This dissertation seeks to extract the Zhuangzi from a variety of problematic interpretations in English-speaking scholarship. The text has been accused of supporting a variety of moral or epistemic positions, including moral relativism, transcendental mysticism, skepticism, anarchism, and anti-societal asceticism. Against these interpretations I demonstrate the text has a complex but coherent diagnosis of human suffering in a cosmology of change. In response to this diagnosis the text also presents a complex but coherent set of ideals that treat human suffering. This suffering takes many forms, but is particularly problematic in the xin, the organ conventionally regarded as being responsible for wisdom and guidance in human activity. This dissertation performs a thorough analysis of the idea of xin in the Zhuangzi, and demonstrates how the Inner Chapters provide a coherent prescriptive regimen to treat the afflictions of discrimination, completion, and acquisition. When discriminations in the xin are released through forgetting and emptiness, this allows the zhenren to harmonize his conscious attention and bodily activity to dao. Integrating mind, body and spirit with dao allows the sage to wander effortlessly through the emergent processes of yin and yang. Not only does this mean paying attention to the changes of dao, but also means acclimating to those changes.

Orientador : Ahmed Athia El-Dash / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-03T23:17:14Z (GMT). No. of bitstreams: 1 Bianchini_MicheleCarolina_M.pdf: 1596733 bytes, checksum: cae6289c734fc3fd9db1acfae0c80c6d (MD5) Previous issue date: 2004 / Resumo: Um fermento natural desenvolvido para produção de panetone passou por uma secagem, visando obter um fermento natural em pó. Este trabalho investigou primeiramente os métodos de secagem viáveis para as leveduras e as bactérias lácticas presentes no fermento natural. Os métodos testados foram secagem em spray drier e secagem em estufa com ar forçado. O objetivo foi encontrar uma alternativa para a liofilização que é frequentemente usada em secagem de microorganismos. Após a seleção do método de secagem foram realizados 17 tratamentos referentes a um planejamento experimental 23 com três repetições no ponto central e seis pontos axiais. As variáveis independentes foram: temperatura de secagem (24, 32 e 40ºC), porcentagem de sorbitol (2, 6 e 10%) e porcentagem de sacarose (1, 3 e 5%). As variáveis respostas foram: tempo de secagem, contagem de bactérias lácticas e contagem de leveduras. As melhores condições encontradas foram 24ºC, 2% de sorbitol e 1% de sacarose. Durante as aplicações do fermento seco verificou-se que o antes e o pós da secagem têm uma influência muito grande na performance do fermento. A preparação do fermento para secagem ¿ que inclui a extrusão do fermento em extrusora de macarrão e os métodos de reidratação do fermento seco foram testados e analisados. O melhor crescimento dos microorganismos foi obtido com uma reidratação com 1,5% de leite em pó e 0,23% de nutriente de fermento. Com a reidratação definida, realizou-se os testes para o acerto da receita e do processo de fabricação de panetone com fermento seco. O panetone com fermento seco foi comparado tecnicamento com o panetone feito com fermento natural. Os parâmetros avaliados foram: volume específico, cor da crosta, características da crosta, cor do miolo, estrutura do miolo, umidade do miolo, aroma, gosto, pH e maciez em texturômetro. Na pontuação geral não houve diferença significativa entre o padrão e o teste. Na análise do pH, o panetone com fermento natural seco apresentou diferença significativa em relação ao panetone padrão, porém os valores atingidos os normais para o padrão de panetone. A análise da maciez em texturômetro mostrou uma ligeira superioridade do panetone padrão nos primeiros 30 dias. Na análise com 40 a 80 dias de fabricação os panetones tiveram uma maciez similar. O estudo mostrou que é possível eliminar a etapa de manutenção do fermento natural com a sua secagem e que fermento natural seco obtido é capaz de produzir panetones com bons resultados / Abstract: It has been developed a sourdough to produce panetone and it was dried. This work investigated firstly the practicable drying methods for yeasts and acid lactic bacterias presents in the sourdough. Spray drier and hot air. The object was to find an alternative to the freeze drying method, wich is often used to microorganisms. After the selection of the best method, an experimental design 23 with 17 treatments was planned ¿ with three central points and six axial points. Independent variables were: drying temperature (24, 32 and 40ºC), sorbitol dosage (2, 