El texto completo de este trabajo no está disponible en el Repositorio Académico UPC por restricciones de la casa editorial donde ha sido publicado. / Microfinance has undergone a great growth in the last years, bringing consequently the significant increase of the data of the transactions and daily operations, manual processes of cleaning, complexity in IT projects and, in comparison with the traditional bank, a less amount of resources. For this reason, the model must allow the master data to have maintenance processes that reduce manual cleaning activities and contribute to the implementation of technology projects in an agile manner. On the other hand, the research seeks to combine a basic pillar such as Master Data Management (MDM) for the analysis of information with the lean approach, already used in the industry for the operational cost and additionally an evaluation measure prior to this process obtaining the state of the capabilities in the organization. In this way, the result will be that the organization can be previously evaluated and quickly identify which points should be improved to achieve the implementation of MDM initiatives. Likewise, within the research it is concluded that the Peruvian microfinance sector is prepared for the implementation of master data management with a 'proactive' maturity level of 3.46 points.

No description available.

Stora företag har olika avdelningar där informationen från dessa måste hanteras. Master Data Management(MDM) är ett informationshanteringssystem för att hantera information från olika källor. En MDM-implementation sker med en entitet i taget. Arbetets problemställning är att rekommendera nästa entitet att inkludera i MDM-implementationen hos Scania samt vilken leverantör som passar till implementationen. En rekommendation av entitet framställs av material från Scania och intervjuer med anställda på Scania. Rekommendationen av leverantör framställs från material från leverantörer och intervjuer med leverantörerna. Entiteten som rekommenderas är produkt som individ för att informationen i området har behov av förbättrad hantering och entiteten är nära kärnverksamheten. Orchestra Networks är leverantören som rekommenderas för att de ligger i framkant inom MDM, de är nischade mot området och är starka inom produktinformation. / Enterprises has different departments and the information from them needs management. Master Data Management(MDM) is an information handling system for handling information from different sources.  One entity at the time is implemented to MDM. The work's problem is to recommend the next entity to include in the MDM implementation at Scania as well as which provider fits the implementation. A recommendation of entity is prepared from materials provided by Scania and interviews with employees at Scania. A recommendation of provider is prepared from materials from the providers and interviews with the providers. The recommended entity is product as individual because information in the area needs improved management. Orchestra Networks is the recommended supplier because they are a leader among the MDM providers, they are specialised in the area and they are strong in the product information area.

Dissertação(mestrado) - Universidade Federal do Rio Grande, Programa de Pós-Graduação em Engenharia e Ciência de Alimentos, Escola de Química e Alimentos, 2009. / Submitted by Caroline Silva (krol_bilhar@hotmail.com) on 2012-08-23T21:59:48Z No. of bitstreams: 1 kessi_dissertao final_correes.pdf: 4836287 bytes, checksum: 33776a5ef650befe4f64aff95e010123 (MD5) / Approved for entry into archive by Bruna Vieira(bruninha_vieira@ibest.com.br) on 2012-11-06T20:24:31Z (GMT) No. of bitstreams: 1 kessi_dissertao final_correes.pdf: 4836287 bytes, checksum: 33776a5ef650befe4f64aff95e010123 (MD5) / Made available in DSpace on 2012-11-06T20:24:31Z (GMT). No. of bitstreams: 1 kessi_dissertao final_correes.pdf: 4836287 bytes, checksum: 33776a5ef650befe4f64aff95e010123 (MD5) Previous issue date: 2009 / A região sul do Brasil tem se destacado pela grande produção de frango que, juntamente com o avanço científico e tecnológico no processamento, fazem dessa carne um produto popular e de baixo preço. Com a maior valorização dos cortes nobres de frango, principalmente do produto desossado, tem-se um aumento na quantidade de resíduos, carcaças, ossos e cortes menos nobres. A carne mecanicamente separada (CMS) de frango é produzida através de desossadores mecânicos que utilizam como matéria-prima partes de baixo valor comercial. Apesar de alguns estudos estarem sendo conduzidos para avaliar o uso de diferentes proporções de CMS em produtos cárneos, a leg slação brasileira limita a adição desta matéria-prima em alimentos comerciais. A produção de um isolado protéico úmido obtido a partir de CMS de frango representa uma alternativa para aproveitar os recursos alimentares disponíveis, pois este pode fornecer uma fonte protéica de alto valor nutricional, capaz de contribuir na formação do gel, proporcionando melhor estabilidade de emulsão e capacidade ligante em produtos como embutidos emulsionados. O objetivo deste trabalho foi desenvolver um processo