ABSTRACT Introduction/framework/objectives Multiple Sclerosis has a reasonable prevalence and the diagnosis is generally made at working age, at a stage that is still demanding on a professional level, a time when there are also generally personal/family particularities that require some dedication. Furthermore, given the incidence, diversity and severity of the symptoms presented, limitations often arise that can seriously affect the ability to work or even lead to unemployment. It is then desirable that the members working in Occupational Health and Safety teams have some knowledge on the subject, in order to better guide their performance, safeguarding the interests of everyone involved. Methodology This is a Bibliographic Review, initiated through a search carried out in April 2023, in the databases “CINALH plus with full text, Medline with full text, Database of Abstracts of Reviews of Effects, Cochrane Central Register of Controlled Trials, Cochrane Database of Systematic Reviews, Cochrane Methodology Register, Nursing and Allied Health Collection: comprehensive, MedicLatina and RCAAP”. Content It is a demyelinating and autoimmune disease of the Central Nervous System; it is characterized by recurrent and intermittent episodes of inflammation, with generally progressive destruction of axonal myelin. In most cases there is a cycle of relapses and remissions and symptoms of varying intensity; the evolution is unpredictable. Causes autonomic, visual, motor and sensory symptoms; which makes independent daily living and the ability to work difficult; sometimes becoming debilitating. It is incurable and neurodegenerative. The severity varies depending on the neurological areas most affected. The function of myelin is to facilitate conduction at the level of axons; with changes in this, the electrical impulses that coordinate mental and physical functions become less effective. As myelin deteriorates, it is replaced by scars of abnormal tissue, with different consistency (stiffness, plaques), which further disrupts conduction. Injuries to the frontal and parietal lobes often result in cognitive and emotional changes; in the spinal cord, problems arise more easily in the lower limbs. Changes in the optic nerve and occipital lobe can cause visual problems. This is the neurological desease that causes most limitations in the young adult active population. Given the reasonably young age at which symptoms begin, there will be a decrease in quality of life, more significant than in other chronic diseases. Discussion and Conclusions Although the bibliography is not scarce, the emphasis in the vast majority of articles is not on Occupational Health or Safety. It would be relevant for some teams working in large companies with some prevalence, to evaluate the cases in detail, describing the main problems detected, proposed measures and their subsequent evaluation, in order to publish not only the path, but also the conclusions obtained, for greater dissemination of the subject.

RESUMO Introdução/enquadramento/objetivos A Esclerose Múltipla tem uma prevalência razoável e o diagnóstico faz-se geralmente em idade ativa, numa fase ainda exigente a nível profissional, altura essa onde geralmente também existem particularidades pessoais/familiares que necessitam de alguma dedicação. Para além disso, dada a incidência, diversidade e gravidade dos sintomas apresentados, com frequência surgem limitações que podem condicionar seriamente a capacidade de trabalho ou até levar ao desemprego. Será então desejável que os elementos a exercer em equipas de Saúde e Segurança Ocupacionais tenham alguns conhecimentos sobre o tema, de forma a melhor orientar o seu desempenho, salvaguardando os interesses de todos os envolvidos. Metodologia Trata-se de uma Revisão Bibliográfica, iniciada através de uma pesquisa realizada em abril de 2023, nas bases de dados “CINALH plus with full text, Medline with full text, Database of Abstracts of Reviews of Effects, Cochrane Central Register of Controlled Trials, Cochrane Database of Systematic Reviews, Cochrane Methodology Register, Nursing and Allied Health Collection: comprehensive, MedicLatina e RCAAP”. Conteúdo É uma doença desmielinizante e auto-imune do Sistema Nervoso Central; carateriza-se por episódios recorrentes e intermitentes de inflamação, com destruição de mielina axonal, geralmente progressiva. Na maioria dos casos existe um ciclo de relapsos e remissões e sintomas de intensidade oscilante; a evolução é imprevisível. Causa sintomas autonómicos, visuais, motores e sensoriais; o que dificulta a vida quotidiana independente e o trabalho, tornando-se por vezes debilitante. É incurável e neurodegenerativa. A gravidade varia com as áreas neurológicas mais atingidas. À medida que a mielina se detiora, ela é substituída por cicatrizes de tecido anormal, com diferente consistência (rigidez, placas), o que perturba ainda mais a condução. Lesões nos lóbulos frontal e parietal geralmente resultam em alterações cognitivas e emocionais; na espinal medula, mais facilmente surgem problemas nos membros inferiores. Alterações no nervo ótico e lobo occipital podem originar alterações visuais. Trata-se da doença neurológica que mais limitações causa na população ativa jovem adulta. Dada a idade razoavelmente jovem do início de sintomas, irá ocorrer diminuição da qualidade de vida, mais significativa que noutras doenças crónicas. Discussão e Conclusões Ainda que a bibliografia não seja escassa, a enfase da grande maioria dos artigos não é dada à Saúde ou Segurança Ocupacionais. Seria relevante que algumas equipas a exercer em empresas grandes e com alguma incidência, avaliassem com detalhe os casos, descrevendo os principais problemas detetados, medidas propostas e avaliação posterior das mesmas, de forma a publicar não só o caminho, mas também as conclusões obtidas, para maior divulgação do assunto.

Abstract This study aimed to craft an extruded product resembling conventional French fries, utilizing rice as the primary ingredient, and incorporating potato blends to enhance physicochemical and sensory attributes during frying. Mashed potatoes, rice flour, and additives were processed using a twin-screw extruder, followed by frying at 160 °C for 2.15 minutes in three stages. In stage I, four formulations were assessed, with the formulation comprising 70% mashed potato, 30% rice flour, and 0.1% salt displaying superior acceptability and minimal oil absorption (8%). Stage II compared vacuum application to non-vacuum conditions, revealing enhanced sensory acceptability with vacuum due to improved texture and firmness. Combining optimal conditions, stage III yielded the best formulation of 70% mashed potatoes, 30% rice flour, 0.1% salt, and 48% moisture. Extrusion conditions result in heightened sensory evaluation across sensorial parameters. This study pioneers a novel avenue for producing healthier rice-based French fry alternatives via extrusion technology, ameliorating frying attributes.

