Propriedades de pasta e concentração de amido resistente em duas variedades de féculas de raízes de mandioca em diferentes estágios de desenvolvimento

The objective of this work was to analyze the profiles of the concentrations of resistant starch and respective properties of paste of two cassava varieties with different development stages. For the evaluation of the profile of the concentration of resistant starch and paste properties, the starches of the cassava varieties were used IAC 576/70 and Fécula Branca, which were collected with different times of cultivation (10, 11, 12, 13, 14 and 15 months), and the use of these times were according the crop of cassava variety IAC 576/70. For the analysis of paste property the apparel was used RVA and for analysis of resistant starch the enzymatic method was used. The results showed for the paste properties happened significant differences among the two varieties of cassava starch, and in some months they there wasn't differences, and as the results of resistant starch happened differences among the starches the months of July and August, and as for the different development stages only the starch of Fécula Branca that happened significant differences.

Otto Maria Carpeaux leitor de Walter Benjamin: passagens do moderno

This article makes a connection between Benjamin and Carpeaux in order to identify points of contact between the two authors. In this methodological operation assumes the crucial role collating Wege nach Rom with Benjamin's, Passages, which leads us to speak of a Carpeaux reader of Benjamin.

A construção do herói vitoriano sob a ótica do enunciador do século XIX: ideologia e simbologia

In this paper the figure of Alice from the book Alice in Wonderland (1865) by Lewis Carroll will be analyzed from Tim Burton’s sight in the adaptation for the movies (2010), noticing his analysis of a Victorian argument and his emphasis to a construction of a heroine with a characterization in the female pattern at the present time, considering the structures of the unconsciousness that allowed the character to obtain the wisdom, courage and the capacity to decide its own destiny.

O lugar de Otto Maria Carpeaux no campo da crítica

The paper studies Otto Maria Carpeaux`s work in the context of Brazilian literary critic in the decades of 1940-1950. Starting from Pierre Bourdieu`s theoretical formulations about field concept, are set reflections concerning the place occupied by Carpeaux in the light of paradigm shifts occurred in the criticism field and new processes of legitimation resulting from this situation.

Mediación y legitimación en la crítica literaria de Otto Maria Carperaux

The work and the trajectory of literary critic and journalist Austrian-Brazilian Otto Maria Carpeaux (1900-1978) are studied from the relationship between literary criticism and the diffusion field in Brazil. Between the decades of 1940-1970, Carpeaux has played a prominent role in the formation process of the reader and reading in Brazil, as evidenced by his intense activity as a critic and essayist. Will also be developed reflections on the place occupied by Carpeaux in the field of criticism in Brazil. Two hypotheses are developed: a) Carpeaux`s work was affected by a lack of legitimacy of his contemporaries in the decades of 1940-1950, as can be seen, for example, in peripheral treating conferred on him by the field of diffusion and consecration instances we can read, the editorial market. b) Carpeaux such as an Alvaro Lins`s heir in the Correio da Manha, also inherited a criticism model that lost prestige in the light of the New Criticism growing influence occurred in the country, which shifts the critical role from the newspaper to the university.

Entre Maria e as dores: cotidiano e subjetividades de mulheres em situação de violência doméstica, Marília – SP (2006-2014)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

A revolução em assuntos militares no contexto da Guerra de Secessão Americana (1861-1865)

Pós-graduação em História - FCHS

Composição química e propriedades de pasta de farinhas de mandioca

This work aimed to analyze the chemical composition and paste properties of cassava flours, from several producers and classifications, marked in different Brazilian cities. Flours were characterized to moisture, ash, fibers, protein, lipids, total sugars and starch. The paste properties were analyzed in RVA. The results showed significant differences to chemical components in cassava flours. The moisture ranged from 4.39 to 10.26, starch (82.19 to 88.90%), ash (0.48 to 1.07%), fiber (3.23 to 6.41%), protein (1.15 to 2.13%), total sugar (0.05 to 0.56%) and lipids (0.40 to 1.24). These differences can be due the variations of raw material and process. The paste properties of flours were different, with viscosity peak ranged from 73.33 to 387.08 RVU, breakdown (2.42 to 248.83RVU, final viscosity (154.92 to 275.5 RVU) and retrogradation tendency (50.75 to 132.5 RVU), showing the influence of kind of processing on flour viscosity.

Propriedades de pasta e térmicas de misturas instantâneas de farinha de soja, fécula e farelo de mandioca

The application of extrusion technology in the food industry has enabled the development of new commercial products of fast preparation, and maintaining the nutritional characteristics after the process. During this process there are changes in raw material due to the action of temperature, humidity and mechanical friction resulting in a modified product which can be used in various industrial applications. This work aimed to evaluate the effect of the composition of the raw material and operating conditions of the extrusion process on the properties of paste and thermal properties in the development of a functional instant flour of cassava and soybean. The results showed significant effects of all operating parameters on the rheological properties studied. The extruded flours showed no residual gelatinization enthalpy, suggesting that the starch in the samples was gelatinized. The experimental conditions of the smallest percentages of cassava residue (10%) and high soybean flour (25%) mixed with cassava starch, extrusion temperature of 75ºC and low screw speed (170rpm) leads to obtain instant flour with desirable characteristics.

Detecção e quantificação eletroquímica de substâncias de interesse clínico, ambiental e forense utilizando eletrodo de pasta de grafite modificado com trisilanol poss ligado a suportes porosos e eletrodos impressos obtidos via screen-printed

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Aplicação do termocondicionamento e da relação eletrolítica na criação de frangos de corte: Maria clara da Silva Minello. -

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Estudo morfológico das formas verbais do modo imperativo nas Cantigas de Santa Maria

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Estudo morfológico das formas verbais do modo imperativo nas Cantigas de Santa Maria

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)