6 and 10%) and saccharose dosage (1, 3 and 5%). Dependents variables were: drying time, acid lactic bacteria counting and yeast counting. The best conditions were 24ºC, 2% of sorbitol and 1% of saccharose. During the dried sourdough aplications was verified that before and after drying conditions had a big influence in the sourdough performance. The sourdough drying preparation ¿ includes the sourdough extrusion and the sourdough rehidratation methods ¿ were analysed. The best microorganism development was obtained with 1,5% of powder milk and 0,23% of sourdough nutrient. Defined the rehidratation, tests to ajust the recipe and process were done. The panettone done with the dried sourdough was technically compared with the normal panetone with fresh sourdough. The considered parameters were: specific volum, color crust, crust caracteristics, color crumb, crumb struture, crumb moisture, flavour, taste, pH and softness. There was no significante diference at 5% in the total pontuation between standard and test. The tested panettones had significative diference compared with the standard in pH, although the obtained values were normal found in literature. In softness analysis the standard panettone had a little superiority in the first thirty days. In the analysis with 40 to 70 days after production all panettones had a similar softness. The study showed that it is possible to elimate the sourdough maintenance step and to obtain panettones with good results / Mestrado / Mestre em Engenharia de Alimentos

Bakgrund: Amning innehåller all näring ett spädbarn behöver och WHO rekommenderar helamning i sex månader och därefter amning i tillägg till annan kost. Amning medför flera positiva hälsoeffekter för mamma och barn och är även ett miljövänligt och ekonomiskt sätt att ge sitt barn mat. De flesta mammor har en önskan om att amma men många mammor slutar att amma innan barnet är sex månader. Detta skulle kunna minska med rätt stöd. Syfte: Syftet med studien var att undersöka om och var föräldrar får kunskap och stöd gällande amning/uppfödning före och efter barnets födelse samt vilket stöd de önskar. Metod: Kvantitativ metod med deskriptiv ansats valdes för att besvara studiens syfte. En tvärsnittsstudie genomfördes. En enkät utformad som ett frågeformulär med slutna och öppna frågor delades ut till föräldrar som var med vid barnets åttamånaderskontroll på BVC genom ett konsekutivt urval. Totalt 124 föräldrar inkluderades. Data från de slutna frågorna analyserades med deskriptiv statistik. De öppna frågorna analyserades med kvalitativ innehållsanalys. Resultat: De flesta föräldrar (92%) hade tänkt att deras barn skulle helammas från början men endast 37,1 procent av föräldrarna hade tänkt att helamma de första sex månaderna. Det var 29,8 procent av föräldrarna som uppgav att de hade fått helt tillräcklig kunskap om amning före eller under graviditeten. Det var vanligast att denna kunskap hade inhämtats från barnmorskemottagning (59,7%) och därefter från internet (43,5%). De flesta föräldrar (79%) tänkte att de kunde vända sig till BVC med amningsfrågor efter att barnet var fött. Det var från BVC som de flesta (58,1%) föräldrarna fick stöd med amning/uppfödning när barnet var nyfött. Det var även fortsättningsvis BVC som de flesta föräldrarna (54%) fick stöd från när barnet var äldre än fyra veckor. Föräldrarna var nöjda med det stöd som gavs när vårdpersonal var tillgänglig, tydlig, ingav trygghet och upplevdes ha hög kompetens. De var inte nöjda när något av det brast eller när vårdpersonal gav motsägelsefulla råd. Föräldrarna önskade mer praktisk hjälp vid både amning och flaskmatning samt mer förberedande information under graviditeten. Slutsats: Alla föräldrar får inte den information de själva anser att de behöver gällande amning/uppfödning under graviditeten. Mer stöd och utbildning bör ges under denna tid. Barnmorskemottagning och internet är viktiga informationskällor och därför bör lämpliga hemsidor rekommenderas av barnmorskan. Det stöd som föräldrarna får efter barnets födelse kommer främst från BVC men också från andra delar av vårdkedjan, speciellt under de första veckorna. Det stöd och den information som ges bör vara samstämmig genom hela vårdkedjan och bör utgå från ett personcentrerat perspektiv, vara evidensbaserad samt inte vara dömande. / Background: Breastmilk contains all the nutrients an infant need. WHO recommends exclusive breastfeeding for six months and then in addition to other foods. Breastfeeding has several positive health effects for both mother and child and is also an environmentally friendly and economical way to feed a child. Most mothers want to breastfeed but many mothers quit before the