bluuebunny/crossref_metadata_2025 huggingface dataset:
Expressão do Mg+2, CK, AST e LDH em equinos finalistas de provas de enduro
Authors: Sales Juliana V.F. , Dumont Cinthia B.S. , Leite Ceci R. , Moraes Júlia M. , Godoy Roberta F. , Lima Eduardo M.M.
Published: March 2013

Nos últimos anos, o equino atleta vem sendo cada vez mais requerido. Dessa forma, as exigências por alto desempenho têm fomentado o interesse pelo estudo das afecções relacionadas com a fisiopatologia de diversas enfermidades dos equinos. A relação entre o íon magnésio e o exercício físico tem recebido atenção significativa visto que este íon está intimamente relacionado ao tecido muscular estriado esquelético. Além disso, dentre as principais estratégias para a detecção e acompanhamento clínico de lesões musculares, destacam-se a avaliação das atividades das enzimas creatino quinase (CK), lactato desidrogenase (LDH) e aspartato aminotransferase (AST). A busca pelo estabelecimento de parâmetros que se relacionam entre si é um fator determinante na compreensão de alterações fisiológicas encontradas diante do esforço em equinos atletas. Desta forma, o presente trabalho teve como objetivo determinar como as concentrações sanguíneas do íon magnésio e as atividades enzimáticas das enzimas CK, LDH e AST comportaram-se em equinos Puro Sangue Árabe finalistas de provas de enduro de 90km e relacionar as possíveis alterações com o tipo de esforço físico desempenhado pelos animais. Foram avaliadas a atividade enzimática das enzimas CK, LDH, AST e a concentração do íon magnésio no exercício em relação ao repouso de 14 equinos clinicamente hígidos da raça Puro Sangue Árabe, sendo 9 machos e 5 fêmeas, com idades variando entre 6 a 12 anos, submetidos a treinamento para enduro e participantes de provas de 90 km. Pode-se observar que as variáveis acima mencionadas sofreram aumento com diferença estatística em relação ao repouso. O exercício físico de enduro determinou a ocorrência de alterações nas atividades enzimáticas das enzimas CK (p≤0,001), LDH (p=0,0001), AST (p=0,0007) e na concentração do íon magnésio (p=0,0004), no exercício em relação ao repouso (p≤0,05). Fato que determinou alteração de permeabilidade das células musculares estriadas esqueléticas, sugerindo o estabelecimento de um processo inflamatório agudo. Devido à expressão da atividade enzimática da CK (p≤0,001), por sua especificidade em relação à ocorrência de danos na musculatura estriada esquelética, juntamente com o íon magnésio (p=0,0004) que participa de várias reações celulares. Houve alterações na concentração de proteína plasmática total (p=0,0009) e hematócrito (p=0,0001), entre os momentos avaliados. Portanto estes resultados servem como valores de referência de equinos finalistas de provas de enduro de 90 km, auxiliando na prevenção da ocorrência de possíveis danos musculares e processos inflamatórios severos.
Análise comparativa entre a vascularização arterial ventricular e do nó sinoatrial em corações de cães
Authors: Biasi Caio , Borelli Vicente , Prazeres Rodrigo F. , Favaron Phelipe O. , Pavanelo Junior Valdir , Aloia Thiago P.A. , Bombonato Pedro P.
Published: March 2013

Utilizamos nesta pesquisa 40 corações de cães adultos, machos e fêmeas, de idades variadas, que não portavam nenhuma afecção cardíaca. Os corações tiveram as artérias coronárias injetadas, separadamente, com Neoprene Látex 450, corado com pigmento vermelho, e posteriormente dissecados. Em todas estas preparações verificamos que na vascularização dos ventrículos predominava a artéria coronária esquerda que fornecia os ramos interventriculares paraconal e subsinuoso. Já, a região ocupada pelo nó sinoatrial ficava mais frequentemente (17 vezes, 42,5%) na dependência do ramo proximal atrial esquerdo ou de colateral deste vaso, oriundo do ramo circunflexo esquerdo, ou deste vaso associado ao ramo distal atrial direito (8 vezes, 20%), procedente do ramo circunflexo direito. Com menor frequência (14 vezes, 30%), a área tomada pelo nó sinoatrial, encontramos apenas colaterais do ramo circunflexo direito, mais exatamente somente o ramo distal atrial direito (10 vezes, 25%), apenas o ramo proximal atrial direito (3 vezes, 7,5%) ou ainda exclusivamente o ramo intermédio atrial direito (1 vez, 2,5%). Em um único caso (1 vez, 2,5%) no território do nó sinoatrial observamos apenas colateral do ramo circunflexo esquerdo, isto é o ramo distal atrial esquerdo. A análise destes resultados permite concluir, que nesta espécie não existe qualquer tipo de relação entre o tipo de vascularização dos ventrículos e a irrigação do nó sinoatrial. Sendo assim, considerar os ramos ventriculares isoladamente não é suficiente para um entendimento clínico-cirúrgico aplicado, uma vez que os ramos atriais apresentam uma importante contribuição para a vascularização do nó sinoatrial.
Proteínas do soro lácteo de vacas da raça Jersey durante a lactação
Authors: Raimondo Raquel F.S. , Miyiashiro Samantha I. , Mori Clara S. , Birgel Junior Eduardo H.
Published: March 2013

