发布求助
文献互助 智能选刊 最新文献

Avanços e Desafios da Nutrição 4最新文献

筛选
英文 中文
INFLUÊNCIA DA TEMPERATURA DE SECAGEM DE UMBU (Spondias tuberosa) EM CAMADA DE ESPUMA 块茎干燥温度对泡沫层的影响
Avanços e Desafios da Nutrição 4 Pub Date : 2019-05-24 DOI: 10.22533/AT.ED.43919240512
C. V. T. Rigueto, Loraine Micheletti Evaristo, Maiara Vieira Brandão, Claudinéia Aparecida Queli Geraldi, Lara Covre, R. Loss
{"title":"INFLUÊNCIA DA TEMPERATURA DE SECAGEM DE UMBU (Spondias tuberosa) EM CAMADA DE ESPUMA","authors":"C. V. T. Rigueto, Loraine Micheletti Evaristo, Maiara Vieira Brandão, Claudinéia Aparecida Queli Geraldi, Lara Covre, R. Loss","doi":"10.22533/AT.ED.43919240512","DOIUrl":"https://doi.org/10.22533/AT.ED.43919240512","url":null,"abstract":"","PeriodicalId":253170,"journal":{"name":"Avanços e Desafios da Nutrição 4","volume":"41 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":"124049440","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
ELABORAÇÃO E ANÁLISE SENSORIAL DE PRODUTO CÁRNEO TIPO HAMBÚRGUER DE PEITO DE PERU ACRESCIDO DE FARELO DE AVEIA 火鸡胸汉堡型肉制品加燕麦麸皮的制备与感官分析
Avanços e Desafios da Nutrição 4 Pub Date : 2019-05-24 DOI: 10.22533/AT.ED.4391924055
P. A. Testa, Dayane Sandri Stellato, Krishna Rodrigues de Rosa, Márcia Helena Scabora, X. R. Souza
{"title":"ELABORAÇÃO E ANÁLISE SENSORIAL DE PRODUTO CÁRNEO TIPO HAMBÚRGUER DE PEITO DE PERU ACRESCIDO DE FARELO DE AVEIA","authors":"P. A. Testa, Dayane Sandri Stellato, Krishna Rodrigues de Rosa, Márcia Helena Scabora, X. R. Souza","doi":"10.22533/AT.ED.4391924055","DOIUrl":"https://doi.org/10.22533/AT.ED.4391924055","url":null,"abstract":"","PeriodicalId":253170,"journal":{"name":"Avanços e Desafios da Nutrição 4","volume":"45 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":"133685031","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
PRODUÇÃO DE LINGUIÇA FRESCAL E DEFUMADA DE CARPA CAPIM (Ctenopharyngodon idella) 新鲜烟熏鲤鱼香肠(栉咽龙)的生产
Avanços e Desafios da Nutrição 4 Pub Date : 2019-05-24 DOI: 10.22533/AT.ED.43919240525
Danieli Ludwig, J. L. A. Franco, Camila Jeleski Carlini, M. C. Ferraz, Gislaine Hermanns, Melissa dos Santos Oliveira
{"title":"PRODUÇÃO DE LINGUIÇA FRESCAL E DEFUMADA DE CARPA CAPIM (Ctenopharyngodon idella)","authors":"Danieli Ludwig, J. L. A. Franco, Camila Jeleski Carlini, M. C. Ferraz, Gislaine Hermanns, Melissa dos Santos Oliveira","doi":"10.22533/AT.ED.43919240525","DOIUrl":"https://doi.org/10.22533/AT.ED.43919240525","url":null,"abstract":"Fish meat currently has great market potential and is recognized as a healthy food and excellent nutritional quality. However, in Brazil, there are few reports on the use of this one for the elaboration of sausages. This work had as objective the elaboration of fresh and smoked sausage, the meat of fish, of the species carp grass (Ctenopharyngodon idella), commonly produced and consumed in the northwestern region of Rio Grande do Sul. The sausage was elaborated in the Meat and Derivatives laboratory, of the Federal Institute Farroupilha Campus Santo Augusto. The production stages are carried out from the reception of the raw material to the final product. The sausage proved to be a viable alternative to obtain a new byproduct, with ease of processing and a considerable yield. PALAVRAS-CHAVE: embutidos; linguiça; peixe.","PeriodicalId":253170,"journal":{"name":"Avanços e Desafios da Nutrição 4","volume":"29 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":"132761840","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
PROMOÇÃO DA SAÚDE NA ESCOLA: DESCOBRINDO OS ALIMENTOS 促进学校健康:发现食物
Avanços e Desafios da Nutrição 4 Pub Date : 2019-05-24 DOI: 10.22533/AT.ED.43919240527
Ana Paula Daniel, P. Nunes, Jackson Furtuoso da Silva, A. Cirolini, Leonardo Germano Krüger, V. Rosa
