Master of Science / Department of Human Nutrition / Koushik Adhikari / The cosmetic industry is growing rapidly, and one popular category is lip products. Women consider lip products a necessity and many would not leave home without it. Though the bigger cosmetic companies may have internal cosmetic lexicons, they are not available in the public domain. The purpose of this study was to develop a lexicon for descriptive sensory testing of lip products. Lip balms, lip glosses, and lipsticks were tested in this study. In part 1 (EXPERIMENT 1), two focus groups were conducted to understand women's perceptions of lip products, and also to elicit desirable and undesirable characteristics in the products. The women's idea of a perfect lip product was: clear/sheer/neutral color, smooth, not sticky, moisturizing and flavorless/tasteless. In part 2 (EXPERIMENT 2), a lexicon was developed for the lip products. Attributes were categorized under "Initial Texture", "Initial Appearance", "After Appearance" and "After Texture." In part 3 (EXPERIMENT 3) of the study, the lexicon was validated by testing various lip products using lexicon developed in part 2. The analysis of variance (ANOVA) results by product type indicated that the lexicon was able to differentiate among the lipsticks, lip balms and lip glosses. The lexicon was further able to show similarities and differences within a product type. Principal component analysis and cluster analysis, which are both multivariate techniques, validated the inferences from the univariate analysis (ANOVA). The two panelist groups (three panelists from the lexicon development panel – group 1, and three new panelists – group 2) showed no differences (P > 0.05) in attribute evaluations for all the samples tested. The lexicon developed in this study could be used to identify similarities and differences in other lip products such as lip plumper, lip liners and multi-use products. The authors hope that this research is extrapolated to other aspects of the personal care industry, such as hair care and skin care, and can aid in product development, product optimization, and claim substantiation.

Background: Parental substance use puts children at risk for poor outcomes. Estimates indicate that 66% of substantiated cases of maltreatment are of parents with substance use disorders (SUD). Some parents with SUD have the opportunity to be treated through two accountability courts including Drug Courts (DC) and family treatment courts (FTC). Purpose: Little is known about the children of parents who participate in treatment through DC’s via the criminal justice system. This study examined differences in parents and their children who receive treatment through FTC’s and DC’s with the notion that DC’s could serve as an important treatment venue for improving child outcomes, which is a major focus of FTCs. Methods: The data used for these analyses are the baseline data of a quasi-experimental study involving two DC’s and two FTC’s across Georgia. The intervention included the implementation of evidence-based parenting and trauma services at one drug court and at one family treatment court, while the other courts served as controls. At each court, participants, one other caregiver, and one child were invited to participate in the project by completing an annual assessment. This included computerized surveys and a videotaped play and talking activity with each adult with the child. Measures included demographics, parenting behaviors, mental health measures, social support, and child mental health measures. All data used in the analyses were collected at baseline and thus prior to intervention. Participants were 80 DC triads and 25 FTC triads (DCP, another caregiver, and child). Results: Compared to DC, FTC clients were more likely to be female (p = p = p =.014). They also had younger children (p = .05) and were more likely to have custody of those children (p =.0015). Parents in FTCs compared to those in DC reported greater social support (p =.05) and better family functioning (p =.03). Parents in DCs reported poorer parental involvement and poorer monitoring of children than FTCs, but no differences in positive parenting (p =.13), inconsistent discipline (p =.27), or child abuse potential (total risk > 9, p =.42; total risk >12, p =.37). Regarding mental health, DC clients reported a greater number of symptoms or poor mental health than FTC. No differences were found for education level (p =.96), parent-child communication skills (p =.38), post-traumatic stress symptom severity (p =.62), or child behavior problems. Conclusion: These data show some differences between FTC participants and DC participants that can affect child outcomes. FTC parents were more involved in their children’s lives and DC parents had greater mental health problems that could interfere with parenting. Interventions are needed, especially for DC client to strengthen the parent-child relationship and improve parenting outcomes.

