Avaliação do desgalhador florestal de discos em função de diferentes teores de umidade da madeira de eucalipto

Pós-graduação em Ciência Florestal - FCA

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

Desenvolvimento de ferramentas moleculares para elucidação de mecanismos de ajustes fisiológicos do pacu submetido a jejum

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Emprego do extrato de Moringa (Moringa oleífera Lamarck) na clarificação do caldo de cana para produção de açúcar e etanol

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Efeitos da suplementação com semente de girassol em fêmeas bovinas na produção de oócitos e embriões in vitro

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Estratégias de sustentabilidade na prática odontológica

Dentists have widely discussed environmental issues with a view to the implementation of sustainability strategies in dental practice. It is unacceptable the practice of dentistry today as merely the solution of dental problems. The Dentist has a social responsibility to incorporate into your daily work concrete actions to reduce the impact of its production process. The purpose of this study is to characterize the development and application of performanceoriented model of social responsibility in dental practice, built to preserve the environmental cause in dentistry in order to trace change scenario that allows the environmental management without compromising the quality of services offered.

O emprego de okara no processamento de hambúrger de frango fermentado com Lactobacillus acidophilus CRL 1014

Okara is a residue of production process of soy milk, wich has a considered nutritional value for containing proteins, lipids and fi bers in signifi cant amount, besides bioactive compounds, such as isofl avone. Despite these qualities, the great amount of okara produced annually in Brazil and in other countries generates a problem of disposal waste and it has served only for animal food products. Such situation can be changed by studies, that demonstrate the viability of okara’s utilization in human nourishment. Thus, the purpose of this research was to develop a fermented hamburger with a probiotic bacteria, based on chicken meat and okara fl our. Five formulations were processed: F1-100% of chicken meat, unfermented and containing curing salts, F2-100% of chicken meat, fermented with L. acidophilus, F3 - 90% of chicken meat and 10% of okara meal, fermented with L. acidophilus, F4 - 70% of chicken meat and 30% of okara meal, fermented with L. acidophilus; F5 - 50% of chicken meat and 50% of okara meal, fermented with L. acidophilus. All formulations were evaluated for the viability of the probiotic culture, determination of cooking yield and shrinkage percentage, pH and sensory characteristics. The results have demonstrated that it is possible to elaborate a chicken hamburger, fermented with Lactobacillus acidophilus CRL 1014, with the addition of 10% okara fl our.

Contribuições da psicanálise de Freud e Lacan a uma Psicotherapia outra: a clínica do sujeito na saúde coletiva

Pós-graduação em Psicologia - FCLAS

Shopping center: consumo do espaço, cotidianidade e fetichismo

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

Contribuições da psicanálise de Freud e Lacan e do materialismo histórico para a terapia ocupacional: uma clínica do desejo e do carecimento na saúde coletiva

Pós-graduação em Psicologia - FCLAS

Modelagem plana industrial do vestuário: diretrizes para a indústria do vestuário e o ensino-aprendizado

The work shows the importance of process modeling in industrial flat field fashion design. This was achieved by a qualitative study identifying vision of modelers, students and teachers about this stage of development and production clothing product in the regional center of Londrina – PR. This research allowed the development of methodological guidelines for the teaching and preparation Modeling Industrial flat clothing.

Ilustração não-digital e digital: um estudo das etapas da produção para otimização da comunicação

This article contains a brief summary of the thesis defended in Visual Poetics, whose title is “Digital and Non Digital Illustration: A Study of the Steps in the Production Process for the Optimization of Communication”. With the detailing of these major items, the mindset of the thesis was the research of the process of digital and not digital production.

Jornalismo participativo, subjetividade e práticas discursivas

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

Interatividade: um conceito além da internet

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

As cores e sua influência no processo projetual

In current days, the technology in materials and compounds makes it possible to implement a wide range of colors in any production process is this graphic or product. Formerly the limitations of series production allowed a small variety of colors and reasons, and the consumer had access to few options at the time of purchase. Today the companies make use of color in ceaseless products in order to differentiate them from competitors, which awakens an alert during the creative process of designer: How To properly apply the colors to the products? This Article aims at helping these professionals to understand how it works the Chroma spectrum in their physiology and psychology in such a way as to demonstrate a method to create a palette of colors directed to the user to whom you want to reach. This methodological suggestion, among other possible, should facilitate the process of choice of colors by professional during the creative process and projectual.