Resumen Este estudio tuvo como objetivo crear un producto extrusionado similar a las papas fritas convencionales, utilizando el arroz como ingrediente principal e incorporando mezclas de papa para mejorar las propiedades fisicoquímicas y sensoriales durante la fritura. Se procesaron papas trituradas, harina de arroz y aditivos mediante una extrusora de doble tornillo, seguido de una fritura a 160 °C durante 2,15 minutos en tres etapas. En la etapa I, se evaluaron cuatro formulaciones, siendo la que contenía 70% de papa triturada, 30% de harina de arroz y 0,1% de sal, la que presentó una aceptabilidad superior y una absorción mínima de aceite (8%). La etapa II comparó la aplicación de vacío con condiciones sin vacío, revelando una mayor aceptabilidad sensorial con vacío debido a una textura y firmeza mejoradas. La combinación de condiciones óptimas en la etapa III produjo la mejor formulación con un 70% de papas trituradas, 30% de harina de arroz, 0,1% de sal y 48% de humedad. Las condiciones de extrusión resultaron en una evaluación sensorial mejorada en parámetros sensoriales. Este estudio pionero abre una nueva vía para producir alternativas más saludables de papas fritas a base de arroz mediante tecnología de extrusión, mejorando las propiedades de fritura.

Resumo Este estudo teve como objetivo criar um produto extrudado similar às batatas fritas convencionais, utilizando o arroz como ingrediente principal e incorporando mixturas de batata para melhorar as propiedades fisico quimicas e sensoriais durante a fritura. Processaram-se batatas trituradas, farinha de arroz e aditivos mediante uma extrusora de dobre parafuso, seguido de uma fritura de 160 °C durante 2,15 minutos en três fases. Na fase I, avaliaram-se quatro formulações, sendo a que tinha 70% de batata triturada, 30% de farinha de arroz e 0,1% de sal, a que apresentou uma aceitabilidade superior e uma absorção mínima de óleo (8%). A fase II comparou a aplicação de vazio com condições sem vazio, revelando uma maior aceitabilidade sensorial com vazio devido a uma textura e firmeza melhoradas. A combinação de condições ótimas na fase III produziu a melhor formulação com um 70% de batatas trituradas, 30% de farinha de arroz, 0,1% de sal e 48% de humidade. As condições de extrusão resultaron numa avaluação sensorial melhorada em parâmetros sensoriais. Este estudo pioneiro abre uma nova via para produzir alternativas mais saudáveis de batatas fritas a base de arroz mediante tecnologia de extrusão, melhorando as propriedades de fritura.

ABSTRACT Whey is a residue from the cheese industry whose use as a raw material in human food formulations has been studied, mainly due to its nutritional composition and the negative impact it has on the environment when discarded. The objective of the present investigation was to obtain a dairy dessert from whey proteins. The numerical optimization method was used through an I-Optimal response surface. The selected factors were: protein (cottage cheese), xanthan gum, starch and system water, the variations were subject to the maximum allowable of these components for the mixture. The variables appearance, texture, general acceptance and stability. The sensory characterization of the dessert was carried out with five tasters from the Science Department of the Food Industry Research Institute, who generated the descriptors using the controlled association method. The selected formulation presented a protein content (cottage cheese) of 33.21%; 0.158% xanthan gum, 4.43 starch, 46% water and 16.2% sugar. The sensory evaluation allowed to establish the descriptors, color, homogeneity, strawberry smell, milky note in the smell, strawberry flavor, milky flavor, sweet flavor, acid flavor, consistency and creaminess. The overall impression for the quality turned out to be excellent.

RESUMEN El lactosuero es un residuo de la industria quesera cuyo aprovechamiento como materia prima en formulaciones alimentarias para humanos ha sido estudiado, principalmente por su composición nutricional y por el impacto negativo que tiene sobre el medio ambiente cuando se desecha. El objetivo de la presente investigación fue obtener un postre lácteo a partir de proteínas del lactosuero. Se utilizó el método de optimización numérica a través de una superficie respuesta I-Óptimo. Los factores seleccionados fueron: proteína (requesón), goma xantana, almidón y agua del sistema, las variaciones estuvieron sujetas al máximo permisible de estos componentes para la mezcla. Se evaluaron las variables: apariencia, textura, aceptación general y estabilidad. La caracterización sensorial del postre se realizó con cinco catadores de la Dirección de Ciencias del Instituto de Investigaciones para la Industria Alimenticia, quienes generaron los descriptores mediante el método de asociación controlada. La formulación seleccionada presentó un contenido de proteína (requesón) de 33,21 %; 0,158 % de goma xantana, 4,43 de almidón, 46 % de agua y 16,2 % de azúcar. La evaluación sensorial permitió establecer los descriptores, color, homogeneidad, olor a fresa, nota láctea en el olor, sabor a fresa, sabor lácteo, sabor dulce, sabor ácido, consistencia y cremosidad. La impresión general para la calidad resultó ser excelente.

Abstract The selection of promising microorganisms that meet the requirements of a fermentation process is the most important stage in the development of microbiological starters. With the objective of selecting potential strains to be integrated as microbiological starters in cocoa fermentations, which promote biochemical dynamics, improving their sensory quality, the resistance of six yeasts (GRAS), isolated from cocoa fermenting masses in the departments, was evaluated. from Tolima, Huila and Antioquia, two commercial yeasts ATCC 28253 and ATCC 36633 selected for their aromatic production, subjecting them to resistance tests, at different concentrations of soluble solids (10, 15 and 20 °Brix), ethanol (5, 10%), acetic acid (pH 3, 4, 5, 6, and 7) and temperature (30, 40 and 50 °C), which simulated the biochemical dynamics of cocoa fermentation, quantifying its resistance expressed in viable cells. Aromatic production was measured by sensory evaluation. The yeasts Wickerhamomyces anomalus and Pichia kudriavzevii were selected for their ability to transform substrate into products of interest during the fermentation of cocoa pulp, production of specific aromas and resistance to adverse biochemical conditions typical of cocoa fermentation.

