Abstract The role of women in the fisheries sector is largely underestimated and underreported. Although women are a fundamental part of the seafood supply chain in Brazil, fisheries management is gender-biased; sectoral programs and policies fail to recognize, support, and guarantee fisherwomen legal and labor rights. Brazilian fisherwomen have been very active in claiming their rights and recognition in the fisheries sector; however, public policies are lagging, and so are the studies that subsidize them. Within the UN Decade of Ocean Science for Sustainable Development and 2030 Agenda, it is critical to analyze the interactions between SDG 14 (Life below water) and SDG 5 (Gender equality) to discuss the gender dimensions underpinning fisheries (un)sustainability. We performed a systematic literature review and bibliometric analysis of gender-oriented studies in marine fisheries in Brazil. We identified 19 studies, published up to December 2020, focused on artisanal fisheries. The publications show that women are present in fisheries and are fundamental subjects to maintaining the activity and continuity of this livelihood. However, fisherwomen remain invisible. Their work is underreported, underpaid, and undervalued, which jeopardizes the sustainability of artisanal marine fisheries. Considering the knowledge gaps to be addressed during the Ocean Decade, we recommend that researchers and politicians work to: make "hidden workforce" of women visible, embrace interdisciplinarity, set research priorities, fill the data gap, and subsidize public policies. During the next few years, it is critical to enable and settle monitoring and assessment programs that provide open access to data, information, and technologies for the predictability, the sustainable harvesting of the ocean, and the correct design of gender-sensitive fisheries and aquaculture policies.

RESUMO Produzido e comercializado na América Latina, o doce de leite é muito apreciado por seus consumidores, com grande importância para o mercado brasileiro. A padronização das características desse produto, assim como sua adequação ao que é preconizado pelo Regulamento Técnico de Identidade e Qualidade, é dificultada pela grande diversidade cultural e variações tecnológicas da sua produção. Por essa razão, o estudo das características físico-químicas e reológicas do doce de leite torna-se de grande importância para se alcançar uniformidade, principalmente pela escassez de literatura técnica e científica sobre este produto. Neste trabalho, objetivou-se avaliar e relacionar os atributos físico-químicos e de textura. Foram analisadas doze marcas de doce de leite quanto aos teores de umidade, atividade de água e análise de textura, com posterior análise estatística dos dados. A análise estatística descritiva para os atributos de textura mostrou elevada variação entre as amostras. Quanto ao teor de umidade, 51,11% das amostras tiveram resultados em desacordo com os padrões legais vigentes. As análises realizadas apresentaram resultados de HMF livre e total elevados. Pela Análise de Componentes Principais (PCA), verificou-se que a principal fonte de variação e de contribuição para agrupamento das marcas avaliadas está relacionada com os elementos que compõem as características reológicas do produto. Os resultados mostraram elevada correlação entre atividade de água, umidade e atributos reológicos. A combinação dos atributos físico-químicos e reológicos mostra-se útil para caracterização e avaliação da qualidade do doce de leite. Os resultados obtidos neste trabalho contribuem para ampliar os conhecimentos científicos e podem servir de subsídios para as indústrias de laticínios e a comunidade.

ABSTRACT The Dulce de Leche, a product which is marketed and produced in Latin America, is much appreciated by consumers, with great importance for the Brazilian market. The standardization of the characteristics of this product as well as the suitability for recommendations of the Technical Identity and Quality Regulation becomes difficult due to the large cultural diversity and technological changes. In this context, the study of physical-chemical and rheological characteristics the Dulce de Leche becomes of great importance to achieve such uniformity, mainly by the lack of technical and scientific literature about this product. This work aimed to evaluate and relate the physical-chemical and texture attributes. Twelve Dulce de Leche brands were analyzed to moisture, water activity and texture analysis with statistical analysis of the data. Descriptive statistical analysis for texture attributes showed high variability between samples. As for the moisture content, 51.11% of the samples were outside the statutory standards. The analysis had results of free HMF and elevated totals. Through the Principal Component Analysis (PCA) it was found that the main source of variation and contribution to group of the appraised brands is related to the elements that make up the rheological characteristics of the product. The results showed high correlation between water activity, moisture and rheological attributes. The combination of physical, chemical and rheological attributes were shown to be useful for characterization and evaluation of Dulce de Leche quality. These results expand scientific knowledge about Dulce de leche favoring the dairy industry and the scientific community.