Associação entre variáveis climáticas e qualidade da água para consumo humano por meio de técnicas multivariadas

Pós-graduação em Agronomia (Energia na Agricultura) - FCA

Liberação controlada de nutrientes e novos sistemas para avaliação de espécies químicas empregadas na fertilização

Pós-graduação em Química - IQ

Tratamento anaeróbio-aeróbio de águas residuárias do processamento de cafeeiro em reatores biológicos

Pós-graduação em Microbiologia Agropecuária - FCAV

Utilização de farinha de quinoa no desenvolvimento de pães sem glúten

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Caracterização Físico-Química de Polpas de Frutas do Bioma Amazônia

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Diagnóstico hidroambiental para incremento da qualidade ambiental no município de Votorantim, SP

Pós-graduação em Ciências Ambientais - Sorocaba

Imunocastração e ractopamina na qualidade de lombos suínos processados com sal e tripolifosfato

The objective of this work was to evaluate the effect of immunocastration and supplementation with ractopamine in the quality of pork loin enhanced with salt and sodium tripolyphosphate. Treatments consisted of the sexual condition of the swine (females, physically castrated and immunocastrated males) and supplementation or not with ractopamine in finishing diet. The loins subjected to the enhancement with sodium tripolyphosphate and salt were evaluated as to physical-chemical, microbiological, and sensory parameters. There was no interaction between sexual condition and ractopamine on fresh pork loin characteristics. The addition of ractopamine in the diet increased the shear force in fresh loins. There was also no effect of sexual condition nor of ractopamine in purge loss and loin protein content. Loins of immunocastrated animals had less weight loss by cooking, whereas loins of animals non-supplemented with ractopamine showed higher moisture than those supplemented. Enhancement decreases the shear force of the cuts, which was lower in the immunocastrated animals without ractopamine supplementation. Immunocastration provided pork loins with high a* and L* values. Differences in the appearance and texture of pork loins, regardless of sexual condition and ractopamine, are not perceived by consumers, showing that enhancement standardizes the cuts.

Papaya nectar formulated with prebiotics: Chemical characterization and sensory acceptability

Mixture modeling methodology was used to investigate interactions of sugar, oligofructose and inulin in papaya nectars as related to sensory liking and chemical characteristics. Mixing sugar and inulin and increasing the sugar proportion raised the liking of flavor and sweetness and the overall acceptability of papaya nectars. Addition of the three components, along with raising the sugar proportion, increased the ash and soluble solids content in papaya nectars. The internal preference mappings showed that all nectars with oligofructose and inulin were as well liked as nectar containing sugar alone, except for some formulations with lower quantities of sugar. Formulations with 6 g/100 g sugar and 6 g/100 g inulin, or with 8 g/100 g sugar, 2 g/100 g inulin and 2 g/100 g oligofructose, can be considered to be the best formulations to produce, with regard to sensory liking and adequacy of chemical parameters, besides all papaya nectars with addition of oligofructose and inulin can potentially be claimed as prebiotic. (C) 2015 Elsevier Ltd. All rights reserved.

Does the plankton community follow the horizontal water quality heterogeneity in a tropical urban reservoir (Guarapiranga reservoir, Sao Paulo, Brazil)?

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

Qualidade de cebola minimamente processada em diferentes tipos de cortes

The high perishability of the onion has limited its conservation period and caused great post-harvest losses. The need of consuming fresh products has led the market of minimally processed products to considerably rise. Cut operations during the minimal processing may not only cause important biochemical reactions in the onion tissues, but also affect its sensorial quality, resulting in a drastic reduction in the post-harvest life of the product. In this study the influence of different cut types was assessed on the quality of minimally processed onions. 'Baia Periforme'onions were transported to the laboratory, where they were selected, cleaned, classified, peeled, minimally processed into slices, grated and chopped, and subsequently sanitized for 10 minutes in sodium hypochlorite at 100 mg L-1. The product was kept on polystyrene trays covered with plastic film (PVC) as 80 g portions and conserved in a cold chamber at 5 +/- 1 degrees C and 85 +/- 5% RH, during 6 days. Physical, chemical and physico-chemical assays were carried out. Statistical design was completely randomized with 3 treatments and 3 replications (plot group) and 5 replicationss for the control group. For sensorial analysis (aspect and smell), 10 replications were used. To compare means, Tukey test at 5% significance was adopted. During the refrigerated conservation, sliced onions kept more stable levels of soluble solids, titratable acidity, total sugars, reducing and non-reducing sugars. The grated onion was superior considering the sensorial characteristics, indicating that the cut types interfered in these features and the grated onion was more accepted by evaluators.

Wood and leaf anatomy of Copaifera langsdorffii dwarf trees

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Características dos substratos na absorção de nutrientes e na produção de gérbera de vaso

The production systems on substrates have been employed in most commercial cultivation of flowers and ornamental plants, including gerbera. However, its introduction as potted flower is recent in Brazil and many studies, especially those related to the determination of substrates physical and chemical properties, which contribute to production quality are still needed. The present study aimed to assess the influence of substrates characteristics for nutrient absorption and production of potted gerbera. The experiment was carried out in greenhouse with the experimental design in randomized blocks, factorial arrangement 5x2 (5 substrates and 2 cultivars) and 4 replications. Treatments consisted of substrates with different physical and chemical characteristics and gerbera cultivars (Cherry and Red). Plants grown on substrate with pH above 7.0 had a reduction in iron absorption, resulting in lower intensity of green coloration in the leaves. Plants grown on substrate with pH below 5.0 showed toxic levels of manganese and lower dry mass. The characteristics of the substrate, especially the pH, influence the nutrients absorption and the production of potted gerbera, altering the final plant quality.

Differential expression of a retrotransposable element, Rex6, in Colossoma macropomum fish from different Amazonian environments

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

Recuperação de papel e papelão na usina de triagem de lixo de Lençóis Paulista - SP

Pós-graduação em Ciência Florestal - FCA

Avaliação das condições bióticas e abióticas em um viveiro neotropical impactado

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)