Neste trabalho, foram estudadas a possibilidade e os benefícios na aplicação da farinha de tempeh como substituinte parcial da farinha de soja integral. Para isto, inicialmente foram avaliados a composição proximal e os teores de isoflavonas (agliconas e totais) nas farinhas de soja integral e de tempeh. Foram utilizados grãos de soja das cultivares BRS 216, BRS 257 e BRS 267, a fim de verificar as alterações causadas pela fermentação com o fungo Rhizopus oligosporus, utilizado para obtenção do tempeh, e o efeito dos processos de secagem por torra controlada e liofilização sobre a farinha final obtida. Os resultados obtidos das farinhas de tempeh demonstraram um aumento nos teores de proteínas para todas as cultivares, com destaque para a BRS 216, que obteve valores finais de 57,36 g.100g-1 e 59,30g.100g-1 nos tempeh torrado e liofilizado, respectivamente. Foi verificada também redução dos teores de carboidratos totais, causada principalmente pela solubilização em água durante o processo de obtenção do tempeh, e uma elevada taxa de conversão dos compostos isoflavonóides, com aumento dos teores de agliconas (formas ativas para o organismo humano) para o tempeh liofilizado e torrado em todas as cultivares avaliadas, tendo a BRS 267 obtido o maior teor final de agliconas. Por esta razão, a BRS 267 foi escolhida para obtenção das farinhas mistas de soja e tempeh torrado/liofilizado, e para os testes de formulação do biscoito, que foi avaliado quanto à composição proximal, teor de agliconas, perfil de ácidos graxos e testes sensoriais de aceitação e intenção de compra. Os resultados desta segunda etapa comprovaram a manutenção do teor de ácido linolênico, importante para redução dos riscos de doenças coronarianas, além do ganho nos teores de agliconas quando utilizada a farinha de tempeh. Houve também alterações nos teores de proteínas e lipídios e, nos testes sensoriais, ficou evidenciada a semelhança entre as formulações, com notas satisfatórias para os atributos de aroma, sabor, textura e aceitação global dos biscoitos com farinha de soja e tempeh, quando comparadas ao biscoito contendo apenas farinha de soja. A intenção de compra também foi positiva, o que indica a torra como processo simples e economicamente viável para processamento do tempeh, e obtenção de uma farinha rica em proteínas e isoflavonas agliconas, que pode ser empregada como substituinte parcial à farinha de soja em biscoitos e outros produtos de panificação. / In this study, the benefits and application of tempeh flour as an alternative for soybean flour were evaluated. In the first stage, proximal composition, aglycone and total isoflavone content were analyzed in the soybean and tempeh flour. Grains of cultivars BRS 216, BRS 257 and BRS 267 were tested, in order to verify the effects of Rhizopus oligosporus, which is used for tempeh fermentation, plus the drying methods of controlled toasting and lyophilization, over the final flour. The results for tempeh flour showed an increase in protein content for all the cultivars, especially for BRS 216, which presented final values of 57.36g.100g-1and 59.30g.100g-1 for toasted and lyophilized tempeh flour, respectively. Total carbohidrates presented a reduction for all cultivars, mostly due to water solubilization during the process for tempeh preparation, and the isoflavone content showed a high conversion rate, with gains in aglycone levels (active forms for human consumption) for all lyophilized and toasted tempeh flours. BRS 267 showed the higher values for aglycone, reason to be chosen for the second part of the study, when mixed flour of soybean and lyophilized/toasted tempeh flour were obtained and applied in the formulation of coconut biscuits, which were evaluated for proximal composition, aglycone content, fatty acid profile and affective sensory analyses. Use of tempeh flour caused increase in aglycones level while linolenic acid content remained stable, which is important to reduce risks of coronary diseases. Lipids and protein contents also showed differences, and the sensory analysis demonstrated similarity between the biscuits, with satisfactory scores in aroma, flavor, texture and overall acceptability for cookies containing soy and tempeh flour, when compared to the cookie formulated with soy flour only. Purchase intention was also positive for both, which indicates roasting process, a simple and economically feasible drying method, for processing tempeh to a flour. This ingredient, rich in protein and aglycone isoflavones, important for human health, can be used as a partial substitute for soybean flour in cookies and other bakery products.

