Pub Date : 2019-05-24DOI: 10.22533/AT.ED.40819240533
Luzimary de Jesus Ferreira Godinho Rocha, J. Filho, J. Romero, G. R. D. Carvalho, Harvey Alexander Villa Vélez
The growing demand for exotic fruits in Brazil in recent years has aroused the interest of large companies and research agencies. The kiwifruit is among these exotic fruits and pleasing to the Brazilian palate, causing interest in commercialization and preservation techniques. This work aimed to determine the vitamin C content of kiwi cv. Hayward, commercialized by CEAGESP São José do Rio Preto (SP), in natura and after pre-treatment osmotic and convective drying. Analyzes were performed according to the AOAC. The results showed that the vitamin C content in the samples was similar to those found in classical literature, ranging from 85,1 mg/100g to 455,8 mg/100g in the in natura samples and after the osmotic dehydration, respectively. Osmosis was a technological artifact that favored the concentration of vitamin C in kiwi fruit samples after drying at temperatures of 40°C, 50oC, 60°C and 70°C. PALAVRAS-CHAVE: kiwi; Vitamina C; Desidratação
近年来，巴西对外来水果的需求不断增长，引起了大公司和研究机构的兴趣。猕猴桃是这些外来水果中的一种，能满足巴西人的口味，引起了人们对商业化和保存技术的兴趣。本研究旨在测定猕猴桃中维生素C的含量。海沃德，由CEAGESP公司 o jos do Rio Preto (SP)商业化，用于自然和预处理后的渗透和对流干燥。根据AOAC进行分析。结果表明，样品中维生素C的含量与经典文献相似，天然样品和渗透脱水后的维生素C含量分别为85,1 mg/100g至455,8 mg/100g。渗透是一种有利于猕猴桃样品在40°C、50°C、60°C和70°C干燥后维生素C浓度的技术产物。PALAVRAS-CHAVE:猕猴桃;高剂量C;Desidratacao
{"title":"DESIDRATAÇÃO OSMÓTICA DO KIWI E DETERMINAÇÃO DE VITAMINA C","authors":"Luzimary de Jesus Ferreira Godinho Rocha, J. Filho, J. Romero, G. R. D. Carvalho, Harvey Alexander Villa Vélez","doi":"10.22533/AT.ED.40819240533","DOIUrl":"https://doi.org/10.22533/AT.ED.40819240533","url":null,"abstract":"The growing demand for exotic fruits in Brazil in recent years has aroused the interest of large companies and research agencies. The kiwifruit is among these exotic fruits and pleasing to the Brazilian palate, causing interest in commercialization and preservation techniques. This work aimed to determine the vitamin C content of kiwi cv. Hayward, commercialized by CEAGESP São José do Rio Preto (SP), in natura and after pre-treatment osmotic and convective drying. Analyzes were performed according to the AOAC. The results showed that the vitamin C content in the samples was similar to those found in classical literature, ranging from 85,1 mg/100g to 455,8 mg/100g in the in natura samples and after the osmotic dehydration, respectively. Osmosis was a technological artifact that favored the concentration of vitamin C in kiwi fruit samples after drying at temperatures of 40°C, 50oC, 60°C and 70°C. PALAVRAS-CHAVE: kiwi; Vitamina C; Desidratação","PeriodicalId":163784,"journal":{"name":"Avanços e Desafios da Nutrição 3","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129128808","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-05-24DOI: 10.22533/AT.ED.4081924053
Katielle Rosalva Voncik Córdova, Herta Stutz, D. Alvarez, V. Lima, Nina Waszczynskyj
{"title":"AGARICUS BRASILIENSIS: UMA BREVE REVISÃO SOBRE SEUS COMPOSTOS BIOATIVOS","authors":"Katielle Rosalva Voncik Córdova, Herta Stutz, D. Alvarez, V. Lima, Nina Waszczynskyj","doi":"10.22533/AT.ED.4081924053","DOIUrl":"https://doi.org/10.22533/AT.ED.4081924053","url":null,"abstract":"","PeriodicalId":163784,"journal":{"name":"Avanços e Desafios da Nutrição 3","volume":"49 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125845753","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-05-24DOI: 10.22533/AT.ED.40819240513
N. Richards
The aim of this study was to evaluate the colorimetric coordinates L*, a*, b*, of chroma (C*) and hue angle (ho) in seven brands of sterilized milk (UHT) with and without lactose. The color space used was CIELAB, using a CM-700d portable colorimeter. The lowest values of L *, a *, b* and C* were observed in the skim milk samples (F-FD), with the highest hue angle (3.37-F and 3.72-FD). Samples of whole milk (B-BD, G-GD) presented higher values of luminosity (L*) and chroma, a greater tendency to red and yellow and lower values of ho. The statistical difference observed in the samples demonstrates that there is no standardization in the color of milk with low lactose content. However, physical color analysis can be an important and/or determinant measure in the indication of the quality standard of low lactose milk. PALAVRAS-CHAVE: cor, qualidade, leite integral, leite semidesnatado, leite desnatado
