Thesis (M.S.)--University of Nevada, Reno, 2006. / "December, 2006." Includes bibliographical references (leaves 183-186). Online version available on the World Wide Web. Library also has microfilm. Ann Arbor, Mich. : ProQuest Information and Learning Company, [2006]. 1 microfilm reel ; 35 mm.

The purpose of this study was to investigate whether resistant maltodextrin is suitable as a fiber source in the probiotic fruit drink ProViva Mango without affecting the probiotic bacterium Lactobacillus plantarum 299v, viscosity or the sensory experience of the drink. Resistant maltodextrin is produced from hydrolyzed corn starch and is classified as a soluble dietary fiber. It is relatively resistant to digestion in the small intestine, where approximately 10% can be broken down, 50% can be fermented in the colon by the intestinal flora and 40 % is excreted in the faeces. Resistant maltodextrin has several important qualities when it comes to food processing. When added in a product, it does not affect the viscosity or taste and it is heat and acid stable. Three different fiber levels were added to ProViva Mango; 5 g, 10 g and 15 g/350 ml and they were compared against a reference beverage without added fiber. ProViva has a shelf life of 30 days and therefore analyses were planned to be performed at day 1 and after 15 and 32 days. Due to lack of time analyses were only performed at day 1 and 15. The study showed that resistant maltodextrin did not affect the viscosity or the probiotic bacteria L. plantarum 299v. The sensory analysis evaluated five different parameters: sweetness, fruitiness, grittiness, mouth feel and appearance. At day 1 and 15 there was no experienced significant difference between the fiber-enriched drinks and the reference drink in the evaluated sensory parameters. Brix test showed that the percentage of sugars increased with increasing fiber content. The conclusion of the study is that adding resistant maltodextrin to ProViva Mango doesn’t affect the physiological properties of ProViva. To obtain the same nutritional value as a standard ProViva Mango, the amount added sugar needs to be adjusted so that the amount of total sugars remain at the same level as the standard.

Made available in DSpace on 2017-07-10T17:37:08Z (GMT). No. of bitstreams: 1 Michele Potrich.pdf: 1335420 bytes, checksum: 217a9f67e1aa12bbdd6752f37c6601d2 (MD5) Previous issue date: 2006-03-17 / This work s objective was to associate strategies and control methods, aiming to minimize the damage caused by Sitophilus spp., in as much as it is considered the main pest insect in stored corn. Thus, corn cultivars resistant and susceptible to Sitophilus spp. attack were chosen through tests with chance of choice, to verify the feeding preference, and without chance of choice (confinement), where the insect s biology was analyzed, as well as the damage caused to the grains and the weight loss. Isolates of entomopathogenic fungi were selected through pathogenicity evaluations and lethal concentration, vegetative growth, conidia production in petri dishes, rice and in corpses. The susceptible and resistant C were associated to the selected isolates, and these were inoculated in the cultivars before and after the Sitophilus spp. infestation. It was verified that the cultivars CD 3121 presented resistence, increasing the duration of the egg-adult cicle, diminishing the number of emerged insects and diminishing the weight loss of the grains, and showed non-preference to feeding by Sitophilus spp., while cultivar CD 307 presented susceptibility and feeding preference to this insect. It was verified that all tested isolates were pathogenic to Sitophilus spp. Nevertheless, they differed about virulence, when 7 isolates caused at least 80% of confirmed mortality of this insect. Among these, the 3 that presented higher accumulated mortality at the 5th day after inoculation were selected: Unioeste 4, Unioeste 39 and Esalq 643. However, just isolates Unioeste 4 and Esalq 643 were selected to be associated to the cultivars, because they presented the best results on the realized tests. Analising the association between the isolates and the cultivars, higher control of Sitophilus spp. was verified, independent of the grain treatment strategy. The association caused an increase in the duration of the duration of the egg-adult duration, decrease of the number of emerged insects, decrese of damaged grains percentage and decrese of weight loss, for both cultivars CD 3121 and CD 307, and for both isolates. On the other hand, the isolates association with cultivars CD 3121 standed out for the control of Sitophilus spp., and the averages presented by this cultivar were more expressive / Este trabalho teve como objetivo