Análise crítica da contribuição da Semana Nacional de Ciência e Tecnologia para a popularização do conhecimento científico

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Propriedade intelectual e as indústrias criativas: cultura digital, regulamentação e as licenças públicas

When we think of a transposition from a traditional culture industry to the new coherence of the creative industries, a number of new parallel discussions arises, encircled by the reconfiguration of the value chain of such industries and, not only, but also due to a change on creation coherence of a product whose most valuable input is creativity. Therefore, as a mechanism through which such creativity is valued, the intellectual property becomes one of the key elements of this debate, mainly in a world where the coherence of distribution transcends the physical copies towards the digitization of content. From this initial debate, the present article seeks to weave the main relations between the theme of creative industries and the intellectual property, describing the adversities of a deficient regulation and its consequences on the creative industries production, indicating the existing alternatives and questioning the balance between two forces: the collective and the individual rights.

Análise da eficiência energética em indústrias madeireiras através da lógica fuzzy

This paper presents the application of fuzzy theory to support the decision of implementing energy efficiency program in sawmills operating in the processing of Pinustaeda and Pinuselliotii. The justification of using a system based on fuzzy theory for analysis of consumption and the specific factors involved, such is the diversity of rates / factors. With the fuzzy theory, we can build a reliable system for verifying actual energy efficiency. The indices and factors characteristic of industrial activity were measured and used as the basis for the fuzzy system. We developed a management system and technology. The system involves the management practices in energy efficiency, maintenance of plant and equipment and the presence of qualified staff. The technological system involves the power factor, load factor, the factor of demand and the specific consumption. The first response provides the possibility of increased energy efficiency and the second level of energy efficiency in the industry studied. With this tool, programs can be developed for energy conservation and energy efficiency in the industrial timber with wide application in this area that is as diverse as production processes. The same systems developed can be used in other industrial activities, provided they are used indices and characteristic features of the sectors involved.

Composição físico-química e propriedades tecnológicas da farinha de folhas de mandioca

Cassava leaves can be considered an important nutritional source when compared to other commonly consumed vegetables leaves. Cassava leaves have high levels of protein, fiber and minerals, and arestill underexplored due to the lack of information regarding the use of them as afood product, as well as, their use as an industrial raw material. The consumption of cassava leaves in fresh form is impractical due to the presence of cyanide, thereby it is required a pretreatment to be performed to reduce this component. The objective of this study was to produce and characterize the four made with cassava leaves as its chemical composition, color, indices of absorption and water solubility, and pasting properties, aiming to provide information of interest for possible application as an ingredient in the food industry. Cassava leaf flour showed low moisture content (6.6 %)and significant amounts of fiber (30.68 %), protein (23.00 %), and total carbohydrate (22.27%). Drying and milling processes allowed to obtain a flour with a low content of total cyanide (0.3 mg 100g-1 ), and the presence of vitamin C (56.6 mg 100g-1 ) and β –carotene (38 mg 100g- 1 ). The color analysis of cassava leaf flour showed low lightness with, predominantly, green and yellow pigments. The cassava leaf flour presented good solubility (14.85 %) and water absorption (6.87 g gel. g-1 ). Pasting properties showed a low peak of viscosity and a higher final viscosity with a retrogradation tendency, indicating a low capacity of this flour to form gel. The flour of cassava leaves can be a good source of nutrition when used as a food ingredient in soups and pasta. However, it is not indicated to products that require high gel formation.

Análise teórico-descritiva da competência em informação de gestores como fator de competitividade das indústrias de eletroeletrônicos da cidade de Garça/SP

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Avaliação do soro de leite como coagulante do látex de borracha natural

Pós-graduação em Ciência dos Materiais - FEIS

Análise do fatores para o compartilhamento do conhecimento operário em indústrias do setor automotivo no Brasil

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)