Efeitos do tratamento térmico em separado da polpa e do suco sobre a qualidade físico-química, microbiológica, enzimática e sensorial do suco de laranja mantido sob refrigeração

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Avaliação da temperatura ambiente de criação e da reutilização da cama no desempenho e na qualidade da carne de frango

Pós-graduação em Zootecnia - FCAV

Plásticos comerciais tratados a plasma para dispositivos ópticos e embalagens alimentícias

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Aproveitamento da polpa de coco verde submetida ao congelamento rápido e lento

Pós-graduação em Agronomia (Energia na Agricultura) - FCA

Produção de ligno-hemi-celulases por fermentação em estado sólido e avaliação dos efeitos da aplicação das enzimas na composição química e estrutura do bagaço e da palha de cana

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

Nanometer Scale Titanium Surface Texturing Are Detected by Signaling Pathways Involving Transient FAK and Src Activations

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

Defining a fish bio-assessment tool to monitoring the biological condition of a cascade reservoirs system in tropical area

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

Evaluation of the chromium contamination at Ribeirao dos Bagres, Franca (SP), Brazil, by the Pb-210 method

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Qualidade de frutos de tomate ‘giuliana’ tratados com produtos de efeitos fisiológicos

The present work evaluated the effect of strobilurins, boscalid, plant growth regulators and vegetal extracts on the physico-chemical quality of tomato fruits (Solanum lycopersicum L.), hybrid Giuliana. The fruits from each treatment were selected and separated in 4 repetitions: control, pyraclostrobin, boscalid, pyraclostrobin + boscalid, IBA + GA(3) + kinetin, GA(4+7) + benzylaminopurine and vegetal extract. The first application was carried out at 30 days after transplant and the following at every 15 days. The evaluations were: weight loss, titratable acidity (TA), soluble solids (SS), SS/TA relation, pH, ascorbic acid content, texture, total soluble sugars (TSS), activity of pectin methyl esterase (PME) and polygalacturonase (PG). The SS content, responsible for fruit flavor, varied accordingly to the treatment, being highest for GA(4+7) + benzylaminopurine and lowest for the control. The same occurred regarding the SS/AT relation. The fruits were kept on the shelf for 9 days, at room temperature, being that at the end of this period several treatments still presented fruit in optimal consumption conditions, notably the boscalid treatment, which presented lowest weight loss, followed by pyraclostrobin. Therefore, it can be concluded that the application of the treatments did not modify the values for pH, AT and AST of the fruits. The highest PME activity was observed for the treatments with boscalid and the mixture of boscalid and pyraclostrobin, while the lowest PG activity occurred in the control and the pyraclostrobin treatment, indicating that some products accelerated the process of demethylation of pectins by PME, facilitating the action of PG.

The semisynthetic landscape of aphidicolin: inspiration towards leishmanicidal compounds

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

Caracterização do compósito obtido a partir de borracha natural com negro e resíduos de couro aplicado como pisos e revestimentos

Pós-graduação em Ciência e Tecnologia de Materiais - FC

Produção de cerveja, utilizando méis de diferentes origens botânicas como adjuntos

This study aimed to produce beer, using different botanical origins of honeys (orange, eucalyptus and wild), as malt adjuncts, and their Physical-chemical and sensorial characterizations. The production was made with malt, water, hops and honey. All musts were adjusted to 12 Brix, and the concentration of honey in the formulation was 45% (based on the extract), except for the control (0%). The physical and chemical analysis were performed on malt (extract content), honey (pH, free acidity, lactonic acidity, total acidity, color, turbidity, extract content, moisture content, reducing sugar, total reducing sugar and sucrose) in wort (content extract, pH, color, turbidity, fermentability ,bitterness and total acidity) and beer apparent extract, apparent fermentability, real extract, real fermentability, alcohol content, pH, total acidity, total foam, foam density , bitterness, carbon dioxide, color and turbidity). Sensory analysis was performed by nine-points hedonic scale testing. The attributes evaluated were appearance, aroma, flavor and overall. The results were submitted to ANOVA and means compared by Tukey testing at a 5% of probability. Beer with honey as adjuncts’ had high fermentability and low content of fat, compared to the pure malt beer. The addition of honey as an adjunct did not affect the majority of the physical-chemical parameters, except for turbidity, whereas beer with honey showed the highest value for this feature, in addition, it has also presented their biterness differences the values for beer with honey were lower. The different types of honeys did not affect the acceptability of beer, however, the beer with honey showed greater acceptance between beer with malt and honey

Desenvolvimento e avaliação das atividades antioxidante e despigmentante in vitro de emulsões múltiplas a/o/a contendo dipalmitato kójico

Currently, there has been a growing concern for men and women with the appearance of the face and body, driven primarily by aesthetic standards set by the media. For this, the pharmaceutical and cosmetic industries have conducted numerous research projects aiming at the development of formulations that mitigate the aging and some skin disorders such as hipercromies. One of the most frequent pathologies of skin is melasma, a manifestation of hyperpigmentation caused by hipermelanogenesis symmetrical and progressive, caused usually by hormonal irregularities, exposure to sunlight and genetic factors. In addition to sunscreen, the treatment is indicated the use of depigmenting substances, among them the kojic dipalmitate (DK), which is cleaved into kojic acid (5- hydroxy-2-hydroxy-methyl-4H-piran-4-one) by esterase after absorption by the skin cells. The kojic acid inhibits the action of tyrosinase as a chelator of ions and promotes the reduction of eumelanin and its precursor monomer. To promote a controlled release and improve the stability of the system, the DK can be incorporated into multiple emulsions, that is, complex systems composed of two emulsifications, where the two types of emulsions (W/O and O/W or O/W and W/O) exist simultaneously, forming emulsions of type W/O/W or O/W/O. This work aimed to incorporate the DK in emulsion W/O/W, physical-chemical systems obtained and to evaluate the antioxidant and depigmenting action in vitro of the developed formulations. The physico-chemical characterization was performed by microscopic analysis, quantification and size distribution, determination of pH, conductivity, zeta potential and bioadhesive test of the formulations. The droplet size in accordance with the use of light microscopy and dynamic light scattering is approximately 1μm. The pH, electrical conductivity and bioadhesion have not changed with the addition... (Complete abstract click electronic access below)

Efeito da infestação de macrófitas aquáticas na comunidade planctônica em um viveiro de piscicultura

Pós-graduação em Microbiologia Agropecuária - FCAV

Influência do porta-enxerto, da configuração de extração e do período de maturação no teor de limonina e na aceitação sensorial do suco de laranja Pêra-Rio

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)