Ten years of experience with endometrial cancer treatment in a single Brazilian institution: Patient characteristics and outcomes.

Few reports have described the clinical and prognostic characteristics of endometrial cancer, which is increasing worldwide, in large patient series in Brazil. Our objective was to analyze the clinicopathological characteristics, prognostic factors, and outcomes of patients with endometrial cancer treated and followed at a tertiary Brazilian institution over a 10-year period.This retrospective study included 703 patients diagnosed with endometrial cancer who were treated at a public academic tertiary hospital between 2008 and 2018. The following parameters were analyzed: age at diagnosis, race, body mass index, serum CA125 level before treatment; histological type and grade, and surgical stage. Outcomes were reported relative to histological type, surgical staging, serum CA125, lymph-vascular space involvement (LVSI), and lymph-node metastasis. The median patient age at diagnosis was 63 (range, 27-93) years (6.4% were <50 years). Minimally invasive surgeries were performed in 523 patients (74.4%). Regarding histological grade, 468 patients (66.5%) had low-grade endometrioid histology and 449 patients (63.9%) had stage I tumors. Tumors exceeded 2.0 cm in 601 patients (85.5%). Lymphadenectomy was performed in 551 cases (78.4%). LVSI was present in 208 of the patients' tumors (29.5%). Ninety-three patients (13.2%) had recurrent tumors and 97 (13.7%) died from their malignant disease. The robust prognostic value of FIGO stage and lymph node status were confirmed. Other important survival predictors were histological grade and LVSI [overall survival: hazard ratio (HR) = 3.75, p < 0.001 and HR = 2.01, p = 0.001; recurrence: HR = 2.49, p = 0.004 and HR = 3.22, p = 0.001, respectively). Disease-free (p = 0.087) and overall survival (p = 0.368) did not differ significantly between patients with stage II and III disease. These results indicate that prognostic role of cervical involvement should be explored further. This study reports the characteristics and outcomes of endometrial cancer in a large population from a single institution, with systematic surgical staging, a predominance of minimally invasive procedures, and well-documented outcomes. Prognostic factors in the present study population were generally similar to those in other countries, though our patients' tumors were larger than in studies elsewhere due to later diagnosis. Our unexpected finding of similar prognoses of stage II and III patients raises questions about the prognostic value of cervical involvement and possible differences between carcinomas originating in the lower uterine segment versus those originating in the body and fundus. The present findings can be used to guide public policies aimed at improving the diagnosis and treatment of endometrial cancer in Brazil and other similar countries.

Development and nutritional and sensory evaluation of cachapinta (Pseudoplatystoma sp) pâté.

This study developed a technique for the preparation of pâté from cachapinta (Pseudoplatystoma sp) waste. For this, frozen minced cachapinta fish was crushed in a mini cutter and homogenized with all other ingredients. The prepared pâté was stored in seamed and thermally treated cans (volume 170 g). Weight proportions of mean moisture, ash, protein, and lipid contents of the minced fish were 75.49, 1.00, 15.00, and 7.92 (g/100 g), respectively. The formulation of the developed pâté is in accordance with legislation for fish products. Cachapinta pâté is a product with high content of polyunsaturated fatty acids, low level of trans fat, and good indices of nutritional quality. Tests of sensory acceptance, purchase intent, and sensory attributes (except spreadability) averaged a score above 6.0, indicating acceptability of the product. Our study suggests that the potential of minced cachapinta for pâté production is high, and that it can contribute a value-added product to seafood consumption.

Método do índice de qualidade na determinação do frescor de peixes / Quality index method to determine the freshness of fish

O Método do Índice de Qualidade é um sistema de controle de qualidade do frescor do pescado e baseia-se na avaliação objetiva dos principais atributos sensoriais de cada espécie de peixe, através de um sistema de pontos de demérito. O MIQ é baseado na avaliação visual e olfativa de certos atributos do peixe, principalmente a aparência dos olhos, pele e brânquias, juntamente com o odor e textura, através de um sistema de classificação por pontos de demérito, de 0 a 3. A pontuação de todos os atributos é somada para dar uma pontuação global sensorial, o chamado Índice de Qualidade (IQ). O método permite a avaliação da qualidade do pescado em questão, a previsão da validade comercial da espécie estudada, com a vantagem de ser barato, simples, requerer pouco treinamento em relação aos outros métodos e não destruir a amostra. Sua aplicação faz da análise sensorial, tão importante para avaliação do frescor do pescado, um método objetivo, permitindo de forma confiável e rápida, a avaliação da matéria-prima, seja a bordo das embarcações, no controle da matéria-prima nas indústrias, ou nos entrepostos e em postos de venda.

The quality index method is a system of quality control and freshness of the fish based on objective assessment of the key sensory attributes of each species of fish, through a system of demerit points. The QIM is based on evaluation of certain visual and olfactory attributes of the fish, especially the appearance of the eyes, skin and gills, odor and texture, using a rating system demerit points, 0 to 3. The scores of all attributes are added to give an overall sensory score, called the Quality Index (QI). The method allows the evaluation of the quality of the fish in question, the prediction of the commercial validity of the species studied, with the advantage of being inexpensive, simple, requires little training compared to other methods and does not destroy the sample. Its application has the sensory analysis, as important assessment of the freshness of the fish, an objective method that allows fast and reliab evaluation of raw material at board vessels, in quality control of raw materials for industry, or at warehouses and retail outlets.

Identifying promising accessions of cherry tomato: a sensory strategy using consumers and chefs.

