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Dissertations / Theses on the topic 'Acid colour'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

Sundqvist, Bror. "Colour changes and acid formation in wood during heating /." Luleå, 2004. http://epubl.luth.se/1402-1544/2004/10.

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2

Daniels, James Alexander. "Analysis and identification of colour formers in terephthalate acid manufacture : implications for poly(ethylene terephthalate)." Thesis, Manchester Metropolitan University, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.266456.

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3

Paotrakool, Jiraporn. "Studies of de-acidification of pineapple juice and colour development of the recovered solution /." View thesis View thesis, 1994. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030612.140204/index.html.

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Thesis (M.Sc.) -- University of Western Sydney, Hawkesbury, 1994.<br>Thesis submitted in partial fulfilment of the requirements for the degree of Master of Science in Food Science, School of Food Sciences, Faculty of Science and Technology, University of Western Sydney, Hawkesbury, 1994. Includes bibliographical references.

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4

Chido, Chakanya. "Fatty acid composition, colour stability and lipid oxidation of mince produced from fresh and frozen/thawed fallow deer meat." Thesis, University of Fort Hare, 2016. http://hdl.handle.net/10353/2479.

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The aim of the study was to determine the fatty acid composition, colour stability and lipid oxidation of fresh mince produced from fallow deer and to evaluate the effect of frozen storage duration on the retail display shelf life of the mince. A total of 31 fallow deer carcasses were used in the study. After cooling for 24hrs, the carcasses were deboned, external fat from the fore and hindquarter muscles removed and individually vacuum packed. For the first trial, seven fallow deer carcasses were used. Meat from the hind and fore-quarters of each carcass was divided into two equal batches per

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5

Saeidi, Ghodratollah. "The effect of seed colour and linolenic acid concentration on germination, seed vigour, seed quality and agronomic characteristics of flax." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1998. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp02/NQ27429.pdf.

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6

Paotrakool, Jiraporn. "Studies of de-acidification of pineapple juice and colour development of the recovered solution." Thesis, View thesis View thesis, 1994. http://handle.uws.edu.au:8081/1959.7/627.

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Pineapple juice of low acid content was prepared by removal of acids by using weakly basic anion exchange resin, IRA-93. The changes in the contents of titratable acid, pH and total soluble solids of model solutions that contained the principal constituents of pineapple juice (citric acid, citrate salt and sucrose) were investigated. The adsorption of individual acids and changes in composition of juice after a de-acidification process were explored. The adsorbed acids were recovered as solutions by some eluants, and studies on colour development in the recovered solutions carried out. The sol

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7

Saxton, Valerie Patricia. "Influence of ripening grape compounds on behavioural responses of birds." Phd thesis, Lincoln University. Agriculture and Life Sciences Division, 2004. http://theses.lincoln.ac.nz/public/adt-NZLIU20061207.121738/.

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Vineyards in New Zealand suffer bird damage caused by several avian species, including blackbirds and silvereyes. The introduced European Blackbird takes whole grapes which reduces yield. The self-introduced Australasian Silvereye pecks on grapes, leaving them on the vine to be further attacked by fungi and bacteria, and the subsequent off-odours can cause grapes to be refused by the winery or to suffer a price-reduction. Bird control methods remain primitive and largely ineffective during the long ripening period of wine grapes. An ecologically sound method to manage and reduce bird pressure

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8

Jettanapornsumran, Monchanok. "Copigmentation reactions of boysenberry juice : a thesis presented in partial fulfillment of the requirements for the degree of Master of Technology in Food Technology at Massey University, Albany, New Zealand." Massey University, 2009. http://hdl.handle.net/10179/918.

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Colour is one of the main sensory characteristics of berry juice and fruit products and this parameter also powerfully impacts on consumer behaviour. However, the colour of berry juices is unstable and degradation occurs during storage. The main objectives of the project were: to determine the mechanism by which boysenberry juice enhances the colour of other berry juices and to determine if its addition to berry juices will also stabilise the anthocyanin pigments and enhance copigmentation. In this study, total anthocyanin, total phenolic acids, hyperchromic and bathochromic shift and the rate

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9

Torbacke, Marika. "On the Influence of Mixing and Scaling-Up in Semi-Batch Reaction Crystallization." Doctoral thesis, Stockholm : Tekniska högsk, 2001. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-3197.