associar estratégias e métodos de controle visando minimizar os danos provocados por Sitophilus spp., visto que este inseto é considerado o principal inseto-praga de milho armazenado. Assim, cultivares de milho resistentes e suscetíveis ao ataque de Sitophilus spp. foram selecionados através de testes com chance de escolha, para verificar a preferência alimentar, e sem chance de escolha (confinamento), onde a biologia do inseto foi analisada, bem como os danos ocasionados nos grãos e a perda de peso. Isolados de fungos entomopatogênicos foram selecionados através de avaliações de patogenicidade e comparação da virulência, determinação da concentração letal, crescimento vegetativo, produção de conídios em placa-de-Petri, produção de conídios em arroz e produção de conídios em cadáver. O cultivar suscetível e o cultivar resistente foram associados aos isolados selecionados, sendo que estes foram inoculados nos cultivares previa e posteriormente à infestação por Sitophilus spp. Verificou-se que o cultivar CD 3121 apresentou resistência, aumentando a duração do ciclo ovo-adulto, diminuindo o número de insetos emergidos e diminuindo a perda de peso dos grãos, e não-preferência para alimentação por Sitophilus spp., enquanto o cultivar CD 307 apresentou suscetibilidade e preferência alimentar para este inseto. Verificou-se que todos os isolados testados foram patogênicos a Sitophilus spp., no entanto, diferiram quanto à virulência, sendo que 7 isolados causaram no mínimo 80% de mortalidade confirmada neste inseto. Dentre estes, os 3 que apresentaram maior mortalidade acumulada, ao 5o dia após a inoculação foram selecionados, sendo Unioeste 4, Unioeste 39 e Esalq 643, no entanto, apenas os isolados Unioeste 4 e Esalq 643 foram selecionados para associação com os cultivares, pois apresentaram os melhores resultados nos testes realizados. Analisando a associação entre os isolados e os cultivares, verificou-se maior controle de Sitophilus spp., independente da estratégia de tratamento dos grãos, sendo que a associação causou um aumento na duração do ciclo ovo-adulto, diminuição no número de insetos emergidos, diminuição na porcentagem de grãos danificados e diminuição na perda de peso, tanto para o cultivar CD 3121, quanto para o cultivar CD 307, e para ambos isolados. Contudo, a associação dos isolados com o cultivar CD 3121 destacou-se para controle de Sitophilus spp., sendo que as médias apresentadas por este cultivar foram mais expressivas

Este trabalho consiste no desenvolvimento de metodologia para a seleção de catalisadores de maior resistência ao coqueamento para serem aplicados à Tecnologia de Refino e de Petroquímica. Essa metodologia associada a outras determinações ajudará na seleção de catalisadores para as unidades de reforma a vapor e possibilitará maior atividade, estabilidade e menor geração de coque, o que se traduz em otimização do catalisador para a unidade. O catalisador para reforma a vapor é normalmente constituído de uma fase ativa de níquel, promovida ou não com metais refratários, alcalinos e outros, suportado em alumina, aluminato de cálcio ou aluminato de magnésio. Inicialmente os catalisadores foram submetidos ao processo de redução, permitindo uma percentagem e efeito similar, eliminando, portanto a influência da redução dos catalisadores na conversão dos mesmos. O desenvolvimento da metodologia empregou as técnicas termoanalíticas e a associação dessas com outras técnicas físico-quimicas e analíticas, por exemplo, cromatografia gasosa e/ou espectrometria de massa. No planejamento experimental 22 foram determinados e fixados os seguintes fatores para maximizar a formação de coque e, portanto selecionar os catalisadores mais resistentes ao coqueamento: i) massa de amostra: 10 mg; ii) granulometria: 24-48 mesh/Tyler; iii) temperatura do teste: 650°C; iv) razão de aquecimento 20°C.min-1 e tempo de coqueamento de 50 minutos; v) velocidade espacial 220 h-1 e mistura de alimentação (95)CH4/(5) H2 % mol/mol ; e vi) cadinho de Pt°. A análise geral dos resultados sugeriu que a metodologia, com os parâmetros selecionados, pode ser utilizada para a seleção de catalisadores mais resistentes ao coqueamento. No trabalho foram iniciados estudos da cinética do coqueamento, sobre a influência da temperatura no tipo de coque e a avaliação das características do coque nos diferentes catalisadores. / This work consists of the development of a methodology for the selection of catalysts of greater resistance to coking to be applied to the Refining Technology and Petrochemical. This methodology combined with other techniques should help in selection of catalysts for steam reforming units, which have better activity, stability and lower coke production. The catalyst for steam