Orientador: Meire Cristina Nogueira de Andrade / Banca: Erika Fujita / Banca: Marta Helena Fillet Spoto / Banca: Vera Lucia Mores Rall / Banca: Maria Evangelina de Camargo / Resumo: O consumo de alimentos alternativos à carne, ricos em proteínas e fibras dietéticas além de baixo teor de calorias e lipídeos como os cogumelos, cresceu em uma base global com aumento da preocupação pública sobre as questões alimentares e de saúde. Apesar do crescimento mundial, no Brasil o consumo de cogumelos ainda é baixo devido a fatores culturais relacionados a falta de conhecimento no preparo para consumo. Assim, o trabalho teve como objetivo geral desenvolver um produto alternativo ao hambúrguer convencional, à base de cogumelos frescos do gênero Pleurotus, denominado FUNGIBURGER, e comparar com amostras de hambúrguer de carne bovina (HAMBURGER) e amostras de hambúrguer de carne de soja (SOJABURGUER) adquiridos nos mercados locais . Através das análises microbiológicas o FUNGIBURGER mostrou-se seguro para o consumo. As maiores médias para aceitabilidade global (7,7a), intenção de compra (4,3a) e ordenação de preferência (233a) foram obtidas pelo FUNGIBURGER, seguidas pelas amostras de HAMBURGER (7,3a ; 2,9b; 260a ) e SOJABURGER (5,8b; 2,7c; 407b). Nota-se alta correlação entre as frequências dos resultados observados para a amostra de FUNGIBURGER e preferência IDEAL, sendo aspecto macio (75 e 80%), sabor bem temperado (72 e 69%), saboroso (60 e 61%), sabor de cogumelo (59 e 51%), sabor agradável (58 e 54%), cor boa (56 e 30%), aspecto rugoso (52 e 55%), suculento (35 e 41%), bem passado (29 e 37%), cor escura (27 e 37%). Em relação a composição química, após o preparo, o FUNGIBURGER apresentou os maiores teores de umidade (62,2%) e fibra bruta (3,3%); os menores teores de proteína bruta (8,3%) e va lor ca lórico tota l (114,0Kcal/ 56g); teores intermediários de lipídeos (14,0%) e carboidratos tota is (11,1). O ma iores teores de lipídeos, carboidratos totais e valor calórico total... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: The consumption of alternative foods, rich in protein and dietary fiber as well as low in calories and lipids like mushrooms, grown on a global scale with increasing public concern about food and health issues. Despite the global growth, the consumption of mushrooms is still low in Brazil due to cultural factors related to lack of knowledge in cooking procedures for consumption. Thus, the work aimed to develop an alternative product to conventional hamburger, based on fresh Oyster mushrooms (FUNGIBURGER) and compare with beef burger samples (HAMBURGER) and soya burger samples (SOJABURGUER) purchased in local markets at Botucatu, SP. Through microbiological analyzes the FUNGIBURGER was safe for consumption. The highest average for overall acceptability (7,7a), purchase intent (4,3a) and preference order (233a ) were obtained by FUNGIBURGER, followed by HAMBURGER (7,3a ; 2,9b; 260a ) and SOJABURGER (5,8b; 2,7c; 407b) samples. It was observed a high correlation between the frequency of the results observed for the sample FUNGIBURGER and IDEAL preference for soft appearance (75 and 80%), mild taste (72 and 69%), savory (60 and 61%), mushroom flavour (59 and 51%), plea s ant ta s te (58 and 54%), good color (56 and 3 0%), rough exterior (5 2 and 5 5%), juicy (3 5 and 4 1%), well done (29 and 37%), da rk (27 and 37%). Regarding the chemical compos ition, after cooking the FUNGIBURGER showed the highest moisture content (62.2%) and crude fiber (3 .3%); the lower crude protein (8.3%) and total caloric value (114,0Kcal / 56g); intermediate levels of lipids (14.0%) and total carbohydrates (11.1). The higher lipid content, total carbohydrates and total energy intake were observed in HAMBURGER (19.7% and 155,4Kcal / 56g) and SOJABURGER (36.9% and 174,2Kca l / 56g) samples after cooking respectively. Through the sensory results... (Complete abstract click electronic access below) / Doutor

