No abstract

Avaliação físico-química de uma bebida à base de kefir saborizada com pequi Physical and chemical evaluation of a pequi taste kefir drink

Purpose Environmental data for steel products are generally proposed at a continental or a global scale. The question we are tackling here is: does the fact that steel as a global market necessarily reduces the need for national data? Methods In this study, the environmental impact of reinforcing steel sold in France is evaluated. To do so, a specific environmental inventory is adapted from Ecoinvent database. CML method is used for impact calculation and both methods "recycled content" as well as "end of life recycling approach" are tested. Results and discussion This study shows that there is a specificity of reinforcing steel products sold in France compared to European value. It is due to the fact that reinforcing steel is mainly made with recycled steel as the market growth for construction product in France is limited allowing a very high recycled content. This result is not sensitive neither to the allocation method used for recycling (cut-off approach or system expansion) nor to transport distance and electricity country mix used. Conclusions The result of this study can be used with confidence in every construction site work located on the French territory. Furthermore, the present study advocates for an adaptation of global database to local context defined by a specific industrial sector and a geographic region even for product such as steel that may be considered as a first approximation as a global product.

This article aims to demonstrate the effectiveness of the university's Wi-Fi stored data in supporting campus resilience enterprises associated with university innovation. These data are generated by processes of device authentication in the access points distributed across the campus. Each log file associates user identification, location, and time and represents a powerful resource, but carries remarkable risks for users' privacy. The great challenge is how to measure, communicate, and make feasible this significant resource potential. Through

Cowpea is a very important food for the populations of the North and Northeast regions of Brazil, representing an excellent source of proteins and minerals. The purpose of this study was to evaluate the potential of 100 cowpea genotypes for biofortifi cation of iron, zinc, and proteins, and cooking quality of the grain. The iron and zinc contents were analyzed by x-ray fl uorescence spectrometry; protein content was based on nitrogen determination, using the Kjeldahl method; and cooking quality was assessed using an electric pressure cooker and Mattson cooker. The superiority of genotypes for iron, zinc, proteins, and cooking quality was carried out using the nutritional quality and cooking index. The iron content ranged from 3.58 to 6.06 mg 100 g -1 , with an overall average of 4.66 mg 100 g -1 , while the zinc content between 2.35 and 4.57 mg 100 g -1 and average of 3.31 mg 100 g -1 . Protein range ranged from 20.82 to 26.92 g 100 g -1 and an average of 24.30 g 100 g -1 . The percentage of cooked grains ranged from 20 to 98%, with an average of 68.7%. The line MNC11-1023E-28 has the best profi le of nutritional and cooking quality, showing potential as a food to meet consumer demands and reverse iron and zinc defi ciency in the Brazilian population.