Ce travail a pour objectif de caractériser et analyser le bruit de frottement des étoffes textiles généré lors de l’activité d’un individu (marche et course). Le présent travail apporte une contribution pour la caractérisation physique du bruit de frottement grâce à des paramètres physiques du son (bruit) et grâce à une nouvelle méthode de traitement du signal sonore des étoffes textiles, la transformée en S (transformée de Stokwell). L’évaluation sensorielle du bruit a été menée grâce à des panélistes entraînés en appliquant la méthode d’Analyse Descriptive Quantitative. Dans ce cadre, l’influence de l’armure d’étoffes en coton écru sur les propriétés sonores a été analysée. La corrélation entre les paramètres mécaniques des tissus qui décrivent l’état de surface et la compression de l’étoffe (mesurés par la chaîne de mesure Kawabata Evaluation System) et le niveau sonore global du bruit de frottement a été effectuée. Une corrélation entre le niveau sonore et les descripteurs sensoriels a été également menée. Le bruit d’une veste d’homme, confectionnée en deux types de prototypes présentant des variantes de manches, a été analysé en situation réelle, dans une chambre anéchoïque.Selon le traitement des signaux sonores, l’armure sergé 3 est la plus bruyante avec un niveau sonore, une amplitude du maximum les plus importants, pour les deux vitesse de frottement (marche et course), et une fréquence de maximum se trouvant dans la zone fréquentielle pour laquelle l’oreille humaine est la plus sensible. L’armure satin 4 est la plus ‘furtive’ avec un niveau sonore, une amplitude du maximum la moins importante et une fréquence correspondant importante et moins perceptible. Les résultats obtenus par l'analyse sensorielle sont cohérents avec les résultats obtenus en terme instrumental. Les panélistes qui participent à l'évaluation du bruit de frottement des étoffes textile ont perçu le bruit du satin 4 comme le bruit le plus sourd et le plus homogène, alors que le bruit du sergé 3 a été perçu comme le bruit le plus énergique et le plus disharmonique. Les modèles établis expriment que le niveau sonore augmente en fonction de la rugosité de surface et diminue en fonction de la résilience et de l'énergie de compression. Ainsi, plus que le niveau sonore est important, plus que le bruit est perçu plus polyphonique et plus grattant. Les bruits générés par le frottement de la veste avec les deux types de manche sont similaires en termes instrumental et sensoriel. / This work aims to characterize and analyze the frictional noise of textile materials generated during the activity of a subject (walking and running). This work contributes to the physical characterization of frictional noise characterized by physical parameters of sound (noise) and thanks to a new method of treatment of the acoustic signal, Stokwell-transform. Sensory evaluation of frictional noise was conducted by trained panelists using the Quantitative Descriptive Analysis method. In this context, the influence of the weave patterns of raw cotton fabrics on sound properties was analyzed. Correlations between the mechanical parameters of the fabric which describe the surface and the compressional proprieties of fabrics (measured by the Kawabata Evaluation System) and the sound level of the frictional noise were conducted. Correlations between the noise level and sensory descriptors were also conducted. The sounds of a man's jacket, fabricated in two types of prototypes with sleeves variants were analyzed in situation case, in an anechoic room. According to the treatment of acoustic signal, the twill 3 weave pattern is the noisiest one with a most important level sound and highest amplitude for the two types of movement (walking and running). The satin 4 weave pattern, which is the less noisy, presents a sound level and its highest amplitude is the less important. The frequency of highest amplitude is less important for twill 3 than satin 4. The results obtained by sensory analysis are coherent with the results obtained by instrumental characterization. The subjects participating to sensory evaluation of frictional noise of these fabrics perceived that the noise of satin 4 as the most muffled and most homogeneous noise, while the noise of twill 3 was perceived as the most dynamic and the most disharmonic one. Proposed models express that the sound level increases with the surface roughness and decreases with the resilience and the compression energy. The more sound level is important, the more the noise is perceived as polyphonic and scratching. The noise generated by the friction of the jacket with the two types of sleeves is similar whatever the evaluation.

