Dissertations / Theses: 'Physicochemical characteristics'

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Ashurst, Ian C. "Physicochemical characteristics of chlorofluorohydrocarbon based inhalation aerosols." Thesis, Aston University, 1985. http://publications.aston.ac.uk/12546/.

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The aim of this work was to gain a better understanding of the physiochemical factors which affect the formulation of suspension inhalation aerosols. This has been attempted by applying the principles of colloid science to aerosol formulation. Both a drug system and a model colloid system have been used. The adsorption of six nonionic and cationic surfactants onto Spherisorb has been investigated. The results were analysed by calculating the area occupied by one adsorbed molecule at the surface and by comparing these values for each surfactant. The amount of each surfactant adsorbed was correlated with the number of sites on that surfactant molecule which could interact with the surface. The stability of suspensions, produced by both the model colloid Spherisorb, and by the drug isoprenaline sulphate, after adsorption of the surfactants, has been assessed by measuring settling times and rising times. The most stable suspensions were found to be those which had the greatest amounts of long chain fatty acid surfactant adsorbed on their surface. A comparison was made between the effective stabilising properties of Span 85 and oleic acid on various drug suspensions. It was found that Span 85 gave the most stable suspensions. Inhalation aerosol suspensions of isoprenaline sulphate were manufactured using the same surfactants used in the adsorption and suspension stability studies and were analysed by measuring the particle size distributions of the suspension and the emitted doses. The results were found to correlate with the adsorption and suspension stability studies and it was concluded that a deflocculated suspension was preferable to a flocculated suspension in inhalation aerosols provided that the drug density was less than the propellant density. The application of this work to preformulation studies was also discussed.

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Das, Kunal. "PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF MADE-IN-TRANSIT." OpenSIUC, 2019. https://opensiuc.lib.siu.edu/theses/2549.

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Made-in-transit (MIT) is a supply chain concept for the complete or partial manufacturing or production of perishable foods while being transported to the market. Fermented foods like yogurt are ideally suited for the MIT concept, due to the fermentation period required to produce it. The period required to transport the product from the manufacturing facility to the market should coincide with the time required for the fermentation process to be completed. A 33 factorial design was carried out looking at the fermentation temperature (25°C, 30°C, and 35°C), apple fiber concentration (0.5%, 1.0%, and 1.5% v/w), and experimental treatment (vibration or no vibration to mimic that associated with transportation). Apple fiber was added to the milk matrices prior to fermentation to assist in the gel properties when the yogurt was being fermented under vibration conditions. Yogurt was manufactured using one of the three apple fiber conditions and then fermented under one of the three fermented temperatures for 48 hours before being shifted into a 4°C cold room to finalize the gelling process. The physical-chemical properties (titratable acidity, pH, whey syneresis, and texture analysis) were analyzed for all conditions. Samples were analyzed using three-way ANOVA. There were noticeable differences between the fermentation temperature and the experimental treatment on the physical-chemical attributes measured. The apple fiber had no impact. A total of 51 people participated in a hedonic testing study to look at the impact the fermentation temperature, apple concentration, and the experimental treatment had on the appearance, aroma, taste, and mouthfeel of the yogurt. Consumers found the MIT yogurt to be unacceptable based upon all attributes tested (appearance, aroma, flavor, and mouthfeel).

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Chang, Xiaojun. "Spectral and Physicochemical Characteristics of nC60 in Aqueous Solutions." Diss., Virginia Tech, 2011. http://hdl.handle.net/10919/77152.

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Despite its extremely low solubility in water, fullerite C₆₀ can form colloidally stable aqueous suspensions containing nanoscale C₆₀ particles (nC₆₀) when it is subject to contact with water. nC₆₀ is the primary fullerene form following its release to the environment. The aim of the present study was to provide fundamental insights into the properties and environmental impacts of nC₆₀. nC₆₀ suspensions containing negatively charged and heterogeneous nanoparticles were produced via extended mixing in the presence and absence of citrate and other carboxylates. These low-molecular weight acids were employed as simple surrogates of natural organic matter. The properties of nC₆₀ were characterized using dynamic light scattering (DLS), transmission electron microscopy (TEM), and UV-Vis spectroscopy. nC₆₀ produced in the presence of carboxylate differs from that produced in water alone (aq/nC₆₀) with respect to surface charge, average particle size, interfacial properties, and UV-Vis spectroscopic characteristics. Importantly, regularly shaped (spheres, triangles, squares, and nano-rods) nC₆₀ nanoparticles were observed in carboxylate solutions, but not in water alone. This observation indicates that a carboxylate-mediated 'bottom-up' process occurs in the presence of carboxylates. Changes in the UV-Vis spectra over time indicate that reactions between C₆₀ and water or other constituents in water never stop, potentially leading to significant morphologic changes during storage or as a result of simple dilution. These results suggest that studies examining the transport, fate, and environmental impacts of nC₆₀ should take the constituents of natural waters into consideration and that careful examination on the properties of the tested nC₆₀ should be conducted prior to and during each study.
Ph. D.

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McIver, Donald A. "Epithermal precious metal deposits physicochemical constraints, classification characteristics and exploration guidelines." Thesis, Rhodes University, 1997. http://hdl.handle.net/10962/d1005553.

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Epithermal deposits include a broad range of precious metal, base metal, mercury, and stibnite deposits. These deposits exhibit a low temperature of formation (180-280°C) at pressures of less than a few hundred bars (equivalent to depths of 1.5 - 2.0lkm). Epithermal gold deposits are the product of large-scale hydrothermal systems which mostly occur in convergent plate margin settings. Associated volcanism is largely of andesitic arc (calcalkaline to alkaline), or rhyolitic back-arc type. Porphyry Cu-Mo-Au deposits form deeper in the same systems. Genetic processes within individual deposits take place in an extremely complex manner. The resultant mineral associations, alteration styles and metal deposition patterns are even more complicated. Many attempts have been made to classify epithermal deposits based on mineralogy and alteration, host rocks, deposit form, genetic models, and standard deposits. For the explorationist, the most useful classification schemes should be brief, simple, descriptive, observationally based, and informative. Ultimately, two distinct styles of epithermal gold deposits are readily recognised: high-sulphidation, acid sulphate and low-sulphidation, adularia-sericite types. The terms high-sulphidation (HS) and low-sulphidation (IS) are based on the sulphidation state of associated sulphide minerals, which, along with characteristic hydrothermal alteration, reflect fundamental chemical differences in the epithermal environment. Highsulphidation-type deposits form in the root zones of volcanic domes from acid waters that contain residual magmatic volatiles. The low-sulphidation-type deposits form in geothermal systems where surficial waters mix with deeper, heated saline waters in a lateral flow regime, where neutral to weakly acidic, alkali chloride waters are dominant. The HSILS classification, combined with a simple description of the form of the deposit, conveys a large amount of information on mineralogy, alteration, and spatial characteristics of the mineralisation, and allows inferences to be drawn regarding likely regional controls, and the characteristics of the ore-forming fluids. The modern understanding of these environments allows us to quite effectively identify the most probable foci of mineral deposition in any given district. Current knowledge of these deposits has been derived from studies of active geothermal systems. Through comparison with alteration zones within these systems, the exploration geologist may determine the potential distribution and types of ore in a fossil geothermal system. Alteration zoning specifically can be used as a guide towards the most prospective part of the system. Epithermal gold deposits of both HS- and LS-styles are nevertheless profoundly difficult exploration targets. Successful exploration must rely on the integration of a variety of exploration techniques, guided by an understanding of the characteristics of the deposits and the processes that form them. There are no simple formulae for success in epithermal exploration: what works best must be determined for each terrain and each prospect. On a regional scale tectonic, igneous and structural settings can be used, together with assessment of the depth of erosion, to select areas for project area scale exploration. Integrated geological-geophysical interpretation derived from airborne geophysics providesa basis of targeting potential ore environments for follow-up. Geology, geochemistry and surface geophysics localise mineral concentrations within these target areas

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Tippetts, Megan. "Effect of Processing and Formulation Conditions on Physicochemical Characteristics of Food Emulsions." DigitalCommons@USU, 2008. https://digitalcommons.usu.edu/etd/147.

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The objective of this research was to systematically study the effect of processing conditions on crystallization behavior and destabilization mechanisms of oil-in-water (o/w) emulsions. The effects of oil content (20 and 40 wt %); crystallization temperature (Tc = 10, 5, 0, -5, -10 °C); homogenization conditions, such as high shear (HS), very low pressure homogenization (VLPH), and high pressure homogenization (HPH); and cooling rate (0.2 and 30 °C/min) on both thermal behavior and destabilization mechanisms were analyzed. Docosahexaenoic acid (DHA) was added to VLPH emulsions and its effect on the physicochemical and oxidative stabilities and flavor was studied. Emulsions with 20% oil were less stable than those with 40% oil with a fast-cooling rate; however, stability increased when the emulsions were cooled slowly. Stability was also affected by oil and droplet size; the smaller the droplet the more stable the system. Smaller droplets (i.e., VLPH, HPH) had an effect on crystallization by delaying the onset of the crystal formation, which was promoted in emulsions with larger droplets (i.e., HS); 20% o/w emulsion crystallization was delayed more than 40%; and in emulsions crystallized using a slow-cooling rate, the crystal formation was less inhibited (i.e., crystals formed at a higher onset temperature [Ton], but at lower Tc) than when using a fast-cooling rate. The formation of lipid crystals either helped stabilize (small droplets) the emulsion and melted in a less fractionated manner or destabilized (big droplets) the emulsion. In addition, fast-cooling rates have greater fractionation than slow-cooling rates. Due to the greater stability of VLPH emulsions after thawing from being at -10 °C for 3 h, DHA was added to evaluate its effect on flavor (besides the effect on stability) of the emulsion. A descriptive panel was used to evaluate four attributes: oxidized, rancid, fishy, and buttery. The panelists were given samples after 72 h, because contrary to the TBA analysis which showed no significant differences between samples with and without DHA, the fishy smell was evident. The sensory evaluation results showed that there was a significant (p < 0.05) difference in fishiness between the VLPH emulsions with and without DHA, and that the odor was repulsive. No significance was seen for rancid and buttery flavors, and only a marginal significance was seen for oxidized.

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Paternostre, Guillaume. "Assessing the role of physicochemical and biochemical soil characteristics on Escherichia coli attachment." Pullman, Wash. : Washington State University, 2008. http://www.dissertations.wsu.edu/Thesis/Fall2008/g_paternostre_012509.pdf.

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Thesis (M.S. in environmental engineering)--Washington State University, December 2008.
Title from PDF title page (viewed on Mar. 9, 2009). "Department of Civil and Environmental Engineering." Includes bibliographical references (p. 87-90).

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McLure, James Alexander, and james mclure@flinders edu au. "Physicochemical determinants of the non-specific binding of drugs to human liver microsomes." Flinders University. Medicine, 2008. http://catalogue.flinders.edu.au./local/adt/public/adt-SFU20081102.165952.

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Accurate determination of the in vitro kinetic parameters Km (Michaelis constant) and Ki (inhibition constant) is critical for the quantitative prediction of in vivo drug clearance and the magnitude of inhibitory drug interactions. A cause of inaccuracy in vitro arises from the assumption that all drug added to an incubation mixture is available for metabolism or inhibition. Many drugs bind non-specifically to the membrane of the in vitro enzyme source. The aims of this thesis were to: 1) investigate the comparative importance of lipophilicity (as log P), and pKa as determinants of the non-specific binding of drugs to human liver microsomes; 2) develop and validate an ANS fluorescence technique for measuring the non-specific binding of drugs to human liver microsomes; 3) characterise the non-specific binding of a large dataset of physicochemically diverse drugs using the ANS fluorescence procedure; 4) evaluate relationships between selected physicochemical characteristics and the extent of non-specific binding of drugs to human liver microsomes and; 5) computationally model the non-specific binding of drugs to discriminate between high binding (fu(mic) less than 0.5) and low binding (fu(mic) greater than 0.5) drugs. The comparative binding of the basic drugs atenolol (log P = 0.1; fu(mic) = 1.00), of propranolol (log P = 3.1; fu(mic) = 0.36 - 0.84), and imipramine (log P = 4.8; fu(mic) = 0.42 - 0.82) suggested that lipophilicity is a major determinant of non-specific binding. In contrast, the comparative binding of diazepam (pKa = 3.3; fu(mic) = 0.69 - 0.80), a neutral compound; and the bases propranolol (pKa = 9.5; fu(mic) = 0.36 - 0.84) and lignocaine (pKa = 9.5; fu(mic) = 0.98), indicated that pKa was not a determinant of the extent of non-specific binding. The non-binding of lignocaine, a relatively lipophilic base, was unexpected and confirmed by the non-binding of the structurally related compounds bupivacaine and ropivacaine. These results implicated physicochemical characteristics other than lipophilicity and charge as important for the non-specific binding of drugs to human liver microsomes. An assay based on 1-anilinonaphthalene-8-sulfonate (ANS) fluorescence was developed using the seven drugs employed in the initial study. Non-specific binding data from equilibrium dialysis and the ANS fluorescence methods were compared and a linear correlation (r2 = 0.92, p less than 0.01) was observed at drug concentrations of 100 and 200 micromolar. The approach was further validated by characterising the microsomal binding of nine compounds (bupropion, chloroquine, chlorpromazine, diflunisal, flufenamic acid, meclofenamic acid, mianserine, triflupromazine, and verapamil) using both binding methods (i.e. equilibrium dialysis and ANS fluorescence). A significant logarithmic relationship (r2 greater than or equal to 0.90) was demonstrated between fu(mic) and the modulus of ANS fluorescence for all drugs and for basic drugs alone at concentrations of 100 and 200 micromolar, while the acidic/neutral drugs showed a significant linear relationship (r2 greater than or equal to 0.84) at these two concentrations (p less than 0.01). The non binding of bupropion provided further evidence that physicochemical properties other than log P and charge were important for non-specific binding of drugs to human liver microsomes. The ANS fluorescence technique was then used to characterise the non-specific binding of 88 physicochemically diverse compounds. In general, acids and neutrals bound to a low extent (fu(mic) greater than 0.5) whereas bases bound the full fu(mic) range (0.0001 to 1). Statistically significant relationships were observed between the non-specific binding of bases and log P, the number of hydrogen bond donors and hydrogen bond acceptors per molecule, and molecular mass. Preliminary in silico modeling of the dataset generated by the ANS fluorescence technique, using the program ROCS, provided discrimination of all but one (itraconazole) of the high binding bases. However, there were 14 false positives, resulting in low overall prediction accuracy. Taken together, the studies conducted in this thesis provide important insights into the physicochemical factors that determine the non-specific binding of drugs to human liver microsomes.

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Mwangwela, Agnes Mbachi. "Physicochemical characteristics of conditioned and micronised cowpeas and functional properties of the resultant flours." Thesis, Pretoria : [s.n.], 2006. http://upetd.up.ac.za/thesis/available/etd-07302008-073321.

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Dejdar, Sepehr. "DEVELOPING A MULTIFUNCTIONAL THERMO-RESPONSIVE VIRAL LIKE PARTICLE (VLP) PLATFORM WITH NEW PHYSICOCHEMICAL CHARACTERISTICS." Cleveland State University / OhioLINK, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=csu1600419373455514.

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Azarmi, Farhad. "Emissions, physicochemical characteristics and exposure to coarse, fine and ultrafine particles from building activities." Thesis, University of Surrey, 2016. http://epubs.surrey.ac.uk/810771/.

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Building works include construction and demolition activities, which are common in cities across the world. Building-related activities contribute a considerable amount of the construction and demolition waste material worldwide. These activities have the potential to produce particulate matter (PM), including PM10 (≤10 μm), PM2.5 (≤2.5 μm) and PM1 (≤1 μm), and airborne ultrafine particles (≤0.1 μm). Recent studies have indicated that the rate of building works undertaken each year is growing exponentially, to meet new urban design guidelines and respond to demand from the adoption of new building technologies, which highlights the importance of measuring the amounts of particle emissions from these sources. The principles of sustainable urban development are well established, but the extent of pollution due to construction and demolition activities is still unknown. Through laboratory and field studies, this thesis aims to comprehensively investigate the release of coarse (referred to as PM2.5–10 fraction), fine (PM2.5) and ultrafine particles from various building works, assess their physicochemical properties, and estimate the associated occupational exposure risk from them to on-site workers and individuals in the close vicinity. Experiments for this thesis were carried out to measure PM and airborne ultrafine particles in the size range of (0.005–10 µm) using a fast response differential mobility spectrometer (DMS50), a tapered element oscillating micro balance (TEOM 1400), a GRIMM particle spectrometer (1.107 E) and OSIRIS (2315). Measurements were made in various locations: a controlled laboratory environment (i.e. concrete mixing, drilling, cutting), indoor field sites (i.e. building refurbishment) and at outdoor field sites (i.e. construction and demolition). Moreover, dust samples were collected simultaneously for physiochemical analyses (e.g. SEM, EDS, XPS and IBA). Several important findings were then extrapolated during the analysis. These findings indicated that ultrafine particles dominated (74-97%) the total particle number concentrations (PNCs) while the coarse particles (PM2.5-10) contributed to the majority of the total particle mass concentrations (PMCs), during the laboratory, indoor and outdoor field experiments. The highest proportion of PNCs and PMCs was found during the concrete cutting, drilling and wall chasing activities. In addition, the highest proportion of PMCs was observed in the excavator cabin during a building demolition at an outdoor field measurement site. Moreover, combining the results of SEM, EDS, XPS and IBA analysis suggested the dominance of elements such as Si, Al and S in the collected samples. The data were also used to assess the horizontal decay of the PMC through a modified box model to determine the emission factors and the occupational exposure to on-site workers and nearby individuals. The results confirmed that building-related works produce significant levels of coarse, fine and ultrafine particles, and that there is a need to limit particle emissions and reduce the occupational exposure of individuals by enforcing effective engineering controls. These findings could also be useful for the building industry to develop mitigation strategies to limit exposure to particulate matter during building works, particularly for ultrafine particles, which are currently non-existent.