Para avaliar as proteínas do soro lácteo durante a lactação, o soro obtido a partir de 48 amostras de leite coletadas de 12 vacas da raça Jersey antes da ordenha foi estudado. Os animais foram distribuídos em três grupos: terço inicial (30-120 dias de lactação), terço médio (121-210 dias de lactação) e terço final da lactação (mais de 211 dias de lactação). O proteinograma consistiu da concentração de proteína total do soro lácteo, determinado pelo método de biureto e da eletroforese em gel de poliacrilamida (SDS-PAGE). A diminuição gradual e significativa de algumas frações do soro de leite foi observada durante a lactação, albumina, lactoferrina, imunoglobulinas, β-lactoglobulina e α-lactoalbumina. Os valores de normalidade obtidos para as proteínas do soro do leite de vacas Jersey foram: proteína total do soro de leite 569,0-713,0mg/dL, lactoferrina 36,0-49,0mg/dL, albumina 24,0-34.0mg/dL, cadeia pesada de imunoglobulina 38,0-51,0 mg/dL; cadeia leve de imunoglobulina 59,0-95,0mg/dL, β-lactoglobulina 207,0-256,0mg/dL, α-lactoalbumina 117,0-157,0mg/dL, proteína com 226 KDa 5,80-12.0mg/dL, e proteína com 118 kDa 2,30-6.80mg/dL.
Ocurrence of Vibrio spp., positive coagulase staphylococci and enteric bacteria in oysters (Crassostrea gigas) harvested in the south bay of Santa Catarina island, Brazil
Authors: Ramos Roberta Juliano , Pereira Murilo Anderson , Miotto Letícia Adélia , Faria Renata D'Aquino , Silveira Junior Nelson , Vieira Cleide Rosana Werneck
Published: March 2013

The aim of this study was to assess the contamination of oysters (Crassostrea gigas), harvested in six different regions of the South Bay of Santa Catarina Island, with Coliforms at 45 ºC, Escherichia coli, Vibrio spp., positive coagulase staphylococci, and Salmonella sp. over a period of one year. One hundred eighty oyster samples were collected directly from their culture sites and analyzed. Each sample consisted of a pool of 12 oysters. All of the samples analyzed showed absence of Salmonella, 18 (10%) samples showed presence of Escherichia coli, 15 (8.3%) samples were positive for V. alginolyticus, and Vibriocholerae was detected in 4 samples (2.2%). The counts of positive-coagulase staphylococci varied from <10 to 1.9 x 102 CFU.g-1, whereas the counts of Coliforms at 45 ºC and E. coli ranged from <3 to 1.5 x 102 MPN.g-1 and <3 and 4.3 x 10 MPN.g-1, respectively. Counts of V. parahaemolyticus and V. vulnificus ranged between <3 and 7 MPN.g-1, for both microorganisms. This suggests the need for monitoring these Vibrios contamination in oysters. Based on the results of the microbiological assays, the samples analyzed showed acceptable bacteriological quality, i.e., they were within the parameters established by Brazilian Legislation.
Study of the proteins in the defatted flour and protein concentrate of baru nuts (Dipteryx alata Vog)
Authors: Guimarães Rita de Cássia Avellaneda , Favaro Simone Palma , Viana Antonio Camilo Arguelho , Braga Neto José Antônio , Neves Valdir Augusto , Honer Michael Robin
Published: March 2013

Baru (Dipteryx alata Vog.) is an abundant legume in the Brazilian Savanna. Its nuts can be exploited sustainably using its protein and lipid fractions. This study aimed to analyze the proteins of the nuts present in the defatted flour and protein concentrate in terms of their functional properties, the profile of their fractions, and the in vitro digestibility. The flour was defatted with hexane and extracted at the pH of higher protein solubility to obtain the protein concentrate. The electrophoretic profile of the protein fractions was evaluated in SDS-PAGE gel. The functional properties of the proteins indicate the possibility of their use in various foods, like soybeans providing water absorption capacity, oil absorption capacity, emulsifying properties, and foamability. Globulins, followed by the albumins, are the major fractions of the flour and protein concentrate, respectively. Digestibility was greater for the concentrate than for the defatted flour.
Processing and characterization of extruded breakfast meal formulated with broken rice and bean flour
Authors: Carvalho Ana Vânia , Mattietto Rafaella de Andrade , Bassinello Priscila Zaczuk , Koakuzu Selma Nakamoto , Rios Alessandro de Oliveira , Maciel Renan de Almeida , Carvalho Rosangela Nunes
Published: March 2013

The objective of this work was to develop an extruded breakfast product containing broken rice and split old beans and to verify the influence of the extrusion process on their physicochemical, technological, and sensory characteristic. The final product had a protein content of 9.9 g.100 g-1, and therefore it can be considered a good source of proteins for children and teenagers. The dietary fiber content of the final edible product was 3.71 g.100 g-1. Therefore, the breakfast meal may be considered as a source of dietary fiber according to Brazilian law . As for the technological properties, the extruded product presented an expansion index of 8.89 and apparent density of 0.25 g.cm-3. With regard to the sensory analysis, the acceptance average was ranked between 6.8 and 7.7, corresponding to the categories "liked slightly" and "liked very much". With regard to purchase intention, 79% of the panelists said they would certainly or possibly purchase the product. Broken rice and split old beans are interesting alternatives for the elaboration of extruded breakfast products presenting good nutritional, technological, and sensory qualities.
Effect of addition of different hydrocolloids on pasting, thermal, and rheological properties of cassava starch
Authors: Leite Tatiana Dias , Nicoleti Joel Fernando , Penna Ana Lúcia Barretto , Franco Célia Maria Landi
Published: March 2013

