Dissertations / Theses: 'Flour – Composition'

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Uthayakumaran, Surjani. "Structure/function studies on systematically altered wheat flours." Thesis, The University of Sydney, 1999. https://hdl.handle.net/2123/27689.

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The gluten proteins have unique physico-chemical properties which enable use of the wheat flour to produce bread. This project was undertaken to study the chemistry of the different wheat storage proteins and to evaluate their contribution to the breadmaking process in a controlled system where all parameters other than the varied one remained constant. In a systematic study of the functionality of different storage proteins, gluten and starch were separated from seven flour samples having a range of protein contents and functionality. Gliadin- and glutenin-rich fractions, high molecular weight glutenin subunits (HMW-GS), low molecular weight glutenin subunits (LMWGS), HMW-GS 7 (x-type), HMW-GS 8 (y-type), and a range of gliadin types (a., P, y, co) were isolated. In addition HMW-GS 5 and 10 obtained by bacterial expression were also purified. Protein content, glutenin-to-gliadin ratio, HMW-GS-to-LMW-GS ratio, amounts of HMW-GS 7, 8, 5 and 10 and the different gliadin types were altered by blending these fractions into the test flours in calculated amounts using addition or incorporation. Mixing properties, extension-tester parameters and baking performance of composite flours were determined using small-scale techniques. New incorporation methods were developed to investigate the effects of glutenin subunits on extension and baking parameters. For the first time, basic principles of physics (basic rheological tests for elongation and viscosity) have been used to separate the effects of protein content and glutenin-gliadin ratio. The mixing time increased with increase in protein content, glutenin-to-gliadin ratio and HMW-GS-to-LMW-GS ratio. There was a general increase in peak resistance with increase in protein content, glutenin-to-gliadin ratio (in five out of seven flours) and HMW-GS-to-LMW-GS ratio. There was a decrease in resistance breakdown observed with increase in glutenin-to-gliadin ratio and HMW-GS-to-LMW-GS ratio. However resistance breakdown was different in samples as the protein content was increased. Three samples showed a general increase in resistance breakdown, two others showed an initial decrease in resistance breakdown followed by an increase and two samples showed a consistent decrease in resistance breakdown. The maximum resistance to extension increased with increase in protein content and glutenin-to-gliadin ratio. The maximum resistance to extension slightly increased with increase in HMW-GS-to-LMW-GS ratio (strongly in one cultivar, Hartog). Extensibility increased with protein content but decreased with increase in glutenin-to-gliadin ratio and HMW-GS-to-LMWGS ratio (except in Osprey derivative). Increases in loaf height were observed with increase in protein content, glutenin-to-gliadin ratio and HMW-GS-to-LMW-GS ratio. Since this work confirmed that glutenin-to-gliadin ratio and HMW-GS-to-LMW-GS ratio had important effects on bread-making quality, there was potential to evaluate near infrared spectroscopy (NIR) as a tool for measuing the content of these four classes ofprotein non-destructively. Its use for measuring total protein content is very widespread and well established. NIR calibrations were developed for two blends of proteins, with 2308 nm distinguishing glutenin from gliadin and 2300 nm HMW-GS from LMW-GS. When a third component, starch, was added, however, the differences in spectra at these single wavelengths were no longer detectable. Nevertheless, the potential for nondestructive and indirect measurement of these two key ratios was demonstrated and its eventual application may depend on more sophisticated data processing. In incorporation studies of single and paired glutenin subunits, HMW-GS 5 + 10 gave a synergistic effect, increasing mixing time, maximum resistance to extension and loaf height as compared to HMW-GS 5 or 10 separately. However, HMW-GS 7 + 8 did not show any synergistic effects, and HMW-GS 7 incorporated separately had a higher mixing time, maximum resistance to extension and loaf height than those of HMW-GS 7 + 8 and HMW-GS 8. All gliadin fractions decreased mixing time, maximum resistance to extension and loaf height and increased resistance breakdown and extensibility. The various gliadin fractions showed differences in functional properties, with y-gliadin reducing the mixing time and maximum resistance to extension to the greatest extent, rogliadin contributing to the greatest reduction in loaf height and a + 􀀯-gliadins having the least effect on reducing loaf height. Dough measurements determined by traditional Mixograph, Farinograph, Extensograph and Al veograph methods are empirical and not founded on parameters of basic physics. The application of methods of basic physics was also used in this study to differentiate the effect of protein content and glutenin-to-gliadin ratio on dough properties. Parmeters such as extension to rupture, tensile force, extensional viscosity, tensile stress (United Testing Machine), steady shear viscosity and time to peak viscosity (rheometer) were determined. The increase in protein content increased extension to rupture, tensile force, extensional viscosity and tensile stress but decreased steady shear viscosity. The increase in glutenin-to-gliadin ratio increased tensile force, extensional viscosity, tensile stress and steady shear viscosity but decreased extension to rupture. High correlations of extension to rupture and extensibility, tensile force and maximum resistance to extension (measured in traditional extension testing machine and United Testing Machine) confirmed the validity of traditional empirical measures of dough quality. The results obtained from the systematic study have allowed the separation of the effects of flour protein quantity and quality on functional properties.

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2

Castro, Miranda Angela Zarela, and Suarez Natalia Rebeca Reyes. "Evaluation of the nutritional composition of noodles made from the partial substitution of wheat flour for Persea americana (avocado) shell flour." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2021. http://hdl.handle.net/10757/656746.

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Introduction: The present study aimed to take advantage of residues such as the Persea Americana (avocado) peel to obtain flour used in the preparation of a food of high consumption in the Peruvian population, noodles. Objectives: To evaluate the nutritional composition of the production of noodles by partially substituting wheat flour for Persea Americana shell flour. Methods: Laboratory study carried out in the laboratories of the Peruvian University of Applied Sciences (UPC) and Certificaciones Del Perú CERPER. Results: Titratable acidity (1.0), ash (2.85), fiber (50.08) and moisture (6.89) were determined in avocado peel flour. Wheat flour was substituted for avocado peel flour at 0, 10, 15 and 20%, being F0, F1, F2 and F3 respectively. In F0, ash (0.56), moisture (32.7), proteins (10.13), fats (3), fiber (0.85) and carbohydrates (53.49) were determined. In F1 ashes (0.76), moisture (35.60), proteins (9.68), fats (3.20), fiber (3.44) and carbohydrates (50.76). F2 ashes (0.85), moisture (37.25), proteins (9.23), fats (3.11), fiber (5.18) and carbohydrates (49.56). Finally, F3 ashes (0.94), moisture (41.21), proteins (7.71), fats (2.66), fiber (9.88) and carbohydrates (47.48).  Conclusions: Flour and noodles met the characteristics stipulated by Peruvian Technical Standards (NTP 205.053:1987 y NTS 071-2008 DIGESA - MINSA) and CODEX (Codex Stan 152-1985). The fiber in the final product was highlighted and the microbiological parameters requested by DIGESA - MINSA were met.
Introducción: El presente estudio tuvo como finalidad aprovechar residuos como la cáscara de Persea Americana (palta) para la obtención de harina usada en la elaboración de un alimento de alto consumo en la población peruana, fideos. Objetivo general: Evaluar la composición nutricional de la elaboración de fideos mediante sustitución parcial de harina de trigo por harina de cáscara de Persea Americana. Métodos: Estudio de laboratorio realizado en los laboratorios de la Universidad Peruana de Ciencias Aplicadas (UPC) y Certificaciones Del Perú CERPER. Resultados: En la harina de cáscara de palta se determinó acidez titulable (1.0), cenizas (2.85), fibra (50.08) y humedad (6.89). Se realizaron sustituciones de harina de trigo por harina de cáscara de palta al 0, 10, 15 y 20%, siendo F0, F1, F2 y F3 respectivamente. En F0 se determinó cenizas (0.56), humedad (32.7), proteínas (10.13), grasas (3), fibra (0.85) y carbohidratos (53.49). En F1 cenizas (0.76), humedad (35.60), proteínas (9.68), grasas (3.20), fibra (3.44) y carbohidratos (50.76). F2 cenizas (0.85), humedad (37.25), proteínas (9.23), grasas (3.11), fibra (5.18) y carbohidratos (49.56). Finalmente, F3 cenizas (0.94), humedad (41.21), proteínas (7.71), grasas (2.66), fibra (9.88) y carbohidratos (47.48). Conclusiones: Harina y fideos cumplieron con características estipuladas por Normas Técnicas Peruanas (NTP 205.053:1987 y NTS 071-2008 DIGESA - MINSA) y las normas CODEX (Codex Stan 152-1985). Se destacó la fibra en el producto final y se cumplió con los parámetros microbiológicos solicitados por DIGESA - MINSA.
Tesis

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3

Mmonatau, Yvonne. "Flour from the Morama bean : composition and sensory properties in a Botswana perspective." Thesis, Stellenbosch : University of Stellenbosch, 2005. http://hdl.handle.net/10019.1/1692.

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Thesis (Msc Food Sc (Food Science))--University of Stellenbosch, 2005.
This study was undertaken in view of the high incidence of malnutrition problems such as protein-energy malnutrition and diabetes type 2 in countries like Botswana, and due to worldwide interest in underutilised and underdeveloped crops. Morama bean, the seed of Tylosema esculentum (family Fabacae), occurs naturally in the drier areas of Southern Africa, including Botswana, where it is, to a small extent, harvested as wild plant for human consumption. Due to the potential of this crop there is increasing interest in its cultivation. Despite its traditional use as food source in Botswana, little is known about its nutritional value, benefits and disadvantages, and its use as food was therefore the reason for this research. A specific aim was to improve the school feeding programme with this readily available indigenous product.

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Min, Byoung-Hyun. "Genetic and environmental effects on the composition and properties of lipids in wheat flour." Thesis, University of East Anglia, 2017. https://ueaeprints.uea.ac.uk/67134/.

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Being valued at £3.4 billion per annum and producing 4 billion loaves a year, the UK breadmaking industry is vast. Due to this, much research has focused on improving breadmaking quality. Breadmaking quality is significantly affected by flour lipids which play a crucial role at various stages of breadmaking. For example, during the initial stages of dough development, lipids can adsorb to the surface of gas bubbles, stabilizing them, allowing air retention in the dough. This stability helps provide the loaf volume, crumb structure and quality associated with UK bread. Despite the importance of lipids in breadmaking, limited research has been carried out on grain and flour lipids. No evidence of significant genetic control of wheat grain lipids had been reported, and wheat lipids were not considered a suitable target for improving breadmaking quality. Therefore, in this project, six wheat lines grown under three nitrogen conditions in 2012-13 were milled and analysed using a ‘lipodomics platform.’ This provided flour lipid profiles, allowing the use of multivariate statistics to identify the effects of genotype, environment or GxE effects on individual lipid species. A previous project identified QTL (Quantitative Trait Loci) for milling and baking quality parameters using a doubled haploid (DH) population from a cross between two UK breadmaking cultivars, Malacca and Hereward. Four robust QTLs for gas cell number and loaf volume located on chromosomes 1B, 4D, 6A and 7A were selected, and near isogenic lines (NILs) with a good or poor quality allele in the Malacca background were obtained. Lipidomic analysis across two years identified lipids associated with these alleles, allowing the correlation of the lipid profile with the good or poor quality alleles at the four loci. The functional significance of any differences in lipid composition was explored by extracting dough liquor and analysing their surface properties.

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Frederick, Emily J. "Effect of sorghum flour composition and particle size on quality of gluten-free bread." Thesis, Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/1821.

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Mense, Andrew Lawrence. "Effects of aging new crop wheat and whole wheat flour on breadmaking quality and glycolipid composition." Thesis, Kansas State University, 2012. http://hdl.handle.net/2097/15076.

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Master of Science
Department of Grain Science and Industry
Jon Faubion
Whole wheat flour has become a popular ingredient in baked goods. Consumers are seeking the added benefits of consuming healthy phytochemicals and bioactive compounds. As the demand for wholemeal flour increases it is important to understand the factors contributing to changes in whole wheat flour breadmaking quality as a function of both wheat and flour age. In wholemeal flour, the lipid composition appears to be a factor causing variable baking quality. Changes that occur in both freshly harvested wheat and milled flour can cause variations in baking quality. Bakers’ attempts to adjust formulations and processes are often unsuccessful. The objective of this study was to determine the effects of aging both new crop wheat and freshly milled flour at 2 different temperatures on baking quality and glycolipid composition. This study aged freshly harvested Overley hard red winter wheat at RT (23˚C) and FZ (-26˚C) for 8, 50, and 91 days before milling. Whole wheat flour baking and lipid extraction studies were performed incrementally over 31 days of flour storage after each milling. Glycolipid structure and amounts were measured using automated electrospray ionization-tandem mass spectrometry. The glycolipids analyzed in this study were DGDG (digalactosyldiglycerol), MGDG (monogalactosylmonoglycerol), MGMG (monogalactosylmonoglycerol), and DGMG (digalactosylmonoglycerol). Both the wheat and flour stored at -26˚C produced larger mean loaf volumes than did the 23˚C treatment for all 3 wheat ages. The FZ and RT DGDG:MGDG ratios were similar over both wheat and flour age so changes to the glycolipid fraction did not appear to be the cause of the significant difference between volumes of bread baked from samples stored at RT and FZ. There was limited change in mean volume over flour age except for an increase at the FZ 91 day point. The DGDG:MGDG ratios were generally unchanged over flour age. Loaf volumes were the same over wheat age except for an unexpected drop during the 50 day wheat study. The corresponding DGDG:MGDG ratios did not show any significant differences over wheat age. The FZ storage temperature might be inhibiting some biochemical change not affecting the glycolipids, leading to higher volumes than the RT storage treatment.

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7

Mondal, Suchismita. "Use of near-isogenic wheat lines to determine glutenin and gliadin composition and funtionality in flour tortillas." Thesis, Texas A&M University, 2006. http://hdl.handle.net/1969.1/4390.

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The synthesis of high molecular weight (HMW) glutenin, low molecular weight glutenin and gliadin proteins are controlled by nine major loci present in wheat chromosomes. The loci Glu A1, Glu B1, Glu D1 and Gli A1, Gli B1, Gli D1 and Gli 2 and their allelic variants play important roles in determining the functional properties of wheat flour. This study focused on understanding the functionality of these protein subunits with respect to tortilla quality for use in developing varieties with ideal tortilla baking quality. Near-isogenic wheat lines in which one or more of these loci were absent or deleted were used in the study. These lines were analyzed using SSR primers to verify the chromosome deletions. A standard SDS PAGE gel and a Lab on Chip Capillary Electrophoresis method were used to confirm the protein composition of the deletion lines. Tortillas were prepared from each deletion line and the parent lines used to derive the deletion lines, and tortilla quality evaluations were analyzed. The analysis has revealed that elimination of certain HMW glutenins results in gain of function both for tortilla diameters and overall tortilla quality. The deletion line possessing 17+18 at Glu B1 and deletions in Glu A1 and Glu D1 had a gain of function in tortilla diameter, yet tortilla stability was compromised. The deletion line possessing Glu A1, Glu D1 (1,5+10) and a deletion in Glu B1 improved both the diameters and stability of the tortillas. Presence of subunits 5+10 is important for maintaining tortilla stability. Deletions in gliadin monomeric proteins also affected the tortilla diameters and stability.

