cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.7507160.v1
title: Enzyme activity and biochemical changes during production of Lentinula edodes (Berk.) Pegler

description: Abstract Shiitake is an important edible and medicinal mushroom cultivated worldwide. Its cultivation involves a complex process of browning that precedes the primordia initiation. The present work through the evaluation of enzymes, lectin and β-glucan during the cultivation cycle of Lentinula edodes, the degradation of cellulose, hemicellulose and lignin, attempted to correlate these with mushroom yield. Strains UFLA-LE1, UFLA-LE2 and UFLA-LE6 consumed significantly more hemicelluloses than the other three strains with strain LE5 consuming significantly the most lignin of all six strains. Strains UFLA-LE4 and UFLA-LE6 were significantly the most productive. The laccase activity increased continuously until the end of the cultivation for all strains. Manganese peroxidase activities, except for UFLA-LE3, remained relatively stable. On the other hand, lignin peroxidase was the main lignin-modifying enzyme with much higher activity compared to laccase and manganese peroxidase. Tyrosinase activity was stable at an elevated level during the cultivation cycle, dramatically reaching the highest activity at the end of the cultivation period. The amounts of lectin and β-glucan varied greatly depending on the strain and the time of cultivation. Despite the many differences between strains in all evaluated parameters no direct association to the browning process was observed.
DOI: 10.6084/m9.figshare.7507154
title: Kinetic parameters of lipid oxidation in third generation (3G) snacks and its influence on shelf-life

description: Abstract In food systems, lipid oxidation is one of the most important factors affecting food quality, nutrition, safety, color and consumer acceptance. The objective of this study was to determine the kinetic parameters of lipid oxidation and its influence in the shelf life of third generation (3G) snacks stored in three types of packaging (polyethylene, polypropylene + Kraft paper, and polyethylene + polypropylene) at 25 °C and 40 °C. The peroxide value was the quality parameter selected and monitored for a 60 day period using a spectrophotometric technique. Based on the Arrhenius equation and activated complex theory, reaction rate constants (k), activation energies (Ea), Q10 factors, activation enthalpies (∆H‡), and activation entropies (∆S‡ ) for oxidative stability in 3G snacks were calculated. Results showed that oxidation phenomena can occur in the 3G snacks and affect its shelf-life. Packaging C (polyethylene + polypropylene) was the most appropriate for the storage of this kind of product. Finally, the shelf life of the analyzed pellets was longer than one year at 25 °C and it may be extended with the appropriate mix of packaging materials.
DOI: 10.7284/101561
title: Gravimeter data collected during research cruise KN195-12 using a Bell BGM-3 instrument system onboard the platform RV Knorr

description: Original (unprocessed) data collected during a Field_expedition
DOI: 10.6084/m9.figshare.7507151
title: Effect of the degree of acetylation, plasticizer concentration and relative humidity on cassava starch films properties

description: Abstract The objective of this study was to develop films with reduced hygroscopicity and improved mechanical properties from acetylated cassava starch. For that, an acetylation procedure using acetic anhydride as the esterification reagent was performed, resulting in starch acetates with degrees of substitution (DS) of 0.6 (S0.6) and 1.1 (S1.1). Twelve films formulations were studied: native cassava starch (S), starch acetate S0.6 and S1.1, with two glycerol concentrations (0.25 g.100 g-1 (25) and 0.30 g.100 g-1 (30)). The films were conditioned at the relative humidities (RH) of 58% and 75% for 96 h before characterization. Water vapor permeability, water solubility, water sorption isotherms, microstructural analyses, and mechanical properties in different relative humidity and different glycerol concentration were performed. Starch acetate films (S1.1) resulted in lower water vapor permeability (2.35 ± 0.26 × 10-7g/m.s.Pa) and water solubility (21.2 ± 0.16 g.100 g-1) than native starch films (3.79 ± 0.26 × 10-7 g/m.s.Pa and 25.46 ± 0.12 g.100 g-1). S0.6 films showed higher tensile strength (8.42 ± 0.84 MPa) than S1.1 films (6.93 ± 0.55 MPa). The results indicated that acetylated starch can be used to produce films with improved mechanical properties, with less water solubility and permeability to water vapor, especially when starch acetate with 0.6 DS and low glycerol concentration are used. Chemical compounds used in this article: Starch, acetate (PubChem CID: 24832118); Acetic acid (PubChem CID: 176); Acetic anhydride (PubChem CID: 7918); Sulfuric acid (PubChem CID: 1118); Glycerol (PubChem CID: 753).
DOI: 10.6084/m9.figshare.7507154.v1
title: Kinetic parameters of lipid oxidation in third generation (3G) snacks and its influence on shelf-life

