Dissertations / Theses on the topic 'Wine extracts'

Mestrado em Viticultura e Enologia - Instituto Superior de Agronomia / Faculdade de Ciências e Tecnologia. Universidade do Porto
The aim of this study is to evaluate the effects of oak alternatives in red wine. The alternatives have been used: tannins of control enological tannin, tannin and extract of oak wood "Dialog", used doses were minimum, average and maximum. After one month aging in 10L bottles chemical composition and sensory analysis were evaluated. At the beginning of evaluation general analysis of wine were determined (% vol, pH, SO2, sugar, etc.) and analyzes which linked to phenolic compounds, (intensity and color tone, total anthocyanins, coloured anthocyanins, ionization index, polymeric pigments, total pigments, polymerization index, index of total polyphenols, total phenols, and CIELab analyze of color. Analyses showed that there are no major differences between samples, only the wine with concentration of oak extract 0.225 g/l have slightly higher values of total phenols, total polyphenols index and total anthocyanins. In terms of sensory analysis, in the tasting panel found no major differences in the overall assessment parameter, aroma and taste balance, some differences were found in wine with oak extract dose 0.225 g/l.

Projeto de Pós-Graduação/Dissertação apresentado à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de Mestre em Ciências Farmacêuticas
A mudança de hábitos e costumes da sociedade que tem vindo a acontecer, principalmente nos últimos anos, conduziu a uma alteração dos padrões de alimentação e a um maior sedentarismo, o que resultou numa preocupação generalizada, por parte dos cidadãos, em tentar minorar problemas de saúde decorrentes deste estilo de vida. Como resposta a esta situação, a indústria alimentar reforçou a sua política de investigação, surgindo um novo tipo de alimentos, denominados alimentos funcionais. O interesse por parte dos consumidores por estes alimentos tem vindo a crescer, pois para além da função nutricional básica que possuem, apresentam benefícios para a saúde humana, tornando-se portanto um mercado bastante promissor. No nosso país existe já uma variedade de alimentos funcionais, como ovos enriquecidos com ácidos gordos ómega-3, tomate rico em licopeno, leite ou iogurtes com cálcio adicionado, entre outros. Portugal é um importante produtor de vinho, com as exportações a aumentar, o que demonstra o dinamismo do setor. O vinho e a vinha têm, na sua constituição, compostos fortemente antioxidantes e com um amplo espetro de propriedades biológicas passíveis de serem extraídas. Os componentes fenólicos são um exemplo de compostos bioativos de grande relevância, apresentando uma variedade de propriedades fisiológicas, tais como antioxidante, cardioprotetora, anticarcinogénica, antiinflamatória, antienvelhecimento, antimicrobiana. Por conseguinte, o interesse por parte da indústria alimentar por estas propriedades tem vindo a aumentar, assim como o dos consumidores, que cada vez são mais exigentes. Desta forma, pretende-se, para além de realizar uma revisão bibliográfica sobre alimentos funcionais no geral, conhecer a composição dos constituintes extraídos do vinho de uva ou da videira, que possam ser incorporados em alimentos já existentes, de forma a trazer benefícios para a saúde e bem-estar do individuo. De acordo com isto e com o desafio final deste trabalho, propôs-se um alimento funcional, mais concretamente, uma massa enriquecida com antioxidantes extraídos do vinho de uva ou da videira, assim como toda a conjuntura associada à extração e à quantificação dos compostos fenólicos dos extratos, o processo de desenvolvimento da massa e a avaliação da sua composição. The changing habits and mores of society that has been happening, especially in recent years led to a change in the eating patterns and to a more sedentary way of life, which resulted in a widespread concern from the citizens who try to minimize the health problems caused by this lifestyle. In response to this situation, the food industry reinforced its research policy and a new type of food emerged, the so-called functional food. The consumers show an increasing interest for this kind of food because, apart from its basic nutritional function, it brings benefits to human health, thus becoming a very promising market. In our country there are already a variety of functional foods as eggs fortified with omega-3, tomato rich with lycopene, milk or yoghurt with calcium added, among others. Portugal is an important wine-producing country; the exports are increasing, hence demonstrating the sector’s dynamism. The wine and the vine have in their constitution strong antioxidant compounds and a broad spectrum of biological properties that can be extracted. The phenolic compounds are examples of highly relevant bioactive compounds, showing a variety of physiological properties, such as antioxidant, cardioprotective, anti-carcinogenic, anti-inflammatory, anti-aging, and antimicrobial properties. Therefore, the interest from both the food industry and the consumers - who are more and more demanding - is increasing. Overall, this dissertation aims not only at performing a bibliographic revision on functional food as a whole, but also at getting to know the composition of the compounds extracted from the grape wine or the vine which may be added into existing food, so to bring benefits for the individuals’ health and well-being. According to this purpose and to the ultimate challenge of this dissertation, a functional food is suggested, a pasta enriched with antioxidants extracted from grape wine or vine, as well as the whole circumstances associated with the extraction and the quantification of the phenolic compounds of the extracts, the process to develop the pasta and the evaluation of its composition.

Mestrado em Viticultura e Enologia - Instituto Superior de Agronomia / Universidade do Porto. Faculdade de Ciências
Currently, wine fining is still a common practice, in which, the mechanisms and consequences are not entirely defined. Considering the complexity of the phenomena and the difficulties related to the analysis of the main compounds involved (colloids, tannins, proteins), only a few authors cited proposed theories that explain these mechanisms. The main goal is the clarification and decrease of phenolic compounds, regarding in particular the excess of astringency in wines. Protein fining agents used in Enology present a varied physico-chemical composition subsequently, the distribution of molecular weight and charge density influence their properties. Meanwhile, the incresing problems during the 90s (last century) with the BSE desease, led the oenological industry, to a certain deal of concern, regarding the products used, particularly in fining agents used in wines. As a result, the subject of plant proteins for collage in wines followed the phases imposed by the OIV, Portuguese and European regulations. The present work studied the effect of fining agents from vegetable and microbiological proteins on the physico-chemichal composition in wines, in particular anthocyanins. The results were compared with the ones obtained by using bentonite and egg albumin. In the laboratory the following analyses had been made: measurements on the physico-chemical parameters of color, using Somers method, and assays of high pressure liquid chromatography (HPLC), to verify the effect of the finning treatment on total amount of anthocyanins. In all fining agents used, there was a decrease in color intensity, total anthocyanins, colored anthocyans and tannins, although was more pronounced in non-traditional fining agents. For the chromatograms it was verified a decrease in the anthocyanin concentrations. This results obtained with non conventional fining agents led to a smaller decrease then the results from the tradicional protein fining agents, concerning the anthocyanins parameters and the decreasing of tanins, involved in astringency.

