cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.11452383.v1
title: Physical-chemical characterization, microbiological and biocompounds of cashew pulp in industrial and freezing processing

description: Abstract This study aimed to evaluate the nutritional characteristics, bioactive compounds and microbiological quality during the processing and frozen storage of cashew pulps. Cashew pulps from 4 batches and 3 different sequential stages of industrial processing and storage (after pulping, after pulp thawing that was stored for 3 months in a drum, and 90 days after packaging in bugs and frozen storage at –20 °C) were obtained and submitted to the following analyses: pH, total soluble solids (TSS), color (L*, c* and H°), acidity, ascorbic acid, glucose reducing sugars, total phenols, antioxidant potential by reducing DPPH (1,1-diphenyl-2-picrylhydrazyl) and microbiological parameters (Fungi, psychrotrophic bacteria and coliforms). There was interaction between batches and processing steps for all evaluated parameters, except phenols in acetone extract. The acidity of all batches verified was below of the minimum value recommended by current legislation. Sugars, acidity, ascorbic acid and color were negatively affected during processing. The phenolic compounds presented slight modifications, with a slight increase between the first two stages. Although the antioxidant potential presented variations, there was no single response profile for all batches. High microbial counts were observed after pulping, however there were considerable reductions throughout the processing/storage.
DOI: 10.6084/m9.figshare.11452368
title: ACHPA: A sensor based system for automatic environmental control in hydroponics

description: Abstract The trend towards tunnel farming and hydroponic systems is increasing owing to the climatic changes as well as the need to increase crop yield. Hydroponic is a technique of growing plants without soil. Tunnel farming and hydroponic system requires controlled environmental parameters like temperature, humidity and soil moisture for better production of crops. This paper presents an effective method, named, ACHPA (Automatically Controlled Hydro-Ponic Agriculture) scheme that monitor and controls environmental parameters using sensors and controller. ACHPA provides better environmental control over traditional manual monitoring and controlling, thus yield high-quality crops. Sensor based monitoring and control system regulates the temperature and humidity of the tunnel to yield better. For the sake of saving water, an efficient method of drip irrigation is implemented which delivers water directly to the plants rather than being sprayed on as in conventional farming method. The proposed system here is tested for controlled environment and observations recorded for crop analysis purpose. This makes an effective solution to growing highly efficient, good quality and disease free crop production.
DOI: 10.6084/m9.figshare.11452365
title: The effect of sonication and heat treatment on the physicochemical, nutritional and microbiological properties of different sugarcane variants

description: Abstract Red sugarcane (RS) is a lesser bred of sugarcane variant in Malaysia compared to yellow sugarcane (YS), thus less data is available regarding this species. In this study, the physicochemical and microbiological properties of RS was determined and compared with YS under different conditions. Both sugarcane variants were subjected to heat and sonication treatments for 5 and 15 minutes as a method for preservation. RS contains a higher °Brix (15) compared to YS (14), and was unchanged while YS demonstrated a significant reduction. Furthermore, RS displayed a superior fructose (+802%), glucose (+119%) and sucrose (+17.91%) levels in all samples and they were largely preserved during both treatments. However, RS was sensitive to colour changes, as darker juice (decrease in lightness and increase in redness) was produced after treatments. RS possessed lower phenolic content (-31.15%) and antioxidant activity (-11.51%) than YS, and was significantly affected by both treatments. Sonication was more effective in reducing the microbial content than heat in both treatments. These findings indicated that RS is better at retaining its physicochemical properties under preservation treatment, but less resistant in preserving its appearance and nutritional values.
DOI: 10.6084/m9.figshare.11452362
title: Uma Nova Proposta para a Obtenção da Complexidade de Pior Caso do ShellSort

