The thesis has been focused on testing of micromethod of DNA isolation from leaves, fruits and fruit products. Jams were selected for the analysis of plant DNA in technologically processed foods. Plant leaves, fruits, and jams were homogenized using plastic copist in a lysis buffer containing 2% cetyltrimethylammonium bromide (CTAB) with 2.5M sodium chloride (NaCl). Microisolation of plant DNA was performed using poly(hydroxyethylmethacrylate-co-glycidylmethacrylate) – P(HEMA-co-GMA)microparticles. Isolated the DNA concentration and purity were assessed by UV light aborbance using a spectrophotometer. After that, amplification of the DNA was tested in PCR. Primers specific for plant ribosomal DNA: 18S_for a 5,8S_rev (PCR product - 700bp), 26S_for a 26S_rev (PCR product - 220 bp), 18S_for a 18¬S_rev (PCR product - 263 bp) were used. The PCR conditions were optimized and the effect of the amplicon length on its detection was followed. PCR products were detected by agarose gel electrophoresis. It was shown that DNA isolated from almost all of leaves using magnetic particles was in PCR-ready quality in contrary to the fruits. DNA amplified in PCR with primers giving short PCR products was isolated from almost all tested jams. The method must be optimalised, yet.

Micromethod of DNA isolation using magnetic particles is one of the modern technological methods used in DNA isolation, and makes the process simpler, more effective and faster. The main aim of this study was to isolate the DNA from various plant (tomato) food products, using different types of magnetic particles. The results were compared and the quantity, purity and the possibility of amplication of the isolated DNA among samples were found to be different. The DNA isolation method using magnetic particles P(HEMA-co-GMA) or HPS B-M-NH2 was shown to be the most effective in achieving the above mentiond parametres. DNAs from the analysed samples of plant food products were isolated in sufficient quantity and quality to be used in the conventional PCR. Differences in the possibility of the amplification of the isolated DNA stored at -20 °C during more than a half year were not found.

The decision regarding when and to what extent to use convenience food products is a perennial issue in the hospitality industry. Despite the pertinence of this issue in the industry, it has never been explicitly examined in the hospitality literature. Potential advantages of adopting convenience food products in food-service operations include: savings in time and costs, better portion and cost control, ease of training and evaluation, superior customer relationships through product consistency, increased safety, ease of storage, and added eye appeal. On the other hand, noticeable disadvantages may include: staff motivation problems, facilitated labor mobility, increased emotional labor for supervisor, health and nutrition down-sides, and more waste. Therefore, to further explore this issue, a paper and pencil survey was administered to culinary managers in a large university dining setting. Respondents included 132 chefs representing ten dining facilities. The results indicate that even though the time and labor cost savings brought about by the use of convenience food products are perceived as advantageous, the implied consistency of the final product and superior portion control are not as important. Furthermore, customer relationships, catering to special groups, and final products' eye appeal appear to be better facilitated by non-convenience foods. Even though it is easier to train chefs/ cooks/ employees to use convenience food products rather than non-convenience ones and these employees appear to be under less psychological pressure in their jobs, they will conversely be less motivated and worse paid. The theoretical and practical implications of these findings are discussed herein. / Master of Science

The purpose of this study is to investigate and gain a better understanding of the consumer's point of view of visual sustainability communication with a primary focus on eco-labels on food products. The study will further look into if an environmentally conscious consumer has the ability to make sustainable choices with the guidance of food packaging information. The aim of this study was to answer the question through a questionnaire survey and in further in-depth interviews with comparative visual analysis material of food packaging: Does an environmentally conscious consumer have the ability to make sustainable choices with the support of food packaging information? Based on data collected from the survey and the interviews there are many pitfalls for the consumer when choosing sustainable products because of a number of heuristics that are taken into account. Price and brand still play a big role in purchasing decisions. However, this study showed that there is a desire to act more sustainably. It also showed that there is a need for a new perspective of sustainability and how it is presented on food products. Eco-labels are of great importance, but as for the conclusion: the consumer needs more information to know whether sustainability claims are true or not.

