Efeito da bidestilação na qualidade sensorial da cachaça

Pós-graduação em Alimentos e Nutrição - FCFAR

Bidestilação em alambiques contendo dispositivos de prata e cobre e sua influência na qualidade da cachaça

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

Análise da variabilidade genética e do padrão de atividade esterásica no hepatopâncreas de camarões palemonídeos expostos a diferentes pesticidas

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

O arquétipo da bruxa: de Aura a Inquieta compañía

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Estudo do efeito de metais em esterases de zebrafish (Danio rerio)

Pós-graduação em Química - IBILCE

Desenvolvimento de sensor biomimético para detecção de resíduos de pesticidas organofosforados e carbamatos em alimentos

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

O lugar Marambaia

Pós-graduação em Geografia - FCT

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.

Própolis na produção de cachaça orgânica de qualidade

Pós-graduação em Microbiologia Agropecuária - FCAV

A persistent organic pollutant related with unusual high frequency of hermaphroditism in the neotropical anuran Physalaemus cuvieri Fitzinger, 1826

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

Quantificação de carbamato de etila em vinhos

The ethyl carbamate is a compound present in most foods yeast-distillates; due to its carcinogenic potential, national legislation has established a limit of 0.150 µg / mL for spirits, so the values above the same, pose a threat to both public health as well for the economic sector by preventing the export of these products. The aim of this work is to provide the optimization of an analytical method employing the technique of gas chromatography equipped with flame ionization detector (FID) to determine the concentration levels of ethyl carbamate in some samples of wine. The use of ethyl acetate as solvent employed in the extraction, the ethyl carbamate present in wine samples proved to be suitable, where Recoveries were between 97.6 to 103.3% (m / m), with a standard deviation for between 0.56 to 3.50%. The concentrations of ethyl carbamate in particular wine samples vary between 3.22 µg / ml and 3.80 µg / mL, with a mean of 3.48 µg / mL. These valuesare all above the limit set by law. Thus, the results indicate the need for changes in the process of wine production, in order to control the levels of the substance

Polymeric and solid lipid nanoparticles for sustained release of carbendazim and tebuconazole in agricultural applications

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

Cães e gatos: expressão das lesões em intoxicações criminais

Pós-graduação em Medicina Veterinária - FMVZ

Efeito da adição de açúcares e do processo de envelhecimento na qualidade sensorial de amostras de cachaça obtidas tradicionalmente e por redestilação

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Influência da temperatura nas respostas aos biocidas diazinon e carbaril em Dilocarcinus pagei Stimpson, 1861

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)