Orientador: Caroline Joy Steel / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-27T18:47:28Z (GMT). No. of bitstreams: 1 Oliveira_LudmilladeCarvalho_D.pdf: 4865375 bytes, checksum: 73dc548b6d536c7264c1a2ae53507e5e (MD5) Previous issue date: 2015 / Resumo: A extrusão é a principal tecnologia utilizada na obtenção de cereal matinal ready-to-eat (RTE), sendo o amido o principal constituinte estrutural. O processo ocorre sob condições de alta temperatura, alta pressão, baixa umidade e cisalhamento. Atentos à crescente demanda de consumidores preocupados com a saúde, estudos têm mostrado que é possível introduzir ingredientes na formulação de extrusados que incrementem o seu valor nutricional e/ou funcional e, no caso de cereal matinal, a farinha de trigo de grão inteiro e os produtos derivados de frutas são exemplos com potencial de associar funcionalidade ao produto. O objetivo deste trabalho foi avaliar o efeito da substituição da farinha de milho (FM) por farinha de trigo de grão inteiro (FTGI), da umidade de alimentação da matéria-prima e da temperatura de extrusão sobre as propriedades tecnológicas, sensoriais e nutricionais de cereal matinal RTE. Os cereais matinais foram elaborados seguindo um delineamento composto central rotacional 23 (18 ensaios), sendo as variáveis independentes: proporção de FTGI, umidade de alimentação da matéria-prima e temperatura das zonas 3 e 4 da extrusora. Os produtos extrusados foram avaliados quanto aos aspectos físicos, químicos, nutricionais e sensoriais. O ponto ótimo foi selecionado de forma empírica, tendo como critérios de definição expansão intermediária, máximo teor de fibra alimentar (considerando os valores estabelecidos pela legislação), mínima dureza e máxima crocância, principalmente após imersão em leite. Com base nisso, quatro formulações de cereal matinal foram processadas nas condições de temperatura e umidade do ponto ótimo (100°C e 16%, respectivamente) e com inclusão de casca de jabuticaba em pó (CJP), sendo: (1) 100% de FM; (2) 20% FM + 80% FTGI; (3) 10% FM + 10% CJP + 80% FTGI e (4) 90% FM + 10% CJP. Os cereais resultantes foram igualmente avaliados quanto a sua qualidade tecnológica (índice de expansão, densidade aparente, textura a seco, textura em leite, índice de solubilidade em água, índice de absorção de água), nutricional (fibra alimentar total, perfil de fenólicos e atividade antioxidante) e sensorial (testes de aceitação e de intenção de compra). O perfil de fenólicos e a atividade antioxidante dos cereais matinais e matérias-primas foram avaliados por cromatografia líquida de alta eficiência (CLAE) e pela capacidade de absorbância do radical oxigênio (ORAC). A combinação de FTGI com FM foi uma boa alternativa para o incremento do teor de fibra alimentar nos produtos extrusados. As propriedades de textura dos extrusados, dureza e crocância, foram principalmente influenciadas pela FTGI e umidade de alimentação; com alterações nas propriedades após imersão em leite. Em relação à cor, os cereais elaborados com alto teor de FTGI à alta temperatura ou alto teor de umidade foram mais escuros. A natureza do amido, tão bem como a presença de fibra governou o processo de gelatinização, a formação do complexo amilose-lipídeo e a retrogradação. Os cereais matinais contendo FTGI e CJP apresentaram aceitáveis características físicas e sensoriais. Antocianinas, cianidina 3-glicosídeo e delfinidina 3-glicosídeo, e ácido ferúlico