A internet e a prática da leitura: o uso da rede por acadêmicos do sexto período do curso superior em Tecnologia em Alimentos

Pós-graduação em Educação - FFC

Avaliação de diferentes híbridos suínos submetidos à insensibilização elétrica e gasosa (CO 2). Parte 3 - Mensurações visuais de qualidade

Three pig genetics lineages A, B and C marketed in Brazil, were stunning with the manual electric stunning (Karl Schermer 220-230/250 volts, 45-60 Hz and 1.4 - 1.5 A) and the collective gaseous system (COMBI-BUTINA 90% CO 2). The electric stunning provided higher blood splashed levels in the areas of the inside round (0.477 and 0.26, p ≤ 0.01), shoulder/cranial (0.154 and 0.039, p ≤ 0.005), shoulder/central (0.261 e 0.052, p ≤ 0.001), shoulder/caudal (0.180 and 0.030, p ≤ 0.01), loin/central (0.185 and 0.065, p ≤ 0.01), loin/caudal (0.06 and 0.207, p ≤ 0.01) and loin/lateral external (0.061 and 0.013, p ≤ 0.05), as well as more diffuse blood splashed in the areas of the inside round (0.461 and 0.279, p ≤ 0.05), shoulder/cranial (0.154 and 0.039, p ≤ 0.001), shoulder/central (0.231 and 0.039, p ≤ 0.001) and shoulder/caudal (0.185 and 0.026, p ≤ 0.001). The electric stunning also provided higher skin damage levels in the areas of the shoulder (1.098 and 0.795, p ≤ 0.001), body (1.04 and 0.948, p ≤ 0.05) and ham (0.84 and 0.68, p ≤ 0.001), as well as higher eyelid reflex levels (11.57%) comparatively to the gaseous system (2.86%) of a total of 426 pigs. Small indexes of bone fractures and muscle bruises were found in both systems.

Avaliação de diferentes híbridos suínos submetidos à insensibilização elétrica e gasosa (CO 2). Parte 1 - Mensuração de indicadores sanguíneos de estresse

Pigs of three genetics lineages A, B and C marketed in Brazil, with alive weight from 100 to 120 kg were submitted to the manual electric stunning (Karl Schermer 220-230/250 volts, 45-60 Hz and 1.4 -1.5 A) and to the collective gaseous system (COMBI-BUTINA 90% CO 2). Blood samples, for levels determination of creatine phosphokinase (CPK), lactate and cortisol, as well as samples of the semimembranosus muscle (10 g) for the determination of the gene halothane, were collected. Being compared the electric and gaseous stunning systems, the electric stunning did demonstrate to be more stressful providing larger plasmatic concentrations of cortisol (p ≤ 0.001) and lactate (p ≤ 0.001) for the genetic lineages A and C, in the studied conditions. However it didn't observe significant differences beween the sanguine indicators and stunning systems in subject when the lineage B was considered. Significant differences among the genetic lineages A, B and C were obtained being compared the plasmatic values of creatine phosphokinase (p ≤ 0.001), lactate (p ≤ 0.001) and cortisol (p ≤ 0.001) when stunned with the gaseous system, however when the electric system was used only the cortisol values presented significant differences (p ≤ 0.001). The presence of the gene halothane (Nn) was only observed in the lineage B.

Efeitos de parâmetros de extrusão nas propriedades físicas de produtos expandidos de inhame

Effect of extrusion parameters was studied on the expansion index, specific volume, water absorption index (WAI) and water solubility index (WSI) of expanded yam snacks. The central composite design was used to study the parameters effect. It was verified three levels of temperature in the barrel (100, 115 and 130°C), three levels of screw speed (163, 204 and 245 rpm) and three levels of flour moisture (12, 15 and 18%). The results showed that expansion properties (expansion index and specific volume) depend on flour moisture and extrusion temperature. The WSI was dependant of three parameters. Higher levels of temperature and screw speed increase the water solubility index (WSI). The studied parameters did not influence the water absorption index (WAI).

Aspectos físico-químicos e microbianos do queijo maturado por mofo obtido da coagulação mista com leite de cabra congelado e coalhada congelada

Milk goats are indicated as an economic alternative for small farmers and cheese making could improve their profits. Goat's milk has a seasonal production characteristic and shows periods of abundance and others of scarcity. The use of frozen milk or frozen curd to make cheese can be used to solve the problem. The aim of this work was to evaluate the preparation of cheese made from mixed curd and ripened by Penicillium candidum mould using slow frozen milk (in a domestic freezer) or fast frozen milk (by liquid nitrogen). The slow frozen curd and fast frozen curd without whey were used. It was observed that the cheese from the slow and fast frozen milk and from the slow and fast frozen curd did not differ from the control cheese for the yield, chemicophysical characteristics, chemical composition, extention ripened rate, depth ripened rate and microbiological aspects, even when it was expressed as a dry matter content of cheeses.

