El consumo de los granos andinos en nuestro país ha ido en aumento conforme se han dado a conocer sus propiedades nutritivas. Para el año 2019 el MINAGRI publicó que el consumo de granos andinos en el Perú alcanzó el 2.3 kilogramos per cápita, sin embargo, la meta es alcanzar una cifra superior por eso se debe tener en cuenta que no todas las personas tienen el conocimiento de sus beneficios nutricionales y la importancia de su consumo. Por ello en el país actualmente se fomentan las actividades como el “Mes de la Agricultura” o el “Día Nacional de los Granos Andinos” con el objetivo de impulsar su consumo cada año. Atendiendo a esta necesidad, se crea Qhali, una pre mezcla de los principales granos andinos del Perú. La propuesta de valor que ofrece Qhali a sus consumidores se manifiesta en un sabor avellanado, de fácil preparación, compuesto principalmente por quinua y avena, y sin ningún aditivo artificial. Por otro lado, su consumo no resulta nocivo para la salud, ya que sus principales ingredientes contienen altos componentes nutricionales y asimismo es un producto que reemplaza las harinas refinadas que son las causantes de enfermedades crónicas en nuestra población. El público objetivo está compuesto por los padres de familia de los sectores socioeconómicos A y B de las zonas 6 y 7 de Lima Metropolitana que buscan mejorar la alimentación de sus hijos de una forma creativa en la presentación de estas. Asimismo, va dirigido al público en general. Los canales por los cuales Qhali se acercará a su público son: redes sociales, venta directa y delivery.

Nowadays the importance and interest for vitamins in human and animal health increased. When vitamin concentration is low in the raw material and is necessary to add multivitamin complexes to the animal diet a representative cost is incorporated to animals nutrition. The proposal of this study was evaluation and validation of a methodology by high performance liquid chromatography to quantify vitamin A in polyvitamin concentrates for animal nutrition. The method developed was adapted for the Micotoxicologic Analysis Laboratory conditions, placed at Universidade Federal de Santa Maria (RS), from a method published at United States Pharmacopoeia . The vitamin A extraction from concentrates was done using hexane as extraction solvent after hydrolysis and saponification. The recovery found for this method was 85.98% with a mean of relative standard deviation (RSD) of 1,52% at the repetition test using premix samples. All analyses were performed using a HPLC system with UV detection at 325 nm, a reversed phase column at 1 mL/min flow rate and 40oC of temperature. The mobile phase used was methanol:water (98:2, v/v) at isocratic mode. The calibration curve was constructed using standard vitamin A (All-trans-retinol) at concentrations varying from 0.475 to 9.50 μg/mL. The correlation coefficient (r2) was 0.9995, the detection limit 0.095 μg/mL and quantification limit of 0.24 μg/mL for Aderex (compound without vitamin A with non uniform particles) fortified samples.Observing the results obtained, in 15 premix samples analyzed, six samples (40 %) of them present values of vitamin A greater than the desired concentration. Four samples (26,67 %) had values bellow the expected and only five (33,33 %) presented values between the minimum and maximum preconized for birds and pig nutrition. In this way, this method was efficient, rapid and precise for routine analysis providing in this way, an important instrument for quality control in animal nutrition area. / Atualmente o interesse por vitaminas tem sido de grande importância na saúde humana e animal. Suas concentrações nos ingredientes são baixas, sendo necessário a adição nas dietas, através da utilização de complexos multivitamínicos, agregando custos à alimentação que por vezes são representativos. No presente estudo buscou-se a validação do método por cromatografia liquida de alta eficiência para determinação de vitamina A em concentrados multivitamínicos para a nutrição animal. A metodologia de análise de vitamina A foi a partir do método publicado na United States Pharmacopeia , adaptado às condições do Laboratório de Análises Micotoxicológicas da Universidade Federal de Santa Maria. A fase móvel utilizada para a determinação da vitamina (All-trans-retinol) foi composta de metanol: água (98:2 v/v). O comprimento de onda ideal para a vitamina A no detector UV, foi de 325 nm. Utilizou-se coluna de fase reversa C18, vazão de 1 mL/min e temperatura da coluna de 40º C. O tempo de análise cromatográfica ocorreu em 8 minutos, sendo que a vitamina A eluiu em 4,2 minutos. O método mostrou-se linear, apresentando um coeficiente de correlação igual a r = 0,9995, nas concentrações de 0,475 9,50 μg/mL. O limite de quantificação encontrado para amostras nas quais o veiculo para adição de vitaminas apresentavam partículas desuniformes (Aderex) foi de 0,24 μg/mL. A vitamina A foi extraída com o emprego de hexano, após processo de hidrólise e saponificação. O coeficiente de recuperação do método foi de 85,98%. Na análise de repetitividade do método em amostras de premixes obteve-se uma média de CV de 1,52%. De acordo com os resultados encontrados, observa-se que 4 (26,67 %) das amostras de premixes analisadas apresentaram valor abaixo do esperado. Entre as 15 amostras analisadas, 6 (40,0 %) dos premixes apresentaram valores de vitamina A acima da concentração desejada. Somente 5 amostras (33,33 %) apresentaram valores de vitamina A dentro dos parâmetros de mínimo e máximo preconizados para alimentação de aves e suínos. O método mostrou-se eficiente, rápido e preciso para análise de rotina, disponibilizando desta forma, uma importante ferramenta para controle de qualidade na alimentação animal.

