L’étude de l’optimisation des paramètres de production et de conservation de la farine de taro (Colocasia esculenta) a permis de mieux comprendre le processus cuisson des tubercules et de conservation des farines. Les études de cuisson des tubercules de six variétés ont montré que la variété Ibo coco est celle qui cuit vite eu égard à ses bonnes propriétés thermiques. La cuisson des tubercules dans l’eau du robinet est la meilleure technique de cuisson comparativement aux cuissons, à la vapeur, dans les solutions acides de citron et de tamarin. Les études de détermination des conditions optimales de séchage et conservation de la farine de taro, en utilisant un vieillissement accéléré à 10 et 20 jours de stockage à 45°C à des activité en eau de 0,07 ; 0,11 ; 0,23 ; 0,33 ; 0,53 ont permis de montrer que le vieillissement après 10 jours de stockage était suffisant pour les analyses. De plus l’application du modèle BET lors des mesures des isothermes de sorption, a permis de déterminer les teneurs en eau mono moléculaires théorique et expérimentale. Les farines produites à la teneur en eau mono moléculaire, donnent une pâte ayant des caractéristiques texturales proches de celles de la pâte traditionnelle. Toutefois, la conservation de ces farines à différentes fractions particulaires (75, 150 et 250 µm) montre que les petites fractions particulaires (75 µm) absorbent plus vite de l’eau que les autres fractions particulaires et sont de ce fait plus susceptibles à la détérioration / Study on optimization of production and storage parameters of the taro (Colocasia esculenta) flour permitted to better understanding the cooking process of taro tubers and storage of taro flours. Studies of cooking of six varieties of tubers showed that the variety Ibo coco had high rate of cooking, due to his good thermal properties. The cooking of tubers in the faucet water is the best technique of cooking compared to, steam cooking, lemon and tammarin cooking. Studies of determination of the optimal conditions of drying and storage of the taro flour, using an accelerated ageing to 10 and 20 days of storage at 45°C to the activity in water of 0,07; 0,11; 0,23; 0,33; 0,53, showed that the ageing after 10 day of storage was sufficient for analyses. Besides the use of the BET model on sorption isotherms, permitted to obtain values of theorical and experimental monolayer water. Flours produced at this monolayer water, give dough with the textural characteristics near of those of traditional dough. However, the storage of these flours with different particle sizes (75, 150 and 250 µm) shown that the small particle size (75 µm) absorb water quickly than other flours, and they are more susceptible to the deterioration

Níveis crescentes de zeolita (clinoptilolita) - 0%; 1,5%; 3,0%; 4,5% - foram utilizados com o intuito de se avaliar a qualidade e a palatabilidade de biscoitos para cães. No âmbito da qualidade de produto foi avaliada a atividade de água, através da mensuração da umidade relativa de equilíbrio, a coloração, utilizando-se colorímetro em sistema CIEL*a*b, a textura através de texturômetro com sonda específica e a ordenação de preferência por parte dos proprietários de cães. O ensaio de palatabilidade foi realizado com 14 cães adultos, sem raça definida, machos e fêmeas, com idade média de seis anos e peso médio de 14kg. Foi utilizado delineamento inteiramente casualizado. Nos níveis de inclusão de 3% e 4,5% a zeolita diminuiu (p<0,01) os valores de atividade de água e para todos os níveis testados não houve efeito (p<0,01) na coloração de biscoitos para cães. A pressão de cisalhamento foi crescente (p<0,01) nos tratamentos 0%; 1,5% e 3,0%, respectivamente. Porém, sofreu uma queda (p<0,01) no nível de inclusão de 4,5%. Na análise sensorial os proprietários de cães preferiram (p<0,05) para o parâmetro cor o nível de 0% de inclusão de zeolita, para o odor os níveis 0% e 1,5% e para a dureza os níveis 0% e 4,5%. No ensaio de palatabilidade, tanto para primeira escolha, como para a razão de ingestão, houve diferença (p<0,01) significativa, sendo o nível de 3% de Zeolita o preferido, seguido dos níveis 4,5%, 0% e 1,5%, respectivamente. Mesmo não havendo efeito na coloração, a adição de Zeolita (clinoptilolita) altera a qualidade de biscoitos para cães, causando uma diminuição na atividade de água, nos níveis de 3,0% e 4,5% de inclusão e modificando a textura nos níveis 1,5% e 3,0%. Diferentes níveis de zeolita na composição de petiscos podem ser identificados pelos cães / Increasing levels of zeolite (clinoptilolite) - 0%, 1.5%, 3.0%, 4.5% - were used in order to evaluate the quality and palatability of dog biscuits. Concerning product quality water activity was evaluated by measuring the equilibrium relative humidity, coloring by colorimeter on the CIEL *a*b system, texture through texturometer using three point bending rig probe and ordering of preference for the dog\'s owners. The palatability test was conducted with 14 adult dogs, mixed breed, male and female, with an average age of six years, and an average weight of 14kg. The statistical design was applied in a completely randomized study. In inclusion levels of 3.0% and 4.5% of zeolite decreased (p <0.01) the values of water activity and at all levels tested did not affect (p <0.01) in staining. The shear stress is increased (p <0.01) between treatments 0%, 1.5% and 3.0%, respectively. However, has declined (p <0.01) on level of inclusion of 4.5%. In the sensory analysis dog owners preferred (p <0.05) for the color parameter 0% of inclusion, for the odor 0% and 1.5% and hardness 0% and 4.5%. In palatability test, both first choice and ratio of ingestion had significant differences (p <0.01) between the levels tested and the level of 3% zeolite was preferred, followed by 4.5%, 0 % and 1.5% levels, respectively. Even without effecting coloring, adding zeolite (clinoptilolite) alters the quality of dog biscuits, causing a decrease in water activity on levels of 3.0%, and 4.5% inclusion and changing the texture on levels 1.5% and 3.0%. Different levels of zeolite in the composition of snacks can be identified by dogs

