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Made available in DSpace on 2014-06-11T19:24:44Z (GMT). No. of bitstreams: 0 Previous issue date: 2000-10-31Bitstream added on 2014-06-13T19:52:25Z : No. of bitstreams: 1 escouto_lfs_me_botfca.pdf: 1439241 bytes, checksum: 5f8b990d40bb63bd9143a0683b8a28b4 (MD5) / O objetivo do trabalho foi desenvolver e avaliar uma formulação para produção de pão sem glúten para celíacos utilizando polvilho azedo e farinha de mandioca. A doença celíaca ou enteropatia glúten sensível, é uma doença caracterizada por danos à mucosa do intestino delgado e má absorção. É uma enfermidade de caráter genético ativada, em indivíduos suscetíveis, pela ingestão do glúten do trigo e proteínas similares originárias de outros cereais como a aveia, centeio e cevada. A hipersensibilidade alimentar tem sido objeto freqüente de estudos clínicos e tecnológicos em busca de alternativas alimentares. Neste trabalho o polvilho azedo substituiu a farinha de trigo como responsável pela estrutura do pão e retenção de gases. A formulação inicial era: polvilho azedo 42%, sal 1%, açúcar refinado 5%, gordura vegetal hidrogenada 9%, farinha de mandioca 24%, leite em pó integral 3%, clara de ovo desidratada 12% e fermento biológico fresco 4%. A formulação foi ajustada e avaliada por metodologia de superfície de resposta com 26 tratamentos. As variáveis fixadas, mais importantes, através de ensaios prévios foram:clara desidratada , fermento fresco e farinha de mandioca moída crua. O delineamento foi central, composto com a) 8 combinações entre os níveis -1 e +1 das 3 variáveis independentes (fatorial 23) ; b) 6 combinações fixando 2 das variáveis no nível 0 e uma delas variando de -1 e +1 um ponto central, todas as variáveis no nível 0. Portanto, o delineamento usou 15 tratamentos diferentes sendo que cada combinação da parte fatorial (ítem (a) ) foi repetida 2 vezes e o ponto central ítem (c) foi repetido 4 vezes. Os dados experimentais obtidos foram submetidos a análise de variância e ao teste F ao nível de 10% de probabilidade. Os pães sem glúten foram analisados quanto as características organolépticas cor da crosta... / The objective of this study was develop and adjust a formulation for bread without gluten production for celiac using fermented cassava starch. The celiac disease or enteropaty sensitive-gluten, is a disease characteristic for damage the mucosa of the jejunal morphology malabsortion. Is a illness gluten-intolerance, in individual susceptible, ingested of wheat gluten and similar proteins of the cereal how oat, rye and barley. The food hypersensitive had been object after of the technological and clinical research in search of the food alternative. In this paper the fermented cassava starch substituded the wheat flour how responsible for structure of bread and gas retained. The basic formulation was: fermented cassava starch 42%, salt 1%, sugar 5%, hydrogenated vegetal fat 9%, ground cassava flour 24%, powered milk 3%, powered egg white 12% and yeast 4%. The formulation was adjusted and available for response surface methodology study with 26 treatments. The fixed variables more important were: powdered egg white, fresh yeast and ground cassava flour. The experiment was central composed with: a) 8 combination between the levels -1 and +1 of the 3 variables independents (factorial 23); b) 6 combination fixing 2 of the variables in the level 0 and one of them altering of -1 and +1, and it was all the variables in the level 0, one center point. Therefore, used 15 differents treatments treatments each combination of the part factorial was repeated 2 times and the center point was repeated 4 times. The experimental datas were submitted to analysis of variance and using F test at 10% probability level. Bread without gluten were analysed according to the organoloeptic characteristics, crust color, break, symmetry, crust characteristics, crumb color, structure of cells of the of crumb, crumb texture, flavor and taste, were evaluated. The instrumental analysis were made volume, texture and... (Complete abstract click electronic access below)