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10

Pham, Duc Nghia. "Investigation of quality changes during intermittent microwave convective drying of fruits." Thesis, Queensland University of Technology, 2019. https://eprints.qut.edu.au/128338/1/Duc%20Nghia_Pham_Thesis.pdf.

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This research experimentally and theoretically investigated the complex changes of fruit quality during intermittent microwave assisted convective drying. Mathematical correlations between this advanced drying method and quality attributes were established. It will be of value both for academics and industries by providing a comprehensive understanding of the mechanism of quality change during drying and suggesting optimal regime for quality and process improvement.

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11

Chih, Hui Jun. "Effect of processing techniques on yield and quality of Western Australian olive oil." Thesis, Curtin University, 2009. http://hdl.handle.net/20.500.11937/975.

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Many studies have shown that regular consumption of olive oil lowers the risk of cardiovascular diseases, breast, ovarian and prostate cancers. These benefits are thought to be due primarily to the high level of monounsaturated fatty acids and bioactive phenolic compounds in the olive oil. An increased awareness of these health benefits has led to a significant increase in the demand for olive oil around the world. However, the current production volume of olive oil is unable to meet the increasing demand. The techniques currently used by the industry extract less than 60 % of oil and 10 % of

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12

Tôrres, Adamastor Rodrigues. "Determinação da acidez total de vinhos tintos empregando titulações baseadas em imagens digitais." Universidade Federal da Paraíba, 2010. http://tede.biblioteca.ufpb.br:8080/handle/tede/7168.

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Made available in DSpace on 2015-05-14T13:21:45Z (GMT). No. of bitstreams: 1 parte1.pdf: 2505729 bytes, checksum: e872a92484e063cf1f264ba7b16d9e2e (MD5) Previous issue date: 2010-03-19<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES<br>This work proposes the use of digital images captured by a Webcam for determination of total acidity in red wines by means of an acid-base titration without using an external indicator. Digital images present the colour of the emergent radiation, which is complementary to the radiation absorbed by molecules of anthocyanines present

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13

Saxton, V. P. "Influence of ripening grape compounds on behavioural responses of birds." Diss., Lincoln University, 2004. http://hdl.handle.net/10182/28.

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Vineyards in New Zealand suffer bird damage caused by several avian species, including blackbirds and silvereyes. The introduced European Blackbird takes whole grapes which reduces yield. The self-introduced Australasian Silvereye pecks on grapes, leaving them on the vine to be further attacked by fungi and bacteria, and the subsequent off-odours can cause grapes to be refused by the winery or to suffer a price-reduction. Bird control methods remain primitive and largely ineffective during the long ripening period of wine grapes. An ecologically sound method to manage and reduce bird pressure

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14

Cai, Rongxuan. "Canola phenolics, color and structural changes of sinapine and sinapic acid." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp03/NQ44993.pdf.

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15

Hoehn, Megan E. "Altering pH, temperature and cofactors to increase the formation of the more stable anthocyanin derived pyranoanthocyanin." The Ohio State University, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1555342766998069.

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16

Ojwang, Leonnard Odhiambo. "Color stability of sorghum 3-deoxyanthocyanins against sulfite and ascorbic acid degradation pH influence /." Diss., Columbia, Mo. : University of Missouri-Columbia, 2007. http://hdl.handle.net/10355/4913.

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Thesis (M.S.)--University of Missouri-Columbia, 2007.<br>The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed Nov. 11, 2008). Includes bibliographical references.

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17

Hussain, Faris A. "Formation of 4(5)-methylimidazole in processed meat and in glucose amino acid model system." Diss., Kansas State University, 2015. http://hdl.handle.net/2097/18975.

