Hábitos de vida saudáveis e uma dieta balanceada aliados ao alto consumo de frutas e vegetais, estão associados à prevenção de doenças e à manutenção da saúde. A maçã possui em sua composição compostos bioativos que podem agir na prevenção e no controle das dislipidemias. Tendo em vista a preocupação da Saúde Pública em encontrar uma fonte alternativa na redução das doenças cardiovasculares, esse trabalho teve como objetivo analisar a composição química da maçã, variedade Gala, e estudar os efeitos do seu consumo no ganho de peso, consumo alimentar, níveis sanguíneos de colesterol total, HDL-C, LDL-C, triglicerídeos, colesterol hepático e colesterol excretado em ratos Wistar hipercolesterolêmicos. Foram utilizados 6 animais em cada grupo de tratamento (controle, 5%, 15% e 25% de maçã na dieta) durante 30 e 60 dias. Foi observado neste estudo, quanto a composição centesimal da maçã, que uma maçã (200g), é capaz de fornecer 14,5% das recomendações de fibras totais e 55% de vitamina C, além de quantidades consideráveis de compostos fenólicos (0,38g/100g em base fresca) e tanino (0,16g/100g em base fresca). No ensaio biológico, os animais de ambos os tempos, apresentaram uma redução não significativa no ganho de peso e no consumo de dieta com o aumento das concentrações de maçã. Ao final de 30 dias, todas as dietas proporcionaram uma redução significativa (p ≤ 0,05) nos níveis de triglicerídeos comparativamente ao grupo controle e não significativa com relação aos níveis de HDL-C. As dietas com 15% e 25% de maçã mostraram reduções significativas nos níveis sanguíneos de colesterol total e LDL-C e um aumento no teor de colesterol excretado em relação ao grupo controle. A dieta com 25% de maçã promoveu uma redução significativa nos níveis de colesterol hepático em comparação ao grupo controle. Aos 60 dias, os níveis sanguíneos de colesterol total, LDL-C, HDL-C e triglicerídeos de ratos alimentados com as dietas 5%, 15% e 25% de maçã foram semelhantes ao grupo controle.A partir desses resultados, pode-se concluir que a maçã Gala é um potente alimento no controle dirigido das dislipidemias em ratos. Uma dieta rica em verduras, legumes e frutas, inclusive a maçã, associado a um estilo de vida saudável, ao longo do tempo, podem ser considerados fundamentais na prevenção e redução do risco de doenças, principalmente as cardiovasculares. / Healthy life habits and an equilibrate diet, associated with a high fruit and vegetable intake, are joined with the prevention of diseases and health maintenance. The apple has in its composition bioactives compounds that can help in the prevention and control of hyperlipidemia. With the worry of Public Health to find an alternative source in the reduction of the cardiovasculars diseases, the objective of this work was to analyse the chemical composition of the Gala apple and to study the effects of its consumption in the gain of weigh, food intake, seric levels of total cholesterol, HDL-C, LDL-C, triglycerides, hepatic cholesterol and feces cholesterol in hypercholesterolemics Wistar rats. Six animals were distributed in each treatments (control, 5%, 15% and 25% apple diet) during 30 and 60 days. This study showed that one apple (200g) can provide 14,5% of the total fiber and 55% of the vitamin C within the recommendation, besides considerable quantities of phenolic compounds (0,38 g/100g wet weigh) and tannins (0,16 g/100g wet weigh). In the biological assay all the animals showed a non significative reduction in the gain of weigh and food intake with the increase of apple concentrations in the diets. At the end of 30 days, all the diets provided a significative reduction in the levels of tryglicerides comparable to the control group and non significative in relation to HDL-C levels. The 15% and 25% apple diets showed significatives reductions in the seric levels of total cholesterol and LDL-C and an increase in the level of feces cholesterol in relation to the control group. The 25% apple diet provided a significative reduction in the hepatic cholesterol levels comparable to the control group. After 60 days, the seric levels of total cholesterol, LDL-C, HDL-C and tryglicerides in rats fed with 5%, 15% and 25% apple diets were alike to the control group. These results confirm the importance of the Gala apple in the rats hyperlipidemia control. A diet rich in vegetables and fruits, including apple, associated with a healthy life habits, along the time, can be considered in the prevention and reduction against the risk of disease, mainly, the cardiovascular ones.

