INFLUENCE of ENCAPSULATING MATERIALS on WATER SORPTION ISOTHERMS of VACUUM-DRIED PERSIMMON PULP POWDER

Water sorption isotherms for vacuum-dried persimmon pulp (PP) powder were determined in the temperature range of 20-50C, and the effects of maltodextrin (MD) or gum arabic (GA) addition on the water sorption behavior of the dried powders were analyzed. Several models were evaluated to fit the experimental data and the Guggenheim-Anderson-de Boer model was selected as the most adequate to describe the observed behavior. Addition of encapsulants affected the isotherms: at the same water activity, PP powder with added GA (PP + GA) or MD (PP + MD) presented lower equilibrium water content than pure PP and were less affected by temperature variations. Samples of PP + MD presented lower equilibrium moisture content than those of PP + GA. The isosteric heats of sorption of pulp powders with encapsulants were higher (less negative) than those of PP, suggesting that there are more active polar sites in PP than in pulp powder containing encapsulants.PRACTICAL APPLICATIONSThe choice of persimmon to carry out this work was due to the large persimmon production available in Brazil; moreover, persimmon pulp is rich in vitamin C, vitamin A and iron, as well as in phenolic compounds. Drying of fruit pulps with high sugar content presents technical difficulties because the hygroscopicity and thermoplasticity of the resulting powders when exposed to high temperature and relative humidity. For this reason, addition of high-molar-mass biopolymers, such as maltodextrin or gum arabic, is a strategy to aid drying and to improve storage stability. Knowledge of water sorption isotherms and net isosteric heats of sorption is important to various food processing operations, including drying, storage and packaging. They are useful in calculating time and energy consumptions during drying, modeling moisture changes during storage and predicting shelf life of food products.

Características físico-químicas e utilização em alimentos de amidos modificados por tratamento oxidativo

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Absence or weak correlation between chewing side preference and lateralities in primary, mixed and permanent dentition

Objectives: To determine whether chewing side preference (CSP) is correlated to lateralities (handedness, footedness, eyedness and earedness) in primary, mixed and permanent dentitions.Design: Three-hundred subjects were divided into 3 groups: Group 1-100 children 3-5 years old, primary dentition; Group 2-100 children 6-12 years old, mixed dentition; Group 3 - 100 subjects 18-47 years old, permanent dentition. CSP was determined using a method developed by Mc Donnell et al.(9) Subjects were given a piece of gum and the position of the chewing gum was recorded 7 times as right or left. Subjects were classified as 'observed preferred chewing side' (OPCS) when they performed 5/7, 6/7 or 7/7 strokes on the same side. OPCS corresponded to the CSP. Laterality tests were performed for handedness, footedness, eyedness and earedness tasks. The Chi-square (chi(2)) and phi correlation (r) tests were used to investigate significant correlations between CSP and sidedness.Results: There was a significant correlation between chewing and earedness (p = 0.00), although there was weak positive correlation (r = 0.30) for primary dentition. There were significant correlations between chewing and handedness (p = 0.02; r = 0.25) and chewing and footedness (p = 0.02; r = 0.26), however, there were weak positive correlations for mixed dentition; there were significant correlations between chewing and handedness (p = 0.02; r = 0.26); chewing and footedness (p = 0.00; r = 0.33) and chewing and earedness (p = 0.01; r = 0.29); however, there were weak positive correlations for permanent dentition.Conclusion: It may be concluded that CSP can be significantly correlated with: earedness for primary dentition; handedness and footedness for mixed dentition; handedness, footedness and earedness for permanent dentition, but these are weak positive relationships. Future work on larger samples of left- and right-sided individuals is required to validate the findings. (C) 2012 Elsevier Ltd. All rights reserved.

Utilização experimental de hidroxiapatita sintética em alvéolos dentários de gatos domésticos (Felis catus): estudo clínico, radiográfico e histomorfométrico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Reprodutibilidade de um teste microbiológico para estreptococos do grupo mutans

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

Caracterização física e química de acerolas provenientes de diferentes regiões de cultivo

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

Morfoanatomia e histoquímica de órgãos reprodutivos de Brosimum gaudichaudii (Moraceae)

Brosimum gaudichaudii Trécul, popularmente conhecida como mama-cadela, é uma espécie arbórea comum nos cerrados brasileiros, de grande importância na alimentação e na medicina popular. A polpa amarela dos frutos é muito apreciada pelas crianças por ser semelhante à goma de mascar. Neste trabalho é apresentada a caracterização morfoanatômica e histoquímica da inflorescência, fruto e semente de B. gaudichaudii. O material foi processado segundo técnicas usuais para estudos anatômicos e ultra-estruturais. As inflorescências são captadas, globosas, pedunculadas, pendentes, predominantemente aos pares nas axilas foliares e recobertas por brácteas peltadas densamente pilosas. Cada inflorescência é composta por várias flores masculinas e uma flor feminina. As flores masculinas são constituídas por um estame envolvido por bractéolas. A flor feminina é constituída por um pistilo com ovário ínfero penta-carpelar, entretanto um só lóculo se desenvolve. É comum a presença de dois óvulos no lóculo desenvolvido; entretanto somente um óvulo se desenvolve em semente. O óvulo é pêndulo, hemianátropo e bitegumentado apenas na região micropilar. No fruto maduro, identificam-se: a polpa, correspondente a parte comestível, e endocarpo; na semente, o tegumento é membranáceo e o embrião não apresenta endosperma secundário. O tecido parenquimático da polpa apresenta muitos espaços intercelulares, repletos de conteúdo aquoso. O endocarpo é esclerificado e encontra-se bem diferenciado no fruto maduro. Os laticíferos são do tipo não-articulado ramificado, com paredes espessas e ocorrem no receptáculo da inflorescência, são abundantes no pedúnculo e na polpa do fruto maduro e no embrião. Os idioblastos fenólicos estão distribuídos na inflorescência e no fruto.

