Secagem de biomassa bacteriana: rendimento, recuperação e produtividade

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

Caracterização de hambúrguer elaborado com farinha de folhas de Moringa (Moringa oleífera Lam.)

The aim of this study was to determine the antioxidant activity of Moringa (Moringa oleifera Lam.) leaves flour in beef burger during storage for 120 days. Six hamburger formulations were processed: one control (without the use of additives), four with addition of Moringa leaves flour (0.10, 0.15, 0.20, and 0.25 g/100 g aggregate), and one with addition of synthetic antioxidant Propyl Gallate (0.01 g/100 g aggregate). The products were analyzed for their chemical composition with determinations of moisture, protein, dietary fiber, lipids, ash, carbohydrate, and caloric value after preparation. Microbiological and acceptance testing were performed at the beginning and after 120 days of storage. Determination of pH, instrumental color and lipid oxidation (TBARS) were performed at 1, 30, 60, 90 and 120 days of storage. All samples showed physical-chemical and microbiological tests in accordance with the Brazilian legislation. pH measurements were between 5.48 and 5.90; however, the intensity of red has changed according to the treatments and storage periods. The addition of Moringa leaves flour had no antioxidant effect on burgers, but its inclusion not only contributed to the improvement of nutritional quality, but also did not harm product acceptance.

Análise do pré-mix de breu esterificado e policloreto de alumínio como agente de colagem interna em sistemas alcalinos

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Óleo funcional na dieta de vacas leiteiras

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Avaliações fisiológicas de sorgo sacarino inoculado com Azospirillum brasilense em função da adubação nitrogenada e reguladores vegetais

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Determinação simultânea de biomarcadores de função renal em urina utilizando dispositivo analítico microfluídico em papel

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Greenhouse gas emissions and N2o mitigation in beef cattle production on tropical pasture

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

Plantas de cobertura em pré-safra e adubação nitrogenada no milho em plantio direto

Pós-graduação em Agronomia (Ciência do Solo) - FCAV

Características de dossel e produção de milho submetido a arranjos espaciais de planta e adubação nitrogenada em plantio direto

Pós-graduação em Agronomia (Ciência do Solo) - FCAV

Formas de N-orgânico em latossolo em função de nitrogênio e de plantas de cobertura em pré-safra do milho

Pós-graduação em Agronomia (Produção Vegetal) - FCAV

Antecipação de nitrogênio para a cultura do milho em sucessão a gramíneas forrageiras no sistema plantio direto

Pós-graduação em Agronomia (Agricultura) - FCA

Ácidos orgânicos em dietas de suínos

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

Protocolos para o uso combinado de monensina sódica e virginiamicina em dietas de bovinos Nelore confinados

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

Uso de substâncias ergogênicas suplementares nutricionais em praticantes de musculação

Ergogenic substances are all nutritional or pharmacological additional devices which physiologically influence on the individual's performance. Currently, the practice of physical exercises that modern gyms have is growing and embracing a new recreational space for the population. In particular, for the male audience, weight training; and for the female audience, aerobic gymnastics. This study has the objective of explaining the importance of ergogenic resources in the physiological and psychological planes, emphasizing the point that supplementation is really valid and beneficial. To achieve the objective of the study, a literature review will be carried out, searching for scientific articles published in books, magazines and online newspapers that address some issues that cut across the thematic proposed in this work. From the point of view of Sport Psychology, the issues discussed on body image and emotional changes have concerns professionals of this area, but the literature suggests it is unnecessary the use of ergogenic substances to the concreteness of that purpose. Supplements of any kind will not be enough to transform the psychological and physiological aspects, the way the media assume conclusively. Thus, with our documentary research, we started a provocation that feeds new studies in the area. We conclude that supplementation is a resource that should be used in the final occasion, that is, if the bodybuilders (non-athletes) have time to be nourished from the normal diet, the use of supplements like whey and creatine, are not needed. Used appropriately supplements do not result in physiological damage, however, can contribute beneficially to the individual's nutrition, thus the abusing dosages, in addition to financial loss, can cause damage to the body

Antioxidantes informados nos rótulos dos óleos vegetais comestíveis

The study of antioxidant has a great interest to biochemistry and medicine, due to of used in the human body as inhibitor to free radical process, which can cause premature aging and degenerative diseases. Furthermore, antioxidant is widely used in food industry that i s used to prevent food deterioration, in fats and oils (autoxidation, known as rancidity). Thereby, the survey data labels of vegetable oils such as soybean one, corn one and sunflower one, it is very important, with this survey data label was possible to verify the antioxidants used on vegetable oils and describe their chemical structure, molecular formula, lethal dose and daily dose by review. Following this review, it was possible to create a website with in formation and description of antioxidants. This database has free access to the public, in order to help the population about these chemicals compounds, and help them to choose the more beneficial food to eat