Abstract Spinal cord infarction is an uncommon phenomenon, which can be caused by different etiologies, constituting a real diagnostic challenge which can lead to devastating consequences. General anesthesia in beach chair positioning with intraoperative hypotension in order to avoid surgical bleeding are associated with hypoperfusion and potential neurological ischemia-related complications. We present a case of spinal cord ischemia in the context of shoulder surgery in a beach chair position. phenomenon etiologies consequences ischemiarelated related complications position

Background Strawberries are non-climacteric fruits with a low respiration rate, but are subject to serious fungal deterioration during postharvest handling. The edible coatings based on chitosan (CH), quinoa protein-chitosan (Q/CH) and quinoa protein-chitosan-sunflower oil (Q/CH/SO) may provide a solution to this problem. Thus, in this work CH, Q/CH and Q/CH/SO were elaborated and applied to fresh strawberries, and its effect on the strawberries shelf life during storage for 15 d was evaluated by mold and yeast count, fungal decay, carbon dioxide rate, physicochemical properties, and sensory evaluation. Results On all analysis days, the strawberries coated with the film-forming CH, Q/CH and Q/CH/SO solutions presented a significant lower amount of mold and yeast growth than the uncoated strawberries. Coated strawberries with Q/CH/SO decreased the CO2 emission rate by 60% compared to the uncoated strawberries. The color of the strawberries was not influenced by the films. There was no significant difference between the different coating groups and the uncoated group in the physicochemical parameters. Sensory analysis showed that the coating application retained the total sensorial quality. Conclusions Fresh strawberries coated with CH, Q/CH/SO and Q/CH edible films had longer shelf lives than uncoated fruits.

This article reports a survey on turkey astrovirus (TAstV) and turkey coronavirus (TCoV) infections with RT-PCR in 17 turkey flocks affected by acute enteritis and two apparently normal turkey flocks located in the Southeastern region of Brazil by PCR (TAstV and TCoV). Seven out of the 17 affected flocks were positive for TAstV and 14 for TCoV, with seven co-infections. In one of the two apparently normal flocks, a TAstV-TCoV co-infection was found. Although a definitive association of these agents and the signs can not be made, the implications of these findings are discussed.

RESUMEN. El presente estudio presenta el desarrollo de biscochuelos individuales enriquecidos con fibra dietética (mezcla de fibras de lupino y avena), vitaminas y minerales, dado que el consumo promedio diario en el adulto mayor alcanza sólo a 12 g. Cada unidad aporta 4,8 g de fibra dietética, y aproximadamente un 30% de la Ingesta Diaria Recomendada (IDR) de vitaminas (A, B1, B2, B6, B12, E, nicotinamida, ácido fólico) y 40% de la IDR de D3, un 16% la IDR de calcio, un 12% de la IDR de magnesio y un 3% de la IDR de zinc. En la formulaciòn se adicionó polidextrosa y sorbitol para mejorar las características de sabor y textura. La optimización se realizó aplicando la Metodología de Superficie de Respuesta, empleando un diseño experimental central compuesto rotacional 2². Se elaboraron 13 diferentes formulaciones. Las variables independientes fueron la concentración de polidextrosa (entre 1 y 40%) y la de sorbitol (entre 1 y 30%). La variable dependiente corresponde a la calidad sensorial (test de Karlsruhe). Los parámetros con mayor coeficiente de determinación fueron calidad total y textura (Statgraphics Plus 7.0), estableciéndose 11,5% de polidextrosa y 4,4% de sorbitol La calidad se controló mediante análisis físicos, químicos, microbiológicos y sensoriales, obteniendo un puntaje de 8,18 en calidad sensorial total Los análisis restantes confirmaron su buena calidad y el aporte de fibra dietética, vitaminas y minerales. El estudio de aceptabilidad con 150 adultos alcanzó 100% en las categorías "me gusta" y "me gusta mucho" de la escala hedónica empleada. La vida útil se realizó en envases de polipropileno de 30 m m de espesor, correspondiendo a 13 días almacenado en condiciones ambientales (25º C y 55-60% HR).

SUMMARY. This study presents the development of individual cakes enriched with dietary fiber (lupin and oat fiber), vitamins and minerals; as recent research has shown that the average daily dietary fibre intake of the elderly population in Chile is only 12 g. Each cake contains 4.8 g of dietary fibre and a 30% of the RDA of vitamins A, B1, B2, B6, B12, E, nicotinamide and folic acid, 40% of the RDA of vitamin D3, 15% of the RDA of calcium, 12% of the RDA of magnesium and 3% the RDA of zinc. Polydextrose and sorbitol were added to improve flavor and texture. Response Surface Methodology (RSM) was used for optimization, based on a two-variable composite design. Thirteen experimental runs were carried out, with polydextrose (1 to 40% based on flour content) and sorbitol (1 to 30% based on flour content) as independent variables. The response variable was sensory quality obtained by the Karlsruhe test. Sensory attributes of texture and overall quality showed a good fitting with high determination coefficients and were used for optimization. The optimized cake contained 11.5% polydextrose and 4.4% sorbitol (both based on flour content). Quality of the optimized product was controlled by means of physical, chemical, microbiological and sensory analyses. Overall sensory quality was 8,18 ("very good") and good quality and nutritive value were achieved. In an acceptance test carried out with 150 adults, 100% acceptability was obtained in the hedonic scale categories "like it" and "like it very much". A shelf life study performed with cakes packaged in polypropylene bags of 30 m m thickness indicated a shelf life of 13 days stored at room conditions (25ºC and 55-60%R.H.).

