Academic literature on the topic 'Compra de ingredientes'
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Journal articles on the topic "Compra de ingredientes"
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Maurício, Angélica Aparecida, Paula Barbosa Bucharles, Helena Maria André Bolini, and Valeria Maria Caselato de Sousa. "Bolo de cenoura com e sem glúten: desenvolvimento da formulação e aceitação do produto." REVISTA AGRO@MBIENTE ON-LINE 6, no. 3 (2012): 250. http://dx.doi.org/10.18227/1982-8470ragro.v6i3.703.
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As mudanças no processamento e a crescente exigência do consumidor por alimentos que apresentem, além da alta qualidade sensorial e nutricional, benefícios associados à saúde, fazem surgir à necessidade de novos ingredientes que possam atender a estas exigências do mercado. Objetivou-se com o presente trabalho comparar a aceitação de diferentes formulações de bolo de cenoura sem glúten com óleo de milho e, com glúten e óleo de milho e palma por consumidores; determinar a composição nutricional dos mesmos bem como a intenção de compra. As formulações de bolo de cenoura isentos de glúten (BIG) foram compostas por dois mix isentos de glúten (MIX-1 e MIX+1), o bolo de cenoura com glúten e óleo de milho (BGOM) considerado como padrão e bolo de cenoura com glúten e óleo de palma (BGOP) que foi preparado com duas diferentes proporções de óleo de palma (80 e 100 g). Avaliou-se o valor nutricional, preferência e intenção de compra. Os bolos das formulações BIG MIX-1 e BGOP 80 g apresentaram valor nutricional, preferência e intenção de compra comparáveis ao da formulação padrão. Portanto, o MIX-1 e o óleo de palma podem ser utilizados como ingredientes para formular bolo de cenoura, fornecendo produtos com características que atendem às exigências do mercado consumidor.
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Lima, Simone Kelly Rodrigues, Maria Marlucia Gomes Pereira Nóbrega, Rosana Martins Carneiro, Robson Alves da Silva, Stella Regina Arcanjo Medeiros, and Maria Christina Sanches Muratori. "Formulação de barras alimentícias a base de coproduto do pedúnculo de caju (Anacardium occidentale L) e soro de leite." Research, Society and Development 10, no. 1 (2021): e7010111213. http://dx.doi.org/10.33448/rsd-v10i1.11213.
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Para conhecer o potencial de utilização de ingredientes não convencionais para formulação de produtos alimentícios, esta pesquisa objetivou elaborar barras alimentícias utilizando coprodutos e subprodutos da cadeia agroindustrial e avaliar suas características nutricionais, sensoriais e intenção de compra. Foram desenvolvidas quatro formulações, sendo uma barra alimentícia padrão (F0) tendo como ingrediente base uma pasta preparada com o coproduto do pedúnculo de caju e soro de leite, sem acréscimo de gergelim e três modificações dessa formulação (F1, F2, F3) com adição de 5%, 10% e 15% de gergelim, respectivamente. A aceitação global das formulações foi avaliada por meio de escala hedônica estruturada de 9 pontos e intenção de compra verificada através de teste de preferência com escala 1 a 5 pontos. Os resultados dos testes sensoriais mostraram que a média de aceitação do produto foi de 6,24, sendo que a barra F3 obteve melhores notas nos testes de intenção de compra. Para os testes de cor e firmeza, a formulação F3 apresentou maior ΔE, indicando uma coloração mais clara em comparação às demais formulações. Na avaliação para força de corte, a formulação F0 apresentou os maiores resultados, caracterizando-se como produtos mais firmes. O estudo demonstrou que barras alimentícias podem ser produzidas a partir do aproveitamento de coprodutos e subprodutos da cadeia agroindustrial com características nutricionais e sensoriais satisfatórias.
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Mendes, Marianne Louise Marinho, Ingrid Paula De Oliveira Silva, Ana Carla Correia da Silva, André Filipe Lopes de Siqueira, and Cristhiane Maria Bazílio de Omena Messias. "Avaliação química e sensorial de barras de cereais elaboradas com diferentes teores de farinha de yacon (Smallanthus sonchifolius)." Brazilian Journal of Food Research 9, no. 1 (2018): 100. http://dx.doi.org/10.3895/rebrapa.v9n1.5069.
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As mudanças no processamento e a crescente exigência do consumidor por alimentos que apresentem, além da alta qualidade sensorial e nutricional, benefícios associados à saúde, fazem surgir a necessidade de novos ingredientes que possam atender a estas exigências do mercado. O interesse mundial na produção da batata yacon, principalmente pelas indústrias alimentícias e farmacêuticas, deve-se ao fato dessa raiz tuberosa ser considerada um alimento funcional, apresentando em sua composição compostos bioativos que oferecem benefícios à saúde. Objetivos: O presente trabalho teve como objetivo utilizar a farinha de yacon como ingrediente na elaboração de barras de cereais. Materiais e métodos: Foram elaboradas três formulações P, F1 e F2, sendo a aveia em flocos da barra padrão (P), substituída em 10% (F1) e 20% (F2) por farinha de yacon. As três formulações foram analisadas quanto à composição química, a aceitação sensorial e a intenção de compra, por meio do pacote estatístico SPSS. Resultados: As barras das formulações F1 e F2 apresentaram propriedades químicas e de aceitação semelhantes as da formulação padrão. A barra com 20 % de farinha de yacon (F2), apresentou redução do valor calórico, aumento nos percentuais do índice de aceitação, quanto aos atributos cor (73,3%) e sabor (72,2%), e maior intenção de compra (76,1%). Conclusão: Portanto, a farinha de yacon pode ser utilizada como ingrediente na formulação de barras de cereais, fornecendo alem de propriedades funcionais, características sensoriais e químicas favoráveis.
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Berté, Kleber Alves Santos, Dayane Rosalyn Izidoro, Fabiana Lemos Goularte Dutra, and Rosemary Hoffmann-Ribani. "Desenvolvimento de gelatina funcional de erva-mate." Ciência Rural 41, no. 2 (2011): 354–60. http://dx.doi.org/10.1590/s0103-84782011000200029.
