Physicochemical and microbiological characteristics of Italian salami made of lamb and enriched with pequi (Caryocar brasiliense, Cambess)

The purpose of this study was to evaluate and compare the inclusion of different levels of pequi (Caryocar Brasiliense, Cambess) pulp in the processing of Italian salami made of lamb for the evaluation of their physicochemical and microbiological characteristics. Six formulations of Italian salamis were processed: no pequi pulp (control - treatment 1); 4% pequi pulp (treatment 2); 8% pequi pulp (treatment 3), 12% pequi pulp (Treatment 4), 16% pequi pulp (treatment 5) and 20% pequi pulp (treatment 6). During the maturation period, all Italian salamis made of lamb enriched with pequi presented similar behaviors; and acidity (pH) and water activity (aw) results showed stable end values. For protein, the Italian salami made of lamb without pequi pump presented a higher content. For one of the lowest contents of fat, treatment 3 showed the highest content of humidity. The contents of fat and ashes did not present any significant difference when comparing the Italian salami formulations. A color tending to dark, yellowish and reddish shades was observed in the Italian salamis made of lamb and enriched with pequi. All Italian salamis were microbiologically satisfactory, showing ideal sanitary conditions for consumption. Pequi is a typical fruit from the Brazilian cerrado region, with characteristic color, odor and flavor, and it is an option for inclusion in Italian salamis, but additional studies should be conducted to inspect the sensory acceptability of these products.Keywords: Cerrado fruit, fermented stuffed meat sausages, physicochemical parameters, microbiological parameters

Inclusion of sweet sorghum flour in bread formulations

Sweet sorghum (Sorghum bicolor L. Moench) has been studied as an additional source of raw material for production or partial replacement of foods due to its high fiber concentration. Its consumption is associated with the prevention of some diseases and nutritional benefits. The aim of this study was to evaluate the partial replacement of wheat flour by sweet sorghum flour in bread formulations in order to characterize the nutritional and physical profile of the flour. Four bread formulations were prepared and evaluated for sensory and textural profile. The composition of sweet sorghum flour showed high fiber content and relative protein value, and moisture showed average value, in accordance with limits established by legislation. The addition of 3% sweet sorghum flour to bread was shown to be technically feasible, with great acceptance by consumers, being a nutritious and tasty option.Key words: Functional food, fiber, baking, texture

Physico-chemical and rheological properties of prato cheese during ripening

The influence of storage temperature (6, 12 and 18°C) on texture parameters of Prato cheese were evaluated during 22 days of ripening. A reduction of firmness, gumminess and elasticity was observed; however, cohesiveness and adhesiveness increased. With the increasing temperature, firmness and gumminess reduced, whereas the elasticity, cohesiveness and adhesiveness did not change. It can be concluded that storage temperature influences the texture profile of Prato cheese which present differences in the evaluated parameters during 22 days of ripening.Keywords: Cheese ripening, hard cheese, colour, texture profile analysis

The Schwinger Variational Method

Variational methods have proven invaluable in theoretical physics and chemistry, both for bound state problems and for the study of collision phenomena. For collisional problems they can be grouped into two types: those based on the Schroedinger equation and those based on the Lippmann-Schwinger equation. The application of the Schwinger variational (SV) method to e-molecule collisions and photoionization has been reviewed previously. The present chapter discusses the implementation of the SV method as applied to e-molecule collisions

The program for biodiversity research in Brazil: The role of regional networks for biodiversity knowledge, dissemination, and conservation

The Program for Biodiversity Research (PPBio) is an innovative program designed to integrate all biodiversity research stakeholders. Operating since 2004, it has installed long-term ecological research sites throughout Brazil and its logic has been applied in some other southern-hemisphere countries. The program supports all aspects of research necessary to understand biodiversity and the processes that affect it. There are presently 161 sampling sites (see some of them at Supplementary Appendix), most of which use a standardized methodology that allows comparisons across biomes and through time. To date, there are about 1200 publications associated with PPBio that cover topics ranging from natural history to genetics and species distributions. Most of the field data and metadata are available through PPBio web sites or DataONE. Metadata is available for researchers that intend to explore the different faces of Brazilian biodiversity spatio-temporal variation, as well as for managers intending to improve conservation strategies. The Program also fostered, directly and indirectly, local technical capacity building, and supported the training of hundreds of undergraduate and graduate students. The main challenge is maintaining the long-term funding necessary to understand biodiversity patterns and processes under pressure from global environmental changes