Inledning:I inledningen redogörs för hur köpcentrumsbranschen genomgår en förändring och behovet för upplevelser har växt fram för att fortsätta skapa värde för konsumenten. Syfte:Denna studie ämnar att undersökahur attributen atmosfär, underhållning och mat påverkar konsumentens lojalitet gentemot köpcentrum samt hur denna varierar mellan recreational-oriented consumersrespektive task-oriented consumers. Frågeställningar:Utifrån studiens syftehar följande frågeställningar formulerats: <ol type="1">Hur kan attributen atmosfär, underhållning och mat påverka kundens lojalitet gentemot köpcentrum?  Hur varierar lojalitet gentemot köpcentrum mellan recreational-oriented consumers och task-oriented consumers? Teori: I studiens teoriavsnitt presenteras mer djupgående förklaringar kring köpcentrum, upplevelse och shoppingvärde. Vidare beskrivs även attributen atmosfär, underhållning och mat samt kundtillfredsställelse, lojalitet och shopping orientations mer utförligt. Metod: Studien är baserad på en metod av kvantitativ karaktär och det har tillämpats en tvärsnittsdesign där en enkät har utformats. Det empiriska materialet har sedan analyserats med hjälp av ANOVA och korrelationsanalyser. Slutsats: Det har kunnat konstateras hur det inte räcker med en indelning i recreational-oriented och task-oriented consumers, istället har ett tredje segment upptäckts, de platsorienterade konsumenterna. Ytterligare har det även kunnat påvisas hur attributen atmosfär, underhållning och mat påverkar lojalitet gentemot köpcentrum. / Introduction:  The shopping center industry is undergoing a change. Experiences have become increasingly important in order to continue to create value for the consumer. Purpose:This study intends to examine how the attributes atmosphere, entertainment and food have an effect on the loyalty towards shopping centers.Further the study intents to examine if the loyalty varies between recreational-oriented and task-oriented consumers.  Research questions: Based on the purpose whit this study the following research questions that have been phrased:  <ol type="1">How can the atmosphere, entertainment and food attributes affect the consumer's loyalty towards shopping centers? How does loyalty towards shopping centers vary between recreational-oriented consumers and task-oriented consumers? Theory: The study's theoretical section presents more in-depth explanations about shopping centers, experiences and shopping value. Further have atmosphere, entertainment, food, consumer satisfaction, loyalty and shopping orientations been explained more profound. Method: The study is based on a method of quantitative character and a cross-sectional design has been applied where a survey has been distributed. The empirical material has been analyzed using ANOVA and correlation analysis. Conclusion: It has been discovered that the division into two shopping segments isn’t enough instead a third segment, the place-oriented, has been found. Further, do the attributes atmosphere, entertainment and food affect the loyalty towards shopping centers.

Bakgrund: Enligt Världshälsoorganisationen (WHO) utgör ohälsosamma matvanor den största risken för ohälsa i Europa. Sveriges regering belyser även ohälsosamma matvanor som den största risken till för tidig död. Svenskarnas intag av hälsosam mat har visat sig vara bristfälligt. Den målgrupp som har sämst matvanor är unga vuxna kvinnor och män. Tidigare studier har även visat på att de kostråd Livsmedelsverket förmedlar inte alltid anses trovärdiga. Syfte: Syftet med denna studie var att undersöka uppfattningar om hälsosam mat och attityder till Livsmedelsverkets kostråd hos unga kvinnor och män i åldern 18 till 30 år. Metod: Denna studie genomfördes med en beskrivande kvalitativ metod med semistrukturerade intervjuer som datainsamlingsmetod. Urvalet skedde genom ett ändamålsenligt urval. Totalt rekryterades tio deltagare, sex kvinnor och fyra män. Samtliga deltagare medverkade frivilligt i studien. Den analysmetod som tillämpades var kvalitativ manifest innehållsanalys. Resultat: Resultatet visade på att samtliga deltagare ansåg frukt, bär och grönsaker som hälsosamt. Uppfattningar gällande vad som är hälsosam mat utöver detta överensstämde inte fullt ut med de kostråd Livsmedelsverket förmedlar, då olika åsikter om fett, mejeriprodukter, fisk och skaldjur samt rött kött och charkprodukter framkom. Attityden till en del av Livsmedelsverkets kostråd visade sig i denna studie vara negativ bland flera av deltagarna. Detta gällde främst råden angående fett, mejeriprodukter och proteinkällor. Slutsats: Att arbeta aktivt för att skapa en mer enhetlig bild av innebörden av hälsosam mat kan därför vara av vikt. Genom informationsförmedling från en och samma vetenskapligt grundad källa kan matvanorna hos befolkningen förbättras. Detta kan även medföra att en mer positiv attityd till de fullständiga kostråden ökar. / Background: According to the World Health Organization (WHO), unhealthy eating habits represent the primary cause of illness in Europe. The Swedish Government also highlights unhealthy eating habits as the primary cause of premature death. Swedes´ consumption of healthy food has further proved to be insufficient from a health perspective. Young women and men have generally the poorest eating habits. Previous studies have shown that the dietary recommendations provided by the National Food Agency are in addition not always considered credible. Purpose: The purpose of this study is to investigate perceptions of healthy food and attitudes towards the National Food Agency's dietary guidelines amongst women and men aged 18 to 30 years. Method: The study was conducted with a descriptive qualitative method with semi-structured interviews as data collection method. Selection was made through a targeted selection. In total, ten participants were recruited, six women and four men. They all participated on a voluntary basis. The analytical method applied was qualitative manifest content analysis. Results: All participants considered fruit, berries and vegetables to be healthy food. Perceptions of the participants regarding what constitutes healthy food in addition to this proved to be partly out of line with the recommendations of the National Food Agency. Different opinions about fat, dairy products, fish and shellfish as well as red meat and char products emerged. The attitude towards some of the National Food Agency's dietary guidelines turned out to be negative among several of the participants. This mainly concerned the advice on fat, dairy products and protein sources. Conclusion: Working actively to create a more unified and correct view of what constitutes healthy food is therefore important. By providing information from one and the same scientifically based source, knowledge and as a result eating habits of the population can be improved. This can also generate a more positive attitude towards the complete dietary guidelines.