Magister Philosophiae - MPhil / The present study was conceived to examine the trend and factors affecting fertility in Nigeria and Guinea. Fertility has declined by about nineteen percent in Nigeria between 1982 and 1999. In the same period it has declined by five percent in Guinea. The decline is observed in data from censuses and surveys. Studies have reported that fertility transition is in progress in most Sub-Sahara African countries (Bongaarts 2008; Guttmacher 2008), Nigeria (Feyisetan and Bankole 2002) and Guinea (measuredhs 2007). Studies and surveys done in some regions and among ethnic groups suggest that fertility is declining in Nigeria (Caldwell et al. 1992) and Guinea (measuredhs 2007). However, these studies and surveys are devoid of national representativeness as they are localized in specific regions or selected ethnic groups. Thus, they cannot be used as a national reference. The trend of the total fertility rate (TFR) from the three consecutive Demographic and Health Surveys in Nigeria did not show any meaningful decrease over time. In the same vein, no evidence of fertility decline was observed in Guinea from the Demographic and Health Surveys. The claim that fertility is declining in these two countries which assures the funding organizations that Family Planning programs are successful is beyond the scope of the present study. Based on Demographic and Health Surveys the claim that fertility is decreasing in Nigeria may be misleading, whereas in Guinea fertility has shown stability. This suggests that while the factors affecting fertility may be similar, their impacts differ from country to country. / South Africa

Orientador: Helena Maria Andre Bolini / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-04T01:42:25Z (GMT). No. of bitstreams: 1 Umbelino_DanielaCardoso_D.pdf: 782386 bytes, checksum: 767a9f1a7013380f7623fc5c2d178e79 (MD5) Previous issue date: 2005 / Resumo: O Brasil possui um grande potencial de produção de sucos de frutas tropicais, entre os quais destaca-se o suco de manga. Por outro lado, a preocupação com a saúde impulsionou a pesquisa e o desenvolvimento de alimentos de baixa caloria e adoçantes não calóricos. Os edulcorantes podem produzir características sensoriais indesejáveis, sendo necessário estudá-los, individualmente, no alimento ou bebida aos quais são adicionados. Este trabalho teve por objetivo estudar o comportamento do suco de manga concentrado e da polpa de manga congelada, ambos reconstituídos e adoçados com diferentes edulcorantes (mistura ciclamato/sacarina 2:1, aspartame, sucralose e extrato de folhas de estévia) e com sacarose, sob o ponto de vista físico-químico e sensorial. Foram realizadas determinações fisico-químicas (pH, acidez titulável, sólidos solúveis e totais, açúcares redutores e não-redutores, e cor), determinação de doçura equivalente, análise descritiva quantitativa (ADQ), análise tempo-intensidade (ATI) e análise de aceitação. Os dados obtidos na análise descritiva quantitativa, e os dados dos parâmetros obtidos nas curvas tempo-intensidade foram avaliados através de análise de variância (ANOVA), testes de médias de Tukey e análise de componentes principais (ACP). Todas as análises estatísticas foram realizadas utilizando-se o programa SAS. A concentração ideal de sacarose a ser adicionada ao suco e à polpa de manga foi de 8 e 7,5%, respectivamente. A estévia apresentou o menor poder edulcorante e a maior diferença de potência em suco e em polpa de manga. Os demais edulcorantes apresentaram comportamentos semelhantes em suco e em polpa de manga em relação ao poder edulcorante, sendo a maior potência exibida pela sucralose. Na análise descritiva quantitativa, a estévia caracterizou-se por apresentar níveis elevados de doçura residual, amargor e amargor residual. A análise tempo-intensidade avaliou os estímulos doce, amargo e sabor de fruta, em suco e em polpa de manga. Na análise tempo-intensidade, a estévia apresentou a maior intensidade máxima para os estímulos doce e amargo, e esta característica persistiu por um longo período, confirmando a presença de doçura e de amargor residual intenso na amostra. A sacarose caracterizou-se por apresentar gosto doce limpo, sem residual amargo. Em relação ao estímulo sabor de fruta, a sacarose exibiu a maior intensidade máxima, e o aspartame o maior tempo total de duração do estímulo, indicando potencialização do sabor de fruta por este