Fusarium verticillioides, produtor de fumonisinas, é comumente associado aos grãos de milho. O objetivo proposto foi pesquisar a micobiota e fumonisinas em diferentes genótipos de milho transgênico (Bt) e seus respectivos controles. A micobiota dos grãos, realizada pela técnica da semeadura direta, revelou a presença de variados gêneros fúngicos. As cepas de Fusarium isoladas foram identificadas até espécie por metodologia clássica e molecular. A atividade de água média nos híbridos foi superior a 0,90. Observamos maior contaminação fúngica nos controles, com exceção do 2B710Hx. A freqüência relativa do gênero Fusarium nos diferentes híbridos revelou menor contaminação nos transgênicos, excetuando o AG8088 VTPRO. F. verticillioides foi o fungo mais frequente. A análise de fumonisinas, revelou fumonisina B1 em 92,5 % das amostras e fumonisina B2 em 47,1%. Não foi constatada variação na produção de fumonisinas nos genótipos 2B710 e 30F35 (transgênico e não transgênico). Já para o genótipo AG8088 houve menor produção de fumonisina B1 na variedade transgênica. / Fusarium verticillioides, fumonisin producer, is commonly associated with corn kernels. The proposed objective was to investigate the mycobiota and fumonisins in different genotypes of transgenic corn (Bt) and their respective controls. The mycobiota of grain, using the technique of direct plating, revealed the presence of several genera of fungi. The strains of Fusarium isolated were identified to species by classical and molecular methods. The average water activity in the hybrids was higher than 0.90. We observed greater fungal contamination in controls, with the exception of 2B710Hx. The relative frequency of Fusarium in different hybrids revealed lower contamination in transgenic, excepting AG8088VTPRO. F. verticillioides was the most common fungus. Analysis of fumonisins revealed fumonisin B1 in 92.5% of the samples and fumonisin B2 in 47.1%. No change was observed in the production of fumonisins in genotypes 2B710 and 30F35 (transgenic and non-transgenic). However AG8088 for genotype had lower production of fumonisin B1 in transgenic variety.

Though usually a nuisance in swimming pools and ponds, algae has the potential to be a valuable commodity for use as food and fuel. But before algae butter and biofuel become commonplace, issues with harvesting and storing this new crop need to be overcome. Though there has been ample research into how to grow and use algae, scientists have spent little time figuring out what to do after you pull it out of the water and before you eat it (or turn it into biodiesel). Algae, like all food products, starts to spoil as soon as it is harvested. This study looked at three methods of preserving algae, freezing, drying, and pasteurization. Freezing is a good method for preserving fats and proteins, but it is expensive to freeze tons of algae. Freezing and thawing destroyed the algal cells, producing a soupy mixture that may cause complications for processing into foods or fuels. Drying was able to preserve the fats in algae, but only if it was dried just the right amount, about as dry as cheese or ham. Pasteurization was able to prevent the oils in the algae from going rancid by inactivating a protein in the algae that causes the oil to spoil rapidly. Overall, this research is an initial step in finding a process to produce a shelf stable algal commodity, opening the door to new and valuable products for human use.

water sorption isotherms of destoned and ground saiadey Jaul type dates were obtained at 30,40.50 C.using the gravimetric methods.Data were analyzed by applying the GAB,BAT ,Smith,Iglesias and Chrife,Halsey ,Henderson and Oswin Models.Isosteric heat of sorption value was calculated using the Clausius-Clapeyron Equation and tried to be as afunction of moisture content of dates. It was found that the experimental data fitted well to ,smith ,I glesias and Chirife ,Halsey, Henderson and Oswin equation, which are suitable for high sugar foods.Isosteric heat of sorption for dates varied from 0,9 to - 1,84 KJ/mol as moisture content changed from 11,0 to 18,0%.