description: Abstract In food systems, lipid oxidation is one of the most important factors affecting food quality, nutrition, safety, color and consumer acceptance. The objective of this study was to determine the kinetic parameters of lipid oxidation and its influence in the shelf life of third generation (3G) snacks stored in three types of packaging (polyethylene, polypropylene + Kraft paper, and polyethylene + polypropylene) at 25 °C and 40 °C. The peroxide value was the quality parameter selected and monitored for a 60 day period using a spectrophotometric technique. Based on the Arrhenius equation and activated complex theory, reaction rate constants (k), activation energies (Ea), Q10 factors, activation enthalpies (∆H‡), and activation entropies (∆S‡ ) for oxidative stability in 3G snacks were calculated. Results showed that oxidation phenomena can occur in the 3G snacks and affect its shelf-life. Packaging C (polyethylene + polypropylene) was the most appropriate for the storage of this kind of product. Finally, the shelf life of the analyzed pellets was longer than one year at 25 °C and it may be extended with the appropriate mix of packaging materials.
DOI: 10.6084/m9.figshare.7507145
title: Equine milk and its potential use in the human diet

description: Abstract Our objective was to address the use of equine milk for human consumption, highlighting important compositional aspects and peculiar characteristics of this milk. Equine milk stands out for its similarity to breastmilk in compositional aspects considering the quality of the protein and lipid fractions, and due to the presence of important bioactive compounds. The high percentage of whey proteins and the structure of the protein micelles favor equine milk’s digestibility, while its bioactive protein richness and the good relationships established between fatty acids highlight it as a functional food. Children who are allergic to cow's milk protein, the elderly and/or people affected by skin and gastrointestinal disorders are potential consumer of equine milk. Assays have proven the therapeutic properties of koumiss ; high tolerability of equine milk by children who are intolerant to cow’s milk; beneficial effects in treating atopic dermatitis and chronic diseases of the gastrointestinal tract; and potential of this milk in the prophylaxis and/or nutritional support of patients affected by several diseases. Scientific findings highlight the potential of equine milk as a beneficial food for human health, regarding both its nutritional aspects and functionalities, which could contribute to the increased demand for equine milk in global dairy market.
DOI: 10.6084/m9.figshare.7507145.v1
title: Equine milk and its potential use in the human diet

description: Abstract Our objective was to address the use of equine milk for human consumption, highlighting important compositional aspects and peculiar characteristics of this milk. Equine milk stands out for its similarity to breastmilk in compositional aspects considering the quality of the protein and lipid fractions, and due to the presence of important bioactive compounds. The high percentage of whey proteins and the structure of the protein micelles favor equine milk’s digestibility, while its bioactive protein richness and the good relationships established between fatty acids highlight it as a functional food. Children who are allergic to cow's milk protein, the elderly and/or people affected by skin and gastrointestinal disorders are potential consumer of equine milk. Assays have proven the therapeutic properties of koumiss ; high tolerability of equine milk by children who are intolerant to cow’s milk; beneficial effects in treating atopic dermatitis and chronic diseases of the gastrointestinal tract; and potential of this milk in the prophylaxis and/or nutritional support of patients affected by several diseases. Scientific findings highlight the potential of equine milk as a beneficial food for human health, regarding both its nutritional aspects and functionalities, which could contribute to the increased demand for equine milk in global dairy market.
DOI: 10.7284/101562
title: Multibeam Echosounder data collected during research cruise KN195-12 using a SeaBeam 3012-P1 instrument system onboard the platform RV Knorr

description: Original (unprocessed) data collected during a Field_expedition
DOI: 10.6084/m9.figshare.7507136
title: Lipid oxidation in meat: mechanisms and protective factors – a review

