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This study aims to protect Lactobacillus plantarum and Enterococcus faecium encapsulated in alginate beads during stress treatments, such as high temperatures and concentrations of sodium chloride (NaCl) and sodium nitrite (NaNO₂).

Free and encapsulated probiotics were subjected to 70 and 80°C during 5, 10, 20 and 30 min. In addition, the probiotics were subjected to concentrations of 0.5, 1.0, 2.5 and 5.0 per cent NaCl and 0.5 and 1.0per cent of NaNO₂.

Free Lactobacillus plantarum was more resistant to heat than free Enterococcus faecium. Alginate-encapsulated Lactobacillus plantarum (ALP) also was more resistant to heat treatments than alginate-encapsulated Enterococcus faecium (AEF). After 30 min at 70°C, ALP showed levels about 6.9 log CFU/g while AEF presented 4.3 log CFU/g (p = 0.005). However, at 80°C, ALP maintained levels higher than 6 log CFU/g for up to 10 min, while AEF was able to maintain those levels only for approximately 5 min (p = 0.003). Encapsulation process provided adequate protection for both probiotics against NaCl. In relation to NaNO₂ concentrations, 0.5 and 1.0 per cent reduced viability of both probiotics (p = 0.014), either as free cells or as alginate-encapsulated forms.

Alginate beads containing probiotics is an interesting alternative for application in foods such as cooked meat products.

Alginate beads elaborated with milk powder, inulin and trehalose were effective to protect probiotics in stress situations similar to those can be found in the processing of foods, such as cooked meat products.

Meat is a crucial source of protein and other nutrients for human health. However, excessive consumption of meat products is not advisable due to their elevated sodium and animal fat levels. Hence, there is a strong recommendation for reducing sodium and fat content in meat products. This study aims to delve into the current sodium, total and saturated fat content of meat products in the Brazilian market.

A total of 1,600 products underwent analysis.

The highest sodium concentrations were identified in jerked beef (5.48 g/100 g), charqui (5.21 g/100 g) and salted pork meat (2.58 g/100 g). In contrast, the highest total and saturated fat levels were observed in bacon (35.33 and 12.50 g/100 g), salami (26.00 and 9.25 g/100 g) and pork coppa (22.00 and 9.75 g/100 g). Most meat products were categorized as medium in terms of sodium (77.75%), total fat (52.93%) and saturated fat (48.25%). However, many meat products exhibited high total and saturated fat levels.

This study represents the first comprehensive examination of the sodium, total fat and saturated fat content listed on the labels of many meat products in Brazil.

The additive manufacturing technologies have been facing an extraordinary growth along the past years. This phenomenon might be correlated with rise of low-cost FDM technologies into the non-professional market segment. In contrast with that, among the main disadvantages found in this sort of equipment are the final object finishing and low mechanical strength. For that reason, the purpose of this paper is to present and characterise a surface treatment which is based on solvent vapour attack and that is also known as smoothing process. In addition, a concise overview about the theory beneath this process is presented besides an experimental study that evaluates the main effects on the mechanical properties of object.

To analyse the benefits of this process, the authors preliminarily investigated the working mechanism that supports such surface treatment. It allowed them to identify and select a proper solvent for each material. The authors have also established that the exposure time repetition numbers (passes) were the main variables, whereas temperature, solvent type, drying time, object direction and object shape were constants. The main object dimensions, surface roughness, absorbed solvent mass and mechanical strength were the main study responses.

As a result of this work, the peak-peak roughness was reduced in 71 per cent, indicating the potential benefit of this process. On the other hand, excessive solvent exposure implied on relevant dimensional distortions and internal disruptures. It was also possible to see that the vapourised solvent penetrate into the object surface and fused layers and filaments. As consequence, the mechanical strength was also improved.

Despite the growth that additive manufacturing market segment has seen along the past years, the finishing and mechanical strength of low-cost equipment still lack for improvements. For that reason, applications like solvent vapour attack or smoothing process new perspectives for this non-professional segment, whereas roughness and mechanical strength are improved after its treatment. As a consequence, it is possible to consider a final object to be obtained directly from low-cost FDM in combination with smoothing process.

The purpose of this paper was to assess the knowledge on sport and exercise science held by a sample of Brazilian physiotherapists, nutritionists and physical educators.

A cross-sectional research design was used. The answers given by 1,147 professionals (300 physiotherapists, 705 physical educators and 142 nutritionists) who participated in a qualifying process for a specialization course on exercise physiology were analyzed. Questions were analyzed on maximal oxygen uptake (four questions), physical fitness assessment (three questions), physical training (two questions), bioenergetics (one question) and exercise in extreme environments (one question).

The results revealed misconceptions held by Brazilian health professionals on a number of concepts related to sport and exercise science, such as maximal oxygen uptake.

These results reinforce the need for continuing education programs to maximize the quality of the service provided by sport and exercise science professionals in Brazil. Improvements in the undergraduate courses curriculum are also recommended.

This is the first study to assess misconceptions about sport and exercise science among Brazilian health professionals.

The major purpose of this paper is to answer the overarching questions of how multinational corporations (MNCs) address the multiple institutional logics of accountability and pressures of the field in which they operate and how the dominant logic changes and shifts in response to such pressures pre- and post-disaster situation.

In-depth interpretive textual analyses of multiple longitudinal data sets are conducted to study the case of the Fundão dam disaster. The data sources include historical documents, academic articles and public institutional press releases from 2000 to 2016, covering the environment leading to the case study incident and its aftermath.

The findings reveal how MNCs' plurality of and, at times, conflicting institutional logics shape the organizational behaviors, actions and nonactions of actors pre-, peri- and post-disaster. More specifically, the predominance bureaucracy embedded in the state-corporatist logic of the host country before a disaster allows the strategic subunit of an MNC to continue operating while causing various forms of environmental damage until a globally visible disaster triggers a reversal in the dominant logic toward the embrace of wider, global, emergent social and environmental accountability.

This paper contributes to discussions regarding the need to explore in depth of how MNCs respond to multiple institutional pressures in practice. This study extends the literature concerning disaster accountability, state-corporatism and logic-shifting by exploring how MNCs respond to the plurality of institutional logics and pressures over time and showing how, in some cases, logics not only reinforce but also contrast with each other and how a globally exposed disaster may trigger a shift in the dominant logic governing MNCs' responses.

The purpose of this paper is to present the application of Design of Experiments techniques for the analysis of operating parameters of an industrial oven for the heat treatment process of polyethylene terephthalate (PET) bottle filaments.

The focus is on evaluating new ways of operating the transformation process. The main issue is to raise what are the variables interfering with the performance of the oven. The complete 2k factorial for three factors of control was used to analyze the behavior of these variables and their relationships in the specific response parameter for the process.

The results presented in this work allow the company to have greater knowledge about the operation of the equipment. The study showed possibilities of 14.8% energy reduction.

The heat treatment activity was characterized as a critical point in the production process, and techniques with empirical approaches, based on statistical techniques, was an opportunity that the company has to improve the execution of activities without major investments for the quality of the final product. The application of statistical quality techniques showed to be very promising.

The fact that the study was conducted using subjective quality performance makes this work different from others presented in the literature, showing the possibility to apply Design of Experiments using main control factors based on the opinion of experienced personnel involved in the process analyzed.