Vi har studerat arbetsgivarinträdets (1992) och medfinansieringsansvarets (2005) påverkan på sjukfrånvaron i Sverige. För att göra detta har vi använt oss av sjukfrånvarostatistik från Svenskt Näringsliv ”Tidsanvändningsstatistik” vilket är genomsnittstal baserat på ungefär 210 000 arbetstagare. På detta material har vi skattat regressionsmodeller för kort och lång sjukfrånvaro samt med och utan arbetslöshet, som är tänkt att fungera som indikator för konjunkturläget, vilken i Sverige tycks påverka sjukskrivningstalen. Vi får fram att arbetsgivarinträdet verkar ha minskat de korta sjukskrivningarna samtidigt som arbetslösheten i samtliga fall är en signifikant förklarande del i sjukfrånvaron. Vi ser å andra sidan tecken på att arbetsgivarinträdet 1992 kan ha förlängt frånvarotiden hos de långtidssjukskrivna. Medfinansieringsansvaret tycks ha minskat sjukskrivningarna på både kort- och långtidsfrånvaron.

Aims and objectives: The research aims and objectives of this study were: Firstly to determine the positive effects and possible disadvantages of three types of barrier creams on skin barrier function by determining skin barrier function by measuring stratum corneum hydration transepidermal water loss (TEWL) and skin surface pH. Secondly to compare different racial skin types (African skin to Caucasian skin) by determining the effects of barrier cream on skin barrier function. Finally to compare the effect of the three different barrier creams on four different anatomical areas. Methods: Thirty eight non-smoking male test subjects took part in this study where three different types of barrier creams were tested on their arms and hands in a controlled laboratory environment. The thirty eight test subjects consisted of nineteen African and nineteen Caucasian test subjects. Three parameters were measured namely TEWL, stratum corneum hydration and pH condition of the skin. TEWL was measured using a Vapometer (Delfin Technology Ltd. Finland). The Multi probe Adapter system (MPA) (Courage and Khazaka, Germany) was used with a temperature and humidity sensor and with the following probes all from Courage and Khazaka, Germany: a Corneometer measuring skin hydration and a pH-Meter measuring skin surface pH. The measurements were repeated on each of the four sampling areas (forearm, wrist, back of hand and palm) with a reasonable time interval between each measurement. After the baseline measurement the barrier cream was applied by the researcher on the test subjects’ dominant arm. The long term effects were determined after the baseline measurement in intervals of 2 hours. Directly after each measurement the barrier cream was reapplied. Results: Gloves In A Bottle™ increased stratum corneum hydration, had no effect on TEWL and increased skin surface pH, whereas Reinol™ increased stratum corneum hydration and decreased TEWL and had no effect on pH values. Travabon™ decreased stratum corneum hydration and TEWL and had no effect on skin surface pH. The results indicated that there were significant differences between Caucasian and African test subjects with the use of barrier creams, because of the baseline differences and the reaction to barrier creams showed different results. There were also statistically significant differences in the four different anatomical areas where the barrier creams were applied. Conclusion: Barrier creams are beneficial in the workplace, although it should be taken into consideration that different ethnicities react differently to barrier creams under different workplace situations and therefore this should be taken into account when selecting a barrier cream. / Thesis (MSc (Occupational Hygiene))--North-West University, Potchefstroom Campus, 2013

Aims and objectives: The research aims and objectives of this study were: Firstly to determine the positive effects and possible disadvantages of three types of barrier creams on skin barrier function by determining skin barrier function by measuring stratum corneum hydration transepidermal water loss (TEWL) and skin surface pH. Secondly to compare different racial skin types (African skin to Caucasian skin) by determining the effects of barrier cream on skin barrier function. Finally to compare the effect of the three different barrier creams on four different anatomical areas. Methods: Thirty eight non-smoking male test subjects took part in this study where three different types of barrier creams were tested on their arms and hands in a controlled laboratory environment. The thirty eight test subjects consisted of nineteen African and nineteen Caucasian test subjects. Three parameters were measured namely TEWL, stratum corneum hydration and pH condition of the skin. TEWL was measured using a Vapometer (Delfin Technology Ltd. Finland). The Multi probe Adapter system (MPA) (Courage and Khazaka, Germany) was used with a temperature and humidity sensor and with the following probes all from Courage and Khazaka, Germany: a Corneometer measuring skin hydration and a pH-Meter measuring skin surface pH. The measurements were repeated on each of the four sampling areas (forearm, wrist, back of hand and palm) with a reasonable time interval between each measurement. After the baseline measurement the barrier cream was applied by the researcher on the test subjects’ dominant arm. The long term effects were determined after the baseline measurement in intervals of 2 hours. Directly after each measurement the barrier cream was reapplied. Results: Gloves In A Bottle™ increased stratum corneum hydration, had no effect on TEWL and increased skin surface pH, whereas Reinol™ increased stratum corneum hydration and decreased TEWL and had no effect on pH values. Travabon™ decreased stratum corneum hydration and TEWL and had no effect on skin surface pH. The results indicated that there were significant differences between Caucasian and African test subjects with the use of barrier creams, because of the baseline differences and the reaction to barrier creams showed different results. There were also statistically significant differences in the four different anatomical areas where the barrier creams were applied. Conclusion: Barrier creams are beneficial in the workplace, although it should be taken into consideration that different ethnicities react differently to barrier creams under different workplace situations and therefore this should be taken into account when selecting a barrier cream. / Thesis (MSc (Occupational Hygiene))--North-West University, Potchefstroom Campus, 2013

