{"id":3336,"date":"2021-02-04T01:38:05","date_gmt":"2021-02-04T01:38:05","guid":{"rendered":"http:\/\/cursos.ufrrj.br\/posgraduacao\/ppgcta\/?page_id=3336"},"modified":"2025-06-03T14:32:49","modified_gmt":"2025-06-03T14:32:49","slug":"dissertacoes","status":"publish","type":"page","link":"https:\/\/cursos.ufrrj.br\/posgraduacao\/ppgcta\/dissertacoes\/","title":{"rendered":""},"content":{"rendered":"
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DISSERTA\u00c7\u00d5ES<\/strong><\/span><\/h1>\n

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Clique aqui<\/strong><\/a> para acessar os arquivos diretamente da Biblioteca Digital de Disserta\u00e7\u00f5es e Teses da UFRRJ.<\/p>\n

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2025<\/h1>\n

QUALIDADE, COMPOSI\u00c7\u00c3O E ASPECTOS SENSORIAIS DO LEITE PRODUZIDO EM SEROP\u00c9DICA, RJ<\/p>\n

AUTOR(A):\u00a0MARINA TAVARES TEIXEIRA DE MELO<\/p>\n

DATA DA DEFESA: 30\/05\/2025<\/h6>\n
\u00a0ORIENTADOR(A):\u00a0ELISA HELENA DA ROCHA FERREIRA<\/h6>\n

2024<\/h1>\n

IMPACTO DE DIFERENTES PROCESSAMENTOS NA FRA\u00c7\u00c3O E RECUPERA\u00c7\u00c3O PROTEICA E OBTEN\u00c7\u00c3O DE CONCENTRADO\u00a0PROTEICO DA LARVA DA HERMETIA ILLUCENS<\/em> (L) (DIPTERA: STRATIOMYIDAE) DE MODO \u00daMIDO E SEU POTENCIAL TECNO-FUNCIONAL<\/span><\/p>\n

AUTOR(A): DAYANE SOUZA BARBOSA VIANA<\/p>\n

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\u00a0DATA DA DEFESA: 11\/10\/2024<\/h6>\n
\u00a0ORIENTADOR(A): JOS\u00c9 LUCENA BARBOSA J\u00daNIOR<\/h6>\n

……………………………………………………………………………………………………<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

OBTEN\u00c7\u00c3O DE FARINHA PR\u00c9-COZIDA INTEGRAL SEM GL\u00daTEN DE CEREAIS E PULSES POR EXTRUS\u00c3O TERMOPL\u00c1STICA PARA USO EM EMPANADOS
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AUTOR(A): FRANZ JOEL CHUQUI PAULINO<\/p>\n

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\u00a0DATA DA DEFESA: 13\/09\/2024<\/h6>\n
\u00a0ORIENTADOR(A):\u00a0CARLOS WANDERLEI PILER DE CARVALHO<\/h6>\n

……………………………………………………………………………………………………<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

HERMETIA ILLUCENS<\/em> L. (Diptera, Stratiomyidae<\/em>) COMO FONTE SUSTENT\u00c1VEL DE QUITINA: EXTRA\u00c7\u00c3O E CARACTERIZA\u00c7\u00c3O<\/span><\/p>\n

AUTOR(A): JOYCE CHEVE DE S\u00c1<\/p>\n

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\u00a0DATA DA DEFESA: 17\/05\/2024<\/h6>\n
\u00a0ORIENTADOR(A): JOS\u00c9 LUCENA BARBOSA J\u00daNIOR<\/h6>\n

……………………………………………………………………………………………………<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

CARACTERIZA\u00c7\u00c3O DE P\u00c3ES SEM GL\u00daTEN VEGANOS FORMULADOS COM FARINHA MISTA DE ARROZ E GR\u00c3O-DE-BICO
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AUTOR(A): MYLENA RAFAELLE MACIEL GUIMAR\u00c3ES<\/p>\n

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\u00a0DATA DA DEFESA: 04\/04\/2024<\/h6>\n
\u00a0ORIENTADOR(A): JOS\u00c9 LUIS RAMIREZ ASCHERI<\/h6>\n

……………………………………………………………………………………………………<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

EFEITO DO PROCESSAMENTO POR EXTRUS\u00c3O TERMOPL\u00c1STICA NO DESENVOLVIMENTO DE P\u00c3O TIPO PITA INTEGRAL ISENTO DE GL\u00daTEN A BASE DE MISTURAS DE FARINHAS INTEGRAIS DE ARROZ, MILHETO, GR\u00c3O-DE-BICO E FEIJ\u00c3O CARIOCA CRUAS E EXTRUDADAS
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AUTOR(A): FELIPE AUGUSTO RAMOS RODRIGUES FERREIRA<\/p>\n

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\u00a0DATA DA DEFESA: 08\/03\/2024<\/h6>\n
\u00a0ORIENTADOR(A): CARLOS WANDERLEI PILER DE CARVALHO<\/h6>\n

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COACERVA\u00c7\u00c3O COMPLEXA EMPREGADA COMO SISTEMA DE CARREAMENTO DO SULFATO DE FERRO
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AUTOR(A): MARINA STOGMULLER FERREIRA DA SILVA<\/p>\n

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\u00a0DATA DA DEFESA: 21\/02\/2024<\/h6>\n
\u00a0ORIENTADOR(A): CARLOS WANDERLEI PILER DE CARVALHO<\/h6>\n

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LARVAS DA MOSCA SOLDADO NEGRO (Hermetia illucens<\/em>) EM P\u00d3: OTIMIZA\u00c7\u00c3O DOS PAR\u00c2METROS DA ESPUMA, CIN\u00c9TICA DE SECAGEM EM CAMADA DE ESPUMA E ALGUMAS CARACTER\u00cdSTICAS DO PRODUTO
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AUTOR(A): FIORELLA IVETTE RUIZ BARRETO<\/p>\n

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\u00a0DATA DA DEFESA: 06\/02\/2024<\/h6>\n
\u00a0ORIENTADOR(A): JOS\u00c9 LUCENA BARBOSA J\u00daNIOR<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

2023<\/span><\/h1>\n
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APROVEITAMENTO DE RES\u00cdDUOS S\u00d3LIDOS DE TIL\u00c1PIA DO NILO PARA O DESENVOLVIMENTO DE PRODUTOS: SUSTENTABILIDADE EM A\u00c7\u00c3O<\/span><\/p>\n

AUTOR(A): DAMARIS ALVES DOS SANTOS<\/p>\n

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\u00a0DATA DA DEFESA: 29\/09\/2023<\/h6>\n
\u00a0ORIENTADOR(A): GESILENE MENDON\u00c7A DE OLIVEIRA<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

DESENVOLVIMENTO E CARACTERIZA\u00c7\u00c3O DE FILME COMP\u00d3SITO E SUA APLICA\u00c7\u00c3O NA CONSERVA\u00c7\u00c3O DE FRUTAS DO MARACUJAZEIRO AMARELO (Passiflora edulis<\/em> Sims f. flavicarpa DEG) <\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

AUTOR(A): JAILTON RIBEIRO DOS SANTOS J\u00daNIOR<\/p>\n

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\u00a0DATA DA DEFESA: 05\/09\/2023<\/h6>\n
\u00a0ORIENTADOR(A): LOURDES MARIA CORR\u00caA CABRAL<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

EXTRA\u00c7\u00c3O ASSISTIDA POR ULTRASSOM PARA OBTEN\u00c7\u00c3O DE EXTRATOS RICOS EM CAROTENOIDES A PARTIR DO RES\u00cdDUO DO PROCESSAMENTO DE FRUTOS DE CAQUI
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AUTOR(A): CARINE MOUTINHO DA SILVA<\/p>\n