Orientador: Caroline Joy Steel / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-26T00:29:09Z (GMT). No. of bitstreams: 1 Moreira_AnaClaudiaVaranda_M.pdf: 2755890 bytes, checksum: d8415f5cd4d888a1a91888ab6d03b7bc (MD5) Previous issue date: 2014 / Resumo: Apesar de ser um produto comercialmente muito importante nos países europeus, principalmente em Portugal, e em alguns países asiáticos, tais como a Turquia e a China, a produção e comercialização dos diferentes tipos de castanha do gênero Castanea spp. em grande escala no Brasil está restrita a algumas regiões específicas, de clima mais ameno, a exemplo das regiões de maior altitude do estado de São Paulo, visto que ela é altamente perecível e suscetível à contaminação por fungos, o que requer estocagem sob temperaturas de refrigeração. Entretanto, sua farinha pode ser conservada por mais tempo à temperatura ambiente; além disso, esta possui alto teor de amido, tendo sido encontrado alto teor de amido resistente. Ainda, a farinha de castanha possui conteúdo significativo de proteínas e um baixo teor de lipídeos. No Brasil, a farinha de castanha não é encontrada comercialmente e a sua produção a partir das sementes colhidas ainda não foi amplamente estudada, nem a sua aplicação. Por conseguinte, o objetivo deste trabalho foi avaliar o melhor método de obtenção da farinha de castanha (Castanea spp.), bem como caracterizá-las com relação à sua composição centesimal, características reológicas, propriedades de pasta e teor de amido resistente. Para tanto, foram obtidas três amostras de farinha de castanha por diferentes métodos, avaliando-se a possibilidade de sua aplicação em produtos de panificação, mais especificamente, em bolo inglês e em biscoito tipo cookie. As 3 farinhas obtidas foram analisadas em sua composição centesimal, cor, fibra alimentar, amido resistente e análise reológica em blends com farinha de trigo. Os cookies e os bolos produzidos foram avaliados quanto ao teor de fibra alimentar e amido resistente, bem como quanto à textura, umidade e atividade de água ao longo do armazenamento. Quanto aos resultados, a farinha Integral apresentou 7,6+0,3% de umidade, 1,49+0,07% de lipídeos, 4,61+0,17% de proteínas, 2,03+0,08% de cinzas e 16,75+0,45% de fibra alimentar. Já a farinha Refinada possuiu 7,12+0,19% de umidade, 1,39+0,39% de lipídeos, 4,50+0,03% de proteínas, 2,23+0,03% de cinzas e 10,88+0,43% de fibra alimentar. A farinha Seca Inteira possuiu 7,49+0,07% de umidade, 1,25+0,13% de lipídeos, 4,05+0,15% de proteínas, 2,15+0,02% de cinzas e 11,93+0,27% de fibra alimentar. Os teores de fibra alimentar e amido resistente nos bolos elaborados com farinha de castanha foram significativamente maiores que os constatados na formulação controle e, durante a estocagem, houve pouca alteração nos teores de umidade e atividade de água dos bolos, enquanto que, no que diz respeito ao parâmetro "textura", observou-se um aumento significativo da firmeza entre os dias 5 e 10 de estocagem. Já os cookies elaborados com farinha de castanha obtiveram maiores teores de fibra alimentar e de amido resistente que o controle, além de maior espalhabilidade. Por fim, os bolos e biscoitos foram submetidos à análise sensorial de aceitação e intenção de compra, todos obtendo notas de aceitação entre 6 (gostei ligeiramente) e 7 (gostei moderadamente), o que denota grande potencial de aplicação da farinha de castanha em produtos de panificação / Abstract: Despite being a very important commercial product in European countries, especially in Portugal, and in some Asian countries, such as Turkey and China, production and trade of different varieties of chestnut genus Castanea spp. in large scale in Brazil is restricted to specific regions of milder weather, such as the ones with higher altitudes in the state of São Paulo. The chestnut is highly perishable and very susceptible to contamination by fungi, requiring storage at refrigeration temperatures. However, chestnut flour can be stored for a longer time at room temperature; furthermore, this flour has high starch content and it has been found to have high resistant starch content. Also, chestnut flour has significant protein content, and it has low lipid content. In Brazil, chestnut flour is not commercially produced and its production from harvested seeds has not been widely studied, neither its application. Therefore, the aim of this study was to evaluate the best method of obtaining chestnut (Castanea spp.) flour, as well as to characterize the chestnut flours as to their chemical composition, rheological properties, pasting properties and resistant starch content. Three samples of chestnut flour were obtained by different production methods. Finally, the possibility of applying the flour in bakery products was evaluated, more specifically, pound cakes and cookies, for the purpose of nutritional enrichment of the products. The 3 flours obtained were analyzed for their chemical composition, color, dietary fiber, resistant starch and rheological analyses in blends with wheat flour. Cookies and pound cakes produced were evaluated for dietary fiber and resistant starch as well as texture, moisture and water activity during storage and sensory analysis of acceptance and purchase intent was performed. Whole flour had 7.6+0.3% moisture, 1.49+0.07% fat, 4.61±0.17% protein, 2.03±0.08% ash and 16.75+0.45% dietary fiber. Refined flour had 7.12+0.19% moisture, 1.39 +0.39% fat, 4.50+0.03% protein, 2.23+0.03% ash and 10.88+0.43% dietary fiber. Dried Whole flour had 7.49+0.07% moisture, 1.25+0.13% fat, 4.05+0.15% protein, 2.15+0.02% ash and 11.93+0.27% dietary fiber. The levels of dietary fiber and resistant starch in the cakes elaborated with chestnut flour were significantly higher than in the control. During storage, there was little change in moisture content and water activity of the cakes, but firmness showed a significant increase between the 5th and the 10th day of storage. Cookies made with chestnut flour showed higher spreadability and higher dietary fiber and resistant starch contents than the control. Both cookies and cakes evaluated presented acceptance scores between 6 (like slightly) and 7 (like moderately) showing the great potential of application of chestnut flour in bakery products / Mestrado / Tecnologia de Alimentos / Mestra em Tecnologia de Alimentos

