Ready For Consumption
Mostrando 1-12 de 33 artigos, teses e dissertações.
-
1. Some Quality Parameters of Powdered Soups Prepared from Different Fish Species
Abstract In this study, we aim to determine the shelf life of dried and ready to use-powdered soup samples obtained from different types of fish species such as Rainbow trout (Oncorhynchus mykiss), sea bream (Sparusaurata L.) and sea bass (Dicentrarchuc labrax). For this purpose, the chemical (moisture, protein, fat, carbohydrate, ash, pH, Thiobarbituric ac
Braz. arch. biol. technol.. Publicado em: 25/11/2019
-
2. Isolation of Salmonella Typhimurium, Listeria monocytogenes and coagulase-positive Staphylococcus from salami sold at street fairs in Porto Alegre, Brazil
RESUMO: Salame é um alimento pronto para o consumo frequentemente adquirido pela população em feiras livres de Porto Alegre. Salmonella enterica, Listeria monocytogenes e Staphylococcus coagulase positiva são importantes causas de doenças transmitidas por alimentos e podem ser veiculadas por alimentos prontos para o consumo. O objetivo desse estudo foi
Arq. Inst. Biol.. Publicado em: 28/10/2019
-
3. Importance of training in ensuring the hygiene-sanitary quality of lettuce salads served in nursery schools
Resumo A alimentação servida nas creches deve atender à qualidade higiênico-sanitária e nutricional, para promover a saúde física e intelectual das crianças. Portanto, a capacitação das técnicas em nutrição escolar nas Boas Práticas de Manipulação é fundamental para assegurar a inocuidade dos alimentos preparados. Este trabalho teve como obj
Braz. J. Food Technol.. Publicado em: 16/05/2019
-
4. Good manufacturing practices of minimally processed vegetables reduce contamination with pathogenic microorganisms
ABSTRACT Consumption of ready-to-eat (RTE) vegetables is quick, easy and healthy, especially when eaten without cooking. However, they might be a source of foodborne pathogenic microorganisms. The objective of this study was to evaluate the microbiological and parasitological contamination of fresh RTE vegetables produced in agroindustries in the Federal Dis
Rev. Inst. Med. trop. S. Paulo. Publicado em: 14/02/2019
-
5. Fatores associados ao consumo alimentar na escola e ao sobrepeso/obesidade de escolares de 7-10 anos de Santa Catarina, Brasil
Resumo O objetivo deste artigo é investigar associação entre a proveniência de lanches consumidos na escola, seu valor nutricional e o sobrepeso/obesidade. Estudo transversal com 3.930 escolares de 7-10 anos de idade, de Santa Catarina. O consumo alimentar na escola foi avaliado com R-24 horas ilustrado, e a origem dos lanches por entrevista estruturada.
Ciênc. saúde coletiva. Publicado em: 2019-02
-
6. First evaluation of semidirect recycling methods for the reclamation of cemented carbides based on a literature survey
ABSTRACT At the moment the industrially applied techniques for cemented carbide reclamation feature several deficiencies. Depending on the process route, obstacles consist in high energy and chemical consumption (indirect recycling methods) or a deterioration of the recycled product in comparison with the primary material (direct recycling approach). Therefo
Matéria (Rio J.). Publicado em: 19/07/2018
-
7. Study of the consumers of ready-to-drink juices and fruit nectars
Abstract Juices and fruit nectars are an important segment of the beverage market in Brazil. The aim of this study was to analyze and characterize the profile of consumers of ready-to-drink juices and fruit nectars. A semi-structured questionnaire was applied to 389 patrons, intentionally and conveniently, when they approached the shelves. The chi-square tes
Food Sci. Technol. Publicado em: 21/09/2017
-
8. Syneresis and chemical characteristics of fermented rice extract with probiotic bacteria and waxy maize starch
Abstract The objective of this work was to elaborate fermented extracts using rice bran and broken rice grains (proportion 8:92) with probiotic bacteria and different concentrations of waxy maize starch (WMS) in order to obtain products with low level of syneresis and desirable physical-chemical characteristics, and to evaluate the content of phenolic compou
Food Sci. Technol. Publicado em: 21/09/2017
-
9. Occurrence and antimicrobial resistance patterns of Listeria monocytogenes isolated from vegetables
Abstract Although the consumption of fresh and minimally processed vegetables is considered healthy, outbreaks related to the contamination of these products are frequently reported. Among the food-borne pathogens that contaminate vegetables is Listeria monocytogenes, a ubiquitous organism that exhibits the ability to survive and multiply at refrigerated tem
Braz. J. Microbiol.. Publicado em: 2016-06
-
10. Development and test-retest reliability of the Food Photograph Scale for Brazilian adults
The study of food practices in Brazil faces important problems because of the nonexistence of properly tested methods and lack of a gold-standard instrument. Furthermore, only one instrument is capable of measuring food choice or knowledge in this specific population. In the present study we sought to develop a rapid assessment tool for food choice, consumpt
Psychol. Neurosci.. Publicado em: 2013-06
-
11. Avaliação da concentração de elementos químicos tóxicos na merenda escolar de crianças da cidade de Ribeirão Preto e estimativa de suas ingestões diárias / Assessment of toxic chemicals concentration in the school
Chemical\ s contamination in the environment is a growing worldwide problem. Many of these chemical elements, including Cd, Pb and As are toxic to humans. According to the World Health Organization (WHO), 90% of the intake of these toxic elements occurs through the food consumption (Tavares et al., 1992; Virga et al., 2007). Therefore, the estimation of expo
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 19/09/2012
-
12. YOU TUBE COMO PEDAGOGIA CULTURAL: ESPAÇO DE PRODUÇÃO, CIRCULAÇÃO E CONSUMO DE CULTURA SURDA / YOU TUBE AS CULTURAL PEDAGOGY: AREA OF PRODUCTION, CIRCULATION AND CONSUMPTION OF DEAF CULTURE
This research aims to discuss Deaf cultural productions from the media space You Tube, taking such context as a place of education, cultural demarcation, and for the constitution of identities. The culture, in the perspective which I take myself to conduct this work, is crossed by the discursive process and begins to be studied within its social complexity s
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 30/03/2012