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au, R. manning@agric wa gov, and Robert Manning. "Fatty acid composition of pollen and the effect of two dominant fatty acids (linoleic and oleic) in pollen and flour diets on longevity and nutritional composition of honey bees (apis mellifera)." Murdoch University, 2006. http://wwwlib.murdoch.edu.au/adt/browse/view/adt-MU20070820.125342.

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The size of the apiculture industry in Western Australia (W.A.) is one of the smallest in the nation but the production of pollen and honey per colony is the highest in Australia. The overwhelming value of the bee industry to the community is through pollination. The pollination service benefit provided by honey bees (Apis mellifera) in Australia has an estimated value of $AUS1.7 billion (1999 - 2000). The economic yields from crops, such as almonds and cucurbits, depend entirely on the activity of honey bees. Access to flora is essential to maintain productive colonies for pollination services. Pollen and nectar from flowers provide the nutritional components for colonies of honey bees to breed, but pollen is more important as it provides the colony with its source of protein. Protein content is changed by pollen lipid content which can vary from 0.8 to 18.9 %. Lipids are composed of fatty acids and a number are highly antimicrobial and play an important role in colony hygiene, whilst others are nutritionally crucial for honey bee development. Australian honey bee colonies utilise areas of native flora where a diversity of pollen species exist or hives are placed with agricultural crops that are based on European plants grown in monocultures, e.g. canola. Anecdotal evidence suggests that, in terms of breeding bees, some pollen species are much better than others and that bee health and longevity can be compromised if pollen is derived from single plant species. Protein analysis of pollen has been conducted on a wide range of species over the last two decades. However, lipid content and its analysis for fatty acids, which was reviewed for this thesis, have only been conducted on a few species. An initial investigation into the fatty acid composition of the pollen of W.A. eucalypts revealed the genus was characteristically high in linoleic acid concentration and ranged from 35.7 48 % (2.77 5.81 mg/g). Of the six species that are important to W.A. beekeepers, Eucalyptus wandoo (whitegum) and E. accedens (Powderbark Wandoo), a taxonomically similar species, showed similar levels of arachidic acid, whilst all three E. wandoo flowering varieties (summer, winter and spring) were the lowest in linolenic acid. Corymbia calophylla (redgum) was significantly higher in myristic and linolenic acids and E. patens (blackbutt), E. marginata (jarrah) and E. diversicolor (karri) had similar fatty acid profiles. European honey bees have evolved with plant species that have pollen that contain much higher levels of lipids, which are dominated by linolenic acid, than eucalypts. By contrast, the pollen of eucalypts, the most targeted plants by W.A. beekeepers, and other Australian plants are typically higher in linoleic than linolenic acid. Given the influence of lipids on protein content and that fatty acid concentration varied amongst some of the important eucalypt species, a much wider study of pollen from plant species that are important to beekeepers was conducted. The first aim of the project, a national pollen survey, was undertaken in which 577 samples of pollen were collected. A total of 73 different fatty acids were identified. Of these, only five: palmitic, stearic, oleic, linoleic and linolenic were common to all 577 samples of pollen. The second aim of the thesis was to investigate the effect of two commonly found fatty acids in pollen and their concentration at which longevity and life-span of honey bees, and development of the hypopharyngeal gland were deleteriously affected. An associated objective was to determine whether a range of soya bean flours, the main ingredient of an artificial bee diet that can replace pollen but differs in lipid concentration, had a similar effect. The aim encompassed two projects. In the first, two fatty acids (oleic and linoleic acid) were added at concentrations from 0 to 16 % to the low-fat, bee-collected pollen from C. calophylla. Eight different lipid-enhanced diets were created and each fed to bees confined in cages (mini-colonies containing 1400 bees). Oleic and linoleic acids were chosen because they are two of the five commonly found fatty acids in pollen. Oleic acid is the dominant fatty acid in honey bees and is a monounsaturated fatty acid. Linoleic acid is a dominant fatty acid in eucalypt pollen and is a polyunsaturated fatty acid that is one of two essential fatty acids that has antimicrobial activity. The second project revolved around the problem of maintaining bee populations when apiaries are in environments that lack floral abundance due to drought or other environmental catastrophes. In these situations, beekeepers maintain their colonies by supplying artificial feedstuffs to colonies of bees. The high-protein diet ingredient of choice is imported soya bean flour and three flours containing 0.6 % (protein concentrate), 1.8 % (defatted) and 18.9 % (full-fat) lipid, were used. Locally milled lupin flour, containing 6.9 % lipid, was tested as a possible replacement for imported soya bean flour. As for soya bean flour, lupin flour was used in pure form or mixed with pollen in diets fed to bees. Flour and pollen combinations created another ten different diets fed to bees the same way as the fatty acid-enhanced pollen diets. Along with the 8 lipid-enhanced and 10 flour and flour-pollen diets, there were two sugar-only diets, one mixed from dry cane sugar and the other, a liquid invert sugar. Two redgum pollen-only diets concluded the suite of 22 diets tested. One of these pollen diets was crushed and irradiated and was several years old whilst the other was collected fresh at the beginning of experimentation and kept frozen. Crushed and irradiated pollen is in common use by Australian commercial beekeepers as feedback when conditions for floral abundance are adverse. An early experimental result was an observation of distinctive bee behaviour after bees were confined in cages for six weeks where small but persistent numbers of bees were found hairless in samples. The behaviour was apparently the same as when single cohorts of emerged bees rearrange their caste repertoire, which has been reported elsewhere, but where no connection to head weight and caste type had been documented. Low head weight and hairlessness were strongly associated with each other. Low head weights are usually associated with foraging honey bees because the hypopharyngeal gland is no longer developed functionally. Experimentally, bees were assessed for longevity to 22 different diets in 7 experiments. Laboratory analysis was conducted on the weekly samples of bees removed from cages where bees were measured for head weight (hypopharyngeal gland development) and nutritional status by analysing de-gutted bees for protein, lipid, mineral and fatty acid content. Of the 22 diets tested, pure redgum pollen diets gave the greatest life-span and those bees fed diets of pure sugar had the shortest life. Honey bees fed a low-fat protein concentrate from soya bean flour had the longest life of the flours tested. Adding pollen to soya bean flour diets improved longevity whereas the addition of pollen to lupin flour caused increased mortality. Defatted and full-fat soya bean flours gave similar longevities and, despite large differences in fat content, the response to diet of head weight was negligible to the diets and no response was elicited by the queen bee to lay eggs which also indicated failed gland development of the worker bees. The addition of fatty acid (oleic and linoleic) to pollen at different concentrations caused significant differences in longevity. Overall, the addition of both fatty acids to pollen did not improve longevity. The addition of oleic acid to pollen greater than 2 % caused the longevity of bees to decrease, a poor head weight response and a failure of the queen to lay eggs. The addition of linoleic acid greater than 6 % to pollen diets had a similar response. As the percentage of oil was increased for both fatty acid additions, total consumption of the diet decreased. Honey bees fed soya bean, lupin flour and sugar-only diets failed to accumulate linoleic acid in their body which was in contrast to honey bees fed pollen diets. For the sugar diet, the failure of linoleic acid accumulation in bees occurred despite bees being able to accumulate total lipid. Manganese was poorly accumulated by honey bees fed both soya bean and lupin flour diets and a sugar-only diet. The implication is that linoleic acid and manganese need to be added separately to dietary formulations in a form as yet to be determined that will enable honey bees to accumulate these elements in the same way as bees do from consuming pollen. Soya bean flour-based diets, which have been used by beekeepers for decades, or lupin flour require additional amounts of linoleic acid and manganese. Similarly, this might apply to sugar. Sugar can be fed to bees in great quantities to enable bees to successfully over-winter in cold climates or it can allow breeding to commence which subsequently stimulates the collection of pollen. Sugar-feeding is widely promoted for orchard pollination, especially for kiwifruit. These changes could make these dietary ingredients more effective in enabling bees to breed between nectar flows and be more productive or nutritionally healthier, but any changes would require further cage experimentation. Bee-collected pollen naturally high in concentrations of oleic acid should also be tested in longevity trials, in conjunction with pollen that is low in oleic acid. The three untested common fatty acids (stearic, palmitic and linolenic acid) should also be evaluated for honey bee longevity and nutritional status.

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9

Manning, Robert. "Fatty acid composition of pollen and the effect of two dominant fatty acids (linoleic and oleic) in pollen and flour diets on longevity and nutritional composition of honey bees (apis mellifera)." Thesis, Manning, Robert (2006) Fatty acid composition of pollen and the effect of two dominant fatty acids (linoleic and oleic) in pollen and flour diets on longevity and nutritional composition of honey bees (apis mellifera). PhD thesis, Murdoch University, 2006. https://researchrepository.murdoch.edu.au/id/eprint/434/.

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The size of the apiculture industry in Western Australia (W.A.) is one of the smallest in the nation but the production of pollen and honey per colony is the highest in Australia. The overwhelming value of the bee industry to the community is through pollination. The pollination service benefit provided by honey bees (Apis mellifera) in Australia has an estimated value of $AUS1.7 billion (1999 - 2000). The economic yields from crops, such as almonds and cucurbits, depend entirely on the activity of honey bees. Access to flora is essential to maintain productive colonies for pollination services. Pollen and nectar from flowers provide the nutritional components for colonies of honey bees to breed, but pollen is more important as it provides the colony with its source of protein. Protein content is changed by pollen lipid content which can vary from 0.8 to 18.9 %. Lipids are composed of fatty acids and a number are highly antimicrobial and play an important role in colony hygiene, whilst others are nutritionally crucial for honey bee development. Australian honey bee colonies utilise areas of native flora where a diversity of pollen species exist or hives are placed with agricultural crops that are based on European plants grown in monocultures, e.g. canola. Anecdotal evidence suggests that, in terms of breeding bees, some pollen species are much better than others and that bee health and longevity can be compromised if pollen is derived from single plant species. Protein analysis of pollen has been conducted on a wide range of species over the last two decades. However, lipid content and its analysis for fatty acids, which was reviewed for this thesis, have only been conducted on a few species. An initial investigation into the fatty acid composition of the pollen of W.A. eucalypts revealed the genus was characteristically high in linoleic acid concentration and ranged from 35.7 - 48 % (2.77 - 5.81 mg/g). Of the six species that are important to W.A. beekeepers, Eucalyptus wandoo (whitegum) and E. accedens (Powderbark Wandoo), a taxonomically similar species, showed similar levels of arachidic acid, whilst all three E. wandoo flowering varieties (summer, winter and spring) were the lowest in linolenic acid. Corymbia calophylla (redgum) was significantly higher in myristic and linolenic acids and E. patens (blackbutt), E. marginata (jarrah) and E. diversicolor (karri) had similar fatty acid profiles. European honey bees have evolved with plant species that have pollen that contain much higher levels of lipids, which are dominated by linolenic acid, than eucalypts. By contrast, the pollen of eucalypts, the most targeted plants by W.A. beekeepers, and other Australian plants are typically higher in linoleic than linolenic acid. Given the influence of lipids on protein content and that fatty acid concentration varied amongst some of the important eucalypt species, a much wider study of pollen from plant species that are important to beekeepers was conducted. The first aim of the project, a national pollen survey, was undertaken in which 577 samples of pollen were collected. A total of 73 different fatty acids were identified. Of these, only five: palmitic, stearic, oleic, linoleic and linolenic were common to all 577 samples of pollen. The second aim of the thesis was to investigate the effect of two commonly found fatty acids in pollen and their concentration at which longevity and life-span of honey bees, and development of the hypopharyngeal gland were deleteriously affected. An associated objective was to determine whether a range of soya bean flours, the main ingredient of an artificial bee diet that can replace pollen but differs in lipid concentration, had a similar effect. The aim encompassed two projects. In the first, two fatty acids (oleic and linoleic acid) were added at concentrations from 0 to 16 % to the low-fat, bee-collected pollen from C. calophylla. Eight different lipid-enhanced diets were created and each fed to bees confined in cages (mini-colonies containing 1400 bees). Oleic and linoleic acids were chosen because they are two of the five commonly found fatty acids in pollen. Oleic acid is the dominant fatty acid in honey bees and is a monounsaturated fatty acid. Linoleic acid is a dominant fatty acid in eucalypt pollen and is a polyunsaturated fatty acid that is one of two essential fatty acids that has antimicrobial activity. The second project revolved around the problem of maintaining bee populations when apiaries are in environments that lack floral abundance due to drought or other environmental catastrophes. In these situations, beekeepers maintain their colonies by supplying artificial feedstuffs to colonies of bees. The high-protein diet ingredient of choice is imported soya bean flour and three flours containing 0.6 % (protein concentrate), 1.8 % (defatted) and 18.9 % (full-fat) lipid, were used. Locally milled lupin flour, containing 6.9 % lipid, was tested as a possible replacement for imported soya bean flour. As for soya bean flour, lupin flour was used in pure form or mixed with pollen in diets fed to bees. Flour and pollen combinations created another ten different diets fed to bees the same way as the fatty acid-enhanced pollen diets. Along with the 8 lipid-enhanced and 10 flour and flour-pollen diets, there were two sugar-only diets, one mixed from dry cane sugar and the other, a liquid invert sugar. Two redgum pollen-only diets concluded the suite of 22 diets tested. One of these pollen diets was crushed and irradiated and was several years old whilst the other was collected fresh at the beginning of experimentation and kept frozen. Crushed and irradiated pollen is in common use by Australian commercial beekeepers as feedback when conditions for floral abundance are adverse. An early experimental result was an observation of distinctive bee behaviour after bees were confined in cages for six weeks where small but persistent numbers of bees were found hairless in samples. The behaviour was apparently the same as when single cohorts of emerged bees rearrange their caste repertoire, which has been reported elsewhere, but where no connection to head weight and caste type had been documented. Low head weight and hairlessness were strongly associated with each other. Low head weights are usually associated with foraging honey bees because the hypopharyngeal gland is no longer developed functionally. Experimentally, bees were assessed for longevity to 22 different diets in 7 experiments. Laboratory analysis was conducted on the weekly samples of bees removed from cages where bees were measured for head weight (hypopharyngeal gland development) and nutritional status by analysing de-gutted bees for protein, lipid, mineral and fatty acid content. Of the 22 diets tested, pure redgum pollen diets gave the greatest life-span and those bees fed diets of pure sugar had the shortest life. Honey bees fed a low-fat protein concentrate from soya bean flour had the longest life of the flours tested. Adding pollen to soya bean flour diets improved longevity whereas the addition of pollen to lupin flour caused increased mortality. Defatted and full-fat soya bean flours gave similar longevities and, despite large differences in fat content, the response to diet of head weight was negligible to the diets and no response was elicited by the queen bee to lay eggs which also indicated failed gland development of the worker bees. The addition of fatty acid (oleic and linoleic) to pollen at different concentrations caused significant differences in longevity. Overall, the addition of both fatty acids to pollen did not improve longevity. The addition of oleic acid to pollen greater than 2 % caused the longevity of bees to decrease, a poor head weight response and a failure of the queen to lay eggs. The addition of linoleic acid greater than 6 % to pollen diets had a similar response. As the percentage of oil was increased for both fatty acid additions, total consumption of the diet decreased. Honey bees fed soya bean, lupin flour and sugar-only diets failed to accumulate linoleic acid in their body which was in contrast to honey bees fed pollen diets. For the sugar diet, the failure of linoleic acid accumulation in bees occurred despite bees being able to accumulate total lipid. Manganese was poorly accumulated by honey bees fed both soya bean and lupin flour diets and a sugar-only diet. The implication is that linoleic acid and manganese need to be added separately to dietary formulations in a form as yet to be determined that will enable honey bees to accumulate these elements in the same way as bees do from consuming pollen. Soya bean flour-based diets, which have been used by beekeepers for decades, or lupin flour require additional amounts of linoleic acid and manganese. Similarly, this might apply to sugar. Sugar can be fed to bees in great quantities to enable bees to successfully over-winter in cold climates or it can allow breeding to commence which subsequently stimulates the collection of pollen. Sugar-feeding is widely promoted for orchard pollination, especially for kiwifruit. These changes could make these dietary ingredients more effective in enabling bees to breed between nectar flows and be more productive or nutritionally healthier, but any changes would require further cage experimentation. Bee-collected pollen naturally high in concentrations of oleic acid should also be tested in longevity trials, in conjunction with pollen that is low in oleic acid. The three untested common fatty acids (stearic, palmitic and linolenic acid) should also be evaluated for honey bee longevity and nutritional status.

