Thesis (M.S.)--University of Missouri-Columbia, 2004. / Typescript. Includes bibliographical references (leaves 203-218). Also available on the Internet.

Thesis (Ph. D.)--University of Missouri-Columbia, 1998. / Typescript. Vita. Includes bibliographical references (leaves 168-176). Also available on the Internet.

Thesis (Ph. D.)--University of Missouri-Columbia, 1999. / Typescript. Vita. Includes bibliographical references (leaves 151-159). Also available on the Internet.

Thesis (Ph. D.)--University of Missouri-Columbia, 1999. / Typescript. Vita. Includes bibliographical references (leaves 165-183). Also available on the Internet.

Thesis (Ph. D.)--University of Missouri-Columbia, 1998. / Typescript. Vita. Includes bibliographical references (leaves 168-176). Also available on the Internet.

Thesis (Ph.D.) - University of Queensland, 2005. / Includes bibliography.

Thesis (M.S.)--University of Missouri-Columbia, 2004. / Typescript. Includes bibliographical references (leaves 203-218). Also available on the Internet.

Submitted by MAYARA ALINE BALLER null (mayara.baller@hotmail.com) on 2018-03-27T18:13:55Z No. of bitstreams: 1 Dissertação_Mayara_Aline_Baller.pdf: 1097419 bytes, checksum: 1ed29fabe4f9766088f4c08034fb44bb (MD5) / Rejected by Alexandra Maria Donadon Lusser Segali null (alexmar@fcav.unesp.br), reason: Solicitamos que realize correções na submissão seguindo as orientações abaixo: No arquivo pdf submetido ao repositório não consta o certificado de aprovação (parte obrigatória). Peço o favor de inserir o mesmo no arquivo pdf e posteriormente faça uma nova submissão. Agradecemos desde já a compreensão. on 2018-03-28T12:44:35Z (GMT) / Submitted by MAYARA ALINE BALLER null (mayara.baller@hotmail.com) on 2018-04-02T19:57:16Z No. of bitstreams: 1 Definitivo_Mayara_Aline_Baller.pdf: 1118401 bytes, checksum: a6ef83398402780f3bf51364be72e883 (MD5) / Approved for entry into archive by Alexandra Maria Donadon Lusser Segali null (alexmar@fcav.unesp.br) on 2018-04-03T10:44:39Z (GMT) No. of bitstreams: 1 baller_ma_me_jabo.pdf: 1118401 bytes, checksum: a6ef83398402780f3bf51364be72e883 (MD5) / Made available in DSpace on 2018-04-03T10:44:39Z (GMT). No. of bitstreams: 1 baller_ma_me_jabo.pdf: 1118401 bytes, checksum: a6ef83398402780f3bf51364be72e883 (MD5) Previous issue date: 2017-02-23 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / A adição de água é uma das variáveis que otimiza o processo de extrusão, uma vez que favorece o umedecimento dos ingredientes e transferência de calor, proporcionando o cozimento adequado; ocasiona mudanças na viscosidade e nas características macroestruturais dos kibbles reduzindo o desgaste da rosca extrusora; e se adicionada em quantidades suficientes, diminui a taxa de ocorrência da reação de Maillard. Apesar de sua importância, não se localizaram estudos sobre os melhores intervalos de umidade de processamento para a produção de rações para gatos. O objetivo deste trabalho foi avaliar os efeitos da umidade da massa no canhão da extrusora sobre os parâmetros de processamento, macroestrutura dos kibbles, balanço de massa e energia, gelatinização do amido e teor de lisina reativa em alimentos extrusados para gatos. Uma fórmula padrão para gatos foi extrusada, e durante o processo de extrusão foram adicionadas seis diferentes quantidades de água no canhão extrusor, correspondendo as umidades da massa de 22%, 27%, 30%, 32%, 35% e 37% (tratamentos). O alimento foi produzido em extrusora de rosca simples e as condições de processamento foram estabilizadas para a dieta 22%, não sendo alteradas para as demais dietas. Os parâmetros registrados foram a temperatura do pré-condicionador, temperatura, pressão e produtividade da extrusora. Amostras de ração foram coletados a cada 15 minutos na saída da extrusora, sendo considerado cada coleta uma