Composição e organização trópica da ictiofauna de afluentes da bacia do Rio Santo Inácio (Bofete, SP): uma análise em escala temporal

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

Efeito do processo de descafeinação de café arábica em meio aquoso auxiliado por ultrassom sobre a composição química e o perfil sensorial

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Análise isotópica, físico-química, centesimal e energética de água de coco

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

Metabolismo, desenvolvimento e composição química de Varronia curassavica Jacq. em função da supressão da irrigação

Pós-graduação em Agronomia (Horticultura) - FCA

Formulação não linear: melhoria da composição corporal de frangos de corte

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

Baccharis dracunculifolia DC. (Asteraceae): composição do óleo essencial, diversidade e parâmetros genéticos

Pós-graduação em Agronomia (Horticultura) - FCA

Avaliação da qualidade da água dos rios Jaguarí e Atibaia por meio do índice de qualidade da água - IQA e ensaios toxicológicos

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Caracterização de Filmes a-C:H:Cl e a-C:H:Si:Cl produzidos por deposição à vapor químico assistido por plasma (PECVD) e deposição e implantação iônica por imersão em plasma (PIIID)

Pós-graduação em Ciência e Tecnologia de Materiais - FC

Produção de uva passa de BRS Morena: pré-tratamento, caracterização físico-química e composição fenólica

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Rainwater chemical composition and annual atmosphere depositon in Sorocaba (SP)

This work evaluated the rainwater chemical composition and the annual atmospheric deposition in Sorocaba, (Sao Paulo State), Brazil. One sampling ˜ point was chosen and forty samples were collected between January and December 2006. The analyses were performed for pH, electrical conductivity, sodium, calcium, potassium, magnesium, sulphate, nitrate, phosphate, alkalinity and chloride. The rainwater pH varied from 5.20 to 6.40, being Ca2+ the main ion responsible for controlling the rainwater pH. The ionic concentration decreases in the following order: Ca2+>Na+> K+>Mg2+ for cations and SO2− 4 >HCO− 3 >NO− 3 >Cl−>PO3− 4 for anions. The annual atmospheric deposition appears to be controlled by the following sources: mining activities and cement factories (Ca2+ and HCO− 3 ), agricultural activities (K+, NO− 3 and PO3− 4 ), soil dust (Na+, Mg2+ and HCO− 3 ) and fossil fuel burning (SO2− 4 )

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.

Composição florística e estrutura vegetacional da mata ciliar de um remanescente florestal em Paraguaçu Paulista, SP

Pós-graduação em Biociências - FCLAS

Biomassa do fungo filamentoso Lasiodiplodia theobromae: composição química e utilização como nutriente para bioprocesso

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Substratos orgânicos para a produção de mudas de Tabebuia heptaphylla irrigadas com água potável e residuária

Pós-graduação em Agronomia (Ciência do Solo) - FCAV