foram os compostos fenólicos predominantes na CJP e FTGI, respectivamente, e também presentes nos cereais após extrusão, os quais apresentaram atividade antioxidante in vitro / Abstract: Extrusion is the main technology used to obtain "ready-to-eat" (RTE) breakfast cereals, being starch their main structural component. The process submits the ingredients to conditions of high temperature, high pressure, low moisture, and shear. Aware of the growing demand of consumers concerned with their health, studies have shown that is possible to introduce ingredients that enhance the nutritional and/or functional value of extruded products and, in the case of breakfast cereals, whole-grain wheat flour and fruit products are examples with the potential of associating functionality to the product. The objective of this study was to evaluate the effect of the substitution of corn flour (CF) by whole-grain wheat flour (WGWF), extrusion temperature and raw-material moisture content on the technological, sensory and nutritional properties of RTE breakfast cereals. The breakfast cereals were produced following a 23 central composite rotatable design (18 trials), being the independent variables: WGWF ratio, feed moisture and temperature of 2rd and 3th barrel zones. The extruded products were evaluated in terms of physical, chemical and nutritional aspects. The optimum point (OP) was selected, empirically, considering intermediate sectional expansion, maximum dietary fiber (legislation value), minimum compression force and maximum crispness, mainly after immersion in milk. In a second stage, four breakfast cereal formulations were processed at temperature and feed moisture corresponding to the OP (100°C and 16%, respectively) and with jabuticaba peel powder (JPP) inclusion, being: (1) 100% CF; (2) 20% CF + 80% WGWF (3) 10% CF + 10% JPP + 80% WGWF e (4) 90% CF + 10% JPP. The breakfast cereals were evaluated in terms of technological (expansion index, bulk density, dry texture, texture after soaking in milk, water solubility index and water absorption index), nutritional (total dietary fiber) and sensorial quality (sensorial acceptability and purchase intention). The phenolic profile and antioxidant activity of cereals and raw materials were also evaluated by high performance liquid chromatograph (HPLC) and oxygen radical absorbance capacity (ORAC assay), respectively. The combination of wholemeal wheat flour with corn flour was a good alternative for increasing the fibre content of extruded products. The textural properties of the extrudates, hardness and crispness, were mainly influenced by WGWF and feed moisture; with changing in properties after soaking in whole milk. In relation to color, the extrudates elaborated with high amount of WGWF at high temperature or high feed moisture content was darker. The starch nature as well the fiber presence governed the starch transformations and interactions (gelatinization, amylose-lipid formation and retrogradation). The low sugar breakfast cereals from WGWF and JPP showed acceptable physical and sensory characteristics. The anthocyanins, cyanidin 3-glucoside (cyd-gluc) and delphinidin 3-glucoside (dpd-gluc), and ferulic acid were the predominant phenolic compounds in raw materials (JPP and WGWF, respectively), and were also identified in extrudates, which showed in vitro antioxidant activity / Doutorado / Tecnologia de Alimentos / Doutora em Tecnologia de Alimentos

