industrial byproducts or the investigation of alternative sources of ingredients. The increasing number of individuals with gluten-related diseases, but also consumers following a gluten-free diet are the drivers for the continually growing number of gluten-free products launched in the market. However, in addition to their still limited commercial availability and high price compared to their wheat counterparts, gluten-free products show nutritional deficiencies. Following the current consumer trends for healthy foods with underlying sustainable principles (ingredients and processes), this thesis aimed the development of a gluten-free fresh pasta based on rice flour from broken grains and Psyllium husk, enriched with Arthrospira platensis, Laminaria ochroleuca and potato peel. Firstly, the gelatinisation (5 – 26%) of rice flour from broken rice (rice processing industry by-product) was performed to assess the optimum conditions for producing gluten-free pasta. Afterwards, the pasta formulation (50% gelatinised rice flour/rice flour) was successfully optimized, and its structure reinforced with 4% Psyllium husk gel. This gluten-free pasta was then enriched with bioactive compound sources (Arthrospira platensis, Laminaria ochroleuca and potato peel) incorporated as lyophilised biomass, gel or liquid extract obtained by subcritical water extraction (autohydrolysis), an eco-friendly technology. The pastas developed were characterized in terms of cooking quality parameters, texture, colour, rheology, nutritional composition, antioxidant activity, in vitro digestibility and sensory analysis. It was found that autohydrolysis was a suitable technology for the valorisation of distinct materials, namely marine and industrial. Pastas with Laminaria ochroleuca provided a high mineral and fibre contents, and low-fat content, so that could bear nutritional claims. On the other hand, Arthrospira platensis incorporation proved to have a positive effect on the pasta antioxidant activity and overall sensory analysis without affecting the in vitro digestibility. Pasta with potato peel extract presented a high total phenolic content and antioxidant activity. All formulations presented good overall cooking quality and texture and rheology properties
N/A

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Dávila, Ramírez Jaclyn Lesly, Vilchez María De Jesús Faya, Cueva Erika Isabel Guillén, and Camiluaga Jennifer Sophia Rondón. "Proyecto Naturessa." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2019. http://hdl.handle.net/10757/651785.

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El presente proyecto lleva el nombre de “Naturessa”, el cual es una empresa que ofrece al público la alternativa de adquirir una pasta dental ecológica elaborada con insumos naturales y con envase eco amigable; esto con la finalidad de brindar beneficios a la salud del consumidor y colaborar con el cuidado del medio ambiente. Para la realización de este proyecto se identificaron dos incertidumbres que existen en el mercado de salud bucal. Por un lado, identificamos que las pastas dentales tradicionales contienen insumos que son dañinos para la salud humana, ya que causan problemas como irritaciones, afecciones en los huesos, cáncer, entre otros. Asimismo, los consumidores no se encuentran informados de estos males. Por otro lado, las pastas dentales tradicionales son causantes de contaminación ambiental, ya que son producidos con micro plásticos que funcionan como agentes para eliminar la suciedad dental y están contenidos en envases de plástico. Naturessa está dirigido a hombres y mujeres del nivel socioeconómico A y B de la zona 7 de la ciudad de Lima, los cuales comprende los distritos de Miraflores, San Isidro, San Borja, Surco y La Molina. Además, estas personas se preocupen por utilizar insumos naturales y por el cuidado del medio ambiente. Para llevar a cabo el presente trabajo de investigación, se analizó factores internos y externos de la industria. Además, se desarrollaron estrategias para lograr impulsar nuestro proyecto. Para finalizar, se mostrará el plan financiero para sustentar la viabilidad de nuestro negocio.
This project is called "Naturessa", which is a company that offers the public the alternative of acquiring an organic toothpaste made with natural supplies and with an eco-friendly packaging; this with the purpose of providing benefits to the health of the consumer and collaborating with the care of the environment. For the realization of this project, two uncertainties that exist in the oral health market were identified. On the one hand, we identify that traditional toothpastes contain supplies that are harmful to human health, since they cause problems such as irritations, bone conditions, cancer, among others. Likewise, consumers are not informed of these evils. On the other hand, traditional toothpastes are causing environmental pollution, since they are produced with microplastics that work as agents to remove tooth dirt and are contained in plastic containers. Naturessa is aimed at men and women of socioeconomic level A and B of zone 7 of the city of Lima, which includes the districts of Miraflores, San Isidro, San Borja, Surco and La Molina. In addition, these people worry about using natural inputs and caring for the environment. To carry out this research work, internal and external factors of the industry were analyzed. In addition, strategies were developed to boost our project. Finally, the financial plan will be shown to support the viability of our business.
Trabajo de investigación

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MacGregor, Elizabeth. "The development and evaluation of measurements on spaghetti with diverse quality characteristics." Thesis, Stellenbosch : University of Stellenbosch, 2005. http://hdl.handle.net/10019.1/16613.

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Thesis (MSc)--University of Stellenbosch, 2005.
ENGLISH ABSTRACT: Pasta manufacturing is a process whereby wheat flour is converted into a shelf-stable food that is more desirable than native wheat flour. It can be fortified and may serve as a valuable source of nutrition in developing countries. Quality measures are of importance in the production process to ensure a consistent and acceptable finished product. Literature provides information on many aspects of wheat types, milling techniques and processing of pasta. Protein content and quality of cultivated wheat varieties is of major importance to produce quality pasta products. Wheat types of lower protein content are more readily available than traditionally used durum wheat. As in all food products, the cost of final products is of major importance. Bread wheat is generally less expensive than durum wheat. However, product quality (and thus acceptability) may be lower. Direct measurements of product quality are currently limited to protein content, moisture content, colour analyses and certain other characteristics measurable in a laboratory, for example mechanical strength and firmness. Direct measurements of defects that may affect final product quality, such as cracks and fissures on the strands of spaghetti, different types of spots and lines on the strands, broken units, units sticking together and odd shapes are not well documented. During the first part of this study, spaghetti quality evaluation techniques were reviewed, improved or developed and thereafter standardised. This developmental research was conducted to establish valid and reliable measures (with a high degree of repeatability) for the evaluation of dry and cooked pasta quality characteristics. A wide variety of available products on the South African market were evaluated for different quality characteristics. From this evaluation standards were drawn up, tested for validity and reliability by means of repeatability. Minimum sample sizes for the evaluation of different quality characteristics were calculated and presented in the study, together with reference photographs that can be used to evaluate spaghetti. This study found that colour evaluation by means of commercially available apparatus needs revision. This study suggests the use of multiple layers when evaluating translucent food products for colour. The occurrence of fissures and flour spots are of importance for the quality of the final product. This study provides a set of valid and reliable measurements for measuring the quality of dry and cooked spaghetti. Simple techniques can therefore be used to detect the presence or absence of these defects. Thereafter an empirical study was conducted to describe the differences between spaghetti prepared from durum and non-durum wheat, dried at different temperatures and at different relative humidity. Spaghetti samples of diverse perceived quality, from different manufacturers, were purchased and evaluated. Standard methods and the newly developed testing methods were used to test whether these methods effectively distinguish between spaghetti of diverse quality, reflecting on the validity of the methods. Correlations were calculated between dependent and independent variables in an attempt to find possible explanations for certain defects or quality differences, and to test certain theories in the literature. Certain relationships between quality characteristics were found, while others were questioned. The most important proven relationships were between protein content and its effects on reducing quality defects such as fissures, breakages and cooking losses. The relationship between ash content and spaghetti colour could not be confirmed in this study. This study confirmed that protein remains one of the most important variables to ensure consistent quality spaghetti.
AFRIKAANSE OPSOMMING: Pastavervaardiging is ‘n proses waartydens koring meel omskep word in a produk met ‘n stabiele en lang rakleeftyd wat meer gewens is as die oorspronklike koring meel. Pasta kan gefortifiseer word and kan dien as a waardevolle voedingsbron in ontwikkelende lande. Om ‘n konstante en aanvaarbaare finale produk te verseker is kwaliteitmetings gedurende die produksie proses belangrik. Die literatuur voorsien heelwat inligting rakende aspekte van belang vir pastakwaliteit, byvoorbeeld koringtipes, maaltegnieke en die vervaardigingsproses. Proteïninhoud en die kwaliteit daarvan is van groot belang tydens die produksie van hoë kwaliteit pasta. Koringtipes met ‘n laer proteïninhoud is meer geredelik beskikbaar as tradisionele durumkoring. Soos met alle voedselprodukte, is die koste van die finale produk van groot belang. Oor die algemeen verhandel broodkoring teen laer pryse as durumkoring. Die produkkwaliteit en aanvaarbaarheid van pasta vervaardig van broodkoring kan egter laer wees as dié van durumkoring. Direkte metings van produkkwalitiet is tans beperk tot proteïninhoud, voginhoud, kleuranalise en sekere eienskappe meetbaar in ‘n laboratorium, byvoorbeeld meganiese sterkte en fermheid. Die direkte meting van defekte wat finale produkkwaliteit kan beïnvloed, byvoorbeeld barste, krake, meel kolletjies, strepe op spaghetti-eenhede, gebreekte eenhede, eenhede wat aan mekaar kleef en ongewone vorms, is nie goed gedokumenteer nie. Gedurende die eerste gedeelte van hierdie studie, is ‘n oorsig van spaghetti evaluasie tegnieke beskikbaar in die literatuur gdoen, waarna sekeres verbeter is, ander ontwikkel is en finaal gestandariseer is. Hierdie navorsing is uitgevoer om geldige en betroubare metings (met ‘n hoë graad van herhaalbaarheid) vir die evaluasie van droë- en gaar pastakwalitietseienskappe vas te stel. ‘n Wye verskeidenheid van produkte beskikbaar op die Suid-Afrikaanse mark is ge-evalueer ten opsigte van verskillende kwaliteitseienskappe. Vanuit hierdie evaluasies is standaarde saamgestel en getoets vir geldigheid en betroubaarheid deur middel van herhaalbaarheid. ‘n Minimum steekproefgrootte per kwaliteitseienskap is bereken en word vermeld in hierdie studie. Daarmeesaam word verwysingsfoto’s aangebied wat gebruik kan word tydens die evaluasie van spaghetti. Hierdie studie bied a stel geldige en betroubare meting vir die kwaliteit van droe en gaan spaghetti. Eenvoudige tegnieke kan dus gebruik word om die voorkoms van hierdie defekte te meet. Met afloop van die verkennende studie, is ‘n empiriese studie gedoen om die verskille te beskryf tussen pasta vervaardig van durum en brood koring, gedroog teen verskillende temperature en relatiewe humiditeit. Spaghettimonsters met oënskynlike diverse kwaliteit, vervaardig deur verskillende maatskappye, is aangekoop en ge-evalueer. Standaardmetings en nuutontwerpte metings is gebruik om te bevestig of die metings kan onderskei tussen spaghetti met uiteenlopende kwaliteit, wat reflekteer op die geldigheid van die metingsmetodes. Korrelasies is bereken tussen afhanklike en onafhanklike veranderlikes in ‘n poging om moontlike verklarings vir sekere defekte of kwaliteitsverskille te vind, en ook om sekere teoriëe in die literatuur te toets. Die verband tussen sekere kwaliteitseienskappe is bevestig en bewys, terwyl ander bevraagteken was. Die mees belangrike verband was proteïninhoud en die effek daarvan om die voorkoms van defekte, soos barste, gebreekte eenhede en kookverliese te verlaag. Die verband tussen asinhoud en spaghettikleur kon nie in hierdie studie bevestig word nie. Hierdie studie het bevestig dat proteïn die mees belangrike veranderlike is wat oorweeg moet word wanneer ‘n konstante hoë kwaliteit spaghettiproduk vervaardig word. Kleurevaluasie met behulp van kommersieel-beskikbare apparaat vereis hersiening. Hierdie studie stel voor dat tydens kleur evaluasie van voedsel wat lig deurlaatbaar is, dit in veelvoudige lae evalueer moet word. Die voorkoms van defekte soos barste, krake of meel kolletjies is van belang ten opsigte van finale produkkwaliteit. Hierdie studie bied riglyne vir die evaluasie van die genoemde defekte. Die voorkoms van hierdie defekte is van groter belang as die graad waarteen die defek voorkom. Eenvoudige tegnieke kan vervolgens gebruik word om die teenwoordigheid of afwesigheid van hierdie defekte te bepaal.

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Kamleitner, Bernadette, Carina Thürridl, and Brett A. S. Martin. "A Cinderella Story: How Past Identity Salience Boosts Demand for Repurposed Products." American Marketing Association, 2019. http://dx.doi.org/10.1177/0022242919872156.

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Like Cinderella, many repurposed products involve a biographical transformation, from a tattered past identity (e.g., an old airbag) to a product with a valuable but different new identity (e.g., a backpack made from an airbag). In this article, the authors argue that marketers should help customers infer such product stories by highlighting the products' tattered past identities. Three field experiments and four controlled experiments show that making a product's past identity salient boosts demand across a variety of repurposed products. This is because past identity salience induces narrative thoughts about these products' biographies, which in turn allows customers to feel special. Results also suggest that this strategy of past identity salience needs to be particularly well-crafted for products with easily discernible past identities. These findings highlight a promising new facet of storytelling (i.e., stories that customers self-infer in response to minimal marketer input); create new opportunities for promoting products with a prior life; and deliver detailed guidance for the largely unexplored, growing market for upcycled and recycled products.

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Paiva, Otávio Augusto. "Resíduo Industrial de vidro moído em argamassa de cimento Portland." Universidade Federal do Amazonas, 2009. http://tede.ufam.edu.br/handle/tede/3480.

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Made available in DSpace on 2015-04-22T22:08:50Z (GMT). No. of bitstreams: 1 DISSERTACAO_OTAVIO AUGUSTO PAIVA.pdf: 8701931 bytes, checksum: fa7ddfc8f71e05d7fe06a55c98faefc8 (MD5) Previous issue date: 2009-08-07
Fundação de Amparo à Pesquisa do Estado do Amazonas
The experimental program of the present project was developed in order to evaluate the residue performance of ground plain glasses in cement based paste and mortar. Different conditions of grounding were used to generate a material with particles of the same order of magnitude of the cement particles. The ground glass residue (GGR) displayed physicalchemistry characteristics compatible to the ones of pozzolan, with relevance to the pozzolanic activity index (PAI). PAI equal to 104% was obtained, which is higher than that 75% -minimum value required by the Brazilian standard. The GGR was used in paste and mortar as a partial replacement of cement of 0%, 10%, 15% and 20% in mass, considering a waterbinder ratio of 0,4. The GGR behavior was evaluated through the X-Ray diffraction, thermal analysis, compressive strength, modulus of elasticity, porosity, water absorption, and alkaliaggregate reaction. The results did not indicate difference between the mechanical strength of the pastes with GGR and reference mixture after 28 days of curing. In mortars, the results of mechanical strength of the GGR mixtures were adequate from 7 days due to the filler and pozzolanic effects, mainly the 20% GGR mortar. In particular, the GGR provided increasing of compressive strength of 14% and 22% after 28 and 56 days of curing, respectively.
O programa experimental realizado no presente projeto foi desenvolvido de forma a avaliar o desempenho do resíduo de vidros planos moídos em pastas e argamassas a base de cimento Portland. Foram estudadas diferentes condições de moagem que possibilitassem a obtenção de um material com partículas da mesma ordem de gRandeza das partículas do cimento. O resíduo de vidro moído (RVM) apresentou características físico-químicas compatíveis às da pozolana, com destaque para o índice de atividade pozolânica. Obteve-se valor de 104%, empregando o cimento, que é superior a 75%, prescrito na norma brasileira. O RVM foi aplicado em pastas e argamassas como substituto parcial do cimento, para teores de 0%, 10%, 15%, e 20% em massa, para uma relação água-aglomerante de 0,4. O comportamento do RVM foi avaliado através de ensaios de difração de raios X, análise térmica, resistência à compressão, porosimetria, absorção, permeabilidade, módulo de elasticidade e reação álcaliagregado. Os resultados indicaram que as resistências mecânicas das pastas com RVM alcançaram o valor da resistência de referência a partir dos 28 dias. Nas argamassas foram obtidos resultados satisfatórios de resistência mecânica a partir dos 7 dias, iniciado pelo efeito de preenchimento e, posteriormente, pelo efeito pozolânico que superou os resultados de referência após os 28 dias, principalmente para o teor de 20%. Particularmente, o RVM aumentou a resistência à compressão em 14 e 22% após os 28 e 56 dias de cura, respectivamente.