Syftet med vår undersökning och denna uppsats var att ta reda på vad cookie-baserad riktad annonsering har för effekter på användarupplevelsen av webbapplikationer. I samband med detta ville vi även undersöka användarnas uppfattning kring lagring, samt användning, av deras användardata för att möjliggöra detta. Insamling av användardata, med hjälp av cookies sker varje gång en användare besöker en webbplats. Denna användardata kan sedan användas för att anpassa de annonser som presenteras. Detta kan göras utan att användarna vet om att det sker och att de blir utsatta för detta. Med denna uppsats har vi därmed velat undersöka mer kring detta ämne och även ta reda på hur medvetna användare är kring att det sker, samt deras uppfattning om ämnet. Insamling av empiri har skett genom enkätundersökning. Den teori som har samlats in under arbetets användes tillsammans med forskningsfrågan som grund till enkätfrågorna.Efter insamling av empiri har vi med hjälp av enkätsvaren, jämfört resultatet av dessa med den teoretiska grund vi har byggt upp samt tidigare forskning inom relevanta ämnen. Detta för att kunna framställa en bild över användarnas åsikter kring hur riktad annonsering med hjälp av cookies påverkar en webbapplikations användarupplevelse. Vi ville även studera användarnas kunskaper om cookies samt riktad annonsering som fenomen i sig. Det resultat vi kom fram till är att medvetenheten om cookies har ökat, jämfört med vad resultat har visat i tidigare studier om ämnet och att användare i majoritet har en negativ syn på att deras användardata används för att anpassa de annonser som presenteras på sociala medier. Den vanligast förekommande motiveringen till detta var att användarna känner sig övervakade och att känslan för anonymitet i samband med riktad annonsering minskar. / The purpose with our thesis was to find out what effects cookie-based targeted advertisement had on the user experience of web applications. With the research, we also wanted to find out what the users thought about storage and usage of their user data to make it possible with targeted advertising. User data is collected every time a user visits a website. This user data can then be used to adapt the advertisement that are shown. This can be done without the user knowing it or even without them knowing they are being targeted at all. In this thesis, we investigate potential user concerns and awareness about cookies and collected data with the help of cookies. We have collected our empirical data by means of surveys. We gathered knowledge from existing research through literature reviews and incorporated the knowledge in our survey design. We compared the results of our empirical data that we had collected through our survey, with knowledge generated from existing research. We did this to create a picture of the users’ opinions about the effects on the web application of targeted advertisement with the use of cookies and also the users knowledge about cookies and targeted advertising as an individual phenomenon. The results of our research are that the awareness about cookies have increased, compared to findings in earlier research. We also found that the majority of the users have a negative view on the subject that their user data is used to adapt the advertisement that are presented to them on web applications. The most common motivation behind this was that the users felt they were being watched and that the illusion of online anonymity has declined.

