Orientador: Rafael Silvio Bonilha Pinheiro / Resumo: A carne é submetida a tratamentos térmicos antes de ser consumida em muitos momentos, acentuando os atributos sensorias e inativando microrganismos, além de alterar as características nutricionais da carne. No entanto, não há estudos científicos suficientes sobre os efeitos dos métodos de cocção utilizados nas práticas culinárias pelos consumidores, quanto à qualidade da carne ovina. Dessa forma, o objetivo do estudo foi avaliar a influência dos métodos de cocção (assado, frito e banho maria) sobre parâmetros físico-químicos (composição centesimal, perda de peso por cozimento e percentual de encolhimento) e atributos sensorias (aroma, cor, sabor e maciez) da carne de cordeiro. Todos os métodos de cocção aumentaram significativamente o teor de proteína e extrato etéreo da carne em relação à carne in natura, devido as perdas de umidade que ocorreram durante a cocção. Entre os processos térmicos, o método frito em óleo apresentou maior concentração no teor de extrato etéreo, devido a incorporação da gordura do óleo utilizado nesse método de preparo da carne. O método de fritura teve maior perda de peso por cozimento (P>0,001) em relação aos demais métodos de cocção da carne. As características sensorias (aroma, cor e sabor) foram influenciados pelos métodos de cocção frito e assado, atribuindo maiores notas de aceitabilidade em relação ao método de cocção em banho maria. O método de cocção em banho maria atribuiu menores perdas de água, porém, teve baixa aceitabilidade. O método... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: The meat is subjected to thermal treatments before being consumed in many moments, improving the sensory attributes and reducing microorganisms, besides altering the nutritional characteristics of the meat. However, there are not enough scientific studies on the effects of cooking methods used in culinary practices by consumers, regarding the quality of sheep meat. Thus, the objective of the study was to evaluate the influence of cooking methods (roast, fried and water bath) on physical-chemical parameters (proximate composition, weight loss by cooking and shrinkage percentage) and sensory attributes (aroma, color, flavor and tenderness) of lamb. All cooking methods significantly increased the protein and ether extract content of meat compared to fresh meat, due to the moisture losses that occurred during cooking. Among the thermal processes, the oil-fried method showed a higher concentration in the ether extract content, due to the incorporation of the oil fat used in this meat preparation method. The frying method had greater weight loss by cooking (P> 0.001) compared to the other methods of cooking the meat. The sensory characteristics (aroma, color and flavor) were influenced by the fried and roasted cooking methods, attributing higher acceptability scores in relation to the cooking method in a water bath. The cooking method in a water bath attributed less water losses, however, it had low acceptability. The oven-baked method has nutritional values and sensory attributes ... (Complete abstract click electronic access below) / Mestre

Shanghaiis one of the cities that are often considered to be have lost identity in globalization. Importing foreign architecture since 1978 is believed by some experts a key causal factor. According to the critical regionalism identifying typical lifestyle patterns like cooking can be a starting point to find a city identity ofShanghai. This essay is aimed at testing this method. It is approached by learning how cooking influences on architecture (building, street and urban fabric) in ancient, modern, and contemporary times through three relations: cooking and kitchen, kitchen and façade, kitchen and street/urban fabric.   The initial hypotheses of this master thesis were that first importing of foreign architecture causesShanghailost identity; second foreign architecture especially residential buildings are hard to adapt to local life without understanding lifestyle; and third cooking as a typical lifestyle pattern can helpShanghaifind her character. However, research results show that technique today can offset most of the constraints brought by traditional cooking. Thus, the conclusion of this paper is that influence of cooking on architecture is limited, and to find urban identity should depend on architects’ and stakeholders’ awareness.

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Recipe for the Future is a toolkit for change-making through speculative design and food. It is a guide for a workshop to help participants imagine what the future of food could look like. It introduces the method of speculative cooking, where speculative objects and food-related future scans allow the imagination of a different world, a different future. This tool is used to allow minds to let go of the constraints of the present reality and see how else things could be. Question the social imaginaries and understand that it is not the only way we can live. As a future scenario is created, the engagement with the complexities of sustainability and climate change is unavoidable.

