Composição físico-química e cor de clones de mandioquinha-salsa

This study aimed to characterize the physical and chemical composition of ten items of arracacha grown in the municipality of São Manuel for the 2009 harvest. In the roots of the clones BGH (4560, 5741, 5744, 5746, 5747, 6414, 6513, 6525 and 7609) and the cultivar Amarela de Senador Amaral the characteristics evaluated were: color (L *, a * and b *) and moisture, ash, crude fiber, raw grease, protein, reducing sugars, total sugars and starch. After obtaining the data, an analysis was performed for the variance of test F and comparisons between the means made by the Tukey test at 5% probability. There was no significant difference to the results of luminosity (L *) while BGH 6414 and BGH 5744 showed the highest values for chroma and * BGH 5741, BGH 6414, BGH 7609, 'Amarela de Senador Amaral' BGH 5747 presented the highest chroma values for b *. Clones BGH 7609 and BGH 6414 showed significantly higher levels of dry matter and with the potential yield of agro-industrial processes it would be best suited in the form of frying. The materials that showed significantly larger amounts of ash were BGH 6525, BGH 5747, 'Amarela de Senador Amaral ", BGH 4560, BGH 5746, BGH 6513. Regarding the contents of fatty matter BGH 6525, BGH 5741 and BGH 5744 showed the highest levels. The results of BGH 7609 showed crude fiber significantly higher than the other materials tested, it can be used in diets composed of fibers. BGH 4560 and cultivar had the highest crude protein. BGH 5741 showed the lowest reducing sugar content among the clones, but not significantly different from results found for the cultivar. All clones showed total sugar levels were higher in the cultivar, which may have more flavor. BGH 5741, BGH 5746, BGH 6525 and BGH 6513 showed significantly higher starch content than the cultivar Amarela de Senador Amaral. From these results we conclude that the clones have similar color characteristics, and are potentially a nutritionally adequate substitute for the cultivar.

Caracterização química e sensorial de bebida mista de soja e uva

The aim of this study was to produce mix beverages of grape juice and soybean hydrosoluble extract (SHE) in laboratory scale. The raw materials were soybean (variety BRS 213), grape (species Vitis labrusca, variety Niagara Rosada), citric pectin, water and sugar. The mix beverage was produced with different proportions of SHE and grape juice (1:1; 1:1.5 and 1:2; respectively; m/m) and different soluble solids concentrations (10, 12 and 14 °Brix) obtained by adding granulated sugar (sucrose). Soybean hydrosoluble extract, grape juice and mix beverages were chemically analyzed (humidity, ash, protein, lipids, carbohydrate, reducing sugars, total reducing sugars, sucrose, titratable acidity and pH). The mix beverages were sensorial analyzed through the acceptance test (hedonic scale). The results of chemically analyzed were expressed as mean and standard deviation and the results of sensorial analyzed were submitted to variance analysis and the means were compared using the Tukey test at 5% of probability. The pH of mix beverages was lower than 3.9, without addition of acidulants. Sugar addition to mix beverages (10; 12 and 14ºBrix) increased the levels of soluble solids, total reducing sugar and carbohydrates, but it did not interfere in the reducing sugar concentration. The increased proportion of grape juice in mix beverages allowed observing the elevation of titratable acidity and reducing sugars levels, as well as the pH reduction. The increase of grape juice in mix beverage did not interfere in the acceptance of mix beverages. The more sweetened beverages were preferred by the sensory panel.

Vinhos de mesa varietais de uvas americanas: análises químicas e energética

The Brazilian wine industry has a remarkable characteristic that distinguishes from other markets, while the foreign market only accepts products originating from European varieties (Vitis vinifera), in Brazil, products originating from American varieties (Vitis labrusca and Vitis bourquina) and hybrids are also accepted. Dry and sweet varietal wines from varieties Bordô (dry and sweet), Isabel (sweet) e Máximo (dry) were analyzed, by the following chemical standard analyses: alcohol content; density; total and reduced dry matter; alcohol/reduced dry extract ratio; reducing sugars; total, volatile and fixed acidity; pH; total and free sulfur dioxide; and energy value. All analyzed wines presented results within the parameters set forth by Brazilian law, a positive fact, once they are commercialized. The varietal wine Máximo presented a low content of total and free sulfur dioxide, which may cause future problems with its sanity.

Efeito da modificação atmosférica em goiabas var. Paluma na redução de danos mecânicos em pós-colheita

In the postharvest management, the fruits can be exposed to injuries that depreciated the quality and the shelf life. Thus, it was evaluated the modified atmosphere effects on guavas var. Paluma subjected to different mechanical damages. Once harvested, the fruits were selected, sanitized and submitted to the treatments T1 (control) - without injuries or packaging in bags of low density polyethylene (LDPE); T2 - without injuries + LDPE bags; T3 - damage by fall of 1 m + LDPE bags; T4 - damage by compression of 9 N + LDPE bags; T5 - damage by fall of 1 m + damage by compression of 9 N + LDPE bags and T6 - damage by fall of 1 m + damage by compression of 9 N without LDPE bags. The treatments were kept in cold storage at 10 ± 1 o C and 94 ± 2% de R.H. The analysis of CO2/ethylene production, enzymatic activity, total and soluble pectins, pulp firmness, titratable acidity (TA), soluble solids (SS), reducing sugars and ascorbic acid were performed every 10 days of refrigeration, and an additional day outside cold storage (22 ± 1o C and 75 ± 3% R.H.) for 30 days. Guavas packed in LDPE bags, not subject to mechanical damage, presented the best quality standards. The fruits suffered only one kind of damage, when packaged, presented satisfactory pattern compared to the fruits without package and not exposed to any mechanical damages. Applying the two kinds of damages, the LDPE packaging was not adequate to decrease the metabolic rate of these fruits, making them unfit for marketing.

