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Dissertations / Theses on the topic 'Food Salt'

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Published: 4 June 2021
Last updated: 8 February 2022

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1

Wootton, Louise Sarah. "Salt-flocculated organic matherial as a food source in estuarine food webs." Thesis, University of British Columbia, 1989. http://hdl.handle.net/2429/27750.

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Large amounts of particulate material were found to flocculate from water collected from local, organic rich streams upon addition of salt water. This material was found to compose approximately 50% humic substances and to have a C:N ratio of about 50:1. Feeding studies using floe having various degrees of bacterial colonisation showed that bacterial abundance was an important determinant of the palatability of this material to the copepod grazer, Tigriopus californicus. Palatability of flocculant particles increased linearly with increasing bacterial abundances in the range of 0-10⁶ cells • mL⁻¹, while increases in bacterial abundances above this concentration resulted in lower than expected grazing rates. Further inoculations with single strains of bacteria isolated from the floe showed that this increased palatability occurred with only certain components of the floe fauna. Ingestion of floe colonised by a "normal" bacterial fauna was found to be beneficial for the survival of Cl and adult stages of Tigriopus and was found to sustain egg production of inseminated females. The presence of floe did not, however, result in the improved survival of the earlier naupliar stages of Tigriopus. Mass spectrometric analyses suggest that significant amounts of carbon are assimilated from floe made from water collected during the winter months. As floe is ingested at very low rates in the absence of colonising microbes, benefit from the ingestion of floe is postulated to result from the conversion of floe carbon into microbial biomass and the subsequent assimilation of those microbes by the copepod grazer. The fact that few differences exist between the IR-spectra of floe food and the faecal material derived from copepods fed a floe diet suggests that little change is undergone by the bulk of the organic matrix during ingestion and passage through the copepod gut. Ingestion of floe may therefore work to protect the flocculant material from subsequent microbial degradation by compacting the material into pellets which will be rapidly delivered to the sediments as a result of high sinking rates. Feeding studies with a variety of species collected from local coastal waters suggest that a wide spectrum of organisms may ingest flocculant material when that material is present in their environs. As flocculant material is primarily produced in the winter, a time when estuarine primary productivity is low, floe is postulated to play an important role in sustaining these organisms through periods of low food availability.
Science, Faculty of
Earth, Ocean and Atmospheric Sciences, Department of
Graduate
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2

Chea, Nila. "Salt. Fat. Acid. Heat. Media." Thesis, Malmö universitet, Fakulteten för kultur och samhälle (KS), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-22680.

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According to Samin Nosrat’s (2017) best-selling cookbook, salt, fat, acid and heat are key to cooking good food. At the same time, the process of making food has never been more connected with media. Given how intertwined food and media are today, I also add media to the list of ingredients. Food has become a popular topic in traditional media, as well as on new digital platforms. Since there is already a large body of research on food media texts, this thesis concentrates on food media related practices in the everyday life and the convergence between traditional and digital food media. For this study, a mixed-method approach was chosen, which included a questionnaire and a subsequent in-depth interview for the participants. The qualitative analysis of the data builds on a theoretical framework which draws first and foremost on Couldry’s (2004) Practice Theory which is complemented by Foth & Hearn’s (2007) Communication Ecology Theory to organize the practices. The food media practices of the study participants illustrated how embedded media have become in everyday practices and explained the convergence between traditional and digital food media. At the same time, the results brought media power dynamics to light and demonstrated that even media, that seems innocent at first, has to be consumed with a critical eye.
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3

Pilic, Leta. "Salt sensitivity : genetic and physiological markers and its effects on salt taste perception and intake." Thesis, St Mary's University, Twickenham, 2018. http://research.stmarys.ac.uk/2934/.

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Salt sensitivity of blood pressure (BP) is an independent cardiovascular disease (CVD) and mortality risk factor, present in both hypertensive and normotensive population. Better understanding of this phenotype in healthy individuals may lead to more effective prevention of hypertension and CVD. Salt sensitivity is genetically determined and it may affect the relationship between salt taste perception and salt intake. This thesis, for the first time, comprehensively explored the associations between genetics, salt sensitivity of BP, salt taste perception and salt intake as well as the potential of using genetic information in salt sensitivity biomarker development. The study population comprised young to middle-aged, healthy adults. Salt sensitivity was defined as the change in BP after seven days of low-salt (51 mmol sodium/day) and seven days of high-salt diet (308 mmol sodium/day). Salt taste perception was identified using British Standards Institution sensory analysis method (BS ISO 3972:2011). Salt intake was assessed with a validated food frequency questionnaire and two 24-hour dietary recalls based on the 5-step multiple pass method. DNA was genotyped for single nucleotide polymorphisms (SNPs) in the SLC4A5, SCNN1B and TRPV1 genes coding for sodium and ion channels and transporters. Protein levels were measured from urinary exosomes with the focus, for the first time, on methods readily used in clinical setting, such as enzyme-linked immunosorbent assay (ELISA). Results showed that the participants with AA genotype of the rs7571842 (SLC4A5) exhibited the highest increase in BP (ΔSBP = 7.75 mmHg, p = 0.002). There was no association between genetics and salt taste perception as well as genetics and salt intake. No associations were observed between salt sensitivity of BP, salt taste perception and salt intake. These results warrant further investigation in a larger sample size study. Nevertheless, preference for salty taste or awareness of health risks related to increased salt intake may be a driver of salt intake in younger and healthy population and warrants further investigation. The involvement of SLC4A5 in salt sensitivity of BP, together with functional effects of the investigated SNPs, makes it a candidate for genetic and physiological marker of salt sensitivity. The ELISA measurement of its expression from urinary exosomes may serve as a method of choice in a clinical setting, if further optimised.
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4

Wang, Ting. "Rapid Determination of Sugar and Salt Levels in Snack Products Using Infrared Spectroscopy." The Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1313443430.

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5

Copplestone, David. "The food chain transfer of radionuclides through semi-natural habitats." Thesis, University of Liverpool, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.309875.

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6

Imhof, Monica Y. "Salt substitution : the inhibition of potassium chloride bitter aftertaste." Thesis, Oxford Brookes University, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.363568.

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7

Bobillo, Mercedes. "Effect of salt and aeration on acid production by Lactobacillus plantarum isolated from fermenting olive brine." Thesis, Oxford Brookes University, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.292251.

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8

Clark, Jeremy James. "Salt appetite and psychostimulants : interaction between reward systems/." Thesis, Connect to this title online; UW restricted, 2006. http://hdl.handle.net/1773/9071.

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9

Garg, Venu. "Evaluation of acid and salt diffusion in selected vegetables as influences by process variables and high pressure treatment." Thesis, McGill University, 2012. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=110679.

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This research was focused on the evaluation of diffusion phenomenon in selected vegetables for the purpose of acidification and salting in order to aid in acidification thermal processing and ohmic heating applications, respectively. Acidification helps to carryout thermal processing of low acid foods at lower temperatures and hence results in reduced energy costs with improved nutrient retention, while salting helps to accelerate the ohmic heating process. A central composite rotatable design (CCRD) was employed for the design of experiments, using solute concentration (salt or acid), treatment time and solution to particle ratio as process variables. In addition, the effect of high pressure on acid and salt diffusion, and finally de-acidification and desalting techniques were also evaluated.ANOVA and RSM techniques were used for testing the significance of variables and model equations were developed to relate the output to process variables. It was found under conventional processing conditions that acid concentration and time had significant effect (p < 0.05) on acid diffusion, whereas salt diffusion, in addition, was significantly affected by solution to particle ratio. Solute concentration, solution to particle ratio (when significant) and contact time increased the magnitude of component diffusion into the vegetable particle. Numerical optimization was carried out with each process variable within experimental range for identifying suitable conditions to minimize time and concentration of acid and salt. With application of high pressure (200 to 400 MPa) for a short time, the final acid concentration in the sample varied between 0.27 - 0.28 % with pH in the range 3.98 to 3.79. Likewise during salting, the salt concentration achieved varied between 0.19 - 0.31 %. These results suggested that high pressure processing has a good potential in acidification and salting applications, and could possibly be used for infusing nutritional compounds like vitamins and antioxidants to foods which may have low nutrient concentrations. In de-acidification and desalting experiments, the acid concentration decreased from 0.146 - 0.049 % (pH increased from 4.52 to 5.2), and salt concentration decreased from 0.10 - 0.04 % on soaking the samples for 30 min. De-acidification and desalting results indicated that it is possible to remove the excess acid and salt from the food product.
Cette recherche a été dirigée afin d'évaluer le phénomène de diffusion dans les légumes dans le contexte de l'acidification et le salage, deux méthodes qui aident le traitement thermique acidifié et le chauffage ohmique respectivement. L'acidification permet d'effectuer le traitement thermique des aliments peu acides à des températures inférieures et du fait résulte dans la réduction des coûts énergétiques et une meilleure rétention des nutriments. Le salage contribue à l'accélération du processus de chauffage ohmique. Un Central Composite Rotatif Design (CCRD) a été utilisé pour la conception des expériences, en utilisant la concentration du soluté (sel ou acide), le temps de traitement, et le rapport solution/particules comme les variables du processus. De plus, l'effet de traitement à haute pression sur la diffusion d'acide et de sel ainsi que la désacidification et les techniques de dessalement ont été évalués.Les techniques ANOVA et RSM ont été utilisés pour tester l'importance des variables et un modèle mathématique a été mis au point pour relier les résultats aux variables du procédé. Il a été constaté que, sous des conditions de traitements conventionnels, la concentration d'acide et le temps de traitement ont un effet significatif (p < 0.05) sur la diffusion de l'acide, alors que la diffusion de sel a été significativement affectée par le rapport solution/particules. La concentration de soluté, le rapport solution / particules et le temps de contact ont augmenté la magnitude de diffusion des constituants dans les particules végétales. Une optimisation numérique a été réalisée avec chaque variable du processus afin de déterminer les conditions appropriées pour minimiser le temps et la concentration d'acide et de sel. Avec traitement à haute pression (200 à 400 MPa) pour une courte durée, la concentration en acide finale a varié de 0.27 % à 0.28 % avec pH allant de 3.98 à 3.79. De même, durant le salage, la concentration de sel atteinte a variée de 0.19 % à 0.31 %. Ces résultats suggèrent que le traitement à haute pression a un bon potentiel pour l'acidification et l'application de salage, et pourrait éventuellement être utilisé pour introduire des composants nutritionnels comme des vitamines and des antioxydants dans des aliments de faible valeur nutritive. Dans les expériences de de-acidification et de dessalage, la concentration en acide a diminué de 0.146 % à 0.049 % (pH augmenté de 4.52 à 5.2) et la concentration de sel a diminué de 0.10 % à 0.04 % quand les échantillons ont été trempés pour 30 min. Les résultats de désacidification et de dessalement ont indiqué qu'il est possible d'enlever l'excès d'acide et de sel du produit.
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10

Low, Rebecca. "The Effect of Housing and Food Expenditures on Diet Quality of Low-Income Households in Salt Lake County." DigitalCommons@USU, 1996. https://digitalcommons.usu.edu/etd/4669.

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During a time of national and local debate over welfare reform, research is needed to determine the effectiveness of specific welfare programs and the impact on the lives of households participating in these programs. The objective of this study was to determine the effect housing and food expenditures have on the diet quality of low-income families. Participants for the study were drawn from government-subsidized housing rolls and housing assistance waiting lists. Diet quality was measured by 16 variables: percent RDA protein, fiber, vitamin A, vitamin C, iron, and calcium consumed; percent calories from protein, carbohydrates, fat, and alcohol; and the number of servings from each food group: bread and cereal, fruit, vegetable, meat and protein, dairy, and fats and sweets food groups. Pearson's correlation coefficient was used to analyze the relationship between the percent poverty level of the household and the percent of income spent on housing and food with each diet quality variable. No statistically significant correlations were found. Mann-Whitney U tests and t tests were used to determine if diet quality of participants who received housing assistance was different from participants who did not receive assistance. No statistical significance was found. Participant's diets who received food assistance and diets of participants who do not receive food assistance were also analyzed to determine any differences in diet quality. Again, no statistical significance was found between the two groups. The diets of the sample population were found to be fairly average in comparison to overall food consumption patterns of the United States. Consumption of fiber, fruits, vegetables, and dairy products was low. Increased consumer education programs are recommended to improve overall diet.
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11

Reynoso-Marreros, Isabel A., Perlita K. Piñarreta-Cornejo, Percy Mayta-Tristan, and Antonio Bernabe-Ortiz. "Effect of a salt-reduction strategy on blood pressure and acceptability among customers of a food concessionaire in Lima, Peru." Blackwell Publishing Ltd, 2018. http://hdl.handle.net/10757/624713.

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Aim: Limited information exists regarding the implementation of salt reduction strategies on collective food services, such as restaurants and food concessionaires. The present study aimed to assess the effect of a salt reduction strategy on blood pressure levels and food acceptability among customers of a food concessionaire. Methods: A quasi-experimental study with two phases was conducted. In the pre-intervention phase, the amount of salt used in food preparation was determined. In the intervention phase, a reduction of 20% in salt added to food preparations was implemented. Four hedonic tests and two blood pressure measurements were performed before and after the intervention implementation using standardised techniques. In addition, an evaluation of uneaten food was conducted daily on all customers' plates. Mixed linear regression models were generated to assess the effect of the intervention on blood pressure and acceptability. Results: A total of 71 workers were evaluated, mean age of 37.5 years, 57.8% females, who consumed the food of the concessionaire, on average, 4.4 (SD: 0.7) days per week. Systolic and diastolic blood pressure were reduced by 3.1 (P<0.001) and 2.9 (P<0.001) mmHg at the end of the study, respectively. The results of the hedonic tests and the uneaten food before and after the intervention did not vary significantly. Conclusions: The reduction of 20% of salt added to food from a concessionaire had a positive impact on the reduction of customers' blood pressure without reducing food acceptability. This strategy could be implemented in other contexts.
Revisión por pares
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12

Harper, Nigel Murray. "Effect of salt reduction on growth of Listeria monocytogenes in broth and meat and poultry systems." Diss., Kansas State University, 2011. http://hdl.handle.net/2097/13257.

