Af Udlandets Literatur. Professor Schanz om Sparetvang i Stedet for Forsikring imod Arbejdsløshed.

Experiments were carried out in vitro with three viscous polysaccharides (guar gum, pectin, and carboxymethylcellulose (CMC)) of similar initial viscosity submitted to conditions that mimic events occurring in the stomach and duodenum, and their viscosity in these situations was compared to their actions on postprandial hyperglycemia in normal human subjects. Guar gum showed greater viscosity than the other gums during acidification and/or alkalinization and also showed larger effects on plasma glucose levels (35% reduction in maximum rise in plasma glucose) and on the total area under the curve of plasma glucose (control: 20,314 ± 1007 mg dl-1 180 min-1 vs guar gum: 18,277 ± 699 mg dl-1 180 min-1, P<0.01). Pectin, which showed a marked reduction in viscosity at 37oC and after events mimicking those that occur in the stomach and duodenum, did not have a significant effect on postprandial hyperglycemia. The performance of viscosity and the glycemia response to CMC were at an intermediate level between guar gum and pectin. In conclusion, these data suggest that temperature, the process of acidification, alkalinization and exposure to intestinal ions induce different viscosity changes in gums having similar initial viscosity, establishing a direct relationship between a minor decrease of gum viscosity in vitro and a reduction of postprandial hyperglycemi

Effect Of Different Packaging Conditions On Storage Of Roasted And Salted Cashew Nut

Roasted and salted cashew nuts (Anacardium occidentale) were stored for 360 days at 30°C and 80% relative humidity in 200 g pouches. Three flexible packaging materials were used, polypropylene/polyethylene (PP/PE); metallized polyethylene terephthalate/polyethylene (PETmet/PE); polyethylene terephthalate/aluminum foil/low density polyethylene (PET/Al/LDPE). Control samples, packaged in PET/Al/LDPE with N 2, were maintained at -18°C. The stability of nuls was periodically evaluated by texture tests, moisture content, hexanal content and sensory acceptability. Tocopherol content, acid and peroxide values were measured in the lipid fraction. Acid value, tocopherol and hexanal contents were nearly constant. Moisture content increased for all materials, except for nuts packaged in PET/Al/LDPE. Differences were observed in texture tests, mainly in nuts with higher moisture content. Peroxide value did not have a good response. Shelf life based on significant decrease in sensory acceptability for nuts, was 210 days for PP/PE packaging and 310 days for PETmet/PE packaging. Significant decrease was not observed in sensory acceptability of nuts packaged in PET/Al/LDPE in 360 days of storage.274329339(1988) Official Methods and Recommended Practices, , American Oil Chemists' Society. 