Abstract Milk is a key food worldwide prone to mycotoxins contamination. Lactobacillus plantarum and prebiotics detoxification ability was evaluated by a Plackett-Burman Design considering the reduction of aflatoxin B1 (AFB1) and its bioaccessibility in artificially contaminated ultra-high temperature cow milk. Six variables were evaluated: AFB1 concentration (from 5.0 to 10.0 μg L−1); incubation time (0 to 6 h); and inulin, oligofructose, β-glucan, and polydextrose concentrations (from 0.00 to 0.75%). The reduction in AFB1 ranged from 0% to 55.85% and in vitro bioaccessibility from 15.62% to 51.09%. The greatest reduction in AFB1 occurred by adding L. plantarum combined with inulin, oligofructose and β-glucan. The greatest reduction in bioaccessibility occurred by adding inulin or oligofructose and L. plantarum with a 10.0 μg L−1 AFB1 concentration. A sharp reduction in AFB1 was accompanied by higher bioaccessibility rates, and in this case, bioaccessibility is considered the main factor to ensure a low AFB1 absorption by the body. The best experimental condition was 10.0 µg L-1 AFB1, added of L. plantarum and inulin or oligofructose (0.75%), ensuring > 16% final bioaccessibility. Such results represent a safe AFB1 decontamination level for milk.

Resumo Objetivo: Este artigo tem como objetivo verificar a influência das relações de cooperação no desempenho das empresas do setor supermercadista, comparando as empresas associadas às redes com empresas não associadas. Metodologia: O método de pesquisa utilizado foi uma pesquisa survey com 31 empresas. Resultados: Os resultados indicam que as relações de cooperação com os fornecedores têm impacto positivo no desempenho das empresas, ao passo que as relações de cooperação com os concorrentes e com as instituições locais não influenciam no desempenho. Ademais, verifica-se que não existe relação entre a participação em uma rede de cooperação e a obtenção de um desempenho superior. Contudo, as empresas associadas às redes apresentaram melhores relações de cooperação com os fornecedores, o que impacta positivamente no desempenho. Portanto, as empresas associadas às redes possuem vantagens competitivas em relação às empresas não associadas às redes. Contribuições: As relações de cooperação com fornecedores podem fornecer benefícios, como a redução de custos logísticos, melhoria na carteira de produtos, melhor negociação de preços e prazos e parceria para realização de estratégias de marketing, entre outros. Assim, a competitividade das empresas do setor supermercadista é aumentada.

Abstract Purpose: This article aims to investigate the influence of cooperative relations in the performance of companies in the supermarket sector, comparing the companies associated networks with companies not associated. Design/methodology/approach: The research method employed was a survey research with 31 companies. Findings: The results indicate that the cooperative relationships with suppliers have a positive impact on companies of performance, while the cooperative relationships with competitors and local institutions do not influence the performance. Moreover, it appears that there is no relationship between participation in a network of cooperation and achieving superior performance. However, companies linked to the network present better cooperative relationships with suppliers, which positively impacts the performance and therefore have competitive advantages over companies not associated to networks. Originality/value: The cooperative relationships with suppliers can provide benefits such as reducing logistics costs, improved product portfolio, better negotiating prices and terms, partnership for conducting marketing strategies among others, thus increasing the competitiveness of companies in the supermarket sector.

The objective of this study was to evaluate the effect of the addition of oatmeal and palm fat in the elaboration of biscuits with added L-leucine and calcium in order to develop a product for sarcopenia in the elderly. The biscuits, or cookies, were elaborated applying a central composite rotational design with surface response methodology, and the significant linear, quadratic and interaction terms were used in the second order mathematical model. Physical, physicochemical and sensory analyses were performed by a trained panel. Based on the best results obtained, three cookie formulations were selected for sensory evaluation by the target group and physicochemical determinations. The formulations with the highest sensory scores for appearance and texture and medium scores for color and expansion index were selected. The addition of calcium and leucine increased significantly the concentration of these components in the biscuits elaborated resulting in a cookie with more than 30% of DRI (Dietary Reference Intake) for calcium and leucine. The formulations selected showed high acceptance by the target group; therefore, they can be included in the diet of elderly with sarcopenia as a functional food.