Química e sociedade em livros universitários de química geral

Abstract

Agradeço primeiramente ao meu orientador, Prof. Dr. Paulo Alves Porto, por sua dedicação, paciência e por me mostrar uma área que eu não tinha estudado antes em profundidade, que é a filosofia da química. Obrigada por tudo! Aproveito para agradecer à Profª. Drª. Paola Corio pelo carinho! Obrigada à Profª. Drª. Daisy de Brito Rezende, por me ensinar a pensar logicamente, não me fechar dentro da minha própria cabeça, a questionar meus pensamentos e a enfrentar os meus problemas. Agradeço ao Prof. Dr. Flavio Antonio Maximiano, pelas dicas, pela ajuda neste trabalho e pela disposição. Obrigada à minha família, por tudo que fizeram por mim, não tenho palavras para agradecer a cada um de vocês (obrigada, Paula!). Obrigada ao meu marido, Danilo Martins de Araujo, pelo carinho, amor, apoio e principalmente, incentivo e por me mostrar que tenho um longo caminho pela frente.

Influence of passion fruit juice on colour stability and sensory acceptability of non-sugar Yacon-based pastes

“…Browning could be visualized by the reduction of L*, increase of a* and decrease of b* coordinate values (Cabello, 2005). As previously stated, yacon tubers contain chlorogenic acid and L-tryptophan, which are substrates used by PPO enzymes to produce melanin (Yan et al, 1999), which dark compounds that negatively affect the sensory acceptance of fruit products (Araújo, 2004). The final a* coordinate ranged from -1.00 to 9.37 for all the treatments, whereas the b* coordinate ranged from 5.60 to 40.72, which indicated that the T6, T7, T8, and T10 treatments presented higher values relative to the other ones.…”

“…It also contains chlorogenic acid, ferulic acid, and caffeic acid (Simonovska et al, 2003), which make the tubers susceptible to enzymatic browning reactions caused by polyphenol oxidases (PPOs) (Yoshida et al, 2002). To inhibit these reactions, PPOs are inactivated by the heat or by the use of reducing agents, such as sulphites and organic acids (ascorbic, malic, citric acids) (Yan et al, 1999;Araújo, 2004). PPOs catalyze the oxidation of o-phenolic substrates to o-quinones, which are subsequently polymerized to dark-colored pigments.…”

Analysis of type 2 diabetes mellitus and arterial hypertension content in exercise physiology textbooks

“…To the best of our knowledge, the contents of exercise physiology textbooks have not been evaluated. Furthermore, only one study was identified in which any textbook devoted to higher education was assessed (3). Therefore, the objective of the present study was to analyze T2DM and arterial hypertension contents in exercise physiology textbooks available in Brazil and compare these contents with the scientific information present in the ACSM position stands.…”