Microbial, physical, chemical and sensory properties of Minas Frescal Cheese with inulin and acacia gum

Minas frescal cheese is a semi-skimmed product with high moisture and simple preparation and one of the most consumed in Brazil. Thus, the aim of this study was to combine the characteristics of inulin and gum acacia (by having fibers and being prebiotic) to produce a minas frescal cheese. Were evaluate the characteristics physical and chemical, microbial and sensory acceptance (hedonic scale) of each cheese. Three cheeses were prepared; one as a standard (QP) without inulin, and others with 0.49% (QI25) and 0.98% (QI50) inulin, the amount of gum acacia was maintained. The yield of the formulations with gum acacia and inulin were 9.76% for (QI25) and to 20.03% (QI50) higher than the standard sample. In relation to moisture content, samples containing inulin and gum acacia showed values greater than the standard sample. The sensory analysis indicated no differences between scores for color, aroma and texture, but significant differences were detected for flavor, in which (QI25) received the highest acceptance. Regarding the energy value, it was obtained 276 kcal (QP), 215 kcal (QI25) and 190 kcal (QI50). Therefore, the developed product presents satisfactory results for sensory, microbiological and physical- chemical analyses.

Avaliação da influência da fermentação fúngica em estado sólido na obtenção de compostos fenólicos a partir de resíduos de café

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Efeito de diferentes gomas de mascar sobre o pH salivar de crianças

Objective: To evaluate the effect of different chewing gum brands on the salivary pH of children with primary dentition. Method: Forty children were selected and assigned to four groups: control (no chewing gum); sugarless chewing gum; chewing gum with casein phosphopeptide-amorphous calcium phosphate; and chewing gum with xylitol. The first saliva collection was made after supervised tooth brushing for stabilization of the oral pH. Next, all children were instructed to drink slowly 100 mL of a cola-based soft drink (Coca-Cola®) and a new saliva collection was made 10 min later. Then, each group chewed on the chewing gum for 5 min and discarded it after this time. Saliva was collected again at 5, 10 and 15 min intervals after start using the chewing gum. Measurement of salivary pH was made with colorimetric test papers and a digital pH-meter. Data were analyzed statistically by analysis of variance and Tukey’s test at a 5% significance level. Results: The use of chewing gums accelerated the increase of salivary pH to considerably alkaline levels after consumption of an acidic beverage, especially within the first minutes. The highest levels were obtained in the groups of children that used chewing gums containing xylitol and casein phosphopeptide-amorphous calcium phosphate. Conclusion: Children that used the chewing gums after ingestion of an acidic soft drink presented an increase in salivary pH, with the best results in the groups that used chewing gums containing casein phosphopeptide-amorphous calcium phosphate and xylitol.

Análise multivariada na diferenciaçãoentre manejos de solos cultivados com café

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Mutagênese sítio-dirigida da ORF XAC0024 de Xanthomonas citri subsp. citri e suas implicações no desenvolvimento do cancro cítrico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Microbiota benefits after inulin and partially hydrolized guar gum supplementation - a randomized clinical trial in constipated women

Introduction: Prebiotics positively affect gut microbiota composition, thus improving gut function. These properties may be useful for the treatment of constipation. Objectives: This study assessed the tolerance and effectiveness of a prebiotic inulin/partially hydrolyzed guar gum mixture (I-PHGG) for the treatment of constipation in females, as well as its influence on the composition of intestinal microbiota and production of short chain fatty acids. Methods: Our study enrolled 60 constipated female health worker volunteers. Participants reported less than 3 bowel movements per week. Volunteers were randomized to treatment with prebiotic or placebo. Treatment consisted of 3 weeks supplementation with 15 g/d I-PHGG (fiber group) or maltodextrin (placebo group). Abdominal discomfort, flatulence, stool consistency, and bowel movements were evaluated by a recorded daily questionnaire and a weekly interview. Changes in fecal bacterial population and short chain fatty acids were assessed by real-time PCR and gas chromatography, respectively. Results: There was an increased frequency of weekly bowel movements and patient satisfaction in both the fiber and placebo groups with no significant differences. Total Clostridium sp significantly decreased in the fiber group (p = 0.046) and increased in the placebo group (p = 0.047). There were no changes in fecal short chain fatty acid profile. Conclusions: Consumption of I-PHGG produced clinical results comparable to placebo in constipated females, but had additional protective effects on gut rnicrobiota by decreasing the amount of pathological bacteria of the Clostridium genera.

