Tesis sobre el tema "Fait continu"
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1
Jeandot, Chrystel. "Ce que l'information en continu fait à l'information. Le cas de BFMTV". Thesis, Sorbonne Paris Cité, 2016. http://www.theses.fr/2016USPCA156.
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Si l’information en continu semble constituer un genre télévisuel aujourd’hui installé, le modèle d’information qu’elle propose fait l’objet de nombreuses questions concernant les effets de reprise de l’information et la nature même de celle-ci. Parce que la chaîne BFMTV cristallise ces questions critiques, il a semblé pertinent, au moment où elle a plus de dix ans d’existence, d’essayer de comprendre le type d’information dont il s’agit. D’autant qu’elle se présente dorénavant, dans un contexte de convergence médiatique, sur plusieurs supports évoluant au gré des pratiques et des possibilités techniques, qui poussent à se pencher sur le lien que la chaîne, via son dispositif, entretient avec ses usagers. Pensé selon une approche pragmatique, ce travail a ainsi pour ambition de mieux cerner les enjeux de l’information en continu mais aussi ses impacts sur l’information en généralIf 24-hour news channels today seem to constitute an established television genre, the type of information that they provide leaves many questions open concerning both the re-presentation of information and the latter’s very nature. Because the 24-hour news channel BFMTV incarnates those critical questions, it seems relevant, more than ten years after its creation, to examine the model of information that it provides. Moreover, in the context of media convergence, this channel is now transmitted on several platforms that evolve according to the user's practices and existing technical possibilities. This fact leads to a further examination of how the channel develops a relationship, through its technical possibilities, with its users. Deploying a pragmatic approach, this thesis aims to achieve a better understanding of what is at stake in continuous news cycles and also of the impact that the latter have on information in general
2
Almeida, Roger d'. "Contribution à l'étude du fait illicite continu en droit international public". Paris 2, 1996. http://www.theses.fr/1996PA020135.
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Apparue a la fin du xixeme siecle, la notion de fait illicite continu a ete longtemps ignoree de la doctrine. Pourtant, paradoxalement, la jurisprudence et la pratique etatique internationale condamnaient sans les designer expressement comme tels des faits qui, parce qu'ils s'etalaient dans le temps et demeuraient inchanges jusqu'a leur cessation, etaient en realite des faits illicites continus. Vers la moitie du xxeme siecle, la notion a ete doctrinalement reactualisee. Quelques annees plus tard, certains auteurs l'on critiquee. Pourtant, vers la moitie du xxeme siecle, l'ordre juridique international n'avait pas cesse d'etre secoue par de multiples violations de ses regles juridiques. Les etats auxquels ces atteintes etaient imputables ignoraient, pour la plupart, qu'ils etaient responsables de prejudices nes de faits illicites reellement continus. Parmi ceux qui, en revanche subissaient des prejudices a raison de tels faits, peu nombreux sont ceux qui, devant les juridictions internationales appelees a trancher les difficultes generees par de tels comportements, ont expressement qualifie les attitudes leur portant prejudice de faits illicites continus, au sens du projet d'articles de la cdi. C'est surtout au professeur ago que revient le merite d'avoir examine la notion de fait illicite continu, d'abord en 1939 puis dans ses travaux a la cdi. C'est en 1980 que la commission proposa la codification de la notion de fait illicite continu comme source de responsabilite publique internationale. Des lors, se pose la question de l'autonomie de la notion en causeThe international law commission has proposed the codification of the concept of state continued wrongful fact as one which can be to the origin of state responsability. This proposal, issued by professor roberto ago, is so original that there are a few international juridictions which are qualified some state actions or abstentions as continued wrongful fact. We can assert that this notion is realy specific and its juridical regim also so, where can we find the specific caracters of that notion? this study deals with some originalities of this concept and the particular rules which can be applied to its regim
3
Allahham, Khalil. "La responsabilité de l'État pour violations systémiques des droits de l'Homme". Electronic Thesis or Diss., université Paris-Saclay, 2024. http://www.theses.fr/2024UPASH001.
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L'adjectif « systémique » signifie d'après le dictionnaire usuel ce qui est « relatif à un système pris dans son ensemble ». En se référant à cette première définition nous étudions le (dys)fonctionnement des systèmes juridiques internes du point de vue international. Le mot « systématique » renvoie également à ce qui « agit de façon rigide, sans tenir compte des circonstances ». Il désigne ainsi l'absence de prudence et de rationalité au sens juridique, pouvant se traduire en termes de procédures et d'obligations prévues par le droit. Chacune de ces deux définitions représente un aspect principal de notre recherche, tout en étant liées entre elles. À travers une étude sélective de la jurisprudence, l'entreprise vise d'une part à construire une catégorie de violations que nous appelons systémiques et à démontrer la particularité de leur traitement juridique. Il s'agit de démontrer d'autre part la manière dont les organes de protection des droits de l'homme s'adaptent à ce type de violations. Enfin, il est également question d'illustrer la spécificité de la responsabilité internationale de l'État découlant des violations systémiquesIn one sense the adjective systemic means what is “relating to or involving a whole system”. With this definition as reference, this study concerns the (dys)functioning of domestic legal systems from an international perspective. The word systematic refers also, in human rights matters, to what is practiced “on a large scale” revealing the absence of care and the absence of rationality in the legal sense, and which can be measured in terms of procedures and legal obligations. These two definitions of the word systemic represent two principal aspects of our research, as they are linked to eachother. In studying international jurisprudence related to human rights matters, our research aims, on one hand, to build a category of violations that we designate as systemic and to demonstrate the particularity of their legal treatment. On the other hand, we will demonstrate the manner in which human rights jurisdictions adapt to this type of violations. Finally, there is the aim of illustrating the specificity of international liability of the state arising from systemic violations
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Giamba, Bruno R. "The essential content of saving faith in response to inclusivism". Theological Research Exchange Network (TREN) Access this title online, 2004. http://www.tren.com.
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Henion, Julie E. "Milk dispenser for variable fat content". Thesis, Massachusetts Institute of Technology, 2011. http://hdl.handle.net/1721.1/68844.
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Thesis (S.B.)--Massachusetts Institute of Technology, Dept. of Mechanical Engineering, 2011.Cataloged from PDF version of thesis.
Includes bibliographical references (p. 32).
This thesis describes the development of a new milk dispenser product that is designed to dispense milk with varying levels of milk fat content. The product contains two tanks of milk, one containing skim and one containing whole. The user can rotate a dial to select which type of milk they want (skim, 1%, 2%, whole) and the product is able to mix the skim and whole milk at the appropriate ratio to dispense the desired type of milk. A prototype was developed that uses two, gallon-size milk jugs, each attached to a flexible tube at the cap interface. The flexible tubes passes through a ratio selection mechanism that the user can rotate to select the desired type of milk. The mechanism compresses the tubes to achieve the appropriate ratio, and finally the tubes pass on through to a dispensing valve. The prototype was tested using clear water in one tank, and colored water in the other to visually observe how well the product mixes. The final prototype was able to mix quite appropriate ratios with sufficient precision in milk fat ratios.
by Julie E. Henion.
S.B.
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Himes, Susan. "Fat commentary and fat humor presented in visual media : a content analysis". [Tampa, Fla] : University of South Florida, 2005. http://purl.fcla.edu/usf/dc/et/SFE0001407.
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Srivastava, Shivali. "Fast Gaussian evaluations in large vocabulary continous speech recognition". Master's thesis, Mississippi State : Mississippi State University, 2002. http://library.msstate.edu/etd/show.asp?etd=etd-10312002-101731.
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Blomberg, Sara y Maria Busck. "A Fair Chance to Know It’s Fair : A study of online communication within the field of Fair Trade consumption". Thesis, Umeå universitet, Företagsekonomi, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-80531.
