Die Dickenschwankungen des Kopfhaar desgesunden und Kranken Menschen

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Avaliação de banana-passa obtida de frutos de diferentes genótipos de bananeira.

A industrialização pode ser uma opção para o aproveitamento de excedentes de produção e de frutos com aparência comprometida para consumo in natura, proporcionando aumento da vida-de-prateleira e agregação de valor ao produto. Frutos de diferentes variedades de bananeira (Musa spp.), obtidas em programas de melhoramento genético, podem apresentar características diferenciadas no que se refere à adequação à determinada forma de processamento. O presente trabalho teve o objetivo de avaliar o produto banana-passa obtido a partir de frutos de diferentes genótipos de bananeira: ?Caipira?; ?Nanica?; ?Pacovan? e seus híbridos PV03-44 e PV03-76; ?Prata Anã? e seus híbridos ?FHIA-18?, ?Pioneira? e ?Prata Graúda?. O processamento da banana-passa incluiu a aplicação de um tratamento antioxidante, contendo ácido ascórbico (0,25%) e ácido cítrico (0,30%), e uma desidratação osmótica, com sacarose (40%, a 70°C). A desidratação foi completada em secador de cabine com circulação forçada de ar. Os produtos obtidos foram avaliados quanto a aspectos físicos, físico-químicos, químicos e sensoriais. O maior rendimento de produção foi obtido utilizando-se a cultivar Pacovan. As bananas-passa tiveram boa aceitação sensorial, com médias superiores a 6 para os atributos aparência, cor, aroma, sabor e textura. A ?Pioneira? foi o genótipo com maior aceitação sensorial

Sensory acceptance of mixed nectar of papaya, passion fruit and acerola.

Nectares are beverages formulated with the juice or pulp of one or more fruits, plus water and sugar in concentrations resulting in a "ready-to-drink" product. Recently, the market for such products has greatly expanded. Fruit mixesent a series of advantages, such as the combination of different aromas and flavores and the sum of their nutritional components. The objective of this work was to develop a nectar based on papaya pulp and passion fruit juice, enriched with the vitamin C present in acerola pulp, optimizing the formulation using sensory consumer tests and a response surface statistical methodology. Eleven formulations were prepared using different concentrations of papaya pulp and passion fruit juice and sucrose, and maintaining the concentration of acerola pulp constant. The sensory tests were carried out with 22 nontrained panelists using a structured 9-point hedonic scale to evaluate overall acceptance. The acceptance means were submitted to regression analysis, by first calculating a polynomial quadratic equation. A predictive model was adjusted considering only those parameters where P[<,=]0.05, and a response surface was generated. The overall acceptance of nectars of different formulations varied from 5 ("neither liked nor disliked") to more than 7 ("liked moderately"), showig that some products can be considered adequate to consumers, like the nectar produced with 37.5% papaya pulp, 7.5% passion fruit juice, and 5.0% acerola pulp, added of 15% sucrose. A quadratic predictive overall acceptance model, with a regression coefficient of 0.97 was obtained. The sensory acceptance of nectares was positively affected by increases in the concentrations of papaya pulp and of sucrose. Thus, some products presented good sensory acceptance suggesting commercial potencial

The Cosmic Infrared Background Experiment (CIBER): Instrumentation and First Results

Ultraviolet emission from the first generation of stars in the Universe ionized the intergalactic medium in a process which was completed by z similar to 6; the wavelength of these photons has been redshifted by (1 + z) into the near infrared today and can be measured using instruments situated above the Earth's atmosphere. First flying in February 2009, the Cosmic Infrared Background ExpeRiment (CIBER) comprises four instruments housed in a single reusable sounding rocket borne payload. CIBER will measure spatial anisotropies in the extragalactic IR background caused by cosmological structure from the epoch of reionization using two broadband imaging instruments, make a detailed characterization of the spectral shape of the IR background using a low resolution spectrometer, and measure the absolute brightness of the Zodiacal light foreground with a high resolution spectrometer in each of our six science fields. The scientific motivation for CIBER and details of its first and second flight instrumentation will be discussed. First flight results on the color of the zodiacal light around 1 mu m and plans for the future will also be presented

Observations of the Near-infrared Spectrum of the Zodiacal Light with CIBER

Interplanetary dust (IPD) scatters solar radiation which results in the zodiacal light that dominates the celestial diffuse brightness at optical and near-infrared wavelengths. Both asteroid collisions and cometary ejections produce the IPD, but the relative contribution from these two sources is still unknown. The low resolution spectrometer (LRS) onboard the Cosmic Infrared Background ExpeRiment (CIBER) observed the astrophysical sky spectrum between 0.75 and 2.1 μm over a wide range of ecliptic latitude. The resulting zodiacal light spectrum is redder than the solar spectrum, and shows a broad absorption feature, previously unreported, at approximately 0.9 μm, suggesting the existence of silicates in the IPD material. The spectral shape of the zodiacal light is isotropic at all ecliptic latitudes within the measurement error. The zodiacal light spectrum, including the extended wavelength range to 2.5 μm using Infrared Telescope in Space (IRTS) data, is qualitatively similar to the reflectance of S-type asteroids. This result can be explained by the proximity of S-type asteroidal dust to Earth's orbit, and the relatively high albedo of asteroidal dust compared with cometary dust

Grupo de caixas Embrapa para comercialização de hortaliças e frutas.

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Estabilidade de barra de cereais adicionada de albedo de maracujá.

As barras de cereais foram introduzidas há mais de uma década como uma alternativa saudável de produto de confeitaria. Inicialmente, os principais ingredientes eram os cereais, frutas e nozes e, atualmente, há uma diversidade de ingredientes utilizados. As fibras estão presentes nessas barras, sendo o albedo de maracujá, tratado para a eliminação de compostos cianogênicos, um potencial ingrediente, fonte de pectina, fibra solúvel, e fibras insolúveis. O objetivo deste trabalho foi avaliar a estabilidade de barras de cereais formuladas com albedo de maracujá amarelo. O processamento das barras foi manual, por mistura, deposição, laminação e embalagem (laminada - poliéster 17,0 g/m², metalização 0,1 g/m², polietileno 35 g/m²)