The purpose of this thesis is to assess dieting consumers’ perceptions of dessert advertisements containing subtle food cues. Participants were presented with one of three dessert advertisements depicting either, a dessert that had been left untouched, cut in half, or had a bite mark. Across the studies, the results show that the image of the bitten dessert is more preferred than the cut or whole desserts among participants with dieting experience. The relationship between dessert type and dieting is mediated via perceptions of realness/authenticity. The findings contribute to the literature on food consumption and advertising. Companies advertising low-fat products to dieting consumers can benefit from the results of these studies. / February 2017

A milk and egg mixture was processed at 96C and 92C with 10 sec hold times and evaluated for nutritional composition, functional characteristics, and shelf-life. The process was more than sufficient to destroy Coxiella burnetti and Salmonella senftenberg which were the most heat resistant organisms of concern in processing this milk and egg mix. The spoilage organisms received 2,200 D and 425 D processes, respectively, which were more than adequate for providing a safe product and extending the shelf life of the product for seven weeks under refrigerated storage conditions. Both sweetened and unsweetened formulations were evaluated. The nutritional profile of the milk and egg mix was improved when dried eggs (solids and liquid proportion equivalent to whole egg) were replaced with dried egg white, cholesterol reduced egg yolk, and skim milk. The fat and cholesterol were reduced between 22 to 33% and 37 to 44%, respectively, in the cholesterol reduced formulation (CRF) as compared to the control formulation (CF). The protein content of the milk and egg mix was not altered by utilization of cholesterol - reduced egg yolk in the CRF as compared to the CF. Addition of beta-galactosidase decreased the lactose up to 96%. The CF were more yellow than the CRF in the mixes and baked gels (p< 0.05). There were also no difference in gel strength between the baked gels made from the two formulations. There were no significant chemical and physical changes over the seven week storage period of the product at refrigerated conditions (p< 0.05). / Master of Science

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This thesis examines, details, and evaluates the process used while executing the costume design for Temple University's 2013 production of The Liar by David Ives. I will discuss each part of the design process from pre to post production and reflect on the process and choices made. / Theater

Des études récentes ont démontré l'existence d’un espace sensoriel typique des vins liquoreux de Bordeaux. Des composés volatils de familles chimiques différentes ont été identifiés et corrélés avec la typicité de ces vins. Cependant, les composés responsables des nuances aromatiques de « fruits confits », considérées comme des nuances « clés » de l’arôme des vins liquoreux de pourriture noble, n’avaient pas fait l’objet de recherches préalables. Les analyses classiques des extraits de vin par CPG-SM n'ont pas permis l’identification des composés responsables des nuances de « fruits confits » et plus précisément des notes d’ « orange confite ». Ainsi, une méthode d’étude alternative, reposant sur des approches sensorielles et instrumentales, a été mis en œuvre afin d’étudier les fractions obtenues par CLHP semi préparative. Des tests d’omission ont été réalisés par l’utilisation de la CPG préparative dans le but d’isoler une fraction contenant l’arôme d’ « orange confite ». Ces tests ont mis en évidence l’impact de cette fraction sur l’arôme des vins puisque son omission, au niveau de l’aromagramme, entraine la perte du caractère « fruit confit » dans les extraits. L’application de la CPG multidimensionnelle, il a permis d’identifier une nouvelle lactone spécifique des vins liquoreux, le 2-nonen-4-olide. Les expériences sensorielles de reconstitution et d’omission, menées à partir de fractions de vin ou en milieu modèle ont permis de souligner l’impact de composés clés - lactones, eugénol et 3-sulfanylhexanol - avec le 2-nonen-4-olide dans l’expression aromatique des nuances de « fruits confits », et plus particulièrement d’ « orange confite » au travers d’un phénomène d’accord aromatique. Par ailleurs, les corrélations entre le niveau de typicité de vins liquoreux de Bordeaux et les teneurs de ces composés ont été étudiées. Enfin, la genèse du 2-nonen-olide a été appréciée au cours de la botrytisation de raisins de Sémillon