Les bactéries lactiques sont utilisées pour la fermentation d'aliments dans le but d'augmenter leur durée de conservation et d'améliorer leurs propriétés organoleptiques et nutritionnelles. Dans le but de diversifier l'offre d'aliments fonctionnels et de limiter les pertes en produit frais, nous proposons des produits fermentés à base de fruits ou légumes, riches en antioxydants et plaisants pour le consommateur. Pour cela, mes travaux de thèse ont été menés en deux étapes : caractériser la flore bactérienne lactique présente à la surface de fruits et de légumes cultivés à La Réunion, puis sélectionner des bactéries autochtones possédant certaines propriétés fonctionnelles. Ainsi, 77 bactéries lactiques isolées de papayes, de tomates et d'achards de la Réunion, appartenant aux genres Leuconostoc, Lactococcus, Weissella, Lactobacillus et Fructobacillus ont été caractérisées génétiquement et phénotypiquement. Parmi la grande diversité observée, certains isolats ont présenté des caractéristiques technologiques (conditions et vitesse de croissance, résistance aux stress environnementaux) et fonctionnelles (production d'exo-polysaccharides) intéressantes pour l'élaboration d'aliments fermentés, en particulier les isolats Weissellla cibaria 64 et 30, Leuconostoc pseudomesenteroides 60 et Lactobacillus plantarum 75. A partir de ces données, des étapes complémentaires de criblage ont été réalisées sur différents substrats (mangue, papaye, ananas, thé vert, thé noir) fermentés, en examinant leurs propriétés organoleptiques et leurs activités antioxydantes. Deux isolats, Lc. pseudomesenteroides 12b et W. cibaria 64, ont augmenté significativement la teneur en composés phénoliques et l'activité antioxydante de jus d'ananas Victoria au cours d'une fermentation de 48h. Le produit fermenté se conserve 16 jours au froid sans aucune altération et conserve l'ensemble de ses bénéfices nutritionnels. Une odeur et des goûts typiques ont été détectés dans les boissons fermentées obtenues. L'augmentation de l'activité antioxydante observée au cours de la fermentation résulte probablement du métabolisme des composés phénoliques par les bactéries. L'identification des molécules produites et des enzymes impliquées est nécessaire afin de comprendre les mécanismes mis en jeu. / Lactic acid bacteria are used for the production of large variety of fermented foods in order to enhance shelf-life together with improved organoleptic and nutritional properties. In order to create new functional foods and to reduce fresh product waste, the objectives of my PhD were to develop and characterize fruit or vegetables fermented foods, rich in antioxidants and pleasant for consumers. To reach these goals, my PhD work was split in two steps: 1- characterization of lactic bacteria present on fruits and vegetables grown at Reunion Island and 2- selection of autochthonous bacteria with functional properties. Thus, 77 lactic bacteria from genera Leuconostoc, Lactococcus, Weissella, Lactobacillus and Fructobacillus were isolated from papaya, tomato and sliced cabbage from Reunion Island. They were genetically and phenotypically characterized. A huge diversity in term of genetic and phenotypic characteristics was determined. Furthermore, several isolates exhibiting specific technological and functional properties (growth rate, resistance to environmental stress, production of exopolysaccharides) were identified. These isolates, potentially useful for the production of fermented foods, were Weissella cibaria 64 and 30, Leuconostoc pseudomesenteroides 60 and Lactobacillus plantarum 75. Then, further screening steps were performed on different food substrates (pineapple, mango, papaya, tea infusions) in order to select isolates able to improve antioxidant and organoleptic properties. Two isolates, W. cibaria 64 and Lc. pseudomesenteroides 12b were shown to significantly enhance the phenolic content and the antioxidant activity of Victoria pineapple juice after a 48h-fermentation. The fermented products exhibited a good shelf-life of 16 days without alteration and preserved nutritional benefits. Characteristic odour and tastes were detected in the fermented drinks. The increase in antioxidant activity observed during fermentation was probably the consequence of a depolymerization of phenolic compounds. Further works are required to identify the composition changes over fermentation and to reach a better understanding of the mechanisms involved.

