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.

Influence of the combination of probiotic cultures during fermentation and storage of fermented milk

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

Type-II defects in the super-Liouville theory

The introduction of type-II defects is discussed under the Lagrangian formalism and Lax representation for the N = 1 super-Liouville model. We derive a new kind of super-Backlund transformation for the model and show explicitly the conservation of the modified energy and momentum, as well as supercharge.

Excitonic instabilities and spontaneous time-reversal symmetry breaking on the honeycomb lattice

We elucidate the close relationship between spontaneous time-reversal symmetry breaking and the physics of excitonic instabilities in strongly correlated multiband systems. The underlying mechanism responsible for the spontaneous breaking of time-reversal symmetry in a many-body system is closely related to the Cooper-like pairing instability of interband particle-hole pairs involving higher-order symmetries. Studies of such pairing instabilities have, however, mainly focused on the mean-field aspects of the virtual exciton condensate, which ignores the presence of the underlying collective Fermi-liquid excitations. We show that this relationship can be exploited to systematically derive the coupling of the condensate order parameter to the intraband Fermi-liquid particle-hole excitations. Surprisingly, we find that the static susceptibility is negative in the ordered phase when the coupling to the Fermi-liquid collective excitations are included, suggesting that a uniform condensate of virtual excitons, with or without time-reversal breaking, is an unstable phase at T = 0.

Production of charmed pseudoscalar mesons in antiproton-proton annihilation

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

The quest for an intermediate-scale accidental axion and further ALPs

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

Minimal composite Higgs models at the LHC

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

An integrable evolution equation for surface waves in deep water

In order to describe the dynamics of monochromatic surface waves in deep water, we derive a nonlinear and dispersive system of equations for the free surface elevation and the free surface velocity from the Euler equations in infinite depth. From it, and using a multiscale perturbative method, an asymptotic model for small wave steepness ratio is derived. The model is shown to be completely integrable. The Lax pair, the first conserved quantities as well as the symmetries are exhibited. Theoretical and numerical studies reveal that it supports periodic progressive Stokes waves which peak and break in finite time. Comparison between the limiting wave solution of the asymptotic model and classical results is performed.

Statics and dynamics of a binary dipolar Bose-Einstein condensate soliton

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

Produção de chicória da amazônia cultivada sob densidades de cultivo e poda do pendão floral

Chicory is a vegetable Amazon unconventional flavor that has attracted the attention of researchers for its great versatility, which makes it a promising vegetable. However, jobs are scarce in the literature on cultivation techniques for the species. This study aimed to evaluate the effect of pruning tassel floral and different spacing, the yield on Amazon chicory. Three different spacings: E1 = 0.15 x 0.15 m, with 44 plants m(2), E2 = 0.20 x 0.20 m, with 25 plants m(2), and E3 = 0.25 x 0.25 m, with 16 plants m(2), with and without pruning floral tassel. The experiment was conducted in a randomized block design in a split plot design 3 x 2, with six replications. The characteristics evaluated were: number of leaves, fresh weight and dry weight of shoots, number of tassel floral tassel floral fresh weight, yield (kg m(-2)), and leaf area index (LAI). The largest production of chicory Amazon was obtained in plants grown at a spacing of 0.25 x 0.25 m subjected to pruning floral tassel. The highest yield for Amazon chicory was obtained in plants grown at a spacing of 0.15 x 0.15 m submitted pruning floral tassel.

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.

Scattering and bound states of fermions in a mixed vector-scalar smooth step potential

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Stationary states of fermions in a sign potential with a mixed vector-scalar coupling

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Qualidade da carne de cordeiros desmamados com diferentes idades e elaboração de produtos cárneos

Pós-graduação em Zootecnia - FCAV

Clonagem por estaquia de ramos de Dovyalis hebecarpa e Dovyalis hebecarpa X D. Abissinica

Pós-graduação em Agronomia (Produção Vegetal) - FCAV