Submitted in fulfilment of the requirements for the Degree Master of Philosophy: Quality Management, Durban University of Technology, 2017. / The proliferation of nanotechnology, whilst perceived to be positive for human advancement, introduces potential risks when applied to food. Silicon Dioxide (E551), a common food additive made up of particles in the nano-range, is found in spices, salt, sweets and some frozen foods and functions as an anti-caking agent to allow these food products to flow and mix evenly. According to Codex Alimentarius, E551 is generally regarded as safe (GRAS), provided that food manufacturers apply good manufacturing practice (GMP) principles and use the lowest possible amounts necessary. Smaller nanoparticles are more readily taken up by the human body than larger sized particles and could be injurious to human health. While the use of E551 is strictly regulated in some countries, there is growing debate regarding the health and safety implications for consumers and the quality of food. This study examined the quality of selected food products containing E551 (nanosilica) in South Africa (SA). A mixed method paradigm (qualitative and quantitative) and an experimental research strategy were adopted. Respondents were purposefully selected, their participation in this study was voluntary and confidentiality was maintained. Pilot studies were conducted for the semi-structured interviews and the survey, with a sample size of one food expert and three food technologists, respectively. The main study consisted of interviews, a survey and experimental work. The interviews, conducted with five food experts, were recorded and transcribed to ensure credibility. The results were interpreted and analysed against existing literature using thematic content analysis. The findings suggest that it was critical for food manufacturers to demonstrate the safe use of products without posing any safety risks to the consumer and the environment; and for the South African government to address and regulate the application of nanomaterials in food either by legislation or guidelines. The survey was conducted with a sample population of thirty food technologists who reported that public awareness of nanotechnology was limited as many consumers were not familiar with this technology. Descriptive and inferential statistics were used to analyse the quantitative data. Content validity ensured that the survey focused on concepts and constructs that emerged from the review of literature on the application of nanotechnology in food products. Cronbach’s alpha index was used to assess the reliability of the surveys and found α = 0.862 and α = 0.809 for food additives awareness and nanosilica safety in food, respectively. Different characterisation methods, such as Fourier Spectra Infrared Spectroscopy (FT-IR), Energy Dispersive X-ray Spectroscopy (EDX) and X-ray Diffraction (XRD), were used to determine the type and form of silica, and its levels in selected food brands available in SA. This was compared against similar products manufactured and packed in the European Union (EU) and Asia. This study benchmarked against the EU standard because of its more stringent guidelines in the field of nanotechnology and regulations. The results indicate that while the comparative EU food sample conformed to the European Food Safety Association (EFSA) permissible level of 1 %, the South African sample levels were higher. Even though the regulatory standards are different in both countries, the potential health effects remain the same. Significantly, the most prominent finding of this study is that the form of silica in some of the South African and Asian products were crystalline in nature, rather than synthetic amorphous silica (SAS), which is indicative of E551. Thus, it stands to reason that the generalised limit set by Codex Alimentarius was inadequate to regulate and control the quantity and type of E551 used as it varied from each of the selected samples. The identification of traces of crystalline silica is of concern since studies in literature showed that exposure to and ingestion of crystalline silica that was not food grade, is likely to induce perilous health effects such as cancer and fibrosis in humans. In light of this finding on the crystalline nature of silica in the studied brands, it is therefore imperative that specific limits and regulations be put in place and enforceable in SA to ensure that products sold are in line with acceptable standards as found in some developed countries like the United States of America (US) and EU. In view of the above, and to ensure proper monitoring and minimal risk exposure, a risk management framework, a ‘Hazard identification, Access the risks, Control the risks’ (HAC) model, was developed and recommended to ensure that the correct form and type, and limits of silica is used and the associated risk controls applied. / M

