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Objetivo: Analisar os efeitos de protocolos de desmame da VM em pacientes críticos. Método: Tratou-se de uma revisão de literatura realizada nas bases de dados Lilacs, SciELO e MEDLINE, envolvendo artigos publicados entre 2012 e 2017, utilizando-se os descritores “protocolo”, ventilação mecânica” e “desmame” e suas variantes na língua inglesa, além do descritor boleriano “AND”. Resultados: Foram encontrados 156 artigos respeitando-se os critérios de inclusão, restando 10 artigos após aplicação dos critérios de exclusão. A maioria dos artigos encontrados (80%) estavam escritos em língua inglesa, 60% dos artigos realizaram TRE com tubo T e a maioria dos trabalhos utilizou como preditores de sucesso, principalmente, o Índice de Respiração Rápida e Superficial e a pressão inspiratória máxima. Conclusões: A utilização de protocolos de desmame para liberação da VM de pacientes críticos adultos reduz taxas de reintubação e da falha de desmame e diminui a duração da VM, com consequente redução nas complicações decorrentes da VM prolongada.

This systematic review aimed to list the functional properties attributed to collagen obtained from tilapia in scientific studies. The results showed that the antioxidant property is related to the form in which the collagen is presented and the method of antioxidant activity evaluation. It was observed a greater antioxidant activity in the collagen hydrolysate extract obtained from the skin, which plays an important role in the skin chronological aging and in the inhibitory capacity of the photoaging. The functional properties of tilapia collagen hydrolysate should be the object of future analysis in order to complement this research, before integrating them into the list of food or ingredients applicable to the food industry.

Sugarcane (Saccharum officinarum L.) is a product grown in different regions of Brazil and has great importance for the country's economy, being used in the production of sugar and alcohol. As a final result of the production of the sugar and alcohol sector, sugarcane bagasse has been studied as an alternative application in different areas, among them, in food science. Thus, the study aimed to analyze the quality parameters of the sugarcane bagasse flour. The samples were subjected to drying in an air circulation oven at different temperatures (50ºC, 55ºC and 60ºC). With the flours obtained by drying the bagasse, the physical-chemical and chemical composition parameters were determined (AOAC, 2005). The dehydrated flour at a temperature of 55ºC demonstrated better stability in terms of loss of mass during drying. Flours showed higher yield in the granulometry of the base (<0.425mm), regardless of drying temperatures. In the parameters of proximate composition, the flours showed moisture (3.96% to 5.35%), proteins (0.93% to 1.55%), lipids (0.16% to 0.65%), carbohydrates (92.30% to 93.61%) and energy value (376.86% to 384.08%). In the process of dehydrating sugarcane bagasse, regardless of temperature, the drying time influenced the loss of mass, stabilizing after 75 minutes of drying. All flours have physico-chemical characteristics that allow good storage stability, mainly due to the low water activity.