Introdução: A transição nutricional, caracterizada por mudanças no estilo de vida e no hábito alimentar, tais como maior consumo de alimentos industrializados, alimentação fora de casa e substituição de refeições por lanches, tem sido observada tanto no âmbito nacional como mundial. Em paralelo, a incidência de doenças crônicas não-transmissíveis (DCNT) associada ao alto consumo de alimentos com elevado teor de energia, açúcares, gorduras e sódio tem se elevado tanto em países desenvolvidos quanto nos países em desenvolvimento. Objetivos: Avaliar a freqüência e os fatores associados ao consumo de alimentos industrializados por adultos e idosos residentes no Município de São Paulo, bem como sua contribuição nutricional. Metodologia: Estudo transversal de base populacional de uma amostra de 1.530 indivíduos de ambos os sexos, sendo 728 adultos e 802 idosos, realizado em 2003. Foram tomadas amostras probabilísticas em dois estágios, setor censitário e domicílio, do Município de São Paulo. As características da população de estudo foram obtidas através de questionário e o consumo alimentar pelo método Recordatório de 24 horas. Os alimentos industrializados selecionados foram os consumidos por, no mínimo, 5% da população de estudo e classificados em oito grupos (1 - Manteiga e margarina / 2 - Embutidos, hambúrguer e nuggets / 3 - Refrigerantes e refrescos / 4 - Queijos gordos e creme de leite / 5 - Doces diversos / 6 - Biscoitos doces e salgados sem recheio / 7 - Biscoitos e pães recheados / 8 - Molhos à base de maionese). Foram feitas análises de regressão logística, levando em consideração o desenho amostral, para avaliar as associações entre o consumo de industrializados e variáveis demográficas, socioeconômicas e de estilo de vida. Resultados: Dos grupos de alimentos industrializados estudados, os que apresentaram maior consumo foram os das Manteigas e margarinas (62%), dos Refrigerantes e refrescos (48%) e dos Embutidos, hambúrguer e nuggets (41%). Os produtos apresentaram ainda contribuição elevada para a ingestão diária total de açúcares adicionados (66%), gorduras totais (33%), saturadas (37%) e trans (56%), colesterol (25%) e sódio (24%). Dos fatores que se associaram ao consumo de alimentos industrializados, destaca-se associação direta com o nível socioeconômico e inversa com a faixa etária. Conclusão: O conhecimento desses fatores é importante para implementação de políticas públicas e redução dos riscos para o desenvolvimento de DCNT. / Introduction: The nutritional transition, characterized by changes in lifestyle and eating habits, such as increased consumption of processed foods, food away of home and replacement of meals for snacks has been observed in Brazil and in the world. In parallel, the incidence of chronic noncommunicable diseases associated with high consumption of foods with high levels of energy, sugars, fats and sodium has been high both in developed countries as in developing countries. Objectives: To assess frequency and factors associated with the intake of processed foods among adults and elderly residents in the City of Sao Paulo, as well as its nutritional contribution. Methodology: Cross-sectional population-based study in a sample of 1.530 individuals of both genders, with 728 adults and 802 elderly people, performed in 2003. Probabilistic samples were obtained from multi-stage cluster sampling in the city of Sao Paulo. The characteristics of the population of study were obtained from interviews in the subjects\' homes and the dietary intake was measured by 24-hour recall method. Processed foods selected were consumed by at least 5% of the sample and classified into eight groups (1 - Butter and margarine / 2 - Cold meats, hamburguer, sausages and nuggets / 3 - Soft drinks and other artificial drinks / 4 - Fatty cheese and cream / 5 - Sweets, cakes and chocolates / 6 - Cookies without filling / 7 - Filled cookies and breads / 8 - Mayonnaise-based sauces). Logistic regression analyses were performed to evaluate the relations among consumption of processed foods and demographic, socioeconomic and lifestyle variables; considering the sampling design. Results: The groups of processed foods that presented higher consumption were Butters and margarines (62%), Soft drinks and other artificial drinks (48%) and Cold meats, hamburguer, sausages and nuggets (41%). The products also showed high contribution to total daily intake of added sugar (66%), total fat (33%), saturated fat (37%) and trans fat (56%), cholesterol (25%) and sodium (24%). Among the factors associated with the consumption of processed foods it was identified a positive association with socioeconomic level and negative association with age. Conclusion: Knowledge of these factors is important for implementation of public policies in health and reducing risks for developing non-communicable chronic diseases.

