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1.
Artigo em Inglês | MEDLINE | ID: mdl-39097169

RESUMO

PURPOSE: The aim of this study is to research the value of the texture analysis of primary tumors in pre-treatment [68Ga]Ga-PSMA PET in the prediction of the development of biochemical recurrence (BCR) in prostate cancer patients who underwent definitive therapies. METHODS: 51 patients with prostate adenocarcinoma who had a pre-treatment [68Ga]Ga-PSMA-11 PET/CT and underwent definitive radiotherapy (RT) or radical prostatectomy (RP) were included in the study. Demographics, clinicopathologic features, the presence of BCR, and the last follow-up date of patients were recorded. Textural and conventional PET parameters (maximum standardized uptake value (SUVmax), total lesion-PSMA (TL-PSMA), and PSMA-tumor volume (PSMA-TV)) were obtained from PET/CT images using LifeX program. Parameters were grouped using the Youden index in ROC analysis. Factors predicting the BCR were determined using Cox regression analyses. RESULTS: 29 (56.9%) patients have received primary curative RT, while the remaining 22 (43.1%) patients have undergone RP. 5 (22.7%) patients with RP and 3 (10.3%) patients with curative RT have developed BCR during the follow-up. INTENSITY-BASED-minimum grey level (P=.050), GLCM-sum variance (P=.019), and GLCM-cluster prominence (P=.050) were associated with BCR in univariate analysis. INTENSITY-BASED-minimum grey level (P=.009) and GLCM-sum variance (P=.004) were found as independent predictors of BCR in the multivariate analysis. CONCLUSION: Tumor heterogeneity on pre-treatment [68Ga]Ga-PSMA PET is associated with a high risk of BCR in PCa patients who underwent definitive therapies.

2.
Arch. latinoam. nutr ; Arch. latinoam. nutr;74(2): 119-128, jun. 2024. tab, graf
Artigo em Espanhol | LILACS, LIVECS | ID: biblio-1561536

RESUMO

Introducción: La disfagia es una condición que afecta la eficiencia de la deglución de los alimentos. Mundialmente, una tercera parte de los ancianos padece de algún grado de disfagia, representando un alto riesgo de malnutrición debido a que las carentes opciones alimenticias destinadas a este público no satisfacensus requerimientos nutricionales. Objetivo: Esta investigación tuvo como objetivo desarrollar formulaciones de almuerzos con textura modificada para pacientes con disfagia, a partir de materias primas típicas dominicanas. Materiales y métodos: Se realizaron dos almuerzos de diferentes composiciones [sancocho (S) y arroz con habichuelas y carnes (AHC)] y viscosidades (néctar: 51-350 mPa.s; miel: 351-1,750 mPa.s y pudín: 1,751- 2,500 mPa.s), a los cuales se les evaluó el análisis químico aproximado y la aceptación sensorial. Se utilizó un diseño completamente al azar, bajo arreglo factorial (2 x 3). Resultados: Se evidenciaron diferencias entre las medias de los tratamientos (p<0.05) para el contenido de humedad y de carbohidratos en relación con las composiciones; el análisis por viscosidades presentó diferencias en el contenido de humedad, grasa, proteínas y carbohidratos, en cuanto a la interacción entre las composiciones y las viscosidades hubo similitudes estadísticas en el porcentaje de cenizas y grasas. Se encontró que los tratamientos más viscosos y la composición S fueron mejor valorados y que el desempeño sensorial global de los almuerzos fue satisfactorio. Conclusiones: El alimento (tipo crema) con materias primas dominicanas, sensorialmente aceptado, podría ser utilizado y también aceptado, en pacientes con disfagia(AU)


Introduction: Dysphagia is a condition that affects the efficiency of food swallowing. Globally, one-third of the elderly population suffers from some degree of dysphagia, representing a high risk of malnutrition due to the lack of dietary options tailored to their nutritional requirements. Objective: This research aimed to develop modified texture lunch formulations for dysphagia patients using typical Dominican raw materials. Materials and methods: Two lunches of different compositions [sancocho (S) and rice with beans and meat (AHC)] and viscosities (nectar: 51-350 mPa.s; honey: 351-1,750 mPa.s and pudding: 1,751-2,500 mPa.s) were made and evaluated for proximate chemical analysis and sensory acceptance. A completely randomized design was used, under factorial arrangement (2 x 3). Results: Differences were observed between treatment means (p<0.05) for moisture and carbohydrate content concerning compositions; viscosity analysis showed differences in moisture, fat, protein, and carbohydrate content, while compositional and viscosity interactions exhibited statistical similarities in ash and fat percentage. It was found that the more viscous treatments and composition S were better rated, and overall sensory performance of the lunches was satisfactory. Conclusions: The food (cream type) with Dominican raw materials, sensorially accepted, could be used and also accepted in patients with dysphagia(AU)


Assuntos
Humanos , Masculino , Feminino , Idoso , Idoso , Transtornos de Deglutição/complicações , Deglutição , Desnutrição , Almoço , Necessidades Nutricionais , Carboidratos , Fenômenos Químicos , Alimentos , Carne
3.
Artigo em Inglês | MEDLINE | ID: mdl-36690032

RESUMO

PURPOSE: This retrospective study aimed to investigate the value of texture features of primary tumors in pretreatment 18F-FDG PET/CT in the prediction of response to treatment, progression, and overall survival in patients with rectal cancer who underwent surgery after neoadjuvant therapy(NAT). METHODS: Patients with rectal cancer who had pretreatment 18F-FDG PET/CT, and underwent surgery after NAT were included in this study. Clinicopathologic features, date of last follow-up, progression, and death were recorded. Textural and conventional PET parameters(maximum standardized uptake value-SUVmax, metabolic tumor volume-MTV, total lesion glycolysis-TLG) were obtained from PET/CT images using LifeX program. Parameters were grouped using Youden index in ROC analysis. Factors predicting the pathological response to treatment, progression, and overall survival were determined using logistic regression and Cox regression analyses. RESULTS: Forty-four patients (26(59%) male, 18(41%) female; 60.1±11.4 years) with rectal cancer were included in this study. The numbers of patients with responders and non-responders to NAT were 15(34.9%) and 28(65.1%), respectively. One patient' pathology report did not contain the response status to NAT. The median of follow-up duration was 29.9 months. 9(20.5%) showed disease progression, and 8(18.2%) died during the follow-up period. Difference entropyGLCM and correlationGLCM parameters were found as independent predictors for response to NAT. The positivity of surgical margin, intensity interquartile rangeCONV and AUC-CSHDISC texture parameters were independent predictors of progression, while normalized inverse differenceGLCM and LZLGEGLZLM parameters were independent predictors of mortality. CONCLUSION: The texture parameters obtained from pretreatment 18F-FDG PET/CT have presented a more robust predictive value than conventional parameters in patients with rectal cancer who underwent surgery after NAT.


