Analysis of the Sensory Profile and Physical and Physicochemical Characteristics of Amazonian Cocoa (Theobroma cacao L.) Beans Produced in Different Regions.

The cocoa tree (Theobroma cacao L.) has seeds that after processing become a valuable agricultural commodity in the world. In Brazil, the state of Pará located in the Eastern Amazon is the main producer, accounting for more than 53% of the national production. Although the region is the largest producer, no studies are found in the literature containing data on the sensory quality of the beans. Thus, the purpose of this study is to establish the sensory profile of Amazonian cocoa from the main cocoa-producing regions of the Eastern Amazon (Lower Tocantins River, Northeast, West, Southeast and Trans-Amazon). The sensory profile was established from the Quantitative Descriptive Analysis (QDA), in addition to using an affective test to verify consumer preference for the chocolates produced. Physical, physicochemical and bioactive compound evaluations were carried out. Beans from different regions had a similar sensory profile; however, it was possible to observe some differences in certain descriptor terms. In the physical evaluation, the samples presented an acceptable commercial standard, and the humidity was within the values established by the legislation. It was found that the post-harvest and/or processing parameters had no influence on the quality attributes of cocoa beans.

Characterization of Lipid Extracts from Different Colors of Peach Palm Fruits-Red, Yellow, Green, and White-Obtained through Ultrasound-Assisted Green Extraction.

This study represents a pioneering investigation and comparative analysis of lipid extracts from four different colors of peach palm (Bactris gasipaes Kunt) fruits-red, yellow, green, and white-by employing a green method based on ethanolic ultrasound-assisted extraction. This study examined the extraction yield, physico-chemical-quality attributes, chromatographic profiles (GC), color measurements, total carotenoid content, differential thermogravimetry (TG/DTA), and infrared spectroscopy (FTIR). The obtained lipid extracts displayed a high quality, considering the physico-chemical parameters of the Codex Alimentarius, and a fatty acids profile characterized by unsaturated fatty acids, notably omegas (ω-3, ω-6, and ω-9). The indices of atherogenicity (A.I.), thrombogenicity (I.T.), and hypocholesterolemic and hypercholesterolemic ratios revealed superior outcomes for the red peach palm lipid extract (approximately 0.35, 0.52, and 2.75, respectively), along with higher levels of ß-carotene (748.36 µg of ß-carotene per 100 g-1 of lipid extract) compared to the yellow, green, and white counterparts. Consequently, this research successfully demonstrates the efficacy of using a green extraction method in preserving the lipid's quality, which can display cardiovascular functionality and thermal stability. These findings underscore the considerable potential of peach palm lipid extract as a valuable raw material for diverse industrial applications across various sectors. The results support its utilization in the production of functional food products and nutraceuticals due to its favorable fatty acid composition, potent antioxidant properties exhibited by its high ß-carotene content, and notable cardiovascular functionality indices.

A new edible coating of fish gelatin incorporated into açaí oil to increase the post-harvest shelf life of tomatoes.

Açaí oil (Euterpe oleracea) is a new active ingredient, originating from the Amazon Forest, which offers numerous benefits as an antioxidant and antimicrobial agent. Here, we report how açaí oil can be used as an active ingredient in gelatin coatings to increase the shelf life of tomatoes. The optimized viscosity and gel strength conditions were 5.40 % gelatin, 17.25 % açaí oil and 18 % plasticizer. FTIR, XRD and zeta potential analysis reveals that repulsive forces dominate the interactions between açaí oil and gelatin. The optimized coating (GAO) reduced mass loss by 8 % and achieved greater firmness (25 N), proving its effectiveness in maintaining tomato quality during storage. For the first time, it was found that the addition of açaí oil to fish gelatin improves the percentage of acidity and firmness of the tomato, delaying ripening, making it a promising alternative as packaging for climacteric fruits.

Crude Enzyme Concentrate of Filamentous Fungus Hydrolyzed Chitosan to Obtain Oligomers of Different Sizes.

