Ecological distribution of stream macroalgal communities from a drainage basin in the Serra da Canastra National Park, Minas Gerais, Southeastern Brazil

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

Buffalo cheese whey proteins, identification of a 24 kda protein and characterization of their hydrolysates: in vitro gastrointestinal digestion

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Ecological distribution of stream macroalgal communities from a drainage basin in the Serra da Canastra National Park, Minas Gerais, Southeastern Brazil

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

História natural de Phyllomedusa ayeaye (Anura, Hylidae) na Serra da Canastra, Minas Gerais

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Gamma-ray spectrometry signature of main volcanic rocks of Serra Geral formation: preliminary results

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

Caracterização do processamento artesanal de produtos agropecuários em assentamentos rurais de Ilha Solteira-SP: das estratégias de produção à comercialização

Pós-graduação em Agronomia - FEIS

Characterization of fresh cheese with addition of probiotics and prebiotics

Sensorial and microbiological characteristics of a Brazilian fresh cheese samples with Bifidobacterium animalis subps. lactis as well as samples with this probiotic and polydextrose, a prebiotic ingredient, were evaluated. The addition of this microorganism was studied as: (1) lyophilized probiotic added to cheese curd and (2) by using milk previously fermented by this probiotic to produce the cheese. Cheese samples were microbiologically characterized after 0, 7, 14, 21 and 28 days of storage at a temperature of 4 °C. The microbiological analyses conducted were quantification of total lactic acid bacteria, mesophilic microorganisms, Bif. animalis subps. lactis, coliforms at 30 °C and 45 °C. Affective sensory test was conducted for two different cheese samples (with probiotic and with probiotic and prebiotic) as well as for control one week after manufacturing date. Cheese samples provided acceptable results for coliform counts at 30 °C and 45 °C in compliance with legislation. The cheese samples produced using milk fermented by probiotic showed counts of 107 -108 CFU/g after 28 days of storage, which assures functional property for this product to be claimed.

Comportamento do fator de potência de uma serra de fita vertical e de um picador em uma serraria

This work aims to present the electrical behavior of two mechanical processing equipment of wood, the saw vertical tape and the wood chipper. Their characteristics in real operating conditions and the electrical behavior of devices in terms of energy efficiency is shown through the study of individual power factor are presented in this study. It was observed that both devices operate unloaded for some intervals of time and this contributes to a low power factor. It is concluded that improved production planning and better preparation of the operators in the operations of sawing wood, in order to improve the power factor in sawmills is necessary.

O movimento Slow Food e seus impactos para a produção do queijo artesanal na região do Alto Paranaíba - Minas Gerais

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Diagnóstico e avaliação ambiental das nascentes da Serra dos Matões, município de Pedro II, Piauí

Pós-graduação em Geografia - IGCE