Natural antimicrobial ingredients incorporated in biodegradable films based on cassava starch

Biodegradable films based on cassava starch and with addition of natural antimicrobial ingredients were prepared using the casting technique. The tensile properties tensile strength (TS) [MPa] and percent elongation (E) at break [%] and the water vapor transmission (WVT) of the biodegradable films were evaluated and compared with the control (without antimicrobial ingredients). The evaluation of the Colony Forming Units per gram [CFU/g] of pan bread slices packed with the best biodegradable films, in terms of packaging performance, was also determined. The addition onto the matrix of only clove and cinnamon powders could reduce the films WVT when compared to the control, however TS and E were lower than the control and the effect of cinnamon was milder regarding this property. Since water activity of the pan bread slices packed with the biodegradable films increased considerably during the storage period, the antimicrobial effect could not be clearly determined. (C) 2010 Published by Elsevier Ltd.

O pão e a festa: patrimônio imaterial e turismo em Juiz de Fora

Esta pesquisa tem por objetivo analisar os pedidos de registro do Pão Alemão e da Deutsches Fest como bens culturais de natureza imaterial de Juiz de Fora, sendo elementos representantes da cultura e da tradição dos imigrantes alemães que fazem parte da história da cidade. A Festa Alemã ou Deutsches Fest é, atualmente, um dos maiores eventos do calendário cultural e turístico de Juiz de Fora, cidade localizada na Zona da Mata do Estado de Minas Gerais. Realizada no bairro Borboleta, antiga Colônia Alemã, a festa foi criada em 1969, por descendentes dos alemães que imigraram para o município, em meados do século XIX. O Pão Alemão, encontrado nas festas e casas do bairro, além de ser o principal elo de preservação da memória construída por esses descendentes alemães, tornou-se importante elemento simbólico, enquanto modo de preparo da legítima culinária alemã. Pão e Festa fazem parte de uma tradição constituída, ao longo de anos, para afirmar a identidade do grupo, proporcionando-lhe ampliar sua participação nos âmbitos políticos e econômicos locais.

Influence of irrigation on wheat crop

O uso da irrigação na triticultura tem aumentado significativamente nos últimos anos no Brasil. Neste trabalho, objetivou-se avaliar a influência da irrigação na produtividade, na qualidade tecnológica da farinha e no sistema radicular do trigo. em experimento de campo no IAPAR, em Londrina, Paraná, a cultivar IPR 118 foi cultivada sob irrigação por aspersão convencional (Tratamento Irrigado) e sem irrigação (Tratamento Sequeiro). A produtividade foi determinada, colhendo-se três amostras de 25 m² por tratamento. Nestas mesmas amostras, procedeu-se à análise da qualidade tecnológica da farinha, sendo avaliada, entre outros parâmetros, a força de glúten (W). A avaliação do sistema radicular foi realizada após a colheita, no perfil de 0 a 45 cm de profundidade do solo, amostrando-se oito plantas em cada tratamento. O método da parede do perfil foi utilizado para determinar o número de raízes (NR) e o método do monólito para determinar a massa seca de raízes (MSR). A irrigação aumentou em três vezes a produtividade do trigo, porém diminuiu o W na farinha. Ainda assim, o valor de W encontrado no Tratamento Irrigado (249 10-4 J) foi suficiente para manter a classificação do trigo como tipo-pão, a mesma para o qual a cultivar IPR 118 é classificada. Os valores medidos de NR e a MSR foram iguais ou maiores no Tratamento Sequeiro.

Associação entre consumo alimentar e atividade física com a síndrome metabólica em mulheres na pós-menopausa

Post-menopause is characterized as the period beginning one year after the permanent cessation of menstrual cycles, which is typically related to medical disorders that, in association with Metabolic Syndrome (MS), represent a set of cardiovascular risk factors. Objective: To assess dietary intake and the prevalence of metabolic syndrome in postmenopausal women, according to the level of physical activity. Methods: The sample consisted of 82 women, evaluated in the Northern Zone of the city of Natal / RN who were participants in the Natal Active Program. People completed a Food Frequency Consumption Questionnaire (FFCQ) and were interviewed about physical activity. Anthropometric measurements and biochemical tests were used to diagnose MS (Metabolic Syndrome). Result: The active women consumed more protective foods (flaxseed, nuts, whole wheat bread, brown rice and olive oil) than inactive women. Risky foods (sugar, crackers, white bread, white rice, margarine and beef) were consumed more by the group of inactive women. The prevalence of MS was higher in inactive women (53.30%) than in physically active women (46.70%). Conclusion: Active post-menopausal women had a higher daily intake of protective foods in relation to cardiovascular disease, while the inactive post-menopausal women had higher intake of risky foods for such diseases

