Fatores que interferem durante o processo de fermentação natural das fatias de cubiu

This study aims to assess the effects of natural fermentation on the physical, physic-chemical and microbiological cubiu. Ripe cubiu undergone selection, peel, cut into four pieces, seeds removed and the slices were divided into two lots. One batch was subjected to blanching by immersion in water for 1 minute at 95 ° C and immediately bathed in ice water. Both were subjected to natural fermentation with increasing concentrations (2, 4, 6 and 8%) NaCl and 24 h time of immersion in each concentration. The process was monitored by moisture, pH, total acidity, sodium chloride, pectin and texture of the slices of cubiu. In relation to fresh fruit, money not increase the moisture and pH, decrease in total acidity and sodium and chloride did not significantly alter the texture. During the process of natural fermentation parameters moisture, acidity, texture and pH (control) were reduced from their values for pH (bleached) and sodium chloride was no increase in the values. The natural fermentation process was detected during the immersion of slices of cubiu pre treated or not in NaCl solutions. The physical and physic-chemical properties of slices cubiu were modified during the natural fermentation process, being more pronounced in slices.O objetivo foi avaliar os efeitos da fermentação natural nas características físicas, físico-químicas e microbiológicas do cubiu. Frutos maduros passaram por seleção, descasque, corte em quatro partes, retirada das sementes e as fatias foram divididas em dois lotes. Um dos lotes foi submetido ao branqueamento por imersão durante 1 minuto em água a 95° C e imediatamente em banho de água com gelo e outro lote não tive branqueamento. Ambos foram submetidos à fermentação natural com concentrações crescentes (2, 4, 6 e 8 %) de NaCl e tempo de 24 h de imersão em cada concentração. O processo foi monitorado pelas análises de umidade, pH, acidez total, cloreto de sódio, textura e pectina das fatias do cubiu. Em relação ao fruto in natura, o branqueamento acarretou aumento da umidade e pH, decréscimo da acidez total e do cloreto de sódio e não alterou significativamente a textura. Durante o processo de fermentação natural os parâmetros umidade, acidez total, textura e pH (controle) sofreram redução, para pH (branqueadas) e cloreto de sódio houve acréscimo. O processo de fermentação natural foi detectado durante a imersão das fatias do cubiu pré tratado ou não em soluções de cloreto de sódio (NaCl). As características físicas e físico-químicas das fatias de cubiu sofreram modificações no processo de fermentação natural, sendo mais acentuadas nas fatias pré tratadas

Factors that interfere in the process of natural fermentation of the cubiu slices

This study aims to assess the effects of natural fermentation on the physical, physic-chemical and microbiological cubiu. Ripe cubiu undergone selection, peel, cut into four pieces, seeds removed and the slices were divided into two lots. One batch was subjected to blanching by immersion in water for 1 minute at 95 ° C and immediately bathed in ice water. Both were subjected to natural fermentation with increasing concentrations (2, 4, 6 and 8%) NaCl and 24 h time of immersion in each concentration. The process was monitored by moisture, pH, total acidity, sodium chloride, pectin and texture of the slices of cubiu. In relation to fresh fruit, money not increase the moisture and pH, decrease in total acidity and sodium and chloride did not significantly alter the texture. During the process of natural fermentation parameters moisture, acidity, texture and pH (control) were reduced from their values for pH (bleached) and sodium chloride was no increase in the values. The natural fermentation process was detected during the immersion of slices of cubiu pre treated or not in NaCl solutions. The physical and physic-chemical properties of slices cubiu were modified during the natural fermentation process, being more pronounced in slices

Implementation of a Brazilian Cardioprotective Nutritional (BALANCE) Program for improvement on quality of diet and secondary prevention of cardiovascular events: A randomized, multicenter trial

Background: Appropriate dietary recommendations represent a key part of secondary prevention in cardiovascular disease (CVD). We evaluated the effectiveness of the implementation of a nutritional program on quality of diet, cardiovascular events, and death in patients with established CVD. Methods: In this open-label, multicenter trial conducted in 35 sites in Brazil, we randomly assigned (1:1) patients aged 45 years or older to receive either the BALANCE Program (experimental group) or conventional nutrition advice (control group). The BALANCE Program included a unique nutritional education strategy to implement recommendations from guidelines, adapted to the use of affordable and regional foods. Adherence to diet was evaluated by the modified Alternative Healthy Eating Index. The primary end point was a composite of all-cause mortality, cardiovascular death, cardiac arrest, myocardial infarction, stroke, myocardial revascularization, amputation, or hospitalization for unstable angina. Secondary end points included biochemical and anthropometric data, and blood pressure levels. Results: From March 5, 2013, to Abril 7, 2015, a total of 2534 eligible patients were randomly assigned to either the BALANCE Program group (n = 1,266) or the control group (n = 1,268) and were followed up for a median of 3.5 years. In total, 235 (9.3%) participants had been lost to follow-up. After 3 years of follow-up, mean modified Alternative Healthy Eating Index (scale 0-70) was only slightly higher in the BALANCE group versus the control group (26.2 ± 8.4 vs 24.7 ± 8.6, P <.01), mainly due to a 0.5-serving/d greater intake of fruits and of vegetables in the BALANCE group. Primary end point events occurred in 236 participants (18.8%) in the BALANCE group and in 207 participants (16.4%) in the control group (hazard ratio, 1.15; 95% CI 0.95-1.38; P =.15). Secondary end points did not differ between groups after follow-up. Conclusions: The BALANCE Program only slightly improved adherence to a healthy diet in patients with established CVD and had no significant effect on the incidence of cardiovascular events or death. © 2019 The Author

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