Implementação do REUNI na UTFPR e as particularidades do câmpus de Medianeira

Pós-graduação em Educação - FFC

A pedagogia das competências: estudo de caso em um curso de tecnologia da UTFPR

Pós-graduação em Educação - FFC

O ensino de didática no programa especial de formação pedagógica da UTFPR - Medianeira, PR, de 2005 a 2012

Pós-graduação em Educação - FFC

Avaliação da acessibilidade no ensino superior: UTFPR - Câmpus Medianeira

Pós-graduação em Educação - FFC

Formação e profissionalização docente: análise do Programa Especial de Formação Pedagógica da UTFPR - Câmpus Medianeira

Pós-graduação em Educação - FFC

Acesso e permanência de alunos de engenharia da UTFPR - Câmpus Medianeira

Pós-graduação em Educação - FFC

Papel da Ética e da Moral na formação de Engenheiros e Tecnólogos de Alimentos: o caso da UTFPR/Medianeira

Pós-graduação em Educação - FFC

Avaliação do Programa Nacional de Assistência Estudantil - PNAES na UTFPR Câmpus Medianeira

Pós-graduação em Educação - FFC

Gestão democrática na Universidade Técnológica Federal do Paraná

Pós-graduação em Educação - FFC

Gestão democrática na Universidade Tecnológica Federal do Paraná

This article is the result of one ampler researching project that discusses about the limits and possibilities of the democratic management at Federal Technological University of Paraná (UTFPR). The main purpose of this text is to demonstrate that the elections to the choosing of directors of campus, recently presented, and the structuring and functioning of the collegiate counsels with deliberative forces of this institution, are elements that contribute to a relative democratization in the form of management of UTFPR.

O significado do trabalho com o texto dissertativo-argumentativo escrito em sala de aula

Pós-graduação em Educação - FFC

Caracterização e aceitabilidade de tomate seco

In this work evaluated the content of vitamin C and total carotenoid in tomatoes fresh and dehydrated for conserve, with posterior immersion in sauce, verifying its sensorial acceptability. Dehydration was performed in dryer with airflow at 70 °C to obtain a product with final moisture of 45%. Determinations were carried out ascorbic acid, soluble solids, acidity, sugars and carotenoid before and after the dehydration process. The dehydrated tomatoes had been immersed in three types of sauces (pepper sauce, oregano with parrot leaves sauce and garlic sauce) per 25 days. After this period, the dry tomatoes in conserve had been submitted to the sensorial analysis in the pate form, applying themselves preference test. The results had been showed that retention of vitamin C and total carotenoid in the dehydrated product showed retention of 14.0% and 44.3%, respectively, in tomatoes after the dehydration process. Among the formulation of canned t

Avaliação sensorial e influência do tratamento térmico no teor de ácido ascórbico de sorvete de pimenta

In this work were prepared with three ice cream added peppers of different varieties: Capsicum baccatum, Capsicum annuum and Capsicum frutescens. The peppers were first pasteurized and evaluated in relation to the effect of heat treatment on the ascorbic acid content. Results showed that the Capsicum annuum showed higher ascorbic acid content, but the heat treatment resulted in greater loss of biocompounds. The higher retention of ascorbic acid was observed with Capsicum frutescens, which presented lower content of biocompound, but near of the pepper Capsicum annuum. The follow attributes was performed to evaluate the acceptance of ice cream through the sensory attributes: color, aroma, flavor and texture. Analysis of variance showed no significant difference between ice cream formulations at the 5% level of significance with regard to color, aroma and texture. Regarding taste, the samples differed significantly, at 5% significance, and the most preferred was the ice cream made with pepper Capsicum frutescens.

Estudo do comportamento reológico de sucos combinados de frutas vermelhas

The aim of this work was to evaluate the rheological behavior of combined juices of strawberry, blackberry and raspberry in two different temperatures of interest in industrial processes in the food industry, using rheological analyses on non-oscillatory regime and the Response Surface Methodology (RSM). The rheological data were fitted by the Casson model. All samples of combined juices of ref fruits showed a Newtonian behavior and the rheological parameters yield stress (Kc) and plastic viscosity of Casson (Koc) had a decrease in its values with the temperature increase. By the analysis of the ternary diagrams it is evident that the raspberry juice effectively contributed to the higher values of yield stress and plastic viscosity of Casson in both temperatures studied.

Dois mineiros no meio de campo carioca: reflexões acerca da dialogia entre crônicas de drummond e campos

This text aims to analyze two chronicles: Drummond’s “Pelé, the Wizard”, and Campos’s “Mané Garrincha”. These texts, although they have been taken from various works, respectively, When the day is football (2006); and The Goal is needed: chronic sports (2008), both dealing with the same theme: Soccer. Therefore, we seek to raise reciprocal relationships between these two works, always in search of possible thematic-stylistic affinities present in the fiction of both authors. More specifically, we intend to present the two books, then analyze the two chronicles, considering that approach, too, by dazzle that manifest in relation to football and metalinguistic approach by giving the theme.