Pub Date : 2019-05-24DOI: 10.22533/AT.ED.4391924052
C. Almeida, L. Lima, P. B. L. Constant, Maria Terezinha Santos Leite Neta, N. Narain
The application of high hydraulic pressures as a food preservation process, which is dependent on the matrix, can maintain its sensorial characteristics, which can not be achieved by applying conventional conservation methods, such as the use of high temperatures. The search for products that have similarities with its raw material has been growing and the consumer is increasingly demanding. The use of this technique is still relatively recent and much research has been done on the effects of this method on food properties. Thus, several researchers point out that this technique is very useful for food preservation, but the shelf life it provides is still less than traditional methods, it may also alter some sensorial characteristics, however, it should be considered the physical state of the food and its chemical composition. PALAVRAS-CHAVE: Pressão, conservação, alimentos.
应用高压液压作为依赖于基质的食品保鲜过程，可以保持其感官特性，这是应用常规保鲜方法，如使用高温所不能达到的。寻找与原材料相似的产品一直在增长，消费者的要求也越来越高。这种技术的使用相对来说还是最近才开始的，人们对这种方法对食品特性的影响进行了大量的研究。因此，一些研究人员指出，这种技术对食品保存非常有用，但它提供的保质期仍然比传统方法要短，它也可能改变一些感官特征，但是，它应该考虑到食品的物理状态和它的化学成分。PALAVRAS-CHAVE: press o, conserva o, alimentos。
{"title":"EFEITO DO PROCESSAMENTO EM ALTAS PRESSÕES HIDROSTÁTICAS NAS PROPRIEDADES DOS ALIMENTOS: UMA BREVE REVISÃO","authors":"C. Almeida, L. Lima, P. B. L. Constant, Maria Terezinha Santos Leite Neta, N. Narain","doi":"10.22533/AT.ED.4391924052","DOIUrl":"https://doi.org/10.22533/AT.ED.4391924052","url":null,"abstract":"The application of high hydraulic pressures as a food preservation process, which is dependent on the matrix, can maintain its sensorial characteristics, which can not be achieved by applying conventional conservation methods, such as the use of high temperatures. The search for products that have similarities with its raw material has been growing and the consumer is increasingly demanding. The use of this technique is still relatively recent and much research has been done on the effects of this method on food properties. Thus, several researchers point out that this technique is very useful for food preservation, but the shelf life it provides is still less than traditional methods, it may also alter some sensorial characteristics, however, it should be considered the physical state of the food and its chemical composition. PALAVRAS-CHAVE: Pressão, conservação, alimentos.","PeriodicalId":253170,"journal":{"name":"Avanços e Desafios da Nutrição 4","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125440782","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.4391924056
Alexandre da Silva Lúcio, Mércia Melo de Almeida Mota, Ângela Maria Santiago, D. S. Gouveia, R. D. L. Dantas
{"title":"ELABORAÇÃO E CARACTERIZAÇÃO DA AGUARDENTE MISTA DE CALDO DE CANA E CAJÁ (Spondias mombin L)","authors":"Alexandre da Silva Lúcio, Mércia Melo de Almeida Mota, Ângela Maria Santiago, D. S. Gouveia, R. D. L. Dantas","doi":"10.22533/AT.ED.4391924056","DOIUrl":"https://doi.org/10.22533/AT.ED.4391924056","url":null,"abstract":"","PeriodicalId":253170,"journal":{"name":"Avanços e Desafios da Nutrição 4","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130620775","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.43919240511
Rafael Fernandes de Almeida, Miriam Stephanie Nunes de Souza, P. Prado, Camila Filgueira de Souza, Frederick Coutinho de Barros
RESUMO – O processo de beneficiamento de arroz gera uma série de resíduos sólidos, sendo que alguns têm valor comercial e outros não. Com base nisso, objetivou-se identificar, caracterizar, quantificar e propor tratamentos para estes resíduos. Para este trabalho que é de cunho qualitativo-quantitativo e exploratório, foi realizada uma ampla pesquisa bibliográfica em periódicos, sites, livrarias eletrônicas e normas vigentes, bem como visita técnica a uma indústria de Beneficiamento de Arroz localizada na cidade de Barreiras-BA. Analisando os dados, pode-se observar que os principais resíduos sólidos gerados por esta indústria são a casca de arroz, farelo e quirera, obtidos das etapas de descascamento, brunição e separação, respectivamente. Palha e pó também são gerados, mas no pré-beneficiamento. No geral, para cada 58 kg de arroz beneficiado, 2 kg de quirela, 8 kg de farelo e 22 kg de casca, além de 4 kg de impurezas, são gerados.