Assuntos
Tomografia por Emissão de Pósitrons combinada à Tomografia Computadorizada , Neoplasias Retais , Humanos , Masculino , Feminino , Tomografia por Emissão de Pósitrons combinada à Tomografia Computadorizada/métodos , Fluordesoxiglucose F18/metabolismo , Terapia Neoadjuvante , Estudos Retrospectivos , Neoplasias Retais/diagnóstico por imagem , Neoplasias Retais/cirurgia
4.
Artigo em Inglês | MEDLINE | ID: mdl-36375751

RESUMO

AIM: To synthesize the current evidence of the usefulness of radiomics in PET/CT image analysis in local and locally advanced breast cancer. Also, to evaluate the methodological quality of the radiomic studies published. METHODS: Systematic review of articles in different databases until 2021 using the terms "PET", "radiomics", "texture", "breast". Only articles with human data and that included a PET image were included. Studies with simulated data and with less than 20 patients were excluded. Were extracted sample size, radiotracer used, imaging technique, and radiomics characteristics from each article. The methodological quality of the studies was determined using the QUADAS-2 tool. RESULTS: 18 articles were selected. The retrospective design was the most used. The most studied radiomic characteristic was SUVmax. Several radiomic parameters were correlated with tumor characterization, and tumor heterogeneity proved useful for predicting disease course and response to treatment. Most articles showed a high risk of bias, mainly from the patient selection. CONCLUSIONS: A high probability of bias was observed in most of the published articles. Radiomics is a developing field and more studies are needed to demonstrate its usefulness in routine clinical practice. The QUADAS-2 tool allows critical assessment of the methodological quality of the available evidence. Despite its limitations, radiomics is shown to be an instrument that can help to achieve personalized oncologic management of breast cancer.


Assuntos
Neoplasias da Mama , Tomografia por Emissão de Pósitrons combinada à Tomografia Computadorizada , Humanos , Feminino , Tomografia por Emissão de Pósitrons combinada à Tomografia Computadorizada/métodos , Fluordesoxiglucose F18 , Estudos Retrospectivos , Processamento de Imagem Assistida por Computador/métodos
5.
Artigo em Inglês | MEDLINE | ID: mdl-36162744

RESUMO

OBJECTIVE: The aim of this study is to predict the prognosis in patients with metastatic rectal cancer (mRC) by obtaining a model with machine learning (ML) algorithms through volumetric and radiomic data obtained from baseline 18-Fluorine Fluorodeoxyglucose (18F-FDG) positron emission tomography/computed tomography (PET/CT) images. METHODS: Sixty-two patients with mRC who underwent 18F-FDG PET/CT imaging for staging between January 2015 and January 2021 were evaluated using LIFEx software. The volume of interest (VOI) of the primary tumor was generated and volumetric and textural features were obtained from this VOI. In addition, metabolic tumor volume (tMTV) and total lesion glycolysis (tTLG) values of tumor foci in the whole body. Clinical and radiomic data were evaluated with ML algorithms to create a model that predicts survival. Significant associations between these features and 1-year and 2-year survival were investigated. RESULTS: Random forest algorithm was the most successful algorithm in predicting 2-year survival (AUC: 0.843, PRC: 0.822, and MCC: 0.583). The model obtained with this algorithm was able to predict 49 patients with 79.03% accuracy. While tMTV and tTLG values were successful in predicting 1-year survival (p: 0.002 and 0.007, respectively), texture characteristics from the primary tumor did not show a significant relationship with 1-year survival. CONCLUSIONS: In addition to the important role of 18F-FDG PET/CT in staging patients with mRC, this study shows that it is possible to predict survival with ML methods, with parameters obtained using texture analysis from the primary tumor and whole body volumetric parameters.


Assuntos
Tomografia por Emissão de Pósitrons combinada à Tomografia Computadorizada , Neoplasias Retais , Humanos , Tomografia por Emissão de Pósitrons combinada à Tomografia Computadorizada/métodos , Fluordesoxiglucose F18 , Prognóstico
6.
Rev. bras. educ. espec ; 29: e0196, 2023. tab, graf
Artigo em Português | LILACS-Express | LILACS | ID: biblio-1449587

RESUMO

RESUMO: Este artigo explora as texturas táteis que têm sido utilizadas na confecção de mapas e imagens temáticas para crianças com deficiência visual no Chile nos últimos 20 anos. De um grupo representativo composto por mais de 300 lâminas de conteúdo educacional inclusivo, foram selecionadas 14 texturas para identificar sua natureza, propriedades psicofísicas e características morfológicas a partir de sua composição geométrica. O objetivo foi gerar as bases teóricas e tecnológicas relacionadas ao design e à produção digital de mapas, imagens e gráficos táteis. O trabalho buscou tipificar as formas de relevo e suas possíveis aplicações pelo uso de padrões de repetição que permitam melhorar a linguagem e o reconhecimento das texturas envolvidas com o intuito de expandir e diversificar seu uso em material educativo inclusivo no ensino e na disseminação do conhecimento por meio do toque.


ABSTRACT: This article explores the textures that have been used in the development of thematic maps and images for children with visual impairment in Chile over the last 20 years. From a representative group of more than 300 sheets of inclusive educational content, 14 textures were selected to identify their nature, psychophysical properties and morphological characteristics based on their geometric composition. The aim was to generate the theoretical and technological grounds related to the design and digital production of tactile maps, images, and graphics. The work sought to typify the embossed shapes and their possible applications by using repetition patterns that allow to improve the language and recognition of the textures involved, with the intention of expanding and diversifying their use in inclusive educational material in the teaching and dissemination of knowledge through tact.

7.
Braz. dent. sci ; 26(1): 1-17, 2023. tab, ilus
Artigo em Inglês | LILACS, BBO - odontologia (Brasil) | ID: biblio-1412901

RESUMO

Objective: the aim of this study was to analyse the performance of the technique of texture analysis (TA) with magnetic resonance imaging (MRI) scans of temporomandibular joints (TMJs) as a tool for identification of possible changes in individuals with migraine headache (MH) by relating the findings to the presence of internal derangements. Material and Methods: thirty MRI scans of the TMJ were selected for study, of which 15 were from individuals without MH or any other type of headache (control group) and 15 from those diagnosed with migraine. T2-weighted MRI scans of the articular joints taken in closed-mouth position were used for TA. The co-occurrence matrix was used to calculate the texture parameters. Fisher's exact test was used to compare the groups for gender, disc function and disc position, whereas Mann-Whitney's test was used for other parameters. The relationship of TA with disc position and function was assessed by using logistic regression adjusted for side and group. Results: the results indicated that the MRI texture analysis of articular discs in individuals with migraine headache has the potential to determine the behaviour of disc derangements, in which high values of contrast, low values of entropy and their correlation can correspond to displacements and tendency for non-reduction of the disc in these individuals. Conclusion: the TA of articular discs in individuals with MH has the potential to determine the behaviour of disc derangements based on high values of contrast and low values of entropy (AU)


