O trabalho teve como objetivos desenvolver sorvetes com leite de cabra, polpa de cajá e cepas potencialmente probióticas Lactobacillus rhamnosus HN001 e Lactobacillus paracasei LBC82, verificar a viabilidade dessas cepas e avaliar as características dos produtos ao longo de seu armazenamento a -18ºC por até 12 semanas, bem como a resistência das cepas incorporadas nos produtos a condições gástricas e entéricas simuladas in vitro. Primeiramente, foi desenvolvido creme de leite de cabra para aplicação no produto. Em seguida, foram realizados os ensaios de desenvolvimento dos sorvetes, os quais variaram de acordo com a adição de gordura láctea caprina (sorvetes SC) e a sua substituição por inulina (sorvetes SI) e com a adição de 2 cepas de Lactobacillus - L. rhamnosus HN001 (Lr) e L. paracasei LBC82 (Lp), tendo sido assim denominados: SCr - com gordura láctea caprina + Lr; SCp - com gordura láctea caprina + Lp; SIr - com inulina + Lr; SIp - com inulina + Lp. Os sorvetes foram armazenados a -18±3ºC por até 12 semanas (84 dias) e analisados quanto às seguintes características: overrun (durante a elaboração), fração de derretimento e dureza instrumental (após 14 dias), composição centesimal (após 21 dias), pH (após 1, 28, 56 e 84 dias), viabilidade dos probióticos (durante o processamento e após 1, 7, 14, 21, 28, 42, 56 e 84 dias) e sua resistência às condições gástrica e entérica simuladas in vitro (após 28 e 84 dias). Os sorvetes foram, ainda, comparados quanto à sua aceitação sensorial (escala hedônica de 9 pontos, com 1 = desgostei muitíssimo e 9 = gostei muitíssimo) na Embrapa Caprinos e Ovinos, Sobral, CE (após 7, 42 e 84 dias) e, para efeito de comparação entre consumidores de dois locais e público distintos, também foram submetidos à análise sensorial, 7 dias após a sua produção, na FCF/USP, SP. Todos os sorvetes, apesar dos valores de pH inferiores a 4,5, apresentaram populações médias de Lactobacllus spp. acima de 8 log UFC/g e estáveis, durante 84 dias de armazenamento. Por outro lado, as cepas testadas mostraram baixa sobrevivência nos testes in vitro realizados, com ligeiro aumento dessa sobrevivência na presença de inulina aos 28 dias de armazenamento, particularmente para SIp. Os 4 sorvetes estudados apresentaram notas médias que variaram de 6,9 (SIr, aos 42 dias) a 8,0 (SCp, aos 7 dias) na avaliação sensorial, sem diferenças significativas entre os sorvetes, mas com uma diminuição significativa nas notas ao longo do armazenamento para os sorvetes com creme (p<0,05), o que não foi observado para os sorvetes com inulina, que mostraram, ainda, maior firmeza (p<0,05), com teores inferiores de lipídeos. Quando os 2 públicos de regiões distintas foram comparados quanto à aceitação sensorial, não foi verificada diferença significativa para os sorvetes com inulina, enquanto que aqueles com creme de cabra obtiveram notas significativamente inferiores (p<0,05) do público de SP (médias de 7,60 e 7,46, respectivamente, para SCr e SCp), comparado àquele do CE (médias de 7,95 e 8,03, respectivamente, para SCr e SCp). Conclui-se que os sorvetes de leite de cabra com polpa de cajá desenvolvidos apresentaram uma boa sobrevivência das cepas de Lactobacillus estudadas no produto e boas características sensoriais. As formulações contendo inulina seriam a melhor opção, por apresentarem, ainda, características prebióticas, teores inferiores de lipídeos, com maior estabilidade quanto à aceitação sensorial com o armazenamento e quando avaliados pelo público dos 2 diferentes locais testados. Os sorvetes estudados são uma opção viável para empregar alimentos como o leite de cabra e a polpa de cajá no desenvolvimento de produtos que contenham características funcionais, portanto, alto