Problématique : Le trouble du spectre de l’autisme (TSA) affecte plus de 1 % des enfants. Les caractéristiques communes associées au TSA sont des difficultés de communication et d’interaction sociale, ainsi qu’une rigidité ou une répétitivité dans les intérêts et comportements. Certains intérêts et comportements restreints ou répétitifs peuvent être liés à des difficultés de traitement de l’information sensorielle (TIS). De fait, entre 45 et 95 % des enfants ayant un TSA présentent des difficultés sur le plan sensoriel, affectant leur fonctionnement dans la vie quotidienne. Cependant, les données disponibles dans la littérature scientifique nous apportent peu de connaissances quant à l’évolution des habiletés sensorielles chez les enfants ayant un TSA. Objectif : L’objectif principal est de documenter l’évolution des habiletés sensorielles chez les enfants ayant un TSA entre l’âge de 3-4 ans (T1) et deux ans après (T2), au moment de l’entrée à l’école. Méthodologie : Il s’agit d’une analyse secondaire de données non traitées d’une étude prospective antérieure (de 2008 à 2010). Dans le présent projet, un devis corrélationnel rétrospectif a été utilisé pour étudier 34 enfants ayant un TSA. Les données provenant d’outils d’évaluation normalisés permettant de documenter les habiletés sensorielles des enfants dans le temps, soit le Sensory Profile (SP) et le Short Sensory Profile (SSP), ont été analysées. Résultats: Les analyses démontrent une stabilité des difficultés sensorielles chez les enfants atteints de TSA de l'âge de trois à six ans. La stabilité des scores sensoriels est indépendante de la correction par des variables contrôlées, telles que l'âge mental et la gravité du TSA. Conclusions : La persistance des difficultés sensorielles chez les enfants ayant un TSA souligne la nécessité de bien évaluer cet aspect et de le considérer lors de la planification des interventions et du suivi de ces enfants. En effet, si l’on souhaite améliorer leur fonctionnement dans la vie quotidienne et accroître leur intégration sociale, il importe de tenir compte de leurs difficultés persistantes. / Abstract : Introduction: Autism Spectrum Disorder (ASD) affects more than 1% of children. Common characteristics associated with ASD are difficulties in communication and social interaction, as well as repetitive interests and behaviors. Some restricted or repetitive interests and behaviors may be linked to difficulties in sensory processing. Indeed, between 45% and 95% of children with ASD have sensory featuresaffecting their functioning in everyday life. However, the data available in the scientific literature give us little knowledge about the evolution of sensory abilities in children with ASD. Objective:The main objective of this project was to evaluatethe evolution of sensory features in children with ASD between the age of 3-4 years (T1) and two years after (T2), when they entered school. Methods:This project is a secondary analysisof untreated data from a previous prospective study (from 2008 to 2010).In the presentproject, a retrospective correlation design was usedto study 34 children with ASD. The data from standardized assessment tools were used to evaluate children's sensory features over time, the Sensory Profile (SP) and the Short Sensory Profile (SSP), were analyzed. Results:Our analyses demonstratea stability of sensory features in children with ASD from the age of three to six years old. The stability of sensory scores is independent of correction by covariates such as mental age and autism severity. Conclusions: The persistence of sensory features in children with ASD highlights the need to adequately assess this aspect and to consider it when planning and monitoring interventions. Indeed, in order to improve their functioning in everyday life and increase their social integration, it is important to take into account their persistent sensory features.

OF DIPLOMA THESIS Author: Bc. Veronika Husovská Supervisor: Mgr. Petra Dvořáková Title: Standardized assessment of sensory disorders in school aged children Summary: The thesis deals with problems of sensory processing disorders in school aged children. The aim of this diploma thesis is to create a working version of the standardized questionnaire Sensory Profile 2 School companion. Another aim is to verify the clinical applicability of this standardized questionnaire by using it to do a screening on school aged children to identify those with a sensory processing disorder within the classroom. The theoretical part of the thesis is focused on the diagnosis of sensory processing disorders (SPD), their diagnostics and the roles of an occupational therapist in SPD. Diagnostic tools for detecting SPD are presented and described in the thesis. The standardized questionnaire Sensory Profile 2, mainly the category School companion, is presented in this thesis. Methods: The practical part of the diploma thesis is elaborated in the form of quantitative pre-research. 39 respondents were evaluated by a standardized questionnaire Sensory Profile 2 School companion for the purpose of pre-research. The respondents were chosen in accordance to the tests purpose. Respondents were third-grade students studying...

I Sverige kastreras inte bagglamm. Detta bidrar till djurvälfärd och etiska mervärden för lammköttskonsumenten. Samtidigt finns studier som pekar på att könsmogna intakta bagglamm ger kött med handjurssmak som inte uppskattas av konsumenter. I Sverige har mindre konsumentundersökningar genomförts på magert kött från bagglamm av olika ålder utan att hitta skillnader i konsumentpreferens. Bland praktiker i branschen finns en erfarenhet som vittnar om att smakskillnaden huvudsakligen sitter i djurets fettvävnad och betydelsen av detta har inte undersökts närmare. I en försöksdesign med färskkorv kan råvarumängder och djurslag justeras för att analysera skillnader orsakade av kön, ålder och fettslag. Syftet med detta arbete är att genom sensoriska undersökningar och fettsyraanalys utvärdera effekten av ålder och kön på ätkvalitet i färskkorv baserad på svensk lammköttsråvara. Studien baserar på färskkorv producerade i en faktoriell design med hjälp av i branschen vanligt förekommande köttsorteringar som undersöks via beskrivandetest, konsumenttest och fettsyraprofilering. Data från undersökningarna analyseras med variansanalys och Pearsons korrelationstest. Resultaten från studien visar att färskkorvens sensoriska profil påverkas av valet av köttråvara. Yngre bagglamm på 4 månader bidrar till en lösare konsistens och en saltare smak hos färskkorven medan tacklamm på 10 månader ger en tätare textur och en fettkvalitet vars egenskaper resulterar i en kvardröjande känsla i munnen. Skillnaderna kan delvis förklaras av att fettsyrasammansättningen varierar med ålder och kön och att tacklammen har ett fett med högre halt av stearinsyra, ett fastare fett som i studien, inte uppskattas av konsumenten. De äldre bagglammen har ett fett med högre andel palmitinsyra vilket i resultatet är positivt korrelerat med konsumenters totala gillande. Andra viktiga faktorer för hög konsumentpreferens är fastare konsistens och en tydlig lammsmak, variabler som i studien kan kopplas till äldre bagglamm.