A dinâmica do mercado e a constante reformulação de produtos alimentícios são contínuas, porém a monitoração das alterações na composição química é escassa. Ao mesmo tempo, as bases de dados de composição de alimentos devem ser continuamente atualizadas. Os objetivos desse trabalho foram realizar a avaliação comparativa do perfil nutricional de grupos de alimentos específicos no período de 2003 e 2013, bem como a sistematização do processo de decisão de produtos prioritários para atualização de bases de dados de composição química de alimentos. Para a realização dos objetivos propostos foi necessário atualizar dados da Tabela Brasileira de Composição de Alimentos (TBCA) e compilar novas informações. O conteúdo de carboidratos, lipídios, proteínas, fibra alimentar (FA) e energia de 259 produtos pertencentes e quatro grupos de alimentos pré-estabelecidos foram estudados para a avaliação comparativa dos produtos com dados de 2003 e 2013. As técnicas de estatísticas multivariadas (agrupamento e componentes principais), variação percentual e a diferença percentual (D%) foram utilizadas. Através da análise de subgrupamento (cluster) os produtos foram divididos por similaridade na composição química e pela análise de componentes principais (ACP) foi possível verificar que o subagrupamento para os cereais e carnes ocorreu, principalmente, pelo conteúdo de proteínas e carboidratos, enquanto que para leites e produtos manufaturados foi devido aos carboidratos e lipídios. Na maioria dos subgrupos foi possível observar diferença significante em pelo menos um componente através do teste t-Student pareado. Essas alterações são compatíveis com o relevante número de produtos que apresentaram redução pela variação percentual de lipídios nos leites (53 %), bem como aumento de FA e lipídios nos cereais (55 %) e carnes (40 %), respectivamente. Para a decisão de alimentos prioritários para atualização foram desenvolvidas etapas para a sistematização. A primeira consistiu em avaliar a adequação da composição química dos produtos através do cálculo da D%, onde os alimentos foram classificados como \"dados compatíveis\" ou \"dados não compatíveis\", gerando a categorização dos produtos em diferentes graus de prioridades de atualização (muito elevada, elevada, média e baixa). Posteriormente, dentro dessas categorias, foi considerada a importância do alimento em relação a sua aquisição, com informações dos produtos e marcas mais compradas pela população. De 330 produtos categorizados 82 são prioritários para atualização. Portanto, as técnicas de estatística empregadas e a variação percentual permitiram avaliar a mudança no conteúdo de componentes tanto de forma individual quanto conjunta com demais nutrientes para os grupos de alimentos selecionados, além de reforçar a necessidade de periódica monitoração no perfil nutricional dos alimentos. Paralelamente, a sistematização criada auxiliou na decisão de alimentos prioritários para atualização, resultando em relevante redução do número de produtos para serem atualizados, sendo um modelo útil para bases de dados. / The market dynamics and the constant reformulation of food products are continuous. At the same time, the food composition databases should be continuously updated. The aims of this work was to perform a comparative evaluation of the nutritional profile of specific food groups in the period from 2003 to 2013, as well as to make the systematization of the decision-making process for priority food products to update the food composition databases. To achieve the proposed aims it was necessary update data from the Brazilian Food Composition Database (TBCA) and compile new information. The content of carbohydrates, lipids, proteins, dietary fiber (DF) and energy of 259 products distributed in four groups was studied for comparative evaluation of food products with data from 2003 and 2013. Multivariate statistical techniques (Cluster and Principal Component Analysis), percentage change and calculating of the percentage difference (D%) were used. Through the Cluster Analysis the food products were divided by similarities in food composition and by Principal Component Analysis (PCA) was evaluated that clusters occurred for cereals and meats groups, mostly, according to the proteins and carbohydrates content, and milks and manufactured foods groups according to carbohydrates and lipids content. In most clusters it was a significant difference was observed in at least in one component accord to paired t- Student test. These changes are compatible with the analysis of percentage change, the relevant number of products that presented a reduction in lipids in milks (53 %), as well as increase in DF and lipids in cereals (55 %) and meats (40 %), respectively. For the decision of the priority food products to update steps were developed for the systematization. The first consists in evaluating the chemical composition of the products through D%, where the products were classified as \"consistent data\" or \"non-consistent data\", thus the food products were categorized with different grades of priority (Very High, High, Medium and Low). After that, between these categories, the food products were evaluated for their importance in relation to their purchase, with product information and most-bought brands. From 330 food 82 were priority to update. Therefore, the joint techniques applied allowed nutrient content change to be assessed both in an individually-based manner as well as in a group for the selected food groups and support the need for periodic monitoring of the nutritional profile of foods. At the same time, the systematization created helped in decision-making of priority food products to update, which resulted in relevant decrease in the number of priority foods to be updated, being a useful model for food composition databases.

