Literatura infantil: para crianças de 0 a 3 anos

From a bibliographical study, the objective is the study of children's literature and its contributions in the lives of pre-readers, especially from zero to three years. This course of completion of work includes Children's Literature and Visual Arts, addressing the relationship between the illustration and children's books, indicating the importance of their contact from the first years of life, and how much contribute to the emotional, cognitive and child's learning, also helping to solve problems they will face throughout life, awakening the imagination and creativity, necessary factors in the child's education. By reading the stories, by adults, children are immersed in an imaginary world which stimulates the drawing, the music, to leave, thinking, imagining, playing, seeing the book and write, so the allies books Early Childhood Education will help the child, making it capable person, critical and interested in learning. In addition to attracting and marvel children, illustrations and graphic design aroused the interest in books and reading, inspiring the imagination and creation, therefore, the books submitted for babies should be made of materials that are suitable for their age group therefore more resistant and attractive, containing attributes for the development of motor and sensory skills of babies and children

Changes in the phytoplankton structure downstream a large reservoir: effects of tributaries on the assemblages attributes

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

Effect of the addition of wheat fiber and partial pork back fat on the chemical composition, texture and sensory property of low-fat bologna sausage containing inulin and oat fiber

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Papaya nectar formulated with prebiotics: Chemical characterization and sensory acceptability

Mixture modeling methodology was used to investigate interactions of sugar, oligofructose and inulin in papaya nectars as related to sensory liking and chemical characteristics. Mixing sugar and inulin and increasing the sugar proportion raised the liking of flavor and sweetness and the overall acceptability of papaya nectars. Addition of the three components, along with raising the sugar proportion, increased the ash and soluble solids content in papaya nectars. The internal preference mappings showed that all nectars with oligofructose and inulin were as well liked as nectar containing sugar alone, except for some formulations with lower quantities of sugar. Formulations with 6 g/100 g sugar and 6 g/100 g inulin, or with 8 g/100 g sugar, 2 g/100 g inulin and 2 g/100 g oligofructose, can be considered to be the best formulations to produce, with regard to sensory liking and adequacy of chemical parameters, besides all papaya nectars with addition of oligofructose and inulin can potentially be claimed as prebiotic. (C) 2015 Elsevier Ltd. All rights reserved.

Effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages

The aim of this study was to verify the effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages. Four formulations were made: 1) a control (C); 2) a sample with added Lactobacillus paracasei (P); 3) a sample with added L. paracasei and inulin (PI); and 4) a sample with added L. paracasei and oligofructose (PO). The probiotic population, pH, and acidity of the products were evaluated once a week for 21 days while refrigerated (5 +/- 1 degrees C). Possible contaminating microorganisms (coliforms, E. coli, and Salmonella spp.) were investigated after three days of storage. Sensorial acceptance and purchase intention were evaluated seven days after manufacture. Dairy beverages presented with L. paracasei populations above 8.50 log CFU/mL during the whole storage period. Significantly (p<0.05) lower pH values were observed in P and PI, and higher acidity values were found in all formulations throughout storage. The dairy beverages were considered to be a promising matrix for the probiotic microorganism L. paracasei. The prebiotic additions (inulin and oligofructose) did not interfere with the overall acceptance and intention to purchase the beverages.

Soil physical and microbiological attributes cultivated with the common bean under two management systems

Agricultural management systems can alter the physical and biological soil quality, interfering with crop development. The objective of this study was to evaluate the physical and microbiological attributes of a Red Latosol, and its relationship to the biometric parameters of the common bean (Phaseolus vulgaris), irrigated and grown under two management systems (conventional tillage and direct seeding), in Campinas in the state of Sao Paulo, Brazil. The experimental design was of randomised blocks, with a split-plot arrangement for the management system and soil depth, analysed during the 2006/7 and 2007/8 harvest seasons, with 4 replications. The soil physical and microbiological attributes were evaluated at depths of 0.00-0.05, 0.05-0.10, 0.10-0.20 and 0.20-0.40 m. The following were determined for the crop: density, number of pods per plant, number of beans per pod, thousand seed weight, total weight of the shoots and harvest index. Direct seeding resulted in a lower soil physical quality at a depth of 0.00-0.05 m compared to conventional tillage, while the opposite occurred at a depth of 0.05-0.10 m. The direct seeding showed higher soil biological quality, mainly indicated by the microbial biomass nitrogen, basal respiration and metabolic quotient. The biometric parameters in the bean were higher under the direct seeding compared to conventional tillage.