para obtenção de isolado protéico úmido de frango (IPF) a partir de carne mecanicamente separada de frango e avaliar a adição deste isolado protéico em um embutido emulsionado. Inicialmente, foi definido o melhor processo de extração química da proteína de frango por mudança de pH, através de tratamento ácido ou alcalino seguido de precipitação isoelétrica da proteína. Os isolados protéicos úmidos foram analisados quanto ao conteúdo de proteínas, lipídios e rendimento através de metodologia de superfície de resposta. Para o tratamento ácido, pH 2,5, temperatura de 10°C e tempo de centrifugação de 25 min favoreceram a obtenção de um isolado com elevado conteúdo de proteína, baixo teor de gordura e alto rendimento. Para o tratamento alcalino, pH 11,0, temperatura de 10°C e tempo de 25 min garantiram características semelhantes no isolado. A proteína obtida pelo processo de solubilização alcalina apresentou gel mais forte e extensível quando comparado ao gel obtido pelo processo ácido. Posteriormente, foram estudados o efeito da concentração de isolado protéico úmido de frango (IPF), obtido por solubilização alcalina, e o efeito da temperatura de cocção sobre as características de textura do embutido, firmeza, força de quebra e força de gel através de metodologia de superfície de reposta. Os resultados mostraram que em temperaturas elevadas entre 82,5 e 87,8°C ocorreu um aumento na firmeza, na força de quebra e na força de gel dos embutidos e que a concentração de IPF não afetou significativamente (p<0,05) as respostas firmeza e força de quebra. Entretanto, a resposta força de gel foi intensificada com concentrações elevadas de IPF na formulação. Quanto à análise sensorial, a amostra com maior aceitabilidade e maior intenção de compra foi a salsicha de frango comercial, entretanto, a salsicha com adição de IPF (sem adição de toucinho) apresentou elevado conteúdo de proteína e baixo teor de lipídios quando comparado a salsicha de frango comercial, demonstrando que a substituição total da gordura pelo isolado protéico úmido de frango na salsicha contribui para elaboração de um produto com baixo teor de gordura. / Southern Brazil has putted in relief for the great production of chicken that, together with the scientific and technological advance in processing, make from this meat, a popular and of low price. With the biggest valorization of the noble chicken cuts, mainly the deboned products, has an increase in wastes, carcasses, bones and less noble cuts. Mechanically deboned meat (MDM) of chicken is a raw material produced through meat-bone separator that uses as raw material, parts of low commercial value of the chicken. Although some studies being lead to evaluate the use of different ratios of MDM in meat products, the Brazilian legislation limits the addition of this raw material in commercial food. The production of a protein isolate obtained from MDM of chicken represents an alternative to use the available alimentary resources, therefore it can supply a protein source of high nutritional value, able to contribute in the formation of the gel, being provided better emulsion stability and binding capacity in products as emulsionated sausages. The objectives of this work was to develop a process to obtain a chicken protein isolate (CPI) from MDM of chicken, and to evaluate the addition of this protein isolate in an emulsionated sausage. Initially, the optimum process of chemical extraction of protein by pH shifting method was defined, both acid and alkaline treatment followed of isoelectric precipitation of protein. Protein isolates were analyzed for the protein content, lipids and yield through response surface methodology. For acid treatment, pH 2.5, temperature of 10°C and centrifugation time of 25 min allowed the isolate obtaining with high protein content, low fat and high yield. For alkaline treatment, pH 11.0, temperature of 10°C and centrifugation time of 25 min provide an isolate with similar characteristics. The protein obtained by alkaline solubilization process showed stronger and more extensible gel than those obtained by acid process. Later, the effect of chicken protein isolate addition, obtained by alkaline solubilization, and the heating temperature on sausage texture, firmness, breaking force and gel strength was studied through response surface methodology. The results showed that at high temperature, values between 82.5 and 87.8°C occur a rise on firmness, breaking force and gel strength of the sausages and the CPI concentration was not significant (p<0.05) to firmness and breaking force. However, the gel strength was intensified with high CPI concentrations on the formulation. On the sensory analysis, the commercial chicken sausage showed bigger acceptability and bigger purchase intention than sausage with CPI. Although the sausage with CPI addition (without pig lard addition) showed higher protein content and lower fat than commercial chicken sausage, demonstrating that replacement of total fat content for chicken protein isolate in emulsionated sausage contributes to elaboration of a product with low fat, once showed smaller lipids content than commercial chicken sausage.

