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Kaur, Harkirat, and h_harkiratkaur@student rmit edu au. "Baking enzymes and microencapsulation strategies for retardation of staling." RMIT University. Applied Sciences, 2008. http://adt.lib.rmit.edu.au/adt/public/adt-VIT20081203.133339.
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The staling of baked products remains a significant cause of economic loss due to the loss of enjoyment seen as crumb firming occurs. The aims of the current project have been to investigate the stability of amylases in bakery formulations. In addition, the impact of partial hydrolysis products of starch on staling is investigated. Specific assays were used to measure Ñ-amylase and Ò-amylase, in the presence of the other potentially interfering activity. Ñ-Amylase activity levels appeared to gradually increase during the proofing stages and then to decline upon heating of the dough. However, the activity remaining in the final baked loaf was readily measurable indicating that not all of the enzyme had been inactivated. Free and total Ò-amylase activities were also measured and most was found to be in the free form. Ò-Amylase was unstable with only relatively low activities remaining in the final baked loaf. It appears that of the two amylolytic enzymes, Ñ-a mylase is sufficiently stable that it may exert some impact on the crumb characteristics in the freshly baked product and during subsequent storage. In order to assess the likelihood that amylolysis is of significance to crumb characteristics, HPLC was used to analyse aqueous extracts for sugars. Commercial flours were found to contain low levels of sugars with maltose being the predominant sugar present. A number of commercial breads were also analysed and the composition found to vary between the different samples. Typically maltose was present at higher levels than the other sugars. When experimental loaves were analysed, the patterns showed that other sugars declined during proofing whereas maltose remained at readily measurable levels. Upon baking and subsequent storage the amounts of maltose increased. These results are consistent with the findings that some amylolytic activity remains in the baked product. In the third phase of this study, a potential means of investigating the role of particular carb ohydrates in product textures and staling rates was examined. The approach of spray drying was used to prepare microencapsulated maltodextrin. The encapsulating agents used were based upon rice starch and guar galactomannan. When these microcapsules were incorporated into the breadmaking formulation and baked, it appeared that softer crumb characteristics were achieved. The data also indicates an effect of delay in the staling rates. In a preliminary evaluation of the potential of two X-ray scattering methods, it was found that both techniques appear useful. The differences seen for samples of bread crumb analysed at various stages of storage did not show large differences in the intensity patterns. Of the two approaches, small angle analysis (SAXS) appears to show greater potential for application in ongoing studies of staling. In conclusion, cereal grain Ñ-amylase may be more stable during breadmaking than previously thought. There appears to be an increase in the level of some low molecular weight sugars in the final, baked product. Microencapsulation may offer a useful technique for the study of the role of specific carbohydrates during baking and storage of breads.
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Assouad, Marie-Christine. "Reformulation packaging studies to delay staling in a bakery product." Thesis, McGill University, 1996. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=23866.
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Bakery products are important sources of nutrients in our diet. However, spoilage occurs shortly after baking. After microbial spoilage, the main spoilage problem is staling.Therefore, methods to control staling are of great importance to the bakery industry since staling results in millions of dollars annually in lost revenues.
Initial studies using a one variable at a time approach showed that enzymes, guar, algin and pectin gums and high fructose corn syrup could delay staling and resulted in an organoleptically acceptable product. Subsequent optimization studies using a Response Surface Methodology (RSM) approach show the appropriate levels of enzyme (Novamyl), guar gum and HFCS resulted in bagels with a textural and sensorial shelf life of 6 weeks at ambient temperature.
Furthermore, the cost of reformulating ($ sim$0.5 cent/bagel) is minimal and could easily be recovered through reduced production costs, reduced losses due to staling and additional sales and market areas.
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Alhajji, Latifah Abdullah Ali. "Investigation of the factors affecting the staling of Arabic flat bread." Thesis, Loughborough University, 2011. https://dspace.lboro.ac.uk/2134/8768.
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The focus of this thesis is the area of staling of Arabic flat bread (or pita bread). The reductions in shelf life due to bread staling cause significant economic losses in the Middle East where preservatives are not permitted. The aim was to investigate whether processing solutions could solve this problem. A commercial bread produced in Kuwait was initially studied. The industrial baking process was monitored closely, and the products analyzed for moisture content in Kuwait after storage at 4 and 20 °C. Representative samples were ground and freezedried in Kuwait, and transported to the UK for analysis by Differential Scanning Calorimetry (DSC). The findings from this study showed moisture content variations between different bread formulations after baking, however the DSC analysis was inconclusive due to possible changes in the freeze dried bread. The industrial process was thus replicated as closely as possible at Loughborough University so that the bread could be analysed immediately after baking and after up to 3 days storage. It was also found that high pressure stainless steel pans produced better DSC baseline stability compared to aluminium pans due to suspected leakage of the latter (used in literature studies), and were thus used for the rest of the study. Attention was also paid to the possibility that different parts of the bread receive different radiant heating intensities during baking as evidenced by the different degrees of brown coloration. This showed that whilst almost complete gelatinisation initially occurs, the highest levels of subsequent retrogradation occurred in an area intermediate between the centre and outside of the pita bread. This coincided with the region with the highest moisture content immediately after processing (and likely to receive the least amount of heat). A parallel study using DSC which subjected dough samples to a temperature profile similar to that found in baking also found that lower heating rates (with albeit higher heat exposure) produced greater amounts of retrogradation. In each case moisture contents during storage were comparable between samples, thus indicating that heating rates during processing is a key parameter governing subsequent retrogradation, and also that future studies should identify the sampling position within the bread when performing analyses. Thermocouple studies showed that the temperatures in the steam pocket that develops during puffing were close to that of the boiling point of water. Consequently, a further study was also performed in which Arabic flat bread samples were baked at different pressures (up to 2 bar) in a novel high pressure oven. The motivation was that changing pressure to increase baking temperatures could be a way of using processing rather than formulation methods to extend shelf life. Whilst applying pressure was found to retard subsequent retrogradation, it did result in breads becoming firmer during storage which was not the desired effect. However, this may be a consequence of the slightly lower moisture contents found in the bread baked at higher pressure.
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Alviola, Juma Novie Ayap. "Roles of carbohydrates and proteins in the staling of wheat flour tortilla." [College Station, Tex. : Texas A&M University, 2007. http://hdl.handle.net/1969.1/ETD-TAMU-1306.
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Ozkoc, Semin Ozge. "Investigation Of Quality And Staling Of Breads With Different Gum Formulations Baked In Different Ovens." Phd thesis, METU, 2008. http://etd.lib.metu.edu.tr/upload/3/12609678/index.pdf.
