Acumulação por espoliação: o setor de mineração em Moçambique : o caso da mina de carvão da Vale S. A

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

Alterações nuricionais em casca e polpa de cenoura decorrentes de diferentes métodos de cozimento

The aim of this study was to verify the carrot cooking most suitable method to minimize nutrient losses. Carrot peel slices were subjected to pre cooking tests that were initiated with 0.5 min of duration and then increased in 0.5 min successively. The carrot pieces texture was monitored during the pre tests so all would havethe same texture independent of the type of cooking. The degree of softennes was evaluated by pressuring the pieces between the toes. The carrot pulp and pell were subjected to four types of heat treatment (pressure, immersion, microwave, and steam), after that they were pounded with a food processor and stored at -18 ºC. The nutritional analyses were as follow: The evalu determination of proteins, lipids, fibers, sugars reducers, total of ascorbic acid content and minerals (iron, calcium, zinc, magnesium, potassium, phosphorus, and calcium). The analyses were accomplished with fresh carrot and after cooking with the different methods. The peel of the carrot presented as amounts of proteins, lipids, fibers percentages, sugars reducers, total and ascorbic acid content equivalent to the pulp. In addition, the minerals content was superior in the peel in relation to the pulp, presenting respective percentages of 38,10%, 95,12%, 47,04%, 58,88%, 70,27% and 21,27%. There were nutrient losses in relation to the raw vegetable, when the carrot pieces were submitted to the different cooking methods. The methods of steaming and microwave had lower nutritional losses.

Aproveitamento da casca de banana na elaboração de barras de cereais: avaliação dos compostos bioativos, características físicas e sensoriais

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Manejo de minimelancia cultivada em fibra da casca de coco, sob ambiente protegido

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

Green supply chain management em uma indústria de bens do consumo do Vale do Paraíba - SP

The Green Supply Chain Management (GSCM) is gaining prominence in the academy and business, as an approach that aims to promote economic and environmental gains. The GSCM is operated through the Environmental Management System Tools and treated as an Environmental Management System (EMS), involving Reverse Logistics, Green Purchasing, Green Sourcing, Green Design, Green Packaging, Green Operation, Green Manufacturing, Green Innovation and Customer Awareness. The objective of this study is to map the GSCM tools and identify their practice in a consumer goods industry in the Vale do Paraiba. The approach and data collection were made in the company's database chosen as the object of study, as well as through on site visits and interviews. The results showed that the tools Green Operation, Green Manufacturing, Green Innovation and Green Sourcing are applied in the company and just Costumer Awareness tool showed no practice at all. To other tools was identified ideology or interest of the company in applying them