baby is six months old. This could be avoided with the right support. Aim: The aim of this study was to investigate if and from where parents get knowledge and support regarding breastfeeding/nourishing before and after the child is born and what support they want. Method: Quantitative method with descriptive approach was chosen to answer the aim of this study. A cross-sectional study was conducted. A survey designed as a questionnaire with closed and open questions was distributed to parents who participated in the child's eight-month check up on the child health services through a consecutive sample. A total of 124 parents were included. Data from the closed questions were analyzed with descriptive statistics. The open questions were analyzed with qualitative content analysis. Result: Most of the parents (92%) had thought their child would breastfeed exclusively from the beginning but only 37,1 percent of the parents had planned to exclusively breastfeed for the first six months. It was 29,8 percent of the parents who stated that they had received sufficient knowledge of breastfeeding before or during pregnancy. Most commonly this knowledge had been obtained from maternal health care (59,7%) followed by the internet (43,5%). Most parents (79%) thought that they could turn to the child health services with breastfeeding issues after the child was born. It was from the child health services most (58,1%) parents received support with breastfeeding/nourishing when the child was newborn. It was also from the child health services that most parents (54%) received support when the child was older than four weeks. The parents were satisfied with the support when healthcare professionals were available, provided clear advice and security and were experienced highly competent. They were not satisfied when this failed or when healthcare professionals gave contradictory advice. The parents wanted more practical help in both breastfeeding and bottle feeding and more preparatory information during pregnancy. Conclusion: All parents do not get the information they think they need regarding breastfeeding/nourishing during pregnancy. More support and education should be provided during this time. Maternal healthcare and the internet are important sources of information and therefore suitable websites should be recommended by the midwife. The support that the parents receive after the birth of the child comes mainly from the child health services but also from other parts of the chain of care, especially during the first few weeks. The support and information provided should be consistent throughout the chain of care and should be based on a person-centered perspective, be evidence-based and not be judgmental.

Along with the organic food market development, two directions within the industry has appeared, the traditional organic farming and the biodynamic organic farming. The thesis aimed to derive at which organic certification of organic food in the Swedish food market is most appropriate to the organic movement, based on customer perceptions of Swedish University students. The thesis looked at KRAV, a certifier of traditional organic farming, and Demeter, a certifier of biodynamic organic farming. A quantitative method was used to gain a deeper understanding of the consumer perceptions of organic certification standards and the comparison of KRAV and Demeter, and which certification consumers preferred. A survey was distributed in order to find out the consumer perceptions. The findings of the thesis were split into two parts, each answering one research question. The first part showed that people adhered to the standards of Demeter, with average means skewed towards their side of the scale. The second part identified five hypotheses to be tested against each other, and found customer confusion to be the main impacting factor of consumer perceptions of organic food standards.

Made available in DSpace on 2014-12-17T13:53:17Z (GMT). No. of bitstreams: 1 NailaKNL.pdf: 378925 bytes, checksum: 0aca3c2de73695a3ad77834f7705211f (MD5) Previous issue date: 2007-08-24 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior / This paper aims to verify the Burnout?s possibilities of incidence, finding the creating dimensions and comparing with the socio-demographics characteristics of the researched professionals. This quantitative-descriptive search has a population of 197 workers of 23 nourishing companies in Rio Grande do Norte. This population is predominantly male, younger than 28 years old, single, relatively instructed (57,07% with complete high school) and having just started their current job since 79% of the interviewees are in the