No description available.

影響俄國民眾購買有機食品的因素之研究 / The aim of this paper is to explore consumers’ attitudes and identify factors influencing willingness to pay within the context of Russian organic food market. The Theory of Planned Behavior informs the research framework and the hypotheses are tested via hierarchical multiple regression analysis. The survey was distributed online and a total sample of 231 questionnaires was used for this study. The findings indicate that health concerns, knowledge of organic food and trust in organic food claims are all important predictors of consumers’ attitudes, as well as willingness to pay a premium price for organic food, while environment-consciousness appears to be unimportant in contrast to findings from previous research. Additionally, subjective norms are also found to have a strong influence on willingness to pay premium price for organic products.

The thesis discusses the various life stages of enterprise and indicators that characterize their different stages. The development of the company can be likened to natural organisms, businesses over time, undergo changes similar to all living organisms. The company is first born, continues to grow, mature, in later stage performance decreases, and eventually leads to extinction. Analyzed enterprises were engaged in the manufacture of food products, employed at least one worker and were doing business continuously from 2008 to 2013. The ultimate goal was to classify individual businesses into specific phases of development: formation, growth, stabilization, maturation, decline and extinction. Breakdown into various life stages was based on three methods. The first method examined developments in terms of sales for each company and compared it with the industry average. The second procedure was stricter, setting out the order of enterprises through the development of the three criteria. Third method chose only examples of companies which results of selected financial indicators best characterize a particular stage of development. According to the first two methods, most enterprises from the entire population are in the growth stage, least companies are at the stage of extinction.