3rd edBligh, E.G., Dyer, W.J., A rapid method of total lipid extraction and purification (1959) Can. J. Biochem. Physiol., 37, pp. 911-917Cavaletto, C.G., Yamamoto, H.Y., Factors affecting macadamia nut stability (1971) J. Fd Sci., 36, pp. 81-83Dull, G.G., Kays, S.J., Quality and mechanical stability of pecan kernels with different packaging protocols (1988) J. Fd Sci., 53, pp. 565-567(1995) Edible Nut Market Report, p. 141. , Rotterdam. Man ProductenErickson, M.C., Santerre, C.R., Malingre, M.E., Oxidative stability in raw and roasted pecans: Chemical, physical and sensory measurements (1994) J. Fd Sci., 59, pp. 1234-1238Fritsch, C.W., Gale, J.A., Hexanal as a measure of rancidity in low fat foods (1977) J. Am. Oil Chem. Soc., 54, pp. 225-228Guadagni, D.G., Soderstrom, E.L., Storey, C.L., Effect of controlled atmosphere on flavor stability of almonds (1978) J. Fd Sci., 43, pp. 1077-1080Gunstone, F.D., Harwood, J.L., Padley, F.B., (1994) The Lipid Handbook. 2nd Ed., p. 551. , Chapman & Hall, LondonHartman, L., Lago, R.C., Rapid determination of fatty acid methyl esthers from lipids (1973) Lab. Practice, 22, pp. 475-476Holaday, C.E., Pearson, J.L., Slay, W.O., A new packaging method for peanuts and pecans (1979) J. Fd Sci., 44, pp. 1530-1533Jan, M., Langerak, D.I., Wolters, T.G., Farkas, J., Kamp, H.J.V.D., Muuse, B.G., The effect of packaging and storage conditions on the keeping quality of walnuts treated with desinfestation doses of gamma rays (1988) Acta Alimentaria, 17, pp. 13-31Labuza, T.P., Kinetics of lipid oxidation in foods (1971) CRC-Crit. Rev. Fd Technol., 2, pp. 355-405Leite, L.A.S., (1994) A agroindústria do caju no brasil: Politicas públicas e transformaçōes econômicas (cashew nut industry in brazil: Government policy), , Campinas, 176 p. Tese, Instituto de Economia, Universidade Estadual de CampinasOloso, A.O., Clarke, B., Some aspects of strength properties of cashew nuts (1993) J Agr. Eng. Res., 55, pp. 27-43Quast, D.G., Teixeira Neto, R.O., Moisture problems of foods in tropical climates (1976) Fd Technol., 30, pp. 98-105Ribeiro, M.A.A., Regitano-D'Arce, M.A.B., Lima, U.A., Nogueira, M.C.S., Storage of canned shelled Brazil nuts (Berthollettia excelsa): Effects on the quality (1993) Acta Alimentaria, 22, pp. 295-303Samson, J.A., (1986) Tropical fruits, p. 335. , London: Longman, Tropical Agriculture SeriesSattar, A., Wahid, M., Jan, M., Ahmad, A., Khan, S., Packaging and storage effects on the quality of plant nuts (1991) Acta Alimentaria, 20, pp. 123-130Senesi, E., Rizzolo, A., Sarlo, S., EFect of different packaging conditions on peeled almond stability (1991) It. J. Fd Sci., 3, pp. 209-21