Au cours de la dernière décennie, la méthode d’analyse isogéométrique (AIG) a attiré l’attention des chercheurs grâce à ses capacités supérieures à la méthode standard des éléments finis (MEF). Le concept AIG utilise les mêmes fonctions de base que celles utilisées dans la conception assistée par ordinateur (CAO) pour l’approximation des champs inconnus tels que les déplacements, pression interstitielle ou la température dans la solution des éléments finis d’un problème thermo–hydro–mécanique (éventuellement couplé). Parmi les caractéristiques les plus importantes d’AIG, la régularité, le taux de convergence et surtout sa continuité intrinsèque d’ordre supérieur représentent une nette amélioration par rapport à la méthode standard des éléments finis, permettant d’obtenir des avantages computationnels significatifs en termes de précision de la solution et de efficacité.Ce travail tente d’exploiter les caractéristiques d’AIG pour la résolution numérique des problèmes hydromécaniques (HM) couplés dans les géomatériaux de second gradient de type poro–élastoplastiques partiellement saturés. D’une part, le modèle second gradient appartenant à la théorie des milieux continus avec microstructure assure l’objectivité des résultats en présence de phénomènes de localisation de la déformation en termes d’indépendance de maillage de la solution numérique, ce qui ne peut être réalisé avec des modèles constitutifs classiques qui n’implique pas l’intervention d’une longueur interne. D’autre part, la continuité C1 réalisable au moyen de fonctions de base AIG permet une implémentation directe de tels modèles constitutifs d’ordre supérieur, dans une formulation HM dérivée de l’approche de mélange classique. De plus, la régularité des fonctions de base AIG s’est révélée très efficace dans la modélisation de processus couplés caractérisés par de forts gradients hydrauliques – comme la simulation de la propagation d’un front de saturation dans une pente partiellement saturée. Dernier point, mais non des moindres, il convient de noter que, par rapport aux approches existantes basées sur les multiplicateurs de Lagrange, la méthode AIG pour résoudre les problèmes hydromécaniques (HM) couplés dans les matériaux du second gradient saturé et partiellement saturé permet une réduction considérable du nombre de degrés de libertés requis pour atteindre le même niveau de précision. Cela entraîne non seulement une augmentation significative de l’efficacité de calcul, mais permet également d’étendre la formulation du second gradient à l’analyse de problèmes réalistes en 3D, dont la solution a été présentée pour la première fois dans ce travail.La formulation poro–élastoplastique du second gradient développée dans ce travail est mise en œuvre dans le code orienté vers la recherche GeoPDEs, un code IAG–MEF open source écrit en Matlab et développé à l’Université de Pavia. Sur la base des résultats obtenus dans une large série de problèmes aux limites en 2D et 3D analysées dans ce travail, on peut conclure que la combinaison de AIG et d’élastoplasticité du second gradient représente un outil puissant pour la simulation numérique de problèmes géotechniques caractérisés par de forts couplages multiphysiques, un comportement fortement non linéaire du sol, et des gradients de déplacement et de pression interstitielle fortement localisés. / During the last decade, Isogeometric Analysis (IGA) has drawn the attention of the Finite Element community to its superior capabilities over the standard Finite Element Method (FEM). The IGA concept uses the same basis functions used in Computed Aided Design (CAD) for the approximation of the unknown fields such as displacements, pore pressure or temperature in the Finite Element solution of a (possibly coupled) thermo– hydro–mechanical problem. Among the most relevant features of IGA, its smoothness, its convergence rate and particularly its intrinsic higher–order continuity between elements represent a definite improvement over the standard FEM, which allow to obtain significant computational advantages in terms of accuracy of the solution and computa- tional efficiency.This work attempts to exploit the characteristics of IGA for the numerical solution of coupled hydro–mechanical (HM) problems in saturated and partially saturated second gradient poro–elastoplastic geomaterials. On one hand, the second gradient model belonging to the theory of continua with microstructure ensures the objectivity of the results in presence of strain localization phenomena in terms of mesh independence of the numerical solution, which cannot be achieved with classical constitutive models without an internal length scale. On the other hand, the C1–continuity achievable by means of IGA basis functions allows a straightforward implementation of such higher order constitutive models, within a HM formulation derived from the classical mixture approach. In addition, the smoothness of the IGA basis functions proved to be very efficient in the modeling of coupled processes characterized by strong hydraulic gradients – such as the simulation of the downward propagation of a saturation front in a partially saturated slope subject to rainfall infiltration. Last but not least, it is worth noting that, as compared to the existing approaches based on Lagrange multipliers, the IGA approach to the solution of coupled hydro-mechanical (HM) problems in saturated and partially saturated second gradient materials allows a dramatic reduction in the number of degrees of freedoms required to achieve the same level of accuracy. This not only results in a significant increase of the computational efficiency, but also allows to extend the complete second gradient formulation to the analysis of realistic 3D problems, the solution of which has been presented in this work for the first time.The local second gradient poro–elastoplastic formulation developed in this work is implemented in the research-oriented code GeoPDEs, a Matlab open source IGA–FEM code developed at the University of Pavia. Based on the results obtained in a large series of representative 2D and 3D initial–boundary value problems analyzed in this work, it can be concluded that the combination of IGA and the second gradient elastoplasticity represents a powerful tool for the numerical simulation of geotechnical problems characterized by strong multiphysics couplings, highly nonlinear behavior of the soil, and strongly localized displacement and pore pressure gradients.