Com o aumento da população e crescimento da produção industrial, há uma crescente quantidade de resíduos provenientes destas transformações. Neste estudo o foco são os coprodutos do processo de vinificação, conhecidos como bagaço. Anualmente são produzidas no mundo 60 milhões de toneladas de uva, das quais 80% são utilizadas no processo de vinificação, gerando toneladas de co-produtos orgânicos pouco aproveitados. Este é caracterizado por conter altas concentrações de compostos fenólicos, os quais podem ser reaproveitados como antioxidantes. Assim, o principal objetivo deste projeto foi apresentar a influência de diversos métodos de extração sobre a composição química e a atividade antioxidante destes extratos/frações. Para isso foram realizadas extrações por micro-ondas, ultrassom e líquido-líquido, com solventes de polaridades diferentes (etanol, água, metanol, hexano, clorofórmio e acetato de etila). Além disso, o extrato foi fracionado com auxílio de coluna aberta utilizando sílica como fase estacionária e como fase móvel solventes de diferentes polaridades. A caracterização química foi realizada através de Cromatografia Líquida de Alta Eficiência com detector UV-Vis (CLAE-UV) e Espectrometria de Massas de Alta Resolução (EMAR). Entre os principais compostos identificados estão os fenólicos como a rutina, o ácido gálico, a catequina, e alguns carboxilatos como o ácido linoleico e o ácido esteárico. Nas extrações realizadas podemos identificar que o solvente etanol, em todos os métodos de extração, obteve melhores resultados referente a qualificação e quantificação de compostos químicos em análise com CLAE-UV. A avaliação da capacidade antioxidante foi realizada através do método 2,2-difenil-1-picrilhidrazil (DPPH•). Os dados obtidos por extração micro-ondas mostraram uma maior porcentagem de varredura (2,44%±36,64), quando o solvente utilizado foi o etanol. Na extração por sonografia, os valores mais elevados 2,07%±74,22 foram observados utilizando-se acetato de etila. Na extração líquido-líquido o maior percentual de varredura (0,61±33,62) foi observado para o solvente acetato de etila. Em geral, os extratos obtidos por extração com micro-ondas apresentaram maior teor de compostos fenólicos (0,04±13,18 a 6,02mg±107,03 GAE/100g). Os resultados obtidos neste projeto indicam que este co-produto pode ser melhor aproveitado para a aplicação como uma fonte de ingredientes funcionais, como suplementos alimentares ou na indústria cosmética, por conterem compostos importantes (sic).
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With increasing population and industrial production growth, there is an increasing amount of waste coming from these transformations. The focus of this study will be on the co-products of the winemaking process, known as grape marc. Every year 60 million tons of grape are produced, 80% of which are used in the winemaking process, generating tons of underutilized organic co-products. This is characterized by its high concentrations of phenolic compounds which can be reused as antioxidants. Thus, the main goal of this project was to present the influence of different extraction methods on chemical composition and antioxidant activity of these extracts/fractions. For this, the extractions were performed by microwave, ultrasound and liquid-liquid, with different polarities solvents (ethanol, water, methanol, hexane, chloroform and ethyl acetate). Moreover, the extract was fractionated with the aid of an open column using silica as stationary phase and different polarities solvents as mobile phase. The chemical characterization was performed by High Performance Liquid Chromatography with UV-Vis detector (CLAE) and High Resolution Mass Spectrometry (HRMS). Among the main compounds identified are phenolics such as rutin, gallic acid, catechin, and some carboxylates such as linoleic acid and stearic acid. In the extracted extractions we can identify that the ethanol solvent, in all extraction methods, obtained better results regarding the qualification and quantification of chemical compounds in analysis with HPLC-UV. The evaluation of antioxidant capacity was carried out using the 2,2-diphenyl-1-picrylhydrazyl (DPPH •) method. The data obtained by microwave extraction showed a higher percentage of scanning (2,44%±36,64), when the solvent used was ethanol. In the extraction by sonography, the highest values 2,07%±74,22 were observed using ethyl acetate. In the liquid-liquid extraction the highest percentage of sweep (0,61±33,62) was observed for the solvent ethyl acetate. In general, the extracts obtained by extraction with microwaves presented higher levels of phenolic compounds (0,04±13,18 a 6,02mg±107,03 GAE/100g). The results obtained in this project indicate that this co-product can be better utilized for the application as a source of functional ingredients, as food supplements or in the cosmetic industry, because they contain important compounds (sic).

