Typical Consumer
Mostrando 1-12 de 32 artigos, teses e dissertações.
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1. 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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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. EFEITO DO HG2+ E DOS ÍONS CU2+, FE2+, NI2+, SN2+ E ZN2+ NA ESTABILIDADE DE NANOPARTÍCULAS DE PRATA: UMA PRÁTICA INTERDISCIPLINAR DE NANOTECNOLOGIA EXPERIMENTAL
The growing predominance of nanoscience and nanotechnology makes it increasingly important that these topics become an integral part of all scientific education. For this reason, in the present work, an interdisciplinary experiment of nanotechnology is introduced. As silver nanoparticles (AgNPs) are the most applied nanomaterial in consumer products, the cur
Quím. Nova. Publicado em: 2021-04
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4. Visual quality and waste of fresh vegetables and herbs in a typical retail market in Brazil
RESUMO Devido à sua alta perecibilidade, hortaliças folhosas e ervas frescas são transportadas para o mercado logo após a colheita. É de esperar que parte dos danos sofridos durante a colheita e o transporte desses produtos resultem em perda somente nos elos seguintes da cadeia, quais sejam, varejo e consumo. O manuseio inadequado e o uso de estratégia
Hortic. Bras.. Publicado em: 18/07/2019
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5. Microbiological and sensory evaluation of Jambu (Acmella oleracea L.) dried by cold air circulation
Abstract The aim of this study was to evaluate the microbiological and sensory quality of the Jambu (Acmella oleracea L.) in natura and dried by cold air, and the determination of its drying curve. The microbiological analysis were performed to Salmonella spp, the coagulase-positive Staphylococcus, and coliforms in the both Jambu samples, at 45 °C. Tacacá,
Food Sci. Technol. Publicado em: 19/01/2016
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6. Study on creation of an indocalamus leaf flavor
Abstract Flavors represent a small but significant segment of food industry. Sensory characteristics play an important role in the process of consumer acceptance and preference. Indocalamus leaf takes on a pleasant odor and indocalamus leaf flavor can be used in many products. However, indocalamus leaf flavor formula has not been reported. Therefore, develop
Food Sci. Technol. Publicado em: 10/11/2015
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7. Sensory profile of warmed-over flavour in tenderloin from steers supplemented with alpha-tocopherol
The objective of the present study was to evaluate the occurrence of warmed-over flavour (WOF) in cooked tenderloin and the influence of alpha-tocopherol on its inhibition. A total of 24 animals were confined, 12 of which received 1200 mg/head/day of alpha-tocopherol acetate for 90 days. Longissimus dorsi muscle cuts (tenderloin) were obtained for sensory pr
R. Bras. Zootec.. Publicado em: 2012-08
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8. Conflitos e integração entre marketing e logística na definição do nível de serviços em vendas e distribuição de produtos um estudo de caso na indústria de bebidas
Beverage industries in Brazil are in pursuit of improvements in customer services to fulfill the new marketplace needs, taking into consideration both the change in consumer, habits which now show a preference for healthier goods, and the recent growth in all social economic levels. The services that need more attention are the sales and distribution departm
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 28/11/2011
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9. Efeito do ácido lático sobre as características microbiológicas, físico-químicas e sensoriais na carne do sol
The dried beef is a food traditionally eaten by Northeastern and has an extensive trade in the city of Natal-RN. It is usually produced in an empirical manner, without any standardization in production. Characterized as partially dehydrated meat product, so that the activity of water present is not sufficient to prevent microbial growth, degradation or the p
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 18/11/2011
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10. A informação ao consumidor e o direito penal: um estudo sobre a legitimidade da intervenção penal nas relações de consumo
Consumer protection is one of the guidelines of the Brazilian economic order. The legislature extended to the consumers the criminal protection of their rights, and thus incriminated acts that are potentially harmful to consumer relations. This work focuses on behaviors that make consumer information dishonest and that are incriminated by the Brazilian consu
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 14/03/2011
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11. Desenvolvimento de uma cultura iniciadora para produção de kefir
The kefir is a fermented milk with sweet sour taste, self-carbonated, with low alcohol content, resulting from the metabolic activity of microorganisms present in kefir grains, a complex and specific mixture of bacteria and yeasts surrounded by a polysaccharide matrix. The traditional method of obtaining the kefir cultures by successive reinoculation grain i
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 01/10/2010
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12. ESTIMATIVA DE CONSUMO PARA RECUPERAÇÃO DE PERDAS NÃO-TÉCNICAS DE ENERGIA ELÉTRICA METODOLOGIA PARA DETERMINAÇÃO DE FATORES DE CARGA E DE DEMANDA TÍPICOS DE ATIVIDADES COMERCIAIS / ESTIMATE OF CONSUMPTION FOR RECOVERY Non-technical losses of electricity - METHODOLOGY FOR DETERMINING FACTOR LOADING AND DEMAND TYPICAL ACTIVITIES COMMERCIAL
This dissertation presents a research methodology for estimating the energy consumption of commercial consumer units of COELBA, for recovery of nontechnical energy loss by determination of typical load factors and demand factors of similar consumers. The results expect to improve consumer relations between company and consumer of electricity. The development
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 09/04/2010