Submitted by Erika Demachki (erikademachki@gmail.com) on 2017-09-04T18:31:12Z No. of bitstreams: 2 Dissertação - Aryane Ribeiro Oliveira - 2016.pdf: 5472982 bytes, checksum: 923e2a52a3da18a7b273f39ab9be0601 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) / Approved for entry into archive by Luciana Ferreira (lucgeral@gmail.com) on 2017-09-15T14:06:05Z (GMT) No. of bitstreams: 2 Dissertação - Aryane Ribeiro Oliveira - 2016.pdf: 5472982 bytes, checksum: 923e2a52a3da18a7b273f39ab9be0601 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) / Made available in DSpace on 2017-09-15T14:06:05Z (GMT). No. of bitstreams: 2 Dissertação - Aryane Ribeiro Oliveira - 2016.pdf: 5472982 bytes, checksum: 923e2a52a3da18a7b273f39ab9be0601 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Previous issue date: 2016-07-19 / The by-product of rice processing, which so far has focused its use for animal feed, may be used in the preparation of food products as they have similar nutritional value to whole grain. Furthermore, they can be incorporated into other raw materials to develop new products that add nutritional value to these products. Aiming to demonstrate the quality of this by-product the purpose of this study was to produce breakfast cereals and snacks from different grain replacement levels broken rice (BR) for pulp freeze-dried acaí (PFA) and turmeric powder (TP) respectively evaluating their physical, microbiological and sensory. Moreover, developing pre-gelatinized flours extrusion under mild conditions with different substitutions lyophilized açaí the broken grains of rice and to investigate the effect of the extrusion process under physical, chemical and functional characteristics of the mixture. We used a completely randomized design with 5 treatments. The addition of PFA influenced significantly (p <0.01) all physical parameters of breakfast cereals. Regarding the sensory attributes showed no significant difference between the attributes aroma , flavor and crispness , but the greater acceptance over appearance was obtained in breakfast cereals with 10 %, 15 %, 20 % replacement BR for PFA , while acceptance in color with 15 and 20% .The chosen breakfast cereal with 15 % replacement of broken rice grains per lyophilized acai pulp showed high levels of dietary fiber (9.16 mg 100 g -1) , phenolic compounds (124,50mg 100 g-1) energy value (383.72 kcal 100 g -1) , and anthocyanins (15.21 mg Eq cyanidin -3- glucoside 100 g-1) . The replacement of BR by TP significantly influenced the expansion index, specific volume , hardness and color instrumental parameters , but did not affect the sensory attributes of appearance, color , aroma and crispness .The snacks chosen 6% TP for replacement BR per 100 g, 0.91 g ash, 7.76 g of proteins, lipids 4.78 g, 5.84 g total dietary fiber, 86.94 g carbohydrate, 396.94 kcal, 174.75 mg total phenolic compounds and 6.52% sequestration capacity of DPPH radicals. The pre-gelatinized flour, the extrusion process and affect the chemical properties proximate the mixture, resulting in a decrease in humidity, lipids, fibers, energy, phenolic compounds, antioxidant properties, anthocyanins. The rates of absorption and increased water solubility obtained after extrusion, but the oil absorption index showed no significant differences. The DSC curve shows that the temperature used in the process was sufficient to gelatinization of the starch present in the flour, showing no peak relating to that parameter in the pre-gelatinized flour. Pasting properties were also affected by the extrusion process getting pre - gelatinized flours with higher viscosity and cold paste. Therefore, it is possible to incorporate PFA and TP to broken grains of rice for the production of foods with nutritional, functional and technological value. / Os grãos quebrados oriundos do beneficiamento do arroz (GQA), que tem como destino principal as indútrias de ração, podem também ser utilizados pelas indústrias de alimentos, visto que possuem valor nutricional semelhante ao grão inteiro. Além disso, podem ser misturados com matérias-primas não convencioanais, como a polpa de açai liofilizada (PAL) e a cúrcuma em pó (CP) para desenvolver novos produtos com características nutricionais e funcionais ainda melhores. Neste contexto, o objetivo deste estudo foi produzir cereais matinais e salgadinhos extrusados a partir de diferentes níveis de substituição de GQA por PAL e CP, respectivamente, e avaliar suas características físicas, microbiológicas e aceitação sensorial. Além disso, desenvolver farinhas pré-gelatinizadas em condições brandas de extrusão com diferentes substituições de GQA por PAL, e investigar o efeito do processo de extrusão sob as propriedades físicas, químicas e funcionais da mistura. Foi utilizado um delineamento inteiramente casualizado com 5 tratamentos para cada produto. A adição de PAL influenciou significativamente (p<0,01) todos os parâmetros físicos dos cereais matinais. Em relação aos atributos sensoriais não houve diferença significativa entre os atributos aroma, sabor e crocância, mas a maior aceitação em relação à aparência foi obtida nos cereais matinais com 10%, 15%, 20% de substituição de GQA por PAL, enquanto a aceitação da cor nos com 15 e 20 %. O cereal matinal escolhido com 15% de substituição de grãos quebrados de arroz por polpa de açaí liofilizada apresentou valores elevados de fibra alimentar (9,16 mg 100g-1), compostos fenólicos (124,50 mg 100g-1) valor energético (383,72 kcal 100 g-1), e antocianinas (15,21 mg Eq de cianidina-3-glicosídeo 100 g-1). A substituição dos GQA por CP influenciou significativamente o índice de expansão, o volume específico, a dureza e os parâmetros instrumentais de cor, mas não interferiram sensorialmente nos atributos de aparência, cor, aroma e crocância. O salgadinho escolhido com 6% de substituição de grãos quebrados de arroz por cúrcuma em pó para cada 100 g, obteve 0,91 g de cinzas, 7,76 g de proteínas, 4,78 g de lipídeos, 5,84 g de fibra alimentar total, 86,94 g de carboidratos, 396,94 kcal, 174,75 mg compostos fenólicos totais e 6,52% de capacidade de sequestro de radicais DPPH. Quanto às farinhas pré-gelatinizadas, o processo de extrusão afetou as propriedades químicas da mistura, acarretando em uma diminuição da umidade, lipídeos, fibras, valor energético, compostos fenólicos totais e antocianinas, além da propriedade antioxidante. Os índices de absorção e solubilidade em água aumentaram após a extrusão, porém o índice de absorção de óleo não apresentou diferença significativa. A curva de DSC mostrou que a temperatura utilizada no processo foi suficiente para gelatinização do amido presente nas farinhas, não apresentando pico referente a esse parâmetro nas farinhas pré-gelatinizadas. As propriedades de pasta também foram afetadas pelo processo de extrusão obtendo farinhas pré-gelatinizadas com maiores viscosidade a frio e de pasta. Portanto, é possível incorporar polpa de açaí liofilizada e cúrcuma em pó aos grãos quebrados de arroz para produção de alimentos com alto valor nutricional, funcional e tecnológico.

