Anomalias e números fermiônicos induzidos em grafeno com deformações

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Propriedades luminescentes de polioxometalato contendo európio(III) correlacionadas à sua conformação em sólido estendido e em filmes auto-organizados de Langmuir e Langmuir-Blodgett

Pós-graduação em Química - IQ

Produção de bebida mista de extrato hidrossolúvel de soja e suco de uva submetida a diferentes doses de radiação gama

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Carbendazim e modelos de biomembrana via filmes de Langmuir e Layer-by-Layer: mecanismos de interação e desenvolvimento de sensores

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Efeito dos parâmetros de retificação no acabamento superficial de cerâmicas aplicadas à biomateriais

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Efeito da altura do obstáculo na ultrapassagem de múltiplos obstáculos de idosos com doença de Parkinson

A doença de Parkinson (DP) acarreta em déficits sensoriais e comprometimentos motores, tornando mais desafiador a ultrapassagem de obstáculos. Tropeços durante a ultrapassagem de obstáculos é um dos principais motivos das quedas de idosos com DP. A presença de obstáculos durante o andar é comum no dia-a-dia das pessoas. Mudanças na altura dos obstáculos podem gerar instabilidade durante a ultrapassagem do obstáculo, o que aumenta o risco de contato com o obstáculo e, consequentemente, o risco de tropeços e quedas. Ainda, ambientes mais complexos, por exemplo, com mais de um obstáculo, aumentam a exigência dos sistemas sensorial, atencional e motor. Entretanto, até o momento, nenhum estudo analisou o andar de idosos com DP durante a ultrapassagem de mais de um obstáculo. O objetivo do presente estudo é investigar a influência da ultrapassagem de dois obstáculos nos parâmetros espaciais e temporais do andar de idosos com DP, considerando o efeito da altura do obstáculo (obstáculo baixo e alto). Participaram do estudo 20 idosos com DP com estágio da DP até 3 na escala de Hoehn & Yahr. Na realização da tarefa do andar, o idoso percorreu andando uma distância retilínea de 8 m sobre uma passarela com 0,79 m de largura. A instrução dada ao participante foi de realizar a tarefa de andar na sua velocidade preferida até o final da passarela. Cada participante realizou um total de 12 tentativas (3 tentativas para cada condição) nas seguintes condições: andar com ultrapassagem de um obstáculo de 5 cm; andar com ultrapassagem de um obstáculo de 15 cm; andar com ultrapassagem de dois obstáculos de 5 cm; andar com ultrapassagem de dois obstáculos de 15 cm. A ordem de apresentação dos blocos foi randomizadas entre os participantes. Os parâmetros espaçotemporais do andar foram coletados por meio do GAITRite® e um sistema optoeletrônico, com frequência de 100 Hz. Os parâmetros analisados foram comprimento (cm)...

Vibrações em sistemas bidimensionais

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Efeito do Ácido Ascórbico em melões 'Orange Flesh' minimamente processados

The aim of this work was to evaluate the application of different concentrations of ascorbic acid on Orange Flesh melon. Whole Melons were sanifi ed with 500 mg L-1 of sodium hypochlorite for 10 minutes and the cuts into cubes with 100 mg L-1 for 1 minute before being tested under different concentrations of ascorbic acid (0, 1, 2 and 3%) in immersion at room temperature for 10 minutes. After drainage, the cuts were packed in PET packages lined with polyethylene fi lm of 18 µm and stored at 5 ± 1°C and 85 ± 5% of RH for 8 days, being evaluated every 2 days. Physicochemical, microbiological and sensorial analyses were performed. The experimental design utilized for the experiment was the completely randomized in factorial scheme. Ten replicates were used for non-destructive analyses and 3 replicates were used for destructive ones. The application of ascorbic acid reduced the loss of mass; the fruits presented a low population of psychrotrophic bacterias, fi lamentous, fungi and yeasts, reduction of soluble solids, pH and fi rmness and, consequently, extended postharvest life of the fruits by 2 days. The appearance, fl avor and taste were also affected. The application of 1% of ascorbic acid was the best treatment for the fresh cuts “Orange Flesh” melons.

