Thèses sur le sujet « Fold type I »
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1
Bächtold, Michael Johannes. « Fold-type solution singularities and characteristic varieties of nonlinear PDEs / ». [S.l.] : [s.n.], 2009. http://opac.nebis.ch/cgi-bin/showAbstract.pl?sys=000292630.
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2
Koski, K. (Kristian). « Structural studies on the enzymatic units of the peroxisomal multifunctional enzyme type 2 (MFE-2) ». Doctoral thesis, University of Oulu, 2004. http://urn.fi/urn:isbn:9514274652.
Texte intégralRésumé :
Abstract
Multifunctional enzyme type 2 (MFE-2) is a peroxisomal enzyme participating in the breakdown of fatty acids in eukaryotes. Depending on the organism, MFE-2 is composed of two to four functional units, out of which the two enzymatic ones, 2-enoyl-coenzyme A (CoA) hydratase 2 and (3R)-hydroxyacyl-CoA dehydrogenase, are found in the all MFE-2s. These units are responsible for the catalysis of the second and third steps of the peroxisomal β-oxidation of various CoA thioesters of fatty acids and fatty acyl derivatives. Their (R)-stereospecificity and ability to accept a broad range of fatty acid CoA esters as substrates, in addition to the fact that they do not share any sequence similarity with the classical mitochondrial counterparts, make the enzymatic units of MFE-2 structurally very interesting. In this study, the three-dimensional structures of the (3R)-hydroxyacyl-CoA dehydrogenase and 2-enoyl-CoA hydratase 2 units were solved by crystallographic methods.
The crystal structure of the (3R)-hydroxyacyl-CoA dehydrogenase unit of rat MFE-2 reveals a dimeric enzyme with an α/β short-chain alcohol dehydrogenase/reductase (SDR) fold. A unique feature of (3R)-hydroxyacyl-CoA dehydrogenase, however, is the separate C-terminal domain, which completes the active site cavity of the adjacent monomer and extends the dimeric interactions. The 2-enoyl-CoA hydratase 2 unit is a dimer with a unique two-domain structure proposed to evolve via gene duplication. The fold consists of two side-by-side arranged repeats of the hot-dog fold motifs, thus being highly reminiscent of the tertiary structures of the (R)-specific 2-enoyl-CoA hydratase of the polyhydroxyalkanoate synthesis pathway and the β-hydroxydecanoyl thiol ester dehydrase of fatty acid synthesis type II, both from prokaryotic sources. The importance of the N-domain in the binding of bulky substrates was shown by the enzyme-product complex structure, which also indicates the active site. For the first time, it was shown that the eukaryotic hydratase 2 uses an Asp/His catalytic dyad in catalysis. Moreover, a novel catalytic mechanism was proposed for (R)-specific hydration/dehydration.
The solved structures also provide a molecular basis for understanding the effects of the patient mutations of MFE-2. They also allow disussion of the possible organisation of the three units in full-length MFE-2 of mammals.
3
Kiema, T. R. (Tiila-Riikka). « Studies on the peroxisomal multifunctional enzyme type-1:domain structure with special reference to the hydratase/isomerase fold ». Doctoral thesis, University of Oulu, 2001. http://urn.fi/urn:isbn:9514265777.
Texte intégralRésumé :
Abstract
The peroxisomal multifunctional enzyme type-1 (perMFE-1) is a monomeric
protein
of β-oxidation possessing 2-enoyl-CoA hydratase-1,
Δ3-Δ 2-enoyl-CoA
isomerase, and (3S)-hydroxyacyl-CoA dehydrogenase activities.
The amino-terminal part of perMFE-1 shows sequence similarity to mitochondrial
2-enoyl-CoA hydratases (ECH-1) and Δ3-Δ
2-enoyl-CoA isomerases, and belongs to the
hydratase/isomerase superfamily. Family members with known structures are either
homotrimers or homohexamers. The purpose of this work was to elucidate the
structure-function relationship of the rat perMFE-1 with special reference to the
hydratase/isomerase fold.
The structural adaptations required for binding of a long chain fatty acyl-CoA were
studied with rat ECH-1 via co-crystallization with octanoyl-CoA. The crystal
structure revealed that the long chain fatty acyl-CoA is bound in an extended
conformation. This is possible because, a flexible loop moves aside and opens a
tunnel, which traverses the subunit from the solvent space to the intertrimer
space.
Structural and enzymological studies have shown the importance of Glu144 and
Glu164 for the catalysis by ECH-1. In the present work the enzymological
properties of Glu144Ala and Glu164Ala variants of ECH-1 were studied. The
catalytic activity of hydration was reduced about 2000-fold. It was also
demonstrated that rat ECH-1 is capable of catalyzing isomerization. The
replacement of Glu164 with alanine reduced the isomerase activity 1000-fold,
confirming the role of Glu164 in both the hydratase and isomerase reactions. The
structural factors favoring the hydratase over the isomerase reaction were
addressed studying the enzymological properties of the Gln162Ala, Gln162Met, and
Gln162Leu variants. These mutants had similar enzymatic properties to wild type,
thus the catalytic function of the Glu164 side chain in the hydratase and
isomerase reaction does not depend on interaction with the Gln162 side chain.
The perMFE-1 was divided into five functional domains based on amino acid
sequence comparisons with the homologous proteins with known structures. Deletion
variants of perMFE-1 showed that the folding of an enzymatically active
amino-terminal hydratase/isomerase domain requires stabilizing interactions from
the two carboxy-terminal domains of perMFE-1. The last carboxy-terminal domain is
also required for the folding of the dehydrogenase part of perMFE-1. The
dehydrogenase part of perMFE-1 was crystallized.
4
Manyusa, Susan. « The cytochrome bâ‚… fold : equilibrium and kinetic studies of folding and unfolding reactions in wild type, apo and variant proteins ». Thesis, Queen Mary, University of London, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.324916.
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Bhatt, Veer Sandeep. « Non-lectin type Protein-carbohydrate Interactions : A Structural Perspective ». The Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1306858684.