Master of Agribusiness / Department of Agricultural Economics / Aleksan Shanoyan / Company XYZ is a global manufacturer of human nutrition & health (HNH) premixes. They operate globally through 14 manufacturing sites. HNH premix North America manages a network of three production facilities plus several warehouses on the east and west coasts of the United States. The purpose of this thesis is to provide insights for informing the asset strategy for the human nutrition and health premix business of Company XYZ focusing on the analysis of competitive forces and market drivers for the herbs and botanicals segment. Specifically the thesis aims to achieve the following three objectives: 1) identify potential supply chain bottlenecks and capacity constraints by mapping out the supply chain and examining the production flow, the installed capacity, and current asset strategy; 2) identify key market drivers and related industry trends by assessing the competitive forces and change forces affecting the industry growth rate; 3) present synthesis of strategic issues and strategy recommendation for asset allocation strategy. The analysis involves examination of the supply chain logistical flows for raw materials used in current production of blends and premixes as well as the supply chain for herbs and botanicals. It also includes the assessment of current production capacity by providing a detailed overview of production facilities, blending equipment, production lines and geographical coverage. The aim is to assess the existing procurement capabilities and to identify potential bottlenecks that may constrain the supply chain flow as the demand for HNH premixes grow. The industry analysis was undertaken to better understand the outlook for the premix industry and the factors driving and impeding the growth in the herbs and botanicals sector. The current premix competitive environment was evaluated for the food & beverage as well as dietary supplement sectors. In addition to calculating the industry’s concentration and Herfindahl-Hirschman index (HHI), Porter’s Five Forces framework was used to analyze the intensity of competitive forces in the industry and the attractiveness of the HNH premix industry as the demand for premixes in that segment continues its growth trajectory. The qualitative assessment of the industry structure and competitive forces was conducted using data from interviews with experts designed and conducted in the fall of 2016. The results indicate that the current asset footprint, procurement base, and supply chain capabilities of Company XYZ will allow it to position itself as a leading supplier for the growing HNH nutrition segment. In addition, the results indicate that given the high-value low-volume nature of herbs and botanical blends there are no significant strategic advantages to be gained from changes in geographic asset footprint. However, these results do not account for actual production costs and overheads at each location since the analysis did not include a financial assessment. The results from the analysis of socio-economic trends illustrate that moving forward the companies in the dietary supplement sector focused on applications that support brain and cognitive functioning will account for the largest increase in demand for herbs and botanical blends. It was recognized that Company XYZ currently finds itself in a “red ocean” where it competes over market share in a slow-growth and highly competitive industry. Two potential strategies that will help transition a company into a “blue ocean” – a high growth and low-rivalry environment involve: i) taking over customers’ in-house blending activities by offering a better value proposition through Company XYZ’s economies of scale, superior quality standards, and blending capabilities; and ii) enhancing diversification into the herbs and botanicals segment of the HNH premix industry focusing on brain health applications.