Chitosan is a non-cytotoxic polysaccharide that, upon hydrolysis, releases oligomers of different sizes that may have antioxidant, antimicrobial activity and the inhibition of cancer cell growth, among other applications. It is, therefore, a hydrolysis process with great biotechnological relevance. Thus, this study aims to use a crude enzyme concentrate (CEC) produced by a filamentous fungus to obtain oligomers with different molecular weights. The microorganism was cultivated in a liquid medium (modified Czapeck-with carboxymethylcellulose as enzyme inducer). The enzymes present in the CEC were identified by LC-MS/MS, with an emphasis on cellobiohydrolase (E.C 3.2.1.91). The fungus of the Aspergillus genus was identified by amplifying the ITS1-5.8S-ITS2 rDNA region and metaproteomic analysis, where the excreted enzymes were identified with sequence coverage greater than 84% to A. nidulans. Chitosan hydrolysis assays compared the CEC with the commercial enzyme (Celluclast 1.5 L®). The ability to reduce the initial molecular mass of chitosan by 47.80, 75.24, and 93.26% after 2.0, 5.0, and 24 h of reaction, respectively, was observed. FTIR analyses revealed lower absorbance of chitosan oligomers' spectral signals, and their crystallinity was reduced after 3 h of hydrolysis. Based on these results, we can conclude that the crude enzyme concentrate showed a significant technological potential for obtaining chitosan oligomers of different sizes.

Sulfated polysaccharides act as baits to interfere with the binding of the spike protein (SARS-CoV-2) to the ACE2 receptor and can be administered through food.

Human civilization is experiencing a global crisis involving an unprecedented viral pandemic, with a high mortality rate, uncontrolled spread, and few effective drugs for treatment. Here, we critically evaluate how sulfated polysaccharides can be applied via foods to reduce the infectious process and increase the chances of an adequate immune response. The approach is directed to the infectious process by SARS-CoV-2 and protein S as a therapeutic focus. We discuss the antiviral activities of certain natural and specific sulfated polysaccharides that bind tightly to protein S. Finally, we identified that sulfated polysaccharides act as baits to interfere with the binding of the spike protein (SARS-CoV-2) to the ACE2 receptor and can be administered through food.

Effect of polyvinyl alcohol and carboxymethylcellulose on the technological properties of fish gelatin films.

The objective of this work was to develop biodegradable films by mixing gelatin/carboxymethylcellulose (FG/CMC) and gelatin/polyvinyl alcohol (FG/PVOH) and to evaluate the effect of adding these polymers on the properties of fish gelatin films. The films FG/CMC and FG/PVOH were produced in the proportions 90/10, 80/20 and 70/30 and characterized their physical, chemical and functional properties. The addition of CMC and PVOH improved the mechanical strength, barrier property and water solubility of gelatin films. FG/CMC films showed greater tensile strength and greater solubility than FG/PVOH. The maximum concentration of CMC promoted the highest mechanical resistance, while the highest PVOH content produced the film with the lowest solubility. The proposed mixing systems proved to be adequate to improve the properties of fish gelatin films, with potential for application in the packaging sector.

Gregório Thaumaturgo de Azevedo e a enfermagem brasileira / Gregório Thaumaturgo de Azevedo and the brazilian nursing / Gregório Thaumaturgo de Azevedo y enfermería brasileña

Este estudo de abordagem em micro-história, tem delimitação temporal em 1908, quando Gregório Thaumaturgo de Azevedo foi eleito presidente da Cruz Vermelha Brasileira a 1918, sua saída da instituição. Foi realizado na hemeroteca digital da Biblioteca Nacional e foram encontradas notícias nos jornais Correio da Manhã e O Paiz que apontaram a criação da escola de enfermeiras voluntárias em 1914 e em 1916, a escola de enfermeiras práticas. A gestão do marechal coincidiu com a Primeira Guerra Mundial e a notícia do curso de padioleiros indica o interesse em formar profissionais para a guerra. As notícias também indicam a aquisição do terreno que hoje encontra-se a sede. Em 1918, durante a epidemia de gripe espanhola, foi tomada a iniciativa pioneira de abrir uma enfermaria nas dependências da instituição. Essa gestão conquistou o espaço social, político e sanitário demarcando a história, devido as suas iniciativas voltadas para profissionalização da enfermagem

