Fortification of instant Asian noodles with folic acid has the potential to enhance dietary folate intakes. Recent studies show folate deficiency is prevalent in many countries. Furthermore, this vitamin is unstable upon exposure to light, air, heat and extreme conditions of acidity and alkalinity. Internationally, folate in foods has traditionally been analysed by a microbiological assay, however, due to the extensive time required for sample preparation and analysis, alternative procedures for analysis require consideration. The aims of the current study have been to investigate the stability of added folic acid in fortified instant fried noodles by analytical methods of capillary electrophoresis and reversed-phase HPLC. Additionally, procedures for the microencapsulation of folic acid by spray drying have been evaluated along with their significance in increasing the stability of the vitamin during processing and boiling of instant noodles. Optimisation of capillary electrophoretic conditions showed that the maximum response of folic acid relative to an internal standard was achieved using various concentrations of phosphate and borate. Analytical parameters including the effects of pH, voltage and temperature were studied along with enzymatic treatments for liberation of folic acid from the noodle matrix based. Higher recoveries were obtained using the enzymes however these exceeded 100% due to sample matrix interference. Standard addition or internal calibration were both effective in correcting for matrix interferences. Comparative investigations with reversed-phase HPLC confirmed the results obtained with the capillary electrophoresis. Using either a phosphate based buffer in conjunction with an ion-pairing agent at alkaline pH or an acidic mobile phase, the results attained were in good agreement as folic acid exhibited excellent stability under typical processing conditions. Various food approved hydrocolloids were evaluated for encapsulation of folic acid by spray drying. Incorporation of the microcapsules into formulations of instant fried noodles showed that after boiling the folic acid was chemically degraded to some extent and leaching also occurred. The microcapsules exhibited similar properties regardless of the binding agent used, with losses still occurring during the boiling stage. In order to enhance the structural integrity of the spray dried microcapsules, CaCl2 was used as a cross-linking agent for capsules prepared using alginate or pectin binding agents. Considerable increases in retention of core material were observed as the network exhibited a reduction in swelling and hydration, and subsequently a decrease in the release of folic acid. In summary, capillary electrophoresis and reversed-phase HPLC provided excellent separation and good quantitatation of added folic acid in instant Asian noodles. Excellent resolution was obtained between the sample matrix interference of instant noodles and the analysed vitamin. Folic acid displayed high stability throughout the processing of instant noodles whereas there was consistent evidence that unencapsulated folic acid was degraded during boiling. Microencapsulation of folic acid with combinations of alginate and pectin as the binding agents, proved to be effective in maintaining folic acid stability when calcium treatment was performed after spray drying. These findings provide an effective way to retain folic acid used in fortifying Asian instant noodles.

Made available in DSpace on 2015-05-14T12:11:48Z (GMT). No. of bitstreams: 1 arquivototal.pdf: 913703 bytes, checksum: ecda216ec312651e74d7addf92d0ae67 (MD5) Previous issue date: 2008-06-11 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / L objectif de notre étude est de faire une analyse d interprétation de l oeuvre Le Concept d Angoisse (Begrebet Angest, 1844) de Kierkegaard, particulièrement des phénomènes de liberté et de non-liberté. Nous avons commencé la recherche par une tentative d explication de la méthode de communication indirecte, utilisée par le philosophe. En effet, nous interprétons que le sens philosophique du pseudonyme Vigilius Haufniensis (veilleur ou sentinelle de Copenhague) montre l originalité avec laquelle les questions, principalement de la constitution du « moi », sont abordées en relation avec la tradition. La thématique de l angoisse à partir de l oeuvre Le Concept d Angoisse, n est plus um thème parmi les autres dans la philosophie de Kierkegaard, devenant le