Frugivory by the White-bearded Manakin (Manacus manacus, Pipridae) in restinga forest, an ecosystem associated to the Atlantic forest

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Epidemiologia molecular aplicada ao monitoramento de estirpes de Staphylococcus aureus na produção de queijo Minas frescal

We studied the molecular epidemiology of Staphylococcus aureus strains potentially toxigenic, isolated from the production process of Minas frescal cheese in a small dairy plant in the state of São Paulo. For this, samples were taken during the period from June 2008 to July 2009. Samples were collected from the surface of the receiving and storage tanks of raw milk, the surface of the balance tank of pasteurized milk, the water supply system, the pipes and equipments, the hands of the handler and from the packaged cheese, totaling 140 samples. The colonies isolated on Baird-Parker Agar confirmed as Gram positive and positive for catalase, coagulase and acetoin production, were submitted to extraction of bacterial DNA using the Invitek - Uniscience® kit. Confirmation of the isolated species and enterotoxins SEA, SEB, SEC, SED and TSST-1 toxin was carried out through the amplification of specific fragments of chromosomal DNA. Among the 74 strains of isolated coagulase-positive staphylococci, only 41 (55.4%) strains were confirmed as Staphylococcus aureus, of which 25 (61.0%) were positive to the presence of staphylococcal toxins. The most frequently identified enterotoxin was SEA. The toxigenic strains of Staphylococcus aureus were more frequently isolated from hands of the handler (16.0%), raw milk receiving tank (12.0%), pasteurized milk for cheese making (12.0%) and fresh white cheese ready for consumption (12.0%).

White light generation in Tm3+/Ho3+/Yb3+ doped PbO-GeO2 glasses excited at 980 nm

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Effect of fructooligosaccharides on the physicochemical properties of sour cassava starch and baking quality of gluten-free cheese bread

The present research was undertaken to explore the influence of fructooligosaccharides (FOS) on the functional and thermal properties of sour cassava starch and the quality characteristics of gluten-free (GF) cheese bread. Fructooligosaccharides were used to replace sour cassava starch at substitution level of 9% (SF1), 17% (SF2), and 29% (SF3). The functional and thermal properties of the starch-FOS mixtures were determined by the water absorption index (WAI), water solubility index (WSI), pasting profile analysis, thermal transition temperatures and enthalpy of gelatinization. Moreover, the GF cheese breads with starch-FOS mixtures were analyzed for height, diameter, weight, specific volume and dough moisture content. The sample with the highest FOS content (SF3) presented the lowest WAI (1.44), peak (62.4 rapid visco units (RVU), breakdown (53.4 RVU), final (13.8 RVU), and setback (4.9 RVU) viscosities, dough moisture content (31.7%), and enthalpy of gelatinization (9.5 J/g) and the highest WSI (29.4%) and pasting temperature (69.1 degrees C). The height, diameter and specific volume of GF cheese bread samples made from sour cassava starch were 3.14 cm, 6.35 cm, and 1.49 cm(3)/g, respectively. The SF1 mixture samples resulted in a 3.01 cm height, 6.34 cm diameter, and 1.55 cm(3)/g specific volume. According to Brazilian food labeling regulations, the latter product cannot be categorized as a good source of fiber because the minimum level of fiber per portion was not reached.

Empirical models for estimating the suspended sediment concentration in Amazonian white water rivers using Landsat 5/TM

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

First zoeal stage of ? Cataleptodius parvulus (Fabricius, 1793) and Xanthodius denticulatus (White, 1848) (Decapoda: Brachyura): larval evidences and systematic position

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Court cleaning behavior of the white-bearded manakin (manacus manacus) and a test of the anti-predation hypothesis

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Yield, changes in proteolysis, and sensory quality of Prato cheese produced with different coagulants

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Effect of octenyl succinylated waxy starch as a fat mimetic on texture, microstructure and physicochemical properties of Minas fresh cheese

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Polyculture of Freshwater Angelfish Pterophyllum scalare and Pacific white shrimp Litopenaeus vannamei in low-salinity water

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)