Dry Foods
Mostrando 1-12 de 47 artigos, teses e dissertações.
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1. Agronomic biofortification with iodine in lettuce plants cultivated in floating hydroponic system
ABSTRACT Iodine is essential to human metabolism, being fundamental in the production of the thyroid hormones. The consumption of biofortified foods can contribute to the increase of its intake. The objective of this study was to increase the iodine concentration in lettuce, also evaluating its effects on plant growth and production. The experiment was condu
Revista Ceres. Publicado em: 2022
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2. Counting and identification of molds and yeasts in dry salted shrimp commercialized in Rio Branco, Acre, Brazil
Abstract Dry salted shrimp is a popular food in Acre cuisine, especially as a main ingredient in “tacacá” and “rabada no tucupi”. However, different intrinsic and extrinsic factors can result in accelerated deterioration and microbial proliferation, causing food poisoning to the consumer. The objective was to perform the counting and identification
Food Sci. Technol. Publicado em: 2021-06
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3. ERRATA
Abstract Dry salted shrimp is a popular food in Acre cuisine, especially as a main ingredient in “tacacá” and “rabada no tucupi”. However, different intrinsic and extrinsic factors can result in accelerated deterioration and microbial proliferation, causing food poisoning to the consumer. The objective was to perform the counting and identification
Rev Bras Med Esporte. Publicado em: 2021-06
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4. CAROTENE YIELD IN SWEET POTATO AFTER POTASSIUM AND PHOSPHORUS FERTILISER APPLICATION
RESUMO A batata-doce é um dos alimentos de maior importância no mundo. Dentre os diferentes genótipos cultivados, merece destaque aqueles de polpa alaranjada, devido a sua capacidade de fornecer quantidades adequadas de carotenóides pró-vitamina A aos seres humanos. Assim, objetiva-se com o desenvolvimento deste trabalho avaliar o efeito de adubação c
Rev. Caatinga. Publicado em: 21/10/2019
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5. Segurança dos alimentos: influência sazonal na contaminação parasitária em alface (Lactuca sativa L.) comercializada em feiras livres de Belém, Pará
Resumo O consumo de vegetais in natura no Brasil e no mundo vem apresentando um crescimento significativo. Dentre estes alimentos, a alface crespa (Lactuca sativa L.) é a hortaliça folhosa de maior consumo no país, pois se adequa a diversos tipos de dieta e apresenta baixo valor calórico. Entretanto, a preferência por este tipo de alimentos e seus benef
Braz. J. Food Technol.. Publicado em: 07/10/2019
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6. Voz do ator: associação entre sintomas vocais e hábitos de vida
RESUMO Objetivo Analisar a ocorrência de sinais e sintomas vocais em atores e associá-los a seus hábitos de vida e frequência ao trabalho, verificando a existência de uma relação funcional entre as variáveis. Métodos Pesquisa retrospectiva, que utilizou banco de dados coletados por meio de formulário on-line. Os dados referentes à presença auto
Audiol., Commun. Res.. Publicado em: 16/09/2019
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7. Isoflavone-aglycone fraction from Glycine max: a promising raw material for isoflavone-based pharmaceutical or nutraceutical products
ABSTRACT The present work was designed to obtain a fraction containing high concentration of isoflavone-aglycones from Glycine max (L.) Merr., Fabaceae, named isoflavone enriched-fraction, from a dry extract containing isoflavones-glycosides. A simple and low cost method was proposed: extraction of isoflavone glycosides from the G. max dry extract with a pro
Rev. bras. farmacogn.. Publicado em: 2016-04
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8. Chemical constituents and technological functional properties of acerola (Malpighia emarginata DC.) waste flour
Acerola is a fruit that can be consumed in the form of juice and pulp. However, during its processing, a large amount of waste is generated (seed and bagasse). Adding value to these by-products is of great interest, since their use can enrich foods with nutrients and fiber. In this study, we performed phytochemical screening, determined the proximate and min
Food Sci. Technol. Publicado em: 01/10/2013
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9. Evaluation of the Cornell Net Carbohydrate and Protein System model on the prediction of dry matter intake and milk production of grazing crossbred cows
The Cornel Net Carbohydrate and Protein System model version 5.0 was assessed as for its prediction of dry matter intake and milk production of grazing lactating Holstein × Zebu cows. Eight lactating cows grazing elephant grass (Pennisetum purpureum, Schum., cv. Napier) were used in two experiments of 30 days each. The experimental design was of randomized
Revista Brasileira de Zootecnia. Publicado em: 2012-02
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10. The influence of behavioral enrichment on dry food consumption by the black tufted-ear marmoset, Callithrix penicillata (Mammalia: Callithricidae): a pilot study
Stereotyped behaviors in captive primates are often caused by unsuitable conditions. Environmental enrichment has been used to reduce these behaviors, and also to increase the frequency of behaviors appropriate to the species. In this pilot study we evaluated whether behavioral enrichment influences food intake by the black tufted-ear marmoset, Callithrix pe
Zoologia (Curitiba). Publicado em: 2012-02
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11. Avaliação dos efeitos da radiação por feixe de elétrons na resistência de embalagens a Lasioderma serricorne, Plodia interpunctella e Sitophilus zeamais / Radiation effects evaluation for electrons sheaf in packages resistance in a Lasioderma serricorne, Plodia interpunctella and Sitophilus zeamais
As pragas de produtos armazenados constituem um problema para o homem, depreciando produtos e causando prejuízos econômicos. Dentre estas pragas temos o Lasioderma serricorne (F. 1792), Sitophilus zeamais (M. 1855) e Plodia interpunctella (H. 1813) conhecidos por infestar produtos armazenados como: grãos, farelos, farinhas, café, fumo, frutas secas e esp
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 16/08/2011
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12. Interaction between staining and degradation of a composite resin in contact with colored foods
Composite resins might be susceptible to degradation and staining when in contact with some foods and drinks. This study evaluated color alteration and changes in microhardness of a microhybrid composite after immersion in different colored foods and determined whether there was a correlation between these two variables. Eighty composite disks were randomly
Brazilian Oral Research. Publicado em: 2011-08