Dissertations / Theses on the topic 'Organoleptické'

Mathematical modeling of thin-layer solar drying and organoleptic properties of eland jerky was investigated in this study. Eland jerky was compared to the traditional beef jerky, inasmuch as both were treated with traditional jerky marinade (TM), TM with fresh pine apple juice (TMP), TM with honey (TMH), TM with Coca Cola (TMCCL) and compared to an untreated control (C). The influence of the marinades on the drying process was statistically significant. Based on the coefficient of determination, the root mean square errors and the chi-squares, the Two-term model was found to be the most suitable model for describing the solar drying kinetics of eland jerky. The mean effective moisture diffusivities of solar dried eland meat for the C and selected pre-treatments TM and TMH samples were 2.07 x 10-10, 1.45 x 10-10 and 1.43 x 10-10 m2.s-1, respectively. The activation energy values for solar dried eland jerky were 23.75, 26.22 and 26.97 kJ.mol-1 for C, TM and TMH, respectively. Organoleptic properties of dried eland meat was assessed by the 22 member degustation panel. The best scored pre-treatment was TMP, which has significant effect on texture, color and taste. Effect of the different pre-treatments on the overall combined color was calculated. Generally for both meat dried in both driers TMH marinade was evaluated as the one with the highest total difference contrariwise meat dipped in TMP pre-treatment has the lowest total difference.

The diploma thesis deals with the analysis of complaints from drinking water customers, particullary about water quality. Within the theoretical part, it presents both the view of the customer of the drinking water and the view of the operator of the water supply system. It also presents possible ways to use drinking water customers complaints as indicators of water system service quality. Further, the thesis focuses on the satisfaction of customers and their trust in the operators of water supply systems. An analysis of complaints of drinking water users on the quality of water that has been received by the operator during the last five years has been performed as part of the case study in the practical part of the thesis. The cases are interpreted in context of the conditions at the given site of the water supply network.

El disseny d'estratègies de destil·lació per obtenir begudes espirituoses amb perfils aromàtics específics segueix sent un desafiament per als productors que utilitzen mètodes tradicionals (destil·lació discontínua). Per això, és essencial entendre la cinètica de destil·lació dels congèneres, la seva evolució en el temps i el seu impacte en l'aroma. Amb aquest objectiu, la present tesi doctoral s'ha centrat en: i) descriure l'efecte de la variació controlada del reflux intern d'una columna discontínua amb un condensador parcial intern (CDCP) sobre la destil·lació dels congèneres; ii) desenvolupar i testejar un model de regressió per a una sistema CDCP, per predir i optimitzar el procés; iii) explorar les interaccions d'aroma entre compostos volàtils dels aiguardents per correlacionar la seva concentració química amb l'anàlisi sensorial; i iv) estudiar l'evolució d'un aiguardent embotellat durant un any. A partir dels consegüents estudis, es pot concloure que el control de la rectificació interna i del pH de la beguda fermentada a destil·lar, una correcta elecció dels volums de destil·lació, un adequat emmagatzematge dels aiguardents i una apropiada interpretació de la relació entre congèneres i l'aroma, són factors fonamentals per a millorar la producció d'aiguardents.
El diseño de estrategias de destilación para obtener bebidas espirituosas con perfiles de aroma específicos sigue siendo un desafío para los productores que utilizan métodos tradicionales (destilación discontinua). Para esto, es esencial entender la cinética de destilación de los congéneres, su evolución en el tiempo y su impacto en el aroma. Con este objetivo, la presente tesis doctoral se ha centrado en: i) describir el efecto de la variación controlada del reflujo interno de una columna discontinua con un condensador parcial interno (CDCP) sobre la destilación de los congéneres; ii) desarrollar y testar un modelo de regresión para una sistema CDCP, para predecir y optimizar el proceso; iii) explorar las interacciones de aroma entre compuestos volátiles de los aguardientes para correlacionar su concentración química con el análisis sensorial; y iv) estudiar la evolución de un aguardiente embotellado durante un año. A partir de los consiguientes estudios, se puede concluir que el control de la rectificación interna y del pH de la bebida fermentada a destilar, una correcta elección de los volúmenes de destilación, un adecuado almacenamiento de los aguardientes y una apropiada interpretación de la relación entre congéneres y el aroma, son factores fundamentales para mejorar la producción de aguardientes.
The design of distillation strategies to obtain spirits with specific aroma profiles remains a challenge for producers who use traditional methods (discontinuous distillation). For this, it is essential to understand the kinetics of distillation of congeners, their evolution over time and their impact on the aroma. With this goals, the present doctoral thesis has focused on: i) describing the effect of the controlled variation of the internal reflux of a discontinuous column with an internal partial condenser (BCPC) on the distillation of the congeners; ii) develop and test a regression model for a BCPC system, to predict and optimize the process; iii) explore the aroma interactions between volatile compounds of the spirits to correlate their chemical concentration with sensory analysis; and iv) study the evolution of a bottled spirit during one year. From the ensuing studies, it can be concluded that the control of the internal rectification and the pH of the fermented beverage to be distilled, a correct choice of distillation volumes, an appropriate interpretation of the relationship between congeners and aroma and an adequate storage of the finished spirits, are fundamental factors to improve the production of spirits drinks.

Tepary bean (Phaseolus acutifolius G.), was germinated for 48 hours and used for akara preparation. Raw and germinated teparies and uncooked and cooked akara were analyzed for proximate and amino acid composition, vitamin A and ascorbic acid contents, trypsin inhibitor activity (TIA), and compared to that obtained using cowpeas. Protein and amino acid composition of cowpeas and raw teparies were similar. Vitamin A and ascorbic acid contents were low. Germination increased vitamin A and ascorbic acid contents but had little effect on protein content, amino acid composition, and TIA. In cooked akara, protein content dropped from 21.03-23.77% to 12.05-14.36%, ascorbic acid from 5.76-8.88% to 1.22-1.60%, and TIA from 12.41-12.98% to 9.15-11.25%. For sensory evaluation, no significant difference in color, texture, and flavor was found but for the overall acceptability, akara prepared from raw teparies was significantly (P ≤ 0.05) preferred to akara prepared using cowpeas and germinated teparies.

Chemistry
Ph.D.
Essential oils are natural products used to flavor food and beverages. With the increase in nutrition conscious consumers, manufacturers of food additives and food products are faced with the challenge of making healthy alternatives. In particular, food products going to market with label claims stating reductions in sugar and salt, organic certified, organic compliant, and all natural; moreover the ingredients used in flavors must meet these label claims as well. More often than not, the challenge in using ingredients that follow these requirements is the pricing, the sourcing and the variability among those sources. Variability is common in the ingredients coming from nature such as fruits and plants because the area of cultivation can vary by the soil at the sight of planting and/or the climate in the region. Pricing is also problematic in naturally grown ingredients because it is a matter of supply and demand. Stock could be depleted from natural disasters, disease carrying pest(s), pests that consume the crop, and/or other causes for scarce supply of crop(s). Essential oils are natural byproducts of fruit, peels, and leaves from plants that contribute to flavor formulae for a large variety of food products. Because the essential oils are a crop based commodity, every variety has inherent differences based on the growing conditions and their ripening stages [1]. Nevertheless, each type of oil has marker chemicals that make up the majority of its composition; these marker chemicals have the tendency to degrade over time based on their interaction with light, oxygen exposure, and temperature. For companies that manufacture flavorings, understanding the variability among sources of essential oils as well as the possible degradants of essential oils is valuable information to obtain because it is possible the variants and degradants will negatively impact the flavor profile. Flavor is without question the most important attribute of the food we consume and by default stability of said flavor(s) need to be understood [30]. The content in this dissertation involves the stability analysis of a common essential oil, Oil Mandarin Italian Select, from Citrus Reticulata Blanco. It has known off notes that form from unknown causes. Most common is the plastic note that has formed in carbonated products like soda. Studying this particular essential oil in various conditions is intended to shed light on what those degradants are and under which conditions they form to give mandarin oil an off-note when applied to high acid and carbonated beverage applications. Once the note is reproduced, a correlation between analytical data and sensory interpretation of the oil will be developed. Mandarin essential oil being in the Citrus genus is traditionally analyzed via gas chromatography (GC) because of the high quantities of volatile constituents that give an oil high aroma activity. The volatile fraction of mandarin oil to be studied includes stability of methyl-N-methylanthranilate (MNMA), a major component giving mandarin its distinct grapey character, as well as gamma terpinene, thymol, sinensal, alpha pinene, beta pinene, myrcene, para cymene, alpha terpineol, and beta caryophyllene. Each of these ten compounds contributes to the unique flavor profile of mandarin oils when compared to orange and tangerine essential oils [1]. It was the common knowledge that para cymene can be perceived as rancid in aroma and the many interconversions the terpenes make that cause para cymene formation in Citrus oils, which made monitoring the changes of this chemical in the three stability environments crucial. Attention is being paid to para-cymene, as a specific marker of degradation in Citrus. The data obtained from the applied stability studies were challenging to understand as the marker chemicals are volatile and sensitive to chemical change. In this work the chemical changes and trends were analyzed under various storage conditions. Significant statistical analyses were employed to help define criteria of usability. The analyses were required because of natural variants and apparent inconsistencies of the data. Dixon Q Test and the Z Test were applied to determine outliers. Additionally, the Bland Altman method was applied to compare storage conditions and to determine if this statistical approach could be used to define significant changes in the marker chemical stability. The Bland Altman plots suggest that each component met the statistical limits of agreement, meaning the samplings were not significantly changing, statistically speaking. A final approach to assess the analytical data of the mandarin oil for significant change was the mass balance of each marker chemical from week 0 to week 24. Instrumental fluctuations have an acceptable range of +/- 20% in the industry; hence, a significant change criterion for a chemical in the mass balance must be one that exceeded +/- 20%. Unlike classical statistic methods, the mass balance was indicative that significant change had occurred to the compounds in the three studies. Upon sensory analysis of the oil samples, display of plastic note, oxidation, and overall loss of characteristic mandarin notes, the mass balance was found to correlate best to the significant change detected by sensory evaluation of the oil samplings. Due to the inadequate number of validated methods on Citrus essential oil research and the absence of large groupings of terpenes validated in a unified methodology, reconciliation of mass balance is an underutilized method of assessment in the literature. As a final assessment of the GC method validated, a product containing the selected mandarin oil was analyzed to evaluate the ability of the method to separate the oil components within a significantly more complicated matrix than the initial samples. The method was successful though not all marker chemicals were detected due to their low formulation concentration being below the level of detection of the method. This should not be seen as a failure of the method. For the major components of the essential oil studied, the method was quantitatively successful, meeting industry requirements.
Temple University--Theses

It has been shown that iron binds strongly to the proteins in milk, and our aim was to determine whether or not this binding was affected by lowering pH in the manufacture of yogurt. Iron-protein complexing was studied using two different techniques. 1) Skim milk was fortified with 10 mg iron/100 ml and the pH of the milk was adjusted to 6.7, 6.2, 5.8, 5.3, 4.5, and 4.0. The milk was fractionated by ultracentrifugation at 52,000 x g for 60 minutes. The pellets and serum were then analyzed for iron, calcium, and phosphorus content by inductively coupled plasma spectroscopy. SOS-PAGE gels were used to determine protein profiles in the pellets and serum. 2) Yogurt was made from milk fortified with FeCl3, iron complexed with casein, and iron complexed with whey proteins. Small samples of the yogurt were then freeze-dried on carbon coated grids and examined by transmission electron microscopy at 80 KV. Affinity of iron for milk proteins was independent of pH. Iron fortification of milk did not cause loss of calcium or phosphorus from casein micelles. Electron spectroscopic imaging (ESI) showed that iron was bound to casein when yogurt was fortified with FeC13 or iron-casein complex. When fortified with iron-whey protein complex, the iron was distributed throughout the non-micellar portion of the yogurt. To determine effects of iron on yogurt quality, low-fat (2%) and nonfat iron fortified yogurt was made with three sources of iron: FeCl3, iron complexed with casein, and iron complexed with whey protein, at three levels (10, 20, 40 mg/kg). Iron content and lipid oxidation were determined over one month of storage at 4°C. Iron fortification had no effect on the rate of fermentation by the lactic cultures. There was no significant increase in oxidation levels between iron-fortified yogurt and unfortified yogurt (P > .05). No differences in the appearance, mouth feel, flavor, and overall quality ,between iron-fortified yogurt and unfortified yogurt were detected in consumer sensory analysis. Our study showed that high quality iron-fortified yogurt could be manufactured without added food safety risks.

La maduixa silvestre, F. vesca, és una espècie diploid de la família Rosaceae. El seu petit genoma (240 Mb), la seva gran diversitat genètica i la seva elevada col·linealitat amb la maduixa cultivada (Fragaria x ananassa), la fan un model ideal per tota mena de estudis genètics i funcionals. En aquest treball, s’ha volgut contribuir al coneixement profund de la espècie i la seva variabilitat amb l’objectiu de mapar caràcters de interès agronòmic i de qualitat de fruit. Per això s’ha desenvolupat i caracteritzat una eina genètica de elevat valor, la col·lecció de línies casi isogèniques. Aquesta població comprèn 41 línies que permeten mapar caràcters quantitatius (QTL) i gens majors amb una resolució mitja de 14.2 cM. El fenotipat exhaustiu de la col·lecció juntament amb un detallat anàlisi estadístic han permès mapar centenars de QTL amb interès agronòmic, nutricional i organolèptic. Atenen als aspectes agronòmics, es van mapar nou gens majors i set QTL controlant caràcters tan importants com la forma del fruit la producció d’estolons i el període de floració. L’estudi nutricional del fruit madur es va centrar en el seu contingut en polifenols, donat l’elevat poder antioxidant que proporcionen aquests compostos a les baies. Es van identificar i quantificar inequívocament 22 polifenols, incloent-hi antocianines, flavonoles i flavan-3-oles entre d’altres, per als quals es van mapar 49 QTL controlant una important proporció de la variabilitat observada. A més, es van localitzar dos QTL addicionals explicant la capacitat antioxidant total. Els compostos organolèptics que influencien més decisivament la qualitat del fruit són els sucres i els volàtils. En total, cinc QTL van ser mapats per als tres sucres quantificats. En quant als volàtils, més de 100 compostos diferents van ser identificats en la col·lecció i 126 QTL van ser mapats per 81 d’ells. Entre els QTL més significatius trobem alguns metabòlits de gran importància per l’aroma de la maduixa com el methyl 2-aminobenzoat o el mesifurano. L’estudi transcriptomic de les línies d’introgressió que cobreixen regions genètiques amb un alt nombre de QTL per la qualitat del fruit, han revelat una selecció de gens candidats per alguns dels QTL organolèptics i nutricionals més interessants. Aquest treball, profunditza en el coneixement genètic de la maduixa silvestre i aporta noves eines genètiques i nous QTL que poden ser emprats per la millora genètica del cultiu i que obren un gran ventall d’oportunitats per a futurs estudis.
Woodland strawberry, Fragaria vesca, is a diploid species from the Rosaceae familiy. Its small genome (240 Mb), its huge genetic variability and its high degree of colinearity with the cultivated strawberry (Fragaria x ananassa), make it an ideal model to develop genetic and functional studies. This work has the objective of delving into knowledge on the species and its variability and aims to map characters with agronomical interest and involved in fruit quality. Therefore, a highly relevant genetic tool has been developed and characterized, the near isogenic lines collection. This population consists of 41 lines that allow quantitative traits (QTL) and major genes mapping with an average resolution of 14.2 cM. Exhaustive phenotyping of the collection, together with a thorough statistical analysis lead to mapping hundreds of QTL with agronomic, nutritional and organoleptic interest. Attending to agronomical traits, nine major genes and seven QTL were mapped controlling important characters such as fruit shape, runnering and flowering habit. Ripe fruit nutritional study focused on its polyphenolic content, according to the high antioxidant capacity that these compounds bring to berries. Twenty-two (poly)phenols were unambiguously identified and quantified, including anthocyanins, flavonols and flavan-3-ols among others. For which 49 QTL controlling important proportion of the observed variability were mapped. Furthermore, two additional QTL explaining total antioxidant capacity were detected. Organoleptic compounds that influence the most fruit quality are sugars and volatiles. A total of five QTL were mapped for three quantified sugars. Attending to volatiles, more than 100 different compounds were identified in the collection and 126 QTL were mapped for 81 of them. Among the most significant QTL we found some relevant metabolites for strawberry aroma like methyl 2-aminobenzoate and mesifurane. Transcriptomic study of introgression lines covering genetic regions with a high number of QTL for fruit quality has revealed a selection of candidate genes for the most interesting organoletpic and nutritional QTL. This work deepens in the genetic knowledge of woodland strawberry, bringing new genetic tools and QTL useful for strawberry breeding programs and open new perspectives for future studies.

