cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.7244546
title: Development of a hamburger-type product derived from bovine liver

description: Abstract Changes in eating habits generated a demand for processed foods. The use of bovine liver in processed foods provides nutritional enrichment; the use of oatmeal promotes moisture and fat substitution. This study evaluated hamburger-type products derived from bovine liver. Three formulations were prepared using bovine liver and containing 0%, 5%, and 10% oatmeal. The products were evaluated for moisture, protein, carbohydrates, lipids, and ash contents and presence of thermotolerant coliforms, coagulase positive staphylococci, Salmonella sp., Bacillus cereus, and Clostridium sulfite reducers. Yield percentage, sensory acceptance, and purchase intent were evaluated through child and adult sensory panels. The products with oatmeal presented lower lipid content and higher carbohydrate content than products without oatmeal. The microbiological analysis showed products with counts &lt; 10 CFU/g for thermo-tolerant coliforms and coagulase positive staphylococci, and absence of Salmonella sp., Bacillus cereus, and Clostridium sulfite reducers. The child sensory panel classified the products using hedonic terms; this group demonstrated interest in consuming the products. The adult sensory panel classified the 5% oatmeal product with the best acceptability indexes. This group demonstrated satisfactory purchase intent. It is concluded that the use of bovine liver as a raw material for the production of hamburger-type products is feasible.
DOI: 10.6084/m9.figshare.7244549.v1
title: Bibliometric Study of Balances of the Scientific Production in Special Education in the Brazilian Journal of Special Education (1999-2017)

description: ABSTRACT: This paper presents the results of a research that sought answers to the following question: how are the analyzes of scientific production in Special Education published in the Brazilian Journal of Special Education (RBEE)? In order to answer the proposed question, a research was carried out that aimed to analyze the balance of scientific production in the field of Special Education published in RBEE in order to understand how this journal has contributed to the consolidation of knowledge in the 25 years of its trajectory. The objective of this study was to analyze the balance of scientific production in the field of Special Education published in RBEE to understand how this journal has contributed to the consolidation of knowledge in the 25 years of its trajectory. The research is bibliographical and exploratory-descriptive, as it aimed to examine the quantitative and qualitative dimensions of the scientific production selected for analysis. From the methodological point of view, two types of approaches were combined: bibliometric analysis and content analysis. The data source was papers of the scientific production balance (n = 60) published in RBEE in the period between 1999 and 2017. The results obtained were analyzed in relation to the following variables present in the revisions: temporality, authors and authorships, types of review and question of research, sources of information, search strategies, selection and inclusion, document typology, periods covered by the analyzes, categories and topics addressed. The study concluded that while review studies are necessary and relevant to assess the knowledge produced in the area of Special Education, they still need to be improved in their methodological aspects. Finally, suggestions were offered to authors, editors and evaluators of scientific papers aimed at improving the balance of scientific production.
DOI: 10.7284/135083
title: Gyrocompass data collected during research cruise SKQ201910S using a Sperry NAVIGAT 2100 instrument system onboard the platform RV Sikuliaq

description: Original (unprocessed) data collected during a Field_expedition
DOI: 10.6084/m9.figshare.7244543
title: The Use of Mathematical Knowledge within Communities of Engineers. From Object to Mathematical Functionality

description: Abstract In this article, we discuss the lack of reference frames to address the mathematical functional justification demanded by other knowledge domains such as engineering. School mathematics is problematized, considering its dual function as a tool and study object, from the Social Construction of Mathematics. In this sense, with the Socioepistemological Theory of Educational Mathematics, we study the use of mathematical knowledge that emerges from the engineering communities, to form dialogue elements between mathematics and the daily engineering tasks. For this purpose, we offer three examples that question the school mathematical knowledge in school settings and in the professional engineering practices, in which mathematical uses are valued: symbiosis between prediction and simulation; Modeling of accumulation and agronomic mathematical performance.
DOI: 10.6084/m9.figshare.7244546.v1
title: Development of a hamburger-type product derived from bovine liver