Doutoramento em Biologia
O vinho é uma mistura complexa de uma vasta gama de metabolitos, os quais impactam a saúde humana de uma forma sinergística. A multiplicidade de possíveis combinações metabólicas depende de muitos fatores, desde a variedade de uva e terroir até aos processos de vinificação, envelhecimento e armazenamento. Muitos dos constituintes do vinho foram estudados nas últimas décadas, pelo que é atualmente aceite que, principalmente devido ao alto teor de antioxidantes, o consumo regular e moderado de vinho pode proteger contra certos tipos de cancro, doenças cardiovasculares e neuronais. Apesar dessas descobertas notáveis, algumas preocupações surgiram recentemente no setor em termos da segurança e saúde, devido a reações alérgicas de consumidores que são suscetíveis a certos aditivos enológicos de origens exógenas, frequentemente aplicados durante a vinificação. Por outro lado, é atualmente necessária uma pesquisa sobre os benefícios associados a moléculas específicas que existem no vinho e com que eficácia estas atingem órgãos-alvo em humanos, após a sua passagem através da extensa via digestiva. De modo a superar as preocupações do consumidor relacionadas com a ampla aplicação de aditivos exógenos, estudámos novos agentes de colagem proteicos obtidos a partir de estirpes enológicas de Saccharomyces cerevisiae. Os resultados demonstraram que os extratos proteicos de levedura são especialmente eficazes na clarificação e estabilização de vinhos brancos, devido à sua superior capacidade de prevenir e tratar fenómenos de oxidação, quando comparadas com proteínas de origem animal. Por outro lado, investigámos os potenciais benefícios dos componentes antioxidantes do vinho, através do estudo de diferentes misturas de polifenóis e suas potenciais sinergias a partir de um modelo celular de envelhecimento inovador, baseado em células de Progeria. Os resultados obtidos indicaram que a matriz completa dos vinhos causa maior redução de stress oxidativo, em comparação com polifenóis individuais, como sendo o resveratrol. Além disso, através de um ensaio in vivo, explorámos a biodisponibilidade de metabolitos derivados de um polifenol do vinho em amostras de plasma, confirmando a existência de possíveis formas bioativas após 6 semanas de intervenção. Em geral, ao combinar os três eixos i) o desenvolvimento de tratamentos de levedura alternativos para a colagem de vinho, que substituem aditivos exógenos; (ii) as novas descobertas sobre o potencial antioxidante de diferentes tipos de vinhos; e (iii) o estudo dos potenciais benefícios anticancerígenos dos constituintes bioativos do vinho para a saúde dos consumidores, esta tese abre novos horizontes sobre como um conhecimento mais generalizado sobre o vinho e a saúde podem contribuir para uma indústria vinícola mundial melhorada, mais segura e com maior conscientização sobre a saúde do consumidor
Wine is a complex mixture of a vast range of metabolites that synergistically impact human health. The vast array of possible metabolic combinations depends on many factors, from the grape variety and terroir influence to the winemaking processes, aging and storage. Many of these wine constituents have been studied over the last decades, so it is currently accepted that mostly due to a high antioxidant content, a regular and moderated consumption of wine may protect against certain types of cancer, cardiovascular and neuronal diseases. Despite these remarkable findings, some safety and health concerns have been recently raised among the sector due to allergic reactions of susceptible consumers to some oenological additives from exogenous sources that are frequently applied during winemaking. On the other hand, further research is necessary on the benefits of specific wine bioactive molecules and to what extend they reach the target organs in humans after their passage through an extensive digestive pathway. In order to overcome the consumer’s concerns on the extensive application of exogenous additives, we have studied novel proteinaceous fining agents obtained from oenological Saccharomyces cerevisiae strains. Results exposed that these yeast protein extracts are especially efficient for white wines clarification and stabilization, due to their superior capacity to prevent and cure oxidation phenomena when compared to animal fining proteins. On the other hand, we have investigated the potential benefits of wine antioxidant components by studying different polyphenolic mixtures and their potential synergies in an innovative aging cell model based in Progeria cells. Results demonstrated that the whole wine matrix increases oxidative stress reduction when compared to individual polyphenols, such as resveratrol. Further, through a human study we explored the bioavailability of polyphenolic metabolites in plasma samples and confirmed their existence in possible bioactive forms after 6 weeks of intervention. Overall, by combining the three axis i) the development of alternative yeast-based treatments for wine fining that substitute exogenous additives; ii) the findings on the potential antioxidant of different types of wines; and iii) the study of the potential anti-carcinogenic benefits of wine bioactive constituents to consumers’ health, this thesis sheds new lights on how an extended knowledge on Wine&Health may contribute for a better and safer global wine industry, with a raised awareness on the consumer’s health.

Thesis (M.S.)--Florida State University, 2009.
Advisors: David Larbalestier and Justin Schwartz, Florida State University, College of Engineering, Dept. of Mechanical Engineering. Title and description from dissertation home page (viewed on May 11, 2010). Document formatted into pages; contains viii, 55 pages. Includes bibliographical references.

Thesis (Ph. D.)--Illinois State University, 1993.
Title from title page screen, viewed March 10, 2006. Dissertation Committee: Alan J. Katz (chair), Herman E. Brockman, David F. Weber, Brian J. Wilkinson, Marjorie A. Jones. Includes bibliographical references (leaves 146-159) and abstract. Also available in print.