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10

Manning, Robert. "Fatty acid composition of pollen and the effect of two dominant fatty acids (linoleic and oleic) in pollen and flour diets on longevity and nutritional composition of honey bees (apis mellifera)." Manning, Robert (2006) Fatty acid composition of pollen and the effect of two dominant fatty acids (linoleic and oleic) in pollen and flour diets on longevity and nutritional composition of honey bees (apis mellifera). PhD thesis, Murdoch University, 2006. http://researchrepository.murdoch.edu.au/434/.

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The size of the apiculture industry in Western Australia (W.A.) is one of the smallest in the nation but the production of pollen and honey per colony is the highest in Australia. The overwhelming value of the bee industry to the community is through pollination. The pollination service benefit provided by honey bees (Apis mellifera) in Australia has an estimated value of $AUS1.7 billion (1999 - 2000). The economic yields from crops, such as almonds and cucurbits, depend entirely on the activity of honey bees. Access to flora is essential to maintain productive colonies for pollination services. Pollen and nectar from flowers provide the nutritional components for colonies of honey bees to breed, but pollen is more important as it provides the colony with its source of protein. Protein content is changed by pollen lipid content which can vary from 0.8 to 18.9 %. Lipids are composed of fatty acids and a number are highly antimicrobial and play an important role in colony hygiene, whilst others are nutritionally crucial for honey bee development. Australian honey bee colonies utilise areas of native flora where a diversity of pollen species exist or hives are placed with agricultural crops that are based on European plants grown in monocultures, e.g. canola. Anecdotal evidence suggests that, in terms of breeding bees, some pollen species are much better than others and that bee health and longevity can be compromised if pollen is derived from single plant species. Protein analysis of pollen has been conducted on a wide range of species over the last two decades. However, lipid content and its analysis for fatty acids, which was reviewed for this thesis, have only been conducted on a few species. An initial investigation into the fatty acid composition of the pollen of W.A. eucalypts revealed the genus was characteristically high in linoleic acid concentration and ranged from 35.7 - 48 % (2.77 - 5.81 mg/g). Of the six species that are important to W.A. beekeepers, Eucalyptus wandoo (whitegum) and E. accedens (Powderbark Wandoo), a taxonomically similar species, showed similar levels of arachidic acid, whilst all three E. wandoo flowering varieties (summer, winter and spring) were the lowest in linolenic acid. Corymbia calophylla (redgum) was significantly higher in myristic and linolenic acids and E. patens (blackbutt), E. marginata (jarrah) and E. diversicolor (karri) had similar fatty acid profiles. European honey bees have evolved with plant species that have pollen that contain much higher levels of lipids, which are dominated by linolenic acid, than eucalypts. By contrast, the pollen of eucalypts, the most targeted plants by W.A. beekeepers, and other Australian plants are typically higher in linoleic than linolenic acid. Given the influence of lipids on protein content and that fatty acid concentration varied amongst some of the important eucalypt species, a much wider study of pollen from plant species that are important to beekeepers was conducted. The first aim of the project, a national pollen survey, was undertaken in which 577 samples of pollen were collected. A total of 73 different fatty acids were identified. Of these, only five: palmitic, stearic, oleic, linoleic and linolenic were common to all 577 samples of pollen. The second aim of the thesis was to investigate the effect of two commonly found fatty acids in pollen and their concentration at which longevity and life-span of honey bees, and development of the hypopharyngeal gland were deleteriously affected. An associated objective was to determine whether a range of soya bean flours, the main ingredient of an artificial bee diet that can replace pollen but differs in lipid concentration, had a similar effect. The aim encompassed two projects. In the first, two fatty acids (oleic and linoleic acid) were added at concentrations from 0 to 16 % to the low-fat, bee-collected pollen from C. calophylla. Eight different lipid-enhanced diets were created and each fed to bees confined in cages (mini-colonies containing 1400 bees). Oleic and linoleic acids were chosen because they are two of the five commonly found fatty acids in pollen. Oleic acid is the dominant fatty acid in honey bees and is a monounsaturated fatty acid. Linoleic acid is a dominant fatty acid in eucalypt pollen and is a polyunsaturated fatty acid that is one of two essential fatty acids that has antimicrobial activity. The second project revolved around the problem of maintaining bee populations when apiaries are in environments that lack floral abundance due to drought or other environmental catastrophes. In these situations, beekeepers maintain their colonies by supplying artificial feedstuffs to colonies of bees. The high-protein diet ingredient of choice is imported soya bean flour and three flours containing 0.6 % (protein concentrate), 1.8 % (defatted) and 18.9 % (full-fat) lipid, were used. Locally milled lupin flour, containing 6.9 % lipid, was tested as a possible replacement for imported soya bean flour. As for soya bean flour, lupin flour was used in pure form or mixed with pollen in diets fed to bees. Flour and pollen combinations created another ten different diets fed to bees the same way as the fatty acid-enhanced pollen diets. Along with the 8 lipid-enhanced and 10 flour and flour-pollen diets, there were two sugar-only diets, one mixed from dry cane sugar and the other, a liquid invert sugar. Two redgum pollen-only diets concluded the suite of 22 diets tested. One of these pollen diets was crushed and irradiated and was several years old whilst the other was collected fresh at the beginning of experimentation and kept frozen. Crushed and irradiated pollen is in common use by Australian commercial beekeepers as feedback when conditions for floral abundance are adverse. An early experimental result was an observation of distinctive bee behaviour after bees were confined in cages for six weeks where small but persistent numbers of bees were found hairless in samples. The behaviour was apparently the same as when single cohorts of emerged bees rearrange their caste repertoire, which has been reported elsewhere, but where no connection to head weight and caste type had been documented. Low head weight and hairlessness were strongly associated with each other. Low head weights are usually associated with foraging honey bees because the hypopharyngeal gland is no longer developed functionally. Experimentally, bees were assessed for longevity to 22 different diets in 7 experiments. Laboratory analysis was conducted on the weekly samples of bees removed from cages where bees were measured for head weight (hypopharyngeal gland development) and nutritional status by analysing de-gutted bees for protein, lipid, mineral and fatty acid content. Of the 22 diets tested, pure redgum pollen diets gave the greatest life-span and those bees fed diets of pure sugar had the shortest life. Honey bees fed a low-fat protein concentrate from soya bean flour had the longest life of the flours tested. Adding pollen to soya bean flour diets improved longevity whereas the addition of pollen to lupin flour caused increased mortality. Defatted and full-fat soya bean flours gave similar longevities and, despite large differences in fat content, the response to diet of head weight was negligible to the diets and no response was elicited by the queen bee to lay eggs which also indicated failed gland development of the worker bees. The addition of fatty acid (oleic and linoleic) to pollen at different concentrations caused significant differences in longevity. Overall, the addition of both fatty acids to pollen did not improve longevity. The addition of oleic acid to pollen greater than 2 % caused the longevity of bees to decrease, a poor head weight response and a failure of the queen to lay eggs. The addition of linoleic acid greater than 6 % to pollen diets had a similar response. As the percentage of oil was increased for both fatty acid additions, total consumption of the diet decreased. Honey bees fed soya bean, lupin flour and sugar-only diets failed to accumulate linoleic acid in their body which was in contrast to honey bees fed pollen diets. For the sugar diet, the failure of linoleic acid accumulation in bees occurred despite bees being able to accumulate total lipid. Manganese was poorly accumulated by honey bees fed both soya bean and lupin flour diets and a sugar-only diet. The implication is that linoleic acid and manganese need to be added separately to dietary formulations in a form as yet to be determined that will enable honey bees to accumulate these elements in the same way as bees do from consuming pollen. Soya bean flour-based diets, which have been used by beekeepers for decades, or lupin flour require additional amounts of linoleic acid and manganese. Similarly, this might apply to sugar. Sugar can be fed to bees in great quantities to enable bees to successfully over-winter in cold climates or it can allow breeding to commence which subsequently stimulates the collection of pollen. Sugar-feeding is widely promoted for orchard pollination, especially for kiwifruit. These changes could make these dietary ingredients more effective in enabling bees to breed between nectar flows and be more productive or nutritionally healthier, but any changes would require further cage experimentation. Bee-collected pollen naturally high in concentrations of oleic acid should also be tested in longevity trials, in conjunction with pollen that is low in oleic acid. The three untested common fatty acids (stearic, palmitic and linolenic acid) should also be evaluated for honey bee longevity and nutritional status.

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11

Costa, Magaly Morgana Lopes da. "Avaliação de parâmetros de qualidade da farinha de trigo enriquecida com fécula de mandioca proveniente de municípios da Paraíba." Universidade Estadual da Paraíba, 2017. http://tede.bc.uepb.edu.br/jspui/handle/tede/2882.

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With the large internal demand for flour and the increasing dependence on the importation of this food, the mixed flours stand out as promising to supply the needs of the domestic market. However, the quality of the mixed flour is of paramount importance to the industry and the consumer, having the same that satisfazeros standards of the Brazilian legislation for flour. In this perspective, the objective was to verify the viability of the physico-chemical characteristics of the partial substitution of wheat flour for cassava starch. For that, a wheat flour and fifteen cassava masses were analyzed. Five concentrations of cassava masses (10%, 20%, 30%, 40%, 50%) were added to the wheat flour, as well as the analysis for pure cassava starch (100%), each analysis in triplicate, corresponding to a total of 273 samples. The data were submitted to analysis of variance (ANOVA), and the means were compared by the Tukey test, considering a 5% probability. The moisture content increased with increasing percentage of cassava mass in wheat flour, where the masses composed only of cassava starch (100%) presented higher humidity and the pure wheat flour (FT) had lower humidity. As for ash, pure wheat flour had a higher ash content when compared to blends and pure cassava starch. The mean pH value varied according to each type of mass.
Com a grande demanda interna por farinha de trigo e a crescente dependência da importação desse alimento, as farinhas mistas destacam-se como promissoras para suprir as necessidades do mercado interno de farinhas. E, deste modo, a qualidade da farinha mista é de suma importância para a indústria e o consumidor, tendo a mesma que satisfazer os padrões da legislação brasileira para farinhas. Nessa perspectiva, objetivou-se verificar a viabilidade quanto às características físico-químicas da substituição parcial da farinha de trigo por fécula de mandioca. Para tal, foram analisadas uma farinha de trigo e quinze massas de mandioca. Foram adicionadas à farinha de trigo cinco concentrações de massas de mandioca (10%, 20%, 30%, 40%, 50%), como também foi realizada a análise da fécula de mandioca pura (100%). Cada análise foi realizada em triplicata, correspondendo a um total de 273 amostras. Os dados foram submetidos à análise de variância (ANOVA), sendo as médias comparadas pelo teste de Tukey, considerando-se 5% de probabilidade. A umidade aumentou de acordo com o aumento da porcentagem de massa de mandioca na farinha de trigo, onde as massas compostas apenas de fécula de mandioca (100%) apresentaram maior umidade e a farinha de trigo pura (FT) a menor umidade. Já para cinzas, a farinha de trigo pura apresentou maior teor de cinzas quando comparada com as misturas e com a fécula de mandioca pura. O valor médio de pH variou de acordo com cada tipo de massa.

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12

Nada, Filipović. "Uticaj sastava i uloge lipida brašna u procesu izrade hleba." Phd thesis, Univerzitet u Novom Sadu, Tehnološki fakultet Novi Sad, 1998. https://www.cris.uns.ac.rs/record.jsf?recordId=71440&source=NDLTD&language=en.

