CURSOS DE GRADUAÇÃO DO CCTA: Recent submissions

  • Análise comparativa do uso de tubulações rígidas e flexíveis em instalações hidráulicas prediais. 
    SANTOS, M. G. F.; http://lattes.cnpq.br/8675636331097835.; SANTOS, Mel Gibson Figueiredo dos. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2022-04-01)
    In the demand of the civil engineering market, a demand for new technologies and methods that are more current and capable of making the execution of materials faster, encouraging manufacturers to be efficient to serve ...
  • Dimensionamento de sistema de aproveitamento de águas pluviais em bloco de água da UFCG – Campus Pombal. 
    CORDATO, Luania Silva Santos. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2022-03-29)
    Water is essential for living beings and for the environment, but over the years the demand for water is increasing, and since it is an exhaustible natural resource, the need for rational use of water and finding alternative ...
  • Análise técnica de blocos cerâmicos de diferentes fabricantes na região do Sertão Paraibano de acordo com a norma NBR 15270:2017. 
    BATISTA, I. M. O.; http://lattes.cnpq.br/9197149777286199.; BATISTA, Ian Marques de Oliveira. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2022-03-31)
    The work in question addresses the analysis of the ceramic blocks of sealing in the region of the Sertão of Paraíba, showing the importance that the technical standardization provides, samples were collected from five ...
  • Estudo do emprego do sistema construtivo em concreto-PVC em habitações de interesse social. 
    LIRA, G. K. S.; http://lattes.cnpq.br/4155711012873410.; LIRA, Glacyelle Kawanna de Sousa. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2022-04-01)
    This study has as main objective to contribute to the knowledge of the applications of the concrete-PVC construction method through the analysis of the economic viability of the system in comparison with the traditional ...
  • Planilha para auxílio no dimensionamento de vigas em concreto protendido submetidas à flexão normal simples. 
    LIMA, Geyellyson Jordan Silva. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2022-03-29)
    In Brazil and in the world, the number of prestressed concrete constructions has been growing. This fact can be proved by the large number of civil works carried out in the last decade with this structural system. The ...
  • Água aditivada com diferentes concentrações de argilas. 
    SILVA, Aline Rodrigues. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2022-03-11)
    Potable water it’s all water destined for human consumption that does not offer risks or damage to health, intended for ingestion, preparation, production and the personal hygiene. About 30% of all water sweet of the world ...
  • Tratamento de água com coagulantes naturais em uma comunidade do estado do Ceará. 
    LIMA, V. R. N.; http://lattes.cnpq.br/9732232746064977.; LIMA, Vitória Régia do Nascimento. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2022-07-04)
    Millions of people around the world use untreated surface water from lakes, ponds, rivers and streams. These water sources can transmit diseases, exposing the population to avoidable risks. In Brazil, the consumption of ...
  • Caracterização socioeconômica de produtores de leite de Belém do Brejo Cruz - PB. 
    SILVA NETO, V. E.; http://lattes.cnpq.br/7314318282056615.; SILVA NETO, Vicente Elias da. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2022-03-30)
    Playing a fundamental role in the Brazilian livestock sector, the dairy activity contributes to reducing the rural exodus, fixing the man to the countryside, generating income for families. This work aims to carry out ...
  • Desempenho fisiológico de Romãzeira tratadas com aplicações foliares de microalgas. 
    RAMALHO, R. F.; http://lattes.cnpq.br/1434455499912233.; RAMALHO, Ravena Fernandes. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2022-03-08)
    The use of microalgae has aroused interest in several areas due to the chemical properties of their biomass. With applications in the areas of bioenergy, agriculture, food and pharmaceuticals, among other applications such ...
  • Avaliação físico-química e sensorial de bolo de chocolate enriquecido com resíduos do Malte da indústria cervejeira. 
    MONTEIRO, G. L.; http://lattes.cnpq.br/4535227215053822.; MONTEIRO, Gabriely Lócio. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2019-06-17)
    The brewing industry generates food-grade waste, where barley malts used in the brewing process contain significant amounts of carbohydrates, proteins, fibers and minerals. The objective of this study was to reuse the ...