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Doctor of Philosophy<br>Food Science Institute<br>J. Scott Smith<br>The International Agency for Research on Cancer (IARC) has classified 4(5)-methylimidazole (4-MeI) as a possible human carcinogen. Also, the National Toxicology Program (NTP) has concluded that 4-MeI is a probable cancer causing agent. Even though 4-MeI has been detected in several processed foods no research has been conducted to measure levels of 4-MeI in processed meat. A method using isobutylchloroformate (IBCF) and gas chromatography mass-spectrometry (GC-MS) was developed to detect and quantify 4-MeI in processed meat pr

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18

Shahab, Muhammad. "Dynamics of abscisic acid in relation to color and phenolic compounds of 'Benitaka' table grape." Universidade Estadual de Londrina. Centro de Ciências Agrárias. Programa de Pós-Graduação em Agronomia, 2018. http://www.bibliotecadigital.uel.br/document/?code=vtls000218121.

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A Benitaka é uva de mesa importante, mas apresenta deficiência no desenvolvimento da cor vermelha devido à inibição da produção de antocianinas quando cultivada em áreas subtropicais. A aplicação exógena de reguladores de crescimento, como o ácido abscísico (ABA), pode ser um dos métodos utilizados para superar esse problema. O objetivo deste trabalho foi estudar a ação do isômero do ácido (S) -cis-abscísico (S-ABA) sobre ao desenvolvimento de cor, concentração de antocianinas e melhoria da qualidade da uva de mesa 'Benitaka', e determinar o tempo mais adequado para aplicação do S-ABA para e

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19

Farr, Jacob E. "Evaluating the Mechanism of Ascorbic Acid Bleaching of Anthocyanins and Proposed Ways to Mitigate the Interaction." The Ohio State University, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=osu1524209292082314.

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20

Donetti, Manuela. "Postharvest biochemical and physiological characterisation of imported avocado fruit." Thesis, Cranfield University, 2011. http://dspace.lib.cranfield.ac.uk/handle/1826/7672.

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Difficulties in controlling and forecasting avocado fruit ripening and the highly perishable nature of the crop once harvested, are the major causes of concern for avocado traders. In particular, the simultaneous presence of many suppliers may account for increased fruit variability during ripening. Avocado is a climacteric fruit with consistent ethylene production after harvest which is also related to high perishability. However, the mechanisms regulating ethylene biosynthesis and mesocarp softening are not completely understood. In order to study such effects, avocado fruit from different g

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21

Jia, Xiaofei. "X-ray crystallographic studies of cellular retinoic acid-binding protein II mutants designed as rhodopsin mimics." Diss., Connect to online resource - MSU authorized users, 2008.

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22

Ramesh, Reddy Yettella Venkata. "Post Harvest Treatment Effects on Crown-Cut Broccoli Shelf Life." Thesis, Virginia Tech, 2004. http://hdl.handle.net/10919/10069.

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The effects of packaging treatments, post harvest cooling delay and storage duration on color, texture, ascorbic acid content, weight loss and glucosinolate retention in crown-cut heads of broccoli were studied. Oxygen and CO2 levels inside shrink wrap packages were also monitored. Shrink wrap packaging had a significant positive effect on hue angle (p<0.05). Packaging and post harvest cooling delay had no effect on hue difference and total color difference. While post harvest cooling delay had no effect on texture, crown-cut heads of broccoli stored in shrink wrap packaging retained firmness

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23

Zhang, Kai. "Evaluating the Effect of Selected Soaking Pretreatments on the Color Quality and Phenolic Content of Purple Potato Chips." The Ohio State University, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=osu1492612442758859.

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24

Pivaro, Thiago Martins [UNESP]. "Qualidade da carne maturada de bovinos Nelore terminados em confinamento." Universidade Estadual Paulista (UNESP), 2011. http://hdl.handle.net/11449/96508.

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Made available in DSpace on 2014-06-11T19:28:21Z (GMT). No. of bitstreams: 0 Previous issue date: 2011-02-25Bitstream added on 2014-06-13T19:16:09Z : No. of bitstreams: 1 pivaro_tm_me_jabo.pdf: 588445 bytes, checksum: 95df0e35e0500ea8feeb836651cb1172 (MD5)<br>Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)<br>Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)<br>No presente trabalho, avaliou-se o efeito do processo de maturação na qualidade da carne do músculo Longissimus de 35 tourinhos da raça Nelore confinados por 96 dias e abatidos com peso de 532,17 ± 30,

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25

Vasavada, Mihir N. "Comparative Effects of Sodium Levulinate and Sodium Lactate on Microbial Growth, Color, and Thiobarbituric Acid (TBA) Values of Fresh Pork and Turkey Sausages During Storage." DigitalCommons@USU, 2004. https://digitalcommons.usu.edu/etd/5505.