unidade experimental. A energia mecânica específica e a energia térmica específica, transferidas à massa, foram calculadas de acordo com Riaz (2007). A lisina reativa foi avaliada pelo método da O-metilisoureia (Moughan e Rutherfurd, 1996). Os dados obtidos foram submetidos à análise de variância (ANOVA) e as médias comparadas por contrastes polinomiais (P<0,05). A adição de água aumentou a umidade de processamento de forma linear (P<0,001), o que resultou em diminuição da pressão e temperatura de extrusão, redução quadrática da aplicação de energia mecânica específica (EME) (P<0,001), redução quadrática na densidade aparente e específica, e na expansão radial e longitudinal (P<0,01), sem alterar a força de ruptura e a gelatinização do amido das dietas. Houve ainda um aumento da lisina ligada, indicando maior complexação do aminoácido (P<0,001). Conclui-se que uma elevada umidade da massa no canhão leva à uma redução da EME, da temperatura, da pressão, da gelatinização do amido, explicado pelo aumento da fluidez da massa e consequente reduz do cisalhamento. Por outro lado, a baixa umidade da massa reduziu a expansão, a temperatura e o flash-off ou vaporização da água, fenômeno chave na formação celular e expansão do extrusado. / The addition of water is one of the variables that maximizes the extrusion process, since it favors the hydration of the ingredients and the heat transfer, providing a proper cooking; it also causes changes in the viscosity and macrostructural characteristics of the kibbles, reducing the wear of the extruder thread; if added in sufficient amounts it decreases the occurrence of Maillard reaction. Despite their importance, there are no studies evaluating the best processing moisture ranges for the production of cat food. The objective of this work was to evaluate the effects of the in-barrel moisture on the processing parameters, kibble macrostructure, mass and energy balance, starch gelatinization and reactive lysine content of extruded foods for cats. A standard formula for cats was extruded, and during the extrusion process six different amounts of water were added to the extruder barrel, corresponding to the moistures of22%, 27%, 30%, 32%, 35% and 37% (treatments).The feed was extruded in a single screw extruder and the processing conditions were stabilized for the 22% diet, they were not changed for the other diets. The productivity, pressure and temperatures of the conditioner and of the extruder were recorded. Feed samples were collected every 15 minutes at the end of the extruder, each sample was considered an experimental unit. The specific mechanical energy and specific thermal energy transferred to the mass were calculated according to Riaz (2007). The reactive lysine was evaluated by the O-methylisourea method (Moughan and Rutherfurd, 1996). The data were submitted to analysis of variance (ANOVA) and the means were compared by polynomial contrasts (P <0.05). Addition of water linearly increased the processing moisture (P <0.001), which resulted in a decrease in extrusion pressure and temperature, quadratic reduction of specific mechanical energy application (P <0.001), quadratic reduction in density apparent and specific, radial and longitudinal expansion (P <0.01), without altering the breaking strength and the starch gelatinization of the diets. There was also an increase in the bound lysine indicating greater amino acid complexation (P <0.001). It is concluded that an increase in in-barrel moisture leads to a reduction in the EME, the temperature, the pressure, the starch gelatinization, explained by the increase of the fluidity mass and consequent reduction of the shear. On the other hand, a low in-barrel moisture reduced expansion, a temperature and flash off, a key phenomenon in the cell formation and expansion of the extrudate.

