Orientador: Rogério Lopes Vieites / Banca: Flavia Queiroga A. de Almeida / Banca: Juliana Audi Giannoni / Resumo: A beterraba é uma raiz tuberosa de cor vermelho-arroxeada, devido à presença de pigmentos denominados betalaínas, que são potentes antioxidantes. Apresenta grande aceitação sensorial devido seu alto teor de açúcar, tem baixa densidade energética e apresenta quantidades apreciáveis de micronutrientes, principalmente de ferro e potássio, é rica em substâncias antioxidantes como compostos fenólicos, flavonoides, antocianinas e carotenoides. O pré preparo e a cocção dos alimentos podem afetar o teor, a atividade e a biodisponibilidade de nutrientes e antioxidantes, uma vez que podem ser degradados ou lixiviados para a água de cocção. O objetivo desse trabalho foi avaliar a aceitabilidade e a qualidade dos nutrientes, compostos bioativos e mudança de cor da beterraba com diferentes métodos de cocção (vapor, pressão, forno e imersão) e de pré preparo (com casca, sem casca, em fatias). As analises realizadas na beterraba crua e após todos os métodos de cocção foram pH, sólidos solúveis, acidez titulável total, umidade, cinzas, matéria graxa, açúcares, proteína, fibras, minerais, vitamina C total, atividade antioxidante, compostos fenólicos, flavonoides, antocianinas, carotenoides, coloração e análise sensorial. Para todos os resultados, exceto para minerais, foi realizada a análise de variância no delineamento inteiramente ao acaso com esquema fatorial 3x4 com Anova, seguida do teste de Tukey para comparações de médias a 5%. Para as comparações da beterraba in natura com todos os tratamentos foi feito delineamento inteiramente casualizado com 13 tratamentos e 3 repetições. Os diferentes pré preparos e os métodos de cocção interferiram na aceitabilidade e na qualidade nutricional das beterrabas. Em todos os tratamentos houve manutenção da capacidade antioxidante, exceto as fatiadas na pressão. A cocção a vapor de beterrabas inteiras ... / Abstract: The beetroot is a red purplish tuberous root, because has pigments called betalains which are potent antioxidant. This root shows big sensory acceptance, because has lots of sugar, has a low energy density and lots of micronutrients, mainly iron and potassium. It's rich in antioxidants like phenolics, flavonoids, anthocyanins and carotenoids. The pre preparation and cooking of foods can affect the percentage, activity and bioavailability of the nutrients and antioxidant, since they can be degraded and leaching out of the food and into the cooking liquid. The aim of this study was evaluated assess the acceptability and quality of nutrients, bioactive compounds and changing beet color with different cooking methods (steam, pressure, furnace and immersion) and pre preparation (with shell, shelled, sliced). The analyzes were done on raw beets and after all cooking methods were pH, soluble solids, titratable acidity, moisture, ash, fatty matter, sugars, protein, fiber, minerals, vitamin C total antioxidant activity, phenolic compounds, flavonoids, anthocyanins, carotenoids, color and sensory analysis. For all results, 4 except for minerals, analysis of variance was performed in a completely randomized design with a 3x4 factorial design with ANOVA followed by Tukey's test for comparison of means at 5%. For comparisons of fresh beets with all treatments was made completely randomized design with 13 treatments and 3 replications. Different pre preparation and cooking methods interfere in the acceptability and nutritional quality of beet. All treatments were maintained antioxidant capacity, except the sliced in pressure. The steam cooking of whole beets preserved better anthocyanins and carotenoids. The best acceptance in sensory analysis, for females, was of cooked sliced beets steamed and sliced in pressure were less accepted and for males the most accepted were the whole with shells cooked in the pressure ... / Mestre

