Processed Vegetables
Mostrando 13-24 de 57 artigos, teses e dissertações.
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13. Consumption of animal-based and processed food associated with cardiovascular risk factors and subclinical atherosclerosis biomarkers in men
RESUMO OBJETIVO Avaliar a frequência do consumo alimentar de indivíduos homens aparentemente saudáveis e a associação desta com fatores de risco cardiovascular e biomarcadores de aterosclerose subclínica. MÉTODOS Neste estudo observacional, 88 homens tiveram o padrão alimentar obtido por meio do questionário de frequência alimentar (QFA). Foram
Rev. Assoc. Med. Bras.. Publicado em: 2019-01
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14. Screening of traditional South African leafy vegetables for specific anti-nutritional factors before and after processing
Abstract This study investigated the effect of processing on anti-nutritional factors of thirteen traditional leafy vegetables collected in Kwa Zulu-Natal, South Africa. The aim was to determine whether processing reduced anti-nutrient levels of leafy vegetables. The vegetables were boiled in a plant-to-distilled water ratio of 1:4 (w/v) at 97 °C for a time
Food Sci. Technol. Publicado em: 01/06/2017
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15. Occurrence and antimicrobial resistance patterns of Listeria monocytogenes isolated from vegetables
Abstract Although the consumption of fresh and minimally processed vegetables is considered healthy, outbreaks related to the contamination of these products are frequently reported. Among the food-borne pathogens that contaminate vegetables is Listeria monocytogenes, a ubiquitous organism that exhibits the ability to survive and multiply at refrigerated tem
Braz. J. Microbiol.. Publicado em: 2016-06
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16. Food access and consumption in a rural settlement in Castanhal, PA, Brazil
Abstract The study aimed to assess the food accessibility and consumption among families in the Cupiúba rural settlement, in the city of Castanhal, Pará, Brazil. It was found that the access to food is worrying and indicated that most families are in food insecurity conditions. Moreover, income and food safety level were associated. The consumption of the
Food Sci. Technol. Publicado em: 29/04/2016
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17. CARACTERÍSTICAS FISICOQUÍMICAS DE LA GRASA DE SEMILLA DE VEINTE CULTIVARES DE MANGO (Mangifera indica L.) EN COLOMBIA
ABSTRACT In the present investigation was evaluated yield extraction and some physicochemical properties of seed fat for 20 mango (Mangifera Indica L.) cultivars in Colombia. Seeds of mature fruit were processed in flour and were obtained the following composition: fat 6.73 % - 11.8 %, protein 4.3 % - 6.9 %, raw fiber 2.6 % - 6.1 % and ash 2.12 % - 3.9 %. T
Rev. Bras. Frutic.. Publicado em: 2016-02
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18. Disponibilidade domiciliar de alimentos em Pelotas (RS): uma abordagem do ambiente obesogênico
OBJECTIVE: To identify household food availability according to socioeconomic and demographic factors. METHODS: A cross-sectional, population-based study was carried out in the city of Pelotas, Southern Brazil to determine household food availability in the 30 days that preceded the interview. Availability was considered high when food was "always" or "u
Rev. Nutr.. Publicado em: 2014-04
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19. Demand for fisheries products in Brazil
Fish consumption per capita in Brazil is relatively modest when compared to other animal proteins. This study analyses the influence of protein prices, other food prices and population income on the fish demand in Brazil. First, the problem of fish supply in Brazil is characterized. It is followed by reviews of the relevant economic theory and methods of Alm
Sci. agric. (Piracicaba, Braz.). Publicado em: 2012-10
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20. Avaliação quantitativa do risco de Salmonella e Listeria monocytogenes em vegetais minimamente processados / Quantitative risk assessment of Salmonella and Listeria monocytogenes in minimally processed vegetables
A ocorrência de surtos de doencas associadas aos vegetais minimamente processados (VMP) tem chamado a atenção para a sua segurança microbiológica. A avaliação quantitativa de riscos permite que o impacto das materias-primas e processamento seja avaliado e os resultados obtidos sejam usados para gestão e comunicação do risco. Desta forma, o presente
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 20/12/2011
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21. Avaliação dos efeitos da radiação gama nas características físico-químicas de Kiwi (Actinídia deliciosa) cv. Hayward minimamente processado / Evaluation of the effects of gamma radiation on physicochemical characteristics of kiwi (Actinidia deliciosa) cv. Hayward minimally processed
The search for a healthy life has led consumers to rethink their eating habits, consuming fruits and vegetables in place of manufactured products, therefore, the demand for minimally processed products has evolved rapidly. The kiwi fruit (Actinidia deliciosa) has high nutritional value, being rich in C vitamin especially, which has wide acceptance in consume
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 31/08/2011
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22. Proposta de sistema para a gestão da qualidade e da segurança de vegetais minimamente processados
A necessidade mundial de se garantir a qualidade e a segurança dos alimentos sempre foi uma preocupação de produtores primários, processadores e distribuidores de alimentos, além dos próprios consumidores e organismos governamentais. Por outro lado, os casos notificados de toxi-infecções alimentares no mundo continuam a impactar a saúde pública com
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 26/08/2011
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23. Processamento minimo de hortalicas.
Processamento; Preparo; Sanitizacao; Embalagem; Refrigeracao; Transporte; Comercializacao.
Brasilia: EMBRAPA-CNPH. Publicado em: 2011
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24. Use of response surface methodology to optimization of extraction of enzymes from pineapple pulp.
The enzymatic reactions are very important for food. They are responsíble for the formation of highly desirable cornpound, but can cause disorders and undesirable consequences. The physiological behaviour of vegetables and fruits is already known, so that most of its deterioration changes in flavour, colour and nutritional value are caused by enzymes of the
Pineapple News. Publicado em: 2011