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Food and Nutrition Sciences 2017年第5期8卷 512-525页

作者： Natália Chinellato de Azambuja Izildinha Moreno Darlila Aparecida Gallina Leila maria Spadoti Eliana maria Pettirossi Motta maria teresa bertolodo pacheco Angela Lima Menêses de Queiroz Adriane Elisabete Costa Antunes Faculdade de Ciências Aplicadas Universidade Estadual de Campinas (FCA/UNICAMP) Limeira Brazil Centro de Tecnologia de Laticínios Instituto de Tecnologia de Alimentos (TECNOLAT/ITAL) Campinas Brazil Faculdade de Engenharia de Alimentos Universidade Estadual de Campinas (FEA/UNICAMP) Campinas Brazil Centro de Ciência e Qualidade de Alimentos Instituto de Tecnologia de Alimentos (CCQA/ITAL) Campinas Brazil Centro de Tecnologia Universidade Federal da Paraíba Jo&#227o Pessoa Brazil

At semi-industrial scale it was obtained two cheeses, one with aromatic culture (CHN) and the other with also L. helveticus (CHN + LH). Proteolysis during ripening was evaluated using proteolytic indices, electrophoretic profile Urea-PAGE and release of free amino acids. Sensory evaluation was performed by acceptability test. It was observed a 5-fold increase in the fraction corresponding to αs1-I-casein in the CHN cheese and 6.5 times in the CHN + LH cheese and 7.2 and 8.2 increase respectively, for total amino acids. Prato cheese with the adjunct culture showed higher acceptability in terms of overall aroma and flavor.

关键词： Amino Acids Cheese L. helveticus Ripening Sensory Analysis

Academic Stress among Nursing Students in a Private University at Puerto Rico, and Its Association with Their Academic Performance

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Open Journal of Nursing 2021年第9期11卷 742-756页

作者： Josue pacheco-Castillo maria-Jesus Casuso-Holgado maria-teresa Labajos-Manzanares Noelia Moreno-Morales School of Sciences Health Nursing Department Ana G. Mendez University Gurabo Puerto Rico Faculty of Health Sciences Doctoral Program in Health Sciences Malaga University Malaga Spain

Background: Nursing programs have distinguished themselves for being rigorous. The college experience emerges with new challenges and demands that require adaptation in order to cope with academic stress. Situation that could lead to a non adaptive institutional environment. Objective: The purpose of this research was to determine and analyze possible repercussions of academic stress in nursing students in a Puerto Rican private university and how it affects academic performance in students. Materials and Methods: The selected methodology is a cross-sectional study. The simple random sample was comprised of 168 nursing students who were enrolled in associate degree (29.2%) and bachelor’s degree programs in nursing (70.8%). Data was collected through standardized Academic Stress (CEA, by its acronym in Spanish). Results: The study shows that academic stressors are correlated with the grade point average. In addition, correlation between academic stress and the performance rate was found, especially in terms of the difficulty to approve enrolled credits. Conclusions: Nursing students suffer from stress regardless their academic degree. Academic stress affects academic performance of students despite their use of management strategies.

关键词： Academic Stress Academic Performance Stress Responses Coping Strategies Nursing Students

The Igarape Weir decelerated transport of contaminated sediment in the Paraopeba River after the failure of the B1 tailings dam(Brumadinho)

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International Journal of Sediment Research 2023年第5期38卷 673-697页

作者： Daniela Patrícia Salgado Terêncio Fernando António Leal pacheco Renato Farias do Valle Junior Maytê maria Abreu Pires de Melo Silva teresa Cristina Tarlé Pissarra Marília Carvalho de Melo Carlos Alberto Valera Luís Filipe Sanches Fernandes Inov4Agro/Centro de Investiga??o e Tecnologias Agroambientais e Biológicas Universidade de Trás-os-Montes e Alto Douro Centro de Química de Vila Real Universidade de Trás-os-Montes e Alto Douro Faculdade de Ciências Agrárias e Veterinárias Universidade Estadual Paulista(UNESP) Via de Acesso Prof.Paulo Donato Castellane Instituto Federal do Triangulo Mineiro Campus Uberaba Laboratório de Geoprossessamento 5. Secretaria de Estado de Meio Ambiente e Desenvolvimento Sustentável Cidade Administrativa do Estado de Minas Gerais Rodovia Jo?o Paulo II 6. Coordenadoria Regional das Promotorias de Justi?a do Meio Ambiente das Bacias dos Rios Paranaíba e Baixo Rio Grande Rua Coronel Ant?nio Rios