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\u00a0DATA DA DEFESA: 25\/08\/2023<\/h6>\n
\u00a0ORIENTADOR(A): LOURDES MARIA CORR\u00caA CABRAL<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

AVALIA\u00c7\u00c3O DO EFEITO DA INCORPORA\u00c7\u00c3O DA POLPA DE JU\u00c7ARA EM P\u00d3 EM SORVETE (BASE L\u00c1CTEA) DE FRUTAS VERMELHAS SOBRE A BIOACESSIBILIDADE E ESTABILIDADE DOS COMPOSTOS FEN\u00d3LICOS<\/span><\/p>\n

AUTOR(A): PAULA MARINHO ROSA<\/p>\n

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\u00a0DATA DA DEFESA: 19\/07\/2023<\/h6>\n
\u00a0ORIENTADOR(A): LOURDES MARIA CORR\u00caA CABRAL<\/h6>\n

……………………………………………………………………………………………………………………………………………………………………….<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

EFEITO DA ADI\u00c7\u00c3O DE MOLHO DA PIMENTA BIQUINHO (Capsicum chinense<\/em>) COMO ANTIOXIDANTE NATURAL EM CONSERVAS DE SARDINHAS (Sardina pilchardus<\/em> WALBAUM, 1792)<\/span><\/p>\n

AUTOR(A): FERNANDA DE JORGE GOUV\u00caA<\/p>\n

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\u00a0DATA DA DEFESA: 15\/03\/2023<\/h6>\n
\u00a0ORIENTADOR(A): TATIANA SALDANHA<\/h6>\n

……………………………………………………………………………………………………………………………………………………………………….<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

LARVA DE MOSCA SOLDADO NEGRO (Hermetia illucens<\/em>): EFEITO DO TIPO DE PROCESSAMENTO NA COMPOSI\u00c7\u00c3O LIP\u00cdCA DE GORDURA E DE MAIONESE<\/span><\/p>\n

AUTOR(A): ISADORA DE CARVALHO COSTA BARBOSA<\/p>\n

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\u00a0DATA DA DEFESA: 03\/03\/2023<\/h6>\n
\u00a0ORIENTADOR(A): MARIA IVONE MARTINS JACINTHO BARBOSA<\/h6>\n

……………………………………………………………………………………………………………………………………………………………………….<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

ADAPTA\u00c7\u00c3O E IMPLEMENTA\u00c7\u00c3O DE FERRAMENTA PARA AVALIA\u00c7\u00c3O DO N\u00cdVEL DE MATURIDADE TECNOL\u00d3GICA NO SEGMENTO ALIMENT\u00cdCIO, COM \u00caNFASE NA \u00c1REA DE PESCADO<\/span><\/p>\n

AUTOR(A): WILLIAN BONNE MONTEIRO DOS SANTOS<\/p>\n

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\u00a0DATA DA DEFESA: 28\/02\/2023<\/h6>\n
\u00a0ORIENTADOR(A): GESILENE MENDON\u00c7A DE OLIVEIRA<\/h6>\n

……………………………………………………………………………………………………………………………………………………………………….<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

ELABORA\u00c7\u00c3O DE SALSICHA DE TIL\u00c1PIA DO NILO (Oreochromis niloticus<\/em>, LINNAEUS 1758) ENRIQUECIDA COM FIBRAS DA CASCA DE UVA<\/span><\/p>\n

AUTOR(A): ESTHER BORGES BARROS SILVA<\/p>\n

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\u00a0DATA DA DEFESA: 24\/02\/2023<\/h6>\n
\u00a0ORIENTADOR(A): GESILENE MENDON\u00c7A DE OLIVEIRA<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………<\/p>\n

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CIN\u00c9TICA DE SECAGEM E QUALIDADE DO P\u00d3 ROSA OBTIDO DAS BR\u00c1CTEAS DE BOUGAINVILLEA GLABRA PARA APLICA\u00c7\u00c3O COMO CORANTE NATURAL EM ALIMENTOS<\/span><\/p>\n

AUTOR(A): LARISSA ALMEIDA ANTUNES<\/p>\n

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\u00a0DATA DA DEFESA: 23\/01\/2023<\/h6>\n
\u00a0ORIENTADOR(A): MARIA IVONE MARTINS JACINTHO BARBOSA<\/h6>\n

……………………………………………………………………………………………………………………………………………………………………….<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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OBTEN\u00c7\u00c3O DE MASSA ALIMENT\u00cdCIA INTEGRAL ISENTA GL\u00daTEN \u00c0 BASE DE FARINHAS PR\u00c9-COZIDAS POR EXTRUS\u00c3O DE MILHETO (<\/span>Pennisetum glaucum\u00a0<\/em> (L.) R. BR.) E GR\u00c3O-DE-BICO<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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\u00a0AUTOR(A): RAFAELLA TORRES BATISTA<\/p>\n

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\u00a0DATA DA DEFESA: 18\/01\/2023<\/h6>\n
\u00a0ORIENTADOR(A): CARLOS WANDERLEI PILER DE CARVALHO<\/h6>\n

……………………………………………………………………………………………………………………………………..<\/p>\n

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2022<\/span><\/h1>\n

INCID\u00caNCIA DE Listeria<\/em> SP. E Listeria monocytogenes<\/em> EM PRODUTOS DE PESCADO PRONTOS PARA CONSUMO: CORRELA\u00c7\u00c3O COM A MICROBIOTA ACOMPANHANTE.<\/span><\/p>\n

AUTOR(A): MAYARA DOS SANTOS TAVARES<\/p>\n

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\u00a0DATA DA DEFESA: 19\/12\/2022<\/h6>\n
\u00a0ORIENTADOR(A): ROSA HELENA LUCHESE<\/h6>\n

……………………………………………………………………………………………………………………………………<\/span><\/p>\n

COMPORTAMENTO REOL\u00d3GICO, ESTABILIDADE F\u00cdSICA, ESTUDO MICROBIOL\u00d3GICO E COMPOSTOS BIOATIVOS DO SUCO MISTO DE FRUTAS TROPICAIS HOMOGENEIZADO A ALTA PRESS\u00c3O<\/span><\/p>\n

AUTOR(A): RA\u00cdSSA DE ASSIS CARVALHO<\/p>\n

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\u00a0DATA DA DEFESA: 12\/12\/2022<\/h6>\n
\u00a0ORIENTADOR(A): AMAURI ROSENTHAL<\/h6>\n

……………………………………………………………………………………………………………………………………<\/p>\n

CARACTERIZA\u00c7\u00c3O F\u00cdSICO-QU\u00cdMICA DE FARINHAS DE TREMO\u00c7O (Lipinus albus<\/em>) TRATADAS POR PROCESSO AQUOSO, EXTRUS\u00c3O E EXTRUS\u00c3O REATIVA<\/span><\/p>\n

AUTOR(A): MEIRY ELLEN RAMOS CHAMONE<\/p>\n

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\u00a0DATA DA DEFESA: 30\/11\/2022<\/h6>\n
\u00a0ORIENTADOR(A): JOS\u00c9 LUIS RAMIREZ ASCHERI<\/h6>\n

……………………………………………………………………………………………………………………………………<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

MICROENCAPSULA\u00c7\u00c3O DE \u0392-CAROTENO PELA COACERVA\u00c7\u00c3O COMPLEXA EMPREGANDO COMO MATERIAL DE PAREDE OVALBUMINA E ALGINATO DE S\u00d3DIO<\/span><\/p>\n

AUTOR(A): ALAN MARQUES FARIAS<\/p>\n

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\u00a0DATA DA DEFESA: 20\/10\/2022<\/h6>\n
\u00a0ORIENTADOR(A): EDWIN ELARD GARCIA ROJAS<\/h6>\n