Master of Science / Department of Grain Science and Industry / C.G. Aldrich / Novel ingredients have been a source of innovation and growth in the pet food market. Further, with rising trends in the humanization of pet food, there has been increased competition between the human food systems and pet food industry for high quality ingredients. Next-generation distillers dried grains (NG-DDG) are a sustainable alternative protein source that show a strong potential for use in companion animal diets. The objectives of this work were to determine the effect of NG-DDG on the extrusion of dry kibbles, the utilization of diets by dogs, the palatability of diets by dogs and cats, and to evaluate the amino acid profile and protein quality through a chick growth assay. Corn gluten meal (CGM) and soybean meal (SBM) were used as standards for comparison. Diets were extruded over 3 days in a complete block design. During extrusion, the NG-DDG kibbles had less radial expansion (P<0.05) compared to the CGM and SBM kibbles (2.62 vs. average 3.10 mm²/mm², respectively). The NG-DDG kibble also required a smaller (P<0.05) mass restriction-valve opening to increase die back-pressure. No other differences in extrusion parameters or kibble texture were observed. Twelve beagle dogs were arranged in a 3x3 replicated Latin Square and were each fed the 3 experimental diets to evaluate digestibility by use of titanium dioxide. Diet produced with CGM was more digestible (P<0.05) in terms of dry matter, organic matter, crude protein, crude fat, and gross energy. Additionally, dogs fed NG-DDG diets had larger (P<0.05) fecal mass than both CGM and SBM (55.65 vs 35.91 and 43.25 g/d, respectively), and a higher (P<0.05) fecal score than dogs fed the CGM diet (3.63 vs. 3.27). Diets were fed to both dogs and cats to assess palatability via a two-bowl test. Dogs had a preference (P<0.05) for CGM over SBM and NG-DDG, but cats showed a preference (P<0.05) for SBM and NG-DDG over CGM. To assess protein quality, one-day old chicks (CobbxCobb; n=120) were fed semi-purified diets containing test ingredients at a 10% crude protein inclusion level, as well as spray dried granulated egg (SDG) and a nitrogen-free basal diet (NEG) to serve as positive and negative controls, respectively. Chicks were arranged in a randomized block design with 6 chicks per pen, 1 pen per battery, and 4 pens per treatment. The protein efficiency ratio (PER) of each treatment was calculated as weight gain (g) per protein intake (g). All experimental treatments had a lower (P<0.05) PER value than the positive control. The PER for NG-DDG and CGM did not differ from each other and had the lowest value of all treatments (P<0.05; average 1.17). In summary, next-generation distillers dried grains can be used to make a similar kibble to CGM and SBM, are similar to SBM in terms of digestibility, and would be an acceptable source of protein in companion animal diets when paired with a supplemental protein source.

Made available in DSpace on 2014-06-11T19:25:34Z (GMT). No. of bitstreams: 0 Previous issue date: 2013-03-04Bitstream added on 2014-06-13T20:14:12Z : No. of bitstreams: 1 farhat_iagkm_me_araiq.pdf: 1810615 bytes, checksum: 5d9fa6051c33ffc0431648ceddfb8dba (MD5) / A Odontologia ainda não apresenta recomendação específica quanto ao tratamento adequado da superfície de cerâmicas a base de zircônia, a fim de melhorar sua adesão à dentina. Esta pesquisa estudou as propriedades Físico- Químicas dos diferentes tratamentos de superfície aplicados a corpos de prova confeccionados em zircônia estabilizados por ítria (Lava Frame Y-TZP, 3M ESPE), utilizados em restaurações sem metais. Foram aplicados diferentes condicionamentos ácidos (Ácido Fluorídrico entre outros ácidos) em sua superfície e o efeito da irradiação por feixe de laser Yb:YAG. Para a avaliação da união cerâmica/dentina foram realizados ensaios mecânicos de cisalhamento por extrusão, empregando-se corpos de prova cimentados com cimento resinoso (Panavia F, Kuraray Medical Inc., Okayama, Japan), em discos de dentina bovina. Os corpos de prova foram selecionados aleatoriamente para análise de superfície empregando-se microscopia eletrônica de varredura (MEV) antes de qualquer modificação superficial, após as modificações de superfície e após os ensaios mecânicos, e Difração de raios X, a fim de se observar a fase da zircônia existente em cada amostra / Dentistry does not present specific recommendation regarding the appropriate treatment of surface of the zirconia based ceramics in order to improve their adhesion to dentin. This research studied the Physical-Chemical properties of various surface treatments applied to specimens made of yttria-stabilized zirconia (Lava Frame Y-TZP, 3M ESPE), used in metal-free restorations. Will apply different conditioning acids (Hydrofluoric Acid and other acids) on the surface and the effect of irradiation by the laser Yb:YAG beam. To evaluate the ceramic / dentin union were performed mechanical tests shear extrusion, using specimens cemented with resin cement (Panavia F, Kuraray Medical Inc., Okayama, Japan) in bovine dentin discs. Specimens are randomly selected for surface analysis employing electron microscopy (SEM) before any surface modification, after the surface modifications and after the mechanical tests, and X-ray diffraction, to identify the phase of zirconia in each sample