{"title":"PROMOÇÃO DA SAÚDE NA ESCOLA: DESCOBRINDO OS ALIMENTOS","authors":"Ana Paula Daniel, P. Nunes, Jackson Furtuoso da Silva, A. Cirolini, Leonardo Germano Krüger, V. Rosa","doi":"10.22533/AT.ED.43919240527","DOIUrl":"https://doi.org/10.22533/AT.ED.43919240527","url":null,"abstract":"Eating habits have a great influence on the health, growth and development of individuals. The objective of the extension project \"Promotion of Health in School\" was to promote play activities: \"Discovering Foods\". The activities of mysterious sensory analysis (blindfolded) and the natural yogurt taste added to the natural pulp (mysterious fruits) occurred at the Food Analysis Laboratory (UFSM) with the participation of 100 children from the 1st year (elementary school) of a philanthropic school (Barrio Santa Marta / Santa Maria / RS). In addition to the sensory test, the participants also received an explanatory folder about the origin and importance of fruits and dairy products; and the recipe for the preparation of natural yogurt. Thus, through playfulness, the children discovered the importance of fruit consumption \"in nature\" and that it can also be present in other food products, in addition to the integration between university, technical education and society. PALAVRAS-CHAVE: saúde; análise sensorial, educação.","PeriodicalId":253170,"journal":{"name":"Avanços e Desafios da Nutrição 4","volume":"12 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":"126076930","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
PROGRAMA DE AQUISIÇÃO DE ALIMENTOS: PROMOÇÃO DA SEGURANÇA ALIMENTAR E NUTRICIONAL E HÁBITOS ALIMENTARES SAUDÁVEIS A VULNERÁVEIS 粮食采购方案:促进粮食和营养安全和弱势群体的健康饮食习惯
Avanços e Desafios da Nutrição 4 Pub Date : 2019-05-24 DOI: 10.22533/AT.ED.43919240523
D. G. Neves, K. C. Tabai
{"title":"PROGRAMA DE AQUISIÇÃO DE ALIMENTOS: PROMOÇÃO DA SEGURANÇA ALIMENTAR E NUTRICIONAL E HÁBITOS ALIMENTARES SAUDÁVEIS A VULNERÁVEIS","authors":"D. G. Neves, K. C. Tabai","doi":"10.22533/AT.ED.43919240523","DOIUrl":"https://doi.org/10.22533/AT.ED.43919240523","url":null,"abstract":"This article will present the case study carried out in the municipality of Cachoeiro de Itapemirim, about the Food Acquisition Program (FAP) and will present the panorama of how the institutions benefited from the change in the food habits of its public. This qualitative and quantitative exploratory work followed the execution of the FAP in the municipality of Cachoeiro de Itapemirim in the period of 2015 and 2016, verifying the improvements provided to the institutions benefited by the program. The FAP made it possible for charitable institutions to have regular access to hortifrúti foods, making possible the preparation of a weekly menu, introducing previously unconsumed foods, providing a healthier and richer diet for the institution's users, greater variety and nutritional quality of foods and possibility of confection of varied menus, thus promoting a change in the nutritional status of the vulnerable group attended by the institutions. PALAVRAS-CHAVE: Programa de Aquisição de Alimentos; Segurança Alimentar e Nutricional; Hábitos Alimentares.","PeriodicalId":253170,"journal":{"name":"Avanços e Desafios da Nutrição 4","volume":"10 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":"126423501","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
PROGRAMA DE CAPACITAÇÃO EM BOAS PRÁTICAS NO ÂMBITO ESCOLAR 学校良好实践培训计划
Avanços e Desafios da Nutrição 4 Pub Date : 2019-05-24 DOI: 10.22533/AT.ED.43919240524
Simone de Castro Giacomelli, A. L. D. F. Saccol, Maritiele Naissinger da Silva, Adriane Rosa Costodio, Claudia Cristina Winter, L. Hecktheuer