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Desde o surgimento de novas tecnologias de armazenamento e preparo, o consumo de produtos de conveniência têm aumentado. Com as mudanças ocorridas na sociedade nas últimas décadas, a preocupação dos impactos da alimentação na saúde tornou-se mais acentuada entre a população. Assim, produtos práticos que contêm altos teores de sódio, gorduras e açúcares não atendem mais as necessidades dos clientes, os quais buscam uma melhor qualidade de vida. Dessa forma, este estudo teve como objetivo definir os atributos de um macarrão instantâneo para atender as novas tendências alimentares do mercado, empregando-se a metodologia de desdobramento da função da qualidade (Quality Function Deployment - QFD). Um questionário foi elaborado e aplicado de forma presencial na Escola Superior de Agricultura \"Luiz de Queiroz\", ESALQ/ USP, e em dois estabelecimentos comerciais localizados em Piracicaba, SP, e em Jundiaí, SP. O questionário também foi aplicado por meio de uma plataforma on-line. Com base nos resultados, e empregando a análise multivariada, foi possível identificar três grupos de clientes: \"consciente\"; \"não saudável\"; \"indeciso\". O grupo escolhido foi o \"consciente\" por ter preferência à produtos mais saudáveis. A partir da matriz de relação, entre os atributos da qualidade exigida e os requisitos técnicos, estabeleceu-se a priorização dos requisitos que mais impactaram nas necessidades dos clientes, sendo o principal deles a quantidade de cogumelo. O ingrediente cogumelo aumenta o valor agregado do macarrão instantâneo, devido as suas qualidades nutricionais e medicinais, embora ele possa afetar o preço de venda. / With the coming of new storage and preparation technologies, the consumption of convenience products has been improved. With the social changes that have occurred in the last decades, the concern about the impacts of food on health has grown among the current population. Therefore, products that have high levels of sodium, fats and sugars are not meeting the needs of customers that seek for a better quality of life. This study aims to define the attributes of a instant noodle that meet the new trends in the food market, using the methodology Quality Function Deployment -QFD. The present paper developed a questionnaire and it was applied in person at the \"Luiz de Queiroz\" School of Agriculture, ESALQ/USP, and at two establishment in Piracicaba, SP and Jundiaí, SP. The questionnaire was also applied through an online platform. Based on the results and through multivariate analysis, it was possible to identify three customer groups: \"conscious\"; \"unhealthy\"; \"undecided\". The group selected was the \"conscious\" due to its preference for healthier products. From the matrix relationship between the attributes of the required quality and the technical requirements, the prioritization of the requirements that most impacted the needs of customers was established, being the main one the amount of mushrooms. The mushroom ingredient increases the added value of the instant noodle due to its nutritional and medicinal qualities, although it may affect the sale price.

Reproductive division of labor is the most distinctive characteristic of the social Hymenoptera; some individuals reproduce and others forego their own reproduction to raise non-descendant offspring. In species where females are reproductively totipotent and lack morphologically distinct castes, there is potential for reproductive conflict because more than one female in a colony may attempt direct reproduction. I focused my dissertation research on a subtropical population of the primitively eusocial paper wasp, Mischocyttarus mexicanus, to investigate the initiation, establishment, and development of the colony before the emergence of adult offspring. Female M. mexicanus exhibit variation in behavior and task performance, and switch between reproductive and non-reproductive roles. These changes in behavior and reproduction may be influenced by social context. In three studies, I investigated the role of social context on reproduction, behavior, and brain structure. In the first study, I tested the role of body size, reproductive potential, and immediate egg-laying potential on the reproductive tactic employed by females. I found that large females either became solitary foundresses or became part of a group-initiated colony. In contrast, small females left their natal colony and pursued joining other colonies. This joiner tactic is unique to this population and has not been observed in temperate zone populations. I also found that subordinate females had the potential to lay eggs if given the opportunity. This suggests an incentive to remain in a colony for future opportunities of direct reproduction. In the second study, I investigated the effect of three variables on non-nestmate acceptance: non-nestmate age, stage of colony development, and non-nestmate aggressive behavior. I demonstrated that non-nestmate acceptance was context-dependent. Both non-nestmate age and stage of colony development had an effect on the proportion of accepted non-nestmates. Although, non-nestmate aggressive behavior did not affect non-nestmate acceptance, it did trigger an aggressive response from colony nestmates. In the third study, I assessed the relationship of Mushroom Bodies (MB) volume, the brain neuropils associated with learning and memory, to environmental conditions and social interactions. I compared MB volume of newly-established colonies initiated by solitary foundresses to groups of foundresses. In addition, I performed laboratory experiments to differentiate between the effect of environmental conditions and social interactions. I found a positive relationship between MB volume and environmental conditions including light intensity and foraging experience. In contrast to previous studies, I found no association between MB volume and social interactions. Ovary development was positively correlated with MB development. This result suggests that although reproductive dominance is established in newly-initiated colonies, social dominance may not yet be established. In summary, my studies found an effect of social context on behavior, adoption of reproductive tactics and brain structure in colonies of M. mexicanus during the offspring pre-emergence phase.