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HALABY, DYNA. « Le repliement de type immunoglobuline (ig fold) : ancetre commun ou necessite structurale ? modelisation de la prolactine de lapin en complexe avec le domaine extracellulaire de son recepteur ». Paris 6, 1997. http://www.theses.fr/1997PA066098.
Texte intégralRésumé :
La determination de la premiere structure d'une molecule d'immunoglobuline (ig) a montre une chaine polypeptidique organisee en domaines ou les brins sont disposes en deux feuillets antiparalleles. La disposition et la connectivite des brins est typique et caracterise le repliement de type ig (ig fold). Ce mode de repliement a ete retrouve dans d'autres proteines distinctes des igs. Ces proteines constituent un groupe heterogene, communement appele la superfamille des igs. Nous nous sommes pose la question suivante : l'apparition de ce type de repliement dans des proteines non apparentees est-elle commandee par un ancetre commun, ou ce repliement constitue-t-il un etat particulierement stable et robuste sur le plan thermodynamique. Pour tenter d'y repondre, nous proposons dans un premier temps une banque de donnees regroupant les membres de la superfamille, et nous montrons l'heterogeneite de cette superfamille en terme de fonctions biologiques, de distribution tissulaire et d'apparition dans diverses especes. Dans un deuxieme temps, nous comparons les sequences et l'architecture des membres de la superfamille dont on connait la structure 3d. Finalement, nous modelisons la structure 3d de la prolactine de lapin en complexe avec le domaine extracellulaire de son recepteur, lui-meme membre de la superfamille des igs. L'hypothese la plus plausible concernant le cheminement evolutif de cette superfamille serait qu'evolutions convergente et divergente aient opere de concert, l'une au plan global de la superfamille, l'autre au sein des sous-familles la composant.
7
Malkin-Washeim, Diana Louise. « Electronic Benefit Transfer : Food Choices, Food Insecurity, and Type 2 Diabetes ». ScholarWorks, 2015. http://scholarworks.waldenu.edu/dissertations/1318.
Texte intégralRésumé :
The purpose of this research was to examine food security for people with prediabetes participating in the Supplemental Nutrition Assistance Program (SNAP), focusing on their food choice decisions and coping strategies over a 30-day benefit cycle that potentially increases the risk of Type 2 diabetes. A cross-sectional, quantitative design based on food choice process model constructs was used. SNAP participants (n = 36) with prediabetes, aged 21â??70 years, were recruited as outpatients from Bronx Lebanon Hospital and completed self-reported questionnaires on demographics and health, food security, and food frequency. Descriptive statistics, Pearson chi square tests, and regression analysis were performed using SPSS. Also, independent t test, and Levene's test were used for ad hoc analysis to assess variation of food choice decisions over 30 days. Of the sample, 5% had low and 95% very low food secure status. Food security status did not predict coping strategies (p = .724); however, food security status and type of coping strategy had a moderate relationship (p < 0.01; r =.60). Food choices of 11 food categories changed over a 30-day cycle with greatest variation for Week 1, compared to Weeks 2â??4 (p < .005). Use of coping strategies to minimize hunger was limited. Very low food security associated with certain coping strategies disrupted eating patterns. Disrupted eating patterns affect food variation over time, increasing the intake of non-nutrient-dense foods and the risk of obesity and Type 2 diabetes. The implications for positive social change include the potential to change SNAP's benefit allotments, make nutrition education mandatory, and create a nutrition package, thereby lowering food insecurity and the risk of Type 2 diabetes.
8
DiGiulio, Laura. « Food Policy Councils : Does Organization Type Matter ». The Ohio State University, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=osu1492620713327182.
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Acosta, Sanchez David. « White food-type sorghum in direct-expansion extrusion applications ». Thesis, Texas A&M University, 2003. http://hdl.handle.net/1969.1/515.
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Whole sorghum kernels were directly processed into whole grain snacks with acceptable texture. Extrudates made from whole sorghum had a harder gritty texture than those made from decorticated materials. Extrusion of whole sorghum provides significant savings in processing: there are no dry matter losses; no equipment or energy is required for decortication or milling; the extruder consumes less power and processes more material per time unit. In addition, the extruder utilized is a simple adiabiatic, friction extruder of relatively low cost. Grinding whole sorghum and removing fines did not improve product expansion during extrusion but altered the gritty pieces in the extrudates. The best products were obtained when whole sorghum (ground or un-ground) was extruded at 14% moisture. The whole sorghum extrudates had larger bubbles with thick cell walls, which made extrudates more crunchy. Decortication of sorghum improved extrusion performance and products by allowing adequate formation and retention of air cells. Decortication to remove 20% of the original sorghum weight was enough to produce extrudates with characteristics comparable to those made from commercial yellow corn meal. Sorghum milled fractions with composition and particle size distribution similar to corn meal produced extrudates with higher expansion, lower bulk density and similar texture. In addition, sorghum extrudates were rated equal to corn meal extrudates by a taste panel for appearance, flavor, texture and overall characteristics. Extrudates made from polished rice were less expanded and whiter than extrudates made from sorghum. When processed under similar conditions, sorghum extrusion required more energy than corn meal extrusion. However, whole sorghum extrusion required less energy than corn meal extrusion. Unground sorghum samples (decorticated or non-decorticated) produced harder extrudates compared to those made from ground raw material. White sorghum is a feasible option for snack extrusion because of its versatility, product characteristics, cost and processing properties.
10
Lenz, Possato Sarah. « Protein type and amount influences food intake in rats / ». Available to subscribers only, 2007. http://proquest.umi.com/pqdweb?did=1402174401&sid=7&Fmt=2&clientId=1509&RQT=309&VName=PQD.
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Huerta-Gonzalez, L. « Interactions between lactic acid bacteria and lipids in milk type systems ». Thesis, University of Reading, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.242123.
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Bailey, Grace. « The Effect of Fast Food Restaurants on Type 2 Diabetes Rates ». Scholarship @ Claremont, 2018. http://scholarship.claremont.edu/cmc_theses/1819.