puis pendant l’élevage des vins en barrique. / Recent studies have demonstrated the existence of a typical sensory concept for Bordeaux dessert wines. Volatile compounds from several chemical families were identified and correlated with aromatic typicality in these wines. However, the compounds responsible for “key” aromas, particularly those recalling “overripe” fruits, had not previously been interpreted. Classical analysis of wine extracts by GC-MS was not successful in identifing the compounds responsible for these ripe fruity notes. An alternative strategy was developed in this research combining both analytical and sensory studies of wine fractions extracts obtained by semi-preparative HPLC. Omission tests were conducted using preparative GC with cryotrapping in order to evidence the fraction presenting overripe fruit nuances focusing on orange notes. These tests demonstrated the impact of this fraction on the wine aroma, as the overripe fruity note disappeared when this section was not trapped. Multidimensional CPG allowed the identification of a new lactone, 2-nonen-4-olide, typical to dessert wines. Reconstitution and omission tests carried out from wine HPLC fractions or in a model wine medium, highlighted the importance of specific compounds - lactones, eugenol and 3-sulfanylhexanol - with 2-nonen-4-olide, on the overripe fruit aromas expression and particularly on orange notes via perceptual blending. Furthermore, the correlations between the level of typicality of Bordeaux sweet wines and the levels of these compounds were studied. Finally, the evolution of 2-nonen-4-olide was evaluated during the botrytisation of Semillon grapes as well as in wines during aging in barrels.

A ingestão de alimentos que, além de fornecerem a nutrição, promovem a saúde, como os alimentos funcionais adicionados de probióticos, que auxiliam no equilíbrio da microbiota intestinal, é de vital importância. Em virtude do crescente interesse da indústria e da comunidade científica por novos produtos probióticos, o desenvolvimento de uma sobremesa láctea que permita a adição de probióticos, como o manjar branco, é promissor. O presente trabalho visou desenvolver um manjar branco com a adição dos microrganismos potencialmente probióticos, Lactobacillus paracasei subsp. paracasei e/ou Bifidobacterium longum, adicionados isoladamente e em co-cultura, e avaliar o comportamento dos probióticos e as características do produto ao longo do seu armazenamento refrigerado. Quatro tratamentos de manjar branco foram produzidos (com 3 repetições cada): T1 (controle - sem a adição de culturas), T2 (com Bifidobacterium longum), T3 (com Lactobacillus paracasei) e T4 (com B. longum + L. paracasei). O produto foi avaliado sensorialmente (após 7, 14 e 21 dias de armazenamento a 4±1°C, através de escala hedônica estruturada, com 24 provadores não treinados em cada período) e, durante o seu armazenamento por até 28 dias, microbiologicamente quanto à viabilidade dos probióticos e à contagem de contaminantes (coliformes, Escherichia coli, Staphylococcus spp. e bolores e leveduras) e quanto às suas características físico químicas (umidade, pH) e de textura instrumental. Durante o armazenamento dos produtos por 28 dias, as populações médias de L. paracasei aumentaram de 6,6 para 8,6 log UFC/g e de 6,4 para 7,3 log UFC/g, para T3 e T4, respectivamente. B. longum revelou populações sempre entre 7,3 e 7,5 log UFC/g e entre 7,1 e 7,5 log UFC/g para T2 e T4, respectivamente. O manjar T3 resultou em uma redução mais acentuada do pH (p<0,05), mas a umidade não foi significativamente distinta para os diferentes produtos (p>0,05). A firmeza de todos os tratamentos de manjar branco estudados aumentou ao longo do armazenamento e o manjar T2 apresentou menor firmeza a partir de 14 dias de armazenamento. No entanto, essa diferença não foi observada durante a análise sensorial do manjar branco para nenhum dos tratamentos. De fato, a avaliação sensorial não detectou diferenças evidentes da adição de culturas isoladas ou em co-cultura de bifidobacteria e L. paracasei nas características sensoriais. Não foi observada nenhuma diferença significativa entre os tratamentos (p = 0,06) durante o período de vida-de-prateleira de 21 dias (p = 0,24). Entretanto, foi observada uma tendência de melhores notas para os manjares adicionados de microrganismos probióticos, comparados ao manjar branco controle e uma tendência de redução das notas quando ambos os microrganismos foram adicionados. A adição de Lactobacillus paracasei e Bifidobacterium longum ao manjar branco resultou em um produto potencialmente probiótico e com