company less than six years. The AUDITORIA DO SISTEMA HUMANO (ASH) model, utilized for investigation and developed for the Spaniards Quijano and Navarro in 1999, has several dimensions about human resources management and the organizational effectiveness, but only makes part of the research in 19 questions Burnout referring. It was used factorial analyses with extraction method, varimax rotation and Kaiser normalization with the intuition to define the creating dimensions of the syndrome, they were evaluated with Cronbach Alpha coefficient after extraction. The dimensions found through the factorial analyses were: emotional exhaustion, physical exhaustion and vitality. The accumulated explanation value reached 65,30% of total variation. The data socio-demographics don t justify the syndrome appearance, because the T test and ANOVA showed irrelevant values. It has been also observed that the founded dimensions were different of the Maslach sociopsychological perspective (emotional exhaustion, depersonalization and low professional realization) allowing comparison with others researches and the possibility to develop new ones with workers from different assistance areas. These new researches are important, since the syndrome refers to chronic labor stress consequences and any professional is favorable to Burnout, harmful to the company as to the collaborators / Este estudo objetiva verificar a possibilidade de incid?ncia da s?ndrome de burnout, encontrando as dimens?es formadoras e comparando com as caracter?sticas s?ciodemogr?ficas dos profissionais pesquisados. A pesquisa de cunho quantitativodescritiva tem como popula??o 197 funcion?rios de 23 empresas do setor aliment?cio do Estado do Rio Grande do Norte e ? predominantemente masculina, com idade inferior a 28 anos, solteira, relativamente culta (57,07% possuem ensino m?dio completo) e com pouco tempo no emprego, j? que 79% dos entrevistados est?o na empresa a menos de seis anos. O modelo da Auditoria do Sistema Humano (ASH), instrumento de investiga??o utilizado que foi desenvolvido pelos espanh?is Quijano e Navarro em 1999, possui v?rias dimens?es sobre a gest?o da qualidade dos Recursos Humanos e a efetividade organizacional, mas s? fizeram parte da pesquisa as 19 quest?es referentes ao burnout. Com intuito de definir as dimens?es formadoras da s?ndrome, foi utilizada a an?lise fatorial com m?todo de extra??o, rota??o varimax e normaliza??o Kaiser, sendo avaliadas, ap?s a extra??o, com o coeficiente Alpha de Cronbach. As dimens?es encontradas atrav?s da an?lise fatorial foram: exaust?o emocional, esgotamento e vitalidade, tendo o valor da explica??o acumulada atingido 65,30% da varia??o total. Os dados s?ciodemogr?ficos n?o justificaram o aparecimento da s?ndrome, pois o Teste T e a ANOVA apresentaram valores irrelevantes. Observou-se tamb?m que as dimens?es encontradas no trabalho foram diferentes da perspectiva social-psicol?gica de Maslach (exaust?o emocional, despersonaliza??o e baixa realiza??o profissional) permitindo assim a compara??o com outros estudos e a possibilidade de desenvolvimento de novas pesquisas com funcion?rios de ?reas diferentes da assistencial. Essas novas pesquisas s?o importantes, uma vez que a s?ndrome refere-se ? conseq??ncia do estresse laboral cr?nico e qualquer profissional est? prop?cio ao burnout, prejudicial tanto para empresa quanto para os colaboradores

FundaÃÃo Cearense de Apoio ao Desenvolvimento Cientifico e TecnolÃgico / Durante as etapas do processamento da polpa de fruta, sÃo recolhidos materiais nÃo-aproveitados, os chamados resÃduos, tais como as frutas refugadas, cascas e centros das frutas, as sementes, os caroÃos e o bagaÃo. O volume de perdas pÃs-colheita à bastante considerÃvel, e o aproveitamento dos resÃduos de frutas tropicais, à uma alternativa para a reduÃÃo dessas perdas. Diante do exposto, o presente trabalho objetivou desenvolver um novo produto alimentÃcio, biscoito tipo cookies, com adiÃÃo de pÃs alimentÃcios de resÃduos de frutas tropicais, alÃm de caracterizar a qualidade fÃsicoâquÃmica, mineral e microbiolÃgica dos pÃs alimentÃcios obtidos dos resÃduos dessas frutas, adicionar estes pÃs em diversas concentraÃÃes na formulaÃÃo de biscoitos tipo cookies, avaliar a composiÃÃo fÃsicoâquÃmica dos biscoitos produzidos e verificar a aceitaÃÃo por meio de anÃlise sensorial do produto nas diversas concentraÃÃes de pÃs adicionados. O material utilizado foi o bagaÃo de caju e o bagaÃo da goiaba, obtidos do processamento de polpa de fruta congelada e, transformadas em pÃs alimentÃcios, pelo mÃtodo de secagem. Os biscoitos tipo cookies foram formulados com adiÃÃo de 5%,10%,15%,20% de pÃs alimentÃcios obtidos de resÃduos