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Doctor of Philosophy
Food Science Institute
Kelly J. K. Getty
Salt is used as a preservative in food. Reducing sodium in food, due to its link to hypertension, and replacing NaCl with other types of salt could have an effect on food safety. The main objective was to determine differences in salts and salt substitutes on growth of Listeria monocytogenes in broth and meat and poultry systems. Salts (NaCl, KCl, CaCl2, MgCl2, sea salt, and replacement salt) were added (0.5, 1, and 2.5%) to Listeria monocytogenes (five-strain cocktail) inoculated Listeria enrichment broth at 25 °C and sampled at 0, 24, and 48 h. Results showed that MgCl2, regardless of concentration, caused Listeria monocytogenes populations to grow approximately 0.6 log CFU/mL more (P < 0.05) than the other salts. Fresh ground beef, pork, and turkey with NaCl, KCl, CaCl2, MgCl2, sea salt, and replacement salt (2.0%) were inoculated with Listeria monocytogenes (five-strain cocktail) to determine growth/survival during 5 d at 4 °C to simulate a pre-blend process. Listeria monocytogenes populations significantly decreased (0.41 log CFU/g) during the storage time in beef, however no differences (P > 0.05) were observed over time in pork or turkey. Salt type did not affect (P > 0.05) Listeria monocytogenes populations during pre-blend storage. However, salts (MgCl2 and NaCl) allowed growth (P < 0.05) of aerobic populations during storage. Emulsified beef and pork products were processed with NaCl, KCl, sea salt and a NaCl/KCl blend (2%) and post-processed surface inoculated with Listeria monocytogenes (five-strain cocktail) to determine growth/survival at 4 °C for 28 d. Pork products showed greater (P < 0.05) Listeria monocytogenes population growth at all sampling times (0, 7, 14, 21, and 28 d) than beef products; whereas salt type had no effect on Listeria monocytogenes populations with sampling times pooled for data analysis. Although salt types were not shown to have an impact on Listeria monocytogenes growth/survival in pre-blend and emulsified post-processed surface inoculated meat products, pork and turkey pre-blends and emulsified pork had greater Listeria monocytogenes populations compared to beef products. These studies demonstrate that sodium reduction or replacement may not affect safety of pre-blends and emulsified meat and poultry products.
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13

Maier, Martin Verfasser], Michael [Akademischer Betreuer] [Kleyer, and Franz [Akademischer Betreuer] Bairlein. "Managing mainland salt marshes for breeding birds : interactions with plants, food and predation / Martin Maier. Betreuer: Michael Kleyer ; Franz Bairlein." Oldenburg : BIS der Universität Oldenburg, 2014. http://d-nb.info/1063087317/34.

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14

Maier, Martin [Verfasser], Michael [Akademischer Betreuer] Kleyer, and Franz [Akademischer Betreuer] Bairlein. "Managing mainland salt marshes for breeding birds : interactions with plants, food and predation / Martin Maier. Betreuer: Michael Kleyer ; Franz Bairlein." Oldenburg : BIS der Universität Oldenburg, 2014. http://d-nb.info/1063087317/34.

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15

Lewis, Ben Lewis. "DETERMINING FOOD RESOURCES FOR AMERICAN BLACK DUCKS WINTERING AND SPRING STAGING ON THE EASTERN SHORE OF VIRGINIA." OpenSIUC, 2016. https://opensiuc.lib.siu.edu/theses/2012.

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AN ABSTRACT OF THE THESIS OF Benjamin S. Lewis Jr., for the Master of Science degree in ZOOLOGY, presented on December, 2, 2015 at Southern Illinois University Carbondale. TITLE: DETERMINING FOOD RESOURCES FOR AMERICAN BLACK DUCKS WINTERING AND SPRING STAGING ON THE EASTERN SHORE OF VIRGINIA MAJOR PROFESSOR: Dr. Michael W. Eichholz I evaluated food availability and food preference for American black ducks (Anas rubripes) wintering and spring staging on the Eastern Shore of Virginia during 2006–2007 and 2007–2008. I estimated food availability by taking core and sweep net sample at 78 sites selected by a stratified random sample throughout our study area, representing 4 dominant wetland habitat types. Seed and invertebrate biomass found in each of these samples were converted to measurements of kilograms per hectare. I found that salt marsh and mudflat habitats contained the highest amount of invertebrate biomass, while freshwater habitats contained the highest amount of seed biomass. I estimated food preference by collecting crop samples from 76 foraging black ducks. Animal matter made up 73% of the aggregate percent biomass of all foods eaten by black ducks. Foods found in black duck crops were compared to their availability in the environment and classified as either selected for, avoided or consumed relative to their availability. Although they were not found to be the most abundant foods, amphipods (Gammarus spp), salt marsh snails (Melampus bidentatus) and ribbed mussels (Geukensia demissa) were foods selected for in black duck wintering habitats. These food items are found most predominantly in salt marsh and mudflat habitats. As may be expected these areas are identified as the most important habitats for black ducks wintering on the Eastern Shore of Virginia. Results from this study provide energetic supply data for bioenergetically based habitat conservation for black ducks in Virginia and in the Atlantic Flyway. I found that the density of food items available for wintering black ducks were lower than densities found in in the more northern wintering range of the black duck and considerably lower than estimates from the wintering regions of other species of dabbling ducks. By concurrently measuring food selection and availability I was also able to reliably determine food preference. Removing avoided food items from food availability estimates provides more accurate estimates of preferred food biomass and it is important for bioenergetically based habitat models to use estimates of preferred food biomass in determining habitat objectives. I found that when avoided food items are removed, estimates of available food biomass decrease substantially, (up to 97%) further emphasizing discrepancies in estimates of food availability between coastal black duck wintering areas and estimates from the wintering regions of other species of dabbling ducks.
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Kose, Fatma Selin. "Physiological And Biochemical Screening Of Different Turkish Lentil Cultivars Under Salt Stress Conditions." Master's thesis, METU, 2012. http://etd.lib.metu.edu.tr/upload/12615009/index.pdf.

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Salinity is the 2nd major limiting abiotic factor on plant growth. As a result of this, soil salinity greatly reduce the yield of the crop production by dual action on plants which are ionic toxicity and water deficit. Therefore, improvement of stress tolerance is greatly concerned. This study was performed to screen and select a salt-resistant and a salt-sensitive cultivar among 6 Turkish lentil cultivars (Lens culinaris M.) which are Ç
agil, Ç
iftç
i, Kafkas, Malazgirt, Seyran and Ö
zbek according to the physiological and biochemical properties. 12 days old lentil seedlings which were exposed to salt stress (100 mM NaCl and 150 mM NaCl) for 5 days as well as control groups analyzed physiologically by root-shoot fresh weights, and lengths
and biochemically by ion leakage, MDA, H
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17

Shrestha, Subash. "Ensuring Microbial Safety in Food Product/Process Development: Alternative Processing of Meat Products and Pathogen Survival in Low-Salt Cheddar Cheese." DigitalCommons@USU, 2012. https://digitalcommons.usu.edu/etd/1163.

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Most outbreaks of foodborne illness in the United States occur as a result of improper food-handling and preparation practices in homes or food establishments. Some food-safety recommendations that are difficult to incorporate into handling and cooking procedures have contributed to a gap between food-safety knowledge and the actual behavior. The first part (Chapter 3, 4) of this study sought to ensure microbial safety by establishing alternative processing of meat products that can be easily practiced by food-operators and consumers. In Chapter 3, a novel method was developed to thaw frozen chicken-breast by submersion in hot water at 60 °C, an appropriate temperature setting for foodservice hot-holding equipment. This method is rapid (compared to either refrigerator or cold-water thawing that also uses a significant amount of water), safe, and the final cooked-product sensory-quality was not different from refrigerator-thawed and cooked product (microwave thawing results in localized overheating). Chapter 4 developed marinade-cooking (91 °C) and holding (60 °C) procedures for hamburger-patties. Frozen patties were partially grilled and finished cooking in marinade. The moderate temperature of marinade cooking overcomes the chances of thick-patties being surface-overcooked while innermost portions remain undercooked as seen in high-temperature cooking methods (grilling and pan-frying). Consumers liked the marinade-finished cooked and held patties (up to 4 h) equally or more (holding-time dependent) compared to patties grilled and held in a hot-steam cabinet. Reducing salt in perishable foods including cheese is microbial-safety concern especially in their distribution and storage. The second part (Chapter 5, 6) of this study sought to evaluate microbial safety of low-salt hard-type cheese. Aged Cheddar cheeses were inoculated with either Listeria monocytogenes (3.5 log CFU/g) or Salmonella spp. (4.0 log CFU/g) and their survival or growth was monitored at 4, 10, and 21°C for up to 90, 90, and 30 d, respectively. Low-salt (0.7% NaCl) Cheddar formulated at pH 5.1 or 5.7 exhibited no-growth or gradual reduction in L. monocytogenes and Salmonella counts. The results suggest that low-salt Cheddar is as safe as its full-salt counterparts (1.8% NaCl) and that salt may only be a minor food-safety hurdle regarding the post-aging contamination and growth of L. monocytogenes and Salmonella.
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Johannesson, Hanna, and Josefin Svensson. "Saltreduktion genom upplevd och associerad multisensorik : konsumenters upplevelse av sälta i livsmedel genom ett hemtest samt en enkät." Thesis, Högskolan Kristianstad, Fakulteten för naturvetenskap, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-22115.

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I Sverige äter vi ca 11 g salt per dag, vilket är dubbelt så mycket som rekommenderat. Eftersom ett för högt saltintag innebär risker för hälsan, har livsmedelsföretag i ett Vinnovafinansierat projekt, på uppdrag av Regeringskansliet, gått ihop för att ta fram metoder för saltreduktion, bland annat en så kallat multisensorisk verktygslåda. Syftet med studien var att i ett sensoriskt hemtest undersöka om gillandet och upplevelsen av sälta skiljde sig mellan saltreducerade tomatsoppor med tillsatta kryddor eller aromer och en referenssoppa med ursprunglig salthalt. Ett andra syfte var att undersöka konsumenters upplevelse av sälta i livsmedelsprodukter som är vanligt förekommande i svensk matkultur, genom en enkätundersökning. I det sensoriska hemtestet visade det sig att två av de saltreducerade sopporna, en med chili och en med kryddblandning av basilika, vitlök och chili, upplevdes som mer salta än referenssoppan. Det fanns ingen statistisk signifikant skillnad i gillandet mellan sopporna, vilket betydde att de saltreducerade sopporna gillades lika mycket som referensen. I enkätundersökningen visade resultatet att de livsmedel som upplevdes saltast var bordssalt, sojasås, örtsalt samt rostade och saltade jordnötter. Flertalet livsmedel som innehöll en låg mängd eller inget salt alls, upplevdes ändå som salta. Studien visade att saltreduktion genom multisensorisk påverkan av en tomatsoppa var möjlig. I framtiden kan aromer eller toppings från livsmedel som associeras med salt användas i saltreducerade produkter.
In Sweden we eat about 11 g of salt per day, which is twice as much as recommended. Since too high salt intake poses risks to health, food companies in a project funded by Vinnova, on behalf of the Government Offices, have joined forces to develop methods for salt reduction, including a so-called multisensory toolbox. The aim of the study was to investigate in a sensory home use test, whether the acceptance and perception of salt differed between a salt reduced tomato soup compared to a reference soup. A second aim was to investigate consumers' perception of saltiness in food products that are commonly found in Swedish food culture, through a survey. In the sensory home use test, it turned out that two of the salt reduced soups, one with chili and one with spice blend, were perceived as most salty even though the reference soup had a higher salinity. There was no significant difference in the liking between the soups, which meant that the salt reduced soups were liked as much as the reference soup. In the survey, the results showed that the foods that were most salty were table salt, soy sauce, herb salt and roasted and salted peanuts. Most foods that contain a low or no salinity at all, were still perceived as salty. The study showed that salt reduction of a tomato soup, by multisensory influence, was possible. In the future, aromas or toppings from foods that are associated with salt can be used in salt reduced products.
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19

Zulkurnain, Musfirah. "Crystallization of Lipids under High Pressure for Food Texture Development." The Ohio State University, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=osu1500557652861233.

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20

Balitsis, Jennifer Kathryn. "Impact of Sodium Chloride on Liking of Cruciferous Vegetables." The Ohio State University, 2008. http://rave.ohiolink.edu/etdc/view?acc_num=osu1211986655.

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21

Ekdahl, Malin. "Salt-roasting of snack pellets : a study on the effects of a novel processing technique on product quality attributes and acrylamide content." Thesis, Högskolan Kristianstad, Fakulteten för naturvetenskap, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-21251.

