Proximate Composition, Mineral Content, and Fatty Acids of Catfish (Ictalurus punctatus, Rafinesque) for Different Seasons and Cooking Methods

The effect of conventional cooking methods and the influence of season upon proximate composition, mineral, and fatty acid profile was studied in catfish (Ictalurus punctatus, Rafinesque) fillets. Seasonal (August, December, and April purchased fillets) influences were minimal. As expected, fried catfish fillets had significantly altered (P ≤ 0.05) fatty acid profiles compared to the raw and baked fillets. All three cooking treatments resulted in significant differences (P ≤ 0.05) in proximate composition and in the levels of potassium, phosphorus, magnesium, and iron. The information presented would be useful for nutrient data banks when dietary intake of such items is of interest.     

EATING QUALITY OF “FUJI” APPLES AFFECTED BY A PERIOD OF COLD AIR AFTER ULO STORAGE

ABSTRACT

Over two subsequent seasons, emission of volatile compounds, consumer acceptability and quality parameters were analyzed in “Fuji” apples. In both seasons, apples were harvested at the same maturity stage and stored for 19 or 30 weeks at 1C and 92% relative humidity under an ultralow oxygen (ULO) atmosphere (1% O₂ + 1% CO₂) or under an ULO atmosphere followed by different periods (2 or 4 weeks) in cold air. The results revealed, for both seasons, that 4 weeks of cold air storage after ULO storage helped to increase the emission of some volatile compounds for both storage period, including characteristic volatile compounds for the variety, and did not have a negative effect on quality parameters. Additionally, the consumer acceptability was superior for those fruits.

PRACTICAL APPLICATIONS

It is well known for various apple varieties that long‐term storage under ULO conditions reduces volatile production resulting in poor flavor and aroma compared with fruits stored in air. Consequently, there is often dissatisfaction among consumers with the flavor of fruits which have been subjected to cold storage. The strategy that is proposed in the present work could be recommended to enhance the aromatic quality of fruit provided by the apple industry and, in consequence, increase its acceptability by consumers.     

DRYING OF BIOLOGICAL PRODUCTS WITH SIGNIFICANT VOLUME VARIATION. EXPERIMENTAL AND MODELING RESULTS FOR POTATO DRYING.

ABSTRACT

This work is devoted to the experimental investigation and theoretical modeling of biological products with high initial moisture content which implies significant volume contraction. Firstly, experimental equipment which was designed to continuously determine variations in the global moisture content and in the temperature of the sample is introduced. Furthermore, the equipment is controlled by a PC which records experimental information in real time. In particular, measurement of the radial and temporal distributions of moisture content and temperature during the drying process of the homogeneous porous media potato are given. The mean moisture content and temperature curves are also given.     

Diagnostic Checking in a Flexible Nonlinear Time Series Model

This paper considers a sequence of misspecification tests for a flexible nonlinear time series model. The model is a generalization of both the smooth transition autoregressive (STAR) and the autoregressive artificial neural network (AR-ANN) models. The tests are Lagrange multiplier (LM) type tests of parameter constancy against the alternative of smoothly changing ones, of serial independence, and of constant variance of the error term against the hypothesis that the variance changes smoothly between regimes. The small sample behaviour of the proposed tests is evaluated by a Monte-Carlo study and the results show that the tests have size close to the nominal one and a good power.     

Modernism Made Vernacular: The Brazilian Case

From its early acceptance in the 1940s and 1950s, modern architecture in Brazil has become the vernacular, adapted and adopted by the middle class with the help of contractors and unskilled laborers. Even the poorest favelas are constructed using modernist principles on a scale unmatched in developed nations. The Brazilian case highlights a number of issues regarding the relationship between modernism and vernacular architecture, a topic insufficiently explored in architectural scholarship outside Europe and North America.     

