A5101680463- Sugarcane Cultivation and Processing
- Agricultural and Food Sciences
- Natural Products and Biological Research
- Biofuel production and bioconversion
- Sensory Analysis and Statistical Methods
- Education and Digital Technologies
- Seed Germination and Physiology
- Banana Cultivation and Research
- Chemistry Education and Research
- Food Safety and Hygiene
- Growth and nutrition in plants
- Allelopathy and phytotoxic interactions
- Wildlife-Road Interactions and Conservation
- Postharvest Quality and Shelf Life Management
- Environmental Sustainability and Education
- Educational Games and Gamification
- Meat and Animal Product Quality
- Consumer Attitudes and Food Labeling
- Enzyme Production and Characterization
- Food composition and properties
- Rural Development and Agriculture
- Education during COVID-19 pandemic
- Fish biology, ecology, and behavior
- Insect Pest Control Strategies
- Seed and Plant Biochemistry
Universidade Federal de São Carlos
2015-2024
Anhanguera (Brazil)
2022
Division of Undergraduate Education
2022
Centro Universitario de Araras Dr Edmunso Ulson
2012-2018
A aguardente de cana-de-açúcar ou cachaça é muito apreciada por seu aroma e sabor característico, que podem melhorar pelo envelhecimento em barris madeira. Durante o muitas transformações ocorrem alguns compostos novos ser incorporados formados, enquanto outros desaparecem. Este estudo teve como objetivo avaliar os efeitos da madeira sobre a qualidade composição química quando envelhecida carvalho. Doze amostras aguardentes foram armazenadas carvalho recipientes vidro, sob as mesmas...
Agriculture, urbanization, and industrialization are some of the anthropogenic activities that constantly generate negative impacts on natural environments.Part this degradation directly affects aquatic systems.This study aimed to evaluate visual characteristics Araras Stream, located in municipality Araras, São Paulo state, Brazil.Data was collected at six different assessment sites along river both rural urban areas.The evaluation used a Rapid Habitat Diversity Assessment (RHDA) protocol...
ABSTRACT: The harmful effects caused by the use of toxic substances in agriculture have led to development alternative solutions, and researchers focused on understanding effectiveness potential plant extracts agriculture. aim this systematic review was understand situation research scientific dissemination, as well how current science has approached agriculture, especially seed applications. There is demonstrated a high number publications over last ten years, years 2018, 2019 2020, Brazil...
Este trabalho teve como objetivos analisar parâmetros microbiológicos e físico-químicos de 31 marcas açúcares mascavos. Foram realizadas as análises microbiológicas (bactérias mesófilas totais, bolores eleveduras, coliformes Escherichia coli Salmonella) físico-químicas (polarização, umidade, cinzas condutimétricas, cor ICUMSA, açúcar redutor, redutor total pH). Os resultados indicaram que houve acima do limite of “National Food Canners and Processors” apenas para bactérias totais. A...
The lack of standardization in the processing brown sugar reflects its physicochemical and sensory quality and, consequently, harms small producers cottage industries products commercialization. In this context, work aimed to study influence variables – period year, variety cane, pH final temperature juice cooking on acquisition a product that is acceptable according requisites. parameters sugars best classified presented neutral (7.0) finalization at 118 oC for both varieties, late period....
The commercial release of genetically modified organisms requires the prior environmental and human/animal health risk assessment. In Brazil, National Biosafety Authority (CTNBio) demands to survey area natural occurrence wild relatives GMO in Brazilian ecosystems evaluate possibility introgressive hybridization between sexually compatible species. Modern sugarcane cultivars, focus this study, derive from a series backcrossing events among Saccharum so-called "Saccharum broad sense" includes...
This study verified the effect of spontaneous fermentation/natural ferment (NF) on chemo-sensory quality cachaça, comparing to commercial (CF). The ageing (maturation) was also analysed in beverage. Microbiological analysis (plating selective media for total/wild yeast and bacteria counting) physico-chemical (pH, acidity soluble solids) were performed samples must collected during three cycles fermentation a semi-industrial scale. Samples cachaça stored 5-L oak containers 45 days,...
Polpas e mix de açaí (Euterpe oleracea Mart) congeladas comercializadas na região São Carlos, SP foramanalisadas quanto às características microbiológicas físico-químicas. Nas amostras sob congelamentodurante 0, 3, 6 9 meses foram investigadas a contaminação Salmonella, coliformes totais fecais. Osparâmetros físico-químicos avaliados lipídeos totais, pH, umidade, cinzas, proteínas, sólidos totais,açúcares redutores não redutores. Todas as diferentes marcas tempo armazenamentoinvestigadas...