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Snacks are often associated with chips and expanded snack products that generally known for their characteristic texture. These products are normally high in calories with a low content of nutrients and are therefore perceived as unhealthy by many consumers.In addition to their low nutrient content, they might be a source of acrylamide,which has been classified as human carcinogen by the European Food Safety Authority. The growing demand for healthier snack foods has led manufactures to begin experimenting with new processing techniques.  The aim of the study is to evaluate product qualities as affected by two different processing techniques of snack pellets. The more conventional expansion method of deep frying in oilis compared to roasting, using salt as a heat conductor. In order to evaluate the effect of salt-roasting, analyses of salt, fat, water and acrylamide content has been carried out. A sensory triangle test was conducted to determine if there is a difference in texture between snacks expanded using the two processing techniques.  Results indicate that salt-roastingmay have a positive effect by reducing the level of acrylamide in the product. Furthermore, salt-roasting provides a snack pellet with a lower fat content. However, the salt-roasting technique results in a higher salt content in the snack as compared to deep frying. The results from the triangle test shows that there was a significant (p=<0.005) difference between the texture of deep fried and roasted snack pellets. Based on the qualitative commentary of the panelists,  the salt-roasted snack pellets are smaller in size and have a harder and more compact texture compared to the deep fried ones.It is important to point out that results of the study are limited and should only be considered as indications.
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Sekaran, Shanthi N. "The prayer room : a novel, and, The salt of another earth : a critical study of food and culinary practice in Indian-American narratives of the immigrant experience." Thesis, University of Newcastle Upon Tyne, 2011. http://hdl.handle.net/10443/1233.

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This dissertation examines, creatively and critically, the role of gastronomy in Indian- American literature. The creative element consists of a novel entitled The Prayer Room. The critical component is titled The Salt of Another Earth: The Role of Food and Culinary Practice in the Indian-American Narrative of the Immigrant Experience. The Prayer Room tells the story of a married couple, George and Viji Armitage, both immigrants to Sacramento, California, individually tracing each protagonist’s immigrant experience. George, a native of Nottingham, finds himself in an anti-climactic version of the America he once idolised, and grows increasingly lackadaisical in his professional and personal lives. Viji, a Tamil Hindu, struggles to gain control over her domestic realm, and makes a personal refuge of her prayer room. Here, she displays pictures and statues of Hindu deities, and portraits of deceased loved ones. She compartmentalises her past successfully enough to manage her present, until the arrival of her English father-in-law, Stan Armitage. Stan’s presence challenges the integrity both of George and Viji’s marriage, and of their decision to migrate. The critical portion of this thesis analyses, alongside The Prayer Room, two immigrant-centred novels by Indian authors: Bharati Mukherjee’s Jasmine and Anita Desai’s Fasting, Feasting. Each novel features an Indian immigrant protagonist who leaves a native collective for life in the United States and, in the process, experiences a rebirth of the individualism which their collectives have silenced. This reawakening is reflected by each author’s treatment of culinary preparation and consumption. The Prayer Room’s culinary practice provides distinct commentary on the immigrant experience, but has been influenced by its literary predecessors. The aim of this dissertation is to explore how the commonality and divergence of culinary incidence in the three chosen texts reflect upon the nature of the Indian immigrant experience.
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Tice, Meghan A. "A Spoonful of Salt Helps the Vegetables Go Down: Exploring the Processing of Health and Nutrition-related Claims in Advertising." Thesis, Virginia Tech, 2011. http://hdl.handle.net/10919/32671.

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In light of recent persuasive appeals which promote a food productâ s health or nutritional benefits in advertisements, this exploratory study investigates the ways in which individuals read and understand health and nutrition-related claims in advertising and make subsequent judgments about the product, brand, and purchase intentions. Using the Elaboration-Likelihood model of persuasion, this study looks at how motivational (e.g., health consciousness, need for cognition) and ability (nutrition knowledge) factors influence attitudes toward three food products following exposure to manipulated advertisements containing a nutrition-related claim. Although the results do not demonstrate much support for the predicted relationships, the findings nonetheless provide researchers useful information that may benefit future studies.
Master of Arts
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Syarifuddin, Adiansyah. "Multi sensory integration as a strategy to compensate for sodium and fat reduction in food." Thesis, Dijon, 2015. http://www.theses.fr/2015DIJOS088.

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Au cours des dernières années, les autorités sanitaires ont recommandé une réduction de la teneur en sel et en gras dans la consommation alimentaire quotidienne. Cependant, les aliments à teneur réduite en sel et en gras sont souvent peu appréciés par les consommateurs, ce qui a amené au développement des recherches sur les stratégies possibles pour maintenir l’acceptabilité des aliments tout en réduisant les teneurs en ces ingrédients. Dans cette thèse, l’intégration multi-sensorielle et les cinétiques de libération du sel et des arômes mesurées in vitro ont été étudiés pour évaluer leur potentialité à compenser une réduction en sel et matière grasse d’un fromage modèle de composition variable et d’un fromage réel (type trappiste).Dans une première étape, une approche sensorielle a permis d’étudier les interactions multi-sensorielles arômes-saveurs-texture pour les formages modèles et réels. La structure et la perception sensorielle de vingt-quatre modèles fromagers variant en composition (2 niveaux de gras, 2 de sel, 2 de pH à l’emprésurage) et aromatisés avec un arôme de sardine (associé au sel), d'un arôme de beurre (associé au gras) ou non aromatisés (témoin) ont été caractérisés par des mesures rhéologiques (compression uniaxiale) et des mesures sensorielles (profil descriptif). Les résultats ont montré une influence de la composition sur la structure et la texture perçue des produits. Par ailleurs, l’arôme sardine a conduit à une perception plus salé ; l’arôme de beurre a permis de renforcer la perception du caractère gras. Toutefois cette influence des arômes sur les autres dimensions sensorielles est fonction de la texture des produits donc de leur composition et de leur structure. Ces résultats ont été étendus à des fromages réels avec toutefois des spécificités. Si l’arôme sardine renforce la perception du sel, seul l’arôme de beurre associé à l’arôme de sardine permet de renforcer le caractère gras.Dans une deuxième étape, une approche physico-chimique a été développée pour explorer les cinétiques de libération des stimuli odorants et sapides dans des conditions simulant la mastication in vitro à l’aide d’un simulateur de mastication. L’objectif était d’utiliser les données ainsi obtenues pour expliquer l’influence de la structure des produits et de leur déstructuration lors de la mastication sur les effets sensoriels observés dans la première étape. Les modèles fromagers et les fromages réels ont été ainsi étudiés. La libération des composés volatils a été évaluée en connectant le simulateur de mastication à un spectromètre de masse à pression atmosphérique (PTR-MS) ; la libération du sodium a été suivie grâce à une sonde de conductivité. Les résultats ont montré une influence des trois paramètres de composition (teneur en matière grasse, en sel et pH à l’emprésurage) sur les cinétiques de la libération des arômes. Cette variation dépend néanmoins de la nature de l’arôme suivi ; les arômes plus hydrophobes étant moins sensibles aux variations de la teneur en matière grasse et plus sensibles aux variations de pH et donc à la structure du produit. La cinétique de libération du sel lors de la mastication in vitro est aussi largement influencée par la composition et la structure des produits. Outre la teneur en sel qui conditionne les quantités libérées, la teneur en matière grasse et le pH à l’emprésurage module la cinétique de libération du sel. Au final, ces travaux montrent une importante contribution de la cinétique de libération et donc probablement de la temporalité des sensations dans perception globale du sel et de la matière grasse lors de la consommation d’un aliment complexe
In recent years, health authorities worldwide advise for a reduction of salt and fat in daily food consumption. However, foods with reduced salt and fat content are often not appreciated by consumers, Therefore, the formulation of low-salt-fat foods that maintain acceptability is a major concern in food research. In this thesis, the multi-sensory integration and release kinetics of flavor compounds were explored as strategies to compensate for salt and fat reduction in cheese products (model cheeses and real cheeses). The objective was to better understand the mechanisms leading to aroma and salt release during mastication and to evaluate how the matrix composition and structure influence salt and aroma release profile.Multisensory integration approach to compensate for salt and fat reduction was studied in a first step. The structure and sensory perception of 24 cheese models varying in composition (2 levels of fat, 2 salt, 2 pH at renneting) and flavored with either a sardine aroma (associated to salt), a butter aroma (associated to fat) or not flavoured (control) were characterised by rheological measurements (uniaxial compression) and sensory evaluation (descriptive analysis). The results demonstrated an influence of the composition on the products structure and perceived texture. Furthermore, a significant saltiness enhancement was induced by sardine aroma while significant fat perception enhancement was induced by butter aroma. However, this influence of the aroma on other sensory dimensions depends on the texture of the products thus on their composition and structure. These results have been extended to real cheeses but with specificities. If the sardine flavor enhanced the perception of salt, only butter-sardine-flavor enhanced the perception of fat.In a second step, a physico-chemical approach was developed to explore the release kinetic of flavor compounds during in vitro breakdown using a chewing simulator. The aim was to use these data to explain the influence of the structure of model cheeses and real cheeses and their breakdown during chewing on sensory effects observed in the first step. Volatile compounds release was monitored by connecting the chewing simulator to a proton transfer reaction-mass spectrometry (PTR-MS), while salt release was monitored using a conductivity probe. Results showed that product composition and structure (fat, salt and pH at renneting) influenced aroma release, which however depends on the nature of the aroma: the more hydrophobic compounds are less sensitive to variations in fat content and more sensitive to variations in pH and therefore to the products structure. The salt release kinetic during in vitro chewing was also influenced by the composition and structure of the products. Indeed, beyond salt content which determined the amount of salt released, fat content and the pH at renneting modulated the release kinetic. In conclusion, this work showed a significant impact of the flavor compounds release kinetic and probably of temporality of sensations on the overall perception of salt and fat when consuming a complex food
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Shah, Manoj Kumar. "Characterizing the Impact of Stress Exposure on Survival of Foodborne Pathogens." Diss., North Dakota State University, 2019. https://hdl.handle.net/10365/29389.

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Bacterial pathogens transmitted by the fecal-oral route endure several stresses during survival/growth in host and non-host environments. For foodborne pathogens, understanding the range of phenotypic responses to stressors and the environmental factors that impact survival can provide insights for the development of control measures. For example, the gastrointestinal system presents acidic, osmotic, and cell-envelope stresses and low oxygen levels, but Listeria monocytogenes can withstand these stresses, causing illnesses in humans. Survival/growth characteristics may differ among L. monocytogenes strains under these stressors due to their genetic diversities. Our knowledge of such phenotypic characteristics under bile and salt stresses are inadequate. In this dissertation, variation in growth characteristics was observed among L. monocytogenes strains under bile and osmotic stresses with no evidence of cross-protection, but rather an antagonistic effect was observed with the formation of filaments when pre-exposed to 1% bile and treated with 6% NaCl. This shows that variation in stress adaptability exists among L. monocytogenes strains with the ability to form filaments under these conditions. Similarly, Salmonella survival in soil is dependent on several factors, such as soil, amendment types, moisture, irrigation, and desiccation stress. In this study, the use of HTPP (heat-treated poultry pellets) was investigated as a soil amendment in the survival/growth of Salmonella in soil extracts mimicking runoff events, and in soil cultivated with spinach plants to assess its safety for use for an organic fertilizer. The presence of HTPP in soil increased S. Newport survival with a greater likelihood of its transfer to and survival on spinach plants. Increased microbial loads and rpoS mutant showed decreased growth/survival in soil extracts, however, rpoS was not important for survival in soil under the tested conditions showing possible lack of desiccation stress. These results show that HTPP provided nutrients to the Salmonella for increased growth and survival in soil extracts and soil, respectively, which show that the use of treated BSAAO to soils may still require appropriate mitigation to minimize Salmonella Newport contamination of leafy greens in the pre-harvest environment. Overall, the results in this study increased our understanding of L. monocytogenes and Salmonella phenotypic adaptation to stressful environments.
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Roenbaugh, Tawnya Leigh. "Effect of intrinsic factors on growth of listeria monocytogenes in sliced deli turkey." Thesis, Kansas State University, 2011. http://hdl.handle.net/2097/11967.

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Master of Science
Food Science Institute
Elizabeth Boyle
Intrinsic factors impact Listeria monocytogenes growth in ready-to-eat poultry products. Sliced deli turkey was formulated with in-going concentrations of 1.5% NaCl or 0.75% NaCl/0.75% KCl, 0 ppm or 200 ppm NaNO[subscript]2, and using 10% or 45% pump for a total of 8 treatments. Turkey roasts were sliced and inoculated with a 5-strain L. monocytogenes cocktail or peptone water (control), vacuum packaged, and stored at 4[degree]C. Treatments were sampled on days 0, 7, 14, 21, 28, 42, 63, and 91 of storage to determine L. monocytogenes mean log growth and aerobic plate count (APC). The pH, water activity, residual nitrite concentration, and percent fat, moisture, protein, and sodium were measured using control treatments on each sampling day. There was a nitrite by day and a percent pump by day interaction (P<0.05) for L. monocytogenes and APC populations. Listeria monocytogenes populations in treatments containing 200 ppm NaNO[subscript]2 were 0.70 to 2.39 log CFU/cm[superscript]2 lower compared with products formulated with 0 ppm NaNO[subscript]2. Using 10% pump reduced L. monocytogenes populations by 0.62 to 1.50 log CFU/cm[superscript]2 on days 7 to 28 and at day 63 compared with 45% pump treatments. Incorporating 1.5% NaCl or 0.75% NaCl/0.75% KCl into formulations did not affect (P>0.05) L. monocytogenes populations during storage. On days 7 through 91, APC populations were 0.76 to 2.96 log CFU/cm[superscript]2 lower with inclusion of 200 ppm NaNO[subscript]2 compared to 0 ppm NaNO[subscript]2. There was a treatment by day interaction (P<0.05) for L. monocytogenes populations and APC. The initial inoculum level of L. monocytogenes averaged 2.21 log CFU/cm[superscript]2 and was similar (P>0.05) for all treatments on day 0. Listeria monocytogenes populations increased (P<0.05) from day 0 to 14 by 1.30 to 5.04 log CFU/cm[superscript]2. Overall, L. monocytogenes populations increased during storage and by day 91 L. monocytogenes populations were similar regardless of NaNO[subscript]2 level used except for treatments formulated with 0.75% NaCl/0.75% KCl and 10% pump. Listeria monocytogenes and APC populations were influenced by nitrite concentration and percent pump, while inclusion of NaCl or NaCl/KCl did not affect L. monocytogenes growth during refrigerated storage in vacuum packed sliced deli turkey.
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Pires, Maria Inês Garcia. "Redução do teor de sal em fiambre de peru." Master's thesis, Universidade de Lisboa, Faculdade de Medicina Veterinária, 2020. http://hdl.handle.net/10400.5/20952.