Poly(lactic acid), PLA, is a viable replacement to petroleum derived polymers due to its renewable feedstock, biodegradability and bioassimilability, yet improvements in its physical, thermal and mechanical properties are required before it can fully enter all commodity markets. This thesis investigates olefin cross-metathesis (CM) as a synthetic strategy to modify the properties of PLA. The use of novel lanthanide and actinide catalysts on the microstructure control of PLA are also explored. The Tebbe reagent was used in a new synthetic strategy to produce a novel olefin derivative of lactide (MML). Olefin CM of MML with hex-1-ene was successful but polymerisation pre- and post-CM was unsuccessful due to monomer instability. CM of another olefin derivative of lactide, 3-methylenated lactide (3-ML) was successful with aliphatic alkenes; hex-1-ene to dodec-1-ene. To overcome competing alcoholysis of the functionalised monomers, which prevented polymerisation, hydrogenation was used to remove the olefin entity followed by successful ring-opening polymerisation (ROP) to produce polymers of low glass-transition temperatures (Tg). Post-polymerisation CM on an olefin containing polymer P(β-heptenolactone) P(β-HL), with methyl acrylate and an epoxide, generated functionalised homopolymers with increased Tg’s. Co-polymerisation of lactide with β-HL generated novel gradient-copolymers. Olefin CM with 15 different cross-partners produced functionalised copolymers with different thermal properties. Based on this route a new methodology was created to introduce two unique functionalities into the polymer backbone by manipulation of the olefin reactivities. Finally, in a collaborative project, uranium and cerium catalysts, Me3SiOU(OArP)3 and Me3SiOCe(OArP)3 - designed out-with the group- were tested and compared as ROP catalysts for lactide. Both catalysts were active in living polymerisations of L-lactide and under immortal conditions the activity and rates of the catalysts were switched, accounted for by a change in the coordination sphere due to ligand displacement. ROP of rac-lactide using the uranium analogue produced heterotactic-biased PLA with a Pr = 0.79.

Submitted by Maria Medeiros (maria.dilva1@ufcg.edu.br) on 2018-07-06T12:08:50Z No. of bitstreams: 1 BARTIRA BRANDÃO DA CUNHA - TESE (PPGCEMat) 2015.pdf: 9101656 bytes, checksum: d0261dbd09ba7b441015349ba1e717c3 (MD5) / Made available in DSpace on 2018-07-06T12:08:50Z (GMT). No. of bitstreams: 1 BARTIRA BRANDÃO DA CUNHA - TESE (PPGCEMat) 2015.pdf: 9101656 bytes, checksum: d0261dbd09ba7b441015349ba1e717c3 (MD5) Previous issue date: 2015-01-29 / Capes / A crescente busca por materiais alternativos que tragam menos dano ao meio ambiente resultou no desenvolvimento dos polímeros biodegradáveis. Estes materiais, do ponto de vista do processamento de obtenção, apresentam redução no consumo energético que aliada à ausência de inércia na sua degradação implicam na redução do acúmulo de lixo plástico no meio ambiente. Entretanto, alguns desses polímeros, como o poli (ácido lático) - PLA, por exemplo, apresentam algumas limitações quanto a sua aplicação, por ser um polímero de alta fragilidade e rigidez. A fim de ampliar o uso comercial do PLA, algumas pesquisas estão sendo desenvolvidas com o intuito de melhorar essas propriedades. Com base nisto, o atual trabalho de doutorado teve por objetivo estudar o efeito de modificadores poliméricos e argila organofílica nas propriedades do PLA a fim de se obter maior conhecimento sobre esse novo tipo de material. Para tanto o trabalho ocorreu em duas etapas: na primeira foram usados três modificadores poliméricos diferentes, cada um foi usado individualmente com o PLA, na proporção 90/10 (PLA/Modificador); na segunda, para cada sistema PLA/Modificador, foi acrescentado o teor de 3 pcr (partes por cem de resina) de argila organofílica. Os modificadores utilizados foram o Biostrength 150, o Paraloid e o EGMA, e a argila foi a Brasgel bentonítica. As misturas foram realizadas por meio de fusão. Para avaliar o efeito da modificação no PLA as amostras foram caracterizadas por meio das técnicas de Difração de Raios X (DRX), Espectroscopia na Região do Infravermelho por Transformada de Fourier (FTIR), Ensaios Mecânicos de Tração e Impacto, Microscopia Eletrônica de Varredura (MEV) Análises Térmicas por Calorimetria Exploratória Diferencial (DSC), Termogravimetria (TG) e DinâmicoMecânica (DMTA), Reologia e análise por temperatura de Distorção Térmica (HDT). Os resultados apontaram que as propriedades mecânicas de resistência ao impacto melhoraram significativamente, dependendo do modificador em uso, e também quando houve a combinação com a argila organofílica. No geral as propriedades mecânicas indicam que houve a tenacificação no PLA sem perda expressiva do módulo de elasticidade. As análises morfológicas apontaram uma boa dispersão do material. E as propriedades térmicas não sofreram grandes alterações. Os dados obtidos no ensaio reológico sugerem a formação de uma rede percolada na presença da argila. Concluindo-se por tanto que os modificadores poliméricos atuaram como dissipadores de energia e uso da argila inibiu a coalescência dos modificadores em meio a matriz polimérica, atuando de fato como uma barreira. / The increasing search for alternative materials that bring less damage to the environment resulted in the development of biodegradable polymers. These materials, from the viewpoint of obtaining processing, show a reduction in the energy consumption and the lack of inertia in its degradation imply the reduction of plastic waste accumulation in the environment. However, some of these polymers such as poly (lactic acid) - PLA, for example, have some limitations on their application, being a polymer of high rigidity and brittleness. In order to expand the commercial use of PLA, some research is being done with the aim of improving these properties. On this basis, the current doctoral work aimed to study the effect of polymeric modifiers and organoclay in PLA properties in order to obtain greater insight into this new type of material. For this work occurred in two stages: the first were used three different polymeric modifiers, each was used individually with the PLA in proportion 90/10 (PLA / Modifier); the second, for each PLA / modifier system was added 3 phr of the content (parts per hundred resin) of organophilic clay. The modifiers used were Biostrength 150, the Paraloid and E-GMA, and bentonite clay was the Brasgel. The mixtures were made by way of merger. To evaluate the effect of change in PLA samples were characterized by the techniques of X-ray Diffraction (XRD), Infrared Spectroscopy in the Region Fourier Transform (FTIR), Traction Mechanical Testing and Impact, Scanning Electron Microscopy (SEM) Thermal Analysis by Differential Scanning Calorimetry (DSC), thermogravimetry (TG) and Dynamic-Mechanical (DMTA), Rheology and analysis Temperature Heat Distortion (HDT). The results showed that the mechanical properties of impact resistance improved significantly with the use of polymeric modifiers and also when it was the combination with the organoclay. Overall mechanical properties indicate that there was no significant toughening the PLA loss modulus. Morphological analysis showed a good dispersion of the material. And the thermal properties did not change much. Rheological data obtained in testing suggest the formation of a percolating network in the presence of the clay. In conclusion therefore is that polymeric modifiers acted as energy sinks and use of the clay modifiers inhibit coalescence of the polymer matrix in the middle, in fact acting as a barrier.

The object of the dissertation was the monitoring of the quantity of the yogurt culture microbes Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus in selected yogurts after the end of the mature process and the consideration of the observed values with the requirements of the legislation. The literary search mentions the fermented dairy products and their classification, the characterization of individual types of lactic fermentation microbes and also the pure milk cultures used for the production of soured dairy products are not left out. The experimental part deals with the evaluation of microbiological analysis and the acidity of selected yogurts according to the influence of the producer and the storage life. The observed results showed, that the legislative requirement for the quantity of live microbes has been kept not only during the prescribed best-before period, but also during the complete experiment, it means also on the 56th day of the storage.