description: ABSTRACT The worst-case time-complexity of the ShellSort, a comparison sorting algorithm, depends on a sequence of steps given as input. Each step consists of an integer representing an index offset of the pairs of elements that should be compared during the sorting of an input array. Such a complexity is known only to some specific sequences. In this work, we use a relation between the ShellSort and Frobenius number to present a new algorithm that provides an upper bound on the number of comparisons that ShellSort performs, for any given array and sequence of steps. We apply this algorithm, together with an empirical complexity analysis, to study sequences whose worst-case complexities are known through analytical method. We show that the empirical approach succeeded in determining such complexities. Based on such positive results, we extend the study to sequences for which the worst-case complexities are unknown.
DOI: 10.6084/m9.figshare.11452365.v1
title: The effect of sonication and heat treatment on the physicochemical, nutritional and microbiological properties of different sugarcane variants

description: Abstract Red sugarcane (RS) is a lesser bred of sugarcane variant in Malaysia compared to yellow sugarcane (YS), thus less data is available regarding this species. In this study, the physicochemical and microbiological properties of RS was determined and compared with YS under different conditions. Both sugarcane variants were subjected to heat and sonication treatments for 5 and 15 minutes as a method for preservation. RS contains a higher °Brix (15) compared to YS (14), and was unchanged while YS demonstrated a significant reduction. Furthermore, RS displayed a superior fructose (+802%), glucose (+119%) and sucrose (+17.91%) levels in all samples and they were largely preserved during both treatments. However, RS was sensitive to colour changes, as darker juice (decrease in lightness and increase in redness) was produced after treatments. RS possessed lower phenolic content (-31.15%) and antioxidant activity (-11.51%) than YS, and was significantly affected by both treatments. Sonication was more effective in reducing the microbial content than heat in both treatments. These findings indicated that RS is better at retaining its physicochemical properties under preservation treatment, but less resistant in preserving its appearance and nutritional values.
DOI: 10.6084/m9.figshare.11452359
title: Performance evaluation of GSA, SOS, ABC and ANN algorithms on linear and quadratic modelling of eggplant drying kinetic

description: Abstract In this study, kinetics of eggplant drying was modeled in the laboratory-scaled Food Drying Oven (FDO) with resistance heater was designed and manufactured. The temperature, energy consumption and drying time of FDO were recorded by keeping the temperature of at different temperatures as 40, 50 and 60 °C. These saved values were chosen as the input parameters of the model. The weight value of the eggplant was taken as the output parameter. Linear and quadratic equations were developed for modeling and constant coefficients of these equations were estimated with Artificial Bee Colony (ABC), Gravitational Search Algorithm (GSA), symbiotic organisms search (SOS) algorithms. In addition, the performances of these models were compared with the model developed with ANN in terms of performance and time. The results show that the lowest error of the developed linear and quadratic equations was obtained with SOS algorithm. The MSE metric results of ANN were fifty times higher than the performance of SOS algorithm, and the SOS algorithm reached best value three times faster than the ANN.
DOI: 10.6084/m9.figshare.11452362.v1
title: Uma Nova Proposta para a Obtenção da Complexidade de Pior Caso do ShellSort

description: ABSTRACT The worst-case time-complexity of the ShellSort, a comparison sorting algorithm, depends on a sequence of steps given as input. Each step consists of an integer representing an index offset of the pairs of elements that should be compared during the sorting of an input array. Such a complexity is known only to some specific sequences. In this work, we use a relation between the ShellSort and Frobenius number to present a new algorithm that provides an upper bound on the number of comparisons that ShellSort performs, for any given array and sequence of steps. We apply this algorithm, together with an empirical complexity analysis, to study sequences whose worst-case complexities are known through analytical method. We show that the empirical approach succeeded in determining such complexities. Based on such positive results, we extend the study to sequences for which the worst-case complexities are unknown.
DOI: 10.6084/m9.figshare.11452356
title: Effects of citrox treatment on the survival of Methicillin-Resistant Staphylococcus aureus (MRSA) in chicken fillets packed under vacuum

