Background Long life does not inevitably mean more healthy years; older women have an increased risk of disabilities, diseases and adverse life events. Nevertheless, many older women experience health. This may be explained by possessing resources that promote health, despite adversities. Inner strength is seen as a resource as such. In this thesis inner strength is interpreted according to a theoretical model where inner strength comprises four interrelated and interacting dimensions: connectedness, creativity, flexibility and firmness, and being rated by the Inner Strength Scale (ISS). Aim and methods The overall purpose of this thesis was to explore inner strength as a health resource among older women. In study I six focus group interviews were performed with older women (66-84 years; n = 29) and the interviews were analysed by a concept driven approach and by means of qualitative content analysis. Studies II–IV had a quantitative, cross-sectional design. A questionnaire was sent to all older women (65 years and older) living in Åland, an autonomous island community in the Baltic Sea, and 1555 (57%) women responded. The data was analysed using descriptive and inferential statistics. Results In study I, exploring how inner strength and its dimensions can be identified in narratives of older women, connectedness was interpreted as a striving to be in communion, creativity as the ability to make the best of the situation, firmness as having a spirit of determination – “it is all up to you”, and flexibility as a balancing act. The results of study II showed that strong inner strength was associated with better mental health, but not physical health. In exploring factors associated with health-related quality of life, fewer symptoms of depressive disorders was the strongest explanatory variable, and together with not feeling lonely associated with better both physical health and mental health. Better physical health was also explained by not having a diagnosed disease, being of lower age and the opportunity to engage in meaningful leisure activities. Better mental health was additionally explained by having enough money for personal needs. In study III the result showed that non-depressed women were likely to have a strong inner strength, as well as never or seldom feeling lonely, taking fewer prescribed drugs, feeling needed and having the opportunity to engage in meaningful leisure activities. In study IV poorer mental health was associated with weaker inner strength in total, and in all four dimensions of inner strength. Symptoms of depressive disorders and feeling lonely were related to lower scores in three of the dimensions (except firmness and creativity, respectively) and poorer physical health was associated with lower scores in two of the dimensions (firmness and flexibility). Some other health threats were significantly associated with only one of the dimensions (connectedness or creativity), and others were not significantly associated at all. Conclusion The results add nuance to the notion of inner strength and deepen empirical knowledge about the phenomenon. It is elucidated that the ISS can be used not only to rate inner strength but also to offer guidance as to the areas (i.e. dimensions) in which interventions may be profitable. It is further shown that inner strengths can be identified in narratives of older women. Mental ill health has shown to have overall the strongest association with weakened inner strength among community-dwelling older women. The causality can, though, not be studied due to the cross-sectional design; therefore, longitudinal studies are recommended. Notwithstanding that limitation, the findings can be used as a knowledge base in further research within this field.

Difficulties in controlling and forecasting avocado fruit ripening and the highly perishable nature of the crop once harvested, are the major causes of concern for avocado traders. In particular, the simultaneous presence of many suppliers may account for increased fruit variability during ripening. Avocado is a climacteric fruit with consistent ethylene production after harvest which is also related to high perishability. However, the mechanisms regulating ethylene biosynthesis and mesocarp softening are not completely understood. In order to study such effects, avocado fruit from different growing areas and harvested at various maturity stages, were investigated and the biochemical and physiological changes during ripening at both 18 and 23°C were studied. Mesocarp softening and fatty acid content discriminated fruit maturity and growing area, respectively, whereas C7 sugars (D-mannoheptulose and perseitol) discriminated length of fruit shelf life. For the first time, oleic acid content presents in the oil mesocarp was found to depend on fruit sources making of this a suitable indicator of avocado fruit growing area. In contrast, sugar content declined along fruit maturity and ripening. In particular the mannoheptulose presents in avocado mesocarp might be use to estimate avocado fruit shelf life. Indeed, fruit harvested late in season were found to have a lower C7 content than earlier harvest fruit and a faster softening, regardless fruit source. However, sugars content changed between growing area, thus a general C7 threshold defining fruit storability seems to be not definable. Furthermore, other possible indicators of fruit maturity and/or ripening stage have been searched in the cell wall constituents of avocado mesocarp. Thus, the structural carbohydrates profile of avocado mesocarp investigated with a new immunological method changed during ripening and harvest time (early and late season), suggesting a possible effect of