{"title":"IDENTIFICAÇÃO, CARACTERIZAÇÃO, QUANTIFICAÇÃO E TRATAMENTO DE RESÍDUOS SÓLIDOS EM INDÚSTRIA DE BENEFICIAMENTO DE ARROZ LOCALIZADA EM BARREIRAS - BA","authors":"Rafael Fernandes de Almeida, Miriam Stephanie Nunes de Souza, P. Prado, Camila Filgueira de Souza, Frederick Coutinho de Barros","doi":"10.22533/AT.ED.43919240511","DOIUrl":"https://doi.org/10.22533/AT.ED.43919240511","url":null,"abstract":"RESUMO – O processo de beneficiamento de arroz gera uma série de resíduos sólidos, sendo que alguns têm valor comercial e outros não. Com base nisso, objetivou-se identificar, caracterizar, quantificar e propor tratamentos para estes resíduos. Para este trabalho que é de cunho qualitativo-quantitativo e exploratório, foi realizada uma ampla pesquisa bibliográfica em periódicos, sites, livrarias eletrônicas e normas vigentes, bem como visita técnica a uma indústria de Beneficiamento de Arroz localizada na cidade de Barreiras-BA. Analisando os dados, pode-se observar que os principais resíduos sólidos gerados por esta indústria são a casca de arroz, farelo e quirera, obtidos das etapas de descascamento, brunição e separação, respectivamente. Palha e pó também são gerados, mas no pré-beneficiamento. No geral, para cada 58 kg de arroz beneficiado, 2 kg de quirela, 8 kg de farelo e 22 kg de casca, além de 4 kg de impurezas, são gerados.","PeriodicalId":253170,"journal":{"name":"Avanços e Desafios da Nutrição 4","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131349804","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.43919240533
Krishna Rodrigues de Rosa, Elaine Coringa, X. R. Souza
{"title":"VAZÃO DE ÁGUA EM CHILLER INDUSTRIAL: ESTUDO DA INFUÊNCIA NA TEMPERATURA DA CARCAÇA DE FRANGO","authors":"Krishna Rodrigues de Rosa, Elaine Coringa, X. R. Souza","doi":"10.22533/AT.ED.43919240533","DOIUrl":"https://doi.org/10.22533/AT.ED.43919240533","url":null,"abstract":"","PeriodicalId":253170,"journal":{"name":"Avanços e Desafios da Nutrição 4","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134415793","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.4391924054
Silvana Maria Michelin Bertagnolli, A. D. O. Fogaça, Luana da Silva Portella
{"title":"ELABORAÇÃO DE PRODUTOS CÁRNEOS BOVINOS UTILIZANDO EXTRATOS DE ESPECIARIAS AROMÁTICAS COMO ADITIVO ALIMENTAR NATURAL","authors":"Silvana Maria Michelin Bertagnolli, A. D. O. Fogaça, Luana da Silva Portella","doi":"10.22533/AT.ED.4391924054","DOIUrl":"https://doi.org/10.22533/AT.ED.4391924054","url":null,"abstract":"","PeriodicalId":253170,"journal":{"name":"Avanços e Desafios da Nutrição 4","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131535404","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.43919240510
A. M. M. Filho, J. T. D. S. Borges, M. R. Pirozi, H. M. P. Sant'ana, J. Chaves, E. Medeiros
One of the main problems arising from the use of cereal and leguminous grains as sources of nutrients is the presence of some compounds from the secondary metabolism of plants that reduce their nutritional value interfering in its digestibility, absorption or utilization of nutrients and may cause harmful effects to health if ingested in high concentrations. The objective of this study was to quantify the main antinutritional factors present in quinoa grains of Brazilian variety BRS Piabiru, comparing it with the imported variety Real and propose some techniques for inactivation or reduction to safe levels to health, so that the consumption of quinoa can be definitely incorporated into our diet. The quinoa grains 'BRS Piabiru' showed higher concentration of saponins and phytic acid, with no difference in tannin levels. However, the levels of these compounds in both varieties studied were lower than usually reported in other studies. PALAVRAS-CHAVE: antinutrientes; Chenopodium quinoa; segurança alimentar.
