This dissertation is situated at the crossroads of sociology, anthropology, and marketing. Theories of the former two disciplines inform phenomena of the latter. The focal phenomenon is the role of aestheticized markets in contemporary formations of middle-class masculinity and femininity in the U.S. Aestheticized markets are those that incorporate refined notions of beauty, originality, and superiority. This process has been a core force in the expansion of consumer markets in early and late capitalism. In addition to opening up new markets, the aestheticization of markets opens up new subjectivities. It instills in individuals the desire to better themselves through the quest for novel, sensory-pleasing experiences, and it offers them renewed resources to define their social affiliations. My dissertation studies the formation of gendered and classed subjectivities using the empirical contexts of two middle-class, gendered markets that have been recently aestheticized in the U.S.: craft beer and knitting. Unlike three decades ago, craft beer drinkers can now indulge in a variety of flavors and premium styles, produced by more than 3,000 breweries. Likewise, knitters can now indulge in a variety of colors and premium fibers, as noted by a number of high-circulation magazines and scholarly papers. I studied these markets for about four years, conducting participant-observation, interviews, and document analysis. The results of this fieldwork are organized in two empirical chapters. The first focuses on the institutional and non-institutional processes that alter middle-class men's relationships with the aesthetic dimension of a particular market; the empirical context is craft beer. The second empirical chapter documents how middle-class women deploy the ideological and material resources provided by aestheticized markets in gender struggles; the empirical context is knitting. Together, these chapters explicate how gender positions shape the way middle-class individuals learn and display aesthetic expertise. The knowledge of these processes provides both theoretical contributions to the literature on taste, class, and gender, and managerial insight into how market institutions can develop programs that initiate a meaningful, long-term engagement with consumers based on classed and gendered approaches to aesthetic involvement.

Diacetyl (2,3-butanedione) is an important flavour active, oxidative compound that has significant impact on cellular health as well as financial impact in industrial fermentations. The presence of diacetyl in certain fermented beverages, such as beer, results in an unpleasant butterscotch-like flavour and its concentration needs to be reduced by yeast to below the taste threshold prior to filtration and packaging. This results in significant process inefficiency. Furthermore, diacetyl negatively impacts cellular health and has been associated with neurodegenerative diseases and general cell aging amongst others. The reduction of this compound is therefore essential for cellular health. / Several yeast cell enzymatic mechanisms responsible for diacetyl reduction were identified and characterised, including Old Yellow Enzyme (OYE) isoforms and D-Arabinose Dehydrogenase (ARA1). OYE isoforms displayed different micromolar affinities and catalytic turnover rates for diacetyl and catalysed diacetyl reduction in a biphasic manner. ARA1 catalysed diacetyl reduction in a monophasic manner with a millimolar Michaelis constant. / Knowledge gained in these studies was applied in investigations of diacetyl production and reduction in industrial brewing operations and the enzymatic systems further exploited for the development of a novel enzyme based assay to determine diacetyl concentrations in beer samples. Concentrations as low as 0.2 muM were detectable with high repeatability.

Thesis (M.S.)--Oregon State University, 2009. / Printout. Includes bibliographical references (leaves 80-84). Also available on the World Wide Web.

Thesis (M.B.A.)--University of Hong Kong, 1996. / Includes bibliographical references (leaf 69).

Thesis (Ph. D.)--Washington University, 1992. Dept. of Anthropology. / Includes bibliographical references.

La determinación de la estereoquímica en los compuestos orgánicos ha sido un problema que la comunidad científica ha ido dando solución a lo largo de los años. Diferentes métodos han surgido, como la difracción de rayos X o los distintos tipos de Resonancia Magnética (RMN). Sin embargo, se acaba de descubrir que el método utilizado hasta ahora en la determinación de la configuración absoluta de los α-ácidos, que provienen del lúpulo utilizado en la elaboración de las cervezas bitter, parece que no era el correcto. / Determination of the stereochemistry of organic compounds has been a problem that the scientific community has been giving solution to over the years. Different methods have emerged, such as X-ray Diffraction or different types of Nuclear Magnetic Resonance (NMR). However, it just has been discovered that the method used in the determination of the absolute configuration of the α-acids derived from hops used in the manufacture of bitter beers, was not the appropriate.

The presented diploma thesis deals with theory of equilibrium exchange rate. The aim of this work is to estimate the real equilibrium exchange rate for the Czech and Slovak Republic, using behavioral equilibrium exchange rate and permanent equilibrium exchange rate. The research is focused time series of macroeconomic variables in the period from 2000:Q1 to 2013:Q4. In conclusion, there is a comparison of the estimated equilibrium exchange rates with the real effective exchange rates.

