Sensory aspects of liquid smoking of giant river prawn: comparison with traditional smoking

P>The purpose of this paper is to investigate the impact of liquid smoke on the sensory characteristics of giant river prawn (Macrobrachium rosenbergii). The sensorial profile was plotted using quantitative descriptive analysis and assessment of the acceptability of samples of beheaded and peeled and only beheaded freshwater prawns smoked using the traditional method or liquid smoke (LS). The prawns subjected to LS were characterised by their aroma, artificial flavour and bitter flavour. The beheaded, peeled prawns were found to be more acceptable, confirming that the presence of the shell is a limiting factor in the acceptability of smoked prawns.

Protagonismo juvenil: uma avaliação do programa agente jovem de desenvolvimento humano na cidade de Natal RN (2006/2007).

This paper presents a critical rescue of the term youth, while simultaneously is presented as the lifetime of between 15 and 24 years. Rescue two features in the literature. The first considers youth as a transition period and the second phase work that from a predisposition to rebellion. Discusses the design plural of that term, youth recital to this social and historical aspects of different societies to which it relates and highlights the importance of realizing the diversity of it. Where the object of investigation, the Young Agent Program, the overall objective of the study is to evaluate the effectiveness of the actions of the Young Agent Program for Human Development in Natal-RN. Specifically aims to evaluate the effectiveness of the Young Agent Program: a) as an enhancer of the integration of young people in social spaces of family, school and community, b) as to (re) insertion and the incorporation of issues related to health in adolescence, and c ) regarding the work of young people as multipliers of the actions of the program. With regard to the methodological procedures presents a review of the literature on youth, and the categories of human development, leadership and evaluation of youth policies for the construction of theoretical and analytical approach, using documentary data collection in the Municipal Labor and Social Services - SEMT on the Young Agent Program, and interviews with actors involved in the program. Finally, evaluates the effectiveness of the Young Agent Program from the perspective of participants

Características químicas, microbiológicas e sensoriais de leite de cabra congelado

O objetivo deste trabalho foi avaliar as modificações químicas, microbiológicas e sensoriais do leite caprino pasteurizado e congelado durante armazenamento por 90 dias. Foram realizadas análises para caracterização química da matéria prima utilizada nos experimentos (gordura, acidez Dornic, densidade, extrato seco total, pH e ácidos graxos livres-AGL) e caracterização microbiológica (contagem total, psicrotróficos, coliformes totais e fecais). Utilizou-se pasteurização lenta a 63°±1°C por 30 minutos para as amostras de leite seguido de armazenamento em freezer à temperatura de -18°C±1°C. Nos tempos 0, 30, 60 e 90 dias de congelamento foram efetuadas análises químicas (pH, acidez e AGL), microbiológicas (contagem total, psicrotróficos e coliformes) e sensoriais (sabor e aroma característico, sabor e odor estranho e aparência geral). Também, realizou-se análise sensorial do leite nos tempos zero e com 90 dias de armazenamento, após descongelamento e homogeneização em liquidificador por dois minutos. Foi observado que o congelamento prolongado do leite pasteurizado não alterou significativamente suas características químicas e microbiológicas. Apenas a acidez apresentou decréscimo significativo. No entanto, a qualidade do leite do ponto de vista sensorial apresentou modificações significativas, com perdas de sabor e aroma característicos e declínio acentuado da aparência geral durante o armazenamento. A homogeneização do leite em liquidificador, após o descongelamento melhorou a aparência geral e a aceitação do produto pela equipe de provadores.

Nota científica: teste de aceitação de bebida mista de soja e amora

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

Caracterização físico-química, reológica e sensorial de iogurte obtido pela mistura dos leites bubalino e caprino