Efeito de diferentes gomas de mascar sobre o pH salivar de crianças

Objective: To evaluate the effect of different chewing gum brands on the salivary pH of children with primary dentition. Method: Forty children were selected and assigned to four groups: control (no chewing gum); sugarless chewing gum; chewing gum with casein phosphopeptide-amorphous calcium phosphate; and chewing gum with xylitol. The first saliva collection was made after supervised tooth brushing for stabilization of the oral pH. Next, all children were instructed to drink slowly 100 mL of a cola-based soft drink (Coca-Cola®) and a new saliva collection was made 10 min later. Then, each group chewed on the chewing gum for 5 min and discarded it after this time. Saliva was collected again at 5, 10 and 15 min intervals after start using the chewing gum. Measurement of salivary pH was made with colorimetric test papers and a digital pH-meter. Data were analyzed statistically by analysis of variance and Tukey’s test at a 5% significance level. Results: The use of chewing gums accelerated the increase of salivary pH to considerably alkaline levels after consumption of an acidic beverage, especially within the first minutes. The highest levels were obtained in the groups of children that used chewing gums containing xylitol and casein phosphopeptide-amorphous calcium phosphate. Conclusion: Children that used the chewing gums after ingestion of an acidic soft drink presented an increase in salivary pH, with the best results in the groups that used chewing gums containing casein phosphopeptide-amorphous calcium phosphate and xylitol.

Biodiversity and Ecosystem Function in the Gulf of Maine: Pattern and Role of Zooplankton and Pelagic Nekton

This paper forms part of a broader overview of biodiversity of marine life in the Gulf of Maine area (GoMA), facilitated by the GoMA Census of Marine Life program. It synthesizes current data on species diversity of zooplankton and pelagic nekton, including compilation of observed species and descriptions of seasonal, regional and cross-shelf diversity patterns. Zooplankton diversity in the GoMA is characterized by spatial differences in community composition among the neritic environment, the coastal shelf, and deep offshore waters. Copepod diversity increased with depth on the Scotian Shelf. On the coastal shelf of the western Gulf of Maine, the number of higher-level taxonomic groups declined with distance from shore, reflecting more nearshore meroplankton. Copepod diversity increased in late summer, and interdecadal diversity shifts were observed, including a period of higher diversity in the 1990s. Changes in species diversity were greatest on interannual scales, intermediate on seasonal scales, and smallest across regions, in contrast to abundance patterns, suggesting that zooplankton diversity may be a more sensitive indicator of ecosystem response to interannual climate variation than zooplankton abundance. Local factors such as bathymetry, proximity of the coast, and advection probably drive zooplankton and pelagic nekton diversity patterns in the GoMA, while ocean-basin-scale diversity patterns probably contribute to the increase in diversity at the Scotian Shelf break, a zone of mixing between the cold-temperate community of the shelf and the warm-water community offshore. Pressing research needs include establishment of a comprehensive system for observing change in zooplankton and pelagic nekton diversity, enhanced observations of "underknown'' but important functional components of the ecosystem, population and metapopulation studies, and development of analytical modeling tools to enhance understanding of diversity patterns and drivers. Ultimately, sustained observations and modeling analysis of biodiversity must be effectively communicated to managers and incorporated into ecosystem approaches for management of GoMA living marine resources.

