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Rozprawy doktorskie na temat „Natural ingredient”

Autor: Grafiati

Data publikacji: 2 czerwca 2025

Data aktualizacji: 31 lipca 2025

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1

Grey, Mashoko Stephen. "The missing ingredient: rethinking the drought disaster risk reduction and climate change adaptation nexus in Chirumhanzu District, Zimbabwe." Thesis, Rhodes University, 2018. http://hdl.handle.net/10962/58298.

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Two of the main challenges facing communities and governments in developing countries are the reduction of risks of hydro-meteorological hazards and adaptation to climate change. As climate variability and change impacts are becoming more visible in the form of disasters, and are negatively affecting climate sensitive livelihoods and eroding communities' ability to fully recover, leading to increased vulnerability to subsequent climate risks. The unpredictability of current weather systems, therefore, makes it very difficult for poor governments and households to deal with adverse impacts of c

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Consolini, Gabriela. "Otimização da síntese de intermediários de fármacos com reagentes naturais: Aplicação à reação da 2,4-tiazolidinadiona com vanilina e isovanilina." Universidade de São Paulo, 2018. http://www.teses.usp.br/teses/disponiveis/9/9135/tde-04122018-123647/.

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A intensificação de processos é importante na busca de equipamentos e reações menos nocivos e seguros, um exemplo é a aplicação de microrreatores. A indústria farmacêutica é a maior beneficiária dessa tecnologia, pois os microrreatores, dispositivos com microcanais de até 100 µm, podem reduzir em anos o tempo necessário para desenvolver e produzir um novo fármaco e podem ser montados em unidades industriais extremamente pequenas e compactas. O aumento de casos de diabetes no Brasil na última década vem incentivando a busca por novos fármacos. Neste trabalho, a aplicação de microrreatores

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Green, Gina C. "Conservation projects in Central America an analysis to determine the ingredients for success /." Thesis, University of Oxford, 1989. http://catalog.hathitrust.org/api/volumes/oclc/26977311.html.

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Mendes, Nuno Eduardo dos Anjos Serra. "Evaluation of different natural ingredients as satiety inductors." Master's thesis, Faculdade de Ciências e Tecnologia, 2012. http://hdl.handle.net/10362/8056.

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Dissertation to obtain a Master’s Degree in Chemical and Biochemical Engineering<br>Using natural ingredients to combat obesity has emerged as a promising alternative to conventional therapies which present many side effects. Satiety induction by the ingestion of certain natural compounds has been proven to be an interesting strategy. In this context, the present study had the following objectives: - Isolation of rucola, watercress and spinach, plum and tomato waste and cladodes of Opuntia ficus-indica extracts, rich in compounds with the potential to induce a prolonged feeling of satiety -

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Shamanna, Madhuri. "Development of natural multifunctional cosmetic ingredients using biotechnological approach." Thesis, University of the Arts London, 2011. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.650329.

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Lozada, Rosales Celeste Ariana, Carrera Daniela Stephanía Palomino, Malpartida Carlos Augusto Sánchez, Palomino Juan Manuel Sumalave, and Soto Angie Maylee Trujillo. "Galletas Calette." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/654730.

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El presente trabajo de investigación consiste en el desarrollo de galletas saludables a base de ingredientes naturales y de calidad. El insumo principal es el polvo de cáscara de huevo puesto que, este ingrediente brinda alto contenido de calcio. Su valor nutricional se potenciará con ingredientes que brindan minerales como el calcio, hierro, potasio y magnesio; vitaminas B, C y E, como el arándano, aguaymanto y maní. De esta manera Galletas Calette contará con 3 sabores únicos en el mercado. El segmento por cubrir es Lima Moderna, para el público que se encuentre entre 25 a 54 años y de

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Qiu, Xujian. "Use of Natural Ingredients to Control Foodborne Pathogens: Antimicrobial Effects and Inhibition Mechanisms." Fogler Library, University of Maine, 2007. http://www.library.umaine.edu/theses/pdf/QiuX2007.pdf.

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Burgos, Damián Lorena Steacey, Capuñay Andrea Guzman, Jaqui Christian Johann Benedict Minaya, Atencio Sandra Janet Mogollón, and Jara Deysi Luisa Yarasca. "Productos de cuidado corporal a base de ingredientes naturales (té verde)." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2019. http://hdl.handle.net/10757/651827.