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Apstrakt je obrađen tehnologijama za optičko prepoznavanje teksta (OCR)Utvrdeni su sastav i količine nepolarnih i polarnih lipida kao i lipida iz skroba u pojedinim fazama izrade hleba na dva uzorka brašna od kvalitetne pšenice. Takode su odredene promene i prelazi lipidnih sastojaka pod uticajem fizičkih, mehaničkih i toplotnih delovanja tokom tehnološkog postupka.Na osnovu sastava masnih kiselina u lipidnim jedinjenjima razdvojenim tankoslojnom hromatografijom i računa verovatnoće utvrđen je njihov najverovatniji sastav.Iz ekstrakta nepolarnih lipida brašna kvantitativno je identifikovano preko 60 %, a iz hleba preko 40 % lipidnih jedinjenja (ASG, MG i TG).U ekstraktima polarnih lipida identifikovano je preko 60 % jedinjenja (DGMG, DGDG, MGMG i MGDG) a u lipidima unutar skroba zastupljeni su samo LPI i NAPE.U ekstraktima lipida i u lipidnim jedinjenjima identifikovano je oko 98 % masnih kiselina a najveći udeo je lilinolne kiseline.Takođe je ispitan uticaj načina dodavanja tri vrste komercijalnih emulgatora u pojedinim fazama izrade testa na kvalitet hleba.Delovanje komercijalnih emulgatora u testu i hlebu zavisi od vrste, sastava i i količine emulgatora kao i od kvaliteta brašna kome se dodaje. Poboljšavajući efekti se mogu postići samo ako se emulgator dozira na početku zamesa ili tokom razvoja testa.Rezultati ovog rada su pomogli da se bliže odredi mesto i uloga lipidnih materija brašna u procesu izrade hleba kao i interakcija lipida brašna sa komercijalnim emulgatorima.
Abstract was processed by technology for Optical character recognition (OCR).Composition and quantities of nonpolar, polar and starch lipids were identified in different stages of bread making process. Changes and translocations of lipid compounds influenced by physical, mechanical and heat treatment during the technological process were determined, too.Based on fatty acid composition in different lipid compounds separated by TLC and on probability calculation, the most probable composition of them was est imated.In nonpolar lipid extracts of flour, over 60 % and in bread over 40 % of lipid compounds were identified (ASG, MG and TG).In polar lipid extracts over 60 % of lipid compounds were identified (DGMG,DGDG, MGMG and MGDG) but in starch lipids only LPI and NAPE were present.In lipid extract and lipid compounds about 98 % of fatty acids were identi- fied with the greatest shane of linoleic acid.The influence of adding three commercial emulsifiers in different stages of dough making on bread quality was also invest igated.Acting of commercial emulsifiers in dough and bread depends on their type, composition and quantity, as well as, on flour quality. Improving effects can be achieved only if emulsifiers ane added at the beginning of mixing stage or during dough development.These results comprise to better understanding of the lipid compounds role, the place of their acting in breadmaking process as well as their interaction with commercial emulsifiers.

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Macé, Sébastien. "Composition manuscrite interactive et interprétation à la volée de documents structurés en ligne." Rennes, INSA, 2008. ftp://ftp.irisa.fr/techreports/theses/2008/mace.pdf.

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Le sujet de cette thèse est l’interprétation de documents structurés, tels que les partitions musicales, les schémas électriques, etc. , dessinés à l’aide d’un crayon sur une surface sensitive. Nous nous basons sur une interprétation à la volée des tracés manuscrits, c’est-à-dire au fur et à mesure de leur ajout au document, et affichons un retour visuel correspondant à l’utilisateur. Nous présentons la méthode DALI. Son premier concept est une nouvelle classe de grammaires visuelles, qui permet la modélisation de documents structurés et du positionnement relatif des symboles qui le constituent. Son second concept est l’analyseur de tracés manuscrits associé à ces grammaires. Il exploite la connaissance formalisée ainsi que l’interaction avec l’utilisateur pour prendre la décision la plus cohérente. Les résultats de cette thèse ont permis la conception du logiciel Script&Go "Schémas Electriques", aujourd’hui commercialisé et utilisé quotidiennement par une centaine de techniciens
The subject of this PhD thesis is the interpretation of structured documents, such as musical scores, electrical sketches, etc. , drawn with a pen on a sensitive surface. We exploit on-the-fly interpretation of hand-drawn strokes, i. E. Progressively, as they are added to the document, and provide a visual feedback to the user. We present the DALI method. Its first concept is a new class of visual grammars: its permits to model structured documents and the relative positioning of the symbols it contains. Le second concept is the hand-drawn stroke parser associated to these grammars. It exploits the formalized knowledge and the interaction with the user to make the most sensible decision. The result of these works have been used to design the Script&Go “Electrical Sketches” application which is already commercialized and used daily by a hundred of technicians

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Araujo, Filho Djalma Gomes de. "Obtenção de produto farináceo a partir de beterrabas submetidas à secagem estacionária." UNIVERSIDADE ESTADUAL DE PONTA GROSSA, 2008. http://tede2.uepg.br/jspui/handle/prefix/2186.

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The production of dried vegetables has increasingly due to longer service compared to conservation in natura, the practicality of use and the possibility of use of surplus production, reducing effects of seasonality. The search is proposed to develop a beet flour using simple technology and procedures available for the majority of small producers. It was compared different types of longitudinal and transverse cuts of beet (long 2mm; long 4.5mm; long 9mm, and, trans 2mm; trans 4.5mm; trans 9mm) as the time for air-drying, drying rate, time in the grounding process, income in flour product and its size. The conditions for the material drying, the cooked slices (2 mm) of beet, were similar, so it was recommended among the treatments the use of 100° C for 2 hours and 70° C to the end, for this condition finishes the process of air-drying in temperature more lenient. The treatments showed no significant difference in income for the full production of flours and brans, but the flours were significantly different as to size. Minors were drying times of the treatment of cuts 2 mm (7.3 h = longitudinal, 7.3 h = transverse) and sticks 4.5 mm (7.3 h = longitudinal, 7.7 h = transverse). The treatments in sticks 9mm remained, longitudinal = 9.7 h and transverse = 9.3 h, in the air-dryer. The beet flour showed percentage posted for nutrients, carbohydrate (50.32 to 5.39%), dietary fiber (23.30 to 26.90%), protein (11.32 to 13.40%) and total of minerals (4.70 to 6.82%). Already, the level of lipids, as expected, was less than 0.75%. Considering the ease of slices preparation, the dry time, the production of low size flour, and the flour income, the treatment that produced cooked slices of beet in sticks of 4.5 mm in thickness was recommended to the flour processing.
A produção de hortaliças desidratadas tem sofrido significativo aumento, devido ao maior tempo de conservação comparado a in natura, a praticidade de uso e a possibilidade de aproveitamento da produção excedente, reduzindo efeitos de sazonalidade. A pesquisa se propôs a desenvolver um produto farináceo de beterraba aplicando procedimentos tecnológicos simples e disponíveis para uma grande parte dos pequenos produtores. Foram comparados diferentes tipos de cortes longitudinais e transversais de beterraba (long 2mm; long 4,5mm; long 9mm; trans 2mm; trans 4,5mm; trans 9mm) quanto ao tempo de secagem, taxa de secagem, tempo no processo de trituração, rendimento em produto farináceo e sua granulometria. As condições de temperaturas testadas para a secagem das fatias de beterraba foram semelhantes, por isso foi recomendado o uso de 100° C por 2 horas seguido de 70º C, por esta condição terminar o processo de secagem em temperatura mais branda. Os tratamentos de fatias de beterraba não apresentaram diferença significativa para o rendimento na produção de farinhas e farelos, mas, as farinhas foram significativamente diferentes quanto à granulometria. Os menores tempos de secagem foram dos tratamentos de cortes laminares 2mm (long = 7,3 h; trans = 7,3 h) e em palitos 4,5mm (long = 7,3 h; trans = 7,7 h), sendo que os tratamentos em palitos 9mm permaneceram, long = 9,7 h e trans = 9,3 h, no secador. As farinhas de beterraba apresentaram valores porcentuais destacados para os nutrientes, carboidrato (50,32-55,39 %), fibra alimentar (23,30-26,90 %), proteína (11,32-13,40 %) e total de minerais (4,70- 6,82 %). Já, o teor de lipídeos, como esperado, foi mínimo, 0,75 %. Considerando a facilidade de preparo das fatias, o tempo de secagem, a produção de farinhas de baixa granulometria, bem como o rendimento apresentado, o tratamento que produziu fatias cozidas de beterraba em palito de 4,5mm de espessura foi o recomendado para o processo de obtenção de farinha de beterraba.

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Correia, da Costa José Maria. "Contribution à l'étude des propriétés rhéologiques des farines de blé : influence de la composition, de l'hydratation et de la distribution granulométrique de particules." Vandoeuvre-les-Nancy, INPL, 1997. http://www.theses.fr/1997INPL080N.

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L'objectif de ce travail a été d'étudier le comportement rhéologique de trois farines de blé différentes par la méthode de cisaillement direct tout en tenant compte de la composition physico-chimique, de la granulométrie, de l'hydratation, ainsi que des conditions expérimentales établies. Dans une première partie, il a été montré l'influence de la technique de mesure (tamisage, diffraction laser, analyse d'image) et des modes de représentation sur la taille moyenne et la distribution de taille des particules des farines. Il s'est avéré que la granulométrie laser était la plus adaptée à la détermination de la taille des particules. Dans une seconde partie, il a été mis en évidence l'influence de la granulométrie et de l'hydratation sur les propriétés rhéologiques des farines. Il a été montré l'existence d'une taille optimale permettant d'obtenir une cohésion et un angle de frottement interne plus faible caractérisant un meilleur écoulement. En ce qui concerne l'hydratation, il est montré que mis à part une farine bien particulière la cohésion augmente avec l'activité d'eau (aw). Pour toutes les farines, l'angle de frottement interne diminue jusqu'à une activité (aw) de 0,33. Il est fait l'hypothèse que dans cet intervalle d'aw, l'eau jouerait le rôle de lubrifiant entre les particules. Au delà d'une valeur d'aw de 0,33 on observe l'effet inverse ou l'eau favorise l'agrégation des particules caractérisées par une augmentation de l'angle de frottement interne. Globalement, cette étude contribue à une meilleure compréhension du comportement rhéologique de la farine de blé.

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Kreuzberger, Marie [Verfasser], Elke [Akademischer Betreuer] Pawelzik, and Bernward [Akademischer Betreuer] Märländer. "Fusarium infection of bread wheat and subsequent mycotoxin contamination of milling products: Impact on quality parameters and composition of flour / Marie Kreuzberger. Gutachter: Elke Pawelzik ; Bernward Märländer. Betreuer: Elke Pawelzik." Göttingen : Niedersächsische Staats- und Universitätsbibliothek Göttingen, 2011. http://d-nb.info/1043719709/34.

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Costa, Denise Pinheiro Soncini. "Aproveitamento de vísceras (não comestíveis) de aves para elaboração de farinha de carne : um perfil comparativo entre frango (Gallus domesticus) e ratitas avestruz (Struthio camellus) e ema (Rhea americana) /." São José do Rio Preto : [s.n.], 2007. http://hdl.handle.net/11449/88437.

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Resumo: O presente trabalho teve como propósito estudar o processamento das vísceras de frango (Gallus domesticus) e das ratitas avestruz (Struthio camellus) e ema (Rhea americana), para elaboração de farinhas, com uma avaliação de seus parâmetros tecnológicos de qualidade e de controle de produção. As vísceras das três espécies (frango, avestruz e ema) foram processadas pelo mesmo método, sob as mesmas condições de tempo e de temperatura. Basicamente, a matéria-prima foi esterilizada, filtrada em peneira para a separação do óleo, moída, seca em estufa e analisada. Foram obtidos dados de rendimentos de produção, de composição de nutrientes, de digestibilidade em pepsina, teores de cálcio e fósforo, e valor calórico, além da estabilidade durante o armazenamento. Os resultados encontrados nas análises foram: i) rendimentos de produção para frango (14,3%), avestruz (15,0%) e ema (15,7%); ii) composição de nutrientes para frango, avestruz e ema, respectivamente: umidade 5,5%, 3,5% e 3,6%; proteínas 60,7%, 47,6% e 51,4%; lipídios 27,1%, 20,1% e 32,9%; cinzas 4,3%, 17,5% e 6,3%; fibra 0,8%, 5,1% e 3,2%; e carboidratos 1,5%, 6,3% e 2,7%; iii) digestibilidade 82,4%, 84,6% e 78,6%; iv) teores de cálcio 0,2% 1,1% e 0,1% e de fósforo 1,1%, 1,0% e 0,5%; v) valor calórico 21335,3 kJ.kg-1, 17155,1 kJ.kg-1 e 22060,6 kJ.kg-1. Com relação à estabilidade, durante o armazenamento das farinhas das três espécies, não foi verificada a presença de Salmonella; além disso, o pH, o índice de acidez e o número de TBA não variaram ao longo do período de armazenamento (0, 7, 15 e 30 dias). Os valores de pH da suspensão da farinha em água, para as três espécies, encontrados na faixa entre 6 e 7; enquanto os índices de acidez estão entre 3 e 9,1 mg NaOH/g e o TBA entre 0,6 e 2,1 mg MA/kg.
Abstract: This work had as objective to study the processing of chicken (Gallus domesticus) and of the ratites ostrich (Struthio camellus) and rhea (Rhea americana) viscera for flour elaboration, with an evaluation of the quality technological parameters and of production control. The viscera of the three species (chicken, ostrich and rhea) were processed by the same method on the same conditions of time and temperature. Basically, the raw material was sterilized, filtered in sieve for the separation of oil, minced, dried in chamber and analyzed. The values of production yields, nutritional composition, digestibility in pepsin, calcium and phosphorus contents, and the calorific value were obtained, besides the stability during the storage. The following results were found: i) production yields for chicken (14.3%), ostrich (15.0%) and rhea (15.7%); ii) nutritional composition for chicken, ostrich and rhea, respectively: moisture 5.5%, 3.5% and 3.6%; protein 60.7%, 47.6% and 51.4%; lipid 27.1%, 20.1% and 32.9%; ash 4.3%, 17.5% and 6.3%; fiber 0.8%, 5.1% and 3.2%; and carbohydrate 1.5%, 6.3% and 2.7%; iii) digestibility 82.4%, 84.6% and 78.6%; iv) calcium content 0.2%; 1.1% and 0.1%; phosphorus content 1.1%, 1.0% and 0.5%; v) calorific value 21335.3 kJ.kg-1, 17155.1 kJ.kg-1 and 22060.6 kJ.kg-1. In relation to the stability, during the storage of the flours of the three species, it wasn't verified the presence of Salmonella, besides, the pH, the acidity rate and the number of TBA didn't vary during the period of storage (0, 7, 15 and 30 days). The pH values of the suspension of flour in water, for the three species, ranged from 6.0 and 7.0; while the acidity values ranged from 3.0 to 9.1 mg NaOH/g and the TBA from 0.6 to 2.1 mg MA/kg. Key words: ratites; viscera flour; nutritional composition; storage.
Orientador: Pedro Fernando Romanelli
Coorientador: Elizeu Trabuco
Banca: Nilson Evelázio de Souza
Banca: José Francisco Lopes Filho
Mestre

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Costa, Elecy Moreno. "Estratégias para caracterização da farinha de mandioca produzida no Estado da Bahia." Instituto de Química, 2012. http://repositorio.ufba.br/ri/handle/ri/16473.

