Cor do solo na caracterização de áreas específicas de manejo para cultura do café

Pós-graduação em Agronomia (Ciência do Solo) - FCAV

Imunocastração e ractopamina na dieta de suínos: implicações na qualidade de carne fresca e melhorada por injeção (enhancement)

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Queijo Prato com teor reduzido de gordura adicionado de enzima proteolítica: características físicas e sensoriais

The Prato cheese is the second most consumed cheese in Brazil. It is produced by milk enzymatic coagulation, and maturated for at least 25 days; it is classified as fatty cheese and of medium moisture. Due to the concern to health, the cheeses consumers have been seeking for products with low fat contents; however fat is essential for providing desirable sensory and physiologic characteristics, such as flavor, softness and texture to cheeses. Alterations on the technological processing of low fat cheeses have been made seeking for improved products, and the use of proteolytic enzymes has been a significant strategy. The meltability, color and sensory characteristics are fundamental quality indicators of the final products. This study reports the findings from the analyses on the physical and sensory characteristics of low fat Prato cheese with addition of proteolytic enzyme – fastuosain, that is extracted from unripe gravata fruit. The addition of fastuosain improved the quality of the product, as this additive neither affected the meltability, nor produced bitterness, which is a common unpleasant taste in low fat cheeses.

Avaliação da qualidade de óleos de fritura utilizados em restaurante universitário

Frying is a widely used method of preparing food, because it is a very fast and convenient process, and because it provides specific characteristics of color, flavor, odor, and texture, besides having great consumer acceptance. Therefore, the interest in the physiological effects that oils heated at high temperatures can cause to the human body arises. The aim of this work was to analyze the levels of frying used oil alteration in different kinds of foods served at the university restaurant at “Instituto de Biociências, Letras e Ciências Exatas” (IBILCE), in São José do Rio Preto-SP. In addition, it aims to make the restaurant aware of the good ways to fry and the commitment of providing good quality food to students and professionals of the Institute. With this purpose, determination of total polar compounds, conjugated dienoic acids, peroxide value, and fatty acid profile were analyzed. Two rapid tests were also used: 3M Fat Monitor and Oil Test kit. The results were compared with limits recommended for the disposal of oils and fats used in frying by the Brazilian Health Surveillance Agency (ANVISA), by other countries, and by other researches. Thus, it was concluded that the university restaurant provides the consumers with fried food of good quality, since none of the analyses showed results above recommended, although there is a need of improvement in the quality control of the oil used, in order to avoid unnecessary costs to the university restaurant.

Avaliação da adesão de Staphylococcus spp. em resina acrílica específica para prótese ocular e alteração de cor de botões de íris artificiais, variando a cor e as técnicas de obtenção, ambos após desinfecção química

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

Influência da concentração de peróxido de hidrogênio nos agentes clareadores na cor e penetração através da estrutura dental

Pós-graduação em Odontologia Restauradora - ICT

Classificações e identidades: mudanças e continuidades nas definições de cor ou raça na PCERP/2008

Este artigo, elaborado à convite do IBGE (Instituto Brasileiro de Geografia e Estatística), pretende realizar uma problematização das categorias de classificação, na área temática da cor ou raça, mobilizadas e resultantes da Pesquisa das Características Étnico-raciais da População (PCERP/2008). Para satisfazer esta proposta, refletiu-se em diálogo com a literatura especializada a respeito das relações entre as categorias de cor ou raça, adotadas pela PCERP/2008, e aquelas apresentadas, espontaneamente, pelo público pesquisado destacando, de forma comparativa, os resultados dos procedimentos de autoclassificação (aberta e fechada) e de heteroclassificação. Em seguida, analisaram-se as dimensões mais frequentes, selecionadas pelos entrevistados, seja para a definição de sua autoidentificação seja para a identificação das pessoas em geral. Com estas abordagens, concluiu-se que as definições de cor ou raça, presentes na PCERP/2008, apresentaram mudanças e continuidades, as quais dialogaram, diretamente, com os métodos de classificação e com a terminologia oficial adotada para induzir e para traduzir o complexo processo de construção de identidades étnico-raciais, individuais e coletivas, no Brasil.

Limitations of enamel microabrasion technique applied in a pediatric patient: case report

Enamel microabrasion is a non-invasive method that removes intrinsic and superficial defects from teeth aimed to improve dental esthetic with minimal loss of dental tissue. This case presentation describes the attempt for teeth color correction utilizing that conservative technique in a young girl whose upper central incisor presented an opaque white stain. Scanning electron microscopy (SEM) was conducted in order to illustrate the glasslike luster and a smooth texture of microabraded enamel surface. The correct diagnosis of defect is a difficult task, when consider this conservative approach.

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.

Cristo si è fermato a Eboli, de Carlo Levi e Francesco Rosi: memórias da cor de olhos tristes

As a hybrid genre, the narrative of Carlo Levi is an objective account and subjective elaboration that are equalized in a literary form. Written between 1943 and 1944, the book evokes with an atmosphere of memoir the period of 1935 and 1936, the writer’s exile. The film based on the narration fragmentizes the daily life of the problematic region and highlights the truth aimed by the discourses composed in times of crises, reinforced by action and expression without provincialism and also without a compensating aristocratic pose. It is possible to see some incapacity of the film by Rosi, natural to a certain degree, to translate the synthesis of literary treatment and socio-historical reflection. For this reason it is necessary to read the adaptation as an attitude about the literary matter and the result of historical experience. The memoir character relies on the artifice that makes good use of the book’s opening, the author’s short monologue, its narrative frame. The presence of paintings materializes the questions about the absurd contained in them

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.

Microbial, physical, chemical and sensory properties of Minas Frescal Cheese with inulin and acacia gum

Minas frescal cheese is a semi-skimmed product with high moisture and simple preparation and one of the most consumed in Brazil. Thus, the aim of this study was to combine the characteristics of inulin and gum acacia (by having fibers and being prebiotic) to produce a minas frescal cheese. Were evaluate the characteristics physical and chemical, microbial and sensory acceptance (hedonic scale) of each cheese. Three cheeses were prepared; one as a standard (QP) without inulin, and others with 0.49% (QI25) and 0.98% (QI50) inulin, the amount of gum acacia was maintained. The yield of the formulations with gum acacia and inulin were 9.76% for (QI25) and to 20.03% (QI50) higher than the standard sample. In relation to moisture content, samples containing inulin and gum acacia showed values greater than the standard sample. The sensory analysis indicated no differences between scores for color, aroma and texture, but significant differences were detected for flavor, in which (QI25) received the highest acceptance. Regarding the energy value, it was obtained 276 kcal (QP), 215 kcal (QI25) and 190 kcal (QI50). Therefore, the developed product presents satisfactory results for sensory, microbiological and physical- chemical analyses.

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.