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El consumo de cremas productos de cuidado facial ha aumentado con el paso de los años. La creciente demanda por productos naturales ha ocasionado que diversas empresas opten por desarrollar nuevas propuestas de oferta para satisfacer dicha demanda. Debido a ello, la industria de cuidado facial se ha visto en la mira de las empresas para producir nuevos productos a base de insumos naturales. Por ello, se ha convenido en desarrollar una línea de producto de cuidado facial para satisfacer a la creciente demanda existente. Nuestra propuesta de trabajo es el desarrollo de una línea de productos de

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Garcia, Flores Mirella Dayane, Padilla Manuel Antonio Mego, Ludeña Ciro David Miranda, Velasquez Flavio Jose Nuñez, and Talaverano Lady Vanessa Ramirez. "Proyecto de comida semipreparada foodie box." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2021. http://hdl.handle.net/10757/655440.

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El presente trabajo de investigación engloba temas para el desarrollo e implementación de la marca, tiene como objetivo adquirir un rendimiento económico y sostenible en el tiempo. Foodie Box, es un proyecto de emprendimiento dedicado a ofrecer kits personalizados, incluyendo alimentos frescos y semi preparados con las cantidades adecuadas, acompañados de un recetario para mejorar la estadía y experiencia en la cocina, con el buen sabor de la comida casera. El estudio de investigación se basa en las entrevistas, ventas realizadas en la fase de experimentación, y las hipótesis planteadas p

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Lanzrath, Russell. "Antimicrobial effects of multifunctional ingredients with potential application for ready to eat meat and poultry products." Kansas State University, 2016. http://hdl.handle.net/2097/32884.

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Master of Science<br>Food Science Institute<br>Elizabeth Boyle<br>Consumer demand for clean-label and 'all natural' food products has created the need to investigate antimicrobials derived from natural sources. Multifunctional ingredients are food additives that have multiple properties to reduce fat, limit salt, retard oxidation, increase water-holding capacity and inhibit bacterial growth in foods. Multifunctional ingredients that exhibit antimicrobial effects in meat and poultry products can facilitate consumers demand for clean and 'all natural' labels while reducing foodborne illness ri

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Souza, Aline Francisca de. "Estudo da viabilidade de microrganismos probióticos encapsulados em matriz polimérica natural contendo ingredientes prebióticos e fibras alimentares." Universidade de São Paulo, 2015. http://www.teses.usp.br/teses/disponiveis/97/97132/tde-03122015-154309/.

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A saúde e o bem estar estão diretamente relacionados com a alimentação saudável. O consumo de alimentos funcionais como fibras, ingredientes prebióticos e probióticos pode promover diversos benefícios para a saúde, como a melhoria do funcionamento do organismo e a prevenção de diversas doenças. Neste contexto, o presente trabalho teve como objetivo estudar o encapsulamento de Lactobacillus delbrueckii UFV H2B20 em matriz polimérica natural constituída por alginato e farinhas de banana verde, maracujá, feijão branco, maçã e laranja. Para tanto, foi realizado planejamento fatorial 24 completo vi

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Moore, Jeffrey Calvin. "Enhancing the availability of natural antioxidants in wheat-based food ingredients and food products through improved post-harvest treatments and processing conditions." College Park, Md. : University of Maryland, 2007. http://hdl.handle.net/1903/6760.

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Thesis (Ph. D.) -- University of Maryland, College Park, 2007.<br>Thesis research directed by: Food Science. Title from t.p. of PDF. Includes bibliographical references. Published by UMI Dissertation Services, Ann Arbor, Mich. Also available in paper.

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Batista, Tânia Raquel do Rosário. "Estudo da introdução de ingredientes naturais para redução do teor de sal em produtos cárneos." Master's thesis, ISA, 2017. http://hdl.handle.net/10400.5/14815.

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Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia<br>A procura de alimentos com reduzidos teores de sal, tem vindo a desencadear ao longo do tempo o estudo de alternativas naturais a este elemento. No âmbito do presente trabalho, foram estudados vários ingredientes naturais, para a redução de sal em preparados de carne, nomeadamente na salsicha fresca e num temperado de carne, o lombinho de suíno, tendo este último sido desenvolvido na empresa. Os ingredientes naturais utilizados para o presente estudo foram especiarias, óleo essencial de Thymus mastichina e salicórnia desidra

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Belda, Galbis Clara Miracle. "APLICACIÓN CONJUNTA DE INGREDIENTES NATURALES Y TECNOLOGÍAS NO TÉRMICAS PARA LA CONSERVACIÓN DE ALIMENTOS MÍNIMAMENTE PROCESADOS." Doctoral thesis, Universitat Politècnica de València, 2017. http://hdl.handle.net/10251/82693.

