Breakfast
Mostrando 25-36 de 88 artigos, teses e dissertações.
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25. Práticas alimentares, efeito do índice glicêmico e da hidratação no desempenho de ciclistas / Dietary practices, effect of the glycemic índex and hydration on performance of cyclists
This dissertation is composed of three studies. First study: the objective was to review the effects of pre-exercise ingestion of high, moderate and low glycemic index (GI) meals on performance. For the first study, was held search in the Medline, Scielo, Science Direct and Pubmed databases. Some studies reveals a positive association between pre-exercise in
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 10/12/2010
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26. Obtenção e caracterização de farinha de bagaço de uva e sua utilização em cereais matinais expandidos / Production and characterization of grape pomace flour and its use in expanded breakfast cereals.
O bagaço da uva, subproduto da elaboração de vinho, representa cerca de 20% do peso original das uvas. É caracterizado pelo elevado conteúdo de fibra dietética alimentar e fenólicos, com capacidade antioxidante. O aproveitamento deste resíduo na alimentação humana pode representar uma forma de agregar valor a ele, convertendo-o em um alimento funci
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 29/06/2010
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27. Efeitos da qualidade proteica no apetite e metabolismo energético de indivíduos eutróficos
OBJECTIVE: The purpose of this study was to compare the effects of consumption of different protein sources on food intake and energy expenditure in normal weight subjects. SUBJECTS AND METHODS: Breakfast preparations (casein, soy protein, whey protein or control) were ingested during seven consecutive days. Appetite, food intake, and energy expenditure were
Arquivos Brasileiros de Endocrinologia & Metabologia. Publicado em: 2010-02
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28. O valor energético dos alimentos: exemplo de uma determinação experimental, usando calorimetria de combustão
The energies involved in the combustion, under atmosphere of oxygen, of breakfast cereals and dehydrate powdered whole milk samples, were determined by combustion calorimetry. This practical work, in the field of human nutrition, involved the characterization of the nutritional composition and the combustion of samples of the two foods that are part of the a
Química Nova. Publicado em: 2010
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29. Evaluation of the content of Maillard reaction products (MRPs) in breakfast cereals and coffee / Avaliação do teor de produtos da reação de Maillard (PRM) em cereais matinais e café
INTRODUCTION Maillard reaction products and lipid peroxidation, such as dicarbonyl compounds easily react with amino groups of proteins and nucleic acids leading to biological changes that can result in complications in diseases such as diabetes, atherosclerosis and neurodegenerative. The consumption of Maillard Reaction Products (MRP) has increased in recen
Publicado em: 2010
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30. AGENCY BRAND OF LUXURY AT THE MOVIES: BREAKFAST AT TIFFANY S and The Devil Wears Prada / A REPRESENTAÇÃO DA MARCA DE LUXO NO CINEMA : BREAKFAST AT TIFFANYS E THE DEVIL WEARS PRADA
Na sociedade de consumo contemporânea, o desafio é conquistar e fidelizar consumidores. A fim de obter sucesso e destacar a empresa no mercado competitivo, as estratégias de comunicação se concentram nas marcas dos produtos, oferecendo ao público valores conceituais. Diante de tantas ofertas divulgadas na mídia, nesta pesquisa indagamos sobre o que im
Publicado em: 2009
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31. Feeding practices of children aged under 2 years in Guarapuava-PR: experience in their daily life. / Práticas alimentares de crianças menores de dois anos de idade em Guarapuava-PR: experiências do cotidiano
The maternal feeding practices are one of the essential factors for the childrens right nutritional state as well as for enhancing their physical development. However, they are influenced by the socioeconomical background, the maternal schooling, the access to health public services and by the values and beliefs of the home environment. This work aims to dep
Publicado em: 2009
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32. Teores de corantes artificiais em alimentos determinados por cromatografia líquida de alta eficiência
Synthetic dyes are much used in processed foods. HPLC was applied to different types of snacks, such as colored cereals, chocolate confetti, chewing gums and candies for the determination of those additives. In the case of artificially colored breakfast cereals, 71% of the samples exceeded the allowed limits. Regarding the portions recommended for consumptio
Química Nova. Publicado em: 2007-04
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33. Clinical evaluation of the efficacy on biofilm removal from complete denture of the chemical (alkaline peroxide) and mecanical (ultrasonic) methods / Avaliação clínica da eficácia dos métodos químico (peróxido alcalino) e mecânico (ultra-som) frente à propriedade de remoção do biofilme de próteses totais
The aim of this study was to evaluate the hability of the biofilm removal from complete denture of the chemical (alkaline peroxide-effervescent tablets to complete denture immersion), mechanical (ultrasonic) and combined (association of the effervescent and ultrasonical methods) methods. Eighty patients that use upper and lower complete denture participated
Publicado em: 2007
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34. Development of an organic extruded breakfast cereal using corn flour and passion fruit fiber. / Desenvolvimento de cereal matinal extrusado organico a base de farinha de milho e farelo de maracuja.
É cada vez maior o número de pessoas que procura uma alimentação mais saudável, com alimentos frescos, de boa qualidade biológica e livre de defensivos agrícolas, como são os produtos orgânicos. Percebe-se também que nas dietas contemporâneas em geral existe um "déficit nutricional" de fibras. Este fato tem motivado as autoridades de saúde de di
Publicado em: 2007
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35. Perfil do consumo de desjejum de estudantes da área de saúde da Universidade de Brasília, DF
Introduction: As there are no specific studies diagnosing the breakfast consumption model of Brazilian population, showing which food and how much of it is eaten in this meal, this study has been done with this purpose. The studys intention is not only to verify if peoples choice on what they are eating is healthy; it is also due to help the improvement of p
Publicado em: 2006
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36. Development and acceptance of amaranth-based breakfast cereal and cereal bars (Amaranthus cruentus L.) / Desenvolvimento e avaliação da aceitação de cereais matinais e barras de cereais à base de amaranto (Amaranthus cruentus L.)
Amaranth is a pseudocereal of great nutritional value that exhibits amounts of fiber and protein higher than the usually consumed cereals. The agronomic characteristics and the possibility of utilization of the entire plant drew sufficient interest among plant breeders to produce this grain in Brazil. Objective: To develop amaranth-based breakfast cereals an
Publicado em: 2006