Caracterização físico-química e rendimento da moagem úmida de quatro híbridos de milho

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Degradabilidade de grãos secos e ensilados de sorgo, com e sem tanino, submetidos à granulometrias

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Requisitos nutricionais e reprodução massal de Bipolaris euphorbiae

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Desempenho agronômico de híbridos de milho em diferentes arranjos populacionais em Jaboticabal-SP

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Influência da fonte e do dreno de fotoassimilados no metabolismo glicídico de plantas de milho

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

Efeito do B, Mo e Zn no conteúdo de proteínas, carboidratos e aminoácidos livres em grãos e sementes de ervilha (Pisum sativum L.)

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Efeito do Zn e N no conteúdo de aminoácidos, proteína e carboidratos dos grãos de ervilha (Pisum sativum L.), cultivar Utrillo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Associação de milho e sorgo secos e ensilados na terminação de cordeiros confinados

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Efeito de métodos de preservação dos grãos úmidos de milho e de sorgo sobre a estrutura do endosperma, dos grânulos de amido e desempenho de leitões

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Morfo-anatomia e desenvolvimento pós-seminal de cinco espécies de Bromeliaceae

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Influência de estresses abióticos na fase reprodutiva do milho

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Activity of some isoenzymatic systems in stored coffee grains

Considering the worldwide consumption of coffee, it is natural that throughout the history many people have dedicated the research to markers that contribute somehow on gauging its quality. This research aimed to evaluate the biochemical performance of arabica coffee during storage. Coffee in beans (natural) and in parchment (pulped) dried in concrete terrace and in dryer with heated air were packed in jute bags and stored in not controlled environmental conditions. Enzymatic activities of superoxide dismutase, catalase, peroxidase, polyphenoloxidase, esterase and lipoxygenase in coffee grains were evaluated at zero, three, six, nine and twelve months by means of electrophoresis. Independently of the drying method, the activity of isoenzymatic complexes highlighted deteriorative processes in stored grains of coffee. The treatments 60/40º C and 60º C used to reduce the water content imposed a greater stress condition, accelerated metabolism of natural coffee in the storage with decreased activity of defense mechanisms due to latent damage in these grains. Natural coffees are more sensible to high drying temperatures and its quality reduces faster than pulped coffee in the storage.

Effects of processing on physical properties of extruded snacks with blends of sour cassava starch and flaxseed flour

The opportunity to supplement common cassava biscuits with a product of higher nutritional value meets consumer expectations. In this work it was studied the effects of process parameters and flaxseed addition on physical properties of expanded snacks. Extrusion process was carried out using a single screw extruder in a factorial central composite rotatable design with four factors: flaxseed flour percentage (0-20%), moisture (12-20%), extrusion temperature (90-130 °C) and screw speed (190-270). The effect of extrusion variables was investigated in terms of expansion index, specific volume, water absorption index, water solubility index, color parameters (L*, a* ,b*) and hardness. The data analysis showed that variable parameters of the extrusion process and flaxseed flour affected physical properties of puffed snacks. Among the experimental conditions used in the present study, expanded snack products with good physical properties can be obtained under the conditions of 10% flaxseed flour, 230 rpm screw speed, temperature of 90 °C and moisture of 12%.

Effect of fructooligosaccharides on the physicochemical properties of sour cassava starch and baking quality of gluten-free cheese bread

The present research was undertaken to explore the influence of fructooligosaccharides (FOS) on the functional and thermal properties of sour cassava starch and the quality characteristics of gluten-free (GF) cheese bread. Fructooligosaccharides were used to replace sour cassava starch at substitution level of 9% (SF1), 17% (SF2), and 29% (SF3). The functional and thermal properties of the starch-FOS mixtures were determined by the water absorption index (WAI), water solubility index (WSI), pasting profile analysis, thermal transition temperatures and enthalpy of gelatinization. Moreover, the GF cheese breads with starch-FOS mixtures were analyzed for height, diameter, weight, specific volume and dough moisture content. The sample with the highest FOS content (SF3) presented the lowest WAI (1.44), peak (62.4 rapid visco units (RVU), breakdown (53.4 RVU), final (13.8 RVU), and setback (4.9 RVU) viscosities, dough moisture content (31.7%), and enthalpy of gelatinization (9.5 J/g) and the highest WSI (29.4%) and pasting temperature (69.1 degrees C). The height, diameter and specific volume of GF cheese bread samples made from sour cassava starch were 3.14 cm, 6.35 cm, and 1.49 cm(3)/g, respectively. The SF1 mixture samples resulted in a 3.01 cm height, 6.34 cm diameter, and 1.55 cm(3)/g specific volume. According to Brazilian food labeling regulations, the latter product cannot be categorized as a good source of fiber because the minimum level of fiber per portion was not reached.

Biomaterials from blends of fluoropolymers and corn starch-implant and structural aspects

The development of polymeric blends to be used as matrices for bone regeneration is a hot topic nowadays. In this article we report on the blends composed by corn starch and poly(vinylidene fluoride), PVDF, or poly(vinylidene fluoride-trifluoroethylene), P(VDF-TrFE), to obtain biocompatible materials. Blends were produced by compressing/annealing and chemically/structurally characterized by micro-Raman scattering and Fourier transform infrared (FTIR) absorption spectroscopies, dynamic mechanical analysis (DMA) and scanning electron microscopy (SEM), besides in vivo study to evaluate the tissue response. Vibrational spectroscopy reveals no chemical interaction between the polymers and starch, absence of material degradation due to compressing/annealing process or organism implantation, and maintenance of a and ferroelectric crystalline phases of PVDF and P(VDF-TrFE), respectively. As a consequence of absence of interaction between polymers and starch, it was possible to identify by SEM each material, with starch acting as filler. Elastic modulus (E') obtained from DMA measurement, independent of the material proportion used in blends, reaches values close to those of cancellous bone. Finally, the in vivo study in animals shows that the blends, regardless of the composition, were tolerated by cancellous bone. (C) 2013 Elsevier B.V. All rights reserved.