Buscar
Mostrando ítems 1-10 de 589
Qualidade nutricional de lanches fast-food tipo X-salada comercializados no Município de Francisco Beltrão - PR
(Universidade Tecnológica Federal do ParanáFrancisco BeltraoBrasilTecnologia em AlimentosTecnologia em AlimentosUTFPR, 2016-06-24)
The fast-food are food that, increasingly gain space in the lives of people. They are mainly consumed by children and adolescents, but has proven to be a preference for adults too. The fast-food are characterized by being ...
Enfermedades parasitarias más comunes en caninos
(BABAHOYO: UTB, 2020, 2020)
Plantas alimentícias não convencionais como possibilidades na merenda escolar
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilLicenciatura Interdisciplinar em Ciências NaturaisUTFPR, 2020-11-30)
Unconventional Food Plants (PANC in portuguese), are plants that are not part of the usual dietary habits of a large part of the population, also encompassing unusual parts of known plants and with food potential such as ...
Mercado orgânico e centro de gastronomia social em Curitiba-PR
(Universidade Tecnológica Federal do ParanáCuritibaBrasilCurso de Arquitetura e UrbanismoUTFPR, 2018-06-11)
This paper aims to unravel the understanding about public markets role in the city development, its dynamics as a public space and the factors responsible for having these spaces acting as sociability and urban vitality ...
Elaboração de um snack de batata-doce (Ipomoea batatas)
(Universidade Tecnológica Federal do ParanáLondrina, 2014-07-28)
Currently, the consumption of healthy foods and practical aims to supply a balanced diet, being rich in nutrients that can add nutritional value to consumers' lives. Sweet potatoes, among other tubers are rich in nutrients, ...
Mudanças produtivas e alimentares no cotidiano das famílias camponesas da comunidade Linha Jacutinga, Dois Vizinhos - PR
(Universidade Tecnológica Federal do ParanáDois VizinhosBrasilLicenciatura em Educação do CampoUTFPR, 2018-12-12)
The production of food has undergone impressive modifications from the middle of the XX century with the advent of the modernization of agriculture. As a result, family agriculture has gradually lost one of its main ...
Desenvolvimento de uma bebida à base de soja sabor jabuticaba
(Universidade Tecnológica Federal do ParanáMedianeira, 2011-11-24)
The search for healthy foods canse palatability has become a constant in the lives of many people. This study aimed to develop a soy-based drink flavored with jabuticaba fruit to meet the expectations of consumers about ...
Adequação da rotulagem de queijo de kefir
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2019-06-27)
Cheese is the fresh or mature product obtained by partial separation of whey or dairy whey, coagulated by the physical action of rennet, specific enzymes, specific bacterias, and organic acids, isolated or combined, all ...
“Control microbiológico del servicio de catering de la fábrica Plastiazuay en la ciudad de Cuenca
(Universidad de Cuenca, 2021-03-08)
Food-borne diseases are associated with the ingestion of contaminated food, the
microbiological evaluation is of great importance due to the consequences of this
phenomenon in the health and economic fields. In order to ...
Avaliação de parâmetros físico-químicos, microbiológicos e nutricionais de folhas de couve tratadas com luz ultravioleta em função do tempo de armazenamento
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2019-11-25)
The consumption of fresh and nutritious food has become a common practice in people's lives, especially with the overall growth of the healthy lifestyle tendency. In this field, leafy vegetables stand out due to their many ...