O amaranto é um pseudocereal de grande valor nutricional que apresenta quantidade de fibras e proteína superior aos cereais usualmente consumidos. Características como o aproveitamento integral da planta e a sua capacidade de adaptação ao solo despertaram o interesse dos pesquisadores em cultivá-lo no Brasil. Objetivo: Desenvolver um processo para obtenção de cereais matinais e barras de cereal à base de amaranto visando a máxima aceitação e mínima perda de nutrientes. Metodologia: O cereal matinal foi produzido em extrusora de rosca única com capacidade de produção semi-industrial e as barras de cereal de acordo com técnica dietética apropriada. A modelagem da produção dos cereais matinais foi realizada empregando-se a metodologia de superfície de resposta, as variáveis dependentes (resposta) escolhidas foram razão de expansão máxima (RE) e força de cisalhamento mínima (FC), as variáveis independentes foram umidade da amostra e temperatura da terceira zona de aquecimento da extrusora. Resultados: Após dois delineamentos compostos centrais verificou-se que a umidade da amostra não exerceu efeito significativo no produto final, dessa forma a variável independente de importância para o estudo foi a temperatura do processamento. O ponto ótimo para o cereal matinal desenvolvido com a farinha desengordurada foi 15% de umidade e 140º C na terceira zona de aquecimento. Foi elaborado um segundo cereal matinal com o grão integral e esse apresentou as mesmas características de expansão e textura do cereal com farinha desengordurada. Os provadores preferiram a amostra com farinha desengordurada, que obteve 72% de notas acima do ponto de corte pré-estabelecido (nota 7). Foram confeccionados dois tipos de barra de cereais, ambas com 70% de amaranto, uma apenas com amaranto estourado e outra com uma mistura de amaranto estourado e extrusado. O teor de fibra e proteína nas duas preparações foi superior ao de produtos similares sem amaranto. A barra de cereal somente com amaranto estourado foi preferida por 66% dos provadores, sendo que 77% atribuíram à mesma, notas superiores à de corte. Conclusão: A composição nutricional dos produtos desenvolvidos é superior aos similares confeccionados com outros cereais e ambos apresentaram alta aceitabilidade. / Amaranth is a pseudocereal of great nutritional value that exhibits amounts of fiber and protein higher than the usually consumed cereals. The agronomic characteristics and the possibility of utilization of the entire plant drew sufficient interest among plant breeders to produce this grain in Brazil. Objective: To develop amaranth-based breakfast cereals and cereal bars aimed at the maximal acceptance and minimal loss of nutrients. Methodology: The breakfast cereal was produced in a single screw extruder with semi-industrial capacity and the cereal bars in accordance with appropriate dietary technique. Results: After two central composite designs, it became evident that the independent variable of importance for the study was the temperature. It was observed that the moisture of the sample did not exert any significant effect in the final product within the range studied. Best results were obtained with 15% moisture and 140º C at the third zone. A breakfast cereal developed with the whole grain exhibited the same characteristics of expansion and texture of a product manufactured with the defatted flour. The sensory panel preferred the sample prepared with defatted flour, which obtained 72% of the grades above the pre-established cutting point 7. Two types of cereal bars, both containing 70% of amaranth, one with popped amaranth and another with a mixture of popped and extruded amaranth. The amount of protein and fiber was higher in these products when compared with similar formulations without amaranth. Cereal bars containing only the popped amaranth were preferred by 66% of the panel of whom 77% assigned grades equal to or higher than the cutting point. Conclusion: The nutritional value of the developed products is superior to the similars confectioned with other cereals and they had high acceptability.

