CoordenaÃÃo de AperfeiÃoamento de NÃvel Superior / Chitosan is a high molar mass polymer obtained from the partial deacetylation of chitin found in shellfishâs exoskeletum. It possesses some interesting features, such as: sugar absortion, non-toxicity, ability to form resistant films, biodegradability, anti-microbian activity and cicatrization properties, which allow this substance to be used in different areas. Chitosan has been studied for presenting several uses, acquiring, therefore, important industry interest. In order to this importance, some industries have been investing in chitosan finishing, possibilitating different ways of using it. However, there are no registers in literature about microbiological assessment concerning chitosan capsules, what does not allow to check its food security. Thus, this study intended to assess the food security regarding this production process, through physical-chemical analysis (moisture, pH and water activity) and microbiological tests (mesophilic bacterium, mold, yeast and total coliformes count) in chitosan - raw material -, in papaya and pineapple fibres, in before encapsulating product (chitosan with papaya and pineapple fibres) and encapsulated product (chitosan with papaya and pineapple fibres capsulated in gelatin capsules in plastic package, containing 120 capsules). The microbiological assessment included also the capsules and plastic packages, the equipments (encapsulator disk, funnel, platter and mixer) and the handlers gloves at the beginning and at the end of the process. Through the eight lots signed, chitosan - raw material â presented, as medium moisture, water activity, pH and cinder, respectively, 4,55%, 0,41, 8,83 and 1,10%. The results to papaya fiber and pineapple fiber were, respectively, 4,33%, 0,26, 5,11, 4,07% and 4,15%, 0,26, 4,24, 2,90%. The average obtained regarding to moisture, water activity, pH and cinder concerning the before encapsulating product and encapsulated product were, respectively, 3,20%, 0,36, 7,64, 1,65% and 3,98%, 0,36, 7,62, 1,40%. Regarding to all the microbiological analysis realized in chitosan â raw material â and in the inputs, the bacterian growth was ever < 10 UFC/g e < 10 UFC/bottle. The average obtained in mesophilic bacterium, mold and papaya and pineapple fibres yeast counting was, respectively, 2,51, 1,87 and 2,41, 2,29 UFC/g. The respective results to the before encapsulating product and encapsulated product were 1,86, 1,35, and 1,92, 1,15 UFC/g. The averages related to mesophilic bacterium counting in the encapsulator disk, funnel, platter and mixer were 1,65, 1,59, 1,54 and 1,72 UFC/cm2 . The respective results to mold and yeast were 1,59, 1,41, 1,49 and 1,11 UFC/cm2 . The mesophilic bacterium counting in the gloves of the handlers, at the beginning and at the end of the production process were, respectively, in average, 2,18 and 2,54 UFC/gloves. In all total coliformes analysis, the bacterian growth was ever < 10 UFC/g, < 10 UFC/bottle, < 10 UFC/cm2 and < 10 UFC/gloves. Based on these results, it was possible to conclude, in a concise way, that the pH low acidity and water low activity were limitant factors to the microbian developing in chitosan â raw material; that the inputs did not represent a contamination font to the encapsulated product; that the contaminations present in raw materials, before encapsulating product and encapsulated product were caused by the microbiota from the gloves themselves, equipments and handlers gloves, but there is no risk to consumers safety and the product analysed in this paper is safe / A quitosana à um polÃmero de alta massa molar, sendo obtida a partir da desacetilaÃÃo parcial da quitina proveniente do exoesqueleto de alguns crustÃceos. Possui caracterÃsticas como absorÃÃo de gorduras, nÃo-toxicidade, capacidade de formar filmes resistentes, biodegradabilidade, atividades antimicrobiana e cicatrizante; que permitem