Desidratação de polpa de manga em leito de espuma com e sem intermitência térmica

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

Aplicação de biofungicidas no controle do fungo Aspergillus flavus L. em amendoim (Arachis hypogaea)

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Influence of beta-cyclodextrin on the properties of norfloxacin form A

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

Quality of egg yolks after oxycarotenoids supplementation in hens' diets

Oxycarotenoids concentration in layer hens’ feed may be increased whenever the consumer market demands for more pigmented egg yolks. Oxycarotenoids present in Rubrivivax gelatinosus biomass grown in industrial wastewater have already proved their ability on enhancing yolk color. Moreover, there is a current interest on the antioxidant properties that some carotenoids may provide to food and health. So, in this experiment, we investigated the effects of oxycarotenoids supplementation in hens´ diets on yolk composition and stability to rancidity. Hy line hens aging 19 weeks were individually housed in wire cages equipped with feeders and drinkers. After 15 days receiving a corn basal diet nutritionally balanced, they were assigned to four different treatments, with six replicates, that lasted for 28 days: T1 – basal diet (control), T2 – basal diet + 1.5 mg/kg canthaxanthin, T3 – basal diet + 4.5 g/kg freeze dried R. gelatinosus biomass and T4 - basal diet + 4.5 g/kg spray dried R. gelatinosus biomass. Eggs laid on the last 5 days of rearing were collected; the yolks were separated, analyzed for pH and then freeze dried for the further analyses. Proximate composition was determined after drying and the rancidity (TBRAS method) was investigated at 0, 30 and 60 days of storage at room temperature/dark conditions. Yolks that received the oxycarotenoids had the lowest moisture content and the highest protein contents (P < 0.05). Lipids and pH were the same for all treatments (P > 0.05) and ashes only were higher for T2 (P < 0.05). All treatments that received oxycarotenoids had lower TBARS than control group and, among them, oxycarotenoids from spray dried R. gelatinosus biomass were the most effective to prevent rancidity (P < 0.05). So, we concluded that the use of R. gelatinosus biomass in hens feed brings positive effects to the yolk quality, since protein content is increased and conservation is increased due to decreased water content and lipid oxidation.

Purificação da dextranasacarase de L. mesenteroides FT045B, produção de dextrana de massa molar média controlada, produção de ácido ascórbico α-glicosídeo e do composto bromo-dextrana

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

Variação da resistividade elétrica para três solos não saturados

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

Modificação de amido de mandioca com peróxido de hidrogênio e ácido lático em diferentes processos de secagem

The oxidized cassava starch is widely used in various industrial sectors, the major textile, paper and more recently by the food industry due to its characteristics, such as expansion property to baking. This study aimed to develop a modification of cassava starch by reaction with hydrogen peroxide and lactic acid, with two different types of drying, in the sun and in oven dried, in order to develop the expansion with increase of carboxyl groups and to evaluate differences between the types of drying and compare them with Expandex® starch and pre-gelatinized. The results indicated an increase in the rate of expansion of the modified starch dry in the sun, however the results of the content carboxylic groups haven't indicated the relationship with their rate expansion.

Avaliação farmacognóstica qualitativa das folhas do vegetal Bambusa textilis

Introduction: Bamboos belong to the family Graminae, Bambusoidae subfamily, represented by about 1,250 species worldwide. Originally employed in construction and power, are currently the subject of investigations related to its therapeutic properties in neoplasms. The main species used for therapeutic purposes based on popular knowledge are: Phyllostachys nigra; Bambusa breiflora; tuldoides Bambusa textilis and Bambusa. The literature on the therapeutic action of bamboo species is scarce, but recent studies report a promising effect in the treatment of cancer and other chronic diseases. Objective: This study aimed to evaluate qualitatively the phytochemical composition of plant extract obtained from the leaves of the bamboo species Bambusa textilis, comparing this composition from vegetable leaves with 18 and 24 months of age. Methodology: After collecting plant leaves with 18 or 24 months, they were identified and submitted to drying and milling. For qualitative analysis of its components were employed methods of macroscopic evaluation (mucilage), method of benzoin (resin), reaction Shinoda (flavonoids), reaction with gelatin solution (tannins), boiling and foaming (saponins) and jobs of reactive Wagner, Bertrand, Dragendorff, Mayer, picric acid and tannic acid (alkaloids) (Biavatti; MILK, 2007). Results: in the youngest leaves were found positive for alkaloids, flavonoids, resins and saponins. In the leaves of the plant with 24 months were found only alkaloids flavonoids and resins. Conclusion: the composition of vegetable substances were found associated with a significant therapeutic potential difference and the phytochemical composition in comparison with plant leaves 18 or 24 months. Additional studies are needed to quantify these components, as well as the clarification of its action in the fight against cancer and chronic diseases.