När man studerar är det viktigt att kunna koncentrera sig för att tillgodogöra sig sin utbildning. Med en bra frukost kan man öka sin koncentrations- och prestationsförmåga. Det är därför viktigt att äta en hälsosam frukost. För att jämföra hur hälsosam frukostarna är har Nordiska Näringsrekommendationernas stoppljus används för att klassificera livsmedel efter hälsosamhet. Undersökningen omfattade 155 elever på gymnasiet från olika inriktningar. De svarade på en enkätundersökning angående sina frukostvanor. Syftet med undersökningen var att studera om det finns någon skillnad mellan elevers frukostvanor kopplat till om de studerar yrkesförberedande eller högskoleförberedande program. Studien syftade också till att undersöka hälsosamheten i frukostarna. Resultatet visar att andelen elever som inte äter frukost är ungefär en fjärdedel och andelen skiljer sig inte mellan grupperna. I studien visade det sig också att de som studerar högskoleförberedande program äter en högre grad av hälsosamma livsmedel, klassificerade som gröna i NNR:s stoppljus. Eleverna hade i genomsnitt lika fördelning av livsmedel som bör ökas, bytas ut och begränsas, i sina frukostar. Alltså behöver många minska sitt intag av livsmedel som bör begränsas och öka intaget av de livsmedel som är mer hälsosamma. / When studying it's important to be able to concentrate properly to profit from the education. By eating a healthy breakfast it is possible to increase one's concentration and performance capabilities. Therefore it’s essential to start the day with a healthy breakfast. To allow for a comparison of healthiness of the breakfasts the Nordic Nutritional Recommendations stop light has been used to classify the healthiness of the food. The study included 155 high school students from different education programs, whom answered a survey regarding their breakfast. The aim of the study was to investigate if students studying collage preparing programs have healthier eating habits than those studying vocational programs. It also aims to measure how healthy the breakfasts are. The result shows that the proportion of students not eating breakfast are approximately one fourth and there was no difference between the different student groups. The study shows that those studying collage preparing programs eats significantly more healthy products. The average student ate relatively the same amount of products in the three categories, good, average and bad. This suggest that the students need to lower their intake of the products considered bad and increase the intake of the good products.