valor agregado. / This study aimed to develop a goat milk-based ice-cream with yellow mombin pulp and supplemented with the potentially probiotic strains Lactobacillus rhamnosus HN001 and Lactobacillus paracasei LBC82, check the viability of these strains and evaluate the products\' features throughout their storage at -18ºC for up to 12 weeks, besides the resistance of the strains incorporated into the products through in vitro gastric and enteric simulated conditions. Firstly, a goat milk cream was developed to be used in the product. Next, tests were conducted for the ice-cream formulations developed. These formulations varied according to the addition of goat milk cream (ICMC) or substitution of milk cream by inulin (ICI) and with the addition of two strains of Lactobacillus - L. rhamnosus HN001 (Lr) and L. paracasei LBC82 (Lp), and were designated as follows: ICMCr - with goat milk cream + Lr; ICMCp - with goat milk cream + Lp; ICIr - with inulin + Lr; ICIp - with inulin + Lp. The ice-creams were stored at -18±3°C for up to 12 weeks (84 days) and analyzed for the following features: overrun (during production), melting rate and instrumental hardness (after 14 days), chemical composition (after 21 days), pH (after 1, 28, 56, and 84 days), probiotics viability (during production and after 1, 7, 14, 21, 28, 42, 56, and 84 days) and their resistance to in vitro simulated gastric and enteric conditions (after 28 and 84 days). The ice-creams were also compared for their sensory acceptability (9-point hedonic scale, with 1 = dislike extremely and 9 = like extremely) at Embrapa Sheep and Goats, Sobral, CE (after 7, 42, and 84 days). In order to compare sensory acceptability between consumers and local public from two different areas, sensory analysis was also conducted at the Faculty of Pharmaceutical Sciences at USP, SP, seven days after their production. The four kinds of ice-creams, even though with pH values below 4.5, showed Lactobacllus spp. mean populations above 8 log CFU/g and stable up to 84 days of storage. Nevertheless, the strains tested showed low survival through the in vitro tests and a slight increased survival in the presence of inulin at 28 days of storage, particularly for the ICI ice-creams. The four products studied had mean scores ranging from 6.9 (ICIr, at 42 days) up to 8.0 (ICMCp, at 7 days) in the sensory evaluation, with no significant differences between the ice-creams, but with a significant decrease in the scores during storage for the ice-creams with goat milk cream (p <0.05). This was not observed for the ice-creams with inulin, which also showed higher firmness (p <0.05), with lower lipids levels. When the consumers of the two different areas were compared regarding sensory acceptability of ice-creams, no significant difference was found among ice-creams with inulin, whereas those with goat milk cream received significantly lower scores (p <0.05) from SP consumers (mean 7.60 and 7.46, respectively, for ICMCr and for ICMCp), compared to those of CE (mean 7.95 and 8.03, respectively, for ICMCr and ICMCp). In conclusion, the goat milk-based ice-cream with yellow mombin pulp developed showed good survival of the Lactobacillus strains studied in the product and good sensory features. Formulations containing inulin would be the best option, as they also presented prebiotic characteristics, lower lipid levels, showed greater stability regarding sensory acceptability during storage and when evaluated by the public from the two different areas tested. The ice-creams studied are good options for employing foods like goat milk and yellow mombin pulp in the development of products with functional properties and, therefore, with high added values.