Submitted by Leticia Schettini (leticia@ufrrj.br) on 2016-10-03T15:58:13Z No. of bitstreams: 1 2011 - Paula Fernanda Chaves Soares.pdf: 2114719 bytes, checksum: 6297f456308144b9c0a8b946d61316f4 (MD5) / Made available in DSpace on 2016-10-03T15:58:13Z (GMT). No. of bitstreams: 1 2011 - Paula Fernanda Chaves Soares.pdf: 2114719 bytes, checksum: 6297f456308144b9c0a8b946d61316f4 (MD5) Previous issue date: 2011-02-15 / Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico - CNPQ / The Histosols are characterized by high organic content, distinguishing this class from others in the Brazilian System of Soil Clasification. Because of this characteristic they are more fragile in face of agricultural use and management than mineral soils. The agricultural drainage is the most important practice that changes soil properties and it is the cause of subsidence, which impacts on other attributes. On the other hand, Histosols are an important natural reservoir of carbon in the soil. However, there are few studies on the dynamics of carbon and nitrogen and potential contribution of greenhouse gases as a result of agricultural usage. The study aims to identify changes in edaphic attributes and dynamics of carbon and nitrogen of Histosols in a floodplain environment in State of Rio de Janeiro, according to types of land use and agricultural management. Three areas with different managements were selected. Two areas are located in Macae municipality, under pasture and annual crop rotation, and the third in Santa Cruz, in Rio de Janeiro city, cultivated with cassava (Manihot esculenta). They were evaluated: chemical and physical attributes, including aggregate stability and specific attributes of Histosols; content soil organic matter (SOM), carbon in the fractions - humin (HUM-C), humic acid (HAF-C) and fulvic acid (C-FAF); stocks of C and N; and flux of gases CO2 and N2O from soil to atmosphere. In general, the area cultivated with cassava had the highest values for the exchangeable cations at all depths; in the first sampling the H value varied from 32.1 to 33.2 cmolc kg-1, and Ca from 20.4 to 15.7 cmolc kg-1. In the second sampling K and P (5.16 to 4.36 cmol c kg-1, and 4 mg kg-1, respectively) were highest in the cassava crop area. The levels of (SOM) were highest in the pasture for the two sampling periods, with values ranging from 306.3 to 249.0 g kg-1 (WB method) and 297.8 to 278,5 g kg-1 (oven method) for the first sampling, and from 303.2 to 153.9 g kg-1 (WB) and 322.9 to 176.1 g kg-1 (oven) in the second period, indicating that this usage is less aggressive to the soil. The physical properties of Histosols may be used to indicate degree of subsidence. Thus, the high values of particle density and bulk density (1.9 and 0.8 Mg m-3); the total volume of pores that ranged from 54 to 60% with the lowest values in the two samplings; and minimum residue and mineral material highest than other usages (0.49 to 0.44 cm and 85.1 cm-1 to 80.7%, respectively) in the cassava area point to the high subsidence ot these soil. As for SOM chemical fractionation, the C_HUM indicated that this fraction had highest expression in all areas. In the second sampling the cassava area showed the lowest values of C-HUM (79.05 to 76.27 g kg-1), followed by C_FAH (44.56 to 40.05 g kg-1) and C_FAF (20.37 to 14.36 g kg-1). The stocks of C and N were highest in the pasture area, indicating better preservation of SOM, with values from 72.93 to 117.12 mg kg-1 for C and from 8.35 to 2,67 mg kg-1 for N. The values of CO2-C flux were within the range of variation proposed by the IPCC, where the highest emission value corresponded to 0.09 Mg CO2 ha-1 day-1 in the pasture area. The values of N2O-N flux were lower than the emission rate proposed by the IPCC, with the highest value around 270 g N2O-N m-2 day-1 in the area with beans. In general, the area with pasture management stood up as management that caused the least damage to the Histosols properties, among the land use evaluated. / Os Organossolos caracterizam-se pelo alto teor de material org?nico, que distingue essa classe das demais no Sistema Brasileiro de Classifica??o de Solo. Ainda, por essa caracter?stica s?o solos mais fr?geis diante do uso e manejo agr?cola que solos com dom?nio de minerais. Dentre as pr?ticas que mais alteram as propriedades ed?ficas, a drenagem ? a mais importante e ? respons?vel pelo processo de subsid?ncia com impactos em v?rios atributos. Por outro lado, os Organossolos s?o importante reservat?rio natural de carbono no solo. Ainda assim s?o poucos os estudos sobre a din?mica de carbono e nitrog?nio e o potencial de contribui??o com gases de efeito estufa diante do manejo agr?cola. O estudo visa identificar altera??es nos atributos ed?ficos e na din?mica de carbono e nitrog?nio de Organossolos em ambiente de v?rzea no Estado do Rio de Janeiro, em fun??o de tipos de uso e manejo agr?cola. Foram selecionadas tr?s ?reas com manejos distintos. Duas ?reas localizam-se em Maca?, com pastagem e rota??o de culturas anuais, e a terceira em Santa Cruz, no Rio de Janeiro, com mandioca (Manihot esculenta). Foram avaliados: atributos qu?micos e f?sicos, incluindo estabilidade de agregados e atributos espec?ficos de Organossolos; teores de mat?ria org?nica do solo (MOS) e o teor de C nas fra??es humina (C-HUM), ?cido h?mico (C-FAH) e ?cido f?lvico (C-FAF); estoques de C e N; e fluxos dos gases CO2 e N2O do solo para a atmosfera. Em geral, a ?rea com mandioca apresentou os maiores valores para o complexo sortivo em todas as profundidades; na primeira coleta o H variou de 32,1 a 33,2 cmolc kg-1, e o Ca entre 20,4 e 15,7 cmolc kg-1. Na segunda coleta destacam-se os valores de K e P (5,16 e 4,36 cmolc kg-1 e 4 mg kg-1, respectivamente) tamb?m maiores na ?rea com mandioca. A MOS mostrou maior teor na ?rea de pastagem para as duas coletas, com valores variando entre 306,3 a 249,0 g kg-1 (m?todo WB) e 297,8 a 278,5 g kg-1 (m?todo da mufla) na primeira coleta, e para a segunda coleta de 303,2 a 153,9 g kg-1 (WB) e 322,9 a 176,1 g kg-1 (mufla), o que indica que esse manejo ? menos agressivo ao solo. As propriedades f?sicas dos Organossolos podem indicar o seu grau de subsid?ncia. Assim, os valores altos de densidade da part?cula e densidade do solo (em torno de 1,9 e 0,8 Mg m-3) mais o volume total de poros, que variou de 54 a 60% sendo os menores nas duas coletas, e o res?duo m?nimo e material mineral com valores maiores (0,49 a 0,44 cm cm-1 e 85,1 a 80,7%, respectivamente) indicam para a ?rea de mandioca maior grau de subsid?ncia. No fracionamento qu?mico da MOS o C_HUM indicou que essa fra??o teve maior express?o em todos as ?reas. Na segunda coleta a ?rea de mandioca apresentou os menores valores de CHUM (79,05 a 76,27 g kg-1) seguidos de C_FAH (44,56 a 40,05 g kg-1) e C_FAF (20,37 a 14,36 g kg-1). Os estoques de carbono e nitrog?nio foram mais altos no solo sob pastagem, indicando melhor conserva??o da MOS, com valores entre 117,12 e 72,93 Mg kg-1 para C e 8,35 e 2,67 Mg kg-1 para N. Os valores de fluxo de C-CO2 estiveram dentro da faixa de varia??o proposta pelo IPCC, em que o maior valor de emiss?o correspondeu a 0,09 Mg CO2 ha-1 dia-1 na ?rea de pastagem. Os valores de N-N2O foram menores que a taxa de emiss?o proposta pelo IPCC, com o valor mais elevado em torno de 270 ?g N-N2O m-2 dia-1 e na ?rea com feij?o. Em geral, a pastagem se destacou como o manejo que causou menor altera??o nas propriedades dos Organossolos, dentre as formas de uso da terra avaliadas.