Introduction: Malnutrition is a health issue directly and indirectly contributing towards high rates of morbidity and mortality globally, particularly in developing countries. South Africa (SA) is faced with a double burden of diseases with a high prevalence of both under and over nutrition. The high prevalence of Human Immunodeficiency Virus/Acquired Immune Deficiency Syndrome (HIV/AIDS) in SA worsens undernutrition. HIV/AIDS increases nutrient requirements and inadequate food intake results in malnutrition. Nutrition support through food supplementation is important to combat the high prevalence of malnutrition in sub-Saharan African countries including South Africa. Thus, a groundnut-soya based supplementary paste, Sibusiso, has been produced. However, its nutritional composition and acceptability have not been studied. Objectives: (i) To determine the nutritional composition and physical properties of a ready-to-use supplement, Sibusiso, (ii) To determine the sensory acceptability of Sibusiso among healthy subjects; and sensory acceptability and perceptions of Sibusiso by subjects treated for HIV and HIV/TB. Materials and methods: The nutritional composition, colour and texture of Sibusiso and a commercial peanut butter (control) were analysed following standard procedures. A cross-sectional consumer acceptability test was done using a 5-point facial hedonic scale (healthy control group, n = 68; HIV, n = 88 and HIV-TB co-infection treated, n = 51). A total of six focus group discussion sessions (HIV subjects = 4 sessions and HIV/TB co-infected subjects = 2 sessions) were also conducted. Results and discussions: The protein content of Sibusiso (16 g/100 g) was almost half that of the commercial peanut butter (control), (25 g/100 g). However, Sibusiso contained 1.4 times more ash (4 g/100 g) and almost twice as much carbohydrate (40 g/100 g) compared to the commercial peanut butter (22 g/100 g). The fat (40 g/100 g) and energy (2 624 kJ/ 100 g) content of Sibusiso was not substantially different from that of the commercial peanut butter which was 43 g/100 g and 2 852 kJ/100 g, respectively. The lysine content of Sibusiso (58 mg/g) was about 1.7 times higher than that of the commercial peanut butter. The methionine (11 mg/g) and histidine (35 mg/g) content of Sibusiso was almost twice that of the commercial peanut butter, respectively. The nutrient content of Sibusiso was either similar or slightly more than that of other ready-to-use supplements such as Plumpy’nut®. Sibusiso met the FAO/WHO/UNU recommendations for essential amino acids. The consumption of 50 g of Sibusiso per day may provide approximately 35% of the Estimated Energy Requirements (EER) and 30% of the Recommended Dietary Allowance (RDA) for protein for adults. Sibusiso was brown in colour, similar to the commercial peanut butter. Its textural attributes were found similar to that of the commercial peanut butter but harder and stickier. The acceptability of Sibusiso was significantly associated (p ≤ 0.05) with the health status of consumers. Overall, Sibusiso was liked by 94% of HIV and HIV/TB individuals (mean score: 4) compared to 85% for the healthy group (control). More than 90% of the HIV/TB and HIV treated individuals liked the taste compared to the control group (86%, mean score: 4). The colour and mouthful were rated 'good' by more than 80% of the HIV and HIV/TB group, mean score: 3, with only 68% among the healthy group, mean score: 4.1. Conclusion: Sibusiso is a good source of nutrients and was found to be acceptable to HIV and HIV/TB treated consumers. It may be effective in alleviating disease-related malnutrition among vulnerable individuals such as those infected by HIV and HIV/TB. / Thesis (M.Sc.Hum.Nut.)-University of KwaZulu-Natal, Pietermaritzburg, 2012.

