Thesis--PlanB (M.S.)--University of Wisconsin--Stout, 2000. / Includes bibliographical references.

Call number: LD2668 .T4 1979 P59 / Master of Science

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The relationship between phenolic compounds and sensory attributes has been studied using pure solutions and more recently in baked products made using commercial blends of white or red wheat varieties. However, research is lacking that investigates the relationship between phytochemical content of pure varieties of light red or medium red wheat and the perceived sensory attributes in the context of baked product matrix. Darker red wheat is believed to contain higher amounts of phenolic phytochemicals which has been speculated to be the reason for off-flavours in baked products, thus having a negative impact on consumer acceptance of wholegrain baked products made using red wheat. Compared to baked products made using light red wheat, the medium red wheat products were perceived to be more intense in sensory attributes such as bitterness and astringency, among other properties. A number of non-volatile and volatile phytochemicals in low and intermediate moisture baked products were found to be correlated with the sensory attributes perceived by trained panellists. The results of this research will be useful to wheat breeders, processors and fellow researchers in improving their understanding of samples they are working with and integrate new ideas into their research as it provides a) an easy technique to classify wheat grains and, b) a database to further explore the relationship between phytochemistry and flavour of baked products. / OMAFRA

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Thesis (M.S.)--Virginia Polytechnic Institute and State University, 1993. / Vita. Abstract. Includes bibliographical references (leaves 61-67). Also available via the Internet.

Software Piracy Abstract This master thesis deals with software piracy, and other phenomena that comes with it. The phenomena are primarily warez groups, crackers and hackers. The work itself is divided into five parts. First part sets out foundation that this thesis is based on, it also defines terms used in this work. It is focused on computer programs, videogames. Videogames are the main target of warez groups. Warez groups compete with other groups to be the first one to break the anti-piracy protection implemented into the videogame by game developers to prevent pirates from using their videogame illegally. Second part of the work analyzes Czech and international law that is applicable onto computer programs. Its main focus is Czech law; however, it is important to describe international as it is the base for Czech law. Main part of this section deals with intellectual property rights, but administrative law protection, and criminal law protection are mentioned as well. Third part analyzes software piracy as stand-alone phenomenon, points out its declining popularity. It also describes forms of software piracy. Fourth part of this work analyzes the production of pirated goods. It describes the process that is behind software piracy, how warez groups supply the public with illegal stuff. It describes...