Estudio de procesos de deshidratación industrial de ajo con la finalidad de preservar alicina como principio bioactivo

El ajo es ampliamente conocido por sus propiedades benéficas para la salud y por sus características sensoriales. Además de su consumo en fresco, se elaboran diversos subproductos industriales, entre ellos se destaca el ajo deshidratado. Este producto se emplea tanto para consumo como condimento como para la elaboración de fitofármacos. Un atributo de calidad buscado en el polvo de ajo es que tenga elevados contenidos de principios bioactivos, especialmente, para la elaboración de preparaciones galénicas. Los fitoquímicos presentes en el ajo son compuestos organoazufrados y el más importante y representativo del grupo es la alicina. Diversos autores coinciden en que las tabletas comerciales de ajo en polvo evidencian grandes fluctuaciones en el contenido de alicina. Estas pueden deberse a las diferencias en la materia prima y a las pérdidas durante el proceso de deshidratación industrial. El objetivo del trabajo fue evaluar los niveles de alicina en polvos de ajo obtenidos mediante distintos procesos de deshidratación. Se trabajó con ajo cv Sureño INTA. Los bulbos fueron seleccionados y los dientes pelados en forma manual. La pasta de ajo fue obtenida mediante molino helicoidal y homogeneizador. Los tratamientos fueron: deshidratación en Spray, en horno Terminador y en horno de deshidratación de Usos Múltiples. También se evaluó la eficacia del empleo de aditivos microencapsulantes (goma arábiga) en los distintos tratamientos de deshidratados: tipo Spray, Lecho Espumado. La evaluación de los procesos fue realizada mediante la medición de humedad y alicina (HPLC). Además, se cuantificó alicina en productos de ajo deshidratado disponibles en el mercado. De todos los tratamientos, el proceso de deshidratación Spray evidenció las menores pérdidas de alicina, en las condiciones bajo estudio. De lo que se desprende, que las condiciones para la deshidratación de alta temperatura, corto tiempo y empleo de aditivo microencapsulante resultaron propicios para preservar alicina.

Comparación de la emisión de vibraciones y ruido de ruedas ferroviarias elásticas y monobloque en líneas de metro

Las ruedas de ferrocarril con avanzado estado de desgaste o poligonalización pueden ser una fuente transmisora de ruidos y vibraciones, lo que supone un serio inconveniente para los vecinos próximos a la línea ferroviaria. Se han adoptado distintas soluciones para mitigar este efecto, entre las que las ruedas elásticas desempeñan un papel importante.Las ruedas elásticas convencionales presentan un anillo de goma, en forma de V, que se encuentra ligeramente comprimido entre el cubo y la banda de rodadura, construidos en acero. Esta capa elástica favorece la supresión del ruido y vibraciones transmitidos, al tiempo que reduce los impactos sobre la vía. En este estudio se ha valorado la eficacia de las ruedas elásticas en líneas metropolitanas, comparándolas con las ruedas monobloque. Se ha utilizado para ello el método de los elementos finitos. Se han llevado a cabo diversas simulaciones para estudiar el comportamiento vibratorio de las ruedas elásticas y monobloque, incluyendo análisis modal, respuesta en frecuencia y análisis de vibraciones estocásticas.

Estudio de la capacidad de arranque de una dinamita gelatinosa frente a una dinamita de seguridad

The objective of this project is to show that the permissible explosive called 20 SR is able to pull out the coal in the normal conditions of blasting in a satisfactory way and to set up the equivalence between the 20 SR and gelatin dynamite (Goma 2 ECO). To achieve this goal some blasting were done, changing the conditions of the blasting and the powder factor for the 20 SR. To analyze the fragmentation base on the analysis of the images of the rock blasted, a commercial software was used. The results from this analysis were compared with the results from the theoretical model for fragmentation created by Kuz – Ram. After all, it was showed that the 20 SR explosive is able to pull out the coal for different coal rock compositions. As the result of this project we can conclude that the 20 SR seems to be able to pull out the coal in normal blasting conditions, using the powder factor as a proportion of the “ballistic mortar” between the two explosives.

