OPTIMIZATION OF EXTRUSION COOKING PROCESS FOR CHICKPEA (CICER-ARIETINUM, L) DEFATTED FLOUR BY RESPONSE-SURFACE METHODOLOGY

Response surface methodology was employed to optimize the production of a snack food from chickpea. The independent variables, process temperature (123-137-degrees-C) and feed moisture (13-27% d.s.b.) were selected at five levels (rotatable five level composite design: - square-root 2, -1, 0, 1, + square-root 2) in the extrusion of defatted chickpea flour. Response variables were expansion ratio, shear strength of the extrudate and sensory preference assessed by an untrained panel. Expansion ratio increased steadily with decrease in feed moisture similar to cereal extrusion. Regions of maxima were observed for sensory preference and shear strength, and these two product attributes were linearly related. The most acceptable chickpea snack was rated higher than a commercial corn snack.

THE CASSAVA (MANIHOT-ESCULENTA, C) CV PIONEIRA .3. COOKING CHARACTERISTICS

The edible parts of cassava cultivar Pioneira roots after 12 and 24 months of cultivation were analysed for human consum. The yield was 63% when the roots were harvested at the right time (12 months), and lower (58%) for older roots, with 24 months. Total cyanide contents were 62,0 - 61,8 and 58,0 - 63,4 ppm, respectively. Cooking time was 13,5 min and 19,5 min, respectively, although the cooked mass quality was similar good. The edible part of the roots was processed in french fries or tholes, submited to two treatment: blanching for three minutes and boiling for ten minutes. Treated and in natura tholes were fried in vegetable oil at 190-degrees-C. The effect of freezing (-20-degrees-C for 60 days) on the cooking quality was also evaluated. The frozen storage reduced the total cyanid content in all treatment. The rate of cyanid decrease were 45%, 84% and 88% with frying, blanching and frying, and boiling and frying, respectively. Blanching followed by frying assured a safe cyanid level for human consum as well as a good acceptance in sensorial analysis. The influence of the age of the roots in cooking quality was a decrease in softness. Frozen storage softened the 24 month old roots and worsened the flavor of 12 month old root. For table purposes cassava roots should be processed in french fries and blanching, what would allow frozen storage of edible part.

Kinematic analysis in healthy and hip-dysplastic German Shepherd dogs

This study investigated kinematic patterns in clinically normal German Shepherd dogs (GSDs) compared to those with hip dysplasia and with no clinical signs of lameness. Two groups of GSDs, including 10 clinically healthy dogs (G1) and 10 with hip dysplasia (G2), were trotted on a treadmill at a constant speed. Kinematic data were collected by a 3-camera system and analysed by a motion-analysis program. Flexion and extension joint angles and angular velocities were determined for the shoulder, elbow, carpal, hip, stifle, and tarsal joints.Within each group, the differences between the right and left limbs in all kinematic variables were not significant. Minimum angle, angular displacement and minimum angular velocity did not differ between groups. Significant differences were observed in the maximum angular velocity and maximum angle of the hip joint (dysplastic. >. healthy), and in the maximum angular velocity of the carpal joint (healthy. >. dysplastic). It was concluded that, when trotting on a treadmill, dysplastic dogs with no signs of lameness may present joint kinematic alterations in the hind as well as the forelimbs. © 2012 Elsevier Ltd.

Family farming and the agroindustrial chain: some notes on the German experience

Includes bibliography

Renewable energy sources in Latin America and the Caribbean: situation and policy proposals

Includes bibliography

Interação trófica entre cultivares de algodoeiro colorido, Aphis gossypii Glöver, 1877 (Hemiptera: Aphididae), Harmonia axyridis (PALLAS, 1773) E Eriopis connexa (German, 1824) (Coleoptera: Coccinellidae)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

The mineralogy and chemistry of the German and Portuguese tiles used to face a historic building in the Amazon region and their natural susceptibility to tropical weathering