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This study compared the effects of 1.4 or 2.7% sodium levulinate or sodium lactate on aerobic plate count (APC), color, pH, and TBA value of fresh pork and turkey sausage. Both sodium lactate and Jevulinate inhibited growth of aerobic microorganisms during storage, compared to controls. Bacteriostatic effects of sodium lactate were dose dependent, wherein 2.7% lactate was significantly more antimicrobial than 1.4% lactate. This was not the case for sodium levulinate, where 1.4% sodium levulinate was as inhibitory to microbial growth as 2.7% sodium levulinate. Additionally, 1.4% sodium levulina

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Pivaro, Thiago Martins. "Qualidade da carne maturada de bovinos Nelore terminados em confinamento /." Jaboticabal : [s.n.], 2011. http://hdl.handle.net/11449/96508.

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Resumo: No presente trabalho, avaliou-se o efeito do processo de maturação na qualidade da carne do músculo Longissimus de 35 tourinhos da raça Nelore confinados por 96 dias e abatidos com peso de 532,17 ± 30,25kg e 24 meses de idade. Os animais foram alimentados com uma dieta controle sem a adição de óleo e outras quatro dietas contendo diferentes fontes de óleo (soja ou linhaça) protegido ou não da degradação ruminal. Após o abate e 24 horas de resfriamento foram retirados 3 bifes de 2,5cm de espessura entre a 12a e 13a costelas do músculo Longissimus, posteriormente embalados à vácuo e matu

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27

John, Liza. "Comparison of Color and Thiobarbituric Acid (TBA) Values of Cooked Hamburger Patties and Top Sirloin Steaks after Storage of Fresh Beef Chubs and Raw Steaks in Modified Atmospheres of 80% Oxygen or 0.4% Carbon Monoxide." DigitalCommons@USU, 2004. https://digitalcommons.usu.edu/etd/5520.

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This study compared the effect of packaging method (0.4% carbon monoxide, 80% oxygen or vacuum), storage time (7, 14 and 21 days) and internal cooking temperature 49, 57, 66, 71 and 79°C) on color and thiobarbituric acid (TBA) values of top sirloin steaks and ground beef patties. Ground beef was obtained from 3 different sources (chuck, loin and trim). All samples were stored at 2°C for 7, 14 and 21 days. All raw ground beef samples stored in 0.4% carbon monoxide remained bright red throughout the 21-day storage period. The phenomenon of premature browning (appearance of cooked color at lower

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28

Gonzalez, Artola Sonia. "Chemical, Physical and Sensorial Compositions of Farmed and Wild Yellow Perch (Perca flavescens), Southern Flounder (Paralichthys lethostigma) and Coho Salmon (Oncorhynchus kisutch)." Diss., Virginia Tech, 2004. http://hdl.handle.net/10919/29854.

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This study compared chemical, physical and sensorial properties of wild and farmed fish. Farmed yellow perch fillets showed higher lipid contents (2.78% vs. 1.39%); softer texture (0.41 J/g vs. 0.53 J/g); whiter color (higher L* and lower b*values); different fatty acid profile (higher n-3/n-6 ratio), and mineral composition, when compared to their wild counterparts. Similar amino acid profiles and flavor were found between treatments. Dietary protein by itself influenced color and flavor of yellow perch fillets. Yellow perch fed the highest protein concentrations exhibited higher b* (yell

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29

ALLEGRA, Alessio. "ASPETTI FISIOLOGICI E QUALITATIVI NEL PROCESSO DI MATURAZIONE DI ALCUNE CULTIVAR DI PESCO (Prunus persica L. Batsch) IN POST-RACCOLTA ED IN IV GAMMA." Doctoral thesis, Università degli Studi di Palermo, 2014. http://hdl.handle.net/10447/91255.