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Daghman, Mohamed Ibrahim. "Comparison of the physicochemical characteristics and flavonoid release profiles of Sutherlandia frutescens phytosomes versus liposomes." University of the Western Cape, 2016. http://hdl.handle.net/11394/5055.

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Magister Pharmaceuticae - MPharm
Sutherlandia frutescens is a traditional plant medicine widely used in South Africa. Traditionally, the leaves of S. frutescens are mainly used as a tea, but these traditional dosage forms have several disadvantages, including that they are not particularly convenient to prepare and store, encourage dosage inaccuracy and are highly susceptible to microbial contamination. To solve these problems, dried aqueous extract forms, e.g. freeze dried aqueous extract (FDAE) of S. frutescens were prepared, but they, in turn, may still suffer from instability and contain mainly hydrophilic phytoconstituents that are poorly absorbed and delivered for in vivo activity. Modified forms of the FDAE, i.e. the active phytopharmaceutical ingredient (API), may be a better solution. Therefore this study sought to prepare liposomes and phytosomes of the freeze dried aqueous extract of Sutherlandia frutescens, as a means of increasing the total the surface area of the API, thus improving its release and dissolution in gastrointestinal fluids. Liposomes and phytosomes of the FDAE of Sutherlandia frutescens obtained were prepared using a thin film hydration method at ratios of lecithin: S. frutescens (3:1) and phosphatidylcholine: S. frutescens (2:1) respectively. The physical characteristics (i.e. particle size, size distribution, zeta potential, and morphology), of flavonoid glycosides (i.e. sutherlandins A to D; API) as well as content and release profiles of each dosage form (i.e. FDAE liposome or phytosomes) at pH 1.2 and pH 6.8 was determined. A validated HPLC assay was used to determine and compare the flavonoid glycoside content and release profiles of the liposomes and phytosomes. Both liposomes and phytosomes were successfully prepared, in moderate yields (± 30 %, and ± 50 %, respectively), using the thin film hydration method. The liposomes had a significantly smaller size, lower size distribution, higher zeta potential and better stability than the phytosomes (p < 0.05). The phytosomes, however, had significantly higher flavonoid glycoside encapsulation efficiency than the liposomes (±50 % vs ±26 %; p < 0.01). In addition, the release at 120 minutes, of flavonoid glycosides from the liposomes (63%, 58%, 76% and 46% % at pH 1.2, and 78%, 76%, 87% and 89 % at pH 6.8 for sutherlandins A, B, C and D, respectively) was significantly higher and faster than that of the phytosomes (52%, 41%, 51% and 39 % at pH 1.2, and 31% 31%, 33%and 45% % at pH 6.8, for sutherlandins A, B, C and D, respectively). The differences in release were likely due to differences in particle size and size distribution of the two modified API forms. Overall, liposomes and phytosomes can be considered promising vehicles for delayed delivery of herbal crude extracts. Based on its characteristics (i.e. narrower size distribution, and better stability), the liposomes were preferred compared to the phytosomes offering a better kinetic release profile. The phytosomes had higher encapsulation than the liposomes that may be due to complex formation between the API and the lipid.

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Isiwata, Hideki. "Studies on Physicochemical Characteristics of Poly (ethylene glycol) Modified Liposomes and Uptake by Cultured Cells." 京都大学 (Kyoto University), 1997. http://hdl.handle.net/2433/202493.

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Ragaee, Sanaa. "Physicochemical and structural characteristics of water-extractable arabinoxylan from rye lines varying in extract viscosity and its relationship to end-use characteristics." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2001. http://www.collectionscanada.ca/obj/s4/f2/dsk3/ftp05/NQ63915.pdf.

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Charoenviriyakul, Chonlada. "Evaluation of the pharmacokinetic and pharmaceutical characteristics of exosomes for the development of exosome-based drug delivery carrier." Kyoto University, 2018. http://hdl.handle.net/2433/235065.

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Aziz, Shahir [Verfasser]. "Trehalose physicochemical characteristics as a potential dry powder inhalation carrier for optimized aerosol generation / Shahir Aziz." Kiel : Universitätsbibliothek Kiel, 2015. http://d-nb.info/1075492696/34.

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Henry, Victoria Azula. "Identification of functional group characteristics and physicochemical properties of atrazine degrading Pseudomonas sp. strain ADP biofilm." Diss., University of Iowa, 2015. https://ir.uiowa.edu/etd/5947.

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Microbial biofilms are significant in a variety of settings including the human microbiome, infectious disease, industrial processes, and environmental remediation. Due to the ubiquitous nature of biofilms, there is a great interest in understanding cellular activities within the biofilm matrix. Biofilm cells are able to better withstand environmental stress, experience increased horizontal gene transfer, and live longer. The purpose of this research is to grow Pseudomonas sp. strain ADP as a biofilm and examine the chemical and physical characteristics the microbe undertakes in a sticky extracellular matrix. ADP is the organism of choice because of its ability to metabolize atrazine. Cells are grown in a drip biofilm reactor and flow cells under varying time lapse to gain insight to biofilm formation. Some cells are grown with atrazine as the sole nitrogen source, while others are grown in a nutrient-rich medium to compare cells response under nutrient-limited conditions with atrazine particles in the matrix. As a positive control, Escherichia coli are grown in a similar manner. Raman spectroscopy was the main analytical technique used to evaluate the chemical and molecular characteristics of this system. Scanning electron microscopy is used to examine cellular distribution, and several assays are performed for molecular composition analysis. Raman analysis in the fingerprint region revealed distinct differences between free cells and cells in biofilm. Soluble extracellular polymeric substances (EPS) were found to be more prevalent than tightly bound EPS and lightly bound EPS in the biofilm matrix. Comparison of relative peak intensity ratios suggests that it is possible to track atrazine degradation by means of intermediates using Raman spectroscopy. SEM micrographs revealed EPS role as an immobilizing agent when in contact with compounds, such as atrazine. Further research is needed to determine if atrazine can bind to EPS fractions outside the presence of cells and whether its affinity to EPS is mostly attributed to physical conditions, due to the architecture of biofilm, or chemical, based on functional groups presents. The results obtained from this research will contribute to the development of a less invasive microscale approach to address the acquisition and induction of biotransformation activity occurring in xenobiotic degrading systems. The extracellular interactions observed can be used to further characterize biofilm-mediated bioremediation. Results have contributed to the Raman spectra library for microorganisms and organic compounds. .

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Kalamaki, Maria. "The influence of transgenic modification of gene expression during ripening on physicochemical characteristics of processed tomato products /." For electronic version search Digital dissertations database. Restricted to UC campuses. Access is free to UC campus dissertations, 2003. http://uclibs.org/PID/11984.

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Thesis (Ph.D.)--University of California, Davis, 2003.
Degree granted in Agricultural and Environmental Chemistry with designated emphasis in Biotechnology. Also available via the World Wide Web. (Restricted to UC campuses)

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Ratau, Mmaphuti Abashone. "Chemometrics, physicochemical and sensory characteristics of pearl millet beverage produced with bioburden lactic acid bacteria pure cultures." Thesis, Cape Peninsula University of Technology, 2018. http://hdl.handle.net/20.500.11838/2773.

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Thesis (MTech (Food Technology))--Cape Peninsula University of Technology, 2018.
The aim of this study was to evaluate the physical, chemical and sensory characteristics of non-alcoholic pearl millet beverage produced using isolated and purified cultures of bioburden lactic acid bacteria (LAB). Traditional non-alcoholic pearl millet beverage (TNAPMB) was produced through spontaneous fermentation. The slurry was fermented for 36 h at 37°C while monitoring the microbial growth at 3 h interval. LAB were grown on deMan, Rogosa and Sharpe agar and identified using Vitek 2 system. The initial numbers of LAB were 7.04 log cfu/ml and increased to 8.00 log cfu/ml after 21 h. The beverage was dominated by LAB and contaminants and their survival was in succession. LAB from the genera Leuconostoc, Pediococcus, Streptococcus and Enterococcus were the main fermenting species in TNAPMB. Pearl millet extract (PME) was produced by hydrating pearl millet flour (PMF) with water (1:10, PMF:Water). To the mixture sprouted rice flour (10%), ground ginger (10%) and pectin (0.6%) were added. Stable PME was used in the production of plain non-alcoholic pearl millet beverage (PNAPMB). PME was pasteurized at 98°C for 30 min, hot filled and cooled to 25°C. The fluid was inoculated with Leuconostoc mesenteroides, Pediococcus pentosaceus and Enterococcus gallinarum each at 0.05, 0.075 and 0.1%, respectively, using factorial design and fermented for 18 h at 37°C. The pH of the beverage ranged between pH 3.32 and pH 3.90. L. mesenteroides, P. pentosaceus, E. gallinarum, the interaction between L. mesenteroides and P. pentosaceus and the interaction between L. mesentoroides and E. gallinarum had a significant effect (p ˂ 0.05) on the pH of PNAPMB except the interaction between P. pentosaceus and E. gallinarum (p = 0.631). The total titratable acidity (TTA) of the beverage ranged from 0.50 to 0.72%. All cultures had a significant influence (p ˂ 0.05) on the TTA of the beverage with the exception of the interaction between L. mesenteroides and E. gallinarum (p = 0.102). However, Monte Carlo simulation showed that E. gallinarum caused an increase in the pH and a decrease in the TTA of the beverage. During fermentation, the pH of the beverage is desired to decrease while the TTA increases, hence E. gallinarum was removed. The interaction between L. mesenteroides and P. pentosaceus at 0.05% and 0.025%, respectively produced an acceptable PNAPMB with potential for commercialization. Furthermore, moringa supplemented non-alcoholic pearl millet beverage (MSNAPMB) was produced by adding 4% of moringa (Moringa oleifera) leaf powder extract during the production of PNAPMB. The physicochemical, nutritional, microbial (LAB) and sensory characteristics of the PNAPMB, MSNAPMB and TNAPMB were determined. LAB were significantly (p < 0.05) affected by the fermentation period and increased from 3.32 to 7.97 log cfu/ml and 3.58 to 8.38 log cfu/ml in PNAPMB and SNAPMB, respectively. The pH of PNAPMB decreased from pH 5.05 to pH 4.14 while the pH of MSNAPMB decreased from pH 5.05 to pH 3.65 during the 18 h fermentation. The growth of LAB during fermentation had a significant effect (p < 0.05) on the pH of the beverages. The TTA increased from 0.14 to 0.22% and increased from 0.17 to 0.38%, in PNAPMB and MSNAPMB, respectively. The TTA of the beverage was affected significantly (p < 0.05) by the 18 h of fermentation. The protein content was 1.62, 2.17 and 1.50% in PNAPMB, MSNAPMB and TNAPMB, respectively. PNAPMB sample was deemed acceptable in comparison to the MSNAPMB. The total colour difference (ΔE) was 5.91 and 10.60 in PNAPMB and MSNAPMB, respectively in comparison to the TNAPMB. Volatile compounds with beneficial effect such as anti-inflammatory and anti-pathogenic properties were identified in the beverages. Principal component analysis indicated that the variations in characteristics of PNAPMB and MSNAPMB could be explained using total fat, saturated fat, total sugar, ash, moisture, proteins, chroma (C), hue and b*. The results showed that isolated pure cultures could be used as starter cultures in the production of non-alcoholic cereal beverages at a commercial level with predictable quality and safety properties.

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David, Christopher A. W. "Assessing the relationship between nanoparticle physicochemical characteristics and biological interactions : optimisation of in vitro techniques and protocols." Thesis, University of Liverpool, 2016. http://livrepository.liverpool.ac.uk/3007382/.

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The development and implementation of nanomaterials for a variety of clinical applications is increasing as their utility in improving healthcare is demonstrated. However, consideration must be given to appropriate pre-clinical testing to fully translate these materials into clinical use. A library of 22 nanomaterials, both commercially available and those developed in-house, were subject to an assay cascade forming the basis of a preclinical in vitro assessment which utilised a broad and widely accessible range of techniques. The library comprised numerous material classes; metallic (gold, silver, iron oxide, titanium dioxide, zinc oxide), non-metal (silica), and polymeric (polystyrene, liposome, emulsion, polydendron), varying in manufacturer stated particle size, charge, and functionalization. Chapter 2 details characterisation of the size and zeta potential of the nanomaterial library in biologically relevant matrices. When combined with information provided by the manufacturers regarding stabilisation and surface functionalization, where available, these measures allowed associations to be made between nanoparticle physicochemical characteristics and the biological effects observed in subsequent chapters. Inherent optical properties of the nanomaterials in biologically relevant matrices and sample sterility were assessed in order to gain indication of any potential incompatibility with subsequent assays. The haemocompatibility of nanomaterials is of primary concern in their application as nanomedicines, especially those administered intravenously. The work presented in Chapter 3 assessed the haemolytic potential of a subset of nanomaterials. All nanomaterial treatments were found to result in a lower level of complement activation compared to untreated cells, and cases of prolongation or reduction in plasma coagulation times via the extrinsic, intrinsic, and common pathways were observed. In Chapter 4 the impact of nanomaterials on pro-inflammatory and antiin ammatory cytokine secretion by primary immune cells demonstrated. Endotoxin was shown to exacerbate the inflammatory responses toward tested nanoparticles. Further to this; the inhibitory effects of polystyrene nanoparticles to caspase-1 activity described in the literature was confirmed. Proliferation in primary human leukocytes was shown to be significantly affected by certain nanomaterials where particular variants of silver and silica nanoparticles had antiproliferative and proliferation effects, respectively. The work presented in Chapter 5 describes the development and utilisation of screening methodologies to investigate the influence of nanomaterials on reactive oxygen species generation, reduced glutathione and autophagy. Trends have been observed within assays e.g. the reduction in levels of autophagy appears to be linked with surface charge of the nanomaterials with the most negative having the greatest effect. Chapter 6 details the application of methods optimised throughout the thesis to perform a preclinical assessment on a novel class of polymeric nanomaterial termed polydendrons. It was found that variants composed of a higher ratio of novel G2' initiator demonstrated less immunogenic potential than those with an equal ratio to PEG. Given the heterogeneity of engineered nanomaterials in terms of composition, coatings, particle characteristics and functionalization, the identification of particle characteristics that influence biological interactions will enable the rational design of future nanomaterials. The work presented in this thesis has found associations between nanoparticle characteristics and biological effects. These included concentration-dependent correlations between zeta potential and reactive oxygen species generation, and nanoparticle size and autophagic impact. Additionally, the need for thorough physicochemical characterisation, to generate as many parameters as possible for determining structure-activity relationships, has been presented. The methodologies used, and developed, throughout this thesis will aid future preclinical characterisation of novel nanomaterials.

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Patel, Hamung. "Molecular mechanisms of α-amylase action on retrograded starch : the relationship between digestion kinetics and physicochemical characteristics." Thesis, King's College London (University of London), 2015. http://kclpure.kcl.ac.uk/portal/en/theses/molecular-mechanisms-of-amylase-action-on-retrograded-starch(98b609d2-f689-444e-8632-ee2597c79710).html.

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Depending upon the physicochemical structure and properties of starch, the rate and extent of starch digestion can vary significantly from being very rapid to a much slower process and in some cases being virtually indigestible. The purpose of this mechanistic research project is to produce kinetic and structural data that provides an improved understanding of the interaction between porcine pancreatic α-amylase (PPA) and starch structures. Native, gelatinised and retrograded starch samples (stored between 0-96h) were digested with PPA to produce digestibility plots from which Michaelis-Menten kinetic parameters were determined. Logarithm of slope (LOS) plots of digestibility curves for prolonged incubations were also constructed to allow the rate constant (k) and the total digestible starch (C∞) to be calculated. Following gelatinisation, the kcat/Km ratio increased drastically compared with native samples. For retrograded starches, the kcat/Km decreased relative to the non-retrograded samples, with the biggest difference being noticed in wheat, potato and high amylose maize starches. Surprisingly, the binding facility of α-amylase to starch did not change over 96h, indicated by the Km values. The LOS plots showed no change in k but a decrease in C∞ when gelatinised starch was stored at room temperature. The LOS plots also revealed a single rate constant for processed starches with only native starches being digested in distinct rapid and slower phases. Evidence for the structural changes that occur during starch processing was obtained using Fourier transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC) and X-ray diffraction (XRD). The results showed that the degree of crystalline/ordered structure increased upon storage. Isolated retrograded starch from high amylose maize was harvested and physically and chemically characterised. The results indicate that retrograded starch material is mainly amorphous with small amounts of crystallinity. Upon digestion with α-amylase however, no starch products were detected indicating that the mainly amorphous retrograded starch material is resistant to digestion. The inhibition studies showed that retrograded starch acts as a non-competitive inhibitor of PPA and can therefore still bind to the enzyme but no amylolysis occurs.

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Brijwani, Khushal. "Solid state fermentation of soybean hulls for cellulolytic enzymes production: physicochemical characteristics, and bioreactor design and modeling." Diss., Kansas State University, 2011. http://hdl.handle.net/2097/8401.

