Physical activity level as a booster of entrepreneurial intention: a social innovation approach

This study aims to investigate if engaging in physical activity (PA) and gender influences people’s entrepreneurial intention (EI). A survey for measuring EI and PA was developed and administered to the general population. The data were collected with a questionnaire distributed across all continental Portuguese regions. A two-way analysis of variance was used to test the influence of PA level and gender in EI. The results highlight that PA and gender have an impact on EI. This study’s main practical implication is that evidence was found that people need to be involved in more PA, especially in high PA level, because the results show that there is an association with increased levels of EI. This paper contributes to filling a gap in the literature by identifying the importance of PA for the increase of EI. This relationship may be a consequence of skills promoted by the practice of PA and also the development of some personal psychological and cognitive characteristics such as autonomy, risk tolerance, and leadership. The main implication resulting from this study is that it is essential to develop and booster PA into society, namely through PA programmes in organisations, not only for improving persons’ health condition but also as a social benefit, that can promote social innovation and entrepreneurship.info:eu-repo/semantics/publishedVersio

Extensão da vida útil e qualidade sensorial de bananas ‘Maçã’ submetidas ao 1-MCP

Objetivou-se avaliar o efeito do 1-MCP sobre a extensão da vida útil e qualidade sensorial de bananas ‘Maçã’. Frutas, no estádio 2 de coloração da casca (verde-maturas), foram tratadas com 50nL.L-1 de 1-metilciclopropeno (1-MCP). A aplicação foi realizada em caixas de isopor com volume de 100 litros, hermeticamente fechadas, nas quais os frutos permaneceram por 0 (controle), 6, 9, 12 e 24 horas em contato com o produto. Após o tratamento, foram removidos e armazenados sob condição ambiente: 25ºC e 85% UR. Avaliou-se as características sensoriais: aparência dos frutos no grau 4 (frutos mais verdes que amarelos) e grau 7 de coloração da casca (frutos completamente amarelos com pontuações marrons/ aptos ao consumo); descasque, aroma, sabor, firmeza da polpa e aspecto global nos frutos no grau 7, utilizando-se um teste de aceitabilidade através de escala hedónica estruturada mista de 9 pontos e ainda a intenção de compra nos frutos no grau 4 e 7, através de escala de 5 pontos. Avaliou-se também a extensão da vida útil, observando-se o número de dias decorridos para ocorrência das primeiras mudanças visíveis de coloração da casca de verde para amarelo e número de dias decorridos para que atingissem o grau 7, análise instrumental da coloração da casca (coordenadas a* e b*) e firmeza da polpa. O uso de 50 nL.L-1 de 1-MCP durante 6, 9, 12 e 24 horas estendeu a vida útil dos frutos em aproximadamente 4, 6, 14 e 15 dias, respectivamente. A aplicação de 50 nL.L-1 por um período de 12 horas foi a mais adequada pois, promoveu vida útil de bananas ‘Maçã’, armazenadas a temperatura ambiente, semelhante a aplicação por 24 horas, sem alterar a qualidade sensorial, coloração da casca e firmeza dos frutos, quando maduros, comparados ao controle

Genetic risk for covid-19 outcomes in COPD

There is strong individual variability in both susceptibility and clinical response to covid-19 infection. People with chronic obstructive pulmonary disease (COPD) constitute one of covid-19 risk groups for poor outcomes upon infection. This study contributes to unveil the underlying reasons for such outcomes by looking at the genetic background of people with COPD. 255 people with COPD (66±9y; 72%♂; FEV1 53.01±20.31pp) and 243 controls (67±10y; 80%♂; FEV1 100.46±19.19pp) were clinically characterized and genotyped using saliva samples. Covid-19 associated SNPs from the literature (susceptibility: rs286914/rs12329760; severity: rs657152/rs11385942) were assessed and their allelic frequencies used to calculate the probability of having multiple risk alleles in both groups. Polygenic risk analysis was also conducted. No differences in genetic risk for covid-19 susceptibility or severity were found between groups (all p-values > 0.01), either considering individual risk alleles, allelic combinations or polygenic risk scores (Fig. 1). These results suggest a low genetic contribution for the poor covid-19 outcomes observed in people with COPD.publishe

The worldwide covid-19 genetic risk scenario

Populations respond differently to the current global pandemic of covid-19. This study explores the role of individual factors in the differential response to covid-19, by looking at the genetic background of worldwide populations. Significant SNPs (susceptibility: rs286914/rs12329760; severity: rs657152/rs11385942) were selected from the literature and their allelic frequencies used to calculate the probability of having multiple risk alleles in each population. Portuguese (n=623), Spanish (n=9761) and Italian (n=6363) populations data are observed values, whereas data for world populations are estimations based on public information. All populations, even those with European ancestry (Portuguese/Spanish/Italian), were significantly different from the European population in both covid-19 susceptibility and severity (all p-values < 0.0001)(Fig. 1). Our study highlights a genetic heterogeneity across world populations, especially within European subpopulations. There is a need to build a European genetic map so that differences in the distribution of relevant alleles can be easily accessed and used to better manage the populations, ultimately, safeguarding those under higher genetic risk.publishe

OPTIMIZATION OF SWEET GUAVA (Psidium guajava, L) USING THE ACCEPTANCE TEST, RESPONSE SURFACE METHODOLOGY AND PREFERENCE MAP

This study aimed to evaluate the influence of the independent variables concentration of citric acid, concentration of potassium sorbate, and pulp/sugar ratio on consumer acceptance for sweet guava. The results were analyzed using statistical methods such as preference map and response surface methodology to determine the influence of the independent variables. Response surface methodology alone proved insufficient to achieve an optimal formulation for the preparation of sweet guava. Based on preference mapping analysis, consumer preference was observed for treatments using higher concentrations of sugar and citric acid. Parameters of sweetness, appearance and texture influenced consumer preferences.  

Mid-infrared spectroscopy and sensory analysis applied to detection of adulteration in roasted coffee by addition of coffee husks

Mid-infrared spectroscopy and chemometrics were used to identify adulteration in roasted and ground coffee by addition of coffee husks. Consumers' sensory perception of the adulteration was evaluated by a triangular test of the coffee beverages. Samples containing above 0.5% of coffee husks from pure coffees were discriminated by principal component analysis of the infrared spectra. A partial least-squares regression estimated the husk content in samples and presented a root-mean-square error for prediction of 2.0%. The triangular test indicated that were than 10% of coffee husks are required to cause alterations in consumer perception about adulterated beverages.