The objectives of this research are to examine the demand for processed foods by emerging markets and to assess demand determinants and potential import growth. Processed foods are the fastest growing segment of U.S. agricultural exports and hence it is imperative to understand the underlying factors behind this growth. Based on a “modified gravity model,” we estimate U.S. exports of processed foods to 10 low and middle-income countries from 1980-2002 using fixed effects method. A classical linear regression model estimates U.S. exports to 60 low and middle-income countries. Results from the classical model indicate that population and income have a positive effect on the demand for processed foods by low and middle-income countries. As expected, exchange rates, tariffs and distance have an inverse relationship with U.S. exports. Empirical results from the fixed-effects model are similar, with the exception of population. The empirical results of this research imply that among emerging markets, middle-income countries that have open trade policies and are in relative close proximity to the U.S. offer better opportunities for U.S. exports of processed foods.

Thesis (Ph. D.)--Ohio State University, 2008. / Title from first page of PDF file. Includes bibliographical references (p. 124-132).

Introdução: A transição nutricional, caracterizada por mudanças no estilo de vida e no hábito alimentar, tais como maior consumo de alimentos industrializados, alimentação fora de casa e substituição de refeições por lanches, tem sido observada tanto no âmbito nacional como mundial. Em paralelo, a incidência de doenças crônicas não-transmissíveis (DCNT) associada ao alto consumo de alimentos com elevado teor de energia, açúcares, gorduras e sódio tem se elevado tanto em países desenvolvidos quanto nos países em desenvolvimento. Objetivos: Avaliar a freqüência e os fatores associados ao consumo de alimentos industrializados por adultos e idosos residentes no Município de São Paulo, bem como sua contribuição nutricional. Metodologia: Estudo transversal de base populacional de uma amostra de 1.530 indivíduos de ambos os sexos, sendo 728 adultos e 802 idosos, realizado em 2003. Foram tomadas amostras probabilísticas em dois estágios, setor censitário e domicílio, do Município de São Paulo. As características da população de estudo foram obtidas através de questionário e o consumo alimentar pelo método Recordatório de 24 horas. Os alimentos industrializados selecionados foram os consumidos por, no mínimo, 5% da população de estudo e classificados em oito grupos (1 - Manteiga e margarina / 2 - Embutidos, hambúrguer e nuggets / 3 - Refrigerantes e refrescos / 4 - Queijos gordos e creme de leite / 5 - Doces diversos / 6 - Biscoitos doces e salgados sem recheio / 7 - Biscoitos e pães recheados / 8 - Molhos à base de maionese). Foram feitas análises de regressão logística, levando em consideração o desenho amostral, para avaliar as associações entre o consumo de industrializados e variáveis demográficas, socioeconômicas e de estilo de vida. Resultados: Dos grupos de alimentos industrializados estudados, os que apresentaram maior consumo foram os das Manteigas e margarinas (62%), dos Refrigerantes e refrescos (48%) e dos Embutidos, hambúrguer e nuggets (41%). Os produtos apresentaram ainda contribuição elevada para a ingestão diária total de açúcares adicionados (66%), gorduras totais (33%), saturadas (37%) e trans (56%), colesterol (25%) e sódio (24%). Dos fatores que se associaram ao consumo de alimentos industrializados, destaca-se associação direta com o nível socioeconômico e inversa com a faixa etária. Conclusão: O conhecimento desses fatores é importante para implementação de políticas públicas e redução dos riscos para o desenvolvimento de DCNT. / Introduction: The nutritional transition, characterized by changes in lifestyle and eating habits, such as increased consumption of processed foods, food away of home and replacement of meals for snacks has been observed in Brazil and in the world. In parallel, the incidence of chronic noncommunicable diseases associated with high consumption of foods with high levels of energy, sugars, fats and sodium has been high both in developed countries as in developing countries. Objectives: To assess frequency and factors associated with the intake of processed foods among adults and elderly residents in the City of Sao Paulo, as well as its nutritional contribution. Methodology: Cross-sectional population-based study in a sample of 1.530 individuals of both genders, with 728 adults and 802 elderly people, performed in 2003. Probabilistic samples were obtained from multi-stage cluster sampling in the city of Sao Paulo. The characteristics of the population of study were obtained from interviews in the subjects\' homes and