Usabilidade, percepção estética e força de preensão manual: influência no design ergonômico de instrumentos manuais : um estudo com tesouras de poda

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

Impact of inulin and okara on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product and probiotic survival under in vitro simulated gastrointestinal conditions

The effect of inulin and/or okara flour on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product (FSP) and on probiotic survival under in vitro simulated gastrointestinal conditions were investigated throughout 28 days of storage at 4 °C. Employing a 22 design, four FSP trials were produced from soymilk fermented with ABT-4 culture (La-5, Bb-12, and Streptococcus thermophilus): FSP (control); FSP-I (with inulin, 3 g/100 mL of soymilk); FSP-O (with okara, 5 g/100 mL); FSP-IO (with inulin + okara, ratio 3:5 g/100 mL). Probiotic viabilities ranged from 8 to 9 log cfu/g during the 28 days of storage, and inulin and/or okara flour did not affect the viability of La-5 and Bb-12. Bb-12 resistance to the artificial gastrointestinal juices was higher than for La-5, since the Bb-12 and La-5 populations decreased approximately 0.6 log cfu/g and 3.8 log cfu/g, respectively, throughout storage period. Even though the protective effect of inulin and/or okara flour on probiotic microorganisms was not significant, when compared to a fresh culture, the FSP matrix improved Bb-12 survival on day 1 of storage and may be considered a good vehicle for Bb-12 and could play an important role in probiotic protection against gastrointestinal juices. © 2013 Elsevier Ltd.

Diretrizes para o uso da gestão de design a partir de um diagnóstico setorial das microrregiões de Araçatuba e Birigui do Estado de São Paulo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Moda e Design Ergonômico: influência de variáveis biopsicossociais do climatério e da menopausa na percepção da usabilidade do vestuário feminino

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

O design e o produto: parâmetros projetuais para o planejamento de jogos geométricos pré-escolares

Educational games are responsible for part of the information assimilated by the child, because these games respect the individual learning time, enabling experimentation and, consequently, being an accessory to retain the acquired knowledge spontaneously. However, the analogy between stimulus and reception/result is not always the expected. On the one hand, there are the pedagogues, bearing the knowledge necessary to the children’s development. On the other hand, are the children, who cannot completely assimilate the concept, commonly because of lack of planning on the product. After all, the children become not interested in the game, without developing the expected cognitive abilities planned for the product. Whereas the importance of the games on children’s development, this work aimed to analyze and select educational games presented on the preschool, based on the language exploration from the Design’s knowledge and skills. Specifically, the research intends to investigate games targeted to stimulate geometric concepts, and so, to describe parameters that must be observed during the product planning.

Um estudo sobre o desenho aplicado ao design

Although technological development has created several tools and techniques of graphic representation, we highlight here the importance of the manual drawing abilities for the design creative process. Freehand drawing is used to facilitate the development of projects and show them more quickly and efficiently, and is an essential technique for any designer, regardless is informational, product or fashion designer.

A ornamentação contemporânea em arte e design: função estética, anagógica, terapêutica

Taking as a starting point the reflection on the ornament, is delineated an interpretative analysis of delimitation between art and design in the extent of the aesthetics. Presupposing the ornament as an elementary and universal form of the all aesthetics’ manifestations, trying to work, through recent contributions and in an unified way, concepts regarding the aesthetics in parallel with the phenomenon of the perception. The ornament as element previously “ordered” front to the organization need that the interpretation demands, it constitutes fertile philosophical instrument, for all the art forms and of design, which seeks to provide an aesthetic sensation. Returned to the thoughtful function, the ornament has as essential purpose to stimulate the aesthetic experimentation, capable to induce the perception to subtler states of conscience similar of to the ecstasy, where the spirit from whom contemplates, can live experiences of extreme freedom and intense pleasure. . Establishing semiotics foundations capable of evidencing a function anagogic-therapeutics in the action of conceiving and to meditating, alternately, an object with function strictly ornamental (aesthetics), also intending the reflection of moral stamp on the ornamental concept of the decency as conciliatory solution in the intersection between art and design, concerning the creativity of the formative process.

