Dissertations / Theses on the topic 'Rice milk'

There are great problems of pesticide poisonings in the rural parts of the developing countries. Although these countries only use 25 percent of the world’s pesticide production they suffer from 99 percent of the deaths due to pesticide poisoning.

The study took place in Tarapoto, Peru, where immense quantities of pesticides are used in their extensive cultivations of rice. The highly toxic pesticides are applied with backpack sprayers without using any safeguard.

The objective of the study is to find out if the unsafe use of pesticides in Tarapoto is a result of insufficient information from the chemical companies and the distributors. It is also to study what effect the distributors’ relationship marketing has on the usage of pesticides. The purpose of the study is to help the farmers to get a deeper understanding about the problem by explaining the situation to them.

Four theories have been used as analytical tools in the study; corporate social responsibility, relationship marketing, buyer’s value chain and costumer value, and salespeople and their ethical behavior. The guidelines for personal protection and good labeling from the Food and Agricultural Organization of the United Nations have also been used as a basis for the empirical study.

A triangulation of data was use during the empirical studies and three types of respondents were interviewed; farmers, vendors and organizations and authorities. Participating observations were also made both in the field and in the stores.

The results of the empirical studies show that the main reason of the unsafe use of pesticides is not lack of information or unawareness. The etiquettes have to be approved by the Agrarian Health Department and all the interviewed farmers were literate and could therefore read the given information. All the interviewed farmers were also aware of how they really should manage the pesticides.

The primary source of information is however the vendors. They have a close relation to the farmers due their selling strategies of relationship marketing. The vendors recommend what pesticides the farmers should use, and how and when to use them. There is though a problem in the information from the vendors. The most recommended products are extremely or highly toxic and they are restricted; they are not allowed to use in rice. They also recommend the farmers to drink milk to avoid intoxication, which the etiquettes warn against. Regular safety instructions were only given by 50 percent of the interviewed vendors.

RESUMEN

Existen muchos problemas de intoxicación debido al uso de pesticidas en las zonas rurales de los países en desarrollo. Aunque únicamente un 25 por ciento de la producción mundial de pesticidas es utilizada en estos países, ellos sufren del 99 por ciento de las muertes causadas por pesticidas.

El estudio fue realizado en Tarapoto, Perú, donde se utilizan cantidades enormes de pesticidas en los cultivos de arroz. Los pesticidas, en frecuentes casos extremadamente tóxicos, se aplican con mochilas y sin ningún tipo de equipo de protección.

El objetivo del estudio es investigar si el uso inseguro de pesticidas, es resultado de la información insuficiente de parte de las compañías químicas y de los distribuidores. El objetivo es también estudiar cuál es la influencia de los vendedores sobre el uso de pesticidas. El propósito es ayudar a los agricultores de Tarapoto a tener una compresión más profunda del problema.

Los resultados muestran que la razón principal por el uso inadecuado de pesticidas, no es ni la escasez de información, ni la inconciencia de los riesgos. El nivel educativo, permite sin problema alguno a los agricultores leer las etiquetas en los envases; etiquetas previamente aprobadas por SENASA antes de salir al mercado. Existe por lo tanto una conciencia colectiva del uso adecuado de los pesticidas que no obstante, no se practica.

La fuente principal de información son sin embargo los vendedores. Ellos tienen una relación cercana con los agricultores, les recomiendan qué productos usar, cuándo y dónde. El problema recae en una recomendación de los productos más tóxicos e incluso restringidos para los cultivos de arroz. También se les recomienda beber leche para evitar intoxicaciones, a pesar de que es contraindicado en la etiquetas tomar leche en caso de intoxicación.

This study investigated pressure-induced starch gelatinisation in water and milk suspensions. A rheological method, termed ‘pasting curves’, provided an objective and analytical means to determine the degree of pressure-induced starch gelatinisation. In addition, a polarised light microscope was used to observe birefringence of the starch granules and the degree of starch swelling was measured. The preliminary investigation into pressure-induced gelatinisation of six different starches showed that potato starch was the most pressure resistant and was not gelatinised after a pressure treatment of 600 MPa for 30 min at 20 °C. Waxy rice, waxy corn and tapioca starches showed complete gelatinisation after the same treatment while normal rice and normal corn starches were only partially gelatinised despite the disappearance of birefringence. Based on the preliminary study, two starches (normal and waxy rice starches) were selected for more detailed studies. The effects of treatment conditions (pressure, temperature and duration) on the gelatinisation were investigated with these selected starches. The degree of gelatinisation was dependent on the type of starch and the treatment conditions. The results also indicated that different combinations of the treatment conditions (e.g. high treatment pressure for a short time and low treatment pressure for a longer time) could result in the same degree of gelatinisation. Both starch types exhibited sigmoidal-shaped pressure-induced gelatinisation curves and there was a linear correlation between the degree of swelling and the apparent viscosity of the starch suspension. After treatments at =500 MPa for 30 min at 20 °C, both starches lost all birefringence although the apparent viscosity and the degree of swelling of normal rice starch did not increase to the same extent as observed in waxy rice starch. Pressure-induced gelatinisation of starch was retarded when starch was suspended in skim milk. This was attributed to the effect of soluble milk minerals and lactose present in the milk whereas milk proteins (casein and whey) did not affect the degree of gelatinisation at the levels present in 10% total solids skim milk. The presence of soluble milk and/or lactose may lead to less effective plasticising of starch chains by the suspension medium. Interactions between milk components and starch molecules may also play a role in retarding gelatinisation by reducing the mobility of starch chains. The functionality of starch in a dairy application was tested using acid milk gels as a model system. Skim milk with added starch (waxy rice or potato starch) was either pressure treated (500 MPa, 20°C, 30 min) or heat treated (80°C, 30 min) and subsequently acidified to form acid milk gels. The addition of waxy rice starch resulted in firmer acid milk gels, and increasing the amount of starch caused an increase in the firmness of both pressure-treated and heat-treated samples. However, pressure-treated samples with added potato starch did not show significant changes in the firmness whereas the heat-treated counterparts showed a marked increase in the firmness as the level of potato starch increased. The difference between the effects of the two different starches can be explained by the extent of starch gelatinisation in skim milk. Starch granules absorb water during gelatinisation whether induced by pressure or heat which effectively increases milk protein concentration in the aqueous phase to form a denser protein gel network on acidification. The firmness of acid milk gels can be increased by adjusting the pH at pressure or heat treatment to higher than the natural pH of milk. The effect of pH at pressure or heat treatment and addition of starch on the acid milk gel firmness was additive and independent of each other up to a starch addition level of 1%. This study provided an insight into pressure-induced gelatinisation of starch by showing gelatinisation properties of starches of different botanical origins and the effects of the treatment conditions (treatment pressure, treatment temperature and duration) on the degree of gelatinisation. Furthermore, the results from the pressure treatments of starch in dairy-based suspensions showed that pressure-induced gelatinisation was affected by other components in the system. These results demonstrate the importance of understanding the gelatinisation properties of starch in complicated food systems in which a number of other components are present. In terms of the application of starch in dairy systems, when starch was added to milk and gelatinised by pressure treatment, the acid milk gel produced by subsequent acidification was firmer than the acid milk gel made from skim milk alone.

[EN] The main objective of this Thesis was to study the energy metabolism in small ruminants under different nutrition sceneries. As methodology we utilized indirect calorimetry instead of direct calorimetry or feeding trials. Within indirect calorimetry we worked with a portable open circuit gas exchange system with a head hood. This open circuit respiration system permitted completed the whole energy balance and evaluate the efficiency of utilization of the energy of the diet for different physiological circumstances as milk production in dairy goats or maintenance in sheep. Besides, we could quantify in each trial some of the wastes related to environmental pollution as CH4 emissions and excretion of nitrogen in feces and urine. In this thesis three experiments were designed, two in dairy goats and other in sheep as we described below. In the first experiment, digestibility, energy balance, carbon and nitrogen balance, milk performance, rumen parameters and milk fatty acids and metabolites were obtained. Metabolic cages and open circuit indirect calorimetry system were the methods applied. Treatments consist in two mixed diets with alfalfa as forage. Within the concentrate, oat grain was replaced with rice bran. No significant differences were found for metabolizable energy intake (MEI), 1254kJ/kg of BW0.75 on average, and heat production (HP); 640 kJ/kg of BW0.75 on average. No differences were obtained for milk production (2.2 kg/d on average) and milk fat was greater in the rice bran diet (6.9% vs. 5.3% for rice bran and oat diets, respectively). Energy balance was positive and milk metabolites correlated these found. Regards to CH4 emissions, determined in vivo by gas exchange indirect calorimetry, goats fed the rice bran significantly reduced methane production (23.2 g/d vs 30.1 g/d). In the second experiment, we also used two types of diets, but in this case we substituted the forage and maintained the same concentrate; in one of the diets a grass (Maralfafa [Pennisetum sp.]- M diet) was used as forage and in the other an extensively used leguminous (Alfalfa [Medicago sativa]- A diet). Methods and analysis were the same that in Experiment 1, and here we include metabolites in urine and blood plasma. The dry matter intake was higher for diet A (1.8 vs 1.6 kg/d, respectively) and digestibility coefficients were higher for diet M. However, no significant differences were shown in MEI (1089 kJ/kg of BW0.75, on average) and HP (639 kJ/kg of BW0.75on average). Higher milk yield was observed in A diet than M diet (1.8 vs. 1.7 kg/d, respectively) and metabolites in urine, plasma and milk indicated better use of diet A than M, while no differences in milk composition were found (5% of fat and 4.3% of protein). Methane production was higher for A diet (28.5 g/d) than M diet (25.9 g/d), although these differences were not statistically significant. In the third experiment, energy partition was compared in two sheep breeds (Manchega vs. Guirra) fed above maintenance. We fed again with mixed diets and metabolic cages, indirect calorimetry, nitrogen balance and integral calculus were the tools used for these energy partitioning approach. An approximation of division of heat production was done. ME for maintenence was estimated at 354 kJ/kg of BW0.75and day, on average for the two breeds. Basal metabolic rate was different between breeds; 270 vs. 247 kJ/kg of BW0.75for Guirra and Manchega, respectively.
[ES] El objetivo principal de esta tesis fue estudiar el metabolismo energético en pequeños rumiantes bajo diferentes escenarios de nutrición. Como metodología se utilizó la calorimetría indirecta en vez de calorimetría directa o pruebas de alimentación. Dentro de la calorimetría indirecta trabajamos con un sistema portátil de circuito abierto de intercambio de gases con una "urna" (Heat hood). Este sistema de circuito abierto de respiración nos permitió completar todo el balance energético y evaluar la eficiencia de la utilización de la energía de la dieta para diferentes estados fisiológicos como producción de leche en cabras u oveja en mantenimiento. Además fue posible cuantificar en cada ensayo algunas perdidas relacionadas con la contaminación ambiental como emisiones de CH4 y la excreción de nitrógeno en heces y orina. En esta tesis se diseñaron tres experimentos, dos en cabras en lactación y otro en ovejas como describimos a continuación. En el primer experimento se han determinado, digestibilidad, balance energético, balance carbono nitrógeno, producción de leche, parámetros ruminales, ácidos grasos y metabolitos en leche. Jaulas metabólicas y un sistema de circuito abierto de calorimetría indirecta fue el método aplicado. Los tratamientos consistieron en dos dietas mixtas con alfalfa como forraje y dentro del concentrado el grano de avena fue reemplazado por cilindro de arroz. No se encontraron diferencias significativas en la energía metabolizable ingerida (MEI) de 1254 kJ/kg PV0.75 en promedio y una producción de calor (HP) de 640 kJ/kg PV0.75 en promedio. La producción de leche no presentó diferencias significativas entre las dos dietas, (2,2 kg/den promedio), la grasa de la leche fue mayor en la dieta de cilindro de arroz (6,9% vs. 5,3% para cilindro de arroz y avena respectivamente). El balance energético fue positivo y correlacionado a los metabolitos en leche determinados. En cuanto a las emisiones de CH4, determinadas en vivo mediante el intercambio de gases por calorimetría indirecta, las cabras alimentadas con el subproducto redujeron significativamente la producción de metano (23,2 g / d vs 30,1 g / d.). En el segundo experimento, también utilizamos dos tipos de dietas, pero en este caso sustituimos los forrajes y mantuvimos el mismo pienso; en una de las dietas se utilizó como forraje una gramínea (Maralfafa [Pennisetum sp.] - dieta M) y en el otro una leguminosa de uso extendido (Alfalfa [Medicago sativa] - dieta A). Los métodos de análisis y análisis fueron los mismos que los utilizados en el Experimento 1, y se incluyeron además análisis de metabolitos en orina y plasma. La materia seca ingerida fue mayor para dieta A (1,8 vs 1,6 kg/d, respectivamente), los coeficientes de digestibilidad fueron mayores para la dieta M. Sin embargo, no se encontraron diferencias significativas en MEI (1089 kJ/kg PV0.75, en promedio) y HP 639 kJ/kg PV0.75, en promedio). La producción de leche fue mayor en la dieta A que la dieta M, (1,8 vs. 1,7 kg/d, respectively) y los metabolitos en orina, plasma y leche indican un mejor aprovechamiento de la dieta A. No se presentaron diferencias en la composición de la leche (5% de grasa and 4.3% de proteína). La producción de metano fue mayor para la dieta A (28,5 g/d) que para la dieta M (25,9 g/d), aunque estas diferencias no fueron estadísticamente significativas. En el tercer experimento se compararon la partición energética en dos razas de ovejas (Manchega vs. Guirra) en mantenimiento. Fueron alimentadas con dietas mixtas en jaulas metabólicas, calorimetría indirecta, balance carbono nitrógeno y cálculos integrales fueron las herramientas utilizadas para un aproximación de la partición energética. Se realizó una aproximación de división de producción de calor. El ME para mantenimiento se estimó en 354 kJ/kg PV0.75/ día, en promedio para las dos razas. Las diferencias en la tasa metabólica basal entre las razas fu
[CAT] El principal objectiu d'aquesta tesi va ser estudiar el metabolism energètic en xicotets ruminants baix diferents escenaris de nutrició. Com a metodologia es va utilitzar la calorimetria indirecta en compte de calorimetria directa o proves d'alimentació. Dins de la calorimetria indirecta treballarem amb un sistema portatil de circuit obert d'intercanvi de gasos amb "urna" (Heat hood). Aquest sistema de respiració de circuit obert ens va permetre completar tot el balanç energètic i avaluar l'eficiència de la utilització de l'energia de la dieta per a diferents circumstàncies fisiològiques com produccion de llet en cabres o manteniment en ovelles. A més va ser possible quantificar en cada assaig algunes perdues relacionades amb la contaminacion ambiental com a emissions de CH4 i l'excreció de nitrogen en femta i orina. En aquesta tesi es van dissenyar tres experiments, dos en cabres en lactación i un altre en ovelles com vam descriure a continuació. En el primer experiment s'han determinat,digestibilidad, balanç energètic, balanç carboni nitrogen, producció de llet, paràmetres ruminales, àcids grassos i metabòlits en llet. Gàbies metabòliques i un sistema de circuit obert de calorimetria indirecta va ser el mètode aplicat. Els tractaments van consistir en dues dietes mixtes amb alfals com a farratge i dins del concentrat el gra de civada va ser reemplaçat per cilindre d'arròs. No es van trobar diferències significatives en l'energia metabolizable ingerida (MEI) de 1254 kJ/kg PV0.75 en mitjana i una producció de calor (HP) de 640 kJ/kg PV0.75 en mitjana. La producció de llet no va presentar diferències significatives entre les dues dietes, (2.2 kg/donen mitjana), el greix de la llet va ser major en la dieta de cilindre d'arròs (6.9% vs. 5.3% per a cilindre d'arròs i civada respectivament). El balanç energètic va ser positiu i correlacionat als metabòlits en llet determinats. Quant a les emissions de CH4, determinades en viu mitjançant l'intercanvi de gasos per calorimetria indirecta, les cabres alimentades amb el subproducte van reduir significativament la producció de metà (23.2 g / d vs 30.1 g / d.).En el segon experiment, també utilitzem dos tipus de dietes, però en aquest cas substituïm els farratges i vam mantenir el mateix pinso; en una de les dietes es va utilitzar com a farratge una gramínea (Maralfafa [Pennisetum sp.] - dieta M) i en l'altre una **leguminosa d'ús estès (Alfals [Medicago sativa] - dieta A). Els mètodes d'anàlisis i anàlisis van ser els mateixos que els utilitzats en l'Experiment 1, i es van incloure a més anàlisi de metabòlits en orina i plasma. La matèria seca ingerida va ser major per a dieta A (1,8 vs 1,6 kg/d, respectivament), els coeficients de digestibilidad van ser majors per a la dieta M. No obstant açò no es van trobar diferències significatives en MEI (1089 kJ/kg PV0.75, en mitjana) i HP 639 kJ/kg PV0.75, en mitjana). La producció de llet va ser major en la dieta Al fet que la dieta M, (1,8 vs. 1,7 kg/d, respectively) i els metabòlits en orina, plasma i llet indiquen un millor aprofitament de la dieta A. No es van presentar diferències en la composició de la llet (5% de greix i 4.3% de proteïna). La producció de metà va ser major per a la dieta A (28,5 g/d) que per a la dieta M (25,9 g/d), encara que aquestes diferències no van anar estadísticament significatives. En el tercer experiment es van comparar la partició energètica en dues races d'ovelles (Manxega vs. Guirra) en manteniment. Van ser alimentades amb dietes mixtes en gàbies metabòliques, calorimetria indirecta, balanç carboni nitrogen i càlculs integrals van ser les eines utilitzades per a un aproximació de la partició energètica. Es va realitzar una aproximació de divisió de producció de calor. L'EM para manteniment es va estimar en 354 kJ/kg PV0.75 / dia, en mitjana per a les dues races. Les diferències en la taxa metabòlica basal entre les races va ser de 2
Criscioni Ferreira, PF. (2016). Application of an open circuit indirect calorimetry system for gaseous exchange measurements in small ruminant nutrition [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/64069
TESIS

