Waxy starch to replace vegetable fat in extruded snack aromatisation and different salt delivery way to decrease sodium intake

Food industries must adapt their formulations to consumer needs, for a healthy diet. Extruded snacks are products where 10 to 20 % of fat, and large amounts of salt, are sprinkled on to fix flavours. Considering the need for flavouring and simultaneously reducing fat and sodium on snacks, an alternative flavouring method based on polysaccharides and a different salt delivery method was studied. This work aimed to evaluate waxy starch solutions to replace the oil in snacks, and a different approach to deliver salt, decreasing sodium content while keeping the same salt perception. To change the salt level, agglomerates were made with 70 %, and 85 % salt amounts, 30 % and 15 % starch added, respectively, in three different treatments, T1 (70 % of salt), T2 (85 % of salt), and T3 (100 % of salt, without waxy starch) as a control sample. All samples were milled in the same granulometry as regular salt. The snacks were flavoured using coatings consisting of waxywater solutions. The products were analysed by evaluating: i) physical-chemical parameters (lipids and sodium content, agglomeration index analysis (IA), and colour); ii) instrumental hardness; iii) sensorial parameters with 52 non-trained tasters. The main results showed no significant differences between T1, T2, and control samples in terms of lipids, sensorial perception, colour, and texture. As expected, in the sodium content, 30 % of reduction were found in T1 and 15 % of reduction in T2 compared with control. In this context, snacks produced in the present study would be healthier without a significant saltness perception difference from the controlsinfo:eu-repo/semantics/publishedVersio

Technological innovation in banking services: an exploratory analysis to perceptions of the front office employee

It is widely recognized that the increased intensity of competition in the banking sector has had direct implications for financial institutions’ approach to customers and how they define their business strategy. Considering that the current economic stance embraces innovation and technology as fundamental elements of strategic management and business and economic development, new approaches to the relationship between technological innovation and financial services are essential in achieving competitive advantage. Based on this premise, the purpose of this paper is to analyze the main effects of technological innovation on financial services at the bank branch level by evaluating responses from front office employees. The results show that information and communication technologies are an important lever in the modernization of the sector. Practical implications, strengths and limitations of our empirical study are also presented.info:eu-repo/semantics/publishedVersio

TIR domains of plant immune receptors are NAD+-cleaving enzymes that promote cell death

Plant nucleotide-binding leucine-rich repeat (NLR) immune receptors activate cell death and confer disease resistance by unknown mechanisms. We demonstrate that plant Toll/interleukin-1 receptor (TIR) domains of NLRs are enzymes capable of degrading nicotinamide adenine dinucleotide in its oxidized form (NAD+). Both cell death induction and NAD+ cleavage activity of plant TIR domains require known self-association interfaces and a putative catalytic glutamic acid that is conserved in both bacterial TIR NAD+-cleaving enzymes (NADases) and the mammalian SARM1 (sterile alpha and TIR motif containing 1) NADase. We identify a variant of cyclic adenosine diphosphate ribose as a biomarker of TIR enzymatic activity. TIR enzymatic activity is induced by pathogen recognition and functions upstream of the genes enhanced disease susceptibility 1 (EDS1) and N requirement gene 1 (NRG1), which encode regulators required for TIR immune function. Thus, plant TIR-NLR receptors require NADase function to transduce recognition of pathogens into a cell death response

Desempenho da alface em cultivo orgânico com e sem cobertura morta e diferentes lâminas d'água.

O experimento foi conduzido no período de 27/05/2006 a 02/08/2006 no SIPA (Sistema Integrado de Produção Agroecológica), localizado no município de Seropédica-RJ. Nesse trabalho, objetivou-se avaliar o desempenho da cultura da alface (Lactuca sativa L.)cultivada sob diferentes lâminas de irrigação em um solo sem e com cobertura de palhada da leguminosa gliricídia. Foram conduzidos dois experimentos simultâneos, utilizando o delineamento experimental de blocos ao acaso, em ambos os experimentos, nos quais foram aplicadas 5 lâminas de irrigação, correspondendo a 25, 50, 80, 100, 115 % da evapotranspiração da cultura (ETc), sendo a produção final avaliada por meio da determinação da massa fresca, área foliar e número de folhas. Até o nível de 100% ETc, todas as variáveis analisadas tiveram seus valores aumentados, e para o nível de 115%, houve um decrescimento das mesmas. Na produção de massa fresca total, o sistema de cultivo com utilização de cobertura morta foi superior ao sem cobertura não diferenciando estatisticamente ao nível de 5 % probabilidade pelo teste F somente nas lâminas de 25 e 115% ETc

D* Production in Deep Inelastic Scattering at HERA

This paper presents measurements of D^{*\pm} production in deep inelastic scattering from collisions between 27.5 GeV positrons and 820 GeV protons. The data have been taken with the ZEUS detector at HERA. The decay channel $D^{*+}\to (D^0 \to K^- \pi^+) \pi^+$ (+ c.c.) has been used in the study. The $e^+p$ cross section for inclusive D^{*\pm} production with $5<Q^2<100 GeV^2$ and $y<0.7$ is 5.3 \pms 1.0 \pms 0.8 nb in the kinematic region {$1.3<p_T(D^{*\pm})<9.0$ GeV and $| \eta(D^{*\pm}) |<1.5$}. Differential cross sections as functions of p_T(D^{*\pm}), $\eta(D^{*\pm}), W$ and $Q^2$ are compared with next-to-leading order QCD calculations based on the photon-gluon fusion production mechanism. After an extrapolation of the cross section to the full kinematic region in p_T(D^{*\pm}) and $\eta$(D^{*\pm}), the charm contribution $F_2^{c\bar{c}}(x,Q^2)$ to the proton structure function is determined for Bjorken $x$ between 2 $\cdot$ 10$^{-4}$ and 5 $\cdot$ 10$^{-3}$.Comment: 17 pages including 4 figure