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This paper conducts an analysis of county level data to determine the effect of fast food restaurants on type 2 diabetes rates. Due to endogeneity concerns with respect to the location of fast food restaurants, this paper follows the work of Dunn (2010) and uses the number of interstate exits in a given county to serve as an instrument for fast food restaurants. The strength of the instrument, which is theoretically and empirically tested in this paper, imposes some restraints on the interpretation of the findings. Using the Two-Stage Least Squares estimation method, I find that the presence of fast food restaurants has a positive and statistically significant effect on type 2 diabetes rates at the county level.
13
McNeill, Meghan. « A Qualitative Study Exploring Food Pantry User’s Self-Management of Type 2 Diabetes ». University of Cincinnati / OhioLINK, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1430749639.
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Murphy, Judith A. « Folk on Tyne : Tyneside culture and the second folk revival, 1950-1975 ». Thesis, Northumbria University, 2007. http://nrl.northumbria.ac.uk/1731/.
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This thesis explores the nature of the second folk revival in the North East of England. While there have been several major studies of the various national folk revivals during the 1950s, '60s and '70s, there is a paucity of scholarly accounts viewed through a regional lens. This study therefore builds on a common perception of North Eastern regional particularity to establish the ways in which the folk revival as experienced by its members within the region was distinct from that detailed in the literature on the wider (inter-)national folk scene. Using comparative examples drawn from the regional and international folk movements, the thesis contextualizes and differentiates the general trends within the second revival as a whole and its North Eastern manifestation. There are some evident discrepancies relating, for example, to levels of political involvement in the respective folk scenes but also broad similarities in chronological developments. These trends are explored through a number of themes, beginning with the weaving of a constructed regional folk-cultural identity out of a diversity of ethnic, local and occupational strands. Secondly, the common assumption that the North East is a region with a rare continuity of traditions is interrogated, alongside an acknowledgement that this was a time of rapid social change, mobility and dislocation from older cultural practices. The basic dichotomy of 'mediator' and `mediated' is questioned and found wanting, particularly in a region where young revivalists were rarely far — temporally, geographically or socially - from the source of their tradition. The ways in which the media represented and altered folk traditions, and how these representations were used to build regional consciousness is considered, as are the 1960s developments in heritage and tourism which saw vernacular culture taking on a much greater significance in the region's economy. Further, celebratory imagery is shown to have a long history in musical representations of the region, but with a contemporary focus on stoicism in the face of decline. Finally, the reasons behind the folklorists' imperative to locate the `authentic' are sought in relative degrees of alienation from contemporary society, resulting in a dissolution of the barriers between 'genuine' and 'invented' tradition.
15
Md, Yasir Suhaimi Bin. « The role of protein cross-linking in soy food texture ». Thesis, University of Canterbury. Biological Sciences, 2005. http://hdl.handle.net/10092/1388.
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Cross-linking in soy proteins is hypothesised to have an impact on the texture of tofu. In vitro incubation showed soy proteins and its two fractions, glycinin and β-conglycinin, were cross-linked using glutaraldehyde, formaldehyde, glyceraldehyde and transglutaminase (TGA). Increasing concentration of these carbonyl compounds and TGA, and temperature of the carbonyl compounds treatment, increased the reactivity of cross-linking. Glutaraldehyde was the most reactive in forming aggregated proteins, followed by formaldehyde and glyceraldehyde. Both carbonyl moieties of glutaraldehyde are believed to be essential for the rapid cross-linking reaction. In the unfractionated soy proteins, β-conglycinin had a higher reactivity than glycinin. In in vitro incubation using TGA, soy proteins served as good substrates for TGA, in which β-conglycinin was more susceptible to TGA than glycinin in the unfractionated soy proteins. The addition of TGA, and 1 and 2 mM glutaraldehyde prior to soymilk boiling in situ resulted in a small number of cross-linked proteins, which correspond to an increase in fracture force. The addition of glutaraldehyde after soymilk boiling resulted in a slight decrease in fracture force compared to the control. At higher concentrations of glutaraldehyde (15 and 30 mM), soy proteins were mostly cross-linked, regardless of addition before or after soymilk boiling. Highly cross-linked proteins resulted in a significant decrease in the fracture force. For TGA treatment, the fracture force was increased with increasing TGA concentration from 1000 to 5000 ppm, added either before or after soymilk boiling. However, the TGA treatment showed only a small quantity of cross-linking. It is hypothesised that TGA hydrolysed glutamine of proteins to glutamate and changed the functional properties of proteins. Upon examination of the microstructure, it was found that the TGA treatment resulted in a fine-stranded network, compact structure and less porosity. These characteristics resulted in a higher fracture force. In contrast, in the glutaraldehyde treatment, the network consisted of a higher porosity, loose network and diffuse structure, which gave lower fracture force. Thus, it appears that substrate modification to the structure of the soy proteins may have a greater impact than the number of cross-links. These findings are likely to have implications for production of soy products with a wide range of textures by manipulating the soy protein properties.
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Mansouri, Abdelhak. « Hepatic fatty acid oxidation and control of food intake / ». Zürich : ETH, 2008. http://e-collection.ethbib.ethz.ch/show?type=diss&nr=17697.
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Chagnon, Gilles. « Interférométrie stellaire dans l'infrarouge en présence de fond thermique ». Phd thesis, Université Pierre et Marie Curie - Paris VI, 2003. http://tel.archives-ouvertes.fr/tel-00004101.
Texte intégralRésumé :
Les caractéristiques physiques des environnements circumstellaires des étoiles évoluées sont telles que l'infrarouge thermique est le plus adapté à leur étude. La résolution angulaire minimale nécessite des diamètres de télescope de l'ordre de quelques dizaines de mètres à ces longueurs d'onde ; l'utilisation d'interféromètres est donc obligatoire. Le fond thermique est un problème spécifique de ces bandes, et les estimateurs de visibilité classiques de l'interférométrie optique doivent être adaptés. Ce travail dresse le bilan des contraintes qui s'imposent sur l'estimation du fond en interférométrie optique, puis propose de nouvelles méthodes de soustraction ou de correction partielle adaptées aux estimateurs prévus pour l'instrument 10 µm MIDI sur le VLTI. Un exemple pratique d'application de ces techniques est donné, avec les résultats d'observations réalisées en bande L avec l'instrument TISIS sur l'interféromètre IOTA, concernant plusieurs étoiles de type Mira et semi-régulières.
