Дисертації з теми "Edibile"
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Goldstein, Laura Elizabeth. "An edible window." Thesis, Boston University, 2013. https://hdl.handle.net/2144/12762.
Повний текст джерелаDuffus, Laudina Jeneise. "Edible pickering emulsion technology : fabrication of edible particle stabilised double emulsions." Thesis, University of Birmingham, 2017. http://etheses.bham.ac.uk//id/eprint/7456/.
Повний текст джерелаPapaparaskeva-Petrides, Christina. "Mutagens in edible mushrooms." Thesis, University of Surrey, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.314464.
Повний текст джерелаJuriga, Michael G. "The Edible Suburb: Humanist Living." University of Cincinnati / OhioLINK, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=ucin162316765712182.
Повний текст джерелаAlyanak, Didem Balköse Devrim. "Water vapour permeable edible membranes/." [s.l.]: [s.n.], 2005. http://library.iyte.edu.tr/tezler/master/biyoteknoloji/T000420.pdf.
Повний текст джерелаNARTEA, ANCUTA. "Vegetable by-products as a source of bioactive compounds for food applications." Doctoral thesis, Università Politecnica delle Marche, 2022. https://hdl.handle.net/11566/295515.
Повний текст джерелаVegetable by-products are a valuable source of a broad spectrum of phytochemicals with biological activity. The overall objective of this thesis is to explore different food application solutions to valorise promising vegetable industrial wastes, deriving mainly from brassica and coffee streams, into a new multi-opportunity of economic interest. This overall objective is composed by 3 aims: 1) to develop fortified pizzas in bioactive compounds with high levels of incorporation of stalks or leaves from coloured cauliflower; 2) to evaluate different vegetable by-products as a potential source of glucosinolates, lycopene and chlorogenic acids in brewing beers; 3) to optimize the coffee silverskin by-product as rearing substrate for Hermetia illucens larvae in order to use the larvae as ingredient in aquafeed. Considering fortified pizza application, functional bakery products can be obtained from the incorporation with cauliflowers discards with good levels of fortification of bioactive compounds. Glucobrassicin showed a range of fortification of 1.44-12.00 micromol, 4-670 microg for vitamin A, and 22.1-46.4 mg for total phytosterols per 100 g of dry pizza. Vegetable by-products affected the physicochemical parameters, untargeted volatile and free amino acid profile of beers. Tomato peels produced a slight increment of lycopene. Spent ground coffee is valuable source for chlorogenic acid enriched beer . For the application for aquafeed needs, the black soldier fly larvae used in this study can be successfully grown on diets composed of coffee by-products enriched with microalgae. Feeding with 15% of microalgae led to larvae with the highest PUFA content (1600.7 ± 62.7 mg/100g dry weight) and 20% of microalgae led to the larvae with the highest content of carotenoids. This thesis is a multidisciplinary approach to help research and food industries in developing new food applications from wastes.
Silow, Carl Axel. "Edible and other insects of mid-western Zambia studies in ethno-entomology /." Uppsala : Institutionen för allmän och jämförande etnografi vid Uppsala universitet, 2021. http://catalog.hathitrust.org/api/volumes/oclc/2440377.html.
Повний текст джерелаOrosa, Maria Inês Franco. "Edible films and coatings for cheese." Master's thesis, Universidade de Aveiro, 2014. http://hdl.handle.net/10773/14976.
Повний текст джерелаOver the last years there has been an increasing interest to replace synthetic materials by biodegradable ones, due to the ecological problems. Edible and biodegradable films can be produced using polysaccharides, lipids, proteins and composites, and act as a package without damaging the environment. By choosing a suitable coating composition it is possible to preserve several desired properties of a certain food product. Important properties should be considered, such as mechanical, functional and barrier properties. The main goal of this study was to evaluate edible films and coatings from plant proteins (pea, soy), with incorporated natural antimicrobial and antioxidant agents, to potentially protect cheese from physico-chemical and microbial deterioration and to preserve the organoleptic characteristics, especially of sliced cheeses. The work performed focused mainly on the preparation and characterization of pea protein films, with added chitooligosaccharides (COs) (0.5%, 1% and 2%) and two types of essential oils at 1%, bay and thyme oils. Films with 0.5% of COs showed the highest values of Young’s modulus, tensile strength and elongation. Regarding the barrier properties, the film with 1% of COs showed the lower permeability value. Addition of small amounts of COs may be advantageous to improve the mechanical properties of the PPI films, besides the expected antimicrobial effects. An intermediate COs concentration (1%) could be advantageous to reduce the water vapor permeability, but it will also result in detrimental effects on the mechanical properties. Film’s hydrophobicity was also dependent on the amount of added COs and essential oils. For the films with COs, the presence of the essential oils increased the film’s hydrophobicity, an effect dependent on the type of added oil. The observed effects seem complex and they are probably dependent on the interactions among film components; certainly these aspects deserve further studies in order to improve and better understand the interactions/adhesion of the coating onto the cheese surface. The protein films by their own showed already some antioxidant activity, and the addition of COs or the essential oils results mainly on a higher rate of this effect (lower times to observe the antioxidant effects). Even so the films prepared with the bay oil revealed a higher antioxidant activity, which can be useful and complement the expected effects on the organoleptic properties of cheese samples treated with these films.
