Escoamento da produção de café: uma projeção de logística

This paper seeks to show which impacts there are of the combined use of different modal for the coffee’s outflow. Nowadays is used, almost exclusively, the roadway to transport. How-ever, for this product with low added value, the types of transports best suited, in the litera-ture, are the railway and waterway. For this, is describe the development and spread of coffee throughout Brazil. Subsequently, is calculate the current cost of transporting two producing regions (Minas Gerais and Rondônia), using for that information about the freight, the social cost, and the level of losses along the way. After that is projected costs if utilizes the multi-modal model, when considering the same cost parameters used for the current model. Here-after, an analysis is made of the obtained cost, speed, consistency, capacity, availability and frequency of each transport model. Therefore, note that the multi-modal system is more ef-ficient and economical than current, based on transport by road

Estudo sobre qualidade de voo no modo longitudinal da aeronave e análise do critério de largura de banda

The flight quality describes the skills of the pilot realize a given task and its difficulty to perform it. Flight quality criteria provide a valuable reference for the designers during the requirements definitions phase and to develop them during the phase of flight testing. These criteria were taken important for the development of a fly-by-wire system. There are several flight quality criteria and this work analyzes the bandwidth criteria, this is evaluated according to a model an aircraft using the SIMULINK/MATLAB. In addition, the paper also describes in detail what is a flight quality criteria and shows an overview of the bandwidth criteria

Desperdício de dieta enteral em UTI: análise de modo de falhas e efeitos de danos ao paciente grave

Pós-graduação em Enfermagem (mestrado profissional) - FMB

Raia Divisória ou Raia Socioambiental?: uma redefinição baseada na análise da paisagem através do sistema GTP

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

O trabalho rural e a sazonalidade do café: um estudo sobre assalariados do município de Campo Belo - MG

Pós-graduação em Serviço Social - FCHS

Avaliação ultrassonográfica hepática ao modo-B, dúplex e tríplex Doppler de cães com sobrepeso e obesos

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Qualidade e alterações estruturais do café arábica submetido a alternância da temperatura na secagem

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

A filosofia como modo de vida em foucault

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

Família e cooperativismo: o ethos cooperativista na região de Franca/SP

Pós-graduação em Serviço Social - FCHS

Avaliação da influência da fermentação fúngica em estado sólido na obtenção de compostos fenólicos a partir de resíduos de café

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Efeito do processo de descafeinação de café arábica em meio aquoso auxiliado por ultrassom sobre a composição química e o perfil sensorial

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Efeito da fermentação fúngica no teor de compostos fenólicos em casca de café robusta

Coffee husk is an abundant by-product generated by the coffee industry and it can be used for the production of-value-added phenolic compounds. Currently, this residue has no commercial use due to the presence of anti-nutritional compounds and it is returned to the soil or burned. The aim of this study was to evaluate the content of phenolic compounds in Robusta coffee husk, the adequacy of this residue as substrate for fermentation processes, as well as evaluating the influence of fungal solid state fermentation to obtain phenolic compounds from this residue. In the present study, the use of different solvents for the extraction of polyphenols was evaluated and the content was found to be in the range of 96.9-159.5 mg of galic acid (GA).g(-1) substrate, depending on the solvent used. The best solvent was acetone, therefore it was selected for extraction. Studies were carried out to evaluate the effect of solid-state fermentation in the release of phenolic compounds, using the filamentous fungi Penicillium purpurogenum. The total phenolic content increased from 159.5 up to 243.2 mg GA.g(-1) substrate as a result the solid-state fermentation.

Orgilinae (Hymenoptera: Braconidae) en cultivo de café de Cravinhos, SP, Brasil

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