description: Abstract Lipid oxidation in meats is a process whereby polyunsaturated fatty acid react with reactive oxygen species leading to a series of secondary reactions which in turn lead to degradation of lipids and development of oxidative rancidity. This process is one of the major factors responsible for the gradual reduction of sensory and nutritional quality of meats, thus affecting consumer acceptance. Therefore, the control and minimization of lipid oxidation in meat and meat products is of great interest to the food industry. In view of this, some technologies have been developed, such as vacuum packaging, modified atmosphere, and use of antioxidants. The aim is understanding the lipid oxidation mechanisms responsible for sensory and nutritional quality reduction in meat and meat products and identify the most effective methods to control this process. Lipid oxidation in meat can be controlled using different strategies, such as animal dietary supplements, addition of antioxidants, processing, and the use of special packaging. Better results can be obtained by using synergistic strategies and focusing attention on food safety and to prevent negative effects to other sensory properties.
DOI: 10.6084/m9.figshare.7507136.v1
title: Lipid oxidation in meat: mechanisms and protective factors – a review

description: Abstract Lipid oxidation in meats is a process whereby polyunsaturated fatty acid react with reactive oxygen species leading to a series of secondary reactions which in turn lead to degradation of lipids and development of oxidative rancidity. This process is one of the major factors responsible for the gradual reduction of sensory and nutritional quality of meats, thus affecting consumer acceptance. Therefore, the control and minimization of lipid oxidation in meat and meat products is of great interest to the food industry. In view of this, some technologies have been developed, such as vacuum packaging, modified atmosphere, and use of antioxidants. The aim is understanding the lipid oxidation mechanisms responsible for sensory and nutritional quality reduction in meat and meat products and identify the most effective methods to control this process. Lipid oxidation in meat can be controlled using different strategies, such as animal dietary supplements, addition of antioxidants, processing, and the use of special packaging. Better results can be obtained by using synergistic strategies and focusing attention on food safety and to prevent negative effects to other sensory properties.
DOI: 10.7284/101563
title: Singlebeam Echosounder data collected during research cruise KN195-12 using a Knudsen 320B/R instrument system onboard the platform RV Knorr

description: Original (unprocessed) data collected during a Field_expedition
DOI: 10.7284/101570
title: Multiplexed data collected during research cruise KN195-13 using a WHOI Calliope instrument system onboard the platform RV Knorr

description: Original (unprocessed) data collected during a Field_expedition
DOI: 10.7284/101569
title: ADCP (Acoustic Doppler Current Profiler) data collected during research cruise KN195-13 using a Hawaii UHDAS instrument system onboard the platform RV Knorr

description: Original (unprocessed) data collected during a Field_expedition
DOI: 10.6084/m9.figshare.7507109
title: Fish consumption and lifestyle: a cross-sectional study

description: Abstract Introduction regular fish consumption has been associated with health benefits and prevention of risk factors of chronic diseases; however, consumption is heterogeneous worldwide. Consumption is higher among populations that have fish as a traditional food or among people who tend to adopt a more active and healthy lifestyle. Objectives to evaluate the level of physical activity and perception of life quality among groups with higher and lower frequency of fish consumption. Material and methods quantitative and cross-sectional study carried out via the Internet using the WHOQOL- bref tools to assess perception of life quality. The IPAQ short version normal week was used to evaluate the level of physical activity and proper tool to assess fish consumption. The frequency of fish consumption stratified into two groups (higher and lower frequency) was used as predictor variable. As outcome variable, it was considered the perception of life quality and level of physical activity among groups. Results the group of participants with the highest fish consumption presented better perception of life quality and are more physically active. Discussion and conclusion the results reinforces that regular fish consumption may be related to healthier lifestyle that, consequently, lead to a better perception of life quality.
DOI: 10.6084/m9.figshare.7507112
title: Development of a preservative for white fresh cheese from the addition of Peruvian Tara gum Caesalpinia spinosa