Food-service facilities have high energy intensities compared to other commercial buildings due to their energy use for cooking and refrigeration. Assessing the energy performance of such facilities has two main purposes. The first one is to evaluate how efficient food-service facilities are and to compare the results with other similar facilities. The second objective is to get a deeper analysis of the energy uses, what enables an easier identification of the processes whose energy efficiency can be improved. This thesis gives, in a first part, a general methodology of how such an energy performance assessment could be carried out. In a second part, a Swedish restaurant – Långbro Värdshus – is taken as a case study. This case study consists in an analysis of the cooking appliances' energy use and an energy performance assessment of the whole facility. A first result of this thesis is the importance of the definition of the system before to start the assessment. Lack of information about the considered processes or how energy use is estimated makes comparison and benchmarking difficult and potentially irrelevant. A second important aspect that stands out of the study when dealing with energy efficiency is the choice of a meaningful indicator. In the case of food-service facilities the amount of energy used per meal (typically expressed in kWh/meal) seems to be the most appropriate one. As regards the energy efficiency of Långbro Värdshus, it has been estimated at 5.9 kWh/meal when considering the total energy use of the facility and at 4.1 kWh/meal without HVAC systems' energy use. Concerning the cooking appliances, the monitored data of their electricity consumption have been analysed to identify the influence of the heating technology and behaviours on the energy use. It resulted, for example, that replacing two hot plate range tops by a solid top and an induction range top enabled 38 % energy savings. Moreover, training the personnel reduced by 7 % the total energy use of the monitored cooking appliances.

Poor sleep quality is an important symptom of many medical or psychiatric disorders. However, the impact of cooking oil fumes (COFs) on sleep quality has not been studied. This population-based cross-sectional study was conducted to examine the association between COFs of Chinese household cooking and sleep quality. Individual sleep quality assessment was completed in 2197 participants with an average age of 37.52 years, through Pittsburgh Sleep Quality Index (PSQI). Information about their cooking practice were also collected by self-reported questionnaire. As an internal biomarker of COFs, urinary 1-hydroxypyrene (1-HOP) (n = 562) was further measured using high-performance liquid chromatography. Binary logistic regression models were performed to evaluate the association between exposure to COFs and individual sleep quality. We found that, subjective poor kitchen ventilation, preheating oil to smoking, and cooking for over 30 minutes were positively associated with overall poor sleep quality (global PSQI score >5) [odds ratio (OR) = 1.75, 95% confidence interval (CI) = 1.43–2.16; 1.25, (1.03–1.52); 1.42, (1.15–1.76), respectively]. After adjusting for potential confounders, subjective poor kitchen ventilation still tend to increase the risk of long sleep latency, sleep disturbances, and daytime dysfunction [OR = 1.37, 95% CI = 1.09–1.73; 1.91, (1.39–2.61); 1.54, (1.23–1.93), respectively]. Similar results were observed in participants who preheated oil to smoking [OR = 1.36, 95% CI = 1.08–1.72; 1.55, (1.14–2.14); 1.25, (1.02–1.55), respectively] and cooked for over 30 minutes [OR = 1.34, 95% CI = 1.05–1.72; 1.46, (1.03–2.06); 1.36, (1.08–1.72), respectively]. Furthermore, high urinary 1-HOP level was also positively associated with overall poor sleep quality (OR = 2.30, 95% CI = 1.31–4.05). The results indicated that exposure to COFs from Chinese household cooking may be a risk factor for poor sleep quality among middle-aged Chinese population.

This paper examines the relationship between the sensory experience of food and cooking, how these sensory phenomena interact with questions of authenticity and memory and how this affects the process through which migrants rebuild a sense of home in theirhost nations. The data for this study has been collected through a version of short-term ethnography, where the researcher also participated in cooking sessions, which were video-recorded, in conjunction with the interviews. The findings of this study are that the sensory qualities of food are important markers of the authenticity of the food, and that this sensory authenticity has a strong ability to invoke both memories and feelings of connectedness. The conclusion drawn is that food and cooking undergotransmutational change when affected by migration, turning them from important but everyday phenomena into a series of ritual actions. The effect of these rituals is to temporarily suspend the liminal state inherent to migration and they are thus very important to the ability of migrants to be able to recreate a stable sense of home in a new place.

