90 registros encontrados - unidade Núcleo de Estudos e Pesquisas em Alimentação
A mulher e a pesca : um olhar sobre a pesquisa e a atuação feminina pesqueira no brasil
ARTIGO - Português
Assunto: Artigo original
Resumo: As mulheres pescadoras lidam historicamente com a falta de reconhecimento de suas atividades, o que tem implicações socioeconômicas (e.g.,...
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Resumo: As mulheres pescadoras lidam historicamente com a falta de reconhecimento de suas atividades, o que tem implicações socioeconômicas (e.g., falta de remuneração por seu trabalho) e de saúde (e.g.: falta de reconhecimento de suas doenças trabalhistas). Através de uma revisão da literatura, aqui avaliamos eventuais mudanças neste cenário para as pescadoras brasileiras, incluindo o seu reconhecimento na literatura científica. Encontramos que, nas últimas décadas, as pescadoras brasileiras conseguiram melhorias: muitas, por exemplo, gerenciam diferentes associações de pescadores em todo o país, incluindo algumas historicamente dominadas por homens, como as colônias de pesca. A academia também reflete esta tendência ao mostrar crescente interesse no entendimento do papel das mulheres na pesca brasileira. No entanto, as capturas femininas ainda tendem a não ser registradas, embora os peixes e mariscos que coletam tenham um papel central na subsistência, segurança e soberania alimentar de suas famílias e comunidades. Por outro lado, à medida que o reconhecimento feminino progride lentamente, em alguns casos as mulheres começam a ter seu trabalho valorizado economicamente para além das esferas de processamento e venda de peixes. Alguns exemplos mostram que trabalhos de pesca tradicionalmente vistos como uma simples "ajuda ao parceiro" começam a ser economicamente remunerados, o que tende a se traduzir em melhor uso desta renda no bem-estar familiar. Estas conquistas positivas ajudam a revelar barreiras mais sutis, como a constante luta das mulheres para serem reconhecidas como trabalhadoras da pesca quando seu trabalho não está diretamente no setor extrativo (mas voltado, por exemplo, à fabricação de equipamentos ou ao processamento e comércio de peixes). Mesmo quando diretamente envolvidas no setor extrativo, as pescadoras ainda lutam para ter o reconhecimento de suas doenças ocupacionais, sem o qual seu acesso aos direitos trabalhistas é limitado. Assim, há muito a ser feito para que o trabalho da pesca feminina saia da invisibilidade, mas os primeiros passos já foram dados, cabendo à sociedade como um todo propulsionar esse processo
Application of high‐pressure homogenization on gums
ARTIGO - Inglês
Assunto: Polissacarídeos
High‐pressure homogenization (HPH) is an emerging process during which a fluid product is pumped by pressure intensifiers, forcing it to flow through...
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High‐pressure homogenization (HPH) is an emerging process during which a fluid product is pumped by pressure intensifiers, forcing it to flow through a narrow gap, usually measured in the order of micrometers. Gums are polysaccharides from vegetal, animal or microbial origin and are widely employed in food and chemical industries as thickeners, stabilizers, gelling agents and emulsifiers. The choice of a specific gum depends on its application and purpose because each form of gum has particular values with respect to viscosity, intrinsic viscosity, stability, and emulsifying and gelling properties, with these parameters being determined by its structure. HPH is able to alter those properties positively by inducing changes in the original polymer, allowing for new applications and improvements with respect to the technical properties of gums. This review highlights the most important advances when this process is applied to change polysaccharides from distinct sources and molecular structures, as well as the future challenges that remain
DOI: https://doi.org/10.1002/jsfa.8695
Texto completo: https://onlinelibrary.wiley.com/doi/10.1002/jsfa.8695
ARTIGO - Inglês
Assunto: Peixe - Classificação
Analysis of Brazilian fishers' classifications of 24 marine (Atlantic coast) and 24 freshwater (Amazon) fish species reveals that fishers from the...