Electrospinning or electrostatic fibre spinning employs electrostatic force to draw fibres from a liquid, either a polymeric solution or a polymer melt in the form of a charged jet. The jet solidifies and is deposited on a collector in the form of a non-woven fibrous mat. Electrospun fibres have diameters between several nanometres to a few microns, which is one of the main advantages of the process, as materials at the nanoscale have shown great potential in a wide range of healthcare and energy applications. The initial selection of solvents to dissolve the polymer for production of electrospun defect-free nanofibres has generally been based on experience from similar polymer-solvent systems. The selection of a solvent is important to control the fibre surface morphology that would eventually determine the field of application for the electrospun nanofibrous structures. However, little attempt has been made to study the correlation between the solubility behaviour of the polymer in different solvents and the electrospinnability of the polymer solutions. From this perspective, the first part of this thesis focused on the selection of different solvents for the production of poly (lactic acid) (PLA) nanofibres. Solution properties were measured and the electrospun nanofibrous structures were analysed in terms of morphology and nanofibre diameter. Understanding the molecular interactions between polymer and solvents enables the correct solvent selection to ensure the desired nanofibrous structure. Solubility is not the only criterion for nanofibre formation from a polymer solution. Polymer concentration is one of the main factors affecting electrospinning. For this reason, a relationship between PLA concentration and nanofibre morphology was determined by solution property measurements. A three step systematic methodology has been proposed in this thesis in order to select appropriate solvent and polymer concentration for the production of homogeneous electrospun mats made of defect-free nanofibres. This methodology was validated for PLA nanofibres, but it can be used for a wide range of polymers. It simplifies the solvent selection process and can significantly improve the trial and error approaches used at present. Despite several models for electrospinning having been proposed to predict the behaviour of the electrospun jet, there are no simple methods for a priori prediction of the final morphology of the electrospun mat from the knowledge of solution properties and electrospinning process parameters. Moreover the prediction of nanofibre diameter is still a difficulty and little research has been done on this. For these reasons, the second part of this thesis is dedicated to understanding the effect of some process parameters on the jet electric current and hence on the morphology of PLA nanofibres. The values of current measured were used to verify an equation proposed in the literature for the prediction of the final diameter. The experimental diameter of the PLA nanofibres was compared with the predicted value. In the last chapter coaxial electrospinning was employed to produce PLA nanofibres with a core shell structure for the incorporation of a model hydrophilic drug in the nanofibre core. The large surface area to volume ratio of nanofibres offers the great advantage of higher efficiency of encapsulation and better control of the release profile compared with other drug delivery systems. Even though successful encapsulation of drug and proteins have been reported, it is not clear how to verify the continuous drug distribution in the core throughout the whole length of the fibre. The solution properties of both core and shell strongly affect the outcome of the electrospinning process. For this reason, several techniques have been used to verify the formation of a core shell structure and proper encapsulation of the drug. In addition, the efficiency of drug encapsulation was evaluated and drug release studies were performed.

Orientador: Cláudio Cabello / Banca: Magali Leonel / Banca: Ana Paula Cerino Coutinho / Resumo: O amido de mandioca apresenta características que o diferenciam de outras fontes vegetais e tem sido preferido à medida que atende demandas por aplicações especificas. Utilizado nestas aplicações, in natura ou modificados, vem requerendo pesquisas e desenvolvimento de novas características, principalmente, incorporadas por modificações físicas, químicas e/ou enzimáticas. O polvilho azedo é um amido modificado por via fotoquímica em um processo de fermentação anaeróbia e secagem ao sol, não havendo padronização no produto final, quanto suas características físico-químicas e comportamentais, o que é indesejável para aplicações industriais, como na indústria de alimentos. Muitas pesquisas já foram realizadas a fim de investigar fatores que determinam o desenvolvimento da propriedade de expansão do polvilho azedo e revelaram que a fermentação lática e a exposição ao sol são os mais importantes. A partir disso, o presente trabalho teve como objetivo a avaliação de modificação com a oxidação do amido de mandioca com diferentes concentrações de ácido lático e secagem em diferentes tempos de exposição à radiação UV, buscando um protocolo de processo que apresentasse características desejáveis, como baixos níveis de acidez, elevada expansão e controle na qualidade físico-químicas, físicas e de pasta, com o intuito de se assemelhar ao polvilho azedo. Foram realizados ensaios que indicaram a melhor forma de modificação assim como a variação do tempo de exposição da mesma, definindo assim, o protocolo de modificação de amido para o desenvolvimento da propriedade de expansão. Os amidos foram modificados por via úmida, oxidação com solução de ácido lático 85% PA a 2%, durante 10 minutos, em temperatura ambiente e agitação constante. Na sequência, o amido foi recuperado... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: The cassava starch has characteristics that differentiate it from other plant sources and has been preferred as it meets demands for specific applications in the food industry, used both native as modified. Because of this industry is requesting searches for the development of new features, with modifications physical, chemical and/or enzymes. The cassava starch sour is a starch modified by a photochemical process of anaerobic fermentation and drying in the sun, there is no standard in the final product as its physicochemical characteristics and behavior, which is undesirable for industrial applications such as in food industry. Many studies have been conducted to investigate factors that determine the development of the expansion property of cassava starch, these showed that the lactic acid fermentation and sun exposure are most important. From this, the present study aimed to evaluate changes in the oxidation of cassava starch with different concentrations of lactic acid and drying at different times of UV exposure, seeking a protocol process to produce desirable characteristics such as low levels of acidity, high growth and control in the physico-chemical, physical and paste, in order to resemble the sour. Assays were performed which showed the best way to modification as well as the variation in time of exposure of the same, thereby defining the protocol modification of starch for the development of expansion property. The starches have been modified by wet oxidation with lactic acid, solution 85% PA, 2% during 10 minutes at room temperature with constant stirring. Further, the starch was recovered by filtration under vacuum and exposed to UV radiation for 60 minutes and revolving material every 15 minutes, then was brought in an oven air circulation at 45 ° C for 7 hours to complete the drying. The cassava modified starches... (Complete abstract click electronic access below) / Mestre

Made available in DSpace on 2014-06-11T19:27:24Z (GMT). No. of bitstreams: 0 Previous issue date: 2011-04-15Bitstream added on 2014-06-13T18:07:11Z : No. of bitstreams: 1 victorelli_r_me_rcla.pdf: 875908 bytes, checksum: 79a124b35ca31717ebdde103eb1d9d9d (MD5) / Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) / O presente trabalho apresenta um estudo de produção de ácido lático a partir de Lactobacillus rhamnosus imobilizado por aprisionamento em alginato de cálcio, com a utilização de soro de queijo como fonte de carbono alternativa à glicose encontrada tradicionalmente no meio MRS para bactérias láticas. A imobilização foi efetiva com 2 % de alginato, tendo eficiência de 99,99 %, e taxa de saída de células de 0,25 %, utilizando MRS como meio de cultivo. Estudou-se também o uso de fontes alternativas de nitrogênio como água de maceração de milho, Pro-Floo®, autolisado de levedura e sulfato de amônio. Os melhores resultados de produção e rendimento foram obtidos a partir da utilização de soro de queijo com as fontes de nitrogênio do MRS (extrato de levedura, peptona e extrato de carne), chegando a um rendimento (Yp/s) de 0,83, com produtividade de 0,90 g.L-1.h-1, seguido do cultivo com água de maceração de milho (AMM) e Pro-Floo®, com Yp/s de 0,72 e 0,57 respectivamente. No cultivo com água de maceração de milho a produção de ácido lático atingiu 119,04 g/L em 48 h. Com células livres, o melhor resultado de rendimento foi 0,73 quando de utilizou água de maceração de milho, com produtividade de 2,25 g.L-1.h-1 e produção de ácido lático de 107,89 g/L. Foram realizados dois ensaios utilizando uma modificação no alginato com ácido palmítico, para melhoria na viabilidade das células imobilizadas. Houve melhora no Yp/s quando se utilizou a alginato modificado com ácido palmítico passando de 0,72 para 0,79 no cultivo com AMM e de 0,57 para 0,67 quando se utilizou Pro-Floo®. Outro cultivo foi conduzido em reator de leito empacotado com imobilização em alginato recoberto de polietilenoimina, utilizando meio MRS. No reator pode-se observar a produção contínua de ácido lático até 72 horas com rendimento de 0,88 em 4 horas de cultivo atingindo uma concentração de 11,79 g/L de ácido lático. / This work presents a study of lactic acid production by Lactobacillus rhamnosus immobilized by entrapment technique in calcium alginate, using whey as alternative carbon source, avoiding glucose use in the traditional MRS medium for lactic acid bacteria. Cell immobilization was effective using 2% of alginate, with efficiency of 99.99% and rate of cell release of 0.25 %. Alternative nitrogen sources like corn steep liquor (CSL), Pro-Floo®, autolyzed yeast and ammonium sulfate was also studied. The higher values of production and yield (Yp/s) were obtained in the cultivation with whey and the MRS nitrogen sources (yeast extract, peptone and meat extract), reaching an Yp/s of 0.83, and productivity of 0.90 g.L-1.h-1, followed by the cultivation with corn steep liquor and Pro-Floo®, with Yp/s of 0.72 and 0.57 respectively. With corn steep liquor, the lactic acid production reached 119.04 g/L in 48 h. In the culture with free cells the yield was 0.73 with corn steep liquor in 48 h, the productivity was 2.25 g.L-1.h-1 and production 107.89 g/L. Two experiments were done with a palmitolation of alginate to improve of immobilized cell viability. Increase in yield was obtained when palmitolation was employed; the yield increased from 0.72 to 0.79 in the cultivation using corn steep liquor, and from 0.57 to 0.67 when Pro-Floo® was used an alternative nitrogen source. Another experiment was realized in a packed-bed continuous reactor, with polyethyleneimine coated alginate beads, using MRS as culture medium. It was observed continuous lactic acid production until 72 h, with a yield of 0.88 in 4 hours reaching a lactic acid concentration of 11.79 g/L.

