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Artigos de revistas sobre o assunto "Homemade products"
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Sdepanian, Vera Lucia, Isabel Cristina Affonso Scaletsky, Ulysses Fagundes‐Neto e Mauro Batista de Morais. "Assessment of Gliadin in Supposedly Gluten‐Free Foods Prepared and Purchased by Celiac Patients". Journal of Pediatric Gastroenterology and Nutrition 32, n.º 1 (janeiro de 2001): 65–70. http://dx.doi.org/10.1002/j.1536-4801.2001.tb07209.x.
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ABSTRACTBackgroundThe present study was designed to evaluate the presence of gliadin in homemade foods prepared by patients with celiac disease and/or their relatives, as well as in processed products consumed by such patients in São Paulo, Brazil, by enzyme immunoassay (EIA) and Western blot (WB) analysis.MethodsOne hundred ninety samples were analyzed: 108 homemade foods prepared in homes of patients with celiac disease, 81 processed products, and 1 positive control of homemade food. All samples were analyzed by EIA based on monoclonal antibodies to heat stable ω‐gliadins and related prolamins from wheat, rye, and barley. Samples were also analyzed using the WB technique.ResultsOnly one (0.9%) of 108 homemade foods contained detectable amounts of gliadin, as determined by EIA. Twelve of 81 processed products contained gliadin by EIA, as follows: 5 of 61 without gluten listed in the ingredients, 2 of 11 malt extracts, 1 of 2 wheat starches, 1 of 2 types of beer, and all 3 positive control products. Gliadin content of these products was between 4 and 10 mg of gliadin/100 g of product, except for the wheat starch sample (28 mg of gliadin/100 g) and all 3 samples with gluten (>4000 mg of gliadin/100 g). The positive control of homemade food contained 152 mg of gliadin/100 g. One hundred three of 190 samples were analyzed by WB, and 21 of these were gliadin positive. A comparison of results obtained by EIA and WB showed no statistical differences between the methods.ConclusionsThe greater part of the foods prepared in homes of patients with celiac disease and most processed products supposed to be gluten‐free did not contain gliadin. Therefore, celiac patients adequately prepare gluten‐free homemade food and have the expertise to purchase processed gluten‐free food in São Paulo, Brazil.
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Bastami, Ibrahim, Faraj Mousay e Wael Abdullah. "Microbiological Evaluation of Some Fermented Milk Products Retailed for Sale at Local Markets". Alexandria Journal of Veterinary Sciences 74, n.º 1 (2022): 78. http://dx.doi.org/10.5455/ajvs.64602.
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The consumption of fermented milks by man dates from the beginning of civilization. Fermented milk products are dairy foods that have been fermented with lactic acid bacteria such as Lactobacillus, Lactococcus and Leuconostoc. One hundred random samples of some locally manufactured fermented dairy products including; plain yoghurt, stirred yoghurt, flavored yoghurt, homemade rayeb, and sterilized rayeb (20 of each) were collected from local markets to be examined for their microbiological fitness. The obtained results clarified that the mean value of Coliforms count was 4.10×102 ± 2.0×10, 1.72×102 ± 2.1×10 and 1.65×103 ± 2.69×102 6.10×102 ± 6.4×10 for plain yoghurt, flavored yoghurt and homemade rayeb, respectively. The mean value of S. aureus count was 2.0×10 ± 1.0×10, 6.4×10 ± 4.5×10, 7.23×102 ± 5.4×10 and 1.32×102 ± 2.1×10 stirred yoghurt, flavored yoghurt, homemade rayeb and sterilized rayeb, respectively. Moreover, yeast and molds counts were performed. It could be concluded that the majority of investigated fermented dairy products were contaminated, at different degrees, with Coliforms, S. aureus, yeasts and molds giving an indication of poor sanitary measures adopted during manufacturing, storage, handling, and distribution of these products. In addition, it was observed that homemade rayeb had lower quality than other fermented dairy products.
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Nesbitt, Paula D., e Lilian U. Thompson. "Lignans in homemade and commercial products containing flaxseed". Nutrition and Cancer 29, n.º 3 (janeiro de 1997): 222–27. http://dx.doi.org/10.1080/01635589709514628.
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Pîrlog, Alisa, Diana Curchi e Natalia Pavlicenco. "Quality and safety aspects of semi-finished meat and chopped by-products made for public consumption". InterConf, n.º 40(183) (20 de dezembro de 2023): 515–25. http://dx.doi.org/10.51582/interconf.19-20.12.2023.050.
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In the current market conditions, quality has become a determining element for satisfying consumer requirements. A special place is occupied by the manufacture of products with high organoleptic characteristics and which have a long sales perspective, without changing the quality of the product. The researches were carried out on semi-finished meat and chopped by-products - Cighiri, ("Homemade Cighiri"), manufactured by two local producers (Sample I and Mostra II) and collected from the consumer network in a refrigerated state. The organoleptic characteristics studied in the samples taken in the study demonstrated qualitative sensory indices, physico-chemical indices evaluated in semi-finished meat products and shredded by-products - Cighiri, presented concrete values and corresponding to the samples of homemade Cighiri taken in the study, the results are compliant and correspond to the requirements regulations in force Government decision 624/2020, for these products. The microbiological parameters determined at homemade Cighiri, taken in the study, demonstrated results that tell us about the absence of pathogenic microorganisms and, also about the sanitation, compliance and safety of meat products made for public consumption.
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Muneerali Thottoli, Mohammed, Tif Said Suhail Al Mazroui, Duaa Suleiman Amur Al Hoqani e Maather Mohammed Al-Alawi. "Marketing Potential of Homemade Food: a New Entrepreneurial Endeavour". Multidisciplinary Business Review 16, n.º 2 (19 de dezembro de 2023): 53–65. http://dx.doi.org/10.35692/07183992.16.2.5.
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This study aims to examine the marketability of homemade food and to understand the need for an entrepreneurial venture start-up in Oman. In addition, it explores barriers to buying or selling homemade food. The research is based on a qualitative study using purposive sampling techniques by an indepth interview with 83 aspirant buyers and sellers of homemade food. The study’s findings confirm that the marketability of homemade food can be achieved by developing a unique application for trading these products, that will help to avoid barriers to buying or selling. Most respondents preferred eating homemade food rather than restaurant or commercially prepared food. These research findings provide entrepreneurs with some insight in terms of new venture start-ups for marketing homemade food in niche markets. This research comprises a specific approach to the marketability of homemade food and suggests a unique mobile app for trading homemade food. The data was gathered in Nizwa, Oman, however it could be broadened to encompass more geographic regions, particularly urban areas. The research results, achieved using qualitative methodologies, contribute significantly to the body of existing literature. It enhances value in analysing probable barriers among aspirant buyers and sellers of homemade food.
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Handayani, Rini, e Dwi Anna Prisilawati. "MINAT BELI PRODUK SAMBAL “MAK’E” MELALUI LABELISASI HALAL, BRAND IMAGE DAN CELEBRITY ENDORSEMENT". Jurnal Riset Entrepreneurship 6, n.º 2 (30 de agosto de 2023): 94. http://dx.doi.org/10.30587/jre.v6i2.6011.