A dinâmica do mercado e a constante reformulação de produtos alimentícios são contínuas, porém a monitoração das alterações na composição química é escassa. Ao mesmo tempo, as bases de dados de composição de alimentos devem ser continuamente atualizadas. Os objetivos desse trabalho foram realizar a avaliação comparativa do perfil nutricional de grupos de alimentos específicos no período de 2003 e 2013, bem como a sistematização do processo de decisão de produtos prioritários para atualização de bases de dados de composição química de alimentos. Para a realização dos objetivos propostos foi necessário atualizar dados da Tabela Brasileira de Composição de Alimentos (TBCA) e compilar novas informações. O conteúdo de carboidratos, lipídios, proteínas, fibra alimentar (FA) e energia de 259 produtos pertencentes e quatro grupos de alimentos pré-estabelecidos foram estudados para a avaliação comparativa dos produtos com dados de 2003 e 2013. As técnicas de estatísticas multivariadas (agrupamento e componentes principais), variação percentual e a diferença percentual (D%) foram utilizadas. Através da análise de subgrupamento (cluster) os produtos foram divididos por similaridade na composição química e pela análise de componentes principais (ACP) foi possível verificar que o subagrupamento para os cereais e carnes ocorreu, principalmente, pelo conteúdo de proteínas e carboidratos, enquanto que para leites e produtos manufaturados foi devido aos carboidratos e lipídios. Na maioria dos subgrupos foi possível observar diferença significante em pelo menos um componente através do teste t-Student pareado. Essas alterações são compatíveis com o relevante número de produtos que apresentaram redução pela variação percentual de lipídios nos leites (53 %), bem como aumento de FA e lipídios nos cereais (55 %) e carnes (40 %), respectivamente. Para a decisão de alimentos prioritários para atualização foram desenvolvidas etapas para a sistematização. A primeira consistiu em avaliar a adequação da composição química dos produtos através do cálculo da D%, onde os alimentos foram classificados como \"dados compatíveis\" ou \"dados não compatíveis\", gerando a categorização dos produtos em diferentes graus de prioridades de atualização (muito elevada, elevada, média e baixa). Posteriormente, dentro dessas categorias, foi considerada a importância do alimento em relação a sua aquisição, com informações dos produtos e marcas mais compradas pela população. De 330 produtos categorizados 82 são prioritários para atualização. Portanto, as técnicas de estatística empregadas e a variação percentual permitiram avaliar a mudança no conteúdo de componentes tanto de forma individual quanto conjunta com demais nutrientes para os grupos de alimentos selecionados, além de reforçar a necessidade de periódica monitoração no perfil nutricional dos alimentos. Paralelamente, a sistematização criada auxiliou na decisão de alimentos prioritários para atualização, resultando em relevante redução do número de produtos para serem atualizados, sendo um modelo útil para bases de dados. / The market dynamics and the constant reformulation of food products are continuous. At the same time, the food composition databases should be continuously updated. The aims of this work was to perform a comparative evaluation of the nutritional profile of specific food groups in the period from 2003 to 2013, as well as to make the systematization of the decision-making process for priority food products to update the food composition databases. To achieve the proposed aims it was necessary update data from the Brazilian Food Composition Database (TBCA) and compile new information. The content of carbohydrates, lipids, proteins, dietary fiber (DF) and energy of 259 products distributed in four groups was studied for comparative evaluation of food products with data from 2003 and 2013. Multivariate statistical techniques (Cluster and Principal Component Analysis), percentage change and calculating of the percentage difference (D%) were used. Through the Cluster Analysis the food products were divided by similarities in food composition and by Principal Component Analysis (PCA) was evaluated that clusters occurred for cereals and meats groups, mostly, according to the proteins and carbohydrates content, and milks and manufactured foods groups according to carbohydrates and lipids content. In most clusters it was a significant difference was observed in at least in one component accord to paired t- Student test. These changes are compatible with the analysis of percentage change, the relevant number of products that presented a reduction in lipids in milks (53 %), as well as increase in DF and lipids in cereals (55 %) and meats (40 %), respectively. For the decision of the priority food products to update steps were developed for the systematization. The first consists in evaluating the chemical composition of the products through D%, where the products were classified as \"consistent data\" or \"non-consistent data\", thus the food products were categorized with different grades of priority (Very High, High, Medium and Low). After that, between these categories, the food products were evaluated for their importance in relation to their purchase, with product information and most-bought brands. From 330 food 82 were priority to update. Therefore, the joint techniques applied allowed nutrient content change to be assessed both in an individually-based manner as well as in a group for the selected food groups and support the need for periodic monitoring of the nutritional profile of foods. At the same time, the systematization created helped in decision-making of priority food products to update, which resulted in relevant decrease in the number of priority foods to be updated, being a useful model for food composition databases.

