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Ashurst, Ian C. "Physicochemical characteristics of chlorofluorohydrocarbon based inhalation aerosols". Thesis, Aston University, 1985. http://publications.aston.ac.uk/12546/.
Pełny tekst źródłaDas, Kunal. "PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF MADE-IN-TRANSIT". OpenSIUC, 2019. https://opensiuc.lib.siu.edu/theses/2549.
Pełny tekst źródłaChang, Xiaojun. "Spectral and Physicochemical Characteristics of nC60 in Aqueous Solutions". Diss., Virginia Tech, 2011. http://hdl.handle.net/10919/77152.
Pełny tekst źródłaPh. D.
McIver, Donald A. "Epithermal precious metal deposits physicochemical constraints, classification characteristics and exploration guidelines". Thesis, Rhodes University, 1997. http://hdl.handle.net/10962/d1005553.
Pełny tekst źródłaTippetts, Megan. "Effect of Processing and Formulation Conditions on Physicochemical Characteristics of Food Emulsions". DigitalCommons@USU, 2008. https://digitalcommons.usu.edu/etd/147.
Pełny tekst źródłaPaternostre, Guillaume. "Assessing the role of physicochemical and biochemical soil characteristics on Escherichia coli attachment". Pullman, Wash. : Washington State University, 2008. http://www.dissertations.wsu.edu/Thesis/Fall2008/g_paternostre_012509.pdf.
Pełny tekst źródłaTitle from PDF title page (viewed on Mar. 9, 2009). "Department of Civil and Environmental Engineering." Includes bibliographical references (p. 87-90).
McLure, James Alexander, i james mclure@flinders edu au. "Physicochemical determinants of the non-specific binding of drugs to human liver microsomes". Flinders University. Medicine, 2008. http://catalogue.flinders.edu.au./local/adt/public/adt-SFU20081102.165952.
Pełny tekst źródłaMwangwela, Agnes Mbachi. "Physicochemical characteristics of conditioned and micronised cowpeas and functional properties of the resultant flours". Thesis, Pretoria : [s.n.], 2006. http://upetd.up.ac.za/thesis/available/etd-07302008-073321.
Pełny tekst źródłaDejdar, Sepehr. "DEVELOPING A MULTIFUNCTIONAL THERMO-RESPONSIVE VIRAL LIKE PARTICLE (VLP) PLATFORM WITH NEW PHYSICOCHEMICAL CHARACTERISTICS". Cleveland State University / OhioLINK, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=csu1600419373455514.
Pełny tekst źródłaAzarmi, Farhad. "Emissions, physicochemical characteristics and exposure to coarse, fine and ultrafine particles from building activities". Thesis, University of Surrey, 2016. http://epubs.surrey.ac.uk/810771/.
Pełny tekst źródłaDaghman, Mohamed Ibrahim. "Comparison of the physicochemical characteristics and flavonoid release profiles of Sutherlandia frutescens phytosomes versus liposomes". University of the Western Cape, 2016. http://hdl.handle.net/11394/5055.
Pełny tekst źródłaSutherlandia frutescens is a traditional plant medicine widely used in South Africa. Traditionally, the leaves of S. frutescens are mainly used as a tea, but these traditional dosage forms have several disadvantages, including that they are not particularly convenient to prepare and store, encourage dosage inaccuracy and are highly susceptible to microbial contamination. To solve these problems, dried aqueous extract forms, e.g. freeze dried aqueous extract (FDAE) of S. frutescens were prepared, but they, in turn, may still suffer from instability and contain mainly hydrophilic phytoconstituents that are poorly absorbed and delivered for in vivo activity. Modified forms of the FDAE, i.e. the active phytopharmaceutical ingredient (API), may be a better solution. Therefore this study sought to prepare liposomes and phytosomes of the freeze dried aqueous extract of Sutherlandia frutescens, as a means of increasing the total the surface area of the API, thus improving its release and dissolution in gastrointestinal fluids. Liposomes and phytosomes of the FDAE of Sutherlandia frutescens obtained were prepared using a thin film hydration method at ratios of lecithin: S. frutescens (3:1) and phosphatidylcholine: S. frutescens (2:1) respectively. The physical characteristics (i.e. particle size, size distribution, zeta potential, and morphology), of flavonoid glycosides (i.e. sutherlandins A to D; API) as well as content and release profiles of each dosage form (i.e. FDAE liposome or phytosomes) at pH 1.2 and pH 6.8 was determined. A validated HPLC assay was used to determine and compare the flavonoid glycoside content and release profiles of the liposomes and phytosomes. Both liposomes and phytosomes were successfully prepared, in moderate yields (± 30 %, and ± 50 %, respectively), using the thin film hydration method. The liposomes had a significantly smaller size, lower size distribution, higher zeta potential and better stability than the phytosomes (p < 0.05). The phytosomes, however, had significantly higher flavonoid glycoside encapsulation efficiency than the liposomes (±50 % vs ±26 %; p < 0.01). In addition, the release at 120 minutes, of flavonoid glycosides from the liposomes (63%, 58%, 76% and 46% % at pH 1.2, and 78%, 76%, 87% and 89 % at pH 6.8 for sutherlandins A, B, C and D, respectively) was significantly higher and faster than that of the phytosomes (52%, 41%, 51% and 39 % at pH 1.2, and 31% 31%, 33%and 45% % at pH 6.8, for sutherlandins A, B, C and D, respectively). The differences in release were likely due to differences in particle size and size distribution of the two modified API forms. Overall, liposomes and phytosomes can be considered promising vehicles for delayed delivery of herbal crude extracts. Based on its characteristics (i.e. narrower size distribution, and better stability), the liposomes were preferred compared to the phytosomes offering a better kinetic release profile. The phytosomes had higher encapsulation than the liposomes that may be due to complex formation between the API and the lipid.
Isiwata, Hideki. "Studies on Physicochemical Characteristics of Poly (ethylene glycol) Modified Liposomes and Uptake by Cultured Cells". 京都大学 (Kyoto University), 1997. http://hdl.handle.net/2433/202493.
Pełny tekst źródłaRagaee, Sanaa. "Physicochemical and structural characteristics of water-extractable arabinoxylan from rye lines varying in extract viscosity and its relationship to end-use characteristics". Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2001. http://www.collectionscanada.ca/obj/s4/f2/dsk3/ftp05/NQ63915.pdf.
Pełny tekst źródłaCharoenviriyakul, Chonlada. "Evaluation of the pharmacokinetic and pharmaceutical characteristics of exosomes for the development of exosome-based drug delivery carrier". Kyoto University, 2018. http://hdl.handle.net/2433/235065.
Pełny tekst źródłaAziz, Shahir [Verfasser]. "Trehalose physicochemical characteristics as a potential dry powder inhalation carrier for optimized aerosol generation / Shahir Aziz". Kiel : Universitätsbibliothek Kiel, 2015. http://d-nb.info/1075492696/34.
Pełny tekst źródłaHenry, Victoria Azula. "Identification of functional group characteristics and physicochemical properties of atrazine degrading Pseudomonas sp. strain ADP biofilm". Diss., University of Iowa, 2015. https://ir.uiowa.edu/etd/5947.
Pełny tekst źródłaKalamaki, Maria. "The influence of transgenic modification of gene expression during ripening on physicochemical characteristics of processed tomato products /". For electronic version search Digital dissertations database. Restricted to UC campuses. Access is free to UC campus dissertations, 2003. http://uclibs.org/PID/11984.
Pełny tekst źródłaDegree granted in Agricultural and Environmental Chemistry with designated emphasis in Biotechnology. Also available via the World Wide Web. (Restricted to UC campuses)
Ratau, Mmaphuti Abashone. "Chemometrics, physicochemical and sensory characteristics of pearl millet beverage produced with bioburden lactic acid bacteria pure cultures". Thesis, Cape Peninsula University of Technology, 2018. http://hdl.handle.net/20.500.11838/2773.
Pełny tekst źródłaThe aim of this study was to evaluate the physical, chemical and sensory characteristics of non-alcoholic pearl millet beverage produced using isolated and purified cultures of bioburden lactic acid bacteria (LAB). Traditional non-alcoholic pearl millet beverage (TNAPMB) was produced through spontaneous fermentation. The slurry was fermented for 36 h at 37°C while monitoring the microbial growth at 3 h interval. LAB were grown on deMan, Rogosa and Sharpe agar and identified using Vitek 2 system. The initial numbers of LAB were 7.04 log cfu/ml and increased to 8.00 log cfu/ml after 21 h. The beverage was dominated by LAB and contaminants and their survival was in succession. LAB from the genera Leuconostoc, Pediococcus, Streptococcus and Enterococcus were the main fermenting species in TNAPMB. Pearl millet extract (PME) was produced by hydrating pearl millet flour (PMF) with water (1:10, PMF:Water). To the mixture sprouted rice flour (10%), ground ginger (10%) and pectin (0.6%) were added. Stable PME was used in the production of plain non-alcoholic pearl millet beverage (PNAPMB). PME was pasteurized at 98°C for 30 min, hot filled and cooled to 25°C. The fluid was inoculated with Leuconostoc mesenteroides, Pediococcus pentosaceus and Enterococcus gallinarum each at 0.05, 0.075 and 0.1%, respectively, using factorial design and fermented for 18 h at 37°C. The pH of the beverage ranged between pH 3.32 and pH 3.90. L. mesenteroides, P. pentosaceus, E. gallinarum, the interaction between L. mesenteroides and P. pentosaceus and the interaction between L. mesentoroides and E. gallinarum had a significant effect (p ˂ 0.05) on the pH of PNAPMB except the interaction between P. pentosaceus and E. gallinarum (p = 0.631). The total titratable acidity (TTA) of the beverage ranged from 0.50 to 0.72%. All cultures had a significant influence (p ˂ 0.05) on the TTA of the beverage with the exception of the interaction between L. mesenteroides and E. gallinarum (p = 0.102). However, Monte Carlo simulation showed that E. gallinarum caused an increase in the pH and a decrease in the TTA of the beverage. During fermentation, the pH of the beverage is desired to decrease while the TTA increases, hence E. gallinarum was removed. The interaction between L. mesenteroides and P. pentosaceus at 0.05% and 0.025%, respectively produced an acceptable PNAPMB with potential for commercialization. Furthermore, moringa supplemented non-alcoholic pearl millet beverage (MSNAPMB) was produced by adding 4% of moringa (Moringa oleifera) leaf powder extract during the production of PNAPMB. The physicochemical, nutritional, microbial (LAB) and sensory characteristics of the PNAPMB, MSNAPMB and TNAPMB were determined. LAB were significantly (p < 0.05) affected by the fermentation period and increased from 3.32 to 7.97 log cfu/ml and 3.58 to 8.38 log cfu/ml in PNAPMB and SNAPMB, respectively. The pH of PNAPMB decreased from pH 5.05 to pH 4.14 while the pH of MSNAPMB decreased from pH 5.05 to pH 3.65 during the 18 h fermentation. The growth of LAB during fermentation had a significant effect (p < 0.05) on the pH of the beverages. The TTA increased from 0.14 to 0.22% and increased from 0.17 to 0.38%, in PNAPMB and MSNAPMB, respectively. The TTA of the beverage was affected significantly (p < 0.05) by the 18 h of fermentation. The protein content was 1.62, 2.17 and 1.50% in PNAPMB, MSNAPMB and TNAPMB, respectively. PNAPMB sample was deemed acceptable in comparison to the MSNAPMB. The total colour difference (ΔE) was 5.91 and 10.60 in PNAPMB and MSNAPMB, respectively in comparison to the TNAPMB. Volatile compounds with beneficial effect such as anti-inflammatory and anti-pathogenic properties were identified in the beverages. Principal component analysis indicated that the variations in characteristics of PNAPMB and MSNAPMB could be explained using total fat, saturated fat, total sugar, ash, moisture, proteins, chroma (C), hue and b*. The results showed that isolated pure cultures could be used as starter cultures in the production of non-alcoholic cereal beverages at a commercial level with predictable quality and safety properties.