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L’importanza della peschicoltura siciliana è evidenziata dalla percentuale dell’ 8% con cui concorre la superficie peschicola italiana e da un ampio assortimento varietale, connotato dalla rilevante presenza di genotipi autoctoni, che godono di un notevole successo commerciale. In tale contesto, per le loro pregevoli caratteristiche organolettiche, legate all’aroma e al flavour persistenti, si collocano le produzioni peschicole dei Monti Sicani, commercializzate con il termine di “Pesca di Bivona” e le cv della “Pesca di Leonforte”, oggetto della presente trattazione e in precedenza di altre r

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30

Kunimasa, Junichi. "Pharmacokinetics and pharmacological effect of recombinant human granulocyte colony-stimulating factor conjugated to poly (styrene-co-maleic acid) in rats." Kyoto University, 2001. http://hdl.handle.net/2433/150596.

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31

Fenger, Julie-Anne. "Les anthocyanes acylées en tant que colorants naturels : réactivité en solution aqueuse, complexation métallique et stabilisation pour des applications alimentaires The chemical reactivity of anthocyanins and its consequences in food science and nutrition The influence of acylation and metal binding on the thermal stability of red cabbage anthocyanins The fate of acylated anthocyanins in neutral solution." Thesis, Avignon, 2020. http://www.theses.fr/2020AVIG0278.

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Les anthocyanes sont des pigments d’origine végétale exprimant des couleurs vives allant du rouge au bleu. Ce sont donc de bons candidats pour remplacer les colorants alimentaires artificiels. Cependant, leur faible stabilité est un frein à ces applications, tout particulièrement en milieu neutre requis pour l’expression de la couleur bleue. Une perspective prometteuse est le recours aux anthocyanes acylées par les acides phydroxycinnamiques, car ces pigments développent des mécanismes protecteurs de la couleur (copigmentation intramoléculaire, auto-association) basés sur de fortes interaction

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32

Abrahams, Gadija. "The antimicrobial efficacy of a carbohydrate derived fulvic acid as a pre-periodontal procedure mouth rinse." University of the Western Cape, 2017. http://hdl.handle.net/11394/6231.

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Magister Chirurgiae Dentium - MChD (Oral Medicine and Periodontics)<br>The aim of this study was to assess whether a mouthwash containing carbohydrate derived fulvic acid, is effective in reducing the salivary microbial count pre-operatively. Endeavours have been made to reduce the risk of infection, bacteraemia and cross-contamination during dental procedures by the application of topical antimicrobial agents. To date chlorhexidine is the most widely evaluated and efficacious agent against oral biofilms but there have been reports of adverse effects ranging from contact dermatitis to severe a

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33

Tikk, Kaja. "The influence of feeding and aging on pork quality /." Uppsala : Dept. of Food Science, Swedish University of Agricultural Sciences, 2007. http://epsilon.slu.se/200791.pdf.

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Chankova, Nelly. "Establishing the influence of dietary fatty acids on the colon through nutrigenomics." Thesis, University of Manchester, 2013. https://www.research.manchester.ac.uk/portal/en/theses/establishing-the-influence-of-dietary-fatty-acids-on-the-colon-through-nutrigenomics(26dc700d-4e62-420c-959d-2dcab0cb363a).html.

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Introduction: The fatty acid (FA) composition of the diet can have both a positive and negative impact on the health and wellbeing of an individual. Diets rich in saturated FAs and cholesterol promote cardiovascular disease, while diets rich in omega 3 FA protect against cardiovascular disease. Diets rich in omega 6 FAs are thought to have pro-inflammatory and promoting properties, while diets rich in omega 3 FAs have anti-inflammatory and chemo preventative qualities. The increase of the ratio of omega 6 to omega 3 FAs is an important factor in the increased incidence of inflammatory diseases

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Kim, Michael S. "Gene Expression in Bone Cells." Thesis, Griffith University, 2006. http://hdl.handle.net/10072/366180.

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Osteoclast formation is a complex process that is yet to be clearly defined. Osteoclasts differentiate from monocytic precursors to large multinuclear cells via the actions of two crucial cytokines: macrophage colony stimulating factor (M-CSF) and receptor activator of NFKB ligand (RANKL). These two cytokines bind to the osteoclast precursor cells, activating various down stream signalling pathways, inducing genes required for differentiation and for activation of osteoclasts. Exposure of monocytic precursors to M-CSF alone leads to differentiation into macrophages. Osteoclast differentiation

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Trevisan, Fabio. "Comparison of lipid profile and some physico-chemical properties of beef from Spain and Netherlands with beef from national production with different genetic background (dairy and crossbred beef)." Master's thesis, Universidade de Lisboa. Faculdade de Medicina Veterinária, 2013. http://hdl.handle.net/10400.5/6756.