O interesse na substituição de materiais sintéticos por biodegradáveis tem vindo a aumentar devido aos problemas ecológicos. Filmes comestíveis e biodegradáveis podem ser produzidos utilizando polissacarídeos, lípidos, proteínas e compósitos e atuar como embalagens, sem danificar o meio ambiente. Ao escolher uma composição adequada para um revestimento é possível preservar várias propriedades desejáveis de um produto alimentar. Propriedades importantes como mecânicas, funcionais e de barreira devem ser consideradas. O principal objetivo deste estudo foi avaliar filmes e revestimentos comestíveis de proteínas vegetais (ervilha, soja), com agentes antimicrobianos e antioxidantes naturais incorporados, para proteger queijo de deterioração físico-química e microbiana e para preservar as características organolépticas, especialmente de queijos cortados/fatiados. O trabalho realizado foca-se principalmente na preparação e caracterização de filmes de proteína de ervilha, com a adição de oligoquitosanos (OQ) (0,5%, 1% e 2%) e dois tipos de óleos essenciais (1%), óleos de louro e tomilho. Filmes com 0,5% de OQs apresentaram valores mais elevados de módulo de Young, tensão de rutura e alongamento. Em relação às propriedades de barreira, o filme com 1% de OQs mostrou o valor de permeabilidade mais baixa. A adição de pequenas quantidades de OQs pode ser vantajosa para melhorar as propriedades mecânicas dos filmes de proteína de ervilha, além dos esperados efeitos antimicrobianos. Uma concentração OQs intermediária (1%) poderia ser vantajosa para reduzir a permeabilidade ao vapor de água, mas também resultaria em efeitos prejudiciais sobre as propriedades mecânicas. A hidrofobicidade dos filmes foi dependente da quantidade de OQs e óleos essenciais adicionados. Para os filmes com OQs, a presença dos óleos essenciais aumentou a hidrofobicidade dos filmes, um efeito dependente do tipo de óleo adicionado. Os efeitos observados parecem complexos e provavelmente dependem das interações entre os diferentes componentes do filme; Estes aspetos merecem mais estudos a fim de melhorar e compreender as interações / aderência do revestimento sobre a superfície do queijo. Os filmes de proteínas por si só mostraram alguma atividade antioxidante, e os resultados da adição de OQs ou óleos essenciais mostram uma taxa mais elevada deste efeito (diminuição do tempo de reação para observar os efeitos antioxidantes). Os filmes com óleo de louro revelaram uma maior atividade antioxidante, podendo ser útil e complementar aos efeitos esperados sobre as propriedades organolépticas de amostras de queijo revestidas.
Haight, Bonnie Janeen. "Lovely homegrown menus substituting beautiful edibles for ornamentals in residential landscapes /." Online access for everyone, 2006. http://www.dissertations.wsu.edu/Thesis/Spring2006/b%5Fhaight%5F033106.pdf.
Повний текст джерелаJohansson, Hanna, and Johanna Gustafsson. "How do edible insects fly among Swedish consumers? : Exploring consumers’ evaluation of edible insects as a meat substitute." Thesis, Internationella Handelshögskolan, Högskolan i Jönköping, IHH, Företagsekonomi, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-40182.
Повний текст джерелаMarques, Sónia Cristina Pereira. "Edible coatings based on chitosan-beeswax emulsions." Master's thesis, Faculdade de Ciências e Tecnologia, 2012. http://hdl.handle.net/10362/8184.
Повний текст джерелаThe use of edible biopolymer-based films and coatings is an environmentally friendly technology that offers substantial advantages for increase of shelf-life of many food products including fruits and vegetables. The development of this kind of films and coatings is a technological challenge for the industry and a very active research field worldwide. In this work biodegradable edible films of chitosan with different contents of beeswax were prepared and characterized. Their hygroscopic properties and water vapour permeability, as well as their CO2 and O2 permeability, mechanical, optical and superficial properties were determined. All the obtained films are transparent with a slightly yellowish colour. They are homogeneous and dense, despite the films with beeswax presented some cracks and depressions in their structure. The incorporation of beeswax increases the films hydrophobicity, higher contact angle values, but still prevails their hydrophilic nature. Regarding the mechanical properties, these films are flexible and elastic, but the increase of beeswax content increases their brittleness. The films showed decreased water vapour permeability as well as decreased hydrophilic properties, with the increase of beeswax content. The sorption and diffusion coefficients were evaluated for water vapour transport. The permeability decrease was mainly due to the reduction of the diffusion coefficient. A reduction of the water vapour permeability and a significant reduction in oxygen permeability were achieved with the inclusion of beeswax in the polymeric matrix. Comparing to the films without beeswax, the water vapour permeability decreased 32% and the oxygen permeability 90% for the films with 10% beeswax. Regarding the carbon dioxide permeability, it increased about 240% for the films with 10% beeswax. From the results, it is thought that these films are promising to be used in food packaging mainly for fruits and vegetable coating, mainly due to their barrier properties that allow the products to breathe and inhibit the oxidation process.
