Adição de óleo de Citrus sinensis na dieta de tilápia-do-Nilo: desempenho produtivo, perfil hematológico e atividade respiratória de leucócitos

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Politicas públicas para agricultura familiar: o caso do Programa de Aquisição de Alimentos (PAA) no estado de São Paulo, Brasil

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Qualidade microbiológica de alimentos servidos em restaurantes self-service

Collective food services have been increasing worldwide, and the self-service restaurant has been the current preference by consumers. Considering the importance of hygienic quality of food, the microbiological composition of ready-to-eat food was assessed. In the second semester of 2008, 20 samples of meals, mainly meat-based foods, were collected from different self-service restaurants in Araçatuba city, SP. Bacteriological analyses were performed following the conventional methodologies, and the results were compared with the standards established by the effective Brazilian legislation. Coliforms at 35ºC were detected in 90% of analyzed samples. Coliforms at 45°C were found in 55% of the samples and, among these, in 63.63%, the occurrence of Escherichia coli was confirmed. Coagulase-positive staphylococci were detected in 10% of samples and no sample showed Salmonella spp. or Bacillus cereus contamination. Sulfite reducing clostridia at 42o C were not investigated in this study. These findings indicate the need for a rigorous approach for improving the sanitary conditions during preparation and presentation of ready-to-eat food, as the consumption of contaminated products represents a potential risk to public health.

Reflexos do processamento de cana-de-açúcar bisada na qualidade do açúcar VHP

The aim of this study was to compare the quality of clarifi ed juice and VHP (Very High Purity) sugar produced from “bisada” sugarcane and an early maturation variety, at the beginning of harvest. The experiment was conducted at Usina São Martinho S/A, Pradópolis,SP (Brazil). The process of juice clarifi cation and sugar production was conducted at the Laboratory of Technology of Sugar and Alcohol in the College of Agricultural and Veterinary Sciences at the Universidade Estadual Paulista (FCAV/UNESP), Jaboticabal (SP). The experimental design was randomized, and two varieties were used: SP83-2847 (“bisada” sugarcane) and RB855156 (early maturation), with twelve replications for technological analysis and four replications for sugar production. The clarifi cation process and the clarifi ed juice was evaluated in terms of settling rates, volume of sludge that formed, total soluble solids, pH, turbidity, total phenolic compounds, starch and color. The sugar was characterized regarding the percentage of apparent sugar, color, total phenolic compounds, starch, fi lterability, humidity and safety factor. It was verifi ed that the processing of the juice clarifi cation was not affected by the processing of the “bisada” sugarcane. However, the clarifi ed juice from the SP83-2847 variety had a more intense color and a higher total soluble solids value. The sugar produced from the “bisada” sugarcane presented similar quality to the early maturation variety. It was concluded that the processing of “bisada” sugarcane at the start of the harvest did not affect the juice clarifi cation and resulted in VHP sugar of a quality similar to that of the early maturation variety.

Avaliação da composição química, proteólise e propriedades funcionais do queijo mussarela comercial com teor reduzido de gordura

Chemical composition, proteolysis and functional properties of commercial Mozzarella cheese with reduced fat content found in the market of Londrina – PR were evaluated. The cheeses were analyzed for chemical composition, meltability, free oil formation, and the indexes of extension and depth of proteolysis during 30, 45 and 60 days of storage at 5°C. The samples showed no significant difference in chemical composition. The fat content of all samples complied with current legislation regarding the minimum percentage (25%) of fat reduction. Among the three brands tested, the cheeses of brand C showed the highest depth index of proteolysis. In all chesses, the meltability has increased during storage period. The, the brand C had significantly higher (p <0.05) free oil content when compared to other brands tested.

Perfil socioeconômico e profissional de manipuladores de alimentos e o impacto positivo de um curso de capacitação em Boas Práticas de Fabricação

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Envelhecimento da cachaça sob circulação forçada e aeração

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

Períodos de adaptação de bovinos Nelore confinados a dietas de alto teor de concentrado

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

Efeito das fibras alimentares como substitutos de gordura em hambúrguer de carne bovina e paio

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Modificação de amido de mandioca com peróxido de hidrogênio e ácido lático em diferentes processos de secagem

The oxidized cassava starch is widely used in various industrial sectors, the major textile, paper and more recently by the food industry due to its characteristics, such as expansion property to baking. This study aimed to develop a modification of cassava starch by reaction with hydrogen peroxide and lactic acid, with two different types of drying, in the sun and in oven dried, in order to develop the expansion with increase of carboxyl groups and to evaluate differences between the types of drying and compare them with Expandex® starch and pre-gelatinized. The results indicated an increase in the rate of expansion of the modified starch dry in the sun, however the results of the content carboxylic groups haven't indicated the relationship with their rate expansion.

Postura de trabalho relacionada com as dores na coluna vertebral em trabalhadores de uma indústria de alimentos: estudo de caso

This study has as main objective to identify the complains occurrences about pain in the spine segments, that are related to work standing posture, adopted by the collaborators in the production section of a food industry, in the city of Marília São Paulo state. A descriptive research and studying case was made, using 30 employees as a sample. It was used as methodological procedure, a questionnaire to obtain information on professional and personal data, posture to remain standing, the most uncomfortable postures in the work environment (signed by the form of Ranney, 2000) and pain (pointed out by Corllet and Manenica Diagram, 1980). It was also used the Nordic questionnaire (Kuorioka et al.,1986), validated in the Brazilian culture by Barros e Alexandre (2003) and adapted for the study, the direct evaluation and, a direct observation was made in the production work, a posture analysis using the OWAS Method. It was noticed that the posture of standing up is adopted during work, and 73.3% of the people that was interviewed said that they felt tired in consequence of this posture, especially when associated with trunk twists, trunk inclination and elevation of their arms above their heads. Most complains regarding pain through their bodies, by Corllet e Manenica (1980) pointed to the lumbar region, followed in the dorsal area and legs and in the neck area, shoulders and right thigh. The adapted Nordic questionnaire reveled the lumbar area, in 10 interviewed people (33.3%) as the area mostaffected by musculoskeletal symptoms, next in the dorsal area, with five people interviewed (16.7%) and one of them (3.3%) felt pain in the cervical area, none reported pain in the hips area. The postural analysis was applied using OWAS method, and it was identified the postures that demanded more effort in the four levels of musculoskeletal injuries. As conclusion, the standing up posture and the asymmetric and incorrect movements are related to pain in the spine, mostly in the lumbar area.

Determinação do teor alcoólico da cachaça: uma abordagem das propriedades intensivas

The Resolution number 3 of the Câmara de Educação Básica (CEB)/Conselho Nacional de Educação (CNE), published in 1998, June 26 (BRASIL, 1998), which established the National Curriculum Guidelines for High School Education, emphasizes the interdisciplinarity, in its 8th Article. However, almost fourteen years later, the reality in most of our schools is the adoption of a merely disciplinary methodology, vis-à-vis the difficulty related to educational planning activities of this kind. In this paper, we present a proposal of an interdisciplinary experimental activity that addresses the concept of surface tension, connecting physicists and chemists. The idea is that students determine the alcohol content of “cachaça” and discuss the concepts of surface tension forces between equal molecules, similar and different.