Avaliação da qualidade de óleos de fritura utilizados em restaurante universitário

Frying is a widely used method of preparing food, because it is a very fast and convenient process, and because it provides specific characteristics of color, flavor, odor, and texture, besides having great consumer acceptance. Therefore, the interest in the physiological effects that oils heated at high temperatures can cause to the human body arises. The aim of this work was to analyze the levels of frying used oil alteration in different kinds of foods served at the university restaurant at “Instituto de Biociências, Letras e Ciências Exatas” (IBILCE), in São José do Rio Preto-SP. In addition, it aims to make the restaurant aware of the good ways to fry and the commitment of providing good quality food to students and professionals of the Institute. With this purpose, determination of total polar compounds, conjugated dienoic acids, peroxide value, and fatty acid profile were analyzed. Two rapid tests were also used: 3M Fat Monitor and Oil Test kit. The results were compared with limits recommended for the disposal of oils and fats used in frying by the Brazilian Health Surveillance Agency (ANVISA), by other countries, and by other researches. Thus, it was concluded that the university restaurant provides the consumers with fried food of good quality, since none of the analyses showed results above recommended, although there is a need of improvement in the quality control of the oil used, in order to avoid unnecessary costs to the university restaurant.

Laboratório de Investigação de Paternidade FCFAr-UNESP: Histórico e Atualidades

The Laboratory of Investigation on Paternity - FCFAr-UNESP performs an outreach university activity according to 53, UNESP Resolution article 3 , published on November 3, 2004. This article is classified in Human Rights area involving community services, training highly qualified human resources and scientific development. This kind of service is performed with advanced technological resources and quality control similar to the international standard. in human identification by DNA research results are available . The laboratory offers a highly qualified service at a fair price, allowing the low-income population access to such tests.

Qualidade da semeadura direta de milho com dois mecanismos de pressão no disco sulcador sob duas velocidades

Pós-graduação em Agronomia (Produção Vegetal) - FCAV

Recomendações para criação e gerenciamento de um sistema da qualidade em empresas de autopeças

This paper addresses the difficulties and best practices of a quality system of an automotive parts company. In it will be discussed the features and benefits of the proper use of a system of management and quality assurance. It emphasizes the proper use of tools and methodologies that aim improving the quality of processes and products. It also has some guidance information given by the standards of quality which helps the implementation of the quality system and the standards are important because it attests to the quality of companies. So, this work has as objective to guide the creation and management of the quality system in auto parts companies, which seek an increase in the quality of products and processes, it also helps to certify companies in the current quality standard for the sector, ISO TS 16949, and thus increases the competitiveness of companies in this market. As result, this paper resumes good practices, difficulties and key steps for creating and managing a quality system

Efeito do envelhecimento na qualidade da cachaça produzida por pequenos produtores

This article reports the results of a study that aimed at evaluating the effects of aging technique on cachaça samples produced and sold by small farmers in São Paulo State, Brazil. Cachaças, aged and not aged were sent by 10 cachaça producers that take part in the community project and course: São Paulo State Contest of Distillery Cachaça and Production Chain of Cachaça Meeting, organized by the Food and Nutrition Department of Pharmaceutical Sciences University, UNESP/Araraquara, SP, Brazil, in partnership with the Brazilian Service of Support to Micro and Small Enterprise of São Paulo State (SEBRAE-SP) and the Rural Union of Araraquara. The evaluation of the samples was made based on sensory tests conducted in Analysis and Quality Control of Foods and Drinks Laboratory of the Department. The survey results showed significantly higher acceptance average in the aged samples compared with not aged ones. The aging process, which was one of the topics discussed in the course, was considered as an effective way to improve the quality of cachaça, the research also confirmed the importance of the University support to improve the quality of food and drink produced in Brazil.

Efeito da adição de açúcares e do processo de envelhecimento na qualidade sensorial de amostras de cachaça obtidas tradicionalmente e por redestilação

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Fatores extrínsecos que afetam a absorção de água em carcaças de frango de corte

O Brasil ocupa uma posição de destaque como produtor e exportador de carne de frango. Um parâmetro importante na qualidade da carne de frango é a quantidade de água absorvida pela carcaça durante o processamento. No Brasil, o resfriamento das carcaças é feito por imersão em água refrigerada e, neste processo, a carcaça é reidratada, recuperando a água perdida durante o transporte e as operações iniciais. Este projeto teve como objetivo avaliar os fatores extrínsecos que podem influenciar a absorção de água pela carne de frango. Para isso, foram utilizados 144 frangos da linhagem Cobb, divididos em 24 grupos de seis aves. Aos 42 dias de idade, uma ave de cada grupo, com peso variando até 10% para mais ou para menos, em relação à média do grupo, foram abatidas em abatedouro experimental. A etapa de resfriamento foi realizada seguindo um delineamento inteiramente casualizado com arranjo fatorial 3x2, onde os fatores foram: três temperaturas na primeira seção do sistema de refrigeração (4, 10 e 16 º C) e dois graus de dureza da água (água dura e água mole), com seis tratamentos e quatro repetições. A legislação brasileira estabelece que a temperatura da água na primeira seção do resfriador não deve ser superior a 16ºC. Todas as carcaças permaneceram na primeira seção do resfriador durante 30 minutos e, em seguida, foram transferidas para outro tanque com água a 4ºC, permanecendo até atingir 7ºC. As carcaças foram pesadas antes e após o resfriamento por imersão, para avaliação da percentagem de água absorvida. A absorção de água foi influenciada pela temperatura inicial da água no pré-resfriador e pela dureza da água. Quando imersas inicialmente em água a 4ºC, as carcaças absorveram, em média, 2,70%, uma absorção significativamente menor do que a média de 3,83% observada nas carcaças que foram inicialmente imersas em água a 16ºC (p<0,05). As carcaças imersas em água a 10ºC apresentaram média de absorção de água de 3,66%, não diferindo das médias observadas nos outros tratamentos (p>0,05). Em água dura, a média de absorção de água foi de 2,46% e, em água mole, de 4,33% (p<0,05). Em todos os tratamentos, a absorção de água não excedeu o limite estabelecido pela legislação brasileira, que é de, no máximo, 8%. Esta informação é importante para controlar a absorção de água pelas carcaças em processamento de carne de frango, impedindo que os consumidores sejam prejudicados.

