Actualmente, las personas optan por alimentos más saludables y buscan alimentos que complementen sus comidas, es decir, sean más balanceados. Por ello, el presente proyecto consiste de nutri batidos a base de avena y quinua, leche de almendras y frutas como Arándanos, Lúcuma y Fresa, este producto destaca principalmente por ser natural, saludable y no contiene lactosa, además que puedes consumirlo en cualquier momento del día. Al analizar la viabilidad de este proyecto, se pudo identificar que nuestro tamaño de mercado se encuentra en las zonas 6 y 7 de Lima Metropolitana en los NSE A y B, que permitió detectar un público poco satisfecho debido a la falta de productos sin lactosa, frutados naturalmente y sean saludables por el contenido de quinua y avena. Por ello, 4Lite se presenta ante nuestro público objetivo como una opción bebible y de fácil consumo debido a su presentación de 300ml y su botella de material eco amigable. Para poner en marcha este proyecto, se requerirá una inversión inicial de 14,500 soles, financiado básicamente por el aporte de los cinco accionistas que cuenta 4Lite. Se estima recuperar el dinero invertido al segundo año de operación. / Nowadays, people opt for healthier foods and look for foods that complement their meals, something more balanced. Therefore, the present project consists of nutri smothies based on oats and quinoa, almond milk and fruits such as Blueberries, Lucuma and Strawberry, this product stands out mainly for being natural, healthy and lactose-free, also you can consume it at any time of the day. When analyzing the viability of this project, it was possible to identify that our market size is located in zones 6 and 7 of Metropolitan Lima in NSE A and B, which allowed us to detect an unhappy public due to the lack of products without lactose, naturally fruity and healthy due to the content of quinoa and oats. Therefore, 4Lite is presented to our target audience as a drinkable and easy to consume option due to its presentation of 300ml and its bottle of eco-friendly material. To start up this project, an initial investment of 14,500 soles will be required, basically financed by the contribution of the five shareholders that 4Lite has. It is estimated to recover the money invested in the second year of operation. / Trabajo de investigación

This master thesis deals with the analysis of fresh juice and smoothie market in the Czech Republic. The goal of this thesis is to investigate the market of both fresh bars and fresh juices and smoothies that can be bought in the store. Another goal is to determine consomer's needs on this market. For the purpose of finding out those information, a quiestionnare was compiled. The questionnaire was targeting young people age between 20 and 30 years who either live or at least spend most of their time in big cities. The results of the questionnaire then served as a starting point for further analysis. During working on this paper I was doing a regular storecheck in the 4 most visited grocery chains. For a deeper understanding of the target group, two focus groups were held. First one was targeting people that are regularly buying fresh juices and smoothies in grocery chains. Second one targeted the contrary -- people that have never bought such drinks. Reults of all research that were carried out served as a starting point for further recommendation.

<p>The thesis consists of three research projects concerning mathematical models for analog computers, originally developed by John Tucker and Jeff Zucker. The models are capable of representing systems that essentially “diverge,” exhibiting no valid behaviour---much the way that digital computers are capable of running programs that never halt. While there is no solution to the general Halting Problem, there are certainly theorems that identify large collections of instances that are guaranteed to halt. For example, if we use a simplified language featuring only assignment, branching, algebraic operations, and loops whose bounds must be fixed in advance (i.e. at “compile time”), we know that all instances expressible in this language will halt.</p> <p>In this spirit, one of the major objectives of all three thesis projects is identify a large class of instances of analog computation (analog computer + input) that are guaranteed to “converge.” In our semantic models, this convergence is assured if a certain operator (representing the computer and its input) has a unique fixed point. The first project is based on an original fixed point construction, while the second and third projects are based on Tucker and Zucker's construction. The second project narrows the scope of the model to a special case in order to concretely identify a class of operators with well-behaved fixed points, and considers some applications. The third project goes the opposite way: widening the scope of the model in order to generalize it.</p> / Doctor of Philosophy (PhD)