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The purpose of this study is to be used to know and analyze the effect of the halal label, brand image and celebrity endorsement on the intention to buy homemade “sambal” type of products among people in the Surakarta City area. This research was conducted quantitatively in which the number of samples was 100 respondents who were consumers of homemade “sambal” type of products. The sampling technique used is accidental sampling. The data collection method used is a questionnaire. The data analysis technique uses multiple linear regression analysis with the help of SPSS 25. The results of the partial test it is proven that the halal label has a non-significant positive effect on purchase intention, while brand image has a significant positive effect on purchase intention and celebrity endorsement has a significant positive effect on purchase intention of homemade sambal products in the city of Surakarta.
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Sari, Indah, Muhammad Idris e Saripuddin D. "PENGARUH AKUN BISNIS MEDIA SOSIAL INSTAGRAM, WORD OF MOUTH DAN INOVASI PRODUK TERHADAP KEPUTUSAN PEMBELIAN KUE ULANG TAHUN HOMEMADE DI KOTA MAKASSAR". Jurnal BISNIS & KEWIRAUSAHAAN 9, n.º 1 (31 de janeiro de 2020): 105–22. http://dx.doi.org/10.37476/jbk.v9i1.873.
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This research is purposed to know : (1) The influence of promotional strategies through social media Instagram on the decision to purchase homemade birthday cake products in Makassar, (2) The influence of word of mouth (WOM) on the decision to purchase homemade birthday cake products in Makassar, (3) The effect of Product Innovation on the decision to purchase homemade birthday cake products in Makassar, (4) The influence of Promotion through social media Instagram, Word of Mouth (WOM) and Product Innovation simultaneously on the decision to purchase homemade birthday cake products in Makassar. The research design is survey research. Population in observational it is consumers of homemade birthday cake products in Makassar. Technique sampling of this research is using a questionnaire, amounting to 100 respondents. The data analysis technique used is multiple linear regression. The result of this research indicated that : (1) Social Media Instagram has a positive and significant effect on purchasing decisions, this is evidenced from the significant level of 0,000 which is smaller than 0,05 and a positive t value of +4,360 (2) Word of Mouth has a positive and significant effect on purchasing decisions, this is evidenced from the significant level of 0,000 which is smaller than 0,05 and a positive t value of +7,642, (3) Product Innovation has a positive and significant effect on purchasing decisions, this is evidenced from the significant level of 0,000 which is smaller than 0,05 and a positive t value of +4,375 (4) Social Media Instagram, Word of Mouth, and Product Innovation simultaneously has a positive and significant effect on purchasing decisions, this is evidenced from the significant level of 0,000 which is smaller than 0,05. It means that the higher or good promotion through social media Instagram, Word of Mouth, and Product Innovation, it will have an impact on the customer’s purchasing decision.
Penelitian ini bertujuan untuk mengetahui : (1) Pengaruh strategi promosi melalui media sosial instagram terhadap keputusan pembelian produk kue ulang tahun homemade di kota Makassar, (2) Pengaruh word of mouth (WOM) terhadap keputusan pembelian produk kue ulang tahun homemade di kota Makassar, (3) Pengaruh Inovasi Produk terhadap keputusan pembelian produk kue ulang tahun homemade di kota Makassar, (4) Pengaruh Promosi Melalui media sosial Instagram, Word Of Mouth (WOM) dan Inovasi Produk secara Simultan terhadap keputusan pembelian produk kue ulang tahun homemade di kota Makassar.. Desain penelitian ini merupakan penelitian survei. Populasi pada penelitian ini adalah konsumen produk kue ulang tahun homemade di Kota Makassar. Teknik pengambilan sampel dalam penelitian ini menggunakan kuesioner dengan jumlah sampel sebanyak 100 responden. Analisis data menggunakan regresi linear berganda. Hasil penelitian Ini menunjukkan bahwa: (1) Sosial Media Instagram berpengaruh positif dan signifikan terhadap keputusan pembelian. Hal ini dibuktikan dari tingkat signifikan sebesar 0,000 yaitu lebih kecil dari 0,05 dan nilai t yang bernilai positif sebesar +4,360 (2) Word Of Mouth berpengaruh positif dan signifikan terhadap keputusan pembelian. Hal ini dibuktikan dari tingkat signifikan sebesar 0,000 yaitu lebih kecil dari 0,05 dan nilai t yang bernilai positif sebesar +7,642 (3) Inovasi produk berpengaruh positif dan signifikan terhadap keputusan pembelian. Hal ini dibuktikan dari tingkat signifikan sebesar 0,000 yaitu lebih kecil dari 0,05 dan nilai t yang bernilai positif sebesar +4,375. (4) Sosial Media Instagram, word of mouth dan inovasi produk secara simultan berpengaruh positif dan signifikan terhadap keputusan pembelian. Hal ini dibuktikan dari tingkat signifikan sebesar 0,000 yaitu lebih kecil dari 0,05. Semakin tinggi atau baik promosi melalui social media Instagram, word of mouth dan inovasi produk, maka keputusan pembelian konsumen akan semakin meningkat.
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Hafsi, Ainur Rofiq, Laili Amalia, Ukhti Raudhatul Jannah e Lili Supardi. "Penguatan ekonomi kerakyatan melalui pelatihan pembuatan label dan pemasaran produk homemade". TEKMULOGI: Jurnal Pengabdian Masyarakat 3, n.º 1 (30 de maio de 2023): 1–12. http://dx.doi.org/10.17509/tmg.v3i1.55534.
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The village of Konang produces several home-made products that are managed by residents. One of the products produced is a snack, namely krupuk puli. The product is still packaged in a simple way. The product is packaged in a thin clear plastic and tied with raffia rope and without a label. Marketing of this product is also still on a small scale and limited scope. The purpose of this activity is to increase the knowledge and skills of UMKM actors in Konang Village regarding packaging, product labeling and product marketing. The method used is 5 stages: (1) Field Survey, (2) Coordination with Village Apparatus and Community, (3) Program Socialization, (4) Program Implementation, (5) Program Evaluation. The result of this service activity is the increase in knowledge and skills of Puli chips business owners in making attractive product labels and packaging, being able to make product innovations and market products with a wider scope.
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Bianchi, Anna Rita, Ermenegilda Vitale, Valeria Guerretti, Giancarlo Palumbo, Isabella Maria De Clemente, Luca Vitale, Carmen Arena e Anna De Maio. "Antioxidant Characterization of Six Tomato Cultivars and Derived Products Destined for Human Consumption". Antioxidants 12, n.º 3 (21 de março de 2023): 761. http://dx.doi.org/10.3390/antiox12030761.
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The consumption of fresh tomatoes and processed tomato products is widespread in the Mediterranean diet. This fruit is a valuable source of antioxidants and plays an important role in preventing oxidative stress. This study aimed to investigate the content of antioxidants and measure the total antioxidant capacity (ABTS and DPPH assays) in the peel, pulp, and seed fractions of six tomato cultivars. Finally, some bioactive compounds and total antioxidant activity were also determined in homemade tomato purees, since such homemade production is commonplace in Southern Italy. The level of antioxidants and total antioxidant capacity in each fraction were also calculated based on their actual fresh weight in the whole tomato. The overall results indicated that the peel and seeds of all analysed tomato cultivars contribute significantly to the antioxidant charge of the fruits. Consequently, consuming tomatoes without peel and seeds results in a substantial loss of compounds beneficial for human health. Our results also showed that phenolic and lycopene content, as well as antioxidant activities in all purees are higher than in fresh tomatoes. Based on this evidence, producing homemade tomato puree is a good practice, and its consumption helps prevent oxidative stress damage.