Orientador: Márcia Justino Rossini Mutton / Banca: Francisco Vicente Gaiotto Cleto / Banca: Maria das Graças Cardoso / Banca: João Bosco Faria / Banca; Leonardo lucas Madaleno / Resumo: A cachaça produzida em sistemas orgânicos destaca-se pelo elevado padrão de qualidade, conferindo maior valor agregado, ampliando as possibilidades de comercialização, principalmente para o mercado interno. Aliada ao sistema orgânico, a qualidade do produto está associada às boas práticas de fabricação, como por exemplo, o tratamento físico-químico do caldo de cana que reduz os contaminantes microbiológicos e impurezas grosseiras. Os objetivos do trabalho foram avaliar a composição química e as características sensoriais da cachaça produzida utilizando-se diferentes antimicrobianos, armazenadas em ancorotes de carvalho por 180 dias. O delineamento experimental foi em bloco casualizado com 5 repetições, num esquema de parcelas subdivididas. Os tratamentos principais foram constituídos por 3 antimicrobianos utilizados durante o processo fermentativo: Monensina sódica, Extrato etanólico de própolis verde (EEPV) e Extrato etanólico de própolis marrom (EEPM), além do tratamento Controle e Tratamento Físico-Químico (TFQ). Os tratamentos secundários foram constituídos pelas épocas de armazenamento (0, 15, 30, 60, 90 e 180 dias) em ancorote de carvalho de cinco litros. Nestes períodos determinaram-se a composição química da cachaça (acroleína, acidez volátil, aldeído, carbamato de etila, ésteres, metanol e alcoóis superiores: (propílico, isobutílico, isoamílico), determinada por cromatografias CG e HPLC. Com base nos resultados obtidos pode-se afirmar que a utilização de Extrato Etan... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: The cachaça produced in organic systems is distinguished by high quality standards, providing greater added value, expanding the marketing possibilities, especially for the internal market. Combined with the organic system, product quality is associated with good manufacturing practices, such as physical-chemical treatment of sugarcane juice which reduces microbiological contaminants and coarse impurities. The objectives of the work were to evaluate the chemical composition and sensory characteristics of the cachaça produced using different antimicrobials, aged in oak casks for 180 days. The experimental design was completely randomized with 5 repetitions, in a split plot design. The main treatments consisted of 3 antimicrobials used during the fermentation process: sodium monensin, Ethanol Extract of Green Propolis (EEGP), Ethanol Extract of Brown Propolis (EEBP), and besides the Control treatment and the Physical-Chemical Treatment (PCT). Secondary treatments consisted of storage times (0, 15, 30, 60, 90 and 180 days) in five-liter oak ancorote. In these periods it was determined the chemical composition of cachaça (acrolein, volatile acidity, acetaldehyde, ethyl carbamate, esters, methanol and higher alcohols: propyl, isobutyl, isoamyl), determined by chromatography. Based on the results it is possible to say that the use of Ethanol Extract of Green Propolis (EEGP) improves the physical and chemical characteristics of the stored cachaça. The antimicrobials Ethanol Extract ... (Complete abstract click electronic access below) / Doutor

published_or_final_version / Community Medicine / Master / Master of Public Health

Access to abstract restricted until 12/14/2014 / Access to thesis restricted until 12/14/2014 / Department of Family and Consumer Sciences