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Dissertação de Mestrado Integrado em Medicina Veterinária
Este trabalho teve como objetivo o desenvolvimento de fiambres de peru com teor de sal reduzido de forma a ir de encontro ao padrão de consumo atual no qual os consumidores procuram produtos mais saudáveis. Os fiambres foram produzidos a partir de peitos de peru e diversos ingredientes de acordo com a receita original da Empresa X. Foram produzidos três lotes, em dias diferentes, do fiambre de peru com o teor de sal total da receita original e do fiambre com redução de 25% do teor de sal. Adicionalmente foi produzido um terceiro produto com redução de 25% de sal mais adição de um aroma comercial. De forma a caracterizar e determinar a vida útil dos produtos foi efetuada a avaliação físico-química e microbiológica dos produtos. Para tal foi estabelecido um período de armazenamento de 36 dias e consideraram-se seis momentos (T0, T15, T21, T25, T30 e T36) de determinações químicas e análises microbiológicas. A análise sensorial foi efetuada com um questionário baseado numa escala Just About Right a um painel de 108 provadores no momento T0 para todos os lotes. Foi ainda efetuado um Teste Triangular em T0 para o lote 2. A avaliação físico-química permitiu caracterizar os produtos quanto ao teor de humidade, cloretos, cor e pH. A contagem de indicadores microbiológicos incidiu em microrganismos Aeróbios totais a 30ºC, Bactérias ácido láticas e Coliformes. A avaliação microbiológica revelou que não existem diferenças significativas entre o fiambre de peru original e aquele com redução de 25% do teor de sal sendo possível reduzir o sal neste tipo de produto sem ter de adicionar outros ingredientes e respeitando o período de vida útil estabelecido de 36 dias. A nível físico-químico as únicas diferenças significativas detetadas foram no parâmetro cor, mais especificamente em L* (luminosidade) e em a* (vermelho). A análise sensorial demonstrou uma aceitação por parte dos consumidores e até mesmo, em alguns casos, a preferência do produto com menor teor de sal. O Teste Triangular por seu lado mostrou que os provadores não conseguiam detetar diferenças entre os dois produtos. O fiambre com adição de aroma não demonstrou qualquer vantagem a nível sensorial. De um modo geral o fiambre com redução de 25% de sal sem adição de qualquer outro ingrediente parece viável sendo que os únicos parâmetros que podem, eventualmente, beneficiar de algumas melhorias são a textura e a suculência.
ABSTRACT - This work aimed to develop cooked turkey hams with reduced salt content in order to meet the current consumption pattern in which consumers are looking for healthier products. The cooked hams were produced from turkey breasts and various ingredients according to the original recipe from Company X. Three batches were produced, on different days, of a cooked turkey ham with the total salt content according to the original recipe and of a cooked ham with a 25% reduction in the salt content. Additionally, a third product was produced with a 25% salt reduction plus the addition of a commercial flavor. In order to characterize and determine the shelf-life of the meat products, the chemical and microbiological evaluation of the products was carried out. For this purpose, a storage period of 36 days was established and six moments (T0, T15, T21, T25, T30 and T36) of chemical determinations and microbiological analyzes were considered. Sensory analysis was performed with a questionnaire based on a Just About Right scale to a panel of 108 tasters at the time T0 for all lots. A Triangular Test was also carried out for lot 2 at T0. The physical-chemical evaluation allowed to characterize the products in terms of moisture content, chlorides, color and pH. The count of microbiological indicators focused on total aerobic microorganisms at 30ºC, lactic acid bacteria and coliforms. The microbiological evaluation revealed that there were no significant differences between the original turkey ham and the one with a 25% reduction in the salt content, making it possible to reduce the salt in this type of product without having to add other ingredients and respecting the established shelf life of 36 days. At the physical-chemical level, the only significant differences detected were in the color parameter more specifically in L* and in a*. Sensory analysis showed acceptance by consumers and even, in some cases, the preference of the product with the lowest salt content. The Triangular Test in turn showed that the tasters were unable to detect differences between the two products. The flavored ham did not show any sensory advantage. In general, ham with a 25% salt reduction without adding any other ingredients seems viable, since the only parameters that may eventually benefit from some improvements are texture and juiciness.
N/A
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Hill, Jillian. "The development of a street-food vending model that offers healthy foods for sale." University of the Western Cape, 2016. http://hdl.handle.net/11394/4995.

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Philosophiae Doctor - PhD
Background: Street foods (SF) contribute significantly to the nutritional intake of adults and children in developing countries. They are inexpensive and a major source of income for a vast multitude. A major concern is the so-called ‘nutrition transition’, which has led to an increase in foods high in saturated fats, trans fats, sugar and salt, along with processed food items sold on urban community streets in developing countries. These foods contribute to nutritional disorders in the communities where consumed. South Africa’s stable unemployment rate, estimated at 25%, has further influenced business growth in the informal sector, particularly SF vending. As such, a well-developed SF-vending model (SFVM) could potentially address the challenges of unemployment and improve the nutritional status of poorer South Africans. Aim: To develop a sustainable SFVM for selling healthy and safe SF in the City of Cape Town enabling street vendors to make a decent living, and consumers to make healthy choices regarding food purchasing. Methods: This cross-sectional study employed mixed methodology (collecting qualitative and quantitative data). The study was conducted in three phases. Phase 1a: Situation Analysis. This a SF-vendor survey which collected a) socio-demographic factors, b) vendors’ business operational models, c) food items sold, d) available facilities, e) challenges faced, f) certification, and g) nutrition knowledge using a validated questionnaire. An observational checklist capturing data on the appearance of vendors, their stalls, available equipment and type of food sold, supplemented this survey. Phase 1b: A consumer survey included collecting, a) socio-demographic factors, b) purchasing habits, c) consumption preferences, and d) nutrition knowledge using a validated questionnaire. Phase 2a: Semi-structured-interviews and focus group discussions with Environmental Health Officials and Economic Development Officials from the City of Cape Town were conducted to explore the existing -vending regulations and/or policies in the City of Cape Town and gain insight into the SF-vending operations from a regulatory perspective. Phase 2b: A document review was conducted to identify existing regulations and policies on SF vending. Phase 3: conducted in three steps: Step 1, data integration of the previous phases. Step 2, a participatory action research component checking the relevance, acceptability and practicability of identified themes and resulting components from Step 1. Step 3, development of the proposed SFVM using the findings of the previous two steps. Data Analysis: Quantitative data were analysed using IBM SPSS, 2010 Statistics version 23. Descriptive statistics and cross-tabulations were used to analyse data. Qualitative data were thematically analysed using the qualitative data software package Atlas ti 7.5.7.Results: Phase 1a: vendors in the Cape Town and surrounding areas work long hours up to seven days a week making a minimal income. Types of food items sold by vendors, their nutrition knowledge and hygiene practices were not ideal. A major lack in basic facilities existed. Phase 2a: SF consumers indicated spending a significant amount of their income on SF, and are open to buying healthier options should these be available. Phase 2a: government officials thought the SF-vending business should be guided by national legislature and provincial bylaws, and felt strongly about nutrition and health education for vendors and consumers. Phase 2b: thirteen regulations and bylaws applicable to SF vending were sourced. Phase 3: Data from the previous phases were integrated within a socio-ecological framework to develop the proposed SFVM. The components of this model are divided into four areas, i.e. a business component, food and nutrition component, hygiene component, and a vending cart. Conclusion: The four components in the proposed SFVM take into account various elements of the socio-ecological framework, i.e. intrapersonal/individual, interpersonal, the physical environment/community and the policy environment. This SFVM should be piloted, evaluated, adapted and before rolling it out on a large scale to test its effectiveness.
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Oliveira, Aline Silva de. "Contribuição do sódio, avaliação da percepção do gosto salgado e aceitação de preparações em uma Unidade de Alimentação e Nutrição." Universidade de São Paulo, 2016. http://www.teses.usp.br/teses/disponiveis/6/6138/tde-08112016-160059/.

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Introdução. A hipertensão arterial é um importante problema de saúde pública e está diretamente associada à ingestão de sódio. As fontes de sódio na alimentação são diversas, como alimentos processados, sal adicionado durante o preparo das receitas, acrescido à mesa ou inerente aos alimentos. Em todo o mundo ocorrem iniciativas para reduzir o consumo de sal, e estas envolvem estratégias como a reformulação de produtos pela indústria de alimentos e também a elaboração de guias para os serviços de alimentação. Objetivo. Avaliar a contribuição de sódio das preparações para uma refeição e a percepção sensorial dos comensais em relação à quantidade de sal e aceitação de preparações em uma Unidade de Alimentação e Nutrição. Metodologia. Foram selecionadas 10 receitas representativas do padrão de cardápio de uma Unidade de Alimentação e Nutrição que são preparadas com frequência. Estas receitas tiveram seu preparo acompanhado para a elaboração de fichas técnicas e a quantidade de sódio foi calculada de maneira indireta, através de tabelas de composição de alimentos. Após a padronização das receitas estas foram servidas e avaliadas pelos comensais quanto à quantidade de sal na preparação e sua aceitação, por meio de uma escala mista e hedônica, respectivamente. Resultados. O cálculo da quantidade de sódio das preparações demostrou que uma refeição completa, composta por alguns dos pratos analisados, pode oferecer ate 3.287 mg de sódio, superando em 3,4 vezes a recomendação do PAT para grandes refeições e em 64% a recomendação da OMS para o consumo diário de sódio. Foram aplicados 1616 questionários válidos para identificar a percepção da quantidade de sal e aceitação de preparações. Em uma escala de 0 a 6 pontos, todas as preparações foram consideradas pelos avaliadores com quantidade moderada de sal e com aceitação superior a 4 pontos. Não apresentaram correlação entre a percepção do sal e a sua aceitação. Conclusão. Todas as preparações apresentaram grande quantidade de sódio que excede as recomendações. A quantidade de sal das preparações, para esse grupo, não está em excesso e dentro do padrão de aceitação. É importante que a unidade reavalie suas receitas a fim de diminuir a quantidade de sal utilizada e de ingredientes fonte de sódio.
Introduction. Hypertension is a major public health problem and is directly related to sodium intake. Sodium in food sources are diverse, such as processed foods, salt added during preparation of recipes, added to the table or inherent to food. Worldwide occur initiatives to reduce salt intake, and these involve strategies such as product reformulation by the food industry and also the preparation of guides to food services. Objective. Assess the collaboration of sodium in a meal and evaluate the sensory perception of the diners about the amount of salt and acceptance of preparations in a food service. Methodology. We selected 10 representative recipes of a standard menu of a food service that are prepared regularly. These recipes had their preparation followed for the preparation of technical files and the amount of sodium was calculated indirectly, through food composition tables. After the standardization of the recipes, they were served and evaluated by the consumers as the amount of salt in the preparation and their acceptance by a mixed and hedonic scale, respectively. Results. The calculation of the amount of sodium of the preparations demonstrated that a full meal composed of some of the dishes analyzed, can provide up to 3,287 mg of sodium, exceeding by 3.4 times the recommendation of the PAT for large meals and 64% the recommendation of OMS for daily sodium intake. 1616 valid questionnaires were applied to identify the perception of the amount of salt and acceptance preparations. On a scale of 0 to 6 points, all preparations were considered by evaluators with moderate amount of salt and with high acceptance of 4 points. No correlation between the perception of salt and its acceptance was presented. Conclusion. All preparations showed a great amount of sodium that unfeasible the consumption within the recommendations. The amount of salt added in the preparations for this group is not in excess and in the standard acceptance. It is important that the unit re-evaluate their recipes in order to reduce the amount of salt used and sodium source ingredients. Describers:
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Coêlho, Michella Soares. "Obesidade Induzida por Restrição Crônica no Consumo de Sal na Dieta: Avaliação do Perfil Hormonal e do Apetite em Ratos Wistar." Universidade de São Paulo, 2001. http://www.teses.usp.br/teses/disponiveis/42/42136/tde-07032002-143329/.