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Kántor, Andrea, Loránd Alexa, Béla Kovács e Nikolett Czipa. "Determination of element contents of commercial and homemade jams". Acta Agraria Debreceniensis, n.º 74 (30 de junho de 2018): 71–75. http://dx.doi.org/10.34101/actaagrar/74/1667.
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Various products could be prepared by using fruits as raw materials. In Hungary, the most popular fruit products are spirit, jams, preserves, juices and dried fruits. Jams are made from different fruits, with different fruit content, technology and additives. They can be used for different products or they can be consumed by themselves. These products and their related production processes have great traditions in Hungary. In addition, they are widely used.
The aim of our study was to determine the element content of jams and to compare these samples based on their micro- and macroelement content.
In this study, 26 fruit jams with different botanical origins were examined. 10 samples were commercial, and 16 samples were homemade products. The determination of micro- and macroelements was carried out by using Inductively Coupled Plasma Mass Spectrometer and Inductively Coupled Plasma Optical Emission Spectrometer. Different element contents were measured [B (249.7), Ca (422.6), Fe (259.9), K (769.8), Mg (280.2), Na (589.5), P (185.9), S (182.0), Al (27), Mn (55), Cu (65), Zn (66), Sr (88), Ba (137)]. Based on element contents, the jams showed statistical differences.
Teses / dissertações sobre o assunto "Homemade products"
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Pacheco, Da Silva Emilie. "Utilisation à domicile de produits de nettoyage et santé respiratoire – évolution de cet usage, en lien avec la pandémie de COVID-19 – dans trois cohortes françaises". Electronic Thesis or Diss., université Paris-Saclay, 2024. http://www.theses.fr/2024UPASR015.
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L'usage à domicile de Produits de Nettoyage et de Désinfection (PND) contenant des irritants et ceux utilisés sous forme de spray est un facteur de risque établi d'asthme. En conséquence, les consommateurs pourraient rechercher des alternatives potentiellement moins nocives et utiliser des lingettes, des produits écologiques ou des produits faits maison. Cependant, aucune étude épidémiologique n'a examiné les effets sur l'asthme associés à l’usage à domicile de ces PND. L'objectif général de cette thèse était d'évaluer les associations entre l'usage à domicile de différents PND et l’asthme par des approches transversales et longitudinales. Nos analyses ont porté sur les données de trois cohortes françaises : CONSTANCES, NutriNet-Santé et EGEA, dans lesquelles l'usage à domicile de PND et l'asthme ont été évalués par questionnaires standardisés. Ces travaux de thèse ont confirmé l’augmentation de l’usage de PND pendant la pandémie de COVID-19. Nous avons observé qu'un usage hebdomadaire de lingettes et de produits écologiques était associé à l'asthme actuel et à l'asthme non contrôlé (analyses transversales). Cependant, un usage hebdomadaire de produits faits maison n’était pas associé à l’asthme. Un usage hebdomadaire persistant et augmenté d'irritants/sprays ainsi que de produits écologiques était associé à une augmentation du risque de détérioration ou d’incidence de l’asthme (analyses longitudinales). Les résultats de cette thèse suggèrent pour la première fois que l’usage à domicile de lingettes et de produits écologiques est à risque pour l’asthme, alors que l’usage de produits faits maison ne semble pas être délétère pour l’asthme. Pour la prévention primaire et secondaire de l’asthme, d’autres études sont nécessaires afin d’identifier spécifiquement les composés à l’origine de ces effets néfastes sur la santé respiratoire, en particulier ceux contenus dans les produits écologiquesThe household use of Disinfectant and Cleaning Products (DCPs) containing irritants, and those used in a spray form is an established asthma risk factor. In consequence, consumers might seek for potentially less harmful alternatives, and turn to wipes, green products or homemade products. However, no epidemiological study investigated the effects on asthma associated with the household use of these DCPs. The main objective of this thesis was to evaluate cross-sectional and longitudinal associations between the household use of various DCPs and asthma. Our analyses were based on data from three French cohorts: CONSTANCES, NutriNet-Santé, and EGEA, in which household use of DCPs and asthma were assessed using standardized questionnaires. This thesis work confirmed the increased use of DCPs during the COVID-19 pandemic. We observed that a weekly use of wipes and green products was associated with current asthma and uncontrolled asthma (cross-sectional analyses). However, a weekly use of homemade products was not associated with current asthma. A persistent and an increased weekly use of both irritants/sprays and green products was associated with a higher risk of deterioration or incidence of asthma (longitudinal analyses). The results of this thesis suggest for the first time that the household use of wipes and green products is at risk for asthma, whereas the use of homemade products did not seem to have an impact on asthma. For asthma primary and secondary prevention, further studies are needed to specifically identify the compounds causing these adverse effects on respiratory health, particularly those contained in green products
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Gonzáles, Fuentes Hiromi [Verfasser], Katharina [Akademischer Betreuer] Riehn, Ernst [Akademischer Betreuer] Lücker e Eberhard [Akademischer Betreuer] Borell. "Tenacity of Alaria alata mesocercariae in homemade German meat products and effects of different in vitro conditions and temperatures on its survival / Hiromi Gonzáles Fuentes. Betreuer: Katharina Riehn ; Ernst Lücker ; Eberhard Borell". Halle, Saale : Universitäts- und Landesbibliothek Sachsen-Anhalt, 2015. http://d-nb.info/1079840575/34.
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Maurice, Bastien. "Transformations alimentaires industrielles, artisanales ou à domicile : quels impacts sur les qualités des produits et les perceptions par les consommateurs ?" Electronic Thesis or Diss., université Paris-Saclay, 2022. http://www.theses.fr/2022UPASB071.