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The objective of this study was to determine the effects of different gums and their combination on quality and staling of breads baked in different ovens.
In the first part of the study, the effects of gums (xanthan, guar, k-carrageenan, hydroxypropyl methylcellulose, locust bean gum and their blends) on quality of breads baked in infrared-microwave combination and conventional ovens were investigated. In addition, macro and micro-structure, dielectric and thermal properties and acrylamide content of breads were studied.
Xanthan-guar blend addition improved bread quality with increasing specific volume and porosity values and decreasing hardness values of samples. More homogeneous closed-cell structure for conventionally baked control breads and channel formed cell structure for breads baked in infraredmicrowave
combination oven were observed. Dielectric properties of breads were found to be a function of gum type. No acrylamide was formed in microwave baked breads. Breads baked in infrared-microwave combination oven had similar acrylamide content with conventionally baked ones.
The second part of the study focused on staling. The hardness, retrogradation enthalpy, set back viscosity, FTIR outputs and crystallinity values of microwave-baked samples were found to be the highest. Infraredmicrowave combination heating made it possible to produce breads with similar staling degrees as conventionally baked ones and reduced the conventional baking time of breads by about 39%. Addition of xanthan-guar blend decreased hardness, retrogradation enthalpy and crystallinity values of breads. According to hardness data, in the presence of xanthan-guar blend
staling of breads baked in all types of ovens was delayed for 1 day.
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Koksel, Havva Filiz. "Effects Of Xanthan And Guar Gums On Quality And Staling Of Gluten Free Cakes Baked In Microwave-infrared Combination Oven." Master's thesis, METU, 2009. http://etd.lib.metu.edu.tr/upload/12610410/index.pdf.
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The objective of this study was to determine the effects of different gums, gum concentrations and their combination on quality and staling of gluten free cakes baked in microwave-infrared combination oven and conventional oven. In the first part of the study, the effects of different gums (xanthan and guar gum) at different concentrations (0.3%, 0.6% and 1.0%) and their blend on quality of gluten free cakes baked in microwave-infrared combination and conventional oven were investigated. The gelatinization properties of the cakes were also investigated.
Among different gums, xanthan-guar gum blend addition to the cake formulation improved cake quality with increasing specific volume as well as decreasing weight loss and crumb hardness values for both types of baking methods. Gum
blend addition also improved the cake acceptability in terms of texture, taste and the crust color of the cakes. The gelatinization degrees of cakes were found to decrease as the gum concentration increased, for both types of ovens.
In the second part of the study it was focused on effects of different gums, gum concentrations and storage times on staling of cakes. Addition of gum blend decreased hardness, weight loss, retrogradation enthalpy and the change in setback viscosity values of cakes for both types of ovens and slowed down staling for 2 and 3 days for cakes baked in microwave-infrared combination and conventional oven, respectively. In microwave-infrared combination oven, it was
possible to produce gluten-free cakes with similar quality with the conventionally baked ones even in a 75% shorter baking time.
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Bize, Magali. "An evaluation of the role of eggs and DATEM on the quality of gluten-free sorghum bread." Thesis, Kansas State University, 2012. http://hdl.handle.net/2097/13604.
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Master of ScienceFood Science
Fadi Aramouni
Due to an increase in awareness of celiac disease, the gluten-free market continues to expand. However, gluten-free breads are still characterized by a poor structure and overall mediocre quality. This research was aimed at determining the impact of egg addition as well as an antistaling agent (DATEM) on the quality of a batter-based gluten-free sorghum bread. Gluten-free bread loaves containing 20, 25, or 30% eggs (as is) on a flour basis were evaluated against a control (no egg). The impact of the antistaling agent, DATEM at 0.5% was also studied for each of these formulations. Quality factors evaluated included water activity, color, specific volume, and cell size. Texture profile analysis was performed to evaluate staling rate based on changes in crumb hardness values and a trained panel evaluated staling attributes by descriptive analysis. Finally, a consumer acceptance test on sorghum bread with and without eggs was also conducted. Results showed that sorghum breads with eggs had higher specific volumes than control (increase from 0.06 cm[superscript]3/g to 0.11 cm[superscript]3/g), while DATEM had a negative effect on the volume of gluten-free bread (decrease of 0.73 cm[superscript]3/g). Eggs also improved cell structure and produced significantly darker crust (p<0.05). Additionally, the addition of eggs reduced bread hardness (from 54 g force to 142 g force on fresh bread) and slowed the rate of staling over the 12 day storage period studied. Descriptive analysis results confirmed the findings of the texture analysis, showing control bread significantly harder (p<0.05) than egg-containing bread at days 0 and 4. The consumer test indicated a significant preference (p<0.05) for sorghum bread with eggs over the control. The overall acceptability score for this bread was above 6 on a 1 to 9 hedonic scale. The score was closer to 7 when the bread was rated by consumers with celiac disease. This research proved that the addition of eggs to a gluten-free sorghum bread formulation resulted in delayed staling and better overall quality and acceptability of the product.
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Rothman, Emma, and Jakob Erlandsson. "Potatisfibers inverkan på bröd : hur påverkas deg och bröd av potatisfiberns malningsgrad?" Thesis, Högskolan Kristianstad, Fakulteten för naturvetenskap, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-19719.