Estudio de la capacidad de arranque de una dinamita gelatinosa frente a una dinamita de seguridad

El presente proyecto pretende demostrar que el explosivo de seguridad 20 SR es capaz de arrancar el carbón de forma satisfactoria en las condiciones de disparo habituales y establecer la equivalencia práctica de dicho explosivo con una dinamita gelatinosa (Goma 2ECO). Para conseguir este objetivo se realizaron una serie de voladuras, variando las condiciones de disparo y los consumos específicos de la dinamita de seguridad. Se utilizó un software de análisis fotográfico para el estudio de la fragmentación en la pila y también se compararon los resultados obtenidos con el modelo teórico de fragmentación de Kuz – Ram. Los resultados demostraron la capacidad de arranque de la dinamita de seguridad, para diferentes composiciones de carbón. Del estudio parece deducirse que la dinamita de seguridad 20 SR es capaz de arrancar el carbón en condiciones de disparo habituales utilizando un consumo específico proporcional a la relación de la potencia del péndulo balístico de ambos explosivos. ABSTRACT The objective of this project is to show that the permissible explosive called 20 SR is able to pull out the coal in the normal conditions of blasting in a satisfactory way and to set up the equivalence between the 20 SR and gelatin dynamite (Goma 2 ECO). To achieve this goal some blasting were done, changing the conditions of the blasting and the powder factor for the 20 SR. To analyze the fragmentation base on the analysis of the images of the rock blasted, a commercial software was used. The results from this analysis were compared with the results from the theoretical model for fragmentation created by Kuz – Ram. After all, it was showed that the 20 SR explosive is able to pull out the coal for different coal rock compositions. As the result of this project we can conclude that the 20 SR seems to be able to pull out the coal in normal blasting conditions, using the powder factor as a proportion of the “ballistic mortar” between the two explosives.

Comparação das atividades musculares durante a mastigação nas maloclusões de classe I e II de Angle

O objetivo deste estudo foi comparar a atividade muscular dos músculos da face e pescoço nas maloclusões Classe I e II de Angle, segundo o sexo. A amostra constou de 36 indivíduos, sendo 22 indivíduos com maloclusão classe I com média de idade de 22,4 anos e 14 indivíduos com maloclusão Classe II com média de idade de 22,8 anos. Os registros foram realizados por um eletromiógrafo de superfície, sendo analisada a atividade dos músculos masseter, temporal feixe anterior, esternocleidomastoídeo e digástrico ventre anterior dos lados direito e esquerdo durante a mastigação dos alimentos uva passa, bolacha água e sal e goma de mascar-PLOC. Após análise estatística descritiva e análise de variância os resultados mostraram que houve diferença estatisticamente significante apenas para os músculos: masseter direito durante a mastigação de uva passa quando comparadas as maloclusões de Classe I e II no sexo masculino; para o músculo digástrico direito quando comparado sexo e as maloclusões Classe I e II durante a mastigação dos três alimentos. Por fim, para o músculo digástrico esquerdo durante a mastigação de uva passa também encontramos diferença estatisticamente significante entre os sexos para as maloclusões Classe I e II. Nossos resultados sugerem que dependendo da consistência do alimento o tipo de maloclusão e sexo podem influenciar na atividade muscular durante a função da mastigação.(AU)

Comparação das atividades musculares durante a mastigação nas maloclusões de classe I e II de Angle

O objetivo deste estudo foi comparar a atividade muscular dos músculos da face e pescoço nas maloclusões Classe I e II de Angle, segundo o sexo. A amostra constou de 36 indivíduos, sendo 22 indivíduos com maloclusão classe I com média de idade de 22,4 anos e 14 indivíduos com maloclusão Classe II com média de idade de 22,8 anos. Os registros foram realizados por um eletromiógrafo de superfície, sendo analisada a atividade dos músculos masseter, temporal feixe anterior, esternocleidomastoídeo e digástrico ventre anterior dos lados direito e esquerdo durante a mastigação dos alimentos uva passa, bolacha água e sal e goma de mascar-PLOC. Após análise estatística descritiva e análise de variância os resultados mostraram que houve diferença estatisticamente significante apenas para os músculos: masseter direito durante a mastigação de uva passa quando comparadas as maloclusões de Classe I e II no sexo masculino; para o músculo digástrico direito quando comparado sexo e as maloclusões Classe I e II durante a mastigação dos três alimentos. Por fim, para o músculo digástrico esquerdo durante a mastigação de uva passa também encontramos diferença estatisticamente significante entre os sexos para as maloclusões Classe I e II. Nossos resultados sugerem que dependendo da consistência do alimento o tipo de maloclusão e sexo podem influenciar na atividade muscular durante a função da mastigação.(AU)