O presente trabalho tem como objetivo principal a proposta de um método para gestão de resíduos nas cervejarias do Estado do Rio Grande do Sul. Para isto, o trabalho se propõe a: (i) identificar as alternativas apontadas na literatura para reciclagem de resíduos em cervejarias; (ii) identificar, através de uma pesquisa exploratória, práticas já implementadas atualmente na indústria cervejeira do estado do Rio Grande do Sul e; (iii) priorizar as alternativas de reciclagem de resíduos identificadas. A metodologia de pesquisa utilizada é o Design Science Research sendo este a base para as etapas desenvolvidas no trabalho. O método de gestão de resíduos é apresentado e descrito para que as cervejarias executem a gestão de seus resíduos, incluindo-se proporções geradas, alternativas para a reciclagem e também uma possibilidade de retorno financeiro sobre a venda dos mesmos. Uma das principais contribuições desta tese foi criar um passo a passo para que novas cervejarias e também as já existentes no mercado do Rio Grande do Sul possam gerenciar seus resíduos de forma estruturada, buscando, ao invés do descarte inconsciente dos mesmos, a agregação de valor, o retorno financeiro e a preservação do meio ambiente. / This work has as main objective to purpose a waste management method at Rio Grande do Sul's breweries. As secundary objectives, it defines: (i) to identify the alternatives showed on the literature to breweries waste recycling; (ii) to identify, through an exploratory research, the practices that has already be implemented at the beer industry in Rio Grande do Sul and; (iii) to priorize the identified recycling alternatives. The research methotology applied is the Design Science Research, being it the basis to the steps developed in this work. The waste management method is presented and described aiming that the breweries start its waste management, including quantities, recycling alternatives and also a pay-back related to the wastes selling. One of this tesis mainly contributions was to create a step by step method to new and already running breweries in Rio Grande do Sul manage its wastes as an structured way, searching, instead of an anaware disposal, add value, obtain financial returns and to safeguard the environment.

A imagem de preço de produto e o valor percebido são importantes indicadores da intenção de recompra. Para tal, o objetivo deste estudo foi verificar as relações entre a imagem de preço de produto, o valor percebido e a intenção de recompra junto aos consumidores de cervejas especiais. Assim, foi desenvolvida uma survey com 329 consumidores buscando atingir o objetivo desta pesquisa. Para a análise dos dados procedeu-se a aplicação da técnica de Modelagem de Equações Estruturais. Os resultados encontrados indicam que há uma relação direta positiva entre a imagem de preço de produto e o valor percebido e entre o valor percebido e a intenção de recompra para as cervejas especiais. Quanto aos efeitos moderadores, concluise que a experiência do consumidor modera positivamente a relação entre o valor percebido e a intenção de recompra, porém o mesmo não ocorreu quando se analisou o efeito moderadores negativo da sensibilidade ao preço e dos níveis de preço (baixo e alto) na relação entre o valor percebido e a intenção de recompra. As principais contribuições teóricas deste estudo se referem ao teste de um modelo para a imagem de preço de produto, seus efeitos sobre o valor percebido a intenção de recompra e as relações de moderação pela sensibilidade ao preço, experiência do consumidor e níveis de preço. Como implicações gerenciais são propostas ações visando melhor compreender a percepção da imagem de preço dos consumidores de cervejas especiais para melhor direcionar as ações estratégicas de apreçamento deste produto. Estudos futuros podem ampliar a compreensão do modelo desenvolvido, aplicando-o a profissionais do segmento cervejeiro, desenvolver estudos experimentais e agregar novos construtos ao modelo teórico proposto. / Submitted by cmquadros@ucs.br (cmquadros@ucs.br) on 2018-02-20T11:59:53Z No. of bitstreams: 1 Dissertacao Fernanda Rizzon.pdf: 1933806 bytes, checksum: 6c56769a1935d20cbefd13ac2b09307b (MD5) / Made available in DSpace on 2018-02-20T11:59:53Z (GMT). No. of bitstreams: 1 Dissertacao Fernanda Rizzon.pdf: 1933806 bytes, checksum: 6c56769a1935d20cbefd13ac2b09307b (MD5) Previous issue date: 2018-02-20 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior, CAPES / The image of product price and perceived value are important indicators of the intention to repurchase. To this end, the objective of this study was to verify the relations between the product price image, the perceived value and the intention to repurchase with the consumers of special beers. Thus, a survey was conducted with 329 consumers seeking to achieve the objective of this research. For the analysis of the data, the Structural Equation Modeling technique was applied. The results indicate that there is a direct positive relationship between the product price image and the perceived value and between the perceived value and the intention to repurchase the special beers. As for the moderating effects, it is concluded that the consumer experience moderates positively the relation between perceived value and repurchase intention, but this was not the case when the negative moderating effect of price sensitivity and price levels (low and high) in the relationship between the perceived value and the repurchase intention. The main theoretical contributions of this study refer to the test of a model for the image of product price, its effects on the perceived value and the intention of repurchase and the relations of moderation by the sensitivity to the price, consumer experience and price levels. As managerial implications are proposed actions aimed at better understanding the perception of the price image of consumers of special beers to better direct the strategic pricing actions of this product. Future studies can broaden the understanding of the developed model, applying it to professionals in the brewing segment, developing experimental studies and adding new constructs to the proposed theoretical model.