Haddad, Ola. "Soilless Cultivation of Edible Plants for Phytoremediation." Thesis, Stockholms universitet, Institutionen för naturgeografi, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:su:diva-185047.
Повний текст джерелаPinem, Mekro Permana. "Nanofluid engineering of chitosan-based edible packaging." Thesis, Compiègne, 2021. http://www.theses.fr/2021COMP2585.
Повний текст джерелаThe requirements in terms of quality and safety during the processing and distribution of food products require the use of suitable packaging to prevent their degradation and extend their shelf life as well as to preserve their organoleptic qualities while respecting safety and ecological constraints. However, currently, most of these packagings are made from oil-based plastic which has defective consequences on waste generation and ecosystem pollution. One approach to overcome this issue is to replace conventional plastics with bio-based materials which can be produced from natural substances and degraded in nature. Among the various existing biopolymers, chitosan appears to be a good candidate due to its known antimicrobial and filmforming properties which are favorable for packaging purposes. However, the mechanical properties of chitosan-based plastic films are not sufficient and it is often necessary to add other components such as cellulose to them to improve their mechanical properties. Moreover, recently it has also been described that the utilization of these biopolymers in their nanoforms could greatly enhance their properties. However, the extraction of these biopolymers and their transformation into nanomaterials involve procedures that do not always comply with the principles of green chemistry and processes. In this work, we propose the development of ecological protocols based on microwaves and ultrasound to produce nanocellulose from bacterial cellulose as well as chitosan from chitin. Furthermore, we prepared bioplastic films from chitosan and cellulose and evaluated the properties of the film when using nanoforms of these polymers. To improve the water resistanceof the film, emulsions with beeswax were prepared and the impact of their formulations on the properties of the film was studied. Finally, the impact dynamics of the droplets of the latter formulation was evaluated to study the potentiality of its use for application by spraying
Stott, Karen Gai. "Characteristics of Australian edible fungi in the genus Lepista and investigation into factors affecting cultivation /." [Richmond, N.S.W.] : University of Western Sydney, Hawkesbury, 1998. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030512.092250/index.html.
Повний текст джерелаThesis submitted for the degree of Doctor of Philosophy. Photocopies of articles by Karen Stott ... [et al.] in back. Includes bibliographical references (leaves 137-148).
Chan, Wai-man, and 陳渭雯. "Development of edible vaccines against hog cholera virus." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2003. http://hub.hku.hk/bib/B31227181.
Повний текст джерелаBrowne, K. L. "Mariculture of the edible red algae, Palmaria palmata." Thesis, Queen's University Belfast, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.368754.
Повний текст джерелаSefton, Elaine Marie. "Ovarian development in the edible crab, Cancer pagurus." Thesis, University of Liverpool, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.426098.
Повний текст джерелаGonzález, Xavier (Xavier R. González Barrios). "Edible photonic crystals tunable within the visible regime." Thesis, Massachusetts Institute of Technology, 2010. http://hdl.handle.net/1721.1/112496.
Повний текст джерелаCataloged from PDF version of thesis.
Includes bibliographical references (pages 50-52).
An experimental study was performed to design and fabricate an edible photonic crystal made of alternating layers of food grade titanium dioxide and agar that is able to selectively reflect wavelengths of light within the visible spectrum and allow for dynamic color changes through the tuning mechanism of swelling its agar layers with the addition of edible solvents. After doing a literature search to discover which materials were available to create this edible photonic structure, a trial and error process was conducted using deposition and film thickness characterization techniques to optimize the physical and optical characteristics of the layers composing the photonic structure. The materials selected for the layers in the structure yield a high refractive index contrast, which allows for high reflectivity with a reduced amount of total layers. The multilayer stack can be designed to reflect particular wavelengths by selecting the thickness of the layers accordingly. Thin film characterization took place through the use of profilometry, ellipsometry, and atomic force microscopy. The feasibility and practicality of two manufacturing techniques, spin-coating and RF-sputtering, were analyzed in the process of learning how to assemble an edible multilayer stack for molecular gastronomy applications.
by Xavier González/
S.B.
Allendyke, Sylvie Philomena. "Edible assemblages and the Deleuzian event : rethinking 'anorexia'." Thesis, Manchester Metropolitan University, 2014. http://e-space.mmu.ac.uk/338869/.
Повний текст джерелаSimons, Courtney W. "Characterization of Edible Bean Flours: Properties and Functionality." Diss., North Dakota State University, 2013. https://hdl.handle.net/10365/26923.
Повний текст джерелаNortharvest Bean Growers Association
Xiao, Haiyi. "LOW TRANS FATTY ACID CONTAINING HYDROGENATED EDIBLE OILS." Miami University / OhioLINK, 2007. http://rave.ohiolink.edu/etdc/view?acc_num=miami1196130854.