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Doctor of Philosophy
Department of Grain Science and Industry
Praveen V. Vadlani
The purpose of this study was to investigate micro- and macro-scale aspects of solid state fermentation (SSF) for production of cellulolytic enzymes using fungal cultures. Included in the objectives were investigation of effect of physicochemical characteristics of substrate on enzymes production at micro-scale, and design, fabrication and analysis of solid-state bioreactor at macro-scale. In the initial studies response surface optimization of SSF of soybeans hulls using mixed culture of Trichoderma reesei and Aspergillus oryzae was carried out to standardize the process. Optimum temperature, moisture and pH of 30ºC, 70% and 5 were determined following optimization. Using optimized parameters laboratory scale-up in static tray fermenter was performed that resulted in production of complete and balanced cellulolytic enzyme system. The balanced enzyme system had required 1:1 ratio of filter paper and beta-glucosidase units. This complete and balanced enzyme system was shown to be effective in the hydrolysis of wheat straw to sugars. Mild pretreatments– steam, acid and alkali were performed to vary physicochemical characteristics of soybean hulls – bed porosity, crystallinity and volumetric specific surface. Mild nature of pretreatments minimized the compositional changes of substrate. It was explicitly shown that more porous and crystalline steam pretreated soybean hulls significantly improved cellulolytic enzymes production in T. reesei culture, with no effect on xylanase. In A. oryzae and mixed culture this improvement, though, was not seen. Further studies using standard crystalline substrates and substrates with varying bed porosity confirmed that effect of physicochemical characteristics was selective with respect to fungal species and cellulolytic activity. A novel deep bed bioreactor was designed and fabricated to address scale-up issues. Bioreactor’s unique design of outer wire mesh frame with internal air distribution and a near saturation environment within cabinet resulted in enhanced heat transfer with minimum moisture loss. Enzyme production was faster and leveled within 48 h of operation compared to 96 h required in static tray. A two phase heat and mass transfer model was written that accurately predicted the experimental temperature profile. Simulations also showed that bioreactor operation was more sensitive to changes in cabinet temperature and mass flow rate of distributor air than air temperature.

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22

Monyethabeng, Moneah Mmabatho. "Effect of ultraviolet treatment on shelf life, various spoilage microorganisms and the physicochemical characteristics of rooibos iced tea." Thesis, Cape Peninsula University of Technology, 2015. http://hdl.handle.net/20.500.11838/2021.

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Thesis (MTech (Food Technology))--Cape Peninsula University of Technology, 2015.
Rooibos iced tea (RIT), as one of the products of Rooibos is fast becoming very popular as a beverage in society due to the benefits of the phenolic compounds that are associated with this herbal tea. Some of the commercially available products have been found to contain, if any, lower contents of the major phenolic compounds, namely aspalathin and its oxidation products, iso-orientin and orientin. Their presence is considered as indicators of a good quality product. The purpose of this study was to investigate the effect of ultraviolet-C (UV-C) light as an alternative treatment to heat treatment on the shelf life, pH, phenolic composition, colour and microorganisms associated with Rooibos. Two formulations of RIT were used in order to determine the efficacy of the UV-C on the shelf life whilst three formulations were used for the physicochemical analysis. Only one formulation was used for inoculation with three spoilage bacteria, yeast and mould spoilage microorganisms namely; Escherichia coli K12, Staphylococcus aureus, Salmonella sp., Saccharomyces cerevisiae and Cladosporium sp. The UV-C dosages of 0, 918, 1 836, 2 754 and 3 672 J.l -1 were used to treat the RIT using a pilot-scale UV-C system with a turbulent flow at a constant flow rate of 4000 l.hr-1 . A log count of 4 log10 was considered the limit for the spoilage growth since it is the average log10 afternormal pasteurisation. The use of UV-C treatment was found to have significantly (p1) effect on the overall colour difference of the RIT in formulations A, B, and C. All the spoilage microorganisms were significantly reduced by UV-C dosage to less than 4 log10 except the Cladosporium sp. The S. cerevisiae was the most sensitive microorganism whilst Cladosporium sp. was the most resistant. The effect of UV-C on the spoilage microorganism followed the sequence: S. cerevisiae>Salmonella sp.>S. aureus>E. coli K12>Cladosporium sp. This study indicated that microbiological reduction was achieved as a function of increasing UV-C dosage. In order to achieve the highest log10 reduction, the highest UV-C dosage of 3 672 J.l-1 may be used. However, the dosage may need to be increased in order to achieve the desired results in the treatment of Cladosporium sp. It can thus be concluded from the above investigations that UV-C dosage treatment of 3 672 J.l-1 is optimum in the non-thermal treatment of RIT
South African Association for Food Science & Technology Cape Peninsula University of Technology Bursary

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23

Köpf, Ellen [Verfasser], and Wolfgang [Akademischer Betreuer] Frieß. "Antibody drugs at the liquid-air interface: physicochemical characteristics, aggregation & the impact of formulation / Ellen Köpf ; Betreuer: Wolfgang Frieß." München : Universitätsbibliothek der Ludwig-Maximilians-Universität, 2017. http://d-nb.info/115015909X/34.

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Shardlow, Emma Mary. "Elucidating the bioinorganic chemistry of aluminium-based adjuvants : the influence of physicochemical characteristics upon events following simulated in vitro vaccination." Thesis, Keele University, 2016. http://eprints.keele.ac.uk/4153/.

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Despite their essential role and widespread use within clinical vaccinations, the bioinorganic chemistry of aluminium salts at the injection site remains elusive due to a lack of information concerning their physicochemical properties. Such information is essential in order to understand how these materials interact with the physiological environment and potentiate an immunological response, which is still not fully understood. These properties were extensively studied herein in order to elucidate the relationship between adjuvant physicochemistry and the events occurring post vaccination. While characterisation of zeta potential and surface functionality were both undertaken, experiments focused upon the determination of novel compositional information regarding the PSD of aluminium adjuvants. This approach involved the use of optimised DLS, TEM and filtration-GFAAS. Following characterisation, the cellular uptake and toxicological impact of aluminium salts upon model phagocytic cells (THP-1) was evaluated using lumogallion tracing and a live/dead assay respectively. Alhydrogel and Adju-Phos presented as micron sized, negatively charged aggregates in biological fluid with predominant populations existing < 2.7μm and > 5.6μm respectively following 1hr exposure. Generation of Al3+ was limited within this environment (< 1μg/mL over 72hrs) and both adjuvants were visible within the cytoplasm of phagocytes following 24hrs exposure, although the uptake of particles < 2.7μm was considered preferable. Adju-Phos induced higher toxicity at aluminium concentrations used clinically (100μg/mL) and promoted higher levels of metabolic activity and chemokine production (MCP-1 & MIP-1α), which were attributed to its enhanced intracellular solubility and bioavailability. These studies have shown that surface functionality, solubility and particle size, but not zeta potential play a significant role in the toxicological and immunological response to aluminium salts in vitro. These parameters should be considered in future studies attempting to elucidate the biological mechanisms involved in adjuvant immunopotentiation and those dedicated to the development of safer and more efficient vaccine adjuvants.

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Nunes, Sânia Alves [UNESP]. "Influência do estágio de lactação e da ordem de parição nas características físico-químicas do leite de cabra." Universidade Estadual Paulista (UNESP), 2002. http://hdl.handle.net/11449/99618.

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Este trabalho visou estudar a influência do estágio de lactação e da ordem de parição em relação às características físico-químicas e verificar a composição geral do leite de cabra no decorrer da lactação. Para o experimento, foram observadas vinte cabras Saanen mantidas em regime de confinamento. As amostras foram coletadas semanalmente e, após a coleta, foram refrigeradas e encaminhadas para análise no Laboratório de Biotecnologia da Faculdade de Engenharia/UNESP, Câmpus de Ilha Solteira, onde foram realizadas as determinações físico-químicas: pH (25°C), acidez titulável (°D), densidade (g/l) a 15°C, teor de gordura (%), cinzas (%), extrato seco total (EST %), extrato seco desengordurado (ESD %), nitrogênio total (%), proteína bruta (%). Os resultados obtidos neste trabalho permitiram chegar aos seguintes valores médios para a composição geral: 3,01% para proteína total (PB), 2,74% para teor de gordura, 0,78% para cinzas; para o perfil nitrogenado distribuindo-se em: 3,01% para proteína bruta (PB), 0,48% para fração nitrogenada não-proteíca (NNP); para as características: 1.030,07 g/l para a densidade a 15°C, 6,62 para pH a 25°C, 16,69°D para acidez titulável, 11,07% para extrato seco total (EST) calculado e 8,32% para extrato seco desengordurado (ESD), também calculado. Do ponto de vista da Inspeção, o perfil do leite de cabra em relação ao experimento está de acordo com o Decreto n.º 9525 de 15/12/1986 para leite de cabra, apresentando-se apto para o consumo.
This work aimed to study the influence of the stage of lactation and of the order of kidding according to the physicochemical characteristics and to verify the general composition of the milk of goats during the lactation. For the experiment twenty Saanen goats kept in the regime of confinement were observed. The samples were collected weekly and after the collection were refrigerated and sent for analysis in the Laboratório de Biotecnologia da Faculdade de Engenharia/UNESP, Câmpus de Ilha Solteira, where the determinations physicochemical were made: pH (25°C), titrable acidity (°D), density (g/l) a 15°C, fat content (%), ashes (%), total solids (ST %), defatted solids(SD%), total nitrogen (%), crude protein (%).The results obtained in this study permited to arrive to the following medium values to the general composition: 3,01% to crude protein (PB), 2,74% to fat content, 0,78% to ashes; to the nitrogen profile distributing in: 3,01% to crude protein (PB), 0,48% to fraction no protein nitrogen (NNP); to the characteristics: 1.030,07 g/l to density a 15°C, 6,62 to pH a 25°C, 16,69°D to titrable acidity, 11,07% to total solids (ST) calculated and 8,32% to defatted solids (SD), also calculated. From Inspection the point of view of the profile of the goat milk in relation to the experiment is in agreement with the Decreet nº 9525 of 15/12/1986 for goat milk, presenting apt to the consume.

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Pereira, Jorge Alberto dos Santos Guieiro. "Characterization of tradional cooked blood and rice sausage from Monchique and shelf life study with different packaging technologies." Doctoral thesis, ISA/UL, 2015. http://hdl.handle.net/10400.5/9268.

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27

Kobayashi, Ikei. "Interleukin-12 alters the physicochemical characteristics of serum and glomerular IgA and modifies glycosylation in a ddY mouse strain having high IgA levels." Kyoto University, 2003. http://hdl.handle.net/2433/148756.

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28

Zanata, Marcelo [UNESP]. "Efeito do manejo na qualidade do solo e da água em microbacias hidrográficas, Batatais, SP." Universidade Estadual Paulista (UNESP), 2009. http://hdl.handle.net/11449/96987.

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Funep
Este trabalho teve como objetivo realizar análise morfométrica e diferenciar áreas de manejo no que tange à qualidade do solo e da água de bacias hidrográficas no Município de Batatais, Estado de São Paulo. A área de estudo é a microbacia hidrográfica do Córrego da Cachoeira, situada entre as coordenadas geográficas 20°53’35” a 20°57’54” de Latitude S, e 47°31’45” a 47°33’21” de Longitude WGr, abrangendo desde a foz do Córrego da Barata até às cabeceiras dos córregos da Prata e da Estiva. As formas das bacias hidrográficas podem ser consideradas como fontes de dados relevantes para a obtenção de informações sobre a evolução do modelado da superfície da Terra no que tange ao canal de drenagem principal e seus tributários. As variáveis estudadas foram as dimensionais, do padrão de drenagem e do relevo. As bases cartográficas do IBGE e do IGC foram usadas para a hierarquização da rede de drenagem e para a análise morfométrica. A microbacia se caracteriza por ser uma drenagem fluvial exorreica, com rios consequentes e drenagem dendrítica. O baixo valor do fator de forma indica uma bacia mais alongada e com menor risco de enchentes sazonais. Os valores de densidade de drenagem, freqüência de rios e razão de bifurcação, são considerados baixos e indicam a formação de solo sobre rocha permeável. Os valores da razão de relevo e razão de relevo relativo sugerem uma microbacia com relevo relativamente suave. Todas as características físico-químicas da água diferiram estatisticamente ao longo do período analisado. Os valores de pH e de oxigênio dissolvido foram mais uniformes que a temperatura. A condutividade elétrica, os sólidos totais e a turbidez foram as características que mais variaram durante o ano de coleta e as melhores para a diferenciação dos manejos. As microbacias B8 (cana) e B17 (pinus) apresentaram as maiores...
This study aimed to conduct morphometric analysis and differentiate management areas with respect to soil quality and water basins in the City of Batatais, State of Sao Paulo. The study area is the watershed of the Waterfall Creek, located between the geographic coordinates 20°53'35 to 20°57'54 Latitude S, 47°31'45 to 47°33'21 Longitude WGr, ranging from the mouth of the stream Cheap until headwaters of streams of Silver and Stowage. The morphometric analysis was performed to characterize the morphology of the terrain. The shapes of the basins can be considered as relevant data sources to obtain information on developments in the modeling of the Earth's surface with respect to the main drainage channel and its tributaries. The variables studied were the dimensional, pattern of drainage and relief. The cartographic IBGE and IGC were used for the ranking of the drainage network and for morphometric analysis. The watershed is characterized as a fluvial drainage exorreica, with consequent streams, and dendritica drainage. The low value of the form factor indicates a more elongated basin and with less risk of seasonal floods. The values of drainage density, frequency of rivers and bifurcation ratio, are considered low and indicate the formation of soil over rock permeable. The values of the relief ratio suggest a watershed with relatively mild relief. All physico-chemical properties of water differ statistically over the period analyzed. The values of pH and dissolved oxygen were more uniform than temperature. The electrical conductivity, total solids and turbidity were the more characteristics ranged during the year of collection. Turbidity, electrical conductivity and total solids were the best water features to differentiate the management. On the basin B8 (sugar cane) and basin B17 (pine) the properties of water behave with the largest changes, probably due to the scarce ... (Complete abstract click electronic access below)

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29

Raimondo, Raquel Fraga e. Silva. "Características físico-químicas e celulares do leite de bovinos da raça Jersey criados no Estado de São Paulo durante o primeiro mês de lactação: determinação dos valores de referência e das variações durante a fase colostral." Universidade de São Paulo, 2006. http://www.teses.usp.br/teses/disponiveis/10/10136/tde-01062007-142814/.

