Áreas verdes públicas: a construção do conceito e a análise geográfica desses espaços no ambiente urbano

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Avaliação da indexação em bibliotecas universitárias: uma aplicação em catálogos online

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

Indicadores de impacto, visibilidade e colaboração para a produção científica da Pós-graduação brasileira: um estudo nos programas de excelência na área de Zootecnia

Pós-graduação em Ciência da Informação - FFC

Desenvolvimento de barra alimentícia adicionada de café: estudo de marketing

The consumption of snack bars is based especially on the demand for practical and nutritious food. Coffee is highlighted for being appreciated and consumed worldwide, presenting elevated antioxidant activity, in addition to peculiar sensorial attributes. Therefore, it has great potential for use in many formulations. However, the success in the acceptance of a new product also derives from adequate marketing strategies. In this context, the present study aimed at evaluating the feasibility of introducing to the market a snack bar added with coffee, by means of sensorial acceptance and purchase intent of the consumers, in addition to identifying the best concept and the possible market segments. This work was a qualitative, by means of a focus group (content analysis), and quantitative research, by means of sensorial analysis and structures questionnaires (descriptive – frequency distribution, arithmetic mean, crosstabs and t test – and multivariate – cluster and discriminate analysis - statistical techniques). With the results, we showed that the main aspects considered by the consumers regarding the snack bar added with coffee. According to the qualitative evaluation, the consumer prefers packaging with matte colors ranging in the tones related to the coffee grain. The analysis of the quantitative data allows us to infer that the evaluations of the product regarding overall impression, purchase intent, preference and expectation before and after consuming the product are better for packaging containing the information “special coffee flavor – 100% arabic”. Regarding market segment, it was possible to conclude that, of the three extracted groups, the group of “healthy and conscious consumers” was the segment with higher potential for exploitation regarding purchase and consumption of the snack bar added with coffee.

Síntese e caracterização so polímero supramolecular à base de óleo de semente de mamão (Carica papaya L.) maleinizado-meglumina

Pós-graduação em Química - IQ

TV digital: propostas para desenvolvimento de conteúdos em animação para o ensino de ciências

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Selênio em tilápia do Nilo utilizando eletroforese em gel e espectrometria atômica

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

Avaliação do laser de erbio na infiltração marginal em cicatrículas e fissuras oclusais após selamento

Pós-graduação em Ciência Odontólogica - FOA

Rendimentos de carcaça, cortes comerciais e não-componentes da carcaça de cordeiros Santa Inês alimentados com feno de erva-sal e concentrado

This work aimed to evaluate the carcass yields, commercial cuts and non-carcass components of Santa Inês lambs fed with 30, 40, 50 or 60% of oldman saltbush hay with concentrated. Were used 32 castrated lambs at 8 months old and initial body weight of 22 + 1.97kg, housed individually and slaughtered after 60 days of feedlot. The weights of hot and cold carcass decreased linearly with the inclusion of saltbush hay in the diet, however, there was no effect for true carcass yield and commercial cuts: shoulder (19.26%), neck (8.52%) ribs (26.57%) and leg (33.88%). There was a linear decrease for ribeye area and fat thickness when the level of hay in the diet increased. The weights and yields of skin, liver, heart, kidneys with perirenal fat, omental and mesenteric fats decreased linearly with the inclusion of hay in the diet, while the content (%) of gastrointestinal tract increased. The increased proportion of saltbush hay in the diet of lambs provided adequate true carcass yield and commercial cuts, however, reduces the ribeye area and fat thickness, important measurements in the qualitative evaluation of the lamb's carcass.

Categorias e mecanismos de resistência de genótipos de couve A Spodoptera frugiperda (J. E. Smith, 1797) (Lepidoptera: Noctuidae)

Pós-graduação em Agronomia (Entomologia Agrícola) - FCAV

Comparison surface characteristics and chemical composition of conventional metallic and Nickel-Free brackets

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

Análise das propriedades da madeira de estrutura de telhado após a ocorrência de um incêndio

The present study evaluated the mechanical properties of pieces of wood coming from the roof structure of a residence subject fire in the rural area of Itapeva/SP. The structure was built 25 years ago using wooden beams of the species Guarucaia (Peltophorum vogelianum), where the specimens were removed. The research methodology included qualitative evaluation of the samples, estimating the layer pyrolysis and carbonization of the wood, measuring of density and mechanical tests of compression parallel to grain, tension parallel to grain and shear. The mechanical properties of wood were analytically correlated with the layers carbonization and pyrolysis that are influenced by the temperature and time of fire; these values were estimated at 1000 °C and two hours for the case in question. The results indicate that the strength properties of degraded wood are different from a healthy wood. The level of thermodegradation, in general, can be measured by density, result in weight loss due to decomposition of the wooden components.

Produção de ácidos orgânicos por cepas leveduras assimiladoras de xilose

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

The effect of power-ultrasound on the pretreatment of acidified aqueous solutions of banana flower-stalk: Structural, chemical and statistical analysis

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Estudo avaliativo do Programa Institucional de Bolsas de Iniciação à Docência (PIBID) na formação de professores de química na UNESP

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)