Submitted by AMANDA CRISTINA ALFREDO CONTRUCCI SORBO DA SILVA null (amandasorbo@gmail.com) on 2017-10-18T17:23:44Z No. of bitstreams: 1 Dissertação - Amanda 18-10.pdf: 1227056 bytes, checksum: 3218b89243028421630227dd2ead9bf7 (MD5) / Approved for entry into archive by Luiz Galeffi (luizgaleffi@gmail.com) on 2017-10-23T18:10:44Z (GMT) No. of bitstreams: 1 sorbo_acac_me_bot.pdf: 1227056 bytes, checksum: 3218b89243028421630227dd2ead9bf7 (MD5) / Made available in DSpace on 2017-10-23T18:10:44Z (GMT). No. of bitstreams: 1 sorbo_acac_me_bot.pdf: 1227056 bytes, checksum: 3218b89243028421630227dd2ead9bf7 (MD5) Previous issue date: 2017-08-23 / A cerveja é uma das bebidas mais consumidas no mundo. Seu consumo moderado é capaz de promover benefícios ao organismo pela presença de compostos bioativos, incluindo vitaminas do complexo B e minerais. O mercado de bebidas, sempre em busca de produtos exclusivos, favoreceu o surgimento do ramo de cervejas artesanais. Além disso, pela possibilidade de acesso às receitas, é concebível associar à bebida, certas características organolépticas e nutracêuticas de interesse funcional. Neste sentido, este trabalho teve como objetivo identificar possível associação dos efeitos funcionais da cerveja Pilsen ao potencial antioxidativo da polpa de maracujá. O delineamento experimental foi inteiramente casualizado, sendo o controle, o Tratamento 1 (T1) representado pela cerveja Pilsen, produzida artesanalmente. Nos demais tratamentos, as cervejas foram suplementadas com polpa de maracujá em três concentrações, durante o processo de refermentação (priming). Para o tratamento 2 (T2), a cerveja foi suplementada com polpa integral de maracujá (120 mL); Para os tratamentos T3 e T4, a suplementação com polpa foi da ordem de 50 e 25 % da polpa diluída, respectivamente. Todos os tratamentos foram repetidos três vezes, em brassagens independentes. Os processos de mosturação e fermentação da cerveja seguiram os procedimentos padrões de brassagem e maturação típicas de cervejas lager, com temperatura controlada entre 11 e 13 °C. Após a produção das cervejas, realizou-se análise sensorial, por meio de teste de aceitação e demais análises físico-químicas. A adição de polpa de maracujá como adjunto no processamento da cerveja mostrou-se alternativa viável demonstrada pelos resultados satisfatórios na avaliação sensorial, além de apresentar características físico-químicas de cerveja artesanal frutada. O tratamento T2 apresentou o menor teor de açúcar e maiores teores de compostos fenólicos e capacidade antioxidante. A suplementação da cerveja com diferentes porcentagem de polpa de maracujá não interferiu na aceitabilidade da bebida pelos provadores quando comparada com a cerveja Pilsen tradicional. Entretanto, os avaliadores do sexo masculino tiveram preferência pelo tratamento T2 para atributos de sabor e odor. / Beer is one of the most consumed alcoholic drinks in the world and the moderate intake is able to promote benefits to the organism by the presence of bioactive compounds. The beverage market looks for exclusive products and it favors artisanal beer sector. It is possible associate some organoleptic and nutraceutical characteristics of functional interest at drink. The objective of this study was to identify a possible association of the functional effects of Pilsen beer with the antioxidant potential of passion fruit. The experimental design was random; the control (T1) treatment was Pilsen beer without addition of passion fruit pulp. The others treatments (T2, T3 e T4) containing passion fruit pulp added in 3 concentrations (100% of the whole pulp corresponding to 120ml, 50% in proportion 1 pulp: 1 water, and 25% in proportion 1 pulp: 3 water), with 3 replicates. It was used standard brewing procedures of Pilsen beer. Sensory analysis was accounted by means of acceptance test and physicochemical analysis. The supplemented with passion fruit pulp beers had higher values of biochemical parameters. The treatment T2 had the lowest sugar content and higher contents of phenolic compounds and antioxidant capacity. The supplementation of beer with different percentage of passion fruit pulp did not interfere with the acceptability of the drink by the tasters when compared to the traditional Pilsen beer. However, male evaluators preferred treatment T2 for taste and smell attributes. The addition of passion fruit pulp proved to be a viable alternative demonstrated by the satisfactory results in the sensorial evaluation.