edulcorante. O aspartame e a sucralose foram os edulcorantes, cujo comportamento sensorial mais se aproximou ao da sacarose, na análise descritiva quantitativa e na análise tempo-intensidade. As maiores médias de aceitação, em relação ao sabor e à impressão global, foram exibidas pelas amostras adoçadas com sacarose, aspartame e sucralose, indicado que a aceitação do produto está diretamente relacionada à intensidade de doçura residual, amargor e amargor residual presentes no produto / Abstract: Brazil has a great potential for tropical fruit juice production, amongst which mango deserves special attention. In addition concern about health given inpetus to research and development on low calorie foods and non-caloric sweeteners. Alternative sweeteners can produce a variety of indesirable sensory characteristics, it being necessary to study them individually in the specific food or beverage. The objective of this study was to sensorially evaluate, industrialized reconstituted mango juice and mango pulp, sweetened with various edulcorants (mixture of cyclamate/saccharin 2:1, aspartame, sucralose and stevioside leaf extract) and sucrose. Physicochemical (pH, titratable acidity, total and soluble solids, reducing and non-reducing sugars and colour) determinations were carried out and also sensory analysis such as ideal sweetness using the just-about-right scale, sweetness equivalents, quantitative descriptive analysis, time-intensity analysis and acceptability of the sweetened mango juice and pulp with sucrose and with the edulcorants cited above. The quantitative descriptive analysis, time intensity analysis and acceptance test data were evaluated by the analysis of variance (ANOVA), Tukey¿s Test and the principal component analysis. The statistical analysis was carried out using the SAS program. The optimum sucrose concentration was 8% in mango juice and 7.5% in mango pulp. The results showed that sucralose had the greatest potency amongst the four intensity sweeteners tested in mango juice and pulp, while stevia leaf extract exhibited the smallest. Stevioside leaf extract was characterized by a strong bitter taste, sweet aftertaste and bitter aftertaste in the quantitative descriptive analysis. Sweetness, bitterness and fruitiness were evaluated by time-intensity methodology for mango juice and pulp. Stevioside leaf extract time-intensity curves showed a significantly longer sweet and bitter aftertaste than other sweeteners. Sucrose displayed a clean sweet taste with no unpleasant aftertaste. Sucrose had a higher intensity of fruit flavor and aspartame elicited significantly longer persistence of fruitiness, suggesting an intensification effect. The sensorial profiles of aspartame and sucralose were similar to that of sucrose in the quantitative descriptive analysis and time-intensity analysis. The acceptance test showed that the formulations with sucrose, aspartame and sucralose were similar in all attributes and had the highest acceptability. This observation suggests that the acceptance of a sweetener is related to the intensity of sweet aftertaste, bitter and bitter aftertaste / Doutorado / Consumo e Qualidade de Alimentos / Doutor em Alimentos e Nutrição

Apesar da citricultura brasileira deter a liderança mundial na produção de laranjas e de suco de laranja concentrado congelado (FCOJ, frozen concentrated orange juice), observa-se baixo consumo no mercado interno de frutos e de suco in natura, o preferido pelo consumidor brasileiro. Assim, há grande interesse no desenvolvimento de produtos, técnicas de produção e conservação específica para variedades de laranja. As indústrias que produzem suco de laranja a partir do processamento da fruta in natura, conhecido como suco pasteurizado não proveniente do suco concentrado, Not From Concentrate (NFC), enfrentam sérios problemas tecnológicos. As frutas apresentam variabilidade química e sensorial devido às características intrínsecas, podendo variar o sabor e aroma devido às diferentes variedades disponíveis ao longo do ano. O objetivo do presente trabalho foi otimizar o processo da radiação gama em suco de laranja, escolhendo a melhor dose, a fim de reduzir a contagem microbiana e não comprometer as características sensoriais e físico-químicas do suco. Definidas as doses, o objetivo foi avaliar as características microbiológicas, físico-químicas e sensoriais do suco de laranja proveniente de três variedades