thème-clé révélateur de ce que l être humain est en essence. Cette dissertation focalisera donc son analyse sur la question de la synthèse constitutive de l homme. Cette synthèse n est pas donnée d avance, mais doit être réalisée. Cela signifie précisément le devenir de l homme, c est à dire le parcours de la liberté. L angoisse révélatrice du devenir du moi implique une réflexion sur le temps, car nous ne sommes pas angoissés devant le présent, mais devant le futur. Ainsi l angoisse et l instant s équivalent en tant qu intersection du temporel et de l éternel dans l existence. Pour cette raison, l instant se revêt d une importance décisive pour mettre em marche le devenir de l homme. La liberté, ainsi entendue, s oppose totalement à la conception de libre arbitre, c est à dire, au choix arbitraire entre le bien et le mal, entre ceci et cela. Nous terminons notre travail en indiquant la structure formelle de non-liberté dans le mépris de l instant, c est à dire que le devenir de l homme établit la liberté comme perte de liberté. / O objetivo de nosso estudo é fazer uma análise interpretativa da obra O Conceito de Angústia (Begrebet Angest, 1844) de Kierkegaard, particularmente dos fenômenos da liberdade e da não-liberdade. Principiamos a pesquisa com uma tentativa de explicitar o método da comunicação indireta, utilizado pelo filósofo. Com efeito, interpretamos que o sentido filosófico do pseudônimo Vigilius Haufniensis (vigia ou vigilante de Copenhague) aponta para a originalidade com que as questões, principalmente da constituição do eu , são abordadas em relação à tradição. A temática da angústia, a partir da obra O Conceito de Angústia, deixa de ser um tema entre outros na filosofia de Kierkegaard, para ser o temachave desvelador do que o ser humano em essência é. A presente dissertação, portanto, focará sua análise na questão da síntese constituinte do homem. Esta síntese não está dada de antemão, mas necessita ser realizada. Isto significa precisamente o devir do homem, isto é, o percurso da liberdade. A angústia reveladora do devir do eu , implica numa reflexão sobre o tempo, pois não nos angustiamos ante o presente, mas pela possibilidade, pelo futuro. Daí que a angústia e o instante se equivalem, enquanto intersecção do temporal e do eterno na existência. Por esta razão, o instante reveste-se de uma importância decisiva para pôr em marcha o devir do homem. A liberdade, assim entendida, opõe-se frontalmente a concepção de livre arbítrio, isto é, a escolha arbitrária entre o bem ou o mal, entre isto ou aquilo. Finalizamos o nosso trabalho indicando a estrutura formal da não-liberdade no desprezo do instante, isto é, o devir do homem estabelece a liberdade como perda da liberdade.

O Brasil é um grande produtor e consumidor de café. A bebida é a segunda mais consumida no país. O café solúvel é uma alternativa para o consumo diário visto que dispensa todo aparato de preparo da bebida, sendo necessária apenas água quente. O tamanho de partícula seca está diretamente ligado à densidade aparente do produto. Foram realizados testes de secagem de extrato de café em spray-dryer com atomização por disco rotativo e fluxo co-corrente variando-se a temperatura do ar de entrada (140 - 170 °C) e rotação do disco atomizador (27000 - 33000 rpm). A análise de tamanho de partícula mostrou tendência de partículas maiores quanto menor a temperatura de secagem (26 - 36 µm). Notou-se a influência tanto da temperatura quanto da rotação do disco atomizador na análise da atividade de água. A densidade aparente não se mostrou significativamente alterada pelos parâmetros estudados nos experimentos. / Brazil is a big producer and consumer of coffee. The drink is the second most consumed in the country. Instant coffee is an alternative for daily consumption since it dispenses with all the apparatuses for preparing the drink, being necessary only hot water. The dry particle size is directly related to the bulk density of the product. Coffee extract drying tests were made in a co-current flow spray-dryer with atomization by disc with a varying inlet air temperature (140 - 170 °C) and disc velocity (27000 - 33000 rpm). The particle size analysis has shown the tendency for bigger particles to form at lower drying temperatures (26 - 36 µm). The influence of inlet air temperature and the atomizer disc spin velocity were noted in water activity analysis. The bulk density was not significantly modified by the parameters studied in the experiments.