description: Abstract Changes in eating habits generated a demand for processed foods. The use of bovine liver in processed foods provides nutritional enrichment; the use of oatmeal promotes moisture and fat substitution. This study evaluated hamburger-type products derived from bovine liver. Three formulations were prepared using bovine liver and containing 0%, 5%, and 10% oatmeal. The products were evaluated for moisture, protein, carbohydrates, lipids, and ash contents and presence of thermotolerant coliforms, coagulase positive staphylococci, Salmonella sp., Bacillus cereus, and Clostridium sulfite reducers. Yield percentage, sensory acceptance, and purchase intent were evaluated through child and adult sensory panels. The products with oatmeal presented lower lipid content and higher carbohydrate content than products without oatmeal. The microbiological analysis showed products with counts &lt; 10 CFU/g for thermo-tolerant coliforms and coagulase positive staphylococci, and absence of Salmonella sp., Bacillus cereus, and Clostridium sulfite reducers. The child sensory panel classified the products using hedonic terms; this group demonstrated interest in consuming the products. The adult sensory panel classified the 5% oatmeal product with the best acceptability indexes. This group demonstrated satisfactory purchase intent. It is concluded that the use of bovine liver as a raw material for the production of hamburger-type products is feasible.
DOI: 10.6084/m9.figshare.7244540
title: The effect of hot air, vacuum and microwave drying on drying characteristics, rehydration capacity, color, total phenolic content and antioxidant capacity of Kumquat (Citrus japonica)

description: Abstract Sliced kumquats were dried by using three different drying methods, microwave (375 W), hot air (70 and 80 °C), and vacuum (70 and 80 °C with 100 and 300 mbar) to determine drying characteristics, antioxidant capacity and total phenolic content and color. All color parameters (L, a, b, Cab, ΔE and h° ) changed depending on the drying methods. Page and Modified Page models are the best fitted drying methods with the highest value of R2 (0.9994) and the lowest values of RMSE (0.000635-0.000735) and χ2 (0.000010-0.000013) compared to other models. Effective moisture diffusivity values for dried kumquats ranged from 1.54 × 10-8 to 8.24 × 10-8 in vacuum drying at 70 °C-300 mbar and microwave drying at 375 W, respectively. In comparison to the fresh sample, the dried samples showed an increase in both total phenolic content and antioxidant capacity. The total phenolic content (3095.71 ± 101.41 mg GA/100g d.w) and antioxidant activity (10.51 ± 0.19 µmol TE/g d.w) with DPPH assay showed the highest levels for the vacuum drying at 70 °C-100 mbar method. Microwave dried samples had the highest antioxidant activity with CUPRAC assay as (17.58 ± 0.63 µmol TE/g d.w.). This study indicated that microwave drying and vacuum drying at 70 °C-100 mbar were able to yield high-quality kumquat slices.
DOI: 10.6084/m9.figshare.7244543.v1
title: The Use of Mathematical Knowledge within Communities of Engineers. From Object to Mathematical Functionality

description: Abstract In this article, we discuss the lack of reference frames to address the mathematical functional justification demanded by other knowledge domains such as engineering. School mathematics is problematized, considering its dual function as a tool and study object, from the Social Construction of Mathematics. In this sense, with the Socioepistemological Theory of Educational Mathematics, we study the use of mathematical knowledge that emerges from the engineering communities, to form dialogue elements between mathematics and the daily engineering tasks. For this purpose, we offer three examples that question the school mathematical knowledge in school settings and in the professional engineering practices, in which mathematical uses are valued: symbiosis between prediction and simulation; Modeling of accumulation and agronomic mathematical performance.
DOI: 10.6084/m9.figshare.7244534
title: Nutritional profile and benefits of avocado oil (Persea americana ): an integrative review

