Efectos de pigmentación en el músculo de trucha arcoiris (Oncorhynchus mykiss) mediante el uso de extractos pigmentantes de flor de cempasúchil (Tagetes erecta) y paprika (Capsicum annuum) incorporados en el alimento balanceado.

Tesis (Maestría en Ciencias con Especialidad en Ecología Acuática y Pesca) UANL

Violence, sexualité et double : les représentations féminines dans Perfect Blue et Paprika de Kon Satoshi

Le présent mémoire consiste en une analyse thématique des représentations féminines dans l’œuvre de Satoshi Kon, de Perfect Blue à Paprika. L’objectif de ce travail est de démontrer que ces images de la femme reflètent la place des femmes dans la société japonaise contemporaine. À cet effet, nous avons examiné les films du réalisateur selon l’approche des études féministes du cinéma. Nous avons divisé notre analyse en trois thèmes : la violence, la sexualité et le double. Il apparaît que les représentations féminines des longs-métrages de Kon possèdent effectivement des parallèles au sein la société nippone actuelle. Le réalisateur emploie des figures et des motifs narratifs communs au Japon et l’anime afin de produire et reproduire les stéréotypes de genre. Par ailleurs, il utilise les éléments filmiques et les particularités du médium de l’anime pour appuyer ces définitions des rôles sexuels. Cette étude est originale par son angle d’approche féministe et psychanalytique qui est rarement adopté par les théoriciens de l’anime. Les études portant sur ce médium sont d’ailleurs récentes et s’intéressent généralement à l’esthétique de l’anime ou à la formation d’une identité nationale japonaise plutôt qu’à la construction du genre dans un média de culture populaire.

Effect of paprika on the ovarian development of Africanized honeybee workers (Apis mellifera L.) in queenless colonies

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Evaluation of different solvent on paprika oleoresin extraction

The best solvent for paprika oleoresin extraction was determined by comparison with a commercial oleoresin. Pigment composition was determined by HPLC. The solvent system hexane/acetone/isopropilic alcohol (3:2:1) shown to be the best for extraction of the oleoresin, giving the best yield and colour value and a chromatographic pattern identical to that of the commercial oleoresin.

Sensing colour stability and mixtures of powder paprika using optical reflectance and image analysis.

The production and industry of paprika present several problems related to quality and to production costs. One of the main difficulties is to obtain an objective and quick method for predicting quality. Quality in powder paprika involves: quantity of carotenoids and the appearance and stability of colour. The method used currently for determining quality is the measurement of absorbance at 460 nm wavelength, of an acetone extract of carotenoids, but there is no information about the appearance of the paprika or the stability of its colour with time. " Another important problem is the presence of mixtures of powdered paprika produced in the Spanish region of "La Vera", which has a peculiar way of production, with a high '' quality and price, with other products of lower quality. It is necessary to obtain methods which are able to detect the fraud.

Frische ungarische paprika; eine sammlung volksthümlicher charakterzüge und belustigender anekdoten.

Mode of access: Internet.

Standardisation of recipe for the preparation of lobster analogues

Lobster analogues were prepared with lobster base flavour (paste),h lobster cook water (whole lobster omogenate:water, 1:1 and 1:0.5) and lobster meat mince. In another experiment, different combinations of ginger-garlic paste and lobster base flavour, i.e., 1:3, 1:4, 1:6, 3:3, 3:4, 3:6, 5:3, 5:4 and 5:6 were added to the lobster analogue paste. It was observed that lobster analogues prepared with lobster base flavour (paste) are suitable organoleptically. The combination of ginger garlic paste and lobster base flavour in the ratio of 3:4 was found to be suitable organoleptically. Lobster analogues coloured with annatto seed colour at 1:2 (annatto seed:water) concentration had high values for the colour attribute as compared to orange-red synthetic colour, beetroot colour, caramel colour and paprika colour. It was observed that come-up-time to achieve a temperature of850°C was 28 minutes with a processing period of 11 minutes.

Dry mixing of spice powders - investigation of effect of powder properties on mixture quality of binary powder mixtures

Dry mixing of binary food powders was conducted in a 2L lab-scale paddle mixer. Different types of food powders such as paprika, oregano, black pepper, onion powder and salt were used for the studies. A novel method based on a digital colour imaging system (DCI) was developed to measure the mixture quality (MQ) of binary food powder mixtures. The salt conductivity method was also used as an alternative method to measure the MQ. In the first part of the study the DCI method was developed and it showed potential for assessing MQ of binary powder mixes provided there was huge colour difference between the powders. In the second and third part of the study the effect of composition, water content, particle size and bulk density on MQ was studied. Flowability of powders at various moisture contents was also investigated. The mixing behaviour was assessed using coefficient of variation. Results showed that water content and composition influence the mixing behavior of powders. Good mixing was observed up to size ratios of 4.45 and at higher ratios MQ disimproved. The bulk density had a larger influence on the MQ. In the final study the MQ evaluation of binary and ternary powder mixtures was compared by using two methods – salt conductivity method and DCI method. Two binary food and two quaternary food powder mixtures with different coloured ingredients were studied. Overall results showed that DCI method has a potential for use by industries and it can analyse powder mixtures with components that have differences in colour and that are not segregating in nature.