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Com a finalidade de estabelecer os valores de referência das características físico-químicas e celulares do leite de bovinos da raça Jersey, criados no Estado de São Paulo, durante o primeiro mês de lactação, bem como avaliar a influência da fase colostral, do número de lactações e do crescimento bacteriano em quartos mamários sadios na composição do leite, examinaram-se 617 amostras de leite, sendo 418 amostras provenientes de quartos mamários sadios e sem crescimento bacteriano e 199 amostras obtidas de quartos mamários sadios com crescimento bacteriano. O leite foi colhido assepticamente antes da ordenha e os seguintes parâmetros avaliados: pH, eletrocondutividade, cloreto, lactose, índice cloretos/lactose, gordura, proteína, sólidos totais, Califórnia Mastitis Tes (CMT) e contagem de células somáticas. Demonstrou-se a significativa influência do primeiro mês de da lactação sobre as características físico-químicas do leite, pois os valores de pH foram menores nos três primeiros dias de lactação e passaram a aumentar de maneira gradual, a eletrocondutividade diminuiu nos primeiros cinco dias de lactação, os teores de cloretos e o índice cloretos/lactose diminuem, ocorre um aumento abrupto dos teores de lactose nos dois primeiros dias, depois esse aumento passa a ocorrer de maneira gradual, os teores de gordura variaram nos primeiros dias e diminuíram a partir do 7º dia de lactação, os teores de proteína e sólidos totais diminuem, A fase da lactação também apresentou significativa influência sobre a freqüência de reações do CMT e na contagem de células somáticas. A freqüência de reações negativas do CMT foi maior nas primeiras 12 horas de lactação e a contagem de células somáticas diminuíram conforme o evoluir do primeiro mês. As características físico-químicas e celulares do leite sofreram influência do número de lactações, para as seguintes variáveis: cloretos que foi maior nas pluríparas, lactose que foi maior nas primíparas, índice cloretos/lactose que foi maior nas pluríparas e proteína que foi maior nas pluríparas. Demonstrou-se no leite proveniente de quartos mamários sadios e em cujas amostras houve crescimento bacteriano a influência do resultado do exame microbiológico sobre a composição do leite, pois os valores pH, eletrocondutividade, proteína e contagem de células somáticas foram maiores nas amostras de leite com crescimento bacteriano e a freqüência de reações negativas ao Califórnia Mastitis Test-CMT foram menores nas amostras de leite em que houve crescimento. Considerando-se as primeiras 24 horas após o parto foram estabelecidos os seguintes valores de referência para as características físico-químicas e celulares do colostro de bovinos sadios, da raça Jersey, criados no Estado de São Paulo: pH - entre 6,37 ± 0,14 e 6,43 ± 0,23; Eletrocondutividade - entre 5,24 ± 0,61 e 6,00 ± 0,16 mS/cm; Cloretos - entre 154,10 ± 29,03 e 155,50 ± 56,66 mg/dl; Lactose - entre 3,14 ± 0,66 e 3,69 ± 0,77 g/dl; Índice Cloretos/Lactose- entre 4,80 ± 3,99 e 5,22 ± 1,84; Gordura - 1,35 ± 1,17 e 2,90 ± 2,29 g/dl; Proteína - entre 8,09 ± 2,35 e 10,95 ± 1,24 g/dl; Sólidos Totais - entre 13,01 ± 1,98 e 18,18 ± 3,20 g/dl, e número de células somáticas - entre 946.444 ± 1.1198.319 e 1.355.273 ± 1.829.318 células/ml. A freqüência de ocorrência de reações do CMT foi: negativos - entre 87,8 e 96,30 %; meia cruz entre 0,00 e 4,87 %; uma cruz 0,00 %; duas cruzes - 0,00 % e três cruzes - entre 3,70 e 7,31 %. Entre o 2º e 7º dia de lactação foram estabelecidos os seguintes valores de referência: pH - entre 6,50 ± 0,15 e 6,61 ± 0,16; Eletrocondutividade - entre 5,12 ± 0,66 e 5,72 ± 0,69 mS/cm; Cloretos - entre 89,97 ± 24,80 e 114,40 ± 39,28 mg/dl; Lactose - entre 4,18 ± 0,50 e 4,42 ± 0,57 g/dl; Índice Cloretos/Lactose- entre 2,23 ± 1,78 e 2,94 ± 2,03; Gordura - 2,06 ± 1,50 e 3,09 ± 2,19 g/dl; Proteína - entre 4,09 ± 0,35 e 4,83 ± 0,66 g/dl; Sólidos Totais - entre 12,07 ± 1,33 e 12,98 ± 1,93 g/dl e o número de células somáticas - entre 555.553 ± 1.265.531 e 874.677 ± 1.443.014 células/ml. A freqüência de ocorrência de reações do CMT foi: negativa: - entre 72,34 e 87,20 %; meia cruz - entre 2,00 e 6,38 %; uma cruz - entre 2,00 e 8,51 %; duas cruzes - entre 2,32 e 8,51 % e três cruzes - entre 2,12 e 14,00 %. Entre o 8º e 30º dia de lactação foram estabelecidos os seguintes valores de referência: pH - entre 6,61 ± 0,12 e 6,71 ± 0,13; Eletrocondutividade - entre 5,14 ± 0,53 e 5,23 ± 0,59 mS/cm; Cloretos - entre 92,58 ± 29,08 e 96,73 ± 28,86 mg/dl; Lactose - entre 4,42 ± 0,51 e 4,74 ± 0,41 g/dl; Índice Cloretos/Lactose- entre 2,11 ± 0,96 e 2,20 ± 1,01; Gordura - 1,96 ± 0,99 e 2,49 ± 1,27 g/dl; Proteína - entre 3,56 ± 0,29 e 4,02 ± 0,72 g/dl; Sólidos Totais - entre 11,23 ± 1,13 e 11,70 ± 1,27 g/dl e o número de células somáticas - entre 121.632 ± 316.269 e 433.419 ± 1.297.486 células/ml. A freqüência de ocorrência de reações do CMT foi: negativos - entre 93,10 e 93,54 %; meia cruz - entre 0,00 e 5,17 %; uma cruz - entre 0,00 e 1,61 %; duas cruzes - entre 1,61 e 1,72 % e três cruzes - entre 0,00 e 3,22 %.
With the aim to establish reference values of the physicochemical and cellular characteristics of milk from Jersey cows, raised in the State of São Paulo, during the first month of lactation, as well as to evaluate the influence of the colostral phase, the number of lactations, and the bacterial growth within health mammary glands on milk composition, 617 milk samples were examined: 418 were obtained from healthy mammary glands without bacterial growth and 199 samples obtained from health mammary glands with bacterial growth. Milk samples were collected aseptically before milking and the following parameters were evaluated: pH, electrical conductivity, chlorate, lactose, chlorate/lactose ratio, fat, proteins, total solids, California Mastitis Test (CMT), and somatic cell count. Significant influences was demonstrated during the first month of lactation relative to the physicochemical characteristics, since the pH values were lower during the first three days of lactation and were increased gradually; electrical conductivity was reduced during the first five days of lactation; the levels of chlorate and the chlorate/lactose ratio were reduced; there was an abrupt increase in the levels of lactose during the first two days, after which this increase was gradual; the levels of fat were varied during the first days and were reduced with effect from the 7th day of lactation; the levels of protein and total solids were reduced. The lactation phase also demonstrated significant influence on the frequency of CMT reactions and the somatic cell count. The frequency of the negative CMT reactions was higher during the first 12 months of lactation while the somatic cell count was reduced during the same period. The physicochemical and cellular characteristics of milk were influenced by the number of lactations for the following variables: chlorate was higher in pluriparous cows; lactose was higher in primiparous cows; the chlorate/lactose ratio was higher in pluriparous cows, and protein was elevated in pluriparous cows. It was demonstrated that milk obtained from healthy mammary glands with bacterial growth within the samples influenced the milk composition since the pH values, electrical conductivity, protein, and the somatic cell count were higher in samples from milk bacterial growth, and the frequency of negative California Mastitis Test reactions were lower in samples with bacterial growth. Considering the first 24 hours after partition the following reference values were established for physicochemical and cellular characteristics of milk of Jersey cows raised in the State of São Paulo: pH, between 6.37 ± 0.14 and 6.43 ± 0.23; electrical conductivity, between 5.24 ± 0.61 and 6.00 ± 0.16 mS/cm; chlorates, between 154.10 ± 29.03 and 155.50 ± 56.66 mg/dl; lactose, between 3.14 ± 0.66 and 3.69 ± 0.77 g/dl; chlorates/lactose ratio, between 4.80 ± 3.99 and 5.22 ± 1.84; fat, between 1.35 ± 1.17 and 2.90 ± 2.29 g/dl; protein, between 8.09 ± 2.35 and 10,95 ± 1.24 g/dl; total solids, between 13.01 ± 1.98 and 18.18 ± 3.20 g/dl; and number of somatic cells, between 946.444 ± 1.1198.319 and 1.355.273 ± 1.829.318 cells/ml. The frequency of occurrence of negative CMT reactions was: negative, between 87.8 and 96.30%; half cross, between 0.00 e 4.87%; one cross, 0.00 %; two crosses, 0.00 %; and three crosses, between 3.70 e 7.31%. The following reference values were established between the 2nd and 7th day of lactation: pH, between 6.50 ± 0.15 and 6.61 ± 0.16; electrical conductivity, between 5.12 ± 0.66 and 5.72 ± 0.69 mS/cm; chlorates, between 89.97 ± 24.80 and 114.40 ± 39.28 mg/dl; lactose, between 4.18 ± 0.50 and 4.42 ± 0.57 g/dl; chlorate/lactose ratio, between 2.23 ± 1.78 e 2.94 ± 2.03; fat, between 2.06 ± 1.50 and 3.09 ± 2.19 g/dl; protein, between 4.09 ± 0.35 and 4.83 ± 0.66 g/dl; total solids, between 12.07 ± 1.33 and 12.98 ± 1.93 g/dl; and number of somatic cells, between 555.553 ± 1.265.531 and 874.677 ± 1.443.014 cells/ml. The frequency of the occurrence of CMT reactions was: negative, between 72.34 and 87.20%; half cross, between 2.00 and 6.38%; one cross, between 2.00 and 8.51 %; two crosses, between 2.32 and 8.51%; and three crosses, between 2.12 and 14.00%. The following reference values were established between the 8th and 30th day of lactation: ph, between 6.61 ± 0.12 and 6.71 ± 0.13; electrical conductivity, between 5.14 ± 0.53 and 5.23 ± 0.59 mS/cm; chlorates, between 92.58 ± 29.08 and 96.73 ± 28.86 mg/dl; lactose, between 4.42 ± 0.51 and 4.74 ± 0.41 g/dl; chlorates/lactose ratio, between 2.11 ± 0.96 and 2.20 ± 1.01; fat, between 1.96 ± 0.99 and 2.49 ± 1.27 g/dl; protein, between 3.56 ± 0.29 and 4.02 ± 0.72 g/dl; total solids, between 11.23 ± 1.13 and 11.70 ± 1.27 g/dl; and the number of somatic cells, between 121.632 ± 316.269 e 433.419 ± 1.297.486 cells/ml. The frequency of the occurrence of CMT reactions was: negative, between 93.10 and 93.54 %; half cross, between 0.00 e 5.17%; one cross, between 0.00 and 1.61%; two crosses, 1.61 and 1.72%; and three crosses, between 0.00 and 3.22%.

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Arruda, Carolina Maranhão Fernandes de. "Características físico-químicas e polínicas de amostras de méis de Apis mellifera L., 1758 (Hymenoptera, Apidae) da região da chapada do Araripe, município de Santana do Cariri, estado do Ceará." Universidade de São Paulo, 2003. http://www.teses.usp.br/teses/disponiveis/11/11146/tde-26112003-152831/.

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Com o objetivo de determinar as características físico-químicas e a origem floral de méis produzidos por Apis mellifera L., 1758, na região da Chapada do Araripe, município de Santana do Cariri/Ceará foram determinados no Laboratório de Apicultura do Setor de Entomologia da Escola Superior de Agricultura Luiz de Queiroz, USP: os açúcares totais, açúcares redutores, sacarose, umidade, hidroximetilfurfural, proteína, cinzas, pH, acidez, índice de formol, condutividade elétrica, cor, viscosidade e análises polínicas de 21 amostras de méis colhidas em novembro e dezembro de 2001. Os resultados demonstraram que os valores médios dos parâmetros físico-químicos das amostras analisadas encontram-se dentro dos limites estabelecidos pela legislação brasileira. Pelas análises polínicas dos méis, foi verificada a presença do tipo Serjania (cipó-uva) em todas as amostras analisadas, aparecendo como pólen dominante na maioria delas.
This research deals with the determination of the physicochemical characteristics and floral origin of honeys produced by Apis mellifera L., 1758, in the region of Chapada do Araripe, municipality of Santana do Cariri, State of Ceará, Brazil. The experiments were set at the Laboratory of Apiculture, Department of Entomology, Plant Pathology and Agricultural Zoology, College of Agriculture Luiz de Queiroz, University of São Paulo, in Piracicaba, State of São Paulo, Brazil. The following parameters were determined: total sugars, reducing sugars, sucrose, humidity, hydroxymethylfurfural, protein, ashes, pH, acidity, formaldehyde index, electrical conductivity, color, viscosity and pollen analysis of 21 samples of honeys collected in November and December, 2001. The results have indicated that the mean values of the physicochemical parameters of the samples are in between the limits required by the Brazilian legislation. The pollen analysis of the honeys showed the presence of the plant Serjania type (cipó-uva) in all the honey samples.

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Zanata, Marcelo. "Efeito do manejo na qualidade do solo e da água em microbacias hidrográficas, Batatais, SP /." Jaboticabal : [s.n.], 2009. http://hdl.handle.net/11449/96987.

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Orientador: Teresa Cristina Tarlé Pissarra
Banca: Miguel Luiz Menezes Freitas
Banca: Sergio Campos
Resumo: Este trabalho teve como objetivo realizar análise morfométrica e diferenciar áreas de manejo no que tange à qualidade do solo e da água de bacias hidrográficas no Município de Batatais, Estado de São Paulo. A área de estudo é a microbacia hidrográfica do Córrego da Cachoeira, situada entre as coordenadas geográficas 20°53'35" a 20°57'54" de Latitude S, e 47°31'45" a 47°33'21" de Longitude WGr, abrangendo desde a foz do Córrego da Barata até às cabeceiras dos córregos da Prata e da Estiva. As formas das bacias hidrográficas podem ser consideradas como fontes de dados relevantes para a obtenção de informações sobre a evolução do modelado da superfície da Terra no que tange ao canal de drenagem principal e seus tributários. As variáveis estudadas foram as dimensionais, do padrão de drenagem e do relevo. As bases cartográficas do IBGE e do IGC foram usadas para a hierarquização da rede de drenagem e para a análise morfométrica. A microbacia se caracteriza por ser uma drenagem fluvial exorreica, com rios consequentes e drenagem dendrítica. O baixo valor do fator de forma indica uma bacia mais alongada e com menor risco de enchentes sazonais. Os valores de densidade de drenagem, freqüência de rios e razão de bifurcação, são considerados baixos e indicam a formação de solo sobre rocha permeável. Os valores da razão de relevo e razão de relevo relativo sugerem uma microbacia com relevo relativamente suave. Todas as características físico-químicas da água diferiram estatisticamente ao longo do período analisado. Os valores de pH e de oxigênio dissolvido foram mais uniformes que a temperatura. A condutividade elétrica, os sólidos totais e a turbidez foram as características que mais variaram durante o ano de coleta e as melhores para a diferenciação dos manejos. As microbacias B8 (cana) e B17 (pinus) apresentaram as maiores ... (Resumo completo, clicar acesso eletrônico abaixo)
Abstract: This study aimed to conduct morphometric analysis and differentiate management areas with respect to soil quality and water basins in the City of Batatais, State of Sao Paulo. The study area is the watershed of the Waterfall Creek, located between the geographic coordinates 20°53'35" to 20°57'54" Latitude S, 47°31'45" to 47°33'21" Longitude WGr, ranging from the mouth of the stream Cheap until headwaters of streams of Silver and Stowage. The morphometric analysis was performed to characterize the morphology of the terrain. The shapes of the basins can be considered as relevant data sources to obtain information on developments in the modeling of the Earth's surface with respect to the main drainage channel and its tributaries. The variables studied were the dimensional, pattern of drainage and relief. The cartographic IBGE and IGC were used for the ranking of the drainage network and for morphometric analysis. The watershed is characterized as a fluvial drainage exorreica, with consequent streams, and dendritica drainage. The low value of the form factor indicates a more elongated basin and with less risk of seasonal floods. The values of drainage density, frequency of rivers and bifurcation ratio, are considered low and indicate the formation of soil over rock permeable. The values of the relief ratio suggest a watershed with relatively mild relief. All physico-chemical properties of water differ statistically over the period analyzed. The values of pH and dissolved oxygen were more uniform than temperature. The electrical conductivity, total solids and turbidity were the more characteristics ranged during the year of collection. Turbidity, electrical conductivity and total solids were the best water features to differentiate the management. On the basin B8 (sugar cane) and basin B17 (pine) the properties of water behave with the largest changes, probably due to the scarce ... (Complete abstract click electronic access below)
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Nunes, Sânia Alves. "Influência do estágio de lactação e da ordem de parição nas características físico-químicas do leite de cabra /." Ilha Solteira : [s.n.], 2002. http://hdl.handle.net/11449/99618.

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Orientador: Jacira dos Santos Isepon
Banca: Elisa Helena Giglio Ponsano
Banca: Olair José Isepon
Resumo: Este trabalho visou estudar a influência do estágio de lactação e da ordem de parição em relação às características físico-químicas e verificar a composição geral do leite de cabra no decorrer da lactação. Para o experimento, foram observadas vinte cabras Saanen mantidas em regime de confinamento. As amostras foram coletadas semanalmente e, após a coleta, foram refrigeradas e encaminhadas para análise no Laboratório de Biotecnologia da Faculdade de Engenharia/UNESP, Câmpus de Ilha Solteira, onde foram realizadas as determinações físico-químicas: pH (25°C), acidez titulável (°D), densidade (g/l) a 15°C, teor de gordura (%), cinzas (%), extrato seco total (EST %), extrato seco desengordurado (ESD %), nitrogênio total (%), proteína bruta (%). Os resultados obtidos neste trabalho permitiram chegar aos seguintes valores médios para a composição geral: 3,01% para proteína total (PB), 2,74% para teor de gordura, 0,78% para cinzas; para o perfil nitrogenado distribuindo-se em: 3,01% para proteína bruta (PB), 0,48% para fração nitrogenada não-proteíca (NNP); para as características: 1.030,07 g/l para a densidade a 15°C, 6,62 para pH a 25°C, 16,69°D para acidez titulável, 11,07% para extrato seco total (EST) calculado e 8,32% para extrato seco desengordurado (ESD), também calculado. Do ponto de vista da Inspeção, o perfil do leite de cabra em relação ao experimento está de acordo com o Decreto n.º 9525 de 15/12/1986 para leite de cabra, apresentando-se apto para o consumo.
Abstract: This work aimed to study the influence of the stage of lactation and of the order of kidding according to the physicochemical characteristics and to verify the general composition of the milk of goats during the lactation. For the experiment twenty Saanen goats kept in the regime of confinement were observed. The samples were collected weekly and after the collection were refrigerated and sent for analysis in the Laboratório de Biotecnologia da Faculdade de Engenharia/UNESP, Câmpus de Ilha Solteira, where the determinations physicochemical were made: pH (25°C), titrable acidity (°D), density (g/l) a 15°C, fat content (%), ashes (%), total solids (ST %), defatted solids(SD%), total nitrogen (%), crude protein (%).The results obtained in this study permited to arrive to the following medium values to the general composition: 3,01% to crude protein (PB), 2,74% to fat content, 0,78% to ashes; to the nitrogen profile distributing in: 3,01% to crude protein (PB), 0,48% to fraction no protein nitrogen (NNP); to the characteristics: 1.030,07 g/l to density a 15°C, 6,62 to pH a 25°C, 16,69°D to titrable acidity, 11,07% to total solids (ST) calculated and 8,32% to defatted solids (SD), also calculated. From Inspection the point of view of the profile of the goat milk in relation to the experiment is in agreement with the Decreet nº 9525 of 15/12/1986 for goat milk, presenting apt to the consume.
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Реброва, К. С. "Наноалмази." Thesis, Сумський державний університет, 2015. http://essuir.sumdu.edu.ua/handle/123456789/44050.

