cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.14290677.v1
title: Rheological characterization and stability study of an emulsion made with a dairy by-product enriched with omega-3 fatty acids

description: This study involved a rheological characterization of a W/O emulsion manufactured on a pilot scale using omega-3 fatty acids as part of the oil phase and butter milk as the emulsifier. Polyunsaturated omega-3 fatty acids are essential to prevent cardiovascular diseases, improve pulmonary function and also form part of the neurological structure. Buttermilk is a by-product of the dairy industry and has a high organic load which possesses surfactant properties and constitutes a good substitute for conventional emulsifiers in the food industry. The microstructural nature of the emulsion was characterized from the viscoelastic parameters and mechanical spectra. The linear viscoelastic range was determined, from which the maximum stress that the emulsion could withstand from the processing conditions without altering its microstructure was established. In addition, the storage stability of the emulsion was studied to instrumentally predict the rheological behaviour before sensory destabilization of the emulsion was observed. At the frequencies used, a significant decrease in dynamic viscoelastic parameters was periodically observed (G 'and G''), showing a structural change during storage. Furthermore, a coalescence phenomenon was observed after 18 months. The formulation with added omega-3 fatty acids and buttermilk provided a basis for obtaining a functional food as well as adding value to an industrial by-product.
DOI: 10.6084/m9.figshare.14290682.v1
title: RAMOS SYSTEM: METHOD FOR MULTIMODAL CAPTURE OF COLLABORATIVE WRITING PROCESSES IN PAIRS IN REAL TIME AND SPACE IN THE CLASSROOM

description: ABSTRACT: A large number of studies on real-time writing processes apply methods and techniques for data collection, under experimental methodological conditions. This article presents a multimodal capture system (visual, audio and written), which provides the researcher with simultaneous information of the writing process across the time and space of the classroom (ecological and didactic context). Visual recording is done through video cameras, capturing the context of the classroom and the interaction between students and teacher; audio recording is done through digital recorders and microphones, capturing the spontaneous speech of the writing process of students and the dialogue between the participants; the written registration is performed through smart pens and the HandSpy program, capturing the pen strokes on the sheet of paper. We describe each of these instruments, how they are used and the synchronization technique, generating a single media (film-synchronized). To illustrate how the Ramos System works, its importance and the advantages it offers to better understand the process of textual production (textual genesis) in didactic and ecological context, we present a qualitative and microgenetic analysis of pauses made by a pair of students (9 years old) while writing an invented story.
DOI: 10.6084/m9.figshare.14290693
title: Ozone saturation in a column containing peanut kernels and the effect on quality

description: Summary The objective of this study was to evaluate the ozone saturation process in a column containing peanuts and the effect on product quality. Peanuts with a moisture content of about 6.8% (w.b.) were used, packed in cylindrical PVC containers with 1.10 m in height and 15 cm in diameter. Ozone was injected into the base of the cylindrical column and the corresponding values adopted for the heights of the grain columns were 0.25, 0.50 and 0.75 m. The peanuts were ozonized at concentrations of 1.59 and 2.78 mg L–1, a temperature of 25 °C and a gas flow rate of 5.0 L min–1. The ozone saturation times and concentrations were determined and also the quality of the ozonized peanuts. For peanut kernels ozonated at a concentration of 1.59 mg L–1, saturation times ranging between 222 and 449 min were obtained. Regarding the CSat/C0 ratio, values between 0.32 and 0.48 were obtained. For peanut kernels ozonated at a concentration of 2.78 mg L–1, saturation times between 78 and 251 min were obtained, and the CSat/C0 ratio for an initial concentration of 2.78 mg L-1 was between 0.46 and 0.81. It was concluded from the results that an increase in height of the peanut kernel column resulted in an increased saturation time and decreased saturation concentration. There was no change in product quality during the ozonation process.
DOI: 10.6084/m9.figshare.14290693.v1
title: Ozone saturation in a column containing peanut kernels and the effect on quality

