Diversidade e evolução do gênero Adenomera Steindachner, 1867 (Anura, Leptodactylidae)

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

Potencial biotecnológico de fungos marinhos e antárticos da central de recursos microbianos da UNESP (CRM-UNESP)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Diversidade cariotípica e molecular de Leptodactylus (Anura, Leptodactylidae) e obtenção de sondas cromossomo-específicas de anfíbio por citometria de fluxo

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Desenvolvimento de técnicas e avaliações de antimicrobianos visando a produção de etanol carburante

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Efeito de parâmetros variáveis de fermentação sobre o crescimento celular e composição química do fermentado de batata-doce

This study aimed to evaluate the use of sweet potato as a substrate for the production of spirits. In order to promote an alternative technologically feasible, an experimental design was performed to minimize the operations of preparation, defining the most adequate conditions for the fermentation process. From sweet potato flour obtained by milling and dehydration process of the roots was carried out an enzymatic process of hydrolysis-saccharification of suspension of sweet potato flour with 18% dry matter. The hydrolyzate was used in the fermentation process which followed the 23 full factorial experimental design with central and axial points, and the independent variables were the concentration of reducing sugars, concentration of viable yeast and fermentation temperature. The dependent variables were viable cells, residual sugar, ethanol, glycerol and methanol. The dependent variables were quantified by liquid chromatography. The data analysis indicate that the best fermentation conditions among the tested conditions were: concentration of yeast 5 x 107-1 x 108 in number of viable cells, total reducing sugars from 12.5 to 13.5% and temperature between 33 -34ºC.

Physa mezzalirai: um novo gastrópode da formação Adamantina (Bacia Bauru), Cretáceo Superior, São Paulo, Brasil

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

Aplicação de DNA Barcode na identificação de espécies dos gêneros Senna, Lantana e Casearia

Pós-graduação em Biotecnologia - IQ

Produção de bebida mista de extrato hidrossolúvel de soja e suco de uva submetida a diferentes doses de radiação gama

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Pré-tratamento e hidrólise da casca de uva para liberação de açúcares fermentescíveis

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Análise molecular do subcomplexo Brasiliensis (Hemiptera, Triatominae)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Sistemática de Piabina Reinhardt, 1867 (Ostariophysi: Characidae)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Avaliação da atividade antimicrobiana e anti-inflamatória do extrato glicólico de Hamamelis virginiana Linnaeus

Pós-graduação em Biopatologia Bucal - ICT

Considerações sobre a definição de Epicórtex

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Efeito do Ácido Ascórbico em melões 'Orange Flesh' minimamente processados

The aim of this work was to evaluate the application of different concentrations of ascorbic acid on Orange Flesh melon. Whole Melons were sanifi ed with 500 mg L-1 of sodium hypochlorite for 10 minutes and the cuts into cubes with 100 mg L-1 for 1 minute before being tested under different concentrations of ascorbic acid (0, 1, 2 and 3%) in immersion at room temperature for 10 minutes. After drainage, the cuts were packed in PET packages lined with polyethylene fi lm of 18 µm and stored at 5 ± 1°C and 85 ± 5% of RH for 8 days, being evaluated every 2 days. Physicochemical, microbiological and sensorial analyses were performed. The experimental design utilized for the experiment was the completely randomized in factorial scheme. Ten replicates were used for non-destructive analyses and 3 replicates were used for destructive ones. The application of ascorbic acid reduced the loss of mass; the fruits presented a low population of psychrotrophic bacterias, fi lamentous, fungi and yeasts, reduction of soluble solids, pH and fi rmness and, consequently, extended postharvest life of the fruits by 2 days. The appearance, fl avor and taste were also affected. The application of 1% of ascorbic acid was the best treatment for the fresh cuts “Orange Flesh” melons.

Avaliação microbiológica e sensorial do guacamole conservado pelo frio

Avocado (Persea americana Mill.) is a product grown in tropical and subtropical regions and from it we can extract products like guacamole which is highly consumed in the Mexican culinary. The most used varieties for guacamole are the Hass and Fuerte. The present research had as objective to evaluate the microbiological and sensorial quality of the guacamole conserved through cold with no addition of additives. The microbiological analyses have shown the product reached satisfactory results as for the analysis of total and thermoenduring coliform < 3,0 UFC/g, Salmonella absent in 25g, Staphylococcus aureus and Bacillus cereus < 100 UFC/g, presenting values within the patterns set by RDC of Anvisa 12 of January 2nd 2001. The analyses of mesophile bacteria and the counting of mold and yeast reached values between 102 and 104 UFC/g and the psychrotropic bactéria presented values < 100 UFC/g. The sensorial anlyses have shown that the polyethylene package isn't effective in keeping the analysed sensorial parameters. Although the polyethylene and nylon packages had better results, however they didn't differentiate themselves so as the vacuum use.