Descontaminação e conservação de plantas aromáticas e medicinais por irradiação

Devido às contaminações a que as plantas são expostas e tendo em conta as exigências de segurança e qualidade por parte das indústrias alimentar e farmacêutica, é indispensável o uso de processos que garantam a segurança microbiológica do material processado, sem por em causa as suas principais características.ProDer nº 5315 - AROMA

VEGFR-3 expression in breast cancer tissue is not restricted to lymphatic vessels

We examined the immunohistochemical reactivity for vascular endothelial growth factor receptor 3 (VEGFR-3), a protein playing an important role in lymphangiogenesis, in breast cancer. A retrospective series of 77 invasive ductal breast carcinomas was investigated. The relationship between VEGFR-3 expression and clinicopathologic parameters was examined for statistical significance using Pearson’s chi-square ðw2Þ test and Fisher’s exact test (when no5). Threshold for significance was po0:05: Patient age ranged from 31 to 77 years (mean: 55 years). The VEGFR-3 immunoreactivity was as follows: 5 cases were negative (6.5%), 35+(45.4%), 27++ (35.1%), and 10+++ (13.0%). Reactions were positive for both lymphatic and blood vessels in several cases. VEGFR-3-positive reactions were more frequent in the tumor periphery than within the tumor. Immunoreactivity was also observed in myoepithelial cells surrounding both normal ducts and ducts with ductal carcinoma in situ. Statistical analysis of VEGFR-3 reactions was not significantly related to node status, microvessel density, and tumor grade. Ploidy showed a tendency towards significance (p=0.063); however, owing to the limited number of cases, statistical significance was not reached. VEGFR-3 lacks lymphatic vessel specificity and is also expressed in blood vessels, myoepithelial cells, and neoplastic cells

Ionizing radiation applications for a sustainable environment: food preservation processing by gamma radiation

The use of ionizing gamma radiation is regulated and authorized by international organizations (EU, EFSA, IAEA, FAO, WHO) for industrial radiation processing of several products: medical devices sterilization, materials modification, cultural heritage preservation and food decontamination. Due to the wrong association of irradiated food with radioactive food, several obstacles have to be overcome in order to promote the civil use of radioisotopes for food irradiation, as a safe and useful application of ionizing radiations. The increasing demand for safe and healthy food is another issue that could help to promote the peaceful use of ionizing radiations. In Europe, the preservation of food by irradiation is strongly regulated and is still not very popular, in spite of several food safety issues, such as bacteria contamination or insects’ infestation, which could be easily solved by an environment friendly technology, without use of chemical fumigants. Focused on food safety and industrial processing with gamma radiation, we will present briefly the technical aspects regarding dosimetry and dosimetric systems, the physico-chemical effects of gamma irradiation on post-harvest processed chestnut fruits, comment consumers’ acceptance and prospect future uses. References Antonio, A. L., Carocho, M., Bento, A., Quintana, B., Botelho, M. L., Ferreira, I. C. F. R., 2012. Effects of gamma radiation on the biological, physico-chemical, nutritional and antioxidant parameters of chestnuts - a review. Food and Chemical Toxicology, 50(9), pp. 3234-3242. Acknowledgements Foundation for Science and Technology, Portugal (Project FCT-RECI/AAG-TEC/0400/2012)

La reforma del sistema jurídico electoral peruano: una necesidad surgida por la crisis política e institucional desde el año 2000

La presente tesis tiene la finalidad de analizar si los requisitos contemplados en el artículo 90 de la Constitución Política del Perú y saber si son suficientes para regular el cargo de Congresista de la República, en esa virtud este objetivo comprende parte de lo que se estima contribuir con uno de los temas por mejorar y hacer la reforma del sistema jurídico electoral. Para lograr los tres objetivos se entrevistó a cuatro funcionarios del Jurado Nacional de Elecciones en sus respectivas direcciones, los cuales brindaron información acerca sobre los partidos políticos, requisitos de inscripción, sobre el panorama electoral, así como diversos temas con relación al tema de la investigación, así como su opinión profesional basada en su experiencia laboral para dicha institución. Por otro lado, se entrevistó a seis jueces con competencia constitucional y a un abogado experto en el tema de procesos electorales quienes expresaron sus puntos de vista frente al tema de investigación. Los resultados obtenidos en la entrevistas fueron corroboradas o algunas discrepadas con el análisis documental, así como con los resultados obtenidos de las investigaciones (tesis y artículos); llegando a concluir que el artículo 90 necesita una modificación con respecto al párrafo que refiere los requisitos para el cargo de Congresista de la República, aumentando en este la exigencia de no tener antecedentes penales, cuya finalidad es mejorar la imagen institucional del Congreso de la República y enfatizar con la fiscalización y control por parte de los ciudadanos para que estas propuestas puedan concretarse y mejorara a su vez el desarrollo de nuestro país