Thesis (MBA (Business Management))--Stellenbosch University, 2008. / ENGLISH ABSTRACT: The primary objective of this study was to establish if the Adolescent/Adult Sensory Profile questionnaire (AASP) could be used as a recruitment tool in selecting contact centre agents with a higher predictability for success and hence higher productivity. Contact centres around the globe face the challenge of high staff turnover and absenteeism, reducing profitability. It seems that work performance related to the way in which adults process sensory input has not been well researched. A model was developed by Dunn (Brown et al., 2001) based on the intersection of a neurological threshold continuum and a behavioural continuum and yielding four quadrants: Quadrant 1, Low Registration (of stimuli); Quadrant 2, Sensation Seeking; Quadrant 3, Sensory Sensitivity, and Quadrant 4, Sensation Avoiding. Forty-eight contact centre agents employed by Liberty Life were selected and assessed on the AASP. Performance data for each contact centre agent were collected: available time, auxiliary time, log-in time, quality assurance, absenteeism and length of service. Spearman rank correlations were conducted to test if relationships exist between any of the four quadrants and the performance measures. As an additional investigation, a Suitability Score (based on clustering of scores with a percent assigned) was derived for each contact centre agent and also correlated with the above performance measures. Significant relationships were found between Quadrant 2 scores and three of the performance measurement criteria. As the Quadrant 2 scores increase, the average available time of the agents will decrease and their average log-in time will increase. Absenteeism increased as well, which is expected to have a negative effect on the productivity of the contact centre. The Quadrant also had a high predictability for Suitability Ratings indicating that as the Quadrant 2 score increases, the suitability of the contact centre agents increases as well. Regarding Quadrant 3 (sensory sensitivity) scores, quality assessment, total days of absenteeism and average absenteeism relate negatively. It seems that contact centre agents with high sensory sensitivity are less suitable for the job. As the score increases the quality assessment scores decrease, which is not what is required in terms of quality standards. A negative relationship exists between Quadrant 3 scores and the Suitability Rating scores, indicating that the higher the quadrant scores the less suitable the contact centre agents are to work in the contact centre environment. Quadrant 4 (sensation avoiding) has a negative relationship with Suitability Rating scores, which indicates that the higher the quadrant score the less suitable the contact centre agent is to work in the contact centre environment. No significant relationships were recorded between the performance measurements and Quadrant 1 (low registration) and Quadrant 4 (sensation avoiding), even though, logically, one would expect agents with less distraction to be more productive. Further studies are recommended before the Adolescent/Adult Sensory Profile questionnaire is used as a recruitment tool. Future studies could categorise the quadrant scores into clusters and then test for relationships with the set performance measurements. The Suitability Rating was used in a first attempt to match individuals in a specific job according to specific sensory profiles. This measure has not yet been tested for validity and reliability, which must be done prior to further study using it. / AFRIKAANSE OPSOMMING: Die primêre doel van hierdie studie was om vas te stel of die Adolescent/Adult Sensory Profile (AASP) vraelys gebruik kan word as ‘n hulpmiddel vir die werwing en seleksie van kontaksentrum agente, met ‘n hoër waarskynlikheid van sukses en, dus, hoër produktiwiteit. Kontaksentrums op elke vasteland kom te staan voor die probleem van hoë personeelomset en werksafwesigheid wat winsgewendheid verlaag. Die manier waardeur volwasse mense hul sensoriese insette verwerk, in verband met werkprestasie, is nog nie goed ondersoek nie. ‘n Model is deur Dunn (Brown et al., 2001) ontwikkel wat gebasseer is op die kruispunt van ‘n neurologiese drumpel kontinuum en ‘n gedragskontinuum wat tot vier kwadrante lei: Kwadrant 1, Lae Registrasie (van stimuli); Kwadrant 2, Sensasie Soekend; Kwadrant 3, Sensoriese Sensitiwiteit, en Kwadrant 4, Vermyding van Sensasie. Agt-en-veertig kontaksentrum agente wat in diens van Liberty Life is, is geselekteer en beoordeel volgens die AASP. Prestasiedata is saamgestel vir elke kontaksentrum agent: beskikbare tyd, oortollige tyd, teenwoordige tyd, kwaliteitsversekering, werksafwesigheid en jare diensplig. Spearman rang korrelasies is onderneem om te toets of daar verbande bestaan tussen enige van die vier kwadrante en die prestasiemaatstaf. In ‘n addisionele ondersoek is ‘n geskiktheidsmaatstaf ontwikkel wat gebasseer is op trosvorming van tellings met ‘n toegekende persentasie. Dit is gedoen vir elke kontaksentrum agent en hierdie tellings is ook gekorreleer met bogenoemde prestasiemaatstawwe. Statisties-beduidende positiewe verbande is gevind tussen Kwadrant 2 (sensasie soekend) tellings en drie van die prestasiemetingskriteria. As die telling van Kwadrant 2 toeneem, neem die gemiddelde beskikbare tyd af en die teenwoordige tyd van agente toe. Werksafwesigheid het ook toegeneem, wat moontlik negatief kan inwerk op die produktiwiteit van die kontaksentrum. Die kwadrant het ook ‘n hoë waarskynlikheid openbaar in die geval van die Gekiktheidsmaatstaf, wat aandui dat, namate die Kwadrant 2 telling toeneem, die gekiktheid van die kontaksentrum agent ook toeneem. Wat Kwadrant 3 (sensoriese sensitiwiteit) tellings betref, bestaan daar ‘n negatiewe verband tussen kwaliteitsversekering, totale aantal dae van werksafwesigheid en gemiddelde werksafwesigheid. Dit blyk dat kontaksentrum agente met hoë sensoriese sensitiwiteit dalk minder geskik is vir die pos. Soos wat die telling vir sensoriese sensitiwiteit toeneem, neem die telling vir kwaliteitsversekering af, wat nie in terme van kwaliteitstandaarde aanvaarbaar is nie. Daar bestaan ‘n negatiewe verband tussen Kwadrant 4 (sensasie vermyding) tellings en die tellings vir die Geskiktheidsmaatstaf, wat aandui dat hoe hoër die kwadrant telling, hoe minder geskik is die agent. Geen statisties-beduidende verbande is gevind tussen die prestasietellings van Kwadrant 1 (lae registrasie) en Kwadrant 4 (sensasie vermyding) nie. Normaalweg sou mens verwag dat agente met minder afleiding, meer produktief sou wees. Daar word voorgestel dat verdere studies onderneem word voordat die Adolescent/Adult Sensory Profile as ‘n werwingsmaatstaf gebruik word. Toekomstige studies kan die kwadrant tellings saamvoeg in trosse en dan toets vir verbande met die vooropgestelde prestasiemaatstawwe. Die Geskiktheidsmaatstaf is gebruik as ‘n eerste poging om individue saam te voeg in ‘n spesifieke pos, volgens ‘n spesifieke sensoriese profiel. Hierdie maatstaf moet vir toepaslikheid en betroubaarheid in verdere studie getoets word, voordat dit gebruik kan word.