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
As condições climáticas apresentam forte influência na cultura da videira. O alto índice de precipitação e a baixa amplitude térmica, por exemplo, podem fazer com que as uvas não alcancem índices adequados de maturação. Com o objetivo de verificar o efeito da desfolha, da aplicação do ácido abscisico e de extratos vegetais na qualidade de uvas, dois experimentos foram conduzidos em vinhedo comercial com as cvs. Primitivo e Malbec, respectivamente, em Água Doce–SC. Os tratamentos foram os seguintes para o experimento 1: 1) testemunha (sem tratamento); 2) desfolha manual no início da maturação (estádio “pintor”); 3) desfolha manual 15 dias após a primeira desfolha; 4) ácido abscísico 200 mg L-1; 5) ácido abscísico 400 mg L-1; 6) ácido abscísico 600 mg L-1. Para o experimento 2 foram incluídos dois tratamentos adicionais: 7) extrato de gervão 100 g L-1, 8) extrato de capim limão 100 g L-1. Foram realizadas as seguintes avaliações: massa e diâmetro de bagas, diâmetro e comprimento de ramos, massa de cachos, teor de sólidos solúveis, acidez titulável, relação sólidos solúveis/acidez, pH, teor de antocianinas, polifenóis totais, teor de flavonoides, intensidade de cor, radiação fotossinteticamente ativa, índice de clorofila, índice de desfolha e de clorose, luminosidade, croma, tonalidade, índice de coloração para bagas vermelhas e teor de álcool para o vinho. A desfolha e a aplicação de S-ABA não apresentou efeitos sobre as características químicas dos cachos e bagas nas duas cultivares. Houve maior radiação fotossinteticamente ativa nos tratamentos de desfolha e S-ABA. A aplicação de S-ABA proporcionou clorose nas folhas, seguido de baixo teor de clorofila, ocasionando a senescência, seguido de desfolha. A desfolha e a aplicação de ácido abscísico proporcionaram níveis aumentados de polifenóis totais, antocianinas, flavonoides e intensidade de cor, tanto na uva Primitivo, quanto na Malbec e no vinho. Os extratos vegetais aplicados não influenciaram nas análises físico-químicas, no teor de antocianinas e polifenóis totais, apenas no teor de flavonoides e intensidade de cor na cv Malbec.
Climatic conditions have a strong influence on grapevine cultivation. The high rate of rainfall and low temperature range, for example, can cause the grapes do not reach adequate maturation indexes. In order to check the effect of defoliation, the application of abscisic acid and application of plant extracts on the quality of grapes, two experiments were conducted in commercial vineyard with the cvs. Primitivo and Malbec, respectively, in Água Doce – SC. The treatments were as follows for experiment 1: 1) control (no treatment); 2) manual defoliation in early maturation (‘veraison’); 3) defoliation 15 days after the first manual defoliation; 4) abscisic acid 200 mg L-1; 5) abscisic acid 400 mg L-1; 6) abscisic acid 600 mg L-1. For experiment 2 were included two additional treatments: 7) gervão extract 100 g L-1, 8) extract lemon grass 100 g L-1. The following reviews were carried out: mass and berry diameter, diameter and length of branches, number and mass of branches, soluble solids, titratable acidity, soluble solids/acidity, pH, anthocyanins, total polyphenols, flavonoids, color intensity, photosynthetically active radiation, chlorophyll index, index of defoliation and chlorosis, lightness, chroma, hue, color index for red berries and alcohol content for wine. Defoliation and application of S-ABA showed no effects on the chemical characteristics of the bunches and berries in the two cultivars. There was a higher photosynthetically active radiation treatments of defoliation and S-ABA. The application of S-ABA provided chlorosis in leaves, followed by low chlorophyll content, causing the senescence, followed by defoliation. Defoliation and application of abscisic acid have provided increased levels of total polyphenols, anthocyanins, flavonoids and color intensity, both in Primitivo grape as the Malbec and wine. The plant extracts applied did not influence on the physical and chemical analyses, the anthocyanins and total polyphenols, flavonoids content only and intensity of color in cv Malbec.

Radars, as the name suggests, were traditionally used for Radio Detection and Ranging. Nevertheless, advances in high resolution electromagnetic simulations, Ultra Wide-Band sources, signal processing and computer technologies have resulted in a possible perception of radars as sensors for target discrimination. In this thesis, the feasibility of discrimination between targets even with minor variations in structure and material composition on the basis of radar echoes is effectively demonstrated. It is well-known that the echoes from any target are affected by its natural frequencies which are dependent only on the shape and material composition of the target, and independent of the aspect angle or the incident waveform. The E-pulse technique is based on the fact that incident waveforms can be designed that uniquely annihilate the echoes from chosen regions of a target, and forms the basis of the method of discrimination proposed in this thesis. Earlier methods reported in the literature, effectively discriminated only between different classes of targets with substantial variations in the overall dimensions of the body. Discrimination of targets of the same class with a minor structural modification or with a material coating on specific areas was rather difficult. This thesis attempts and successfully validates a method which comprehensively addresses this problem. The key idea of this method is to use the higher frequency resonances (which characterise the finer details of a target) in the E-pulse technique. An obviously important aspect of target discrimination is therefore that of precisely estimating the natural frequencies for each target and understanding the changes in these frequencies, and their associations with the changes in structure and material composition. Current approaches to determine these frequencies are either based In the time or frequency domains. While the latter approach comprises the computation of the roots of a related determinantal equation, in the time domain, the natural frequencies are extracted from the response of a target to an impulse. Such a response can either be generated from actual experiments or by simulating the scattering response using Computational Electromagnetic (CEM) techniques. In this work, the impulse response is obtained from the frequency response of the scatterers in the frequency range of interest. Since no single CEM technique can effectively cover the entire range of frequencies needed for the E-Pulse synthesis. The Method of Moments and Physical Optics have been used for low and high frequency scattering respectively. The results obtained using the latter technique are validated by comparing with those obtained using Method of Moments at the transition frequencies and Geometrical Theory of Diffraction (GTD). The natural frequencies (i.e., poles of a corresponding transfer function) are extracted from the impulse response using Prony's algorithm. One of the parameters in this method is the number of such poles (i.e.. the order of the transfer function) present in the response, and the accuracy of the computed pole values depends on this assumed order. Here, the Hankel singular values of a transfer function is used to estimate the number of poles. This in turn implies that a specific norm of the error between a transfer function corresponding to the frequency response generated earlier, and a transfer function with an assumed order obtained using Prony's method is minimised. In the thesis, a wide range of target shapes are considered for purposes of illustration: wires, cylinders, spheres, plates and complex bodies such as aircraft, and the discrimination capability is demonstrated by introducing minor perturbations in their shape and/or material composition. .The following cases are considered here: (a) Wires: Conducting wires with a protrusion in one segment; conducting wire from another coated with a dielectric in a segment, (b) Cylinders: Conducting cylinders with one perturbed; conducting cylinders with a portion scrapped off in the middle, (c) Plates: Conducting plates with a elongation on one comer; conducting plate with another one with a hole in the centre, (d) Spheres: Conducting spheres with different radii; conducting spheres with Radar Absorbing Material coated spheres with different coating thickness; conducting spheres with chiral coated spheres with varying coating thickness, (e) Aircraft: Canonical model of MiG-29 aircraft from a similar one with stores placed under the wing.