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The rise of ethical consumerism has contributed to that organisations increasingly include CSR policies in their business and marketing strategies. Consumers want to make more ethically based purchasing decisions, and are guided by organisations’ ethical claims and by product labels. However, there are many different ethical organisations and labels on the market today and consumers find it difficult to separate them and know what each of them stands for. Ethical consumerism stems from green consumerism and has contributed to the development and rise of the Fair Trade movement. The general idea of Fair Trade is to support producers in poor countries, and by purchasing Fair Trade products consumers can contribute to realising the Fair Trade objectives. Previous research has identified a gap between consumers’ attitudes and actual behaviour regarding Fair Trade consumption. Consumers clearly express a positive attitude towards the Fair Trade movement and Fair Trade products, but their attitudes are not reflected in actual purchases. Researchers suggest that the gap could depend on lack of information and proof that Fair Trade actually contribute to better working and living conditions of producers in poor countries, but this had not yet been investigated. Our main purpose with this degree project is to identify factors that could affect the attitude-behaviour gap, and more precisely how access to information affects the existing gap. Our conclusions and recommendations are providing valuable insights for Fair Trade and other ethical organisations and businesses that are part of ethical value chains. We therefore formulated the following research question: In what ways can Fair Trade certification organisations and retailers diminish consumers’ attitude-behaviour gap in Fair Trade consumption? In order to answer our research question, we formulated the following four sub-purposes; to investigate the dialogue between Fairtrade and consumers; to investigate how Fairtrade and retailers communicate and share information with each other; investigate retailers’ expected and perceived responsibility as part of the Fairtrade value chain; identify what factors consumers believe are important regarding Fairtrade and their Fairtrade consumption. Our study is delimited to Sweden and is based on content analysis of communication between Fairtrade Sweden, consumers and retailers, on Fairtrade Sweden's Facebook page. The study has both qualitative and quantitative characteristics, although focus is on qualitative data analysis. We collected a total number of 1671 posts and comments, where 357 were published by Fairtrade, 1215 by consumers and 99 by retailers and other businesses. All data were collected and categorised manually and copied into an excel sheet where each post and comment were coded. The analysis and discussion of our empirical findings are further based on theory within the fields of Fair Trade consumption, ethical and political consumerism, online communication, retail marketing and branding. The main findings from this research are that consumers view retailers as an important actor in the Fair Trade value chain. Consumers put high value in communication and cooperation between Fair Trade and retailers, but these two actors have not realised the advantages and opportunities of it. We have also observed that consumers seek to maximise utility and that the existing attitude-behaviour gap thereby is influenced by several factors. Branding and labelling within Fair Trade consumption are important for consumers' purchasing decisions. Although, we have observed that product brands that have the Fairtrade mark are perceived as more important than the Fairtrade brand itself. Consumers are loyal to brands and do not show a willingness to switch brands to buy a Fairtrade marked product. Moreover, Fair Trade consumption is influenced by other ethical and environmental concerns. Consumers want Fair Trade organisations to be ethical and also environmentally friendly at all stages and throughout the entire value chain.
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Rompola, Sarah. "Can Fat Only Be Funny? A Content Analysis of Fat Stigmatization in Mike and Molly". University of Cincinnati / OhioLINK, 2013. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1368024846.
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Hur, Songyee. "Fair Trade Website Content: Effects of Information Type and Emotional Appeal Type". The Ohio State University, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=osu1408718251.
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Muñoz, Forcada Rebeca. "Biomarkers associated to fat content and composition in pigs". Doctoral thesis, Universitat de Lleida, 2012. http://hdl.handle.net/10803/96941.
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La tesi es compon de tres estudis que es van realitzar amb la finalitat de disminuir el cost analític
que suposa la determinació rutinària de la greix intramuscular (GIM) i de l'àcid oleic, així com
d’investigar els mecanismes biològics de la deposició del greix. En el primer estudi, es va
desenvolupar un mètode analític d'alt rendiment per a la quantificació de l'àcid oleic en carn de
porc, mitjançant un sistema d'anàlisi per injecció de flux basat en una espectrometria de masses
amb ionització per electrosprai. El nou mètode, que permet una quantificació ràpida del contingut
en àcid oleic en mostres petites, podria ser adequat per a la classificació de porcs i canals pel seu
contingut en àcid oleic. El segon estudi, avalua l'ús d'indicadors lipídics en sèrum com
biomarcadors precoços de la composició i contingut del GIM i del greix subcutani. Cap dels
indicadors lipídics investigats es recomanen com un biomarcador precoç del greix. En l’últim
estudi, es va examinar l'efecte de la selecció contra greix dorsal a GIM constant sobre el patró
d'expressió proteica hepàtica i la composició d'àcids grassos en fetge, múscul i greix subcutani .
Es conclou, que el patró d'expressió proteica hepàtica en porcs està afectat per la selecció contra
greix dorsalLa tesis se compone de tres estudios que se realizaron con el fin de disminuir el coste analítico que supone la determinación rutinaria de la grasa intramuscular (GIM) y del ácido oleico, así cómo de investigar los mecanismos biológicos de la deposición de la grasa. En el primer estudio se desarrolló un método analítico de alto rendimiento para la cuantificación del ácido oleíco en carne de cerdo usando un sistema de análisis por inyección de flujo basado en una espectrometría de masas con ionización por electrospray. El nuevo método, el cual permite una cuantificación rápida del contenido en oleico en muestras pequeñas, podría ser adecuado para la clasificación de cerdos y canales por su contenido en oleico. El segundo estudio evalúa el uso de indicadores lipídicos en suero cómo biomarcadores de la composición y contenido de la GIM y la grasa subcutánea a edades tempranas. Ninguno de los indicadores lipídicos investigados se recomiendan que se usen cómo un biomarcador precoz de la grasa. El último estudio examinó el efecto de la selección contra grasa dorsal a constante GIM sobre la expresión proteíca hepática, y la composición de ácidos grasos en hígado, músculo y grasa subcutánea. Se concluye que el patrón de expresión proteíca hepática en cerdos es afectada por la selección contra grasa dorsal.
The thesis comprises of three studies, with the aim at decreasing the cost of routinely intramuscular fat (IMF) and acid oleic determinations, as well as investigating the biological mechanisms of fat deposition. In the first study, it was developed a high-throughput analytical method for oleic fatty acid quantification in pork using a flow injection analysis system based on electrospray ionisation mass spectrometry. The new method, which allows for a rapid quantification of oleic content in small pork samples, may be used as a suitable method for ranking pigs and carcasses by oleic content. The second study assesses the usefulness of serum lipid indicators as early biomarkers of IMF and subcutaneous fat content and composition. None of the serum lipid indicators investigated is recommended to be used as an early biomarker of fatness. The last study examined the effect of selection against backfat thickness at constant IMF on hepatic protein expression and fatty acid composition in liver, muscle, and subcutaneous fat. It is concluded that hepatic protein expression pattern in pigs is affected by selection for decreased backfat thickness.
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McKinley, Diana Wendy. "How young Catholics come to faith: Why they continue to practics their faith and how they understand their identity as Catholics". Thesis, Australian Catholic University, 2011. https://acuresearchbank.acu.edu.au/download/13a126e2b1c11faf24e5842041048607bb5f94be4263b0e25d9034fd897eb907/1298563/02whole.pdf.
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The purpose of this study was to investigate how young Catholics came to faith and why they continued to practise their Catholic faith, despite falling Mass attendance generally. The study used a qualitative methodology to examine the faith development of twenty-three young Catholic adults aged twenty-one to forty years from six dioceses in Australia. The research found there were seven main factors that influenced the faith development of these young Catholics; a. faith based family,b. well run retreats and events like World Youth Day, c. welcoming and faithful parishes, d. regular prayer, e. spiritual music, f. faith education, and g. spiritual mentors. The principal factor in this process of faith development was the influence of highly committed and practising Catholic parents, both of whom gave the same religious message to their children. Parents who provided a stable home for their children AND socialised their children into the Catholic faith had faith-filled children in this cohort. Socialising children into the faith involved family prayer, talking to children regularly about matters of faith, being involved themselves in the life of the parish, and taking their children to Mass and reconciliation. Well run retreats and events like World Youth Day were extremely important for faith development because they met like minded Catholics, enjoyed good music, and received good catechesis relevant to their lives. All of which had occurred in an enjoyable environment. Faith filled communities where the young person attended Mass and received the Eucharist provided a spiritual base where they felt welcome and comfortable. Regular prayer was shown to be important for both the development and maintenance of faith. These young adults revealed an eclectic choice of prayer as did their spiritual music preferences. Listening to spiritual music lifted their spirit toward contemplation. Formal faith education assisted in the development of faith and helped young people to accept and personalise what they had been taught as children. Participants in the study who had experienced the influence of a spiritual mentor found that the spiritual mentor had helped them to discover new and relevant ways of being a practising Christian and approaching life. The research also discovered that being Catholic was intrinsic to the identity of these young adults.
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Chevance, Fabienne F. V. "Effect of fat on the release of volatile aroma compounds from frankfurters". Thesis, Queen's University Belfast, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.268227.
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Ricbourg-Attal, Élise. "La responsabilité civile des acteurs de l’internet du fait de la mise en ligne de contenus illicites". Toulouse 1, 2012. http://www.theses.fr/2012TOU10052.
