Diversidade e evolução da microbiota lática autóctone em queijo Muçarela de búfala e aplicação tecnológica dos isolados

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Avaliação da influência da fermentação fúngica em estado sólido na obtenção de compostos fenólicos a partir de resíduos de café

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Influência do tratamento térmico de homogeneização na microestrutura de um aço utilizado na fabricação de cilindros de laminação para trabalho a frio

Pós-graduação em Engenharia Mecânica - FEG

Técnicas de parametrização para o fluxo de carga continuado desenvolvidas a partir da análise das trajetórias de soluções do fluxo de carga

Pós-graduação em Engenharia Elétrica - FEIS

Uso da espectroscopia do infravermelho próximo (NIR) como método não destrutivo para a discriminação de aguardentes de cana-de-açúcar produzidas no Estado de São Paulo e Minas Gerais, e predição do teor de etanol

Pós-graduação em Alimentos e Nutrição - FCFAR

O emprego de okara no processamento de hambúrger de frango fermentado com Lactobacillus acidophilus CRL 1014

Okara is a residue of production process of soy milk, wich has a considered nutritional value for containing proteins, lipids and fi bers in signifi cant amount, besides bioactive compounds, such as isofl avone. Despite these qualities, the great amount of okara produced annually in Brazil and in other countries generates a problem of disposal waste and it has served only for animal food products. Such situation can be changed by studies, that demonstrate the viability of okara’s utilization in human nourishment. Thus, the purpose of this research was to develop a fermented hamburger with a probiotic bacteria, based on chicken meat and okara fl our. Five formulations were processed: F1-100% of chicken meat, unfermented and containing curing salts, F2-100% of chicken meat, fermented with L. acidophilus, F3 - 90% of chicken meat and 10% of okara meal, fermented with L. acidophilus, F4 - 70% of chicken meat and 30% of okara meal, fermented with L. acidophilus; F5 - 50% of chicken meat and 50% of okara meal, fermented with L. acidophilus. All formulations were evaluated for the viability of the probiotic culture, determination of cooking yield and shrinkage percentage, pH and sensory characteristics. The results have demonstrated that it is possible to elaborate a chicken hamburger, fermented with Lactobacillus acidophilus CRL 1014, with the addition of 10% okara fl our.

Contribuições da psicanálise de Freud e Lacan a uma Psicotherapia outra: a clínica do sujeito na saúde coletiva

Pós-graduação em Psicologia - FCLAS

Desenvolvimento de detector eletroquímico para cromatografia líquida de alta eficiência baseado em um eletrodo modificado com nanopartículas metálicas para determinação de ácidos carboxílicos em vinhaça de cana-de-açúcar

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

Shopping center: consumo do espaço, cotidianidade e fetichismo

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

Contribuições da psicanálise de Freud e Lacan e do materialismo histórico para a terapia ocupacional: uma clínica do desejo e do carecimento na saúde coletiva

Pós-graduação em Psicologia - FCLAS

Editoração eletrônica: novos comportamentos editoriais e estéticos

This dissertation shows a new tool in the process of producing specialized printed media: desktop publishing. Because it is an important tool to this communication media, the visualization of its evolutionary journey began in the pre-history of informative vehicle, advancing to the informatics society. And it was just in this last social stage that desktop publishing legitimized its function, resulting in impacts on the production of these media and conditioned new styles. At the presentation of this new post-industrial society, a change of work and leisure sphere was verified, whose fusion is present and in this interaction, desktop publishing arose at home, in the little bureaus. In this journey, desktop publishing became an object of reflection because of its conditioning aspects that fostered moments of observation in relation to a possible threat to creativity, thanks to its facilities and clichés. On the other hand, different positive aspects of desktop we also shown, at the same time, its conditioning aspects resulting into a restudy of its execution in different printed media, showing its effects and sharing points of view. So, new styles and a editorial way of production were seen too. Add to this aspect desktop publishing – in general meaning – the computerization of magazine articles – has been producing resignation of journalists, which is another important aspect in the presenting dissertation.

Informatização: impactos editoriais e estéticos

This dissertation shows a new tool in the process of producing specialized printed media: desktop publishing. Because it is an important tool to this communication media, the visualization of its evolutionary journey began in the pre-history of informative vehicle, advancing to the informatics society. And it was just in this last social stage that desktop publishing legitimated its function, resulting in impacts on the production of these media and conditioned new styles. At the presentation of this new post-industrial society, a change of work and leisure sphere was verified, whose fusion is present and in this iteration, desktop publishing arose at home, in the little bureau. In this journey, desktop publishing became an object of reflection because of its conditioning aspects that fostered moments of observation in relation to a possible threat to creativity, thanks to its facilities and clichés. On the other hand, different positive aspects of desktop were also shown, at the same time, its conditioning aspects resulting into a restudy of its execution in different printed medias, showing its effects and sharing points of view. So, new styles and an editorial way of production were seen as well. Add to this aspect, desktop publishing – in general meanings – the informatization of magazine offices – has been producing dismissing of journalists, which is another important aspect in the presenting dissertation.

Interatividade: um conceito além da internet

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Transpondo o abismo: a construção de perfis de cientistas

From the dyagnosis that science has become apart from mainstream culture and everyday life, we discuss in this article the representation of characters and actions which are part of science-making in three profiles published by piauí magazine: “Entre ratos”, by Raquel Freire Zangrandi, “Artur tem um problema”, by João Moreira Salles, and “Com a mão na massa (cerebral)”, by Dorrit Harazim. In constrast, we also analyze the profiles presented in the book Gigantes da ciência, by Philipe Cane, and the series Os cientistas, published by Abril. From this we may consider that the group of texts published by piaui, which are structured according to literary journalism techniques, bring the reader closer to the making of science and the profiled characters, although they still narrate too little of their private lives.

A legitimação das avaliações em larga escala no discurso sobre gestão educacional

Pós-graduação em Educação - FFC