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FAPESB
A mandioca ( Manihot esculenta Crantz) é uma plan ta de origem da América do Sul, tendo como produto principal a farinha de mandioca, que é um alimento rico em carboidratos, fibras, proteína, Ca, P, Na, K e Fe , entre outros. A prod ução de farinha corresponde a 22 % da produção nacional de mandioca e é pro duzida por pequenos produtores. Sendo assim, é oportuno o desenvolvimento de estudos que visam à caracterização da farinha de mandioca quanto à sua composição para se ter um controle de qualidade adequado para consumo. O objetivo deste trabalho foi propor estratégias para a caracterização da farinha de mandioca produzida no E stado da Bahia em função das concentrações de Al, As, Ba, Br, Ca, Cd, Cl, Cu, Fe, I, K, Mg, Mn, Na, Ni, P, Pb e Zn. Em uma primeira etapa foram comparados três procedimentos para o prep aro das amostras : (1) por via úmida com aquecimen to condutivo em bloco digestor, (2) assistido por radiação micro - ondas e (3) por via seca. Os elementos foram determinados por espectrometria de emissão óptica com plasma indutivamente acoplado (ICP OES). Fo i recomendado o procedimento assistido por radiação micro - ondas para determinação da composição elementar nas 24 amostras de farinha de mandioca adquiridas em diferentes localidades do estado da Bahia devido a sua maior eficiência e menor possibilidade de contaminação. Na segunda etapa foi proposto um procedimento para determinação de As, Pb, Cd e Se empregando espectrometria de absorção atômica com atomização eletrotérmica e detecção simultânea, utilizando a mistura de W e Rh como modificador. Foi possível determinar Pb e Cd em todas as amostras e os resultados obtidos indicaram para concentrações abaixo dos limites estabelecidos pela legislação. Na etapa final foram desenvolvidos estudos preliminares para a determinação de Cl, Br e I por ICP OES.
Cassava (Manihot esculenta Crantz) is a plant of South America, with the main product of cassava flour, which is a food rich in carbohyd rates, fiber, protein, Ca, P, Na, K and Fe. The production flour corresponds 22.1% of national production of cassava and is produced by small producers. Thus, it is desirable to develop studies aimed at characterization of cassava flour in their compositio n to have a quality control suitable for consumption. The objective of this study was to propose strategies for the characterization of cassava flour produced in the state of Bahia in the concentrations of Al, As, Ba, Br, Ca, Cd, Cl, Cu, Fe, I, K, Mg, Mn,N a, Ni, P, Pb and Zn. In a first step we compared three procedures for the preparation: (1) procedures using acids with heat conductive in block digester and (2) assisted by microwave and (3) procedure by calcination. The elements were determined by optical emission spectrometry with inductively coupled plasma (ICP OES). It was recommended the procedure assisted by microwave radiation to determine the elemental composition in 24 samples of cassava flour acquired in different localities of Bahia state conside ring its greater efficiency and less chance of contamination. In the second step was proposed a procedure for determination of As, Pb, Cd and Se using atomic absorption spectrometry with electrothermal atomization and simultaneous detection using a mixture of Rh and W as chemistry modifier. Lead was determined in all samples and the results indicated concentrations below the limits established by law. In the final stage preliminary studies have been developed for the determination of Cl, Br and I by ICP OES . Further studies should be developed to a greater number of samples in order to establish a more complete profile and contribute to the Table of Food Composition at the regional level

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Costa, Denise Pinheiro Soncini [UNESP]. "Aproveitamento de vísceras (não comestíveis) de aves para elaboração de farinha de carne: um perfil comparativo entre frango (Gallus domesticus) e ratitas avestruz (Struthio camellus) e ema (Rhea americana)." Universidade Estadual Paulista (UNESP), 2007. http://hdl.handle.net/11449/88437.

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O presente trabalho teve como propósito estudar o processamento das vísceras de frango (Gallus domesticus) e das ratitas avestruz (Struthio camellus) e ema (Rhea americana), para elaboração de farinhas, com uma avaliação de seus parâmetros tecnológicos de qualidade e de controle de produção. As vísceras das três espécies (frango, avestruz e ema) foram processadas pelo mesmo método, sob as mesmas condições de tempo e de temperatura. Basicamente, a matéria–prima foi esterilizada, filtrada em peneira para a separação do óleo, moída, seca em estufa e analisada. Foram obtidos dados de rendimentos de produção, de composição de nutrientes, de digestibilidade em pepsina, teores de cálcio e fósforo, e valor calórico, além da estabilidade durante o armazenamento. Os resultados encontrados nas análises foram: i) rendimentos de produção para frango (14,3%), avestruz (15,0%) e ema (15,7%); ii) composição de nutrientes para frango, avestruz e ema, respectivamente: umidade 5,5%, 3,5% e 3,6%; proteínas 60,7%, 47,6% e 51,4%; lipídios 27,1%, 20,1% e 32,9%; cinzas 4,3%, 17,5% e 6,3%; fibra 0,8%, 5,1% e 3,2%; e carboidratos 1,5%, 6,3% e 2,7%; iii) digestibilidade 82,4%, 84,6% e 78,6%; iv) teores de cálcio 0,2% 1,1% e 0,1% e de fósforo 1,1%, 1,0% e 0,5%; v) valor calórico 21335,3 kJ.kg-1, 17155,1 kJ.kg-1 e 22060,6 kJ.kg-1. Com relação à estabilidade, durante o armazenamento das farinhas das três espécies, não foi verificada a presença de Salmonella; além disso, o pH, o índice de acidez e o número de TBA não variaram ao longo do período de armazenamento (0, 7, 15 e 30 dias). Os valores de pH da suspensão da farinha em água, para as três espécies, encontrados na faixa entre 6 e 7; enquanto os índices de acidez estão entre 3 e 9,1 mg NaOH/g e o TBA entre 0,6 e 2,1 mg MA/kg.
This work had as objective to study the processing of chicken (Gallus domesticus) and of the ratites ostrich (Struthio camellus) and rhea (Rhea americana) viscera for flour elaboration, with an evaluation of the quality technological parameters and of production control. The viscera of the three species (chicken, ostrich and rhea) were processed by the same method on the same conditions of time and temperature. Basically, the raw material was sterilized, filtered in sieve for the separation of oil, minced, dried in chamber and analyzed. The values of production yields, nutritional composition, digestibility in pepsin, calcium and phosphorus contents, and the calorific value were obtained, besides the stability during the storage. The following results were found: i) production yields for chicken (14.3%), ostrich (15.0%) and rhea (15.7%); ii) nutritional composition for chicken, ostrich and rhea, respectively: moisture 5.5%, 3.5% and 3.6%; protein 60.7%, 47.6% and 51.4%; lipid 27.1%, 20.1% and 32.9%; ash 4.3%, 17.5% and 6.3%; fiber 0.8%, 5.1% and 3.2%; and carbohydrate 1.5%, 6.3% and 2.7%; iii) digestibility 82.4%, 84.6% and 78.6%; iv) calcium content 0.2%; 1.1% and 0.1%; phosphorus content 1.1%, 1.0% and 0.5%; v) calorific value 21335.3 kJ.kg-1, 17155.1 kJ.kg-1 and 22060.6 kJ.kg-1. In relation to the stability, during the storage of the flours of the three species, it wasn`t verified the presence of Salmonella, besides, the pH, the acidity rate and the number of TBA didn`t vary during the period of storage (0, 7, 15 and 30 days). The pH values of the suspension of flour in water, for the three species, ranged from 6.0 and 7.0; while the acidity values ranged from 3.0 to 9.1 mg NaOH/g and the TBA from 0.6 to 2.1 mg MA/kg. Key words: ratites; viscera flour; nutritional composition; storage.

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Silveira, Márcia Liliane Rippel. "APROVEITAMENTO TECNOLÓGICO E COMPOSTOS BIOATIVOS DA SEMENTE DE GOIABA (Psidium guajava L.)." Universidade Federal de Santa Maria, 2014. http://repositorio.ufsm.br/handle/1/5765.

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
During the change of fresh fruits for many manufactured products in industry, several coproducts are generated. In this context, studies have been carried on in order to investigate the nutritional value of these co-products, valuing them and suggesting new alternatives of use. Thus, the purpose of this study was to investigate the use of the seeds of guava (Psidium guajava L. var. Paluma) for the extraction of oil and also their potential use as flour in cookie formulation. Moreover, the phenolic content and antioxidant capacity of seeds were evaluated. After drying and grinding the guava seeds, they were used to determine the chemical composition and the characterization of both lipid and fatty acids profile present in the seeds. The analyses of phenolic content and antioxidant capacity by DPPH and FRAP methods were performed in nine extracts prepared with the seed. The guava seed flour was obtained by seed grinding and subsequent granulometric standardization, and then analyses of the physicochemical composition were performed. The viability of the use of seed as flour was verified through the production of cookies. Formulations with 10%, 30% and 50% of guava seed flour were developed, partially replacing the wheat flour. The cookies elaborated were evaluated regarding their chemical composition as well as physical, texturometric and color characteristics. The cookies sensory analysis, made with different guava seed flour concentrations, was performed by testing the ordering concerning the preference and acceptability. In addition, a review on the product purchase intention and the index calculation of acceptability were performed. The results showed the seed is a fiber-rich material, highlighting the high content of insoluble fiber. The highest oil yield was obtained for the cold extraction with a chloroform and methanol mixture. The fatty acids found in greater quantities for all the solvents used in the extraction were: the stearic, elaidic, linoleic and palmitic acids. However, the palmitic acid was absent in the extraction with petroleum ether. The hydromethanolic extract at a temperature of 50 °C exhibited both higher phenolic content and greater antioxidant capacity by the FRAP method. The guava seed flour presented humidity content according to the standard required by Brazilian law, and also high levels of protein, fat and dietary fiber, especially the insoluble fraction. The gradual addition of this flour to cookies increased lipid and dietary fiber content, and reduced humidity, carbohydrate and energy value. The weight and post-firing diameter, as well as cookies instrumental hardness increased according to the addition of guava seed flour, and their color became darker. The elaborated cookies presented acceptable sensory properties, and the percentage of substitution used in this study was accepted by the judges amongst all sensory attributes. In conclusion, the guava seed is an alternative ingredient for using a product that is usually discarded. The flour obtained from this co-product is an alternative to partially substitute wheat flour in cookies, in order to improve its nutritional value without interfering with the sensory characteristics.
Na indústria, durante a conversão das frutas in natura em produtos industrializados são gerados muitos coprodutos. Nesse contexto, estudos têm sido conduzidos com o intuito de investigar o valor nutricional desses coprodutos, valorizando-os e sugerindo novas alternativas de utilização. Assim, a proposta do presente trabalho foi estudar o aproveitamento das sementes de goiaba (Psidium guajava L. var. Paluma) para a extração de óleo e investigar o potencial de utilização das sementes como farinha na formulação de biscoitos. Avaliou-se ainda o teor de compostos fenólicos e a capacidade antioxidante das sementes. As sementes de goiaba, após serem secas em estufa e trituradas em micromoinho, foram utilizadas para a determinação da composição química, caracterização do teor de lipídios e do perfil dos ácidos graxos. As análises do teor de compostos fenólicos e da capacidade antioxidante pelos métodos de DPPH e FRAP foram realizadas em nove extratos elaborados com a semente de goiaba. A farinha de sementes de goiaba foi obtida pela moagem da semente e posterior padronização granulométrica, sendo então realizadas as análises da composição físico-químicas. A viabilidade de utilização das sementes como farinha foi verificada a partir da elaboração de biscoitos. Foram desenvolvidas formulações com 10%, 30% e 50% de farinha de sementes de goiaba em substituição parcial à farinha de trigo, os biscoitos elaborados foram avaliados quanto à sua composição química, características físicas, texturométricas e de cor. A análise sensorial dos biscoitos elaborados com diferentes concentrações de farinha de sementes de goiaba foi realizada por meio de testes de ordenação quanto à preferência e aceitabilidade. Realizou-se ainda a avaliação da intenção de compra do produto e o cálculo do índice de aceitabilidade. Os resultados mostraram a semente como material rico em fibras, destacando o alto teor de fibra insolúvel. O maior rendimento em óleo foi obtido para a extração a frio, com a mistura de clorofórmio e metanol. Os ácidos graxos encontrados em maior quantidade para todos os solventes empregados na extração foram o esteárico, o elaídico, o linoleico e o palmítico, porém este último ausente na extração com éter de petróleo. O extrato hidrometanólico à temperatura de 50 °C exibiu o maior teor de compostos fenólicos e a maior capacidade antioxidante pelo método FRAP. A farinha de sementes de goiaba apresentou teor de umidade em acordo com o padrão exigido pela legislação brasileira e valores elevados de proteína, lipídios e fibra alimentar, com destaque para a fração insolúvel. A adição gradual desta farinha aos biscoitos elevou os teores de lipídios e fibra alimentar e reduziu os de umidade, carboidrato e valor energético. O peso e o diâmetro póscocção e a dureza instrumental dos biscoitos aumentaram com o acréscimo de farinha de sementes de goiaba e sua coloração se tornou mais escura. Os biscoitos elaborados apresentaram propriedades sensoriais aceitáveis, sendo os percentuais de substituição utilizados neste estudo aceitos pelos julgadores, dentre todos os atributos avaliados. Conclui-se que, a semente de goiaba é um ingrediente alternativo para o aproveitamento de um produto normalmente descartado. A farinha obtida a partir deste coproduto é uma alternativa para a substituição parcial da farinha de trigo em biscoitos visando melhorar seu valor nutritivo sem interferir nas características sensoriais.

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Macé, Sébastien Lorette André. "Composition manuscrite interactive et interprétation à la volée de documents structurés en ligne." Rennes : [s.n.], 2008. ftp://ftp.irisa.fr/techreports/theses/2008/mace.pdf.

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Bates, Bernard Albert. "The elemental composition of stony extraterrestrial particles from the ocean floor /." Thesis, Connect to this title online; UW restricted, 1986. http://hdl.handle.net/1773/5450.

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23

Voisin, Isabelle. "Influence de divers ingrédients alimentaires sur le procédé de cuisson-extrusion et sur les propriétés physiques d'extrudes à base de produits amylacés." Compiègne, 1993. http://www.theses.fr/1993COMPD644.

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Les effets d'une quinzaine d'ingrédients sur le procédé de cuisson-extrusion ont été étudiés. Des ingrédients de nature très diverses ont été testés: produits amylacés, émulsifiants, matière grasse, bicarbonate de sodium. Ils ont été ajoutés individuellement à deux mélanges de base : l'un composé de grits de maïs, l'autre constitué de farine de blé et de granules de pomme de terre (50/50). Leurs effets ont été analysés à deux niveaux : sur le procédé de cuisson-extrusion lui-même, et notamment sur la viscosité apparente d'extrusion, ainsi que sur quelques propriétés physiques des extrudés telles que l'expansion, l'alvéolation et la croustillance. Globalement, il ressort de cette étude que l'on peut aisément modifier la texture des extrudés en agissant sur les recettes. Bien souvent, les ingrédients n'ont pas le même effet sur les deux mélanges de base employés. Une analyse des propriétés physiques des extrudés a permis d'établir des corrélations très globales entre certains de ces paramètres. A titre d'exemple, les expansions sont fortement corrélées avec la densité alvéolaire. En revanche, il n'existe pas de relation globale entre la viscosité apparente d'extrusion et les propriétés physiques des extrudés.