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Dissertação de Mestrado em Segurança Alimentar<br>Some physic-chemical properties and lipid profile of beef from two origins (Holland and Spain) were compared with beef from national production of both dairy and crossbred beef backgrounds. In comparison, we can find four different groups: two groups of animals from Spain and Holland; n=10 animals per group) and two groups from national production (dairy and beef production systems; n=10 for animals per origin). Animals used in the study were all males of 8-12 months old. In study we can find two different genetics, the Holstein breed (Holland

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Smolka, Bronislav. "Vliv technologie výroby kečupů na retenci nutričně významných látek." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2008. http://www.nusl.cz/ntk/nusl-216357.

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The work was focused on the verification of influence of quality of raw material and time-temperature conditions on the retention of nutritionally and sensory important components of the ketchups and other tomato based products. The goal of the theoretical part of this diploma thesis was the optimization of procedure of Czech tomato cultivar selection according to the highest refraction and intensive red colour. The influence of tomato ketchups production technology on retention of nutritionally significant ingredients was observed within the practical part. The samples of ketchups were sample

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Bassett, Fred Stephen. "Comparison of Functional, Nutritional, and Sensory Properties of Spray-Dried and Oven-Dried Cricket (Acheta domesticus) Powder." BYU ScholarsArchive, 2018. https://scholarsarchive.byu.edu/etd/6790.

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Three dried cricket products – Oven-roasted Cricket Meal (ORCM), Oven-roasted Cricket Powder (ORCP), and Spray-dried Cricket Powder (SDCP) – were prepared and compared to assess their relative nutritional, functional, and sensory properties. The range of particle sizes in SDCP was wider than that of ORCP; while SDCP had more particles in the 7.78-22.0 µm range, it also had more particles in the 176-498 µm range, which contributed to differences in functional and sensory properties. ORCM and SDCP meet the FDA definition of an "excellent source" of vitamin B2, ORCP is a "good source" of vitamin

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Nedeljka, Spasevski. "Uticaj primene različitih izvora prirodnih pigmenata na boju žumanca i ko-ekstrudata na bazi semena lana, lanika i konoplje na profil masnih kiselina u jajima." Phd thesis, Univerzitet u Novom Sadu, Tehnološki fakultet Novi Sad, 2018. https://www.cris.uns.ac.rs/record.jsf?recordId=107779&source=NDLTD&language=en.

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Zadatak ove doktorske disertacije, koji se sastojao iz dva dela, je bio da se pokaže mogućnost zamene sintetičkih pigmenata, koji se danas koriste u konvencionalnoj proizvodnji jaja, sa prirodnim izvorima pigmenata i njihov uticaj na boju žumanca, kao i mogućnost promene nutritivnog profila jaja dodatkom ko-ekstrudata lana, lanika i konoplje bogatih omega-3 masnim kiselinama u sme&scaron;e za ishranu koko&scaron;i nosilja. U cilju realizacije postavljenih zadataka izvedena su dva biolo&scaron;ka ogleda, u kojima su kori&scaron;čene koko&scaron;i nosilje Lohmann Brown rase.U prvom biolo&scaron;

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Abdulla, Rabab. "MY CLOTHING IS ME: Embracing ADHD in Traditional Qatari Apparel." VCU Scholars Compass, 2019. https://scholarscompass.vcu.edu/etd/5829.

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Children diagnosed with Attention Deficit Hyperactive Disorder (ADHD) are often secluded from society, as the condition is perceived to be a defect. These children constantly fidget, move, lose track of time, and forget to complete tasks, leading them to struggle within existing social environments. Additionally, in Qatar there is a need to educate society about ADHD. This research explores wearable solutions that alter behaviors through physical interactions and sensory engagements. In response to the challenges faced by ADHD, Qatari traditional attire has been customized to support children

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Loupancová, Blanka. "Studium faktorů ovlivňujících tvorbu těkavých aromaticky aktivních látek v přírodních materiálech." Doctoral thesis, Vysoké učení technické v Brně. Fakulta chemická, 2012. http://www.nusl.cz/ntk/nusl-233345.