Association between hedonic hunger and body-mass index versus obesity status

© The Author(s) 2018. This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. Te images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.Obesity-associated differences in hedonic hunger, while consistently reported, have not been adequately quantified, with most studies failing to demonstrate strong correlations between Body Mass Index (BMI) and hedonic hunger indicators. Here, we quantified and assessed the nature of the relationship between hedonic hunger and BMI, in a cross-sectional study using the Portuguese version of the PFS (P-PFS) to measure hedonic hunger. Data were collected from 1266 participants belonging to non-clinical, clinical (candidates for weight-loss surgery) and population samples. Across samples, significant but weak positive associations were found between P-PFS scores and BMI, in adjusted linear regression models. However, in logistic regression models of data from the clinical and non-clinical samples, the P-PFS Food Available domain score was significantly and robustly associated with belonging to the clinical sample (OR = 1.8, 95%CI: 1.2-2.8; p = 0.008), while in the population sample it was associated to being obese (OR = 2.1, 95%CI: 1.6-2.7; p < 0.001). Thus, hedonic hunger levels are associated with obesity status with the odds of being obese approximately doubling for each unit increase in the P-PFS Food Available score.This work was supported by grants to AJO-M from BIAL Foundation (176/10), Fundação para a Ciência e Tecnologia (Junior Research and Career Development Award from the Harvard Medical Portugal Program; HMSP/ICJ/0020/2011) and the European Union’s Horizon 2020 research and innovation programme (H2020 SC1-2017-CNECT-2, project 777167), and to ST from Fundação para a Ciência e Tecnologia through the Center for Psychology at University of Porto (UID/PSI/00050/2013). DECO PROTESTE funded the sampling, data collection and database development for the population sample.info:eu-repo/semantics/publishedVersio

Enhanced sweet taste perception in obesity: joint analysis of gustatory data from multiple studies

Copyright © 2022 Ribeiro, Torres, Fernandes, Camacho, Branco, Martins, Raimundo and Oliveira-Maia. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.Introduction: While sweet taste perception is a potential determinant of feeding behavior in obesity, the supporting evidence is inconsistent and is typically associated with methodological limitations. Notably, possible associations between sweet taste perception and measures of food reward remain undetermined. Materials and methods: We conducted a cross-sectional analysis comparing 246 individuals with severe obesity and 174 healthy volunteers using a validated method for taste perception assessment. We included gustatory variables, namely intensity and pleasantness ratings of sour, salt, sweet, and bitter tastants, and taste thresholds assessed by electrogustometry. Reward-related feeding behavior, including hedonic hunger, food addiction, feeding behavior traits, and acceptance of foods and alcohol, was evaluated using self-rated scales for comparison with gustatory measures. Result: In logistic regressions adjusted for age, gender, educational level, and research center, we found that a greater likelihood of belonging to the obesity group was associated with higher sweet intensity ratings (OR = 1.4, P = 0.01), hedonic hunger, food addiction symptoms, restrained and emotional eating (1.7 < OR ≤ 4.6, all P ≤ 0.001), and lower alcohol acceptance (OR = 0.6, P = 0.0002). Using principal component analysis, we found that while hedonic hunger, food addiction, and emotional eating were strongly interrelated, they were not associated with sweet intensity perception that, in turn, had a closer relationship with alcohol acceptance and restrained eating. Conclusion: We found that individuals with obesity report higher sweet taste intensity ratings than healthy controls. Furthermore, while psychological measures of reward-related feeding behavior assess a common construct, sweet intensity perception may represent a different obesity-related dimension.AJO-M was supported by grants from the BIAL Foundation (176/10), from Fundação para a Ciência e Tecnologia (FCT), through a Junior Research and Career Development Award from the Harvard Medical Portugal Program (HMSP/ICJ/0020/2011), and by a Starting Grant from the European Research Council (ERC) under the European Union’s Horizon 2020 research and innovation programme (grant agreement No. 950357). ST was funded by the Center for Psychology at the University of Porto (FCT UIDB/00050/2020). AF was funded by a postdoctoral fellowship from FCT (SFRH/BPD/880972/2012). GR was funded by doctoral fellowships from Universidade de Lisboa (BD/2015Call) and FCT (SFRH/BD/128783/2017).info:eu-repo/semantics/publishedVersio

Enhanced sweet taste perception in obesity: joint analysis of gustatory data from multiple studies