cell wall composition on fruit ripening regulation. Also, the possible use of ethylene application in reducing the high heterogeneity noted on imported fruit from South Africa was also evaluated through different consignments. Results showed ethylene efficacy changed depending on harvest time and fruit dimension with less efficacy of the treatment on fruit harvested at the end of the season and characterised by smaller size.One of the most commercialized avocado cultivars, Hass, is peculiar in that its skin colour changes from green to deep purple as ripening progresses. The most common ripening indicator of avocado fruit is the mesocarp firmness and the destructive nature of this evaluation increases losses in the avocado industry. The availability of a non-destructive indicator of fruit ripening represents an important advantage for avocado consumers and importers. Thus, the possible relationship between mesocarp softening, skin colour were objectively evaluated (C*, L*, and H°), and the main pigment, cyanidin 3-O-glucoside, was investigated. Cyanidin 3-Oglucoside was confirmed to be the main anthocyanin present in avocado cv. Hass peel, regardless of preharvest factors. However, differences in its content were noted between shelf life temperatures. A higher relationship between hue angle and firmness was detected in late harvest fruit, whereas no correlation was found between anthocyanin content and firmness. Avocado skin is also involved in defence mechanisms due to the presence of antifungal and phenolic compounds. These phenolic compounds represent a natural protection against pathogenic infections and seem to be down regulated during ripening. The main phenolics were identified and quantified, using a new analytical method which was validated and optimised. Epicatechin, chlorogenic acid and procyanidin B2 were found to be present in the skin tissue and quantified using this assay and found to vary during shelf life and seasons. Although phenolics were present in minor amounts, in avocado pulp they are involved in mesocarp discoloration incidence, and therefore with fruit postharvest quality. Due to a lack of information, a new straightforward method for the identification and quantification of the main phenolics present in avocado mesocarp was developed. Finally, a commercial trial was undertaken to ensure that the results obtained in the laboratory can be reproduced in the market place. In conclusion, postharvest markers can define avocado fruit maturity and growing area and give guidelines in the control of avocado shelf life. Moreover, new methods for the investigation of the phenolic profiles (peel and mesocarp) and the characterisation of cell wall structures can be further tools in the management of avocado fruit postharvest quality.

Orientadores: Mirna Lúcia Gigante, Renato Grimaldi / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-27T07:11:54Z (GMT). No. of bitstreams: 1 Queiros_MayaradeSouza_M.pdf: 10790431 bytes, checksum: 9180a58c6d003d9587519df936a3423e (MD5) Previous issue date: 2015 / Resumo: Embora muito valorizada por suas características de sabor e aroma, a manteiga tem como desvantagem a difícil espalhabilidade a baixas temperaturas. A modificação das características funcionais da manteiga pode ser alcançada modificando-se sua composição e estrutura física. O objetivo deste trabalho foi avaliar o efeito da adição de oleína sobre as características de composição e estrutura da manteiga. A fração oleína adicionada ao creme de leite antes da fabricação da manteiga foi obtida através do fracionamento a seco duplo da gordura anidra do leite (GAL). O fracionamento duplo da GAL para obtenção da oleína foi realizado em reator encamisado com controle de agitação e temperatura. As frações obtidas foram caracterizadas quanto à composição em ácidos graxos, conteúdo de gordura sólida, isoterma de cristalização, e comportamento térmico. A manteiga foi fabricada utilizando-se creme de leite ou creme de leite adicionado de 50% de oleína. As manteigas foram caracterizadas quanto à composição físico-química e de ácidos graxos, cor instrumental, conteúdo de gordura sólida, ponto de fusão, isoterma de cristalização e comportamento térmico. Foi ainda avaliado o efeito do tempo de exposição à temperatura ambiente sobre a firmeza das manteigas. O delineamento experimental utilizado foi um esquema fatorial 2 x 2 em blocos inteiramente casualizados. O experimento completo foi repetido três vezes e os dados foram avaliados por Análise de Variância (ANOVA) e teste de Tukey para comparação de médias ao nível de significância de 5%. A oleína obtida após duplo fracionamento apresentou características físicas que evidenciaram seu potencial para ser adicionada ao creme de leite, a fim de modificar a funcionalidade da manteiga. A manteiga adicionada de oleína diferiu significativamente da manteiga controle e apresentou menor conteúdo de gordura sólida, maior tempo para cristalizar, menor ponto de fusão, menor gasto de energia para fundir e consequentemente menor firmeza. Estas características sugerem que a menor firmeza observada para a manteiga adicionada de oleína deveu-se, possivelmente, à forma de organização da rede de cristais de gordura sólida na gordura líquida. Quando exposta à temperatura ambiente, a firmeza das manteigas diminuiu ao longo do tempo, no entanto, a manteiga adicionada de oleína apresentou significativamente menor firmeza, tanto após 01 dia de armazenamento a 5 °C, como após 07 dias. O conjunto dos resultados indicou que a manteiga com adição de oleína apresentou menor firmeza sob refrigeração e quando exposta ao ambiente, possivelmente devido à organização da rede de cristais de gordura sólida na maior fração