Starches and gums are hydrocolloids frequently used in food systems to provide proper texture, moisture, and water mobility. Starch-gum interaction in food systems can change the starch granule swelling and its gelatinization and rheological properties. In this study, the effect of the addition of xanthan gum (XG), sodium carboxymethyl cellulose (SCMC), and carrageenan (CAR) at the concentrations of the 0.15, 0.25, 0.35 and 0.45% (w/v) on the pasting, thermal, and rheological properties of cassava starch was studied. The swelling power (SP) and the scanning electron microscopy (SEM) of the starch gels were also evaluated. The results obtained showed that xanthan gum (XG) had a strong interaction with the cassava starch penetrating between starch granules causing increase in pasting viscosities, SP, storage and loss (G', and G", respectively) modulus and reduction in the setback of the starch; sodium carboxymethyl cellulose (SCMC) greatly increased the pasting viscosities, the SP, and the storage and loss (G', and G", respectively) modulus of the starch-mixtures, mainly due to its greater capacity to hold water and not due to the interaction with cassava starch. Carrageenan (CAR) did not change any of the starch properties since there was no interaction between this gum and cassava starch at the concentrations used.
Environment is crucial to the cooking time of beans
Authors: Arruda Bruna , Guidolin Altamir Frederico , Coimbra Jefferson Luís Meirelles , Battilana Jaqueline
Published: March 2013

The objectives of this study were to understand how genotype, storage time, and storage conditions affect cooking time of beans and to indicate storage techniques that do not affect the cooking time. The grains were subjected to five different storage periods and six different storage conditions. The cooking time was estimated using the Mattson Cooker. The data were subjected to analysis of variance and a subsequent adjustment of simple linear regression for deployment of the interactions between the factors. Contrasts were used to determine the best levels of the factor storage condition. Genotype did not impact cooking time when the storage time and storage conditions were considered. Time and storage conditions affect the cooking time of beans in a dependent manner, but time of storage had the biggest influence. The best conditions for long-term storage of beans ensuring a smaller increase in cooking time is plastic storage at low temperatures. Thus, plastic freezer storage is a practical alternative for consumers.
Chemical composition of tempeh from soybean cultivars specially developed for human consumption
Authors: Bavia Ana Carla Furlan , Silva Carlos Eduardo da , Ferreira Márcia Pires , Leite Rodrigo Santos , Mandarino José Marcos Gontijo , Carrão-Panizzi Mercedes Concórdia
Published: March 2013

Tempeh is a food obtained by fermentation of soybean grains by the fungus Rizophus oligosporus. It is a traditional Indonesian food that presents benefits for human health protecting against diarrhea and chronic diseases. Tempeh processing includes dehulling, cooking, inoculation, and fermentation. In this study, chemical characteristics of tempeh prepared with soybean cultivars specially developed for human consumption (BRS 216, BRS 232, BRS 257, and BRS 267) were investigated. Soybean grains and tempeh obtained from these cultivars were analyzed for oil, protein, antinutrional factors, and isoflavone content. Cultivar BRS 216 presented the highest protein content in the grains (36.81%) and in tempeh (51.99%). On average, the protein content in tempeh increased 16% in relation to that of soybean grains. Isoflavone content was higher in the grains than in tempeh with significant differences among the cultivars. However, the aglycones content increased about 50% in tempeh (49.00 mg.100 g-1 on average) compared to that of raw material (soybean grains - 21.49 mg.100 g-1, on average). The content of Kunitz trypsin inhibitor (KSTI) reduced 83% in tempeh, on average, as compared to the value found in the grains. Phytic acid content was similar in both tempeh and the grains.
Chemical, biochemical, and microbiological aspects of chitosan quaternary salt as active coating on sliced apples
Authors: Britto Douglas de , Assis Odilio Benedito Garrido
Published: March 2013

The biocompatibility of chitosan and chitosan quaternary salt coatings was evaluated for use as edible coatings for sliced apple. Measurement of water loss, color change, and fungal growth appearance were monitored as a function of time. A significant brownish effect was observed on chitosan coated slices, varying greatly from L* = 76.5 and Hue angle = 95.9° (t = 0) to L* = 45.3 and Hue angle = 69.8° (t = 3 days), whilst for TMC coated samples the variation was considerable lower (L* = 74.1; Hue angle = 95.0°) to (L* = 67.0; Hue angle = 83.8°) within the same period. The hydrosoluble derivative N,N,N-trimethylchitosan demonstrated good antifungal activity against P. expansum although highly dependent on the polymer properties such as degree of quaternization. The most efficient formulation was that prepared from derivative having a degree of quaternization of 45%, high solubility, and high viscosity. This formulation restrained fungus spreading up to 30%, while for the control it reached almost 80% of the total assessed surfaces during 7 days of storage.
Stability and microbiological quality of rice bran subjected to different heat treatments
Authors: Oliveira Márcia Gonzaga de Castro , Bassinello Priscila Zaczuk , Lobo Valácia Lemes da Silva , Rinaldi Maria Madalena
Published: March 2013

Rice bran is a byproduct commonly used for animal feeding; however its nutritional value and potential application in human diet have attracted market interest. Its preservation for safe use is still a challenge, so the objective of this study was to determine the quality of commercially available rice bran samples subjected to different heat treatments (extruding, parboiling, toasting, and microwave oven heating) in order to promote stabilization during storage under room temperature. Rice bran samples were collected from two industries, and each treatment was divided in three parts, each corresponding to three repetitions. All samples were evaluated for moisture content, total microorganisms, mold and yeast counting, hydrolytic rancidity, and lipase activity during 90 days of storage. Most of the heat treatments, including domestic and thermoplastic extrusion, generated products which may be used for human consumption under the tested conditions in terms of physicochemical and microbiological quality. The domestic treatments were more efficient in eliminating microorganisms or keeping them within acceptable limits. The toasted rice bran showed satisfactory results in terms of moisture, hydrolytic rancidity control, and lipase activity.
Changes in breaded chicken and oil degradation during discontinuous frying with cottonseed oil
Authors: Osawa Cibele Cristina , Gonçalves Lireny Aparecida Guaraldo
Published: March 2013