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Hashiguchi, Ugalde Patricia Kaoru. "Formulación de un Producto Moldeado a Base de Pasta de Aceitunas: Aceitunas Duquesa." Tesis, Universidad de Chile, 2005. http://repositorio.uchile.cl/handle/2250/105421.

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Memoria para optar al título de Ingeniero en Alimentos
Se procedió a desarrollar una formulación de un producto moldeado a base de pasta de aceitunas para aprovechar la aceituna de bajo calibre y el descarte de la aceituna deshuesada. A través de ensayos preliminares de textura instrumental e inspección visual, se ensayaron distintos agentes gelificantes determinando que la carragenina carragel MCH 2069 era el mejor agente gelificante para formar el producto moldeado. Para dar color a las aceitunas duquesa se escogieron dos colorantes naturales con los cuales se realizaron 8 formulaciones, de las cuales mediante ensayos de inspección visual se eligió aquella que contenía un 0,08% de colorante Black QV 101. Se elaboraron 3 formulaciones con concentraciones diferentes de carragenina (2, 4 y 6%), las cuales se sometieron a un estudio de aceptabilidad con 50 consumidores habituales de aceitunas. Las respuestas de los consumidores a cada uno de los parámetros del test de aceptabilidad se analizaron mediante ANOVA de dos vías para consumidores y muestras y las respuestas al test de preferencias mediante el test de Friedman. Luego de analizar los resultados de los análisis se eligió la formulación con un 4% de carragenina, por su mayor aceptabilidad y preferencia de un 85% de los consumidores. La caracterización del producto moldeado presentó: 65,76% de humedad y 0,948 de actividad de agua, valores algo inferiores a los de pasta de aceituna lo que se debe al efecto de retención de agua del gelificante. El pH fue de 8,36, muy similar al de una aceituna natural. El análisis de textura del producto optimizado presentó una curva muy diferente a la de aceituna deshuesada, debido a la diferencia entre un gel y un tejido vegetal. Se realizó un estudio de estabilidad del producto a temperatura de refrigeración en el tiempo a través de inspección visual, mediante el cual se determinó que las aceitunas duquesa envasadas sin medio de empaque tienen una duración de 17 días teniendo la exudación como parámetro limitante y las envasadas en salmuera 7% como medio de empaque tienen una duración de 13 días teniendo como parámetro limitante la compactación.

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Garrido, Ferrari Daniela Patricia, and Valenzuela Romina Alejandra Parada. "Propiedades antioxidantes y funcionales de cinco algas chilenas sobre la calidad de pasta de salmón." Tesis, Universidad de Chile, 2008. http://www.repositorio.uchile.cl/handle/2250/105258.

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Memoria para optar al título de Ingeniero en Alimentos
Entre otras múltiples reacciones, los radicales libres pueden interactuar con ácidos grasos de las membranas celulares y causar la destrucción oxidativa de las mismas; a este proceso se le denomina lipoperoxidación. En los organismos marinos, como en algunas especies de algas, se han encontrado compuestos con actividad antioxidante, que actúan como mecanismo de defensa frente a las agresiones de los radicales libres. La presente investigación tuvo como objetivo estudiar las propiedades antioxidantes y funcionales de cinco algas chilenas: Rhodymenia corallina, Gracilaria chilensis, Ulva lactuca, Durvillaea antarctica (Cochayuyo) y Phorphyra columbina (Luche rojo), y evaluar su efecto protector en pasta de salmón tratada térmicamente. Para el estudio se elaboraron extractos de algas metanólicos y se determinó el contenido de polifenoles, estableciéndose que el alga Ulva lactuca tuvo la mayor concentración de polifenoles (128 mg EAG/kg de alga seca) y que el extracto de Rhodymenia corallina presentó la mayor capacidad capturadora de radicales libres (IC50 = 0,22 mg EAG/ml). Se determinó el índice de peróxidos en pasta de salmón con adición de extractos de algas y el índice de peróxido sobre aceite de salmón adicionado con extractos de algas, obteniéndose en el primero un efecto prooxidante de las algas Rhodymenia corallina y Ulva lactuca, y un efecto protector de la oxidación lipídica de las algas Durvillaea antarctica (Cochayuyo) y Gracilaria chilensis, en el segundo los extractos de Durvillaea antarctica (Cochayuyo) y Gracilaria chilensis presentaron un efecto protector sobre la oxidación del aceite de salmón. Efecto protector sobre la degradación térmica de componentes esenciales en pastas de salmón (PUFAs, astaxantina, tocoferoles, etc.), lo presentó el alga Gracilaria chilensis. En parámetros de luminosidad, tono rojo y tono amarillo en pastas de salmón, determinaron que algas como Ulva lactuca, interfieren en dichos parámetros por su pigmentos clorofílicos. Se determinó el efecto de algas secas sobre la fuerza de gel y del módulo de elasticidad (Young) de pasta de salmón, dando como resultado una firmeza y elasticidad sobre las pastas de salmón, lo que le otorgaría una mayor estabilidad y vida útil a la muestra. En la determinación del tiempo de inducción de aceite de CANOLA (monoinsaturado) y de aceite de salmón (poliinsaturado), se observó que las algas Durvillaea antarctica (Cochayuyo) y Gracilaria chilensis protegen de la oxidación lipídica. Se concluyó que el mejor comportamiento en todos los análisis lo obtuvo el alga Gracilaria chilensis confirmando su propiedad antioxidante y funcional sobre la pasta de salmón, seguida por el alga Durvillaea antarctica (Cochayuyo).
Among other multiple reactions, the free radicals can interact with fatty acids of the cellular membranes and to cause the oxidative destruction of them; this process is called lipoperoxidation. In marine organisms, like some species of algae, have been found compounds with antioxidant activity which act as a mechanism for defense against attacks by free radicals. This research aimed to explore antioxidant and functional properties of five Chilean algae: Rhodymenia corallina, Gracilaria chilensis, Ulva lactuca, Durvillaea antarctica (Cochayuyo) and Phorphyra columbina (Luche rojo), and assess their protective effect on thermically treated salmon paste. For this study it has been developed methanol algae extracts and determined the polyphenol content, establishing that the Ulva lactuca algae had the highest concentration of polyphenols (EAG 128 mg/kg of dried seaweed) and Rhodymenia corallina extract had the greatest ability to capture free radicals (EAG IC50 = 0.22 mg/ml). It was determined the peroxide salmon paste with added extracts of algae and peroxide on salmon oil added to extracts of algae, resulting in a first prooxidant effect of Rhodymenia corallina and Ulva lactuca algae, and a protective effect of lipid oxidation of Durvillaea antarctica (Cochayuyo) and Gracilaria chilensis, extracts of Durvillaea antarctica (Cochayuyo) and Gracilaria chilensis showed a protective effect on the oxidation of salmon oil. Protective effect on the thermal degradation of critical components in salmon paste (PUFAs, astaxanthin, tocopherols, etc.) presented the Gracilaria chilensis algae. Parameters of brightness, tone red and yellow tone in salmon paste, identified as the Ulva lactuca algae interfere in these parameters with their pigments chlorophyll. It was determined the effect of dried seaweed on the strength of gel and elasticity (Young) of salmon paste, resulting in firmness and elasticity on salmon paste, which would give to the sample more stability and shelf life to sample. In determining the time of induction of CANOLA oil (monounsaturated) and salmon oil (polyunsaturated) found that the algae Durvillaea antarctica (Cochayuyo) and Gracilaria chilensis protect lipid oxidation. It was concluded that the best behavior in all the algae analysis was obtained by Gracilaria chilensis algae, confirming its antioxidant and functional property on the salmon paste followed by the Durvillaea Antarctica algae

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Holzwarth, Melanie [Verfasser]. "Improvement of anthocyanin stability in fluid, pasty and particulate fruit products / Melanie Holzwarth." Aachen : Shaker, 2013. http://d-nb.info/105157417X/34.

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Moggio, Arianna <1993&gt. "Internationalization of Italian Pasta Producer MMEs Exporting to China: Pastificio Di Martino Case Study." Master's Degree Thesis, Università Ca' Foscari Venezia, 2019. http://hdl.handle.net/10579/14187.

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The thesis project aims to identify and examine how Italian pasta producer medium-sized multinational enterprises (MMEs) enter the Chinese non acquainted market throughout their internationalization process, mainly focusing on the entry mode and timing they generally opt for, along with the advantages, costs, risks, and political and cultural distance they must deal with in the meantime. Both direct and indirect export operations will be deeply analyzed as the most common way for MMEs to enter a new market. Theoretical part will be supported and strengthened by a specific case study represented by Pastificio Di Martino, generally recognized as the pasta export leader in Campania (Italy). Its history and success both in national and in international contexts will be traced as an anticipation to its current export activities in China, whose dynamics are meant to be broadly clarified through the support of the Di Martino Commercial Export Office in terms of interviews and questionnaires.

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Jara, Díaz Carolina Andrea. "Estudio de las propiedades reológicas de la masa para pastas a base de harina de quinoa." Tesis, Universidad de Chile, 2006. http://repositorio.uchile.cl/handle/2250/105568.

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Memoria para optar al título de Ingeniero en Alimentos
El presente estudio trata sobre la elaboración de pastas a base de harina de quínoa, buscando obtener a través de pruebas reológicas y de resistencia la mezcla de harina de quínoa y harina de arroz más adecuada para la masa elaboradora de pastas. El estudio de las propiedades reológicas se basó en la variación de parámetros como son la cantidad de harina de quínoa presente en la mezcla, temperatura y porcentaje de agua en la masa. Se obtuvieron resultados óptimos para mezclas con 50% de harina de quínoa y 50% de harina de arroz, obteniendo valores de fuerza elástica de 167 [N]. Para la obtención de una adecuada fuerza elástica, la temperatura de la masa debe encontrarse por sobre los 45°C, mientras que el contenido de agua debe encontrarse en los rangos de 24% a 30% presentes en la masa. Dentro del estudio se realizaron pruebas de resistencia para determinar el módulo de Young para las pastas elaboradas a base de harina de quínoa, obteniendo valores del orden de 1014 [N/m2 ] tanto para las muestras de pastas de quínoa como para una muestra de pasta comercial a base de trigo. Se corrobora que para pastas con 50% de harina de quínoa existe una mejor elasticidad presentando un módulo de Young de 1,49*1014 [N/m2 ]. Finalmente se realizaron evaluaciones de aceptabilidad para las pastas elaboradas, obteniendo una aceptabilidad general de 5,7 de promedio, en una escala de evaluación de 1 “me disgusta extremadamente” a 9 “me gusta extremadamente”. El resultado obtenido se debió a que los parámetros de color, apariencia y textura obtuvieron altos porcentajes de rechazo, mientras que el aroma y sabor obtuvieron altos porcentajes de aceptación, lo cual es un buen indicador para el producto, ya que se trata de nuevos sabores, distintos a los conocidos por el consumidor.

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Cárdenas, Gonzales Andrés Rolando, Cabezas Elizabeth Idrogo, and Faustino Erick Vladimir Salsavilca. "Plan estratégico para la diversificación de productos de la empresa Nutriarándanos S.A.C." Master's thesis, Universidad del Pacífico, 2018. http://hdl.handle.net/11354/2484.

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El trabajo de investigación “Plan estratégico para la diversificación de productos de la empresa Nutriarándanos S.A.C.”1 tiene su explicación en la alta demanda en las exportaciones del Perú de las variedades de paltas Hass y Fuerte, que nos ha situado como el tercer mayor exportador de palta en el mundo, de acuerdo al ranking del 2016 del Centro de Comercio Internacional (Andina 2017); por tal motivo, es una oportunidad para la empresa ofrecer una variedad adicional en su portafolio de productos para los productores que deseen cultivar en sus sembríos paltos mediante plantas de calidad, libres de patógenos, contar con el producto en menor tiempo y asegurar la variedad deseada, asegurando el rendimiento deseado en el área de cultivo.

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Howse, Eloise. "Menstruating the Past, Consuming the Future: Analysing Sanitary Hygiene Products through the work of Walter Benjamin." Thesis, Department of Gender and Cultural Studies, 2011. http://hdl.handle.net/2123/8037.

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This thesis explores how the menstruating subject is articulated in contemporary consumer culture and through practices of consumption. This results in an alternate reading of the menstruating subject that brings together broader questions related to modernity and history. Consumption in modernity occupies a troubled place for feminist theorists and activists; considering consumption requires the rejection of assumptions about the consumer as a blank slate on which advertisers and marketers write their products. The assumed passivity of the young female consumer is also readily questioned, particularly in relation to sanitary hygiene products. Using the work of Walter Benjamin, particularly his ideas of „now-time‟, the dialectical image and technological reproducibility, allows for a different type of analysis of the menstruating subject in modernity. Understanding how the past, present and future are constructed in current sanitary hygiene product advertising and branding leads to new ways of accessing the everyday for young women in contemporary Australia. Benjamin‟s literary trope of the fragment is also discussed and used in conjunction with the cultural artefacts of everyday objects and commodities. Looking at the visual and digital media of two brands of sanitary hygiene products Moxie and U by Kotex, framed by an autoethnographic approach, I offer a way of considering menstruation and consumption together whilst also suggesting new possibilities for how we frame the everyday for young women in modernity.

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Araya, Ascuy Carolina Andrea. "Desarrollo de un Producto Moldeado en Forma Tubular a Base de Pasta de Aceitunas Tipo Color Cambiante." Tesis, Universidad de Chile, 2005. http://repositorio.uchile.cl/handle/2250/105436.

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Memoria para optar al título de Ingeniero en Alimentos
Se procedió a desarrollar, a través de un diseño experimental, una formulación de un producto moldeado tubular a base de pasta de aceituna, para usar como elemento decorativo en pizzas y ensaladas. Se elaboró un molde de acero inoxidable 304, en diseño sanitario, que consta de tres piezas, dos tapas que sellan, y un cuerpo central el cual moldea el producto, formando un cilindro de 73 mm de largo y 16 mm de diámetro, el cual posee un orificio cilíndrico concéntrico, de 6 mm de diámetro. Los ensayos preliminares revelaron que los mejores agentes gelificantes para formar el producto moldeado son la carragenina tipo Carragel WL y almidón tipo Elastigel. Para el desarrollo de la formulación se usó el diseño estadístico compuesto central con tres repeticiones en el centro, siendo las variables independientes la carragenina y el almidón, y las variables respuestas del test descriptivo, test de calidad y textura instrumental. Las respuestas sensoriales que fueron tomadas en cuenta para la optimización múltiple fueron: brillo superficial en frío, compactación en caliente, apariencia, textura sensorial, calidad total y textura instrumental. Los resultados de la optimización arrojaron: 5,53% de carragenina tipo Carragel WL y 13,37% de almidón tipo Elastigel. La caracterización del producto moldeado presentó: 62,85% de humedad, 0,946 de actividad de agua y 8,25 de pH. El análisis de textura del producto optimizado presentó una curva muy diferente a la de aceituna deshuesada, debido a la diferencia entre un gel y un tejido vegetal. La fórmula óptima del producto moldeado obtuvo una aceptación moderada a buena en una prueba con consumidores, y en comparación con aceitunas rebanadas existentes en el mercado, las supera en aspectos de color y apariencia, pero se ve disminuida en aspectos de textura. Se realizó una inspección visual durante 28 días a temperatura de refrigeración (5ºC ± 1ºC), durante la cual el producto no mostró deterioro.