A influência da cultivar e da época de colheita na composição físico-química e na qualidade sensorial dos espumantes da Serra Gaúcha, Rio Grande do Sul, elaborados pelo método Champenoise nas safras 2006 e 2007, foi avaliada. As cultivares utilizadas foram Riesling Itálico, Chardonnay e Pinot Noir. As uvas foram colhidas em duas épocas distintas: uma referente ao ponto de colheita definido como ideal (época 1) e outra oito dias após (época 2). Os mostos, os vinhos base e espumantes foram analisados quanto à composição básica conforme a metodologia oficial brasileira. Além disso, nos vinhos base e espumantes foram analisados os elementos minerais e compostos aromáticos, através de absorção atômica e cromatografia gasosa, respectivamente. Os espumantes foram avaliados sensorialmente, por uma equipe de degustadores qualificados. Os resultados das análises clássicas dos mostos e vinhos base diferenciaram cultivares e épocas de colheita, nas duas safras estudadas. O mosto de Chardonnay apresentou maior valor de grau º Brix e de álcool potencial. O Pinot Noir se diferenciou pela acidez mais elevada, enquanto que o Riesling Itálico apresentou menores grau Brix e acidez total. Os mostos das uvas colhidas na segunda época apresentaram maiores teores de açúcar, álcool potencial, pH e relação brix/acidez total, e menor acidez. Nos vinhos base, as cultivares Chardonnay e Riesling Itálico apresentaram, respectivamente, maior e menor teor alcoólico e os vinhos das uvas de colheita mais tardia apresentaram menor acidez total. Entretanto, nos vinhos espumantes as análises clássicas não apresentaram diferenças significativas em relação às cultivares e épocas de colheita. Entre os elementos minerais dos vinhos base e dos espumantes correspondentes, o Zn foi único elemento que apresentou diferença significativa entre as cultivares sendo que os vinhos Chardonnay obtiveram os maiores teores. Os vinhos base provenientes das uvas com maior grau de maturação apresentaram, independente da cultivar, maiores níveis de K, Ca, Mg, Mn, Fe, Rb, Li e P e concentrações mais baixas em Cu e Zn. Quanto aos compostos voláteis, maiores quantidades de 2-fenil etanol e dietil succinato diferenciaram os vinhos da cultivar Chardonnay e maiores concentrações de hexanoato de etila e de acetato de isoamila diferenciaram os vinhos da cultivar Riesling Itálico. Já os vinhos Pinot Noir apresentaram teores de 2-metil-1-propanol e 2-metil-1-butanol significativamente superiores às outras variedades. Os vinhos obtidos de uvas colhidas na segunda época apresentaram menores teores de ácido butírico, diferenciando as duas épocas de colheita. Quanto à avaliação sensorial, a variedade Riesling Itálico apresentou maiores notas florais e a Chardonnay maior nota no frutado, tanto no aspecto olfativo quanto no gustativo. Já a Pinot Noir, maior nota vegetal, levedura e pão tostado. Na avaliação final os degustadores não fizeram distinção entre os espumantes Pinot Noir e os Chardonnay, preferindo estes aos de Riesling Itálico, nas duas safras estudadas. Na safra 2007 os degustadores preferiram os espumantes das uvas da primeira época de colheita, enquanto na safra 2006 não foi observada diferença entre as épocas de colheita. O presente trabalho contribuiu para a identificação dos principais constituintes e descritores que determinam a distinção e a tipicidade dos vinhos espumantes da Serra Gaúcha. / Submitted by Marcelo Teixeira (mvteixeira@ucs.br) on 2014-06-05T16:36:15Z No. of bitstreams: 1 Tese Julio Meneguzzo.pdf: 2072769 bytes, checksum: 3d08ddab08ef5d3acf5e35ed8d16ab59 (MD5) / Made available in DSpace on 2014-06-05T16:36:15Z (GMT). No. of bitstreams: 1 Tese Julio Meneguzzo.pdf: 2072769 bytes, checksum: 3d08ddab08ef5d3acf5e35ed8d16ab59 (MD5) / The influence of cultivar and harvest date on physico chemical composition and sensory quality of sparkling wines from Serra Gaúcha, Rio Grande do Sul, produced by the Champenoise method for crop years 2006 and 2007 were evaluated. The cultivars were Riesling Italico, Chardonnay and Pinot Noir. The grapes were harvested at two different times: one related to the harvesting point defined as ideal (season 1) and another eight days after (time 2). Musts, base wines and sparkling wines were analyzed based on the basic composition as the official Brazilian methodology. In addition, the base wines and sparkling wines were analysed the mineral elements were analyzed and aromatic compounds by atomic absorption and gas chromatography, respectively. Sparkling wines have been evaluated by a team of qualified tasters. The results of the classical analysis of musts and base wines differentiated cultivars and harvest times in the two seasons studied. The Chardonnay must showed higher brix value and potential alcohol. The Pinot Noir has distinguished by higher acidity, while the Riesling Italico had lower Brix and total acidity. The musts of grapes harvested in the second season showed higher levels of sugar, potential alcohol, pH and the realation