oalib

Publish in OALib Journal

ISSN: 2333-9721

APC: Only $99

Submit

Any time

2019 ( 13 )

2018 ( 20 )

2017 ( 19 )

2016 ( 19 )

Custom range...

Search Results: 1 - 10 of 8162 matches for " Rosane Freitas; "
All listed articles are free for downloading (OA Articles)
Page 1 /8162
Display every page Item
COLABORA O COM UNIVERSIDADE E AS ATIVIDADES PARA INOVA O DE EMPRESAS BRASILEIRAS
Rosane Argou Marques,Isabel Maria Bodas Freitas
Engevista , 2007,
Abstract: This paper aims at mapping university-industry collaboration in Brazil. Usingin-depth interviews to a sample of research groups at universities and at public researchorganizations, we find that collaboration with industry is mostly set to support thedevelopment of new products and processes, and to a lesser extent, training of firms’employees and the industrial use of university's infrastructures. University-industrycollaborative projects tend to be initiated by firms or by academic researchers, who cameout with a specific proposal for the improvement of processes or the market position of thefirm. Finally, academic researchers in Brazil seem to have a more entrepreneurial attitudetowards collaboration with industry than in developed countries.
Incidence and distribution of filamentous fungi during fermentation, drying and storage of coffee (Coffea arabica L.) beans
Silva, Cristina Ferreira;Batista, Luis Roberto;Schwan, Rosane Freitas;
Brazilian Journal of Microbiology , 2008, DOI: 10.1590/S1517-83822008000300022
Abstract: the objective of this work was to isolate and characterize filamentous fungi present in different stages of harvest, fermentation, drying and storage of coffee beans processed by natural method. the cherries were hand-picked and then placed on a cement drying platform where they remained until reached 11% of humidity. microbial counts were found in all samples during fermentation and drying of the coffee beans. counts of fungi in the coffee cherries collected from the tree (time 0) were around 1.5 x 103 cfu/g. this number increased slowly during the fermentation and drying reaching values of 2 x 105 cfu/g within 22 days of processing. two hundred and sixty three isolates of filamentous fungi were identified. the distribution of species during fermentation and drying was very varied while there was a predominance of aspergillus species during storage period. the genera found were pestalotia (4), paecelomyces (4), cladosporium (26), fusarium (34), penicillium (81) and aspergillus (112) and comprised 38 different species.
Acompanhamento do processo de fermenta??o para produ??o de cacha?a através de métodos microbiológicos e físico-químicos com diferentes isolados de Saccharomyces cerevisiae
Soares, Thaís Louise;Silva, Cristina Ferreira;Schwan, Rosane Freitas;
Ciência e Tecnologia de Alimentos , 2011, DOI: 10.1590/S0101-20612011000100027
Abstract: with the increasing demand from the consumer market for better quality products, constant improvement has been sought in cacha?a production since all stages of the fermented-distilled beverage production chain are important. the objective of this study was to follow the fermentation process for cacha?a production using different saccharomyces cerevisiae isolates from the quantification of secondary metabolites by gaseous chromatography. the process was followed from the inoculate preparation to the end of the fermentation process. the study was carried out at the federal university of lavras (ufla). eight saccharomyces cerevisiae isolates were used inoculated in sugar cane syrup, from which the samples were removed during the growth phase of the fed-batch and fermentation system. the samples were analyzed for flocculation rate, °brix, and superior alcohols. the evaluated parameters presented differences for each isolate. the best isolate for the cacha?a production was the isolate ufla ca116 since it presented a high number of live cells, greater flocculation rate, no 1-propanol, and 1.3 butanediol.
Metodologia para elabora??o de fermentado de cajá (Spondias mombin L.)
Dias, Disney Ribeiro;Schwan, Rosane Freitas;Lima, Luiz Carlos Oliveira;
Ciência e Tecnologia de Alimentos , 2003, DOI: 10.1590/S0101-20612003000300008