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The main goal of food preservation is to ensure foods' microbiological stability and safety, at least, during their shelf life. For this purpose, intense heat treatments have been traditionally applied. However, for some years now, there is a need to search for new alternatives because heat penalizes the properties of foods, while consumer demands for minimally processed products, without synthetic additives. In response to this demand, nowadays it is promoted the application of non-thermal preservation technologies and the use of natural antimicrobials, which allow compliance of the current l

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Wallace, Justin Oliver. "Nutrition and management strategies for confinement fed cattle : step-up programs, alternative feed ingredients, and health programs." Thesis, Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/923.

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Berggren, Sofia. "Water holding capacity and viscosity of ingredients from oats : the effect of b-glucan and starch content, particle size, pH and temperature." Thesis, Linnéuniversitetet, Institutionen för kemi och biomedicin (KOB), 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-70544.

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Oats is a crop that contains a high amount of fiber, protein and fat, but like all other crops it contains mostly starch. In this study the focus has been oat flours and brans with different b-glucan content. The health benefits of b-glucan, a soluble fiber are well documented and a correlation between intake of b-glucan with high molecular weight and a low glycemic response has been observed. Food with a low glycemic index can lower the risk for diseases like type 2 diabetes, cardiovascular diseases and obesity. Also a connection between intake of b-glucan with high molecular weight and a red

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Vieytez, Maria. "Nouveaux actifs cosmétiques issus d'extraits végétaux : caractérisation phytochimique, propriétés physicochimiques et activités biologiques." Electronic Thesis or Diss., Université Côte d'Azur, 2024. http://www.theses.fr/2024COAZ5068.

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La demande croissante des consommateurs pour des produits naturels incite les fabricants de produits cosmétiques à prioriser le développement de nouveaux ingrédients actifs naturels. Ce projet, réalisé en collaboration avec le Centre d'Innovation Europe de Shiseido, l'Unité de Catalyse et Chimie du Solide (UCCS), et l'Institut de Chimie de Nice (ICN), se concentre sur le développement d'ingrédients actifs cosmétiques issus de plantes françaises. Une méthodologie de sélection des plantes a été établie, prenant en compte la conformité aux cadres réglementaires internationaux, l'approvisionnement

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Sehil, Hafida. "Elaboration de polymères naturels à base de Polysaccherides pour application à la libération controlée." Thesis, Normandie, 2017. http://www.theses.fr/2017NORMR112.

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Ce travail a eu pour objectif la conception de nouveau matériaux à base de polysaccharide pour la libération contrôlée de principes actifs et pour d'éventuelles applications environnementales. Pour cela, des gels ont été préparés par réticulation du carboxymethylepullulane CMP et du pullulane interpénétré par l’alginate avec le sodium trimétaphosphate STMP. Les hydrogels obtenus ont été caractérisés et leurs propriétés physico-chimiques et rhéologiques ont été investiguées. La séquestration de principes actifs modèles dans les hydrogels a été réalisée par regonflement des gels dans une solutio

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Smullen, Joanne. "An investigation into the in vitro fermentation of certain carbohydrates by the oral bacterium Streptococcus mutans and the effect of natural food ingredients on its growth in vitro." Thesis, University of Salford, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.248945.

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Bisi, Hélène. "Green extraction of high added-value compounds from heritage plants." Electronic Thesis or Diss., Montpellier, 2021. http://www.theses.fr/2021MONTS085.