18
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.
Texte intégralRésumé :
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
19
Staus, Alexander [Verfasser]. « Determinants of Store and Store Type Choice in the Food Market / Alexander Staus ». Aachen : Shaker, 2010. http://d-nb.info/1084535793/34.
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Klockow-Beck, Antje. « Analysis of carbohydrates in food and glycoconjugates with capillary electrophoresis / ». [S.l.] : [s.n.], 1995. http://e-collection.ethbib.ethz.ch/show?type=diss&nr=11241.
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Linley, Moreland. « INVOLVEMENT OF TISSUE-TYPE PLASMINOGEN ACTIVATOR IN THE REGULATION OF CIRCADIAN RHYTHMS ». Kent State University / OhioLINK, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=kent1278950189.
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Lucak, Candice Lynn. « Determination of various palate cleanser efficacies for representative food types ». Columbus, Ohio : Ohio State University, 2008. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1203639629.
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Noorwali, Ammar. « Investigating different types of variability in food production system ». Thesis, De Montfort University, 2016. http://hdl.handle.net/2086/12264.
Texte intégralRésumé :
A high level of competition in the food industry, specifically in the Middle East and the UK has forced companies to improve their processes by reducing lead time, waste, and costs and increasing production efficiency. The main challenge to the achievement of the process improvement objectives is the high level of process variability. Therefore, this research investigates the different types of variability in food production system and proposes a methodology to reduce the effect variability in food production system. The variability can be caused by several factors, for instance, in biscuit production lines variability can be induced due to short breakdown and long breakdown, variable processing times, variable temperature, etc. The proposed approach addresses process time variability issues associated with both make-to-stock (MTS) and make-to-order (MTO) manufacturing environments using an iterated approach. The proposed methodology integrates process mapping, (which is a lean tool for identifying value added and non-value added activities), discrete event simulation (to mirror the real production line), Taguchi orthogonal arrays (to generate different scenarios in order to investigate the effect of variability on the simulation model), correlation analysis (to identify the highest variability factors), and the rule based system (to improve food production system performance based on identified key performance indicators (KPIs)). The research uses a biscuit production line as a case study to validate the proposed methodology. The application of the proposed approach determines that the highest effected KPI is %working. The results showed that after implementation of the rule-based system, key performance improved in high variable areas. Results analysis based on before scenario shows that %working performance indicator is highly effected by variable temperature, speed, and breakdown factors for high variable areas such as baking, cooling, aligning, and packing. Based on identified factors and high variable areas, rules are developed by applying standardisation setting (SOP, WI, PP) in high variable areas and the results shows %working improved in baking by 4.78%, in cooling by 16.06%, in aligning by 0.35%, in packing machine1 by 2.5%, in packing machine2 by 2.37%, in packaging1 by 3.35%, and in packaging2 by 3.16%. The integrated method allow quick response , control the environment without production interruption, reduce number of experiments , and reducing variability in high variable areas, which narrowed the improvement in the required areas and increased its effectiveness.
24
Surina-Baumgartner, Denise M. « Fatty acid oxidation and insulin in the control of food intake / ». [S.l.] : [s.n.], 1995. http://e-collection.ethbib.ethz.ch/show?type=diss&nr=11083.
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Hoppler, Matthias. « Content and bioavailability of ferritin-bound iron in staple food crops / ». Zürich : ETH, 2008. http://e-collection.ethbib.ethz.ch/show?type=diss&nr=18038.
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Patel, Pinal Suryakant. « Epidemiological evidence for an association between the amount and type of fish intake and the risk of type 2 diabetes ». Thesis, University of Cambridge, 2012. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.610422.
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Subramanian, Ramachandran. « Merger Type and Performance : A Longitudinal Study of the Food and Kindred Products Industry ». Thesis, University of North Texas, 1990. https://digital.library.unt.edu/ark:/67531/metadc935755/.
Texte intégralRésumé :
The purpose of this study was to measure merger performance on a longitudinal basis using a micro perspective. Specifically, this study looked at the performance of a sample of mergers drawn from the food and kindred products industry, Standard Industrial Classification code 20, for a period of five years before and five years after the merger using two performance measures. The performance measures, namely market returns to stockholders and return on investment, have been used extensively in the literature to study the performance of mergers and acquisitions, albeit on macro samples. The study offered significant statistical support for the hypothesis that mergers benefit the acquiring firm and its stockholders, as well as for the hypothesis that merger performance in the latter time period of study (1977 to 1984) was better than in the former (1968 to 1977). However, no significant difference in performance was found across merger types. The study discussed the managerial implications of these findings and offered directions for future research in the area of merger performance.
28
Inuzuka, Megumi. « C-type Natriuretic Peptide as a New Regulator of Food Intake and Energy Expenditure ». Kyoto University, 2010. http://hdl.handle.net/2433/126777.
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Arguelles, Mercedes C. « FOOD AND FOOD-DERIVED BIOACTIVE COMPOUNDS : RELEVANCE TO HOMEOSTASIS OF THE ANTIOXIDANT, CARDIOVASCULAR, AND IMMUNE SYSTEMS ». Diss., Tucson, Arizona : University of Arizona, 2005. http://etd.library.arizona.edu/etd/GetFileServlet?file=file:///data1/pdf/etd/azu%5Fetd%5F1079%5F1%5Fm.pdf&type=application/pdf.
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Farrèr, Claudia Hertach Martin. « Vegetation survey and GIS-based zonation of the Fond d'Albaretz Forest, Praslin, Seychelles ». Zurich : ETH, Eidgenössische Technische Hochschule Zürich, ibz Institute of Integrative Biology Zurich, 2009. http://e-collection.ethbib.ethz.ch/show?type=dipl&nr=458.
