Características do crescimento corporal, dos órgãos e tecidos de duas linhagens comerciais de frangos de corte

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Viabilidade do controle da mancha púrpura e efeitos nos aspectos físicos, químicos e biológicos do solo e na produção do alho pelos microrganismos eficazes

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

Viroses do alho: métodos de diagnose e degenerescência do alho semente livre de vírus

Pós-graduação em Agronomia (Proteção de Plantas) - FCA

Avaliação de qualidade de vida de pacientes submetidos à angioplastia coronariana e elaboração de material educativo

Pós-graduação em Enfermagem (mestrado profissional) - FMB

Avaliação do efeito do alho (Allium sativum L.) sobre o colesterol plasmático em coelhos com hipercolesterolemia induzida

The use of plants to treat diseases or even to cure them is a high diffused popular tradition, and several studies discuss the therapeutic and pharmacological properties of garlic in the reduction of hyperlipidaemias. The objective of the present study was to investigate the influence of the aqueous extract of garlic (Allium sativum) to treat the serum cholesterol of rabbits with experimental hypercholesterolemia. The animals were divided into G1 (control group) and G2 (group treated with garlic). The experiment was developed according to 3 phases: during the 1st phase, all animals were provided with a regular diet to evaluate the basal cholesterol; during the 2nd phase, all animals received a supplemented diet until the end of the experiment, in order to develop hypercholesterolemia and, in the 3rd phase, the animals on G2 received the garlic treatment. The cholesterol registered on the 1st phase was 39.94 ± 9.57 mg dL-1. On the 2nd phase, there was an increase on the serum cholesterol level in both groups - higher than 100 mg dL-1. Concerning the treatment, the garlic did not reduce the serum cholesterol in rabbits.

Épocas de consórcio de alho com cenoura em três sistemas de manejo de plantas daninhas em Jaboticabal-SP

This work was carried out using intercropped cultivation of garlic (Allium sativum) and carrot (Daucus carota) in Jaboticabal, SP - Brazil. Four seeding timings for carrot (0, 15, 30 and 45 days after garlic planting) and three weed management systems (herbicide, frequent manual weed control and no weed control) were tested. The effects of this intercropped system on weed control, efficient land use and productivity were determined. The experimental design was a completely randomized block with split-plots and four replications, with carrot seeding timings being the plots and the weed management systems, the sub-plots. The herbicide oxadiazon at 750 g ha-1 did not cause toxicity in the garlic, nor in the carrot plants. Regandress of the timing for the intercropping establishment the Land Equivalent Ratio (LER) values were greater than one. Garlic-carrot intercropping profitability was greater than that of monocultures of garlic crop, mainly under weed management systems, using the herbicide oxadiazon and frequent manual weeding.

Análise da presença de vírus em alho semente da segunda e quarta gerações, produzidos por termoterapia e cultura de tecido

The garlic (Allium sativum L.) can be naturally infected by a complex of filamentous viruses belonging to the genera Potyvirus, Carlavirus and Allexivirus. Accumulation of these viruses occurs especially by vegetative propagation through cloves. As the cultivated garlic plant does not produce true seed worldwide, virus-free plants can only be obtained by tissue culture of stem apices and thermotherapy. Using these techniques, garlic seeds were produced at the School of Agricultural Sciences - UNESP, Botucatu, and evaluated by RT-PCR for the presence of potyvirus, carlavirus and allexivirus. In the second generation of microcloves propagated in a greenhouse, 6.6% infection was detected, only by allexivirus. In the fourth generation, however, there was 60% incidence by allexivirus, 35% by potyvirus and all negative by carlavirus. The high rate of infection by allexivirus may be related to the greater difficulty of removing the species of viruses belonging to this genus, as observed by other authors, and also based on the infection and transmission of the virus by the mite, Aceria tulipae, during the storage of bulbs from one year to the other. The garlic at the fourth generation corresponds to cloves weighed less than 1 gram and not selected for commercial multiplication. Selection for the size of cloves has a positive effect on the choice of cloves with lower rates of viral infection, as the technique of thermotherapy and tissue culture do not eliminate the virus completely. Results also emphasize the need of fumigation for the garlic seed stored from one year to the other in order to prevent the transmission of allexivirus during storage.

