Xylitol production by Debaryomyces hansenii NRRL Y-7426 was performed on synthetic medium varying the initial xylose concentration between 50 and 300 g/L. The experimental results of these tests were used to investigate the effect of substrate level on xylose consumption by this yeast. Satisfactory values of product yield on substrate (0.74-0.83 g/g) as well as volumetric productivity (0.481-0.694 g/L x h) were obtained over a wide range of xylose levels (90-200 g/L), while a worsening of kinetic parameters took place at higher concentration, likely due to a substrate inhibition phenomenon. The metabolic behavior of D. hansenii was studied, under these conditions, through a carbon material balance to estimate the fractions of xylose consumed by the cell for different activities (xylitol production, biomass growth, and respiration) during the lag, exponential, and stationary phases.

This paper deals with the effects of changes in the amounts of ingredients added to a biscuit dough on its rheological behaviour

O presente trabalho tem o objetivo de demonstrar a possibilidade de condenação por danos morais nas hipóteses de improbidade administrativa, através da interpretação da legislação e da jurisprudência brasileira acerca da responsabilidade civil e das sanções previstas para as condutas ímprobas, em especial na Lei nº 14.230/2021 que alterou a Lei nº 8.429/1992. Foram examinadas as divergências doutrinárias sobre o tema, bem como a existência de respaldo para a configuração de violação aos direitos transindividuais, a fim de que sejam dirimidas eventuais dúvidas nesse sentido. Por meio de uma abordagem hipotético-dedutiva, com pesquisa documental e bibliográfica, demonstrou-se a possibilidade de atos de improbidade administrativa serem passíveis de reparação por parte do agente público e/ou particulares ímprobos por lesão moral coletiva, sem que haja prejuízo às demais penalidades previstas em lei nas outras esferas.

Cohesiveness is one of the most important characteristics of grain to obtain high-quality pasta. It is strictly linked to the rheological properties of dough, in which gluten network confines starch, avoiding the end product to become gluey after boiling. The present rheological study was performed using a Chopin alveograph, that is a non-conventional mechanical equipment suitable to monitor very low biaxial strains. This work aims at evaluating the reliability and reproducibility of the UNI 10453 rheological standard method. A mathematical model is also proposed to investigate the dependence either of the alveographic indexes or the strain energy on grain composition in wheat grain blends.