description: Abstract The aim of this study was to carry out an integrative review on the quality of the lipid profile and bioactive compounds present in avocado oil, as well as its potential benefits to human health. Papers were identified, published in the Scopus, PubMed, Lilacs, SciELO and Web of Science databases, as well as in the Digital Thesis and Dissertation Library. The survey found data on the lipid profiles and bioactive contents of avocado oils extracted from the varieties Margarida, Quintal, Fortuna, Ouro Verde, Hass and Fuerte. Avocado oil is characterized by high levels of monounsaturated fatty acids (60%), intermediate contents of saturated fatty acids (24%) and low contents of polyunsaturated fatty acids (16%). The fatty acid oleic acid (omega-9) is the one with the highest concentration (approximately 55%). The major sterols, tocopherols and carotenoids found were β-sitosterol, α-tocopherol and lutein, respectively. Avocado oil has physicochemical properties similar to those of olive oil. In animal models, it is able to prevent the cerebral and hepatic mitochondrial dysfunction induced by diabetes, associated with a reduction in oxidative stress, LDL-c and lipid peroxidation. Its benefits are attributed mainly to the oleic acid concentrations for their cardio-protective activity, β-sitosterol for its anti-inflammatory properties, and α-tocopherol and lutein for their antioxidant properties. Thus avocado oil stands out for its high contents of monounsaturated fatty acids and bioactive compounds such as tocopherols, carotenoids and phytosterols. Analyses in animal models coupled with quality and safety analyses have attested to the benefits of avocado oil and the possibility of introducing it for edible use, replacing inferior quality oils and creating a new gastronomic alternative for the consumer.
DOI: 10.6084/m9.figshare.7244537
title: Optimization of the spray drying process conditions for acerola and seriguela juice mix

description: Abstract The spray drying process of a mixed juice of acerola and seriguela was optimized using a 2 4 full factorial design with 16 factorial points and 3 central points. The independent variables were different levels of inlet temperature (110°, 140° and 170 °C), feed flow (0.36, 0.60 and 0.84 L/h), amount of maltodextrin (14-26%) and maltodextrin dextrose equivalent (DE) (5, 10 and 15 DE). The responses were water activity (Aw), moisture content (MC), hygroscopicity (Hyg), powder recovery (PR) and retention of ascorbic acid (RAA). After optimization, an acceptance test and multiple comparison test were performed. Temperature exerted a great influence on Aw, MC and RAA. The optimal drying conditions to obtain acerola and seriguela juice mix powder were an inlet temperature of 140 °C, a flow rate of 0.60 L/h, 20% maltodextrin 10 DE. There was no significant difference in the acceptance of the quality attributes or in the multiple comparison test between the nectars made with the juice mix powder. Acceptance was approximately 70%. Therefore, this acerola and seriguela mix powder can be considered a good source of ascorbic acid and a potential ingredient for the food industry.
DOI: 10.6084/m9.figshare.7244540.v1
title: The effect of hot air, vacuum and microwave drying on drying characteristics, rehydration capacity, color, total phenolic content and antioxidant capacity of Kumquat (Citrus japonica)

description: Abstract Sliced kumquats were dried by using three different drying methods, microwave (375 W), hot air (70 and 80 °C), and vacuum (70 and 80 °C with 100 and 300 mbar) to determine drying characteristics, antioxidant capacity and total phenolic content and color. All color parameters (L, a, b, Cab, ΔE and h° ) changed depending on the drying methods. Page and Modified Page models are the best fitted drying methods with the highest value of R2 (0.9994) and the lowest values of RMSE (0.000635-0.000735) and χ2 (0.000010-0.000013) compared to other models. Effective moisture diffusivity values for dried kumquats ranged from 1.54 × 10-8 to 8.24 × 10-8 in vacuum drying at 70 °C-300 mbar and microwave drying at 375 W, respectively. In comparison to the fresh sample, the dried samples showed an increase in both total phenolic content and antioxidant capacity. The total phenolic content (3095.71 ± 101.41 mg GA/100g d.w) and antioxidant activity (10.51 ± 0.19 µmol TE/g d.w) with DPPH assay showed the highest levels for the vacuum drying at 70 °C-100 mbar method. Microwave dried samples had the highest antioxidant activity with CUPRAC assay as (17.58 ± 0.63 µmol TE/g d.w.). This study indicated that microwave drying and vacuum drying at 70 °C-100 mbar were able to yield high-quality kumquat slices.
DOI: 10.7284/135084
title: Gyrocompass data collected during research cruise SKQ201910S using a Sperry NAVIGAT 2100 instrument system onboard the platform RV Sikuliaq

