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Avanços e Desafios da Nutrição 3最新文献

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DESIDRATAÇÃO OSMÓTICA DO KIWI E DETERMINAÇÃO DE VITAMINA C 猕猴桃渗透脱水及维生素C测定
Avanços e Desafios da Nutrição 3 Pub Date : 2019-05-24 DOI: 10.22533/AT.ED.40819240533
Luzimary de Jesus Ferreira Godinho Rocha, J. Filho, J. Romero, G. R. D. Carvalho, Harvey Alexander Villa Vélez
{"title":"DESIDRATAÇÃO OSMÓTICA DO KIWI E DETERMINAÇÃO DE VITAMINA C","authors":"Luzimary de Jesus Ferreira Godinho Rocha, J. Filho, J. Romero, G. R. D. Carvalho, Harvey Alexander Villa Vélez","doi":"10.22533/AT.ED.40819240533","DOIUrl":"https://doi.org/10.22533/AT.ED.40819240533","url":null,"abstract":"The growing demand for exotic fruits in Brazil in recent years has aroused the interest of large companies and research agencies. The kiwifruit is among these exotic fruits and pleasing to the Brazilian palate, causing interest in commercialization and preservation techniques. This work aimed to determine the vitamin C content of kiwi cv. Hayward, commercialized by CEAGESP São José do Rio Preto (SP), in natura and after pre-treatment osmotic and convective drying. Analyzes were performed according to the AOAC. The results showed that the vitamin C content in the samples was similar to those found in classical literature, ranging from 85,1 mg/100g to 455,8 mg/100g in the in natura samples and after the osmotic dehydration, respectively. Osmosis was a technological artifact that favored the concentration of vitamin C in kiwi fruit samples after drying at temperatures of 40°C, 50oC, 60°C and 70°C. PALAVRAS-CHAVE: kiwi; Vitamina C; Desidratação","PeriodicalId":163784,"journal":{"name":"Avanços e Desafios da Nutrição 3","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129128808","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
AGARICUS BRASILIENSIS: UMA BREVE REVISÃO SOBRE SEUS COMPOSTOS BIOATIVOS 巴西蘑菇:生物活性化合物综述
Avanços e Desafios da Nutrição 3 Pub Date : 2019-05-24 DOI: 10.22533/AT.ED.4081924053
Katielle Rosalva Voncik Córdova, Herta Stutz, D. Alvarez, V. Lima, Nina Waszczynskyj
{"title":"AGARICUS BRASILIENSIS: UMA BREVE REVISÃO SOBRE SEUS COMPOSTOS BIOATIVOS","authors":"Katielle Rosalva Voncik Córdova, Herta Stutz, D. Alvarez, V. Lima, Nina Waszczynskyj","doi":"10.22533/AT.ED.4081924053","DOIUrl":"https://doi.org/10.22533/AT.ED.4081924053","url":null,"abstract":"","PeriodicalId":163784,"journal":{"name":"Avanços e Desafios da Nutrição 3","volume":"49 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125845753","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
AVALIAÇÃO DAS COORDENADAS COLORIMÉTRICAS DE LEITES UHT COM BAIXO TEOR DE LACTOSE 低乳糖UHT牛奶比色坐标的评价
Avanços e Desafios da Nutrição 3 Pub Date : 2019-05-24 DOI: 10.22533/AT.ED.40819240513
N. Richards
{"title":"AVALIAÇÃO DAS COORDENADAS COLORIMÉTRICAS DE LEITES UHT COM BAIXO TEOR DE LACTOSE","authors":"N. Richards","doi":"10.22533/AT.ED.40819240513","DOIUrl":"https://doi.org/10.22533/AT.ED.40819240513","url":null,"abstract":"The aim of this study was to evaluate the colorimetric coordinates L*, a*, b*, of chroma (C*) and hue angle (ho) in seven brands of sterilized milk (UHT) with and without lactose. The color space used was CIELAB, using a CM-700d portable colorimeter. The lowest values of L *, a *, b* and C* were observed in the skim milk samples (F-FD), with the highest hue angle (3.37-F and 3.72-FD). Samples of whole milk (B-BD, G-GD) presented higher values of luminosity (L*) and chroma, a greater tendency to red and yellow and lower values of ho. The statistical difference observed in the samples demonstrates that there is no standardization in the color of milk with low lactose content. However, physical color analysis can be an important and/or determinant measure in the indication of the quality standard of low lactose milk. PALAVRAS-CHAVE: cor, qualidade, leite integral, leite semidesnatado, leite desnatado","PeriodicalId":163784,"journal":{"name":"Avanços e Desafios da Nutrição 3","volume":"44 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115781504","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