Submitted by Hellen Luz (hellencrisluz@gmail.com) on 2017-08-03T18:38:11Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Dissertacao_PrincipaisCompostosBioativos.pdf: 1271660 bytes, checksum: 8225a6362b3faa3f3c697cf04df8a17b (MD5) / Approved for entry into archive by Irvana Coutinho (irvana@ufpa.br) on 2017-08-04T12:08:51Z (GMT) No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Dissertacao_PrincipaisCompostosBioativos.pdf: 1271660 bytes, checksum: 8225a6362b3faa3f3c697cf04df8a17b (MD5) / Made available in DSpace on 2017-08-04T12:08:51Z (GMT). No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Dissertacao_PrincipaisCompostosBioativos.pdf: 1271660 bytes, checksum: 8225a6362b3faa3f3c697cf04df8a17b (MD5) Previous issue date: 2014-06-25 / CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / Este estudo teve como objetivo determinar as características físicas, físico-químicas, compostos bioativos e a capacidade antioxidante da polpa de camu-camu de três progênies, provenientes do Banco Ativo de Germoplasma de camucamuzeiro, da Embrapa Amazônia Oriental, em três estádios de maturação. Ao logo do amadurecimento, as massas e os diâmetros variaram (p ≤ 0,05) somente na progênie 44 e o rendimento em polpa aumentou em todas as progênies, com valores superiores a 50% no estádio maduro. O estádio de maturação não mostrou efeito somente nos teores de umidade, cinzas e pH da progênie 38; cinzas da progênie 44 e lipídios e fibras insolúveis da progênie 17. Os demais resultados variaram com o amadurecimento, porém, com comportamentos diferentes em cada progênie, exceto os teores de açúcares totais, sólidos solúveis e relação SS/ATT, que mostraram tendência de aumento, e a acidez titulável total, que diminuiu em todas as progênies. No geral, foram obtidos maiores conteúdos de vitamina C no estádio verde, com uma primeira etapa de degradação, ao atingir o estádio semimaduro, seguido de uma etapa de síntese até o final da maturação, exceto na progênie 38, que mostrou somente redução. Quanto aos compostos fenólicos, durante o amadurecimento, as três progênies foram caracterizadas por processos de síntese e degradação de compostos fenólicos totais; os flavanóis totais diminuíram; os flavonóis comportaram-se de maneira distinta entre as progênies, com elevação do conteúdo nas progênies 17 e 38, e redução na progênie 44; devido à limitação do método utilizado para pequenas quantidades, foi possível quantificar antocianinas somente nas progênies 17 e 44 no estádio maduro. As capacidades antioxidantes, por meio dos métodos TEAC e DPPH, diminuíram em todas as progênies. Além do efeito significativo do estádio de maturação, os resultados mostraram que a variabilidade genética do camu-camu influenciou de forma significativa nas características físicas dos frutos e nos conteúdos de todos os compostos estudados, além das capacidades antioxidantes obtidas pelos métodos utilizados. / This study aimed to determine physical and physico-chemical characteristics, bioactive compounds and antioxidant capacity from camu-camu pulp of three different progenies, came from Active Germplasm Bank of camucamuzeiro, at Embrapa Amazônia Oriental, in three ripening stages. Over the ripening, the mass and the diameters varied (p ≤ 0.05) just for progeny 44 and the pulp yield increased for all the progenies, with results over 50% in the ripe stage. The ripening stage didn’t show effects in the moisture and ashes content and also pH for progeny 38; ashes for progeny 44 and fat and insoluble fibers for progeny 17. The others results varied with the ripening, but, with different behaviors to each progeny, except for the total sugar, soluble solids contents and the SS/TTA ratio, which showed a tendency to increase, and the total titratable acidity decreased in all the progenies. Overall, a higher level of vitamins C were obtained in the green stage, with a first step of degradation, as it reached the semi-ripe stage, followed by a synthesis step until the end of the ripening stage, except for the progeny 38, which showed a reduction. As for the phenolic compounds, during the ripening stage, the three progenies were characterized for synthesis and degradation processes of the total phenolic compounds; the total flavanols decreased; the flavonols content had a distinct behavior in each progeny, with an increasing in the progenies 17 and 38, and a decreasing in the progeny 44; due to a limitation of the method used to determine small quantities, It was possible to quantify anthocyanins only for progenies 17 and 44 in the ripening stage. The antioxidant capacity, determinated through the methods TEAC and DPPH, decreased in all the progenies. Besides the significant effects of the ripening stage, the results showed that the genetic variability of camu-camu influenced significantly the physical characteristics of the fruits and the continents of all compounds studied, and still the antioxidant capacity obtained through the methods mentioned.

Submitted by Hellen Luz (hellencrisluz@gmail.com) on 2017-08-02T18:03:58Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Dissertacao_PrincipaisCompostosBioativos.pdf: 789203 bytes, checksum: f7e1b0de0b5fee5b5ed513c1674dab9c (MD5) / Approved for entry into archive by Irvana Coutinho (irvana@ufpa.br) on 2017-08-07T15:04:11Z (GMT) No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Dissertacao_PrincipaisCompostosBioativos.pdf: 789203 bytes, checksum: f7e1b0de0b5fee5b5ed513c1674dab9c (MD5) / Made available in DSpace on 2017-08-07T15:04:11Z (GMT). No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Dissertacao_PrincipaisCompostosBioativos.pdf: 789203 bytes, checksum: f7e1b0de0b5fee5b5ed513c1674dab9c (MD5) Previous issue date: 2014-06-25 / CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / O estudo teve como objetivos, analisar as características físicas, composição físicoquímica, os principais compostos bioativos e a capacidade antioxidante do epicarpo do camu-camu, em função do estádio da maturação em frutos de diferentes genótipos provenientes de planta matrizes do Banco Ativo de Germoplasma de Camucamuzeiro da Embrapa Amazônia Oriental. Foram coletados frutos de três genótipos, escolhidos ao acaso, em três estádios de maturação. Os resultados foram expressos em base seca e analisados por meio de Análise de Variância, teste de comparação de médias de Tukey e Coeficiente de Correlação de Pearson, com intervalo de confiança de 95%. Para as análises físico-químicas, houve um comportamento diferente para cada progênie, em função da maturação, com exceção do teor de carboidratos que aumentou em todas as progênies. Para vitamina C, as progênies 38 e 44 apresentaram uma elevação do teor de ácido ascórbico, comparando os estádios verde e maduro, e a progênie 17 demonstrou diminuição durante a maturação; o maior teor de vitamina C foi encontrado na progênie 44, estádio maduro (24,02 g/100g). Todas as progênies apresentaram uma elevação no teor de fenólicos totais e antocianinas ao longo da maturação, sendo que os maiores valores foram demonstrados pela progênie 17 (3298,98 mg AGE/100g) e 44 (165,91 mg/100g) respectivamente. Os flavonóis e carotenoides apresentaram um comportamento distinto e estatisticamente diferente em cada progênie, sendo que o maior teor de flavonóis foi encontrado na progênie 17, no estádio verde (343,63 mg QE/100g) e de carotenoides na progênie 44, estádio maduro (105,88 mg/100g). Em relação à atividade antioxidante baseada no método DPPH, as progênies 38 e 44 apresentaram o mesmo comportamento ao longo da maturação, com maior atividade antioxidante no estádio semimaduro e menor no verde, sendo que a maior atividade antioxidante foi encontrada na progênie 17, no estádio maduro (38,95 g fruta/g). Já pelo método ABTS, a atividade antioxidante foi estatisticamente diferente para todas as progênies e em todos os estádios de maturação, com maior valor apresentado pela progênie 44, no estádio maduro (1701,63 μM trolox/g). Avaliando-se a relação entre os compostos bioativos e a atividade antioxidante, a progênie 17 obteve mais correlações estatisticamente significativas. Pode-se concluir que o fator variedade genética causa diferenciações na síntese de diversos compostos durante a maturação de frutos de camucamuzeiro. / The presence of bioactive compounds suffers greatly influenced by environmental and genetic factors, and behave differently in each part of the plant. However, there are few studies which deal these aspects of camu-camu. Thus, this study aimed to analyze the physical, physico-chemical composition, the main bioactive compounds and antioxidant capacity of camu-camu bark, depending on the stage of ripeness in fruits of different genotypes from plant matrices Bank Active Germplasm Camucamuzeiro of Embrapa Eastern Amazon. Fruits of three genotypes, selected at random in three maturity stages were collected. Results were expressed on a dry basis and analyzed by Analysis of Variance, Comparison Test Tukey's and Pearson's Correlation Coefficient, with a confidence interval of 95%. For physico-chemical analysis, there was a different one for each progeny, depending on maturity, except that the carbohydrate content increased in all progenies behavior. For vitamin C, the progenies 38 and 44 showed a high content of ascorbic acid, comparing the green and ripe stages, and 17 progeny showed a decrease during maturation; the highest content of vitamin C has been found in 44 progeny, ripe stage (24,02 g/100g). All progenies showed an increase in the content of total phenolics and anthocyanins throughout maturation, with the highest values were demonstrated by progeny 17 (3298,98 AGE/100g mg) and 44 (165,91 mg/100g) respectively. Flavonols and carotenoids showed a distinct and statistically different behavior in each progeny , with the highest content of flavonols was found in 17 progeny in the green stage (343,63 mg QE/100g) and carotenoids in 44 progeny, ripe stage (105,88 mg/100g). Regarding the antioxidant activity based on the DPPH method, the progenies 38 and 44 showed the same behavior throughout maturation, with higher antioxidant activity half ripe and smallest stage in green, with the highest antioxidant activity was found in 17 progeny in the ripe stage (38,95 g fruit/g). Already by ABTS method, the antioxidant activity was statistically different for all progenies and in all stages of maturation, higher value submitted by 44 progeny at maturity (170,63 μM trolox/g). Evaluating the relationship between bioactive compounds and antioxidant activity, the 17 progeny won more statistically significant correlations. It can be concluded that various factors cause differences in the synthesis of various compounds during fruit ripening of camucamuzeiro.

