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Mostrando ítems 71-80 de 2124
Redução de sódio em presunto cozido
(Universidade Tecnológica Federal do ParanáLondrinaBrasilPrograma de Pós-Graduação em Tecnologia de AlimentosUTFPR, 2015-08-26)
With increasing consumer awareness and the World Health Organization (WHO) in relation to cardiovascular disease, there is a need to reduce of sodium in meat products. The accord between the Ministry of Health, National ...
Utilização da macroalga Gracilaria birdiae (GREVILLE) na alimentação humana
(BrasilUFRNPROGRAMA REGIONAL DE PÓS-GRADUAÇÃO EM DESENVOLVIMENTO E MEIO AMBIENTE - PRODEMA, 2018-12-10)
Public policies in Brazil encourage research and innovation for the use of nonconventional foods in the search for healthy and sustainable alternatives. Our country
is the owner of an extensive marine coastal zone with ...
Analysis of the reduction of trans-fatty-acid levels in the foods of Argentina
(Taylor & Francis, 2018-11)
Adverse health effects found to be caused by the industrial trans fatty acids (TFAs) encouraged significant changes in the food supply. A working model was implemented based on a multisectoral approach to monitor progress ...
El futuro de los alimentos en el 2025. Una perspectiva global
(Universidad de Cuenca, 2016-09)
In 2025, the food supply will depend on factors such as environment, politics, economics
and technology. The most important environmental factors will be the global climate change and
the exhausting of natural resources. ...
A Review on Phytochemicals (Including Essential Oils and Extracts) Inclusion in Feed and Their Effects on Food Producing Animals
(2017)
This report is intended to give an overlook at the essential oil and phytochemical applications on food producing animals when applied to feed. The first part aims to illustrate that gas chromatography coupled with mass ...
Análise das alterações físico-químicas em sorvetes com substituição total e parcial de sacarose pelo edulcorante xilitol
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de Alimentos e Engenharia QuímicaTecnologia em AlimentosUTFPR, 2021-08-12)
Ice cream is considered a nutritious food, however, there are concerns about its excessive consumption. Xylitol is a natural sweetener with half the caloric content of sucrose, making it an interesting choice for consumers ...
O conhecimento de pediatras sobre alergia alimentar: estudo piloto
(Sociedade de Pediatria de São Paulo, 2007-12-01)
OBJECTIVE: To evaluate the knowledge of Brazilian pediatricians about food allergy. METHODS: Data was obtained from a sent back posted written questionnaire. It was filled in by Brazilian pediatricians, affiliated to the ...
Avaliação da utilização da cúrcuma na conservação de pães
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2018-11-23)
Turmeric (Turmeric Long L.) is a popular spice, has a strong flavor and a distinctive yellowish color. The interest for turmeric has been increasing, since it is possible to be used in the substitution of synthetic ...