The brain tracks the energetic value in food images.

Do our brains implicitly track the energetic content of the foods we see? Using electrical neuroimaging of visual evoked potentials (VEPs) we show that the human brain can rapidly discern food's energetic value, vis à vis its fat content, solely from its visual presentation. Responses to images of high-energy and low-energy food differed over two distinct time periods. The first period, starting at approximately 165 ms post-stimulus onset, followed from modulations in VEP topography and by extension in the configuration of the underlying brain network. Statistical comparison of source estimations identified differences distributed across a wide network including both posterior occipital regions and temporo-parietal cortices typically associated with object processing, and also inferior frontal cortices typically associated with decision-making. During a successive processing stage (starting at approximately 300 ms), responses differed both topographically and in terms of strength, with source estimations differing predominantly within prefrontal cortical regions implicated in reward assessment and decision-making. These effects occur orthogonally to the task that is actually being performed and suggest that reward properties such as a food's energetic content are treated rapidly and in parallel by a distributed network of brain regions involved in object categorization, reward assessment, and decision-making.

The value of future opportunities: comparison of information technology firms and forest companies

There are several alternatives for valuing the future opportunities of firms. The traditional appraisal methods for single projects such as net present value, internalrate of return and payback rules have been criticized in recent years. It has been said that they do not take into account all growth opportunities of firms. At the company level, business valuation is traditionally based on financial and market information. Yield estimates, net worth values and market values of shares are commonly used. Naturally, all valuation methods have their own strengths and shortcomings. In the background of most estimation rules there is the idea that the future of the firms is quite clear and predictable. However, in recent times the business environment of most companies has changed to a more unpredictable direction and the effects of uncertainty have increased. There has been a growing interest in estimating the risks and values of future possibilities. The aim of the current paper is to describe the difference between the value of futureopportunities in information technology firms and forest companies, and also toanalyse the backgrounds for the observed gap.

Hakkeen kuivaus ennen varastointia ja biopolttoaineterminaalin suunnittelu

Lempäälään aiotaan rakentaa uusi kaukolämpölaitos, jossa polttoaineena käytettäisiin haketta. Nykyään Lempäälässä tuotetaan kaukolämpöä maakaasulla, jonka käyttämisestä halutaan siirtyä käyttämään lähialueilta saatavaa biopolttoainetta. Tässä työssä halutaan selvittää, mitä hyötyjä saataisiin hakkeen koneellisesta kuivauksesta. Työn toisena tavoitteena on suunnitella ja pohtia biopolttoaineterminaalin rakentamista sekä käsitellä hakkeen varastointia yleensä. Työssä tutustutaan hakkeeseen aiheesta kertovan kirjallisuuden avulla. Työssä on myös laskettu hakkeen kuivauksesta saatavia hyötyjä hakkeen lämpöarvoon sekä energiatiheyteen. Erityisesti perehdytään metsätähdehakkeeseen, rankahakkeeseen, kuorihakkeeseen sekä sahanpuruun. Laskelmien tuloksista on havaittu, että suurin hyöty hakkeen energiatiheyden parantumisessa saadaan kun hake kuivataan 35 % kosteuspitoisuuteen. Tämän jälkeen energiatiheyden paraneminen tapahtuu hitaammin. Hakkeen kuivauksesta saadaan myös muita hyötyjä kuin energiatiheyden paraneminen. Kuivan hakkeen käsittelyn ja varastoinnin on havaittu olevan vaivattomampaa kuin märän hakkeen. Biopolttoaineterminaalin ja voimalaitoksen tulisi sijaita rinnakkain, jotta hakkeen kuivauksesta saadaan mahdollisimman kustannustehokasta. Näin ollen syntyisi myös säästöjä hakkeen kuljetuksen suhteen. Biopolttoaineterminaalin rakentamista varten tarvittaisiin tilaa alustavien laskelmien perusteella noin yksi hehtaari. Työssä on myös laskettu biopolttoaineterminaalin rakentamisesta aiheutuvia kustannuksia sekä hakkeen kuljetuksesta koituvia logistiikka kustannuksia. Haketerminaalin ja voimalaitoksen sijaintia Lempäälässä on myös kartoitettu.