Thesis (MPhil)--Stellenbosch University, 2008. / ENGLISH ABSTRACT: This assignment explores the assumptions and perceptions – both real, and created by the media, marketers and advertisers – surrounding the word “natural” when applied to health foods, vitamins, home remedies and medication. It also examines the anti-science stance taken by many promoters of such products and the appeal that stance holds for targeted consumers. In it an attempt is made to answer the following questions: What is the source of this apparently “antiscience” point of view? How have the media contributed to this type of sentiment? Why do socalled “natural” products hold more appeal to consumers than their synthetic equivalents? Is there a difference between such products? Is the difference real or perceived? Or, is it merely a media construct? Does the popularity of these ideas indicate a growing distrust of science and governments? What effect has the media’s portrayal of science had on peoples’ attitudes to it? And, above all, what have the media done to advance the idea that “natural” is good for you? / AFRIKAANSE OPSOMMING: Hierdie werkstuk ondersoek die veronderstellings en persepsies – die werklike sowel as dié wat deur die media, bemarkers en adverteerders geskep word – met betrekking tot die woord “natuurlik” wanneer dit toegepas word op gesondheidsvoedsel, vitamiene, boererate en medikasie. Dit bekyk ook die antiwetenskaplike houding wat baie voorstanders van sodanige produkte inneem en die trefkrag wat dié houding op die teikenmark uitoefen. In dié studie is ’n poging aangewend om die volgende vrae te beantwoord: Wat is die oorsprong van hierdie klaarblyklik “antiwetenskaplike” oogpunt? Hoe het die media bygedra tot dié idee? Hoekom is die sogenaamd “natuurlike” produkte soveel aantrekliker vir die gebruiker as hulle sintetiese ekwivalente? Is daar ’n verskil tussen sodanige produkte? Is daar ’n werklike verskil of is dit slegs ‘n persepsie? Of is dit bloot ’n maaksel van die media? Dui die gewildheid van hierdie idees op ’n toenemende gebrek aan vertroue in die wetenskap en die owerhede? Watter uitwerking het die media se voorstelling van die wetenskap op mense se houding ten opsigte daarvan? En, veral, wat het die media gedoen ter bevordering van die idee dat “natuurlik” goed is vir jou?

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Submitted by Filipe dos Santos (fsantos@pucsp.br) on 2017-10-23T12:21:17Z No. of bitstreams: 1 Carla Garcia Tavares.pdf: 10002445 bytes, checksum: 960e1bca183911cfcf1d6e63fedf9193 (MD5) / Made available in DSpace on 2017-10-23T12:21:17Z (GMT). No. of bitstreams: 1 Carla Garcia Tavares.pdf: 10002445 bytes, checksum: 960e1bca183911cfcf1d6e63fedf9193 (MD5) Previous issue date: 2017-10-06 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / The consumption practices of contemporary society tend to attract a rather negative kind of criticism, which associates them with consumerism, materialism, individualism, and insatiability, to list only the most usual cliches. Some scholars, however, moving in the opposite direction, highlight the central role that consumption plays in our social relations, lifestyle, and identity construction. They are thinkers who recognize consumption as a key to expanding knowledge about contemporary society, insofar as it significantly crosses the social and cultural dimensions. This research believes to have in the Fair of organic products, specifically the one held in the Parque da Água Branca, in São Paulo, a privileged space to reflect on the theme. In fact, the individuals who attend it, at least in principle, would fit into the denomination of alternative consumers for the differentiated choice they exert in the purchase of daily food. The problem dealt with in this project has allowed us to understand to what extent these individuals consider themselves to be "alternative" or "differentiated" consumers, and especially how these conceptions are given to this public. Social, cultural and lifestyle aspects were investigated before the assumptions that imply the option for the specific consumption, namely, the organic food. Anthropological research has identified what we choose to portray as a belief in "purity," relative to the symbolic dimension related to the option for organic food that, in the specific case of the Fair in the Parque da Água Branca, also relies on a strong connection with nature and rural context that the Park offers. The analysis of the empirical findings confirms the complexity that surrounds the consumption practices in the contemporary scene / As práticas de consumo da sociedade contemporânea costumam atrair um tipo de crítica bastante negativo, que as associa ao consumismo, materialismo, individualismo e à insaciabilidade, para listar apenas os clichês mais usuais. Alguns estudiosos do tema, no entanto, caminhando em direção oposta, destacam o papel central que o consumo exerce em nossas relações sociais, no estilo de vida e na construção das identidades. São pensadores que reconhecem o consumo como chave para ampliar o conhecimento sobre a sociedade contemporânea, na medida em que atravessa de maneira significativa as dimensões social e cultural. Esta pesquisa acredita ter na Feira de produtos orgânicos, especificamente a realizada no Parque da Água Branca, em São Paulo, um espaço privilegiado para refletir sobre o tema. Com efeito, os indivíduos que a frequentam, ao menos em princípio, se enquadrariam na denominação de consumidores alternativos pela escolha diferenciada que exercem na compra de alimentos do cotidiano. O problema, tratado neste projeto, permitiu compreender em que medida estes indivíduos se consideram ou não, consumidores “alternativos” ou “diferenciados” e, especialmente, como se dão estas concepções para este público. Aspectos sociais, culturais e de estilo de vida foram investigados diante dos pressupostos que implicam a opção pelo consumo específico, a saber, o alimento orgânico. A investigação antropológica identificou o que optamos por retratar como uma crença na “pureza”, relativa à dimensão simbólica relacionada à opção pelo alimento orgânico que, no caso específico da Feira no Parque da Água Branca, também se apoia em uma forte conexão com a natureza e contexto rural que o Parque oferece. A análise dos achados empíricos confirmam a complexidade que envolve as práticas de consumo na cena contemporânea