The tourism and hospitality industry has made a meaningful contribution to the development of the South African economy. Not only the hotels, but also the demand for self-catering holiday properties such as guest houses and bed-and-breakfast (B&B) establishments is increasing which could boost the tourist industry. Moreover, the prospect of the self-catering holiday properties in South Africa is extremely positive, particularly when the country is given the opportunity to hold the 2010 FIFA World Cup. Thus, expectations and perceptions are significantly shaped and transformed by the prosperous environment. The self-catering holiday properties should provide the best possible service to international and domestic tourists and ensure that their needs are fully met. The general purpose of this study was to evaluate the service quality of guest houses and B&Bs in the Nelson Mandela Bay by comparing guests’ expectations and perceptions. The results of this study could assist the managers of guest house and B&B in improving its service performance to more effectively fulfil the needs of dynamic tourist market. The literature study provided an overview of tourism industry from the management and marketing perspectives, services marketing and a detailed discussion of service quality focusing on the nature of services, determinants of service quality and techniques for measuring service quality. The SERVQUAL model and its derivative, Lodging Quality Index (LQI), were adapted for measuring the guests’ perceived service quality in this research. ii The empirical data was collected by means of a survey, using a self-administered questionnaire distributed to guests who were staying at guest houses or B&Bs in the Nelson Mandela Bay identified in terms of convenience sampling. One hundred and five useable questionnaires were received. The empirical findings based on the perception-minus-expectation (P-E) gap analysis showed that the perception mean scores were consistently lower than the expectation mean scores. This implies that guests perceived service quality of guest house and B&B to be relatively low. It is recommended that the managers of guest houses and B&Bs should: {u10007A} uniform the employees; {u10007A} use every tool to figure out what the guest wants; {u10007A} establish specific working procedures and help employees to understand their job responsibilities and mangers’ expectations; {u10007A} invite suggestions of existing located facilities from guests, and move the inconvenient facilities if possible; {u10007A} employ a communication audit to evaluate the overall quality of the communication system by comparing communication objectives to actual performance; {u10007A} combine useful destination information from different sources and update them on the website frequently; and {u10007A} apply an attracting layout to build positive image.

The main goal of this diploma thesis is to make a complex analysis of breakfast cereals market in the Czech Republic in retail. The goal is accomplished by using combination of retail audit data and primary data from own research in retail. Theoretical part provides information about retail market and helps with understanding of its significant area and research methods. Research part starts with evaluation of the situation on the Czech retail market. Then the analysis is focused on breakfast cereals market where it starts on the macro level with analysing main specifics of the market such as its evolution in last years, its seasonality, evaluating the main segments, competitors and private labels. Then the analysis is aimed at the most important attributes of the market.

Faktorer i omgivningen har visats ha samband med ungdomars måltidsvanor. En central faktor i omgivningen är boendesituationen och relationen till föräldrar. Syftet med detta arbete var att genom en kvantitativ tvärsnittsstudie undersöka sambanden mellan ungdomars måltidsvanor och deras boendesituation och föräldrastöd. 7119 ungdomar i årskurs 7 och 9 och i årskurs 2 på gymnasiet i Uppsala län deltog i en enkätundersökning. Effekten av boendesituation och föräldrastöd på måltidsvanor analyserades med logistisk regression och justerades för kön, ålder och föräldrars sysselsättning. Resultatet visade att ett boende, i jämförelse med två eller flera, att bo med båda föräldrar och att ha ett högt föräldrastöd ökade sannolikheten för fördelaktiga måltidsvanor. Slutsatsen var att ungdomars måltidsvanor har samband med faktorer i familjen och boendet. Det vore intressant att undersöka detta närmare i en mer utsatt grupp med en annorlunda boende- och föräldrasituation än de inkluderade i denna studie. / Factors in the environment have been shown to correlate with the food and meal habits of adolescents. The living situation and the relationship with parents are of great importance. The purpose of this paper was to study the associations between the meal habits of adolescents and their living conditions and parental relations in a quantitative cross-sectional study. 7119 adolescents in the county of Uppsala participated in a survey. Questions regarding living conditions, parental support and meal habits were analysed using logistic regression. The analyses were adjusted for parental employment, gender and age. The results showed that meal habits of adolescents were influenced by factors in the environment, especially parental support. In the future it would be of interest to investigate these associations in a more exposed group consisting of adolescents with different living conditions and parental relations apart from those included in the present study.

This dissertation is divided into two parts. Part 1 consists of the composition Ghosts Before Breakfast for chamber ensemble and fixed electronics. In this work I was interested in the creation of unity in the horizontal, vertical, and structural dimensions of a composition between the ensemble and the electronics and using electronic music techniques to gradually unify the ensemble and tape parts. Part 2 consists of an investigation into the development of the Electronic Music Studios of the University of Iowa when James Cessna from the Department of Physics and Astronomy came up with a Master’s Thesis project to design an Arbitrary Waveform Generator. An initial discussion with James Van Allen, James Cessna, Himie Voxman, and Philip Bezanson in 1964 led to the initiation of the program with the loan of equipment from the Department of Physics and Astronomy, the Collins Radio Company, and homemade devices. The outcome of this interdisciplinary project between the Department of Physics and Astronomy and the School of Music led to a transformation of the Composition Program, and the studios evolved into a nationally recognized center for the study of electronic music. Its legacy lives on through its students who have reaped the benefits of the program and made successful careers throughout the country from the development of studios at other colleges and universities to work for film industries in Hollywood and New York. A history of the Electronic Music Studios shall be discussed, through the professors who have directed this program, its facilities, its assistants who maintained the facilities, its students, its guests, and its performances.

