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)

Avaliação da migração de nifas de Scaptocoris carvalhoi Becker, 1967 (Hemiptera, Cydnidae) em plantas de importância econômica e invasora em teste com oportunidade de escolha

One of the factors that affect the control of brown - roots environmental bedbug is the wide availability of plant species. Thus, this study aimed to evaluate the migration of nymphs of the brown - roots between plant species of economic importance and invasive stinkbug. Eight species of plants have been established in a set formed by eight circular PVC containers, connected symmetrically with free communication to a central circular container. The experiment was arranged in a completely randomized design and consisted of eight treatments and six replications. The test evaluations were performed on 15o , 30o , 45o and 60o days after the release of the nymphs, by counting the insects that migrated to the roots of different plants. It was observed that by the 30o day of early release nymphs, no significant differences (P < 0,05) in the choices nymph by plants. B. alata at 15 days of initial release and B. alata and grass-dictyoneura at 30 days were plants that had higher migration. All counts were carried out on 45o and 60o days, the migration of U. brizantha cv. Marandu presented significantly higher than all other species tested plants nymphs.

Isotope analysis method (δ¹³C) in clarified apple juice

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

Isotopic analysis method (δ13C) in apple-flavoured soft drinks

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

Método de análise isotópica (δ13C) e quantificação da percentagem de fonte C3 em sucos de uva comerciais

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Análise energética de cerveja eleborada com mel

The objective of this study was to characterize energetically beersmade withhoney. The tests of beer production weremade withninetreatments,threecombination of the originalextract concentrations (11, 13and 15 °Brix) and threepercentagesof honeyin the wort formulation(0, 20 and 40%).The experimentwas completely randomizedwith two replications, totaling eighteenplots.Themashingprocesswas performed byinfusion, with honey added in the boiling step. After clarified, the wort had its extract contents corrected with the addition of filtered water and was inoculated withlowfermentation yeast .The fermentation occurred at 10 ° C. The beer was manually bottled and stored in a freezer at 0 °C for 15 days, formaturation. The beers were chemically analyzed on proximate composition (moisture, protein, lipid, ash, and carbohydrate), alcohol content (% m / m) and then calculated the energy value. The results ofchemical analysis andenergetic valuesof the beerswere subjected to analysisof variance (F test) and the means werecompared byTukey testat 5% probability. The commonbeershad the lowestenergy value (31.05 to 31.95 kcal100g-1) in relation toextra(36.42 to 38.42 kcal100g-1) and strong(38.20 to 40.17 kcal100g-1) beers. Theincrease in the original extractin beerraises theircaloric values. The presenceof honeyin the formulationincreasedthe energetic valuesincommon andextrabeersand decreasedin strong.The levelsof alcohol andcarbohydratewere predominant in thebeer energetic values,beingpossible to observeadirect relation amongthese components ofbeer and theircaloric value.

Análise calorimétrica de cervejas produzidas utilizando cevada como adjunto de malte

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Desempenho da aplicação foliar de zinco em feijoeiro

The nutritional requirements of crops, in general, becomes more intense with the beginning of the reproductive phase, being more critical at the time of seed formation, when considerable amounts of nutrients are they translocation, this requirement should be increased to the fact that nutrients are essential to training and development of new bodies of booking. This study aimed to evaluate the agronomic efficiency of foliar application of zinc (zinc oxide Zn 700 g L-1 ) in bean plant, compared to leaf application of zinc sulphate (ZnSO4) and control (without application of Zn). The experiment was installed in the Faculty of Agricultural Sciences - UNESP / Campus de Botucatu-SP. Was placed in containers with a capacity of 20L of soil and leaf applications encompassing four schemes and two of rain, with 5 replicates per treatment, a total of 40 vessels. The results for the factorial design did not show in general, significantly different answers when evaluated on the simulation of rain or the lack of simulation. The treatment (700g L-1 of ZnO) has demonstrated agronomic efficiency as its foliar application, with results equal or exceed the application of ZnSO4 and control when applied at the same dose of Zn.

Caracterização química e sensorial de bebida mista de soja e uva

The aim of this study was to produce mix beverages of grape juice and soybean hydrosoluble extract (SHE) in laboratory scale. The raw materials were soybean (variety BRS 213), grape (species Vitis labrusca, variety Niagara Rosada), citric pectin, water and sugar. The mix beverage was produced with different proportions of SHE and grape juice (1:1; 1:1.5 and 1:2; respectively; m/m) and different soluble solids concentrations (10, 12 and 14 °Brix) obtained by adding granulated sugar (sucrose). Soybean hydrosoluble extract, grape juice and mix beverages were chemically analyzed (humidity, ash, protein, lipids, carbohydrate, reducing sugars, total reducing sugars, sucrose, titratable acidity and pH). The mix beverages were sensorial analyzed through the acceptance test (hedonic scale). The results of chemically analyzed were expressed as mean and standard deviation and the results of sensorial analyzed were submitted to variance analysis and the means were compared using the Tukey test at 5% of probability. The pH of mix beverages was lower than 3.9, without addition of acidulants. Sugar addition to mix beverages (10; 12 and 14ºBrix) increased the levels of soluble solids, total reducing sugar and carbohydrates, but it did not interfere in the reducing sugar concentration. The increased proportion of grape juice in mix beverages allowed observing the elevation of titratable acidity and reducing sugars levels, as well as the pH reduction. The increase of grape juice in mix beverage did not interfere in the acceptance of mix beverages. The more sweetened beverages were preferred by the sensory panel.

Análise energética de bebida mista de extrato hidrossolúvel de soja e suco de amora

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Tratamento de caldo e tipos de fermentos sobre os componentes secundários e qualidade da cachaça de alambique

Pós-graduação em Microbiologia Agropecuária - FCAV

Produção de biodiesel etílico utilizando óxidos mistos derivados de hidróxidos duplos lamelares como catalisadores

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Aspectos de engenharia da produção do fungo entomopatogênico Metarhizium anisopliae em biorreator de bandeja

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Aplicação de objetos de uso cotidiano em ambiente lúdico e o impacto do design em sua adoção

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Eficácia biológica e feitos tóxicos de fontes de cobre e diquat para organismos aquáticos

Pós-graduação em Agronomia (Produção Vegetal) - FCAV