cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.11452746
title: Consumer behavior of organic and functional foods in Brazil

description: Abstract The objective of this study was to correlate the gender and behavior of consumers of organic foods enriched with functional properties. The study was carried out by investigating the profile of organic and functional food consumers through the application of a questionnaire. A total of 1230 responses (of the questionnaire) were collected from people from all Brazilian states through social networks and e-mails following the snowball technique during the months of February and March 2017. The results showed that women expressed greater interest in consuming organic foods enriched with functional properties compared to men. Men and women agree that organic food are produced in a sustainable. Their high price, difficult access, irregular supply and availability in few establishments were highlighted as the main limiting factors for not consuming organic food, while an increased motivation (of consumption) was related to the awareness that organic foods are healthier and can improve quality of life. Fruits and vegetables are the most consumed organic foods among men and women, however women consume more functional foods than men. Thus, there are few differences in behavior and eating habits of organic foods between men and women.
DOI: 10.6084/m9.figshare.11452749.v1
title: The association between CHA2DS2-VASc score and erectile dysfunction: a cross-sectional study

description: ABSTRACT Purpose: This study aims to assess the association between CHA2DS2-VASc score and erectile dysfunction in patients who were admitted to cardiology outpatient clinics. Materials and methods: One hundred and two male patients who were admitted to the cardiology outpatient clinic were included to the study. Erectile dysfunction was evaluated in the urology outpatient clinic in the same hospital and scored using Turkish Version of The International Index of Erectile Function. CHA2DS2-VASc score was calculated for every patient using the current associated guidelines. Results: There was a negative correlation between The International Index of Erectile Function score and CHA2DS2-VASc score, age, hypertension, heart failure, diabetes mellitus, stroke respectively. Smoking and dislipidemia were not correlated with The International Index of Erectile Function score (p&gt;0.05). Conclusion: CHA2DS2-VASc score can be used to detect Erectile dysfunction in patients who are admitted to the cardiology outpatient clinics.
DOI: 10.6084/m9.figshare.11452743
title: Comparative analysis of citrus fruits for nutraceutical properties

description: Abstract Fruits and vegetables (F and V) are valuable for their micronutrients, but many F and V in diverse growth areas have not been scientifically validated for these components. The nutraceutical characteristics of the pulp of eight citrus fruits grown in Pakistan were, therefore, investigated. Expectedly, the fruits differed in moisture (86.9-88.9%), ash (0.37-0.53%), pH (2.9-5.8), total soluble solids (8.1-13.7 °Brix), titratable acidity (7.9-13.1%), total sugars (5.1-8.8%), reducing sugars (2.8-4.3%), and non-reducing sugars (0.3-0.5%) contents. Potassium, sodium and magnesium were the major minerals, while iron, zinc and manganese were present in minor fractions in the pulps. Phytochemical analysis (total phenolic content, 132-243 µg/g GAE; total flavonoids content, 4.2-12.1 µg/g QE; vitamin C, 36.3-62.3 mg/100 g) revealed antioxidant potential that was confirmed by a high 1, 1-diphenyl 1-2-picrylhydrazyl (DPPH) radical scavenging activity, showing a highly positive correlation (r2 &gt; 0.921, 0.917, 0.807 p &gt; 0.05) with the measured antioxidant components (Total Phenolics, Total Flavonoids and vitamin C). Principal component analysis shows a significant relationship between the citrus varieties and their quality parameters to guide their industrial potential as sources of nutraceuticals.
DOI: 10.6084/m9.figshare.11452746.v1
title: Consumer behavior of organic and functional foods in Brazil

description: Abstract The objective of this study was to correlate the gender and behavior of consumers of organic foods enriched with functional properties. The study was carried out by investigating the profile of organic and functional food consumers through the application of a questionnaire. A total of 1230 responses (of the questionnaire) were collected from people from all Brazilian states through social networks and e-mails following the snowball technique during the months of February and March 2017. The results showed that women expressed greater interest in consuming organic foods enriched with functional properties compared to men. Men and women agree that organic food are produced in a sustainable. Their high price, difficult access, irregular supply and availability in few establishments were highlighted as the main limiting factors for not consuming organic food, while an increased motivation (of consumption) was related to the awareness that organic foods are healthier and can improve quality of life. Fruits and vegetables are the most consumed organic foods among men and women, however women consume more functional foods than men. Thus, there are few differences in behavior and eating habits of organic foods between men and women.
DOI: 10.6084/m9.figshare.11452740
title: Gluten-free pasta: development of a new formulation based on rice and lupine bean flour (Lupinus Mutabilis) using a mixture-process design