…………………………………………………………………………………………………………………………………….<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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USO DE CEPA NATIVA DE Lactiplantubacillus plantarum<\/em>\u00a0E FARINHA DACASCA DE JABUTICABA NO DESENVOLVIMENTO DELEITE FERMENTADO CONCENTRADO POTENCIALMENTEPROBI\u00d3TICO E PREBI\u00d3TICO<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

AUTOR(A): WELISON OLIVEIRA SANTOS<\/p>\n

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\u00a0DATA DA DEFESA: 30\/09\/2022<\/h6>\n
\u00a0ORIENTADOR(A): CAROLINE MELLINGER DA SILVA<\/h6>\n

…………………………………………………………………………………………………………………………………….<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

SECAGEM DE RES\u00cdDUO S\u00d3LIDO DE COGUMELO COMESTIVEL (Agaricus bisporus<\/em>) EM CAMADA DE ESPUMA (FOAM-MAT DRYING)<\/span><\/p>\n

AUTOR(A): JO\u00c3O TRAJANO DA SILVA J\u00daNIOR<\/p>\n

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\u00a0DATA DA DEFESA: 23\/09\/2022<\/h6>\n
\u00a0ORIENTADOR(A): JOS\u00c9 LUCENA BARBOSA J\u00daNIOR<\/h6>\n

…………………………………………………………………………………………………………………………………….<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

COQUET\u00c9IS INOVADORES: AVALIA\u00c7\u00c3O F\u00cdSICO-QU\u00cdMICA, SENSORIAL E ESTUDO DA\u00a0ESTABILIDADE DURANTE O ARMAZENAMENTO<\/span><\/p>\n

AUTOR(A): F\u00c1BIO PEREIRA DE SOUZA<\/p>\n

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\u00a0DATA DA DEFESA: 26\/08\/2022<\/h6>\n
\u00a0ORIENTADOR(A): MARIANA TEIXEIRA DA COSTA MACHADO<\/h6>\n

…………………………………………………………………………………………………………………………………….<\/p>\n

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AVALIA\u00c7\u00c3O\u00a0DAS PROPRIEDADES TECNOL\u00d3GICAS DE INGREDIENTES PROTEICOS DE DIFERENTES LEGUMINOSAS PARA O MERCADO\u00a0PLANT-BASED<\/p>\n

AUTOR(A): LUCAS DE PAIVA GOUV\u00caA<\/p>\n

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\u00a0DATA DA DEFESA: 26\/07\/2022<\/h6>\n
\u00a0ORIENTADOR(A): CAROLINE MELLINGER DA SILVA<\/h6>\n

…………………………………………………………………………………………………………………………………….<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

AVALIA\u00c7\u00c3O DA QUALIDADE P\u00d3S-COLHEITA DA LARANJA DE TANGU\u00c1 COM VISTA \u00c0 COMPROVA\u00c7\u00c3O DE SINGULARIDADE PARA OBTEN\u00c7\u00c3O DA INDICA\u00c7\u00c3O GEOGR\u00c1FICA<\/p>\n

AUTOR(A): TASSIANA ALBUQUERQUE BASSIN UCHA CAMPOS<\/p>\n

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\u00a0DATA DA DEFESA: 06\/07\/2022<\/h6>\n
\u00a0ORIENTADOR(A): OTNIEL FREITAS SILVA<\/h6>\n

…………………………………………………………………………………………………………………………………….<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

DESENVOLVIMENTO E CARACTERIZA\u00c7\u00c3O DE BIOCOMP\u00d3SITO PARA USO NO TRATAMENTO P\u00d3S-COLHEITA DE MAM\u00c3O (Carica papaya<\/em>\u00a0 L.).<\/span><\/p>\n

AUTOR(A): JULIANA PEREIRA RODRIGUES<\/p>\n

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\u00a0DATA DA DEFESA: 19\/05\/2022<\/h6>\n
\u00a0ORIENTADOR(A): OTNIEL FREITAS SILVA<\/h6>\n

……………………………………………………………………………………………………………………………………..<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

PAPEL DO MEL EM SORVETE POTENCIALMENTE PROBI\u00d3TICO: BIFIDOBACTERIUM ANIMALI<\/em>S SUBSP. LACTIS BLC1 E LACTICASEIBACILLUS RHAMNOSUS DTA 72 SOBREVIVEM A PASSAGEM PELO TRATO GASTROINTESTINAL, IN VITRO<\/em>.<\/span><\/p>\n

L<\/p>\n

AUTOR(A): J\u00d4NATAS GOMES DE SOUZA<\/p>\n

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\u00a0DATA DA DEFESA: 28\/02\/2022<\/h6>\n
\u00a0ORIENTADOR(A): ROSA HELENA LUCHESE<\/h6>\n

……………………………………………………………………………………………………………………………………..<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

AVALIA\u00c7\u00c3O DA OXIDA\u00c7\u00c3O LIP\u00cdDICA EM SARDINHAS (Sardina pilchardus<\/em>) ENLATADAS E ADICIONADAS DE FRUTOS DE AROEIRA (Schinus terebentifolius<\/em> Raddi) COMO ANTIOXIDANTE NATURAL<\/p>\n

AUTOR(A): CARLA FERNANDA TARGUETA BARREIRA<\/p>\n

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\u00a0DATA DA DEFESA: 24\/02\/2022<\/h6>\n
\u00a0ORIENTADOR(A): TATIANA SALDANHA<\/h6>\n

…………………………………………………………………………………………………………………………………….<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

ESTUDO DE VIABILIDADE T\u00c9CNICA E ECON\u00d4MICA PARA A IMPLANTA\u00c7\u00c3O DE UMA UNIDADE DE BENEFICIAMENTO DO PESCADO MARINHO CAPTURADO NA REGI\u00c3O DA COSTA VERDE, LITORAL SUL DO RIO DE JANEIRO, BRASIL.<\/span><\/p>\n

AUTOR(A): ELIZABETE DA SILVA MEIRA DA LUZ<\/p>\n

\n
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\u00a0DATA DA DEFESA: 24\/02\/2022<\/h6>\n
\u00a0ORIENTADOR(A): GESILENE MENDON\u00c7A DE OLIVEIRA<\/h6>\n

……………………………………………………………………………………………………………………………………..<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

PROCESSO DE COACERVA\u00c7\u00c3O COMPLEXA EMPREGANDO BIOPOL\u00cdMEROS COMO SISTEMA DE CARREAMENTO DO \u00c1CIDO T\u00c2NICO.<\/span><\/p>\n

AUTOR(A): CLYSELEN STEFANE FERNANDES DE SOUZA<\/p>\n

\n
\n
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\u00a0DATA DA DEFESA: 23\/02\/2022<\/h6>\n
\u00a0ORIENTADOR(A): EDWIN ELARD GARCIA ROJAS<\/h6>\n

……………………………………………………………………………………………………………………………………..<\/p>\n

PERCEP\u00c7\u00c3O DO CONSUMIDOR QUANTO AS INFORMA\u00c7\u00d5ES PRESENTES NAS EMBALAGENS DE ALIMENTOS<\/span><\/p>\n

AUTOR(A): PAULA MARIA NASCIMENTO DE OLIVEIRA<\/p>\n

\n
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\u00a0DATA DA DEFESA: 22\/02\/2022<\/h6>\n
\u00a0ORIENTADOR(A): NATH\u00c1LIA RAMOS DE MELO<\/h6>\n

……………………………………………………………………………………………………………………………………..<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

