Zobrazeno 1 - 10 of 32 pro vyhledávání: '"Comida funcional"'
1
Dysfunctional foods: when in addition to empty calories there is another damage to health
Autor: Maniglia, Fabíola Pansani
Publikováno v: Brazilian Journal of Obesity, Nutrition and Weight Loss; Vol. 16 No. 102 (2022); 632-636
Revista Brasileña de Obesidad, Nutrición y Pérdida de Peso; Vol. 16 Núm. 102 (2022); 632-636
Giornale brasiliano di obesità, nutrizione e perdita di peso; V. 16 N. 102 (2022); 632-636
RBONE-Revista Brasileira de Obesidade, Nutrição e Emagrecimento; v. 16 n. 102 (2022); 632-636
Revista Brasileira de Obesidade, Nutrição e Emagrecimento; v. 16 n. 102 (2022); 632-636
Revista brasileira de obesidade, nutrição e emagrecimento
Instituto Brasileiro de Ensino e Pesquisa em Fisiologia do Exercício (IBPEFEX)
instacron:IBPEFEX
O propósito deste artigo é apresentar uma denominação alternativa para os alimentos industrializados ricos em açúcares refinados, gorduras não saudáveis, sódio e aditivos químicos, uma vez que não estão claras para a população as conseq
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::9102d76fb011785c352bd9187abe6e47
http://www.rbone.com.br/index.php/rbone/article/view/2028
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2
Potencial nutricional y biotecnológico del SCOBY producido em la fermentación del té verde
Autor: Morais, Marcos Garcia Costa, Menezes, Micaela de Sousa, Bordulis, Carolini Bravo Trindade, Santos, Priscila Antão dos Santos dos, Costa, Maysla Rayssa Silva, Lima, Taisa Paiva de
Publikováno v: Research, Society and Development; Vol. 11 No. 11; e575111134064
Research, Society and Development; Vol. 11 Núm. 11; e575111134064
Research, Society and Development; v. 11 n. 11; e575111134064
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Kombucha is an ancient beverage with claims of functional properties that has become popular in Brazil, resulting from the fermentation of green and/or black tea by a symbiotic association of bacteria and yeast, SCOBY (Symbiotic Culture Of Bacteria a
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::f42c974bc8694be6224fa1a6350cace4
https://rsdjournal.org/index.php/rsd/article/view/34064
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3
Antimutagenic effects of copaiba oils (Copaifera langsdorffii Desf.) and flaxseed (Linum usitatissimum L.) against the clastogen – cyclophosphamide, in Wistar rat
Autor: Michele Cristina Heck, Mariana Yoshimoto-Higaki, Mariane Aparecida Franco de Godoy, Debora Elisa Antunes de Mendonça, Veronica Elisa Pimenta Vicentini
Publikováno v: Research, Society and Development; Vol. 11 No. 11; e567111133539
Research, Society and Development; Vol. 11 Núm. 11; e567111133539
Research, Society and Development; v. 11 n. 11; e567111133539
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Copaiba oil extracted from the trunk of Copaifera langsdorffii Desf. and flaxseed oil extracted from the seeds of Linum usitatissimum L., are widely used for the prevention and treatment of many diseases, including cancer. The aim of this study was t
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a3e1f1fac8f7add3205cef45271aff4
https://rsdjournal.org/index.php/rsd/article/view/33539
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4
Congelados cero lactosa con pleno uso de maracuyá (Passiflora edulis): desarrollo de productos y elaboración de información nutricional
Autor: Oliveira, Palloma Vitória Carlos de, Lima, Thamirys Lorranne Santos, Oliveira, Pâmara Virna Carlos de, Pereira, Annemberg Salvino, Lima, Maíra Heloisa de Carvalho, Zuza Júnior, Everi Melo, Luz, Kewen Santiago da Silva, Pessoa, Victor Gurgel
Publikováno v: Research, Society and Development; Vol. 11 No. 9; e1611931616
Research, Society and Development; Vol. 11 Núm. 9; e1611931616
Research, Society and Development; v. 11 n. 9; e1611931616
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Over the years, industrial food production has been increasingly seeking to improve and develop products according to the needs and preferences of consumers. Lactose-free frozen is characterized as a healthier option when compared to conventional ice