reforming normally is constituted of an active phase of nickel, promoted or not with refractory metals, alkali and others, supported on alumina, calcium aluminate or magnesium aluminate. Initially, the catalysts were subjected to the reduction process to the same degree, eliminating therefore the influence of this effect in their performance. The methodology developed here emploies thermoanalytics techniques and associated to other physical-chemistry and analytical techniques, for example, gas chromatography and / or mass spectrometry. In the experimental 22 planning were certain factors that could influence the results were identified and fixed such as: i) mass of sample: 10 mg; ii) size: 24- 48 mesh / Tyler, iii) test temperature: 650 ° C, iv) rate of heating 20 °C.min-1 And the coking time of 50 minutes, v) space velocity 220 h-1 and mixture of (95)CH4 /(5)H2% mol/mol; and vi) crucible of Pt. The general results suggest that the methodology, with the parameters selected, can be used for the selection of catalysts more resistant to coking. In the work it was initiated studies on the kinetics of coking, influence of temperature on the type of coke and evaluation of the characteristics of coke in different catalysts.

Este trabalho consiste no desenvolvimento de metodologia para a seleção de catalisadores de maior resistência ao coqueamento para serem aplicados à Tecnologia de Refino e de Petroquímica. Essa metodologia associada a outras determinações ajudará na seleção de catalisadores para as unidades de reforma a vapor e possibilitará maior atividade, estabilidade e menor geração de coque, o que se traduz em otimização do catalisador para a unidade. O catalisador para reforma a vapor é normalmente constituído de uma fase ativa de níquel, promovida ou não com metais refratários, alcalinos e outros, suportado em alumina, aluminato de cálcio ou aluminato de magnésio. Inicialmente os catalisadores foram submetidos ao processo de redução, permitindo uma percentagem e efeito similar, eliminando, portanto a influência da redução dos catalisadores na conversão dos mesmos. O desenvolvimento da metodologia empregou as técnicas termoanalíticas e a associação dessas com outras técnicas físico-quimicas e analíticas, por exemplo, cromatografia gasosa e/ou espectrometria de massa. No planejamento experimental 22 foram determinados e fixados os seguintes fatores para maximizar a formação de coque e, portanto selecionar os catalisadores mais resistentes ao coqueamento: i) massa de amostra: 10 mg; ii) granulometria: 24-48 mesh/Tyler; iii) temperatura do teste: 650°C; iv) razão de aquecimento 20°C.min-1 e tempo de coqueamento de 50 minutos; v) velocidade espacial 220 h-1 e mistura de alimentação (95)CH4/(5) H2 % mol/mol ; e vi) cadinho de Pt°. A análise geral dos resultados sugeriu que a metodologia, com os parâmetros selecionados, pode ser utilizada para a seleção de catalisadores mais resistentes ao coqueamento. No trabalho foram iniciados estudos da cinética do coqueamento, sobre a influência da temperatura no tipo de coque e a avaliação das características do coque nos diferentes catalisadores. / This work consists of the development of a methodology for the selection of catalysts of greater resistance to coking to be applied to the Refining Technology and Petrochemical. This methodology combined with other techniques should help in selection of catalysts for steam reforming units, which have better activity, stability and lower coke production. The catalyst for steam reforming normally is constituted of an active phase of nickel, promoted or not with refractory metals, alkali and others, supported on alumina, calcium aluminate or magnesium aluminate. Initially, the catalysts were subjected to the reduction process to the same degree, eliminating therefore the influence of this effect in their performance. The methodology developed here emploies thermoanalytics techniques and associated to other physical-chemistry and analytical techniques, for example, gas chromatography and / or mass spectrometry. In the experimental 22 planning were certain factors that could influence the results were identified and fixed such as: i) mass of sample: 10 mg; ii) size: 24- 48 mesh / Tyler, iii) test temperature: 650 ° C, iv) rate of heating 20 °C.min-1 And the coking time of 50 minutes, v) space velocity 220 h-1 and mixture of (95)CH4 /(5)H2% mol/mol; and vi) crucible of Pt. The general results suggest that the methodology, with the parameters selected, can be used for the selection of catalysts more resistant to coking. In the work it was initiated studies on the kinetics of coking, influence of temperature on the type of coke and evaluation of the characteristics of coke in different catalysts.