description: Abstract Citrox has natural antibacterial effect against many foodborne pathogens and contaminated bacteria. It mainly contains citric acid, ascorbic acid, and malic acid. We studied the antimicrobial effects of citrox solution (1% and 2%) on the total viable count of methicillin-resistant Staphylococcus aureus (MRSA) on chicken meat fillet. The samples were treated with 106 CFU/g of meat, vacuum-packed (VP), and 4 °C for 3, 6, 9, 12, 15, 18, 21 days. We have also studied the effect of citrox on the total volatile basic nitrogen (TVBN) content and pH changes during the storage periods. The results revealed that citrox inhibited the growth of methicillin-resistant S. aureus (MRSA), in the chicken fillet. The total viable count of MRSA gradually decreased in all treated samples that were stored at 4 °C about 2 log cycle than Chicken-Staph groups after 3, 6, 9, and 12 days and about 1 log cycle than Chicken-Salt group after 3, 6, and 9 days of storage. Total volatile base nitrogen (TVB-N) were observed to be reduced in Chicken- Citrox-treated samples stored at 4 °C than Chicken-Staph, and Chicken-Salt treated samples. The results indicated that citrox is effective to reduce the total count of S. aureus (MRSA) in the first three days of storage by a reduction in the number of bacteria 1 log cycle.
DOI: 10.6084/m9.figshare.11452359.v1
title: Performance evaluation of GSA, SOS, ABC and ANN algorithms on linear and quadratic modelling of eggplant drying kinetic

description: Abstract In this study, kinetics of eggplant drying was modeled in the laboratory-scaled Food Drying Oven (FDO) with resistance heater was designed and manufactured. The temperature, energy consumption and drying time of FDO were recorded by keeping the temperature of at different temperatures as 40, 50 and 60 °C. These saved values were chosen as the input parameters of the model. The weight value of the eggplant was taken as the output parameter. Linear and quadratic equations were developed for modeling and constant coefficients of these equations were estimated with Artificial Bee Colony (ABC), Gravitational Search Algorithm (GSA), symbiotic organisms search (SOS) algorithms. In addition, the performances of these models were compared with the model developed with ANN in terms of performance and time. The results show that the lowest error of the developed linear and quadratic equations was obtained with SOS algorithm. The MSE metric results of ANN were fifty times higher than the performance of SOS algorithm, and the SOS algorithm reached best value three times faster than the ANN.
DOI: 10.6084/m9.figshare.11452350
title: Optimization and characterization of vinegar produced from rice bran

description: Abstract The vinegar is a millenary food, appreciated by consumers worldwide. The rice bran is a rice-processing by-product produced in a large scale, mainly employed in feed. This study describes a method for defatted rice bran (DRB) vinegar production by submerged fermentation, with optimized aeration and stirring conditions, evaluating its physico-chemical properties and acceptance. A 22 Full Factorial Design (FFD) was applied to evaluate the aeration (0.25-1.00 VVM) and stirring (100-500 rpm) effect on the stoichiometric yield (SY), total concentration of ethanol and acetic acid yield (TCY), and acetic acid productivity (AAP). SY ranged from 26.26 to 79.97%, TCY ranged from 78.04 to 100.50%, and AAP varied from 0.056 to 0.473 g L-1 h-1. The stirring had a positive effect in the SY and TCY, while both aeration and stirring had a positive effect in the AAP (p ≤ 0.05). The FFD allowed an acetic acid increase of ≅ 750 times under aeration of 1.00 VVM and stirring of 500 rpm, which made it possible to develop an industrially compatible method for vinegar production using DRB as substrate. Furthermore, DRB presents potential for vinegar production, with functional characteristics - including antioxidant activity - and sensorially accepted.
DOI: 10.6084/m9.figshare.11452356.v1
title: Effects of citrox treatment on the survival of Methicillin-Resistant Staphylococcus aureus (MRSA) in chicken fillets packed under vacuum