This study of approach in micro-history, has temporal delimitation in 1908, when Gregório Thaumaturgo de Azevedo was elected president of Brazilian Red Cross to 1918, his departure from this institution. It was held in the digital library of the Biblioteca Nacional and news was found in the newspaper Correio da Manhã and O Paiz that pointed to the creation of the school of volunteer nurses in 1914 and in 1916, the school of pratical nurses. The marshal's administration coincided with the World War I and the news about the course of paddlers indicate the interest in training professionals for the war. The news also indicates the acquisition of the land that today is the headquarters. In 1918, during the Spanish flu epidemic, the pioneering initiative was taken to open a war on the institution ́s premises. This management conquered the social, political and sanitary space demarcating history, due to its initiatives aimed at professionalizing nursing

Este estudio de abordaje en microhistoria, tiene delimitación temporal en 1908, cuando Gregório Thaumaturgo de Azevedo fue elegido presidente de la Cruz Roja Brasileña en 1918, su salida de la institución. Se llevó a cabo en la biblioteca digital de la Biblioteca Nacional y se encontraron noticias en los periódicos Correio da Manhã y O Paiz que apuntaban a la creación de la escuela de enfermeras voluntarias en 1914 y en 1916, la escuela de enfermeras prácticas. La administración del mariscal coincidió con la Primera Guerra Mundial y la noticia sobre el rumbo de los palistas indica el interés en formar profesionales para la guerra. La noticia también indica la adquisición del terreno que hoy es la sede. En 1918, durante la epidemia de gripe española, se tomó la iniciativa pionera de abrir un pabellón en las instalaciones de la institución. Esta gestión conquistó el espacio social, político y sanitario que demarca la historia, por sus iniciativas encaminadas a la profesionalización de la enfermería

Optimization of fish gelatin drying processes and characterization of its properties.

Fish skin is a raw material used for gelatin production. It can satisfy consumers with specific socio-cultural and religious needs. Different technologies have been studied for drying gelatin. Therefore, it is relevant to understand the influence of drying conditions on the final product. This study aims to optimize drying methods such as convection hot air alone and combined with infrared radiation to obtain gelatin from acoupa weakfish skin by using composite central rotational designs 22 and 23 and response surface methodology. The gelatin obtained from the optimized conditions were characterized based on their physical, chemical, technological, and functional properties. The desirability function results show the convection hot air as the most effective method when conducted at 59.14 °C for 12.35 h. Infrared radiation at 70 °C for 2.0 h and convective drying at 70 °C for 3.5 h were the best condition of the combined process. The gelatins obtained had gel strength of 298.00 and 507.33 g and emulsion activity index of 82.46 and 62.77 m2/g in the combined and convective methods, respectively, and protein content above 90%. These results indicate that the processes studied can be used to produce gelatin with suitable technological and functional properties for several applications.

Production of Low Molecular Weight Chitosan and Chitooligosaccharides (COS): A Review.

