Nous proposons une approche pour ajouter des propriétés non-fonctionnelles (traitement d'exceptions, atomicité, sécurité, persistance) à des coordinations de services. L'approche est basée sur un Modèle de Politiques Actives (AP Model) pour représenter les coordinations de services avec des propriétés non-fonctionnelles comme une collection de types. Dans notre modèle, une coordination de services est représentée comme un workflow compose d'un ensemble ordonné d'activité. Chaque activité est en charge d'implante un appel à l'opération d'un service. Nous utilisons le type Activité pour représenter le workflow et ses composants (c-à-d, les activités du workflow et l'ordre entre eux). Une propriété non-fonctionnelle est représentée comme un ou plusieurs types de politiques actives, chaque politique est compose d'un ensemble de règles événement-condition-action qui implantent un aspect d'un propriété. Les instances des entités du modèle, politique active et activité peuvent être exécutées. Nous utilisons le type unité d'exécution pour les représenter comme des entités dont l'exécution passe par des différents états d'exécution en exécution. Lorsqu'une politique active est associée à une ou plusieurs unités d'exécution, les règles vérifient si l'unité d'exécution respecte la propriété non-fonctionnelle implantée en évaluant leurs conditions sur leurs états d'exécution. Lorsqu'une propriété n'est pas vérifiée, les règles exécutant leurs actions pour renforcer les propriétés en cours d'exécution. Nous avons aussi proposé un Moteur d'exécution de politiques actives pour exécuter un workflow orientés politiques actives modélisé en utilisant notre AP Model. Le moteur implante un modèle d'exécution qui détermine comment les instances d'une AP, une règle et une activité interagissent entre elles pour ajouter des propriétés non-fonctionnelles (NFP) à un workflow en cours d'exécution. Nous avons validé le modèle AP et le moteur d'exécution de politiques actives en définissant des types de politiques actives pour adresser le traitement d'exceptions, l'atomicité, le traitement d'état, la persistance et l'authentification. Ces types de politiques actives ont été utilisés pour implanter des applications à base de services fiables, et pour intégrer les données fournies par des services à travers des mashups. / We propose an approach for adding non-functional properties (exception handling, atomicity, security, persistence) to services' coordinations. The approach is based on an Active Policy Model (AP Model) for representing services' coordinations with non-functional properties as a collection of types. In our model, a services' coordination is represented as a workflow composed of an ordered set of activities, each activity in charge of implementing a call to a service' operation. We use the type Activity for representing a workflow and its components (i.e., the workflow' activities and the order among them). A non-functional property is represented as one or several Active Policy types, each policy composed of a set of event-condition-action rules in charge of implementing an aspect of the property. Instances of active policy and activity types are considered in the model as entities that can be executed. We use the Execution Unit type for representing them as entities that go through a series of states at runtime. When an active policy is associated to one or several execution units, its rules verify whether each unit respects the implemented non-functional property by evaluating their conditions over their execution unit state, and when the property is not verified, the rules execute their actions for enforcing the property at runtime. We also proposed a proof of concept Active Policy Execution Engine for executing an active policy oriented workflow modelled using our AP Model. The engine implements an execution model that determines how AP, Rule and Activity instances interact among each other for adding non-functional properties (NFPs) to a workflow at execution time. We validated the AP Model and the Active Policy Execution Engine by defining active policy types for addressing exception handling, atomicity, state management, persistency and authentication properties. These active policy types were used for implementing reliable service oriented applications, and mashups for integrating data from services.