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La consommation de produits industriels transformés est pointée du doigt pour être pour partie reliée à la prévalence de maladies cardiovasculaires, d'obésité ou encore de cancer. Pour aider à la mise en place de recommandations auprès des consommateurs, mais également des industriels et des pouvoirs publics, il est nécessaire d'étudier l'impact des transformations alimentaires, réalisées dans différents contextes (industriel, artisanal, domestique), sur les qualités des produits et sur les perceptions des consommateurs.Pour cela, le pain de mie et la pizza ont été sélectionnés en tant que modèles. Des cartographies multicritères (nutritionnels et technologiques) ont été réalisées sur les produits industriels afin de rendre compte de la variabilité au sein de chaque catégorie de produit. Le Process-Score, développé pour caractériser le niveau de transformation des produits, s'est révélé être corrélé au Nutri-Score. 24 pains de mie industriels, artisanaux, et faits maison ont ensuite été sélectionnés pour être représentatifs de l'offre d'un point de vue composition nutritionnelle et transformation. Quel que soit le mode de transformation, ces pains présentaient des propriétés physiques et technologiques semblables. Toutefois, les produits présentaient des profils en molécules volatiles différents, en particulier pour les pains de mie industriels qui avaient moins de marqueurs de fermentation et plus de marqueurs d'oxydation.Ces données objectives ont été confrontées aux perceptions de plus de 60 participants. Les pains industriels ont été perçus comme moins bons nutritionnellement, bien qu'ayant les meilleurs Nutri-Scores.Les pizzas industrielles étaient supposées avoir davantage d'additifs alors qu'elles en contenaient le moins. La perception d'un produit sain semblait être anti-corrélée au Process-Score pour les deux produits, tandis que la perception du degré de transformation d'un pain de mie était anti-corrélée aux teneurs en lipides et sel, ce qui n'était pas le cas pour la pizza.L'impact d'informations nutritionnelle et technologique a été testé sur les perceptions des pains de mie, et a montré que les consommateurs modifiaient leurs perceptions, sans pour autant effacer complètement le poids de leurs croyances.Par ailleurs, il a été montré quelles priorités étaient déclarées par 1 000 participants lors d'un achat de produit alimentaire transformé (les attentes sur le goût et la naturalité des produits semblent plus prioritaires que la présence de labels), et comment ces priorités variaient selon le mode de transformation du produit, avec une moindre attention portée sur les produits achetés en restaurant.Ces résultats offrent donc des pistes de réflexion pour la reformulation de produits par les industriels, pour la communication des pouvoirs publics autour de ces thèmes et également pour éclairer les consommateurs dans leurs choix, ou encore apporter des données consolidées de calcul d'un Process-Score pour, par exemple, des études épidémiologiques sur l'incidence des produits transformés sur la santéThe consumption of processed industrial products is pointed out to be partly related to the prevalence of cardiovascular diseases, obesity or cancer. In order to help the implementation of recommendations to consumers, but also to manufacturers and public authorities, it is necessary to study the impact of food processing, elaborated in different contexts (industrial, artisanal, domestic), on the qualities of the products and on the perceptions of the consumers.For this purpose, soft bread and pizza were selected as models. Multi-criteria mappings (nutritional and technological) were performed on industrial products in order to highlight intra-category variability. In particular, the Process-Score was found to be correlated with the Nutri-Score. From this, 24 industrial, artisanal, and homemade soft breads were selected to be representative from a nutritional and processing point of view. They presented similar physical and technological properties, and different profiles of volatile molecules in particular for industrial soft breads showing less fermentation markers and more oxidation markers.These objective data were compared to the perceptions of more than 60 participants. Industrial breads were perceived as less good nutritionally, although they had the best Nutri-Scores.Industrial pizzas were perceived to have more additives, although they contained the least.The perception of a healthy product seemed to be anti-correlated to the Process-Score for both products, while the perception of the degree of processing of a soft bread was anti-correlated to the fat and salt contents, which was not the case for the pizza.The impact of nutritional and technological information was tested on the perceptions of soft breads, and showed that consumers modified their perceptions, without completely erasing the weight of their beliefs.In addition, it was shown what priorities were declared by 1,000 participants when purchasing a food product (expectations on the taste and naturalness of products seemed to be more important than the presence of labels), and how these priorities varied according to the way the product was processed, with less attention paid to products purchased in restaurants.These results therefore provide avenues for product reformulation by manufacturers, for communication by public authorities on these themes and also to enlighten consumers in their choices, or to provide consolidated data for calculating a Process-Score for, for example, epidemiological studies on the impact of processed products on health
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Mbongwa, Hlengiwe P. "A comparative assessment of local, commercial and homemade amahewu with respect to nutritional value, hygiene, and other health benefits to the community". Thesis, 2003. http://hdl.handle.net/10413/2442.
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Fermentation is a process by which primary food products are modified biochemically by the action of microorganisms and/or their enzymes. Several societies have, over the years, intentionally carried it out to enhance the taste, aroma, shelf-life, texture, nutritional value and other properties of food. It is used in many parts (lithe world. However, there are regional differences in use and these depend on the availability of raw materials, consumption habits. and other socio-cultural factors. This study was aimed at (comparatively) assessing, local commercial and homemade amahewu with respect to nutritional value, hygiene and other health benefits to the commirn ity. Methods employed were Thin Layer Chromatography (TLC) (mycotoxins), High Perliffmance Liquid Chromatography (HPLC) (mycotoxins, sugars and amino acids), Dumas (proteins), SOxhlet (lipids) and intubation technique (metabolisable energy) to analyse maize meal and amahewu samples from various regions. The regions sampled included mal3heleni (South Coast) and kwaNgcolosi (North Coast) villages. Commercial amahewu was analysed with kind permission from Clover SA. Species from the following genera were isolated and identified from amahewu samples: Lactobacillus, Saccharonivccs, Lcuconostoc, Lactococcus, Panioca, Entcrobacter and kleb•iella. Saccharotnyces was detected in commercial samples only. Gram-negative strains were identified in most of manheleni village samples. No traceable amounts of aflatoxin BI (AFB1), fumonisin B 1 (FBI) and zearalenone (ZEA) were found in Clover SA samples. AFB I was detected in 40% of both maize meal and amahewu samples from maBheleni (range 0.55 — 0.84ng/g and 8.3x10 5 — 9.1x10-5ng/g respectively). From the same village, 100% of the maize meal and 80% of the amahewu samples were contaminated with FBI (range 4.1 47.2ng/g and 1.4 ---- 6.9ng/g respectively). ZEA was detected in all maize meal samples (range 0.9 — 4.3ng/g). None of the amahewu samples contained detectable levels of ZEA. All maize meal and amahewu samples from kwaNgcolosi were contaminated with AF13 1 (range 8.3 — 30.I ng/g and 0.04 - 0.102ng/g respectively). FB I was detected in 75% of both maize meal and amahewu samples from the same village (range 0.5 — 4.1ng/g and 0.04 0.56ng/g respectively). ZEA was also found in all maize meal samples and 75% of amahewu samples (range 3.7 — 16.4ng/g and 0.03 -- 0.06ng/g respectively). MaBheleni, Clover SA and kwaNgcolosi maize meal and amahewu samples contained vitamins B1, 13 2 and B6 with a range of 0.31+0.21 - 4.48±0.81 B 1 ; 0.15±0.14 - 1.67±0.33 B2 and 0.05±0.07 - 0.77±1.45 lig/g B6. Fat levels ranged from 0.28±0.40 to 4.54±0.05 percentage by weight. The levels of proteins varied from 4.02±0.02 to 8.40±0.04 percentage by weight. Starch concentrations ranged from 31.51.5.28 to 75.911.92g/100g. Maize meal samples contained glucose and maltose, while glucose, fructose, sucrose, maltose, M-triose, DP 4 and 5 and DP >15 were detected in amahewu. Apparent and true metabolisable energy for homemade and commercial Freeze-dried amahewu was 13.194 and 13.696MJ/kg (AME N ); and 13.605 and 14.106M.Ekv ( 1 MEN ), respectively. This study has shown that lactic acid maize fermentation reduce' the levels of AF13 1 , FB I and ZEA toxins in maize meal, inhibits the growth of most Gram-negative bacteria, and in some instances, fermentation did improve the nutritional value. Metabolisable energy analysis represents an important tool to assess whether or not compounds ingested are converted to sources of energy in the body and utilised. Amahewu fermentation yielded beneficial products (probiotics: reduced mycotoxins levels and reduced starch). In conclusion, natural lactic acid maize fermentation to produce amahewu will do more good than harm to the consumer, therefore, people need to be advised on how to safely store their maize and also to be encouraged to consume their stored maize in fermented form.Thesis (M.Med.Sc.)-University of Natal, Durban, 2003.