The thesis is aimed at creating a real business plan for setting up a business in the production and distribution of breakfast for the selected location. Theoretical starting points for the work include basic concepts related to focusing on the carrier idea of the plan, the creation of the business model, the composition of the business plan, in particular the analytical-research methods used in the planning. The analysis section deals with the validation of the business idea and includes the identification of key factors in the wider context of the environment, the summary of which is then followed by a suitable strategy for a start-up in this area. The draft part describes the chosen strategy for the start-up business, including the business model, and their development into parts of the business plan structure.

The subject of my thesis is to evaluate proposal to improve the marketing strategy of the hotel Joseph 1699 in Trebic after a year of the operation. It is important for the hotel Joseph 1699, to develop a proposal, how to improve the quality of marketing strategy to be competitive and viable on the market in Trebic and surroundings. In the theoretical section are explained the economic matters, which were used in the practical part. The practical part is focused on processing of marketing analyzes, and proposal how to change and improve marketing strategies. With these proposed changes would have the hotel Joseph 1699 to improve and strengthen its position in the market in Třebíč.

Background: Loneliness, a feeling of distress, has aggravated due to the COVID-19 pandemic lockdowns and reduced social interactions. The objective of this study was to explore whether increased loneliness due to the COVID-19 pandemic was associated with various eating and activity behaviours in adolescence, a critical period for the development of lasting lifestyle habits. Methods: In this cross-sectional study, we used self-reported data from 43,588 and 40,521 Canadian adolescents aged 12-19 years (collected between November 2020 and June 2021) for eating habits and the 24-hour movement behaviours, respectively. Binary and multinomial logistic regression were used to predict the odds of various lifestyle behaviours among adolescents with increased loneliness due to the COVID-19 pandemic. Results: We found higher odds of skipping breakfast [boys: OR 1.41 (95% CI: 1.33, 1.50), girls: OR 1.64 (95% CI: 1.56, 1.74)], fast food consumption [1-2 days in the past week: girls - OR: 1.14 (95% CI: 1.08, 1.21); ≥3 days in the past week: boys - 1.12 (95% CI: 1.02, 1.24), girls - OR: 1.42 (95% CI: 1.29, 1.57)], not meeting screen time [boys: OR 1.43 (95% CI: 1.24, 1.66), girls: OR 1.72 (95% CI: 1.54, 1.92)], and sleep duration guidelines [boys: OR 1.38 (95% CI: 1.28, 1.48), girls: OR 1.36 (95% CI: 1.27, 1.45)] among adolescents that reported increased loneliness due to the pandemic (versus those in the decreased/stayed the same loneliness group). Conclusion: Future longitudinal studies in adolescents are needed to confirm the directionality of these associations. It is important to raise awareness of these findings among public health practitioners, policymakers, physicians, schools and parents to promote healthier eating habits and increase adherence to the 24-hour movement behaviours. Recovery efforts post-pandemic are needed to reduce loneliness levels to support adolescent social health and establish healthy behavioural habits across the lifespan.

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Den här studien fokuserar på mediers bilder av alkohol och hur dessa framställs språkligt i svensk morgontv. Specifikt studeras dryckesinslagen i två avsnitt av SVT:s Gomorron Sverige respektive TV4:s Nyhetsmorgon. Studiens syfte är att undersöka hur alkohol som fenomen konstrueras i dessa program och därigenom öka förståelsen för det fenomenet samt bidra till teoretiseringen av mediers bilder av alkohol. För att komma åt dessa konstruktioner används multimodal kritisk diskursanalys (MCDA) både som teori och metod. Studiens teoretiska ramverk utgår även från morgontv-genrens programformat och dess journalistiska approach samt en teori om mediers legitimerande verkan. Studiens tillvägagångssätt grundar sig i analysbegrepp hämtade från MCDA vilka möjliggör en kvalitativ kritisk studie av programmens språkanvändning. Språk inom MCDA innefattar verbalt och skriftligt språk samt visuella tecken. Utifrån de språkliga resurser som framkommer i dekonstruktionen av avsnittens språkanvändning delas studiens material in i fyra diskursiva teman. Temana existerar i en vardaglig och familjär kontext utifrån tv-studiornas utformning och programledarnas journalistiska approach. Det första och mest grundläggande temat är att alkoholhaltiga drycker konstrueras som det normativa. Avsnittens tittare konstrueras som konsumenter, och då främst som alkoholkonsumenter. Vidare konstrueras dryckestipsen i programmen som folkbildning som tittarna måste ta del av. Det avslutande temat tar upp hur alkohol konstrueras som ett exklusivt fenomen. / The focus of this study is media’s images of alcohol and how language is used to portray them in Swedish breakfast television. Items on beverages are studied in two episodes of Gomorron Sverige and two episodes of Nyhetsmorgon. The purpose of the study is to investigate the constructions of alcohol as a phenomenon in these programs as well as to increase the understanding of the phenomenon and accumulate to the theorizing on the media’s images of alcohol. To be able to examine these constructions the study uses multimodal critical discourse analysis (MCDA) as a theory as well as a method. The theoretical framework of the study will also be based on the setting within, and the journalistic approach of, the genre of breakfast television as well as a theory on media as a legitimating actor. The procedure of the study is based on multiple concepts of analysis gathered from MCDA which enable a qualitative critical study of the language used within the programs. MCDA regards language as spoken and written language as well as visual signs. Through the linguistic resources, exposed by the deconstruction of the language used in the programs, it is possible to distinguish four thematic discourses within the material of the study. The thematic discourses exist within a familiar context based on the styling of the studios and the journalistic approach of the hosts. The first and most essential thematic discourse is the fact that alcohol is constructed as a norm. Secondly, the viewers are constructed as consumers of alcohol. Furthermore the beverage recommendations are constructed as mass education, mandatory for the viewers to take part of. The final thematic discourse regards alcohol as an exclusive phenomenon.