description: Abstract Over the time, fresh cheese undergoes changes in its physicochemical and sensorial properties, mostly associated to the loss of moisture, which directly affects the texture and yield. In this sutdy, we elaborated an alternative formulation for the preparation of cheese with Peruvian tara gum Caesalpinia spinosa, for moisture retention increasing, without loss of sensory acceptance. Different formulations were prepared by modifying amounts of salt and tara gum to achieve the highest sensory acceptability, without loss of texture, water and weight. Microbiological tests were performed in agreement with Peruvian regulations, showing limits of mold, yeast, coliform, Salmonella sp and bacteria below the stablished limit. Cheese with addition of tara gum presented a moisture content of 59.8 ± 0.6%, ensuring the physical properties of the cheese. One-hundred untrained individuals experienced the sensory acceptability test. In a nine-point hedonic scale, the acceptance for salt and texture were 8.2 for salt, while the appearance achieved. The optimal formulation for the preparation was 0.05% tara gum with a shelf life of 14 days in refrigeration. The prepared cheese is a promising alternative for production of fresh cheese with greater yield and sensory acceptability.
DOI: 10.6084/m9.figshare.7507115
title: Influence of film coefficient during multicomponent diffusion – KCl/NaCl in biosolid for static and agitated system using 3D computational simulation

description: Abstract The influence of film coefficient formed during the diffusion of inorganic salts (NaCl and KCl) in biosolids was studied using a 3D computer modeling by Finite Elements Method (FEM) in COMSOL Multiphysics® software combined with SOM-type Artificial Neural Networks (ANN). Such tools have shown that the influence of the film formed in the biosolid/solution interface occurs in a heterogeneous manner and is due to the matrix geometry, the type of system (agitated or static) and the ion size (Na+ or K+). The influence of film coefficient was more pronounced for K+ ion, and for a static system. Comparing the geometry of biosolids, ion diffusion was more pronounced in the (Y±) axis in relation to other axes, X (±) and Z (±), as well as in between the poles (±) of this axis. FEM simulation associated with SOM-type ANN were efficient tools to evaluate this complex and unknown biophysical phenomenon.
DOI: 10.6084/m9.figshare.7507115.v1
title: Influence of film coefficient during multicomponent diffusion – KCl/NaCl in biosolid for static and agitated system using 3D computational simulation

description: Abstract The influence of film coefficient formed during the diffusion of inorganic salts (NaCl and KCl) in biosolids was studied using a 3D computer modeling by Finite Elements Method (FEM) in COMSOL Multiphysics® software combined with SOM-type Artificial Neural Networks (ANN). Such tools have shown that the influence of the film formed in the biosolid/solution interface occurs in a heterogeneous manner and is due to the matrix geometry, the type of system (agitated or static) and the ion size (Na+ or K+). The influence of film coefficient was more pronounced for K+ ion, and for a static system. Comparing the geometry of biosolids, ion diffusion was more pronounced in the (Y±) axis in relation to other axes, X (±) and Z (±), as well as in between the poles (±) of this axis. FEM simulation associated with SOM-type ANN were efficient tools to evaluate this complex and unknown biophysical phenomenon.
DOI: 10.6084/m9.figshare.7507109.v1
title: Fish consumption and lifestyle: a cross-sectional study

description: Abstract Introduction regular fish consumption has been associated with health benefits and prevention of risk factors of chronic diseases; however, consumption is heterogeneous worldwide. Consumption is higher among populations that have fish as a traditional food or among people who tend to adopt a more active and healthy lifestyle. Objectives to evaluate the level of physical activity and perception of life quality among groups with higher and lower frequency of fish consumption. Material and methods quantitative and cross-sectional study carried out via the Internet using the WHOQOL- bref tools to assess perception of life quality. The IPAQ short version normal week was used to evaluate the level of physical activity and proper tool to assess fish consumption. The frequency of fish consumption stratified into two groups (higher and lower frequency) was used as predictor variable. As outcome variable, it was considered the perception of life quality and level of physical activity among groups. Results the group of participants with the highest fish consumption presented better perception of life quality and are more physically active. Discussion and conclusion the results reinforces that regular fish consumption may be related to healthier lifestyle that, consequently, lead to a better perception of life quality.
DOI: 10.6084/m9.figshare.7507112.v1
title: Development of a preservative for white fresh cheese from the addition of Peruvian Tara gum Caesalpinia spinosa

