Alimentary Culture
Mostrando 1-12 de 25 artigos, teses e dissertações.
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1. Conservação pós-colheita do jiló em embalagens ativas / The post-harvest conservation of the giló Solanum gilo Raddi in active packages
The Solanum gilo Raddi (jiloeiro) belongs to the Solanaceae family. The immature fruits are light-green or dark-green colored, but become orangereddish when ripe. The flavor of the fruits in all cultivars are characteristically bitter, which is agreeable to some consumers, but limits their consumption by others . The giló S. gilo is considered a vegetable t
Publicado em: 2009
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2. ObtenÃÃo e caracterizaÃÃo de biscoito tipo cookie elaborado com farinhas de inhame (Colocasia esculenta L.) / Obtaining and characterization of cookie elaborated with yam flour (Colocasia esculenta L.).
The culture of the yam is of great cultural appeal, mainly in some areas of Brazil, however its use is low, because its consumption is restricted only to the cooked vegetable. Alimentary alternatives seeking to enlarge the yam consumption, that is a rich amilacea in several nutrients, mainly in functional nutrients, because to the yam is attributed to can he
Publicado em: 2008
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3. Estudo da atividade in vitro de componentes da dieta e de plantas medicinais do Nordeste Brasileiro sobre Helicobacter Pylori / Antimicrobial activity in vitro of diet components and medicinal plants of the Brazilian Northeast on Helicobacter pylori.
Helicobacter pylori is a bacteria that infects about 50% of the world population constituting one of the principal risk factors for the development of gastric cancer. The emergence of this cancer type is associated to the presence of the bacteria and risk elements, such as the alimentary habits, the genetic predisposition and environmental factors. The prese
Publicado em: 2008
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4. As coisas estão no (meu) mundo, só que eu preciso aprender. Autobiografia, reflexividade e formação em Educação Nutricional
This paper gives clues for the educative action in nutrition subjects. It deals about the professors experiences deployments lived in 2003 e 2004, both in Nutrition undergraduate course of the Federal University of the Rio Grande do Norte (UFRN), in Nutrition Education and Supervised Internship in Social Nutrition academic disciplines, as well as in the II U
Publicado em: 2006
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5. Regionalismo Alimentar: identificação de grupos de consumidores que valorizam o prazer e as tradições alimentares.
O objetivo deste estudo foi identificar o comportamento alimentar típico do brasileiro, que valoriza a alimentação tradicional e prazerosa. O setor de alimentação rápida passa a caracterizar a modernidade, pois o ato de comer ganha funcionalidade e mobilidade, com isso a alimentação tradicional perde a sua identidade e valor. Para tentar parar o avan
Publicado em: 2006
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6. Evaluation of the behavior of essential and non essential trace elements in contaminated soil under plants cultivation / Avaliação do comportamento de elementos traço essenciais e não essenciais em solo contaminado sob cultivo de plantas
The contamination of the soil is growing in the world. There are great expanses of soil polluted with trace elements, organic compounds, organometals and radioactive elements that appear in concentrations that can endanger the environment. The behavior of trace elements in soils and its phytoavailability with subsequent transport to the alimentary chain has
Publicado em: 2006
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7. Time required to protect the intestinal tract of chicks against Salmonella enterica serovar enteritidis using competitive exclusion
Competitive exclusion (CE) has been designed to accelerate the colonization of the alimentary tract of young commercial birds and it has been also used to repopulate the digestive tract after antibiotic therapy. The method has been successfully adopted as a means to prevent enteric salmonellosis. The present study was carried out to evaluate if CE is able to
Revista Brasileira de Ciência Avícola. Publicado em: 2005-06
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8. Metabolic assessment in patients with urinary lithiasis
INTRODUCTION: Metabolic investigation in patients with urinary lithiasis is very important for preventing recurrence of disease. The objective of this work was to diagnose and to determine the prevalence of metabolic disorders, to assess the quality of the water consumed and volume of diuresis as potential risk factors for this pathology. PATIENTS AND METHOD
International braz j urol. Publicado em: 2005-02
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9. Effect of the essential oils of seasonings on the growth of Staphylococcus aureus in creamy ricotta / Efeito de Ãleos essenciais de condimentos sobre o crescimento de Staphylococcus aureus em ricota cremosa
Food safety is of general concern, in which consumers look for safe products while industries search for alternatives to increase the life of shelf products with safety. With the culture of the organical products in the globalized world the addition of natural substances for the microbial control has been very used. The seasonings, which were added to victua
Publicado em: 2004
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10. Efeito da proteína vegetal na qualidade de água dos efluentes da carcinicultura
The feeding is one of the main factors that, associated to the characteristics of the water as temperature, oxygen, salinity, standard of circulation and water renewal, as well as the natural productivity, influence the development and survival of the species. Had been carried through 16 intensive cultives in youthful internal tanks with of Litopenaeus vanna
Publicado em: 2004
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11. Aspectos da biologia reprodutiva do niquim Lophiosilurus alexandri Steindachner, 1876 (Actinopterygii, Pimelodidae) e crescimento da progênie em diferentes condições ambientais.
This work was accomplished at Estação de Piscicultura de Paulo Afonso, belonging to the Hidro-Electric Company of San Francisco (CHESF) (09o 2238 S and 38o1358 W), Paulo Afonso, BA, in the period from fevereiro/2001 to fevereiro/2002. It had the objective to study the aspects of reproductive biology of the niquim Lophiosilurus alexandri Steindachner, 1876
Publicado em: 2003
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12. TURISMO E OFERTA ALIMENTAR, NOS RESTAURANTES DE BALNEÁRIO CAMBORIÚ SC / Tourism and the food that is offered in the restaurants of Balneário Camboriú
The present study entitled Tourism and the food that offered in the restaurants of Balneário Camboriú had as principal objective to characterise and describe the food service in the seaboard restaurants of Balneário Camboriú, Santa Catarina, observing the type of service and food offered, the case in the preparation of the food and quality of customer se
Publicado em: 2003