cítricas, submetido aos processos de pasteurização e irradiação e desenvolver uma terminologia descritiva e o perfil sensorial de suco de laranja. As amostras foram avaliadas por uma equipe treinada de nove provadores e avaliadas quanto à aceitação, com escala hedônica de sete pontos por cinquenta provadores. Tendo em vista os resultados obtidos, a radiação gama e a pasteurização contribuíram para a redução das contagens microbiológicas. No entanto, sensorialmente, os tratamentos com 4,5 e 6,0 kGy foram considerados abaixo do limite de aceitabilidade, quanto ao sabor e à impressão global. As doses estudadas mostraram reduzido impacto sobre as características físico-químicas, independente das variedades cítricas. O tratamento com 3,0 kGy resultou em suco com aroma e sabor acentuado de remédio e cozido, que provavelmente terão influência negativa na aceitabilidade do produto / The Brazilian citrus is the global leader in production of oranges and frozen concentrated orange juice (FCOJ) there is low domestic consumption of fruits and fresh juice, preferred by brazilian consumers. Thus, there is a great interest by development of products, processes and specific conservation to the cultivation of citrus varieties for the juice\'s production. The industries produce orange juice from the fresh fruit processing, known as pasteurized juice not from concentrate juice (NFC), have serious technological problems. The fruits have chemical and sensory variability due to intrinsic characteristics and can vary the flavor and smell of orange juice because the different varieties available throughout the year. The aim of this study was to optimize the process of gamma radiation in orange juice, picking the best dosage in order to reduce microbiological count and that doesn\'t compromise the sensory characteristics and physicochemical juice. Defined dosages, the objective was to evaluate the microbiological, physicochemical and sensory orange juice from different varieties subjected to pasteurization and irradiation and develop a descriptive terminology and sensory profile of orange juice. The sensorial attributes analysed in this study were appearance, smell, flavor and texture. The samples were evaluated by a trained painel of nine tasters and evaluated for acceptance, with seven-point hedonic scale for fifty tasters. In view of these results, gamma radiation and pasteurisation contributed to the reduction of microbiological counts. However, sensory, treatments with 4.5 and 6.0 kGy were considered the limit of acceptability for flavor and overall impression. The doses studied showed little impact on the physical and chemical characteristics, independent of the citrus varieties. Treatment with 3.0 kGy resulted in juice with aroma and sharp taste of medicine and baked, which will probably have a negative influence on the acceptability of the product

Drug use is a global pandemic with overdose-related deaths on the rise. Technological advances have made drug markets more commonly located online, indicating that Darknet markets will become the drug markets of the future. While Darknet markets have existed since the year 2010, research on the phenomena is scarce. The Wall Street Market (WSM) was established in 2016 and by 2017 it was the world´s largest international cryptomarket. Flugsvamp 3.0 is the most current Swedish domestic drug market on Darknet. This study examined WSM and Flugsvamp 3.0, regarding available drug types, number of advertisements, prices and countries of origin on WSM. The study also compared prices on these cryptomarkets with the street prices of Stockholm. During the research process, WSM was shut down by law enforcement. Therefore, an additional day of data collecting on Flugsvamp 3.0 was conducted. The study utilized a method of structured simple observation. A descriptive analysis, with uni- and bivariate analyses, was conducted. The most common drug on both markets was Pharmaceuticals, or prescription drugs. The market with the lowest prices was WSM, while street prices in Stockholm were the lowest of all three marketplaces. Germany most commonly shipped drugs to Sweden, via transactions through WSM. After the closure of WSM both number of advertisements and prices increased on Flugsvamp 3.0, in general. There is a pressing need for further research on Darknet drug markets, as the efficiency of law enforcement efforts to combat drug use depends on it.