Quitosana e óleos essenciais no controle de antracnose e na qualidade pós-colheita de abacates

Pós-graduação em Agronomia (Produção Vegetal) - FCAV

Re-indução da tolerância à dessecação em sementes germinadas de feijão-caupi (Vigna unguiculata )L. (Walp.))

Pós-graduação em Agronomia (Agricultura) - FCA

Vinificação em tinto de uvas americanas: efeito das técnicas de pré-secagem das uvas e de chapéu submerso nos perfis químico e sensorial

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Alterações na composição química e sensorial de café (Coffea arabica L.) nos processos pós-colheita

An interdisciplinary study was conducted to evaluate the effects of drying and storage time on changes in the quality of natural and fully washed coffees beans dried out in the yard and mechanically dried at a temperature of 60/40°C in air dryer machine. The coffee beans (Coffea arabica L.) harvested in cherries were processed by dry and wet methods, being subjected to pre-drying yard, followed by drying yard in the sun with air heated of 60/40°C until it reached the water content of 11% (wb). After reached the thermal equilibrium with the environment, the beans were packed in jute bag with a capacity of five kilograms and stored in uncontrolled environment during the period of one year, and removing material from each treatment every three months. To characterize the effect of drying and storage time on the coffee quality different methodologies was evaluated. It was observed less drying time for the fully washed coffee 60/40°C, and thus less energy consumed in the drying process until the point of storage, for the natural coffee there was significant effect of time on the chemical quality, biochemical and sensory; fully washed coffee proved to be more tolerant to drying than natural coffee, regardless of drying method, showing a better drink quality and less variation in chemical composition and biochemistry.

Composição físico-química e propriedades tecnológicas da farinha de folhas de mandioca

Cassava leaves can be considered an important nutritional source when compared to other commonly consumed vegetables leaves. Cassava leaves have high levels of protein, fiber and minerals, and arestill underexplored due to the lack of information regarding the use of them as afood product, as well as, their use as an industrial raw material. The consumption of cassava leaves in fresh form is impractical due to the presence of cyanide, thereby it is required a pretreatment to be performed to reduce this component. The objective of this study was to produce and characterize the four made with cassava leaves as its chemical composition, color, indices of absorption and water solubility, and pasting properties, aiming to provide information of interest for possible application as an ingredient in the food industry. Cassava leaf flour showed low moisture content (6.6 %)and significant amounts of fiber (30.68 %), protein (23.00 %), and total carbohydrate (22.27%). Drying and milling processes allowed to obtain a flour with a low content of total cyanide (0.3 mg 100g-1 ), and the presence of vitamin C (56.6 mg 100g-1 ) and β –carotene (38 mg 100g- 1 ). The color analysis of cassava leaf flour showed low lightness with, predominantly, green and yellow pigments. The cassava leaf flour presented good solubility (14.85 %) and water absorption (6.87 g gel. g-1 ). Pasting properties showed a low peak of viscosity and a higher final viscosity with a retrogradation tendency, indicating a low capacity of this flour to form gel. The flour of cassava leaves can be a good source of nutrition when used as a food ingredient in soups and pasta. However, it is not indicated to products that require high gel formation.

Células-combustível a etanol direto embarcadas em aeronaves: estudo de utilização e recuperação de calor residual

Pós-graduação em Engenharia Mecânica - FEG

Efeitos de modificações físicas sobre as propriedades de amido de tuberosas

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)