Explorando abordagens de aprendizado sequencial para floresta de caminhos ótimos

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

Influência das substâncias húmicas aquáticas na genotoxicidade dos metais em tilápias do Nilo (Oreochromis niloticus)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

O gênero acadêmico: resumos nas áreas de Antropologia, Linguística e Ciência Política

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

Stability at different temperatures of turmeric oleoresin encapsulated in maltodextrin/gelatin matrices by freeze-drying

Turmeric (Curcuma longa L.), which has been used for long time as a spice, food preservative and coloring agent, is a rich source of beneficial phenolic compounds identified as curcuminoids. These phenolic compounds are known for their antioxidant, anti-inflammatory and antimutagenic properties, among others. On the other hand, they are very susceptible to oxidation, requiring protection against oxygen, light and heat. This protection can be achieved by microencapsulation. In this work, the characteristics and the stability of turmeric oleoresin encapsulated by freeze-drying using mixtures of maltodextrin and gelatin as wall materials were studied. Encapsulated turmeric oleoresin was stored at –20, 25 and 60 °C, in the absence of light, and analyzed over a period of 35 days for curcumin and total phenolic contents and color. Results showed that the samples produced with 26% maltodextrin/0.6% gelatin and 22% maltodextrin/3% gelatin presented good encapsulation efficiencies and solubility. In general, the method of encapsulation employed originated products with satisfactory thermal stability, although the encapsulated materials with a higher proportion of maltodextrin in relation to gelatin had better stabilities, especially at –20 and 25 °C temperatures.

Sexual maturation of the Mongolian gerbil (Meriones unguiculatus): a histological, hormonal and spermatic evaluation

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

Análise da implementação do balanced scorecard em uma fornecedora de tecnologia da informação

Many companies have invested substantial resources in recent years in implementing the Balanced Scorecard, a strategic management tool that embraces not only financial perspectives, but also three other perspectives that create an overall and long-term vision of the company. The purpose of this article is to analyze, through interviews and action research, the implementation of the Balanced Scorecard in a provider of information technology and suitability for the company area Alliances and Channels, identifying determinants factors that exist in the literature and contributing to a greater understanding around this strategic management tool. The study shows that the implementation of the company was not successful, but the area of Alliances and Channels suit tool in order to find good results and two new determinants, other than those existing in the literature, were found