the dietary intake was measured by 24-hour recall method. Processed foods selected were consumed by at least 5% of the sample and classified into eight groups (1 - Butter and margarine / 2 - Cold meats, hamburguer, sausages and nuggets / 3 - Soft drinks and other artificial drinks / 4 - Fatty cheese and cream / 5 - Sweets, cakes and chocolates / 6 - Cookies without filling / 7 - Filled cookies and breads / 8 - Mayonnaise-based sauces). Logistic regression analyses were performed to evaluate the relations among consumption of processed foods and demographic, socioeconomic and lifestyle variables; considering the sampling design. Results: The groups of processed foods that presented higher consumption were Butters and margarines (62%), Soft drinks and other artificial drinks (48%) and Cold meats, hamburguer, sausages and nuggets (41%). The products also showed high contribution to total daily intake of added sugar (66%), total fat (33%), saturated fat (37%) and trans fat (56%), cholesterol (25%) and sodium (24%). Among the factors associated with the consumption of processed foods it was identified a positive association with socioeconomic level and negative association with age. Conclusion: Knowledge of these factors is important for implementation of public policies in health and reducing risks for developing non-communicable chronic diseases.

A recente evolução das doenças crônicas não transmissíveis (DCNT), possivelmente associadas às mudanças de hábitos alimentares, tem sido um desafio para a promoção da alimentação saudável em vários países, inclusive no Brasil, onde o sódio tem sido o foco de atenção, pela possibilidade da redução da sua elevada ingestão ser uma das medidas com melhor custo benefício para saúde pública. É necessário conhecer o conteúdo de sódio e de componentes específicos, relacionados às DCNT nos alimentos comercializados no país, para orientar o consumidor na seleção adequada dos alimentos e mesmo para modificar sua composição; no entanto, nas bases de dados, o conteúdo desse mineral está presente em um número reduzido de alimentos. O objetivo da presente pesquisa foi a elaboração de uma base de dados de alimentos processados com componentes específicos associados às DCNT, dando ênfase ao sódio, e avaliar o uso dessa base de dados para estimar a sua ingestão. Informações nutricionais de rótulos e de websites de indústrias de alimentos foram coletadas para inclusão na base de dados, elaborada de acordo com as diretrizes do International collaborative project to compare and monitor the nutritional composition of processed foods, coordenado pelo The George Institute for Global Health (Austrália). A avaliação da variação do conteúdo de sódio foi realizada para alguns alimentos processados presentes na base de dados, considerando os de maior consumo nacional. O conteúdo de sódio em refeições de restaurantes populares de São Paulo foi analisado por espectrofotometria de absorção atômica de chama e estimado pela base de dados elaborada para comparação. Na base de dados estão incluídas informações de 2.319 alimentos distribuídos em 14 grupos. Foi observada grande variação no conteúdo de sódio entre diferentes tipos de pães de forma industrializados, de salsichas, de linguiças, de queijos e iogurtes. O conteúdo de sódio analisado nas refeições (base integral) variou de 215,9 mg a 427,9 mg por 100 kcal, enquanto que o conteúdo de sódio estimado variou de 204,2 mg a 486,8 mg por 100 kcal (418 kJ). A análise do coeficiente de correlação entre valores analíticos e estimados do conteúdo de sódio em refeições mostrou forte correlação entre esses dados para dois restaurantes (r=0,703 e 0,897) e moderada correlação para outros dois (r=0,513 e 0,622) dos cinco restaurantes estudados, indicando que através da base de dados elaborada é possível obter uma estimativa da ingestão de sódio. A importância de se conhecer o conteúdo de sódio de refeições e/ou alimentos está na possibilidade de uso dessas informações para orientar a redução do sal empregado no preparo da refeição, e ampliar para o consumidor informações que permitam identificar alternativas para redução do consumo de sal. / The recent evolution of non transmissible chronic diseases (NTCD), possibly associated to changes in eating habits, has been a great challenge against the promotion of health around the world, including Brazil, where sodium has been the focus of attention, and reducing its intake is one of the best cost-benefit actions for public health. It is necessary to know the content of sodium and specific components, related to NTCD, in foods nationally commercialized, in order to modify their composition and also to advise consumers on adequate food choice; however, food composition databases contain little information on this nutrient. The aim of this work was to