The overall aim of this thesis is to determine if the interactions between normal and waxy rice starch and milk proteins from four milk protein ingredients, namely skim milk powder (SMP), milk protein concentrate (MPC), sodium caseinate (NaCAS) and whey protein isolate (WPI) do occur, and to identify the mechanisms underlying these interactions. Different milk protein ingredients at various concentrations (0 to 10%, w/w) affected markedly and differently the pasting behaviour of 10% (w/w) rice starches. SMP delayed the pasting of both rice starches by increasing the onset temperature (Tonset) and the peak viscosity temperature (Tpeak) of pasting. This was mainly due to the presence of lactose and ions, which was further supported by the investigation of the effects of UFSMP (a solution of salts and lactose present in SMP at their proper concentration) and lactose. The addition of NaCAS also delayed the pasting of rice starch; Tpeak in the case of both starches was increased. For normal rice starch paste, MPC and WPI decreased the Tpeak. MPC had no affect on Tpeak of waxy rice starch paste. The qualitative viscoelastic behaviour of rice starch/milk protein ingredient gels obtained from the above pastes was dominated by the continuous phase made of the starch molecules. There was evidence, as indicated by confocal microscopy, of phase separation between the milk proteins of SMP and MPC and the two starches. The phase separation was not observed in the addition of either NaCAS or WPI. Studies on the thermal behaviour of rice starch/milk protein ingredient mixtures by differential scanning calorimetry (DSC) showed that SMP, similarly to UFSMP, delayed the gelatinization of both starches. NaCAS also delayed the gelatinisation of both starches but had a greater effect on waxy than normal rice starch. The addition of NaCAS did not affect Tonset but increased Tpeak for normal rice starch, whereas the gelatinisation temperature of waxy rice starch was highly affected by the addition of NaCAS with both Tonset and Tpeak shifted to higher temperatures. MPC had no affect on the gelatinization temperature of normal rice starch, whereas the gelatinization temperature of waxy rice starch was increased by the addition of MPC. The addition of WPI to both rice starches showed two thermal transitions. The first of these was due to the gelatinisation of the starches and the second to the denaturation of ß-lactoglobulin (ß-lg). The addition of WPI to normal rice starch showed that the thermal behaviour of normal starch and protein were independent from each other. In contrast, the thermal behaviour of waxy rice starch was modified by the addition of WPI; both Tonset and Tpeak were increased. SMP decreased the Tonset of swelling, swelling ratio and the amount of starch leaching from both starches. These observed changes were due to the presence of lactose and ions in SMP. NaCAS slightly increased Tonset of swelling but the amount of starch leaching was reduced for both rice starches. The rigidity of both starches tended to increase in the presence of NaCAS. MPC and WPI affected the swelling behaviour of normal and waxy rice starch differently. A dramatic increase in the swelling of normal rice starch/MPC or WPI mixtures was observed, whereas this trend was not evident for waxy rice starch/ MPC or WPI mixtures. The difference in the water holding ability and gelatinization peak temperatures of the two starches over the temperature range at which whey proteins denature and form gels are believed to be responsible for the observed differences. The results from confocal microscopy showed that milk proteins, such as a-casein, ß- casein, ß-lg and a-lactalbumin (a-la), were adsorbed onto the granule surface of both normal and waxy rice starch. The mechanism for this adsorption is the hydrophilic interactions; hydrogen bonds between hydroxyl group from terminated glucan molecule that protrude around starch granule surface-hydroxyl; amino, or other electron-donation or electron-accepting groups of the added proteins. Using sodium dodecyl sulfatepolyacrylamide gel electrophoresis (SDS-PAGE) it was found that for SMP and MPC the adsorbed as- to ß-casein ratio on both starches was similar to the as-casein to ß- casein ratio in the casein micelle at low SMP and MPC concentrations. But at high concentrations of SMP or MPC, this ratio decreased indicating that more ß-casein was adsorbed preferentially to as-casein. In the case of NaCAS, as-casein was adsorbed preferentially to ß-casein. Moreover, there was evidence of multilayer adsorption of ascasein into the surface of rice starch granules. Compared to the other milk protein ingredients, very small amounts of the ß-lg and a-la from WPI were adsorbed onto starch granules. However, the adsorbed amounts of ß-lg and a-la from WPI continuously increased with increasing WPI concentration, suggesting that these two proteins, particularly ß-lg, adsorbed in multilayers too.

Summary: Worldwide the swine industries are under pressure to reduce the use of antibiotics while maintaining animal health and performance. In 2006 all the AGP (antibiotic growth promoters) and some feed additives with growth promoting activities were banned (Cu, Zn). Since the first restrictive measures were taken, and due to the beginning of the negative consequences of the ban, numerous efforts have been done to find alternatives or replacement strategies to maintain pig growth performance and controlling enteric bacterial diseases. Therefore, the following studies aimed to find ways to control additive efficacy with due consideration to animal welfare and consumers requirements. The main objective of this thesis was to improve our knowledge on the properties of new additives as feeding strategy and oral vaccination to improve general and gut health in young pigs with the aim to substitute antibiotics growth promoters. To achieve these objectives, three different trials were designed to study different strategies to improve the gut health of the post-weaning piglets. I) Evaluation of the immune response against ovalbumin (OVA) in pigs orally vaccinated with OVA in tablets containing carboxymethyl high amylose starch (CM-HAS), flagellin and sow’s milk. This trial was designed with the aim to determine the effects of a new delivery system designed for oral vaccination or delivery of bioactive molecule in the gut. The trial was also designed to evaluate the potential of the sow’s milk to modulate the systemic as well as local immune response against the antigen ovalbumin incorporated in the vaccine. Sixteen piglets of 28 days (d) of age were divided into 4 groups of 4 animals each. The first group was vaccinated with compressed tablets containing only ovalbumin (OVA); the second group was immunized with tablets containing ovalbumin and the B subunit of the flagellin from Salmonella enterica Typhimurium (OVA-FLA); the 3rd and 4th groups were immunized with tablets containing ovalbumin pre-incubated in sow milk with or without flagellin, respectively (OVA-LT or OVA-LT-FLA). The oral vaccination was performed in two periods of three days; the 1st period being from day 28 to day 30 of age (D1-D3 of the trial) and the 2nd from 42 d to 45 d of age ( D14-D16). Blood samples were collected at days 1, 14, 21, 28 and 42 of the trial to determine, by ELISA, serum antibody titre against OVA. Feces samples were also collected before the first immunization and intestinal content from the ileum was collected at slaughtering to evaluate level of IgA anti-OVA by ELISA. All the animals were euthanized 42 days post-immunization to collect blood, mesenteric lymph nodes (MLN) and ileum content. The immune cells were isolated from the MLN and from blood and cultured with OVA to evaluate the lymphocyte proliferative response by flow cytometry (CFSE cell proliferation kit) and production of the main cytokine produced in adaptative immune response such as Interleukine-2 (IL-2) , IL-4, IL-10 and interferon-gamma (IFN-γ). Experimental animal studies have indicated that oral administration of antigens targets the systemic T cell compartment, diminishes cell-mediated immune responses, and induces tolerance. This phenomenon might lead to the induction of cytokines such as Transforming Growth Factor beta (TGF–β) and IL-10, and consequently enhance antigen-specific antibodies such as IgA and IgG. While the humoral immune response is critical in the control of some mucosal pathogens, those effects might be inappropriate on other mucosal pathogens where cell mediated immune responses may play a larger role. II) Milk rice in piglet nutrition: benefits or not? Rice milk has been shown to contain a high sugar level and antioxidants such as Ɣ-Oryzanol. For this reason the effects on growth performance and health status of piglets have been studied on 36 litters from (Landrace x LargeWhite) x Penerland sows. At 10 days after birth 18 litters were supplemented with rice milk (T) until weaning while the others 18 received creep feed (C). At 21 days a total of 288 piglets were weaned. Half from each group (72 piglets) were randomly assigned to either control (C) or treated (T), so there were four experimental piglet groups: C-C, C-T, T-C and T-T. All the animals received a pre-starter (0-14 d post weaning) and a starter (14-42 d pw) diets. Piglets from C-T and T-T groups were also supplemented with rice milk from weaning to 14 days pw. Piglets of T-C group had significantly higher weight at 42 d pw (P<0.01), an higher average daily gain (ADG) and dry matter feed intake (DMFI) (P< 0.01). Rice milk supplementation had no influence in glucose, urea, total protein and lysozyme. Reactive oxygen metabolites (ROMs) levels resulted lower in T-T piglets than C-C and C-T groups at 14 d-post w. (P<0.05). Total antioxidant capacity was higher in C-C and C-T than TC piglets at 14 d after weaning (P<0.05). The data from this trial suggest that rice milk was associated with greater post weaning growth and health status when supplementation was given only during the nursing period. III) Effects of plant polyphenols and mannan oligosaccharide on growth performance, antioxidant defense system and gut health in Escherichia coli Challenged piglets Objective of the current study was to evaluate the effects of plant polyphenols (PP) and/or, mannan oligosaccharide (MOS) on growth performance, plasma antioxidant capacity and health in E. Coli-challenged weaned piglets. Ninety-six piglets (7.43 + 0.89 kg L.W., 21 d age) were randomly allotted into 4 dietary treatments: control (basal diet), 0.1% PP, 0.1 % MOS or PP+MOS in a 5 weeks study. At 21 and 25 d on trial half piglets of each group were orally inoculated with 4 ml of E.coli (1×109 cfu/ml) and half with the same amount of saline water. No difference was observed in growth. Plasma urea was markedly increased in PP+MOS group compared to PP group (P< 0.05), and lysozyme content was significantly decreased in PP+MOS group compared to groups on d 7 (P< 0.05). PP+MOS dietary supplementation decreased intestinal lipase and trypsin compared to PP on d 21 (P< 0.05). Plasma malondialdehyde content (MAD) increased, while plasma total antioxidant capacity (TAOC) and catalase (CAT) activities decreased in piglets 6 days after infection. Challenged piglets fed PP and those fed MOS showed higher TAOC than challenged piglets fed PP in combination with MOS. CAT activity resulted higher in challenged piglets fed diet supplemented with PP or PP+MOS than control or MOS at d 13 after infection (P< 0.05). The results showed that dietary PP or MOS had the potential to improve enhance systemic antioxidant capacity. However no synergic effect was observed when PP and MOS were combined. General conclusions During the weaning period, several factors affecting the welfare and health of piglets with a consequently effect on the productive performance of the animals. One of the key factors for high growth performance is the maintenance of a healthy gut. The presence of a balanced enteric microflora which may protect the piglets from weaning common bacterial infections, has a general beneficial effect on the health of the animal. What we tried to demonstrate with this thesis is that we are running the correct way to find alternatives substances to protect the gut health of our piglets, but more research will be needed to understand different techniques such the oral vaccination of the animals.