Submitted by Cleide Dantas (cleidedantas@ufpa.br) on 2014-07-28T13:13:25Z No. of bitstreams: 2 license_rdf: 23898 bytes, checksum: e363e809996cf46ada20da1accfcd9c7 (MD5) Dissertacao_ElaboracaoCaracterizacaoQueijo.pdf: 571451 bytes, checksum: 230fa48e8d021ba08890f99763b8829b (MD5) / Approved for entry into archive by Ana Rosa Silva (arosa@ufpa.br) on 2014-08-28T13:52:03Z (GMT) No. of bitstreams: 2 license_rdf: 23898 bytes, checksum: e363e809996cf46ada20da1accfcd9c7 (MD5) Dissertacao_ElaboracaoCaracterizacaoQueijo.pdf: 571451 bytes, checksum: 230fa48e8d021ba08890f99763b8829b (MD5) / Made available in DSpace on 2014-08-28T13:52:03Z (GMT). No. of bitstreams: 2 license_rdf: 23898 bytes, checksum: e363e809996cf46ada20da1accfcd9c7 (MD5) Dissertacao_ElaboracaoCaracterizacaoQueijo.pdf: 571451 bytes, checksum: 230fa48e8d021ba08890f99763b8829b (MD5) Previous issue date: 2006 / CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / SECTAM/PA - Secretaria Executiva de Ciência, Tecnologia e Meio Ambiente / FUNTEC - Fundo Estadual de Ciência e Tecnologia / Este trabalho objetivou a elaboração e caracterização físico-química, microbiológica e sensorial do “Queijo Marajó”, tipo creme, processado com leite de búfala, além de avaliar sua vida de prateleira, durante 28 dias, e rendimento econômico. Foram produzidos derivados em dois locais (Local A - Universidade do Estado do Pará e Local B - Laticínio, de Soure, Pará). Foram determinados no leite e no queijo, os níveis de umidade, lipídeo, proteína, carboidrato, valor calórico, acidez, pH, bactérias mesófilas, coliformes a 35°C e 45°C, bolores e leveduras, Staphylococus aureus e Salmonella. Apenas no queijo foram realizadas análises de colesterol e minerais. A análise sensorial constou de perfil de características e teste de aceitação. A similaridade das médias das variáveis físico-químicas do leite de búfala indicou que ele foi adequado para a elaboração de derivado padrão. Nenhuma amostra de leite apresentou contaminação por coliformes, Staphylococcus aureus e Salmonella. A maior contaminação foi constatada para bactérias aeróbias mesófilas e bolores e leveduras. Os teores de gordura no extrato seco e de umidade classificaram o derivado como gordo e de média umidade. O “Queijo Marajó” apresentou-se dentro dos padrões estabelecidos para alimento de qualidade, até o 21º de armazenamento. Os atributos sensoriais mais perceptíveis e que caracterizaram o perfil sensorial do derivado foram cor branca, aromas lácteo e ácido, gostos ácido e salgado e maciez. O Teste de Aceitação indicou que o queijo foi muito apreciado pelos provadores. Para elaborar adequadamente o “Queijo Marajó” há necessidade de Boas Práticas de Fabricação, dentro as quais se destacam o controle da acidez e da gordura do leite e da massa usada para o derivado, padronização da quantidade de creme, de cloreto de sódio e sorbato de potássio adicionados, além da higiene na obtenção do leite e processamento. / This work objected the elaboration and physical-chemical, microbiological and sensorial characterization of the “Marajó Cheese”, type cremate, processed with buffalo milk, besides evaluating shelf life, for 28 days and economical income. The two places were produced the derivates (Place A - University of the Para State and Place B - Dairy industry, Soure, Para). The milk and cheese were processed levels of humidity, lipid, protein, carbohydrate, caloric value, acid, pH, mesophylla bacteria, coliforms at 35ºC and 45ºC, mould and yeasts, Staphylococus aureus and Salmonella. Just in the cheese cholesterol and minerals analyses were accomplished. The sensorial analysis consisted of profile of characteristics and acceptance test. The similarity of the averages of the physical-chemical variables of the buffalo milk indicated that this was adapted for the elaboration of having standard derivate. Anyone sample of milk presented contamination for coliforms, Staphylococcus aureus and Salmonella. The largest contamination was verified for aerobic bacteria (mesophyllas), mould and yeasts. The fat levels in the dry extract and of humidity they classified the derivate as fat and of average humidity. The “Marajó Cheese” came inside of the established standard for quality food, until the 21º day of storage. The more perceptible sensorial attributes and that they characterized the sensorial profile of the derivate were white color, milk and acid aroma, tastes acid and salty e softness. The Test of Acceptance indicated that the cheese was very appreciated by tasters. “Marajó Cheese” elaborate appropriately there is need of Good Practices of Production, inside which stand out the control of the acidity and fat of the milk and the mass used for derivate, standardization of the quantity of cream, chloride of sodium and potassium sorbato were added, besides the hygiene in the milk obtained and processing.