Este estudo teve como objetivo caracterizar química e fisicamente a carne de sobrecoxas de frangos alimentados com diferentes fontes lipídicas (óleo de soja - OS, óleo ácido de soja - AC e óleo de vísceras de frangos - FR) e a mistura destas (25% óleo de soja + 75% óleo ácido de soja - OS25AC75, 50% óleo de soja + 50% óleo ácido de soja - OS50AC50, 50% óleo de soja + 50% óleo de vísceras de frangos - OS50FR50) e estudar a estabilidade oxidativa das sobrecoxas, durante nove meses de armazenamento sob congelamento a -18ºC. Foram determinadas a composição centesimal, o perfil de ácidos graxos, pH e cor para a caracterização e valor de TBARS para o acompanhamento da estabilidade oxidativa das sobrecoxas de frangos. A umidade e o teor de proteína bruta variaram de 68 a 70% e 16,33 a 18,19%, respectivamente, encontrando-se dentro da faixa de valores citados pela literatura. Os teores de óleo de 11,0 a 11,72% foram superiores aos encontrados na literatura, o que provavelmente se deve a diferenças de raça dos animais, idade de abate e tipo de alimentação. Ao longo do experimento os valores de pH variaram de 5,88 a 6,39, sendo que apenas o tratamento OS25AC75 foi influenciado pelo tempo de armazenamento. A cor também se alterou em todos os tratamentos com o tempo. O perfil de ácidos graxos da fração lipídica da carne de sobrecoxa dos animais submetidos aos tratamentos estudados está de acordo com a literatura, sendo que a carne dos animais alimentados com a dieta adicionada de óleo ácido de soja apresentou uma quantidade de ácidos graxos insaturados inferior aos demais tratamentos. Os valores médios de TBARS variaram de 0,21 a 0,90 mg de malonaldeído/kg, ao longo do experimento. A carne de frangos alimentados com OS50FR50 foi a que apresentou a menor estabilidade, ainda mais significativa no final do estudo, o que foi confirmado através da intensidade do odor de ranço, durante a análise sensorial. De forma geral, o armazenamento afetou a qualidade da fração lipídica da carne de sobrecoxas de frangos. / This work had the objective to characterize chemically and physically the meat of chicken thighs, fed with different lipid sources (soy oil, acid soy oil and chicken offal oil) and the mixture of these (25% soy oil + 75% acid soy oil - OS25AC75, 50% soy oil + 50% acid soy oil - OS50AC50, 50% soy oil + 50% chicken oil - OS50FR50) and to evaluate the oxidative stability of the meat, during nine months of frozen storage, under -18ºC. Bromatological and fatty acid composition, pH and color determinations were performed for the chemical and physical evaluation, as well TBARS value for the chicken thigh oxidative stability monitoring. The moisture and the crude protein values ranged from 68 to 70% and from 16.33 to 18.19% respectively, within the range of values found in the literature. The fats contents from 11.0 to 11.72 % were higher than those found in the literature, which probably is justified by the differences in animal breed, age of slaughtering and type of feeding. Along the experiment, the values of pH varied from 5.88 to 6.39%, however only OS25AC75 was influenced by the time. The color was affected by storage in all treatments. The fatty acid content of lipid fraction of the thigh chicken meat was in accordance whith the literature, the chicken meat of animals fed with diet added of acid soy oil presented a least unsatturated fat acid of the all treatments. The average TBARS values varied from 0.21 to 0.90 mg malonaldehyde/kg. The thigh meat from broilers fed OS50FR50 was the one that presented the least stability, even more significant at the end of the experiment wich was confirmed with intensity rancidity flavor detected by the sensory analysis. In general the time of storage affected the oxidative quality of the lipid fraction.

Submitted by Leticia Schettini (leticia@ufrrj.br) on 2016-10-05T14:40:58Z No. of bitstreams: 1 2005 - Isabel da Concei??o Gama Silva e Lima.pdf: 2535972 bytes, checksum: 3693f1b4ed58c18a135a182df5e7e78d (MD5) / Made available in DSpace on 2016-10-05T14:40:58Z (GMT). No. of bitstreams: 1 2005 - Isabel da Concei??o Gama Silva e Lima.pdf: 2535972 bytes, checksum: 3693f1b4ed58c18a135a182df5e7e78d (MD5) Previous issue date: 2005-12-14 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior-CAPES / The red mombin tree (Spondias purpurea L.) is originary from Central America and had adapted satisfactorily to the climatic conditions of some South-American countries as Brazil. This tree produces a fruit of good appearance, nutritive quality, and much appreciated aroma, which is consumed as in natura or processed fruit as frozen pulps, juices, candies, nectars, popsicles and ice creams. This evidence shows its increasing commercialization in grocery stores, supermarkets and restaurants of country. However, there are commercial losses, which can be attributed to biologic and phytopatologic causes that indicate alarming numbers to producers. The study of red mombin composition can contribute to popularize the use of this fruit, once that it is unknown to the most of Rio de Janeiro city people. This research had as objective the characterization of the red mombim fruit (Spondias purpurea) produced in West Zone of Rio de Janeiro and the formularization of products made from pulp aiming to expand the increasing of its productive chain. The centesimal composition demonstrated that the fruit fractions with peel present greater fiber contents, therefore, the consumption of the fruit with peel must be stimulated in order to get its benefits. The researched minerals were found in larger concentrations in the fruit fractions with peel, with prominence for iron and zinc contents. However, studies should be made in order to verify the biodisponibility of these minerals. The analytical data also demonstrated that the red mombin had high vitamin C content, which is an important aid in the iron absorption by the organism. The fractions with peel had a more intense color than the pulp, probably because of the amount of received solar radiation. The red mombin had the - criptoxantin xanthophyll as main carotenoid, one of the most important provitamin A compounds. The formulated red mombin products were jellies and fruit pastes with different concentrations of sucrose. The microbiological analysis performed on elaborated products showed that hygienical-sanitary and technological conditions were satisfactory. The sensorial analysis showed that the attributes appearance, color, aroma, texture and flavor got average around seven at nine point scale hedonic, which represents the category ?I like it moderately?. It indicates that exotic flavor of fruit was well accepted by consumers. The percentage of judgers demonstrated that purchase intentions for jelly and red mombin paste was fairly representative, 92 % and 82% respectively. It evidences the possibility to introduce the products made from red mombin to the market, increasing the period of useful life and the added-value of the fruit. / Frut?fera tropical t?pica do continente americano, a serigueleira (Spondias purpurea L.) ? origin?ria da Am?rica Central, tendo se adaptado satisfatoriamente ?s condi??es clim?ticas de alguns pa?ses da Am?rica do Sul, como o Brasil. Esta produz um fruto de boa apar?ncia, qualidade nutritiva, e aroma muito apreciados para o consumo como fruta in natura ou processada, como polpa, sucos, doces, n?ctares, picol?s e sorvetes, sendo evidente a crescente comercializa??o nos mercados, supermercados e restaurantes do Pa?s. Entretanto, existem perdas comerciais, as quais est?o ligadas principalmente a fatores biol?gicos e fitopatol?gicos, que indicam n?meros preocupantes para os produtores. O estudo da composi??o da seriguela pode contribuir para popularizar o uso deste fruto, desconhecido pela maior parte da popula??o da cidade do Rio de Janeiro. A pesquisa teve como objetivo a caracteriza??o qu?mica da fruta Seriguela cultivada na zona oeste do Rio de Janeiro e a formula??o de produtos a partir da polpa do fruto visando expandir o crescimento da sua cadeia produtiva. Os resultados da composi??o centesimal demonstraram que as fra??es com casca cont?m maior teor de fibras, portanto deve-se incentivar o consumo dos frutos com casca que representa h?bito alimentar saud?vel. Os minerais pesquisados foram encontrados em maior concentra??o nas fra??es da fruta com casca, com destaque para os teores de ferro e zinco. Entretanto, devem ser realizados ainda estudos no sentido de verificar a biodisponibididade desses minerais. Os dados anal?ticos demonstraram tamb?m que a seriguela possui alto teor de vitamina C, sendo importante aux?lio na absor??o do ferro pelo organismo. As fra??es com casca possu?am uma colora??o bem mais intensa que a polpa, provavelmente devido ? quantidade de radia??o solar recebida. A seriguela possui a xantofila - criptoxantina, importante por sua atividade pr?-vitam?nica A, como caroten?ide majorit?rio. Os produtos de seriguela formulados foram gel?ias e doces de corte com diferentes concentra??es de sacarose. As an?lises microbiol?gicas realizadas nas gel?ias e nos doces de corte elaborados atestaram que os produtos apresentavam condi??es higi?nico-sanit?rias satisfat?rias. A an?lise sensorial indicou que os atributos apar?ncia, cor, aroma, textura e sabor apresentaram m?dias pr?ximas a sete em uma escala hed?nica de nove pontos, que representa a impress?o ?gostei moderadamente?, indicando que o sabor ex?tico da fruta foi bem recebido pelos consumidores. O percentual de provadores que demonstrou inten??o de compra para gel?ia e doce de corte de seriguela foi bastante representativo, 92 % e 82% respectivamente, evidenciando a possibilidade de introduzir no mercado produtos a base de seriguela, aumentando a vida-de-prateleira e o valor agregado do fruto.