A maca (Lepidium meyenii Walpers) é uma planta herbácea bienal da família Brassicae, cultivada principalmente na região dos Andes da América do Sul. A parte subterrânea vem sendo consumida por muito tempo devido a seu valor nutricional e energético, mas é mais conhecida no mercado peruano e internacional por alegadas propriedades terapêuticas. Esta raiz apresenta até 76% de carboidratos, dos quais 30% é amido. Este trabalho teve como objetivos estudar: as propriedades físico-químicas e funcionais do amido isolado; os parâmetros enzimáticos durante o armazenamento e a purificação parcial de enzimas amilolíticas. Em relação às propriedades do amido, este apresentou um teor de amilose de 20% valor semelhante aos encontrados em raízes e tubérculos similares. A turbidez das suspensões de amido apresentou estabilidade durante o armazenamento. A temperatura de gelatinização e a viscosidade da pasta foram a 45,7° e 46°C, respectivamente. Com base nos dados obtidos, o amido de maca seria indicado para alimentos que requeiram temperaturas moderadas no processamento, não sendo apropriado para o emprego em alimentos congelados. Os parâmetros enzimáticos medidos tais como teor de amido total, teor de açúcares solúveis, atividade amilolítica total, atividade de α e β amilases, não mostraram diferenças significativas entre as medidas durante um período de armazenamento de 16 dias. As microscopias eletrônicas de varredura (MEV) dos grânulos de amido mostraram grãos íntegros com superfícies lisas, com algumas depressões ao redor dos grânulos os quais poderiam indicar o inicio de ataque enzimático, ou fraturas na purificação. Em relação à purificação de enzimas amilolíticas, foi possível separar uma fração ativa com a carboximetilcelulose (CMC) seguida de cromatografia liquida de alta resolução (CLAE) que permitiu a separação de duas frações protéicas, analisadas por eletroforese SDS-PAGE e eletroforese bidimensional (2D). Os polipeptídeos identificados no gel 2D apresentaram massa molecular semelhante entre 22 a 27 kDa, e os pontos isoelétricos entre 4,8 e 7,3. / Maca (Lepidium meyenii Walpers) is a biennial herbaceous plant from Brassicae family, grown mainly in the Andes of South America. The underground part has been consumed for a long time due to its nutritional value and energy, but is best known in the Peruvian and international market for alleged therapeutic properties. This root has up to 76% carbohydrates, of which 30% is starch. This work aimed to study: the physico-chemical properties of isolated starch, the enzymatic parameters during storage and partial purification of amylases. In relation to the properties of starch, the amylose content showed a 20% value similar to those found in roots and tubers alike. The turbidity of starch suspensions was stable during storage. The gelatinization temperature and viscosity of the paste were 45.7 ° and 46 ° C, respectively. Based on data obtained from the starch of litter would be given to foods that require moderate temperatures in processing and is not suitable for use in frozen foods. The enzymatic parameters measured such as total starch content, soluble sugars, total amylolytic activity, activity of α and β amylases, showed no significant differences between the measures over a storage period of 16 days. Electronic microscopy (SEM) of starch granules showed grains with smooth surfaces, with some depressions around the granules which could indicate the beginning of enzymatic attack, or fractures in the purification. Regarding the purification of amylases was possible to separate an active fraction with carboxymethylcellulose (CMC) followed by high-resolution liquid chromatography (HPLC) which allowed the separation of two protein fractions, analyzed by SDS-PAGE and two-dimensional electrophoresis (2D ). The polypeptides had a molecular mass between 22 and 27 kDa and isoelectric points ranging from 4.8 to 7.3.

L’accroissement continu de la complexité des systèmes embarqués pose un problème majeur pour leur développement lequel doit aussi prendre en compte les exigences extra-fonctionnelles et les contraintes du domaine telles que la limitation et le partage des ressources, la distribution, et les contraintes temporelles et de fiabilité. De ce fait, les systèmes embarqués requièrent de nouvelles solutions pouvant efficacement et de manière prévisible répondre à l’ensemble de ces besoins. L’ingénierie logicielle basée composants est un paradigme qui a déjà démontré des aptitudes pour appréhender la complexité logicielle. Cependant, pour supporter de manière efficace les propriétés extra-fonctionnelles, un modèle de composants doit posséder des mécanismes spécifiques. L’objectif de cette thèse est de construire un tel support. Pour ce faire, nous avons analysé de manière systématique des modèles de composants existants à ce jour et identifié des challenges relatifs à la réalisation d’une approche basée composants dédiée au développement des systèmes embarqués. S’appuyant sur ces challenges, nous avons avancé l’état de l’art en développant ProCom, un nouveau modèle de composants qui répond aux attentes des systèmes embarqués au travers de sa sémantique d’exécution et de sa structuration en niveaux. Centré autour de ProCom, nous avons aussi développé PRIDE, son environnement de développement intégré. PRIDE couvre le procédé de développement des premières phases de spécification jusqu’à la synthèse et le déploiement et fournit des moyens d’intégrer différents outils d’analyse et de vérification. La contribution principale de cette