Imobilização da enzima álcool desidrogenase em suportes alginato-quitosana e glioxil-agarose

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Habilidades sociais e comportamento do motorista entre universitárias usuárias e não usuárias de bebida alcoólica

Pós-graduação em Educação - FFC

Utilização de alambique de aço inoxidável na produção de aguardente de líquor de laranja: efeito na formação de carbamato de etila

O Brasil é reconhecido mundialmente como o maior produtor e exportador de suco de laranja do mundo. O líquor de laranja é um dos principais subprodutos da indústria cítrica, rico em açúcares e destinado, quase que exclusivamente para a produção de ração animal, já que seu descarte certamente causaria problemas ambientais. Com o intuito de ter um melhor aproveitamento deste subproduto, foi desenvolvido um novo tipo de destilado obtido a partir da fermentação do líquor de laranja. Dado o enorme volume de líquor e considerando-se também o enorme volume de fermento de descarte da indústria cervejeira (160 milhões de litros/ano) ainda viável, está sendo objeto de estudo a utilização deste fermento na obtenção da aguardente de líquor de laranja. Nesse sentido, foram obtidas amostras de aguardente de líquor de laranja, utilizando-se de técnicas tradicionais de produção de cachaça, sendo o líquor fermentado de fermento que é descarte da indústria cervejeira. Dessa forma, foram avaliados a viabilidade da levedura de descarte da indústria cervejeira, o teor de sólidos solúveis, o teor de cobre e carbamato de etila na aguardente de líquor de laranja obtida utilizando alambique de aço inoxidável.

Efeito do envelhecimento na qualidade da cachaça produzida por pequenos produtores

This article reports the results of a study that aimed at evaluating the effects of aging technique on cachaça samples produced and sold by small farmers in São Paulo State, Brazil. Cachaças, aged and not aged were sent by 10 cachaça producers that take part in the community project and course: São Paulo State Contest of Distillery Cachaça and Production Chain of Cachaça Meeting, organized by the Food and Nutrition Department of Pharmaceutical Sciences University, UNESP/Araraquara, SP, Brazil, in partnership with the Brazilian Service of Support to Micro and Small Enterprise of São Paulo State (SEBRAE-SP) and the Rural Union of Araraquara. The evaluation of the samples was made based on sensory tests conducted in Analysis and Quality Control of Foods and Drinks Laboratory of the Department. The survey results showed significantly higher acceptance average in the aged samples compared with not aged ones. The aging process, which was one of the topics discussed in the course, was considered as an effective way to improve the quality of cachaça, the research also confirmed the importance of the University support to improve the quality of food and drink produced in Brazil.

Isotope analysis (δ 13c) of pulpy whole apple juice

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

Influência do extrato de chá verde na remodelação cardíaca induzida por administração de doxorrubicina

Pós-graduação em Fisiopatologia em Clínica Médica - FMB

Uso da espectroscopia do infravermelho próximo (NIR) como método não destrutivo para a discriminação de aguardentes de cana-de-açúcar produzidas no Estado de São Paulo e Minas Gerais, e predição do teor de etanol

Pós-graduação em Alimentos e Nutrição - FCFAR

Efeito da adição de açúcares e do processo de envelhecimento na qualidade sensorial de amostras de cachaça obtidas tradicionalmente e por redestilação

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Alteração cromática de resinas compostas laboratoriais submetidas à imersão em diferentes soluções

