Estudo preliminar da cinemática da locomoção de crianças em idade escolar transportando mochilas às costas

Este foi um estudo preliminar que teve como objectivo analisar a cinemática da marcha de crianças em idade escolar, transportando mochilas às costas. Foram estudadas 6 crianças (5 rapazes e uma rapariga) com 11 anos de idade. Cada criança caminhou sobre um tapete rolante a velocidades incrementais (1.11 m.s-1, 1.38 m.s-1e 1.67 m.s-1) e com diferentes cargas relativas ao peso corporal (0%,10% e 20%) numa mochila escolar. Todos os procedimentos foram filmados no plano sagital e tratados com software específico para análise do movimento humano. Da análise dos resultados observam-se tendências que evidenciam que a carga máxima a transportar mochila às costas estará em torno do valor de 10% do peso corporal

Quality improvement of traditional dry fermented sausages based on innovative technological strategies

Dry fermented sausages are highly appreciated food specialties, mainly in Portugal and other southern European countries. Therefore, all research efforts aiming at improving the food quality and safety of traditional dry sausages are of interest, since they are likely to result in products with higher added value and quality standards most suited to the requirements and concerns of the modern consumers. Among those efforts, it may be highlighted the studies involving innovative processing parameters and technologies to overcome practical problems gathered in the meat industry, which are mostly associated with food quality and safety. Additionally, characterization of traditional dry sausages and rationalization of their processing are essential for further achievement of any official certification. Thus, this article attempts to point out some research lines of highest interest in meat science (and particularly to the broad variety of regional dry fermented sausages), towards to the valorisation of technological, nutritional and commercial features. In addition, it is here emphasized the importance for the continuous improvement of the quality and safety of meat products as a way to respond to the current concerns regarding its consumption and the general advices in reducing its daily intake

Microbial ecology dynamics in portuguese broa sourdough

This research effort aimed at a better understanding of microbial phenomena taking place during time in spontaneous sourdough fermentation for broa, a traditional Portuguese bread. Unlike most microbiological studies of sourdough, viable counts obtained were not limited to Lactobacillus and yeasts, but encompassed also molds, Gram-negative rods, endospore-(non)forming Gram-positive rods and catalase-positive/negative Gram-positive cocci. This less conventional approach unveiled the ubiquitous Bacillus genus throughout spontaneous broa sourdough fermentation. Presumptive yeasts, Lactobacillus and Bacillus were found to low levels after kneading, but became dominant by the end of regular (no aeration) fermentation. They apparently inhibit undesired rods and Staphylococcus, which were found to relatively high numbers after kneading. By 24 h of fermentation, lactic acid cocci accounted for an important fraction of biodiversity, and pH decreased significantly reaching about 4.1. Aeration accelerated the microbial dynamics. In terms of total viable counts, such a long-term fermentation appeared to reach a quasistationary state.info:eu-repo/semantics/publishedVersio