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Analysis of Brazilian fishers' classifications of 24 marine (Atlantic coast) and 24 freshwater (Amazon) fish species reveals that fishers from the Atlantic coast identify fish mainly through generic names (primary lexemes), while riverine Amazonian fishers typically identify them through binomials. The similarity of Amazonian fish species seems to contribute to the detailed folk taxonomy used by riverine fishers. High-ranking groups called "relatives" or "cousins" are sorted by fishers in terms of similarities of habitat, diet, and morphology and, secondarily, behavior. The general correspondence between the folk and scientific taxonomies reinforces the reality of both the supracategories used by these fishers and the biological groups as discontinuities in nature. Given the urgency of biological inventories and the lack of knowledge of high-biodiversity environments such as the Atlantic Forest and the Amazon, these results suggest that fisher knowledge and experience could contribute to scientific research.
DOI: https://doi.org/10.1086/527437
Texto completo: https://www.journals.uchicago.edu/doi/10.1086/527437
ARTIGO - Inglês
Assunto: Homogeneização
The impacts of stirring and homogenisation processes on the physicochemical and sensory characteristics of stirred yoghurt produced from fresh,...
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The impacts of stirring and homogenisation processes on the physicochemical and sensory characteristics of stirred yoghurt produced from fresh, refrigerated and frozen/thawed sheep milk were studied. Yoghurt from frozen/thawed milk was more sensitive to post acidification and had a higher Casson yield stress than yoghurt from fresh milk. The main differences caused by stirring and homogenisation were observed in NIR backscattering and in rheological parameters of yoghurt from refrigerated and frozen/thawed milk (Casson yield stress reduced and Casson consistency index increased). These modifications, however, were not able to improve the low scores of sensory evaluation of yoghurt from frozen/thawed milk, probably penalised by their worst textures. Results suggest that sheep milk cold preservation, mainly freezing/thawing, negatively affects the characteristics of yoghurt; although some improvements in physicochemical parameters are observed after stirring and homogenisation, these were not enough to avoid poor sensory evaluation of the samples
Art, fisheries and ethnobiology
ARTIGO - Inglês
Assunto: Tilápia do Nilo
Abstract: Nature is perceived in a variety of forms, and the perception of nature can also be expressed in different ways. Local art may represent the...
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Abstract: Nature is perceived in a variety of forms, and the perception of nature can also be expressed in different ways. Local art may represent the perception of nature by humans. It can embody perception, imagination and wisdom. Local art, in particular, reflects how people interact with nature. For example, when studying the representation of fish by different cultures, it is possible to access information on the fish species found in the environment, on its relative importance, and on historical events, among others. In this context, art can be used to obtain information on historical events, species abundance, ecology, and behaviour, for example. It can also serve to compare baselines by examining temporal and spatial scales. This study aims to analyse art and nature from a human ecological perspective: art can understood as an indicator of fish abundance or salience. Art has a variety of dimensions and perspectives. Art can also be associated with conservation ecology, being useful to reinterpret ecological baselines. A variety of paintings on fish, as well as paintings from local art, are explored in this study. They are analyzed as representing important fish, spatially and historically. A survey regarding the fish found in different paintings was conducted using art books and museum books. Pictures were taken by visiting museums, particularly for local or traditional art (Australia and Cape Town). The fish illustrated here seem to be commonly important in terms of salience. For example, Coryphaena spp. is abundant in Greece, Nile tilapia in Egypt, Gadus morhua in the Netherlands, as well as barracuda in Australia; salience is also applied to useful, noticeable or beautiful organisms, such as Carassius auratus (China). Another aspect of salience, the diversity of a group, is also represented by the panel where Uraspis uraspis appears to be depicted. Regarding the evaluation of baselines, we should consider that art may represent abundant fish in certain historic periods and geographic regions. Art could be an important temporal and geographical indicator to discover preterit information on the abundance of fish and compare it to present abundance
Biophysical evaluation of milk-clotting enzymes processed by high pressure
ARTIGO - Inglês
Assunto: Enzimas
High pressure processing (HPP) is able to promote changes in enzymes structure. This study evaluated the effect of HP on the structural changes in...