ANÁLISE DE DOCUMENTOS DE PATENTES E PUBLICAÇÕES ENVOLVENDO BATATA-DOCE (Ipomoea batatas L. LAM) 涉及甘薯的专利文件和出版物分析(Ipomoea batatas L. LAM)
Avanços e Desafios da Nutrição 3 Pub Date : 2019-05-24 DOI: 10.22533/AT.ED.4081924054
C. Leite, J. Junior, A. D. Francisco, I. L. Nunes
{"title":"ANÁLISE DE DOCUMENTOS DE PATENTES E PUBLICAÇÕES ENVOLVENDO BATATA-DOCE (Ipomoea batatas L. LAM)","authors":"C. Leite, J. Junior, A. D. Francisco, I. L. Nunes","doi":"10.22533/AT.ED.4081924054","DOIUrl":"https://doi.org/10.22533/AT.ED.4081924054","url":null,"abstract":"","PeriodicalId":163784,"journal":{"name":"Avanços e Desafios da Nutrição 3","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129904615","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
COMPOSIÇÃO PROXIMAL E INCORPORAÇÃO DOS TEORES DE CAROTENOIDES TOTAIS EM RESÍDUOS DE BATATA DOCE (Ipoemoea batatas) FERMENTADO VIA BIOPROCESSO EM ESTADO SÓLIDO UTILIZANDO O FUNGO Pleurotus ostreatus 以平菇为原料，采用固态生物工艺发酵的甘薯废弃物(Ipoemoea BATATA)的近端组成及总类胡萝卜素含量的测定
Avanços e Desafios da Nutrição 3 Pub Date : 2019-05-24 DOI: 10.22533/AT.ED.40819240524
P. Silva, Priscila de Souza Araújo, Sarah de Souza Araújo, Cinthia Aparecida de Andrade Silva, Gustavo Graciano Fonseca
{"title":"COMPOSIÇÃO PROXIMAL E INCORPORAÇÃO DOS TEORES DE CAROTENOIDES TOTAIS EM RESÍDUOS DE BATATA DOCE (Ipoemoea batatas) FERMENTADO VIA BIOPROCESSO EM ESTADO SÓLIDO UTILIZANDO O FUNGO Pleurotus ostreatus","authors":"P. Silva, Priscila de Souza Araújo, Sarah de Souza Araújo, Cinthia Aparecida de Andrade Silva, Gustavo Graciano Fonseca","doi":"10.22533/AT.ED.40819240524","DOIUrl":"https://doi.org/10.22533/AT.ED.40819240524","url":null,"abstract":"","PeriodicalId":163784,"journal":{"name":"Avanços e Desafios da Nutrição 3","volume":"52 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122363446","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
ANÁLISE E TREINAMENTO AOS MANIPULADORES DE ALIMENTOS EM RESTAURANTES DO TIPO SELF SERVICE NO MUNICÍPIO DE NAVIRAÍ-MS 对navirai -MS市自助餐厅的食品处理人员进行分析和培训
Avanços e Desafios da Nutrição 3 Pub Date : 2019-05-24 DOI: 10.22533/AT.ED.4081924055
Laís Lúcio Vellosa, Silvia Benedetti
{"title":"ANÁLISE E TREINAMENTO AOS MANIPULADORES DE ALIMENTOS EM RESTAURANTES DO TIPO SELF SERVICE NO MUNICÍPIO DE NAVIRAÍ-MS","authors":"Laís Lúcio Vellosa, Silvia Benedetti","doi":"10.22533/AT.ED.4081924055","DOIUrl":"https://doi.org/10.22533/AT.ED.4081924055","url":null,"abstract":"","PeriodicalId":163784,"journal":{"name":"Avanços e Desafios da Nutrição 3","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133124048","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
AÇÚCARES E MINERAIS EM FRUTOS DE ACEROLA (Malpighia emarginata D.C.): MUDANÇAS DURANTE A MATURAÇÃO 针叶果实(Malpighia emarginata D.C.)中的糖和矿物质:成熟过程中的变化
Avanços e Desafios da Nutrição 3 Pub Date : 2019-05-24 DOI: 10.22533/AT.ED.4081924051
S. Seraglio, Mayara Schulz, Fabiana Della Betta, Priscila Nehring, Luciano Valdemiro Gonzaga, R. Fett, A. B. O. Costa
{"title":"AÇÚCARES E MINERAIS EM FRUTOS DE ACEROLA (Malpighia emarginata D.C.): MUDANÇAS DURANTE A MATURAÇÃO","authors":"S. Seraglio, Mayara Schulz, Fabiana Della Betta, Priscila Nehring, Luciano Valdemiro Gonzaga, R. Fett, A. B. O. Costa","doi":"10.22533/AT.ED.4081924051","DOIUrl":"https://doi.org/10.22533/AT.ED.4081924051","url":null,"abstract":"","PeriodicalId":163784,"journal":{"name":"Avanços e Desafios da Nutrição 3","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133769489","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
CONSUMO DE ALIMENTOS DO TIPO LANCHES RÁPIDOS (Fast Food) POR ESTUDANTES DE ENSINO MÉDIO 高中生对快餐类食物的消费情况
Avanços e Desafios da Nutrição 3 Pub Date : 2019-05-24 DOI: 10.22533/AT.ED.40819240530
A. Cirolini, Taís Paranhos Bilião, V. Rosa, Ana Paula Daniel
