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Avanços e Desafios da Nutrição 3最新文献

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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
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
AVALIAÇÃO FÍSICO-QUÍMICA DE GUAVIROVAS COLHIDAS NO MUNICÍPIO DE INÁCIO MARTINS – PR 在inacio马丁斯市收获的瓜维罗瓦斯的物理化学评价
Avanços e Desafios da Nutrição 3 Pub Date : 2019-05-24 DOI: 10.22533/AT.ED.40819240516
Amanda Moro Sestile, Karina Czaikoski, A. Czaikoski, Katielle Rosalva Voncik Córdova
{"title":"AVALIAÇÃO FÍSICO-QUÍMICA DE GUAVIROVAS COLHIDAS NO MUNICÍPIO DE INÁCIO MARTINS – PR","authors":"Amanda Moro Sestile, Karina Czaikoski, A. Czaikoski, Katielle Rosalva Voncik Córdova","doi":"10.22533/AT.ED.40819240516","DOIUrl":"https://doi.org/10.22533/AT.ED.40819240516","url":null,"abstract":"","PeriodicalId":163784,"journal":{"name":"Avanços e Desafios da Nutrição 3","volume":"54 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":"115433918","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
BEBIDA FERMENTADA DE KEFIR DE ÁGUA E YACON 发酵水开菲尔和亚贡雪莲果饮料
Avanços e Desafios da Nutrição 3 Pub Date : 2019-05-24 DOI: 10.22533/AT.ED.40819240520
Iasmin Caroline de Almeida Veeck, Mariane Lobo Ugalde, V. Ziegler, Alice Pires Freitas, Eric V. Pereira
{"title":"BEBIDA FERMENTADA DE KEFIR DE ÁGUA E YACON","authors":"Iasmin Caroline de Almeida Veeck, Mariane Lobo Ugalde, V. Ziegler, Alice Pires Freitas, Eric V. Pereira","doi":"10.22533/AT.ED.40819240520","DOIUrl":"https://doi.org/10.22533/AT.ED.40819240520","url":null,"abstract":"The production of functional beverages has been growing on the world stage due to a greater search for quality of life by the population as a whole. In Brazil, the kefir of water has been released in a short time and its manufacture and consumption occur in an exclusively artisan way, being the same obtained by the fermentation of kefir grains in water added with brown sugar. Yacon, despite its nutritional potential, is produced on a small scale and has little consumer acceptance. In order to develop a fermented beverage, a water-based kefir product was prepared with yacon pulp and orange juice, which was evaluated for its acceptability and purchase intention. Of the people who tasted the drink, 62% liked the product a lot / a lot. Of these, 57% would surely buy the same. PALAVRAS-CHAVE: kefir, yacon, aceitabilidade.","PeriodicalId":163784,"journal":{"name":"Avanços e Desafios da Nutrição 3","volume":"53 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":"126841623","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: 1
CÁLICE DE Physalis peruviana UM RESÍDUO BIOATIVO E MÉTODOS DE PREPARAÇÃO DE SISTEMAS NANOEMULSIONADOS - REVISÃO 秘鲁酸浆杯作为生物活性残留物和纳米乳液体系的制备方法综述
Avanços e Desafios da Nutrição 3 Pub Date : 2019-05-24 DOI: 10.22533/AT.ED.40819240521
Maiara Taís Bazana, C. Menezes, F. Barbosa
{"title":"CÁLICE DE Physalis peruviana UM RESÍDUO BIOATIVO E MÉTODOS DE PREPARAÇÃO DE SISTEMAS NANOEMULSIONADOS - REVISÃO","authors":"Maiara Taís Bazana, C. Menezes, F. Barbosa","doi":"10.22533/AT.ED.40819240521","DOIUrl":"https://doi.org/10.22533/AT.ED.40819240521","url":null,"abstract":"","PeriodicalId":163784,"journal":{"name":"Avanços e Desafios da Nutrição 3","volume":"233 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":"131981500","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 DA QUALIDADE DO LEITE IN NATURA PRODUZIDO POR PEQUENOS PRODUTORES DO MUNICÍPIO DE BAGÉ-RS, BRASIL 巴西bage -RS市小农生产的鲜奶质量评价
Avanços e Desafios da Nutrição 3 Pub Date : 2019-05-24 DOI: 10.22533/AT.ED.40819240510
Stela Maris Meiste Meira, Bruna Madeira Noguêz, R. Costa, M. D. P. Peters
{"title":"AVALIAÇÃO DA QUALIDADE DO LEITE IN NATURA PRODUZIDO POR PEQUENOS PRODUTORES DO MUNICÍPIO DE BAGÉ-RS, BRASIL","authors":"Stela Maris Meiste Meira, Bruna Madeira Noguêz, R. Costa, M. D. P. Peters","doi":"10.22533/AT.ED.40819240510","DOIUrl":"https://doi.org/10.22533/AT.ED.40819240510","url":null,"abstract":"The milking procedure are crucial to obtaining milk with good microbiological quality. The aim of this study was to evaluate the influence of hygienic milking on the quality of milk produced by three small farms of Bagé-RS. One sample was collected from each producer monthly. After three sample collections, a technical training was performed, showing to producers how conduct hygienic milking and a comparison was made with the results obtained from three sample collections after training. Samples of crude milk was submitted to mesophilic and psychrotrophic microrganisms counts and total and fecal coliforms evaluation. Also, physicochemical analyzes were performed in relation to alizarol, acidity, density and peroxidase. The results showed a reduction of bacterial counts and acidity, complying with the microbiological requirements of current legislation. PALAVRAS-CHAVE: leite, ordenha higiênica, qualidade físico-química, qualidade microbiológica. KEY-WORDS: milk, hygienic milking, physicochemical quality, microbiological quality.","PeriodicalId":163784,"journal":{"name":"Avanços e Desafios da Nutrição 3","volume":"43 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":"129627313","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