thèse réside dans la modélisation et la réalisation d’un support pour la gestion des propriétés extra-fonctionnelles pour les systèmes embarqués construits à base de composants logiciels. Ce support facilite la spécification, le management et l’intégration de propriétés multi-valuées tenant compte du contexte dans lequel elles ont été établies. Les propriétés peuvent être attachées aux éléments architecturaux des modèles de composants et leurs valeurs peuvent être comparées et raffinées durant le développement. En particulier, le fait d’avoir des valeurs multiples avec leur contexte d’évaluation permet de comparer des valeurs provenant de différentes sources. Les concepts proposés ont été illustrés au travers d’exemples représentatifs de systèmes. / The continuously increasing complexity of embedded systems is a major issue for their development, which, in addition, must also consider specific extra-functional requirements and constraints, such as limited and shared resources, distribution, timing, and dependability. Thus, embedded systems call for development solutions that can efficiently and predictably cope with these issues. Component-based software engineering is a proven paradigm to handle complexity. Yet, for efficiently managing extra-functional properties, a component model needs to have dedicated mechanisms that provide a suitable support for their management. The objective of this thesis is to build this support. We have performed a systematic analysis of existing component models and identified challenges of applying a component-based approach to embedded system development. Based on these challenges we have advanced the current state-of-the-art by developing a new component model, called ProCom, that accommodates the specifics of embedded systems through its well-defined execution semantics and layered structure. Centered around ProCom, we have also developed PRIDE, the ProCom Integrated Development Environment. PRIDE supports the development from early specification to synthesis and deployment, providing the means to aggregate various analysis and verification tools. The main contribution of the thesis is in the design and implementation of an extra-functional property management framework that enables to seamlessly specify, manage and integrate multi-valued context-aware extra-functional properties of component-based embedded systems. Properties can be attached to architectural elements of component models and their values can be compared and refined during the development process. In particular, having multiple context-aware values allows values from different sources to be compared. The proposed concepts have been demonstrated on several representative example systems.

A characteristic challenge of software development is the management of omnipresent change. Classically, this constant change is driven by customers changing their requirements. The wish to optimally leverage available resources opens another source of change: the software systems environment. Software is tailored to specific platforms (e.g., hardware architectures) resulting in many variants of the same software optimized for different environments. If the environment changes, a different variant is to be used, i.e., the system has to reconfigure to the variant optimized for the arisen situation. The automation of such adjustments is subject to the research community of self-adaptive systems. The basic principle is a control loop, as known from control theory. The system (and environment) is continuously monitored, the collected data is analyzed and decisions for or against a reconfiguration are computed and realized. Central problems in this field, which are addressed in this thesis, are the management of interdependencies between non-functional properties of the system, the handling of multiple criteria subject to decision making and the scalability. In this thesis, a novel approach to self-adaptive software--Multi-Quality Auto-Tuning (MQuAT)--is presented, which provides design and operation principles for software systems which automatically provide the best possible utility to the user while producing the least possible cost. For this purpose, a component model has been developed, enabling the software developer to design and implement self-optimizing software systems in a model-driven way. This component model allows for the specification of the structure as well as the behavior of the system and is capable of covering the runtime state of the system. The notion of quality contracts is utilized to cover the non-functional behavior and, especially, the dependencies between non-functional properties of the system. At runtime the component model covers the runtime state of the system. This runtime model is used in combination with the contracts to generate optimization problems in different formalisms (Integer Linear Programming (ILP), Pseudo-Boolean Optimization (PBO), Ant Colony Optimization (ACO) and Multi-Objective Integer Linear Programming (MOILP)). Standard solvers are applied to derive solutions to these problems, which represent reconfiguration decisions, if the identified configuration differs from the current. Each approach is empirically evaluated in terms of its scalability showing the feasibility of all approaches, except for ACO, the superiority of ILP over PBO and the limits of all approaches: 100 component types for ILP, 30 for PBO, 10 for ACO and 30 for 2-objective MOILP. In presence of more than two objective functions the MOILP approach is shown to be infeasible.