Objetivo: o objetivo deste estudo foi analisar o desempenho da técnica de análise de textura (AT) em exames de ressonância magnética (RM) das articulações temporomandibulares (ATM) como ferramenta para identificação de possíveis alterações em indivíduos com cefaléia migrânea (CM) relacionando os achados com a presença de desarranjos internos. Material e Métodos: trinta exames de RM das ATM foram selecionados para estudo, sendo 15 de indivíduos sem cefaleia migrânea ou qualquer outro tipo de cefaléia (grupo controle) e 15 diagnosticados com CM. As imagens de RM ponderadas em T2 das articulações realizadas na posição de boca fechada foram usadas para AT. A matriz de co-ocorrência foi usada para calcular os parâmetros de textura. O teste exato de Fisher foi usado para comparar os grupos quanto ao sexo, função do disco e posição do disco, enquanto o teste de Mann-Whitney foi usado para os demais parâmetros. A relação da AT com a posição e função do disco foi avaliada por meio de regressão logística ajustada para lado e grupo. Resultados: a AT por RM dos discos articulares em indivíduos com cefaleia migrânea tem o potencial de determinar o comportamento dos desarranjos discais, em que altos valores de contraste, baixos valores de entropia e sua correlação podem corresponder a deslocamentos e tendência a não redução do disco nesses indivíduos. Conclusão: a análise de textura dos discos articulares em indivíduos com CM tem potencial para determinar o comportamento dos desarranjos do disco com base em altos valores de contraste e baixos valores de entropia. (AU)


Assuntos
Humanos , Imageamento por Ressonância Magnética , Espectroscopia de Ressonância Magnética , Transtornos da Articulação Temporomandibular , Disco da Articulação Temporomandibular , Transtornos da Cefaleia
8.
Artigo em Inglês | MEDLINE | ID: mdl-34991831

RESUMO

OBJECTiVES: This study investigates whether textural features (TFs) extracted from 18F-FDG positron emission tomography/computed tomography (PET/CT) are associated with immunohistochemical characteristics (IHCs) of invasive ductal breast carcinoma (IDBC). MATERIALS AND METHODS: The relationship of TFs with IHCs [estrogen receptor (ER), progesterone receptor (PR), human epidermal growth factor receptor-2 (HER-2), Ki-67 proliferation index, and histological grades] from solely excised primary tumors were evaluated for a more accurate assessment. Therefore patients with early-stage IDBC who underwent pre-operative 18F-FDG PET/CT scan for staging were included in this retrospective study. The clinical staging was performed according to the 8th edition of the American Joint Committee on Cancer. Maximum standardized uptake value (SUVmax) and 37TFs of the primary tumor were extracted from 18F-FDG PET/CT. Spearman's rank correlation test was used to evaluate the correlation between TFs and SUVmax. Receiver operating characteristic curves were generated to define the diagnostic performance of each parameter. Among these parameters, those with the highest diagnostic performance were included in the multivariate logistic regression model to identify the independent predictors of histopathological characteristics. RESULTS: A total of 124 patients were included. Histogram-uniformity, grey-level co-occurrence matrix (GLCM), GLCM-energy, and GLCM-homogeneity showed a strong negative correlation with SUVmax, while grey-level run-length matrix (GLRLM), GLRLM-SRHGE, grey-level zone length matrix (GLZLM), GLZLM-HGZE, GLRLM-HGRE, GLCM-entropy, GLCM-contrast, histogram-entropy, and GLCM-dissimilarity showed a strong positive correlation. Some of the TFs were independently associated with ER-negativity, PR-negativity, HER-2-positivity, and increased Ki-67 proliferation index (GLCM-contrast, GLZLM-GLNU, histogram-uniformity, and shape-sphericity respectively). While SUVmax had an independent association with high-grade and triple-negativity, GLZLM-SZLGE, a high-order TF that shows the distribution of the short homogeneous zones with low grey-levels, had an independent association with axillary lymph node metastasis. CONCLUSIONS: ER-negative, PR-negative, HER-2-positive, triple-negative, high-grade, highly proliferative, and high-stage tumors were found to be more glycolytic and metabolically heterogeneous. These findings suggest that the use of TFs in addition to SUVmax may improve the prognostic value of 18F-FDG PET/CT in IDBC, as certain TFs were independently associated with many IHCs and predicted axillary lymph node involvement.


Assuntos
Neoplasias da Mama , Fluordesoxiglucose F18 , Neoplasias da Mama/diagnóstico por imagem , Feminino , Humanos , Tomografia por Emissão de Pósitrons combinada à Tomografia Computadorizada , Prognóstico , Estudos Retrospectivos
9.
São Paulo; s.n; s.n; 2022. 116 p. tab, tab.
Tese em Português | LILACS | ID: biblio-1396694

RESUMO

A fim de atender à demanda do público que atualmente busca por alimentos mais saudáveis, as indústrias têm procurado alternativas que possibilitem a aplicação de ingredientes que agreguem valor nutricional aos produtos. A redução de gorduras saturadas e trans em produtos alimentícios, bem como a inserção de cereais ou farinhas nutricionais, vem sendo aplicadas em produtos de panificação. Biscoitos recheados possuem como bases geralmente biscoitos à base de farinha de trigo. O objetivo foi desenvolver formulação de biscoitos recheados com substituição de gordura vegetal por organogel no recheio e de farinha de trigo por farinha de sorgo no biscoito, a fim de agregar valor nutricional ao produto. Foram desenvolvidos biscoitos recheados: 1) recheio controle e com substituição da gordura vegetal dos recheios por organogel elaborado com sistema emulsionado (colágeno + óleo vegetal + água), a fim de diminuir concentrações de gorduras saturadas e trans. 2) para a base elaborouse biscoitos controle (farinha de trigo) e com substituição parcial e total de farinha de trigo por farinha de sorgo em 50% (50FS) e 100% (100FS). Foram conduzidas nos recheios e das bases dos biscoitos análises físicas e físico-químicas (textura, atividade de água, cor, composição centesimal e reologia) para avaliação e para análise de estabilidade de 6 semanas. Os resultados apresentaram que o biscoito 50FS obteve melhor valor de textura (Controle: 16,09 ± 1,28 N; 50FS: 19,63 ± 5,68 N e 100FS: 10,09 ± 0,65 N) e menor teor de atividade de água (Semana 01: 0,327±0,01 e Semana 06: 0,389 ± 0,00) do que o biscoito controle, durante análise de estabilidade. O biscoito 100FS apresentou coloração mais avermelhada. Os biscoitos 50FS e 100FS apresentaram maior teor proteico do que o controle (Controle: 5,37 ± 0,23 %; 50FS: 5,64 ± 0,49 % e 100FS: 5,75 ± 0,49 %). O recheio com organogel apresentou maior dureza (N) durante análise de estabilidade do que o recheio controle (Semana 6 Organogel: 6,81±1,48; Controle: 4,29±0,38). Os parâmetros de adesividade, coesividade e gomosidade do recheio com organogel não apresentaram diferenças significativas (p > 0,05). Os valores de atividade de água da formulação com organogel foram mais altos do que o recheio controle (Semana 6 Organogel: 0,730±0,00; Controle: 0,555±0,01). O valor de L* foi maior para o recheio controle, apresentando coloração mais amarelada do que a formulação com organogel. O recheio com organogel apresentou redução de 65 % do teor lipídico e aumento do teor proteico. Os recheios controle, com organogel e de mercado apresentaram comportamento tixotrópico durante a avaliação reológica, sendo que o produto de mercado teve comportamento próximo à formulação controle, com recuperação quase total da estrutura. Foram desenvolvidos cinco produtos, sendo três inovadores com valor nutricional agregado, atendendo às legislações vigentes, vida útil mínima de 6 semanas e ao apelo do mercado atual, podendo ser comercializados como biscoito recheado


