Hedonic Value
Mostrando 13-20 de 20 artigos, teses e dissertações.
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13. Estudo da farinha e da goma de algaroba (Prosopis spp.) / Study of the flour and of the gum the algaroba (Prosopis spp.)
The algarroba (Propopis spp.), a Leguminous tree found in arid and semi-arid regions of Bolivia and Brazil, is underused, mainly due to lack of knowledge of its chemical, physical and functional characteristics. The objective of this study was to determine the chemical composition of the fruit of different species of algarrobo from Bolivia and Brazil, to mak
Publicado em: 2009
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14. Ativo ambiental e preÃo de imÃvel na cidade do recife: um estudo exploratÃrio a partir da utilizaÃÃo do mÃtodo dos preÃos hedÃnicos
This work makes use of hedonic price valuation theory to estimate the individual marginal value attributed to the environmental assets in Recife, throughout the differences in house pricing, according to its proximity to the natural resources. Traditionally, itâs assumed the dependent variable be normally distributed, however, due to its endogenous variable
Publicado em: 2008
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15. Modelling the economic value estimation by the contingent valuation and hedonic pricing methods, in national parks / Modelagem para estimativa de valor econômico pelo método matriz de valoração contingente e preços hedônicos em parques naturais
A administração de indicadores das atividades turísticas, vem se modificando de forma notória nos últimos anos; há maior interesse da demanda social por conhecer ou assimilar culturas diferentes e por melhorias na qualidade de vida, agregadas a outras variáveis que tem atenção nas preferências do consumidor. Tais transformações, afetam direta ou
Publicado em: 2007
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16. UtilizaÃÃo de resÃduos da filetagem de tilÃpia-do-nilo(Oreochromis niloticus) na obtenÃÃo de concentrado protÃico de peixe:caracterizaÃÃo fÃsico-quÃmica e aceitaÃÃo sensorial / Use of the residues left after filleting Nile tilapia (Oreochromis niloticus linnaeus, 1757)to obtain a protein concentrate of fish:characterization physicistchemistry and sensory characteristics
This study aimed to use mechanically separated mince (MSM) from the residues left after filleting Nile tilapia (Oreochromis niloticus Linnaeus, 1757) to obtain a protein concentrate for human consumption and to assess its proximal composition and sensory characteristics. Three laboratory scale methods of obtaining fish protein concentrate (FPC) from MSM were
Publicado em: 2007
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17. Proteins of soy and colágeno: validation of the quantification methodologies and technological evaluation of the use in cárneos products / Proteinas de soja e colageno : validação das metodologias de quantificação e avaliação tecnologica do uso em produtos carneos
Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed to fraud by the abusive use of protein extensors of the types collagen and soy proteins, used in meat products because of their technological benefits, with reduced processing costs, although they are considered limiting, with regard to essential amino-acids, and
Publicado em: 2004
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18. Elaboração de um estruturado de polpa de manga (Mangifera indica L. cv Tommy Atkins) parcialmente desidratada por osmose
Tropical fruits like mango, although very appreciated because of its aroma and flavor, are highly perishable, thus special preservation techniques are necessary to keep them in good commercial conditions, even to add them more value. The aim of this work was to develop a fruit structured, partially osmotic dehydrated, followed by conventional drying at stove
Publicado em: 2003
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19. Hortaliças: consumo e preferências de escolares. / Vegetables: consumption and students preferences.
Analysis elaborated in the last three decades, based on information obtained through national researches reveal that there was reduction of the consumption, for the Brazilian population, of foods of vegetable origin. It has also been highlighted by several authors that the low consumption of fruits and vegetables is associated to a larger risk of development
Publicado em: 2003
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20. Otimização e comparação dos processos de desidratação osmotica a vacuo e a pressão ambiente de pseudofruto de caju (Anacardium occidentale L)
Despite being considered as an important producer of tropical fruits, Brazil presents a food wastage rate exceeding 35% of its production. This fact justifies research into low cost preservation methods leading to stable products and conserving, with only slight alterations, the nutritive and organoleptic characterisitics, aiming possibly at exportation. The
Publicado em: 2000