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Rouch, Elisenda Laborda. "Collagen Composition in different ethnic groups and changes in pelvic floor dysfunction." Thesis, University of Southampton, 2007. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.494384.

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PEREIRA, Karla Barboza. "Massa alimentícia livre de glúten elaborada a partir de féculas de batata e mandioca e farinha de arroz vermelho." Universidade Federal de Campina Grande, 2018. http://dspace.sti.ufcg.edu.br:8080/jspui/handle/riufcg/1510.

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A inserção no mercado de novos produtos isentos de glúten é fundamental para garantir a segurança alimentar dos celíacos, especialmente de massas alimentícias que representam um item básico na dieta do brasileir o; porém a eliminação total do glúten de sua composição, com suas propriedades viscoelásticas ímpares gera um desafio aos pesquisadores que precisam desenvolver um produto com características físicas e sensoriais semelhantes. Pretendeu-se com essa pesquisa desenvolver uma formulação de uma massa livre de glúten elaborada a partir de féculas de batata, fécula mandioca e farinha de arroz vermelho adicionado de goma xantana. Para tanto , foram desenvolvidas massas alimentícias com três formulações (5, 10 e 15 % de fécula de mandioca) que foram secas em seis temperaturas (40, 50, 60, 70, 80 e 90 °C). As matérias -primas básicas e suas formulações foram avaliadas quanto a sua granulometria, morfologia e calorimetria. Os modelos de Page, Cavalcanti Mata, Thompson e Fick foram utilizados para estudar a cinética de secagem das massas. As amostras foram avaliadas quanto ao teor de água, cinzas, minerais, pH, amido, lipídeos, proteínas, carboidratos totais, valor calórico total, fibras, compostos fenólicos, tempo de cozimento, aumento de volume, perda de sólidos solúveis, rendimento, fraturabilidade, dureza e atividade de água (durante armazenamento por 180 dias). Por fim, as amostras foram avaliadas microbiologicamente e sensorialmente. Neste estudo conclui-se que: as frações granulométricas presentes em maior quantitativo, foram as que ficaram retidas na peneira de 32 Mesh, com exceção da fécula de batata. Foi observada uma morfologia: homogênea e caracterizada pelo formato ovalado para as féculas; heterogênea com a presença de estruturas irregulares para a farinha de arroz e heterogênea e com predominância de estruturas ovaladas para as formulações. A fécula de mandioca causou uma antecipação no processo de gelatinização da massa alimentícia. Os modelos de Page, Cavacanti Mata se ajustaram adequadamente aos dados experimentais . Com o aumento da temperatura de secagem ocorre uma redução do tempo de secagem e a perda de água das amostras é mais intensa no início da secagem e proporcional à temperatura; o valor do coeficiente de difusão aumenta com o aumento da temperatura. Os minerais presentes em maiores quantidades foram potássio, fósforo e cálcio . Os valores de amido, proteínas, fibras (para 5% e 90 °C), tempo de cozimento, aumento de volume, rendimento e atividade de água sofreram redução com o aumento da temperatura de secagem; já os valores de cinzas, compostos fenólicos, perda de sólidos, fraturabilidade e dureza sofreram aumento com o aumento da temperatura. Os valores de cinzas ( para 40 e 80 °C), lipídeos, valor calórico, fibras (na temperatura de 90°C) e compostos fenólicos sofreram redução com o aumento do percentual de fécula de mandioca; já os valores de amido, carboidratos totais, tempo de cozimento (para 40 °C), fraturabilidade, dureza e atividade de água sofreram aumento com o aumento do percentual de fécula de mandioca. A análise microbiológica realizada indicou que a massa alimentícia foi processada em condições higiênico-sanitárias adequadas. A amostra que teve maior preferência foi a com maior percentual de fécula de mandioca em sua formulação (15 %)
The insertion in the market of new gluten-free products is fundamental to ensure the food safety of celiac, especially pasta which represent a basic item in the Brazilian diet; but the total elimination of gluten from its composition with its unique viscoe lastic properties poses a challenge to researchers who need to develop a product with similar physical and sensory characteristics. The aim of this research was to develop a formulation of a gluten-free pasta made from potato starch, manioc starch and red rice flour added with xanthan gum. For this purpose, pasta was developed with three formulations (5, 10 and 15% manioc starch) that were dried at six temperatures (40, 50, 60, 70, 80 and 90 °C). The basic raw materials and their formulations were evaluated for particle-size, morphology and calorimetry. The models of Page, Cavalcanti Mata, Thompson and Fick were used to study the drying kinetics of the masses. The samples were evaluated for water, ash, minerals, pH, starch, lipids, proteins, total carbohydrates, total caloric value, fibers, phenolic compounds, cooking time, volume increase, loss of soluble solids, yield, brittleness, hardness and water activity (during storage for 180 days). Finally, the samples were evaluated microbiologically an d sensorial. In this study, it was concluded that: the particle-size fractions present in larger quantities, were those that were retained in the 32 Mesh sieve, except for potato starch. A morphology was observed: homogeneous and characterized by the oval shape for the starches; heterogeneous with the presence of irregular structures for the rice flour and heterogeneous and with predominance of oval structures for the formulations. Manioc starch caused a antecipation in the gelatinization process of the pasta. The Page, Cavacanti Mata models fit the experimental data accordingly. As the drying temperature increases, a reduction in the drying time occurs and the water loss of the samples is more intense at the beginning of drying and proportional to the temperature; the value of the diffusion coefficient increases with increasing temperature. The minerals present in higher amounts were potassium, phosphorus and calcium. The values of starch, proteins, fibers (at 5% and 90 °C), cooking time, volume increase, yield and water activity were reduced with increasing drying temperature; already the values of ash, phenolic compounds, loss of solids, brittleness and hardness have increased with increasing temperature. The val ues of ash (for 40 and 80° C), lipids, caloric value, fibers (at 90 °C) and phenolic compounds were reduced with increasing percentage of manioc starch; the values of starch, total carbohydrates, cooking time (to 40 °C), brittleness, hardness and water activity increased with increasing percentage of manioc starch. The microbiological analysis indicated that the food was processed under adequate hygienicsanitary conditions. The sample with the highest preference was the one with the highest percentage of manioc starch in its formulation (15%).

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Canzi, Carla. "Avaliação da utilização do mexilhão dourado (Limnoperna fortunei Dunker, 1857) na elaboração de farinha para alimentação da tilápia (Oreochromis niloticus Linnaeus, 1758)." Universidade Estadual do Oeste do Parana, 2011. http://tede.unioeste.br:8080/tede/handle/tede/1808.

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The study was conducted to know the nutritional value of the invasive mussel L. fortunei and its potential use as food in the manufacture of feed for fish. The work was done in two stages. The first step processed two types of meal, using a mussel in its integral form (valves and body content), called the FMI, and the other using only the valves and called FMV. In the processed materials analysis of crude protein (CP) were done, lipids, ash, calcium (Ca), phosphorus (P), Sodium (Na), Potassium (K), Lead (Pb), Cobalt (Co), Copper (Cu ), Mercury (Hg), Zinc (Zn), pH and bacteriology (Salmonella sp, bactérias mesófilas, enterobacterias e E. colli). In the second step the material was submitted to evaluate the apparent digestibility of CP, and availability of Ca and P, for Tilápia (Oreochromis niloticus). The results were: CP (%) 12.95 and 8.64; Lipids (%) 1.01 and 0.42, Ash (%) 80.53 and 86.43 (%) P (%) 0, 11 and 0.10, Ca (%) 27.27 and 28.70; Na (%) 3.79 e3, 29 and pH 6.7 and 6.9, for FMV and IMF, respectively. The results of heavy metals and bacteriology were considered acceptable for use in animal feed. Regarding the apparent digestibility of crude protein and apparent availability of Ca and P, the material did not show satisfactory performance and is not considered appropriate to use for feeding tilápia.
O Estudo foi realizado com objetivo de conhecer o valor nutricional do molusco invasor Limnoperna fortunei e o seu potencial de utilização como alimento na fabricação de rações para peixes. O trabalho foi desenvolvido em duas etapas. Na primeira foram processados dois tipos de farinha, uma utilizando molusco na forma integral (valvas e conteúdo corporal), denominada FMI, e outra utilizando somente as valvas, denominada FMV. Nos materiais processados foram realizadas analises de proteína bruta (PB), lipídeos, cinza, cálcio (Ca), fósforo (P), sódio (Na), potássio(K), chumbo (Pb), cobalto (Co), cobre (Cu), mercúrio(Hg), zinco(Zn), pH e bacteriologia ((Salmonella sp,bactérias mesófilas, enterobacterias e E. colli). Na segunda etapa, o material foi submetido à avaliação da digestibilidade aparente da PB, e disponibilidade do Ca e P, utilizando a espécie Tilápia (Oreochromis niloticus). Os resultados obtidos foram: PB(%) 12,95 e 8,64; lipídeos (%) 1,01 e 0,42; cinza (%) 80,53 e 86,43(%), P(%)0,11 e 0,10; Ca(%) 27,27 e 28,70; Na (%) 3,79 e 3,29 e pH 6,7 e 6,9; para FMI e FMV, respectivamente. Os resultados de metais pesados e bacteriologia se mostraram dentro de níveis considerados aceitáveis à utilização em ração animal. Em relação à digestibilidade aparente da PB e disponibilidade aparente de Ca e P, o material não apresentou desempenho satisfatório, não sendo considerado adequado o seu uso para alimentação da espécie tilápia.

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Rossant, Florence. "Reconnaissance de partitions musicales par modélisation floue des informations extraites et des règles de notation /." Paris : École nationale supérieure des télécommunications, 2007. http://catalogue.bnf.fr/ark:/12148/cb409837815.

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Xu, Wenyi. "Modélisation et exploitation de base de connaissances dans le cadre du web des objets." Thesis, Paris 6, 2015. http://www.theses.fr/2015PA066009/document.

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Le concept du web des objets (WOT - web of things) est devenu une réalité avec le développement d’internet, des réseaux, des technologies matérielles et des objets communicants. De nos jours, il existe un nombre croissant d’objets susceptibles d’être utilisés dans des applications spécifiques. Le Monde est ainsi plus étroitement connecté, différents objets pouvant maintenant partager leurs informations et être ainsi utilisés à travers une structure similaire à celle du Web classique. Cependant, même si des objets hétérogènes ont la possibilité de se connecter au Web, ils ne peuvent pas être utilisés dans différentes applications à moins de posséder un modèle de représentation et d’interrogation commun capable de prendre en compte leur hétérogénéité. Dans cette thèse, notre objectif est d’offrir un modèle commun pour décrire les objets hétérogènes et pouvoir ensuite les utiliser pour accéder aux requêtes des utilisateurs. Ceux-ci peuvent avoir différentes demandes, que ce soit pour trouver un objet particulier ou pour réaliser certaines tâches. Nous mettons en évidence deux directions de recherche. La première consiste à trouver une bonne modélisation de ces objets hétérogènes et des concepts liés au WOT. La seconde est d’utiliser un tel modèle pour répondre efficacement aux requêtes des utilisateurs. Dans un premier temps, nous étudions d’abord les technologies, les applications et les domaines existants où le WOT peut être appliqué. Nous comparons les modèles de description existants dans ce domaine et nous mettons en évidence leurs insuffisances lors d’applications relatives au WOT. Nous proposons alors un nouveau modèle sémantique pour la description d’objets dans le cadre du WOT. Ce modèle est construit sur une ontologie qui comporte trois composantes principales: le Core model, le Space model et l’Agent model. Ce modèle peut alors permettre la description à la fois des informations statiques mais aussi des changements dynamiques associés au WOT
The concept Web of things (WOT) is gradually becoming a reality as the result of development of network and hardware technologies. Nowadays, there is an increasing number of objects that can be used in predesigned applications. The world is thus more tightly connected, various objects can share their information as well as being triggered through a Web-like structure. However, even if the heterogeneous objects have the ability to be connected to the Web, they cannot be used in different applications unless there is a common model so that their heterogeneity can be described and understood. In this thesis, we want to provide a common model to describe those heterogeneous objects and use them to solve user’s problems. Users can have various requests, either to find a particular object, or to fulfill some tasks. We highlight thus two research directions. The first step is to model those heterogeneous objects and related concepts in WOT, and the next step is to use this model to fulfill user’s requests. Thus, we first study the existing technologies, applications and domains where the WOT can be applied. We compare the existing description models in this domain and find their insufficiency to be applied in the WOT

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Carr-Howard, Taylor. "The Cultural Mosaic Under the Tesserae: Local Identity in the Iconography and Compositions of Roman Floor Mosaics." Scholarship @ Claremont, 2017. http://scholarship.claremont.edu/scripps_theses/1052.

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This thesis examines the way the medium of mosaics was adapted locally by the cities of Antioch (modern Antakya, Turkey) and Thysdrus (modern El Djem, Tunisia) during the second and third centuries CE. Compositional differences indicate different conceptions of the medium and locally specific iconography draws on viewers’ local knowledge and experience to situate the city and its inhabitants within the broader context of the Roman empire.

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30

McDermott, Paul Francis. "From the dance floor to the concert hall: Creating a unique compositional voice fusing Electronic Dance Music traditions with experimental practice." Thesis, The University of Sydney, 2021. https://hdl.handle.net/2123/27609.

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The aim of this practice-based research project is to investigate innovative techniques in the composition and presentation of electronic music that draw on the history of Electronic Dance Music (EDM) and seek to discover new modes of expressive listening experiences removed from the dance floor environment. This study will help illuminate the differing expectations of the dance floor and the concert hall as an investigation of ways to expand the creative potential of both perspectives. A review of electroacoustic and EDM music and the musicological literature will be undertaken to understand the existing schools of thought that separate these traditions. To develop an understanding of this composer’s current practice, a study of EDM and its roots will be undertaken, tracing the evolution of dance music, beginning with disco, and following it through to contemporary EDM. This discussion will situate my work within the Australian EDM scene as artist, producer, DJ/curator, and frame the wider aspirations of the creative portfolio which consists of three major works: Mesmerism, an audio album and live audio/visual dance party event; Miyagan, an electronic score for Bangarra Dance Theatre, and The Rise & Fall of St. George, an electronic music theatre work.