description: Summary The objective of this study was to evaluate the ozone saturation process in a column containing peanuts and the effect on product quality. Peanuts with a moisture content of about 6.8% (w.b.) were used, packed in cylindrical PVC containers with 1.10 m in height and 15 cm in diameter. Ozone was injected into the base of the cylindrical column and the corresponding values adopted for the heights of the grain columns were 0.25, 0.50 and 0.75 m. The peanuts were ozonized at concentrations of 1.59 and 2.78 mg L–1, a temperature of 25 °C and a gas flow rate of 5.0 L min–1. The ozone saturation times and concentrations were determined and also the quality of the ozonized peanuts. For peanut kernels ozonated at a concentration of 1.59 mg L–1, saturation times ranging between 222 and 449 min were obtained. Regarding the CSat/C0 ratio, values between 0.32 and 0.48 were obtained. For peanut kernels ozonated at a concentration of 2.78 mg L–1, saturation times between 78 and 251 min were obtained, and the CSat/C0 ratio for an initial concentration of 2.78 mg L-1 was between 0.46 and 0.81. It was concluded from the results that an increase in height of the peanut kernel column resulted in an increased saturation time and decreased saturation concentration. There was no change in product quality during the ozonation process.
DOI: 10.6084/m9.figshare.14290697
title: Magnesium capability to attenuate the toxicity of aluminum on the growth of Saccharomyces cerevisiae PE-2

description: Summary The magnesium (Mg) capability to attenuate the toxicity of aluminum (Al) for the trehalose content, anaerobic growth, viability and budding rate of Saccharomyces cerevisiae, was studied in this work. Fermentations were carried out in triplicate with sterilized and diluted sugar cane media (4% total reducing sugars/pH 4.0) containing different Al (0.0, 50, 100 and 150 mg L-1) and Mg (0.0, 50 and 100 mg L-1) concentrations. The media were inoculated with 1 mL of 1% (wet basis) yeast suspension and incubated at 30ºC, 70 rpm for 20 hours in orbital shaker. At specific times during fermentation portions of cell suspension were taken out and the biomass concentration, yeast viability, budding rate and trehalose content on cells determined. The increase of Al levels, from 0.0 up to 150 mg L-1, showed a reduction on the yeast growth of approximately 95%, 55% and 18% as Mg increased from 0.0 to 50 and 100 mg L-1, respectively. The trehalose content experienced its lowest reduction when greater amounts of Mg were added to the fermentation process. Cell viability showed greater reductions as the content of Al in the media increased. Magnesium effectively protected yeast cells against the deleterious effects of Al on cell growth, viability, budding and trehalose content.
DOI: 10.6084/m9.figshare.5670538
title: The presence of polycyclic aromatic hydrocarbons in food products and their relationship with the cooking method and nature of the food

description: Abstract Polycyclic Aromatic Hydrocarbons (PAH) can be associated with carcinogenesis in humans. These elements enter the body via the gastrointestinal tract, making the diet an important contamination route. The objective of this review was to analyze the comprehensive relationship between the formation/ingestion of these compounds and the diet. A significant association was found between the cooking method and the increase in PAH levels in foods and the formation of new compounds. The thermal source applied, food composition, type of oil, especially in the frying processes, as well as the type of treatment used before cooking, influenced the PAH content in the final product. Brazilian legislation for these compounds is not comprehensive and the need to expand national standards becomes even more evident when this issue is seen as a matter of Food Safety.
DOI: 10.6084/m9.figshare.14290690
title: TWO-DIMENSIONAL SOCIORHETORICAL ORGANIZATION OF THE DIGITAL GENRE HOMEPAGE IN DISCIPLINES OF AN ONLINE COURSE

description: ABSTRACT: In this work, we analyze the sociorhetorical organization of homepages in online disciplines within a two-dimensional perspective on genre analysis (ASKEHAVE; NIELSEN, 2004). In Crescitelli and Campos (2015), we analyzed homepages of a distance undergraduate course based on Swales (1990), examining their sociorhetorical organization and the steps and rhetorical moves that constituted them. Now, we examine the same homepages in a two-dimensional perspective, in order to investigate, in the reading and navigating modes, the communicative purposes and the functional units (rhetorical moves and links) and the rhetorical strategies employed to fulfil them. As for the links, we draw on Adam's (1992) textual sequence theory and examine the predominant sequences in the articulation of hypertextual lexies. We focus on studies of genre as social action (MILLER, 2009a, 2009b, 2009c; BAZERMAN, 2006, 2009a, 2009b; SWALES, 1990; BHATIA, 1993), digital textual genre (MARCUSCHI, 2010; ASKEHAVE, NIELSEN, 2004), and hypertext (LEMKE, 2002; FINNEMANN, 1999). It is a case study based on the observation and description of a phenomenon in a specific context (MARTINS, 2008; YIN, 2005, 1984; TRIVIÑOS, 1987). The results show that knowing the sociorhetorical organization in the homepage genre enables the organization of the pedagogical content targeted at the interests and needs of users, contributing to students’ involvement with the educational process.
DOI: 10.6084/m9.figshare.14290690.v1
title: TWO-DIMENSIONAL SOCIORHETORICAL ORGANIZATION OF THE DIGITAL GENRE HOMEPAGE IN DISCIPLINES OF AN ONLINE COURSE