Повний текст джерелаFendri, Ahmed. "Impedimetric Sensor System for Edible Oil Quality Assessment." Universitätsverlag Chemnitz, 2019. https://monarch.qucosa.de/id/qucosa%3A37173.
Повний текст джерелаDie mehrfach wiederholte Verwendung von Frittieröl ist aufgrund der Qualitätsver schlechterung, die während des Erhitzens auftreten durch chemische Reaktionen verursacht wird, gefährlich für die Gesundheit. Die totale polaren Kompon enten und die freien Fettsäuren sind die zwei wichtigsten chemischen Komponenten, die wesentlich durch das Braten beeinflusst werden. Diese Komponenten erhöhen sich signifikant mit der Wiederverwendung von Bratöl und verursachen u. a. ernste Herzkrankheiten. Diese Arbeit zielt darauf hin, ein mobiles, kostengünstiges, einfach zu verwenden des Sensorsystem für die Abschätzung der Ölqualität zu entwickeln. Das System charakterisiert die Veränderung der elektrischen Parameter des Öls durch Messung der Änderung seiner komplexen elektrischen Eigenschaft en. In dieser Arbeit wurde ein Sensorelement mit interdigitalen Elektroden entwickelt, der eine hohe Empfindlichkeit auf die relative Permittivität und die elektrischen Leitfähigkeit des Öls hat und dabei einer hohe Reproduzierbarkeit erzielen kann. Es wird ein Messverfahren vorgeschlagen, das auf der Wandlung in einer Spannung und einer Phasenverschiebung basiert. Sowohl durch theoretische Überlegungen als auch durch Simulationen konnte belegt werden, dass die Kombination beider Metho den eine akkurate Messung der Komplexem Imped anz hochdielektrischer Materia lien ermöglichen kann. Experiment elle Ergebnisse zeige n, dass das Messsystem in der Lage ist , kleine Änderungen der dielektrischen Parameter zu erfassen, die mit den chemischen Ölparamtern stark korrelieren.
Palmer, Fiona M. "An investigation of the non volatile decomposition products in heated oils." Thesis, London South Bank University, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.261041.
Повний текст джерелаWilliams, Robin Lynn. "Reducing fat absorption in fried foods using edible films." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1998. http://www.collectionscanada.ca/obj/s4/f2/dsk2/tape17/PQDD_0020/MQ27555.pdf.
Повний текст джерелаDurant, Valerie A. "Sustainable urban agriculture and forestation : the edible connected city." Diss., University of Pretoria, 2012. http://hdl.handle.net/2263/26246.
Повний текст джерелаDissertation (MTRP)--University of Pretoria, 2012.
Town and Regional Planning
unrestricted
Lin, Shin-Jie. "Development of Edible Packaging for Selected Food Processing Applications." The Ohio State University, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=osu1349125959.
Повний текст джерелаDanielsons, Amy L. "Edible Urbanism: Fostering Growth and Community Engagement Through Food." University of Cincinnati / OhioLINK, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1397476517.
Повний текст джерелаReynertson, Kurt Allerslev. "Phytochemical analysis of bioactive constituents from edible Myrtaceae fruits /." View online, 2007. http://home.earthlink.net/~myrtaceae/Reynertson_dissertation.pdf.
Повний текст джерелаIncludes bibliographical references (leaves 100-120) and index. Also available for educational and research purposes in PDF format on the Internet.
Coufalová, Eva. "Zoonotic Aspects of Edible Insects in the Czech Republic." Master's thesis, Česká zemědělská univerzita v Praze, 2016. http://www.nusl.cz/ntk/nusl-257068.
Повний текст джерелаYang, Li. "Physicochemical properties of biodegradable/edible films made with gellan gum." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk2/tape16/PQDD_0026/MQ31662.pdf.
Повний текст джерелаLi, Hui 1970. "Analysis of edible oils by Fourier transform near-infrared spectroscopy." Thesis, McGill University, 2000. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=36819.
Повний текст джерелаVogan, C. L. "Studies on shell disease in the edible crab, Cancer pagurus." Thesis, Swansea University, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.639315.
Повний текст джерелаSy, Jolene R. "Parametric analysis of presession exposure to edible and nonedible stimuli." Scholarly Commons, 2008. https://scholarlycommons.pacific.edu/uop_etds/2644.
Повний текст джерелаMerrill, Jeremy. "Nôtre Potager: a typology of edible landscapes in Manhattan, Kansas." Kansas State University, 2009. http://hdl.handle.net/2097/1501.
