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Made available in DSpace on 2019-03-30T00:07:27Z (GMT). No. of bitstreams: 0 Previous issue date: 2016-02-15 / Telecommuting or working in home office is a work of formatting existing in various parts of the world. Such a format allows the employees to do its function remotely. Its use seek the closeness and support of companies or institutions in remote locations. Its use has positive aspects when it comes to resources the institution economy, flexibility and autonomy for employees, increased productivity and greater presence and company representation in remote areas of the matrices. However formatting also involves negative aspects such as the individual's sense of isolation, destance of leadership, little differentiation between work and family environment and professional visibility of difficulty within the organization. For young people who start their careers, especially trainees, teleworking shown a possibility of integration in a multinational, it gives them the possibility of entering into an organization that has no office in their states, to the company the advantage of get hand of young and skilled labor in regions that it has no presence. However some aspects of development and learning, effects of flexibility and autonomy in personal life and possibility intern career ascension are raised. This research seeks to answer the following question: What is the perception of the trainees about the internship program teleworking a multinational hygiene and cleanliness? The overall objective is to analyze the perception of a group of trainees about the internship program teleworking. To this end they were made interviews with 12 multinational trainees in six different Brazilian states that work with intership and teleworking. For the treatment of data was performed a content analysis of the interviews, categorizing the most relevant aspects in eight categories of analysis, five of them aimed to influence the intership with telework in personal life and three facing the intership and career. As a result it is perceived the great advantage that provides the flexibility to help trainees to reconcile with the studies, but the relationship with time is dubious because the difficulty of managing it generates extra work to young people. There is a general perception that telecommuting has important professional skills such as proactivity and prioritization of tasks; at the same time it brings to the individual a sense of isolation, concern for their visibility and the possibility of growth in the company. In conclusion it appears that the roles of leaders and company become crucial in this process, since there is no definition of responsibilities of the parties involved. This research proposes a telecommuting role model for organizations. Keywords: Telecommuting. Home-office. Intern, Trainee. / O teletrabalho ou trabalho em home-office é uma formatação de trabalho já existente em diversas partes do mundo. Tal formatação permite ao colaborador exercer sua função de forma remota. Sua utilização busca a proximidade e apoio das empresas ou instituições em localidades longínquas. Seu uso traz aspectos positivos no que tange a economia de recursos à instituição, flexibilidade e autonomia para o colaborador, aumento de produtividade e maior presença e representação da empresa em regiões distantes das matrizes. Contudo sua formatação também envolve aspectos negativos como a sensação de isolamento do indivíduo, distanciamento das lideranças, pouca diferenciação entre trabalho e ambiente familiar e dificuldade de visibilidade do profissional dentro da organização. Para jovens que iniciam a carreira, em especial os estagiários, o teletrabalho se mostra uma possibilidade de inserção em uma multinacional, pois dá-lhes a possibilidade de ingresso em uma organização que não possui escritório em seus estados, para a empresa a vantagem de obter mão de obra jovem e qualificada em regiões que ela não possui presença. Contudo alguns aspectos relativos ao desenvolvimento e aprendizagem, efeitos da flexibilidade e autonomia na vida pessoal e possibilidade de ascensão de carreira do estagiário são levantados. Essa pesquisa busca responder a seguinte pergunta: Qual a percepção dos estagiários acerca do programa de estágio em regime de teletrabalho de uma multinacional de higiene e limpeza? O objetivo geral é analisar a percepção de um grupo de estagiários acerca do programa de estágio em regime de teletrabalho. Para tal foram feitas entrevistas com 12 estagiários de multinacional em seis diferentes estados brasileiros que atuam com estágio e teletrabalho. Para o tratamento de dados foi realizada uma análise de conteúdo das entrevistas, categorizando os aspectos mais relevantes em oito categorias de análise, cinco delas voltadas a influência do estágio com teletrabalho na vida pessoal e outras três voltadas para o estágio e a carreira. Como resultado é percebida a grande vantagem que a flexibilidade proporciona ao ajudar os estagiários com a conciliação com os estudos, contudo a relação com o tempo é dúbia, pois a dificuldade de gerenciá-lo gera sobrecarga de trabalho aos jovens. Há uma percepção geral de que o teletrabalho acarreta importantes competências profissionais, como proatividade e priorização de tarefas; ao mesmo tempo ele traz ao indivíduo uma sensação de isolamento, preocupação com a sua visibilidade e possibilidade de crescimento na companhia. Como conclusão verifica-se que os papeis das lideranças e da empresa tornam-se fundamentais nesse processo, já que não há uma definição de responsabilidades das partes envolvidas. Desta forma esta pesquisa propõe um modelo de atuação de teletrabalho para as organizações. Palavras-chave: Teletrabalho. Home-office. Estágio. Estagiário.