Thesis (M.S.)--University of Missouri-Columbia, 2004. / Typescript. Vita. Includes bibliographical references (leaves 136-143). Also available on the Internet.

Thesis (M.S.)--University of Missouri-Columbia, 2004. / Typescript. Vita. Includes bibliographical references (leaves 136-143). Also available on the Internet.

Orientador: Helena Maria Andre Bolini / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-10T11:15:41Z (GMT). No. of bitstreams: 1 Cadena_RafaelSilva_M.pdf: 587249 bytes, checksum: ffccf18dd24b727a071e97e16f675a55 (MD5) Previous issue date: 2008 / Resumo: O sorvete é uma matriz altamente complexa de alimento contendo proteínas, gordura, açúcares, ar, minerais, etc. e relações incontáveis entre os diferentes constituintes. No Brasil, o consumo per capita de sorvete é de 3,5 litros ao ano, menos de um quarto do volume dos países nórdicos, como Finlândia, Dinamarca e Noruega, onde o consumo per capita de sorvete é de, aproximadamente, 20 litros por ano, demonstrando que há espaço para o crescimento da indústria sorveteira no Brasil. Este trabalho teve como objetivo realizar análise de aceitação, análise descritiva quantitativa, análise tempointensidade e análise físico-químicas em sorvetes sabor creme tradicional e ¿light¿ comercializados na região de Campinas/SP. Os dados foram analisados estatisticamente com auxílio do programa estatístico SAS. Foi aplicado Análise de variância (ANOVA) e Teste de Média de Tukey. O Mapa de Preferência Interno foi feito através do programa XLStat. No teste de aceitação as amostras tradicionais foram melhores aceitas que as amostras ¿light¿, com exceção de uma amostra de sorvete ¿light¿. O método Análise Descritiva Quantitativa diferenciou as amostras pelos atributos cor amarela, brilho, aroma doce, aroma de chocolate branco, aroma de gordura hidrogenada vegetal, gosto doce, sabor de chocolate branco e sabor de gordura vegetal. A análise de tempo-intensidade revelou gosto amargo em uma amostra tradicional e residual amargo nas amostras ¿light¿, gosto residual doce na amostra ¿light¿ preferida pelos consumidores e intensidade de sabor de nata maior nas amostras mais aceitas. As amostras mais aceitas pelos consumidores foram os sorvetes que apresentaram nos testes descritivos mais cor amarela, aroma e gosto doce, aroma e sabor de chocolate branco e espalhabilidade. As amostras mais rejeitadas pelos consumidores foram os sorvetes com maior grau de residual amargo e menor grau de aroma e gosto doce. Em conclusão, o desenvolvimento do perfil sensorial descritivo e os dados do teste de aceitação obtidos na avaliação dos sorvetes de creme tradicional e ¿light¿ comercializados poderão auxiliar a indústria nacional de sorvetes a adotar procedimentos para a melhoria na qualidade e delinear novas estratégias de publicidade / Abstract: Ice cream is a highly complex food matrix, containing proteins, fat, sugars, air, minerals, etc. and countless interfaces between the different constituents. The ice cream per capita consumption in Brazil is 3,5 liters/year, lower than a quarter of the volume consumed in Nordic countries, as Finland, Denmark and Norway, where it is about 20 liters/year, demonstrating that it is possible for the Brazilian ice cream industry to grow. The objective of this study is to carry out acceptation analysis, quantitative-descriptive analysis, time-intensity analysis, physicalchemical analysis in traditional vanilla ice creams and light vanilla ice creams commercialized in Campinas, São Paulo. The quantitative descriptive analysis, time-intensity analysis and acceptance test data were evaluated by the analysis of variance (ANOVA), Tukey¿s Test and the principal component analysis. The results were statistically analyzed based on the statistical program SAS. The Internal Preference Map was based on XLStat program. The Quantitative Descriptive Analysis method distinguished the brand through attributes as yellow color, shininess, white chocolate aroma, hydrogenated fat, white chocolate flavour and hydrogenated fat taste. Time-intensity analysis revealed a bitter taste in a traditional sample and residual bitter taste in light samples, sweet residual taste in the consumer's favorite light sample and a bigger butterfat intensity taste on the most accepted samples. Consumer's most accepted ice creams samples were those that presented an intense yellow color, aroma and taste of sweet, aroma and taste of white chocolate and spreadability. Consumer's most rejected samples were ice creams with a higher degree of bitter residual and lower degree of aroma and taste of sweet. To conclude, the development of the descriptive sensorial profile and the data of the acceptation test obtained on the light and traditional vanilla ice creams evaluation commercialized may aid the national ice cream industry to adopt new proceedings for quality improvement and would delineate new publicity strategies / Mestrado / Consumo e Qualidade de Alimentos / Mestre em Alimentos e Nutrição