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High pressure processing (HPP) is able to promote changes in enzymes structure. This study evaluated the effect of HP on the structural changes in milk-clotting enzymes processed under activation conditions for recombinant camel chymosin (212 MPa/5 min/10 °C), calf rennet (280 MPa/20 min/25 °C), bovine rennet (222 MPa/5 min/23 °C), and porcine pepsin (50 MPa/5 min/20 °C) and under inactivation conditions for all enzymes (600 MPa/10 min/25 °C) including the protease from Rhizomucor miehei. In general, it was found that the HPP at activation conditions was able to increase the intrinsic fluorescence of samples with high pepsin concentration (porcine pepsin and bovine rennet), increase significantly the surface hydrophobicity and induce changes in secondary structure of all enzymes. Under inactivation conditions, increases in surface hydrophobicity and a reduction of intrinsic fluorescence were observed, suggesting a higher exposure of hydrophobic sites followed by water quenching of Trp residues. Moreover, changes in secondary structure were observed (with minor changes seen in Rhizomucor miehei protease). In conclusion, HPP was able to unfold milk-clotting enzymes even under activation conditions, and the porcine pepsin and bovine rennet were more sensitive to HPP
ARTIGO - Inglês
Assunto: ODS: 14. Vida na água
Abstract: Diverse and inclusive marine research is paramount to addressing ocean sustainability challenges in the 21st century, as envisioned by the...
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Abstract: Diverse and inclusive marine research is paramount to addressing ocean sustainability challenges in the 21st century, as envisioned by the UN Decade of Ocean Science for Sustainable Development. Despite increasing efforts to diversify ocean science, women continue to face barriers at various stages of their career, which inhibits their progression to leadership within academic institutions. In this perspective, we draw on the collective experiences of thirty-four global women leaders, bolstered by a narrative review, to identify practical strategies and actions that will help empower early career women researchers to become the leaders of tomorrow. We propose five strategies: (i) create a more inclusive culture, (ii) ensure early and equitable career development opportunities for women ECRs, (iii) ensure equitable access to funding for women ECRs, (iv) offer mentoring opportunities and, (v) create flexible, family-friendly environments. Transformational, meaningful, and lasting change will only be achieved through commitment and collaborative action across various scales and by multiple stakeholders
Texto completo: https://academic.oup.com/icesjms/article/80/1/56/6916918
ARTIGO - Inglês
Assunto: Alta pressão hidrostática
This study compared the inactivation of the proteolytic (PA) and milk-clotting (MCA) activities of Rhizomucor miehei protease by high isostatic...
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This study compared the inactivation of the proteolytic (PA) and milk-clotting (MCA) activities of Rhizomucor miehei protease by high isostatic pressure (HIP) up to 600 MPa/20 min/25 °C and by a thermal process (TP) up to 72.0°C/30 min. Pressures above 300 MPa caused a loss of enzyme activity, MCA being expressively more affected than PA. The inactivation of the protease showed a nonlinear behavior, converging to a two-component system model (stable and labile fractions). The stable fraction represents higher activity for PA and the labile for MCA. The D-values for stable PA (3.35 ± 0.42 min for HIP and 5.58 ± 0.48 min for TP) and labile MCA (0.34 ± 0.04 min for HIP and 0.47 ± 0.04 min for TP) were significantly lower for the HIP processed enzyme, highlighting the effectiveness of the process in inactivating this enzyme. Therefore, the results highlight HIP at 600 MPa as an optional process to inactivate R. miehei protease (without the use of heat), being more effective than the thermal process
ARTIGO - Inglês
Assunto: Reologia
Enzymatic milk coagulation affects parameters such as yield, moisture content and texture and various methodologies have been used to evaluate this...
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Enzymatic milk coagulation affects parameters such as yield, moisture content and texture and various methodologies have been used to evaluate this process. Thus, the present work comparatively evaluated milk coagulation with different enzyme (10.00, 16.67 and 23.33 IMCU.L−1 milk) and protein (1.5, 3.0 and 6.0%) concentrations using rheological methods, near-infrared (NIR) light backscattering and confocal microscopy. The enzymatic hydrolysis (first phase of coagulation) can be explained by the parameters determined in the NIR light backscatter profile. All the methodologies were capable of describing the protein network aggregation process (second phase of coagulation), and using the rheological trials and NIR light backscattering, the gels with greater enzyme or protein concentrations were shown to have more protein aggregation, resulting in more consistent gels. In addition the start of aggregation could be measured and the formation of the gel microstructure visually accompanied by confocal microscopy. Thus, all the methods could be used to make an overall evaluation of the milk coagulation phenomenon, but the method should be chosen according to the parameters one desires to use to compare the different samples
ARTIGO - Inglês
Assunto: Coagulantes
This study aimed to evaluated how the high isostatic pressure (HIP) affects the milk coagulation activity (MCA) of different coagulants in...