Повний текст джерелаDepartment of Landscape Architecture/Regional and Community Planning
Stephanie A. Rolley
People living in urban and suburban areas are disconnected from agriculture. The food that we consume is grown many miles from our homes and we have little knowledge of how that food travels from seed to plate. Incorporating edible landscapes into public land in cities brings people in direct contact with the food they eat. Edible landscapes are neighborhood scale sites with the specific purpose of producing food. Edible landscapes became popular in the late 1970s. Typically developed with a focus on food production and little attention to aesthetics, the general public often thinks of these landscapes as messy and farm-like. Through quality design edible landscapes can be productive and aesthetically pleasing. The combination of these ideals create exciting and unique solutions that differ from the edible landscapes of the past. Attention to site and community design principles as well as growing conditions results in a new type of public landscape that can enhance a community’s appearance while feeding its residents. A typology of edible landscapes was applied to Manhattan, Kansas to test the potential for a community-wide system of edible landscapes. The typology is based on: garden purpose, physical characteristics, visual characteristics, and potential user groups. The inventory of public land is based upon the Diggable City project in Portland, Oregon. Potential sites were evaluated on their physical characteristics, visual profile, and design potential to determine what garden type would be most appropriate. Further analysis of each site’s design potential resulted in the selection of three sites for prototypical design development. The prototypical designs provide examples of how design principles and growing conditions can work together to create new edible landscapes and enrich the community.
McCambridge, Claire. "Fishery sustainability and welfare of the edible crab, Cancer pagurus." Thesis, Queen's University Belfast, 2016. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.707832.
Повний текст джерелаMerrill, Jeremy. "Nôtre Potager : a typology of edible landscapes in Manhattan, Kansas." Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/1501.
Повний текст джерелаJensen, Mari N. "Cultivating Edible Seaweed in Hawaii: New technique helps local farmers." College of Agriculture, University of Arizona (Tucson, AZ), 2004. http://hdl.handle.net/10150/295866.
Повний текст джерелаChernetz, Jennifer. "Landscape design with edible plants." 1987. http://hdl.handle.net/1993/22647.
Повний текст джерела"Material Processing for Edible Electronics." Doctoral diss., 2019. http://hdl.handle.net/2286/R.I.53502.
Повний текст джерелаDissertation/Thesis
Doctoral Dissertation Chemical Engineering 2019
鄭朝允. "The identification of common edible shellfishs." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/86867279410532563625.
Повний текст джерела國立臺灣師範大學
機電科技學系
101
Food is the first necessity of the people. I believe that everyone has the experience of eating stir-fry or seafood, especially clam as a common ingredient of seafood cuisine. Some people like playing with its shell, while some others like collecting. Ordinary people generally don’t know much about shellfish, and it takes too much time to find information from books or the internet. Therefore, a perfect system for accurate identification can not only provide quick query of shell kinds, but can also reduce manpower in identification. This study focused on the research and identification of 44 kinds of edible shellfish recorded on the website of Digital Taiwan – Culture &; Nature. The best result of this study was experiment E: first, input the image of shellfish; second, convert the image into grayscale image; third, perform Fast Fourier Transform with the grayscale image; fourth, choose the low frequencies at four corners, which were 7×7 matrixes; finally, get the result of shellfish identification through SVM classification. The accuracy could reach 100% and the average time spent on identifying a shellfish image was about 0.044s.
Jang, Fang-Ming, and 張芳銘. "STUDIES ON EDIBLE CHENOPOD IN TAIWAN." Thesis, 1997. http://ndltd.ncl.edu.tw/handle/51845087968747963061.
Повний текст джерела國立臺灣大學
農藝學系
85
The material used in the research was gathered from Ma-Chia Village, Woo-Tai Xian of Ping-Tung County, Taiwan. The seeds were harvested and stored after planting in the experimental field of National Taiwan University. Aim of this research is to investigate the agronomic traits of this unexplored crop. Subjects of investigation included seed germination test, seed content analysis and peroxidase isozyme electrophoresis pattern. The results obtained are as follows:In spite of dark or light conditions and different temperatures, 80﹪ of the seeds germinated within two days. In the phytotrone, high temperature treatment has shortened the vegetative growth, and the plant flowered more early when the temperature was higher. When day and night temperature was 15℃ and 10℃ respectively, its vegetative growth were delayed. When the plants were grown in 30℃/25℃(day/night)condition, its plant height were shorter and stem diameter were thinner. In 15℃/10℃(day/night), its plant height were also low, but stem diameter were more thick. The fresh weight of plants grown in different day and night temperatures showed those which were grown in high temperature were the lowest. Dry weight also showed the same trend too. 25℃/20℃ treatment gave the highest grain yield.In the field experiments, the plants were planted during spring and autumn respectively with different sowing density. The results showed spring plant gave higher plant height and higher grain yield per plant or m2. Autumn plant showed higher thousand grains weight.The electrophoresis of peroxidase isozyme showed that peroxidase isozyme patterns of the edible chenopods were different from the wild Chenopodium album L.Seed of grain chenopods contains 58﹪ carbohydrate、6.24﹪crude fat、22.51﹪ crude protein、2.08﹪ crude fiber、4.64﹪ash and 8.61﹪moisture. This is showing that this edible chenopod seed containing rich energy and protein.