description: Original (unprocessed) data collected during a Field_expedition
DOI: 10.6084/m9.figshare.7244537.v1
title: Optimization of the spray drying process conditions for acerola and seriguela juice mix

description: Abstract The spray drying process of a mixed juice of acerola and seriguela was optimized using a 2 4 full factorial design with 16 factorial points and 3 central points. The independent variables were different levels of inlet temperature (110°, 140° and 170 °C), feed flow (0.36, 0.60 and 0.84 L/h), amount of maltodextrin (14-26%) and maltodextrin dextrose equivalent (DE) (5, 10 and 15 DE). The responses were water activity (Aw), moisture content (MC), hygroscopicity (Hyg), powder recovery (PR) and retention of ascorbic acid (RAA). After optimization, an acceptance test and multiple comparison test were performed. Temperature exerted a great influence on Aw, MC and RAA. The optimal drying conditions to obtain acerola and seriguela juice mix powder were an inlet temperature of 140 °C, a flow rate of 0.60 L/h, 20% maltodextrin 10 DE. There was no significant difference in the acceptance of the quality attributes or in the multiple comparison test between the nectars made with the juice mix powder. Acceptance was approximately 70%. Therefore, this acerola and seriguela mix powder can be considered a good source of ascorbic acid and a potential ingredient for the food industry.
DOI: 10.6084/m9.figshare.7244531
title: The Constitution of the Field of Special Education Expressed in the Brazilian Journal of Special Education - Rbee (1992-2017)

description: ABSTRACT: The purpose of this paper is to present, analyze and discuss the constitution of the field of Special Education, having the texts published by the Brazilian Journal of Special Education - RBEE- from 1992 to 2017 as its source. Through this selected source, it was possible to elaborate a trend balance regarding the subjects that produce the discourses disseminated by the journal, as well as the subjects and policies that these narratives produce and the way in which they are produced. In order to do so, among the total of published texts, those which presented a broad discussion on Special Education were selected through three axes of entry: who produced the papers, what was produced and by what means these narratives were produced. The collected data were organized through indicators that fed the database allowing both the elaboration of tables and the analysis of the main trends of this production from its launch until the year 2017, having Pierre Bourdieu's studies as theoretical reference, specifically the notions of field and language. The highlighted results of this analysis are the high incidence of productions in the Southeastern region of Brazil, coming from authors with a doctorate degree in the academic field related to education, culminating with the analysis of terms that designate the population assisted by Special Education and that express the dispute over the scientific authority of this field of investigation.
DOI: 10.6084/m9.figshare.7244534.v1
title: Nutritional profile and benefits of avocado oil (Persea americana ): an integrative review

description: Abstract The aim of this study was to carry out an integrative review on the quality of the lipid profile and bioactive compounds present in avocado oil, as well as its potential benefits to human health. Papers were identified, published in the Scopus, PubMed, Lilacs, SciELO and Web of Science databases, as well as in the Digital Thesis and Dissertation Library. The survey found data on the lipid profiles and bioactive contents of avocado oils extracted from the varieties Margarida, Quintal, Fortuna, Ouro Verde, Hass and Fuerte. Avocado oil is characterized by high levels of monounsaturated fatty acids (60%), intermediate contents of saturated fatty acids (24%) and low contents of polyunsaturated fatty acids (16%). The fatty acid oleic acid (omega-9) is the one with the highest concentration (approximately 55%). The major sterols, tocopherols and carotenoids found were β-sitosterol, α-tocopherol and lutein, respectively. Avocado oil has physicochemical properties similar to those of olive oil. In animal models, it is able to prevent the cerebral and hepatic mitochondrial dysfunction induced by diabetes, associated with a reduction in oxidative stress, LDL-c and lipid peroxidation. Its benefits are attributed mainly to the oleic acid concentrations for their cardio-protective activity, β-sitosterol for its anti-inflammatory properties, and α-tocopherol and lutein for their antioxidant properties. Thus avocado oil stands out for its high contents of monounsaturated fatty acids and bioactive compounds such as tocopherols, carotenoids and phytosterols. Analyses in animal models coupled with quality and safety analyses have attested to the benefits of avocado oil and the possibility of introducing it for edible use, replacing inferior quality oils and creating a new gastronomic alternative for the consumer.
DOI: 10.7284/135094
title: INS (Inertial Navigation System) data collected during research cruise SKQ201910S using a Kongsberg Seapath 320+ instrument system onboard the platform RV Sikuliaq