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This study aimed to evaluated how the high isostatic pressure (HIP) affects the milk coagulation activity (MCA) of different coagulants in Ultrafiltered (UF) cheese and in a sodium phosphate (SP) buffer solution when processed at 25 °C at different pressures (100–450 MPa) and time (2–16 min). Results showed that all the enzymes had greater sensitivity to HIP when processed in UF cheese (inactivation up to 74.4% higher) than in SP buffer solution, being the maximum condition evaluated (450 MPa/16 min) able to reduces the residual activity of all the enzymes up to 94% and 60% in UF cheese and SP buffer, respectively. In terms of activity increase, higher increase in MCA occurred in UF cheese at pressures up to 275 MPa for recombinant chymosin (20%), calf rennet (24%) and R. miehei protease (17%) and at pressure up to 151 MPa for porcine pepsin (6%) and bovine rennet (8%). Therefore, the results highlight the importance of the media in the consequence of the HIP effects on enzyme and that HIP processing could be an interesting alternative to accelerate proteolysis in matured cheeses (using activity increase conditions) or to allows extension of the shelf life in fresh cheeses (using inactivation conditions), reducing undesirable changes caused by residual coagulant activity
ARTIGO - Inglês
Assunto: Atividade antimicrobiana
The effects of high pressure homogenization (HPH, < 190 MPa) and high pressure processing (HPP, < 600 MPa) on hen egg white lysozyme muramidase and...
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The effects of high pressure homogenization (HPH, < 190 MPa) and high pressure processing (HPP, < 600 MPa) on hen egg white lysozyme muramidase and antimicrobial activities were assessed. The results showed enzyme activation under mild process conditions (< 120 MPa for HPH and < 400 MPa for HPP, both at 20 °C) and mostly for activity measured at non-optimum pH and temperature. When processes were carried out at 50 °C, lower activation were observed (< 18% for HPH and < 13% for HPP), possibly indicating that processes at 50 °C delivered enough energy to promote undesirable unfolding on lysozyme. HPH induced a greater increase in muramidase activity (29%) than HPP (17%), but this not reflected the antimicrobial performance of the processed lysozyme, since only HPP reduced the minimum inhibitory concentration of the lysozyme against Bacillus cereus (50%) and Geobacillus stearothermophilus (66%). The results highlighted that each process changed differently the lysozyme muramidase and antimicrobial activity
ARTIGO - Inglês
Assunto: Nutrição
We assessed the prevalence of front-of-package (FoP) claims in the Brazilian packaged food supply and examined whether foods with claims were more...
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We assessed the prevalence of front-of-package (FoP) claims in the Brazilian packaged food supply and examined whether foods with claims were more likely to be high in critical nutrients. Using data from a random 30% subsample of 11,434 foods and beverages collected in the five largest food retailers in Brazil in 2017 (n = 3491), we classified claims into nutrition, health, and environment. We examined whether foods with claims were more likely to be high in critical nutrients using 95% confidence intervals. Claims were found in 41.2% of the products. Nutrition claims were the most prevalent (28.5%), followed by health (22.1%), and environment-related claims (5.2%). More than 85% of the breakfast cereals, granola bars, and nectars contained claims, which were found in 51% of the dairy beverages. Foods with nutrition claims were more likely to be high in critical nutrients (65.3%; 95% CI 62.3, 68.2% vs. 54.1% 95% CI 52.1, 56.0). Products with health (52.9%; 95% CI 49.3, 56.4% vs. 58.5%; 95% CI 56.6, 60.3) and environment-related claims (33.5%; 95% CI 27.0, 40.8% vs. 58.6%; 95% CI 56.9, 60.2%) were less likely to be high in critical nutrients. FoP claims are prevalent in Brazil, and nutrition claims are more likely to have a poorer nutritional profile. Policymakers should consider restricting the presence of claims on unhealthy products
DOI: https://doi.org/10.3390/nu11122967
Texto completo: https://www.mdpi.com/2072-6643/11/12/2967
ARTIGO - Português
Assunto: Comunicação
Resumo: Introdução: fatores individuais parecem estar relacionados à utilização de novas recomendações e mudanças de prática profissional para ações...