Milk from different animals can be used for dairy production. Yoghurt is a popular fermented milk product and considered to be one of the greatest importance in terms of consumer acceptance and consumption. The present research deals with the production of strawberry set-type yoghurt by mixing goat and buffalo s milk and it has the objective of taking advantage of the intrinsic characteristics of each milk to produce a final product with desirable attributes. It was conducted by analyzing five experimental groups with different proportions of goat and buffalo s milk: C 100% goat s milk; 7C3B - 70% goat s milk and 30% buffalo s milk, 5C5B - 50% goat s milk and 50% buffalo s milk, 3C7B 30% goat s milk and 70% buffalo s milk; B - 100% buffalo s milk. Each group was evaluated for total solids content and the acidification profile was monitored every 30 minutes by pH analysis. The yoghurt samples were analyzed for physical-chemical (pH, acidity, protein, fat, total and reducing sugars, ash and total solids), rheological (syneresis and viscosity) and sensory characteristics (appearance, odor, consistency and flavour). Samples with higher percentual of bubaline milk reached Vm faster, but the time necessary for pH 4.6 (Te) were similar between groups. Statistical differences (p<0.05) were observed for fat and total solids content of yoghurt, with superior values for groups higher proportions of buffalo s milk. The parameters of behavior reached by the model of Ostwald of Waale pointed yoghurt samples as non-Newtonian and pseudoplastic fluids. Yoghurt made only with goat s milk (C) had higher values (p<0.05) for syneresis, which can be explained by its fragile coagulum. Additionally, this group also had the lowest sensory scores for the attributes consistence and taste, while bubaline yoghurt (B) obtained the best acceptance indexes for all of the appraised parameters

Análise técnica e econômica do processo de obtenção de espaguetes com adição de farinha de trigo integral e farinha de linhaça

This work studies the fabrication of spaghetti through the process at high temperatures through the use of flour added to flour and flaxseed meal, with the aim of evaluating the final product quality and estimate the cost of production. The values of moisture, ash, protein, wet gluten, gluten index, falling number and grain of flour and mixtures to test to be the possible use in mass manufacturing and technological criteria for compliance with current legislation. Spaghetti noodles type were manufactured by adding 10% and 20% flour and 10% and 20% flaxseed meal with performance of physical-chemical, sensory and rheological properties of the products. Further analysis was performed on the product acceptance and estimation of production cost in order to create subsidies to enable the introduction of products with greater acceptance and economic viability in the market by the food industry. On the rheology of the product test was cooking the pasta, specifying the volume increase, cooking time and percentage of solid waste. In the sensory evaluation was carried out the triangular test of product differentiation with 50 trained judges and acceptance testing by a hedonic scale with evaluation of the aspects color, taste, smell and texture. In defining the sensory profile of the product was performed with ADQ 9 judges recruited and trained at the factory, using unstructured scale of 9 cm, assessing the attributes of flavor of wheat, flax flavor, consistency, texture of raw pasta, raw pasta color and color of cooked pasta. The greater acceptance of product quality was good and the pasta with 20% flour, 10% followed by the full product, 10% and 20% flaxseed characterized the average quality of the criterion of loss analysis of solids, together with mass full commercial testing. In assessing the estimated cost of production, the two products more technologically feasible and acceptable (20% whole and 10% flaxseed) were evaluated in high temperature processes. With total cost of R $ 4,872.5 / 1,000 kg and R $ 5,354.9 / 1,000 kg respectively, the difference was related to the addition of lower inputs and higher added value in the market, flour and flaxseed meal. The comparative analysis of cases was confirmed the reduction in production time (10h), more uniform product to the drying process at high temperature compared to conventional

Components of Turnera diffusa Willd. var. afrodisiaca (Ward) Urb. essential oil

Turnera diffusa Willd. var. afrodisiaca (Ward) Urb. (syn. T aphrodisiaca) (Turneraceae) is a common aromatic plant growing wild in the subtropical regions of America and Africa. Its essential oil was studied by GC and GC-MS. Fifty-four components were characterized and identified, the most abundant being 1,8-cineol (11.4%), opoplenone (10.3%) cadalene (5.1%) and epi-cubenol (4.1%). Copyright (C) 2002 John Wiley Sons, Ltd.

