Výsledky vyhledávání - "Alimentos seguros"

Akademický článek

Conhecimentos, atitudes, práticas e percepção de risco de doenças de transmissão hídrica e alimentar:estudo com manipuladores de alimentos de serviços de alimentação

Autor: Stefany Lorrany Pereira Leandro, Géssica Suiany Andrade, Laís Mariano Zanin, Eduarda Molardi Bainy

Publikováno v: Vigilância Sanitária em Debate: Sociedade, Ciência & Tecnologia, Vol 12 (2024)

Introdução: As doenças de transmissão hídrica e alimentar (DTHA) ocorrem devido às inadequações na manipulação de alimentos, sendo assim, estudos para avaliar aspectos higiênico-sanitários da produção de alimentos são importantes. Obje

Externí odkaz: https://doaj.org/article/20703971d58f4fa5bab392c69c98ad75

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Calidad de los alimentos regionales de la cocina de Paraíba procesados por el sistema Sous Vide

Autor: Bezerra, Nísia Carolina Damacena, Garcia Júnior, Élcio Antônio, Assis, Milena Luana Coelho de, Sampaio, Karoliny Brito, Paiva, Geovanna Torres de, Guerra, Ingrid Conceição Dantas, Rodrigues, Noádia Priscila Araújo

Publikováno v: Research, Society and Development; Vol. 11 No. 7; e26611729851
Research, Society and Development; Vol. 11 Núm. 7; e26611729851
Research, Society and Development; v. 11 n. 7; e26611729851
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The sous vide system is a cooking method in which foods are vacuum packed and subjected to rapid heating and cooling, which can improve palatability, nutritional value and increase the shelf life of foods. This study aimed to evaluate, through microb

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::a2e58a05a2974b6dcd8af39ed92d352f
https://rsdjournal.org/index.php/rsd/article/view/29851

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Akademický článek

Apropriação tecnológica da produção integrada de pêssegos na região de Pelotas no Estado do Rio Grande do Sul Technological appropriation of the integrated peach production in the region of Pelotas in the State of Rio Grande do Sul

Autor: Silon Junior Procath da Silva, Volnei Krause Kohls, Roberta Manica-Berto, Paulo Rigatto, Cesar Valmor Rombaldi

Publikováno v: Ciência Rural, Vol 41, Iss 9, Pp 1667-1673 (2011)

A produção integrada de pêssego (PIP) teve seu marco inicial no Brasil em 1999. Este estudo analisou o nível tecnológico no qual encontram-se os produtores de pêssego, identificando a taxa de adoção dos sistemas de produção integrada (PI),

Externí odkaz: https://doaj.org/article/a319a0d9c56449abad956c991ca32db8

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Akademický článek

IMPLICAÇÕES DA MADEIRA NA IDENTIDADE E SEGURANÇA DE QUEIJOS ARTESANAIS

Autor: Éder G. Ferreira, Célia L. L. F. Ferreira

Publikováno v: Revista do Instituto de Latícinios Cândido Tostes, Vol 66, Iss 381, Pp 11-15 (2011)

A madeira é secularmente utilizada na manufatura dos utensílios empregados na fabricação de alimentos artesanais, como por exemplo, tonéis de fermentação de bebidas alcoólicas, tinas, formas, prateleiras e bancadas para produção de queijos.

Externí odkaz: https://doaj.org/article/6d054395bb83447d97425d40c479f597

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Akademický článek

CONDIÇÕES HIGIÊNICAS DE FATIADORES DE FRIOS AVALIADAS POR ATP-BIOLUMINESCÊNCIA E CONTAGEM MICROBIANA: SUGESTÃO DE HIGIENIZAÇÃO CONFORME RDC 275 DA ANVISA

Autor: A. C. S. PIRES, E. A. ARAÚJO, G. P. CAMILLOTO, M. C. T. RIBEIRO, N. F. F. SOARES, N. J. ANDRADE

Publikováno v: Alimentos e Nutrição, Vol 16, Iss 2, Pp 123-129 (2009)

As superfícies de fatiadores de frios de sete estabelecimentos comerciais foram consideradas em condições higiênicas insatisfatórias tanto pela análise microbiológica convencional quanto pela técnica do ATP-bioluminescência, de acordo com as

Externí odkaz: https://doaj.org/article/1ce1062ea77a43e99df661ff731873de

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Verificación de las condiciones físico-químicas y microbiológicas de las tortas comercializadas por vendedores ambulantes

