Influence of exercise order on upper body maximum and submaximal strength gains in trained men

The purpose of this study was to investigate the influence of exercise order on one-repetition maximum (1-RM) and ten-repetition maximum (10-RM) strength gains after 6 weeks of resistance training (RT) in trained men. Sixteen men were randomly assigned into two groups based on the order of exercises performed during training sessions: a group that performed large muscle group exercises first and progressed to small muscle group exercises (LG-SM); while a second group performed the opposite sequence and started with small muscle group exercises and progressed to large muscle group exercises (SM-LG). Four sessions of RT were conducted per week; all exercises were performed for three sets of 8-12 repetitions with 1-min rest intervals between sets. Maximal and submaximal strength were assessed at baseline and after 6 weeks of RT with 1-RM and 10-RM testing for the bench press (BP), lat pulldown (LPD), triceps pulley extension (TE) and biceps curl (BC), respectively. Two-way ANOVA for the 1-RM and 10-RM tests indicated a significant group x time interaction. The 1-RM values significantly increased for all exercises in both groups (P<0.05), but were not significantly different between groups. However, effect size (ES) data indicated that the LG-SM group exhibited a greater magnitude of gains (1-RM and 10-RM) for the BP and LPD exercises. Conversely, ES indicated that the SM-LG group exhibited a greater magnitude of gains (1-RM and 10-RM) for the TE and BC exercises. In conclusion, the results suggest that upper body movements should be prioritized and performed according to individual needs to maximize maximal and submaximal strength. © 2013 Scandinavian Society of Clinical Physiology and Nuclear Medicine.

Influence of two different vinification procedures on the physicochemical and sensory properties of Brazilian non-Vitis vinifera red wines

The objective of this study was to evaluate the association between the physicochemical properties and sensory acceptance of Brazilian red wines by applying chemometric techniques. Therefore, three winemaking processes were carried out: a traditional winemaking process and two novel winemaking processes, pre-drying and static pomace. Significant differences could be identified amongst the physicochemical properties of the wines (P<0.001). The sensory results showed greater acceptance of the wines made after pre-drying of the grapes or from the static pomace, as compared to commercial brands. Cluster analysis and Multidimensional Scaling were successfully applied and their results demonstrated the influence of the total phenolic content and color indexes on acceptance of the appearance of the wines. The odor was associated with the alcohol content, acidity, dry extract, total and reducing sugars and the body of the wines. The flavor was associated with several physicochemical properties which influenced the overall acceptance of the samples. © 2013 Elsevier Ltd.

Extrusion of flavored corn grits: Structural characteristics, volatile compounds retention and sensory acceptability

The effects of the moisture content of the raw material, extrusion temperature and screw speed on flavor retention, sensory acceptability and structure of corn grits extrudates flavored with isovaleraldehyde, ethyl butyrate and butyric acid were investigated. Higher temperature resulted in more expanded extrudates with lower density and cutting force, while higher moisture content increased ethyl butyrate retention. The most acceptable extrudates were those obtained with low moisture content, under conditions of high extrusion temperature and high screw speed, or low screw speed and low extrusion temperature, whereas the aroma intensity closest to the ideal was observed under conditions of low extrusion temperature and low moisture content of the raw material. © 2013 Elsevier Ltd.

Texture profile and correlation between sensory and instrumental analyses on extruded snacks

Instrumental texture analysis on extruded snacks is widely applied, however there is no scientific consensus about the test and probe types that can be correlated with the sensory texture of snacks. Eleven commercial extruded snacks of different shapes were evaluated instrumentally using different probes and sensorially through descriptive analysis. The snack texture was described using the attributes of hardness, crispness, adhesiveness, fracturability and chewiness. Cylindrical snacks were described through crispness and fracturability, pelleted and shell-shaped snacks by chewiness and ring-shaped snacks by adhesiveness and hardness. Hardness and adhesiveness were correlated with a Warner-Bratzler test using a V shape probe (r = 0.718 and r = 0.763, respectively), while fracturability and chewiness were correlated with a Warner-Bratzler test using a guillotine (r = 0.776 and r = 0.662, respectively). The fairly strong good correlations enable application of these instrumental tests as an indication of the sensory texture of extruded snacks. © 2013 Elsevier Ltd. All rights reserved.

Estimação do diâmetro de furos em processo de furação utilizando sistemas de inteligência artificial: uma análise comparativa entre diferentes técnicas

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Compostos voláteis da uvaia (Eugenia pyriformis cambess)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Influência do estádio de maturação e do cultivo na composição de voláteis do maracujá (Passiflora edulis Sims f. flavicarpa Deg)

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

Perfil sensorial e aceitabilidade de aguardente de Liquor de laranja

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

Influência do processamento sobre o perfil sensorial e a atividade antioxidante do suco de laranja

Pós-graduação em Alimentos e Nutrição - FCFAR

Estudo da vida-de-prateleira do suco de laranja concentrado e congelado

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Refrigerantes de acerola produzidos a partir de suco desidratado e extrato seco da fruta: análise química, sensorial e econômica

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

Qualidade da paleta maturada de cordeiros alimentados com diferentes níveis de feno de erva-sal (Atriplex nummularia)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Determinação do perfil sensorial de amostras comerciais de cachaça

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

Características físico-químicas, sensoriais e higiênicas da carne bovina em duas classes de maturidade e sob influência da maturação

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

The Positive Effects of Priming Exercise on Oxygen Uptake Kinetics and High-Intensity Exercise Performance Are Not Magnified by a Fast-Start Pacing Strategy in Trained Cyclists

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)