Characteristics Of Salivary Secretion In Normal-weight, Overweight And Obese Children: A Preliminary Study: Salivary Composition And Excessive Fat Tissue

Information on salivary characteristics of young subjects with different body composition is scarce. Thus, the aim of this pilot study was to assess salivary characteristics of normal-weight, overweight and obese children. This is a basic research design in which 68 children (5-12 years) were recruited and anthropometric measurements consisted of body mass index (BMI = Kg/m2), body perimeters (waist/arm circumferences) and subcutaneous fat tissue (triceps/subscapular thicknesses). Stimulated (SS) and unstimulated morning saliva (US) were collected to determine flow rate, pH and triglycerides, urea, alpha-amylase, total protein, phosphate and calcium concentrations. Data were analyzed using normality tests, t test/Wilcoxon, one-way ANOVA/Kruskal-Wallis and Pearson's/Spearman's correlation tests, where appropriate. Results: Age, household income, parents' education, saliva flow and pH did not differ among groups. Waist circumference and subscapular skinfold differed significantly between normal-weight and obese groups; only waist circumference showed significant correlation with BMI in all groups. pH increased significantly from US to SS in all groups; but flow rate increased from US to SS only in normal-weight and overweight groups. Total protein, amylase, urea, phosphate, triglyceride and calcium concentrations did not differ among groups. However, urea, phosphate and calcium concentrations differed significantly between US and SS in the normal-weight and overweight groups, with the lowest values for SS. In the overweight group, total protein also differed between saliva samples and obese group showed no difference in biochemical parameters between US and SS. Finally, some salivary characteristics may vary among normal-weight, overweight and obese children; thus, future studies in a larger sample are needed to fully understand salivary secretion and composition of these subjects. © 2013 The Society of The Nippon Dental University.1022318324Malamud, D., Rodriguez-Chavez, I.R., Saliva as a diagnostic fluid (2011) Dent Clin North Am, 55 (1), pp. 159-178Almståhl, A., Wikström, M., Electrolytes in stimulated whole saliva in individuals with hyposalivation of different origins (2003) Arch Oral Biol, 48 (5), pp. 337-344Farnaud, S.J., Kosti, O., Getting, S.J., Renshaw, D., Saliva: physiology and diagnostic potential in health and disease (2010) Sci World J, 16 (10), pp. 434-456Watanabe, S., Dawes, C., The effects of different foods and concentrations of citric acid on the flow rate of whole saliva in man (1988) Arch Oral Biol, 33 (1), pp. 1-5Valdez, I.H., Fox, P.C., Interactions of the salivary and gastrointestinal systems II. Effects of salivary dysfunction on the gastrointestinal tract (1991) Dig Dis, 9 (4), pp. 210-218Atkinson, J.C., Wu, A., Salivary gland dysfunction: causes, symptoms, treatment (1994) J Am Dent Assoc, 125 (4), pp. 409-416Ship, J.A., Pillemer, S.R., Baum, B.J., Xerostomia and the geriatric patient (2002) J Am Geriatr Soc, 50 (3), pp. 535-543Rosenberg, M., Knaan, T., Cohen, D., Association among bad breath, body mass index, and alcohol intake (2007) J Dent Res, 86 (10), pp. 997-1000Peterson, S., Woodhead, J., Crall, J., Caries resistance in children with chronic renal failure: plaque pH, salivary pH, and salivary composition (1985) Pediatr Res, 19 (8), pp. 796-799Pajukoski, H., Meurman, J.H., Snellman-Grohn, S., Keinanen, S., Sulkava, R., Salivary flow and composition in elderly patients referred to an acute care geriatric ward (1997) Oral Surg Oral Med Oral Pathol Oral Radiol Endod, 84 (3), pp. 265-271Al-Rawi, N.H., Oxidative stress, antioxidant status and lipid profile in the saliva of type 2 diabetics (2011) Diab Vasc Dis Res, 8 (1), pp. 22-28Tuomi, T., Pilot study on obesity in caries prediction (1989) Community Dent Oral Epidemiol, 17 (6), pp. 289-291Pannunzio, E., Amancio, O.M., Vitalle, M.S., Souza, D.N., Mendes, F.M., Nicolau, J., Analysis of the stimulated whole saliva in overweight and obese school