The concept of glycemic index (GI) describes postprandial blood glucose concentration. Diets with a low GI can reduce the risk of coronary heart disease, type II diabetes and certain cancers. Bread is the main source of carbohydrates in the Swedish traditional diet, and is classified as a food with a medium to high GI. Previous studies on the subject resulted in lower GI value when adding bean extract and sourdough. The aim of the study was to develop a low GI wheat sourdough bread containing white bean flour, and to investigate the effects of different preparations, soaked, soaked and boiled, soaked and microwaved, of white bean and bread making on the content of resistant starch (RS). Three bread prototypes, containing different amounts of beans that had been soaked for 14 hours and microwaved for 6 minutes, plus a control bread were prepared in a food laboratory. RS was quantified in ingredients, dough and bread, and the in vitro GI ​​was determined for all breads. The GI for all bread prototypes was > 70, and was categorized as high GI, but the in vitro glycemic load (GL) was categorized as medium (11-16). The quantification of RS content was affected by the activity of the a-amylase inhibitor found in raw white beans. Without heat preparation, the a-amylase inhibitor is active, which results in a falsely high result for RS. The process of producing a bread with a low GI using white bean flour did not succeed in this study, even though a high RS content should result in low GI. The development of low GI sourdough bread with white bean flour requires extended studies. / Begreppet glykemiskt index (GI) beskriver postprandial blodsockerkoncentration. Dieter med lågt GI kan minska risken för kranskärlssjukdom, diabetes typ II och vissa cancerformer. Bröd är den främsta källan till kolhydrater i den svenska traditionella kosten, och klassas som ett livsmedel med medelhögt till högt GI. Tidigare studier inom ämnet har visat att vid tillsats av bönextrakt och surdeg till bröd, erhålls ett lägre GI-värde. Syftet med studien var att utveckla ett vetesurdegsbröd med lågt GI innehållande mjöl från vita bönor, samt att undersöka hur innehållet av resistent stärkelse (RS) påverkas av olika beredningar av vita bönor, blötläggning, blötläggning och kokning, blötläggning och mikrovågsvärmning, samt brödtillverkning. Tre brödprototyper, innehållande olika mängd av mjöl från vita bönor som har blötlagts i 14 timmar och mikrovågsvärmda i 6 minuter, plus ett kontrollbröd framställdes i ett livsmedelslaboratorium. RS kvantifierades i ingredienser, deg och bröd, och in vitro GI bestämdes för alla bröd. GI för alla brödprototyper var > 70, och kategoriserades som högt GI, men den in vitro glykemiska belastningen (GL) kategoriserades som medium (11-16). Kvantifieringen av RS-innehållet påverkades av aktiviteten hos a-amylasinhibitorn som finns i råa vita bönor. Utan värmeberedning är a-amylashämmaren aktiv, vilket ger ett felaktigt högt resultat för RS. Processen att framställa ett bröd med lågt GI med mjöl från vita bönor lyckades inte i denna studie, även om en hög RS-halt borde resultera i lågt GI. Det krävs fler utökade studier för att framställa ett surdegsbröd med lågt GI, innehållande mjöl från vita bönor.