<p>Konditorska industrija Srbije za proizvodnju mazivog krem proizvoda isključivo koristi sojin lecitin. Veliki obim proizvodnje ulja iz semena suncokreta i uljane repice u Srbiji uticao je na proizvodnju suncokretovog i repičinog lecitina, kao nusproizvoda postupka degumiranja u fazi rafinacije ovih ulja.<br />Masna faza mazivog krem proizvoda sadrži biljne masti dobijene metodama hidrogenacije, koje kao nusprodukte imaju visok udeo nepoželjnih trans-masnih kiselina. U cilju pobolj&scaron;anja mazivosti ovog proizvoda dodaje se i rafinisano suncokretovo ulje, koje sadrži veliki udeo linolne esencijalne masne kiseline, kao i &alpha;-tokoferol (E vitamin), ima prosečan sadržaj sterola, nizak sadržaj skvalena i karotenoida, ali gotovo da ne sadrži esencijalnu &alpha;-linolensku masnu kiselinu i antioksidante &delta;- i &gamma;-tokoferol.<br />U prvoj fazi doktorske teze ispitana je mogudnost zamene sojinog lecitina u proizvodnji mazivog kakao-krem proizvoda sa suncokretovim i repičinim lecitinom u smislu optimizacije koncentracije dodatog lecitina i vremena mlevenja u laboratorijskom kugličnom mlinu. U drugoj fazi ispitana je mogudnost pobolj&scaron;anja nutritivne vrednosti mazivog kakao-krem proizvoda zamenom dela i celokupne količine suncokretovog ulja funkcionalnim uljima iz semena soje, uljane repice i susama.<br />Gasnom hromatografijom ispitan je sastav masnih kiselina u masti, biljnim uljima i lecitinima različitog porekla, gde je u lecitinima određen i sastav fosfolipida primenom kvantitativne fosforne nuklearno-magnetno-rezonantne tehnike. Kristalizacione osobine masne faze mazivog kakao-krem proizvoda ispitane su pulsnom nuklearno-magnetnom-rezonantnom spektroskopijom, dok je kinetika kristalizacije definisana primenom Gompertz-ovog matematičkog modela.<br />Reolo&scaron;ke karakteristike mazivog kakao-krem proizvoda ispitane su rotacionom viskozimetrijom, određene su teksturalne karakteristike proizvoda na teksturometru i toplotne osobine primenom diferencijalne skenirajude kalorimetrije. Boja proizvoda definisana je tristimulusnom kolorimetrijom, a senzorna analiza određena je metodom skale u vremenskom intervalu od &scaron;est meseci čuvanja uzorka na tamnom mestu i sobnoj temperaturi. Ispitivanje održivosti mazivog kakao-krem proizvoda obuhvatilo je određivanje nastalih aldehida, kao proizvoda oksidacije lipida, gasnom hromatografijom.</p> / <p>Soy lecithin is widely used emulsifier in confectionery industry of Serbia. On the other hand, there is a large production of sunflower and rapeseed oil, which contributed the production of sunflower and rapeseed lecithin as a by-product of degumming of crude oil during refining process. Another issue is a high level of undesirable trans-fatty acids in hydrogenated vegetable fats that are being used in the production of cream spread. Beside hidrogenated fats, cream product contains sunflower oil with essential fatty acids (oleic and linoleic) and &alpha;-tocopherol (E vitamin), has an average content of sterols, squalene and a low content of carotenoids, but almost does not contain the essential &alpha;-linolenic acid and antioxidants, &delta;-and &gamma;-tocopherol.<br />The first phase of this work investigates<br />the possibility of soy lecithin replacement in cocoa spread cream production with sunflower and rapeseed lecithin, in terms of optimizing the amount of lecithin and milling time in laboratory ball mill.<br />The second phase investigates nutrition value improvement of cocoa spread cream, with partly or completely replacing sunflower oil with functional soybean, rapeseed and sesame oil.<br />Gas chromatography was used in order to examine the fatty acid composition in edible non trans-fat and vegetable oils, as well as in lecithin from different sources. Phospholipid composition in soy, sunflower and rapeseed lecithin was determined using quantitative phosphorus nuclear magnetic resonance technique. Crystallization properties of fat phase of cocoa spread cream were examined by pulsed nuclear magnetic resonance spectroscopy, while crystallization kinetics was defined using the Gompertz&#39;s mathematical model.<br />Rheological properties of cocoa spread cream were analyzed by rotational viscosity, certain textural characteristics were determined using texture analyser and also thermal properties using differential scanning calorimetry. The color on the surface of cocoa spread cream was defined using tristimulus colorimetric method, and sensory analysis was determined by the scale over a period of six months of storage in the dark and room temperature. Shelf-life of cocoa spread cream was determined applying gas chromatographic analyses of the formed aldehydes as secondary products of lipid oxidation.</p>