Made available in DSpace on 2014-06-11T19:31:34Z (GMT). No. of bitstreams: 0 Previous issue date: 2004-05-27Bitstream added on 2014-06-13T19:01:57Z : No. of bitstreams: 1 escouto_lfs_dr_botfca.pdf: 479899 bytes, checksum: a3a1caef46e19fb706e8e1afafddf237 (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / Universidade Estadual Paulista (UNESP) / Em pesquisa anterior, foi desenvolvida uma formulação para pão sem glúten, baseada em derivados de mandioca. O pão sem glúten visa os celíacos, para os quais a ingestão de alimentos contendo glúten danifica a superfície da mucosa do intestino delgado. Essa formulação exigia uma fase de escaldamento dos ingredientes, o que acarretava maior consumo de energia. O ponto mais importante, entretanto, é que o pão tem curta vida de prateleira e por isso é adequado à dispersão do mercado, uma característica dos consumidores celíacos. Para contornar essas limitações foi desenvolvida e avaliada uma pré-mistura de pão sem glúten baseada na formulação anterior, mas com ajustes dos ingredientes farinha de mandioca, amido pré-gelificado e lecitina. O uso de pré-mistura é uma tendência da panificação atual e permite a comercialização dispersa e por maior período. Para os testes de ajuste da formulação foi usada a análise estatística univariada com 3 ensaios e 3 tratamentos cada para dois ingredientes amido pré-gelificado e farinha de mandioca crua. Foram selecionados como fatores importantes na escolha da formulação: a cor da crosta, miolo e na escolha da pré-mistura, avaliação energética e econômica, índice de aceitabilidade, calorimetria, avaliação sensorial. Além desses foram usados indicadores de volume, como o volume específico, densidade, indicador de conversão, perda por evaporação, pontuação da qualidade. Essa análise permitiu a seleção de uma formulação de pré-mistura a qual foi caracterizada para cor, calorimetria, conteúdo energético, custo da matéria prima e preparo. Como forma de confirmar a aceitabilidade foram preparados pães com a formulação selecionada, que por sua vez foram avaliados por degustadores selecionados entre os prováveis consumidores do público celíaco, sócios da Associação dos Celíacos do Brasil - ACELBRA, de São Paulo. / In a previou research it was develop a formulation for bread without gluten, using energetic cassava derivatives. This bread aims the celiac persons, for whom the ingestion of food with gluten causes damages the mucosa surface of small bowl. In a specific phase of this formulation the ingredients had to be scalded, which spent more energy. The point important is that the bread has short shelf life and is for these adequated the market dispersion characteristic of the celiac consumers. In order to solve these limitations was developed and evaluated a premixture of bread without gluten based in the previous formulation, but adjusted for ingredients cassava flour, pregelatinized starch and lecithin. Nowadays the use of the premixture is a tendency of the modern bakery. In the adjust of these formulation it were used statistical analysis univariable with 3 essays and 3 treatment for each two ingredients pregelatinized starch and cassava flour. It was selected some factors that influence the formulation: selected crust color, crumb and into select of the premixture, energetic and economical evaluation, acceptability index, calorimetry, sensory evaluation. Besides was volume indicators as specific volume, density, conversion indicator, evaporation rate, quality punctuation, volume and losses after cooking. This analysis allowed the selection of a premixture formulation that was characterized in color, calorimetric, energetic content, costs and of preparation. In order to confirm the bread acceptability it was made breads using these selected formulation, which were tasted and evaluated by celiac consumers and members of the São Paulo section for Brazilian Association of Celiac ACELBRA of the São Paulo. It was also stablished the organoleptic characteristics of the bread made with a premixture: crust color, symmetry and shape, crust characteristics, color, porousness and texture of the crumb, flavor and taste.

Made available in DSpace on 2017-07-10T18:13:14Z (GMT). No. of bitstreams: 1 Douglas J de Camargo.pdf: 424744 bytes, checksum: 7fe4275a9b6844b6fe01aa66e0a86f0d (MD5) Previous issue date: 2013-06-28 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / Vitamins and minerals are required in small quantities for fish growth, reproduction, health and metabolism. The aim of this study was to evaluate the influence of vitamin and mineral supplementation (VMS) in the diet of Nile tilapia. We used 540 fingerlings of Nile tilapia (0.91 ± 0.07 g), distributed in 18 cages of 1 m³ in a completely randomized design with six treatments (0, 0.25, 0.50, 1.00; 2.00 and 4.00% of VMS) and three replications during 116 days. The average water temperature in this period was 23.13 ± 3.00 ° C. At the end of the study, linear effects were observed (p <0.05) for the total length, standard length, weight gain and feed conversion, with