Influência do molibdênio e do cálcio aplicados via semente nas frações protéicas de amendoim cv.iac 886

Chemical composition of seed displays, in general, the same compounds found in other parts of the plant, and the environment where they grow plants, fertilizer and many other factors are able to change this constitution, increasing or decreasing the amount of certain components. The study aimed to determine the effect of application by seed doses of calcium and molybdenum on protein content of peanut seeds cv.IAC 886. The experimental design was randomized blocks in a factorial design with four replicates per treatment, which are constituted by the combination of molybdenum doses (0, 50, 100 and 150 g ha(-1)) and calcium by seeds (0, 1000, 2000 and 3000 mg L-1). The peanut harvest was done manually. Seeds were removed from the pod manually and individually for each treatment and were taken to the Laboratorio de Genetica de Populacoes e Silvicultura, do Departamento de Fitotecnia, Tecnologia de Alimentos e Socio-Economia, da Faculdade de Engenharia de Ilha Solteira da Universidade Estadual Paulista, where we determined the protein (albumin-Alb, prolamin-PRO, glutelin-GLU and globulin-GLO, mg g(-1). Regardless of the doses used the albumin protein fraction showed the highest in the peanut seeds. The addition of molybdenum resulted in increased seed prolamin content in the peanut seeds. The combination of calcium and molybdenum applied to seeds resulted in increased levels of albumin, globulin and glutelin in the peanut seeds.

Características físico-químicas e utilização em alimentos de amidos modificados por tratamento oxidativo

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Atividade antimicrobiana de Lactobacillus acidophilus, contra microrganismos patogênicos veiculados por alimentos

The antimicrobial activity of a commercial probiotic culture, Lactobacillus acidophilus (La5), was tested against two foodborne pathogens, Escherichia coli and Staphylococcus aureus. The antagonistic effect of the probiotic culture in vitro was performed by applying both Multilayer Agar Plate and Agar Well Diffusion methods. The results indicated that the inhibitory substance present on 72 hours culture broth supernatant was extracellular and diffusible. The incubation period of the lactic acid bacteria on MRS Broth, at 3 7 degrees C in aerobic conditions, for the highest lactic acid production (1,08 g/%) was 72 hours, which gave a minimum pH value of the supernatant (3,90) and the best inhibition results by the Well Diffusion Agar Assay, showing inhibition zone diameters of 14,75mm and 15,0mm for E. coli and S. aureus, respectively. The inhibitor compound was not sensitive to proteolytic enzyme and freezing, but was totally inactivated when the supernatant was neutralized with NaOH 1 N solution. The results suggest that the inhibitory activity was due to the lactic acid concentration and the low pH of the probiotic culture broth.

Características de féculas de tuberosas e suas relações com resistência dos géis sob condições de estresse aplicada na industrialização de alimentos

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Análise microbiológica e parasitológica de alimentos servidos em escolas do ensino infantil e fundamental de uma cidade da região de São José do Rio Preto - SP

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Alta pressão hidrostática: tecnologia promissora na conservação de alimentos

Descoberta desde 1889 por Hite, a alta pressão hidrostática tem ganhado cada vez mais espaço na indústria de alimentos nos últimos vinte anos. Com todas as vantagens a ela atribuída, essa tecnologia vem para suprir um mercado onde o consumidor exige um alimento seguro e de qualidade cada vez maior. Uma alternativa aos tratamentos térmicos convencionais, a alta pressão hidrostática não somente se sobressai pela sua eficiência tecnológica, oferecendo conservação de atributos sensoriais e nutricionais dos alimentos, como é capaz de proporcionar alimentos seguros microbiologicamente, conferindo uma maior qualidade aos produtos quando comparada a outros tratamentos. Esta revisão sistemática de literatura teve como objetivo discutir a aplicação da alta pressão hidrostática na indústria alimentícia e seu papel como uma tecnologia promissora. A metodologia consistiu em selecionar textos científicos específicos sobre o assunto a partir da pesquisa bibliográfica em banco de dados eletrônicos e livros. Quatro livros e nove textos científicos foram selecionados, entre o período de 2002 e 2014. Conclui-se com esta revisão sistemática de literatura que a alta pressão hidrostática apresenta um futuro promissor na indústria de alimentos. No entanto, pesquisas são necessárias para um estabelecimento de padrões de valores atribuídos ao processo (como pressão, tempo e temperatura, por exemplo) especificamente para cada produto submetido à tecnologia

Influence of levels and forms of selenium associated with levels of vitamins C and E on the performance, yield and composition of tilapia fillet

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Changes in physical properties of extruded sour cassava starch and quinoa flour blend snacks

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

Detection of antibodies against bovine respiratory syncytial virus (BRSV) in dairy cattle with different prevalences of bovine herpesvirus type 1 (BoHV-1) in São Paulo State, Brazil

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