Submitted by Cleide Dantas (cleidedantas@ufpa.br) on 2014-07-28T16:37:42Z No. of bitstreams: 2 license_rdf: 23898 bytes, checksum: e363e809996cf46ada20da1accfcd9c7 (MD5) Dissertacao_PesquisaAnticorposAntitoxoplasma.pdf: 1943667 bytes, checksum: 85d0bf150a0ccfebe495aa84871adaba (MD5) / Approved for entry into archive by Ana Rosa Silva (arosa@ufpa.br) on 2014-09-11T17:05:32Z (GMT) No. of bitstreams: 2 license_rdf: 23898 bytes, checksum: e363e809996cf46ada20da1accfcd9c7 (MD5) Dissertacao_PesquisaAnticorposAntitoxoplasma.pdf: 1943667 bytes, checksum: 85d0bf150a0ccfebe495aa84871adaba (MD5) / Made available in DSpace on 2014-09-11T17:05:32Z (GMT). No. of bitstreams: 2 license_rdf: 23898 bytes, checksum: e363e809996cf46ada20da1accfcd9c7 (MD5) Dissertacao_PesquisaAnticorposAntitoxoplasma.pdf: 1943667 bytes, checksum: 85d0bf150a0ccfebe495aa84871adaba (MD5) Previous issue date: 2008 / A toxoplasmose, uma das zoonoses mais difundidas no mundo, é causada pelo Toxoplasma gondii, um protozoário que tem os felídeos como únicos hospedeiros definitivos. Avaliou-se 21 animais de quatro espécies, gato-mourisco (Herpailurus yaguarondi), jaguatirica (Leopardus pardalis), gato-maracajá (Leopardus wiedii), onça-pintada e preta (Panthera onca) a fim de averiguar a situação da toxoplasmose em dois municípios do estado do Pará, utilizando dois testes sorológicos, a hemaglutinação indireta (HAI) e aglutinação direta modificada (MAT), além de exame coproparasitológico. Dos animais testados, 18 (85,72%) foram positivos. Doze (57,14%) animais foram soropositivos pela técnica HAI e, 14 (66,66%) pela técnica MAT. Não houve diferença estatística entre a soropositividade e os gêneros, nas duas técnicas utilizadas. No gênero Herpailurus encontrou-se 4,6% de soropositividade em ambos os testes; no Leopardus, 19,05% na HAI e 28,57% na MAT; e, no Panthera, 33,33% nas duas técnicas. Foi constatado resultado coincidente em 11 animais. Comparando-se as duas técnicas, não houve diferença estatística. A titulação mais alta foi verificada em um gato-maracajá (1024), na MAT. Não foi encontrado oocisto de T. gondii nas fezes de nenhum dos animais estudados. Verificou-se que há uma alta ocorrência da toxoplasmose nos municípios estudados e que ambas as técnicas utilizadas são eficazes no diagnóstico sorológico desta doença. / Toxoplasmosis is one of the most widespread zoonosis in the world caused by Toxoplasma gondii, a protozoan that has in felids its unique and definitive host. Twenty one animals of four species were avaluated, Jaguarundi (Herpailurus yaguarondi), Ocelot (Leopardus pardalis), Margay (Leopardus wiedii), Jaguars (Panthera onca) to investigate the occurrence of toxoplasmosis in two municipalities of Pará State, using two serological assays, indirect hemagglutination, (IHA), direct modified agglutination (MAT) and coproparasitologic examination. From the tested animals, 18 were positive (85,72%). Twelve (57,14%) animals by the IHA and 14 (66,66%) by the MAT, were seropositive. In both utilized techniques there were no statistical differences between seropositivity and the genus. In the Herpailurus genus 4,6% of seropositivity was found in both tests; in the Leopardus 19,05% by IHA and 28,57% by MAT; and in the Panthera 33,33% in both techniques. Similar results were verified in 11 animals. Comparing both techniques, there were no statistical differences. Higher titers were obtained from a margay (1024) by MAT. No oocysts of T. gondii were found in the studied animals. It was verified high occurrence of toxoplasmosis in the studied areas and both techniques are efficient for serologic diagnoses of this disease.

<p><!--StartFragment--></p><p>Det internationella resandet till Sverige har sedan 1991 ökat med nästan 100 procent. Nästan 35 procent av all turism är utländsk konsumtion, där Tyskland näst Norge är Sveriges viktigaste utlandsmarknad. Var fjärde utländsk turist är tysk och exportdelen inom turismen i Sverige anses vara mer utvecklingsbar än den inhemska delen. I juli 2008 offentliggjorde regeringen en vision formulerad i rapporten ”Sverige det nya matlandet”, där Sverige lyfts fram som det nya matlandet i Europa. Regeringen menar att matturism är värd att satsa på, då den står för cirka 15 procent av den totala turismomsättningen. Internationella turister lägger en större del av sin konsumtion på mat och restaurangbesök – drygt en fjärdedel. En knapp fjärdedel av denna konsumtion borde således komma från tyska turister och deras efterfrågan blir väsentlig för turismutvecklingen i Sverige. Uppsatsens utgångspunkt ligger i att det finns turism, mer specifikt tysk turism i Sverige och att de turisterna konsumerar mat. Alla måste äta och varje individ som utgör en del av den ackumulerade turismen har matbehov att tillfredställa. Utlandsmarknadens bidrag till Sveriges ekonomi och förväntade tillväxt inom turismnäringen samt matturismens ökade betydelse inom turism gör kombinationen mat och turism intressant. I synnerhet intressant i relation till den tyska marknaden och dess stora betydelse för den svenska turismnäringen.</p><p>Majoriteten av de tyskar som väljer att resa till Sverige har en uppfattning om Sverige som ett perifert land i positiv mening. De lockas av röda stugor och orörd natur med sjöar. Frågan är vilken roll mat och matupplevelser spelar för en tysk turist i Sverige, om det är en medveten turistaktivitet eller en nödvändig vardagsaktivitet.</p><p>Syftet med uppsatsen är att göra en beskrivning av tyska turisters efterfrågan på svensk mat och matupplevelser. Genom data-triangulering av fyra empiriska undersökningar (sekundärdata, ostrukturerade intervjuer, semi-strukturerade intervjuer och strukturerade intervjuer) utförda på fyra olika målgrupper (tyska mat- och turistskribenter, tyska reseoperatörer, tyskar med svensk turisterfarenhet och slumpmässigt utvalda tyskar) identifieras tyska turisters efterfrågan på svensk mat och matupplevelser. Utfallet av intervjuerna ger en entydig bild av den tyska efterfrågan. Sverige är för många tyska turister ett okänt land och svensk mat än mer okänd. Svensk mat som turistprodukt har inte nått Tyskland. Mat betraktas av de flesta inte som en huvudanledning att resa utan som ett basalt behov som måste tillfredsställas. Därmed uppfattas inte svensk mat som en reseanledning eller som en upplevelse i sig utan som en biprodukt. Den kunskap som finns om svensk mat är begränsad till några få återkommande karaktäristiska fenomen som ger en stereotyp uppfattning, till exempel älg och annan vilt, sill, lax, lingon, svamp, sött bröd och köttbullar. Vidare menar de intervjuade att svensk mat är jämförelsevis dyr och lik den tyska maten. Tyska turister ser ofta mat som ett medel för att mätta hunger. Mat fyller ett funktionellt behov, är en praktisk funktion och en problemlösare. Det blir en basal behovstillfredsställare snarare än en upplevelsegenerator eller tillfredställare av högre behov såsom status, kognitiva eller estetiska. Det som trots okändheten tycks efterfrågas är traditionell mat med koppling till historia och seder.