Aplicação da técnica de isótopos estáveis de carbono na determinação do tempo de trânsito gastrointestinal em juvenis de pacu

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Expressão de fatores relacionados à morte celular programada em embriões bovinos infectados com BHV-5

Pós-graduação em Microbiologia - IBILCE

Estudo da aromatização pré-extrusão e das condições de extrusão sobre as características físicas e retenção de aroma em proteína isolada de soja

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Mandibular growth and dentoalveolar development in the treatment of Class II, division 1, malocclusion using Balters Bionator according to the skeletal maturation

OBJECTIVE: The purpose of the study was to evaluate the influence of the skeletal maturation in the mandibular and dentoalveolar growth and development during the Class II, division 1, malocclusion correction with Balters bionator. METHODS: Three groups of children with Class II, division 1, malocclusion were evaluated. Two of them were treated for one year with the bionator of Balters appliance in different skeletal ages (Group 1: 6 children, 7 to 8 years old and Group 2: 10 children, 9 to 10 years old) and the other one was followed without treatment (Control Group: 7 children, 8 to 9 years old). Lateral 45 degree cephalometric radiographs were used for the evaluation of the mandibular growth and dentoalveolar development. Tantalum metallic implants were used as fixed and stable references for radiograph superimposition and data acquisition. Student's t test was used in the statistical analysis of the displacement of the points in the condyle, ramus, mandibular base and dental points. Analysis of variance one-fixed criteria was used to evaluate group differences (95% of level of significance). RESULTS: The intragroup evaluation showed that all groups present significant skeletal growth for all points analyzed (1.2 to 3.7 mm), but in an intergroup comparison, the increment of the mandibular growth in the condyle, ramus and mandibular base were not statically different. For the dentoalveolar modifications, the less mature children showed greater labial inclination of the lower incisors (1.86 mm) and the most mature children showed greater first permanent molar extrusion (4.8 mm).

1,3-propanodiol: produção, aplicações e potencial biotecnológico

1,3-propanediol is a high-value specialty chemical which has many industrial applications. Its main use is the production of the polymer polypropylene terephthalate, a thermoplastic used in the textile and automobile industries. The interest in 1,3-propanediol production from glycerol bio-conversion has increased after the employment of biodiesel by various countries, being produced by chemical synthesis from petroleum intermediates or biotechnologically by microbial fermentation. Glycerol is an abundant low-cost byproduct from biodiesel refineries, and it is the only substrate that can be naturally or enzymatically converted to 1,3-propanediol by microbial fermentation. In this review, information on 1,3-propanediol's importance, production and purification are presented, along with results from recent research on glycerol microbial conversion to 1,3-propanediol. The bio-production of this intermediate compound from glycerol is very attractive both economically and environmentally, since it allows the replacement of fossil fuels by renewable resources.

Effects of processing on physical properties of extruded snacks with blends of sour cassava starch and flaxseed flour

The opportunity to supplement common cassava biscuits with a product of higher nutritional value meets consumer expectations. In this work it was studied the effects of process parameters and flaxseed addition on physical properties of expanded snacks. Extrusion process was carried out using a single screw extruder in a factorial central composite rotatable design with four factors: flaxseed flour percentage (0-20%), moisture (12-20%), extrusion temperature (90-130 °C) and screw speed (190-270). The effect of extrusion variables was investigated in terms of expansion index, specific volume, water absorption index, water solubility index, color parameters (L*, a* ,b*) and hardness. The data analysis showed that variable parameters of the extrusion process and flaxseed flour affected physical properties of puffed snacks. Among the experimental conditions used in the present study, expanded snack products with good physical properties can be obtained under the conditions of 10% flaxseed flour, 230 rpm screw speed, temperature of 90 °C and moisture of 12%.

Características físicas, reológicas e sensorial de produtos extrusados de misturas de farinha de maracujá e fécula de mandioca

This research had as objective to evaluate the effect of extrusion temperature and screw speed on physical and rheological properties, as well as, the sensory acceptance of cassava and passion fruit snacks produced in single-screw extruder. A central composite design with 11 treatments was used, considering as dependent variables: expansion index (EI), specific volume (SV), water solubility index (WSI), water absorption index (WAI), color (L*, a*, b*) and pasting properties (RVA). The products were flavored and analyzed for global acceptance. The results showed significant effects of temperature and screw speed on the dependent variables. The chocolate flavored snacks obtained good acceptance.

Cassava and turmeric flour blends as new raw materials to extruded snacks

Short cooking time and ability to blend varieties of food ingredients have made extrusion cooking a medium for low-cost and nutritionally improved food products. The effect of moisture, extrusion temperature and amount of turmeric flour mixed with cassava flour on physical characteristic of puffed snacks was evaluated in this work. Extrusion process was carried out using a single-screw extruder in a factorial central composite design with four factors. Results showed effect of extrusion parameters on dependents variables. High expansion, low browning, low water solubility index, intermediate water absorption index and high crispness desirable characteristics to puffed snacks are obtained in conditions of 12% moisture, 5% turmeric flour, 105º C of temperature and 250 rpm of screw speed. These paper point to the potential still unexplored of the use of flours of cassava and turmeric as raw materials in the development of extruded puffed snacks.

Aspectos reprodutivos, morfologia dos gametas e desenvolvimento embrionário de Astyanax altiparanae Garutti & Britski (Teleostei, Characidae)

Pós-graduação em Aquicultura - FCAV

New biphasic mono-component composite material obtained by partial oxypropylation of bacterial cellulose

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Programmed cell death-associated gene transcripts in bovine embryos exposed to bovine Herpesvirus type 5

In vitro-produced bovine embryos become infected after exposure to bovine Herpesvirus type 5 (BoHV-5), yet no changes in developmental rates, mitochondrial activity and inhibition of apoptosis are detected in comparison to unexposed embryos. Thus, the aim of the present study was to assess the transcription of mitochondria-mediated apoptosis genes using TaqMan real-time polymerase chain reaction. Transcripts of mcl-1, caspase-2, -3, Apaf-1 and Bax genes were measured after exposure to BoHV-5 in vitro. Mitochondrial dehydrogenase activity was evaluated by MIT test and compared between groups of exposed and unexposed embryos, at day 7 of development. The rate of oocyte maturation was assessed by the extrusion of the first polar body. In summary, BoHV-5 exposed embryos retained their viability, mitochondrial dehydrogenase activity and displayed up-regulation of transcription of survival mcl-1 gene and down-regulation of Bax transcription in relation to mitochondria-mediated pathway which might improve embryo viability. These findings demonstrate that BoHV-5 exposed embryos maintain their viability and mitochondrial dehydrogenase activity with no compromise of embryos produced in vitro. (c) 2013 Elsevier Ltd. All rights reserved.

Effects of food processing and fibre content on the digestibility, energy intake and biochemical parameters of Blue-and-gold macaws (Ara ararauna L. - Aves, Psittacidae)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Nonoxidative thermal degradation kinetic of polyamide 6,6 reinforced with carbon nanotubes

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

Avaliação da reação tecidual de uma resina termoplástica em tecido subcutâneo de ratos

Pós-graduação em Odontologia - ICT

Degradabilidade ruminal da matéria seca de grãos de milho e de sorgo com alto ou baixo conteúdo de tanino processados

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