Legislation
Mostrando 1-12 de 2013 artigos, teses e dissertações.
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1. Profile of hemotherapy care and the safety of the transfusion process
SUMMARY OBJECTIVE: This study aimed to evaluate the safety of the transfusion process in a public teaching hospital and to outline the profile of the hemotherapy care provided. METHODS: This was an exploratory, descriptive, and prospective study with a quantitative approach and grounded in field research. Data were obtained from medical and nursing records
Revista da Associação Médica Brasileira. Publicado em: 2022
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2. Effects of chemical straighteners on the hair shaft and scalp
Abstract Background The effects of chemical straighteners on the scalp and hair shaft are not fully known, although such substances are widely used. Hair straightening became popular in Brazil with the use of formaldehyde and its derivatives, despite the prohibition by the current legislation. Objective To identify changes in hair shaft and scalp caused by
Anais Brasileiros de Dermatologia. Publicado em: 2022
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3. Cannabis and pain: a scoping review
Abstract For centuries, cannabis has been used with many different purposes, including medicinal use, usually bypassing any formal approval process. However, during the last decade, interest in cannabis in medicine has been increasing, and several countries, including the United States and Canada, have produced their own legislation about marihuana and canna
Brazilian Journal of Anesthesiology. Publicado em: 2022
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4. Erratum
Abstract The aim of this work was to determine and compare the mineral composition and physico-chemical parameters of formulations of cookies developed by hand based on Lablab purpureus (L.) Sweet (mangalo—BFM), Vigna unguiculata (L.) Walp. (cowpea beans—BFC) and Cajanus cajan (L.) Huth (pigeon pea—BFP) flours. The results indicate that the cookies hav
Food Sci. Technol. Publicado em: 2021-09
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5. Mineral profile and characterisation of cookies made from legume green grain flour
Abstract The aim of this work was to determine and compare the mineral composition and physico-chemical parameters of formulations of cookies developed by hand based on Lablab purpureus (L.) Sweet (mangalo—BFM), Vigna unguiculata (L.) Walp. (cowpea beans—BFC) and Cajanus cajan (L.) Huth (pigeon pea—BFP) flours. The results indicate that the cookies hav
Food Sci. Technol. Publicado em: 2021-09
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6. Evaluation of residues of β-lactam, sulfonamide, tetracycline, quinolone, fluoroquinolone e pyrimidine in raw milk
Abstract Food quality and safety have been a concern of the world population, especially in relation to the chemical and microbiological hazards present in food. The presence of antimicrobial residues at levels above the maximum residue limit makes milk unsuitable for human consumption. In this context, the objective of this study was to analyze 184 raw milk
Food Sci. Technol. Publicado em: 2021-09
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7. Development and characterization of two novel formulations of Labneh cheese of sheep’s milk
Abstract The growth of dairy sheep farming in Brazil combined with consumer´s preference for concentrated yogurts and the search for innovative products with different flavors and textures demonstrate the opportunity for diversification of sheep milk derivatives. The objective of this study was to develop two novel formulations of Labneh cheese made of shee
Food Sci. Technol. Publicado em: 2021-09
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8. Chemical monitoring of baru (dipteryx alata vog.) pulp fermented beverage
Abstract Considering that the consumption of baru is not yet fully diffused among humans, it is possible to perceive the need for its greater use, mainly because it is a natural source of sugars, essential raw material for the production of various products, such as beverages fermented. In view of the above, the objective of this work was to develop fermente
Food Sci. Technol. Publicado em: 2021-06
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9. Innovative dulce de leche made by sheep’s milk with and without the addition of sheep’s milk cream
Abstract The objective of this work was to develop innovative formulations of dulce de leche made with sheep's milk with and without the addition of sheep’s milk cream and evaluate the shelf life of these products. Physicochemical and microbiological evaluations were performed on sheep’s pasteurized milk and cream, as well as on dulce de leche right afte
Food Sci. Technol. Publicado em: 2021-06
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10. Technical dossier and legal proceedings in Brazilian dimension stone mining
Abstract This article presents a guide to be followed by mining companies willing to open a dimension stone quarry in Brazilian territory. It highlights the main technical documents required by Federal legislation to obtain mining authorization. These documents and their singularities were compiled based on a study of Brazilian mining laws, other normative i
REM, Int. Eng. J.. Publicado em: 2021-06
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11. Chemical Characteristics and Antioxidant Activity of Astaxanthin Extracted from Shrimp Residues Using Soybean Oil
Shrimp residues generated by the seafood industrial processing are generally discarded in the environment without any further treatment, leading to a loss of nutritional value such as proteins, lipids, chitin, carotenoids, and minerals. This practice can lead to environmental problems due to the decomposition of these substances in the air. The objective of
J. Braz. Chem. Soc.. Publicado em: 2021-06
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12. Fare etnografia delle migrazioni ai tempi della pandemia. Note di ricerca dal confine franco-italiano nel primo lockdown
Abstract The Covid-19 emergency and the legislation issued by European governments have a deep impact on the contemporary migratory dimension, as well on the forms and ways of studying it. This contribution, the result of a “quarantine research”, is contextualized in the first phase of the outbreak of the pandemic in Italy and France (late February - ear
REMHU, Rev. Interdiscip. Mobil. Hum.. Publicado em: 2021-04