Análise, por MEV, da efetividade de soluções irrigadoras e substâncias químicas auxiliares na limpeza de canais radiculares e estudo complementar da interferência desta limpeza na penetração do cimento obturador nos túbulos dentinários

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Atividade antibacteriana de sistemas adesivos dentinários autocondicionantes sobre bactérias cariogênicas

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Efeito de substitutos de gordura na qualidade de queijo Prato com reduzido teor de gordura

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Avaliação de substitutos ósseos em defeitos peri-implantares criados em coelhos

Pós-graduação em Odontologia - FOA

Resistência adesiva e citotoxicidade In vitro de diferentes gerações de adesivos dentinários

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Desenvolvimento de amidos fosfatados de batata-doce e mandioca e aplicação como substitutos de gordura em sorvetes

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

Análise dos indicadores da osteogênese, citotoxicidade e genotoxicidade de substitutos ósseos em osteoblastos-like

Pós-graduação em Biopatologia Bucal - ICT

Efeito da utilização de substitutos de gordura em queijos light

Cheeses are known to be sources of calcium, phosphorus and protein, important nutrients for a suitable nutrition. However, certain cheeses imply the ingestion of large amounts of fats, which can cause the development of coronary heart and carcinogenic diseases. Although consumers are aware of the necessity of reducing the fats intake, they are still not pleased with the quality of light cheeses available on the market, because the partial or total fat removal provides some undesirable changes, especially regarding to the product texture and flavor. In order to offer products nutritionally adequate and palatable, alternatives have been developed to improve the characteristics of light cheeses. Such alternatives include the use of fat substitutes, those additives that improve the functional and sensory characteristics of cheeses with reduced fat. Fat substitutes composed of proteins, carbohydrates and lipids, or a combination of them, help the retention of moisture and eliminate the undesirable characteristics of fat reduced-cheeses. In this context, this review aims at reporting the innovations and trends on the use of fat substitutes to produce light cheeses.

Aspectos tecnológicos dos substitutos de gordura e suas aplicações em produtos lácteos

The consumption of fat related to the incidence of diseases has motivated the development of food with less or even no fat. However, fat is important for the full functioning of the human body and sensory characteristics of food. Therefore, making food with little or no fat and at the same time maintaining the desired quality is a challenge for the industry. Fat substitutes were created to achieve this objective. Fat substitutes can be more effective in their applications when mixtures of different types of them are used. The number and variety of these ingredients are still growing, expanding options of choice when a fat substitute is required in a certain type of food. Considering the importance of fat substitutes nowadays, this paper presents an overview of functions and implications of fats in the human body and food, the terminology used to refer to fat substitutes, the categories of different types of fat substitutes available in the market and their applications in dairy products.

Avaliação da biocompatibilidade de dois adesivos dentinários pelo estudo das reações teciduais em conjuntivo de ratos

The biocompatibility of two dentin adhesives (Scotchbond MultiPurpose- 3M and Optibond Multi-Use - Kerr) was evaluated in rats subcutaneous connective tissue implants. Polyethylene tubes filled with the adhesives were surgically implanted into the dorsal subcutaneous tissues of rats. The tubes were left implanted for periods of 14, 30, 60 and 84 days, following wich the animais were killed and the implants, together with the surrounding tissue, were excised. The specimens were then fixed in 10 per cent formalin, sectioned serially and stained with hematoxylin and eosin and then, examined by light microscopy. After 14 and 30 days the tubes were surrounded by a mild to moderate inflammatory infiltration. After 60 and 84 days microscopic examination revealed the formation of a connective tissue capsule around each tube. The microscopic examination of the biopsy specimens allowed to conclude that: a) both dentin adhesives are considered biologically acceptable when placed in contact with rats subcutaneous connective tissue; b) in the observation period of 30 days there were moderate tissue reaction to the Optibond Multi-Use -light cure- (Kerr); c) after 60 and 84 days the use of both dentine adhesives did not interfere in the healing of the surrounding connective tissue

Avaliação in vitro da resistência de união de dois sistemas adesivos dentinários à dentina bovina antes e após a termociclagem: teste de cisalhamento e análise estereomicroscópia

Pós-graduação em Odontologia Restauradora - ICT

Efeito das fibras alimentares como substitutos de gordura em hambúrguer de carne bovina e paio

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Resistência de união de cimentos resinosos, convencional e autoadesivo, em substratos dentinários normal e hipermineralizado artificalmente

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Avaliação do Clinpro XT® na redução da permeabilidade da dentina radicular e resistência a desafios ácidos, na obliteração de túbulos dentinários e rugosidade superficial da dentina

Pós-graduação em Odontologia - FOAR