In order to satisfy the demand of the public that is currently looking for healthier foods industries have been looking for alternatives that allow the application of ingredients that add nutritional value to the products. The reduction of saturated and trans fats in food products, as well as the insertion of cereals or nutritional flours, has been applied in bakery products. Filled cookies are usually based on wheat flour. The objective was to develop a formulation of filled cookies with replacement of vegetable fat for organogel in the filling and wheat flour for sorghum flour in the biscuit, in order to add nutritional value to the product. In this study, cookies filled with vegetable fat and wheat flour were used as a control where: 1) filling was replaced by organogel elaborated with an emulsified system (collagen + vegetable oil + water); and 2) base was prepared with partial and total replacer of wheat flour for sorghum flour in 50% (50FS) and 100% (100FS). Physical and physicochemical analyzes (texture, water activity, color, proximate composition and rheology) were carried out on the fillings and bases of the biscuits for evaluation and for the stability analysis of 6 weeks. The results showed that the 50FS cookies had a better texture value (Control: 16,09±1,28 N; 50FS: 19,63±5,68N and 10,09±0,65 N) and lower content of water activity (Week 1: 0,327±0,01 and Week 6: 0,389±0,00) than the control cookie during stability analysis. The 100FS had a more reddish color. The 50FS and 100FS cookies had a higher protein content than the control (Control: 5,37±0,23 %; 50FS 5,64±0,49 %). The fillings with organogel showed a higher hardness (N) than the control during stability analysis (Week 6 Organogel: 6,81±1,48; Control: 4,29±0,38). The parameters of adhesiveness, cohesiveness and guminess of the filling with organogel showed no significant differences (p> 0.05). The water activity values of the organogel formulation were higher than the control filling (Week 6 Organogel: 0,730±0,00; Control: 0,555±0,01). The value of L * was higher for the control filling, showing a more yellowish color than the formulation with organogel. The filling with organogel showed a 65% reduction in lipid content and an increase in protein content. The control, organogel and market fillings showed a thixotropic behavior in the rheological evaluation, and the market product had a behavior close to the control formulation, with almost total recovery of the structure. Five products were developed, three of which were innovative with added nutritional value, in compliance with current legislation, a minimum shelf life of 6 weeks, which can be sold as a stuffed cookies.


Assuntos
Óleos de Plantas , Produção de Alimentos , Biscoitos , Gorduras/administração & dosagem , Reologia/instrumentação , Coloração e Rotulagem/instrumentação , Grão Comestível/efeitos adversos , Colágeno/efeitos adversos , Sorghum/classificação , Prazo de Validade de Produtos , Farinha/análise , Dureza , Indústrias/classificação , Valor Nutritivo
10.
Artigo em Espanhol | LILACS, CUMED | ID: biblio-1408525

RESUMO

Las aplicaciones de análisis de texturas y su extracción de características son consideradas tendencias de investigación en las neurociencias. La textura como método de análisis de imágenes ha mostrado resultados prometedores en la detección de lesiones visibles y no visibles, y en estudios de tomografía computarizada (TC) son escasos. La presente investigación tiene como objetivo determinar la aplicabilidad del procesamiento automático de índices de texturas homogéneas en la estimación volumétrica de la sustancia gris cerebral en imágenes de TC craneal. Para ello se utilizaron imágenes artificiales con regiones predefinidas y la selección de imágenes de TC en los pacientes con indicaciones previas de TC de cráneo. Dos pasos fundamentales son conducidos para la implementación de este enfoque. Como resultado se obtuvo un método automático de reconocimiento de patrones sin ventanas por medio de la extracción de características de textura homogéneas a través de la matriz de co-ocurrencia(AU)


Texture analysis applications and their extraction of features are considered research trends in neuroscience. Texture as a method of image analysis has shown promising results in the detection of visible and non-visible lesions, and in computed tomography (CT) studies they are scarce. The present research aims to determine the applicability of the automatic processing of homogeneous texture indices in the volumetric estimation of brain gray matter in cranial CT images. For this, artificial images with predefined regions and the selection of CT images were used in patients with previous indications for CT of the skull. Two fundamental steps are taken for the implementation of this approach. As a result, an automatic windowless pattern recognition method was obtained by means of the extraction of homogeneous texture characteristics through the co-occurrence matrix(AU)


Assuntos
Humanos , Masculino , Feminino , Neurociências/tendências , Tomografia Computadorizada por Raios X/métodos
11.
Rev. mex. trastor. aliment ; 11(2): 183-192, jul.-dic. 2021.
Artigo em Espanhol | LILACS-Express | LILACS | ID: biblio-1565619

RESUMO

Resumen Complejidad textural: la percepción como determinante de la conducta de comer. El presente trabajo expone una revisión narrativa del papel que desempeñan las propiedades sensoriales de la comida, específicamente la complejidad de la textura, sobre la conducta de comer y la ingesta hasta la saciación. Se destaca la importancia de la percepción para la adquisición del conocimiento de la textura y la complejidad de la comida, como el origen de las expectativas y el comportamiento alimentario. Posteriormente se presentan los argumentos que establecen que la complejidad de la textura de la comida es un elemento fundamental para la modificación de la conducta de comer y la respuesta de saciación. Finalmente, se exponen los posibles mecanismos de acción.


Abstract Textural complexity: from perception to eating behavior. This paper presents a narrative review of the role of sensory properties of food, specifically textural complexity, on eating behavior and intake to satiation. The importance of perception for the acquisition of knowledge of food texture and complexity is highlighted as the origin of eating expectations and behavior. Subsequently, arguments are presented establishing that the complexity of food texture is a fundamental element for the modification of eating behavior and satiation response. Finally, possible mechanisms of action are discussed.