Americana Suite is a seven movement musical composition inspired by nineteenth and early twentieth century American master paintings. Representative artists from each of the major schools of American painting include Frederic Church, Winslow Homer, Mary Cassatt, Childe Hassam, George Bellows, Edward Hopper and Georgia O'Keeffe. Essentially pluralist in style, the suite is written for ensembles of varying size and genre, spanning from full orchestra and contemporary big band to intimate jazz chamber ensembles and electro-acoustic hybrids. Four of the seven movements are written for jazz ensembles and incorporate improvisation, while the other three orchestral movements explore romantic, impressionist and cinematic idioms. Historical summaries of each school, artist and painting are followed by detailed aesthetic and theoretical analyses of the respective movements. Harmonica virtuoso Howard Levy performs as a special guest artist.

微型旅館產業是近年來因應旅遊市場需求成長而誕生的新興產業，係結合地方特色小規模發展的觀光住宿服務。早期自因風景區周遭開始出現，而後開始大幅擴展至今全台上千家的榮景，包括宜蘭、花東、南投清境及墾丁地區甚至離島等地數量相當龐大，進而形成許多微型旅館特色聚落。然而，隨著市場逐漸成熟也日趨競爭，加上現今對微型旅館經營的規範仍存在相當多模糊地帶，面臨法律跟不上市場的窘境，及造成市場上相關服務良莠不齊；另外微型旅館不可避免仍是觀光服務業的一環，仍需一定程度的投入、以企業專業經營並佈局更宏觀長遠的策略規劃才能永續發展。故本研究選取清境某系列民宿為研究標的加以分析整理，以商業經營模式圖將各項活動予以展開，並探討旗下三間不同風格微型旅館之定位設計並比較其異同，最終由個案結論衍伸至未來成長之願景發想。 / BNB industry, which also called Bed and Breakfast, is one of the most thriving industry in Taiwan recently. By combining with regional trait, BNB industry is growing faster as the demand of traveling market becomes mature. However, the more customers are willing to choose BNB , the more competitive market will be. In addition, there are still lots of grey zone about regulating the industry in the policy, and it makes disputes frequently. Although the average scale in the industry is small, it definitely needs certain level of investment and professional management to sustainable development. To discuss the main issue of BNB industry in Taiwan, this paper choose The Old England Manor and the other related BNBs as the objects of study. Through reorganizing and analyzing its business model, we present and compare the differences and finally discuss the possible prospect in the future.

This thesis examines the changing relationships between television, politics, audiences and the public sphere. Premised on the notion that mediated politics is now understood “in new ways by new voices” (Jones, 2005: 4), and appropriating what McNair (2003) calls a “chaos theory” of journalism sociology, this thesis explores how two different contemporary Australian political television programs (Sunrise and The Chaser’s War on Everything) are viewed, understood, and used by audiences. In analysing these programs from textual, industry and audience perspectives, this thesis argues that journalism has been largely thought about in overly simplistic binary terms which have failed to reflect the reality of audiences’ news consumption patterns. The findings of this thesis suggest that both ‘soft’ infotainment (Sunrise) and ‘frivolous’ satire (The Chaser’s War on Everything) are used by audiences in intricate ways as sources of political information, and thus these TV programs (and those like them) should be seen as legitimate and valuable forms of public knowledge production. It therefore might be more worthwhile for scholars to think about, research and teach journalism in the plural: as a series of complementary or antagonistic journalisms, rather than as a single coherent entity.