elaborate a database containing processed foods with specific components associated to NTCD, emphasizing sodium, and to evaluate the use of this database to estimate sodium intake. Nutritional information from product labels and food industry websites were collected to be included in the database, which was developed according to the guidelines of the \"International collaborative project to compare and monitor the nutritional composition of processed foods\", coordinated by The George Institute for Global Health (Australia). The evaluation of the sodium content variation was done in some processed foods existing in the database, considering the ones that are more frequently consumed by the Brazilian population. The sodium content of meals served in popular restaurants in Sao Paulo was analyzed by flame atomic absorption spectrophotometry and estimated by the database, for comparison. The database contains information on 2,319 foods, distributed in 14 groups. Great variation in sodium content was observed among different kinds of industrialized bread, hot dogs, sausages, cheese and yoghurt. The sodium content analyzed in the meals varied between 215.9 mg and 427.9 mg/100 kcal (418kJ), whereas the sodium content estimated varied between 204.2 mg and 486.8 mg/100 kcal (418kJ). The analysis of the correlation coefficient between analytical and estimated values of sodium content in meals demonstrated strong correlation (r=0,703 and 0,897) for two restaurants, and moderate correlation (r=0,513 and 0,622) for two others out of the five restaurants in the research, indicating that, through the elaborated database, it is possible to obtain an estimated sodium intake. It is very important to know the sodium content in meals and/or foods, once this information may be used to advise on sodium reduction when preparing the meals, and also to inform consumers on how to identify alternatives for reducing salt consumption.

Submitted by Geandra Rodrigues (geandrar@gmail.com) on 2018-11-01T19:38:08Z No. of bitstreams: 1 camilaferreiracarrara.pdf: 3006536 bytes, checksum: 43c2b4a1a61cfde603de87b649a3f7ab (MD5) / Approved for entry into archive by Adriana Oliveira (adriana.oliveira@ufjf.edu.br) on 2018-11-23T11:37:20Z (GMT) No. of bitstreams: 1 camilaferreiracarrara.pdf: 3006536 bytes, checksum: 43c2b4a1a61cfde603de87b649a3f7ab (MD5) / Made available in DSpace on 2018-11-23T11:37:20Z (GMT). No. of bitstreams: 1 camilaferreiracarrara.pdf: 3006536 bytes, checksum: 43c2b4a1a61cfde603de87b649a3f7ab (MD5) Previous issue date: 2018-08-29 / CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / Uma das causas centrais da epidemia de obesidade e de doenças crônicas não transmissíveis (DCNT) é a substituição de alimentos in natura e minimamente processados por alimentos ultraprocessados de alta densidade energética e baixa qualidade nutricional. A tendência generalizada de aumento do consumo destes alimentos justifica a necessidade de estudar os fatores associados à sua aquisição. O objetivo do estudo foi avaliar os perfis de aquisição de alimentos e os fatores associados em famílias com adolescentes de Juiz de Fora, Minas Gerais. Trata-se de um estudo epidemiológico, de delineamento transversal, realizado nos anos de 2016 e 2017 com 660 adolescentes entre 10 e 16 anos de idade de ambos os sexos e seus responsáveis, matriculados no Ensino Fundamental de escolas públicas e privadas da região central da cidade. Foram coletados dados antropométricos, socioeconômicos e relativos à hábitos relacionados às refeições através de questionários. Para a coleta dos dados de aquisição de alimentos, foi montado um grande estande contendo alimentos cenográficos, expostos em gôndolas, sacos e prateleiras. Os adolescentes foram orientados a comprar os itens geralmente consumidos pela família. Estes itens foram contabilizados de acordo com o grau de processamento em in natura ou minimamente processados, processados e ultraprocessados. A partir desses dados, através da análise de cluster, as famílias foram agrupadas de acordo com características comuns de aquisição de alimentos e gerou-se quatro perfis, nomeados de “saudável”, “restrito”, “excesso” e “junk food”. Avaliou-se a associação entre esses perfis e outros dados coletados através do teste qui quadrado. Os resultados evidenciaram associação entre o perfil de aquisição “junk food” e famílias de adolescentes frequentadores da rede pública de ensino. Evidencia-se também a prevalência alarmante de famílias que encontram-se no perfil “junk food”. Faz-se necessário aprofundar as investigações relacionadas aos perfis de aquisição de alimentos, a fim de classificar os domicílios quanto à presença de fatores de risco e de proteção à saúde relacionados com a disponibilidade de alimentos ultraprocessados. / One of the central causes of the