Ce travail de thèse concerne l'étude d'extracteurs d'air hybrides éoliens. Il se décompose en des investigations amont et appliquées. Dans la partie amont, des simulations fines ont été effectuées en conduite carrée avec et sans rotation, pour des nombres de Reynolds turbulents de l'ordre de 600, afin d'analyser l'impact de la rotation sur la turbulence. Elles ont montré que la rotation rompt la symétrie de l'écoulement. La partie appliquée est dédiée à la conception d'une nouvelle géométrie d'extracteur d'air. Cette géométrie a été proposée à partir de l'analyse de simulations RANS. Ses performances ont été confirmées par des mesures expérimentales sur banc d'essais. Les tests en soufflerie d'un système de captage d'énergie éolienne, conçu pour l'extracteur, ont mis en évidence son adéquation au régime de fonctionnement de l'extracteur. Les essais expérimentaux de l'extracteur complet, montrent que le système de captage apporte une part significative de l'énergie. Des essais en soufflerie ont permis d'observer le comportement global de l'extracteur
This PhD work concerns the study of hybrid air extractors. It is composed of upstream and applied investigations. In the upstream part, fine simulations are realized in square duct flow with and without rotation to analyse the impact of rotation on turbulence. It is found that rotation removes symmetry property of the flow with turbulent Reynolds number of 600. The applied part is dedicated to the conception of a new air extractor geometry. This geometry is proposed from the analyse of RANS simulations. Its performances are confirmed by experimental measurements on test rig. Wind tunnel tests of a wind power capturing system, designed for the extractor, show a good adequation to the operating regime of the extractor. Experimental investigations on the complete air extractor, show the wind power capturing system brings a significant part of the energy. Wind tunnel tests allow to observe the complete air extractor behaviour

碩士
朝陽科技大學
應用化學系
103
Flavonoids and polyphenols, their great abundance in our diet especially in vegetables, fruits, herbs, leaves, seeds, red wine, tea, coffee, beer, and several medicinal plants, and their probable role in the prevention of various diseases associated with oxidative stress, such as cancer and cardiovascular and neurodegenerative diseases is emerging. Among, resveratrol, quercetin, and rutin have received more medical attention. Accordingly, these compounds are thought to have antiplatelet, antithrombosis, vessel protector, and antioxidant properties, protecting the body against the kind of damage linked to increased risk for conditions such as cancer and heart disease. Garlic (Allium sativum L.) has been used for culinary and medicinal purposes by many countries. Garlic is a particularly rich source of physiological compounds, which are thought to be responsible for its flavor and aroma, as well as its potential health benefits. In this study, three marker ingredients namely, resveratrol, quercetin, and rutin levels in garlic red wine extracts (RWG) were quantitated by HPLC. The results showed that the concentrations of these compounds were decreased with extraction time. The highest resveratrol level (1.52 mg/L) was observed at beginning of extraction (day 0) for RW5G1 (the ratio of red wine to garlic = 5:1, v/w), yet slightly better than red wine (RW) alone (1.43 mg/L). Quercetin also reached the highest level (5.53 mg/L) for RW7G1 which value is similar to the RW (5.42 mg/L). The best rutin content (76.90 mg/L) was found in the case of RW7G1 and no significant difference was found for RW at day 0. Parallely, the W1G1 (the ratio of water to garlic = 1:1, v/w) exhibited the highest resveratrol level (0.27 mg/L) at day 3 and the best rutin level of 0.55 mg/L was found at day 1. Quercetin level have becomes of negligible value while using water extract. In summary, both garlic and RW contain three marker ingredients, it is possible that a synergistic effect would be seen in an appropriate extraction ratio. Thus, will providing a healthier for cardiovascular protective effects.

碩士
朝陽科技大學
應用化學系
103
Medical research indicates that intake of vegetables red wine, fruits, and relative foods rich in polyphenols, can reduce the incidence of cancer and cardiovascular disease. The onion genus Allium such as garlic, can inhibited the oxidation of LDL are receiving considerable attention for their role in prevention of coronary heart disease; polyphenols and proanthocyanidin are good antioxidants in red wine that significantly diminished the risk factors of atheorosclerosis. In this study, the garlic were extract with red wine in different ratio, and time to determined the antioxidant activity of red wine garlic extracts (RWG) in terms of total phenol contents (expressed as gallic acid equivalents, GAE), reducing power, and DPPH free radical scavenging assay. The results indicated that the best antioxidant activity was found for RW5G1 (red wine:garlic = 5:1) at day 7 after extraction. The total phenol contents for RW5G1 and RW (red wine) were 1891.0026.73 and 163040 mg GAE/L, respectively. The best reducing power was found to be 24.530.35 mg Vit-C/L for RW5G1, which is higher than that of RW (21.791.09 mg Vit-C/L). Similarly, the DPPH scavenging activity for RW5G1 (95.70.89%) was still better than RW (92.30.48%). The best antioxidant activity was obtained for W1G1 among the water extracts, but still less than RWG and RW. The temperature was also affects the extract efficiency. The antioxidant activities were also conducted at 4C, room temperature, and 40C. The highest antioxidant activity was observed at 4C for RW5G1. The general decomposition of variation for the integrated analysis of measurement data sets from this study suggests that the higher in total phenol contents, the better reducing power was observed. The best performance in total phenol contents, reducing power, and DPPH scavenging activity was founded for RW5G with the worst for RW1G1. Yet, three indicators for antioxidant activity somehow showed a positive correlation. In conclusion, the garlic may play a synergistic effect with relation to antioxidant activity as compared to the RW alone. Obviously, the garlic exhibited a potential on the prevention of coronary heart disease as well as atherosclerosis formation.