description: ABSTRACT: In this work, we analyze the sociorhetorical organization of homepages in online disciplines within a two-dimensional perspective on genre analysis (ASKEHAVE; NIELSEN, 2004). In Crescitelli and Campos (2015), we analyzed homepages of a distance undergraduate course based on Swales (1990), examining their sociorhetorical organization and the steps and rhetorical moves that constituted them. Now, we examine the same homepages in a two-dimensional perspective, in order to investigate, in the reading and navigating modes, the communicative purposes and the functional units (rhetorical moves and links) and the rhetorical strategies employed to fulfil them. As for the links, we draw on Adam's (1992) textual sequence theory and examine the predominant sequences in the articulation of hypertextual lexies. We focus on studies of genre as social action (MILLER, 2009a, 2009b, 2009c; BAZERMAN, 2006, 2009a, 2009b; SWALES, 1990; BHATIA, 1993), digital textual genre (MARCUSCHI, 2010; ASKEHAVE, NIELSEN, 2004), and hypertext (LEMKE, 2002; FINNEMANN, 1999). It is a case study based on the observation and description of a phenomenon in a specific context (MARTINS, 2008; YIN, 2005, 1984; TRIVIÑOS, 1987). The results show that knowing the sociorhetorical organization in the homepage genre enables the organization of the pedagogical content targeted at the interests and needs of users, contributing to students’ involvement with the educational process.
DOI: 10.6084/m9.figshare.14290697.v1
title: Magnesium capability to attenuate the toxicity of aluminum on the growth of Saccharomyces cerevisiae PE-2

description: Summary The magnesium (Mg) capability to attenuate the toxicity of aluminum (Al) for the trehalose content, anaerobic growth, viability and budding rate of Saccharomyces cerevisiae, was studied in this work. Fermentations were carried out in triplicate with sterilized and diluted sugar cane media (4% total reducing sugars/pH 4.0) containing different Al (0.0, 50, 100 and 150 mg L-1) and Mg (0.0, 50 and 100 mg L-1) concentrations. The media were inoculated with 1 mL of 1% (wet basis) yeast suspension and incubated at 30ºC, 70 rpm for 20 hours in orbital shaker. At specific times during fermentation portions of cell suspension were taken out and the biomass concentration, yeast viability, budding rate and trehalose content on cells determined. The increase of Al levels, from 0.0 up to 150 mg L-1, showed a reduction on the yeast growth of approximately 95%, 55% and 18% as Mg increased from 0.0 to 50 and 100 mg L-1, respectively. The trehalose content experienced its lowest reduction when greater amounts of Mg were added to the fermentation process. Cell viability showed greater reductions as the content of Al in the media increased. Magnesium effectively protected yeast cells against the deleterious effects of Al on cell growth, viability, budding and trehalose content.
DOI: 10.6084/m9.figshare.14290700
title: A survey on the composition of wines made with grapes produced by an organic system

description: Summary There is concern about the health problems caused by pesticides in humans, which has led some grape producers to adopt organic procedures in their vineyards, and a certain amount of these grapes are directed to winemaking. Despite the approval awarded to this organic grape production by the certified organizations, there has been a demand to carry out a survey to determine the physicochemical composition of the wine derived from these products. Some of these wines were made from a single grape variety and others from more than one. For this survey, the samples consisted of five bottles of each type of wine, acquired from wineries and supermarkets in the Serra Gaúcha region, RS, Brazil. The analyses were carried out by physicochemical methods: volatile compounds by gas chromatography; minerals and trace elements by inductively coupled plasma optical emission spectrometry; and pesticide residues by liquid chromatography-mass spectrometry. The results showed that in general the physicochemical composition of these wines was within the limits established by Brazilian legislation. The mineral and trace element concentrations were very low and pesticide residues were not detected (MRL = 10 μg.kg–1) in any of the wines.
DOI: 10.6084/m9.figshare.14290703
title: SECOND LANGUAGE ACQUISITION: THE STATE OF THE ART OF LIBRAS

