Orientador: Ana Carolina Conti e Silva / Banca: Natália Soares Janzantti / Banca: Adriana Barbosa Santos / Banca: Valéria Paula Rodrigues Minim / Banca: Vanessa Dias Capriles / Resumo: A casca de banana é um resíduo agroindustrial, rica do ponto de vista nutritivo e com potencial para utilização no desenvolvimento de um novo produto. Neste sentido, o objetivo geral deste trabalho foi estudar o efeito da adição da farinha da casca de banana na elaboração de barras de cereais. A metodologia de modelagem de misturas foi utilizada para investigar os efeitos da farinha da casca de banana, flocos de arroz e farinha de aveia na aceitação sensorial e características físicas das barras de cereais; as formulações mais e menos aceitas tiveram seus perfis sensoriais avaliados por meio de análise descritiva; e o armazenamento das barras de cereais foi estudado quanto aos compostos bioativos e propriedades de textura. Proporções equivalentes dos três componentes (farinha de casca de banana, flocos de arroz e farinha da aveia) e a interação binária de farinha de casca de banana e flocos de arroz resultaram em barras de cereais com um grau de aceitação na região de melhor resposta do diagrama triangular. Ainda, a farinha da casca de banana interagiu com flocos de arroz e a farinha de aveia, promovendo mudanças na cor, volume específico e adesividade das barras de cereais. O mapa de preferência externo mostrou que a barra de cereal com 50% de farinha de casca de banana e 50% de flocos de arroz e a barra de cereal com 17% de farinha de casca de banana/66% de flocos de arroz/17% de farinha de aveia foram caracterizadas pela aceitação pela aparência, textura, sabor e aceitação global, bem como maior volume específico, força de ruptura e dureza; a formulação com iguais proporções dos três ingredientes foi caracterizada pela aceitação pelo aroma e baixas intensidades de vermelho, amarelo e croma. A adição da farinha de casca de banana também mudou a intensidade dos termos descritores das barras de cereais, resultando em diferentes perfis sensoriais em relação à barra comercial. Barras com maior... / Abstract: The banana peel is an agro-industrial residue, rich regarding to nutritive value and with potential to be used in the development of a new product. In this way, the objective of this work was to study the effect of addition of the banana peel flour in production of cereal bars. The mixture modeling methodology was used to investigate the effects of banana peel flour, rice flakes and oat flour on the sensory acceptability and physical characteristics of the cereal bars; the most and least accepted formulations had their sensory profiles evaluated through descriptive analysis; and the storage of the cereal bars was studied regarding to bioactive compounds and texture properties. Equivalent proportions of three components and binary mixtures of banana peel flour and rice flakes resulted in bars with liking degree in the region of higher response in the triangular diagrams. Yet, the interaction between banana peel flour with rice flakes or oat flour promoted changes to the color, specific volume and adhesiveness of the cereal bars. The external preference mapping showed that cereal bar with 50% of banana peel flour and 50% of rice flakes and the cereal bar with 17% of banana peel flour /66% of rice flakes/17% of oat flour were characterized by the acceptability by appearance, texture, flavor and overall acceptability, as well as greater specific volume, force of rupture and hardness; the formulation with equal proportions of the three ingredients was characterized by acceptability by the aroma, and low intensities of red, yellow and chroma. The addition of banana peel flour also changed the intensity of descriptive terms of the cereal bars, resulting in different sensory profiles in relation to the commercial bar. Cereal bars with higher quantities of banana peel flour were characterized by dark color, banana aroma and bitter taste, while cereal bar with lowest quantity of banana peel flour was characterized by amount of rice flakes and ... / Doutor