The aim of this thesis was the production of polyhydroxyalkanoates (PHA), using grape pomace as substrate. Five bacterial strains, Pseudomonas citronellolis NRRL B-2504, Pseudomonas chlororaphis DMS 19603, Pseudomonas resinovorans NRRL B-2649, Pseudomonas stutzeri NRRL B-775 and Burkholderia sacchari DSM 17165, were studied. In a first part, shake flask tests were carried out using as substrate grape pomace subjected to three types of treatment: aqueous extract (1); and hydrolysates obtained by acid treatment (2) or by compressed hot water (HCW) (3). The aqueous extract was used for the cultivation of Ps. chlororaphis, Ps. citronellolis, Ps. resinovorans and Ps. stutzeri, while acid and HCW hydrolysates were tested for Ps. chlororaphis, Ps. citronellolis, Ps. resinovorans and B. sacchari. These assays demonstrated that the aqueous extract provided, not only a good cell growth, but also a good accumulation of PHA by most strains tested. Cultures with the hydrolysates under the tested conditions resulted in reduced cell growth and/or absence of polymer accumulation. In a second phase, bioreactor assays were performed with Ps. chlororaphis, Ps. citronellolis and Ps. resinovorans that were identified as having higher PHA production potential. The strains reached 16.7%, 14.3% and 17.4% polymer content in the biomass, respectively, with volumetric productivity values of 0.04-0.08 g/(L.h). All polymers were medium-chain length PHA (mcl-PHA), composed mainly of 3-hydroxydecanoate, 3-hydroxydodecanoate and/or 3-hydroxyoctanoate, and had molecular weight values between 1×105 Da and 3.1× 105 Da. Despite the similar temperature degradation, the polymers had different degrees of crystallinity: the mcl-PHA produced by Ps. chlororaphis the highest value (38.8%) and that of Ps. resinovorans had the lowest (10.2%). Thus, the grape pomace extract proved to be a suitable substrate for the production of biopolymers with different physicochemical properties and versatile characteristics that can be used in different applications.
O objetivo desta tese foi a produção de polihidroxialcanoatos (PHA), utilizando como substrato bagaço da uva. Cinco estirpes bacterianas, Pseudomonas citronellolis NRRL B-2504, Pseudomonas chlororaphis DMS 19603, Pseudomonas resinovorans NRRL B-2649, Pseudomonas stutzeri NRRL B-775 e Burkholderia sacchari DSM 17165, foram estudadas. Numa primeira parte, foram realizados ensaios em shake flask utilizando como substrato bagaço de uva sujeito a três tipos de tratamento: extrato aquoso (1); e hidrolisados obtidos por tratamento ácido (2) ou por água quente comprimida (HCW) (3). O extrato aquoso foi utilizado para o cultivo de Ps. chlororaphis, Ps. citronellolis, Ps. resinovorans e Ps. stutzeri, enquanto os hidrolisados ácido e de HCW foram testados para o cultivo de Ps. chlororaphis, Ps. citronellolis, Ps. resinovorans e B. sacchari. Estes ensaios demonstraram que o extrato aquoso proporcionava não só um bom crescimento celular, como também acumulação de PHA, pela maioria das estirpes testadas. Os cultivos com os hidrolisados, nas condições testadas, resultaram em reduzido crescimento celular e/ou ausência de acumulação de polímero. Numa segunda fase, foram realizados ensaios em bio-reator com as estirpes Ps. chlororaphis, Ps. citronellolis e Ps. resinovorans que foram identificadas como tendo maior potencial de produção de PHA. As estirpes atingiram teores de polímero na biomassa de 16.7%, 14.3% e 17.4%, respetivamente, com produtividade volumétrica de 0.04-0.08 g/(L.h). Todos os polímeros eram medium-chain length PHA (mcl-PHA), compostos principalmente por 3-hydroxydecanoato, 3-hydroxydodecanoato e/ou 3-hidroxioctanoato, e tinham peso molecular entre 1×105 Da e 3.1×105Da. Apesar da temperatura de degradação ser semelhante, os polímeros apresentaram graus de cristalinidade diferentes, tendo o mcl-PHA produzido por Ps. chlororaphis o valor mais elevado (38.8%) e o da Ps. resinovorans o mais baixo (10.2%). Assim, o extrato do resíduo do vinho branco mostrou ser um substrato adequado para a produção de biopolímeros com propriedades físico-químicas diferentes e caraterísticas versáteis que podem ser utilizados em diferentes aplicações.

碩士
朝陽科技大學
應用化學系碩士班
96
Oxidation of low density lipoproteins (LDL) is a crucial step in the pathogenesis of atherosclerosis. Dietary antioxidants that can inhibited the oxidation of LDL are receiving considerable attention for their role in prevention of coronary heart disease. Onion and red wine contains the abundant natural materials (e.g. polyphenols or flavonoids) which are bearing a premium antioxidant activity. In this study, the effects assessments of red wine combine with the onions, both are able to restraint the cardiovascular disease originally, on the preventing the LDL oxidation and atherosclerosis were engaged both in vitro and in vivo. The results indicated that the red wine (RW) and red wine extract of onion (RWOs) scavenging over 90% of free DPPH radical. No significant scavenging activity was found from hydroxyl radical scavenging activity test, the reducing power on metallic compound formation, and antioxidant activity (all carried out with 0.5 mg/mL DMC) as well as inhibitory on LDL oxidation (REM of 1.0) while using other extraction solvents. The reducing power for low dose RWOs was found to be 1.04 mg/mL Vit-C equivalent. Furthermore, the RWOs also inhibited copper-induced LDL oxidation in a micromolar level of flavonoids (antioxidants ubiquitous in onion and red wine). Total phenolic compounds in RW and RWOs were 1.90 and 1.54 mg/mL gallic acid equivalents (GAE) respectively; these values are higher than other solvent extracts, the antioxidant activity of red wine extracts was notably as a result of inhibiting the copper mediated oxidation of LDL. The CE results also revealed that the RWOs had higher activated components (i.e. quercetin, rutin and resveratrol, found to be 18.21, 5.15 and 4.25 mg/L) than RW and WOs. In vivo results showed that feeding the low dose RWOs (2 mL/kg) into Golden Syrian hamster supplemented with the cholesterol-enriched diet (2% of cholesterol was added) had significantly diminished the level of total cholesterol (TC), triglyceride (TG), and LDL in plasma by 65.0, 86.1, and 68.5% respectively after 16 weeks. Considerable decreased in lipids accumulation on liver and abdominal aorta was found in ROWs treatment animal as examed by tissue biopsy. Furthermore, the low dose RWOs had better performance than RW and high dose RWOs (5 mL/kg) on liver cellular swelling improvement and fatty liver retardation. In conclusion, the low dose RWOS had excellent feat for antioxidant activity, inhibition of LDL oxidation, lowering the plasma TC, TG, and LDL level of hypercholesterol animal as result from both in vitro and in vivo experimentations. Obviously, the onion plays a synergetic effect on the prevention of coronary heart disease as well as atherosclerosis formation

碩士
國立中正大學
資訊工程研究所
92
The World Wide Web(WWW) has become a vast information store that is growing at a rapid rate. Some site do provide search engines, but their query power are often limited, and the results are a large number of HTML pages. A tool to help user to locate or mine objects from these HTML pages should be useful .We have implemented the tool based on Inductive Logic Programming(ILP) system. The input to the tool is some HTML pages with marks that indicate where the data of interest is located on these pages. It then produces an extractor that can extracts objects from the other pages automatically.

