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14 results on '"Rama, Gabriela Rabaioli"'

10. Ultrafiltration of cheese whey: Achieving high protein rejection and sustaining membrane efficiency.

Author

Rama, Gabriela Rabaioli, Macedo Timmers, Luís Fernando Saraiva, and de Souza, Claucia Fernanda Volken

Subjects
*ULTRAFILTRATION, *WHEY, *MOLECULAR weights, *CHEESE, *GEL electrophoresis, *MEMBRANE permeability (Biology)
Abstract

The objective of this study is to characterize the ultrafiltration (UF) of cheese whey (CW) by measuring permeate flux variations and observing changes in the water permeability of the membrane throughout the process. We also aimed to analyze the differences between the compositions of CW and the materials generated after UF (ultrafiltration concentrate (UC) and permeate (UP)). UF lasted 66 min, after which a volume concentration factor of 2.54 was reached. Flux decline during UF was caused by concentration polarization, and not by fouling, because cleaning recuperated 94.55% of membrane efficiency. Though lactose was more retained than usual, gel electrophoresis demonstrated the 1.77-fold increase in protein content, depicting stronger bands of β-lactoglobulin and α-lactalbumin in UC. Therefore, UF satisfactorily separated proteins from CW; however, to effectively remove lactose we suggest a previous filtration step with higher molecular weight cutoff to retain larger molecules before using 10 kDa. [ABSTRACT FROM AUTHOR]

Published
2021
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12. List of contributors

Author

Abedin, Md Minhajul, Adeyeye, Samuel Ayofemi Olalekan, Ahluwalia, Vivek, Ali, Ali Muhammed Moula, Anschau, Andreia, Balakumaran, Palanisamy Athiyaman, Baliyan, Neha, Baruah, Rwivoo, Bavisetty, Sri Charan Bindu, Berni, Paulo, Bhardwaj, Pardeep Kumar, Binod, Parameswaran, de Carvalho Neto, Dão Pedro, de Oliveira Ribeiro, Maria Carolina, Dindhoria, Kiran, Divakar, K., do Prado, Fernanda Guilherme, Du, Guocheng, Dubey, Kashyap Kumar, Dullius, Anja, Ferreira-Dias, Suzana, Giroldi, Maiara, Goettert, Márcia Inês, Gonçalves, Daniela A., Gullo, Maria, Gupta, Mahesh, Halami, Prakash M., Ikeda, Isadora Kaniak, Jeyakumar, Ebenezer, Karp, Susan Grace, Khushboo, Kumar, Jitendra, Kumar, Rakshak, Kumar, Sanjeet, Kumar, Vinod, Kumari, Madhu, Kumari, Poonam, Lawrence, Rubina, Lehn, Daniel Neutzling, Lertsiri, Sittiwat, Li, Qinghua, Machado, Juliane Mayara Casarim, Massa, Salvatore, Mishra, Bhuwan B., Morris, John, Mukhia, Srijana, Nobre, Clarisse, Osório, Natália, Pagnoncelli, Maria Giovana Binder, Pandey, Ashok, Patel, Anil K., Phukon, Loreni Chiring, Rai, Amit Kumar, Rajshee, Kumari, Rama, Gabriela Rabaioli, Rodrigues, Cristine, Sarkar, Puja, Simões, Lívia S., Sindhu, Raveendran, Singh, Kashmir, Singh, Sudhir P., Soccol, Carlos Ricardo, Sydney, Alessandra Cristine Novak, Sydney, Eduardo Bittencourt, Tecelão, Carla, Teixeira, José A., Terpou, Antonia, Thakur, Lalitesh K., Volken de Souza, Claucia Fernanda, Yadav, Sudesh K., and Zhang, Guoqiang

Published
2022
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13. Formação continuada de professores na tendência da modelagem matemática por meio de um vídeo

Author

Hepp Rehfeldt, Márcia Jussara, Rama, Gabriela Rabaioli, Bavaresco, Gabriel, and Dente, Elise Cândida

