Diferenças sensoriais e motoras entre jovens e idosos: contribuição somatossensorial no controle postural

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Influência da utilização da proteína texturizada de soja nas características sensoriais, químicas e funcionais e de processamento do fiambre de frango

This research was designed to study the effect of addition of 5, 10 e 15% of textured soy protein (TSP) on sensorial, chemical, and physical-chemical parameters of chicken loaf with ground meat. The sensorial properties were not affected by textured soy protein. The addition of textured soy protein in preparing chicken loaf increased the water absorption and holding capacity, and decreased the moisture and ether extract content, but did not increase the final product yield.

Efeito de diferentes sais de ferro sobre as características sensoriais do iogurte de soja

The soy-yogurt was used as food vehicle due to its therapeutic and nutritionalproperties and lower cost. The aim of this work was to develop an enriched soy-yogurt with 12 mg of elementary iron/1, with suitable sensory and technological properties. Four iron sources were tested: FeSO 4.7H 2O, NaFeEDTA, Ferrochel® and microencapsulated FeSO 4.7H 2O. The products were evaluated by fermentation time, pH, titratable acidity, viscosity, consistency, iron concentration and sensory properties (difference from the control and acceptance tests). Viscosity and consistency data were submitted to analysis of variance and Tukey's test. Difference from the control data was evaluated by analysis of variance and Dunnett's test and the acceptance test was evaluated by analysis of variance and Tukey's test. For all iron salts used in the enrichment process, only the FeSO 4JH 2O did not work out because of the undesirable sensorial characteristics of the final products. The others sources used in the enrichment process (NaFeEDTA, Ferrochel® and microencapsulated FeSO 4.7H 2O) did not alter the fermentation time, titratable acidity and sensory and reologics properties of the soy-yogurt.

Comparação entre o desempenho motor de hommes e mulheres em séries múltiplas de exercícios com pesos

The magnitude of men and women's neuromuscular, metabolic, and morphologic responses seems to be quite different even when both are submitted to exercise protocols using similar weight exercises protocols. However, differences in the motor performance between men and women have been predominantly reported in protocols based on isometric and isokinetic contractions. Thus, this study aimed to analyze men and women's behavior during multiple sets of weight exercises achieving the exhaustion, and later verifying possible differences as to the physical performance between genders using weights with similar intensity. For this, 83 subjects (50 men, and 33 women), 48 hours after being submitted to 1-RM tests in bench press, squat and arm curl performed a protocol composed by four sets at 1-RM 80% up to achieving the exhaustion in each of three exercises to evaluate the endurance ability to the fatigue in different muscular groups. It was used the ANOVA and ANCOVA for repeated measurements, followed by the Tukey's post hoc test, where P < 0.05 to the data treatment. It was verified a significant fall in the performance both in men and in women since the first up to the fourth sets of every exercise investigated (P < 0.01). Although the fatigue magnitude was higher in men in all the three exercises, the effect on the gender was only identified in the arm curl exercise (P < 0.01). The results of this study indicated that men and women presented quite different behavior in multiple sets of weight exercises, and women presented a more stable performance and a higher endurance ability to the fatigue in the arm curl as well.

Valores da Amplitude de Distribuição do Tamanho dos Eritrócitos (RDW) em eqüinos Puro Sangue Inglês (PSI) submetidos a exercícios de diferentes intensidades

In order to evaluate the influence of exercise of different intensities on Red Blood Cell Distribution width (RDW) and Packed Cell Volume (VG) in Thoroughbred horses, blood was collected from 60 animals, 30 males and 30 females, subdivided in groups of horses with 24 to 36 months of age and not in training, and after 12 months of training, and horses with 36 to 48 months of age in training. Blood samples where collected before and after trot and gallop. Samples where analyzed with a automatic cell counter (Cell-Dyn 3500R, Abbott Diagnostic). Red Blood Cell Distribution width (RDW) values increased significantly after trot and gallop demonstrating a variation in the size of red blood cells, while Packed Medium Cell Volume (VGM) values did not show variations before or after exercise.

Efetividade de um programa de exercícios no condicionamento físico, perfil metabólico e pressão arterial de pacientes hipertensos

Background and objective: It has been shown that aerobic exercise is useful to reduce arterial pressure, however, the effectiveness of an exercise program is still controversial and not very well analyzed among populations with low-income. The objective of the present study was to set up an individualized physical fitness program - Projeto Hipertensão - focused on hypertensive people, patients from a Health Basic Unit (HBU) and, after that, to investigate the effects of this program on physical fitness, metabolic profile and pressure levels. Methods: Sixteen hypertensive women (56 ± 3yrs) under regular pharmacological treatment underwent 4 months of a supervised aerobic and stretching exercise program (3 sessions/wk, 90 min/session, 60% of V̇O 2 max). Several physical and metabolic variables were compared before and after 4 months of training. Results: Training significantly reduced systolic arterial pressure (SAP, -6%), improved cardio-respiratory fitness (+42% of V̇O2max), flexibility (+11%) and plasma glucose content (-4%). BMI and % fat did not change. Besides modifying metabolic profile, it was found that training presented significant correlations between individual initial values of cholesterol total level (CT), high density lipoprotein (HDL-C) and low density lipoprotein (LDL-C) and its responses after exercise. Conclusions: The study shows that exercise programs can be personalized for hypertensive patients from a HBU and confirms the effectiveness of exercise on AP, physical fitness, flexibility and lipid profile on hypertensive patients. The expressive reduction of AP in hypertensive subjects suggests that this exercise intervention should be emphasized on other health centers which assist low-income population.