{"title":"AVALIAÇÃO DAS COORDENADAS COLORIMÉTRICAS DE LEITES UHT COM BAIXO TEOR DE LACTOSE","authors":"N. Richards","doi":"10.22533/AT.ED.40819240513","DOIUrl":"https://doi.org/10.22533/AT.ED.40819240513","url":null,"abstract":"The aim of this study was to evaluate the colorimetric coordinates L*, a*, b*, of chroma (C*) and hue angle (ho) in seven brands of sterilized milk (UHT) with and without lactose. The color space used was CIELAB, using a CM-700d portable colorimeter. The lowest values of L *, a *, b* and C* were observed in the skim milk samples (F-FD), with the highest hue angle (3.37-F and 3.72-FD). Samples of whole milk (B-BD, G-GD) presented higher values of luminosity (L*) and chroma, a greater tendency to red and yellow and lower values of ho. The statistical difference observed in the samples demonstrates that there is no standardization in the color of milk with low lactose content. However, physical color analysis can be an important and/or determinant measure in the indication of the quality standard of low lactose milk. PALAVRAS-CHAVE: cor, qualidade, leite integral, leite semidesnatado, leite desnatado","PeriodicalId":163784,"journal":{"name":"Avanços e Desafios da Nutrição 3","volume":"44 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115781504","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-05-24DOI: 10.22533/AT.ED.4081924054
C. Leite, J. Junior, A. D. Francisco, I. L. Nunes
{"title":"ANÁLISE DE DOCUMENTOS DE PATENTES E PUBLICAÇÕES ENVOLVENDO BATATA-DOCE (Ipomoea batatas L. LAM)","authors":"C. Leite, J. Junior, A. D. Francisco, I. L. Nunes","doi":"10.22533/AT.ED.4081924054","DOIUrl":"https://doi.org/10.22533/AT.ED.4081924054","url":null,"abstract":"","PeriodicalId":163784,"journal":{"name":"Avanços e Desafios da Nutrição 3","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129904615","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-05-24DOI: 10.22533/AT.ED.40819240524
P. Silva, Priscila de Souza Araújo, Sarah de Souza Araújo, Cinthia Aparecida de Andrade Silva, Gustavo Graciano Fonseca
{"title":"COMPOSIÇÃO PROXIMAL E INCORPORAÇÃO DOS TEORES DE CAROTENOIDES TOTAIS EM RESÍDUOS DE BATATA DOCE (Ipoemoea batatas) FERMENTADO VIA BIOPROCESSO EM ESTADO SÓLIDO UTILIZANDO O FUNGO Pleurotus ostreatus","authors":"P. Silva, Priscila de Souza Araújo, Sarah de Souza Araújo, Cinthia Aparecida de Andrade Silva, Gustavo Graciano Fonseca","doi":"10.22533/AT.ED.40819240524","DOIUrl":"https://doi.org/10.22533/AT.ED.40819240524","url":null,"abstract":"","PeriodicalId":163784,"journal":{"name":"Avanços e Desafios da Nutrição 3","volume":"52 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122363446","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-05-24DOI: 10.22533/AT.ED.4081924055
Laís Lúcio Vellosa, Silvia Benedetti
{"title":"ANÁLISE E TREINAMENTO AOS MANIPULADORES DE ALIMENTOS EM RESTAURANTES DO TIPO SELF SERVICE NO MUNICÍPIO DE NAVIRAÍ-MS","authors":"Laís Lúcio Vellosa, Silvia Benedetti","doi":"10.22533/AT.ED.4081924055","DOIUrl":"https://doi.org/10.22533/AT.ED.4081924055","url":null,"abstract":"","PeriodicalId":163784,"journal":{"name":"Avanços e Desafios da Nutrição 3","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133124048","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-05-24DOI: 10.22533/AT.ED.4081924051
S. Seraglio, Mayara Schulz, Fabiana Della Betta, Priscila Nehring, Luciano Valdemiro Gonzaga, R. Fett, A. B. O. Costa
{"title":"AÇÚCARES E MINERAIS EM FRUTOS DE ACEROLA (Malpighia emarginata D.C.): MUDANÇAS DURANTE A MATURAÇÃO","authors":"S. Seraglio, Mayara Schulz, Fabiana Della Betta, Priscila Nehring, Luciano Valdemiro Gonzaga, R. Fett, A. B. O. Costa","doi":"10.22533/AT.ED.4081924051","DOIUrl":"https://doi.org/10.22533/AT.ED.4081924051","url":null,"abstract":"","PeriodicalId":163784,"journal":{"name":"Avanços e Desafios da Nutrição 3","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133769489","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-05-24DOI: 10.22533/AT.ED.40819240530
A. Cirolini, Taís Paranhos Bilião, V. Rosa, Ana Paula Daniel
The present research sought to identify the preference and frequency of consumption of food fast food type performed by high school students. The questionnaires on the preference and frequency of consumption of fast food in the everyday environment and during school feeding young high school students occurred in two public schools (Agudo and Santa Maria RS). It was found that students from two public schools evaluated consume fest food type products at least every 30 days (Xis, Burger and Mc Donalds) and the frequency of consumption may be related to family income and availability of this type of food. It was also observed that although the market still does not present available meat products such as beef burger enriched with fiber, around 70% of young people consume these products. PALAVRAS-CHAVE: preferencia, frequência, lanches rápidos.