Made available in DSpace on 2014-06-11T19:24:40Z (GMT). No. of bitstreams: 0 Previous issue date: 2012-06-27Bitstream added on 2014-06-13T18:52:26Z : No. of bitstreams: 1 santos_tpr_me_botfca.pdf: 530095 bytes, checksum: 253bbf2b7257a905ad39138bcd694937 (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / Universidade Estadual Paulista (UNESP) / O amido de mandioca apresenta características que o diferenciam de outras fontes vegetais e tem sido preferido à medida que atende demandas por aplicações especificas. Utilizado nestas aplicações, in natura ou modificados, vem requerendo pesquisas e desenvolvimento de novas características, principalmente, incorporadas por modificações físicas, químicas e/ou enzimáticas. O polvilho azedo é um amido modificado por via fotoquímica em um processo de fermentação anaeróbia e secagem ao sol, não havendo padronização no produto final, quanto suas características físico-químicas e comportamentais, o que é indesejável para aplicações industriais, como na indústria de alimentos. Muitas pesquisas já foram realizadas a fim de investigar fatores que determinam o desenvolvimento da propriedade de expansão do polvilho azedo e revelaram que a fermentação lática e a exposição ao sol são os mais importantes. A partir disso, o presente trabalho teve como objetivo a avaliação de modificação com a oxidação do amido de mandioca com diferentes concentrações de ácido lático e secagem em diferentes tempos de exposição à radiação UV, buscando um protocolo de processo que apresentasse características desejáveis, como baixos níveis de acidez, elevada expansão e controle na qualidade físico-químicas, físicas e de pasta, com o intuito de se assemelhar ao polvilho azedo. Foram realizados ensaios que indicaram a melhor forma de modificação assim como a variação do tempo de exposição da mesma, definindo assim, o protocolo de modificação de amido para o desenvolvimento da propriedade de expansão. Os amidos foram modificados por via úmida, oxidação com solução de ácido lático 85% PA a 2%, durante 10 minutos, em temperatura ambiente e agitação constante. Na sequência, o amido foi recuperado... / The cassava starch has characteristics that differentiate it from other plant sources and has been preferred as it meets demands for specific applications in the food industry, used both native as modified. Because of this industry is requesting searches for the development of new features, with modifications physical, chemical and/or enzymes. The cassava starch sour is a starch modified by a photochemical process of anaerobic fermentation and drying in the sun, there is no standard in the final product as its physicochemical characteristics and behavior, which is undesirable for industrial applications such as in food industry. Many studies have been conducted to investigate factors that determine the development of the expansion property of cassava starch, these showed that the lactic acid fermentation and sun exposure are most important. From this, the present study aimed to evaluate changes in the oxidation of cassava starch with different concentrations of lactic acid and drying at different times of UV exposure, seeking a protocol process to produce desirable characteristics such as low levels of acidity, high growth and control in the physico-chemical, physical and paste, in order to resemble the sour. Assays were performed which showed the best way to modification as well as the variation in time of exposure of the same, thereby defining the protocol modification of starch for the development of expansion property. The starches have been modified by wet oxidation with lactic acid, solution 85% PA, 2% during 10 minutes at room temperature with constant stirring. Further, the starch was recovered by filtration under vacuum and exposed to UV radiation for 60 minutes and revolving material every 15 minutes, then was brought in an oven air circulation at 45 ° C for 7 hours to complete the drying. The cassava modified starches... (Complete abstract click electronic access below)