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Toute personne peut être victime de la mise en ligne d’un contenu sur l’internet. La réparation s’obtient par une action en responsabilité civile à l’encontre d’un ou plusieurs acteurs de l’internet. Toutefois, la question de la mise en œuvre de leur responsabilité ne cesse d’évoluer. En effet, bien qu’un cadre légal existe, de nouveaux acteurs apparaissent au gré des évolutions technologiques. La dernière évolution majeure est le Web 2. 0. D’un internet statique, il est devenu interactif, et donc dynamique. Son principal apport est d’avoir sorti l’internaute de son rôle de simple lecteur pour en faire un acteur à part entière. Néanmoins, le recours aux pseudonymes les rend parfois difficilement indentifiables. Le Web 2. 0 a également créé une nouvelle catégorie d’acteurs : les intermédiaires de services. La question de leur intégration juridique porte principalement sur leur qualification, puisqu’ils ne sont a priori pas appréhendés par les différents régimes appliqués aux acteurs de l’internet statique. A cet égard, le droit positif se révèle être peu satisfaisant, car il cherche à les apprécier au regard des qualifications reconnues légalement. Il s’obstine donc à les faire entrer dans les catégories légales préexistantes. Or, l’appréhension par le Droit des nouveaux acteurs de l’internet ne peut consister qu’en une application raisonnée du droit commun. En parallèle de l’examen du régime de responsabilité du fait personnel, il sera envisagé la question d’un possible engagement de leur responsabilité sur le fondement du fait des choses. Dans un cas comme dans l’autre, il est indispensable que leur régime de responsabilité soit cohérent par rapport aux activités réaliséesEach person can be victim of a content put online via internet. The indemnification requires a civil liability lawsuit against one or several internet operators. However, the modalities to actually sue them keep evolving. Indeed, although a legal framework already exists, technological evolutions generate new types of operators. The latest evolution consists in the Web 2. 0. The static internet turned into an interactive, and therefore dynamic one. Its main added value is to have transformed the websurfer from a simple reader to an actual operator. Nevertheless, the use of pseudonyms can make their identification difficult. The Web 2. 0 has also created a new category of operators: the services providers. Their legal integration leads to the question of their qualification, as they are not, from a first viewpoint, ruled by pre-existing legal categories. But new internet operators' legal treatment will necessarily consist in a sensible enforcement of the common law. In parallel with the analysis of the personal liability regime, this research will also consider the possibility to sue the liable person on the basis on liability for things. In either case, it is crucial to ensure coherence between the liability regime and the material activities
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Shoebotham, Karen. "The relationship between liver fat content and unenhanced computed tomography". [New Haven, Conn. : s.n.], 2008. http://ymtdl.med.yale.edu/theses/available/etd-12092008-161843/.
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Perry, S. T. "Fast interactive object delineation in images for content based retrieval and navigation". Thesis, University of Southampton, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.286748.
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Sécail, Claire. "Le Fait-divers criminel à la télévision française (1950-2006) : Etude de la fabrique et de la mise en scène du récit". Versailles-St Quentin en Yvelines, 2007. http://www.numeriquepremium.com/content/books/9782847364569.
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Deux objets de la culture populaire, le fait-divers et la télévision, se trouvent réunis dans cette étude et analysés sous l’angle d’une double problématique. Autour de l’événement criminel s’active en effet toute une profession qui, du petit reporter au chroniqueur judiciaire, s’organise, se professionnalise et connaît des mutations au rythme des changements politiques, sociaux, culturels et médiatiques. Cette recherche entend donc explorer le champ des pratiques journalistiques et, à travers le cas d’une rubrique dite « mineure » de l’information, apporter une contribution à l’histoire du journalisme en France. Mais parce que l’écran renvoie l’image d’une société en mouvement et que le fait-divers reflète plus particulièrement les anxiétés collectives, les peurs réelles ou fantasmées qui interrogent et participent à la perpétuelle redéfinition des normes régulatrices des sociétés, cette thèse articule dans une même perspective historique la problématique des représentations, en interrogeant les principales figures de la menace qui se dégagent de ces récits. Dans le sillage d’une historiographie désormais féconde sur le fait-divers et révélatrice du dynamisme de l’histoire culturelle, cette thèse entend montrer plus distinctement, à la lumière de la longue durée, la particularité du petit écran dans la mise en scène de l’événement criminel, en plaçant l’image de télévision au cœur de la réflexionTwo objects of the popular culture – criminal news items and television – are combined in this study and analyzed under a double perspective. Criminal events concerns first a whole profession which, from the reporter to the judicial columnist, organizes and professionalizes itself according to the political, social, cultural and media changes. Thus, this research intends to explore the field of journalistic practices and, through the observation of a « minor » feature of information, brings a contribution to the history of French journalism. Because the screen reflects an image of an evolving society, and because criminal news items most particularly mirror the collective anxieties, the real or fantasized fears which question and perpetually redefine the regulating norms of societies, this work also links in a same historical perspective the problematic of representations, by observing the main figures of the threat setting in the narratives. In the wake of a recent and rich historiography about the genre “Fait-divers”, which reveals the dynamism of Cultural History in France, this study aims to show most distinctly, through the long-lasting light, the television’s specificity in the manufacturing of the criminal event, considering television’s image as a central material
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Brauss, Michael S. "Flavour release from fresh and processed foods". Thesis, University of Nottingham, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.310836.
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Simpson, Anna L. "Investigation of the factors influencing maturation in Atlantic salmon, Salmo salar L., parr". Thesis, University of Glasgow, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.390441.
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Schildknecht, Benno Schildknecht Thomas. "Optical astrometry of fast moving objects using CCD detectors /". Zürich : Institut für Geodäsie und Photogrammetrie, 1994. http://www.ub.unibe.ch/content/bibliotheken_sammlungen/sondersammlungen/dissen_bestellformular/index_ger.html.
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Ranga, Leocardia. "The association between dietary fat knowledge and consumption of foods rich in fat among first-year students in self-catering residence at a university of technology, Cape Town, South Africa". Thesis, Cape Peninsula University of Technology, 2016. http://hdl.handle.net/20.500.11838/2473.
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Thesis (MTech (Consumer Science: Food and Nutrition))--Cape Peninsula University of Technology, 2016.Objective: To determine the association between the dietary fat knowledge and consumption of foods rich in fat among first-year students in self-catering residence at a university of technology, Cape Town, South Africa. Design: The two concepts – the dietary fat knowledge (represented by dietary fat food knowledge and dietary fat nutrition knowledge) and the consumption of foods rich in fat – were assessed separately. Two norm-referenced, valid and reliable knowledge tests and an intake screening questionnaire were used for the assessments (as subsidiary objectives), before the associations between the concepts were determined (main objective). The dietary fat food and nutrition knowledge as assessed was categorised in the range poor or below average, average and good or above average, and the consumption of foods rich in fat as high, quite high, the typical Western diet, approaching low or desirable. The Pearson‟s chi-square test was applied to these categorical findings to determine if associations (five percent significance) existed between the concepts. Results: The stratified sample included 225 first-year students. Nearly half (48.4%) of them achieved an average fat food knowledge score, while the majority (80.9%) achieved a poor fat nutrition knowledge score. More than half (52.5%) either followed a typical Western diet, a diet quite high in fat or high in fat. While no significant (p > 0.05) association was found between the students‟ dietary fat food knowledge and consumption of foods rich in fat, significant results were found in the association between the students‟ dietary fat nutrition knowledge and consumption of foods rich in fat (p < 0.05) and between their fat food knowledge and fat nutrition knowledge (p < 0.001). Conclusions: An inverse association was found between the students‟ dietary fat nutrition knowledge and fat consumption, a positive association between their dietary fat food knowledge and dietary fat nutrition knowledge, and no association between their dietary fat food knowledge and fat consumption.
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Tous, Closa Núria. "Effect of different dietary factors on intramuscular fat content in pigs". Doctoral thesis, Universitat Rovira i Virgili, 2012. http://hdl.handle.net/10803/96335.
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El objetivo de esta tesis es: (1) determinar si el consumidor español asocia la grasa intramuscular (GIM) a la aceptabilidad de la carne de cerdo; (2) incrementar la GIM a través de estrategias nutricionales (adición de acido linoleico conjugado, reducción de vitamina A, reducción de proteína, lisina, suplementación con arginina y leucina). Los resultados mostraron que desde el punto de vista gustativo el consumidor prefiere la carne con un mayor contenido de GIM. Se obtuvo un incremento de la GIM al reducir el nivel de proteína (sin modificar la lisina) o al reducir el nivel de lisina (sin modificar la proteína) y al utilizar una línea genética grasa y no en una línea genética más magra. Se puede concluir que la modificación de la GIM a través de la dieta depende del genotipo, y que las modificaciones de los niveles de proteína y lisina son las más eficaces.The objective of this thesis was: (1) to test if Spanish consumers associate intramuscular fat (IMF) content with acceptability of pork meat; (2) to increase IMF through nutritional strategies (supplementation with conjugated linoleic acid, reduction of vitamin A, reduction of protein, lysine, supplementation with arginine and leucine). Results showed that from the point of view of taste, consumers prefer the meat with a high IMF content. An increase of IMF was observed when dietary protein or lysine were reduced (without modifying lysine or protein content, respectively) in a fatter but not in a leaner genotype. It can be concluded that modification of IMF content through the diet depends on the genotype, and that changes in dietary protein and lysine levels elicit the greatest response.
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Gol, i. Parera Sofia. "Genetic biomarkers for fat content and fatty acid composition in pork". Doctoral thesis, Universitat de Lleida, 2019. http://hdl.handle.net/10803/667462.