The development of age appropriate paediatric formulations, particularly those suitable for young children, presents challenges with only limited knowledge available on the acceptability of different medicines and how this affects medication adherence. This thesis describes studies conducted at Alder Hey Children’s Hospital, Liverpool UK, with the aim of determining which factors relating to dose form and organoleptic properties of a medicinal product influence medication adherence in chronically ill children. The research was conducted in two phases comprising 70 chronically ill children aged between 3 and 11 years, 70 primary caregivers, and 33 hospital clinical and technical staff.

Mestrado em Engenharia Alimentar - Processamento de Alimentos - Instituto Superior de Agronomia
With the objective for better understand the Charnequeira (Ch) goat milk and its potential for acceptance by the consumer as a possible new drinking milk, a study was conducted involving two components: evaluate of the chemical composition of milk Ch created in BIS (Beira Interior Sul), comparing it with cow's milk produced in the same Region; conducting a organoleptic test. The chemical composition of Ch milk is as follows: fat 5.78% (± 1.80); protein 3.79% (± 0.68); lactose 4.74% (± 0.29); TS 15.03 % (± 2.16); SNF 9.25% (± 0.76). For organoleptic test was constituted a panel of 63 tasters with a mean age of 48.1 years (15.3 ±) who evaluated on a scale 0 to 6 color, smell and flavor of four types of Ch milk, Saanen goat (Sa), commercial UHT goat (C UHT) and UHT cow commercial (V UHT). The overall average results for color, smell and taste were Ch 3.74, Sa 3.74, C UHT 3.81 and UHT V 4.16, having been found a significant positive correlation between age and the results for the evaluated. It was concluded that goat's milk scored less favorable than cow milk and the Ch milk chemical composition, is much superior to values reported by literature for the goat milk

Aboard the International Space Station, potable water will likely be produced from recycled wastewater. The National Aeronautic and Space Administration (NASA) plans to use iodine as a disinfectant, and, consequently, the formation of iodinated disinfection by-products (IDBPs) requires investigation. Objectives of this research were to determine possible precursors of IDBPs, identify IDBPs formed, and apply flavor profile analysis (FPA) as a tool to evaluate water qaulity. Experiments were performed by separately reacting iodine with each of the following organic compounds: methanol, ethanol, 1-propanol, 2-propanol, 1-methoxy-2-propanol, acetone, and formaldehyde. NASA previously identified all of these compounds in wastewater sources under consideration for recycling into potable water. Experiments were performed at pH 5.5 and 8, iodine concentrations of 10 and 50 mg/L, and organic concentrations of 5 and 50 mg/L. Gas chromatography/mass spectrometry was used to identify and monitor the concentrations of organic species. Spectrophotometry was used to monitor the iodine concentration. Acetone was the only compound identified as an IDBP precursor and it reacted to produce iodoacetone and iodoform. Concentrations of iodoform from 0.34 mg/L to 8.637 mg/L were produced at conditions that included each pH level, iodine concentration, and acetone concentration. The greatest iodoform concentration was produced at pH 8 from 50 mg/L of iodine and acetone. FPA indicated that the odor threshold concentration (OTC) of iodoform was 1.5 ug/L, and the OTC of iodine was 500 ug/L. Both iodine and iodoform have medicinal odors, making it difficult to distinguish each compound when present in a mixture.
Master of Science

[EN] Olive tree (Olea europaea L.) cultivation is a productive alternative in large areas of Valencia. Studying the behavior of traditional varieties, crop management, as well as new farming practices is becoming increasingly important to enhance the olive sector. The good appreciation by consumers and professionals, from the standpoint of quality, nutrition and health benefits of olive oil, is a factor that positively influences the situation. All these factors have led to a dynamism in the olive sector and elaiotechnic, promoting an increase of new plantations and an effort towards obtaining quality oils. Olive varieties in Valencia can be classified as 'national', 'major', 'minor', 'local', 'widespread but with less incidence'. It is great importance to have the descriptive analysis of the different types of monovarietal oils, which can affect the quality, since the quality of oil is closely linked to the olive variety. Specifically, for evaluating production quality the industrial performance and the oil yield of the olives is determined. To evaluate the oil quality the acid index, the peroxide index, the concentration in polyphenolic substances, the oxidative stability, the wax content, the values of K232, K270 and K225 constants, the lipid profile of the oils are determined, and the organoleptic profiles of monovarietal oils are also evaluated. The objective is to define physicochemical and organoleptic quality of different oils obtained from 62 varieties of olives grown in Valencia, from the 2004-2005 till the 2009-2010 season. The olives were processed in the laboratory with an equipment simulating a micro-grinding and analyzes were performed following the standards of the International Olive Council. The quality parameters have also been used, during the 2010-2011 season, as a tool to establish an optimal date where the best levels in oil quality parameters are achieved together with the optimal harvesting moment of the 14 varieties of olives. Olive plantations are increasingly provided with irrigation, given the impact on increasing crop yield. It has been also target of this research to study the effects of irrigation on oils from 9 olive varieties, between 2004/2005 to 2009/2010, analyzing the effect of variety and campaign, when the trees have undergone conditions of irrigation and rainfed. In general, the parameters analyzed in oils, regardless of the time of collection and irrigation system, presented optimum quality levels so to be classified as 'extra virgin'. A wide range of outcomes has been found in the studied variety collection, which allows a very reliable map of the varietal olive oils from Valencia, locating varieties with the most physicochemical and organoleptic potential. In particular, the fatty acid content is a powerful tool in chemometry as fingerprints of olive oil. The optimal time of harvesting showing confluence of high oxidative stability values, industrial performance, and overall quality index, while low values for peroxides and K270, K232, varies widely for different types of varietal oils, being most of the studied early harvest varieties (October-November), and others later varieties such as 'Alfafara' and 'Cabaret'. Harvest has to be advanced to the initial moment for each variety in order to obtain fruit-quality oils. Irrigation of the olive tree increases the humidity levels of the olive-paste, resulting in a decrease in fat yields. This applies for all varieties under irrigation strategy, with very high values of paste moisture of the 'Picudo' and 'Picual' varieties, so it is advisable not to irrigate these varieties in order to increase oil yields. The rainfed-strategy significantly influences the polyphenol content of the oils. Oils from varieties such as 'Blanqueta', 'Villalonga' or 'Picual' are rich in polyphenols, however 'Arbequina' and 'Serrana de Espadán' could improve their polyphenolic profile under rainfed-strategies.
[ES] El olivo (Olea europea L.) es una alternativa productiva en zonas de cultivo de la Comunitat Valenciana. El estudio del comportamiento de las variedades tradicionales, el manejo agronómico y las nuevas prácticas de cultivo son cada vez más importantes para potenciar el sector oleícola. La buena apreciación por parte de consumidores y de profesionales, de la calidad, de la nutrición y de los beneficios del aceite de oliva son factores que influyen positivamente en esta situación, propiciando un dinamismo en el sector olivarero y de la elayotecnia, incrementándose las plantaciones y trabajando hacia la obtención de aceites de calidad. Las variedades de olivo en la Comunitat Valenciana se clasifican en nacionales, principales, secundarias, locales, difundidas y no incluidas en los cinco grupos concretos. Es importante conocer el análisis descriptivo de los distintos tipos de aceites monovarietales, que afectan a la calidad. La calidad se determina por el rendimiento industrial y el rendimiento graso de las aceitunas, el índice de acidez, el índice en peróxidos, la concentración en sustancias polifenólicas, la estabilidad oxidativa, el contenido en ceras, los valores de las constantes K232, K270 y K225, así como el perfil lipídico de los aceites. También se evalúan los perfiles organolépticos de los aceites monovarietales. Estos parámetros se han determinado en diferentes aceites de oliva para tipificar la calidad físico química y organoléptica de 62 variedades de aceitunas cultivadas en la Comunitat Valenciana, entre la campaña 2004-2005 hasta 2009-2010. Las aceitunas se procesan en condiciones de laboratorio bajo una micromolturación y se analizan siguiendo las normas del Consejo Oleícola Internacional. Los parámetros de calidad se han empleado como herramienta para establecer una fecha óptima donde confluyan los mejores niveles en los parámetros de calidad del aceite con el momento adecuado de recolección de 14 variedades de aceituna durante la campaña 2010-2011. Cada vez más se están realizando plantaciones de olivo bajo condiciones de riego, por su repercusión en el aumento del rendimiento. Se estudian los efectos del riego sobre los aceites procedentes de 9 variedades de aceituna, entre la campaña 2004/2005 hasta 2009/2010, analizando el efecto varietal y el efecto campaña, cuando los árboles han sido sometidos a condiciones de riego y de secano. Los parámetros presentan niveles óptimos de calidad para clasificar los aceites como virgen extra. Se ha encontrado una amplia diversidad de resultados, lo que permite obtener un mapa varietal muy fiable de los aceites de oliva de la Comunitat Valenciana, localizando las variedades con mayor potencial fisicoquímico y organoléptico. Los ácidos grasos son una herramienta poderosa en quimiometría como huella dactilar del aceite de oliva. El momento óptimo de recolección donde confluyen valores elevados de estabilidad oxidativa, rendimiento industrial, e índice global de calidad, a la vez que valores bajos de peróxidos, de K270 y K232 es muy variable para los distintos tipos de aceites varietales. Para la mayoría de las variedades, el mejor momento se obtiene en fechas de recolección temprana (octubre-noviembre), excepto en aceites de Alfafara y Cabaret, donde los mejores atributos son para recolecciones tardías. El riego incrementa niveles de humedad de las pastas de aceituna, con una disminución en los rendimientos grasos. Los incrementos se producen de forma general en todas las variedades, con valores muy altos en las pastas de Picudo y Picual, por lo que no es recomendable regar estas variedades con el fin de incrementar los rendimientos en aceite. La estrategia de secano influye significativamente sobre el contenido polifenólico de los aceites. Los aceites de variedades como Blanqueta, Villalonga o Picual son ricos en polifenoles, sin embargo los aceites de Arbequina y Serrana de Espadán mejorarían su perfil polifenólico ba
[CAT] La l'olivera (Olea europaea L.) és una alternativa productiva, en zones de la Comunitat Valenciana. L'estudi del comportament de les varietats tradicionals, el maneig agronòmic, així com les noves pràctiques de cultiu són cada vegada més importants per potenciar el sector oleícola. La bona apreciació per part de consumidors i de professionals, de la qualitat, de la nutrició i dels beneficis que sobre la salut presenten l'oli d'oliva són factors que influeixen positivament a aquesta situació. Tots aquests factors han propiciat un dinamisme en el sector oliverer i de la elaiotècnia que ha suposat l'increment de les plantacions i treballar cap a l'obtenció d'olis de qualitat. Les varietats d'olivera a la Comunitat Valenciana es classifican com nacionals, principals, secundàries, locals, difoses i no incloses en els cinc grups concrets. Es importànt conèixer l'anàlisi descriptiu dels diferents tipus d'olis monovarietals, que poden afectar a la qualitat. La qualitat es determina per el rendiment industrial, el rendiment gras, l'índex d'acidesa, l'índex en peròxids, la concentració en substàncies polifenòliques, l'estabilitat oxidativa, el contingut en ceres, els valors de les constants K232, K270 i K225, així com el perfil lipídic dels olis i els perfils organolèptics dels olis monovarietals. L'objectiu es tipificar la qualitat físic química i organolèptica dels olis de 62 varietats d'olives conreades a la Comunitat Valenciana, entre la campanya 2004-2005 fins 2009-2010. Les olives s'han processat en condicions de laboratori amb una micromolturación i les anàlisis s'han realitzat seguint les normes del Consell Oleícola Internacional. Els paràmetres de qualitat també s'han emprat com a eina per establir una data òptima on concloguin els millors nivells en els paràmetres de qualitat de l'oli amb el moment adequat de recol¿lecció de 14 varietats d'oliva durant la campanya 2010-2011. Cada vegada més s'estan realitzant plantacions d'olivera sota condicions de reg, per les repercussions en el rendiment. S'estudien els efectes del reg sobre els olis procedents de 9 varietats d'oliva, entre la campanya 2004/2005 fins 2009/2010, analitzant l'efecte varietal i l'efecte campanya, quan els arbres han estat sotmesos a condicions de reg i de secà. Els paràmetres analitzats, independentment del moment de recol¿lecció i del reg, han presentat nivells òptims de qualitat per a classificar-los com verge extra. S'ha trobat una àmplia diversitat de resultats, el que permet obtenir un mapa varietal molt fiable dels olis d'oliva de la Comunitat Valenciana, localitzant les varietats amb més potencial fisicoquímic i organolèptic. El contingut d'àcids grassos, és una eina poderosa en quimiometria com empremtes dactilar de l'oli d'oliva. El moment òptim de recol¿lecció on conflueixen valors elevats d'estabilitat oxidativa, rendiment industrial, índex global de qualitat, alhora que valors baixos de peròxids, de K270 i K232 és molt variable per als diferents tipus d'olis varietals. Per a la majoria de les varietats, el millor moment s'obté en dates de recol¿lecció primerenca (octubre-novembre), excepte en olis d'Alfafara i Cabaret, on els millors atributs són per recol¿leccions tardanes. Les aportacions d'aigua de reg a l'olivera incrementen els nivells en la humitat de les pastes d'oliva, el que origina una disminució en els rendiments grassos. Els increments es produeixen de forma general per a totes les varietats sotmeses a l'estratègia de reg, amb valors molt alts d'humitat a les pastes per a les varietats Picudo i Picual, pel que és recomanable no realitzar reg en aquestes varietats per tal d'incrementar els rendiments en oli. A més, l'estratègia de secà influeix significativament sobre el contingut polifenòlic dels olis. Els olis de varietats com Blanqueta, Vilallonga o Picual són rics en polifenols, però Arbequina i Serrana d'Espadà millorarien el seu perfil polifenòlic sota estrat
Ruiz Domínguez, ML. (2016). CARACTERIZACIÓN DE LA CALIDAD FISICO-QUIMICA Y ORGANOLEPTICA DE ACEITES DE OLIVA VIRGEN DE VARIEDADES TRADICIONALES DE LA COMUNIDAD VALENCIANA [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/62690
TESIS

