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Dive into the research topics where Paulo Sérgio Growoski Fontoura is active.

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Featured researches published by Paulo Sérgio Growoski Fontoura.


World Journal of Microbiology & Biotechnology | 2001

Aroma compounds produced by Kluyveromyces marxianus in solid state fermentation on a packed bed column bioreactor

Adriane Bianchi Pedroni Medeiros; Ashok Pandey; Pierre Christen; Paulo Sérgio Growoski Fontoura; Renato João Sossela de Freitas; Carlos Ricardo Soccol

Studies were carried out for the production of aroma compounds by Kluyveromyces marxianus grown on cassava bagasse in solid state fermentation using packed bed reactors, testing two different aeration rates. Respirometric analysis was used to follow the growth of the culture. Headspace analysis of the culture by gas chromatography showed the production of 11 compounds, out of which nine were identified. Ethyl acetate, ethanol and acetaldehyde were the major compounds produced. Lower aeration rate (0.06l h−1 g−1 of initial dry matter) increased total volatile (TV) production and the rate of production was also increased at this aeration rate. Using an aeration rate of 0.06l h−1 g−1 maximum TV concentrations were reached at 24 h and at 40 h with 0.12l h−1 g−1.


Brazilian Archives of Biology and Technology | 2004

Chemical composition of Ulvaria oxysperma (Kützing) bliding, Ulva lactuca (Linnaeus) and Ulva fascita (Delile)

Márcia de Pádua; Paulo Sérgio Growoski Fontoura; Alvaro Luiz Mathias

A composicao quimica de tres especies de Chlorophyta foi determinada. Ulva lactuca se desenvolve em Guaraquecaba e Ulva fasciata na Ilha do Mel, enquanto que Ulvaria oxysperma se desenvolve nos dois ecossistemas. Umidade (16-20%), cinzas (17-31%, base seca), proteinas (6-10%bs), lipideos (0,5-3.2%bs), fibras (3-12%bs) e carboidratos (46-72%bs) para U.oxysperma correspondeu a 192-270 kcal.100g-1 (base umida). U.lactuca (15-18%bs) e U.fasciata (13-16%bs) mostraram teores levemente maiores para a proteina, mas com conteudos energeticos similares (250-272 e 225-239 kcal.100g-1), respectivamente. As folhas in natura de U.lactuca e de U.fasciata eram mais rigidas do que as de U.oxysperma. Outras algas nativas apresentaram teores de proteinas maiores. Ulvaria sp pode ser cultivada sobre redes, sem apresentar competicao com outras algas ou acao significativa de predadores. Ulvaria sp cultivada apresentou composicao quimica similar ao da Ulvaria sp crescida sobre substratos naturais. E essencial escolher um local protegido da acao destrutiva da mare.


Arquivos De Neuro-psiquiatria | 1989

Factors affecting diazepam availability from intravenous admixture solutions

Walter Oleschko Arruda; Dilermando Brito Filho; Solange L. C. Rosa; Paulo Sérgio Growoski Fontoura; Moema de Araújo Cardoso

The authors studied the availability of parenteral solutions of diazepam in glass bottles or polyethylene (PE) containers during infusion through polyvinyl chloride (PVC) administration sets. Diazepam solutions in concentration of 1000 mg/500 ml in 0.9% sodium chloride (NS) and 5% glucose (G5W) injection were infused at a flow rate of 30 ml/h, and samples were taken from the bottle and at the end of the administration set, till 12 hours of infusion. The samples were tested in triplicate using ultraviolet spectrophotometry. The greatest loss of diazepam was observed in all solutions at 30 minutes of infusion (63.5% G5W glass, 60.5% NS glass, 55% G5W PE and 58% NS PE from the original concentration of 200 micrograms/ml). The diazepam concentrations in the containers did not significantly changed. The loss of diazepam from solutions infused through PVC administration sets should be kept in mind in severe clinical situations as status epilepticus, tetanus and eclampsia.


Ciencia Rural | 2010

Composição centesimal do fruto, extrato concentrado e da farinha da uva-do-japão

Marlene Bampi; Milene Oliveira Pereira Bicudo; Paulo Sérgio Growoski Fontoura; Rosemary Hoffman Ribani


Hig. aliment | 2006

Avaliação físico-química de leite tipo C comercializado em Curitiba e região metropolitana

Dayane karin Lorenzetti; Érica Cristina Ramírez Baggio; Paulo Sérgio Growoski Fontoura; Renato João Sossela de Freitas


Boletim Do Centro De Pesquisa De Processamento De Alimentos | 1999

AVALIAÇÃO SENSORIAL DE SUCO DE MAÇÃ PRODUZIDO A PARTIR DE REJEITOS DE PRODUÇÃO

Elizabeth Cristina Protzek; Renato João Sossela de Freitas; Nina Waszczynskyj; Paulo Sérgio Growoski Fontoura


Revista do Instituto Adolfo Lutz | 2004

Validacao de metodo multiresiduo para analise de pesticidas organohalogenados em macas

Marvina Natsue Imoto; Paulo Sérgio Growoski Fontoura; Renato João Sossela de Freitas; Beatriz Pisam; Maria Angela G Prandi; Maria Helena C.R Passos


Boletim Do Centro De Pesquisa De Processamento De Alimentos | 1994

EXTRACTION OF BOVINE INTESTINAL FATS BY ENZYMATIC MEDIUM

Alvaro Mario Burin; Paulo Sérgio Growoski Fontoura


Hig. aliment | 2006

Avaliação da qualidade físico-química de iogurtes naturais comercializados na cidade de Curitiba, Paraná

Giovana Longo; Nelisa S. P. P Martim; Renato João Sossela de Freitas; Paulo Sérgio Growoski Fontoura


Boletim Do Centro De Pesquisa De Processamento De Alimentos | 1994

OBTENTION AND CHARACTERIZATION OF TARO FLOUR Colocasia esculenta (L.) SCHOTT

Itamir Ventura; Paulo Sérgio Growoski Fontoura

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Carlos Ricardo Soccol

Federal University of Paraná

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Itamir Ventura

Federal University of Paraná

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Maria Lucia Masson

Federal University of Paraná

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Eloize Vassão

Federal University of Paraná

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Alvaro Luiz Mathias

Federal University of Paraná

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Alvaro Mario Burin

Federal University of Paraná

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