La evidencia sobre el efecto de las nitrosaminas (NA) sobre el cáncer gástrico (CG) es insuficiente. El objetivo fue evaluar el efecto de las NA (exógenas y endógenas ) y sus alimentos fuente sobre el riesgo de CG. El estudio incluyó 521.457 individuos del estudio EPIC (European prospective Investigation into Cancer and Nutrition) y 314 casos incidentes de C. Estimamos la exposición exógena aplicando una tabla de composición que desarrollamos para tal fin. Para estimar las NA endógenas creamos un índice de formación endógena (ENOC) basado en datos previamente publicados. Observamos un efecto de carnes rojas, procesadas y ENOC restringida a la región distal y en individuos positivos el Helicobacter Pylori. No se observó ningún efecto de las NA exógenas sobre el CG. Se observo una interacción entre ENOC y vitamina C. En resumen, el riesgo de CG se ve afectado por la interrelación entre ENOC, Hp y vitamina C. / Evidence relating nitrosamines (NA) and gastric cancer (GC) risk is not conclusive. The risk of GC associated with meat and NA intake and endogenous formation of NA (ENOC) was investigated in the European Prospective Investigation into Cancer and Nutrition with a population of 521.457 subjects and 314 incident cases of GC. To estimate NA intake we developed a food composition database. An index of ENOC was created using information from previous published studies. The risk of CG increases with intake of red and processed meat and ENOC restricted to non-cardia site and mainly in Helicobacter pylori (Hp) infected subjects. There were no association between NA intake and GC. We observed an interaction between ENOC and vitamin C. In summary, Hp infection, vitamin C and ENOC play an important role on GC risk.

A ready-to-use food (RUF), Sibusiso, has the potential to alleviate protein- energy malnutrition. However, its nutritional composition, physical properties, consumer acceptability, and economic feasibility for use are unknown. This study aimed to determine the nutritional composition and physical properties of a RUF, Sibusiso. As well as to assess the consumer acceptability of Sibusiso to healthy and HIV infected children on antiretroviral (ARV) medication, and the caregiver‟s attitudes towards Sibusiso. The feasibility of using Sibusiso for nutrition rehabilitation was also determined. Methodology: Four samples of Sibusiso and a peanut butter (control) were analysed for their nutritional composition and physical properties. The consumer acceptability of Sibusiso to healthy children and HIV infected children on ARVs (ART group) was determined using a five-point facial hedonic rating scale. Focus group discussions were conducted to assess the attitudes and perceptions of caregivers surrounding Sibusiso. These caregivers had children who were either malnourished or at risk of malnutrition. The financial feasibility of using Sibusiso for nutrition rehabilitation was determined using published data. The results revealed that Sibusiso was a good source of energy (2624 kJ/100 g) and quality protein (15.7 g/100 g). The nutritional composition of Sibusiso met the WHO/WFP/SCN/UNICEF recommendations for RUF. Instrumental colour analysis indicated that both Sibusiso and the peanut butter had a brown colour, although Sibusiso was slightly lighter. Sibusiso had the same spreadability or hardness as the peanut butter, but it was stickier than the peanut butter. Based on the sensory evaluation, Sibusiso was found acceptable to both healthy (n=121) and HIV infected children (n=51). Over 65% of the children in both the healthy and ART group liked the taste, smell and mouthfeel of Sibusiso. The caregivers also found Sibusiso acceptable and were willing to buy it, but at half its current price (60 ZAR/ 500 g). The price of Sibusiso and perception of the caregivers that Sibusiso was a peanut butter were the main factors that affected their willingness to buy the product. Financial feasibility analysis showed that the estimated cost (5.99 ZAR/day) of rehabilitating a child using Sibusiso was higher than the KwaZulu-Natal Department of Health nutrition budget of 0.02 ZAR/day. Sibusiso is a good source of energy and quality protein, and it is fairly acceptable to children with HIV and caregivers. This indicates that Sibusiso has a potential to alleviate protein-energy malnutrition in the targeted groups. Yet, Sibusiso is expensive. There would be a need to somehow reduce the cost of Sibusiso so that it would be financially feasible to use it in nutrition intervention programmes. / Thesis (M.Sc.Hum.Nut.)-University of KwaZulu-Natal, Pietermaritzburg, 2012.

