Efeito do envelhecimento na qualidade da cachaça produzida por pequenos produtores

This article reports the results of a study that aimed at evaluating the effects of aging technique on cachaça samples produced and sold by small farmers in São Paulo State, Brazil. Cachaças, aged and not aged were sent by 10 cachaça producers that take part in the community project and course: São Paulo State Contest of Distillery Cachaça and Production Chain of Cachaça Meeting, organized by the Food and Nutrition Department of Pharmaceutical Sciences University, UNESP/Araraquara, SP, Brazil, in partnership with the Brazilian Service of Support to Micro and Small Enterprise of São Paulo State (SEBRAE-SP) and the Rural Union of Araraquara. The evaluation of the samples was made based on sensory tests conducted in Analysis and Quality Control of Foods and Drinks Laboratory of the Department. The survey results showed significantly higher acceptance average in the aged samples compared with not aged ones. The aging process, which was one of the topics discussed in the course, was considered as an effective way to improve the quality of cachaça, the research also confirmed the importance of the University support to improve the quality of food and drink produced in Brazil.

Percepção e experiência na criação poética

The artistic language is deeply related to the ability of imagination of the human spirit. The poetic experience is based on the perception of physical existence. The poet tries to show through images what he wishes to express and his tendency is to deal with words as a concrete thing.

Impacto da doença de Parkinson sobre as características cinéticas e cinemáticas da tarefa de levantar e andar, em caidores e não caidores

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

Qualidade e alterações estruturais do café arábica submetido a alternância da temperatura na secagem

Pós-graduação em Agronomia (Energia na Agricultura) - FCA

Aceitabilidade e qualidade nutricional de beterrabas in natura e pré-processadas submetidas a diferentes métodos de cocção

Pós-graduação em Agronomia (Energia na Agricultura) - FCA

Com a morte convivo

The documentary Com a Morte Convivo (With death I cohabit) shows people who work at or go to the Cemitério da Saudade (Nostalgia's Cemetery), located in Bauru, a city of the state of São Paulo. Investigating the relations between these characters and the cemetery brings out the discovery of both expressiveness and significance of image, silence and pause. The use of these elements intends to provide a sensory experience of the characters' world view

Caracterização e aceitabilidade de tomate seco

In this work evaluated the content of vitamin C and total carotenoid in tomatoes fresh and dehydrated for conserve, with posterior immersion in sauce, verifying its sensorial acceptability. Dehydration was performed in dryer with airflow at 70 °C to obtain a product with final moisture of 45%. Determinations were carried out ascorbic acid, soluble solids, acidity, sugars and carotenoid before and after the dehydration process. The dehydrated tomatoes had been immersed in three types of sauces (pepper sauce, oregano with parrot leaves sauce and garlic sauce) per 25 days. After this period, the dry tomatoes in conserve had been submitted to the sensorial analysis in the pate form, applying themselves preference test. The results had been showed that retention of vitamin C and total carotenoid in the dehydrated product showed retention of 14.0% and 44.3%, respectively, in tomatoes after the dehydration process. Among the formulation of canned t

Microbial, physical, chemical and sensory properties of Minas Frescal Cheese with inulin and acacia gum

Minas frescal cheese is a semi-skimmed product with high moisture and simple preparation and one of the most consumed in Brazil. Thus, the aim of this study was to combine the characteristics of inulin and gum acacia (by having fibers and being prebiotic) to produce a minas frescal cheese. Were evaluate the characteristics physical and chemical, microbial and sensory acceptance (hedonic scale) of each cheese. Three cheeses were prepared; one as a standard (QP) without inulin, and others with 0.49% (QI25) and 0.98% (QI50) inulin, the amount of gum acacia was maintained. The yield of the formulations with gum acacia and inulin were 9.76% for (QI25) and to 20.03% (QI50) higher than the standard sample. In relation to moisture content, samples containing inulin and gum acacia showed values greater than the standard sample. The sensory analysis indicated no differences between scores for color, aroma and texture, but significant differences were detected for flavor, in which (QI25) received the highest acceptance. Regarding the energy value, it was obtained 276 kcal (QP), 215 kcal (QI25) and 190 kcal (QI50). Therefore, the developed product presents satisfactory results for sensory, microbiological and physical- chemical analyses.

O objeto transicional pode ser uma pessoa? teoria e clínica

The objective of this work is to answer the question posed in the title, based on the texts of D. W. Winnicott. To this effect we addressed the origins of the concept of transitional object in the author’s work, the chronology of its first appearances, direct references to the topic and a discussion of a clinical case. Winnicott rarely referred to a person as being another person’s transitional object, and when he did so, he situated this experience in the field of pathology, and when referring to it, used such terms as “comforter object”, “fetish object” and “regressive object”. In contrast, the concept of transitional object is linked to an experience indicative of mental health, of transition between fusion and mother-baby separation, and of the personal and symbolic use of objects of the sensory field. Maintaining this conceptual specificity enables us to discriminate nuances in the evolution of the use of material objects by the child, and helps to guide anamnesis, diagnosis and the therapeutic process.