Discontinuous frying of breaded chicken in cottonseed oil was evaluated. Three 400 g batches of foodstuff were fried daily in a 28 L fryer at 182 °C for 4.5 minutes for 7-8 days, and the experiment was repeated three times. The total polar compounds in the oil were determined by the conventional method. Changes in the oil were determined by the quick tests Testo 265, Viscofrit and Fri-check based on physical constants, and the results were compared with those of total polar compounds obtained by the conventional method. The free fatty acids, conjugated dienes, Lovibond color, oxidative stability, fatty acid composition, and polymeric compounds were also determined. During frying, the oil samples presented 6.0-39.2% total polar compounds, 0.0-12.9% polymerized triacylglycerols, 1.3-14.5% oxidized triacylglycerols, 2.8-11.0% diacylglycerols, and 1.6-2.6% fatty acids and unsaponifiable polar compounds. The breaded chicken samples lost moisture, absorbed oil up to approximately 6%, and there were small changes in the fatty acid composition and low formation of trans-isomers. The best method for monitoring and discarding the oil was that used for the determination of total polar compounds.
Consumer attitudes toward information displayed at food buffets in commercial restaurants
Authors: Barbieri Tatiana , Rodrigues Karina de Souza , Silva Simone Ferreira da , Medeiros Laissa Benites , Saccol Ana Lúcia de Freitas
Published: March 2013

This study aimed to evaluate the attitude of consumers towards information about dishes in a commercial restaurant. This research was conducted from January to April 2009 in a restaurant in the city of Santa Maria (RS), Brazil. Food information including the name of the dish, ingredients, health benefits and warnings, and calorie value was displayed. After providing this nutritional information, a questionnaire was applied to 300 consumers at the restaurant to observe their attitudes towards the food information. It was found that 10.57% of the respondents reported allergy or intolerance to some kinds of food and that 10.98% of the respondents reported having diseases that require moderate consumption and/or total restriction on the consumption of those foods. However, 84.96% of the respondents did not restrict consumption of any food, even though those foods may have posed a risk to their health, and 58.54% of the respondents consumed some food due to the potential benefits to their health. With regard to the respondents' level of satisfaction concerning the food information provided, 72.76% considered the information provided as very good. The respondents had a tendency to change their behavior towards consumption after having access to information about the dishes displayed.
Deep-fat frying of meat products in palm olein
Authors: Osawa Cibele Cristina , Gonçalves Lireny Aparecida Guaraldo
Published: March 2013

This study investigated the discontinuous frying of breaded meat products in palm olein in a 28 L-electric fryer maintained at 182 ºC for 8 hours a day. Three 400-500 g batches of meat products were fried for 4.5 minutes daily. For comparison purpose, thermoxidation tests were performed using inert material with added moisture and without the addition of f ood (heating only). The total polar compound content did not reach the 25% limit, and nor did the formation of polymerized products exceed 5%, which indicates the good frying performance of palm olein for frying. Other analytical parameters and rapid tests were also evaluated. The sensory attributes, such as odor, colour, and foam formation determined when the frying oils should be discarded. The addition of water to the inert material contributed to the final value of 1.00 ± 0.01% (in palmitic acid), while the oil subjected only to heating reached respectively 0.26 ± 0.02%, and the oils used to fry breaded meat and breaded chicken reached 0.38 ± 0.00% and 2.35 ± 0.01%, respectively. This suggests a protective effect of the water during frying since the oil subjected only to heating was more prone to degradation.
Optimization of the extraction of carrageenan from Kappaphycus alvarezii using response surface methodology
Authors: Webber Vanessa , Carvalho Sabrina Matos de , Ogliari Paulo José , Hayashi Leila , Barreto Pedro Luiz Manique
Published: March 2013

This study aims to optimize an alternative method of extraction of carrageenan without previous alkaline treatment and ethanol precipitation using Response Surface Methodology (RSM). In order to introduce an innovation in the isolation step, atomization drying was used reducing the time for obtaining dry carrageenan powder. The effects of extraction time and temperature on yield, gel strength, and viscosity were evaluated. Furthermore, the extracted material was submitted to structural analysis, by infrared spectroscopy and nuclear magnetic resonance spectroscopy (¹H-NMR), and chemical composition analysis. Results showed that the generated regression models adequately explained the data variation. Carrageenan yield and gel viscosity were influenced only by the extraction temperature. However, gel strength was influenced by both, extraction time and extraction temperature. Optimal extraction conditions were 74 ºC and 4 hours. In these conditions, the carrageenan extract properties determined by the polynomial model were 31.17%, 158.27 g.cm-2, and 29.5 cP for yield, gel strength, and viscosity, respectively, while under the experimental conditions they were 35.8 ± 4.68%, 112.50 ± 4.96 g.cm-2, and 16.01 ± 1.03 cP, respectively. The chemical composition, nuclear magnetic resonance spectroscopy, and infrared spectroscopy analyses showed that the crude carrageenan extracted is composed mainly of κ-carrageenan.
Changes in physical properties of extruded sour cassava starch and quinoa flour blend snacks
Authors: Taverna Lívia Giolo , Leonel Magali , Mischan Martha Maria
Published: March 2013