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Notre région est riche d'une grande variété de végétaux dont la majorité n'ont pas été étudiés et encore moins exploités. Si nombre d’articles scientifiques s’intéressent à des plantes récoltées dans des pays plus exotiques, certaines espèces qui nous entourent sont étonnamment négligées. Ces travaux de thèse se sont ainsi attachés à mettre en valeur deux végétaux oubliés, à fleurs odorantes, abondamment présents dans la région montpelliéraine : l’Elaeagnus × submacrophylla Servett., un arbuste horticole et la Coronilla glauca L. ou coronille glauque, un sous-arbrisseau sauvage. L’étude a esse

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Lorenzetti, Emi Rainildes [UNESP]. "Interação patógeno-hospedeiro no patossistema capim limão-ferrugem das folhas e avaliação de ingredientes ativos naturais no controle da doença." Universidade Estadual Paulista (UNESP), 2009. http://hdl.handle.net/11449/86480.

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Made available in DSpace on 2014-06-11T19:22:17Z (GMT). No. of bitstreams: 0 Previous issue date: 2009-02-06Bitstream added on 2014-06-13T20:48:38Z : No. of bitstreams: 1 lorenzetti_er_me_botfca.pdf: 1497737 bytes, checksum: 301fad7ec025809e7f69e3df89b5a8b9 (MD5)<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)<br>Cymbopogon citratus (DC.) Stapf é uma gramínea perene, de grande importância para a indústria farmacêutica e alimentícia, fornecedora de óleo essencial. Um problema limitante para a produção comercial é a ferrugem, causada pelo patógeno Puccinia nakanishikii D

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Lorenzetti, Emi Rainildes 1983. "Interação patógeno-hospedeiro no patossistema capim limão-ferrugem das folhas e avaliação de ingredientes ativos naturais no controle da doença /." Botucatu : [s.n.], 2009. http://hdl.handle.net/11449/86480.

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Orientador: Luis Vitor Silva do Sacramento<br>Banca: João Domingos Rodrigues<br>Banca: Celso Dornellas Fernandes<br>Resumo: Cymbopogon citratus (DC.) Stapf é uma gramínea perene, de grande importância para a indústria farmacêutica e alimentícia, fornecedora de óleo essencial. Um problema limitante para a produção comercial é a ferrugem, causada pelo patógeno Puccinia nakanishikii Dietel. O trabalho objetivou estudar a interação patógeno-hospedeiro e availar princípios ativos naturais no controle da doença. Para os estudos anatômicos foram elaborados cortes, objetivando analisar as estruturas l

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Honczaryk, Alexandre. "Efeito de ingredientes naturais e compostos sinteticos como atrativos para a adaptação da larva do robalo Centropomus parallelus Poey, 1860 (Pisces, Centropomidae), ao alimento inerte." reponame:Repositório Institucional da UFSC, 1993. http://repositorio.ufsc.br/xmlui/handle/123456789/75864.

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Dissertação (mestrado) - Universidade Federal de Santa Catarina. Centro de Ciencias Agrarias<br>Made available in DSpace on 2012-10-16T05:09:27Z (GMT). No. of bitstreams: 0<br>Larvas de Robalo Centropomus parallelus foram adaptadas a dietas formuladas a partir de 36 dias após a eclosão foram testados 3 ingredientes naturais, incluídos numa dieta base: músculo de Cação, músculo de Lula e isolado proteico de soja. Num segundo experimento foi adicionado à dieta três misturas de compostos sintéticos: A (ácido glutâmico , betaína e glicina); B (glicina ,prolina e serina); C (ácido glutâmico, glici

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Gonçalves, Mariane Pravato Munhoz. "Avaliação bromatológica, sensorial e aceitabilidade de hambúrgueres de carne bovina e de frango enriquecidos com ingredientes funcionais." Universidade Estadual Paulista (UNESP), 2018. http://hdl.handle.net/11449/153955.

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Submitted by Mariane Pravato Munhoz Gonçalves (marianepmunhoz@hotmail.com) on 2018-05-11T13:41:52Z No. of bitstreams: 1 DISSERTAÇÃO.pdf: 1225224 bytes, checksum: f2790e403b442ce9d4fd2f94146f5678 (MD5)<br>Approved for entry into archive by Ederson Vasconcelos Pereira null (edersonpereira@fmva.unesp.br) on 2018-05-14T13:46:42Z (GMT) No. of bitstreams: 1 gonçalves_mpm_me_araca_int.pdf: 1225224 bytes, checksum: f2790e403b442ce9d4fd2f94146f5678 (MD5)<br>Made available in DSpace on 2018-05-14T13:46:42Z (GMT). No. of bitstreams: 1 gonçalves_mpm_me_araca_int.pdf: 1225224 bytes, checksum: f2790e403

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Plainfossé, Hortense. "Recherche et développement d’ingrédients cosmétiques innovants favorisant la réparation cutanée à partir de matières premières naturelles d’origine méditerranéenne." Thesis, Université Côte d'Azur (ComUE), 2019. http://www.theses.fr/2019AZUR4102.

