Efeito da adição de CGTase e β-ciclodextrina na qualidade e taxa de envelhecimento de pães

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

Determinação do perfil de compostos voláteis e avaliação do sabor e aroma de bebidas produzidas a partir da erva-mate (Ilex paraguariensis)

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

Effect of a thermoascus aurantiacus thermostable enzyme cocktail on wheat bread quality

Thermophilic fungus Thermoascus aurantiacus (CBMAI 756) on solid-state fermentation using corncob as a nutrient source produces an enzyme pool with the potential to be used in bread making. In this paper, the use of this enzyme cocktail as a wheat bread improver was reported. Both products released by flour arabinoxylan degradation and bread quality were investigated. The main product released through enzyme activity after prolonged incubation was xylose indicating the presence of xylanase; however, a small amount of xylobiose and arabinose also confirmed the presence of xylosidase and α-L- arabinofuranosidase, respectively. Enzyme mixture in vitro mainly attacked water-unextractable arabinoxylan contributing to beneficial effect in bread making. The use of an optimal enzyme concentration (35 U xylanase/100 g of flour) increased specific volume (22%), reduced crumb firmness (25%), and reduced amylopectin retrogradation (17%) during bread storage. In conclusion, the enzyme cocktail produced by T. aurantiacus CBMAI 756 can improve wheat bread quality. © 2013 Elsevier Ltd.

Características fisico-químicas e sensoriais da carne de bubalinos Murrah abatidos em diferentes períodos de confinamento

Objetivou-se avaliar as características físicas, químicas e sensoriais da carne de búfalos abatidos em diferentes períodos de confinamento. Foram utilizados 20 bubalinos da raça Murrah, castrados, descornados, com idade média inicial de 15 meses, abatidos aos 75, 100, 125 ou 150 dias de confinamento. Após o abate, as carcaças foram identificadas e resfriadas por 24 horas. Durante a desossa, foram colhidas amostras do contrafilé entre a 10ª e 11ª costelas para análise das características sensoriais e das perdas por cocção; entre a 11ª e 12ª costelas para avaliação da composição centesimal, do valor calórico, do pH e do índice de fragmentação miofibrilar (IFM); e entre a 12ª e 13ª costelas para a avaliação do escore de marmorização e da força de cisalhamento. A composição centesimal, o pH, a força de cisalhamento, o valor calórico, as perdas por cocção e o IFM não diferiram estatisticamente entre os períodos de confinamento. O grau de marmorização diferiu entre as idades de abate, uma vez os animais abatidos aos 75 dias de confinamento apresentaram escore de 1,25; os abatidos aos 100 e 125 dias, escore 2; e aqueles abatidos aos 150 dias de confinamento, escore 2,2. em todos os períodos de confinamento, a carne bubalina foi classificada como macia (média 3,94 kgf) e apresentou com características que não diferiram pelo painel sensorial entre os 75 e 150 dias de confinamento. O abate de bubalinos aos 75 e 150 dias de confinamento não influencia as características sensoriais sabor, aroma e cor da carne bubalina.

Random regression analyses using B-splines functions to model growth from birth to adult age in Canchim cattle

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Random regression analyses using B-spline functions to model growth of Nellore cattle

