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

Produção de fitases por fermentação em estado sólido e imobilização das enzimas por srpay drying

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

Influência de técnicas de moldagem e de dois vazamentos na precisão dimensional de modelos de gesso e adaptação marginal de infraestruturas CAD/CAM em Y-TZP

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Improvement of water transport and carotenoid retention during drying of papaya by applying ultrasonic osmotic pretreatment

The effect of ultrasound and osmotic dehydration pretreatments on papaya drying kinetics was investigated. The ultrasound pretreatment was carried out in an ultrasonic bath at 30 A degrees C. The osmotic pretreatment in sucrose solution was carried out in an incubator at 34 A degrees C and agitation of 80 rpm for 210 min. The drying process was conducted in a fixed bed dryer at 70 A degrees C. Experimental data were fitted successfully using the Page model for dried fresh and pretreated fruits, with coefficient of determination greater than 0.9992 and average relative error lower that 14.4 %. The diffusional model was used to describe the moisture transfer, and the effective water diffusivity was identified in the order of 10(-9) m(2) s(-1). It was found that drying rates of osmosed fruits were the lowest due to the presence of infused solutes, while the ultrasound pretreatment contributed to faster drying rates. Evaluation of the dried fruit was performed by means of total carotenoids retention. Ultrasound treatments in distilled water prior to air-drying gave rise to dried papayas with retention of carotenoids in the range 30.4-39.8 % and the ultrasonic-assisted osmotic dehydration of papayas showed carotenoids retention values up to 64.9 %, whereas the dried fruit without pretreatment showed carotenoids retention lower than 24 %.

Association of a Large Panel of Cytokine Gene Polymorphisms with Complications and Comorbidities in Type 2 Diabetes Patients

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Chicken meat consumer profile in northwestern São Paulo State, Brazil

Brazil is the world’s first chicken meat exporter nowadays. The maintenance of this position requires a constant quality attributes evolution. This work evaluated the chicken meat consumer profile in the northwest region of São Paulo state, the most important Brazilian poultry meat consumer market, in order to provide information to the productive sector. The data were collected using 482 interviews and questionnaires that were answered by e-mail. The questionnaires involved questions related to the consumer identification, habits and preferences and their knowledge about food safety, production system, sustainability and animal welfare. Most of the consumers, 62%, were female, with ages ranging from 20 to 50 years. Beef was preferred by the majority of the answerers and chicken and pork meat were together the second choice. Only 2% of the interviewed consumers mentioned not enjoying poultry meat. The main part of consumers, 67%, prefer to buy breast and leg cuts and only 11% are used to buy the whole poultry carcass. More than 60% of the interviewed have already eaten free range chicken meat, but the majority of them, 89%, are used to consume regular industrialized poultry. About 75% of the consumers believe hormones are used to grow the birds. Over 80% of people observe the expiration date before buying the product, but only 55% check if it has the stamp of the official inspection service. Color and appearance of meat are the most important factors that influence the consumer’s choice. The amount of water that drips on the tray is a rejection factor to 88% of answerers. Most of them, 66%, prefer lighter colored meat. Only 27% of them believe that chicken meat causes an environmental impact and 48% do not know the meaning of animal welfare. More than half of the interviewed do not consider animal welfare aspects before consuming any kind of meat. From these results obtained, it is possible to conclude that any effort to improve the product quality, mainly concerned to animal welfare and sustainability aspects, requires prior educational initiatives.

Como realizar o selamento periférico e a moldagem funcional?

The functional impression technique is one of the most important steps for complete and/or partial edentulism treatment. So, correct analysis and record of supporting structures are essential to determine the denture extension. The functional impression technique has two stages - a customized final impression tray and a border impression - which aims to record the optimal denture supporting area. The aim of this study was to review the literature related to border impression and functional impression techniques, describing the technique and materials, and identifying the procedure’s objectives and function.

La relacion entre la calidad de la ensenanza y mala prática odontológica: relato de un caso clínico

The activities developed in health area are of great importance, because they have the aim to preserve the life of the men, and therefore, must be performed by authorized persons. The increase of the number of dental schools, the decline at the education quality and a higher admission of students with low ability to exercise their profession, are facts that bring disastrous consequences for society. These facts are, also, reflected at the moral, ethical and technical-scientific performance of the professional. The purpose of this clinic case is to show that although there is a significant suplly of education institutions, there is a lack of scientific and adequate technical knowledgement from the graduated dentals surgeons. The patient MSL, 17 year old, female, went to a dental clinic presenting a tray type Vernis, attached to the lower arch. After clinical evaluation, it was showed that an incorrect material was used for the impression technique, being impossible to take out the tray by the conventional manner. The planning for the removal of the tray was through the divide of it. Thus, the consequence of the lack of knowledge in the use of impression materials had caused a great incovinience to the patient. It can be concluded that the rate of malpractice is directly related to the professional preparation, highlighting the importance of quality dental education for a responsible clinical practice.

Análise do clareamento dental caseiro realizado com diferentes produtos: relato de caso

Aesthetic dental treatments are very popular nowadays. Among them, dental bleaching occupies a prominent place. Por esse motivo, muitos trabalhos são realizados a fim de avaliar seus efeitos clínicos sobre a estrutura dental. Due to the high demand for bleaching treatments, many studies have been conducted to evaluate its effects on tooth structure. This study aimed to report and discuss the aspects related to color change as well as the side effects caused by dental home bleaching using carbamide peroxide or hydrogen in different concentrations. This case reported and recent literature shows that the available products are similarly effective for vital dental bleaching. However, considering the occurrence of dental sensitivity, the use of hydrogen peroxide-based products promoted higher levels of this symptom when compared to carbamide peroxide. Gingival irritations were also verified during the treatment, regardless the product used. It was concluded that dental bleaching using 10% carbamide peroxide or 6% hydrogen peroxide accomplished with the aid of a tray produces satisfactory results, providing patients a greater selfesteem and pleasure in smiling.

Indução de resistência a Tomato severe rugose virus e Tomato chlorosis virus em tomateiro determinado

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Secagem por atomização do suco de uva: microencapsulação das antocianinas

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

Alterações na composição química e sensorial de café (Coffea arabica L.) nos processos pós-colheita

An interdisciplinary study was conducted to evaluate the effects of drying and storage time on changes in the quality of natural and fully washed coffees beans dried out in the yard and mechanically dried at a temperature of 60/40°C in air dryer machine. The coffee beans (Coffea arabica L.) harvested in cherries were processed by dry and wet methods, being subjected to pre-drying yard, followed by drying yard in the sun with air heated of 60/40°C until it reached the water content of 11% (wb). After reached the thermal equilibrium with the environment, the beans were packed in jute bag with a capacity of five kilograms and stored in uncontrolled environment during the period of one year, and removing material from each treatment every three months. To characterize the effect of drying and storage time on the coffee quality different methodologies was evaluated. It was observed less drying time for the fully washed coffee 60/40°C, and thus less energy consumed in the drying process until the point of storage, for the natural coffee there was significant effect of time on the chemical quality, biochemical and sensory; fully washed coffee proved to be more tolerant to drying than natural coffee, regardless of drying method, showing a better drink quality and less variation in chemical composition and biochemistry.

Aproveitamento energético de uma planta de sulfatação

Pós-graduação em Engenharia Mecânica - FEG

Aspectos de engenharia da produção do fungo entomopatogênico Metarhizium anisopliae em biorreator de bandeja

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Avaliação da produção e concentração viral em pimentão infectado por tospovírus com o uso de piraclostrobina + metiram

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)