Thesis (Ph.D.) -- University of Adelaide, School of Agriculture and Wine, Discipline of Plant and Pest Science, 2005. / "August 2005" Includes bibliographical references.

Thesis (M.Sc.). / Written for the Dept. of. Bioresource Engineering. Title from title page of PDF (viewed 2007/08/30). Includes bibliographical references.

Thesis (M.S.)--Wisconsin. / Includes bibliographical references (leaves 170-173).

Thesis (Ph. D.)--University of Wisconsin--Madison, 1940. / Typescript. Includes abstract and vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 94-140).

Thesis (Ph. D.)--University of Wisconsin--Madison, 1963. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 91-93).

Thesis (doctoral)--Stockholms universitet. / Summary in English. Includes bibliographical references (p. 157-162) and index.

University, Diss., 2005--Karlsruhe.

No description available.

Orientador: Chiu Chih Ming / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-25T00:03:10Z (GMT). No. of bitstreams: 1 Santos_ValeriadaSilva_M.pdf: 3049907 bytes, checksum: 1109df7b1b40d3d3bafcc40093d87208 (MD5) Previous issue date: 2014 / Resumo: O óleo de palma (PO) destaca-se por ser uma matéria-prima com grande potencial de aplicação em diversos produtos. Porém, quando aplicado de maneira isolada, apresenta cristalização lenta, gerando problemas para a indústria de alimentos. A fim de acelerar a cristalização utilizam-se compostos que podem, além de contribuir para a redução do período de indução, atuar como agentes estruturantes, atual foco em desenvolvimento na área de óleos e gorduras. Este estudo tem por objetivos avaliar o efeito da adição de óleo de palma totalmente hidrogenado - hardfat de palma (HP) e lecitina de soja desengordura (SL) como agentes estruturantes em óleo de palma, em misturas de óleo de palma com oleína palma e respectivas emulsões A/O. Os parâmetros avaliados foram a cinética de cristalização, o perfil de sólidos, consistência das gorduras puras e emulsionadas, a estabilidade das emulsões e a microestrutura. A incorporação de HP ao óleo de palma refinado e em misturas do óleo de palma com oleína de palma induziu mudanças significativas no comportamento de cristalização tanto nas gorduras como nas emulsões, quando comparado à adição de SL. Foi possível verificar que o comportamento de cristalização de gorduras puras e emulsionadas é diferente, a presença de água no sistema retarda o inicio da cristalização. Algumas emulsões com HP apresentaram-se estáveis após 8 dias de ciclização, mesmo sem o emprego de emulsificante (SL). Os resultados indicam que o HP atua como núcleo preferencial de cristalização e o sinergismo entre a SL e o HP foi evidenciado, ambos atuando positivamente como agentes estruturantes. A SL promoveu interações entre os cristais de gordura, conferindo maior consistência às amostras e características favoráveis quanto ao parâmetro espalhabilidade / Abstract: Palm oil (PO) stands out being a raw material with great potential for application in many products. However, when applied alone, has slow crystallization, causing problems for the food industry. In order to accelerate palm oil crystallization some compounds are they can, besides contributing to the reduction of the induction period, act as structuring agents, this is a current focus on development in the fats and oils area. This study aims to evaluate the adding effect of fully hydrogenated palm oil (palm hardfat - HP) and de-oiled soy lecithin (SL) as structuring agents in palm oil, blends of palm olein and palm oil and their A/O emulsions. We evaluated the kinetics of crystallization, the solid fat content profile (SFC) and consistency of pure and emulsified blends of fats, it was also verified the stability of emulsions and microstructure. The incorporation of HP in refined palm oil and blends with palm olein induce significant changes in crystallization behavior in both fats and emulsions when compared to only SL adding. It can be seen that the crystallization behavior of pure and emulsified was different, the presence of water in the system slows the onset of crystallization. Some emulsions were stable for 8 days after cyclization, even without the use of emulsifier (SL). HP acts as preferential crystallization nuclei and synergism between SL and HP was evidenced, both positively acting as structuring agents. SL promoted interactions between fat crystals, giving greater consistency to the samples and interesting features about the spreadability parameter / Mestrado / Tecnologia de Alimentos / Mestra em Tecnologia de Alimentos

Magister Scientiae (Medical Bioscience) - MSc(MBS) / Prostate cancer is one of the heterogeneous groups of neoplastic diseases originating from the reproductive system of the male naming, the prostate gland. In the west, prostate cancer is the most common cancer affecting African men in older age (over the age of 55) and usually with a family history of the disease. The initiation and progression of this disease is thought to result from the genetic alterations of gene expression in the prostate epithelial cells. Prostate cancer has a very slow progression. This observation provides the advantage of early detection and the notion for using diet to prevent the cellular and molecular processes of carcinogenesis. Epidemiological research has documented a positive health role for red palm oil on atherosclerosis, arterial thrombosis and several types of cancers. This thesis focuses on investigating the effect of different concentrations of the red palm oil (0.1, 1, 10, 100, 500, 1 000 μg/ml) on malignant (LNCaP) prostate cells and benign (PWR-1E) prostate cells over 24 and 72- hours. The following parameters were investigated: cell morphology and viability (using MTT assay), the expression of androgen receptors and prostate-specific antigen (PSA) via RT-PCR and/or PSA ELISA kit. The results of this study demonstrate that red palm oil has significant cytotoxic effects on malignant (LNCaP) prostate cells but caused only a slight decrease in cell viability of benign (PWR- 1E) prostate cells. Morphologically, we noted a clear increase in detachment and cell death in malignant (LNCaP) cells as the concentrations of red palm oil increased. Moreover, the viability decreased significantly in both 24 and 72-hour treatment of red palm oil. Further to this, red palm oil significantly promoted the reduction of total PSA concentration in malignant (LNCaP) prostate cells whereas in benign (PWR-1E) prostate cells the Red Palm Oil maintained the total serum PSA at its basal physiological level. In conclusion, red palm oil is significantly cytotoxic to malignant (LNCaP) prostate cells whereas weakly cytotoxic effect toward benign (PWR-1E) prostate cells. The potent inhibition to mitochondrial dehydrogenase activity is responsible for the aforementioned effects respectively. The decrease in total serum PSA demonstrate the strong therapeutic effects that red palm oil has on malignant (LNCaP) prostate cells