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O objetivo deste estudo foi desenvolver formulações para gelatina funcional com extrato de erva-mate verde e fibras solúveis como inulina (INU), frutooligossacarídeos (FOS) e a polidextrose (PD), avaliando o efeito desses ingredientes na gelatina funcional por meio da análise física da textura (firmeza, consistência e coesividade), análise sensorial (sabor e preferência de compra) e composição química. As formulações INU, PD e composição INU/PD/FOS apresentaram textura desejável para uma sobremesa de gelatina, não diferindo (P>0,05) do padrão com sacarose. Pela análise sensorial, a gelatina funcional com INU obteve o maior índice hedônico para sabor e preferência de compra acima de 70%, superior ao padrão. Considerando os resultados obtidos neste estudo, a aplicação tecnológica do extrato de erva-mate verde e das fibras solúveis apresenta evidente potencial para o desenvolvimento de alimentos saudáveis e funcionais.
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Kaufer-Horwitz, Martha, Lizbeth Tolentino-Mayo, Alejandra Jáuregui, et al. "Sistema de etiquetado frontal de alimentos y bebidas para México: una estrategia para la toma de decisiones saludables." Salud Pública de México 60, no. 4, jul-ago (2018): 479. http://dx.doi.org/10.21149/9615.
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La Secretaría de Salud solicitó al Instituto Nacional de Salud Pública la conformación de un grupo de expertos académicos en etiquetado de alimentos y bebidas, independientes y libres de conflictos de interés, que tuvieran la encomienda de emitir una postura para contribuir al desarrollo de un sistema de etiquetado frontal para productos industrializados que proporcione información útil para facilitar la decisión de compra. La postura utiliza la mejor evidencia científica disponible y recomendaciones de expertos convocados por organismos internacionales. Así, la propuesta de etiquetado frontal se centra en el contenido de energía, nutrimentos, ingredientes y componentes cuyo exceso en la dieta puede ser perjudicial para la salud, como azúcares añadidos, sodio, grasas totales, grasas saturadas y energía. El grupo recomienda implementar un etiquetado frontal que, de forma sencilla, permita evaluar de manera rápida la calidad de un producto al momento de realizar una compra; por ello, es indispensable que éste proporcione información directa, sencilla, visible y fácil de entender.
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Kato, Hellen Christina de Almeida, Luana De Sousa Oliveira, Érika Da Silva Maciel, and Alexandre Aires De Freitas. "A COZINHA DE FUSÃO ENCONTRA O RIO: peixes nativos amazônicos como alternativa para a culinária japonesa." Applied Tourism 1, no. 2 (2016): 97. http://dx.doi.org/10.14210/at.v1n2.p97-114.
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A culinária japonesa, desde a década de 80, se expande no Brasil, conservando técnicas e ingredientes de sua origem combinadas a inovações relacionadas à culinária americana, sendo assim, bastante dependente de ingredientes importados. Através da cozinha de fusão, esse trabalho sugere o uso de espécies de peixes nativos cultivados na Amazônia como alternativa gastronômica para esse mercado. Foi realizado um experimento envolvendo chefs de cozinha amazônica e japonesa desenvolvendo seis preparações a base de pirarucu e tambaqui. Estas foram avaliadas por um painel treinado de 24 profissionais da aqüicultura e gastronomia japonesa. Avaliou-se a aceitação e seus atributos utilizando uma escala hedônica com aplicação de questionário estruturado de intenção de compra. Todos os pratos obtiveram ampla aceitação, tendo destaque o Teppan de pirarucu. Conclui-se que o uso dos peixes nativos de cultivo da Amazônia, tambaqui e pirarucu, é uma alternativa viável para a inovação da gastronomia japonesa no Brasil, através da culinária de fusão.Palavras-chave: Amazônia; Cozinha fusion; Peixes de água doce.
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Lima, Janice Ribeiro, and Elianne de Alencar Duarte. "Pastas de castanha-de-caju com incorporação de sabores." Pesquisa Agropecuária Brasileira 41, no. 8 (2006): 1333–35. http://dx.doi.org/10.1590/s0100-204x2006000800019.
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Neste trabalho avaliaram-se as características de pastas de castanha-de-caju com incorporação de chocolate e canela. As formulações foram elaboradas pela moagem dos ingredientes até obtenção de uma pasta homogênea. Analisaram-se: umidade, pH, cinzas, proteína, gordura, índice de acidez, atividade de água, textura e aceitação sensorial. Os produtos obtidos caracterizaram-se por baixos valores de atividade de água (<0,32) e umidade (<1,4%). Os teores de gordura (45,3 a 49,1%) e proteína (15,4 a 16,3%) foram altos. As formulações de pastas apresentaram boa aceitação sensorial pelos provadores (82,9 a 100,0%) e intenção de compra (60,0 a 80,0%).
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Trentin, Lorena Saviani, Ghiovani Zanzotti Raniero, Crislayne Teodoro Vasques, et al. "Produção de maltes especiais de trigo em escala piloto, produção e caracterização de cerveja." Research, Society and Development 10, no. 3 (2021): e3110312879. http://dx.doi.org/10.33448/rsd-v10i3.12879.
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A cerveja é uma das bebidas mais consumidas em todo o mundo e para sua produção são necessários como ingredientes, o malte, a água, lúpulo, leveduras e adjuntos, sendo o malte o principal ingrediente e aquele que define a qualidade e sabor da bebida. Todavia, o malte se dá pelos processos de maceração, germinação e secagem. O grão mais utilizado pelas indústrias é a cevada, mas neste trabalho usou-se como matéria-prima o trigo, pois é o cereal de maior produção no mundo. Dois tipos de maltes podem ser obtidos no processo de secagem, o malte Pilsen e o malte especial. Dessa forma, este trabalho teve como objetivo produzir maltes de trigo especiais e torrados em escala piloto e produzir cervejas a partir dos mesmos. Foram produzidos três tipos de malte, os quais foram analisados quanto à sua composição centésima, teste de germinação e teor de sólidos solúveis. A cerveja foi caracterizada por meio de análises e através da aceitação sensorial e intenção de compra. As maiores temperaturas e tempo de secagem resultaram em diminuição da umidade, carboidrato e aumento da fibra no malte, diferentes teores de sólidos solúveis no mosto e uma maior coloração e menor pH nas cervejas (p<0,05). Não houve efeito nos demais parâmetros avaliados (p<0,05). Quanto à aceitação sensorial os provadores gostaram de regularmente à não gostaram e nem desgostaram das bebidas. Na intenção de compra as amostras que receberam as maiores médias na análise sensorial se mantiveram como as que provavelmente seriam compradas pelos provadores.