David, Christopher A. W. "Assessing the relationship between nanoparticle physicochemical characteristics and biological interactions : optimisation of in vitro techniques and protocols". Thesis, University of Liverpool, 2016. http://livrepository.liverpool.ac.uk/3007382/.
Pełny tekst źródłaPatel, Hamung. "Molecular mechanisms of α-amylase action on retrograded starch : the relationship between digestion kinetics and physicochemical characteristics". Thesis, King's College London (University of London), 2015. http://kclpure.kcl.ac.uk/portal/en/theses/molecular-mechanisms-of-amylase-action-on-retrograded-starch(98b609d2-f689-444e-8632-ee2597c79710).html.
Pełny tekst źródłaBrijwani, Khushal. "Solid state fermentation of soybean hulls for cellulolytic enzymes production: physicochemical characteristics, and bioreactor design and modeling". Diss., Kansas State University, 2011. http://hdl.handle.net/2097/8401.
Pełny tekst źródłaDepartment of Grain Science and Industry
Praveen V. Vadlani
The purpose of this study was to investigate micro- and macro-scale aspects of solid state fermentation (SSF) for production of cellulolytic enzymes using fungal cultures. Included in the objectives were investigation of effect of physicochemical characteristics of substrate on enzymes production at micro-scale, and design, fabrication and analysis of solid-state bioreactor at macro-scale. In the initial studies response surface optimization of SSF of soybeans hulls using mixed culture of Trichoderma reesei and Aspergillus oryzae was carried out to standardize the process. Optimum temperature, moisture and pH of 30ºC, 70% and 5 were determined following optimization. Using optimized parameters laboratory scale-up in static tray fermenter was performed that resulted in production of complete and balanced cellulolytic enzyme system. The balanced enzyme system had required 1:1 ratio of filter paper and beta-glucosidase units. This complete and balanced enzyme system was shown to be effective in the hydrolysis of wheat straw to sugars. Mild pretreatments– steam, acid and alkali were performed to vary physicochemical characteristics of soybean hulls – bed porosity, crystallinity and volumetric specific surface. Mild nature of pretreatments minimized the compositional changes of substrate. It was explicitly shown that more porous and crystalline steam pretreated soybean hulls significantly improved cellulolytic enzymes production in T. reesei culture, with no effect on xylanase. In A. oryzae and mixed culture this improvement, though, was not seen. Further studies using standard crystalline substrates and substrates with varying bed porosity confirmed that effect of physicochemical characteristics was selective with respect to fungal species and cellulolytic activity. A novel deep bed bioreactor was designed and fabricated to address scale-up issues. Bioreactor’s unique design of outer wire mesh frame with internal air distribution and a near saturation environment within cabinet resulted in enhanced heat transfer with minimum moisture loss. Enzyme production was faster and leveled within 48 h of operation compared to 96 h required in static tray. A two phase heat and mass transfer model was written that accurately predicted the experimental temperature profile. Simulations also showed that bioreactor operation was more sensitive to changes in cabinet temperature and mass flow rate of distributor air than air temperature.
Monyethabeng, Moneah Mmabatho. "Effect of ultraviolet treatment on shelf life, various spoilage microorganisms and the physicochemical characteristics of rooibos iced tea". Thesis, Cape Peninsula University of Technology, 2015. http://hdl.handle.net/20.500.11838/2021.
Pełny tekst źródłaRooibos iced tea (RIT), as one of the products of Rooibos is fast becoming very popular as a beverage in society due to the benefits of the phenolic compounds that are associated with this herbal tea. Some of the commercially available products have been found to contain, if any, lower contents of the major phenolic compounds, namely aspalathin and its oxidation products, iso-orientin and orientin. Their presence is considered as indicators of a good quality product. The purpose of this study was to investigate the effect of ultraviolet-C (UV-C) light as an alternative treatment to heat treatment on the shelf life, pH, phenolic composition, colour and microorganisms associated with Rooibos. Two formulations of RIT were used in order to determine the efficacy of the UV-C on the shelf life whilst three formulations were used for the physicochemical analysis. Only one formulation was used for inoculation with three spoilage bacteria, yeast and mould spoilage microorganisms namely; Escherichia coli K12, Staphylococcus aureus, Salmonella sp., Saccharomyces cerevisiae and Cladosporium sp. The UV-C dosages of 0, 918, 1 836, 2 754 and 3 672 J.l -1 were used to treat the RIT using a pilot-scale UV-C system with a turbulent flow at a constant flow rate of 4000 l.hr-1 . A log count of 4 log10 was considered the limit for the spoilage growth since it is the average log10 afternormal pasteurisation. The use of UV-C treatment was found to have significantly (p1) effect on the overall colour difference of the RIT in formulations A, B, and C. All the spoilage microorganisms were significantly reduced by UV-C dosage to less than 4 log10 except the Cladosporium sp. The S. cerevisiae was the most sensitive microorganism whilst Cladosporium sp. was the most resistant. The effect of UV-C on the spoilage microorganism followed the sequence: S. cerevisiae>Salmonella sp.>S. aureus>E. coli K12>Cladosporium sp. This study indicated that microbiological reduction was achieved as a function of increasing UV-C dosage. In order to achieve the highest log10 reduction, the highest UV-C dosage of 3 672 J.l-1 may be used. However, the dosage may need to be increased in order to achieve the desired results in the treatment of Cladosporium sp. It can thus be concluded from the above investigations that UV-C dosage treatment of 3 672 J.l-1 is optimum in the non-thermal treatment of RIT
South African Association for Food Science & Technology Cape Peninsula University of Technology Bursary
Köpf, Ellen [Verfasser], i Wolfgang [Akademischer Betreuer] Frieß. "Antibody drugs at the liquid-air interface: physicochemical characteristics, aggregation & the impact of formulation / Ellen Köpf ; Betreuer: Wolfgang Frieß". München : Universitätsbibliothek der Ludwig-Maximilians-Universität, 2017. http://d-nb.info/115015909X/34.
Pełny tekst źródłaShardlow, Emma Mary. "Elucidating the bioinorganic chemistry of aluminium-based adjuvants : the influence of physicochemical characteristics upon events following simulated in vitro vaccination". Thesis, Keele University, 2016. http://eprints.keele.ac.uk/4153/.
Pełny tekst źródłaNunes, Sânia Alves [UNESP]. "Influência do estágio de lactação e da ordem de parição nas características físico-químicas do leite de cabra". Universidade Estadual Paulista (UNESP), 2002. http://hdl.handle.net/11449/99618.
Pełny tekst źródłaEste trabalho visou estudar a influência do estágio de lactação e da ordem de parição em relação às características físico-químicas e verificar a composição geral do leite de cabra no decorrer da lactação. Para o experimento, foram observadas vinte cabras Saanen mantidas em regime de confinamento. As amostras foram coletadas semanalmente e, após a coleta, foram refrigeradas e encaminhadas para análise no Laboratório de Biotecnologia da Faculdade de Engenharia/UNESP, Câmpus de Ilha Solteira, onde foram realizadas as determinações físico-químicas: pH (25°C), acidez titulável (°D), densidade (g/l) a 15°C, teor de gordura (%), cinzas (%), extrato seco total (EST %), extrato seco desengordurado (ESD %), nitrogênio total (%), proteína bruta (%). Os resultados obtidos neste trabalho permitiram chegar aos seguintes valores médios para a composição geral: 3,01% para proteína total (PB), 2,74% para teor de gordura, 0,78% para cinzas; para o perfil nitrogenado distribuindo-se em: 3,01% para proteína bruta (PB), 0,48% para fração nitrogenada não-proteíca (NNP); para as características: 1.030,07 g/l para a densidade a 15°C, 6,62 para pH a 25°C, 16,69°D para acidez titulável, 11,07% para extrato seco total (EST) calculado e 8,32% para extrato seco desengordurado (ESD), também calculado. Do ponto de vista da Inspeção, o perfil do leite de cabra em relação ao experimento está de acordo com o Decreto n.º 9525 de 15/12/1986 para leite de cabra, apresentando-se apto para o consumo.
This work aimed to study the influence of the stage of lactation and of the order of kidding according to the physicochemical characteristics and to verify the general composition of the milk of goats during the lactation. For the experiment twenty Saanen goats kept in the regime of confinement were observed. The samples were collected weekly and after the collection were refrigerated and sent for analysis in the Laboratório de Biotecnologia da Faculdade de Engenharia/UNESP, Câmpus de Ilha Solteira, where the determinations physicochemical were made: pH (25°C), titrable acidity (°D), density (g/l) a 15°C, fat content (%), ashes (%), total solids (ST %), defatted solids(SD%), total nitrogen (%), crude protein (%).The results obtained in this study permited to arrive to the following medium values to the general composition: 3,01% to crude protein (PB), 2,74% to fat content, 0,78% to ashes; to the nitrogen profile distributing in: 3,01% to crude protein (PB), 0,48% to fraction no protein nitrogen (NNP); to the characteristics: 1.030,07 g/l to density a 15°C, 6,62 to pH a 25°C, 16,69°D to titrable acidity, 11,07% to total solids (ST) calculated and 8,32% to defatted solids (SD), also calculated. From Inspection the point of view of the profile of the goat milk in relation to the experiment is in agreement with the Decreet nº 9525 of 15/12/1986 for goat milk, presenting apt to the consume.