Les travaux réalisés dans le cadre de la présente thèse se positionnent dans le contexte de la caractérisation des propriétés de surface des particules. La forme ainsi que les propriétés de surface sont fortement reliées aux propriétés fonctionnelles et à la réactivité des poudres alimentaires. Toutefois, le nombre de techniques disponibles pour l'étude et la caractérisation de la surface d'une particule alimentaire sont très réduites. Ainsi, l'objectif de ce travail a été de développer de nouvelles techniques et protocoles de caractérisation de la forme et de la surface des particules de poudre de lait et de semoule. L'objectif ultime est de mettre en relation les propriétés de surface et la réactivité des particules. Le fil conducteur de ce travail est une approche multi-échelle mettant en jeu différentes techniques d'analyse et de caractérisation. A l'échelle atomique, des techniques pour caractériser la surface et le coeur des particules par EDX ont été développées (permettant de sonder la particule à 1 µm de profondeur). L'adaptation de l'EDX couplé à l'XPS (5 nm de profondeur) permet de remonter à des valeurs de composition de surface (lactose, lipides, protéines) à partir des pourcentages atomiques. A l'échelle moléculaire, les gradients de composition par couplage de l'EDX et l'XPS ainsi que les différentes fractions de matière grasse (matière grasse libre, encapsulée et totale) ont été étudiés. En parallèle, un protocole de caractérisation a permis d'évaluer les propriétés de forme à l'aide d'un granumorpholomètre. L'énergie libre de surface a été déterminée par la CGI et la Monté Capillaire. Ces techniques novatrices dans le domaine des poudres alimentaires ont démontré leur intérêt. Finalement, à l'échelle de la microstructure, la modification de la surface par des contraintes externes a été étudié. Ainsi, les interactions particule/eau et la modification de la surface par enrobage à sec ont été étudiés Pour cela, des composants purs comme enrobant (carbohydrates ou protéines) ont été utilisés
The work carried out on this PhD thesis is positioned in the context of the characterization of the food particle surface properties. The shape and surface characteristics are strongly related to the functional properties and reactivity of food powders. However, the number of techniques available, to perfromethe study and characterization of food particles surface is reduced. Thus, the objective of this work was to develop new techniques and protocols in order to characterize the shape and surface of milk powder and semolina particles. The ultimate goal is to relate the particle surface properties and reactivity. A multi-scale approach raised in this work involves different analytical techniques and characterization. At the atomic scale, techniques to characterize the surface and the heart of particles by EDX were developed (exploration of the particle at 1 micron depth). The adaptation of the EDX coupled to the XPS (5 nm depth) permit figure out the values of surface composition (lactose, fat, protein) from atomic percentages. At the molecular level, the composition gradients studied by coupling the EDX and XPS as well as different fractions of fat (fat free, encapsulated and total) were studied. In parallel, a characterization protocol was used to evaluate the shape properties using a granumorpholometer. The surface free energy was determined by IGC and Capillary rise. These innovative techniques in the field of food powders have demonstrated to be of interest. Finally,a at the microstructural scale, the surface modification by external contraintswas studied. Thus, interactions particle / water and surface modification by dry coating,to do it, pure components as coating (carbohydrates or proteins) were used

Cada vez mais a sustentabilidade tem ganhado atenção nas discussões da sociedade. Várias conferências e acordos vêm sido realizados para que os países estabeleçam e cumpram metas para melhorar seu desenvolvimento sustentável. Em especial, no setor agropecuário vêm sendo desenvolvidos vários instrumentos para avaliar e mensurar a sustentabilidade das propriedades agropecuárias. Sendo o setor leiteiro muito representativo para o agronegócio brasileiro, o presente trabalho tem por objetivo analisar a sustentabilidade em propriedades agropecuárias que têm a atividade leiteira sua principal atividade econômica, buscando verificar a hipótese de que elas são sustentáveis nas dimensões ambiental, econômica e social, pela metodologia RISE. A escala ecológica do RISE está dividida em trinta parâmetros que compõe seis indicadores (Uso do solo; Produção animal; Fluxo de nutrientes; Uso da água; Energia e clima; e Biodiversidade e proteção das plantas). A escala social é formada por dez parâmetros que representam dois indicadores (Condições de trabalho e Qualidade de vida). A escala econômica por sua vez é compota por onze parâmetros que geram dois indicadores (Viabilidade econômica e Gestão da fazenda). Cabe destacar que esse trabalho surgiu de uma parceria da Dairy Partners Americas com o Swiss College of Agriculture que visa à avaliação de propriedades leiteiras em várias partes do mundo, onde há atuação da empresa. Assim, tornou-se possível o acesso ao questionário do RISE para ser aplicado e a coleta dos dados necessários ao cálculo dos parâmetros e indicadores. Para analisar a sustentabilidade nas propriedades leiteiras foram selecionadas dez amostras, localizadas nos estados de Minas Gerais, São Paulo e Rio Grande do Sul, nas quais foram aplicados o questionário. Os resultados obtidos mostram a necessidade de implementação de medidas em caráter de urgência em algumas áreas ambientais, especialmente no que se refere ao fluxo de nutrientes, energia e clima que apresentaram resultados insustentáveis na maioria das amostras. Já os indicadores ambientais de Uso de solo e Produção animal apresentaram valores sustentáveis na maioria das propriedades. Também foram obtidos resultados sustentáveis nos quesitos de qualidade de vida e viabilidade econômica das dimensões social e econômica, respectivamente. Os demais indicadores obtiveram um resultado intermediário, mas necessitam de medidas para melhorar a sustentabilidade.
Increasingly sustainability has gained attention in discussions of society. Several conferences and agreements have been made for countries to set and meet goals to improve their sustainable development. In particular, the agricultural sector has been developed several tools to evaluate and measure the sustainability of livestock farming. As the dairy industry very representative for the Brazilian agribusiness, this study aims to examine sustainability in agricultural properties that have in dairy as its main economic activity, seeking to verify the hypothesis that they are sustainable in environmental, economic and social, by using RISE methodology. The scale of the ecological RISE is divided into thirty parameters that comprise six indicators (Soil use; Animal husbandry; Nutrients flows; Water use; Energy and climate; and Biodiversity and plant protection). The social scale consists of ten parameters that represent two indicators (Working conditions and Quality of life). The economic scale turn is jam eleven parameters that generate two indicators (Economic viability and Farm management). It is worth noting that this work grew out of a partnership between Dairy Partners Americas with the Swiss College of Agriculture aimed at the evaluation of dairy farms in various parts of the world where the company operates. Thus, it became possible access to the RISE questionnaire to be applied and the collection of data necessary to calculate the parameters and indicators. To analyze sustainability in dairy farms were selected ten samples located in the states of Minas Gerais, São Paulo and Rio Grande do Sul, were studied using the questionnaire. The results show the need to implement measures on an emergency basis in some environmental areas, especially with regard to the flow of nutrients, energy and climate have tested unsustainable in most samples. The indicators of environmental soil use and animal husbandry values presented in the most sustainable properties. Sustainable results were also obtained in the categories of quality of life and economic viability of the social and economic dimensions, respectively. Other indicators showed an intermediate result, but require measures to improve sustainability.

Thesis (M. Arch.) -- University of Maryland, College Park, 2005.
Thesis research directed by: School of Architecture, Planning and Preservation Architecture. Title from t.p. of PDF. Includes bibliographical references. Published by UMI Dissertation Services, Ann Arbor, Mich. Also available in paper.

This thesis analyzes the political career of Oran M. Roberts during the critical period from 1850 to 1873. Through a reassessment of Roberts's extensive personal papers in the context of modern historical scholarship, the author explains how Roberts's political philosophy reflected the biases and prejudices typical of his era, as well as his own material interests and ambitions. Topic areas covered include Roberts's position on the Compromise of 1850, his constitutional philosophy, his involvement in the secession movement in Texas (including his service as president of the state secession convention), his military career during the Civil War, his participation in Presidential Reconstruction, his views on Congressional Reconstruction, and his role in the process of "redemption" in Texas.

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
As enfermidades de origem alimentar são um problema de saúde pública em todo o mundo. Diversas são as fontes de contaminação microbiológica dos alimentos, porém o ser humano tem papel de destaque. Apesar do crescente interesse da população com a qualidade de vida e a saúde, o consumo de leite cru comercializado informalmente ainda é grande no Brasil. A falta de informação da população a respeito dos riscos do consumo desse produto e a crença de que ele é mais saudável representam um entrave para a saúde. O trabalho teve como objetivo avaliar o conhecimento da população do Distrito de Córrego Rico sobre higiene alimentar e hábitos de consumo de leite e derivados, por meio da aplicação de dois questionários contendo 19 perguntas ao todo. De acordo com os resultados obtidos, 93,6% dos entrevistados afirmaram lavar as mãos antes e durante a preparação dos alimentos, porém 71,4% disseram que nunca usam utensílios e tábuas de corte separados para alimentos crus e cozidos. Dos entrevistados, 99,3% consome leite e derivados; a maioria (93,6%) compra esses produtos no supermercado, porém 20,7% ainda compram de ambulantes. Quase metade das pessoas (47,1%) prefere comprar leite diretamente do produtor por acreditar que este produto é mais saudável e natural. 55,8% dos entrevistados preferem comprar derivados de leite diretamente do produtor. Os resultados podem servir de base para programas de conscientização da população a respeito de doenças transmitidas por alimentos e sua importância para a saúde pública.
Illnesses foodborne are a public health problem worldwide. There are several sources of microbiological contamination of food, but the human being has a prominent role. Despite the growing interest of the population with quality of life and health, consumption of informal milk is still large in Brazil. The lack of public information about the risks of consumption of that product and the belief that it is healthier pose a problem for public health. The study aimed to assess the knowledge of Córrego Rico district population on food hygiene and milk consumption habits and derivatives, by applying questionnaires containing 19 questions totally. According to the results, 93,6% of respondents said they wash their hands before and during food preparation, but 71,4% said they never use utensils and cutting boards to separate raw and cooked foods. Of the respondents, 99,3% consume dairy products. Most respondents (93,6%) buying these products in the supermarket, but 20,7% still buy from street vendors. Almost half of those (47,1%) prefer to buy milk directly from the producer to believe that this product is healthier and more natural. 55,8% of respondents prefer to buy milk products directly from the producer. The results can serve as a basis for public awareness programs about foodborne illness and its importance to public health.

Probiotic bacteria are increasingly prevalent in food and nutritional products today. These remarkable microorganisms are capable of imparting exceptional health benefits on their host, including prevention of infection by pathogens and stimulation of immune system function. Their most common mode of delivery is through dairy products (e.g. yogurt), which are also one of their preferred habitats. The interactions between probiotic bacteria and dairy systems have been studied, but are still not well discerned. There is a need for better understanding of these associations, as well as those surrounding the mode of bacterial transfer from the food product to the human gastrointestinal tract. Discoveries into the optimal means of probiotic transport to the body may lead to great advancements in both the design of probiotic foods and their exploitation in the support of human health. Much of the previous research on probiotic bacteria has explored their possible means of adherence in the intestine, as well their strengths in the promotion of human health. Studies relating to their interaction with dairy products are lacking, however, thus this work aims to elucidate some of these aspects. The primary endeavor of this thesis was to develop a technique to quantify the binding affinity of probiotic lactic acid bacteria for milk phospholipids. An additional objective was to exploit these bacteria, as well as dairy ingredients rich in bioactive molecules, in the creation of a highly nutritious food product. In these experiments, a collection of methods were used in progression in order to arrive at a novel protocol to assess binding with excellent reproducibility and simplicity. These included various membrane blotting techniques, as well as thin-layer chromatography. Essentially, phospholipids from both animal-derived standards and milk extracts were applied to a surface (e.g. PVDF membrane), and bacteria were incubated with them to allow binding reactions. The lactic acid bacteria selected for the final assays consisted of four strains of Lactobacillus, including L. reuteri (SD2112 and T-1), L. acidophilus, and L. casei (LC-10). Their adhesion to phospholipids was detected by either colorimetric or fluorescent labeling systems. To illustrate this, the final method developed was a procedure in which bacteria fluorescently stained with acridine orange were allowed to bind to dots of PVDF membrane coated with phospholipids. The results of this study showed that lactic acid bacteria undeniably exhibit selective binding affinity for phospholipids as opposed to other lipids such as triglycerides. The bacteria demonstrated significantly greater binding for a phospholipid extract from milk as opposed to individual phospholipid standards from other sources (p<0.05). Nonetheless, adhesion to all phospholipids was substantially greater than that to triglycerides. These findings, as well as the development of this method, should prove valuable in future research regarding the associations of probiotics with dairy systems. An additional purpose of this thesis was to design a dairy-based food product containing ingredient sources rich in milk bioactives. A gel-type product was created using primarily colostrum, buttermilk powder, and whey protein isolate, as well as selected strains of Lactobacillus. With the inclusion of immunoglobulin-rich colostrum, the product was analyzed alongside fluid milk and colostrum in order to quantify and compare these bioactive molecules. An enzyme-linked immunosorbent assay (ELISA) was used to complete this, and the results revealed concentrations that would be expected by the literature. Specifically, immunoglobulin G (IgG) was quantified by interpolation from a bovine IgG standard regression curve. The results showed that the concentration of IgG in the gel was nearly twice that of colostrum, and almost eight-fold higher than that of milk. This indicates that use of bioactive-rich substances, such as colostrum, in a food product may serve as a means of delivering more concentrated doses of bioactives than their respective ingredients. The research completed in this thesis is significant in that it contributes a valuable method to the elucidation of bacterial binding interactions with milk components, and also demonstrates the successful application of dairy ingredients to an innovative food product high in beneficial compounds. The insight provided by these studies could encourage further work in improving the understanding of probiotic delivery and advancing the development of bioactive-rich food products.

The aim of this study is to find out the dynamics of rice supply chains and their impacts on the small-scale rice producer in Magugu village. The problem addressed in this study is the changes in the food trading paradigm and how it is shaping power relations at a local level. The empirical material in this study has been collected during a fieldtrip to the Babati district in Tanzania from the 25th of February to the 19th of March (2008). The First Mile Project (FMP) in Tanzania had the purpose to teach farmers how to build more equal and efficient supply chains and linking the producer to the consumer. A comparison between a regular rice supply chain and one involved in the FMP was made to explore how the two was forming in the changing food trade paradigm and how the farmers were adapting to this fact. Several methods were employed in this study. These include: case study method, qualitative methods, and secondary data. The results in this study was analysed with the use of the Global Value Chain (GVC) analysis and the Network theory. The conclusion was that depending on how the networks and the power relations within them, actors in the leading position in the GVC determines how the product is going to be: produced, processed, and marketed, at what time and to what price and establish requirements of the GVC. The rice farmers involved in the FMP were the once most able to adapt to the requirements of the GVC and food trading paradigm because of the cooperation among the group and good relations with other actors along the supply chain.

The utilization of renewable energy systems and battery storage is a promising solution for remote area electrification. In particular, the integration of renewable energy systems and battery storage units are commonly used to establish discrete electricity generation and stand-alone micro-grids, due to their commercial availability and well-studied electrical behaviour. However, being a highly feasible solution for micro-grid planning, the underlying challenging to find the optimal balance between economics and amenity is often overlooked. The work presented in this thesis aims to use real-world projects to explore the challenges of optimal micro-grid component sizing, by providing an understanding of the key challenges in the process – the techno-economic balance. Potential solutions are provided after identifying the problem, including the utilization of existing infrastructural hardware, incorporation of novel demand management strategies, the establishment of poly-generation to improve generation and storage diversity and reduce the problem of intermittency. It is modeled and shown in this study that the demand management approach of non-critical load deferring could substantially improve network availability in a stand-alone micro-grid, with its effectiveness comparable to loss of electricity – a conventional demand management approach that is significantly more disruptive. A real-world case study project in Bruny Island, Australia is constructed as a mixed integer linear programming model to validate research concepts and provide sensitivity analysis simulations to proposed micro-grid system configurations. Up-to-date utility tariffs and micro-grid component pricings are adopted to reflect both the infrastructural and social environment of the studied area, followed by a series of scenarios configured to map out the potential infrastructural transition of Bruny Island. Furthermore, after the Bruny Island base scenario is established in the model, desalination, electric vehicles and vehicle-to-grid are introduced into the model as methods of increasing generation and demand diversity. It is shown in the modeling results, although each technology intervention contributes in improving the economics of the micro-grid, their impacts may differ due to the local climate conditions and social mix. From the analysis on the model results, this study quantifies the importance of a comprehensive model that utilizes complete cycle, fine-resolution input data, instead of the over-generalized approach. Additionally, this study attempts to provide a novel design mindset for micro-grid infrastructural transitions, to maximize the benefits of existing hardware, reduce interruption and minimize system cost.