Atributos do solo sob pastagens em sistema de sequeiro e irrigado

A pecuária é uma das atividades econômicas mais importantes da região do cerrado, sendo que o sucesso dessa atividade é dependente do sistema de manejo e de gramíneas forrageiras adaptadas às condições edafoclimáticas da região. Objetivou-se, neste tabalho, avaliar os atributos do solo em áreas sob pastagens com capim-Tanzânia (Panicum maximum Jacq. cv. Tanzânia) e braquiarão [Brachiaria brizantha (Hochst ex A. Rich.) Stapf. cv. Marandu], em sistema de sequeiro e irrigado no município de Rio Verde, GO. O experimento foi instalado no Centro Tecnológico Comigo, em um Latossolo Vermelho-Amarelo Distrófico típico, em 16 parcelas com 450m² cada. Adotou-se o delineamento em blocos completamente casualisados, referindo-se aos quatro tratamentos: capim-Tanzânia e braquiarão com e sem irrigação, com quatro repetições. Foram realizadas análises de atributos físicos (estabilidade de agregados) e químicas (pH, cálcio, magnésio, potássio, fósforo, acidez potencial, capacidade de troca catiônica, saturação por bases e conteúdo de matéria orgânica). Os atributos químicos variaram em ambas as profundidades, decorrentes principalmente da ação da calagem e adubação do solo independente da ausência ou presença de irrigação. Os tratamentos com capim-Tanzânia e braquiarão sem irrigação apresentaram os maiores teores de matéria orgânica e tiveram os maiores valores do diâmetro médio geométrico (DMG). A maior porcentagem dos agregados ficou retida na peneira de > 2,0mm de malha. A irrigação não afetou a produção de massa seca do capim-Tanzânia e braquiarão.

Construção e avaliação térmica de um fogão solar tipo caixa

The present work presents a contribution in the study of modelings of transference of heat for foods submitted to the experimental tests in the considered solar oven, where the best modeling for the beefburger of chicken in study was evaluated, comparing the results, considering this food as a half-infinite(1er object considered model) and,after that, considered the chicken beefburger as a plain plate in transient regimen in two distinct conditions: not considering and another model considering the contribution of the generation term, through the Criterion of Pomerantsev. The Sun, beyond life source, is the origin of all the energy forms that the man comes using during its history and can be the reply for the question of the energy supplying in the future, a time that learns to use to advantage in rational way the light that this star constantly special tax on our planet. Shining more than the 5 billion years, it is calculated that the Sun still in them will privilege for others 6 billion years, or either, it is only in the half of its existence and will launch on the Earth, only in this year, 4000 times more energy that we will consume. Front to this reality, would be irrational not to search, by all means technical possible, to use to advantage this clean, ecological and gratuitous power plant. In this dissertation evaluate the performance of solar cooker of the type box. Laboratory of Solar Energy of the Federal University of the Great River of North - UFRN was constructed by the group (LES) a model of solar stove of the type box and was tested its viability technique, considering modeling foods submitted when baking in the solar oven, the cooker has main characteristic the easiness of manufacture and assembly, the low cost (was used material accessible composition to the low income communities) and simplicity in the mechanism of movement of the archetype for incidence of the direct solar light. They had been proposals modeling for calculations of food the minimum baking time, considering the following models of transference of heat in the transient state: object the halfinfinite, plain plate and the model of the sphere to study the necessary temperature for the it bakes of bread (considering spherical geometry). After evaluate the models of transmission of heat will be foods submitted you the processes of to it bakes of, the times gotten for the modeling with the experimental times of it bakes in the solar oven had been compared, demonstrating the modeling that more good that it portraies the accuracies of the results of the model

Qualidade industrial de cultivares de trigo e triticale submetidos à adubação nitrogenada no sistema de plantio direto

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

Maxillary complete denture movement during chewing in mandibular removable partial denture wearers

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

Production of Crude Xylanase from Thermoascus Aurantiacus CBMAI 756 Aiming the Baking Process

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

Effect of high and low molecular weight glutenin subunits, and subunits of gliadin on physicochemical parameters of different wheat genotypes

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Acidez total titulável, pH e tempo de redução do azul de metileno no fluido ruminal de caprinos mantidos em pastagens artificiais, exclusiva de gramíneas, ou em caatinga

O objetivo deste trabalho foi o de determinar a concentração hidrogeniônica (pH), acidez total titulável e tempo de redução do azul de metileno no fluido ruminal de caprinos com ou sem raça definida, mantidos em pastagens artificiais, exclusivas de gramíneas, ou em caatinga, durante as épocas chuvosa e seca do ano. O delineamento experimental foi inteiramente casualizado, sendo analisado em esquema fatorial 2³ (animais com e sem raça definida, pastagens artificiais e em caatinga, épocas chuvosa e seca do ano). O tipo de pastagem influenciou significativamente (p < 0,05) os valores encontrados para acidez total titulável. em relação ao pH, o tipo de pastagem e época do ano foram significativamente (p < 0,05) os fatores mais incisivos. A atividade microbiana, avaliada através dos parâmetros estudados, foi mais intensa na época das águas e na caatinga em relação à da seca e pastagens artificiais, respectivamente. Na avaliação dos resultados desses testes, deve-se sempre levar em consideração principalmente a época do ano e o tipo de pastagem, sem, no entanto, desprezar o fator raça.