de gordura líquida na manteiga adicionada de oleína / Abstract: Although butter is highly valued for its flavor and aroma characteristics, it has the disadvantage of unsatisfactory spreadability at low temperatures. The functional characteristics of butter can be modified by changing its composition or physical structure. The objective of this study was to evaluate the effect of olein addition on the composition and structure of butter. The olein fraction added to the cream before butter manufacture was obtained by double dry fractionation of anhydrous milk fat (AMF), which was carried out in jacketed reactor with agitation and temperature control. The obtained fractions were characterized according to the fatty acid composition, solid fat content, isothermal crystallization and thermal behavior. Butter was manufactured using commercial cream or cream containing 50% olein. Butter samples were characterized for physicochemical composition and fatty acids, instrumental color, solid fat content, melting point, isothermal crystallization and thermal behavior. The effect of exposure time at room temperature on the firmness of butter was also assessed. The experimental design was a 2 x 2 factorial arrangement in completely randomized blocks with three repetitions. Data were evaluated by analysis of variance (ANOVA) and Tukey's test for means comparison at 5% significance level. The olein fractions obtained by double fractionation presented physical characteristics with potential to be added to the cream to modify butter functionality. Butter containing olein was significantly different from the control, and presented lower solid fat content, higher crystallization time, lower melting point, lower energy required to melt and consequently lower firmness. These results suggest that the lower firmness observed for butter containing olein was possibly due to the structural organization of the solid fat crystals network in the liquid fat. Despite the firmness of butter decreased over time when exposed to room temperature, butter containing olein exhibited significantly lower firmness, both after 01 and 07 days of storage. The results indicated that butter containing olein presented less firmness under refrigeration conditions and when exposed to the environment, possibly due to the organization of solid fat crystals network in the higher liquid fat fraction of butter containing olein / Mestrado / Tecnologia de Alimentos / Mestra em Tecnologia de Alimentos

Two experiments were conducted to determine the influence of light on 'Norman' and 'Cresthaven' peach fruit quality characteristics. Of primary interest was the relationship between ground color and flesh firmness. Light levels were manipulated by use of shade cloth, reflective mulch, and aluminum foil. 'Norman' trees, with a randomly chosen half of the canopy covered with 73% shade cloth, had fruit with lower levels of red color, soluble solids concentration (SSC), specific leaf weight, and average photosynthetic photon flux (PPF) than did non-shaded trees. Foil-covered 'Cresthaven' fruit were larger, less firm, and had lower SSC than non-covered fruit. Covered fruit developed yellow but not red color. Position of the fruit within the canopy of the tree also affected fruit quality characteristics. Inside fruit on both 'Norman' and 'Cresthaven' trees were smaller and firmer, had lower SSC, and were less red than fruit from the canopy exterior. The position effect was probably due to the degree of light exposure and not to the distance from the roots. Fruit on the inside of the tree canopies received much lower average PPF than outside fruit. Relationships were evaluated between ground color and firmness for both cultivars. At a given hue angle, fruit developing in high-light environments were firmer than fruit from low-light environments for 'Cresthaven', but the opposite was true for 'Norman'. Therefore, canopy position or the light environment in the vicinity of the developing fruit does not consistently influence the relationship between hue angle on the non-blush side of the fruit, and flesh firmness. / Master of Science

Charles Dickens’s David Copperfield abounds with fatherless and motherless children, whose development into adolescence and adulthood is strongly affected by the parenting skills of the remaining parent. This essay studies different parenting and educational practices in the novel to see their impact on the behaviour and personality of the children. In Victorian England, two opposing views of childhood flourished: the Puritan one believing in childhood depravity, and the Romantic view based on childhood innocence. In addition, there were gender differences in upbringing stemming from the middle-class cult of domesticity as well as differences based on class distinctions. While Dickens seems to accept moral firmness, the Victorian ideal of manhood and womanhood, as the main goal of upbringing, he appears to disagree with Victorian child management practices. This essay shows the deficiencies and negative outcomes of the parenting styles based on the two opposing moral views, depicted in Mr. Murdstone’s Puritan discipline and Mrs. Steerforth’s parenting, which reflects the Romantic view of the child.  On the basis of the negative consequences of these two extremes, Dickens stresses the importance of a sound view of the child exemplified by Aunt Betsey’s loving discipline accompanied by guidance and responsibility, as well as by the educational practices in Doctor Strong’s school. Furthermore, this Victorian Bildungsroman emphasises the importance of a confidential loving relationship between the guardian and the child as well as proper education and social conditioning.