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Wagner, Magali. "Impact des traitements hydrothermiques sur les propriétés techno-fonctionnelles de produits céréaliers." Thesis, Montpellier, SupAgro, 2010. http://www.theses.fr/2010NSAM0028/document.

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L'impact de traitements hydrodrothermiques complémentaires au procédé classique de fabrication des pâtes alimentaires a été étudié afin de définir les relations "procédé / structure / propriétés". Des pâtes 100% blé dur, éventuellement enrichies en protéines, monoglycérides et amylose, ont été produites, puis traitées à la vapeur selon différents couples temps-température, puis cuites de façon conventionnelle ou stérilisées. Les caractéristiques structurales des pâtes ainsi obtenues ont été étudiées à différentes échelles après chaque étape du procédé pour déterminer l'influence des opérations unitaires et de leurs paramètres. Les traitements vapeur induisent principalement une perte de la structure cristalline d'amidon natif, la formation de complexes amylose-lipides avec l'augmentation de la température et de la teneur en eau des pâtes. De plus, la réticulation du réseau protéique est accrue avec la température et la durée du traitement. Ces modifications structurales ont été synthétisées dans un digramme d'état. Toutefois, lorsque les pâtes sont chauffées en excès d'eau, le réseau protéique peut être rompu, les complexes disparaître et l'amylopectine rétrograder. La mesure des propriétés de texture de ces produits a permis d'établir les contributions respectives du mécanisme de plastification par l'eau et des différentes entités structurales présentes dans la pâte. Ces dernières renforcent mécaniquement les pâtes et l'addition des ingrédients permet ainsi d'améliorer les propriétés des produits. Un diagramme de fabrication a été proposé à partir de l'ensemble des résultats obtenus et son application à une formulation appropriée devrait permettre de répondre à l'objectif technique de ces travaux
The impact of hydrothermal treatments in addition to those of traditional process of pasta manufacturing has been studied to define the relationship "process / structure / properties". Pasta exclusively based on durum wheat semolina and other enriched in protein, amylose and lipids, were produced and then steamed for different time-temperature values, then boiled or sterilized. The structural characteristics of pasta were studied at different scales after each step of the process to determine the influence of unit operations and their parameters. The steam treatments mostly induce a loss of the crystal structure of native starch and the formation of complexes amylose-lipids with increasing temperature and moisture content of pasta. Moreover, the protein network was enhanced by cross-linking as much as temperature and duration of treatment increased. Theses structural changes are synthesized in a states diagram. When the pasta is heated in an excess of water, the protein network can be disrupted, complexes may disappear and amylopectine retrograde. The measurement of the rheological properties of these products have helped to assign the contribution of the mechanism of plasticization by water and of the presence of these structures. These latter mechanically reinforce the pasta and the additions of various ingredients may then improve their properties. based on these overall results, a diagram of the process has been proposed and its application with an appropriate formulation could allow to meet the technical objective of this work

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Ferrandini, Banchero Eduardo. "Elaboración de Queso de Murcia al Vino con cuajo natural en pasta." Doctoral thesis, Universidad de Murcia, 2006. http://hdl.handle.net/10803/11055.

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En las últimas décadas la dificultad de encontrar en el comercio cuajos naturales en pasta de cordero,así como los inconvenientes legales causados por la normativa que regula sus contenidos microbiológicos ha facilitado que las industrias queseras recurran a cuajos y coagulantes lácteos comerciales estandares con la consiguiente pérdida de sabores tradicionales en una gran variedad de quesos que se logran con los cuajos en pasta.El primer objetivo de este estudio consiste en caracterizar cuatro diferentes cuajos en pasta de cordero elaborados siguiendo distintos procedimientos de fabricación a partir de abomasos de corderos lechales llenos y vacíos de leche,a los que posteriormente, se les aplica distintas tecnologías con el objetivo de conservarlos y estudiar su viabilidad práctica y comercial.En segundo término y una vez seleccionado el cuajo en pasta idóneo que combina una actividad coagulante y lipolítica adecuada,se procede a su empleo en la elaboración de Queso de Murcia al Vino,comparándolo con aquellos obtenidos con cuajo líquido de ternera,que es el que habitualmente se utiliza en la fabricación industrial.Por último,se procede a la caracterización de los quesos experimentales mediante el análisis fisicoquímico,microbiológico,reológico y sensorial para determinar el efecto que produce este tipo de cuajo en pasta de cordero sobre los quesos de Murcia al Vino y poder compararlos con los elaborados siguiendo la técnica habitual.Se demuestra que los quesos obtenidos con el cuajo natural en pasta de cordero son diferentes a los habitualmente fabricados,principalmente por alcanzar un determinado grado de madurez en un tiempo menor,reflejado en la textura,manifestar una actividad proteolítica y lipolítica más intensas causantes de la formación de sabores diferentes a los habitualmente obtenidos,principalmente algo amargos y picantes.Los resultados del análisis sensorial del panel de cata muestran que,si bien estos quesos se diferencian de los que habitualmente se obtienen mediante el uso de cuajo comercial, ofrecen una alternativa válida y novedosa al sector quesero de la Región de Murcia.
Since last decades it is so difficult to obtain lamb rennet pastes because they are generally not available and also new rules make them be out of law specially microbial levels. It led manufacturers to get other kind of rennets or coagulants. Although they can obtain cheaper rennets easyly what they lost was one of the most important things: the natural, typical traditional flavour of the cheese.The main objective of this study is the characterization of four lamb rennet pastes obtained following different sort of manufactures. This consists in treating two groups of abomasas ones full and the other ones empty of milk before the slaughter. After that these two groups of abomasas are treated with different technics so that they can be employed lately without any problem by combining adequate renneting and lipase activity. After one of them is chosen it is employed to manufacture Queso de Murcia al Vino (Murcian wine cheese) to compare with that obtained from kid liquid rennet.Secondly, several kind of analysis are made on the cheeses in order to determine its characteristics and the differences between them.As a result of this investigation we found that it exists many differences between the two types of cheeses. For example those cheeses made with rennet paste reached an adequate grade of maturity before those made with kid liquid rennet. Also we determined higher proteolysis and lipolysis activities values in those made with natural lamb rennet paste. In addition the cheeses obtained using rennet paste had a piquant and little bitter taste which was different to those made with commercial rennet.Finally, the sensory analysis gave a so good score for the cheese manufactured with rennet paste. It means that this kind of lamb rennet paste can be employed in the cheese making industrial sector as a good new alternative one.

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Cerutti, Weiler Giacomazza. "TORTA DE AMENDOIM NA SUPLEMENTAÇÃO DE VACAS EM LACTAÇÃO A PASTO." Universidade Federal de Santa Maria, 2013. http://repositorio.ufsm.br/handle/1/10827.

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
This paper aims to evaluate the daily milk production (DMP) and the composition and profile of fatty acidsin milk and the economy of concentrated supplement, as well as the income, the sensory characteristics and fatty acid profile of MinasFrescal cheese from cows on pasture receiving supplement containing peanut pie. We used eight lactating Holstein x Gir crossbred cows distributed in two 4x4 Latin square designs (four animals x four treatments x four periods). The experimental treatments consisted of four supplements containing the levels: 0; 33; 66; and 100% peanut pie (PP) in the dry matter of concentrate to replace soy bran (SB). There was no difference (P>0.05) for DMP and for contents of fat, protein, lactose, total solids, nonfat dry, urea N, and for the fat/protein between treatments. The levels of fatty acids C8:0; C10:0; C11:0; C12:0; and C18:2c9t11 reduced (P<0.05) with the increasing participation of PP in place of SB. For the other levels of fatty acids, there was no difference (P>0.05) among treatments. There was a reduction of R$70.00 per ton in the cost of the supplement, with 100% replacement. The yield of Minas Frescal cheese and their fat contents were similar (P>0.05) among treatments. However, when comparing the cheese subjected or not to thermal processing, we observed that it took an average of 6.7 and 5.9 liters of milk to process one kilogram of cheese from raw and pasteurized milk, respectively (P<0.05). There was no interaction (P>0.05) between treatment and type of cheese (pasteurized or unpasteurized) for any of the identified fatty acids. The levels of capric, lauric, myristic and palmitic acids decreased linearly (P<0.05) with increasing participation of PP in supplement concentrate. On the other hand, arachidic, lignoceric, palmitoleic and elaidic acids increased linearly (P<0.05) with the increased levels of peanut pie in the supplement concentrate. The other fatty acids showed no difference compared to the treatments studied (P>0.05). In general, cheese samples showed good acceptance, averaging between 4 (unspecified) and 5 (liked). Thus, PP may be recommended to compose the supplement concentrate in lactating cows by up to 100% replacement of SB.
Objetivou-se avaliar aprodução de leite diária (PLD) a composição e o perfil de ácidos graxos do leite e a economicidade do suplemento concentrado, assim como,o rendimento, as características sensoriais e o perfil de ácidos graxos do queijo Minas Frescal de vacas a pasto recebendo suplemento contendo torta de amendoim. Utilizou-se8 vacas mestiças Holandês x Gir em lactação, distribuídas em duplo quadrado latino 4x4 (quatro animais x quatro tratamentos x quatro períodos). Os tratamentos experimentais consistiram de quatro suplementos contendo os níveis: 0; 33; 66; e 100% de torta de amendoim (TA) na matéria seca do concentrado em substituição ao farelo de soja (FS).Não houve diferença (P>0,05) para PLD e para os teores de gordura, proteína,lactose, sólidos totais, extrato seco desengordurado, N-uréico e, ainda, a relação gordura/proteína entre os tratamentos. Os níveis dos ácidos graxos C8:0, C10:0, C11:0, C12:0 e C18:2c9t11reduziram (P<0,05) com a participação crescente da TA em substituição ao FS. Para os demais níveis de ácidos graxos, não foi observada diferença (P>0,05) entre os tratamentos. Houve uma redução de R$70,00 a tonelada no custo do suplemento, com 100% de substituição. Os rendimentos dos queijos Minas Frescal e os teores de gordura dos mesmos foram similares (P>0,05) entre os tratamentos. No entanto, ao comparar os queijos submetidos, ou não, ao processo térmico, observou-se que foram necessários em média 6,7 e 5,9 litros de leite para processar um quilograma de queijo a partir do leite cru e pasteurizado, respectivamente (P<0,05).Não houve interação (P>0,05) entre tratamento e tipo de queijo (pasteurizado ou não pasteurizado) para nenhum dos ácidos graxos identificados.Os teores de ácidocáprico, láurico, mirístico e palmítico reduziram linearmente (P<0,05) com o aumento na participação da TA no suplemento concentrado. Por outro lado os ácidos araquídico, lignocérico, palmitoléico e elaídico aumentaram linearmente (P<0,05) com o aumento dos níveis de torta de amendoim no suplemento concentrado. Os demais ácidos graxos não apresentaram diferença em relação aos tratamentos estudados (P>0,05). Em geral, as amostras de queijo apresentaram boa aceitação, commédias variando entre 4 (indiferente) e 5 (gostei). Sendo assim, a TA pode ser indicada para compor o suplemento concentrado de vacas em lactação em até 100% de substituição do FS.

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Salis, Luigi. "Las chinches de los cereales (Eurygaster Fam. Scutelleridae; Aelia Fam. Pentatomidae): importancia y efectos en el trigo duro (Triticum turgidum var. durum L.), especialmente en Cerdeña (Italia) = Wheat bugs (Eurygaster Fam. Scutelleridae; Aelia Fam. Pentatomidae): importance and effects on durum wheat (Triticum turgidum var. durum L.), especially in Sardinia (Italy)." Doctoral thesis, Universitat de Barcelona, 2013. http://hdl.handle.net/10803/127271.

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No existían estudios sobre la presencia de chinches en el trigo duro en Italia, incluida la Isla de Cerdeña. Según los niveles de infestación de las chinches de los cereales habrá un porcentaje más o menos alto de granos dañados por la actividad alimenticia de las chinches. Esta actividad implica la inyección de proteasas en los granos de trigo. Las proteasas atacan las proteínas, que son las que tienen mayor influencia en la calidad de la sémola y la pasta producida con el trigo duro. En este trabajo de tesis, se estudia la presencia de las chinches de los cereales en el cultivo de trigo duro de Cerdeña, así como la influencia de esta plaga en el trigo duro, en la fracción proteica, particularmente en las gliadinas y gluteninas, y en el comportamiento de la sémola y la pasta derivadas de trigo duro con distintos porcentajes de granos dañados por las chinches de los cereales. A continuación se exponen las conclusiones principales de la tesis: 1 – Se detecta en Cerdeña la presencia de chinches de los cereales en el cultivo de trigo duro, siendo 4 las especies encontradas E. austriaca, A. germari, E. maura y A. acuminata. 2 – Dado que en algunos campos, las densidades de chinches de los cereales sobrepasó el umbral de daño sería aconsejable un seguimiento para la evaluación y control razonado de la plaga. 3 – La actividad alimenticia de las chinches de los cereales tiene una fuerte influencia sobre las proteínas del trigo duro predominantemente sobre la fracción de gluteninas. Las gluteninas se despolimerizan rápidamente y casi en toda su totalidad de forma independiente de la temperatura. Las gliadinas se degradan con menor intensidad y de forma dependiente de la temperatura y del tiempo. 4 – La presencia de granos dañados por las chinches de los cereales afecta a la calidad del trigo duro de forma importante ya a partir de del 2,5% de granos dañados. 5 – La presencia de granos dañados por las chinches de los cereales, ya a partir del 2,5%, afecta significativamente y de forma negativa al test SDS de sedimentación, del peso hectolítrico y del peso de mil granos, parámetros que determinan las características físico-químicas del grano de trigo duro. 6 – La presencia de granos dañados por las chinches de los cereales afecta a la calidad reológica de las sémolas. Un 2,5 % de granos picados disminuye ya de forma significativa la tenacidad (P) y la fuerza (W) en el ensayo alveográfico. A partir de un 5% se observa un un debilitamiento de la fracción proteica en el ensayo del Mixolab. 7 – La calidad de la pasta alimenticia (“spaghetti”), considerando la absorción de agua en cocción, la pérdida en cocción, la materia orgánica total (TOM) y la evaluación sensorial, no se vio perjudicada por la presencia de granos picados por las chinches de los cereales.
There were no studies on the presence of wheat bugs in durum wheat in Italy, including the island of Sardinia. Feeding activity of wheat bugs involves the injection of proteases in wheat grains. Proteins are the components that have the greatest influence on the quality of semolina and pasta. In this thesis, we study the presence of wheat bugs in durum wheat in Sardinia, and the influence of this pest in durum wheat protein fraction, particularly in the gliadin and glutenin. Also, we studied the influence in the behaviour and quality of semolina and pasta durum wheat derived from different percentages of damaged kernels by wheat bugs. 1 - The presence of wheat bugs is detected in Sardinia durum wheat fields. Four species were found: E. austriaca, A. germari, E. maura and A. acuminata. 2 – As in some fields, the damage threshold by wheat bugs was exceeded, it would be advisable to monitor the pest in order to assess an efficient control. 3 - Wheat bugs feeding activity has a strong influence on durum wheat proteins, predominantly on the glutenin fraction. Glutenins depolymerize rapidly and almost completely independently of temperature. Gliadins degrade less intensively, and their degradation depends on temperature and time. 4 - Grains damaged by the wheat bugs affect durum wheat quality significantly from 2.5% damaged kernels. 5 - The presence of wheat bugs damaged kernels from 2.5% significantly affects the SDS sedimentation test, test weight and thousand grain weight. Those parameters determine the physicochemical characteristics of durum wheat grain. 6 - The presence of damaged grain by wheat bugs affects semolina rheological quality. The alveographic indexes tenacity (P) and strength (W) significantly decrease from 2.5% of damaged grains. From 5% there is a weakening of the protein fraction in Mixolab test. 7 - The pasta quality, considering the absorption of water, cooking loss, total organic matter (TOM) and sensory evaluation was not affected by the presence of wheat bugs damaged grains.