Given the broad acceptance of sour cassava starch biscuits in Brazil and the nutritional quality of quinoa flour, this study aimed to evaluate the effect of extrusion temperature, screw speed, moisture, and amount of quinoa flour on the physical properties of puffed snacks. Extrusion process was carried out using a single-screw extruder in a factorial central composite design with four factors. Effects of moisture and amount of quinoa flour on the expansion index and specific volume of snacks were observed. There was a pronounced increase in water solubility index of blends with the extrusion process with significant effects of all process parameters on the WSI. Higher water absorption index (WAI) was observed under high temperature, low moisture, and lower quinoa flour amount. Temperature and amount of quinoa flour influenced the color of the snacks. A positive quadratic effect of quinoa flour on hardness of products was observed. Blends of sour cassava starch and quinoa flour have good potential for use as raw material in production of extruded snacks with good physical properties.
Genetic diversity and comparison of physicochemical and nutritional characteristics of six quinoa (Chenopodium quinoa willd.) genotypes cultivated in Chile
Authors: Miranda Margarita , Vega-Gálvez Antonio , Martinez Enrique , López Jéssica , Rodríguez María José , Henríquez Karem , Fuentes Francisco
Published: March 2013

The present study was focused on the analysis of agronomical, nutritional, physicochemical, and antioxidant properties of six genetically different quinoa (Chenopodium quinoa Willd) genotypes cultivated in three distinctive geographical zones of Chile. Ancovinto and Cancosa genotypes from the northern Altiplano (19 ºS), Cáhuil and Faro from the central region (34 ºS), and Regalona and Villarica from the southern region (39 ºS) are representative of high genetic differentiation among the pooled samples, in particular between Altiplano and the central-southern groups. A Common-Garden Assay at 30 ºS showed significant differences among seed origins in all morphometric parameters and also in yields. Altiplano genotypes had larger panicule length but no seed production. A significant influence of the different quinoa genotypes on chemical composition and functional properties was also observed. Protein concentration ranged from 11.13 to 16.18 g.100 g-1 d.m., while total dietary fiber content ranged from 8.07-12.08 g.100 g-1 d.m., and both were the highest in Villarrica ecotype. An adequate balance of essential amino acids was also observed. Sucrose was the predominant sugar in all genotypes. Antioxidant activity was high in all genotypes, and it was highest in Faro genotype (79.58% inhibition).
Influence of xylanase addition on the characteristics of loaf bread prepared with white flour or whole grain wheat flour
Authors: Jaekel Leandra Zafalon , Silva Camila Batista da , Steel Caroline Joy , Chang Yoon Kil
Published: March 2013

The aim of this study was to verify the influence of the addition of the enzyme xylanase (four concentrations: 0, 4, 8, and 12 g.100 kg-1 flour) on the characteristics of loaf bread made with white wheat flour or whole grain wheat flour. Breads made from white flour and added with xylanase had higher specific volumes than those of the control sample (no enzyme); however, the specific volume did not differ significantly (p < 0.05) among the breads with different enzyme concentrations. All formulations made from whole grain wheat flour and added with xylanase also had specific volumes significantly higher than those of the control sample, and the highest value was found for the 8 g xylanase.100 kg-1 flour formulation. With respect to moisture content, the formulations with different enzyme concentrations showed small significant differences when compared to the control samples. In general, breads made with the addition of 8 g enzyme.100 kg-1 flour had the lowest firmness values, thus presenting the best technological characteristics.
Microbiota of sausages obtained by spontaneous fermentation produced in the South of Brazil
Authors: Santa Osmar Roberto Dalla , Alvarez David Chacón , Santa Herta Stutz Dalla , Zanette Cristina Maria , Freitas Renato João Sossela de , Macedo Renata Ernlund Freitas de , Terra Nelcindo Nascimento
Published: March 2013

The study of the ecology of fermented sausage is fundamental to understand the physical and chemical changes that happen during fermentation and maturation. The aim of the present study was to determine the microbiological characteristics of sausages produced by spontaneous fermentation. Fifty samples of sausages produced in the South of Brazil by different small manufacturers were analyzed for the following microbiota: aerobic mesophilic bacteria; Micrococcaceae; mold and yeast; lactic acid bacteria; total and fecal coliforms; coagulase-positive Staphylococcus, and Salmonella. In most samples (72%), the count of lactic bacteria was higher than 6 log10 cfu.g-1, and the samples with the highest counts were above 8 log10 cfu.g-1. The counts of Micrococcaceae in most samples were between 5 log10 and 7 log10 cfu.g-1. With respect to the presence of molds and yeasts, there was a significant variation among the samples with counts ranging from 2 log10 cfu.g-1 and 6 log10 cfu.g-1. From the data obtained, it was possible to conclude that 24% of the analyzed samples did not comply with the current law in Brazil since the levels of fecal coliforms or coagulase-positive Staphylococcus exceeded the maximum limit allowed.
Development and validation of a method for detection and quantification of ochratoxin A in green coffee using liquid chromatography coupled to mass spectrometry
Authors: Bandeira Raquel Duarte da Costa Cunha , Uekane Thaís Matsue , Cunha Carolina Passos da , Cunha Valnei Smarçaro da , Rodrigues Janaína Marques , Godoy Ronoel Luiz de Oliveira , la Cruz Marcus Henrique Campino de
Published: March 2013

A method using Liquid Chromatography Tanden Mass Spectrometry (LC-MS/MS) with matrix-matched calibration curve was developed and validated for determining ochratoxin A (OTA) in green coffee. Linearity was found between 3.0 and 23.0 ng.g-1. Mean recoveries ranged between 90.45% and 108.81%; the relative standard deviation under repeatability and intermediate precision conditions ranged from 5.39% to 9.94% and from 2.20% to 14.34%, respectively. The limits of detection and quantification were 1.2 ng.g-1 and 3.0 ng.g-¹, respectively. The method developed was suitable and contributed to the field of mycotoxin analysis, and it will be used for future production of the Certified Reference Material (CRM) for OTA in coffee.
Raw-appearing Restructured fish models made with Sodium alginate or Microbial transglutaminase and effect of chilled storage
Authors: Moreno Helena , Carballo Jose , Borderías Javier
Published: March 2013