{"title":"PROGRAMA DE CAPACITAÇÃO EM BOAS PRÁTICAS NO ÂMBITO ESCOLAR","authors":"Simone de Castro Giacomelli, A. L. D. F. Saccol, Maritiele Naissinger da Silva, Adriane Rosa Costodio, Claudia Cristina Winter, L. Hecktheuer","doi":"10.22533/AT.ED.43919240524","DOIUrl":"https://doi.org/10.22533/AT.ED.43919240524","url":null,"abstract":"","PeriodicalId":253170,"journal":{"name":"Avanços e Desafios da Nutrição 4","volume":"17 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":"123448576","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
INSETOS COMESTÍVEIS: PERCEPÇÃO DO CONSUMIDOR 可食用昆虫:消费者认知
Avanços e Desafios da Nutrição 4 Pub Date : 2019-05-24 DOI: 10.22533/AT.ED.43919240513
Igor Sulzbacher Schardong, Joice Aline Freiberg, Alexandre Arthur Gregoski Kazmirski, N. Santana, N. Richards
{"title":"INSETOS COMESTÍVEIS: PERCEPÇÃO DO CONSUMIDOR","authors":"Igor Sulzbacher Schardong, Joice Aline Freiberg, Alexandre Arthur Gregoski Kazmirski, N. Santana, N. Richards","doi":"10.22533/AT.ED.43919240513","DOIUrl":"https://doi.org/10.22533/AT.ED.43919240513","url":null,"abstract":"Insects represent a safe alternative source of protein, however most consumers are averse to adding insects to food. The reasons of consumers in Western countries do not accept insects in their diet have been subject of many studies nowadays. In this sense, this work analyzed the perception of consumers of the Federal University of Santa Maria about the introduction of insects into the diet. Through a questionnaire, interviewed 251 people from the academic community. The results show that the vast majority of respondents, even eating everything, but never consumed insects, despite knowing its high protein content. In addition, 46% of the interviewees would consume insects in the form of flour, and 45% have no opinion regarding the safety of ingesting insects. It is the responsibility of the scientific community to demystify the prejudice imposed by Westerners on the consumption of this high biological value alternative protein. PALAVRAS-CHAVE: perfil alimentar; proteína; farinha; consumidores.","PeriodicalId":253170,"journal":{"name":"Avanços e Desafios da Nutrição 4","volume":"18 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":"125396327","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
OBTENÇÃO DE GELATINA E CMS DE TILÁPIA E SEU EFEITO COMBINADO NA QUALIDADE DE NUGGETS 罗非鱼明胶和CMS的制备及其对肉块品质的影响
Avanços e Desafios da Nutrição 4 Pub Date : 2019-05-24 DOI: 10.22533/AT.ED.43919240516
Rayanne Priscilla França de Melo, S. Fonseca, Rayssa do Espirito Santo Silva, B. Meireles
{"title":"OBTENÇÃO DE GELATINA E CMS DE TILÁPIA E SEU EFEITO COMBINADO NA QUALIDADE DE NUGGETS","authors":"Rayanne Priscilla França de Melo, S. Fonseca, Rayssa do Espirito Santo Silva, B. Meireles","doi":"10.22533/AT.ED.43919240516","DOIUrl":"https://doi.org/10.22533/AT.ED.43919240516","url":null,"abstract":"","PeriodicalId":253170,"journal":{"name":"Avanços e Desafios da Nutrição 4","volume":"47 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":"125251729","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
ELABORAÇÃO E IMPLEMENTAÇÃO DO MANUAL DE BOAS PRÁTICAS EM COZINHAS DE ESCOLAS DA REDE ESTADUAL DE ENSINO DE TRÊS PASSOS – RS 编制和实施tres PASSOS - RS公立学校厨房良好做法手册
Avanços e Desafios da Nutrição 4 Pub Date : 2019-05-24 DOI: 10.22533/at.ed.4391924057
Deise Karine Haack, G. S. Scherer, Fernanda Hart Weber, J. Pasini