As proeminentes edificações da cidade de Belém foram revestidas durante o século 19 com azulejos produzidos em Portugal e Alemanha que já apresentam distintos graus de degradação. O Palacete Pinho é uma das mais importantes destas edificações e foi selecionado para se investigar a ação do clima tropical amazônico sobre a degradação destes azulejos. Para atingir estes objetivos mapearam-se os azulejos desta edificação visando identificar as modificações de origem orgânica e inorgânica e coletas de amostras para análises. Os minerais foram determinados por DRX, a composição química por métodos clássicos úmidos e MEV/SED e os micro-organismos por microscopia. Os resultados obtidos mostram que os azulejos Portugueses e Alemães são distintos entre si. Enquanto o biscoito é composto de SiO₂ e Al₂O₃, CaO foi encontrado apenas nos Portugueses. Os baixos conteúdos de Na₂O e K₂O indicam adição de materiais para redução da temperatura de fusão. SiO₂ e PbO compõem o vidrado, já CoO e FeO foram adicionados como pigmentos. O biscoito dos azulejos Alemães é constituído de quartzo, mullita e cristobalita, ao contrário do Português com quartzo, gehlenita, diopsídio, calcita e feldspatos. Os vidrados são amorfos ao DRX. As diferenças químicas e mineralógicas entre os azulejos Portugueses e Alemães indicam que foram produzidos por matéria prima distinta, bem como processo termal. As alterações relacionadas com o intemperismo são as finas camadas de detritos (nos Alemães), manchas de oxidação, manchas escuras, descolamento do azulejo (no Português); perda de vidrado e biscoito tornando-se pulverulento como consequência do estabelecimento de Cyanophyta e bacillariophyta (Português). As distintas feições de degradação dos azulejos refletem as suas diferenças mineralógicas e químicas expostas ao clima tropical Amazônico.

Intervalo de dessecação de Urochloa ruziziensis (R. German & Evrard) Crins e seu efeito alelopático na cultura da soja RR

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Semen characteristics of captive common marmoset (Callithrix jacchus): a comparison of a German with a Brazilian colony

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Home Cooking and Phenolics: Effect of Thermal Treatment and Addition of Extra Virgin Olive Oil on the Phenolic Profile of Tomato Sauces

Tomato products are a key component of the Mediterranean diet, which is strongly related to a reduced risk of cardiovascular events. The effect of cooking time (15, 30, 45, and 60 min) and the addition of extra virgin olive oil (5 and 10%) on the phenolic content of tomato sauces was monitored using liquid chromatography coupled to tandem mass spectrometry. Concentration of phenolics in the tomato sauces decreased during the cooking process, with the exception of caffeic acid and tyrosol. The main degradation observed was the oxidation of quercetin, since the hydroxy-function at the C-ring of this flavonoid is not blocked by a sugar moiety, unlike rutin. Higher levels of virgin olive oil in tomato sauce seemed to enhance the extraction of phenolic compounds from the tomato, leading to higher phenolic contents in the sauces. Thus, the food matrix containing the phenolic compounds plays a crucial role in determining their accessibility.

Ethyl biodiesel: Microwave irradiation aiding ethanolysis of waste cooking oil.

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

Carotenoid Profile of Tomato Sauces: Effect of Cooking Time and Content of Extra Virgin Olive Oil

The consumption of carotenoid-rich vegetables such as tomatoes and tomato sauces is associated with reduced risk of several chronic diseases. The predominant carotenoids in tomato products are in the (all-E) configuration, but (Z) isomers can be formed during thermal processing. The effect of cooking time (15, 30, 45 and 60 min) and the addition of extra virgin olive oil (5% and 10%) on the carotenoid extractability of tomato sauces was monitored using liquid chromatography-tandem mass spectrometry (LC-ESI-MS/MS) and LC-ultraviolet detection (LC-UV). The thermal treatment and the addition of extra virgin olive oil increased the levels of antioxidant activity, total carotenoids, Z-lycopene isomers, -carotene and -carotene. These results are of particular nutritional benefit since higher lycopene intake has been associated with a reduced risk of lethal prostate and a reduction of prostate-specific antigen (PSA) levels. Moreover, -carotene has been reported to suppress the up-regulation of heme oxygenase-1 gene expression in a dose dependent manner and to suppress UVA-induced HO-1 gene expression in cultured FEK4.

The Critical Reception of Beethoven’s Compositions by His German Contemporaries, volume 2

The volumes in The Critical Reception of Beethoven's Compositions by His German Contemporaries bring to light contemporary perceptions of Beethoven's music, including matters such as audience, setting, facilities, orchestra, instruments, and performers as well as the relationship of Beethoven's music to theoretical and critical ideas of the eighteenth and nineteenth centuries. These documents, most of which appear in English for the first time, have been compiled from German-language periodicals published between 1783 and 1830. They present a wide spectrum of insights into the perceptions that Beethoven's contemporaries had of his monumental music. This is the second in a projected four-volume series. It begins with Opus 55, the Eroica, and ends with Opus 72, Fidelio.