que essa substÃncia seja utilizada em diversas Ãreas. Esse composto vem sendo bastante estudado por apresentar vÃrias aplicaÃÃes, sendo assim um composto de grande interesse industrial. Em razÃo disso, algumas indÃstrias estÃo investindo no beneficiamento da quitosana, podendo esta ser industrializada de vÃrias formas. NÃo hÃ, porÃm, registros na literatura sobre a avaliaÃÃo microbiolÃgica de quitosana em cÃpsulas, nÃo existindo assim dados sobre a seguranÃa alimentar do produto. Assim sendo, esse trabalho visou avaliar a seguranÃa alimentar na produÃÃo desse alimento, atravÃs de anÃlises fÃsico-quÃmicas (umidade, cinzas, pH e atividade de Ãgua) e microbiolÃgicas (contagens de bactÃrias mesÃfilas, mofos e leveduras e contagens de coliformes totais) na matÃria prima quitosana, nas fibras de mamÃo e abacaxi, no produto antes de encapsular (quitosana com fibras de mamÃo e abacaxi) e produto encapsulado (quitosana com fibras de mamÃo e abacaxi encapsulada em cÃpsulas gelatinosas e acondicionadas em embalagens plÃsticas contendo 120 cÃpsulas). A avaliaÃÃo microbiolÃgica incluiu tambÃm as cÃpsulas e embalagens plÃsticas, os equipamentos (disco da encapsuladeira, funil da encapsuladeira, bandeja da encapsuladeira e misturador) e as luvas de manipuladores no inÃcio e no fim da produÃÃo. Ao longo dos oito lotes amostrados, a matÃria prima quitosana apresentou como mÃdia de umidade, atividade de Ãgua, pH e cinzas os valores de 4,55%, 0,41, 8,83 e 1,10%, respectivamente. Os respectivos valores para as fibras de mamÃo e abacaxi foram: 4,33%, 0,26, 5,11, 4,07% e 4,15%, 0,26, 4,24, 2,90%. As mÃdias obtidas referentes à umidade, atividade de Ãgua, pH e cinzas do produto antes de encapsular e produto encapsulado foram respectivamente: 3,20%, 0,36, 7,64, 1,65% e 3,98%, 0,36, 7,62, 1,40%. Em relaÃÃo a todas as anÃlises microbiolÃgicos realizadas na matÃria prima quitosana e nos insumos, o crescimento microbiano foi sempre < 10 UFC/g e < 10 UFC/embalagem, respectivamente. As mÃdias obtidas na contagem de bactÃrias mesÃfilas e mofos e leveduras das fibras de mamÃo e abacaxi foram respectivamente: 2,51, 1,87 e 2,41, 2,29 UFC/g. Os respectivos valores para o produto antes de encapsular e produto encapsulado foram: 1,86, 1,35 e 1,92, 1,15 UFC/g. As mÃdias referentes à contagem de bactÃrias mesÃfilas no disco, funil e bandeja da encapsuladeira e no misturador foram: 1,65, 1,59, 1,54 e 1,72 UFC/cm2. Os respectivos valores para mofos e leveduras foram: 1,59, 1,41, 1,49 e 1,11 UFC/cm2. A contagem de bactÃrias mesÃfilas nas luvas de manipuladores no inÃcio e fim da produÃÃo apresentou os respectivos valores de mÃdia: 2,18 e 2,54 UFC/luva. Em todas as anÃlises de coliformes totais o crescimento microbiano foi sempre inferior a 10 UFC/g, 10 UFC/embalagem, 10 UFC/cm2, 10 UFC/luva. Diante dos resultados obtidos foi possÃvel concluir de forma sucinta que a baixa acidez do pH e a baixa atividade de Ãgua foram fatores limitantes ao desenvolvimento microbiano na matÃria-prima quitosana; que os insumos nÃo representaram fonte de contaminaÃÃo para o produto encapsulado; que as contaminaÃÃes presentes nas matÃrias-primas, no produto antes de encapsular e no produto encapsulado foram decorrentes da microbiota presente nas prÃprias fibras, equipamentos e luvas do manipuladores, mas nÃo coloca em risco a seguranÃa do consumidor e que o produto analisado no presente trabalho pode ser considerado um alimento seguro

