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.

Stability at different temperatures of turmeric oleoresin encapsulated in maltodextrin/gelatin matrices by freeze-drying

Turmeric (Curcuma longa L.), which has been used for long time as a spice, food preservative and coloring agent, is a rich source of beneficial phenolic compounds identified as curcuminoids. These phenolic compounds are known for their antioxidant, anti-inflammatory and antimutagenic properties, among others. On the other hand, they are very susceptible to oxidation, requiring protection against oxygen, light and heat. This protection can be achieved by microencapsulation. In this work, the characteristics and the stability of turmeric oleoresin encapsulated by freeze-drying using mixtures of maltodextrin and gelatin as wall materials were studied. Encapsulated turmeric oleoresin was stored at –20, 25 and 60 °C, in the absence of light, and analyzed over a period of 35 days for curcumin and total phenolic contents and color. Results showed that the samples produced with 26% maltodextrin/0.6% gelatin and 22% maltodextrin/3% gelatin presented good encapsulation efficiencies and solubility. In general, the method of encapsulation employed originated products with satisfactory thermal stability, although the encapsulated materials with a higher proportion of maltodextrin in relation to gelatin had better stabilities, especially at –20 and 25 °C temperatures.

Caracterização e aplicação da Blenda PEDOT : PSS/PVA na construção de eletrodos transparentes e dispositivos eletroluminescentes

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Qualidade de filés de tilápia alimentadas com pigmentante de origem bacteriana: Thiago Luís Magnani Grassi. -

Pós-graduação em Ciência Animal - FMVA

Desgaste e rugosidade superficial de um cimento de ionômero de vidro nanoparticulado

To compare the abrasion wear resistance and superficial roughness of different glass ionomer cements used as restorative materials, focusing on a new nanoparticulate material. Material and Method: Three glass ionomer cements were evaluated: Ketac Molar, Ketac N100 and Vitremer (3M ESPE, St. Paul, MN, USA), as well as the Filtek Z350 (3M ESPE, St. Paul, MN, USA). For each material were fabricated circular specimens (n=12), respecting the handling mode specified by the manufacturer, which were polished with sandpaper disks of decreasing grit. The wear was determined by the amount of mass (M) lost after brushing (10,000 cycles) and the roughness (Ra) using a surface roughness tester. The difference between the Minitial and Mfinal (ΔM) as well as beroughness of aesthetic restorative materials: an in vitro comparison. SADJ. 2001; 56(7): 316-20. 11. Yip HK, Peng D, Smales RJ. Effects of APF gel on the physical structure of compomers and glass ionomer cements. Oper. Dent. 2001; 26(3): 231-8. 12. Ma T, Johnson GH, Gordon GE. Effects of chemical disinfectants on the surface characteristics and color of denture resins. J Prosthet Dent 1997; 77(2): 197-204. 13. International organization for standardization. Technical specification 14569-1. Dental Materials – guidance on testing of wear resistance – PART I: wear by tooth brushing. Switzerland: ISO; 1999. 14. Bollen CML, Lambrechts P, Quirynen M. Comparison of surface roughness of oral hard materials to the threshold surface roughness for bacterial plaque retention: a review of the literature. Dent Mater.1997; 13(4): 258-9. 15. Kielbassa AM, Gillmann C, Zantner H, Meyer-Lueckel H, Hellwig E, Schulte-Mönting J. Profilometric and microradiographic studies on the effects of toothpaste and acidic gel abrasivity on sound and demineralized bovine dental enamel. Caries Res. 2005; 39(5): 380-6. 16. Tanoue N, Matsumara H, Atsuta M. Wear and surface roughness of current prosthetic composites after toothbrush/dentifrice abrasion. J Prosthet Dent. 2000; 84(1): 93-7. 17. Heath JR, Wilson HJ. Abrasion of restorative materials by toothpaste. J Oral Rehabil. 1976; 3(2): 121-38. 18. Frazier KB, Rueggeberg FA, Mettenburg DJ. Comparasion of wearresistance of class V restorative materials. J Esthet Dent. 1998; 10(6): 309-14. 19. Momoi Y, Hirosakil K, Kohmol A, McCabe JF. In vitro toothebrushdentifrrice abrasion of resin-modified glass ionomers. Dent Mater. 1997; 13(2): 82-8. 20. Turssi CP, Magalhães CS, Serra MC, Rodrigues Jr.AL. Surface roughness assessment of resin-based materials during brushing preceded by pHcycling simulations. Oper Dent. 2001; 26(6): 576-84. 21. Wang L, Cefaly DF, Dos Santos JL, Dos Santos JR, Lauris JR, Mondelli RF, et al. In vitro interactions between lactic acid solution and art glassionomer cements. J Appl Oral Sci. 2009; 17(4): 274-9. 22. Carvalho FG, Fucio SB, Paula AB, Correr GM, Sinhoreti MA, PuppinRontani RM. Child toothbrush abrasion effect on ionomeric materials. J Dent Child (Chic). 2008; 75(2): 112-6. 23. Coutinho E, Cardoso MV, De Munck J, Neves AA, Van Landuyt KL, Poitevin A, et al. Bonding effectiveness and interfacial characterization of a nano-filled resin-modified glass-ionomer. Dent Mater. 2009; 25(11): 1347-57. tween Rainitial and Rafinal (ΔRa) were also used for statistical analysis (α=0.05). Results: Except for the composite, significant loss of mass was observed for all glass ionomer cements and the ΔM was comparable for all of them. Significant increase in roughness was observed only for Vitremer and Ketac N100. At the end of the brushing cycle, just Vitremer presented surface roughness greater than the composite resin. Conclusion: All glass ionomer cements showed significant weight loss after 10,000 cycles of brushing. However, only Vitremer showed an increase of roughness greater than the Z350 resin, while the nanoparticulate cement Ketac N100 showed a smooth surface comparable to the composite.