Pereira, Jorge Alberto dos Santos Guieiro. "Characterization of tradional cooked blood and rice sausage from Monchique and shelf life study with different packaging technologies". Doctoral thesis, ISA/UL, 2015. http://hdl.handle.net/10400.5/9268.
Pełny tekst źródłaKobayashi, Ikei. "Interleukin-12 alters the physicochemical characteristics of serum and glomerular IgA and modifies glycosylation in a ddY mouse strain having high IgA levels". Kyoto University, 2003. http://hdl.handle.net/2433/148756.
Pełny tekst źródłaZanata, Marcelo [UNESP]. "Efeito do manejo na qualidade do solo e da água em microbacias hidrográficas, Batatais, SP". Universidade Estadual Paulista (UNESP), 2009. http://hdl.handle.net/11449/96987.
Pełny tekst źródłaFunep
Este trabalho teve como objetivo realizar análise morfométrica e diferenciar áreas de manejo no que tange à qualidade do solo e da água de bacias hidrográficas no Município de Batatais, Estado de São Paulo. A área de estudo é a microbacia hidrográfica do Córrego da Cachoeira, situada entre as coordenadas geográficas 20°53’35” a 20°57’54” de Latitude S, e 47°31’45” a 47°33’21” de Longitude WGr, abrangendo desde a foz do Córrego da Barata até às cabeceiras dos córregos da Prata e da Estiva. As formas das bacias hidrográficas podem ser consideradas como fontes de dados relevantes para a obtenção de informações sobre a evolução do modelado da superfície da Terra no que tange ao canal de drenagem principal e seus tributários. As variáveis estudadas foram as dimensionais, do padrão de drenagem e do relevo. As bases cartográficas do IBGE e do IGC foram usadas para a hierarquização da rede de drenagem e para a análise morfométrica. A microbacia se caracteriza por ser uma drenagem fluvial exorreica, com rios consequentes e drenagem dendrítica. O baixo valor do fator de forma indica uma bacia mais alongada e com menor risco de enchentes sazonais. Os valores de densidade de drenagem, freqüência de rios e razão de bifurcação, são considerados baixos e indicam a formação de solo sobre rocha permeável. Os valores da razão de relevo e razão de relevo relativo sugerem uma microbacia com relevo relativamente suave. Todas as características físico-químicas da água diferiram estatisticamente ao longo do período analisado. Os valores de pH e de oxigênio dissolvido foram mais uniformes que a temperatura. A condutividade elétrica, os sólidos totais e a turbidez foram as características que mais variaram durante o ano de coleta e as melhores para a diferenciação dos manejos. As microbacias B8 (cana) e B17 (pinus) apresentaram as maiores...
This study aimed to conduct morphometric analysis and differentiate management areas with respect to soil quality and water basins in the City of Batatais, State of Sao Paulo. The study area is the watershed of the Waterfall Creek, located between the geographic coordinates 20°53'35 to 20°57'54 Latitude S, 47°31'45 to 47°33'21 Longitude WGr, ranging from the mouth of the stream Cheap until headwaters of streams of Silver and Stowage. The morphometric analysis was performed to characterize the morphology of the terrain. The shapes of the basins can be considered as relevant data sources to obtain information on developments in the modeling of the Earth's surface with respect to the main drainage channel and its tributaries. The variables studied were the dimensional, pattern of drainage and relief. The cartographic IBGE and IGC were used for the ranking of the drainage network and for morphometric analysis. The watershed is characterized as a fluvial drainage exorreica, with consequent streams, and dendritica drainage. The low value of the form factor indicates a more elongated basin and with less risk of seasonal floods. The values of drainage density, frequency of rivers and bifurcation ratio, are considered low and indicate the formation of soil over rock permeable. The values of the relief ratio suggest a watershed with relatively mild relief. All physico-chemical properties of water differ statistically over the period analyzed. The values of pH and dissolved oxygen were more uniform than temperature. The electrical conductivity, total solids and turbidity were the more characteristics ranged during the year of collection. Turbidity, electrical conductivity and total solids were the best water features to differentiate the management. On the basin B8 (sugar cane) and basin B17 (pine) the properties of water behave with the largest changes, probably due to the scarce ... (Complete abstract click electronic access below)
Raimondo, Raquel Fraga e. Silva. "Características físico-químicas e celulares do leite de bovinos da raça Jersey criados no Estado de São Paulo durante o primeiro mês de lactação: determinação dos valores de referência e das variações durante a fase colostral". Universidade de São Paulo, 2006. http://www.teses.usp.br/teses/disponiveis/10/10136/tde-01062007-142814/.
Pełny tekst źródłaWith the aim to establish reference values of the physicochemical and cellular characteristics of milk from Jersey cows, raised in the State of São Paulo, during the first month of lactation, as well as to evaluate the influence of the colostral phase, the number of lactations, and the bacterial growth within health mammary glands on milk composition, 617 milk samples were examined: 418 were obtained from healthy mammary glands without bacterial growth and 199 samples obtained from health mammary glands with bacterial growth. Milk samples were collected aseptically before milking and the following parameters were evaluated: pH, electrical conductivity, chlorate, lactose, chlorate/lactose ratio, fat, proteins, total solids, California Mastitis Test (CMT), and somatic cell count. Significant influences was demonstrated during the first month of lactation relative to the physicochemical characteristics, since the pH values were lower during the first three days of lactation and were increased gradually; electrical conductivity was reduced during the first five days of lactation; the levels of chlorate and the chlorate/lactose ratio were reduced; there was an abrupt increase in the levels of lactose during the first two days, after which this increase was gradual; the levels of fat were varied during the first days and were reduced with effect from the 7th day of lactation; the levels of protein and total solids were reduced. The lactation phase also demonstrated significant influence on the frequency of CMT reactions and the somatic cell count. The frequency of the negative CMT reactions was higher during the first 12 months of lactation while the somatic cell count was reduced during the same period. The physicochemical and cellular characteristics of milk were influenced by the number of lactations for the following variables: chlorate was higher in pluriparous cows; lactose was higher in primiparous cows; the chlorate/lactose ratio was higher in pluriparous cows, and protein was elevated in pluriparous cows. It was demonstrated that milk obtained from healthy mammary glands with bacterial growth within the samples influenced the milk composition since the pH values, electrical conductivity, protein, and the somatic cell count were higher in samples from milk bacterial growth, and the frequency of negative California Mastitis Test reactions were lower in samples with bacterial growth. Considering the first 24 hours after partition the following reference values were established for physicochemical and cellular characteristics of milk of Jersey cows raised in the State of São Paulo: pH, between 6.37 ± 0.14 and 6.43 ± 0.23; electrical conductivity, between 5.24 ± 0.61 and 6.00 ± 0.16 mS/cm; chlorates, between 154.10 ± 29.03 and 155.50 ± 56.66 mg/dl; lactose, between 3.14 ± 0.66 and 3.69 ± 0.77 g/dl; chlorates/lactose ratio, between 4.80 ± 3.99 and 5.22 ± 1.84; fat, between 1.35 ± 1.17 and 2.90 ± 2.29 g/dl; protein, between 8.09 ± 2.35 and 10,95 ± 1.24 g/dl; total solids, between 13.01 ± 1.98 and 18.18 ± 3.20 g/dl; and number of somatic cells, between 946.444 ± 1.1198.319 and 1.355.273 ± 1.829.318 cells/ml. The frequency of occurrence of negative CMT reactions was: negative, between 87.8 and 96.30%; half cross, between 0.00 e 4.87%; one cross, 0.00 %; two crosses, 0.00 %; and three crosses, between 3.70 e 7.31%. The following reference values were established between the 2nd and 7th day of lactation: pH, between 6.50 ± 0.15 and 6.61 ± 0.16; electrical conductivity, between 5.12 ± 0.66 and 5.72 ± 0.69 mS/cm; chlorates, between 89.97 ± 24.80 and 114.40 ± 39.28 mg/dl; lactose, between 4.18 ± 0.50 and 4.42 ± 0.57 g/dl; chlorate/lactose ratio, between 2.23 ± 1.78 e 2.94 ± 2.03; fat, between 2.06 ± 1.50 and 3.09 ± 2.19 g/dl; protein, between 4.09 ± 0.35 and 4.83 ± 0.66 g/dl; total solids, between 12.07 ± 1.33 and 12.98 ± 1.93 g/dl; and number of somatic cells, between 555.553 ± 1.265.531 and 874.677 ± 1.443.014 cells/ml. The frequency of the occurrence of CMT reactions was: negative, between 72.34 and 87.20%; half cross, between 2.00 and 6.38%; one cross, between 2.00 and 8.51 %; two crosses, between 2.32 and 8.51%; and three crosses, between 2.12 and 14.00%. The following reference values were established between the 8th and 30th day of lactation: ph, between 6.61 ± 0.12 and 6.71 ± 0.13; electrical conductivity, between 5.14 ± 0.53 and 5.23 ± 0.59 mS/cm; chlorates, between 92.58 ± 29.08 and 96.73 ± 28.86 mg/dl; lactose, between 4.42 ± 0.51 and 4.74 ± 0.41 g/dl; chlorates/lactose ratio, between 2.11 ± 0.96 and 2.20 ± 1.01; fat, between 1.96 ± 0.99 and 2.49 ± 1.27 g/dl; protein, between 3.56 ± 0.29 and 4.02 ± 0.72 g/dl; total solids, between 11.23 ± 1.13 and 11.70 ± 1.27 g/dl; and the number of somatic cells, between 121.632 ± 316.269 e 433.419 ± 1.297.486 cells/ml. The frequency of the occurrence of CMT reactions was: negative, between 93.10 and 93.54 %; half cross, between 0.00 e 5.17%; one cross, between 0.00 and 1.61%; two crosses, 1.61 and 1.72%; and three crosses, between 0.00 and 3.22%.
Arruda, Carolina Maranhão Fernandes de. "Características físico-químicas e polínicas de amostras de méis de Apis mellifera L., 1758 (Hymenoptera, Apidae) da região da chapada do Araripe, município de Santana do Cariri, estado do Ceará". Universidade de São Paulo, 2003. http://www.teses.usp.br/teses/disponiveis/11/11146/tde-26112003-152831/.
