Elenise Sauer | UTFPR - UNIVERSIDADE TECNOLOGICA FEDERAL DO PARANÁ (original) (raw)
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Universidade Federal de Santa Catarina - UFSC (Federal University of Santa Catarina)
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Papers by Elenise Sauer
Atos De Pesquisa Em Educacao, Dec 29, 2012
RESUMO O artigo apresenta dados da pesquisa de mestrado do Programa de Pós-Graduação em Ensino de... more RESUMO O artigo apresenta dados da pesquisa de mestrado do Programa de Pós-Graduação em Ensino de Ciência e Tecnologia da Universidade Tecnológica do Paraná Câmpus Ponta Grossa (UTFPR-PG) desenvolvido na disciplina de química em que se visou a Alfabetização Científica e Tecnológica (ACT), para tanto as atividades foram desenvolvidas utilizando artigos e textos encontrados em Revistas de Divulgação Científica (RDCs) em uma perspectiva Ciência-Tecnologia-Sociedade (CTS). O estudo foi realizado com 55 alunos da 2ª série do Ensino Médio Curso Técnico em Agropecuária, de um Centro Estadual de Educação Profissional, localizado na cidade de Rio Negro, no Paraná. A abordagem metodológica foi a qualitativa de natureza interpretativa com observação participante. A coleta de dados se deu por meio das arguições orais dos alunos, fotos, registros em diário de campo e as próprias atividades realizadas em sala. Entende-se que a atividade de reestruturação de artigos ou textos encontrados nas RDCs em uma linguagem mais acessível, no formato de histórias ilustradas contribuiu para que os alunos compreendessem melhor os conceitos químicos apresentados possibilitando a ACT , set./dez. 2012 determinante para sua formação técnica em agropecuária e para sua vida enquanto cidadão.
Ciência & Educação (Bauru), 2016
Journal of Agricultural and Food Chemistry, 2012
This study aims to evaluate the aromatic profile of fermented apple, obtained by the action of st... more This study aims to evaluate the aromatic profile of fermented apple, obtained by the action of strains of Hanseniaspora uvarum and Hanseniaspora guilliermondii using two methods of analysis: static headspace and solid phase microextraction (SPME). The results obtained confirm that the strains of the Hanseniaspora genus contributed positively to the aroma profile of fermented apple, producing considerable amounts of esters and higher alcohols. In comparing the methods of analysis of aromatic compounds using headspace and SPME, it was verified that by using the headspace method it was possible to capture amounts that were up to 16 times greater than the value of the volatile compounds obtained by SPME. However, when using SPME, 5 times more compounds were obtained than when using headspace. Even so, in the conditions of this study it was noted that headspace was more efficient in the extraction of the aromatics of fermented apple when taking into consideration the cost effectiveness of both methods.
Brazilian Journal of Food Technology, 2014
Revista de Nutrição, 2013
Revista Brasileira de Tecnologia Agroindustrial, 2012
Journal of Agricultural and Food Chemistry, 2012
This study aims to evaluate the aromatic profile of fermented apple, obtained by the action of st... more This study aims to evaluate the aromatic profile of fermented apple, obtained by the action of strains of Hanseniaspora uvarum and Hanseniaspora guilliermondii using two methods of analysis: static headspace and solid phase microextraction (SPME). The results obtained confirm that the strains of the Hanseniaspora genus contributed positively to the aroma profile of fermented apple, producing considerable amounts of esters and higher alcohols. In comparing the methods of analysis of aromatic compounds using headspace and SPME, it was verified that by using the headspace method it was possible to capture amounts that were up to 16 times greater than the value of the volatile compounds obtained by SPME. However, when using SPME, 5 times more compounds were obtained than when using headspace. Even so, in the conditions of this study it was noted that headspace was more efficient in the extraction of the aromatics of fermented apple when taking into consideration the cost effectiveness of both methods.
Revista Brasileira de Tecnologia Agroindustrial, 2012
Atos De Pesquisa Em Educacao, Dec 29, 2012
RESUMO O artigo apresenta dados da pesquisa de mestrado do Programa de Pós-Graduação em Ensino de... more RESUMO O artigo apresenta dados da pesquisa de mestrado do Programa de Pós-Graduação em Ensino de Ciência e Tecnologia da Universidade Tecnológica do Paraná Câmpus Ponta Grossa (UTFPR-PG) desenvolvido na disciplina de química em que se visou a Alfabetização Científica e Tecnológica (ACT), para tanto as atividades foram desenvolvidas utilizando artigos e textos encontrados em Revistas de Divulgação Científica (RDCs) em uma perspectiva Ciência-Tecnologia-Sociedade (CTS). O estudo foi realizado com 55 alunos da 2ª série do Ensino Médio Curso Técnico em Agropecuária, de um Centro Estadual de Educação Profissional, localizado na cidade de Rio Negro, no Paraná. A abordagem metodológica foi a qualitativa de natureza interpretativa com observação participante. A coleta de dados se deu por meio das arguições orais dos alunos, fotos, registros em diário de campo e as próprias atividades realizadas em sala. Entende-se que a atividade de reestruturação de artigos ou textos encontrados nas RDCs em uma linguagem mais acessível, no formato de histórias ilustradas contribuiu para que os alunos compreendessem melhor os conceitos químicos apresentados possibilitando a ACT , set./dez. 2012 determinante para sua formação técnica em agropecuária e para sua vida enquanto cidadão.
Ciência & Educação (Bauru), 2016
Journal of Agricultural and Food Chemistry, 2012
This study aims to evaluate the aromatic profile of fermented apple, obtained by the action of st... more This study aims to evaluate the aromatic profile of fermented apple, obtained by the action of strains of Hanseniaspora uvarum and Hanseniaspora guilliermondii using two methods of analysis: static headspace and solid phase microextraction (SPME). The results obtained confirm that the strains of the Hanseniaspora genus contributed positively to the aroma profile of fermented apple, producing considerable amounts of esters and higher alcohols. In comparing the methods of analysis of aromatic compounds using headspace and SPME, it was verified that by using the headspace method it was possible to capture amounts that were up to 16 times greater than the value of the volatile compounds obtained by SPME. However, when using SPME, 5 times more compounds were obtained than when using headspace. Even so, in the conditions of this study it was noted that headspace was more efficient in the extraction of the aromatics of fermented apple when taking into consideration the cost effectiveness of both methods.
Brazilian Journal of Food Technology, 2014
Revista de Nutrição, 2013
Revista Brasileira de Tecnologia Agroindustrial, 2012
Journal of Agricultural and Food Chemistry, 2012
This study aims to evaluate the aromatic profile of fermented apple, obtained by the action of st... more This study aims to evaluate the aromatic profile of fermented apple, obtained by the action of strains of Hanseniaspora uvarum and Hanseniaspora guilliermondii using two methods of analysis: static headspace and solid phase microextraction (SPME). The results obtained confirm that the strains of the Hanseniaspora genus contributed positively to the aroma profile of fermented apple, producing considerable amounts of esters and higher alcohols. In comparing the methods of analysis of aromatic compounds using headspace and SPME, it was verified that by using the headspace method it was possible to capture amounts that were up to 16 times greater than the value of the volatile compounds obtained by SPME. However, when using SPME, 5 times more compounds were obtained than when using headspace. Even so, in the conditions of this study it was noted that headspace was more efficient in the extraction of the aromatics of fermented apple when taking into consideration the cost effectiveness of both methods.
Revista Brasileira de Tecnologia Agroindustrial, 2012