Restructuring by adding Sodium Alginate or Microbial Transglutaminase (MTGase) using cold gelation technology make it possible to obtain many different raw products from minced and/or chopped fish muscle that are suitable for being used as the basis of new restructured products with different physicochemical properties and even different compositions. Special consideration must be given to their shelf-life and the changes that may take place during chilling, both in visual appearance and physicochemical properties. After chilled storage, the restructured models made with different muscular particle size and composition at low temperature (5 °C), it was observed that microbial growth limited the shelf-life to 7-14 days. Mechanical properties increased (p < 0.05) during that time, and higher values were observed in samples elaborated by joining small muscle particle size than in those elaborated by homogenization. There was no clear increase in the cooking yield and purge loss, and no significant colour change (p > 0.05) was detected during storage.
Como continuaram os processos civilizadores: rumo a uma informalização dos comportamentos e a uma personalidade de terceira natureza
Authors: Wouters Cas
Published: March 2013

Baseado em uma análise de livros de boas maneiras, datados desde 1890, em quatro países ocidentais, este artigo descreve como "processos civilizadores" continuaram nos séculos XIX e XX. O artigo concentra-se, primeiro, em três funções centrais de uma "boa sociedade" e de seu código de costumes e maneiras e, em seguida, descreve como, em um processo de longa duração de formalização dos costumes e maneiras e de disciplinamento de pessoas, emoções "perigosas", como aquelas relativas à violência física (incluindo a sexual), passaram a ser controladas de modos cada vez mais automáticos. Sendo assim, um tipo de personalidade de segunda natureza ou de consciência dominada tornou-se predominante. O século XX, por sua vez, assistiu ao aumento dos constrangimentos sociais em favor de condutas descontraídas, além de reflexivas, flexíveis e alertas. Tais pressões coincidiram com uma informalização dos comportamentos e uma emancipação de emoções: emoções que haviam sido negadas e reprimidas recuperaram acesso à consciência e maior aceitação nos códigos sociais. No entanto, foi somente a partir da "Revolução Expressiva" da década de 1960 que, cada vez mais, os padrões de autocontrole têm habilitado as pessoas a admitirem, para si mesmas e os outros, a possibilidade de se sentir emoções "perigosas" sem incitar vergonha, mais especificamente, o receio de perder o controle e a dignidade. À medida que se tornou "natural" perceber os impulsos e as demandas de ambas, da "primeira natureza" e da "segunda natureza", bem como os perigos e as oportunidades, de curta e longa duração, em qualquer situação ou relação, tem se desenvolvido um tipo de personalidade de "terceira natureza". Exemplos ilustrativos dessas tendências também nos ajudam a entendê-las como um processo de integração psíquica desencadeado por um processo de integração social continuada.
Não existe pecado abaixo do Equador?: algumas considerações sobre o processo de formação da sociedade de corte no Brasil (1808-1889)
Authors: Passiani Enio
Published: March 2013

O processo de enraizamento de uma sociedade de corte no Brasil, que ocorre ao longo dos períodos regencial e imperial, pode ser interpretado à luz de Norbert Elias, se considerarmos que esse tipo de configuração social contou com: 1) códigos e regras de sociabilidade que garantiram seu funcionamento e legitimidade, e cuja divulgação contou com o auxílio dos manuais de boa conduta, como o Código de Bom-tom, do cônego português José Inácio Roquette, publicado em Portugal, em 1845, além da difusão e o consumo de romances morais, leituras obrigatórias nos círculos aristocráticos e entre a elite carioca próxima ao Imperador; 2) e a formação do Estado nacional brasileiro, que exige, também, a discussão do papel da escravidão na constituição e manutenção do Estado imperial e da própria corte, ao mesmo tempo obstáculo para a configuração concreta de um processo civilizador no seio da sociedade brasileira.
Sostenibilidad, impacto y eficacia de las Politicas Sociales municipales mediante la democratización e implicación social
Authors: Pastor Seller Enrique
Published: March 2013

Las Políticas Sociales Municipales deben primar priorizar/recuperar el protagonismo ciudadano en los procesos de decisión mediante la innovación en la articulación y coordinación de mecanismos que permitan una mayor participación/implicación de ciudadanos y entidades sociales. El artículo presenta un análisis y evaluación de las oportunidades, contribuciones y limitaciones que presentan los órganos de participación institucionalizada en materia de servicios sociales municipales para profundizar en los procesos democratizadores de las políticas sociales públicas locales, así como las propuestas y alternativas que desde sus actores participantes supondría su intensificación para la gobernanza local y la eficacia de centros, organizaciones y profesionales de la intervención social. Para su adecuada ilustración y contextualización se alude a la línea de reformas que introducen las nuevas Leyes de Servicios Sociales autonómicas y los hallazgos y conclusiones obtenidos en una investigación empírica sobre participación ciudadana en las Políticas Sociales de la Región de Murcia, contrastando y comparando sus resultados con realidades y tendencias observadas en otros estudios y experiencias.
Fenologia e características físico-químicas de frutos de abacateiros visando à extração de óleo
Authors: Oliveira Marcelo Caetano , Pio Rafael , Ramos José Darlan , Lima Luiz Carlos Oliveira , Pasqual Moacir , Santos Verônica Andrade
Published: March 2013