Texto completoResumen
Aquesta tesi doctoral forma part d'una línia de recerca sobre la millora genètica de la qualitat de la carn en porcí. Un dels recents objectius inclòs en algunes línies paternes seleccionades per mercats de qualitat és aconseguir un nivell òptim de greix intramuscular i de composició en àcids grassos sense penalitzar el rendiment magre. Aquesta tesi està formada per quatre estudis realitzats en una línia pura de porcs Duroc destinats a la producció de càrnics d'alta qualitat. Els estudis es van dissenyar amb l'objectiu d'entendre millor la variabilitat genètica subjactent al contingut de greix i a la composició en àcids grassos i d’identificar marcadors potencials a la selecció. El primer estudi va examinar els paràmetres genètics de la ruta de l'àcid linoleic (C18:2) a l'àcid araquidònic (C20:4). En particular, es va demostrar que s’espera que la selecció pel valor absolut de C18:2 proporcioni una resposta a la selecció similar a la selecció pel greix intramuscular a greix dorsal restringit. Aquests resultats van conduir a investigar el gen de la desaturasa-2 dels àcids grassos (FADS2), com a gen candidat per a la ruta metabòlica de C18:2. Així, el segon estudi va avaluar els efectes d'una variant (el polimorfisme rs321384923 es va utilitzar com a marcador) al promotor del gen FADS2. Els resultats van demostrar que aquest polimorfisme afecta el perfil d'àcids grassos n-6 millorant l'eficiència de desaturació de C18:2 a C20:4. Addicionalment, es va avaluar l'associació dels gens de les perilipines (PLIN) i del gen de la proteína d’unió al guanilat 1 (GBP1) amb caràcters de creixement i de qualitat de la carn. Així, el tercer estudi va examinar els efectes de dos polimorfismes als gens PLIN1 i PLIN2, relacionats amb l'emmagatzematge i la mobilització de lípids. Els resultats indiquen que el polimorfisme rs333231747 a PLIN2 està associat al creixement primerenc i al pes magre. L'últim estudi va demostrar que GBP1 té dos senyals de poliadenilació actius i que el seu ús depèn del genotip rs80800372. Els porcs portadors de l'al·lel G, associat a una menor viremia després de la infecció pel virus reproductiu i respiratori porcí, van tenir transcripcions més llargues i una menor expressió gènica. En condicions no epidèmiques, l'al·lel G va augmentar el contingut de greix intramuscular, però va disminuir el pes magre. El contingut de C18:2 i els marcadors genètics investigats es poden utilitzar per dissenyar estratègies de selecció adequades per millorar la qualitat de la carn i el creixement magre.Esta tesis doctoral es parte de una línea de investigación sobre la mejora genética de la calidad de la carne en porcino. Uno de los recientes objetivos incluido en algunas líneas paternas seleccionadas para mercados de calidad es lograr un nivel óptimo de grasa intramuscular y de composición en ácidos grasos sin penalizar el crecimiento magro. Esta tesis comprende cuatro estudios realizados en una línea pura de cerdos Duroc destinados a la producción de cárnicos de alta calidad. Los experimentos se diseñaron con el objetivo de comprender mejor la variabilidad genética subyacente en el contenido de grasa y la composición en ácidos grasos e identificar marcadores potenciales a la selección. El primer estudio examinó los parámetros genéticos de la ruta del ácido linoleico (C18:2) al ácido araquidónico (C20:4). En particular, se demostró que se espera que la selección del valor absoluto de C18:2 proporcione una respuesta similar a la selección por grasa intramuscular a grasa dorsal restringida. Estos hallazgos llevaron a investigar el gen de la desaturasa-2 de los ácidos grasos (FADS2), como gen candidato para la ruta del C18:2. Por lo tanto, el segundo estudio evaluó los efectos de una variante (el polimorfismo rs321384923 se usó como marcador) en el promotor del gen FADS2. Los resultados mostraron que este polimorfismo afecta el perfil de ácidos grasos n-6 al aumentar la eficiencia de desaturación de C18:2 a C20:4. Además, se evaluó la asociación de los genes de las perilipinas (PLIN) y el gen de la proteína de unión a guanilato 1 (GBP1) con caracteres de crecimiento y de calidad de la carne. De este modo, el tercer estudio examinó los efectos de dos polimorfismos en PLIN1 y PLIN2, relacionados con la deposición y la movilización de lípidos. Los resultados indicaron que el polimorfismo rs333231747 en PLIN2 se asocia con el crecimiento temprano y con el peso magro. El último estudio mostró que GBP1 tiene dos señales de poliadenilación activas y que su uso depende del genotipo rs80800372. Los cerdos portadores del alelo G, asociado con una menor viremia después de la infección por el virus reproductivo y respiratorio porcino, tenían transcritos más largos y una menor expresión génica. En condiciones no epidémicas, el alelo G aumentó el contenido de grasa intramuscular pero disminuyó el peso magro. El contenido de C18:2 y los marcadores genéticos investigados se pueden usar para diseñar estrategias de selección adecuadas para mejorar la calidad de la carne y el crecimiento magro.
This PhD dissertation is part of a research line on the genetic improvement of pork quality. One of the latest goals to be included in some sire lines selected for premium markets is to achieve an optimum level of intramuscular fat and fatty acid composition without penalizing lean growth performance. This thesis is comprised of four studies conducted on a purebred Duroc line used for producing high-quality meat products. The experiments were designed with the aim to better understand the genetic variability underlying fat content and fatty acid compostion and to identify potential markers for breeding. The first study examined the genetic parameters of the linoleic acid (C18:2) to arachidonic acid (C20:4) pathway. In particular, it was showed that selection for the absolute value of C18:2 is expected to deliver a similar response outcome as selection for intramuscular fat at restrained backfat thickness. These findings led to investigate the fatty acid desaturase-2 (FADS2) gene, as a candidate gene for C18:2 metabolism route. Thus, the second study evaluated the effects of a variant (rs321384923 was used as a tag single nucleotide polymorphism) in the promoter of the FADS2 gene. Results showed that this polymorphism affects the n-6 fatty acid profile by enhancing the desaturation efficiency of C18:2 to C20:4. Additionally, the association of perilipin (PLIN) genes and guanylate-binding protein-1 (GBP1) gene with growth and meat quality traits was assessed. Thus, the third study examined the effects of two polymorphisms in PLIN1 and PLIN2, which have been related to lipid storage and mobilization. Results indicated that the rs333231747 polymorphism on PLIN2 is associated to early growth and lean weight. The last study showed that GBP1 has two active polyadenylation signals and that their usage depends on the rs80800372 genotype. The pigs carrying the G allele, which has been associated with lower viraemia after porcine reproductive and respiratory virus infection, had longer transcripts and lower gene expression. In non-epidemic conditions, the G allele increased intramuscular fat content but decreased lean weight. Linoleic acid content and the investigated genetic markers can be used to design appropriate selection strategies to enhance meat quality and lean growth.
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O'Regan, Declan. "Phase interference multiecho MRI to determine hepatic and cardiac fat content". Thesis, Imperial College London, 2008. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.446525.
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Narayan, Sreenath Prativadi. "Magnetic Resonance Imaging of Hepatic Fat Content Measurements at 7 Tesla". Case Western Reserve University School of Graduate Studies / OhioLINK, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=case1341869672.
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Huang, Hui. "Non-destructive detection of pork intramuscular fat content using hyperspectral imaging". Thesis, McGill University, 2013. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=119675.