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Sullón, Ríos Carlos Andrés Félix, and Leo Luis Alfredo Entrades. "Diseño de una industria para el aprovechamiento de residuos generados durante la exportación de uva, palta y cítricos en la región Ica." Bachelor's thesis, Pontificia Universidad Católica del Perú, 2018. http://hdl.handle.net/20.500.12404/14116.

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Fernández, Acevedo Douglas Eugenio. "Plan de negocio para desarrollar una empresa comercializadora de marcas propias en Chile." Tesis, Universidad de Chile, 2012. http://www.repositorio.uchile.cl/handle/2250/113789.

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Magíster en Gestión y Dirección de Empresas
El presente trabajo, tiene como objeto la realización de un plan de negocios para la comercialización e incorporación de marcas propias en una cadena de retailers de supermercados y una cadena de farmacias, además de explorar un nuevo nicho de mercado marcas propias para hoteles o clínicas . El origen de este proyecto surge de las oportunidades existentes en el mercado del retail (supermercados y farmacias) por contar con marcas propias o blancas, lo que hace atractiva la creación de una empresa focalizada a este rubro. Para iniciar con este proyecto se incorporará en este mercado productos como las pastas dentales. Este mercado está dominado por 3 actores, quienes manejan el 90% del mercado y que traen sus productos desde el exterior y no tienen interés de desarrollar marcas propias para los principales retailers del país, lo que va en contra de las necesidades y requerimientos de ese sector, de hecho la cadena CENCOSUD, quiere tener en sus góndolas sólo 5 marcas por líneas de productos y contar con al menos una marca propia, lo que se traduce en una oportunidad clara de negocio. Para desarrollar este estudio, se parte realizando una revisión del mercado de las marcas propias en Chile como en el mundo, el que ha estado en constante crecimiento y evolución, capturando de la misma forma a fabricantes, retailers y consumidores. El término Marcas Propias , crea una variedad de imágenes en la mente del consumidor, de manera tradicional existe la percepción que son marcas alternativas y de menor calidad, sin embargo en el mercado actual existen marcas propias Premium, lo que ofrece a los consumidores una opción de marcas de calidad a un buen precio, entregando a los retailers un punto de venta único para comercializarlos dentro de sus negocios. Para seguir se realiza un estudio de mercado de las pastas dentales en Chile, la que nos llevará a obtener las competencias centrales y ventajas competitivas para el negocio, el que se basará en 4 aspectos centrales: i) Mercado, productos y precios. ii) Potenciales clientes (retail). iii) Gustos de la gente. iv) Estudio de proveedores. Conocido lo anterior, se optará por entrar al negocio con una estrategia de liderazgo en costo y seguidor de los líderes, con una propuesta de valor que satisfaga las necesidades de los clientes: entregar la más completa protección bucal al mejor precio, lo que el consumidor chileno estaba esperando . Finalmente se puede concluir que con este plan de negocio a 5 años, esperamos llegar a una participación del 5% en nuestros clientes, considerando únicamente el canal de ventas del Retail a través de marcas propias y llegar a ser el cuarto proveedor de pastas dentales en Chile, lo que a su vez servirá de apalancamiento para incorporar nuevos productos en los años venideros.

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Elton, Deves Martín, and Kraizel Alan Strauss. "Evaluación Técnica Económica de una Planta Productora de Aceite de Palta y Oliva para Exportación." Tesis, Universidad de Chile, 2007. http://www.repositorio.uchile.cl/handle/2250/104545.

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Rivas, Romero Deglan Jesús. "Diseño conceptual de un sistema automático para clasificación de palta hass." Bachelor's thesis, Pontificia Universidad Católica del Perú, 2020. http://hdl.handle.net/20.500.12404/18521.

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El presente trabajo de investigación tiene por finalidad presentar el diseño conceptual de un sistema automático para la clasificación de paltas tipo Hass por medio de visión artificial. La propuesta surge como consecuencia de las pérdidas que genera la clasificación manual por simple inspección antecedentes en la realidad peruana. Por ello, el objetivo principal de la investigación es diseñar un sistema automático compacto, competitivo laboralmente y rentable con el fin de empoderar a los pequeños y medianos productores. La solución óptima se compone de módulos que se encargan de una tarea desde la alimentación, transporte, disgregación y clasificación de los frutos. El funcionamiento sinérgico de la máquina permite clasificar el producto en 5 calibres distintos regulables según las especificaciones del usuario. Como resultado, se dispone de cálculos teóricos que prueban la efectividad del proceso y su viabilidad económica demostrando así la posibilidad de diseñar un sistema clasificador de paltas que opera por medio de métodos no invasivos disponibles en el mercado.
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Castillo, Rodriguez Karen Fiorella, and Villasis Pierina Stephanie Chiscul. "Propuesta de reducción de mermas basadas en los patrones de venta de productos de Pizza Hut (pasta, pizzas y bebidas) periodo octubre 2012 a marzo 2013 Chiclayo, Perú." Bachelor's thesis, Universidad Católica Santo Toribio de Mogrovejo, 2016. http://hdl.handle.net/20.500.12423/2034.

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En la presente tesis se busca identificar principalmente cuales son los patrones de venta de los productos de la tienda Pizza Hut Chiclayo en el periodo octubre 2012 – marzo 2013 para reducir las mermas en el almacén y mejorar así el manejo de insumos en la empresa. Esto permitirá conocer el tipo de gestión, detallar la participación en la venta de cada producto y analizar el control de mermas actual. Se realizará dicha investigación utilizando un análisis descriptivo de toda la información recopilada en este periodo de estudio, y se procederá a pasar dicha información a gráficos del programa Excel y tablas dinámicas para un mejor entendimiento en el proceso de análisis. En el primer capítulo se muestra la problemática real por la cual la empresa está pasando y al mismo tiempo como se llegara a la solución del problema. En el segundo capítulo se manifestó conceptos claves y teorías básicas para un mejor entendimiento; el tercer capítulo es la metodología utilizada para el desarrollo de esta investigación. En el cuarto y quinto capítulo se muestra el proceso actual de gestión y el procesamiento de base de datos de como se ha estado manejando el proceso de venta y desecho en el periodo de estudio, toda esta información se analizó y desarrolló en el transcurso de esta investigación. Y por último el sexto capítulo es la propuesta basada en conclusiones de acuerdo a lo investigado; esta propuesta se basa en ideas precisas las cuales se manifiestan como puntos clave en la investigación, permitiendo así la mejora continua para la parte administrativa de la empresa.
Tesis

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Henriques, Guilherme Ramos. "Design de produto aplicado à área da higiene oral." Master's thesis, Universidade de Lisboa, Faculdade de Arquitetura, 2021. http://hdl.handle.net/10400.5/22756.

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Dissertação de Mestrado em Design com a especialização em Design de Produto apresentada na Faculdade de Arquitetura da Universidade de Lisboa para obtenção do grau de Mestre.
A presente investigação insere-se na área de Design de Produto no sector da higiene oral, mais propriamente, no redesenho dos tubos das pastas dentífricas. As pastas de dentes são um objeto de uso diário, presente no quotidiano de toda a população. Este objeto, apesar de ter sofrido algumas alterações ao longo do tempo – introdução de pastas sólidas, objetos de auxílio à remoção da pasta do interior do tubo, formato do mesmo, entre outros – ainda não é um objeto que responda às necessidades do consumidor e do meio ambiente de forma eficaz e sustentável. Do ponto de vista do utilizador, o manuseamento do objeto – tubo de pasta de dentes – não é completamente eficaz. Para além disso, acaba por acarretar uma maior despesa, ao implicar a compra de mais do que o necessário. O desperdício, quer de material, recursos e do próprio conteúdo em si, é também desproporcional e necessita de intervenção urgente. Como tal, a intervenção do Design nesta área, enquanto disciplina, pode tornar estes pequenos – mas tão importantes – objetos mais funcionais, rentáveis e contribuir para uma redução de custos, associados ao desperdício gerado pela indústria e consumo. Consequentemente, a pegada ecológica do sector e dos indivíduos pode ser diminuida, tornando estes tubos de pasta de dentes mais sustentáveis e melhorar a experiência da sua utilização. Este projeto de final de Mestrado baseia-se em metodologias não intervencionistas e intervencionistas de base qualitativa. A investigação ativa é também aplicada no desenvolvimento do projeto e do protótipo e os principais objetivos a alcançar são o aproveitamento da pasta dentífrica na sua totalidade e a eliminação de material e embalagens excessivas e desnecessárias. Um outro objetivo é a sensibilização da população para um consumo responsável e para o uso de embalagens mais sustentáveis.
ABSTRACT: The present investigation is part of the Product Design area of the oral hygiene sector, more precisely, in the redesign of toothpaste tubes. Toothpastes are an object of daily use, present in the daily lives of the entire population. This object, despite having undergone some changes over time - introduction of solid pastes, objects that help remove the paste from inside the tube, its shape, among others – it’s still not an object that responds to the needs of the consumer and the environment effectively and sustainably. From the user's point of view, handling the object - toothpaste tube - is not completely effective. In addition, it ends up causing a higher expense, as it implies the purchase of more than necessary. The waste of material, resources and the content itself is also disproportionate and requires urgent intervention. As such, the intervention of Design in this area, as a discipline, can make these small - yet so important - objects more functional, useful and contribute to a reduction in costs, associated with the waste generated by this industry and its consumption. Consequently, the ecological footprint of the sector and individuals can be reduced, making these toothpaste tubes more sustainable and improving the experience of their use. This final Master’s project is based on non-interventionist and qualitative-based interventionist methodologies. Active research is also applied to the development of the project and the prototype. The main objectives to be achieved are the use of toothpaste in its entirety and the elimination of excessive and unnecessary material and packaging. Another objective is to raise public awareness of responsible consumption and the use of more sustainable packaging.
N/A

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Albuquerque, Irineu Lima de. "Estudo dos constituintes quÃmicos de duas amostras de prÃpolis: Alto Santo - CearÃ e Passa Quatro - Minas Gerais." Universidade Federal do CearÃ, 2007. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=1862.

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nÃo hÃ
PrÃpolis, palavra de origem grega e significa a defesa da cidade. Usado na colmÃia para fechar frestas, garantindo a proteÃÃo contra microorganismos. Diversas propriedades foram relatadas terapeuticamente como: bactericida, fungicida, antivÃrus, antiinflamatÃria. As amostras de prÃpolis brasileiras podem ser classificados em 13 grupos, baseados nas caracterÃsticas fÃsico-quÃmicas e classificadas da seguinte maneira: cinco no Sul do Brasil (grupo 3), um no Sudeste (grupo 12) e seis no Nordeste (grupo 7). O trabalho teve como objetivo a investigaÃÃo fitoquÃmica de duas amostras de prÃpolis: uma de Alto Santo - Ceara e outra de Minas Gerais â Brasil, alÃm da determinaÃÃo da atividade biolÃgica e antioxidante. Da amostra de prÃpolis do CearÃ, foram identificados: triterpenos (lupeol, Ãcido canÃrico, lupenona e germanicona); flavonoides (quercetina, canferol, acacetina, 3-(4-metoxifenila) acrilato de 2(E)-2-metoxifenila-5-(5-hidroxi-3,7-dimetoxi-4-oxo-4H-cromen-2-ila). Da prÃpolis de Minas Gerais popularmente chamada de prÃpolis verde, obteve-se: Ãcido p-cumaric, Ãcido (E)-3-(3,4-dihidroxifenila) propenÃico e uma mistura dos Ãcidos: Ãcido (E)-3-(4-hidroxifenila) propenÃico, Ãcido 3-phenilpropanÃico e Ãcido 3-(4-hidroxifenila) propanÃico. Do lupeol obteve-se uma sÃrie de derivados, entre eles: o produto oxidado e os Ãsteres no carbono-3. Os compostos e os derivatives puros do lupeol foram identificados por mÃtodos espectroscÃpicos tais como IR, o RMN 1H e 13C CG/EM. Extrato de prÃpolis e compostos puros isolados foram avaliados para a atividade antioxidante usando o mÃtodo de captura de radical DPPH (2,2-difenila-1-picril-hidrazila) e os resultados mostraram a atividade muito boa para extratos e para os flavonÃides, os triterpenos mostraram uma atividade pequena. Do Ãleo essencial da prÃpolis de Minas Gerais, identificaram-se os constituintes classificados como monoterpenos oxigenados (0,3%), hidrocarbonetos sesquiterpenos (65,18%), sesquiterpenos oxigenados (23,64%), e derivados do Ãcido cinÃmico (6,17%). Foram identificados 24 constituintes, representando 97,7% do Ãleo, e os compostos principais definidos como: E-nelolidol (17,14%), E-cariofileno (13,38%) e selin-3,7(11)-dieno (10,35%) foram os mais abundantes. O Ãleo foi caracterizado com alta percentagem de hidrocarbonetos sesquiterpenos e sesquiterpenos oxigenados. A partir da prÃpolis de Minas Gerais, material de partida para a produÃÃo de pÃ liofilizado, produziu-se prÃpolis solÃvel em Ãgua, obtida de uma mistura com soluÃÃo de L-lisina e PVP. O liofilizado terÃ destino para testes biolÃgicos.
Propolis, word has the Greek origin, and means city defense. Used in the beehive to forbid openings, guaranteeing protection against microorganisms. Several therapeutically properties were reported such as: bactericidal, fungicidal, antivirus, anti-inflammatory. Brazilian propolis can be classified in 13 groups, based on the physical-chemistry characteristics classified as: five in the South of Brazil (group 3), one in Southeast (group 12) and six in the Northeast (group 7). The present work has a goal the phytochemical investigation of two samples of propolis: one from Alto Santo - CearÃ and other from Minas Gerais - Brasil and determination of biological activity. From a sample of propolis of CearÃ, were identified: triterpenes (lupeol, acid canaric, lupenone and germanicone); flavonoids (kercetin, kanferol, acacetine, 3-(4-methoxyphenyl) acrilate of 2-(E)-2-methoxyphenil-5-(5-hydroxy-3,7-dimethoxy-4-oxo-4H-cromene-2-il). For the sample propolis of Minas Gerais popularly called âgreen propolisâ were identified p-cumaric acid, (E)-3-(3,4-dihidroxyphenyl) propenoic acid and a mixture of acid ones: (E)-3-(4-hydroxyphenyl) propenoic acid, 3-phenylpropanoic acid and 3-(4-hydroxiphenil) propanoic acid. From lupeol a serie of derivative were obtained including oxidation and esters at carbon-3. Pure compounds and lupeol derivatives were identified by spectroscopic methods such as IR, 1H and 13C NMR and MS. Propolis extracts and pure compounds were evaluated for scavenger activity using DPPH (2,2-diphenyl,1-picril-hidrazil) bioassay and results showed very good activity for extracts and for flavonoids where as triterpens showed a week activity. The essential oil of the propolis from Minas Gerais obtained by hydrodestillation process was analyzed by CG-MS techniques and composition was defined as: oxygenated monoterpenes (0,30%), hydrocarbons sesquiterpenes (65,18%), sesquiterpenes oxigenated (23,64%), and derivatives of the cinamic acid (6,17%). Twenty constituent were identified representing 97.7% and major compound defined as: E-nelolidol (17,14%), E-cariofilene (13,38%) and selin-3,7(11)-dien (10,35%). The oil was characterized with high percentage of hydrocarbons sesquiterpenes and oxygenated sesquiterpenes. The green propolis of Minas Gerais was used as material for the lyophilized drug production. From the propolis water soluble together with L-lysine and a polymer PVP was obtained a power and it is using for biological tests as anticancer agent.

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Brum, Danielli Vacari de. "IDENTIFICAÇÃO DAS PERDAS DO PROCESSO PRODUTIVO NA FABRICAÇÃO DE MASSAS ALIMENTÍCIAS: UM ESTUDO BASEADO EM SISTEMAS DE CUSTOS." Universidade Federal de Santa Maria, 2006. http://repositorio.ufsm.br/handle/1/8281.