The purpose of this study is to investigate Sarah and Ruth – the matriarchs and women of The Old Testament – as women in a world dominated by men, and the issue in this study is about what contextual symbolism and function Sarah and Ruth have with the starting point from their contextual roles and status in a world of patriarchs. The method of this study is the hermeneutic attempt to create an interpretive community combined with descriptions from religious texts and research. This study comes to the conclusion that the biblical women Sarah and Ruth in their chosenness have the gift and values of timelessness sprung from virtues of faithful love, smartness, firmness, pride and loyalty in a world where men, for good and for worse, set the boundaries but women suffer the consequences.

Submitted by Joyce Helena Modesto null (36876378837) on 2017-06-08T17:56:54Z No. of bitstreams: 1 TESE JOYCE FINALIZADA E CORRIGIDA.docx.pdf: 1726818 bytes, checksum: 4cfada3fc5206f7c2fd7b8136c8f1d70 (MD5) / Rejected by LUIZA DE MENEZES ROMANETTO (luizamenezes@reitoria.unesp.br), reason: Solicitado pela autora. on 2017-06-12T13:08:45Z (GMT) / Submitted by Joyce Helena Modesto null (36876378837) on 2017-06-12T13:17:27Z No. of bitstreams: 1 TESE MODESTO, J. H..pdf: 6547065 bytes, checksum: 26fde48d9dd948f19a0ee6828d833511 (MD5) / Approved for entry into archive by LUIZA DE MENEZES ROMANETTO (luizamenezes@reitoria.unesp.br) on 2017-06-12T13:29:25Z (GMT) No. of bitstreams: 1 modesto_jh_dr_bot.pdf: 6547065 bytes, checksum: 26fde48d9dd948f19a0ee6828d833511 (MD5) / Made available in DSpace on 2017-06-12T13:29:25Z (GMT). No. of bitstreams: 1 modesto_jh_dr_bot.pdf: 6547065 bytes, checksum: 26fde48d9dd948f19a0ee6828d833511 (MD5) Previous issue date: 2017-04-10 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / O experimento foi realizado na Fazenda Experimental São Manuel, da Faculdade de Ciências Agronômicas da UNESP, Campus de Botucatu (SP), nos anos de 2014 e 2015. Objetivou-se avaliar o efeito da aplicação pré-colheita de cloreto de cálcio (CaCl2) na qualidade de frutos da amoreira preta ‘Tupy’. Foram avaliadas plantas, cujas mudas foram plantadas em 23/06/2009. Conduziram-se seis hastes mais vigorosas, numa área experimental não irrigada, no sistema de espaldeira em T, com dois arames e com 1,2 metros de altura. O espaçamento foi de 0,6 m entre plantas e 4,0 m entrelinhas e a densidade de plantio de 4.166 plantas ha-1. No experimento o delineamento experimental adotado foi de blocos casualizados em fatorial 4 x 3, sendo o primeiro fator correspondente às concentrações de cloreto de cálcio (0; 1,5; 3 e 4,5 %) e o segundo aos números de aplicações (1, 2 e 3 aplicações). A fase fenológica adotada para a primeira aplicação do cloreto de cálcio foi dos frutos verdes em início de inchamento e ainda aderidos aos restos florais. Quando realizada mais de uma aplicação, havia um intervalo de cinco dias entre uma e outra. Foram realizadas avaliações físicas, físico-químicas, bioquímicas e enzimáticas nos frutos. Os níveis de Ca+2 foram aferidos nas folhas antes e após as aplicações com CaCl2 e nos frutos logo que realizada a colheita. A aplicação de CaCl2 em pré-colheita, na concentração de 4,5 %, quando os frutos estavam na fase fenológica de inchamento dos frutos com restos florais, promove menor perda de massa, maior firmeza e conteúdo de ácido ascórbico em amoras-pretas ‘Tupy’. Maiores concentrações de CaCl2 promovem decréscimo dos teores de açúcares solúveis redutores e totais, atividade antioxidante e polifenóis totais. / The objective of this experiment was to evaluate the effect of pre-harvest application of calcium chloride (CaCl2) on 'Tupy' blackberry fruits, which was carried out at the São Manuel Experimental Farm, at the Faculty of Agronomic Sciences of UNESP, Botucatu Campus (SP), in the years 2014 and 2015. As the fruits of the black mulberry 'Tupy' plants were evaluated, whose seedlings were planted on 06/23/2009. Six more vigorous stems were conducted in a non-irrigated experimental area in the