Abstract available in The FASEB Journal.

Camu Cream es una crema hidratante hecha de una fruta natural del Amazonas. Este producto, que se utiliza como crema facial, se distingue por tener una serie de cualidades. Esta crema también ayuda a las personas a cuidar su piel ya que, provee vitamina C a la rutina facial diaria. En otras palabras. esta crema busca complacer todas las expectativas del consumidor al ofrecer una amplia variedad de beneficios. El público objetivo evaluado para la implementación del producto son aquellas mujeres que se preocupan por su cuidado de la piel y que pertenecen a los niveles socioeconómicos A, B y C, ya que el precio se comercializa. Esta es la estrategia de marketing correcta para tener una mejor llegada a otros lugares. La fuente inicial de financiamiento se basará en un modelo de capital propio de los accionistas de la compañía, inicialmente es muy poco probable que obtenga financiamiento externo, por lo que se decide optar por el modelo mencionado. Además de aplicar todas las herramientas aprendidas a lo largo de la carrera universitaria para poder evaluar la rentabilidad y la viabilidad del proyecto. / Camu Cream is a moisturizer made from a natural fruit from the Amazon. This product, which is used as a facial cream, is distinguished by having a series of qualities. It can also help people to take care of their skin by providing vitamin C to their daily facial routine. In other words, this cream seeks to meet all consumer expectations by ofering a wide variety of benefits. The target audience evaluated for product implementation are those women who care about their skin care and who belong to socioeconomic levels A, B and C, since the price is marketed. This is the correct marketing strategy to have a better arrival to other places. The initial source of financing will be based on a model of own capital by the shareholders of the company, initially it is very unlikely to obtain external financing, so that it is decided to opt for the aforementioned model. In addition to apply all the tools learned throughout the university career to be able to evaluate the profitability and viability of the project. / Trabajo de investigación

Consumers have a variety of ice cream available for purchase through retail stores, including: standard commercial, specialty store, organic, and premium commercial options. This study used a sensory analysis to solicit responses from a group of adults to determine consumer preference and acceptance of four vanilla ice creams based on taste. Consumers preferred (i) organic ice cream to standard, commercial ice cream and (ii) specialty store ice cream to standard, commercial ice cream. Additionally, consumers could identify (i) the organic ice cream when compared to the standard, commercial ice cream and (ii) the premium, commercial ice cream had more overrun than the standard, commercial ice cream. Despite the preference for organic ice cream, it was unable to be determined if consumers were willing to pay a higher price for perceived higher quality organic ice cream. This research was unable to determine if organic ice creams offer additional nutritional benefits as compared to non-organic ice cream, but nutritional analysis was performed, and further research is warranted.

L'étape de pré-cristallisation au sein d'un échangeur à surface raclée est une étape clé du procédé de production de crème glacée et a une forte influence sur la qualité finale du produit. Ce travail de thèse, effectué dans le cadre du projet européen CAFE, est dédié à la caractérisation et la modélisation de ce procédé de cristallisation afin de contribuer au développement d'un contrôleur. Une caractérisation expérimentale du procédé a été effectuée et a permis de déterminer l'influence des différentes variables de contrôle sur des critères tels que la fraction de glace, le diamètre moyen des particules et la performance énergétique du procédé. Un modèle dynamique adapté au contrôle, basé sur la résolution du bilan de population par la méthode des moments, a été développé et a été validé expérimentalement. Enfin, une analyse du coût énergétique et des pistes d'améliorations de la performance sont également proposées. / Freezing is an important step in the manufacturing process of ice-cream and sorbet, since the operating conditions have a strong influence on the micro-structure, and consequently on the sensorial attributes of the final product. This work presents an experimental characterization of a continuous sorbet crystallization process in a scraped surface heat exchanger. The influence of the operating conditions on the final product characteristics (ice fraction, ice crystal size) and energy consumption have been characterized. A modeling approach of the crystallization process based on the moments method coupled with a dynamic model of the refrigerating system is proposed. The global model has been validated with experimental data, and a strategy of energy optimization taking into account the final quality of the product is finally presented.

This study aimed to obtain 15% total solids and reduced mineral content in milk UF permeate by nanofiltration, hydrolysing the lactose content of nano-concentrate enzymically, partially substituting sucrose in ice cream formulations with hydrolysed lactose nano-concentrate (HLNC), and investigating the effects of HLNC on the physio-chemical and sensory characteristics of ice cream. The desired 15% total solids in the nano-concentrate was achieved after three fold concentration of milk UF permeate. The colour of milk permeate changed, pH and mineral content decreased, and crude protein content, lactose content and titratable acidity increased. The lactose content was hydrolysed by enzyme lactase. HLNC was used to replace 25% and 50% of sucrose in ice cream formulations. Springiness, cohesiveness, chewiness, adhesiveness, hardness, iciness, Ph and colour were not significantly affected. Viscosity, freezing point, glass transition temperature, melting temperature, gumminess and sweetness were significantly decreased, whereas freezing time, saltiness and cooked flavour were significantly increased. The overall acceptability of ice cream significantly decreased at 50% but was insignificantly affected at the 25% level. These results indicate that about one quarter of sucrose could be replaced by HLNC. / Master of Science (Hons) (Food Technology)