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Em nosso laboratório foi demonstrado que ratos submetidos à restrição crônica de sal na dieta apresentaram maior peso corpóreo (PC), menor sensibilidade à insulina e alterações pressóricas em comparação com ratos submetidos à sobrecarga crônica de sal na dieta. No presente estudo, o objetivo foi avaliar alguns mecanismos de obesidade e alterações hormonais associados à dieta hipossódica. Foram utilizados ratos Wistar machos submetidos à dieta hipo (HO: 0,15% NaCl), normo (NO: 1,27% NaCl) ou hipersódica (HR: 7,94% NaCl) desde o desmame até 12 semanas de idade. Nestes animais foram realizadas medidas de pressão arterial (PA), freqüência cardíaca (FC), consumo de ração, PC, perfil dos hormônios [leptina (LEP), GH, insulina (INSh - anticorpo anti-insulina humana), T3, T4 e TSH] e decaimento da 125I-insulina (DEC-INS). O consumo de ração foi avaliado durante sete dias consecutivos com um (1G) ou quatro (4G) ratos por gaiola de plástico e com um rato por gaiola metabólica (1GM). O PC também foi medido neste período. Glicemia (GLI) e insulinemia (INSr - anticorpo anti-insulina de rato) basais foram quantificadas antes da realização do estudo do DEC-INS. Para avaliar o DEC-INS, foi injetado 1mCi de 125I-insulina humana pelo cateter implantado na veia jugular, após 6 a 8 horas de jejum fisiológico. As amostras de sangue foram coletadas pelo cateter implantado na carótida a cada 30 segundos durante 2 minutos e depois a cada 1 minuto até 10 minutos de experimento. Os resultados obtidos demonstraram que ratos submetidos à dieta HR apresentaram maior PA em comparação a ratos em dieta NO e HO. Os ratos submetidos à dieta HO apresentaram menor FC cardíaca em relação ao grupo NO. A avaliação de ingestão alimentar revelou que ratos em dieta HR consumiram maiores quantidades de ração (1G e 4G) em comparação com ratos em dieta NO e HO. O grupo HO apresentou maior PC em comparação com os grupos de ratos NO e HR. Os ratos em dieta HR ou HO apresentaram níveis diminuídos de LEP em comparação com ratos submetidos à dieta NO. Os ratos que receberam dieta HO apresentaram níveis elevados de INSr em comparação com ratos em dieta HR e NO. Os ratos em dieta HR apresentaram níveis elevados de T4 total e níveis reduzidos de TSH em comparação com animais em dieta NO e HO. INSr e GLI basais foram maiores nos ratos em dieta HO do que nos ratos que receberam dieta HR e NO. O DEC-INS (decaimento exponencial) foi mais rápido no grupo HR demonstrado por meio de menor meia-vida da 125I-insulina. Os resultados sugerem que maior PC nos ratos sob restrição salina crônica é devido a maior eficiência metabólica (maior PC e menor consumo de dieta) que pode estar relacionada com alterações hormonais e com a dieta HO. Palavras-chave: Pressão arterial, sal, sódio, ingestão alimentar e perfil hormonal.
Previous studies from our laboratory have shown that chronic salt restriction decreases blood pressure, increases insulin resistance, and body weight (BW) in Wistar rats. The aim of this study was to evaluate some mechanisms of obesity and hormonal alterations associated with chronic salt restriction. Male Wistar rats were fed a low (LSD: 0,15% NaCl), normal (NSD: 1,27% NaCl), or high salt diet (HSD: 7,94% NaCl) from weaning. At the 12th week of age, tail-cuff blood pressure (TCBP), intra arterial blood pressure (BP), heart rate ((HR), food intake, BW, hormonal levels [leptin (LEP), growth hormone (GH), insulin (INSh - antibody anti-human insulin), T3, T4 and TSH] and 125I insulin decay study (DECAY-INS) were measured. To evaluate the food intake and body weight, each dietary group was divided in 3 subgroups, according to housing conditions: one (1C) or four (4C) rats per cage and one rat per metabolic cage (1MC) for daily food consumption and BW determinations during 7 days. Fasting plasma glucose (GLU) and insulin (INSr - antibody anti-rat insulin) were measured before the DECAY-INS. To evaluate the DECAY-INS, 1mCi human 125I-insulin was injected through the jugular catheter after 6-8 hours of food restriction. Blood samples were withdrawn through the carotid catheter every 30 sec during 2min, and in sequence, every 1 min for additional 10 minutes. 125Iinsulin was determined by RIA for human insulin. Rats on HSD had higher intra arterial BP and TCBP compared to rats on NSD and LSD. Heart rate was lower on LSD than on NSD. In all housing conditions, BW was higher on LSD than on NSD and HSD. Food intake was higher on HSD (1C and 4C) than on NSD and LSD. Plasma GH and LEP were higher on NSD than on the 68 other two groups. Plasma INSh was higher in LSD compared to HSD and NSD rats. Plasma total T4 was higher on HSD than on the NSD and LSD, TSH was lower on HSD than on NSD and HSD, and T3 was not different among all groups. Fasting GLU and INSr were higher on LSD compared to HSD and NSD rats. The exponential insulin decay was faster on HSD demonstrated by a lower 125I-INS half-life. These results suggest that obesity in rats on chronic LSD is due to a higher metabolic efficiency (higher body weight and lower diet consumption), that may be related to the hormonal consequences of LSD. Key Words: blood pressure, salt, sodium, food intake and hormonal profile.
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31

Du, Buisson Petro-Mare. "Improving the meat quality of Blesbok (Damaliscus Dorcas Phillipsi) and Springbok (Antidorcas Marsupialis) through enhancement with inorganic salts." Thesis, Stellenbosch : University of Stellenbosch, 2006. http://hdl.handle.net/10019.1/2291.

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Thesis (Msc (Animal Sciences))--University of Stellenbosch, 2006.
This research had a dual purpose, firstly to study five muscles (M. biceps femoris, M. longissimus et lumborum, M. rectus femoris, M. semitendinosus and M. supraspinatus) of the blesbok (Damaliscus dorcas phillipsi) and springbok (Antidorcas marsupialis) in terms of the physical and chemical meat quality characteristics, and secondly, to investigate the effects of inorganic salt enhancement on the physical, chemical and sensory meat quality characteristics. The muscles differed significantly for the investigated characteristics, with the exception of a* value, chroma, and ash percentage, which did not differ in either blesbok or springbok. Furthermore, no muscle differences were found in fat percentage in blesbok or protein percentage in springbok meat. Muscle differences were found in the stearic acid (C18:0) composition, the percentage saturated fatty acids (SF) and the polyunsaturated: saturated fatty acid ratio (P:S) of the blesbok. Only linoleic acid (C18:2) as a percentage of the total fatty acids differed significantly amongst the springbok muscles. The shear force values were found to be significantly lower in the enhanced samples (blesbok: 25.16 vs. 43.75 N/1.27cm; and springbok: 23.96 vs. 34.89 N/1.27cm), which means that the enhanced muscles were more tender. The enhanced muscles of both species were found to have lower values for all investigated colour characteristics. Moisture values were found to be higher in all the enhanced muscles (blesbok: 76.53% vs. 74.38%; and springbok: 75.34% vs. 73.37%). The lower fat and protein contents of the enhanced muscles can possibly be ascribed to a diluent effect caused by the water added as part of the inorganic salt injection (blesbok: fat, 1.86% vs. 2.22%, protein, 19.61% vs. 21.67%; and springbok: fat, 1.84% vs. 2.14%, protein, 21.23% vs. 23.26%). Major changes in the mineral contents were expected between the two treatments and in both species the enhanced muscles had higher phosphorus, potassium, sodium and copper values, but lower magnesium, iron and zinc levels than the untreated muscles. Analytical sensory analyses were performed on the M. biceps femoris and M. longissimus et lumborum samples of both species. Tenderness and juiciness were significantly higher in the enhanced muscles. Although salty taste was significantly higher in the enhanced muscles due to the addition of the inorganic salt solution, it remained acceptable. Analytical and consumer sensory analyses were performed on blesbok and springbok M. longissimus et lumborum samples prepared in a stock mixture. The outcome of the analytical sensory analysis was similar to the analytical results reported above. The consumer sensory analysis showed that consumers preferred the enhanced blesbok and springbok muscles, with a significant improvement in consumers’ likeness of enhanced vs. untreated meat. This study provides important insights into the muscle differences of two of the most common game species currently utilised in South African meat production. It confirms that both species can be marketed as a low fat organic red meat source well capable of filling the modern consumer’s nutritional and health needs. It also shows that enhancing game meat with an inorganic salt solution might be a very useful processing tool to use to further game meat acceptability in terms of tenderness and juiciness as game meat is often experienced as being dry and less tender because of its lower fat content and the use of incorrect preparation techniques.
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32

Cotton, James Timothy. "Salt tectonics in compressional fold and thrust belts." Thesis, Imperial College London, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.267734.

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33

Liu, H. "The kinetics of salt diffusion within and into foods." Thesis, University of Leeds, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.233206.

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34

Doughty-Jones, Gemma. "The influence of fold and salt-wall growth on deepwater sedimentary systems in an active salt mini-basin, offshore Angola." Thesis, Imperial College London, 2014. http://hdl.handle.net/10044/1/49409.

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Interactions between deepwater sedimentary systems and growing coeval salt structures result in the development of unique morphological features. This thesis focuses on controls on the formation and development of these features in a deforming deepwater passive margin setting, offshore Angola. Using 3D seismic datasets and well data, the evolution of basin-bounding structures and infill history of a salt withdrawal mini-basin are investigated, focusing on fan lobe complexes and mass transport complexes (MTCs). Structural restoration, isopachs and sediment accumulation rate maps are used to describe the basin evolution, with rates of change of bed length of individual structures calculated using biostratigraphic data. Early sedimentation on the slope was dominated by erosional channel complexes (33.9 - 18.26 Ma). Subsequently, salt movement and a concomitant increase in the growth rate of the basin-bounding anticlines, led to the formation of MTCs (18.26 - 8.29 Ma). Two types of MTC are examined: 1. laterally extensive deposits which thin onto structures and were sourced from the contemporaneous shelf; 2. small-scale MTCs sourced from basin-bounding structures. As salt movement continued, the basin became largely enclosed and ponded fans developed (8.29 - 5.58 Ma). Four lobe complexes imaged in unprecedented detail are investigated, revealing systematic changes in sediment entry point, fan shape and orientation through time. Combining observations on spatial distribution of sedimentary systems with maps showing the rate of growth of structures within the mini-basin and observations of the variations in stratal relationships through time, the following can be concluded: • ponded fan deposition occurred during low growth rate intervals (rate of change of bed length < 10 mMa-1). The lobe complex shape resulted from their passive response to relict topography from preceding high rate of change of bed length periods, • regional MTC deposits respond passively to structural growth and relict topography, being preferentially deposited in bathymetric lows, whilst • channels and local MTCs respond actively to medium and high growth rate structures; channel pathways change in response to structures with bed length change rates > 15 mMa-1.
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35

Purdy, Joanna Mary Alexandra. "Sensory quality and consumer acceptance of reduced salt ready meals." Thesis, Ulster University, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.252430.

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36

Henderson, Kelsey. "Reverse Osmosis as a Chemical-Free Technology for the Removal of Nutrients from Cure Meat Processing Wastewater." The Ohio State University, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1563470474960378.

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37

Brian, Janet Margaret. "The local implementation of the Sale of Food and Drugs Act, 1875." Thesis, Open University, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.429547.

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38

Classen, Matthieu, and Sarah Heggemann. "How German consumers identify sustainable food products at the point of sale." Thesis, Högskolan Kristianstad, Fakulteten för ekonomi, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-20869.

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The rise of sustainable food products in Germany highlights the desire of German consumers for food which was produced with respect to the three themes of sustainability, the environment, animal welfare and social aspects. Despite this development, previous research showed, that labels and claims used at the POS to promote sustainable food products, cause difficulties for consumers such as distrust or consumer confusion when searching and evaluating these products. The purpose of this thesis is to examine whether the German supermarket and discounter customers are able to understand sustainable information at the POS and consequently identify sustainable food products. In order to examine this, a qualitative approach was chosen where nine semi-structured interviews with German consumers were conducted. The interviews contained an experimental part, where the consumers’ search and evaluation processes were tested. The results of this thesis show that difficulties in identifying sustainable food products exist in terms of trustworthiness of the information provided on the products especially in case of brand names and unknown sustainability labels. Furthermore, spin-off effects between sustainable products and less sustainable, conventional products were observed, where a positive evaluation of a sustainable product, negatively affected the evaluation of another product. Next to these difficulties, motivational conflicts were found to be a major obstacle for consumers when evaluating sustainable products. These findings implicate that manufactures and retailers need to carefully choose which and how they present sustainable information at the POS, as this is decisive for the successful search and evaluation process of their customers.
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Soledad, Mary Cheryl M. "Development of a Reformed Swiss Cheese Product Without Emulsifying Salts." The Ohio State University, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=osu1291091655.

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40

Bouhlal, Sofia. "Consequence of salt, sugar and fat content modifications in foods on children's preference and intake." Thesis, Dijon, 2011. http://www.theses.fr/2011DIJOS110/document.