Resumen La selección de microrganismo promisorios que atiendan los requerimientos de un proceso fermentativo es la etapa más importante en el desarrollo de iniciadores microbiológicos. Con el objetivo de seleccionar las cepas potenciales para ser integradas como iniciadores microbiológicos en fermentaciones de cacao, que promuevan la dinámica bioquímica, mejorando su calidad sensorial, se evaluó la resistencia de seis levaduras (GRAS), aisladas de masas fermentantes de cacao en los departamento del Tolima, Huila y Antioquia, dos levaduras comerciales ATCC 28253 y ATCC 36633 seleccionadas por su producción aromática, sometiéndolas a pruebas de resistencia, a diferentes concentraciones de sólidos solubles (10, 15 y20 °Brix), etanol (5, 10 %), ácido acético (pH 3, 4, 5, 6, y 7) y temperatura (30, 40 y 50 oC), que simularon la dinámica bioquímica de la fermentación del cacao, cuantificando su resistencia expresada en células viables. La producción aromática fue medida mediante evaluación sensorial. Se seleccionaron las levaduras Wickerhamomyces anomalus y Pichia kudriavzevii por su capacidad de transformar sustrato en productos de interés durante la fermentación de pulpa de cacao, producción de aromas específicos y resistencia a condiciones bioquímicas adversas propias de la fermentación del cacao.

Resumen Kombucha es una biopelícula compuesta por un cultivo simbiótico de bacterias y levaduras, conocido como SCOBY (Symbiotic Culture of Bacteria and Yeast). El SCOBY sufre procesos de deterioro y pérdida de atributos nutricionales, bioactivos y sensoriales, lo que impacta negativamente en su vida útil. Estas pérdidas pueden evitarse mediante métodos de secado, que ayudan a prolongar la vida útil y conservar los compuestos de acción de sus constituyentes. El objetivo de este estudio fue someter y evaluar Kombucha SCOBY a las técnicas de deshidratación por calor y liofilización. Los análisis incluyeron pH, sólidos solubles totales, acidez titulable total, turbidez, contenido de compuestos fenólicos totales, actividad antioxidante, evaluación microbiológica y pruebas de toxicidad in vivo. Todos los análisis fueron evaluados estadísticamente a un nivel de probabilidad del 5%, utilizando el software SAS. Tanto las bebidas de Kombucha como los productos secos exhibieron cantidades considerables de compuestos fenólicos y actividad antioxidante. Los recuentos de microorganismos oscilaron entre 104 y 108 CFU.ml-1 para bebidas y productos desarrollados. En las pruebas in vivo con Caenorhabditis elegans, no se observó un aumento en la mortalidad y los gusanos alimentados con los productos fermentados mostraron un mayor crecimiento. Por lo tanto, este estudio concluye que la producción de formas deshidratadas y liofilizadas de productos a base de Kombucha es un campo de investigación prometedor y ventajoso para la salud humana.

Abstract Kombucha is a biofilm composed of a symbiotic culture of bacteria and yeast, known as SCOBY (Symbiotic Culture of Bacteria and Yeast). The SCOBY undergoes deterioration processes and loss of nutritional, bioactive and sensory attributes, which negatively impacts its shelf life. These losses can be avoided by drying methods, which help to extend shelf life and preserve the action compounds of its constituents. The objective of this study was to subject and evaluate Kombucha SCOBY to drying techniques by heat dehydration and freeze-drying. Analyses included pH, total soluble solids, total titratable acidity, turbidity, total phenolic compound content, antioxidant activity, microbiological assessment, and toxicity in vivo testing. All analyses were statistically evaluated at a 5% probability level, using SAS software. Both Kombucha beverages and dry products exhibited considerable amounts of phenolic compounds and antioxidant activity. Microorganism counts ranged from 104 to 108 CFU.ml-1 for developed beverages and products. In In vivo tests with Caenorhabditis elegans, no increase in mortality was observed, and worms fed with the fermented products showed enhanced growth. Thus, this study concludes that producing dehydrated and freeze-dried forms of Kombucha-based products is a promising and advantageous field of researchfor human health.

ABSTRACT Studies on using brackish water for the irrigation of ornamental species are still scarce, mainly considering qualitative aspects of the plants. Therefore, the present study aimed to identify salt tolerance and characterize leaf spectral responses of herbaceous ornamental species at the stage of commercial seedling production. The research was carried out from December 2020 to February 2021, under greenhouse conditions, in Fortaleza - Ceará, Brazil. The experiment was conducted in a randomized block design with split plots, with main plots consisting of irrigation-water salinity levels (0.5, 2.0, 4.0, 6.0, and 8.0 dS m-1), and subplots by the species Catharanthus roseus, Celosia cristata, Celosia plumosa, and Chrysanthemum coronarium, with four replications. The evaluation parameters were dry mass production, visual sensory analysis, salt tolerance, and leaf spectral responses. Plant visual quality was maintained up to 2.0 dS m-1 for Chrysanthemum coronarium and 4.0 dS m-1 for Celosia cristata, Celosia plumosa, and Catharanthus roseus, which were classified as moderately tolerant at those respective salinity levels. Salinity caused noticeable changes in leaf spectral responses, especially in the visible region. scarce plants Therefore production 202 2021 conditions Ceará Brazil irrigationwater 0.5, 05 0 5 (0.5 20 2 40 4 60 6 6.0 80 8 8. m1, m1 m 1 , m-1) roseus cristata plumosa replications analysis 2. m- 4. region 0.5 (0. 6. 0. (0 (

