Avaliação físico-química e sensorial de fermentado de acerola

Fruit processing for beverage production purposes is a way of adding value to the raw material and of raising the farmer s income by increasing the demand. Thus the objective of this work was the production of fermented West Indian cherry beverages and their physicochemical and sensory evaluation. The beverages were produced based on the Brazilian legislation for fermented fruit beverages and wine. The fermented beverages were produced from West Indian cherry pulp (pulper) and juice (press) and sweetened with sugar to obtain three types of beverage: dry, semidry and sweet. The beverages were submitted to the following physicochemical analyses: pH, alcohol, reducing sugars, total reducing sugars, total acidity, volatile acidity, fixed acidity, dry extract, reduced dry extract, alcohol to reduced dry extract ratio, free sulphur dioxide, total sulphur dioxide and turbidity. In the sensory analysis, the beverages were assessed using a 9-point hedonic scale, evaluating the attributes of appearance, odour, flavour and overall assessment. The chemical and sensory results were submitted to an analysis of variance and the means compared using Tukey s test (5%). Both the raw materials (pulp and juice) and the different sugar concentrations (dry, semidry and sweet) interfered in the sensory and physicochemical parameters of the fermented West Indian cherry beverages, the tasters showing preference for the sweetened beverages.

Fruit quality in the peach and nectarine with application of hydrogenated cyanamide and mineral oil

This work evaluated the quality of the fruit in peach and nectarine cultivars with and without the application of hydrogenated cyanamide and mineral oil, for two production cycles (2009 and 2010). The experiment was carried out at the School of Agricultural Science of the São Paulo State University (UNESP), at Botucatu in the Brazilian state of São Paulo, located at latitude 22º51'55 S and longitude 48º26'22 E, at an altitude of 810 m. The predominant climate type is warm temperate (mesothermal) with rains in the summer and dry in the winter. The following were evaluated: soluble solids, titratable acidity, pH, ratio, firmness, vitamin C and pulp yield. The use of hydrogenated cyanamide and mineral oil had no effect on the quality attributes of the fruit, except for pH, where those fruits under application of the products showed higher values. The cultivars all had a pulp yield greater than 90%, with 'Tourmaline' showing the highest yield (96 %). The levels of vitamin C varied according to the cultivars, where 'Marli' (16.9 mg 100 g-1) and 'Dourado-2' (16.5 mg 100 g-1), stood out for having the highest levels.

Achados clínicos de afecções orais em bugios ruivos (Alouatta guariba clamitans) (Cabrera, 1940)

Pós-graduação em Medicina Veterinária - FMVZ

Desenvolvimento de biossensor baseado em extrato de açaí e sensor biomimético para detecção de hexazinona

Pós-graduação em Química - IQ

Efeito protetor do suco de laranja vermelha e dieta hiperlipídica nos parâmetros fisiológicos e marcadores bioquímicos em ratos submetidos à dieta hiperlipídica

Pós-graduação em Alimentos e Nutrição - FCFAR

Tall oil e seus subprodutos: alternativas como preservantes para madeira

Pós-graduação em Engenharia Mecânica - FEG

Biologia pulpar: da agressão à reparação

The study of the dental pulp can be extended from factors related to its aggression to those related to new concepts of regeneration. The purpose of this compilation of studies is to present the evolution of a research subject from damage to repair. Innitially, studies will demonstrate the ability of dental procedures to generate heat and consequently affect the dental pulp. In sequence, studies will also present some effects of different pulp capping materials on dental pulp cells, related to the cytotoxicity of these materials and inflammatory potential. Finally, as the subject is emmerging and gaining importance in the literature, this compilation will present data from recent studies on the role of dental pulp progenitor cells in the regeneration and repair of dental pulp, as well as an alternative for a scaffold that could be used for clinical translation of research in the field. In summary, dentists must be aware of these different aspects and that the knowledge on factors and mechanisms involved in the aggression of the dental pulp can also serve as basis for understanding aspects for regeneration.

Qualidade da madeira e da celulose de clones de Eucalyptus spp. de diferentes densidades

Pós-graduação em Ciência Florestal - FCA

Análise histopatológica do comportamento pulpar, pós cimentação de coroas totais metálicas com cimentos de ionômero vítreo e fosfato de zinco

Pós-graduação em Odontologia Restauradora - ICT

Efeitos do tipo de sistema adesivo e região do dente sobre a resistência adesiva à dentina

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Utilização de luz ultravioleta contínua (UV-C) e luz pulsada para conservação de mangas CV. Tommy Atkins minimamente processadas

Pós-graduação em Agronomia (Produção Vegetal) - FCAV

Estratégias de propagação de barueiro (Dipteryx alata Vog.) e jatobazeiro do cerrado (Hymenaea stigonocarpa MART)

Pós-graduação em Agronomia - FEIS

Estudo da infiltração marginal em restaurações de resinas compostas para dentes posteriores: efeito de material, preparo cavitário e condicionamento do esmalte a nível cervical

Pós-graduação em Odontologia Restauradora - ICT

Novos parâmetros para o clareamento dental: avaliação da eficácia, citotoxicidade e efeitos moleculares

Pós-graduação em Reabilitação Oral - FOAR

Impacto da adição de caulim nas propriedades físico-mecânicas do papel formado por sequências ECF

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