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Tietz, Melanie. « Starch-flavour interactions : impact on flavour retention and release in model food systems / ». Zürich : ETH, 2007. http://e-collection.ethbib.ethz.ch/show?type=diss&nr=17517.
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Graether, Steffen Peter. « The structure of type III and spruce budworm antifreeze proteins, globular versus beta-helix folds ». Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape7/PQDD_0021/NQ54414.pdf.
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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.
Texte intégralRésumé :
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
34
Matzinger, Daniel Andreas. « The role of fat in regulating food intake in humans : potential mechanisms of action / ». [S.l.] : [s.n.], 1999. http://e-collection.ethbib.ethz.ch/show?type=diss&nr=13303.
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Liu, Junguo. « Modelling global water and food relations : development and application of a GIS-based EPIC model / ». Zürich : ETH, 2007. http://e-collection.ethbib.ethz.ch/show?type=diss&nr=17069.
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Kaur, Navdeep. « Effects of chewing different food types on movements of the mandible ». Thesis, McGill University, 2007. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=101855.
Texte intégralRésumé :
The aim was to compare the movements of the mandible during chewing different food types. We hypothesized that the mandibular movements would vary significantly between the food types. For each participant, we built and affixed the dental appliances and attached infra red emitting diodes to record the mandibular movements using a 3D motion capture device (Optotrak). Participants chewed on four test foods that varied in texture: Italian bread stick, dried beef stick, carrot and cheese. Results indicated greater amplitude of the lateral displacement of the mandibular movements when chewing cheese. The velocity of the lateral displacement was greater for soft foods such as cheese. The velocity of the horizontal displacement increased during beef chewing. Furthermore, we found shorter movement cycle duration while chewing carrot. We concluded that the movements of the mandible vary significantly during chewing different food types.
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Baregheh, Anahita. « Organisational innovation in food sector SMEs : innovation orientation, types and process ». Thesis, Bangor University, 2011. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.680447.
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Miner, Cheryl Ann. « Maternal, Neonatal and Feeding Type Factors Associated with Severity of Necrotizing Enterocolitis ». BYU ScholarsArchive, 2011. https://scholarsarchive.byu.edu/etd/3097.
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Objective: To identify statistical associations with necrotizing enterocolitis (NEC) severity as dichotomized into cases with Bell stage II and III disease. Study Design: We conducted a retrospective study using eight consecutive years of data from a multihospital healthcare system analyzed NEC severity (Bell stage II vs. III). Results: We identified 220 neonates with stage ≥ II who had 225 separate episodes of NEC (157 stage II and 68 stage III). Those with stage III were born at earlier gestational age (P<0.0001) and lower birth weight (P<0.0001). Diagnosis of NEC occurred on about the same day of life in stage II and stage III cases. Those who developed stage III had significantly higher C-reactive protein (P<0.0001), I/T ratio (P= 0.0005), mean platelet volume (MPV) (P= 0.0001) and lower pH (P<0.0001) and platelet counts (P<0.0001). Transfusions were more common to those who progressed to stage III (P<0.0001). Regression analysis indicated higher odds of stage III in relationship to the volume of RBC transfusions (OR 2.41, {CI 1.85 to 3.11}, P<0.0001) and pasteurized human milk (PHM) (OR 1.32, {CI 1.07 to 1.62}, P = 0.0089). In contrast, feeding early mother's own milk (colostrum) for five days reduced the odds for stage III (OR 0.802, {CI 0.67 to 0.96}, P=0.0170). Those with small bowel resection were less likely to have received mother's own milk before NEC (OR 0.94, {CI 0.89 to 0.99}, P = 0.019) and factors predicting death from NEC were a low pH (OR 2.21, {CI 1.27 to 3.85}, P = 0.0005) and less colostrum (OR 0.96, {CI 0.94 to 0.99}, P = 0.003). Conclusions: RBC transfusions and PHM increased the odds for stage III NEC, whereas early mother's own milk five days reduced the odds. Mother's own milk with PHM decreased the risk for small bowl resection and early mother's milk decreased the odds for mortality from NEC. Future research and prospective randomized controlled studies are needed to quantify any reduction in NEC severity on the basis of decreasing RBC transfusions and increasing early mother's own milk or colostrum.
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McDermid, Ann Sheena. « The influence of pH on the survival and pathogenicity of Salmonella enteritidis phage-type 4 ». Thesis, Open University, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.264476.
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Rungarara-Keenan, Margareth. « Culture and diet : food choice among Black African and African-Caribbean women with Type 2 Diabetes ». Thesis, University of Essex, 2016. http://repository.essex.ac.uk/16866/.
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People of Black African heritage in the UK have increased susceptibility of being diagnosed with Type 2 Diabetes Mellitus (T2DM) compared to the general White population. Nutrition is central in halting T2DM and the progression of complications such as cardiovascular diseases. However, little is known about the factors influencing the diet of women of Black African heritage with T2DM. In addition, clinical and public health conceptions of the problem tend to be individualistic in orientation. This study is an exploratory and in-depth inquiry into food choice and the implications of dietary change for women of Black African heritage who self-manage T2DM by diet alone. Eight participants were recruited using purposive sampling. Recruitment sites included Black and Minority Ethnic charities in Norfolk and Suffolk. Data was derived from direct observation using the ‘Accompanied Shopping Task’, combined with a ‘Think Aloud Technique’ called a ‘Product Choice Reasoning Task’. In-depth interviews were undertaken and transcribed verbatim. Framework Analysis was used to provide a procedure to manage data analysis, which was informed by the PEN-3 public health cultural model which moves beyond overly individualistic conceptions of the issues. The study showed that six participants prioritised the disease and used what I have called a ‘Disease Focused Approach’ to self-manage T2DM. Two used a ‘Family Focused Approach’, as family played a crucial role in T2DM self-management. All participants undertook T2DM self-care by following a culturally appropriate diet. Their least preferred options for managing T2DM were medical therapy and physical activity. The study showed that although food choice is influenced by many factors, culture was particularly important. Moreover, participants showed greater knowledge than had been anticipated about the role of nutrition to prevent progression of T2DM. Results are explored and presented for three main domains of experience for the participants: first, food shopping and decision-making; second, diet choice and lifestyle; and third, the interface with health services. For each of these the culture was found to be of paramount importance. The implications of the findings are presented in relation to the importance of culturally appropriate advice; culturally sensitive service provision; and the significance of household composition in managing the illness, especially for people with T2DM who have young children living at home.