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Alves, Ingrid de Araújo, Thaísa de Menezes Alves Moro, Silvia Silveira Clareto, Maria Teresa Pedrosa Silva Clerici, and Ana Lúcia Leite Moraes. "Análise sensorial de bolo do tipo muffin isento em glúten, lactose e com teor reduzido de fenilalanina." Research, Society and Development 9, no. 12 (2020): e37791211126. http://dx.doi.org/10.33448/rsd-v9i12.11126.
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O bolo é um produto que se destaca pela conveniência, porém pacientes fenilcetonúricos encontram dificuldades para consumir tais produtos, pois a maioria pode conter ingredientes com proteínas tais como ovos, albumina e derivados de soja que contribuem para os seus atributos sensoriais típicos. A substituição destes ingredientes pode causar perda do padrão de identidade reduzindo sua aceitação. O objetivo deste trabalho foi analisar as características sensoriais de três formulações de bolo do tipo muffin, isentos em sacarose, glúten e lactose e restrito em fenilalanina (Phe), contendo mucilagem de inhame (MI) e gel de Linhaça (GL). As formulações de bolos nas proporções MI/GL: 37,09/11,45 (MRF1); 30/10 (MRF2) e 30/20 (MRF3) foram submetidas aos testes de aceitação através da escala hedônica de nove pontos e intenção de compra através da escala de cinco pontos, ambas estruturadas. Não houve diferença significativa (p> 0,05) para aroma, aparência e cor entre os bolos, mas as amostras com mais linhaça (MRF1 e MRF3) receberam notas significativamente maiores nos atributos sabor, textura e impressão global (p≤ 0,05). MRF3 com maior adição de MI e GL representa uma nova opção para os pacientes com fenilcetonúria, celíacos e intolerantes à lactose no mercado.
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Gaspardi, Ana Laís Andrade, Jéssika Michelli, Clara Gonçalves de Pontes, Lara De Andrade Oliveira, Natali Alcântara Brandão, and Mariana Borges de Lima Dutra. "AVALIAÇÃO SENSORIAL DE AMOSTRAS COMERCIAIS DE LEITE CONDENSADO." Revista do Instituto de Laticínios Cândido Tostes 70, no. 6 (2015): 295. http://dx.doi.org/10.14295/2238-6416.v70i6.432.
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O Brasil se destaca pela grande produção e consumo de leite condensado. As indústrias nacionais possuem alta tecnologia de fabricação, oferecendo produtos com alto valor agregado e possibilitando ao consumidor diversas opções de marcas, preços e qualidade. Este trabalho teve como objetivo verificar se existe diferença sensorial (ao nível de 5% de significância) quanto à aceitação de 6 amostras de leite condensado comerciais. As amostras foram avaliadas por 120 consumidores, recrutados voluntariamente, pelo teste de aceitação. Os resultados da ANOVA mostraram que as amostras C, D, E e F apresentaram aceitação significativamente superior (p ≤ 0,05) às demais na escala hedônica, enquanto a amostra A obteve menor aceitação em relação a todos os atributos relacionados na escala hedônica. O teste de intenção de compra demonstrou que as amostras C e F obtiveram as maiores frequências de intenção de compra positiva. O Mapa de Preferência Interno confirmou os resultados da ANOVA e do teste de intenção de compra indicando uma maior preferência dos provadores pelas amostras C e F. As amostras adquiridas foram fabricadas com os mesmos ingredientes, no entanto, pressupõe-se que as diferenças sensoriais ocorreram devido a qualidade das matérias-primas utilizadas e devido aos diversos processos de elaboração do produto de cada empresa. Este fato prova que é necessário controlar a qualidade da matéria-prima e o tipo de processo utilizado para a obtenção do produto, pois estes parâmetros podem influenciar a aceitação sensorial dos consumidores. A qualidade e a padronização do produto final é um fator primordial para manter a produtividade e a competitividade de mercado.
Dissertations / Theses on the topic "Compra de ingredientes"
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Huali, Villa Mayra Rubi, Fabian Andrea Romina Maldonado, Gomez Ivette Sara Mueras, Villavicencio Luciana Gianella Paiva, and Mego Andrea Alejandra Patiño. "Servicio de entrega de ingredientes para postres medidos en cantidades exactas." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/652299.
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El presente trabajo de investigación busca conocer la viabilidad de implementar un modelo de negocio innovador centrado en el servicio de entrega de ingredientes medidos en cantidades exactas para la realización de postres en Lima, Perú. El cual se creó bajo el nombre de The Baker Box. Este modelo de negocio nace como la alternativa para abastecer de ingredientes en cantidades específicas para las porciones requeridas en las recetas, evitando así el desuso de ingredientes, el tedioso proceso de compra y búsqueda de ingredientes, así como evitar los errores en la ejecución de la receta provocados por fallas en la medición. Para ello, se realizaron cierta cantidad de experimentos que permitieron validar el proyecto, además de recabar información valiosa que sirvió para la mejora de procesos de creación. Con el objetivo de desarrollar y mantener un crecimiento constante del negocio, se realizó un plan estratégico dotado de análisis, acciones y estrategias que permitieron hacer realidad la mejora del negocio. Asimismo, durante toda la creación del proyecto, se consideró de manera significativa el sentir y actuar de los usuarios amantes de los postres a modo de retroalimentación para una mejora continua. En base a todo lo realizado se pudo encontrar que el modelo de negocio que ofrece The Baker Box es viable, escalable y, más importante aún, rentable.<br>This research work seeks to understand the feasibility of implementing an innovative business model focused on the delivery of ingredients measured in exact quantities for the production of desserts in Lima, Peru. It was created under the name of The Baker Box. This business model was born as the alternative to supply ingredients in specific quantities for the portions required in the recipes, thus avoiding the disuse of ingredients, the tedious process of buying and searching for ingredients, as well as avoiding errors in the execution of the recipe caused by measurement failures. To this end, a number of experiments were carried out to validate the project, in addition to gathering valuable information that served to improve the creation process. With the aim of developing and maintaining a constant growth of the business, a strategic plan was made with analysis, actions and strategies that allowed the improvement of the business to become a reality. Likewise, throughout the creation of the project, the feelings and actions of the dessert lovers were considered in a significant way as feedback for continuous improvement. Based on all that was done, it was possible to find that the business model offered by The Baker Box is viable, scalable and, most importantly, profitable.<br>Trabajo de investigación
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Garcia, Flores Mirella Dayane, Padilla Manuel Antonio Mego, Ludeña Ciro David Miranda, Velasquez Flavio Jose Nuñez, and Talaverano Lady Vanessa Ramirez. "Proyecto de comida semipreparada foodie box." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2021. http://hdl.handle.net/10757/655440.
