Alimentary Quality
Mostrando 1-12 de 36 artigos, teses e dissertações.
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1. Interdisciplinary interventions in the perioperative rehabilitation of total laryngectomy: an integrative review
The aim of this study was to use the scientific literature to identify interdisciplinary interventions for rehabilitation during the perioperative period for cancer patients who underwent total laryngectomy. We systematically researched controlled descriptors: laryngectomy, patient care team/education, patient care team/manpower, patient care team/methods, p
Clinics. Publicado em: 06/09/2018
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2. Corn silage with and without enzyme-bacteria inoculants on performance, carcass characteristics and meat quality in feedlot finished crossbred bulls
Two height cuttings of corn silage with or without enzyme inoculants were evaluated for 68 days on performance, carcass characteristics, meat quality and chemical composition of the Longissimus muscle in crossbred bulls (F1 - ½ Nellore vs. ½ Angus) finished in feedlot. Thirty-two 20-month-old bulls, with initial average weight of 374±25 kg, were kept in i
Revista Brasileira de Zootecnia. Publicado em: 2012-01
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3. Depressão, compulsão alimentar e disturbios do sono em estudantes do terceiro ano do ensino medio e de cursos pre-vestibulares / Depression, alimentary compulsion and sleep disturbances in third-year intermediate students and students enrolled in courses for university entrance examination
Adolescence is a period of transition marked by significant transformations in biochemical, physiological and psychosocial aspects, leading to anxiety and anguish, which consist in risk factors for the appearance of some type of disturbance. In this study, we verified the occurrence of symptoms of depression, eating compulsion and sleep disturbances in third
Publicado em: 2010
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4. PROPRIEDADES FÍSICO-MECÂNICAS E RESISTÊNCIA A BIODETERIORADORES DE CHAPAS AGLOMERADAS CONSTITUÍDAS POR DIFERENTES PROPORÇÕES DE MADEIRA E CASCA DE ARROZ / PHYSICAL-MECHANICAL PROPERTIES AND DECAY RESISTANCE OF WOOD AND RICE HUSK PARTICLEBOARD IN DIFFERENT PROPORTIONS
This work aimed at evaluating the quality of particleboards manufactured with different wood proportions (Eucalyptus grandis W. Hill. ex Maiden) and rice husk. The composites were produced in the proportions 0, 20, 40, 60, 80 and 100% of peels of rice with the use of urea-formaldehyde and tannin-formaldehyde adhesives. In order to characterize the quality of
Publicado em: 2009
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5. Caracterização do vendedor e do consumidor de churrasquinho de rua no município de Maceió, AL
O comércio de alimentos por vendedores ambulantes vem crescendo ano após ano em todas as cidades do Brasil, isso se deve principalmente ao desemprego que atinge a população brasileira. Alimentos comercializados por ambulantes têm custo acessível à maioria da população, por isso a procura é grande. Devido à falta de conhecimento os vendedores ambul
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 23/04/2008
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6. Geographic Indication and market construction: the value of the origin of the Mineiro Cerrado. / Indicação Geográfica e construção do mercado: a valorização da origem no Cerrado Mineiro
Geographic Indication (GI) comes as a protection tool to farmers and has been becoming in a qualification process that links the product to the environmental and social characteristics of its origin. In this way, qualification goes beyond the technical aspects and denotes an intense process of dispute and negotiations, generating productivity, political and
Publicado em: 2008
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7. Detection of Bacillus cereus in milk and evaluation of the germination of its spores to the ambient and refrigeration temperatures after process of boil / Detecção de Bacillus cereus em leite e avaliação da germinação de seus esporos à temperatura ambiente e sob refrigeração após processo de fervura
The microbiological analysis acts as basic tool for the attainment of data on the quality, health, hygiene and security in the food production, in such a way, she has been adopted in the nourishing industry for the quality control. For its complete and balanced composition, milk is an ideal substratum for the development of diverse groups of microorganisms.
Publicado em: 2008
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8. Avaliação de métodos de muda forçada sobre o desempenho produtivo para codornas japonesas / Evaluation of methods of forced molt seedling on the productive acting for japanese quails
Two experiments were driven in the Section of Aviculture of the Department of Zootecnia of the Universidade Federal de Viçosa - UFV, with the objective of determining the best method of forced seedling for Japanese and rising quail to determine the best fast period and his/her reflex about the parameters of productive acting and egg quality. In the experime
Publicado em: 2008
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9. IrrigaÃÃo e fertirrigaÃÃo em um sistema de aspersÃo convencional submetido à tÃcnicas de controle estatÃstico de qualidade. / Irrigation and fertigation in sprinkler system submitted to techniques of statistical quality control
The contribution of irrigation in the alimentary supply, is due to the fact of more and more to look for more efficient systems, monitoring the indexes of uniformity of distribution of the water. The application of fertilizers through irrigation water took very big pulse in the last times, mainly due to the emergence of pressurized systems, of the tunnels of
Publicado em: 2008
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10. THE USE OF TECHNOLOGIES IN THE DIAGNOSTIC OF PRODUCTION AND SPECIALIZATION OF FAMILY AGRO INDUSTRIES IN THE COUNTY OF FRANCISCO BELTRÃO / EMPREGO DE GEOTECNOLOGIAS NO DIAGNÓSTICO DE PRODUÇÃO E ESPACIALIZAÇÃO DAS AGROINDÚSTRIAS FAMILIARES NO MUNICÍPIO DE FRANCISCO BELTRÃO, PR
The family agro industries constitute an alternative that generate income around the country. The products manufactured must follow the sanitary legislation viewing the alimentary and nutritional security of the consumers. The regularization and inspection are due to the counties, state and federal government since the decentralization promoted by the Brazil
Publicado em: 2008
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11. CARACTERIZAÇÃO FÍSICO-QUÍMICA, MICROBIOLÓGICA E SENSORIAL DE PÃES DE FORMA ELABORADOS COM SUBPRODUTOS DE BARU (Dipteryx alata Vog.) / CARACTERIZAÇÃO FÍSICO-QUÍMICA, MICROBIOLÓGICA E SENSORIAL DE PÃES DE FORMA ELABORADOS COM SUBPRODUTOS DE BARU (Dipteryx alata Vog.)
The objective of this work was to investigate the feasibility of the pell and flesh of the baru, while ingredient in the development of bread-form. From the formulation of a bread standard were developed four types of breads so using to peel and flesh of baru in different proportions (PCB25 - 25.00%, PCB50 - 50.00%, PCB75-75, 00% and PCB100 - 100.00%) to rep
Publicado em: 2008
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12. Uso de antioxidante nos farelos de castanha de caju e de coco na alimentaÃÃo de aves / Antirust substance use in the chestnut brans of cashew and coconut in the feeding of birds
Feeding is one of the item that more the economic exploration of birds burdens. In the State of the Cearà this problem if accents, mainly due the necessity to import maize and soy of other states and countries (in the case of the maize) and of the sazonal oscillation in the prices of these ingredients. In the attempt to reduce the costs, if it has looked fo
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 13/12/2007