RESUMO Estudos sobre a utilização de águas salobras na irrigação de espécies ornamentais ainda são escassos, principalmente considerando aspectos qualitativos das plantas. Portanto, o presente estudo teve como objetivo identificar a tolerância à salinidade e caracterizar as respostas espectrais foliares de espécies ornamentais herbáceas na fase de produção de mudas para comercialização. O experimento foi realizado no período de dezembro de 2020 a fevereiro de 2021, em casa de vegetação, em Fortaleza - Ceará, Brasil. O experimento foi conduzido em delineamento de blocos casualizados, em parcelas subdivididas, sendo as parcelas compostas por níveis de salinidade da água de irrigação (0,5; 2,0; 4,0; 6,0 e 8,0 dS m-1), e as subparcelas pelas espécies Catharanthus roseus, Celosia cristata, Celosia plumosa e Chrysanthemum coronarium, com quatro repetições. Foram avaliadas produção de matéria seca, análise sensorial visual, tolerância à salinidade e respostas espectrais foliares. A qualidade visual foi mantida até 2,0 dS m-1 para a espécie Chrysanthemum coronarium e até 4,0 dS m-1 para as espécies Celosia cristata, Celosia plumosa e Catharanthus roseus, sendo as especies classificadas como moderadamente tolerantes nas respectivas salinidades. A salinidade provocou alterações notórias nas respostas espectrais foliares, principalmente na região do visível. escassos plantas Portanto comercialização 202 2021 vegetação Ceará Brasil casualizados subdivididas 0,5 05 0 5 (0,5 20 2 40 4 60 6 6, 80 8 8, m1, m1 m 1 , m-1) roseus cristata repetições seca 2, m- 4, salinidades visível 0, (0, (0 (

ABSTRACT Introduction: Beer is the most popular alcoholic beverage in the world and the use of additives during its production can improve its physicochemical and organoleptic properties. Objective: To evaluate the physicochemical and sensory characteristics of craft beer by applying a corn and rice cereal base for malt substitution. Materials and Methods: The cereal base (corn and rice) was purchased in the local market of the Portoviejo canton, province of Manabí and two samples, T1 and T2, were made compared with a control sample in which the physicochemical parameters such as density, pH and alcohol content were determined and the sensory determination of the samples was carried out by 27 untrained panelists. Results and Discussion: Significant differences were found in density and alcoholic content, with sample T2 being the one that obtained the best results in the sensory aspect, being the one preferred by the panelists surveyed. Conclusions: The overall assessment of sample B indicates that it was considered to be of higher quality and preference compared to sample A. These results highlight the importance of innovation in the beer industry, since the inclusion of local ingredients can not only improve the flavor profile of beer, but also contribute to the promotion of local and sustainable products.

RESUMEN Introducción: La cerveza es la bebida alcohólica más popular del mundo y el empleo de aditivos durante su elaboración pueden mejorar las propiedades fisicoquímicas y organolépticas de la misma. Objetivo: Evaluar las características fisicoquímicas y sensoriales de la cerveza artesanal mediante la aplicación de una base cereal de maíz y arroz para la sustitución de la malta. Materiales y Métodos: La base cereal (maíz y arroz) se adquirió en el mercado local del cantón Portoviejo, provincia de Manabí y se realizaron dos muestras T1 y T2 comparadas con una muestra control en la cual, se determinaron los parámetros fisicoquímicos como densidad, pH y contenido alcohólico y la determinación sensorial de las muestras se realizó mediante 27 panelistas no entrenados. Resultados y Discusión: Se encontraron diferencias significativas en la densidad y en el contenido alcohólico siendo la muestra T2 la que obtuvo mejores resultados en el aspecto sensorial siendo la preferida por los panelistas encuestados. Conclusiones: La valoración global de la muestra B, indica que fue considerada de mayor calidad y preferencia en comparación con la muestra A. Estos resultados resaltan la importancia de la innovación en la industria cervecera, ya que la inclusión de ingredientes locales puede no solo mejorar el perfil de sabor de la cerveza, sino también contribuir a la promoción de productos locales y sostenibles.

ABSTRACT Introduction: The extruded products in Cuba are produced from corn meal, a raw material obtained from imported corn grain. Extrusion technology allows the production of products from flour mixtures. Objective: To determine the adequate proportion of the corn and rice flour mixture and the extruder operating temperature. Materials and Methods: A granulometric analysis of both flours was made. Mixtures of corn flour (M) and rice four (A) were prepared. An industrial extruder with a capacity of 200 kg/h and a nozzle diameter of 4 mm was used. The experimental variables were M/A ratio (90 M/10 A, 75 M/25 A y 60 M/40 A) and temperature (190 y 210 °C). The investigated variables were expansion and humidity as well as those corresponding to the sensorial evaluation. Results and Discussion: Rice flour shows a finer granulometry than corn flour; this may limit its level of addition to the mixture. The investigated variables were found to be independent of temperature, but dependent on the proportion of the flours. From the desirability function, the best result was obtained for 60 M/40 A and 190 ºC. Conclusions: Corn and rice flours have similar starch content. The level of rice flour addition is determined by the incorporation of smaller particle sizes into the mixture. The overall sensory quality, according to the desirability function, was 7.4, equivalent to good.

RESUMEN Introducción: Los productos extruidos en Cuba se elaboran a partir de harina de maíz, materia prima obtenida de la importación del maíz en grano. La tecnología de extrusión permite elaborar productos a partir de mezclas de harinas. Objetivo: Determinar la proporción adecuada de la mezcla de harinas de maíz y arroz y la temperatura de operación del extrusor. Materiales y Métodos: Se realizó un análisis granulométrico de ambas harinas. Se prepararon mezclas de harina de maíz (M) y harina de arroz (A). Se utilizó un extrusor industrial de 200 kg/h de capacidad y 4 mm de diámetro de boquilla. Las variables experimentales fueron la proporción M/A (90 M/10 A, 75 M/25 A y 60 M/40 A) y la temperatura (190 y 210 °C). Las variables investigadas fueron el índice de expansión y la humedad, así como las correspondientes a la evaluación sensorial. Resultados y Discusión: La harina de arroz presenta una granulometría más fina que la de maíz; ello puede limitar su nivel de adición a la mezcla. Las variables investigadas resultaron independientes de la temperatura, pero dependientes de la proporción de las harinas. A partir de la función de deseabilidad se obtuvo el mejor resultado para 60M/40A y 190 °C. Conclusiones: Las harinas de maíz y arroz tienen un contenido de almidón similar. El nivel de adición de harina de arroz queda determinado por la incorporación a la mezcla de partículas con menor tamaño. La calidad sensorial global, según la función de deseabilidad fue de 7,4 equivalente a buena.