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Durante o processo fermentativo de elaboração de Cachaça, a leveduraSacharomyces cerevisiaeproduz uma serie de compostos com propriedadesorganolépticas, destacando-se por a sua importância os álcoois superiores. A suaformação depende de numerosos fatores, sendo a fonte e a concentração de nitrogênioum dos mais importantes. Nos últimos anos tem sido frequente o acréscimo de sais deamônio paramelhorar o desempenho fermentativo em alambiques artesanais. Nestecontexto científico e industrial, com o fim de determinar o efeito desta suplementaçãonutricional na formação dos álcoois superiores, e por consequência no perfilorganoléptico, analisamosao nível transcritômico e metabólico a produção de álcooissuperiores pela linhagem industrial deS. cerevisiaeJP1, empregada na produção deaguardente de cana, e pela linhagem de laboratório CEN.PK113, usada como referência,durante culturas em meio mineral com diferentes fontes de nitrogênio na forma de amônio(como sal de sulfato), leucina, isoleucina, valina, triptofano e fenilalanina. Os resultadoscinéticos (μmax,td) e parâmetros fermentativos (consumo de glicose, e produção deacetato e etanol) mostraram o melhor desempenho fermentativo para o meio sulfato deamônio e valina, e estes superiores aos obtidos para os cultivos em leucina, isoleucina efenilalanina. Já a cultura com triptofano apresentou um crescimento deficiente. Istoconfirmaria a prática usual dos produtores de cachaça de adicionar sulfato de amôniopara evitar problemas de baixo rendimento. A produção dos álcoois superiores atingiuníveis de entre 300 a 1000μg/L nos cultivos em aminoácidos como fonte de nitrogênio,enquanto foi observada umabaixa produção (<8μg/L) nos meios com amônio. Pelaprodução dos álcoois superiores, pode-se observar que o catabolismo de aminoácidosramificados e aromáticos seguiu principalmente a via de Ehrlich. O rendimento deconversão dos aminoácidos adicionados aos álcoois correspondentes foi calculado nointervalo de 0,0042 a 0,0092%. Surpreendentemente, no meio com isoleucina foiverificada a produção de 3-metil-butanol entre 30 e 50 μg/L, composto derivado daleucina. A análise de transcrição gênica sugere que esta produção inusitada 3-metil-butanol pode ser resultado da síntese de novo do aminoácido leucina a partir do piruvato,e da aparente regulação temporal diferencial dos níveis de transcrição dos genes da viade Ehrlich. Ao mesmo tempo, sugerimos que a compartimentalização exercida pelamitocôndria e a atividade global das alfa-ceto ácidos descarboxilases sejam as principaiscausa da produção de álcoois superiores em meios nos quais não está presente oaminoácido precursor.
During the fermentation process for Cachaça fabrication, the yeastSaccharomyces cerevisiae produces a series of organoleptic compounds, highlighting thehigher alcohols. Its formation depends on numerous factors, being the source and anitrogen concentration one of the most important. In recent years, it has often been usualthe addition of ammonium salts to improve the fermentation performance in craft stills. Inthis scientific and industrial context, with the aim of determine the effect of this nutritionalsupplementation in the formation of higher alcohols, and consequently in the flavor profile,we analyzed at transcriptomic and metabolic level the higher alcohols production of theindustrial strain of S. cerevisiae JP1, used in the production of sugar cane, and thereference laboratory strain CEN.PK113, in mineral medium cultures with different nitrogensources in the form of ammonium (as sulfate salt), leucine, isoleucine, valine, tryptophanand phenylalanine. The kinetic results (μmax,td), and fermentation parameters (glucoseconsumption, and ethanol and acetate production) showed for the medium ammoniumsulfate and valine the best performance, resulting in higher valor those obtained by thecultivation of leucine, isoleucine and phenylalanine. Already, tryptophan cultured showedpoor growth. This will confirms the usual practice of cachaça producers of addingammonium sulfate to avoid yield problems. The production of higher alcohols reachedlevels between 300 to 1000μg/L in amino acids cultures, while in medium with ammoniumwas low production (8μg/L). For this reason, we noted that the catabolism of branchedand aromatic aminoacids mainly follows the Ehrlich pathway. The yield of conversion ofthe amino acid added to the corresponding alcohols was calculated in the range 0.0042 to0.0092%. Surprisingly, it was observed in isoleucine medium the production of 3-methylbutanol from30 to 50μg/L, the leucine derivative compound. Analysis of genetranscription suggests that this unusual production of 3-methyl-butanol can be the result ofde novo synthesis of leucine from pyruvate, and for the apparent temporal differentialregulationof Ehrlich ́s genes transcription levels. At the same time, it is suggested that thecompartmentalization exerted by mitochondria and the global activity of alpha-keto acidsdescarboxilases are the main cause of formation of higher alcohols in cultures where isabsent the amino acid precursor.

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RESUMO O mamão é um fruto frágil e perecível aceito em todo o mundo e requer a utilização de técnicas de conservação para manutenção da qualidade dos frutos do período colheita até a comercialização. Uma dessas técnicas é a aplicação de radiação gama. O objetivo deste trabalho foi avaliar as características físicas e bioquímicas e o efeito da radiação gama na conservação dos frutos de mamão durante a pós-colheita. Mamões foram colhidos em perfeitas condições de qualidade e selecionados pela coloração amarela. Para as análises foram utilizados em frutos do grupo Solo, cultivares Golden e Gran Golden, cultivados no Espírito Santo, utilizando os seguintes parâmetros: peso, comprimento, diâmetro, espessura da polpa, perda de água, perda de textura, atividade de enzimas (poligalacturonase e -galactosidase) e teor de carboidratos, de janeiro a novembro de 2004. Não foram encontradas diferenças significativas entre os cultivares Golden e Gran Golden. O peso dos frutos variou de 290 a 613g e 326 a 748g para frutos Golden e Gran Golden, respectivamente. O comprimento variou de 11 a 15cm e a largura de 7 a 9,5cm e a espessura da polpa variou de 1,6 a 2,0cm. O conteúdo de açúcares solúveis totais em ambos os cultivares variaram de 9,0% no estádio verde a 11% no estádio maduro (8º dia pós-colheita), mas diminuíram para 7,5% no 4º dia. A atividade das enzimas poligalacturonase e -galactosidase, que estão envolvidas na solubilização da pectina e modificação da firmeza da polpa, foram mensuradas em vários estádios de maturação, para obtenção das correlações com as mudanças de textura da polpa. Os resultados mostraram que ocorre um aumento da atividade dessas enzimas durante o amadurecimento relacionada à perda de textura dos frutos. Existe uma forte correlação negativa entre a atividade dessas enzimas e a perda de textura dos frutos. Frutos irradiados tratados com 0,6 e 1,0kGy apresentaram maior textura quando comparados aos frutos controle, durante o amadurecimento. A dose de 0,6kGy atrasa em 1 dia o pico de atividade da poligalacturonase e a dose de 1,0kGy diminui a atividade enzimática. Estes resultados demonstram que a irradiação gama pode ser considerada um tratamento promissor na conservação dos frutos de mamão durante a pós-colheit

High Density Polyethylene (HDPE) is a commonly used polymer for food and beverage packaging, but tends to have issues with plastic off-taste. Current industry practice for monitoring and controlling taste quality of HDPE packaging involves sensory analysis by a panel of human analysts. This method of data collection is time consuming, labor intensive, and subjective. As an alternative, multivariate statistical methods may be used to correlate volatile organic compound profiles of HDPE packaging to organoleptic quality of the material.

This study explores the use of multiple linear regressions, principal component regression, and partial least squares regression for predicting organoleptic quality of HDPE packaging. Cross validation was performed for all models to estimate prediction performance. Results of cross validation show that partial least squares in combination with variable selection lead to the best prediction performance. Lastly, linear discriminant analysis was performed for classifying HDPE packaging into organoleptic quality categories.

Mestrado em Engenharia Alimentar - Qualidade e Segurança Alimentar - Instituto Superior de Agronomia
The present work had as main aim the implementation of a sensory analysis room and the selection and development of analytical methodologies: sensorial, classic chemistry (chloride content, moisture content, pH and fat content), volatile component (SPME-GC-MS), color and texture. These methods were tested, through their application to a product characteristic of Beira Interior, dry-cured ham. A study on the enterprises of sensorial analysis in the north of the country was carried out and it was concluded that this type of analysis is increasingly attracting more interest at enterprise level. We have evaluated various layouts and budgets, developed by companies specializing in the field. The choice of the sensory analysis methods was based on the consultation of ISO international standards. Analytical methods were implemented for the different parameters and a high reproducibility was observed, assessed by the low values of standard deviation obtained. In this study, we have analyzed three different brands of dry-cured ham, and we have found out that they have very different chemical, physical and organoleptic characteristics. The aroma profile analysis has shown that compounds such as hexanal and 2-metilpropanal appear in considerable concentrations in all brands. When comparing the results of sensorial analysis with the results of the chemical and physical parameters, we have concluded about the necessity of using a trained panel, due to the huge discrepancy verified in results.

One of the largest problems that face communities located high in the Andres Mountain range is the lack of crop diversity due to the climate characteristics of this zone. Because of this, the Benson Institute created a small subterranean greenhouse called a "panqar-huyu," which in Aymara means "flower garden," that allows cultivation of small and medium-sized crops. This study's objective is to modify and adapt this system to cultivate table (kidney) tomatoes, for which one was enlarged, a drip irrigation system was installed, channels were dug to drain groundwater from the interior, etc. This study was done in the community of La Rinconada. Two varieties of tomato were cultivated in three different soils: sand, scraps, and a mix, becoming thus a hydroponic crop. The goal of this combination is to observe if there are physical, chemical, and organoleptic changes during the crop's development and later the harvested fruit, which will be used to make tomato sauce. At the end of the investigation, it was found that the results were favorable in different aspects: The farmers in this region found a new alternative crop which helps them avoid a loss of capital at harvest time due to climate effects. The daily diet improved, as did the nutrition level, since tomatoes are rich sources of vitamins A, B, and C, malates, and citric acids that are very important in regulating uric acid in the blood. It was demonstrated that cultivating table tomatoes hydroponically in a panqar-huyu did indeed influence the physical, chemical, and organoleptic characteristics of the cultivated varieties.

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Surveys of propolis have shown how this product has the potential for various therapeutic purposes. However, it has been found that this resin has a variability of compounds and biological activities depending on their place of origin, due to differences in vegetation from one location to another. The objective of this study was to verify the organoleptic, physico-chemical, and antimicrobial and antioxidant activity of propolis produced in different cities in the state of Rio Grande do Norte (Mossoró, Areia Branca, Alto do Rodrigues, Afonso Bezerra and Cerro Cora). Was identified the months of highest production in the apiaries of Mossoró and Alto do Rodrigues and variations in their properties to be assessed in two different periods of the year (post- rainy and dry). The propolis samples were collected in the five apiaries, each with 9 beehives of Langstroth type containing colonies of Apis mellifera bees. The method of production occurred after the introduction of a wooden bar with dimensions of 370 x 20 x 20 mm in the front and one at the rear, between the nest and the supers, creating a space of approximately 20 mm on each side where propolis produced was collected. After harvesting, the propolis samples were weighed, evaluated when the organoleptic characteristics (color and consistency) and stored in a freezer. For extraction in ethanol, were made set of propolis samples collected from colonies per apiary, 4 for sample Mossoró, 2 of Alto do Rodrigues, one of Areia Branca and 1 Afonso Bezerra and 1 Cerro Cora, totaling 9 sets sample. Thereupon, ethanolic extracts were made to quantify these phenols, flavonoids, total waxes, antimicrobial and antioxidant activities. For the antioxidant, free radical DPPH tests were performed and β-carotene system / linoleic acid. In the evaluation of the antimicrobial activity, the extracts were tested on the bacteria Staphylococcus aureus and Escherichia coli. Propolis of the county Alto do Rodrigues had the highest means of production compared to the apiary in Mossoró. The extracts showed significant results in all tests, with makeup and diverse biological activity. Seven of the nine samples analyzed possessed levels of waxes according to the required by law. There was a significant correlation between the levels of waxes and total phenolic content (R2> 0.5). Samples of propolis Afonso Bezerra and Mossoro had higher levels of flavonoids commonly found in the Brazilian propolis samples. The High extracts of Rodrigues, Afonso Bezerra and Mossoro were more promising in physical chemistry evaluation and antioxidant and antimicrobial activity. The antioxidant activity of the sample Alto do Rodrigues (52%) along with the sample Areia Branca (75%) had the highest percentage by methods DPPH system and β-carotene / Linoleic acid, respectively. The antimicrobial activity tests to S. aureus and E. coli, samples of Alto do Rodrigues and Afonso Bezerra performed better in antimicrobial activity, for having formed halos of inhibition at all concentrations tested in both the strains. In general, the samples had diverse biological activity and physical-chemical profile
As pesquisas com a própolis têm demonstrado o quanto esse produto tem potencial para diversos fins terapêuticos. No entanto, já foi verificado que essa resina possui uma variabilidade de compostos e atividades biológicas dependendo do seu local de origem, devido a diferenças nas vegetações de um local para outro. O objetivo deste estudo foi verificar as características organolépticas, físico-químicas, e as atividades antimicrobiana e antioxidante da própolis produzida em diferentes cidades do estado do Rio Grande do Norte (Mossoró, Areia Branca, Alto do Rodrigues, Afonso Bezerra e Cerro Corá). Foi identificado os meses de maior produção nos apiários de Mossoró e Alto do Rodrigues e as variações em suas propriedades ao serem avaliadas em dois períodos distintos do ano (pós-chuvoso e seco). As amostras de própolis foram coletadas nos cinco apiários, cada um com 9 colmeias do tipo Langstroth contendo colônias de abelhas Apis mellifera. O método de produção ocorreu a partir da introdução de uma barra de madeira com dimensões de 370 mm x 20 mm x 20 mm na parte frontal e outra na traseira, entre o ninho e a melgueira, criando um espaço de aproximadamente 20 mm nas duas laterais, onde a própolis produzida foi coletada. Após as coletas, as amostras de própolis foram pesadas, avaliadas quando as características organolépticas (cor e consistência) e armazenadas em freezer. Para a extração em etanol, foram feitos conjunto de amostras das própolis coletadas das colônias por apiário, sendo 4 para amostras de Mossoró, 2 de Alto do Rodrigues, 1 de Areia Branca e 1 de Afonso Bezerra e 1 de Cerro Corá, totalizando 9 conjuntos amostrais. Logo após, foram feitos extratos etanólicos destes para quantificação de fenóis, flavonóides, ceras totais, atividades antimicrobiana e antioxidante. Para a atividade antioxidante, foram realizados os testes do radical livre DPPH e o sistema β-caroteno/ácido linoleico. Na avaliação da atividade antimicrobiana, os extratos foram testados frente às bactérias Staphylococcus aureus e Escherichia coli. A própolis do município de Alto do Rodrigues obteve maiores médias de produção quando comparada a do apiário em Mossoró. Os extratos apresentaram resultados significativos em todos os testes, com composição e atividade biológica diversificada. Sete das nove amostras avaliadas possuíram teores de ceras de acordo com o exigido pela legislação. Houve correlação significativa entre os níveis de ceras e os teores de fenóis totais (R2 > 0,5). As amostras de própolis de Afonso Bezerra e Mossoró apresentaram níveis de flavonóides superior aos comumente encontrados em amostras de própolis brasileiras. Os extratos de Alto do Rodrigues, Afonso Bezerra e Mossoró foram mais promissores na avaliação físico-química e atividade antioxidante e antimicrobiana. Na atividade antioxidante, a amostra de Alto do Rodrigues (52%), juntamente com a amostra de Areia Branca (75%) obtiveram os melhores percentuais pelos métodos do DPPH e sistema β-caroteno/ácido linoleico, respectivamente. Nos testes de atividade antimicrobiana frente à S. aureus e E.coli, as amostras de Alto do Rodrigues e Afonso Bezerra tiveram um melhor desempenho na atividade antimicrobiana, por terem formado halos de inibição em todas as concentrações testadas em ambas às cepas. Em geral, as amostras apresentaram atividade biológica e perfil físico-químico diversificado