Indiana University-Purdue University Indianapolis (IUPUI) / Schizophrenia is a serious mental illness that significantly lessens health-related quality of life (HRQoL). A better understanding of HRQoL is needed to inform holistic and patient-centered treatments for schizophrenia. The purpose of this dissertation is to conduct an in-depth exploration of HRQoL in people with schizophrenia. The dissertation includes three components. The first component is an integrative literature review aimed at identifying factors associated with physical quality of life (QoL) in people with schizophrenia. The review reveals that symptoms of schizophrenia, depression, obesity or body mass index, and physical activity are associated with physical QoL in this population. The second and third components are based on illness narratives of 20 people with schizophrenia who had participated in a larger study of individuals diagnosed with serious mental illness. The second component of the dissertation is a qualitative descriptive study conducted to describe common HRQoL concerns in people with schizophrenia. The results indicate that these concerns were related to social relationships, psychiatric symptoms, psychiatric care, and employment. The third component of the dissertation is a parallel convergent mixed-methods study conducted to explore whether computerized lexical analysis (CLA) of illness narratives of people with schizophrenia can reveal their HRQoL concerns. CLA is an automatized process that counts words in text data and sorts them into pre-defined word categories. The results provide preliminary support for the potential use of CLA to efficiently assess HRQoL in people with schizophrenia as the CLA identified some of the HRQoL concerns that had been identified in the prior qualitative descriptive study. The results of the three studies reveal the complexity of the phenomenon of HRQoL in people with schizophrenia and can inform the development of strategies to identify and promote HRQoL in this population.

Vegetable oil is an important commodity; however, the majority of commercially available vegetable oils have a fairly short shelf life, which limits their usefulness for long term food storage, disaster relief, space travel, food aid programs, and military rations. Vegetable oils with high oleic acid and reduced linolenic acid contents, especially with added antioxidant combinations, were previously found to have significantly longer oil stability index (OSI) values than traditional vegetable oils. This study used accelerated shelf life testing to estimate the ambient shelf life of high oleic sunflower oil (HOSUN) and high oleic canola oil (HOCAN), each containing 1,000 ppm ascorbyl palmitate, 200 ppm tertiary butyl hydroquinone, and 200 ppm mixed tocopherols. Oils were stored in the dark in low density polyethylene (LDPE), or polyethylene terephthalate (PET) bottles at 30, 40, 50, and 60°C. Control samples were stored in the dark in glass bottles at -50°C. Testing included peroxide values, qualitative headspace volatile analysis, descriptive sensory analysis, and consumer sensory acceptance. The estimated shelf life was calculated from the change in overall acceptance score over time using the Q10 method. The stabilized HOCAN in PET bottles was estimated to have a shelf life at ambient temperature of 6.8 years, while oil stored in LDPE bottles had an estimated shelf life of only 2.7 years. The estimated shelf life of HOSUN at room temperature in PET is 2.6 years and in LDPE is 0.88 years.