Orientador: Ana Carolina Conti e Silva / Banca: Ellen Silva Lago Vanzela / Banca: José de Ribamar Silva Barros / Banca: Rejeana Márcia Santos Lima / Banca: Vanildo Luiz Del Bianchi / Resumo: O mel é um alimento de composição complexa e variável em função do tipo de abelha que o elabora, das fontes de néctar e condições climáticas e edáficas da região. Neste sentido, ampliar o conhecimento sobre a produção e o mel de Melipona fasciculata (Tiúba) é essencial para contribuir com a definição de parâmetros de identidade e qualidade deste produto. Portanto, o objetivo deste estudo foi determinar as características de qualidade de méis de Tiúba (Melipona fasciculata Smith, 1854, Hymenoptera, Apidae) produzidos em duas Bacias Hidrográficas do Estado do Maranhão (Munim e Pericumã), tomando como linha de base as características do mel de Apis mellifera L. O sistema de criação da abelha M. fasciculata (Tiúba), apresentou características predominantemente semi-artesanais, desprovido de manejo técnico e medidas higiênico sanitárias de processamento e conservação do produto. Mesmo nessas condições, a qualidade microbiológica da maioria das amostras de mel (95%) esteve apta para consumo humano. O mel de M. fasciculata (Tiúba) da Bacia Hidrográfica do Munim foi caracterizado pelo teor de sólidos solúveis e cinzas, enquanto a umidade caracterizou as amostras da Bacia Hidrográfica de Pericumã e os açúcares redutores as de mel de Apis mellifera. Os parâmetros físico-químicos dos méis de M. fasciculata (Tiúba), em sua maioria, não se enquadraram na legislação brasileira para Apis mellifera. Os tipos polínicos foram principalmente das famílias botânicas Solanaceae e Pontederiaceae,... / Abstract: Honey is a food substance of complex and variable composition depending on the kind of bee, the nectar sources, and the climatic and edaphic conditions in a given region. Enlarging the body of knowledge on both the honey and the honey production by Melipona fasciculata is crucial to define identity and quality parameters for the honey produced by this species. This study aimed to determine quality parameters for the honey produced by the species M. fasciculata (Smith, 1854, Hymenoptera, Apidae) in two river basins (i.e., Munim and Pericuma) in the State of Maranhao, Brazil. The characteristics of the honey produced by species Apis mellifera was used as a baseline. Semi-artisanal beekeeping of M. fassciculata was performed without formal handling techniques and without hygiene and sanitary measures for product processing and preservation. However, 95% of the honey samples produced under such conditions proved to have adequate microbiological quality for human consumption. The honey samples produced by M. fasciculata in the Munim river basin had larger amount of gray soluble solids, while the samples produced in the Pericuma river basin were more umid and featured more reducing sugars as compared to honey produced by Apis mellifera. Most of the physical and chemical characteristics of the M. fasciculata honey did not comply with the standards established by the Brazilian law for Apis mellifera honey. Most pollen types belonged to botanical families solanaceae and pontederiaceae ... / Doutor

Orientador: Maria Aparecida Mauro / Banca: Ivanise Guilherme Branco / Banca: Silvana Pedroso de Góes-Favoni / Banca: Natália Soares Janzantti / Banca: Ellen Silva Lago Vanzela / Resumo: Mangas minimamente processadas são altamente perecíveis, todavia a aplicação de coberturas comestíveis pode minimizar alterações químicas, fisiológicas e microbiológicas na fruta. O objetivo deste estudo foi avaliar a influência da aplicação de coberturas comestíveis à base de quitosana, adicionadas ou não de óleo essencial (OE) de cravo ou canela, sobre as características físico-químicas, os componentes nutricionais, a estabilidade microbiológica e a extensão da vida de prateleira de mangas minimamente processadas. Mangas da cultivar Palmer foram cortadas e receberam ou não cobertura à base de quitosana nas concentrações de 0,5%, 1,0% e 2,0%, adicionadas ou não de OE de cravo ou canela na concentração de 0,3%. Após a formação da cobertura sobre as amostras, estas foram embaladas à pressão atmosférica ou a vácuo e armazenadas a 7 °C por até 21 dias. A aplicação do vácuo teve o intuito de verificar os possíveis efeitos do O2 e da cobertura de quitosana na fruta, separadamente. A cada 7 dias, realizaram-se análises de umidade, perda de massa, teor de sólidos solúveis totais (SST), pH, teor de acidez titulável, contagem de micro-organismos, composição gasosa, teor de vitamina C (VitC), teor de compostos fenólicos totais (CFT) e cor. Determinou-se também a taxa de respiração, bem como, a permeabilidade ao vapor de água (PVA) e a morfologia de filmes à base de quitosana na concentração de 1,0%, adicionados ou não de OE de cravo ou canela. A umidade, o teor de SST, o pH e o teor... / Abstract: Minimally processed mangoes are highly perishable, but edible coatings can minimize chemical, physiological, and microbiological changes in the fruits. The objective of this study was to evaluate chitosan-based edible coating with addition or not of clove or cinnamon essential oil (EO) influence on physicochemical characteristics, nutritional components, microbiological stability, and shelf life of fresh-cut mangoes. Palmer cultivar mangoes were cut and received or not chitosan coating at 0.5%, 1.0%, and 2.0% concentration added or not with clove or cinnamon EO at a concentration of 0.3%. After coating formation on samples, they were packaged at atmosphere pressure or vacuum and stored at 7 °C for 21 days. Vacuum application aimed separating the possible effects of O2 and chitosan coatings on fruit. Moisture, mass loss, total soluble solids content, pH, titratable acidity content, microorganism count, gas composition, vitamin C (VitC) content, total phenolic compounds (TPC) content, and color were analyzed every 7 days. Respiration rate of mangoes was also determined, as well as water vapor permeability (WVP) and morphology of chitosan-based films at a concentration of 1.0% added or not with clove or cinnamon EO. Moisture, total soluble solids content, pH and titratable acidity content did not vary considerably. Fragment adhesion of the sample without coating in the package lead to mass loss. Microorganism growth in uncovered samples and samples covered with chitosan-based ... / Doutor

Orientador: Vanildo Luiz Del Bianchi / Coorientador: Maurício Bonatto Machado de Castilhos / Banca: Ana Carolina Conti e Silva / Banca: Vitor Manfroi / Resumo: Diversos estudos propõem mudanças na tecnologia de produção de vinhos para diferenciação da qualidade e aceitabilidade. Nesse contexto, o objetivo do projeto foi avaliar a influência da levedura Brettanomyces claussenii, que já é utilizada na produção de cervejas diferenciadas, porém pouco explorada na vinificação, a partir de variações nas inoculações juntamente com Saccharomyces cerevisiae, analisando-se as propriedades físico-químicas e a aceitação sensorial do vinho da uva Bordô. Os vinhos foram caracterizados por análises físico químicas, possibilitando verificação da influência da ação das leveduras para o teor alcoólico, acidez total, acidez volátil, acidez fixa, pH, açúcares redutores, fenólicos totais, extrato seco e estudo de cor, aplicando-se as devidas ferramentas estatísticas. Os atributos aparência, aroma, corpo, sabor e aceitação global foram avaliados por consumidores em teste de aceitação, utilizando-se uma escala hedônica estruturada de 9 pontos e uma escala de intenção de compra de 5 pontos, evidenciando maior aceitação para os vinhos produzidos no estudo quando comparados a uma amostra comercial, e maior intenção de compra para o vinho produzido com 75% Saccharomyces e 25% Brettanomyces e para o vinho com 25% Saccharomyces e 75% Brettanomyces. Assim foram apresentados resultados que permitiram maiores conhecimentos sobre a atividade de micro-organismos que podem ser mais explorados e que também aproximam a vinicultura e novas tecnologias para produção de... / Abstract: Several studies propose changes in wine production technology to differentiate quality and acceptability. In this context, the objective of the project was to evaluate the influence of the yeast Brettanomyces claussenii, which is already used in the production of differentiated beers, but little explored in vinification, from variations in inoculations together with Saccharomyces cerevisiae, analyzing the physical-chemical properties and sensory acceptance of "Bordô" grape wine. The wines were characterized by physical-chemical analysis, enabling the verification of the influence of the yeast action on the alcoholic content, total acidity, volatile acidity, fixed acidity, pH, reducing sugars, total phenolics, dry extract and color study, applying the appropriate statistical tools. The attributes of appearance, aroma, body, flavor and overall acceptance were evaluated by consumers in the acceptance test, using a 9-point structured hedonic scale and a 5-point purchase intention scale, showing greater acceptance for wines produced in the study when compared to a commercial sample, and greater purchase intention for wines produced with 75% Saccharomyces and 25% Brettanomyces and for wine with 25% Saccharomyces and 75% Brettanomyces. Thus, results that allowed greater knowledge about the activity of microorganisms that can be more exploited and that also approach the viniculture and new technologies to produce differentiated wines were presented / Mestre

