In this study, foam mat drying was applied to Tommy Atkins mango. Using a multifactorial design, the effect of soy lecithin (L) and carboxymethylcellulose (CMC) used as foam stabilizers (0-1.50g/100g), as well as temperature (T) (53-87°C), on phenolic content and antioxidant capacity of mango were evaluated. Mango pulp contains antioxidant, such as mangiferin, that can be utilized in foods to enhance their functional properties. Our results indicated that L and T had negative effects (p<0.05) on the phenolic content and antioxidant capacity, whereas CMC had a positive effect (p<0.05). Increasing the total amount of phenolic compounds present in dried mango contributed to the higher antioxidant capacity after the drying process. This study concluded that a drying T of 80°C, and a concentration of 0.30g/100g of CMC and L are optimal for increased retention of phenolic compounds and antioxidant capacity.

The complex obtained by inclusion method B promoted better colour protection for the beverage compared with the use of the crude extract, showing that the molecular inclusion of yellow bell pepper carotenoids can provide good results for that purpose. © 2017 Society of Chemical Industry.

There has been an increase in investment in research on new sources of natural pigments for food application. Some cyanobacteria can change the structures responsible for light harvesting and cellular processes according to the wavelength and light intensity. This phenomenon has been described as complementary chromatic adaptation. The present study aimed to investigate the growth of Arthrospira platensis using different light qualities, irradiance, and wavelength by evaluating the production of biomass, proteins, and phycobiliproteins. The occurrence of the chromatic adaptation phenomenon in this cyanobacterium was also investigated. The microorganism used in this study, A. platensis, was grown in a Zarrouk medium under three irradiance levels, 50, 100, and 150 μmol fotons.m ). There was no difference in the production of total protein and total phycobiliproteins under the studied conditions. It is likely that the large supply of nitrogen in the Zarrouk medium was sufficient for cell growth and maintenance, and it supplied the production of accessory pigments composed of protein. Finally, there was no evidence of the complementary chromatic adaptation phenomenon in A. platensis cultivated under green light. Moreover, this condition did not increase phycocyanin production.

In biotechnological processes, the culture media components are responsible for high costs and exert a strong influence on the cyanobacteria behavior. The objective of this study was to evaluate the Arthrospira platensis growth potential for biomass production under different cultivation conditions using an experimental design. Three factors that are important for cyanobacteria growth were evaluated: sodium bicarbonate (9 to 18 g/l), sodium nitrate (1.25 to 2.5 g/l), and irradiance (20 to 120 µmol photons/ m 2 .s -1). The results showed that the concentration of NaND 3 in the A. platensis medium can be reduced, resulting in increased concentrations of biomass produced. There was a higher biomass production due to the increase in the concentration of NaHCD 3 and irradiance, mainly when these two factors varied tending towards the highest values studied. The results demonstrate the potential to produce Arthrospira platensis with lower costs and effluent generation without affecting cultivation performance.

Milk calcium concentration is a factor related to cheese texture, an important rheological property of cheese quality as perceived by consumers. This study aimed to evaluate the effect of different pH conditions (5.8 and 6.6) and calcium addition (0, 150, 300 ppm of CaCl 2 ), on yield and nutrient retention of the clots obtained and on the texture of Minas cured cheese. Clots were analyzed for wet and dry yield, percentage content and retention of protein, fat and calcium. The texture of the cheese was evaluated by instrumental and sensorial tests. No differences were observed on the wet and dry yields, or on the protein content, fat and calcium retention of clots produced in the different experimental conditions. The instrumental evaluation showed that calcium addition significantly influenced the texture of cheeses, regardless of the pH of milk clotting. The sensory panel did not find a difference in the hardness of cheeses produced at the same pH of milk clotting in function of CaCl 2 addition. There was no difference in the texture of Minas cured cheese due to the calcium addition to milk for dairy product consumers, which brings a new perspective on manufacture for cheese markers.

Shiga toxin-producing Escherichia coli (STEC) D157:H7 strains (isolated by cattle's faeces and a reference strain, EDL933), were inoculated into pasteurized milk (10 2 and 10 3 cells.mL -1) to prepare the Minas frescal cheese. As control was used uninfected milk. Physicochemical and microbiological analyses were performed to milk and elaborated cheese. The D157:H7 strains were quantified in the stages of cheese processing and during 0, 2, 4, 5, 7, 10 and 15 storage days at 8 °C onto Sorbitol MacConkey Agar supplemented with potassium tellurite and cefixime (CT-SMAC). D157:H7 was not present in the pasteurised milk prior to the artificial inoculation. At the end of the processing the cheese had 10 to 100 times more STEC D157:H7 than the initial inoculum. During the storage, the Minas frescal cheese exhibited the largest population increase on the 4th and 5th day when inoculated with 10 2 and 10 3 cells.mL -1, respectively. Additionally, viable cells were found up to the 10th and 15th day, according to the amount of initial inoculum. This number of cells is able to cause infection in humans, and therefore, Minas frescal cheese, even when stored under refrigeration, is a potential vehicle of disease caused by STEC D157:H7.Keywords: cheese; psychrotrophic bacteria; foodborne disease. Practical Application:This study demonstrates that the Minas frescal cheese may be an important vehicle for STEC D157:H7, since this microorganism remains viable in this food for a long period even under refrigeration. In this study we can observe the psychrotrophic behavior of STEC D157:H7 in this rich food which is Minas frescal cheese.

Challenges to the curricular reform in a nutrition undergraduate courseResumo Estudo longitudinal, descritivo, com o objetivo de identificar os desafios persistentes à reforma curricular do curso de graduação em Nutrição da Universidade Federal Fluminense, comparando avaliações docentes das disciplinas realizadas em 2009 e 2011. Coletaram-se dados através de questionário com nove questões mistas seguindo orientação do Projeto Pedagógico do Curso. Participaram 23 professores em 2009 e 34 em 2011. Selecionaram-se avaliações das disciplinas cujos professores participaram simultaneamente em 2009 e 2011, debatendo-se resultados de 18 disciplinas sobre "contribuição da disciplina para formar competências"; "identificação das metodologias de ensino-aprendizagem utilizadas"; "articulação da teoria com a prática"; "integração entre conteúdos das disciplinas"; "integração ensino pesquisa e extensão". Em 2009 e 2011 foram observadas: facilidade para "integrar conteúdos das disciplinas", "teoria e prática" e "atividades de ensino e pesquisa". Quanto à "contribuição das disciplinas para formar competências": incremento de 30% para 56% dos professores que explicaram melhor como desenvolvê-las. Reduziram de 30% para 11% os professores que "implantam metodologias ativas de ensinoaprendizagem". Finalmente, "integrar atividades de ensino e extensão" continuou como dificuldade: em 2009 e 2011 apenas um professor afirmou efetuá-la. O desafio para adotar metodologias ativas de ensino-aprendizagem e incrementar a extensão persiste. Acredita-se que o sucesso da reforma curricular está condicionado à participação de todos os atores envolvidos nesse processo, pois

No abstract