Bakgrund: Personer som använder Internet kan bli övervakade och profilerade av bland annat spionprogram och cookies på webbsidor. Dessa spion-program och dolda filer kan samla ihop information om användaren som skickas tillbaka till sändaren. Detta sker ofta utan användarens vetskap. Företag som placerar spionprogram i fildelningsprogram har syftet att samla information för att sedan rikta reklam till privatpersoner. Den information som kommer tillbaka kan säljas vidare i undersökande syfte för reklam till en tredje part. Frågeställning: 1) I vilken omfattning är en privatperson utsatt för spionprogram och spioncookies på Internet? 2) Vilka metoder används för att samla information? 3) Vad är det för information som samlas in och i vilket syfte? 4) Hur kan en privatperson skydda sig på Internet? Metod: För att besvara frågorna har vi utfört tester med antispyware och brandväggar samt genomfört en intervju. Slutsats: Genom användandet av Internet idag skyddas inte en privatpersons integritet. Sättet som information utbyts genom Internet avslöjar en hel del om användaren. Skydd av personlig Integritet på Internet borde vara en självklarhet men så fungerar det inte idag. Det finns dock tekniker som kan ge skydd för den personliga integriteten. Ansvaret vilar på varje privat användare som måste ta reda på kunskapen själv, är privatpersoner någorlunda insatta i vilka program som skall användas så kan hoten avvärjas till stor del.

Master of Science / Department of Grain Science and Industry / Sajid Alavi / Foods with high fiber can reduce calorie uptake and provide health benefits related to chronic ailments like obesity, diabetes, cancer and cardiovascular disease. However, inclusion of fiber diminishes the final product quality and consumer acceptability of cereal products. The overall objective of this project was to produce fiber-enriched, pre-cooked wheat flours using extrusion processing in order to enhance their nutritional value, while maintaining functional and sensory properties in baked products such as cookies and tortillas. In the first part of this study, extrusion processing was utilized to pre-cook wheat flours substituted with 0, 10, 20 and 30 % wheat bran in order to enhance their rheological properties and functionality with regards to cookies and tortillas. Two extrusion conditions, low-temperature-low-shear (LTLS) and high-temperature-high-shear (HTHS) were studied for pre-cooking the flours. Results showed that for all flours, as % bran increased, RVA peak viscosity (PV), and mixograph peak time (PTM) and peak height (PH) decreased. At all bran levels, PV and PH were significantly lower for pre-cooked flours as compared to uncooked. As the percent bran increased, the quality of cookies (weight and spread factor) and tortillas (specific volume, rollability and extensibility) deteriorated for both uncooked and pre-cooked wheat flours. In the second part of this study, effect of extrusion pre-cooking on the dietary fiber profile of wheat flour substituted with 0, 10, 20 and 30 % wheat bran was evaluated. Pre-cooking by extrusion significantly increased SDF in flours (by 22 to 59 %), although in most cases it also led to a significant decrease in TDF. Cookies and tortillas, produced from uncooked and pre-cooked flours with 0 and 20% substituted bran, were evaluated for consumer acceptability using a 9-point hedonic scale. Organoleptic properties of cookies from uncooked flour did not change significantly with increase in bran substitution from 0 to 20%. However, consumer ratings for tortillas did decrease slightly but significantly with increase in bran level. To summarize, pre-cooking of the flours using extrusion did not improve the sensory properties of cookies and tortillas, although the products were still found acceptable by consumers and also contained higher soluble fiber.

The diploma thesis deals with proposals of appropriate marketing activities for the company Dalešické cukrářství that are aiming to expand the product in a particular region. The results of these proposals should increase the brand awareness and the growth of sales. The proposals are build on results of analyzes based on theoretical knowledge.

The Protection of Privacy on the Internet: a Law and Economics Perspective Abstract The topic of this thesis is protection of privacy on the Internet, further narrowed down to the matter of granting consent to store and process cookies and looking at it specifically from the perspective of law and economics. The aim of this paper is to answer the question of whether the current legislation of granting permission to process cookies is sufficient and user-friendly. To answer this question, the thesis was based on interpretation of the results of a survey about using cookies, conducted on selected Czech websites, namely those of central authorities of the Czech Republic, Czech news portals and Czech online shopping stores. Furthermore, the thesis proposes specific changes within current legislation of processing cookies. Because of the transposition of Directive on privacy and electronic communications into the legal order of the Czech Republic, the policy of granting consent to the storing and processing of personal data has changed from the original opt-out policy to the current opt-in policy. The current opt-in policy requires a preceding user's consent. In this thesis, I conclude that applying this opt-in policy has lowered the user-friendly settings and that it did not lead to any improvement of...

