Les résultats montrent que la teneur en cendres, protéines brutes, sucres disponibles, oxalates totaux, amidons et phosphore augmente significativement (p<0,05) avec la maturité. En revanche la teneur en amylose baisse avec la maturité. La capacité d'absorption d'eau, l'indice de solubilité, la température et l'enthalpie de gélatinisation (delta H) des farines et amidons augmentent significativement (p<0,05) en fonction du degré de maturité. Quel que soit le degré de maturité, les granules d'amidon ont présenté un diffractogramme caractéristique de type "A". Les précurseurs de brunissement augmentent significativement (p<0,05) avec le degré de maturité. Le paramètre L* des farines et des pâtes augmente alors que a* diminue en fonction du degré de maturité. Le paramètre L* est plus élevé et a* moins élevé dans le cas du séchage électrique que le séchage solaire. Les caractéristiques sensorielles des pâtes de taro Sosso sont affectées positivement par le degré de maturité et le séchage électrique. L'acceptabilité générale des pâtes de taro Sosso est corrélée à la couleur de celles-ci. Cette étude suggère que 10 mois de maturité de taro Sosso et le séchage électrique (40°C) sont des conditions favorables à l'obtention des pâtes de qualité acceptable / Results showed that the ash content, crude proteins, available sugars, total oxalate, starch and phosphorus content increased significantly with the maturity stage. On the other hand the amylose content decreased as function of the maturity. The water adsorption capacity, the water solubility index, the temperature and the enthalpy of gelatinization of the flour and starch increased significantly with the maturity stage. Irrespective of the degree of maturity the starch granules diffractogramm were exhibited an "A" type cristallinity. The browning indicators increased significantly (p<0.05) with the maturity stage of the tuber. The color coordinate L* of the flours and that of its dough increased while a* decreased with the maturity stage. These two coordinates lend themselves better with electric drying than solar drying. The sensory characteristics of the taro Sosso dough were positively affected by the maturity stage and electric drying. The overall acceptability of taro Sosso dough was correlated with its color. These results suggest that 10 months of the taro Sosso maturity and the electric drying (40°C) are the best conditions to obtain the acceptable pastes. These optimum conditions might be used to produce the taro flour at industrial scale

Berry ripening in lowbush blueberry (Vaccinium angustifolium Ait.) is influenced by developmental, physiological and climatic factors resulting in a heterogenous mix of maturities at harvest. This study characterizes the physico-chemical changes which occur during fruit ontogeny and links ripening patterns to micoclimate. Individual clones in five commercial fiels were followed in the 2006 and 2007 growing seasons. Phenolic acids, flavonols, and flavan-3-ols decreased and anthocyanins increased with maturity. Peak maturity consistently occurred at 1200 accumulated growing degree days (GDD). There was a sharp decline in fruit retention at the end of the growing season suggesting a date after which harvested yield declines but no consistent pattern was detected between years or fields.The consistency of GDD accumulation in relation to ripening pattern suggests GDDs can be used as a predictive ripening index. The physico-chemical nature of ripe berries indicates ripe berries could be harvested earlier than is currently the practice.

Made available in DSpace on 2014-12-17T14:53:20Z (GMT). No. of bitstreams: 1 BeniltonMN_DISSERT.pdf: 2048130 bytes, checksum: e16a5a6536a18c42327ce9f1122bb943 (MD5) Previous issue date: 2013-11-20 / Public investments in the development of innovation in the country, either through the rigging of public universities, either through public announcements of the promotion, increased dramatically in recent years. To analyze the efficiency and effectiveness of the use of public resources is especially in times of austerity, essential for the development of a country. In this context, this research aims to identify the influence of public investments to promote innovation in the degree of maturity of innovative companies in the state of the RN. Another goal is to identify the regional influence from the installation site - capital or countryside, in the performance of the companies studied in the degree of innovation. The theoretical basis of the understanding of the scope of the concept of innovation and its determination for the purposes of this study. Typology, degree of innovation, evaluation methodologies and mechanisms to support innovation : Still on the theme of innovation additional concepts that help the reader to a greater understanding, such as are presented. Following is approached conceptualization of the triple helix, highlighting the concepts advocated by Etzkowitz and Leydesdorff, Salomon and Silva and Ipiranga, Freitas and Paiva, among others. With regard to methodological aspects, we propose a descriptive, exploratory and explanatory research quantitative and qualitative approach with the target audience group of companies served by INOVA PRO- NAGI design - multi-institutional action from a public resource called FINEP promotes the development of innovative companies in the State of Rio Grande do Norte - in 2013. The research should provide reflection and understanding of the influence of public investment in innovation, which by means of qualitative predictive variables associated with quantitative method to explain which variables are significant variations in the degree of maturity of enterprises studied / Os investimentos p?blicos no desenvolvimento da inova??o no pa?s, quer por meio do aparelhamento das universidades publicas, quer por meio de editais de fomento, cresceram vertiginosamente nos ?ltimos anos. Analisar a efici?ncia e efic?cia da aplica??o dos recursos p?blicos ?, sobretudo em tempos de austeridade, primordial para o desenvolvimento de um pa?s. Neste contexto, a presente pesquisa tem como objetivo identificar a influ?ncia dos investimentos p?blicos de fomento ? inova??o no grau de maturidade de inova??o de empresas instaladas no Estado do RN. Objetiva-se ainda identificar a influ?ncia regional, a partir do local de instala??o capital ou interior, no desempenho das empresas estudadas no grau de inova??o. A fundamenta??o te?rica parte da compreens?o da dimens?o do conceito sobre a inova??o e a sua defini??o para efeitos deste trabalho. Ainda sobre a tem?tica da inova??o s?o apresentadas conceitua??es adicionais que auxiliam o leitor a uma maior compreens?o, tais como: tipologia, graus de inova??o, metodologias de avalia??o e mecanismos de apoio ? inova??o. Na sequ?ncia ? abordada a conceitua??o sobre a tr?plice h?lice, ressaltando os conceitos preconizados por Etzkowitz e Leydesdorff, Salomon e Silva e Ipiranga, Freitas e Paiva, entre outros. No tocante aos aspectos metodol?gicos, prop?e-se uma pesquisa descritiva, explorat?ria e explicativa de abordagem quanti-qualitativa, tendo como p?blico-alvo o grupo de empresas atendidas pelo projeto PR?-INOVA NAGI a??o multiinstitucional que a partir de recursos de uma chamada p?blica da FINEP promove o desenvolvimento da inova??o em empresas do Estado do Rio Grande do Norte no ano de 2013. A pesquisa dever? proporcionar reflex?es e compreens?o da influ?ncia dos investimentos p?blicos em inova??o, que por meio de vari?veis qualitativas preditivas, associada ao m?todo quantitativo explicar quais vari?veis s?o significativas na varia??o do grau de maturidade em inova??o das empresas estudadas