description: ABSTRACT: This paper presents a synthesis of the academic production in the field of second language acquisition (SLA) and that deal with the Brazilian Sign Language (Libras). First, a temporal cut from the years of 2008 to 2018 is proposed. Then, we summarize the quantity of productions and briefly present the content of the studies that are available in virtual catalogs. In the section dealing with the quantitative expression, we organize the productions taking into account the years and the academic genres, as well as the distribution of subjects that are debated in the field of SLA regarding Libras. Finally, we conclude that 2016 and 2018 presented the largest number of publications on the topic, with studies on language policies. In the next section, we summarize the studies and present them in five main categories: language policies, pedagogical practice for the teaching of Libras as a second language (L2), learning of Libras as L2, the presence of Libras in the scenario of basic education, and the teacher of Libras as L2
DOI: 10.6084/m9.figshare.14290700.v1
title: A survey on the composition of wines made with grapes produced by an organic system

description: Summary There is concern about the health problems caused by pesticides in humans, which has led some grape producers to adopt organic procedures in their vineyards, and a certain amount of these grapes are directed to winemaking. Despite the approval awarded to this organic grape production by the certified organizations, there has been a demand to carry out a survey to determine the physicochemical composition of the wine derived from these products. Some of these wines were made from a single grape variety and others from more than one. For this survey, the samples consisted of five bottles of each type of wine, acquired from wineries and supermarkets in the Serra Gaúcha region, RS, Brazil. The analyses were carried out by physicochemical methods: volatile compounds by gas chromatography; minerals and trace elements by inductively coupled plasma optical emission spectrometry; and pesticide residues by liquid chromatography-mass spectrometry. The results showed that in general the physicochemical composition of these wines was within the limits established by Brazilian legislation. The mineral and trace element concentrations were very low and pesticide residues were not detected (MRL = 10 μg.kg–1) in any of the wines.
DOI: 10.6084/m9.figshare.14290703.v1
title: SECOND LANGUAGE ACQUISITION: THE STATE OF THE ART OF LIBRAS

description: ABSTRACT: This paper presents a synthesis of the academic production in the field of second language acquisition (SLA) and that deal with the Brazilian Sign Language (Libras). First, a temporal cut from the years of 2008 to 2018 is proposed. Then, we summarize the quantity of productions and briefly present the content of the studies that are available in virtual catalogs. In the section dealing with the quantitative expression, we organize the productions taking into account the years and the academic genres, as well as the distribution of subjects that are debated in the field of SLA regarding Libras. Finally, we conclude that 2016 and 2018 presented the largest number of publications on the topic, with studies on language policies. In the next section, we summarize the studies and present them in five main categories: language policies, pedagogical practice for the teaching of Libras as a second language (L2), learning of Libras as L2, the presence of Libras in the scenario of basic education, and the teacher of Libras as L2
DOI: 10.6084/m9.figshare.14290705
title: Sprouts of genetic soybean lines: evaluation of chemical-physical properties