Applying customer value measurement to a customer loyalty program: Case of implementing a key performance indicator based on customer value

In recent decade customer loyalty programs have become very popular and almost every retail chain seems to have one. Through the loyalty programs companies are able to collect information about the customer behavior and to use this information in business and marketing management to guide decision making and resource allocation. The benefits for the loyalty program member are often monetary, which has an effect on the profitability of the loyalty program. Not all the loyalty program members are equally profitable, as some purchase products for the recommended retail price and some buy only discounted products. If the company spends similar amount of resources to all members, it can be seen that the customer margin is lower on the customer who bought only discounted products. It is vital for a company to measure the profitability of their members in order to be able to calculate the customer value. To calculate the customer value several different customer value metrics can be used. During the recent years especially customer lifetime value has received a lot of attention and it is seen to be superior against other customer value metrics. In this master’s thesis the customer lifetime value is implemented on the case company’s customer loyalty program. The data was collected from the customer loyalty program’s database and represents year 2012 on the Finnish market. The data was not complete to fully take advantage of customer lifetime value and as a conclusion it can be stated that a new key performance indicator of customer margin should be acquired in order to profitably drive the business of the customer loyalty program. Through the customer margin the company would be able to compute the customer lifetime value on regular basis enabling efficient resource allocation in marketing.

Características fisico-químicas e sensoriais da carne de bubalinos Murrah abatidos em diferentes períodos de confinamento

Objetivou-se avaliar as características físicas, químicas e sensoriais da carne de búfalos abatidos em diferentes períodos de confinamento. Foram utilizados 20 bubalinos da raça Murrah, castrados, descornados, com idade média inicial de 15 meses, abatidos aos 75, 100, 125 ou 150 dias de confinamento. Após o abate, as carcaças foram identificadas e resfriadas por 24 horas. Durante a desossa, foram colhidas amostras do contrafilé entre a 10ª e 11ª costelas para análise das características sensoriais e das perdas por cocção; entre a 11ª e 12ª costelas para avaliação da composição centesimal, do valor calórico, do pH e do índice de fragmentação miofibrilar (IFM); e entre a 12ª e 13ª costelas para a avaliação do escore de marmorização e da força de cisalhamento. A composição centesimal, o pH, a força de cisalhamento, o valor calórico, as perdas por cocção e o IFM não diferiram estatisticamente entre os períodos de confinamento. O grau de marmorização diferiu entre as idades de abate, uma vez os animais abatidos aos 75 dias de confinamento apresentaram escore de 1,25; os abatidos aos 100 e 125 dias, escore 2; e aqueles abatidos aos 150 dias de confinamento, escore 2,2. em todos os períodos de confinamento, a carne bubalina foi classificada como macia (média 3,94 kgf) e apresentou com características que não diferiram pelo painel sensorial entre os 75 e 150 dias de confinamento. O abate de bubalinos aos 75 e 150 dias de confinamento não influencia as características sensoriais sabor, aroma e cor da carne bubalina.

Perfil de ácidos graxos, composição centesimal e valor calórico de moluscos crus e cozidos com leite de coco da cidade de Maceió-Al

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Nutritional and chemical composition of culinary-medicinal Royal Sun Agaricus (the Himematsutake mushroom) Agaricus brasiliensis S. Wasser et al. (agaricomycetideae)

The objective of the study was to determine the nutritional and chemical composition (carbohydrates, proteins, lipids, calcium, and iron), water and ash content, and the caloric value of powdered fruiting bodies from six strains and from a mixture of strains of the culinary-medicinal mushroom Agaricus brasiliensis. The Kruskal-Wallis nonparametric and multiple comparisons tests and the Pearson correlation coefficient were used, with a 5% significance level. First, the results showed that strain 99/30 had a similar nutritional composition to the mixed sample. Second, when comparing strain nutrients to the mixture nutrients, the highest levels of carbohydrates, proteins, and calcium were in strain 99/25, and the highest levels of lipids were in strains 97/11, 99/28, and 99/30. Strain 99/30 was highest both in caloric value and moisture content. Finally, the mixture was established as a good source of macronutrients and micronutrients, and strain 99/30 was the closest to the mixture in nutritional composition.

Dietary factors associated with metabolic syndrome in Brazilian adults

Background: Metabolic Syndrome (MS) is defined as the association of numerous factors that increase cardiovascular risk and diet is one of the main factors related to increase the MS in the population. This study aimed to evaluate the association of diet on the presence of MS in an adult population sample.Methodology: 305 adults were clinically screened to participate in a lifestyle modification program. Anthropometric assessments included waist circumference (WC), body fat and calculated BMI (kg/m(2)) and muscle-mass index (MMI kg/m(2)). Dietary intake was estimated by 24 h dietary recall. Fasting blood was used for biochemical analysis. MS was diagnosed using NCEP-ATPIII (2001) criteria with adaptation for glucose (>= 100 mg/dL). Logistic regression (Odds ratio) was performed in order to determine the odds ratio for developing MS according to dietary intake.Results: An adequate intake of fruits, OR = 0.52 (CI:0.28-0.98), and an intake of more than 8 different items in the diet (variety), OR = 0.31 (CI: 0.12-0.79) showed to be a protective factor against a diagnosis of MS. Saturated fat intake greater than 10% of total caloric value represented a risk for MS diagnosis, OR = 2.0 (1.04-3.84).Conclusion: Regarding the dietary aspect, a risk factor for MS was higher intake of saturated fat, and protective factors were high diet variety and adequate fruit intake.