</p><p>Genom sammanställning av informationen från de empiriska undersökningarna kan konstateras att tyska turisters efterfrågan på mat som turism i allmänhet verkar vara liten. Ännu tydligare är att tyska turisters efterfrågan på svenska matupplevelser i synnerhet verkar vara bristande. Svaret på forskningsfrågan – Hur ser tyska turisters efterfrågan på mat och matupplevelser? blir således att den är bristande. Genom tillämpning av SERVQUAL, en teknik för att identifiera gap mellan tjänstekvalitetsresultat och kundens kvalitetsbehov, analyserades var efterfrågan brister. Fyra tydliga gap kunde identifieras, att svensk mat för tyska turister uppleves som okänd, inte intressant (inte efterfrågad), otillgänglig och dåligt marknadsförd. Samtliga faktorer är beroende av varandra, är varandras förutsättningar och motarbetar varandra. Att svensk mat i princip är okänd för tyska turister gör det svårt för dem att explicit efterfråga den. Utan efterfrågan skapas inget utbud och maten blir otillgänglig. Finns inget utbud finns inget som kan marknadsföras och maten förblir okänd. Det går i en cirkel där gapen utgör hinder och något av dem måste slås hål på och börja bearbetas för att bryta cirkeln.</p><p>Med återkoppling till motivering av ämnesval – att göra Sverige till det nya matlandet i Europa – och till syftet – att göra en beskrivning av tyska turisters efterfrågan på svensk mat och matupplevelser – finns det i nuläget mycket kvar att göra innan regeringens mål kan förverkligas.</p> / <p><!--StartFragment--></p><p>International travel in Sweden has increased by almost 100 percent since 1991. Close to 35 percent of all tourism in Sweden is foreign tourism. Germany is next to Norway the most important foreign tourist market for Sweden. One out of four foreign tourists in Sweden is German, and the foreign tourism market is considered to have more potential to develop than the domestic market. In July 2008 the report ”Sweden the new food country” was published by the Swedish government, where they launched a vision of Sweden to be the new food country in Europe. The government defines food as one of the future niche markets within tourism and eating out accounts for approximately 15 percent of the total tourism turnover. Foreign tourists consume a larger part of their travel budget on food and eating out – approximately one fourth.   Almost a fourth of this consumption should accordingly originate from German tourists and their demand becomes of importance for tourism development in Sweden. The basis for this thesis is the fact that there is tourism, more specifically German tourism in Sweden, and the fact that those tourists consume food. In other words: it is hard to avoid being a food tourist in one way or another. Everyone has to eat and every individual as part of the accumulated tourism has food-needs to satisfy. The foreign tourist market’s contribution to the Swedish economy and perceived growth in the tourism industry and food tourism’s increased significant position in tourism make the combination of food and tourism interesting – not least in relation to the German market as it is of great significance to the Swedish tourism industry.</p><p>The majority of Germans traveling to Sweden consider Sweden to be a peripheral country in a positive sence and are appealed by red cottages and unspoiled nature with lakes. The question is which meaning food and food experiences constitutes for German tourists in Sweden, if it is considered to be an appealing tourist attraction or just a necessity.</p><p>The aim of this thesis is to make a discription of German tourists’ demand for Swedish food and food experiences. Through data-triangulation of four independently carried out empirical surveys (secondary data, unstructured interviews, semi-structured interviews and structured interviews) carried out on four different target groups (German food- and tourist journalists, German travel agents, German tourists with Swedish experiences, and randomly chosen Germans) the German demand is identified. The results of the interviews give a distinct indication of the German demand. Sweden is for many German tourists an unknown country and Swedish food is even more unknown. Swedish food as a tourism product has not yet reached Germany. Food is not understood to be a main reason for traveling, rather a basic need to satisfy. Thus Swedish food is not apprehended as neither a reason for traveling nor as an experience per se, but more as a bi-product. Knowledge about Swedish food is limited to a few reoccurring characteristics giving a stereotype picture of elk and other game, herring, salmon, lingonberries, fungus, sweet bread and meatballs. The interviewed Germans also consider Swedish food to be expensive in comparison and similar to German food. German tourists see food mainly as a mean to satisfy hunger. Food is functional, a practical must and serves as a problem solver. Food is a satisfier of basic needs rather than a generator of experiences or higher need satisfier, such as status related, cognitive or aesthetic. What seems to be demanded, in spite of the fact that Swedish food is unknown, is traditional food with connections to history and customs.</p><p>A compilation of the information from the empirical studies shows that German demand for food as a part of tourism in general is highly limited. Even more limited is the German demand for Swedish food. The answer to the research question – What does the German demand for food and food experiences look like? – is, it is deficient. An application of the SERVQUAL, a technique to identify gaps between service quality results and customer service needs, the deficiencies in the demand was analyzed. Four gaps were identified: Swedish food is unknown, not interesting (not demanded), un-accessible and not marketed. All gaps are dependant on each other, each others’ prerequisites, and counteract each other. Lack of knowledge about Swedish food makes it hard for German tourists to explicitly demand it. Without demand there is no supply and the food becomes un-accessible. With no supply there is nothing to market, and the food remains unknown. The gaps form a circle and one of the gaps must be cut and worked on in order to break the circle.</p><p>In relation to the motivation of choice of subject – to make Sweden the new food country in Europe – and the purpose of the thesis – to describe German tourists’ demand for Swedish food and food experiences – the present market situation requires a lot to be done before the aim of the Swedish government can be reached.