Copyright © 2022 Ribeiro, Torres, Fernandes, Camacho, Branco, Martins, Raimundo and Oliveira-Maia. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.Introduction: While sweet taste perception is a potential determinant of feeding behavior in obesity, the supporting evidence is inconsistent and is typically associated with methodological limitations. Notably, possible associations between sweet taste perception and measures of food reward remain undetermined. Materials and methods: We conducted a cross-sectional analysis comparing 246 individuals with severe obesity and 174 healthy volunteers using a validated method for taste perception assessment. We included gustatory variables, namely intensity and pleasantness ratings of sour, salt, sweet, and bitter tastants, and taste thresholds assessed by electrogustometry. Reward-related feeding behavior, including hedonic hunger, food addiction, feeding behavior traits, and acceptance of foods and alcohol, was evaluated using self-rated scales for comparison with gustatory measures. Result: In logistic regressions adjusted for age, gender, educational level, and research center, we found that a greater likelihood of belonging to the obesity group was associated with higher sweet intensity ratings (OR = 1.4, P = 0.01), hedonic hunger, food addiction symptoms, restrained and emotional eating (1.7 < OR ≤ 4.6, all P ≤ 0.001), and lower alcohol acceptance (OR = 0.6, P = 0.0002). Using principal component analysis, we found that while hedonic hunger, food addiction, and emotional eating were strongly interrelated, they were not associated with sweet intensity perception that, in turn, had a closer relationship with alcohol acceptance and restrained eating. Conclusion: We found that individuals with obesity report higher sweet taste intensity ratings than healthy controls. Furthermore, while psychological measures of reward-related feeding behavior assess a common construct, sweet intensity perception may represent a different obesity-related dimension.AJO-M was supported by grants from the BIAL Foundation (176/10), from Fundação para a Ciência e Tecnologia (FCT), through a Junior Research and Career Development Award from the Harvard Medical Portugal Program (HMSP/ICJ/0020/2011), and by a Starting Grant from the European Research Council (ERC) under the European Union’s Horizon 2020 research and innovation programme (grant agreement No. 950357). ST was funded by the Center for Psychology at the University of Porto (FCT UIDB/00050/2020). AF was funded by a postdoctoral fellowship from FCT (SFRH/BPD/880972/2012). GR was funded by doctoral fellowships from Universidade de Lisboa (BD/2015Call) and FCT (SFRH/BD/128783/2017).info:eu-repo/semantics/publishedVersio

Design of a distribution model to preserve the frozen products that the company Alimentos Cárnicos S.A.S.

En la actualidad, en el mundo se desperdician 1300 millones de toneladas de alimentos (ONU, 2017). Aquella excesiva producción de residuos se debe, principalmente, al proceso de distribuir dentro de la cadena de suministro, puesto que, debido al mal manejo se rompe la cadena de frío. Por lo tanto, este trabajo tiene como objetivo diseñar un modelo de distribución para los productos congelados de la empresa Alimentos Cárnicos S.A.S., así como identificar las diferentes metodologías empleadas en países desarrollados y en vía de desarrollo dentro de la industria. Adicionalmente, se realizará un diagnóstico comparativo con los modelos empleados actualmente y los que se adaptan a las necesidades de distribución de esta compañía. Dicho análisis evalúa factores como: procesos de almacenamiento, picking, packing, vehículos de distribución y artículos adicionales como pilas de congelación y neveras isotérmicas que contribuyen para conservar la cadena de frío.Currently, the world is wasting 1.3 billion tons of food (UN, 2018). This excessive production of waste is mainly due to the distribution process within the supply chain, since due to mishandling, the cold chain is broken. Therefore, this work aims to design a distribution model for the frozen products of the company Alimentos Cárnicos S.A.S, identifying the different methodologies used in developed and developing countries within the industry. Additionally, a comparative diagnosis will be made with the models today used and those that are adapted to the distribution needs of this company. This analysis evaluates factors such as: storage processes, picking, packing, distribution vehicles and additional items such as freezing piles and isothermal refrigerators that contribute to the conservation of the cold chain.Magíster en Gerencia de la Cadena de Abastecimiento - VirtualMaestrí

Tradução, adaptação cultural e validação da escala do poder da comida para utilização por populações de adultos em Portugal