Chitosan is a biopolymer with high added value, and its properties are related to its molecular weight. Thus, high molecular weight values provide low solubility of chitosan, presenting limitations in its use. Based on this, several studies have developed different hydrolysis methods to reduce the molecular weight of chitosan. Acid hydrolysis is still the most used method to obtain low molecular weight chitosan and chitooligosaccharides. However, the use of acids can generate environmental impacts. When different methods are combined, gamma radiation and microwave power intensity are the variables that most influence acid hydrolysis. Otherwise, in oxidative hydrolysis with hydrogen peroxide, a long time is the limiting factor. Thus, it was observed that the most efficient method is the association between the different hydrolysis methods mentioned. However, this alternative can increase the cost of the process. Enzymatic hydrolysis is the most studied method due to its environmental advantages and high specificity. However, hydrolysis time and process cost are factors that still limit industrial application. In addition, the enzymatic method has a limited association with other hydrolysis methods due to the sensitivity of the enzymes. Therefore, this article seeks to extensively review the variables that influence the main methods of hydrolysis: acid concentration, radiation intensity, potency, time, temperature, pH, and enzyme/substrate ratio, observing their influence on molecular weight, yield, and characteristic of the product.

Influence of grilling pretreatment and optimization of sous vide processing parameters on the physicochemical and microbiological quality of pirarucu fillet.

The demand for high-quality food products has promoted the study of techniques for its processing and conservation. The present research aimed to evaluate the influence of grilling pretreatment on the physical characteristics of pirarucu fillets and the heat transfer process by a computational modelling, and to optimize the sous vide process parameters. Before and after the sous vide process, the samples were analysed for microbiological, chemical and physical characteristics. There was no significant difference between the total experimental time of grilling and that obtained by computational modelling. Immersion in brine for 300 s in combination with grilling at 200 ℃/120 s was selected because of its water-holding capacity (%) 79.40 ± 0.31, texture (N) 1.91 ± 0.40 and value of L* 74.44 ± 0.38 in the fillets. Cooking at 60 ℃ for 568.8 s were the best sous vide parameters obtained, with highest water-holding capacity (%) 93.60, texture (N) 6.24, ΔE* 7.43, and with microbiological loads below 6 log CFU/g and 7 log MPN/g in the final product. Useful information obtained from this study highlighted the brine and grill pretreatment in combination with sous vide proved it is a potential solution for developing pirarucu products even at an industrial scale.

Improvement of the characteristics of fish gelatin - gum arabic through the formation of the polyelectrolyte complex.

The aim of this study was to evaluate and characterize the interaction between fish gelatin (FG) and Gum Arabic(GA) and its effects in obtaining optimal atomization conditions. The optimal conditions (D = 0.866) founded in this paper were: Gum Arabic concentration of 33.4% and inlet air temperature of 130 °C. These conditions afforded 6.62 g/h yield, 0.27 aw and 247 g of Gel Strength, that are considered as suitable characteristics for food grade gelatin. The complex formed (FG-GA) was successfully obtained, as demonstrated by the results of amino acid profile, SDS-PAGE, FTIR spectroscopy, zeta potential and morphology. It was also verified that the formation of FG-GA promotes positive changes, such as higher atomization yield, adequate Gel Strength, low hygroscopicity and high solubility. The technological properties of FG-GA shown high potential to be applied in the food industry as well in other industrial fields like chemical and pharmaceutical areas.

Kinetic modeling to study the quality of tambaqui (Colossoma macropomum) sous vide during storage at different temperatures.

This study aimed to assess the changes in quality of tambaqui sous vide during refrigerated storage using degradation kinetics. Tambaqui sous vide was prepared and stored at three temperatures (1, 4, 10 °C). The microorganism counts and the physicochemical analyses were analyzed every three days. The results obtained were fitted to the Labuza models and by Arrhenius equation. The results of the microbiological and physicochemical analyses obtained better fits to the zero-order model. The Arrhenius equation better fit to the velocity constants of the zero-order model, which showed that the changes in the values of attributes are related to temperature. Higher Ea values were found for the microorganism counts than for the physicochemical parameters, which proves the greater dependency of microorganisms on variations in temperature. The assessment of changes in quality based on temperature allows the storage conditions to be optimized.

Meat quality of buffaloes finished in traditional or silvopastoral system in the Brazilian Eastern Amazon.