Uma opção terapêutica para o aumento da faixa de gengiva inserida: o enxerto de tecido conjuntivo livre

Several periodontal procedures have been described in the literature to correct mucogingival alterations or to achieve root coverage. The epithelized free gingival graft is a well established periodontal surgery to increase the width of keratinized gingiva with good stability in the long term follow up. However, this procedure is not commonly used in aesthetic areas since the grafted tissue presents differences of color and contrast. The free connective tissue graft emerges as a viable option to increase attached gingiva in areas where aesthetics results are required. The removal of an epithelized free gingival graft from the hard palate region creates a sore and raw surgical wound that slowly repairs, while the connective tissue graft produces only a line of incision that can be easily sutured promoting a more confortable outcome for the patient. This paper aims to report a case where a free connective tissue graft was used to increase the width of attached gingiva in a tooth with gingival recession. This technique presented satisfactory esthetics results, with a better contrast and color matching with the surrounding tissues.

Properties of one modified composite resin by TiO2 nanoparticles

The purpose of this study was to evaluate the compressive strength and color changes of one composite resin modified by TiO2 nanoparticles and their distribution by SEM.

Correspondência de cor de diferentes marcas e sistemas de resina c omposta em relação à escala vita classical

The objective of this study was to compare different resins and determine their matching color with Vita shade, also investigating the possibility of substitution among them and the correlation between the visual and spectrophotometry methods of color selection. The composite resin Tetric N-Ceram® shade A1 was used as light-control and color A4 as dark-control. For each material were prepared five 10 x 2 mm disks. Analyses were performed in a metamerism box by volunteers who ordered the specimens from the lightest to the darkest. The spectrophotometry was carried out using the spectrophotometer Vita Easyshade®. ∆E values were subjected to analysis of variance with 5% significance level. The Fisher exact test showed that there was no color match among the materials and the reference Vita shade. The possibility of substitution among the composites could not be established. The two methods are able to correctly differentiate the control resin A4 as distinct from the other resins shade A2.

Utilização de farinha de quinoa no desenvolvimento de pães sem glúten

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Microencapsulação por gelificação iônica e interação eletrostática do corante de buriti (Mauritia flexuosa L. f.)