INTRODUCTION: Celiac disease (CD), an inflammatory condition of the small bowel, is now recognized as the most common of the autoimmune disorders (Kenrick & Day, 2014). Unfortunately, due to poor awareness among primary care providers (PCPs) this disease remains highly underdiagnosed despite its increasing prevalence (Catassi & Fasano, 2008). Aims of this quality improvement project were to examine current knowledge and practices of nurse practitioners in the primary care setting that influence the screening and diagnosis of CD. METHODS: A 32-item survey was sent out to nurse practitioner primary care providers (NP- PCPs) in the Dallas-Fort Worth Metroplex over a four-week period. The survey assessed demographic characteristics, knowledge and clinical practices of nurse practitioners as it relates to CD diagnosis. Data was analyzed using SPSS and descriptive statistics. RESULTS: Eighteen valid responses were received for analysis. The majority of respondents reported having no familiarity with the American College of Gastroenterology (ACG) and National Institute for Health and Care Excellence (NICE) guidelines. Two thirds of the respondents reported their education did not properly prepare them to accurately diagnose celiac disease. The vast majority also reported they do not test patients, pediatric or adult, using any celiac related blood test. The same results were true for patients being sent for intestinal biopsy. Although able to list typical symptoms of CD, many respondents were unaware of atypical symptoms. Most also omitted family history as important when considering celiac related testing. CONCLUSIONS: Overall NP-PCPs are not aware of and therefore do not follow clinical guidelines related celiac disease. It is clear that NP-PCPs need to be made aware of the prevalence of this disease and should be directed to follow evidence-based practice guidelines in their primary care practices. One step for doing this includes providing better education for NP- PCP students. Educators should include lectures or discussions about CD in their curriculum and provide students with resources such as the NICE and ACG guidelines. For practicing NPs, free continuing education can be offered. Lastly, clinicians who are aware of the high rates of underdiagnosis can present CD related information at conferences and meetings.

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The diploma thesis deals with the gluten-free labelling placing emphasis on a trademark. The introductory chapter depicts specification of products suitable for gluten-free diet. The thesis assesses and compares commercial and legal aspects of trademark, quality mark and designation specified in public law. These are evaluated in connection with products suitable for gluten-free diet. The concluding part is devoted to an analysis of the European Licensing System.

Memoria para optar al título de Ingeniero en Alimentos

En el presente trabajo de investigación se propone un plan de marketing para el lanzamiento al mercado limeño de un menúdelivery para personas que son intolerantes al gluten: DeliFreedom. Es un servicio personalizado de almuerzos para personas intolerantes al trigo, la avena, la cebada y el centeno (TACC), con baja, alta o media sensibilidad al gluten. Se ha considerado a hombres y mujeres que trabajan en las zonas comerciales de San Isidro, Miraflores, San Borja, Surco, Lince, Jesús María y Magdalena, distritos con centros empresariales.

