Performance of wine bag-in-box during storage: loss of oxygen barrier

Bag-in-box system is a convenient packaging system for wine. Its barrier to oxygen relies, in many cases, in an aluminium metallized polyester film laminated between two polyethylene (PE) layers as the inner bag. One on the most frequently observed system failures is the ingress of wine into the gap between the layers of the double bag. This study aimed at verifying if that influences the barrier of the system to oxygen. The results showed that the contact of wine with this barrier layer, although through a PE layer, promotes the demetallization and consequent loss of barrier properties. The type of wine, in particular its volatile acidity, and the temperatures were two variables assessed. Results showed that wine with higher acidity and stored at higher temperatures tend to yield a higher increase in oxygen transmission rate of the film.info:eu-repo/semantics/publishedVersio

Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA's source

Factors such as an ageing population, increased health care costs and rapid advances in science and technology are likely driving the increase interest among consumers in attaining wellness through diet, which is in turn, fuelling interest in functional foods and changing the way that people eat. Microalgae have been largely cultured and commercialized as food and feed additives, their potential as source of high-added value compounds and their ability to positively affect human’s health due to their original chemical composition, is well known. Considering pasta is a main staple food, the objective of this study was to prepare fresh spaghetti enriched with different amounts of microalgae and to compare the fatty acid profile of pastas before and after cooking, with standard semolina spaghetti. The results show that fatty acid profile of pastas prepared with Isochrysis galbana and Diacronema vlkianum biomass incorporation, presented a high resistance to the thermal treatment applied during the cooking procedure. The increase of the amount of the algae lead to a significant increase of EPA (Eicosapentaenoic Acid) and DHA (Docosahexaenoic Acid) both in raw and cooked pastas, omega-3 fatty acids that can be obtained through seafoo

Leg Ulcer. Conservative Treatment

Durante um período de 16 anos foram estudados, de forma prospectiva, 202 doentes portadores de insuficiência venosa crónica complicada de úlcera de perna, totalizando 257 úlceras. Este conjunto constitui uma série homogénea, em que foi sempre mantida a mesma orientação diagnóstica e terapêutica, quer médica, quer cirúrgica. Foi definido como objectivo a cura da úlcera em ambulatório, com tratamento conservador. O tratamento cirúrgico definitivo, quando indicado, é preferencialmente executado em diferido, após a cura da úlcera. Dos 202 doentes incluídos inicialmente no estudo, 166 mantiveram-se até à cura ou durante um período de tratamento prolongado. Nos doentes que se mantiveram no estudo foi obtida uma taxa de curas de 91%, o que está acima dos resultados habitualmente reportados na literatura internacional. Salienta-se a importância do controlo directo de todo o tratamento pelo médico responsável

Development of new microalgae-based sourdough "crostini": functional aspects of Arthrospira platensis (spirulina) addition

The aim of this work was to evaluate the influence of Arthrospira platensis F&M-C256 (spirulina) incorporation on the nutritional and functional properties of “crostini”, a leavened bakery product largely consumed in Italy and Europe. Sourdough was used as leavening and fermentation agent and three concentrations of A. platensis F&M-C256 were tested: 2%, 6% and 10% (w/w). Despite a lower volume increase compared to the control, the A. platensis F&M-C256 “crostini” doughs reached a technological appropriate volume after fermentation. At the end of fermentation, no significant differences in microorganisms concentrations were observed. A. platensis F&M-C256 “crostini” showed higher protein content compared to the control. Considering the European Commission Regulation on nutritional claims, “crostini” incorporated with 6% and 10% biomass can be claimed to be a “source of protein”. Six and ten percent A. platensis “crostini” also presented significantly higher antioxidant capacity and phenolics. A significantly lower value of in vitro dry matter and protein digestibility between A. platensis F&M-C256 “crostini” and the control was found. The overall acceptability decreased with increasing A. platensis F&M-C256 addition. The combination of spirulina biomass addition and the sourdough technology led to the development of a novel microalgae-based bakery product with nutritional and functional featuresinfo:eu-repo/semantics/publishedVersio

Ki-67 Proliferation Index in Gastric Cancer - Biologic Significance

Objectives/Introdution: Ki-67 protein has been used as an indicator of proliferation activity in tumor cells. In gastric cancer the prognostic value has not been fully understood. This study was designed to assess the biologic significance of Ki-67 proliferation index (PI) in gastric cancer. Material/Methods: Seventy-two patients with gastric cancer were evaluated. These patients underwent gastric resection, and the tumor tissue was stained immunohistochemically. Ki-67 PI was defined as the percentage of tumor cells positive for Ki-67. Ki-67 PI was correlated with clinicopathological characteristics and patient survival. Results: A low Ki-67 PI (less than or equal to 50%) was associated with poorly differentiated histology - diffuse type (p=0.009) and signet ring cells (p=0.004) - and younger age (p=0.022). A worse prognosis in patients with low Ki-67 PI was also found (a mean survival of 41.8 vs 63 months for high Ki-67 PI group), but not statistically significant (p=0.623, log rank test). Discussion/Conclusion: We found an inversely correlation between Ki-67 PI and histological differentiation grade. Patients in group with low Ki-67 PI are younger, with poorly differentiated histology and have a lower mean survival. Like other studies already suggested, we may have two different tumors phenotypes - highly invasive with low proliferative capability, and less invasive potential with higher proliferative ability. However, in this sample, no significant prognostic value was achieved between both