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The competition incited among the companies comes debtor them to improve it its productive systems of permanent form, fighting all and any occured loss. This work has as main objective the identification of the losses in the production of nourishing pasta of a company, based on systems of costs. The principle of used expenditure was of ideal absorption. For the determination of the losses, a treatment differentiated how much to the used resources was necessary. A separation between the changeable costs and the fixed costs was made. The use of standards of consumption of changeable resources and efficient taxes of consumption of fixed resources, in function of an installed capacity had constituted the base of the system for the determination of the cost of the losses. A time identified the main causes of these losses, had been suggested some actions of improvement, so that the main problems could be cured and/or be minimized. After that some pointers had been suggested to follow the effectiveness of the implemented actions. Finally, it was concluded that the considered system allows to take action fast and to work with financial and operational measures, simultaneously, facilitating the accompaniment of the process.
A concorrência acirrada entre as empresas vem obrigado-as a melhorar seus sistemas produtivos de forma permanente, combatendo toda e qualquer perda ocorrida. Este trabalho tem como principal objetivo a identificação das perdas na produção de massas alimentícias de uma empresa, baseado em sistemas de custos. O princípio de custeio utilizado foi o de absorção ideal. Para a determinação das perdas, foi necessário um tratamento diferenciado quanto aos recursos utilizados. Foi feita uma separação entre os custos variáveis e os custos fixos. A utilização de padrões de consumo de recursos variáveis e taxas eficientes de consumo de recursos fixos, em função de uma capacidade instalada constituíram a base do sistema para a determinação do custo das perdas. Uma vez identificadas as principais causas destas perdas, foram sugeridas algumas ações de melhoria, para que os principais problemas pudessem ser sanados e/ou minimizados. Em seguida foram sugeridos alguns indicadores para acompanhar a efetividade das ações implementadas. Por fim, concluiu-se que o sistema proposto permite tomar ações rápidas e trabalhar com medidas financeiras e operacionais, simultaneamente, facilitando o acompanhamento do processo.

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Aldave, Diaz Brimax Carmen. "Factores críticos de éxito que impulsaron el incremento de las exportaciones peruanas de palta Hass a EEUU durante los años 2011- 2016." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2017. http://hdl.handle.net/10757/623137.

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Determinar cuáles fueron los principales factores críticos de éxito que impulsaron el incremento de las exportaciones peruanas de palta Hass a Estados Unidos durante los años 2011- 2016. Evaluar si la producción mundial de palta y el interés por tendencias de consumo saludable son determinantes para el sector, identificar si la importación mundial de palta incrementó a causa de los fenómenos climáticos que sufrieron los principales países productores y explicar cómo el precio internacional de la palta Hass ha sido favorable para los productores peruanos.

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MACÊDO, Italvan Milfont. "Exigências nutricionais de caprinos em crescimento criados a pasto no Semiárido brasileiro." Universidade Federal Rural de Pernambuco, 2015. http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/6319.

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Submitted by Mario BC (mario@bc.ufrpe.br) on 2017-02-13T14:13:30Z No. of bitstreams: 1 Italvan Milfont Macedo.pdf: 1505572 bytes, checksum: 41dfd01e1c4ff0e0ce64b8dc1093b1f5 (MD5)
Made available in DSpace on 2017-02-13T14:13:30Z (GMT). No. of bitstreams: 1 Italvan Milfont Macedo.pdf: 1505572 bytes, checksum: 41dfd01e1c4ff0e0ce64b8dc1093b1f5 (MD5) Previous issue date: 2015-03-11
The most part of drove of goats is in Brazilian Northeast, constituted mainly by animals without standard breed. In general, these animals are usually breeding extensively in Caatinga. In the present time, nutritional requirements used to goats in Brazil follow International Committees. In order to have a good management in the nutrition of goats is necessary estimate accurate values for nutritional requirements. Therefore, The objective of this study was to estimate the nutritional requirements for energy and protein goats without defined breed, in the growth phase, grazing in semiarid region. It was used 40 animals without defined breed, males, castrated, with initial body weight of 17 kg. Four of them were slaughtered at the beginning of the experiment to determine the initial body composition. The other animals (n = 36) were divided into six groups of six animals each. We used the method of comparative slaughter to assess body composition and calculate the nutritional requirements. The daily requirements of net energy for maintenance and gain were estimated respectively at 55.59 kcal/kg PCV0,75 and 6.43 to 7.73 Mcal/kg GPCV for animals with body weight between 15 and 25 kg. The daily demands of liquid protein for maintenance and gain were estimated at 1.072 g/kg PCV0,75 and 368.09 to 289.79 g/kg GPCV respectively.
A maioria do rebanho nacional de caprinos encontra-se na região Nordeste do Brasil, constituído principalmente por animais sem padrão racial definido. Em geral estes animais são criados extensivamente na Caatinga. Atualmente, as recomendações de exigências nutricionais utilizadas para os caprinos no Brasil seguem comitês internacionais. Para que haja uma boa gestão na nutrição de caprinos é necessário estimar valores precisos para as exigências nutricionais. Portanto, objetivou-se com este trabalho estimar as exigências nutricionais em energia e proteína de caprinos sem padrão racial definido, na fase de crescimento, em pastejo na região Semiárida. Utilizaram-se 40 animais sem padrão racial definido, machos, castrados, com peso corporal médio inicial de 17 kg. Quatro deles foram abatidos no início do experimento para determinar a composição corporal inicial. Os outros animais (n = 36) foram divididos em seis grupos de seis animais cada. Foi utilizado o método do abate comparativo para avaliar a composição corporal e calcular as exigências nutricionais. As exigências diárias de energia líquida para mantença e para ganho foram estimadas respectivamente em, 55,59 kcal/kg PCV0,75 e de 6,43 – 7,73 Mcal/kg GPCV para animais com peso corporal entre 15 e 25 kg. As exigências diárias de proteína líquida para mantença e para ganho foram estimadas em, 1,072 g/kg PCV0,75 e 368,09 – 289,79 g/kg GPCV, respectivamente.

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ARCANJO, Helton Grégory Santos. "Avaliação de protocolos para estimativa do consumo voluntário por caprinos em pasto nativo." Universidade Federal Rural de Pernambuco, 2014. http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/6459.

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Considering all the knowledge about the variation of native grasses quality and quantity is dependent on the time of year, plus the unknowing and inability in determine the dry matter intake of goats, it sought with this research estimate the pasture intake by these animals. The experiment was conducted to evaluate the external markers chromium oxide (Cr2O3), titanium dioxide (TiO2) and insoluble lignin purified and enriched (LIPE®), such as internal markers: indigestible dry matter (MSi), neutral detergent fiber indigestible (NDFi) and acid detergent fiber indigestible (ADFi) to estimate the dry matter apparent digestibility, fecal dry matter production and estimated dry matter intake by goats kept on native pasture in the semiarid region. It worked with 20 castred males without defined breed, with average body weight of 26 ± 8.4 kg, when five of all were rumen fistulated and 15 did not. The field activity lasted 30 days, 15 days to adapt the animals and the other 15 to providing indicators and colect samples (feces and extrusa). The statistic experimental design was completely randomized (CRD), and the results submitted to the Tukey test at 5% for comparison of means. The internal markers were submitted to descriptive analysis with in vitro digestibility of dry matter (DM) through regression analysis. And then, the results presented that estimates of dry matter intake considering IVDMD, through internal markers were more precise and accurate when used MSi and NDFi, and the opposite being observed for ADFi and the equation. Although about the internal markers, IVDMD and equations were used to estimate the dry matter intake, but significant differences (P<0.05) were observed for the equations while the estimates fecal output through external markers differed significantly (P>0.05) from the result of the total collection. TiO2, Cr2O3 and LIPE ® markers presented statistically different estimate (P>0.05) from total collection, as well as the TiO2 from others markers. LIPE® and Cr2O3 underestimated the fecal output. Regarding the time and method of collection no statistical differences (P>0.05), for any marker and/or method. Therefore, even on native grazing, internal markers proved to be a relevant tool in obtaining data on digestibility and dry matter intake. Can thus supply management supplementation for goats when grazing in rangeland.
Com o conhecimento da oscilação da qualidade e quantidade do pasto nativo em função da época do ano, aliado ao desconhecimento e impossibilidade de determinar o consumo de matéria seca de caprinos, buscou-se com esse experimento estimar o consumo a pasto por esses animais. O experimento foi conduzido com o objetivo de avaliar os indicadores externos óxido de cromo (Cr2O3), dióxido de titânio (TiO2) e Lignina insolúvel purificada e enriquecida (LIPE®), como os internos matéria seca indigestível (MSi), fibra em detergente neutro indigestível (FDNi) e fibra em detergente ácido indigestível (FDAi) para estimativa da digestibilidade aparente da matéria seca, produção de matéria seca fecal e estimativa do consumo de matéria seca por caprinos mantidos em pasto nativo no semiárido. Foram utilizados 20 animais, machos, sem padrão racial definido, castrados, com peso corporal médio de 26±8,4 kg, sendo cinco animais fistulados no rúmen e 15 não fistulados. O experimento teve duração de 30 dias, 15 destinados à adaptação e 15 ao fornecimento dos indicadores e das coletas (fezes e extrusa). O delineamento utilizado foi o inteiramente casualizado (DIC), e os resultados submetidos ao teste de Tukey a 5% para comparação de médias. Os indicadores internos foram submetidos à análise descritiva com a digestibilidade in vitro da matéria seca (DIVMS) por meio da análise de regressão. De posse dos resultados, as estimativas do consumo de matéria seca considerando a DIVMS, por meio dos indicadores internos foram mais acuradas e precisas quando se fez uso da MSi e FDNi, não sendo observado o mesmo para a FDAi e pela equação. Ainda os indicadores internos, a DIVMS e as equações foram utilizados para a estimativa do consumo de matéria seca, porém diferenças significativas (P<0,05) foram observadas para as equações Já as estimativas da produção fecal por meio dos indicadores externos diferiram significativamente (P>0,05) do resultado da coleta total. Os indicadores TiO2, Cr2O3 e LIPE® apresentaram estimativa diferente estatisticamente (P>0,05) da coleta total, assim como o TiO2 dos outros indicadores. O LIPE® e o Cr2O3 subestimaram a produção fecal. Em relação aos horários e métodos de coleta, não foram observadas diferenças estatísticas (P>0,05), para nenhum indicador e/ou método utilizado. Portanto, mesmo em condições de pastejo nativo os indicadores internos mostraram ser uma ferramenta relevante na obtenção de dados sobre digestibilidade e consumo de matéria seca. Podendo assim, estabelecer planos de suplementação para caprinos quando em pastejo em pasto nativo.

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Wilson, Victoria R. "Point Pleasant Produced Water Characterization: An Analysis of Past Production and Prediction of Future Production." Youngstown State University / OhioLINK, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=ysu155973360664964.

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SILVA, Messias José dos Santos. "Composição química e digestibilidade do pasto e da forragem selecionada por caprinos na caatinga." Universidade Federal Rural de Pernambuco, 2012. http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/6126.

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Conselho Nacional de Pesquisa e Desenvolvimento Científico e Tecnológico - CNPq
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES
The Caatinga is the dominant vegetation in the semiarid region of northeastern Brazil, where sheep and goats are raised almost always having extensively as a food source that originated the forage vegetation, which in most cases is able to overgrazing as a result of inadequate management, practice identified as a major factor in degradation of the Caatinga. The savanna vegetation covering an area of approximately 10% of the country, becoming the most important source of food for the animals in this region. Depending on the season comes to compose up to 90% in the diet of goats and sheep. Therefore aimed to evaluate the biome Caatinga about data on the chemical composition of forage species pastejáveis by goats grazing in semi-arid Pernambuco. During this review will discuss some aspects such as availability, management, sward botanical composition, chemical composition and nutritive value of ruminant diets in relation to the savanna biome.
A Caatinga é a vegetação predominante na região semiárida do Nordeste brasileiro, onde ovinos e caprinos são criados quase sempre extensivamente tendo como fonte alimentar a forragem oriunda dessa vegetação nativa, que na maioria das vezes se encontra em condições de superpastejo, resultado do manejo inadequado, prática apontada como um dos principais fatores de degradação da Caatinga. A vegetação de caatinga ocupa uma área de aproximadamente 10% do território nacional, tornando-se a mais importante fonte de alimento para os animais nessa região. Dependendo da época do ano chega a compor até 90% a dieta dos caprinos e ovinos. Durante esta revisão será abordados alguns aspecto como, manejo, composição botânica do pasto, composição química e valor nutritivo da dieta de ruminantes em relação ao bioma caatinga.

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Wang, Yu Hsin, and n/a. "Learning from the past, providing for our future : an exploration of traditional Paiwanese craft as inspiration for contemporary ceramics." Swinburne University of Technology, 2006. http://adt.lib.swin.edu.au./public/adt-VSWT20070205.101252.

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This project started with the Taiwanese�s Cultural & Creative Industries Policy, which demands that all new products include local cultural content. However, little is known about Taiwanese cultures. This research looked specifically at one of the cultures, the Paiwanese Tribe. This thesis reports on the research journey; identifying what the Paiwanese knew about their culture and why they were unable to produce traditional products. It argues that the displacement of the tribe has made it materially impossible to continue traditional practices. This research then identified ways of capturing spirit of traditional culture using modern technology. A successful model of working with crafts people workshops in discussed. A case is made for the use of narrative enquiry and oral history to record Paiwanese understanding. These understandings were translated into a design outcome using a design method called narrative design. The success of this research suggests that such an approach is one model that can be used in design using new technologies and materials from the re-establishment method of traditional products. The understanding generated for regaining traditional craft knowledge is extended with the design of a tea set that draws on this traditional knowledge, narrative and culture. The tea set represents this knowledge for a global market. It is argued that the design process used can guide design that transforms the culture message and delivers it for a wide audience. This design concept process is a model that can be used to develop cultural products.

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ALMEIDA, Gleidiana Amélia Pontes de. "Palma (Opuntia Ficus Indica Mill) Cv. Gigante em suplementos para fêmeas leiteiras em crescimento a pasto." Universidade Federal Rural de Pernambuco, 2014. http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/6121.