Les pathologies intestinales sont des maladies multifactorielles dont l’incidence ne cesse d’augmenter. Les maladies organiques regroupent les maladies inflammatoires chroniques de l'intestin tel que la maladie de Crohn (MC) et les pathologies fonctionnelles digestives comprennent les différentes formes du syndrome de l'intestin irritable (SII). Ces pathologies présentes des caractéristiques communes comme des troubles du transit, des douleurs abdominales, un dysfonctionnement de la barrière intestinale et des modifications de la communication bidirectionnelle de l’axe intestin-cerveau et une altération de la composition du microbiote intestinal (dysbiose). Cette dernière peut être en partie associée à un déficit de production en peptides et protéines antimicrobiennes (PAMs) par les cellules de Paneth. Parmi les cibles thérapeutiques stratégiques, une réduction de la dysbiose dans le but de réduire l’état inflammatoire ou micro-inflammatoire de la muqueuse font aujourd’hui l’objet de différentes études. Ces traitements alternatifs montrent l’efficacité d’un régime nutritionnel adapté, d’un apport en probiotiques ou en prébiotiques sur le microbiote intestinal des patients MC et SII, et sur l’intégrité de leur barrière intestinale. Parmi les matrices alimentaires présentant une composition nutritionnelle intéressante proche du lait maternel humain, le lait d’ânesse (LA) contient également une forte teneur en PAMs (lysozyme). En parallèle, un observatoire économique et social de la filière asine commandité par l’Institut National Âne et Mulet fait le diagnostic d’une activité grandissante autour du LA chez les éleveurs français et montre, face à une concurrence italienne et chinoise importante, la nécessité d’une meilleure organisation de la filière via une meilleure valorisation du LA. L’objectif de cette thèse était d’évaluer un potentiel effet santé du LA et d’apporter des preuves scientifiques robustes pour permettre une meilleure valorisation de ce dernier. Ainsi, l’effet d’une consommation orale chronique de LA a été évalué sur deux modèles précliniques murins distincts : un modèle d’iléite expérimentale induite par une administration per os d’indométacine et un modèle de stress psychologique chronique (Water Avoidance Stress, WAS). Dans ce travail, le rôle clé de l’activité du lysozyme dans les effets observés a également été évalué. Des essais de traitements thermiques ont aussi été réalisés pour optimiser un barème de pasteurisation permettant de proposer un LA répondant aux normes réglementaires microbiologiques et sanitaires tout en conservant l’activité du lysozyme contenue dans le lait. Les travaux de cette thèse montrent que le LA possède des propriétés anti-inflammatoires se traduisant par une réduction significative des lésions inflammatoires macroscopiques et microscopiques de l’iléon. Cet effet est associé à une réduction de la dysbiose intestinale et normalise les niveaux de PAMs dans les cellules de Paneth drastiquement réduits lors de l’iléite. Dans le modèle WAS, le LA et la fraction contenant l’activité en lysozyme réduisent l’hypersensibilité viscérale, l’état micro-inflammatoire induites par le stress et restaurent les niveaux de PAMs dans les cellules de Paneth réduits par le stress. Un traitement thermique de 2 min/72°C permet d’augmenter la durée de vie du LA tout en conservant l’activité du lysozyme et ses propriétés santé sur la muqueuse intestinale chez la souris
Gut pathologies are multifactorial with a constant increasing incidence. Organic diseases include inflammatory bowel diseases such as Crohn's disease (CD) and functional pathologies include various subtypes of irritable bowel syndrome (IBS). These pathologies present common features such as transit disorders, abdominal pain, dysfunction of the intestinal barrier associated with bidirectional gut-brain axis modifications and alterations of the gut microbiota composition (dysbiosis). Dysbiosis is generally associated with a lack of production of antimicrobial peptides and proteins (AMPs) by Paneth cells. Among the alternative treatment strategies, it has been proposed to reduce gut inflammation by correcting intestinal dysbiosis. Recent studies show the efficacy of a suitable diet, probiotics or prebiotics interventions on gut microbiota and on the integrity of their intestinal barrier in CD and IBS patients. Among interesting food matrices, donkey milk (DM) is a good candidate with a nutritional composition close to human breast milk and contains high levels of AMPs like lysozyme. An economic and social observatory of the donkey industry was ordered by the Institut National Âne et Mulet for a better support of growing French activity around DM against Italian and Chinese competitions. The objective of this thesis was to evaluate the potential beneficial healthy effect of DM and to provide robust scientific evidences for a better valorization of this product. Thus, the effect of chronic oral intake of DM was evaluated on two distinct murine preclinical models: a model of experimental ileitis induced by an oral administration of indomethacin and a model of chronic psychological stress (Water Avoidance Stress, WAS). In these studies, the key role of lysozyme activity in the observed effects was highlighted. In order to develop the DM market in France, thermal treatments have been carried out to optimize a pasteurization process to obtain a DM in accordance with the regulatory microbiological and sanitary standards while preserving the activity of the lysozyme contained in milk. The work of this thesis shows that DM exerts anti-inflammatory properties resulting in a significant reduction of the macroscopic and microscopic inflammatory lesions of the ileum. This effect is associated with a reduction of gut dysbiosis while normalizing the level of drastically reduced AMPs contained Paneth cells in the ileitis model. In the WAS model, DM and the fraction containing activity of lysozyme reduce visceral hypersensitivity, stress-induced gut microinflammatory status and also restore the level of AMPs in Paneth cells . A heat treatment at 2 min/72 °C allows to increase the shelf-life of DM while preserving the activity of lysozyme and its gut beneficial healthy properties in mouse

The research describes an optimized waste-to-energy technology that utilizes agricultural residues for renewable energy, while reducing global methane emissions and maintaining food security. Laboratory-, pilot- and farm-scale anaerobic batch digesters were evaluated to enhance methane production from the anaerobic digestion of untreated rice straw in dry conditions using a novel co-digestion approach. An existing farm-scale biogas plant loaded with rice straw and piggery wastewater produced 295 MWh in a 422-day digestion cycle. The long acclimation period (approximately 200 days) and low biogas yield (181 LCH4/kgVS) could be enhanced by adding anaerobic sludge from the pulp and paper mill treatment process. In a laboratory setting, the addition of the sludge resulted in a specific methane yield of 335 LCH4/kgVS within 92 days. Hydrolysis of the straw was accelerated, and stable conditions were observed in terms of pH, alkalinity and nutrients. Similar improvements were demonstrated in pilot-scale digesters (1 m3) - a specific methane yield of 231 LCH4/kgVS was achieved in a 93-day digestion cycle with the sludge compared to 189 days without the sludge. Insufficient mixing within the pilot-scale system caused lower overall methane yields than those obtained in the laboratory-scale digesters. If sufficient mixing and mesophilic conditions are maintained within the farm-scale system, the co-digestion of rice straw with pig wastewater and paper mill sludge (wet weight ratio of 1:1.25:0.5) has the potential to reduce the retention time to three months (versus 422 days) and increase methane yields to over 300 LCH4/kgVS

During the last decade, power quality has been recognised asa global problem. Among different types of power qualityproblems, voltage sags have been identified to be one of themost severe problems for different process industries. The mostcommon reason to voltage sags is lightning strikes in powerlines. Protection equipment, usually located at switchyards,disconnect faulted power lines as soon as possible, which isapproximately 100 ms. Thus, the duration of voltage sags areapproximately 100 ms. The sensitivity to voltage sags ofelectrical equipment in process industries can be observed asfor instance malfunction, automatic turnoff or damages.

This thesis gives an overview of three metals processes withfocus on the sensitivity to voltage sags and interruptions. Theinherent energy in the process is used to find the sensitivity.This energy may also be used to obtain "ride-through" for theprocesses. The three metals processes are a blast furnaceprocess, a hot rolling mill process and a cold rolling millprocess. The main attention in this thesis is paid to the blastfurnace process, which is powered by a line-operatedsynchronous machine.

The thesis shows that the protection equipment forelectrical machines can be adjusted to avoid unnecessaryshutdowns. It is also explained why there are high torque andcurrents during voltage sags as well as after voltage sags. Itis shown that the first peak torque and current during thevoltage sags is almost proportional to the voltage change, thatis the voltage magnitude before the voltage sag minus thevoltage magnitude during the voltage sag. The first peak torqueand current after the voltage sag depends sinusoidal-like onthe duration of the voltage sag and almost proportional to thevoltage change during the voltage sag. There is no fluxsaturation during voltage sags, however after voltage sagssaturation is very likely to occur. The thesis explains why andalso how the flux is changed during and after voltage sags.

The duration of voltage sags is in many cases set by theprotection equipment located in switchyards. It is shown thatthe durations of voltage sags can be changed to durations thatwill cause less peak torque and current after voltage sags forline-operated AC-machines. It is also shown how this istheoretically achieved.

Keywords:Rolling mill, Blast furnace, Power Quality,Synchronous machine, Asynchronous machine, Voltage sag, Voltageinterruption, Ride-through, Process disturbances, Simulation,Modelling

This thesis investigated the impact of organic sources of nutrients on greenhouse gas emissions (carbon dioxide, nitrous oxide and methane), nitrogen use efficiency and biomass production in subtropical cropping soils. The study was conducted in two main soil types in subtropical ecosystems, sandy loam soil and clay soil, with a variety of organic materials from agro-industrial residues and crop residues. It is important for recycling of agro-industrial residues and agricultural residues and the mitigation of greenhouse gas emissions and nitrogen use efficiency.

The diploma thesis deals with a new growth strategy of the company Škoda Auto a.s., which aims to increase sales to over 1.5 mil. cars a year by the year 2018. This growth strategy is based on four pillars: sales over 1.5 million vehicles targeting on EU and RIC-markets, profitability and financial strength, strategic "spearhead" focused on price/value, practicality and spaciousness and eventually top employer with global talent pool. The goal is to analyze the whole growth strategy. The work is divided into three chapters. The introductory chapter focuses on an automotive history. The second chapter deals with the current situation of the automotive industry and the last part analyzes the particular pillars of the new growth strategy.

碩士
中興大學
食品暨應用生物科技學系
94
The objective of this experiment was to develop a new fermented product combining black rice and probiotics. The black glutinous rice milk was the starter in the experiment, to which two add different nutritious sources (carbon and nitrogen) and 50% reduction milk. We observe the changes of pH level, absolute of organisms and anti-oxidative ability in different black glutinous rice milk with Lactobacillus casei, Lactobacillus acidophilus E, Lactobacillus bulgaricus Lb, Streptococcus thermophilus 19987. The results are as following: 1.The comparison of the BGRM (black glutinous rice milk) pre-processed with α-amylase and that without α-amylase : Both are burnt for 30 minutes with 3%(v/v) probiotics, 37℃ fermented for 48 hours. The viable number of the later (BGRM withoutα-amylase) was 8.5~9.0 log cfu/ml, L. casei was the best. The former，s L. casei was also the best and its viable number increases by five times, and the BGRM was down in pH level but its TA% grows obviously. 2.Add the different nutritious source(carbon and nitrogen) and 50% reduction milk into the black glutinous rice: the milk was burnt with α-amylase, and 3%(v/v) lactic acid bacteria, after 37℃ fermented 48 hours, L. casei (+ glucose) in the best 10.95 log cfu/ml. The milk with carbon, the viable number increased obviously about 1 log cfu/ml than others, except for L. acidophilus E. The milk with carbon’s pH decrease 0.05~0.29 than without carbon. The L. casei was the most one (pH3.13). L. acidophilus E ＋ L. bulgaricus Lb ＋ S. thermophilus 19987 (+ glucose) was the least (pH 3.53). Titratable acidity (%) – the number of lactic acid bacteria : the milk with carbon was more than the milk without carbon about 0.02~0.08. That was, the carbon was good for the growth of lactic acid bacteria. There were different fermented black glutinous rice milk: black glutinous rice milk: black glutinous rice milk 100%(BGRM), Black glutinous rice milk 50%+ reduction milk 50%(BGRM + Milk), reduction milk 100%(Milk), black glutinous rice milk+2%(BGRM+G), black glutinous rice milk + glucose 2% + peptone 0.5%(BGRM+G+N) with L. casei, L. acidophilus E, L. bulgaricus Lb ＋ S. thermophilus 19987, L. casei + L. bulgaricus Lb ＋ S. thermophilus 19987, L. acidophilus E ＋ L. bulgaricus Lb ＋ S. thermophilus 19987, the results were as following: 37℃ and 48 hours, the number of bacteria was the most, they were the best in milk. For the viable number and titratable acidity, (BGRM +milk)＞(BGRM +G +N)＞(BGRM+G) , and the best to fit are L. casei and L. casei + L. bulgaricus Lb ＋ S. thermophilus 19987, L. acidophilus E was the worst. For the titratable acidity and absolute viscosity: (Milk)＞(BGRM +Milk)＞(BGRM +G+N)＞(BGRM +G)＞(BGRM). The absolute viscosity of 48 hours fermented milk was 176.63~290.37. The (BGRM +Milk) was 15.27~25.40, it’s like yogurt. (BGRM +G +N) and (BGRM +G) were less. We can solve the sedimentation by adding pectin. 3.Storage and sensory evaluation : Storage for 14 days at 5℃, the viable number was down from 9.07 log cfu/ml~11.80 log cfu/ml to 8.27~10.61 log cfu/ml. The variation of pH was not much, decreased only 0.01~0.03. And the titratable acidity was up to 0.13~0.90%. The comment of test result shows that there was no obvious difference between the BGRM with pectin and (BGRM +Milk) (without pectin) in color and consistency. For the aroma, sweetness, acidity and overall intensity, L. casei milk get higher score and is the most popular. The milk in the test was without aroma and smell, and was good and acceptable (the highest score is 7, the average of each comment was 4.00~4.48). That was more acceptable with aroma and smell.