Pełny tekst źródłaThis research deals with the determination of the physicochemical characteristics and floral origin of honeys produced by Apis mellifera L., 1758, in the region of Chapada do Araripe, municipality of Santana do Cariri, State of Ceará, Brazil. The experiments were set at the Laboratory of Apiculture, Department of Entomology, Plant Pathology and Agricultural Zoology, College of Agriculture Luiz de Queiroz, University of São Paulo, in Piracicaba, State of São Paulo, Brazil. The following parameters were determined: total sugars, reducing sugars, sucrose, humidity, hydroxymethylfurfural, protein, ashes, pH, acidity, formaldehyde index, electrical conductivity, color, viscosity and pollen analysis of 21 samples of honeys collected in November and December, 2001. The results have indicated that the mean values of the physicochemical parameters of the samples are in between the limits required by the Brazilian legislation. The pollen analysis of the honeys showed the presence of the plant Serjania type (cipó-uva) in all the honey samples.
Zanata, Marcelo. "Efeito do manejo na qualidade do solo e da água em microbacias hidrográficas, Batatais, SP /". Jaboticabal : [s.n.], 2009. http://hdl.handle.net/11449/96987.
Pełny tekst źródłaBanca: Miguel Luiz Menezes Freitas
Banca: Sergio Campos
Resumo: Este trabalho teve como objetivo realizar análise morfométrica e diferenciar áreas de manejo no que tange à qualidade do solo e da água de bacias hidrográficas no Município de Batatais, Estado de São Paulo. A área de estudo é a microbacia hidrográfica do Córrego da Cachoeira, situada entre as coordenadas geográficas 20°53'35" a 20°57'54" de Latitude S, e 47°31'45" a 47°33'21" de Longitude WGr, abrangendo desde a foz do Córrego da Barata até às cabeceiras dos córregos da Prata e da Estiva. As formas das bacias hidrográficas podem ser consideradas como fontes de dados relevantes para a obtenção de informações sobre a evolução do modelado da superfície da Terra no que tange ao canal de drenagem principal e seus tributários. As variáveis estudadas foram as dimensionais, do padrão de drenagem e do relevo. As bases cartográficas do IBGE e do IGC foram usadas para a hierarquização da rede de drenagem e para a análise morfométrica. A microbacia se caracteriza por ser uma drenagem fluvial exorreica, com rios consequentes e drenagem dendrítica. O baixo valor do fator de forma indica uma bacia mais alongada e com menor risco de enchentes sazonais. Os valores de densidade de drenagem, freqüência de rios e razão de bifurcação, são considerados baixos e indicam a formação de solo sobre rocha permeável. Os valores da razão de relevo e razão de relevo relativo sugerem uma microbacia com relevo relativamente suave. Todas as características físico-químicas da água diferiram estatisticamente ao longo do período analisado. Os valores de pH e de oxigênio dissolvido foram mais uniformes que a temperatura. A condutividade elétrica, os sólidos totais e a turbidez foram as características que mais variaram durante o ano de coleta e as melhores para a diferenciação dos manejos. As microbacias B8 (cana) e B17 (pinus) apresentaram as maiores ... (Resumo completo, clicar acesso eletrônico abaixo)
Abstract: This study aimed to conduct morphometric analysis and differentiate management areas with respect to soil quality and water basins in the City of Batatais, State of Sao Paulo. The study area is the watershed of the Waterfall Creek, located between the geographic coordinates 20°53'35" to 20°57'54" Latitude S, 47°31'45" to 47°33'21" Longitude WGr, ranging from the mouth of the stream Cheap until headwaters of streams of Silver and Stowage. The morphometric analysis was performed to characterize the morphology of the terrain. The shapes of the basins can be considered as relevant data sources to obtain information on developments in the modeling of the Earth's surface with respect to the main drainage channel and its tributaries. The variables studied were the dimensional, pattern of drainage and relief. The cartographic IBGE and IGC were used for the ranking of the drainage network and for morphometric analysis. The watershed is characterized as a fluvial drainage exorreica, with consequent streams, and dendritica drainage. The low value of the form factor indicates a more elongated basin and with less risk of seasonal floods. The values of drainage density, frequency of rivers and bifurcation ratio, are considered low and indicate the formation of soil over rock permeable. The values of the relief ratio suggest a watershed with relatively mild relief. All physico-chemical properties of water differ statistically over the period analyzed. The values of pH and dissolved oxygen were more uniform than temperature. The electrical conductivity, total solids and turbidity were the more characteristics ranged during the year of collection. Turbidity, electrical conductivity and total solids were the best water features to differentiate the management. On the basin B8 (sugar cane) and basin B17 (pine) the properties of water behave with the largest changes, probably due to the scarce ... (Complete abstract click electronic access below)
Mestre
Nunes, Sânia Alves. "Influência do estágio de lactação e da ordem de parição nas características físico-químicas do leite de cabra /". Ilha Solteira : [s.n.], 2002. http://hdl.handle.net/11449/99618.
Pełny tekst źródłaBanca: Elisa Helena Giglio Ponsano
Banca: Olair José Isepon
Resumo: Este trabalho visou estudar a influência do estágio de lactação e da ordem de parição em relação às características físico-químicas e verificar a composição geral do leite de cabra no decorrer da lactação. Para o experimento, foram observadas vinte cabras Saanen mantidas em regime de confinamento. As amostras foram coletadas semanalmente e, após a coleta, foram refrigeradas e encaminhadas para análise no Laboratório de Biotecnologia da Faculdade de Engenharia/UNESP, Câmpus de Ilha Solteira, onde foram realizadas as determinações físico-químicas: pH (25°C), acidez titulável (°D), densidade (g/l) a 15°C, teor de gordura (%), cinzas (%), extrato seco total (EST %), extrato seco desengordurado (ESD %), nitrogênio total (%), proteína bruta (%). Os resultados obtidos neste trabalho permitiram chegar aos seguintes valores médios para a composição geral: 3,01% para proteína total (PB), 2,74% para teor de gordura, 0,78% para cinzas; para o perfil nitrogenado distribuindo-se em: 3,01% para proteína bruta (PB), 0,48% para fração nitrogenada não-proteíca (NNP); para as características: 1.030,07 g/l para a densidade a 15°C, 6,62 para pH a 25°C, 16,69°D para acidez titulável, 11,07% para extrato seco total (EST) calculado e 8,32% para extrato seco desengordurado (ESD), também calculado. Do ponto de vista da Inspeção, o perfil do leite de cabra em relação ao experimento está de acordo com o Decreto n.º 9525 de 15/12/1986 para leite de cabra, apresentando-se apto para o consumo.
Abstract: This work aimed to study the influence of the stage of lactation and of the order of kidding according to the physicochemical characteristics and to verify the general composition of the milk of goats during the lactation. For the experiment twenty Saanen goats kept in the regime of confinement were observed. The samples were collected weekly and after the collection were refrigerated and sent for analysis in the Laboratório de Biotecnologia da Faculdade de Engenharia/UNESP, Câmpus de Ilha Solteira, where the determinations physicochemical were made: pH (25°C), titrable acidity (°D), density (g/l) a 15°C, fat content (%), ashes (%), total solids (ST %), defatted solids(SD%), total nitrogen (%), crude protein (%).The results obtained in this study permited to arrive to the following medium values to the general composition: 3,01% to crude protein (PB), 2,74% to fat content, 0,78% to ashes; to the nitrogen profile distributing in: 3,01% to crude protein (PB), 0,48% to fraction no protein nitrogen (NNP); to the characteristics: 1.030,07 g/l to density a 15°C, 6,62 to pH a 25°C, 16,69°D to titrable acidity, 11,07% to total solids (ST) calculated and 8,32% to defatted solids (SD), also calculated. From Inspection the point of view of the profile of the goat milk in relation to the experiment is in agreement with the Decreet nº 9525 of 15/12/1986 for goat milk, presenting apt to the consume.
Mestre
Реброва, К. С. "Наноалмази". Thesis, Сумський державний університет, 2015. http://essuir.sumdu.edu.ua/handle/123456789/44050.
Pełny tekst źródłaCohignac, Vanessa. "Réponse macrophagique à des nanoparticules manufacturées : effets de leurs caractéristiques physico-chimiques sur l’autophagie". Thesis, Paris Est, 2015. http://www.theses.fr/2015PESC1185/document.
Pełny tekst źródłaL'exposition à des nanoparticules manufacturées (NP) peut entraîner des effets sur la santé, notamment au niveau respiratoire, où elles peuvent induire des phénomènes de remodelage pulmonaire. Toutefois, les mécanismes cellulaires sous-jacents à ces effets et l'influence des caractéristiques physico-chimiques des NP dans ces effets sont encore loin d'être compris. L'objectif de cette thèse était d'évaluer la réponse macrophagique à des NP présentant différentes caractéristiques physico-chimiques (taille/longueur, composition chimique, forme, structure cristalline ou propriétés de surface) en se concentrant particulièrement sur leurs effets sur l'autophagie. Nous avons montré que l'exposition de macrophages murins à des nanotubes de carbone multi-parois (MWCNT) induisait un blocage de l'autophagie tandis que l'exposition à des NP sphériques induisait une autophagie fonctionnelle. Le blocage du flux autophagique par les MWCNT est associé à une accumulation de lysosomes non fonctionnels. Par ailleurs, les MWCNT induisaient une réponse oxydante et pro-inflammatoire plus importante que les particules sphériques qui pourrait être lié à leur blocage de l'autophagie. Ces résultats montrent un rôle prépondérant de la forme des nanomatériaux sur le processus autophagique, et ouvrent de nouvelles voies pour l'interprétation et la compréhension de la toxicité des nanomatériaux
Weschenfelder, Simone. "Caracterização de kefir tradicional quanto à composição físico-química, sensorialidade e atividade anti-Escherichia-coli". reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2009. http://hdl.handle.net/10183/16409.
Pełny tekst źródłaKefir is a fermented food resulting from the double fermentation of milk by kefir grains, these grains are a symbiotic association of yeasts, acid-lactic and acetic-acid bacteria. From kefir can be obtained kefir leban and kefir whey, both from the filtration of kefir in sterile cotton cloth, during 24 hours at 25°C ± 2ºC. This study aims to characterize and evaluate the behavior of different samples of traditional kefir grains and products derived (kefir, kefir leban and kefir whey) on the physicochemical composition, sensorial characteristic, intent to buy and anti-Escherichia coli activity, when inoculated in different concentrations, standardized the type of milk, the time and temperature of incubation, the maturation and filtration processes. Were developed physical and chemical analysis, the sensory evaluation using the tests of acceptability and preference and determination of anti-Escherichia coli activity. The results showed that the technique of handling and standardizing of the samples was effective in providing products with similar characteristics as the reproductibility of results. It is also indicate that the volume of milk used in the incubation influence significantly the characteristics of the final product. The kefir leban obtained in the experiment showed creamy consistency, similar to quark cheese, characteristic aroma of fermented dairy, whitish yellow color, acid flavor and good spread. He maintained the calcium contained in milk after processing,he concentrated protein, and don't contain any lactose. The product showed good acceptability and 58% of purchase intention, when used in the preparation of food formulations such hors d'oeuvre. The kefir and the kefir whey showed maximal intensity of bacterial inhibition activity/bacteriostasys, and intensity of bacterial inactivation activity/bactericidie in front of inoculum of Escherichia coli (ATCC 11229), tested at concentrations <=108CFU/mL.
