Características químicas, físicas e sensoriais de bolos de laranja e pães adicionados de inulina e oligofrutose

Inulin and oligofructose are fructans that can change important characteristics in original products when added in food. Two formulations of orange cakes (one containing 77.7g of inulin and another one 77.7g of oligofructose/inulin) and two formulations of breads (one containing 130g of inulin and another one 175g of oligofructose/inulin) were compared to the respective standard formulations (with no fructans) in relation to chemical composition, texture, volume, color and sensory acceptability with a nine-point hedonic scale. The cakes and breads with inulin and oligofructose/inulin showed greater amount of total dietary fiber in relation to standard products. The orange cake with inulin had lower cohesiveness and yellower dough when compared to the standard cake, but the addition of inulin and oligofructose/inulin reduced the acceptability for appearance, texture and flavor and the overall acceptability, although the acceptability for aroma was the same for the three products. The breads with inulin and oligofructose/inulin were harder and less cohesive than the standard bread, and bread with inulin showed minor volume in relation to the standard. The bread with inulin also presented crust with lower luminosity, dough with higher intensity of redness and yellowness and higher intensity of color in relation to standard, besides different hue. In relation to sensory acceptability, the bread with oligofructose/inulin had higher overall acceptability and flavor when compared to standard bread.

Analysis of the Virulence of an Atypical Enteropathogenic Escherichia coli Strain In Vitro and In Vivo and the Influence of Type Three Secretion System

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

Genome-Wide Association for Growth Traits in Canchim Beef Cattle

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Dengue-4 false negative results by Panbio (R) Dengue Early ELISA assay in Brazil

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Reliability of peak running speeds obtained from different incremental treadmill protocols

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Comprehensive two-dimensional gas chromatography combined to multivariate data analysis for detection of disease-resistant clones of Eucalyptus

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

Nasal Carriage of Staphylococcus aureus in Botucatu, Brazil: A Population-Based Survey

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

A Novel Chemically Modified Curcumin Reduces Severity of Experimental Periodontal Disease in Rats: Initial Observations

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

A Cohort Study of Caries Incidence and Baseline Socioeconomic, Clinical and Demographic Variables: A Kaplan-Meier Survival Analysis

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

Natural Products from Cyanobacteria with Antimicrobial and Antitumor Activity

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

Ovarian blood vessel occlusion as a surgical sterilization method in rats

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Control of instabilities in non-Newtonian free surface fluid flows

Free surface flows in inclined channels can develop periodic instabilities that are propagated downstream as shock waves with well-defined wavelengths and amplitudes. Such disturbances are called roll waves and are common in channels, torrential lava, landslides, and avalanches. The prediction and detection of such waves over certain types of structures and environments are useful for the prevention of natural risks. In this work, a mathematical model is established using a theoretical approach based on Cauchy's equations with the Herschel-Bulkley rheological model inserted into the viscous part of the stress tensor. This arrangement can adequately represent the behavior of muddy fluids, such as water-clay mixture. Then, taking into account the shallow water and the Rankine-Hugoniot's (shock wave) conditions, the equation of the roll wave and its properties, profile, and propagation velocity are determined. A linear stability analysis is performed with an emphasis on determining the condition that allows the generation of such instabilities, which depends on the minimum Froude number. A sensitivity analysis on the numerical parameters is performed, and numerical results including the influence of the Froude number, the index flow and dimensionless yield stress on the amplitude, the wavelength of roll waves and the propagation velocity of roll waves are shown. We show that our numerical results were in agreement with Coussot's experimental results (1994).

Farmacovigilância: da teoria à prática

Pós-graduação em Ciências Farmacêuticas - FCFAR

Viola Crioula: Modinhas, Lundus e Mornas-Um conceito de amor na literatura colonial brasileira e cabo-verdiana

Pós-graduação em Letras - FCLAS

Efeito de um curcumin modificado quimicamente sobre a reabsorção óssea inflamatória e apoptose: estudos in vivo e in vitro

Pós-graduação em Odontologia - FOAR