Dissertação de Mestrado Integrado em Medicina Veterinária
A crescente preocupação dos consumidores em realizar uma alimentação mais saudável tem-se traduzido numa cada vez maior procura de géneros alimentícios mais saudáveis, com adição de substâncias com efeitos benéficos e/ou diminuição de ingredientes e aditivos prejudiciais para a saúde. Devido ao seu consumo excessivo e consequências cardiovasculares associadas, o sódio é um dos aditivos mais visados nesta perspectiva. Este projecto tinha por objectivo a formulação de um fiambre com teor reduzido de sódio e a avaliação das repercussões dessa redução quer ao nível sensorial quer em termos de resultados obtidos em análise microbiológica e físico-química. A redução do teor de sódio foi alcançada através da sua substituição parcial por cloreto de potássio, o substituto de sal mais utilizado na indústria de produtos cárneos. Para avaliar as consequências organolépticas da adição de cloreto de potássio os testes fabricados foram submetidos a análise sensorial por um painel de 20 provadores. A avaliação dos efeitos que esta substituição teve ao nível da estabilidade microbiológica do produto foi efectuada através de análises microbiológicas e físico-químicas, e respectivo tratamento estatístico dos dados obtidos. Segundo os resultados obtidos no decorrer do estudo foi possível verificar que a substituição parcial de cloreto de sódio por cloreto de potássio no fabrico de fiambre, apesar de apresentar algumas limitações tecnológicas e alterações organolépticas, que acabaram por ser consideradas imperceptíveis pelo grupo de provadores, não interfere com a estabilidade microbiológica do produto durante o período de validade comercial.
ABSTRACT - Consumer’s growing concern in a healthier diet has increase the search for healthier food products, with the addition of substances that benefit human health or reduction of certain prejudicial ingredients or additives. Sodium is one of the main ingredients targeted in this perspective, due to the cardiovascular consequences associated with its highly intake. This project had the objective of producing a low sodium cooked ham, evaluating the consequences of this reduction with a sensorial test, microbiological and physicochemical analysis. Due to its important functions in the manufacturing of meat products, the reduction of sodium content could result in organoleptic, technological and shelf-life consequences. Potassium chloride is one of the most frequently used salt substitutes in the meat industry. However, the addition of potassium results in a bitter/metallic taste of the final product, and because of that, the most viable solution is to partially replace the sodium instead of completely removing it from the products composition. The consequences of the addition of potassium chloride were evaluated by a sensory panel, microbiological and physicochemical analysis. With the results obtained in this study we were able to conclude that the replacing part of the sodium content with potassium in cooked ham, despite some technological difficulties and organoleptic changes, considered imperceptible by the sensory panel, ensures microbiological stability of the product.

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
This paper aims to evaluate the daily milk production (DMP) and the composition and profile of fatty acidsin milk and the economy of concentrated supplement, as well as the income, the sensory characteristics and fatty acid profile of MinasFrescal cheese from cows on pasture receiving supplement containing peanut pie. We used eight lactating Holstein x Gir crossbred cows distributed in two 4x4 Latin square designs (four animals x four treatments x four periods). The experimental treatments consisted of four supplements containing the levels: 0; 33; 66; and 100% peanut pie (PP) in the dry matter of concentrate to replace soy bran (SB). There was no difference (P>0.05) for DMP and for contents of fat, protein, lactose, total solids, nonfat dry, urea N, and for the fat/protein between treatments. The levels of fatty acids C8:0; C10:0; C11:0; C12:0; and C18:2c9t11 reduced (P<0.05) with the increasing participation of PP in place of SB. For the other levels of fatty acids, there was no difference (P>0.05) among treatments. There was a reduction of R$70.00 per ton in the cost of the supplement, with 100% replacement. The yield of Minas Frescal cheese and their fat contents were similar (P>0.05) among treatments. However, when comparing the cheese subjected or not to thermal processing, we observed that it took an average of 6.7 and 5.9 liters of milk to process one kilogram of cheese from raw and pasteurized milk, respectively (P<0.05). There was no interaction (P>0.05) between treatment and type of cheese (pasteurized or unpasteurized) for any of the identified fatty acids. The levels of capric, lauric, myristic and palmitic acids decreased linearly (P<0.05) with increasing participation of PP in supplement concentrate. On the other hand, arachidic, lignoceric, palmitoleic and elaidic acids increased linearly (P<0.05) with the increased levels of peanut pie in the supplement concentrate. The other fatty acids showed no difference compared to the treatments studied (P>0.05). In general, cheese samples showed good acceptance, averaging between 4 (unspecified) and 5 (liked). Thus, PP may be recommended to compose the supplement concentrate in lactating cows by up to 100% replacement of SB.
Objetivou-se avaliar aprodução de leite diária (PLD) a composição e o perfil de ácidos graxos do leite e a economicidade do suplemento concentrado, assim como,o rendimento, as características sensoriais e o perfil de ácidos graxos do queijo Minas Frescal de vacas a pasto recebendo suplemento contendo torta de amendoim. Utilizou-se8 vacas mestiças Holandês x Gir em lactação, distribuídas em duplo quadrado latino 4x4 (quatro animais x quatro tratamentos x quatro períodos). Os tratamentos experimentais consistiram de quatro suplementos contendo os níveis: 0; 33; 66; e 100% de torta de amendoim (TA) na matéria seca do concentrado em substituição ao farelo de soja (FS).Não houve diferença (P>0,05) para PLD e para os teores de gordura, proteína,lactose, sólidos totais, extrato seco desengordurado, N-uréico e, ainda, a relação gordura/proteína entre os tratamentos. Os níveis dos ácidos graxos C8:0, C10:0, C11:0, C12:0 e C18:2c9t11reduziram (P<0,05) com a participação crescente da TA em substituição ao FS. Para os demais níveis de ácidos graxos, não foi observada diferença (P>0,05) entre os tratamentos. Houve uma redução de R$70,00 a tonelada no custo do suplemento, com 100% de substituição. Os rendimentos dos queijos Minas Frescal e os teores de gordura dos mesmos foram similares (P>0,05) entre os tratamentos. No entanto, ao comparar os queijos submetidos, ou não, ao processo térmico, observou-se que foram necessários em média 6,7 e 5,9 litros de leite para processar um quilograma de queijo a partir do leite cru e pasteurizado, respectivamente (P<0,05).Não houve interação (P>0,05) entre tratamento e tipo de queijo (pasteurizado ou não pasteurizado) para nenhum dos ácidos graxos identificados.Os teores de ácidocáprico, láurico, mirístico e palmítico reduziram linearmente (P<0,05) com o aumento na participação da TA no suplemento concentrado. Por outro lado os ácidos araquídico, lignocérico, palmitoléico e elaídico aumentaram linearmente (P<0,05) com o aumento dos níveis de torta de amendoim no suplemento concentrado. Os demais ácidos graxos não apresentaram diferença em relação aos tratamentos estudados (P>0,05). Em geral, as amostras de queijo apresentaram boa aceitação, commédias variando entre 4 (indiferente) e 5 (gostei). Sendo assim, a TA pode ser indicada para compor o suplemento concentrado de vacas em lactação em até 100% de substituição do FS.

Os objetivos do trabalho foram determinar a produtividade e seus componentes e caracterizar física, qualitativa e sensorialmente os frutos de tomate de cultivares híbridos e de polinização aberta, dentro dos grupos Santa Cruz e Italiano, visando o consumo in natura. Utilizaram-se 14 cultivares de tomate de mesa, sendo seis experimentais e oito comerciais. O delineamento experimental foi o de blocos casualizados com seis repetições e cinco plantas úteis por parcela. Avaliaram-se a produtividade total (PT), produtividade comercial (PC), produtividade não-comercializável (NC), número de frutos comerciais por planta (FC), massa média do fruto (MM), número de lóculos por fruto (LC), comprimento do fruto (CM), diâmetro do fruto (DM), relação entre comprimento e diâmetro do fruto (CM/DM), diâmetro da cicatriz peduncular (CP) e espessura da parede do fruto (EP), em colheitas entre julho e setembro de 2010. A produtividade total média das cultivares foi de 51 t ha-1 e a comercial média foi de 41 t ha-1. As cultivares HTV 0601, Netuno, Bari e Granadero apresentaram os maiores valores para a produtividade total, a produtividade comercial e o número de frutos comerciais por planta. Dessas, as três primeiras também obtiveram as melhores notas em todos os atributos sensoriais avaliados. As cultivares HTV 0601, Granadero, Netuno, Bari e IAC 4 obtiveram as maiores produções comerciais, com 59,3, 50,2, 49,3, 48,8 e 45,8 t ha-1, respectivamente. As cultivares HTV 0601, Granadero, Bari e Netuno apresentaram os maiores valores tanto de PT, quanto de PC e FC. Dessas, as três primeiras também apresentaram relação CM/DM constantes durante as colheitas, indicando frutos de formato uniforme durante todo o ciclo, característica desejável para a comercialização. Para as análises físicoquímicas, as amostras dos frutos maduros foram retiradas aleatoriamente de cinco plantas de cada parcela, etiquetadas e mantidas sob refrigeração a 5 ºC até o momento das análises. Em seguida, os frutos de cada cultivar foram misturados, triturados e divididos em triplicatas para as análises físico-químicas. Nas análises físico-químicas verificou-se que o valor da relação sólidos solúveis (SS)/acidez titulável (AT) foi maior nas cultivares IAC 3 e IAC 6. Com relação ao teor de SS, os maiores valores foram obtidos pelas cultivares IAC 1 e IAC 6. Para constatar a aceitação pública das cultivares, foi realizada uma análise sensorial dos frutos com 75 provadores, utilizando-se uma escala hedônica de sete pontos. As cultivares do grupo Italiano: IAC 4, IAC 6, Netuno e Bari; bem como as cultivares do grupo Santa Cruz: IAC 1, IAC 5, HTV 0601 e Débora Victory obtiveram as melhores notas em todos os atributos sensoriais avaliados. Todas as cultivares apresentaram frutos de qualidade, com valores da relação SS/AT maiores que 10 e teor de SS maior que 3%, sendo adequadas ao consumo in natura.
The objectives of this work were to determine the yields\" components and to realize the physical, chemical and sensorial characterization, for hybrid and open pollinated tomato, within the Santa Cruz and Italian groups, aiming fresh consumption. A total of 14 fresh market tomato cultivars were used, six of them being experimental varieties and eight commercial were ones. The experimental design was in randomized blocks with six replicates and five plants per plot. Evaluations consisted of total production (TP), commercial production (CP), non commercial production (NCP), number of commercial fruits per plant (NCFP), fresh average fruit mass (FAFM), number of fruit locules (FL), fruit length (FL), fruit diameter (FD), length over diameter ratio of the fruits (FL/FD), diameter of the penducule scar (DPS) and thickness of the fruits\" peel (TP), in a total of 11 harvests between July and September 2010. The average total production of all cultivars was 51 t ha-1 and the average commercial production was 41 t ha-1. Cultivars HTV 0601, Netuno, Bari and Granadero produced the highest total yield, commercial yield and of commercial fruits per plant. Cultivars HTV 0601, Netuno and Bari also had the best scores in all the sensorial traits evaluated. Cultivars HTV 0601, Granadero, Netuno, Bari and IAC 4 produced the highest commercial yelds with 59,3, 50,2, 49,3, 48,8 e 45,8 t ha-1, respectively. Cultivars HTV 0601, Granadero, Bari and Netuno produced the highiest values for TP, as well as for CP and NCFP. Among these, the first three varieties also presented a constant length over diameter ratio FL/FD along the harvests, indicating uniform size of the fruits along all production cycle, which is a desired trait for commercialization. For the chemicophysical analysis, samples of ripen fruits were randomly extracted from five plants in each plot, labeled and maintained under refrigeration at 5 ºC until the moment of analysis. Afterwards, fruits of all cultivars were mixed, grinded and devided in triplicates to be submitted to the physicochemical analysis. From the physicochemical analysis it was observed that the value of the ratio between soluble solids (SS)/titrableacidity (TA) was higher in the cultivars IAC 3 and IAC 6. In relation to the SS content, the highiest values were obtained by cultivars IAC 1 and IAC 6. In order to evaluate the commercial value of the cultivars, a sensorial analysis was carried out with fruits tried by 75 individuals, using a hedonic scale of seven points. The cultivars of the Italian group: IAC 4, IAC 6, Netuno and Bari; as well as the cultivars of the Santa Cruz group: IAC 1, IAC 5, HTV 0601 and Débora Victory reached the best scores in all the sensorial traits evaluated. All the cultivars presents reasonable quality of the fruits, with SS/TA ratio values higher than 10 and SS values higher than 3%, being characterized as adequate for in natura consumption.