Xylanases from fungi: properties and industrial applications

Xylan is the principal type of hemicellulose. It is a linear polymer of beta-D-xylopyranosyl units linked by (1-4) glycosidic bonds. In nature, the polysaccharide backbone may be added to 4-O-methyl-alpha-D-glucuronopyranosyl units, acetyl groups, alpha-L-arabinofuranosyl, etc., in variable proportions. An enzymatic complex is responsible for the hydrolysis of xylan, but the main enzymes involved are endo-1,4-beta-xylanase and beta-xylosidase. These enzymes are produced by fungi, bacteria, yeast, marine algae, protozoans, snails, crustaceans, insect, seeds, etc., but the principal commercial source is filamentous fungi. Recently, there has been much industrial interest in xylan and its hydrolytic enzymatic complex, as a supplement in animal feed, for the manufacture of bread, food and drinks, textiles, bleaching of cellulose pulp, ethanol and xylitol production. This review describes some properties of xylan and its metabolism, as well as the biochemical properties of xylanases and their commercial applications.

Non-conventional yeasts

In the beginning there was yeast, and it raised bread, brewed beer, and made wine. After many not days but centuries and even millenia later, it was named Saccharomyces cerevisiae. After more years and centuries there was another yeast, and it was named Schizo-saccharomyces pombe; now there were two stars in the yeast heaven. In only a few more years there were other yeasts, and then more, and more, and more. The era of the non-conventional yeasts had begun.

Physiological responses of pressed baker's yeast cells pre-treated with citric, malic and succinic acids

The dough-leavening power of baker's yeast, Saccharomyces cerevisiae, is strongly influenced by conditions under which the pressed yeast is maintained prior to bread dough preparation. In this study, the influence of the yeast cell's pre-treatment with organic acids (malic, succinic, and citric acids) was investigated at a wide range of pH values when the pressed yeast samples were exposed to 30 degrees C. Increased fermentative activity was observed immediately after pre-treatment of the cells with organic acids. When the pH of the pressed yeast containing added citric acid was raised from 3.5 to 7.5, increases in both fermentative and maltase activities were obtained. Improvements in viability and levels of total protein were also observed during storage in the presence of citric acid, notably at pH 7.5. Glycerol-3-phosphate dehydrogenase activity and levels of internal glycerol also increased in the presence of citrate. on the other hand, pressed yeast samples containing succinic acid at pH 7.5 showed decreased viability during storage despite the maintenance of high levels of fermentative activity, similar to pressed yeast containing malic acid at pH 4.5 and 7.5. Decreases in intracellular levels of trehalose were observed during storage in all cases. Overall, the results of this study revealed the potential benefits of adding organic acids to pressed yeast preparations for baking purposes.

Molecular genetic maps of the group 6 chromosomes of hexaploid wheat (Triticum aestivum L. em. Thell.)

Restriction fragment length polymorphism (RFLP) maps of chromosomes 6A, 6B, and 6D of hexaploid wheat (Triticum aestivum L. em. Thell.) have been produced. They were constructed using a population of F 7-8 recombinant inbred lines derived from a synthetic wheat X bread wheat cross. The maps consist of 74 markers assigned to map positions at a LOD ≥ 3 (29 markers assigned to 6A, 24 to 6B, and 21 to 6D) and 2 markers assigned to 6D ordered at a LOD of 2.7. Another 78 markers were assigned to intervals on the maps. The maps of 6A, 6B, and 6D span 178, 132, and 206 cM, respectively. Twenty-one clones detected orthologous loci in two homoeologues and 3 detected an orthologous locus in each chromosome. Orthologous loci are located at intervals of from 1.5 to 26 cM throughout 70% of the length of the linkage maps. Within this portion of the maps, colinearity (homosequentiality) among the three homoeologues is strongly indicated. The remainder of the linkage maps consists of three segments ranging in length from 47 to 60 cM. Colinearity among these chromosomes and other Triticeae homoeologous group 6 chromosomes is indicated and a consensus RFLP map derived from maps of the homoeologous group 6 chromosomes of hexaploid wheat, tetraploid wheat, Triticum tauschii, and barley is presented.