Product Information Management (PIM) is a field that deals with the product master data management and combines into one base the experience and the principles of data integration and data quality. Product Information Management merges the specific attributes of products across all channels in the supply chain. By unification, centralization and standardization of product information into one platform, quality and timely information with added value can be achieved. The goal of the theoretical part of the thesis is to construct a picture of the PIM, to place the PIM into a broader context, to define and describe various parts of the PIM solution, to describe the main differences in characteristics between the product data and data about clients and to summarize the available information on the administration and management of knowledge bases of the PIM data quality relevant for solving practical problems. The practical part of the thesis focuses on designing the structure, the content and the method of filling the knowledge base of the Product Information Management solution in the environment of the DataFlux software tools from SAS Institute. The practical part of the thesis further incorporates the analysis of the real product data, the design of definitions and objects of the knowledge base, the creation of a reference database and the testing of the knowledge base with the help of specially designed web services.

This thesis is focused on Master Data Management of Product Data. At present, most publications on the topic of MDM take into account customer data, and a very limited number of sources focus solely on product data. Some resources actually do attempt to cover MDM in full-depth. Even those publications are typically are very customer oriented. The lack of Product MDM oriented literature became one of the motivations for this thesis. Another motivation was to outline and analyze specifics of Product MDM in context of its implementation and software requirements for a vendor of MDM application software. For this I chose to create and describe a methodology for implementing MDM of product data. The methodology was derived from personal experience on projects focused on MDM of customer data, which was applied on findings from the theoretical part of this thesis. By analyzing product data characteristics and their impacts on MDM implementation as well as their requirements for application software, this thesis helps vendors of Customer MDM to understand the challenges of Product MDM and therefore to embark onto the product data MDM domain. Moreover this thesis can also serve as an information resource for enterprises considering adopting MDM of product data into their infrastructure.

Masterdata är viktigt för företag att ha kontroll över, vilket underlättas med masterdatahantering. Masterdata används i hela företaget vilket gör det komplext att hantera och kräver struktur samt en gemensam bild. Med de tekniska möjligheter som finns idag kan dessa hjälpa till att bibehålla god masterdatakvalitet. För att det ska ske behöver dessa teknologier även integreras i systemen. Syftet med studien är därför att bidra till utvecklingen av masterdatahantering. Detta sker genom att applicera ett befintligt ramverk på ett fallföretag för att undersöka om tekniska utvecklingsmöjligheter kan identifieras. Vid applicering av ett befintligt ramverk undersöks även vilka faktorer som påverkar hur ett större företags masterdatahantering beskrivs. För att möjliggöra masterdatahantering finns olika ramverk tillgängliga. The Seven Building Blocks of MDM (Radcliffe, 2007) är ett av flera och i denna studie appliceras det på fallföretaget för att sammanställa empiri utifrån ramverket. I studien framkommer det att The Seven Building Blocks of MDM är övergripande och omfattar de delar som andra ramverk inom litteraturen tar upp. Genom att applicera ramverket framkom ett behov av ytterligare teknologisk infrastruktur hos fallföretaget. Med hjälp av litteratur utöver det befintliga ramverket upptäcktes det att en masterdataplattform skulle kunna bidra till utvecklingen av masterdatahanteringen. Att avgöra vilka konkreta tekniska möjligheter som finns enbart genom ramverket visade studien var svårt. Studiens slutsats är att det är svårt att identifiera vilka konkreta tekniska utvecklingsmöjligheter som finns för ett större företag med enbart The Seven Building Blocks of MDM som grund.

