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Magnetizing a material without applying an external magnetic field is proposed by researchers at São Paulo State University (UNESP), Brazil, in an article published in the journal Scientific Reports, where they detail the experimental approach used to achieve this goal. The study was part of the Ph.D. research pursued by Lucas Squillante under the supervision of Mariano de Souza, a professor at UNESP’s Department of Physics in Rio Claro. Contributions were also made by Isys Mello, [...]

Magnetizing a material without applying an external magnetic field is proposed by researchers at São Paulo State University (UNESP), Brazil, in an article published in the journal Scientific Reports, where they detail the experimental approach used to achieve this goal. The study was part of the Ph.D. research pursued by Lucas Squillante under the supervision of Mariano de Souza, a professor at UNESP's Department of Physics in Rio Claro. Contributions were also made by Isys Mello, [...]

The prediction comes from a study by an international group of scientists, including Brazilian researchers. The study was supported by São Paulo Research Foundation – FAPESP via a Thematic Project linked to the National Institute of Science and Technology for Climate Change in Brazil. ‘Already showing signs of climate change’ Lincoln Muniz Alves, a co-author of the article and researcher at Brazil’s National Space Research Institute (INPE), said: “South [...]

Gluten is a protein complex found in cereals such as wheat, rye and barley. It is responsible for the elastic texture of dough so that loaves and rolls can be baked into different shapes while remaining flexible and crusty. It also lengthens the shelf life of bread at room temperature, when associated with preservatives. Gluten intolerance, however, has become a global epidemic, and gluten-free products are increasingly popular. The problem is that most of those available on the market are far [...]

Remove gluten and the most crucial ingredient for a dough’s rheology, the breadmaking processes, characteristics like structure and mouthfeel, along with a longer shelf life, has effectively been removed. But with gluten intolerance a global epidemic today, the demand for gluten-free (GF) products is ever increasing. Gluten is the protein complex found in cereals like wheat, rye and barley that is responsible for the elastic texture of dough. Unfortunately, its key role in breadmaking [...]

Researchers at the University of São Paulo (USP) in Brazil investigated the effects of regular exercise on the physical and mental health of 344 volunteers during the pandemic. The study compared the effectiveness of three techniques: sessions led in person by a fitness instructor, sessions featuring an online instructor but no supervision, and sessions supervised remotely by an instructor via video call. The two kinds of session with professional supervision had the strongest effects [...]

Based on data for 344 volunteers, Brazilian researchers compared the physical and mental health benefits of workouts led in person by a fitness instructor, unsupervised online sessions, and classes supervised remotely via video call Researchers at the University of São Paulo (USP) in Brazil investigated the effects of regular exercise on the physical and mental health of 344 volunteers during the pandemic. The study compared the effectiveness of three techniques: sessions led in person [...]

Gluten is a protein complex found in cereals such as wheat, rye and barley. It is responsible for the elastic texture of dough so that loaves and rolls can be baked into different shapes while remaining flexible and crusty. It also lengthens the shelf life of bread at room temperature, when associated with preservatives. Gluten intolerance, however, has become a global epidemic, and gluten-free products are increasingly popular. The problem is that most of those available on the market are far [...]

Gluten is a protein complex found in cereals such as wheat, rye and barley. It is responsible for the elastic texture of dough so that loaves and rolls can be baked into different shapes while remaining flexible and crusty. It also lengthens the shelf life of bread at room temperature, when associated with preservatives. Gluten intolerance, however, has become a global epidemic, and gluten-free products are increasingly popular. The problem is that most of those available on the market are far [...]