Aplicação de métodos combinados na conservação da qualidade de lichias ‘Bengal’

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Distribuição espacial de Phytophthora nicotianae da cultura da cebola em amostras de solo e reação de cultivares ao patógeno

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Substratos e estaquia na produção de mudas de cacaueiro

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Injúrias mecânicas e processamento mínimo de goiabas: fisiologia e qualidade pós-colheita

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

Desenvolvimento de substrato supressivo à murcha do crisântemo causada por Fusarium oxysporum

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Determinação de bisfenol A em água : uma investigação na cidade de Campo Grande - MS

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Resíduo sólido orgânico urbano e níveis de irrigação no cultivo de crambe

Pós-graduação em Agronomia (Produção Vegetal) - FCAV

Processo de destilação para redução de contaminação por carbamato de etila em bebidas alcoólicas

Contamination of Brazilian sugar-cane rum by ethyl carbamate, a potentially carcinogenic substance, is considered an obstacle to export of the beverage. Copper is involved in ethyl-carbamate-formation reactions, and the replacement thereof by stainless steel in distillation equipment, with the aim of preventing the formation of said compound, results in a beverage of poor sensory quality owing to the presence of dimethyl sulphide. A reduction in the concentration of sulphurated compounds in the final product may be achieved by the placing of a copper device (Patent No. 8206688) inside the dome of a stainless-steel alembic. It is therefore appropriate to verify the efficiency of using other forms of catalysts that, in addition to reducing ethyl-carbamate levels, are able, likewise, to trigger other catalytic actions that allow the production of a distillate of good sensory quality. Silver is the noble metal most used in industry and, on account of the catalytic properties thereof, it is ideal for use as a catalyst in oxidation reactions. The subject matter of the present invention comprises a method involving the use of silver in the distillation of alcoholic beverages, such as sugar-cane rum, which reduces ethyl-carbamate contamination of the end-product.

Caracterização morfológica do ramo, sementes e plântulas de matayba guianensis Aubl. e produção de mudas em diferentes recipientes e substratos

Matayba guianensis Aubl . is a shrubby or arborial Sapindaceae quite common in the Brazilian Cerrado with a key role in providing resources for ants and bees. It presents a rapid growth, and is important for the recovery of degraded areas, but little is known about its seedlings production. Therefore, the aim of this study was to describe the morphology of the branch and the seed germination and of seedling Matayba guianensis Aubl . in its post-seminal development and define the type of substrate and container suitable for seedling emergence and seedling production of this species. We evaluated three types of containers: black polyethylene bags, cartridge and polystyrene tray, with 5 kinds of substrates: sand, earth, earth - sand - manure (1:1:1); commercial substrate, and coconut fiber, with 4 replicates of 25 seeds per treatment . The branch, fruit, seed, seedling and their morphological events were described. The branch is cylindrical with paripinnate and alternate leaves, the fruit is dry and dehiscent. The seeds have a large amount of aryl, and the germination is cryptocotylar and hypogeal. The highest percentage of emergence occurred in styrofoam container with 91 % of the seeds germinated in commercial substrate , followed by coconut fiber (88 %). The development of root and stem were higher in tubes and plastic bags , using coconut fiber or commercial substrate.

Avaliação físico-química e sensorial de fermentado de acerola

Fruit processing for beverage production purposes is a way of adding value to the raw material and of raising the farmer s income by increasing the demand. Thus the objective of this work was the production of fermented West Indian cherry beverages and their physicochemical and sensory evaluation. The beverages were produced based on the Brazilian legislation for fermented fruit beverages and wine. The fermented beverages were produced from West Indian cherry pulp (pulper) and juice (press) and sweetened with sugar to obtain three types of beverage: dry, semidry and sweet. The beverages were submitted to the following physicochemical analyses: pH, alcohol, reducing sugars, total reducing sugars, total acidity, volatile acidity, fixed acidity, dry extract, reduced dry extract, alcohol to reduced dry extract ratio, free sulphur dioxide, total sulphur dioxide and turbidity. In the sensory analysis, the beverages were assessed using a 9-point hedonic scale, evaluating the attributes of appearance, odour, flavour and overall assessment. The chemical and sensory results were submitted to an analysis of variance and the means compared using Tukey s test (5%). Both the raw materials (pulp and juice) and the different sugar concentrations (dry, semidry and sweet) interfered in the sensory and physicochemical parameters of the fermented West Indian cherry beverages, the tasters showing preference for the sweetened beverages.

Caracterização físico-química de cervejas elaboradas com mel

The aim of this study was to produce and physicochemically characterize beer elaborated with honey. Beer production assays were carried out with nine treatments, the combination of three concentrations of the original extract (11, 13 and 15 ºBrix) with three percentages of honey in the wort formulation (0, 20 and 40%). The experiment was completely randomized with two replicates, giving a total of eighteen trials. Mashing was carried out by infusion and the honey was added during the boiling step. After clarification, the extract content was corrected with water and the wort then inoculated with bottom-fermenting yeast. Fermentation was at 10 ºC. The beer was bottled manually and stored in a freezer at a temperature of 0 ºC for 15 days, for maturation. The beers were analyzed for their alcohol content, true extract, apparent extract, colour, bitterness, turbidity, pH, total acidity, carbon dioxide, foam density and total foam. The results of the physicochemical analysis were subjected to an analysis of variance, and the means compared by Tukey's test at 5% probability. All beers were considered to be pale. The presence of honey in the formulation enhanced carbonation, foam density and total foam, but the beers were less bitter and less acid.

Categorias, níveis e causas de resistência de genótipos de feijoeiro a Zabrotes subfasciatus (Boheman, 1833) (Coleoptera: Bruchidae)

Pós-graduação em Agronomia (Entomologia Agrícola) - FCAV

Sistemas de produção de porta-enxertos de seringueira

Pós-graduação em Agronomia (Produção Vegetal) - FCAV

Expectativa do consumidor de bebida funcional não alcoólica e percepção de alimentos funcionais

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Qualidade do café em coco e em pergaminho armazenados em atmosfera modificada

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