Made available in DSpace on 2014-06-11T19:24:41Z (GMT). No. of bitstreams: 0 Previous issue date: 2004-06-17Bitstream added on 2014-06-13T20:12:49Z : No. of bitstreams: 1 goldoni_cl_me_botfca.pdf: 427201 bytes, checksum: 7b38b47366f9373e350359048f3fcfd3 (MD5) / Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) / Universidade Estadual Paulista (UNESP) / No presente trabalho estudou-se o comportamento das hortaliças couve-flor e feijão-vagem, submetidas ao processo de fermentação lática controlada sob temperatura de 20 C (variação de 0,5 C). O experimento constituiu-se de três ensaios de fermentação para cada uma das hortaliças: Tratamento Controle (Testemunha), Tratamento com Adição de Inóculo Comercial e Tratamento com Adição de Inóculo Comercial + Adição de Acido Lático. O monitoramento das fermentações foi realizado por meio de análises químicas, físicas, físico-químicas e microbiológicas, no decorrer e no final do processo fermentativo. Para a avaliação sensorial foram elaborados picles em vinagre de vinho branco condimentado, utilizando-se dos produtos fermentados e a matéria-prima in natura'. A pesquisa foi complementada com o estudo do gasto de energia elétrica e do custo de elaboração dos produtos fermentados, considerando-se o processamento em laboratório; e foi determinado o consumo de energia e sua racionalização, comparando-se com o armazenamento refrigerado (processamento mínimo) das diferentes hortaliças em estudo. Os resultados obtidos através das análises químicas, físico-químicas e microbiológicas, permitiram verificar que as fermentações transcorreram normalmente, obtendo-se produtos com características desejáveis, ou seja, de alimento fermentado e produzidos com as condições tecnológicas para se apresentaram seguros, em relação aos aspectos de conservação e de saúde pública. Para ambas as hortaliças estudadas (couve-flor e feijão-vagem), os tratamentos em que houve Adição de Inóculo Comercial, resultaram em produtos com níveis mais elevados de acidez. Para couve-flor a maior acidez foi desenvolvida no tratamento com Adição de Inóculo Comercial;... / In the present work it was studied the behavior of the vegetables cauliflower and snap-bean, submitted to the process of controlled lactic acid fermentation under temperature of 20 °C (variation of l 0,5 °C). The experiment was constituted for three trials of fermentation process for each one of the vegetables: Control Treatment (test) with Addition of Starter (Lactobacillus plantarum) and with Addition of Starter (L. plantarum) + Lactic Acid. The monitoring of the fermentations was accomplished through chemical, physical, physical-chemical and microbiological analyses, during and at the end of the fermentation process. Using the fermented products and raw vegetable, pickles were elaborated in spiced white vinegar for the purpose of sensorial evaluation. Parallelly, the research was complemented with the study of the expense of electric energy and the elaboration cost of the fermented products, being considered the processing in laboratory; and also, it was verified of the consumption of energy and its rationalization, being compared with the refrigerated storage (minimum processing) of the different vegetables in study. The obtained results through the chemical, physical-chemical and microbiological analyses, allowed to verify that the fermentations usually elapsed, being obtained products with desirable characteristics, that is to say, of fermented food and produced with the technological conditions for they came safe, in relation to the conservation aspects and of public health. For both studied vegetables (cauliflower and snap-bean), the treatments in that there were Addition of Starter, they resulted in products with a higher acidity levels. For cauliflower the greatest acidity was developed in the treatment with Addition of Starter;...(Complete abstract click electronic access below)

Made available in DSpace on 2014-10-09T12:33:10Z (GMT). No. of bitstreams: 0 / Made available in DSpace on 2014-10-09T14:06:13Z (GMT). No. of bitstreams: 0 / Tese (Doutoramento) / IPEN/T / Instituto de Pesquisas Energeticas e Nucleares - IPEN-CNEN/SP