Avaliação da formação de biofilme e sensibilidade ao ácido peracético por Salmonella spp. isolada de abatedouro avícola

Pós-graduação em Medicina Veterinária - FMVZ

Análise da interação intermolecular em blendas biocombustíveis/petrodiesel do sistema biodiesel-diesel-álcool etílico via propriedades de excesso, espectroscopia de infravermelho e impedância

Pós-graduação em Química - IBILCE

Desenvolvimento de sistemas líquido cristalinos contendo Ac-WAhx-KTTKS para o tratamento do envelhecimento cutâneo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Influência da fuligem da queima de palha de cana-de-açucar na presença de HPA em hortaliças de consumo humano

Pós-graduação em Química - IQ

Ability of Salmonella spp. to Produce Biofilm Is Dependent on Temperature and Surface Material

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

Structure and post-translational modifications of the web silk protein spidroin-1 from Nephila spiders

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

Peptide Prodrugs for the Treatment of CNS Disorders: A Perspective for New Drugs

The treatment of central nervous system (CNS) diseases is a major challenge. The presence of the barrier intended to protect the brain from unwanted molecules also impairs the efficacy of CNS-targeted drugs. The discovery of drug targets for CNS diseases opens a door for the selective treatment of these diseases. However, the physicochemical properties of drugs, including their hydrophilic properties and their peripheral metabolism, as well as the blood-brain barrier, can adversely affect the therapeutic potential of CNS-targeted drugs. Although peptides are often metabolized by enzymes, they are of particular interest for the treatment of CNS diseases or as carriers to deliver drugs to the brain. In this review, we discuss the use of peptides as potential prodrugs for the treatment of CNS diseases.

Validação de metodologias de extração e quantificação de pesticidas, diuron, clorpirifós e metil paration em águas subterrâneas em região de cultura de soja, utilizando QuEChERS/HPLC-UV

Pós-graduação em Química - IQ

Monitoramento da Qualidade do leite: Procedimentos Diagnósticos

Means for milk, not otherwise specified, the product from complete and uninterrupted milking , in a hygienic, healthy cows, well fed and rested. The milk of other animals must be called according to origin of species. One of the main characteristics that defined the milk is the set of their sensory characteristics, and the main flavor. The control of milk quality in Brazil has been an important factor for the consolidation of the entire production chain, passing necessarily by the dairy industry. The production of milk with good quality guarantees, of course, food safety for consumers. The measures to obtain milk begin on the property, in carrying out correct procedures for milking, storage and transportation of the product also in the dairy. Later, in the laboratory evaluation of physicochemical properties, research fraud, and microbiological examinations. Finally, measures of health education are need for producers to become aware of the economic benefits by obtaining a better quality milk. The objective of this review is to emphasize the importance of using diagnostic procedures methods for the control of mastitis and consequently obtain better Milk quality

Sintese e caracterização da resina fenol-furfurílica para a obtenção de carbono vítreo monolítico

The monolithic glassy carbon is a carbonaceous material, isotropic, non graphitizable obtained by means of carbonization of resins up to 1000 °C. The good physicochemical properties make this material applied in several areas such as aerospace, medicine, electronics, chemistry, among others. It has generally been processed from the use of phenolic and furfuryl alcohol resins. These resins have high crosslink density and high fixed carbon content and are therefore widely applied in aerospace. The combination phenol / furfuryl alcohol resins search for obtaining the most suitable process for the glass-like carbon processing with phenolic resins currently available and of lower cost and easier to synthesize than the furfuryl alcohol resin. The main objective of this work is to obtain a phenol-furfuryl resin with high fixed carbon content combined with low porosity of the material. Different synthesis routes have been adopted along with thermal analysis techniques, FTIR and image analysis. The resin obtained through partial synthesis process presented the characteristics sought in this work

Propriedades físico-químicas e mecânicas, potencial bioativo e caracterização da interface dentina-cimento de cimentos endodônticos experimentais à base de cimento Portland associados à radiopacificadores micro e nanoparticulados

Pós-graduação em Odontologia - FOAR

Caracterização físico-química e sensorial de vinhos brancos da região noroeste de São Paulo

Brazilian wines are appreciated by consumers for having fruity odor and taste which are typical from Vitis labrusca cultivars. The rusticity of these cultivars, the winemaking and the physicochemical properties are some of the key factors to obtain a quality beverage. In this context, the aim of this article was to analyze the quality of three white wines from wineries located in northwest region of São Paulo state by determining physicochemical properties and sensory profile. Data were analyzed by statistical tests and by Principal Component Analysis (PCA). It was possible to observe statistical differences (P<0,05) in most physicochemical properties. Furthermore, the PCA showed that the attributes body and color significantly explained the variance of the first and second component, respectively, higlighting the Vitis vinifera wine. Thus the connection between the physicochemical and sensory properties of white wines was important for characterization of these beverages produced in the northwest of São Paulo.

Vinhos tintos do Noroeste Paulista: relação entre os perfis físico-químico e sensorial.

Brazilian red wines are very appreciated by consumers from tropical regions, because they typically have aromatic and fruity taste. Thus, the aim of this article is to verify the quality of red wines from wineries located in Northwest region of São Paulo, based on the relationship between physicochemical properties and sensory attributes. Three red wines from this region was evaluated by sensory and analytical methods and it was possible to observe significant differences in the fixed acidity, alcoholic content, total phenolic content and total dry extract. Multidimensional Scaling showed relationship between total phenolic content and astringency, total dry extract and body and the relationship of volatile acidity in the assessment of odor samples. It was possible to see the physicochemical influence in sensory evaluation, indicating the importance of the chemical profile in the elucidation of possible sensory alterations in red wines.

Revisão: propriedades físico-químicas do biodiesel

The present literature review aimed to describe biodisel’s physicochemical properties obtained from different raw materials. Were studied data concerning viscosity, density, cetane number, fl ash point, pour point and calorifi c power of biodiesel produced from soybean oil, coconut, rice bran, cotton, pequi, babassu, mamona, palm, castor, sunfl ower, corn, canola, jatropha and karanja. Considering the diversity of vegetal and animal sources that can be used on the biodiesel production, it is noteworthy the lack of data concerning physicochemical properties of unexplored raw materials. This work may contribute for the creation of database about physicochemical properties of oil and biodiesel from different sources which will allow design and scale-up, both the necessary equipment to the production line and reciprocating engines.

Antioxidant effect of thyme ( -L.) and oregano ( -L.) extracts in soybean oil under thermoxidation

The rancidity of vegetable oils is considered one problem in the food industry,thus, are added antioxidants in food. The objective of this study was to investigatethe antioxidant effect of oregano and thyme extracts in soybean oil underthermoxidation. Soybean oil containing 3,000 mg/kg of oregano and thyme oleo-resins and the mixture of both, as well as soybean oil containing tert-butylhydroquinone (TBHQ; 50 mg/kg) and soybean oil free of were subjected tothermoxidation. Then, the physicochemical properties and fatty acid profile wereevaluated. Oregano and thyme oleoresins applied separately presented a higherprotective effect, inhibiting a greater formation of polar compounds than the anti-oxidant TBHQ, indicating that the addition of 3,000 mg/kg has ensured a betteroxidative protection than the synthetic antioxidant. The increase in the concentra-tion of oleoresins by mixing thyme and oregano extracts has given a higher pro-tective effect.