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Farinhas compostas podem ser definidas como a mistura de uma ou mais farinhas, em que o principal objetivo da elaboração deste produto é melhorar o valor nutricional de produtos alimentícios. As tortas de cártamo e o girassol, oriundas da indústria de extração de óleo, apesar de serem nutricionalmente ricas, são pouco exploradas. Apesar de o desenvolvimento de farinhas compostas já ser uma prática bastante explorada, a mistura de farinhas utilizando a técnica de extrusão ainda é incipiente. A metodologia de extrusão permite a completa homogeneização, entre a farinha de trigo e os subprodutos, entre outros aspectos. Diante do exposto, o objetivo deste projeto foi produzir uma farinha de trigo composta com subprodutos da extração dos óleos de cártamo e girassol, a fim de melhorar seu aspecto nutricional, caracterizar os materiais produzidos e avaliar a metodologia de extrusão como técnica de mistura. As farinhas compostas obtidas pelo método de mistura convencional apresentaram maior concentração de proteínas, minerais, compostos fenólicos, flavonoides, capacidade de emulsão e menor absorção de óleos, sendo sua aplicabilidade apropriada para molhos quentes a base de farinhas, molhos para saladas, sobremesas congeladas, cookies e produtos para fritura. Enquanto que o uso do processo de extrusão na produção das farinhas compostas teve como benefício uma melhor homogeneização, a redução da umidade, dos lipídios e das micotoxinas, aumento da atividade antioxidante do o índice de absorção de água em e aumento do índice de absorção de óleos, sendo sua aplicação propícia para produtos de panificação, embutidos cárneos e lácteos. O consumo de produtos produzidos com as farinhas compostas aqui desenvolvida e analisadas pode representar uma importante estratégia nutricional com baixo custo de produção, além de uma solução sustentável ao fazer uso de produtos que seriam subutilizados.Composite flours can be defined as a mixture of one or more flours, in which the main objective of this product elaboration is to improve the food products nutritional value. Safflower and sunflower meals, from the oil extraction industry, despite having a high concentration of proteins, fibers, minerals, antioxidant compounds, among others, arent properly explored. In this way, the reuse of these by-products is an opportunity for the development of new products that can also contribute to the reduction of food waste. Although the development of composite flours is already a well-explored practice, the mixing of flours using the extrusion technique is still incipient. The extrusion methodology allows complete homogenization between wheat flour and the by-products, among other aspects. In view of the above, the objective of this study was produce a composite flour wheat-based with by-products from the extraction of safflower or sunflower oils, characterize the materials produced and evaluate the extrusion methodology as a mixing technique. The composite flours produced showed a rich centesimal composition with high concentrations of proteins, fibers, minerals, phenolic compounds and antioxidant activity. The extrusion methodology resulted in positive and negative effects, and its application depends on the purpose of using the composite flour. The consumption of products produced with the composite flour developed and analyzed here may represent an important nutritional strategy with low production costs and a sustainable solution when using products that would otherwise be underused

Not using phosphomolybdic acid in masson’s trichrome: a safer alternative protocol for improving collagen staining?

Histochemical techniques are relevant for laboratory diagnosis, leading to a growing need to optimize protocols. To highlight collagen in blue, Masson's Trichrome (MT) uses acid fuchsin, phosphomolybdic acid (PmA), and aniline blue. The principle used in this technique is based on the difference in permeability of the three-dimensional network of the precipitated cationic proteins and the size of the anionic compounds, known as the "permeability and diffusion theory", the staining being dependent on fixation and molecular size of the dyes. The phosphomolybdic acid (PmA) function is not clear and this chemical is harmful, corrosive, and toxic to the environment. In this experimental study, we intended to compare the quality of MT staining, with and without using PmA, using different fixation times of tissues. Five swine organs (liver, kidney, tongue, lung, and heart) were submitted to 12h, 24h, 48h, and 96h fixation, histologically processed, sectioned, and stained by MT, with and without PmA. Stained tissues were assessed by two experts using a data collection tool that generated a score on a 0-100 scale. According to the data obtained, 48h was the fixation time with the best results for MT staining quality. The results showed that, when individually analyzed, the quality of collagen staining without PmA was significantly higher (t120,713=-6,261, p<0,001). The overall Final Score for TM showed differences between the method with and without PmA (t158=-3,287, p<0,001), with final mean scores of 84.11±8.23 and 88.48±8.60, respectively. In conclusion, the protocol without PmA demonstrated a better overall quality of MT staining.info:eu-repo/semantics/publishedVersio

Effect of soy protein/starch edible coatings on drying kinetics of french fries

The potato (Solanum tuberosum) is an annual herbaceous, growing up to 100 cm in height and produces a tuber that ranks as the fourth world food crop, after maize, wheat and rice. Although the United States is the fifth largest potato producer in the world, only a third of the potatoes is consumed fresh and 60% of annual output is processed into frozen products such as frozen French fries and wedges, crisps, dehydrated potato and starch. In Brazil, the annual consumption is around 14 kg per inhabitant, but this market is changing, particularly for processed potato snacks. The development of chronic non-communicable diseases is associated with several factors such as inadequate physical activity, excess intake of calories and fat, inadequate intake of vitamins and minerals, excessive alcohol consumption and genetics. The increase in the consumption of fried foods is critical, requiring alternatives to reduce the absorption of fats from fried foods. It is known that some edible coatings are able to reduce the oil absorption during the frying process (e.g., coatings based on hydroxypropyl methylcellulose and whey; guar gum; carboxymethylcellulose and pectin; Basil seed gum and salep; whey protein and pectin in the presence of transglutaminase; methylcellulose). One of the limitations of the implementation of this technological innovation in the industry is that few studies focusing on the effect of different drying parameters on covered foods may be found in literature and, in most studies, the foods are dried at room temperature, which would require longer processing time. In this context, this book chapter aimed to study the role of edible coatings based on natural polymers (soy protein-SPI and potato starch) on process variables such as drying temperature and time. Kinetic modeling was used to study the drying behavior of potatoes after applying the coating. The Fick equation was considered to calculate the mass diffusivityPostprint (published version

Characterisation of microbial attack on archaeological bone

As part of an EU funded project to investigate the factors influencing bone preservation in the archaeological record, more than 250 bones from 41 archaeological sites in five countries spanning four climatic regions were studied for diagenetic alteration. Sites were selected to cover a range of environmental conditions and archaeological contexts. Microscopic and physical (mercury intrusion porosimetry) analyses of these bones revealed that the majority (68%) had suffered microbial attack. Furthermore, significant differences were found between animal and human bone in both the state of preservation and the type of microbial attack present. These differences in preservation might result from differences in early taphonomy of the bones. © 2003 Elsevier Science Ltd. All rights reserved