In vivo genotoxicity assessment of nerolidol

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Phytogenic additives and organic acids in broiler chicken diets

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

Status of a hybrid three-neutrino interpretation of neutrino data

We re-analyse the non-standard interaction (NSI) solutions to the solar neutrino problem in the light of the latest solar as well as atmospheric neutrino data. The latter require oscillations (OSC), while the former do not. Within such a three-neutrino framework the solar and atmospheric neutrino sectors are connected not only by the neutrino mixing angle theta(13) constrained by reactor and atmospheric data, but also by the flavour-changing (FC) and non-universal (NU) parameters accounting for the solar data. Since the NSI solution is energy-independent the spectrum is undistorted, so that the global analysis observables are the solar neutrino rates in all experiments as well as the Super-Kamiokande day-night measurements. We find that the NSI description of solar data is slightly better than that of the OSC solution and that the allowed NSI regions are determined mainly by the rate analysis. By using a few simplified ansatzes for the NSI interactions we explicitly demonstrate that the NSI values indicated by the solar data analysis are fully acceptable also for the atmospheric data. (C) 2002 Elsevier B.V. B.V. All rights reserved.

Search for heavy Majorana neutrinos in mu(+/-)mu(+/-) + jets and e(+/-)e(+/-) + jets events in pp collisions at root s=7 TeV

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

CMS tracking performance results from early LHC operation

The first LHC pp collisions at centre-of-mass energies of 0.9 and 2.36 TeV were recorded by the CMS detector in December 2009. The trajectories of charged particles produced in the collisions were reconstructed using the all-silicon Tracker and their momenta were measured in the 3.8 T axial magnetic field. Results from the Tracker commissioning are presented including studies of timing, efficiency, signal-to-noise, resolution, and ionization energy. Reconstructed tracks are used to benchmark the performance in terms of track and vertex resolutions, reconstruction of decays, estimation of ionization energy loss, as well as identification of photon conversions, nuclear interactions, and heavy-flavour decays.

Tangential microfiltration of orange juice in bench pilot

O objetivo deste trabalho foi introduzir a técnica de microfiltração tangencial (MFT) na produção de suco de laranja. O suco microfiltrado (SMFT) foi comparado química e sensorialmente com um suco pasteurizado (testemunha). Utilizou-se um piloto de MFT munido de quatro membranas (0,1, 0,2, 0,8 e 1,4mm) cerâmicas monotubulares dispostas em série, cada uma delas com superfície de 0,005m². Suco de laranja comercial flash pasteurizado foi usado como produto inicial. O trabalho experimental foi dividido em três fases: a) caracterização do piloto de MFT; b) otimização das condições operacionais; c) produção do SMFT. Na fase de otimização, a membrana de 0,8mm apresentou os melhores fluxos de permeado, seguidas pelas de 1,4, 0,1 e 0,2mm. Para garantir a esterilidade do permeado, a membrana de 0,1mm foi escolhida para a terceira fase do trabalho. Na produção do SMFT, o suco de laranja foi peneirado para separar uma parte de sua polpa, sendo em seguida microfiltrado. Depois, a polpa foi misturada ao retentato e a mistura pasteurizada. O SMFT foi obtido adicionando a mistura pasteurizada ao permeado. O SMFT apresentou teor de sólidos solúveis (°Brix), polpa, pH e acidez titulável semelhante ao suco inicial pasteurizado (testemunha); embora, tenha perdido maior quantidade (28%) de vitamina C. de acordo com os provadores do painel, o suco testemunha apresentou melhores características sensoriais em relação ao SMFT, por apresentar maior intensidade de odor e sabor frutoso.

SU(3) mixing for excited mesons

The SU(3)-flavour symmetry breaking and the quark-antiquark annihilation mechanism are taken into account for describing the singlet-octet mixing for several nonets assigned by the Particle Data Group (PDG). This task is approached with the mass matrix formalism.

SISTEMAS QUIMILUMINESCENTES COM PEROXIDASE (EC:1.11.1.7) E SUAS APLICACOES EM ANALISES CLINICAS

The enzyme horseradish peroxidase HRP (EC:1.11.1.7), has both acid and basic isoenzymes, catalyses a wide range of reactions (acting as an oxiredutase or an oxidase) and is thought capable of one- or two-electrons oxidations depending on the substrate employed. Today, the methodology for these assay can be chemiluminescent reactions and enhanced chemiluminescent. The enhanced chemiluminescent assay with system HRP, luminol, peroxide and an enhancer has provided the basis for a convenient and sensitive assay for peroxidase and peroxidase conjugates, DNA probe and blotting assay. It is particularly more advantageous than the others, because is very rapid, more sensitive (attomoles), easy to do and technically simple, and is relatively specific for HRP (reduces the effect of the interference).