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KUO, CHING-YI, e 郭靜儀. "Evaluation of Experience and Effectiveness of Smart Furniture:Taking the Homemade Product as an Example". Thesis, 2019. http://ndltd.ncl.edu.tw/handle/md4nw5.
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碩士國立屏東大學
資訊科學系碩士班
107
Recently IoT (Internet of Things) has become very notable and widely used in various fields, such as home automation, data monitoring, etc. In everyday life, a smart-home system can be very advantageous and helpful for the elderly, disabled, and busy working people. From the keyboard, to the mouse, to touchscreen, to today's voice control, the process of improvement has led to the development of simpler and more useful technology products. Technology products are not readily adopted by everyone. How can we overcome people’s fear of new technology products? Technology products will become increasingly useful assistants in people's lives. Currently, voice recognition systems available on the market can receive and execute commands, such as controlling light switches, electric fan speed and other household appliances remotely. This research integrates current technologies, such as Internet of Things, Sensing technologies, Cloud Platform, Voice Assistant, etc. It explores related integrated architecture and technologies. The researcher uses a set of homemade smart furniture models developed by schoolmates to conduct experiments and surveys. Through a satisfaction survey, the researcher explores important aspects of smart furniture promotion.
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Chiu, Chui Jen, e 邱垂仁. "A Study of the Impact on the Interactive Relationship between Producers and Consumers with regards to Green Living- the Case for Homemaker Union Consumer Cooperatives". Thesis, 2013. http://ndltd.ncl.edu.tw/handle/60337481716802333036.
Texto completo da fonteLivros sobre o assunto "Homemade products"
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Atkinson, Catherine. Homemade baking. London: MQ, 2007.
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Carollo, Charlette. Homemade products with brand-name quality: 250 money-saving mixes. Gretna, La: Pelican Pub. Company, 2010.
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Carollo, Charlette. Homemade products with brand-name quality: 250 money-saving mixes. Gretna, La: Pelican Pub. Company, 2010.
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Lee, Sandra. Sandra Lee semi-homemade money saving slow cooking. Hoboken, N.J: John Wiley & Sons, 2009.
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Lee, Sandra. Sandra Lee semi-homemade weeknight wonders: 139 easy fast fix dishes. Hoboken, N.J: John Wiley, 2009.
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Lee, Sandra. Sandra Lee semi-homemade weeknight wonders: 139 easy fast fix dishes. Hoboken, N.J: John Wiley, 2009.
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Lee, Sandra. Sandra Lee semi-homemade weeknight wonders: 139 easy fast fix dishes. Hoboken, N.J: John Wiley, 2009.
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Ozich, Eleanor. Homemade. Penguin Group New Zealand, Limited, 2019.
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Johansson, Katya. Homemade Beauty Products: The Ultimete Recipe Collection of Homemade Deodorant, Homemade Soap, Homemade Shampoo, Homemade Body Butter, Homemade Cosmetics, Homemade Condiments And More. Createspace Independent Publishing Platform, 2016.
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Vladova, Milica. Homemade Beauty Products for the Face. Independently Published, 2018.
Encontre o texto completo da fonteCapítulos de livros sobre o assunto "Homemade products"
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Pic, Emilia, Wiktoria Studenna, Daniela Gwiazdowska, Krzysztof Juś e Katarzyna Marchwińska. "Biological activity of natural homemade mixtures". In Current Trends in Quality Science Quality management and safety of food and non-food products, 47–61. Poznańskie Towarzystwo Przyjaciół Nauk, 2024. http://dx.doi.org/10.56091/ctqs.qual-4.
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Satapathy, Suchismita, Divyalok Samal, Partha Pratim Sarmah, Tushar Mandal, Abhinav Sinha e Simranpreet Singh. "Recycled Raw Banana Peels for Bioplastics". In Green Chemistry for the Development of Eco-Friendly Products, 129–41. IGI Global, 2022. http://dx.doi.org/10.4018/978-1-7998-9851-1.ch006.
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Petroleum-based plastics may not be sustainable in the long run as crude oil will get scarce. Hence, it is imperative to find alternative sources of material from which plastics can be prepared. Starch, found abundantly in raw banana peel, which is a well-known kitchen waste, can be used to prepare biodegradable plastics. The preparation and some of its properties including its biodegradability have been studied here. A homemade DIY bioplastic sample has been prepared and its biodegradability tested. The world today is suffering an unprecedented menace of plastic pollution. The ubiquitous presence of plastic has sent alarm bells all across the globe. So bioplastics may be the solution.
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Kumar, Brijesh, Magan Singh, Avaneesh Kumar, Deepak Kumar, Ankit Kumar Singh, Rakesh Kumar e Sandeep Kumar. "Finger Millet Scientific Cultivation and Its Uses in India". In Millets - Rediscover Ancient Grains. IntechOpen, 2024. http://dx.doi.org/10.5772/intechopen.111391.
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Finger millet (Eleusine coracana L.) is a prevalent grain crop in the dry parts of Asia and Africa. It prolongs to be a staple food and is known locally as “Ragi” in southern states like Karnataka, Andhra Pradesh, and Telangana, especially in Karnataka. It serves as fodder as well as grain. Its grain is the richest source of calcium and it is utilized in a wide range of food products, including cakes, puddings, sweets, and other baked products. There are many homemade products prepared with finger millet and some of the well-known products are ragi roti, ragi dosa, ragi balls, ragi porridge, ragi upma, ragi cakes, and ragi biscuits. In addition, it is used to manufacture beer and liquor (known as arake or areki in Ethiopia), and also its different products are fed to animals. Due to its high fiber, mineral, vitamin, macro and micro-nutrient, phytochemicals contents, and its endowing ability to fight off chronic diseases. A cheap, satisfying, and healthful diet can be made by including finger millet in a regular diet.
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Benkhalifa, Abderrahmane. "Inventoried Yeast Species in Algeria". In Biomedical Engineering. IntechOpen, 2023. http://dx.doi.org/10.5772/intechopen.109694.
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In Algeria, the study of yeasts remained marginalized for a long time. One of the supposed causes would be the reduction of examples in the school system. In medicine, species are identified because of their pathogenicity. But in food production and other fields, yeasts are mentioned as quantification in the quality-control process as well as molds. In addition to homemade breads, traditions of fermentation involving yeasts are the process of other local products, such as dairy products, vinegars, beverages, and authentic cheeses. Yeasts affect fruits and plants but also increase yields and protect species from other pathogenic microorganisms. Some conscious researchers have looked into the prospecting of yeast showing their properties and evaluating their interest, adopting biotechnology approaches, and covering several environments. 131 taxa are listed in this first compilation with 27 species in human health, 30 in animal health, 27 from dairy products, 24 taxa isolated from soils, 41 from agricultural products, and 17 concerned environmental purposes. Biotechnologies concern 44 taxa in varied topics of biomass, ethanol, vinegar, enzymes, and esters. Sixteen selected natural products inhibit 14 yeast species. Many isolated strains are promising in agriculture, agri-food, and biotechnologies and present new economic prospects. The idea of national depository is proposed.