de caju e de goiaba (em relaÃÃo ao peso total da farinha de trigo) e o controle (sem pÃ). A partir dos resultados obtidos com as anÃlises fÃsico-quÃmicas pode-se considerar que os pÃs alimentÃcios dos resÃduos de caju e de goiaba sÃo boas fontes de vitamina C e de aÃÃcar redutor. AlÃm de apresentam alto Ãndice de fibras dietÃticas. A anÃlise de minerais mostrou que os pÃs alimentÃcios podem ser considerados boas fontes principalmente de ferro e de zinco. Em relaÃÃo Ãs determinaÃÃes microbiolÃgicas, todas as amostras analisadas atenderam as condiÃÃes higiÃnico-sanitÃrias estabelecidas pela legislaÃÃo em vigor. As caracterÃsticas quÃmicas e fÃsico-quÃmicas dos biscoitos formulados com adiÃÃo de pÃs alimentÃcios obtidos de resÃduos de caju apresentaram variaÃÃes significativas no parÃmetro de pH. Na anÃlise sensorial foi observado um decrÃscimo linear com o aumento da concentraÃÃo do pà alimentÃcio obtido de resÃduo de caju para todos os atributos avaliados. As caracterÃsticas quÃmicas e fÃsico-quÃmicas dos biscoitos formulados com adiÃÃo de pÃs alimentÃcios obtidos de resÃduos de goiaba apresentaram variaÃÃes significativas nos parÃmetros de pH e proteÃna. Na anÃlise sensorial foi observado um aumento linear para os atributos de sabor, textura, impressÃo global e intenÃÃo de compra com o aumento da concentraÃÃo do pà alimentÃcio obtido de resÃduo de goiaba. Assim pode-se concluir que o aproveitamento dos resÃduos de frutas tropicais (caju e goiaba) torna-se importante para o combate ao desperdÃcio, e o uso desses resÃduos para o desenvolvimento de novos produtos alimentÃcios seria uma opÃÃo de agregar valor nutritivo aos biscoitos. / During the stages of the processing of the fruit pulp, they are collected material not-used to advantage, the calls residues, such as the refugadas fruits, rinds and centers of the fruits, the seeds, the caroÃos and the bagasse. The volume of losses after-harvest is sufficiently considerable, and the exploitation of the residues of tropical fruits, is an alternative for the reduction of these losses. Ahead of the displayed one, the present work objectified to develop a new nourishing product, biscuit type cookies, with addition of after nourishing of residues of tropical fruits, beyond characterizing the quality physicist-chemistry, microbiological mineral and of the ones after nourishing gotten of the residues of these fruits, to add these after in diverse concentrations in the biscuit formularization type cookies, to evaluate the composition physicist-chemistry of produced biscuits and to verify the acceptance by means of sensorial analysis of the product in the diverse added concentrations of after. The used material was the cashew bagasse and the bagasse of guava, gotten of the pulp processing of frozen fruit e, transformed into after nourishing, for the drying method. The biscuits type cookies had been formulated with addition of 5%, 10%, 15%, 20% of after nourishing gotten of residues of cashew and guava (in relation to the all up weight of the wheat flour) and the control (without dust). From the results gotten with the analyses physicist-chemistries it can be considered that after nourishing of the residues of cashew and goiaba they are good sources of vitamin C and reducing sugar. Beyond they present high dietary staple fibre index. The mineral analysis showed that after nourishing good principal sources of iron and zinc can be considered. In relation to the microbiological determination, all the analyzed samples had taken care of the hygienical-sanitary conditions established by the legislation in vigor. The chemical characteristics and physicist-chemistries of biscuits formulated with addition of after nourishing gotten of cashew residues had presented significant variations in the parameter of pH. In the sensorial analysis a linear decrease with the increase of the concentration of the nourishing dust gotten of cashew residue was observed for all the evaluated attributes. The chemical characteristics and physicist-chemistries of biscuits formulated with addition of after nourishing gotten of residues of guava had presented significant variations in the parameters of pH and protein. In the sensorial analysis a linear increase for the flavor attributes was observed, texture, global impression and intention of purchase with the increase of the concentration of the gotten nourishing dust of residue of guava. Thus it can be concluded that the exploitation of the residues of tropical fruits (cashew and guava) becomes important for the combat wastefulness, and the use of these residues for the development of new nourishing products would be an option to add nutritional value to biscuits.