BACKGROUND: The present study aimed to assess the physical, chemical and sensory characteristics of meat from buffaloes finished in a Traditional System (TS) or Traditional + Silvopastoral System (TSPS) with dietary supplementation. Crossbred Murrah × Mediterranean buffaloes were raised from weaning to slaughter in the TS (n = 15) or were raised in the traditional system and finished in the TSPS (n = 15). After finishing, animals were slaughtered and their carcasses refrigerated for 24 h. The right side of each half-carcass was cut between the 12th and 13th ribs and the Longissimus thoracis muscle was removed. The cranial part underwent analyses of pH, color, weight loss as a result of cooking, water holding capacity, texture and sensory characteristics, whereas the rest of the muscle underwent microbiological analyses and determination of the chemical composition, fatty acid profile and mineral content. RESULTS: No major difference between finishing systems was found (P > 0.05) in the physical analyses and chemical composition of meat. The percentage of myristic acid (C14:0) and the sum of polyunsaturated fatty acids differed between treatments. The TS meat had the best 'characteristic meat aroma'. CONCLUSION: Considering the quality of meat produced in the TS or TSPS, it is concluded that finishing buffaloes in the pasture still represents the best alternative. © 2016 Society of Chemical Industry.

The inclusion of Brazilian flight female nurses in the second world war: challenges and achievements / Inclusión de enfermeras aeronautas brasileñas en la segunda guerra mundial: desafíos y logros / A inclusão de enfermeiras aeronautas brasileiras na segunda guerra mundial: desafios e conquistas

Objectives: To describe the circumstances of inclusion of female nurses in the Second World War through the Brazilian Air Force, and discuss the challenges faced by and the achievements of these nurses. Methods: Socio-historical study developed with textual and photographic sources, in addition to oral sources through interviews with war veterans. Data were treated according to the historical method and discussed with concepts support from the theory of social world, by Pierre Bourdieu. Results: The research has demonstrated that the inclusion of female nurses to the Air Force was characterized by social and symbolic effects of war demands and gender boundaries. Conclusion: The great challenge was the official incorporation of women by the Brazilian Air Forces in the post-war period. For this purpose, the organization of a flight female nurses cadre during the conflict was fundamental. Moreover, the record of this history reiterates the Nursing's legacy and the necessity of preparation for care in chaos situations.

Objectives: Describir las circunstancias que rodean a la inclusión de las enfermeras en la Segunda Guerra Mundial por la Fuerza Aérea Brasileña, y discutir los desafíos y logros de estas enfermeras. Métodos: Estudio histórico y social desarrollado con fuentes textuales, fotográficas, y entrevistas orales con los veteranos de guerra. Los datos se procesaron de acuerdo con el método histórico, y discutieron con los conceptos de apoyo de la Teoría del Mundo Social, Pierre Bourdieu. Resultados: El estudio reveló que la inclusión de las enfermeras en la Fuerza Aérea se caracterizó por los efectos sociales y simbólicas de las demandas de los límites de guerra y de género. Conclusión: El mayor reto fue la incorporación oficial de la mujer en las fuerzas armadas de Brasil en la post-guerra. Para ello era importante organizar un personal de enfermería aeronautas durante el conflicto. Por otra parte, el registro de esa historia se repite legado de enfermería y la necesidad de prepararse para la atención en situaciones de caos.

Objetivos: Descrever as circunstâncias da inclusão de enfermeiras na Segunda Guerra Mundial por meio da Força Aérea Brasileira; e discutir os desafios enfrentados bem como as conquistas alcançadas por essas enfermeiras. Métodos: Estudo histórico-social desenvolvido com fontes textuais, fotográficas e orais de entrevistas com veteranos de guerra. Os dados foram tratados em conformidade com o método histórico e discutidos com apoio de conceitos da Teoria do Mundo Social, de Pierre Bourdieu. Resultados: A pesquisa revelou que a inclusão de enfermeiras na Força Aérea foi caracterizada pelos efeitos sociais e simbólicos das demandas de guerra e dos limites de gênero. Conclusão: O grande desafio foi a incorporação oficial de mulheres nas Forças Armadas brasileiras, no pós-guerra. Para isso, foi fundamental a organização de um quadro de enfermeiras aeronautas durante o conflito. Ademais, o registro dessa história reitera o legado da Enfermagem e a necessidade de preparação para o cuidado em situações de caos.