</p> / <p><p>Internationales Reisen in Schweden hat seit 1991 um fast 100 Prozent zugenommen. Fast 35 Prozent des Tourismus Schwedens besteht aus ausländischen Touristen. Deutschland ist, nach Norwegen, der wichstigste ausländische Tourismusmarkt für Schweden. Jeder vierte ausländische Tourist der nach Schweden kommt, stammt aus Deutschland. Der ausländische Tourismusexportmarkt hat grössere Entwicklungsmöglichkeiten als der einheimische Markt. Im Juli 2008 wurde der Rapport "Schweden, das neue kulinarische Land" von der schwedische Regierung veröffentlicht, wo eine Vision von Schweden als das neue kulinarische Land Europas präsentiert wurde. Die Regierung behauptet, dass Essen die neue zukunftige Niesche im Tourismus ist und dass das Essen für ungefähr 15 Prozent des gesamtes Tourismusumsatzes Schwedens zählt. Ausländische Touristen verwenden ungefähr ein Viertel ihres Reisebudgets für Essen und kulinarische Erlebnisse. Fast ein Viertel aller Konsumption kommt folglich von deutschen Touristen und ihre Nachfrage ist von grosser Bedeutung für die Tourismusentwicklung Schwedens. Der Ausgangspunkt dieser Kandidatenarbeit besteht darin, dass es in Schweden Auslandstourismus gibt, dass viele von den Touristen Deutsche und gleichzeitig Touristen sind. Man kann daher sagen, es ist nicht zu vermeiden ein Tourist mit kulinarischem Hintergrund zu sein. Jeder muss essen und jede Person hat Essbedürfnisse zu befriedigen. Das Beitragen des ausländischen Tourismusmarktes zur Schwedischen Wirtschaft und das behauptete Wachstum der Tourismuswirtschaft und die zunehmend bedeutendere Position des Esstourismus macht die Kombination Essen und Tourismus sehr intressant – besonders in Relation zum deutschen Markt, der für die schwedische Tourismuswirtschaft von grosser Bedeutung ist.</p><p>Die Mehrzahl der Deutschen die nach Schweden reisen fassen Schweden als ein periferes Land positiver Art auf, wo die roten Hütten und die unberührte Natur mit Seen extra attraktiv sind. Die Frage ist, welche Bedeutung Essen und Esserfahrungen für deutsche Touristen in Schweden hat, ob Essen als eine Reisezweck worüber sich die Deutschen bewusst sind zählt oder ob das Essen ein alltägliches Muss ist.</p><p>Der Zweck dieser Kandidatenarbeit ist es, die Nachfrage von deutschen Touristen nach schwedischem Essen und Esserlebnissen zu beschreiben. Durch Daten-triangulierung von vier von einander unabhängig durchgeführten Untersuchungen (Sekundardaten, Unstrukturierte Interviews, Semi-strukturierte Interviews und strukturierte Interviews) mit vier verschiedenen Zielgruppen (deutschen Ess- und Touristjournalisten, deutschen Reisebürobeamten und –beamtinnen, Deutschen mit Schwedenerfarung und zufällig ausgewählten Deutschen) wurde der Nachfrage deutscher Touristen identifiziert.</p><p>Das Ergebnis der Interviews gibt einen eindeutigen Bild der deutschen Nachfrage. Schweden ist für deutsche Touristen ein weitestgehend unbekanntes Land und schwedisches Essen ist Ihnen noch unbekannter. Die Kenntnis über Schwedisches Essen als Tourismusprodukt hat Deutschland noch nicht erreicht. Essen wird meistens nicht als ein Tourismusprodukt betrachtet, sondern als ein grundlegendes Bedürfnis das es zu befriedigen gilt. Dadurch ist schwedisches Essen weder als ein Reisezweck noch als ein Erlebnis anerkannt, sondern als ein Komplementärprodukt. Die Kentnisse über schwedisches Essen sind begrenzt, zum Beispiel zu Begriffen die ein typisches Bild von Elch, Hering, Lachs, Preiselbeeren, Pilzen, süsses Brot und Fleichbällchen hervorrufen. Die Interviewpersonen betrachten weiter schwedisches Essen als teuer im vergleich zu Deutschem und auch ähnlich zu deutschem Essen. Deutsche Touristen betrachten Essen als ein Mittel mit dem man Hunger besättigen kann. Essen erfüllt eine praktische Funktion und funktioniert als ein Problemlöser. Essen befriedigt Grundbedürfnisse eher als es Erlebnisse generiert oder höhere Bedürfnisse sowie Statuserfüllung, Kognitive und Ästetische befriedigt. Was, trotz die geringe Kenntnisse, nachgefragt sind, sind Essen assoziiert zu Geschichte, Gewohnheiten und Bräuchen.</p><p>Eine Zusammenstellung der empirische Untersuchungen zeigt dass es gibt im Allgemeinen, nicht nur in Relation, aber besonderes in Relation zu schwedischem Essen, ein begrenztes Interesse bei den Deutschen an Essen und Esserlebnissen im Urlaub. Das Antwort der Forschungsfrage – Wie sieht die deutsche Nachfrage nach Essen und Esserlebnisse aus? – ist, sie ist mangelnd. Mit Anwendung der SERVQUAL, eine Technik um den Klüfte zwischen Servicequalitätergebnisse und Qualitätsbedürfnisse der Kunden herauszufinden, wurde die Nachfrage analyziert um die Klüfte zu finden. Vier deutliche Klüften wurden identifiziert, schwedisches Essen ist nicht bekannt, nicht intressant (nicht nachgefragt), nich zugänglich und nicht vermarkt. Die Klüfte sind einander abhängig, die Voraussetzungen einander und entgegenarbeiten einander. Die Tatsache schwedisches Essen ist unbekannt, macht es schwierig es nachzufragen. Ohne Nachfrage kein Angebot und das Essen wird schwierig zugänglig. Ohne Angebot keine Verbung und das Essen bleibt unbekannt. Die Klüfte schufen ein Kreis und eine der Klüften muss abgekürzt und bearbeitet werden um dem Kreis abzubrechen.</p><p>In Relation zum Hintergrund der Wahl der Kandidatenarbeit – Schweden das neue kulinarische Land Europas zu machen – und der Zweck der Arbeit – die Nachfrage deutscher Touristen nach schwedischem Essen und Esserlebnissen zu beschreiben – gibt es in der gegenwärtigen Marktsituation noch viel zu erforschen bevor diese Vision die schwedische Regierung erreichen kann.</p><!--EndFragment--></p>

Cette th��se propose une nouvelle impl��mentation de "l'approximation de la phase al��atoire avec polarisation contrainte" (constrained Random Phase Approximation, cRPA). Notre impl��mentation repose sur la th��orie de la fonctionnelle de la densit��, d��velopp��e dans une base d'ondes planes augment��es (linearized augmented plane wave, LAPW). Cette m��thode, appliqu��e �� des mat��riaux fortement corr��l��s, permet de calculer de facon r��aliste la matrice d'interaction coulombienne effective, qui pourra ��tre trait��e par la suite au moyen de l'approche �� N-corps souhait��e. En particulier, les valeurs de l'interaction de Hubbard, U , et de l'��change de Hund, J, sont d��termin��es de mani��re ab initio, ainsi que leur d��pendance en fr��quence qui r��sulte des effets dynamiques de l'��crantage. Comme dans la th��orie du groupe de renormalisation de Wilson, l'interaction coulombienne effective d��pend du choix du sous-espace corr��l�� pour lequel est construit un Hamiltonien effectif de basse ��nergie, alors que les valeurs des observables physiques n'en d��pendent pas. Afin de g��n��raliser la cRPA aux mat��riaux dont la structure ��lectronique exhibe des or- bitales corr��l��es et itin��rantes intriqu��es, une m��thode bas��e sur la projection sur le sous-espace corr��l�� est ��galement introduite. Diff��rentes classes de mat��riaux sont envisag��es comme applications : i) pnictures �� base de fer, LaOFeAs et BaFe2As2, et chalcog��nides, FeSe (Chapitre 6), ii) m��taux de transition 3d afin de valider notre m��thode de projection (Chapitre 6), iii) oxydes de m��taux de transition p��rovskites, SrMO3 (M = V, Cr, Mn, Nb, Mo, Tc), et p��rovskites en couches, Sr2MO4 (M = Mo, Tc, Ru, Rh) (Chapitre 7). L'Hamiltonien d'interaction cRPA est ��galement coupl�� �� la th��orie du champ moyen dynamique (LDA+cRPA+DMFT) afin de d��crire l'isolant de Mott induit par le couplage spin-orbite, Sr2IrO4, et le pigment �� base de terre rare, CeSF (Chapitre 8).