Product Mix
Mostrando 1-12 de 68 artigos, teses e dissertações.
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1. Inclusion of dehydrated mix of tilapia and salmon in pizzas
Abstract The objective of this study was to evaluate the nutritional, sensorial and microbiological characteristics of pizzas with the inclusion of dehydrated mix of salmon and tilapia in the dough. Tilapia and salmon carcasses were cooked, pressed, ground, dehydrated and crushed, and a mixture of salmon (20%) and tilapia (80%) was made. This mix was include
Food Sci. Technol. Publicado em: 2020-12
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2. False positivity of Rose Bengal test in patients with COVID-19: case series, uncontrolled longitudinal study
Abstract The objective of this study was to evaluate the nutritional, sensorial and microbiological characteristics of pizzas with the inclusion of dehydrated mix of salmon and tilapia in the dough. Tilapia and salmon carcasses were cooked, pressed, ground, dehydrated and crushed, and a mixture of salmon (20%) and tilapia (80%) was made. This mix was include
Sao Paulo Med. J.. Publicado em: 2020-12
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3. Improving composition and microbiological characteristics of milk kefir using colostrum
Abstract Kefir characteristics are influenced by raw materials. Fresh milk and colostrum have different characteristics. In this research, colostrum was used as additional material in kefir production which could affect the chemical, microbiological, and antimicrobial properties of final the product. This study was aimed to investigate the chemical and micro
Food Sci. Technol. Publicado em: 2020-12
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4. IAO Systematic Review Award 2020
Abstract Background: Cosmetics are part of the daily life of the population, and their use can lead to allergic contact dermatitis. Objectives: To assess the profile of patients diagnosed with allergic contact dermatitis to cosmetics treated at a referral center for 13 years, as well as the characteristics of the clinical picture and allergens involved. M
Int. Arch. Otorhinolaryngol.. Publicado em: 2020-12
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5. Allergic contact dermatitis to cosmetics: retrospective analysis of a population subjected to patch tests between 2004 and 2017,
Abstract Background: Cosmetics are part of the daily life of the population, and their use can lead to allergic contact dermatitis. Objectives: To assess the profile of patients diagnosed with allergic contact dermatitis to cosmetics treated at a referral center for 13 years, as well as the characteristics of the clinical picture and allergens involved. M
An. Bras. Dermatol.. Publicado em: 2020-12
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6. Modifications on Labels and Leaflets of Herbicides for Preventing and Managing Resistance
RESUMO: O desafio de manejo de plantas daninhas resistentes a herbicidas é uma realidade agrícola no Brasil que não pode ser negligenciada. Nesse sentido, o Ministério da Agricultura, Pecuária e Abastecimento (MAPA) publicou o Ato nº 45, em 14 de julho de 2017, o qual prevê a inclusão de um sistema de códigos em rótulos e bulas de inseticidas, fung
Planta daninha. Publicado em: 02/12/2019
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7. Powdered beverage mix with acerola pulp, whey and maltodextrin
RESUMO A mistura de polpa de acerola com soro lácteo, subproduto da indústria de laticínios, conduziu a base deste trabalho, cujo objetivo foi desenvolver uma bebida composta em pó de polpa de acerola, soro lácteo e maltodextrina (dextrose equivalente 20). Para determinação das proporções da mistura foi utilizado um delineamento de misturas de tipo
Rev. Ciênc. Agron.. Publicado em: 04/11/2019
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8. Cardanols detected in non-polar propolis extracts from Scaptotrigona aff. postica (Hymenoptera, Apidae, Meliponini)
Resumo A própolis elaborada pelas abelhas sem ferrão (Apidae, Meliponini) é um material resinoso extraído de brotos, folhas e exsudatos de plantas, que são misturados com secreções salivares, cera e solo. A espécie Scaptotrigona aff. postica (Latreille, 1807), (Hymenoptera, Apidae, Meliponini), popularmente conhecida como “tubi”, no estado do Mar
Braz. J. Food Technol.. Publicado em: 17/10/2019
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9. Kinetic parameters of lipid oxidation in third generation (3G) snacks and its influence on shelf-life
Abstract In food systems, lipid oxidation is one of the most important factors affecting food quality, nutrition, safety, color and consumer acceptance. The objective of this study was to determine the kinetic parameters of lipid oxidation and its influence in the shelf life of third generation (3G) snacks stored in three types of packaging (polyethylene, p
Food Sci. Technol. Publicado em: 07/01/2019
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10. Kinetic parameters of lipid oxidation in third generation (3G) snacks and its influence on shelf-life
Abstract In food systems, lipid oxidation is one of the most important factors affecting food quality, nutrition, safety, color and consumer acceptance. The objective of this study was to determine the kinetic parameters of lipid oxidation and its influence in the shelf life of third generation (3G) snacks stored in three types of packaging (polyethylene, p
Food Sci. Technol. Publicado em: 20/12/2018
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11. Doses of enzyme complex in a high-energy diet on performance and carcass traits of feedlot steers
ABSTRACT The objective of this study was to evaluate the production performance and carcass traits of feedlot steers fed a high-energy diet supplemented with doses of an enzyme complex (0, 2.5, 5.0, and, 7.5 g animal−1 day−1). Thirty-two ½ Angus ½ Nellore crossbred steers at an average age of 12 months and an average initial weight of 422 kg, were kept
R. Bras. Zootec.. Publicado em: 23/11/2018
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12. Development of a low commercial value fish-sausage from the fish trawling “mix” category
Abstract The decreasing stock of the main species consumed in Brazil has stimulated studies regarding the use and development of products using low commercial value species. The shrimp trawling modality produces a large volume of a “mix” category comprising low commercial value fish. However, it is necessary to develop products with greater practicality
Food Sci. Technol. Publicado em: 28/05/2018