12.
Artigo em Inglês | MEDLINE | ID: mdl-34752367

RESUMO

PURPOSE: The aims of this study were to evaluate the relationships between textural features of the primary tumor on FDG PET images and clinical-histopathological parameters which are useful in predicting prognosis in newly diagnosed non-small cell lung cancer (NSCLC) patients. METHODS: PET/CT images of ninety (90) patients with NSCLC prior to surgery were analyzed retrospectively. All patients had resectable tumors. From the images we acquired data related to metabolism (SUVmax, MTV, TLG) and texture features of primary tumors. Histopathological tumor types and subgroups, degree of Ki-67 expression and necrosis rates of the primary tumor, mediastinal lymph node (MLN) status and nodal stages were recorded. RESULTS: Among the two histologic tumor types (adenocarcinoma and squamous cell carcinoma) significant differences were present regarding metabolic parameters, Ki-67 index with higher values and kurtosis with lower values in the latter group. Textural heterogeneity was found to be higher in poorly differentiated tumors compared to moderately differentiated tumors in patients with adenocarcinoma. While Ki-67 index had significant correlations with metabolic parameters and kurtosis, tumor necrosis rate was only significantly correlated with textural features. By univariate and multivariate analyses of the imaging and histopathological factors examined, only gradient variance was significant predictive factor for the presence of MLN metastasis. CONCLUSIONS: Textural features had significant associations with histologic tumor types, degree of pathological differentiation, tumor proliferation and necrosis rates. Texture analysis has potential to differentiate tumor types and subtypes and to predict MLN metastasis in patients with NSCLC.


Assuntos
Carcinoma Pulmonar de Células não Pequenas/diagnóstico por imagem , Fluordesoxiglucose F18 , Neoplasias Pulmonares/diagnóstico por imagem , Tomografia por Emissão de Pósitrons combinada à Tomografia Computadorizada , Compostos Radiofarmacêuticos , Adenocarcinoma/diagnóstico por imagem , Adenocarcinoma/metabolismo , Adenocarcinoma/patologia , Análise de Variância , Carcinoma Pulmonar de Células não Pequenas/metabolismo , Carcinoma Pulmonar de Células não Pequenas/patologia , Carcinoma de Células Escamosas/diagnóstico por imagem , Carcinoma de Células Escamosas/metabolismo , Carcinoma de Células Escamosas/patologia , Proliferação de Células , Feminino , Humanos , Antígeno Ki-67/metabolismo , Neoplasias Pulmonares/metabolismo , Neoplasias Pulmonares/patologia , Linfonodos/diagnóstico por imagem , Linfonodos/patologia , Metástase Linfática , Masculino , Mediastino/diagnóstico por imagem , Pessoa de Meia-Idade , Necrose , Prognóstico , Estudos Retrospectivos
13.
Artigo em Inglês, Espanhol | MEDLINE | ID: mdl-34305044

RESUMO

OBJECTiVES: This study investigates whether textural features (TFs) extracted from F-18 FDG positron emission tomography/computed tomography (PET/CT) are associated with IHCs of invasive ductal breast carcinoma (IDBC). MATERIALS AND METHODS: The relationship of TFs with IHCs [estrogen receptor (ER), progesterone receptor (PR), human epidermal growth factor receptor-2 (HER-2), Ki-67 proliferation index, and histological grades] from solely excised primary tumors were evaluated for a more accurate assessment. Therefore patients with early-stage IDBC who underwent pre-operative F-18 FDG PET/CT scan for staging were included in this retrospective study. The clinical staging was performed according to the 8th edition of the American Joint Committee on Cancer. Maximum standardized uptake value (SUVmax) and 37 TFs of the primary tumor were extracted from F-18 FDG PET/CT. Spearman's rank correlation test was used to evaluate the correlation between TFs and SUVmax. Receiver operating characteristic curves were generated to define the diagnostic performance of each parameter. Among these parameters, those with the highest diagnostic performance were included in the multivariate logistic regression model to identify the independent predictors of histopathological characteristics. RESULTS: A total of 124 patients were included. Histogram-uniformity, GLCM-energy, and GLCM-homogeneity showed a strong negative correlation with SUVmax, while GLRLM-SRHGE, GLZLM-HGZE, GLRLM-HGRE, GLCM-entropy, GLCM-contrast, histogram-entropy, and GLCM-dissimilarity showed a strong positive correlation. Some of the TFs were independently associated with ER-negativity, PR-negativity, HER-2-positivity, and increased Ki-67 proliferation index (GLCM-contrast, GLZLM-GLNU, histogram-uniformity, and shape-sphericity respectively). While SUVmax had an independent association with high-grade and triple-negativity, GLZLM-SZLGE, a high-order TF that shows the distribution of the short homogeneous zones with low grey-levels, had an independent association with axillary lymph node metastasis. CONCLUSIONS: ER-negative, PR-negative, HER-2-positive, triple-negative, high-grade, highly proliferative, and high-stage tumors were found to be more glycolytic and metabolically heterogeneous. These findings suggest that the use of TFs in addition to SUVmax may improve the prognostic value of F-18 FDG PET/CT in IDBC, as certain TFs were independently associated with many IHCs and predicted axillary lymph node involvement.

14.
Int. j. morphol ; 39(3): 935-940, jun. 2021. ilus, tab
Artigo em Espanhol | LILACS | ID: biblio-1385402

RESUMO

RESUMEN: Diversos estudios reportan que el tipo de alimento influye directamente en los patrones cinemáticos de la masticación. El objetivo de este estudio fue analizar y comparar los ciclos masticatorios de participantes adultos y completamente dentados durante la masticación de alimentos de diferente textura y dureza (maní y zanahoria) utilizando articulografía electromagnética 3D. Se evaluaron 11 participantes sanos (5 hombres; 6 mujeres), de 31,9 ± 5,2 años de edad. Mediante articulografía electromagnética 3D, se registró la masticación de dos alimentos de prueba (maní y zanahoria). Los datos de movimiento mandibular fueron procesados con MATLAB® y obteniendo diferentes parámetros-frecuencia masticatoria en ciclos por segundo, velocidad de descenso y ascenso mandibular, área de las proyecciones de cada ciclo masticatorio en los tres planos del espacio-que fueron comparados según tipo de alimento y género de los participantes. Se encontraron diferencias estadísticamente significativas entre las áreas de los ciclos masticatorios en el plano horizontal según tipo de alimento, siendo mayor para la masticación de zanahoria (P=,003). Así mismo, se detectaron diferencias estadísticamente significativas entre las áreas sagitales de los ciclos entre hombres y mujeres, siendo mayor en mujeres (P=,042). Nuestros resultados concuerdan con otros estudios que afirman que la textura del alimento influye en las características cinemáticas de los ciclos masticatorios.