Im Rahmen der vorliegenden Arbeit wurde der Einfluss der nichtenzymatischen Glykosylierung auf das Denaturierungsverhalten und die funktionellen Eigenschaften von Molkenproteinen, hier im speziellen die emulgierenden Eigenschaften, untersucht. Nach einer Bestimmung technologisch relevante Glykosylierungsgrade sollten in unterschiedlich glykosylierten Molkenproteinpräparaten das Denaturierungsverhalten sowie die Emulgiereigenschaften in Abhängigkeit vom Glykosylierungsgrad mit unterschiedlichen Methoden bestimmt werden. Der aus praktischer Sicht relevante Einfluss der Glykosylierung auf die sensorischen Eigenschaften wurde einerseits in Molkenproteinlösungen und andererseits in einem komplexen System (Modell-Schmelzkäsezubereitung) erfasst. Schließlich galt es, den Einfluss der Glykosylierung auf die Mikrostruktur und die Festigkeit am Beispiel der Modell- Schmelzkäsezubereitung zu untersuchen und daraus unmittelbare Konsequenzen für die technologische Praxis abzuleiten.

Currently, several mature and commercial component models (for e.g. EJB, .NET, COM+) exist on the market. These technologies were designed largely for applications with business-oriented non-functional requirements such as data persistence, confidentiality, and transactional support. They provide only limited support for the development of components and applications with non-functional properties (NFPs) like QoS (e.g. throughput, response time). The integration of QoS into component infrastructure requires among other things the support of components’ QoS contract specification, negotiation, adaptation, etc. This thesis focuses on contract negotiation. For applications in which the consideration of non-functional properties (NFPs) is essential (e.g. Video-on-Demand, eCommerce), a component-based solution demands the appropriate composition of the QoS contracts specified at the different ports of the collaborating components. The ports must be properly connected so that the QoS level required by one is matched by the QoS level provided by the other. Generally, QoS contracts of components depend on run-time resources (e.g. network bandwidth, CPU time) or quality attributes to be established dynamically and are usually specified in multiple QoS-Profiles. QoS contract negotiation enables the selection of appropriate concrete QoS contracts between collaborating components. In our approach, the component containers perform the contract negotiation at run-time. This thesis addresses the QoS contract negotiation problem by first modelling it as a constraint satisfaction optimization problem (CSOP). As a basis for this modelling, the provided and required QoS as well as resource demand are specified at the component level. The notion of utility is applied to select a good solution according to some negotiation goal (e.g. user’s satisfaction). We argue that performing QoS contract negotiation in multiple phases simplifies the negotiation process and makes it more efficient. Based on such classification, the thesis presents heuristic algorithms that comprise coarse-grained and fine-grained negotiations for collaborating components deployed in distributed nodes in the following scenarios: (i) single-client - single-server, (ii) multiple-clients, and (iii) multi-tier scenarios. To motivate the problem as well as to validate the proposed approach, we have examined three componentized distributed applications. These are: (i) video streaming, (ii) stock quote, and (iii) billing (to evaluate certain security properties). An experiment has been conducted to specify the QoS contracts of the collaborating components in one of the applications we studied. In a run-time system that implements our algorithm, we simulated different behaviors concerning: (i) user’s QoS requirements and preferences, (ii) resource availability conditions concerning the client, server, and network bandwidth, and (iii) the specified QoS-Profiles of the collaborating components. Under various conditions, the outcome of the negotiation confirms the claim we made with regard to obtaining a good solution.