Orientador: Maria Aparecida Mauro / Coorientador: Keila de Souza Silva / Banca:Vânia Regina Nicoletti / Banca:Carolina Castilho Garcia / Resumo: O objetivo do presente trabalho foi investigar a elaboração de coberturas comestíveis à base de proteína e polissacarídeo e suas aplicações em secagem intermitente de mamão em pedaços, a fim de minimizar perdas nutricionais e consumo de energia durante o processo. Filmes à base de proteína isolada de soja (SPI) com adição de diferentes concentrações (0,125; 0,25; 0,375 e 0,5%) de carboximetilcelulose (CMC) foram elaborados em pH 11 e no pH de coacervação (pHc) dos biopolímeros. A intensidade das interações proteínapolissacarídeo, os efeitos do pH, força iônica e razão de SPI/CMC na carga líquida desses biopolímeros foi investigada a partir da medida do potencial zeta das soluções filmogênicas. Os filmes obtidos foram caracterizados quanto a sua morfologia, propriedades mecânicas, estruturais, óticas e permeabilidade ao vapor de água (PVA) e ao oxigênio (PO2). A resistência dos filmes melhorou com o acréscimo crescente do polissacarídeo, porém, filmes em pHc perderam elasticidade, tornando-se mais quebradiços e morfologicamente mais heterogêneos que em pH 11, além de apresentarem grande aumento da opacidade. A PVA dos filmes não apresentou mudanças expressivas com a adição da CMC e/ou mudança no pH, porém, a solubilidade aumentou nos filmes em pH 11. Por outro lado, a permeabilidade ao oxigênio dos filmes em pH 11 diminuiu com a incorporação da CMC na matriz do filme, sendo a formulação composta por 0,375% de CMC a menos permeável ao gás e, portanto, selecionada para aplicação... / Abstract: This study aimed to investigate the development of protein and polysaccharide-based edible coatings and its application in intermittent drying of papaya pieces, in order to minimize nutritional losses and energy consuming. Soy protein (SPI) based films with different concentrations (0.125; 0.25; 0.375 and 0.5%) of carboxymethylcellulose (CMC) were prepared at pH 11 and at biopolymers coacervation pH (pHc). The intensity of proteinpolysaccharide interaction, the pH effects, ionic strength and SPI/CMC ratio on the net charge of these biopolymers were investigated by measuring the zeta potential of filmogenic solutions. The films were characterized regarding their morphology, mechanical, structural and optical properties and water vapor (WVP) and oxygen (OP2) permeabilities. The films strength has improved with increasing polysaccharide addition, however, films at pHc lost their elasticity, becoming more brittle and morphologically more heterogeneous than at pH 11, besides presenting a great increase of opacity. The WVP of films didn't show expressive changes with CMC addition and/or pH change, but they presented increased solubility at pH 11. On the other hand, the oxygen permeability of films at pH 11 decreased with the CMC incorporation in film matrix, being the formulation composed by 0.375% CMC the less permeable to the gas and, therefore, selected to be applied as a pretreatment in papaya (Carica papaya L.) drying, as edible coating, with the goal to delay oxidative ... / Mestre