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Hu, Feifei. « Application of High Performance Liquid Chromatography (HPLC) and Fourier Transform Infrared (FTIR) Spectroscopy to Swiss-type Cheese Split Defects ». The Ohio State University, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=osu1343392495.
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Loucks, Jessilee Noel. « The Effect of Monetary Reward and Food Type on Motivation of Untrained Sensory Panelists in Triangle Tests ». BYU ScholarsArchive, 2016. https://scholarsarchive.byu.edu/etd/5794.
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Although human panelists provide unparalleled data, they are prone to bias, which is a primary concern of sensory scientists. Motivational bias is of concern because it determines how much effort a panelist will exert to be consistent, find a difference, or use appropriate descriptors when taking a test. For central location tests, money has become a common motivational device to compensate panelists for their time and effort. Studies have documented that money can change results in sensory testing but have not measured the impact on motivation. Additionally, little research has been conducted on the effect of the test food itself as a motivator. This scientific investigation explored monetary reward and the test food type as motivational factors to examine how these affected untrained panelist effort. Panelist accuracy on a triangle test and assessment time to complete the triangle test were measured as the response variables. Two models were generated using the two response variables, and both were adjusted for panelist age, gender, liking, time of day, and day of the week. Statistical analysis indicated that monetary compensation was not a primary motivational factor for untrained sensory panelists, but might play a role in panelist attendance. Food type impacted models differently showing its importance but also making results inconclusive. Other factors like gender, age, time of day, and day of the week were significant to a panelist's motivation and may be related to things like food involvement and workday accumulation, but more research is needed to further support these ideas. In addition to the study at hand, three preliminary studies were completed prior to obtaining the results in the main study. First, surveys gathering data on general liking of different foods were conducted. Triangle tests were then completed on potential products to confirm that treatments created for foods were not too obvious for panelists. The last preliminary step was to confirm that all differences used for treatment differences per product type were similarly different, even though not similar in nature. Difference from control tests were conducted on each product and its treatments to find how different a product's treatments were from each other. Eventually, we were able to verify that between all treatment difference couples for all products were similarly different by keeping the individual differences between a range of 10 points or 10% of a 100-point scale.
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Lodefalk, Maria. « Adolescent type 1 diabetes : Eating and gastrointestinal function ». Doctoral thesis, Karolinska institutet, Stockholm, Sweden, 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-46180.
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Adolescents with type 1 diabetes (T1DM) are given nutritional education, but the knowledge about their adherence to the food recommendations and associations between dietary intake and metabolic control is poor. Gastrointestinal symptoms are more prevalent in adults with T1DM than in healthy controls, which may be due to disturbed gastrointestinal motility. The meal content affects the gastric emptying rate and the postprandial glycaemia in healthy adults and adults with type 2 diabetes. Meal ingestion also elicits several postprandial hormonal changes of importance for gastrointestinal motility and glycaemia. Eating disorders are more prevalent in young females with T1DM than in healthy females, and are associated with poor metabolic control. The prevalence of eating disorders in adolescent boys with T1DM is not known. This thesis focuses on eating and gastrointestinal function in adolescents with T1DM. Three population-based, cross-sectional studies demonstrated that adolescents with T1DM consume healthy foods more often and have a more regular meal pattern than age- and sex-matched controls. Yet both boys and girls are heavier than controls. The intake of saturated fat is higher and the intake of fibre is lower than recommended in adolescents with T1DM. Patients with poor metabolic control consume more fat and less carbohydrates than patients with better metabolic control. Gastrointestinal symptoms are common in adolescents with T1DM, but the prevalence is not increased compared with controls. Gastrointestinal symptoms in patients are associated with female gender, daily cigarette smoking, long duration of diabetes, poor metabolic control during the past year, and an irregular meal pattern. Adolescent boys with T1DM are heavier and have higher drive for thinness than healthy boys, but do not differ from them in scales measuring psychopathology associated with eating disorders. In a randomized, cross-over study, we found that a meal with a high fat and energy content reduces the initial (0–2 hours) postprandial glycaemic response and delays gastric emptying in adolescents with T1DM given a fixed prandial insulin dose compared with a low-fat meal. The glycaemic response is significantly associated with the gastric emptying rate. Both a high- and a low-fat meal increase the postprandial concentrations of glucose-dependent insulinotropic polypeptide (GIP) and glucagon-like peptide 1 (GLP-1) and suppress the postprandial ghrelin levels in adolescents with T1DM. The postprandial changes of these hormones are more pronounced after the high-fat meal. Insulin-like growth factor binding-protein (IGFBP) –1 concentrations decrease after insulin administration irrespective of meal ingestion. The GLP-1 response is negatively associated with the gastric emptying rate. The fasting ghrelin levels are negatively associated with the postprandial glycaemic response, and the fasting IGFBP-1 levels are positively associated with the fasting glucose levels. We conclude that nutritional education to adolescents with T1DM should focus more on energy intake and expenditure to prevent and treat weight gain. It should also focus on fat quality and fibre intake to reduce the risk of macrovascular complications and improve glycaemia. Gastrointestinal symptoms in adolescents with T1DM should be investigated and treated as in other people irrespective of having diabetes. However, adolescents with long duration of diabetes, poor metabolic control, and symptoms from the upper gut should have their gastric emptying rate examined during euglycaemia. There may be an increased risk for development of eating disorders in adolescent males with T1DM since they are heavier than healthy boys and have higher drive for thinness. This should be investigated in future, larger studies. For the first time, we showed that a fat-rich meal delays gastric emptying and reduces the initial glycaemic response in patients with T1DM. The action profile of the prandial insulin dose to a fat-rich meal may need to be postponed and prolonged compared with the profile to a low-fat meal to reach postprandial normoglycaemia. Circulating insulin levels affect postprandial GIP, GLP-1, and ghrelin, but not IGFBP-1, responses less than the meal content. The pronounced GIP-response to a fat- and energy-rich meal may promote adiposity, since GIP stimulates lipogenesis. Such an effect would be disadvantageous for adolescents with T1DM since they already have increased body fat mass and higher weights compared with healthy adolescents. Adolescents with T1DM may have subnormal postprandial ghrelin suppression, which may be due to their increased insulin resistance or elevated growth hormone levels. This needs to be investigated in future, controlled studies.