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Завдяки унікальній здатності атомів вуглецю з'єднуватися один з одним і утворювати довгі молекули, що також можуть містити і інші хімічні елементи, виникла безліч органічних сполук. Але, навіть, з'єднуючись лише сам з собою, вуглець здатний породжувати великий набір різних структур з різноманітними властивостями — так звані алотропні модифікації. Наноалмаз, як наноалотропна форма вуглецю є прикладом сучасних наноматеріалів, що найшли своє застосування в багатьох галузях промисловості, енергетики, електроніки та фармацевтики.

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Cohignac, Vanessa. "Réponse macrophagique à des nanoparticules manufacturées : effets de leurs caractéristiques physico-chimiques sur l’autophagie." Thesis, Paris Est, 2015. http://www.theses.fr/2015PESC1185/document.

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L'exposition à des nanoparticules manufacturées (NP) peut entraîner des effets sur la santé, notamment au niveau respiratoire, où elles peuvent induire des phénomènes de remodelage pulmonaire. Toutefois, les mécanismes cellulaires sous-jacents à ces effets et l'influence des caractéristiques physico-chimiques des NP dans ces effets sont encore loin d'être compris. L'objectif de cette thèse était d'évaluer la réponse macrophagique à des NP présentant différentes caractéristiques physico-chimiques (taille/longueur, composition chimique, forme, structure cristalline ou propriétés de surface) en se concentrant particulièrement sur leurs effets sur l'autophagie. Nous avons montré que l'exposition de macrophages murins à des nanotubes de carbone multi-parois (MWCNT) induisait un blocage de l'autophagie tandis que l'exposition à des NP sphériques induisait une autophagie fonctionnelle. Le blocage du flux autophagique par les MWCNT est associé à une accumulation de lysosomes non fonctionnels. Par ailleurs, les MWCNT induisaient une réponse oxydante et pro-inflammatoire plus importante que les particules sphériques qui pourrait être lié à leur blocage de l'autophagie. Ces résultats montrent un rôle prépondérant de la forme des nanomatériaux sur le processus autophagique, et ouvrent de nouvelles voies pour l'interprétation et la compréhension de la toxicité des nanomatériaux
L'exposition à des nanoparticules manufacturées (NP) peut entraîner des effets sur la santé, notamment au niveau respiratoire, où elles peuvent induire des phénomènes de remodelage pulmonaire. Toutefois, les mécanismes cellulaires sous-jacents à ces effets et l'influence des caractéristiques physico-chimiques des NP dans ces effets sont encore loin d'être compris. L'objectif de cette thèse était d'évaluer la réponse macrophagique à des NP présentant différentes caractéristiques physico-chimiques (taille/longueur, composition chimique, forme, structure cristalline ou propriétés de surface) en se concentrant particulièrement sur leurs effets sur l'autophagie. Nous avons montré que l'exposition de macrophages murins à des nanotubes de carbone multi-parois (MWCNT) induisait un blocage de l'autophagie tandis que l'exposition à des NP sphériques induisait une autophagie fonctionnelle. Le blocage du flux autophagique par les MWCNT est associé à une accumulation de lysosomes non fonctionnels. Par ailleurs, les MWCNT induisaient une réponse oxydante et pro-inflammatoire plus importante que les particules sphériques qui pourrait être lié à leur blocage de l'autophagie. Ces résultats montrent un rôle prépondérant de la forme des nanomatériaux sur le processus autophagique, et ouvrent de nouvelles voies pour l'interprétation et la compréhension de la toxicité des nanomatériaux

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Weschenfelder, Simone. "Caracterização de kefir tradicional quanto à composição físico-química, sensorialidade e atividade anti-Escherichia-coli." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2009. http://hdl.handle.net/10183/16409.

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Kefir é um alimento fermentado resultante da dupla fermentação do leite pelos grãos de kefir, sendo estes grãos uma associação simbiótica de leveduras, bactérias ácido-láticas e bactérias ácido-acéticas. Do kefir pode-se obter o kefir leban e o soro de kefir, ambos resultantes da filtração do kefir em tecido de algodão esterilizado, por 24 horas, a 25ºC ± 2ºC. Este estudo tem por objetivos caracterizar e avaliar o comportamento de diferentes amostras de grãos de kefir tradicional e de derivados (kefir, kefir leban e soro de kefir) quanto às características físico-químicas, sensoriais, intenção de compra e atividade anti-Escherichia coli, quando inoculados em diferentes concentrações, padronizando-se o tipo de leite, o tempo e a temperatura de incubação, a maturação e a filtração. Foram desenvolvidas análises fisicoquímicas, a avaliação sensorial através do teste de aceitabilidade e preferência e a determinação de atividade anti-Escherichia coli. Os resultados demonstraram que a técnica de manipulação e padronização das amostras foi eficaz na obtenção de produtos com características idênticas, visto a reprodutibilidade dos resultados. Também indicam que o volume de leite utilizado na incubação influencia significativamente nas características do produto final. O kefir leban obtido do experimento apresentou consistência cremosa, semelhante ao queijo quark, aroma característico de laticínio fermentado, cor amarela esbranquiçada, sabor ácido e boa espalhabilidade. Manteve os teores de cálcio contidos no leite após o processamento, concentrou as proteínas e gorduras, além de não conter lactose. Apresentou boa aceitabilidade e 58% de intenção de compra, quando utilizado na elaboração de formulações alimentares tipo antepasto. O kefir e o soro de kefir apresentaram Intensidade de Atividade de Inibição Bacteriana/bacteriostasia e Intensidade de Atividade de Inativação Bacteriana/ bactericidia máximas frente ao inóculo bacteriano Escherichia coli (ATCC 11229), testado em concentrações <=108 UFC/mL.
Kefir is a fermented food resulting from the double fermentation of milk by kefir grains, these grains are a symbiotic association of yeasts, acid-lactic and acetic-acid bacteria. From kefir can be obtained kefir leban and kefir whey, both from the filtration of kefir in sterile cotton cloth, during 24 hours at 25°C ± 2ºC. This study aims to characterize and evaluate the behavior of different samples of traditional kefir grains and products derived (kefir, kefir leban and kefir whey) on the physicochemical composition, sensorial characteristic, intent to buy and anti-Escherichia coli activity, when inoculated in different concentrations, standardized the type of milk, the time and temperature of incubation, the maturation and filtration processes. Were developed physical and chemical analysis, the sensory evaluation using the tests of acceptability and preference and determination of anti-Escherichia coli activity. The results showed that the technique of handling and standardizing of the samples was effective in providing products with similar characteristics as the reproductibility of results. It is also indicate that the volume of milk used in the incubation influence significantly the characteristics of the final product. The kefir leban obtained in the experiment showed creamy consistency, similar to quark cheese, characteristic aroma of fermented dairy, whitish yellow color, acid flavor and good spread. He maintained the calcium contained in milk after processing,he concentrated protein, and don't contain any lactose. The product showed good acceptability and 58% of purchase intention, when used in the preparation of food formulations such hors d'oeuvre. The kefir and the kefir whey showed maximal intensity of bacterial inhibition activity/bacteriostasys, and intensity of bacterial inactivation activity/bactericidie in front of inoculum of Escherichia coli (ATCC 11229), tested at concentrations <=108CFU/mL.

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Crizel, Tainara de Moraes. "Aproveitamento dos subprodutos da indústria de suco de laranja para aplicação em alimentos." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2013. http://hdl.handle.net/10183/102292.

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O Brasil é o maior produtor mundial de suco de laranja e os resíduos gerados deste processamento representam sérios problemas ao meio ambiente. No entanto, estes resíduos podem ser considerados como subprodutos da indústria por possuírem elevado teor de fibras, possibilitando sua utilização como ingrediente em alimentos. As fibras podem ser adicionadas como substituto de gordura, resultando em produtos mais saudáveis. Neste sentido, este trabalho visa estudar a possibilidade e viabilidade do aproveitamento dos subprodutos da indústria de sucos de laranja para aplicação em alimentos. As fibras obtidas a partir dos subprodutos de laranja foram adicionadas como substituto de gordura em sorvetes e bolos. Foi realizada a caracterização físico-química e funcional das fibras, sendo também avaliados os compostos fenólicos e carotenoides presentes. As fibras foram submetidas a tratamentos como a hidrodestilação com o objetivo de reduzir o sabor amargo. Análises físico-químicas e sensoriais foram realizadas nos sorvetes e nos bolos. Duas amostras diferentes de fibra de laranja: F1 (casca, bagaço e sementes) e F2 (casca) foram analisadas sendo que ambas apresentaram alto teor de fibra dietética total e uma relação ideal entre fibra solúvel e insolúvel. A F2 apresentou os maiores teores de compostos fenólicos (125 mg/g) e carotenoides (1,21 mg/100 g) quando comparada a fibra F1. Essas fibras quando adicionadas ao sorvete de chocolate reduziram em média 70 % o teor de gordura, sem modificar propriedades sensoriais de cor, odor e textura, porém provocou efeitos negativos sobre o sabor e o sabor residual dos sorvetes. A adição de 1,0 % de fibra da casca de laranja, submetida à hidrodestilação, em sorvete de limão reduziu aproximadamente 50 % o teor de lipídeos das amostras e não modificou o conteúdo de proteína, as propriedades de cor, os valores de pH, os parâmetros de textura e não provocaram mudanças na aceitação dos atributos sensoriais do produto original. A fibra bruta da casca de laranja também pode ser considerada uma boa alternativa como substituto de gordura em bolos. Já que foram obtidas reduções de até 90 % no teor de lipídeos e até 27 % no valor calórico do produto. A adição de 3 % de fibra de laranja, não alterou a formulação do bolo de forma a modificar sua preferência perante os julgadores, mostrando resultados semelhantes em todos os parâmetros sensoriais comparativos ao bolo padrão.
Brazil is the world's largest orange juice producer and the wastes generated by this process represent serious environmental problem, however these residues may be regarded as byproducts of industry because their high fiber content allowing its use as ingredient in foods. Fibers can be added as fat replacer, resulting in healthier products. Thus, this work aimed to study the possibility and viability of orange juice industry byproducts utilization for application in foods. The fibers obtained from the orange juice byproducts were added as fat replacer in ice creams and cakes. The physicochemical and functional characterization of the fibers were performed, and carotenoids and phenolic compounds content were evaluated. The fibers were submitted to treatments such as hydro-distillation aiming to reduce the bitter taste. Chemical, physical and sensory analyses were performed in ice creams and cakes. Two different samples of orange fiber were analyzed: F1 (peel, pulp and seeds) and F2 (peel). Both samples showed high levels of total dietary fiber and an ideal ratio between soluble and insoluble fiber. The F2 showed higher levels of phenolic compounds (125 mg/g) and carotenoids (1.21 mg/100 g) when compared to fiber F1. The use of orange fiber as a fat replacer in ice cream led to a 70 % reduction of fat without causing significant changes on product attributes such as color, odor and texture, however caused negative effects on the taste and aftertaste of ice cream. The addition of 1 % of peel orange fiber, submitted to treatment by hydro-distillation, in lemon ice cream resulted in a mean reduction of approximately 50 % of the samples fat content and did not significantly modified properties as protein content, color properties, pH values, melt rate and texture parameters, and caused no changes in the acceptance attributes of original product. The crude peel orange fiber can be considered a good choice as a fat replacement in cakes, since the results showed 90 % reduction in lipid levels and 27 % in the caloric value of the product. The addition of 3 % orange fiber did not change the cake formulation in order to modify their preference before the judges, showing similar results in all sensory parameters comparable to standard cake.

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Weschenfelder, Simone. "Elaboração e avaliação físico-química e microbiológica de produtos lácteos obtidos a base de kefir." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2016. http://hdl.handle.net/10183/142254.

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A crescente busca por uma alimentação mais saudável e com valor agregado aumenta a necessidade de desenvolvimento de pesquisas que visem não só conhecer os alimentos, como também desenvolver e caracterizar novos produtos. Assim é fundamental que profissionais da área técnica que atuam em indústrias de alimentos e em institutos de pesquisa, trabalhem em conjunto com os profissionais da área da saúde, contribuindo para a prevenção de doenças e promoção da saúde da população. O objetivo geral do estudo foi elaborar e avaliar a atividade antibacteriana in loco de derivados lácteos elaborados a partir de grãos de kefir frente a microrganismos padrão de interesse em alimentos; e determinar a composição físico-química e microbiológica dos produtos. Inicialmente duas formulações de leite fermentado kefir (kefir 1 e 2) foram elaboradas, a primeira com leite pasteurizado e grãos de kefir e a segunda com leite pasteurizado, leite em pó e grãos de kefir. A composição centesimal e de minerais foi avaliada no leite utilizado como matéria-prima e nas formulações de leite fermentado, onde determinou-se também o pH e foi realizada a contagem de bactérias láticas totais. Com base na composição centesimal do kefir, foi verificada a possibilidade de atribuição de propriedade nutricional ao alimento e a conformidade em relação ao regulamento técnico de identidade e qualidade dos leites fermentados. Na sequencia, duas formulações de queijo (Q1 e Q2) e soro (S1 e S2) de kefir foram elaboradas a partir da coagulação microbiana realizada com grãos de kefir e determinada a composição centesimal e o pH. Cinco diferentes densidades populacionais de Staphylococcus aureus (ATCC 25923) e Escherichia coli (ATCC 11229) referidas no estudo como A, B, C, D e E (sendo A > B > C > D > E) foram inoculadas nas formulações de kefir, queijo e soro, sendo determinada a atividade antibacteriana in loco após 0, 24, 48 e 72 horas de confronto. Paralelamente cinco lotes de dez marcas comerciais de leite pasteurizado e leite UHT foram avaliados quanto à conformidade em relação à legislação de rotulagem e aos padrões de identidade e qualidade estabelecidos pela legislação brasileira. As formulações de kefir apresentaram atividade antibacteriana significativa frente às diferentes densidades populacionais dos patógenos em estudo após de 24 horas de exposição, não sendo observada atividade antibacteriana entre 24 e 72 horas de confronto. Kefir 1 e 2 atenderam aos parâmetros físico-químicos e microbiológicos previstos no regulamento técnico de identidade e qualidade de leites fermentados avaliados no estudo. A formulação 1 pode receber a declaração de “fonte de proteínas”, “reduzido em calorias” e “baixo teor de sódio” e a formulação 2 de “alto conteúdo de proteínas”, “baixo teor de sódio” e “alto conteúdo de zinco”. As formulações de queijo e soro de kefir também apresentaram atividade antibacteriana frente aos microrganismos alimentares testados, principalmente após 24 horas de confronto. A atividade antibacteriana foi mais intensa frente à Escherichia coli (ATCC 11229), obtendo-se atividade antibacteriana máxima após 48 e 72 horas de confronto de Q1, Q2, S1 e S2 com diferentes densidades populacionais do microrganismo testadas. As formulações do soro de kefir foram as que apresentaram maior atividade antibacteriana quando comparadas com o kefir e o queijo. Todas as marcas comerciais de leite avaliadas estavam em conformidade com a legislação brasileira de rotulagem. Uma marca de leite pasteurizado integral e três marcas de leite UHT integral não atenderam aos parâmetros mínimos de identidade e qualidade em pelo menos dois dos cinco lotes avaliados, apontando falhas no processo de beneficiamento. Mais pesquisas relacionadas à qualidade dos alimentos e aos derivados lácteos obtidos mediante o emprego de grãos de kefir são indicadas, explorando aspectos sensoriais, físico-químicos e microbiológicos destes alimentos, ampliando sua utilização em dietas.
The growing demand for a healthier and value-added food increases the need for research that aims not only to know food, but also to develop and characterize new products. So it is essential that technical professionals working in the food industry and research institutes to work together with health professionals, contributing to the prevention of disease and promotion of health. The overall objective of the study was to develop and evaluate the in loco antibacterial activity of dairy products made from kefir grains against standard foodborne; and to determine the physicochemical and microbiological characteristics of these products. Initially two formulations of kefir fermented milk (kefir 1 and 2) were prepared, the first with pasteurized milk and kefir grains and the second with pasteurized milk, powdered milk and kefir grains. The chemical and mineral composition of raw material (milk and powdered milk) and kefir products was evaluated, and were also determined the pH and the total lactic acid bacteria count. Based on the chemical composition of kefir, there was verified the possible nutritional property statements and also the compliance of the products with the standards of identity and quality for fermented milks. In sequence, two cheese formulations (Q1 and Q2) and serum (S1 and S2) of kefir were prepared from microbial coagulation made with kefir grains and determined the chemical composition and pH. Five different bacterial densities of Staphylococcus aureus (ATCC 25923) and Escherichia coli (ATCC 11229) referred as A, B, C, D and E (where A> B> C> D> E) were inoculated in kefir, cheese and whey formulations and determined the in loco antibacterial activity after 0, 24, 48 and 72 hours of confrontation. Five batches of ten commercial brands of pasteurized and UHT milk were evaluated according to the rules for labeling and the identity and quality standards established by the Brazilian food law. The kefir formulations showed significant antibacterial activity against different population densities after 24 hours of exposure and no antibacterial activity was observed between 24 and 72 hours of confrontation. Kefir 1 and 2 met the physicochemical and microbiological parameters established by the technical regulation of identity and quality of fermented milks. Formulation 1 fit the nutrition claims "source of protein", "low calories" and "low sodium", and kefir 2 "high protein content", "low sodium" and "high zinc content". The cheese formulations and kefir whey also showed antibacterial activity against the microorganisms, especially after 24 hours of confrontation. The antibacterial activity was more pronounced against Escherichia coli (ATCC 11229), with highest antibacterial activity after 48 and 72 hour confrontation of different population densities with Q1, Q2, S1 and S2. The kefir whey formulations showed higher antibacterial activity than kefir and cheese. All trademarks evaluated were in accordance with the Brazilian food labeling regulations. One pasteurized milk brand and three whole UHT milk brands did not meet the minimum standards of identity and quality in at least two of the five lots assessed, indicating flaws in the production process. More research related to quality of food and dairy products obtained through the use of kefir grains are indicated by exploring sensory, physicochemical and microbiological aspects of these foods, what could expand its use in diets.