Autor: Silva, Crislane Cristina Baima, Sousa, Núbina Fernanda Carvalho, Dias, Raiane de Jesus, Costa, Maria Sônia Queiroz, Marques, Izaias Santos, Medeiros Júnior, Francisco Cesino de

Publikováno v: Research, Society and Development; Vol. 9 No. 11; e68891110270
Research, Society and Development; Vol. 9 Núm. 11; e68891110270
Research, Society and Development; v. 9 n. 11; e68891110270
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The trade in food prepared and sold by street vendors in Brazil has grown significantly. However, this type of trade with their respective food products, can constitute a high risk to the health of consumers, since the people involved in these activi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::898a7c3680c0488cc36b790565a51547
https://rsdjournal.org/index.php/rsd/article/view/10270

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Nα-lauroyl-l-arginine ethyl ester monohydrochloride, an antimicrobial agent and its use: a review

Autor: Letícia Vitorazi, Maria Clara Guimarães, Nathália Ramos de Melo, Lívia de Aquino Garcia Moura, Regiane Ribeiro-Santos, Joyce Fagundes Gomes Motta

Publikováno v: Research, Society and Development, Vol 9, Iss 10 (2020)
Research, Society and Development; Vol. 9 No. 10; e6059108996
Research, Society and Development; Vol. 9 Núm. 10; e6059108996
Research, Society and Development; v. 9 n. 10; e6059108996
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Growing demand for safe foods coupled with the intent to reduce food waste, seeing as much of it is lost through contamination by spoilage microorganisms, leads to research on antimicrobial agents such as LAE (Nα-lauroyl-L-arginine ethyl ester monoh

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f2af1a0255c6b80518a205b503d6d224
https://rsdjournal.org/index.php/rsd/article/view/8996

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Evaluación de la idoneidad de buenas prácticas de fabricación en servicios alimentarios

Autor: Lima, Mônica Barreto de, Saturnino, Caroline Momente Martins, Tobal, Thaise Mariá

Publikováno v: Research, Society and Development; Vol. 9 No. 9; e433997418
Research, Society and Development; Vol. 9 Núm. 9; e433997418
Research, Society and Development; v. 9 n. 9; e433997418
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The production of food using good manufacturing procedures is essential in food services. The objective of this study was to evaluate the conditions of food producing establishments regarding good manufacturing practices, including restaurants, snack

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::8796959d44919dde3712272c5291f7bf
https://rsdjournal.org/index.php/rsd/article/view/7418

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Quality of commercial chicken cuts fresh and with seasoning in the southwest of Goiás

Autor: Mariana Buranelo Egea, Tainara Leal de Sousa, Jessyca Pinheiro da Silva, Daniele Silva Lima, Richard Marins da Silva, Leticia Fleury Viana

Publikováno v: Research, Society and Development, Vol 9, Iss 5, Pp e136953268-e136953268 (2020)
Research, Society and Development; Vol. 9 No. 5; e136953268
Research, Society and Development; Vol. 9 Núm. 5; e136953268
Research, Society and Development; v. 9 n. 5; e136953268
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Due to the good acceptability and being an easily accessible and economically product for consumption, the production of chicken meat has been increasing in the last two decades.That said,it was aimed with this research to evaluate the microbiologica

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eac2ac4213c96191640acbdf903b72d2
http://rsd.unifei.edu.br/index.php/rsd/article/view/3268

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Development of active antimicrobial films based on nonionic, cationic and anionic starches incorporated with the cationic surfactant LAE (N??lauryl-l-arginine ethyl ester monohydrochloride)

Autor: Motta, Joyce Fagundes Gomes

Publikováno v: Biblioteca Digital de Teses e Dissertações da UFRRJ
Universidade Federal Rural do Rio de Janeiro (UFRRJ)
instacron:UFRRJ

Submitted by Jorge Silva (jorgelmsilva@ufrrj.br) on 2023-01-10T20:52:58Z No. of bitstreams: 1 2020 - Joyce Fagundes Gomes Motta.pdf: 1649867 bytes, checksum: efb6bea5e97d9f256035703874c328d8 (MD5) Made available in DSpace on 2023-01-10T20:52:58Z (GMT

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::7b923888a95e555b82e4bcd524cb4264
https://tede.ufrrj.br/jspui/handle/jspui/6195

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