Thesis (M.A.)--Guo li Taiwan da xue. / Reproduced from typescript. Appendix (p. 217): Qing xi li dui zhao biao (1860-1895) eContent provider-neutral record in process. Description based on print version record. 880-04 Includes bibliographical references (p. 209-216).

Thesis (Ph. D.)--University of Hong Kong, 2000. / Includes bibliographical references (leaves 263-290).

Thesis (Ph. D.)--Rutgers University, 2007. / "Graduate Program in Nutritional Sciences." Includes bibliographical references (p. 104-127).

Thesis (M.S.)--Rutgers University, 2008. / "Graduate Program in Food Science." Includes bibliographical references (p. 72-75).

Thesis (M.Med.Sc.)--University of Hong Kong, 2004. / Also available in print.

Zugl.: Heidelberg, University, Diss., 1992. / Includes bibliographical references (p. [235]-246).

Thesis (M. Phil.)--University of Hong Kong, 2005. / Title proper from title frame. Also available in printed format.

O chá é uma das bebidas mais consumidas em todo o mundo. Algumas funções biológicas dos chás têm sido relatadas, tais como antiinflamatória, antioxidante, antialérgica, e anti-obesidade. Estas atividades biológicas estão associadas, em parte, com a atividade antioxidante dos compostos químicos presentes nos chás, especialmente flavonoides e ácidos fenólicos. No entanto, os compostos fenólicos são primariamente responsáveis pelas propriedades benéficas do chá. Assim, a avaliação total e de quantificação individual de compostos fenólicos é essencial para correlacionar sua a atividade biológica. As amostras avaliadas foram chá verde, camomila, carqueja, boldo, branco, cidreira, preto e mate. Neste estudo os compostos fenólicos totais e flavonoides foram quantificados por espectrofotometria. A capacidade antioxidante dos extratos fenólicos foi avaliada pelos métodos DPPH e ABTS+. Compostos fenólicos foram identificados por cromatografia líquida de alta eficiência (CLAE). A atividade antimicrobiana foi determinada pela avaliação da concentração inibitória mínima (CIM) e concentração bactericida mínima (CBM). A análise de componentes principais (ACP) e a análise hierárquica de agrupamentos (AHA) mostraram que não foi observada uma distinção clara entre os métodos de extração. Neste estudo, a extração à frio mostrou-se mais eficiente na extração de compostos bioativos. / Tea is one of the most consumed beverages in the world. Some biological functions of tea have been reported, such as anti-inflammatory, antioxidant, anti-allergic, and anti-obesity. These biological activities are associated, in part, to the antioxidant activity of chemical compounds present in tea, especially flavonoids and phenolic acids, however, the phenolic compounds are primarily responsible for the beneficial properties of tea. Thus, the total evaluation and quantification of individual phenolic compounds is essential to correlate its biological activity. The samples were evaluated green tea, chamomile, broom, Boldo, white, lemon, black and matte. In this study, flavonoids and phenolic compounds were quantified by spectrophotometry. The antioxidant capacity of phenolic extracts was evaluated by DPPH and ABTS•+ methods. Phenolic compounds were identified by high performance liquid chromatography (HPLC). Antimicrobial activity was determined by assessing the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). The principal component analysis (PCA) and hierarchical cluster analysis (HCA) showed that it was not observed a clear distinction between the extraction methods. In this study, the cold extraction was more efficient in the extraction of bioactive compounds.

abstract: Using models identified by communications scholars Herbert W. Simons and Charles J. Stewart, a rhetorical analysis was conducted on contemporary Tea Party Movement (TPM) artifacts in an attempt to gauge the movement's authenticity as it relates to grassroots advocacy versus astroturfing. The models provided a theoretical framework in which the functions of social movement leaders were analyzed, as well as the rhetorical phases of a movement. Additionally, the notions of advocacy and astroturfing were defined and the concepts compared and contrasted. Used in conjunction with one another the models provided a framework in which TPM artifacts could be analyzed. Analysis was conducted on the websites for the Tea Party Patriots and Tea Party Express, a one-month sample of Sarah Palin FaceBook posts, two speeches delivered by Michelle Bachmann, and finally one speech given by Palin. Examples for each of the necessary rhetorical components identified were found within TPM sources, thus leading to the conclusion that the TPM operates primarily as a grassroots advocacy movement. / Dissertation/Thesis / M.A. Communication Studies 2011

Master of Science / Food Science Institute / Fadi M. Aramouni / Known for its antioxidant activity and other health benefits, tea is the second most consumed beverage in the world, following water. With up to 6% (w/w) of phenolic compounds, sorghum has the highest content compared to other cereals. The objective of this research was to develop and analyze a sorghum tisane using two different red sorghum hybrids. Tisanes are herbal infusions composed of anything other than the leaves from the Camellia sinensis plant. The sorghum kernel was cracked using an Allis experimental roll stand equipped with a Le Page cut mill. Samples were sifted at 180 RMP- 4” diameter throw for 2 min. The two hybrids were roasted in a Whirlpool convection oven at 212°C for 13 or 15 min. Three fruit and herbal combinations were tested to increase consumer acceptability. Samples was brewed for 4 min in 8fl.oz at 100°C. Oxygen Radical Absorbance Capacity(ORAC) and Total Phenolic Content (TPC) were used to analyze the beverage along with chemical, physical and sensory tests. TPC results showed sorghum tisane to have 38.5±6.91 mg gallic acid equivalence/ 8fl oz. and 433.7 ±7.11 μM Trolox equivalence/ 236.6 mL (8 fl.oz, 1 cup) for an ORAC value. Fruit and herbal combinations were also added to the sorghum to increase overall consumer acceptability. These combinations included strawberry mixed with lemon, blood orange mixed with pear, and pineapple mixed with orange. A consumer acceptance test was performed on the three different sorghum tisanes using a 9 point hedonic scale. Results showed an overall acceptability at 6.63±1.54 for the sorghum tisane infused with a strawberry and lemon combination while the sorghum tisane with pineapple orange scored 6.72 . These results demonstrate the potential for introducing a consumer acceptable sorghum tisane into the market.