Dietary supplementation with a natural carotenoid mixture decreases oxidative stress

Objective: To determine whether dietary supplementation with a natural carotenoid mixture counteracts the enhancement of oxidative stress induced by consumption of fish oil. Design: A randomised double-blind crossover dietary intervention. Setting: Hugh Sinclair Unit of Human Nutrition, School of Food Biosciences, The University of Reading, Whiteknights PO Box 226, Reading RG6 6AP, UK. Subjects and intervention: A total of 32 free-living healthy nonsmoking volunteers were recruited by posters and e-mails in The University of Reading. One volunteer withdrew during the study. The volunteers consumed a daily supplement comprising capsules containing fish oil (4 x 1 g) or fish oil (4 x 1 g) containing a natural carotenoid mixture (4 x 7.6 mg) for 3 weeks in a randomised crossover design separated by a 12 week washout phase. The carotenoid mixture provided a daily intake of beta-carotene (6.0 mg), alpha-carotene (1.4 mg), lycopene (4.5 mg), bixin (11.7 mg), lutein (4.4 mg) and paprika carotenoids (2.2 mg). Blood and urine samples were collected on days 0 and 21 of each dietary period. Results: The carotenoid mixture reduced the fall in ex vivo oxidative stability of low-density lipoprotein (LDL) induced by the fish oil (P = 0.045) and it reduced the extent of DNA damage assessed by the concentration of 8-hydroxy-2'-deoxyguanosine in urine (P = 0.005). There was no effect on the oxidative stability of plasma ex vivo assessed by the oxygen radical absorbance capacity test. beta- Carotene, alpha-carotene, lycopene and lutein were increased in the plasma of subjects consuming the carotenoid mixture. Plasma triglyceride levels were reduced significantly more than the reduction for the fish oil control (P = 0.035), but total cholesterol, HDL and LDL levels were not significantly changed by the consumption of the carotenoid mixture. Conclusions: Consumption of the natural carotenoid mixture lowered the increase in oxidative stress induced by the fish oil as assessed by ex vivo oxidative stability of LDL and DNA degradation product in urine. The carotenoid mixture also enhanced the plasma triglyceride-lowering effect of the fish oil.

A technological innovation for capsicums production in Peru: the mechatronics arms

Peru agricultural exports have increased in recent years due to (i) free trade agreements with many countries (United States, Canada, European Union, China, Thailand, Singapore, Japan, Chile, among others), (ii) an increasing international demand for healthy products, (iii) country´s economic development and (iv) more private investments in this sector (Velazco 2012). Also, if we can compare among Peru three main regions (Coast, Andean highlands and the Jungle), It is the Coast (western region) that has a developed agricultural production due to unique weather conditions, private investments, public infrastructure, transport costs and quality of land (Gomez, 2008). This country development is also related to the production of non-traditional products for export like asparagus, artichokes, capsicums, bananas, grapes, among others; produced by agro industrial companies and small farmers and that are mainly labor intensive (Gomez, 2008 and Velazco, 2012). This very successful export diversification and self-discovery process was the result of a combination of strong natural comparative advantages (mainly excellent agro climatic conditions) and a significant innovation effort. It meant the introduction and expansion of new products and markets, the entry of new firms, and experimental research and the adoption of new techniques and process technologies developed abroad (in irrigation, crop management, post-harvesting, sanitary control, storage and packing) to produce high-quality, niche (gourmet) and higher value-added products, in line with consumer trends in sophisticated food markets. In products such as asparagus, mango, organic coffee and capsicums, Peru has become a leading world exporter (OECD). For this reason one of the government main tasks for the next years is to meet urgent agriculture producer’s needs in the areas of technological Innovation and business management (MINAG). In this context, this thesis analyzes the applicability of a new technology – the mechatronic arms – specifically to capsicums production sector in Peru. We chose Capsicums production sector (paprika, chilli pepper) because is mainly labor intensive and is the sector where my family company (DIROSE SAC) operates. This innovation consists in a 40 arms mechatronic combine, and it was first created in order to improve the efficiency on the labor intensive phase of harvest for this kind of agriculture products. It is estimated that a laborer with brief training operating the machine would be equivalent to 40 people that not only would work during daytime, but also on the night shift as well. Also, using this new technology can allow a company to make additional crops that would increase their yields and annual revenues. This thesis was developed as a business plan to make this new product available for other agriculture companies that operates in the capsicums production sector in Peru; however, this new technology has the potential to be modified in order to be available to other kind of agriculture products, in Peru and other countries.