description: Abstract Gluten-free pasta was developed by substituting rice flour (RF) with lupin flour (LF). The factors tested were the substitution of RF by LF (10g/100g -30g/100g), egg (8g/100g -30g/100g) and guar gum (0.15g/100g -1g/100g) using a mixture-process design. Seven response variables were measured. Luminosity, ash content, protein content, chrome, hue, weight gain and loss of solids were explained by mixture-process models (p&lt;0.05). LF was a significant factor due to its high protein and mineral content. A sensory analysis was performed to quantify consumer acceptance. The best formulation was obtained with 20g/100g LF, 30g/100g egg and 0.15g/100g guar gum. A proximate analysis was performed in order to compare it with a control sample (100% rice flour, 30% whole egg, 0.15% guar gum). This formulation showed an increase in ash (37.5 g/100g) and protein (63.15 g/100g), fat (112.12 g/100g) and fiber (126.66 g/100g). This study showed that partial substitution of RF by LF could be a reliable alternative for gluten-free products.
DOI: 10.6084/m9.figshare.11452740.v1
title: Gluten-free pasta: development of a new formulation based on rice and lupine bean flour (Lupinus Mutabilis) using a mixture-process design

description: Abstract Gluten-free pasta was developed by substituting rice flour (RF) with lupin flour (LF). The factors tested were the substitution of RF by LF (10g/100g -30g/100g), egg (8g/100g -30g/100g) and guar gum (0.15g/100g -1g/100g) using a mixture-process design. Seven response variables were measured. Luminosity, ash content, protein content, chrome, hue, weight gain and loss of solids were explained by mixture-process models (p&lt;0.05). LF was a significant factor due to its high protein and mineral content. A sensory analysis was performed to quantify consumer acceptance. The best formulation was obtained with 20g/100g LF, 30g/100g egg and 0.15g/100g guar gum. A proximate analysis was performed in order to compare it with a control sample (100% rice flour, 30% whole egg, 0.15% guar gum). This formulation showed an increase in ash (37.5 g/100g) and protein (63.15 g/100g), fat (112.12 g/100g) and fiber (126.66 g/100g). This study showed that partial substitution of RF by LF could be a reliable alternative for gluten-free products.
DOI: 10.6084/m9.figshare.11452743.v1
title: Comparative analysis of citrus fruits for nutraceutical properties

description: Abstract Fruits and vegetables (F and V) are valuable for their micronutrients, but many F and V in diverse growth areas have not been scientifically validated for these components. The nutraceutical characteristics of the pulp of eight citrus fruits grown in Pakistan were, therefore, investigated. Expectedly, the fruits differed in moisture (86.9-88.9%), ash (0.37-0.53%), pH (2.9-5.8), total soluble solids (8.1-13.7 °Brix), titratable acidity (7.9-13.1%), total sugars (5.1-8.8%), reducing sugars (2.8-4.3%), and non-reducing sugars (0.3-0.5%) contents. Potassium, sodium and magnesium were the major minerals, while iron, zinc and manganese were present in minor fractions in the pulps. Phytochemical analysis (total phenolic content, 132-243 µg/g GAE; total flavonoids content, 4.2-12.1 µg/g QE; vitamin C, 36.3-62.3 mg/100 g) revealed antioxidant potential that was confirmed by a high 1, 1-diphenyl 1-2-picrylhydrazyl (DPPH) radical scavenging activity, showing a highly positive correlation (r2 &gt; 0.921, 0.917, 0.807 p &gt; 0.05) with the measured antioxidant components (Total Phenolics, Total Flavonoids and vitamin C). Principal component analysis shows a significant relationship between the citrus varieties and their quality parameters to guide their industrial potential as sources of nutraceuticals.
DOI: 10.6084/m9.figshare.11452731
title: Analytical study of the physicochemical characteristics from Melipona subnitida D. honey in adequation to Brazilian law