碩士
中山醫學大學
營養學研究所
97
The study was focus on the antioxidant effect and free radicals scavenging activity of red wine extract of onion (RO). Results showed that both red wine (RW) and RO had the similar abilities of antioxidation and scavenging activity on free radicals, but RO showed much better chelating activity on ferrous ion than RW. To further evaluate the effect of RO on the prevention of cardiovascular diseases. A randomized and placebo-controlled study was designed. Ten subjects were included in RO group and eleven subjects were in RW group, and 250ml RO or RW were respectively supplied for each subject every day. After ten weeks of intervention, both groups showed were greatly decreased serum low-density lipoprotein cholesterol (LDL-C), increased plasma total antioxidant capacity, and longer lag-time of LDL oxidation. Decreased serum total cholesterol and increased plasma glutathione were only found in RO group. In addition, the activity of coagulation factor VII was greatly reduced by RO. In conclusion, moderate intake of RO probably improved better health benefits than RW.

碩士
大葉大學
生物產業科技學系碩士在職專班
95
The color changes and stability of rice vinegar and wine after adding roselle extract and raphanus saliousl were investigated at room temperature with outside, inside and UV-ray condition in this research. Color stability of red pigments (OD530) of rice vinegar and wine with 4.0mg/mL roselle extract gradually decreased during the first 14-day storage time, and then became unchangeable, that is, from red to stable rice-brown-yellow. The L-value (lightness) of rice vinegar and wine with roselle extract was lower than that of the origin samples (rice vinegar and wine without any addition) and it gradually increased to a certain value as increasing the storage time, while the b-value, which was higher than that of the origin ones, little gradually increased to a certain value as increasing the storage time. The a-value of the samples with roselle extract first increased and then decreased to that of the origin ones, while the ΔE-value (chroma) increased during the first 7-day storage time and then decreased to become unchangeable. The red color and L, a, b, ΔE values of the samples (rice vinegar and wine with or without the addition of roselle extract) with 0.8mg/mL and 1.6mg/mL raphanus saliousl addition, respectively, were quite stable and much unchangeable during the first 28-day storage time. The L and ΔE values of those samples became lower than those of the origin ones, while the a- and b-values were higher than those of the origin ones. All the values became unchangeable as increasing the storage time. Based on the results, the addition of raphanus saliousl in the samples (rice vinegar and wine) with or without any natural red-pigment addition could improve the color stability of the ones.

碩士
國立嘉義大學
動物科學系研究所
106
The aim of this study was to investigate the effects of wine and vinegar extraction on the quality of pig liver extracts. Experiment 1, after the pig liver was cleaned, add the same amount of distilled water and 0.5% salt of pig liver, and add 0, 2, 4 or 6% of rice vinegar respectively. After homogenization, heating and boiling, filter the supernatant and then dispense and continue. Heat at 95 ° C for 5 minutes, cool and then refrigerate. The yield, pH, color, iron content, total plate counts and sensory evaluation of these products were analyzed. The results showed that the 6% vinegar treatment group had higher iron content (P <0.05); the color L* value was significantly different among the treatment groups; the total plate counts in the control group was significantly higher than other treatment groups; sensory The evaluation showed a higher overall acceptance with the 4% vinegar treatment group. Experiment 2, after the pig liver was cleaned, add the same amount of distilled water and 0.5% salt of pig liver. After homogenization, heating and boiling, add 0, 5, 10 or 15% rice wine respectively, and filter the supernatant to disperse. Heat at 5 ° C for 5 minutes, cool and then refrigerate. The yield, pH, color, iron content, total plate counts and sensory evaluation of these products were analyzed. The results showed that the 15% treatment group had higher yield, pH value and iron content (P <0.05); the color was not significantly different among the treatment groups; the total plate counts in the control group was significantly higher than other treatment groups. The sensory evaluation has a higher overall acceptability with the 10% rice wine treatment group. Experiment 3, after the pig liver cleaning, add the same amount of distilled water and 0.5% salt of pig liver, first add 0, 1 or 2% rice vinegar separately, after homogenization, heating and boiling, then add 0, 5 or 10% rice wine respectively. After the supernatant was filtered, the mixture was dispensed, and then heated at 95 ° C for 5 minutes, cooled and then refrigerated. The yield, pH, color, iron content, total plate counts and sensory evaluation of these products were analyzed. The results showed that there was no significant difference in the yield and pH between the treatment groups (P <0.05); the L* value of the color was significantly different among the treatment groups; the total plate counts in the control group was significantly higher than that in the other treatment groups; The iron content and sensory evaluation was higher in the treatment group with 2% rice vinegar and 5% rice wine. In conclusion, considering the effects of each treatment group on pig liver extract, adding glutinous rice vinegar and rice wine head for extraction, there is a significant increase in iron release and inhibition of the growth of the total plate count, so the pig liver extract should have the potential for life nutrition supplements.

