Desenvolvimento de filmes biodegradáveis à base de zeína, caracterização das propriedades funcionais e estruturais e avaliação do uso como cobertura na conservação das características físico-químicas do queijo Minas padrão

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

Predição de sítios de ligação para a cisplatina e transplatina baseada em ligações de hidrogênio

Pós-graduação em Biofísica Molecular - IBILCE

Estudo da variação horizontal das condições químicas, físicas e biológicas no reservatório de Itupararanga, Votorantim-SP e suas potenciais influências na toxicidade do sistema

Pós-graduação em Ciências Ambientais - Sorocaba

Técnicas intervencionistas de recuperação ecológica em áreas florestais e influências nas características físicas, químicas e isotópicas dos solos

Pós-graduação em Engenharia Civil e Ambiental - FEB

Desenvolvimento de bebida láctea potencialmente probiótica carbonatada: características físico-químicas, microbiológicas e sensoriais

The goal of this work was to develop a strawberry fl avored dairy beverages carbonated and fermented with potential probiotic bacteria. Four formulations of dairy beverages were elaborated: Control (BL); Fermented (BLF); Carbonated (BLC) and Carbonated Fermented (BLFC). In samples submitted for carbonation, a carbonator was used for the carbon dioxide (CO2 ) gas injection dissolved in drinking water and the cultivation consisting of lactic bacteria Lactobacillus acidophilusLA-5®, Bifi dobacterium BB-12® and Streptococcus thermophilus (Biorich, Chr. Hansen) was employed on the fermented samples. The samples were characterized by physical and chemical, microbiological and sensory parameters. The BLC sample showed the presence of yeasts and coliform counts, but the counts indicated that it was suitable for consumption in 28 days time. The BL presented average coliform counts above the limit established by the law after 21 days of refrigerated storage. The presence of lactic bacteria and CO2 and their effects on lower proteolysis indexes, lower pH values and higher acidity values were correlated with signifi cant inhibitory effect of contaminated microorganisms in the BLF and BLFC. The carbonation was not stimulatory for the growth of lactic crops, mainly in the genus Bifi dobacterium spp. and Streptococcus spp. The BLF drink presented greater sensory acceptance and purchase intention test results, however the carbonated beverage presented positive results, with mean values greater than 50% in the acceptance tests with potential inclusion as sensory differential in dairy beverages. Just BLFC drink was considered potentially probiotic, by presenting minimum counts of Lactobacillus spp. during storage. Further studies should be conducted with the technology of carbonation, since it has been proven the correlation of the presence of CO2 with inhibitory effect of contaminated microorganisms and lower physical and chemical changes of dairy beverages.

Substrato flexível portátil para detecção e análises químicas usando fenômenos de amplificação sers e serrs por espectroscopia micro-raman e processo de obtenção do dito substrato

É descrita a invenção de um substrato flexível portátil para detecção e análises químicas usando fenômenos de amplificação sers e serrs por espectroscopia micro-raman e processo de obtenção do dito substrato. É descrita a invenção de um substrato flexível portátil para detecção e análises químicas usando fenômenos de amplificação sers (surface enhanced raman spectroscopy) e serrs (surface-enhanced resonance spectroscopy) por espectroscopia micro-raman e respectivo processo de obtenção do dito substrato que provê um substrato de borracha natural impregnando com nanopartículas de ouro.

A memória, o grupo e o ator: ligações e tensões acerca da formação da identidade do militante estudantil de 1968

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

O Ensino de Acústica nos livros didáticos de Física recomendados pelo PNLEM: análise das ligações entre a física e o mundo do som eda música

This paper presents an analysis of the content in acoustics present in physics textbooks recommended by PNLEM, which used the same criteria of evaluation from used by experts in the analysis of such books. In this way, we observed that such texts have evolved little in comparison with the textual presentations reviewed in 1998 and published in the journal Science and Education [1], which were analyzed ten physics textbooks for high school, among which the most commom, at the time, in Brazilian schools. Although we identified the inclusion of some aspects of the culture of sound and music, there are still several conceptual and historical distortions, besides the little importance has been given to links CTSA, among them, studies of soundscapes that, even, are mentioned.

Les liaisons dangereuses na Tela: ligações 'perigosas' entre cinema e literatura

The purpose of this article is to comment on the film adaptation by director Stephen Frears of the 18th-century novel Les liaisons dangereuses (in English, Dangerous Liaisons) by Choderlos de Laclos. It compares the film composition to the basic formal aspects of the novel. If, on one hand, Frears’ 1988 film adaptation breaks away from Laclos’ epistolary novel for being aligned with the standard elements of the classical cinema, on the other, it reveals a surprising affinity to the literary work: the relation with the theatrical language.

Características físico-químicas de amidos de genótipos de bananeiras

Pós-graduação em Zootecnia - FMVZ

Propriedades mecânicas, físico-químicas e biológica de adesivo experimental com incorporação de epigalocatequina-3-galato

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Somatotropina bovina (rbST) recombinante sobre as características físico-químicas da carne de cabritos

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Características Físico-Químicas, energéticas e desempenho da fibra de coco na sorção de óleo diesel e biodiesel

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

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.

Propriedades físicas, químicas, antimicrobianas e biológicas de cimentos endodônticos com óxido de cálcio e resina salicilato

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)