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The production of high-quality foods requires the precise control of factors influencing their quality. The aim of this doctoral thesis was to monitor the influence of sterilization heating and storage time and temperature on selected parameters of model food matrix using suitable physical, chemical and sensory methods. Sterilized processed cheese was chosen as the model matrix. Processed cheeses are milk protein concentrates, produced by melting of mixture of natural cheeses, emulsifying salts, water and other dairy and/or non dairy ingredients. Desirable transformation of this mixture to hom

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Grisolia, Carolina. "By-products of the dairy farming as raw material for the biotechnology production of polyhydroxyalkanoates." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2014. http://amslaurea.unibo.it/6825/.

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I Poliidrossialcanoati (PHA) sono poliesteri completamente biodegradabili, prodotti da microrganismi come fonte di energia e di carbonio per la sintesi di nuovo materiale cellulare, utilizzando come substrato materie prime rinnovabili. Questi poliesteri sono considerati potenziali candidati per la sostituzione delle materie plastiche convenzionali. Tuttavia, i più alti costi di produzione dei PHA in confronto a quelli delle materie plastiche derivanti dal petrolio, rappresentano il principale ostacolo per la parziale sostituzione di questi ultimi con i biopolimeri. Gli alti costi sono principa

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Souza, Daniela Vieira de. "CaracterÃsticas de qualidade da carne de coelhos alimentados com raÃÃes contendo farelo de coco." Universidade Federal do CearÃ, 2007. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=1489.

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Este trabalho teve como objetivo verificar o efeito da inclusÃo de farelo de coco (FC) na raÃÃo de coelhos (Nova ZelÃndia Branco x CalifÃrnia) sobre a composiÃÃo centesimal, propriedades fÃsicas e funcionais e perfil de Ãcidos graxos da carne. TambÃm foi determinada a relaÃÃo de Ãcidos graxos poliinsaturados para saturados (P/S). O delineamento experimental foi inteiramente casualizado com cinco nÃveis de inclusÃo na raÃÃo (0,00; 6,25; 12,50; 18,75 e 25,00%) e doze repetiÃÃes por tratamento, totalizando 60 coelhos. O aumento dos nÃveis de FC na raÃÃo nÃo afetou (p>0,05) a composiÃÃo centesimal

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Souza, Daniela Vieira de. "Características de qualidade da carne de coelhos alimentados com rações contendo farelo de coco." reponame:Repositório Institucional da UFC, 2007. http://www.repositorio.ufc.br/handle/riufc/17283.

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SOUZA, Daniela Vieira de. Características de qualidade da carne de coelhos alimentados com rações contendo farelo de coco. 2007. 60f. : Dissertação (mestrado) - Universidade Federal do Ceará, Centro de Ciências Agrárias, Departamento de Tecnologia de Alimentos, Fortaleza-CE, 2007<br>Submitted by Nádja Goes (nmoraissoares@gmail.com) on 2016-06-01T14:31:04Z No. of bitstreams: 1 2007_dis_dvsouza.pdf: 156827 bytes, checksum: 3c5fd12fc480efdd3b98b42809e2a1e2 (MD5)<br>Approved for entry into archive by Nádja Goes (nmoraissoares@gmail.com) on 2016-06-01T14:31:16Z (GMT) No. of bitstreams: 1 2007_dis_d

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Lagoa, Pedro Miguel Silva Gaspar. "Qualidade nutricional e parâmetros físco-químicos da folha da alcatra (picanha) de novilhos de diferentes origens a nível mundial." Master's thesis, Universidade de Lisboa, Faculdade de Medicina veterinária, 2019. http://hdl.handle.net/10400.5/18140.