Copyright © Ordem dos Médicos 2015INTRODUCTION: The Power of Food Scale measures appetite for, rather than consumption of, palatable foods - a construct frequently designated as hedonic hunger. The purpose of this study was to examine the psychometric properties of a Portuguese version of the Power of Food Scale, namely reliability and construct validity. MATERIAL AND METHODS: Data was obtained from 1266 adult participants sampled from three different populations in Portugal: two nonclinical samples and one multi-center sample of severely obese candidates for weight-loss surgery. RESULTS: We found that the factor structure of the Portuguese version of the Power of Food Scale is similar to that of the original scale and that the Portuguese version of the Power of Food Scale has good internal structure, test-retest reliability and construct validity. In addition, we provide the first contribution towards defining population norms for Power of Food Scale scores. DISCUSSION: The Portuguese version of the Power of Food Scale proved to have good psychometric properties: it is a valid and reliable tool for measuring hedonic hunger, supporting its use both in clinical and non-clinical samples, as well as in prospective studies. CONCLUSION: Our results show that the Portuguese version of the Power of Food Scale is a useful measure for researchers and clinicians who are interested in exploring the construct of hedonic hunger in Portuguese-speaking populations, including those suffering from obesity.Introdução: A Power of Food Scale é uma escala que avalia um constructo designado por fome hedónica, frequentemente definido como o apetite por alimentos de elevada palatibilidade, mais do que a sua ingestão propriamente dita. Este estudo teve como objetivo a caracterização das propriedades psicométricas de uma versão portuguesa da Power of Food Scale, nomeadamente da sua fiabili¬dade e validade de constructo. Material e Métodos: Os dados foram obtidos de 1266 participantes adultos, provenientes de três amostras distintas: duas amostras não clínicas e uma amostra clínica de indivíduos com obesidade severa, candidatos a cirurgia da obesidade. Resultados: Verificamos que a estrutura factorial da versão portuguesa da Power of Food Scale é semelhante à do questionário original e que apresenta fiabilidade teste-reteste e validade de constructo adequadas. Adicionalmente, apresentamos neste estudo o primeiro contributo para a definição de normas populacionais para os scores da Power of Food Scale. Discussão: A versão portuguesa da Power of Food Scale apresentou boas propriedades psicométricas: é um instrumento válido e fiável para a avaliação do constructo fome hedónica, suportando a sua utilização tanto em amostras clínicas como não clínicas, bem como em estudos longitudinais. Conclusão: Estes resultados demostram que a versão portuguesa da Power of Food Scale é um instrumento útil, tanto em contexto clínico, como de investigação, nomeadamente para o estudo do constructo fome hedónica em populações de língua portuguesa, in¬cluindo populações clínicas de indivíduos com obesidade.This work was supported by Fundação para a Ciência e Tecnologia through a Junior Research and Career Development Award from the Harvard Medical SchoolPortugal Program to AJO-M (HMSP/ICJ/0020/2011). EUROCONSUMERS supported costs related to recruitment of the population sample

Implementation of food irradiation in Portugal: research, economic and industrial perspectives in a case study – chestnuts preservation

Food irradiation is a process that has been regaining an increasing interest for different food products to increase shelf life, for disinfestation or sterilization, being an alternative processing food technology to meet food safety quality parameters. The development of ionizing radiation applications for industrial purposes in Portugal began near of 1982 with the support of the International Atomic Energy Agency (IAEA). The research activities carried out in this country have been closely related with the main applications of this technology, namely the sterilization of medical devices and pharmaceuticals and other products’ decontamination. These activities have frequently been followed through by different industries. Recently, a Cobalt-60 research equipment was upgraded and an electron-beam equipment was implemented in order to sustain the R&D. These equipments are located at Nuclear and Technological Institute, in Lisbon-Portugal, where the industrial and R&D activities are developed. The chestnut European variety, Castanea sativa Miller, is a valuable natural resource in Portugal (3% world production, about 30 kton), with high exportation levels (10 kton, representing an income of 12 M€), that has to be postharvest treated to meet the international fitossanitary regulations. Until now, the most common preservation method used was the chemical fumigation with methyl bromide, a toxic agent that is under strictly use according to Montreal Protocol due to the adverse effects on human health and environment. Its application is forbidden by the European Union (EU) since March 2010. Irradiation is a possible feasible alternative to substitute the traditional quarantine chemical fumigation treatment. This food processing technology is regulated by the EU, Directive 1999/2/EC. To validate this process different approaches are needed and, therefore, we established a interdisciplinary research group between Portugal and Spain, with complementary expertises such as agronomy (disinfestation), microbiology (sterilization), food chemistry and engineering (chemical and physical parameters), physics (dosimetry and dose mapping). Studies in simulation based on Monte-Carlo programs are being developed in order to optimize the irradiation geometry for its technological application. Fundamental and applied research is ongoing for different food products (chestnuts disinfestation, wild mushrooms preservation, food irradiation for imunocompromised persons – supported by national and international funds: EU, IAEA) in order to understand the irradiation mechanisms of action and to apply the technology with safety and quality patterns. Moreover, since food irradiation represents an intensive capital investment, its feasibility is only possible for a unit that processes different food products