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have a negative image due to harmful health effects if consumed in excess (Battaglia Richi et al., 2015). With this in mind, it is necessary to implement reformulations that reduce additives and ingredients to make meat products healthier.The use of phosphate promotes several desirable effects such as an increase in the solubility of myofibrillar proteins by an increase in ionic strength in the aqueous phase and, mainly, an increase in the water retention capacity (Glorieux et al., 2017), being the sodium tripolyphosphate (STPP) most used in emulsified meat products. Furthermore, phosphates reduce lipid oxidation reaction, cooking loss, assists to maintain characteristic color and texture properties (Câmara et al., 2020). Taking into account its technological benefits in meat products, reducing the phosphate content is a challenge in this category. Despite this, several studies related excessive phosphate intake to the development of hyperphosphatemia, which promotes various health issues such as cardiovascular diseases and kidney failure, being mainly harmful for people with kidney problems

The objective of this study was to evaluate the effects of different chloride salts (NaCl, KCl, and CaCl2) on the characteristics of salted meat products through the determination of moisture, pH, aw, chloride, ash levels, cooking loss, and instrumental color during the processing steps. Four salted meat treatments were elaborate using the following salts in the wet and dry salting stepsI: FC1I: 100% NaCl; F1I: 50% NaCl + 50% KCl; F2I: 50% NaCl + 25% CaCl2; F3I: 50% NaCl + 25% KCl + 25% CaCl2. The addition of CaCl2 led to the lowest pH and changes in aw, moisture, ash levels, and instrumental color when compared to the other treatments, which was different from the control (100% NaCl) and F1 (50% NaCl + 50% KCl), thus evidencing the great effect of CaCl2 on the characteristics of salted meat products during the whole processing. The partial replacement of NaCl by KCl and/or CaCl2 greatly increased the cooking loss of salted meat products. The replacement of NaCl by KCl promoted similar quality parameters.

Learning is a product of interaction, which depending on the epistemology of its process, makes each learner interact with teachers, with other students and with the content. In a Virtual Learning Environment (AVA), it is possible to collect data on the interactions of learners, but the raw form of this data is challenging to interpret by those involved in the learning process. Applications of Learning Analytics Dashboards (LAD) have been developed to support the analysis of learning. However, there are few reports of the use of these tools in the virtual environment Moodle, much used by educators. The problem that arises from this observation is if this is due to the absence of these tools (plugins) for Moodle, its lack of knowledge or functionalities. This article aims to present a comparative study of LAD type plugins for the related Moodle environment highlighting its functionalities for monitoring the learning process by the teacher and the student.

This research focuses on the musical setting of Sao Paulo city from the 1890s to the 1930s and the special role of bands, whose presence in the daily life of the city was remarkable both for the dissemination of music and the professional training and practice of musicians. Bands worked as a kind of craft corporation and were one of the few possibilities of professional learning for the poorest population. In addition, bands were also privileged instruments of dissemination of music in a time prior to the expansion of electronic broadcasting. In this broad context, Sao Paulo State Public Force Music Band [Banda de Música da Força Pública do Estado de São Paulo] stood out. Having the trajectory of this band as its central focus, this master's thesis recovers the musical practices of São Paulo city, the innumerable forms of dissemination of music, repertoires, changes in tastes, relations with the public, the training of musicians, and so on. Since the 1920s and 1930s the relationship of Sao Paulo city inhabitants with the bands, and especially with the Public Force Band, began to change substantially due to the advances of the phonographic and radiophonic industries. Despite the relative presence of some of these bands in these new means of production and dissemination, most of them have disappeared. The cultural and musical representations and the functions of the Public Force Music Band have also decreased. Having the Public Force Band as its guiding thread, this thesis has sought to capture and understand this rare dynamics of transformations of the musical culture of São Paulo city.

, where he is an associate professor. He is a member of IABSE, FIB, CIB and IABMAS, as well as several reputed national engineering societies. His research work deals with deterioration, rehabilitation and management of concrete structures. He has recently co-authored the Handbook of Concrete Bridge Management (2004), published by ASCE Press.

, where he is an associate professor. He is a member of the International Association for Bridge and Structural Engineering (IABSE) as well as several reputed national engineering societies. His research work deals with deterioration, rehabilitation and management of concrete structures.