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Le secteur cosmétique est gouverné par les demandes des consommateurs en quête de produits naturels à l’efficacité démontrée, auxquelles les formulateurs répondent en y intégrant des actifs naturels et éco-conçus. Ces travaux de thèse portent sur le développement de tels actifs cosmétiques innovants favorisant la réparation cutanée à partir de matières premières naturelles d’origine méditerranéenne. Les activités biologiques d’une centaine d’extraits naturels obtenus à partir de 77 matières végétales ont été évaluées à l’aide de tests in vitro (activités antioxydantes, anti-inflammatoires et a

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Henriques, Joaquim Manuel Souto Soares. "Business plan for a new natural ingredient surf wax." Master's thesis, 2016. http://hdl.handle.net/10071/13865.

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This business plan is set upon the study and development of a new surf wax to be used in the practice of surf and related sports (with main emphasis on traditional surfing). This wax will be entirely produced using natural ingredients with the majority of the ingredients being of Portuguese origin. The project tries to answer the research question “Is it possible, in the current business environment, to gather the necessary strategic and operational conditions for creating a start-up surf wax company?”. The latter is answered through the thorough analysis of a systematic set of procedures

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wen, Wang Yu, and 王郁文. "A study of the natural pigment as color ingredient of nail polish." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/47887783905228423156.

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碩士<br>建國科技大學<br>美容科技研究所<br>103<br>Various colors of nail polish are commercially available these days. Wearing nail polish looks pretty. However, most of nail polishes contain organic solvents. Long-term exposure to these organic solvents may be hazardous to health. The purpose of this study was to test the solvent properties for dissolution of violacein, a pigment produced by bacteria.The results show that essential oils can be used as a solvent for dissolving violacein. Different essential oils displayed different degree of dissolution. The dissolved violacein can be used in nail polish. Thi

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Santos, Ana Filipe Basto dos. "Evaluation of the Potential of Prepupae Meal of Black Soldier Fly (Hermetia illucens) as Potential Ingredient for Rainbow Trout (Oncorhynchus mykiss): Effect on Flesh Quality." Dissertação, 2016. https://repositorio-aberto.up.pt/handle/10216/97922.

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Monho, André Travancas. "Market opportunity analysis of a wax ingredient for cosmetic industry." Master's thesis, 2020. http://hdl.handle.net/10400.14/31885.

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A Amyris é uma empresa americana de biotecnologia que produz moléculas de interesse comercial a partir da cana-de-açúcar (uma matéria-prima vegetal e sustentável) usando processos fermentativos. A Amyris através da sua subsidiária em Portugal associou-se à Escola Superior de Biotecnologia da Universidade Católica Portuguesa e à Agência para o Investimento e Comércio Externo Portugal, criaram o Projecto Alchemy. Ao abrigo do Projecto Alchemy, esta dissertação seguiu o método interno desenvolvido pela Amyris para a valorização do subproduto designado de farnesene evaporation bottom (FEB). O mét

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Santos, Ana Filipe Basto dos. "Evaluation of the Potential of Prepupae Meal of Black Soldier Fly (Hermetia illucens) as Potential Ingredient for Rainbow Trout (Oncorhynchus mykiss): Effect on Flesh Quality." Master's thesis, 2016. https://repositorio-aberto.up.pt/handle/10216/97922.

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Schütze, Corina Juliane Maria. "How can L’Oréal relaunch Fructis as a disruptive brand for Millennials in Portugal?: How can brands break the stigma that natural ingredient-based products perform less than chemical ones? Global Analysis and Key Takeaways for the Relaunch of Fructis." Master's thesis, 2017. http://hdl.handle.net/10362/25425.

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This individual report aims at making recommendations on how to build a successful digital campaign to communicate Fructis’ new positioning to Millennials. The most relevant digital practices of hair care brands in the Portuguese market were analyzed as well as the digital efforts of the best performing brands in the international hair care market. It was concluded that, in order to successfully engage Millennials, Fructis should focus its digital campaign on digital influencers and social media. Moreover, Fructis should adopt an authentic and natural communication so that Mi

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Olim, Carla Patrícia Rodrigues. "Apparent digestibility coefficient feed ingredients by juvenile meagre (Argyrosomus regius, Asso 1801)." Dissertação, 2012. https://repositorio-aberto.up.pt/handle/10216/64953.