Effect of addition of different hydrocolloids on pasting, thermal, and rheological properties of cassava starch

Amidos e gomas são hidrocoloides frequentemente usados em sistemas alimentícios com a finalidade de fornecer textura, umidade e mobilidade de água. A interação amido-goma em sistemas alimentícios pode alterar o inchamento do grânulo de amido e as suas propriedades de gelatinização e reológicas. Neste trabalho, o efeito da adição de goma xantana (GX), carboximetilcelulose sódica (CMC) e carragena (CAR) nas concentrações de 0,15, 0,25, 0,35 e 0,45% (p/v) sobre as propriedades de pasta, térmicas e reológicas do amido de mandioca foi estudado. O Poder de inchamento (PI) e a Microscopia Eletrônica de Varredura (MEV) dos géis de amido também foram avaliados. Os resultados obtidos mostraram que a GX apresentou forte interação com o amido, penetrando entre os grânulos e provocando aumento das viscosidades de pasta, PI, G' e G, e redução da retrogradação do amido; CMCS aumentou as viscosidades de pasta, PI, G' e G das misturas, principalmente em função da sua maior capacidade de reter água, e não por causa da interação com o amido; CAR não modificou qualquer das propriedades do amido, porque não houve nenhuma interação entre essa goma e o amido de mandioca nas concentrações usadas.

Friction losses in valves and fittings for power-law fluids

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

Water adsorption isotherms and isosteric sorption heat of spray-dried and freeze-dried dehydrated passion fruit pulp with additives and skimmed milk

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

Collapse and Color Changes in Grapefruit Juice Powder as Affected by Water Activity, Glass Transition, and Addition of Carbohydrate Polymers

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

A new processing method of CaZn2(OH)(6)center dot 2H(2)O powders: Photoluminescence and growth mechanism

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Chewing in temporomandibular disorder patients: an exploratory study of an association with some psychological variables

Aims: To compare kinematic parameters (ie, amplitude, velocity, cycle frequency) of chewing and pain characteristics in a group of female myofascial temporomandibular disorder (TMD) patients with an age-matched control female group, and to study correlations between psychological variables and kinematic variables of chewing. Methods: Twenty-nine female participants were recruited. All participants were categorized according to the Research Diagnostic Criteria for TMD (RDC/TMD) into control (n = 14, mean age 28.9 years, SD 5.0 years) or TMD (n = 15, mean age 31.3 years, SD 10.7) groups. Jaw movements were recorded during free gum chewing and chewing standardized for timing. Patients completed the Depression, Anxiety, and Stress Scales (DASS-42), the Pain Catastrophizing Scale (PCS), the Fear of Pain Questionnaire-III (FPQ-III), and the Pain Self-Efficacy Questionnaire (PSEQ). Statistical analyses involved evaluation for group differences, and correlations between kinematic variables and psychological questionnaire scores (eg, depression, anxiety, stress) and pain intensity ratings. Results: Velocity and amplitude of standardized (but not free) chewing were significantly greater (P < .05) in the TMD group than the control group. There were significant (P < .05) positive correlations between pain intensity ratings and velocity and amplitude of standardized chewing but not free chewing. There were significant (P < .05) positive correlations between depression and jaw amplitude and stress and jaw velocity for standardized but not free chewing. Conclusion: This exploratory study has provided data suggesting that psychological factors, manifesting in depression and stress, play a role in influencing the association between pain and motor activity. J OROFAC PAIN 2011;25:56-67

Morphology and Photoluminescence of HfO2 Obtained by Microwave-Hydrothermal

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Atividade antagônica in vitro de isolados de Trichoderma spp. ao fungo Phytophthora citrophthora

Gummosis is among the main fungal diseases of the citrus. It is caused by Phytophthora sp. and usually shows up in the lap of the plant, provoking rottenness and gum exudation, and expands causing the plant death for constrictions in the cambium or phloem which interrupts the descending flow of sap. The objective of this work was to evaluate the antagonistic in vitro activity of Trichoderma spp. to the fungi Phytophthora citrophthora. Phytophthora citrophthora was exposed to five environments of antagonism (without antagonist and with four strains of Trichoderma viride, T. virens, T. harzianu and T stromaticum), The in vitro essay was accomplished through the method of paired cultures. A completely randomized desing was used with five treatments and three replications, and each plot was represented by three petri dishes. The isolates of Trichoderma demonstrated significant effect in the inhibition of the mycelial growth of the fungi Phytophthora citrophthora, and the fungi Trichoderma stromaticum presented larger antagonism to the fungi P. citrophthora while the T harzianum presented antagonism smaller.