Crizel, Tainara de Moraes. "Aproveitamento dos subprodutos da indústria de suco de laranja para aplicação em alimentos". reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2013. http://hdl.handle.net/10183/102292.
Pełny tekst źródłaBrazil is the world's largest orange juice producer and the wastes generated by this process represent serious environmental problem, however these residues may be regarded as byproducts of industry because their high fiber content allowing its use as ingredient in foods. Fibers can be added as fat replacer, resulting in healthier products. Thus, this work aimed to study the possibility and viability of orange juice industry byproducts utilization for application in foods. The fibers obtained from the orange juice byproducts were added as fat replacer in ice creams and cakes. The physicochemical and functional characterization of the fibers were performed, and carotenoids and phenolic compounds content were evaluated. The fibers were submitted to treatments such as hydro-distillation aiming to reduce the bitter taste. Chemical, physical and sensory analyses were performed in ice creams and cakes. Two different samples of orange fiber were analyzed: F1 (peel, pulp and seeds) and F2 (peel). Both samples showed high levels of total dietary fiber and an ideal ratio between soluble and insoluble fiber. The F2 showed higher levels of phenolic compounds (125 mg/g) and carotenoids (1.21 mg/100 g) when compared to fiber F1. The use of orange fiber as a fat replacer in ice cream led to a 70 % reduction of fat without causing significant changes on product attributes such as color, odor and texture, however caused negative effects on the taste and aftertaste of ice cream. The addition of 1 % of peel orange fiber, submitted to treatment by hydro-distillation, in lemon ice cream resulted in a mean reduction of approximately 50 % of the samples fat content and did not significantly modified properties as protein content, color properties, pH values, melt rate and texture parameters, and caused no changes in the acceptance attributes of original product. The crude peel orange fiber can be considered a good choice as a fat replacement in cakes, since the results showed 90 % reduction in lipid levels and 27 % in the caloric value of the product. The addition of 3 % orange fiber did not change the cake formulation in order to modify their preference before the judges, showing similar results in all sensory parameters comparable to standard cake.
Weschenfelder, Simone. "Elaboração e avaliação físico-química e microbiológica de produtos lácteos obtidos a base de kefir". reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2016. http://hdl.handle.net/10183/142254.
Pełny tekst źródłaThe growing demand for a healthier and value-added food increases the need for research that aims not only to know food, but also to develop and characterize new products. So it is essential that technical professionals working in the food industry and research institutes to work together with health professionals, contributing to the prevention of disease and promotion of health. The overall objective of the study was to develop and evaluate the in loco antibacterial activity of dairy products made from kefir grains against standard foodborne; and to determine the physicochemical and microbiological characteristics of these products. Initially two formulations of kefir fermented milk (kefir 1 and 2) were prepared, the first with pasteurized milk and kefir grains and the second with pasteurized milk, powdered milk and kefir grains. The chemical and mineral composition of raw material (milk and powdered milk) and kefir products was evaluated, and were also determined the pH and the total lactic acid bacteria count. Based on the chemical composition of kefir, there was verified the possible nutritional property statements and also the compliance of the products with the standards of identity and quality for fermented milks. In sequence, two cheese formulations (Q1 and Q2) and serum (S1 and S2) of kefir were prepared from microbial coagulation made with kefir grains and determined the chemical composition and pH. Five different bacterial densities of Staphylococcus aureus (ATCC 25923) and Escherichia coli (ATCC 11229) referred as A, B, C, D and E (where A> B> C> D> E) were inoculated in kefir, cheese and whey formulations and determined the in loco antibacterial activity after 0, 24, 48 and 72 hours of confrontation. Five batches of ten commercial brands of pasteurized and UHT milk were evaluated according to the rules for labeling and the identity and quality standards established by the Brazilian food law. The kefir formulations showed significant antibacterial activity against different population densities after 24 hours of exposure and no antibacterial activity was observed between 24 and 72 hours of confrontation. Kefir 1 and 2 met the physicochemical and microbiological parameters established by the technical regulation of identity and quality of fermented milks. Formulation 1 fit the nutrition claims "source of protein", "low calories" and "low sodium", and kefir 2 "high protein content", "low sodium" and "high zinc content". The cheese formulations and kefir whey also showed antibacterial activity against the microorganisms, especially after 24 hours of confrontation. The antibacterial activity was more pronounced against Escherichia coli (ATCC 11229), with highest antibacterial activity after 48 and 72 hour confrontation of different population densities with Q1, Q2, S1 and S2. The kefir whey formulations showed higher antibacterial activity than kefir and cheese. All trademarks evaluated were in accordance with the Brazilian food labeling regulations. One pasteurized milk brand and three whole UHT milk brands did not meet the minimum standards of identity and quality in at least two of the five lots assessed, indicating flaws in the production process. More research related to quality of food and dairy products obtained through the use of kefir grains are indicated by exploring sensory, physicochemical and microbiological aspects of these foods, what could expand its use in diets.
Santos, Mickael da Costa. "Study of the influence of high hydrostatic pressure on wine chemical and sensorial characteristics". Doctoral thesis, Universidade de Aveiro, 2015. http://hdl.handle.net/10773/14822.
Pełny tekst źródłaDuring the last years, the use of high hydrostatic pressure (HHP) as a non-thermal technology for preservation or aging of wine has increased substantially in the academic community. However, HHP treated wine has been only analysed after the pressure treatment, with no knowledge available on the effects of HHP during subsequent storage. The results presented in this thesis showed that HHP treatments influence the chemical and sensorial properties of wine during storage. The application of high hydrostatic pressure treatments in winemaking for wine preservation, as an alternative to sulphur dioxide, was evaluated studying the effect of HHP in the physicochemical and sensorial properties of red and white wines during bottle storage. High pressure treatments with 5 min of processing time and pressures of 425 and 500 MPa were shown to influence on both red and white wine physicochemical and sensorial characteristics. However, the effects were only perceptible after, at least, 6 months of storage. The alterations that occurred on the pressurized red wine characteristics, such as the more orange-red colour and the lower antioxidant activity (15-27% less), total phenolic content (9% less), and anthocyanins content (45–61% less), were due to an increase of condensation reactions of phenolic compounds. The increase of these condensation reactions lead to the formation of compounds with higher degree of polymerisation that became insoluble along storage, increasing consequently the amount of wine deposits in the pressurized wines. In terms of white wines, pressurized wines showed, after one year of storage, a more brownish colour and a lower antioxidant activity (15% less) and total content of phenolic compounds (10% less) when compared to the unpressurized wines. These results, together with the lower content of free amino acids (15-20% less) and higher content of furans (up to 70% more), present in the pressurized wines after nine months of storage, led to propose an effect of HHP treatments in the acceleration of Maillard reactions that occur during the wine storage period. Therefore, contrary to the pressurized sulphur dioxide-free red wine, the pressurized white wines were not considered suitable for commercialization as table wines due to the higher brownish colour and cooked fruit aroma, characteristics of an aged or thermally treated wine.Additionally, the impact of the pressure treatments on the volatile composition of sulphur dioxide-free red and white wines, during bottle storage, was evaluated. More than 160 volatile compounds, distributed by 12 chemical groups, were identified in both wines. At the end of storage, the pressurized wines presented a higher content of furans, aldehydes, ketones, and acetals when compared to the unpressurized wines. These results indicate that pressure influences the white and red wine long term volatile composition, being this particularly evident for longer storage periods. The changes on the volatile composition of the pressurized wines, indicated that the HHP treatments accelerate the Maillard reactions, and the oxidation of alcohols and fatty acids, leading to wines with a volatile composition network approaching the characteristic of faster aged and/or thermally treated wines. The acceleration of Maillard reactions and phenolic compounds condensation by HHP treatments was also studied in model wine solutions (hydro alcoholic solution at acidic pH). The results showed that the high pressure treatment accelerated the Maillard reaction and this effect was quantifiable, mainly, after 6 months of storage. Pressurized model solutions presented higher concentration of 2-furfural, phenylacetaldehyde and benzaldehyde, when compared to the controls. In terms of phenolic compounds condensation reactions, the pressurized model wine solutions showed no relevant differences, when compared to controls. Therefore, it seems that the pressure treatment had a higher impact in terms of kineticks of reactions and in less extent in terms of different compounds formed. Lastly, the application of HHP treatments in winemaking to improve the properties of young wines was evaluated. For this propose, the effect of HHP treatments in the phenolic composition of a red wine was studied and compared with the effect of different oenological practices. Wines pressurized at 500 MPa for 5 min, and 600 MPa for 20 min, at 20 ºC, showed, after 5 months of storage, a lower monomeric anthocyanins (8-14%), phenolic acids (8-11%) and flavonols (14-22%) content, when compared to the unpressurized ones. The wine pressurized at 500 MPa presented a flavanols content and a degree of polymerization very similar to the wines treated by traditional aging processes. In terms of sensorial properties, the pressure treatments increased the cooked fruit aroma and decreased the floral and fruit odours and, in the case of the 600 MPa treatment, increased the bitterness. Therefore, the HHP treatments seem to promote reactions that are similar to those observed in wines treated with wood aging processes. In conclusion, the results presented in this thesis showed that HHP treatments accelerated the Maillard reaction and the polymerization reactions between phenolic compounds present in the wine, influencing the chemical and sensorial properties of wine. HHP can be potentially used to preserve or accelerate the wine aging process, producing wines with pleasant and distinct characteristics.