Caracterização físico-química da mucilagem de inhame liofilizada

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Aproveitamento do resíduo da produção de etanol a partir de farelo de mandioca, como fonte de fibras dietéticas

O presente trabalho teve por objetivo analisar resíduos do farelo de mandioca resultantes de processos de hidrólise enzimática para obtenção de etanol; visando o aproveitamento destes como fonte de fibras dietéticas. Foram realizados quatro ensaios enzimáticos utilizando as enzimas amilolíticas, a-amilase e amiloglucosidase, complementadas ou não com celulase e/ou pectinase. Os resíduos foram caracterizados quanto à composição centesimal, pH, acidez, perfil de açúcares e quanto às fibras (FDA, FDN, celulose, hemicelulose, lignina, açúcares neutros). Realizou-se também a análise microscópica dos resíduos. Pelos resultados obtidos na caracterização dos resíduos calculou-se a energia metabolizável aparente (EM). Observou-se que independente do ensaio enzimático todos os resíduos podem ser usados como fonte de fibras insolúveis. Os resíduos resultantes dos ensaios com pectinase apresentaram uma proporção aproximada de 1:1:1 de amido, fibras e açúcares, sendo a glicose o açúcar majoritário, e com energia metabolizável aparente de cerca de 2,6 kcal/g. Já os resíduos, onde não se utilizou a pectinase a proporção foi de 2:1:1 aproximadamente e a energia 3,1 kcal/g. A análise microscópica dos resíduos mostrou a presença de amido não hidrolisado preso às células em todos os ensaios enzimáticos sendo que, nos resíduos dos ensaios com pectinase a quantidade observada foi bem inferior aos demais. Uma possível alternativa para diminuir o valor calórico dos resíduos seria a lavagem com água após a prensagem para extração do hidrolisado para fermentação.

Aproveitamento de vísceras não comestíveis de aves para elaboração de farinha de carne

No presente trabalho, estudou-se o processamento das vísceras de frango (Gallus domesticus) e das ratitas avestruz (Struthio camellus) e ema (Rhea americana), processadas da mesma forma, com o objetivo de elaborar farinhas. A qualidade e controle de produção dessas farinhas foram avaliados por meio de parâmetros tecnológicos exigidos pela legislação vigente. Basicamente, a matéria-prima foi cozida e esterilizada, filtrada em peneira (para a separação do óleo), moída, seca em estufa e analisada. Foram obtidos dados de rendimentos de produção, de composição de nutrientes, de digestibilidade em pepsina, do valor calórico, determinados os teores de cálcio e fósforo, e realizados estudos da estabilidade da farinha durante o armazenamento (Salmonella, pH, índice de acidez e TBA). Os resultados mostraram que a produção de farinha pelo processamento das vísceras de avestruz e ema é viável, seus parâmetros de qualidade atendem, em grande parte, às exigências, mas, para um emprego imediato (uso regular) na elaboração de rações, necessita de alguns ajustes (correções) de parâmetros físico-químicos (nutrientes).

Associação do padrão de ingestão lípidica com a qualidade da dieta, resistência insulínica e homocisteinemia em adultos

Objectives: To evaluate the association between the consumption of different dietary fats with the quality of the diet, insulin resistance, and hyperhomocysteinemia in adults. Methods: Cross-sectional study conducted with 624 overweight subjects (73.7% females). Assessments of food intake (24h food recall and health eating index-HEI), anthropometry, and biochemical assays of fasting glucose, insulin (HOMA-IR and β calculus) and homocysteinemia were performed. Results: The low quality of diet was associated with the vegetable oil at 3rd quintile (≥1.5-2.0 servings) showed risk 2.9 times and cholesterol at quintiles 2nd, 3rd, and 4th was 2.0 times. HOMA-IR was higher at 5th quintile of saturated fat (≥10,7% - total caloric value) with risk of 60% and hyperhomocysteinemia the vegetable oil at 3rd quintile (>1.5-2.0 servings) with risk of 12.0 times and 5th (≥3.5 servings) 7.1 times. However, significance disappeared when adjusted for anthropometric variables. Conclusion: Dietary fats were associated with the harm diet quality, insulin resistance, and hyperhomocysteinemia. However, associations are dependant of demographic variables, dietetic, and nutritional state. © 2011 CELOM.

Desenvolvimento de uma sobremesa probiótica mista de tofu e extrato hidrossolúvel de soja fermentado

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Efeito de edulcorantes sobre a qualidade de leites fermentados

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Produção de cerveja utilizando cevada como adjunto de malte

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)