description: Abstract Citrox has natural antibacterial effect against many foodborne pathogens and contaminated bacteria. It mainly contains citric acid, ascorbic acid, and malic acid. We studied the antimicrobial effects of citrox solution (1% and 2%) on the total viable count of methicillin-resistant Staphylococcus aureus (MRSA) on chicken meat fillet. The samples were treated with 106 CFU/g of meat, vacuum-packed (VP), and 4 °C for 3, 6, 9, 12, 15, 18, 21 days. We have also studied the effect of citrox on the total volatile basic nitrogen (TVBN) content and pH changes during the storage periods. The results revealed that citrox inhibited the growth of methicillin-resistant S. aureus (MRSA), in the chicken fillet. The total viable count of MRSA gradually decreased in all treated samples that were stored at 4 °C about 2 log cycle than Chicken-Staph groups after 3, 6, 9, and 12 days and about 1 log cycle than Chicken-Salt group after 3, 6, and 9 days of storage. Total volatile base nitrogen (TVB-N) were observed to be reduced in Chicken- Citrox-treated samples stored at 4 °C than Chicken-Staph, and Chicken-Salt treated samples. The results indicated that citrox is effective to reduce the total count of S. aureus (MRSA) in the first three days of storage by a reduction in the number of bacteria 1 log cycle.
DOI: 10.6084/m9.figshare.11452350.v1
title: Optimization and characterization of vinegar produced from rice bran

description: Abstract The vinegar is a millenary food, appreciated by consumers worldwide. The rice bran is a rice-processing by-product produced in a large scale, mainly employed in feed. This study describes a method for defatted rice bran (DRB) vinegar production by submerged fermentation, with optimized aeration and stirring conditions, evaluating its physico-chemical properties and acceptance. A 22 Full Factorial Design (FFD) was applied to evaluate the aeration (0.25-1.00 VVM) and stirring (100-500 rpm) effect on the stoichiometric yield (SY), total concentration of ethanol and acetic acid yield (TCY), and acetic acid productivity (AAP). SY ranged from 26.26 to 79.97%, TCY ranged from 78.04 to 100.50%, and AAP varied from 0.056 to 0.473 g L-1 h-1. The stirring had a positive effect in the SY and TCY, while both aeration and stirring had a positive effect in the AAP (p ≤ 0.05). The FFD allowed an acetic acid increase of ≅ 750 times under aeration of 1.00 VVM and stirring of 500 rpm, which made it possible to develop an industrially compatible method for vinegar production using DRB as substrate. Furthermore, DRB presents potential for vinegar production, with functional characteristics - including antioxidant activity - and sensorially accepted.
DOI: 10.6084/m9.figshare.11452341
title: Sensory quality of meat from Santa Inês lambs fed with guava (Psidium guajava L.) agroindustrial by-product

description: Abstract The aim of this work was to determine the sensory quality (flavour, odour, tenderness, juiciness and overall acceptability) and physicochemical characteristics of meat from Santa Inês lambs fed with diets containing guava agroindustrial by-product (GAB). Was used samples of the longissimus lumborum of 40 entire males with an average slaughter weight of 32.0 kg, after approximately 105 days in a feedlot. Animals were randomly placed into four treatments (10 replicates per treatment) and fed with different levels of GAB (0, 20, 40 and 60%). Among the attributes examined, only odour was not influenced by the GAB. Inclusion of 40% GAB in diets (in place of corn) produced meat which satisfied consumer demands in terms of fresh colour, although with less intense flavour and tenderness. Although the factors juiciness and overall acceptability did not differ among the highest levels of GAB, we recommend to use GAB addition of up to 40% to avoid compromising on animal performance and consumer sensory characteristics.
DOI: 10.6084/m9.figshare.11452344
title: Development of isotonic beverage with functional attributes based on extract of Myrciaria jabuticaba (Vell) Berg

description: Abstract Isotonic repositories are specially designed to promote rehydration during or after physical exercise. These beverages are processed for commercialization from synthetic flavorings and dyes with sensorial characteristics similar to those of fruits, in order to attenuate their natural acidity. The aim of the present study was to develop two formulations of isotonic drinks without synthetic dyes and with functional attributes based on concentrated hydroethanolic extracts of peel and pulp of Myrciaria jaboticaba. Determination of chemical (sodium, potassium and calcium, total phenolics, total anthocyanins, total flavonoids, total condensed tannins), physical (objective color analysis), and physical-chemical characteristics (pH, acidity, total soluble solids), as well as sensory evaluation through preference testing was carried out. In addition, the drinks presented dark red coloration, according to the chromaticity diagram. The sensory evaluation results revealed that the beverage formulated with 12% pulp extract stood out as the preferred beverage among the judges.
DOI: 10.6084/m9.figshare.11452341.v1
title: Sensory quality of meat from Santa Inês lambs fed with guava (Psidium guajava L.) agroindustrial by-product