La conception de machines électriques tend à intégrer l’impact des procédés de fabrication dans le but d’optimiser la conversion d’énergie mécanique en énergie électrique, en lien avec la maîtrise des propriétés électromagnétiques des composants des machines. Les interactions entre procédés, propriétés électromagnétiques et autres propriétés du matériau ont beaucoup été étudiées dans le cas des tôles compte tenu de leur large utilisation dans le domaine de l’électrotechnique et des moyens de caractérisation magnétique normalisés actuels. Cependant, un alternateur à griffes, utilisé dans l’industrie automobile, comporte des composants massifs au rotor pour la conversion mécanique/électrique. Ces composants, appelés roues polaires, sont obtenus par un processus de fabrication comprenant des opérations de forgeage et dont l’impact sur les performances de la machine est encore mal déterminé. Les nouvelles problématiques que pose ce genre de pièces ont mené, dans le cadre des présents travaux, au développement d’une méthodologie spécifique comprenant : l’identification du lien procédés – produit, le développement d’un banc de caractérisation magnétique d’échantillons représentatifs ainsi que la construction de lois de comportement sur des paramètres matériau pertinents à partir de ces échantillons. Les résultats, en accord avec la littérature, ont montré un impact fort de la déformation plastique et de la taille de grain sur les propriétés magnétiques. Cela se traduit, une fois les propriétés modifiées intégrées dans la simulation des performances d’un alternateur, par une baisse significative du courant débité. / The design of electrical machines aims to integrate the impact of the manufacturing process in order to optimize the conversion from mechanical to electrical energy, with the consideration of the electromagnetic properties of the machine components. The interactions between processes, electromagnetic properties and other material properties have been well studied in the case of the steel laminations, regarding their wide use in electrical engineering and the current standards of magnetic characterization devices. However, the claw pole alternator used in automotive industry has a rotor with massive components for the mechanical-to-electrical energy conversion. These components, called claw poles, are manufactured with forging operations whose impact on the machine performance is yet not well determined. The new challenges brought by this kind of work pieces led, in the frame of the current study, to the development of a specific methodology involving: identification of the link process – product, designing of a magnetic characterization device specific for representative samples as well as the establishment of behavior laws regarding relevant material parameters. The results, in accordance with the literature, have shown a strong influence of plastic strain and grain size on magnetic properties. Once these modified properties integrated in the electromagnetic model of the claw pole alternator, a significant decreased of the output current is eventually observed.

Made available in DSpace on 2014-07-29T15:22:57Z (GMT). No. of bitstreams: 1 dissertacao karla batista.pdf: 1066489 bytes, checksum: 64f009ba9c656f5e59a6775b39cb1cce (MD5) Previous issue date: 2010-02-26 / Beans are an important source of protein, starch, vitamins and minerals. However, the presence of antinutritional factors and the development of the hard-to-cook effect by storage under high moisture (>75%) and temperature (30-40ºC), decrease the nutritional value and acceptability these grains causing important economic losses. An alternative for the use of the hard-to-cook beans is the extrusion cooking. Heat, water and high pressure in the extrusion process causes chemical and physical changes that permit the use of hard-to-cook grains. In this sense, the changes occasioned by extrusion in biochemical and functional properties of hard-to-cook common bean (Phaseolus vulgaris L.) flours of carioca and black varieties and cowpea (Vigna unguiculata) were investigated. Beans were milled and extruded in a singlescrew extruder with compression ration of 3:1, screw speed of 150 rpm, and 5 mm die. The central temperature and moisture were fixed in 150 ºC and 20% (dry basis). Raw and extruded flours were evaluated for chemical composition, antinutritional factors, functional properties and in vitro protein and starch digestibility. Results indicated that the extrusion did not affect the proximate composition of flours, except the cowpea that presented significant difference among the moisture content. However the process occasioned complete elimination of haemaglutination and α-amylase inhibitors activity and decreased significantly the phytic acid and trypsin inhibitor content. Regarding functional properties evaluated, there was increase of the water solubility and absorption and