excelentes atributos sensoriais, particularmente quando a adição das culturas foi realizada individualmente. / The ingestion of foods that promote health in addition to providing basic nutrition, like foods supplemented with probiotics cultures, which may exert a positive effect on the gut indigenous microbiota is becoming increasingly important. The development of a non-fermented dairy dessert which allows the supplementation with probiotics, like coconut flan, appears to be a good option, due to the growing interest that food companies and the scientific community have demonstrated in new probiotic products. The present research aimed to study the viability of Lactobacillus paracasei subsp. paracasei and Bifidobacterium longum, added as single cultures or in co-culture, in coconut flan supplemented with these potentially probiotic cultures and to evaluate the behavior of the probiotics and the features of the product during refrigerated storage. Coconut flans were produced with no addition of cultures (T1 - control), or supplemented with Bifidobacterium longum (T2), Lactobacillus paracasei subsp. paracasei (T3) and B. longum + L. paracasei (T4). The products were sensory evaluated (after 7, 14 and 21 days of storage, at 4±1°C, employing a structured hedonic scales, with 24 untrained panelists at each period) and monitored microbiologically for the viability of the probiotics and the counts of contaminants (coliforms, Escherichia coli, Staphylococcus spp., yeasts and moulds), as well as for their instrumental texture profile and their physicochemical features (pH, moisture) through the 28 days of storage at 4±1ºC. During storage of the products for 28 days, the mean populations of L. paracasei increased from 6.6 to 8.6 log CFU/g and from 6.4 to 7.3 log CFU/g, for T3 and T4, respectively. B. longum presented populations always between 7.3 and 7.5 log CFU/g, and between 7.1 and 7.5 log CFU/g for T2 and T4, respectively. Coconut flan T3 underwent higher decreases in pH values (P<0,05). On the other hand, moisture showed no significant differences (P>0,05) between trials and during the shelf life period. The firmness of all coconut flans studied increased during storage, and coconut flan T2 presented lower firmness after 14 days of storage. Nevertheless, this difference was not detected during the sensory evaluation of coconut flans. In fact, the sensory analyses did not shown marked differences from the addition of probiotic cultures of bifidobacteria and L. paracasei as single cultures or in co-culture, on sensory features. No significant differences between trials (P=0,06) and during the 21 days of shelf life period (P=0,24) were detected. However, a tendency of better scores for the coconut flans supplemented with the probiotic microorganisms, compared with the control product, and a tendency of reduction of scores when both microorganisms were presented in the coconut flan formulation were observed. The supplementation of coconut flans with Lactobacillus paracasei and Bifidobacterium longum resulted in great potential as a functional food, and with high sensory acceptability, particularly when single cultures were employed.

A ingestão de alimentos que, além de fornecerem a nutrição, promovem a saúde, como os alimentos funcionais adicionados de probióticos, que auxiliam no equilíbrio da microbiota intestinal, é de vital importância. Em virtude do crescente interesse da indústria e da comunidade científica por novos produtos probióticos, o desenvolvimento de uma sobremesa láctea que permita a adição de probióticos, como o manjar branco, é promissor. O presente trabalho visou desenvolver um manjar branco com a adição dos microrganismos potencialmente probióticos, Lactobacillus paracasei subsp. paracasei e/ou Bifidobacterium longum, adicionados isoladamente e em co-cultura, e avaliar o comportamento dos probióticos e as características do produto ao longo do seu armazenamento refrigerado. Quatro tratamentos de manjar branco foram produzidos (com 3 repetições cada): T1 (controle - sem a adição de culturas), T2 (com Bifidobacterium longum), T3 (com Lactobacillus paracasei) e T4 (com B. longum + L. paracasei). O produto foi avaliado sensorialmente (após 7, 14 e 21 dias de armazenamento a 4±1°C, através de escala hedônica estruturada, com 24 provadores não treinados em cada período) e, durante o seu armazenamento por até 28 dias, microbiologicamente quanto à viabilidade dos probióticos e à contagem de contaminantes (coliformes, Escherichia coli, Staphylococcus spp. e bolores e leveduras) e quanto às suas características físico químicas (umidade, pH) e de textura