Made available in DSpace on 2014-06-11T19:27:21Z (GMT). No. of bitstreams: 0 Previous issue date: 2011-04-25Bitstream added on 2014-06-13T20:56:19Z : No. of bitstreams: 1 arakaki_rlm_me_sjrp.pdf: 890259 bytes, checksum: 8d0052a8a32ab44243e80d491899d7be (MD5) / Os basidiomicetos são conhecidos por sua capacidade em degradar a madeira. Essa característica deve-se à sua habilidade em oxidar a lignina presente nas plantas. Essa molécula é um composto recalcitrante formado por sub-unidades de fenilpropanóides e as enzimas capazes de degradá-la são conhecidas conjuntamente como enzimas ligninolíticas. Tais enzimas são inespecíficas. Essa característica confere-lhes o seu emprego na oxidação de compostos que possuem estrutura molecular semelhante à da lignina, tais como pesticidas e hidrocarbonetos poli-aromáticos, que possuem anéis aromáticos em sua estrutura. Dessa forma, é possível utilizar tais enzimas na degradação desses xenobióticos. Alguns basidiomicetos possuem a habilidade de crescer em meio com baixa atividade de água. Assim, é possível usá-los em processos de biorremediação de ambientes que possuem uma alta concentração de solutos, como em meios com alta salinidade. Esse trabalho teve como objetivo o estudo da capacidade de crescimento em meio líquido agitado com baixa atividade de água do basidiomiceto Dacryopinax elegans SXS323, promovida pela adição de cloreto de sódio 0,5 M, manitol 0,5 M ou glicerol 0,5 M ao meio de cultura; a produção de enzimas ligninolíticas e o seu poder de degradação do herbicida diurom nessas condições. Verificou-se que o basidiomiceto foi capaz de crescer sob todos os meios testados, sendo este mais pronunciado quando manitol ou glicerol foram acrescentados ao meio, averiguando-se um estímulo de crescimento. O manitol e o glicerol serviram como fonte secundária de carbono. O cloreto de sódio inibiu seu crescimento. Outro fator de inibição do crescimento foi a adição de diurom. A produção de enzimas ligninolíticas foi muito baixa, com pico de atividade de 3,67 U . L -1 com 144 horas de cultivo em meio com glicerol 0,5M. Apesar disso, detectou-se degradação... / The basidiomycetes are known for their ability to degrade wood. This feature is due to its ability to oxidize lignin of plants. This molecule is a compound formed by recalcitrant sub-units of phenylpropanoids and enzymes able to degrade it and are known as ligninolytic enzymes. These enzymes are nonspecific. This characteristic provides them the capability of oxidation of compounds that have molecular structures similar to lignin, such as pesticides and polyaromatic hydrocarbons, which possess aromatic rings in their structure. Thus, it is possible to use such enzymes in the degradation of xenobiotics. Some basidiomycetes have their ability to grow in media with low water activity. Thus, it can be used in bioremediation process in environments that have a high concentration of solutes, such as hypersaline environments. This work aimed to study the capability of the basidiomycete Dacryopinax elegans SXS323 to grow in liquid shaken with low water activity, promoted by the addition of sodium chloride 0.5 M, mannitol 0.5 M or glycerol 0.5 M to the medium culture, the production of ligninolytic enzymes and their degradation capability of the herbicide diuron in these conditions. It was found that the basidiomycete was able to grow in all media tested. The growth was most pronounced when mannitol or glycerol was added to the medium, probably working as a stimulus for growth, and were used as a secondary source of carbon. Sodium chloride inhibited its growth. Another factor inhibiting the growth was the addition of diuron. The ligninolytic enzyme production was very low, with peak activity of 3.67 U. L -1 with 144 hours in medium with glycerol 0.5 M. Nevertheless, we detected the degradation of the herbicide, registering 32.63% (glycerol 0.5 M, 192 hours), 25.47% (mannitol 0.5 M, 192 hours) 20.51% of reduction in medium with glucose 5.0 g . L -1 (240 hours)... (Complete abstract click electronic access below)

Orientador: Fumio Yokoya / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-05T11:21:31Z (GMT). No. of bitstreams: 1 Hashimoto_JorgeMinoru_D.PDF: 18659887 bytes, checksum: 0c5564f92906c495fdff457951a7dd3f (MD5) Previous issue date: 2005 / Doutorado / Doutor em Ciência de Alimentos

