发布求助
文献互助 智能选刊 最新文献

Ciência e Tecnologia dos Alimentos–Volume 4最新文献

筛选
英文 中文
Qualidade físico-química e microbiológica de marcas comerciais de mel de engenho comercializadas em João Pessoa-PB, Brasil 在joao Pessoa-PB，巴西销售的蜂蜜品牌的物理化学和微生物质量
Ciência e Tecnologia dos Alimentos–Volume 4 Pub Date : 1900-01-01 DOI: 10.36229/978-85-7042-160-9.cap.04
Roberto Kelwin Lopes da Costa e Lopes, Edilma Coutinho, A. Vilela, M. B. Muniz, K. S. Leite, José Honório Pereira Lopes Neto, Amanda da Silva Gomes, Helenice Duarte de Holanda
{"title":"Qualidade físico-química e microbiológica de marcas comerciais de mel de engenho comercializadas em João Pessoa-PB, Brasil","authors":"Roberto Kelwin Lopes da Costa e Lopes, Edilma Coutinho, A. Vilela, M. B. Muniz, K. S. Leite, José Honório Pereira Lopes Neto, Amanda da Silva Gomes, Helenice Duarte de Holanda","doi":"10.36229/978-85-7042-160-9.cap.04","DOIUrl":"https://doi.org/10.36229/978-85-7042-160-9.cap.04","url":null,"abstract":"","PeriodicalId":228066,"journal":{"name":"Ciência e Tecnologia dos Alimentos–Volume 4","volume":"38 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117231615","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
Filmes de amido/quitosana adicionados de fibras, nanofibras e fibras mercerizadas obtidas da palha de trigo 从麦秸中提取的添加淀粉/壳聚糖纤维、纳米纤维和丝光纤维的薄膜
Ciência e Tecnologia dos Alimentos–Volume 4 Pub Date : 1900-01-01 DOI: 10.36229/978-85-7042-160-9.cap.07
Renata Paula Herrera Brandelero, Evandro Martin Brandelero, Guilherme Landim Santos
{"title":"Filmes de amido/quitosana adicionados de fibras, nanofibras e fibras mercerizadas obtidas da palha de trigo","authors":"Renata Paula Herrera Brandelero, Evandro Martin Brandelero, Guilherme Landim Santos","doi":"10.36229/978-85-7042-160-9.cap.07","DOIUrl":"https://doi.org/10.36229/978-85-7042-160-9.cap.07","url":null,"abstract":"","PeriodicalId":228066,"journal":{"name":"Ciência e Tecnologia dos Alimentos–Volume 4","volume":"90 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121369620","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
Percepção dos consumidores sobre a qualidade dos produtos lácteos 消费者对乳制品质量的感知
Ciência e Tecnologia dos Alimentos–Volume 4 Pub Date : 1900-01-01 DOI: 10.36229/978-85-7042-160-9.cap.16
A. Araujo, Dáffyne Kelly Silva Costa Oliveira, Ilana Araujo Santos, Maria de Fátima de Sousa Cascaes
{"title":"Percepção dos consumidores sobre a qualidade dos produtos lácteos","authors":"A. Araujo, Dáffyne Kelly Silva Costa Oliveira, Ilana Araujo Santos, Maria de Fátima de Sousa Cascaes","doi":"10.36229/978-85-7042-160-9.cap.16","DOIUrl":"https://doi.org/10.36229/978-85-7042-160-9.cap.16","url":null,"abstract":"","PeriodicalId":228066,"journal":{"name":"Ciência e Tecnologia dos Alimentos–Volume 4","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123931889","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
Viabilidade de Lactobacillus acidophilus Microencapsulado com pectina armazenado em temperatura de refrigeração 果胶微胶囊化嗜酸乳杆菌在冷藏温度下的生存能力
Ciência e Tecnologia dos Alimentos–Volume 4 Pub Date : 1900-01-01 DOI: 10.36229/978-85-7042-160-9.cap.09
Lucas Nachtigal, M. A. D. S. Menezes, Cassandra de Deus, Bruna de Souza Fonseca, C. Menezes
{"title":"Viabilidade de Lactobacillus acidophilus Microencapsulado com pectina armazenado em temperatura de refrigeração","authors":"Lucas Nachtigal, M. A. D. S. Menezes, Cassandra de Deus, Bruna de Souza Fonseca, C. Menezes","doi":"10.36229/978-85-7042-160-9.cap.09","DOIUrl":"https://doi.org/10.36229/978-85-7042-160-9.cap.09","url":null,"abstract":"","PeriodicalId":228066,"journal":{"name":"Ciência e Tecnologia dos Alimentos–Volume 4","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132821570","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
Transesterificação de óleo residual de fritura de couro suíno desidratado 脱水猪皮煎炸废油的酯交换反应
Ciência e Tecnologia dos Alimentos–Volume 4 Pub Date : 1900-01-01 DOI: 10.36229/978-85-7042-160-9.cap.10
Artur Gonçalves, Osmar Caôn Filho, Tiago Sartorelli Prato