description: Abstract Honey has different physical and chemical properties because it is produced from the nectar of plants. The present work had the objective of analyzing laboratory tests on honey bee Melipona subnitida D. from Ceará, in comparing them with other honeys from the Northeast Region, making it possible to know better the standards of these honeys, in order to verify their suitability to the Brazilian legislation and contribute to a future more appropriate and specific legislation for the honey of the native bees, since the existing legislation only addresses bee products from Apis mellifera L. Studies were correlated with Fiehe/hydroxymethylfurfural (HMF) in addition to pH/acidity, Lund, lugol, moisture, ash, soluble solids (°Brix) and coloring. For the moisture test there’s a 100% failure rate to the standards established by current Brazilian legislation, 38.46% in relation to the acid test and 29.03% for HMF. Inadequacies to the legislation occur due to the different floral origins and edaphoclimatic factors. However, the most relevant factor is the difference between the bees’ species Apis mellifera L. and Melipona subnitida D. that originate the honeys, each species conferring specific characteristics to its product.
DOI: 10.6084/m9.figshare.11452731.v1
title: Analytical study of the physicochemical characteristics from Melipona subnitida D. honey in adequation to Brazilian law

description: Abstract Honey has different physical and chemical properties because it is produced from the nectar of plants. The present work had the objective of analyzing laboratory tests on honey bee Melipona subnitida D. from Ceará, in comparing them with other honeys from the Northeast Region, making it possible to know better the standards of these honeys, in order to verify their suitability to the Brazilian legislation and contribute to a future more appropriate and specific legislation for the honey of the native bees, since the existing legislation only addresses bee products from Apis mellifera L. Studies were correlated with Fiehe/hydroxymethylfurfural (HMF) in addition to pH/acidity, Lund, lugol, moisture, ash, soluble solids (°Brix) and coloring. For the moisture test there’s a 100% failure rate to the standards established by current Brazilian legislation, 38.46% in relation to the acid test and 29.03% for HMF. Inadequacies to the legislation occur due to the different floral origins and edaphoclimatic factors. However, the most relevant factor is the difference between the bees’ species Apis mellifera L. and Melipona subnitida D. that originate the honeys, each species conferring specific characteristics to its product.
DOI: 10.6084/m9.figshare.11452725
title: Lactic acid bacteria with antimicrobial, proteolytic and lipolytic activities isolated from ovine dairy products

description: Abstract This study aimed to isolate lactic acid bacteria from sheep milk products and to characterize these microorganisms with a focus on their antimicrobial, proteolytic and lipolytic activities. Raw milk, pasteurized milk, pasteurized cream, and butter samples were collected, lactic acid bacteria were isolated and their proteolytic, lipolytic and antimicrobial activities were evaluated. Lactic acid bacteria counts were higher in raw milk collected at the farm number 4 (8.91 ± 0.05 log CFU/mL), in which adequate hygienic practices were observed for pre- and post-milking. A total of 253 isolates were obtained, and among them 37 were lactic acid bacteria, where 19 showed some type of activity, most of which from raw milk. Among the isolates of lactic acid bacteria, 48.65% (n=18) showed proteolytic activity, 13.51% (n=5) lipolytic activity, 10.81% (n=4) showed both proteolytic and lipolytic activities, and only 2.70% (n=1) showed antimicrobial activity. Isolation of lactic acid bacteria with technological properties demonstrated their potential use as starter cultures in processing of fermented dairy products.
DOI: 10.6084/m9.figshare.11452728
title: Snack bars enriched with Spirulina for schoolchildren nutrition

description: Abstract The aim of this study was to develop snack bars nutritionally enriched with Spirulina and evaluate if there was acceptance of the sensorial attributes by schoolchildren. Snack bars enriched with Spirulina (2% and 6%) and a control formulation (0% Spirulina) were prepared. The samples were evaluated regarding nutritional content, microstructure, and sensorial characteristics. Furthermore, the study of stability during storage (30 days) was carried out. The addition of 2% and 6% of Spirulina provided a protein increase of 11.7% and 29.9%, respectively. The physicochemical and microbiological parameters remained stable during the storage of 30 days. Sensory evaluation showed that snack bars enriched with 6% Spirulina presented no significant difference (p &gt; 0.05) compared to the control samples. We concluded that Spirulina can be used as a nutritive ingredient in snack bars designed for infant feeding without sensorial characteristics change.
DOI: 10.6084/m9.figshare.11452728.v1
title: Snack bars enriched with Spirulina for schoolchildren nutrition