The objective of this study was to estimate (co)variance components using random regression on B-spline functions to weight records obtained from birth to adulthood. A total of 82 064 weight records of 8145 females obtained from the data bank of the Nellore Breeding Program (PMGRN/Nellore Brazil) which started in 1987, were used. The models included direct additive and maternal genetic effects and animal and maternal permanent environmental effects as random. Contemporary group and dam age at calving (linear and quadratic effect) were included as fixed effects, and orthogonal Legendre polynomials of age (cubic regression) were considered as random covariate. The random effects were modeled using B-spline functions considering linear, quadratic and cubic polynomials for each individual segment. Residual variances were grouped in five age classes. Direct additive genetic and animal permanent environmental effects were modeled using up to seven knots (six segments). A single segment with two knots at the end points of the curve was used for the estimation of maternal genetic and maternal permanent environmental effects. A total of 15 models were studied, with the number of parameters ranging from 17 to 81. The models that used B-splines were compared with multi-trait analyses with nine weight traits and to a random regression model that used orthogonal Legendre polynomials. A model fitting quadratic B-splines, with four knots or three segments for direct additive genetic effect and animal permanent environmental effect and two knots for maternal additive genetic effect and maternal permanent environmental effect, was the most appropriate and parsimonious model to describe the covariance structure of the data. Selection for higher weight, such as at young ages, should be performed taking into account an increase in mature cow weight. Particularly, this is important in most of Nellore beef cattle production systems, where the cow herd is maintained on range conditions. There is limited modification of the growth curve of Nellore cattle with respect to the aim of selecting them for rapid growth at young ages while maintaining constant adult weight.

Características químicas, microbiológicas e sensoriais de leite de cabra congelado

O objetivo deste trabalho foi avaliar as modificações químicas, microbiológicas e sensoriais do leite caprino pasteurizado e congelado durante armazenamento por 90 dias. Foram realizadas análises para caracterização química da matéria prima utilizada nos experimentos (gordura, acidez Dornic, densidade, extrato seco total, pH e ácidos graxos livres-AGL) e caracterização microbiológica (contagem total, psicrotróficos, coliformes totais e fecais). Utilizou-se pasteurização lenta a 63°±1°C por 30 minutos para as amostras de leite seguido de armazenamento em freezer à temperatura de -18°C±1°C. Nos tempos 0, 30, 60 e 90 dias de congelamento foram efetuadas análises químicas (pH, acidez e AGL), microbiológicas (contagem total, psicrotróficos e coliformes) e sensoriais (sabor e aroma característico, sabor e odor estranho e aparência geral). Também, realizou-se análise sensorial do leite nos tempos zero e com 90 dias de armazenamento, após descongelamento e homogeneização em liquidificador por dois minutos. Foi observado que o congelamento prolongado do leite pasteurizado não alterou significativamente suas características químicas e microbiológicas. Apenas a acidez apresentou decréscimo significativo. No entanto, a qualidade do leite do ponto de vista sensorial apresentou modificações significativas, com perdas de sabor e aroma característicos e declínio acentuado da aparência geral durante o armazenamento. A homogeneização do leite em liquidificador, após o descongelamento melhorou a aparência geral e a aceitação do produto pela equipe de provadores.

Produção e caracterização de frutos de bananeira 'Prata-Anã'e 'Prata-Zulu'

O trabalho objetivou comparar o ciclo cultural e a produção, além de avaliar atributos físico-químicos e sensoriais de frutos de bananeiras das cultivares Prata-Anã e Prata-Zulu, nas condições de Botucatu-SP. Foram avaliadas as seguintes características em campo: número de dias entre o plantio e o florescimento; número de dias entre o florescimento e a colheita; ciclo; peso do cacho; número de frutos por cacho; número de pencas por cacho; peso, número de frutos, comprimento e diâmetro dos frutos da 2ª penca. As análises físico-químicas foram realizadas no dia da colheita e a cada 3 dias, num período de 12 dias, sendo determinados: perda de massa, firmeza, relação polpa/casca, pH, acidez total titulável, e sólidos solúveis totais. Na análise sensorial, avaliou-se a aceitação dos atributos sabor, textura, aparência, aroma e apreciação geral dos frutos. Com os resultados obtidos, verificou-se que a cultivar Prata-Zulu apresentou produção bastante superior à 'Prata-Anã', o que indica ser uma cultivar com boas características agronômicas. Apesar de a cultivar Prata-Zulu apresentar maior perda de massa e menor firmeza, apresentou como vantagem frutos mais doces (maior SST); mesmo assim, a preferência do consumidor é pela 'Prata-Anã', que apresenta como principal vantagem as dimensões do fruto, que são menores, tornando-se assim mais práticos para o consumo.

