Innovation in root consumption in Brazil: A study for the development of chutney based on beet / Inovação no consumo de raízes no Brasil: Um estudo para o desenvolvimento de chutney à base de beterraba

Considering the limitation of nutrients found in human food in recent times, caused by the low consumption of products of plant origin, there is a need to encourage the food market for the development of new products, based on popular ingredients, easily accessible and rich in nutrients, such as roots. That said, the present work aimed to develop a new product that uses the roots and expresses the versatility that certain roots present. Thus, the preparation of a chutney was conceived, a product of Indian origin that is not widespread among the Brazilian population. For its adaptation by using roots as ingredient base, 3 tests were carried out to achieve the texture and flavor that referred to the original preparation, that is, bittersweet and aromatic. Therefore, when adapted to local ingredients such as beet and cassava, the root chutney resulted in a versatile and low-cost product that can take on several roles in the gastronomic world

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