The possibility of varying beer formulations is acquired by variations in beverage production and the usage of different ingredients such as wheat, rice, corn, rye, cassava, honey, fruits, and others. Consequently, this work aimed to develop artisanal beers adding rice flakes and soursop pulp as adjuncts. Four artisanal beer formulations were elaborated, evaluating the following parameters: °Brix, pH, density, alcohol content, total acidity, real extract, primitive extract, color and sensory acceptability. Results revealed that the samples were in accordance with the standards established by legislation. In the sensory analysis through the acceptance test, both pure malt beer and adjunct formulations exposed good acceptance in relation to the analyzed attributes. Regarding the beer formulations development, the results were satisfactory, ensuring quality artisanal beer varieties.

<p style="margin: 0cm 0cm 0pt; text-align: justify;"><span style="font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman';"><span style="font-size: medium;">Lesões cutâneas surgem após trauma tecidual, no caso de danos extensos é importante o auxílio terapêutico para acelerar processo cicatricial, visto que este apresenta-se lento. As queimaduras dérmicas promovem lesão térmica, focais, multifocais ou extensas, e podem ser de primeiro, segundo ou terceiro grau. Este relato objetiva abordar o caso de uma cadela, SRD, que apresentou lesões de pele por queimadura de primeiro e segundo grau, acometendo língua, com 50% da área prejudicada, dorso, ventre abdominal, axilar e coxins plantares. Animal apresentava disfagia, hiporexia, apatia, dor severa nos primeiros dias de tratamento. Tratada com antibióticos, anti-inflamatórios e analgésicos sistêmicos e tópico com higienização das feridas e aplicação pomada cicatrizante. Animal teve total cicatrização com 121 dias.</span></span></p>

ResumoDuas dietas foram avaliadas, uma controle (T1), com adição de 40 mL de solução hidroalcoólica a cada kg de ração e outra (T2), com adição de 40 mL do produto Homeopático a cada kg de ração em tilápias do Nilo. Foram distribuídos 200 peixes em 10 aquários, totalizando 20 animais em cada aquário, onde permaneceram por 63 dias. Foi realizado o monitoramento dos parâmetros físicos e químicos da água, desempenho dos animais, determinação da composição centesimal e a composição de ácidos graxos em cabeças de tilápia do Nilo. Não houve diferença estatística significativa entre os tratamentos em relação aos parâmetros da água, desempenho, determinação de umidade, cinzas, proteína bruta, lipídios totais. As tilápias do Nilo que receberam o produto homeopático incorporado na ração apresentaram a razão AGPI/AGS superior ao do tratamento controle, apresentado diferença significativa. As cabeças das tilápias analisadas constituem uma excelente fonte de lipídios totais.Palavras-chave: Homeopatia, Aquicultura, Tilápia do Nilo, Desempenho, Ácidos graxos. AbstractTwo diets were evaluated, one control (T1), with the addition of 40 ml of hydroalcoholic solution to each kg of feed and other (T2) with 40 ml of the homeopathic product every kg of feed in Nile tilapia. 200 fish were distributed in 10 water tanks, totaling 20 animals in each of the boxes, where they remained for 63 days. During the experiment was carried out monitoring of the physical and chemical parameters of water, animal performance, determine the chemical composition and fatty acid composition in heads of Nile tilapia. there was no significant statistical difference between treatments in relation to physical and chemical water parameters, performance, moisture determination, ash, crude protein, total lipids. The Nile tilapia that received the homeopathic product incorporated in the feed showed the PUFA / SFA ratio higher than the control treatment presented significant difference. The heads of analyzed tilapia are an excellent source of total lipids.

Soybean and corn oils are among the most popular vegetable oils, and are ingredients which are widely used in cooking and in the food industry. These oils contain many unsaturated fatty acids such as oleic, linoleic and linolenic acids, which makes them easily oxidized by oxygen. Extensive efforts are being made to prevent or minimize vegetable oil oxidation through the development of antioxidants. Phenolic antioxidants which are present in some extracts can be used as food additives to prevent lipid oxidation. In this study chromatographic analyses (HPLC and GC) of the Pluchea quitoc hydroalcoholic extract were performed. The content of phenolic compounds by the Folin-Ciocalteau method and the antioxidant properties against radicals 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) were also evaluated. The effect of samples prepared with soybean and corn oils enriched with Pluchea quitoc hydroalcoholic extract was determined and compared with samples of these oils which were free of antioxidants and with samples containing the synthetic antioxidant BHT. The results showed potential for application of the extract. A high content of phenolic compounds (314 milligrams of gallic acid equivalents (GAE)/g of extract) and good IC50 values were detected for the inhibition of the radicals DPPH and ABTS (13.2 µg·mL-1 and 5.6 µg·mL-1). In the evaluation of the oxidative stability of the oils enriched with this extract, it was found that at 1% concentration it was possible to obtain values of induction period (IP) close to the samples with added BHT.