Le traitement par hautes pressions est une technologie innovante de conservation des aliments qui consiste en la pressurisation uniforme d’un produit emballé sous vide. Ensuite, le secteur des produits de la mer, en pleine expansion, doit répondre aux demandes des consommateurs de produits plus sains et moins transformés. Ces travaux avaient pour objectif d’évaluer l’impact de la pressurisation sur les propriétés technologiques, organoleptiques et nutritionnelles du muscle d’un poisson maigre, le cabillaud, d’un poisson gras, le saumon et d’un coquillage, la noix de Saint-Jacques, à la suite d’un stockage réfrigéré. Les produits obtenus correspondent à des tranches de produits de la mer crus en marinade Ready-To-Eat. Les échantillons ont subi un traitement de 150, 300 ou 450 MPa et ont été conservés à 4 °C pendant 21 jours. La pressurisation impacte les constituants du poisson (protéines et lipides), modifiant ainsi les propriétés physiques des produits (couleur et texture). Une pression de 450 MPa est nécessaire pour conserver le cabillaud et le saumon jusqu’à 11 jours et la noix de Saint-Jacques jusqu’à 19 jours. Avec ce barème de pression, les produits de la mer sont acceptables pour une consommation crue. De plus, une marinade pour accompagner ces produits a été formulée sous forme d’organogels pour obtenir des propriétés innovantes. Une étude sur l’aspect législatif et la perception des consommateurs de la technologie des hautes pressions a été menée. Les hautes pressions sont régulées par le règlement Novel Food de 1997 qui a été révisé en 2015. Les consommateurs sont réceptifs aux avantages du traitement par hautes pressions
High pressure processing is an innovative technology for food preservation which consists in the uniform pressurization of a vacuum packed product. Moreover, eafood sector, in a huge expansion, must answer the consumers’ demands for healthier and less transformed food items. This research study reports on the evaluation of the pressurization impact on technological, organoleptic and nutritional characteristics of the muscle of a lean fish, cod, a fatty fish, salmon and a shellfish,Pecten maximus scallop following a cold storage. This innovative product correspond to Ready-to-Eat marinated and raw slices of seafood. The samples were subjected to a high pressure treatment of 150, 300 or 450 MPa and stored at 4 °C for 21 days. The pressurization impacts fish constituents (proteins and lipids), thus modifying the products physical properties (color and texture). A 450 MPa treatment is necessary to preserve cod and salmon until 11 days and scallop until 19 days. With this pressure level, the seafood product is acceptable for a crude consumption. Moreover, the marinade to go along with those products was formulated as an organogel to obtain innovative properties. In addition, a study of the legal aspect and the consumer’s perception of the high pressure technology was carried out. High pressure processing is regulated under the regulation Novel Food of 1997 which was revised in 2015. Consumers are receptive to the benefits of high pressure processing

This research was aimed at evaluating in vitro and in vivo effects of lemongrass (Cymbopogon flexuosus Stapf.) oil, citronella (Cymbopogon winterianus Jowitt) oil and eucalyptus (Corymbia citriodora) oil on cattle ticks (Rhipicephalus (Boophilus) microplus), each of which corresponds to an essential oil experiment. Negative control group end eight concentrations of lemongrass oil, citronella oil and eucalyptus oil (0.5; 1; 2; 5; 10; 20; 50; 100%), were used on in vitro trials with engorged female ticks. The efficacy control ticks was 0; 20; 39; 99.5; 100; 100; 100; 100 and 100%, for lemongrass oil, of 0; 34.5; 43; 48; 82; 99; 99; 100 and 100%, for citronella oil and 0; 30.5; 75.5; 91; 100; 100; 100; 100 and 100%, of oil, respectively. On in vivo trial eighteen Holstein cows were allocated to three groups for each treatment (negative control, essential oil - level estimated by regression analysis, accounting for 95% efficacy of control ticks on in vitro trial and amitraz at 0.025%). Engorged female ticks were counted before (mean of days -3, -2, -1) and after treatment (1, 2, 3, 5, 7, 10, 14, 21 days). Twenty one days after application of the products, the efficacy on control ticks was 0; 54 (lemongrass oil at 2%) and 74.5%; of 0; 91.3 (citronella oil at 8.6%) and 60%; and 0; 96.4 (eucalyptus oil at 3.5%) and 69%, respectively for in vivo treatments. On the 1st and 2nd milked after treatments, physiologic variables were evaluate and milk samples were collected to evaluate organoleptic properties in milk and yoghurt (negative control x phytotherapic treatment). Similar results were found with sensorial acceptance test of milk and physiologic variables, in the three in vivo experiments.
Esta pesquisa foi conduzida com o objetivo de avaliar o efeito in vitro e in vivo do óleo de capim limão (Cymbopogon flexuosus Stapf.), citronela (Cymbopogon winterianus Jowitt) e eucalipto (Corymbia citriodora) sobre o carrapato bovino (Rhipicephalus (Boophilus) microplus), sendo que cada óleo essencial corresponde a um experimento. Nas experimentações in vitro foi utilizado o grupo controle negativo e oito concentrações de óleo de capim limão, de citronela e de eucalipto (0,5; 1,0; 2,0; 5,0; 10,0; 20,0; 50,0; 100,0%), em fêmeas ingurgitadas de carrapatos. A eficácia de controle foi de 0; 20; 39; 99,5; 100; 100; 100; 100 e 100% para o óleo de capim limão; de 0; 34,5; 43; 48; 82; 99; 99; 100 e 100% para o óleo de citronela e de 0; 30,5; 75,5; 91; 100; 100; 100; 100 e 100% para o óleo de eucalipto, respectivamente. Para a experimentação in vivo foram constituídos três grupos para cada experimento (controle negativo, óleo essencial - nível estimado mediante análise de regressão, correspondendo a 95% de eficácia de controle do carrapato da pesquisa in vitro e amitraz a 0,025%), com dezoito vacas da raça Holandesa. Antes (média dos dias -3, - 2, -1) e após a aplicação do produto (1, 2, 3, 5, 7, 10, 14, 21 dias), foram contadas fêmeas ingurgitadas de carrapato. A eficácia de controle 21 dias após a aplicação dos produtos foi de 0; 54 (capim limão a 2%) e 74,5%; de 0; 91,3 (citronela a 8,6%) e 60% e de 0; 96,4 (eucalipto a 3,5%), e 69%, para os respectivos tratamentos in vivo. Na 1ª e na 2ª ordenha após a aplicação dos tratamentos, foram avaliadas variáveis fisiológicas e coletadas amostras de leite para avaliar as propriedades organolépticas no leite e do iogurte (controle negativo x tratamento fitoterápico). O teste de aceitação sensorial do leite e as variáveis fisiológicas avaliadas foram similares entre os tratamentos nos três experimentos in vivo.

L'élimination des protéines est une étape clé lors de la production du vin blanc afin d'éviter l'apparition éventuelle d'un voile inoffensif mais inesthétique. Des solutions de rechange à l'utilisation de la bentonite sont activement recherchées en raison des problèmes technologiques, organoleptiques et de durabilité associés à son utilisation. Dans cette étude, MpAPr1, une protéase aspartique extracellulaire préalablement isolée et partiellement caractérisée à partir de la levure Metschnikowia pulcherrima, a été clonée et exprimée de manière hétérologue dans la levure Komagataella pastoris. Les propriétés enzymatiques de MpAPr1 ont été initialement caractérisées dans un extrait brut. Après plusieurs essais faisant appel à différentes techniques, MpAPr1 a été purifié avec succès par chromatographie échangeuse de cations. Son activité contre les protéines de raisin a été initialement testée dans une solution modèle dans des conditions environnementales optimales pour l'activité de MpAPr1 puis dans celles qui règnent lors de la vinification. Ensuite, l'activité de MpAPr1 a été évaluée dans du moût de raisin et au cours de la fermentation alcoolique. La présence de MpAPr1, supplémenté au moût de raisin, a entraîné une dégradation partielle des protéines de raisin tout au long de la fermentation et une légère différence dans la composition en composés volatils du vin. L'étude a confirmé que les protéases aspartiques pourraient représenter une alternative à la bentonite pour l'industrie du vin et que les levures non-Saccharomyces telles que M. pulcherrima pourraient avoir un impact bénéfique sur les propriétés du vin
Protein removal is a key step during the production of white wine in order to avoid the possible appearance of a harmless but unsightly haze. Alternatives to the use of bentonite are actively sought because of technological, organoleptic and sustainability issues associated with its use. In this study, MpAPr1, an extracellular aspartic protease previously isolated and partially characterised from the yeast Metschnikowia pulcherrima, was cloned and expressed heterologously in Komagataella pastoris. Enzymatic properties of MpAPr1 were initially characterised in a crude extract. After several attempts using different techniques, MpAPr1 was successfully purified via cation exchange chromatography. Its activity against haze-forming grape proteins was initially tested in a model solution under optimal environmental conditions for MpAPr1 activity and under those occurring during winemaking. Thereafter, MpAPr1 activity was evaluated in grape must and throughout alcoholic fermentation. The presence of MpAPr1, supplemented to grape must, resulted in the partial degradation of grape proteins throughout fermentation and ultimately in a slight difference in the wine’s composition in volatile compounds. The study provides further evidence that aspartic proteases could represent a potential alternative to bentonite for the wine industry and that non-Saccharomyces yeasts such as M. pulcherrima could have a beneficial impact on wine properties

O trabalho foi conduzido na região da Campanha Central, RS, objetivando estudar o efeito de épocas de desfolha e de colheita sobre a maturação e a qualidade da uva e do vinho 'Cabernet Sauvignon'. O estudo foi feito num fatorial incompleto, com quatro épocas de desfolha e três épocas de colheita, realizadas em função de uma data ideal de colheita (DIC). A evolução da maturação da uva, em função da época de desfolha, foi monitorada nos tratamentos com colheita na DIC. Analisou-se o mosto no momento das colheitas e deste material elaborou-se vinhos. Os resultados obtidos mostram que a desfolha ao longo da maturação não teve efeito significativo nos pesos fresco e seco e na umidade do fruto, no açúcar, pH e minerais; porém causou uma diminuição na acidez total e nos ácidos organ1cos, apesar disto não se confirmar na colheita. Houve redução da produtividade na colheita na DIC, mas as uvas tiveram os maiores valores de 0 Brix e pH, e menores de acidez total e ácidos orgânicos. No vinho, a época de desfolha teve efeito apenas sobre álcool, açúcares redutores, extrato seco e polifenóis totais; porém a época de colheita influiu na maioria das variáveis. A degustação não detectou melhorias na qualidade dos vinhos devido às épocas de desfolha, mas indicou diferenças entre épocas de colheita, sendo os da segunda os mais equilibrados.
This work was carried out in the Campanha Central, Rio Grande do Sul, Southern Brazil, with the objective of studing the effect of defoliation and harvesting times on the maturation and quality of 'Cabernet Sauvignon' grape and wine. The experimental design was in completely randomized blocks, arranged as an incomplete factorial with four defoliation times and three harvesting times, in relation to an ideal time of harvesting (DIC). Results showed that defoliation during the maturation period had no significant effect on the fresh and dry weights, nor on humidity, pH, sugar and mineral contents of fruits; nevertheless, it caused a decrease in the total acidity and organic acids, but this was not confirmed at the hfrrvesting time. There was a decrease of productivity at harvesting by DIC; however, the grapes had the highest oBrix and pH values, and the lowest contents of total acidity and organic acids. Corcerning the wine, time of defoliation had an effect only on alcohol, reducing sugars, dry extract and total polyphenols, but time of harvesting had an effect on most of the evaluated variables. The sensory evaluation did not show any improvement on wine quality due to time of defoliation, but showed differences be t ween time of harvesting, those of the second time being better balanced.

