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The global healthcare crisis with the COVID-19 pandemic has placed a significant overwhelming demand for intubation procedures and the need for reliable and accessible video laryngoscopes. The purpose of this scoping and technological review is to provide a comprehensive overview of the current state of the art, covering the period from 2007 to 2022, pertaining to the manufacturing process, characteristics, and validation of video laryngoscopes produced using additive manufacturing techniques. Following the guidelines outlined in the Preferred Reporting Items for Systematic Reviews and Meta-Analyses extension for Scoping Reviews (PRISMA-ScR), an exhaustive search was conducted across nine prominent databases (PubMed, Web of Science, Scopus, Cochrane, Prospero, Scielo, Embase, Lilacs, Virtual Health Libraries-VHL) and four patent databases (EPO/ESPACENET, WIPO/PATENTSCOPE, National Institute of Industrial Property (INPI), Google Patents). The main materials utilized for the impression, as well as the physical characteristics of the device are introduced at first. Crucial aspects to facilitate proper visualization of the anatomical structures during endotracheal intubation as the optimal angulation of the blade, the mechanical resistance of the device, traction force on the jaw, intubation time, and the experimental methods employed to validate its performance were reviewed in terms of their recent advances.

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The 'Signuredda' bean is a local genotype of pulse with particular technological characteristics, cultivated in Sicily, Italy. This paper presents the results of a study to evaluate the effects of partial substitutions of durum wheat semolina with 5%, 7.5%, and 10% of bean flour to prepare durum wheat functional breads. The physico-chemical properties and the technological quality of flours, doughs, and breads were investigated, as well as their storage process up to six days after baking. With the addition of bean flour, the proteins increased, as did the brown index, while the yellow index decreased. The water absorption and dough stability according to the farinograph increased from 1.45 in FBS 7.5%, to 1.65 in FBS 10%, for both 2020 and 2021, and from 5% to 10% supplementation for water absorption. Dough stability increased from 4.30 in FBS 5%-2021 to 4.75 in FBS 10%-2021. According to the mixograph, the mixing time also increased. The absorption of water and oil, as well as the leavening capacity, were also examined, and results highlighted an increase in the amount of water absorbed and a greater fermentation capacity. The greatest oil uptake was shown with bean flour at 10% supplementation (3.40%), while all bean flour mixes showed a water absorption of approximately 1.70%. The fermentation test showed the addition of 10% bean flour significantly increased the fermentative capacity of the dough. The color of the crumb was darker, while the crust became lighter. During the staling process, compared with the control sample, loaves with greater moisture and volume, and better internal porosity were obtained. Moreover, the loaves were extremely soft at T0 (8.0 versus 12.0 N of the control). In conclusion, the results showed an interesting potential of 'Signuredda' bean flour as a bread-making ingredient to obtain softer breads, which are better able to resist becoming stale.

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Asian countries have abundant resources of natural fibers, but unfortunately, they have not been optimally utilized. The facts showed that from 2014 to 2020, there was a shortfall in meeting national demand of over USD 2.75 million per year. Therefore, in order to develop the utilization and improve the economic potential as well as the sustainability of natural fibers, a comprehensive review is required. The study aimed to demonstrate the availability, technological processing, and socio-economical aspects of natural fibers. Although many studies have been conducted on this material, it is necessary to revisit their potential from those perspectives to maximize their use. The renewability and biodegradability of natural fiber are part of the fascinating properties that lead to their prospective use in automotive, aerospace industries, structural and building constructions, bio packaging, textiles, biomedical applications, and military vehicles. To increase the range of applications, relevant technologies in conjunction with social approaches are very important. Hence, in the future, the utilization can be expanded in many fields by considering the basic characteristics and appropriate technologies of the natural fibers. Selecting the most prospective natural fiber for creating national products can be assisted by providing an integrated management system from a digitalized information on potential and related technological approaches. To make it happens, collaborations between stakeholders from the national R&D agency, the government as policy maker, and academic institutions to develop national bioproducts based on domestic innovation in order to move the circular economy forward are essential.