Use of agroindustrial wastes (açai fiber and glycerol) in the preparation of cookies.

The aim of this study was to assess the effect of adding industrial byproducts (açai fiber and glycerol) on the physical, physicochemical, and sensory properties of cookies. The statistical analysis showed that only the parameters of water content and water activity are significantly influenced by the amount of açai fiber added and by the fiber's particle size. Through sensory analysis of crispness and the flavor, it was found that the best percentage of açai fiber and the best particle size added to the cookie formulation were 10 % and +28 mesh, respectively. From this result, another sensory analysis was performed to evaluate the effect of glycerol over the texture of the cookies. Acceptance indices for the crispness and flavor above 70 % were observed, indicating the possibility for industrial exploitation. Cookies with added industrial byproducts may be considered a source of fiber, as they contain 6 g/100 g fiber.

Fat substitutes in processing of sausages using piramutaba waste.

The aim of this study was to evaluate fat substitute in processing of sausages prepared with surimi of waste from piramutaba filleting. The formulation ingredients were mixed with the fat substitutes added according to a fractional planning 2(4-1), where the independent variables, manioc starch (Ms), hydrogenated soy fat (F), texturized soybean protein (Tsp) and carrageenan (Cg) were evaluated on the responses of pH, texture (Tx), raw batter stability (RBS) and water holding capacity (WHC) of the sausage. Fat substitutes were evaluated in 11 formulations and the results showed that the greatest effects on the responses were found to Ms, F and Cg, being eliminated from the formulation Tsp. To find the best formulation for processing piramutaba sausage was made a complete factorial planning of 2(3) to evaluate the concentrations of fat substitutes in an enlarged range. The optimum condition found for fat substitutes in the sausages formulation were carrageenan (0.51%), manioc starch (1.45%) and fat (1.2%).

Serviços de alimentação comercial: fator de risco para a saúde pública? / Commercial food services: risk factor for public health?

Neste trabalho foram avaliadas as condições higiênico-sanitárias de restaurantes comerciais com serviços do tipo self-service localizados na cidade de Belém/PA. No primeiro semestre de 2012, foram avaliados os procedimentos adotados quanto às Boas Práticas de Fabricação em 10 estabelecimentos tipo self-service. A investigação foi efetuada com auxílio da lista de verificação proposta na Resolução RDC nº 216/2004 da Agência Nacional de Vigilância Sanitária (ANVISA) do Ministério da Saúde, que classifica os serviços de alimentação de acordo com o porcentual de atendimento dos itens em: Grupo 1 - BOM (76 a 100% de atendimento dos itens), Grupo 2 - REGULAR (51 a 75 % de atendimento dos itens) e Grupo 3 - RUIM (0 a 50% de atendimento dos itens). Dos restaurantes avaliados, 20% foram classificados no grupo 3 (RUIM), 30% no grupo 2 (REGULAR) e 50% no grupo 1(BOM). De modo geral, os restaurantes avaliados já estavam em processo de implantação das Boas Práticas, porém com aspectos a serem corrigidos. Entre os principais problemas dos estabelecimentos avaliados destacam-se o fluxo cruzado em função de estrutura física do local, a higienização inadequada de utensílios e de equipamentos, e a falta de monitoramento por parte do responsável pelas atividades do local.