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Blanchard, Coralie. "Etude des facteurs influençant la structure et la texture de produits céréaliers alvéolés de cuisson semi-humide : une approche instrumentale et sensorielle de caractérisation de la texture." Thesis, Dijon, 2014. http://www.theses.fr/2014DIJOS001/document.

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La texture, manifestation sensorielle des propriétés structurales, mécaniques et de surface d’un matériau constitue un paramètre clé dans l’évaluation des produits alimentaires. Elle reflète leur qualité, leur fraîcheur et influence l’acceptabilité du produit par le consommateur déterminant l’intention de ré-achat. Dans la littérature scientifique, la plupart des travaux portant sur la texture des produits céréaliers ont étudié des matrices alimentaires telles que le pain ou les biscuits mais plus rares sont les travaux sur les gâteaux type cake. L’objectif de ce travail est donc de caractériser le moelleux d’un produit de type cake de sa mise en place à son évolution au cours de la conservation du produit au moyen de méthodes instrumentales et sensorielles. Dans un premier temps, nous avons étudié l’influence de la nature de la farine, du procédé de fabrication et de l’aération des produits sur caractère moelleux au travers de méthodes instrumentales et sensorielles. La caractérisation instrumentale des produits moelleux et la structure de leur mie ont été évaluées par des mesures rhéologiques (texturomètre, DMTA) et d’imagerie (XR-Tomography). La caractérisation sensorielle a été menée par l’établissement d’un profil sensoriel de la texture avec un panel entraîné évaluant l’aspect des produits et les sensations perçues au toucher et en bouche. Dans un second temps, nous avons étudié les propriétés fonctionnelles des farines et de leurs composants en milieu modèle et complexe par différentes méthodes physico-chimiques (rhéologie des pâtes, analyse enthalpique différentielle, microscopie, diffraction RX). Enfin, les mesures sensorielles et instrumentales ont été mises en relation via une analyse factorielle multiple dans le but de déterminer des méthodes instrumentales permettant de caractériser le caractère moelleux des produits de type cake. Les résultats montrent que l’aération de la mie et la composition de la farine sont les facteurs clés du moelleux dans ce type de produit. L’évaluer et le sélectionner sur la base de ses caractéristiques physico-chimiques (élasticité, fermeté, aération) s’avère possible compte tenu de la stabilité de sa texture au cours du temps afin de pouvoir anticiper sur l’acceptabilité du produit par le consommateur le plus tôt possible dans son processus de développement
Since texture is the manifestation of structural, mechanical and surface properties of a material, it represents a key characteristic for food materials. It reflects food quality, freshness perception influencing consumer acceptance.Studies encountered in the scientific literature that are devoted to cereal based foods texture are foremost based on bread also biscuits scarcely on cakes. This study entitled ‘study of the different factors influencing the structure and the texture of semi-humid baked aerated cereal products: sensory and instrumental dimensions of texture’ focus on cake softness characterization, set up and evolution. First, the investigation of the influence of soft wheat flour origin, making process and aeration properties on cake texture is proposed. Instrumental characterization of cake texture properties was performed through high deformation using TPA and relaxation tests. Several approaches were attempted to determine cake crumb structure including rheology, microscopy; image analysis and X Ray-Tomography. Sensory characterization of cake texture was achieved through descriptive texture profile involving establishment of our trained panel. Second, we peer into the functional properties of wheat flour also of its gluten and starch components, physico-chemical methods among which fluid rheology, differential scanning calorimetry, optic microscopy and X-Ray powder diffraction are employed. The results are discussed in terms of physical and chemical changes that cake dough ingredients undergo upon making process. This investigation highlights that several parameters are substantially involved in cake structure set up and final texture perception. Suitable flour choice (composition, components quality) and aeration management are critical factors for the elaboration of a product to be perceived the softest as possible. Also, regarding evolution of texture, it is possible to state on the selection of a product whether than another at early development stages allowing anticipate on consumer acceptance

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Lépine, Bruno. "Composition anionique et supraconductivité d'oxydes à température critique élevée : influence des substitutions cationiques et du traitement sous atmosphère de fluor." Bordeaux 1, 1990. http://www.theses.fr/1990BOR10607.

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Deux voies ont ete explorees pour modifier le reseau anionique d'oxydes supraconducteurs: a) la substitution d'elements trivalents (y#3#+, la#3#+) a des elements divalents (ca#2#+, sr#2#+) dans les composes bi#2sr#2cuo#6#+#y et bi#2sr#2cacu#2o#8#+#y; b) l'incorporation par substitution ou insertion du fluor dans yba#2cu#3o#7##y et la#2cuo#4. Dans les oxydes supraconducteurs a base de bismuth, les substitutions cationiques enrichissent le reseau anionique en oxygene, pour conduire a des composes semiconducteurs. En revanche, l'incorporation du fluor dans la#2cuo#4 a permis d'obtenir le premier oxyfluorure supraconducteur en dessous de 40 k. Ses proprietes structurales et physiques ont ete determinees a l'aide de nombreuses techniques (diffraction x et des neutrons, exafs, susceptibilite magnetique, analyse thermique, gravimetrique. . . )

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Trosset-Jarnieux, Stéphanie. "Cuprates de thallium type 1223 : effet d'une substitution Tl-Pb, Sr-Ba et O-F sur la stabilité chimique et thermique : relations composition-propriétés supraconductrices." Lyon 1, 1997. http://www.theses.fr/1997LYO10311.

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Les nombreuses substitutions realisees sur les cuprates de thallium appartenant au systeme tl-ba-ca-cu-o ainsi que la diversite des traitements thermiques utilises au cours de l'elaboration ont eu pour objectif l'amelioration des proprietes supraconductrices en vue de developper des applications a la temperature de l'azote liquide. Le present memoire decrit l'elaboration des materiaux repondant a la formule generale (tl#xpb#1#-#x)(sr#1#-#yba#y)ca#2cu#3o#z. Les conditions d'elaboration de phases de purete controlee ont ete maitrisees a travers la connaissance des limites du domaine monophase en composition et en temperature. L'evolution du domaine a ete etudiee dans le cas ou l'oxygene est substitue par le fluor conduisant a la stoechiometrie (tl#xpb#1#-#x)(sr#1#-#yba#y)#2ca#2cu#3o#zf#2#z#'. Les limites du domaine d'existence des phases fluorees ont ete definies pour x=0,7 et 0,5 et y=0,2. Pour des materiaux monophases, il a ete montre que le structures de type 1223 substitues tl/pb et sr/ba acceptaient une sous-stoechiometrie en thallium. Les proprietes supraconductrices (temperature critique, lignes d'irreversibilite et densite de courant critique) ont ete etudiees en termes de composition.

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Rossant, Florence. "Reconnaissance de partitions musicales par modélisation floue des informations extraites et des règles de notation." Phd thesis, Télécom ParisTech, 2006. http://pastel.archives-ouvertes.fr/pastel-00002037.

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Nous présentons dans cette thèse une méthode complète de reconnaissance de partitions musicales imprimées, dans le cas monodique. Le système procède en deux phases distinctes : - La segmentation et l'analyse des symboles (essentiellement par corrélation), conçues pour surmonter les difficultés liées aux interconnexions et aux défauts d'impression, aboutissant à des hypothèses de reconnaissance. - L'interprétation de haut niveau, fondée sur une modélisation floue des informations extraites de l'image et des règles de notation, menant à la décision. Dans cette approche, la décision est reportée tant que le contexte n'est pas entièrement connu. Toutes les configurations d'hypothèses sont successivement évaluées, et la plus cohérente est retenue, par optimisation de tous les critères. Le formalisme utilisé, fondé sur la théorie des ensembles flous et des possibilités, permet de prendre en compte les différentes sources d'imprécision et d'incertitude, ainsi que la souplesse et la flexibilité de l'écriture musicale. Afin de gagner en fiabilité, nous proposons également des méthodes d'indication automatique des erreurs potentielles de reconnaissance, ainsi qu'une procédure d'apprentissage, optimisant les paramètres du système pour le traitement d'une partition particulière. Les performances obtenues sur une large base de données ont permis de montrer l'intérêt de la méthode proposée.

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Amdouni, Soumaya. "Composition de services web dans des environnements incertains." Thesis, Lyon 1, 2015. http://www.theses.fr/2015LYO10128.

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Cette thèse porte sur la composition des services de données et l'étude de l'impact de l'incertitude qui peut être associée à leurs données accessibles sur le processus de composition et de sélection de service. En effet, dans un contexte tel que l'Internet, il est de plus en plus reconnu que les données et les services d'accès aux données sont sujettes à des valeurs d'incertitude tout en exigeant des techniques de gestion plus sophistiquées. Dans cette thèse, nous enrichissons la description sémantique des services Web afin de refléter l'incertitude, et nous proposons de nouveaux mécanismes et modèles pour la sélection et la composition des services. Nos mécanismes sont basés sur les ensembles flous et les théories probabilistes. Tout d'abord, nous étendons notre modélisation précédente basée sur les vues RDF afin d'inclure les contraintes floues qui caractérisent les données accédées par les services. Nous proposons une algèbre de composition qui permet de classer les résultats retournés en fonction de leur pertinence par rapport aux préférences de l'utilisateur. Notre algèbre proposée repose sur les fondations de bases de données floues. En outre, nous optons pour l'approche probabiliste pour modéliser l'incertitude des données renvoyées par les services incertains. Nous étendons la description du service Web standard pour représenter les probabilités de sortie. L'invocation des services est également étendue pour tenir compte de l'incertitude. Cette extension est basée sur la théorie des mondes possibles utilisée dans les bases de données probabiliste. Nous définissons un ensemble d'opérateurs de composition qui sont nécessaires pour orchestrer les services de données. Pour chaque composition, plusieurs plans d'orchestration peuvent être possibles mais qui sont pas tous corrects, donc, nous définissons un ensemble de conditions pour vérifier si le plan est correct (Safe) ou pas. Nous fournissons une implémentation de nos différentes techniques et les appliquer aux domaines de l'immobilier et du commerce électronique. Nous implémentons ces services et nous fournissons également une étude de la performance de notre prototype de composition
In this thesis we focus on the data web services composition problem and study the impact of the uncertainty that may be associated with the output of a service on the service selection and composition processes. This work is motivated by the increasing number of application domains where data web services may return uncertain data, including the e-commerce, scientific data exploration, open web data, etc. We call such services that return uncertain data as uncertain services. In this dissertation, we propose new models and techniques for the selection and the composition of uncertain data web services. Our techniques are based on well established fuzzy and probabilistic database theories and can handle the uncertainty efficiently. First, we proposed a composition model that takes into account the user preferences. In our model, user preferences are modelled as fuzzy constraints, and services are described with fuzzy constraints to better characterize their accessed data. The composition model features also a composition algebra that allows us to rank the returned results based on their relevance to user's preferences. Second, we proposed a probabilistic approach to model the uncertainty of the data returned by uncertain data services. Specifically, we extended the web service description standards (e.g., WSDL) to represent the outputs' probabilities. We also extended the service invocation process to take into account the uncertainty of input data. This extension is based on the possible worlds theory used in the probabilistic databases. We proposed also a set of probability-aware composition operators that are necessary to orchestrate uncertain data services. Since a composition may accept multiple orchestration plans and not all of them compute the correct probabilities of outputs, we defined a set of conditions to check if a plan is safe (i.e., computes the probabilities correctly) or not. We implemented our different techniques and applied them to the real-estate and e-commerce domains. We provide a performance study of our different composition techniques

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Santos, Joana Farias dos. "Avalia??o da reabilita??o em ?reas de empr?stimo a partir de reflorestamentos na Mata Atl?ntica." Universidade Federal Rural do Rio de Janeiro, 2010. https://tede.ufrrj.br/jspui/handle/jspui/1974.

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Made available in DSpace on 2017-08-18T14:34:19Z (GMT). No. of bitstreams: 1 2010 - Joana Farias dos Santos.pdf: 22299426 bytes, checksum: 81d0ca2bff111fd3e0327131ba752062 (MD5) Previous issue date: 2010-12-22
Programa de Capacita??o da Universidade do Estado da Bahia, PAC - UNEB, Brasil.
Reclaimed areas constitute ecosystems where soil and part of subsoil were suppressed. They show minimal resilience levels and need antropogenic interference for rehabilitation in the regional context. In this study it was evaluated 5 reforestations with different species and functional properties (treatments) after a lapse of 13-years. In chapter 1 it was evaluated the development, horizontal structure and floristic composition of shrubby-arboreal stratum. In chapter 2 understory spontaneous regeneration and in chapter 3 similarity of floristic composition between rehabilitation and a spontaneous restored area (~ 40 years old) were determined. At reforestation sites with five different groups of species, floristic composition increased from 12 to 23 species, distributed on 12 families and 276 individuals, where Fabaceae was the major family. For spontaneous regeneration 3.554 individuals were surveyed (1.438 on winter and 2.116 at summer) and the most representative families were Asteraceae and Poaceae. At the restoration site, it was observed 967 individuals from spontaneous regeneration, and the most representative families were Asteraceae and Sapindaceae, showing that there is low similarity between rehabilitation and restoration environments. All treatments displayed advances in the environmental sustainability, but two combinations of species had different performances in the rehabilitation of the reclaimed areas.
?reas de empr?stimo constituem ecossistemas onde o solo e partes do subsolo foram suprimidas. Elas apresentam n?veis m?nimos de resili?ncia, necessitando de interven??es antr?picas para sua reabilita??o ao contexto regional. Neste estudo se avaliaram 5 reflorestamentos com esp?cies e propriedades funcionais diferentes (tratamentos), seus desempenhos e sustentabilidade ambiental depois de transcorridos 13 anos. No Cap?tulo I foram avaliados o desenvolvimento, a estrutura horizontal e a composi??o flor?stica do estrato arb?reo-arbustivo. No Cap?tulo II, a regenera??o espont?nea nos sub-bosques e no Cap?tulo III, a similaridade entre composi??es flor?sticas de ?reas em reabilita??o e em restaura??o espont?nea, com aproximadamente 40 anos. Nos reflorestamentos com 5 diferentes conjuntos de esp?cies, a composi??o flor?stica aumentou de 12 para 23 esp?cies, distribu?das em 12 fam?lias e 276 indiv?duos, sendo a Fabaceae a principal fam?lia. Foram encontrados 3.554 indiv?duos regenerantes (1.438 no inverno e 2.116 no ver?o) e as fam?lias bot?nicas mais representativas foram Asteraceae e Poaceae. Na ?rea em restaura??o, foram observados 967 indiv?duos regenerantes e as fam?lias Asteraceae e Sapindaceae tiveram maior representa??o, evidenciando que h? pequena similaridade entre esp?cies de ambientes em reabilita??o e restaura??o. Todos os tratamentos demonstraram avan?os na sustentabilidade ambiental, por?m duas combina??es de esp?cies se diferenciaram no desempenho da reabilita??o de ?reas de empr?stimo.