better production for the level of 4.00% inclusion of supplement. Survival rates, carcass yield and hepatosomatic index were not affected (p> 0.05) by different supplementation. The hemoglobin, hematocrit, mean corpuscular hemoglobin and mean corpuscular volume were significantly different (p <0.05) among treatments, with higher values for the 4.00% SMV level. Erythrocytes and mean corpuscular hemoglobin concentration did not differ (p> 0.05) among the levels of VMS. We conclude that the level of 0.5% vitamin and mineral supplementation in diets for Nile tilapia improves performance and hematological parameters of fish. / Vitaminas e minerais são exigidas em pequenas quantidades para crescimento, reprodução, saúde e metabolismo dos peixes. O objetivo deste estudo foi avaliar a influência da suplementação mineral e vitamínica (SMV) sobre a dieta de alevinos de tilápia do Nilo. Foram utilizados 540 alevinos de tilápia do Nilo (0,91 ± 0,07g), distribuídos em 18 tanques-rede de 1 m³ num delineamento inteiramente casualizado, com seis tratamentos (0; 0,25; 0,50; 1,00; 2,00 e 4,00% de SMV) e três repetições, durante 116 dias alimentados. A temperatura média da água neste período foi de 23,13 ± 3,00 ºC. Ao final do estudo, foram observados efeitos lineares (p<0,05) para o comprimento total, comprimento padrão, ganho de peso e conversão alimentar aparente, com melhor desempenho produtivo para o nível 4,00% de inclusão do suplemento. Os índices de sobrevivência, rendimento da carcaça e índice hepatossomático não foram influenciados (p>0,05) pelas diferentes suplementações. Os valores de hemoglobina, hematócrito, hemoglobina corpuscular média e volume corpuscular médio foram significativamente diferentes (p<0,05) entre os tratamentos, com valores maiores para o nível 4,00% de SMV. Os eritrócitos e a concentração de hemoglobina corpuscular média não diferiram (p>0,05) entre os níveis de SMV. Conclui-se que o nível de 0,5% de suplementação mineral e vitamínica em dietas para alevinos de tilápia do Nilo melhora o desempenho produtivo e os parâmetros hematimétricos dos peixes.

Les nanoémulsions sont des formulations intéressantes pour des applications telles que les cosmétiques, les produits pharmaceutiques et les produits alimentaires. Elles peuvent être produites par des techniques à basse ou haute énergie. Dans ce travail, un procédé impliquant une pression modérée, l'émulsification membranaire par prémix a été proposé comme alternative. Des nanoémulsions huile-dans-eau (H/E) et eau-dans-huile (E/H) ont été produites avec une installation à l'échelle pilote composée d'un pousse-seringue à haute pression et d'une membrane Shirasu Porous Glass (SPG). Tout d'abord, l'influence des nombreux paramètres de procédé et de composition sur la taille des gouttelettes et la pression résultante a été étudiée avec des compositions modèles afin d'optimiser la production. Ainsi, des nanoémulsions H/E d'environ 260 nm et E/H d'environ 600 nm ont été produites avec succès. Puis, le montage a été utilisé pour produire des nanoémulsions de compositions spécifiques, des nanoémulsions H/E et E/H stabilisées avec des tensioactifs polypeptidiques et une nanoémulsion H/E adaptée à l'injection. Enfin, le procédé développé a été comparé à deux procédés à haute énergie traditionnels, le microfludiseur et les ultrasons en termes de taille des gouttelettes et de conservation d'actifs. Aucune différence entre les procédés n'a été observée en ce qui concerne la préservation de l'acif choisi. Cependant, en ce qui concerne la taille, les nanoémulsions produites par les membranes ont présenté des gouttelettes monodisperses de 335 nm par rapport aux autres procédés qui ont produit des nanoémulsions d'environ 150 nm de taille moyenne mais contenant aussi des gouttelettes de taille micrométrique détectées par diffraction laser et microscopie optique. Pour cette raison, les nanoémulsions produites par procédé membranaire conviennent également pour des applications parentérales sans étape de filtration supplémentaire / Nanoemulsions are interesting carriers for applications such as cosmetics, pharmaceutical and food. They are produced usually by low or high energy techniques. In this work, a process involving moderate pressure, premix membrane emulsification (PME) was proposed as an alternative. Oil-in-water (O/W) and water-in-oil (W/O) nanoemulsions were produced with a pilot scale set-up composed of a controlled high pressure syringe pump and Shirasu Porous Glass (SPG) membrane. First, the influence of process and composition parameters on droplet sizes and pressures was extensively studied with model compositions to optimize the production. Thus, nanoemulsions down to 260 nm for O/W and around 600 nm for W/O were successfully produced. Then, the set-up was used to produce nanoemulsions of specific compositions: O/W and W/O nanoemulsions stabilized with polypeptidic surfactants and O/W nanoemulsions suitable for injection. Finally, the set-up developed was compared to two traditional high energy processes, microfludizer and ultrasound in terms of droplet size and active preservation. No real difference between the three processes was seen on active preservation with the model active chosen. However, regarding droplet size, PME produced monodispersed droplets of 335 nm compared to the other processes which produced nanoemulsions of around 150 nm but with the presence of micron size droplets detected by laser diffraction and optical microscopy. Therefore, PME nanoemulsions are also suitable for parenterals applications with no additional filtration step required