Orientador: Arnaldo César da Silva Walter / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia Mecânica / Made available in DSpace on 2018-08-26T06:47:32Z (GMT). No. of bitstreams: 1 Ravagnani_RachelMarini_M.pdf: 2891702 bytes, checksum: 4f634859cc84db4cdd1d466fcb2787d1 (MD5) Previous issue date: 2014 / Resumo: Em virtude do crescente reconhecimento dos impactos adversos que podem ser causados pelo uso intensivo dos derivados de petróleo, os biocombustíveis surgem com o fim de promover soluções para problemas relacionados à redução de emissões de gases de efeito estufa, segurança de suprimento energético e redução da dependência do petróleo e seus derivados. No entanto, em virtude do aumento do consumo dos biocombustíveis, a sustentabilidade na produção da matéria-prima e conversão do produto final passou a ser pressuposto para que o atendimento às questões mencionadas acima fossem, de fato, cumpridas. A preocupação quanto ao estabelecimento de barreiras comerciais em virtude da implementação de esquemas de certificação para atestar o cumprimento aos requisitos de sustentabilidade tem início neste ponto, para os biocombustíveis. Como o mercado internacional de combustíveis renováveis ainda é recente, a avaliação dos impactos econômicos originados por esquemas de certificação torna-se impraticável e, por esta razão foi proposta uma análise comparada à setores mais maduros e experientes em relação aos esquemas de certificação. A fim de realizar tal comparação artigos que descreviam impactos econômicos dos setores de alimentos e produtos florestais madeireiros foram analisados. Do exame realizado, os impactos econômicos havidos em virtude da certificação puderam ser analisados e classificados para que, posteriormente, um paralelo pudesse ser traçado em relação a identificação de potenciais impactos para os biocombustíveis. O potencial dos esquemas de certificação para criação de barreiras comerciais não tarifárias provou-se complexo para a análise e, também, para constatação. Verificou-se que sua formação não pode ser taxativamente definida, dado que diversos fatores e variáveis interferem para tanto. De forma a complementar o estudo conduzido algumas noções de Direito Internacional e Comércio Internacional foram apresentadas. A configuração das barreiras comerciais não tarifárias, no âmbito da Organização Mundial do Comércio, a identificação de suas disposições nos diferentes acordos da OMC e o cabimento da discussão, no que concerne os biocombustíveis, são realizadas. Disputas envolvendo o estabelecimento ou exigência das avaliações de conformidade (certificados) também são apresentadas, tanto para os biocombustíveis quanto para os demais setores estudados, a fim de fornecer um panorama geral de tais exigências considerando o quadro regulatório internacional. As disputas envolvendo biocombustíveis são discutidas de forma mais profunda / Abstract: Due to the growing recognition of the adverse impacts caused by the intensive use of petroleum, biofuels emerge as alternatives to promote solutions to problems related to reducing of greenhouse gases emissions, security of energy supply and reducing dependence on oil and its derivatives. However, due to the increased consumption of biofuels, sustainability in the production of the feedstock and conversion of the final product became a requirement so that the issues mentioned above are fulfilled. The concern regarding the establishment of trade barriers for biofuels due to the settlement of certification schemes that attest compliance with sustainability requirements takes place at this point. As the international market for renewable fuels is still recent, the assessment of economic impacts originated by certification schemes becomes impractical and, for this reason, a compared analysis to more mature and experienced sectors in relation to certification schemes was proposed. In order to accomplish such comparison, articles related with the food and timber sectors, assessing economic impacts were analyzed. From the examination conducted, economic impacts due to certification schemes could be analyzed and classified so that, later, a parallel could be drawn considering the identification of probable impacts for biofuels. The potential of certification schemes to create non-tariff trade barriers proved complex for analysis and for verification. It was found that the creation of trade barriers cannot be categorically defined since many factors and variables interfere. To complement the conducted study some notions of International Law and International Trade are presented. The configuration of non-tariff trade barriers under the World Trade Organization (WTO), the identification of its provisions in several WTO agreements and the pertinence of the discussion regarding biofuels are carried out. Disputes involving the establishment or requirement of conformity assessments (certificates) are also presented for biofuels and for the other sectors studied, in order to provide an overview of these requirements, considering the international regulatory framework. The disputes involving biofuels are discussed in depth / Mestrado / Planejamento de Sistemas Energeticos / Mestra em Planejamento de Sistemas Energéticos