SUMMARY: Several studies report that the type of food directly influences the kinematic patterns of mastication. The aim of this study was to analyze and compare the chewing cycles of adult and fully dentate participants during the mastication of foods of different texture and hardness (peanuts and carrots) using 3D electromagnetic articulography. Eleven healthy participants (5 men; 6 women), 31.9 ± 5.2 years old, were evaluated. By means of 3D electromagnetic articulography, the mastication of two test foods (peanuts and carrots) was recorded. The data associated to mandibular movement were processed with MATLAB® obtaining different parameters-masticatory frequency in cycles per second, mandibular descent and ascent rate, area of the projections of each masticatory cycle in the three planes of space-which were compared according to type of food and sex of the participants. Statistically significant differences were found between the areas of the masticatory cycles in the horizontal plane according to type of food, being greater for carrots (P=.003). Likewise, statistically significant differences were detected between the sagittal areas of the cycles between men and women, being greater in women (P=.042). Our results agree with other studies that affirm that the texture of the food influences the kinematic characteristics of the masticatory cycles.


Assuntos
Humanos , Masculino , Feminino , Adulto , Dureza , Mastigação/fisiologia , Fenômenos Biomecânicos , Imageamento Tridimensional , Fenômenos Eletromagnéticos
15.
Rev. chil. nutr ; 48(3)jun. 2021.
Artigo em Espanhol | LILACS-Express | LILACS | ID: biblio-1388491

RESUMO

RESUMEN En el presente trabajo se utilizaron granos de kiwicha (Amaranthus caudatus) popeado y laminado como ingrediente funcional para elaborar una barrita destinadas a la población infantil/embarazo/lactancia y población en general. Por ello, el objetivo de este trabajo fue evaluar su aporte nutricional, calidad microbiológica y textura de los granos precocidos y de las barras formuladas. Se elaboraron dos productos precocidos de kiwicha: popeado y laminado. Las determinaciones fueron: Cuantificación de amilosa/amilopectina, almidón resistente (AR), fitoesteroles, lisina disponible, calidad proteica y caracterización microbiológica. A partir de estos productos obtenidos se formularon barras funcionales de kiwicha (con granos popeado y laminado) y se determinó: composición proximal y porcentaje del Valor Diario (% VD), % de Ingesta Dietética de Referencia (% IDR) y se realizó la prueba de Análisis de Perfil de Textura. Las barras funcionales de kiwicha presentaron un alto aporte calórico, proteico (9,83-9.85 g/100g), de buena calidad proteica (cómputo químico >100) y alto aporte de fibra. La porción cubre el 11% de IDR de proteínas para niños. Los granos de kiwicha precocidos tuvieron: bajo contenido de amilosa y AR, alto contenido de fitoesteroles. La textura de las barras fue diferente según el método de pre-cocción utilizado en el grano de kiwicha. La incorporación de granos de kiwicha precocidos permitió obtener un producto alimenticio funcional de alto valor nutricional por su aporte proteico, fibra y fitoesteroles, destinado a diferentes momentos biológicos.


ABSTRACT In the present work, popped and laminated kiwicha (Amaranthus caudatus) grains were used as a functional ingredient to elaborate a bar intended for the child / pregnant / lactating, and general population. Therefore, the aim of this work was to evaluate its nutritional contribution, microbiological quality and texture of precooked grains and formulated bars. Two precooked kiwicha products were made: popped and laminated. The determinations were: quantification of amylose / amylopectin, resistant starch (RS), phytosterols, available lysine, protein quality and microbiological characterization. From these obtained products, kiwicha functional bars (with popped and laminated grains) were formulated and the following were determined: proximal composition and percentage of Daily Value (% DV), % of Reference Dietary Intake (% RDI) and the Texture Profile Analysis test was performed. The functional kiwicha bars presented a high caloric and protein intake (9.83-9.85 g/100 g), good protein quality (chemical count>100) and high fiber intake. The serving covers 11% of the protein RDI for children. Precooked kiwicha grains had: low amylose and RS content and high phytosterols content. The texture of the bars was different according to the pre-cooking method used in the kiwicha grain. The incorporation of precooked kiwicha grains allowed for the obtainment of a functional food product of high nutritional value due to its protein and phytosterols contribution, destined for different biological moments.

16.
rev. udca actual. divulg. cient ; 24(1): e1863, ene.-jun. 2021. tab, graf
Artigo em Espanhol | LILACS-Express | LILACS | ID: biblio-1290434

RESUMO

RESUMEN Las salchichas de pollo son consumidas de forma masiva, al ser una buena alternativa a productos cárnicos de vacuno y cerdo, debido a su fácil acceso y bajo precio. En el mercado, se disponen de presentaciones con características heterogéneas, que identifican la calidad de cada marca. El objetivo fue determinar la composición proximal, pH, características de textura, color y la generación de descriptores sensoriales de cinco marcas comerciales de salchichas de pollo, tipo hot dog. Las muestras fueron adquiridas en supermercados de Huánuco y Lima, Perú. Se realizó una caracterización proximal, pH, color empleando la escala CIELAB y el perfil de textura (TPA), mientras que, para los descriptores sensoriales, se empleó la técnica de free listing empleando 96 consumidores. Las salchichas presentaron diferencias significativas (p<0,05) respecto a la composición proximal, textura y atributos colorimétricos, debido a la variedad de ingredientes en su formulación y las características tecnológicas del procesamiento. Se seleccionaron 19 descriptores, según el número de menciones, siendo, en su mayoría, asociados a la textura y sabor y, en menor porcentaje, a la apariencia y el olor. Estos atributos, se asocian a patrones culturales y la capacidad de verbalización de características sensoriales. Las propiedades determinadas, en este estudio, contribuyen al desarrollo de productos alternativos, debido a que recogen necesidades que el consumidor demanda, al momento de realizar decisiones de compra.


ABSTRACT Chicken sausages are consumed massively because they are a good alternative to beef and pork products. In the market, there are presentations with heterogeneous characteristics, which identify the quality of each brand. The purpose was to determine the proximate composition, pH, traits of texture, color, and the generation of sensorial descriptors of 5 commercial brands of chicken sausages hot dogs type. The samples were acquired in supermarkets located in Huanuco and Lima, Peru. The sausages were characterized in terms of proximate composition, pH, color through the CIELAB scale and the texture profile (TPA), while for sensory descriptors generation the free listing technique based on 96 consumers was used. The sausages presented significant differences (p<0,05) with regards to the proximate composition, texture, and colorimetric attributes due to the variety of the ingredients in their formulation and their technological processing traits. 19 descriptors were selected according to the number mentioned, with the majority associated to texture and taste and the minority to appearance and smell. These attributes are associated to cultural patterns and the verbal capacity of the sensory traits. The properties determined in this study contributed to the development of alternative products, because collected the traits that the consumers wanted at the time of making decisions during purchase.