Orientador: Neuza Jorge / Banca: Roseli Aparecida Ferrari / Banca: Ana Carolina da Silva / Banca: Débora Maria Moreno Luzia / Banca: Agdamar Affini Suffredini / Resumo: A busca por fontes alternativas para extração de óleos vegetais cresce a cada ano, visto que a população procura por óleos saudáveis e com elevada estabilidade oxidativa. Assim, este trabalho teve como objetivos caracterizar quimicamente os óleos de sementes de mamão (Carica papaya L.) e melão (Cucumis melo L.), avaliando a atividade antioxidante, além da contribuição na estabilidade do óleo de soja quando submetido a termoxidação (0, 5, 10, 15, 20 h) e estocagem à temperatura ambiente (0, 3, 6, 9, 12 meses). Foram utilizados os óleos de soja (S), mamão (Ma) e melão (Me), para a obtenção dos óleos compostos SMa (80:20 p/p), SMe (80:20 p/p) e SMaMe (60:20:20 p/p/p) sendo analisadas a composição química das sementes, as propriedades físico-químicas e a atividade antioxidante dos óleos. As sementes de mamão apresentaram quantidades significativas de lipídios (25,4%), além de maiores quantidades de alguns macroelementos, como K, P e Ca, quando comparadas com as sementes de melão. Na termoxidação e estocagem à temperatura ambiente, os óleos tiveram comportamentos bastante semelhantes. Os óleos compostos apresentaram boa qualidade, devido aos baixos valores de ácidos graxos livres, índice de peróxidos, e ácidos dienoicos conjugados ao final da termoxidação e estocagem à temperatura ambiente. Os ácidos graxos palmítico e linoleico se sobressaíram em todos os óleos, com exceção do óleo de mamão que mostrou ser alto oleico. A quantidade de carotenoides totais decresceu ao longo dos dois processos, porém, ao final da termoxidação, diferentemente da estocagem, somente o óleo de mamão apresentava quantidade significativa de carotenoides. Nos óleos avaliados foram encontrados quatro diferentes fitosteróis, com destaque para o β-sitosterol. Dos isômeros de tocoferóis encontrados nos óleos estudados, sobressaiu a presença de γ-tocoferol, exceto no de mamão, que apresentou maior quantidade... / Abstract: The search for alternate sources for the extraction of vegetable oils grows every year, since the population seeks healthy oils with high oxidative stability. Thus, this study aimed at chemically characterizing the oils extracted from seeds of papaya (Carica papaya L.) and melon (Cucumis melo L.) cultivated in Brazil, evaluating their antioxidant activity, besides their contribution to soybean oil stability when subjected to thermoxidation (0, 5, 10, 15, 20 h) and storage at room temperature (0, 3, 6, 9, 12 months). Soybean (S), papaya (Pa), and melon (Me) oils were used in order to obtain the composed oils SPa (80:20 p/p), SMe (80:20 p/p), and SPaMe (60:20:20 p/p/p), the chemical composition of the seeds, and the physico-chemical properties and antioxidant activity of the oils being analysed. Papaya seeds presented significant quantities of lipids (25.4%), besides higher quantities of some macroelements, such as K, P, and Ca, when compared with melon seeds. In thermoxidation and storage at room temperature, the oils behaved very similarly. The compound oils presented good quality, due to low levels of free fatty acids, peroxide value, and conjugated dienoic acids at the end of thermoxidation and storage at room temperature. Palmitic and linoleic fatty acids stood out in all oils, except in papaya oil, which showed high level of oleic acid. The amount of total carotenoids decreased at the end of both processes. However, at the end of thermoxidation, differently from storage, only papaya oil presented significant quantity of carotenoids. In the oils studied, four different phytosterols were found, β-sitosterol being the most significant. Among tocopherol isomers found in the oils, γ-tocopherol stood out, except in papaya oil, which showed higher quantity of α-tocopherol. The methodologies of antioxidant activity showed several oscillations during the processes. However, the compound oils presented expressive antioxidant activity ... / Doutor

Orientador: Javier Telis Romero / Banca: Ana Cristina de Souza / Banca: Marcos Alexandre Polizelli / Banca: Maria Aparecida Mauro / Banca: José Francisco Lopes Filho / Resumo: De maneira geral, a diversidade e a pungência dos frutos de pimenta, seus atributos sensoriais, a composição química, as ações fisiológicas correlatas e o crescimento da aceitação e da preferência por várias populações, aumentaram o interesse na pesquisa científica relacionada com os diferentes aspectos desta cultura. Apesar de ser abundantemente encontrada em todo o país, há pouca informação científica sobre a pimenta malagueta. Neste estudo, determinou-se a cinética de secagem da pimenta malagueta (Capsicum frutescens) a 40, 50, 60 e 70°C por meio da secagem em secador de leito fixo por 5 horas, aplicando-se os modelos empíricos de Page, Henderson-Pabis e