Brix/total acidity and lower acidity. In the base wine, the varieties Chardonnay and Riesling Itálico were respectively higher and lower alcohol content and wine grapes harvested later showed lower acidity. However, in the sparkling wines the classic analysis showed no significant differences in different cultivars and harvest times. Among the mineral elements of the base wines and sparkling wines corresponding Zn was the only element that showed a significant difference among cultivars is that Chardonnay wines had the highest levels. The base wine from grapes with a higher degree of maturity showed, regardless of cultivar, higher levels of K, Ca, Mg, Mn, Fe, Rb, Li and P and lower concentrations of Cu and Zn. As for the volatile compounds, larger amounts of 2-phenyl ethanol and diethyl succinate differentiated the wines of the cultivar Chardonnay, and higher concentrations of ethyl hexanoate and isoamyl acetate differentiated the wines of the cultivar Riesling Italico. Already Pinot Noir wines showed levels of 2-methyl-1-propanol and 2-methyl-1-butanol significantly higher than other varieties. The wines made from grapes harvested in the second period had lower levels of butyric acid, differentiating the two harvest seasons. As for the sensory evaluation, the variety Riesling Itálico showed higher floral notes and the Chardonnay with highest score on fruity in both the olfactory and the gustatory aspect. As for the Pinot Noir, highest notes aromatic for vegetable, yeast and toasted bread. In the final evaluation the panelists made no distinction between the sparkling wines Pinot Noir and Chardonnay, preferring these to Riesling Itálico, in the two harvests studied. In the season 2007 the tasters preferred the sparkling wines from the grapes of the first harvest season, while the harvest in 2006 there was no difference between harvest seasons. This work helped identify the main components and characteristics that determine the distinguish and tipicity of sparkling wines from the Serra Gaúcha.

A influência da cultivar e da época de colheita na composição físico-química e na qualidade sensorial dos espumantes da Serra Gaúcha, Rio Grande do Sul, elaborados pelo método Champenoise nas safras 2006 e 2007, foi avaliada. As cultivares utilizadas foram Riesling Itálico, Chardonnay e Pinot Noir. As uvas foram colhidas em duas épocas distintas: uma referente ao ponto de colheita definido como ideal (época 1) e outra oito dias após (época 2). Os mostos, os vinhos base e espumantes foram analisados quanto à composição básica conforme a metodologia oficial brasileira. Além disso, nos vinhos base e espumantes foram analisados os elementos minerais e compostos aromáticos, através de absorção atômica e cromatografia gasosa, respectivamente. Os espumantes foram avaliados sensorialmente, por uma equipe de degustadores qualificados. Os resultados das análises clássicas dos mostos e vinhos base diferenciaram cultivares e épocas de colheita, nas duas safras estudadas. O mosto de Chardonnay apresentou maior valor de grau º Brix e de álcool potencial. O Pinot Noir se diferenciou pela acidez mais elevada, enquanto que o Riesling Itálico apresentou menores grau Brix e acidez total. Os mostos das uvas colhidas na segunda época apresentaram maiores teores de açúcar, álcool potencial, pH e relação brix/acidez total, e menor acidez. Nos vinhos base, as cultivares Chardonnay e Riesling Itálico apresentaram, respectivamente, maior e menor teor alcoólico e os vinhos das uvas de colheita mais tardia apresentaram menor acidez total. Entretanto, nos vinhos espumantes as análises clássicas não apresentaram diferenças significativas em relação às cultivares e épocas de colheita. Entre os elementos minerais dos vinhos base e dos espumantes correspondentes, o Zn foi único elemento que apresentou diferença significativa entre as cultivares sendo que os vinhos Chardonnay obtiveram os maiores teores. Os vinhos base provenientes das uvas com maior grau de maturação apresentaram, independente da cultivar, maiores níveis de K, Ca, Mg, Mn, Fe, Rb, Li e P e concentrações mais baixas em Cu e Zn. Quanto aos compostos voláteis, maiores quantidades de 2-fenil etanol e dietil succinato diferenciaram os vinhos da cultivar Chardonnay e maiores concentrações de hexanoato de etila e de acetato de isoamila diferenciaram os vinhos da cultivar Riesling Itálico. Já os vinhos Pinot Noir apresentaram teores de 2-metil-1-propanol e 2-metil-1-butanol significativamente superiores às outras variedades. Os vinhos obtidos de uvas colhidas na segunda época apresentaram menores teores de ácido butírico, diferenciando as duas épocas de colheita. Quanto à avaliação sensorial, a variedade Riesling Itálico apresentou maiores notas florais e a Chardonnay maior nota no frutado, tanto no aspecto olfativo quanto no gustativo. Já a Pinot Noir, maior nota vegetal, levedura e pão tostado. Na avaliação final os degustadores não fizeram distinção entre os espumantes Pinot Noir e os Chardonnay, preferindo