本研究旨在确定高中生对快餐类型的偏好和消费频率。对两所公立学校(Agudo和Santa Maria RS)的年轻高中生在日常环境和学校供餐期间对快餐的偏好和消费频率进行问卷调查。研究发现，被评估的两所公立学校的学生至少每30天消费一次食品类型的产品(Xis, Burger和mcdonald)，消费频率可能与家庭收入和此类食品的可获得性有关。调查还发现，虽然市场上还没有提供富含纤维的牛肉汉堡等肉类产品，但约有70%的年轻人消费这些产品。PALAVRAS-CHAVE:优选，frequência，发射rápidos。
{"title":"CONSUMO DE ALIMENTOS DO TIPO LANCHES RÁPIDOS (Fast Food) POR ESTUDANTES DE ENSINO MÉDIO","authors":"A. Cirolini, Taís Paranhos Bilião, V. Rosa, Ana Paula Daniel","doi":"10.22533/AT.ED.40819240530","DOIUrl":"https://doi.org/10.22533/AT.ED.40819240530","url":null,"abstract":"The present research sought to identify the preference and frequency of consumption of food fast food type performed by high school students. The questionnaires on the preference and frequency of consumption of fast food in the everyday environment and during school feeding young high school students occurred in two public schools (Agudo and Santa Maria RS). It was found that students from two public schools evaluated consume fest food type products at least every 30 days (Xis, Burger and Mc Donalds) and the frequency of consumption may be related to family income and availability of this type of food. It was also observed that although the market still does not present available meat products such as beef burger enriched with fiber, around 70% of young people consume these products. PALAVRAS-CHAVE: preferencia, frequência, lanches rápidos.","PeriodicalId":163784,"journal":{"name":"Avanços e Desafios da Nutrição 3","volume":"38 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130302888","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-05-24DOI: 10.22533/AT.ED.4081924052
Daniella Pilatti Riccio, P. Thomazi, Weber Jucieli, Vânia Zanella Pinto
{"title":"ADEQUAÇÃO DA ROTULAGEM DE PRODUTOS INTEGRAIS COM AS RDC Nº 54/2012 E RDC Nº 359/2003","authors":"Daniella Pilatti Riccio, P. Thomazi, Weber Jucieli, Vânia Zanella Pinto","doi":"10.22533/AT.ED.4081924052","DOIUrl":"https://doi.org/10.22533/AT.ED.4081924052","url":null,"abstract":"","PeriodicalId":163784,"journal":{"name":"Avanços e Desafios da Nutrição 3","volume":"35 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129958988","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-05-24DOI: 10.22533/AT.ED.40819240526
Krishna Rodrigues de Rosa, Franq Cleiton Batista Araujo, Alessandra de Oliveira Moraes Dias, C. Braun
{"title":"COMPOSTO DE MEL COM EXTRATO DE PRÓPOLIS SABORIZADO: AVALIAÇÃO DA ROTULAGEM QUANTO À INFORMAÇÃO NUTRICIONAL","authors":"Krishna Rodrigues de Rosa, Franq Cleiton Batista Araujo, Alessandra de Oliveira Moraes Dias, C. Braun","doi":"10.22533/AT.ED.40819240526","DOIUrl":"https://doi.org/10.22533/AT.ED.40819240526","url":null,"abstract":"","PeriodicalId":163784,"journal":{"name":"Avanços e Desafios da Nutrição 3","volume":"43 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127507044","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：