Världens fokus på hållbarhet ökar och utveckling inom biobaserade material är nödvändig för att nå det globala klimatmål som satts upp. Biologiska material kommer frånförnyelsebara resurser, dvs att det både kommer från naturen och är tänkt att brytas ner av naturen. Inom kategorin naturliga polymerer finns proteiner, polysackarider och lipider där framförallt polysackarider fått fokus för användning både som biobränsle och som regenererade fibrer inom textilindustrin. Vete är ett spannmål som består av alla dessa tremakromolekyler. Vete används framförallt inom matindustrin men har på senare tid odlats för dess höga mängd av stärkelse som utvunnits och använts till bland annat biobränsle. Vid denna utvinning av stärkelsen blir resterande proteiner och lipider en biprodukt. Mängden protein är mellan 20-30% i vetet och stor del av detta är gluten. Denna rapport går igenom vad gluten är, hur gluten kan modifieras, vilken potential gluten har att regenereras till en textil fiber och hur en sådan process kan se ut. Gluten är ett vegetabiliskt växtprotein som består av ämnena gliadin och glutenin. Gluten är stabil i högre temperaturer och vattenolöslig, men det har visat sig att gluten vid kontakt med vatten får försämrade mekaniska egenskaper och att gluten har en glasomvandlingstemperatur på ca 38℃, vilket leder till att materialet är sprött vid rumstemperatur. Proteinerna inom gluten innehåller även olika mängder disulfidbindningar, även kallade tvärbindningar. Dessa tvärbindningar påverkar även glutens mekaniska egenskaper, och dess möjlighet att processas vidare. En rapport från 2009 diskuterar glutens potential som en regenererad fiber och tar även upp vilka modifieringar som krävs för att gluten ska kunna regenereras genom våtspinning. Olika modifieringar har olika betydelse för glutens fortsatta processande och med hjälp av en litteratursökning där artiklar och rapporter från tidigare forskning sammanfattats har denna studie gett ett resultat om en potentiell metod för att genomföra vidare tester inriktade mot att producera gluten till en regenererad fiber. Resultatet ger en metod där flera modifieringar sammanflätas i olika steg, där förhoppningen är att hitta den optimala metoden för att processa gluten till en textil fiber. Vidare presenteras en marknadsanalys där resultatet pekar på att odling av vete är stor och stabil. En jämförelse mellan olika marknader och råvaror visar även på ett teoretiskt pris för gluten, där det hamnar i ett intervall mellansyntetiska fibrer och bomull. / Big focus all around the world is on sustainability, where the progress of using biobased material is necessary to reach the global goals of sustainable development. Biological materials is produced from renewable resources, they are extracted from nature and eventually broken down by nature. Within the category of natural polymers is proteins, polysaccharides and lipids, where polysaccharides have got large attention for their use as biofuel and regenerated textile fibers. Wheat is a grain that contains all of this three macromolecules. Wheat is mainly used in the food industry but have lately been produced for it´s high volume of starch which can be useful as biofuel. When starch are extracted, the by-product of this production is proteins and lipids. Proteins are responsible for 20-30% of the content in wheat and the majority of this protein is gluten. This study introduce gluten, it’s properties, how it can be modified, the potential to regenerate gluten as a textile fiber and how that process might look like. Gluten is a vegetable protein containing the substances gliadin and glutenin. Gluten is stable in high temperature and water-insoluble, but in contact with water, the mechanical properties of gluten is decreased. It has also been showed that the glass transition temperature of gluten is 38℃, witch make gluten brittle in room temperature. The proteins within gluten contains disulfide bonds, also called crosslinking bonding. This crosslinking affects the mechanical properties of gluten and also the ability to be processed. An article from 2009 discuss about the potential of gluten as regenerated textile fiber and what modifications that can be made to regenerate gluten in the process of wet-spinning. Different modifications have different implications for the gluten's continued processing, and with the help of a literature search that summarizes articles and reports from previous research, this study has yielded a potential method for conducting further tests aimed at producing gluten into a regenerated fiber. The result provides a method where several modifications are intertwined in different stages, where the hope is to find the optimal method for processing gluten into a textile fiber. Furthermore, a market analysis is presented where the result indicates that wheat cultivation is large and stable. Comparing different markets gives gluten a theoretical price range between synthetic fibers and cotton.

This diploma thesis deals with the issue of celiac disease with a focus on the importance of micronutrients in treatment and clinical monitoring of patients with celiac disease. The thesis is divided into two parts, theoretical and practical. The theoretical part is divided into two chapters. The first chapter deals with celiac disease in general - history, epidemiology, pathogenesis, clinical classification, clinical manifestations, diagnostics and complications of celiac disease. Procedures for clinical monitoring of patients with celiac disease are also discussed. Last but not least, cereal proteins are analysed with a focus on gluten and its importance in the pathogenesis of celiac disease. The second chapter describes gluten-free diet as the only available possibility how to treat celiac disease. Furthermore, the pitfalls of the gluten-free diet and its possible nutritional imbalances associated with a gluten-free diet. The issue of gluten-free products is discussed, both in terms of legislation and in terms of selecting suitable foods. The possibilities of supplementation of micronutrients in celiac and other investigated possibilities of treatment of celiac disease outside the gluten-free diet are also mentioned. The practical part of this diploma thesis has two main goals. The first goal is...

京都大学 / 0048 / 新制・課程博士 / 博士(農学) / 甲第20430号 / 農博第2215号 / 新制||農||1048(附属図書館) / 学位論文||H29||N5051(農学部図書室) / 京都大学大学院農学研究科食品生物科学専攻 / (主査)教授 谷 史人, 教授 安達 修二, 教授 松村 康生 / 学位規則第4条第1項該当 / Doctor of Agricultural Science / Kyoto University / DFAM