oalib

Publish in OALib Journal

ISSN: 2333-9721

APC: Only $99

Submit

Search Results: 1 - 10 of 50 matches for " Juscelino; "
All listed articles are free for downloading (OA Articles)
Page 1 /50
Display every page Item
Difus?o do trabalho agrícola formal no Brasil e sua dinamica multiescalar
Bezerra, Juscelino Eudamidas;Elias, Denise;
Investigaciones geográficas , 2011,
Abstract: this paper aims to analyze the geographical dynamics of work from the spread of formal employment in the agricultural sector in northeast brazil. in recent years the region has had highlighted a growing movement to produce fruit for export, resulting in the promotion of important sociospatial transformations arising from the formation of a capitalist labor market. data about the in-crease in the number of formal jobs show the impact of fruit growing agribusiness in the establishment of a new social and territorial division of labor. however, our study draws attention to the existence of a framework dominated for the vulnerability of the labor market by the persistence of seasonality and precarious working conditions.
Difus o do trabalho agrícola formal no Brasil e sua dinamica multiescalar
Juscelino Eudamidas Bezerra,Denise Elias
Investigaciones geográficas , 2011,
Abstract: This paper aims to analyze the geographical dynamics of work from the spread of formal employment in the agricultural sector in Northeast Brazil. In recent years the region has had highlighted a growing movement to produce fruit for export, resulting in the promotion of important sociospatial transformations arising from the formation of a capitalist labor market. Data about the increase in the number of formal jobs show the impact of fruit growing agribusiness in the establishment of a new social and territorial division of labor. However, our study draws attention to the existence of a framework dominated for the vulnerability of the labor market by the persistence of seasonality and precarious working conditions.
Rotational Linear Weingarten Surfaces into the Euclidean Sphere
Abdênago Barros,Juscelino Silva,Paulo Sousa
Mathematics , 2010,
Abstract: The aim of this paper is to present a complete description of all rotational linear Weingarten surface into the Euclidean sphere S3. These surfaces are characterized by a linear relation aH+bK=c, where H and K stand for their mean and Gaussian curvatures, respectively, whereas a; b and c are real constants.
Indigestible starch associated to dietary fiber residues from cooked legume seeds consumed in venezuela
Pe?alver,Carolina; Herrera,Irma M; Tovar,Juscelino;
Interciencia , 2007,
Abstract: dietary fiber residues were prepared from the cooked seeds of eleven legume varieties, following the aoac enzymatic method. resistant starch associated to fiber, i.e. retrograded resistant starch (rs), was assessed after alkaline dispersion of the indigestible residues. all legumes contained significant amounts of rs, ranging between 3.0% (g per 100g cooked seed on dry matter basis) in red cowpeas and 7.2% in green peas. rs contents in the four common bean (phaseolus vulgaris) varieties analyzed fell within a narrow interval (5.1 to 6.7%). chick peas also exhibited substantial indigestible starch levels (6.7%). employing previously reported dietary fiber values, rs levels recorded for each legume were used to calculate starch-corrected insoluble dietary fiber. corrected figures were 11 to 38% lower than original values.
Influência do período de centrifuga??o na curva de reten??o de água em solos de Cerrado
Silva, Euzebio Medrado da;Azevedo, Juscelino Antonio de;
Pesquisa Agropecuária Brasileira , 2002, DOI: 10.1590/S0100-204X2002001000017
Abstract: the centrifugation time, necessary to the equilibrium of soil moisture, is a determinant factor for the precision of the soil-water retention curve. the objective of this work was to evaluate the effect of the centrifugation time on the soil-water retention curve of five soil-types from the cerrado region. the retention curves were adjusted using non-linear regression, with the sum of minimum square errors being used to evaluate the statistical differences among them. for each soil type, the obtained retention curves were presented as a family of curves to facilitate the visualization of differences among them. the results showed clearly that the time of centrifugation affects the retention curve, imposing a visible rotation on the curves, centered at the saturation point. using the technique of the inverse regression, it was possible to calculate the necessary time of centrifugation for each soil type, based on the 5% significance level and 90% confidence interval. for the studied soils, the time of centrifugation necessary for extracting water from the soil sample up to equilibrium, at each applied rotation, using the traditional method of soil-centrifugation for determining soil-water retention curve, has to be over 80 minutes.
A NATUREZA AMERICANA NAS OBRAS TURRIS BABEL E ARCA N E DO JESUíTA ATHANASIUS KIRCHER
Christian Fausto Moraes dos Santos,Juscelino Pereira Neto
Revista Brasileira de História das Religi?es , 2011,
Abstract: Foram vários os homens de letras vinculados a ordens religiosas que, na Europa do século XVII, se debru aram sobre quest es suscitadas com a descoberta do continente americano. Afinal, os ameríndios também descendiam de Ad o e Eva? Teria Noé aportado no Novo Mundo e deixado parte dos animais que transportava na Arca? Para analisarmos tais questionamentos elencamos duas obras do jesuíta alem o Athanasius Kircher que, no século XVII, publicou os livros Turris Babel e Arca N e. Neles, procurou explicar a origem dos homens e animais encontrados no Novo Mundo, baseando-se em uma inusitada interpreta o do Livro de Gênese. Por fim, pretendemos apontar, através das obras de Kircher como, neste período, institui es religiosas se ocupavam de temas relacionados ao estudo do mundo natural ao elaborarem modelos explicativos para origem da natureza americana, modelos estes fundamentados nos paradigmas de Ad o, Babel e Noé.
