Interferência de sistemas de manejo na floresta nacional de Caxiuanã, PA nos atributos físicos e químicos na composição isotópica de solo antropizado

Pós-graduação em Agronomia (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)

Análise microbiológica e físico-química de material proteico comestível derivado do processamento da gordura oriunda do abate de bovinos

Background: The use of all by-products of bovine slaughter is of high economic importance for the industries of products of animal origin. Among these products, fat has an important role, once fat rendering may generate several different products, such as protein material that may be used in the manufacture of meat products. However, in spite of the importance that the use of all by-products has for the economic balance of the industry, there are no reports on their use in Brazil, or studies that supply data on microbiological and physical-chemical local standards for this protein. Thus, the objective of this study was to evaluate microbiological and physical-chemical characteristics of protein material obtained from fat rendering, as well as to provide support for companies to use fat rendering to generate protein material, adding value to industrialized meat products.Materials, Methods & Results: The experimental production of edible protein obtained of fat rendering was conducted in slaughterhouse with supervision of the Brazilian Ministry of Agriculture, Livestock and Food Supply. Protein material was obtained in a continuous, humid heat system at high temperatures. Fat scraps containing protein were ground and cooked at high temperature (85 degrees C), and placed in a three phase decanter centrifuge. After centrifugation, protein material was ground again and packed. Samples were collected from 15 batches of protein material, and the following microbiological analyses were carried out: counts of aerobic mesophilic and psychrotrophic microorganisms, coliforms at 35 degrees C, Escherichia coli, sulfite-reducing Clostridium, and Staphylococcus aureus, besides presence or absence of Salmonella and Listeria monocytogens. The following physical-chemical analyses were also carried out: protein, total lipid, moisture, ash, carbohydrate, and energy content. Mean counts of mesophiles, psychrotrophs, and coliforms at 35 degrees C were 4.17; 3.69 and 1.87 (log CFU/g), respectively. Levels of protein, total lipids, moisture, ashes and carbohydrates were 27.50; 7.83; 63.88%; 0.24%; and 0.55%, respectively, and energy content was 182.63 kcal/100g.Discussion: Results of microbiological analyses demonstrated that, although low, the final product showed to be contaminated. Contamination that occurred during the second grinding procedure may be an explanation for these bacterial counts. Also, the temperature used for fat fusion was not enough to eliminate thermoduric microorganisms. However, even with the presence of indicator microorganisms in the samples, none was contaminated by E. coli, sulfite-reducing Clostridium, S. aureus, Salmonella or L. monocytogenes. Physical-chemical analyses showed that the product had adequate nutritional quality. Based on these results, it was possible to conclude that protein material obtained in fat rendering showed characteristics that enable the use of this product as raw material for processed meat products. Besides, the present study was the first one to present scientific results in relation to edible by-products obtained in fat rendering, supplying important information for slaughterhouses and meat-processing plants. The study also produced relevant data on the innocuousness of the product, which may be used to guide decision-making of health inspectors.

Clay mineralogy and magnetic susceptibility of Oxisols in geomorphic surfaces

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

Minimum Evaporation Model of Dermatological Delivery Systems. Lamellar Liquid Crystal Formulations Containing Brazilian Nut (Bertholletia excelsa HBK) Vegetable Oil and Guarana Glycolic Extract

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Effects of Ocimum basilicum Linn Essential Oil and Sodium Hexametaphosphate on the Shelf Life of Fresh Chicken Sausage

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)

A Critical Review of Properties of Darunavir and Analytical Methods for Its Determination

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

Gênese de solos coesos do leste maranhense: relação solo-paisagem

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

Características físico-químicas e sensoriais de embutido fresco de aves de descarte preparado com diferentes antioxidantes naturais

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

Variação espaço-temporal de atributos ecológicos da ictiofauna de um grande reservatório Neotropical

Pós-graduação em Aquicultura - FCAV

A qualidade de placas de circuito impresso confeccionadas a partir de poliestireno reciclado

Pós-graduação em Engenharia Mecânica - FEG

Avaliação espaço-temporal da distribuição de fósforo na água e nos sedimentos de fundo das sub-bacias dos rios Cuiabá e São Lourenço e em algumas baias do Pantanal Matogrossense

Pós-graduação em Química - IQ

Nonlinear formulation based on FEM, Mazars damage criterion and Fick's law applied to failure assessment of reinforced concrete structures subjected to chloride ingress and reinforcements corrosion

Structural durability is an important design criterion, which must be assessed for every type of structure. In this regard, especial attention must be addressed to the durability of reinforced concrete (RC) structures. When RC structures are located in aggressive environments, its durability is strongly reduced by physical/chemical/mechanical processes that trigger the corrosion of reinforcements. Among these processes, the diffusion of chlorides is recognized as one of major responsible of corrosion phenomenon start. To accurate modelling the corrosion of reinforcements and to assess the durability of RC structures, a mechanical model that accounts realistically for both concrete and steel mechanical behaviour must be considered. In this context, this study presents a numerical nonlinear formulation based on the finite element method applied to structural analysis of RC structures subjected to chloride penetration and reinforcements corrosion. The physical nonlinearity of concrete is described by Mazars damage model whereas for reinforcements elastoplastic criteria are adopted. The steel loss along time due to corrosion is modelled using an empirical approach presented in literature and the chloride concentration growth along structural cover is represented by Fick's law. The proposed model is applied to analysis of bended structures. The results obtained by the proposed numerical approach are compared to responses available in literature in order to illustrate the evolution of structural resistant load after corrosion start. (C) 2014 Elsevier Ltd. All rights reserved.

How marine upwelling influences the distribution of Artemesia longinaris (Decapoda: Penaeoidea)?

Upwelling events can occur in most of the oceans altering the water physical, chemical and sediment conditions and consequently the species communities dwelling the areas. For better understanding the behavior of populations inhabiting upwelling regions, the spatial and temporal distribution of a Penaeoidea shrimp was studied correlating it with the abiotic factors that vary during upwelling and non-upwelling periods in an area under influence of Cabo Frio upwelling. Bottom salinity and temperature, organic matter and sediment type from each station were sampled from March 2008 to February 2010, in six stations located between 5 and 45 m depth. The lowest temperatures were recorded during spring and summer for both years with temperature values lower than 19 degrees C. A total of 26,466 Artemesia longinaris shrimps were captured mainly in 10-35 m depth. Upwelling periods showed significant differences in abundance in relation to non-upwelling periods. The spatial distribution among stations varied according to the temperature with higher abundance in stations with values between 19 and 21 degrees C. The highest abundance of A. longinaris was recorded in spring and summer when intrusions of the cold waters of South Atlantic Central Waters (SACW) were frequent. Thus, the effect of cold water of SACW boosted by the upwelling was a determinant factor in the spatial and temporal distribution of A. longinaris in the studied region.