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AIR, ELLEN LOUISE. « THE MECHANISMS THROUGH WHICH INSULIN AND AN INSULIN-MIMETIC REGULATE FOOD INTAKE AND BODY WEIGHT ». University of Cincinnati / OhioLINK, 2002. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1021213893.
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Heller, Hansraj Christine. « Trophic cascading in Lake Lucerne, Switzerland : the influence of top-down controls on the pelagic food web / ». [S.l.] : [s.n.], 2000. http://e-collection.ethbib.ethz.ch/show?type=diss&nr=13631.
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Chikuta, Maxwell K. « Preventing Obesity and Type 2 Diabetes in Immigrant Populations ». ScholarWorks, 2019. https://scholarworks.waldenu.edu/dissertations/6541.
Texte intégralRésumé :
Obesity-related diseases have been increasing in African immigrants throughout the United States. Although research has been done to identify risk factors associated with many ethnic groups in the United States, only a few studies exist that explore obesity and type 2 diabetes diseases among Central African immigrants. The conceptual framework for this qualitative case study was social constructivism and the health belief model. The primary research question addressed the potential underlying causes for an increase in obesity and type 2 diabetes among Central African Immigrants. The secondary research questions explored how culture, illiteracy, and religion contribute to the problem of obesity in Central African immigrants, and what strategies could be effective in preventing and reducing the increase of obesity and type 2 diabetes in this population. Interviews with 17 Central African immigrants living in the northeastern U.S. were conducted to explore their social, cultural, and behavioral factors that influence the prevalence of obesity. Interview responses were transcribed and entered into NVivo software for data analysis. The results revealed that socioeconomic issues, cultural differences, and language gaps were the primary risk factors. Feeling stressed and overwhelmed and a lack of communication were also found to be significant. The results could provide health administrators and health educators with a platform for advancing policies and programs to foster greater health and well-being among Central African immigrants and thus contribute to the overall social welfare of Central African immigrants.
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Weisner, Angelica. « Does Asellus aquaticus change its pigmentation when given different types of food ? » Thesis, Linköpings universitet, Biologi, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-159762.
Texte intégralRésumé :
When an animal’s pigmentation matches the background across various types of environments, it is potentially an example of cryptic pigmentation, most likely as a response to natural selection by visually oriented predators. One example of cryptic pigmentation is phenotypic plasticity, meaning that an organism can exhibit different phenotypes in different environments. The freshwater isopod Asellus aquaticusliving in stands of reeds tends to have darker pigmentation than individuals living amongst lighter-coloured stoneworts, which has been suggested to result from visual predation. A recent study showed, however, that pigmentation in A. aquaticus is partly plastic, influenced by the nutritional composition in their diet. Here, I performed a laboratory experiment on A. aquaticusto see if the nutritional composition in stoneworts decreases pigmentation. Isopods were provided with a diet of either decaying leaves or stoneworts. The experiment took place over four weeks and pigmentation and growth were analysed at 0, 15 and 31 days. I found that pigmentation in A. aquaticusincreased significantly on both diets. And, there was no difference between both diets in amount of change in pigmentation. The fact that isopods that were feeding on stoneworts did not become lighter to match their background colour preferably depend on a high nutritional composition in the provided food, considering they also more than doubled their weight. In other words, phenotypic plasticity due to different diets between habitats is not the explanation to lighter coloured isopods living amongst stoneworts. However, these results do not exclude that differences can arise over a longer time or differs between different species of stoneworts.
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Gutbrodt, Bettina. « Diet composition of wildebeest, waterbuck and reedbuck in relation to food quality in a moist savanna of Tanzania / ». Zürich : ETH, Eidgenössische Technische Hochschule Zürich, [Institut für Integrative Biologie], 2006. http://e-collection.ethbib.ethz.ch/show?type=dipl&nr=290.
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Boisclair, Daniel. « Among-population variability in fish growth rates : the influence of food consumption, prey type and fish community ». Thesis, McGill University, 1988. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=75957.
Texte intégralRésumé :
I assessed the relationship between growth of fish in situ, food consumption, prey type and fish community descriptors in 12 perch (Perca flavescens) populations exhibiting a 1.8 to 10-fold range in growth rates.Perch growth rates consistently decreased as fish numerical density increased (r$ sp2$ = 0.60) and increased as feeding levels increased (r$ sp2$ = 0.30). I found no significant relationship between the quantity of food consumed by perch and fish numerical density. Prey quality explained from 50 to 95% of the observed variability in growth but was related to fish numerical density in only one of the 3 perch age classes studied.
I conclude that non-exploitative interactions (operating through increased activity costs) is a more viable explanation for the among-population variability in fish growth rates than is exploitative competition (yielding decreases in the total quantities of food consumed and/or prey quality).
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Ma, Zhen. « Techno-functional and sensory properties of salad dressing-type emulsion prepared with pulse flours and pulse fractions ». Thesis, McGill University, 2013. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=114459.