gelation capacity, reduction of the emulsifying capacity and stability and elimination of foaming formation in all extrudates. The protein and starch digestibility increased significantly in extrudates of the varieties carioca and black. However, only protein digestibility of cowpea was improved by extrusion process. These results indicate that is possible to produce new extruded products whit nutritional value improved and good functional and biochemical properties from these bean varieties. / Os feijões são uma fonte importante de proteínas, amido, vitaminas e minerais. Entretanto, a presença de fatores antinutricionais e o desenvolvimento de endurecimento do grão (hard-tocook) em função de armazenamento com umidade (>75%) e temperatura elevadas (30-40 ºC), reduzem o valor nutricional e a aceitação desses grãos, causando importantes perdas. Uma alternativa para o aproveitamento de feijões endurecidos é a utilização da extrusão. O calor, umidade e alta pressão durante o processo de extrusão causam alterações químicas e físicas que permitem a utilização de grãos endurecidos. Nesse sentido, foram investigadas as alterações causadas pela extrusão nas propriedades bioquímicas e funcionais de farinhas de feijão comum (Phaseolus vulgaris L.) das variedades carioca e preto, e feijão caupi (Vigna unguiculata) endurecidos. Os feijões foram triturados e extrusados em extrusor monorrosca, com taxa de compressão 3:1, velocidade do parafuso de 150 rpm e matriz com orifício de 5 mm. A temperatura central e a umidade foram fixadas em 150ºC e 20% (base seca). As farinhas crua e extrusada foram avaliadas quanto à composição centesimal, fatores antinutricionais, propriedades funcionais e digestibililidade in vitro de proteína e de amido. Os resultados indicaram que a extrusão não afetou a composição centesimal das farinhas, à exceção do feijão caupi, que apresentou diferença significativa no teor de umidade. Entretanto, o processo provocou eliminação completa da atividade hemglutinante e inibidores de α-amilse, diminuiu significativamente o conteúdo de ácido fítico e inibidores de tripsina. Em relação às propriedades funcionais analisadas, houve aumento da solubilidade e absorção de água e capacidade de formação de gel, redução da capacidade emulsificante e estabilidade da emulsão, além de eliminar a capacidade de formação de espuma de todos os extrusados. A digestibilidade protéica e de amido sofreu aumento significativo nos extrusados de feijão carioca e preto. Entretanto, apenas a digestibilidade protéica do feijão caupi foi melhorada pelo processo de extrusão. Estes resultados indicam que é possível produzir novos produtos extrusados com melhor valor nutricional e boas propriedades bioquímicas e funcionais a partir destas variedades de feijão.

Submitted by Luciana Ferreira (lucgeral@gmail.com) on 2017-05-17T12:45:55Z No. of bitstreams: 2 Tese - Letícia Fleury Viana - 2014.pdf: 1348316 bytes, checksum: e1ad2e32d130a7ec14731dc74b691b78 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) / Approved for entry into archive by Luciana Ferreira (lucgeral@gmail.com) on 2017-05-17T12:46:59Z (GMT) No. of bitstreams: 2 Tese - Letícia Fleury Viana - 2014.pdf: 1348316 bytes, checksum: e1ad2e32d130a7ec14731dc74b691b78 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) / Made available in DSpace on 2017-05-17T12:46:59Z (GMT). No. of bitstreams: 2 Tese - Letícia Fleury Viana - 2014.pdf: 1348316 bytes, checksum: e1ad2e32d130a7ec14731dc74b691b78 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Previous issue date: 2014-09-05 / For the production of cheese cheese type pizza some physical-chemical characteristics had to be changed, because the control of these characteristics benefit some properties, such as, cohesiveness, elasticity, hardness, non-enzymatic browning. In this work, the changes in physicochemical characteristics, proteolysis, texture properties, meltability, free oil, amount of blister and non-enzymatic darkening in the cheese were studied during the storage period of 120 Days. Fifteen cheese samples were collected in five consecutive weeks, three samples per collection. Physical and chemical analyzes were performed at zero times, 60 and 120 days of storage, and analyzes of proteolysis, texture, and functional properties were analyzed at times zero, 30, 60, 90 and 120 days of storage. The design was completely randomized. The averages were compared by the Tukey test at 5% probability. The pH decreased throughout the experiment period and was statistically different at all times. The acidity variable increased during the 120 days of study, however this increase was not statistically different between times 60 and 120 days of storage. The remaining variables did not differ statistically from one another during the experiment period. The chloride content is below that recommended by the literature during the 120 days of storage of cheese cheeses. The extent