Subjects
Educação Matemática, Modelagem Matemática, Vídeos, Formação de professores
Abstract

Este artigo visa a divulgar uma das ações da pesquisa “Estratégias Metodológicas Visando à Inovação e Reorganização Curricular no Campo da Educação Matemática no Ensino Fundamental”. A atividade aqui descrita versa acerca da produção de um vídeo utilizado para a formação de professores. Este tem a finalidade de familiarizar os docentes com a Modelagem Matemática, uma metodologia utilizada para o ensino da matemática, mas que pode suscitar trabalhos interdisciplinares a partir de um tema de interesse dos discentes. A produção deste objeto educacional contou com a gravação de uma prática acerca da metodologia em questão, bem como a elaboração de um roteiro de edição, inserção de aportes teóricos e gravações de áudio. O vídeo já foi utilizado em uma oficia de Modelagem Matemática para formação continuada de professores. Como resultado, é possível ponderar que a mídia usada auxiliou os participantes a compreender o cerne da metodologia, haja vista que a oficina foi de curta duração e os professores em formação planejaram possíveis atividades de modelagem para utilização em sala de aula. Palavras-chave: Modelagem Matemática; Formação de professores; Vídeo; Educação Matemática.CONTINUING TEACHER TRAINING IN THE TENDENCY OF MATHEMATICAL MODELING WITH THE USE OF A VIDEOAbstract: This study aims to report one of the actions of the research project entitled “Methodological Strategies Aiming at Innovation and Curriculum Reorganization in Mathematical Education in the Elementary School”. The activity described here is about the production of a video used in teacher training and aims to have teachers acquainted with Mathematical Modeling, a methodology used to teach Math but that can evoke interdisciplinary activities from a theme of interest for students. Some of the methods used to produce this education object were the recording of a teaching practice in Mathematical Modeling, the elaboration of an edition script, the insertion of theoretical inputs, and some audio recordings. The video was already used in a Mathematical Modeling workshop for teachers in training. As a result, it is possible to ponder that the teaching aid helped the participants to comprehend the core of the methodology, considering that the workshop was short in time and the teachers in training planned possible Modeling activities to be used in their classrooms.Keywords: Mathematical Modeling; Teacher training; Videos; Math teaching.

Published
2018

14. Encapsulation of Lactobacillusspp. using bovine and buffalo cheese whey and their application in orange juice

Author

Rama, Gabriela Rabaioli, Führ, Ana Júlia, da Silva, Jéssica Aparecida Bressan Soratto, Gennari, Adriano, Giroldi, Maiara, Goettert, Márcia Inês, and Volken de Souza, Claucia Fernanda

Abstract

The aim of this study was to evaluate and compare the efficiency of bovine (CW) and buffalo cheese whey (BCW) as encapsulating agents for the spray-drying (SD) of endogenous Lactobacillus pentosusML 82 and the reference strain Lactobacillus plantarumATCC 8014. Their protective features were also tested for resistance to storage (90 days, 25 °C), simulated gastrointestinal tract (GIT) conditions, and for their application in orange juice. Survival rates after SD were approximately 95% in all samples tested, meaning both CW and BCW performed satisfactorily. After 90 days of storage, both species remained above 7 log Colony Forming Units (CFU)/g. However, CW generally enabled higher bacterial viability throughout this period. CW microcapsule characteristics were also more stable, which is indicated by the fact that BCW had higher moist content. Under GIT conditions, encapsulated lactobacilli had higher survival rates than free cells regardless of encapsulating agent. Even so, results indicate that CW and BCW perform better under gastric conditions than intestinal conditions. Regarding their use in orange juice, coating materials were probably dissolved due to low pH, and both free and encapsulated bacteria had similar survival rates. Overall, CW and BCW are suitable encapsulating agents for lactic acid bacteria, as they provided protection during storage and against harmful GIT conditions.

Published
2020
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