Lewis. Observou-se maior rapidez na queda de umidade (aumento da taxa de secagem) com o aumento da temperatura de secagem. Todas as taxas de secagem obtidas foram decrescentes, não sendo observado período de taxa constante de secagem, indicando, assim, que o principal mecanismo de migração da água do interior do produto para sua superfície é a difusão. O modelo que melhor se ajustou aos dados foi o de Page. Calculou-se o coeficiente de difusão da pimenta utilizando a solução analítica da segunda lei de Fick para geometria de cilindro finito, observando-se um aumento da difusividade com a temperatura. Avaliou-se o teor de capsaicina na pimenta in natura e após a secagem nas 4 temperaturas estudadas por cromatografia líquida de alta eficiência, observando-se que não houve diferença significativa entre os tratamentos quanto ao teor de capsaicina. Construíram-se as isotermas de adsorção a 40, 50, 60 e 70°C das pimentas desidratadas a 40, 50, 60 e 70°C em secador de leito fixo e verificou-se qual o melhor modelo matemático que se ajustava aos dados experimentais. A partir do melhor modelo (modelo de GAB), determinaram-se as propriedades termodinâmicas de sorção da água (calor isostérico... / Abstract: In general, the diversity and the pungency of chili peppers fruits, their sensory attributes, chemical composition, related physiological actions and the growing acceptance and preference for various populations, increased interest in scientific research related to the different aspects of this culture. Despite being abundantly found across the country, there is little scientific information about the malagueta chili pepper. In this study, the drying kinetics of malagueta chili peppers (Capsicum frutescens) were determined at 40, 50, 60 and 70ºC in a fixed bed dryer, drying for 5 hours, by applying the empirical models of Page, Henderson-Pabis and Lewis. It was shown that the moisture content fell quicker (increase in the drying rate) the higher the drying temperature. All the drying rates obtained were decreasing, no constant drying rate being observed, indicating that the main mechanism for migration of the water from the interior to the surface of the product was diffusion. The Page model fitted the data best. The coefficient of diffusion of the peppers was calculated using the analytical solution of Fick's second law for a finite cylindrical geometry, observing an increase in diffusivity with temperature. The capsaicin content of the peppers was determined by high performance liquid chromatography in the in natura peppers and after drying by four temperatures evaluated, and no significant differences between the treatments were found. Isotherms were constructed for the ... / Doutor

<p> Fouling is one of the main problems in the food processing industry. The formation of fouling generates complications that could significantly impact the cost of production due to a reduction in heat transfer capacity or sanitation problems. Fouling formation inside enclosed systems can also lead to the growth of biofilms, causing food safety hazards. The fouling layers are firmly attached to the food contact surface of the equipment in ultra-high temperature (UHT) systems where a food product gets sterilized. Clean in place (CIP) is the most common process for cleaning and removal of fouling as it reduces cleaning time, chemicals, and water consumption compared to a regular cleaning out of place process. While cleaning and solids removal, microbubbles (MB) have shown improvement by enhancing the interaction of the components in the cleaning process with the source of contamination. Therefore, a novel pilot-scale microbubble-based CIP (MBCIP) technology was used for cleaning of fouled surfaces and compared to the traditional CIP process in terms of efficiency and reduction in water usage. The fouling layers attached to the food contact surface of the equipment in UHT was the main area examined. The research evaluated the fouling created at 110ºC in sections of stainless-steel pipes heated in a convection oven and at 121 ºC during regular processing in a UHT with coil heat exchangers system. Reconstituted Non-fat Dry Milk Powder (NFDM) was used as the primary source of protein to evaluate the cleaning efficiency. CIP factors were combined with temperatures at 21.11 ºC, 43.33 ºC, and 76.66 ºC, together with