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Resumo: Introdução: fatores individuais parecem estar relacionados à utilização de novas recomendações e mudanças de prática profissional para ações de promoção à saúde. Objetivo: avaliar a relação entre conhecimento, autoeficácia (AE) e utilização das recomendações do Guia Alimentar Brasileiro (GAB) nas práticas de equipes de Núcleos de Apoio à Saúde da Família (NASF-AB). Método: recorte transversal de pós-intervenção de um ensaio comunitário controlado envolvendo 26 profissionais de saúde. Conhecimento e AE em utilizar as recomendações do GAB foram coletados por escalas validadas autoaplicáveis. A utilização do GAB na prática profissional foi mensurada mediante observação da rotina de trabalho dos NASF-AB e preenchimento de escala validada sobre as recomendações do GAB. Todos os escores variaram de 0 a 100. Resultados: as pontuações médias nos escores de conhecimento, AE e utilização do GAB foram de 83,07 (DP = 18,29), 63,36 (DP = 19,07) e 4,33 (DP = 8,03), respectivamente. Houve correlação positiva e moderada entre AE e escore de utilização do GAB (r = 0,45; p = 0,03). Conhecimento sobre o GAB obteve fraca correlação com o escore de utilização (r = 0,34; p = 0,11). Diferença significativa foi obtida entre as médias do escore de utilização do GAB no grupo de elevada AE (5,13; p = 0,004; DP =1,55), em relação ao de baixa AE (3,40; p = 0,059; DP = 1,69), independentemente da categoria profissional. Conclusão: neste estudo, a AE demonstrou estar moderadamente correlacionada com a adoção de novas práticas profissionais
Cooking skills index : development and reliability assessment
ARTIGO - Inglês
Assunto: Culinária
Describe the development and the reliability assessment of an index that evaluates the confidence in performing cooking skills considered relevant in...
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Describe the development and the reliability assessment of an index that evaluates the confidence in performing cooking skills considered relevant in Brazil. Methods The development of the Cooking Skills Index was based on the self-efficacy beliefs and its theoretical reference was the Dietary Guidelines for the Brazilian Population. It measures, from zero to 100, the degree of confidence in performing ten cooking skills considered as facilitators for the implementation of Brazilian Dietary Guidelines recommendations. Experts (face validity) evaluated the index. A pilot study (n=10) and a test-retest (n=51) was conducted by telephone interviews and computerized assistance with adults responsible for food preparation at home in sao Paulo. Reliability was assessed by Cronbach's alpha, quadratic weighted kappa and prevalence and bias adjusted kappa. Results The Cooking Skills Index was coherent with the adopted theoretical framework according to the experts. It was fast and easy to apply to the participants. It showed a good internal consistency (Cronbach's alpha >0.70) and an acceptable to excellent reproducibility (weighted kappa=0.55, adjusted kappa=0.89). Conclusion The Cooking Skills Index has a good reliability and is therefore recommended to evaluate cooking skills confidence in Brazilian studies developed in contexts similar to those of this study
Ecological, cultural, and economic approaches to managing artisanal fisheries
ARTIGO - Inglês
Assunto: Pesca
Approaches towards the management of artisanal fisheries have been enlightening the scientific literature for approximately the last 20 years. Coming...
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Approaches towards the management of artisanal fisheries have been enlightening the scientific literature for approximately the last 20 years. Coming from diverse disciplines such as anthropology, biology, economy, and ecology (especially human ecology), these approaches have dealt with common theory, strategies for cooperation, decision-making models, cultural contexts, and local knowledge. Fishery management depends on an understanding of the interactions between humans and aquatic resources, and in case of indigenous or of native populations, forestry resources are also considered for livelihoods. Acquiring an understanding of the local knowledge about fish and other resources, of collective local arrangements and institutions, of market interactions, and of the decision-making processes of fishers is fundamental for the management of artisanal fisheries. This review includes historical and current approaches associated with the management of artisanal fisheries. These approaches include the following: (a) cultural and human ecological approaches, including ecological models such as optimal foraging theory; (b) institutional approaches, including processes of cooperation associated with local knowledge and institutions; and (c) current ecological-economic propositions towards fishery management, such as payments for environmental services. This revision is illustrated through examples, in particular, of data collected among coastal artisanal fisheries of the SE Atlantic Forest in Brazil
Effect of high-pressure homogenization on enzyme activity in juices
CAPÍTULO DE LIVRO - Inglês
Assunto: Homogeneização
ARTIGO - Inglês
Assunto: Artigo original
Abstract: The effect of ultrasound on lipase performance was studied in goat cream hydrolysis. Ultrasound (25 kHz, 22 W/L) was carried out on lipase...