Durante os últimos anos, o uso de alta pressão hidrostática (APH) como tecnologia não-térmica para a preservação ou envelhecimento de vinho tem aumentado substancialmente na comunidade académica. No entanto, os vinhos tratados por APH têm sido analisados após o tratamento de pressão, não havendo referências sobre as suas propriedades durante o armazenamento. Os resultados apresentados nesta tese mostram que a aplicação de tratamentos de APH altera as propriedades químicas e sensoriais de vinhos ao longo do armazenamento. Os tratamentos de alta pressão hidrostática foram aplicados na vinificação para a preservação de vinho, como alternativa ao dióxido de enxofre, sendo o seu efeito avaliado nas propriedades físico-químicas e sensoriais de vinhos tintos e brancos durante o armazenamento em garrafa. Os tratamentos de alta pressão com 5 min de processamento e pressões de 425 e 500 MPa mostraram influenciar as características físico-químicas e sensoriais de vinhos tintos e brancos. No entanto, o efeito foi apenas percetível após pelo menos 6 meses de armazenamento. As alterações que ocorreram nas características do vinho tinto pressurizado, tais como a cor mais laranja-vermelho, menor atividade antioxidante (menos 15 a 27%), menor conteúdo de compostos fenólicos totais (menos 9%) e menor teor de antocianinas (menos 45-61%), foram devidas a um aumento das reacções de condensação de compostos fenólicos. O aumento destas reações de condensação levou à formação de compostos com maior grau de polimerização que se tornaram insolúveis no vinho ao longo do armazenamento, aumentando consequentemente a quantidade de depósito nos vinhos pressurizados. Em relação ao vinho branco, os vinhos pressurizados mostraram, depois de um ano de armazenamento, uma cor mais acastanhada, menor atividade antioxidante (menos 15%) e menor teor de compostos fenólicos totais (menos 10%) comparando com os vinhos não pressurizados. Estes resultados, juntamente com o baixo teor de aminoácidos livres (menos 15 a 20%) e um maior teor de furanos (até 70% mais) para os vinhos pressurizados após nove meses de armazenamento, levam a propor que os tratamentos de APH aceleraram as reações de Maillard que ocorrem durante o período de armazenamento do vinho. No entanto, ao contrário dos vinhos tintos pressurizados, os vinho brancos pressurizados não foram considerados adequados para comercialização como vinhos de mesa, visto que apresentavam uma cor acastanhada e um elevado aroma a fruta cozida, características estas de vinhos envelhecidos ou tratados termicamente.Adicionalmente, foi avaliado o impacto dos tratamentos de APH sobre a composição volátil dos vinhos tintos e brancos sem dióxido de enxofre durante o armazenamento em garrafas. Mais de 160 compostos voláteis, distribuídos por 12 grupos químicos, foram identificados em ambos os vinhos. No final do armazenamento, os vinhos pressurizados apresentaram um teor mais elevado de furanos, aldeídos, cetonas e acetais quando comparados com os vinhos não pressurizados. Estes resultados indicam que os tratamentos de APH influenciam a composição volátil de vinhos brancos e tintos, , sendo mais evidente em longos períodos de armazenamento. As mudanças na composição volátil dos vinhos indicaram que os tratamentos de APH aceleraram as reações de Maillard e também a oxidação de álcoois e ácidos gordos, originando vinhos com uma composição volátil próxima de vinhos com envelhecimento acelerado ou tratados termicamente. A aceleração das reações de Maillard e de polimerização dos compostos fénolicos causada pelos tratamentos de APH foi também estudada em soluções modelo de vinho (solução hidroalcoólica com pH ácido). Os resultados mostraram que o tratamento de APH acelera a reação de Maillard , sendo este efeito quantificado, apenas, após 6 meses de armazenamento. As soluções modelo de vinho pressurizadas apresentaram concentrações mais elevadas de 2-furfuraldeído, fenilacetaldeído e benzaldeído, em comparação com os controlos. Em termos de polimerização dos compostos fénolicos, as soluções modelo pressurizadas não apresentaram diferenças relevantes, em comparação com os controlos. Por conseguinte, os tratamentos de APH aparentem ter mais impacto em termos de modificações nas cineticas de reação do que na formação de novos compostos. Por último, a aplicação de tratamentos de APH foi estudada para melhorar as propriedades de vinhos jovens. Para este propósito, o efeito de tratamentos de APH na composição fenólica de um vinho tinto foi estudado e comparado com o efeito de diferentes práticas enológicas. Vinhos pressurizados a 500 MPa durante 5 min e a 600 MPa durante 20 min, a 20 ºC, mostraram depois de 5 meses de armazenamento um menor teor de antocianinas monoméricas (8-14%), ácidos fenólicos (8-11%) e flavonóis (14 -22%), quando comparados com os vinhos não-pressurizados. O vinho pressurizado a 500 MPa apresentou um teor de flavonóis e um grau de polimerização de taninos muito semelhante aos vinhos tratados por processos de envelhecimento tradicionais. Em termos de propriedades sensoriais, os tratamentos de pressão aumentaram o aroma de fruta cozida e diminuiram os aromas florais e frutados, tendo no caso do tratamento de 600 MPa sido verificado também um aumento da amargura. Assim sendo, os tratamentos de APH parecem promover reações que são semelhantes às observadas em vinhos tratados com processos de envelhecimento em madeira. Em conclusão, os resultados apresentados nesta tese mostram que a aplicação de tratamentos de APH acelera as reações de Maillard e a polimerização dos compostos fenólicos presentes no vinho, ao longo do armazenamento, alterando assim as propriedades químicas e sensoriais dos vinhos. A APH pode ser potencialmente utilizada para preservar ou acelerar o processo de envelhecimento de vinho tinto produzindo vinhos com características agradáveis e distintas.
Birgel, Daniela Becker. "Processo de secagem da glândula mamária de bovinos da raça holandesa: avaliação física da involução da mama e das características físico-químicas, celulares e microbiológicas da secreção láctea durante o período seco". Universidade de São Paulo, 2006. http://www.teses.usp.br/teses/disponiveis/10/10136/tde-31052007-175557/.
Pełny tekst źródłaIn order to evaluate the involution of the mammary gland of Holstein cows, we examined 44 udders at the end of lactation, during the dry period (last milking, and days 1, 3, 5, 7, 10, 15, 30 and 45 of the dry period), as well as the return to lactation. The mammary glands were thoroughly examined by inspection and palpation before the collection of samples. The lacteal secretion was also inspected. After discarding the first jets of the lacteal secretion, the samples for the microbiological analysis were aseptically collected, followed by the samples for the evaluation of the physicochemical and cellular characteristics - pH, electrical conductivity, chlorides, lactose, fat, protein, total solids, chloride/lactose ratio, California Mastitis Test (CMT) and somatic cell count. The involution process was accompanied by alterations in the consistency of the udder. On the return to lactation, the frequency of udders that were classified as Type III (firm) was higher than that observed before the beginning and on the 45th day of the dry period. The involution process also favored the recovery of the teats, but it did not have any effect over severe prolapses of the teat orifices, leading us to the conclusion that severe prolapses are irreversible, even after long periods without milking. On the initial phase of the dry period, the sudden retention of milk caused a distension, of the udder and of the teats, that gradually decreased along the first week. After the 10th day of the dry period, there was an increase in the number of udders and teats that were no longer distended, indicating that the involution process had ended. Along the process of involution of the mammary gland, we observed that the milk was replaced by a white or cream colored secretion; from the 7th day, a viscous and yellowish secretion was also observed; at the end of the process, on the 45th day, we observed that 40.9% of the udders were producing a pre-colostrum secretion that looked like honey or whey. During the dry period, after the 3rd day of the cessation of lactation, the cows had alterations consistent with those observed in mastitis during lactation or milk retentions. There was a sudden increase in pH, in electrical conductivity, in chlorides, in the chloride/lactose ratio, in protein and in the somatic cell count, as well as a sudden decrease in the lactose content. We observed the following values for the physicochemical and cellular characteristics of the lacteal secretion of healthy cows between the 3rd and the 45th day of the dry period: pH - between 7.08 and 7.34; Electrical Conductivity - between 7.50 and 8.35 mS/cm; Chloride - between 242.20 and 287.66 mg/dl; Lactose - between 1.20 and 2.45 g/dl; Chloride/Lactose Ratio - between 12.99 and 26.40; Fat - between 2.27 and 7.97 g/dl; Protein - between 6.00 and 9.47 g/dl; Total Solids - between 10.73 and 16.35 g/dl; Somatic Cell Count - between 1,930,450 and 6,486,900 cells/ml. From the 5th day of the dry period, none of the samples had negative reactions to the CMT; and between the 7th and the 45th day, all samples had a distinct positive or a strong positive reaction to the CMT. The influence of mastitis during the involution of the udder over the physicochemical and cellular characteristics of the lacteal secretion was partial and restricted to certain moments of the dry period. The differences between the values of these characteristics in udders with or without mastitis, was very small, so these analyses can not be used to diagnose mastitis. There was no statistical difference between the frequency of bacteria isolated from the last milking and from the 45th day of the dry period. The percentage of bacteria isolated from the udders was lower on the return to lactation than during the involution of the mammary gland.
Ximenes, Celso. "Estudo das características físico-químicas do músculo longíssimos dorsi de suíno: raça/genótipo industrial versus raça Alentejana". Master's thesis, Universidade de Évora, 2020. http://hdl.handle.net/10174/27835.
Pełny tekst źródłaArcanjo, Narciza Maria de Oliveira. "Qualidade de vinho tinto produzido com uvas da cultivar Isabel (Vitis labrusca) proveniente de duas regiões do Brasil (Nordeste e Sul)". Universidade Federal da Paraíba, 2015. http://tede.biblioteca.ufpb.br:8080/handle/tede/7918.
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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES
Conselho Nacional de Pesquisa e Desenvolvimento Científico e Tecnológico - CNPq
Red wine made from Vitis labrusca accounts for 80% of Brazilian production. ‘Isabel’ is the name of the grape culture which has been attracting more and more attention in the Brazilian production of low-cost red table wine, which in turn has been widely consumed by various social classes. The aim of the present research was to evaluate the quality of dry red wine made from Isabel grapes, produced in two different regions of Brazil: one from the Siriji Valley, in a small, family-owned farm, in the town of São Vincente Férrer, in Northeastern Brazil (whose wine will be referred to as ‘IS’), and the other from the Serra Gaúcha, a region known for its wine production, located in Southern Brazil (whose wine will be referred to as IsB, IsSC and IsBb). In this context, the present study analyzed the physicochemical parameters required by the existing Brazilian legislation on wine, quantified the chemical parameters of phenolic compounds, organic acids, anthocyanins, and antioxidant capacity, and characterized the sensory profile and volatile compounds of wine made from Isabel grapes. The Northeastern wine (IS) produced in a small estate, presented only two parameters which were not in accordance with Brazilian legislation: alcoholic strength and level of reducing sugars, which indicates that there were some flaws in the vinification process. In general, the Southern wine samples (IsB, IsSC, IsBb) showed greater concentrations of phenolic compounds, flavonoids and superior anthocyanins. These values lead to a greater antioxidant capacity of Southern wine samples in relation to ABTS and ORAC methods. However, IS wine stood out for its greater antioxidant capacity in relation to the DDPH radical, possibly due to the presence of trans-Cinnamic acid; it also presented resveratrol concentrations which were in the same range as those of other wine samples. Before analysis of volatiles, a study was carried out on the optimization of volatile compound extraction in dry red table wine using SPME technique. The best conditions for extraction were: equilibrium time (teq) of 15 minutes; volatile extraction time of (teq) of 35 minutes; volatile extraction temperature (T) of 30 °C. Fifty-eight volatile compounds were identified in the volatile profile of the red wine samples; of these, the ones which stood out were esters (40%); followed by terpenes (20%), alcohols (17%), aldehydes and ketones (10%) and amines (3%). The remaining compound classes only accounted for 8%. The red wine samples made from Isabel grapes were sensorily characterized by 14 descriptors. It was noticed that aroma descriptors such as pungent, hot and volatile acidity were at their highest in the Northeastern wine samples, which was important, since it helped to differentiate these IS samples from the ones from Southern Brazil (p < 0.05). PCA analysis confirmed this differentiation between samples. It was noticed that the fruity descriptors were the ones which contributed the most to the aromatic profile of the samples analyzed. Therefore, one can conclude that the results obtained show the potential of wine production in Northeastern Brazil, making it necessary to improve the production process in this region.