Alterações na expressão do Hormônio Concentrador de Melanina (MCH) na área hipotalâmica lateral do rato ao longo do desenvolvimento pós-natal e envelhecimento

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

Comparação do desenvolvimento neurológico entre os gêneros em alunos ingressantes no ensino fundamental em uma escola municipal em Bauru

Human beings' motor capacity development is essential, because it facilitates movement, enabling the performance of motor activities and others. In pre-school, boys and girls acquire the motor capacity development considered basic that, through several factors such as neurological maturation, which is in charge of providing more complete movements, and body growth, which has the goal of a better body domain, makes them improve individually the performance of motor abilities, but it can minimize them if laterality does not develop spontaneously. There by, this study focused on assessing the neurological development between genders of students engaging in fundamental school. Forty-three children of both genders at age six took part in this study. The evaluation occurred through the LEFÉVRE protocol (1976), which aims at assessing the maturity and development of the Nervous System through tests of the Evolutionary Neurological Exam (ENE), which comprises a series of tests involving specific tasks, regarding age in the static balance items, dynamic balance, appendicular coordination, trunk-member coordination, motor persistency, sensibility and synkinesis. Neurological development comparisons were performed between boys and girls for each item of the battery of tests. The results of the motor persistency and sensitiveness and sensorial activity tests were below the average for six-year-old children, but there was not any difference in gender comparison for each item of the battery of tests, only a small tendency for one of the genders, but meaningless, having a variance in only two tests of the synkinesis exam (Foot-hand and paper ball with the dominant hand), in which boys had a bigger percentage of synkinesis presence than girls did. The results also showed that the majority of the children assessed, both boys and girls have a right manual and pedal preference and the ocular laterality is approximately the same for left and right-handers. It was..

Movimento dos olhos e controle postural

The control of stances such as the upright stance seems not to have a purpose in itself; this control could facilitate the execution of other simultaneous tasks, the so-called suprapostural tasks. The goal of this study was to determine the effects of saccadic eye movements on the control of posture. Twelve adult participants had their body oscillations analyzed while standing upright, for 70 s, in the postural conditions of feet apart and feet together, performing fixation in the central target or horizontal saccadic movements, in the conditions slow (0,5 Hz) and fast (1,1 Hz). The results showed that saccadic movements, independently of their frequency, strongly reduced trunk and head oscillations in the anterior-posterior (AP) axis. In this axis, there was an effect of feet position only in head oscillation. In the medio-lateral (ML) axis, the results showed a strong effect of feet position with body oscillation decreased in the condition of feet apart. The effect of the visual task in the ML axis occurred only for trunk oscillation, not reaching significance level in the pairewise comparisons. In the AP axis, the data corroborate a facilitatory explanation of the control of posture: the reduction in body oscillation limited the variations of the stimulus image projected on the retina, facilitating the execution of saccadic movements as compared to fixation. In the ML axis, the effect of reducing the basis of support was more evident than the effect of saccadic movements, suggesting that the available resources were used primarily for the postural task in detriment of the visual task. Additionally, aspects like attentional focus and sensory information pick up are discussed as mechanisms involved in this task

Auditory evoked potential: a proposal for further evaluation in children with learning disabilities

The information presented in this paper demonstrates the author's experience in previews cross-sectional studies conducted in Brazil, in comparison with the current literature. Over the last 10 years, auditory evoked potential (AEP) has been used in children with learning disabilities. This method is critical to analyze the quality of the processing in time and indicates the specific neural demands and circuits of the sensorial and cognitive process in this clinical population. Some studies with children with dyslexia and learning disabilities were shown here to illustrate the use of AEP in this population.

Caracterização de surimi obtido a partir da carne mecanicamente separada de tilápia do Nilo e elaboração de fishburger

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

Effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages

The aim of this study was to verify the effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages. Four formulations were made: 1) a control (C); 2) a sample with added Lactobacillus paracasei (P); 3) a sample with added L. paracasei and inulin (PI); and 4) a sample with added L. paracasei and oligofructose (PO). The probiotic population, pH, and acidity of the products were evaluated once a week for 21 days while refrigerated (5 +/- 1 degrees C). Possible contaminating microorganisms (coliforms, E. coli, and Salmonella spp.) were investigated after three days of storage. Sensorial acceptance and purchase intention were evaluated seven days after manufacture. Dairy beverages presented with L. paracasei populations above 8.50 log CFU/mL during the whole storage period. Significantly (p<0.05) lower pH values were observed in P and PI, and higher acidity values were found in all formulations throughout storage. The dairy beverages were considered to be a promising matrix for the probiotic microorganism L. paracasei. The prebiotic additions (inulin and oligofructose) did not interfere with the overall acceptance and intention to purchase the beverages.