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Contexte : En France, le Programme National Nutrition Santé (PNNS) est en charge d’appliquer les recommandations visant à diminutions les quantités de sel, de sucre et de matières grasses dans les aliments. Cependant, l’effet de ces réductions sur les préférences et les consommations est mal connu. Objectifs : Ce travail vise à comprendre l'impact des variations de sel, de sucre et de matières graisses dans les aliments, sur les préférences et les consommations alimentaires des enfants.Méthodes : Des études ont été menées dans l’environnement habituel du repas des enfants (crèche ou cantine scolaire), aux heures normalement prévue pour le déjeuner et / ou le goûter.Résultats : Concernant le saccharose, l'ajout d'une faible quantité paraît suffisant pour induire un prise alimentaire; ainsi, le saccharose peut être réduit sans affecter les préférences ni les consommations alimentaires. Dans la mesure où le gras est concerné, la suppression ou l’ajout de beurre n'a pas eu un impact immédiat sur la consommation des haricots verts ou celle des pâtes. Quant aux produits allégés en matière grasse, ils semblent être bien acceptés par les enfants et les adultes. Concernant le sel, sa réduction semble plus délicate et devrait donc être considérée avec prudence. Par ailleurs, nos résultats mettent en évidence la dissociation entre l'effet positif et directe du sel sur les préférences et les consommations d’un côté, et son rôle sur l'apprentissage de l’autre.Conclusions : Les qualités sensorielles des aliments sont importantes pour le comportement alimentaire. Cependant, alors qu’il semblerait que des réductions de sucre et de gras sont possibles, contribuant ainsi à réduire l'apport énergétique, celles concernant le sel doivent être considérées avec prudence
Background: In France, the National Nutrition and Health Programme (“Programme National Nutrition Santé” or “PNNS”) is in charge of implementing the recommendations aiming at reducing salt, sugar and fat quantities in foods. However, the extent to which this might impact children’s food preferences and intake is limited. Objective: The present work aimed at understanding the impact of varying salt, sugar and fat variations in foods, on toddlers and children’s food preferences and intake. Methods: Studies were conducted in toddlers’ and children’s natural eating environment (nursery and school canteen), at their usually scheduled lunch and/or snack times. Results: Concerning sucrose, the addition of a low amount seems enough to trigger intake; thus, sucrose can be reduced without affecting food preferences and intake. As far as fat is concerned, suppressing or adding butter did not have an immediate impact on toddlers’ green beans or pasta intake. Besides, low-fat products seem to be well accepted by toddlers and adults. Concerning salt, its reduction seems more puzzling and should be considered cautiously. Our results highlighted dissociation between the direct positive effect of salt on food preferences and intake, and its role on learning. Conclusions: Food sensory qualities are important for eating behaviour. Although it seems that reductions of sugar and fat in foods are possible, thus helping to reduce energy intake, those concerning salt should be considered cautiously
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Pla, de Casacuberta Oriol. "Salt tectonics in contractional fold belts, the Kuqa foreland basin and thrust belt case (Tarim basin, China)." Doctoral thesis, Universitat de Barcelona, 2019. http://hdl.handle.net/10803/668459.

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The thesis presented here spins off from the 2-year oil-industry project entitled “Salt Tectonics Modelling at Kuqa Foreland Fold and Thrust Belt, Tarim Oilfield” that was a collaboration between the American-based company China Petroleum Corporation (CNPC USA) and GEOMODELS Research Institute (via Fundació Bosch i Gimpera). This research project stems from the need to understand the structural character and evolution of the Kuqa fold- and-thrust belt (NW Xina) in order to identify exploration targets at the Mesozoic subsalt level. Specifically, the aim of the study was to identify exploration targets at the Paleogene subsalt structural level of the Kuqa foreland basin and adjoining fold and thrust belt, in particular beneath the Qiulitage fold-and-thrust system. In this scenario, the project research was focused on the definition and understanding of the different salt structures, their relationship with the geodynamic context and the different types of related hydrocarbon traps. To achieve these objectives, it was agreed to carry out six regional cross-sections, three of them balanced and restored as well as eleven balanced cross-sections of the Qiulitage fold-and-thrust system, three of them restored. In addition, regional structural maps were produced showing the salt and subsalt structures as well as their relationships with salt distribution and thickness. This line of research has been complemented with the realization of eight numerical discrete-element models and eight scaled sandbox analogue models of tectonic wedges incorporating variations in the rheology of a weak layer and in the syn- kinematic sedimentary rate. In order to accomplish these tasks, the company provided around 1500 km of 2D seismic lines and geophysical logs from numerous wells drilled in the area. In addition, two field campaigns were organized between June (15 days) and September 2015 (21 days) where structural data were collected to recognize the surface structure of the Kuqa fold-and-thrust belt. Moreover, several transects were realized during these field campaigns to recognize the surface expression of interpreted structures in the seismic lines. In this context, this thesis deals only with the results obtained from the structural analysis based on surface and subsurface data and analogue modelling. These results are presented in this manuscript which includes the following chapters. CHAPTER 1 that provides a summary of the thesis. CHAPTER 2 which provides a general introduction to the geology and the kinematic evolution of the Tian Shan intraplate range. Then, the chapter focuses in the southern frontal structure of the central Tian Shan Range, the Kuqa fold-and-thrust belt, describing both the stratigraphy and the main features of its structure. Finally, the main objectives of this thesis are presented. CHAPTER 3 that deals with the structural analysis carried out in the Kuqa fold-and- thrust belt with the field and subsurface data. The chapter shows the input data and the interpretation of both surface and subsurface data. The chapter describes the obtained results of three regional cross-sections as well as the regional structural maps of salt distribution and thickness. In addition, the chapter provides a kinematic evolution of the Kuqa fold-and-thrust belt and discusses the main parameters controlling it. CHAPTER 4 that describes the data, methodology, procedure and results obtained in the analogue modelling experiments. These experiments where designed to analyze the influence of the rheological properties of two superimposed décollement layers but mainly the one of the syn-tectonic sedimentation. So, after a brief introduction to the purpose of the experimental program and the methodology used, this chapter describes the experimental results separating them according to the applied syn-kinematic sedimentary rate. Then, the obtained results are compared and discussed mainly focusing on: the influence of the mechanical properties of a weak layer; the syn-kinematic sedimentary rate in the geometry and kinematics of brittle-viscous tectonic wedges; as well as the interaction between sub-salt and salt-detached structures. CHAPTER 5 which compares the experimental results with the structure and kinematic of the Kuqa fold-and-thrust belt defined from our structural field and subsurface analyses that is described in the Chapter 3. CHAPTER 6 which depicts the main conclusions of this thesis. CHAPTER 7 formed by the references mentioned throughout the text.
El cinturó de plecs i encavalcaments de Kuqa, situat a l’avantpaís meridional de la serralada del Tian Shan occidental, va ser deformat contractivament durant el Mesozoic superior i el Cenozoic tal com queda registrat a les seqüències sin-tectòniques continentals. A més a més, la seva evolució estructural va ser fortament controlada per la presència de sal sin- orogència (d’edat Eocè-Oligocè) i dels décollements pre-sal. En aquest context, presentem un conjunt de sis talls geològics, tres d’ells restituïts, a través del cinturó de plecs i encavalcaments de Kuqa que proporcionen una nova interpretació de la estructura per sota de les evaporites, en la qual els materials paleozoics i mesozoics estan deformats per un apilament d’encavalcaments involucrant (i) un sistema d’encavalcaments de pell fina desenganxats en nivells de carbó triàsics-juràssics, i (ii) un conjunt d’encavalcaments de basament de vergència nord. Les restitucions regionals mostren tres estadis evolutius pel cinturó de plecs i encavalcaments de Kuqa: i) una extensió mesozoica menor; ii) una compressió primerenca (Cretaci superior fins Miocè inferior) amb taxes d’escurçament i sedimentació baixes; i iii) un estadi de compressió tardana (Pliocè superior-Pleistocè) caracteritzat per un creixement major i progressiu de les taxes d’escurçament i sedimentació. Per tal d’esclarir la influència de la taxa de sedimentació, els canvis laterals en la reologia dels décollements, i la interacció entre décollements en l’estil de deformació de l’avantpaís de cinturons de plecs i encavalcaments presentem un estudi experimental que inclou quatre models analògics 3D inspirats en el cinturó de plecs i encavalcaments de Kuqa. Els resultats experimentals mostren que augmentant la taxa de sedimentació es retarda el desenvolupament d’estructures contractives frontals desenganxades a la sal, afavorint la formació i reactivació d’encavalcaments i retro-encavalcaments a les zones internes. El nostre estudi revela que a mesura que la viscositat del décollement pre-cinemàtic augmenta la deformació es propaga lentament cap a l’avantpaís. Per altre banda, les estructures sub-sal poden: (i) determinar la extensió areal de la sal i per tant l’extensió del cinturó de plecs i encavalcaments desenganxats en ell i, (ii) retardar o inclús prevenir la propagació de la deformació sobre el nivell salí cap a l’avantpaís.
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42

Starkey, Malcolm Paul. "Commerce and subsistence : the hunting, sale and consumption of bushmeat in Gabon." Thesis, University of Cambridge, 2004. https://www.repository.cam.ac.uk/handle/1810/251940.

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43

Martínez, Micaelo Nieves Beatriz. "Nutritional Immunotherapy: targeting immunometabolism with bioactive food compounds." Doctoral thesis, Universitat Rovira i Virgili, 2014. http://hdl.handle.net/10803/401827.

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La immunoteràpia nutricional es basa en fomentar la salut mitjançant el consum de compostos bioactius presents de manera natural en els aliments, com les procianidines, un tipus de flavonoid, i/o l’àcid docosahexaenoic (DHA), un àcid gras omega-3, optimitzant la funcionalitat del propi sistema immune i millorant així el seu paper com a responsable de la preservació de l’organisme enfront desestabilitzadors de la homeòstasis. La recerca que aquesta tesi abasta es centra en el paper del perfil nutricional en la regulació de la interacció immunitat-metabolisme (immunometabolisme). Amb aquesta finalitat, en la primera part del treball presentat en aquesta tesi, es va determinar si els macròfags, les cèl•lules efectores de la immunitat innata, poden percebre de manera diferencial la composició de la dieta. Hem demostrat que els compostos bioactius dels aliments modulen, a nivell molecular, l’activació dels macròfags. A més, aquest efecte immunomodulador és dependent del compost, on factors intrínsecs com les propietats químiques o nutritives són determinants per la seva bioactivitat. La segona part va tenir com a objectiu determinar el paper primordial del patró nutricional en la regulació de la interacció entre el sistema immune i el metabolisme. Utilitzant un model d’obesitat induïda per la dieta es va inferir que, mentre una dieta hipercalòrica provoca un deteriorament de l’immunometabolisme, el consum de bioactius pot enfortir-ne la relació. A la tercera part, es va analitzar el paper de les interaccions gen-dieta en l’expressió fenotípica dels trets associats amb la obesitat. Per aquest motiu, dos races de rates congènites, fenotípicament diferents, van ser sotmeses a un desequilibri immunometabòlic com a conseqüència de la ingesta d’una dieta hipercalòrica. Es va deduir que les interaccions entre els factors genètics i nutricionals són fonamentals per a la susceptibilitat d’un genotip a l’obesitat induïda per la dieta. Hem establert que el perfil nutricional és una eina poderosa per orientar la funcionalitat de l’eix immunometabòlic. A més, arribem a la conclusió que compostos bioactius presents en els aliments poden millorar-ne l’eficiència d’aquest eix, promovent així un estat saludable.
La immunoterapia nutricional se basa en fomentar la salud mediante el consumo de componentes bioactivos presentes de forma natural en los alimentos, como las procianidinas, un tipo de flavonoides, o el ácido docosahexaenoico (DHA), un ácido graso omega-3, optimizando la funcionalidad del propio sistema inmune y mejorando así su papel como responsable de la preservación del organismo frente a desestabilizadores de la homeostasis. La investigación que engloba esta tesis se centra en el papel del perfil nutricional en la regulación de la interacción inmunidad-metabolismo (immunometabolismo). Con esta finalidad, en la primera parte del trabajo presentado es esta tesis, se determinó si los macrófagos, las células efectoras de la inmunidad innata, pueden percibir de manera diferencial la composición de la dieta. Hemos demostrado que los compuestos bioactivos de los alimentos modulan, a nivel molecular, la activación de los macrófagos. Además, este efecto immunomodulador es dependiente del compuesto, donde factores intrínsecos tales como sus propiedades químicas o nutritivas son determinantes para su bioactividad. La segunda parte tuvo como objetivo determinar el papel primordial del patrón nutricional en la regulación de la interacción entre el sistema inmune y el metabolismo. Utilizando un modelo de obesidad inducida por la dieta se infirió que, mientras una dieta hipercalórica provoca un deterioro del immunometabolismo, el consumo de bioactivos pueden fortalecer su estrecha relación. En la tercera parte, se analizó el papel de las interacciones gen-dieta en la expresión fenotípica de los rasgos asociados con la obesidad. Para ello, dos razas de ratas congénitas, fenotípicamente diferentes, fueron sometidas a un desequilibrio immunometabólico como consecuencia de la ingesta de una dieta hipercalórica. Se dedujo que las interacciones entre los factores genéticos y nutricionales son fundamentales para la susceptibilidad de un genotipo a la obesidad inducida por la dieta. Hemos establecido que el perfil nutricional es una herramienta poderosa para orientar la funcionalidad del eje immunometabólico. Además, llegamos a la conclusión que compuestos bioactivos presentes en los alimentos pueden mejorar la eficiencia de este eje, promoviendo así un estado saludable.
Nutritional immunotherapy is based on promoting health through the dietary intake of natural bioactive compounds found in food, such as the procyanidins and docosahexaenoic n-3 polyunsaturated fatty acid (DHA), optimising the functionality of the host’s own immune system and improving its role in the preservation of the body against destabilisers of homeostasis. The research that this thesis encompasses is focused on the role of the nutritional profile in the regulation of immunometabolism. To accomplish this purpose, in the first part of the work presented in this thesis, we determined whether macrophages, the effector cells of innate immunity, could differentially sense dietary composition. We demonstrated that bioactive food compounds modulate, at the molecular level, the functionality of macrophages by hindering macrophage activation. Furthermore, this immunomodulatory effect is compound-dependent, relying on the intrinsic factors of each compound, such as chemical and nutritional properties, to determine its bioactivity. The second part was aimed at determining the role of the dietary pattern within the complex crosstalk of immunity and metabolism using an in vivo model of diet-induced obesity. We determined that immunometabolic regulation depends on the nutritional profile. While a diet based on foods with a high energy content can weaken immunometabolism, the presence of bioactive foods can strengthen the relationship. Within the third part, we evaluated the role of gene-diet interactions in the phenotypic expression of obesity-related complex traits. Using a diet-induced obesity model, two distinct genetic backgrounds (phenotypically different inbred rat strains) were immunometabolically challenged. Our results revealed that interactions between genetic and dietary factors are fundamental for the susceptibility of a genotype to diet-induced obesity. We established that the nutritional profile is a powerful tool to target the functionality of the immunometabolic axis. We further concluded that bioactive compounds present in food improve the efficiency of this axis, thereby promoting a healthy state.
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Boualapha, Chanthilath Visith Chavasit. "Iodine stability and sensory quality of fermented fish and fish sauce fermented by using iodated salt /." Abstract, 2008. http://mulinet3.li.mahidol.ac.th/thesis/2551/cd412/4838150.pdf.