Resumen El consumo de alimentos funcionales ha mostrado un aumento progresivo debido a los beneficios nutricionales que ofrecen. Este estudio se centró en la innovación en tecnología alimentaria aplicada a la producción de quesos funcionales utilizando microcápsulas de harina de frijol negro (Phaseolus vulgaris) como ingrediente clave. El objetivo de la presente investigación fue analizar su caracterización hedónica, evaluar los atributos más relevantes y las variables que influyen en el consumidor potencial. La metodología empleada consistió en la elaboración de microcápsulas de harina de frijol, su incorporación en un queso ranchero, la selección de consumidores como jueces para un panel y la evaluación sensorial comparando el queso propuesto con uno comercial a través de la escala de Likert. El análisis estadístico incluyó pruebas de Kruskal-Wallis, coeficientes de correlación de Spearman, análisis de componentes principales, un mapa de posicionamiento de atributos y una matriz de correlaciones. Los resultados sugieren que existen diferencias en la percepción de atributos como el olor, sabor, cremosidad, suavidad, consistencia, resistencia, firmeza, carácter graso y acidez, los cuales desempeñaron un papel determinante en las propiedades sensoriales que los panelistas consideraron diferenciadoras en el queso funcional; además, se halló que características sociodemográficas, psicológicas y de comportamiento son variables fundamentales en la aceptación. El queso funcional es viable para satisfacer la demanda de consumidores que buscan alimentos innovadores y beneficios para la salud. Se exhibe la importancia de la conjunción de la tecnología alimentaria, factores sensoriales y socioeconómicos en el desarrollo de alimentos funcionales.

Summary Consumption of functional foods has shown a progressive increase due to the nutritional benefits they offer. This study focused on innovation in food technology applied to the production of functional cheeses using microcapsules of black bean (Phaseolus vulgaris) flour as a key ingredient. The aim of the study was to analyze its hedonic characterization, evaluate the most relevant attributes and variables that influence the potential consumer. The methodology used consisted in the elaboration of bean flour microcapsules, their incorporation into a ranch cheese, the selection of consumers as judges for a panel and sensory evaluation comparing the proposed cheese with a commercial one through the Likert scale. Statistical analysis included Kruskal-Wallis tests, Spearman correlation coefficients, principal component analysis, an attribute positioning map, and a correlation matrix. Results suggest that there are differences in the perception of attributes such as smell, taste, creaminess, softness, consistency, strength, firmness, fatty character and acidity, which played a determining role in the sensory properties that panelists considered differentiating in the functional cheese; in addition, it was found that sociodemographic, psychological and behavioral characteristics are fundamental variables in the acceptance. Functional cheese is viable to meet the consumers demand for innovative foods and health benefits, the importance of the combination of food technology, sensory and socioeconomic factors in the development of functional foods is shown.

Abstract Camel milk was obtained from A-block UVAS Ravi Campus Pattoki. After pasteurization at 72 °C (15 sec) it was cooled to 42 °C, then glutathione treated transglutaminase enzyme was added with the concentration of 0.5 g/300 mL, 1 g/300 mL, 1.5 g/300 mL, 2 g/300 mL while control sample with the addition of 1.5 g/300 mL gelatin. Then inoculation of milk was done with standard cultures of Yoghurt Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus at the rate of 2% for 3-4 hours at 42 °C. Samples were stored at 4 °C and were analyzed on 1st day and 28th day of storage. In our findings, there was slight increase in sensorial properties of all the samples. It was also observed that syneresis was reduced with the increase of enzyme quantity. Ablock A block Pattoki 7 C 15 (1 sec 05 0 5 0. g300 g 300 g/30 1. gelatin 34 3 3- st th storage findings samples quantity ( g30 30 g/3 g3 g/

Resumo O leite de camelo foi obtido do bloco B Uvas Ravi Campus Pattoki. Após a pasteurização a 72 °C (15 s), foi resfriado a 42 °C, posteriomente, à enzima transglutaminase tratada com glutationa foi adicionada com a concentração de 0,5 g/300 mL, 1 g/300 mL, 1,5 g/300 mL, 2 g/300 mL enquanto a amostra controle com a adição de 1,5 g/300 mL de gelatina. Em seguida, a inoculação do leite foi feita com culturas padrão de Iogurte Lactobacillus delbrueckii subsp bulgaricus e Streptococcus thermophilus com taxa de 2% durante 3-4 horas a 42 °C. As amostras foram armazenadas a 4 °C e analisadas no 1º dia e no 28º dia de armazenamento. Em nossos achados, houve leve aumento nas propriedades sensoriais de todas as amostras. Observou-se também que a sinérese foi reduzida com o aumento da quantidade da enzima. Pattoki 7 C 15 (1 s, s , s) posteriomente 05 0 5 0, g300 g 300 g/30 1, gelatina seguida 34 3 3- º armazenamento achados Observouse Observou se ( g30 30 g/3 g3 g/

Carbonyl compounds (CC) can be formed during the craft beer production process, which influence the sensory properties, in addition to their toxicity. The formation of bound CC, in craft beers, is favored by the high reactivity of these substances. This work aimed to quantify 15 carbonyl compounds, in free and bound forms, in craft beers using hydrolysis (bound CC only) and derivatization reactions. Acetaldehyde concentrations ranged from 8.83 to 466.1 µg L-1 (free fraction) and 22.47 to 1665 µg L-1 (bound fraction). Other compounds found were acrolein (free + boundmax.: 2897 µg L-1), benzaldehyde (free + boundmax.: 1326 µg L-1), heptanal (free + boundmax.: 1140 µg L-1) and formaldehyde (free + boundmax.: 97.73 µg L-1). Craft beers showed a proportion of up to 76% for CC in the bound form, which can be related to undesirable flavors in beverages. The consumption of craft beers containing freeand bound-CC (especially acrolein) could pose a risk to the health of frequent consumers. (CC process properties toxicity substances 1 forms only reactions 883 8 83 8.8 4661 466 466. L1 L L- fraction 2247 22 47 22.4 166 fraction. . boundmax. boundmax 289 L1, , 132 114 9773 97 73 97.7 L1. 76 form beverages boundCC especially consumers 88 8. 46 224 2 4 22. 16 28 13 11 977 9 7 97.