  • Qualidade de melão amarelo minimamente processado submetido a diferentes recobrimentos comestíveis. 
    PESSOA, R. I.; http://lattes.cnpq.br/2752970000122852.; PESSOA, Rodrigo Interaminense. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2019-06-18)
    Melons (Cucumis melo L) stand out in their content amounts of minerals and vitamins and are appreciated all over the world. The objective of this work was to evaluate the quality of the minimally processed yellow melon ...
  • Melões ‘Pele de Sapo’ minimamente processados sob diferentes embalagens e recobrimentos comestíveis. 
    SILVA, R. S.; http://lattes.cnpq.br/3937665888634561.; SILVA, Rosenildo dos Santos. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2019-06-11)
    It is proven that the use of coatings is important in the maintenance of the natural coloration of fruits, reduction of respiratory rate and loss of mass, as well as losses of compounds with nutritional and functional ...
  • Revestimentos comestíveis a base de Hidroxipropil Metil Celulose e cera de abelha em pinha. 
    BRASIL, Y. L.; http://lattes.cnpq.br/8196805399091170.; BRASIL, Yasmin Lima. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2019-06-18)
    The application of post harvest conservation techniques, such as edible coating, has been employed to minimize deleterious effects after fruit harvest, such sugar apple. Thus, it was aimed to assess the effects of the ...
  • Propriedades nutricionais de barras de cereais produzidas a partir de farinha do fruto do Geoffroea Spinosa (Marizeiro). 
    PINHEIRO, L. S. S.; http://lattes.cnpq.br/3226390410524973.; PINHEIRO, Larissa da Silva Santos. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2019-06-18)
    The concern for quality, nutritious, and safe food has increased in recent years and is increasingly gaining ground in food industries and research institutes around the world. Cereal bars appear as a nutritious food with ...
  • Elaboração, caracterização e atividade antibacteriana dos extratos da cebola roxa (Allium sativum L. ). 
    CIPRIANO, F. A. L.; http://lattes.cnpq.br/9272025305043444.; CIPRIANO, Francisca Aline Lira. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2019-06-18)
    Onion, Allium cepa L., adenoid Allaceae and Alloy cepa L. was started by families Liliaceae and Amaryllidaceae. A flavonoids and cysteine sulphoxides (organosulfur compounds). The present work had as objective to elaborate ...
  • Uso de água residuária tratada na agricultura no contexto da economia circular: uma revisão sistemática da literatura. 
    SILVA, Aline Rodrigues da. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2022-03-25)
    Water is an indispensable resource for the economic and social development of a country. The use of this resource is linked to various activities such as food production, product generation and activities performed by man ...
  • Otimização do processo de fermentação lática do mosto cervejeiro visando obtenção da cerveja ácida. 
    LUCENA, E. O.; http://lattes.cnpq.br/3048613735299642.; LUCENA, Erika de Oliveira. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2019-06-18)
    The beer is obtained through alcoholic fermentation, having as raw material, malt, water, hops and yeast, there are several types of beers being marketed and one of them are acidic beers, characterized by their acid taste, ...
  • Preparação e caracterização de pão doce com substituição parcial da farinha de trigo por Albumina comercial. 
    SANTANA, Aretha Martins. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2019-06-18)
    Because it is an indispensable product on the consumer's table, bread, produced from wheat flour, has been a study food in order to enrich its nutritional value. The process of fermentation is indispensable in the preparation ...
  • Estudo da incorporação de resíduos de scheelita no concreto autoadensável. 
    FELIPE, A. J. V.; http://lattes.cnpq.br/6674811447647281; FELIPE, Adla Jamilly Vieira. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2022-06-15)
    With technological advances, special concretes have emerged, such as self-compacting concrete (SCC), characterized by filling forms without vibration. To provide the workability, fluidity and cohesion necessary for SCC, a ...
  • Utilização do soro de leite caprino para o desenvolvimento de creme condimentado. 
    LIMA, Anderson Florentino de. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2019-06-18)
    Due to the increased production of cheese generating high volumes of goat whey has intensified, even to several studies pointing serum or a food of high quality it is still considered a by-product of the dairy industry. ...

Buscar DSpace


Busca avançada

Navegar

Minha conta