Orientador: Eliseu Savério Sposito / Banca: Sandra Lencioni / Banca: Silvia Selingardi Sampaio / Banca: Paulo Fernando Cirino Mourão / Banca: Everaldo Santos Melazzo / Resumo: Fazer a leitura do território, do ponto de vista do desenvolvimento das atividades econômicas, no período da globalização, é uma tarefa complexa. Novos paradigmas estão postos, novas dinâmicas são sentidas e novas configurações notadas. É preciso identificar os agentes, entender os processos e as relações que influenciam nas decisões, nas normatizações que (re) organizam, reestruturam e, portanto, usam o território. Neste contexto, apresentamos esta pesquisa, que tem como perspectiva a leitura das dinâmicas territoriais pela via da atividade industrial do ramo alimentício de consumo final na cidade de Marília/SP, no período da globalização. A metologia da pesquisa está estruturada em três eixos, são eles: leituras; levantamento, sistematização e mapeamento de dados secundários; pesquisa de campo (realização de entrevistas e aplicação de questionários). Tal análise se justifica, pois o ramo industrial alimentício de consumo final instalado nessa cidade teve sua origem atrelada à ação de agentes locais, anterior ao processo de desconcentração industrial, iniciado a partir da metrópole paulistana na década de 1970. No entanto, a partir desse período, devido à expansão das indústrias locais, grupos empresariais de capital nacional e transnacional foram atraídos para escala dessa cidade média. Assim, com o desenvolvimento da pesquisa, verificamos que Marília, por aglomerar empresas industriais de um mesmo ramo produtivo, complexificou e ampliou sua função na divisão territorial do trabalho e na rede urbana em que está inserida e mantém relações... (Resumo completo, clicar acesso eletrônico baixo) / Résumé: Faire la numérisation du territoire, du point de vue du développement des activités économiques, dans la période de la mondialisation, c'est une tâche complexe. De nouveaux paradigmes sont faites, de nouvelles dynamiques sont expérimentés et de nouveaux paramètres notés. Il faut identifier les agents, comprendre les processus et les relations qui influencent les décisions, dans les normes qui réorganisent, qui restructurent, et,donc, qui utilisent le territoire. Dans ce contexte, nous présentons cette recherche, qui a comme perspective la lecture des dynamiques territoriales par la voie de l'activité industrielle dans le secteur de consommation finale des aliments dans la ville de Marília-SP, dans la période de la mondialisation. La méthodologie de la recherche est structurée autour de trois axes, ils sont: les lectures; l'enquête, la cartographie systématique des données secondaires, la recherche de terrain (la réalisation d'entretiens et l'aplication de questionnaires). Telle analyse est justifiée, puisque le secteur industrielle de la consommation alimentaire finalement installé dans cette ville a eu son origine liée à l'action des agents locaux, avant le processus de déconcentration industriel, lancé à partir de la métropole de São Paulo dans les années 1970. Cependant, à partir de ce moment, en raison de l'expansion des industries locales, les groupes d'entreprises de capital national et transnational ont été attirés par cette moyenne échelle de la ville... (Résumé complet accès életronique cidessous) / Abstract: Making the analysis, from the development of economical activities point of view, in times of globalization, is a complex task. There are new paradigms, new dynamics are felt and new configurations are noticed. It is needed to identify the agents, to understand the processes and relationships that have influence in the decisions and in the laws the (re)organize, restructure and, therefore, use the territory. In this context, we present this research, that has as perspective the analysis of territorial dynamics by the industrial activity of the final consumption nourishing field in the city of Marilia/SP, in the period of globalization. The methodology of the research is structured in three guidelines: analysis; survey, systematization and mapping secondary data; field research (realization of interviews and questionnaires). This analysis's reason is that the final consumption industry installed in this city has its origins related to the actions of local agents, preceding the industrial decentralization process that began in the metropolis of Sao Paulo in the decade of 1970. However, from then on, because of the local industry expansion, business groups with national and transnational were attracted by this medium-sized city. Then, with the development of this research, we verified that Marília, by concentrating industrial companies of the same productive field made more complex and extended its function in the territorial work division and in the urban network in which it is inserted and relates to... (Complete abstract click electronic access below) / Doutor

