Brazilian Legislation
Mostrando 13-24 de 764 artigos, teses e dissertações.
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13. Physicochemical characterization, antioxidant activity, and sensory analysis of beers brewed with cashew peduncle (Anacardium occidentale) and orange peel (Citrus sinensis)
Abstract This study aimed at brewing wheat beer with cashew peduncle (CP) and orange peel (OP). Six formulations (F) were assessed for their physicochemical characteristics and total amount of polyphenols and antioxidant activity. The flavors of F1 and F6 were evaluated via sensory analysis. The results showed that the evaluated beers were in accordance with
Food Sci. Technol. Publicado em: 2020-09
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14. VOLATILE COMPOUNDS IN CACHAÇAS OBTAINED FROM THREE SUGARCANE VARIETIES CULTIVATED UNDER THE MANAGEMENTS: ORGANIC, CONVENTIONAL AND WITHOUT FERTILIZATION
The volatile compounds present in cachaça can derive from the raw material used in the production of the beverage, from the fermentative process, from distillation or aging. The aim of the research was to evaluate the volatile compounds, in the cachaças from stills produced with different sugarcane varieties, under the organic and conventional managements.
Quím. Nova. Publicado em: 2020-09
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15. EVOLUÇÃO DA LEGISLAÇÃO E DAS TÉCNICAS ANALÍTICAS APLICADAS A ESTUDOS DE ESTABILIDADE DE INSUMOS E PRODUTOS FARMACÊUTICOS
Stability is an important parameter to evaluate the quality, safety and efficacy of drug substances and pharmaceutical products. The stability studies aim to determine the ability of a formulation to maintain its specifications, in order to establish shelf life and recommended storage conditions. Despite the extensive relevance, until the 1980’s the stabil
Quím. Nova. Publicado em: 20/07/2020
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16. Analytical study of the physicochemical characteristics from Melipona subnitida D. honey in adequation to Brazilian law
Abstract Honey has different physical and chemical properties because it is produced from the nectar of plants. The present work had the objective of analyzing laboratory tests on honey bee Melipona subnitida D. from Ceará, in comparing them with other honeys from the Northeast Region, making it possible to know better the standards of these honeys, in orde
Food Sci. Technol. Publicado em: 2020-06
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17. Evaluation of the microbiological quality of minimally processed vegetables
Abstract The aim of this study was to evaluate the hygienic-sanitary quality of minimally processed vegetables commercialized in the city of Concórdia, Santa Catarina State, Brazil. Eight distinct products, sold in 3 different supermarkets, totalizing 24 samples were evaluated. Of the analyzed samples, just one was in discordance with the microbiological pa
Food Sci. Technol. Publicado em: 2020-06
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18. Quality of pasta made of cassava, peach palm and golden linseed flours
Abstract The possibility of industrially producing new types of pastas based on other types of flour than wheat has raised interest for enabling the use of widely available materials and providing adequate products to persons with celiac disease. A mixture design was developed with the purpose of preparing a gluten-free dry using cassava starch, peach palm m
Food Sci. Technol. Publicado em: 2020-06
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19. Stability evaluation of juçara, banana and strawberry pasteurized smoothie during storage
Abstract The objective of this work was to evaluate the effect of storage time and temperature on main characteristics of a juçara (20%), banana (40%) and strawberry (40%) pasteurized smoothie. The pasteurized smoothie was stored at 7 °C and 25 °C for 90 days. At both temperatures there was degradation of the smoothie anthocyanins, which, as expected, was
Food Sci. Technol. Publicado em: 2020-06
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20. Evaluation of quality parameters and chromatographic, spectroscopic, and thermogravimetric profile of Patauá oil (Oenocarpus bataua)
Abstract The objective of this research was to evaluate the quality parameters and the chromatographic, thermogravimetric, and spectroscopic profile of Patauá oil (Oenocarpus bataua). All analyses were performed according to the Recommended Practices of the American Oil Chemists’ Society (AOCS). The parameters obtained indicate conservation quality standa
Food Sci. Technol. Publicado em: 2020-06
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21. Evaluation of extruded corn breakfast cereal enriched with whole peach palm (Bactris gasipaes, Kunth) Flour
Abstract The present study aimed to develop extruded corn breakfast cereal enriched with whole peach palm flour. A 22 central composite rotatable design was used, and the cereal was processed in a ZKS-30 co-rotational twin-screw extruder (Werner and Pfleiderer), followed by its physicochemical, technological and microbiological characterization. The technolo
Food Sci. Technol. Publicado em: 2020-06
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22. Quality pattern evaluation of frozen soursop pulps: an assessment based on chemical composition and chemometric analysis
Abstract In the present study, the physicochemical properties and mineral composition of commercially-frozen soursop pulps from the southern region of the state of Bahia, Brazil, were evaluated. The physicochemical parameters such as soluble solids (°Brix), acidity and pH were determined according to reference methodologies. For mineral composition evaluati
Food Sci. Technol. Publicado em: 2020-06
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23. Cachaça production from sugarcane infested by Diatrea saccharalis
Abstract Cachaça is a highly consumed Brazilian spirit, which still needs studies on its agroindustrial processing. We can highlight the effects of infestation of pest insects in the sugarcane, and the chemical-physically characteristics of the drink. So, the aim of the study was to evaluate the consequences of the infestation of the sugarcane borer (Diatre
Food Sci. Technol. Publicado em: 2020-03
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24. Práticas docentes no ensino de História e Cultura Afro-Brasileira e Indígena
Resumo O trabalho trata da aplicabilidade da Lei 11.645/2008, que determina a inclusão de História e Cultura Afro-Brasileira e Indígena nos currículos da Educação Básica, preferencialmente nas áreas de educação artística e de literatura e história brasileiras. Objetiva averiguar a aplicabilidade dessa lei quanto à obrigatoriedade do ensino de Hi
Educ. Pesqui.. Publicado em: 20/01/2020