obesity epidemic and noncommunicable chronic diseases is the replacement of fresh and minimally processed foods with ultraprocessed foods of high energy density and low nutritional quality. The general tendency of increased consumption of these foods justifies the need to study the factors associated with their acquisition. The objective of the study was to group the sample into profiles according to the acquisition of in natura, processed and ultraprocessed foods and to investigate the association between these profiles and the anthropometric, socioeconomic and diet related habits of families with adolescents from Juiz de Fora. This is a cross-sectional epidemiological study conducted in 2016 and 2017 with 660 adolescents between 10 and 16 years of age, both male and female, enrolled in primary and secondary education in public and private institutions. Anthropometric, socioeconomic and diet related habits were collected through questionnaires. For the collection of food acquisition data, a large booth containing scenic food was set up, displayed on gondolas, bags and shelves. The adolescents were instructed to buy the items usually consumed by the family. These items were accounted for according to the degree of processing in fresh, processed and ultraprocessed foods. From these data, through cluster analysis, families were grouped according to common food acquisition characteristics and generated four profiles, named "healthy", "restricted", "excess" and "junk food". The association between these profiles and other data collected was evaluated through chi-square test. Results evidenced combined between the acquisition profile of junk food and the families of adolescents attending the public school system. It is also evidenced the alarmed of families that are in the profile "junk food". It is necessary to deepen the investigations related to the profiles of food acquisition in order to classify the households regarding the presence of risk factors and health protection related to the availability of ultraprocessed foods.

Existing systematic reviews have suggested that cooking interventions can be beneficial for improving dietary intake and health outcomes, with research indicating that the ability to prepare meals at home may prove to be more complex, and involve influencing factors (i.e., cooking self-efficacy, food agency [i.e., one's ability to procure and prepare food with the considerations of their physical, social and economic environment], and nutritional literacy/knowledge) for improving health outcomes. With the average American's diet consisting of about 60% of total energy coming from the consumption of ultra-processed foods, interventions that target increasing cooking skills and the frequency of consuming home-cooked meals may help to reduce reliance on processed foods, improve dietary intake quality, and reduce risk of weight gain, obesity, and related conditions. To date, there are no systematic reviews that have addressed the impact of cooking interventions on processed or ultra-processed food consumption. Therefore, this research systematically reviewed the body of literature focused on cooking interventions and dietary intake including processed food consumption and evaluated intervention's effectiveness at improving dietary intake and physical and mental health outcomes. English and full-text research articles published through January 2021 were obtained through PubMed, CINAHL using EBSCO, Web of Science from Clarivate, Scopus and PsycInfo. Overall, 55 articles were obtained after meeting the inclusion criteria and going through the data extraction process. Outcomes of interests to measure included fruit and vegetable consumption, body mass index (BMI), body weight, waist circumference, blood pressure, physical activity, and if the study measured psychosocial outcomes or processed food consumption. Results indicate that when analyzing the effect sizes for studies that reported mean data for each group (eg, intervention and control/comparison groups), 86% of studies measuring fruit intake found a positive effect size (Average: Cohen's d: 0.65, 95% CI: 0.30, 0.99); 90% of studies measuring vegetable intake found a positive effect size (Average: Cohen's d: 0.80, 95% CI: 0.37, 1.09); 82% of studies measuring BMI found a negative effect size (Average: Cohen's d: -0.20, 95% CI: -0.58, 0.17); 100% of studies measuring body weight had a negative effect size (Average: Cohen's d: -0.27, 95% CI: -0.77, 0.23); and 100% of studies measuring waist circumference had a negative effect size (Cohen's d: -0.16, 95% CI: -0.60,0.24). This systematic review will provide information on recently published studies that were not incorporated in prior reviews that can be utilized in future interventions that aim to improve health outcomes and