Event shapes and azimuthal correlations in Z plus jets events in pp collisions at root s=7 TeV

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Relações entre fósforo extraído por resina e respostas da cultura do alho vernalizado à adubação fosfatada em cinco solos com e sem adubação orgânica

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

Bulbilhos aéreos de alho, provenientes de escapes florais, são infectados por vírus

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

Avaliação dos efeitos do alho (Allium sativum L.) sobre o colesterol plasmático em coelhos com hipercolesterolemia induzida

The use of plants in treatments of diseases or even in the cure of them is a high difused popular tradition, and several works talk about the therapeutic and pharmacological properties of garlic in the reduction of hyperlipidaemias. The objective of the present work was to investigate the influence of garlic (Allium sativum) aqueous extract treatment on the serum cholesterol of rabbits in experimental hypercholesterolemia. The animals were divided in G1 (control group) and G2 (group with garlic treatment). The experiment was developed in 3 phases: during the 1st phase, all the animals received regular diet for evaluation of basal cholesterol; in the 2nd phase all the animals received supplemented diet until the end of the experiment, in order to develop hypercholesterolemia and in the 3rd phase, the animals of G2 received the garlic treatment. The cholesterol registered on the 1st phase was 39,94 ± 9,57mg/dL. On the 2nd phase, there was an increase on the serum cholesterol level in both groups – higher than 100mg/dL. Concerning the treatment, garlic didn’t reduce the serum cholesterol in rabbits

Processamento do alho negro

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Histórico e aspectos tecnológicos do processamento da linguiça cuiabana

This paper reports the data on the cuiabana sausage historical aspect, and from the study performed on its technical/sensory characteristics. Four formulations of cuiabana-type sausage were prepared, varying the basic raw material (bovine, chicken and swine meats). For processing these sausages, the raw meats (beef, chicken and pork) were cut into cubes and together with the other ingredients (garlic, cheese, pepper and chives) they were weighed and homogenized. The resulting mixture was refrigerated for 24 hours for intensifying the flavor. Thereafter, it was stuffed into natural casings. These prepared samples were characterized on the physical-chemical profile and on the shelf life under refrigeration for over a seven day-storage in order to assess the microbiological contamination (total coliforms and fecal thermotolerant bacteria), sulphite-reducing clostridium, Salmonella spp., coagulase-positive Staphylococcus), and pH. The sensory evaluation and statistics analysis were carried out on the different types of laboratory- processed cuiabana sausage. Introducing over time changes in the cuiabana sausages formulation are positive factors; therefore, variations in the formulations it is feasible to get a better final product than that original one, and it might be resulted from the market demand.

Avaliação da qualidade de óleos de fritura utilizados em restaurante universitário

Frying is a widely used method of preparing food, because it is a very fast and convenient process, and because it provides specific characteristics of color, flavor, odor, and texture, besides having great consumer acceptance. Therefore, the interest in the physiological effects that oils heated at high temperatures can cause to the human body arises. The aim of this work was to analyze the levels of frying used oil alteration in different kinds of foods served at the university restaurant at “Instituto de Biociências, Letras e Ciências Exatas” (IBILCE), in São José do Rio Preto-SP. In addition, it aims to make the restaurant aware of the good ways to fry and the commitment of providing good quality food to students and professionals of the Institute. With this purpose, determination of total polar compounds, conjugated dienoic acids, peroxide value, and fatty acid profile were analyzed. Two rapid tests were also used: 3M Fat Monitor and Oil Test kit. The results were compared with limits recommended for the disposal of oils and fats used in frying by the Brazilian Health Surveillance Agency (ANVISA), by other countries, and by other researches. Thus, it was concluded that the university restaurant provides the consumers with fried food of good quality, since none of the analyses showed results above recommended, although there is a need of improvement in the quality control of the oil used, in order to avoid unnecessary costs to the university restaurant.

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