{"title":"CONSUMO DE ALIMENTOS DO TIPO LANCHES RÁPIDOS (Fast Food) POR ESTUDANTES DE ENSINO MÉDIO","authors":"A. Cirolini, Taís Paranhos Bilião, V. Rosa, Ana Paula Daniel","doi":"10.22533/AT.ED.40819240530","DOIUrl":"https://doi.org/10.22533/AT.ED.40819240530","url":null,"abstract":"The present research sought to identify the preference and frequency of consumption of food fast food type performed by high school students. The questionnaires on the preference and frequency of consumption of fast food in the everyday environment and during school feeding young high school students occurred in two public schools (Agudo and Santa Maria RS). It was found that students from two public schools evaluated consume fest food type products at least every 30 days (Xis, Burger and Mc Donalds) and the frequency of consumption may be related to family income and availability of this type of food. It was also observed that although the market still does not present available meat products such as beef burger enriched with fiber, around 70% of young people consume these products. PALAVRAS-CHAVE: preferencia, frequência, lanches rápidos.","PeriodicalId":163784,"journal":{"name":"Avanços e Desafios da Nutrição 3","volume":"38 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130302888","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
COMPOSIÇÃO PROXIMAL E TEORES DE CAROTENOIDES TOTAIS EM RESÍDUOS DE GOIABA (Psidium guajava L.) E ABACAXI (Ananas comosus) 番石榴(Psidium guajava L.)残基近端组成及类胡萝卜素含量菠萝(Ananas comosus)
Avanços e Desafios da Nutrição 3 Pub Date : 2019-05-24 DOI: 10.22533/AT.ED.40819240525
P. Silva, Aline Rodrigues Pontes, Luan Gustavo dos Santos, Thamires Aparecida dos Santos Zago, G. Silva
{"title":"COMPOSIÇÃO PROXIMAL E TEORES DE CAROTENOIDES TOTAIS EM RESÍDUOS DE GOIABA (Psidium guajava L.) E ABACAXI (Ananas comosus)","authors":"P. Silva, Aline Rodrigues Pontes, Luan Gustavo dos Santos, Thamires Aparecida dos Santos Zago, G. Silva","doi":"10.22533/AT.ED.40819240525","DOIUrl":"https://doi.org/10.22533/AT.ED.40819240525","url":null,"abstract":"","PeriodicalId":163784,"journal":{"name":"Avanços e Desafios da Nutrição 3","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134572795","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
CONDIÇÕES HIGIÊNICO-SANITÁRIAS: ESTUDO DE CASO EM COZINHA INDUSTRIAL DO MUNICÍPIO DE MARINGÁ-PR 卫生条件:maringa -PR市工业厨房案例研究
Avanços e Desafios da Nutrição 3 Pub Date : 2019-05-24 DOI: 10.22533/AT.ED.40819240528
Amanda Gouveia Mizuta, Yasmin Jaqueline Fachina, Carolina Moser Paraiso, G. Madrona
{"title":"CONDIÇÕES HIGIÊNICO-SANITÁRIAS: ESTUDO DE CASO EM COZINHA INDUSTRIAL DO MUNICÍPIO DE MARINGÁ-PR","authors":"Amanda Gouveia Mizuta, Yasmin Jaqueline Fachina, Carolina Moser Paraiso, G. Madrona","doi":"10.22533/AT.ED.40819240528","DOIUrl":"https://doi.org/10.22533/AT.ED.40819240528","url":null,"abstract":"In this work, it is evaluated as an industrial industry located in the city of Maringá (PR), qualifying 400 meals per day. The Checklist of Collegiate Directive (RDC) n. 275 was applied at the beginning and end of the study, in order to identify the main future and future concerns. The visit visits in loco, the diagnosis made of quality tools implants, as well as the program 5S in order to help the manipulators to maintain an organization and the environment within the work environment. At the same time, a training of the manipulators was carried out from the Good Practice training. The classification was classified in the group 2 method and the global application of the group of the evaluation of the industrial evaluation. PALAVRAS-CHAVE: Boas Práticas, Higiene, Segurança dos Alimentos","PeriodicalId":163784,"journal":{"name":"Avanços e Desafios da Nutrição 3","volume":"33 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116867649","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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