Texte intégralRésumé :
Pulses, the low-fat dried seeds of legumes, including peas, chickpeas, lentils, beans and lupins, have received increased attention due to their numerous health-promoting benefits. Significant opportunities exist for using whole pulses as well as their fractions in a variety of innovative value-added food products. Salad dressings, which are important oil-in-water emulsions, account for a large part of the semi-solid foods market and are widely consumed in North America and in many other countries. The development of salad dressings supplemented with pulse flours and pulse fractions represents a novel avenue of study with great potential for improving the techno-functional and nutritional quality of salad dressing products by enhancing protein, fibre, vitamin and mineral content and, in some cases, promoting amino acid complementation.Salad dressing emulsions supplemented with raw and thermally treated pulse flours were developed. The effect of pulse addition on the dressing formulations was studied by comparing the physical properties of dressings prepared with or without supplementation. The results showed that lentil flours have considerable potential for use as an ingredient in salad dressings. The rheological parameters were significantly increased, pointing to a thickening effect associated with pulse flour supplementation. Pre-boiling of pulse flours further increased the thickening effect, giving the highest rheological properties observed. The relationship between the physical properties and structural characteristics was explored by comparing the rheological behaviour and the scanning electron microscope observations. The results of the quantitative descriptive analysis (evaluation of firmness) were consistent with the rheological data. All the dressings maintained acceptable stability over 28 days of storage. With respect to dressing appearance, lentil supplementation significantly increased the yellowness hue and the total colour intensity of the dressing samples. The effects of reducing the fat and cholesterol (egg yolk) contents of the supplemented dressings, as well as increasing the amount of pulse flour added, upon the color and rheological properties were investigated by using a central composite design and response surface methodology. The results showed that changes in the main ingredients had a large effect on the responses observed. The scanning electron microscope results indicated that the dressings with lower oil and egg yolk contents had a less densely packed network and looser aggregated droplets. This finding was in good agreement with the observed response surface plots of the rheological parameters. Consumer sensory tests on showed that the dressings supplemented with whole green lentil flour, low concentrations of yellow pea flour, and chickpea flour with high oil content hold promise for commercial applications. The results should prove useful in selecting the most suitable ingredients for the production of supplemented salad dressings. Additionally, pulse protein fractions derived from green lentil, yellow pea and Desi chickpea were used in the preparation of pulse-supplemented dressings. The response surface plots showed that an increase in oil and emulsifier (pulse protein or egg yolk) concentration led to a linear or non-linear increase in the rheological and textural properties. Response surface methodology was used to optimize the salad dressing formulations based on selected response (dependent) variables. The validation test confirmed the overall adequacy of this modelling approach for predicting the behaviour of the dressing systems under different factor combinations, with the ultimate goal of meeting market specifications. The research work underpinning this thesis provides information to support the development of whole pulse flours and pulse fraction supplemented dressings with nutritional and techno-functional potential for commercial and industrial applications.Les légumineuses (sous forme de graines sèches avec une faible teneur en gras) tel que les petits pois, les pois chiches, les lentilles, les haricots et les graines de lupins, ont reçu une attention accrue en raison de leurs nombreux avantages favorables à la santé. Il existe plusieurs façons d'utiliser les légumineuses entières ainsi que leurs fractions dans une variété de produits alimentaires innovants à haute valeur ajoutée. Les vinaigrettes, qui sont des émulsions huile-en-eau, représentent une grande partie du marché des aliments semi-solides et sont largement consommés en Amérique du Nord ainsi que dans de nombreux autres pays. Le développement de vinaigrettes supplémentées avec des farines de légumineuses ou des fractions de légumineuses représente une nouvelle avenue avec un grand potentiel pour améliorer la qualité technico-fonctionnelle et nutritionnelle des vinaigrettes en augmentant la teneur en protéines, en fibres, en vitamines et minéraux, et dans certains cas complémentant les acides aminés du produit. Des émulsions de vinaigrettes supplémentées avec des farines de légumineuses brutes et traitées thermiquement ont été développées. L'effet de l'addition de légumineuses dans les formulations des vinaigrettes a été étudié en comparant les propriétés physiques des vinaigrettes préparées avec ou sans supplémentation. Les résultats ont montré que les farines de lentilles ont un potentiel considérable comme ingrédient dans les vinaigrettes. Les paramètres rhéologiques ont été considérablement augmentés, montrant un effet d'épaississement associé à la supplémentation de la farine de légumineuses. L'addition de farines de légumineuses pré- bouillies a en outre augmenté l'effet épaississant, conduisant à des propriétés rhéologiques observées plus élevées. La relation entre les propriétés physiques et les caractéristiques structurelles a été explorée en comparant le comportement rhéologique et les observations faites à l'aide d'un microscope électronique à balayage. Les effets de la réduction des matières grasses et du cholestérol (jaune d'oeuf) dans les vinaigrettes supplémentées et de l'augmentation de la quantité de farine de légumineuses ajoutée, sur la couleur et les propriétés rhéologiques ont été étudiés en utilisant un plan central composite et une méthode de surface de réponse. Les résultats ont montré que des changements des principaux ingrédients ont eu un effet important sur les réponses observées. Les résultats au microscope électronique à balayage ont indiqué que les vinaigrettes contenant moins d'huile et de jaune d'œuf disposaient d'un réseau moins dense et des gouttelettes agrégées plus souples. Cette constatation est en accord avec les courbes de surface de réponses observées pour les paramètres rhéologiques. Les courbes de surface de réponses ont montré que l'augmentation de la concentration de l'huile et de l'émulsifiant (protéine de légumineuse ou le jaune d'œuf) conduit à une augmentation linéaire ou non linéaire dans les propriétés rhéologiques et texturales. La méthode de surface de réponse a été utilisée pour optimiser la formulation des vinaigrettes et a été basée sur les variable réponses (dépendantes) choisies. Le test de validation a confirmé la pertinence globale de cette approche de modélisation pour prédire le comportement des systèmes vinaigrettes avec différentes combinaisons de facteurs, dont le but ultime est de répondre aux spécifications du marché.Les travaux de recherche de cette thèse fournissent des informations importantes et pertinentes pour permettre le développement de vinaigrettes supplémentées avec des farines de légumineuses entières ou avec des fractions protéiques avec un potentiel nutritionnel et techno-fonctionnel intéressants pour des applications commerciales et industrielles.