Bakgrund Den 1 januari 2010 började lagen om valfrihetssystem tillämpas inom primärvården i Sverige och det innebär att samtliga landsting ska ha infört vårdval, ett system där medborgare får välja vilken vårdenhet de vill vända sig till. Det är en av de senaste reformerna som har skett inom den svenska sjukvården och ett aktuellt ämne som har bidragit till diskussioner. Förespråkare menar att valfrihet är en självklar rättighet, medan kritiker hävdar att patienter är för dåligt informerade eller för sjuka för att kunna fatta rationella beslut. Det kan vårdgivare utnyttja genom att överbehandla patienterna. Vidare anser de att systemet endast bidrar till ökade kostnader. Syfte Syftet är att utvärdera hur vårdvalsmodeller har fungerat inom primärvården för att identifiera nyckelfaktorer som landstingen kan ta hänsyn till för att utveckla sina modeller. Genomförande Uppsatsen är en fallstudie av vårdval som har genomförts med hjälp av teorier, tidigare studier och intervjuer med insatta personer i fyra landsting, landstinget Halland, landstinget i Östergötland, landstinget Västmanland samt Stockholm läns landsting. Resultat Viktiga faktorer som har identifierats för ett fungerande vårdval är valmöjlighet, information samt ett väl utformat ersättningssystem som minskar risken för selektering, s.k. cream-skimming. Det finns skillnader mellan vårdvalen, framförallt i de ersättningssystem som de har valt att tillämpa. Det har även visat sig att det inte finns en optimal modell som fungerar för samtliga landsting utan de måste ta hänsyn till sina unika förutsättningar och vilken målsättning de har för förändringen av primärvården.

Because the beer market in Taiwan had been opened up, the monopoly, Taiwan Beer, has been facing intense competition. However, state-owned Taiwan Beer uses flexible strategies to respond to these challenges and always is the leading company in the industry. This study tried to use Game Theory to analyze the competitive strategy of Taiwan Beer in different period of time and find out the relationships between Taiwan Beer and competitor. At the beginning, this research used Game theory to describe the competition in the beer industry. Then, it used Prisoner's Dilemma, the Beach Ice Cream Selling Model, entry-deny strategies, multi-brand strategy and Co-opetition to explain Taiwan Beer¡¦s interaction with others. Finally, this study did not see the competition as the only way that can help companies survive. When the company is thinking about how to defeat others, it also has to be thinking about how to cooperate with others to derive more advantages.

Tea is second only to water as the most consumed beverage in the world due to its health-promoting benefits and characteristic flavor. Even though many botanical teas such as yaupon holly (Ilex vomitoria) and mamaki (Pipturus albidus) are currently available in the tea market, only limited information is available on their polyphenolic contents containing diverse biological activities. Identification of phenolic compounds was performed using advanced analytical technique of mass spectrometry to provide polyphenolic profile of teas. To present fundamental information of phytochemical stability during tea storage, studies to determine the impacts of tea processing, different packaging materials, and various storage conditions on the phytochemical stability were conducted. Ascorbic acid addition and lowering pH successfully decreased the reduction of phenolic compounds by reducing the rate of oxidative degradation while tea pasteurization accelerated oxidative degradation. Glass bottles were most effective to retain higher concentration of polyphenolics. Tea polyphenolics at lower temperature (3 °C) without light exposure were higher retained in each tea. Tea cream, the complex formed by interaction between polyphenolics, caffeine, protein, and metal ions, is highly undesirable in tea industry since it causes haziness and cloudiness in tea infusion as well as deteriorates sensorial properties. Only limited information is available on tea creaming in non-fermented type teas such as green tea, yaupon holly, and mamaki even though many tea creaming compounds are present in these teas. Therefore, studies were conducted to determine the degree of contribution of the tea creaming compounds to tea creaming and to develop novel chemical methods to minimize tea creaming without detrimental effects. Methods applied in the present study defined that hydrophobic interaction was the driving force make tea cream insoluble in the solution. Results obtained by present studies provided fundamental and practical information to the tea industry in terms of phytochemical stability and suggested storage stability of phytochemicals should be considered during processing and storage, since it could be better retained or improved by applying appropriate methods.