This investigation aimed at evaluating the hygienic and sanitary conditions in self-service type restaurantslocated in Belém, PA. The procedures related to the Good Manufacturing Practices were evaluated in 10self-service restaurants, during the first semester of 2012. For conducting the study, the checklist proposedin the Resolution RDC no. 216/2004 of the National Sanitary Surveillance Agency - Ministry of Health.This RDC classifies the food services according to the percentage of attendance of the items in: group1 - GOOD (76 to 100 % of items attendance), group 2 - REGULAR (51 to 75 % of items attendance)and group 3 - BAD (0 to 50 % of items attendance). Of the evaluated restaurants, 20 % were classifiedinto group 3 (BAD), 30 % into group 2 (REGULAR) and 50 % into group 1 (GOOD). In general, therestaurants were already in the process of the Good Practices implementation, but being in a stage forcorrecting some issues. Among the main problems detected in the evaluated restaurants, the followingquestions were evidenced: the cross-flow due to the place physical structure, the inadequate cleaning ofutensils and equipment, and the lack of monitoring by the manager in charge of the place activities.

Mulheres para a Marinha do Brasil: recrutamento e seleção das primeiras oficiais enfermeiras (1980-1981) / Women for the Brazilian Navy: recruitment and selection of the first military nurses (1980-1981) / Mujeres para la Marina de Brasil: reclutamiento y selección de las primeras oficiales enfermeras (1980-1981)

Estudo histórico-social, qualitativo, cujos objetivos foram descrever o processo de recrutamento e seleção de oficiais enfermeiras para o Corpo Auxiliar Feminino da Reserva da Marinha do Brasil, e analisar o processo de incorporação do habitus militar pelas enfermeiras aprovadas no concurso, durante o curso de formação. Utilizaram-se documentos escritos e depoimentos orais de quatro enfermeiras que compuseram a primeira turma. Os dados, coletados de janeiro a outubro de 2010, foram organizados, classificados e analisados conforme o método histórico e à luz dos conceitos de habitus e campo de Bourdieu. Evidenciou-se que o processo de formação das primeiras oficiais enfermeiras comportou a rigorosa incorporação de determinações distintas e distintivas relativas ao comportamento requerido para uma oficial, especialmente no que se referia às interdições que reafirmavam o poder masculino. Concluí-se que a incorporação do habitus militar, mediante o aprendizado de símbolos e gestos militares demarcou a construção da identidade da enfermeira militar.

The aims of this social-historical, qualitative study were to describe the recruitment and selection process of nursing officers for the Women's Auxiliary Corps of Naval Reserve, and to analyze the incorporation process of the military habitus by the nurses who passed the final exam during the training course. The study used written documents and oral testimonies of four nurses who composed the first class. The data, collected from January to October 2010, were organized, sorted and analyzed according to the historical method and Bourdieu's concepts of habitus and field. The training process of the first female nursing officers in the Navy comprised the rigorous incorporation of certain distinct and distinctive determinations related to the behavior required from female military officers, especially in terms of interdictions that reaffirmed male power. In conclusion, the incorporation of the military habitus, through the learning of symbols and military gestures, marked the identity construction of female nursing officers.

Estudio histórico-social, cualitativo, cuyos objetivos fueron describir el proceso de selección de oficiales enfermeras para el Cuerpo Auxiliar Femenino de la Reserva de la Marina y analizar el proceso de incorporación del habitus militar por las enfermeras aprobadas en el concurso, durante el curso de formación. Se utilizaron documentos escritos y testimonios orales de cuatro enfermeras militares que han compuesto la primera turma. Los datos, recogidos en el período de enero hasta octubre de 2010, fueron organizados, clasificados y analizados conforme el método histórico y con base en los conceptos de habitus y campo de Bourdieu. Se evidenció que el proceso de formación de las primeras oficiales enfermeras de la Marina de Brasil contempló la rigorosa incorporación de determinaciones distintas y distintivas relativas al comportamiento requerido para una oficial militar, especialmente en lo que concierne a las interdicciones que reafirmaban el poder masculino. Se concluyó que la incorporación del habitus militar mediante el aprendizaje de símbolos y gestos militares demarcó la construcción de la identidad de la enfermera militar.