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Santos, Mickael da Costa. "Study of the influence of high hydrostatic pressure on wine chemical and sensorial characteristics." Doctoral thesis, Universidade de Aveiro, 2015. http://hdl.handle.net/10773/14822.

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Doutoramento em Química
During the last years, the use of high hydrostatic pressure (HHP) as a non-thermal technology for preservation or aging of wine has increased substantially in the academic community. However, HHP treated wine has been only analysed after the pressure treatment, with no knowledge available on the effects of HHP during subsequent storage. The results presented in this thesis showed that HHP treatments influence the chemical and sensorial properties of wine during storage. The application of high hydrostatic pressure treatments in winemaking for wine preservation, as an alternative to sulphur dioxide, was evaluated studying the effect of HHP in the physicochemical and sensorial properties of red and white wines during bottle storage. High pressure treatments with 5 min of processing time and pressures of 425 and 500 MPa were shown to influence on both red and white wine physicochemical and sensorial characteristics. However, the effects were only perceptible after, at least, 6 months of storage. The alterations that occurred on the pressurized red wine characteristics, such as the more orange-red colour and the lower antioxidant activity (15-27% less), total phenolic content (9% less), and anthocyanins content (45–61% less), were due to an increase of condensation reactions of phenolic compounds. The increase of these condensation reactions lead to the formation of compounds with higher degree of polymerisation that became insoluble along storage, increasing consequently the amount of wine deposits in the pressurized wines. In terms of white wines, pressurized wines showed, after one year of storage, a more brownish colour and a lower antioxidant activity (15% less) and total content of phenolic compounds (10% less) when compared to the unpressurized wines. These results, together with the lower content of free amino acids (15-20% less) and higher content of furans (up to 70% more), present in the pressurized wines after nine months of storage, led to propose an effect of HHP treatments in the acceleration of Maillard reactions that occur during the wine storage period. Therefore, contrary to the pressurized sulphur dioxide-free red wine, the pressurized white wines were not considered suitable for commercialization as table wines due to the higher brownish colour and cooked fruit aroma, characteristics of an aged or thermally treated wine.Additionally, the impact of the pressure treatments on the volatile composition of sulphur dioxide-free red and white wines, during bottle storage, was evaluated. More than 160 volatile compounds, distributed by 12 chemical groups, were identified in both wines. At the end of storage, the pressurized wines presented a higher content of furans, aldehydes, ketones, and acetals when compared to the unpressurized wines. These results indicate that pressure influences the white and red wine long term volatile composition, being this particularly evident for longer storage periods. The changes on the volatile composition of the pressurized wines, indicated that the HHP treatments accelerate the Maillard reactions, and the oxidation of alcohols and fatty acids, leading to wines with a volatile composition network approaching the characteristic of faster aged and/or thermally treated wines. The acceleration of Maillard reactions and phenolic compounds condensation by HHP treatments was also studied in model wine solutions (hydro alcoholic solution at acidic pH). The results showed that the high pressure treatment accelerated the Maillard reaction and this effect was quantifiable, mainly, after 6 months of storage. Pressurized model solutions presented higher concentration of 2-furfural, phenylacetaldehyde and benzaldehyde, when compared to the controls. In terms of phenolic compounds condensation reactions, the pressurized model wine solutions showed no relevant differences, when compared to controls. Therefore, it seems that the pressure treatment had a higher impact in terms of kineticks of reactions and in less extent in terms of different compounds formed. Lastly, the application of HHP treatments in winemaking to improve the properties of young wines was evaluated. For this propose, the effect of HHP treatments in the phenolic composition of a red wine was studied and compared with the effect of different oenological practices. Wines pressurized at 500 MPa for 5 min, and 600 MPa for 20 min, at 20 ºC, showed, after 5 months of storage, a lower monomeric anthocyanins (8-14%), phenolic acids (8-11%) and flavonols (14-22%) content, when compared to the unpressurized ones. The wine pressurized at 500 MPa presented a flavanols content and a degree of polymerization very similar to the wines treated by traditional aging processes. In terms of sensorial properties, the pressure treatments increased the cooked fruit aroma and decreased the floral and fruit odours and, in the case of the 600 MPa treatment, increased the bitterness. Therefore, the HHP treatments seem to promote reactions that are similar to those observed in wines treated with wood aging processes. In conclusion, the results presented in this thesis showed that HHP treatments accelerated the Maillard reaction and the polymerization reactions between phenolic compounds present in the wine, influencing the chemical and sensorial properties of wine. HHP can be potentially used to preserve or accelerate the wine aging process, producing wines with pleasant and distinct characteristics.
Durante os últimos anos, o uso de alta pressão hidrostática (APH) como tecnologia não-térmica para a preservação ou envelhecimento de vinho tem aumentado substancialmente na comunidade académica. No entanto, os vinhos tratados por APH têm sido analisados após o tratamento de pressão, não havendo referências sobre as suas propriedades durante o armazenamento. Os resultados apresentados nesta tese mostram que a aplicação de tratamentos de APH altera as propriedades químicas e sensoriais de vinhos ao longo do armazenamento. Os tratamentos de alta pressão hidrostática foram aplicados na vinificação para a preservação de vinho, como alternativa ao dióxido de enxofre, sendo o seu efeito avaliado nas propriedades físico-químicas e sensoriais de vinhos tintos e brancos durante o armazenamento em garrafa. Os tratamentos de alta pressão com 5 min de processamento e pressões de 425 e 500 MPa mostraram influenciar as características físico-químicas e sensoriais de vinhos tintos e brancos. No entanto, o efeito foi apenas percetível após pelo menos 6 meses de armazenamento. As alterações que ocorreram nas características do vinho tinto pressurizado, tais como a cor mais laranja-vermelho, menor atividade antioxidante (menos 15 a 27%), menor conteúdo de compostos fenólicos totais (menos 9%) e menor teor de antocianinas (menos 45-61%), foram devidas a um aumento das reacções de condensação de compostos fenólicos. O aumento destas reações de condensação levou à formação de compostos com maior grau de polimerização que se tornaram insolúveis no vinho ao longo do armazenamento, aumentando consequentemente a quantidade de depósito nos vinhos pressurizados. Em relação ao vinho branco, os vinhos pressurizados mostraram, depois de um ano de armazenamento, uma cor mais acastanhada, menor atividade antioxidante (menos 15%) e menor teor de compostos fenólicos totais (menos 10%) comparando com os vinhos não pressurizados. Estes resultados, juntamente com o baixo teor de aminoácidos livres (menos 15 a 20%) e um maior teor de furanos (até 70% mais) para os vinhos pressurizados após nove meses de armazenamento, levam a propor que os tratamentos de APH aceleraram as reações de Maillard que ocorrem durante o período de armazenamento do vinho. No entanto, ao contrário dos vinhos tintos pressurizados, os vinho brancos pressurizados não foram considerados adequados para comercialização como vinhos de mesa, visto que apresentavam uma cor acastanhada e um elevado aroma a fruta cozida, características estas de vinhos envelhecidos ou tratados termicamente.Adicionalmente, foi avaliado o impacto dos tratamentos de APH sobre a composição volátil dos vinhos tintos e brancos sem dióxido de enxofre durante o armazenamento em garrafas. Mais de 160 compostos voláteis, distribuídos por 12 grupos químicos, foram identificados em ambos os vinhos. No final do armazenamento, os vinhos pressurizados apresentaram um teor mais elevado de furanos, aldeídos, cetonas e acetais quando comparados com os vinhos não pressurizados. Estes resultados indicam que os tratamentos de APH influenciam a composição volátil de vinhos brancos e tintos, , sendo mais evidente em longos períodos de armazenamento. As mudanças na composição volátil dos vinhos indicaram que os tratamentos de APH aceleraram as reações de Maillard e também a oxidação de álcoois e ácidos gordos, originando vinhos com uma composição volátil próxima de vinhos com envelhecimento acelerado ou tratados termicamente. A aceleração das reações de Maillard e de polimerização dos compostos fénolicos causada pelos tratamentos de APH foi também estudada em soluções modelo de vinho (solução hidroalcoólica com pH ácido). Os resultados mostraram que o tratamento de APH acelera a reação de Maillard , sendo este efeito quantificado, apenas, após 6 meses de armazenamento. As soluções modelo de vinho pressurizadas apresentaram concentrações mais elevadas de 2-furfuraldeído, fenilacetaldeído e benzaldeído, em comparação com os controlos. Em termos de polimerização dos compostos fénolicos, as soluções modelo pressurizadas não apresentaram diferenças relevantes, em comparação com os controlos. Por conseguinte, os tratamentos de APH aparentem ter mais impacto em termos de modificações nas cineticas de reação do que na formação de novos compostos. Por último, a aplicação de tratamentos de APH foi estudada para melhorar as propriedades de vinhos jovens. Para este propósito, o efeito de tratamentos de APH na composição fenólica de um vinho tinto foi estudado e comparado com o efeito de diferentes práticas enológicas. Vinhos pressurizados a 500 MPa durante 5 min e a 600 MPa durante 20 min, a 20 ºC, mostraram depois de 5 meses de armazenamento um menor teor de antocianinas monoméricas (8-14%), ácidos fenólicos (8-11%) e flavonóis (14 -22%), quando comparados com os vinhos não-pressurizados. O vinho pressurizado a 500 MPa apresentou um teor de flavonóis e um grau de polimerização de taninos muito semelhante aos vinhos tratados por processos de envelhecimento tradicionais. Em termos de propriedades sensoriais, os tratamentos de pressão aumentaram o aroma de fruta cozida e diminuiram os aromas florais e frutados, tendo no caso do tratamento de 600 MPa sido verificado também um aumento da amargura. Assim sendo, os tratamentos de APH parecem promover reações que são semelhantes às observadas em vinhos tratados com processos de envelhecimento em madeira. Em conclusão, os resultados apresentados nesta tese mostram que a aplicação de tratamentos de APH acelera as reações de Maillard e a polimerização dos compostos fenólicos presentes no vinho, ao longo do armazenamento, alterando assim as propriedades químicas e sensoriais dos vinhos. A APH pode ser potencialmente utilizada para preservar ou acelerar o processo de envelhecimento de vinho tinto produzindo vinhos com características agradáveis e distintas.

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Birgel, Daniela Becker. "Processo de secagem da glândula mamária de bovinos da raça holandesa: avaliação física da involução da mama e das características físico-químicas, celulares e microbiológicas da secreção láctea durante o período seco." Universidade de São Paulo, 2006. http://www.teses.usp.br/teses/disponiveis/10/10136/tde-31052007-175557/.

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Com o objetivo de avaliar o processo de secagem da glândula mamária de vacas da raça Holandesa foram examinadas 44 mamas na fase final da lactação, durante a evolução do processo de secagem (dia da última ordenha; 1º, 3º, 5º, 7º, 10º, 15º, 30º e 45º dia do período seco), assim como no retorno à lactação. Antes da colheita das amostras, a glândula mamária era submetida a minucioso exame clínico por inspeção e palpação, sendo complementado pela avaliação do aspecto da secreção láctea. Após os primeiros jatos da secreção terem sido desprezados, procedia-se a sua colheita asséptica, para ser utilizada no exame microbiológico, seguida da colheita das amostras destinadas à avaliação das seguintes características físico-químicas e celulares: pH, eletrocondutividade, cloretos, lactose, gordura, proteína, sólidos totais, cálculo do índice cloreto/lactose, California Mastitis Test - CMT e do número de células somáticas. O processo de secagem determinou alterações na consistência da mama, pois no retorno da lactação a freqüência de glândulas classificadas como sendo do Tipo III (firme) foi maior do que a observada antes do início da secagem e no 45ºdia do período seco, e, favoreceu a recuperação dos tetos nos quais era perceptível a presença de prolapso de pequena severidade do orifício do teto, em contrapartida, o processo de secagem não influenciou na recuperação de prolapsos considerados de grande severidade, levando a conclusão que este grau de prolapso torna-se irreversível, mesmo após longos períodos sem ordenha. Numa fase inicial do processo de secagem, a abrupta retenção do leite determinou o aumento do grau de distensão da mama e dos tetos, sendo que, durante a primeira semana, observou-se uma gradual diminuição desta distensão e, a partir do 10° dia do período seco, verificou-se o aumento progressivo na freqüência de mamas e tetos não distendidos, nas quais o processo de involução havia chegado ao seu final. No decorrer do processo de involução constatou-se que o leite foi substituído por uma secreção aquosa de coloração branca ou creme clara; sendo que a partir do 7º dia, também foi observada a presença de secreção com aspecto viscoso de coloração amarelada; ao final do processo, no 45º dia do período seco, observou-se em 40,9 % das mamas uma secreção pré-colostral, com aspecto de mel ou soro lácteo. Durante o período seco, em animais, nos quais a supressão da ordenha tenha ocorrido há mais de três dias, foram observadas alterações similares àquelas descritas nas mamites diagnosticas durante a lactação ou nas retenções de leite, ou seja, observou-se um aumento abrupto dos valores do pH, eletrocondutividade, cloretos, índice cloretos/lactose, proteína e número de células somáticas, enquanto os teores lácteos de lactose diminuíram abruptamente. Entre o 3º e o 45º dia do período seco foram obtidos os seguintes valores para as características físico-químicas e celulares da secreção láctea de vacas sadias: pH entre 7,08 e 7,34; Eletrocondutividade entre 7,50 e 8,35 mS/cm; Cloretos entre 242,20 e 287,66 mg/dl; Lactose entre 1,20 e 2,45 g/dl; Índice Cloretos/Lactose entre 12,99 e 26,40; Gordura entre 2,27 ± 7,97 g/dl; Proteína entre 6,00 e 9,47 g/dl; Sólidos Totais entre 10,73 e 16,35 g/dl; Número de Células Somáticas entre 1.930.450 e 6.486.900 células/ml. A partir do 5º dia do período seco nenhuma das amostras apresentou reações negativas ao CMT e entre o 7º e o 45º dia todas as amostras apresentavam reações do CMT classificadas como duas ou três cruzes. A avaliação da influência da ocorrência de mamite durante o processo de secagem nas características físico-químicas e celulares da secreção láctea demonstrou ser ela parcial e restrita a alguns momentos do período seco, sendo que as diferenças entre os valores obtidos no grupo de mamas com mamite e no grupo com mamas sadias eram de pequena magnitude, impedindo o diagnóstico baseado na avaliação dos resultados obtidos nas características físico-químicas e celulares da secreção láctea.Entre a última ordenha antes do seu início e o 45ºdia do período seco não houve diferenças estatísticas entre as freqüências de isolamentos bacterianos, enquanto o percentual de mamas com isolamento bacteriano no retorno da lactação foi menor do que o encontrado durante o processo de secagem da glândula mamária.
In order to evaluate the involution of the mammary gland of Holstein cows, we examined 44 udders at the end of lactation, during the dry period (last milking, and days 1, 3, 5, 7, 10, 15, 30 and 45 of the dry period), as well as the return to lactation. The mammary glands were thoroughly examined by inspection and palpation before the collection of samples. The lacteal secretion was also inspected. After discarding the first jets of the lacteal secretion, the samples for the microbiological analysis were aseptically collected, followed by the samples for the evaluation of the physicochemical and cellular characteristics - pH, electrical conductivity, chlorides, lactose, fat, protein, total solids, chloride/lactose ratio, California Mastitis Test (CMT) and somatic cell count. The involution process was accompanied by alterations in the consistency of the udder. On the return to lactation, the frequency of udders that were classified as Type III (firm) was higher than that observed before the beginning and on the 45th day of the dry period. The involution process also favored the recovery of the teats, but it did not have any effect over severe prolapses of the teat orifices, leading us to the conclusion that severe prolapses are irreversible, even after long periods without milking. On the initial phase of the dry period, the sudden retention of milk caused a distension, of the udder and of the teats, that gradually decreased along the first week. After the 10th day of the dry period, there was an increase in the number of udders and teats that were no longer distended, indicating that the involution process had ended. Along the process of involution of the mammary gland, we observed that the milk was replaced by a white or cream colored secretion; from the 7th day, a viscous and yellowish secretion was also observed; at the end of the process, on the 45th day, we observed that 40.9% of the udders were producing a pre-colostrum secretion that looked like honey or whey. During the dry period, after the 3rd day of the cessation of lactation, the cows had alterations consistent with those observed in mastitis during lactation or milk retentions. There was a sudden increase in pH, in electrical conductivity, in chlorides, in the chloride/lactose ratio, in protein and in the somatic cell count, as well as a sudden decrease in the lactose content. We observed the following values for the physicochemical and cellular characteristics of the lacteal secretion of healthy cows between the 3rd and the 45th day of the dry period: pH - between 7.08 and 7.34; Electrical Conductivity - between 7.50 and 8.35 mS/cm; Chloride - between 242.20 and 287.66 mg/dl; Lactose - between 1.20 and 2.45 g/dl; Chloride/Lactose Ratio - between 12.99 and 26.40; Fat - between 2.27 and 7.97 g/dl; Protein - between 6.00 and 9.47 g/dl; Total Solids - between 10.73 and 16.35 g/dl; Somatic Cell Count - between 1,930,450 and 6,486,900 cells/ml. From the 5th day of the dry period, none of the samples had negative reactions to the CMT; and between the 7th and the 45th day, all samples had a distinct positive or a strong positive reaction to the CMT. The influence of mastitis during the involution of the udder over the physicochemical and cellular characteristics of the lacteal secretion was partial and restricted to certain moments of the dry period. The differences between the values of these characteristics in udders with or without mastitis, was very small, so these analyses can not be used to diagnose mastitis. There was no statistical difference between the frequency of bacteria isolated from the last milking and from the 45th day of the dry period. The percentage of bacteria isolated from the udders was lower on the return to lactation than during the involution of the mammary gland.