ABSTRACT This study was conducted to identify the key volatile compounds that characterize whether silage has deteriorated and to investigate the intrinsic link between the key compounds and silage odor. First, silages with different aerobic exposure durations were sampled, and sensory evaluation integrating aerobic stability monitoring was used to distinguish whether the silage had deteriorated. Subsequently, headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) was utilized to determine the relative content of the compounds. Using the relative content of the compounds in each silage as input, relative odor activity value (ROAV) calculations and orthogonal partial least squares discriminant analysis (OPLS-DA) were performed to determine the odor contribution of the compounds and the compounds with significant differences in relative content (based on variable importance for the projection, VIP) between the deteriorated and non-deteriorated silages. Next, the key compounds were identified by combining the conditions of average ROAV (aROAV) ≥ 1 and VIP > 1. Finally, the OPLS algorithm was used to analyze the intrinsic link of key compounds with the silage odor. The results showed that three out of 63 compounds—4-ethyl phenol, eugenol, and ethyl linoleate—were key compounds to characterize whether the silages deteriorated or not. In addition, ortho-guaiacol, 4-ethyl guaiacol, and 2-methoxy-4-vinyl phenol were the specific key compounds for deteriorated silage. Eugenol and ethyl linoleate were correlated with fruity, sour, and spicy odors. In addition, guaiacol, 4-ethylphenol, 4-ethyl guaiacol and 2-methoxy-4-vinyl phenol contributed to roasted, musty, and putrid odors. First sampled Subsequently solidphase solid phase chromatographymass chromatography mass HSSPMEGCMS HS SPME GC MS (HS-SPME-GC-MS input (ROAV OPLSDA DA (OPLS-DA based projection nondeteriorated non Next aROAV (aROAV Finally 6 compounds4ethyl compoundsethyl 4 eugenol linoleatewere not addition orthoguaiacol, orthoguaiacol ortho ortho-guaiacol 4ethyl 2methoxy4vinyl methoxyvinyl 2 methoxy vinyl fruity sour odors 4ethylphenol, 4ethylphenol ethylphenol ethylphenol, 4-ethylphenol roasted musty

Abstract Introduction Children with Autism Spectrum Disorder (ASD) face behavioral, sensory processing, cognitive, and language challenges that affect their ability to perform activities of daily living (ADL) and necessitate access to educational, therapeutic, and health services. The COVID-19 pandemic limited access to these essential services, exacerbating the challenges faced by this vulnerable population due to imposed social distancing measures. Objective To explore the perceptions of parent caregivers of preschoolers with ASD regarding their children’s behavior and performance in ADL during the COVID-19 pandemic. Method This cross-sectional, descriptive study utilized both quantitative and qualitative approaches, interviewing 60 caregivers of preschoolers with ASD. Participants were asked about any observed changes in their child’s behavior and ability to engage in ADL during the pandemic. Child characterization involved the Autism Classification System of Functioning: Social Communication (ACSF:SC), the Pediatric Evaluation of Disability Inventory - Computer Adaptive Test (PEDI-CAT), and the Sensory Profile 2 (SP-2). Interviews were documented, with 15 recorded and transcribed for thematic content analysis. Results Participants included 43 mothers, 15 couples, and two fathers, totaling 60 children, of whom 46 (76.7%) were boys aged between 3 and 5 years (mean age 53.6 ±10.18 months). Caregivers reported changes in behavior and performance in ADL, predominantly noting deterioration. Increases in stereotypic behaviors, rigidity, and hyperfocus were observed, along with decreased participation in ADL. While the presence of caregivers benefited some children, it also led to reported stress, particularly among mothers. Conclusion The study found a predominant trend of deteriorating behavior and performance in ADL among children with ASD during the pandemic, based on caregiver reports. (ASD behavioral processing cognitive (ADL educational therapeutic services COVID19 COVID 19 COVID-1 measures childrens s crosssectional, crosssectional cross sectional, sectional cross-sectional approaches 6 childs child Functioning ACSFSC, ACSFSC ACSF SC , (ACSF:SC) PEDICAT, PEDICAT PEDI CAT (PEDI-CAT) SP2. SP2 SP . (SP-2) documented 1 analysis 4 mothers couples fathers 76.7% 767 76 7 (76.7% mean 536 53 53. 1018 10 18 ±10.1 months. months months) deterioration behaviors rigidity stress reports COVID1 COVID- (ACSF:SC (PEDI-CAT (SP-2 76.7 (76.7 101 ±10. (SP- 76. (76. ±10 (SP (76 ±1 (7 ± (