The pigmentation of indirect composite resins has been one of the most common reasons that lead the restorative treatment to failure. The purpose of this study was to investigate the effect of different solutions on color stability of indirect composite resins. Five brands of indirect composite resins were tested: Adoro, Resilab, Cristobal, Sinfony and Epricord. The samples were immerged in eleven solutions (n=10): common liquid foods (coke soft drink, red wine, coffee and orange juice), mounthrinses (Listerine, Oral-B, Colgate Plax and Periogard) and bleaching agents (carbamide peroxide 16%, 7.5% and hydrogen peroxide 38%) and artificial saliva (control group). The color was measured by a spectrophotometer before and after 7, 14 and 21 days of immersion in common liquid foods, after 12, 24, 36 and 60 hours of immersion in mounthrinses and after 7 and 14 days of immersion in bleaching agents. The Cristobal and Adoro resins showed highest values of ΔE statistically significant compared to the others resin brands. Adoro’s ΔE values changed significantly after the immersion process in red wine and coffee and also between periods measured. The resins Cristobal and Sinfony showed the highest values of ΔE after the immersion process in Listerine with difference statistically significant in comparison to control group. Besides, there was difference statistically significant of the ΔE values  for  Cristobal  after  immersion  in hydrogen peroxide 7,5% in comparison to control group. It can be conclude that all the solutions promoted color change on the indirect composite resins. However, ΔE values  are  whitin  the  values clinically acceptable.

Efeito da adição de açúcar na qualidade sensorial de cachaças obtida tradicionalmente e redestilada

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Desenvolvimento de bebida láctea potencialmente probiótica carbonatada: características físico-químicas, microbiológicas e sensoriais

The goal of this work was to develop a strawberry fl avored dairy beverages carbonated and fermented with potential probiotic bacteria. Four formulations of dairy beverages were elaborated: Control (BL); Fermented (BLF); Carbonated (BLC) and Carbonated Fermented (BLFC). In samples submitted for carbonation, a carbonator was used for the carbon dioxide (CO2 ) gas injection dissolved in drinking water and the cultivation consisting of lactic bacteria Lactobacillus acidophilusLA-5®, Bifi dobacterium BB-12® and Streptococcus thermophilus (Biorich, Chr. Hansen) was employed on the fermented samples. The samples were characterized by physical and chemical, microbiological and sensory parameters. The BLC sample showed the presence of yeasts and coliform counts, but the counts indicated that it was suitable for consumption in 28 days time. The BL presented average coliform counts above the limit established by the law after 21 days of refrigerated storage. The presence of lactic bacteria and CO2 and their effects on lower proteolysis indexes, lower pH values and higher acidity values were correlated with signifi cant inhibitory effect of contaminated microorganisms in the BLF and BLFC. The carbonation was not stimulatory for the growth of lactic crops, mainly in the genus Bifi dobacterium spp. and Streptococcus spp. The BLF drink presented greater sensory acceptance and purchase intention test results, however the carbonated beverage presented positive results, with mean values greater than 50% in the acceptance tests with potential inclusion as sensory differential in dairy beverages. Just BLFC drink was considered potentially probiotic, by presenting minimum counts of Lactobacillus spp. during storage. Further studies should be conducted with the technology of carbonation, since it has been proven the correlation of the presence of CO2 with inhibitory effect of contaminated microorganisms and lower physical and chemical changes of dairy beverages.

Avaliação do perfil químico de fenólicos, do potencial antioxidante e fotoprotetor da torta de semente de Coffea arabica L. (Rubiaceae)

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Isolamento de leveduras em indústria de refrigerante e avaliação da susceptibilidade à ação antimicrobiana dos agentes sanificantes de uso industrial

Pós-graduação em Microbiologia - IBILCE

Determinação do teor alcoólico de vodcas: uma abordagem multidisciplinar no ensino da física, química e matemática

In this paper, it is proposed an experimental activity to be developed with high school students, addressing the concepts of density and surface tension from a multidisciplinary approach among Physics, Chemistry and Mathematics. In this proposal, students are challenged to determine the alcohol content of vodkas from intensive physical properties of liquids. Two calibration curves were obtained, one for density and another for surface tension as a function of ethanol concentration in water. The alcohol levels obtained from these properties were very close to the values given by manufacturers, due the similarity of these beverages with ethanol-water binary mixtures.

Análise isotópica do gás carbônico de espumantes comercializados no Brasil

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