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Olim, Carla Patrícia Rodrigues. "Apparent digestibility coefficient feed ingredients by juvenile meagre (Argyrosomus regius, Asso 1801)." Master's thesis, 2012. https://repositorio-aberto.up.pt/handle/10216/64953.

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Medeiros, Carlos Alexandre Mendes. "Potential of solid-state fermented wineries and olive oil by-products as functional ingredients for European seabass feeds." Dissertação, 2020. https://hdl.handle.net/10216/132016.

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Medeiros, Carlos Alexandre Mendes. "Potential of solid-state fermented wineries and olive oil by-products as functional ingredients for European seabass feeds." Master's thesis, 2020. https://hdl.handle.net/10216/132016.

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Johansson, Fredrik. "Absorption of active pharmaceutical ingredients in process material." Thesis, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-355655.

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The purpose of this project was to provide Galderma with information regarding theabsorption processes for a selected group of active pharmaceutical ingredients andprocess materials. The acquired information can support Galderma in future decisionsfor design of process equipment and strategies for cleaning of process equipment.A UV spectrophotometric method was developed to study the absorption processesfor the three active pharmaceutical ingredients lidocaine hydriochloride, prilocainehydrochloride and mepivacaine hydrochloride in the three process materials ethylenepropylene diene monomer ru

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CHIANG, HUNG-CHENG, and 江宏政. "Study on the Improvement of Sleep Disorder by Natural Ingredients." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/k29w2m.

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碩士<br>中華科技大學<br>健康科技研究所在職專班<br>106<br>In this study, natural foodstuffs were carefully selected using food science extraction technology to extract the ingredients needed for sleeping aids. It was proposed that the dietetic side wished to improve the symptoms of sleep disorders and avoid the doubts caused by long-term use of drugs that would affect health. In this experiment, 40 volunteers with sleep disorders were recruited into four groups to take a single-blind mode. Test(A) 10 placebos (Placebo-C) were continuously taken for 15 days in the control group, and Test(B) was the first of experi

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Santos, Filipa Pessoa dos. "Síntese e caracterização físico-química de nanomateriais de lípido sólido para o encapsulamento de ingredientes ativos de fungicidas: uma alternativa mais sustentável." Master's thesis, 2021. https://hdl.handle.net/10216/139219.

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Araújo, Maria Cláudia Costa de Carvalho. "Ingredientes naturais : enquadramento regulamentar e segurança." Master's thesis, 2015. http://hdl.handle.net/10451/26937.

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Trabalho Final de Mestrado Integrado, Ciências Farmacêuticas, Universidade de Lisboa, Faculdade de Farmácia, 2015<br>O objetivo deste trabalho foi abordar algumas questões de segurança relativamente a certos ingredientes naturais que estão presentes numa grande variedade de produtos cosméticos e que, por sinal, são considerados seguros. No entanto, têm sido reportados diversos casos de reações alérgicas, associadas à utilização de cosméticos com os ditos ingredientes. Desta forma, a presente Monografia foi estruturada de forma a permitir um enquadramento sequencial de conteúdos, estando dividi

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Monteiro, Ana Margarida da Silva. "Desenvolvimento de uma formulação cosmética com ingredientes de origem natural." Master's thesis, 2021. http://hdl.handle.net/10773/33587.

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A presente dissertação foi realizada em ambiente empresarial, na empresa Colep Consumer Products Portugal, S.A, tendo como principal objetivo o desenvolvimento de uma formulação cosmética com ingredientes de origem natural. Este produto foi desenvolvido com o intuito de, após a sua aplicação no rosto, relaxar, tranquilizar e acalmar o consumidor. Este produto pretende também melhorar a qualidade do sono, proporcionando um adormecer mais rápido. Estas características provêm dos atributos dos óleos essenciais de lavanda e bergamota, bastante conhecidos pelas suas qualidades calmante

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Moura, João Filipe Baptista de. "Replacement of Marine- Derived Ingredients in Meagre Feeds (Argyrosomus Regius): Effects on Growth Performance and Nutrient Retention." Master's thesis, 2013. https://repositorio-aberto.up.pt/handle/10216/70921.

