In this work, it is evaluated as an industrial industry located in the city of Maringá (PR), qualifying 400 meals per day. The Checklist of Collegiate Directive (RDC) n. 275 was applied at the beginning and end of the study, in order to identify the main future and future concerns. The visit visits in loco, the diagnosis made of quality tools implants, as well as the program 5S in order to help the manipulators to maintain an organization and the environment within the work environment. At the same time, a training of the manipulators was carried out from the Good Practice training. The classification was classified in the group 2 method and the global application of the group of the evaluation of the industrial evaluation. PALAVRAS-CHAVE: Boas Práticas, Higiene, Segurança dos Alimentos
在这项工作中，它被评估为位于maring市(PR)的工业工业，每天合格400餐。在研究开始和结束时应用了学院指令(RDC)第275号清单，以确定未来的主要问题和未来的关注点。现场拜访，对工具植入质量进行诊断，以及5S程序，帮助机械手维持工作环境内的组织和环境。同时，对机械手进行了良好操作规范培训。该分类方法采用分组分类法和全球应用的分组评价法进行行业评价。PALAVRAS-CHAVE: Boas Práticas, Higiene, segurana dos Alimentos
{"title":"CONDIÇÕES HIGIÊNICO-SANITÁRIAS: ESTUDO DE CASO EM COZINHA INDUSTRIAL DO MUNICÍPIO DE MARINGÁ-PR","authors":"Amanda Gouveia Mizuta, Yasmin Jaqueline Fachina, Carolina Moser Paraiso, G. Madrona","doi":"10.22533/AT.ED.40819240528","DOIUrl":"https://doi.org/10.22533/AT.ED.40819240528","url":null,"abstract":"In this work, it is evaluated as an industrial industry located in the city of Maringá (PR), qualifying 400 meals per day. The Checklist of Collegiate Directive (RDC) n. 275 was applied at the beginning and end of the study, in order to identify the main future and future concerns. The visit visits in loco, the diagnosis made of quality tools implants, as well as the program 5S in order to help the manipulators to maintain an organization and the environment within the work environment. At the same time, a training of the manipulators was carried out from the Good Practice training. The classification was classified in the group 2 method and the global application of the group of the evaluation of the industrial evaluation. PALAVRAS-CHAVE: Boas Práticas, Higiene, Segurança dos Alimentos","PeriodicalId":163784,"journal":{"name":"Avanços e Desafios da Nutrição 3","volume":"33 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":"116867649","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.40819240525
P. Silva, Aline Rodrigues Pontes, Luan Gustavo dos Santos, Thamires Aparecida dos Santos Zago, G. Silva
{"title":"COMPOSIÇÃO PROXIMAL E TEORES DE CAROTENOIDES TOTAIS EM RESÍDUOS DE GOIABA (Psidium guajava L.) E ABACAXI (Ananas comosus)","authors":"P. Silva, Aline Rodrigues Pontes, Luan Gustavo dos Santos, Thamires Aparecida dos Santos Zago, G. Silva","doi":"10.22533/AT.ED.40819240525","DOIUrl":"https://doi.org/10.22533/AT.ED.40819240525","url":null,"abstract":"","PeriodicalId":163784,"journal":{"name":"Avanços e Desafios da Nutrição 3","volume":"28 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":"134572795","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}
{"title":"AVALIAÇÃO FÍSICO-QUÍMICA DE GUAVIROVAS COLHIDAS NO MUNICÍPIO DE INÁCIO MARTINS – PR","authors":"Amanda Moro Sestile, Karina Czaikoski, A. Czaikoski, Katielle Rosalva Voncik Córdova","doi":"10.22533/AT.ED.40819240516","DOIUrl":"https://doi.org/10.22533/AT.ED.40819240516","url":null,"abstract":"","PeriodicalId":163784,"journal":{"name":"Avanços e Desafios da Nutrição 3","volume":"54 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":"115433918","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.40819240520
Iasmin Caroline de Almeida Veeck, Mariane Lobo Ugalde, V. Ziegler, Alice Pires Freitas, Eric V. Pereira
The production of functional beverages has been growing on the world stage due to a greater search for quality of life by the population as a whole. In Brazil, the kefir of water has been released in a short time and its manufacture and consumption occur in an exclusively artisan way, being the same obtained by the fermentation of kefir grains in water added with brown sugar. Yacon, despite its nutritional potential, is produced on a small scale and has little consumer acceptance. In order to develop a fermented beverage, a water-based kefir product was prepared with yacon pulp and orange juice, which was evaluated for its acceptability and purchase intention. Of the people who tasted the drink, 62% liked the product a lot / a lot. Of these, 57% would surely buy the same. PALAVRAS-CHAVE: kefir, yacon, aceitabilidade.