Numerosos estudios han demostrado que debido a diferentes causas, existe un déficit en la ingesta de fibra en la población adulta mayor, la cual puede causar diferentes patologías, tales como constipación, cáncer de colon, diverticulosis. Para ofrecer alternativas de solución a esta realidad se desarrollaron formulaciones de espaguetis enriquecidos con fibra dietética, por ser un alimento de consumo habitual. La fibra usada fue harina de salvado de lupino dulce (Vitafiber) y se empleó gluten (Vital de trigo 75%) como aditivo mejorador. Se usó el método de superficie de respuesta para optimizar la formulación, con un diseño rotacional compuesto, con dos variables, ensayando concentraciones entre 7,14 y 14,29% de harina de salvado de lupino dulce y 0,1 a 2,0% de gluten como variables independientes. Las variables dependientes fueron las respuestas de 10 jueces entrenados que evaluaron los diferentes parámetros de calidad sensorial (color, forma, olor, sabor y textura) con el test de Karlsruhe de 9 puntos. La formulación optimizada correspondió a la elaborada con 66,7% de sémola, 7,14% de harina de salvado de lupino dulce, 24,7% de agua y 1,05% de gluten. Este producto optimizado fue enriquecido con 0,019% de un premix de vitaminas (A, E, B2, D,3 y ácido fólico) y 0,41% de minerales (Ca, Fe, Zn) de forma tal que 100 g de fideos secos cumplieran con aportar alrededor del 30% de las recomendaciones de la IDR para adultos mayores. El producto final contiene 11,05 g/100g de fibra dietética total, 984 UI de vitamina A, 4,52 UI de vitamina E y 0,38mg de vitamina B2 por 100g y 208 mg de Calcio, 3,16 mg de Hierro y 4,8 mg de Zinc, por 100g, respectivamente. Se concluye que el producto elegido es un buen vehículo para aumentar el consumo de fibra dietética, por ser un alimento de uso habitual, de preparación simple y de fácil consumo

Optimization of a spaghetti formula enriched wich dietary fibre and micronutrients for elderly people. Several studies have demonstrated low dietary fiber intake in elderly people, which increases the risk of diseases such as constipation, colon cancer and diverticulosis. A spaghetti formula enriched with lupin fibre was developed to increase the dietary fibre intake in elderly people, as spaghetti are frequently consumed in this age group. Sweet lupin bran (VitafiberR) was used as fibre source and gluten was used as improving additive. Response surface methodology with a two variable composite rotatable design was applied to optimize the formulations. The independent variables were lupin bran (7.14 -14.29%) and gluten Vital (0.1-2.0%). The dependent variables were the responses of a trained 10-member sensory panel who evaluated the sensory quality parameters color, shape, aroma, flavor and texture by the Karlsruhe 9-point test. The optimized formula was prepared with 66.7% semoline, 7.14% lupin bran, 1.05% gluten and 24.7% water, enriched with 0.019% of a vitamin premix (A. E, D, B2, B12 and folic acid) and with 0.41% of a mineral premix (Ca, Fe, Zn), in order to meet 30 % of the RDA for the elderly per 100 g dry spaghetti. The dietary fibre content of the optimized product was 11.05 g/100g. The study showed that fibre-enriched spaghetti formula is a good way to increase dietary fibre intake in elderly people, as it is a common food, simple to prepare and easy to eat

En el desarrollo de alimentos para niños es recomendable definir las características del producto con grupos de niños representativos de la población a la cual están destinados los alimentos. Para asegurar el éxito de los alimentos infantiles, se deben considerar tanto las expectativas de calidad como aquellas relacionadas con la satisfacción hedónica al ingerir el alimento. Con el fin de cumplir estas premisas, se seleccionó y entrenó un grupo de niños escolares. beneficiarios del Programa de Alimentación Complementaria del Ministerio de Salud. Se trabajó con un grupo de 33 niños de edades entre 9 y 12 años de la Escuela Básica República de Colombia de la ciudad de Santiago, cuyos padres aceptaron y apoyaron la participación de sus hijos en este proyecto. La primera etapa estuvo destinada a familiarizarlos con las técnicas y metodología de Evaluación Sensorial y medir su sensibilidad. Cumplido el programa de 8 sesiones se seleccionaron los que cumplían con los requisitos mínimos para constituir un grupo en entrenamiento. Esta segunda etapa fue realizada en 12 sesiones, con 14 niños, cuyo entrenamiento estuvo destinado a desarrollar el vocabulario para describir calidad y defectos, realizar pruebas de jerarquización, tests discriminativos y manejo de escalas de diferente tipo. Se realizaron pruebas para verificar la confiabilidad, la veracidad y reproducibilidad de los juicios (p<0.05). Con el grupo entrenado se evaluaron diferentes preparaciones culinarias del Programa. Los resultados obtenidos permitieron proponer algunos criterios de calidad para mejorar las raciones.

Sensory training of children. In the development of food products for children, it is advisable to establish the characteristics of the product with groups of children that represent the target population. To ensure the success of the products, the quality and hedonic satisfaction expectatives must be considered. In order to accomplish this premises, a group of children under the Program Complementary Feeding of the Health Ministry- was selected and trained. The project was developed with a group of 33 children ages 9 to 12 years- from the Republica of Colombia School of Santiago, whose parents agreed and supported the participation of their children in this project. The first step was teaching the technics and methodology of Sensory Evaluation, and increasing their sensitivity. After the 8 programmed sessions, those children who met the minimal requiremients for a training group were chosen. The second step was performed during 12 sessions, working with 14 children. The training was aimed at the development of the vocabulary to describe quality and detects, ranking tests, discriminative tests and the use of different scales. Tests to verify reliability, veracity and reproducibility of judgements (p<0.05) were carried out. The trained group was able to assess different meals of the Program. The obtained results allowed to propase the improvement of some quality criteria of the Program meals.