Master of Science / Food Science Institute Department of Human Nutrition / Delores H. Chambers / This study was conducted to define and compare typical sensory characteristics of high quality Italian gelati to ice creams produced in the United States. Highly trained descriptive sensory panelists evaluated gelato samples in Italy, purchased direct from local gelaterias, and ice cream samples in the U.S., purchased from grocery stores and local shops. In general, gelati gave higher overall fruity and fruit ID scores, chocolate gelati gave higher chocolate and cocoa notes, and vanilla gelati gave higher vanilla and lower vanillin intensities than most U.S. ice creams. Gelati were consistently associated with higher density, lower firmness, and slower meltdown. When compared to U.S. ice creams, Italian gelati were characterized by specific sensory properties: "true to type" flavors; high intensity flavors that were considered to be typical to that flavor category or specific fruit and are combined with a dense, smooth texture that allows for the development of flavor, body and bloom, enhancing the perception of flavors. The research conducted in this study may be useful for ice cream manufacturers and sensory scientists. This study is the first to define sensory characteristics of high quality Italian gelati and the information may be used to produce ice cream with increased consumer liking. The descriptive attributes developed can be used for the development of new or improved of ice cream products.

Orientadores: José de Assis Fonseca Faria, Adriano Gomes / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimento / Made available in DSpace on 2018-08-24T08:45:17Z (GMT). No. of bitstreams: 1 Alves_EdilmaMendesVenancio_M.pdf: 1959544 bytes, checksum: 4c5f82ea313dac511b2930d359ece024 (MD5) Previous issue date: 2014 / Resumo: Sabe-se atualmente que a alimentação tem uma relação estreita com a prevenção de doenças. Evidências indicam que o consumo de elevados teores de sal é o maior responsável pela elevação da pressão arterial na população e, consequentemente, pelas doenças cardiovasculares relacionadas. Campanhas de saúde pública, mudanças regulamentares e esforços das indústrias têm sido realizados para estimular a redução da ingestão de sódio, e assim, reduzir a incidência dos problemas ligados a ela. A incorporação de bactérias probióticas em queijos resulta em inúmeros benefícios à saúde do consumidor, o que somado aos benefícios da redução do sódio contribuiria para a manutenção de uma dieta saudável. Estas modificações, no entanto, devem ser realizadas com cautela, uma vez que o cloreto de sódio é um ingrediente que desempenha importantes funções tecnológicas nos alimentos. Este trabalho teve como objetivo avaliar os efeitos da adição dos sais cloreto de potássio e cloreto de magnésio como forma de redução de sódio, em um cream cheese com adição das culturas probióticas Lactobacillus acidophilus e Bifidobacterium lactis. Observou-se que essa redução afetou as características físico-químicas das amostras. O menor teor de umidade foi observado na amostra PROBMGCL2, que também apresentou a maior atividade proteolítica, além dos maiores teores de cálcio, proteínas e lipídios ao final de 60 dias. Os menores teores de sódio foram encontrados, no início do estudo, nas amostras que sofreram a substituição parcial deste mineral. A cultura starter empregada apresentou contagens elevadas ao final do estudo, assim como a cultura probiótica Bifidobacterium lactis que, independente do sal empregado, atingiu o número de células viáveis necessárias para que o produto seja considerado probiótico. Através do teste de Escala do Ideal foram observadas algumas diferenças quanto aos parâmetros avaliados, porém, os demais testes sensoriais evidenciaram que as amostras de cream cheese nos quais foi realizada a substituição parcial de sódio não apresentaram diferenças quanto à aceitação e ao perfil descritivo, em relação às amostras processadas sem essa substituição. Os resultados obtidos demonstram que é possível a produção de um cream cheese probiótico com redução no teor de sódio, sem que haja perdas importantes nos seus parâmetros de qualidade / Abstract: It is known that diet has a closer relationship with the prevention of diseases. Evidences indicate that consumption of large amounts of salt is the largely responsible for the elevation of blood pressure in the population and, consequently, its related to cardiovascular diseases. Public health campaigns, regulatory changes and efforts of the industries have been made to stimulate its reduction, and thus reduce the incidence of problems related to it. The incorporation of probiotic bacteria in cheese results in numerous benefits for the consumer health, which added to the benefits of reducing sodium contributes to maintain a healthy diet. These changes, however, must be made with caution, once sodium chloride is an important ingredient in food technology. This work aimed to assess the effects of adding potassium chloride and magnesium chloride as a way of reducing sodium, in a cream cheese with the addition of probiotic cultures Lactobacillus acidophilus e Bifidobacterium lactis. It was observed that this reduction affected the physicochemical characteristics of the samples. The lower moisture content was observed in the sample PROBMGCL2, which also showed the highest proteolytic activity, as well as higher levels of calcium, proteins and lipids at 60 days. The lower levels of sodium were found, at the beginning of the study, in samples that underwent the partial replacement of this mineral. The starter culture used had high scores at the end of the study, as well as probiotic culture Bifidobacterium lactis that, regardless of the salt employed, reached the number of viable cells necessary for the product to be considered probiotic. Through the Just About Right scale some differences were observed for the evaluated parameters, but other sensory tests showed that the samples of cream cheese in which the partial replacement of sodium was performed showed no differences in acceptance and descriptive profile, in relation to samples processed without this substitution. The results demonstrate that it is possible to produce a probiotic cream cheese with reduced sodium content, without coming into major losses in their quality parameters / Mestrado / Tecnologia de Alimentos / Mestra em Tecnologia de Alimentos