Combined levels of carotenoids and vitamin E in diets for gilthead seabream broodstocks (Sparus aurata L.): effect on the quality of egg spawning and composition

Watanabe et al. (1991 a,b) state that, vitamin E and carotenoids perform an essential role on the quality of egg spawning. Vitamin E is one of the main nutrients for the reproduction of fish (Izquierdo et al., 2001), and it has been proved that its inclusion in diets for broodstocks favors the quality of egg spawning in several species of fish (Watanabe and Takashima,1977; Takeuchi et al., 1981; Watanabe et al., 1985, 1991 a,b; Sutjaritvongsanon, 1987; Watanabe, 1990; Schimittou, 1993; Mushiake et al., 1993; Dube, 1996; Shiranee and Natarajan, 1996; Izquierdo et al., 2001; Morehead et al., 2001; Fernández- Palacios et al., 2005). On the other hand, the carotenoids which also perform an antioxidizing function (including the protection of lipids from oxidation), have been involved in the reproductive processes of marine organisms: crustaceans (Liñan-Cabello et al., 2002), marine fish (Watanabe y Kiron, 1995; Verakunpiriya et al., 1997 a,b; Vassallo-Agius et al., 2001 a,b,c, 2002; Watanabe and Vassallo-Agius 2003) and fresh water fish (Ahmadi et al., 2006). The results of this study suggest that the recommended levels of n-3 HUFA in diets for gilthead sea bream broodstocks could be increased up to 3,5 % when supplemented jointly with carotenoids from paprika oleoresin and vitamin E, thus favoring the quality of spawning.

Medallones de carne vacuna : reducción del contenido de sal por incorporación de oleorresinas de especias

Para evaluar la posible disminución de la adición de cloruro de sodio, mediante el agregado de oleorresinas de especias, se elaboró una masa en la que se empleó 85 % de carne vacuna y 15 % de grasa. Se fraccionó en tres lotes, adicionándoles: 1000 mg/kg de oleorresina de Origanum x Majoricum, 750 mg/kg de la de Capsicum annum o de la de Acantholippia seriphioides, respectivamente. Luego se dividieron en cinco porciones iguales y se agregó sal, hasta alcanzar contenidos de 0.00 %; 0.25 %; 0.50 %; 0.75 % y 1.00 %. Se homogeneizaron y se elaboraron medallones de 100 g, que se cocinaron en horno hasta alcanzar una temperatura interna de 72 °C. Se realizó una evaluación sensorial con 15 jueces semientrenados, solicitándoles que asignaran puntajes, mediante escalas estructuradas de siete puntos e indicaran cuál/es rechazarían. Los puntajes asignados por el panel se sometieron a un análisis exploratorio de datos, a las pruebas de Page y de comparaciones múltiples. Los medallones adicionados con los tres tipos de oleorresinas para las dosis de sal ensayadas presentaron diferencias (= 0.05): las dosis de 0 y 1% fueron las menos aceptadas y la de 0.25 % fue la más aceptada. El 50 % de los jueces rechazó el medallón con 0 % de sal, para los tres tipos de oleorresinas. En las condiciones ensayadas, la incorporación de oleorresinas en dosis de 1000 mg/kg para orégano o de 750 mg/kg para pimiento y tomillo mendocino, permite formular medallones de carne vacuna, con bajo contenido de sal y alta aceptación.

Industry-peppers harvest mechanization.

Production of peppers for deshidration (paprika) and for extraction of natural colorants is of great importance in some Mediterranean irrigation areas. In the area of Badajoz (Spain) traditional production, handling and postharvest systems are no longer feasible, although a very good quality and potential market exist for this product. All aspects of mechanized production and handling have been addressed: direct seeding and transplanting, cultivation systems and mechanical harvesting are searched to be adopted in a new production system. A study of size, shape and fruiting pattern of the new varieties was performed. A feasibility study of mechanized harvesting was also made. Results of field testing of different types of harvesters and performance of existing picking heads are presented, some of which yield a feasible solution for the growers of industry peppers in the area. The design, construction and field testing results of a new picking head based on the double-helix principle is presented.