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El presente trabajo de investigación engloba temas para el desarrollo e implementación de la marca, tiene como objetivo adquirir un rendimiento económico y sostenible en el tiempo. Foodie Box, es un proyecto de emprendimiento dedicado a ofrecer kits personalizados, incluyendo alimentos frescos y semi preparados con las cantidades adecuadas, acompañados de un recetario para mejorar la estadía y experiencia en la cocina, con el buen sabor de la comida casera.
El estudio de investigación se basa en las entrevistas, ventas realizadas en la fase de experimentación, y las hipótesis planteadas para justificar la viabilidad del negocio. Por otra parte, se definió el tamaño del mercado, teniendo en cuenta el segmento y establecer las estrategias en función al producto.
Las proyecciones de ventas fueron realizadas a partir del plan de Concierge, siendo el punto de partida, para una proyección a tres años. Asimismo, se presenta el plan estratégico, plan de recursos humanos, plan de responsabilidad social, plan de marketing y plan de operaciones, de forma detallada y posicionando las propuestas de valor en el mercado.
Finalmente, se realizó el plan financiero para acreditar la viabilidad del proyecto, según las ventas mensuales proyectadas, los costos fijos y variables, gastos, y capital de trabajo, cabe resaltar, que los indicadores financieros fueron de ayuda para analizar la rentabilidad del emprendimiento, siendo un producto sostenible a lo largo de los años.<br>This research encompasses issues for the development and implementation of the brand Foodie Box, its objective is to acquire an economic and sustainable performance over time. Foodie Box is an entrepreneurial project dedicated to offering personalized kits, including fresh and semi-prepared food with the right amounts, accompanied by a recipe book to improve the stay and experience in the kitchen, with the good taste of the product being homemade.
The research study is based on the interviews, sales made in the experimentation phase, and the hypotheses raised to justify the viability of the business. On the other hand, the market size was defined, taking account of our segment and establishing strategies based on our product.
The sales projections were made from the concierge plan, being the starting point for a three-year projection. Likewise, the strategic plan, human resources plan, social responsibility plan, marketing plan, and operations plan are presented in detail and positioning the value proposals in the market.
Finally, the financial plan was carried out to prove the viability of our project, according to the projected monthly sales, fixed and variable costs, expenses, and working capital, it should be noted that the financial indicators were helpful to analyze the profitability of our entrepreneurship, I feel that this product should be sustainable over the years to come.<br>Trabajo de investigación
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Vaz, Pedro Rodrigues. "Ingredient branding influence on purchase intention and willingness to pay : the smartphone case in Portugal." Master's thesis, 2019. http://hdl.handle.net/10400.14/26952.
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The smartphone industry has been through a drastic revolution. Recent smartphones greatly outperform outdated models, offering a wide range of new functionalities. However, the once fast-growing industry is now facing a slower growth, despite continuous significant investment in R&D.
Consequently, even the biggest players are losing market share and striving to differentiate themselves in such a competitive market. Now, more than ever in the industry, it is very important to understand what exactly consumers are looking for in a smartphone, what they give value to and what features they are willing to pay for.
The aim of this Research is to test the potential of the Ingredient Branding strategy on Smartphones as well as provide Brands with insights on the most valued characteristics. First, the Factors that influence Smartphone Purchase Intention are validated. Then, two scenarios are compared, with and without a branded ingredient, and the differences are analyzed.
The methodology used comprised both qualitative and quantitative data from In-Depth Interviews of 5 different Smartphone User Profiles, gathered in a survey with 240 valid respondents. All the analysis was supported with a detailed analysis of the existing literature on the Factors affecting Smartphone Purchase Intention and Ingredient Branding: its positive and negative effects.
The main findings suggest that consumers are willing to pay a Price Premium for smartphones with Branded ingredients and that the association of a smartphone with an high quality Brand increases its evaluation, giving strength to the theory of the positive spillover effects of ingredient branding when using high quality Brands, that have been studied over the years in different products and industries.<br>A indústria dos smartphones tem sofrido uma revolução drástica. O desempenho dos smartphones mais recentes ultrapassa largamente o desempenho dos modelos mais antigos, oferecendo hoje novas funcionalidades. Contudo, a indústria que recentemente se encontrava em larga expansão enfrenta agora um abrandamento no crescimento, apesar do investimento contínuo e significativo em I&D.
Como consequência, até os grandes da indústria estão a perder quota de mercado e a lutar para se diferenciarem da competição num mercado feroz. Agora mais do que nunca, é extremamente importante perceber o que procuram os consumidores num smartphone, o que mais valorizam, e quais as características pelas quais estão dispostos a pagar
Este estudo tem como objetivo avaliar o potencial da estratégia Ingredient Branding, em smartphones bem como providenciar informação útil às marcas, relativamente às características mais valorizadas. Primeiro, os fatores que influenciam a Intenção de Compra de um smartphone são validados e, posteriormente, são comparados dois cenários, um telemóvel sem e com um branded ingredient, permitindo a análise das diferenças entre os cenários.
