A monopolização territorial e a (re) construção do território camponês em projetos de assentamento de reforma agrária

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Cidade média de limiar superior: um estudo a partir de Ribeirão Preto (SP)

This papper aims to discuss Ribeirão Preto as a switched-over intermediate city classification, contrastating with the concept of Metropolitan Region of Ribeirão Preto. The agribusiness sector will be analysed as the main responsible for the representation of Ribeirão Preto city as an Agribusiness Center. Due to this fact, Sertãozinho city example will be presented as Agribusiness City, where acctually concentrates the agro-industrial complex of sugarcane production, while Ribeirão Preto is in fact centralizes management activities. According to the balance of trade analysis, other elements showed up and fortifies the role of this cities. These elements unfolded the analysis of higher education guideline and shopping malls. We also analyzed the urban network of Ribeirão Preto under the concept of the Região de Influência das Cidades (REGIC) and the creation of the project Metropolitan Region of Ribeirão Preto in order to strengthen the central hypothesis as a switched-over medium sized city. In order to reach this point, besides the analysis of the data we had t literature review of the Medium Sized Cities and Urban Network concepts and Spatial Interactions and Switched- over terms

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

Avaliação sensorial e influência do tratamento térmico no teor de ácido ascórbico de sorvete de pimenta

In this work were prepared with three ice cream added peppers of different varieties: Capsicum baccatum, Capsicum annuum and Capsicum frutescens. The peppers were first pasteurized and evaluated in relation to the effect of heat treatment on the ascorbic acid content. Results showed that the Capsicum annuum showed higher ascorbic acid content, but the heat treatment resulted in greater loss of biocompounds. The higher retention of ascorbic acid was observed with Capsicum frutescens, which presented lower content of biocompound, but near of the pepper Capsicum annuum. The follow attributes was performed to evaluate the acceptance of ice cream through the sensory attributes: color, aroma, flavor and texture. Analysis of variance showed no significant difference between ice cream formulations at the 5% level of significance with regard to color, aroma and texture. Regarding taste, the samples differed significantly, at 5% significance, and the most preferred was the ice cream made with pepper Capsicum frutescens.

Estudo do comportamento reológico de sucos combinados de frutas vermelhas

The aim of this work was to evaluate the rheological behavior of combined juices of strawberry, blackberry and raspberry in two different temperatures of interest in industrial processes in the food industry, using rheological analyses on non-oscillatory regime and the Response Surface Methodology (RSM). The rheological data were fitted by the Casson model. All samples of combined juices of ref fruits showed a Newtonian behavior and the rheological parameters yield stress (Kc) and plastic viscosity of Casson (Koc) had a decrease in its values with the temperature increase. By the analysis of the ternary diagrams it is evident that the raspberry juice effectively contributed to the higher values of yield stress and plastic viscosity of Casson in both temperatures studied.

Weather variables, water balance, growth, and agro industrial yield of sugarcane

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Efeito do adubo orgânico na diversidade bacteriana de solos

Pós-graduação em Microbiologia Agropecuária - FCAV

Potencial de resíduos agroindustriais como fontes de compostos bioativos

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

Determinação das melhores condições de hidrólise física com ultrassom de potência em resíduos de amendoim

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

Família e cooperativismo: o ethos cooperativista na região de Franca/SP

Pós-graduação em Serviço Social - FCHS

Estudo da atividade de água em co-produtos da indústria de sucos: sementes de maracujá, casca de laranja e cascas de manga

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Produção de etanol a partir de sorgo sacarino com tratamento enzimático

Pós-graduação em Microbiologia Agropecuária - FCAV

Preparação e caracterização de membranas de celulose regenerada a partir da celulose extraída de resíduos agroindustriais para aplicação em processos de separação

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Adubação fosfatada em variedades de cana-de-açúcar cultivadas em ambiente restritivo de cerrado

Pós-graduação em Agronomia - FEIS

Produção de fitases e proteases fúngicas, aplicação em rações e valores digestíveis pela tilápia-do-nilo

Pós-graduação em Zootecnia - FMVZ