PERFIL DE EMPREENDEDORAS FEMININAS: ESTUDO DE CASO DO NÚCLEO DAS MULHERES EMPREENDEDORAS DA ASSOCIAÇÃO COMERCIAL E INDUSTRIAL DE SANTO ANDRÉ - SP

Ao longo do tempo, diversos estudos foram realizados com a intenção de compreender as diferenças entre pessoas empreendedoras e não empreendedoras e, especialmente, o que leva tais pessoas a terem atitudes. No entanto tais estudos geralmente focam características isoladas, que podem ser compreendidas por meio de construtos, sem a capacidade efetiva de construir perfis empreendedores. Outro aspecto importante é que a maioria dos estudos sobre o empreendedorismo, por características sociais e históricas, tem como foco o empreendedor masculino. Neste último aspecto, por mais que haja muitos estudos já realizados e em curso com o objetivo de corrigir esta distorção no estudo do empreendedorismo, ao incluir e evidenciar a parte feminina do empreendedorismo, ainda há muito a fazer. Este estudo, portanto, tem vários objetivos e cursos de ação: enfocar o empreendedorismo feminino, selecionar os construtos de empreendedorismo mais importantes sob a ótica feminina e, finalmente, construir um perfil empreendedor. Isto é, construir um perfil em que os diversos construtos se relacionam entre si e se organizam hierarquicamente em termos de importância. Para tanto, este estudo contou com o apoio do Núcleo de Mulheres Empreendedoras (NME) da Associação Comercial e Industrial de Santo André, onde o estudo foi realizado, sendo este um grupo de mulheres inovadoras e pioneiras na organização do empreendedorismo feminino no Estado de São Paulo e atuantes no ABC Paulista. Para conseguir os objetivos definidos, este estudo contou com várias fases como a entrevista inicial, onde foram identificados construtos relevantes e o contraste com a literatura - pesquisa bibliométrica com o objetivo de amalgamar a visão do NME com o que já foi previamente publicado. De forma inovadora, buscou-se utilizar uma técnica da família da Análise de Decisão Multicritério, a PAPRIKA (sigla inglesa para Ranqueamento Pareado Potencial de todas as Alternativas Possíveis), como parte das entrevistas e questionários, de modo a ser possível organizar as relações hierárquicas entre os construtos, que se mostrou adequado e compatível com o propósito original. Finalmente, utilizando-se da PAPRIKA e das entrevistas, foi possível construir um perfil final relacionado hierarquicamente de quais construtos são mais importantes no sucesso empreendedor feminino, de acordo com a visão de um grupo de mulheres empreendedoras.

Elemzés vagy megérzés: a stratégiai döntéshozatal gyakorlata Californiában és Magyarországon = Analysis or Intuition: Strategic decision making in California and Hungary

Stratégiai döntéseket jellemzően a vállalatok felsővezetői, vezérigazgatók és elnökök hoznak. Ennek szellemében 40 felsővezetőt kérdeztünk két nagyon különböző régióban (Kaliforniában és Magyarországon) egy összehasonlító kutatás keretében. A két országban tizenkét válaszadó vezérigazgató, elnök, alelnök, vagy felelős vezető volt (rájuk, mint Vezetőkre hivatkoztunk), miközben nyolcan alapítói és többségi tulajdonosai voltak saját vállalkozásuknak (őket nevezzük Vállalkozóknak). A kutatás három területre irányult: 1) Hogyan hoznak döntéseket a felsővezetők a valóságban a világ e két különböző táján; 2) Mennyiben különböznek - ha egyáltalán különböznek - a Vállalkozók és a Vezetők az alkalmazott döntéshozatali közelítésmódot tekintve, amikor az analitikus gondolkodást az intuícióikkal kombinálják; 3) Mik a hasonlóságok és a különbségek a menedzsment képességekben és a döntéshozatali rutinokban a Vállalkozók és a Vezetők között a vizsgált menedzsment kultúrákban. = Strategic decision making is usually conducted by a firm’s top management, led by the CEO or the President of the company. In keeping with this, 40 top level managers in two very different regions (California, USA and Hungary) were targeted in a comparative research study. In the two countries, twelve of the managers were CEOs, Presidents, Vice Presidents or Chief Officers (hereafter referred to as Executives) while eight were founders and majority owners of their own enterprises (hereafter referred to as Entrepreneurs). The research focused on the following 3 areas: 1) How top level managers really make strategic decisions in these two different parts of the world; 2) How Entrepreneurs and Executives differ, if at all, in their approach to strategic decision making when they combine analytical thinking with their intuition; 3) The similarities and differences in management skills and decision making routines between Entrepreneurs and Executives within the investigated management cultures.