description: Abstract The aim of this study was to develop snack bars nutritionally enriched with Spirulina and evaluate if there was acceptance of the sensorial attributes by schoolchildren. Snack bars enriched with Spirulina (2% and 6%) and a control formulation (0% Spirulina) were prepared. The samples were evaluated regarding nutritional content, microstructure, and sensorial characteristics. Furthermore, the study of stability during storage (30 days) was carried out. The addition of 2% and 6% of Spirulina provided a protein increase of 11.7% and 29.9%, respectively. The physicochemical and microbiological parameters remained stable during the storage of 30 days. Sensory evaluation showed that snack bars enriched with 6% Spirulina presented no significant difference (p &gt; 0.05) compared to the control samples. We concluded that Spirulina can be used as a nutritive ingredient in snack bars designed for infant feeding without sensorial characteristics change.
DOI: 10.6084/m9.figshare.11452722
title: Rheological behavior of plant-based beverages

description: Abstract The aim of this research was to study the rheological behavior of a plant-based beverage made of Brazil nut (Bertholletia excelsa) and Baru (Dipteryx alata Vogel) and a nut-based beverage made of Brazil nut (Bertholletia excelsa) and Macadamia (Macadamia integrifolia) at the temperatures of 25, 45 and 80 °C. Experimental data were adjusted to the models of Newton, Ostwald-de Waele, Herschel Bulkley and Bingham. The formulations of the beverages were obtained from a simplex-centroid design, based on the panelists acceptance in the sensorial evaluation. Rheological behavior showed no differences between the beverages and rheological data were best fit to Ostwald-de Waele model, at the three temperatures for both beverages, presenting a non-Newtonian behavior, with a pseudoplastic characteristic (n &lt;1). In general, the nut-based beverage made of Brazil nut and Macadamia presented lower values than a plant-based beverage made of Brazil nut and Baru for an apparent viscosity, at the three temperatures, requiring less tension to flow.
DOI: 10.6084/m9.figshare.11452725.v1
title: Lactic acid bacteria with antimicrobial, proteolytic and lipolytic activities isolated from ovine dairy products

description: Abstract This study aimed to isolate lactic acid bacteria from sheep milk products and to characterize these microorganisms with a focus on their antimicrobial, proteolytic and lipolytic activities. Raw milk, pasteurized milk, pasteurized cream, and butter samples were collected, lactic acid bacteria were isolated and their proteolytic, lipolytic and antimicrobial activities were evaluated. Lactic acid bacteria counts were higher in raw milk collected at the farm number 4 (8.91 ± 0.05 log CFU/mL), in which adequate hygienic practices were observed for pre- and post-milking. A total of 253 isolates were obtained, and among them 37 were lactic acid bacteria, where 19 showed some type of activity, most of which from raw milk. Among the isolates of lactic acid bacteria, 48.65% (n=18) showed proteolytic activity, 13.51% (n=5) lipolytic activity, 10.81% (n=4) showed both proteolytic and lipolytic activities, and only 2.70% (n=1) showed antimicrobial activity. Isolation of lactic acid bacteria with technological properties demonstrated their potential use as starter cultures in processing of fermented dairy products.
DOI: 10.6084/m9.figshare.11452722.v1
title: Rheological behavior of plant-based beverages

description: Abstract The aim of this research was to study the rheological behavior of a plant-based beverage made of Brazil nut (Bertholletia excelsa) and Baru (Dipteryx alata Vogel) and a nut-based beverage made of Brazil nut (Bertholletia excelsa) and Macadamia (Macadamia integrifolia) at the temperatures of 25, 45 and 80 °C. Experimental data were adjusted to the models of Newton, Ostwald-de Waele, Herschel Bulkley and Bingham. The formulations of the beverages were obtained from a simplex-centroid design, based on the panelists acceptance in the sensorial evaluation. Rheological behavior showed no differences between the beverages and rheological data were best fit to Ostwald-de Waele model, at the three temperatures for both beverages, presenting a non-Newtonian behavior, with a pseudoplastic characteristic (n &lt;1). In general, the nut-based beverage made of Brazil nut and Macadamia presented lower values than a plant-based beverage made of Brazil nut and Baru for an apparent viscosity, at the three temperatures, requiring less tension to flow.
DOI: 10.6084/m9.figshare.11452695
title: The Harbin Medical University nephrectomy score: a quantitative system for evaluating the complexity of laparoscopic retroperitoneal simple nephrectomy