{"title":"Transesterificação de óleo residual de fritura de couro suíno desidratado","authors":"Artur Gonçalves, Osmar Caôn Filho, Tiago Sartorelli Prato","doi":"10.36229/978-85-7042-160-9.cap.10","DOIUrl":"https://doi.org/10.36229/978-85-7042-160-9.cap.10","url":null,"abstract":"","PeriodicalId":228066,"journal":{"name":"Ciência e Tecnologia dos Alimentos–Volume 4","volume":"56 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123330452","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
Estudo das características Físico-Químicas do melado comercializado no Seridó do RN
Ciência e Tecnologia dos Alimentos–Volume 4 Pub Date : 1900-01-01 DOI: 10.36229/978-85-7042-160-9.cap.02
Arivonaldo Bezerra da Silva, Isandra de França Medeiros, Ramon Araujo dos Santos, Daulton Ruan Rufino de Souza, Leonardo de Almeida Marciano
{"title":"Estudo das características Físico-Químicas do melado comercializado no Seridó do RN","authors":"Arivonaldo Bezerra da Silva, Isandra de França Medeiros, Ramon Araujo dos Santos, Daulton Ruan Rufino de Souza, Leonardo de Almeida Marciano","doi":"10.36229/978-85-7042-160-9.cap.02","DOIUrl":"https://doi.org/10.36229/978-85-7042-160-9.cap.02","url":null,"abstract":"","PeriodicalId":228066,"journal":{"name":"Ciência e Tecnologia dos Alimentos–Volume 4","volume":"143 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122065859","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 condições higiênico-sanitárias em um estoque de armazenamento de alimentos de uma escola do Município de Seropédica/RJ 对seropedica /RJ市一所学校食品仓库的卫生条件进行评估
Ciência e Tecnologia dos Alimentos–Volume 4 Pub Date : 1900-01-01 DOI: 10.36229/978-85-7042-160-9.cap.20
M. R. F. Nascimento, Yzadora Maura de Figueiredo, Ronel Joel Bazán Colque
{"title":"Avaliação das condições higiênico-sanitárias em um estoque de armazenamento de alimentos de uma escola do Município de Seropédica/RJ","authors":"M. R. F. Nascimento, Yzadora Maura de Figueiredo, Ronel Joel Bazán Colque","doi":"10.36229/978-85-7042-160-9.cap.20","DOIUrl":"https://doi.org/10.36229/978-85-7042-160-9.cap.20","url":null,"abstract":"Food and Nutrition Unit is a unit of work that has as purpose to carry out activities related to food and nutrition supplying foods with good nutritional, sensorial and hygienic sanitary qualities. The objective of this study was to evaluate the hygienic and sanitary conditions of storage in a stock of a school unit in the Municipality of Seropédica / RJ. The data collection was performed by direct observation and documentary verification, using a check list. The issues addressed relate to the stock of food were: Sanitation of the stock; Pest and vector control; Conservation of raw materials; Facilities and buildings; Storage Control and Ambience. The criteria used to evaluate the items were compliant, non-compliant and not applicable. The diagnosis revealed 50% of the evaluated items in non compliance with the current legislation. PALAVRAS-CHAVE: estoque; boas práticas de fabricação.","PeriodicalId":228066,"journal":{"name":"Ciência e Tecnologia dos Alimentos–Volume 4","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126517988","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
Nível de segurança de fórmulas infantis preparadas no Lactário de um hospital universitário do Estado do Rio de Janeiro 在里约热内卢里约热内卢州一所大学医院的乳腺中制备的婴儿配方奶粉的安全水平
Ciência e Tecnologia dos Alimentos–Volume 4 Pub Date : 1900-01-01 DOI: 10.36229/978-85-7042-160-9.cap.21
Deborah Rodrigues Siqueira, Silvia Regina Magalhães Couto Garcia, Maria Lúcia Mendes Lopes, C. Martins, Carolina Cataldo
{"title":"Nível de segurança de fórmulas infantis preparadas no Lactário de um hospital universitário do Estado do Rio de Janeiro","authors":"Deborah Rodrigues Siqueira, Silvia Regina Magalhães Couto Garcia, Maria Lúcia Mendes Lopes, C. Martins, Carolina Cataldo","doi":"10.36229/978-85-7042-160-9.cap.21","DOIUrl":"https://doi.org/10.36229/978-85-7042-160-9.cap.21","url":null,"abstract":"The aim of this study was to verify the level of safety of infant formula prepared in lactary a University Hospital of the State of Rio de Janeiro, through the use of Security Index (IS) in the analysis of water temperatures reconstitution of powdered formulas