Nanozeólitas como suportes sólidos para imobilização enzimática: Síntese, caracterização de complexos nanozeólitas/enzimas e sua aplicação como catalisadores heterogêneos para produção de biodiesel via rota etílica

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

Obtenção e caracterização de compósitos de benzoxazina/fibra de carbono

Pós-graduação em Engenharia Mecânica - FEG

Colostro e leite de éguas: análise mirobiológica e contagem de células somáticas

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Qualidade de cebola minimamente processada em diferentes tipos de cortes

The high perishability of the onion has limited its conservation period and caused great post-harvest losses. The need of consuming fresh products has led the market of minimally processed products to considerably rise. Cut operations during the minimal processing may not only cause important biochemical reactions in the onion tissues, but also affect its sensorial quality, resulting in a drastic reduction in the post-harvest life of the product. In this study the influence of different cut types was assessed on the quality of minimally processed onions. 'Baia Periforme'onions were transported to the laboratory, where they were selected, cleaned, classified, peeled, minimally processed into slices, grated and chopped, and subsequently sanitized for 10 minutes in sodium hypochlorite at 100 mg L-1. The product was kept on polystyrene trays covered with plastic film (PVC) as 80 g portions and conserved in a cold chamber at 5 +/- 1 degrees C and 85 +/- 5% RH, during 6 days. Physical, chemical and physico-chemical assays were carried out. Statistical design was completely randomized with 3 treatments and 3 replications (plot group) and 5 replicationss for the control group. For sensorial analysis (aspect and smell), 10 replications were used. To compare means, Tukey test at 5% significance was adopted. During the refrigerated conservation, sliced onions kept more stable levels of soluble solids, titratable acidity, total sugars, reducing and non-reducing sugars. The grated onion was superior considering the sensorial characteristics, indicating that the cut types interfered in these features and the grated onion was more accepted by evaluators.

Avaliação das condições bióticas e abióticas em um viveiro neotropical impactado

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Obtenção e caracterização de nanofibras eletrofiadas via solução de quitosana com e sem inclusão de hidroxiapatita

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Isoflavones supplementation of a probiotic soy product: effects on quality characteristics and isoflavones profile

The aim of the present study was to investigate the effect of isofl avones supplementation of a fermented soy product on its sensory acceptance, physicochemical properties and probiotic cell viable count. Additionally we also investigated the ability of the mixed starter cultures (Enterococcus faecium CRL 183 and Lactobacillus helveticus 416) to modify the isofl avones profi le of soy product during the fermentation process. Three products were analysed: soy product fermented with E. faecium CRL 183 and L. helveticus 416, isofl avonessupplemented soy product (fermented with E. faecium CRL 183 and L. helveticus 416; 50mg/100g, Isofl avin®, Galena, Brazil) and unfermented soy product. A panel of judges evaluated the acceptability of the samples on a nine point structured hedonic scale. The chemical composition namely fat, protein, ash and total carbohydrate contents, pH, enumeration of viable Lactobacillus spp. and Enterococcus spp. and quantifi cation of isofl avones using HPLC were investigated. All determinations were conducted after 7 days storage at 10°C. The sensorial acceptance was reduced in the isofl avones-supplemented soy product, but this effect was not signifi cant compared to the sample without isofl avones addition. Chemical composition did not differ (p<0.05) among the samples. Cell viable counts were reduced and total fermentation time was longer in the isofl avonessupplemented soy product, suggesting that the isofl avone addition could inhibit the starter cultures. However, all the products may be considered probiotic since they exhibited lactic acid bacterial populations varying from 2.3 x 109 up to 1.22 x 1010 CFU/mL. Fermentation of soymilk did not change the isofl avones profi le. In conclusion, it was possible to obtain a fermented soy product containing a high isofl avones concentration, adequate sensory and chemical characteristics and lactic acid bacterial viability suffi ciently high to characterize the product as a probiotic. The mixed starter culture was not able to convert the glycoside isofl avones into aglycone or produce equol during the fermented soy product processing.

Nanopartículas lipídicas como sistemas carreadores para ivermectina e metopreno visando aplicações em veterinária

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

Adubação potássica na produção e qualidade pós-colheita do rabanete

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

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)

Ação do ácido abscísico na cor das bagas, na qualidade e no armazenamento pós-colheita da uva Rubi

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

A comparative study of Odonata (Insecta) in aquatic ecosystems with distinct characteristics

The objective of this study was to compare the richness and density of Odonata larvae in four distinct environments: lotic with large pollutant loads, lotic with small pollutant loads, lentic disconnected from a river and lentic connected to a river, as well as to record the physical and chemical parameters of the water in the four environments. We identified a total of 1,302 Odonata larvae in the four habitats. The environmental variables measured were: dissolved oxygen, pH, conductivity, suspended matter, air and water temperature, precipitation, depth, and the biomass of the macrophytes. The lentic habitats exhibited a greater Odonata larvae density in relation to the lotic habitats, except during April and December of 2006. The Guareí River, however, presented an elevated conductivity, possibly because of a greater quantity of pollutants it received during the period between June and September of 2006, and it showed a higher density of Odonata larvae in comparison to the Paranapanema River. The temperature and the dissolved oxygen on the water surface were, respectively, greater and smaller in the lakes in comparison to the rivers. In spite of the Odonata density being higher in the lentic ecosystems in comparison to the lotic, the richness was not altered during the period studied. Nevertheless, the genera composition was distinct, showing that some taxa show a certain preference for certain types of ecosystems like Calopterygidae and Neogomphus, which were shown exclusively in the Paranapanema River.

Adição de maltodextrina e farelo de mandioca na formulação de sorvetes

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Abordagem alternativa para síntese de melanina

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Comparação das águas dos rios Jaguari e Atibaia na região de lançamento de efluente de indústria petroquímica

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)