Physicochemical, microbiological and sensory evaluation of a bioactive food blend

The potential of functional foods to decrease the risks of chronic non-communicable diseases has motivated the development of products with beneficial effects on fat and carbohydrate metabolism. The present study aimed at analyzing the physicochemical, microbiological, and sensory properties of a bioactive food blend developed to help the nutritional therapy provided to hypolipidemic and hyperglycemic patients with HIV/AIDS treated with antiretroviral therapy. The food blend was evaluated for moisture, protein, carbohydrate, fats, fixed mineral residue, total fiber content, and fatty acid composition, according to the standards established by the Instituto Adolfo Lutz. Food safety was assessed by microbiological analyses for Bacillus cereus, Salmonella spp, and coliforms. Sensory acceptance and intention to purchase were also evaluated. The food blend showed good nutritional potential, with low atherogenicity and thrombogenicity indexes, good macronutrient balance, and high energy value. The adoption of Good Manufacturing Practices (GMP) resulted in a product suitable for consumption. With respect to sensory aspects, the food blend showed satisfactory indexes of acceptability and promising marketing potential.

Desindustrialização e comércio exterior: evidências recentes para o Brasil

De-industrialization and foreign trade: recent evidences to Brazil. This paper analyses the behavior of the Brazilian manufacturing sector during the 2000's. We test the hypothesis of early de-industrialization induced by foreign trade. Our results show a mixed picture: although we showed signs of early de-industrialization induced by foreign trade, at the same time, we found evidence that Brazilian entrepreneurs have reduced manufacturing exports during internal market boom between 2004 and 2010. This fact determines the deterioration of trade balance of the manufacturing sector and justifies worries on long-term perspectives for Brazilian economy.