Perfil microbilógico de diferentes tipos de saladas provenientes de cozinhas hospitalares

Pós-graduação em Medicina Veterinária - FMVZ

Avaliação dos aspectos de processo no torneamento de madeiras tratadas termicamente

Pós-graduação em Engenharia Mecânica - FEG

Otimização dos parâmetros para obtenção de nanotubos em Ti-Cp por anodização eletroquímica e aplicação na liga experimental Ti-35Nb-7Zr

Pós-graduação em Engenharia Mecânica - FEG

Caracterização mecânica e microestrutural de juntas soldadas a laser em aços maraging com posterior tratamento térmico e termoquímico de superfície a plasma

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Effectveness inactivation of trypsin inhibitor from brazilian cultivars of beans (Phaseolus vulgaris L.)

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

Produção de uva passa de BRS Morena: pré-tratamento, caracterização físico-química e composição fenólica

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Cr+3 distribution in Al1 and Al2 Sites of alexandrite (BeAl2O4: Cr3+) induced by annealing, investigated by optical spectroscopy

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

Synthesis and characterization of nanostructured TiO2-SnO2 composite

Nanostructured composites based on titanium dioxide have been studied in order to improve optical and photo-catalytic properties, as well as their performance in gas sensors. In this work, titanium and tin dioxides were simultaneously synthesized by the polyol method resulting in TiO2 platelet coated with SnO2 nanoparticles as was observed by scanning electron microscopy. The thermal analysis showed that the combined synthesis promotes more easily the crystallization of the TiO2 rutile phase. The composite obtained after heat treatment at 500 °C showed to be formed of almost only rutile phases of both oxides. The optical properties analyzed by UV-Vis spectroscopy showed that the combined oxides have higher absorbance, which reinforces a model found in the literature based on the flow of photo-generated electrons to the conduction band of SnO2 delaying the recombination of charges.

Síntese e caracterização de alvo de óxido de zinco dopado com alumínio

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Influência da deformação a frio na recristalização da liga Ti-30Ta para aplicações médicas

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Estudo da modificação da fotoluminescência em α-Bi2O3 após tratamento térmico assistido por pressão

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Alterações nuricionais em casca e polpa de cenoura decorrentes de diferentes métodos de cozimento

The aim of this study was to verify the carrot cooking most suitable method to minimize nutrient losses. Carrot peel slices were subjected to pre cooking tests that were initiated with 0.5 min of duration and then increased in 0.5 min successively. The carrot pieces texture was monitored during the pre tests so all would havethe same texture independent of the type of cooking. The degree of softennes was evaluated by pressuring the pieces between the toes. The carrot pulp and pell were subjected to four types of heat treatment (pressure, immersion, microwave, and steam), after that they were pounded with a food processor and stored at -18 ºC. The nutritional analyses were as follow: The evalu determination of proteins, lipids, fibers, sugars reducers, total of ascorbic acid content and minerals (iron, calcium, zinc, magnesium, potassium, phosphorus, and calcium). The analyses were accomplished with fresh carrot and after cooking with the different methods. The peel of the carrot presented as amounts of proteins, lipids, fibers percentages, sugars reducers, total and ascorbic acid content equivalent to the pulp. In addition, the minerals content was superior in the peel in relation to the pulp, presenting respective percentages of 38,10%, 95,12%, 47,04%, 58,88%, 70,27% and 21,27%. There were nutrient losses in relation to the raw vegetable, when the carrot pieces were submitted to the different cooking methods. The methods of steaming and microwave had lower nutritional losses.

Desenvolvimento e aceitabilidade de compota de figo convencional e diet

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

Estudo da influência do tratamento térmico a laser nas características dos aços avançados de alta resistência dual phase 600 e transformed induced plasticity 750

Pós-graduação em Engenharia Mecânica - FEG

Caracterização morfológica e cristalográfica da zircônia após desgaste com pedra diamantada e elaboração de um protocolo para tratamento térmico regenerativo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)