Características reológicas e sensoriais de bebidas lácteas funcionais

This research studied the effects of the independent variables whey protein concentrate - WPC (3.0; 3.5; 4.0%), skimmed milk powder - SMP (4.0; 5.0; 6.0%), and isolated soy protein - IPS (1.5; 2.0; 2.5%) on the rheological and sensorial characteristics of functional dairy beverages. In all tests 7% of sucrose was added to the ingredients. The rheological parameters were obtained in duplicate at the temperature of 10° C using a cone and plate rheometer, and fitted to the Power law model. The samples revealed a non-Newtonian fluid behavior both in the upward and downward curves, typical of a tixotropic fluid. The dairy beverages were submitted to a sensory analysis by a group of fifty untrained tasters who used a hedonic scale of nine points, the extremes being 1 - disliked extremely and 9 - liked extremely, in order to evaluate the following parameters: general acceptability; appearance and color; consistency; taste and aroma. The dairy beverage produced with 3% WPC, 6% SMP and 1.5% IPS, (treatment 3), was the one that obtained the best average score for those attributes and was preferred by the tasters. The variables SMP and IPS and the interaction between WPC and SMP presented a positive effect on the sensory consistency attributes: the higher amount of those ingredients in the formula the more the tasters liked the consistency.

Características sensoriais da carne de cordeiro maturada e injetada com cloreto de cálcio: Sensory characteristics of lamb meat ageing and injected with calcium chloride

Sensory characteristics of Morada Nova lambs meat (muscles Biceps femoris, Longissimus and Triceps brachii) submitted to effects of ageing and injection of calcium chloride were studied. The lambs were slaughtered at 25 kg of body weight. After rigor mortis, muscles were removed and submitted to treatments. The variance analysis indicated that ageing and calcium chloride didn't influence the attributes flavor (6.71) and tenderness (7.13) of meats from Biceps femoris. The interaction among the factors wasn't significant for tenderness, however it was significant for flavor. Ageing didn't affect colour (7.08), flavor (7.42), tenderness (7.83) and global impression (7.58) of meats from Longissimus without calcium chloride, and meats with calcium chloride also didn't affect. Ageing and calcium chloride factor didn't influence the attributes flavor and tenderness of meats from Triceps brachii. The interaction among the factors wasn't significant for attributes flavor and tenderness. The sensory quality of Morada Nova lambs meat, was shown similar with relationship to evaluated attributes when it was submitted to ageing and injection with calcium chloride.

Efeito agudo do aquecimento realizado através de exercícios dinâmicos e jogo de futebol em campo reduzido sobre a agilidade em crianças

The aim of this study was to evaluate the effect of warm up performed by dynamic exercises (DYN) and small sided soccer game (SOC) on agility with ball (AB) and agility without ball (AG). Eighteen children of both genders (n=18) performed the AB and AG tests after three conditions: without warm-up (WWU), DYN and SOC. The effects of DYN and SOC warm-ups on AG test was higher than WWU (p<0,05) and it was similar among them (WWU=12,2 ± 1,0, DYN= 11,3 ± 0,7, SOC=11,4 ± 0,6 s), as well as on AB test (WWU=15,0 ± 2,1, DYN= 14,4 ± 2,1, SOC=14,0 ± 1,6 s). Results in both tests were similar by gender, except in AB test performed with DYN warm-up, in girls. SOC is an effective warm-up protocol for agility tests with or without ball and can be used before agility motor tasks in children.

Características físico-químicas e sensoriais de embutido fresco de aves de descarte preparado com diferentes antioxidantes naturais

The present study evaluated the effect of the use of natural antioxidants in different spent hens processed meat, the physical-chemical and sensory characteristics of product were analyzed. The experiment was conducted at the Technology Laboratory of Animal Products, Department of Technology - FCAV/Unesp - Campus of Jaboticabal. Forty-five laying hens with approximately 80 weeks of age were used, distributed in a completely randomized experimental design in a 4x4 factorial arrangement, 4 condiment types (control, rosemary, clove and oregano, and the last three natural antioxidants) and 4 storage times (0; 3; 6 and 9 days at 4°C), with sixteen treatments and tree repetitions. It were evaluated the characteristics of humidity, pH, color, cooking loss, shear force, TBARS number and sensory analyze. The averages were obtained by Tukey test 5% of significance. The results showed an interaction between the storage time and condiments types in all analyzed parameters. It was concluded that oregano use decreased the processed meat oxidation, also pleased the judges in sensory analysis. The lowest notes in sensory analysis were obtained with the treatment that contained clove.

Aspectos sensoriais e físico-químicos de iogurtes de soja com espessantes/estabilizantes à base de fécula de inhame (Dioscorea alata), amido modificado e gelatina

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Estudo do sinal eletromiográfico em exercícios isométricos em diferentes velocidades de contração

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Efeito dos exercícios aeróbio contínuo e com pesos combinados sobre a sinalização insulínica e transportador de glicose em musculatura esquelética de ratos obesos

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Programa de exercícios físicos: análise dos fatores de risco cardiovaculares e biomarcadores de inflamação e estresse oxidativo em diabéticas exercitadas e não exercitadas

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Influência da música no estado de ânimo e no desempenho em exercícios

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)