Vinho tinto de mesa produzidos por uvas Vitis labrusca corresponde por 80% da produção brasileira. “Isabel” é a cultivar que vem destacando-se na produção brasileira de vinho tinto de custo mais reduzido, e com elevada taxa de consumo pelas diversas classes sociais. Objetivou-se na presente pesquisa avaliar a qualidade de vinho tinto seco com uva Isabel produzido em duas regiões do Brasil: no Vale do Siriji em pequena propriedade, através da agricultura familiar no Município de São Vicente Férrer no Nordeste do Brasil (vinho denominado por IS) e na Serra Gaúcha (vinhos denominados por IsB, IsSC, IsBb), região tradicional na produção de vinho na Região Sul do Brasil. Neste contexto avaliaram-se os parâmetros físico-químicos exigidos pela legislação brasileira vigente para vinhos; quantificou-se os parâmetros químicos de compostos fenólicos, ácidos orgânicos, antocianinas, capacidade antioxidante; e caracterizou-se o perfil sensorial e de compostos voláteis dos vinhos com uva Isabel. O vinho do Nordeste (IS), produzido em pequena propriedade, apresentou apenas dois parâmetros, o teor alcoólico e o teor de açúcares redutores, que não atenderam a legislação brasileira, indicando falhas no processo de vinificação. Em geral, os vinhos produzidos na Região Sul (IsB, IsSC, IsBb) apresentaram concentrações de compostos fenólicos, flavonóides e antocianinas superiores. Estes valores resultaram em uma maior capacidade antioxidante destes vinhos em relação aos métodos ABTS e ORAC; no entanto, o vinho IS destacou-se por maior capacidade antioxidante frente ao radical DPPH possivelmente em consequência da presença do ácido trans-cinâmico, além de apresentar concentrações de resveratrol dentro da faixa dos demais vinhos analisados. Anteriormente a análise dos voláteis, realizou-se um estudo de otimização das condições de extração dos compsotos voláteis em vinho tinto seco de mesa pela técnica de SPME. As melhores condições de extração foram: tempo de equilíbrio (teq) de 15 minutos; tempo de extração dos voláteis (teq) de 35 minutos; temperatura de extração dos voláteis (T) de 30 °C. Cinquenta e oito compostos voláteis foram identificados no perfil de voláteis dos vinhos tintos, com destaques para os ésteres (40 %), seguido pelos terpenos (20%), álcoois (17 %), aldeídos e cetonas (10 %), aminas (3 %) e apenas 8 % foram incluídos em outras classes de compostos. Os vinhos tintos de uva Isabel foram caracterizados sensorialmente por 14 descritores, observando-se que os aromas descritores pungente, quente e acidez volátil, obtiveram as maiores notas no vinho proveniente do Nordeste do Brasil e foram importantes para diferenciá-la das amostras produzidas no Sul do Brasil (p< 0,05). A análise multivariada PCA corroborou para esta interpretação de discriminação entre as amostras, observando-se que os descritores frutados foram os que contribuíram mais fortemente para o perfil de aroma dos vinhos analisados. Em conclusão, pode-se afirmar que os resultados encontrados demonstram o potencial do vinho produzido na Região Nordeste, fazendo-se necessário que melhorias no seu processo produtivo sejam introduzidas.
De, Wilde Mélissa. "Conséquences des exondations pour les communautés végétales aquatiques et le fonctionnement des zones humides fluviales". Thesis, Lyon 1, 2014. http://www.theses.fr/2014LYO10275/document.
Pełny tekst źródłaThe objective of this thesis was to measure how changes in hydrological regimes, particularly dewatering govern 1) aspects of the functioning of wetlands, 2) the organization and short-term dynamics of aquatic plant communities and 3 ) survival and plastic response of aquatic plants. This thesis addresses issues at different spatial and temporal scales. First, at the decade scale, I measured the effect of water-level decreases in riverine wetlands on their physico-chemistry characteristics. Second, at the season scale, I measured the influence of sedimentary characteristics of wetlands on short-term response of plant communities to dewatering. Finally, at the scale of a few weeks, I was interested in the ability of aquatic angiosperm species to develop a plastic adjustment to dewatering, in experimental laboratory conditions and in situ, and I looked determinism of this response (ecological, morphological, phylogenetic). In terms of physico-chemical characteristics of surface waters, the 15- year study of the dynamics of riverine wetlands undergoing dewatering, not reached, as is usually described in the literature, with an increase of water body nutrient contents, but rather changes suggesting variations of the hydrogeological functioning of wetlands in favor of a greater influence of the hillslope groundwater table in their water supply. In situ response of plant communities to dewatering differs according to sediment type. Both, resistance and resilience of communities decrease with the sediment water retention capacity. The ability of aquatic plants to tolerate dewatering, in experimental conditions, seems to differ according to their phylogenetic position, but not according to their growth form (rosettes or caulescentes). Species tolerating dewatering show phenotypic adjustments such as denser aerial organs and high plasticity of the leaves, which may explain the maintenance of a similar growth rate in terrestrial and aquatic conditions in these species
Годун, А. В. "Розробка технології хлібобулочних виробів на узварі за різних способів добавки сухофруктів". Thesis, Чернігів, 2021. http://ir.stu.cn.ua/123456789/25281.
Pełny tekst źródłaУ науково-дослідній роботі обґрунтована та експериментально досліджена можливість використання добавки яблучних сухофруктів у виробництві хліба білого з метою підвищення його харчової цінності. Проведено аналітичний огляд інформаційних джерел з теми роботи. На основі комплексних досліджень встановлено вплив дозувань добавки сухофруктів із яблук та спосіб її введення на реологічну поведінку тіста, якість готових виробів. Встановлено позитивний вплив добавки яблучних сухофруктів та узвару на органолептичні властивості хліба білого. Визначено раціональне дозування добавки яблучних сухофруктів, що дає змогу одержати вироби відмінної якості. Запропонована технологічна схема виробництва хліба білого з добавкою яблучних сухофруктів. Передбачено, що використання добавки сухофруктів із яблук та узвару із них в хлібі білому з борошна вищого сорту підвищить харчову цінність готового продукту, за рахунок збагачення їх ессенційними речовинами.
In the research work the possibility of using dried apple fruits in the production of white bread in order to increase its nutritional value is substantiated and experimentally investigated. An analytical review of information sources on the topic of the work was conducted. Based on comprehensive research, the quality of behavior affects the dosage of dried apple fruit and the method of its introduction to the rheological substance, finished products. The positive effect of dried apple fruits and dried fruit decoction on the organoleptic properties of white bread has been established. Rational dosing of apple dried fruit supplements has been determined, which allows to maintain products of excellent quality. The technological scheme of production of white bread with the addition of dried apple fruits is offered. It is envisaged that the use of supplements of dried fruits and dried fruit decoction in white bread from high-grade flour will increase the nutritional value of the finished product, by enriching them with essential substances.
Biljana, Rabrenović. "Uticaj fizičko-hemijskih karakteristika semena uljane tikve (Cucurbita pepo L.) na kvalitet i nutritivna svojstva hladno presovanog ulja". Phd thesis, Univerzitet u Novom Sadu, Tehnološki fakultet Novi Sad, 2012. https://www.cris.uns.ac.rs/record.jsf?recordId=76895&source=NDLTD&language=en.
Pełny tekst źródłaCold-pressed pumpkin oil is a product specific to Serbia, given that other countries in the region traditionally produce virgin pumpkin oil. In the process of cold pressing raw-dried pumpkin seeds by screw press, the temperature of extracted oil does not exceed 50oC, which affects physical, chemical, nutritional and sensory characteristics of this oil, as well as its oxidative stability and antiradical capacity. For the purpose of more precise characterization of this product in the domestic market, the quality of cold pressed oil from seeds of many free breeding varieties and F1 hybrids – of both naked and husk seed pumpkins being grown in our country – was examined. Specific sensorial properties: light brown to reddish color, mild aroma, a smell similar to that of raw pumpkin seeds and a taste resembling that of pumpkin pulp are characteristic for this oil. As for sensory characteristics, the samples of oil from Austrian hybrid seeds, stood out. On the basis of fatty acid content, this oil belongs to the oleic-linoleic type, meaning it is a highly nutritional vegetable oil, which is also due to high levels of dominant gamma-tocopherol. Determination of the types and content of sterols was particularly important, given that there are no data specific to cold-pressed pumpkin oil in the literature. Delta-7 sterols are the most dominant sterols in examined oil samples and also very high content of squalene was found, which a compound with an important biological function is. The oil has an excellent antiradical capacity, showing a strong linear correlation with the amounts of phenolic compounds. Oil extracted from the cake, left over after the cold pressing of pumpkin seeds, had greater antiradical capacity than the samples of cold pressed oil, due to higher percentage of phenolic compounds and a slightly lower content of tocopherols compared to cold pressed oil.
Baioco, Flávia Fracalossi. "Obtenção e caracterização físico-química de derivados de yacon (Smallanthus sonchifolius)". Universidade Federal do Espírito Santo, 2013. http://repositorio.ufes.br/handle/10/5766.