Este estudo teve como objetivo caracterizar química e fisicamente a carne de sobrecoxas de frangos alimentados com diferentes fontes lipídicas (óleo de soja - OS, óleo ácido de soja - AC e óleo de vísceras de frangos - FR) e a mistura destas (25% óleo de soja + 75% óleo ácido de soja – OS25AC75, 50% óleo de soja + 50% óleo ácido de soja – OS50AC50, 50% óleo de soja + 50% óleo de vísceras de frangos – OS50FR50) e estudar a estabilidade oxidativa das sobrecoxas, durante nove meses de armazenamento sob congelamento a -18ºC. Foram determinadas a composição centesimal, o perfil de ácidos graxos, pH e cor para a caracterização e valor de TBARS para o acompanhamento da estabilidade oxidativa das sobrecoxas de frangos. A umidade e o teor de proteína bruta variaram de 68 a 70% e 16,33 a 18,19%, respectivamente, encontrando-se dentro da faixa de valores citados pela literatura. Os teores de óleo de 11,0 a 11,72% foram superiores aos encontrados na literatura, o que provavelmente se deve a diferenças de raça dos animais, idade de abate e tipo de alimentação. Ao longo do experimento os valores de pH variaram de 5,88 a 6,39, sendo que apenas o tratamento OS25AC75 foi influenciado pelo tempo de armazenamento. A cor também se alterou em todos os tratamentos com o tempo. O perfil de ácidos graxos da fração lipídica da carne de sobrecoxa dos animais submetidos aos tratamentos estudados está de acordo com a literatura, sendo que a carne dos animais alimentados com a dieta adicionada de óleo ácido de soja apresentou uma quantidade de ácidos graxos insaturados inferior aos demais tratamentos. Os valores médios de TBARS variaram de 0,21 a 0,90 mg de malonaldeído/kg, ao longo do experimento. A carne de frangos alimentados com OS50FR50 foi a que apresentou a menor estabilidade, ainda mais significativa no final do estudo, o que foi confirmado através da intensidade do odor de ranço, durante a análise sensorial. De forma geral, o armazenamento afetou a qualidade da fração lipídica da carne de sobrecoxas de frangos. / This work had the objective to characterize chemically and physically the meat of chicken thighs, fed with different lipid sources (soy oil, acid soy oil and chicken offal oil) and the mixture of these (25% soy oil + 75% acid soy oil – OS25AC75, 50% soy oil + 50% acid soy oil – OS50AC50, 50% soy oil + 50% chicken oil – OS50FR50) and to evaluate the oxidative stability of the meat, during nine months of frozen storage, under -18ºC. Bromatological and fatty acid composition, pH and color determinations were performed for the chemical and physical evaluation, as well TBARS value for the chicken thigh oxidative stability monitoring. The moisture and the crude protein values ranged from 68 to 70% and from 16.33 to 18.19% respectively, within the range of values found in the literature. The fats contents from 11.0 to 11.72 % were higher than those found in the literature, which probably is justified by the differences in animal breed, age of slaughtering and type of feeding. Along the experiment, the values of pH varied from 5.88 to 6.39%, however only OS25AC75 was influenced by the time. The color was affected by storage in all treatments. The fatty acid content of lipid fraction of the thigh chicken meat was in accordance whith the literature, the chicken meat of animals fed with diet added of acid soy oil presented a least unsatturated fat acid of the all treatments. The average TBARS values varied from 0.21 to 0.90 mg malonaldehyde/kg. The thigh meat from broilers fed OS50FR50 was the one that presented the least stability, even more significant at the end of the experiment wich was confirmed with intensity rancidity flavor detected by the sensory analysis. In general the time of storage affected the oxidative quality of the lipid fraction.

This thesis deals with creation of a mobile library for preprocessing of images with text which represents a part of a system for text recognition. The library is realized with emphasis on generality of use, efficiency and portability. The library providing a set of algorithms primarily for image quality assessment and text detection was created in this thesis. These algorithms enable a substantial decrease in volume of transmitted data and speed up and refinement of the recognition process. An example application for the Android platform able to analyze composition of foods stated on their wrappings was created as well. Overall, the library (system) simplifies development of mobile applications with focus on text extraction and analysis. The mobile application then provides a comfortable way of food harmfulness verification. The thesis offers a reader an overview of current solutions and tools available in this field, it provides a breakdown of important image preprocessing algorithms and guides him through the construction of the library and the application for mobile devices.

