Requirements Of Acceptability
Mostrando 1-12 de 16 artigos, teses e dissertações.
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1. Characterization of commercial cooked hams according to physicochemical, sensory, and textural parameters using chemometrics
Cooked ham is considered a high-value product due to the quality of its raw material. Although its consumption is still low in Brazil, it is increasing due to the rising purchasing power of sectors of the population. This study aimed to assess the microbiological, physicochemical, rheological, and sensory quality of cooked hams (n=11) marketed in Brazil. All
Food Sci. Technol. Publicado em: 2014-09
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2. Qualidade e vida de prateleira de patê elaborado com subprodutos comestíveis do abate de ovinos. / Quality and shelf life of pâté made with edible by-products from slaughtered lamb.
Many edible meat by-products, produced from the lamb slaughter, are often wasted, although they represent excellent sources of many nutrients. The preparation of pâté may be an alternative to the use of this raw material, and contribute to the development of lamb sector by the offer of new products to the consumer market. The objective of this work was to
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 20/04/2012
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3. CONSTRUÇÃO EM AÇO NO VALE DO AÇO DO ESTADO DE MINAS GERAIS: CRONOLOGIA, CARACTERÍSTICAS E PATOLOGIAS / CONSTRUÇÃO EM AÇO NO VALE DO AÇO DO ESTADO DE MINAS GERAIS: CRONOLOGIA, CARACTERÍSTICAS E PATOLOGIAS
Today, Brazil faces a large economic growth and as a consequence it has provided the growth of civil construction. In this context, buildings need to be implemented in a more agile way with reduction and elimination of waste and work scrap, and the products selection suitable for its intended use. Pressured by globalization and market requirements, steel mil
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 28/03/2011
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4. Efeito da inclusão de leite em pó e açúcar sobre a viabilidade de bactérias probióticas em leite fermentado desnatado / Effect of milk powder and sugar inclusion on the viability of probiotic bacteria in fermented skim milk
The aim of this study was to evaluate the effect of skimmed milk powder and sugar inclusion on the viability of probiotic microorganisms and on the quality of skimmed fermented milk. Eight different treatments were prepared: 1. Skimmed and standardized milk (SM) at 0,2% of fat (SM 0,2%F); 2. SM 0,2%F + 5% of milk powder (MP); 3. SM 0,2%F + 10% MP; 4.SM 0,2%F
Publicado em: 2010
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5. Diagnóstico das percepções de responsabilidade social empresarial a partir do modelo tridimensional de performance social: o caso de uma empresa do setor têxtil
Before the current context of businesses, the companies need to be prepared to the new economy and administration forms and to the new requirements of relevance and social performance, consolidated starting from the social actors‟ needs and problems involved with an organization. That context introduces to the companies a growing concern with your soci
Publicado em: 2010
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6. Suínos na fase de creche alimentados com rações extrusadas com ou sem flavorizantes : desempenho e digestibilidade / Pigs in the nursery fed diets extruded with or without flavoring: performance and digestibility
As the nutritional demand of pigs in the nursery phase is high, it is necessary the diets are based on ingredients palatable high availability of nutrients. Accordingly, the floating diets may meet the physiological demands of piglets, since the extrusion breaks the physical barriers that surround the granules of ingredients, improving their palatability and
Publicado em: 2009
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7. Pigs in the nursery fed diets extruded with or without flavoring: performance and digestibility / Suínos na fase de creche alimentados com rações extrusadas com ou sem flavorizantes : desempenho e digestibilidade
As the nutritional demand of pigs in the nursery phase is high, it is necessary the diets are based on ingredients palatable high availability of nutrients. Accordingly, the floating diets may meet the physiological demands of piglets, since the extrusion breaks the physical barriers that surround the granules of ingredients, improving their palatability and
Publicado em: 2009
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8. O recurso especial e a possibilidade de reexame das questões de fato pelo Superior Tribunal de Justiça
In principle, it is not given to the Superior Court of Justice the right of reviewing fact issues, but only law issues. However, there are cases, especially when considering the growing existence of the undetermined law concepts, in which it is possible to this Superior Court to redo the whole process of subjecting the fact to the rule, or the rule to the fa
Publicado em: 2008
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9. PHYSICAL, CHEMICAL AND ACCEPTABILITY OF ICE CREAM WITH mangaba and REDUCED ENERGY CONTENT / CARACTERÍSTICAS FÍSICAS, QUÍMICAS E ACEITABILIDADE DE SORVETE COM MANGABA E REDUZIDO TEOR ENERGÉTICO
Mangaba (Hancornia speciosa Gomez) is a typical Cerrado biome fruit widely used in regional gastronomy and pharmacology. Its distinguished potentialities brought up increased interest and stimulated sustainable cultivation in the Northeast and Central West Regions of Brazil. The replacement of shortening and sugar on the physical and chemical properties of m
Publicado em: 2008
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10. Correlation between Indoor and Outdoor Human Thermal Preferences: A Study of the 55-2004 ASHRAE Standard Method / Relações entre preferências térmicas humanas no interior de edificações e as temperaturas externas: um estudo sobre o método adotado na norma AHSRAE 55-2004
Thermal comfort is specifically related to thermal behavior in response to both indoor and outdoor air temperature. Human thermal acceptability to climate changes and its effects depend on several aspects. It relies not only on local climatic conditions, but also on personal traits which can interfere seriously with thermal preferences as well as with someon
Publicado em: 2007
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11. Analyze of the acceptance, the consume of school meal and the nutritional status of scholars from Viçosa, MG / Análise da aceitabilidade, consumo da alimentação escolar e estado nutricional de escolares no município de Viçosa, MG
Referring to the human direct to adequate feeding, it is essential to understand the term stable food and nutritional security, because to enjoy this direct by the human being, it is indispensable to find himself in a situation of food and nutritional security in a permanent way, respecting the environment and, mainly, in economic and social terms that may a
Publicado em: 2007
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12. Uma metodologia de aprendizagem de recomendações ergonômicas contextualizadas em casos de uso
Human Computer Interaction (HCI) is concerned with the design, implementation, and evaluation of interactive computer-based systems, as well as with the multidisciplinary study of various issues affecting this interaction. The user interface is the part of an interactive system, application, or telematic service with which the user comes into contact cogniti
Publicado em: 2002