Gastronomy
Mostrando 25-36 de 48 artigos, teses e dissertações.
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25. Desacidificação do OFA atraves do processo de extração liquido-liquido descontinuo utilizando alcoois / Rice poil Brain desacidification in a descontinuous liquid-liquid extraction process using alcohols
The vegetable oil is present in the gastronomy of different cultures,making the food even more attractive to our senses: smell,sight and taste.Besides being an important source of energy it also contains vitamins, nutraceutical compounds and antioxidant liposoluble. Rice brain oil is one of the best vegetable oil, it possesses powerful antioxidant compound t
Publicado em: 2008
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26. Formação em gastronomia: ingredientes e temperos de um profissional
De natureza interdisciplinar, a Gastronomia dialoga com as ciências humanas, sociais aplicadas e da natureza, evidenciando importante interlocução com a área do Turismo, especialmente porque ambas se encontram no âmbito da hospitalidade e do lazer. O contexto sociocultural contemporâneo aproxima estes dois campos, destacando a gastronomia como produto
Publicado em: 2008
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27. Proposal for teaching of italian language through culinary / Proposta para o ensino de italiano por meio da culinária
Mudar a clássica sala de aula pela cozinha, a carteira pela mesa de jantar; no lugar do lápis a colher-de-pau e no lugar do livro didático um caderno de receitas... O objetivo principal dessa dissertação é propor um curso de língua italiana por meio da culinária que permita ao aluno desenvolver as quatro habilidades lingüísticas de base ouvir, fala
Publicado em: 2008
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28. PHYSICAL, CHEMICAL AND ACCEPTABILITY OF ICE CREAM WITH mangaba and REDUCED ENERGY CONTENT / CARACTERÍSTICAS FÍSICAS, QUÍMICAS E ACEITABILIDADE DE SORVETE COM MANGABA E REDUZIDO TEOR ENERGÉTICO
Mangaba (Hancornia speciosa Gomez) is a typical Cerrado biome fruit widely used in regional gastronomy and pharmacology. Its distinguished potentialities brought up increased interest and stimulated sustainable cultivation in the Northeast and Central West Regions of Brazil. The replacement of shortening and sugar on the physical and chemical properties of m
Publicado em: 2008
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29. A GASTRONOMIA COMO FATOR DE INFLUÊNCIA NA ESCOLHA DE DESTINAÇÕES TURÍSTICAS E DE SUA HOTELARIA BASE DO ESTUDO BALNEÁRIO CAMBORIÚ NO ANO 2006/2007
This study had by purpose to evaluate which are the factors - and its intensity - related to the gastronomy that stimulate the tourist to frequent certain tourist destination or influence him/her in the choice of certain hotel. The research, enclosing the period of 2006/2007, had as local of its accomplishment the city of Balneário de Camboriú, in the Stat
Publicado em: 2007
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30. A visão de alunos de gastronomia frente á realidade da profissão e a visão de Chefs profissionais
Gastronomy has been more and more in evidence in Brazil in recent years. Based on this reality, this study, linked to project DIRECT Towards the language of business communication (PUC-SP/LAEL and The University of Liverpool/AELSU), presents the results of a research study developed in the area, focusing on language in the context of professional kitchens. T
Publicado em: 2007
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31. Pomerode: a cidade mais alemã do Brasil?
The work intends to answer the challenge we find behind an activity that dawns up as a new regional economic potential: the ethnic gastronomic tourism. In Santa Catarina, mostly in the Vale do Itajaí Region, some years ago we found an economy based almost exclusively on the textile branch. But there is a great tourism potential that the region of the Vale d
Publicado em: 2007
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32. Estudo e melhoria dos serviços de alimentação do hospital Moinhos de Vento - Porto Alegre
Este trabalho aborda a percepção dos familiares, pacientes e clientes externos que utilizam os serviços de alimentação do Hospital Moinhos de Vento (HMV), localizado em Porto Alegre. No presente estudo, foram consideradas pesquisas internas aplicadas aos pacientes e acompanhantes no período de 2003 a 2004, totalizando 3592 respondentes, resultando em u
Publicado em: 2007
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33. No campo dos problemas alimentares: uma técnica de tratamento psicanalítica
In this dissertation I proceeded from the certification of the difficulty imposed by the standard psychoanalytic practice in the treatment of patients with feeding problems, to obtain positive results in the patients relationship with his or her feeding, which would oblige me to introduce changes to the technique to the treatment of these patients. I sought,
Publicado em: 2007
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34. A prática pedagógica num paradigma inovador no programa de aprendizagem produtos e roteiros turísticos
The present work involved the proposition of a contextualized innovative pedagogical practice in the subject of Tourist Products and Itineraries, using as the instrument of technical visiting as a teaching methodology. There was the option of qualitative research as a participative research in order to achieve the proposed objectives. The breeding of this wo
Publicado em: 2007
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35. Comunidade de Jupiá em Três Lagoas / MS: estudo de caso com enfoque no turismo gastronômico como estratégia de desenvolvimento local
This work is about the tourism potential , especially the gastronomic one , in the Jupiá Community , situated in the municipality of Três Lagoas , MS, as a contribution for the local economic development . The Jupiá Ccommunity is 15 km far from Três Lagoas city, along Paraná riverside. It started from the hypothesis that, in order to develop tourism , l
Publicado em: 2007
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36. O GERENCIAMENTO DE RESÃDUOS SÃLIDOS NO CENTRO UNIVERSITÃRIO SENAC CAMPUS CAMPOS DO JORDÃO: repensando as prÃticas das disciplinas do Curso Superior de Tecnologia em Gastronomia / THE MANAGEMENT OF SOLID RESIDUES IN THE UNIVERSITY CENTER OF CAMPOS DO JORDÃO SENAC CAMPUS: rethinking the practices of the disciplines of the College Course of Technology in Gastronomy
Considering the constant environmental changes, proceeding from human action, this work aims at the adequacy of the waste amount generated in the practical activities of the Technological Superior Course classes in Gastronomy. This issue must come into the program of the curricula structures, contributing to solve waste generation control in the course. The
Publicado em: 2006