Abstract: the aim of this work was to define the methodology to produce and evaluate the acceptance of alcoholic beverage made from yellow mombin (spondias mombin) fruit pulp. the fruit pulp used was chemically characterised (sugars, acidity, pectin, vitamin c, pectinases, starch and phenols). the yellow mombin fruit pulp had its sugar content adjusted to 24°brix with a sucrose solution. the must was deacidified using caco3 until it reached ph value of 3.8 and then enzymatically treated with ultrazym afp-l (novo dk). sulphur dioxide, as potassium metabissulfite, was used as an inhibitor of bacterial growth and as an antioxidant. bentonite was also added to aid the must clarification. after these adjustments the must was inoculated with 107 cell/ml of saccharomyces cerevisiae wild type strain. the fermentation was carried out at 22°c for 10 days, with daily monitoring of brix and fermentation activity by the liberation of co2. at the end of the fermentation, the fermented must was stored at 10°c for 10 days and a first separation of the yeasts and solids particles was done. the second separation was done 30 days later, before the filtration. ethanol, glycerol, organic acids, higher alcohols, methanol, esters and acetaldehyde were analysed in the final product. there was a high concentration of higher alcohols, which are usually responsible for the flavour found in alcoholic beverages. the acceptance of the drink was tested with 45 non-experienced panellists using the hedonic scale (1-9). the beverage was well accepted and might be a good investiment for small or medium companies.
Truths and myths about the mushroom Agaricus blazei
Dias, Eustáquio Souza;Abe, Carlos;Schwan, Rosane Freitas;
Scientia Agricola , 2004, DOI: 10.1590/S0103-90162004000500014
Abstract: the mushroom agaricus blazei murrill was discovered in piedade, state of s?o paulo, brazil, and sent to japan to be studied for its medicinal properties. studies in guinea pigs revealed antitumor properties, triggering japanese importation of a. blazei from brazil. because of its high price on the international market, many companies and rural growers produce a. blazei as alternative crop to increase income, but because interest in this mushroom occurred suddenly there has not been enough time for the scientific community to investigate it and, technology used for its cultivation is still based on empirical rules. there are also some contradicting data regarding the classification of this mushroom, and its antitumor properties still need to be confirmed in humans.
Truths and myths about the mushroom Agaricus blazei
Dias Eustáquio Souza,Abe Carlos,Schwan Rosane Freitas
Scientia Agricola , 2004,
Abstract: The mushroom Agaricus blazei Murrill was discovered in Piedade, state of S o Paulo, Brazil, and sent to Japan to be studied for its medicinal properties. Studies in guinea pigs revealed antitumor properties, triggering Japanese importation of A. blazei from Brazil. Because of its high price on the international market, many companies and rural growers produce A. blazei as alternative crop to increase income, but because interest in this mushroom occurred suddenly there has not been enough time for the scientific community to investigate it and, technology used for its cultivation is still based on empirical rules. There are also some contradicting data regarding the classification of this mushroom, and its antitumor properties still need to be confirmed in humans.
Desmame e interrup o da ventila o mecanica
Rosane Goldwasser,Augusto Farias,Edna Estelita Freitas,Felipe Saddy
Jornal Brasileiro de Pneumologia , 2007, DOI: 10.1590/s1806-37132007000800008
Abstract:
Metodologia para elabora o de fermentado de cajá (Spondias mombin L.)
Dias Disney Ribeiro,Schwan Rosane Freitas,Lima Luiz Carlos Oliveira
Ciência e Tecnologia de Alimentos , 2003,
