Licentiatavhandling (sammanfattning) Alnarp : Sveriges lantbruksuniversitet. / Härtill 3 uppsatser.

Thesis (Ph.D.)--University of Delaware, 2006. / Principal faculty advisor: Arwen P. Mohun, Dept. of History. Includes bibliographical references.

Made available in DSpace on 2014-06-11T19:28:30Z (GMT). No. of bitstreams: 0 Previous issue date: 2010-02-23Bitstream added on 2014-06-13T18:34:43Z : No. of bitstreams: 1 morgado_cma_me_jabo.pdf: 767923 bytes, checksum: cd0b4eb5553754106d2e9e461c70a462 (MD5) / Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) / Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) / O objetivo foi estabelecer a importância do estádio de maturação e da refrigeração, na conservação de goiabas Kumagai, Paluma, Pedro Sato, Sassaoka e Século XXI e avaliar a qualidade dos seus produtos minimamente processados (PMP). Frutos “de vez” e maduros foram armazenados a 21ºC e a 10ºC e avaliados a cada 2-3 dias. Nos PMP, os frutos foram descascados, cortados ao meio, as sementes eliminadas, enxaguados com água clorada, embalados, armazenados a 3°C (75%UR) e avaliados a cada 2 dias. Os frutos e os PMP foram avaliados quanto aos teores de ácido ascórbico (AA), sólidos solúveis (SS) e acidez titulável (AT), massa fresca e cor. Os frutos quanto à atividade antioxidante total (AAT), ABTS e FRAP, polifenóis extraíveis totais (PExT), resistência, aparência e podridões e os PMP quanto ao rendimento e microbiologicamente. A vida útil dos frutos maduros, a 21ºC, foi de 4 dias para a Kumagai, Paluma, Sassaoka e Sec XXI, e de 2 dias para a P Sato. A 10ºC, goiabas Kumagai e Sassaoka conservaram-se por 9 dias, enquanto Paluma, P Sato e Sec XXI por 6 dias. Goiabas “de vez”, Kumagai, Paluma e Sassaoka, a 21ºC apresentaram vida útil de 6 dias, que se prolongou para 12 dias a 10ºC. Goiabas P Sato e Sec XXI, a 21ºC apresentaram vida útil de 4 dias, que aumentou para 9 dias a 10ºC. Goiabas Sassaoka apresentaram a maior vida útil, os maiores teores de SS e os menores de AT e mantiveram os teores de PExT, com aumento na AAT (ABTS), e nos teores de AA. A vida útil dos PMP foi de 12 dias. O rendimento das goiabas P Sato, em PMP não descascado, foi o maior, 69,65%. Os PMP feitos com goiabas descascadas apresentaram menor rendimento, maior perda de massa e os menores teores de AA / The objective was to establish the importance of maturation stage and of refrigeration for the conservation of Kumagai, Paluma, Pedro Sato, and Sassaoka Século XXI guavas and to evaluate the quality of its minimally processed products (PMP). Fruit in mature and ripe stage were stored at 21ºC and 10ºC and evaluated every 2-3 days. In PMP, the fruits were peeled, cut in the midle, had seeds removed, were rinsed with chlorinated water, packaged, stored at 3°C (75% RH) and evaluated every 2 days. PMP and intact fruits were evaluated by ascorbic acid (AA), soluble solids (SS) and titratable acidity (TA) content, fresh mass and color. Intact fruits were also evaluated by total antioxidant activity (TAA), ABTS and FRAP, total polyphenols extractable total (PExT), resistence, appearance and rotting evolution and PMP for yield and microbiologically. The shelf life of ripe fruit, at 21ºC, was 4 days for Kumagai, Paluma, Sassaoka and Sec XXI, and 2 days for P Sato. At 10ºC, Kumagai and Sassaoka guavas were preserved for 9 days, while Paluma, P Sato and Sec XXI for 6 days. Mature guavas, Kumagai, Paluma and Sassaoka, at 21ºC showed shelf life of 6 days, which prolonged for 12 days at 10°C. P Sato a nd Sec XXI guavas, at 21ºC had shelf life of 4 days, which increased to 9 days when kept at 10°C. Sassaoka guavas had the biggest shelf life and SS content, the lowest AT content, kept the PExT content the same, with increasing values for AAT (ABTS), and AA content. The shelf life of PMP was 12 days. The yield of P Sato guava, in not peeled PMP, was 69.65%, the highest. The PMP made with peeled guavas had lower yield, higher weight loss and the lowest AA content

