Aflatoxin Contamination of Various Staple Foods from Angola and Mozambique.

Aflatoxins constitute a significant risk in staple foods produced in African countries. This research aimed to analyze the total aflatoxin (AFT) contamination of various staple foods in Angola and Mozambique. A total of 233 samples of corn, peanuts, beans, rice, and cassava flour collected from farmers or local markets from the province of Cuanza Sul, Angola, and the provinces of Gaza and Inhambane, South Mozambique, were analyzed for the presence of AFT using the lateral flow strip method via AgraStrip Pro WATEX (Romer).

Circulation of ideas about schizophrenia within the psychiatric context of Rio de Janeiro in the 1910s and 1920s.

The article examines the circulation of the schizophrenia category in debates and psychiatric spaces in Rio de Janeiro at the beginning of the twentieth century. It analyzes this category in the scientific exchange between Eugen Bleuler and Ernst Kretschmer - observing correspondences between psychodynamic and constitutionalist theories in the European context - and then pursues its use in the Observation Pavilion of the Hospício Nacional de Alienados, in articles and scientific meetings. We investigated how its circulation was simultaneous in scientific and assistance spaces.

Chemodiversity of Roscoe rhizome essential oil at different drying times.

Ginger (), a globally distributed plant, is widely used in the industry for its flavourings, seasonings, and beverages. However, maintaining its quality and volatile components during processing has posed a challenge. This study, therefore, aimed to assess the impact of drying time (24, 48, and 72h) in a circulation oven at 40 °C on the chemical composition and yield of fresh and dried ginger.

Fish Fillet Analogue Using Formulation Based on Mushroom () and Enzymatic Treatment: Texture, Sensory, Aromatic Profile and Physicochemical Characterization.

The growing demand for alternative sources of non-animal proteins has stimulated research in this area. Mushrooms show potential in the innovation of plant-based food products. In this study, the aim was to develop prototype fish fillets analogues from mushrooms applying enzymatic treatment (β-glucanase and transglutaminase-TG).