Thesis (Ed.M.)--Boston University / PLEASE NOTE: Boston University Libraries did not receive an Authorization To Manage form for this thesis or dissertation. It is therefore not openly accessible, though it may be available by request. If you are the author or principal advisor of this work and would like to request open access for it, please contact us at open-help@bu.edu. Thank you. / 2031-01-01

Typescript (photocopy). / Digitized by Kansas Correctional Industries

In this thesis, the impact of the interactions between the hydrophilic emulsifiers and aroma compounds as well as emulsion microstructure including droplet size, droplet size distribution, emulsion stability and creaming on aroma release over water-in-oil-in-water (w/o/w) emulsions was investigated. Polyglycerol polyricinoleate (PGPR) was used as the only hydrophobic emulsifier to stabilise the internal water droplets in the primary water-in-oil (w/o) emulsion of the w/o/w emulsions throughout this research. Three hydrophilic emulsifiers investigated to stabilise the w/o droplets in w/o/w emulsions included a low molecular weight non-ionic surfactant, polyoxyethylene 20 sorbitan monolaurate (Tween 20), a chemically modified starch, octenyl succinic anhydride (OSA) starch and a protein, pea protein isolate (PPI), as the large molecular weight emulsifiers. The two emulsification methods of high shear mixing and stirred cell membrane emulsification were used. Controls of water and oil-in-water (o/w) emulsions were prepared with the formulation and process conditions as for the w/o/w emulsions. Emulsion microstructure was characterised in terms of droplet appearance, droplet size, droplet size distribution as well as emulsion stability over time. Both static and dynamic headspace analyses were carried out to investigate the aroma release behaviour over w/o/w emulsions. The results showed that w/o/w emulsions were a suitable vehicle for short time aroma entrapment, which was most successful for the hydrophilic aroma acetoin compared to the hydrophobic aromas acetyl pyridine and hexanal. This entrapment of the hydrophilic aroma resulted from the barrier of the oil phase in the w/o droplets to delay its diffusion or the PGPR micelles in the oil phase to entrap it in the polar inner core. The complex food emulsifiers OSA starch and PPI were for the first time successfully used in stirred cell membrane emulsification to produce similarly sized o/w and w/o/w emulsions. These were produced to eliminate the effect of droplet size in the study of aroma release. The release of aromas (i.e. diacetyl and 3-pentanone) was affected by the combination of the type of the hydrophilic emulsifier (Tween 20, OSA starch and PPI) and the type of the emulsion system (i.e. o/w and w/o/w emulsions) as well as the emulsion microstructure including droplet size, emulsion stability, interface thickness, creaming and diffusion of the internal water phase into the external water phase of w/o/w emulsions. The thinner interface laden by Tween 20 might lead to a quicker diffusion of the hydrophobic aroma 3-pentanone from the w/o droplets into w2. OSA starch interacted with the hydrophilic aroma diacetyl and 3-pentanone, and PPI interacted with 3-pentanone. These findings help to better understand the effect of the hydrophilic emulsifier and emulsion microstructure on aroma release and present a novel study to produce similarly sized emulsion droplets with complex food emulsifiers.

Dates are the fruit of the palm, which the Greeks call “Phoenix”, a word taken from the Phoenician language. Saudi Arabia is currently one of the largest dates producing countries in the world. There are several varieties of dates grown in Saudi Arabia. Date fruits contain compounds that are potentially bioactive, with many health benefits; for example, vitamin E, carotene (precursor for vitamin A) and phenolic compounds. Dates represent an excellent source of antioxidants due to their high concentrations of phenolic compounds as well as the presence of selenoproteins. Moreover, dates are also potentially a very good source of several minerals in fact; there are at least 15 minerals found in dates. The work presented in this thesis will determine the nutritional composition of nineteen varieties of dates sourced from four, environmentally diverse, regions in Saudi Arabia. These varieties were selected because of their popularity, economical price, as well as availability during the year. The results indicated that the range of moisture contents (10% - 30%) found within the four regions were quite similar. For levels of fat, protein and ash all varied significantly between varieties but were all very low. Carbohydrate content was variable between samples (70 - 80%). The results indicated that glucose and fructose concentrations in theses Saudi dates were generally similar and the present of sucrose being normally associated with a corresponding reduction in the level of glucose and fructose. Potassium was the major mineral found in all the varieties with concentrations as high as 1173.29 mg/100g. The mean values for phosphorus in the dates from the different regions were close to each other. The amount of selenium was generally very low in all varieties and some did not contain any selenium at all. It would appear that it is variety and not region of production that has the major impact on nutritional composition. Moreover, this research will also determine the antioxidant capacity and phenolic content of a sub-set of these varieties at four different stages of ripening. Results showed that the levels of phenolics, anthocyanin and antioxidant capacity all decreased throughout development in all the seven selected varieties. There were strong correlations between this antioxidant capacity and the total phenolic and anthocyanin levels suggesting that these are major contributors to this nutritional property of dates. A preliminary screen tentatively identified some phenolic compounds and indicates that there may be some compositional variation between date varieties.