A metodologia usada consistiu em recolher dados qualitativos, através de 5 entrevistas profundas a utilizadores com perfis diferentes, e quantitativos, através da análise de um questionário que contou com 240 respostas válidas. Toda a análise efetuada teve como suporte a literatura existente tanto sobre os fatores que afetam a intenção de compra de smartphones bem como dos estudos passados sobre os efeitos positivos e negativos da estratégia de Ingredient Branding.
As principais conclusões do estudo são que a maioria dos consumidores demonstrou recetividade e intenção de pagar um montante superior pela versão do smartphone com um branded ingredient bem como as avaliações das duas alternativas foram significativamente superiores no segundo cenário (com o branded ingredient), comprovando que os efeitos de associação positivos revelados em estudos anteriores se estendem ao mercado dos smartphones.
Book chapters on the topic "Compra de ingredientes"
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Murta, Daniel. "The future of animal feeding." In Insects as animal feed: novel ingredients for use in pet, aquaculture and livestock diets. CABI, 2021. http://dx.doi.org/10.1079/9781789245929.0016.
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Abstract This chapter will provide an overview of the current knowledge on some existing novel feed ingredients besides insects, their potential impact on the quality of feed, and how they compare with insects. The chapter will also discuss major challenges to the use of insects as feed, focusing on what could be important in the future, as well as the need for further research and development.
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Gupta, Gopal K. "Māyā’s Relation to the Temporal Realm". У Māyā in the Bhāgavata Purāṇa. Oxford University Press, 2020. http://dx.doi.org/10.1093/oso/9780198856993.003.0003.
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This chapter shows how māyā, on behalf of Kṛṣṇa, makes manifest all the ingredients of creation, and, through a sequential series of developments, forms those ingredients into a plurality of universes, bodies, and minds, known as the temporal (phenomenal) realm. It specifically explores māyā’s relation to material creation, concentrating on the Bhāgavata’s Sāṁkhya account of the manner in which māyā transforms into the various elements of the temporal realm. In the course of this examination, we will attempt to compare the Bhāgavata’s Sāṁkhya system to that of classical Sāṁkhya, specifically with regard to such standard Sāṁkhya categories as puruṣa (the individual self), prakṛti (the physical world), ahaṁkāra (false identification), the guṇas (qualitative energies), the twenty-three elements, and so on.
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Fotsing Yannick Stéphane, Fongang, Bankeu Kezetas Jean Jules, Gaber El-Saber Batiha, Iftikhar Ali, and Lenta Ndjakou Bruno. "Extraction of Bioactive Compounds from Medicinal Plants and Herbs." In Pharmacognosy - Medicinal Plants [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.98602.
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Human beings have relied on herbs and medicinal plants as sources of food and remedy from time immemorial. Bioactive compounds from plants are currently the subject of much research interest, but their extraction as part of phytochemical and/or biological investigations present specific challenges. Herbalists or scientists have developed many protocols of extraction of bioactive ingredients to ensure the effectiveness and the efficacy of crude drugs that were used to get relief from sickness. With the advent of new leads from plants such as morphine, quinine, taxol, artemisinin, and alkaloids from Voacanga species, a lot of attention is paid to the mode of extraction of active phytochemicals to limit the cost linked to the synthesis and isolation. Thus, the extraction of active compounds from plants needs appropriate extraction methods and techniques that provide bioactive ingredients-rich extracts and fractions. The extraction procedures, therefore, play a critical role in the yield, the nature of phytochemical content, etc. This chapter aims to present, describe, and compare extraction procedures of bioactive compounds from herbs and medicinal plants.
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McGregor, John. "The Factor and Railway Promotion in the Scottish Highlands: The West Highland Railway." In The Land Agent. Edinburgh University Press, 2018. http://dx.doi.org/10.3366/edinburgh/9781474438865.003.0004.
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A late-comer to the region, the West Highland railway was presented as a “landowners’ line”, emulating the successful schemes of earlier date which genuinely merit this description. Speculation, inter-company rivalry and the prospect of government assistance were the main ingredients of the West Highland project; but a proprietors’ coalition was an essential precondition and estate factors were necessarily involved – as instigators, advisers or parliamentary witnesses. The immediate record of promotion, construction and early operation is rich and there is a wider context of “railway politics” that offers new insights into the intensely varied role of estate factors; that they were not simply agricultural or rural managers, but also industrial and transportation entrepreneurs. As such, their relevance to the historian lies in the industrial as well as the agricultural economy.
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Gollier, Christian. "Introduction." In Pricing the Planet's Future. Princeton University Press, 2012. http://dx.doi.org/10.23943/princeton/9780691148762.003.0016.
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This introductory chapter considers the problem of investment project selection, i.e. which projects should be implemented to maximize intergenerational welfare. To address the challenge of allocating present sacrifices for the future in the way that maximizes the increase in welfare of future generations, the chapter introduces the cost-benefit analysis (CBA). The CBA is a set of valuation techniques that enables priorities to be put on the set of investment opportunities to be compatible with maximizing intertemporal welfare. The focus here is on how to compare temporally distributed valuations of different projects’ impacts, once these valuations have been made. One key ingredient in the CBA toolkit is the discount rate, which can be interpreted as the minimum rate of return required from a safe investment project to make it socially desirable to implement.
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Barbosa de Souza, Rafael, Fernando Guilherme Perazzo Costa, José Humberto Vilar da Silva, et al. "Evaluation of Protein Sources in Different Base Formulations Based on Total and Digestible Amino Acids for Japanese Quails." In Advances in Poultry Nutrition Research [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.95955.
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The Japanese quail (Coturnix coturnix japonica) rearing activity has grown considerably over the past few years. The purpose of this study was to compare diet formulations based on total (TAA) and digestible amino acids (DAA) and the use of different protein sources such as meat cum bone meal and feather meal in Japanese quails. The first three treatments were based on TAA, formulated based on corn and soybean meal (CST); meat and bone meal (CSMT); feather meal (CSMFT). The three other treatments received the same sequence of ingredients as the previous treatments; however, the diets were formulated based on digestible amino acids (DAA) (CSD, CSMD, and CSMFD). The results show that the base of diet formulation improves the performance of quails from 1-21d and the quails show that is possible to replacement of soybean meal with animal-origin by-products such as meat bone meal and feather meal, buts is needed to evaluate more aspects. In conclusion, diets formulated base on DAA for Japanese quails can be utilized with the same efficiency as diets based on TAA.