Texto completoResumen
Intramuscular fat levels of pork affect the flavor of pork meat. In the pork industry, two quality attributes namely intramuscular fat (IMF) content and marbling score (MS) are used to represent intramuscular fat levels of pork meat. Conventional determination methods are not suitable for the current requirements of the pork industry as they are either destructive or subjective. This study investigated the use of hyperspectral imaging in evaluating intramuscular fat content and marbling score of pork. Intramuscular fat distribution along the longissmus muscle and the influences of freezing, thawing, and image pattern analysis on prediction capacity were also considered. Near infrared (NIR) hyperspectral imaging technique from 900 to 1700 nm was used for prediction of IMF content and MS. Fresh pork at the 3rd/4th last rib was imaged. Pattern analysis techniques of Gabor filter, wide line detector (WLD), and an improved grey-level co-occurrence matrix (GLCM) were studied and different image features, i.e. spectral, texture, and line features, were extracted. Key wavelengths were identified. Multiple linear regression (MLR) was used to develop prediction models. For determination of marbling score, the MLR model, using the first derivative of Gabor filtered mean spectra, performed best with a prediction accuracy of 0.90 at wavelengths of 961, 1186 and 1220 nm. For intramuscular fat content, prediction accuracy of 0.85 was obtained using the raw mean spectra at 1207 and 1279 nm. The distribution map of IMF content in pork was developed. The results showed the possibility of rapid and non-destructive evaluation of intramuscular fat level of pork using NIR images. Regarding marbling as a visual index, a method for objective evaluation of pork marbling score using red-green-blue (RGB) images was developed by applying WLD-based linear models. The possibility of non-destructive prediction of IMF content and MS using frozen and frozen-thawed pork was studied. Prediction accuracy of 0.90 for MS was achieved for frozen pork. Prediction accuracy of 0.82 for IMF content and accuracy of 0.91 for MS were realized by frozen-thawed pork. The potential of frozen and frozen-thawed pork for assessment of marbling score and frozen-thawed pork for the assessment of intramuscular fat content were demonstrated. Besides the effects of freezing and thawing, the variation of IMF content and MS across the last seven thoracic longissmus muscle was studied. Relationships between IMF content and MS at the last rib and the corresponding attribute at other ribs and the whole section of the loin were determined. The relationship between NIR images of rib end and the IMF level of pork at the six last thoracic ribs was investigated. Close relationships were indicated, especially between the images of rib end and IMF levels at the 2nd/3rd last ribs and the 2nd last/last ribs.La teneur en matières grasses du porc affecte la saveur de la viande de porc. Dans l'industrie porcine, la graisse intramusculaire (GIM) et la cote de persillage (CP) sont deux propriétés qui déterminent la teneur en gras du porc. Les méthodes conventionnelles de détermination ne sont pas adaptées aux besoins actuels de l'industrie car elles sont destructrices ou subjectives. Cette étude porte sur l'utilisation de l'imagerie hyperspectrale dans l'évaluation de la teneur en graisse intramusculaire et du persillage du porc. Les effets de la répartition de la graisse intramusculaire le long du muscle Longissmus, de la congélation, du dégel et de l'analyse de la forme pour le traitement de l'image ont été pris en compte. Une technique d'imagerie hyperspectrale proche infrarouge (IR) allant de 900 à 1700 nm a été utilisée pour prédire le GIM ou la CP. La viande fraîche au niveau de la 3ème/4ème côte du porc a été utilisée pour recueillir les images hyperspectrales. Des analyses de la forme fondée sur les techniques du filtre de Gabor, du détecteur linéaire à large spectre (WLD) et de la matrice de cooccurrence de niveau gris améliorée (GLCM) ont été étudiées et les propriétés de l'image, i.e spectre, texture et propriétés des lignes, ont été extraites. La régression linéaire multiple (RLM) a été utilisée pour développer des modèles de prédiction. Pour la cote persillage, le modèle de RLM utilisant la moyenne de spectre filtrée pour la première dérivée de Gabor a le mieux performé avec une précision de calibration de 0,90 aux longueurs d'onde de 961, 1186 et 1220 nm. Pour le GIM, une précision de calibration de 0.85 a été obtenue avec un spectre moyen de base à 1207 et 1279 nm. La distribution du contenu de GIM a été illustrée. Les résultats démontrent la possibilité d'utiliser les images hyperspectralces proche IR pour évaluer rapidement et de façon non-destructive le taux de gras intramusculaire du porc. En ce qui concerne le persillage en tant qu'indice visuel, une méthode objective d'évaluation de la cote persillage utilisant des images rouge-vert-bleu (RGB) a été développée en appliquant un WLD basé sur un model linéaire au canal vert. La possibilité d'un contrôle non-destructif du GIM et de la CP utilisant du porc congelé et décongelé a été étudiée. Une précision de la prédiction de 0.90 pour la CP a été réalisée avec du porc congelé. Une précision de la prédiction de 0.82 pour le GIM découle du porc décongelé. Le potentiel du porc congelé et décongelé pour l'évaluation de la cote de persillage et du porc décongelé pour l'évaluation de la teneur en gras intramusculaire a été démontré. Outre l'effet du gel et du dégel, la variation du GIM et de la CP à travers les sept derniers muscles thoraciques Longissmus a été étudiée. Les relations entre le GIM et la CP à la dernière côte et les propriétés correspondantes aux autres côtes et au filet ont été déterminées avec précision. La relation entre les images de proche IR à l'extrémité et le niveau de GIM du porc six dernières côtes thoraciques a été étudiée. Des relations étroite ont été déterminées, en particulier entre les images de l'extrémité de la côte et les taux de GIM aux 2eme/3eme dernières côtes et la 2eme dernière côte.
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Kuan, Joseph. "Image texture analysis and fast similarity search for content based retrieval and navigation". Thesis, University of Southampton, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.287321.
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Kulik, Joanna L. "The design of a fast and flexible Internet subscription system using content graphics". Thesis, Massachusetts Institute of Technology, 2004. http://hdl.handle.net/1721.1/32337.
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Thesis (Ph. D.)--Massachusetts Institute of Technology, Dept. of Electrical Engineering and Computer Science, June 2004.Includes bibliographical references (p. 137-142).
This dissertation describes the design and evaluation of the Fast, Flexible Forwarding system (F3), a distributed system for disseminating information to networked subscribers. It examines existing subscription approaches, proposes F3 as an alternative to these approaches, and presents results from comparisons of F3 and other subscription approaches. Existing subscription approaches examined in the dissertation fall into three categories: unicast, single-identifier multicast, and content-based multicast systems. Careful examination of these approaches suggests that none is able to support complex subscription requests from large numbers of subscribers at high data rates. F3, the systems proposed as an alternative, shares many features with other multicast systems. Like many multicast systems, for example, F3 uses an overlay network of routers to distribute messages to subscribers. F3 differs from other systems, however, in its use of preprocessors to analyze messages before routing begins. Preprocessors carry out analyses of the relationships between subscription topics, and store the results in special content graph data-structures. Preprocessors share the results of their analyses by distributing content graphs to routers in the F3 network. Using content graphs, F3 routers can determine the relationships between subscriptions and notifications more efficiently than in previous approaches. Four studies compared performance of F3 and competing subscription systems. In the four studies, subscription systems handled such tasks as disseminating baseball scores, distributing traffic alerts, and disseminating generic subscriptions formatted as attribute-value pairs.
(cont.) The four studies examined system performance in both simulated network environments and on a working router. Performance characteristics examined in the studies included size of forwarding tables and processing speeds at routers. Results from these experiments showed that F3 does not overproduce messages, as do unicast systems. F3 also outperformed single-identifier multicast systems in such areas as message production, table size, and subscription overhead. The most significant finding of the studies, however, was that F3 processing speed surpassed the speed of a state-of-the-art content-based system by orders of magnitude in scenarios with large numbers of subscribers. Overall, these results suggest that F3 is a promising development in the area of Internet subscription systems.
by Joanna L. Kulik.
Ph.D.
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Sheehan, Patrick D., Josh A. Eisner, Rita K. Mann y Jonathan P. Williams. "A VLA SURVEY FOR FAINT COMPACT RADIO SOURCES IN THE ORION NEBULA CLUSTER". IOP PUBLISHING LTD, 2016. http://hdl.handle.net/10150/622165.
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We present Karl G. Jansky Very Large Array 1.3, 3.6, and 6 cm continuum maps of compact radio sources in the Orion Nebular Cluster (ONC). We mosaicked 34 arcmin(2) at 1.3 cm, 70 arcmin(2) at 3.6 cm and 109 arcmin(2) at 6 cm, containing 778 near-infrared detected young stellar objects and 190 Hubble Space Telescope-identified proplyds (with significant overlap between those characterizations). We detected radio emission from 175 compact radio sources in the ONC, including 26 sources that were detected for the first time at these wavelengths. For each detected source, we fitted a simple free-free and dust emission model to characterize the radio emission. We extrapolate the free-free emission spectrum model for each source to ALMA bands to illustrate how these measurements could be used to correctly measure protoplanetary disk dust masses from submillimeter flux measurements. Finally, we compare the fluxes measured in this survey with previously measured fluxes for our targets, as well as four separate epochs of 1.3 cm data, to search for and quantify the variability of our sources.
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Sigar, Joseph Aduol. "Visible hyperspectral imaging for predicting intra-muscular fat content from sheep carcasses". Thesis, Sigar, Joseph Aduol (2020) Visible hyperspectral imaging for predicting intra-muscular fat content from sheep carcasses. Honours thesis, Murdoch University, 2020. https://researchrepository.murdoch.edu.au/id/eprint/54744/.
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Intramuscular fat (IMF) content plays a key role in the quality attributes of meat, such as sensory properties and health considerations. The tenderness, flavour and juiciness of meat are examples of sensory attributes influenced by IMF content. Traditionally, IMF content in meat was determined using destructive, time consuming and at times unsuitable methods in industry applications. However, with recent advancement of technology, there has been an interest in exlporing ways to ascertain meat quality without damage. Hyperspectral imaging analysis is an emerging technology that combines the use of spectroscopy and computer imaging analysis to obtain both the spectral and spatial information of objects of interest. Hyperspectral imaging was initially developed for remote sensing, but has recently emerged as powerful tool for non-destructive analysis of quality in the food industry and has had very accurate results in the prediction of meat qualities such as IMF content. In this thesis, we use a data set of 101 hyperspectral images of sheep carcasses to investigate the ability of multivariate statistical methods to accurately predict IMF content.
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Okada, Mitsuo. "Asymmetric and Pseudo-Blind Digital Watermarking for Fair and Privacy-Secure Digital Content Trading". 京都大学 (Kyoto University), 2011. http://hdl.handle.net/2433/147349.
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Mendoza, Kimberly. "Alleviating obesity bias: does information content matter?" Honors in the Major Thesis, University of Central Florida, 2013. http://digital.library.ucf.edu/cdm/ref/collection/ETH/id/882.