Purpose: Due to the current climate crisis and the fact that the food industry accounts for a third of all greenhouse gas emissions, it is more important than ever that green initiatives in the food industry flourish. In recent years new food sources (NFS) have emerged as a consequence of trying to shift the world's consumption behaviours and making the food industry more sustainable. However, NFS companies are generally small companies with scarce resources and difficulties in expanding. Thus, the purpose of this report is to investigate which capabilities are necessary in order to succeed with a sustainable expansion within the New Food Sources industry, and to develop a framework that puts the capabilities in relation to different stages of sustainable expansion.  Method: In order to investigate these main areas, a multiple case study in the NFS sector has been conducted where several companies have been interviewed to enable the identification of success factors that enable a sustainable expansion. A total of 21 interviews were held with the case companies, people from the traditional source companies (e.g., traditional dairy corporations), and people with expertise within the field of NFS were interviewed. The interviews were later on analyzed through a thematic method.  Findings: The study resulted in identifying five stages of sustainability work that acts as drivers for sustainable expansion. Further, eight categories of capabilities were identified in order to reach the driver for sustainable expansion. The capabilities were then ranked in a gradual manner, from fundamental to gaining competitive advantage. Lastly, the five stages of sustainable expansion were linked to the capabilities, providing a roadmap for what capabilities that are necessary in each stage in order to proceed with a sustainable expansion.  Theoretical and managerial contributions: This study provides a sustainable perspective on expansions within NFS companies, meaning that the focus is not only economic growth but also how the company contributes to the society as a whole and how it affects the world. Furthermore, these insights have resulted in a roadmap that can be applied by managers in NFS- producing companies to get a better understanding of what capabilities that are essential in each stage of sustainability work. This will help managers in NFS companies to navigate through expansions and will help them understand what to focus on.

La thèse a pour objet le changement lexical en nez-percé, une langue en danger de l'Idaho (États-Unis)dont le nombre de locuteurs natifs est inférieur à quinze et qui est très peu décrite. L'étude comportedeux axes principaux : la description de la formation des noms de la langue et l'analyse des procédéslexicogéniques employés actuellement dans la création des unités lexicales relatives à l'alimentaire. Aprèsune synthèse linguistique qui renseigne sur la phonologie (plus particulièrement les variations engendréespar les procédés lexicogéniques), l'ordre des constituants et les syntagmes nominaux et verbaux, la thèseétudie la réduplication, la composition, la dérivation affixale (plus spécifiquement les dérivations parsuffixation du morphème de l'analogie et des suffixes ayant subis une conversion catégorielle), et lanominalisation. Puis elle traite de la lexicalisation des métonymies et des métaphores. Enfin, elle analyseles procédés qui conduisent à la création du lexique alimentaire de ces trente dernières années eteffectue une comparaison avec les ressources précédemment identifiées. / The doctoral dissertation analyzes the lexical change in nez perce, an endangered language spoken inIdaho (Unites States of America) that counts less than fifteen native speakers and lacks studies inlexicology. The work is divided into two parts : the description of noun formation, and the analysis of thenew food lexicon. After a synthesis on phonology (modifications due to lexical change), on word order,and on the nominal and verbal clauses, the thesis describes reduplication, compounds, the affixalderivation (especially nouns derived by analogical or converted suffixes) and the lexical nominalisation.Moreover, it deals with the lexicalisations of metonymies and metaphors. Then, it analyzes processes thatlead to the creation of the new food lexicon and compares them with the previously identified processesinvolved in the formation of noun.