Orientador: Yoon Kil Chang / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-17T11:10:29Z (GMT). No. of bitstreams: 1 VernazaLeoro_MariaGabriela_D.pdf: 8287795 bytes, checksum: a64048a016fa41109e78ee329b64b6fb (MD5) Previous issue date: 2011 / Resumo: A demanda por produtos com melhor qualidade nutricional e funcional tem aumentado nos últimos anos. O mercado de alimentos funcionais está aumentando no Brasil apresentando um crescimento superior a 50 % desde 2002. A soja e seus derivados apresentam grande potencial no mercado de alimentos funcionais, especialmente devido à presença das isoflavonas e ao alto teor protéico. Por outro lado, o amido resistente, considerado como um componente da fibra alimentar, não é digerido pelas enzimas presentes no sistema digestóriio dos seres humanos, mas pode ser fermentado pelas bactérias presentes no cólon, produzindo ácidos graxos de cadeia curta, trazendo benefociios á saúde das pessoas. O mercado mundial de macarrão instantâneo vem crescendo a taxas relativamente altas, maior do que o índice apresentado por sua própria categoria (massas alimentícias). O macarrão instantâneo, por ser um produto frito, contém uma alta porcentagem de óleo. Atualmente existe uma grande preocupação relacionada à saúde e ao consumo de alimentos com alto teor de gordura. Por isso, existe a necessidade de desenvolver produtos com melhor valor nutricional e a importância na utilização de novas tecnologias. A fritura a vácuo é uma forma alternativa de cozimento, a qual aumenta a qualidade dos alimentos desidratados. O objetivo geral deste trabalho visou o desenvolvimento de macarrão instantâneo funcional pela adição de amido resistente e isolado protéico de soja obtidos pelos processos de fritura convencional e a vácuo. Para alcançar o objetivo geral, o trabalho foi realizado em 3 etapas: i) Estudo da adição de sal (0-3 %) e de goma guar (0-1,5 %) na produção de macarrão instantâneo obtido pelo processo de fritura convencional, otimizando-se a formulação através da Metodologia de Superfície de Resposta, para obter um produto com características tecnológicas adequadas (baixo teor de gordura e boa firmeza); ii) Estudo da adição de 10 % de três amidos resistentes comerciais diferentes (Hi Maize 260, Promitor e farinha de banana verde) para estudar as propriedades reológicas e escolher a melhor formulação para obtenção de macarrão instantâneo funcional obtido pelos processos de fritura convencional e a vácuo, visando-se a obtenção de um produto com baixo teor de gordura, boa textura e alto teor final de amido resistente, e por ótimo; iii) Estudo da adição de amido resistente tipo 3 (AR3) (0-16 %) e de isolado protéico de soja (0-16 %) na produção de macarrão instantâneo obtido pelos processos de fritura convencional e a vácuo, visando-se a otimização da formulação através da Metodologia de Superfície de Resposta, com intuito de obter um produto com melhores características tecnológicas (baixo teor de gordura e boa firmeza), funcionais e nutricionais (alto teor de fibra e de proteína). Na primeira etapa, os resultados mostraram que a adição de goma guar e sal à formulação de macarrão instantâneo alteraram as propriedades da massa e a qualidade do produto final. Os maiores valores de absorção de gordura e os menores valores de firmeza foram obtidos quando utilizados valores médios das duas variáveis, enquanto que os menores valores foram alcançados ao utilizar os níveis extremos, ou seja, altos níveis de uma variável e baixos da outra, ou vice versa. Analisando os resultados obtidos no delineamento central composto rotacional (DCCR) foi possível escolher uma formulação adequada para dar continuidade ao estudo. Portanto, foi escolhido como ponto ótimo uma formulação com 0,22 % de goma guar e 2 % de sal para obter macarrões instantâneos de boa qualidade, com um teor de gordura moderadamente mais baixo e uma firmeza intermediária. Na segunda etapa, as misturas de farinha de trigo com 10 % de Hi Maize (HM10) (AR2) e Promitor (Prom10) (AR3) n? afetaram significativamente as propriedades reológicas da massa, quando comparados com a mistura com 10 % de farinha de banana verde (Ban10) que alterou significativamente a estabilidade da massa e o indice de tolerância à mistura. Os macarrões instantâneos Prom10 apresentaram as melhores propriedades tecnológicas, sendo que foram obtidos os menores valores de absorção de gordura e os maiores valores de firmeza, quando comparados com os macarrões instantâneos HM10 e Ban10. De uma forma geral, as amostras obtidas pelo processo de fritura a vácuo apresentaram menor teor de gordura, quando comparados aos macarrões obtidos pelo processo de fritura convencional. Concluindo, foi possível obter macarrões instantâneos funcionais com as três formulações diferentes estudadas, pois as amostras apresentaram um teor de amido resistente maior que 3 %, podendo ser declarados como fonte de fibra pela legislação brasileira. Na terceira etapa, as superfícies de resposta mostraram que a adição de amido resistente AR3 e de isolado protéico de soja diminuiu a absorção de gordura quando utilizados os dois processos de fritura (convencional e vácuo). No entanto, os macarrões instantâneos obtidos pelo processo de fritura convencional apresentaram teores de gordura maiores (18,28 - 25,09 %) do que os obtidos pelo processo de fritura a vácuo (18,08 e 22,26 %). Em ambos os processos foi possível obter macarrões instantâneos com um teor de amido resistente significativo (acima de 3 % para todos os ensaios). Na analise de textura, os macarrões obtidos pelo processo