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Taale, Essodolom, Ali Kpatcha Kadanga, Amakoe Adjanke, Tiatou Souho e Sabiba Kousanta Amouzou. "CONTRIBUTION OF FUNGI IN THE PRODUCTION OF WEST AFRICA INDIGENOUS FERMENTED FOODS AND BEVERAGES". In Futuristic Trends in Agriculture Engineering & Food Sciences Volume 3 Book 1, 594–604. Iterative International Publisher, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/v3bcagp1ch46.
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In West Africa countries, several traditional fermented foods, non-fermented and beverages like Agbélima, Attiéké, Dégué, Doklu, Gari, Gowé, fura, Kenkey, Koko, Kunun drink, lafun, Mawè, Nunu, Obiolor, Ogi, Pito, Tchapalo, Tchoukoutou, Wagashie, Wara, bissap, gnamakoudji, zoom koom, etc…. are homemade with artisanal technology. Those traditional foods provide a means of food preservation, improve their shelf life, and add nutrients in the food products. From those foods, LAB is reported to be the most predominant microorganism involved in the fermentation process. Still, also fungi species play a key role in the development of different characteristics of those foods, especially their organoleptic attributes, and contribute to increasing their lifetime by producing different compounds. So, this study attempts to show the role played by yeasts in these various foods. Most of the West African home-made foods harbor a diversity of microorganisms (microbes, yeasts, molds, and mushrooms) that work in a synergic manner in order to make a desired product. More studies are needed to characterize fungi and assess their biotechnology application fully.
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Vanz Borges, Cristine, Hector Gomez Gomez, Igor Otavio Minatel e Giuseppina Pace Pereira Lima. "The Increase of Amines Content in the Intake of a Vegan Diet". In Vegetarianism and Veganism [Working Title]. IntechOpen, 2020. http://dx.doi.org/10.5772/intechopen.94095.
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Vegetarian and vegan consumers have increased in the last years. However, the food industry is facing problems responding to this growing market, since the food safety of several plant-based products is not well established. Fruits, vegetables and fermented products, such as nut and grains milks and cheeses, may be rich sources of biogenic amines; whereas, the levels of these compounds should be considered before the inclusion on a daily diet. Biogenic amines are a class of compounds with wide physiological activities as antioxidant properties, inductors of cell division and allergic processes, and sleep, sexual and behavioral disorders. In addition to the levels of biogenic amines, the levels of some of its precursors as tryptophan, 5-hydroxytryptophan and tryptamine will be presented. The foods eaten by vegans are consumed raw, cooked, fried, fermented and mainly through homemade processing methods, which have influence on the levels of bioactive compounds from the food matrix. Exposure to processing conditions such as handling, sanitary conditions, high temperatures, preparing methods (cooking in water or oil) influencing the levels of amines, will be discussed in this chapter to enrich the knowledge on food safety associated to vegan diets.
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Machill, Marcel, Johannes Gerstner e Sven Class. "Convenience Prevails Over Homemade". In Understanding the Interactive Digital Media Marketplace, 258–75. IGI Global, 2012. http://dx.doi.org/10.4018/978-1-61350-147-4.ch021.
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This contribution analyses the online video offer of local and regional daily newspapers. A sample of local and regional landscape press of 15 German newspaper1 websites offering online videos was investigated. The investigation was carried out with the method of a quantitative content analysis on the basis of an artificial week. The findings show that daily newspapers mainly place purchased videos of external providers (92 percent) in the local and regional area and hardly produced any material by themselves. The videos are themed accordingly: Only 16.2 percent of the videos deal with regional or local topics, and the lion’s share is taken by international topics (44.7 percent), while topics related to Germany in any way achieve about one third (31.5 percent). Almost half of the videos can be assorted to the “miscellaneous“ desk and, the reporting on political, economic, and social topics, as well as about sports and culture, is less comprehensive. It is also shown that videos are hardly used as a supplement of the remaining editorial offer of the Internet sites and that internal links to other pieces are hardly ever made. In conclusion, online videos are a fixed component of many local and regional news offers of daily newspapers on the Internet, today, but are however hardly used as an addition to the own local reporting competence.
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Desai, Dr Ami. "IOT BASED AUTOMATIC VERMI COMPOST MAKER". In Futuristic Trends in IOT Volume 3 Book 9, 131–36. Iterative International Publishers, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/v3bbio9p5ch1.
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Making homemade organic fertilizer from organic waste is a cost-effective approach. Maker of vermicompost: These are biological reactors or composters that produce 100% organic fertilizer through the action of earthworms
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"GAPs, GMPs, GHPs, and HACCP". In Concepts of Small-scale Food Processing, 406–13. The Royal Society of Chemistry, 2021. http://dx.doi.org/10.1039/bk9781788018401-00406.
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Good Agricultural Practices (GAPs), Good Manufacturing Practices (GMPs), and Good Hygienic Practices (GHPs) are imperative in food processing, regardless of the type of product or the size of the enterprise. This chapter provides a brief summary of these approaches and brings in the concept of Hazard Analysis and Critical Control Points (HACCP). The example of preparing homemade strawberry jam is used to illustrate these concepts and point out the confusion that often arises between Critical Control Points (CCPs) and Good Hygienic or Good Manufacturing Practices.
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"Cyanonegative Photography". In Lo-Fi Photography, 253–67. Royal Society of Chemistry, 2024. http://dx.doi.org/10.1039/bk9781839169311-00253.
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What we call cyanonegative photography uses paper sensitized with cyanotype as the detector in a homemade camera. A simple lens is used to focus the image; after a long exposure, the blue-tone paper negative that results is scanned to produce a digital positive. Suitable choices of paper and cyanotype sensitizer formulas are described. The wavelength response of cyanotype is reviewed in light of how a typical outdoor scene is imaged by this method. A technique is described for making a positive contact cyanotype print directly from a cyanotype negative.
Trabalhos de conferências sobre o assunto "Homemade products"
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Rotariu, Lia Sanda, Georgeta-Sofia Popescu, Adrian Varsandan, Manuel-Ovidiu Amzoiu e Florina Radu. "CHEMICAL AND RHEOLOGICAL CHARACTERIZATION OF HOMEMADE SOY MILK". In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023v/6.2/s25.09.