estes aos de Riesling Itálico, nas duas safras estudadas. Na safra 2007 os degustadores preferiram os espumantes das uvas da primeira época de colheita, enquanto na safra 2006 não foi observada diferença entre as épocas de colheita. O presente trabalho contribuiu para a identificação dos principais constituintes e descritores que determinam a distinção e a tipicidade dos vinhos espumantes da Serra Gaúcha. / The influence of cultivar and harvest date on physico chemical composition and sensory quality of sparkling wines from Serra Gaúcha, Rio Grande do Sul, produced by the Champenoise method for crop years 2006 and 2007 were evaluated. The cultivars were Riesling Italico, Chardonnay and Pinot Noir. The grapes were harvested at two different times: one related to the harvesting point defined as ideal (season 1) and another eight days after (time 2). Musts, base wines and sparkling wines were analyzed based on the basic composition as the official Brazilian methodology. In addition, the base wines and sparkling wines were analysed the mineral elements were analyzed and aromatic compounds by atomic absorption and gas chromatography, respectively. Sparkling wines have been evaluated by a team of qualified tasters. The results of the classical analysis of musts and base wines differentiated cultivars and harvest times in the two seasons studied. The Chardonnay must showed higher brix value and potential alcohol. The Pinot Noir has distinguished by higher acidity, while the Riesling Italico had lower Brix and total acidity. The musts of grapes harvested in the second season showed higher levels of sugar, potential alcohol, pH and the realation Brix/total acidity and lower acidity. In the base wine, the varieties Chardonnay and Riesling Itálico were respectively higher and lower alcohol content and wine grapes harvested later showed lower acidity. However, in the sparkling wines the classic analysis showed no significant differences in different cultivars and harvest times. Among the mineral elements of the base wines and sparkling wines corresponding Zn was the only element that showed a significant difference among cultivars is that Chardonnay wines had the highest levels. The base wine from grapes with a higher degree of maturity showed, regardless of cultivar, higher levels of K, Ca, Mg, Mn, Fe, Rb, Li and P and lower concentrations of Cu and Zn. As for the volatile compounds, larger amounts of 2-phenyl ethanol and diethyl succinate differentiated the wines of the cultivar Chardonnay, and higher concentrations of ethyl hexanoate and isoamyl acetate differentiated the wines of the cultivar Riesling Italico. Already Pinot Noir wines showed levels of 2-methyl-1-propanol and 2-methyl-1-butanol significantly higher than other varieties. The wines made from grapes harvested in the second period had lower levels of butyric acid, differentiating the two harvest seasons. As for the sensory evaluation, the variety Riesling Itálico showed higher floral notes and the Chardonnay with highest score on fruity in both the olfactory and the gustatory aspect. As for the Pinot Noir, highest notes aromatic for vegetable, yeast and toasted bread. In the final evaluation the panelists made no distinction between the sparkling wines Pinot Noir and Chardonnay, preferring these to Riesling Itálico, in the two harvests studied. In the season 2007 the tasters preferred the sparkling wines from the grapes of the first harvest season, while the harvest in 2006 there was no difference between harvest seasons. This work helped identify the main components and characteristics that determine the distinguish and tipicity of sparkling wines from the Serra Gaúcha.

Objectives: Within the last decade there has been growing emphasis on early diagnosis of autism. It has been proved, that early diagnosis of autism followed by an appropriate intensive intervention lead to the reduction of autistic psychopathology and significant improvement of the child's prognosis. Efforts to identify children at risk of autism as early as possible resulted in the development of many screening tools and some new diagnostic methods that could be used even before the age of two years. Despite many attempts of the researchers worldwide, we still lack general agreement on the optimal screening method. Abnormal sensory symptoms have a specific position among the early signs of autism. Difficulties with sensory processing have been associated with autism since it was first defined as a diagnosis; nevertheless evaluation of sensory symptoms is under-represented in autism screening tools. There has been a long lasting debate whether sensory symptoms are a component of core autistic deficits or a co-morbid phenomenon, however, new version of the Diagnostic and Statistical Manual of Mental Disorders (DSM-5) has already included sensory dysfunction among the diagnostic criteria of Autism Spectrum Disorder. Methods: Over 90% of children with autism have sensory abnormalities and present with...