[ES] El trabajo realizado en la presente tesis pretende contribuir a la puesta en valor de las variedades tradicionales valencianas de tomate. En primer lugar se aborda la caracterización de una colección de 69 entradas de variedades valencianas de tomate de ocho tipos varietales ('De Borseta', 'Cherry', 'Cor¿, 'De Penjar', 'Plana', 'De Pruna', 'Redona' y 'Valenciana') con 64 descriptores convencionales y 38 características del Tomato Analyzer. Se ha puesto de manifiesto que el uso de forma complementaria de la herramienta fenómica del Tomato Analyzer es una nueva estrategia para la caracterización y clasificación de las variedades locales de tomate, así como para la distinción entre tipos varietales relacionados. A pesar del uso generalizado de los descriptores estandarizados de tomate, hay poca información sobre los efectos ambientales sobre los valores de los descriptores y sobre su herencia. La evaluación de 12 entradas de tomate procedentes de siete tipos varietales en tres ambientes diferentes (cultivo convencional aire libre, cultivo ecológico aire libre e invernadero) mediante el uso de 36 descriptores, ha permitido establecer la influencia del sistema de cultivo sobre estos descriptores, encontrándose una amplia gama de variación, y demostrando su utilidad para describir los materiales de tomate, su diversidad y relaciones. Por otra parte, puede ser muy interesante asociar características saludables como un elevado contenido en vitaminas o sustancias antioxidantes beneficiosas para la salud. El análisis de 69 entradas locales valencianas de tomate procedentes de ocho tipos varietales para caracteres como contenido en distintos azúcares, ácidos y antioxidantes puso de manifiesto diferencias significativas entre los tipos varietales ensayados para la mayoría de las características. Los tipos varietales 'Cherry' y 'De Penjar' presentaban mayor materia seca, contenido de sólidos solubles, acidez titulable, índice de sabor, ß-caroteno, ácido ascórbico, fenólicos totales y actividad antioxidante que los otros grupos. Los resultados obtenidos serán útiles para la diferenciación, mejora y selección de variedades locales de tomate con propiedades organolépticas mejoradas. Los estudios de caracterización y tipificación de las variedades tradicionales de tomate son imprescindibles para detectar factores que dificultan su puesta en valor y fomento de la explotación comercial. En este sentido, dentro de esta tesis se han caracterizado 3 poblaciones de tomate 'Valenciana d'El Perelló'. La menor productividad de las selecciones ensayadas en comparación con el control comercial parece ser debida a una concentración de la producción en los 2-3 primeros ramilletes de la planta. En el programa de selección y mejora del tomate 'Valenciana d¿El Perelló' que se ha realizado se dispone de selecciones con una distribución de cuajado mucho más uniforme. Por otra parte, una forma muy interesante de potenciar su cultivo, es obtener variedades resistentes al ToMV, derivándose un conjunto de linajes de este tomate con el gen Tm22 que confiere resistencia al ToMV. En cuanto a la adaptación a las condiciones agroclimáticas locales de las variedades tradicionales, esta característica es fundamental de este tipo de variedades. Así, las plantas de tomate del tipo 'De Penjar', han sido cultivadas tradicionalmente en la región mediterránea. Estos materiales están adaptados a condiciones de campo abierto bajo condiciones de bajo consumo de recursos. Sin embargo, el cultivo bajo invernadero se está expandiendo debido al aumento de su demanda. La evaluación de 12 variedades (siete entradas tradicionales, tres selecciones y dos híbridos) del tipo 'De Penjar' en cultivo al aire libre y en cultivo bajo invernadero ha revelado un alto impacto del ambiente de cultivo sobre las propiedades morfológicas, agronómicas y químicas de variedades de tomate 'De Penjar'y sugiere la necesidad de desarrollar variedade
[CA] El treball realitzat en la present tesi pretén contribuir a la posada en valor de les varietats tradicionals valencianes de tomàquet. En primer lloc s'aborda la caracterització d'una col·lecció de 69 entrades de varietats valencianes de tomàquet de vuit tipus varietals ( 'De Borseta', 'Cherry', 'Cor',' De penjar ',' Plana ',' De Pruna ', 'Redona' i 'Valenciana') amb 64 descriptors convencionals i 38 característiques del Tomato Analyzer. S'ha posat de manifest que l'ús de forma complementària de l'eina fenómica del Tomato Analyzer és una nova estratègia per a la caracterització i classificació de les varietats locals de tomàquet, així com per la distinció entre tipus varietals relacionats. Malgrat l'ús generalitzat dels descriptors estandarditzats de tomàquet, hi ha poca informació sobre els efectes ambientals sobre els valors dels descriptors i sobre la seva herència. L'avaluació de 12 entrades de tomàquet procedents de set tipus varietals en tres ambients diferents (cultiu convencional aire lliure, cultiu ecològic aire lliure i hivernacle) mitjançant l'ús de 36 descriptors, ha permès establir la influència del sistema de cultiu sobre aquests descriptors, trobant una àmplia gamma de variació, i demostrant la seva utilitat per descriure els materials de tomàquet, la seva diversitat i relacions. D'altra banda, pot ser molt interessant associar característiques saludables com un elevat contingut en vitamines o substàncies antioxidants beneficioses per a la salut. L'anàlisi de 69 entrades locals valencianes de tomàquet procedents de vuit tipus varietals per a caràcters com a contingut en diferents sucres, àcids i antioxidants va posar de manifest diferències significatives entre els tipus varietals assajats per a la majoria de les característiques. Els tipus varietals 'Cherry' i 'De penjar' presentaven major matèria seca, contingut de sòlids solubles, acidesa, índex de gust, ß-carotè, àcid ascòrbic, fenòlics totals i activitat antioxidant que els altres grups. Els resultats obtinguts seran útils per a la diferenciació, millora i selecció de varietats locals de tomàquet amb propietats organolèptiques millorades. Els estudis de caracterització i tipificació de les varietats tradicionals de tomàquet són imprescindibles per detectar factors que en dificulten la posada en valor i foment de l'explotació comercial. En aquest sentit, dins d'aquesta tesi s'han caracteritzat març poblacions de tomàquet 'Valenciana d'El Perelló'. La menor productivitat de les seleccions assajades en comparació amb el control comercial sembla ser deguda a una concentració de la producció en els 2-3 primers ramells de la planta. En el programa de selecció i millora del tomàquet 'Valenciana d'El Perelló' que s'ha realitzat es disposa de seleccions amb una distribució de quallat molt més uniforme. D'altra banda, una forma molt interessant de potenciar el seu cultiu, és obtenir varietats resistents al ToMV, derivant un conjunt de llinatges d'aquest tomàquet amb el gen Tm22 que confereix resistència al ToMV. Pel que fa a l'adaptació a les condicions agroclimàtiques locals de les varietats tradicionals, aquesta característica és fonamental d'aquest tipus de varietats. Així, les plantes de tomàquet del tipus 'De penjar', han estat cultivades tradicionalment a la regió mediterrània. Aquests materials estan adaptats a condicions de camp obert sota condicions de baix consum de recursos. No obstant això, el cultiu sota hivernacle s'està expandint causa de l'augment de la seva demanda. L'avaluació de 12 varietats (set entrades tradicionals, 3 seleccions i dues híbrids) del tipus 'De penjar' en cultiu a l'aire lliure i en cultiu sota hivernacle ha revelat un alt impacte de l'ambient de cultiu sobre les propietats morfològiques, agronòmiques i químiques de varietats de tomàquet 'De Penjar'y suggereix la necessitat de desenvolupar varietats específiques adaptades a cultiu baix hivernacle
[EN] The work carried out in this thesis aims to contribute to the valorisation of the traditional Valencian tomato varieties. First, the characterization of a collection of 69 entries of Valencian tomato varieties of eight varietal types ('De Borseta', 'Cherry', 'Cor',' De Penjar ',' Plana ',' De Pruna ', 'Redona' and 'Valenciana') with 64 conventional descriptors and 38 characteristics of the Tomato Analyzer. It has been shown that the complementary use of the Tomato Analyzer's phenomic tool is a new strategy for the characterization and classification of local tomato varieties, as well as for the distinction between related varietal types. Despite the widespread use of standardized tomato descriptors, there is little information about the environmental effects on the values of the descriptors and their inheritance. The evaluation of 12 entries of tomato from seven varietal types in three different environments (conventional open air cultivation, open air ecological cultivation and greenhouse) through the use of 36 descriptors, has allowed to establish the influence of the cultivation system on these descriptors, being a wide range of variation, and demonstrating its usefulness to describe tomato materials, their diversity and relationships. On the other hand, it can be very interesting to associate healthy characteristics such as a high content of vitamins or antioxidant substances beneficial to health. The analysis of 69 Valencian local tomato entries from eight varietal types for characters as content in different sugars, acids and antioxidants revealed significant differences between the varietal types tested for most of the characteristics. The varietal types 'Cherry' and 'De Penjar' had higher dry matter, content of soluble solids, acidity, flavor index, ß-carotene, ascorbic acid, total phenolic and antioxidant activity than the other groups. The results obtained will be useful for the differentiation, improvement and selection of local tomato varieties with improved organoleptic properties. Characterization and typification studies of traditional tomato varieties are essential to detect factors that make it difficult to value and promote commercial exploitation. In this sense, within this thesis 3 populations of tomato 'Valenciana d'El Perelló' have been characterized. The lower productivity of the selections tested compared to the commercial control seems to be due to a concentration of the production in the first 2-3 bunches of the plant. In the program of selection and improvement of the tomato 'Valenciana d'El Perelló' that has been made, selections are available with a much more uniform fruit set distribution. On the other hand, a very interesting way to enhance their crop is to obtain varieties resistant to ToMV, deriving a set of lineages of this tomato with the Tm22 gene that confers resistance to ToMV. Regarding the adaptation to the local agroclimatic conditions of the traditional varieties, this characteristic is fundamental of this type of varieties. Thus, tomato plants of the 'De Penjar' type have traditionally been grown in the Mediterranean region. These materials are adapted to open field conditions under conditions of low resource consumption. However, greenhouse cultivation is expanding due to the increase in demand. The evaluation of 12 varieties (seven traditional entrances, three selections and two hybrids) of the 'De Penjar' type in outdoor cultivation and in greenhouse cultivation has revealed a high impact of the cultivation environment on the morphological, agronomic and chemical properties of varieties of tomato 'De Penjar' and suggests the need to develop specific varieties adapted to greenhouse cultivation.
Figás Moreno, MDR. (2019). CARACTERIZACIÓN, TIPIFICACIÓN, SELECCIÓN Y MEJORA GENÉTICA DE VARIEDADES VALENCIANAS DE TOMATE [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/119449
TESIS

Bien que l'importance du hachage ou du broyage soit indéniable dans l'industrie et particulièrement dans l'industrie alimentaire, très peu d'études ont été entreprises dans ce domaine ces deux dernières décennies. L’utilisation de ce procédé s'est beaucoup accrue dans l'industrie de la viande à partir de la fin des années 60, avec la mise au point du steak haché pour répondre aux besoins des armées et valoriser les quartiers avant de bovin très peu adaptés à la consommation directe de part leur faible tendreté. Des lors, il devient intéressant de comprendre les relations entre la texture et les paramètres de ce procédé, dans l'optique de son optimisation. Dans ce travail, on a d'abord étudie l'aptitude d'un hachoir électrique instrumenté à l'évaluation des propriétés texturales de la viande. Cette méthode donne des résultats comparables à ceux obtenus par des techniques traditionnelles comme la compression uniaxiale, le tranchage et la relaxation ; avec cependant une moindre dispersion sur les mesures. Ensuite on a étudié l'influence des conditions opératoires et du traitement thermique de la viande sur les paramètres de hachage (couple déployé, énergie consommée et débit du hachoir). Dans l'ensemble les conditions analysées ont un effet très significatif sur les caractéristiques de hachage, de même que les modifications de structure et de composition qui accompagnent le chauffage de la viande. Enfin grâce à des lois développées en génie des procédés et de nouvelles équations que nous proposons, on a tenté de modéliser l'énergie de hachage. L’exploitation de la théorie de Darnell et Mol a permis la prédiction du débit du hachoir

La production de dattes ne cesse d’augmenter d’une saison à une autre ce qui engendre des pertes essentiellement lors des étapes de manutention et de commercialisation. De plus, l’étape de manutention post-récolte joue un rôle important dans le maintien de la qualité des dattes. Dans ce cadre et afin de préserver les qualités organoleptique et nutritionnelle des dattes après récolte tout en améliorant leur valeur commerciale, des essais de conservation et de traitement post-récolte ont été mis en place. L’effet de la conservation des dattes en fonction de la température, du temps, de l’utilisation d’atmosphère modifiée lors du stockage et d’un traitement thermique sur la fermeté, la couleur, et les teneurs en sucres, acides organiques, polyphénols et parois cellulaires a été étudié. Les dattes du cultivar ‘Deglet Nour’ récoltées en 2017 et 2018 au stade Tamr ainsi que les dattes communes ‘Arichti’, ‘Bouhattam’, ‘Bser Hlou’ consommées à un stade de maturité précoce (stade Khalal) ont été conservées à -18, 0, 2 et 4 °C pendant 3, 6 et 9 mois et à 2 °C pendant 30 et 60 jours, respectivement. La spectroscopie Moyen Infrarouge (MIR) en tant que méthode non destructive et non ciblée a permis de mettre en évidence l’effet de l’année de récolte par rapport à la composition chimique et de discriminer les échantillons de dattes ‘Deglet Nour’ conservés à 4 et 2 °C. Le rendement en parois cellulaires assimilées aux fibres, ainsi que les procyanidines représentant 98% des polyphénols totaux sont stables durant la conservation du cultivar ‘Deglet Nour’ et du cultivar ‘Arichti’ quel que soit la température et la durée de conservation. En revanche, ces composants sont ceux qui sont les plus affectés par les conditions de conservations dans le cas des cultivars ‘Bouhattam’ et ‘Bser Hlou’. Ce dernier est le cultivar le plus ferme et le plus apprécié par les consommateurs, en raison notamment de l’augmentation des teneurs en sucres réducteurs affectant son goût sucré lors de la conservation. De ce fait, une conservation des dattes ‘Deglet Nour’ à -18 °C pourrait être une solution pour un stockage à long terme, par contre en raison des coûts énergétiques élevés, 2 °C est la température optimale de conservation. En outre, afin de bien valoriser les dattes communes et prolonger leur durée de vie, la durée de conservation peut être prolongée pour le cultivar ‘Arichti’, une optimisation de la température de conservation pour le cultivar ‘Bser Hlou’ et ‘Bouhattam’ sera cependant nécessaire. Les dattes précédemment citées ont été également conservées dans différents types d’emballages à atmosphère modifiée (EAM) à 2 °C pendant 3, 6 et 9 mois pour le cultivar ‘Deglet Nour’ et pendant 30 et 60 jours pour les cultivars ‘Arichti’, ‘Bouhattam’ and ‘Bser Hlou’. D’une façon générale, ces résultats ont montré que les EAM ont le même impact que la température et la durée de conservation sur la qualité des dattes. Par conséquent, leur utilisation dans les industries de conditionnement de dattes va entrainer des coûts supplémentaires sans effets bénéfiques. L’impact d’un traitement d’hydratation sur les qualités organoleptique et nutritionnelle des dattes a également été évalué. Le traitement des dattes ‘Deglet Nour’ de trois usines de conditionnement différentes, à une vapeur d’eau saturée à 60-62 °C pendant 4 heures a montré qu’elles deviennent plus souples comme attendu, tandis que les paramètres nutritionnels sont resté stables. La spectroscopie Moyen Infrarouge (MIR) a permis de discriminer les dattes des trois usines et il est suggéré qu’elle soit adoptée par les stations de conditionnement comme une nouvelle technique prédictive et non destructive. Ce résultat confirme que le traitement d’hydratation pourrait être fortement recommandé pour valoriser les dattes sèches de faible valeur commerciale, cependant il doit être optimisé pour les dattes très sèches
The production of dates is increasing every season, causing losses especially during post-harvest handling andmarketing. Post-harvest handling plays an important role in maintaining date palm. In order to preserve organolepticand nutritional quality of date palm fruits after harvest with improving their commercial value, storage experiments andpost-harvest treatments have been assayed.The effect of different storage conditions of temperature, time and modified atmosphere, as well as the effectof heat treatment of dates, on firmness, colour, sugars, organic acids, polyphenols and cell walls and compositions havebeen studied.‘Deglet Nour’ date palm fruits of two harvest seasons (2017 and 2018) as well as common date cultivars‘Arichti’, ‘Bouhattam’ and ‘Bser Hlou’ consumed at early maturity stage (Khalal stage), were stored at -18, 0, 2 and 4°C for 3, 6 and 9 months and at 2 °C for 30 and 60 days, respectively. Mid Infrared Spectroscopy (MIR) as a nontargetedmethod allowed to highlight a year effect on 'Deglet Nour’ chemical composition and to discriminate samplesstored at 4 and 2 °C regarding to major components (moisture, sugar, organic acids...). Cell wall yields (assimilated tofiber) as well as procyanidins, accounting for 98% of total polyphenols, were stable during ‘Deglet Nour’ and ‘Arichti’cultivars storage regardless of temperature and time conditions. However, these same components were the mostaffected by storage conditions for ‘Bouhattam’ and ‘Bser Hlou’ cultivar. This latter, was the softest cultivar and themost appreciated by consumers, may be because of reducing sugars increase affecting its sweet taste. Thus, stored fruitsat -18 °C could be the solution for a long-term storage but due to its high energetic costs, 2 °C must be the optimaltemperature. Moreover, in order to valorize common dates palm and prolong their shelf life, storage time could beprolonged for ‘Arichti’ cultivar with temperature storage ptimization for ‘Bser Hlou’ and ‘Bouhattam’ cultivars.Date palm fruits mentioned above, were also stored under Modified Atmosphere packaging (MAP) at 2°Cduring 3, 6 and 9 months for ‘Deglet Nour’ and during 30 and 60 days for commons cultivars (‘Arichti’, ‘Bouhattam’and ‘Bser Hlou’). In general, differences were observed on physical and chemical parameters using different MAPstreatments for ‘Deglet Nour’date palm fruits. Dates became darke with MAPT and MAPA storage. Dates palm storedunder this latter MAP bag showed an increase on procyanidins, some cell walls compositions, fructose and citric acid.Firmness loss of this cultivar was delayed with MAPZ storage with polyphenols stability. This latter bag type conservedfirmness and colour of the three studied cultivars (‘Arichti’, ‘Bouhattam’ and ‘Bser Hlou’) were stabe with no differencecomparing to control (without MAP). Organic acids, cell walls yield and composition, polyphenols were also stableduring storage. Only sugars contents of every cultivars had different behaviour.These results showed that MAP bags had very lower benefical effects than storage time and temperature on ‘date palmquality. So, their use in date processing industries could have more costs with no apparent effects.The organoleptic and nutritional quality of ‘Deglet Nour’ date palm was also evaluated before and afterhydration treatment commonly used in date prcessing units (DPU), in order to become more commercially valued andto minimize waste generated along the date palm fruit supply chain. Hydration treatment under saturated steam at 60-62°C for 4 hours impoved date fruits texture as expected while nutritional parameters were quite stable. Mid InfraredSpectroscopy (MIR) allowed to discriminate samples from the three DPUs suggesting to be adopted in DPU as a newpredictive and no destructive technique. So, hydration treatment could be highly recommended to valorize fruit byproducts.However, it needs to be optimized for the very hard-type dates
انتاج التمور في ارتفاع مستمر من موسم الى اخر مما يجعل مراكزالفرز و التخزين تتخلص من كميات هائلة من التمور المتضررة أثناءعمليات الفرز والتسويق. هذه العمليات تلعب دورا هاما في الحفاظ على جودة التمور. ومن أجل الحفاظ على الجودة الغذائية للتمور بعد الجنيمع تحسين قيمتها التسويقية، تم القيلم بتجارب التخزين وبعض معالجات ما بعد الجني.وقد تم دراسة تأثير ظروف التخزين المختلفة من درجة الحرارة، مدة الخزن وتقنية الجو الهوائي المعدل، وكذلك تأثير معالجة التمور الجافةعلى الصلابة، اللون، السكريات، الأحماض العضوية، البوليفينول وجدران الخلايا النباتية (الالياف) ومكوناتها.تم تخزين تمور ’ دقلة النور’ لصابة 2017 و 2018 والأصناف الأخرى من التمور الأقل انتشارا مثل ’ الارشتي’، ’ بو حتم’، ’ بسر حلو’18 درجة مائوية وفي 2 درجة مائوية لمدة - ,0 ,2 , التي تستهلك في مرحلة متقدمة من النضج (خلال)، لمدة ثلاثة، ستة وتسعة أشهر في 430 و 60 على التوالي. اثبت التحليل الطيفي بالأشعة تحت الحمراء الوسطى ان سنة الجني لها تاثير على العناصر الكيميلئية للتمور’ دقلةالنور’ وقامت بتمييز التمور المخزنة في 2 و 4 درجة مائوية بالنسبة لاهم مكوناتها (الماء، السكريات، الأحماض العضوية...). اثبت النتائجان جدران الخلايا النباتية (الالياف) وان أكبر مكونات البوليفينول (بروسيانيدين) كانت مستقرة اثناء تخزين تمور’ دقلة النور’ و ’ الارشتي’،بغض النظر عن درجة حرارة ومدة التخزين. نفس هذه العناصر كانت الأكثر تاثرا بعوامل التخزين بالنسبة لاصناف’ بو حتم’ و ’ بسرحلو’. هذا الصنف الأخير كان الأكثر ليونة مع تغير بنية جدران الخلايا على الرغم من انه أكثر صنف قابلية لدى المستهلك، من الممكنبسبب ارتفاع كمية السكريلت السريعة التي اثرت على مذاقه الحلو.فبحيث ان تخزين التمور ’ دقلة النور’ في - 18 درجة مائوية من الممكن ان يكون أحسن حل على مدى طويل، لكن نظرا لتكاليفة الطاقيةالباهضة، تخزين التمور في 2 درجة مائوية يجب ان يكون أفضل حل. بصفة عامة لم يكن هناك خسائر هامة للقيمة الغذائية بالنسبة لاصنافالتمور الاخرى اثناء التخزين، مما يجعل التمديد في مدة التخزين ممكنا بالنسبة اصنف’ الارشتي’ مع البحث عن درجة حرارة تخزين ناجعةالصنف ’ بسر حلو’ و’ بو حتم’.تم ايضا تخزين انواع التمور المذكورة اعلاه بتقنية الجو الهوائي المعدل في 2 درجة مائوية لمدة ثلاثة، ستة وتسعة أشهربالنسبة ’ لدقلةالنور’ ولمدة 30 و 60 يوم بالنسبة للاصناف الأخرى. بصفة عامة هناك اختلافات في العناصر الفيزيلئية والكيميلئية ’ لدقلة النور' المخزنةفي كل أنواع تقنيات الجو الهوائي. ' دقلة النور' المخزنة في أكياس ترندلايف و ايباك. أصبحت داكنة الون.دقلة النور المخزنة في أكياس ' سجلت ارتفاعا في مكونات جدران الخلايل, بروسيانيدين, الفروكتوز و حامض السيتريك. تخزين' دقلة النور'في أكياس زويباك اخرت في ليونتها مع استقرار في البوليفينول. هذه النتائج اثبتت ان تخزين التمور في اكياس الجو الهوائي المعدل لم تكنذو نجاعة عالية مقارنة بعوامل الحرارة والمدة الزمنية.لون وصلابة التمور من اصناف ’ الارشتي’، ’ بو حتم’، ’ بسر حلو’ اثبتت استقرارها بعد تخزينها في أكياس زويباك, لكن بعدم ايجاد فرقمقارنة بالتمور المخزنة بدون اكياس الجو الهوائي المعدل, مثلها مثل بقية العناصر الفيزيلئية والكيميلئي بصفة عامة. هذا يثبت ان استعمالهافي مصانع تخزين التمور ليس له جدوى اقتصادية واضحة.تم دراسة مدى تاثر القيمة الغذائية لتمور ’ دقلة النور’ الجافة على إثر معالجتها وترطيبها بالطريقة الهعتدة في اغلب مصانع تخزين التمور62 درجة مائوية لمدة 4 ساعات - لتكون ذات قيمة تسويقية عالية ولتقليص كمية الخسائر. تقنية ترطيب التمور على طريقة البخار في 60اثبتت نتائج ناجعة كما كان متوقع مع المحافضة على استقرار المكونات الغذائية. طريقة معالجة التمور بترطيبها هي طريقة متصوح بهالكنها غير ناجة للتمور الأكثر جفافا التي تحتاج تطوير في هذه التقنية

