Aplicação de cinza do bagaço de cana-de-açúcar em latossolo cultivado com cana-de-açúcar

Pós-graduação em Agronomia (Produção Vegetal) - FCAV

Queijo Prato com teor reduzido de gordura adicionado de enzima proteolítica: características físicas e sensoriais

The Prato cheese is the second most consumed cheese in Brazil. It is produced by milk enzymatic coagulation, and maturated for at least 25 days; it is classified as fatty cheese and of medium moisture. Due to the concern to health, the cheeses consumers have been seeking for products with low fat contents; however fat is essential for providing desirable sensory and physiologic characteristics, such as flavor, softness and texture to cheeses. Alterations on the technological processing of low fat cheeses have been made seeking for improved products, and the use of proteolytic enzymes has been a significant strategy. The meltability, color and sensory characteristics are fundamental quality indicators of the final products. This study reports the findings from the analyses on the physical and sensory characteristics of low fat Prato cheese with addition of proteolytic enzyme – fastuosain, that is extracted from unripe gravata fruit. The addition of fastuosain improved the quality of the product, as this additive neither affected the meltability, nor produced bitterness, which is a common unpleasant taste in low fat cheeses.

Validação das unidades arbitrárias de teor de clorofilas obtido em folhas intactas de seringueira

The determination of foliar chlorophyll content is a characteristic that interests ecophysiologists and rural producers. With consideration for practical uses as well as scientific publications, our present work aims to establish equations, for rubber tree leaves, that can convert arbitrary units of expressing chlorophyll content to the international system. Chlorophyll a (Chla), chlorophyll b (Chlb), and total chlorophyll (Chltot) were obtained from intact leaves using a portable chlorophyll detecting instrument. Leaves from different positions on the plant, at various stages of maturity, and representing a large spectrum of pigment concentrations, were collected and analyzed in the field using the Clorofil OG Falkner ® instrument, through four evaluations in forty-five medium leaflets. At the laboratory, leaflets underwent a process of pigment extraction. They were incubated in a water-bath with dimethylsulfoxide (DMSO), dosed in molecular absorption spectrophotometer, and converted into pigment content per unit of fresh weight using conventional equations. The data were evaluated according to the Pearson correlation coefficient and tested with different regression models. For all variables, the linear fit is the most adequate, with correlation coefficients (r) 0.74 for Chlb and 0.88 for Chla and Chltott.

Validação das unidades arbitrárias do teor de clorofilas obtido em folhas intactas de seringueira

The determination of foliar chlorophyll content is a characteristic that interests ecophysiologists and rural producers. With consideration for practical uses as well as scientific publications, our present work aims to establish equations, for rubber tree leaves, that can convert arbitrary units of expressing chlorophyll content to the international system. Chlorophyll a (Chla), chlorophyll b (Chlb), and total chlorophyll (Chltot) were obtained from intact leaves using a portable chlorophyll detecting instrument. Leaves from different positions on the plant, at various stages of maturity, and representing a large spectrum of pigment concentrations, were collected and analyzed in the field using the Clorofil OG Falkner ® instrument, through four evaluations in forty-five medium leaflets. At the laboratory, leaflets underwent a process of pigment extraction. They were incubated in a water-bath with dimethylsulfoxide (DMSO), dosed in molecular absorption spectrophotometer, and converted into pigment content per unit of fresh weight using conventional equations. The data were evaluated according to the Pearson correlation coefficient and tested with different regression models. For all variables, the linear fit is the most adequate, with correlation coefficients (r) 0.74 for Chlb and 0.88 for Chla and Chltott .

Caracterização da cinza de bagaço de cana-de-açúcar e aplicação no solo

Pós-graduação em Agronomia (Ciência do Solo) - FCAV

Aplicação de cinza de bagaço de cana-de-açúcar nos atributos químicos e biológicos do solo

Pós-graduação em Agronomia (Produção Vegetal) - FCAV

Concreto com adição de cinza de bagaço de cana-de-açúcar

Pós-graduação em Engenharia Civil - FEIS

Mapeamento de QTL e análises de espectroscopia para teor de óleo visando aplicação em programas de melhoramento de soja

Pós-graduação em Agronomia (Genética e Melhoramento de Plantas) - FCAV

Concreto autoadensável utilizando cinza de casca de arroz: estudo das propriedades mecânicas

Pós-graduação em Engenharia Civil - FEIS

Utilização da cinza de folha de cana-de-açúcar como material pozolânico em matrizes cimentantes

Pós-graduação em Engenharia Civil - FEIS

Relação da tolerância ao déficit hídrico com o teor e acúmulo de nitrogênio, fósforo e potássio em cultivares de cana-de-açúcar

Pós-graduação em Agronomia (Ciência do Solo) - FCAV

Efeito do teor de água na avaliação da compactação do solo causada pelo tráfego agrícola e seu reflexo nos atributos físicos do solo

Pós-graduação em Agronomia (Energia na Agricultura) - FCA

Avaliação sensorial e influência do tratamento térmico no teor de ácido ascórbico de sorvete de pimenta

In this work were prepared with three ice cream added peppers of different varieties: Capsicum baccatum, Capsicum annuum and Capsicum frutescens. The peppers were first pasteurized and evaluated in relation to the effect of heat treatment on the ascorbic acid content. Results showed that the Capsicum annuum showed higher ascorbic acid content, but the heat treatment resulted in greater loss of biocompounds. The higher retention of ascorbic acid was observed with Capsicum frutescens, which presented lower content of biocompound, but near of the pepper Capsicum annuum. The follow attributes was performed to evaluate the acceptance of ice cream through the sensory attributes: color, aroma, flavor and texture. Analysis of variance showed no significant difference between ice cream formulations at the 5% level of significance with regard to color, aroma and texture. Regarding taste, the samples differed significantly, at 5% significance, and the most preferred was the ice cream made with pepper Capsicum frutescens.

Estudo das propriedades mecânicas do concreto com adição de cinza de casca de arroz

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Efeito da fermentação fúngica no teor de compostos fenólicos em casca de café robusta

Coffee husk is an abundant by-product generated by the coffee industry and it can be used for the production of-value-added phenolic compounds. Currently, this residue has no commercial use due to the presence of anti-nutritional compounds and it is returned to the soil or burned. The aim of this study was to evaluate the content of phenolic compounds in Robusta coffee husk, the adequacy of this residue as substrate for fermentation processes, as well as evaluating the influence of fungal solid state fermentation to obtain phenolic compounds from this residue. In the present study, the use of different solvents for the extraction of polyphenols was evaluated and the content was found to be in the range of 96.9-159.5 mg of galic acid (GA).g(-1) substrate, depending on the solvent used. The best solvent was acetone, therefore it was selected for extraction. Studies were carried out to evaluate the effect of solid-state fermentation in the release of phenolic compounds, using the filamentous fungi Penicillium purpurogenum. The total phenolic content increased from 159.5 up to 243.2 mg GA.g(-1) substrate as a result the solid-state fermentation.