AVALIA\u00c7\u00c3O DAS BOAS PR\u00c1TICAS AGR\u00cdCOLAS E DE FABRICA\u00c7\u00c3O NA CADEIA PRODUTIVA DE HORTALI\u00c7AS NA REGI\u00c3O DO M\u00c9DIO PARA\u00cdBA\/RJ EM DIFERENTES CULTIVOS: CONVENCIONAL, ORG\u00c2NICO E HIDROP\u00d4NICO<\/span><\/p>\n

AUTOR(A): TALITA KESIA DE ALMEIDA E SILVA<\/p>\n

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\u00a0DATA DA DEFESA: 21\/02\/2022<\/h6>\n
\u00a0ORIENTADOR(A): ELISA HELENA DA ROCHA FERREIRA<\/h6>\n

……………………………………………………………………………………………………………………………………..<\/p>\n

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2021<\/span><\/h1>\n

SISTEMAS CARREADORES BASEADOS EM EMULS\u00d5ES \u00c1GUA EM \u00d3LEO EM \u00c1GUA (W1\/O\/W2) EMPREGADOS NO ENCAPSULAMENTO DE FERRO<\/span><\/p>\n

AUTOR(A): BRUNO S\u00c9RGIO TOLEDO BARBOSA<\/p>\n

DATA DA DEFESA: 24\/11\/2021<\/h6>\n
\u00a0ORIENTADOR(A): EDWIN ELARD GARCIA ROJAS<\/h6>\n

……………………………………………………………………………………………………………………………………………………………………….<\/p>\n

AVALIA\u00c7\u00c3O DO PROCESSAMENTO DE LEITE BOVINO NA DIGESTIBILIDADE E ALERGENICIDADE DAS PROTE\u00cdNAS L\u00c1CTEAS<\/span><\/p>\n

AUTOR(A): IVA PAULA FREITAS DOS SANTOS<\/p>\n

DATA DA DEFESA: 30\/06\/2021<\/h6>\n
\u00a0ORIENTADOR(A): CAROLINE MELLINGER DA SILVA<\/h6>\n

…………………………………………………………………………………………………………………………………………………………………………………………………………<\/p>\n

EFEITO PROTETOR DO FRUTO DA AROEIRA (Shinus terebinthifolius<\/em> Raddi) SOBRE A FOTO-OXIDA\u00c7\u00c3O DO COLESTEROL E \u00c1CIDOS GRAXOS POLI-INSATURADOS EM SISTEMAS MODELO CONTENDO \u00d3LEO DE SARDINHAS (Sardinella brasilliensis<\/em>)<\/span><\/p>\n

AUTOR(A): J\u00d4NATHAS DE SOUZA VIEIRA<\/p>\n

DATA DA DEFESA: 22\/06\/2021<\/h6>\n
\u00a0ORIENTADOR(A): TATIANA SALDANHA<\/h6>\n

……………………………………………………………………………………………………………………………………………………………………………………………………….<\/p>\n

CASTANHAS DA AMAZ\u00d4NIA: COMPOSI\u00c7\u00c3O NUTRICIONAL E BENEF\u00cdCIOS PARA A SA\u00daDE<\/p>\n

AUTOR(A): BEATRIZ DE OLIVEIRA LOPES<\/p>\n

DATA DA DEFESA: 25\/05\/2021<\/h6>\n
\u00a0ORIENTADOR(A): OTNIEL FREITAS SILVA<\/h6>\n

…………………………………………………………………………………………………………………………………………………………………………………………………………<\/p>\n

POTENCIAL TECNOL\u00d3GICO E FUNCIONAL DE BIOMASSA DE BANANA VERDE COMO INGREDIENTE DE NHOQUE<\/span><\/p>\n

AUTOR(A): LAYLA PEREIRA DOS NASCIMENTO TINOCO<\/p>\n

DATA DA DEFESA: 11\/03\/2021<\/h6>\n
\u00a0ORIENTADOR(A): MARIA IVONE MARTINS JACINTHO BARBOSA<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………………………………………<\/p>\n

PIMENTA BIQUINHO (Capsicum chinense<\/em>) COMO ANTIOXIDANTE NATURAL EM ALM\u00d4NDEGAS DE SARDINHAS (Sardina pilchardus<\/em>) CONGELADAS E PREPARADAS TERMICAMENTE EM PANELAS TIPO AIR FRYER<\/span><\/p>\n

AUTOR(A): BARBARA JARDIM MARIANO<\/p>\n

DATA DA DEFESA: 26\/02\/2021<\/h6>\n
\u00a0ORIENTADOR(A): TATIANA SALDANHA<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………………………………………<\/p>\n

BIOCONSERVA\u00c7\u00c3O POR Lactobacillus casei DE SUCO DE MA\u00c7\u00c3 PRENSADO A FRIO<\/p>\n

AUTOR(A): CRISTINA BARBOSA PEREIRA<\/p>\n

\n
\n
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\u00a0DATA DA DEFESA: 09\/02\/2021<\/h6>\n
\u00a0ORIENTADOR(A): ELISA HELENA DA ROCHA FERREIRA<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………………………………………..<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

EFEITO DAS TEMPERATURAS DE SECAGEM NAS PROPRIEDADES FUNCIONAIS DA BATATA DOCE DE POLPA ROXA (Ipomoea batatas<\/em>)<\/p>\n

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\u00a0AUTOR(A): HERBERT GAMA VIDAL<\/p>\n

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\u00a0DATA DA DEFESA: 20\/01\/2021<\/h6>\n
\u00a0ORIENTADOR(A): JOSE LUCENA BARBOSA JUNIOR<\/h6>\n

……………………………………………………………………………………………………………………………………………………………………….<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

2020<\/h1>\n<\/div>\n

UTILIZA\u00c7\u00c3O DO SUCO DO LIM\u00c3O TAHITI\u00a0 (Citrus latifolia<\/em>) COMO ANTIOXIDANTE NATURAL DURANTE O PREPARO T\u00c9RMICO DE SARRDINHAS (Sardina pilchardus<\/em>) POR DIFERENTES M\u00c9TODOS DE COC\u00c7\u00c3O<\/p>\n

\n

\u00a0AUTOR(A): ISABELLA OLIVEIRA ALVES MOREIRA DE CARVALHO<\/p>\n

\n
\n
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\u00a0DATA DA DEFESA: 02\/09\/2020<\/h6>\n
\u00a0ORIENTADOR(A): Tatiana Saldanha<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

ENCAPSULAMENTO DO \u03b2-CAROTENO PRESENTE NO \u00d3LEO DE SACHA INCHI PELA COACERVA\u00c7\u00c3O COMPLEXA: FORMA\u00c7\u00c3O, CARACTERIZA\u00c7\u00c3O E LIBERA\u00c7\u00c3O<\/a><\/p>\n

\n

\u00a0AUTOR(A): AHMAD EL GHAZZAQUI BARBOSA<\/p>\n

\n
\n
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\u00a0DATA DA DEFESA: 16\/07\/2020<\/h6>\n
\u00a0ORIENTADOR(A): EDWIN ELARD GARCIA ROJAS<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

PROPRIEDADES PROBI\u00d3TICAS DE LACTOBACILOS ISOLADOS DE ORIGEM HUMANA: CAPACIDADE DE ADES\u00c3O E INIBI\u00c7\u00c3O DE PAT\u00d3GENO<\/a><\/h5>\n
\n
\u00a0AUTOR(A):MATHEUS RODRIGUES SILVA DO CARMO<\/h6>\n
\u00a0DATA DA DEFESA: 16\/06\/2020<\/h6>\n
\u00a0ORIENTADOR(A): ROSA HELENA LUCHESE<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