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Obesity bias has become the most acceptable form of prejudice in American society (Latner, O'Brien, Durso, Brinkman, & MacDonald, 2008). Stigmatization of the obese has tremendous social and economic costs both for the stigmatized population and for society as a whole. Few studies have been done to show effective ways to reduce obesity bias. This study looked to expand the research on effective ways to reduce obesity bias. Using a between-participants experimental design, the present study investigated whether multi-faceted information content about the causes of obesity (including psychological, social, and physiological causes) would be more effective in reducing obesity bias than any one of these causes presented alone. Results showed that participants' evaluations of a target woman who was overweight did not differ between the information content conditions, nor did they differ from a control condition. Implications, as well as limitations in the current study, are discussed.B.S.
Bachelors
Sciences
Psychology
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Afaneh, Ibrahim Abdullah. "Immersion frying of potato products". Thesis, Queen's University Belfast, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.343110.
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Dickerson, Daniel Lee. "Understanding the Relationship between Science and Faith, the Nature of Science, and Controversial Content Understandings". NCSU, 2003. http://www.lib.ncsu.edu/theses/available/etd-07102003-140855/.
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This study examines the views of the relationship between science and faith and the understandings of biological evolution, geologic history and the nature of science, with emphasis on the use of evidence, held by United Methodist ministers, pre-service science teachers, and pre-service language arts/social studies teachers. By completing a nineteen and a twenty-item, combination multiple-choice/open-ended questionnaire and individual interviews, participants demonstrated a wide array of scientific understandings and articulated in some cases how those understandings inform their views of the relationship between alternative ways of knowing. Findings included little disparity overall between participant groups' scientific understandings, although slightly more ministers demonstrated more informed understandings of the concepts assessed. Additionally, findings indicated that pre-service science teachers viewed scientific literacy as less important than other participant groups and few participants reported any change in their views of science as a result of formal post-secondary instruction. Almost all participants considered evidence to be used in faith but little to no distinction was made between scientific, historical, and faith-based types of evidence. Recommendations are included regarding curriculum development for science teacher and religious education, as well as implications for potential partnerships between the science educators and clergy.
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Blesserholt, Josephine. "The 'sins' of greenwashing : A content analysis of greenwashing's role in the fast fashion industry". Thesis, Stockholms universitet, Institutionen för ekonomisk historia och internationella relationer, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:su:diva-193922.
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Ros, Freixedes Roger. "Genetic analysis and selection for intramuscular fat and oleic acid content in pigs". Doctoral thesis, Universitat de Lleida, 2014. http://hdl.handle.net/10803/285933.
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El contingut i la composició en àcids grassos del greix intramuscular (GIM) afecten la qualitat de la carn de porc. En particular, augmentar el contingut d’àcid oleic (C18:1) milloraria la seva qualitat pel que fa a atributs organolèptics i tecnològics i propietats nutricionals. Aquesta tesi doctoral forma part d’una línia de recerca del Grup de Millora Genètica del Porcí de la Universitat de Lleida, amb l’objectiu final de trobar estratègies per millorar genèticament la qualitat de la carn de porc a través de GIM i C18:1. Es divideix en tres parts. La Part 1 discuteix les implicacions d’aplicar un enfocament estadístic específic per a dades composicionals per analitzar aquests caràcters. Es va mostrar que, com que la variabilitat de la composició del greix de la carn de porc és baixa, les tècniques estadístiques estàndards sobre percentatges bruts són suficientment robustes per la majoria d’anàlisis, incloent les que es realitzen a continuació. En la Part 2, en una línia Duroc, es va estimar que GIM i C18:1 tenen una heretabilitat alta similar (0.51−0.56, per a GIM, i 0.44−0.50, per a C18:1) i una correlació favorable entre ells (0.47). A més, existeixen escenaris de selecció en què aquests caràcters i el creixement magre es poden millorar simultàniament. Es va demostrar experimentalment que (1) GIM i C18:1 responen a la selecció basada en valors de millora a partir de dades fenotípiques de parents, i (2) l’espessor de greix dorsal es pot modificar independentment de GIM i C18:1. No obstant, la selecció per GIM i C18:1 basada en dades preses en un múscul té respostes correlacionades desiguals en altres músculs i teixits adiposos. En la Part 3 es van analitzar les variacions de la seqüència del gen estearoil-CoA desaturasa (SCD), que codifica l’enzim limitant en la biosíntesi de C18:1. Es va mostrar que hi ha una variant funcional en el gen SCD amb un efecte additiu de +0.75% en C18:1 i +1.00% en contingut total d’àcids grassos monoinsaturats, però sense efecte en GIM o engreixament de la canal. Aquesta associació es va confirmar en un estudi d’associació genòmica que també va revelar variacions de nucleòtids en el locus del gen del receptor de la leptina (LEPR) que afecten el nivell d’engreixament i, en conseqüència, la composició del greix. L’ús de marcadors en aquests dos loci va millorar substancialment la precisió en les prediccions de GIM i C18:1. Es conclou que és possible seleccionar amb èxit per GIM i C18:1 en carn de porc i es discuteixen diversos escenaris sobre com implementar aquesta selecció a la pràctica.El contenido y la composición en ácidos grasos de la grasa intramuscular (GIM) afectan la calidad de la carne de cerdo. En particular, aumentar el contenido de ácido oleico (C18:1) mejoraría su calidad en cuanto a atributos organolépticos y tecnológicos y propiedades nutricionales. Esta tesis doctoral forma parte de una línea de investigación del Grupo de Mejora Genética del Porcino de la Universitat de Lleida, con el objetivo final de encontrar estrategias para mejorar genéticamente la calidad de la carne de cerdo a través de GIM y C18:1. Se divide en tres partes. La Parte 1 discute las implicaciones de aplicar un enfoque estadístico específico para datos composicionales para analizar estos caracteres. Se mostró que, como la variabilidad de la composición de la grasa de la carne de cerdo es baja, las técnicas estadísticas estándares sobre porcentajes brutos son suficientemente robustas para la mayoría de análisis, incluyendo los que se realizan a continuación. En la Parte 2, en una línea Duroc, se estimó que GIM y C18:1 tienen una heredabilidad alta similar (0.51−0.56, para GIM, y 0.44−0.50, para C18:1) y una correlación favorable entre ellos (0.47). Además, existen escenarios de selección en que estos caracteres y el crecimiento magro se pueden mejorar simultáneamente. Se demostró experimentalmente que (1) GIM y C18:1 responden a la selección basada en valores de mejora a partir de datos fenotípicos de parientes, y (2) el espesor de grasa dorsal se puede modificar independientemente de GIM y C18:1. No obstante, la selección por GIM y C18:1 basada en datos tomados en un músculo tiene respuestas correlacionadas desiguales en otros músculos y tejidos adiposos. En la Parte 3 se analizaron las variaciones de la secuencia del gen estearoil-CoA desaturasa (SCD), que codifica el enzima limitante en la biosíntesis de C18:1. Se mostró que hay una variante funcional en el gen SCD con un efecto aditivo de +0.75% en C18:1 y +1.00% en contenido total de ácidos grasos monoinsaturados, pero sin efecto en GIM o engrasamiento de la canal. Esta asociación se confirmó en un estudio de asociación genómica que también reveló variaciones de nucleótidos en el locus del gen del receptor de la leptina (LEPR) que afectan el nivel de engrasamiento y, en consecuencia, la composición de la grasa. El uso marcadores en estos dos loci mejoró substancialmente la precisión en las predicciones de GIM y C18:1. Se concluye que es posible seleccionar con éxito por GIM y C18:1 en carne de cerdo y se discuten varios escenarios sobre como implementar esta selección en la práctica.
Intramuscular fat (IMF) content and fatty acid composition affect the quality of pork. In particular, increasing oleic acid (C18:1) content would improve pork quality in terms of organoleptic and technological attributes and also of nutritional properties. This thesis dissertation is part of a line of research conducted by the Pig Breeding and Genetics Group of the University of Lleida, with the aim of finding strategies to genetically improve pork quality by increasing IMF and C18:1. It is divided into three parts. Part 1 discusses the implications of applying a specific statistical approach for compositional data to analyze these traits. It is shown that, because of the low variability of fatty acid composition in pork, the standard statistical techniques on raw percentages are robust enough for most genetic analyses, including those performed next. In Part 2, the genetic parameters associated to IMF and C18:1 were estimated in a purebred Duroc line. Both traits have a similar high heritability (0.51−0.56, for IMF, and 0.44−0.50, for C18:1) and a favorable genetic correlation between them (0.47). Furthermore, there exist selection scenarios where these traits and lean growth can be improved simultaneously. It was proved experimentally that (1) IMF and C18:1 respond effectively to selection on estimated breeding values based on phenotypic data of relatives, and (2) backfat thickness can be modified independently of IMF and C18:1. However, selection for IMF and C18:1 based on records from one muscle has unequal correlated responses on other muscles and fat tissues. In Part 3, the sequence variation of the stearoyl- CoA desaturase (SCD) gene, the gene producing the rate-limiting enzyme in the biosynthesis of C18:1, was analyzed. It was shown that there is a functional variant in the promoter of the SCD gene with an average additive effect of +0.75% and +1.00% on C18:1 and total monounsaturated fatty acids, respectively, but no effect on IMF or carcass fatness. This was confirmed in a genome-wide association study which also revealed nucleotide variations in the leptin receptor (LEPR) gene locus affecting overall fatness and, as a result, fat composition. The use markers at both loci substantially enhanced the accuracy of prediction of IMF and C18:1. It is concluded that it is possible to successfully select for increased IMF and C18:1 in pork. In light of the results obtained several scenarios are discussed on how to implement such selection in practice.