Ces dernières années, de nombreux travaux académiques et managériaux ont souligné l‘intérêt d‘impliquer des consommateurs dans la conception de l‘offre des entreprises. Cette approche, qui fait l‘objet du premier chapitre de ce travail doctoral, conduit inévitablement à se poser la question suivante : les entreprises qui mettent en oeuvre ce type d‘action ont-elles intérêt à informer les consommateurs « spectateurs » qu‘une offre a été co-créée avec des pairs consommateurs ? La méthodologie expérimentale dans le domaine de l‘alimentaire a été privilégiée. Une méthode d‘achat réel de mesure du consentement à payer a été complétée par une approche par la valeur perçue. En outre, il a été introduit une expérience de consommation. Les résultats soulignent que l‘information est valorisée par les consommateurs en situation de première exposition. L‘information a une influence positive sur la valeur perçue du produit et les composantes émotionnelles et utilitaires du produit. Le consentement à payer suit la tendance prévue : les répondants accordant en moyenne un prix supérieur au produit conçu avec les consommateurs par rapport au produit conçu uniquement par l‘entreprise. En revanche, aucun effet n‘a été observé après expérience de consommation. Cette recherche souligne qu‘il est pertinent de communiquer cette information lors du lancement d‘un nouveau produit, même si elle ne produit aucun effet sur l‘expérience de consommation. A l‘issue de ce travail doctoral, les contributions théoriques permettant d‘éclairer la littérature sur les effets de cette information sont soulignées. Des contributions managériales sont également formulées à l‘attention des praticiens du marketing. / Last years, many academic and managerial studies stressed the importance of involving users in the design of new products. This focus, which is the subject of the first chapter of this doctoral work, inevitably raises the following questions: Do the companies, which implements this type of process, have an interest in informing passive consumers that their offering was co-created with their counterparts? An experimental methodology in the food sector was implemented. A real purchasing method to measure the willingness to pay (BDM protocol) has been supplemented through a multidimensional approach of perceived value. In addition, a consumption experience was introduced in this study. The results highlight that consumers at first exposure value the information. The information has a positive influence on the perceived value through the emotional components and utilitarian product outcomes. The willingness to pay follows the expected trend: respondents are willing to pay more for a product labelled designed with consumers than for the product designed solely by the company. In contrast, no effect was observed after the consumption experience. This research underlines the relevance of communicating this information when launching a new product, even if it has no effect on the consumption experience. At the end of this doctoral work, theoretical contributions to illuminate the literature on the effects of this information are highlighted. Managerial contributions are also made to the attention of marketing practitioners.

Purpose - Macroalgae has sprung up and become one of the most promising new food sources. With its high nutritional value and sustainable cultivation process, it holds a crucial part in sustainable transformation. By examining the industry from a business perspective, the purpose of this report is to identify key success factors for companies seeking to construct or improve their business model. Method - Data were collected in four phases to provide answers to the purpose, where a qualitative exploratory approach was used to conduct the study. During the first phase, the previous literature was reviewed to formulate a theoretical background. This was followed by three steps of empirical data collection in the form of interviews. Findings - The findings provide seven overarching success factors related to the complete business model. The report provides a framework that aims to guide new entrants in their quest to capitalize on the immense potential of the macroalgae industry. It is developed upon the key success factors, which, to a large extent, are generic and can be transferred to other new food sources. Implications - This report contributes to the widening understanding of the macroalgae industry and how new food sources, in general, can develop competitive business models in emerging markets. The seven key success factors and the framework provide valuable insights for both new entrants and established companies. Additionally, this report serves as a stepping stone, providing a good overview of the industry and the challenges individual companies face. It intends to fill the previously identified gap between the business model and the macroalgae industry. Limitations and future research – The interviews were held in multiple languages. This was a source of uncertainty and might have impacted the findings negatively. Additionally, some respondents were reluctant to share certain information, which limited full transparency throughout the report. Lastly, future research is recommended to be conducted on the limitations of environmental laws e.g., permissions needed for macroalgae cultivation.

No description available.