A key effect of human papillomavirus (HPV) infection is to disrupt the normal cell cycle in order to subvert the cellular DNA replication machinery. Morphologically, condylomata induced by high and low risk HPV types cannot be distinguished and many studies have shown that the pattern of viral gene expression is similar in condylomata caused by both high risk and low risk HPV types. Detailed morphological study of cell cycle protein expression has not previously been performed on condylomata infected with low risk HPV types. The findings presented suggest that the mechanisms employed by low risk HPV6 or HPV11 to subvert cellular functions in condylomata acuminata are similar to those employed by high risk HPVs, with the exception of cyclin D1 and p53 protein over-expression. The differences in p53 expression and cyclin D1 expression seen between high and low risk HPV infection, reflect the known differences between high and low risk types and are in agreement with the known differences between high risk and low risk E6 and E7 proteins. PHK transduction studies demonstrated HPV E6 and E7 induce changes in cell cycle protein expression and that there are differences in cell cycle abrogation between HPV6 and HPV16. Disruption of the p53-MDM2 interaction can lead to activation of the p53 pathway. HPV infected lesions almost always contain wild-type p53. The binding of HPV E6 to p53, and its subsequent targeting for degradation, prevents activation of the p53 pathway in HPV infected cells. Cells over expressing HPV genes were treated with Nutlin-3, a MDM2-small molecule antagonist. The findings presented suggest treatment with Nutlin-3 induces cell cycle arrest in cells expressing HPV16 E7 and HPV6 E6 and HPV6 E7. This suggests a potential role for Nutlin-3 in the treatment of HPV infected cells.

Estudos recentes indicam que os peptídeos obtidos pela hidrolise enzimática da caseína podem apresentar atividades antioxidantes. Neste trabalho, previamente obteve-se os peptídeos através de hidrolise da caseína utilizando as enzimas Alcalase e Flavourzyme (4h, a 50ºC e pH 8), selecionando os que apresentaram as melhores características, in vitro, relativas à atividade antioxidante. A hidrolise enzimática utilizando a enzima Flavourzyme mostrou melhores resultados, com alto valor de proteína solúvel e conteúdo de aminoácidos livres, além de peptídeos de menor peso molecular do que com a Alcalase, como observado nas análises de cromatografia de permeação em gel e eletroforese em gel de poliacrilamida. Os peptídeos de caseína obtidos com a Flavourzyme também apresentaram melhores resultados utilizando o método ABTS na determinação da capacidade antioxidante. O hidrolisado obtido a partir da enzima Flavourzyme foi aplicado em produtos cárneos e em chocolate branco. Em produtos cárneos, os peptídeos de caseína (2.0%) inibiram, efetivamente, a peroxidação lipídica em carne moída (100%) e em carne mecanicamente separada de ave (CMS) (cerca de 20%) indicando que estes peptídeos podem ser utilizados nestes produtos, auxiliando na prevenção da formação de flavor desagradável e aumentando sua vida útil. Relativamente a sua aplicação em chocolate branco, esta adição teve o intuito de inibir escurecimento deste produto, fator considerado como limitante na sua vida-útil sendo conseqüência tanto de reações de escurecimento não enzimático quanto da oxidação de lipídeos. Os parâmetros que indicaram alteração lipidica e reações não enzimáticas foram mensurados em três diferentes