de fritura convencional apresentaram uma firmeza maior do que os obtidos pelo processo de fritura a vácuo. As superfícies de resposta mostraram que a adição de amido resistente e de isolado protéico de soja afetaram a firmeza dos macarrões devido à diluição das proteínas do glúten, apresentando macarrões menos firmes. Finalmente, independente do processo de fritura utilizado, ao adicionar 12 % de AR3 e 8 % de IPS foi possível desenvolver um produto funcional com alto teor de fibras, alto teor de proteínas, presença de isoflavonas e com um perfil de aminoácidos melhorado / Abstract: A higher demand for products with better quality has increased the use of new ingredients and new technologies. Therefore, nowadays, there is a greater demand for functional foods. The functional food market is growing in Brazil, showing a 50 % increase since 2002. Soybean and its derivatives present good potential in the functional food market, especially due to the presence of isoflavones and the quality of its protein and polypeptides. On the other hand, resistant starch, considered as a food fiber component, is poorly digested by the enzymes present in the human digestive system, but can be fermented by bacteria present in the colon, producing short chain fatty acids that provide health benefits to the consumer. The world instant noodle market has been growing at relatively high rates, higher than the rate presented by the category as a whole. Since they are fried products, instant noodles contain high levels of residual oil. Currently, there is a considerable concern about health with respect to the consumption of high fat foods. Therefore, there is a need to develop products with enhanced nutritional value and the use of new technologies. The vacuum frying process is an alternative way of cooking, which increases the quality of dehydrated foods when compared to the conventional deep-frying process. The objective of the present work was to develop instant noodles with functional properties, using both conventional and vacuum frying processes to reduce oil absorption and hence caloric content, by the partial substitution of wheat flour with soy protein isolate and resistant starch. To achieve the overall objective, the work was divided into three stages: i) Study of the addition of salt (0-3 %) and guar gum (0-1.5 %) in the production of instant noodles optimizing the formulation by Response Surface Methodology to obtain a product with appropriate technological characteristics (low in fat and good texture); ii) Study of the addition of 10 % of three different commercial resistant starches, such as Hi Maize (HM) (RS2), Promitor (Prom) (RS3) and green banana flour (GBF) to analyze the rheological properties to produce the best formulation of functional instant noodles obtained by both conventional and vacuum frying, in order to obtain a product with adequate technological properties (low in fat, good texture and high content of resistant starch), and finally, iii) Study of the addition of type 3 resistant starch (RS3) (0-16 %) and soy protein isolate (0-16 %) in the production of instant noodles obtained by conventional and vacuum frying, in order to optimize the formulation by Response Surface Methodology with the objective of obtaining a product with adequate technological properties (low fat and good texture) and high nutritional value (high fiber and protein). In the first stage, the results showed that the addition of guar gum and salt to instant noodles formulation changed the properties of the dough and the final product quality. The highest values of fat absorption and the lowest values of firmness were obtained when intermediate levels of the two variables were used, whereas the lowest values were achieved when using the extreme levels, i.e. high levels of one variable and low of the another, or vice versa. Analyzing the results obtained from the central composite rotational design (CCRD) it was possible to choose a suitable formulation to continue the next stages. Therefore, the instant noodles considered optimum in this stage contained 0.22 % guar gum and 2 % salt, resulting in a product of good quality, with significant lower fat content and intermediate firmness. In the second stage, mixtures of wheat flour with 10 % Hi Miaze 260 (HM10) (RS2) and Promitor (Prom10) (RS3) did not significantly affect dough¿s rheological properties when compared to the mixture with 10 % green banana flour (Ban10), that changed drastically the dough stability and the mixing tolerance index. Prom10 noodles presented the best technological properties, obtaining the lowest values of fat absorption and the highest values of firmness. In general, samples obtained by the vacuum frying process had lower fat content, compared to the samples obtained by the conventional frying process. Using the three different formulations, it was possible to obtain functional instant noodles because all samples presented a resistant starch content higher than 3 %, being possible to be claimed as source of fiber according to the Brazilian Legislation. In the third stage, the response surfaces showed that the addition of both resistant starch and soy protein isolate decreased fat absorption when using both frying processes (conventional and vacuum). However, instant noodles obtained by the conventional frying process presented higher levels of fat than those obtained by vacuum frying. In both cases there was a decrease in resistant starch content. In the texture analysis, noodles obtained by the conventional frying process presented higher firmness values than those obtained with the vacuum frying process. The response surfaces showed that resistant starch and soy protein isolate addition affected the firmness of noodles because of the dilution of gluten proteins, showing noodles with lower firmness. In conclusion, regardless of the frying process used in this study, when added 12 % of RS3 and 8 % of soy protein isolate, it was possible to develop a functional product with high fiber content (close to 8 %), high protein content (close to 11 %), isoflavones and with an improved amino acid profile / Doutorado / Doutor em Tecnologia de Alimentos