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37

Benouaret, Karim. "Advanced techniques for Web service query optimization." Thesis, Lyon 1, 2012. http://www.theses.fr/2012LYO10177/document.

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De nos jours, nous assistons à l’émigration du Web de données vers le Web orienté services. L’amélioration des capacités et fonctionnalités des moteurs actuels de recherche sur le Web, par des techniques efficaces de recherche et de sélection de services, devient de plus en plus importante. Dans cette thèse, dans un premier temps, nous proposons un cadre de composition de services Web en tenant compte des préférences utilisateurs. Le modèle fondé sur la théorie des ensembles flous est utilisé pour représenter les préférences. L’approche proposée est basée sur une version étendue du principe d’optimalité de Pareto. Ainsi, la notion des top-k compositions est introduite pour répondre à des requêtes utilisateurs de nature complexe. Afin d’améliorer la qualité de l’ensemble des compositions retournées, un second filtre est appliqué à cet ensemble en utilisant le critère de diversité. Dans un second temps, nous avons considéré le problème de la sélection des services Web en présence de préférences émanant de plusieurs utilisateurs. Une nouvelle variante, appelée Skyline de services à majorité, du Skyline de services traditionnel est défini. Ce qui permet aux utilisateurs de prendre une décision « démocratique » conduisant aux services les plus appropriés. Un autre type de Skyline de services est également discuté dans cette thèse. Il s’agit d’un Skyline de Services de nature graduelle et se fonde sur une relation de dominance floue. Comme résultat, les services Web présentant un meilleur compromis entre les paramètres QoS sont retenus, alors que les services Web ayant un mauvais compromis entre les QoS sont exclus. Finalement, nous avons aussi absorbé le cas où les QoS décrivant les services Web sont entachés d’incertitude. La théorie des possibilités est utilisée comme modèle de l’incertain. Ainsi, un Skyline de Services possibilité est proposé pour permettre à l’utilisateur de sélectionner les services Web désirés en présence de QoS incertains. De riches expérimentations ont été conduites afin d’évaluer et de valider toutes les approches proposées dans cette thèse
As we move from a Web of data to a Web of services, enhancing the capabilities of the current Web search engines with effective and efficient techniques for Web services retrieval and selection becomes an important issue. In this dissertation, we present a framework that identifies the top-k Web service compositions according to the user fuzzy preferences based on a fuzzification of the Pareto dominance relationship. We also provide a method to improve the diversity of the top-k compositions. An efficient algorithm is proposed for each method. We evaluate our approach through a set of thorough experiments. After that, we consider the problem of Web service selection under multiple users preferences. We introduce a novel concept called majority service skyline for this problem based on the majority rule. This allows users to make a “democratic” decision on which Web services are the most appropriate. We develop a suitable algorithm for computing the majority service skyline. We conduct a set of thorough experiments to evaluate the effectiveness of the majority service skyline and the efficiency of our algorithm. We then propose the notion of α-dominant service skyline based on a fuzzification of Pareto dominance relationship, which allows the inclusion of Web services with a good compromise between QoS parameters, and the exclusion ofWeb services with a bad compromise between QoS parameters. We develop an efficient algorithm based on R-Tree index structure for computing efficiently the α-dominant service skyline. We evaluate the effectiveness of the α-dominant service skyline and the efficiency of the algorithm through a set of experiments. Finally, we consider the uncertainty of the QoS delivered by Web services. We model each uncertain QoS attribute using a possibility distribution, and we introduce the notion of pos-dominant service skyline and the notion of nec-dominant service skyline that facilitates users to select their desired Web services with the presence of uncertainty in their QoS. We then developappropriate algorithms to efficiently compute both the pos-dominant service skyline and nec-dominant service skyline. We conduct extensive sets of experiments to evaluate the proposed service skyline extensions and algorithms

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38

Abd, el-Wahab Amr Abd el-Wahab Hassan [Verfasser]. "Experimental studies on effects of diet composition (electrolyte contents), litter quality (type, moisture) and infection (coccidia) on the development and severity of foot pad dermatitis in young turkeys housed with or without floor heating / Amr Abd El-Wahab Hassan Abd El-Wahab." Hannover : Bibliothek der Tierärztlichen Hochschule Hannover, 2011. http://d-nb.info/1018829725/34.

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39

Martins, Rodrigues Ana Candida. "Synthèse et propriétés électriques de verres oxydes conducteurs par ion lithium." Grenoble INPG, 1988. http://www.theses.fr/1988INPG0010.

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L'etude porte sur la variation de la conductivite electrique des systemes borotellurates et borophosphates suivants : lio::(2)-b::(2)o::(3)-te::(2)o::(4) et li::(2)o-b::(2)o::(3)-p::(2)o::(6)-lix (x=f, cl, br). L'effet de formateur mixte pour le premier systeme et l'effet de sel dopant dans le second systeme ont ete interpretes a l'aide de la theorie de l'electrolyte faible et d'un modele de solutions regulieres

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40

Škoda, Martin. "Montovaná konstrukce výrobního komplexu s administrativou." Master's thesis, Vysoké učení technické v Brně. Fakulta stavební, 2017. http://www.nusl.cz/ntk/nusl-265542.

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This Final thesis deals with the desig of main supporting structure of the precast concrete frame. Calculation of internal forces is made by sofrware system Dlubal RFEM. For the assessment were selected two most loaded beams with corresponding columns and calyx on the pilot. This thesis contains structural design, mounting report, sectional calsulations of selected elements, mounting details, workshop documentation of selected elements.

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Fiala, Pavel. "Polyfunkční dům." Master's thesis, Vysoké učení technické v Brně. Fakulta stavební, 2015. http://www.nusl.cz/ntk/nusl-227771.

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Subject matterś thesis is elaborate a project documentation for structural permission for a multi-functional building. Object is situated on the outskirts of town Třebíč. The property is slightly sloped to the south side. The basisc are made from contrete strips. The grand plan of the house consists from rectangles. The house is made by a brick technology of a ceramic blocks. The building is roofed with mono-pitched roofs.

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Rejsa, Vojtěch. "Provozní účinnost kotlů." Master's thesis, Vysoké učení technické v Brně. Fakulta stavební, 2020. http://www.nusl.cz/ntk/nusl-409873.

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This work deals with the determination of the operational efficiency of solid fules boilers for their inclusion in the relevant emission class according to ČSN EN 303-5. Two steel boilers of the same manufacturer, type and performance but of different ages, were measured. The experimental measurments in the real operation of the boilers were carrien out during the combustion of two types of fuels, namely brown coal and spruce wood.The operational efficiency of the monitored sources was calculated from the measured data using both direct and undirect methods. The found efficiency of the boilers corresponds to the expected values, due to their construction, age and the way of using individual components and regulations. In the project part of this work there is a proposal of heating of the family house for the condition of the building before and after the insulation. The calculation was made for the solid fuel boiler and heat pump. The building is heated by radiators and floor heating. The design of the whole system, technical report and project documentation were prepared for each variant.

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Salaj, Jan. "Penzion s restaurací, Plumlov." Master's thesis, Vysoké učení technické v Brně. Fakulta stavební, 2013. http://www.nusl.cz/ntk/nusl-226387.

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The subject of this master´s thesis is the construction of the guest house with restaurant in the village Plumlov near Prostejov. It is a building with a floor partially sunk into the ground and two floors. Basement is designed as part of the restaurant. Floors are designed for the guest house. In the pension there is a total of 6 accommodation rooms with a total capacity of 15 persons. The restaurant has a comfortable dining area for 25 people. The restaurant also includes a kitchen where they will prepare hot meals. Cladding basement of the shuttering and floors are designed as wood house by system "two by four". The ceiling above the restaurant is designed as a system, reinforced concrete, folded (TRAS system). The ceiling above the 1st floor is designed with wooden ceiling beams. The roof is gabled with unbalanced tendencies. The building is based on the foundation strips.

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Murárová, Lucia. "Brownfieldy v ČR v návaznosti na historické centrum." Master's thesis, Vysoké učení technické v Brně. Fakulta stavební, 2019. http://www.nusl.cz/ntk/nusl-400018.

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The subject of the Diploma thesis is an urban study in the area of the former part of Tepna in Náchod. The Tepna area is largely after demolition and is currently dilapidating. This area has the potential for development and use, located within a short walking distance from the historic city center and at the same time from the residential area in the northern part of Náchod. Above the solved area is the castle, which is a dominant and a city landmark. The aim of the proposal was to use the potential of the territory at most, but at the same time to approach the surrounding landscape sensitively and to connect the urban character of the surrounding urban structure of the city and, conversely, the existing buildings of unclosed blocks are supplemented by new development.

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Degr, Luboš. "Polyfunkční dům, ulice Přístavní, Praha 7." Master's thesis, Vysoké učení technické v Brně. Fakulta stavební, 2015. http://www.nusl.cz/ntk/nusl-227740.

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The subject of this Diploma Thesis is newly built polyfunctional building in the Prague – Holešovice. Building land is slightly sloping. The building will be followed by the surrounding buildings. The building consists of seven floors. The floor underground technical spaces and collective garages. On the ground floor are two commercial spaces and reception. In the second to fifth floor are office space. The top floor is a penthouse with terraces. The building is designed as a monolithic reinforced concrete skeleton accompanied by a facade wall and the wall forming the core. The core consists of a elevator and a staircase. Floor slabs is continuous reinforced concrete slab with capitals. The façade of the building is divided by pilasters, stone cladding. Root at the penthouse is composed of a terrace with vegetation. Ground floor consists of shop windows with sun screens. All designs are in accordance to the valid ČSN code.

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46

Soufi, Mohamed. "Étude des magmatismes leucogranitique et ongonitique du blond (haut-limousin-Massif Central français) : Relations avec une mise en place syntectonique du massif granitique." Nancy 1, 1988. http://www.theses.fr/1988NAN10012.

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Deux évolutions magmatiques continues cohabitent dans le complexe granitique hercynien de Blond. Le premier magmatisme leucogranitique péralumineux suit un processus de cristallisation fractionnée qui mène à son terme, aboutit à un magmatisme ongonitique. Une classification typologique des topazes montre l'existence de liens pétrogénétiques avec la fugacité initiale du magma en fluor. Les données de pétrologie structurale déterminent un mode syncinématique de mise en place par montée diapirique, mouvement indissociable du régime de cisaillement de la faille d'oradour sur glane. L'étude des traceurs géochimiques des fabriques planaires superposées des micas ferrolitiques recristallisés souligne les directions structurales régionales ainsi que leur succession

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47

Asawaprecha, Sunida. "Wheat flour arabinoxylans in soft wheat end-use quality." Thesis, 2004. http://hdl.handle.net/1957/27124.

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Little is known about the effects of arabinoxylans (AX) on noodle quality. The aim of this study was to observe interrelationships between wheat flour AX, SRC tests, and noodle quality attributes, and to investigate the use of SRCs to predict cookie diameter. Cookie diameter is the most common index of overall soft wheat quality used in practice. Duplicate samples of 63 soft white wheat (Triticum aestivum) varieties and breeding lines grown at Corvallis in 2002 were selected to study the relationships between flour and noodle characteristics. Kernel hardness was positively correlated with starch damage, total AX and water-extractable AX (WEAX) content but negatively correlated with break flour yield. In this set of samples, despite significant correlations, the sodium carbonate and sucrose SRC tests were not considered to be reliable predictors of cookie diameter due to low numerical correlation coefficients. A modified extraction method for WEAX-SE and WUAX-SE was optimized and reduced in scale. During method development, WUAX 1-SE and WUAX 2-SE fractions that had been treated with protease and amylase respectively were observed using SEHPLC. The equivalent fractions had been discarded in other studies. In this study, AX was found to present in these fractions. A subset of 12 lines was used for further AX extraction. WUAX 2-SE had the highest molecular weight, followed by WUAX1-SE, and then WEAX-SE. The molecular weights of WEAX-SE ranged from approximately 411,305 and 447,282. However, molecular weight of WUAX 1-SE and WUAX 2-SE could not be specifically defined in this study. In addition, WEAX-SE contained a higher degree of substitution than WUAX 1-SE and WUAX 2-SE. For the whole sample set, flour protein content was negatively correlated with ti5A cooked noodle hardness, adhesiveness and chewiness but positively correlated with springiness. At the very low flour protein contents of this sample set, protein composition, which related to lactic acid SRC, became more important for noodle texture. Both starch damage and sodium carbonate SRC were positively correlated with cooked noodle hardness and chewiness at t₀ and t [subscript 15A] Total AX and WUAX were positively correlated with adhesiveness at to, which might result from gummy and sticky characteristics of AX. Using the subset of 12 lines, described above, increased xylose and arabinose contents reflected overall higher AX abundance, and were related to harder kernel texture, poor milling properties. They were also related to higher water, carbonate and sucrose SRCs, and smaller cookie diameter. A/X ratios of WEAX-SE and WUAX 1-SE were positively correlated with flour yield and break flour yield. The WUAX 2-SE fraction seemed to behave different from the WEAX-SE and WUAX 1-SE fractions. The relationships between A/G ratio, and milling characteristics and SRC were opposite to A/X ratios for all fractions. Decreased MW and increased abundance of WUAX in this sample set was related to poorer milling characteristics. There appeared to be no direct systematic relationships between AX and cooked noodle texture parameters in this study. However, AX content appeared to affect noodle texture indirectly, mediated through the effects ofAX on kernel hardness, milling properties, starch damage, reduced FSV, and hence harder noodle texture. Kernel hardness index, flour yield, break flour yield and tisw cooked noodle hardness were able to be predicted with some confidence using stepwise multiple regressions that used selected parameters from the WEAX, WUAX 1-SE and WUAX 2-SE fractions.
Graduation date: 2004

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48

Hashmi, Irfan A. "Wheat and flour properties affecting tandoori bread quality." Thesis, 1996. https://vuir.vu.edu.au/15371/.

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Wheat and flour properties affecting Tandoori bread quality were studied. Tandoori bread, baked in a Tandoor (oven), is a single layered flat bread which is consumed in many countries of non-oriental Asia as the dominant wheat based product. Among the 23 Australian wheat samples studied for the production of three different types of Tandoori breads (ie. Pakistani Roti, Indian Naan and Irani Taftoon), Batavia and Trident varieties (at protein levels of 11.4% and 10.3%,respectively) ranked highest during the evaluation of all the cultivars.

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49

Machet, Anne-Sophie. "Effects of wheat millstream refinement on flour colour, dough rheology, and protein composition." 2005. http://hdl.handle.net/1993/18106.

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Martin, Merrie Lyn. "Effect of soy flour on fat absorption by cake donuts." 1985. http://hdl.handle.net/2097/27492.

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Dissertations / Theses on the topic 'Flour – Composition'

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