This study aimed at seeking for the solution to recover the energy from agriculture waste in the Mekong Delta, Vietnam. The spent mushroom compost - a residue from the mushroom growing - was chosen for co-digestion with pig manure in anaerobic batch and semi-continuous experiments. The results showed that in case of spent mushroom compost made up 75% of the mixed substrate, the gained biogas volume was not significantly different compared to the treatment fed solely with 100% pig manure. The average produced biogas was 4.1 L×day-1 in the experimental conditions. The semi-continuous experiments remained in good operation up to the 90th day of the fermentation without any special agitating method application. The methane contents in both experiments were around 60%, which was significantly suitable for energy purposes. These results confirm that spent mushroom compost is possibly an acceptable material for energy recovery in the anaerobic fermentation process. / Nghiên cứu này nhằm tìm kiếm giải pháp thu hồi năng lượng từ chất thải nông nghiệp tại ĐBSCL, Việt Nam. Rơm sau ủ nấm - phế phẩm sau khi trồng nấm rơm - được chọn để ủ kết hợp với phân heo trong các bộ ủ yếm khí theo mẻ và bán liên tục. Kết quả cho thấy nếu phối trộn đến 75% rơm sau ủ nấm trong nguyên liệu ủ, tổng lượng khí thu được không khác biệt đáng kể so với thí nghiệm ủ 100% phân heo. Trong điều kiện thí nghiệm, lượng khí thu được trung bình là 4.1 L.ngày-1. Thí nghiệm ủ bán liên tục vẫn vận hành tốt ở ngày thứ 90 mặc dù mẻ ủ không được khuấy đảo. Hàm lượng khí mê-tan đo được chiếm khoảng 60% hoàn toàn có thể sử dụng cho các nhu cầu về năng lượng. Những kết quả thí nghiệm khẳng định có thể sử dụng rơm sau ủ nấm để thu hồi năng lượng thông qua quá trình ủ yếm khí kết hợp.