{"title":"ELABORAÇÃO E IMPLEMENTAÇÃO DO MANUAL DE BOAS PRÁTICAS EM COZINHAS DE ESCOLAS DA REDE ESTADUAL DE ENSINO DE TRÊS PASSOS – RS","authors":"Deise Karine Haack, G. S. Scherer, Fernanda Hart Weber, J. Pasini","doi":"10.22533/at.ed.4391924057","DOIUrl":"https://doi.org/10.22533/at.ed.4391924057","url":null,"abstract":"Este trabalho teve por objetivo elaborar e implementar o Manual de Boas Práticas no serviço de alimentação escolar em cinco escolas da rede estadual de ensino da cidade de Três Passos, no Estado do Rio Grande do Sul e treinar os manipuladores de acordo com a legislação vigente. Para elaboração do Manual realizou-se um diagnóstico visual da infra-estrutura disponível na cozinha das escolas e dos procedimentos adotados pelas merendeiras no armazenamento de produtos e na manipulação dos alimentos. O manual foi elaborado de acordo com a RDC 216, que regulamenta as boas práticas para serviços de alimentação. Posteriormente foram implantadas planilhas de registro e controle das atividades rotineiras realizadas nas cozinhas e também planilhas para registro do aparecimento de pragas. Por fim, realizou-se o treinamento das merendeiras, com base na mesma resolução. Em todas as escolas, a infra-estrutura é inadequada e não atende os requisitos da legislação vigente. Os utensílios e matérias-primas utilizados para a produção de alimentos estavam armazenados de forma inadequada. As instalações, equipamentos, móveis e os utensílios se encontravam em condições higienicossanitárias inapropriadas, apresentando sujidades em todas as escolas analisadas. As escolas analisadas necessitam de investimento financeiro do poder público na melhoria da infra-estrutura para adequação à legislação. A elaboração e implantação do MBPF, junto ao treinamento de manipulação de alimentos realizado com as merendeiras das cinco escolas da rede estadual de Três Passos - RS melhorou a organização e higienização das cozinhas e contribuiu para a produção de alimentos seguros aos alunos.(AU)","PeriodicalId":253170,"journal":{"name":"Avanços e Desafios da Nutrição 4","volume":"32 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":"114084220","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
PRODUÇÃO E CARACTERIZAÇÃO DE MICROPARTÍCULAS DE Spirulina 螺旋藻微粒的生产与表征
Avanços e Desafios da Nutrição 4 Pub Date : 2019-05-24 DOI: 10.22533/AT.ED.43919240526
C. Guarienti, L. Bender, T. Bertolin, N. Richards
{"title":"PRODUÇÃO E CARACTERIZAÇÃO DE MICROPARTÍCULAS DE Spirulina","authors":"C. Guarienti, L. Bender, T. Bertolin, N. Richards","doi":"10.22533/AT.ED.43919240526","DOIUrl":"https://doi.org/10.22533/AT.ED.43919240526","url":null,"abstract":"The objective of this work was to determine encapsulation efficiency, proximal composition, and to evaluate the release profile and thermal behavior of Spirulina microparticles produced by the ionic gelation technique. Spirulina microparticles were produced by the ionic gelation technique with sodium alginate and calcium chloride, and encapsulation efficiency, microparticle and Spirulina proximal composition, the phycocyanin release profile of the microparticle in acidic and basic medium and the antioxidant activity at temperatures of 50, 100 and 120 oC were determined. The encapsulation efficiency obtained was 91.7 ± 0.25%. The microparticle maintained its entire structure at acidic pH (1.2) retaining the phycocyanin inside, and in basic media (pH 7.4) there was a rupture of the microparticle and release of the encapsulated material. The temperature of 50 °C for 60 minutes did not affect the antioxidant activity of Spirulina, while at 120 ° C the activity was significantly reduced. The microparticles presented higher thermal stability at 100oC, maintaining the antioxidant activity, while free Spirulina reduced activity significantly. The microencapsulation of Spirulina by the ionic gelation technique is shown as a viable alternative for the incorporation in different food matrices. PALAVRAS-CHAVE: Spirulina; micropartículas; antioxidante.","PeriodicalId":253170,"journal":{"name":"Avanços e Desafios da Nutrição 4","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":"134483080","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
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