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The objective of this work was to evaluate the physical, chemical and rhelogical characteristics of vegetable milk of soybean (soymilk homemade prepared, and some types of soymilk purchased from Romanian supermarkets). Soymilk is an alternative to dairy products and it has long been a traditional drink in China, Japan and other parts of Asia. The soybean (Glycine max) is the most important bean in the world, providing a wide range of vegetable proteins. Soybean is an important source of many bioactive compounds, which are important for the health benefits conferred. Soymilk is a colloidal solution obtained in the form of water extract from swollen and ground soybeans. Soymilk is rich in protein, calcium and has no saturated fat. It is low in calories, being the perfect alternative for people with lactose intolerance. This kind of drink is especially used for vegetarian people, people with lactose intolerance, and those who hold religious fasting. The soymilk has been prepared from analyzed grains and then some chemical and physical characteristics of milk have been assessed. We investigated moisture and total dry content substance (TDC), total mineral content- ash content, macronutrients content (fat, protein and carbohydrates content) for soybeans and soymilk samples. For soymilk, we established total solid content (brix grade), pH, sensory evaluation, and some rheological characteristics.
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Klimenko, A. A., e N. V. Barsukova. "STUDY OF THE FOAMING PROPERTIES OF AQUAFABA". In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-52.
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The use of vegetable raw materials as an alternative to animal products is one of the key trends in modern society. At the same time, it is important to take into account not only the nutritional value of the components of the recipe, but also the technological properties of alternative components. Bean products have foaming properties similar to those of a chicken egg. An urgent task is to study these properties for the production of specialized confectionery products. This article presents an analysis of the foaming characteristics of freeze-dried decoctions of industrial legumes and homemade chickpea decoctions.
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Chozo Juarez, Kimberly Rubi, e Leonardo Betancur Agudelo. "Towards the development of homemade urban agriculture products using the internet of things: A scalable and low-cost solution". In 2021 2nd Sustainable Cities Latin America Conference (SCLA). IEEE, 2021. http://dx.doi.org/10.1109/scla53004.2021.9540204.
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Daniele, Matteo, Andrea Zanoni, Giuseppe Quaranta e Pierangelo Masarati. "A Virtual Reality Approach to Piloted Flight Simulation". In Vertical Flight Society 76th Annual Forum & Technology Display. The Vertical Flight Society, 2020. http://dx.doi.org/10.4050/f-0076-2020-16300.
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A pilot-in-the-loop simulation environment aimed at increasing pilot visual cues without the need of expensive visualization hardware is presented. The proposed solution relies on Virtual Reality (VR) to enhance the pilot immersion in the simulated environment. The project is integrated in the development of the complete simulation framework FRAME-Sim, focused on simulating rotorcraft in early conceptual design stages, and therefore relying on physics-based multibody simulation of the rotorcraft flight dynamics and free/open source software. FRAME-Sim visual environments that are being used include products available to the market as well as homemade solutions developed to obtain the highest level of versatility during the simulation.
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Fantozzi, Francesco, Bruno D’Alessandro, Pietro Bartocci, Umberto Desideri e Gianni Bidini. "Performance Evaluation of the IPRP Technology When Fueled With Biomass Residuals and Waste Feedstocks". In ASME Turbo Expo 2009: Power for Land, Sea, and Air. ASMEDC, 2009. http://dx.doi.org/10.1115/gt2009-59891.
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The Integrated Pyrolysis Regenerated Plant (IPRP) concept is based on a rotary kiln pyrolyzer that converts biomass or wastes (B&W) in a rich gas used to fuel a gas turbine (GT); the combustion of pyrolysis by-products (char or tar), is used to provide heat to the pyrolyzer together with the GT exhaust gases. The IPRP concept was modelled through an homemade software, that utilizes thermodynamic relations, energy balances and data available in the Literature for BW pyrolysis products. The analysis was carried out investigating the influence on the plant performances of main thermodynamic parameters like the Turbine Inlet Temperature (TIT), the Regeneration Ratio (RR) and the manometric compression ratio (β) of the gas turbine; when data on the pyrolysis process where available for different pyrolysis temperature, also the different pyrolysis temperature (TP) was considered. Finally, data obtained from the analysis where collected for the typical parameters of different GT sizes, namely the manometric compression ratio and the turbine inlet temperature. For the other parameters, where considered the ones that give the highest efficiencies. The paper shows the IPRP efficiency, when fuelled with different biomass or wastes materials and for different GT (plant) size.
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Close, Natasha, Julia Dilley e Janet Baseman. "Poison Center Reports of Cannabis Exposures among Children in Washington State, 2016". In 2020 Virtual Scientific Meeting of the Research Society on Marijuana. Research Society on Marijuana, 2021. http://dx.doi.org/10.26828/cannabis.2021.01.000.20.
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Washington State began legal cannabis retail sales in 2014. Legalization of adult use cannabis and retail sales may result in more cannabis products in homes and opportunities for accidental exposures among young children. Consumption of cannabis by young children can result in significant adverse health effects. This study examined details of cannabis exposure events involving children under age 12 that were reported to the Washington State Poison Center (WAPC) during January – December 2016. Redacted charts were obtained from the WAPC “Toxicall” database. 50 eligible events were identified. Structured data were used to describe child age and gender and to obtain information about the involved products, route of administration, exposure setting, and clinical effects. Additional information about the exposure event was available in case notes; qualitative methods were used to develop themes and categorize the cases. Most exposure events (62%) were for children ages 0-2, and 26% were for ages 3-5. None of the exposures were reported as intentional. Of those where the source of the product could be determined (N=29) either a parent (n=20, 69%) or grandparent (n=6, 21%) was the most common source. Nearly all (94%) exposures occurred at the patient’s home and involved a single substance (90%). Of those that noted the type (N=13), 85% indicated that the cannabis was obtained for medical purposes. Most exposures were by ingestion (86%), and edibles were the most often reported form (52% of 41 cases with product specified). Nearly all edibles were brownies, cookies, and candies (96%). Baked goods were reported to be both homemade and purchased. Three cases were exposures to cannabidiol (CBD) among children being treated for seizures by their parents: one was the result of a therapeutic error, one an adverse reaction, and one an unintentional exposure. A single child was reported as exposed through breastmilk. Of those with known medical outcomes (N=33), nearly all caused no or minor clinical effects (78%), and nearly all had symptoms for less than 24 hours, most commonly lethargy and drowsiness (50%), but five children were hospitalized for non-critical care and one child with a history of seizures, who was given CBD oil containing THC, required intensive care and intubation. Risk for accidental exposures to cannabis among young children may be increasing as legal cannabis markets become more common. Although most exposures do not cause long-lasting harms, some children can experience significant harm requiring medical intervention. Caregivers of young children are advised to safely store cannabis products in the home so that they are out of reach of children, and to use caution and consult with a healthcare provider about use of cannabis products for medical treatment of a child or adult use while breastfeeding. Clinicians may play a role by screening for household cannabis use among parents and other caregivers, and advising about safe home practices. Continued regulatory approaches to limit exposure, such as limits on THC potency and single-serving packaging designs, may also be useful.
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Feldman, Rafael Noac. "Distributed Automation Systems Provide Information and Support to Decision". In 2004 International Pipeline Conference. ASMEDC, 2004. http://dx.doi.org/10.1115/ipc2004-0182.