Food and nutrition are basic requirements for the promotion protection of health. In addition to ensuring availability calories consumption, it is necessary improve access variety nutrients offered population. The consumption brown sugar inserts into feeding, once produced only by evaporation existing water in sugarcane broth, thus maintaining all original constituents plant. To evaluate influence organic conventional fertilization nutritional quality sugars, a test was conducted with six...
ABSTRACT: Plant extracts effects have been regarded and proven in researches under different applications agriculture, including seed treatment. The plant effectiveness is attributed to the presence of certain classes compounds; therefore, studies that aim identify quantify these composites, which are present used important, as well This research aimed understand describe through a systematic review, what were main carried approaches, identified compounds with agriculture period 2015 2020...
O objetivo deste trabalho foi avaliar as características sensoriais e a preferência de 29 marcas açúcar mascavo disponíveis no mercado.Para tal utilizada Análise Descritiva Quantitativa (ADQ) com 12 provadores treinados e, para o teste preferência, 30 consumidores do produto avaliaram amostras em escala hedônica sete pontos.Os dados obtidos foram analisados através da análise variância Tukey, checar diferenças entre médias (p ≤ 0,05), bem como por dos Componentes Principais (ACP) Cluster.Os...
Resumo No Brasil, o açúcar mascavo possui apenas valor de polarização como padrão qualidade exigido em legislação própria; entretanto, este (90% polarização) não representa a realidade dos produtos encontrados à venda nos mercados. Além disso, procedimentos adição bruto alta (VHP) têm se tornado frequentes, uma vez que esta ação altera final do produto e seu processamento. É essencial, portanto, elaboração novos padrões serem exigidos para mascavo. Avaliou-se, neste trabalho, produzido sem...
The aim of this study was to obtain information about the physicochemical and sensorial characteristics sugarcane syrup. Fifteen brands were evaluated for pH, acidity, soluble solids, viscosity, moisture, total reducing sugars, ashes instrumental color. Five sensory characteristics, preference purchase intention. data by Variance Analysis Tukey's test (p≤0.05) Friedman (p≤0.05), respectively. Results showed following average values 4.7 pH; 0.70% acidity; 78.7 ° Brix solids; 116 St viscosity;...
Estudos indicam que o desperdício alimentar no Brasil chega a 26 milhões de toneladas ao ano, podendo cerca 35 pessoas, sendo 60% do lixo urbano gerado é origem
O melado como grande parte dos subprodutos de cana açúcar é produzido maneira artesanal, o que prejudica seu controle qualidade e vida prateleira. Este trabalho teve objetivos analisar as características físico-químicas sensoriais melados produzidos por inversão: enzimática (A), ácida (B C), natural (D), sem inversão (E) comercial (F). Os parâmetros físico-químicos analisados incluíram cinzas, redutor, redutor total, pH, acidez sólidos solúveis. Para análise sensorial realizou-se uma analise...
A large amount of information about consumer profile can be obtained when consumption habits are observed. Thus, the aim this work was to identify consumers and their in relation quinoa amaranth Brazil. Data were collected through an online questionnaire survey method, covering aspects such as profile, knowledge amaranth, diet diversification, packaging preferences. Within two months, 520 responses obtained. Around 90% participants knew 43% amaranth. High nutritional quality diversification...
Sugarcane syrup derived from evaporating sugarcane juice serves as both a self-consumed product and dietary supplement. It retains nutrients in juice, especially minerals nutritional compounds resistant to cooking processes. This study evaluated the mineral content of Brazilian by using Inductively Coupled Plasma Optical Emission Spectrometry. The was found have high concentrations potassium, magnesium, calcium, phosphorus (340, 57, 49, 48 mg 100 g-1, respectively). Although qualitative...
No presente estudo foram avaliados os parâmetros físico-químicos e sensoriais de oito marcas queijoMozarela búfala, analisando-se teores umidade, extrato seco total, lipídios, lipídios no extratoseco, proteínas, proteínas seco, cinzas, carboidratos, pH, digestibilidade in vitro eβ-caroteno. Realizou-se a análise instrumental da cor por meio colorímetro Kônica Minolta CR 400.Sob o aspecto sensorial, feitos testes ordenação (branco claro – escuro), maciez (menos –mais), efetuados 30...