碩士
國立嘉義大學
食品科學系碩士班
91
In this study, a two stages strategy was used, first, to screen the microorganisms which have the highest γ-aminobutyric acid ( GABA ) producing ability, and then, the microorganisms selected were used, crossed with three process variables, i.e. concentration of sodium citrate and monosodium glutamate ( MSG ) and incubation temperature, to explore the effect of the screened microorganisms and the process variables on the GABA content of fermented brown rice milk and seek out the optimal condition for preparing fermented brown rice with highest GABA content and acceptable sensory properties. StageⅠ. Experiment for screening lactic acid bacteria with high GABA-producing ability. Brown rice milk which was added with glucose 2 % ( w/v ), whey 3 % ( w/v ), sodium citrate 0.5 % ( w/v ) and MSG 0 or 1 % ( w/v ) was used as medium. Six kinds of common lactic acid bacteria ( Lactobacillus acidophilus CCRC 14065、Lactobacillus bulgaricus CCRC 14009、Lactobacillus casei CCRC 10697、Lactococcus lactis CCRC 12315、Lactobacillus plantarum CCRC 12250、Streptococcus thermophilus CCRC 12257 ) and eight strains of Lactobacillus brevis were inoculated individually at the amount of 2 % ( v/v ) to prepare fermented brown rice milk at 37℃for 48 hours. The changes of GABA content, pH value and titratable acidity of fermented brown rice milk at different period during 48 hours fermentation were examined to evaluate the influence of addition of MSG and strains type of lactic acid bacteria. The results showed that L. acidophilus was the variety with the highest GABA-enrich ability among the six kinds of common lactic acid bacteria. The GABA content of fermented brown rice milk, at 24 hours period of fermentation, under the action of L. acidophilus, would reach only to 7.78 mg/100 ml fermented brown rice milk without addition of MSG, and would raise to 16.15 mg/100 ml fermented brown rice milk. The titratable acidity were 0.77 and 0.47 % for samples added with MSG or not respectively, while the pH value for both sample were lower than 4.0. Among the eight strains of L. brevis, L. brevis CCRC 12310 was the strain had the highest GABA-enrich ability, which would produce a fermented brown rice milk with GABA content of 39.58 mg/100 ml fermented brown rice milk under the addition of MSG at the level of 1 % ( w/v ) and fermented for 24 hours. As the result showed, L. acidophilus and L. brevis CCRC 12310 were selected as the highest GABA-producing variety used to prepare GABA-rich fermented brown rice milk. StageⅡ. Preparation and optimization of lactic acid fermented brown rice milk rich in GABA. The highest two GABA-producing lactic acid bacteria, L. acidophius and L. brevis CCRC 12310, and two yogurt bacteria, L. bulgaricus and S. thermophilus were selected as starter. Mixture of the four starters of different ratio, at the inoculum amount totalize to 2 % ( v/v ), were crossed with three process variables, the amount of sodium citrate and MSG added 0, 0.5, 1 % ( w/v ) and 0, 1, 2 % ( w/v ), respectively, and incubation temperature at 25, 30, 37℃, to prepare GABA-rich fermented brown rice milk after 24 hours fermentation. The results showed that the GABA-content of fermented brown rice milk prepared from the optimal condition had peak concentration of 170.71 mg/100 ml fermented brown rice milk. There were no significant difference between the GABA content of samples prepared from confirmation test and that of theoretical condition. Further more, there were also no significant difference among the GABA content of fermented brown rice milk with the amount of MSG added from 2, 3, 4, to 5 % ( w/v ). The total viable count of brown rice milk was raised from 1.6×107 cfu/ml to 8.1×109 cfu/ml after 24 hours fermentation under optimal condition, while content of diacetyl and acetaldehyde were 1.9 and 9.3 ppm respectively and the ratio of diacetyl/acetaldehyde was 0.20. Preference sensory evaluation were carried out on the commercial yogurt product, the seasoned and unseasoned fermented brown rice milk prepared from optimal condition, the result showed that there were significant difference between any two among the three items, no matter which is preference of aroma, sweetness, acidity and overall intensity.

碩士
國立宜蘭大學
生物資源學院碩士在職專班
103
In the health foods, Ganoderma is a familiar and favor product for consumes. Ganoderma has many bioactive functions, such as: antioxidant properties, immunomodulatory, hypoglycemic activity, hepatoprotective effects and other effects. Ganoderma has many active components such as polysaccharides and triterpenoids, which are widely used for research. The compositions such as: starch, protein, essential amino acids, free fatty acids and ash or the physical properties of cereals or legumes will be changed during fermentation. The objectives of this study were (1) to study the effect of Ganoderma lucidum solid-state fermentation on physicochemical properties of brown indica rice, (2) to develop rice milks using Ganoderma fermented rice, and to investigate the sensory characteristics and texture of the functional products. Indica rice was used as solid-state medium for 35 days Ganoderma lucidum solid-state fermentation, and polysaccharides production reached a maximum after 28 days cultivation, while crude triterpenoids would significantly increased with fermentation time. Indica rice after Ganoderma solid-state fermentation increased crude ash, crude protein, sugar, essential amino acids content, but carbohydrate content decreased. Indica rice after Ganoderma solid-state fermentation significantly decreased and was pH value, the color deepen as fermentation time increased. Unfermented brown indica rice flour had a lower peak viscosity, breakdown and higher setback, and Ganoderma solid-state and fermented brown rice powder had no clear peak viscosity, holding strength, final viscosity, breakdown, setback. The physicochemical properties of commercial rice milks were analyzed. The rice milk with new flavors Ganoderma lucidum rice milk, Ganoderma lucidum almond rice milk, Ganoderma lucidum sesame rice milk were developed and organic brown rice was as a commercial product. The sugar contents of the rice milks were between 6.1 -11.1 °Brix, and pH values of the rice milk were between 5.93-6.84. Analysis of L*, a*, b* values converted into whiteness between 29.43-65.95, orginal rice milk highest reach 65.95 color subdued, while Ganoderma sesame rice milk was the darkest color dim. Consistency index of organic brown rice milk was the highest index, while of consistency index Ganoderma almond rice milk was the lowest. Questionnaire survey of health food consumption patterns was drinks, which were 47.11 % with the highest value. The nine point hedonic scale test, Ganoderma lucidum almond rice milk and Ganoderma lucidum sesame rice milk have higher scores tasting flavor Ganoderma rice milk, orginal rice milk and organic brown rice, so mixing with other ingredients of Ganoderma rice milk development, helpfully provided consumers with more choice for Ganoderma related products, and to improve commercial Ganoderma consumption patterns.

碩士
國立海洋大學
食品科學系碩士在職專班
91
Abstract Traditional milk biscuits use flour as the main ingredient, and fresh milk is added to enhance product flavor and to improve nutritional value. The purpose of this study is to investigate the effects of partial substitution of flour with husk-rice flour and the use of different emulsifiers on the quality of milk biscuits. Addition of husked-rice flour to the dough at different ratios (0 to 25%) showed the following effects on the biscuit’s physical characteristics: breaking force is decreased from 1,179.3 g to 383.1 g; biscuit length is increased from 68.4 mm to 76.56 mm; biscuit thickness is decreased from 6.82 mm to 4.04 mm, and biscuit width is decreased from 36.72 mm to 33.54 mm, respectively. In term of physical appearance, both brightness and yellowish of the biscuit showed a negative correlation with the proportion of rice flour added. The water solubility index (WSI)was less than 20%, and there was no stickiness feeling to the teeth. Addition of different emulsifiers [lecithin, sucrose ester(SE), and sodium stearoyl lactylate(SSL)] to the dough resulted in the decrease of breaking force of biscuits from 786.5 g to 521.8 g. Among the emulsifiers, the addition of lecithin has the highest breaking force. In terms of the biscuit’s length, thickness and color, the addition of lecithin improved the product’s appearance. Addition of lecithin at the concentration of 0.3-1.5% to the dough of husked- rice flour showed no significant effect on the biscuit’s crispiness and yellowish color. The sensory evaluation using paired comparison testing, indicated that the panels preferred the traditional biscuits over husked-rice flour substituted and emulsifier-added biscuits in a 65% and 35% preference ratio, respectively. The younger group prefered the former.

碩士
東海大學
食品科學系
96
ice milk flavored with roasted peanut is a popular breakfast beverage to Chinese. Borh rice and peanut contain phytate which is considered to be an anti-nutritional factor to the absorption of metals , protein and starch . A limited phytase, an enzyme specific for hydrolysis of phytate , has been reported to occur in the grain and oilseed. Including into food / feed a stable and high activity phytase will improve the absorption of nutrients , especial metal ions. In this study we will examine the phytate content of rice milk components , rice and peanut, and phytase activity during germination first. Then we will include a stable, high activith of phytase from transgenic rice to feed for mice to investigate its effect on the absortion of metals. The contents of phytate in different brands of brown rice , embroyed rice and polished rice from market have been investigated. It was found that generally the content of phytate in rice is in following order: brown rice> embroyed rice >> polished rice for same brand. Phytate content in 100g of Sunhow rice were found to be 1.24, 1.23 and 0.07 g for brown rice, embroyed rice and polished rice, respectively. Phytase activity in germinated rice is increased with increase in germination duration. However, phytase activity of germinated regular rice (<1200U/kg) is much lower than that of the transgenic rice (30000-40000 U/kg). Twenty four Wistars male divided into four groups. Control group was fed basal diet containing regular rice powder. In group 2, the calculated amount of transgenic rice required to hydrolyze total phytate in feed in 30 minutes was incorporated into basal diet to replaced partial regular rice. Double and triple transgenic rice were added into basal diet in group 2 and 3, respectively. Each group was fed for 4 weeks. The feed consumption and collected feces were recorded daily. The body weights were measured weekly. The diet and collected feces were dried, powdered and ashed for measurement of calcium, zinc, iron and magnesium content with graphite atomic absorption spectrophotometer and phosphorous content with colorimeter method. No significant difference in weight gains and feed efficiency among groups were found. Apparent absorption of iron absorption was found to increase with the increasing addition of transgenic rice. Enhancing iron absorption is most profound at single addition of transgenic rice. On the contrary, double calculated transgenic rice addition exhibit most effective to enhance the absorption of zinc. Absorption of calcium were found to increase gradually with increase in the transgenic rice addition.Enhancing absorption of magnesium by transgenic rice addition was most effective among all metals examined. The phosphorus absorption exhibited to increase with increase in transgenic rice incorporation into regular rice and most profound at the single incorporation.

碩士
中臺科技大學
食品科技研究所
98
This study was conducted to investigate the the fermentation characteristics of several probiotic strains of bifidobactera and lactobacilli in germinated brown rice milk and influence on vitamin contents. These results were used to evaluate the feasibility for non-dairy fermented products containing probiotic bacteria. Firstly, the changes of amylase activity and reducing sugar contents in brown rice during germination were determined. Results showed that when brown rice germinated for 6 days, its amylase activity and reducing sugar content displayed the highest levels. Therefore, germinated brown rice milk was prepared from brown rice germination for 6 days and was used as fermented substrate. Secondly, the fermentation characteristics of probiotic bacteria incubation in germinated brown rice milk were investigated. Results indicated that the growth of B. breve BCRC 11846 and L. casei 01 were the best, their viable cell number were about 7.9×109 cfu/ml. It’s also found that relationship between the viable counts and fermentation time (0 to 16 hours) of B. breve BCRC 11846 and L. casei 01 were linear (r2 = 0.9435 and 0.9223 ), growth rates (γx) could reach to 0.23 and 0.28 within 0-8 hours. Results of sugar utilization showed that the two strains could decrease the reducing sugar contents (30% and 58%) as fermentation time was increase. Results of the simulated gastric acid and bile sensitivity showed that the survial of these two strains were 1.3×105 and 7.9×104 cfu/ml after treatment at pH 3.0 for 3 hours. After preincubation with 2.0% bile for 6 hours, the viable cells of these strains were 6.3×108 and 7.9×108 cfu/ml. Moreover, survival of these two strains at 2.0% bile for 6 hours after pre-exposure to pH 3.0 for 3 hours could also reach to 2.0×107 cfu/ml. Finally, the effect of fermentation with B. breve BCRC 11846 and L. casei 01 on B-complex vitamin contents of germinated brown rice milk were examined. Results showed that B. breve BCRC 11846 and L. casei 01 significantly increased the contents of vitamin B6, nicotinic acid and nicotinamide. Therefore, use of germination and fermentation could enhance the quality of nutrients in germinated brown rice milk and be used as the non-dairy substrate of probiotic fermentation. We hope to develop new probiotic products and to meet the expectations of health-conscious consumer.