La présente étude porte sur l’analyse fondamentale et expérimentale des procédés d’extraction des volatils. Les méthodes conventionnelles d’hydrodistillation et d’entrainement à la vapeur dans l’extraction des composés volatils (huiles essentielles…), impliquent une cinétique ralentie voire bloquée par « le processus paradoxal ». Ce dernier est dû au couplage de la génération interne de vapeur impliquant deux transferts couplés de vapeur (par diffusion) et de chaleur (par conduction). Ces deux transferts sont alors dirigés de la surface d’échange vers l’intérieur. Seul un processus de transfert partiel de la vapeur par front progressif assure l’évolution du processus. La cinétique est ainsi inévitablement lente, générant un niveau élevé de consommation d’énergie et induisant une dégradation potentielle de la matière extraite. Pour faire face à cette situation, une modification du type de transfert est essentielle. Nous avons opté pour un transfert de type Darcy au lieu du transfert de Fick, soit un gradient de pression totale au lieu du gradient de pression partielle comme « driving force ». Nous avons ainsi choisi la Détente Instantanée Contrôlée DIC comme procédé générant, suite à la détente vers le vide, une autovaporisation instantanée couplée à un grand gradient de pression totale de l’intérieur du matériau vers le milieu environnant sous vide. La détente instantanée contrôlée (DIC) a été étudiée, selon la méthodologie des plans d’expériences dans le but d’évaluer l’impact des variables opératoires sur l’extraction et de définir les paramètres optimums. Le nombre de cycles et le temps de traitement ont été pris comme paramètres indépendants. Ces paramètres sont appropriés pour représenter les aspects mécaniques et thermiques du processus DIC. L’extraction directe de l’huile essentielle du bois de santal par DIC-MP, gérée essentiellement par le nombre de cycles, indépendamment du temps de traitement, est une autovaporisation des composés volatils. Cette nouvelle méthode a ensuite été comparée tout au long de sa mise en application à l’hydrodistillation. Alors que la méthode traditionnelle d’extraction de l’huile essentielle du bois de santal requiert 140 h, l’optimisation de la DIC nous a permis de réaliser l’extraction en seulement 6 minutes, avec des rendements pratiquement similaires. Dans un dernier temps, une approche écologique et une compréhension du phénomène mis en jeu pour l’extraction des huiles essentielles par DIC ont été abordées. La rapidité de la procédure, la réduction du coût énergétique et le bon impact environnemental font de la DIC une technique industrielle particulièrement innovante et hautement attrayante. / This study focuses on fundamental analysis and experimental work carried out on extraction via conventional and innovative processes. The extraction of volatile compounds (essential oils ...) through hydrodistillation or steam distillation as conventional methods is slowed or even blocked because of "the paradoxical process". The latter is due to the coupling of vapor and heat transfers, both directed from the exchange surface towards product core. Only partial vapor transfer by progressive forehead ensures the evolution of the process. The kinetics is so inevitably slow, implying high energy consumption and inducing a high degradation of both extracted and residual material. To face this situation, changing the nature of the transfer is essential. We considered the total pressure gradient instead of the vapor pressure gradient as "driving force". Instant Controlled Pressure Drop DIC was used. Instant releasing of high pressure/high pressure towards a vacuum leads to instant autovaporisation, implying a Darcy-type transfer of vapor within the material to the surrounding medium vacuum. Instant Controlled Pressure Drop (DIC) was investigated, according to the Response surface methodology RSM in order to evaluate the impact of process variables on the extraction and to define the optimal settings. The number of treatment cycles and treatment time were taken as independent parameters. These parameters were appropriated to represent both mechanical and thermal impacts of DIC process. Direct extraction of the essential oil of sandalwood DIC-MP, managed primarily by the number of cycles, regardless of treatment time, is an autovaporization of volatile compounds. This new method was then compared throughout its application to steam distillation. While traditional extraction method requires 140 hours, optimized DIC allowed performing essential oil extraction of sandalwood in only 6 minutes, with substantially similar yields. Finally, environment approach and understanding of the phenomena involved in DIC extraction of essential oils were addressed. By dramatically reducing the treatment time and the energy consumption, DIC is a particularly innovative, exceptionally effective and highly attractive environment-friendly essential oil extraction technique.