children (2010) Rev Assoc Med Bras, 56 (1), pp. 32-36Powers, P.S., Holland, P., Miller, C., Powers, H.P., Salivation patterns of obese and normal subjects (1982) Int J Obes, 6 (3), pp. 267-270Epstein, L.H., Paluch, R., Coleman, K.J., Differences in salivation to repeated food cues in obese and nonobese women (1996) Psychosom Med, 58 (2), pp. 160-164Ebbeling, C.B., Pawlak, D.B., Ludwig, D.S., Childhood obesity: public-health crisis, common sense cure (2002) Lancet, 360 (9331), pp. 473-482Pacheco Santos, L.M., Nazaré Araújo Mda, P., Martins, M.C., Veloso, I.S., Assunção, M.P., Chaves dos Santos, S.M., Evaluation of Brazilian public policies to promote food security and fight hunger, 1995-2002 (2007) 2-the Workers' Nutrition Program, 23 (8), pp. 1931-1945. , [Article in Portuguese] Cad Saude PublicaGordon, C.C., Chumlea, W.C., Roche, A.F., Stature, recumbent length, weight (1991) Anthropometric Standardizing Reference Manual, pp. 3-8. , T. G. Lohman, A. F. Roche, and R. Martorell (Eds.), Champaign: Human Kinetics BooksGrowth reference data BMI-for-age (5-19 years), , http://www.who.int/growthref/who2007_bmi_for_age/en/index.html, World Health Organization, 2007Weker, H., Simple obesity in children. A study on the role of nutritional factors (2006) Med Wieku Rozwoj, 10 (1), pp. 3-191Drewnowski, A., Specter, S.E., Poverty and obesity: the role of energy density and energy costs (2004) Am J Clin Nutr, 79 (1), pp. 6-16Hashemipour, M., Soghrati, M., Malek Ahmadi, M., Soghrati, M., Anthropometric indices associated with dyslipidemia in obese children and adolescents: a retrospective study in isfahan (2011) ARYA Atheroscler, 7 (1), pp. 31-39McCarthy, H.D., Jarrett, K.V., Crawley, H.F., The development of waist circumference percentiles in British children aged 5.0-16.9 y (2001) Eur J Clin Nutr, 55 (10), pp. 902-907Roopakala, M.S., Suresh, A., Ashtalakshmi, Srinath, Ashok, Giridhar, Anand, Silvia, W.D., Anthropometric measurements as predictors of intraabdominal fat thickness (2009) Indian J Physiol Pharmacol, 53 (3), pp. 259-264Mehta, S.K., Richards, N., Lorber, R., Rosenthal, G.L., Abdominal obesity, waist circumference, body mass index, and echocardiographic measures in children and adolescents (2009) Congenit Heart Dis, 4 (5), pp. 338-347Gavião, M.B., van der Bilt, A., Salivary secretion and chewing: stimulatory effects from artificial and natural foods (2004) J Appl Oral Sci, 12 (2), pp. 159-163Pedersen, A.M., Bardow, A., Jensen, S.B., Nauntofte, B., Saliva and gastrointestinal functions of taste, mastication, swallowing and digestion (2002) Oral Dis, 8 (3), pp. 117-129Alamoudi, N., Farsi, N., Faris, J., Masoud, I., Merdad, K., Meisha, D., Salivary characteristics of children and its relation to oral microorganism and lip mucosa dryness (2004) J Clin Pediatr Dent, 28 (3), pp. 239-248Wang, P.L., Shirasu, S., Shinohara, M., Murakawa, N., Endo, M., Sakata, S., Okamura, M., Ohura, K., Salivary amylase activity of rats fed a low calcium diet (1998) Jpn J Pharmacol, 78 (3), pp. 279-283López, M.E., Colloca, M.E., Páez, R.G., Schallmach, J.N., Koss, M.A., Chervonagura, A., Salivary characteristics of diabetic children (2003) Braz Dent J, 14 (1), pp. 26-31De Oliveira, C.G., Collares, E.F., Barbieri, M.A., Fernandes, M.I., Production and concentration of saliva and salivary amylase in obese children (1997) Arq Gastroenterol, 34 (2), pp. 105-111Karhunen, L.J., Lappalainen, R.I., Tammela, L., Turpeinen, A.K., Uusitupa, M.I., Subjective and physiological cephalic phase responses to food in obese binge-eating women (1997) Int J Eat Disord, 21 (4), pp. 321-328Moreira, A.R., Passos, I.A., Sampaio, F.C., Soares, M.S., Oliveira, R.J., Flow rate, pH and calcium concentration of saliva of children and adolescents with type 1 diabetes mellitus (2009) Braz J Med Biol Res, 42 (8), pp. 707-711Edgar, M., Dawes, C., O'Mullane, D., (2004) Saliva and Oral Health, , 3rd edn., London: British Dental AssociationRohleder, N., Wolf, J.M., Maldonado, E.F., Kirschbaum, C., The psychosocial stress-induced increase in salivary alpha-amylase is independent of saliva flow rate (2006) Psychophysiology, 43 (6), pp. 645-65