Impact of SARS-CoV-2 infection during pregnancy on postnatal brain development: The potential role of glial cells

Glial cells are crucial for maintaining central nervous system (CNS) homeostasis. They actively participate in immune responses, as well as form functional barriers, such as blood-brain barrier (BBB), which restrict the entry of pathogens and inflammatory mediators into the CNS. In general, viral infections during the gestational period can alter the embryonic and fetal environment, and the related inflammatory response may affect neurodevelopment and lead to behavioral dysfunction during later stage of life, as highlighted by our group for Zika virus infection. Severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2) induces a cytokine storm and, during pregnancy, may be related to a more severe form of the coronavirus disease-19 (COVID-19) and also to higher preterm birth rates. SARS-CoV-2 can also affect the CNS by inducing neurochemical remodeling in neural cells, which can compromise neuronal plasticity and synaptic function. However, the impact of SARS-CoV-2 infection during pregnancy on postnatal CNS, including brain development during childhood and adulthood, remains undetermined. Our group has recently highlighted the impact of COVID-19 on the expression of molecular markers associated with neuropsychiatric disorders, which are strongly related to the inflammatory response. Thus, based on these relationships, we discussed the impact of SARS-CoV-2 infection either during pregnancy or in critical periods of neurodevelopment as a risk factor for neurological consequences in the offspring later in life, focusing on the potential role of glial cells. Thus, it is important to consider future and long-term public health concerns associated with SARS-CoV-2 infection during pregnancy.     

Flavor and Nutrient Composition of a Sausage Ball Snack-type Food Made From Pork or Catfish

Ground catfish flavored with pork sausage seasoning was used in a sausage ball snack-type food and the product was compared to pork sausage balls for sensory and nutrient differences. Triangle tests were not significant (P > 0.05). Protein (p ≦ 0.01), fat (p ≦ 0.01), and nitrogen free extract (p ≦ 0.05) were significantly different between the two products. Moisture, crude fiber, ash, sodium, and potassium content were not significantly different (P > 0.05). In the proportions used in this study, catfish sausage is useful as a substitute for pork sausage.     

CHANGES OF SOME THERMAL AND PHYSICAL PROPERTIES IN MODEL SYSTEMS SIMULATING AN ALCOHOLIC FERMENTATION

Highly simplified model systems, simulating the fermentation of 25.00% sugar-water mixture into a 12.78% ethanol-water mixture, were considered in order to study their thermo-physical properties. Calorimetric data, viscosity and water activity determinations showed that important thermal and physical changes are associated with the steps of a fermentation process. Besides the increase in ethanol content, other concomitant changes are a strong increase in ethanol vapor pressure and a decrease in water activity and viscosity. DSC measurements of the models during scanning from -140C to 25C showed three peaks: peak 1 (exotherm) covered a temperature range from -110C to -80C and was attributed to the recrystallization of the ethanol monohydrate; peak 2 (endotherm), with peak temperature around -70C, was attributed to the melting of the alcoholic monohydrate; peak 3 (endotherm) in the higher temperature range from -30C to OC, was due to ice melting. The alcoholic monohydrate appeared only in the final simulated step of the fermentation, where only ethanol and water were present. The inhibitory effect of even small amounts of sugars on the formation of the monohydrate might be related to the increase in viscosity. This would confirm the formation of the ethanol hydrate as kinetically hindered, as it is reported in the literature.     

An Environment for Modeling and Design of Geographic Applications

This paper presents UAPÉ—a computational environment for modeling and designing environmental geographic applications. UAPÉ is aimed at end-users who are experts in their application domain, but who do not have adequate background in software engineering or database design, and thus are unable to take full advantage of available GIS tools. Its goal is to reduce the impedance between the end-users view of the world and its implementation in Geographic Information Systems. The environment has been designed and implemented so that it can be considered as an auxiliary layer to be coupled to a GIS. The major features of this layer are: it has an open architecture, being independent of a specific GIS, so that it can be coupled to different systems; it allows the user to deal only with the conceptual view of the geographic reality, abstracting the implementation details; it supports a geographic application design methodology, fully integrated with a high-level semantic data model, so there is no impedance mismatch between application design and data modeling.