Orientadores: Fernanda Elizabeth Xidieh Murr, Kil Jin Park / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-06T19:15:33Z (GMT). No. of bitstreams: 1 Toneli_JulianaTofanodeCamposLeite_D.pdf: 4869380 bytes, checksum: 7fe096af8fbcfc3e8a543eeee680c10b (MD5) Previous issue date: 2006 / Doutorado / Doutor em Engenharia de Alimentos

Fusarium verticillioides, produtor de fumonisinas, é comumente associado aos grãos de milho. O objetivo proposto foi pesquisar a micobiota e fumonisinas em diferentes genótipos de milho transgênico (Bt) e seus respectivos controles. A micobiota dos grãos, realizada pela técnica da semeadura direta, revelou a presença de variados gêneros fúngicos. As cepas de Fusarium isoladas foram identificadas até espécie por metodologia clássica e molecular. A atividade de água média nos híbridos foi superior a 0,90. Observamos maior contaminação fúngica nos controles, com exceção do 2B710Hx. A freqüência relativa do gênero Fusarium nos diferentes híbridos revelou menor contaminação nos transgênicos, excetuando o AG8088 VTPRO. F. verticillioides foi o fungo mais frequente. A análise de fumonisinas, revelou fumonisina B1 em 92,5 % das amostras e fumonisina B2 em 47,1%. Não foi constatada variação na produção de fumonisinas nos genótipos 2B710 e 30F35 (transgênico e não transgênico). Já para o genótipo AG8088 houve menor produção de fumonisina B1 na variedade transgênica. / Fusarium verticillioides, fumonisin producer, is commonly associated with corn kernels. The proposed objective was to investigate the mycobiota and fumonisins in different genotypes of transgenic corn (Bt) and their respective controls. The mycobiota of grain, using the technique of direct plating, revealed the presence of several genera of fungi. The strains of Fusarium isolated were identified to species by classical and molecular methods. The average water activity in the hybrids was higher than 0.90. We observed greater fungal contamination in controls, with the exception of 2B710Hx. The relative frequency of Fusarium in different hybrids revealed lower contamination in transgenic, excepting AG8088VTPRO. F. verticillioides was the most common fungus. Analysis of fumonisins revealed fumonisin B1 in 92.5% of the samples and fumonisin B2 in 47.1%. No change was observed in the production of fumonisins in genotypes 2B710 and 30F35 (transgenic and non-transgenic). However AG8088 for genotype had lower production of fumonisin B1 in transgenic variety.

A la recherche d’innovations, l’industrie cosmétique est constamment en quête de nouvelles matières premières. Les ingrédients naturels sont particulièrement en vogue. Ces travaux de thèse ont poursuivis trois objectifs. Tout d’abord, une étude a permis d’évaluer l’impact des formulations cosmétiques sur les développements microbiens. En second lieu, le développement d’un ingrédient antimicrobien naturel pour les cosmétiques a été engagé dans le cadre d’un projet collaboratif : Natubaval. Un extrait végétal a tout particulièrement été étudié. Il a été optimisé pour une incorporation en formulation simplifiée. L’activité antimicrobienne de l’extrait optimisé a été validée grâce au challenge test. Ayant noté que l’un des métabolites contenus dans l’extrait antimicrobien participant fortement à l’activité pouvait présenter une instabilité dans certaines circonstances. De plus, les conservateurs naturels sont connus pour présenter une activité moins durable que ceux issus de la synthèse. Nous avons donc développé un système d’encapsulation et vectorisation d’actifs naturels. Les extraits végétaux étant des mélanges très complexes, il nous à paru judicieux, dans un premier temps, de développer le modèle d’encapsulation à partir de deux analytes modèles : la rutine et la naringénine. Un système vésiculaire a été développé et optimisé. Des mesures granulométriques, des rendements d’encapsulation et d’adsorption, une cinétique de fuite, un test d’activité biologique et des essais d’incorporations en formulations cosmétiques ont été réalisés pour valider le modèle. Une fois développé, Celui-ci a été appliqué avec succès à l’extrait végétal antimicrobien. / Looking for innovation, cosmetic industry used even more new materials. Natural products are specially used. Our study evaluated the impact of cosmetic formulations on microbial developments. Then, a natural antimicrobial ingredient for cosmetics was developed. One vegetal extract was particulary studied. It was optimized for an easy introduction in cosmetic products. Antimicrobial activity of the natural extract was confirmed with challenge test. As some metabolites of the interesting extract could be instable in specific conditions and as natural preservatives are often less actives than the synthetics ones, an encapsulated system was developed. Vegetal extracts are complex mix of differents molecules. that is why, the encapsulated system was first developed with the standards: rutin and naringenin. A multilamellar vesicles system was developed and optimized. Particles sizes, encapsulation and adsorption yields, leak kinetik, biological test of activity and cosmetic incorporation were done to validate the model. Finally, the encapsulated system was applied with success for the encapsulation of the natural extract.