Marine water contains large numbers of fish spoilage bacteria and pathogens including V. cholerae, V. parahaemolyticus, and V. vulnificus. Consumption of contaminated seafood could lead to the transmission of these pathogens to humans. Accurate identification of suspected pathogens and spoilage organisms is important to ensure consumer safety and a long shelf life. This project assessed the bacterial quality of hake during processing. Some attention was also given to pilchards and horse mackerel. The results showed a sharp increase in the mesophilic and sucrose fermenting Vibrio species counts in hake after filleting. It has been suggested that this contamination occurred during processing from biofilms present in the sea-water distribution system. During the study 257 strains isolated from Thiosulphate citrate bile salts sucrose (TCBS) agar were screened to determine the presence of the pathogenic Vibrios amongst these isolates. It was difficult to distinguish between V. alginolyticus and V. parahaemolyticus species due to high sequence similarity in their 16S rRNA genes. Final identification of the isolates required a polyphasic approach and it was found that none of the pathogenic Vibrios were present but that the Vibrio isolates mainly belonged to V. alginolyticus. As it was suspected that the main source of contamination was the treated sea water used during processing the ability of chlorine, ozone and hydrogen peroxide to prevent biolfilm formation was examined. The behaviour of two V. alginolyticus strains (V590 and V595) isolated from the processed hake was evaluated. These strains formed biofilms faster than the V. alginolyticus LMG4409 type strain, but were similar to V. parahaemolyticus LMG2850. Biofilms formed by these bacteria were resistant to 4 mg/l chlorine and to 2 mg/l ozone, but were inhibited by 0.05 % and 0.2 % hydrogen peroxide for biofilms initiation and mature biofilms respectively. The close resemblance of atypical V. alginolyticus isolates to V. parahaemolyticus may indicate the ability of pathogens to survive under similar conditions. Effective decontamination and quality assurance strategies are therefore required when processing fish to prevent disease outbreaks. / Thesis (PhD)--University of Pretoria, 2011. / Microbiology and Plant Pathology / unrestricted

This diploma thesis deals with the changes in content of fatty acids in long-lasting stored sterilized processed cheeses. Cheeses were stored under different temperatures 6 ± 2 °C, 23 ± 2 °C and 40 ± 2 °C during 23 months. Measurements was made in 16th and 23rd month of storage. The samples of sterilized processed cheeses were extracted by using mixture of solvents (ethanol, diethylether and petrolether). The obtained fat was then saponified by methanolic solution of potassium hydroxide. The methylesthers were analyzed by gas chromatography with flame ionization detection. Lauric, myristic, palmitic, oleic and stearic acids were the most abundant in cheeses. The yield was measured in these main acids. To summarize the content of fatty acids decreased during time of storage and also by influence of storage temperature higher than in refrigerator.

The field study based on a questionnaire, classroom observation and a range of interviews with government officials and teachers confirmed a deeply negative attitude towards the way SiSwati is being taught, resulting in negative attitudes towards the language itself. Other findings pointed to a resistance to the cultural content of the curriculum as dictated by the power elite in Swaziland, the outdated emphasis on linguistics rather than sociolinguistics as an informing discipline and the absence of social and negative literacy skills embedded in subject content. The field study reflects an overall climate of despondency governing the teaching and learning context.

No description available.

Objective. The objective of the current study was to evaluate critical nutrients of industrialized foods and compare them with the technical parameters established in the Peruvian regulations, in its two stages of implementation, referring to front-of-package labeling before the beginning of its validity in June 2019. Methods. Cross-sectional study in which the critical nutrients of sodium, total sugar, saturated fat and transfat were analyzed from data declared in the nutritional labels of 511 processed and ultra-processed foods that were part of the products purchased for the consumption of 88 families of students from one private university in Lima. The technical parameters used to evaluate the critical nutrients are those established in the Regulation of Law 30021. All analyses were carried out with Excel and SPSS version 21, Student’s t-statistics and McNemar’s test were used. Results. 79 processed foods and 432 ultra-processed foods were analyzed. Of the total processed and ultra-processed products evaluated, it was found that for sodium 14.3% and 37.2% respectively exceeded the parameters in the first and second stages established in the regulations; for sugar 54.2% and 62.6%; while for saturated fats 52.8% and 59.5%, respectively. Solid foods are those that will have the greatest changes in front labeling between the first and second stages of implementation, unlike liquids that without changing the composition of their products, their front labeling would not vary significantly. Conclusions. The saturated fat present in solid products (processed and ultra-processed), exceeds the parameters in both stages of implementation in most products. Of the foods compared, regardless of type and category, the critical nutrient sugar was the one that was highly present in most of the products evaluated for the first and second stages of implementation. / Revisión por pares

Background: Manufacturers have used emulsifying salts universally in the processed cheese industry since James L. Kraft patented the first processed cheese in 1916. My objective was to find alternative ingredients to replace emulsifying salts in processed cheese formulations; the product would follow "clean-labeling" trends and lower the final formulation's sodium content. Materials and Methods: My experiments followed conventional processed cheese formulations to create experimental batches, which were compared to positive and negative controls for significance. Textural, rheological, and melting tests evaluated objective cheese parameters. We observed subjective sensory properties through qualitative descriptive analysis, consumer acceptance panels, and focus groups. Results: We found that aspartic acid, cysteine, and glutamic acid could functionally emulsify a processed cheese formulation, as seen in the Manuscript section of this thesis. Potential future applications can be found under the Optimization Research section of this thesis. Conclusions: Alternative ingredients can make a large change on the processed cheese industry to improve current manufacturing practices and the nutrition of food products. While optimization work can always improve upon formulations, we propose a few formulations that could serve to replace traditional processed cheese practices.

No description available.