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES
Conselho Nacional de Pesquisa e Desenvolvimento Científico e Tecnológico - CNPq
This study aimed to evaluate the effect of replacing corn in the palm supplements for dairy females in pasture growth at levels of 0, 33, 66 and 100% replacement. The mixture urea / ammonia (9:1) (urea) sulfate was used to adjust the crude protein supplements because of the differences in crude protein from corn and palm, and the variation in the level of urea between supplements was maximum 20 g / kg. Intake and apparent nutrient digestibility, animal performance, intake of nitrogenous compounds, nitrogen balance, synthesis and microbial efficiency and bioeconomy system were evaluated. The study was conducted at Farm Roçadinho, Capoeiras municipality, located in the Wasteland of Pernambuco region for the period 30/09/2012 to 19/01/2013, the corresponding region in the dry season, in a completely randomized design with four treatments and six replications , using 24 dairy females growing with an initial weight of 180 pounds. The experiment consisted of 28 days of diet adaptation and three experimental periods of 28 days each, to collect data and evaluate the performance of the animals. The intake of dry matter (DM), of pasture dry matter, organic matter (OM), crude protein (CP), neutral detergent fiber corrected for ash and protein (NDF) did not differ with levels of substitution of corn by the palm. The intake of indigestible neutral detergent fiber (NDFi) and acid detergent fiber (ADF) increased linearly, since the non-fibrous carbohydrate corrected for ash and protein (NFC), ether extract (EE) and total digestible nutrients (TDN ) linearly decreased (P<0.05). The apparent digestibility of DM, OM, NDF, ADF, CNF, EE and showed a linear decrease TDN and CP increased (P <0.05), with the substitution of corn by palm. The final weight gains, total average daily metabolic weight and observed decreased linearly, since feed conversion increased (P <0.05). No effect was observed on N intake and N excreted in urine. On the other hand there was a reduction in the nitrogen excreted in the faeces nitrogen balance and percentage of ingested nitrogen, although the N-urea excreted in urine increased (P <0.05). The levels of plasma urea-N (PUN) did not vary with the replacement. The replacement of corn by palm reduces performance of dairy females in pasture growth, thus the total or partial replacement is conditioned to the projection of age at first calving on the production system and economy of use.
bjetivou-se avaliar o efeito da substituição do milho pela palma em suplementos para fêmeas leiteiras em crescimento a pasto nos níveis de 0, 33, 66 e 100% de substituição. A mistura ureia/sulfato de amônio (9:1) (ureia) foi utilizada para ajustar o teor de proteína bruta dos suplementos em razão das diferenças nos teores de proteína bruta entre o milho e a palma, sendo que a variação no teor de ureia entre os suplementos foi de no máximo 20 g/kg. Foram avaliados o consumo e digestibilidade aparente dos nutrientes, o desempenho dos animais, ingestão de compostos nitrogenados, balanço de nitrogênio, síntese e eficiência microbiana e a bioeconomicidade do sistema. O trabalho foi realizado na Fazenda Roçadinho, município de Capoeiras, situada na região Agreste de Pernambuco no período de 30/09/2012 a 19/01/2013, correspondente na região a período seco, em delineamento inteiramente casualizado com quatro tratamentos e seis repetições, utilizando-se 24 fêmeas leiteiras em crescimento com peso inicial de 180 quilos. O experimento constou de 28 dias de adaptação às dietas e três períodos experimentais de 28 dias cada, para a coleta de dados e avaliação do desempenho dos animais. O consumo de matéria seca (MS), matéria seca do pasto, matéria orgânica (MO), proteína bruta (PB), fibra em detergente neutro corrigida para cinzas e proteína (FDNcp) não diferiram com os níveis de substituição do milho pela palma. O consumo de fibra em detergente neutro indigestível (FDNi) e fibra em detergente ácido (FDA) aumentou linearmente, já o de carboidrato não-fibroso corrigido para cinzas e proteínas (CNFcp), extrato etéreo (EE), e nutrientes digestíveis totais (NDT) decresceram linearmente (P<0,05). Os níveis de N-ureico no plasma (NUP) não variaram com a substituição. Os coeficientes de digestibilidade aparente da MS, MO, FDNcp, FDA, CNFcp, EE e os NDT apresentaram um decréscimo linear e os de PB aumentaram (P<0,05), com a substituição do milho pela palma. Os ganhos de peso final, total, médio diário e peso metabólico observados decresceram linearmente, já a conversão alimentar aumentou (P<0,05). Não foi observado efeito na ingestão de N e no N excretado na urina. Por outro lado houve redução no nitrogênio excretado nas fezes, no balanço de nitrogênio e na porcentagem de nitrogênio ingerido, já o N-ureico excretado na urina aumentou (P<0,05). A substituição do milho pela palma reduz o desempenho de fêmeas leiteiras em crescimento a pasto, assim a substituição total ou parcial fica condicionada à projeção da idade ao primeiro parto no sistema de produção e à economicidade de uso.

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Viégas, Isabel Fernandes Pinto. "Impactos das barreiras comerciais dos Estados Unidos e União Européia sobre a pauta de exportações agrícolas brasileiras." Universidade de São Paulo, 2003. http://www.teses.usp.br/teses/disponiveis/11/11132/tde-17122003-102113/.

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O Brasil possui um grande potencial agrícola e deve ampliar suas exportações para reduzir o déficit em transações correntes. No entanto, as exportações agrícolas brasileiras estão sujeitas a restrições tarifárias e não-tarifárias nos Estados Unidos e na União Européia, mercados importantes para o Brasil. Este trabalho visou a avaliar a incidência de picos tarifários, quotas tarifárias, barreiras técnicas e barreiras sanitárias e fitossanitárias sobre o valor das exportações agrícolas brasileiras nos Estados Unidos e na União Européia, definir as medidas de proteção mais usadas por cada um desses parceiros comerciais e verificar os principais produtos e complexos agrícolas sujeitos a essas medidas no ano 2000, através da utilização dos índices de cobertura e freqüência.
Brazil has a large agricultural potential and must increase its exports to reduce the deficit in current transactions. However, Brazilian agricultural exports are subject to tariff and non-tariff trade restrictions in the United States and European Union, which are important markets for Brazil. The purpose of this theses was to evaluate the importance of tariff peaks, tariff rate quotas, technical barriers, sanitary and phytosanitary measures over Brazilian agricultural export value in the United States and European Union, to define the protection measures applied by each of these trade partners and verify which are the main agricultural products subjects to these measures in the year 2000, by the use of frequency and coverage indexes.

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Gray, Melissa Faith. "A mass-produced yet "authentic" food : a transatlantic history of pasta, identity, and national values in Italy and the US, 1890 to 1974." W&M ScholarWorks, 2017. https://scholarworks.wm.edu/etd/1499450057.

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Pasta gained international popularity simultaneously as both a banal and a culturally symbolic food in the 20th century. This dissertation contends that as pasta emerged in US and Italian consumer culture, negotiation of its dual meanings unfolded in the market as discourses of national and regional identity. This study tracks the role of governments, science professionals, cultural elites, manufacturers, and advertisers in articulating the meaning of commodities and juxtaposes these voices to the experience and contributions of consumers. Between 1900 and 1930, US Government officials, home economists, and advertisers recast pasta from a food synonymous with negative stereotypes of an immigrant population, into a commodity of no definite ethnicity. its raw ingredient, durum wheat, promised growth for the Depression’s flagging agriculture and deprived diets. Cookbooks and marketing for national, American-owned pasta brands disassociated the food from Italians in the minds of consumers and linked it to an American way of eating. After World War II, advertising reintroduced pasta to the American public as Italian, an old-world dish evoking cosmopolitan living for postwar modernity. The commodity appeared to democratize cultural capital but devalued the culinary creativity of immigrants. Italian businesses felt the postwar pressures of adapting to a consumer economy as US economic aid and competition legislated reforms in pasta manufacture. The goals of high volume and uniformity clashed with residual modes of production that supported a highly stratified market and artisanal variety. Under the banner of ending fraud and improving quality pasta for all Italians, large firms gained market dominance by offering a limited range of products. After 1950, private culinary organizations used tourism to resist the onslaught of homogenized taste they saw as resulting from American-style business models. Through guidebooks, events celebrating “traditional” local foods, and sanctioned recipes, they countered Italians’ weakened grasp of their own food culture while educating foreigners on the deep varieties of the country’s region’s food. Rather than simply limiting “American” influence, government and private authorities promoting a multi-regional Italian identity through food, I contend, revealed their endorsement of one of consumer culture’s ideological pillars: the market served as a prime site for negotiating ethno-national identity. Pasta emerged from the 1970s a food of contrasting identities, a pantry staple and a vessel of local identity representing a critique of standardizing consumer culture. Tracing the source and evolution of each of these discourses reveals the potential of consumer culture to support diverse identities but circumscribe the ability of consumers to control them.

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Bezerra, M?rcio Gleybson da Silva. "?gua residu?ria da mandioca como fertilizante org?nico em pasto de Brachiaria brizantha cv. Marandu." Universidade Federal do Rio Grande do Norte, 2014. http://repositorio.ufrn.br/handle/123456789/19874.

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O Brasil ? o segundo maior produtor de mandioca do mundo, da qual a maior parte da produ??o ? utilizada para fabricar farinha e f?cula, gerando grande quantidade de res?duo, a manipueira. Em geral, esse res?duo ? descartado diretamente no solo e cursos d??gua, causando s?rios impactos ambientais. Diante disto, objetivou-se avaliar o uso de ?gua residu?ria da mandioca (manipueira) como fertilizante org?nico em pasto de Brachiaria brizantha cv. Marandu. O experimento foi conduzido no Campus de Maca?ba da Universidade Federal do Rio Grande do Norte. O delineamento experimental foi em blocos ao acaso com seis tratamentos e quatro repeti??es. Os tratamentos utilizados foram doses crescentes de manipueira (0; 15; 30; 60 e 120 m? ha-1 ) e um tratamento com aduba??o mineral (AM) na forma de NPK (140:30:120 kg ha-1 ). Foram realizados tr?s cortes com intervalo de 60 dias. As vari?veis avaliadas foram: altura da planta; ac?mulo de componentes morfol?gicos da forragem; Intercepta??o de Luz (IL); ?ndice de ?rea Foliar (IAF); Clorofila Total (CT); Produ??o de Mat?ria Seca (PMS). A produ??o de mat?ria seca na dose de 120 m? ha-1 teve um acr?scimo quantitativo, totalizando uma produ??o de 2796 kg ha -1 de MS no segundo corte, proporcionando um aumento de 493% em rela??o a testemunha, e o efeito residual observado no terceiro corte promoveu um acr?scimo de 100 % quando comparado a ?0? m? ha-1 . Comparando-se a PMS obtida com a utiliza??o de AM e os demais tratamentos observou-se que no segundo corte ela foi equivalente ? dose de 120 m? ha-1 e no terceiro corte a equival?ncia foi com as doses 60 e 120 m? ha-1 . Para as vari?veis altura da planta, IL, IAF, CT e Massa de Folhas a adi??o de manipueira no solo promoveu um aumento linear positivo para os tr?s cortes. Por?m, com a AM o IAF se mostrou superior aos demais tratamentos. A massa de colmo atingiu sua maior produ??o (838 kg ha-1 de MS) no segundo corte quando se utilizou a dose de 120 m? ha-1 . Na massa de material morto, no segundo e terceiro cortes, verificou-se resposta linear positiva totalizando aumento de 322 e 452% respectivamente, em rela??o ? dose ?0? m? ha-1 . O uso da manipueira apresentou efeito herbicida para a vari?vel massa das indesej?veis, resultando em resposta linear negativa diminuindo a quantidade com o aumento das doses do res?duo. A manipueira pode ser utilizada como fertilizante org?nico em pastagem de Brachiaria brizantha cv. Marandu visando melhorias nas caracter?sticas produtivas, pois promoveu aumentos significativos na maioria das vari?veis estudadas, principalmente na dose de 120 m? ha-1. .
Brazil is the world's second largest producer of cassava, which most of the production is used to make flour and starch, generating large amounts of waste, cassava. In general, this waste is disposed of directly into the soil and waterways, causing serious environmental impacts. In view of this, the aim of this work was to evaluate the use of cassava wastewater water (cassava) as organic fertilizer in Brachiaria brizantha pasture. Marandu. The experiment was conducted at the Campus Maca?ba the Federal University of Rio Grande do Norte. The treatments were increasing rates of cassava, applied to the soil as organic fertilizer. The experimental design was a randomized block design with six treatments and four replications. The treatments consist of cassava doses (0, 15, 30, 60 and 120 m? ha- 1 ) and a treatment with mineral fertilizer (AM) in the form of NPK (140: 30: 120 kg ha-1 ). Three cuts with an interval of 60 days were carried out. The variables evaluated were: plant height; accumulation of morphological components of fodder; Trapping Light (IL); Leaf Area Index (LAI); Total chlorophyll (CT); Feature Production Seca (PMS). The dry matter production at a dose of 120 m?ha-1 had a quantitative increase, with a total production in 2796 kg ha-1 DM in the second cut, providing an increase of 493% compared to control, and the residual effect observed in the third cut caused a 100% increase compared to 0 m? ha-1 . Comparing the PMS obtained with the use of AM and other treatments it was observed that it was the second cut equivalent to a dose of 120 m? ha-1 and the third equivalence has been cut at doses 60 and 120 m?ha-1. For the variables plant height, IL, IAF, CT and leaves Mass adding cassava in the soil promoted a positive linear increase for the three cuts. However, with the AM the IAF was superior to the other treatments. The thatched mass reached its highest production (838 kg ha-1 DM) in the second cut when using a dose of 120 m?ha-1 . In dead material mass in the second and third sections, there was increased linearly increased total of 322 and 452% respectively, compared to a dose of 0 m?ha-1 . The use of cassava showed herbicidal effect for the variable mass of the undesirable negative linear response resulting in decreasing the amount of residue with increasing doses. Manipueira can be used as organic fertilizer in Brachiaria brizantha cv. Marandu for improvements in the productive characteristics, as promoted significant increases in 8 most of the variables studied, especially at a dose of 120 m?ha-1 . This benefits the environment by being alternative for disposal of cassava.

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PINTO, CARLOS EDUARDO PINTO DE. "THE FUTURE OF THE PAST: THE REPRESENTATIONS OF HISTORY IN BRAZILIAN MOVIES PRODUCED DURING THE MILITARY DICTATORSHIP." PONTIFÍCIA UNIVERSIDADE CATÓLICA DO RIO DE JANEIRO, 2005. http://www.maxwell.vrac.puc-rio.br/Busca_etds.php?strSecao=resultado&nrSeq=8048@1.

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CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO
A pesquisa aborda um conjunto de filmes sobre história produzidos entre 1968 e 1980. Através da análise dos filmes, defende-se que o cinema é capaz de plasmar representações variadas da história, não só através da diegese, mas principalmente da sintaxe cinematográfica. Busca-se compreender os motivos e intencionalidades da criação dessas obras e suas conseqüências políticas. São analisados o ufanismo das abordagens oficiais, nas quais prevalece o heroísmo e a ausência de conflitos, e as visões cinematográficas revolucionárias de diretores egressos do Cinema Novo, com uma linguagem moderna na qual a história é construída por críticas e dúvidas.. A narrativa clássica hollywoodiana, para a qual a história é puro espetáculo, permite conceber o passado como um conjunto fechado de fatos filmados tal como aconteceram. O pretérito perfeito é o seu tempo. Já a narrativa moderna possui cenas de extrema violência no plano diegético e subversões temporais, câmeras investigativas e atuação brechtiana no plano narrativo. O futuro do pretérito é o tempo dessas obras. A história não foi, ela seria.
This research is about seven movie pictures based on historical facts produced during the Brazilian military dictatorship, between 1968 and 1980. Within the analysis of these films, there is the founding idea that cinema is a way to shape different representations of history, not only through the diegesis but also through the way this story is told (the cinematographic narrative). The aim is to find the director`s motives and intentionalities, and their politic consequences. Both classical historic films and modern ones are approached. At the first ones, the heroism and the absence of serious conflicts are shown like in the Hollywood pictures, in which history equals spectacle. The past is analysed like a cluster of facts supposedly shown like they really happened. The simple past is the corresponding tense here. Modern approach opens way to a critical and unconclusive view of history. Extremely violent scenes and mixed temporalities, a documentary-like camera and Brechtian acting are some of the elements of these pictures. The films tell the past from a contemporary point of view. They reject the simple past tense and adopt a kind of future of the past tense: history didn`t happen, it would happen.

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Campos, Nath?lia Rafaela Fidelis. "Suplementa??o alimentar de matrizes em pasto diferido:desempenho de ovelhas e cordeiros at? o desmame." PROGRAMA DE P?S-GRADUA??O EM PRODU??O ANIMAL, 2017. https://repositorio.ufrn.br/jspui/handle/123456789/23920.