DANS L'ELABORATION DU PETILLANT DE RAISIN, L'ETAPE DE FERMENTATION JOUE LE ROLE PREPONDERANT DANS L'ETABLISSEMENT DE LA QUALITE ORGANOLEPTIQUE DU PRODUIT. AFIN DE L'OPTIMISER, SONT ETUDIES LES EFFETS DE DIVERS PARAMETRES OPERATOIRES EN PRENANT EN COMPTE AUSSI BIEN LES CRITERES QUALIFICATIFS QUE CINETIQUES. AINSI, IL EST DEMONTRE QUE: DE FORTS TAUX D'INOCULATION PERMETTENT DE REDUIRE LE TEMPS DE FERMENTATION, MAIS ONT UN EFFET DEFAVORABLE SUR LES COMPOSANTES AROMATIQUES DU PRODUIT; LA TEMPERATURE DE FERMENTATION, DANS UNE GAMME DE 15 A 20°c, N'A PAS D'INFLUENCE NOTABLE SUR LES QUALITES GUSTATIVES DU PETILLANT; LA NATURE DU CEPAGE MARQUE FORTEMENT LE PRODUIT, CELUI QUI SEMBLE LE MIEUX ADAPTE ETANT LE MAUZAC ; LA LEVURE UTILISEE INFLUENCE CONSIDERABLEMENT LES CARACTERISTIQUES ANALYTIQUES ET ORGANOLEPTIQUES DU PETILLANT. DE CELLES QUI ONT ETE TESTEES, SACCHAROMYCES CAPENSIS (SYN. SACCHAROMYCES CEREVISIAE) S'EST AVEREE LA PLUS INTERESSANTE. PAR AILLEURS, CETTE ETUDE A CONDUIT A PRECISER LES EFFETS REELS DE LA PRESSION EN GAZ CARBONIQUE (0 A 6 BARS) SUR LA CROISSANCE ET L'ACTIVITE FERMENTAIRE DES LEVURES

Le thème général du travail concerne l'accélération de l'affinage d'un fromage typiquement brésilien dont le profil organoleptique est dominé par une saveur piquante caractéristique. Pour réduire la durée de maturation et renforcer la saveur, une préparation renfermant une lipase estérase extraite de Rhizomucor miehei a été utilisée. Deux aspects importants ont été développés dans cette étude. La première partie de la recherche est consacrée à la caractérisation de l'activité de l'enzyme sur la matière grasse laitière. Cette approche, qui n'avait pas été réalisée sur ce type de substrat, a permis de préciser l'incidence précise des différents effecteurs de la réaction enzymatique: pH, température, temps, concentration en substrat et en enzyme, énergie d'activation, effets de différents activateurs et inhibiteurs. La seconde partie de la thèse concerne l'application proprement dite à la fabrication du fromage. Les résultats indiquent de profondes modifications de la composition du produit en acides gras. Une action protéolytique secondaire à par ailleurs été mise en évidence. L’activité hydrolytique a été clairement définie par une identification des différents types d'acides gras libérés et une quantification des résidus de protéolyse. Au plan organoleptique, des corrélations très significatives ont été établies entre la libération des acides gras et le développement du gout piquant perçu par un jury d'experts. Un suivi global du profil sensoriel a permis d'établir également une évolution spécifique des autres caractéristiques de saveur liées à la supplémentation en enzyme. L’ensemble des résultats acquis apporte une contribution originale dans le développement des connaissances en enzymologie laitière et dans la maitrise de la qualité d'un fromage typiquement brésilien (Coalho do Ceara)

A breeding of seven European perch (Perca fluviatilis) groups of various origin was carried out under experimental conditions at 20°C temperature since the hatching of larval fish up till the age of 278 days, with intensive feeding using BioMar Inicio plus 0,55mm fodder with 15% fat content and BioMar Inicio plus 0,1mm fodder with 18% of fat content in later initial feeding. The average final weight of fish in the individual groups ranged between 79,4g and 27,63g. Mass yield statement (mass fraction of skinless filets, on the total mass), basic chemical analysis of filets (dry matter, crude protein, lipids and ash content) and organoleptic evaluation of musculature quality were carried out in the final stage of the growth test. No influence of the fish origin on the mass yield was detected. The average values ranged between 35,41% and 32,21%, but an influence of origin on crude protein content was discovered. The lowest values were determined in the population from the north of Germany 77,5% and the highest values on the contrary were determined in the population from the Štrbské Pleso lake 80,35%. The lowest lipids content was determined again in the population from the north of Germany 7,14%, while the highest fat content was detected in the population from Slovakia 8,66%. The results of organoleptic analysis didn't show substantial differences. Overall it can be stated that the monitoring didn't prove any substantial influences of fish origin on the parameters observed, which is confirmed by results of similar observations carried out by other authors e.g. with trout and carp.

The theme of the thesis was to evaluate the varieties of apricots (Prunus armeniaca) ripened on the tree. Following three varieties of apricots have been evaluated: 'Leskora', 'Betinka' and 'Marlen', following quality criteria of the fruit have been monitored: skin firmness, soluble solids content in the fruit and titratable acidity. Monitoring has been performed in three stages of maturity and repeated after seven days storage at 20 ° C. The results of individual observations were evaluated by maturity index. Changes of the organoleptic parameters we monitored after the harvest, and repeated after seven days storage at 20 °C. We assessed firmness and taste of the fruit pulp. The objective pursued was to assess the suitability of selected varieties for storage by keeping the desired sensoric parameters. Based on the results, we can recommend as the most suitable for the storage harvesting stage - green harvesting. According to the index of maturity and organoleptic characteristics showed the best results variety 'Betinka' - unripe fruits, in all evaluated criteria after seven days storing in temperature 20 °C.

This thesis includes experimental period 2014. In this work were evaluated 13 genotypes and 9 varieties of apple hybrids which was bred on Research and Breeding Institute of Pomology Holovousy Ltd. In this case was evaluated resistance against two diseases: apple scab (Venturia inequalis Cke. Wint.) and Powdery mildew (Podosphaera leucotricha Ell.et. Ewerk). Most of the genotypes and the varieties were moderately damaged strupovitostí Apple, thanks to the high average annual precipitation. The most susceptible genotypes and species were HL 18, HL 91, HL 204, HL 384, ' Flordika ' and ' Dima '. Apple powdery mildew is the most effect for genotype HL 204, HL 211, HL 623, HL 1132, 'Mivibe','Pidi' and 'Zita'. On growth and forage were evaluated by the characters. At the next step were evaluated growth and harvesting characters. At the end were assesed the organoleptic characters by tasting.

This thesis deals with evaluation of analytical and organoleptic properties of new PIWI varieties. The aim of the thesis is to describe and evaluate the suitability of selected PIWI varieties for cultivation in the Czech Republic winery. In the thesis fifty-two bottles of varieties and cuvée wines from the Czech Republic, Germany, the Netherlands, Denmark, Poland and Sweden are analysed, tasted, evaluated and briefly described. All nineteen tested varieties should be recommended to certain growing conditions in the Czech Republic. The top rated varieties with three or more samples are PIWI varieties of Cabernet Blanc, Solaris and Hibernal. All varieties proved the ability to produce on average up to above average harmonious wines which can be the basis for winemaking in organic viticulture in the Czech Republic.

The main objective of this diploma thesis is compare the production efficiency of special types of feed for African catfish in experimental conditions in a recirculating system with biological treatment of water. It was tested four different types of floating feed, differing in the proportion of main components, the chemical composition and determining - for catfish (CatCo GROWER - 12 EF, CatCo SELECT - 13 EF and CatCo GROWER - 13 EF), respectively salmonid fish species (Dibaq Trout Evolution). The primary outcome indicators was the growth rate, individual weight (and it's variability), feed conversion ratio, the cost of feed consumed per unit of growth and product quality, evaluated according the average dress-out percentage of skinless fillets, organoleptic assessment and chemical composition of flesh.

碩士
國立臺灣大學
農藝學研究所
106
The diet of Taiwan general population has change since the economic bloom in the 1970s. The once rice centered diet has subtly shift towards to wheat-based ration. Meanwhile, petty rice farm has not transformed from wet field to the dry farmland that is suitable for coarse grains production. Local cereal production has not kept up with the increasing demand of non-rice cereals due to addiction of cheap foreign imports of local business. Local food processors lacks of the adequate financial incentive to integrate local cereals due to pricing. Last two-decade craft beer has created a new sub- category in the alcoholic beverage market. The focus on the sensory experience that conventional commercial beers cannot compare to. Pricing of this new sub category are more elastic and commonly are charged with higher market price. Indirectly that enable breweries with the cushions to utilize more premium local ingredients. Furthermore, the exploring organoleptic qualities of the beers brewed with local ingredients encourages breweries to brew with local cereals that provides additional demand to produce coarse grains in Taiwan.

In my diploma thesis I was tested six types of feed. I tested in 3 repetitions in the recirculating system with biological treatment of water. Tested fishes african catfish (Clarias gariepinus) weighted between 200 ? 800 g per piece, were deployed into 18 aquariums with volume of 190 litres per aquarium. The whole experiment took place in five partial 3-week periods in the intensive breeding of the laboratory - controlled reproduction of fishes FROV JCU. The average water temperature during the experiment was 27 °C. The main objective of the thesis was to observe production efficiency of tested types of feed, speed of the growth of fishes, feed rates and financial costs. Afterwards, determinativ of yield and organoleptic evaluation was determined, followed by laboratory examination of composition of meat. The results of production indicators (Specific Growth Rate, Relative Growth Rate, Food Conversation Ratio) were most favorable for 3 types of feed ? Haltáp (SGR=0,81 %; RGR=126 %; FCR=1,45), Coppens TROCO SUPREME-22 (SGR=0,73 %; RGR=105 %; FCR=1,19), Coppens TROCO PRIME-18 (SGR=0,68 %; RGR=97 %; FCR=1,26). The lowest costs for 1 kg of fish increment were achieved for these specific types of feed Haltáp and Aller Aqua Focus (45 Kč a 46 Kč). In the organoleptic analysis was found positive evaluation of meat of all tested fishes. Chemical composition of meat was (in term of proteins and fats content) most favorably documented for the hungarian feed called Haltáp (proteins=19,22 % and fats=4,85 %).

The concentration of beverages has a great interest because it enables lowering the transportation, storage and packaging costs, as well as theincrease of product’s shelf lifeoriginated by its higher resistance to microbial activity. Membrane processes have been proposed for beverages’ concentration as promising alternatives to the traditional concentration processesdue to the mild operating conditions. In this work, the osmotic evaporation membrane process was used in order to concentrate three different teas and fresh orange juice, as well as evaluating the effect of this process on the organoleptic properties and antioxidant activity.The concentration process was carried out in a hollow fibre membrane contactor. The beverage was circulated through the shell side of the contactorand a concentrated osmotic solution (CaCl25M) was circulated inside the fibres. The flux, the driving force and the mass transfer coefficient were evaluated during the process time. All beverages were concentrated at least threetimes.The concentrated beverages were analysed in terms of their antioxidant activity (DPPH and FRAP methods), total phenolic content (Folin-Ciocalteu method) and colour. Ascorbic acid concentration was measured for the orange juice by 2,6 -dichlorophenolindophenol -xylene extraction method.The results indicate thatthe antioxidant activity and total phenolic content remains constant during the first sixhours of the concentration process, after which a decrease was noticed. Alterations in the beverages colour after the concentration process (7.11<ΔE*I,F<24.32)were observed. Thecontent ofascorbic acid decreases 32.7% during the concentration process.However, these results are not a limitation since the process can be operated in a shorter time, using membrane contactors with highercontact areas.