DESENVOLVIMENTO DE MASSA ALIMENTÍCIA, SEM GLÚTEN, A PARTIR DE FARINHAS ALTERNATIVAS 从替代面粉中开发无麸质面食
Avanços e Desafios da Nutrição 3 Pub Date : 2019-05-24 DOI: 10.22533/at.ed.40819240532
J. L. A. Franco, Danieli Ludwig, J. Severo, R. Vicenzi, E. L. Vieira, Gislaine Hermanns
{"title":"DESENVOLVIMENTO DE MASSA ALIMENTÍCIA, SEM GLÚTEN, A PARTIR DE FARINHAS ALTERNATIVAS","authors":"J. L. A. Franco, Danieli Ludwig, J. Severo, R. Vicenzi, E. L. Vieira, Gislaine Hermanns","doi":"10.22533/at.ed.40819240532","DOIUrl":"https://doi.org/10.22533/at.ed.40819240532","url":null,"abstract":"Currently there is a growing concern of the population regarding the consumption of healthy products. In this context, there are gluten-free foods, which are recommended for people with celiac disease. Thus, the objective of this work was to prepare a pasta from gluten-free flours, such as chia, quinoa, buckwheat and rice. For this, different formulations were developed, searching for suitable texture and color attributes for the product. The developed mass formulation was sensorially evaluated and obtained an acceptance rate of 87%. The hygienic-sanitary quality of the flours used and the mass was evaluated through microbiological analyzes, which proved to be in accordance with the standards established by the current legislation. Through the technologies generated in this project will be possible to expand the range of gluten-free products on the market contributing to improve the quality of life of celiac people. PALAVRAS-CHAVE: desenvolvimento; massa alimentícia; glúten; qualidade microbiológica.","PeriodicalId":163784,"journal":{"name":"Avanços e Desafios da Nutrição 3","volume":"35 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":"127653996","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
CONHECIMENTO E HÁBITOS DE CONSUMO DE FRUTOS NATIVOS DO CERRADO DO ALTO PARANAÍBA 塞拉多本地水果的知识和消费习惯paranaiba
Avanços e Desafios da Nutrição 3 Pub Date : 2019-05-24 DOI: 10.22533/AT.ED.40819240529
Júlia Nascimento Caldas, Mariana Teixeira Pigozzi, F. Q. Mendes
{"title":"CONHECIMENTO E HÁBITOS DE CONSUMO DE FRUTOS NATIVOS DO CERRADO DO ALTO PARANAÍBA","authors":"Júlia Nascimento Caldas, Mariana Teixeira Pigozzi, F. Q. Mendes","doi":"10.22533/AT.ED.40819240529","DOIUrl":"https://doi.org/10.22533/AT.ED.40819240529","url":null,"abstract":"","PeriodicalId":163784,"journal":{"name":"Avanços e Desafios da Nutrição 3","volume":"67 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":"122704769","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
CARACTERIZAÇÃO DE EXTRATOS DE MAÇÃ (Malus spp.) E DETERMINAÇÃO DA ATIVIDADE ENZIMÁTICA PELO MÉTODO DO ÁCIDO DINITRO 3,5-SALICÍLICO (ADNS) 苹果提取物(Malus spp.)的表征及3.5 -水杨酸二硝基法(ADNS)的酶活性测定
Avanços e Desafios da Nutrição 3 Pub Date : 2019-05-24 DOI: 10.22533/AT.ED.40819240522
Bianca D’arck Melo Cavalcante
{"title":"CARACTERIZAÇÃO DE EXTRATOS DE MAÇÃ (Malus spp.) E DETERMINAÇÃO DA ATIVIDADE ENZIMÁTICA PELO MÉTODO DO ÁCIDO DINITRO 3,5-SALICÍLICO (ADNS)","authors":"Bianca D’arck Melo Cavalcante","doi":"10.22533/AT.ED.40819240522","DOIUrl":"https://doi.org/10.22533/AT.ED.40819240522","url":null,"abstract":"","PeriodicalId":163784,"journal":{"name":"Avanços e Desafios da Nutrição 3","volume":"31 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":"115654947","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 DA UTILIZAÇÃO DE SUMO DE LIMÃO PARA A DESCONTAMINAÇÃO DE OSTRAS (Crassostrea gigas) ARTIFICIALMENTE CONTAMINADAS 用柠檬汁净化人工污染牡蛎(长牡蛎)的评价
Avanços e Desafios da Nutrição 3 Pub Date : 2019-05-24 DOI: 10.22533/AT.ED.40819240512
B. O. Cardoso, D. Ribeiro
{"title":"AVALIAÇÃO DA UTILIZAÇÃO DE SUMO DE LIMÃO PARA A DESCONTAMINAÇÃO DE OSTRAS (Crassostrea gigas) ARTIFICIALMENTE CONTAMINADAS","authors":"B. O. Cardoso, D. Ribeiro","doi":"10.22533/AT.ED.40819240512","DOIUrl":"https://doi.org/10.22533/AT.ED.40819240512","url":null,"abstract":"","PeriodicalId":163784,"journal":{"name":"Avanços e Desafios da Nutrição 3","volume":"8 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":"125580902","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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