and there constituted formulas conservation refrigerator. For analysis of hygienic and sanitary security level for infant formulas, the IS was calculated considering a target temperature parameters proposed by specific legislation. The average water temperatures in the morning and afternoon shifts were respectively 89oC and 91,5oC and the IS was 0.98. Average temperatures were 2.5°C and the refrigerator and 3,1oC IS was 0.99. The IS obtained showed satisfactorydegreeofcompliancewiththerequirementsofcurrentlegislation. The monitoring of these stepsis critical to ensuring the quality of the produced formulas. PALAVRAS-CHAVE: fórmula infantil, controle de qualidade, temperatura, índice de segurança.","PeriodicalId":228066,"journal":{"name":"Ciência e Tecnologia dos Alimentos–Volume 4","volume":"120 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114551433","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
Kefir Vinegar: Assessment of metabolic activity of Kefir by Biospeckle Laser 开菲尔醋:生物散斑激光评价开菲尔的代谢活性
Ciência e Tecnologia dos Alimentos–Volume 4 Pub Date : 1900-01-01 DOI: 10.36229/978-85-7042-160-9.cap.11
K. Magalhães-Guedes, R. O. Viana, R. Braga, D. R. Dias, R. Schwan, I. L. Nunes
{"title":"Kefir Vinegar: Assessment of metabolic activity of Kefir by Biospeckle Laser","authors":"K. Magalhães-Guedes, R. O. Viana, R. Braga, D. R. Dias, R. Schwan, I. L. Nunes","doi":"10.36229/978-85-7042-160-9.cap.11","DOIUrl":"https://doi.org/10.36229/978-85-7042-160-9.cap.11","url":null,"abstract":"The aim of this study was to develop a kefir apple-based vinegar and study this fermentation process using new methodology with Biospeckle Laser. Brazilian kefir grains were inoculated in apple must for vinegar production. Kefir grains were analyzed daily using Biospeckle Laser and the biological activity value obtained was 14.21. The biological activity of the kefir grains decreased in the early days of the fermentation process. The decrease in biological activity persisted until the third day of fermentation. On the fourth day the biological activity of kefir grains in apple must increased to 11.51. On the last day of fermentation the biological activity of kefir grains decreased to value 7.12. The results showed that kefir grains were able to utilize apple must as substrate and produce ethanol, and acetic acid. The yield of acetic acid in the kefir vinegars was ~79%. The acetic acid concentration was ~41.00 gL, reaching the required standard for the Brazilian legislation accepts it as vinegar (4.0% acetic acid). Kefir vinegar showed good acceptance in the sensory analysis. This is the first study to produce kefir vinegar. The methodology to measure the metabolic activity of kefir grains by Biospeckle Laser facilitates the microbiological control over a fermentation process. PALAVRAS-CHAVE: análise química; ácido acético; maçã.","PeriodicalId":228066,"journal":{"name":"Ciência e Tecnologia dos Alimentos–Volume 4","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134202764","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
Extração e caracterização da composição lipídica da borra de café robusta e arábica 罗布斯塔咖啡渣和阿拉比卡咖啡渣脂质成分的提取和表征
Ciência e Tecnologia dos Alimentos–Volume 4 Pub Date : 1900-01-01 DOI: 10.36229/978-85-7042-160-9.cap.08
Cleber Luiz de Moura, I. C. M. Andrei, Lisandra Lima, L. S. Sakanaka
{"title":"Extração e caracterização da composição lipídica da borra de café robusta e arábica","authors":"Cleber Luiz de Moura, I. C. M. Andrei, Lisandra Lima, L. S. Sakanaka","doi":"10.36229/978-85-7042-160-9.cap.08","DOIUrl":"https://doi.org/10.36229/978-85-7042-160-9.cap.08","url":null,"abstract":"","PeriodicalId":228066,"journal":{"name":"Ciência e Tecnologia dos Alimentos–Volume 4","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130920848","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
首页 上一页 下一页 尾页
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整，为了账户安全，请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
请完成安全验证×
相关产品
×
本文献相关产品
联系我们：info@booksci.cn Book学术提供免费学术资源搜索服务，方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号：604180095
Book学术官方微信