M. Tech. Marketing / The constant changes in consumers' way of life are accompanied by a growing number and variety of food-related diseases that tend to increase the health perceptions in terms of food products that people consume. Consumers now support actions to enhance a healthier lifestyle and to be more sensitive to factors that affect their health. For enterprises that are involved in the food production system, it becomes one of the most significant issues to understand what food products are good for people's health and what the determinants are of consumers' purchase intentions that encourage or discourage their purchase intentions in terms of food products. Little research has been done previously on the critical determinants that encourage or discourage consumers' purchase intentions when buying health foods in the South African context. Based on the scant literature on these concepts, this study was undertaken to investigate the level at which students' health-consciousness influences their purchase intentions for health-food products when making a purchase.

M.Tech. Business Administration. Business School / The study was undertaken to assess the consumers' willingness to pay a premium price for organic food, with the focus on the Bryanston Organic and Natural market. Understanding the consumers' demand for organic food in South Africa is becoming increasingly important as the consumers' attitudes and preferences strongly influence the direction of the producers' and food retailers' strategies. The quantitative data were collected by means of structured interviews and questionnaires using closed-ended questions, and were analysed with SPSS 20. The results revealed that females with high education and income levels aged 30 years and above are likely to pay a premium price for organic food. Most of the consumers were satisfied with the premium price of the organic food. The more important the buying of organic food is regarded, the more are buyers willing to purchase it, even if the price continues to rise. Most of the consumers indicated that the price of organic food is affordable and makes no real difference when compared to the price of conventionally-produced food. The main significant barrier to the purchase of organic food was identified as its limited availability at convenient locations. The study concluded by providing useful information on marketing and economic business sense to producers and retailers, and also of understanding the potential profitability of organic food, especially for local producers and retailers.

In the last few years the demand for organic products has increased rapidly, resulting in a strong growth of the organic industry worldwide. Organic certification is used globally to guarantee that organic labelled producers follow the principles and standards of organic agriculture set by international and national organic certification bodies. Currently the lengthy and complex process of organic certification is entirely paper based, requires organic primary producers to have access to the certifying body, and involves precise data capture and transfer over a long period of time. The paper based organic certification process has some significant disadvantages such as being time-consuming, error-prone (particularly transcription errors) and complex. Any improvement of the paper based organic paper certification process can lead to higher efficiency, lower costs and time savings for primary producers and certifying bodies. / Australia is a major supplier of organic produce, holding almost half of the organic farmland worldwide. However, Australia's unique geography provides challenges due to huge distances and poor rural telecommunication coverage for the sustainable agriculture sector. Up until now there has not been a software solution supporting organic primary producers in their certification process, let alone a mobile software solution. There are many farm management software solutions available but they do not take into account the specific issues in organic agriculture such as soil management, pest control, or fertilisation. / The Mobile Organic Certification (MobiCert) project was created to overcome these disadvantages by focussing on the development of a mobile information portal which can be accessed through mobile Internet using GPRS or 3G technology, thus enabling primary producers to access organic certification related information in the field using their mobile phones. / The results of the proof-of-concept MobiCert project suggest that organic primary producers can benefit from a mobile information platform to access and provide information in rural and remote areas. The benefits and acceptance of the MobiCert solution have to be affirmed in follow-on field studies incorporating other issues such as the underlying business models. / Thesis (PhDInformationTechnology)--University of South Australia, 2007.