[EN] Chitosan films and coatings have been obtained, by incorporating different essential oils (EO) and using different homogenization conditions of the film forming emulsions, in order to obtain antifungal materials for fruit preservation. The effect of oleic acid (OA) on the stability of the initial emulsions and on the film properties was analysed. Coatings were applied to control fungal decay in strawberries. The blending of chitosan with methylcellulose (MC) was also used in coating applications to tomato plants and fruits to prevent fungal infections. The films' functional properties as a function of their composition were analysed, as well as their antimicrobial activity through in vitro and in vivo tests. OA incorporation in the chitosan films (1:1 wt. ratio) reduced water vapour permeability (WVP) values to about 50 % of those of net chitosan films, with a small positive effect of the microfluidization process. EO (cinnamon, thyme and basil) did not notably reduced the WVP values of the chitosan films but a significant improvement in water barrier capacity was induced when OA was also added at 1:1 or 1:0.5 CH:OA ratios. In contrast, lipids slightly promoted oxygen permeability of the films. Lipid addition decreased the film stretchability and stiffness, with a lesser impact on the resistance to break, slightly depending on the droplet sizes. Essential oils also modulated the mechanical behaviour of the films, depending on their composition. Thyme and basil EO greatly promoted film stiffness and resistance to break, whereas cinnamon oil slightly reduced these mechanical attributes. Optical properties of the chitosan films were also affected by lipid incorporation. OA reduced the film transparency and gloss depending on the concentration, but provoked small changes in the colour parameters and whiteness index. EO affected transparency to a lesser extent, but had greater impact on the colour coordinates and whiteness index of the chitosan films due to the selective light absorption of their compounds. EO blend with oleic acid mitigated the colour changes in the films. Likewise, blending of OA with EO significantly reduced the losses of volatiles during the film formation due to the promotion of the stability of the film forming emulsions. Films containing cinnamon EO were effective in reducing the growth of Aspergillus niger, Botrytis cinerea and Rhizopus stolonifer, although thyme and basil EO encapsulated in the films did not exhibit antifungal action against these three fungi. When chitosan-cinnamon EO coatings were applied to strawberries inoculated with R. stolonifer, they reduced the fungal decay of the fruits during 14 days, at 10 °C, at the same time that total coliform counts were maintained at the initial levels. Chitosan coatings with lemon essential oil were also active at controlling fungal decay in strawberries. These did not significantly affect the physicochemical parameters of strawberries throughout cold storage, while they slowed down the respiration rate of the fruits and enhanced the chitosan antifungal activity against B. cinerea. The coatings, with and without lemon EO, affected the strawberry volatile profile, although it was only sensory appreciated for samples coated with chitosan-lemon oil. Blend films of CH and MC (1:1) containing oregano EO caused phytotoxic problems at "3 Leaves" stage of tomato plants, although the total biomass and crop yield was not affected. In the "Fruit" stage, the treatments had no negative effects. Coatings reduced the respiration rate of tomatoes, diminished weight loss during postharvest storage and were effective to decrease the fungal decay of tomatoes inoculated with R. stolonifer. Migration of thymol and carvacrol from CH-MC films in food simulants could overcome the stablished specific migration limit (60 mg/kg) for food contact packaging materials in aqueous and low pH systems if films contain a 1:1 polymer essential oil weight ratio. / [ES] En la presente tesis doctoral se han desarrollado diferentes materiales antifúngicos para su uso en conservación de frutas. Para ello, se han incorporado diferentes aceites esenciales (AE) en recubrimientos y películas de quitosano (Q). Se ha analizado el efecto de la adición de ácido oleico (AO) y las condiciones de homogeneización sobre la estabilidad de las emulsiones y sobre las propiedades de las películas. Se ha estudiado el efecto de los recubrimientos de Q sobre el deterioro fúngico en fresas y el efecto preventivo frente a infecciones fúngicas de las mezclas de metilcelulosa (MC) con Q en plantas de tomate. Se ha estudiado el efecto de la composición de las películas sobre las propiedades funcionales de las mismas, así como su actividad antimicrobiana in vitro e in vivo. La incorporación de AO en las películas de Q (proporción 1:1) redujo la permeabilidad al agua (PVA) en un 50% comparado con la de Q puro. La microfluidización indujo un efecto positivo sobre dicha reducción. La adición de AE (hoja de canela, tomillo o albahaca) no supuso una disminución notable de los valores de permeabilidad obtenidos para las películas de Q. Cuando se añadió AO a las formulaciones de Q y AE (proporciones 1:1 o 1:2), se promovió una mejora significativa en la PVA de las películas. En cambio, la adición de lípidos aumentó ligeramente la permeabilidad al oxígeno, disminuyó la elasticidad y la rigidez, y produjo un menor impacto sobre la resistencia a la rotura. A su vez, la adición de AE modificó el comportamiento mecánico de las películas. Los AE de tomillo y albahaca aumentaron considerablemente la rigidez y la resistencia a la rotura, mientras que el AE de hoja de canela redujo estos parámetros ligeramente. La adición de lípidos a las películas de Q afectó las propiedades ópticas de las mismas. El AO redujo la transparencia y el brillo, en función de la concentración añadida. La adición de AE tuvo un mayor impacto sobre los parámetros de color y el índice de blancura. Las mezclas de AE y AO