The B1 dam of Co rrego do Feij～ao Mine, owned by Vale, S.A. mining company and located on the FerroCarv～ao stream, collapsed and injected 2.8 Mm3of clayey, silty, and sandy iron-and manganese-rich tailings into the Paraopeba River(Minas Gerais state, Brazil). The accident occurred on 25 January2019 and the tailings have been co-transported with coarser natural sediment since then, being partly trapped in the Igarape Weir reservoir located on the Paraopeba River nearly 45 km downstream the injection point. The general purpose of the current study was to model suspended sediment transport in the vicinity of the Igarape Weir aiming to assess the concomitant barrier effect imposed by this ***, the spatial distributions of suspended clay, silt, and very fine-grained sand fractions(CSS) of sediment were mapped around the Igarape Weir under low-flow(16 m3/s) and high-flow(5 to 10,000years return period stream discharge; 699—2,699 m3/s) regimes, using RiverFlow2D as the modelling tool. The concentrations of the various grain materials in the upstream and downstream sectors were quantified linking the barrier effect to concentration reductions in the direction of stream flow. It was also a study goal to calculate differences of iron and manganese concentrations in the sediment + tailings mixtures along the Paraopeba River. The study results showed reductions in the CSS between 6.6% and18%, from upstream to downstream of the Igarape Weir, related with backwater effects, free and submerged hydraulic jumps, bank sedimentation in periods of high flow, and streambed sedimentation controlled by channel sinuosity and tailings density. These reductions were accompanied by drops in the concentrations of iron and manganese present in the clay and silt fractions, which varied between 6% and42% under low flows and between 16% and 44% under high flows. Bank sedimentation was viewed as a potential threat to the riparian vegetation in the long-term. Dredging is the poten

关键词： Sediment transport Tailings dam break Metal contamination Hydrodynamic modelling RiverFlow2D Ratio concentration analysis

Effect of proteases on water-soluble and fat-soluble aroma precursors of goat visceras protein hydrolysate

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Food Bioscience 2022年第3期47卷 975-985页

作者： Ana Rita Ribeiro de Araújo Cordeiro Lorena Lucena de Medeiros Lary de Souza Olegário Leila Moreira de Carvalho Taliana Kenia Alencar Bezerra maria teresa Bertoldo pacheco Mércia de Sousa Galvão Marta Suely Madruga Post Graduate Program in Food Science and Technology Department of Food EngineeringTechnology CentreFederal University of ParaibaCampus I58051-900João PessoaParaíbaBrazil Food Technology Institute (ITAL).Science and Food Quality Center 13070-179CampinasSão PauloBrazil

This study investigated the action of proteolytic enzymes in the production of goat viscera hydrolysates,and their flavoring *** study focus the production of flavor precursor molecules and the formation of volatile compounds resulting from four hydrolysis treatments:HA-Alcalase®,HF-Flavourzyme®,HN-Neutrase®,and HFN-Flavourzyme® and Neutrase®.The highest degree of hydrolysis (26.74%),number (23 volatiles) and concentration of volatile compounds (274.0 μg/L) were obtained with the action of *** main classes of volatile compounds identified in hydrolysates included acids,aldehydes,pyrazines,terpenes and Streacker *** acids,sugars and fatty acids were identified with higher concentrations in HF and HFN hydrolysates due to the low participation of these precursors in the formation of volatile ***,the use of Alcalase in the proteolysis of goat viscera stood out compared to other enzymes,providing impacting aroma compounds,such as pyrazines,for meat flavor.

关键词： Aroma precursors Flavoring Goat byproducts Proteases Enzymatic hydrolysates Volatile compounds

Whey Protein-Carboxymethylcellulose Obtained by Complex Coacervation as an Ingredient in Probiotic Fermented Milk

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Food and Nutrition Sciences 2015年第6期6卷 571-580页

作者： maria Elisa Caetano-Silva Caroline Dá rio Capitani Adriane Elisabete Costa Antunes Erna Vougt Vera Sonia Nunes da Silva maria teresa Bertoldo pacheco Faculty of Food Engineering University of Campinas Campinas Brazil School of Applied Sciences University of Campinas Limeira Brazil Food Science and Technology Institute Federal University of Rio Grande do Sul Porto Alegre Brazil Chemistry Center of Food and Applied Nutrition Institute of Food Technology (ITAL) Campinas Brazil

Discharge of whey proteins is still a current practice by small cheese producers. The development of low-cost alternatives for recovery of these proteins is fundamental for small producers who cannot apply expensive techniques. The present study investigated the complex coacervation technique as a cheap technology to recover proteins from sweet whey using carboxymethylcellulose, and the coacervate used as an ingredient in the formulation of probiotic fermented milk. The nutritional properties of whey-carboxymethylcellulose coacervates (WP-CMC) were evaluated in trials with animals (rats) using casein as a reference. All these parameters—the coefficient of feed efficiency (CEA), protein digestibility-corrected amino acid score (PDCAAS), and net protein ratio (NPR), as well as weight gain—were determined to evaluate protein quality. A sensory acceptance test was applied to evaluate the sensory characteristics of the product. The complex coacervation technique recovered 86% of the protein from sweet whey. No significant (p > 0.05) differences were observed in the biological tests for both groups (WP-CMC and Casein groups) when NPR (4.98 to 5.04), digestibility (92.35 to 90.64), and CEA (0.40 to 0.42) were evaluated. Probiotic fermented milk beverage containing WP-CMC (0.78%) and guar gum (0.68%) presented good acceptability as determined by sensory evaluation. WP-CMC can be considered an ingredient with high nutritional and biological value that could be applied in probiotic fermented milk as an alternative to small producers to allocate the residual whey from cheese manufacture.

关键词： Nutritional Value Whey Proteins Complex Coacervation Probiotic Fermented Milk Environmental Impact