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Introduktion: Potatisfibern utgör ca 1 % av potatisens vikt och är en restprodukt vid tillverkningen av potatisstärkelse. Idag tillsätter flera välkända livsmedelsföretag potatisfiber i sina produkter. Den främsta anledningen till detta är för att fibern kan binda vätska 7–12 gånger sin egen vikt vilket kan ge en ekonomisk fördel. Syfte: Syftet med studien är att jämföra hur grovmalen respektive finmalen potatisfiber påverkar utvalda egenskaper i degen och brödet med särskilt fokus på brödets lagringsstabilitet. Metod: Pilottester Observationer av degegenskaper Mätning av vätskeförlust och brödvolym Instrumentell färgmätning med en kolorimeter Sensorisk bedömning av lagringsstabilitet Resultat: Pilottester av båda malningsgraderna av potatisfibern visade att vid en jämförelse av olika förbehandlingar så som skållning, blötläggning och tillsats direkt i degen, gav direkt tillsats av potatisfiber i degen flest fördelar, främst gällande mjukheten i degen. Vid observationen fanns en synlig färgskillnad mellan bröden med tillsatts potatisfiber och referensbrödet men detta säkerställdes inte vid den instrumentella färgmätningen. Brödens volym och vattenhållande förmåga påverkades inte av tillsats av potatisfiber. Den sensoriska bedömningen visade en upplevd torrhetskänsla för bröd med tillsatt potatisfiber (båda malningsgraderna) när det testades mot ett referensbröd. Den finmalda fibern påverkade lagringsstabiliteten mer än den grovmalda fibern gjorde. Slutsats: Malningsgraden gav inga märkbara skillnader på de utvalda deg- och brödegenskaperna. Potatisfiber hade inte tillräckligt stor påverkan på deg eller bröd för att antas vara lönsam att tillsätta vid brödbakning.Introduction: The potato fiber constitutes about 1 % of the weight of the potato and is a residual product in the manufacture of potato starch. Today, several well-known companies add potato fiber to their products. The main reason for this is because the fiber can bind liquid 7–12 times its own weight, which gives an economic advantage. Aim: The aim of this study is to investigate how the grind of potato fiber affects selected characteristics in dough and bread, with particularly focus on the storage stability of the bread. Method: Pilot tests Observations of dough characteristics Measure of water exchange and bread volume Instrumental color measurement with a colorimeter Sensory evaluation of storage stability Results: Pilot tests with both grinds of potato fiber showed that when comparing pre-treatments such as scalding, soaking and direct addition into the dough, a direct addition resulted with the most advantages, mainly regarding the softness of the dough. During the observations there was a visible difference in color between the potato fiber loaves and the reference loaf, which was not ensured in the instrumental color measurement. The volume and water retention in the bread was not affected by an addition of potato fiber. The sensory evaluation showed a perceived dryness for bread with added potato fiber (both grinds), when tested against a reference bread. The finely ground fiber affected the storage stability more than the coarse grounded fiber did. Conclusion: The grind gave no notable differences on the selected properties of dough and bread. The impact that grind had on dough characteristics and the finished bread were small.
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Bueso, Ucles Francisco Javier. "Antistaling properties of amylases, wheat gluten and CMC on corn tortilla." [College Station, Tex. : Texas A&M University, 2003. http://hdl.handle.net/1969.1/19.
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Thesis (Ph.D.)--Texas A&M University, 2003."Major Subject: Food Science and Technology" Title from author supplied metadata (record created on Jul. 18, 2005.) Vita. Abstract. Includes bibliographical references.
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Weber, Rebecca J. "Shelf life extension of corn tortillas." Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/1115.
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Fandio, Tchamou Guydame Carelle. "Caratterizzazione e studio delle proprietà fisico-meccaniche di due prodotti da forno a confronto: tortillas e piadine." Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2020. http://amslaurea.unibo.it/22127/.
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Durante lo studio riportato in questo elaborato finale sono state valutate le informazioni disponibili in letteratura relative alla caratterizzazione fisico-chimica e alle proprietà fisico-meccaniche di due prodotti da forno a confronto: tortillas e piadine. Per quanto riguarda le tortillas, sono state esaminate le informazioni relative alle proprietà fisico-meccaniche di tortillas attraverso diverse tecniche di arrotolabilità (soggettiva ed oggettiva) e di estensibilità.
La misurazione oggettiva della arrotolabilità è stata condotta utilizzando un TA.XT2 Texture Analyzer equipaggiato di un dispositivo di arrotolamento personalizzato. L'apparecchiatura è composta da un tassello cilindrico in acrilico (Ø 1,9 cm) e da una catena metallica che collega il tassello del cilindro al braccio dell'analizzatore di texture (3.5).
Per quanto riguarda le piadine, è stato riportato uno studio sulle caratteristiche chimico-fisiche, condotto su 12 piadine , in ci sono stai esaminati parametri quali Il pH, il contenuto di umidità, l'attività dell’acqua, Il test di estensibilità e il test di flessione a tre punti al fine di valutare le proprietà fisico-chimiche e meccaniche oggettive dei campioni . Le analisi fisico-chimiche hanno dimostrato valori costanti durante i primi 30 giorni di conservazione mentre la arrotolabilità soggettiva è risultata significativamente influenzata dal tempo di conservazione con punteggi ridotti osservati durante la conservazione . Infine, è stato fatto uno studio comparativo tra piadina e tortillas anche in relazione alle farcire e le caratteristiche strutturali relative. In conclusione si può affermare che potranno essere utilizzate le procedure di valutazione delle caratteristiche delle tortillas, maggiormente presenti nella letteratura internazionale, per lo studio delle proprietà fisico-meccaniche delle piadine anche al fine di creare prodotti innovativi a base del popolare prodotto da forno della Romagna.
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Silva, Laura. "Effects of barley flour and beta-glucans in corn tortillas." Texas A&M University, 2003. http://hdl.handle.net/1969/180.
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Oliveira, Denise Silva de. "Aplicação de xilanase e/ou ciclodextria glicotransferase (CGTase) na produção de pães /." São José do Rio Preto : [s.n.], 2010. http://hdl.handle.net/11449/100892.