A two year study was undertaken to assess the chemical and organoleptic qualities of one crabapple and nine apple cultivars grown on the Canadian Prairies for commercial production of apple juice. Considerable variation was observed among the cultivars for moisture (82.24% - 88.19%), acids (0.49% - 1.09%), sugars (9.00% - 13.84%) and phenolics (0.31% - 0.53%). A pilot plant scale filtration assembly was utilized in this study. Pectinase concentration of 0.15%(w/v) was most efficient in clarification of raw apple juice. The enzyme clarified apple juice was pumped through a cartridge membrane filtration system ranging from 106 to 0.22u for clarification, polishing and sterilization. The cartridge membrane filters reduced the turbidity of the juice from 106 to 0.3 JTU (Jackson Turbidity Unit). Yeast and mold counts were nil on the final product. Organoleptic studies revealed that perceived sweetness increased as the sugar-acid ratio increased, while sourness increased with a decrease in sugar-acid ratio. Breakey and Collet cultivars had the acceptable sugar-acid ratio required to make single cultivar juice. The other cultivars were less suitable due to wider range of compositional differences. The blended juices prepared from the sample juices compared very well with commercial apple juice.

Chang Pui Sze.
Thesis submitted in: October 2004.
Thesis (M.Phil.)--Chinese University of Hong Kong, 2005.
Includes bibliographical references (leaves 204-227).
Abstracts in English and Chinese.
Acknowledgement --- p.i
Abstract (In English) --- p.ii
Abstract (In Chinese) --- p.iv
List of Tables --- p.vi
List of Figures --- p.x
Contents --- p.xii
Chapter 1. --- Introduction --- p.1
Chapter 1.1 --- Historical Background of Sufu --- p.1
Chapter 1.2 --- Nutritional Benefits of Sufu --- p.2
Chapter 1.3 --- Production Steps --- p.2
Chapter 1.3.1 --- Preparation of Tofu --- p.5
Chapter 1.3.2 --- Preparation of Pehtze --- p.5
Chapter 1.3.3 --- Salting or Brining --- p.8
Chapter 1.3.4 --- Aging --- p.9
Chapter 1.4 --- Local Varieties of Sufu --- p.9
Chapter 1.5 --- Other Types of Sufu Fermentation --- p.10
Chapter 1.6 --- Biochemical Changes during Sufu Production --- p.11
Chapter 1.6.1 --- Protein Faction --- p.12
Chapter 1.6.2 --- Lipid Fraction --- p.14
Chapter 1.6.3 --- Carbohydrate fraction --- p.14
Chapter 1.7 --- Sufu Flavor --- p.14
Chapter 1.7.1 --- "Water-soluble Peptides, Free Amino Acids and Tasty Oligopeptides" --- p.14
Chapter 1.7.2 --- Nucleotide Contents in the Taste of Sufu --- p.15
Chapter 1.7.3 --- Effects of Ethanol on Flavor Development --- p.15
Chapter 1.7.4 --- Volatile Components in Sufu --- p.16
Chapter 1.8 --- Microbiological Safety of Sufu --- p.18
Chapter 1.9 --- Existing Problems in Sufu Production --- p.19
Chapter 1.10 --- Acceleration of Sufu Maturation by Adding Exogenous Lipase --- p.20
Chapter 1.10.1 --- Proteases --- p.22
Chapter 1.10.2 --- Problems with Proteases --- p.24
Chapter 1.10.3 --- Lipases --- p.25
Chapter 1.10.4 --- Problems with Lipases --- p.26
Chapter 1.11 --- Replacement of Sodium Salt in Food with Alternative Salts --- p.29
Chapter 1.12 --- Objectives --- p.33
Chapter 2 --- Development of Volatile Compounds in Sufu --- p.35
Chapter 2.1 --- Introduction --- p.35
Chapter 2.2 --- Materials and Method --- p.36
Chapter 2.2.1 --- Sufu Production --- p.36
Chapter 2.2.1.1 --- Preparation of Tofu --- p.36
Chapter 2.2.1.2 --- Inoculation of Tofu --- p.37
Chapter 2.2.1.2.1 --- The Mold Strain --- p.37
Chapter 2.2.1.2.2 --- Spore Suspension --- p.38
Chapter 2.2.1.2.3 --- Spore Count in Spore Suspension --- p.38
Chapter 2.2.1.3 --- Preparation of Pehtze --- p.39
Chapter 2.2.1.4 --- Brining and Aging --- p.41
Chapter 2.2.2 --- Sampling of Sufu --- p.42
Chapter 2.2.3 --- Flavor Analysis --- p.42
Chapter 2.2.3.1 --- Simultaneous Steam Distillation-Solvent Extraction (SDE) --- p.42
Chapter 2.2.3.2 --- Gas chromatography-mass spectrometry (GC-MS) Conditions --- p.43
Chapter 2.2.3.3 --- Compound Identification and Quantification --- p.44
Chapter 2.3 --- Results --- p.45
Chapter 2.3.1 --- Evolution of Volatiles During Sufu Aging --- p.45
Chapter 2.3.1.1 --- Esters --- p.46
Chapter 2.3.1.2 --- Alcohols --- p.51
Chapter 2.3.1.3 --- Aldehydes --- p.55
Chapter 2.3.1.4 --- Ketones --- p.55
Chapter 2.3.1.5 --- Other Nitrogen-containing Compounds --- p.59
Chapter 2.3.1.6 --- Sulfur (S)-containing and Oxygen (O)-containing Compounds --- p.51
Chapter 2.3.1.7 --- Pyrazines --- p.61
Chapter 2.3.1.8 --- Miscellaneous Compounds --- p.63
Chapter 2.3.2 --- Change in the Concentrations of Sufu Odorous Compounds with Time --- p.65
Chapter 2.4 --- Discussion --- p.67
Chapter 2.4.1 --- Quantitatively Important Volatile Components of Sufu --- p.67
Chapter 2.4.2 --- Esters --- p.59
Chapter 2.4.3 --- Alcohols --- p.72
Chapter 2.4.3.1 --- 1-Hexanol --- p.72
Chapter 2.4.3.2 --- Phenol and 2-Methoxyphenol --- p.74
Chapter 2.4.4 --- Aldehydes --- p.75
Chapter 2.4.4.1 --- Hexanal --- p.75
Chapter 2.4.4.2 --- "(E,E)-2,4-Heptadienal" --- p.77
Chapter 2.4.4.3 --- (E)-2-Heptenal --- p.78
Chapter 2.4.4.4 --- Benzeneacetaldehyde --- p.79
Chapter 2.4.5 --- Ketones --- p.80
Chapter 2.4.5.1 --- 3-Hydroxy-2-Butanone --- p.81
Chapter 2.4.6 --- Sulfur-Containing Compounds --- p.82
Chapter 2.4.6.1 --- 3-(Methylthio)propanal --- p.82
Chapter 2.4.7 --- Pentylfuran --- p.84
Chapter 2.4.8 --- Naphthalene --- p.86
Chapter 2.4.9 --- Contaminants and artifacts generated by A-SDE --- p.87
Chapter 2.5 --- Conclusion --- p.92
Chapter 3 --- Acceleration of Sufu Production with Exogenous Lipase Effect on Flavor Development --- p.95
Chapter 3.1 --- Introduction --- p.95
Chapter 3.2 --- Materials and Method --- p.96
Chapter 3.2.1 --- Sufu Production --- p.96
Chapter 3.2.2 --- The Addition of Lipases --- p.96
Chapter 3.2.3 --- Sampling of Sufu --- p.97
Chapter 3.2.4 --- Flavor Analysis --- p.97
Chapter 3.2.5 --- Statistical Analysis of Sufu Flavor Compounds --- p.98
Chapter 3.2.6 --- Proximate Analysis --- p.98
Chapter 3.2.7 --- Freeze-Drying --- p.99
Chapter 3.2.8 --- Statistical Analysis of Sufu Proximate Contents --- p.99
Chapter 3.2.9 --- Sensory Evaluation of Experimental Sufu --- p.100
Chapter 3.3 --- Results --- p.102
Chapter 3.3.1 --- Experiment I ´ؤ Adding 0.01% (w/w) Lipase from Porcine Pancreas and Candida rugosa --- p.102
Chapter 3.3.1.1 --- Esters --- p.104
Chapter 3.3.1.2 --- Alcohols --- p.108
Chapter 3.3.1.3 --- Aldehydes --- p.110
Chapter 3.3.1.4 --- 3-Hydroxy-2-Butanone --- p.113
Chapter 3.3.1.5 --- 3-(Methylthio)propanal --- p.114
Chapter 3.3.1.6 --- 2-Pentylfuran --- p.115
Chapter 3.3.1.7 --- Naphthalene --- p.115
Chapter 3.3.2 --- Experiment II - Adding 0.02% Lipase from Porcine Pancreas and Candida rugosa --- p.117
Chapter 3.3.2.1 --- Esters --- p.118
Chapter 3.3.2.2 --- Alcohols --- p.123
Chapter 3.3.2.3 --- Aldehydes --- p.125
Chapter 3.3.2.4 --- 3-Hydroxy-2 -Butanone --- p.129
Chapter 3.3.2.5 --- 3-(Methylthio)propanal --- p.129
Chapter 3.3.2.6 --- 2-Pentylfuran --- p.131
Chapter 3.3.2.7 --- Naphthalene --- p.131
Chapter 3.3.3 --- Sensory Evaluation of Lipase-treated Sufu --- p.132
Chapter 3.3.4 --- Proximate Composition of Sufu at Different Ages from the 3 Treatments --- p.134
Chapter 3.3.4.1 --- Addition of 0.01%(w/w) Lipase to Sufu Aging Solution --- p.134
Chapter 3.3.4.1.1 --- Crude Protein --- p.134
Chapter 3.3.4.1.2 --- Crude Lipid --- p.135
Chapter 3.3.4.1.3 --- Moisture --- p.138
Chapter 3.3.4.1.4 --- Ash --- p.138
Chapter 3.3.4.2 --- Addition of 0.02% (w/w) Lipase to Sufu Aging Solution --- p.141
Chapter 3.3.4.2.1 --- Crude Protein --- p.141
Chapter 3.3.4.2.2 --- Crude Lipid --- p.141
Chapter 3.3.4.2.3 --- Moisture --- p.144
Chapter 3.3.4.2.4 --- Ash --- p.144
Chapter 3.4 --- Discussion --- p.147
Chapter 3.4.1 --- Adding 0.01 % Lipase from Porcine Pancreas and Candida rugosa --- p.147
Chapter 3.4.1.1 --- Comparison of Total Odorous Content --- p.147
Chapter 3.4.1.2 --- Sensory Evaluation of Experimental Sufu --- p.147
Chapter 3.4.2 --- Adding 0.02% Lipase from Porcine Pancreas and Candida rugosai --- p.150
Chapter 3.4.2.1 --- Comparison of Total Odorous Content --- p.150
Chapter 3.4.2.2 --- Sensory Evaluation of Experimental Sufu --- p.151
Chapter 3.4.3 --- Summary of Sensory and TOC Results of Lipase Experiments --- p.153
Chapter 3.4.4 --- Impact of Lipase Addition on Different Odorous Volatile Compounds --- p.153
Chapter 3.4.4.1 --- Esters --- p.154
Chapter 3.4.4.2 --- Alcohols --- p.155
Chapter 3.4.4.3 --- Aldehydes --- p.157
Chapter 3.4.4.4 --- 3-Hydroxy-2-Butanone --- p.159
Chapter 3.4.4.5 --- 3-(Methylthio)propanal --- p.160
Chapter 3.4.4.6 --- 2-Pentylfuran and Naphthalene --- p.161
Chapter 3.4.5 --- Effect of Aging on Chemical Composition of Sufu --- p.161
Chapter 3.4.5.1 --- Crude Protein --- p.161
Chapter 3.4.5.2 --- Crude Lipid --- p.162
Chapter 3.4.5.3 --- Ash --- p.163
Chapter 3.4.6 --- Effect of Lipase Addition on Chemical Composition of Sufu --- p.163
Chapter 3.4.7 --- Effect of Lipase Addition on Free Fatty Acid (FFA) Profiles --- p.164
Chapter 3.4.8 --- Generation of Different Classes of Esters from Animal and Fungal Lipases --- p.168
Chapter 3.5 --- Conclusion --- p.171
Chapter 4 --- "Partial Substitution of Sodium Chloride with Potassium Chloride in Sufu Aging Solution - Effect on Proteolysis, Bacterial Growth and Flavor" --- p.174
Chapter 4.1 --- Introduction --- p.174
Chapter 4.2 --- Materials and Method --- p.175
Chapter 4.2.1 --- Sufu Production --- p.175
Chapter 4.2.2 --- Partial Substitution of NaCl with KC1 --- p.176
Chapter 4.2.3 --- Sampling of Sufu --- p.176
Chapter 4.2.4 --- Bacterial Count --- p.176
Chapter 4.2.5 --- Total and Amino Nitrogen Contents in Sufu --- p.177
Chapter 4.2.6 --- Sensory Evaluation of Experimental Sufu --- p.177
Chapter 4.3 --- Results --- p.179
Chapter 4.3.1 --- Microbial Growth --- p.179
Chapter 4.3.2 --- Proteolysis --- p.181
Chapter 4.3.2.1 --- Total Nitrogen Content (TN) --- p.181
Chapter 4.3.2.2 --- Amino Nitrogen Content (AN) --- p.184
Chapter 4.3.3 --- Sensory Evalutaion of Control and KCl-Substituted Sufu --- p.186
Chapter 4.4 --- Discussion --- p.187
Chapter 4.4.1 --- Microbial Growth --- p.187
Chapter 4.4.2 --- Proteolysis --- p.189
Chapter 4.4.3 --- Sensory Tests --- p.194
Chapter 4.5 --- Conclusion --- p.198
Chapter 5 --- Overal Conclusion --- p.199
References --- p.204
Appendix I --- p.228
Appendix II --- p.229

The main goal of this research was to determine the effectiveness of saturated fat replacement by means of a canola oil oleogel, termed an “organogel”, using ethyl cellulose (EC, 10 cP) as the gelator and sorbitan monostearate (SMS) as a plasticizer. All-beef frankfurters and pork breakfast sausages were used and instrumental tests performed to determine effectiveness were light microscopy, texture profile analysis, Warner-Bratzler shear force, cook loss and smokehouse yield. A trained sensory analysis panel scored for hardness, juiciness, oiliness, and the presence of off flavours. Replacing beef fat (BF) with canola oil (CO) in frankfurters produced a product that was significantly harder (P < 0.05). The gelling of the canola oil lowered the TPA hardness values. Cohesiveness, chewiness and gumminess values were statistically similar to the BF control. Minor changes in L*, a* and b* values were observed, with the organogel frankfurters being lighter than the BF control. Sensory analysis scores showed that 8,10 & 12% EC frankfurters were significantly less hard than the CO control.
Ontario Ministry of Agriculture, Food & Rural Affairs (OMAFRA)