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Jonsson, Josefina. "Sustainable Business : A Case Study of Oatly and Saltå Kvarn." Thesis, Uppsala universitet, Institutionen för arkeologi och antik historia, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-324654.

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This case study presents the factors that define a sustainable entrepreneurship in theory and how a sustainable business can be presented in practice. The questions that will be answered are: (1) How do Oatly and Saltå Kvarn implement sustainable practices within their organisations? (2) How do the representatives of Oatly and Saltå Kvarn perceive the impact that sustainable practices have on business results? (3) How do the representatives of Oatly and Saltå Kvarn use sustainability to create innovation? (4) How are attitudes and values related to the organisation of sustainable practices in Oatly and Saltå Kvarn? Also, I will present how different practices of sustainable business is related to each other and how it can be implemented in theory. To retrieve as much useful information as possible I have collected material by conducting a literature study and semi-structured interviews with one representative from Oatly ab and one representative from Saltå Kvarn ab. The interviews aim to give the reader of this thesis an in-depth and detailed perspective of the chosen organisations. I conduct a qualitative research method where my aim is to present an exemplification of the subject and provide the reader with a deep analysis of the chosen companies in the paper. There are several motives behind why a company choose to move in a more sustainable direction and therefore engage in some practices. There might be a strong value based core at the foundation of the business or it can be a reaction of the trends in society. The reasons are many, and it is possible to see the different engagements in different levels of socio-economic management thinking. Businesses that are engaged in single issues can be defined as mere philanthropy or a compliance issue. Corporations that have taken their engagements one level further see their responsibilities related to their core business. That is, it is integrated within their business model. These firms can engage in explicit responsibility management or integrative business models. The thesis is concluded in the definition of sustainable entrepreneurship where the business itself contributes to urgent societal as well as ecological challenges by having it in their core competences. By having this new innovative approach, the sustainable entrepreneurship at its finest would increase value for business as well as increased value for society by fostering social innovations.
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Stenberg, Peter. "Viloämnesomsättning bland elitidrottare : Validering av mätutrustning samt ekvationer med hänsyn till kroppssammansättning och symtom på relativ energibrist." Thesis, Umeå universitet, Institutionen för kostvetenskap, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-158542.

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Bakgrund Viloämnesomsättning (RMR) kan uppskattas med ekvationer eller mätas med indirekt kalorimetri och är en viktig parameter i idrottsnutritionistens arbete att ta hänsyn till vid upprättandet av kostråd. Sänkt RMR kan vara en del av symtombilden beträffande relativ energibrist (RED-S).  Syfte Mäta RMR hos kvinnliga och manliga elitidrottare med metoden indirekt kalorimetri. Studera överenstämmelsen mellan Oxycon Pro och Fitmate Pro samt fyra RMR-ekvationer. Undersöka förekomsten av symtom på RED-S bland de kvinnliga deltagarna och utreda eventuella samband beträffande RMR och/eller kroppssammansättning. Metod RMR undersöktes på 13 manliga och elva kvinnliga elitidrottare med två olika utrustningar; Oxycon Pro (RMRref) och Fitmate Pro med metoden indirekt kalorimetri. RMR uppskattades med fyra ekvationer; Harris Benedict, Cunningham, Mifflin St Jeor och 4-komponent, med och utan hänsyn till kroppssammansättning och metabol kostnad för olika kroppskomponenter. Deltagarnas kroppssammansättning analyserades med bioimpedans. De kvinnliga deltagarna fick skatta symtom på RED-S med frågeformuläret Low Energy Availability in Females Questionnaire (LEAF-Q). Resultat Fitmate Pro överskattade RMR för kvinnor (367±246 kcal) och män (365±149 kcal) jämfört med RMRref (p≤0.001). Uppskattat RMR med 4-komponent visade ingen signifikant skillnad jämfört med RMRref bland både kvinnor (p=0,965) och män (p=0,373). Ekvationen Mifflin St Jeor skiljde sig heller inte signifikant jämfört med RMRref bland de manliga deltagarna (p=0,215). Sex av de elva kvinnliga deltagarna skattade för symtom för RED-S. Det fanns ingen skillnad beträffande RMR och kroppssammansättning mellan de med symtom på RED-S och de utan. Konklusion Fitmate Pro visade dålig överensstämmelse med RMRref. Ekvationen     4-komponent som baseras på kroppssammansättning och metabol kostnad för olika kroppskomponenter uppskattade RMR hos manliga och kvinnliga elitidrottare i linje med RMRref. Symtom på RED-S avspeglades inte i sänkt RMR eller avvikelser i kroppssammansättning bland kvinnliga elitidrottare.
Background Resting metabolic rate (RMR) is an important factor to be considered when setting up an appropriate dietary strategy. RMR can be measured with indirect calorimetry or estimated with RMR equations. RMR can decrease because of reduced energy availability.   Objective Measure RMR in female and male elite athletes. Compare RMR measurements from Oxycon Pro (RMRref) with Fitmate Pro and four RMR equations. Investigate the prevalence of relative energy deficiency (RED-S) among female athletes and examine any possible correlation regarding RMR and/or body composition.  Method (s) RMR was measured in 13 male and eleven female elite athletes with indirect calorimetry; Oxycon Pro (RMRref) and Fitmate Pro. RMR was also estimated with four equations; Harris Benedict, Cunningham, Mifflin St Jeor and 4-component (which includes metabolic cost for different body compartments). Body composition was analyzed with bioimpedance. Symtoms of RED-S was evaluated with Low Energy Availability in Females Questionnaire (LEAF-Q). Results Fitmate Pro consistently measured higher RMR values compared to RMRref; +367±246 kcal in females and +365±149 kcal in males. Estimations of RMR with 4-component equation did not differ significantly compared with RMRref in females (p=0,965) and males (p=0,373). Equation by Mifflin St Jeor did not deviate from RMRref in males (p=0,215). Six females showed symtoms of RED-S according to LEAF-Q. There were no differences between those with symtoms compared to those without symtoms of RED-S regarding RMR and body composition. Conclusion Fitmate Pro did not show agreement with RMRref. Equation 4-component showed best agreement with RMRref in both females and males. There were no differences in body composition or RMR between females who reported symptoms of RED-S compared to those who did not.
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Carlson, Jenny, and Malin Westlund. "Vinglasets betydelse för gillande av vin samt vin och choklad i kombination." Thesis, Örebro universitet, Restaurang- och hotellhögskolan, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-76883.

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Velázquez, Estrada Rita María. "Evaluation of the efficacy of Ultra-High Pressure Homogenization technology to improve the safety and quality of liquid foods and especially of orange juice." Doctoral thesis, Universitat Autònoma de Barcelona, 2011. http://hdl.handle.net/10803/84017.

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El principal objetivo de esta tesis ha sido evaluar la capacidad de la tecnología de ultra alta presión de homogeneización (UHPH) como alternativa a la pasteurización convencional para garantizar la seguridad y calidad de los alimentos líquidos. Para probar la eficacia de la UHPH y garantizar la seguridad microbiana de los alimentos se inoculó Listeria monocytogenes y/o S. enterica serovar Senftenberg 775W en diferentes alimentos líquidos como son huevo entero líquido, leche y zumo de frutas (naranja y uva). y se trataron a 150, 200 y 250 MPa en el caso del huevo liquido y a 200, 300 y 400 MPa en el de leche y zumos de frutas, realizándose la evaluación de su supervivencia durante el almacenamiento en refrigeración a 4ºC durante 20 días en las muestras de huevo y 12 días en las muestras de leche y zumo de frutas. Los recuentos de células viables y dañadas se realizaron utilizando agar triptona soya enriquecida con extracto de levadura y el mismo medio suplementado con sal. Para evaluar los factores que pudieran afectar a la inactivación bacteriana en la eficacia del tratamiento UHPH, se estudió la influencia de la concentración bacteriana baja (3 log CFU/ml) y alta (7 log CFU/ml) en huevo y leche, así como la influencia del contenido de grasa en leche (0.3, 3.6, 10, y 15% de grasa). Adicionalmente, con la finalidad de explicar algunos de los resultados de supervivencia de los patógenos inoculados en los zumos de frutas se estudió la eficacia a la respuesta de ácido tolerancia (ATR) en la protección de Listeria monocytogenes y S. enterica en fase exponencial o estacionaria en zumo de naranja y uva conservados a 4 y 25ºC. En huevo, el tratamiento a 250 MPa disminuyo los recuentos de Salmonella enteritidis serovar Senftenberg 775W a niveles similares a los obtenidos en la pasteurización térmica, produciéndose una disminución posterior por debajo de los límites de detección durante el almacenamiento 4ºC, aunque se detecto su presencia. En las muestras de leche (0.3 and 3.6%), se observó que 300 y 400 MPa dañaban considerablemente a L. monocytogenes, pero durante el almacenamiento fue capaz de recuperarse y desarrollarse. No obstante, los mayores valores de letalidad se consiguieron en las muestras de leche con un contenido de 15 y 10% de grasa. En las zumos, el tratamiento a 400 MPa inactivó completamente Salmonella enteritidis serovar Senftenberg 775W, este cepa se mostró mas sensible que L. monocytogenes a los tratamientos UHPH aplicados. Sin embargo, al finalizar el periodo de almacenamiento del zumo de uva control y homogenizado no se detectaron recuentos de L. monocytogenes, lo que podría ser atribuido a la presencia de compuestos naturales de la uva con efecto antilisteria. La respuesta de ácido tolerancia se indujo a L. monocytogenes y Salmonella enteritidis serovar Senftenberg 775W para evaluar si se presentaba un efecto protector ante estrés por acidez. Se observó que las células en fase estacionaria mostraban una resistencia natural a pH bajos. Tomando como modelo al zumo de naranja, se evaluó el efecto de la UHPH en la actividad enzimática (pectin metilesterasa) y microbiológica (bacterias aerobias mesófilas, psicotrófas, ácido lácticas y levaduras), en los atributos físicos (turbidez y distribución del tamaño de partícula), en las propiedades bioactivas (contenido de Lacido ascórbico, carotenoides y polifenoles), en la actividad antioxidante y en otros los parámetros generales de calidad (color, pH, °Brix, acidez titulable, azúcares reductores y índice de oscurecimiento no enzimático). Los tratamientos UHPH aplicados consistieron de dos temperaturas de entrada (10 o 20ºC), tres niveles de presión (100, 200 y 300 MPa) y dos tiempos de retención (≤ 0.7 o 30 segundos). Los resultados se compararon con los resultados obtenidos por pasteurización térmica (1 o 2 min a 90 ºC). Los tratamientos de UHPH iguales o superiores a 200 MPa fueron igualmente efectivos que la pasteurización para el control de la actividad enzimática y de las bacterias alterantes del zumo no apreciándose actividad enzimática ni incremento de los recuentos microbianos tras 50 días de almacenamiento a 4ºC. Los zumos tratados por UHPH tuvieron la mejor distribución de tamaño de partícula y los mejores valores de turbidez en comparación con los zumos pasteurizados, obteniendo una mayor reducción de del tamaño de partícula en las muestras tratadas a 300 MPa. La retención de L-acido ascórbico y carotenoides dependió de la presión aplicada y específicamente de la temperatura alcanzada durante el tratamiento. El contenido de flavonoides se incrementó en el zumo con los tratamientos por UHPH, obteniendo el mayor contenido a 200 y 300 MPa. Además, los zumos tratados por UHPH mostraron niveles de capacidad equivalente antioxidante trolox (TEAC) mayores que los de los zumos frescos o pasteurizados. Además, se realizó un estudio sensorial de preferencia y aceptabilidad en zumo homogeneizado en las condiciones consideras de elección (20ºC de temperatura de entrada y 300 MPa) y se evaluó la vida útil a 6ºC y 20ºC por 90 días. En el estudio de aceptabilidad, la muestras tratada por UHPH obtuvieron la menor puntuación en términos de valoración de color con respecto a la muestra pasteurizada. Durante los 90 días de almacenamiento a 6ºC los recuentos de las muestras tratadas por UHPH así como las pasteurizadas se mantuvieron por debajo del límite de detección (1 Log CFU/ml).
The main objective of this thesis has been to evaluate the capacity of the ultra-high pressure homogenization (UHPH) technology as alternative to the conventional pasteurization in ensuring the safety and quality of liquid foods. To test the effectiveness of the technology to guaranty the microbial safety of foods we inoculated strains of Listeria monocytogenes and/or S. enterica serovar Senftenberg 775W into different liquid foods such as whole egg, milk and fruit juices (orange and grape). They were submitted to a single cycle of UHPH treatment at 150, 200 and 250 MPa for liquid whole egg and at 200, 300, and 400 MPa for milk and fruit juices. The effectiveness of the UHPH treatments over low (3 log CFU/ml) and high (7 log CFU/ml) bacteria loads was evaluated in both liquid whole egg and milk. Moreover, the influence of milk fat content (0.3, 3.6, 10, and 15% of fat) in the Listeria monocytogenes inactivation by UHPH treatments was also studied. Samples counts were followed during of storage at 4ºC over 20 days for liquid whole egg and 15 days for milk and fruit juices. Viable and injured bacterial counts were evaluated by means of a differential plating method using tryptone soy agar enriched with yeast extract and the same medium supplemented with salt. Additionally, with the purpose to explain some of the results of the survival of pathogens inoculated in fruit juices, the effectiveness of the response acid tolerance (ATR) on the protection in the exponential or stationary phase of Salmonella Seftenberg and L. monocytogenes inoculated in orange and grapefruit juice during their conservation at 4 °C and 25ºC was studied. In liquid whole egg, UHPH treatments at 250 MPa effectively reduced Salmonella enteritidis serovar Senftenberg 775W to similar levels than reported for thermal pasteurization. Surviving Salmonella counts decreased below the detection limit during the storage of the liquid egg at 4ºC, although Salmonella was immunologically detected during all the storage period. In milk samples which a low fat concentration (0.3 and 3.6 %), pressures of 300 and 400 MPa damaged considerably L. monocytogenes cells but they were able to recover and grow up during the subsequent cold storage. Nevertheless, higher lethality values were achieved in milk with the highest fat content (15 and 10%). In fruit juices, UHPH treatments at 400 MPa inactivated completely Salmonella enteritidis serovar Senftenberg 775W, being this strain more sensitive than L. monocytogenes to the UHPH treatments applied. However, in grape juice L. monocytogenes viable counts were undetectable at the end of storage in both control and pressurized samples, which could be attributed to the presence of natural compounds with antilisterial effect. Acid tolerance response (ATR) was induced in L. monocytogenes and Salmonella enteritidis serovar Senftenberg 775W to assess if it was able to protect cells from a most severe acid stress. Cells in stationary phase, used on the UHPH experiment with juices, showed a natural resistance to low pH values. Taking orange juice as food model, we also evaluated the effect of UHPH treatments on enzymatic activity (pectin methylesterase PME) and microbiological (mesophilic aerobic bacteria, psychrotrophic aerobic bacteria, lactic-acid bacteria and yeast) spoiling activity, as well as on physical attributes (cloud stability and particle size distribution), bioactive properties (L-ascorbic, carotenoid and polyphenol content), antioxidant activity and other general quality parameters (color, pH, °Brix, titratable acidity, reducing sugars and non-enzymatic browning index). In this case the UHPH treatments used consisted in combinations of two inlet temperatures (10 or 20ºC), three pressures (100, 200 or 300 MPa) and two holding times (≤ 0.7 or 30 seconds). Results were compared with two thermal pasteurization treatments (1 or 2 min at 90 ºC). UHPH treatments above 200 MPa were as effective as pasteurization to control both PME activity and spoilage bacteria in orange juice. Neither pectin methyl esterase activity nor microbial counts increased significantly after 50 days of storage at 4ºC. UHPH treated juices showed a better particle size distribution and cloudiness values than the pasteurized juices. In particular, the smallest particles were observed in samples treated at 300 MPa. L-ascorbic acid and carotenoid retention of orange juice depended on the high pressure used and more specifically on the maximum temperature achieved during the UHPH treatment. Content of flavonoids in orange juice increased after the UHPH treatments, achieving the maximum concentration in the samples treated at 200 and 300 MPa. Moreover, UHPH treated juices showed higher levels of trolox equivalent antioxidant capacity (TEAC) values than did fresh and heat-treated samples. Additionally, a preliminary sensorial test of preference and acceptability was made with the orange juice treated at 20ºC of inlet temperature and 300 MPa. Moreover with these samples a shelf-life test was carried out by 90 days at 6ºC and 20ºC. In the consumer acceptability study, the UHPH samples in term of color obtained the lowest score. Microbial counts of both UHPH treated and pasteurized samples kept below of the detection limit (1 Log CFU/ml) during the 90 days of storage at 6ºC.
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Åhlgren, Rosanna. "Mjölkkor i köttdisken? : En flermetodsstudie om konsumentens och producentens tankar kring nötkött samt hur alternativ produktion går till och smakar." Thesis, Umeå universitet, Institutionen för kost- och måltidsvetenskap, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-184147.