Procedimentos metodológicos em design gráfico voltados a jornais diários impressos: estudos e relatos de experiência

This paper summarizes a research that has been developed from the concern about a company’s strategic planning, once regarding the product development process and its methodological guidelines. Our goal was to check if there is an ideal methodology, peculiar to the graphic design, which could be applied to a printed newspaper condition. And then, we could deduce, according to the design practices in newspapers, its relevance. We did not intend to create a specific graphic design methodology for daily newspapers, nor the analysis of methods, but we wanted to emphasize that the familiarization with acknowledged methods in the field of visual communication, during the process of professional formation, might ease good choices in the work practice on design. The understanding of the gradual introduction of graphic design on printed daily newspapers brings about, thus, not only their visual improvement, but also allows that this kind of journalism (which depends on a graphic interface in order to make their product come true) reconsider the newspaper as a whole.

Origamic design: uma nova forma de desenvolver produtos

During a long time, origami was associated with decoration and craft production of ornaments and figures. However, in the end of 20th century, it began to be studied by mathematicians who were looking for interrelationships between this art and science. Through disciplines like geometry, trigonometry, calculation and linear algebra, they generated a set of axioms and theorems that became possible specific conversion of origami in computational geometry and the development of several softwares. Thus, origami began to be applied in engineering and design studies of innovative product and the term “origamics” was created to demonstrate its interdisciplinary nature. In this article will be presented some works exploring the constructive principles of origami to contribute with the diffusion of origamics. In this way more professionals will be able to understand the scientific and technological potential of this art.

Inovação e pesquisa em design nas universidades brasileiras

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Idosos e embalagens alimentares: avaliação do design ergonómico de informação

The packaging often presents faults that difficult the communication between product and consumer. The aim of this research is to study the interaction between a group of elderly people with five food packagings, that being illinterpreted, can bring them health problems. The results of this study evidence the importance of ergonomics in graphic design for food packaging.

Design emocional e análise observacional: inter-relações entre produto e usuário

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Design e semântica: investigação de técnicas estatísticas para auxílio no projeto de produto

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Production of alcoholic beverage from ginger: study of fermentation process and final product quality

Introduction: In Brazil part of the production of ginger is of inadequate quality for export. The production of spirit from felt-over rhizomes is an alternative of great interest to producers of these rhizomes. Aim: Aiming to increase the value of felt-over rhizomes, this work aimed to study the use of ginger as a raw material for alcoholic beverage production. It was evaluated the effect of fermentation conditions on the components of fermented alcoholic, as well as, the quality of alcoholic distilled beverage of ginger. Methods: Dehydrated ginger passed by enzymatic hydrolysis-saccharification processes. The hydrolysate obtained was analyzed for sugar profile in HPLC. The alcoholic fermentation process followed the central composite rotational design for three factors: fermentation temperature (23 to 37ºC), time of fermentation (17 to 33 h) and concentration of inoculum (0.22 to 3.00%). The fermented alcoholic obtained was analyzed in HPLC for the contents of ethanol, methanol, glycerol and residual sugars. The distillated alcoholic beverage of ginger was analyzed for ethanol, methanol, acetaldehyde, ethyl acetate and higher alcohols in the gas chromatography (GC). In addition, copper content and acidity were analyzed Results: Sugar profile of the ginger hydrolysate revealed the presence of 77.8% of glucose. Data analysis of fermentation process showed influence of temperature on ethanol and methanol content of the fermented alcoholic of ginger. Time of fermentation had effect on glycerol content. All parameters of process had influence on residual sugars contents. The HPLC analysis has shown presence of methanol, ethyl acetate, aldehyde, acids, higher alcohols and esters in distilled alcoholic beverage of ginger. Conclusion: Fermented alcoholic of ginger with higher levels of ethanol can be obtained under the conditions of 1.5% w/w of inoculum, 30°C of temperature and 24 hours of fermentation time. In this condition of fermentation process the beverage of ginger had good quality.

Design do vestuário infantil: as texturas como experiência tátil para crianças deficientes visuais

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)