Queijo Prato com teor reduzido de gordura adicionado de enzima proteolítica: características físicas e sensoriais

The Prato cheese is the second most consumed cheese in Brazil. It is produced by milk enzymatic coagulation, and maturated for at least 25 days; it is classified as fatty cheese and of medium moisture. Due to the concern to health, the cheeses consumers have been seeking for products with low fat contents; however fat is essential for providing desirable sensory and physiologic characteristics, such as flavor, softness and texture to cheeses. Alterations on the technological processing of low fat cheeses have been made seeking for improved products, and the use of proteolytic enzymes has been a significant strategy. The meltability, color and sensory characteristics are fundamental quality indicators of the final products. This study reports the findings from the analyses on the physical and sensory characteristics of low fat Prato cheese with addition of proteolytic enzyme – fastuosain, that is extracted from unripe gravata fruit. The addition of fastuosain improved the quality of the product, as this additive neither affected the meltability, nor produced bitterness, which is a common unpleasant taste in low fat cheeses.

Efeito da utilização de substitutos de gordura em queijos light

Cheeses are known to be sources of calcium, phosphorus and protein, important nutrients for a suitable nutrition. However, certain cheeses imply the ingestion of large amounts of fats, which can cause the development of coronary heart and carcinogenic diseases. Although consumers are aware of the necessity of reducing the fats intake, they are still not pleased with the quality of light cheeses available on the market, because the partial or total fat removal provides some undesirable changes, especially regarding to the product texture and flavor. In order to offer products nutritionally adequate and palatable, alternatives have been developed to improve the characteristics of light cheeses. Such alternatives include the use of fat substitutes, those additives that improve the functional and sensory characteristics of cheeses with reduced fat. Fat substitutes composed of proteins, carbohydrates and lipids, or a combination of them, help the retention of moisture and eliminate the undesirable characteristics of fat reduced-cheeses. In this context, this review aims at reporting the innovations and trends on the use of fat substitutes to produce light cheeses.

Aspectos tecnológicos dos substitutos de gordura e suas aplicações em produtos lácteos

The consumption of fat related to the incidence of diseases has motivated the development of food with less or even no fat. However, fat is important for the full functioning of the human body and sensory characteristics of food. Therefore, making food with little or no fat and at the same time maintaining the desired quality is a challenge for the industry. Fat substitutes were created to achieve this objective. Fat substitutes can be more effective in their applications when mixtures of different types of them are used. The number and variety of these ingredients are still growing, expanding options of choice when a fat substitute is required in a certain type of food. Considering the importance of fat substitutes nowadays, this paper presents an overview of functions and implications of fats in the human body and food, the terminology used to refer to fat substitutes, the categories of different types of fat substitutes available in the market and their applications in dairy products.

Análise genética da espessura do couro, do crescimento pós desmama e das resistências ao carrapato e à babesiose em bovinos de corte

Pós-graduação em Genética e Melhoramento Animal - FCAV

Farelo de acerola em programa de restrição alimentar para suínos pesados

Pós-graduação em Zootecnia - FCAV

Níveis e tipos de fibra dietética para suínos pesados em restrição alimentar qualitativa

Pós-graduação em Zootecnia - FCAV

Avaliação da espessura do osso parietal como região doadora de enxertos ósseos.

Introduction: The study of graft donor sites, whether from the anatomical, physiological or morphological point of view, has become a topic of current interest, due to the increasing number of patients needing facial bone reconstruction for various reasons. Purpose: In view of the need to constantly improve surgical techniques for autogenous bone graft harvesting, still considered the best choice for facial bone reconstruction, this paper describes an anatomical study on dry skulls in order to evaluate the average thickness of the parietal bone. Material and Methods: Measurements of this bone were taken with a goniometer, at four previously defined points, in the region that is often used as a donor site, in 49 dry skulls (98 parietal bones). The results were evaluated using the T test. Results: Thickness was measured at four predetermined points. The mean values (Point A = 4898mm, B = 4517mm, C = 6185mm, D = 4280mm) show that the bone can be even thinner than previously reported in the literature in other studies of the same nature. The largest bone thickness is in the medial and posterior region. Conclusion: A knowledge of these anatomical characteristics is helpful in preventing possible surgical complications, as well as making it safer for the surgeon to remove this graft and providing more information on whether or not to indicate this region as a bone graft donor site.