17.
Vitae (Medellín) ; 28(2): 1-14, 2021-05-18. Ilustraciones
Artigo em Inglês | LILACS, COLNAL | ID: biblio-1363249

RESUMO

Background: One of the most used and effective preservation strategies in foods is drying. However, there are problems with the rheological properties, color, and viability of lactic acid bacteria in the yogurt once reconstituted when applying such conservation strategies. Objectives: Determine the concentration of the type of texture improver and drying that minimizes the negative effect on the rheological, color, and microbiological properties of a reconstituted yogurt powder. Methods: Intended to determine the texture improver which increases rheological properties of reconstituted yogurt powder, a mixture type experimental design was applied where three texture improvers were assessed; carboxymethylcellulose (CMC) (mass fraction 0 - 1), pectin (mass fraction 0 - 1), and xanthan gum (mass fraction 0 - 1). The rheological parameters; consistency index (K), flow behavior (n), viscosity at 100s-1 (η), the storage (G') and loss (G'') modules, and the phase shift angle (δ) of each of the reconstitutions were considered as design-dependent variables. Secondly, a central composite design (face-centered) was used for assessing the effectiveness of the drying (convection, spray-drying, and freeze-drying), the concentration of the texture improver (0.0 - 1.0 %), and the yogurt powder concentration (8.0 - 15.0 %). The above-mentioned rheological parameters, color, and viability of the lactic acid bacteria from each reconstituted yogurt powder were considered as the dependent variables. Optimization sought to match the parameters of reconstituted yogurt powder that approximated the conditions of fresh yogurt. Results: The independent variables in their lineal expression and some interactions between them had statistically significant differences (p < 0.05). At a concentration of 10.59 % with 0.03 % xanthan gum, the reconstitution of freeze-dried yogurt powder was the optimized condition (p < 0.05) and obtained the rheological, color, and microbiological parameters closest to fresh yogurt. Conclusions: The drying of the yogurt by freeze-drying mixed with xanthan gum as a texture improver allowed to obtain a reconstituted yogurt with properties close to the fresh product for direct consumption


Antecedentes: Una de las estrategias de conservación más utilizadas y efectivas en los alimentos es el secado. Sin embargo, existen problemas en las propiedades reológicas, el color y la viabilidad de bacterias ácido lácticas en el yogur una vez reconstituido al aplicar tales estrategias de conservación. Objetivos: Determinar la concentración del tipo de mejorador de textura y secado que minimiza el efecto negativo sobre las propiedades reológicas, de color y microbiológicas de un yogur en polvo reconstituido. Métodos: Para determinar el mejorador de textura que aumente las propiedades reológicas del yogur en polvo reconstituido, se aplicó un diseño experimental de tipo de mezcla donde se evaluaron tres mejoradores de textura; carboximetilcelulosa (CMC) (fracción de masa 0 -1), pectina (fracción de masa 0 -1) y goma xantan (fracción de masa 0 -1); los parámetros reológicos: índice de consistencia (K), comportamiento de flujo (n), viscosidad a 100s-1 (η), módulos de almacenamiento (G') y pérdida (G''), y ángulo de desfase (δ) de cada una de las reconstituciones fueron considerados como variables dependientes. En segundo lugar, se utilizó un diseño central compuesto (centrado a las caras) para evaluar el efecto del tipo de secado (convección, secado por aspersión y liofilización), la concentración del mejorador de textura (0.0 - 1.0 %) y concentración del yogur en polvo (8.0 - 15.0 %). Como variables dependientes se consideraron los parámetros reológicos mencionados anteriormente, el color y la viabilidad de las bacterias ácido lácticas de cada yogur en polvo reconstituido. La optimización buscó igualar los parámetros del yogur en polvo reconstituido que se aproximaran a las condiciones del yogur fresco. Resultados: Las variables independientes en su expresión lineal y algunas interacciones entre ellas tuvieron diferencias estadísticamente significativas (p < 0.05). La reconstitución de yogur liofilizado en polvo a una concentración de 10.59 % con 0.03 % de goma xantan, fueron las condiciones optimizadas (p < 0.05) que obtuvieron los parámetros reológicos, de color y microbiológicos más cercanos al yogur fresco. Conclusión: El secado del yogur por liofilización mezclado con goma xantan como mejorador de la textura, permitió obtener un yogur reconstituido con propiedades cercanas al producto fresco para consumo directo


Assuntos
Humanos , Liofilização , Reologia , Iogurte , Nebulizadores e Vaporizadores , Conservação de Alimentos
18.
Nutr Hosp ; 38(3): 470-477, 2021 Jun 10.
Artigo em Inglês | MEDLINE | ID: mdl-33775099

RESUMO

INTRODUCTION: Introduction: although nutritional differences between different types of texture-modified diet (TMD) have been evaluated, the resources and costs associated with their preparation have been less studied. Objective: to describe the nutritional, microbiological properties and costs of: 1) in-home produced pureed food (hTMD); 2) concentrated nutrient-dense commercial food products, hand-blended (cTMD); 3) food prepared using the MixxPro® automatic food mixer (cTMD-Mix). Methods: an observational, prospective study carried out in three geriatric nursing-homes. Patients ≥ 65 years, receiving TMD, with a stable clinical condition, estimated survival/expected internment > 1 month, and sufficient cognitive capacity were included. The following data were recorded: 1) patient socio-demographic and clinical variables; 2) TMD compliance and symptoms related to dysphagia during the meal; 3) patient appetite; and 4) kitchen information and resources used to prepare a TMD. Results: sixty-two residents were included (65.0 % women, 88.3 years (SD: 9.3); 43.5 % malnourished, 79.0 % with good appetite). The proportion of food eaten/median kcal served/portion/mean kcal consumed were: hTMD: 95.5 % (SD: 10.7)/92.4 kcal (IQR: 75.6-128.1)/88.2 kcal (IQR: 72.2-122.3); cTMD: 89.2 % (SD: 15.9)/323.4 kcal (IQR: 284.2-454.1)/288.5 kcal (IQR: 253.5-325.1); and cTMD-Mix: 80.3 % (SD: 21.4)/358.0 kcal (IQR: 344.0-372.1)/287.5 kcal (IQR: 276.5-298.8). No microorganisms were detected. The average time spent in preparing each portion and its costs were: hTMD: 11.2 min (SD: 3.89)/€2.33 (SD: 0.63); cTMD: 1.7 min (SD: 0.28)/€2.01 (SD: 0.39); and cTMD-Mix: 1.6 min (SD: 0.00)/€2.00 (SD: 0.33). Conclusions: in patients with dysphagia and/or chewing difficulties, concentrated nutrient-dense food products, particularly those produced using the MixxPro® automatic food mixer, ensure a high caloric intake and allow quick and safe food preparation.