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Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico (CNPq)
Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior (CAPES)
Objetivou-se avaliar a influ?ncia da suplementa??o alimentar sobre o desempenho de ovelhas e cordeiros mantidos em pasto diferido durante o ter?o final de gesta??o at? o desmame. O experimento foi conduzido na ?rea experimental do Grupo de Estudos em Forragicultura (GEFOR), localizado no Campus Maca?ba da Universidade Federal do Rio Grande do Norte ? UFRN, no per?odo de 30 de dezembro de 2015 a 19 de junho de 2016. Foram utilizadas 55 matrizes, sem padr?o racial definido, com m?dia de 120 dias de gesta??o no in?cio do experimento. Foram gerados 61 cordeiros, provenientes de partos simples e gemelares. As matrizes foram distribu?das de forma aleat?ria em tr?s tratamentos: suplementa??o com mistura m?ltipla e suplementa??o concentrada a 0,4% e 0,8% do peso vivo. As matrizes permaneceram em pasto diferido de Brachiaria brizantha cv. Marandu em per?odo diurno, sendo recolhidas a baias coletivas onde recebiam os suplementos. O desempenho das matrizes foi avaliado por meio do peso vivo, sendo medidos ganho m?dio di?rio e ganho de peso total. O desempenho das crias foi avaliado a partir do peso ao nascer, com pesagens semanais at? a idade de 90 dias (idade de desmame). Foi poss?vel acompanhar o ganho de peso m?dio di?rio (GMD) e o ganho de peso total (GT). As medidas biom?tricas foram iniciadas aos 30 dias de idade, quinzenalmente, at? 90 dias de idade de cada cria. Houve efeito (P<0,05) da suplementa??o alimentar e do tipo de parto no peso vivo ? pari??o das matrizes. Ovelhas suplementadas com concentrado em n?vel de 0,8% do peso vivo tiveram as menores perdas de peso que aquelas suplementadas com concentrado em n?vel de 0,4% e mistura m?ltipla. Houve efeito (P<0,05) da suplementa??o alimentar da matriz, do sexo da cria, do tipo de parto e da ra?a do reprodutor sobre o peso vivo da cria, ao nascimento, aos 30, 60 e 90 dias de idade. As vari?veis apresentadas causaram efeito (P<0,05) no GMD e no GT dos cordeiros do nascimento ao desmame. As medidas biom?tricas dos cordeiros sofreram efeito significativo (P<0,05) da suplementa??o alimentar da matriz e do tipo do parto, simples ou gemelar. A utiliza??o de suplementa??o concentrada em n?vel de 0,4% do peso vivo possibilita melhores ?ndices produtivos e reprodutivos para ovelhas mantidas em pasto diferido. Cordeiros cujas m?es recebem suplementa??o concentrada em n?vel de 0,4% do peso vivo apresentam melhor desenvolvimento e crescimento, al?m de maior viabilidade para o sistema de produ??o.
The objective of this study was to evaluate the influence of food supplementation on performance of ewes and lambs kept in deferred pasture during the final third of gestation until weaning. The experiment conducted in the experimental area of the Study Group in Forage (GEFOR) located in the Campus Maca?ba the Federal University of Rio Grande do Norte (UFRN), from December 30, 2015 to June 19, 2016. Used 55 matrices, with no defined racial pattern, with an average of 120 days of gestation at the beginning of experiment. 61 lambs were generated from of birth single and twin. The matrices randomly distributed in three treatments: multiple mixture supplementation and concentrated supplementation at 0.4% and 0.8% of the live weight. The matrices remained in deferred pasture of Brachiaria brizantha cv. Marandu in the daytime, collected at collective bays where the supply of supplements occurred. The performance of the matrices evaluated from the live weight, average daily gain and total weight gain. The performance of the offspring evaluated from the birth weight, with weekly weighing up to the age of 90 days (weaning age). Thus, it was possible to follow the average daily weight gain (GMD) and the total weight gain (GT). The biometric measurements started at 30 days of age and biweekly until reaching 90 days of age. There was an effect (P <0.05) of feed supplementation and type of calving in live weight at calving. Sheep supplemented with 0.8% live weight concentrate had the lowest weight losses than those supplemented with 0.4% concentrate and multiple blend. There was an effect (P <0.05) of the food supplementation of the mother, the sex of the lamb, the calving type and the breed of the breeder on the live weight of the lamb at birth at 30, 60 and 90 days of age. The variables presented had an effect (P <0.05) on GMD and GT from lambs from birth to weaning. The biometric measurements of the lambs had a significant effect (P <0.05) of the dietary supplementation of the matrix and the type of delivery, single or twin. The use of concentrated supplementation at a level of 0.4% of live weight allows better productive and reproductive indexes for ewes kept in deferred pasture. Lambs whose mothers receive concentrated supplementation at a level of 0.4% of live weight present better development and growth, as well as greater viability for the production system.

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Bonatti, Franscine Kelli Quinhones. "Desenvolvimento de modelo dinâmico de simulação para sistemas de recria e terminação de bovinos em pasto." Universidade Federal de Viçosa, 2009. http://locus.ufv.br/handle/123456789/5629.

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Conselho Nacional de Desenvolvimento Científico e Tecnológico
The objective of this work was to develop and to evaluate a model of computer simulation for systems of rearing and finishing of bovines on pasture from the implementation of the model of simulation into a program language of multiple purposes. To elaborate the model of simulation, equations described in the scientific literature were used. The equations will be gathered and implemented by using the specific software for simulation of dynamic systems, STELLA 8.0®. The interval of time adopted in the simulation for updating the values of the variables was 1 day, and some variables received stochastic treatment. After the development of the model of simulation, sensitive tests were carried out to evaluate biological responses to changes in some variables, for example, stocking rate, supply of supplement per animal/day and potential growth of the forage aiming at evaluating if the produced results are in agreement to what was expected. Validation of the model of simulation was done by using information obtained from the literature, where the degree of linear association among the values generated by the model and by the observed values was measured by using the procedure Proc Corr from SAS. The model of simulation produced responses to the variations on rainfall and air temperature, to the stocking rate and to the level of supplementation, which are in agreement to what was expected, however, despite of the linear association among the data generated by the model and to the ones observed in reality, the coefficient of correlation is considered to be low.
Objetivou-se desenvolver e avaliar um modelo de simulação computacional para sistemas de recria e terminação de bovinos em pasto, a partir da implementação do modelo de simulação em uma linguagem de programação de múltiplo propósito. Para a elaboração do modelo de simulação foram utilizadas equações descritas na literatura científica. As equações serão reunidas e implementadas com a utilização do software específico para simulação de sistemas dinâmicos, STELLA 8.0®. O intervalo de tempo adotado na simulação para atualização do valor das variáveis foi de um dia e algumas variáveis receberam tratamento estocástico. Após o desenvolvimento do modelo de simulação foram realizados testes de sensibilidade para avaliar respostas biológicas a modificações em algumas variáveis como taxa de lotação, fornecimento de suplemento por animal/dia e crescimento potencial de forragem, visando avaliar se os resultados produzidos estão de acordo com o que seria esperado. A validação do modelo de simulação foi realizada com a utilização de informações obtidas na literatura, onde foi medido o grau de associação linear entre os valores gerados pelo modelo e os observados, utilizando-se o procedimento Proc Corr do SAS. No que se refere às variações das condições de precipitação pluviométrica e temperatura do ar, da taxa de lotação e do nível de suplementação, o modelo de simulação produziu respostas que estão de acordo com o que seria esperado, porém, embora havendo associação linear entre os dados gerados pelo modelo e os observados na realidade, o coeficiente de correlação é considerado baixo.

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Silva, Larissa Fernanda do Nascimento. "Perfil de produtores da associa??o de criadores de cabras leiteiras do leste e agreste potiguar." Universidade Federal do Rio Grande do Norte, 2014. http://repositorio.ufrn.br/handle/123456789/19623.

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Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico - CNPq
Objetivou tra?ar um perfil de caprinocultores leiteiros associados ? Associa??o de criadores de leite de cabra do Leste e Agreste Potiguar (ACLAP), como tamb?m, caracterizar o pasto e do manejo alimentar de cabras dessas propriedades. Para isso, foram selecionados treze produtores de leite de cabra da ACLAP. E para tra?ar o perfil desses produtores, foi utilizado um question?rio estruturado, de m?ltipla escolha. A sele??o desses produtores foi baseada no m?todo de amostragem n?o-probabil?stica intencional. J? que a associa??o ? bastante representativa como produtora de leite de cabra na Regi?o. Para a caracteriza??o do pasto e do manejo alimentar das cabras, foi realizado um levantamento, com a utiliza??o de um question?rio estruturado, o que permitiu identificar: o regime de manejo; as principais esp?cies forrageiras cultivadas, a utiliza??o da suplementa??o mineral, dos concentrados e os ingredientes nas misturas. Tamb?m foi realizado um levantamento fitossociol?gico no pasto. Os resultados obtidos foram analisados pela estat?stica descritiva. Os resultados mostram que a maioria dos produtores apresenta idade m?dia de 55 anos ? 12 anos e m?dia de 10 anos ? 7 anos na atividade e ensinos m?dio e superior completos. Os produtores dessa associa??o sinalizaram, como principal preocupa??o, a baixa qualidade da m?o de obra, indicando a necessidade de capacita??o dos trabalhadores envolvidos na caprinocultura leiteira. O regime de manejo adotado pelos produtores ? o semi-intensivo. O milho em gr?o mo?do e o farelo de soja s?o a principal base na ra??o concentrada dos animais. O capim elefante ? a forrageira, na forma de capineira, presente em 83% das propriedades avaliadas. No levantamento fitossociol?gico, foi observado que as maiores frequ?ncias foram de esp?cies nativas no estrato herb?ceo. Os valores m?dios para os nutrientes digest?veis totais (44,65%), sugerem a incorpora??o de suplementos energ?ticos na dieta dos animais. Realidade encontrada nas propriedades avaliadas. A ?rea de pastagem durante o per?odo de estudo, apresentou grande heterogeneidade de esp?cies. O manejo alimentar de cabras leiteiras nas fazendas consiste principalmente, no uso de pastagens nativas, capineiras de capim elefante e de concentrados a base de milho em gr?o e farelo de soja
Aimed to draw a profile of dairy goat farmers associated with the Association of breeders of goats' milk and Eastern Agreste Potiguar (ACLAP), but also characterize the pasture and feeding management of these properties goats. For this, we selected thirteen producers of goat milk ACLAP. And to profile these producers, a structured questionnaire was used, multiple choice. The selection of these producers was based on the method of intentional non-probabilistic sampling. Since the association is fairly representative as a producer of goat milk in the Region. For the characterization of pasture and feeding management of the goats, a survey was conducted using a structured questionnaire, which identified: the management regime; The main forage species cultured, the use of mineral supplements, concentrates, and the ingredients in the blends. A phytosociological survey was also carried out in the pasture. The results were analyzed using descriptive statistics. The results show that the majority of producers has an average age of 55 ? 12 years, mean age 10 years ? 7 years in the activity and complete secondary education and higher. The producers of this association signaled as the main concern, the low quality of labor, indicating the need for training of workers involved in the dairy goat. The management regime adopted by producers is the semi-intensive. The corn grain and soybean meal are the main base in concentrated animal feed. Napier grass is the forage in the form of capineira, present in 83% of the properties. The phytosociological survey, it was observed that the highest frequencies were of native species in the herbaceous layer. The average for total digestible nutrients (44.65%) values suggest the incorporation of energy supplements in animal diets. Reality found in the evaluated properties. The grazing area during the study period, showed great heterogeneity of species. Feeding management of dairy goats on farms consists mainly in the use of native pastures, fresh cultivation of elephant grass and concentrates from corn grain and soybean meal

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Moscoso, Moreno María Jazmín, and Rumiche Marco Antonio Santamaria. "Gestión de grupos de interés en cadenas productivas: experiencia de la Dirección Regional de Producción de Piura ante la extracción del recurso hidrobiológico pota en el distrito de Paita en el 2018." Bachelor's thesis, Pontificia Universidad Católica del Perú, 2019. http://hdl.handle.net/20.500.12404/14527.

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En la región Piura se desarrolla una de las actividades extractivas pesqueras más importantes del Perú, siendo Paita el distrito con mayor desembarque. Según el Instituto del Mar del Perú (IMARPE), durante el periodo 2016-2017, se desembarcó el 57.4% de la pota extraída a nivel nacional en el distrito de Paita. La Dirección Regional de Producción de Piura (DIREPRO Piura), en las implicancias del proceso extractivo, es la entidad estatal encargada de impulsar, controlar y gestionar a los diferentes grupos de interés involucrados. La presente investigación realizó un análisis de la experiencia de la DIREPRO en relación a su rol como gestor y articulador de los grupos de interés en la extracción de pota en el distrito de Paita. Para ello, se identificó a cada involucrado en el eslabón de la cadena productiva en la que se desenvuelve, y se evaluó su relación con la DIREPRO utilizando el enfoque de redes para medir la articulación de la cadena productiva, así como el nivel de intermediación del gobierno regional. Para la sistematización de la información, se utilizó la herramienta WebQDA, y Gephi, para la visualización de la red. Mediante el análisis de los grupos de interés en la cadena productiva de la pota, se obtuvieron los siguientes resultados: la densidad (vinculación) de la red es de 40.1%, lo cual implica que existen todavía relaciones por explotar; además, se obtuvo que el grado de intermediación y centralidad de la DIREPRO Piura son altos, aunque, el grado de legitimidad aún es bajo. Las acciones que la DIREPRO Piura realice en torno a la cadena productiva de la pota deben de ser bien vistas por los actores, puesto que este es el órgano que debe fomentar la articulación de los grupos de interés para la sostenibilidad de la cadena productiva de la pota.
Tesis

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PINTO, FILHO Jorge Serrão. "Implicações da pressão de pastejo sobre as características de carcaça e componentes não carcaça de ovinos no semiárido." Universidade Federal Rural de Pernambuco, 2016. http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/6355.

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Conselho Nacional de Pesquisa e Desenvolvimento Científico e Tecnológico - CNPq
The objective was to evaluate the carcass characteristics and components non-carcass of sheep kept on native pasture semiarid region subjected to different offer levels forage (2.0, 2.5, 3.0, 3.5 kg DM / kg BW). The pasture was made up of Caatinga, enriched with grass búffel (Cenchrus ciliares L. cv Biloela) and grass corrente (Urochloa mosambicensis (Hack.) Dandy.), with the predominance of mainly native species such as mororó (Bauhinia cheilantha (Bong.) Steud.) and the Feijão bravo (Capparis flexuosa L.). The grazing season was held at two years (2013 and 2014) with a duration of 39 and 84 days, respectively, being animals slaughtered above after these periods. It was made skinning and gutting and then it was obtained the absolute weights not carcass components, the empty body weight (EBW), hot carcass weights (HCW). After the carcass were placed in a cold chamber at 4 ° C for 24 hours. The still entire carcass were evaluated its morphometry. In the left half carcass It was made the cuts commercials shoulder, neck, hand saw, rib, loin and ham. Was used a completely randomized designing in split plot. Occurred quadratic effect (P<0,05) between herbage allowance levels of the consumption of dry matter (CDM), the consumption of organic matter (COM), the consumption of neutral detergent fiber (CNDF), the consumption of acid detergent insoluble protein (CADIP), digestibility of dry matter (DDM), the total weight gain, the average daily gain weight, body weight at slaughter (BWS), the the empty body weight (EBW), hot carcass weight (HCW), the cold carcass weight (CCW) and cut loin showing better values between the average level of 2.83 (kg DM / kg BW). The herbage allowance levels of (kg DM / kg BW) do not alter the characteristics of the weight of components not sheep carcasses kept on native pasture Semiarid.
Objetivou-se avaliar as características de carcaça e os componentes não-carcaça de ovinos mantidos em pasto nativo do Semiárido submetidos a diferentes níveis de oferta de forragem (2,0; 2,5; 3,0; 3,5 kg MS/ kg PC). O pasto era constituído de Caatinga, enriquecida com capim búffel (Cenchrus ciliares L. cv Biloela) e capim corrente (Urochloa mosambicensis (Hack.) Dandy.), com o predomínio principalmente das espécies nativas como o mororó (Bauhinia cheilantha (Bong.) Steud.) e o Feijão bravo (Capparis flexuosa L.). A estação de pastejo foi realizada em dois anos (2013 e 2014) com duração de 39 e 84 dias, respectivamente, sendo os animais abatidos logo após estes períodos. Foi feito a esfola e evisceração, em seguida foi obtido os pesos absolutos dos componentes não carcaça, o peso corporal vazio (PCVZ), pesos de carcaça quente (PCQ). Após as carcaça foram colocadas em um câmara fria a 4 ºC por 24 horas. As carcaça ainda inteiras foram avaliadas sua morfometria. Na meia carcaça esquerda foi feito os cortes comerciais paleta, pescoço, serrote, costela, lombo e pernil. Utilizou-se o desenho experimental interiamente casualizado em parcelas subdivididas. Ocorreu efeito quadrático (P<0,05) entre os níveis de oferta de forragem sobre o consumo de matéria seca (CMS), o consumo de matéria orgânica (CMO), o consumo de fibra em detergente neutro (CFDN), o consumo de proteína insolúvel em detergente ácido (CPIDA), a disgestibilidade da matéria seca (DMS), o ganho de peso total, o ganho de peso médio diário, o peso corporal ao abate (PCA), o peso corporal vazio (PCVZ), o peso de carcaça quente (PCQ), o peso de carcaça fria (PCF) e o corte lombo apresentando melhores valores entre o nível médio de 2,83 (kg de MS/ kg de PC). Os níveis de oferta de forragem (kg de MS/ kg de PC) não alteraram nas características dos componentes não carcaça de ovinos mantidos em pasto nativo do Semiárido.