Large-scale transcriptome analyses reveal new genetic marker candidates of head, neck, and thyroid cancer

A detailed genome mapping analysis of 213,636 expressed sequence tags (EST) derived from nontumor and tumor tissues of the oral cavity, larynx, pharynx, and thyroid was done. Transcripts matching known human genes were identified; potential new splice variants were flagged and subjected to manual curation, pointing to 788 putatively new alternative splicing isoforms, the majority (75%) being insertion events. A subset of 34 new splicing isoforms (5% of 788 events) was selected and 23 (68%) were confirmed by reverse transcription-PCR and DNA sequencing. Putative new genes were revealed, including six transcripts mapped to well-studied chromosomes such as 22, as well as transcripts that mapped to 253 intergenic regions. In addition, 2,251 noncoding intronic RNAs, eventually involved in transcriptional regulation, were found. A set of 250 candidate markers for loss of heterozygosis or gene amplification was selected by identifying transcripts that mapped to genomic regions previously known to be frequently amplified or deleted in head, neck, and thyroid tumors. Three of these markers were evaluated by quantitative reverse transcription-PCR in an independent set of individual samples. Along with detailed clinical data about tumor origin, the information reported here is now publicly available on a dedicated Web site as a resource for further biological investigation. This first in silico reconstruction of the head, neck, and thyroid transcriptomes points to a wealth of new candidate markers that can be used for future studies on the molecular basis of these tumors. Similar analysis is warranted for a number of other tumors for which large EST data sets are available.

Aroma volatiles recovered in the water phase of cashew apple (Anacardium occidentale L.) juice during concentration

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Parametric analyses of anxiety in zebrafish scototaxis

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Physical-chemical and thermodynamic analyses of ethanol steam reforming for hydrogen production

Steam reforming is the most usual method of hydrogen production due to its high production efficiency and technological maturity the use of ethanol for this purpose is an interesting option because it is a renewable and environmentally friendly fuel. The objective of this article is to present the physical-chemical, thermodynamic, and exergetic analysis of a steam reformer of ethanol, in order to produce 0.7 Nm(3)/h of hydrogen as feedstock of a 1 kW PEMFC the global reaction of ethanol is considered. Superheated ethanol reacts with steam at high temperatures producing hydrogen and carbon dioxide, depending strongly on the thermodynamic conditions of reforming, as well as on the technical features of the reformer system and catalysts. The thermodynamic analysis shows the feasibility of this reaction in temperatures about 206 degrees C. Below this temperature, the reaction trends to the reactants. The advance degree increases with temperature and decreases with pressure. Optimal temperatures range between 600 and 700 degrees C. However, when the temperature attains 700 degrees C, the reaction stability occurs, that is, the hydrogen production attains the limit. For temperatures above 700 degrees C, the heat use is very high, involving high costs of production due to the higher volume of fuel or electricity used. The optimal pressure is 1 atm., e.g., at atmospheric pressure. The exergetic analysis shows that the lower irreversibility is attained for lower pressures. However the temperature changes do not affect significantly the irreversibilities. This analysis shows that the best thermodynamic conditions for steam reforming of ethanol are the same conditions suggested in the physical-chemical analysis.

Modal transformation analyses for double three-phase transmission lines

Eigenvector and eigenvalue analyses are carried out for double three-phase transmission lines, studying the application of a constant and real phase-mode transformation matrix and the errors of this application to mode line models. Employing some line transposition types, exact results are obtained with a single real transformation matrix based on Clarke's matrix and line geometrical characteristics. It is shown that the proposed technique leads to insignificant errors when a nontransposed case is considered. For both cases, transposed and nontransposed, the access to the electrical values (voltage and current, for example) is provided through a simple matrix multiplication without convolution methods. Using this facility, an interesting model for transmission line analysis is obtained even though the nontransposed case errors are not eliminated. The main advantages of the model are related to the transformation matrix: single, real, frequency independent, and identical for voltage and current.

Thermo-analyses of polyaniline and its derivatives

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)