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

Influência do tratamento clareador e envelhecimento induzido sobre o brilho, cor, dureza e rugosidade superficial de resinas compostas

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Fabrication techniques for ocular prostheses: an overview

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

Validação de protocolo sensorial para avaliação de carne bovina

Beef quality control, particularly its sensory characteristics, is an important factor for producers and retailers in order to satisfy consumer’s choices. Sensory analysis is an important tool to evaluate attributes that cannot be measured by easily available instrumental techniques, as well as texture – tenderness and juiciness – whose human perception is more complete, through trained panels. The aim of this study was evaluate the use of a beef sensory analysis protocol in three different laboratories. Six commercial samples of different brands of aged beef and 14 samples from crossbred animals (Bonsmara × Nelore - 7 and Canchim × Nelore - 7), aged during 14 days were analyzed. The samples were distributed to each participant laboratory, where 7 to 12 panelists were trained. A sheet containing a 9 cm non-structured scale with 14 attributes was used. The attributes were brown colour (CMAR); aponevrosis (PNAP); hydration degree (GH); characteristic beef aroma (SCCB); salty taste (SS); liver flavour (SF); fat flavour (SG); metallic flavour (SM); tenderness (MZ); juiciness (SL); fibrosity (FBS) and liver texture (SF). Obtained data was analyzed using analysis of variance and principal component analysis (PCA). The results showed that there was no interaction between samples and laboratories, indicating that all of them responded in a similar manner in relation to the samples, except PNAP attribute, which was expected as meat is very non-uniform normally. Samples were well differentiated in all laboratories as it could be observed in PCA graphs. With proper training it is possible to use a standard protocol for beef sensory analysis.

Reflexos do processamento de cana-de-açúcar bisada na qualidade do açúcar VHP

The aim of this study was to compare the quality of clarifi ed juice and VHP (Very High Purity) sugar produced from “bisada” sugarcane and an early maturation variety, at the beginning of harvest. The experiment was conducted at Usina São Martinho S/A, Pradópolis,SP (Brazil). The process of juice clarifi cation and sugar production was conducted at the Laboratory of Technology of Sugar and Alcohol in the College of Agricultural and Veterinary Sciences at the Universidade Estadual Paulista (FCAV/UNESP), Jaboticabal (SP). The experimental design was randomized, and two varieties were used: SP83-2847 (“bisada” sugarcane) and RB855156 (early maturation), with twelve replications for technological analysis and four replications for sugar production. The clarifi cation process and the clarifi ed juice was evaluated in terms of settling rates, volume of sludge that formed, total soluble solids, pH, turbidity, total phenolic compounds, starch and color. The sugar was characterized regarding the percentage of apparent sugar, color, total phenolic compounds, starch, fi lterability, humidity and safety factor. It was verifi ed that the processing of the juice clarifi cation was not affected by the processing of the “bisada” sugarcane. However, the clarifi ed juice from the SP83-2847 variety had a more intense color and a higher total soluble solids value. The sugar produced from the “bisada” sugarcane presented similar quality to the early maturation variety. It was concluded that the processing of “bisada” sugarcane at the start of the harvest did not affect the juice clarifi cation and resulted in VHP sugar of a quality similar to that of the early maturation variety.

Qualidade de água utilizada para consumo em escolas e creches no município de São Carlos - SP

We know the importance of treating water for human consumption because changes in the physicochemical and / or biological has been associated with various health problems, the quality of water intended for human consumption must meet potability standards established by governmental decree 518/2004. The aim of this study was to evaluate the quality of water supplied schools and daycare in the city of São Carlos - SP. We selected 31 schools and kindergartens, and at intervals of 3 months, two water samples taken at three different points - network, tank and fi lter - totaling 186 samples, with an interval of three months, to verify possible differences in sampling points and at different times. The samples were evaluated for the following parameters: presence of total coliform and fecal coliform / E. coli count of heterotrophic bacteria, determination of pH, fl uoride, free residual chlorine, turbidity and color. The largest number of samples outside the standard for coliform was coming from the fi lters and the network, heterotrophic bacteria in most samples was taken out of standard fi lters. In the physical-chemical analysis of samples as many non-standard pH occurred in the network, network, and fl uoride in the fi lter pair in the fi lter to free chlorine and turbidity in the reservoir. The parameter with a larger sample size was inadequate fl uoride. We need more attention to the conservation, cleaning and maintenance of building reservoirs and fi lters in schools and kindergartens of San Carlos, since the water was considered unfi t for consumption.