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Moura, João Filipe Baptista de. "Replacement of Marine- Derived Ingredients in Meagre Feeds (Argyrosomus Regius): Effects on Growth Performance and Nutrient Retention." Dissertação, 2013. https://repositorio-aberto.up.pt/handle/10216/70921.

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Caleja, Cristina Sofia Gomes. "Incorporação de ingredientes naturais em diferentes matrizes alimentares como potenciadores de conservação e promotores de saúde." Doctoral thesis, 2018. https://hdl.handle.net/10216/118326.

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Caleja, Cristina Sofia Gomes. "Incorporação de ingredientes naturais em diferentes matrizes alimentares como potenciadores de conservação e promotores de saúde." Tese, 2018. https://hdl.handle.net/10216/118326.

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Ribeiro, Catarina Baptista. "Improvement of gracilaria sp.efficiency as ingredient in European seabass diets." Master's thesis, 2019. http://hdl.handle.net/10400.1/14993.

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The aim of this study was to evaluate the effect of Gracilaria gracilis inclusion in European seabass (Dicentrarchus labrax) diets and to analyse if the application of technological processes and additives in these diets can enhance their benefits to fish. The fish parameters evaluated were growth performance, feed efficiency, body composition, apparent digestibility of nutrients, innate immune response, and intestinal morphology. Six experimental diets were formulated to be isoproteic (53.4% Dry matter), isolipidic (14.6% Dry matter) and isoenergetic (22.3 kJg-1 Dry matter). A commercia

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Sallawi, Takwa. "Arbutus unedo L. and Ocimum basilicum L. as sources of natural ingredients for bread functionalization." Master's thesis, 2017. http://hdl.handle.net/10198/14435.

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Mestrado com dupla diplomação com o High Institute of Biotechnology of Monastir (ISBM), Tunisia<br>The overwhelming growth of the world population is causing direct consequences on food demands, which has forced the food industry to apply synthetic additives in order to meet the needs of the consumer and ensuring the global quality of the food products including aspect, texture and flavor. However, due to the publication of some studies describing adverse effects associated with these synthetic additives, the natural ones have been gaining increasing interest. Arbutus unedo L. (strawberry tre

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Sarmento, Francisca Pinto Lisboa Martins Rodrigues. "Development of personal care products with active ingredients obtained from natural products without added value." Doctoral thesis, 2016. https://repositorio-aberto.up.pt/handle/10216/96300.

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Sarmento, Francisca Pinto Lisboa Martins Rodrigues. "Development of personal care products with active ingredients obtained from natural products without added value." Tese, 2016. https://repositorio-aberto.up.pt/handle/10216/96300.

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Marcelino, Sandra Andreia Gonçalves. "Valorização de ingredientes naturais na inclusão de uma dieta saudável." Master's thesis, 2022. http://hdl.handle.net/10198/24782.

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Mestrado de dupla diplomação com a Universidad de Salamanca<br>Os consumidores, conscientes da utilização generalizada de aditivos artificiais, procuram cada vez mais por uma alimentação mais natural e, portanto, mais saudável. Esta mudança de comportamento está a forçar a indústria a responder a estes novos desafios, estando a indústria alimentar a trabalhar arduamente para se adaptar melhor a esta nova realidade. Neste trabalho foram usados três corantes de origem natural, um pigmento extraído de Amaranthus Caudatus L., a curcumina e paprica. Estes corantes foram incorporados em três

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Chien, Yi-Chung, and 簡義忠. "Investigation of the mechanisms by which active ingredients from natural products attenuate balloon injury-induced neointima formation." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/27005305101442413911.

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博士<br>國立中興大學<br>生命科學系所<br>101<br>The pathological mechanism of restenosis is attributed primarily to excessive proliferation and migration of vascular smooth muscle cells. In these studies, we are trying to invesgate the anti-restenosis of Gan-Lu-Yin (GLY) and hispolon. Chapter 1 was to explore the effects of GLY on neointimal formation in a rat model of carotid artery balloon injury and on the migration of vascular smooth muscle cells induced by fetal bovine serum and its molecular mechanisms. Our results showed that ethanol extract of GLY significantly decreased the thickness of neointimal,

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