Ramorola, Galebalwe Johanna. "Edible coatings for minimally processed avocados." Diss., 2001. http://hdl.handle.net/2263/26226.
Повний текст джерелаHsu, Wei-Chun, and 許維君. "Carbohydrate components of popular edible mushrooms." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/77480375620131602793.
Повний текст джерела國立臺灣大學
食品科技研究所
99
Edible mushroom is a rich source of non-digestible carbohydrate and dietary fiber. This study examined carbohydrate profile in selected 21 edible mushrooms. The total dietary fiber contents of tested edible mushrooms were in the range of 25 ~ 83% on dry basis. Water-soluble polysaccharide was the major component of water-soluble dietary fiber. Galactose, glucose and mannose were the major sugar components of water-soluble polysaccharides from all of tested mushrooms. The molar ratio of galactose, glucose and mannose were in the range of 9.80 ~ 42.51%, 11.85 ~ 54.87 % and 4.92 ~ 38.05%, respectively. Some exceptions were those from Auricularia auricula-judae and Tremella fuciformis which were low in galactose and glucose but high in xylose and mannose with relative high amount of uronic acids. The one from Agrocybe cylindracea was high in galactose, glucose and xylose, but low in mannose. Some of samples also contained significant amount of fucose including Hypsizigus marmoreus, Lentinula edodes, Pleurotus nebrodensis, Agrocybe cylindracea, Flammulina velutipes and Tremella fuciformis. Many of mushrooms contained branched (1,3; 1,6)-β-D-glucans, the well-known bioactive glycan, in the range of 29 ~ 211 mg/g on dry basis, except Agaricus bisporus, A. blazei, Auricularia auricula-judae and Tremella fuciformis. The degree of branching of the (1,3; 1,6)-β-D-glucans were in the range of 0.16 ~ 0.29 for those mushrooms with significant amount of the glucan. Selected edible mushrooms also contained significant amount of sugar alcohols, arabitol, meso-erythritol, glycerol, mannitol, myo-Inositol and xylitol, and trehalose.
CHEN, WEI-LUN, and 陳瑋倫. "Improvement of Manufacturing Instant Edible Pearls." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/336uaz.
Повний текст джерела國立中正大學
化學工程研究所
106
Based on previous developments for producing instant pearls, the recipe, shape, and post-treatment process were modified to improve the swelling time (ST) and the edible time (ET). First, tapioca starch, sugar, sodium alginate, guar gum, soda and wheat gluten were co-grinded at 10℃ for two hours. Grinding the starch to below 500 nm to expose the blocklet structure and enhance its water absorption rate. A 12-mm spherical-shape pearls produced by pendant drop method were put into boiling water for totally gelatinization. Then, the boiled pearls were immediately thrown into cold water for retrogradation. After that, the pearls were dried and stored. It is found that the optimal composition of the instant pearl is 30wt% tapioca starch, 15wt% sugar, 0.45wt% sodium alginate, 0.1125wt% guar gum, 1wt% wheat gluten, and 0.3wt% soda. To obtain the best pearl chewiness, the post-treatment process was operated under gelatinization at 100℃ hot water for 30s and retrogradation at 0℃ cold water for 30s. After drying, the dried pearls put into 25℃ water give 6 min of swelling time and 84 min of edible time. Finally, the quality of the pearls has no significant change after one week of storage at -20℃. Compared with previous developed pearls, the new amended instant pearls showed the swelling time was shortened 2 min, while the edible time was greatly extended 42 min.
Martinon, Gaspar Mauricio. "Edible Coating Development for Fresh-cut Cantaloupe." Thesis, 2011. http://hdl.handle.net/1969.1/ETD-TAMU-2011-12-10269.
Повний текст джерела陳惠雁. "Metamorphosis in Margaret Atwood's the Edible Woman." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/89965006067341398234.
Повний текст джерела國立政治大學
英國語文研究所
93
Lacanian reading of Margaret Atwood’s The Edible Woman offers a way to lay bare the symbolic cannibalism that lies at the center of this text. Theory of the mirror stage is the prototype of Lacan’s theoretical structure though Lacan gradually embellished his theories as he found necessary. The focal point of Lacanian theory lies in “lack.” The mirror image serves as an armour that protects the subject from realizing a sense of incompleteness and fragmentation in part of the subject. In other words, this process is “orthopaedic” and “meconnaissances” in Lacanian terms, which functions to weave an image of totality and plentitude for the subject. Similarly, the Symbolic Order weaves a fantasy for the subject in order to cover up the lack. Such an act aims to regulate and subjugate the subject for easy manipulation. This thesis attempts to lay bare the fantasy in The Edible Woman. That is, the symbolic cannibalism is employed as a fantasy to entrap women into a model of femininity, which is constructed by the male idea. The female protagonist in this text sees through the rupture in such a fantasy. Her awareness ushers in a stage of self-laceration and eating disorder, which manifest themselves as working of the Real. Marian’s recovery from anorexia results from her awareness of such an asymmetrical relationship which posits her as the consumed and the hunted. Julia Kristeva’s ix theory of abjection is a useful and insightful tool to examine Marian’s gesture of baking and eating a cake for herself. Such a gesture is, in fact, a way to rid herself of what endangers her sense of subjectivity and what disturbs her distinction between self and other. Anorexia is traditionally conceived as a strategy of the subject to cater to the ideology of the consumer market. In that way, the subject remains a product to be able to circulate in the economy market and maintains its economy value. Through psychoanalytical reading of anorexia nervosa, we understand that such a symptom is employed as a strategy to rebel against part of the self that succumbs to the discursive ideology. In the case of Marian, anorexia is not so much a way to cater to the symbolic cannibalism as a strategy to fight against such a discursive atmosphere.
