40 research outputs found
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