Influência do período de centrifuga o na curva de reten o de água em solos de Cerrado
Silva Euzebio Medrado da,Azevedo Juscelino Antonio de
Pesquisa Agropecuária Brasileira , 2002,
Abstract: O período de centrifuga o, necessário ao equilíbrio da umidade no solo, é fator determinante da precis o da curva de reten o de umidade. O objetivo deste trabalho foi avaliar o efeito do período de centrifuga o na curva de reten o de umidade em cinco tipos de solo da regi o do Cerrado. As curvas de reten o foram ajustadas por meio de regress o n o-linear, e a soma dos erros residuais do ajuste foi utilizada para avaliar as diferen as estatísticas entre elas, pelo teste da raz o de verossimilhan a. As curvas de reten o de umidade foram agrupadas em famílias de curvas, para cada tipo de solo, para facilitar a visualiza o das diferen as. Os resultados mostraram claramente que o período de centrifuga o afeta a curva de reten o, promovendo, assim, nítida rota o nas curvas em torno do ponto de satura o. Utilizando-se a técnica da regress o inversa, foi possível estabelecer o período de centrifuga o necessário ao equilíbrio da umidade, de cada tipo de solo, correspondente ao nível de significancia de 5%, no intervalo de confian a de 90%. Para os solos estudados, o período de centrifuga o necessário à extra o da água, em cada rota o aplicada, pelo método tradicional da centrífuga, deve ser superior a 80 minutos.
Digestibilidad in vitro del almidón en preparaciones cocidas y molidas de frijol (phaseolus vulgaris l.
Tovar,Juscelino; Fernández-Piedra,Mireya; Blanco-Metzler,Adriana;
Interciencia , 2005,
Abstract: in spite of the importance of legumes in latin american diets, nutritional features of carbohydrates in these seeds are scarcely known. the purpose of this study was to assess the in vitro digestibility of starch in cooked powdered black beans, a common type of product in mexico and central america. the properties of a commercial product were compared to those of an experimental material obtained by seed pressure cooking, milling and drum drying. available starch content varied between 29 and 35% (d.m.b.), whereas retrograded resistant starch (rs) levels ranged between 2.7 and 3.7%. the experimental product exhibited the highest rs values. both types of samples were slowly digested by a-amylase, in particular the commercial preparation, suggesting that these products may elicit low glycemic responses
Production and characterization of cassava (manihot esculenta crantz) flours using different thermal treatments
Pérez Sira,Elevina Eduviges; Lares Amaiz,Mary; González,Zurima; Tovar,Juscelino;
Interciencia , 2007,
Abstract: the aim of this study was to produce flours from the edible portion of cassava (manihot esculenta crantz) roots, treat them by heat in different forms (normal and pressure cooking, in limited and excess water conditions, and in the presence or absence of nacl) and characterize them in their chemical composition, physical and functional properties. the flour preparation procedure affected both the chemical composition and gelatinization profile. the control (raw flour) and heat-treated samples displayed a set-back reduction. pregelatinized flours showed decreased consistency and absorption indices, and augmented departure time, stability, tolerance index and time to breakdown values, as compared to control sample. these flours are suggested as potential ingredients in new or conventional product development.
Efecto de la extrusión sobre la biodisponibilidad de proteína y almidón en mezclas de harinas de maíz y frijol lima
Pérez-Navarrete,Cecilia; Betancur-Ancona,David; Casotto,Meris; Carmona,Andrés; Tovar,Juscelino;
Archivos Latinoamericanos de Nutrición , 2007,
Abstract: effect of extrusion on protein and starch bioavailability in corn and lima bean flour blends. extrusion is used to produce crunchy expanded foods, such as snacks. the nutritional impact of this process has not been studied sufficiently. in this study, in vitro and in vivo protein and starch bioavailability was evaluated in both raw and extruded corn (zea mays)(c) and lima bean (phaseolus lunatus)(b) flour blends, prepared in 75c/25b and 50c/ 50b (p/p) proportions. these were processed with a brabender extruder at 160°c, 100 rpm and 15.5% moisture content. proximate composition showed that in the extruded products protein and ash contents increased whereas the fat level decreased. in vitro protein digestibility was higher in the extrudates (82%) than in the raw flours (77%). potentially available starch and resistant starch contents decreased with extrusion. the in vitro assays indicated that extrusion improved protein and starch availability in the studied blends. in vivo bioavailability was evaluated using the rice weevil (sithophilus oryzae) as a biological model. the most descriptive biomarkers of the changes suggested by the in vivo tests were body protein content (increased by extrusion) and intestinal α-amylase activity (decreased by processing). overall, results suggest that extrusion notably increases the nutritional quality of corn and lima bean flour blends
Page 1 /50
Display every page Item


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