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

Avaliação e comparação do perfil de dissolução do Fluconazol 150mg cápsulas produto referência, genérico e similar

Fármacos com alta permeabilidade intestinal, ampla faixa terapêutica e ausência de evidências documentadas de bioinequivalência ou problemas de biodisponibilidade devido à formulação, foram considerados bioisentos pela ANVISA (RDC 37/2011), ou seja, os fármacos que se encaixam nesta categoria não necessitam de estudos de biodisponibilidade relativa/bioequivalência para serem comercializados. Dentre os catorze produtos que receberam a bioisenção da ANVISA, encontra-se o fluconazol, antifúngico aprovado atualmente para ser comercializado em vários países, inclusive no Brasil, onde inúmeras opções comerciais do produto fluconazol cápsulas, genérico ou similar, podem ser adquiridas. Tendo em vista a bioisenção do produto fluconazol cápsulas e sua larga utilização no mercado brasileiro, o estudo do perfil de dissolução deste produto torna-se relevante. Sendo assim, este trabalho avaliou 2 produtos genéricos e 2 produtos similares frente ao medicamento referência em relação aos seus perfis de dissolução e a similaridade entre eles. Os resultados foram avaliados seguindo a RDC 31/2011 da ANVISA que prevê o cálculo do fator de similaridade entre os perfis de dissolução. E, pôde-se observar que apenas 1 medicamento genérico apresentou o fator de similaridade adequado (entre 50 e 100), sendo 51,60, os demais medicamentos testes apresentaram valores fora do intervalo adotado pela ANVISA. Através desses resultados, conclui-se que intercambialidade do medicamento referência pelo medicamento genérico ou similar não é adequada, uma vez que eles não são considerados iguais, salvo um dos medicamentos genéricos.

Avaliação reológica do óleo de abacate (Persea americana mill) e estudo da estabilidade sob condições de aquecimento e armazenamento à temperatura ambiente

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.

Maturação de sementes de Poincianella Pluviosa (DC.) L. P. Queiroz (Sibipiruna): sementes tolerantes à dessecação e de baixa viabilidade no armazenamento

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Análise de causas de trincas em carro de translação de empilhadeira/recuperadora

The present work aims to study the possible causes of cracks founded and recovered in translation cars of ore Forklift / ore Reclaimer. To identify the possible causes of cracks observed on the equipment it was used a static approach analysis, using a finite element method as an analysis tool, using a specific structural analysis program. After making the model, a strain gage measurement was necessary because there may be significant amounts of masses of non-structural components that were not modeled and were not available in the drawings, as well as fouling ore. With the calibrated model it was processed analyses with the load cases of dead load, product, wind and excavation. After the processing, it was observed that none of these load cases resulted in values that caused the crack, so another three hypotheses were tested: depression and misalignment, jacking and translation of only three cars. Of these three hypotheses it was observed that the jacking coud be the cause of the cracks, because the distribution of stress. Due to the miss of parameters, like the height utilized in this process, it was not possible to affirm the real stress level

Armazenamento de sementes germinadas de Handroanthus heptaphyllus (Vell.) Mattos e seu comportamento em viveiro

Pós-graduação em Ciência Florestal - FCA

Corpos (con) sentidos: cartografando processos de subjetivação de produto(re)s de corporalidades singulares

Pós-graduação em Psicologia - FCLAS

Emprego de técnica dedicada de análise de imagem na avaliação do produto GT no desempenho da floculação

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

Desenvolvimento e avaliação físico-química, sensorial e da estabilidade de ácido ascórbico de doce de leite com pimenta

The dulce de leche or milk candy is a food widely consumed in Brazil, which shows typical characteristics of taste, color, flavor and texture. The lady-finger red pepper is regularly present on the Brazilian people table as this product contains a pungent flavor favoring various spices; and it is also rich in ascorbic acid (vitamin C) which is an excellent antioxidant. This study aimed at developing a dulce de leche containing lady-finger red pepper, and to determine the composition of the product. Also, the ascorbic acid contents were quantified in products stored for different periods (0, 30 and 60 days). The product acceptance by consumers on the sensory characteristics was evaluated by means of hedonic scale for color, aroma, flavor and texture attributes. The composition of the product was in accordance with the legislation in force, and the ascorbic acid contents were practically stable during the storage, and the sensory analyses indicated that the red pepper-containing dulce de leche was well accepted.

Fingerbyte: utilizando conceitos teóricos de comunicação e pesquisa de opinião para adequação de um produto

This project aims to use concepts of innovation and obsolescence in products, to analyze and test the technological product FingerByte, a blend glove and joystick that needs to be appropriate for specific audiences. For this adjustment, this project uses a qualitative opinion survey, known as focus group in order to obtain data during product testing with certain audiences. Another purpose of the paper is to serve as a guide to readers in similar situations where you wish to use focus groups to develop products that have not been put on the market. The experiment uses the knowledge of public relations, both in research and in data analysis. The main results of the research are described in this monograph, in order to demonstrate what are the possible types of data being collected, helping the reader to approach the experience of qualitative research

Influência da temperatura de armazenamento na qualidade das inflorescências de estrelítzia (strelitzia reginae banks ex aiton)

This work was based to study the influence of the storage temperature (cold and room temperature) in the quality of inflorescences strelitzia. The scapes were selected, labeled and there were zero problems concerning mechanical damage, disease and/or plagues. Subsequently this period, the scapes were moved randomly to recipients with water, in which two postharvest trials were conducted. In experiment 1, the flower scapes were placed in buckets with water from public supply and sanitation department and taken to a cold room at temperature of 7.5 degrees C and RH of 90%, for a twelve day period. For the experiment 2, were kept under the same conditions but at room temperature for a period of six days. In both experiments, the visual analysis: color, gloss, stains (by assigning notes), opening and drop florets (count) were evaluated at intervals of four days in cold and every 48 hours at ambient temperature conditions. In both experiments, the visual analysis: color, gloss, stains (by assigning notes), opening and drop florets (count) were evaluated at intervals of four days in cold and every 48 hours at ambient temperature conditions. The sepal is the organ that showed greater loss in coloration. The variable gloss showed the same pattern for the two experiments. Incidences of stains on the inflorescences occurred in patches at room temperature. The scapes increased number of florets open in cold. This tendency did not occur at room temperature. No were observed differences in the fall of florets. Conclude that the storage temperature does not contribute to postharvest quality of strelitzia.

Fluxo e tecnologias de informação no contexto brasileiro de inventário de ciclo de vida

Pós-graduação em Ciência da Informação - FFC

Influência de agentes clareadores na resistência de união de um sistema restaurador ao esmalte em função do tempo de armazenamento em saliva artificial

Pós-graduação em Odontologia Restauradora - ICT

Sistema de geração e armazenamento de energia elétrica utilizando transdutor piezelétrico na forma pulsada

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)