Inledning: Konsumtionen av antibiotika skiljer sig mellan länder i världen. På lokal nivå sker överföring av antibiotikaresistens mellan de olika ekosystemen såsom gårdar, sjukhus, avloppsvatten, reningsverk och naturliga miljöer. Detta är det enda problem där hälsoläget i ett ekosystem kan påverka motsvarande område i andra system, inklusive människors hälsa. Internationella resenärer och migrerande djur kan bära på antibiotikaresistenta bakterier. Mål 3 av genda 2030 är att säkerställa hälsosamma liv och främja välbefinnande för alla i alla åldrar. Antibiotikaresistens är en av de stora utmaningarna för folkhälsan i världen. Genom att öka människors kunskaper och hälsokunskaper i synnerhet kan medvetenheten om antibiotikaresistens ökas avsevärt, vilket kommer att ha en positiv inverkan på åtgärder som irrationell antibiotikadispensering och självmedicinering. Syfte: Arbetets syfte var att undersöka kunskap och uppfattning om antibiotikaanvändning, självmedicinering med antibiotika och antibiotikaresistenta bakterier bland vuxna invandrare i Sverige. Metoder: En kvalitativ intervjustudie med nio deltagare som har genomförts med induktivt tillvägagångssätt. Datamaterial samlades in via en semistrukturerad intervju och analyserades med hjälp av en kvalitativ innehållsanalys. Resultat: Resultatet av studien visar deltagarnas hälsokunskaper gällande; allmän kunskap om antibiotika, självmedicinering med antibiotika, användning av antibiotika i andra länder och antibiotikaresistens. Slutsats: Okunskap om antibiotika- och antibiotikaresistens utgör ett allvarligt folkhälsoproblem. / Introduction: Consumption of antibiotics differs between countries in the world. At the local level, antibiotic resistance transmission occurs across borders of different ecosystems such as farms, hospitals, wastewater, treatment plants, and natural environments. This is the one area of public health in which the health problem of one ecosystem may affect the health of an other ecosystems, including human health. International travelers and migrating animals may carry antibiotic-resistant bacteria. Goal 3 of the Agenda 2030 ensures healthy lives and advocates promotion of well-being for everyone of all ages. Antibiotic resistance is one of the significant challenges to public health in the world. By improving people's knowledge and health literacy, antibiotic resistance awareness can be considerably increased, which will have a health-promoting impact on actions such as irrational dispense of antibiotics and self-medication. Aim: The aim was to investigate the knowledge and perception of antibiotic use, self-medication with antibiotics and antibiotic-resistant bacteria in adult immigrants in Sweden. Methods: Aqualitative interview study of nine respondents with an inductive approach was performed. Data material was collected through semi-structured interviews and analyzed according to qualitative content analysis by Graneheim & Lundman (2003). Results: The results of the study illustrate the participants’ health knowledge regarding: general knowledge of antibiotics, self-medication with antibiotics, use of antibiotics in other countries and antibiotic resistance. Conclusion: Poor awareness of antibiotics and antibiotic resistance is a severe public health problem.

Made available in DSpace on 2014-07-29T15:23:43Z (GMT). No. of bitstreams: 1 Dissertacao Eloiza Helena Carrijo Barbosa.pdf: 344169 bytes, checksum: 2878663ff33adc099106b1b5b4a2e97e (MD5) Previous issue date: 2011-04-07 / Were prepared meal green plantain and albedo of passion for the development of this work. After determining the chemical composition of the meal there was a biological test aimed to evaluate the effects of soluble fiber present in the flour of passion fruit albedo and resistant starch of the flour of green plantain, and the mixture of the meal on the levels lipid levels of hypercholesterolemic rats. For testing we used 40 male Wistar rats were divided into five groups of eight rats each. Four supplemented diets were prepared with high concentration of soluble fiber and resistant starch from the flour of passion fruit peel and green plantain respectively and a standard diet. The experimental groups were divided into Banana - 10% of resistant starch and 5% cellulose, Passion Fruit - 10% soluble fiber and 5% cellulose, Mix - 5% resistant starch, 5% cellulose and 5% soluble fiber , Cellulose - 15% cellulose and Standard. The Banana group had a lower intake of diet if differing from other groups. The fecal weight was higher in groups Passion Fruit, pulp and mix. The results