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Abstract: The effect of ultrasound on lipase performance was studied in goat cream hydrolysis. Ultrasound (25 kHz, 22 W/L) was carried out on lipase and/or goat cream under different conditions (pH 6.0; temperature of 25, 40 and 55 °C; up to 5 h). As a pre-treatment, ultrasound did not induce goat cream hydrolysis, but slightly increased lipase activity (up to 12%), depending on the temperature and processing time (activation conditions at 25 °C/45 min and 40 °C/60 min). The fat hydrolysis assisted by ultrasound had higher hydrolysis rate when compared to conventional processing with an increase of 12% at 55 °C, 23% at 40 °C and 28% at 25 °C. The reaction temperature was an important parameter and lower temperatures improved the ultrasound effects. Possibly, these results are associated with the acceleration of mass transfer during ultrasound reaction, as well as the modifications promoted by ultrasound on the enzyme. Therefore, ultrasound was demonstrated as an interesting alternative to improve the goat cream hydrolysis by lipase
ARTIGO - Inglês
Assunto: Alta pressão hidrostática
This study investigated the effect of high pressure processing (HPP) at 600 MPa for 5 and 30 min on cocoyam, Peruvian carrot, and sweet potatoes...
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This study investigated the effect of high pressure processing (HPP) at 600 MPa for 5 and 30 min on cocoyam, Peruvian carrot, and sweet potatoes cylinders. The impact of the process was evaluated through syneresis analysis, water activity, polarized optical microscopy, thermal properties, texture profile, and drying rate. The results demonstrated that regardless of the process time, the HPP caused physical damage to the structure of the vegetables, providing greater syneresis (up to 12%), disruption of cell wall, reduction of the maximum force to cut the sample (up to 60%), and increased drying rate (~ 30%). Starch gelatinization ranged between 30% (in Peruvian carrot) and 70% (in sweet potato). Additionally, this process reduced the gelatinization temperature of the sweet potatoes starch. Therefore, the results suggest that HPP modifies the tubers structure, being an alternative for tubers softening and reduces the time required in its drying process.
Effects of high-pressure homogenisation on physicochemical characteristics of partially skimmed milk
ARTIGO - Inglês
Assunto: Leite
The changes in partially skimmed milk (0.5% fat) physicochemical properties and proteins after high‐pressure homogenisation (HPH) at 100, 200 and 300...
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The changes in partially skimmed milk (0.5% fat) physicochemical properties and proteins after high‐pressure homogenisation (HPH) at 100, 200 and 300 MPa were investigated. Processing parameters and changes in pH, ethanol precipitation stability, lightness, whey protein denaturation, hydrophobicity and viscosity were evaluated. No significant differences were found between milk pH and nonprotein nitrogen content before and after HPH. Ethanol stability, lightness and hydrophobicity increased when pressure was increased from 100 MPa to 300 MPa. Whey protein denaturation, evaluated through noncasein nitrogen, occurred only at 200 to 300 MPa, and viscosity increased just at 300 MPa. Therefore, HPH changed some milk physicochemical characteristics, mainly those related to protein content. These results highlight that HPH processing is a promising technology to improve partially skimmed milk mouth feel being suitable for dairy products manufacturing
Effects of high-pressure processing on enzyme activity in milk and dairy products
CAPÍTULO DE LIVRO - Inglês
Assunto: Alta pressão
Abstract: This chapter shows the effects of high-pressure processing on milk enzymes. In general, the main endogenous milk enzymes are baroresistant...