Chen, Hong-Jun, and 陳弘鈞. "Development of Edible Film using Gracilaria tenuistipitata." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/48803713362158098525.
Повний текст джерела亞洲大學
保健營養生技學系
103
In present plastic package material are very popular because it is cheap. But plastic material is unsafe and will destroy environment. In this study we tried to develop edible film using Gracilaria tenuistipitata. At first we explored the optimal extract condition of Gracilaria tenuistipitata. Second we evaluated the physicochemical properties of Gracilaria tenuistipitata edible film. Finally we assessed the edible film quality by sensory evalution. The results showed that the optimal extract condition is powder less than 74μm, high pressure extraction 60 min, solid-liquid ratio 1:100, and activated carbon 1:1, in this condition the extract yield, solid contents, pH value and viscosity is 44.15%, 0.54%, 6.90 and 5.43 cP in respective. The optimal film formation condition is 60 ℃ drying temperature, glycerol 0.05%, and Butyric acid 0.1%, the L value, tensile strength, puncture force, and water vapor permeability of edible film is 74.81, 8.27 Mpa, 15.82 N, and 0.80 in respective. In the sensory evaluation of edible film score, although slightly lower than the control group, but more than half of the experimental group's score no significant differences compare to control group, so the Gracilaria tenuistipitata edible film is high potential.
Peñarubia, Omar Riego. "Wax-based edible coatings for strawberry fruit." Master's thesis, 2014. http://hdl.handle.net/10400.14/16240.
Повний текст джерела"Genetical and cytological studies on variations of volvariella volvacea." Chinese University of Hong Kong, 1991. http://library.cuhk.edu.hk/record=b5886950.
Повний текст джерелаThesis (Ph.D.)--Chinese University of Hong Kong, 1991.
Bibliography: leaves 169-192.
ACKNOWLEDGEMENTS --- p.ii
ABSTRACT --- p.iii
LIST OF TABLES --- p.viii
LIST OF FIGURES --- p.x
ABBREVIATIONS --- p.xiv
Chapter CHAPTER ONE: --- GENERAL INTRODUCTION --- p.1
Chapter CHAPTER TWO: --- LITERATURE REVIEW
Chapter 2.1. --- Introduction --- p.6
Chapter 2.2. --- Sexuality --- p.6
Chapter 2.2.1. --- Heterothallism --- p.9
Chapter 2.2.2. --- Homothallism --- p.11
Chapter 2.2.3. --- Sexuality of Volvariella volvacea --- p.14
Chapter 2.3. --- "Induction and selection of genetic ., markers in higher fungi" --- p.18
Chapter 2.3.1. --- Physical mutagenesis --- p.19
Chapter 2.3.2. --- Chemical mutagenesis --- p.22
Chapter 2.3.3. --- Biological mutagenesis --- p.24
Chapter 2.4. --- Nuclear behaviour in edible fungi --- p.27
Chapter 2.4.1. --- Somatic division --- p.27
Chapter 2.4.2. --- Meiotic events --- p.28
Chapter 2.4.3. --- Electrophoretic karyotype --- p.31
Chapter CHAPTER THREE : --- VARIATIONS IN MONOSPOROUS ISOLATES OF VOLVARIELLA VOLVACEA
Chapter 3.1. --- Introduction --- p.32
Chapter 3.2. --- Materials and methods --- p.33
Chapter 3.2.1. --- Strains and culture media --- p.33
Chapter 3.2.2. --- Monosporous isolation --- p.34
Chapter 3.2.3. --- Linear and radial growth --- p.34
Chapter 3.2.4. --- Fertility test --- p.35
Chapter 3.2.5. --- Determination of extracellular cellulase activity --- p.33
Chapter 3.3. --- Results --- p.41
Chapter 3.3.1. --- Variations in colonial morphology --- p.41
Chapter 3.3.2. --- Variations in linear growth rate --- p.44
Chapter 3.3.3. --- Variations in fertility --- p.46
Chapter 3.3.4. --- A comparison of extracellular cellulase activity between fertile and sterile monosporous isolates --- p.52
Chapter 3.4. --- Discussion --- p.61
Chapter 3.4.1. --- Study on the colonial morphology of monosporous isolates --- p.61
Chapter 3.4.2. --- Study on the growth rate of monosporous isolates --- p.62
Chapter 3.4.3. --- Study on the extracellular cellulase activity --- p.63
Chapter 3.4.4. --- Study on the fertility of monosporous isolates --- p.64
Chapter 3.5. --- Summary --- p.66
Chapter CHAPTER FOUR: --- GENETICAL STUDIES ON VARIATIONS OF V. VOLVACEA
Chapter 4.1. --- Introduction --- p.67
Chapter 4.2. --- Materials and methods --- p.68
Chapter 4.2.1. --- Strains and cultural condition --- p.68