La transition alimentaire touche tous les pays émergents avec un développement des pathologies dégénératives liées à l'alimentation. Notre recherche visait à étudier la typologie alimentaire libanaise actuelle sous l'angle de la question suivante: le Liban a-t-il préservé son alimentation traditionnelle ou a-t-il évolué vers une alimentation occidentale ? Une pré-enquête menée au Liban en 2003, a permis d'identifier que la place des plats traditionnels dans l'alimentation libanaise reste importante de nos jours. Cependant, les outils d'enquêtes nécessaires à caractériser de manière fiable et précise les consommations alimentaires n'étaient pas disponibles. Ceci nous a conduits à développer des outils pour évaluer la part de l'alimentation traditionnelle dans la diète libanaise et à évaluer sa contribution à la couverture des besoins nutritionnels. Nous avons construit et validé un cahier de photographies de portions alimentaires, un questionnaire de fréquence alimentaire et une table de composition nutritionnelle correspondant à ces plats. Nous avons ensuite réalisé une enquête sur une sous-population représentative et conclut les points suivants :1- La population libanaise moderne a préservé une place importante à l'alimentation traditionnelle : 57% de la population libanaise consomme plus de 9 plats traditionnels par semaine, soit près de 2 plats par jour.2- Cette alimentation est caractérisée, comme dans la plupart des régions méditerranéennes, par une contribution prépondérante des fruits et légumes (42%), des céréales (34% : pain 14% ; feuilletés 5%) et des légumes secs (7%) dans la ration alimentaire.3- Le régime alimentaire libanais traditionnel est entrain d'être abandonné surtout par les hommes actifs, les étudiants et les personnes célibataires, qui passent la plupart de leur temps hors domicile et sont donc plus susceptibles de consommer une alimentation plus industrielle, indépendamment de l'âge, du niveau d'éducation et de la région de résidence.4- La population libanaise, au travers de la consommation des seuls plats traditionnels dont l'apport calorique dépasse les 75%, a des apports moyens en calories de 2047 kcal/j, des apports énergétiques moyens en glucides de 46%, en protéines de 11% et en lipides de 43% dont 10% d'AGS, 20% d'AGMI et 10% d'AGPI. Elle couvre presque tous ses besoins en vitamines et minéraux.5- La ration alimentaire libanaise présente aujourd'hui une forte tendance à évoluer vers des régimes riches en lipides au détriment des glucides. Ces derniers gardent cependant une place relativement importante dans la ration mais ont changé de nature: autrefois consommés sous forme de céréales complètes, ils le sont aujourd'hui sous forme de céréales raffinées et transformées. En conclusion, le Liban semble être le lieu d'une coexistence entre la tradition et la modernité. Une revalorisation du régime traditionnel encore très présent dans les habitudes alimentaires devrait permettre de ralentir la transition nutritionnelle et améliorer l'état de santé de la population. / All emerging countries are now subjected to a dietary transition accompanied by a development of degenerative pathologies related to human diet. Our research is aimed at investigating the current Lebanese food typology under the following theme: have Lebanon been able to preserve its local traditional diet or have it been affected by the exposure to western diet? A pre-survey administered in Lebanon in 2003, showed that the existence of the traditional dishes in the Lebanese diet remain important till date. However, the absence of reliable and precise tools to conduct surveys aiming to describe food consumptions gave us an incentive to develop such tools. The main purpose of the exercise is to determine the contribution of the traditional Lebanese food to the relative overall intake and to evaluate its contribution in covering the various nutritional needs. For this reason, we developed and validated a photographic atlas of food portions, a food frequency questionnaire and a table of food composition corresponding to the traditional Lebanese dishes. This effort was followed by a survey on a representative sub-population that suggested 5 main findings:1-The modern Lebanese population preserved an important place for the traditional food: 57 % of the Lebanese population consumes more than 9 traditional dishes per week, which means 2 dishes per day.2-This diet is characterized, as in most of the Mediterranean regions, by a dominating contribution of fruits and vegetables (42 %), cereals (34 %: bread 14 %; pastries 5 %) and legumes (7 %) in the daily food ration.3-The traditional Lebanese diet is especially absent from active men, students and the single persons, who spend most of their time out of home and may thus consume industrial food, independently of their age, educational level and the location of their residence.4-The Lebanese population, through the consumption of the only traditional dishes of which the energy intake exceeds the 75 %, has mean energy intake of 2047 kcal/day. The breakdown shows a statistical mean of carbohydrates ranging up to 46 %; 11% of proteins; 43% of lipids; 10 % of SFA, 20 % of MUFA and 10 % of PUFA. The Lebanese population covers almost all their needs in vitamins and minerals.5- The Lebanese daily food ration presents a strong trend today to evolve towards diets rich in lipids on the detriment of carbohydrates. Carbohydrates keep however a place that is relatively important in the ration but with a changed pattern: consumed in the form of wholegrain cereal in the past, they are now replaced by refined and transformed cereal. In conclusion, Lebanon seems to be the place of coexistence between the tradition and the modernity. A valorisation of the still very present traditional diet in the food habits should allow to slow down the nutritional transition and to improve the health of the population.