Campylobacter sp como perigo biológico na produção de peito de frango maturado

Pós-graduação em Microbiologia Agropecuária - FCAV

A linguagem da violência nos contos de Famílias terrivelmente felizes de Marçal Aquino

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

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.

Stability at different temperatures of turmeric oleoresin encapsulated in maltodextrin/gelatin matrices by freeze-drying

Turmeric (Curcuma longa L.), which has been used for long time as a spice, food preservative and coloring agent, is a rich source of beneficial phenolic compounds identified as curcuminoids. These phenolic compounds are known for their antioxidant, anti-inflammatory and antimutagenic properties, among others. On the other hand, they are very susceptible to oxidation, requiring protection against oxygen, light and heat. This protection can be achieved by microencapsulation. In this work, the characteristics and the stability of turmeric oleoresin encapsulated by freeze-drying using mixtures of maltodextrin and gelatin as wall materials were studied. Encapsulated turmeric oleoresin was stored at –20, 25 and 60 °C, in the absence of light, and analyzed over a period of 35 days for curcumin and total phenolic contents and color. Results showed that the samples produced with 26% maltodextrin/0.6% gelatin and 22% maltodextrin/3% gelatin presented good encapsulation efficiencies and solubility. In general, the method of encapsulation employed originated products with satisfactory thermal stability, although the encapsulated materials with a higher proportion of maltodextrin in relation to gelatin had better stabilities, especially at –20 and 25 °C temperatures.

Negatória de paternidade: uma análise sob a ótica do pai

Pós-graduação em Serviço Social - FCHS

Produção e qualidade do leite e da carne de caprinos anglo nubianos suplementados com óleos vegetais

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

Análise comparativa da ação antimicrobiana dos cimentos endodônticos Acroseal, Sealapex e AH plus pós presa em biofilme de enterococcus faecalis

Pós-graduação em Ciência Odontólogica - FOA

Análise da educação escolar sob a ótica bourdieusiana

There are several possibilities to understand the importance of school education, so this literature review article is to show through the sociological theory of Pierre Bourdieu that the school is not defined as a social concept of equalization, but a collaboration for the reproduction of structural society. And to be consistent with this action, the school tends to emphasize the hegemonic concepts, so that acts consciously or unconsciously on the aggregation of cultural heritage, imposed by the ruling class, ie, the layers of the corporate elite.

Caracterização química e resistência à flexão de uma resina acrílica após a incorporação de um polímero com atividade antimicrobiana

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Farelo de abacaxi como fonte de fibra na alimentação de leitões desmamados

Pós-graduação em Ciência e Tecnologia Animal - FEIS

Construção da memória a partir dos lugares, instituições e documentos: um estudo do Centro de Documentação e Memória Pe. Antão Jorge do Santuário Nacional de Aparecida

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

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

Pós-graduação em Microbiologia Agropecuária - FCAV

Rubrivivax gelatinosus na alimentação de tilápias para incrementar a qualidade dos filés

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

Escherichia coli from Crohn’s disease patient displays virulence features of enteroinvasive (EIEC), enterohemorragic (EHEC), and enteroaggregative (EAEC) pathotypes

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

Dietary fiber as fat substitute in emulsified and cooked meat model system

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)