instrumental. Durante o armazenamento dos produtos por 28 dias, as populações médias de L. paracasei aumentaram de 6,6 para 8,6 log UFC/g e de 6,4 para 7,3 log UFC/g, para T3 e T4, respectivamente. B. longum revelou populações sempre entre 7,3 e 7,5 log UFC/g e entre 7,1 e 7,5 log UFC/g para T2 e T4, respectivamente. O manjar T3 resultou em uma redução mais acentuada do pH (p<0,05), mas a umidade não foi significativamente distinta para os diferentes produtos (p>0,05). A firmeza de todos os tratamentos de manjar branco estudados aumentou ao longo do armazenamento e o manjar T2 apresentou menor firmeza a partir de 14 dias de armazenamento. No entanto, essa diferença não foi observada durante a análise sensorial do manjar branco para nenhum dos tratamentos. De fato, a avaliação sensorial não detectou diferenças evidentes da adição de culturas isoladas ou em co-cultura de bifidobacteria e L. paracasei nas características sensoriais. Não foi observada nenhuma diferença significativa entre os tratamentos (p = 0,06) durante o período de vida-de-prateleira de 21 dias (p = 0,24). Entretanto, foi observada uma tendência de melhores notas para os manjares adicionados de microrganismos probióticos, comparados ao manjar branco controle e uma tendência de redução das notas quando ambos os microrganismos foram adicionados. A adição de Lactobacillus paracasei e Bifidobacterium longum ao manjar branco resultou em um produto potencialmente probiótico e com excelentes atributos sensoriais, particularmente quando a adição das culturas foi realizada individualmente. / The ingestion of foods that promote health in addition to providing basic nutrition, like foods supplemented with probiotics cultures, which may exert a positive effect on the gut indigenous microbiota is becoming increasingly important. The development of a non-fermented dairy dessert which allows the supplementation with probiotics, like coconut flan, appears to be a good option, due to the growing interest that food companies and the scientific community have demonstrated in new probiotic products. The present research aimed to study the viability of Lactobacillus paracasei subsp. paracasei and Bifidobacterium longum, added as single cultures or in co-culture, in coconut flan supplemented with these potentially probiotic cultures and to evaluate the behavior of the probiotics and the features of the product during refrigerated storage. Coconut flans were produced with no addition of cultures (T1 - control), or supplemented with Bifidobacterium longum (T2), Lactobacillus paracasei subsp. paracasei (T3) and B. longum + L. paracasei (T4). The products were sensory evaluated (after 7, 14 and 21 days of storage, at 4±1°C, employing a structured hedonic scales, with 24 untrained panelists at each period) and monitored microbiologically for the viability of the probiotics and the counts of contaminants (coliforms, Escherichia coli, Staphylococcus spp., yeasts and moulds), as well as for their instrumental texture profile and their physicochemical features (pH, moisture) through the 28 days of storage at 4±1ºC. During storage of the products for 28 days, the mean populations of L. paracasei increased from 6.6 to 8.6 log CFU/g and from 6.4 to 7.3 log CFU/g, for T3 and T4, respectively. B. longum presented populations always between 7.3 and 7.5 log CFU/g, and between 7.1 and 7.5 log CFU/g for T2 and T4, respectively. Coconut flan T3 underwent higher decreases in pH values (P<0,05). On the other hand, moisture showed no significant differences (P>0,05) between trials and during the shelf life period. The firmness of all coconut flans studied increased during storage, and coconut flan T2 presented lower firmness after 14 days of storage. Nevertheless, this difference was not detected during the sensory evaluation of coconut flans. In fact, the sensory analyses did not shown marked differences from the addition of probiotic cultures of bifidobacteria and L. paracasei as single cultures or in co-culture, on sensory features. No significant differences between trials (P=0,06) and during the 21 days of shelf life period (P=0,24) were detected. However, a tendency of better scores for the coconut flans supplemented with the probiotic microorganisms, compared with the control product, and a tendency of reduction of scores when both microorganisms were presented in the coconut flan formulation were observed. The supplementation of coconut flans with Lactobacillus paracasei and Bifidobacterium longum resulted in great potential as a functional food, and with high sensory acceptability, particularly when single cultures were employed.