博士
國立臺灣大學
食品科技研究所
85
Amylomyces rouxii是甜酒釀菌元- "酒藥"中之主要黴菌之一，它在米中會產生風味 物質並產生凝乳酵素引起牛乳之凝乳，而使"光奶"，一種東方牛奶發酵產品除特具風味外 並形成凝膠質地。在本研究中吾人乃就此黴菌菌株於米基質中凝乳生產之情形，其所產 生之凝乳酵素之分離、純化與一些特性進行探討。此外並比較此Amy. rouxii與其他來源 之凝乳酵素對酪蛋白降解之情形，以及進行"光奶"之初步製備與品質之了解。 結果顯示 此黴菌在所試之五種米基質中，以在糯米為基質時凝乳酵素之產量最高。固態培養時糯米 基質含水量為50%時，於30℃培養5天後所得凝乳酵素之產量最高，達7.4 unit/g dry sub strate。液態靜置培養時則以含20%米基質，並於培養3天後所得凝乳酵素之活性最高。當 此黴菌與Endomycopsis capsularis或Saccharomyces cerevisiae同時培養會使其凝乳酵 素產量降低，添加Zn2+、Mg2+、Cu2+、Fe3+或Al3+ 則能提高其凝乳酵素產量。 Amy. rouxii粗凝乳酵素液以硫銨沈澱並經Sephadex G-75、DEAESephadex A-50膠體層析後可 純化7.73倍，回收率為65.38%。由SDS-PAGE及Native-PAGE電泳圖測得此酵素分子量為47. 5 kDa。此酵素是一種醣蛋白，含醣量為4.04%，其等電點為pI 3.9，凝乳活性與蛋白質分 解活性之比值為6.49，此外，此酵素於pH 4.0-6.5及30-50℃下穩定性較佳，由示差熱掃 瞄分析儀(DSC)之分析顯示74.6℃為其變性溫度，此酵素在pH 5.5及45℃時其凝乳活性最 高，Fe2+、Ca2+離子可提高此酵素之凝乳活性但Zn2+離子、KMnO4則會降低其活性。 SDS-PAGE 及膠體層析結果顯示，α-、β-casein 的殘餘量隨著與 Amy. rouxii 凝乳酵 素作用時間之增加而漸減，但無明顯之蛋白質小碎片出現，κ-casein可被 Amy. rouxii 凝乳降解為 11.1 kDa 及 6.0 kDa 之蛋白質碎片。穿透式電子顯微鏡圖顯示α-、β- 、κ- casein 及牛奶與Amy. rouxii 凝乳酵素反應後之產物皆為不規則塊狀。 利用 Amy. rouxii單獨或再配合不同酵母菌進行光奶之製備，發現光奶製品之品質深受釀製時 所添加糯米培養物汁液所影響，此外在製備過程中其成份亦會發生變化。在所製備之光奶 製品中以 Amy. rouxii 和 End. capsularis 共同培養所得汁液製成者較受歡迎。製備前 後之光奶產品 pH 值與酸度分別有小幅下降及增加之情形，含酵母菌者之pH值下降與酸度 增加之幅度大於未添加酵母菌者。光奶產品之有機酸以 tartaric acid 含量最多，且含 有酵母菌者之有機酸總量高於未添加酵母菌者。甲醛態氮含量以Amy. rouxii單獨培養之 萃出液製備者較高。游離脂肪酸及酒精含量則以含有 Sac. cerevisiae 者為最高。光奶 產品製備過程中，果糖與葡萄糖含量有顯著增加，蔗糖含量有顯著減少之情形。破裂強度 及硬度均以 Amy. rouxii 與 End. capsularis 共同培養者為最高，於 4℃放置 2 天後 ，其值無明顯差異。 Amylomyces rouxii is one of the main fungi exists in Chinese yeast, the s tarter of lao-chao. In addition to provide pleasant flavor, Amy. rouxii produc es milk-clotting enzyme which contribute to the formation of gelationous struc ture in gua-nai, an oriential style fermented milk product. These studies were first conducted to examine the production of milk-clotting enzyme in glutinou s rice substrate by Amy rouxii. Besides, purification and characterization of Amy. rouxii milk-clotting enzyme were conducted. Finally, quality of gua-nai p roducts prepared with Amy. rouxii were examined. Rresults show ed that the mold produced maximum amout of milk-clotting enzyme of 7.4 unit/g dry substrate was noted in 5-day solid culture of test organism in glutinous r ice substrate containing 50% moisture and at 30℃.The highest milk-clotting en zyme activity was noted in 3-day liquid culture of test organism in medium con taining 20% rice Inoculation of Endomycopsis capsularis or Saccharomyces cerev isiae in rice substrate resulted in the decreased yield of milk-clotting enzym e by Amy. rouxii. However, addition of Zn2+、Mg2+、Cu2+、Fe3+ or Al3+ increase d the production of milk-clotting enzyme in both solid and liquid culture cond itions. The crude solution of Amy. rouxii milk-clotting enzyme extracte d from rice culture was purified 7.73 fold by ammonium sulfate fractionation, Sephadex G-75 gel filtration, and DEAE Sephadex A-50 ion exchange column chrom atography. The recovery was 65.38%. Molecular weight of the enzyme is about 47 .5 kDa infered from SDS-PAGE and Native-PAGE, 48.6 kDa inferred from gel filtr ation. The enzyme is stable within pH 4.0-6.5 and 30-50℃, 74.6℃ is its denat ure temperature by DSC analysis. The enzyme has an optimum pH around 5.5, opti mum temperature 45℃. Fe3+ or Ca2+ ion can elevate milk-clotting enzyme activi ty, but Zn2+ or KMnO4 shows adverse result. SDS-PAGE and gel filtration r esults show that the amounts of α- andβ-casein were reduced gradually as rea ction time increased when incubated with Amy. rouxii milk-clotting enzyme, but no large hydrolysates appeared. κ-casein was broken down to a 11.1 kDa and a 6.0 kDa fragments by the enzyme. When α-、β-、κ- casein or milk incubated with Amy. rouxii milk-clotting enzyme results in irregular lump as observed wi th transmitting electron micrographys. Hadonic test showed that gua-nai product made with the juice of lao-chao prepared with Amy rouxii and End. caps ularis is more favorable for panels. Small magnitude of pH drop and increase i n acidity were noted during the gua-nai preparation process. Tartaric acid was the domain organic acid of gua-nai products, and the total amount of organic acids are higher when gua-nai containing yeasts. The contents of free fatty ac ids and ethanol are the highest when gua-nai product containing Sac. cerevisia e. Contents of fructose and glucose increased, but sucrose decreased significa ntly during the preparation process.

碩士
實踐大學
食品營養研究所
92
Rice is the most important farm product in Asia and Taiwan. It is also the staff of life. According to the statistic data calculate by Council of Agriculture in Taiwan. Taiwan produces 1.53 million tons of brown rice per year. The aim of this study was adopt the Taiwan local rice to develop a kind of function food. In the brown rice germination and Somogi study. We choice Taikeng 2 (TK2) as the species which has the highest germination ability and fermentable sugar content. Then we abrasive the germination brown rice to get the 16% rice milk. It can have 3.8% fermented sugar and 225.6cp torque value. Next study we add Aspergillus oryzae fermented koji rice into the rice milk. The fermentable sugar is between 3.8~11.2%. Use 5~30% germination brown rice incubated with seven strains of mix lactic acid bacteria (Lactobacillus acidophilus, L. bulgaricus, Streptcoccus thermophilus etc.). Use the same subject to produce Monascus pilosus 31527 rice milk. This product which have the pH value between 3.56~3.7 and titratable acid between 3.65~4.57% . .Concentrate and extract the final product by methanol and acetone. Then get the brown rice (B), germination brown rice (GB), Aspergillus oryzae fermented germination brown rice (GBA), Monascus pilosus 31527 fermented germination brown rice (GBM) and lactic acid bacteria fermented Monascus pilosus 31527 fermented germination brown rice (GBML) concentrates. Bring it to treat the colorectal cell line Caco-2 and evaluate the ability to inhibit telomerase. The results showed that GBML has the strongest inhibition ability. As the GBML concentration up to 60μl/ml. The inhibition of the telomerase activity was up to 29.5%. In terms of SDS-page and western blotting, GBML have the inhibition ability to c-Myc and Bcl-2 in Caco-2. It also have the ability to increase Bax protein content in cell line. But the p21 and p27 is too weak to detect by quantification machine. In summary, the GBML can inhibit Caco-2 growth by decrease the c-Myc and Bcl-2 protein and increase Bax protein expression. But the treatment have no effect to p21 and p27 protein.

The aim of this diploma thesis was a sensory and nutritional evaluation of vegetable drinks. The analysis focused on rice and oat drink. Part of the population has health problems with milk consumption. Some substitutes can be beverages from legumes, cereals, nuts, etc. Oat and rice drinks does not contain cholesterol, are a source of minerals and vitamins. Rice and oat drink does not contain lactose or milk proteins. The downside is the insufficient amount of protein and the fact that, unlike milk protein, the protein of cereals is poor, deficient. Rice drink does not contain gluten. The sensory analysis aimed to compare individual drinks and determine their differences between samples, to determine the intensity of certain properties and to rank the samples from best to worst. The sensory analysis confirmed the differences between manufacturers. In the case of rice beverages, the evaluators concluded that they perceived the difference between the product of Alpro and Alnatura, with the Alnatura drink being considered the most acceptable. The amount of fat in rice beverages was low (1-1.1 g fat per 100 ml). Drinks also contain little protein (0.1-0.3 g / 100 ml). Oat beverages differed in particular with Alnatura and Delhaize - Bio. The evaluators preferred Delhaize Drink Company - Bio the most. The nutritional composition of the fat-like products is similar to rice beverages (1-1.5 g fat per 100 ml). The amount of protein was slightly higher (0.6-1 g protein per 100 ml). From a nutritional point of view, there is a noticeable difference between cow's milk and oat and rice beverages. The rice and oat drinks that were preferred contained the most sugar and the brewing flavor was the least noticeable.

碩士
亞洲大學
國際企業學系碩士在職專班
98
Domestic rice industry encounters some problems recently, such as market opening, and rice consumption decreasing. Because government subsidies and farmers’ association is active in the innovation, the introduction of new farming concepts is led into Taiwan. Those new ideas re-integrate rice industry, and enhance the value of rice. This research tries to re-define the value of rice by the transition of rice industry, and create a whole new idea about rice culture. There is little investigation in transition of rice industry so that this research chooses TNG 71 as case study. Besides other related information about rice, hope to find an opportunity of innovation and new marketing for rice industry by this interview. This research demonstrates the connections of every layer in Yuan Fu Shun Rice Mill via a thorough interview. After investigating, even though most rice mills are given the subsidies, it is not enough to assist rice industry. Therefore, it is important to control the quality of rice, and building one’s own brand in rice industry.

碩士
中原大學
商業設計研究所
104
The diet, kneaded together a place’s customs and characteristics, it is an essential part of the daily life, and it adds flavors to the culture. Since the ancient time, the tradition saying of “setting up the nation based on agriculture” has been our ancestors’ life mission. Paddy rice, tea, fruits and melons…etc, are not only a gift of kindness from the beautiful island, they are also means of bringing in foreign incomes and are essential in the growth of economic and trade history of Taiwan. But in recent years, Taiwan’s rice industry are becoming more and more multi-dimensional and westernized, the traditional rice milling industry had to change their management strategy in order to avoid being eliminated from the current market. Therefore, this creation aims to create new strategies to improve “Yongfa Rice milling Factory” located the Chiayi urban district, which has been running their business for over sixty years. This research is to carry on the discussion and ponder on how to develop its sales scope, disseminated the brand image, and also to extent the brand spirit. These are the main objectives of this creation. The author in the literature chapter, discusses the Taiwan rice culture and food development, the paddy rice industry market survey, the traditional rice milling industry change, and so on. Then cuts into from the visual plane design perspective, the generalized analysis of Taiwan’s large-scale rice brand and the small farmer brand which rose from recent years, the operation pattern, the marketing strategy, the visual design, and so on, taking the literature discussion and the case analysis result reference in this creation. In the overall visual design and planning, the design aims to explore the creation of the rice milling historical context, emotional value. The design uses techniques with hand-painted images from the rice-paddy field. Theses images are widely used in rice mills overall vision, and extends to the gift-wraps, social networking site, and store space. Through the promotion of policies extension and consumer segments, the creation looks forward to bringing more opportunities for the Rice Milling Factory. It aims to create a new path for Taiwan’s rice brand, to ensure the survival of the generations to come, and to sustain heritage.

碩士
中原大學
機械工程研究所
103
The purpose of the study is to develop a versatile rice milling machine, with roller compaction and rubbing mechanisms, to grind different rice grain varieties for household use. The rice mill construction consists of three components: a DC motor, a grinding core, and feeder and hulled rice receptacle. The DC motor supplies the kinetic energy to power the machine. It can be operated using 110 V or 220 V supply voltages. The roller compaction and grinding core are built from stainless steel. These are connected directly to the feed nozzle and discharge valve. The raw and milled rice grains are respectively, sorted into the feeder and output receptacle. The feeder, rice receptacle and main housing are designed using the graphics software (Creo Elements/Pro) and then 3D printed on polylactic acid (PLA) material. To achieve a polished rice grain, the milling process can be operated in two steps. The rice mill is initially set to a reduction control scale of 0 to 2 in order to remove the hull layer from the raw rice grains. Then, the control scale is adjusted up to 6 to remove the bran layer before finally adjusting the scale from 7 to 12 to achieve a completely polished surface. The experimental results show that an accuracy of 97.3% is achieved on the initial grinding, while 99.6% accuracy of well-polished rice is obtained. Because of the rice mill machine is lightweight, low-cost, and therefore has minimal environmental footprint, it can be used as a good alternative to the bulky rice hulling machines.

碩士
國立屏東科技大學
農園生產系所
102
Abstract Student ID: N9911009 Title of thesis: A study on the competitive Advantage Strategy Analysis of T Organic Rice Mill. Total page:81 Name of Institute: National Pingtung University of Science and Technology Department of Plant Industry. Graduate Date: June, 2014 Degree Conferred: Master Name of student: Wen-Tung Wu Adviser: Chong-Ho Wang, Ph.D. Ke-Chung Peng, Ph.D. The contents of abstract in this thesis： In this study, T organic rice mill was adopted as the study case for competitive advantage strategy analysis. The core resource dimension, the industrial key success factor dimension, the customer demand dimension, and the strategic intention dimension were used in the questionnaire survey. The variables in the four dimensions subsequently underwent quantitative and statistical analysis. The company itself, customers, and competitors form the “strategic golden triangle”. Hence, the three are analyzed as follows: 1. T organic rice mill’s internal core resources are well utilized, and the competitive advantage comes from the farmers’ confidence for organic rice production and professional educational training provided for farmers and staff; 2. The key success factors are well grasped, and the competitive advantage comes from verified organic certification marks, smooth cash flow, and absence of property issues; 3. As for the assessment of customers’ needs, customers are concerned about whether products have organic certification; they value the company’s brand image, automated computer production processes, as well as health and safety. The innovative SWOT analysis shows that the actual internal competitive advantage comes from automated computer production processes, smooth organizational cash flow, absence of property issues, and active cooperation with the government agencies’ relevant policy implementations. As for external opportunities, the preferred goals of the rice plant include: reaching customers’ demand for automated equipment and professional services and production, thereby ensuring consumers eat healthy and high-quality foods. Finally, the differential analysis presents T organic rice plants’ main strategic intention, the actual corporate competitive advantage, and market opportunities are well grasped and coordinated. In other words, the company has seized its competitive advantage and has grasped the market opportunities. Keywords: organic rice mill, competitive advantage, strategic analysis

碩士
國立宜蘭大學
食品科學系碩士班
97
Hericium erinaceus is well known as a traditional and valuable mushroom in Chinese. It can produce various physiological active components, such as polysaccharide etc. It can enhance immunity and has remarkable ability for gastric cancer and gastric ulcer. The objectives of this study were (1) to investigate the effects of different media and operation conditions on the production of polysaccharide by Hericium erinaceus submerged fermentation in a shake flask, (2) to analyze their antioxidant properties and immunomodulatory effects and (3) to develop Hericium erinaceus fermented rice milk. At first, 5% rice and 5% glucose as medium obtained 36.41 mg/mL polysaccharide after 5 days Hericium erinaceus shake flask fermentation at 25oC, 150 rpm. The different glucose concentrations (0−5%) were added in the rice medium to compare polysaccharide production, and 1% glucose addition was enough. Then different rice concentrations (5, 7, 9%) and four different rices (jsponica rice, indica rice, germination rice and brown rice) were as media for Hericium erinaceus 5 day fermentation, and the polysaccharide concentration were 46~60 mg/mL. The water extract of Hericium erinaceus fermented rice milks had higher antioxidant properties such as scavenging DPPH free radicals, capability of chelating ferrous ion and reducing power. The hot water extract and crude polysaccharide from Hericium erinaceus fermented rice milk showed an immunomodulatory activity by increasing the macrophage proliferation, TNF-α, IL-4, IL-10 and ΝΟ secretion. Finally, the Hericium erinaceus fermented rice milk was developed, and chemical, physical properties and polysaccharide concentration were analyzed and compared with commercial rice milk products. When the commercial rice milks contained 7% Hericium erinaceus fermented rice milk, there were no significant sensory differences from the commercial rice milks. Key words: Hericium erinaceus, submerged fermentation, polysaccharide, antioxidant properties, immunomodulatory, rice milk.