description: Original (unprocessed) data collected during a Field_expedition
DOI: 10.6084/m9.figshare.7244528
title: Effects of cow, goat, and buffalo milk on the characteristics of cream cheese with whey retention

description: Abstract Although cow milk is the most widely used dairy product, the milk of other animals presents characteristics relevant to the development of these products. Goat milk has higher digestibility and a lower incidence of allergic reactions than cow milk, while buffalo milk has higher levels of lipids, proteins and lactose. The objective of this work was to elaborate and evaluate the physicochemical, technological, microbiological and sensory characteristics of cream cheese formulations elaborated with different proportions of cow, goat and buffalo milk without whey removal. The milk mixture was allowed to produce cream cheese with high levels of ashes and proteins, and despite the retention of the whey, no occurrence of syneresis was observed in the formulations. The formulation elaborated with 33.33% of each type of milk obtained the highest positive intent to purchase, the highest acceptability index for overall impression and the highest score for the flavor attribute. Considering the number of probiotic microorganisms present in the cream cheese composition, the developed product can be considered a functional food. It is possible to prepare cream cheese with different types of milk and whey retention, creating a competitive product for the market and an alternative for the industry.
DOI: 10.6084/m9.figshare.7244528.v1
title: Effects of cow, goat, and buffalo milk on the characteristics of cream cheese with whey retention

description: Abstract Although cow milk is the most widely used dairy product, the milk of other animals presents characteristics relevant to the development of these products. Goat milk has higher digestibility and a lower incidence of allergic reactions than cow milk, while buffalo milk has higher levels of lipids, proteins and lactose. The objective of this work was to elaborate and evaluate the physicochemical, technological, microbiological and sensory characteristics of cream cheese formulations elaborated with different proportions of cow, goat and buffalo milk without whey removal. The milk mixture was allowed to produce cream cheese with high levels of ashes and proteins, and despite the retention of the whey, no occurrence of syneresis was observed in the formulations. The formulation elaborated with 33.33% of each type of milk obtained the highest positive intent to purchase, the highest acceptability index for overall impression and the highest score for the flavor attribute. Considering the number of probiotic microorganisms present in the cream cheese composition, the developed product can be considered a functional food. It is possible to prepare cream cheese with different types of milk and whey retention, creating a competitive product for the market and an alternative for the industry.
DOI: 10.6084/m9.figshare.7244531.v1
title: The Constitution of the Field of Special Education Expressed in the Brazilian Journal of Special Education - Rbee (1992-2017)

description: ABSTRACT: The purpose of this paper is to present, analyze and discuss the constitution of the field of Special Education, having the texts published by the Brazilian Journal of Special Education - RBEE- from 1992 to 2017 as its source. Through this selected source, it was possible to elaborate a trend balance regarding the subjects that produce the discourses disseminated by the journal, as well as the subjects and policies that these narratives produce and the way in which they are produced. In order to do so, among the total of published texts, those which presented a broad discussion on Special Education were selected through three axes of entry: who produced the papers, what was produced and by what means these narratives were produced. The collected data were organized through indicators that fed the database allowing both the elaboration of tables and the analysis of the main trends of this production from its launch until the year 2017, having Pierre Bourdieu's studies as theoretical reference, specifically the notions of field and language. The highlighted results of this analysis are the high incidence of productions in the Southeastern region of Brazil, coming from authors with a doctorate degree in the academic field related to education, culminating with the analysis of terms that designate the population assisted by Special Education and that express the dispute over the scientific authority of this field of investigation.