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Gunasekaran, Nishkaran. "Effect of Fat Content and Food Type on Heat Transfer during Microwave Heating". Thesis, Virginia Tech, 2002. http://hdl.handle.net/10919/34844.
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Microwaves heat food rapidly and foods are prepared in less time. However, due to non-uniform heating nature of microwave cooking, there exists a serious concern over complete elimination of pathogens in the food. There has been an increase in interest to accurately understand the behavior of different food materials in a microwave field and microbial inactivation during microwave cooking.
Recent research showed that fat content in muscle food plays an important role in microbial inactivation by increasing the inactivation level with an increase in the fat level. It was also demonstrated that muscle food heats up differently than a vegetable food product. Cooking food in a microwave oven either by covering the food container or not results in significantly different temperature profiles. The current research attempts to use modeling techniques to analyze impact of these factors on microwave heating.
Mathematical modeling is faster, easier and economically better than actual experiments in determining heating behavior of a microwave-cooked food. Though modeling cannot completely replace actual experiments, it can be used as a tool to understand the effects of various factors influencing the microwave cooking.
A factor that is highly important during microwave processing is dielectric properties of the material. The interaction of microwave with the food is mainly based on its dielectric properties, which can change with temperature. Therefore, determination of dielectric properties of food with respect to temperature becomes critical.
The current research project has two parts. One to determine the dielectric properties of food being tested and another is to employ mathematical modeling techniques to analyze the effect of fat content, food type and the effect of cooking food by covering the bowl using the lid and not covering bowl.
Dielectric properties of ground beef patties at 4%, 9%, 20% fat levels and frozen broccoli were determined using an open-ended, 3.6 mm diameter, semi-rigid coaxial line with copper conductors, connected to a network analyzer. The properties were determined at various temperatures. Foods were measured in triplicate. Results showed that dielectric constant and dielectric loss factor of low fat ground beef were higher than that of high fat level ground beef. In addition, the dielectric properties of florets were lower than that of stem parts for frozen broccoli.
A 1,200W, household type microwave oven was used in this study to heat the food. Food was placed in a microwave-safe glass bowl and cooked for 120 seconds. One headspace and three internal temperature measurements were recorded for every 0.6 seconds. Five replications were performed. Finite element method was used as modeling technique and temperatures were predicted. Experimental and predicted temperature values were compared. Results showed that the model used in the study was more suitable for modeling the uncovered cooking than covered cooking process. Modeling results also revealed that high fat ground beef patties reached higher temperature than low fat patties. In high fat meat products, fat content also contributed to increase in temperature during microwave heating. In vegetable products and low fat meat food, moisture content is mainly responsible for microwave heating.
A more extensive study on critical fat level above which fat content helps in increasing temperature is needed. In addition, inclusion of steam properties in the headspace for modeling the covered cooking is recommended.Master of Science
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Veazey, Virginia Adele. "A rapid assessment for the fat intake of university students". Thesis, Virginia Tech, 1993. http://hdl.handle.net/10919/42005.
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Andersson, Katja y Alva Helin. "Alger som mat : - Litteraturstudie och sammanställning av makroalgers näringsinnehåll". Thesis, KTH, Hållbar utveckling, miljövetenskap och teknik, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-230583.
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Syftet med rapporten är att sammanställa samt jämföra olika ätbara makroalgarter från det Rhodophyta, Phaeophyta och Chlorophyta divisionerna utifrån dess näringsinnehåll. Detta för att analysera algernas utvecklade potential som livsmedel och som substitut till animaliska proteinkällor. För att uppnå syftet kommer algarternas näringsinnehåll att sammanställas utifrån protein-, kolhydrat- och fettinnehåll genom datainsamling av tidigare forskning. Rapporten utgörs av en litteraturstudie där insamling av data sker via databasen Google Scholar och enbart originalartiklar väljs ut. Algernas näringsvärde jämförs sedan med värden för sju referensprodukter som används som proteinkällor på livsmedelsmarknaden idag. Rapporten visar att alger hos divisionen Rhodophyta har det högsta proteininnehållet, men att även alger hos övriga divisioner innehåller mer protein än ett flertal av referensprodukterna. De granskade algarterna har generellt sett goda förutsättningar att substituera många av referenslivsmedlen och därmed den näringsinnehållsmässiga potentialen för utvecklad användning inom livsmedelsindustrin.The aim of the report is to compile and compare different edible macroalgaes from the Rhodophyta, Phaeophyta and Chlorophyta divisions by their nutritional content. This in order to analyze if the algaes have potential for expanded use on the food market and as a substitute for animal protein sources. To achieve the aim, the nutritional content of the algaes will be compiled on the basis of protein, carbohydrate and fat content through a data collection of previous research. This bachelor thesis is a study of literature, where only journal articles and scientific reports are used. The algaes nutritional values are then compared to values for seven reference products, that are used as protein sources on the food market today. The report shows that the algal species from the Rhodophyta division have the highest protein content, and that algae from the other divisions show protein contents higher than most of the reference values. The reviewed algaes generally have good qualifications to substitute many of the reference products and therefore, as regards the nutritional content, big potential for expanded use within the food industry.
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Yavuz, Nihat. "Development of finish cooking methods for producing low-fat breaded cheese sticks". Thesis, Virginia Tech, 2010. http://hdl.handle.net/10919/76911.
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Deep-fat fried foods have unique characteristics that attract consumers but their high fat contents must be reduced in order to provide healthy foods along with high quality. In the first part of this study, effects of frying temperature and frying pressure on the quality of partially fried breaded cheese sticks were determined. In the second part, far infrared finish cooking methods were compared to traditional deep-fat frying in terms of product quality. Increasing frying temperature significantly (P<0.05) reduced fat and moisture contents of the samples and increased crispness and exterior hardness. Pressure did not affect crust fat content of the samples significantly (P>0.05). However, increasing frying pressure resulted in the samples having higher moisture contents. Crispness and exterior hardness of pressure-fried cheese sticks were lower than traditional deep-fat fried samples. Increasing frying temperature and pressure resulted in darker sample color. Par-fried far-infrared finish cooked cheese sticks had lower fat contents than deep-fat fried cheese sticks had. Moisture contents of far-infrared finish-cooked samples were higher than those of deep-fat fried samples. Far-infrared finish cooking significantly (P<0.05) reduced crispness and exterior hardness of breaded cheese sticks.Master of Science
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Wencek, Eugeniusz. "Ocena efektywności selekcji na cechy mięsne w dwóch rodach kaczek typu Pekin". Rozprawa doktorska, Uniwersytet Technologiczno-Przyrodniczy w Bydgoszczy, 2014. http://dlibra.utp.edu.pl/Content/705.
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洪秀英 y Hsiu-ying Sammi Hung. "The impact of body fat content and distribution on insulin resistance in Chinese adults". Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2003. http://hub.hku.hk/bib/B31227399.
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Zamani, Younes. "Determination of physical characteristics of food fats". Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1998. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape10/PQDD_0007/MQ44324.pdf.
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Jacobs, Jennifer A. "Gamification in an Online Course: Promoting student Achievement through Game-Like Elements". University of Cincinnati / OhioLINK, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1468512095.
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Shields, Katherine S. "The Difference in Sodium Content of Meal Purchases by Fast-Food Consumers Pre- and Post- Menu-Labeling Regulation Enforcement in King County, Washington". University of Cincinnati / OhioLINK, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1337351920.
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Monteleone, Andrea Giulia. "User-adapted content: l’elefante nella stanza del diritto d’autore dell’Unione europea?" Doctoral thesis, Luiss Guido Carli, 2020. http://hdl.handle.net/11385/204154.
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Malmberg, Cecilia y Arbenita Dautaj. "Att konstruera hållbarhet : Kommunikation inom fast fashion". Thesis, Högskolan i Borås, Akademin för textil, teknik och ekonomi, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:hb:diva-561.