Masters in Public Administration - MPA / The topic of this mini-thesis evolved out of the author's internship at the Centre for Tourism Research in Africa and his own background in Kampala/Uganda. Both the Western Cape and the Kampala regions ~d as significant tourism regions, with most of the attention falling on formal sector facilities for middle to higher income visitors.

It has been well documented that fruit and vegetable (F/V) intake is linked to lower risk of mortality and chronic disease. Raman resonance spectroscopy is a valid indicator of F/V intake and quantifies that intake by measuring skin carotenoid levels. In this study, 46 children, participated in a 6-week feeding study wherein they were randomly assigned to one of two groups: 1) consuming a high-carotenoid (HC) breakfast/snack food, or 2) consuming a placebo bar, every day. The HC food contained 4.3mg carotenoids per serving and the placebo contained none. Skin carotenoids were measured every two weeks using a BioPhotonic scanner. The treatment group had a mean increase in scanner score of 5,802 Raman intensity units which was significantly higher than the mean increase of the placebo group, 1,771. In this study we found that consumption of 120 gm of a high-carotenoid food significantly increased skin carotenoid levels in children ages 5-18 over a 6 week period. Packaging type as well as storage conditions play a role in preserving carotenoids which are sensitive to light, temperature, and oxygen. Care must be taken when choosing packaging and storage conditions for foods containing carotenoids. Two shelf-life studies, one at room-temperature and another in frozen storage, were conducted on the HC breakfast/snack food to determine the best method of packaging to maintain quality and preserve carotenoids. The food was randomly packed into one of three packaging types for both studies. The packages used in the frozen study were then randomly assigned to one of three freezer storage methods. Room-temperature samples were analyzed on days 3, 7, 10, and 14 and samples in frozen storage were pulled every month for 5 months. Measures of water activity, moisture content, color values (L*a*b*, chroma, and hue), and carotenoid content were analyzed in each sample. At the conclusion of each study, L*, b*, chroma, and hue were significantly affected by packaging type. No significant associations were found in any other measures. From this study we draw the conclusion that cellophane packaging or packaging with a N2 backflush would be the best options for use with this food to best retain its quality.

This thesis includes two publications originating from the Leipzig School Nutrition Study. Data from the first publication show associations of weekday eating habits with the prevalence of overweight in 4th- and 6th- to 8th-grade students in a city of about 600,000 inhabitants in Germany. Unsteady breakfast habits, skipping breakfast, or not having lunch during the school day were positively associated with the prevalence of being overweight. The associations with having breakfast persist after controlling for known risk factors like parental overweight and SES [28]. Having two breakfasts resulted in even stronger associations. The finding that children with a low SES skipped breakfast more often confirms our hypothesis as well as previous research. In the second paper, we investigated predictors of school lunch participation and reasons for non-participation, i.e., possible intervention targets in 1215 German schoolchildren. The main finding of this study is that school lunch participation is primarily associated with family factors (migration background, parental overweight, SES, families with many children). The most stated reasons for nonparticipation were school-and lunch-related factors like taste, time constraints, and pricing. For children, time constraints were as important as pricing whereas parents reported pricing was as crucial a reason as the taste for nonparticipation. In line, one-third of the parents stated their child would be more likely to participate if school lunch was free of charge. Therefore, our data stress school-and lunch-related factors as an important opportunity to foster school lunch utilization.:Contents Abbreviations ............................................................................................................ 1 Introduction ............................................................................................................... 2 Background............................................................................................................ 2 School meals ......................................................................................................... 3 Relevance of the topic ........................................................................................... 5 Leipzig School Nutrition study................................................................................ 7 Research questions ............................................................................................... 9 Publications - manuscripts ...................................................................................... 10 Summary ................................................................................................................ 12 References ............................................................................................................. 18 Spezifizierung des eigenen wissenschaftlichen Beitrags ........................................... I Selbstständigkeitserklärung ...................................................................................... V Lebenslauf ............................................................................................................... VI Personalien ........................................................................................................... VI Akademischer Werdegang:................................................................................... VI Berufliche Tätigkeit: .............................................................................................. VI Publikationen .......................................................................................................... VII Danksagung ........................................................................................................... VIII