博士
國立臺灣大學
工程科學及海洋工程學研究所
107
An image processing technique, which is based on 2-D ensemble empirical mode decomposition, is developed to decompose the thermal images at wind-wave surfaces with various wind conditions. Four components attributed to different flow processes, including the gravity waves, parasitic capillary waves, Langmuir circulations, and the streamwisely elongated coherent vortices induced by wind shear, and the corresponding contribution fractions are derived. In the lowest wind speed case, coherent vortices contribute the most to the surface signatures, and Langmuir circulations contribute the least. As wind speed grows, the contribution of coherent vortices decreases; in contrast, the contribution of Langmuir circulations keeps growing and becomes competitive with that of other flow processes in moderate wind conditions. The contribution of gravity waves does not change much with the present cases, except the micro-breaking case, in which the contribution of gravity waves is much larger than the others, since the signatures induced by spilling breakers are classified into the attribution of gravity waves. The capillary waves contribute little to the thermal images, but become significant at the present highest wind speed, which may also be attributed to the spanwisely elongated small vortices due to fully wave breaking. The surface streaky signatures attributed to the coherent vortices can be further identified utilizing the image segmentation techniques, and the statistics of spanwise streak spacing can therefore be calculated. It is found that the distributions of streak spacing from low to high wind speed match log-normal probability density distributions. Furthermore, the mean streak spacing decreases as wind speed grows; the non-dimensional mean streak spacing in viscous length scale, however, increases with wind speed, different from that of wall turbulent boundary layer, which is a constant 100 viscous unit.

碩士
國立中興大學
食品暨應用生物科技學系所
105
Human skin exposed to harmful UV light every day. The melano- cytes located in the basal layer under the skin will synthesized melanin to counteract the harmful effects of UV light, forming the color of skin and hair at the same time. Tyrosinase is the main enzyme that catalyzes the formation of melanin. However, too much melanin produced will cause rhe dark apperence of the skin which contradicts the oriental sense of beauty. Furthermore, excessive melanin deposited in the skin also cause diseases. Therefore, there are plenty of whitening ingredients such as kojic acid and arbutin are added into cosmetics on the markets. Yet, many of the ingredients are allergic to the skin. Therefore, it is crucial to find both natural and safe whitening agents. Yellow wine lees, which are generated as a byproduct in the production of Chinese yellow wine, are rich in nutrition. However, most of them were discarded as industrial wastes. There are many reports suggest that wine lees have potential whitening effect. Furthermore, the fatty acids and amino acids composition of wine lees are similar to the natural moisturizing factor（NMF）of the skin. The wine lees are very suitable to be applied as a cosmetic ingredient. In this study, the strain Lactobacillus plantarum SLC13 which isolated from traditional Taiwanese mustard pickle by our lab were cultured in MRS broh and fermented with the yellow wine lees extracted using 100°C, 60°C, 25°C water and 95%, 70%, 50%, 10% ethanol. The supernatant of fermented yellow wine lees（FYWL）along with unfermented extracted yellow wine lees（EYWL）were subjected to various assays including antioxidant activities, inhibition of mushroom tyrosinase activity, inhibition of B16F10 mouse melanoma melanin formation, inhibition of B16F10 in vivo tyrosinase activity, moisture retention ability and lactic acid content determination. The results indicate that Lactobacillus plantarum SLC13 fermented with 95% ethanol extracted yellow wine lees（95% FYWL）exerted the best antioxidant activity among FYWL. In addition, mushroom tyrosinase activity, B16F10 melanin formation, and B16F10 in vivo tyrosinase activity were 1.02±0.24%, 66.04±2.77% and 30.50±0.38% respectively in samples treated with 95% FYWL compared to control. Moreover, the results also show that 95% FYWL contains more lactic acid than that didn’t co-ferment with wine lees. Among EYWL, the 95% ethanol extracted yellow wine lees（95% EYWL）perform the best results both in antioxidant ability and whitening effects. However, 95% FYWL still exerts better antioxidant ability and whitening effects than 95% EYWL. Besides, the cellular toxicity is higher in 95% EYWL than 95% FYWL, The results indicate that the fermenting process can lower the toxicity and elevate the whitening effects of yellow wine lees, making it one of the potential safe and natural whitening agents.

M.Sc. (Information Technology)
The internet grew exponentially over the last decade. With more information available on the web, search engines, with the help of web crawlers also known as web bots, gather information on the web and indexes billions of web pages. This indexed information helps users to find relevant information on the internet. An extranet is a sub-set of the internet. This part of the web controls access for a selected audience to a specific resource and are also referred to as restricted web sites. Various industries use extranets for different purposes and store different types of information on it. Some of this information could be of a confidential nature and therefore it is important that this information is adequately secured and should not be accessible by web bots. In some cases web bots can accidently stumble onto poorly secured pages in an extranet and add the restricted web pages to their indexed search results. Search engines like Google, that are designed to filter through a large amount of data, can accidently crawl onto access restricted web pages if such pages are not secured properly. Researchers found that it is possible for web crawlers of well known search engines to access poorly secured web pages in access restricted web sites. The risk is that not all web bots have good intentions and that some have a more malicious intent. These malicious web bots search for vulnerabilities in extranets and use the vulnerabilities to access confidential information. The main objective of this dissertation is to develop a prototype web bot called Ferret that would crawl through a web site developed by a web developer(s). Ferret will try to discover and access restricted web pages that are poorly secured in the extranet and report the weaknesses. From the information and findings of this research a best practice guideline will be drafted that will help developers to ensure access restricted web pages are secured and invisible to web bots.

M.Comm.
This study was conducted with the intent of understanding and evaluating the commercial use and possibilities that the Internet offers, as well as the strategic approach businesses should take when commencing with electronic commerce on the Internet. The potential value of Intranets and Extranets has also been examined briefly. The Internet is a very useful mechanism for marketing as well as sales of products or services on a domestic or international basis. Various other commercial possibilities and uses exist for the Internet, as well as for its derivatives — the Intranet and Extranet. In the fiercely competitive market of today, companies research, develop and invest resources in various methods and tools in the hope to gain competitive advantage over their rivals. The Internet, Intranet and Extranet, used in isolation or conjunction, pose an extremely attractive alternative to gaining competitive advantage in a specific sector or market niche.The success of the Internet as a business tool depends directly on the overall business strategy that is driving the approach. For optimum success the main business strategy must be aligned with the Information Technology Strategy, and especially include thorough consideration as well as planning when implementing the Internet or one of its derivatives as a business tool.