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Schwartz, Richard Evan. "Proof of the Main Result." In The Plaid Model. Princeton University Press, 2019. http://dx.doi.org/10.23943/princeton/9780691181387.003.0013.
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This chapter puts together the ingredients from the last three chapters—the Segment Lemma, the Horizontal Lemma, and the Vertical Lemma—and proves Theorem 8.2. The three technical lemmas do not mention the partition of the space X at all, but they do give a lot of control over how the nature of the particles tracked by points in the plaid grid Π influences the image of such grid points under the classifying map Φ. What remains is to compare the three results above to the partition and determine whether everything matches. The remainder of the chapter is organized as follows. Section 12.2 carries out the program to show that these containers are each a union of two prisms. Section 12.3 discusses some extra symmetry of the partition. Section 12.5 compares the prism containers in the vertical case to the partition of X and deduces that Theorem 8.2 is true for the vertical unit integer segments. Section 12.4 compares the prism containers in the vertical case to the partition of X and deduces that Theorem 8.2 is true for the horizontal unit integer segments. The two results together complete the proof.
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Bejaoui, Marouene, Hanen Oueslati, and Haykel Galai. "Ternary Solid Dispersion Strategy for Solubility Enhancement of Poorly Soluble Drugs by Co-Milling Technique." In Chitin and Chitosan - Physicochemical Properties and Industrial Applications [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.95518.
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Amorphous ternary solid dispersion has become one of the strategies commonly used for improving the solubility and bioavailability of poorly water soluble drugs. Such multicomponent solid dispersion can be obtained by different techniques, this chapter provides an overview of ternary solid dispersion by co-milling method from the perspectives of physico-chemical characteristics in vitro and in vivo performance. A considerable improvement of solubility was obtained for many active pharmaceutical ingredients (e.g., Ibuprofen, Probucol, Gliclazid, Fenofibrate, Ibrutinib and Naproxen) and this was correlated to the synergy of multiple factors (hydrophilicity enhancement, particle size reduction, drug-carrier interactions, anti-plasticizing effect and complexation efficiency). This enhanced pharmacokinetic properties and bioavailability of these drug molecules (1.49 to 15-folds increase in plasma drug concentration). A particular focus was accorded to compare the ternary and binary system including Ibuprofen and highlighting the contribution of thermal and spectral characterization techniques. The addition of polyvinylpyrrolidone (PVP K30), a low molecular weight molecule, into the binary solid dispersion (Ibuprofen/β-cyclodextrin), leads to a 1.5–2 folds increase in the drug intrinsic dissolution rate only after 10 min. This resulted from physical stabilization of amorphous Ibuprofen by reducing its molecular mobility and inhibiting its recristallization even under stress conditions (75% RH and T = 40°C for six months).
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Alvesson, Mats. "The costs of grandiosity." In The Triumph of Emptiness. Oxford University Press, 2013. http://dx.doi.org/10.1093/oso/9780199660940.003.0015.
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A critical reader might well ask at this point: What is the real problem? Why is this author so worried about what most people may see as positive things in life: increased consumption, more education, promises about a working life with stronger ingredients of milk and honey? The sceptical reader may want to challenge this text and pose the following critical questions: . Why not just accept what people want? Isn’t it natural that people want more—and more? Of course, people are looking for more things and want to increase their consumption. And if they want to pay the earth for things with certain brand names, maybe they will be more satisfied with that? . So what if there is a lot of higher education, even if all the graduates do not get jobs? It’s good to keep people occupied and out of the way in a cheap and agreeable manner. And don’t the students always learn something in all these courses? They don’t perhaps become smarter, but education is better than unemployment. . Why not permit new and finer titles and labels? Why not make elites and others happy through using knowledge vocabulary to describe society, economy, and the population? And if all these university colleges, polytechnics, and other higher education institutions want to call themselves universities, why not be generous? The division between universities and university colleges only favours those snobs who work or study at the former places. And the liberal awarding of titles like ‘marketing director’ and ‘professor’ might give the people concerned a nice title on their business cards and make them happier, perhaps more motivated, and make their spouses proud. . Who cares about ‘real’ equality of opportunity for women and minorities if there are fine equal opportunity policies and programmes? If we have a sufficient number of women who are promoted to fill their quotas on the board and in higher education, we will have sufficient equality to comply with the statistics, and then everyone can be happy.
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Wilshire, Howard G., Richard W. Hazlett, and Jane E. Nielson. "Digging to China." In The American West at Risk. Oxford University Press, 2008. http://dx.doi.org/10.1093/oso/9780195142051.003.0009.
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Americans like to buy things and own them—barbecues and refrigerators, computers and iPods, cars and bikes, boats and even private planes. Some folks make their appliances last a long time, but manufacturers rely on most people to buy new ones every five years or so. The few critics of our system sometimes charge that items from appliances and vehicles are designed to break down relatively quickly, to prod consumption along. Walking through a showroom or past shop windows, how many people stop to wonder where all the stuff comes from or what happens there? Here is the short answer: Nearly everything you use every day is based on minerals mined somewhere, often leaving behind disfigured land and a toxic mess. Materials still mined in the western United States include metals, particularly gold, iron, copper, zinc, and molybdenum—plus gypsum, borates, and other salts, and most cement ingredients. Mining is the prow of America’s consumer-propelled ship. Its whole purpose is to dig up resources for transformation to consumer goods. But the resources are nonrenewable, so mining progressively eliminates and eventually exhausts them. The processes of exploring for and exploiting mineral deposits consume vast resources also, especially water and energy. Natural processes spread mine pollution into water, soil, and air, at times killing all life in creeks, streams, and reservoirs. Geographer Lewis Mumford once estimated that “Mining’s effects on the earth are now on the same scale as hugely destructive natural forces.” He guessed the minimum amount of material moved by global mining operations at 28 billion tons in 1963—nearly twice the sediment all the world’s rivers carry annually. Determining just how much land may be affected by mine wastes, and how much farther the damage might spread, is more dif- cult. The massive scale of today’s mining operations dwarfs Mumford’s figure. The dominant U.S. mining law offers wide swaths of U.S. public lands to any and all comers, whether foreign or domestic (box 4.1).