Resumo Introdução Crianças com Transtorno do Espectro Autista (TEA) podem apresentar questões comportamentais, no processamento sensorial, na cognição e na linguagem, que afetam seu desempenho ocupacional, necessitando de acesso a serviços escolares, terapêuticos e de saúde. O acesso a esses serviços esteve restrito durante a pandemia de COVID-19, tornando essa população particularmente ainda mais vulnerável às restrições sociais impostas à época. Objetivo Descrever a percepção dos pais cuidadores de pré-escolares com TEA acerca do comportamento e desempenho ocupacional de seus filhos durante a pandemia da COVID-19. Método Estudo transversal, descritivo, quantitativo e qualitativo baseado em entrevistas com 60 cuidadores de pré-escolares com TEA. Os participantes responderam à seguinte pergunta: Você está notando alguma diferença no comportamento e desempenho da criança durante a pandemia? Para caracterização das crianças, foram utilizados o Sistema de Classificação de Funcionalidade no Autismo: Comunicação Social (ACSF:SC), o Inventário de Avaliação Pediátrica de Incapacidade - Teste Adaptativo de Computador (PEDI-CAT) e o Perfil Sensorial 2 (SP-2). Todas as entrevistas foram anotadas e 15 delas foram gravadas e transcritas. O material foi submetido à análise temática de conteúdo. Resultados Foram entrevistadas 43 mães, 15 casais e dois pais de crianças com TEA. Das 60 crianças, 46 (76,7%) eram meninos, com idade de 3 a 5 anos (53,6 ±10,18 meses). Os cuidadores perceberam mudanças no comportamento e desempenho ocupacional, com prevalência de relatos de piora. Houve aumento nas estereotipias, rigidez e hiperfoco, bem como menor engajamento nas atividades cotidianas. A presença dos cuidadores beneficiou algumas crianças, mas há relato de estresse, especialmente por parte das mães. Conclusão Houve variação nos relatos, com maior tendência à piora no comportamento e desempenho ocupacional das crianças com TEA. (TEA comportamentais sensorial linguagem escolares saúde COVID19, COVID19 COVID 19, 19 COVID-19 época préescolares pré COVID19. 19. transversal descritivo 6 pergunta Autismo ACSFSC, ACSFSC ACSF SC , (ACSF:SC) PEDICAT PEDI CAT (PEDI-CAT SP2. SP2 SP . (SP-2) 1 transcritas conteúdo 4 mães 76,7% 767 76 7 (76,7% meninos 53,6 536 53 (53, 1018 10 18 ±10,1 meses. meses meses) estereotipias hiperfoco cotidianas estresse COVID1 COVID-1 (ACSF:SC (SP-2 76,7 (76,7 53, (53 101 ±10, COVID- (SP- 76, (76, (5 ±10 (SP (76 ( ±1 (7 ±

ABSTRACT Purpose To identify scientific evidence about (Work-Related Voice Disorder) and risk factors, as well as to point out vocal symptoms, instruments and evaluation methods in spoken voice professionals. Research strategy Integrative literature review carried out in LILACS, SciELO, MEDLINE/PubMed and Scopus databases. Selection criteria Articles with spoken voice professionals, which addressed individual, organizational and/or environmental risk factors linked to symptoms and/or voice disorders, observational studies, fully available, without restriction to language and year of publication. Results 58 papers were included, the largest publication between the years 2014 and 2022, predominantly in Brazil, with emphasis on the teacher. The most used evaluation method was vocal assessment using self-assessment protocols, followed by auditory-perceptual assessment and laryngological examination. The mostly identified risk factors were individual ones, followed by organizational and environmental ones, in addition to sensory and auditory vocal symptoms having been reported. Conclusion The most often self-reported factors were noise, intense voice use, respiratory changes, being female and inappropriate vocal practices. For sensory vocal symptoms, dry throat, throat clearing and vocal fatigue stand out, and for auditory symptoms, hoarseness. WorkRelated Work Related Disorder professionals LILACS SciELO MEDLINEPubMed MEDLINE PubMed databases andor or disorders studies available 5 included 201 2022 Brazil teacher selfassessment self protocols auditoryperceptual perceptual examination ones reported selfreported noise use changes practices hoarseness 20 202 2

RESUMO Objetivo Identificar evidências científicas sobre o distúrbio de voz relacionado ao trabalho e fatores de risco, além de apontar os sintomas vocais, instrumentos e métodos de avaliação em profissionais da voz falada. Estratégia de pesquisa Revisão integrativa da literatura, realizada nas bases de dados LILACS, SciELO, MEDLINE/PubMed e Scopus. Critérios de seleção Artigos com profissionais da voz falada, que abordassem os fatores de riscos individuais, organizacionais e/ou ambientais vinculados aos sintomas e/ou distúrbios de voz, estudos observacionais, disponíveis na íntegra, sem restrição ao idioma e ano de publicação. Resultados Foram incluídos 58 estudos, maior publicação entre os anos de 2014 e 2022, predominantemente no Brasil, em destaque, o professor. O método de avaliação mais utilizado foi autoavaliação com o uso dos protocolos, seguido da avaliação perceptivo-auditiva e do exame laringológico. Os fatores de risco mais identificados foram os individuais, seguidos dos organizacionais e ambientais, além de terem sido relatados os sintomas vocais sensoriais e auditivos. Conclusão Os fatores mais autorreferidos são ruído, uso intenso da voz, alterações respiratórias, ser do gênero feminino e práticas vocais inadequadas. Quanto aos sintomas vocais sensoriais, destacam-se garganta seca, pigarro e fadiga vocal, e quanto aos auditivos, rouquidão. falada literatura LILACS SciELO MEDLINEPubMed MEDLINE PubMed Scopus individuais eou ou observacionais íntegra 5 201 2022 Brasil destaque professor protocolos perceptivoauditiva perceptivo auditiva laringológico auditivos ruído respiratórias inadequadas destacamse destacam se seca vocal rouquidão 20 202 2