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This study focuses on commercial mushroom production, a relatively new economic activity in Swaziland that seeks to assist rural-based small-scale farmers to diversify and improve their economic independence and livelihoods. The mushroom programme is in line with the National Development Strategy, which, among its major objectives, aims to address povertyrelated challenges through the promotion of non-conventional high-value agricultural commodities that have not been explored by local farmers despite having a relatively high consumer demand in local and international markets. In attempting to provide an impetus to the mushroom industry, the Swaziland government currently offers free training in mushroom production, extension services, high quality spawn at a very nominal fee, and free substrate bags. Considering the geographical suitability and the magnitude of investment made towards the mushroom development programme, there is a need to understand why many farmers are not participating in the industry, and why Swaziland still imports more than 95 percent of locally consumed cultivated mushrooms. There has also been no research so far on the challenges and opportunities in producing, value adding, and marketing of mushrooms in Swaziland. This study was, therefore, an attempt to address these knowledge gaps. It also provided an opportunity to draw relevant policy and management implications to inform future strategies in the industry. The specific objectives of the study were to: (i) identify and examine the factors that influence households’ decisions to participate in mushroom production; (ii) study the underlying mushroom production and market access constraints; (iii) examine the effects of transaction cost factors that influence mushroom producers’ market channel choice decisions and the quantity of mushrooms sold in selected channels; and (iv) study the effects of organisational form on producers’ participation in collective responsibilities. Using cross-sectional data gathered from mushroom producers and non-producers, the results of the Two-Stage Conditional Maximum Likelihood and Two-Stage Probit Least Squares estimation methods revealed that farmers’ decisions to participate in the mushroom enterprise are mainly influenced by institutional factors. Farmers who have undergone training in basic oyster mushroom production, are located in close proximity to input and output markets, and have positive perceptions towards mushrooms, are likely to participate in the mushroom industry. The development of positive perceptions towards mushrooms is predominantly influenced by the knowledge gained on their nutritional and therapeutical properties. The value chain approach was used to identify the underlying factors constraining mushroom production and producers’ participation in mainstream markets. Among the important findings, the study showed that producers’ plans to expand production capacities are hampered by the difficulty to access key inputs and services, which are centralised and fully controlled by the government. Generally, local farmers produce below capacity in relatively small low-cost structures, which are also not well equipped. As a result, farmers apply very primitive management methods that eventually affect their productivity. These constraints are partly responsible for the extremely low locally produced volumes and inconsistent market supply, prompting local mushroom traders to rely on imports. Other constraints relate to the lack of diversification as farmers currently produce only the oyster mushroom, yet consumers are mostly interested in the button mushroom, which is favoured for its appearance and taste. Currently, no cultivated mushrooms are exported from Swaziland and producers have not yet engaged in any form of mushroom processing. Instead, from what they harvest, it was found that about six to 10 percent is consumed at household level and the remainder sold through four channels identified as: (i) the farm gate; (ii) retail market (supermarkets); (iii) middlemen; and (iv) food services industry (restaurants/hotels). Among the four channels, the retail market and farm gate were, respectively, identified as the most preferred. Between the two, the retail market offers a comparatively higher producer price and a relatively more dependable market. Cragg’s regression results revealed that producers who are likely to supply the retail market are those who manage a relatively large number of spawn impregnated bags, have a high labour endowment, own cold storage facilities, and are affiliated to mushroom producing groups. However, the difficulty in accessing market information and lack of bargaining power significantly constrains other producers’ plans to supply the retail market; hence, they end up selling through less remunerative channels, such as the farm gate. Producers’ decisions on the quantity of mushrooms supplied through the retail market are significantly affected by the difficulty in accessing transport and uncertainty about meeting the retailers’ quality requirements. Over 90 percent of mushroom producers in Swaziland currently participate in the industry through farmer groups. These groups are predominantly organised in two forms, depicted as model A and B, respectively. In model A, besides establishing their own by-laws, members produce mushrooms in one growing house where they share the costs and benefits of all preproduction, production and marketing activities. In model B, members also establish their own by-laws and share all pre-production activities. However, instead of producing under one roof, each member manages his/her own growing house and members are at liberty to make their own marketing arrangements independently. The results of the Propensity Score Matching method indicated that producers affiliated to model B groups have significantly higher levels of cooperation, which is evidenced in making joint decisions and performing shared manual activities. Participation in such groups also improves producers’ knowledge of the enterprise, and reduces the likelihood of internal free-riding. The overall results of the study point to the need to strengthen farmer training in mushroom production and value-addition. In attempting to improve producers’ access to key inputs and services, it is recommended that the government should relinquish its position (to the private sector) as the only provider of these services, allowing public institutions to assume a monitoring role. Producers’ competitiveness and sustainable participation in the mushroom value chain can be enhanced by institutionalising and strengthening collective action, which can possibly enable them to achieve economies of scale benefits in the input and product markets, and improve their bargaining position. As indicated in the empirical chapters, market availability for mushrooms is not a challenge in Swaziland. However, the lack of a market information system, expert assistance in agribusiness management, poor value chain governance, and lack of vertical coordination, predispose producers to high marketing and transaction costs such that they end up selling through less remunerative marketing channels.

The conventional mushroom-like Sievenpiper structure is re-visited in this thesis and a relationship is established between the dispersion and reflection phase characteristics of the structure. It is shown that the reflection phase frequency at which the structure behaves as a Perfect Magnetic Conductor (PMC) can be predicted for varying angles of incidence from the modal distribution in the dispersion diagrams and corresponds to the supported leaky modes within the light cone. A methodology to independently tune the location of the PMC frequency point with respect to the surface wave band-gap location is then presented. The influence of having said PMC frequency point located inside or outside the surface wave band-gap on a dipole radiation pattern is then studied numerically. It is demonstrated that the antenna exhibits a higher gain when the PMC frequency and band-gap coincide versus when they are separated. Two design cases are then presented for when the aforementioned properties coincide and are separated and a gain improvement of 1.2 dB is measured for the former case.

The conventional mushroom-like Sievenpiper structure is re-visited in this thesis and a relationship is established between the dispersion and reflection phase characteristics of the structure. It is shown that the reflection phase frequency at which the structure behaves as a Perfect Magnetic Conductor (PMC) can be predicted for varying angles of incidence from the modal distribution in the dispersion diagrams and corresponds to the supported leaky modes within the light cone. A methodology to independently tune the location of the PMC frequency point with respect to the surface wave band-gap location is then presented. The influence of having said PMC frequency point located inside or outside the surface wave band-gap on a dipole radiation pattern is then studied numerically. It is demonstrated that the antenna exhibits a higher gain when the PMC frequency and band-gap coincide versus when they are separated. Two design cases are then presented for when the aforementioned properties coincide and are separated and a gain improvement of 1.2 dB is measured for the former case.

Thesis (Ph. D.)--West Virginia University, 2005. / Title from document title page. Document formatted into pages; contains xi, 323 p. : ill. (some col.). Vita. Includes abstract. Includes bibliographical references (p. 191-211).