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Resumo: O desenvolvimento da tecnologia de pães é um fenômeno de grande impacto na indústria de alimentos. Ao longo dos anos vários aditivos foram incorporados à tecnologia de panificação, elevando a qualidade destes produtos e fazendo crescer a sua aceitação pela população em geral. O objetivo deste trabalho foi estudar os efeitos sobre a qualidade do pão e sobre o processo de envelhecimento, da adição de enzimas na massa. As enzimas usadas foram xilanase produzida pelo fungo Thermoascus aurantiacus CBMAI 756 nas concentrações de 20, 35 e 50U/100 g de farinha de trigo e/ou da ciclodextrina glicosiltransferase (CGTase) produzida pela bactéria Bacillus clausii E16 nas concentrações de 15 e 30U/100 g de farinha de trigo, parcialmente purificadas. O mecanismo de ação dessas enzimas sobre os seus respectivos substratos arabinoxilana e amido, respectivamente, também foram avaliadas. Os pães adicionados de xilanase, CGTase e xilanase/CGTase foram produzidos em três etapas distintas. Para o estudo do envelhecimento os pães foram mantidos a temperatura de 4ºC durante 10 dias, e foram avaliados quanto à perda de água, a textura e a retrogradação da amilopectina. Os produtos obtidos pela ação da xilanase e CGTase sobre as arabinoxilanas e o amido, respectivamente, isolados da farinha de trigo, foram analisados por HPAEC-PAD e HPLC. O fungo T. aurantiacus exibiu uma variação no perfil enzimático de acordo com cada substrato usado no seu cultivo. O substrato que resultou no melhor perfil enzimático para o uso em panificação foi o sabugo de milho, porque esse extrato enzimático exibiu alta atividade xilanolítica e baixa atividade amilolítica e proteolítica. A adição de xilanase, CGTase e xilanase/CGTase aumentou o volume da massa e o volume específico dos pães. Quanto ao... (Resumo completo, clicar acesso eletrônico abaixo)Abstract: The development of bread technology is a phenomenon of great impact on food industry. For years, many additives were used on bread technology, increasing the bread quality and improving the acceptance of general population. The aim of this work was to study the effects on the bread quality and on the staling process, by adding enzymes to the dough. The enzymes used were xylanase from the fungus Thermoascus aurantiacus CBMAI 756 in the concentrations 20, 35 and 50U/100 g wheat flour and/or cyclodextryn glycosiltransferase (CGTase) from the bacteria Bacillus clausii E16 in the concentration 15 and 30U/100 g wheat flour, partially purified. The action mechanisms of these enzymes under the substrates arabinoxylan and starch, respectively, were also evaluated. The breads added of xylanase, CGTase and xylanase/CGTase were produced in three distinct stages. For bread staling study, the breads were stored at 4ºC for 10 days, and they were analyzed regarding to the moisture content, texture and amylopectin retrogadation. The products obtained by the action of xylanase and CGTase on arabinoxylans and starch, respectively, isolated from wheat flour, were analyzed by using HPAEC-PAD and HPLC. The fungus T. aurantiacus exhibited a variation on the enzymatic profile according to each substrate used on its cultivation. The substrate which resulted in a better enzymatic profile for using on breadmaking was corncob, since this enzymatic extract exhibited high xylanolytic activity and low amylolytic and proteolytic activities. The addition of xylanase, CGTase and xylanase/CGTase increased the dough volume and the specific volume of the breads. Regarding to the staling study, the enzymes added separated or together reduced amylopectin retrogradation and firmness of the crumb during storage, when compared... (Complete abstract click electronic access below)
Orientador: Célia Maria Landi Franco
Coorientador: Roberto da Silva
Banca: Myriam Salas Mellado
Banca: Caroline Joy Steel
Doutor
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Zweck, Nicholas Paul. "Farewell, Comrade Stalin! : Stalin's death and its aftermath in the Soviet Union, 1953-1954 /." Title page, contents and introduction only, 2001. http://web4.library.adelaide.edu.au/theses/09AR/09arz973.pdf.
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Keskin, Semin Ozge. "Effects Of Different Ovens And Enzymes On Quality Parameters Of Bread." Master's thesis, METU, 2003. http://etd.lib.metu.edu.tr/upload/1261817/index.pdf.
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The main objective of the study was to determine the effects of enzymes on quality of breads baked in halogen lamp-microwave combination, microwave and conventional oven. It was also aimed to determine the optimum processing conditions in these ovens. In the first part of the study, as independent variables, baking time, baking temperature for conventional ovenmicrowave power for microwave oven and microwave power and halogen power for combination oven was used. Weight loss, specific volume, firmness and color of the breads were measured during the study. The optimum baking conditions were determined as 13 min at 200°
C in conventional oven, 0.75 min at 100% power in microwave oven, 10 min at 60% power in halogen lamp oven, and 3 min at 30% microwave power and 70% halogen lamp power in halogen lamp-microwave combination oven. In the case of combination oven, specific volume and color values of breads were comparable with the conventionally baked breads but weight loss and firmness of them were still higher. The effects of different enzymes (&
#945
-amylase, xylanase, lipase &
protease) were studied to reduce the quality problems of breads baked in microwave and halogen lamp-microwave combination oven. The optimum baking conditions determined for each type of oven in the first part of the study were used in the investigation of the functions of enzymes on bread quality during baking and staling. As a control, no enzyme added breads baked at 200°
C for 13 min in conventional oven were used. All the enzymes were found to be effective in reducing initial firmness and increasing specific volume of breads baked in microwave and halogen lamp-microwave combination ovens. However, in conventional baking, the effects of enzymes on crumb firmness were seen mostly during storage. The usage of enzyme protease in the bread formulation resulted in breads with higher volume and darker color in all of the ovens. All of the enzymes were found to be effective to retard the staling of breads baked in conventional, microwave and halogen lamp-microwave combination ovens.
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Oliveira, Denise Silva de [UNESP]. "Aplicação de xilanase e/ou ciclodextria glicotransferase (CGTase) na produção de pães." Universidade Estadual Paulista (UNESP), 2010. http://hdl.handle.net/11449/100892.
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O desenvolvimento da tecnologia de pães é um fenômeno de grande impacto na indústria de alimentos. Ao longo dos anos vários aditivos foram incorporados à tecnologia de panificação, elevando a qualidade destes produtos e fazendo crescer a sua aceitação pela população em geral. O objetivo deste trabalho foi estudar os efeitos sobre a qualidade do pão e sobre o processo de envelhecimento, da adição de enzimas na massa. As enzimas usadas foram xilanase produzida pelo fungo Thermoascus aurantiacus CBMAI 756 nas concentrações de 20, 35 e 50U/100 g de farinha de trigo e/ou da ciclodextrina glicosiltransferase (CGTase) produzida pela bactéria Bacillus clausii E16 nas concentrações de 15 e 30U/100 g de farinha de trigo, parcialmente purificadas. O mecanismo de ação dessas enzimas sobre os seus respectivos substratos arabinoxilana e amido, respectivamente, também foram avaliadas. Os pães adicionados de xilanase, CGTase e xilanase/CGTase foram produzidos em três etapas distintas. Para o estudo do envelhecimento os pães foram mantidos a temperatura de 4ºC durante 10 dias, e foram avaliados quanto à perda de água, a textura e a retrogradação da amilopectina. Os produtos obtidos pela ação da xilanase e CGTase sobre as arabinoxilanas e o amido, respectivamente, isolados da farinha de trigo, foram analisados por HPAEC-PAD e HPLC. O fungo T. aurantiacus exibiu uma variação no perfil enzimático de acordo com cada substrato usado no seu cultivo. O substrato que resultou no melhor perfil enzimático para o uso em panificação foi o sabugo de milho, porque esse extrato enzimático exibiu alta atividade xilanolítica e baixa atividade amilolítica e proteolítica. A adição de xilanase, CGTase e xilanase/CGTase aumentou o volume da massa e o volume específico dos pães. Quanto ao...
