Queijo Prato com teor reduzido de gordura adicionado de enzima proteolítica: características físicas e sensoriais

The Prato cheese is the second most consumed cheese in Brazil. It is produced by milk enzymatic coagulation, and maturated for at least 25 days; it is classified as fatty cheese and of medium moisture. Due to the concern to health, the cheeses consumers have been seeking for products with low fat contents; however fat is essential for providing desirable sensory and physiologic characteristics, such as flavor, softness and texture to cheeses. Alterations on the technological processing of low fat cheeses have been made seeking for improved products, and the use of proteolytic enzymes has been a significant strategy. The meltability, color and sensory characteristics are fundamental quality indicators of the final products. This study reports the findings from the analyses on the physical and sensory characteristics of low fat Prato cheese with addition of proteolytic enzyme – fastuosain, that is extracted from unripe gravata fruit. The addition of fastuosain improved the quality of the product, as this additive neither affected the meltability, nor produced bitterness, which is a common unpleasant taste in low fat cheeses.

Atenção temporal e análise da interferência da característica do estímulo na percepção

Attention is a phenomenon that allows the selection of relevant stimuli in order to prioritize them and improve their processing. This modulation could occur in any step of the process: in an early stage or in a late stage, more precisely, in a perceptive or motor stage. However, even with a rich literature about attention in time, there are still some divergences about how this modulation occurs. A hypothesis about it says that temporal attention would only be able to prepare the motor system to respond. The perceptual modulation would only occur when the temporal expectation is in combination with another expectation of a property with neuronal receptive field. In this situation, the receptive field's pre-activation is the explanation of how temporal attention would be capable to modulate perceptual process. The crucial objective was to test this hypothesis. In other words, it was to verify if the feature expectation of a stimulus (Gabor orientation) and its temporal expectancy interferes in perception quality. Two experiments were made: the first one tested the voluntary temporal expectation, and the second one tested the automatic temporal expectation. Our data shows that both Feature-based Attention and Temporal Attention improve the process of perception. Temporal expectation effects just occur in situations of competitive environment. Hypothesis verification was not conclusive, because of methodological problems

A característica universal de Leibniz: contextos, trajetórias e implicações

Pós-graduação em Educação Matemática - IGCE

Solução das equações de Navier-Stokes e da equação de transporte por um método de elementos finitos estabilizado pela técnica de separação baseada na característica

Pós-graduação em Engenharia Mecânica - FEIS

Desempenho e qualidade da carne de bovinos cruzados alimentados com diferentes dietas em confinamento

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Geração Y: característica de um novo ouvinte

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

Estrutura populacional e parâmetros genéticos da característica classe de tempo em corridas de equinos da raça Quarto de Milha

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Degradabilidade do amido de grãos secos e ensilados de híbridos de milho com textura dura e dentada em função do grau de moagem

This research evaluated corn grains with flint and dent texture (ensiled high-moisture or dried), submitted to grinding degrees, using the in situ ruminal degradation technique. Three rumen canulated adult sheeps were used in a complete randomized design, using a factorial outline 2 x 2 x 3, with two corn hybrids (flint and dent texture), two conservation methods (ensiled high-moisture and dry) and three grinding degress (whole, coarsely and finely ground, corresponding to the sieve of 12; 10 and 8 mm). Starch soluble fraction (A) of the dent hybrid ensiled corn grains was greater comparing to the dry materials and in both conservation forms this fraction was reduced in the flint texture hybrid, while the insoluble fraction potentially degradable (B) the opposite occurred. The degradation potential was higher in grains ensiled in two textures. The ensiled allowed more starch effective degradation in relation to dry grain in two textures and the grains dent texture hybrid also increased such degradation in both conservation methods. The dent texture and the ensiled high-moisture grains proved the best option considering the starch degradability. Regardless of the conservation forms, the grains of corn hybrid flint texture should be finely ground, for providing higher ruminal degradation, while for the dent texture hybrid, the coarsely and whole grinding are the most suitable for ensiled and dry grain, respectively.

Análise do descritor de padrões mapeados localmente em multiescala para classificação de textura em imagens digitais

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)