Trypanocidal tetrahydrofuran lignans from Peperomia blanda

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

Structure and absolute configuration of a secolignan from Peperomia blanda

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

VCD to determine absolute configuration of natural product molecules: secolignans from Peperomia blanda

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

Peperomia blanda (Piperaceae): avaliação das atividades antibacteriana e antioxidante

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Estudo metabolômico e proteômico em Peperomia blanda (Piperaceae)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Estudo das lignanas de Peperomia blanda (Piperaceae): abordagem de aspectos estruturais, metabólitos e biossintéticos

Pós-graduação em Química - IQ

Gripopterygidae (Plecoptera) from Paranapiacaba mountains, southeastern Brazil

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

Effect of the sintering conditions on the electrical properties of Nd(3+) modified PLZT ceramics

The effect of the sintering method on the microstructural and electrical properties of (Pb(0.89)Nd(0.02)La(0.09))(Zr(0.65)Ti(0.35))O(3) (PNLZT) ceramics was studied by impedance spectroscopy. Structural and microstructural analyses were performed using x-ray and scanning electron microscopy techniques. Two different sintering routes were employed: the conventional and the hot-pressing sintering methods. The impedance analysis provided a convincing evidence for the existence of both grain (g) and grain boundary (gb) contributions to the conduction process. An equivalent circuit for the impedance behaviour has been proposed and discussed. The variation in the sintering method produces significant changes in the grain and grain boundary conductivities. For the grain effect, the main conduction mechanism has been associated with oxygen vacancy migration. Otherwise, for grain boundary conductivity the impedance behaviour has been discussed in terms of the brick-layer and the constriction resistance models (BLM and CRM, respectively).

Influência da utilização da proteína texturizada de soja nas características sensoriais, químicas e funcionais e de processamento do fiambre de frango

This research was designed to study the effect of addition of 5, 10 e 15% of textured soy protein (TSP) on sensorial, chemical, and physical-chemical parameters of chicken loaf with ground meat. The sensorial properties were not affected by textured soy protein. The addition of textured soy protein in preparing chicken loaf increased the water absorption and holding capacity, and decreased the moisture and ether extract content, but did not increase the final product yield.

Shelf-life of chicken loaves

This research was designed to study the elaboration of chicken loaf with ground meat. The products were elaborated in laboratory scale utilizing broiler meat bought at the market. The products were conditioned in vacuum-packages and stored for 133 days at 5 and 10 degrees C. Chemical, sensorial and microbiological analyses of the elaborated products were performed. The storage temperature affected the total bacterial counts, pH, characteristic aroma and rancid aroma. In both treatments (storage temperature: 5 and 10 degrees C), depletion of nitrites, reaching 24 ppm in 133 days of storage, and exudate formation after 77 days were observed. The storage of chicken leaves, vacuum-packaged, at 5 degrees C for a maximum of 77 days is recommended.

THE CASSAVA (MANIHOT-ESCULENTA, C) CV PIONEIRA .3. COOKING CHARACTERISTICS

The edible parts of cassava cultivar Pioneira roots after 12 and 24 months of cultivation were analysed for human consum. The yield was 63% when the roots were harvested at the right time (12 months), and lower (58%) for older roots, with 24 months. Total cyanide contents were 62,0 - 61,8 and 58,0 - 63,4 ppm, respectively. Cooking time was 13,5 min and 19,5 min, respectively, although the cooked mass quality was similar good. The edible part of the roots was processed in french fries or tholes, submited to two treatment: blanching for three minutes and boiling for ten minutes. Treated and in natura tholes were fried in vegetable oil at 190-degrees-C. The effect of freezing (-20-degrees-C for 60 days) on the cooking quality was also evaluated. The frozen storage reduced the total cyanid content in all treatment. The rate of cyanid decrease were 45%, 84% and 88% with frying, blanching and frying, and boiling and frying, respectively. Blanching followed by frying assured a safe cyanid level for human consum as well as a good acceptance in sensorial analysis. The influence of the age of the roots in cooking quality was a decrease in softness. Frozen storage softened the 24 month old roots and worsened the flavor of 12 month old root. For table purposes cassava roots should be processed in french fries and blanching, what would allow frozen storage of edible part.

Influência do banho de aspersão ante-mortem na eficiência da sangria e em parâmetros bioquímicos da carne bovina

To determine the effects of the pre-slaughter showering on some meat quality parameters, the biochemical changes in the Longus colli muscle and the bleeding efficiency were studied. Thirty-six Nelore steers were slaughtered in a commercial slaughterhouse. Eighteen animals were submitted to pre-slaughter showering; a control group of eighteen animals were slaughtered without showering. Samples were collected for evaluations in the muscle depth, in the anterior portion of longus colli muscle,just before chilling. Bleeding efficiency was evaluated through the ratio of muscle haemoglobin/blood haemoglobin using blood samples taken five seconds after bleeding, and muscle sample taken before chilling. Longus colli muscle samples were also used to determine glycogen, glucose, pH and acidity, 5, 24 and 48 hours after slaughtering. Multivariate methods were used to evaluate biochemical data and the bleeding efficiency data analysis followed the randomized block design. Haemoglobin retained in the muscle and bleeding efficiency were not affected (P > .05) by pre-slaughter showering. The pre-slaughter showering did not affect (P > .05) the glycolysis. There was a significant effect of time in glycogen, glucose, pH and acidity, in the first 24 hours.

O sonho de um idiota: ensaio sobre algumas adaptações cinematográficas de obras literárias, feitas por Akira Kurosawa

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Immunocastration improves carcass traits and beef color attributes in Nellore and Nellore x Aberdeen Angus crossbred animals finished in feedlot

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

Effects of Ocimum basilicum Linn Essential Oil and Sodium Hexametaphosphate on the Shelf Life of Fresh Chicken Sausage

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