Pełny tekst źródłaCoordenação de Aperfeiçoamento de Pessoal de Nível Superior
O yacon é uma raiz tuberosa considerada alimento funcional devido ao alto conteúdo de frutooligossacarídeos (FOS). Por ser um alimento perecível, em razão do alto teor de água, métodos de processamento têm sido propostos para preservar os constituintes nutricionais e propiciar o seu armazenamento. Nesse contexto, o presente estudo teve como objetivo o desenvolvimento e a avaliação de metodologias de processamento das raízes de yacon visando à produção de suco integral, xarope e farinha. Na condução dos experimentos, primeiro foi avaliado o melhor procedimento para extração do suco das raízes: (i) aplicando o branqueamento a 100 °C por quatro minutos e (ii) não aplicando o tratamento. Definida a melhor forma de obtenção do suco, utilizou-se dessa para produção dos sucos empregados na elaboração do xarope. A porção de suco obtida foi dividida em quatro frações, sendo a elas adicionadas as seguintes quantidades de antioxidantes por quilograma de raiz descascada, respectivamente: (i) ácido cítrico - 0,18 g, (ii) ácido ascórbico - 0,18 g, (iii) combinação de ácido cítrico e ascórbico na proporção de 50% cada - 0,9 g e (iv) sem adição de antioxidante. A farinha foi processada a partir da torta, resultante da obtenção dos sucos, que foi seca a 60 °C e triturado em liquidificador. Foram realizadas análises físico-químicas e de cor dos derivados. Os dados obtidos foram analisados por meio de ANOVA e teste de Tukey a 5% de significância. O tratamento branqueamento foi eficaz na elaboração dos sucos, por inibir o escurecimento, manter constantes as coordenadas de cor e não alterar as características físico-químicas do suco. O emprego do calor na concentração dos sucos para elaboração dos xaropes não promoveu hidrólise dos açúcares complexos em açúcares simples, pois o teor de glicídios redutores não aumentou em nenhum dos tratamentos. Em relação às coordenadas de cor, o xarope com ácido cítrico apresentou maior valor de L*, indicando maior claridade em relação aos demais, e também apresentou valor de h* próximo de 90°, indicando maior proximidade à cor amarela, e maior valor de C*, mostrando maior pureza da cor. A farinha da torta apresentou alto teor de fibra bruta e, juntamente com o xarope controle, o maior teor de cinzas. Os xaropes tiveram menores teores de proteínas, enquanto a farinha da torta apresentou as menores médias de glicídios redutores e não redutores. Desse modo, nos aspectos nutricional e dietético, os xaropes são os preferidos, devido aos maiores teores de glicídios não redutores, tendo o xarope com o antioxidante ácido cítrico apresentado as melhores coordenadas de cor e pH próximo de 4,5, tornando-se o melhor derivado de yacon entre os analisados no presente estudo
The yacon is a tuberous root considered a functional food due to the high content of fructooligosaccharides (FOS). In fact to be a perishable food, because of the high water content, processing methods have been proposed to preserve the nutritional constituents and provide its storage. In reason of this, the present study aimed the development and evaluation methods of yacon root processing in order to produce pulpy juice, syrup and flour. For conducting the experiments, first was estimated the best way to extract juice from the root: (i) apply blanching treatment at 100 °C during four minutes, and (ii) do not apply the treatment. Attested the best way to obtain the juice, it was used for the production of juices used in the syrup preparation. The portion of the juice obtained was divided into four fractions, each of them received the following amounts of antioxidants per kilogram of peeled root, respectively: (i) citric acid - 0.18 g, (ii) ascorbic acid - 0.18 g, (iii) a combination of citric acid and ascorbic acid at ratio of 50% each - 0.9 g, and (iv) without the addition of antioxidant. The flour was processed from marc, resulting of juices processing, which was dried at 60 °C and grounded in a blender. Analyses of physicochemical characteristics and color of yacon products were carried out. Obtained data were analyzed statistically by ANOVA and Tukey s test. The bleaching treatment was effective in the juices preparation, because inhibit browning, maintain constant color coordinates and not change the juice physicochemical characteristics. The use of heat in the juice concentration for the syrup preparation not promoted hydrolysis of complex sugars into simple sugars, because reducing glycids did not increase in any of the treatments. Regarding color coordinates, the syrup with citric acid showed higher L* value, indicating greater clarity in relation to others, and also presented the h* value close to 90°, indicating greater proximity to the yellow color, and higher *C value, showing a greater color purity. Flour of yacon marc showed high crude fiber content and, along with control syrup, the higher ash content. Syrups had lower levels of protein, while the flour of yacon marc had the lowest averages of reducing and non-reducing glycids. Thus, in the nutritional and dietary aspects, syrups are preferred due to higher non-reducing glycids, and the syrup with the citric acid antioxidant presented the best color coordinates and pH next to 4.5, making it the best yacon product analyzed in this study
Тітенко, В. А. "Розробка технології булочних та кондитерських виробів з насінням чіа". Thesis, Чернігів, 2021. http://ir.stu.cn.ua/123456789/25289.
Pełny tekst źródłaУ науково-дослідній роботі обґрунтована та експериментально досліджена можливість використання насіння чіа у виробництві булочних та кондитерський виробів з метою їх фортифікації. Проведено аналітичний огляд інформаційних джерел з теми роботи. На основі комплексних досліджень встановлено вплив дозувань насіння чіа та борошна насіння чіа на реологічну поведінку напівфабрикатів і якість готових виробів із дріжджового тіста. Досліджено вплив борошна насіння чіа на властивості кексів. Зроблено порівняльну характеристику впливу борошна насіння чіа в залежності від способу введення його в рецептуру виробу. Встановлено позитивний вплив добавки насіння чіа на органолептичні властивості булочних виробів. Визначено раціональне дозування насіння чіа та спосіб його введення у борошняні і кондитерські вироби. Запропонована технологічна схема виробництва кексів з насінням чіа. Передбачено, що використання насіння чіа в булочних і кондитерських виробах з борошна вищого сорту дало б можливість підвищити харчову цінність готового продукту, за рахунок збагачення їх мінеральними речовинами, вітамінами та харчовими волокнами.
In the research work the possibility of using chia seeds in the production of bakery and confectionery products for the purpose of their fortification is substantiated and experimentally investigated. An analytical review of information sources on the topic of the work was conducted. On the basis of complex researches the influence of dosages of chia seeds and flour of chia seeds on rheological behavior of semi-finished products and quality of finished products from yeast dough is established. The effect of chia seed flour on the properties of cupcakes has been studied. A comparative characterization of the effect of chia seed flour depending on the method of its introduction into the product formulation is made. The positive effect of chia seed additives on the organoleptic properties of bakery products has been established. Rational dosage of chia seeds and method of its introduction into flour and confectionery products are determined. The technological scheme of production of cakes with chia seeds is offered. It is envisaged that the use of chia seeds in bakery and confectionery products from high-grade flour would increase the nutritional value of the finished product by enriching them with minerals, vitamins and dietary fiber.
Leite, Helen Dutra. "Desenvolvimento de métodos para análise do besilato de anlodipino para inclusão da monografia na farmacopéia brasileira". Universidade de São Paulo, 2009. http://www.teses.usp.br/teses/disponiveis/9/9139/tde-26012017-160944/.
Pełny tekst źródłaThe objective of this research was to develop and validate analytical methods for the amlodipine besylate (ABC) determination in tablets. Simple, accurate and precise spectrophotometric and HPLC methods were validate for ABC determination in samples containing 5.0 and 10.0 mg of ABC / tablet. For the spectrophotometric method, the first dilutions of samples were made in methanol and the consecutive in distilled water. Determination was made at 364.4 nm. Linearity was in the range of 41.0-61.0 µg/mL and r= 0.9996. The detection and quantitation limits were respectively, 0.54 µg/mL and 1.80 µg/mL. Accuracy and precision were respectively, 98.99% and 0.37%. For HPLC analysis, the following conditions were used: a LiChrospher ® 100 RP-18 Merck® (250 mm x 4,6 mm, 5µm) column; methanol: water with 1% of triethylamine adjusted to pH 5.0 with phosphoric acid (35:65), as mobile phase; a flow rate of 1.0 mL /min; UV detection at 238 nm and temperature of 22 ±1 °C . Retention time was 3.7 min. Linearity was in the range of 50.0 - 350.0 µg/mL and r = 0.9999. The detection and quantitation limits were respectively, 2.26 µg/mL and 7.52 µg/mL. Accuracy and precision were respectively, 100.18% and 0.37%. Both methods can be used in routine analysis for quality control of tablets containing ABC.
Armand, Lucie. "Effet des nanoparticules de dioxyde de titane sur les métalloprotéases, influence des paramètres physicochimiques". Phd thesis, AgroParisTech, 2011. http://pastel.archives-ouvertes.fr/pastel-00771963.
Pełny tekst źródłaDavid, Hélène. "Etude de matrices polymères permettant la libération contrôlée d'agents actifs en agriculture : expérimentation et modélisation des transferts de matière". Saint-Etienne, 1989. http://www.theses.fr/1989STET4004.
Pełny tekst źródłaHsu, Min-Chai, i 徐明才. "Influence of Fallow Dealing on Soil Physicochemical Characteristics". Thesis, 2004. http://ndltd.ncl.edu.tw/handle/84082443644402998441.
Pełny tekst źródła大仁科技大學
環境管理研究所
92
Abstract Sustainable development of water and soil resource is the main point of Taiwan’s agricultural strategy in future. After joined to WTO, There is a great impact to the crops. Taiwan’s crops lost their competitiveness not only in cost-effective, economic and benefit pressures but also less of water and policy issue to force them fallow or switch to another trade. Under the international trend of biodiversity, paddy rice field has already been requested not only procreation but also ecological and livelihood function within. For keep the base functions of the filed, the government encourages farmer reserve water into the paddy filed to keep the balance of ecological system. But after full fill of water for a long time, the field might out of oxygen and weaken the activity of microorganism; it will affect the fertility and the physiochemical property of soil. The purpose of this research is discussing the effect of flooding and green manure planting. The result will be the consultation for government when establish fallow policies. In the study we made an experiment in a fallow land of paddy rice, which was divided into two blocks and treated as sabbath or planting green manure, respectively. There were four sampling stages planned : before reserving water、after reserving water、planting green manure and after green manure plowed. In each block we selected ten locations for sampling, each location was withdrawn four samples at four layers. Each layer was 20 cm in depth to a totality of 80 cm below the surface. All samples were analyzed for their chemical and physical properties. In the study some conclusion was gained: Ponding water has a great deal of influence on the soil properties. The soybean green manure and the sesbania green manure have few influences on the properties of the soil. The ploughing time is too short, so no significant results can be distinguished. According to the data of ion chromatography, we can differentiate the kinds of soil salts exited as NaCl, KCl, NH4Cl, CaSO4 and MgSO4. Majority of soil nutrition exists in the topsoil “0~20cm”, so the surface layer is the most exuberant place of soil vigor. The results show that the soil characteristics has not been significantly influenced by the 『fallow processing way』,except in a longer-term study.