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Ximenes, Celso. "Estudo das características físico-químicas do músculo longíssimos dorsi de suíno: raça/genótipo industrial versus raça Alentejana." Master's thesis, Universidade de Évora, 2020. http://hdl.handle.net/10174/27835.

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O presente trabalho teve como objetivo avaliar as diferenças ao nível das características físico-químicas do músculo Longissimus dorsi entre a carne de porco industrial e a carne do porco de raça Alentejana. As amostras utilizadas neste estudo foram obtidas em mercados em Évora. Das amostras de porco industrial desconhece-se o genótipo (cruzamento) e regime alimentar a idade e peso de abate deverão ser os utilizados no abate comercial cerca de 6 meses de idade e 90 - 100 kg PV. As amostras de porco de raça Alentejana são provenientes de animais registados, cujo sistema de produção típico é conhecido (idade cerca de 14 meses e peso de abate cerca de 120 kg PV), mas sem conhecer alimentação em concreto. Foi avaliada a composição química do músculo Longissimus dorsi que mostrou diferenças significativas em todas as variáveis estudadas exceto nos teores de colagénio total e de colagénio solúvel. No que diz respeito às características físicas da carne de porco industrial e de raça Alentejana foram registadas diferenças significativas relativamente aos parâmetros de cor L*, b* e tono (ângulo de tono). Relativamente aos valores de a*, croma e saturação não foram registadas diferenças significativas, apesar do porco de raça Alentejana ter registado um valor superior do valor de a*. Verificou-se que os valores de croma são semelhantes, enquanto que o valor de saturação é superior no porco de raça Alentejana (cor vermelha mais intensa). Este estudo sugere que a carne do porco de raça Alentejana relativamente à de raça industrial será mais suculenta com uma textura tendencialmente mais branda e uma cor mais vermelha; Abstract: Study of the physicochemical characteristics of swine Longissimus dorsi muscle: industrial versus Alentejo breed. The present study aims to evaluate the differences of the physicochemical characteristics of the Longissimus dorsi muscle from industrial and Alentejano pig breeds The samples used in this study were obtained in markets in Évora. Samples from industrial pig breed come from unknown genotype (cross-breed), feeding regime, age and slaughter weight (usually commercial slaughter weights are about 90 - 100 kg LW for 6 months of age). Samples from Alentejano pig breed come from registered animals, whose typical production system is known (age about 14 months and slaughter weight about 120 kg LW), but unknown feeding regime. The chemical composition of the Longissimus dorsi muscle showed significant differences in all variables studied except for the contents of total collagen and soluble collagen. With regard to the physical characteristics of industrial pigs and Alentejano breed, significant differences were observed in relation to the color parameters L*, b* and Hue angle. Regarding the values of a*, chroma and saturation, no significant differences were registered, although the Alentejo pig showed a higher value of a*. It was found that chroma values are similar, while the saturation value is higher in Alentejano pig (red color more intense). This study suggests that the meat of the Alentejano pig compared to that of the industrial genotypes will be more succulent with a tendency to be softer and a redder color.

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Arcanjo, Narciza Maria de Oliveira. "Qualidade de vinho tinto produzido com uvas da cultivar Isabel (Vitis labrusca) proveniente de duas regiões do Brasil (Nordeste e Sul)." Universidade Federal da Paraíba, 2015. http://tede.biblioteca.ufpb.br:8080/handle/tede/7918.

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Red wine made from Vitis labrusca accounts for 80% of Brazilian production. ‘Isabel’ is the name of the grape culture which has been attracting more and more attention in the Brazilian production of low-cost red table wine, which in turn has been widely consumed by various social classes. The aim of the present research was to evaluate the quality of dry red wine made from Isabel grapes, produced in two different regions of Brazil: one from the Siriji Valley, in a small, family-owned farm, in the town of São Vincente Férrer, in Northeastern Brazil (whose wine will be referred to as ‘IS’), and the other from the Serra Gaúcha, a region known for its wine production, located in Southern Brazil (whose wine will be referred to as IsB, IsSC and IsBb). In this context, the present study analyzed the physicochemical parameters required by the existing Brazilian legislation on wine, quantified the chemical parameters of phenolic compounds, organic acids, anthocyanins, and antioxidant capacity, and characterized the sensory profile and volatile compounds of wine made from Isabel grapes. The Northeastern wine (IS) produced in a small estate, presented only two parameters which were not in accordance with Brazilian legislation: alcoholic strength and level of reducing sugars, which indicates that there were some flaws in the vinification process. In general, the Southern wine samples (IsB, IsSC, IsBb) showed greater concentrations of phenolic compounds, flavonoids and superior anthocyanins. These values lead to a greater antioxidant capacity of Southern wine samples in relation to ABTS and ORAC methods. However, IS wine stood out for its greater antioxidant capacity in relation to the DDPH radical, possibly due to the presence of trans-Cinnamic acid; it also presented resveratrol concentrations which were in the same range as those of other wine samples. Before analysis of volatiles, a study was carried out on the optimization of volatile compound extraction in dry red table wine using SPME technique. The best conditions for extraction were: equilibrium time (teq) of 15 minutes; volatile extraction time of (teq) of 35 minutes; volatile extraction temperature (T) of 30 °C. Fifty-eight volatile compounds were identified in the volatile profile of the red wine samples; of these, the ones which stood out were esters (40%); followed by terpenes (20%), alcohols (17%), aldehydes and ketones (10%) and amines (3%). The remaining compound classes only accounted for 8%. The red wine samples made from Isabel grapes were sensorily characterized by 14 descriptors. It was noticed that aroma descriptors such as pungent, hot and volatile acidity were at their highest in the Northeastern wine samples, which was important, since it helped to differentiate these IS samples from the ones from Southern Brazil (p < 0.05). PCA analysis confirmed this differentiation between samples. It was noticed that the fruity descriptors were the ones which contributed the most to the aromatic profile of the samples analyzed. Therefore, one can conclude that the results obtained show the potential of wine production in Northeastern Brazil, making it necessary to improve the production process in this region.
Vinho tinto de mesa produzidos por uvas Vitis labrusca corresponde por 80% da produção brasileira. “Isabel” é a cultivar que vem destacando-se na produção brasileira de vinho tinto de custo mais reduzido, e com elevada taxa de consumo pelas diversas classes sociais. Objetivou-se na presente pesquisa avaliar a qualidade de vinho tinto seco com uva Isabel produzido em duas regiões do Brasil: no Vale do Siriji em pequena propriedade, através da agricultura familiar no Município de São Vicente Férrer no Nordeste do Brasil (vinho denominado por IS) e na Serra Gaúcha (vinhos denominados por IsB, IsSC, IsBb), região tradicional na produção de vinho na Região Sul do Brasil. Neste contexto avaliaram-se os parâmetros físico-químicos exigidos pela legislação brasileira vigente para vinhos; quantificou-se os parâmetros químicos de compostos fenólicos, ácidos orgânicos, antocianinas, capacidade antioxidante; e caracterizou-se o perfil sensorial e de compostos voláteis dos vinhos com uva Isabel. O vinho do Nordeste (IS), produzido em pequena propriedade, apresentou apenas dois parâmetros, o teor alcoólico e o teor de açúcares redutores, que não atenderam a legislação brasileira, indicando falhas no processo de vinificação. Em geral, os vinhos produzidos na Região Sul (IsB, IsSC, IsBb) apresentaram concentrações de compostos fenólicos, flavonóides e antocianinas superiores. Estes valores resultaram em uma maior capacidade antioxidante destes vinhos em relação aos métodos ABTS e ORAC; no entanto, o vinho IS destacou-se por maior capacidade antioxidante frente ao radical DPPH possivelmente em consequência da presença do ácido trans-cinâmico, além de apresentar concentrações de resveratrol dentro da faixa dos demais vinhos analisados. Anteriormente a análise dos voláteis, realizou-se um estudo de otimização das condições de extração dos compsotos voláteis em vinho tinto seco de mesa pela técnica de SPME. As melhores condições de extração foram: tempo de equilíbrio (teq) de 15 minutos; tempo de extração dos voláteis (teq) de 35 minutos; temperatura de extração dos voláteis (T) de 30 °C. Cinquenta e oito compostos voláteis foram identificados no perfil de voláteis dos vinhos tintos, com destaques para os ésteres (40 %), seguido pelos terpenos (20%), álcoois (17 %), aldeídos e cetonas (10 %), aminas (3 %) e apenas 8 % foram incluídos em outras classes de compostos. Os vinhos tintos de uva Isabel foram caracterizados sensorialmente por 14 descritores, observando-se que os aromas descritores pungente, quente e acidez volátil, obtiveram as maiores notas no vinho proveniente do Nordeste do Brasil e foram importantes para diferenciá-la das amostras produzidas no Sul do Brasil (p< 0,05). A análise multivariada PCA corroborou para esta interpretação de discriminação entre as amostras, observando-se que os descritores frutados foram os que contribuíram mais fortemente para o perfil de aroma dos vinhos analisados. Em conclusão, pode-se afirmar que os resultados encontrados demonstram o potencial do vinho produzido na Região Nordeste, fazendo-se necessário que melhorias no seu processo produtivo sejam introduzidas.

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De, Wilde Mélissa. "Conséquences des exondations pour les communautés végétales aquatiques et le fonctionnement des zones humides fluviales." Thesis, Lyon 1, 2014. http://www.theses.fr/2014LYO10275/document.

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L'objectif de cette thèse a été de mesurer comment les modifications des régimes hydrologiques, plus particulièrement les exondations, régissent 1) certains aspects du fonctionnement des zones humides, 2) l'organisation et la dynamique à court terme des communautés végétales aquatiques et 3) la survie et la réponse plastique des végétaux aquatiques. Cette thèse aborde les questions à des échelles spatio-temporelles différentes. Premièrement, à l'échelle de la décennie, j'ai mesuré la conséquence de la baisse de la hauteur d'eau des zones humides péri-fluviales sur leur physico-chimie. Deuxièmement, à l'échelle de la saison, j'ai mesuré l'influence des caractéristiques sédimentaires des zones humides sur la réponse à court terme des communautés végétales à l'exondation. Enfin, à l'échelle de quelques semaines, je me suis intéressée à l'aptitude des espèces d'angiospermes aquatiques à mettre en place un ajustement plastique face à l'exondation, en conditions expérimentales de laboratoire et in situ, j'ai recherché les déterminismes de cette réponse (écologiques, morphologiques, phylogénétiques). En termes de caractéristiques physico-chimiques des eaux de surface, l'étude sur 15 ans de la dynamique de zones humides péri-fluviales subissant des exondations, ne conclue pas, comme cela est habituellement décrit dans la littérature, à une augmentation de la teneur en nutriments de la masse d'eau, mais plutôt des changements suggérant des variations du fonctionnement hydrogéologique des zones humides, en faveur d'une plus grande influence de la nappe de versant dans leur alimentation. La réponse in situ des communautés végétales à l'exondation diffère selon le type de sédiment. La résistance et la résilience des communautés décroissent toutes deux avec la capacité de rétention d'eau du sédiment. La capacité des plantes aquatiques à tolérer l'exondation, en conditions expérimentales, semble différer selon leur position phylogénétique, mais pas selon leur forme de croissance (rosettes ou caulescentes)
The objective of this thesis was to measure how changes in hydrological regimes, particularly dewatering govern 1) aspects of the functioning of wetlands, 2) the organization and short-term dynamics of aquatic plant communities and 3 ) survival and plastic response of aquatic plants. This thesis addresses issues at different spatial and temporal scales. First, at the decade scale, I measured the effect of water-level decreases in riverine wetlands on their physico-chemistry characteristics. Second, at the season scale, I measured the influence of sedimentary characteristics of wetlands on short-term response of plant communities to dewatering. Finally, at the scale of a few weeks, I was interested in the ability of aquatic angiosperm species to develop a plastic adjustment to dewatering, in experimental laboratory conditions and in situ, and I looked determinism of this response (ecological, morphological, phylogenetic). In terms of physico-chemical characteristics of surface waters, the 15- year study of the dynamics of riverine wetlands undergoing dewatering, not reached, as is usually described in the literature, with an increase of water body nutrient contents, but rather changes suggesting variations of the hydrogeological functioning of wetlands in favor of a greater influence of the hillslope groundwater table in their water supply. In situ response of plant communities to dewatering differs according to sediment type. Both, resistance and resilience of communities decrease with the sediment water retention capacity. The ability of aquatic plants to tolerate dewatering, in experimental conditions, seems to differ according to their phylogenetic position, but not according to their growth form (rosettes or caulescentes). Species tolerating dewatering show phenotypic adjustments such as denser aerial organs and high plasticity of the leaves, which may explain the maintenance of a similar growth rate in terrestrial and aquatic conditions in these species

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Годун, А. В. "Розробка технології хлібобулочних виробів на узварі за різних способів добавки сухофруктів." Thesis, Чернігів, 2021. http://ir.stu.cn.ua/123456789/25281.

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Годун, А. В. Розробка технології хлібобулочних виробів на узварі за різних способів добавки сухофруктів : випускна кваліфікаційна робота : 181 "Харчові технології" / А. В. Годун ; керівник роботи О. Л. Гуменюк ; НУ "Чернігівська політехніка", кафедра харчових технологій. – Чернігів, 2021. – 66 с.
У науково-дослідній роботі обґрунтована та експериментально досліджена можливість використання добавки яблучних сухофруктів у виробництві хліба білого з метою підвищення його харчової цінності. Проведено аналітичний огляд інформаційних джерел з теми роботи. На основі комплексних досліджень встановлено вплив дозувань добавки сухофруктів із яблук та спосіб її введення на реологічну поведінку тіста, якість готових виробів. Встановлено позитивний вплив добавки яблучних сухофруктів та узвару на органолептичні властивості хліба білого. Визначено раціональне дозування добавки яблучних сухофруктів, що дає змогу одержати вироби відмінної якості. Запропонована технологічна схема виробництва хліба білого з добавкою яблучних сухофруктів. Передбачено, що використання добавки сухофруктів із яблук та узвару із них в хлібі білому з борошна вищого сорту підвищить харчову цінність готового продукту, за рахунок збагачення їх ессенційними речовинами.
In the research work the possibility of using dried apple fruits in the production of white bread in order to increase its nutritional value is substantiated and experimentally investigated. An analytical review of information sources on the topic of the work was conducted. Based on comprehensive research, the quality of behavior affects the dosage of dried apple fruit and the method of its introduction to the rheological substance, finished products. The positive effect of dried apple fruits and dried fruit decoction on the organoleptic properties of white bread has been established. Rational dosing of apple dried fruit supplements has been determined, which allows to maintain products of excellent quality. The technological scheme of production of white bread with the addition of dried apple fruits is offered. It is envisaged that the use of supplements of dried fruits and dried fruit decoction in white bread from high-grade flour will increase the nutritional value of the finished product, by enriching them with essential substances.

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Biljana, Rabrenović. "Uticaj fizičko-hemijskih karakteristika semena uljane tikve (Cucurbita pepo L.) na kvalitet i nutritivna svojstva hladno presovanog ulja." Phd thesis, Univerzitet u Novom Sadu, Tehnološki fakultet Novi Sad, 2012. https://www.cris.uns.ac.rs/record.jsf?recordId=76895&source=NDLTD&language=en.

