Recipes
Mostrando 13-24 de 33 artigos, teses e dissertações.
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13. Festin Joyeux, ou, la Cuisine en Musique, de J. Lebas: Tradução de receitas em versos na corte de Luís XV / Festin Joyeux, ou, la cuisine en musique: translation of recipes in verso in the court of Louis XV
O objetivo deste estudo é apresentar uma proposta de tradução, do francês para o português, de partes selecionadas da obra Festin Joyeux, ou, la Cuisine en Musique, de autoria do officier de bouche do rei Luís XV, J. Lebas (1738). Essa obra constitui objeto inusitado de tradução e se distingue de outros livros de cozinha por envolver uma singular jus
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 21/03/2011
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14. O advérbio em fraseologias das áreas da culinária e do direito contratual: um estudo baseado em corpus / The adverb in phraseologies in the areas of Culinary and Contract Law: a corpus-based study
When analyzing the material available nowadays about adverbs in English and in Portuguese we observe, especially in those that are corpus-based more specifically grammar books , that the study of this grammatical class has gained ground. Besides covering topics such as morphology, syntax, pragmatics, semantics and sometimes discourse, these reference books h
Publicado em: 2011
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15. Efeitos do(s) letramento(s) na constituição social do sujeito: considerações fonoaudiológicas / Effects of literacy (ies) to the social constitution of the subject: speech therapy considerations
Introduction: This paper reflects on speech therapy, reading and writing, from relationships between literacy processes, social practices and discursive circulation of children in the process of sociocultural formation. Recent studies have defined literacy as a set of social practices that use writing (as a symbolic and technological system) in given context
Publicado em: 2011
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16. Transmission of the culinary knowledge in the urban Brazil during the 20th century / A transmissão do conhecimento culinário no Brasil urbano do século XX
This work seeks to establish the relationship between life in the big cities of the Brazilian Southeast, particularly in Rio de Janeiro and São Paulo, and the practice as well as the way culinary knowledge was shared during the 20th century. The moment of formation of the Brazilian middle class, the availability of consumer goods related to modernity, e.g.
Publicado em: 2010
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17. Determinação de carotenoides em alimentos brasileiros in natura, processados e preparados para a tabela nacional de composição de alimentos / Determination of carotenoids in fresh, processed and prepared Brazilian foods for a food composition table
A biodiversidade brasileira em fontes de carotenóides foi demonstrada no Capítulo 1, focalizando a riqueza dos alimentos brasileiros nativos ou pouco cultivados nos seis carotenóides (alfa-caroteno, B-caroteno, B-criptoxantina, licopeno, luteína e zeaxantina) considerados importantes à saúde. No Capítulo 2, dentre os produtos in natura analisados, fru
Publicado em: 2010
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18. States and Economic Development
Today the Washington Consensus on development lies in tatters. The recent history of the developing world has been unkind to the core claim that a nation that opens its economy and keeps government's role to a minimum invariably experiences rapid economic growth. The evidence against this claim is strong: the developing world as a whole grew faster during th
Brazilian Journal of Political Economy. Publicado em: 2009-06
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19. Análise de viabilidade econômica de plantas de extração de óleo de mamona com e sem detoxicação da torta / Economic feasibility analysis of castor oil extraction plants with and without cake detoxification
Production of castor oil (Ricinus communis L.) generates cake and meal as coproducts which are used as organic fertilizers. Utilization of these co-products as an animal feed should be considered an important step in the process since there is the possibility to reduce production costs and/or increase its use in industrial recipes. The objective of this stud
Publicado em: 2009
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20. Development of a new process to produce of fatty acids ethyl esters (biodiesel) from castor oil / DESENVOLVIMENTO DE UM NOVO PROCESSO PARA A PRODUÇÃO DE BIODIESEL ETÍLICO DE MAMONA
The present work seeks study the production of fatty acids ethyl esters from Ricinus communis L. by alkaline transesterification of castor oil with ethanol. This methodology will be used to determine the optimum conditions for biodiesel production from castor oil using the minimal number of unit operations with the consequent benefit from economical point of
Publicado em: 2009
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21. Development of blend composed by fruits and vegetable to improve the nutritional and functional quality / Desenvolvimento de suco misto de frutas e hortaliça para melhoria da qualidade nutricional e funcional
The appeal around foods natural and healthy is one of the causes of the increased consumption of fruit juice in Brazil. On supermarket shelves are available mix juices (blends) with two or more fruits, products developed to improve the nutritional quality and to create a new flavor. This work aimed the development of a bend with two fruits and a vegetable. T
Publicado em: 2009
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22. Consumo de sal entre sujeitos portadores de hipertensão arterial : estudos dos determinantes individuais do comportamento / Salt consumption among hypertensive subjects : study of behavioral individual determinants
The aim of this study was to identify the individual factors associated to the behavior of low salt consumption among hypertensive subjects, based on an extension of the Theory of Planned Behavior (TPB). The salt consumption was evaluated by 3 distinct behaviors: Behavior I - the use of less than 4g of salt (corresponding to 1 "flat" teaspoon of salt) when y
Publicado em: 2008
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23. Desenvolvimento, caracterizaÃÃo e estimativas de erros de genotipagem de locos microssatÃlites de tabebuia Ãurea (bignoniaceae)
Tabebuia aurea (Bignoniaceae) is a widespread Brazilian Cerrado tree species, pollinated by large-sized bees and dispersed by wind. It is a remarkably important species for the local population of the Brazilian Cerrado, for timber logging and for homemade recipes for medical purposes. The fragmentation of the âCerradoâ vegetation in Brazil and the higher f
Publicado em: 2007
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24. 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