Buscar
Mostrando ítems 1-10 de 737
A Comparison of Three Potato Peeler Designs
(2021-01-01)
This study set out to compare the effectiveness and efficiency of three common potato peeler designs, and whether there were any differences related to gender in terms of use. An experiment was designed involving a timed ...
Utensílios para alimentos e implicações nutricionaisFood utensils and nutritional implications
(Pontifícia Universidade Católica de Campinas, 2000)
Selecting the Right Tool for the Task: A Hard-Soft Cake Eating Experiment with a Spoon and Fork
(2021-01-01)
It is generally accepted that one need to select the correct tool for a given task. The same holds for eating utensils. A cake eating experiment was designed to determine if the visual appearance of cakes with different ...
Oxidative stability and iron and nickel migration into soybean oil heated in cookware of different materials
(Inst Grasa Sus DerivadosSevilleEspanha, 2007)
Mineral migration from stainless steel, cast iron and soapstone (steatite) Brazilian pans to food preparations.
(Archivos Latinoamericanos NutricionCaracasIrã, 2006)
Instrumento, categoría para la comprensión del nuevo mundo
(Universidad Panamericana, 2016)
Evaluation of contamination of equipment, utensils, and hands of food handlers of a Hospital Nutrition and Dietetics ServiceAvaliação da contaminação de equipamentos, utensílios e mãos de Manipuladores de um Serviço de Nutrição e Dietética
(2020-01-01)
The Nutrition and Dietetics Service (NDS) is the sector of a hospital responsible for developing activities related to food and nutrition for patients, companions and employees. Care for food safety in the hospital environment ...
Utensilios de cocina: un análisis componencial
(2000-07-30)
El siguiente trabajo presenta una descripción de lexemas referidos a los utensilios de cocina de operación manual, no eléctricos, activos y que tienen mango, y una definición de ellos basada en rasgos distntivos y en ...
Utensilios de cocina: un análisis componencial
(2000-07-30)
El siguiente trabajo presenta una descripción de lexemas referidos a los utensilios de cocina de operación manual, no eléctricos, activos y que tienen mango, y una definición de ellos basada en rasgos distntivos y en ...