description: ABSTRACT Background: Laparoscopic retroperitoneal simple nephrectomy (LRSN) has been widely accepted as a mainstay option for benign non-functioning kidney. The complexity of the procedure, however, differs and remains a subject of controversy. Objective: To develop a standardised Harbin Medical University nephrectomy score (HMUNS) system for evaluating LRSN complexity. Subjects and methods: A total of 6 variables with different factors comprising primary diseases, history of upper urinary tract surgery, body mass index (BMI), surgeon's learning curve, kidney volume, and Mayo Adhesive Probability (MAP) scores were included in the HMUN score. 95 consecutive patients who underwent LRSN at our institution were divided into low (2 to 6 points) and high (7 to 17 points) complexity groups with HMUNS and investigated the differences of operative time (OT), estimated blood loss (EBL), postoperative hospitalisation time (PHT), rate of intraoperative conversion to open surgery, and the Clavien-Dindo classification (CDC) between both groups. Results: Longer mean operative times (193.2±69.3 min vs. 151.9±46.3 min, p &lt;0.05), more median estimated blood loss (100.0mL vs. 50.0mL, p &lt;0.05), and higher rates of conversion to open surgery (1.2% vs. 25%, p &lt;0.05) were observed in the high-complexity group (n=12) than in the low-complexity group (n=83). However, there were no remarkable differences between the two groups related to the baseline characteristics, post-surgical hospitalisation times, and postoperative complications. Conclusions: The HMUNS can effectively reflect LRSN complexity, thus providing a quantitative system for risk estimation and treatment decisions. Because of some limitations, further well-designed studies are necessary to confirm our findings. Patient summary: The HMUNS, including primary diseases, history of upper urinary tract surgery, BMI, surgeon's learning curve, kidney volume, and MAP score, can provide an effective quantitative tool to evaluate the complexity of LRSN.
DOI: 10.6084/m9.figshare.11452695.v1
title: The Harbin Medical University nephrectomy score: a quantitative system for evaluating the complexity of laparoscopic retroperitoneal simple nephrectomy

description: ABSTRACT Background: Laparoscopic retroperitoneal simple nephrectomy (LRSN) has been widely accepted as a mainstay option for benign non-functioning kidney. The complexity of the procedure, however, differs and remains a subject of controversy. Objective: To develop a standardised Harbin Medical University nephrectomy score (HMUNS) system for evaluating LRSN complexity. Subjects and methods: A total of 6 variables with different factors comprising primary diseases, history of upper urinary tract surgery, body mass index (BMI), surgeon's learning curve, kidney volume, and Mayo Adhesive Probability (MAP) scores were included in the HMUN score. 95 consecutive patients who underwent LRSN at our institution were divided into low (2 to 6 points) and high (7 to 17 points) complexity groups with HMUNS and investigated the differences of operative time (OT), estimated blood loss (EBL), postoperative hospitalisation time (PHT), rate of intraoperative conversion to open surgery, and the Clavien-Dindo classification (CDC) between both groups. Results: Longer mean operative times (193.2±69.3 min vs. 151.9±46.3 min, p &lt;0.05), more median estimated blood loss (100.0mL vs. 50.0mL, p &lt;0.05), and higher rates of conversion to open surgery (1.2% vs. 25%, p &lt;0.05) were observed in the high-complexity group (n=12) than in the low-complexity group (n=83). However, there were no remarkable differences between the two groups related to the baseline characteristics, post-surgical hospitalisation times, and postoperative complications. Conclusions: The HMUNS can effectively reflect LRSN complexity, thus providing a quantitative system for risk estimation and treatment decisions. Because of some limitations, further well-designed studies are necessary to confirm our findings. Patient summary: The HMUNS, including primary diseases, history of upper urinary tract surgery, BMI, surgeon's learning curve, kidney volume, and MAP score, can provide an effective quantitative tool to evaluate the complexity of LRSN.