T-tier system with two wires and 1,2 meters in height. The spacing was 0,6 m between plants and 4,0 m between rows and the planting density of 4,166 plants ha-1. In the experiment, the experimental design was a randomized block in factorial 4 x 3, the first factor corresponding to the concentrations of calcium chloride (0, 1,5, 3 and 4,5 %) and the second to the numbers of applications (1, 2 and 3 applications). The phonological phase adopted for the first application of calcium chloride was of the green fruits at the beginning of swelling and still adhered to the flower remains. When more than one application was performed, there was an interval of five days between one application and another. Physical, physicochemical, biochemical and enzymatic evaluations were performed on the fruits. The levels of Ca+2 were measured in the leaves before and after the applications with CaCl2 and in the fruits as soon as the harvest was carried out. The application of pre-harvest CaCl2, at a concentration of 4,5 %, when fruits were in the phonological stage of fruit swelling with floral remains, promotes lower weight loss, higher firmness and ascorbic acid content in blackberries ‘Tupy’. Higher concentrations of CaCl2 promote reduction of soluble and total soluble sugars, antioxidant activity and total polyphenols.

[pt] A qualidade de um cigarro pode ser avaliada por parâmetros físicoquímicos. A caracterização de muitos destes parâmetros é essencial para a definição dos índices utilizados por um fabricante de cigarros para acompanhamento do produto no mercado. A firmeza do cigarro é um dos parâmetros utilizados para definição desses índices, e avalia seu grau de rigidez, podendo ser definido, de uma maneira geral, como a relação entre o diâmetro final do cigarro, após a realização de um ensaio de compressão, e o diâmetro inicial. A Firmeza é função de três variáveis: deformação vertical do cigarro, produzida pela aplicação de uma força padronizada, valor especificado de umidade no fumo e circunferência média do cigarro. Com o objetivo de possibilitar a comparação entre os diversos produtos, a firmeza medida é corrigida para um valor de referência de umidade, previamente especificado, pela utilização de um modelo exponencial. Apesar deste modelo ter sido devidamente validado para os produtos Souza Cruz, e ter sido considerado aceitável para determinação da firmeza corrigida, não foram avaliadas as incertezas associadas à sua utilização. Neste trabalho, foram utilizados nos ensaios onze (11) tipos de cigarros e medida a firmeza conforme os procedimentos adotados pela empresa, previamente qualificados. O método dos mínimos quadrados foi utilizado para o desenvolvimento de modelos, juntamente com a estimativa das incertezas. Neste estudo foram avaliados também outros modelos, no sentido de se obter aquele que gerasse resultados com menores incertezas, bem como a avaliação dos parâmetros que contribuem para o aumento da incerteza de medição da firmeza corrigida. Foi concluído que as características do produto contribuem para a elevada incerteza associada, o que resulta em repetitividade não muito boa. Com base nestes resultados, sugere-se o estabelecimento de critérios de aceitação do produto, compatíveis com as incertezas associadas à medição, comparando-se com os valores de Firmeza normalmente aceitos e testados pelo mercado. / [en] Cigarette quality can be evaluated by physical and chemical parameters. Characterizing most of these parameters is essential to defining the indices cigarette manufacturers use while monitoring the product on the market. Cigarette firmness is one of the parameters used for defining these indices and evaluates cigarette degree of rigidity. Generally, it can be defined as the ratio of the final cigarette diameter, following a compression assay, to its initial diameter. Firmness is a function of three variables: cigarette upright deformation as produced by applying a standard load; specified tobacco moisture, and cigarette mean circumference. With a view to enabling