碩士
國立中興大學
生物產業機電工程學系所
94
A system for application of remote control and database integration had been developed in the study. A simulation of rice mill had been undertaken. The monitoring and control program was applied to monitor the PLC, motion control card, XY-Table and the system for computing the exchanging rate between wet grain and dry grain. This program was tested in simulating remote controlling the devices in the rice mill and the process of famer selling the grain. The program was implemented by using Visual BASIC.NET. The interactive interface of the program had been developed. With the Socket and ADO.NET techniques, the operation coditions of various devices in the rice mill can be recorded in the database of remote server via internet. The program had integrated the system for computing the exchanging rate between wet grain and dry grain with Web Service and RFID techniques to manage information and provide network services. Using RFID, the time for processing information of the farmer can be saved. Using Web Service, the result of system for computing the exchanging rate between wet grain and dry grain can be recorded directly in the database of the server. Furthermore, the manager of rice mill can monitor the operation conditions of the deivce and the farmer can view the selling records through interactive Web page. According to testing results, the system was capable of recording the operation conditions of various devices in the rice mill correctly. The elapsed time for transferring data along internet was about 1 sec. The information of farmer can be correctly searched with RFID tag and reader when operating the system for computing the exchanging rate between wet grain and dry grain. Keywords: Rice Mill, Remote Control, Database

碩士
逢甲大學
建築所
93
In the recent year, the protection of culture resource is important to the development of local area. Due to the serious earthquake in the central part of Taiwan caused serious damage on the people’s property on September 21 1999, and it also caused some damage on the protection of culture resource. This theory researches the problems of the protection of the culture resource. The Rice Milling Building of Shihkang is one of a historic agriculture building which is established in 1941. The characteristic appearance of this building is covering with Siding Due to this building didn''t collapse in the serious earthquake in 921.So people pay attention to it again even if it ever faced to be destroyed due to the agricultural technique were growing up. The main structure of this rice milling building has two components; One is wooden structure with Japanese style, and the other is combining with brick structure and wooden structure. This rice milling building with Japanese style is the only one which is conserved completely in center area of Taiwan. The major structure doesn’t collapse in many times of the earthquake within fifty years. This building shows that it might have special design inside. This research has three components which mainly discuss about the methods of restoration for this kinds of construction：1.The history of the Rice Milling Building of Shihkang 2. The style of wooden structure 3. How the damage of this building is and restoration methods 4. Research of the restoration methods which classified by materials 、working methods and the distribution of the materials.

碩士
國立屏東科技大學
生物機電工程系所
95
The general populace starts to take care of their health in recent years. Therefore, the acceptation regarding to high nutritional value food gradually become popular. However, the soybean is the Chinese peoples' often edible food. Soybean itself has includes the extremely high GABA(γ－Amino butyric acid), GABA was proved at many experiments that soybean has many effects. The physiology function like stable spirit, the improvement of arteriosclerosis, the improvement of losing sleep, the suppression of blood pressure rise, to promotes the brain metabolism, to promote the memory, the prevention arteriosclerosis, the activation kidney function and so on. Germinates is an important process which the plant grows, when the new bud sprouts it can activate the sleep enzyme, as increase growth needs nutrient. According to the literature pointed out germinates truly can cause GAD(glutamate decarboxylase) to escape. From the activation it has increase GABA, but this research is then urges using the soybean natural growth way to stimulates soybean's GABA increase, in order to use it to manufacture the soybean milk. Firstly, to germinate the soybean under the following environment, by the temperature 30℃ and humidities 75%. Then, uses HPLC(high peformance liquid chromatograph) to analysis. Meter to examines the soybean sample's quantity contained for GABA and with bud length between relations. The experimental result showed, using the way which germinates may cause the originally not germinated soybean's GABA content to enhance from 1289 mg/100g to rise to the germinates 24 hour after 1729 mg/100g, its content increases 34.1%. When the bud length is 16.1 ~ 23.3 mm, GABA all presents condition of the increase. Nevertheless, after makes the soybean milk, the not germinated soybean milk and which the soybean does with to germinate 24 hours's soybean milk its GABA content, respectively is 70 mg/100ml and 83 mg/100ml. However, when it is in the use of N-hexane in degreasing experiment, by 100℃ steams the soybean milk which has not germinated, Its increase normal hexane may make the GABA content to increase from 70 mg/100g to 84 mg/100g. However, by 100℃ steams germinates 24 hours soybean milk, Its increase normal hexane may make the GABA content to increase from 83 mg/100g to 96 mg/100g. In conclusion, the use of germinates way truly may cause to increase GABA in the soybean. However, when manufactures under the soybean milk ,it is also to be allowed to retain more than 70% above GABA not to be able to destroy during the soybean milk manufacture process. Therefore, uses of germinates the soybean in order to use in to manufacture the soybean milk, it does have the high feasibility.

碩士
國立屏東科技大學
農企業管理系所
96
Through applying the concept of “creative SWOT matrix”, this study was aimed to assess the factors including the resources, key techniques, customers, and competitors encountered by the rice millers in Fuli Township Farmers’ Association in Hualien County. In addition, through comparative analysis of “differential matrix”, the farmers of the Farmers’ Association in Fuli Township, Hualien County may enable operators clearly understand the strengths and weaknesses of the Farmers’ Association, opportunities and threats from the external market so that the objectives and strategies may be established for the expansion and development of the rice millers. The empirical results indicate that the rice millers possess a better substantial competitiveness on the core resource conditions, including the relationship with rice farmers, inventory management, production efficiency, and on the key factors for industry success including customer relations and production automation. For customers, they tend to have higher demands onfreshness, taste, and quality of products as well as safety of production process, and convenience of purchase. According to the findings of the study, Hualien County Fuli Township Farmers’ Association should focus more on research and development of various brands and techniques in order to provide diverse products due to the market changes. In addition, in terms of logistics and marketing channels, it is essential for the association to maintain a good relationship with rice farmers and enhance advertising in commercial media so as to improve market share for a sustainable management of the industry.

A procura de snacks convenientes e nutritivos aliada ao ritmo acelerado a que vivem os consumidores despoletou o crescente consumo de barras com proteína nos últimos anos. Respondendo a esta tendência, o objetivo deste trabalho incidiu no desenvolvimento de uma barra de cereais rica em proteína. Foram preparadas barras de cereais através da mistura de ingredientes secos envolvidos pelo ligante (resultante da cozedura a uma temperatura superior a 100ºC de ingredientes ligantes). Foram testadas 9 proteínas em pó de origem vegetal e animal (leite, soro de leite, trigo, ervilha e alga), que foram incorporadas nos ingredientes ligantes. Este trabalho permitiu concluir sobre a viabilidade tecnológica das proteínas no ligante, identificando-se dois fatores chave: a temperatura (efeito do seu aumento no desenvolvimento de um escurecimento ou consistência indesejáveis ou pela agregação/gelificação das proteínas) e a solubilidade (prevenção de partículas em suspensão). Adicionalmente, também se observou o seu impacto organolético nas barras (cor, sabor e textura). No geral, concluiu-se que as proteínas vegetais apresentaram melhor desempenho na cozedura do ligante, porém foram mais desafiantes sensorialmente (má palatibilidade), à exceção da proteína de trigo solúvel, que permitiu obter uma formulação mais promissora para ser testada a nível industrial. Neste protótipo, consideraram-se bastante próximos os resultados obtidos em amostras no teor de proteína (por 100 g) pelos cálculos nutricionais (18,19 g), pela análise NIR (18,67 ± 0,47 g) e no laboratório acreditado externo (18,02 g). Os valores obtidos no teor de humidade pelo método NIR (7,92 ± 0,12 %) e gravimétrico (7,92 ± 0,18 %), bem como, a atividade da atividade da água (0,445 ± 0,004) encontraram-se consonantes com os referenciados para produtos de humidade intermédia. À escala industrial obtiveram-se resultados insatisfatórios no desempenho do ligante: a sua consistência densa não permitiu a mistura com os ingredientes secos no primeiro lote; a aglomeração da proteína no segundo lote inviabilizou a formação de barras. No entanto, ressalva-se o facto de dois lotes não serem suficientes para otimizar todos os parâmetros de processo à escala industrial quando se trata de um desenvolvimento pioneiro. Neste âmbito, diferentes alterações podem ser consideradas, por exemplo, testar diferentes temperaturas de cozedura; adquirir um agitador para o tanque de cozedura mais eficaz; incluir a etapa de reconstituição de proteína em água antes da etapa de cozedura ou pela alteração da sequência de adição de ingredientes no ligante antes da etapa de cozedura. Em termos de reformulação da composição do ligante, a validação e teste à escala laboratorial de proteínas em pó e extrudidos de proteína alternativos; a incorporação de misturas de proteínas; ou o revestimento parcial ou total de coberturas proteicas são também possíveis soluções para trabalhos experimentais futuros.
The growing demand for convenient and nutritious snacks combined with the accelerated pace at which consumers live has triggered the increasing consumption of protein bars in the recent years. Answering to this trend, the objective of this work focused on the development of a protein-rich cereal bar. Cereal bars were prepared by mixing dry ingredients and binder (resulting from cooking at a temperature above 100ºC of binding ingredients). 9 protein powder of plant and animal origin (milk, whey, wheat, pea and algae) were tested and included in the binding ingredients. This work allowed to conclude on the technological viability of proteins added to the binder, identifying two key factors: temperature (effect of its increase on the development of undesirable darkening or consistency or by the aggregation/gelling of proteins) and solubility (prevention of particle suspension). In addition, its organoleptic impact on bars (colour, taste and texture) was also observed. Overall, it was concluded that vegetable proteins presented better performance in binder cooking, but were more sensory challenging (poor palatability), with the exception of soluble wheat protein, which made it possible to obtain a suitable formulation for industrial testing. In this prototype, the results obtained for samples in terms of the protein content (per 100g) were considered to be very close by theoritical calculations (18,19g), by NIR analysis (18,67 ± 0,47g) and by the accredited external laboratory (18,02g). The values obtained for moisture content by the NIR (7,92 ± 0,12 %) and gravimetric (7,92 ± 0,18 %) methods, as well as water activity (0,445 ± 0,004) were aligned with those referenced for intermediate moisture products. On industrial scale, unsatisfactory results were obtained in the binder's performance: its thick consistency didn’t allow mixing with the dried ingredients in the first batch; the protein agglomeration in the second batch made it inoperable to form bars. However, it should be noted that two batches are not sufficient to optimize all process parameters on an industrial scale when it comes to pioneering development. In this regard, different changes may be considered, for example, testing different cooking temperatures; purchase a stirrer more effective for the cooking tank; include the step of reconstituting protein in water prior to the cooking or by changing the ingredient addition sequence in the binder prior to the cooking step. In terms of reformulation of the binder composition, laboratory validation and testing of alternative protein powders and extrudates; the incorporation of protein mixtures; or partial or full coating of protein coatings are also possible solutions for future experimental work.

博士
國立中興大學
土壤環境科學系所
99
Present studies were conducted to explore the suitability of monosodium glutamate industrial wastewater (MW) and paper-mill wastewater (PW) for agricultural production and carbon sequestration. Effect of MW and PW on early growth of plant species; Chinese cabbage, maize and pai tsai was tested by the seed germination bioassay, growth chamber, subsequently in greenhouse by tray and pot studies and finally by field experiment. Effect of MW application rates on the plant biomass yield, nitrogen content and soil properties was analyzed. At MW concentrations below 1%, germination indices for maize and Chinese cabbage plants were significantly (p&lt;0.01) higher than the Control. The greenhouse tray and pot study resulted in significant increase in maize and Chinese cabbage plant biomass yield at MW application rates of 5,000 and 10,000 L ha-1. Soil organic carbon (SOC) was also increased by the addition of MW and PW due to the presence of significant amounts of organic C in the wastewaters. In another pot study, to alleviate the acidic pH of MW, highly alkaline PW was used. MW and PW were applied at three rates i.e., 0, 5,000 and 7,500 L ha-1 and 0, 3,500 and 5,000 L ha-1, respectively. Significant increase in the maize growth and nutrition were observed in all the wastewater treatments compared to the Control without any adverse affects. MW was also used as a culture medium for Azospirillum rugosum strain IMMIB AFH-6 inoculant (In) by optimizing the dilution at 2.5% and pH 7.0 ± 0.1. Seed germination bioassay results revealed that IMMIB AFH-6 grown in MW stimulated the radicle and epicotyl elongation of maize and pai tsai. Strain IMMIB AFH-6 inoculated to maize under growth chamber study revealed higher dry matter production than Control. Pai tsai recorded significantly higher dry matter production when treated with strain IMMIB AFH-6 and chemical fertilizers than Control. The PW was applied at the rate of 5,000 and 10,000 L ha-1 singly and in combination with A. rugosum and CF, resulted in high plant dry matter production and SOC buidup. In field experiment MW was used at 6,000 L ha-1 and its acidity was neutralized with PW and lime. Maize plant height, plant dry matter production, leaf area index (LAI) at 60 DAS, ears plant-1, kernels ear-1 and weight of 100 kernels were significantly (p&lt;0.05) higher in MW, CF, MW+PW and MW+Lime treatments than the Control. Plant N concentration was significantly higher in MW than Control; kernel N concentration was significantly higher in MW+PW and MW+Lime than Control. After harvesting of maize, soil organic matter (SOM) content was recorded significantly higher in MW, MW+PW and MW+Lime over other treatments. Humic substances (C-HS) were significantly higher in MW+PW than other treatments. Combination of 75% of each lyophilized MW and chemical fertilizer produced significantly higher maize dry matter than Control. We demonstrate that after neutralizing the acidity of MW, it is suitable for A. rugosum growth. PW can be used either in combination of MW or chemical fertilizers and inoculants for biomass production and SOC buildup. Using MW singly or in combination with PW and lime stimulates growth components and yield of maize, which are comparable to chemical fertilizers, and also increases SOM and C-HS content. Hence, we suggest that MW and PW can be safely used in agriculture for growing energy crops and soil carbon sequestration as a low cost green practice with multiple benefits.

This study examines commentary on the changes in work during the industrial revolution in the United States, 1820 to 1914, as a "workplace discourse," by male and female workers, reformers, politicians and writers of fiction (canonical and non-canonical). Their writings disclose a fierce social war over changes in work, the status of workers, working conditions and their cultural implications. The workplace conflict amounted to a second civil war, intricately implicated in the civil war over slavery and federal union. A rhetorical war until 1862, and then a long, bloody series of conflicts in the street, the cultural conflict over industrial work generated a burst of utopian schemes, in fiction and social commentary, between 1880 and 1910. Tracing this discourse shift, specifically in three utopian novels by Edward Ballamy, Ignatius Donnelly and Mark Twain, provides a context for re-reading the bible of American management, Frederick W. Taylor's Principles of Scientific Management, as a utopian text rather than as the applied science Taylor hoped and said the book was. In turn, Taylor's utopian project makes possible new readings of the novels as exciting, prescient social commentary. Together, these texts illuminate the first moments of the country's radical adoption of corporate solutions to social problems.

