Physicochemical and Sensory Characteristics of a Chagalapoli Fruit () Beverage Fermented Using .

Chagalapoli fruit () is similar to (berries) with high-polyphenol content. The objective of this study was to evaluate the physicochemical properties of Chagalapoli fruit and to determine the conditions for the preparation of a fermented beverage using yeast, evaluating the impact on sensory properties. The fermentation process lasted 4 days at 27°C, with absence of light and a fixed pH of 3.

Correlation between skinfold thickness and bioelectrical impedance analysis for the evaluation of body composition in patients on dialysis.

Introduction: Patients on dialysis have important changes in body composition.

Objectives: To determine the correlation between skinfold thickness (SKF) and bioimpedance analysis (BIA) for estimating fat mass (FM) and lean body mass (LBM) in patients undergoing hemodialysis (HD) and peritoneal dialysis (PD).

Methods: Cross-sectional study.

The grade-response relation between severity of peritonitis and serum cytokine concentrations explains Mannheim Peritonitis Index threshold.

Aim: To explore the gradient between the acute-phase response (APR) and peritonitis of differing severity.

Methods: In 202 patients with peritonitis, we determined serum concentrations of interleukin (IL)-6, IL-10, IL-13, tumor necrosis factor (TNF)-alpha, and C-reactive protein (CRP). The severity of peritonitis was graded in accordance with the Mannheim Peritonitis Index (MPI).