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Hladno presovano ulje semena uljane tikve je proizvod specifičan za Srbiju, za razliku od zemalja u regionu koje imaju dugu tradiciju proizvodnje devičanskog tikvinog ulja. Tokom postupka hladnog presovanja sirovogosušenog semena uljane tikve na pužnoj presi temperatura izdvojenog ulja ne prelazi 50 ^oC, što se odražava na fizičko-hemijske, nutritivne i senzorne karakteristike kao i na oksidativnu stabilnost i antioksidativni potencijal ovog ulja. U cilju što bolje karakterizacije ovog proizvoda na našem tržištu, ispitan je kvalitet hladno presovanog tikvinog ulja poreklom iz semena više različitih slobodnooplodnih sorti i F1 hibrida, golosemenih i uljanih tikvi sa ljuskom, koje uspevaju u našoj zemlji. Hladno presovano ulje semena tikve odlikuju specifične senzorne karakteristike: pored izuzetno blage arome, mirisa na sirovo seme tikve i ukusa koji podseća na meso tikve, ovo ulje se posebno izdvaja po boji koja je kod ispitivanog ulja bila svetlo-smedja do crvenkasta. Prema senzornim karakteristikama (naročito boji) izdvojili su se uzorci ulja poreklom iz semena austrijskih hibrida. Na osnovu sastava masnih kiselina ovo ulje pripada olinsko-linolnom tipu, što ga svrstava u nutritivno veoma vredna biljna ulja, čemu doprinosi i visok sadržaj gama-tokoferola, koji je dominantan u tikvinom ulju. Određivanje sastava i sadržaja sterola je posebno bilo značajno kada je u pitanju hladno presovano tikvino ulje s obzirom da nema literaturnih podataka na tu temu. U ispitivanim uzorcima su bili dominantni delta-7 steroli, a određen je i izuzetno visok sadržaj skvalena, koji ima veoma važnu biološku funkciju. Ispitivano ulje je posedovalo dobar antiradikalski potencijal, koji je bio u snažnoj linearnoj zavisnosti sa sadržajem fenolnih materija. Ulje dobijeno ekstrakcijom iz pogače, koja je zaostala nakon hladnog presovanja semena, posedovalo je veći antiradikalski potencijal u odnosu na hladno presovano što je rezultat sadržaja fenolnih materija u većem procentu i nešto nižeg sadržaja tokoferola u odnosu na hladnopresovano ulje.
Cold-pressed pumpkin oil is a product specific to Serbia, given that other countries in the region traditionally produce virgin pumpkin oil. In the process of cold pressing raw-dried pumpkin seeds by screw press, the temperature of extracted oil does not exceed 50oC, which affects physical, chemical, nutritional and sensory characteristics of this oil, as well as its oxidative stability and antiradical capacity. For the purpose of more precise characterization of this product in the domestic market, the quality of cold pressed oil from seeds of many free breeding varieties and F1 hybrids – of both naked and husk seed pumpkins being grown in our country – was examined. Specific sensorial properties: light brown to reddish color, mild aroma, a smell similar to that of raw pumpkin seeds and a taste resembling that of pumpkin pulp are characteristic for this oil. As for sensory characteristics, the samples of oil from Austrian hybrid seeds, stood out. On the basis of fatty acid content, this oil belongs to the oleic-linoleic type, meaning it is a highly nutritional vegetable oil, which is also due to high levels of dominant gamma-tocopherol. Determination of the types and content of sterols was particularly important, given that there are no data specific to cold-pressed pumpkin oil in the literature. Delta-7 sterols are the most dominant sterols in examined oil samples and also very high content of squalene was found, which a compound with an important biological function is. The oil has an excellent antiradical capacity, showing a strong linear correlation with the amounts of phenolic compounds. Oil extracted from the cake, left over after the cold pressing of pumpkin seeds, had greater antiradical capacity than the samples of cold pressed oil, due to higher percentage of phenolic compounds and a slightly lower content of tocopherols compared to cold pressed oil.

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Baioco, Flávia Fracalossi. "Obtenção e caracterização físico-química de derivados de yacon (Smallanthus sonchifolius)." Universidade Federal do Espírito Santo, 2013. http://repositorio.ufes.br/handle/10/5766.

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O yacon é uma raiz tuberosa considerada alimento funcional devido ao alto conteúdo de frutooligossacarídeos (FOS). Por ser um alimento perecível, em razão do alto teor de água, métodos de processamento têm sido propostos para preservar os constituintes nutricionais e propiciar o seu armazenamento. Nesse contexto, o presente estudo teve como objetivo o desenvolvimento e a avaliação de metodologias de processamento das raízes de yacon visando à produção de suco integral, xarope e farinha. Na condução dos experimentos, primeiro foi avaliado o melhor procedimento para extração do suco das raízes: (i) aplicando o branqueamento a 100 °C por quatro minutos e (ii) não aplicando o tratamento. Definida a melhor forma de obtenção do suco, utilizou-se dessa para produção dos sucos empregados na elaboração do xarope. A porção de suco obtida foi dividida em quatro frações, sendo a elas adicionadas as seguintes quantidades de antioxidantes por quilograma de raiz descascada, respectivamente: (i) ácido cítrico - 0,18 g, (ii) ácido ascórbico - 0,18 g, (iii) combinação de ácido cítrico e ascórbico na proporção de 50% cada - 0,9 g e (iv) sem adição de antioxidante. A farinha foi processada a partir da torta, resultante da obtenção dos sucos, que foi seca a 60 °C e triturado em liquidificador. Foram realizadas análises físico-químicas e de cor dos derivados. Os dados obtidos foram analisados por meio de ANOVA e teste de Tukey a 5% de significância. O tratamento branqueamento foi eficaz na elaboração dos sucos, por inibir o escurecimento, manter constantes as coordenadas de cor e não alterar as características físico-químicas do suco. O emprego do calor na concentração dos sucos para elaboração dos xaropes não promoveu hidrólise dos açúcares complexos em açúcares simples, pois o teor de glicídios redutores não aumentou em nenhum dos tratamentos. Em relação às coordenadas de cor, o xarope com ácido cítrico apresentou maior valor de L*, indicando maior claridade em relação aos demais, e também apresentou valor de h* próximo de 90°, indicando maior proximidade à cor amarela, e maior valor de C*, mostrando maior pureza da cor. A farinha da torta apresentou alto teor de fibra bruta e, juntamente com o xarope controle, o maior teor de cinzas. Os xaropes tiveram menores teores de proteínas, enquanto a farinha da torta apresentou as menores médias de glicídios redutores e não redutores. Desse modo, nos aspectos nutricional e dietético, os xaropes são os preferidos, devido aos maiores teores de glicídios não redutores, tendo o xarope com o antioxidante ácido cítrico apresentado as melhores coordenadas de cor e pH próximo de 4,5, tornando-se o melhor derivado de yacon entre os analisados no presente estudo
The yacon is a tuberous root considered a functional food due to the high content of fructooligosaccharides (FOS). In fact to be a perishable food, because of the high water content, processing methods have been proposed to preserve the nutritional constituents and provide its storage. In reason of this, the present study aimed the development and evaluation methods of yacon root processing in order to produce pulpy juice, syrup and flour. For conducting the experiments, first was estimated the best way to extract juice from the root: (i) apply blanching treatment at 100 °C during four minutes, and (ii) do not apply the treatment. Attested the best way to obtain the juice, it was used for the production of juices used in the syrup preparation. The portion of the juice obtained was divided into four fractions, each of them received the following amounts of antioxidants per kilogram of peeled root, respectively: (i) citric acid - 0.18 g, (ii) ascorbic acid - 0.18 g, (iii) a combination of citric acid and ascorbic acid at ratio of 50% each - 0.9 g, and (iv) without the addition of antioxidant. The flour was processed from marc, resulting of juices processing, which was dried at 60 °C and grounded in a blender. Analyses of physicochemical characteristics and color of yacon products were carried out. Obtained data were analyzed statistically by ANOVA and Tukey s test. The bleaching treatment was effective in the juices preparation, because inhibit browning, maintain constant color coordinates and not change the juice physicochemical characteristics. The use of heat in the juice concentration for the syrup preparation not promoted hydrolysis of complex sugars into simple sugars, because reducing glycids did not increase in any of the treatments. Regarding color coordinates, the syrup with citric acid showed higher L* value, indicating greater clarity in relation to others, and also presented the h* value close to 90°, indicating greater proximity to the yellow color, and higher *C value, showing a greater color purity. Flour of yacon marc showed high crude fiber content and, along with control syrup, the higher ash content. Syrups had lower levels of protein, while the flour of yacon marc had the lowest averages of reducing and non-reducing glycids. Thus, in the nutritional and dietary aspects, syrups are preferred due to higher non-reducing glycids, and the syrup with the citric acid antioxidant presented the best color coordinates and pH next to 4.5, making it the best yacon product analyzed in this study

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Тітенко, В. А. "Розробка технології булочних та кондитерських виробів з насінням чіа." Thesis, Чернігів, 2021. http://ir.stu.cn.ua/123456789/25289.

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Тітенко, В. А. Розробка технології булочних та кондитерських виробів з насінням чіа : випускна кваліфікаційна робота : 181 "Харчові технології" / В. А. Тітенко ; керівник роботи О. Л. Гуменюк ; НУ "Чернігівська політехніка", кафедра харчових технологій. – Чернігів, 2021. – 84 с.
У науково-дослідній роботі обґрунтована та експериментально досліджена можливість використання насіння чіа у виробництві булочних та кондитерський виробів з метою їх фортифікації. Проведено аналітичний огляд інформаційних джерел з теми роботи. На основі комплексних досліджень встановлено вплив дозувань насіння чіа та борошна насіння чіа на реологічну поведінку напівфабрикатів і якість готових виробів із дріжджового тіста. Досліджено вплив борошна насіння чіа на властивості кексів. Зроблено порівняльну характеристику впливу борошна насіння чіа в залежності від способу введення його в рецептуру виробу. Встановлено позитивний вплив добавки насіння чіа на органолептичні властивості булочних виробів. Визначено раціональне дозування насіння чіа та спосіб його введення у борошняні і кондитерські вироби. Запропонована технологічна схема виробництва кексів з насінням чіа. Передбачено, що використання насіння чіа в булочних і кондитерських виробах з борошна вищого сорту дало б можливість підвищити харчову цінність готового продукту, за рахунок збагачення їх мінеральними речовинами, вітамінами та харчовими волокнами.
In the research work the possibility of using chia seeds in the production of bakery and confectionery products for the purpose of their fortification is substantiated and experimentally investigated. An analytical review of information sources on the topic of the work was conducted. On the basis of complex researches the influence of dosages of chia seeds and flour of chia seeds on rheological behavior of semi-finished products and quality of finished products from yeast dough is established. The effect of chia seed flour on the properties of cupcakes has been studied. A comparative characterization of the effect of chia seed flour depending on the method of its introduction into the product formulation is made. The positive effect of chia seed additives on the organoleptic properties of bakery products has been established. Rational dosage of chia seeds and method of its introduction into flour and confectionery products are determined. The technological scheme of production of cakes with chia seeds is offered. It is envisaged that the use of chia seeds in bakery and confectionery products from high-grade flour would increase the nutritional value of the finished product by enriching them with minerals, vitamins and dietary fiber.

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47

Leite, Helen Dutra. "Desenvolvimento de métodos para análise do besilato de anlodipino para inclusão da monografia na farmacopéia brasileira." Universidade de São Paulo, 2009. http://www.teses.usp.br/teses/disponiveis/9/9139/tde-26012017-160944/.

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O objetivo desta pesquisa foi desenvolver e validar métodos analíticos para o fármaco besilato de anlodipino (ABC) em comprimidos. O método espectrofotométrico no ultra violeta e o método por cromatografia líquida de alta eficiência (CLAE) desenvolvidos foram considerados simples, exatos e precisos. Foram analisadas amostras contendo 5 mg,10 mg e uma amostra formulada de 5mg de ABC/comprimido. Para o método espectrofotométrico, a primeira diluição das amostras foi feita em metanol e as subseqüentes em água. A leitura foi efetuada a 364,4 nm. A linearidade para ABC foi estabelecida na faixa de 41,0-61,0 mg/mL e o coeficiente de correlação foi R= 0,9996. O limite de detecção e o de quantificação foram respectivamente 0,54 e 1,8 mcg/mL. A exatidão e a precisão foram 98,99% e 0,37%, respectivamente. Nas análises por cromatografia líquida de alta eficiência (CLAE), foram utilizadas as seguintes condições: coluna LiChrospher ® 100 RP-18 Merck ® (250 mm x 4,6 mm, 5µm), fase móvel constituída por metanol: água: (35:65) com 1% de TEA e pH ajustado para 5.0 com ácido fosfórico; fluxo de 1,0 mL/min; detecção UV a 238 nm e temperatura de 22 ±1°C.Tempo de retenção (RT) ABC foi de 3,7 min. Foi obtida linearidade no intervalo de 50 a 350 mcg/mL e coeficiente de correlação = 0,9999. O limite de detecção e o de quantificação foram respectivamente de 2,26 mcg/mL e 7,52 mcg/mL. A exatidão foi de 100,18% e a precisão foi de 0,37% para a CLAE. Ambos os métodos podem ser usados na rotina de análise para o controle de qualidade de comprimidos contendo ABC.
The objective of this research was to develop and validate analytical methods for the amlodipine besylate (ABC) determination in tablets. Simple, accurate and precise spectrophotometric and HPLC methods were validate for ABC determination in samples containing 5.0 and 10.0 mg of ABC / tablet. For the spectrophotometric method, the first dilutions of samples were made in methanol and the consecutive in distilled water. Determination was made at 364.4 nm. Linearity was in the range of 41.0-61.0 µg/mL and r= 0.9996. The detection and quantitation limits were respectively, 0.54 µg/mL and 1.80 µg/mL. Accuracy and precision were respectively, 98.99% and 0.37%. For HPLC analysis, the following conditions were used: a LiChrospher ® 100 RP-18 Merck® (250 mm x 4,6 mm, 5µm) column; methanol: water with 1% of triethylamine adjusted to pH 5.0 with phosphoric acid (35:65), as mobile phase; a flow rate of 1.0 mL /min; UV detection at 238 nm and temperature of 22 ±1 °C . Retention time was 3.7 min. Linearity was in the range of 50.0 - 350.0 µg/mL and r = 0.9999. The detection and quantitation limits were respectively, 2.26 µg/mL and 7.52 µg/mL. Accuracy and precision were respectively, 100.18% and 0.37%. Both methods can be used in routine analysis for quality control of tablets containing ABC.

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48

Armand, Lucie. "Effet des nanoparticules de dioxyde de titane sur les métalloprotéases, influence des paramètres physicochimiques." Phd thesis, AgroParisTech, 2011. http://pastel.archives-ouvertes.fr/pastel-00771963.

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Une exposition aux nanoparticules (NP) de dioxyde de titane (TiO2) peut entraîner un remodelage matriciel, dans lequel la Matrix Metalloprotéase-1 (MMP-1) notamment pourrait jouer un rôle important. Pour vérifier cette hypothèse, nous avons 1/ mesuré l' expression de la MMP-1 sur des fibroblastes pulmonaires humains après exposition à des particules de TiO2 de différentes tailles, formes et variétés cristallines, ainsi qu' une NP de noir de carbone (NC), et 2/ administré des NP de TiO2 et de NC sur un modèle d‟emphysème pulmonaire induit par l' élastase chez le rat. Sur les fibroblastes pulmonaires humains, certaines NP de TiO2 induisent l' expression de la MMP-1 via l' interleukine-1β (IL-1β) et augmentent son activité. Les particules de TiO2 micrométriques induisent l' expression de la MMP-1 sans lien avec l' IL-1β et les NP de NC ne modulent pas l' expression de la MMP-1. L' exposition des rats aux NP de TiO2 n' entraîne pas d' effet ; l' exposition aux NP de NC entraîne une inflammation et une induction de l' expression de la MMP-12. Cette exposition aggrave, de plus, l' inflammation provoquée par l' élastase, ce qui n' est pas observé avec les NP de TiO2. Au total, notre travail montre bien un rôle pour les NP de TiO2 dans le remodelage matriciel, via l' induction et l' activation de la MMP-1 in vitro. In vivo, les NP de NCpeuvent aggraver ceertaines réponses à l' élastse. La composition chimique et la taille des particules semblent être des déterminants importants de leurs effets.

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David, Hélène. "Etude de matrices polymères permettant la libération contrôlée d'agents actifs en agriculture : expérimentation et modélisation des transferts de matière." Saint-Etienne, 1989. http://www.theses.fr/1989STET4004.

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L'agent actif considéré a été l'éthoprophos, principe nématicide utilisé en agrochimie, mais dans un premier temps, l'aniline a été utilisé comme agent simulant. Les processus d'absorption et de désorption dans l'eau, ont été modélisés, dans le cas d'un granulé composé d'EVA pur, à l'aide d'une solution analytique de l'équation de Fick. Un modèle mathématique basé sur une méthode numérique a été construit pour décrire les transferts à travers un granulé composé par un noyau et une enveloppe

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50

Hsu, Min-Chai, and 徐明才. "Influence of Fallow Dealing on Soil Physicochemical Characteristics." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/84082443644402998441.

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碩士
大仁科技大學
環境管理研究所
92
Abstract Sustainable development of water and soil resource is the main point of Taiwan’s agricultural strategy in future. After joined to WTO, There is a great impact to the crops. Taiwan’s crops lost their competitiveness not only in cost-effective, economic and benefit pressures but also less of water and policy issue to force them fallow or switch to another trade. Under the international trend of biodiversity, paddy rice field has already been requested not only procreation but also ecological and livelihood function within. For keep the base functions of the filed, the government encourages farmer reserve water into the paddy filed to keep the balance of ecological system.　But after full fill of water for a long time, the field might out of oxygen and weaken the activity of microorganism; it will affect the fertility and the physiochemical property of soil. The purpose of this research is discussing the effect of flooding and green manure planting. The result will be the consultation for government when establish fallow policies. In the study we made an experiment in a fallow land of paddy rice, which was divided into two blocks and treated as sabbath or planting green manure, respectively. There were four sampling stages planned : before reserving water、after reserving water、planting green manure and after green manure plowed. In each block we selected ten locations for sampling, each location was withdrawn four samples at four layers. Each layer was 20 cm in depth to a totality of 80 cm below the surface. All samples were analyzed for their chemical and physical properties. In the study some conclusion was gained: Ponding water has a great deal of influence on the soil properties. The soybean green manure and the sesbania green manure have few influences on the properties of the soil. The ploughing time is too short, so no significant results can be distinguished. According to the data of ion chromatography, we can differentiate the kinds of soil salts exited as NaCl, KCl, NH4Cl, CaSO4 and MgSO4. Majority of soil nutrition exists in the topsoil “0~20cm”, so the surface layer is the most exuberant place of soil vigor. The results show that the soil characteristics has not been significantly influenced by the 『fallow processing way』,except in a longer-term study.

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