BACKGROUND: An increased production of cherry and gourmet tomato cultivars that are harvested at advanced colour stages and sold at a higher price has been observed in the last 10 years. In this context, producers need information on the sensory characteristics of new cultivars and their perception by potential consumers. The aim of the present work was to obtain a sensory characterisation of nine cherry tomato cultivars produced under Brazilian organic cultivation conditions from a chef and consumer perspective. Nine organic cherry tomato genotypes were evaluated by ten chefs using an open-ended question and by 110 consumers using a check-all-that-apply question. RESULTS: Both methodologies provided similar information on the sensory characteristics of the cherry tomato accessions. The superimposed representation of the samples in a multiple factor analysis was similar for consumers' and chefs' descriptions (RV coefficient 0.728), although they used different methodologies. According to both panels, cherry tomatoes were sorted into five groups of samples with similar sensory characteristics. CONCLUSION: Results from the present work may provide information to help organic producers in the selection of the most promising cultivars for cultivation, taking into account consumers' and chefs' perceptions, as well as in the design of communication and marketing strategies.

Efecto de diferentes técnicas de pulido y refrigeración en la rugosidad superficial de una resina nanohíbrida / Effect of different techniques of cooling and polishing the surface roughness of a composite resin nanohíbrida

El objetivo de este trabajo in vitro fue evaluar la rugosidad superficial de una resina compuesta nanohíbrida (Tetric N Ceram®) utilizando 3 técnicas de acabado superficial, con y sin refrigeración. Materiales y método: Fueron confeccionados 60 especimenes (n=10), obtenidos por medio de una matríz metálica (10 x 2 mm). Los especímenes fueron almacenados durante 24 horas en agua destilada a temperatura ambiente, siendo posteriormente divididos en 6 grupos: G1- astropol + refrigeración, G2-astrobrush + refrigeración, G3- astropol + astrobrush + refrigeración, G4-astropol sin refrigeración, G5-astrobrush sin refrigeración, G6- astropol + astrobrush sin refrigeración. La lectura de la rugosidad superficial (Ra) fue realizada 24 horas luego de los respectivos tratamientos por medio de un rugosímetro marca Mitutoyo, tipo SJ - 201P (Japón). Resultados: Los datos fueron sometidos al test de ANOVA (p?0,05) y demostraron que no existe diferencias estadísticamente significantes entre las diferentes técnicas de pulido y refrigeración. Conclusión: La técnica de pulido y refrigeración no interfiere en la rugosidad superficial, por tanto se debe tener en consideración las demás propiedades físicas de las resinas compuestas y el aspecto biológico del diente

The study evaluated in vitro the surface roughness in a nanohibrid composite resin (Tetric N Ceram®) polished with the use three polishing techniques with and without refrigeration. Materials and Methods: Sixty discs (n=10), was made with aid of a metal matrix measuring 10 x 2 mm. The specimens were stored in artificial saliva in an oven at 37oC (±1 oC), for 24 hours. After this time the specimens were submitted to action of astropol + refrigeration (G1), astrobrush + refrigeration (G2), astropol + astrobrush + refrigeration(G3), astropol whithout refrigeration (G4), astrobrush whithout refrigeration (G5), astropol + astrobrush whithout refrigeration (G6). The surface roughness (Ra) of the specimens was avaliated after 24 hours using profilometer (Mitutoyo SJ - 201P - Japon). Results: the data were submitted to Analysis of Variance ANOVA (p?0,05) and were no statistically significant differences detected for each technique. Conclusion: The effect polishing techniques and refrigeration not interferance in the surface roughness, but needed consideration of others properties

Elaboração e aceitação sensorial de doce de tomate em calda / Elaboration and sensorial acceptance of tomatoes in syrup

O objetivo deste trabalho foi avaliar a aceitação sensorial de doce de tomate em calda, elaborado com tomates (Lycopersicon escullentum Mill) tipo italiano, cultivar Andrea. O fruto in natura foi analisado quimicamente e o doce de tomate em calda submetido às análises de controle de qualidade, vitamina C e açúcares totais e redutores. Avaliou-se a aceitação sensorial do doce de tomate em calda e a intenção de compra mediante equipe com 50 julgadores, utilizando escala hedônica estruturada. O doce de tomate em calda aprensentou pH e acidez de equilíbrio que garantem boa segurança quanto ao desenvolvimento de microorganismos e preservou o teor de vitamina C sem comprometer o valor nutricional do produto. O doce de tomate em calda obteve médias próximas a 8,0 no teste de aceitação sensorial, sendo que 77, 6 por cento dos julgadores possivelmente ou certamente comprariam o produto caso o encontrassem no mercado

Caracterização físico-química e aceitação sensorial de bebida funcional adicionada de frutoligossacarídeo e fibra solúvel / Physico-chemical characterization and sensory acceptance of functional drink added of fructoligossacharides and soluble fiber

Este trabalho teve como objetivo o desenvolvimento de néctar misto de cenoura e laranja, adicionado de frutoligossacarídeo e pectina cítrica. A influência da adição desses ingredientes funcionais foi avaliada mediante planejamento fatorial completo de suas características físico-químicas e aceitação sensorial. A adição de frutoligossacarídeo em interação com aadição de pectina aumentou o teor de sólidos solúveis e a viscosidade da bebida. O frutoligossacarídeo não acarretou efeito negativo na aceitação sensorial da bebida, mesmo em concentração elevada (15 por cento). A adição de pectina cítrica como fibra solúvel em concentração acima de 1 por cento provocou aumento no pH da bebida e as formulações com essas concentrações não alcançaram boa aceitação pelos julgadores na avaliação sensorial