{"title":"BEBIDA FERMENTADA DE KEFIR DE ÁGUA E YACON","authors":"Iasmin Caroline de Almeida Veeck, Mariane Lobo Ugalde, V. Ziegler, Alice Pires Freitas, Eric V. Pereira","doi":"10.22533/AT.ED.40819240520","DOIUrl":"https://doi.org/10.22533/AT.ED.40819240520","url":null,"abstract":"The production of functional beverages has been growing on the world stage due to a greater search for quality of life by the population as a whole. In Brazil, the kefir of water has been released in a short time and its manufacture and consumption occur in an exclusively artisan way, being the same obtained by the fermentation of kefir grains in water added with brown sugar. Yacon, despite its nutritional potential, is produced on a small scale and has little consumer acceptance. In order to develop a fermented beverage, a water-based kefir product was prepared with yacon pulp and orange juice, which was evaluated for its acceptability and purchase intention. Of the people who tasted the drink, 62% liked the product a lot / a lot. Of these, 57% would surely buy the same. PALAVRAS-CHAVE: kefir, yacon, aceitabilidade.","PeriodicalId":163784,"journal":{"name":"Avanços e Desafios da Nutrição 3","volume":"53 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":"126841623","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.40819240521
Maiara Taís Bazana, C. Menezes, F. Barbosa
{"title":"CÁLICE DE Physalis peruviana UM RESÍDUO BIOATIVO E MÉTODOS DE PREPARAÇÃO DE SISTEMAS NANOEMULSIONADOS - REVISÃO","authors":"Maiara Taís Bazana, C. Menezes, F. Barbosa","doi":"10.22533/AT.ED.40819240521","DOIUrl":"https://doi.org/10.22533/AT.ED.40819240521","url":null,"abstract":"","PeriodicalId":163784,"journal":{"name":"Avanços e Desafios da Nutrição 3","volume":"233 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":"131981500","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.40819240510
Stela Maris Meiste Meira, Bruna Madeira Noguêz, R. Costa, M. D. P. Peters
The milking procedure are crucial to obtaining milk with good microbiological quality. The aim of this study was to evaluate the influence of hygienic milking on the quality of milk produced by three small farms of Bagé-RS. One sample was collected from each producer monthly. After three sample collections, a technical training was performed, showing to producers how conduct hygienic milking and a comparison was made with the results obtained from three sample collections after training. Samples of crude milk was submitted to mesophilic and psychrotrophic microrganisms counts and total and fecal coliforms evaluation. Also, physicochemical analyzes were performed in relation to alizarol, acidity, density and peroxidase. The results showed a reduction of bacterial counts and acidity, complying with the microbiological requirements of current legislation. PALAVRAS-CHAVE: leite, ordenha higiênica, qualidade físico-química, qualidade microbiológica. KEY-WORDS: milk, hygienic milking, physicochemical quality, microbiological quality.
{"title":"AVALIAÇÃO DA QUALIDADE DO LEITE IN NATURA PRODUZIDO POR PEQUENOS PRODUTORES DO MUNICÍPIO DE BAGÉ-RS, BRASIL","authors":"Stela Maris Meiste Meira, Bruna Madeira Noguêz, R. Costa, M. D. P. Peters","doi":"10.22533/AT.ED.40819240510","DOIUrl":"https://doi.org/10.22533/AT.ED.40819240510","url":null,"abstract":"The milking procedure are crucial to obtaining milk with good microbiological quality. The aim of this study was to evaluate the influence of hygienic milking on the quality of milk produced by three small farms of Bagé-RS. One sample was collected from each producer monthly. After three sample collections, a technical training was performed, showing to producers how conduct hygienic milking and a comparison was made with the results obtained from three sample collections after training. Samples of crude milk was submitted to mesophilic and psychrotrophic microrganisms counts and total and fecal coliforms evaluation. Also, physicochemical analyzes were performed in relation to alizarol, acidity, density and peroxidase. The results showed a reduction of bacterial counts and acidity, complying with the microbiological requirements of current legislation. PALAVRAS-CHAVE: leite, ordenha higiênica, qualidade físico-química, qualidade microbiológica. KEY-WORDS: milk, hygienic milking, physicochemical quality, microbiological quality.","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":"129627313","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.40819240532
J. L. A. Franco, Danieli Ludwig, J. Severo, R. Vicenzi, E. L. Vieira, Gislaine Hermanns
Currently there is a growing concern of the population regarding the consumption of healthy products. In this context, there are gluten-free foods, which are recommended for people with celiac disease. Thus, the objective of this work was to prepare a pasta from gluten-free flours, such as chia, quinoa, buckwheat and rice. For this, different formulations were developed, searching for suitable texture and color attributes for the product. The developed mass formulation was sensorially evaluated and obtained an acceptance rate of 87%. The hygienic-sanitary quality of the flours used and the mass was evaluated through microbiological analyzes, which proved to be in accordance with the standards established by the current legislation. Through the technologies generated in this project will be possible to expand the range of gluten-free products on the market contributing to improve the quality of life of celiac people. PALAVRAS-CHAVE: desenvolvimento; massa alimentícia; glúten; qualidade microbiológica.