comparison between several products, the measured firmness is corrected to a previously specified reference moisture value by having use of an exponential model. In spite of this model having been properly validated for Souza Cruz products and considered as acceptable for the determination of corrected firmness, the uncertainties associated with its use have not been evaluated. The trials described in this paper used eleven (11) types of cigarettes and the firmness was measured as per previously qualified procedures used by Souza Cruz. The method of minimum squares was used in the development of models jointly with uncertainty estimate. Also evaluated in this study were other models so as to achieve that which could generate results with lowest uncertainties and those parameters which contribute to increasing uncertainty of corrected firmness measurements. The conclusion was that product characteristics contribute to increasing the associated uncertainty which results in poor repeatability. On the basis of these results, it is suggested that product acceptance criteria be established that are compatible with measurement associated uncertainties by comparing these with firmness values usually accepted and tested by the market.

La conservation des mangues 4ème gamme est limitée par le brunissement enzymatique et la perte de fermeté dus aux différentes opérations de transformation. Cette thèse propose un nouvelle approche pour améliorer la conservation de mangues 4ème gamme : l’application de traitements thermiques par immersion et/ou la conservation sous atmosphère modifiée : passive ou active (5% O2 – 5 % CO2) ou des enrobages (chitosane). Ce travail a permis tout d’abord de déterminer un couple température / temps optimal: 50 °C / 30 min qui permet de maintenir la qualité de plusieurs variétés de mangue (Keitt, Kent, Tommy Atkins). Les effets du traitement thermique sur l’intensité respiratoire, la couleur, la fermeté, les teneurs en antioxydants : vitamine C, caroténoïdes et phénols totaux, et sur l’activité de plusieurs enzymes (pour la fermeté : PME, PG, b-GAL ; et pour la couleur : PPO et PAL) ont été étudiés. Ces travaux ont montré que durant 9 jours à 6 °C, le traitement thermique maintient principalement la couleur par réduction de l’activité de la PPO et réduit la perte en fermeté par réduction de l’activité des enzymes pectolytiques (PME et b-GAL). Par ailleurs, les atmosphères modifiées semblent moins efficaces pour le maintien de la couleur et de la fermeté des mangues 4ème gamme. L’association du traitement 50°C/ 30 min avec une conservation sous atmosphère modifiée apporte peu d’effets additionnels et a même parfois un effet inhibiteur / The storage of fresh-cut mangoes is limited by the enzymatic browning and the loss of firmness due to the various operations of process. This work proposes a new approache to improve the storage of fresh-cut mangoes by: application of heat treatments by dipping with, or not, a storage under modified atmosphere: passive or active (5% O2 - 5% CO2) or using coatings (chitosane). The first step of this work was to determine the traitement 50 °C/30 min as an optimal treatment which maintian the quality of several varieties of mango (Keitt, Kent, Tommy Atkins). Effects of the heat treatment on the respiratory intensity, the color, firmness, the contents antioxydants: vitamin C, carotenoids and phenols total, and on the activity of several enzymes (PME, PG, b-GAL: for firmness; and PPO and PAL for colour changes) were studied. This work showed that during 9 days at 6 °C, the heat treatment maintains mainly the color by reduction of the activity of PPO and reduces the loss in firmness by reduction of the activity of the pectolytic enzymes (PME et b-GAL). In addition, the modified atmospheres seem less effective for the maintenance of the color and the firmness of freshcut mangoes. Combination of heat treatment with a modified atmosphere storage and have less additional effects and has even sometimes an inhibiting effect

No description available.