Resistance of Bt and Non-Bt Soybean Cultivars Adapted to Novel Growing Regions of Brazil to Chrysodeixis includens and Spodoptera frugiperda.

Soybean is a highly valuable commodity crop for Brazil's economy. However, it faces significant threats from the attack of a complex of lepidopteran pests, particularly Chrysodeixis includens (Walker) and Spodoptera frugiperda (J. E.

Neem-Extract Formulation on Hypothenemus hampei Preference and Performance in Arabica Coffee Fruits and Artificial Diet.

Coffee berry borer (CBB) Hypothenemus hampei is a major biotic threat to coffee production worldwide. Studies have reported negative effects on CBB by oil-based formulations of neem (Azadirachta indica), but little information is available for other neem-extract formulations. This study evaluated CBB preference and performance in arabica coffee fruits and artificial diet treated with a neem-extract formulation (Openeem Plus®) in the field and laboratory conditions.

Body Part Selection for Size Classification of Two Trichogramma Species.

Body size is an important morphological characteristic that covaries with the quality of parasitoids and predators. Data show that the larger the organism is, the better the biological parameters and the host location by natural enemies in the field. The standard way of evaluating the size of parasitoids of the genus Trichogramma (Hymenoptera: Trichogrammatidae) is by measuring the tibia, but using only one body part to estimate the size of organisms can lead to miscalculations.

Integration of metabolomics and transcriptomics data to further characterize Gliricidia sepium (Jacq.) Kunth under high salinity stress.

Soil salinity is one abiotic stress that threatens agriculture in more than 100 countries. Gliricidia [Gliricidia sepium (Jacq.) Kunth] is a multipurpose tree known for its ability to adapt to a wide range of soils; however, its tolerance limits and responses to salt stress are not yet well understood.

Temporal profile of flavor enhancers MAG, MSG, GMP, and IMP, and their ability to enhance salty taste, in different reductions of sodium chloride.

We evaluated the temporal profile of the flavor enhancers monosodium glutamate (MSG), disodium inosinate (IMP), disodium guanylate (GMP), and monoammonium glutamate (MAG). We also evaluated the ability of these flavor enhancers to enhance salty taste in solutions containing different reductions of sodium chloride. Four experiments were conducted using Central Composite Rotational Design (CCRD) with focus on two objectives: concentration of flavor enhancers (0% to 1%) and reduction of sodium chloride content (0% to 100%).

Factors associated with consumer perception and conduct toward certified beef from Brazil.

The aims of this study were to establish a relationship between consumers' socioeconomic aspects, key meat attributes, and consumer perception and conduct toward traced beef in Brazil. The authors applied a structured form in 52 supermarkets in eight Brazilian cities, through interviews with 2.949 consumers, in 2012.

Berry Jelly: Optimization Through Desirability-Based Mixture Design.

Berries are among the nutritionally richest fruits and the mixing of these fruits can originate products with peculiar characteristics and added value, since the fruit mixture allows adding nutritional and sensory value to the final product. Thus, in this study we aimed to optimize a mixed berry jelly formulation of red fruit (blackberry, blueberry, and strawberry), through the mixture design, desirability function, and response surface methodology. The fruit mixture influenced the physical-chemical, sensory, and nutritional characteristics of mixed jelly, and it was observed that the mixture of two or more fruits may increase the acceptance of the product and even its nutritional value.

Influence of the Addition of Minced Fish on the Preparation of Fish Sausage: Effects on Sensory Properties.

In this study, we evaluated the effect of minced fish (MF) inclusion on the acceptance of tilapia sausages. One hundred consumers participated in the sensory acceptance test in relation to the attributes appearance, color, aroma, flavor, texture, overall impression, and purchase intent. The tests were conducted using the same composition of ingredients, varying only the raw material (MF and fillet), resulting in 5 different formulations.

Influence of Subtropical Region Strawberry Cultivars on Jelly Characteristics.

At the end of the production period of strawberries grown in subtropical regions, postharvest durability is severely diminished due to rising temperatures which compromises the commercialization of fresh fruit. An ideal option would be to process strawberries in the form of preserves, jams, and jellies. Along this line it becomes extremely important to conduct a survey of which cultivars grown in subtropical regions are more suitable for processing in the form of jelly, as well as to understand what the consumer profile is for this product.

Preparation and Characterization of Nanocomposites from Whey Protein Concentrate Activated with Lycopene.

The production and characterization of nanocomposites based on whey protein concentrate (WPC) and montmorilonite (MMT) incorporated with lycopene as a functional substance is presented and discussed as an alternative biomaterial for potential uses in foodstuff applications. A full factorial design with varying levels of MMT (0% and 2% in w/w) and lycopene (0%, 6%, and 12% in w/w) was used. Color, light transmission, film transparency, moisture, density, solubility, water vapor permeability, and antioxidant activity of the resulting materials were evaluated.

Prebiotic Low Sugar Chocolate Dairy Desserts: Physical and Optical Characteristics and Performance of PARAFAC and PCA Preference Map.

The addition of prebiotic and sweeteners in chocolate dairy desserts opens up new opportunities to develop dairy desserts that besides having a lower calorie intake still has functional properties. In this study, prebiotic low sugar dairy desserts were evaluated by 120 consumers using a 9-point hedonic scale, in relation to the attributes of appearance, aroma, flavor, texture, and overall liking. Internal preference map using parallel factor analysis (PARAFAC) and principal component analysis (PCA) was performed using the consumer data.