{"title":"DESENVOLVIMENTO DE MASSA ALIMENTÍCIA, SEM GLÚTEN, A PARTIR DE FARINHAS ALTERNATIVAS","authors":"J. L. A. Franco, Danieli Ludwig, J. Severo, R. Vicenzi, E. L. Vieira, Gislaine Hermanns","doi":"10.22533/at.ed.40819240532","DOIUrl":"https://doi.org/10.22533/at.ed.40819240532","url":null,"abstract":"Currently there is a growing concern of the population regarding the consumption of healthy products. In this context, there are gluten-free foods, which are recommended for people with celiac disease. Thus, the objective of this work was to prepare a pasta from gluten-free flours, such as chia, quinoa, buckwheat and rice. For this, different formulations were developed, searching for suitable texture and color attributes for the product. The developed mass formulation was sensorially evaluated and obtained an acceptance rate of 87%. The hygienic-sanitary quality of the flours used and the mass was evaluated through microbiological analyzes, which proved to be in accordance with the standards established by the current legislation. Through the technologies generated in this project will be possible to expand the range of gluten-free products on the market contributing to improve the quality of life of celiac people. PALAVRAS-CHAVE: desenvolvimento; massa alimentícia; glúten; qualidade microbiológica.","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":"127653996","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.40819240529
Júlia Nascimento Caldas, Mariana Teixeira Pigozzi, F. Q. Mendes
{"title":"CONHECIMENTO E HÁBITOS DE CONSUMO DE FRUTOS NATIVOS DO CERRADO DO ALTO PARANAÍBA","authors":"Júlia Nascimento Caldas, Mariana Teixeira Pigozzi, F. Q. Mendes","doi":"10.22533/AT.ED.40819240529","DOIUrl":"https://doi.org/10.22533/AT.ED.40819240529","url":null,"abstract":"","PeriodicalId":163784,"journal":{"name":"Avanços e Desafios da Nutrição 3","volume":"67 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":"122704769","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.40819240522
Bianca D’arck Melo Cavalcante
{"title":"CARACTERIZAÇÃO DE EXTRATOS DE MAÇÃ (Malus spp.) E DETERMINAÇÃO DA ATIVIDADE ENZIMÁTICA PELO MÉTODO DO ÁCIDO DINITRO 3,5-SALICÍLICO (ADNS)","authors":"Bianca D’arck Melo Cavalcante","doi":"10.22533/AT.ED.40819240522","DOIUrl":"https://doi.org/10.22533/AT.ED.40819240522","url":null,"abstract":"","PeriodicalId":163784,"journal":{"name":"Avanços e Desafios da Nutrição 3","volume":"31 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":"115654947","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.40819240512
B. O. Cardoso, D. Ribeiro
{"title":"AVALIAÇÃO DA UTILIZAÇÃO DE SUMO DE LIMÃO PARA A DESCONTAMINAÇÃO DE OSTRAS (Crassostrea gigas) ARTIFICIALMENTE CONTAMINADAS","authors":"B. O. Cardoso, D. Ribeiro","doi":"10.22533/AT.ED.40819240512","DOIUrl":"https://doi.org/10.22533/AT.ED.40819240512","url":null,"abstract":"","PeriodicalId":163784,"journal":{"name":"Avanços e Desafios da Nutrição 3","volume":"8 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":"125580902","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}
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