SUCO MISTO TROPICAL HOMOGENEIZADO A ALTA PRESS\u00c3O: EFEITOS NOS COMPOSTOS BIOATIVOS, ESTABILIDADE F\u00cdSICA E CARACTER\u00cdSTICAS REOL\u00d3GICAS<\/a><\/h5>\n
\n
\u00a0AUTOR(A):MARIAH ALMEIDA LIMA<\/h6>\n
\u00a0DATA DA DEFESA: 04\/03\/2020<\/h6>\n
\u00a0ORIENTADOR(A): AMAURI ROSENTHAL<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

ESTUDO SOBRE A IMPLEMENTA\u00c7\u00c3O DAS FERRAMENTAS AN\u00c1LISE DE PERIGOS E PONTOS CR\u00cdTICOS DE CONTROLE E DEFESA ALIMENTAR NO SERVI\u00c7O DE ALIMENTA\u00c7\u00c3O DE UMA ORGANIZA\u00c7\u00c3O MILITAR DO EX\u00c9RCITO BRASILEIRO<\/a><\/h5>\n
\n
\u00a0DATA DA DEFESA: 11\/02\/2020<\/h6>\n
\u00a0ORIENTADOR(A): SIMONE PEREIRA MATHIAS<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

PRODU\u00c7\u00c3O E CARACTERIZA\u00c7\u00c3O F\u00cdSICO-QU\u00cdMICA DE FLOCOS POR EXTRUS\u00c3O A BASE DE ARROZ E FARINHA INTEGRAL DE BANANA\u00a0<\/a><\/h5>\n
\n
\u00a0AUTOR(A): RONEL JOEL BAZAN COLQUE<\/h6>\n
\u00a0DATA DA DEFESA:06\/02\/2020<\/h6>\n
\u00a0ORIENTADOR(A): JOSE LUIS RAMIREZ ASCHERI<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

DESENVOLVIMENTO DE REVESTIMENTO ATIVO \u00c0 BASE DE F\u00c9CULA DE MANDIOCA E \u00d3LEO ESSENCIAL DE AROEIRA (SHINUS TEREBINTHIFOLIUS RADDI) APLICADO EM BR\u00d3COLIS<\/a><\/h5>\n
\n
\u00a0AUTOR(A):MARIA CLARA GUIMARAES<\/h6>\n
\u00a0DATA DA DEFESA: 05\/02\/2020<\/h6>\n
\u00a0ORIENTADOR(A): NATHALIA RAMOS DE MELO DA CONCEICAO<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

DESENVOLVIMENTO DE REVESTIMENTO ATIVO \u00c0 BASE DE F\u00c9CULA DE MANDIOCA E \u00d3LEO ESSENCIAL DE AROEIRA (SHINUS TEREBINTHIFOLIUS RADDI) APLICADO EM BR\u00d3COLIS<\/a><\/h5>\n
\n
\u00a0AUTOR(A):DAIANA FERREIRA AMANCIO<\/h6>\n
\u00a0DATA DA DEFESA: 05\/02\/2020<\/h6>\n
\u00a0ORIENTADOR(A): MURILLO FREIRE JUNIOR<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

DESENVOLVIMENTO DE FILMES ATIVOS ANTIMICROBIANOS A BASE DE AMIDOS N\u00c3O I\u00d4NICO, CATI\u00d4NICO E ANI\u00d4NICOS INCORPORADOS COM O SURFACTANTE CATI\u00d4NICO LAE (N\uf061 – LAURIL-L-ARGININA ETIL \u00c9STER MONOCLOROHIDRATO)<\/a><\/h5>\n
\n
\u00a0AUTOR(A):JOYCE FAGUNDES GOMES MOTTA<\/h6>\n
\u00a0DATA DA DEFESA: 03\/02\/2020<\/h6>\n
\u00a0ORIENTADOR(A): NATHALIA RAMOS DE MELO DA CONCEICAO<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

Embutido tipo salsicha de carne mecanicamente separada de til\u00e1pia do Nilo (Oreochromis niloticus, Linnaeus, 1758) com adi\u00e7\u00e3o de farinha do res\u00edduo do processamento de abacaxi (Ananas comosus (L.) Merril)<\/a><\/h5>\n
\n
\u00a0AUTOR(A):SELMIR JOSE DE FREITAS<\/h6>\n
\u00a0DATA DA DEFESA: 28\/01\/2020<\/h6>\n
\u00a0ORIENTADOR(A): GESILENE MENDONCA DE OLIVEIRA<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

2019<\/h1>\n

EFEITO DA GERMINA\u00c7\u00c3O E ALTA PRESS\u00c3O NAS PROPRIEDADES F\u00cdSICO-QU\u00cdMICAS, FUNCIONAIS E NA ATIVIDADE ENZIM\u00c1TICA EM SEMENTES DE ARROZ NEGRO.<\/a><\/h5>\n
\n
\u00a0AUTOR(A): JOAO PAULO DE MENEZES<\/h6>\n
DATA DA DEFESA: 30\/10\/2019<\/h6>\n
\u00a0ORIENTADOR(A): MARIA IVONE MARTINS JACINTHO BARBOSA<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

M\u00c9TODO DE \u00cdNDICE DE QUALIDADE (MIQ): DETERMINA\u00c7\u00c3O DO PRAZO DE VIDA \u00daTIL DE CORVINAS (Micropogonias furnieri, LINNAEUS, 1766) INTEIRAS ESTOCADAS EM GELO<\/a><\/h5>\n
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\u00a0AUTOR(A):DANIEL DIAS CORDEIRO<\/h6>\n
\u00a0DATA DA DEFESA: 22\/10\/2019<\/h6>\n
\u00a0ORIENTADOR(A): GESILENE MENDONCA DE OLIVEIRA<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

ENCAPSULA\u00c7\u00c3O DA VITAMINA C POR COACERVA\u00c7\u00c3O COMPLEXA EMPREGANDO GOMA XANTANA E PROTE\u00cdNA COMO MATERIAL DE PAREDE<\/a><\/h5>\n
\n
\u00a0AUTOR(A):ALINE CORTINES DE ALMEIDA GUENA<\/h6>\n
\u00a0DATA DA DEFESA: 08\/08\/2019<\/h6>\n
\u00a0ORIENTADOR(A): EDWIN ELARD GARCIA ROJAS<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

SEPARA\u00c7\u00c3O E PURIFICA\u00c7\u00c3O DE COMPOSTOS DE ANTOCIANINA A PARTIR DO RES\u00cdDUO DA FERMENTA\u00c7\u00c3O DE CASCA DA UVA ALICANTE BOUSCHET UTILIZANDO RESINAS MACROPOROSAS<\/a><\/h5>\n
\n
\u00a0AUTOR(A):SIRAJ MOHAMMAD<\/h6>\n
\u00a0DATA DA DEFESA: 02\/08\/2019<\/h6>\n
\u00a0ORIENTADOR(A): JOSE LUCENA BARBOSA JUNIOR<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

ADSOR\u00c7\u00c3O\/ DESSOR\u00c7\u00c3O E SEPARA\u00c7\u00c3O DE COMPOSTOS FEN\u00d3LICOS DA CASCA DO CAF\u00c9 UTILIZANDO RESINAS MACROPOROSAS<\/a><\/h5>\n
\n
\u00a0AUTOR(A):JESSICA BATISTA DA COSTA<\/h6>\n
\u00a0DATA DA DEFESA: 01\/07\/2019<\/h6>\n
\u00a0ORIENTADOR(A): JOSE LUCENA BARBOSA JUNIOR<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

PROCESSAMENTO DE SORVETE INCORPORADO COM FARINHA DE CASCA DE JABUTICABA POR ALTA PRESS\u00c3O HIDROST\u00c1TICA<\/a><\/h5>\n
\n
\u00a0AUTOR(A):GISELE DOS SANTOS DE PINHO<\/h6>\n
\u00a0DATA DA DEFESA: 28\/05\/2019<\/h6>\n
\u00a0ORIENTADOR(A): AMAURI ROSENTHAL<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

