Enrichment of nutritional value of Phyllanthus emblica fruit juice using the probiotic bacterium, Lactobacillus paracasei HII01 mediated fermentation

The fermented herbal juices are capable of curing and preventing diseases and reducing the aging progress. The present study was performed to investigate the fermentation of Phyllanthus emblica fruit by Lactobacillus paracasei HII01 with respect to carbon sources, polyphenols, and antioxidant properties. The physical changes, for instance, color, odor, taste, turbidity and gas formation, throughout the fermentation process was manually monitored. The fermented product was rich in polyphenolic content. The acid content and pH of the product were under the norms of Thai community product standards. Antioxidant properties of the fermented product were proved using ABTS, and FRAP assays. Chelation based study suggested that fermented P. emblica fruit juices are healthy enough to stabilize the oxidized form of the metal ion. The optimum fermentation period was 15 days. All the results supported that studied carbon sources did not interfere with the quality of the product. This report is the prelude study on the use of probiotic starter culture for the production of P. emblica fruit based lactic acid bacteria fermented beverages (LAFB) enriched with bioactive compounds. Further research on the impact of different carbon sources and upstream processes on the quality of LAFB is currently in progress.

Capital intangível e direitos de propriedade intelectual: uma análise institucionalista

This paper deals with the main evolutions that explain the emergence of new institutional arrangements that characterize the post-fordism. (i) Hence, I will show that the property rights modifications bring forth new forms of competition;(ii) Also, I will make explicit the concrete expressions of this new competition, as well as how it translates itself in a sub-optimum allocation in the framework of the market game; (iii) I will study the modifications of externalities nature produced by technical progress; (iv) Finally, I will analyze the macroeconomic implications in regard to growth mechanisms and to capital nature.

Validade condicional do equilíbrio na Teoria Geral de Keynes

It discusses that the equilibrium in Economics, as a method of analysis, has a conditional utility, when it is not necessary its association with ideal situations and with a constancy of structural parameters of the system. Keynes (1936) appears as an example of a good utilization of that method, for he doesn't link it with notions of social optimum or with a necessary system's structural stability.