Qualidade da cachaça em função do tratamento do caldo e tipo de fermento

Pós-graduação em Microbiologia Agropecuária - FCAV

Pré-tratamento do bagaço de cana-de-açúcar, hidrólise e sua caracterização química e estrutural, visando a produção de etanol de segunda geração

Pós-graduação em Biotecnologia - IQ

Produção de amilases de Rhizopus microsporus var. oligosporus e hidrólise enzimática do bagaço de mandioca visando a produção de etanol por Saccharomyces cerevisiae

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Produção de enzimas lignocelulósicas por fermentação em estado sólido por espécimes do gênero Trichoderma para sacarificação do bagaço de cana de açúcar tratado com micro-ondas

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

Selection for higher body weight in Nelore cattle is effective in achieving an increase of longissimus muscle area without reducing subcutaneous fat thickness

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

The wavelet method as an alternative for reducing ionospheric effects from single-frequency GPS receivers

The ionospheric effect is one of the major errors in GPS data processing over long baselines. As a dispersive medium, it is possible to compute its influence on the GPS signal with the ionosphere-free linear combination of L1 and L2 observables, requiring dual-frequency receivers. In the case of single-frequency receivers, ionospheric effects are either neglected or reduced by using a model. In this paper, an alternative for single-frequency users is proposed. It involves multiresolution analysis (MRA) using a wavelet analysis of the double-difference observations to remove the short- and medium-scale ionosphere variations and disturbances, as well as some minor tropospheric effects. Experiments were carried out over three baseline lengths from 50 to 450 km, and the results provided by the proposed method were better than those from dual-frequency receivers. The horizontal root mean square was of about 0.28 m (1 sigma).

Caracterização físico-química de algumas tuberosas amiláceas

As principais fontes de amido comercial no mundo são o milho, a batata e a mandioca. Entretanto, nos últimos anos vem crescendo o interesse em amidos naturais que possam ser utilizados pela indústria alimentícia. Assim, este trabalho teve por objetivo caracterizar, quanto à composição físico-química, açafrão, ahipa, araruta, batata-doce, biri, inhame e mandioquinha-salsa, tuberosas amiláceas potencialmente passíveis de introdução como matérias-primas de interesse comercial. Amostras das tuberosas foram analisadas quanto ao teor de umidade, cinzas, proteína, matéria graxa, açúcares redutores e totais, fibras e amido. Os resultados obtidos mostraram que das tuberosas analisadas as que apresentaram maior teor de amido foram a araruta (Maranta arundinacea), o inhame (Dioscorea sp) e o biri (Canna edulis), sendo que o inhame e o biri apresentaram também o maior rendimento potencial em toneladas de amido/hectare.

The Short-Term Effectiveness of Non-Surgical Treatment in Reducing Levels of Interleukin-1 beta and Proteases in Gingival Crevicular Fluid From Patients With Type 2 Diabetes Mellitus and Chronic Periodontitis

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Clinical Efficiency of Low-Level Diode Laser in Reducing Dentin Hypersensitivity

Dentin hipersensitivity (DH) is a relatively common clinical condition, especially in periodontal patients after treatment. In this study it was evaluated 28 teeth who presented dentin hypersensitivity. The teeth were subjected to clinical and radiographic exams and were divided into groups following the treatment and the time of examination after application proposed: GI: PO 3% (Potassium Oxalate-group control)/Baseline; GII: PO 3%/3 days after first session; GIII: PO 3%/6 days; GIV: PO 3%/30 days; GV: PO 3%/60 days; GVI: PO 3%/90 days; GVII: Laser (Low-level diode laser with 110 mW/cm(2))/Baseline; GVIII: Laser/7 days after first session; GIX: Laser/14 days; GX: Laser/30 days; GXI: Laser/60 days; and GXII: Laser/90 days. The groups I-VI, the teeth were subjected to 3 applications (GI-GIII) of desensitizing agent at regular intervals of seven days. The Groups VII-XI, each tooth was subjected to three applications (GVII GIX) in three different points (mesial, meddle and distal surfaces) with an interval of 72 h. The time of application in each point was of 33 s and the patients from both groups were followed up to 90 days. The nonparametric test Friedman (alpha = 0.05) was applied and the test of Mann Whitney (alpha = 0.05) was used to compare the time of examination between groups. The application of Laser was effective 6 days after first session and to PO was 30 days. It was observed that both treatments were effective for the reduction of dentin hypersensitivity, however the laser presented better effectiveness.

Monocular vision and increased distance reducing the effects of visual manipulation on body sway

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Produção, propriedades e aplicações de oligossacarídeos

Oligosaccharides participate in the formation of dietary fiber and are mainly used as prebiotic agents. This review presents ways of obtaining these sugars, which can be produced by synthesis (chemical or enzymatic), or through depolymerization of polysaccharides (physical, chemical or enzymatic). Oligosaccharides have also been used commercially as an ingredient in cosmetics, pharmaceuticals, agricultural products and especially in the food industry because of their physical properties. The potential applications of oligosaccharides in several areas such as food, animal feed, pharmaceuticals and cosmetics have contributed to the increase in scientific research on these carbohydrates. The use of oligosaccharides as immuno-modulatory agents and biological response modifiers has been recently described, and their effects as anti-inflammatory and in reducing cholesterol. An overview of the various nutraceutical and biological functions of these carbohydrates in order to benefit human health is also reported.