Densidade de plantio de palmiteiro em regime de sombreamento permanente Planting density of Euterpe edulis mart. under shading conditions

Estudou-se o comportamento do palmiteiro (Euterpe edulis Mart.) plantado sob mata nativa raleada, em diferentes densidades de plantio, nas condições do Vale do Ribeira, SP. Avaliou-se o crescimento vegetativo das plantas pelos seguintes parâmetros: circunferência da planta a diferentes alturas, número de folhas funcionais, comprimento da quarta folha e altura da planta. Avaliou-se também a produção, através do peso, diâmetro e comprimento do palmito obtido. A maior produção de palmito por área foi alcançada nos espaçamentos 1,5 x 1,0 e 1,0 x 1,0m.<br>A spacing experiment with the species Euterpe edulis Mart. was carried out in the rain forest of the Vale do Ribeira region in the State of São Paulo, Brazil. In order to evaluate growth, several parameters were used: plant height, number of green leaves, length of the fourth leaf and girth at 130cm high. Maximum heart of palm yield was obtained in the 1.5 x 1.0 and 1.0 x 1.0m planting density

Perfil reológico de textura da massa e do pão de quiejo Rheological profile of the texture of dough and cheese bread

O pão de queijo é um produto brasileiro de origem mineira, é um produto de panificação amplamente consumido merecendo até mesmo mérito internacional. Apesar de sua grande importância no mercado devido a seu crescente consumo, não possui padrões de padronização de produção, identidade e qualidade bem definidos. Trabalhos a seu respeito são raros, deixando a desejar mais informações sobre o produto e seus padrões de qualidade, tornando-se necessário um melhor conhecimento do papel do escaldamento nas propriedades reológicas e tecnológicas da massa e do pão de queijo para padronizar sua produção. Este trabalho foi desenvolvido no Departamento de Ciência dos Alimentos da Universidade Federal de Lavras, Minas Gerais, objetivando-se estudar o perfil reológico de textura da massa e do pão de queijo em função dos métodos de preparo empregado: com ou sem escaldamento utilizando leite ou água na formulação. De acordo com os resultados, o escaldamento demonstrou ser de grande importância na produção de massa de pão de queijo influenciando diretamente na qualidade de textura da massa e do pão de queijo produzido.<br>Cheese bread is a Brazilian cuisine specialty originated in the Minas Gerais region. It is widely produced and consumed, and even known internationally. In spite of being widely consumed, there is no production standard, identity and defined quality. Research on the subject is rare, lacking information on the product and its quality patterns, making it necessary to have a better understanding of the effect of scalding on the rheological properties and technology of the cheese bread dough, as well as of the ingredients in the production stages. This work was carried out in the Department of Food Science at the Federal University of Lavras, Minas Gerais and one of the objectives was to study the rheological behavior of the cheese bread dough according to the methods used in preparation - with or without scalding, and using milk or water in the formulation. Another objective was to evaluate the behavior of the dough during the subsequent stages, when egg and cheese are added to the dough. The results have shown that scalding is very important in the production of cheese bread dough, having a direct influence on the physical quality and the texture of cheese bread dough

Híbridos interespecíficos de palmiteiro (Euterpe oleracea x Euterpe edulis) Interespecific hybrids of heart of palm plants (Euterpe oleracea x Euterpe edulis)

Compararam-se o desenvolvimento vegetativo e a produção de híbridos de palmiteiro (Euterpe oleracea x E. edulis) com seus genitores, em duas condições diferentes de cultivo, na região de Ubatuba, SP. Em ambas as situações, os híbridos apresentaram vigor e precocidade aliados à capacidade de regeneração, mostrando-se superiores à população parental em crescimento vegetativo e produção de palmito. Embora o material ainda não seja homogêneo, os híbridos interespecíficos revelaram grande potencialidade para serem usados no cultivo racional do palmiteiro.<br>The vegetative growth and yield of the Euterpe oleracea x E. edulis hybrid palms were compared to the parental population under two different shading conditions. In both conditions hybrid palms were superior to the parents in growth and yield. The hybrids were vigorous, precocious and had tillering capacity. In spite of the hybrid heterogeneity, they appeared to offer a great potential for upgrading heart of palm planting material in São Paulo State, Brazil