water, alkali, and acid, respectively. The optimal conditions for MBCIP were established and applied to a pilot-scale UHT system representative of a commercial-scale UHT system. The sequence of the CIP was water, alkali, water, acid, and water. The results showed that the acid solution at 76.66 ºC with microbubbles had a significantly higher protein removal compared to the rest of the evaluated conditions, removing 72% of the initial protein content compared to alkali and water which were 10 and <2.55%, respectively during 60 minute of CIP. During the full CIP with the combination of water, alkali, and acid, the effect of alkali was significantly higher than in the rest of the steps performed individually. With the addition of MB overall, CIP removed a considerable amount of protein (>21.5%) in a UHT system compared to the traditional CIP method within the 60 minutes period. CIP chemicals were the main factor contributing to the protein removal, and the gas content was the second most crucial factor in determining the removal. The addition of MB will have a meaningful impact when interacting with cleaning chemicals for industrial CIP. MB also occupies a very small amount of space inside the pipelines representing <0.05% of the volume fraction of the fluid inside the pipes, nevertheless, it can potentially reduce water consumption and provides a sustainable cleaning method for the food industry </p>

No description available.

<p> The inter/intramolecular interactions and associations between constituents determine the microstructure of food and its response to mechanical deformation and flow. The characterization of food rheology enables the design of efficient processing equipment, production of high-quality, stable end products, prediction of textural and sensorial attributes, and assurance of consumer acceptability. Foods are subjected to rapid and large deformations during processing operations and consumption. Dynamic oscillatory shear tests are carried out by subjecting food to a sinusoidal deformation (or stress) and probing the mechanical stress (or strain) and recording the response as a function of time. In the SAOS region, the mechanical response is in the form of a perfect sinusoidal curve and interpretation is straightforward as expected from a linear model. On the other hand, LAOS response requires complex mathematical relations to extract meaningful rheological parameters. In this dissertation, Fourier Transform-Chebyshev Decomposition (FTC) and Sequence of Physical Processes (SPP) methods were utilized to quantify the LAOS response of selected food materials. The objective of this study is to gain new insights into the nonlinear rheology and structural architecture of food materials. To offer insights into the microstructure–rheology relations, rheological measurements were accompanied by various techniques probing chemical interactions (FTIR), imaging (Cryo-SEM, SEM), quantitative network analysis, and molecular size (SDS-PAGE). This dissertation showed that LAOS rheology is highly correlated with the network structure of food shown by the quantitative network analysis utilizing SEM images. It is a powerful tool to detect the effect of small molecules on the nonlinear rheology of food (HMW-LMW glutenin ratio, gliadin for dough, fat content in yogurt, and amylopectin/amylose ratio of starch in a suspension). Nonlinear parameters were sensitive to structural changes occurring in dough structure during processing conditions including aging at room and elevated temperatures. Lastly, the SPP method enabling time-resolved interpretation of nonlinear rheology provided detailed transient microstructural interpretations whereas the FTC method gave static measures at specific strains in an oscillation cycle. Thus, nonlinear rheology of doughs with various gluten subfractions in MAOS and LAOS regions as well as shear thickening characteristic of starch suspensions with changing amylopectin/amylose ratio interpreted by the SPP method gave more sensitive results than the FTC method. The application of fundamental knowledge from this work can be a guide to evaluating the architecture and nonlinear rheology of food for the assurance of consumer acceptancy and the fabrication of efficient machinery by building more accurate mechanical models of complex food systems. </p>