reduce processed food consumption. / Master of Science / Prior systematic reviews have stated that cooking classes and demonstrations may be beneficial for improving an individual's diet and overall health. Research currently suggests that the ability to prepare meals at home may prove to be more difficult to assess, and involve other factors, (i.e., cooking confidence, one's ability to get and prepare food in their physical, social and economic environment, and nutritional knowledge) for improving physical and mental health. With the average American's diet consisting of about 60% of total energy coming from the consumption of ultra-processed foods, interventions that aim to improve cooking skills and how often someone consumes home-cooked meals may help to reduce reliance on processed foods, improve diet quality, and reduce risk of weight gain, obesity, and related conditions. To date, there are no systematic reviews that have explored cooking interventions effects on ultra-processed food consumption. This research systematically reviewed the body of literature focused on cooking interventions and dietary intake including processed food consumption and evaluated their effectiveness at improving dietary intake and physical and mental health outcomes. English and full-text research articles published through January 2021 were obtained through five online databases. Overall, 55 articles were included. Outcomes of interests included fruit and vegetable consumption, body mass index (BMI), body weight, waist circumference, blood pressure, physical activity, psychosocial outcomes, and processed food consumption. Results indicate that 86% of studies measuring fruit intake found their intervention to be effective in increasing fruit intake. A total of 90% of studies measuring vegetable intake found that their interventions were effective at improving vegetable intake. 82% of studies measuring BMI found that their interventions showed effectiveness at decreasing BMI. Both 100% of studies measuring body weight and waist circumference showed effectiveness at decreasing both measures. This systematic review will provide information on recently published studies that were not incorporated in prior reviews that can be utilized in future interventions that aim to improve health outcomes and reduce processed food consumption.

Thesis (MscAgric (Animal Sciences))--University of Stellenbosch, 2005. / The aim of this study was to develop a product using alternative red meat species, aquatic and terrestrial mammals, which would be acceptable to the consumer and suitable from a food safety aspect. Many of these alternative species are harvested seasonally. A product which is shelf stable needs to be developed to provide a supply of this meat all year round. The species used in this investigation were the Cape fur seal (Arctocephalus pusillus pusillus), the Grey seal (Halichoerus grypus) from the northern hemisphere, the Minke whale (Balaenoptera acutorostrata), horse, beef, mutton, blesbok (Damaliscus dorcas phillipsi) and springbok (Antidorcas marsupialis). Muscle (m. pectoralis) of Cape fur seal pups has a higher percentage fat (4.2g/100g) than the bulls (2.4g/100g), but similar levels of protein (23.2g/100g). Bull blubber samples have a higher percentage protein (26.6g/100g) than the pups (14.6g/100g), but a lower fat percentage (67.1g/100 g) compared with the pups (77.2g/100g). In the Cape fur seal bull meat, saturated fatty acids (SFA) contribute 33mg/100g, monounsaturated fatty acids (MUFA) 29mg/100 g and polyunsaturated fatty acids (PUFA) 38mg/100g of the total fatty acid content. In pups, the three fractions are 39, 30 and 31 mg/100g for SFA, MUFA and PUFA, respectively. Salami,prepared using exclusively seal meat, or seal meat with beef and pork, was produced in a pilot study, using two commercially available starter cultures. The pH values of all three batches started off at ca. 5.6, and dropped to 4.3. Water activity readings started off at 0.96 and dropped to 0.91 after 21 days. Salami produced from the meat of the Grey (Havert) seal and Minke whale, using three starter cultures, had recorded pH values (in both species), which started off between 5.68 and 5.92, and dropped to between 4.5 and 4.8 over the 21 days. Water activity showed an initial value of 0.96, which dropped to 0.90 after 21 days. The final force (N/cm2) that was needed to compress the salami samples was double that of the initial force required for the same species and starter culture combination. The raw seal meat contained 349.6 (mg/100 g sample) SFA, 271.6 (mg/100g sample) MUFA and 175.8 (mg/100g sample) PUFA, whilst the raw whale meat contained 312.3, 251.9 and 179.6 (mg/100g sample) SFA, MUFA and PUFA respectively. Fifteen batches of salami were made from horse, beef, mutton, blesbok