description: Summary Soybean sprouts are vegetables for direct consumption obtained from germinated grains, which have been used for centuries in Eastern countries. Their nutritional characteristics and ease of production have attracted the attention of consumers from Western countries. Small seeds with high germinating power and vigour are inherent qualities for shoot production. At the Brazilian Agricultural Research Corporation - Embrapa, these characteristics have been considered in the genetic breeding program to obtain special soybean cultivars for human consumption. The aim of this study was to produce and characterize the quality of soybean sprouts from the genetic lines BRM09-10505, BRM10-60599 and PF133002, in comparison with the cultivar BRS 216, which was developed for use as sprouts and natto. Trays placed in a growth chamber (25 °C and 99% relative humidity) were used for produce the sprouts. The protein, lipid, ash, isoflavones, Kunitz trypsin inhibitor and phytic acid contents were analysed in the seeds and sprouts. The length and weight of the sprouts were also determined. Seeds of the line BRM09-10505 showed 95% germinating power followed by BRS 216 (93%) and the other lines (88% on average). Germination, by mobilizing chemical compounds, increased the protein (8.96%) and isoflavone (56.00%) contents, and reduced the concentrations of the Kunitz trypsin inhibitor (26.91%) and phytic acid (13.78%). The cultivar BRS 216 presented the highest protein content in the seeds (41.96 g.100 g-1) and sprouts (47.70 g.100 g-1). The line BRM09-10505 had the highest trypsin inhibitor content in the seeds (27.56 mg IT g-1) and in the sprouts (19.62 mg IT g-1); the highest total isoflavone contents in the seeds (340.10 mg.100g -1) and in the sprouts (406.38 mg.100 g-1); and the lowest phytic acid content in the sprouts (1.13 g. 100 g-1). After four days of germination, the length and weight of the sprouts were, respectively, 8.03 cm and 214.36 g for line BRM09-10505 and 7.31 cm and 140.93 g for BRS 216. Of the lines tested, BRM09-10505 showed good potential for sprout production.
DOI: 10.6084/m9.figshare.14290705.v1
title: Sprouts of genetic soybean lines: evaluation of chemical-physical properties

description: Summary Soybean sprouts are vegetables for direct consumption obtained from germinated grains, which have been used for centuries in Eastern countries. Their nutritional characteristics and ease of production have attracted the attention of consumers from Western countries. Small seeds with high germinating power and vigour are inherent qualities for shoot production. At the Brazilian Agricultural Research Corporation - Embrapa, these characteristics have been considered in the genetic breeding program to obtain special soybean cultivars for human consumption. The aim of this study was to produce and characterize the quality of soybean sprouts from the genetic lines BRM09-10505, BRM10-60599 and PF133002, in comparison with the cultivar BRS 216, which was developed for use as sprouts and natto. Trays placed in a growth chamber (25 °C and 99% relative humidity) were used for produce the sprouts. The protein, lipid, ash, isoflavones, Kunitz trypsin inhibitor and phytic acid contents were analysed in the seeds and sprouts. The length and weight of the sprouts were also determined. Seeds of the line BRM09-10505 showed 95% germinating power followed by BRS 216 (93%) and the other lines (88% on average). Germination, by mobilizing chemical compounds, increased the protein (8.96%) and isoflavone (56.00%) contents, and reduced the concentrations of the Kunitz trypsin inhibitor (26.91%) and phytic acid (13.78%). The cultivar BRS 216 presented the highest protein content in the seeds (41.96 g.100 g-1) and sprouts (47.70 g.100 g-1). The line BRM09-10505 had the highest trypsin inhibitor content in the seeds (27.56 mg IT g-1) and in the sprouts (19.62 mg IT g-1); the highest total isoflavone contents in the seeds (340.10 mg.100g -1) and in the sprouts (406.38 mg.100 g-1); and the lowest phytic acid content in the sprouts (1.13 g. 100 g-1). After four days of germination, the length and weight of the sprouts were, respectively, 8.03 cm and 214.36 g for line BRM09-10505 and 7.31 cm and 140.93 g for BRS 216. Of the lines tested, BRM09-10505 showed good potential for sprout production.
DOI: 10.6084/m9.figshare.14290708
title: Chemicals and antioxidant activity analisys in Hibiscus rosa-sinensis L. (mimo-de-venus) and Hibiscus syriacus L. (hibiscus-the-syrian)

description: Summary Hibiscus rosa-sinensis L. and Hibiscus syriacus L., Malvaceae family, are used ornamentally and in international gastronomy, but in recent years has been gaining ground as non-conventional edible flowers on alternative food consumption. This study aimed to quantify chemical composition, pectin and phytochemical compounds of these hibiscus varieties compared to the detected antioxidant potential. Samples of flowers were collected in an agroecological property in Porto Alegre, RS, in the first half of 2013. Specific bromatological methods were used for each nutrient, in wet and dry basis, and the phytochemical analysis was prepared with fresh flowers in three distinct repetitions. The phytochemical compounds quantification (total polyphenols, anthocyanins and ascorbic acid) showed that the evaluated samples have high correlation in the effect of the antioxidant activity and their chemical properties showed significant nutritional values and may be used as food source with potential for health maintenance and protection from diseases.