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Kim, Hee Yeon. "Effects of Consumer Values and Past Experiences on Consumer Intention to Buy Organic Personal Care Products: An Application of the Theory of Planned Behavior." The Ohio State University, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=osu1248083216.

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SILVA, Gustavo Feliciano Resende da. "Interações entre variáveis bioquímicas sanguíneas no período de transição e indicadores de eficiência reprodutiva em vacas leiteiras criadas a pasto." Universidade Federal de Goiás, 2011. http://repositorio.bc.ufg.br/tede/handle/tde/896.

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This study was designed to evaluate the changes of some blood biochemical variables during the transition period as an indicative of metabolic diseases and to correlate them with the calving-first estrus interval, calving- conception interval, conception rate per service and parity in dairy crossbred cows raised in pasture based system. Sixty-three cows were evaluated during 12 months. Serum sodium, potassium, calcium (ion selective), glucose, triglycerides and betahyidroyibutyrate (BHB) were measurement in serum samples obtained at different times during the three weeks before and three weeks after calving. No significant differences were observed for the values of sodium, potassium, calcium, glucose and BHB between the pre-and postpartum, but triglyceride concentrations differed (p <0.05), with lower values in the postpartum. Regarding parity, significant differences (p <0.05) between the concentrations of sodium, potassium and calcium were present. For calcium during the prepartum period, lower concentrations were found in animals calving. Interval from calving to first estrus variable (PSPI), differences were observed (p <0.05), with higher calcium concentrations for animals with IPPE up to 45 days and from 45 to 85 days for animals with IPPE above 85 days. For the interval delivery design changes observed for the variable triglycerides (p> 0.05). The data showed that, under the conditions present in this study metabolic changes indicative of metabolic diseases, even subclinical are not present.
Esse trabalho foi desenvolvido com o objetivo de avaliar as alterações de algumas variáveis bioquimicas sanguineas no período de transição como indicativas de doenças metabolicas e correlaciona-las com os intervalos parto primeiro estro, parto concepção, taxa de concepção por serviço e paridade em vacas leiteiras mestiças criadas a pasto. Foram avaliadas 63 vacas que pariram durante o período de 12 meses. Foram realizadas dosagens de sódio, potássio, cálcio (íons seletivo), glicose , triglicérides e betahidróxibutirato (BHB) em amostras de soro sanguineo obtidas em diferentes momentos durante as 3 semanas anteriores e as tres semanas posteriores ao parto. Não foram observadas diferenças significativas para os valores de sódio, potássio, cálcio, glicose e BHB entre os períodos pré e pós parto, mas as concentrações de triglicérides apresentaram diferença (p<0,05), com valores inferiores no pós parto. Em relação a paridade, houve diferença (p<0,05) entre as concentrações de sódio, potássio e cálcio. Para o cálcio durante o período pré-parto, concentrações menores foram verificadas nos animais de primeiro parto. Para a variável intervalo parto primeiro estro (IPPE), observou-se diferença (p<0,05), com maiores concentrações de cálcio para os animais com IPPE até 45 dias e de 45 a 85 dias em relação aos animais com IPPE acima de 85 dias. Para o intervalo parto concepção observou-se alterações para a variável triglicérides (p>0.05). Os dados obitdos permitiram concluir que, nas condições presentes nesse estudo alterações metabolicas indicativas de doenças metabólicas, mesmo que subclínicas não estiveram presentes.

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48

Albuquerque, Micheline Guelry Silva. "Imperfect use of indicative and imperfectives periphrases last in literary memories produced by students in Brazilian public schools." Universidade Federal do CearÃ, 2015. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=14913.

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nÃo hÃ
This research aims to analyze variation in the use of the imperfect of indicative and imperfective periphrases the past, literary memories produced in 2010 and 2012, by students of the 7th and 8th years, finalists of the Portuguese Language Olympiad Writing the Future. Accordingly, it intends to investigate factors (linguistic and extra-linguistic) motivate the choice of one form or another. Therefore, is based on the Sociofuncionalism the postulates defended by Tavares (2003), resulting theoretical wedding between Sociolinguistics variational (Weinreich, Labov And HERZOG, 1968; Labov, 1972, 1978, 1994, 2001, 2003, 2010) and the US shed functionalism (cf. Givon, 1995, 2001; HOPPER, 1991; HOPPER & TRAUGOTT, 1993; TRAUGOTT, 1995. the corpus consists of 2205 data imperfective forms of past collected from 76 of literary texts memories , and in 1926 these data imperfect indicative past tense, for a total of 87.3% of the total, and 279 forms of imperfective periphrases past, totaling a percentage of 12.7% of the total incidence. The outcomes of the rounds statistics done using the software GoldVarb revealed that the phenomenon under study is motivated by linguistic factors, as imperfective function (episodic, habitual, iterative and progressive), semantic-discursive kind of verb (process culminated, culmination, activity and state), type prayer (coordinated asyndetic, subordinate adverbial, adjectival subordinate, coordinated syndetic, principal, absolute and conditional substantive), aspectual modifier (quantifier, durative, punctual and without modifier) and polarity (positive and negative), having been discarded by the statistics rounds factors narrative of the plan: figure and ground and geographic regions for failing to submit the relevant motivation of the imperfective forms under review. Thus, the results obtained and analyzed showed us how prototypical contexts for each form under the following analysis: the imperfect codes, prototypically, episodic role, culminating with process verb in affirmative prayer coordinated asyndetic with quantifier modifier; the periphrasis, in turn, presents, prototypically, progressive encoding function, with state verbs in negative substantive subordinate clauses, in the presence of aspectual point modifier.
Esta pesquisa tem por objetivo analisar variaÃÃo no uso do imperfeito do indicativo e de perÃfrases imperfectivas de passado, em memÃrias literÃrias produzidas em 2010 e 2012, por alunos do 7o e do 8o anos, finalistas da OlimpÃada de LÃngua Portuguesa Escrevendo o Futuro. Nesse sentido, intenta-se investigar fatores (linguÃsticos e extralinguÃstico) motivam a escolha por uma ou outra forma. Para tanto, fundamenta-se nos postulados do Sociofuncionalismo, defendidos por Tavares (2003), resultante do casamento teÃrico entre a SociolinguÃstica Variacionista, (WEINREICH, LABOV E HERZOG, 1968; LABOV, 1972, 1978, 1994, 2001, 2003, 2010), e o Funcionalismo de vertente norte-americana (cf. GIVÃN, 1995, 2001; HOPPER, 1991; HOPPER &TRAUGOTT, 1993; TRAUGOTT, 1995). O corpus Ã formado por 2205 dados de formas imperfectivas de passado coletados de 76 textos de memÃrias literÃrias, sendo 1926 destes dados de pretÃrito imperfeito do indicativo, perfazendo um total de 87,3% do total, e 279 formas de perÃfrases imperfectivas de passado, que totalizam um percentual de 12,7% do total de ocorrÃncias. Os resultados decorrentes das rodadas estatÃsticas realizadas pelo programa computacional GoldVarb revelaram que o fenÃmeno em estudo Ã motivado por fatores linguÃsticos, como funÃÃo imperfectivas (episÃdica, habitual, iterativa e progressiva), tipo semÃntico-discursivo do verbo (processo culminado, culminaÃÃo, atividade e estado), tipo de oraÃÃo (coordenada assindÃtica, subordinada adverbial, subordinada adjetiva, coordenada sindÃtica, principal, absoluta e subordinada substantiva), modificador aspectual (quantificador, durativo, pontual e sem modificador) e polaridade (positiva e negativa), tendo sido descartados pelas rodadas estatÃsticas os fatores plano da narrativa: figura e fundo e regiÃes geogrÃficas por nÃo terem apresentado relevÃncia na motivaÃÃo por uma das formas imperfectivas sob anÃlise. Dessa forma, os resultados obtidos e analisados revelaram-nos como contextos prototÃpicos para cada forma sob anÃlise os seguintes: o imperfeito codifica, prototipicamente, funÃÃo episÃdica, com verbo de processo culminado, em oraÃÃo coordenada assindÃtica afirmativa, com modificador quantificador; a perÃfrase, por sua vez, apresenta-se, prototipicamente, codificando funÃÃo progressiva, com verbos de estado, em oraÃÃes subordinadas substantivas negativas, na presenÃa de modificador aspectual pontual.

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Lobato, Arias Solange Karimé, and Ríos Elean Johana Caiña. "Propuesta del proceso de gestión de calidad e inocuidad, basado en la gestión por procesos, para el incremento de la productividad de las MYPES agrícolas de palta Hass de la asociación Agroinka." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2018. http://hdl.handle.net/10757/625214.

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La investigación se inicia con el desarrollo del estado del arte, es en este punto en el que se recopila una serie de artículos de diversos autores que permitan tener una base científica y calificada para la investigación. Luego se procede a desarrollar el marco teórico en el cual se definirán temas asociados a la investigación tales como PYMES, Gestión por procesos y Gestión de calidad. Seguidamente se describe el sector en estudio, se destaca la importancia del mismo y se inicia con el desarrollo del diagnóstico. Las entrevistas a profundidad permiten obtener una visión general de las actividades desarrolladas por os agricultores identificando la baja productividad en la asociación y especificando problemas de registros, falta estandarización en los procesos y error en la comunicación y en la gestión actual. Además, se identifica un alto porcentaje de rechazo en el primer corte, esto debido a la falta de estandarización de los frutos y la falta de control de los mismos Frente a esto se plantea un modelo de gestión de calidad e inocuidad que permitirá reducir los problemas identificados en la etapa de diagnóstico generando una mejora considerable en la productividad de la asociación. Finalmente, este proceso es validado por expertos en los temas de gestión por procesos y gestión de calidad, para poder adaptar el proceso a la realidad según sus recomendaciones.
The research begins with the development of the state of the art, where a series of articles of various authors are compiled to allow a scientific and qualified basis for the research. Then we proceed to develop the theoretical framework to define main topics such as SMEs, Process Management and Quality Management. Then, the sector under study is described, the importance of it is highlighted and the development of the diagnosis begins. The in-depth interviews allow to obtain an overview of the activities developed by the farmers identifying the low productivity in the association and specifying registry problems, lack of standardization in the processes and errors in the communications and in the current management. In addition, a high percentage of rejection is identified in the first cut, this due to the lack of control in the production. Against this, a quality and safety management model is proposed that will allow reducing the problems identified in the diagnostic stage, generating a considerable improvement in the association's productivity. Finally, this process will be validated by experts in the areas of process management and quality management, in order to adapt the process to reality according to its recommendations.
Tesis

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50

Souza, Joelma da Silva. "Estrat?gias de manejo de capim-massai pastejado por ovinos sob lota??o intermitente." PROGRAMA DE P?S-GRADUA??O EM PRODU??O ANIMAL, 2016. https://repositorio.ufrn.br/jspui/handle/123456789/24076.

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Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico (CNPq)
Objetivou-se avaliar as caracter?sticas estruturais e o desempenho animal em pastos de capim-massai manejado com dois n?veis de intercepta??o de luz e duas alturas de p?s-pastejo, sob lota??o intermitente. Os tratamentos avaliados foram: 90/15; 95/15; 90/25; 95/25. Os animais foram manejados pelo m?todo de pastejo intermitente, com taxa de lota??o vari?vel. O in?cio do per?odo de ocupa??o dos piquetes foi determinado pelo n?vel de intercepta??o de luz pelo dossel, e o final pela altura p?s-pastejo. Foram avaliadas a massa de forragem total no pr? e p?s-pastejo, as porcentagens de participa??o dos constituintes morfol?gicos, as taxas de ac?mulo de forragem, o consumo total de mat?ria seca, o ganho de peso vivo m?dio di?rio e o ganho de peso vivo total. O comportamento ingestivo dos ovinos foi avaliado em intervalos de cinco minutos, determinando-se o tempo despendido em pastejo, rumina??o, ?cio (minuto) e taxa de bocado (bocado/minuto). N?o houve diferen?as significativas para o per?odo de ocupa??o dos piquetes com m?dia de 11 dias. Os pastos manejados com as combina??es 90/15, 90/25 e 95/25 apresentaram maiores porcentagens de folhas no pr?-pastejo. N?o houve diferen?a entre tratamentos e ciclos de pastejo para o ac?mulo e taxa de ac?mulo de forragem com m?dias de e 6344,9 kg/ha e 116,4 kg/ha.dia respectivamente. Houve efeito de ciclo para o peso final dos ovinos. Houve efeito das combina??es de frequ?ncias e intensidades de pastejo para o ganho m?dio di?rio, os maiores ganhos foram observados nos animais mantidos nos pastos com 90/15, 90/25 e 95/25 (137, 153 e 154 g dia-1, respectivamente). A taxa de lota??o n?o diferiu entre os manejos com m?dia de 49.7 cabe?as (30kg) ha-1. Houve efeito de comportamento dos ovinos para tempo de pastejo, rumina??o, ?cio e taxa de bocados. O manejo do pastejo do capim-massai para ovinos em sistema intermitente que promove melhor desempenho animal e maior efici?ncia de utiliza??o da forragem est? associado ao n?vel de intercepta??o de luz e altura de p?s-pastejo de 90/15, 90/25 e 95/25.
The objective of this study was to evaluate the structural characteristics and the animal performance on capim-massai grass pastures under two light interception levels and two post-grazing canopy heights under intermittent stocking. Treatments were: 90/15; 95/15; 90/25 and 95/25. Intermittent grazing method and variable stocking rate were used to manage the grazing animals. The animals start grazing the paddocks was determined by the canopy?s light interception level and the end of grazing by the post-grazing canopy height. Total forage mass before and post-grazing, percentages of morphological plant constituents, forage accumulation rates, total dry matter intake, average daily live weight gain and total live weight gain were evaluated. The ingestive behavior of the sheep was evaluated at five minutes intervals to measure the time spent in grazing, ruminating, idling (minute) and bite rate (bites / minute). There was no significant difference for rotation period of paddocks with 11 days in average. The pastures managed with the 90/15, 90/25 and 95/25 combinations showed higher leaf percentages in pre-grazing. There was no difference between treatments and grazing cycles for total and rate of forage accumulation with averages of 6,344.9 kg / ha and 116.4 kg / ha.day, respectively. There was a grazing cycle effect for the final weight of the sheep. There were effects of frequency combinations and grazing intensities for the average daily gain, the highest gains were observed in the animals grazing pastures with 90/15, 90/25 and 95/25 (137, 153 and 154 g day -1, respectively). The stocking rate did not differ between treatments with a mean of 49.7 head (30kg/head) ha -1. There was an effect of sheep behavior for grazing time, rumination, idling and bite rates. The grazing management of capim-massai for sheep on an intermittent stocking systems that promotes better animal performance and greater efficiency of forage utilization is associated to light interception level and post-grazing canopy height of 90/15, 90/25 and 95/25.

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