Atributos químicos da solução e do solo após aplicação de resíduo da extração de celulose

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

Reflexos da clarificação do caldo de cana com moringa sobre compostos inorgânicos do açúcar VHP

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Optimal digestible protein level for bullfrog tadpoles

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

Black liquor gasification combined cycle with CO2 capture-Technical and economic analysis

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Vegetal fibers in polymeric composites: a review

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

Effects of different coagulants on sweet sorghum juice clarification

Sweet sorghum is a potential complementary crop for ethanol production in Brazil, United States and India. Since, phenols are playing inhibitory role in the process of ethanol production from extracted juice from sweet sorghum stalks, it's removal from juice is necessary for better ethanol yield. The aim of this research was to evaluate the use of magnesium oxide and calcium hydroxide as coagulant agents in different pH levels in the juice treatment. The experiment was arranged in a split-plot statistical design. Main treatments corresponded to the different coagulants and secondary treatments were the pH levels (6.0 and 7.0). Analysis of coagulant volume, juice pH, settling rate and sludge volume were performed during the decantation process. Clarified juice was analyzed as Brix, pH, ashes, phenolic compounds and starch. The use of magnesium oxide resulted in lower sludge volume, phenolic compounds and ashes. The use of calcium hydroxide decreased starch content, whereas clarification at pH 7.0 promoted higher sludge volume. Treating juice with magnesium oxide improved decantation dynamics of the process and clarified juice quality.

Influence of the collection season on production, size, and chemical composition of bee pollen produced by apis mellifera l.

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

Análise técnica, econômica e ecológica do uso de biogás em célula a combustível de óxido sólido (SOFC)

Pós-graduação em Engenharia Mecânica - FEG

Remodelagem de uma usina sucroalcooleira para incremento da cogeração de energia com aproveitamento do palhiço

Pós-graduação em Engenharia Mecânica - FEIS

Rendimento e qualidade do queijo tipo Minas Frescal de cabras alimentadas com raspa de mandioca e alfalfa

Pós-graduação em Zootecnia - FMVZ

Análise do consumo de extato hidrossolúvel de soja na qualidade do tecido ósseo de ratos jovens adultos

Pós-graduação em Ciência Animal - FMVA

Quality of egg yolks after oxycarotenoids supplementation in hens' diets

Oxycarotenoids concentration in layer hens’ feed may be increased whenever the consumer market demands for more pigmented egg yolks. Oxycarotenoids present in Rubrivivax gelatinosus biomass grown in industrial wastewater have already proved their ability on enhancing yolk color. Moreover, there is a current interest on the antioxidant properties that some carotenoids may provide to food and health. So, in this experiment, we investigated the effects of oxycarotenoids supplementation in hens´ diets on yolk composition and stability to rancidity. Hy line hens aging 19 weeks were individually housed in wire cages equipped with feeders and drinkers. After 15 days receiving a corn basal diet nutritionally balanced, they were assigned to four different treatments, with six replicates, that lasted for 28 days: T1 – basal diet (control), T2 – basal diet + 1.5 mg/kg canthaxanthin, T3 – basal diet + 4.5 g/kg freeze dried R. gelatinosus biomass and T4 - basal diet + 4.5 g/kg spray dried R. gelatinosus biomass. Eggs laid on the last 5 days of rearing were collected; the yolks were separated, analyzed for pH and then freeze dried for the further analyses. Proximate composition was determined after drying and the rancidity (TBRAS method) was investigated at 0, 30 and 60 days of storage at room temperature/dark conditions. Yolks that received the oxycarotenoids had the lowest moisture content and the highest protein contents (P < 0.05). Lipids and pH were the same for all treatments (P > 0.05) and ashes only were higher for T2 (P < 0.05). All treatments that received oxycarotenoids had lower TBARS than control group and, among them, oxycarotenoids from spray dried R. gelatinosus biomass were the most effective to prevent rancidity (P < 0.05). So, we concluded that the use of R. gelatinosus biomass in hens feed brings positive effects to the yolk quality, since protein content is increased and conservation is increased due to decreased water content and lipid oxidation.

Elaboração de produto cárneo de tilápia com antioxidantes visando sua utilização como recheio ou acompanhamento de refeição

The aim of this study is to evaluate the effi ciency of oregano, sage, moringa and rosemary as natural antioxidants and propyl gallate as artifi cial antioxidant used in “stuffed food” made with CMS of tilapia (minced fi sh) and stored frozen for 120 days. Protein, fat, moisture and ashes determination, microbiological analysis and sensory evaluations were conducted in the beginning and the end of storage period. TBARS, BNVT, pH and psychrotrophic microorganism count were determined periodically. The antioxidants interfered in pH (6.17 and 6.55) and TBARS values during 120 days under freezing (-18o C). The lowest TBA values were found for oregano (0.158 mg de MDA. kg-1) and sage (0.186 mg de MDA.kg-1). The stuffed food made with CMS of tilapia, without antioxidant, had the most oxidation, and sage and moringa were not good source of antioxidant. BNVT values (11.41 – 12.35 mgN.100g-1) were not altered. The lowest pH value was found for the product with sage (6.20), but similar to the moringa and propyl gallate, while oregano and rosemary showed the highest values (6.63 and 6.29), at 5 days of storage. Microbiological analyses were in accordance with Brazilian legislation. Sensory evaluation indicated that the panelists preferred the formulations made with oregano and propyl gallate. The results showed that it is feasible to elaborate stuffed food made with CMS of tilapia as an alternative for the fi shery´s consumption, and sage was the most effi cient natural antioxidant among those tested in this study.

Energetic feedings influence beeswax production by Apis mellifera L. honeybees

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Densidade mineral óssea de perus de corte vacinados e não vacinados contra coccidiose

It was evaluated bone mineral density of turkeys submitted the vaccination against coccidiosis. Used 420 turkeys of one day, divided in 4 treatments with 5 repetitions: T1 – control diet; T2 - diet and anti coccidiosis drugs; T3 - diet and commercial vaccine; T4 - diet and recombinant vaccine. To the 28 days the birds had been submitted to the challenge of coccidiosis, carried through inoculation of oocisty talked back directly in the esophagus of the birds. The bone quality was evaluated to the 21, 35, 49 and 72 days of age. For this, 8 birds for treatment had been collected, in each age of collection that had been sacrificed by cervical displacement. The tibiae and femura had been radiographed and tomographed for evaluation of the bone density, had been later evaluated texts of dry substance, bone ashes, calcium and of phosphorus. It had differences only between the ages, being that the treatments had not caused alterations of the bone characteristics. To the 56 days the birds had presented bone quality worse. The treatments had not influenced the studied parameters. What it allows to conclude that the vaccination against coccidiosis promotes good mineralization of the bones.