show the potential beneficial effect of soluble fiber intake in the control of hypercholesterolemia and soluble and insoluble fiber on intestinal transit. Resistant starch from the green plantain results were not significant on the serum lipid profile of rats. It follows therefore that the albedo of the flour mixture of flour and passion of passion with the albedo of green plantain modulated so as to reduce the serum lipid profile in rats fed a hypercholesterolemic diet, this was probably due to the presence Soluble fiber in both diets since the isolation of the diet that contained only resistant starch from the flour of green plantain not influence significantly the lipid profile of rats. / Foram elaboradas farinhas de banana da terra verde (Musa AAB- Terra) e albedo de maracujá (Passiflora edulis f. flavicarpa) para o desenvolvimento do presente trabalho. Após determinação da composição química dessas farinhas realizou-se um ensaio biológico cujo objetivo foi avaliar os efeitos da farinha do albedo de maracujá (rica em fibra solúvel), da farinha de banana da terra verde (rica em amido resistente) sobre os níveis lipídicos de ratos com dieta hipercolesterolêmica. Para o ensaio foram utilizados 32 ratos Wistar machos divididos em quatro grupos de oito ratos cada. Foram elaboradas três dietas hiperlipídicas,com concentrações variadas de fibra solúvel (proveniente da farinha do albedo de maracujá), de amido resistente (proveniente da farinha de banana da terra verde) de fibra insolúvel (celulose) e uma dieta padrão. Os grupos experimentais foram divididos em Grupo Banana dieta contendo 25,00% de farinha de banana da terra verde, correspondendo a 10% de amido resistente; Grupo Maracujá dieta contendo 34,77% de farinha de albedo de maracujá, correspondendo a 10% de fibra solúvel; Grupo Celulose dieta contendo 15% de celulose, correspondendo a 15% de fibra insolúvel e Grupo Padrão dieta padrão. O amido resistente proveniente da farinha da banana da terra verde no Grupo Banana não apresentou resultado significativo sobre o perfil lipídico sérico dos ratos. Já o grupo maracujá apresentou resultados positivos na redução do perfil sérico. Portanto a fibra solúvel presente na farinha do albedo de maracujá demonstrou ter potencial efeito benéfico na redução do perfil lipídico dos ratos alimentados com uma dieta hiperlipídica. Nas análises do peso das fezes dos ratos, observou-se um aumento de volume fecal nos grupos Maracujá e Celulose, indicando que a ingestão tanto de fibras solúveis como insolúveis tem capacidade de melhora do trânsito intestinal.

Genetically modified crops are submitted to strict regulation to ensure the safety of consumers and the environment. To complement the comparison between GM plants and their counterparts, in the present Thesis, we evaluated the possible unexpected effects of the transgene on the host plant, by means of transcriptomic technologies. More exactly, we studied three pathogen-resistant GM rice lines: S-afp, expressing constitutively the antifungal protein AFP; and S-bp217 and S-bp213, expressing undecapeptide BP100 derivatives, which were developed in the UdG in the context of this Thesis. Although the high phytotoxicity of the BP100 derivatives on the host plant the transcriptional changes observed in S-afp, S-bp217 and S-bp213 compared to the conventional line Senia were similar that those observed in other GM crops, of other species and with different transgenes, and only the half of them was attributed to the insertion and/or expression of the transgene. / Les plantes modificades genèticament (MG) destinades a comercialització estan sotmeses a estricta legislació per garantir la seguretat del consumidor i del medi ambient. Per complementar la comparativa entre plantes MG i convencionals, en aquesta tesi s’ha abordat l’avaluació dels possibles efectes no esperats del transgèn sobre la planta hoste, mitjançant tècniques de transcriptòmica. Concretament s’han estudiat línies d'arròs MG que presenten fenotips de resistència a patògens: S-afp, que expressa constitutivament la proteïna antifúngica AFP, i S-bp213 i S-bp217, que expressen derivats de l’undecapèptid BP100, desenvolupat a la UdG, que s’han obtingut també en el marc d’aquesta tesi. Malgrat l’elevada fitotoxicitat dels derivats de BP100 enfront la planta hoste, els canvis transcripcionals de S-afp, S-bp213 i S-bp217 respecte la línia convencional Senia són similars als observats en altres events MG, de diferents espècies i amb diferents transgens; i només la meitat d’ells s’ha atribuit a la presència o expressió del transgèn.