The development of bread technology is a phenomenon of great impact on food industry. For years, many additives were used on bread technology, increasing the bread quality and improving the acceptance of general population. The aim of this work was to study the effects on the bread quality and on the staling process, by adding enzymes to the dough. The enzymes used were xylanase from the fungus Thermoascus aurantiacus CBMAI 756 in the concentrations 20, 35 and 50U/100 g wheat flour and/or cyclodextryn glycosiltransferase (CGTase) from the bacteria Bacillus clausii E16 in the concentration 15 and 30U/100 g wheat flour, partially purified. The action mechanisms of these enzymes under the substrates arabinoxylan and starch, respectively, were also evaluated. The breads added of xylanase, CGTase and xylanase/CGTase were produced in three distinct stages. For bread staling study, the breads were stored at 4ºC for 10 days, and they were analyzed regarding to the moisture content, texture and amylopectin retrogadation. The products obtained by the action of xylanase and CGTase on arabinoxylans and starch, respectively, isolated from wheat flour, were analyzed by using HPAEC-PAD and HPLC. The fungus T. aurantiacus exhibited a variation on the enzymatic profile according to each substrate used on its cultivation. The substrate which resulted in a better enzymatic profile for using on breadmaking was corncob, since this enzymatic extract exhibited high xylanolytic activity and low amylolytic and proteolytic activities. The addition of xylanase, CGTase and xylanase/CGTase increased the dough volume and the specific volume of the breads. Regarding to the staling study, the enzymes added separated or together reduced amylopectin retrogradation and firmness of the crumb during storage, when compared... (Complete abstract click electronic access below)
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Yezbick, Gabrielle. "Physicochemical Characterization and Isoflavone Profiling of Sourdough Soy Bread." The Ohio State University, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=osu1345313529.
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Amiky, Luciana Gerbovic. "Stalking." Pontifícia Universidade Católica de São Paulo, 2014. https://tede2.pucsp.br/handle/handle/6555.
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Previous issue date: 2014-09-03This dissertation addresses stalking, an ancient social phenomenon, little known and seldom studied in Brazil. The term, kept in English throughout this work for lack of equivalence in Portuguese, could be translated as "relentless persecution of" someone. The most frequent victims are women, and the action often derives from a relationship ended against the will of the one who will become the stalker. After discussing some concepts in stalking, built especially by jurists, physicians and psychologists, we will present the constitutive elements of the phenomenon, its categories and a brief history, also listing the framework of stalking under the laws of countries like the United States and European nations. The emphasis of this dissertation is on the Civil Law, which is why the criminal aspects of stalking will not be covered, even though they are basal to the prevention of the damage caused by the pursuer. Starting from the only two civil cases judged on stalking so far in the country, we will show how the stalker can be civilly liable based on Brazilian legal grounds, without the need for a specific antistalking civil law. We will then access the damage suffered by victims, which forms the basis for due compensation. Finally, we will discuss the principles of prevention and solidarity, as the damage caused by the practice of stalking is so onerous that effectively compensating the victim becomes an impossibility. Precisely because of the severity and growth of the phenomenon over the past few years is that we believe in the importance of the study of stalking by legal practitioners
A presente dissertação trata do stalking, um fenômeno social antigo, embora pouco conhecido e estudado no Brasil. O termo, mantido na língua inglesa ao longo deste trabalho por falta de correspondência fiel em português, poderia ser traduzido como perseguição implacável a alguém. As vítimas mais frequentes são mulheres, e a ação costuma ser decorrente de um relacionamento interrompido contra a vontade daquele que virá a se tornar o perseguidor. Após expor alguns conceitos de stalking construídos especialmente por juristas, médicos e psicólogos, apresentaremos os elementos constitutivos do fenômeno, suas categorias e um breve histórico, enumerando também o enquadramento do stalking consoante a legislação de países como os Estados Unidos e nações da Europa. A ênfase desta dissertação está no Direito Civil, razão pela qual os aspectos criminais do stalking não serão abordados, ainda que sejam basais para a prevenção dos danos causados pelo perseguidor. Partindo dos dois únicos julgados cíveis acerca do stalking existentes até o momento no país, mostraremos como o perseguidor pode ser civilmente responsabilizado, com base no arcabouço jurídico brasileiro atual, sem necessidade de uma lei cível antistalking específica. A partir da responsabilidade civil, adentraremos os danos sofridos pelas vítimas, os quais servirão de base para a devida indenização. Por fim, abordaremos os princípios da prevenção e da solidariedade, visto que os danos provocados pela prática do stalking são tão gravosos que tornar a vítima indene torna-se uma impossibilidade. Justamente por conta da gravidade e do crescimento do fenômeno ao longo dos últimos anos é que acreditamos na importância do estudo do stalking pelos operadores do Direito
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Lindhe, Axel. "Stalins ögon." Thesis, Linnéuniversitetet, Institutionen för film och litteratur (IFL), 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-44517.
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Rogers, Leslie. "Stalling Life." VCU Scholars Compass, 2013. http://scholarscompass.vcu.edu/etd/3118.
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Using a diagram, glossary, anecdotes, and first-person narrative histories, I explain how I use sculptural installation, image making, and serendipity to exploit the illogical to the point of being meaningful.
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Wietstock, Philip [Verfasser], Frank-Jürgen [Akademischer Betreuer] Methner, Frank-Jürgen [Gutachter] Methner, Thomas H. [Gutachter] Shellhammer, and Guido [Gutachter] Aerts. "Free radical-mediated formation of aroma-active aldehydes during beer production and storage and anti-staling effects of the hop dosage / Philip Wietstock ; Gutachter: Frank-Jürgen Methner; Thomas, H. Shellhammer; Guido Aerts ; Betreuer: Frank-Jürgen Methner." Berlin : Technische Universität Berlin, 2017. http://d-nb.info/1156184592/34.
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Chmelnizki, Dmitrij Flierl Bruno. "Die Architektur Stalins /." Stuttgart : Ibidem, 2007. http://catalogue.bnf.fr/ark:/12148/cb41350921m.
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Truman, Jennifer. "EXAMINING INTIMATE PARTNER STALKING AND USE OF TECHNOLOGY IN STALKING VICTIMIZATION." Doctoral diss., University of Central Florida, 2010. http://digital.library.ucf.edu/cdm/ref/collection/ETD/id/3075.
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This research was designed to expand the empirical knowledge and understanding of stalking victimization by examining both intimate and nonintimate stalking and the use of technology to stalk. To accomplish this, the current research examined differences among intimate and nonintimate stalking, stalking types (cyberstalking, stalking with technology, and traditional stalking), and stalking types by the victim-offender relationship. Specifically, this research examined demographic differences, differences in severity, seriousness, victim reactions and responses to and effects of stalking. Findings revealed that overall intimate partner stalking victims experienced greater levels of seriousness and severity of stalking, and expressed more fear than nonintimate partner stalking victims. Additionally, they were more likely to have engaged in self-protective or help-seeking actions. With regard to stalking type, victims who were cyberstalked and stalked with technology experienced a greater variety of stalking behaviors, were more likely to define the behaviors as stalking, and took more actions to protect themselves than victims who were traditionally stalked. Moreover, those who were stalked with technology experienced a greater severity of stalking. And when examining differences among stalking types by the victim-offender relationship, intimate partner stalking victims were still more likely than nonintimate partner stalking victims to have experienced a greater severity of stalking. This research contributed to existing research by being the first to examine cyberstalking and stalking with technology with a national dataset, and adding to the knowledge of differences between intimate and nonintimate partner stalking. Implications for policy and for research are discussed.Ph.D.