amostras de chocolate branco: uma amostra com 0,2%, de manteiga de cacau, de antioxidante sintético Grindox 562, outra com 0,2%, de manteiga de cacau, dos peptídeos de caseína e a terceira amostra sem qualquer tipo de antioxidante. As amostras foram expostas a duas temperaturas diferentes: 20 ± 2 e 28 ± 2ºC. Os resultados das análises realizadas indicaram que as amostras armazenadas à temperatura de 20ºC apresentaram resultados significativamente melhores àqueles das amostras armazenadas à temperatura de 28ºC, relativos ao índice de acidez, à atividade de água, ao índice de peróxido, à cor e às substâncias reativas ao ácido tiobarbitúrico (TBARS), indicando melhor conservação deste produto. Também foi observado que a adição de quaisquer dos antioxidantes empregados não influenciou de forma significativa os resultados obtidos, evidenciandose assim, que o principal parâmetro responsável pelas alterações do chocolate branco em sua vida útil refere-se à temperatura de armazenamento a qual as amostras foram submetidas. / Recent studies indicate that peptides obtained by casein hydrolysis may have antioxidant activity. In this work, previous casein peptides were obtained by enzymatic hydrolysis using Alcalase and Flavourzyme (4h, at 50ºC and pH 8), selecting the ones that showed the best characteristics in vitro, related to the antioxidant activity. The enzymatic hydrolysis using Flavourzyme showed the best results, with higher soluble protein and free amino acid content and producing lower molecular weight peptides than Alcalase, as observed by gel permeation chromatography and polyacrylamide gel electrophoresis. Related to its application in meat products, casein peptides obtained with Flavourzyme also exhibited greater antioxidant capacity using the ABTS method. The casein hydrolyzed from Flavourzyme enzyme was applicated in ground beef homogenates, mechanically deboned meat (MDM) of poultry and white chocolate. In meat products, casein peptides (2.0%) effectively inhibited lipid peroxidation in ground beef homogenates (100%) and mechanically deboned meat (about 20%) of poultry. Casein peptides may be useful in meat processing as another naturally occurring antioxidant, helping to prevent off-flavor formation in meat products and increasing shelf life. In the use for white chocolate, the goal was to inhibit its browning, the main problems that limit the white chocolate’s shelf-life. Non-enzymatic browning reaction and lipid oxidation were involved directly in the browning of white chocolate. Thus, parameters which indicated fat alteration and non-enzymatic reactions were measured in three different samples of white chocolate. One sample with 0,2% of cocoa butter, with the synthetic antioxidant Grindox 562, other with 0,2% of cocoa butter, with the natural antioxidant and the third sample without any kind of antioxidant. The samples were exposed to two different temperatures: 20 ± 2 and 28 ± 2ºC. The results of the analysis made indicated that the samples stored at the temperature of 20ºC showed results significantly better to those samples stored at the temperature of 28ºC, related to the conservation of the white chocolate. Besides, the results indicated that the addition of any antioxidants employees has not influenced in a significant way the results obtained. Thus, it was evidenced that the main responsible parameter for the alterations of the white chocolate’s shelf-life is related to the storage temperature to which the samples were submitted.