Conference papers on the topic "Compra de ingredientes"
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Rasskazova, Ieva, and Asnate Kirse-Ozolina. "Field pea Pisum Sativum L. as a perspective ingredient for vegan foods: a review." In Research for Rural Development 2020. Latvia University of Life Sciences and Technologies, 2020. http://dx.doi.org/10.22616/rrd.26.2020.019.
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Dry seeds of peas (Pisum sativum L.) have long been used as a staple food and feed globally, and its nutritional, health and ecological benefits comply with growing demand for novel vegan foods intended for health and sustainability conscious individuals. The aim of this study was to review research findings and latest information on field pea usage as a functional ingredient in vegan foods. Monographic method was used to analyse field pea Pisum sativum L. usage as a diverse and multifunctional ingredient in vegan foods, covering latest available information on chemical composition of field pea and main food ingredients made from field pea, focusing on the varieties from which yellow split pea is produced; their impact on ready product’s nutrition, sensory properties and application in food industry. Major types of novel vegan foods containing field peas available on market were named. Pea protein, starch and fibre have demonstrated functional properties in different food systems, including – emulsification, oil-in-water system stabilisation, texture modification, binding, gelation, foaming, and solubility. It is functionally possible and nutritionally and ecologically desirable to develop novel vegan foods intended as animal product alternatives with acceptable sensory properties.
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Ji, Tao, Liqian Chen, Xiaoguang Mao, and Xin Yi. "Automated Program Repair by Using Similar Code Containing Fix Ingredients." In 2016 IEEE 40th Annual Computer Software and Applications Conference (COMPSAC). IEEE, 2016. http://dx.doi.org/10.1109/compsac.2016.69.
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Butlin, Tore, and Jim Woodhouse. "Does a Predictive Minimal Model of Friction-Induced Vibration Exist?" In ASME 2010 10th Biennial Conference on Engineering Systems Design and Analysis. ASMEDC, 2010. http://dx.doi.org/10.1115/esda2010-25450.
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Highly idealised models of friction-induced vibration have been motivated by an attempt to capture what is essential to the phenomenon. This approach has resulted in a few simple mechanisms that are thought to capture common routes to instability. This paper aims to determine how well these perform as approximations to a more complex system, and whether the essential ingredients needed for a minimal model can be identified. We take a reduced-order model that exemplifies ‘mode-coupling’ and explore the extent to which it can approximate predictions based on an experimentally identified test-system. For the particular test system under study, two-mode ‘mode-coupling’ is rarely a good approximation and three modes are usually required to model a limited frequency range. We then compare predictions with results from an extensive program of sliding contact tests on a pin-on-disc rig in order to identify which ingredients are needed to explain observed squeal events. The results suggest that several minimal models would be needed to describe all observed squeal initiations, but the ‘negative-damping’ route to instability, which requires a velocity-dependent friction law, convincingly accounts for one cluster.
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Izsak, Michael S., and Hsiao-Wei D. Chiang. "Turbine and Compressor Wake Modeling for Blade Forced Response." In ASME 1993 International Gas Turbine and Aeroengine Congress and Exposition. American Society of Mechanical Engineers, 1993. http://dx.doi.org/10.1115/93-gt-236.
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A key ingredient in turbine and compressor forced response analyses is the prediction of wake strength. An empirical wake model and a 3D CFD flow solver have been used for this purpose. The empirical wake model predictions were compared with wake data obtained from low speed turbine and compressor rigs, and from a high speed turbine facility for a high pressure turbine nozzle with cooling flows. The CFD flow solver is used to predict the turbine low speed and high speed wakes, and to provide a basis of comparison for transonic fan wakes. The wake data and predictions were Fourier decomposed to compare the harmonic content of the wakes. Although the empirical wake model adequately predicts the compressor wakes, turbine wake predictions need improvements. The CFD wake model needs additional data for calibration, in particular with regard to turbulence and transition. This paper provides a guide for applying empirical and CFD methods to model turbine and compressor wakes for blade forced response analysis.
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He, L., J. Yi, P. Adami, and L. Capone. "Space-Time Gradient Method for Unsteady Bladerow Interaction: Part II — Further Validation, Clocking and Multi-Disturbance Effect." In ASME Turbo Expo 2015: Turbine Technical Conference and Exposition. American Society of Mechanical Engineers, 2015. http://dx.doi.org/10.1115/gt2015-43156.
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For efficient and accurate unsteady flow analysis of blade row interactions, a Space-Time Gradient (STG) method has been proposed. The development is aimed at maintaining as many modelling fidelities (the interface treatment in particular) of a direct unsteady method as possible while still having a significant speed-up. The basic modelling considerations, main method ingredients and some preliminary verification have been presented in Part I by Yi and He [1]. In Part II, further case studies are presented to examine the capability and applicability of the method. Having tested a turbine stage in Part I, here we first consider the applicability and robustness of the method for a 3D transonic compressor stage under a highly loaded condition with separating boundary layers. The results of the STG solution compare well with the direct unsteady solution while showing a speed up of 25 times. Attention is then directed to rotor-rotor/stator-stator interferences in a 2-stage turbine configuration. Remarkably for stator-stator and rotor-rotor clocking analyses, the STG method demonstrates a significant further speed-up. Also interestingly the 2-stage cases studied suggest a clearly measurable clocking dependence of blade surface time-mean temperatures for both stator-stator clocking and rotor-rotor clocking, though only small efficiency variations are indicated. Also validated and illustrated is the capability of the STG for efficient evaluations of unsteady blade forcing due to the rotor-rotor clocking. Considerable efforts are directed to extending the method to more complex situations with multiple-disturbances. Several techniques are adopted to decouple the disturbances in the temporal term. The developed capabilities have been examined for turbine stage configurations with inlet temperature distortions (hot streaks), and for 3 blade-row turbine configurations with non-equal blade counts. The results compare well with the corresponding direct unsteady solutions.
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Paolanti, Marina, Emanuele Frontoni, Adriano Mancini, Roberto Pierdicca, and Primo Zingaretti. "Automatic Classification for Anti Mixup Events in Advanced Manufacturing System." In ASME 2015 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2015. http://dx.doi.org/10.1115/detc2015-46303.