Department of Sociology
Sciences
Sociology PhD
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Utsch, Mirjam. "Strafrechtliche Probleme des Stalking /." Berlin : LIT, 2007. http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&doc_number=016498052&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA.
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Odon, Valèrie M. N. "2A-induced ribosome stalling." Thesis, University of St Andrews, 2014. http://hdl.handle.net/10023/4894.
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Originally 2A was characterised in foot-and-mouth disease virus. Site directed mutagenesis identified a C-terminus consensus motif [D(V/I)ExNPGP] and it is proposed that 2A interacts with the exit tunnel of the ribosome in a way that a specific peptide bond is skipped between the last glycine of 2A and the proline of 2B, thus providing a discontinuity in translation, resulting in release of discrete proteins from one single ORF. 2A was also identified in other picornaviruses, positive, single and double-stranded RNA insect viruses and mammalian rotaviruses. A motif present at the C-terminus of the 2A oligopeptide [D(V/I)ExNPGP] is very highly, though not completely conserved . The sequence upstream of this motif shows, however, no apparent conservation between 2As of different viruses. In this study, extensive site-directed mutagenesis were performed on several 2A sequences and a series of ‘hybrid' 2As comprising different consensus motifs juxtaposed with different upstream contexts were created as part of a detailed analysis of the mechanism of 2A-mediated ribosome stalling. The results demonstrated that a minimal region of twenty to twenty-three amino acids interacts with the exit tunnel of the ribosome to bring about a pause in processivity, alter the peptidyl transferase centre geometry and restrict the ribosome A site via two distinctive stalling mechanisms. Other molecular analyses tested here will require further optimisations or alternative methods: a visual method to explore the dynamics of re-initiation of translation from proline codon, purification of the translation-regulating factors and structural resolution of 2A sequences. Previously, cellular 2As were identified in non-LTR retrotransposons of trypanosomes. It is reported here as part of two other cellular organisms Saccoglossus kowalevskii (acorn worm) and Branchiostoma floridae (amphioxus). In the acorn worm, the nucleotides sequences corresponding to 2A motifs were part of the untranslated genome. In amphioxus, three 2A elements were identified in hypothetical proteins, and at the N-terminus of twenty non-LTR retrotransposons.
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Eke, Angela Wyatt. "Stalking offences and victim impact in a forensic sample of Ontario stalking survivors." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape10/PQDD_0002/MQ43378.pdf.
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Aul, Michael Markus. "Stalking - Phänomenologie und strafrechtliche Relevanz." Baden-Baden Nomos, 2008. http://d-nb.info/996391932/04.
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Borski, Ingrid. "Ärzte als Opfer von Stalking /." München, 2008. http://opac.nebis.ch/cgi-bin/showAbstract.pl?sys=000254361.
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Aul, Michael Markus. "Stalking - Phänomenologie und strafrechtliche Relevanz /." Baden-Baden : Nomos, 2009. http://aleph.unisg.ch/hsgscan/hm00279317.pdf.
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Bosch, Anton. "Stalins Bauernopfer am Schwarzen Meer /." Nürnberg : Histor. Forschungsverein der Deutschen aus Russland, 2009. http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&doc_number=018949181&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA.
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Williams, Stacey L., I. H. Frieze, and H. C. Sinclair. "Intimate Stalking and Partner Violence." Digital Commons @ East Tennessee State University, 2007. https://dc.etsu.edu/etsu-works/8147.
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Book Summary: In this exciting new book John Hamel, author of the ground-breaking Gender-Inclusive Treatment of Intimate Partner Abuse, and Tonia Nicholls go beyond the traditional intervention theories of domestic violence practiced today.
Offering alternative, unbiased and sometimes controversial views, theories, and current research, they, along with renowned contributors in the field, provide new treatment options that encompass a wide range of gender dynamics. Here are just some of the key principles covered: Interventions Should Be Based on a Thorough Unbiased Assessment Victim/Perpetrator Distinctions are Overstated, and Much Partner Abuse is Mutual Regardless of Perpetrator Gender, Child Witnesses to Partner Abuse are Adversely Affected, and are at Risk for Perpetrating Partner Abuse as Adults
This new gender-inclusive approach to assessment and intervention provides a significant departure from traditional paradigms of domestic violence, and offers a much-needed awareness to effectively prevent violence in our communities today and for future generations.
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Penkal, Jessica Lynn. "Factors Associated with Stalking Victimization." University of Dayton / OhioLINK, 2013. http://rave.ohiolink.edu/etdc/view?acc_num=dayton1375232327.
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Smolík, Viktor. "Stalking ve světě elektronických médií." Master's thesis, Vysoká škola ekonomická v Praze, 2012. http://www.nusl.cz/ntk/nusl-199051.
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Stalking is extremely complicated phenomenon, which exists in our society. Despite the fact it's the subject of psychology studies for a long time, the knowledge about this phenomenon has spread to the public in the last few decades. This circulation was supported by the growth of electronic media, because in connection with this penetration it becomes easier a faster than before and stalkers gained new instruments to their hands. Victims were becoming constantly more vulnerable and society became fully conscious of the need of criminalization of this phenomenon. Stalking is a multidisciplinary phenomenon, which pervades many branches of research. Despite the knowledge about this phenomenon in public, information science and information management deal with stalking minimally. Therefore this thesis analyses stalking as a multidisciplinary phenomenon from the view not only informatics, but also from the view of other sciences. This thesis points to individual aspects of attacks through electronic media, to simplicity of their use and to the methods of defence against them. It points to the need of protection of personal data not only in a private life, but also in a professional life.
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Del, Ben Kevin. "Stalking developing an empirical typology to classify stalkers /." Morgantown, W. Va. : [West Virginia University Libraries], 2000. http://etd.wvu.edu/templates/showETD.cfm?recnum=1482.
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Korkodeilou, Evgenia. ""We are invisible" : exploring the nature and impact of stalking through stalking victims' voices and experiences." Thesis, Swansea University, 2014. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.678637.
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Boterbloem, Kees. "Life and death under Stalin." Montreal : McGill-Queen's University Press, 1999. http://0-hdl.handle.net.biblio.eui.eu/2027/heb.05218.
