Atividade antimicrobiana de microrganismos probióticos em bebidas lácteas fermentadas

Pós-graduação em Microbiologia - IBILCE

Errâncias e errantes: um estudo sobre a mobilidade do sujeito e o uso de bebidas alcoólicas na contemporaneidade

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Determinação de conservantes e contaminantes em alimentos e bebidas por Eletroforese capilar

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Eficiência energética aplicada na indústria de bebidas em sistemas de refrigeração e ar comprimido: estudo de casos

Pós-graduação em Engenharia Mecânica - FEG

Bebidas lácteas fermentadas: evolução da microbiota durante a fabricação, identificação de fungos leveduriformes e ação de culturas probióticas sobre os leveduriformes

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Estudo da degradação de resinas compostas pela ação de bebidas alcoólicas: análise de fluorescência e rugosidade superficial

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Utilização dos isótopos estáveis de carbono e nitrogênio na detecção de adulteração e avaliação energética de bebidas de laranja

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Análise isotópica (δ13c), físico-química e energética de bebidas não-alcoólicas de manga (Mangifera indica, L.) e de goiaba (Psidium guajava, L.)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Bebidas alcoólicas na adolescência: relação entre usos e domínios sociais

Pós-graduação em Educação - FFC

Efeito de bebidas enriquecidas com frutooligossacarídeos (FOS), produzidos pela linhagem Aspergillus japonicus-119, no trato intestinal de ratos Wistar

Pós-graduação em Ciências Biológicas (Microbiologia Aplicada) - IBRC

Uso da padronização interna em espectrometria de absorção atômica em forno de grafite na determinação de 'SE' e 'NI' em bebidas não alcoólicas

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

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.

Estudo de capacidade de armazenagem e frota em uma empresadoramo de bebidas

This paper presents a case study in a largebeverage company,which suffers fromlack of inputs. Through 5 Whys analysis,it was possible to find the root causes of the problem: the bad fleet sizing deliveriesand low capacityof storage of inputs. Through the use of simulation, it was possible to determine theactual fleet required, and it was alsoquantified thespace required for thestorage ofloads.Based on these results andconsidering the cost, it waspossible todetermine which the most effective solutions toreducing the initialproblem: the increase of storage capacity, considered the best option, even demanding time, or the increase of the fleet, considered a stopgap measure to partially solve the problem until the first solution is finalized

Microbiota contaminante em bebidas lácteas fermentadas comerciais

Lately, the acceptability of fermented dairy beverages has been increased, due to the nutritional benefits, the practical consumption and the low cost of product for the manufacturers, and consequently for final market price to the consumers. During the manufacturing process, these products can be susceptible to microbiological contamination. The present study investigated the contaminant microbiota in fermented dairy beverages produced by small- and medium-sized companies, by means of analyses on moulds and yeasts counting, determination of the Most Probable Number (MPN) of total and thermo tolerant coliforms, Escherichia coli and Salmonella spp. detection, and determination of pH value. In spite of the absence of Salmonella spp., a high counts of yeasts and moulds were found, and E. coli was detected in five samples (16.67 %); and the sample were classified as “products in poor sanitary conditions”, because they showed thermo-tolerant coliforms counting higher than the standard established by the legislation in force. Therefore, quality programs such as Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Points (HACCP) should be employed to prevent any contamination risk, in order to provide safe products to consumers.

Desenvolvimento cognitivo e sintomas depressivos em adolescentes que fazem uso de bebidas alcoólicas

Surveys on alcohol use show that people usually begin using this substance as adolescents. In this stage of development, it is common for some people to show depressive symptoms. The combination of alcohol and depressive symptoms may affect students’ cognitive and school development. This study aims at identifying and discussing on the relationship between alcohol use in adolescents, depression and the consequences on cognitive development. Participants were 127 students of two schools in the state of São Paulo, who answered the AUDIT, the BDI and Tests for Operatory Development. Results show that excessive alcohol use is significant, but we did not observe a relationship between alcohol use, depressive symptoms and low cognitive performance.