Foodstuffs
Mostrando 13-24 de 78 artigos, teses e dissertações.
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13. Electron-beam processed corn starch: evaluation of physicochemical and structural properties and technical-economic aspects of the processing
The properties of starch can be modified by a variety of methods in order to meet desirable technological needs. Electron beam irradiation is able to induce changes in starch properties. The paper deals with investigation of physicochemical and structural modifications of corn starch processed by electron beam up to 50 kGy and evaluation of the technical-eco
Braz. J. Chem. Eng.. Publicado em: 2013-12
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14. Ontogenesis and functional morphology of the digestive system of the freshwater prawn, Macrobrachium amazonicum (Decapoda: Palaemonidae)
The appropriate feeding regime for larvae and post-larvae of crustacean decapods is essential for successful larval culture. Reports on the development and morphology of the mouthparts and foregut of these crustaceans have aided in the selection of appropriate larval foodstuffs and consequently increased larval survival and growth rate during development. In
Zoologia (Curitiba). Publicado em: 2011-06
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15. Desenvolvimento e validação de método analítico para determinação de benzoato, sorbato, metil e propilparabenos em produtos alimentícios utilizando a eletroforese capilar
In this work, a rapid and simple method using capillary electrophoresis (CE) was developed for the determination of the benzoate, sorbate, methyl and propylparaben in foodstuffs. A running buffer consisting of 20 mmol L-1 (pH = 9.3) tetraborate enabled separation of the analytes in less than 5 min. The detector wavelength was set at 220 nm. The method was su
Química Nova. Publicado em: 2011
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16. Fungal microbiota isolated from healthy pig skin / Microbiota fúngica isolada da pele de suínos sadios
Background: Researches have been developed to observe the normal microbiota of different animal species. This subject is of major importance for the control of potential infection risks. Fungi can be found in various substrates, foodstuffs (cereals, meat, milk, vegetables) and also in the skin, mucosae, respiratory and gastrointestinal tracts of animals. Wit
Publicado em: 2011
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17. Composição do leite e diagnóstico de mastite em caprinos) = Milk composition and mastitis diagnosis in goats / Milk composition and mastitis diagnosis in goats
Background: Milk is one of the most used foodstuffs by humans in their diet. The quality of goat milk is already regulated by Law, which takes into consideration its physical-chemical and microbiological composition parameters. Several factors contribute for the alteration of the physical-chemical and microbiological parameters of caprine milk. These include
Publicado em: 2011
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18. Comparison of gas chromatographic and gravimetric methods for quantization of total fat and fatty acids in foodstuffs
Different methods to determine total fat (TF) and fatty acids (FA), including trans fatty acids (TFA), in diverse foodstuffs were evaluated, incorporating gravimetric methods and gas chromatography with flame ionization detector (GC/FID), in accordance with a modified AOAC 996.06 method. Concentrations of TF and FA obtained through these different procedures
Química Nova. Publicado em: 2010
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19. Economic effects of climate change´s scenarios in Brazilian agriculture: an exercise from a computable general equilibrium model / Efeitos econômicos de cenários de mudança climática na agricultura brasileira: um exercício a partir de um modelo de equilíbrio geral computável
The outlook of climate change is especially important for the farming sector, an economic activity where connection with natural cycles is strong. The objective of this thesis is to calculate economic impacts in scenarios of climatic change for Brazilian agriculture. Effect on appropriate areas of eight harvests (beans, maize, soy, cotton, rice, sugar cane,
Publicado em: 2010
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20. Resíduos sólidos orgânicos em unidades de alimentação e nutrição: estudo de fatores relevantes na geração de resto, de sobras descartadas e no desperdício no preparo de hortaliças e frutas. / Organic waste in food services: study of factors in the generation of plate waste, leftovers and food wastage in the preparation of vegetable and fruit.
This studys objectives were: 1) to construct and validate a content measuring instrument for the identification of the factors relevant to the generation of solid waste during the production and distribution processes of meals at food services; 2) To quantify organic waste generation resulting from plate waste, leftovers, and food wastage in the preparation
Publicado em: 2010
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21. A reprodução do espaço da pequena produção rural familiar em Canguaretama/RN
This study aimed to explore the process of reproduction of space from the small family farm production in the municipality of Canguaretama, specifically focused on foodstuffs of plant origin, seeking to understand the changes in agrarian space canguaretamense and its impact on small family farms the last 35 years. Since colonization, during the seventeenth c
Publicado em: 2009
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22. Side effects of oxysterols: cytotoxicity, oxidation, inflammation, and phospholipidosis
Oxysterols are 27-carbon atom molecules resulting from autoxidation or enzymatic oxidation of cholesterol. They are present in numerous foodstuffs and have been demonstrated to be present at increased levels in the plasma of patients with cardiovascular diseases and in atherosclerotic lesions. Thus, their role in lipid disorders is widely suspected, and they
Brazilian Journal of Medical and Biological Research. Publicado em: 2008-07
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23. ENTRE O PÃO E A FARINHA: VIAGENS ATRAVÉS DA CULTURA EUROPÉIA E DA MESA BRASILEIRA NO SÉCULO XIX
Between bread and flour is a study of the Brazilian culture seen through the trip reports of foreigners that came to Brazil during the first half of the nineteenth century. The theme of our research is the way people nourished themselves, including the products, how and where they were prepared and consumed, the objects involved in this process and the behav
Publicado em: 2008
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24. Drying rates in shrinking medium: case study of banana
Drying of foodstuffs is used to improve product stability, but presents some potentially harmful side effects such as shrinkage. The reduction of the relative humidity of the environment was studied in this work to substitute heating during drying, also taking into account the effect on shrinkage. Drying experiments of cylindrical slices of banana were condu
Brazilian Journal of Chemical Engineering. Publicado em: 2007-12