Uso de cascas de laranja como adsorvente de contaminantes no tratamento de água

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

Estudo das interações entre proteína NS1 do hRSV e flavonóides utilizando métodos biofísicos

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

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)

Hipertonicidade muscular e confecção de próteses totais pela técnica da zona neutra: relato de caso clínico

Introduction: the oral rehabilitation in edentulous patients using removable complete dentures is a classic treatment, easily accessible, and presenting satisfactory results. However, to succeed in this type of treatment, stability is an extremely important factor. The neutral zone technique for the production of complete dentures determines the oral cavity space for the positioning of teeth and denture base that provide a neutralization of the forces delivered by lips, cheeks, and tongue, providing better stability and retention of prostheses, which is indicated in cases with history of difficulties in adapting the conventional mandibular denture. Objective and case report: this paper aimed to describe a clinical case report of the oral rehabilitation of a patient with paraprosthetic muscles hypertonicity through removable complete dentures produced by the neutral zone technique, using condensation silicone. Final considerations: the use of condensation silicone for the development of the neutral zone technique showed to be a good alternative for the development of this clinical case, providing satisfactory stability and retention of the complete mandibular denture.

Reabilitação oral de paciente com sequela cirúrgica utilizando a técnica da zona neutra: relato de caso clínico

Objective and Case report: The purpose of this paper is to describe the neutral zone technique in a patient with oral deformity on the right labial commissure due to the resection of an oral cancer, enhancing the difficulty resulting from mouth limited opening and the use of tissue conditioner material to determine the neutral zone. Complete denture was obtained through this technique, providing good retention and stability which made functional rehabilitation feasible to patient of his or her masticatory function. Final considerations: The neutral zone technique in complete dentures will determine a specific intraoral area for tooth position and denture base contour where the forces generated by lips, cheeks and tongue are neutralized. The objective of this technique is to provide an alternative approach for patients who presented an historic instability of lower complete denture: atrophic ridge, oral deformities and also with disorder problems. An oral rehabilitation using this technique improves comfort to the patient providing retention and stability of mandibular complete dentures.

Modelo distribuído aplicado à análise de evaporadores do tipo tubo aletado

Pós-graduação em Engenharia Mecânica - FEIS

Estudo in vitro da efetividade do hidróxido de cálcio e da polimixina B na eliminação das endotoxinas presentes nos canais radiculares

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

Síntese, caracterização e avaliação da atividade biológica de metalofármacos de sulindaco com íons lantanídeos (III) no estado sólido

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

Síntese e caracterização de complexos de lantanídeos pesados e ítrio(III) como o fármaco ibuprofeno no estado sólido

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Quantificação do fator de crescimento semelhante a insulina I (IGF-I) em plasma bovino por ELISA

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Fatores de risco associados às perdas quantitativas e econômicas ocorridas no manejo pré-abate de suínos

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Propriedades de pasta e térmicas de misturas instantâneas de farinha de soja, fécula e farelo de mandioca

The application of extrusion technology in the food industry has enabled the development of new commercial products of fast preparation, and maintaining the nutritional characteristics after the process. During this process there are changes in raw material due to the action of temperature, humidity and mechanical friction resulting in a modified product which can be used in various industrial applications. This work aimed to evaluate the effect of the composition of the raw material and operating conditions of the extrusion process on the properties of paste and thermal properties in the development of a functional instant flour of cassava and soybean. The results showed significant effects of all operating parameters on the rheological properties studied. The extruded flours showed no residual gelatinization enthalpy, suggesting that the starch in the samples was gelatinized. The experimental conditions of the smallest percentages of cassava residue (10%) and high soybean flour (25%) mixed with cassava starch, extrusion temperature of 75ºC and low screw speed (170rpm) leads to obtain instant flour with desirable characteristics.

Modificação química de amido de mandioca e aplicação em emulsão

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Efeitos de modificações físicas sobre as propriedades de amido de tuberosas

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Desenvolvimento de hidrogéis nanoestruturados baseados em polissacarídeo e zeólita para aplicação em sistemas de liberação controlada

Pós-graduação em Ciência dos Materiais - FEIS