and springbok, respectively, and starter cultures of Lactobacillus curvatus DF 38 (batch I), active bacteriocin producing Lactobacillus plantarum 423 (batch II) and then a mutant variation of Lactobacillus plantarum 423m, which did not produce the bacteriocin (batch III). Batch I had a higher final pH value (4.66), after 23 days, whereas the values for batches II and III were similar (4.42 and 4.46 respectively). On day 23 the water activity value was 0.90 for all starter cultures. Horse salami, in batch I, was the leanest in terms of fat content (34.34g/100g salami), with mutton salami having the highest fat content (37.52g/100g salami). Blesbok salami had the highest fat content in batch II (42.77g/100g meat), with beef the leanest (35.71g/100g meat). Salami made from horse and springbok proved to be the most desirable in terms of chemical composition, especially fatty acid profiles, with regard to P: S and n-6: n-3 ratios. Similar growth patterns in colony forming units (cfu) were recorded for L. plantarum 423, L. plantarum 423m and L. curvatus DF38 in MRS broth (Merck) at 30oC, although batch I reached asymptotic growth earlier. The percentage of L. plantarum 423 compared with the total population of microflora in mutton salami remained almost the same (80-95% variety) during the entire fermentation and maturation process. In horse salami, L. plantarum 423 was present at relatively low cell numbers (55-50% on day 1 and before smoking), but increased to 70% after smoking and stabilized to 70-80% for the remaining fermentation period. In beef salami, cell numbers in batch II decreased slightly during the first five days (from 95 to 70%), followed by an increase to 90%. In springbok salami, cell numbers in batch II remained fairly stable at 80-90%. In blesbok salami, batch II slowly decreased during the first three days, from 88% to 70%, then increased to 92% after 12 days and stabilized for the rest of the fermentation period. Similar results were recorded for batch I. Analytical sensory evaluation concluded that the salami prepared using starter culture I resulted in end products with lower sensory qualities. Salami prepared using blesbok and mutton also resulted in end products with lower sensory qualities and was perceived as significantly lower in salami flavour (P≤0.05) and higher in venison-like and mutton-like flavour respectively. The blesbok samples were rated significantly higher (P≤0.05) in sour meat aroma, sour meat flavour and venison-like flavour than the rest of the samples. The blesbok salami was rated significantly lowest for colour compared with the rest of the samples. The tastes of the springbok and horse salami were significantly (P≤0.05) more acceptable than those of the beef and blesbok salami.

Made available in DSpace on 2016-04-25T20:21:13Z (GMT). No. of bitstreams: 1 Joana A Pellerano.pdf: 1081625 bytes, checksum: b86115567842e1c26d3bdbfaa530e4d2 (MD5) Previous issue date: 2014-06-02 / The purpose of this dissertation is to assess the relationship between consumers and processed foods, which are so present in urban life, in a big city like São Paulo (SP). From the survey of eating habits related to this type of food with selected consumers, relations of anxiety, confidence and incorporation (Claude Fischler, 1995) when someone allows a food to enter his or her body and to be a part of his or her physical and symbolic composition were analyzed in the context of contemporary food consumption. For this purpose, the methodology allied theoretical and empirical research. As part of the theoretical research, besides Fischler (1995), the work relies primarily on Pierre Bourdieu (1983, 2007), Michel de Certeau (1994), Luce Giard (1996), Raymond Williams (2000, 2001, 2003, 2011), Contreras Hernández and Mabel Grácia-Arnaiz (2005), Jean-Pierre Poulain (2004) and Carlos Alberto Dória (2007, 2008, 2009a, 2009b, 2012). The empirical research was qualitative and involved nine São Paulo residents aged 20 to 59 years old with a monthly family income larger than 15 minimum wages, range that consumes more processed foods according to Instituto Brasileiro de Geografia e Estatística (IBGE, 2010). Semi-structured in-depth interviews were conducted individually focusing on food life history in relation to eating nowadays. At the end of this research it was possible to understand more properly how people deal with one of their basic needs: food. When processed foods come into the equation, this relationship is permeated by anxiety, misinformation, confidence and conformity regarding what is put on their plates and in their bodies / O objetivo geral dessa dissertação é avaliar a relação entre os consumidores e os alimentos industrializados, tão presentes na vida urbana, em uma grande metrópole como São Paulo (SP). A partir do