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Hållbarhet är ett begrepp som har skiftande innebörd, både inom vetenskap och populärvetenskap. Forskning kring hållbarhet har ett särskilt fokus på kartläggning av orsakssamband och enbart ett fåtal studier fokuserar på att kartlägga och utforska hur begreppet hållbarhet konstrueras genom företags kommunikation. Inom redovisning efterfrågas ofta ett mer principbaserat och konceptuellt angreppssätt, och då detta enligt vår litteraturöversikt ges begränsat utrymme inom forskning kring hållbarhet, finns det möjligheter till att bidra med förståelse på området. Syftet med denna studie är att utforska hur begreppet hållbarhet kommuniceras och därmed konstrueras av företag med affärskonceptet fast fashion. Det finns en distinktion mellan handling och kommunikation och den här studien behandlar enbart kommunikationsaspekten. Vi har genomfört en kvalitativ innehållsanalys av hållbarhetsredovisningar för företag med affärskonceptet fast fashion. Studien har en tvärsnittsdesign med ett teoretiskt urval och top of mind-associationer. Totalt inkluderades tre företag i studien och deras respektive hållbarhetsredovisningar för rapporteringsåret 2013. I analysen har vi arbetat utifrån en abduktiv ansats inspirerat av ett foucauldianskt perspektiv. Den teoretiska modellen utvecklades med hjälp av tidigare litteratur om hållbarhetsdefinitioner och användes som en utgångspunkt för att kategorisera de textavsnitt som identifierades i respektive analys. Vår utforskning av företagens kommunikation av hållbarhet leder till slutsatsen att begreppet snarare konstrueras som produktiv aktivitet än handlingsklokhet i och med företagens tydliga fokus på stegvis anpassning och efterlevnad av såväl koder som specifika regler. Weak sustainability är mer framträdande än strong sustainability i företagens hållbarhetsrapportering, men det finns även en glidande skala mellan dessa. Till skillnad från övriga studier kring konstruktion av hållbarhetsbegreppet riktar denna studie in sig på företag med ett visst koncept (i.e. fast fashion) i utforskningen av hur hållbarhetsbegreppet kommuniceras och konstrueras. Studiens bidrag är utvecklandet av den teoretiska modellen i form av en glidande skala samt ökad konceptuell förståelse för konstruktion av hållbarhet. Vi argumenterar således för en glidande skala mellan de teoretiskt definierade hållbarhetskategorierna, medan andra studier enbart presenterar sina resultat enligt dikotomier.Considering both science and popular science, sustainability is a concept of diverse meanings. Scientific research concerning sustainability has a particular focus on plotting causal links. Only a few studies focus on plotting and exploring the concept of sustainability as it is being conveyed by businesses via communication in corporate sustainability reports. Within the accounting field, there is a common demand for a principles-based and conceptual approach. Thus, while our literature review shows scientific research on sustainability has given limited attention to this approach, there are vast opportunities to contribute to this field by enhancing the comprehension of this issue. Consequently, the aim of this study is to explore the way in which the concept of sustainability is communicated and hence constructed by fast fashion businesses. As there is a distinction between practice and communication, this study merely focuses on the communication aspect.We have conducted a qualitative content analysis based on corporate sustainability reports issued by fast fashion corporations. The study applies a cross-sectional design and a theoretical sampling technique coupled with top-of-mind associations. In total, three corporations were included in this study, resulting in a sample of three corporate sustainability reports from the reporting year of 2013. During the analysis, an abductive approach inspired by a foucauldian perspective was applied. The theoretical model was elaborated on the basis of previous research and academic literature on the definition of sustainability and it served as an initial structure for categorization of the empirical observations.Our findings indicate that companies portray a clear focus on gradual adjustment and conformity to various codes as well as regulations, which leads to the conclusion that companies included in this study construct sustainability in terms of skills rather than wisdom. Furthermore, our findings point to the conclusion that elements of weak sustainability are more prominent than elements of strong sustainability in corporate sustainability reports. However, a notable finding is the existence of a sliding scale between these paradigms. As opposed to other studies regarding the construction of sustainability, this study focuses on a certain business concept (i.e. fast fashion) exploring the communication and construction of the concept sustainability. The contribution of our study is an evolution of the model in terms of a sliding scale and increased conceptual understanding of the term sustainability. We argue a sliding scale between weak and strong sustainability should be taken into account, while previous studies have presented their findings solely as dichotomies.This paper is written in Swedish.
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Banks, Scott. "Ash control methods to limit biomass inorganic content and its effect on fast pyrolysis bio-oil stability". Thesis, Aston University, 2014. http://publications.aston.ac.uk/23181/.
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This research investigates specific ash control methods to limit inorganic content within biomass prior to fast pyrolysis and effect of specific ash components on fast pyrolysis processing, mass balance yields and bio-oil quality and stability. Inorganic content in miscanthus was naturally reduced over the winter period from June (7.36 wt. %) to February (2.80 wt. %) due to a combination of senescence and natural leaching from rain water. September harvest produced similar mass balance yields, bio-oil quality and stability compared to February harvest (conventional harvest), but nitrogen content in above ground crop was to high (208 kg ha.-1) to maintain sustainable crop production. Deionised water, 1.00% HCl and 0.10% Triton X-100 washes were used to reduce inorganic content of miscanthus. Miscanthus washed with 0.10% Triton X-100 resulted in the highest total liquid yield (76.21 wt. %) and lowest char and reaction water yields (9.77 wt. % and 8.25 wt. % respectively). Concentrations of Triton X-100 were varied to study further effects on mass balance yields and bio-oil stability. All concentrations of Triton X-100 increased total liquid yield and decreased char and reaction water yields compared to untreated miscanthus. In terms of bio-oil stability 1.00% Triton X-100 produced the most stable bio-oil with lowest viscosity index (2.43) and lowest water content index (1.01). Beech wood was impregnated with potassium and phosphorus resulting in lower liquid yields and increased char and gas yields due to their catalytic effect on fast pyrolysis product distribution. Increased potassium and phosphorus concentrations produced less stable bio-oils with viscosity and water content indexes increasing. Fast pyrolysis processing of phosphorus impregnated beech wood was problematic as the reactor bed material agglomerated into large clumps due to char formation within the reactor, affecting fluidisation and heat transfer.
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Bouhlal, Sofia. "Consequence of salt, sugar and fat content modifications in foods on children's preference and intake". Thesis, Dijon, 2011. http://www.theses.fr/2011DIJOS110/document.
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Contexte : En France, le Programme National Nutrition Santé (PNNS) est en charge d’appliquer les recommandations visant à diminutions les quantités de sel, de sucre et de matières grasses dans les aliments. Cependant, l’effet de ces réductions sur les préférences et les consommations est mal connu. Objectifs : Ce travail vise à comprendre l'impact des variations de sel, de sucre et de matières graisses dans les aliments, sur les préférences et les consommations alimentaires des enfants.Méthodes : Des études ont été menées dans l’environnement habituel du repas des enfants (crèche ou cantine scolaire), aux heures normalement prévue pour le déjeuner et / ou le goûter.Résultats : Concernant le saccharose, l'ajout d'une faible quantité paraît suffisant pour induire un prise alimentaire; ainsi, le saccharose peut être réduit sans affecter les préférences ni les consommations alimentaires. Dans la mesure où le gras est concerné, la suppression ou l’ajout de beurre n'a pas eu un impact immédiat sur la consommation des haricots verts ou celle des pâtes. Quant aux produits allégés en matière grasse, ils semblent être bien acceptés par les enfants et les adultes. Concernant le sel, sa réduction semble plus délicate et devrait donc être considérée avec prudence. Par ailleurs, nos résultats mettent en évidence la dissociation entre l'effet positif et directe du sel sur les préférences et les consommations d’un côté, et son rôle sur l'apprentissage de l’autre.Conclusions : Les qualités sensorielles des aliments sont importantes pour le comportement alimentaire. Cependant, alors qu’il semblerait que des réductions de sucre et de gras sont possibles, contribuant ainsi à réduire l'apport énergétique, celles concernant le sel doivent être considérées avec prudenceBackground: In France, the National Nutrition and Health Programme (“Programme National Nutrition Santé” or “PNNS”) is in charge of implementing the recommendations aiming at reducing salt, sugar and fat quantities in foods. However, the extent to which this might impact children’s food preferences and intake is limited. Objective: The present work aimed at understanding the impact of varying salt, sugar and fat variations in foods, on toddlers and children’s food preferences and intake. Methods: Studies were conducted in toddlers’ and children’s natural eating environment (nursery and school canteen), at their usually scheduled lunch and/or snack times. Results: Concerning sucrose, the addition of a low amount seems enough to trigger intake; thus, sucrose can be reduced without affecting food preferences and intake. As far as fat is concerned, suppressing or adding butter did not have an immediate impact on toddlers’ green beans or pasta intake. Besides, low-fat products seem to be well accepted by toddlers and adults. Concerning salt, its reduction seems more puzzling and should be considered cautiously. Our results highlighted dissociation between the direct positive effect of salt on food preferences and intake, and its role on learning. Conclusions: Food sensory qualities are important for eating behaviour. Although it seems that reductions of sugar and fat in foods are possible, thus helping to reduce energy intake, those concerning salt should be considered cautiously
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Hix, April. "Effect of Evaporative Cooling, Fat Content and Food Type on Pathogen Survival during Microwave Cooking". Thesis, Virginia Tech, 2000. http://hdl.handle.net/10919/35830.
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Due to the rapid nature of microwave heating, the microbiological safety of foods prepared in the microwave has been in question for several years. Because foods are heated from the inside out and are strictly governed by their own internal properties such as ionic content, moisture level and specific heat, work must be done to further master control of such properties so microwave cooking can be more predictable, controlled and ensure control pathogens. Master of Science