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Initially, meat emulsions were studied in a model system to optimize phosphate and potassium chloride concentrations. In the second step, frankfurters containing 1.00%, 1.30% and 1.75% sodium chloride (NaCl) were processed and their stability was monitored over 56 days. In the emulsion tests, the best levels in relation to shear force found in model system were 0.85% and 0.25% of potassium chloride and phosphate, respectively. In the second step, treatments with 1.30% and 1.75% NaCl performed better in most of the analysis, particularly the sensory analysis. Consumers could identify the levels of salt, but this was not the factor that determined the overall acceptability. In some technological parameters, frankfurters with 1.30% NaCl were better than those with 1.75%. This represents a reduction of approximately 25% sodium chloride, or 18% reduction in sodium (916 mg/100g to 750 mg/100g), and it appears to be feasible from a technological, microbiological and sensory point of view.

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O preparo do solo compreende em média 25% do custo de implantação de um canavial, portanto, medidas para redução deste custo são desejáveis desde que não comprometam a qualidade desta operação e a longevidade do canavial. O objetivo foi avaliar o efeito de diferentes sistemas de preparo num LATOSSOLO VERMELHO distrófico, correlacionando atributos físicos do solo e características agroindustriais da cana planta e da cana soca. Foram utilizados cinco tipos de preparos do solo, distribuídos em delineamento experimental em blocos ao acaso, com cinco repetições. A granulometria foi avaliada a cada 0,1 m até a profundidade 0,4 m, por meio de amostras de solo deformadas coletadas no final do primeiro ciclos de crescimento da cultura. Para os demais atributos físicos do solo: densidade do solo, porosidade total e teor de água, as avaliações foram realizadas no final de cada ciclo, coletando amostras indeformadas nas camadas de 0-0,20 m e 0,21-0,40 m, além da realização da resistência mecânica à penetração, utilizando-se de penetrômetro de impacto. A resposta da cana-de-açúcar em função dos tipos de preparo do solo foi determinada a partir da avaliação da produtividade por hectare de colmo (TCH), de açúcar (TPH), bem como dos valores de pol % (AP), açúcar total recuperável (ATR) e fibra de amostras de colmo coletadas na colheita da cana planta e cana soca. Nos preparos estudados, houve alteração dos atributos físicos do solo, provocando redução da produtividade na safra 2009/2010, quando comparada com a safra 2008/2009. No sistema de preparo de sulcação direta foi observado menor resultado de TCH, principalmente na safra 2009/2010, quando a diferença com o preparo convencional foi de 20,53 Mg ha-1.

The tillage comprises on average 25% of the cost of deploying a reed, so this cost reduction measures are desirable since they do not compromise the quality of the operation and longevity of sugarcane. The objective was to evaluate the effect of different tillage systems in Acrustox, correlating soil physical properties and characteristics of sugarcane agroindustrial plant cane and ratoon cane. We used five types of soil tillage, over experimental design in blocks with five replications. The particle size was measured every 0.1 m to 0.4 m depth, through deformed soil samples collected at the end of the first growth cycle of the culture. For other soil physical properties: bulk density, total porosity and water content, assessments were performed at the end of each cycle, collecting soil samples in layers of 0-0.20 to 0.21-0.40 m, in addition to performing the penetration resistance, using a penetrometer impact. The response of sugarcane depending on the types of tillage was determined from the evaluation of productivity per hectare of stem (TCH), sugar (TPH), the values of pol % cane (AP), sugar total recoverable (ATR) and fiber samples collected at harvest stalk of sugarcane plant and ratoon cane. In the tillage studied, there was a change of the physical attributes of the soil, causing reduced productivity in 2009/2010 crop, compared with the 2008/2009 season. In tillage system of furrowing direct lowest result was observed for TCH, especially in 2009/2010 crop, when the difference with conventional tillage was 20.53 Mg ha-1.

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