description: Abstract The aim of this work was to determine the sensory quality (flavour, odour, tenderness, juiciness and overall acceptability) and physicochemical characteristics of meat from Santa Inês lambs fed with diets containing guava agroindustrial by-product (GAB). Was used samples of the longissimus lumborum of 40 entire males with an average slaughter weight of 32.0 kg, after approximately 105 days in a feedlot. Animals were randomly placed into four treatments (10 replicates per treatment) and fed with different levels of GAB (0, 20, 40 and 60%). Among the attributes examined, only odour was not influenced by the GAB. Inclusion of 40% GAB in diets (in place of corn) produced meat which satisfied consumer demands in terms of fresh colour, although with less intense flavour and tenderness. Although the factors juiciness and overall acceptability did not differ among the highest levels of GAB, we recommend to use GAB addition of up to 40% to avoid compromising on animal performance and consumer sensory characteristics.
DOI: 10.6084/m9.figshare.11452344.v1
title: Development of isotonic beverage with functional attributes based on extract of Myrciaria jabuticaba (Vell) Berg

description: Abstract Isotonic repositories are specially designed to promote rehydration during or after physical exercise. These beverages are processed for commercialization from synthetic flavorings and dyes with sensorial characteristics similar to those of fruits, in order to attenuate their natural acidity. The aim of the present study was to develop two formulations of isotonic drinks without synthetic dyes and with functional attributes based on concentrated hydroethanolic extracts of peel and pulp of Myrciaria jaboticaba. Determination of chemical (sodium, potassium and calcium, total phenolics, total anthocyanins, total flavonoids, total condensed tannins), physical (objective color analysis), and physical-chemical characteristics (pH, acidity, total soluble solids), as well as sensory evaluation through preference testing was carried out. In addition, the drinks presented dark red coloration, according to the chromaticity diagram. The sensory evaluation results revealed that the beverage formulated with 12% pulp extract stood out as the preferred beverage among the judges.
DOI: 10.6084/m9.figshare.11452332
title: THE ONE ANASTOMOSIS GASTRIC BYPASS TECHNIQUE: RESULTS AFTER ONE YEAR OF FOLLOW-UP

description: ABSTRACT Background: Obesity is a major health problem. One anastomosis-gastric bypass (OAGB) is a restrictive and malabsorptive weight loss surgery that carries the same characteristics of Roux-en-Y gastric bypass in its status as a weight loss mechanism; but, its results remain controversial. Aim: To describe the technique and outcomes of OAGB and its effects on weight loss and remission of comorbidities. Methods: Retrospective review of all patients who underwent OAGB procedure from January 2017 to January 2018. Patients’ baseline characteristics were recorded. The routine in follow-up were at 1, 3, 6 and 12 months. Results: A total of 51 patients underwent OAGB. The mean age was 43.8±9.3 years, mean weight was 125±31 and mean BMI was 55.8±12 kg/m2. With regard to comorbidities, 64.7% had type 2 diabetes mellitus (T2DM), 43.1% systemic arterial hypertension (SAH) and 51% dyslipidemia. The BMI decreased for 48.4±1.3 to 31±4.4 at 12 months (p=0.0001) and we obtained an average decreased of 65% excess weight loss (EWL) at 12 months of follow-up. There was improvement in the values of total cholesterol (CT) (p=0.348); triglycerides (TGC) (p=0.0001); LDL (p=0.06), HDL (p=0.029) and A1C (p=0.405). Remission of T2DM al 12 months follow-up after surgery was 57% (p=0.124), remission of SAH 37% (p=0.040) and remission of dyslipidemia of 43% (p=0.967). Conclusions: OAGB is a commonly performed and safe procedure. Short term results appear promising; however, long-term follow-up is necessary to evaluate complications and possible nutritional effects.