Petit Manseng grapes harvested in 2011 and 2012 were fertilized with soil nitrogen at 0, and 30 kgN/ha, foliar nitrogen at 15kg/ha and foliar nitrogen plus sulfur at 15kg/ha and 5kg respectively. Point quadrat analysis demonstrated foliar nitrogen alone and nitrogen plus sulfur treatments increased percent gaps and lower leaf layer numbers. Berry juice samples differed in ammonia, arginine and yeast assimilable nitrogen concentration. Total glycosides were 25 percent higher in the foliar nitrogen treatment versus the control treatment. Electronic nose measurements on field clusters and laboratory berry analyses was different among treatments in volatile content. Harvest samples underwent acid or enzyme hydrolysis of precursor fractions. Solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC/MS) analysis identified 27 free aroma and flavor compounds and 52 bound compounds. Lactones and carboxylic acids were the major components of the free fractions while bound fractions had increased concentrations of alcohols, esters and terpenes compared to the free fraction. With nitrogen fertilization, acid and enzyme hydrolysis had reduced concentrations of some higher alcohols and carboxylic acids. Acid hydrolysis released more terpenes with nitrogen treatments versus enzymatic hydrolysis. Ester content was increased in both acid and enzyme hydrolysis fractions in vines receiving nitrogen treatments. For descriptive analysis, eight trained panelists described aroma, flavor, texture/mouthfeel and aftertaste attributes. Analysis of Variance (ANOVA) demonstrated that wines were a significant source of variation with 23 of the 24 attributes used. Wine principal component analysis (PCA) of aroma attributes explained 23.5% of the variation from PC1, while flavor-by-mouth and texture/mouthfeel attributes explained 26.3% of the variation due to PC1. The aim of this study was to develop descriptive terms for Petit Manseng and determine the influence of fruit nitrogen levels on the aroma and flavor profile of this cultivar. / Ph. D.

Food flavor is hugely important in motivating food choice and eating behavior. Unfortunately for research and communication about flavor, many languages' flavor vocabularies are notoriously variable and must be aligned before data collection using training or after the fact by researchers. This dissertation demonstrates one example of each approach (conventional descriptive analysis (DA) and labeled free sorting, respectively), and compares their use to emerging, computational natural language processing (NLP) methods that use large volumes of existing text data. Rapid methods that align flavor vocabulary after data collection are most similar to NLP, and with the development or improvement of some strategic tools, NLP is well-poised to further accelerate the analysis of existing text data or unaligned vocabularies. DA, while much more time-consuming, ensures that the researchers, tasters, and readers have a shared definition of any flavor words used, an advantage that all existing rapid methods lack. With a greater understanding of how this differs from everyday communication about flavor, future researchers may be able to replicate this aspect of DA in novel descriptive methods. This dissertation investigates the flavors of specialty beverages, specifically American whiskeys and cold brew coffees. American whiskeys differ from other whiskeys based on raw materials and aging practices, with the aging practices primarily setting them apart. While the most expensive American whiskeys are similar to Scotches and dominated by oaky, sultana-like flavors, only very rich consumers desire these flavors, with chocolate and caramel being the most widely preferred by most consumers. Degree of roasting has more of an impact on cold brew coffee flavor than the origin of the beans, and the coffee consumers surveyed here preferred dark roast to light roast cold brews. / Doctor of Philosophy / Food flavor is hugely important in motivating food choice and eating behavior. Unfortunately for research and communication about flavor, many languages' flavor vocabularies are notoriously inconsistent: flavor words may have more than one meaning, multiple words may mean the same thing, and people regularly make mistakes when naming flavors. To get around this, researchers can either train human tasters to use a fixed set of flavor words, or they can attempt to identify the flavors that people are talking about from their own-words descriptions. In this dissertation, I give examples of both of these methods and compare them to approaches based on machine learning and other computational techniques. This dissertation investigates the flavors of specialty beverages, specifically American whiskeys and cold brew coffees. American whiskeys differ from other whiskeys based on raw materials and aging practices, with the aging practices primarily setting them apart. Producers wanting to set their whiskeys apart with the use of specialty or heritage grains will likely need to work with breeders to develop new varieties that will impart special flavors to the whiskeys. While the most expensive American whiskeys are similar to Scotches and dominated by oaky, sultana-like flavors, only very rich consumers desire these flavors, with chocolate and caramel being the most widely preferred by most consumers. For cold brew coffees, degree of roasting has more of an impact on flavor than the origin of the beans, although a subset of people sense and prioritize origin-related flavor differences when making flavor groups. The coffee consumers surveyed here preferred dark roast to light roast cold brews, which suggests that different beans are ideal for making well-liked cold brew coffee than traditional hot brew.