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Abstract: This chapter shows the effects of high-pressure processing on milk enzymes. In general, the main endogenous milk enzymes are baroresistant and moderate pressure can activate/stabilize milk enzymes, depending on the process conditions. On the other hand, most enzyme inactivation occurs under pressures > 600 MPa. In addition to pressure, other processes parameters, such as long time and high temperature, can intensify the enzyme inactivation. Furthermore, the pH, the complexity of the ionic balance, the concentration of salts, and the presence of other molecules also affect the impact of HPP on the milk enzyme activity. Therefore, the choice of these parameters depends on the processing purpose, which can be activation, inactivation, or stabilization of enzymes. In parallel, this objective should be associated with different requirements, such as maintenance of the microbiological, nutritional, and sensory quality of milk and dairy products
RESUMO - Português
Assunto: Perda e desperdício de alimentos
Informações do evento: https://www.bibliotecadigital.unicamp.br/bd/index.php/detalhes-material/?code=120438
Fermentation profile and characteristics of yoghurt manufactured from frozen sheep milk
ARTIGO - Inglês
Assunto: Iogurte
The impact of yoghurt production from frozen sheep milk was assessed. The milk was thawed one day (T1) or immediately (T0) before processing and the...
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The impact of yoghurt production from frozen sheep milk was assessed. The milk was thawed one day (T1) or immediately (T0) before processing and the fermentation profile and yoghurt characteristics were compared with those of yoghurt made from fresh (F) milk. With respect to F-yoghurt, the T0-yoghurt acidification rate was 40% slower, acidity (>7.5%) and the shear stress for the yoghurt to start to flow (>16.3%) was higher and its syneresis in set yoghurt (<58.1%) and consistency in set (<21.4%) and stirred (<10.5%) yoghurt were lower. Microstructure indicated the presence of dense protein agglomerates in yoghurts from T0 and T1 milks, but only T0-yoghurt showed lower protein network aggregation. F and T1 yoghurt showed similar characteristics, demonstrating that thawing milk 24 h before production was an alternative to obtain a yoghurt similar to that manufactured from fresh milk. Moreover, sugar addition minimised the differences between yoghurt from F, T0 and T1-milk
ARTIGO - Inglês
Assunto: Artigo original
Abstract: There are gaps in our knowledge of important fish consumed by people in tropical countries. Small-scale fisheries are difficult to regulate,...
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Abstract: There are gaps in our knowledge of important fish consumed by people in tropical countries. Small-scale fisheries are difficult to regulate, especially in countries with no species monitoring. At Copacabana (Rio de Janeiro), we observed 490 individuals of badejo (Comb grouper) (Mycteropeca acutirostris in 2013-2014 and in 2018-2020. The average catch was 1.36 kg (n=466 individuals). A pattern of decreasing catches was observed for Comb grouper. Therefore, provided that the fishing gear and the number of fish have remained the same, the apparent decrease in Comb grouper needs to be further investigated. The results provide information about the major spawning season, around spring (September-December) with additional spawning during April. Genetic analyses in samples from 96 grouper obtained along the coast of Brazil were conducted. The Single Nucleotide Polymorphism (SNP) loci obtained for grouper species enabled us to determine the relative genetic proximity of M. acutirostris and Mycteroperca bonaci, information that can be useful for aquaculture and conservation. The objectives of this study were: a) to obtain data about the fishing activity (catch landings) of Comb groupers at Copacabana, Posto 6; b) to verify the reproductive period of Comb grouper, throughout the year, through the catches from the fishery; c) to develop a large numbers of SNP markers, which can be useful to studies about grouper populations (Mycteroperca and Epinephelus); and, d) to obtain data on the price of the Comb grouper. This study contributes data on the fishery and on the biology and ecology of groupers, and further contributes to conservation efforts
Fish consumption on the Amazon : a review of biodiversity, hydropower and food security issues
ARTIGO - Inglês
Assunto: Colonias de pescadores
The lack of knowledge about the majority of fish species harvested in Amazonian small-scale fisheries, in association with impacts from hydroelectric...
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The lack of knowledge about the majority of fish species harvested in Amazonian small-scale fisheries, in association with impacts from hydroelectric power plants, may lead to biodiversity loss and a decrease in the protein food supply for riverine Amazonians. This study uses existing datasets on fisheries and riverine developmental projects to infer effects associated with fish losses where actual data and outcomes are not available. The targeted fish species' status may be regarded as either threatened or there being no knowledge of their conservation requirements, biology or ecology. Among the 90 Amazonian fish species that are the most important for the diet of the riverine fishers, 78% are not assessed or their biological information is unknown, according to the IUCN Red List. Consequently, the effects created by the thoroughly disregarded trade-off between energy generation and food security in the planning of Amazonian land use have been worsened by the lack of biological and ecological information on fish species