Chapter 4.2.2. --- Chemical compounds --- p.70
Chapter 4.2.3. --- Determination of sensitivities to growth inhibitor and chemical --- p.72
Chapter 4.2.4. --- UV mutagenesis --- p.72
Chapter 4.2.5. --- Chemical mutagenesis --- p.73
Chapter 4.2.6. --- Enrichment methods for auxotrophs --- p.74
Chapter 4.2.7. --- Isolation and establishment of resistance markers --- p.74
Chapter 4.2.8. --- Isolation and characterization of auxotrophic mutants --- p.75
Chapter 4.2.9. --- Fruiting and marker segregation test --- p.75
Chapter 4.3. --- Results --- p.75
Chapter 4.3.1. --- Effects of UV irradiation on mycelium and spore germination rate --- p.76
Chapter 4.3.2. --- Median lethal concentrations (LC50) of chemical mutagens --- p.79
Chapter 4.3.3. --- Sensitivity of various strains to growth inhibitors and tested compounds --- p.82
Chapter 4.3.4. --- Identification and characterization of resistant mutants --- p.94
Chapter 4.3.5. --- Identification and characterization of auxotrophic mutants --- p.115
Chapter 4.3.6. --- Analysis of genetic markers in progenies of mutants --- p.116
Chapter 4.4. --- Discussion --- p.118
Chapter 4.4.1. --- Significance of mutant induction in V. volvacea --- p.119
Chapter 4.4.2. --- Methods for mutant induction --- p.120
Chapter 4.4.3. --- Resistant mutants of V. volvacea --- p.121
Chapter 4.4.4. --- Auxotrophic mutants of V. volvacea --- p.124
Chapter 4.4.5. --- Study on the sexuality pattern of V.volvacea by analyzing mutant progeny --- p.125
Chapter 4.5. --- Summary --- p.128
Chapter CHAPTER FIVE: --- CYTOLOGICAL STUDIES ON VARIATIONS OF V. VOLVACEA
Chapter 5.1. --- Introduction --- p.129
Chapter 5.2. --- Materials and methods --- p.130
Chapter 5.2.1. --- Strains --- p.130
Chapter 5.2.2. --- Feulgen staining method --- p.130
Chapter 5.2.3. --- Fluorescent staining of nuclei with DAPI --- p.131
Chapter 5.2.4. --- Microscopic autoradiography --- p.131
Chapter 5.2.5. --- Scanning electron microscopic examination --- p.132
Chapter 5.2.6. --- DNA measurement --- p.132
Chapter 5.3. --- Results --- p.133
Chapter 5.3.1. --- Number of nuclei in V. volvacea --- p.133
Chapter 5.3.2. --- Comparison of cytological differences between self-fertile and self-sterile monosporous isolates --- p.143
Chapter 5.3.3. --- Spore patterns on basidia --- p.145
Chapter 5.3.4. --- Nuclear DNA content of V.volvacea --- p.148
Chapter 5.4. --- Discussion --- p.154
Chapter 5.4.1. --- Staining method --- p.154
Chapter 5.4.2. --- Analysis of the possible sources of variation in V. volvacea --- p.155
Chapter 5.5. --- Summary --- p.162
Chapter CHAPTER SIX: --- GENERAL SUMMARY AND CONCLUSION --- p.164
REFERENCES: --- p.169
Surujlal, Swastika. "Optimisation of edible oil effluent degredation by microorganisms." Thesis, 2003. http://hdl.handle.net/10321/2798.
Повний текст джерелаWater is a precious and very valuable resource. Water resource shortages are problems that are plaguing the world. There is therefore a high demand for tightening water quality standards for both potable water and waters in the environment. It is becoming a necessity to treat and reuse wastewaters, especially wastewaters from industries, as these waters are of concern due to their toxic effects on the environment. In South Africa one of the industries of major concern is that of the edible oil industry and there are over a dozen ofthese industries in South Africa alone. Each of these industries utilises approximately 1.75 million m3 of water and discharges approximately 0.61 million m3 to the sewer each year. This wastewater that is being released has very high organic, inorganic and fats, oils and greases loads. Depending on the type of refinery process conducted on the crude oil, the effluent quality and quantity varies on a day to day basis. The two types of refinery procedures are the physical refining, where water is used or chemical refining where caustic soda is used. The organic load ofthe untreated effluent can range from 1 100 to 8 990 mg COD/L, the oils and greases can range from 80 to 1 360 mg/L and the pH can range from 1.8 to 10.5.
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