INTRODUCCIÓN: Introducción: aunque existe evidencia acerca de las diferencias nutricionales entre los distintos tipos de dieta de textura modificada (DTM), los recursos y los costos asociados a su preparación se han estudiado menos. Objetivo: describir las propiedades nutricionales, las microbiológicas y los costes de: 1) una dieta triturada de manera artesanal (hDTM); 2) una dieta preparada con alimentación básica adaptada (ABA) (cDTM); y 3) una ABA preparada con el mezclador automático de alimentos MixxPro® (cDTM-Mix). Métodos: estudio observacional prospectivo realizado en tres residencias. Se incluyeron pacientes ≥ de 65 años que recibían DTM, con estado clínico estable, con supervivencia/internamiento estimado > 1 mes y capacidad cognitiva suficiente. Se registraron: 1) las variables sociodemográficas y clínicas del paciente; 2) el cumplimiento y los síntomas relacionados con la disfagia durante la comida; 3) el apetito del paciente, y 4) la información de la cocina y los recursos utilizados para preparar la DTM. Resultados: se incluyeron 62 residentes (65,0 % mujeres, 88,3 años (SD: 9,3), 43,5 % desnutridos, 79,0 % con buen apetito). La proporción de alimentos consumidos/mediana de kcal servidas/porción/media de kcal media consumidas fueron: hDTM 95,5 % (SD: 10,7)/92,4 kcal (IQR: 75,6-128,1)/88,2 kcal (IQR: 72,2-122,3); cDTM: 89.2 % (SD: 15.9)/323,4 kcal (IQR: 284.2-454.1)/288,5 kcal (IQR: 253.5-325.1), y cDTM-Mix: 80,3 % (SD: 21.4)/358,0 kcal (IQR: 344.0-372.1)/287,5 kcal (IQR: 276.5-298.8). No se detectaron microorganismos. El tiempo medio empleado en la preparación y el coste por porción fueron: hDTM: 11,2 min (SD: 3,89)/2,33 € (SD: 0,63); cDTM: 1,7 min (SD: 0,28)/2,01 € (SD: 0,39), y cDTM-Mix: 1,6 min (SD: 0,00)/2,00 € (SD: 0,33). Conclusiones: en los pacientes con disfagia y/o dificultades para masticar, los productos de ABA comerciales, en particular los que se producen con el mezclador automático de alimentos MixxPro®, aseguran una elevada ingesta calórica y permiten una preparación rápida y segura.


Assuntos
Culinária/economia , Microbiologia de Alimentos , Alimentos/economia , Instituição de Longa Permanência para Idosos , Casas de Saúde , Valor Nutritivo , Feminino , Humanos , Masculino , Estudos Prospectivos
19.
Artigo em Inglês, Espanhol | MEDLINE | ID: mdl-33785321

RESUMO

OBJECTIVES: The aims of this study were to evaluate the relationships between textural features of the primary tumor on FDG PET images and clinical-histopathological parameters which are useful in predicting prognosis in newly diagnosed non-small cell lung cancer (NSCLC) patients. MATERIAL AND METHODS: PET/CT images of ninety (90) patients with NSCLC prior to surgery were analyzed retrospectively. All patients had resectable tumors. From the images we acquired data related to metabolism (SUVmax, metabolic tumor volume [MTV] and total lesion glycolysis [TLG]) and texture features of primary tumors. Histopathological tumor types and subgroups, degree of Ki-67 expression and necrosis rates of the primary tumor, mediastinal lymph node (MLN) status and nodal stages were recorded. RESULTS: Among the 2histologic tumor types (adenocarcinoma and squamous cell carcinoma) significant differences were present regarding metabolic parameters, Ki-67 index with higher values and kurtosis with lower values in the latter group. Textural heterogeneity was found to be higher in poorly differentiated tumors compared to moderately differentiated tumors in patients with adenocarcinoma. While Ki-67 index had significant correlations with metabolic parameters and kurtosis, tumor necrosis rate was only significantly correlated with textural features. By univariate and multivariate analyses of the imaging and histopathological factors examined, only gradient variance was significant predictive factor for the presence of MLN metastasis. CONCLUSIONS: Textural features had significant associations with histologic tumor types, degree of pathological differentiation, tumor proliferation and necrosis rates. Texture analysis has potential to differentiate tumor types and subtypes and to predict MLN metastasis in patients with NSCLC.

20.
Eng. sanit. ambient ; Eng. sanit. ambient;26(1): 1-9, jan.-fev. 2021. tab, graf
Artigo em Português | LILACS-Express | LILACS | ID: biblio-1154116

RESUMO

RESUMO O objetivo deste estudo foi estimar o potencial de perda de solo por meio da equação universal de perda de solo e identificar os fatores que controlam o processo erosivo em uma bacia hidrográfica de encosta. O fator erosividade da chuva (R) foi calculado por meio de dados normais de precipitação, obtendo-se, assim, índices mensais de erosão. O fator erodibilidade do solo (K) foi obtido a partir de uma amostragem de solo realizada por meio de uma malha de 340 pontos, na qual os valores foram interpolados pelo método da krigagem ordinária. O fator topográfico (LS) foi gerado a partir do Modelo Digital de Elevação (MDE), já os fatores uso e manejo e práticas conservacionistas (CP) foram obtidos por meio de observações de campo e valores tabelados. As maiores taxas de perdas abrangem 27% da área e se concentram em locais de maiores declividades nos quais predominam solos rasos, como Neossolos Litólicos e Neossolos Regolíticos. O fator LS determinou a magnitude do processo erosivo e o fator CP apresentou a maior relação com o controle das perdas de solo. Os resultados encontrados mostram a importância do fator cobertura do solo, em que medidas de manutenção da vegetação e práticas conservacionistas devem ser adotadas e consideradas pelos gestores ambientais em regiões de encosta com predomínio de solos rasos associados a relevo declivoso.


ABSTRACT The objective of this study was to estimate the soil loss potential through the universal soil loss equation and to identify the factors that control the erosive process in a hillside watershed. Rainfall erosivity factor (R) was calculated through normal precipitation data, thus obtaining monthly erosion indexes. The soil erodibility factor (K) was obtained from a soil sampling in an irregular grid of 340 points, in which the values were interpolated by the ordinary kriging method. The topographic factor (LS) was generated from the Digital Elevation Model (MDE) and the use and management and conservationist practices factors (CP) through field observations and tabulated values. The highest loss rates cover around 27% of the area, and are concentrated in places with higher slopes where shallow soils such as Litolics Neosols and Regolithic Neosols predominate. The LS factor determined the magnitude of the erosive process and the CP factor showed the highest relation with the soil loss control. The results found show the importance of the cover-management factor, in which measures of vegetation maintenance and conservation practices should be adopted and considered by the environmental managers in hillside regions with predominance of shallow soils associated to slope relief.

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