mitigaron estos cambios de color. Además, la incorporación de las mezclas AE-OA redujo las pérdidas de volátiles del AE durante la formación de las películas. Las películas formuladas con el AE de hoja de canela fueron efectivas contra el crecimientos de A. niger, B. cinerea y R. stolonifer, aunque los AE de tomillo y albahaca encapsulados en las películas no mostraron ninguna actividad antifúngica. La aplicación de los diferentes recubrimientos de Q AE de C en fresas inoculadas con R. stolonifer dio lugar a una reducción en el deterioro fúngico de los frutos almacenados durante 14 días a 10°C. Los recubrimientos de Q-AE de limón también fueron efectivos en el control del deterioro fúngico en fresas. Estos recubrimientos no afectaron significativamente los parámetros físico-químicos de las fresas durante el almacenamiento en refrigeración, disminuyeron la tasa de respiración de los frutos y acentuaron la actividad antifúngica del Q frente a B. cinerea. Tanto los recubrimientos con AE como los de Q puro modificaron el perfil de volátiles de las fresas, aunque estos cambios solo fueron apreciados sensorialmente en el caso de los frutos recubiertos con AE. Las mezclas de Q y MC que contenían AE de orégano causaron efectos fitotóxicos en plantas de tomate en el estadio "3 hojas", aunque no afectaron a la biomasa total. En el estadio "frutos" los tratamientos no tuvieron ningún efecto negativo. Los recubrimientos redujeron la tasa de respiración de los tomates, disminuyeron la pérdida de peso durante el almacenamiento post-cosecha y fueron efectivos contra el deterioro fúngico de tomates inoculados con R. stolonifer. La migración de los compuestos fenólicos timol y carvacrol, contenidos en las películas de Q-MC, podría superar el límite de migración específica establecido (60 mg/Kg) para materiales de envase en contacto con alimentos en los casos de sistemas acuosos y d / [CAT] En la present tesi doctoral s'han desenvolupat diferents materials antifúngics per al seu ús en conservació de fruites. Per a açò, s'han incorporat diferents olis essencials (OE) en recobriments i pel·lícules de quitosano (Q). S'ha analitzat l'efecte de l'addició d'àcid oleic (AO) i les condicions d'homogeneïtzació sobre l'estabilitat de les emulsions i sobre les propietats de les pel·lícules obtingudes. S'ha estudiat l'efecte dels recobriments de Q sobre la deterioració fúngica en maduixes i l'efecte preventiu enfront d'infeccions fúngiques de les mescles de metilcelulosa (MC) amb Q en plantes de tomaca. S'ha estudiat l'efecte de la composició de les pel·lícules sobre les propietats funcionals de les mateixes, així com la seua activitat antimicrobiana in vitro i in vivo. La incorporació de AO en les pel·lícules de Q (1:1) va reduir la permeabilitat al vapor d'aigua (PVA) en un 50% comparat amb la de Q pur. La microfluidització va induir un petit efecte positiu sobre aquesta reducció. L'addició de AE (fulla de canyella, C, timó, T, i alfàbrega, A) no va suposar una disminució notable dels valors de permeabilitat obtinguts per a les pel·lícules de Q. Quan es va afegir AO a les formulacions de Q i AE, es va promoure una millora significativa en la PVA de les pel·lícules. Per contra, l'addició de lípids va augmentar lleugerament la permeabilitat a l'oxigen, va disminuir l'elasticitat i la rigidesa, i va produir un menor impacte sobre la resistència al trencament. Al seu torn, l'addició de OE va modificar el comportament mecànic de les pel·lícules. Els OE de T i d'A van augmentar considerablement la rigidesa i la resistència al trencament, mentre que l'OE de C va reduir aquests paràmetres lleugerament. L'addició de lípids a les pel·lícules de Q també va afectar les propietats òptiques de les mateixes. L'AO va reduir la transparència i la lluentor, en funció de la concentració afegida. L'addició d'OE va tenir un major impacte sobre el paràmetres de color i l'índex de blancor. Les mescles d'OE i AO van mitigar aquests canvis de color. A més, la incorporació de les mescles OE-AO va reduir les pèrdues de volàtils de l'OE durant la formació de les pel·lícules. Les pel·lícules formulades amb l'OE de C van ser efectives contra el creixements d'A. niger, B. cinerea i R. stolonifer, encara que els OE de T i A encapsulats en les pel·lícules no van mostrar cap activitat antifúngica. L'aplicació dels diferents recobriments de Q OE de fulla de canyella en maduixes inoculades amb R. stolonifer va donar lloc a una reducció en la deterioració fúngica dels fruits emmagatzemats durant 14 dies a 10°C. Els recobriments de Q-OE de llimó també van ser efectius en el control de la deterioració fúngica en maduixes. Aquests recobriments no van afectar significativament els paràmetres fisicoquímics de les maduixes durant l'emmagatzematge en refrigeració, van disminuir la taxa de respiració dels fruits i van accentuar l'activitat antifúngica del Q enfront de B. cinerea. Tant els recobriments amb OE com els de Q pur van modificar el perfil de volàtils de les maduixes, encara que aquests canvis sol van ser apreciats sensorialment en el cas dels fruits recoberts amb OE. Les mescles de Q:MC que contenien OE d'orenga van causar efectes fitotòxics en plantes de tomaca en l'estadi "3 fulles", encara que no van afectar a la biomassa total. En l'estadi "fruits" els tractaments no van tenir cap efecte negatiu. Els recobriments van reduir la taxa de respiració de les tomaques, van disminuir la pèrdua de pes durant l'emmagatzematge post collita i van ser efectius contra la deterioració fúngica de tomaques inoculades amb R. stolonifer. La migració dels compostos fenòlics timol i carvacrol, continguts en les pel·lícules de Q-MC, podria superar el límit de migració específica establit (60 mg/Kg) per a materials d'envàs en contacte amb aliments en els casos de sistemes aquosos i d / Perdones Montero, Á. (2015). ANTIFUNGAL CHITOSAN-BASED FILMS AND COATINGS CONTAINING ESSENTIAL OILS FOR FRUIT APPLICATIONS [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/59413 / TESIS