On aura essayé, dans notre période où des actes meurtriers sont commis au nom de Dieu, de réévaluer la compréhension de celui-ci dans la philosophie contemporaine de Kant à Lévinas. En effet, là où autrefois Dieu réglait le régime de signification de la vie et de la mort, jusqu'à déterminer le sens du sacrifice de cette vie, la philosophie contemporaine tente de dégager – c'était du moins notre thèse principale – un Dieu déceptif et non plus tout-puissant. Ce Dieu ne justifierait ainsi plus le sens de la vie, mais décevrait le sens de celle-ci en l'ouvrant non pas à la promesse d'une vie après la mort, mais à la finitude comme telle. Cette ouverture divine à la finitude, ouvre en cela même à des injonctions éthiques et politiques. Si « Dieu est mort », ainsi, c'est en tant que, dans sa mort, il ouvre également l'instant de la mort en général : la mienne et celle de l'Autre – a fortiori –, en intimant chacun et chaque autre à se veiller dans une Bien-veillance soucieuse de la mortalité d'Autrui. A la conséquence de quoi, on aura dernièrement voulu penser, contre notre tradition métaphysique patriarcale, non plus un Dieu-le-Père, mais un Dieu comme Mère, dont la maternité, selon Lévinas, serait accueil inconditionnel de l'Autre, responsabilité infinie pour sa vie et pour sa mort. / We would have try, in our area where murderous acts are committed in the name of God, to reevaluate his understanding in contemporary philosophy from Kant to Levinas. In point of fact, there were formerly God solved the meaning regime of life and death, up to determine the sense ofthis life's sacrifice, the contemporary philosophy tempts to clarify - it is at the very least our mainthesis - a deceptive God ( Kant ) and neither all-mighty. This God thus wouldn't justify the meaning of life, but deceived it's meaning in opening it not to the promise of life after death, but to a finiteness as such. This divine opening to finiteness, opens in itself ethical and political injunctions. If "God is dead", so, it is a such that, is his death, he also opens the instant of death in general : mine and others - all the more so - ordering each and everyone to attend to a Good-attending, mindful of Other's morality. In the consequence of what, we would lately have wanted to think, asour metaphysic patriarchal tradition, not anymore a God-the-Father, but a God as a Mother, whosemotherhood, according to Levinas, would be an unconditional welcome of the Other, infinite responsibility for it's life and death.