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Transpetro — the transportation division of Petrobras — operates approximately 10.000 kilometers of pipelines and 43 oil terminals. It is the main oil and gas logistic company in Brazil and one of the top companies in Latin America. This work presents a concise description of Transpetro’s project to integrate these distributed sites. Most of the pipelines are remotely operated by the Operational Control Center (OCC), located in Rio de Janeiro, but there are also a number of pipelines and specific operations that are under the responsibility of the terminals, and these operations are called “distributed operations”. These operations include pump and compressors control, valves alignment, products quality monitoring, and even some pipelines control not integrated to the OCC yet, such as the ones that are used to deliver final products to the distribution companies. Each of the Terminals has, or is receiving, an automation system including instrumentation, programmable logic controllers, communication and supervisory systems. Pressure, density, flow and level are some of the variables collected by the automation system and made available to the terminal operator. The system also allows the remote control of valves, bombs, compressors and other equipment. All this information gathered by the automation system becomes digitally available on the level of the terminals supervisory systems, which in Transpetro are mainly based on Intellution iFIX and Telvent OASyS. Therefore, other systems can access the supervisory systems and use its digital information for the benefit of the company. On the Operational side, there are some specialist systems that refine and sophisticate the level of information available in the supervisory system. One of these is the Leak Detection System, which interfaces with the supervisory system using data transfer protocols such as DDE and OPC, receiving the process data and applying a computational model that allows the operator to identify a potential leak. In a Logistic Company such as Transpetro, it is important to keep all the information concerned to storage (in tanks or pipelines), both current and scheduled operations, in a set of systems functioning in an integrated way. One of these systems is the homemade one called BDEMQ (Storage, Transportation and Quality Data Base). Transpetro is now implementing the interface between the automation systems and BDEMQ in all terminals. The technology used is a C and Java language-based interface through an Ethernet TCP/IP network. Hence, once Transpetro has all the data digitalized in its terminals’ automation systems, it is possible to improve the level of control and information, increasing the support to the operators’ and managers’ decision taking processes.
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Guo, Meiying, Kang Wu, Jiamin Yao, Jin Qian e Lijun Wang. "A Vertical Seismometer With Build-in Retroreflector for Absolute Gravimetry". In ASME 2018 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2018. http://dx.doi.org/10.1115/imece2018-86136.
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A free-fall absolute gravimeter uses a Mach-Zehnder interferometer to track the free-falling object. Theoretically, it needs an inertial reference point, which is a reference retroreflector keeping static in inertial frame for an accurate absolute gravimetry. Practically, the reference retroreflector is always disturbed by the ground vibration. Traditionally, a vibration correction method with a broadband seismometer is used to reduce the effect of the ground vibration. The transfer function between the reference retroreflector and the seismometer is hypothesized as a proportional element with time delay. The difference between the hypothesized and the real transfer function limits the effect of the vibration correction. On this basis, a modified method, replacing the sensitive element of a seismometer with the reference retroreflector, is proposed. The motion of the reference retroreflector is measured directly by differential parallel plate capacitance detection. A closed-loop control circuit produces feedback voltage to make the reference retroreflector track the ground vibration. The feedback voltage represents the reference retroreflector’s motion directly. Experiments show the capacitance detecting circuit detects the displacement of the reference retroreflector relative to the ground with a resolution of 0.6 nm at 500 Hz. The acceleration resolution of the homemade vertical seismometer is about 10 mGal. The sensitivity of the seismometer is 316 V/g. The damp ratio of the homemade seismometer is little, and the natural frequency of the homemade seismometer is 104 Hz by analyzing the step response of the system. The bandwidth of the system is around 175 Hz. In the future, the homemade seismometer will be applied in absolute gravimeters for hostile measurement.
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Bogdan-Golubi, Nina, e Valerina Slanina. "The viability of bacillus, pseudomonas and lactic acid bacteria strains after 15 years of storage". In 5th International Scientific Conference on Microbial Biotechnology. Institute of Microbiology and Biotechnology, Republic of Moldova, 2022. http://dx.doi.org/10.52757/imb22.14.
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The National Collection of Nonpathogenic Microorganisms (NCNM) contains bacterial species like Rhizobium sp., Pseudomonas sp., Bacillus sp., which are known for their antimicrobial activity, plant stimulation effects, and exometabolites that can be used for plant protection. Some can be used for the insect and plant disease controls. The Collection also contains the lactic acid bacteria isolated from naturally fermented homemade dairy foods, that can be used for obtaining sour cream, fresh cheese, yoghurt, soy milk, brined cheese. These bacteria permit to create a better taste, flavor and texture of the fermented foods, and to ensure manufacturing dairy products enriched with beneficial microorganisms, with an extended shelf-life and enhanced food safety of food products (due to the production of the lactic acid as an antimicrobial substance). Cell viability during storage is of a great importance for the cultures used in the food and/or agriculture industries. Freeze-drying (lyophilization) provides a higher cell viability and is used for the longterm preservation. Depending on the resistance to the freeze-drying process there are three groups or bacteria: the resistant, the moderately resistant and the sensitive ones. According to this classification, bacteria from the Pseudomonas and Bacillus genus have been either resistant or moderately resistant to the lyophilization process. For the NCNM just like for any other similar collection conservation and long-term storage of valuable microbial strains (fungi, yeasts, actinomycetes, bacteria, cyanobacteria, microalgae) is of a special importance. The aim of the research was to check the viability and stability of the pure strains of Bacillus sp., Pseudomonas sp. and lactic acid bacteria strains a 15-year storage in the NCNM. Lactic acid bacteria included Lactococcus sp. and Streptococcus thermophilus. The number of viable cells was determined as the colony forming units per ml (CFU/ml), and the survival rate was calculated as CFU/ml after freeze-drying divided by CFU/ml before freeze-drying. The Bacillus sp. and Pseudomonas sp. strains were found to be viable and their titer ranged from 6,8 to 7,6 log10UFCml-1 and from 7,9 to 8,1 log10UFCml-1 respectively. It is known that the Pseudomonas and Bacillus bacteria can be stored for over 30 years in freeze-dried form with no changes in the high level cell viability at 6-7 log10UFCml-1. Lactic acid bacteria strains after 15 years of storage in freeze-dried form had a survival rate of 80% with the titer ranged from 6,2 to 8,3 log10UFCml-1. According to other studies the minimal viability of different species of Streptococcus, Staphylococcus, Brevibacterium, Pseudomonas, Corynebacterium, Lactobacillus, Salmonella, Bacillus after freeze-drying could reach 70%. Thus, the number of viable cells remaining in the tested ampoules was sufficient to maintain the culture. Microscopic examination confirmed the purity of the cultures. Bacillus sp. Was represented by rodshaped Gram-positive cells, and Pseudomonas sp - by Gram-negative. Lactic acid bacteria were present as cocci in short or long chains. All their strains were able to cause active milk coagulation, producing dense consistence, without gas eruption, and, therefore, respected the technological requirements for the lactic acid bacteria species. The obtained results confirmed the effectiveness of freeze-drying for the tested strains
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Arvianto, Muhammad Farhan, Nada Piedita e Mulyani Karmagatri. "Frozen Food Packaging And Innovation Product Design Addressing Customers Pains Point In Covid 19 Quarantine: A Case Study of Homemade Frozen Food". In 2nd South American Conference on Industrial Engineering and Operations Management. Michigan, USA: IEOM Society International, 2021. http://dx.doi.org/10.46254/sa02.20210510.
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