<p>Glavni cilj ove doktorske disertacije je određivanje hemijskog sastava, biolo&scaron;kih i funkcionalnih karakteristika novih proizvoda od zove. Dobijanje proizvoda na bazi zove zasniva se na primeni tradicionalnih i savremenih tehnolo&scaron;kih procesa proizvodnje. Iskori&scaron;ćenje prirodnog potencijala zove započeto je primenom tradicionalne i savremene (liofilizacija) tehnike su&scaron;enja. U cilju dobijanja visoko-vrednih ekstrakata ploda i cveta zove primenjene su tradicionalna (maceracija) i savremene (ultrazvučna i mikrotalasna) ekstrakcione tehnike sa dva ekstragensa (50% etanol i voda). Dobijanje matičnog soka od plodova zove podrazumevalo je primenu tradicionalnog načina ceđenja, dok je vino od plodova zove dobijeno po standardnom postupku proizvodnje vina. Vino je izloženo različitim temperaturnim tretmanima u različitom vremenskom periodu (60 &deg;C u toku 5 minuta, 60 &deg;C u toku 10 minuta, 70 &deg;C u toku 5 minuta i bez toplotnog tretmana) u cilju evaluacije biolo&scaron;ke aktivnosti dobijenog proizvoda. Etarsko ulje ploda i cveta zove je dobijeno hidrodestilacijom. Ispitivanje efikasnosti primenjenih tehnolo&scaron;kih postupaka su&scaron;enja i ekstrakcije je zasnovano na određivanju biolo&scaron;kih i funkcionalnih karakteristika dobijenih ekstrakata ploda i cveta zove. U ispitivanim ekstraktima ploda i cveta zove dominantne fenolne kiseline su hlorogenska i protokatehinska kiselina, a rutin i kvercetin-3-O-heksozid su dominantna flavonoidna jedinjenja. Biolo&scaron;ke i funkcionalne karakteristike su ispitane primenom različitih in vitro antioksidativnih, neuroprotektivnih, antitirozinaznih i antidijabetogenih testova. Primenom liofilizacije kao savremene tehnike su&scaron;enja i mikrotalasne ekstrakcije kao savremene ekstrakcione tehnike povećava se biopotencijal ispitivanih ekstrakata. Matični sok od plodova zove kao potencijalno novi funkcionalni proizvod je analiziran u cilju definisanja hemijskog, fitohemijskog i nutritivnog sastava, biolo&scaron;kog potencijala i senzorskih karakteristika. Ispitivanja dobijenog vina su bila usmerena na utvrđivanje optimalnih uslova za proizvodnju voćnog vina. Definisanjem hemijskog i fitohemijskog sastava i evaluacijom biopotencijala vina određen je optimalan temperaturni profil za dobijanje jednog od novih funkcionalnih proizvoda. Na osnovu utvrđenog hemijskog sastava etarsko ulje ploda i cveta zove se pokazalo kao potencijalno novi prirodni agens za održavanje svežine i produženja roka trajanja prehrambenih proizvoda. Zova je nesumnjivo samonikla biljna vrsta koja u budućnosti osnovano može biti polazna sirovina za kreiranje i dobijanje novih prehrmabenih proizvoda na domaćem i inostranom trži&scaron;tu.</p> / <p>The main goal of this doctoral dissertation is to determine the chemical composition, biological and functional characteristics of new elderberry products. Elderberry products were obtained via traditional and modern technological processes. The exploitation of the natural potential of the elderberry started with the application of traditional and modern (lyophilization) drying techniques. To obtain high-value extracts of fruits and flowers, traditional (maceration) and modern (ultrasonic and microwave) extraction techniques with two solvents (50% ethanol and water) were applied. Obtaining the juice from the elderberry fruits implied the application of the traditional cold pressing method, whereas wine from the elderberry fruits was obtained in accordance with the standard procedure of wine production. The wine was exposed to different temperature treatments in different periods (60&deg;C for 5 minutes, 60&deg;C for 10 minutes, 70&deg;C for 5 minutes and without heat treatment) to evaluate the biological activity of the product. The essential oil of the fruit and flower was obtained by hydrodistillation. The examination of the efficiency of the applied technological procedures of drying and extraction is based on observing the biological and functional characteristics of the obtained extracts of the said fruits and flowers. In the examined fruit and flower extracts, the dominant phenolic acids are chlorogenic and protocatechuic acid, while rutin and quercetin-3-O-hexoside are the dominant flavonoid compounds. Biological and functional characteristics were examined using various in vitro antioxidant, neuroprotective, antityrosinase, and antidiabetic tests. The application of lyophilization and microwave extraction (as modern drying and extraction techniques) increased the biopotential of the analyzed extracts. Elderberry juice, a potentially new functional product, was analyzed to define the chemical, phytochemical and nutritional composition, biological potential, and sensory characteristics. The wine was tested in order to determine the optimal conditions for the production of fruit wine. By defining the chemical and phytochemical composition and evaluating the biopotential of wine, the optimal temperature profile for obtaining one of the new functional products was determined. Based on the obtained chemical composition, it is determined that the essential oil of fruits and flowers is a potentially new natural agent for maintaining freshness and extending the shelf life of food products. Without a doubt, elderberry is a wild plant species that could be used in the future as the starting material for creating and obtaining new food products on the domestic and foreign markets.</p>