The Swedish financial market for instant loan companies (paydayloan companies), has like in other countries gained a lot of criticism from media. Criticism is mainly due to reports of the number of increased claims for payment orders and due to increasing numbers of people getting into debts, but also as a basis for unfair costs. In Finland, a new law was introduced to improve consumer protection in 2013. The act has inspired the Swedish government to appoint the investigation SOU 2016:68, which, like the law introduced in Finland, has proposed, an interest rate limit for instant loans. The purpose of the paper is to provide a broader picture on how stakeholders of the instant loan credit market views and are expected to be affected by the law change suggestion from investigation SOU 2016:68. The method that has been used is of a qualitative approach, with interviews as a primary source and quantitative data as a secondary source. A survey was sent out to companies from a branch organization on the market of instant loans as well as interviews with concerned authorities. / Bakgrund: På den svenska marknaden för högkostnadskrediter har det sedan införandet av krediten riktats kritik i media. Kritiken har främst sin grund i rapporter om antalet ökade ansökningar om betalningsförelägganden hos Kronofogdemyndigheten, till följd av obetalda snabblån. Men även som grund i oskäliga kostnader och ockeranglagelser mot företag på marknaden. I Finland infördes en ny lag för att förbättra konsumentskyddet under 2013. Lagen har inspirerat den svenska regeringen att tillsätta utredningen SOU 2016:68 som har precis som lagen som infördes i Finland bland annat föreslagit ett ränte-och avgiftstak. Syfte: Syftet med studien är att undersöka hur intressenter på snabblånemarknaden ser på, och påverkas av, förväntade effekter från framlagda lagförslag från utredning SOU 2016:68. Genomförande: Studien har använt en kvalitativ forskningsmetod men använt kvantitativ sekundärdata. Fokus i empiriinsamlingen har varit av kvalitativ karaktär med semi- strukturerade telefonintervjuer. Intervjuer har gjorts med Konsumentverket och Finansinspektionen. En enkät skickades ut till företag på marknaden. Slutsats: Denna studie har visat att Konsumentverket och Finansinspektionen delar uppfattningen om att ränte- och avgiftstaket bör antas då det anses som en viktig reglering för ett stärkt konsumentskydd. Resultaten visar att enbart lite kritik har riktats mot utredningens förslag. C-Finance ansåg att räntetaket inte kommer påverka deras produkter eller kreditprocess i någon större utsträckning. Intressentmodellen har använts för att analysera branschen som helhet och både negativa och positiva effekter har identifierats.

This diploma thesis deals with the topic of core banking systems. The main objective is to analyze the implementation of the SEPA payments into the payment module. The theoretical part defines the concept of core banking systems and its history. It also compares conventional approaches to core banking systems with Islamic ones. The theoretical part also includes chapters about implementation approaches, the most common challenges in implementation and architecture of core banking systems. Next part of thesis is about the basic modules of core banking systems. The practical part is about the analysis of requirements on core banking systems. Especially the requirements that are mandatory from legislation perspective. These are SEPA payments, PSD2 and instant payments. Gap analysis is used as the main method. We chose SEPA payment implemetation as the requirement that we will analyse. There are two possible solutions that can be used. The first one is the customization of the current payment module and the second solution is implementation of the payment hub. The conclusion of the thesis focuses on the best solution for each of two types of bank institutions. The main acquisition of the thesis is the recommended solution for two different types of banks. And second of all, the conclusions which was founded in this thesis should be used for another requirements such as PSD2, the introduction of instant payments, and more.

Social Interaction Technologies (SIT) have broadened the horizon of communication in terms of the way people are able to communicate. It is now possible to interact with others across the world and engage in numerous activities ranging from dating to political movements, hobbies and even professions (Chigona, Chigona, Ngqokelela, & Mpofu, 2009). Adolescents and pre-adolescents especially are inclined to make use of SIT in their social lives with the most popular mode of communication, apart from email, being instant messaging (IM) (Brown, Mounts, Lamborn, & Steinberg, 1993; Bryant, Sanders-Jackson, & Smallwood, 2006; Madden & Rainie, 2003). Adolescents tend to use IM regularly as a tool to maintain relationships and girls especially, use it as a tool to socialise (Jennings & Wartella, 2004; Lenhart, Rainie, & Lewis, 2001). The mobile phone or cell phone, which is another example of an SIT-based communication, has become an established medium of technical, social and commercial communication in South Africa. It has given rise to the development and vast growth of a mobile youth culture who consider it an essential tool for communicating (Bosch, 2008). In South Africa, instant messages may be sent via mobile phone using one of two methods: MXit and the SMS (short messaging service). MXit and the SMS are considered convenient tools of communication as an ongoing conversation in the form of a text message may be maintained in the present (Yoshii, Matsuda, Habuchi, Dobashi, Iwata, & Kin, 2002).

The goal of the thesis is to develop a business plan for an instant natural food replacement operating on the Czech market, analyse the potential and feasibility of this business idea and calculate the financial estimates of the business. In the first part of the thesis, theoretical background on business planning is mapped with special focus on recent developments such as canvas business model, lean canvas and lean startup approach. This is followed by business plan structure which serves as a base for the practical part. Last topic of the theoretical part summarizes current trends in the food industry and especially market with functional food, dietary supplements, powdered food replacement, and anticipated future developments. The practical part of the thesis is constituted by the business plan for the startup selling natural powdered meal-replacement on the Czech market. The goal of this part is to verify the business model by conducting a customer survey, assess the market potential, develop the company strategy and analyse its feasibility based on the financial model for potential use by external stakeholders.