EFEITO DOS MODELOS DE ALERTA NUTRICIONAL NA PERCEP\u00c7\u00c3O DA SAUDABILIDADE PELO CONSUMIDOR BRASILEIRO<\/a><\/h5>\n
\n
\u00a0AUTOR(A):RENATA VAQUEIRO PEREIRA<\/h6>\n
\u00a0DATA DA DEFESA: 24\/05\/2019<\/h6>\n
\u00a0ORIENTADOR(A): ROSIRES DELIZA<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

DETEC\u00c7\u00c3O E DIFERENCIA\u00c7\u00c3O DE CARNES DE ESP\u00c9CIES DE A\u00c7OUGUE POR PCR EM TEMPO REAL MULTIPLEX E AN\u00c1LISE DE \u201cHIGH RESOLUTION MELTING\u201d<\/a><\/h5>\n
\n
\u00a0AUTOR(A):THAIS ALVES FERNANDES<\/h6>\n
\u00a0DATA DA DEFESA: 08\/05\/2019<\/h6>\n
\u00a0ORIENTADOR(A): SIMONE PEREIRA MATHIAS<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

APLICA\u00c7\u00c3O DE ABSORVEDOR DE OXIG\u00caNIO EM ALFACE MINIMAMENTE PROCESSADA EM UMA AGROIND\u00daSTRIA<\/a><\/h5>\n
\n
\u00a0AUTOR(A):MAHYRA DA PAIXAO E SILVA<\/h6>\n
\u00a0DATA DA DEFESA: 11\/04\/2019<\/h6>\n
\u00a0ORIENTADOR(A): NATHALIA RAMOS DE MELO DA CONCEICAO<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

AVALIA\u00c7\u00c3O DE DIFERENTES SANITIZANTES EM TOMATE (Solanum lycopersicum L.)<\/a><\/h5>\n
\n
\u00a0AUTOR(A):GABRIELA MALAGA BAIA<\/h6>\n
\u00a0DATA DA DEFESA: 25\/02\/2019<\/h6>\n
\u00a0ORIENTADOR(A): MURILLO FREIRE JUNIOR<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

DESENVOLVIMENTO DE BEBIDA SIMBI\u00d3TICA \u00c0 BASE DE CASTANHA-DO-BRASIL<\/a><\/h5>\n
\n
\u00a0AUTOR(A):PAULO CEZAR DA CUNHA JUNIOR<\/h6>\n
\u00a0DATA DA DEFESA: 21\/02\/2019<\/h6>\n
\u00a0ORIENTADOR(A): ELISA HELENA DA ROCHA FERREIRA<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

PROCESSAMENTO DE BEBIDA L\u00c1CTEA DE FRAMBOESA POR AQUECIMENTO \u00d4HMICO<\/a><\/h5>\n
\n
\u00a0AUTOR(A): MARCUS VINICIUS DA SILVA FERREIRA<\/h6>\n
\u00a0DATA DA DEFESA: 20\/02\/2019<\/h6>\n
\u00a0ORIENTADOR(A): ADRIANO GOMES DA CRUZ<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

Produ\u00e7\u00e3o, Caracteriza\u00e7\u00e3o e Viabilidade de Part\u00edculas Carreadoras de Leveduras Utilizando a Gelifica\u00e7\u00e3o I\u00f4nica<\/a><\/h5>\n
\n
\u00a0AUTOR(A):MATHEUS AUGUSTO SILVA SANTOS<\/h6>\n
\u00a0DATA DA DEFESA: 15\/02\/2019<\/h6>\n
\u00a0ORIENTADOR(A):MARIANA TEIXEIRA DA COSTA MACHADO<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

ATIVIDADE DE EXTRATOS DE PR\u00d3POLIS FRENTE A MICRO-ORGANISMOS PAT\u00d3GENOS E PROBI\u00d3TICOS<\/a><\/h5>\n
\n
\u00a0AUTOR(A):LAYSE FERREIRA DE BRITO<\/h6>\n
\u00a0DATA DA DEFESA: 14\/02\/2019<\/h6>\n
\u00a0ORIENTADOR(A):ROSA HELENA LUCHESE<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

2018<\/h1>\n
\n
\n
APLICA\u00c7\u00c3O DE REVESTIMENTO ATIVO \u00c0 BASE DE PROTE\u00cdNA DE SORO DE LEITE EM BATATA (Solanum tuberosum L.) MINIMAMENTE PROCESSADA<\/a><\/h5>\n
\n
\u00a0AUTOR(A):DAYANA KETRIN SILVA FRANCISCO MADELLA<\/h6>\n
\u00a0DATA DA DEFESA: 13\/11\/2018<\/h6>\n
\u00a0ORIENTADOR(A): NATHALIA RAMOS DE MELO DA CONCEICAO<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

Caracteriza\u00e7\u00e3o f\u00edsico-qu\u00edmica e funcional de m\u00e9is de diferentes origens bot\u00e2nicas produzidos no Estado do Rio de Janeiro<\/a><\/h5>\n
\n
\u00a0AUTOR(A):ALINE RIBEIRO FERREIRA<\/h6>\n
\u00a0DATA DA DEFESA: 26\/07\/2018<\/h6>\n
\u00a0ORIENTADOR(A): MARIA IVONE MARTINS JACINTHO BARBOSA<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

Efeito da suplementa\u00e7\u00e3o materna com probi\u00f3tico (Lactobacillus paracasei) durante a prenhez e lacta\u00e7\u00e3o no desenvolvimento neurocomportamental da prole de camundongos swiss<\/a><\/h5>\n
\n
\u00a0AUTOR(A):RODRIGO FERNANDES CALDEIRA<\/h6>\n
\u00a0DATA DA DEFESA: 26\/07\/2018<\/h6>\n
\u00a0ORIENTADOR(A): ROSA HELENA LUCHESE<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

Percep\u00e7\u00e3o do Consumidor em Rela\u00e7\u00e3o \u00e0 Nanotecnologia<\/a><\/h5>\n
\n
\u00a0AUTOR(A):RAPHAELA ALESSANDRA DOS SANTOS GONCALVES<\/h6>\n
\u00a0DATA DA DEFESA: 20\/07\/2018<\/h6>\n
\u00a0ORIENTADOR(A): ROSIRES DELIZA<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

TOLER\u00c2NCIA DE Lactobacillus AO ESTRESSE OXIDATIVO EM PRESEN\u00c7A DE LEITE E MEL<\/a><\/h5>\n
\n
\u00a0AUTOR(A):VANESSA MORAES RAMALHO CASTRO<\/h6>\n
\u00a0DATA DA DEFESA: 18\/07\/2018<\/h6>\n
\u00a0ORIENTADOR(A): ROSA HELENA LUCHESE<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

ESTUDO DE SUBST\u00c2NCIAS FEN\u00d3LICAS DA PELE DOS FRUTOS LIOFILIZADOS DO JAMEL\u00c3O (SYZYGIUM CUMINI (L.) SKEELS)<\/a><\/h5>\n
\n
\u00a0AUTOR(A):NATHALIA LEAL MENDES<\/h6>\n
\u00a0DATA DA DEFESA: 20\/06\/2018<\/h6>\n
\u00a0ORIENTADOR(A): RONOEL LUIZ DE OLIVEIRA GODOY<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

BEBIDA L\u00c1CTEA DE MAM\u00c3O E LARANJA FERMENTADA COM PROBI\u00d3TICO E TRATADA POR ALTA PRESS\u00c3O HIDROST\u00c1TICA: AVALIA\u00c7\u00c3O F\u00cdSICO-QU\u00cdMICA, SENSORIAL E MICROBIOL\u00d3GICA<\/a><\/h5>\n
\n
\u00a0AUTOR(A):MARCIO RODRIGUES DE ANDRADE<\/h6>\n
\u00a0DATA DA DEFESA: 07\/06\/2018<\/h6>\n
\u00a0ORIENTADOR(A): AMAURI ROSENTHAL<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