Orientador: Ana Carolina Conti-Silva / Coorientador: Ellen Silva Lago Vanzela / Banca: Afonso Mota Ramos / Banca: Natália Soares Janzantti / Resumo: Os smoothies constituem bebidas à base de frutas e hortaliças, de consistência suave semilíquida, desenvolvidos para atender a um nicho de mercado que demanda por novos produtos, mais saudáveis e próximos aos naturais. Para estender a vida de prateleira destes produtos e manter ao máximo suas características nutricionais e sensoriais, objetivou-se avaliar o emprego da secagem em leito de espuma para a produção de smoothie à base de polpas de morango e de banana. Para tanto, foi necessário primeiramente determinar as quantidades de aditivos (albumina e maltodextina) a serem utilizadas em função da qualidade das espumas de morango e banana. Realizou-se um delineamento composto central rotacional para estudar os efeitos da albumina (0-0,25- 0,75-1,25-1,5%) e da maltodextrina (0-3-10-17-20%) nas características das espumas de morango, bem como dos produtos desidratados. De forma geral, as espumas apresentaram-se estáveis e com alta incorporação de ar, sendo que o ponto central da albumina (0,75%) ou da maltodextrina (10%) resultou em maiores valores de over run das espumas. Ainda, os produtos desidratados de morango apresentaram baixa atividade de água, conteúdo de água e higroscopicidade, além de alta solubilidade. Portanto, a formulação com 0,75% de albumina e 10% de maltodextrina, de modo geral, alcançou os valores mais satisfatórios. A espuma obtida a partir da polpa de banana com adição de 1% de albumina apresentou boa capacidade de incorporação de ar e estabilidade e o produto desidratado apresentou baixos valores de conteúdo de água, atividade de água e higroscopicidade e alto valor de solubilidade. Os smoothies foram elaborados com diferentes proporções de produtos desidratados de morango e banana, reconstituídos em água ou leite gelados e tiveram boa aceitação por parte dos consumidores, havendo maior preferência pelos smoothies preparados... / Abstract: The smoothies are drinks based on fruits and vegetables, of semi-liquid smooth consistency, developed to attend a market demand for new products, healthier and similar to naturals. Considering extending the shelf life of these products and mantaining their nutritional and sensory characteristics, this study aimed to evaluate the use of foam mat drying for smoothie production based on pulps of strawberry and banana. First, it was necessary to determine the quantities of additives (albumin and maltodextin) to be used depending on the quality of strawberry and banana foams.A central composite design to study the effects of albumin (0-0.25-0.75-1.25-1.5%) and maltodextrin (0-3-10-17-20%) on the characteristics of the foams and the dehydrated strawberry products was conducted. Overall, the foams exhibited stability and high air incorporation, and the center point of the albumin (0.75%) or the maltodextrin (10%) had a higher overrun. The dehydrated products exhibited low water activity, water content, hygroscopicity, and high solubility. Therefore, the formulation central point (0.75% albumin and 10% maltodextrin) was the best condition for obtaining dehydrated strawberry pulp products with suitable characteristics. The foam obtained from banana pulp with addition of 1% albumin showed good ability to air incorporation and stability and, after dehydration, the product showed low water content, low water activity, low hygroscopicity and high solubility. The smoothies were prepared with different proportions of dried products of strawberry and banana, reconstituted in iced water or milk and had good acceptability by the consumers, with higher preference for smoothies made with milk. The smoothies with (50%S+50%B - Milk) and (60%S+40%B - Milk) stood out for the degree of liking for appearance and color, due of the lighter colors and the viscosity measured instrumentally. The smoothie ... / Mestre

Chronic diseases are among the leading causes of death globally, and as much as 80% of these deaths are reported to be preventable with proper diet and lifestyle. Although extensive research has demonstrated that the increased consumption of fruits and vegetables offers protective health effects from many chronic illnesses, populations in both developed and developing nations consistently fall short of the recommended intake of 5 or more servings a day. This study investigated the effects of daily consumption of Green Smoothies for 4 consecutive weeks on blood pressure and health-related quality of life. Green Smoothies are a blended drink consisting of fruit, leafy greens and water. The study was a randomized controlled trial with a final sample of 29 volunteer participants. Data were collected at baseline and post-intervention and included anthropometric and physiologic measures, as well as a nutrition survey. The treatment group demonstrated trends toward improvements in waist circumference (p = 0.026), waist-to-hip ratio (p = 0.05), and symptoms of burden linked to diet (p = 0.04), small intestine (p = 0.04), large intestine (p = 0.05), and mineral needs (p = 0.04). Despite the lack of statistically significant reductions in blood pressure, the trend toward improvements in waist circumference and waist-to-hip ratio are considered to be useful and informative of health risk. Thus, the results of this study provide preliminary support for the consumption of Green Smoothies as a possible primary prevention effort for chronic conditions. It may also help to reduce health risks or even reverse the effects of chronic conditions.