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Au, Chris C. K. (Chris Chun Kwok) 1951. "A qualitative investigation into adjustment, recovery, and dynamic factors for people who were stalked." Monash University, Dept. of Psychological Medicine, 2003. http://arrow.monash.edu.au/hdl/1959.1/5518.
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Lopez, Maria. "The Difficulties in Prosecuting Stalking Cases." Honors in the Major Thesis, University of Central Florida, 2005. http://digital.library.ucf.edu/cdm/ref/collection/ETH/id/770.
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This item is only available in print in the UCF Libraries. If this is your Honors Thesis, you can help us make it available online for use by researchers around the world by following the instructions on the distribution consent form at http://library.ucfBachelors
Health and Public Affairs
Legal Studies
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Webster, Shelley. "Stalking the illusion : space in glass." Thesis, Royal College of Art, 2013. http://researchonline.rca.ac.uk/2829/.
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The visual system generates the perception of a world of meaningful three - dimensional objects from a stream of retinal signals – in the psychologist Richard Gregory’s words ’images in the eyes’. When this perception is consistent with information from other sources such as the ears and the muscles that guide movement, all is well and we are almost entir ely unaware of this process. But when it is not, we see illusions. To adopt Gregory’s phrase, ‘strange phenomena that challenge our sense of reality’ 1 . The project is inspired by the work of the German artist Ludwig Wilding (1927 – 2010), who refined appr oaches to the everyday phenomenon of moiré interference patterns to generate dramatic illusions of depth and movement in shallow box frame structures. 1 Gregory Richard L. 1990. Seeing Through Illusions . Oxford: Oxford University Press. p186 Based on the principle that the intersection of two sets of parallel lines generates the appearance o f a third set of lines, or moiré bands, Wilding’s innovation lay in the discovery that, by introducing a shallow space between the two layers of printed lines and by tilting and rotating them , the size and orientation of the se moiré bands can be manipulate d to produce converging contours and texture gradients that are perceived by the visu al system as forms in depth. This thesis builds on these observations to investigate the potential of the material and optical qualities of glass in combination with moiré interference effects to generate inconsistencies between th e images in the eyes and the objects that produce them, creating illusions of space.
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Björk, Rickard, and Adi Mesanovic. "Studenters uppfattning om stalkning i kontexten där gärningspersonen är främmande för offret : En kvalitativ och kvantitativ studie." Thesis, Mittuniversitetet, Avdelningen för samhällsvetenskap, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:miun:diva-23189.
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Introduktion. Föreliggande studie har redogjort för studenters uppfattning om stalkning i kontexten där gärningspersonen är främmande för offret. Stalkning som fenomen är så pass omfattande att det diskuteras i termen om ett eventuellt folkhälsoproblem. Då det är ett tämligen outforskat område i Sverige finns få studier gjorda kring allmänhetens uppfattning av stalkning. Studiens syfte var att undersöka huruvida studenters uppfattning om stalkning skiljde sig åt beroende på om de tilldelats ett stalkningsscenario med ett idealiskt eller ett neutralt offer. Metod. Totalt 44 studenter från Mittuniversitet deltog i studien med mixad design. Deltagargenererade skripts analyserades kvalitativ med en förhållandevis öppen metodologi. Resultat. Övervakning och förföljelse utgjorde de vanligast förekommande stalkningsbeteendena. Stalkningstypologin den inkompetente rapporterades i signifikant högre utsträckning i den idealiska gruppen, och typologin den hämndlystne förekom endast i den neutrala gruppen där den också var vanligast förekommande typologi. Ingen skillnad förelåg mellan den idealiska och den neutrala gruppen i uppfattningen om stalkningen som en brottslig handling. Diskussion. Studenters uppfattning av stalkning i studiens kontext överensstämmer i stort med den uppfattning som forskning har visat att allmänheten har kring fenomenet stalkning. Skillnader i stalkningstypologier mellan den idealiska och den neutrala gruppen härleds till hur offret framställts i de två scenariorna vilket kopplas till Christies teori om det idealiska offret. Framtida forskning bör undersöka hur psykisk problematik hos ett offer påverkar samhällets brottsofferbemötande.2014-06-03
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Dunlap, Emily Elizabeth. "STALKING MYTH ACCEPTANCE: AN INVESTIGATON OF ATTITUDINAL CONSTRUCTS ASSOCIATED WITH GENDER DIFFERENCES IN JUDGMENTS OF INTIMATE STALKING." UKnowledge, 2010. http://uknowledge.uky.edu/gradschool_diss/41.
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Emerging research has shown that women and men perceive criminal stalking differently, yet there is little research addressing why these differences exist. For example, mock juror research on intimate stalking has found that men are more likely than women to render lenient judgments (e.g., not-guilty verdicts). Understanding the underlying attitudes associated with differences in how men and women interpret whether certain behaviors would cause reasonable fear is crucial to an evaluation of current anti-stalking legislation. The primary goals of this research were: (1) to examine the extent to which beliefs that support stalking (i.e., stalking myth acceptance – SMA victim blame, SMA flattery, and SMA nuisance) predicted individual trial judgments of men and women, and (2) to test whether endorsement of SMA can be predicted from particular attitudinal correlates (e.g., hostility toward women). Overall, women were more likely than men (N = 360) to render trial judgments (e.g., guilty verdicts) supportive of the victim and were less likely to endorse SMA beliefs. Results also indicated that endorsement of particular SMA beliefs and personal experience (being the victim of and/or knowing a victim) explained why women and men differed on some trial judgments. For example, the odds of rendering a guilty verdict were less for participants who endorsed SMA flattery beliefs. In addition, participants who reported knowing someone who had been a victim were at greater odds of rendering a guilty verdict. Finally, participants who endorsed more traditional gender-role stereotypes were more likely to adhere to SMA beliefs. Results provide insight into the efficacy of current anti-stalking legislation that relies on a juror’s capacity to evaluate an “objective” interpretation (i.e., “reasonable person”) standard of fear for intimate stalking.
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Cass, Amy I. "Individual perceptions of stalking an examination of the influence of gender and the victim/offender relationship /." Access to citation, abstract and download form provided by ProQuest Information and Learning Company; downloadable PDF file, 218 p, 2007. http://proquest.umi.com/pqdweb?did=1404354151&sid=3&Fmt=2&clientId=8331&RQT=309&VName=PQD.
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Müller, Ines [Verfasser]. "Männer als Opfer von Stalking. : Eine kritische Betrachtung quantitativer Stalking-Studien unter dem Blickwinkel hegemonialer Männlichkeit. / Ines Müller." Berlin : Duncker & Humblot, 2010. http://d-nb.info/1238356699/34.