Validação de protocolo sensorial para avaliação de carne bovina

Beef quality control, particularly its sensory characteristics, is an important factor for producers and retailers in order to satisfy consumer’s choices. Sensory analysis is an important tool to evaluate attributes that cannot be measured by easily available instrumental techniques, as well as texture – tenderness and juiciness – whose human perception is more complete, through trained panels. The aim of this study was evaluate the use of a beef sensory analysis protocol in three different laboratories. Six commercial samples of different brands of aged beef and 14 samples from crossbred animals (Bonsmara × Nelore - 7 and Canchim × Nelore - 7), aged during 14 days were analyzed. The samples were distributed to each participant laboratory, where 7 to 12 panelists were trained. A sheet containing a 9 cm non-structured scale with 14 attributes was used. The attributes were brown colour (CMAR); aponevrosis (PNAP); hydration degree (GH); characteristic beef aroma (SCCB); salty taste (SS); liver flavour (SF); fat flavour (SG); metallic flavour (SM); tenderness (MZ); juiciness (SL); fibrosity (FBS) and liver texture (SF). Obtained data was analyzed using analysis of variance and principal component analysis (PCA). The results showed that there was no interaction between samples and laboratories, indicating that all of them responded in a similar manner in relation to the samples, except PNAP attribute, which was expected as meat is very non-uniform normally. Samples were well differentiated in all laboratories as it could be observed in PCA graphs. With proper training it is possible to use a standard protocol for beef sensory analysis.

Envelhecimento da cachaça sob circulação forçada e aeração

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

Efeito da adição de açúcar na qualidade sensorial de cachaças obtida tradicionalmente e redestilada

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Phytogeographic retrospective in ecotonal areas guided by soil attributes

Re-establishing deforested ecosystems to pre-settlement vegetation is difficult, especially in ecotonal areas, due to lack of knowledge about the original physiognomy. Our objective was to use a soils database that included chemical and physical parameters to distinguish soil samples of forest from those of savannah sites in a municipality located in the southeastern Brazil region. Discriminant analysis (DA) was used to determine the original biome vegetation (forest or savannah) in ecotone regions that have been converted to pasture and are degraded. First, soils of pristine forest and savannah sites were tested, resulting in a reference database to compare to the degraded soils. Although the data presented, in general had a high level of similarity among the two biomes, some differences occurred that were sufficient for DA to distinguish the sites and classify the soil samples taken from grassy areas into forest or savannah. The soils from pastured areas presented quality worse than the soils of the pristine areas. Through DA analysis we observed that, from seven soil samples collected from grassy areas, five were most likely originally forest biome and two were savannah, ratified by a complementary cluster analysis carried out with the database of these samples. The model here proposed is pioneer. However, the users should keep in mind that using this technology, i.e., establishing a regional-level database of soil features, using soil samples collected both from pristine and degraded areas is critical for success of the project, especially because of the ecological and regional particularities of each biome.

Soil greenhouse gas emissions and their relations to soil attributes in a sugarcane area

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

Expressão gênica diferencial em tecido muscular de bovinos Nelore divergentes para qualidade de carne

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

Modificação química de amido de mandioca e aplicação em emulsão

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Desenvolvimento e aceitabilidade de compota de figo convencional e diet

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

Atividade antibacteriana de óleo essencial de orégano (Origanum vulgare): ações in vitro e in situ para preservação de alimento

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)