Orientador: Fernanda Paula Collares-Queiroz / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-19T13:31:45Z (GMT). No. of bitstreams: 1 Gomes-Ruffi_CristianeRodrigues_M.pdf: 1964145 bytes, checksum: d20d084cd656792fb2659ae059c8f70e (MD5) Previous issue date: 2011 / Resumo: O segmento de biscoitos é um setor da panificação de extrema importância para o Brasil, que se destaca como o 2º maior produtor mundial em volume. Por ser consumido habitualmente por grande parte da população brasileira, o biscoito salgado tipo cracker, segundo tipo de biscoito mais consumido (25% em volume), revela-se como um bom veículo para a inclusão de ingredientes funcionais. A soja constitui-se em um destes ingredientes, devido à presença de compostos bioativos (isoflavonas), sendo inclusive excelente para o enriquecimento protéico, principalmente como fonte de aminoácidos essenciais, e de fibras, traduzindo-se em benefícios à saúde, além de agregar valor ao produto. O objetivo desse projeto foi avaliar o desempenho tecnológico de biscoito salgado tipo cracker obtido com a utilização de derivados da soja (isolado protéico e fibra alimentar) em substituição parcial da farinha de trigo, visando a melhoria nutricional (teor e perfil de aminoácidos) com propriedades funcionais (fibras e isoflavonas). Inicialmente, as matérias-primas (farinha de trigo, isolado protéico e fibra de soja) foram caracterizadas quanto à composição centesimal, teor de fibra alimentar (solúvel e insolúvel), composição em aminoácidos totais, teor de isoflavonas e granulometria. A farinha de trigo foi caracterizada quanto às análises reológicas (farinográficas e extensográficas), teor de glúten e falling number. Posteriormente, um delineamento experimental, aplicado à Metodologia de Superfície de Resposta, foi utilizado para avaliar a influência da adição destes dois ingredientes derivados de soja nos parâmetros de qualidade dos biscoitos. As respostas avaliadas por este planejamento experimental fatorial completo 22 com 4 pontos fatoriais, 4 pontos axiais e 4 pontos centrais, totalizando 12 ensaios, foram: o índice de expansão, o volume específico, a cor instrumental, a textura instrumental (firmeza e fraturabilidade), a atividade de água e a aceitação sensorial. Os resultados foram analisados estatisticamente (DCCR e ANOVA) e com base nos resultados de textura instrumental e aceitação sensorial obtidos, novos testes experimentais foram realizados apenas nos pontos/intervalos que apresentaram as melhores respostas em comparação com o biscoito controle (sem a adição dos derivados de soja). Além das avaliações tecnológicas, os biscoitos referentes aos ensaios selecionados e o biscoito Controle foram avaliados quanto à composição centesimal, teor de fibra alimentar (solúvel e insolúvel), composição em aminoácidos totais e teor de isoflavonas. Os resultados mostraram que a adição de isolado protéico de soja (IPS) e fibra de soja (FS) interferiram nas características de textura instrumental, com aumento da crocância, ou fraturabilidade. A análise sensorial mostrou que além do Controle, a amostra 1 (6,46% IPS e 3,88% FS) foi a que apresentou as maiores freqüências de aceitação (superiores a 80% para todos os atributos avaliados), seguida das amostras 7 (10,0% IPS e 3,0% FS) e 5 (5,0% IPS e 6,0% FS). A amostra 6 (15,0% IPS e 6,0% FS) foi rejeitada sensorialmente. Do ponto de vista nutricional, para as formulações selecionadas do delineamento, a incorporação de IPS e FS promoveu uma diminuição nos teores de carboidratos, aumento nos teores protéicos (e perfil de aminoácidos de alto valor biológico), nas fibras totais (superiores a 3 g/100 g), sendo consideradas fontes de fibra pela legislação brasileira, além da presença de isoflavonas, que conferem propriedades funcionais aos biscoitos. Portanto, a adição de IPS e FS proporcionou a obtenção de biscoitos cracker com alto valor agregado, com melhores propriedades nutricionais e potencialmente funcionais (fibras e isoflavonas) / Abstract: The biscuit segment, is a Bakery Industry sector of an extremely importance to Brazil. Which stands as the 2nd world's largest producer by volume. Because it is usually consumed by most of the population, the second most consumed type of biscuit (25% in volume), the cracker biscuit reveals itself as a good vehicle for the inclusion of functional ingredients. Soy is one of these ingredients, due the presence of bioactive compounds (isoflavones), being also excellent for protein enrichment, mainly as a source of essential aminoacids and fiber, resulting in health benefits, besides the fact that it adds value to the product. The aim of this project was to evaluate the technological performance of salty crackers obtained with the use of soy products (protein isolate and dietary fiber) in partial replacement of wheat flour, in order to improve nutritional content (content and aminoacid profile) with functional properties (fiber and isoflavones). Initially, the raw materials (wheat flour, protein isolate and soy fiber) were characterized by centesimal composition, value of nourishing fiber (soluble and insoluble), total aminoacid composition, isoflavone content and granulometry. Wheat flour was characterized based on the rheological analysis (farinographic and extensographic), gluten content and falling number. Subsequently, an experimental design, applied to the Response Surface Methodology was used to evaluate the effect of adding these two soybean derived products in the parameters of biscuits quality. The responses evaluated by this 22 full factorial design with 4 factorial points, 4 axial points and 4 central points, totaling 12 trials were: the expansion index, specific volume, instrumental color, instrumental texture (firmness and fracturability), the water activity and sensory evaluation. The results were analyzed statistically (DCCR and ANOVA) and based on the instrumental texture and sensory acceptability results obtained, new experimental tests were performed only at the points/intervals which presented the best responses compared with the control cracker (without the addition of soybean derived products). In addition to the technological evaluations, the crackers from the selected trials and the control cracker were evaluated for centesimal composition, value of nourishing fiber (soluble and insoluble), total aminoacid composition and isoflavone content. The results showed that the addition of soy protein isolate (SPI) and soy fiber (SF) affected the instrumental texture characteristics, with an increase in crispness or fracturability. The sensory evaluation showed that besides control cracker, the sample 1 (6.46% SPI and 3.88% SF) was the one with the highest acceptance (above 80% for all attributes), then the samples 7 (10.0% SPI and 3.0% SF) and 5 (5.0% SPI and 6.0% SF). Sample 6 (15.0% SPI and 6.0% SF) was rejected sensory. From a nutritional point of view, for the selected formulations, the addition of SPI and FS promoted a decrease in carbohydrate, an increase in protein content (and aminoacid profile of high biological value) and total fiber (greater than 3 g/100 g), being considered fiber sources by Brazilian law, and the presence of isoflavones, that provides the functional properties of biscuits. So, the addition of SPI and FS resulted in crackers with high added value, with improved nutritional properties and potentially functional properties (fiber and isoflavones) / Mestrado / Tecnologia de Alimentos / Mestre em Tecnologia de Alimentos

In recent times, due to the development of information technology,a new form of crime called informational crimes has developed. in relation to this new type of crime, a special criminal law was issued, whose purpose is to prevent and punish illegal activities that affect computer systems and datas, secret communications, and other legal goods that are affected withthis type of crime, such as equity, public faith and sexual freedom. / En los últimos tiempos, producto del desarrollo de las tecnologías informáticas se ha ido desarrollando una nueva forma de criminalidad denominada delitos informativos. en relación a esta nueva forma delictiva, se ha emitido una Ley penal especial cuya finalidad es prevenir y sancionar las conductas ilícitas que afectan los sistemas y datos informáticos, así como el secreto de las comunicaciones, y los demás bienes jurídicos que resulten afectados con esta modalidad delictiva, como son el patrimonio, la fe pública y la libertad sexual.

The purpose of this study was to observe and compare the blood glucose response of individuals with documented noninsulin dependent diabetes (NIDDM) and controls after they consumed a peanut butter and cracker snack product (Austin "Toasty" crackers). Twenty-one subjects with NIDDM (15 with current NIDDM and 6 with previously abnormal glucose tolerance [prevAGT]) and 11 controls participated. Height, weight, body mass index (BMI) and age of subjects were recorded and statistically compared. Subjects tested their own blood glucose using the One Touch II glucometer, and participated on two separate occasions which were designated session 1 and session 2. Blood glucose was measured before eating the test food, every 15 (+3) minutes for two hours after eating, and at 150 and 180 minutes. Mean peak blood glucose value and the time at which glucose peaked were identified and compared among the groups. Repeated measures ANOV A was used to compare blood glucose response curves of the NIDDM group, the control group, and the PrevAGT group; slope of the line after the peak was of interest. The null hypothesis was that the groups would not differ in their blood glucose responses. / Master of Science