In 19th-Century America, upper- and middle-class sites of ice cream consumption were exclusive landscapes that conveyed through their design and advertisement ideals formed in European spa culture a century before. European spas promoted pastoralism, escapism, health, and leisure, all concepts that could also be found in American early 19th century pleasure gardens, mid-19th century ice cream parlors, and late 19th century soda fountains. These landscapes reveal how spa culture was intertwined with white gentility and sought to keep the lower classes and black people from enjoying the same resort experiences. By studying landscapes of consumption, we can better understand not only food culture, but also the ways social and cultural norms were enacted and enforced.

Two studies were conducted to examine the effects of lactose hydrolysis on freezing point and dipping characteristics of ice cream. The overall research objective was to determine changes in freezing point, texture and ease of dipping ice cream as a result of lactose hydrolysis. It was also the goal of this research to relate observations from the sensory dippability study with hardness and yield stress data to determine if the latter methods could be used as an alternative to human testing of dippability. In the first experiment, ice cream mixes were treated with lactase (EC 3.2.1.23) to cause 0 to 83% lactose hydrolysis. Lactose hydrolysis decreased the freezing point from -1.63oC in the control (0% hydrolysis) to -1.74oC in the 83% hydrolyzed sample (p < 0.05). Firmness decreased from 0.35 J in the control sample to 0.08 J in the 83% hydrolyzed sample. Lactose hydrolyzed samples melted at a faster rate than the control. There was a difference (p < 0.05) in ease of dipping between samples treated with lactase and the control. There were no perceived differences in sweetness and coldness. In the second study, ice cream mixes were treated with lactase (EC 3.2.1.23) from the microbial sources Kluyveromyces lactis and Aspergillus oryzae to cause 0 to 100% lactose hydrolysis. Compression measurements and yield stress as measured by the vane method were both affected by the temperature of the samples. R2 values for compression measurements as related to lactose hydrolysis were higher then those obtained for yield stress measurements. Human evaluation determined a difference (p < 0.05) between the control samples (0% hydrolyzed) and the treatment groups (80% and 100% hydrolyzed). This research demonstrated a relationship between lactose hydrolysis and ease of dipping ice cream. The results implied that the effect of lactose hydrolysis on the dipping characteristics could be evaluated successfully by three different methods: the vane method, compression measurements, and human evaluation. Changes in freezing point due to lactose hydrolysis were minimal, implying that monitoring freezing point is not enough to determine textural characteristics. / Master of Science