Durum wheat (Triticum durum Desf.) is produced primarily in the Northern Great Plains and the Pacific Southwest of the United States. Current germplasm is predominantly of the spring growth habit. The objective of this study was to determine the feasibility of winter durum production in Virginia based upon both yield and quality parameters. Adaptation and yield potential of available winter durum lines were assessed from 1993-1998, in three physiographic regions in Virginia. The highest average durum yields were produced in the northern piedmont plateau at the Orange County location. Winter durum yields generally averaged 1600-2800 kg/ha less than soft red winter wheat, traditionally grown in the state. The price premium for high quality durum can compensate for this difference in yield. Based on average durum yields, and assuming the grain meets U.S. No. 2 Hard Amber Durum standards, durum production in Virginia would have been more profitable than soft red winter wheat production in 1994 and 1997. Physical and chemical quality analyses of the top 19 performing durum lines were performed to determine grain marketability, suitability for pasta, and potential consumer acceptance of the end product. Protein content and gluten strength of the Virginia grown durum were acceptable. Color, firmness, and cooking loss of pasta produced from Virginia grown durum were comparable to pasta produced from commercial semolina. Requirements for U.S. No. 2 Amber Durum were met by 21% of the lines in both 1996 and 1997. Overall, the wet, humid Virginia climate was the greatest hindrance to durum production and quality. The field trials and quality analyses showed that high quality durum production in Virginia is possible, but not consistent over all years. / Master of Science

El presente trabajo de investigación busca conocer la viabilidad de implementar un modelo de negocio innovador centrado en el servicio de entrega de ingredientes medidos en cantidades exactas para la realización de postres en Lima, Perú. El cual se creó bajo el nombre de The Baker Box. Este modelo de negocio nace como la alternativa para abastecer de ingredientes en cantidades específicas para las porciones requeridas en las recetas, evitando así el desuso de ingredientes, el tedioso proceso de compra y búsqueda de ingredientes, así como evitar los errores en la ejecución de la receta provocados por fallas en la medición. Para ello, se realizaron cierta cantidad de experimentos que permitieron validar el proyecto, además de recabar información valiosa que sirvió para la mejora de procesos de creación. Con el objetivo de desarrollar y mantener un crecimiento constante del negocio, se realizó un plan estratégico dotado de análisis, acciones y estrategias que permitieron hacer realidad la mejora del negocio. Asimismo, durante toda la creación del proyecto, se consideró de manera significativa el sentir y actuar de los usuarios amantes de los postres a modo de retroalimentación para una mejora continua. En base a todo lo realizado se pudo encontrar que el modelo de negocio que ofrece The Baker Box es viable, escalable y, más importante aún, rentable. / This research work seeks to understand the feasibility of implementing an innovative business model focused on the delivery of ingredients measured in exact quantities for the production of desserts in Lima, Peru. It was created under the name of The Baker Box. This business model was born as the alternative to supply ingredients in specific quantities for the portions required in the recipes, thus avoiding the disuse of ingredients, the tedious process of buying and searching for ingredients, as well as avoiding errors in the execution of the recipe caused by measurement failures. To this end, a number of experiments were carried out to validate the project, in addition to gathering valuable information that served to improve the creation process. With the aim of developing and maintaining a constant growth of the business, a strategic plan was made with analysis, actions and strategies that allowed the improvement of the business to become a reality. Likewise, throughout the creation of the project, the feelings and actions of the dessert lovers were considered in a significant way as feedback for continuous improvement. Based on all that was done, it was possible to find that the business model offered by The Baker Box is viable, scalable and, most importantly, profitable. / Trabajo de investigación

京都大学 / 0048 / 新制・課程博士 / 博士(医学) / 甲第21450号 / 医博第4417号 / 新制||医||1032(附属図書館) / 京都大学大学院医学研究科医学専攻 / (主査)教授 木原 正博, 教授 福原 俊一, 教授 森田 智視 / 学位規則第4条第1項該当 / Doctor of Medical Science / Kyoto University / DFAM