AVALIA\u00c7\u00c3O DA OXIDA\u00c7\u00c3O LIP\u00cdDICA EM HAMB\u00daRGUER DE CARNE BOVINA ADICIONADO DE FARINHA DA CASCA DO ABACAXI (Ananas comosus (L.) Merril) COMO ANTIOXIDANTE NATURAL<\/a><\/h5>\n
\n
\u00a0AUTOR(A):ALYNE ALVES NUNES OLIVEIRA<\/h6>\n
\u00a0DATA DA DEFESA:23\/05\/2018<\/h6>\n
\u00a0ORIENTADOR(A): SIMONE PEREIRA MATHIAS<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

Efeito protetor do fruto da aroeira (Schinus terebinthifolius Raddi) sobre a oxida\u00e7\u00e3o lip\u00eddica em sistemas modelo contendo \u00f3leo de sardinhas (Sardinella brasilliensis)<\/a><\/h5>\n
\n
\u00a0AUTOR(A):VANESSA SALES DE OLIVEIRA<\/h6>\n
\u00a0DATA DA DEFESA: 21\/05\/2018<\/h6>\n
\u00a0ORIENTADOR(A): TATIANA SALDANHA<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

Caracteriza\u00e7\u00e3o F\u00edsico-Qu\u00edmica e Morfol\u00f3gica de Amidos do Tipo Ceroso de Gen\u00f3tipos Selecionados de Mandioca (Manihot esculenta Crantz)<\/a><\/h5>\n
\n
\u00a0AUTOR(A):THAIS BARBOSA DOS SANTOS<\/h6>\n
\u00a0DATA DA DEFESA: 26\/04\/2018<\/h6>\n
\u00a0ORIENTADOR(A):CARLOS WANDERLEI PILER DE CARVALHO<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

DETERMINA\u00c7\u00c3O DO EFEITO BIFIDOG\u00caNICO DA FARINHA DE CASCA DE JABUTICABA EM LEITE FERMENTADO PROBI\u00d3TICO<\/a><\/h5>\n
\n
\u00a0AUTOR(A):IZABELA MENDES ZIN<\/h6>\n
\u00a0DATA DA DEFESA: 18\/04\/2018<\/h6>\n
\u00a0ORIENTADOR(A): ADRIANO GOMES DA CRUZ<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

CARACTERIZA\u00c7\u00c3O E PRE DI\u00c7\u00c3O DA CIN\u00c9TICA DE CRESC IMENTO MICROBIANO VIA PR\u00c1TICAS ESTEREO L\u00d3GICAS<\/a><\/h5>\n
\n
\u00a0AUTOR(A):LIVIA DE AQUINO GARCIA MOURA<\/h6>\n
\u00a0DATA DA DEFESA: 26\/03\/2018<\/h6>\n
\u00a0ORIENTADOR(A):NATHALIA RAMOS DE MELO DA CONCEICAO<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

DETERMINA\u00c7\u00c3O DA BIOACESSIBILIDADE IN VITRO DA RUTINA EXTRA\u00cdDA POR DIFERENTES PROCESSOS DO RES\u00cdDUO AGROINDUSTRIAL DO TOMATE<\/a><\/h5>\n
\n
\u00a0AUTOR(A):LUIS OTAVIO MOREIRA SILVA<\/h6>\n
\u00a0DATA DA DEFESA: 21\/03\/2018<\/h6>\n
\u00a0ORIENTADOR(A): LOURDES MARIA CORREA CABRAL<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

Aproveitamento do Alb\u00famen S\u00f3lido do Coco Verde para Obten\u00e7\u00e3o de Smoothie de Frutas Tropicais<\/a><\/h5>\n
\n
\u00a0AUTOR(A):NATALI SILVA TEIXEIRA<\/h6>\n
\u00a0DATA DA DEFESA: 20\/03\/2018<\/h6>\n
\u00a0ORIENTADOR(A): LOURDES MARIA CORREA CABRAL<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

Desenvolvimento de pat\u00ea da pescada-bicuda (Sphyraena tome, Fowler, 1903) com propriedades funcionais para diversifica\u00e7\u00e3o e agrega\u00e7\u00e3o de valor<\/a><\/h5>\n
\n
\u00a0AUTOR(A):AMANDA FULGONI DA CUNHA ESTANECH<\/h6>\n
\u00a0DATA DA DEFESA: 27\/02\/2018<\/h6>\n
\u00a0ORIENTADOR(A): GESILENE MENDONCA DE OLIVEIRA<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

\n
OBTEN\u00c7\u00c3O E CARACTERIZA\u00c7\u00c3O DA FARINHA MISTA PR\u00c9-COZIDA DE ARROZ E CASCA DE UVA<\/a><\/h6>\n
\u00a0AUTOR(A):ISABELA PEREIRA REIS<\/h6>\n
\u00a0DATA DA DEFESA: 26\/02\/2018<\/h6>\n
\u00a0ORIENTADOR(A): JOSE LUIS RAMIREZ ASCHERI<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

Microencapsula\u00e7\u00e3o do \u00f3leo de Sacha Inchi por coacerva\u00e7\u00e3o complexa empregando biopol\u00edmeros<\/a><\/h5>\n
\n
\u00a0AUTOR(A):BARBARA DA SILVA SOARES<\/h6>\n
\u00a0DATA DA DEFESA: 15\/02\/2018<\/h6>\n
\u00a0ORIENTADOR(A): EDWIN ELARD GARCIA ROJAS<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

QUEIJO TIPO MINAS FRESCAL PROBI\u00d3TICO PROCESSADO POR ALTA PRESS\u00c3O HIDROST\u00c1TICA: ASPECTOS MICROBIOL\u00d3GICOS E F\u00cdSICO-QU\u00cdMICOS<\/a><\/h5>\n
\n
\u00a0AUTOR(A):THAYRINE RODRIGUES MARTINS<\/h6>\n
\u00a0DATA DA DEFESA: 17\/01\/2018<\/h6>\n
\u00a0ORIENTADOR(A): AMAURI ROSENTHAL<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

2017<\/h1>\n

<\/h5>\n
Efeito da adi\u00e7\u00e3o de diferentes concentra\u00e7\u00f5es de nitrito na forma\u00e7\u00e3o da cor de lingui\u00e7as<\/a><\/h5>\n
\n
\u00a0AUTOR(A):FABIO ANTONIO DE BARROS VICENTE<\/h6>\n
\u00a0DATA DA DEFESA: 13\/12\/2017<\/h6>\n
\u00a0ORIENTADOR(A): SIMONE PEREIRA MATHIAS<\/h6>\n
<\/div>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n<\/div>\n

EFEITO DO AQUECIMENTO \u00d4HMICO NAS CARACTER\u00cdSTICAS F\u00cdSICO-QUIMICAS, MICROBIOL\u00d3GICAS E SENSORIAIS DO SORO DE LEITE<\/a><\/h5>\n
\n
\u00a0AUTOR(A):NAIARA ROCHA DA COSTA<\/h6>\n
\u00a0DATA DA DEFESA: 12\/12\/2017<\/h6>\n
\u00a0ORIENTADOR(A): ADRIANO GOMES DA CRUZ<\/h6>\n
<\/div>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n<\/div>\n