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Dissertação de Mestrado Integrado em Medicina Veterinária<br>Em Portugal, a carne importada pode ter diversas proveniências, o que conjectura diferenças ao nível da qualidade nutricional da mesma, pelo que se decidiu realizar um estudo comparativo da qualidade nutricional, nomeadamente perfil lipídico e parâmetros físico-químicos, de picanhas (gluteus biceps) provenientes de diferentes origens a nível Mundial. Nos parâmetros físico-químicos, a picanha da Holanda apresentou o pH mais elevado (5,86) e a picanha dos Estados Unidos da América apresentou a maior luminosidade (L*; 34,55), enqu

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Estoup, Jean-Marie. "Etude de la carbonatation endogene du beton et de ses applications a l'industrie du beton manufacture." Paris 6, 1987. http://www.theses.fr/1987PA066362.

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Etude bibliographique et experimentale de l'hydratation et de la carbonation du beton en dispersant dans la masse des polyisocyanates (hmdi ou mdi, qui accelerent l'hydratation, et ipdi, qui la retardent). Analyse des reactions. Resultats prometteurs de l'application de la technique pour ameliorer la stabilite de la teinte des betons colores, les resistances mecaniques a court terme, la tenue aux agents agressifs et la durabilite des fibres de verre dans une matrice de ciment

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Losekann, Marcos Eliseu. "PRODUÇÃO DE JUNDIÁ (Rhamdia quelen) ALIMENTADOS COM DIETAS CONTENDO ÓLEOS DE ARROZ, CANOLA OU SOJA." Universidade Federal de Santa Maria, 2006. http://repositorio.ufsm.br/handle/1/10696.

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Conselho Nacional de Desenvolvimento Científico e Tecnológico<br>This work had for objectives to evaluate the influence of vegetable oils in the corporal development of jundiá (Rhamdia quelen, Heptapteridae) and its relationship with the quality of the fish. Six diets were tested with 32% of crude protein and rice, canola or soy oil at 5 or 10% inclusion, for 90 days. Fish (180, initial weigh=71±0,8g) were distributed at random in 18 tanks of 280L (2,5g.L-1) in a water closed system, with controlled temperature. The biometric measurements and data collections were done every 30 days with the p

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Seritti, Agostino. "Produzione di poliidrossialcanoati dalla frazione organica dei rifiuti solidi urbani: recupero e utilizzo di acidi grassi volatili in sistemi a colture microbiche miste." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2020. http://amslaurea.unibo.it/20650/.

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Il seguente lavoro di tesi mira a sviluppare tecnologie e processi sostenibili per la produzione di biopolimeri, quali poliidrossialcanoati (PHA). I PHA sono poliesteri di base biologica prodotti dai batteri, in sistemi di fermentazione a colture microbiche miste (MMC). Come substrato carbonioso è stata utilizzata la frazione organica dei rifiuti solidi urbani (FORSU). Il processo consiste in un sistema accoppiato di fermentazione acidogenica e strippaggio in ipertermofilia (70°C), per la produzione e recupero di acidi grassi volatili (VFA), utilizzati come fonte carboniosa in MMC per la produ

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Gajdušek, Martin. "Bioflavouring piv pomocí studeného chmelení za použití českých chmelů." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2021. http://www.nusl.cz/ntk/nusl-449727.

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This diploma thesis deals with the influence of dry hopping on selected analytical and sensory properties of beer. The effect of dry hopping was observed using Czech hop varieties Kazbek and Uran, which were added to the wort during the main fermentation phase in doses of 3 and 6 gdm-3. The contact time of hops with wort was 3, 6 and 9 days. The experimental part describes the technology of preparation of the reference beer, in which dry hopping were subsequently performed. A parallel measurement was performed on each sample. In terms of the basic parameters of beer, the effect of dry hopping,

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Agrawal, Amit. "Nanoparticle Probes for Ultrasensitive Biological Detection and Motor Protein Tracking inside Living Cells." Diss., Georgia Institute of Technology, 2006. http://hdl.handle.net/1853/19798.

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Semiconductor quantum dots (QDs) have emerged as a new class of fluorescent probes and labeling agents for biological samples. QDs are bright, highly photostable and allow simultaneous excitation of multiple emissions. Owing to these properties, QDs hold exceptional promise in enabling intracellular biochemical studies and diagnosis with unprecedented sensitivity and accuracy. However, use of QD probes inside living cells remains a challenge due to difficulties in delivery of nanoparticles without causing aggregation and imaging single nanoparticles inside living cells. In this dissertation, a

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