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}
{"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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