La stéatohépatite non alcoolique (NASH) est une pathologie du foie dont l’amplitude et les répercussions sont de plus en plus préoccupantes dans le monde médical ou biomédical. Elle est associée à l’obésité, au syndrome métabolique et au diabète sucré de type II. La recherche de la thérapie optimale pour le NASH est un domaine en plein essor puisqu’aucun traitement n’est suffisamment efficace à ce jour. La présente étude fait le point sur de nouvelles possibilités de traitements qui se sont avérés efficaces pour contrer les différentes lésions métaboliques et cellulaires rencontrées dans un modèle in vivo chez le rat où le NASH est induit par l’ingestion d’une diète riche en gras. Cette étude démontre, tout d’abord, que les traitements durant six semaines avec l’acide ursodéoxycholique (UDCA) et son dérivé le NCX 1000, possédant des propriétés donatrices de monoxyde d’azote, à doses équimolaires, protègent de manière équivalente le foie contre le stress oxydatif, l’hyperinsulinémie, l’inflammation et la fibrose causés par la stéatohépatite. De plus, la combinaison d’une plus faible dose de NCX 1000 avec un antioxydant lipophile tel que la vitamine E offre une protection similaire, particulièrement au niveau des paramètres du stress oxydatif. Par ailleurs, l’étude illustre aussi que la silibinine, composé polyphénolique actif du chardon marie (Silybum marianum) et utilisé en traitement pendant 5 semaines, possède un pouvoir hépatoprotecteur, des propriétés antioxydantes et un effet hypoinsulinémique dans ce modèle de stéatohépatite d’origine nutritionnelle. Le potentiel thérapeutique de ces composés en fait des candidats de choix pour le traitement du NASH qui méritent de faire l’objet d’études cliniques poussées.
Nonalcoholic steatohepatitis (NASH) is a serious liver condition related to the metabolic syndrome, obesity, and type II diabetes mellitus whose prevalence is drastically rising in developed countries and worldwide. Several remedies were investigated for the treatment of NASH but an efficient therapy has yet to be developed. In the present study, we explored novel therapeutic possibilities that were thought to be effective for the treatment of experimental high-fat diet-induced NASH the in rat. Our results show that a chronic six week treatment with a high dose of NCX 1000, a derivative of ursodeoxycholic acid (UDCA) with nitric oxide (NO) donating properties, is efficient at reversing steatosis, oxidative stress, inflammation, insulin resistance and fibrosis; major hallmarks of experimental NASH. We also demonstrated that the mother molecule, UDCA, is as efficacious in controlling the same parameters at equimolar doses. Moreover, our study demonstrates that NCX 1000 at lower doses can exert similar potent properties when combined with lipophilic antioxidants like vitamin E. On the other hand, we found that a 5-week treatment with silibinin, the major active component of milk thistle extract, improved liver steatosis and inflammation and decreased NASH-induced oxidative stress, insulin resistance, and fibrosis. These compounds have therefore the potential for being developed for the treatment of NASH. Clinical evidences are needed.

The olive oil extraction industry represents a substantial share of the economies of Mediterranean countries but leads to serious environmental problems by producing huge amounts of wastes (by-products) within a short production period. The production rate of olive oil is about 1.4-1.8 million tonnes per year in the Mediterranean, resulting in 30 million m3 of by-products and 20 million tonnes of olive pomace. A small portion of these wastes can be used as raw materials in different industries as they contain valuable natural resources. Greece has about 2300 small-scale, rural, agro-industrial units that extract olive oil. These are generally three-phase systems and their by-products include olive mill residual solids (olive pomace and leaves) and olive mill waste water. Olive mills produce significant quantities of solid wastes with outputs of 0.35 tonnes of olive pomace and 0.05 tonnes of leaves per tonne of olives. The huge quantities of olive pomace and olive leaves produced within the short oil extraction season cause serious management problems in terms of volume and space. The solid wastes (olive pomace and olive leaves) that are produced contain almost 95% organic matter and although they could be highly beneficial to agricultural soils, it has been shown that they also contain toxic compounds and lipid which increase soil hydrophobicity and decrease water retention and infiltration rate. The soils of most Mediterranean countries have low organic matter contents (<1%) which has negative impacts on agriculture. Frequent application of composted organic residues increases soil fertility, mainly by improving aggregate stability and decreasing soil bulk density. Organic amendments play a positive role in climate change abatement by soil carbon sequestration. Recurrent use of composted materials enhances soil organic nitrogen content by up to 90%. To replenish soil organic matter content and promote eco-friendly crop production, the application of olive pomace compost could be a good solution. To examine olive mill solid waste composting, four pilot-scale experiments were carried out to produce good quality compost using three phase olive mill solid waste (olive pomace, OP) and different bulking agents such as rice husk (RH), olive leaves (OL) sawdust (SD), wood shavings (WS), and chromium treated reed plants (RP). A series of parallel experiments was carried out to examine the effect final compost quality of: (a) initial moisture content, (b) water addition during the composting process, and (c) material ratios, and to also determine the toxicity level in plants and human blood lymphocytes (genotoxicity and cytotoxicity). For each experiment, six trapezoidal bins were used with dimensions 1.26 m long, 0.68 m wide and 0.73 m deep, and a total volume of 0.62 m3. The study was carried out in the facilities of the Department of Environmental and Natural Resources Management, University of Patras, Agrinio, in a closed area to maintain controlled temperature conditions. To monitor the composting process and evaluate compost quality, physicochemical parameters (temperature, moisture content, pH, electrical conductivity, organic matter, volatile solids, total organic carbon, total nitrogen, total phosphorus, potassium, sodium, and water soluble phenols) were measured at different phases. The respirometric test (O2 uptake) was performed to determine compost stability. Experimental results showed that even after short composting periods, the quality of the final product remained high. The final product had excellent physicochemical characteristics (C/N: 12.1–17.5, germination index (GI): 88.32–164.43%, Cr: 8–10 mg/kg dry mass, that fulfill1 EU requirements and can be used as a fertilizer in organic farming. To achieve higher quality of the final product, Olive pomace should be used in higher ratios than the other materials (OL, RH, WS, SD and RP). The amount (volume of humidifying agents) and time (frequency) of moisture addition also played an important role during composting. Based on the experimental results, olive mill wastes can produce a high quality soil amendment which has no phytotoxic, genotoxic or cytotoxic effects. Nevertheless, composting duration and bulking agents and their ratios are crucial factors that determine the quality of the final product. Finally, the revision of EU regulations is proposed to include genotoxic and cytotoxic evaluation of composts that enter the human food chain. A full-scale compost unit was designed based on the experimental results. For a typical small-sized olive mill, processing 30 tonnes of olives per day for a 100-day operation period, a total area of about 850 m2 is needed to compost the mill’s entire annual waste production.
Η βιομηχανία παραγωγής ελαιόλαδου αποτελεί ένα σημαντικό κομμάτι της οικονομίας στις χώρες της Μεσογείου, προκαλώντας ταυτόχρονα σημαντικά περιβαλλοντικά προβλήματα, λόγω της παραγωγής μεγάλων ποσοτήτων αποβλήτων κατά τη σύντομη περίοδο λειτουργίας των ελαιοτριβείων. Η μέση ετήσια παραγωγή ελαιολάδου στην Μεσόγειο κυμαίνεται στους 1.4-1.8 χιλιάδες τόνους, ενώ παράγονται επίσης περίπου 30 χιλιάδες m3 παραπροϊόντων και 20 χιλιάδες τόνους ελαιοπυρήνα. Μόνο ένα μικρό μέρος αυτών των παραπροϊόντων μπορεί να χρησιμοποιηθεί ως πρώτη ύλη σε διάφορες βιομηχανίες. Η Ελλάδα έχει περίπου 2300 ελαιοτριβεία μικρής κλίμακας διασπαρμένα στην ύπαιθρο. Τα ελαιοτριβεία αυτά είναι κυρίως τριφασικά και τα παραπροϊόντα τους συμπεριλαμβάνουν στερεά υπολείμματα (ελαιουρήνας και φύλλα) και υγρά απόβλητα ελαιοτριβείου. Τα ελαιοτριβεία παράγουν σημαντικές ποσότητες στερεών υπολειμμάτων παρέχοντας περίπου 0.35 τόνους ελαιοπυρήνα και 0.05 τόνους φύλλων ανά τόνο ελαιοκάρπου, παρακαλώντας σημαντικά προβλήματα στη διαχείρισης τους. Τα στερεά υπολείμματα (ελαιοπυρήνας και φύλλα) περιέχουν 95% οργανική ύλη, καθιστώντας τα δυνητικά κατάλληλα ως εδαφοβελτιωτικά, καθώς τα εδάφη των περισσότερων Μεσογειακών χωρών έχουν χαμηλή περιεκτικότητα σε οργανική ύλη (<1%) επηρεάζοντας αρνητικά την γεωργία. Τα υπολλείματα αυτά περιέχουν ωστόσο τοξικές ουσίες και έλαια, τα οποία αυξάνουν την υδροφοβικότητα του εδάφους και μειώνουν την κατακράτηση του νερού και την ρυθμό διήθησης. Έχει αποδειχθεί ότι συχνές εφαρμογές κομποστοποιημένων οργανικών υπολειμμάτων αυξάνουν την γονιμότητα του εδάφους, αυξάνοντας κυρίως τη συνολική σταθερότητα και την πυκνότητα του εδάφους. Η συχνή χρήση κομποστοποιημένων υλικών βελτιώνει την περιεκτικότητα των εδαφών σε οργανικό άζωτο του εδάφους έως και 90%. Η κομποστοποίηση ελαιοπυρήνα θα μπορούσε να αποτελέσει μια πιθανή λύση για την αναπλήρωση του περιεχομένου σε οργανική υλη των εδαφών και για την προώθηση μιας οίκοφιλικής αγροτικής παραγωγής. Για να εξεταστεί η κομποστοποιήση στερεών υπολειμμάτων ελαιοτριβείων, διεξήχθησαν 4 πειράματα πιλοτικής κλίμακας για την παραγωγή κομποστ, χρησιμοποιώντας στερεά υπολείμματα τριφασικών ελαιοτριβείων (ελαιοπυρήνας) και διαφόρους διογκωτικούς παράγοντες, όπως φλοιό ρυζιού, φύλλα ελιάς, πριονίδια, ροκανίδια, και καλάμια με υψηλή περιεκτικότητα σε χρώμιο. Σκοπός των παράλληλων πειραμάτων ήταν η εξέταση της επίδρασης στην ποιότητα του τελικού κομπόστ των: (α) αρχικού περιεχόμενου υγρασίας, (β) της προσθήκης νερού κατά την διάρκεια της κομποστοποιήσης, (γ) των ποσοστών ανάμιξης των υλικών, καθώς επίσης και ο προσδιορισμός της φυτοτοξικότητας και της γενοτοξικότητας των τελικών κομπόστ. Σε κάθε πείραμα χρησιμοποιήθηκαν 6 τραπεζοειδή πλαστικά δοχεία διαστάσεων 1.26 m σε μήκος, 0.68 m σε πλάτος και 0.73 m σε ύψος, με ολικό όγκο 0.62 m3. Οι πιλοτικές μονάδες ήταν τοποθετημένες σε κλειστό χώρο του Τμήματος Διαχείρισης Περιβάλλοντος και Φυσικών Πόρων του Πανεπιστημίου Πατρών στο Αγρίνιο, ώστε να επικρατούν σταθερές συνθήκες θερμοκρασίας. Η παρακολούθηση της κομποστοποίησης και η εκτίμηση της ποιότητας του κομπόστ, έγινε μέσω του προσδιορισμού διαφόρων φυσικοχημικών παραμέτρων (θερμοκρασία, περιεχόμενο υγρασίας, pH, ηλεκτρική αγωγιμότητα, περιεχόμενη οργανική ύλη, πτητικά στέρεα, ολικός οργανικός άνθρακας, ολικό άζωτο, ολικό φώσφορος, κάλιο, νάτριο, και ολικές φαινόλες). Για την εκτίμηση της ποιότητας του κομποστ πραγματοποιήθηκαν επίσης ρεσπιρομετρικά τεστ (κατανάλωση O2). Τα πειραματικά αποτελέσματα απέδειξαν ότι ακόμα και μετά από σύντομες περιόδους κομποστοποιήσης η ποιότητα του τελικού κομπόστ παρέμενε υψηλή. Το τελικό προϊόν είχε εξαιρετικά φυσικοχημικά χαρακτηριστικά (C/N: 12.1–17.5, δείκτης βλαστικότητας (GI): 88.32–164.43%, Cr: 8–10 mg/kg ξηρής μάζας), τα οποία είναι εντός των νομοθετικών ορίων της ΕΕ για την χρήση λιπασμάτων σε βιολογικές καλλιέργειες. Για την παραγωγή υψηλής ποιότητας κομπόστ ο ελαιοπυρήνας πρέπει να χρησιμοποιείτε σε μεγαλύτερη αναλόγια σε σχέση με τα υπόλοιπα υλικά. Η ποσότητα και η συχνότητα προσθήκης νερού παίζει επίσης σημαντικό ρόλο κατά τη κομοστοποιήση. Με βάση τα πειραματικά αποτελέσματα αποδείχθηκε ότι τα στερεά υπολείμματα ελαιοτριβείων μπορούν να παράξουν ένα υψηλής ποιότητας εδαφοβελτιωτικό, το οποίο δεν εμφανίζει φυτοτοξικότητα, γενοτοξικότητα και κυτταροτοξικότητα. Παρόλο αυτά η διάρκεια της κομποστοποίησης, οι διογκωτικοί παράγοντες και τα ποσοστά ανάμιξης των υλικών είναι κρίσιμοι παράγοντες, που επηρεάζουν την ποιότητα του τελικού προϊόντος. Επίσης αναφέρουμε ότι η νομοθεσία της ΕΕ θα πρέπει να αναθεωρηθεί συμπεριλαμβάνοντας τόσο τη γενοτοξική και την κυτταρτοξική εκτίμηση του κομπόστ πριν χρησιμοποιηθεί για βρώσιμες καλλιέργειες. Τέλος με βάση τα πειραματικά αποτελέσματα διαστασιολοήθηκε μια μονάδα πλήρους κλίμακας για την κομποστοποίηση στερεών υπολειμμάτων ελαιοτριβείου. Έτσι για ένα τυπικό μικρής κλίμακας ελαιοτριβείο, που επεξεργάζεται ημερησίως 30 τόνους ελιών και για περίοδο κομποστοποίησης 100 ημερών, χρειάζεται μια συνολική έκταση περίπου 850 m2 για τη κομπστοποίηση όλης της ετησίας ποσότητας του ελαιοπυρήνα.