Validação de protocolo sensorial para avaliação de carne bovina

Beef quality control, particularly its sensory characteristics, is an important factor for producers and retailers in order to satisfy consumer’s choices. Sensory analysis is an important tool to evaluate attributes that cannot be measured by easily available instrumental techniques, as well as texture – tenderness and juiciness – whose human perception is more complete, through trained panels. The aim of this study was evaluate the use of a beef sensory analysis protocol in three different laboratories. Six commercial samples of different brands of aged beef and 14 samples from crossbred animals (Bonsmara × Nelore - 7 and Canchim × Nelore - 7), aged during 14 days were analyzed. The samples were distributed to each participant laboratory, where 7 to 12 panelists were trained. A sheet containing a 9 cm non-structured scale with 14 attributes was used. The attributes were brown colour (CMAR); aponevrosis (PNAP); hydration degree (GH); characteristic beef aroma (SCCB); salty taste (SS); liver flavour (SF); fat flavour (SG); metallic flavour (SM); tenderness (MZ); juiciness (SL); fibrosity (FBS) and liver texture (SF). Obtained data was analyzed using analysis of variance and principal component analysis (PCA). The results showed that there was no interaction between samples and laboratories, indicating that all of them responded in a similar manner in relation to the samples, except PNAP attribute, which was expected as meat is very non-uniform normally. Samples were well differentiated in all laboratories as it could be observed in PCA graphs. With proper training it is possible to use a standard protocol for beef sensory analysis.

Bacteriological quality of irrigation water from vegetable gardens in the municipalities of Araraquara, Boa Esperança do Sul and Ibitinga, SP

This work aimed to assess the bacteriological quality of water used in the irrigation of vegetable gardens in the municipalities of Araraquara, Boa Esperança do Sul and Ibitinga, São Paulo, Brazil. A total of 80 samples of water used in the irrigation of 40 vegetable gardens were analyzed, two samples coming from each vegetable garden. They were collected at the same site in different months, which resulted in two sample collection groups. The most probable number (MPN/100mL) of total coliforms, thermotolerant coliforms and enterococci was identifi ed by means of the multiple tube technique. The analysis of the fi rst group samples showed quantities of thermotolerant coliforms above the amount allowed by current law for irrigation water (CONAMA Resolution n. 357) in nine cases. The owners of those vegetable gardens were then instructed in water disinfection procedures. After the analysis of the second group samples, it was noticed that only one sample did not meet the quality standards, and it was collected at a site where no disinfection procedure had been carried out. According to the results, 77.5% of the vegetable gardens were using water whose samples meet the quality standards. After the owners were instructed with regard to disinfection procedures, that number changed to 97.5%, which confi rms the importance of controlling and supervising irrigation water quality

Assessment of the quality evaluation of compounded fluconazole capsules marketed in the region of Araraquara (SP, Brazil)

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

Development and validation of a rapid turbidimetric assay to determine the potency of ampicillin sodium in powder for solution for injection

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

A importância da atenção farmacêutica após a verificação da qualidade microbiológica de medicamentos contendo paracetamol encontrados em algumas residências de Américo Brasiliense - SP

It is known that a high microbial count can compromise the stability of medicines, thus reducing their therapeutic efficacy. This work tried to demonstrate that the microbial contamination can be directly related to the inadequate handling of the medicines stored in homes, making it possible to draw strategies to reduce the possible risks of medical therapy offering correct information and advising. The objective of this work was to evaluate the quality of the medicines containing paracetamol found in the residences of Américo Brasiliense-SP, using the microbial analysis of non-sterile method described in the Brazilian Pharmacopoeia (1988). The medicine samples (30 samples) were obtained directly from the interviewed local residents, who had received new medicine bottles of the same product. An analysis of viable microorganisms (bacteria and fungus) was carried out to identify pathogens found in the collected samples. Although 90% of the analyzed samples have shown some microbial contamination, the results indicated the absence of pathogenic microorganisms, and the total count of viable microorganisms was below the maximum value for non-sterile (104 UFC/g or mL). It was also verified that the local residents stored the medicines in appropriate places, according to the orientations received when they bought the medicines in pharmacies and drugstores, showing the importance of information for the correct use and conservation of pharmaceuticals.

Farmácia magistral: sua importância e seu perfil de qualidade

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

Qualidade dos processos mecanizados de semeadura e colheita na cultura da soja

Pós-graduação em Agronomia (Produção Vegetal) - FCAV

Desenvolvimento de procedimentos e métodos analíticos no campo forense aplicando os princípios da química verde

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)