Made available in DSpace on 2014-06-11T19:33:35Z (GMT). No. of bitstreams: 0 Previous issue date: 2011-06-10Bitstream added on 2014-06-13T20:45:22Z : No. of bitstreams: 1 bomtempo_dc_dr_prud.pdf: 5289318 bytes, checksum: 613626bdfce6751f4cf01f0aab4c2d5f (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) / Faire la numérisation du territoire, du point de vue du développement des activités économiques, dans la période de la mondialisation, c’est une tâche complexe. De nouveaux paradigmes sont faites, de nouvelles dynamiques sont expérimentés et de nouveaux paramètres notés. Il faut identifier les agents, comprendre les processus et les relations qui influencent les décisions, dans les normes qui réorganisent, qui restructurent, et,donc, qui utilisent le territoire. Dans ce contexte, nous présentons cette recherche, qui a comme perspective la lecture des dynamiques territoriales par la voie de l'activité industrielle dans le secteur de consommation finale des aliments dans la ville de Marília-SP, dans la période de la mondialisation. La méthodologie de la recherche est structurée autour de trois axes, ils sont: les lectures; l´enquête, la cartographie systématique des données secondaires, la recherche de terrain (la réalisation d´entretiens et l´aplication de questionnaires). Telle analyse est justifiée, puisque le secteur industrielle de la consommation alimentaire finalement installé dans cette ville a eu son origine liée à l´action des agents locaux, avant le processus de déconcentration industriel, lancé à partir de la métropole de São Paulo dans les années 1970. Cependant, à partir de ce moment, en raison de l´expansion des industries locales, les groupes d'entreprises de capital national et transnational ont été attirés par cette moyenne échelle de la ville... (Résumé complet accès életronique cidessous) / Fazer a leitura do território, do ponto de vista do desenvolvimento das atividades econômicas, no período da globalização, é uma tarefa complexa. Novos paradigmas estão postos, novas dinâmicas são sentidas e novas configurações notadas. É preciso identificar os agentes, entender os processos e as relações que influenciam nas decisões, nas normatizações que (re) organizam, reestruturam e, portanto, usam o território. Neste contexto, apresentamos esta pesquisa, que tem como perspectiva a leitura das dinâmicas territoriais pela via da atividade industrial do ramo alimentício de consumo final na cidade de Marília/SP, no período da globalização. A metologia da pesquisa está estruturada em três eixos, são eles: leituras; levantamento, sistematização e mapeamento de dados secundários; pesquisa de campo (realização de entrevistas e aplicação de questionários). Tal análise se justifica, pois o ramo industrial alimentício de consumo final instalado nessa cidade teve sua origem atrelada à ação de agentes locais, anterior ao processo de desconcentração industrial, iniciado a partir da metrópole paulistana na década de 1970. No entanto, a partir desse período, devido à expansão das indústrias locais, grupos empresariais de capital nacional e transnacional foram atraídos para escala dessa cidade média. Assim, com o desenvolvimento da pesquisa, verificamos que Marília, por aglomerar empresas industriais de um mesmo ramo produtivo, complexificou e ampliou sua função na divisão territorial do trabalho e na rede urbana em que está inserida e mantém relações... / Making the analysis, from the development of economical activities point of view, in times of globalization, is a complex task. There are new paradigms, new dynamics are felt and new configurations are noticed. It is needed to identify the agents, to understand the processes and relationships that have influence in the decisions and in the laws the (re)organize, restructure and, therefore, use the territory. In this context, we present this research, that has as perspective the analysis of territorial dynamics by the industrial activity of the final consumption nourishing field in the city of Marilia/SP, in the period of globalization. The methodology of the research is structured in three guidelines: analysis; survey, systematization and mapping secondary data; field research (realization of interviews and questionnaires). This analysis’s reason is that the final consumption industry installed in this city has its origins related to the actions of local agents, preceding the industrial decentralization process that began in the metropolis of Sao Paulo in the decade of 1970. However, from then on, because of the local industry expansion, business groups with national and transnational were attracted by this medium-sized city. Then, with the development of this research, we verified that Marília, by concentrating industrial companies of the same productive field made more complex and extended its function in the territorial work division and in the urban network in which it is inserted and relates to... (Complete abstract click electronic access below)