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Nelson, Megan E. "Predicting Posttraumatic Stress Disorder Among Stalking Victims." University of Dayton / OhioLINK, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=dayton1533558167223466.
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Chmelnizki, Dmitrij. "Architektur Stalins Ideologie und Stil 1929-1960 /." [S.l.] : [s.n.], 2004. http://deposit.ddb.de/cgi-bin/dokserv?idn=971298599.
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Sadtler, Susanne. "Stalking - Nachstellung : Entwicklung, Hintergründe und rechtliche Handlungsmöglichkeiten /." Baden-Baden : Zürich : Nomos ; Dike, 2009. http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&doc_number=018687009&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA.
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Kennedy, Mary Catherine. "Facebook and Panopticism: Healthy Curiosity or Stalking?" Ohio : Ohio University, 2009. http://www.ohiolink.edu/etd/view.cgi?ohiou1258038346.
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Tanner, Douglas Ray. "Genetic Analysis of Ribosome Stalling and Rescue." BYU ScholarsArchive, 2009. https://scholarsarchive.byu.edu/etd/2272.
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In eubacteria, ribosome stalling on broken messenger RNA transcripts can lead to cell death. The trans-translation quality control mechanism rescues many of these stalled ribosomes. In this process, tmRNA enters stalled ribosomes by mimicking a transfer RNA, accepting the stalled nascent peptide. The ribosome then releases the broken mRNA and resumes translation on a coding region within tmRNA itself. Translation of tmRNA marks the nascent peptide for destruction by the addition of a short proteolysis tag and the ribosome is released at a stop codon within the tmRNA open reading frame. An intriguing aspect of trans-translation is that the ribosome synthesizes one protein from two RNA templates. How is the proper site chosen on tmRNA to resume translation? Do the conserved pseudoknot structures help set the reading frame? Using a genetic selection to assay libraries of tmRNA mutants, we found that stable hairpin structures can functionally replace pseudoknot 1. We conclude that the role of pseudoknot 1 in tmRNA function is purely structural. Our results demonstrate that the inactivity of an RNA mutant designed to destroy a given structure should not be interpreted as proof that the structure is necessary for RNA function. Such mutations may only destabilize a global fold that could be formed equally well by an entirely different, stable structure. Broken mRNAs are not the only cause of ribosome stalling; stalling can also result from nascent peptide interactions with the ribosomal exit tunnel that inhibit peptidyl-transferase activity. SecM, TnaC, and ErmCL all stall ribosomes to regulate the expression of downstream genes. What other peptide sequences can cause ribosome stalling? We modified our tmRNA-based selection to screen libraries of random peptides and identified a number of novel stalling peptides, including the sequence FxxYxIWPP. This sequence interacts with the exit tunnel differently than SecM and TnaC as seen in studies using mutant ribosomes. Like SecM, stalling occurs on this sequence with the next aminoacyl tRNA trapped in the A site but unable to react with the nascent peptide. These results show that a variety of peptides can interact in the exit tunnel and peptidyl-transferase center to regulate ribosome activity.
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Sainz, Ysmara Haydee. "Public's Perception of Stalking| Victim-Perpetrator Relationship." Thesis, California Baptist University, 2018. http://pqdtopen.proquest.com/#viewpdf?dispub=10977785.
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Stalking has been a pervasive behavioral pattern that disrupts the lives of many. Previous researchers have examined factors that can predict the occurrence of stalking in victim-perpetrator relationships while simultaneously examining stalking type. Domestic violence and psychopathology have been possible predictors to stalking. A vignette survey examines the public’s perception of stalking within former lover, acquaintance, and stranger relationship. A 3x3 factorial MANOVA examined the effects of relationship and type of stalking to danger, violence, and safety. Results demonstrate an interaction effect between former intimate, stalking type of following and perceptions of violence and threat to safety. These findings suggest that prevention programs need to educate communities on domestic violence in intimate relationships and stalking.
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Pereira, João Filipe Rodrigues. "Stalking: análise das perceções de jovens universitários." Bachelor's thesis, [s.n.], 2014. http://hdl.handle.net/10284/4342.
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Projeto de Graduação apresentado à Universidade Fernando Pessoa como parte dos requisitos para a obtenção do grau de Licenciado em CriminologiaO stalking é um assunto muito retratado cientificamente, possuindo portanto uma relevância social e criminológica suficiente para que estudos no seu âmbito sejam realizados. Este Projeto de Graduação pretende reconhecer quais são as perceções que os jovens universitários têm acerca deste assunto, pois considera-se importante determinar estes dados num país em que não existe legislação anti-stalking. Julga-se ser uma idade boa para a realização deste tipo de estudos, pois como se refere na literatura, a idade a seguir à adolescência e inícios da idade adulta são das mais relatadas como idades problemáticas acerca deste assunto. Realizou-se portanto, primeiramente, uma extensa e importante pesquisa bibliográfica onde muitos pontos interessantes subjacentes ao stalking são retratados. Segue-se a metodologia do estudo, onde se descreve que o mesmo caracteriza-se como estatístico e de cariz descritivo e exploratório. Aplicar-se-á um questionário confidencial e anónimo à amostra determinada e seguidamente será realizada uma análise estatística dos dados obtidos através de um programa informático denominado SPSS. Espera-se que os resultados refiram que os jovens inquiridos possuem conhecimento suficiente sobre o stalking, pelo que a sua segurança esteja mais revestida e espera-se ainda que as conclusões encontradas coincidam com as descritas na literatura científica, o que poderá tornar este estudo ainda mais interessante e mais um potenciador para a descrição da necessidade em criar uma legislação de combate ao stalking em Portugal.
Stalking is a subject portrayed very scientifically, therefore it has a sufficient criminological and social relevance to create studies under it. This Graduation Project aims to recognize what are the perceptions that young students have about this subject, because it is considered as important, to determine this information in a country where there is no anti-stalking legislation. It is believed to be a good age to carry out this type of study, because as mentioned in the literature, age below to adolescence and early adulthood are those commonly reported as problematic ages about it. Was held, first, an extensive and important research in the scientific literature where many interesting points underlying stalking are pictured. Following is the methodology of the study, where it describes the nature of this project, as statistical, descriptive and exploratory. A confidential and anonymous questionnaire to the sample determined will be applied and then will be done a statistical data analysis conducted through a computer program called SPSS. It is expected that the results refer that the young people surveyed have sufficient knowledge about stalking, so their security is more watered down and is even expected that the conclusions obatained with this data analysis coincide with those described in the scientific literature, which may render this study also more interesting and an enhancer for the need to introduce legislation to combat stalking in Portugal.