Avaliação microbiológica e sensorial do guacamole conservado pelo frio

Avocado (Persea americana Mill.) is a product grown in tropical and subtropical regions and from it we can extract products like guacamole which is highly consumed in the Mexican culinary. The most used varieties for guacamole are the Hass and Fuerte. The present research had as objective to evaluate the microbiological and sensorial quality of the guacamole conserved through cold with no addition of additives. The microbiological analyses have shown the product reached satisfactory results as for the analysis of total and thermoenduring coliform < 3,0 UFC/g, Salmonella absent in 25g, Staphylococcus aureus and Bacillus cereus < 100 UFC/g, presenting values within the patterns set by RDC of Anvisa 12 of January 2nd 2001. The analyses of mesophile bacteria and the counting of mold and yeast reached values between 102 and 104 UFC/g and the psychrotropic bactéria presented values < 100 UFC/g. The sensorial anlyses have shown that the polyethylene package isn't effective in keeping the analysed sensorial parameters. Although the polyethylene and nylon packages had better results, however they didn't differentiate themselves so as the vacuum use.

Estabilidade do guacamole refrigerado elaborado com abacate ‘hass’ e diferentes formulações

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

Caracterização química e sensorial de bebida mista de soja e uva

The aim of this study was to produce mix beverages of grape juice and soybean hydrosoluble extract (SHE) in laboratory scale. The raw materials were soybean (variety BRS 213), grape (species Vitis labrusca, variety Niagara Rosada), citric pectin, water and sugar. The mix beverage was produced with different proportions of SHE and grape juice (1:1; 1:1.5 and 1:2; respectively; m/m) and different soluble solids concentrations (10, 12 and 14 °Brix) obtained by adding granulated sugar (sucrose). Soybean hydrosoluble extract, grape juice and mix beverages were chemically analyzed (humidity, ash, protein, lipids, carbohydrate, reducing sugars, total reducing sugars, sucrose, titratable acidity and pH). The mix beverages were sensorial analyzed through the acceptance test (hedonic scale). The results of chemically analyzed were expressed as mean and standard deviation and the results of sensorial analyzed were submitted to variance analysis and the means were compared using the Tukey test at 5% of probability. The pH of mix beverages was lower than 3.9, without addition of acidulants. Sugar addition to mix beverages (10; 12 and 14ºBrix) increased the levels of soluble solids, total reducing sugar and carbohydrates, but it did not interfere in the reducing sugar concentration. The increased proportion of grape juice in mix beverages allowed observing the elevation of titratable acidity and reducing sugars levels, as well as the pH reduction. The increase of grape juice in mix beverage did not interfere in the acceptance of mix beverages. The more sweetened beverages were preferred by the sensory panel.

Estabilidade físico-química de um produto de abacate acondicionado em diferentes embalagens e conservado pelo frio

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Conservação de goiabas ‘Pedro Sato’ minimamente processadas e irradiadas

The aim of this study was to evaluate the effect of gamma irradiation associated with modified atmosphere in cold storage of guava ‘Pedro Sato’ minimally processed, checking their physical-chemical characteristics. Were used guavas from the region of Vista Alegre do Alto/São Paulo/Brazil. After harvest, fruits were immediately transported to the Fruit and Vegetables Laboratory from the Agroindustrial Management and Technology Department, Agronomic Sciences College - UNESP - Botucatu / SP, where they were kept at 10 ° C and 90-95% RH in cold storage, for 12 days. In the laboratory, fruits were selected by size and lack of defects in order to standardize the lot and then were cut into slices 0.5 cm thick. We used the completely randomized design, with factorial design 5 x 5, with three replications. The first factor consisted of the following effects: control 1 (without package or irradiation), control 2 (polystyrene package/PS + package low density polyethylene/LDPE and without irradiation), treatment 1 (PS + LDPE and 0.2 kGy ), treatment 2 (PS + LDPE and 0.6 kGy) and treatment 3 (PS + LDPE and 1.0 kGy). The second factor consisted of the evaluation periods: 0, 3, 6, 9 and 12 days. The analyses were: firmness, soluble solids (SS), titratable acidity (TA), maturity index, pH, breathing behavior. In the end of this work it was concluded that the lower dose of radiation associated with modified atmosphere promoted positive effect on physical-chemical characteristics of guava ‘Pedro Sato’, providing fruits with higher quality and durability, due to higher maintenance of pulp firmness, the highest pH and soluble solids obtained. Regarding the storage days, there were no beneficial effect of the treatments during storage, mainly due to the sensitivity of fruits submitted to gamma irradiation, where only the early days provided better values for the variables.

Expressão gênica diferencial em tecido muscular de bovinos Nelore divergentes para qualidade de carne

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

Obtenção de amido resistente por intercruzamento e por tratamento hidrotérmico, e sua incorporação em bolos

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)