Abstract: Os objetivos deste trabalho foram a elabora o de um processo de fermenta o a partir do mosto de polpa de cajá, Spondias mombin, para a obten o de uma bebida alcoólica, bem como a avalia o da aceita o da mesma. As polpas das frutas utilizadas foram quimicamente analisadas (a úcares, acidez, pectina, vitamina C, pectinases, amido e fenólicos). A polpa de cajá foi chaptalizada a 24degreesBrix, constituindo 20L de mosto. O mosto foi desacidificado, com CaCO3, a pH 3,8, para ser submetido ao tratamento enzimático com UltrazymR AFP-L (Novo DK). Foi utilizado SO2 como agente inibidor do crescimento bacteriano e como antioxidante. O mosto foi clarificado com bentonite. Posteriormente, o mosto foi inoculado com Saccharomyces cerevisiae tipo selvagem na concentra o de 10(7) células/mL. A fermenta o foi conduzida a 22degreesC durante 10 dias, com acompanhamento diário do grau Brix e da atividade fermentativa pela libera o de CO2. Ao final da fermenta o, o mosto foi armazenado a 10degreesC por 10 dias e foi feita a primeira trasfega. A segunda trasfega ocorreu 30 dias após a primeira, antes da filtra o. Na bebida elaborada foram feitas análises de etanol, glicerol, ácidos organicos, álcoois superiores, metanol, ésteres e acetaldeído. Observou-se alta concentra o de álcoois superiores, os quais s o normalmente responsáveis pela forma o do sabor e aroma em bebidas alcóolicas. A aceita o da bebida foi avaliada por 45 provadores n o treinados, utilizando-se escala hed nica de 9 pontos. Os dados mostraram que o fermentado de cajá foi bem aceito, podendo ser uma nova fonte de investimento para indústrias ou pequenos produtores.
Providing an Extension of the SCORM Standard to Support the Educational Contents Project for t-Learning  [PDF]
Francisco Miguel da Silva, Francisco Milton Mendes Neto, Aquiles Medeiros Filgueira Burlamaqui, Karla Rosane do Amaral Demoly, Jo?o Phellipe de Freitas Pinto
Creative Education (CE) , 2015, DOI: 10.4236/ce.2015.611118
Abstract: Nowadays, the Interactive Digital Television (iDTV) has promoted and increased the communication and interaction for knowledge, entertainment and recreation in Distance Education. The t-Learning has been used as a new way of teaching and learning in the context of Learning Objects (LOs) assisting in electronic courses’ development. With the fast e-Learning progress, some efforts to standardization have appeared enabling the educational contents’ reusability and interoperability among systems. The most used standard is the Sharable Content Object Reference Model (SCORM). Therefore, this work is presenting the T-SCORM extension, which is aiming to adapt to the SCORM, thus improving the search and navigation of LOs with educational content for t-Learning. That will be done through an authoring tool named T-SCORM ADAPTER, and the final results will be showed in the application named T-SCORM-Moodle.
Inibi??o in vitro de fungos toxigênicos por Pichia sp. e Debaryomyces sp. isoladas de frutos de café (Coffea arabica)
Ramos, Darlê Martins Barros;Silva, Cristina Ferreira;Batista, Luís Roberto;Schwan, Rosane Freitas;
Acta Scientiarum. Agronomy , 2010, DOI: 10.4025/actasciagron.v32i3.3361
Abstract: coffee is a national product with great importance for the brazilian economy. the excessive use of pesticides led to research for alternative forms, such as biological control. the objective of this work was to assess the potential antagonistic effect of yeast in dual-culture with filamentous fungi. isolates of debaryomyces hansenii (uflacf 889 and uflacf 847) and pichia anomala (uflacf 710 and uflacf 951) species were inoculated (103 to 106 células ml-1) with three species of filamentous fungi, aspergillus ochraceus, a. parasiticus and penicillium roqueforti (103 to 106 spores ml-1). the assessment of mycelial growth and counting of spores was done for 21 days. it was observed that the isolated ufla cf 889 attained, on average, the greatest inhibitory effect on the spore production of a. ochraceus (inhibition of 82%) and p. roqueforti (74%). the isolated ufla cf 710 inhibited the spore production, on average, 60 and 75.6% of a. ochraceus and p. roqueforti, respectively. the fungus a. parasiticus was the most resistant to inhibition by yeasts. the mycelial growth was not inhibited by the presence of yeast in dual-culture. it could be concluded that yeast in dual-cultiure with filamentous fungi were able to inhibit the production of spores and potentially reduce the spread of this fungus during coffee processing.
Page 1 /8162
Display every page Item


Home
Copyright © 2008-2017 Open Access Library. All rights reserved.