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The mix-up is a phenomenon in which a tablet/capsule gets into a different package. It is an annoying problem because mixing different products in the same package could result dangerous for consumers that take the incorrect product or receive an unintended ingredient. So, the consequences could be very dangerous: overdose, interaction with other medications a consumer may be taking, or an allergic reaction. The manufacturers are not able to guarantee the contents of the packages and so for this reason they are very exposed to the risk in which users rightly want to obtain compensation for possible damages caused by the mix-up. The aim of this work is the identification of mix-up events, through machine learning approach based on data, coming from different embedded systems installed in the manufacturing facilities and from the information system, in order to implement integrated policies for data analysis and sensor fusion that leads to waste and detection of pieces that do not comply. In this field, two types of approaches from the point of view of embedded sensors (optical and NIR vision and interferometry) will be analyzed focusing in particular on data processing and their classification on advanced manufacturing scenarios. Results are presented considering a simulated scenario that uses pre-recorded real data to test, in a preliminary stage, the effectiveness and the novelty of the proposed approach.
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Chaudhry, Khalid, and Andrei Blahoianu. "Investigation of Discrepancies in Waterhammer Structural Integrity Analysis Simulation and Actual Vibration Testing." In 17th International Conference on Nuclear Engineering. ASMEDC, 2009. http://dx.doi.org/10.1115/icone17-75100.
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While verifying the Primary Heat Transport (PHT) piping design for increased waterhammer loads due to sudden relief valve opening, it was discovered that linear piping analysis FEA program, which was relied upon extensively in the past, predicted overly conservative results. By overestimating the piping stresses, the stress results did not satisfy the ASME code, Section III, subsection NB-3652 Equation 9 limits for Level B service loading. During the course of investigation to meet ASME code limits, the licensee carried out a series of controlled actual waterhammer tests on thoroughly instrumented PHT piping and recorded the measured piping displacements. Waterhammer pressure-time histories created from these actual tests were then used as input into the standard linear piping analyses to compare analysis simulation results with the actual measured displacement data. It was observed that the analysis simulation results overestimated the piping displacement results by a large margin, i.e., by a factor of 5. A further insight into the analysis results indicated the presence of a single, the so called “killer” mode of vibration which accounted for nearly all of the PHT piping displacement response to test waterhammer loading. On a hypothetical basis, a restraint was applied in the direction of vibration of the pipe and the linear analysis was repeated. It was discovered that the simulated analytical piping response using a modified restraint had a much better match with the displacement results obtained during the actual test. From this hypothetical restraint application, it was inferred that friction between the supports and the pipe is the key ingredient which dampens the pipe oscillations and hence a lower response during the test than the linear analysis which does not consider the friction between the pipe and its guide support. This paper further investigates the contribution of structural damping, friction effects between the pipe and its supports (use of contact elements), fluid structure interactions and issues related to application of friction to carry out ‘modified’ nonstandard analyses to better predict the piping response to waterhammer transient loading.
Reports on the topic "Compra de ingredientes"
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Mudge, Christopher, and Kurt Getsinger. Comparison of generic and proprietary aquatic herbicides for control of invasive vegetation; part 3 : submersed plants. Engineer Research and Development Center (U.S.), 2021. http://dx.doi.org/10.21079/11681/42061.
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Herbicide selection is key to efficiently managing nuisance vegetation in our nation’s waterways. After selecting the active ingredient, there still remains multiple proprietary and generic products to choose from. Recent small-scale research has been conducted to compare the efficacy of these herbicides against floating and emergent species. Therefore, a series of mesocosm and growth chamber trials were conducted to evaluate subsurface applications of the following herbicides against submersed plants: diquat versus coontail (Ceratophyllum demersum L.), hydrilla (Hydrilla verticillata L.f. Royle), southern naiad (Najas guadalupensis (Sprengel) Magnus), and Eurasian watermilfoil (Myriophyllum spicatum L.); flumioxazin versus coontail, hydrilla, and Eurasian watermilfoil; and triclopyr against Eurasian watermilfoil. All active ingredients were applied at concentrations commonly used to manage these species in public waters. Visually, all herbicides within a particular active ingredient performed similarly with regard to the onset and severity of injury symptoms throughout the trials. All trials, except diquat versus Eurasian watermilfoil, resulted in no differences in efficacy among the 14 proprietary and generic herbicides tested, and all herbicides provided 43%–100% control, regardless of active ingredient and trial. Under mesocosm and growth chamber conditions, the majority of the generic and proprietary herbicides evaluated against submersed plants provided similar control.
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Mudge, Christopher R., and Kurt D. Getsinger. Comparison of Generic and Proprietary Aquatic Herbicides for Control of Invasive Vegetation : Part 2. Emergent Plants. Engineer Research and Development Center (U.S.), 2021. http://dx.doi.org/10.21079/11681/39679.
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Aquatic herbicides are one of the most effective and widespread ways to manage nuisance vegetation in the US After the active ingredient is selected, often there are numerous proprietary and generic branded products to select from. To date, limited efforts have been made to compare the efficacy of brand name and generic herbicides head to head; therefore, at tot al of 20 mesocosm trials were conducted to evaluate various 2,4 -D, glyphosate, imazapyr, and triclopyr products against alligatorweed (Alternanthera philoxeroides (Mart.) Griseb.), southern cattail (hereafter referred to as cattail, Typha domingensis Pers.), and creeping water primrose (hereafter referred as primrose, Ludwigia peploides (Kunth) P.H. Raven). All active ingredients were applied to foliage at broadcast rates commonly used in applications to public waters. Proprietary and generic 2,4 -D, glyphosate, imazapyr, and triclopyr were efficacious and provided 39 to 99% control of alligatorweed, cattail and primrose in 19 of the 20 trials. There were no significant differences i n product performance except glyphosate vs. alligatorweed (trial 1, Rodeo vs. Roundup Custom) and glyphosate vs. cattail (trial 1, Rodeo vs. Glyphosate 5.4). These results demonstrate under small -scale conditions, the majority of the generic and proprietary herbicides provided similar control of emergent vegetation, regardless of active ingredient