Browsing by Author "BAPTISTA, Adrian Henrique"

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INOVAÇÃO DE PRODUTO ALIMENTAR VETERINÁRIO A BASE DE TENEBRIO MOLITOR
(Centro Universitário da Fundação de Ensino Octávio Bastos, 2023-08-01) BAPTISTA, Adrian Henrique; BRUNO, Diego Bernardo; CARVALHO, Eduarda de Paula; LIMA, Mariane Ferreira Souza; OLIVEIRA, Adriano dos Santos; ISAAC, Gustavo Elias Arten; CAMARGO, Ana Paula Rosa da Silva
The Tenebrio molitor insect, popularly known as mealworm, has been researched for its use as a component in veterinary pharmaceutical products, such as food and cosmetics. This interest is due to the high sustainability, practicality and low emission of polluting gases associated with its breeding and processing. The objective of this project is to develop an innovative veterinary cosmetic product, in the form of a creamy O/W emulsion, intended for use in dogs, with the active ingredient being derivatives of the Tenebrio molitor insect. The cosmetic product developed has suitable physical and chemical characteristics, such as texture, viscosity and odor. In addition, the product contains natural ingredients with beneficial properties for the skin, highlighting Tenebrio molitor oil, which is rich in oleic and linoleic fatty acids, with healing and moisturizing action, especially indicated for the treatment of dog paw pads. The veterinary cosmetic product developed in this project represents an innovation that can contribute to environmental and economic sustainability, as well as to improving the quality of life of dogs, who often suffer injuries as a result of their active lifestyle.
INOVAÇÃO DE PRODUTO ALIMENTAR VETERINÁRIO A BASE DE TENEBRIO MOLITOR
(Centro Universitário da Fundação de Ensino Octávio Bastos, 2023-08-01) BAPTISTA, Adrian Henrique; BRUNO, Diego Bernardo; CARVALHO, Eduarda de Paula; LIMA, Mariane Ferreira Souza; OLIVEIRA, Adriano do Santos; ISAAC, Gustavo Elias Arten; CAMARGO, Ana Paula Rosa da Silva
Tenebrio molitor, also known as mealworm, is an insect that has been studied for use as a source of protein in veterinary food due to its high sustainability, practicality and low emission of polluting gases. This project seeks to develop an innovative veterinary food in the form of a biscuit rich in proteins, vitamins and essential nutrients for muscle, bone and cardiovascular health and obesity control, for older dogs, using Tenebrio molitor derivatives as the main component. The biscuit should have a pleasant flavor and a crunchy texture that will encourage dogs to chew and its formulation will be composed of glucosamine and chondroitin, type II collagen, which are substances that help in the regeneration of cartilage and in the prevention of joint diseases, as well as vitamins and enzymes that help in the absorption of the large amount of proteins present in the product. It is concluded that the product is an innovation that could bring both environmental and economic benefits, in addition to promoting a better quality of life for healthy dogs that are athletes, as well as those that have some physiological weakness that require nutritional attention to replace cartilage and strengthen bones and muscles, as this will depend on the dose administered to the animal.
Pop: análises clinicas
(Centro Universitário da Fundação de Ensino Octávio Bastos, 2021-11-30) BAPTISTA, Adrian Henrique; PAULINO, Eduarda de Souza; MOI, Hiago Pedro Bom; NATUCCI, Maria Laura Fonseca; CAMARGO, Mateus Zuin de; CHIQUINO, Julia Chavans; PINHEIRO, Sthéfany RIbeiro; OLIVEIRA, Adriano dos Santos; ISAAC, Gustavo Elias Arten; CONCEIÇÃO, Rogério Arcuri; SANTOS, Odair José dos
This SOP was developed thinking about the quality of sample analysis, care for them, standardization of tasks, reducing the occurrence of possible errors and the safety of its employees. environment cleaning.
Projeto Integrado de Análise Toxicológica e de Alimentos: Cházin produção de chá de bolhas - Buble Tea
(Centro Universitário da Fundação de Ensino Octávio Bastos, 2024-06-30) BAPTISTA, Adrian Henrique; PEREIRA, Ana Luiza Barbosa; OLIVEIRA, Max Vieira de; FARIA, Otávio Augusto; MATA, Pedro Henrique Silva da; CAMARGO, Ana Paula Rosa da Silva
Research was conducted based on molecular gastronomy to create bubble tea. The tea is produced by infusion and the bubbles are produced by adding alginate to the tea.