Orientador: Marney Pascoli Cereda / Banca: Waldemar Gastoni Venturini Filho / Banca: Helga Verena Leoni Maffei / Banca: Maria Elisabeth Machado Pinto e Silva / Banca: José Luis Agapito Fernandes / Resumo: Em pesquisa anterior, foi desenvolvida uma formulação para pão sem glúten, baseada em derivados de mandioca. O pão sem glúten visa os celíacos, para os quais a ingestão de alimentos contendo glúten danifica a superfície da mucosa do intestino delgado. Essa formulação exigia uma fase de escaldamento dos ingredientes, o que acarretava maior consumo de energia. O ponto mais importante, entretanto, é que o pão tem curta vida de prateleira e por isso é adequado à dispersão do mercado, uma característica dos consumidores celíacos. Para contornar essas limitações foi desenvolvida e avaliada uma pré-mistura de pão sem glúten baseada na formulação anterior, mas com ajustes dos ingredientes farinha de mandioca, amido pré-gelificado e lecitina. O uso de pré-mistura é uma tendência da panificação atual e permite a comercialização dispersa e por maior período. Para os testes de ajuste da formulação foi usada a análise estatística univariada com 3 ensaios e 3 tratamentos cada para dois ingredientes amido pré-gelificado e farinha de mandioca crua. Foram selecionados como fatores importantes na escolha da formulação: a cor da crosta, miolo e na escolha da pré-mistura, avaliação energética e econômica, índice de aceitabilidade, calorimetria, avaliação sensorial. Além desses foram usados indicadores de volume, como o volume específico, densidade, indicador de conversão, perda por evaporação, pontuação da qualidade. Essa análise permitiu a seleção de uma formulação de pré-mistura a qual foi caracterizada para cor, calorimetria, conteúdo energético, custo da matéria prima e preparo. Como forma de confirmar a aceitabilidade foram preparados pães com a formulação selecionada, que por sua vez foram avaliados por degustadores selecionados entre os prováveis consumidores do público celíaco, sócios da Associação dos Celíacos do Brasil - ACELBRA, de São Paulo. / Abstract: In a previou research it was develop a formulation for bread without gluten, using energetic cassava derivatives. This bread aims the celiac persons, for whom the ingestion of food with gluten causes damages the mucosa surface of small bowl. In a specific phase of this formulation the ingredients had to be scalded, which spent more energy. The point important is that the bread has short shelf life and is for these adequated the market dispersion characteristic of the celiac consumers. In order to solve these limitations was developed and evaluated a premixture of bread without gluten based in the previous formulation, but adjusted for ingredients cassava flour, pregelatinized starch and lecithin. Nowadays the use of the premixture is a tendency of the modern bakery. In the adjust of these formulation it were used statistical analysis univariable with 3 essays and 3 treatment for each two ingredients pregelatinized starch and cassava flour. It was selected some factors that influence the formulation: selected crust color, crumb and into select of the premixture, energetic and economical evaluation, acceptability index, calorimetry, sensory evaluation. Besides was volume indicators as specific volume, density, conversion indicator, evaporation rate, quality punctuation, volume and losses after cooking. This analysis allowed the selection of a premixture formulation that was characterized in color, calorimetric, energetic content, costs and of preparation. In order to confirm the bread acceptability it was made breads using these selected formulation, which were tasted and evaluated by celiac consumers and members of the São Paulo section for Brazilian Association of Celiac ACELBRA of the São Paulo. It was also stablished the organoleptic characteristics of the bread made with a premixture: crust color, symmetry and shape, crust characteristics, color, porousness and texture of the crumb, flavor and taste. / Doutor

This master thesis summarizes the current knowledge regarding the design and properties of glass fiber reinforced concrete products. It also deals with the design of a new concrete recipe for Dako spol. s.r.o company. There is verified effect of changes in input materials in real conditions the company to increase tensile bending strength above 20 MPa.In particular, verification of the use of building chemistry like superplasticizing additives, polymer-cement matrix or a change type or dose of glass fiber.