levantamento dos hábitos alimentares relacionados a esse tipo de alimento junto a alguns consumidores selecionados, foram analisadas as relações de ansiedade, confiança e incorporação (Claude Fischler, 1995) quando o indivíduo permite a entrada em seu corpo de um item que passará fazer a parte de sua composição física e simbólica no âmbito do consumo alimentar contemporâneo. Para tanto, a metodologia aliou pesquisa teórica e pesquisa empírica. Como parte da pesquisa bibliográfica, além de Fischler (1995), o trabalho conta principalmente com os autores Pierre Bourdieu (1983, 2007), Michel de Certeau (1994), Luce Giard (1996), Raymond Williams (2000, 2001, 2003, 2011), Jesús Contreras Hernández e Mabel Grácia-Arnaiz (2005), Jean-Pierre Poulain (2004) e Carlos Alberto Dória (2007, 2008, 2009a, 2009b, 2012). A pesquisa de campo foi qualitativa e envolveu nove moradores da capital paulista com idades entre 20 e 59 anos com renda mensal familiar superior a 15 salários mínimos, faixa que mais consome alimentos industrializados de acordo com o Instituto Brasileiro de Geografia e Estatística (IBGE, 2010). As entrevistas semi-estruturadas em profundidade foram realizadas de forma individual com foco na história de vida alimentar e na relação com o comer na contemporaneidade. Ao final dessa pesquisa foi possível entender com mais propriedade como as pessoas lidam com uma de suas necessidades básicas: a alimentação. Quando os alimentos industrializados entram na equação, essa relação é permeada por ansiedade, desinformação, confiança e conformismo referentes ao que será colocado em seus pratos e em seus corpos

A bactéria Listeria monocytogenes é reconhecida como um importante patógeno humano estando amplamente distribuída no ambiente e é responsável pela contaminação de alimentos crus e processados. O mecanismo de patogenicidade é determinado pela presença de genes no cromossomo da bactéria e entre eles estão os genes iap e hly que são essenciais para o mecanismo de invasão e atividade hemolítica do microorganismo, respectivamente. O obejtivo do presente estudo foi confirmar as cepas de L. monocytogenes usando a ténica de PCR para o gene hly e análise da variação nucleotídica do domínio central do gene iap, que é caracterizado pela presença de seqüências repetidas dos aminoácidos treonina e asparagina. Vinte e seis cepas de L. mnocytogenes, previamente isoladas de produtos lácteos e identificdas por métodos clássicos, se mostraram positivas para a PCR espécie-específico e então submetidas à determinação da seqüência nucleotídica. Os resultados mostraram variações na seqüência nucleotídica contendo substituições, inserções, deleções e um número de seqüências similares entre as cepas isoladas e a cepa controle EGD-e. Vinte e três cepas exibiram a mesma deleção que compreende 24 pares de bases dentro da seqüência de repetição e alterações similares na proteína traduzida. Apenas três cepas mostraram tamanhos diferentes de deleções e diferentes alterações na proteína. De acordo com estes resultados, a maioria das cepas apresentou uma característica molecular comum, diferentes da cepa padrão e este perfil predominante pode ser considerado como a característica das L. monocytogenes isoladas de produtos lácteos no Sul do Brasil. / The bacterium Listeria monocytogenes is recognized as an important human pathogen being omnipresent in the environment and is responsible for contamination in raw and processed foods. The mechanism of pathogenicity is established by presence of some genes on chromosome of bacteria between them, iap and hly genes that are essential to the invasion mechanism and hemolytic activity of microorganism, respectively. The aim of present study was confirm the strain L. monocytogenes using PCR to hly gene and analysis the nucleotide variability of central domain of iap gene characterized by the presence of similar sequences of threonine and asparagine amino acids. Twenty-six strains previously isolated from dairy products and classified by classic methods to L. monocytogenes were positive to specie-specific PCR and than submitted to nucleotide sequence determination. The results showed a sequence variation containing nucleotide substitutions, insertions, deletions and a number of repeated sequences among the isolates and control strain EGD-e. Twenty-three strains exhibited the same gap that includes a deletion of 24 base pairs inside of the repeated sequence and similar alterations in the translated protein. Just three strains showed different sizes of gaps and different protein alterations. According to these results, the majority strains displayed a common molecular characteristic different from the strain pattern and this predominant profile can be considerate as characteristic to L. monocytogenes isolated from dairy products in South Brazil.