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Bakgrund Det har kommit nya rekommendationer om minskad köttkonsumtion, för hälsan och en hållbar produktion. Kött har funnits i kosten länge och innehåller hög-kvalitéts protein. Samtidigt har medvetenheten kring hållbar köttkonsumtion ökat bland konsumenter. I Sverige konsumeras också stora mängder mjölkprodukter som kommer från de 304 397 mjölkkor som finns i landet.Syfte Att undersöka vilka faktorer som är viktiga för konsumentens val av nötkött, hur alternativ produktion av nötkött går till, samt hur det påverkar smak och kvalité.Metod En webbaserad enkät till konsumenter (n=197) angående deltagarnas konsumtion och tankar kring nötkött. Intervju med ägarna till ett jordbruksföretag med ett alternativt sätt att jobba med pensionerade mjölkkor innan slakt. Som en kompletterande metod användes ett smaktest med ryggbiff från mjölkkor.Resultat Deltagarna ville ha svenskt nötkött från djur som blivit bra behandlade. Rekommendationer kring minskad konsumtion av nötkött var välkänt bland deltagarna och de som var medvetna om rekommendationerna hade i större utsträckning ändrat sina matvanor (p<0,040). Intervjun beskrev ett alternativt sätt att slut-föda pensionerade mjölkkor på en ren gräsdiet av lokalt odlat gräs. Detta gav ökad muskelvikt, förändrad smak och bättre möjligheter att ta tillvara en, i ägarnas ögon, outnyttjad resurs. Smaktestet visade ingen signifikant skillnad i gillande överlag av två olika biffar från mjölkko.Slutsats Svenskt kött från djur som blivit bra behandlade var det viktigaste för deltagarna och går i linje med alternativt produktionssätt av pensionerade mjölkkor. Medvetenhet om rekommendationerna fanns, men endast en tredjedel hade ändrat sina matvanor. Deltagarna hade en positiv inställning till ett högre pris för kött. Kanske kan ett högre pris vara fördelaktigt både för minskad konsumtion och ett mer hållbart produktionssätt.
Background There are new recommendations that intake of red meat should be reduced for health and production benefits. Meat has been a good source of high-quality protein and part of the everyday diet for a long time. The awareness of sustainable production amongst the consumers is increasing. In Sweden, a lot of dairy products is also consumed and comes from 304 397 dairy cows. Objective Explore which factors that affects the consumer when buying beef, how alternative production of meat works, and how it affects the flavor and quality. Methods A web-based survey to consumers (n=197), containing questions of consumption and thoughts regarding meat. An interview with the owners of an agriculture business working with finish-feeding dairy-cows before slaughter. A sensory taste test was conducted with two different types of sirloin from dairy cow. Results Swedish beef from cows that had been well treated was the most important aspects for the participants when buying meat. The recommendations were well known and the participants with knowledge of the recommendations had changed their eating habits to a greater extent (p<0,040). The interview showed an alternative way of feeding dairy cows with a diet of locally grown grass after milkproduction ended. It allows the dairy-cow to gain muscle weight and change the flavor of the meat. It’s also a way of using an overlooked resource. The sensory tests showed no significance in the overall acceptance between the two beef products.Conclusion Swedish meat from animals that had been well treated was most important and goes in line with the alternative production of retired dairy-cows. Eating habits hadn’t changed much even though the recommendations were well known. The participants were positive towards paying more for meat. A higher price could be beneficial for both consumption reduction and sustainable production.
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Gràcia, Julià Alvar. "Laser cooking system applied to a 3D food printing device." Doctoral thesis, Universitat Autònoma de Barcelona, 2019. http://hdl.handle.net/10803/667255.

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Se ha desarrollado un sistema innovador de cocción de alimentos basado en el calentamiento por radiación infrarroja (IR) mediante un láser de CO2 (IR Láser CO2) teniendo en cuenta que el agua posee una elevada capacidad de absorción electromagnética en la longitud de onda del IR Láser CO2. El sistema de cocción se ha adaptado en una impresora 3D de alimentos y se ha diseñado con los siguientes requerimientos: 1) cocción en un área delimitada; 2) capacidad de control de la temperatura de cocción; 3) las dimensiones físicas de la lámpara de CO2 deben adaptarse a la impresora 3D de alimentos; 4) el consumo de energía debe ser compatible con la capacidad de la impresora 3D de alimentos; 5) el sistema debe ser controlado por software; 6) versatilidad para cocinar mientras se imprime el alimento o después de la impresión. En el presente estudio se han usado dos sistemas de cocción por IR Láser CO2. Primero se usó una grabadora y cortadora con IR Láser CO2 en la que se establecieron unas condiciones específicas que permitieron la cocción de hamburguesas de ternera, puré de patatas y masas de pizza. Después se desarrolló un nuevo sistema de cocción integrado en la impresora 3D de alimentos formado por una lámpara láser de CO2, un sistema de galvos para dirigir el haz láser a la zona de cocción y un software que permitía controlar la posición y frecuencia del movimiento de los galvanómetros. Con este nuevo sistema se podía cocinar de manera homogénea un área determinada, debido al rápido movimiento de los espejos de los galvos. Se cocinaron los siguientes alimentos en el interior de la impresora 3D de alimentos: hamburguesas de carne de ternera; preparados vegetales tipo hamburguesas formuladas con legumbres, hortalizas y huevo como ingredientes principales; y bases de pizza. Para demostrar que la cocción fue adecuada y suficiente, la cocción mediante IR Láser CO2 se comparó con diferentes sistemas de cocción tradicionales (plancha, barbacoa y hornos IR, de convección, de suela refractaria y microondas) y se evaluaron las características microbiológicas, físico-químicas y sensoriales de los alimentos cocidos. Se analizó la formación de hidrocarburos aromáticos policíclicos con el fin de evaluar la seguridad toxicológica, y se estudió el efecto térmico en la eliminación de Salmonella Typhimurium, Salmonella Senftenberg y Escherichia coli O157:H7 inoculadas en las hamburguesas de ternera y en los preparados vegetales. Los análisis microbiológicos y toxicológicos demostraron que los alimentos cocinados con el nuevo sistema IR Láser CO2 son tan seguros como los cocinados con los métodos convencionales. Los análisis sensoriales indicaron que la preferencia de los consumidores 12 por los alimentos cocidos con IR Láser CO2 fue igual o superior a la preferencia por los alimentos cocidos con los sistemas convencionales. Además, se desarrolló un modelo numérico basado en la dinámica computacional de fluidos para simular el proceso de cocción de las hamburguesas de ternera y los preparados vegetales y se validó con los resultados experimentales de aumento de temperatura durante el proceso de cocción. Los resultados numéricos de la evolución de la temperatura coincidieron con los datos experimentales, excepto durante los primeros minutos de la cocción. El modelo de simulación numérico se considera una potente herramienta para optimizar el proceso de cocción del sistema IR Láser CO2. A partir de los resultados obtenidos se abren nuevas vías de trabajo, que incluyen estudios de cocción con alimentos de composición sensiblemente diferente a los probados hasta el momento; la simulación del proceso de cocción con diferentes parámetros y estrategias de cocción; y la realización de estudios nutricionales.
An innovative cooking system based on infrared radiation (IR) using a CO2 laser (CO2 IR Laser) has been developed considering that water absorbance of electromagnetic infrared radiation at CO2 laser wavelength is very high. The new cooking system has been adapted into a 3D food printer and has been designed with the following requirements: 1) ability to cook in a delimited area; 2) control of the cooking temperature; 3) physical dimensions that fit inside the 3D Food Printer; 4) energy consumption below the power supply limits; 5) software-controlled system; 6) versatility to cook while printing the food or to cook once the food is printed. In the present study, two CO2 IR Laser cooking systems have been used and tested. The first CO2 IR Laser cooking system studied was a laser engraver and cutter equipment in which specific conditions were applied to cook beef burgers, mashed potatoes bites and pizza dough. After, a new cooking system adapted to the 3D food printer was developed, consisting of a CO2 laser lamp, a system of galvo mirrors that direct the laser beam to the cooking area, and a software that allowed controlling the position and the frequency of movement of galvanometers. With this new system, a chosen area could be homogenously cooked, due to the rapid movement of the galvo mirrors. The food products cooked inside the 3D food printer were: beef burgers; vegetarian patties prepared with legumes, vegetables and egg as main ingredients; and pizza dough. To demonstrate that cooking had been achieved, food products were cooked with the CO2 IR laser systems and different traditional cooking systems (flat and barbeque grills; IR, convection, desk and microwave ovens). Microbiological, physico-chemical and sensory characteristics of the cooked foods were evaluated. The formation of polycyclic aromatic hydrocarbons was analyzed in beef burgers and pizzas to evaluate toxicological safety, and the thermal effect in the count reduction or survival of Salmonella Typhimurium, Salmonella Senftenberg and Escherichia coli O157:H7 inoculated in beef burgers and vegetarian patties was studied. Microbiological and toxicological analyses showed that food products cooked with the new CO2 IR Laser system were as safe as food cooked with traditional methods. Sensory analyses showed that consumers had the same, or even higher, level of preference for foods cooked with CO2 IR laser system in comparison with foods cooked with traditional methods. In addition, a numerical model based on computational fluid dynamics was developed to simulate the cooking process of beef burgers and vegetarian patties, and it was validated with experimental data of temperature evolution during the cooking process. The numerical results for temperature evolution given by the model coincide with the experimental data, except for the first minutes of cooking. The numerical simulation model is a powerful tool to optimize the cooking process of the CO2 IR Laser system. Based on the results obtained, future work will be carried out including cooking experimental studies with foods containing a significantly different composition; the simulation of the cooking process with different parametric conditions; and nutritional studies.
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