Raw And Processed Foods
Mostrando 1-12 de 19 artigos, teses e dissertações.
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1. Segurança dos alimentos: influência sazonal na contaminação parasitária em alface (Lactuca sativa L.) comercializada em feiras livres de Belém, Pará
Resumo O consumo de vegetais in natura no Brasil e no mundo vem apresentando um crescimento significativo. Dentre estes alimentos, a alface crespa (Lactuca sativa L.) é a hortaliça folhosa de maior consumo no país, pois se adequa a diversos tipos de dieta e apresenta baixo valor calórico. Entretanto, a preferência por este tipo de alimentos e seus benef
Braz. J. Food Technol.. Publicado em: 07/10/2019
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2. Ultra-processed food consumption and obesity in adolescents
RESUMO Objetivo Avaliar a relação entre o consumo de alimentos ultraprocessados e indicadores de obesidade em adolescentes. Métodos Estudo transversal com amostra de conveniência de 200 adolescentes de 10 a 18 anos, de Campinas (SP). O consumo alimentar habitual foi obtido por meio de um questionário de frequência alimentar semiquantitativo. A partir
Rev. Nutr.. Publicado em: 23/05/2019
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3. Development of a hamburger-type product derived from bovine liver
Abstract Changes in eating habits generated a demand for processed foods. The use of bovine liver in processed foods provides nutritional enrichment; the use of oatmeal promotes moisture and fat substitution. This study evaluated hamburger-type products derived from bovine liver. Three formulations were prepared using bovine liver and containing 0%, 5%, and
Food Sci. Technol. Publicado em: 22/10/2018
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4. Conjugated linoleic acid of dairy foods is affected by cows’ feeding system and processing of milk
ABSTRACT The distribution of conjugated linoleic acid (CLA) in dairy products commercially available in Chile is poorly understood. This study aimed to assess the content of CLA in dairy cow products from Chile and the effect of processing fresh milk into dairy products. Samples of raw milk were categorized into two groups based on the animal feeding system
Sci. agric. (Piracicaba, Braz.). Publicado em: 2016-04
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5. Extrato de bagaço de uva como antioxidante natural em carne de frango processada e armazenada sob congelamento / Grape pomace extract as natural antioxidant in processed chicken meat stored under freezing
Chicken meat, due to the high concentration of unsaturated fatty acids, is highly susceptible to lipid oxidation, which affects taste, aroma, colour and texture of foods, limiting its stability and shelf-life. Due to the possible toxicity of synthetic antioxidants and the current demand for healthier products, the use of natural antioxidants, such as grape s
Publicado em: 2010
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6. Utilização de taro na elaboração de farinha e de produto alimentício reestruturado frito / Use of taro in the preparation of flour and fried restructured food products
The aim of this work was to use taro [Colocasia esculenta (L.) Schott] corm (RM) and cormels (RF) to produce restructured fried foods, with emphasis on the potential of RM for industrial use. Chemical composition, instrumental and sensory analysis were used to characterize raw materials (taro rhizomes) and its products (flour and restructured food). RM provi
Publicado em: 2009
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7. Rastreabilidade de soja Roundup Ready® em produtos agrícolas e derivados: produção de materiais de referência e uso de marcadores AFLP / Roundup Ready® transgenic soybean traceability in agrifood products and derivatives: reference materials production and the use of AFLP markers
The introduction of soybean transgenic cultivars brought several changes in both world trade and regulation rules for producers and consumers, mainly in relation to certification, traceability, biosafety and labeling. Soybean is one of the largest commodities in the world trade and responsible for half of the Brazilian export incomings, present as raw materi
Publicado em: 2008
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8. Carotenoides e compostos bioativos : relação com propriedades anti-radical livre e corante em frutas tropicais / Carotenoids and bioactive compounds : relationship between free radical scavenger properties and color in tropical fruits
The increased demand for high life quality has been associated to healthy food, increasing the industry interest for functional foods, which are defined as any food or bioactive compounds with potential to be benefic for the consumer health. The bioactive compounds found in foods, such as carotenoids, phenolic compounds and ascorbic acid (AA) are involved wi
Publicado em: 2008
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9. Avaliação de embalagens flexiveis esterilizaveis e alimentos de pronto consumo para equipagens de aeronaves e para uso terrestre. / Evaluation of retortable pouch and foods of ready consumption for equipages of aircraft and terrestrial use.
The operational meals means are fundamental to the implementation of the activities of training and actual deployment of the armed forces around the world and is still employed in circumstances of contingency of civil order. In this sense, the Brazilian Air Force, in the search for solutions and continuing improvements in the area of the food supply, is prio
Publicado em: 2008
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10. Análise molecular do gene IAP de Listeria monocytogenes isoladas de alimentos no Rio Grande do Sul / Molecular analisys of iap gene of Listeria monocytogenes isolated from foods on Rio Grande do Sul
A bactéria Listeria monocytogenes é reconhecida como um importante patógeno humano estando amplamente distribuída no ambiente e é responsável pela contaminação de alimentos crus e processados. O mecanismo de patogenicidade é determinado pela presença de genes no cromossomo da bactéria e entre eles estão os genes iap e hly que são essenciais para
Publicado em: 2007
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11. Study on the application of microwaves to the drying of osmotically treated bannanas. / Estudo da aplicação de microondas na secagem de bananas tratadas osmoticamente.
Brasil is one of the largest banana producer in the world, with the crop being predominantly consumed in the internal market, as table in natura fruit and as processed foods. The implementation of methods to transform such a raw material becomes attractive as long as it takes advantage of the production surplus, reduces the crop wastes and allows aggregating
Publicado em: 2007
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12. Efeito de alguns parâmetros operacionais nas características físicas, físico-químicas e funcionais de extrusados da farinha de batata-doce (Ipomoea batatas) / Effect of some extrusion parameters on physical, physicochemical and functional properties of sweet potato flour extruded products
The sweet potato is a vegetable of great energetic potential with high starch content. It can to be processed through extrusion which is efficient on the processing of starchy foods. In this work the effects of extrusion parameters on sweet potato extrudates and flours characteristics were studied. The properties evaluated in extrudates were expansion index
Publicado em: 2005