UTILIZA\u00c7\u00c3O DE FARINHA DA CASCA DO ABACAXI (ANANAS COMOSUS (L.) MERR.) PARA DESENVOLVIMENTO DE HAMB\u00daRGUER BOVINO COM TEOR REDUZIDO DE GORDURA<\/a><\/h5>\n
\n
\u00a0AUTOR(A):WALTER JOSE DOS REIS JUNIOR<\/h6>\n
\u00a0DATA DA DEFESA: 23\/08\/2017<\/h6>\n
\u00a0ORIENTADOR(A): SIMONE PEREIRA MATHIAS<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

EFEITO DO A\u00c7\u00daCAR NA EXTRUS\u00c3O TERMOPL\u00c1STICA DE DIFERENTES GEN\u00d3TIPOS DE SORGO [Sorghum bicolor (L.) Moench]<\/a><\/h5>\n
\n
\u00a0AUTOR(A):NATHALIA FERREIRA COLLANTES<\/h6>\n
\u00a0DATA DA DEFESA: 21\/08\/2017<\/h6>\n
\u00a0ORIENTADOR(A): CARLOS WANDERLEI PILER DE CARVALHO<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

PROPRIEDADES F\u00cdSICO-QU\u00cdMICAS, NUTRICIONAIS E FUNCIONAIS DE FARINHA DE BATATA DOCE DE POLPA ALARANJADA E SEU POTENCIAL DE COLORA\u00c7\u00c3O DE PETIT SUISSE.<\/a><\/h5>\n
\n
\u00a0AUTOR(A):CAMILA MELLO OLIMPIO DO NASCIMENTO<\/h6>\n
\u00a0DATA DA DEFESA: 20\/07\/2017<\/h6>\n
\u00a0ORIENTADOR(A): MARIA IVONE MARTINS JACINTHO BARBOSA<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

Principais Barreiras para a Implanta\u00e7\u00e3o e Manuten\u00e7\u00e3o do Sistema de An\u00e1lise de Perigos e Pontos Cr\u00edticos de Controle (APPCC) em uma Micro Empresa (MPE)<\/a><\/h5>\n
\n
\u00a0AUTOR(A):JAMILE MAUREEN DE SOUSA OLIVEIRA<\/h6>\n
\u00a0DATA DA DEFESA: 20\/04\/2017<\/h6>\n
\u00a0ORIENTADOR(A): STELLA REGINA REIS DA COSTA<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

Ozoniza\u00e7\u00e3o em Canjiquinha de Milho e seu Efeito nos N\u00edveis de Aflatoxinas, Contagem de Fungos e Qualidade do Alimento<\/a><\/h5>\n
\n
\u00a0AUTOR(A):YURI DUARTE PORTO<\/h6>\n
\u00a0DATA DA DEFESA: 06\/04\/2017<\/h6>\n
\u00a0ORIENTADOR(A):JOSE LUIS RAMIREZ ASCHERI<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

PESTICIDAS ORGANOCLORADOS (OCPs) EM PEIXES COMERCIAIS CAPTURADOS NA BA\u00cdA DE GUANABARA DO ESTADO DO RIO DE JANEIRO, BRASIL.<\/a><\/h5>\n
\n
\u00a0AUTOR(A):VERONA BORGES FERREIRA<\/h6>\n
\u00a0DATA DA DEFESA: 21\/02\/2017<\/h6>\n
\u00a0ORIENTADOR(A): GESILENE MENDONCA DE OLIVEIRA<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

Desenvolvimento e processamento por alta press\u00e3o hidrost\u00e1tica de queijo Minas Frescal incorporado com cenoura<\/a><\/h5>\n
\n
\u00a0AUTOR(A):FABIOLA DOS SANTOS GOUVEA<\/h6>\n
\u00a0DATA DA DEFESA: 20\/02\/2017<\/h6>\n
\u00a0ORIENTADOR(A): AMAURI ROSENTHAL<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n<\/div>\n

Percep\u00e7\u00e3o do Consumidor em Rela\u00e7\u00e3o aos Produtos Diet e Light<\/a><\/h5>\n
\n
\u00a0AUTOR(A):AMANDA ANTUNES DA SILVA CANELAS<\/h6>\n
\u00a0DATA DA DEFESA: 20\/02\/2017<\/h6>\n
\u00a0ORIENTADOR(A): ROSIRES DELIZA<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n<\/div>\n

EFEITO DA ADI\u00c7\u00c3O DE FARINHA DE ARARUTA (Maranta Arundinacea L.), NAS PROPRIEDADES F\u00cdSICO-QU\u00cdMICAS, REOL\u00d3GICAS E FUNCIONAIS DE SOBREMESA L\u00c1CTEA SABOR BAUNILHA<\/a><\/h5>\n
\n
\u00a0AUTOR(A):RENATA OLIVEIRA SANTOS<\/h6>\n
\u00a0DATA DA DEFESA: 14\/02\/2017<\/h6>\n
\u00a0ORIENTADOR(A):ADRIANO GOMES DA CRUZ<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n<\/div>\n

Investiga\u00e7\u00e3o sobre um M\u00e9todo de Detec\u00e7\u00e3o de Adulterantes em Caf\u00e9 por CLUE-EM-EM<\/a><\/h5>\n
\n
\u00a0AUTOR(A):VICTOR DE CARVALHO MARTINS<\/h6>\n
\u00a0DATA DA DEFESA: 14\/02\/2017<\/h6>\n
\u00a0ORIENTADOR(A): RONOEL LUIZ DE OLIVEIRA GODOY<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n<\/div>\n

OBTEN\u00c7\u00c3O DE SALSICHA DE TIL\u00c1PIA USANDO ANTIOXIDANTE NATURAL A BASE DE RES\u00cdDUOS DO PROCESSAMENTO DE UVA<\/a><\/h5>\n
\n
\u00a0AUTOR(A):GABRIELA NUNES MATTOS<\/h6>\n
\u00a0DATA DA DEFESA: 13\/02\/2017<\/h6>\n
\u00a0ORIENTADOR(A): LOURDES MARIA CORREA CABRAL<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n<\/div>\n

Elabora\u00e7\u00e3o de Fishburger com Res\u00edduos da Filetagem da Til\u00e1pia do Nilo (Oreochromis niloticus, Linnaeus 1758) adicionado de Transglutaminase<\/a><\/h5>\n
\n
\u00a0AUTOR(A):BRUNO VILARINHO VICTORINO PINTO<\/h6>\n
\u00a0DATA DA DEFESA: 08\/02\/2017<\/h6>\n
\u00a0ORIENTADOR(A): GESILENE MENDONCA DE OLIVEIRA<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n<\/div>\n

Processamento de Gelado Comest\u00edvel Utilizando Soro de Leite e Suco de Melancia (Citrullus vulgaris Schrad) Concentrado a V\u00e1cuo em Diferentes Temperaturas<\/a><\/h5>\n
\n
\u00a0AUTOR(A): CAROLINA PINTO DE CARVALHO MARTINS<\/h6>\n
\u00a0DATA DA DEFESA: 07\/02\/2017<\/h6>\n
\u00a0ORIENTADOR(A): ADRIANO GOMES DA CRUZ<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

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DISSERTA\u00c7\u00d5ES Clique aqui para acessar os arquivos diretamente da Biblioteca Digital de Disserta\u00e7\u00f5es e Teses da UFRRJ. 2025 QUALIDADE, COMPOSI\u00c7\u00c3O … <\/i><\/a><\/p>\n","protected":false},"author":74,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_themeisle_gutenberg_block_has_review":false,"footnotes":""},"class_list":["post-3336","page","type-page","status-publish","hentry"],"yoast_head":"\n- PPGCTA<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cursos.ufrrj.br\/posgraduacao\/ppgcta\/dissertacoes\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"- PPGCTA\" \/>\n<meta property=\"og:description\" content=\"DISSERTA\u00c7\u00d5ES Clique aqui para acessar 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