description: Abstract Over the time, fresh cheese undergoes changes in its physicochemical and sensorial properties, mostly associated to the loss of moisture, which directly affects the texture and yield. In this sutdy, we elaborated an alternative formulation for the preparation of cheese with Peruvian tara gum Caesalpinia spinosa, for moisture retention increasing, without loss of sensory acceptance. Different formulations were prepared by modifying amounts of salt and tara gum to achieve the highest sensory acceptability, without loss of texture, water and weight. Microbiological tests were performed in agreement with Peruvian regulations, showing limits of mold, yeast, coliform, Salmonella sp and bacteria below the stablished limit. Cheese with addition of tara gum presented a moisture content of 59.8 ± 0.6%, ensuring the physical properties of the cheese. One-hundred untrained individuals experienced the sensory acceptability test. In a nine-point hedonic scale, the acceptance for salt and texture were 8.2 for salt, while the appearance achieved. The optimal formulation for the preparation was 0.05% tara gum with a shelf life of 14 days in refrigeration. The prepared cheese is a promising alternative for production of fresh cheese with greater yield and sensory acceptability.
DOI: 10.7284/101567
title: Gravimeter data collected during research cruise KN195-13 using a Bell BGM-3 instrument system onboard the platform RV Knorr

description: Original (unprocessed) data collected during a Field_expedition
DOI: 10.7284/104738
title: Multibeam Echosounder data collected during research cruise KN195-13 using a SeaBeam 3012-P1 instrument system onboard the platform RV Knorr

description: Original (unprocessed) data collected during a Field_expedition
DOI: 10.7284/101568
title: Singlebeam Echosounder data collected during research cruise KN195-13 using a Knudsen 320B/R instrument system onboard the platform RV Knorr

description: Original (unprocessed) data collected during a Field_expedition
DOI: 10.7284/101575
title: Multiplexed data collected during research cruise KN196-01 using a WHOI Calliope instrument system onboard the platform RV Knorr

description: Original (unprocessed) data collected during a Field_expedition
DOI: 10.7284/101574
title: ADCP (Acoustic Doppler Current Profiler) data collected during research cruise KN196-01 using a Hawaii UHDAS instrument system onboard the platform RV Knorr

description: Original (unprocessed) data collected during a Field_expedition
DOI: 10.7284/101571
title: CTD (Conductivity, Temperature, Depth) data collected during research cruise KN196-01 using a Sea-Bird SBE-911+ instrument system onboard the platform RV Knorr

description: Original (unprocessed) data collected during a Field_expedition
DOI: 10.7284/101572
title: Gravimeter data collected during research cruise KN196-01 using a Bell BGM-3 instrument system onboard the platform RV Knorr

description: Original (unprocessed) data collected during a Field_expedition
DOI: 10.7284/101573
title: Singlebeam Echosounder data collected during research cruise KN196-01 using a Knudsen 320B/R instrument system onboard the platform RV Knorr

description: Original (unprocessed) data collected during a Field_expedition
DOI: 10.6084/m9.figshare.7507031
title: On-the-go tropical soil sensing for pH determination using ion-selective electrodes

description: Abstract: The objective of this work was to assess the performance of an antimony ion-selective electrode (ISE) sensor system, using manual and automatic operating modes, for measuring the potential of hydrogen (pH), in real time, in Oxisols with different characteristics. Samples were manually collected and sent to a laboratory for determination of pH in water and calcium chloride, whose values were used as references. Another set of samples was also automatically collected using a commercial equipment, and readings were performed in manual mode. The performance parameters of the sensor system were calculated and evaluated. Part of the soil samples was used to assess the degree of influence of moisture in determining pH. Calibration lines were constructed. The statistical analysis revealed better results for the manual mode. Both modes of operation had errors superior to those accepted as a limit in laboratory techniques, however, with the possibility of high data density and with positive and promising results. Soil moisture interfered with the result of the readings. The sensor system yields a sampling density of 45 data per hectare, which represents a great contribution to the intensification of data for a better spatial evaluation of soil information.