Estudos recentes indicam que os peptídeos obtidos pela hidrolise enzimática da caseína podem apresentar atividades antioxidantes. Neste trabalho, previamente obteve-se os peptídeos através de hidrolise da caseína utilizando as enzimas Alcalase e Flavourzyme (4h, a 50ºC e pH 8), selecionando os que apresentaram as melhores características, in vitro, relativas à atividade antioxidante. A hidrolise enzimática utilizando a enzima Flavourzyme mostrou melhores resultados, com alto valor de proteína solúvel e conteúdo de aminoácidos livres, além de peptídeos de menor peso molecular do que com a Alcalase, como observado nas análises de cromatografia de permeação em gel e eletroforese em gel de poliacrilamida. Os peptídeos de caseína obtidos com a Flavourzyme também apresentaram melhores resultados utilizando o método ABTS na determinação da capacidade antioxidante. O hidrolisado obtido a partir da enzima Flavourzyme foi aplicado em produtos cárneos e em chocolate branco. Em produtos cárneos, os peptídeos de caseína (2.0%) inibiram, efetivamente, a peroxidação lipídica em carne moída (100%) e em carne mecanicamente separada de ave (CMS) (cerca de 20%) indicando que estes peptídeos podem ser utilizados nestes produtos, auxiliando na prevenção da formação de flavor desagradável e aumentando sua vida útil. Relativamente a sua aplicação em chocolate branco, esta adição teve o intuito de inibir escurecimento deste produto, fator considerado como limitante na sua vida-útil sendo conseqüência tanto de reações de escurecimento não enzimático quanto da oxidação de lipídeos. Os parâmetros que indicaram alteração lipidica e reações não enzimáticas foram mensurados em três diferentes amostras de chocolate branco: uma amostra com 0,2%, de manteiga de cacau, de antioxidante sintético Grindox 562, outra com 0,2%, de manteiga de cacau, dos peptídeos de caseína e a terceira amostra sem qualquer tipo de antioxidante. As amostras foram expostas a duas temperaturas diferentes: 20 ± 2 e 28 ± 2ºC. Os resultados das análises realizadas indicaram que as amostras armazenadas à temperatura de 20ºC apresentaram resultados significativamente melhores àqueles das amostras armazenadas à temperatura de 28ºC, relativos ao índice de acidez, à atividade de água, ao índice de peróxido, à cor e às substâncias reativas ao ácido tiobarbitúrico (TBARS), indicando melhor conservação deste produto. Também foi observado que a adição de quaisquer dos antioxidantes empregados não influenciou de forma significativa os resultados obtidos, evidenciandose assim, que o principal parâmetro responsável pelas alterações do chocolate branco em sua vida útil refere-se à temperatura de armazenamento a qual as amostras foram submetidas. / Recent studies indicate that peptides obtained by casein hydrolysis may have antioxidant activity. In this work, previous casein peptides were obtained by enzymatic hydrolysis using Alcalase and Flavourzyme (4h, at 50ºC and pH 8), selecting the ones that showed the best characteristics in vitro, related to the antioxidant activity. The enzymatic hydrolysis using Flavourzyme showed the best results, with higher soluble protein and free amino acid content and producing lower molecular weight peptides than Alcalase, as observed by gel permeation chromatography and polyacrylamide gel electrophoresis. Related to its application in meat products, casein peptides obtained with Flavourzyme also exhibited greater antioxidant capacity using the ABTS method. The casein hydrolyzed from Flavourzyme enzyme was applicated in ground beef homogenates, mechanically deboned meat (MDM) of poultry and white chocolate. In meat products, casein peptides (2.0%) effectively inhibited lipid peroxidation in ground beef homogenates (100%) and mechanically deboned meat (about 20%) of poultry. Casein peptides may be useful in meat processing as another naturally occurring antioxidant, helping to prevent off-flavor formation in meat products and increasing shelf life. In the use for white chocolate, the goal was to inhibit its browning, the main problems that limit the white chocolate’s shelf-life. Non-enzymatic browning reaction and lipid oxidation were involved directly in the browning of white chocolate. Thus, parameters which indicated fat alteration and non-enzymatic reactions were measured in three different samples of white chocolate. One sample with 0,2% of cocoa butter, with the synthetic antioxidant Grindox 562, other with 0,2% of cocoa butter, with the natural antioxidant and the third sample without any kind of antioxidant. The samples were exposed to two different temperatures: 20 ± 2 and 28 ± 2ºC. The results of the analysis made indicated that the samples stored at the temperature of 20ºC showed results significantly better to those samples stored at the temperature of 28ºC, related to the conservation of the white chocolate. Besides, the results indicated that the addition of any antioxidants employees has not influenced in a significant way the results obtained. Thus, it was evidenced that the main responsible parameter for the alterations of the white chocolate’s shelf-life is related to the storage temperature to which the samples were submitted.