Development of food mass mix from brazil nut and peach palm fruit flours.

The forest Amazon offers a natural resources variety. Among the vegetal resources used, the Brazil nut, Bertollethia excelsa H.B.K and peach palm fruit (Bactris gasipaes, Kunth) are distinguished. The Brazil nut has a high fat amount (60% to 70%) and protein (15% to 20%). This content gives it lots of sulfur amino acids. The peach palm has considerable amounts of vitamin A (17.18 RE/g) is still high in fiber (2%). Seeking to utilize fruits potential, aimed at production and characterization of pasta mixed using ingredients Brazil nut, peach palm and wheat flour

Metabolism, Genomics, and DNA Repair in the Mouse Aging Liver

The liver plays a pivotal role in the metabolism of nutrients, drugs, hormones, and metabolic waste products, thereby maintaining body homeostasis. The liver undergoes substantial changes in structure and function within old age. Such changes are associated with significant impairment of many hepatic metabolic and detoxification activities, with implications for systemic aging and age-related disease. It has become clear, using rodent models as biological tools, that genetic instability in the form of gross DNA rearrangements or point mutations accumulate in the liver with age. DNA lesions, such as oxidized bases or persistent breaks, increase with age and correlate well with the presence of senescent hepatocytes. The level of DNA damage and/or mutation can be affected by changes in carcinogen activation, decreased ability to repair DNA, or a combination of these factors. This paper covers some of the DNA repair pathways affecting liver homeostasis with age using rodents as model systems

Simulação dos processos de trilha e separação em colhedoras de grãos.

O desempenho de uma máquina colhedora de grãos está diretamente relacionado às características mecânicas dos mecanismos de trilha e separação nela utilizados. Além disso, estes mecanismos influenciam as perdas quantitativas e qualitativas de produto durante o processo. Diante disso, desenvolveu-se um programa de computador para simular os processos de trilha e separação de uma máquina colhedora de grãos. Esse programa permitiu estimar as perdas que ocorrem no sistema em função das variáveis associadas ao processo e apresentou boa interface do usuário, mostrando relativa facilidade de aprendizado e de uso quando comparados aos programas já desenvolvidos

Pequi kernel oil extraction by hydraulic pressing and its characterization.

The seed by-products of pequi pulp processing have a kernel in its core which is not used due to the difficulty of its extraction from the spinous endocarp. However, this kernel has high quality oil which can be used for human consumption. Thus, the kernel and the oil composition as well as the conditions to obtain the kernel oil by hydraulic pressing were evaluated in this study. The kernel showed high lipid content (55.76%), therefore being a good source for obtaining oil. The oil extraction by hydraulic pressing presented a higher yield at 5.5 tons to 6.0 tons of force and 9% to 10% moisture. Oil recovery was 75%. The pequi kernel oil showed low acid (0.17 mg KOH/g) and peroxide (1.22 mEq O2/kg) values. The kernel oil also presented high levels of oleic acid (42.47%). The results indicate that the kernel oil extraction is an alternative form for using seeds to increase the producer/processor income and to decrease residue volumes in the pequi processing industry.Index terms:Caryocar coriaceum, Lipid, Oil recovery, Oil yield

A co-creation methodology in heath graduations; perceptions of the graduating actors

The new education policies hold students accountable for their own learning. Also a growing number of study results are finding positive relationships between active methodologies and student learning. In this sense, it is important to understand the perceptions of innovative process experiences in learning. Aims: Assess the perceptions of students during an implementation of co-creation methodology in curricular units of Dietetics Nutrition and Pharmacy graduations. Methods: It is a quantitative and longitudinal study in 3rd year degree students across one semester. A co-creation pedagogical process was performed including a multidisciplinary group of students from 4 different subjects of the undergraduate courses in Dietetics Nutrition and Pharmacy, School of Health, Polytechnic Institute of Bragança, Portugal. Throughout the semester, students had to develop a multidisciplinary research project. Co-creation events, guided by subject teachers, took place at four different times: kick-off, jam1, jam2 and final-pitch. The students' perception of the teaching-learning process was evaluated in the end of each event, through an online questionnaire with eight positive statements about the working day. Each student should indicate their agreement on a scale from 1 (strongly disagree) to 4 (strongly agree). Options 3 and 4 were considered as satisfaction. Results: Most students are satisfied with this process (52,3%-94,4%), considering all questions at all events (Figure 1). In half of the statements (I loved this day, I love this work, Today was a full day of learning, I understood this methodology/learning process), student satisfaction gradually increased over the course of the events. Teamwork was clearly appreciated at Jam1 (94,4%) and Final Pitch was much appreciated (84,1%) and considered a great learning day (86,3%). However, if students could decide, only around half students choose this learning methodology (52,3%-57,9%). Conclusion: Most students enjoyed this co-creation process, valuing teamwork and learning. However, some students hesitate to use this methodology.info:eu-repo/semantics/publishedVersio

Velocidade de crescimento e diâmetro do halo de isolados do gênero Ganoderma em diferentes meios de cultura.

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