Ingestão regular do suco de laranja vermelha reduz pressão arterial de adultos

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Formulação de extrato aquoso de tremoço branco (Lupinus albus L.) adicionado de suco de pitanga utilizando metodologia de superfície de resposta

The aim of the present study was to verify, through the response surface methodology, the optimum conditions for the combined use of aqueous extract of white lupine (Lupinus albus L.) and tropical pitanga juice (Eugenia unifl ora L.) in the development of a drink. Therefore, the independent variables were represented by the volume of aqueous extract of lupine (mL) and by the volume of pitanga juice (mL). The dependent variables (responses) were obtained through sensory test of acceptance (“appearance”, “aroma”, “taste” and “overall acceptability”). The combined optimization of the variables pointed the second formulation (50mL of aqueous extract of lupine and 30mL of pitanga juice) of the experimental project as the most adequate. In conclusion it was possible to get a drink with attractive sensory characteristics using aqueous extract of white lupine and tropical pitanga juice. The usage of response surface methodology made possible the determination of regions of maximum acceptance for each attribute evaluated in the formulation of a drink with aqueous extract of white lupine and pitanga juice, with a minimum of tests.

Influência da ingestão do suco de laranja sobre o estado nutricional e variáveis bioquímicas de pacientes com hepatite C crônica

Infection with hepatitis C virus is a worldwide public health problem it affects about 170 to 250 million people worldwide may lead to complications such as cirrhosis and hepatocellular carcinoma. Patients with chronic hepatitis C most often is inadequate nutrient intake, macro and micronutrients, which induces changes in nutritional status and lipid profi le. Supplementation with vitamin C has shown benefi t. Limited information is available on levels of vitamin C in this type of illness. The study aimed to evaluate the effect of regular intake of orange juice on the nutritional and dietetic of patients with chronic hepatitis C infection. The study enrolled 23 patients volunteers, 13 men and 10 women treated at the Special Health Service of Araraquara (SESA). They consumed for 8 weeks 500 mL.d-1 of pasteurized orange juice. At baseline and after 8 weeks of juice intake the patients were evaluated for anthropometric parameters. The dietary intervention with 500 mL.d-1 with orange juice during the 8 weeks did not alter the nutritional status of patients.

Sistema para depleção de proteínas em Xanthomonas citri subsp. citri

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Isolamento de leveduras em indústria de refrigerante e avaliação da susceptibilidade à ação antimicrobiana dos agentes sanificantes de uso industrial

Pós-graduação em Microbiologia - IBILCE

Análise isotópica do gás carbônico de espumantes comercializados no Brasil

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

Secagem por atomização do suco de uva: microencapsulação das antocianinas

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

Produção de bebida mista de extrato hidrossolúvel de soja e suco de uva submetida a diferentes doses de radiação gama

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Caracterização funcional do mutante da ORF XAC1008 de Xanthomonas citri subsp. citri (Xac)

Pós-graduação em Microbiologia Agropecuária - FCAV

Energetic feedings influence beeswax production by Apis mellifera L. honeybees

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Isotopic analysis method (δ13C) in apple-flavoured soft drinks

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

Método de análise isotópica (δ13C) e quantificação da percentagem de fonte C3 em sucos de uva comerciais

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Análise estatística de parâmetros elétricos em usinas sucroalcoleiras do centro-oeste paulista

The industry of sugar cane has become an important contributor to the generation of electricity in Brazil. Currently there are 434 sugar and ethanol plants operating in the country, 23% of the total export electricity to the National Integrated System (SIN), the state of São Paulo has 182 plants and 30% of them export energy to the SIN. The objective of this study is to compare parameters of electrical efficiency in the sugar and alcohol industry. For the study, three plants localized in the midwest region of Sao Paulo state with great potential for production and exporting bioenergy were chosen. Five energy analyzers LANDYS + GYR SAGA were used for measure the electrical parameters. The variables studied were energy consumption (C) and power factor (PF). For the statistical analysis it was adopteda randomized block design in a factorial 3 5composed of three companies and five sectors of energy consumption,in which: reception(1), milling (2), boiler (3), supporting activities / juice treatment (4), and distillation (5), totaling 15 treatments. Each group comprised 192 repetitions (48 hours 4 measurements per hour). It was concluded that there is no interest for the plans to fix the FP and reach a value 0.92, which is considered the ideal power factor.This,because the plants generate their own energy and are not penalized. Regarding the energy consumed, all sectors had significant differences. When comparingsector to sector, the plant called USB showed no significant differences in sectors 1 and 3, and the plant USC, in sectors 1 and 4. Considering the production units of this sector and selling power this type of evaluation is essential to perform this analysis, since the analyzed sectors are most important in the production of sugar and ethanol, and analyze and monitor these parameters, use and consumption energy can provide a greater supply of energy to be commercialized.

Determinação do valor energético em bebidas de maracujá

The objective of this work was to calculate the energetic values in passion fruit commercial beverages (whole juices, reconstituted juices, tropical juices, and nectars) by their centesimal composition. Then, the energetic values were compared to the caloric values as described on the nutritional facts from the beverageslabels. Analyses of moisture, protein, lipids, ashes, and carbohydrates were done in 25 commercialbeverages samples. In order to calculate the energetic value of each sample, the following conversion factors were used: 4 kcal.g-1 for carbohydrates, 4 kcal.g-1 for proteins and 9 kcal.g-1 for lipids. To allow the comparison of the results, the energetic values printed on the labels were converted into kcal.100g-1 usingthe beverages density. Overall, the commercial beverages calculated energetic values were similar to the nutritional facts.

Método simples para quantificar o metabolismo aeróbio e aneróbio de levedura alcoólica

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