and depth index of proteolysis increased over time and were significantly different. The cohesiveness and elasticity decreased during the storage period of 120 days, this decrease being statistically different. The hardness increased during the studied period, this increase being different only from time zero to the time of 30 days. The chewability increased significantly up to 60 days and then decreased until the 120 time, and this did not present significant difference with the initial time (zero). With the converted data, in module, the adhesiveness increased during the 120 days of storage. The increase of the proteolysis during the storage period directly influenced the melting capacity, causing it to increase until the time of 90 days. The free oil released with the heating of the cheese during the pizza delivery is close to the minimum limits allowed by the literature. The amount of blister during the experiment increased significantly and could be considered above the literature standards since the zero time of the study. Luminosity values tended to white. The cheeses tended to be red in the values of h. Chroma values tended to be neutral. It is concluded that the milk used by the Southwestern dairy Goiano complies with the current legal standards and to what is recommended in the literature on the quality of the raw material for the production of cheese muzzarela for use in pizzas. The cheeses have physico-chemical characteristics that meet the legal requirements, except for the chlorides variable. The amount of fat and moisture meets the requirements for an ideal dough to be sold as pizza cheese. / Para a produção do queijo muçarela tipo pizza cheese algumas características físico-químicas tiveram que ser alteradas, porque o controle destas características beneficiam algumas propriedades, tais como, coesividade, elasticidade, dureza, escurecimento não enzimático. Neste trabalho, estudou-se as alterações das características físico-químicas, a proteólise, as propriedades de textura, a capacidade de derretimento, o óleo livre, a quantidade de blister e o escurecimento não enzimático no queijo muçarela durante o período de armazenamento de 120 dias. Foram coletadas 15 amostras de queijos em cinco semanas consecutivas, sendo três amostras por coleta. As análises físico-químicas foram realizadas nos tempos zero, 60 e 120 dias de armazenamento e as análises de proteólise, textura, e propriedades funcionais foram analisadas nos tempos zero, 30, 60, 90 e 120 dias de armazenamento. Utilizou-se o delineamento inteiramente ao acaso. As médias foram comparadas pelo teste de Tukey a 5% de probabilidade. O pH diminuiu durante todo o período do experimento sendo diferente estatisticamente em todos os tempos. A variável acidez aumentou durante os 120 dias de estudo, entretanto este aumento não foi diferente estatisticamente entre os tempos 60 e 120 dias de armazenamento. Os restantes das variáveis não diferiram estatisticamente entre si durante o período do experimento. O índice de cloretos está abaixo do preconizado pela literatura durante os 120 dias de armazenamento dos queijos muçarela do tipo pizza cheese. O índice de extensão e de profundidade da proteólise aumentaram com o decorrer do tempo, sendo significativamente diferentes. A coesividade e a elasticidade diminuíram durante o período de armazenamento de 120 dias, sendo esta diminuição diferente estatisticamente. A dureza aumentou durante o período estudado, sendo este aumento diferente apenas do tempo zero para o tempo de 30 dias. A mastigabilidade aumentou significativamente até o tempo de 60 dias e em seguida diminuiu até o tempo 120, e este não apresentou diferença significativa com o tempo inicial (zero). Com os dados convertidos, em módulo, a adesividade aumentou durante os 120 dias de armazenamento. O aumento da proteólise no decorrer do período de armazenamento influenciou diretamente a capacidade de derretimento, fazendo com que este aumentasse até o tempo de 90 dias. O óleo livre liberado com o aquecimento do queijo durante o forneamento da pizza se encontra perto dos limites mínimos permitidos pela literatura. A quantidade de blister no decorrer do experimento aumentou significativamente podendo ser considerada acima dos padrões da literatura desde o tempo zero do estudo. Os valores de Luminosidade tenderam ao branco. Os queijos tenderam a cor vermelha nos valores de h. Os valores de croma tenderam a cor neutra. Conclui-se que o leite utilizado pelo laticínio do sudoeste Goiano atende aos padrões legais vigentes e ao que preconiza a literatura sobre a qualidade da matéria-prima para a produção de queijo muçarela para o uso em pizzas. Os queijos possuem características físico-químicas que atendem as exigências legais, exceto para a variável cloretos. A quantidade de gordura e umidade atendem aos requisitos exigidos para se obter uma muçarela ideal para ser vendida como pizza cheese.