Describing Quality and Sensory Attributes of 3 Mango (Mangifera indica L.) Cultivars at 3 Ripeness Stages Based on Firmness.

To determine the ideal ripening stage for consumption of the mango cultivars, "Ataulfo," "Haden," and "Tommy Atkins"; fruits at 3 flesh firmness levels (ripeness stages) were evaluated by a trained panel using descriptive analysis after instrumental measurements were made. After harvest, all fruits were ripened to allow softening and quality and sensory attribute changes. Ripening changes during softening of Ataulfo mangos were expressed by a characteristic increase in the perception of "tropical fruit" and "peach" aromas, an increase in "juiciness," "sweetness," and "tropical fruit" flavor, while "fibrousness," "chewiness," and "sourness" decreased.

Optimization of Low Sodium Salts Mix for Shoestring Potatoes.

Several studies have shown the close relationship between the sodium consumption and health problems such as hypertension and cardiovascular disease. Thus, the demand for products with reduced sodium content, but with sensory quality, is increasing every day. In this context, this study aimed to optimize a low sodium salts mix using sodium chloride, potassium chloride, and monosodium glutamate to the development of shoestring potatoes with low sodium content and high sensory quality, through mixture design and response surface methodology.

Manipulation of Omega-3 PUFAs in Lamb: Phenotypic and Genotypic Views.

A number of studies have shown that dietary omega-6 and omega-3 long-chain fatty acids can be incorporated into muscle tissue of ruminants despite the biohydrogenation of dietary fatty acids in the rumen. The main focus of this review is on eicosapentaenoic (20:5n-3) and docosahexaenoic (22:6n-3) fatty acids because health authorities around the world consider the sum of these fatty acids as the basis of classifying a food as a source or good source of omega-3 polyunsaturated fatty acids (PUFAs). A high proportion of polyunsaturated fatty acids are hydrogenated in the rumen, leading to a higher concentration of 18:0, but some escapes the rumen to be absorbed intact by the small intestine.

Chemical Composition, Sensory Properties, Provenance, and Bioactivity of Fruit Juices as Assessed by Chemometrics: A Critical Review and Guideline.

The use of univariate, bivariate, and multivariate statistical techniques, such as analysis of variance, multiple comparisons of means, and linear correlations, has spread widely in the area of Food Science and Technology. However, the use of supervised and unsupervised statistical techniques (chemometrics) in order to analyze and model experimental data from physicochemical, sensory, metabolomics, quality control, nutritional, microbiological, and chemical assays in food research has gained more space. Therefore, we present here a manuscript with theoretical details, a critical analysis of published work, and a guideline for the reader to check and propose mathematical models of experimental results using the most promising supervised and unsupervised multivariate statistical techniques, namely: principal component analysis, hierarchical cluster analysis, linear discriminant analysis, partial least square regression, k-nearest neighbors, and soft independent modeling of class analogy.

Evaluation of the jelly processing potential of raspberries adapted in Brazil.

Unlabelled: Generally raspberry products as jams, jellies, and preserves are made with red raspberry, however, yellow raspberry and especially black raspberry are also fruits adapted in Brazil, presenting even better productivity and quality. Thus, the aim of this study was to evaluate the processing potential of other varieties of raspberry, but the red, in the preparation of jellies through mixture design and response surface methodology (RSM). These techniques were used to optimize the following 3 variables: yellow (Golden Bliss cultivar, Rubus idaeus), black (Rubus niveus), and red raspberries (Batum cultivar, Rubus idaeus) to formulate a mixed raspberry fruit jelly through sensory evaluations.

Chemical, physical-chemical, and sensory characteristics of lychee (Litchi chinensis Sonn) wines.

Unlabelled: Four lychee (Litchi chinensis Sonn) wines (prepared with 3 yeast strains [UFLA CA11, UFLA CA1183, and UFLA CA1174]) and a spontaneous fermentation (SPON) were done in order to add value to the fruit while preventing waste arising from the short shelf life of lychee. The fermentation was monitored daily by analyzing the soluble solids, pH, acidity, ethanol, and sugar. At the end of fermentation, the wines were subjected to chemical, physical-chemical, and sensory analysis.

Optimization of fermentation conditions for production of the jabuticaba (Myrciaria cauliflora) spirit using the response surface methodology.

Unlabelled: The jabuticaba tree (Brazilian grape tree) is a tree native to Brazil that belongs to the Myrtaceae family. The jabuticaba fruit is used in some regions of Brazil to produce juices, jams, wine, and ice cream. In this work, the fermentation conditions (temperature and °Brix) for producing jabuticaba distillate were optimized using the response surface methodology (RSM).

In situ inhibition of Escherichia coli isolated from fresh pork sausage by organic acids.

The main aim of this study was to evaluate the inhibitory effect of different concentrations of organics acids citric, lactic, acetic, and propionic on E. coli isolated from pork sausage. Two experiments were performed in vitro, respectively: agar disc diffusion and minimum inhibitory concentration (MIC) determination.

Effect of co-inoculation of Saccharomyces cerevisiae and Lactobacillus fermentum on the quality of the distilled sugar cane beverage cachaça.

Unlabelled: The effect of Lactobacillus fermentum in co-inoculation with Saccharomyces cerevisiae UFLA CA11 on the quality of cachaça (sugar cane spirit) was evaluated. The co-inoculation was first evaluated in flask fermentation, and subsequently, yeast and bacteria were co-cultured at approximately 10(5) CFU/mL and 10(8) CFU/mL, respectively, in 4 consecutive batches. L.