Avaliação da espessura da mandíbula com relação à fixação interna rígida em osteotomia sagital: estudo anatômico

Purpose: Trying to provide more anatomical data to the oral and maxillofacial surgeons regarding to orthognathic surgery, specifically about sagittal split osteotomy, the authors accomplished an anatomical study in dry human jaws, measuring the thickness in four previously established points of the body and mandibular ramus, at the usual spots used for the internal fixation by screws. Material and Methods: The authors also use the data collected to evaluate if there are significant differences between the group I (human dry mandibles with teeth) and group II (edentulous human dry mandibles). Results: For the group I the authors found the following results: x1 = 14,48, x2 = 14,94, x3=12,82 and x4 = 9,41, being the x2 the thickest point, and the least thick the x4. However in the group II, the found medium values were: x1 = 13,38, x2 = 13,08, x3 = 11,63 and x4 = 12,18, being the thickest point in that group the x1 and the least thick x3. The coefficient of simple correlation between the variables (group I and II) revealed a value of 0,6194, being this difference no significant at the meaning level of 95%.

Influência da espessura da infraestrutura em Zircônia (3Y-TZP)na resistência mecânica da porcelana de cobertura

Pós-graduação em Reabilitação Oral - FOAR

Suplementação com gordura protegida para vacas de corte desmamadas precocemente mantidas em pastagem natural

The objective of this work was to evaluate the productive and reproductive performance of beef cows, as well as the performance of their calves according to the following dietary treatments: PRE: supplemented with protected fat (PF) during 45 days prepartum; PREPOS: supplemented with PF during 45 days prepartum and 63 days postpartum; POS: supplemented with PF during 63 days postpartum; PN: without supplementation. The productive performance of cows was not influenced by feed management (P>0.05), except for body condition score (BCS), which was lower for PRE and PREPOS cows at the end of mating season, with the latter cows having similar BCS POS and PN. The calving interval (CI) was shorter for cows supplemented in PREPOS - 376 days -, and did not differ in cows maintained in PN - 383 days. Supplemented PREPOS cows weaned 4.4% more pounds of calf per 100kg of cow at calving - 22.6kg - than the PRE and POS cows - 21.6kg and 21.6kg, respectively - and 8,4% more pounds of calf per 100 of cow at calving than the cows maintained in native pasture - 20.7kg. The fat protected supplementation during pre and/or postpartum periods did not affect the performance of cows and calves.

Relação entre área do braço, área do músculo, área de gordura do braço e a menarca em adolescentes do município de Botucatu

The authors show the relations among arm circumference, arm muscle and arm fat areas with or without menarche, by carrying out an anthropometric study in 717 adolescents in the municipality of Botucatu. It must be emphasized that those adolescents who had already menstruated presented significantly higher nutritional indicators than those who had not menstruated yet. There was an increase in fat tissue and lean body mass in those adolescents who had already menstruated. Body changes might be expressed by calculating muscle and arm fat areas using triceps skinfold and arm circumference.

Sports practice is related to parasympathetic activity in adolescents

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

Análise da espessura da película de cimentos de ionômero vítreo e fosfato de zinco, empregados na cimentação de coroas totais metálicas, preparadas in vivo

Pós-graduação em Odontologia Restauradora - ICT

Correlações entre padrões hematológicos, parasitológicos e desempenho animal de ovelhas suplementadas com gordura protegida

The development of populations of gastrointestinal parasites resistant to antihelmintics has led to seeks new alternatives its control. Stimulation of natural immunity by means of animal nutrition has shown promising results in controlling nematodes in sheep. The addition of protected fat sources, containing essential fatty acids, may be an alternative due to many effects, among them, regulation of immunity expression and regulation of the inflammatory response by immune effectors. The aim of this study was to estimate correlations between haematological and parasitological patterns, animal performance through weight and body condition, under the influence of protected fat in ewes. Fifty Santa Ines sheep, in the final third of pregnancy or postpartum, in paddocks of Panicum maximum, received, individually, 200 g per day of concentrate, isonitrogenous and isocaloric diets, with or without the addition of protected fat. In general, except for total leukocytes and eosinophils, almost all of Pearson correlation coefficients of other variables were significant. However, the protected fat, in the amount offered, had no antihelmintic effect.

Avaliação da composição química, proteólise e propriedades funcionais do queijo mussarela comercial com teor reduzido de gordura

Chemical composition, proteolysis and functional properties of commercial Mozzarella cheese with reduced fat content found in the market of Londrina – PR were evaluated. The cheeses were analyzed for chemical composition, meltability, free oil formation, and the indexes of extension and depth of proteolysis during 30, 45 and 60 days of storage at 5°C. The samples showed no significant difference in chemical composition. The fat content of all samples complied with current legislation regarding the minimum percentage (25%) of fat reduction. Among the three brands tested, the cheeses of brand C showed the highest depth index of proteolysis. In all chesses, the meltability has increased during storage period. The, the brand C had significantly higher (p <0.05) free oil content when compared to other brands tested.