Introdução - Algumas espécies vegetais comestíveis, mas ausentes na dieta do brasileiro, podem ser boas fontes de nutrientes e de compostos bioativos, e a falta ou a perda de conhecimento sobre elas desfavorece sua inclusão na dieta. Objetivo - Avaliar a composição nutricional e propriedades funcionais da farinha de folha de moringa (Moringa oleifera) e da polpa de murici (Byrsonima crassifolia). Metodologia Os frutos de murici foram coletados em três cidades diferentes do Pará. A farinha de folha de moringa foi coletada na cidade de Marília (SP), nos períodos de fevereiro (verão), maio (outono), julho (inverno) e outubro (primavera) de 2012. Foi realizada a caracterização físico-química, determinação de vitamina C e carotenoides das amostras. A partir do extrato da farinha da folha de moringa e do murici, foi analisado o teor de compostos redutores totais, o perfil de compostos fenólicos, a atividade antioxidante pela capacidade de captação do radical livre DPPH e pelo método de ORAC, atividade antiglicação e inibição de lipase pancreática. Resultados O murici é um fruto rico em vitamina C (39,1 mg 100 g carotenoides, principalmente, luteína (18,66 mg 100 g -1 -1 de amostra) e de amostra). O extrato de murici contêm flavonoides (epicatequina, catequina, rutina e quercetina), e possui elevada atividade antioxidante no método DPPH e ORAC, IC 46,1 mmol equivalente Trolox 100 g -1 50 de 1,2 mg de sólido solúvel mL de sólido solúvel, respectivamente. Além disso, foi observada atividade de inibição da lipase pancreática e atividade antiglicação do extrato de murici. De modo geral, a farinha da folha de moringa possui alto teor de proteína (24,5 g -1 e 100 g -1 de amostra), cálcio (1,9 g 100 g fibras totais (38,2 g 100 g luteína (304,1 mg 100 g -1 -1 -1 de amostra), potássio (1,8 g 100 g -1 de amostra), e de amostra). Possui elevado teor de carotenoides, destacando a de amostra) e -caroteno (90,4 mg 100 g -1 extrato da farinha de moringa foram identificados o ácido clorogênico e a rutina. O extrato da farinha de moringa apresenta baixa atividade de inibição da lipase pancreática (IC 849,1 µg de sólidos solúveis mL -1 de amostra). No ), mas foi capaz de inibir a formação de produtos finais da glicação no sistema BSA/metilglioxal. Conclusão - O murici e a moringa demostram ser espécies vegetais promissoras na melhoria da dieta do brasileiro, devido às características nutricionais apresentadas neste estudo / Introduction - Some vegetables species, not presented in the diet of the brazilian, can be a good source of nutrients and bioactive compounds, and the gap or loss of knowledge about them disfavors the inclusion in the diet. Objectives Evaluate the nutritional composition and the functional properties of drumstick leaves powder (Moringa oleifera) and the pulp of nance fruit (Byrsonima crassifolia). Methods The nance fruits were collected in three different cities of Pará (Brazil). The drumstick leaves powder was collected in the city of Marília (Brazil), in the periods of february (summer), may (autumn), july (winter) and october (spring) of 2012. It was performed physicochemical characterization of the samples, determination of vitamin C and carotenoids. From the extract of drumstick leaves powder and nance fruit, was analyzed the total reducing substance, the profile of phenolic compounds, antioxidant activity by the ability to scavenger peroxyl radical and by the ORAC method, antiglycation activity and inhibition of pancreatic lipase. Results The nance fruit is rich in vitamin C (39,1 mg 100 g (18,66 mg 100 g -1 -1 of sample) and carotenoids, mostly, lutein of sample). The extract of nance contains flavonoids (epicatechin, catechin, rutin and quercetin), and has high antioxidant activity by the DPPH and ORAC methods, IC 50 of 1,2 mg souble solid mL -1 and 46,1 mmol equivalent Trolox 100 g solid, respectively. Moreover, was observed inhibitory activity of pancreatic lipase and antiglycation activity of the extract of nance. Altogether, the drumstick leaves powder has -1 soluble high content of protein (24,5 g 100 g potassium (1,8 g 100 g 1 -1 of sample), calcium (1,9 g 100 g of sample), and total fiber (38,2 g 100 g 1 1 of sample), of sample). The drumstick leaves powder has high content of carotenoids, mostly, lutein (304,1 mg 100 g -1 of sample) and -carotene (90,4 mg 100 g -1 of sample). In the extracts of drumstick leaves powder were identified chlorogenic acid and rutin. The extract presents low activity of pancreatic lipase inhibition (IC 50 849.1 µg soluble solid mL -1 ), yet was capable of inhibiting the formation of glycation endproducts system BSA/ methylglyoxal. Conclusion The nance fruit and the drumstick leaves powder shows to be vegetable species promising in improving the diet of the Brazilian, due to the nutritional characteristics presented in this study