Abstract Objective Identify clinical-functional factors associated to the risk of falls, assessed by Mini-BESTest in older adults with type 2 diabetes mellitus (T2DM). Method This cross-sectional study. A total of 145 older adults aged ≥60 years were evaluated through sociodemographic variables (sex, age group, married, education level, general health status hearing and vision), Mini-BESTest, Mini-Mental State Examination (MMSE), Geriatric Depression Scale (GDS-15) and dual-task Timed Up and Go Test (TUG) Multiple logistic regression model was used. Results The sensory orientation domain presented the highest average score, followed by the gait stability, anticipatory postural adjustments and postural responses domains. Factors associated to the risk of falls in older adults are: poor/very poor visual perception OR 3.40 (1.50-7.72); have respiratory diseases OR 8.00 (1.32-48.46); feeling dizzy OR 2.53 (1.10-5.80); and TUGT (dual task) time equal to or greater than 13.5 seconds OR 3.31 (1.03-10.64). Conclusion Older adults in this study presented impaired postural balance, mainly in the postural responses domain. The knowledge of the factors associated with the risk of falls in older adults with T2DM allows for better guidance in prevention, assessment and intervention, in order to minimize the occurrence of falls and maintain or optimize postural balance. Several factors influenced this outcome, such as overweight, low physical activity and education, several comorbidities, polypharmacy, T2DM diagnosis for more than ten years, negative perception of general health and vision, and depressive symptoms. clinicalfunctional clinical functional MiniBESTest Mini BESTest T2DM. TDM . T DM (T2DM) crosssectional cross sectional 14 60 ≥6 sex, sex (sex group married level vision , vision) MiniBESTest, BESTest, MiniMental Mental MMSE, MMSE (MMSE) GDS15 GDS 15 (GDS-15 dualtask dual task TUG (TUG used score stability domains are poorvery very 340 3 40 3.4 1.507.72 150772 1.50 7.72 1 50 7 72 (1.50-7.72) 800 8 00 8.0 1.3248.46 1324846 1.32 48.46 32 48 46 (1.32-48.46) 253 53 2.5 1.105.80 110580 1.10 5.80 10 5 80 (1.10-5.80) 135 13 13. 331 31 3.3 1.0310.64. 1031064 1.03 10.64 03 64 (1.03-10.64) balance prevention intervention outcome overweight comorbidities polypharmacy symptoms (T2DM 6 ≥ (MMSE GDS1 (GDS-1 34 4 3. 507 1.507.7 15077 150 1.5 772 7.7 (1.50-7.72 0 8. 3248 1.3248.4 132484 132 1.3 4846 48.4 (1.32-48.46 25 2. 105 1.105.8 11058 110 1.1 580 5.8 (1.10-5.80 33 0310 1.0310.64 103106 103 1.0 1064 10.6 (1.03-10.64 (GDS- 1.507. 1507 1. 77 7. (1.50-7.7 324 1.3248. 13248 484 48. (1.32-48.4 1.105. 1105 11 58 5. (1.10-5.8 031 1.0310.6 10310 106 10. (1.03-10.6 (GDS 1.507 (1.50-7. 1.3248 1324 (1.32-48. 1.105 (1.10-5. 1.0310. 1031 (1.03-10. (1.50-7 1.324 (1.32-48 (1.10-5 1.0310 (1.03-10 (1.50- (1.32-4 (1.10- 1.031 (1.03-1 (1.50 (1.32- (1.10 (1.03- (1.5 (1.32 (1.1 (1.03 (1. (1.3 (1.0 (1 (

Resumo Objetivo Identificar os fatores clínico-funcionais associados ao risco de quedas, avaliado pelo Mini-BESTest, em idosos com diabetes mellitus tipo 2 (DM2). Método Trata-se de um estudo transversal. Um total de 145 idosos com idade =60 anos foram avaliados por meio das variáveis sociodemográficas (sexo, faixa etária, estado civil, nível de educação e percepção geral da saúde, audição e visão) Mini-BESTest, Mini-Mental State Examination (MMSE), Escala de Depressão Geriátrica (GDS-15) e o teste Timed Up and Go (TUG) (dupla tarefa). Foi utilizado um modelo de regressão logística múltipla. Resultados O domínio de orientação sensorial apresentou a pontuação média mais elevada, seguido pelos domínios estabilidade na marcha, ajustes posturais antecipatórios e respostas posturais. Os fatores associados ao risco de quedas em idosos foram: percepção visual ruim/muito ruim OR 3.40 (1,50-7,72); presença de doenças respiratórias OR 8.00 (1,32-48,46); sensação de tontura OR 2.53 (1,10-5,80); e tempo do teste Timed Up and Go (TUG) (dupla tarefa) igual ou superior a 13,5 segundos OR 3.31 (1,03-10,64). Conclusão Os idosos deste estudo apresentaram um equilíbrio postural comprometido, principalmente no domínio das respostas posturais. O conhecimento dos fatores associados ao risco de quedas em idosos com DM2 permite uma orientação mais eficaz na avaliação, prevenção e intervenção, visando minimizar a ocorrência de quedas e preservar ou otimizar o equilíbrio postural. Diversos fatores influenciaram esse resultado, tais como sobrepeso, baixa atividade física e nível educacional, várias comorbidades, polifarmácia, diagnóstico de DM2 por mais de dez anos, percepção negativa da saúde geral e da visão, e sintomas depressivos. clínicofuncionais clínico funcionais MiniBESTest, MiniBESTest Mini BESTest, BESTest Mini-BESTest DM2. DM . (DM2) Tratase Trata se transversal 14 60 =6 sexo, sexo (sexo etária civil visão MiniMental Mental MMSE, MMSE , (MMSE) GDS15 GDS 15 (GDS-15 TUG (TUG dupla tarefa. tarefa múltipla elevada marcha ruimmuito muito 340 3 40 3.4 1,507,72 150772 1,50 7,72 1 50 7 72 (1,50-7,72) 800 8 00 8.0 1,3248,46 1324846 1,32 48,46 32 48 46 (1,32-48,46) 253 53 2.5 1,105,80 110580 1,10 5,80 10 5 80 (1,10-5,80) 135 13 13, 331 31 3.3 1,0310,64. 1031064 1,03 10,64 03 64 (1,03-10,64) comprometido avaliação intervenção resultado sobrepeso educacional comorbidades polifarmácia depressivos (DM2 6 = (MMSE GDS1 (GDS-1 34 4 3. 507 1,507,7 15077 150 1,5 772 7,7 (1,50-7,72 0 8. 3248 1,3248,4 132484 132 1,3 4846 48,4 (1,32-48,46 25 2. 105 1,105,8 11058 110 1,1 580 5,8 (1,10-5,80 33 0310 1,0310,64 103106 103 1,0 1064 10,6 (1,03-10,64 (DM (GDS- 1,507, 1507 1, 77 7, (1,50-7,7 324 1,3248, 13248 484 48, (1,32-48,4 1,105, 1105 11 58 5, (1,10-5,8 031 1,0310,6 10310 106 10, (1,03-10,6 (GDS 1,507 (1,50-7, 1,3248 1324 (1,32-48, 1,105 (1,10-5, 1,0310, 1031 (1,03-10, (1,50-7 1,324 (1,32-48 (1,10-5 1,0310 (1,03-10 (1,50- (1,32-4 (1,10- 1,031 (1,03-1 (1,50 (1,32- (1,10 (1,03- (1,5 (1,32 (1,1 (1,03 (1, (1,3 (1,0 (1 (