The purpose of the essay is to examine and analyze if individuals are ensured anefficient protection against violations of personal integrity when using cookiesonline. This is done through both a de lege lata and a de lege ferenda perspective.To do this a technical perspective of what cookies are is applied, as well as howthey can amount to a threat to personal integrity. What personal integrity is andhow it can be protected are questions which are answered through the methodof legal dogmatics as well as the EU legal method, while the question if the protectionis sufficient is answered through the method of legal informatics. The investigation in the matter led to the result of a definition of what is tobe understood by personal integrity within the framework of the essay, whichcan be described as the right to have control over the spread of sensitive information.In addition to this it is shown in the essay that personal integrity in relationto cookies is protected through the means of collecting consent before placingcookies. The mechanism of collecting consent is in theory an appropriate wayto ensure control for the individual. Even so, practical studies in the field indicatethat the regulation does not meet compliance by the market participants sufficientlywhen collecting consent to the use of cookies. Due to this it cannot beclaimed that personal integrity is efficiently protected in practice. Since the de lege lata result show indications of lack of compliance the conclusionis that the current regulations are not sufficiently enough protecting personalintegrity of individuals. The forthcoming e-Data protection Regulationmight offer some solutions to this compliance issue, but as shown in the de legeferenda-discussion there is a need to combine regulatory solutions with technicaltools to enforce a comprehensive compliance by the market participants in practice.The combined solution will give both individuals and supervisory authoritiesthe tools necessary to protect personal integrity, while the collection of consentcan continue to be the regulatory mechanism used to protect personal integrity.

Due to digitalization, e-commerce and online presence is something most of us take for granted. Companies are moving more towards an internet-based arena of sales, rather than traditional commerce in physical stores. This development has led to that firms’ choses to market themselves through various online channels such as social media. Big data is our digital DNA that we leave behind on every part of the internet that we utilize. Big data has become an international commodity that can be sold, stored and used. The authors of this thesis have investigated the way international firms extract and use big data to construct customized marketing for their customers. This thesis has also examined the ethical perspective of how this commodity is handled and used, and people’s perception regarding the matter. This is interesting to investigate since very few researches has been previously conducted combining big data usage with ethics. To accomplish the aim of this thesis, significant theory has been reviewed and accounted for. Also, a qualitative research has been conducted, where two large companies that are working closely with big data has been investigated through a case-study. The authors have also conducted six semi-structured interviews with people between the age of 20-30 years old. The outcome of this thesis shows the importance of implementing ethics within the concept and usage of big data and provide insight into the mind of the consumer that has been lacking in previous research of this subject.

Studien syfte har varit att skapa djupare förståelse om vilka kunskaper Svenska företag har om algoritmens påverkan på digital personaliserad marknadsföring, samt hur företag kan nyttja algoritmerna för att förbättra sin digitala personaliserade marknadsföring. För undersöka detta har tre forskningsfrågor formulerats; “Vilka kunskaper om algoritmernas påverkan på den digitala personaliserade marknadsföringen är viktiga för företag?”, “Hur kan företag använda algoritmer på sociala plattformar för att utveckla sin digitala personaliserade marknadsföring?” samt “Hur kan företag hantera nackdelarna med algoritmer på sociala plattformar?”. Studien grundar sig i teorier om algoritmen samt digital personaliserad marknadsföring, och primärdata har samlats in genom kvalitativa djupintervjuer med experter inom digital marknadsföring. Studien visar på att kunskaper om algoritmens funktion är viktig för att lyckas med digital personaliserad marknadsföring. Vidare visar studien på att företag saknar kunskaper som är viktiga för att lyckas med personaliserad marknadsföring, vilket leder till bortkastade resurser. Företag behöver satsa på innehåll, sökoptimering och utveckla sina marknadsföringsstrategier för att lyckas nå ut till önskat kundsegment. Studien visar även på vikten av kundrelationer och förståelse för kundernas sökbeteenden för att lyckas personalisera annonser.