{"title":"FATORES ANTINUTRICIONAIS EM GRÃOS DE QUINOA","authors":"A. M. M. Filho, J. T. D. S. Borges, M. R. Pirozi, H. M. P. Sant'ana, J. Chaves, E. Medeiros","doi":"10.22533/AT.ED.43919240510","DOIUrl":"https://doi.org/10.22533/AT.ED.43919240510","url":null,"abstract":"One of the main problems arising from the use of cereal and leguminous grains as sources of nutrients is the presence of some compounds from the secondary metabolism of plants that reduce their nutritional value interfering in its digestibility, absorption or utilization of nutrients and may cause harmful effects to health if ingested in high concentrations. The objective of this study was to quantify the main antinutritional factors present in quinoa grains of Brazilian variety BRS Piabiru, comparing it with the imported variety Real and propose some techniques for inactivation or reduction to safe levels to health, so that the consumption of quinoa can be definitely incorporated into our diet. The quinoa grains 'BRS Piabiru' showed higher concentration of saponins and phytic acid, with no difference in tannin levels. However, the levels of these compounds in both varieties studied were lower than usually reported in other studies. PALAVRAS-CHAVE: antinutrientes; Chenopodium quinoa; segurança alimentar.","PeriodicalId":253170,"journal":{"name":"Avanços e Desafios da Nutrição 4","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127443794","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.43919240532
F. Franzen, Henrique Fernando Lidório, Janine Farias Menegaes, Giane Magrini Pigatto, M. Oliveira, L. L. M. Fries
{"title":"TEOR E RENDIMENTO DE EXTRATOS DE FLORES MEDICINAIS E AROMÁTICAS OBTIDOS POR DIFERENTES MÉTODOS DE EXTRAÇÃO","authors":"F. Franzen, Henrique Fernando Lidório, Janine Farias Menegaes, Giane Magrini Pigatto, M. Oliveira, L. L. M. Fries","doi":"10.22533/AT.ED.43919240532","DOIUrl":"https://doi.org/10.22533/AT.ED.43919240532","url":null,"abstract":"","PeriodicalId":253170,"journal":{"name":"Avanços e Desafios da Nutrição 4","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123079755","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.43919240514
N. Sékula, Andressa Aparecida Surek, Andressa Ferreira da Silva, Carla Patrícia Perpétua Medeiros, N. Silva, Herta Stutz, Katielle Rosalva Voncik Córdova
{"title":"KEFIR INTEGRAL ADOÇADO COM ADIÇÃO DE GELEIA DE MORANGO E AVEIA EM FLOCOS","authors":"N. Sékula, Andressa Aparecida Surek, Andressa Ferreira da Silva, Carla Patrícia Perpétua Medeiros, N. Silva, Herta Stutz, Katielle Rosalva Voncik Córdova","doi":"10.22533/AT.ED.43919240514","DOIUrl":"https://doi.org/10.22533/AT.ED.43919240514","url":null,"abstract":"","PeriodicalId":253170,"journal":{"name":"Avanços e Desafios da Nutrição 4","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121874478","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.43919240519
T. Hoffmann, Daniele A. Amaral, B. Angioletti, M. R. Barbieri, S. Bertoli, C. D. Souza
{"title":"PLANT-BASED ANTIMICROBIAL PACKAGING","authors":"T. Hoffmann, Daniele A. Amaral, B. Angioletti, M. R. Barbieri, S. Bertoli, C. D. Souza","doi":"10.22533/AT.ED.43919240519","DOIUrl":"https://doi.org/10.22533/AT.ED.43919240519","url":null,"abstract":"","PeriodicalId":253170,"journal":{"name":"Avanços e Desafios da Nutrição 4","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124004786","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.43919240530
Thaiane Marques da Silva, Vandré Sonza Pinto, Carlos Raimundo Ferreira Grosso, C. A. D. Silva, C. Menezes
{"title":"RESISTÊNCIA AO TRATO GASTROINTESTINAL DE MICROCÁPSULAS PROBIÓTICAS OBTIDAS POR COACERVAÇÃO COMPLEXA ASSOCIADA À RETICULAÇÃO ENZIMÁTICA","authors":"Thaiane Marques da Silva, Vandré Sonza Pinto, Carlos Raimundo Ferreira Grosso, C. A. D. Silva, C. Menezes","doi":"10.22533/AT.ED.43919240530","DOIUrl":"https://doi.org/10.22533/AT.ED.43919240530","url":null,"abstract":"","PeriodicalId":253170,"journal":{"name":"Avanços e Desafios da Nutrição 4","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128824897","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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