Avaliação da qualidade microbiológica no processamento de pescados / Evaluation of microbiological quality in fish processing industry

Foram avaliadas as condições higiênico-sanitárias de uma indústria de processamento de pescados, analisando-se 170 amostras de superfícies (equipamentos, utensílios e luvas), coletadas por meio de swab em dois períodos do dia (no início da manhã e da tarde). Em cada período foram coletadas cinco repetições de amostras em dias diferentes. Foram realizadas contagens de mesófilos aeróbios e de coliformes totais; e apresença ou ausência de coliformes termotolerantes foi posteriormente confirmada. A contagem média de mesófilos aeróbios variou entre amostras de superfícies, e a maioria mostrou diferença significativa (p<0,05)entre o período e dia de coleta. Das amostras coletadas de equipamentos e utensílios, 42 apresentaram resultados não conformes segundo a recomendação da OPAS de 1,70 log UFC/cm2 para mesófilos aeróbiose ausência de coliformes a 45°C. Das amostras não conformes, corresponderam àquelas coletadas no turno da tarde. As contagens de mesófilos aeróbios variaram de 3,3 a 6,8 log UFC/amostra de luva, com diferença significativa (p<0,05) entre os dois períodos de coleta; e coliformes totais variaram de 2,6 a 3,8 log UFC/luva. A ausência de higienização adequada detectada no ambiente de processamento de pescado indica que ela seja resultante da incorreta aplicação dos Procedimentos-Padrão de Higiene Operacional.

Avaliação do efeito da combinação de pectina, gelatina e alginato de sódio sobre as características de gel de fruta estruturada a partir de "mix" de polpa de cajá e mamão, por meio da metodologia de superfície de resposta / Evaluation of the effects of pectin, gelatin and sodium alginate combination on the characteristics of a mixed structured fruit gel from papaya and yellow mobin, by response surface methodology

Este trabalho teve por objetivo estabelecer procedimento tecnológico para produção de fruta estruturada a partir de "mix" de polpa de cajá e mamão, procurando unir as propriedades sensoriais de cada uma das frutas e potencializar as características funcionais do produto final. Avaliou-se o efeito da combinação de pectina, gelatina e alginato de sódio, via metodologia de superfície de resposta, nas características do gel de fruta. As polpas de mamão e cajá e os estruturados obtidos foram caracterizados com relação aos compostos funcionais, avaliando-se o teor de taninos e carotenóides totais, além das análises de composição centesimal, pH, acidez titulável, sólidos solúveis, açúcares, atividade de água, carboidratos e valor energético total. Os resultados obtidos através do planejamento experimental indicam que para o estruturado misto de cajá e mamão, somente o aumento da concentração de gelatina afeta a firmeza do produto final. Os estruturados de frutas desenvolvidos apresentaram boa aceitação sensorial para todos os atributos avaliados. Com relação à intenção de compra, 70 por cento dos provadores responderam que provavelmente ou certamente, comprariam o estruturado misto de cajá e mamão se o encontrassem à venda.

The objective of this work was to establish a technological procedure for producing a structured fruit product from yellow mobin and papaya purees, as an attempt to combine the sensory properties of both fruits and potentialize the functional properties of the final product. The effect of different combinations of pectin, gelatin and sodium alginate on the fruit gel properties was evaluated by response surface methodology. Papaya and yellow mobin purees and the structured products were characterized in terms of functional compounds (total tannin and carotenoid contents), as well as centesimal composition, pH, titratable acidity, soluble solids, sugars, water activity, carbohydrates and total energetic value. The results obtained from the experimental design indicated that only the gelatin concentration affected the product firmness. The developed fruit structured products presented good acceptance for all evaluated attributes. The data concerning purchase intent indicated that 70 percent of the panelists would probably or certainly purchase the mixed yellow mobin and papaya structured product if they found it for sale.