O abacateiro é uma frutífera altamente produtiva que possui diversas cultivares, as quais apresentam grande variação quanto à época de produção de frutos e quanto ao teor de óleo na polpa. Estudos têm indicado que o óleo de abacate assemelha-se ao azeite de oliva e pode ser empregado tanto na indústria de cosméticos como no setor alimentício. O objetivo deste trabalho foi avaliar as características fenológicas, físico-químicas em cultivares de abacateiro nas condições das terras altas da serra Mantiqueira em São Bento do Sapucaí - SP, visando à extração de óleo. As avaliações foram efetuadas nas cultivares 'Ouro Verde', 'Wagner', 'Campinas', 'Paulistinha', 'Fuerte', 'Pedroso', 'Margarida', 'Hass', 'Fortuna', 'Quintal' e 'Reis'. Foram avaliadas as características fenológicas nos ciclos 2008/09 e 2009/10, diâmetro longitudinal e transversal, percentagens de polpa, casca e caroço em relação à massa total, composição centesimal, além do perfil dos principais ácidos graxos presentes no óleo bruto extraído das cultivares ricas em lipídeos. Os resultados indicam que o período de florescimento variou de agosto a novembro e o de colheita de julho a novembro, sendo a cultivar 'Ouro Verde' a mais precoce e Fuerte, Campinas e Hass as mais tardias. Paulistinha e Reis apresentaram frutos de maior diâmetro longitudinal, sendo que Paulistinha se destacou com a maior porcentagem de polpa. Os maiores teores de lipídeos na polpa foram obtidos nas cultivares 'Fuerte' e 'Hass', com predomínio do ácido graxo oleico nas amostras analisadas.
Eficiência operacional na colheita mecanizada em lavouras de arroz irrigado
Authors: Araldi Pietro Furian , Schlosser José Fernando , Frantz Ulisses Giacomini , Ribas Rodrigo Lampert , Santos Paula Machado dos
Published: March 2013

O objetivo deste trabalho foi avaliar a eficiência de campo e de tempo na operação de colheita mecanizada em lavouras de arroz irrigado, localizadas na região da Depressão Central do Rio Grande do Sul. Na safra 2008/2009, foram avaliadas propriedades que utilizaram lavouras sistematizadas com nivelamento da superfície do solo em nível e com nivelamento da superfície do solo em desnível. Durante as operações, foram coletados os dados para o cálculo das eficiências de campo e de tempo, através de caderneta de campo, cronômetro, e com auxílio de um aparelho receptor de sinal de GPS (Global Positioning System). Não houve diferença significativa, em nível de 5% de probabilidade de erro, entre as duas modalidades de sistematização para as eficiências estudadas. Para eficiência de campo, encontrou-se um valor médio de 65,2% e, para a eficiência de tempo, 75,7%. O tempo de descarga foi o fator que teve maior correlação negativa com a eficiência de tempo, e os fatores tempo de deslocamento e deslocamento médio foram os que tiveram maior correlação negativa com a eficiência de campo. Realizar as descargas com a colhedora em operação e evitar efetuar manobras nos vértices das lavouras, quando possível, mesmo que se perca em eficiência da barra de corte, podem otimizar a eficiência de campo.
Atividade antimicrobiana de méis de cinco espécies de abelhas brasileiras sem ferrão
Authors: Mercês Manuela Dória , Peralta Edna Dória , Uetanabaro Ana Paula Trovatti , Lucchese Angélica Maria
Published: March 2013

A atividade antimicrobiana de méis produzidos por Melipona asilvai, Melipona quadrifasciata anthidioides, Friseomelita doederleinei, Tetragonisca angustula e Plebeia sp. foi investigada. O teste de difusão em poço demonstrou que todos os méis tem ação antibacteriana frente a Staphylococcus aureus, mas somente as amostras produzidas por M. quadrifasciata anthidioides e F. doederleinei inibiram o crescimento de Escherichia coli. No ensaio de determinação da concentração inibitória mínima, os méis de M. asilvai, M. quadrifasciata anthidioides, F. doederleinei e T. angustula foram mais ativos que os de Plebeia sp. frente a S. aureus e E. coli. Os micro-organismos Pseudomonas aeruginosa e Candida albicans foram resistentes a todos os méis em ambos ensaios. Os méis foram mais efetivos contra as bactérias do que frente a uma solução de açúcar, sugerindo que o mecanismo de inibição do crescimento bacteriano não está somente relacionado ao efeito osmótico. Os resultados obtidos podem explicar o uso medicinal desses méis em doenças bacterianas.
O jardim de fungo atua como um molde para a construção das câmaras em formigas cortadeiras?
Authors: Camargo Roberto da Silva , Lopes Juliane F. S. , Forti Luiz Carlos
Published: March 2013

Os ninhos adultos das formigas cortadeiras (gênero Atta e Acromyrmex) são compostos de milhares de câmaras subterrâneas, as quais abrigam o jardim de fungo, lixo e a população desses insetos. Entretanto, como as câmaras são construídas? Para responder essa questão, nós hipotetizamos que o jardim de fungo atua como um molde para a construção das câmaras. Assim, foram utilizadas 20 colônias de 6 meses de idade, divididas em quatro séries experimentais: padrão (quantidade normal de jardim de fungo); metade de jardim de fungo; dobro de jardim de fungo e sem jardim de fungo (Testemunha). As variáveis estudadas foram: parâmetros morfológicos das estruturas (túneis e câmara formada); fluxo das atividades das operárias; volume de solo escavado. Como se esperava, o jardim de fungo atua como um molde para a construção das câmaras em formigas cortadeiras. Os resultados foram: o tratamento sem jardim de fungo não apresentou nenhuma câmara, apenas túneis, em contraposição às demais séries experimentais que apresentaram no mínimo 2 câmaras, com dimensões similares; o fluxo das operárias carregando pellet de solo por minuto durante as 72 horas diferiu estatisticamente entre as séries experimentais e, finalmente, o volume do solo escavado foi resultado da taxa de escavação das operárias, diferindo estatisticamente entre as séries experimentais. Os resultados corroboram a hipótese de que o jardim de fungo atua como um molde para a construção da câmara. A ausência de uma estrutura funcional como uma câmara, quando o jardim de fungo está ausente, comprova a hipótese.
Micropropagação de umburana de cheiro
Authors: Campos Vania Celene Alecrim , Lima-Brito Alone , Gutierrez Ingrid Estefania Mancia de , Santana José Raniere Ferreira de , Souza Ana Valéria Vieira de
Published: March 2013

Umburana-de-cheiro é uma espécie nativa da Caatinga, amplamente utilizada pela população local, devido o valor madeireiro, ornamental, forrageiro e, principalmente medicinal. Considerando o significativo risco de extinção e a inexistência de estudos relacionados ao cultivo e propagação, objetivou-se com este trabalho estabelecer um protocolo para micropropagação de Amburana cearensis. Para isso, avaliou-se a influência do regulador vegetal 6-benzilaminopurina (BAP) em cinco concentrações (0,0; 2,22; 4,44; 8,88 e 17,76µM) sobre a multiplicação in vitro de diferentes explantes (segmento nodal, ápice caulinar e segmento cotiledonar) e na etapa de enraizamento testou-se diferentes concentrações de ácido indol butírico (AIB) (0,0; 2,5; 5,0 e 10,0µM) na presença e ausência de 1,0g L-1 de carvão ativado. Maior número de brotos (2,36) foi obtido na presença de 4,44µM de BAP, a partir do segmento cotiledonar e maior porcentagem de enraizamento (92,0%) ocorreu na presença de 10,0µM de AIB na ausência de carvão ativado. Não existiram dificuldades para o estabelecimento do protocolo de micropropagação de A. cearensis.
Dureza Rockwell da madeira de três espécies amazônicas submetidas a ensaios de apodrecimento acelerado
Authors: Stangerlin Diego Martins , Costa Alexandre Florian da , Pastore Tereza Cristina Monteiro , Garlet Alencar
Published: March 2013

Objetivou-se avaliar o emprego de ensaios de dureza Rockwell na caracterização da biodeterioração das madeiras de Simarouba amara (marupá), Cariniana micrantha (jequitibá) e Dipteryx odorata (cumaru), submetidas ao ataque dos fungos apodrecedores Trametes versicolor (podridão branca) e Gloeophyllum trabeum (podridão parda). Para tanto, corpos de prova de cada espécie amazônica foram submetidos a ensaios de apodrecimento acelerado, de acordo com a ASTM D2017 (2005), durante 20 semanas. A caracterização da dureza Rockwell foi realizada semanalmente até a 4ª semana e, posteriormente, a cada duas semanas, até a 20ª semana. Adicionalmente, foram determinadas as perdas de massa, conforme critérios estabelecidos pela ASTM D2017 (2005). Quanto aos resultados, destaca-se que a dureza Rockwell pode ser empregada como ferramenta principal na caracterização da biodeterioração da madeira, sendo sensível na predição dos estágios iniciais. Dentre as madeiras amazônicas, o cumaru apresentou a maior resistência natural aos fungos apodrecedores. Com relação aos fungos, a podridão parda atacou mais intensamente as três madeiras amazônicas.
Meanings attributed to breastfeeding in the first two years of life: a study with women from two municipalities in the Recôncavo Baiano region of Bahia, Brazil
Authors: Demétrio Franklin , Silva Maria da Conceição Monteiro da , Chaves-dos-Santos Sandra Maria , Assis Ana Marlúcia Oliveira
Published: March 2013

OBJECTIVE: This study aimed to determine the maternal meanings attributed to breastfeeding during the child's first two years of life. METHODS: This qualitative, exploratory and analytical study involved mothers that participated in a cohort from a larger study done in the municipalities of Mutuipe and Laje in the Recôncavo area of the State of Bahia, Brazil. The methodological resources included thorough individual interviews and thematic analysis. The meanings were analyzed by the theoretical framework of sociological phenomenology. RESULTS: The meanings stated by the mothers show the singularity of breastfeeding, the importance of family, spousal and health practitioner support, and knowledge about the benefits of breastfeeding for the mother's and child's health and nutritional status. CONCLUSION: The meanings attributed to breastfeeding in the child's first two years of life reflected the influences of complex networks of social relationships of the mother's social and cultural context and of the scientific and biomedical discourse.
Development of a method for controlling salt and sodium use during meal preparation for food services
Authors: Frantz Cristina Barbosa , Veiros Marcela Boro , Proença Rossana Pacheco da Costa , Sousa Anete Araújo de
Published: March 2013

OBJECTIVE: The study developed a method for controlling the amount of salt and sodium during food preparation, Controlling Salt and Sodium use During Meal Preparation for food services based on the Hazard Analysis and Critical Control Points principles. METHODS: The method was conceived and perfected during a study case in a commercial food service located in Florianópolis, Santa Catarina, Brazil. Data were collected from technical cards, recipes and measurements during food preparation. The preparations were monitored and compared with criteria about the use of salt and sodium found in the literature. Critical control points were identified and corrective measures were proposed. RESULTS: The result was a method consisting of 9 stages: (1) determination of the sodium content in the ingredients; (2 and 3) analysis of menu planning and sodium content; (4) follow-up of food preparation; (5) estimate of the amount of sodium used in the preparations; (6 and 7) selection and following of the preparations with average- and high-sodium content; (8) definition of the critical points and establishment of corrective actions for the use of salt and sodium; and (9) creation of recommendations for the use of salt and sodium. CONCLUSION: The Controlling Salt and Sodium use During Meal Preparation may contribute to global discussions regarding the reduction of salt and sodium intakes and collaborate for the supply of nutritionally and sensorially appropriate meals with respect to salt and sodium content. It may also help to prevent non-communicable chronic diseases.