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::731b1af79fa6d030d5d3d94b189d4f71
https://rsdjournal.org/index.php/rsd/article/view/31616
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5
Caracterización de lapiña y sucáscara como alimento funcional: revisión narrativa
Autor: Pacheco, Nagila Iane, Mendes, Luiza Aragão Paiva Pires Ferreira, Carneiro, Gabriel de Sousa, Lopes, Danielle Costa, Coutinho, Ivanira Vieira Loiola, Silva, Ana Kaylany Alves Pinto da, Rodrigues, Karla Beatriz Rocha, Deus , Lyslly Rhanny Soares de, Silva, Alciene Pacheco da, Sousa, Thalita Yanomany Lima Leal de
Publikováno v: Research, Society and Development; Vol. 11 No. 3; e46011326840
Research, Society and Development; Vol. 11 Núm. 3; e46011326840
Research, Society and Development; v. 11 n. 3; e46011326840
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Introduction: The word functional food can be described as any material/ingredient used as food to help prevent disease or improve quality of life. Pineapple is a perennial plant, belonging to the Bromeliaceae family, much appreciated in producing re
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::1b2e4d00ec375a575296b0364cd92dd4
https://rsdjournal.org/index.php/rsd/article/view/26840
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6
Schema dietetico e intervento educativo sugli alimenti funzionali nell'anziano della strategia sanitaria familiare a Teresina, Piauí, Brasile
Autor: Moura, Perpétua Angélica de, Barros, Nara Vanessa dos Anjos, Moura e Silva, Maria da Cruz, Araújo, Marcos Antonio da Mota, Moreira-Araújo, Regilda Saraiva dos Reis
Publikováno v: Brazilian Journal of Obesity, Nutrition and Weight Loss; Vol. 14 No. 91 (2020): Suplementar 2; 1283-1294
Revista Brasileña de Obesidad, Nutrición y Pérdida de Peso; Vol. 14 Núm. 91 (2020): Suplementar 2; 1283-1294
Giornale brasiliano di obesità, nutrizione e perdita di peso; V. 14 N. 91 (2020): Suplementar 2; 1283-1294
RBONE-Revista Brasileira de Obesidade, Nutrição e Emagrecimento; v. 14 n. 91 (2020): Suplementar 2; 1283-1294
Revista Brasileira de Obesidade, Nutrição e Emagrecimento; v. 14 n. 91 (2020): Suplementar 2; 1283-1294
Revista brasileira de obesidade, nutrição e emagrecimento
Instituto Brasileiro de Ensino e Pesquisa em Fisiologia do Exercício (IBPEFEX)
instacron:IBPEFEX
O objetivo foi identificar o padrão alimentar e realizar uma intervenção educativa sobre alimentos funcionais (AF) com idosos. Foram pesquisadas a renda, escolaridade, sexo e idade de 345 idosos assistidos pela Estratégia Saúde da Famí­lia. Ap
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::bf2c646b4bbb236f6e42a8658cebddd6
http://www.rbone.com.br/index.php/rbone/article/view/1525
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7
Caracterización física y química de galleta que con o sin harina de hibisco
Autor: Ferreira, Danilo Maciel, Carvalho, Kellen Cristina Masaro, Natel, Andressa Santanna, Aguiar , Édina de Fátima, Silva, Luis Felipe Lima e
Publikováno v: Research, Society and Development; Vol. 11 No. 2; e49011226094
Research, Society and Development; Vol. 11 Núm. 2; e49011226094
Research, Society and Development; v. 11 n. 2; e49011226094
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Consumers re increasing demand for foods with healthier and more functional attractions. The addition of hibiscus flour in the dough formulation can improve the color, flavor and functional properties of cookies. Within this context, the present stud
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::766ae05432d4dac407d9f242746c7acd
https://rsdjournal.org/index.php/rsd/article/view/26094
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8
La importancia del plátano pacovan verde como alimento funcional para la salud humana
Autor: Lima, Daysiane Mota, Barbosa, Héliton Henrique Lima, Dantas, Thalia dos Santos, Ferreira, José Carlos de Sales, Lobo , Rosimar Honorato
Publikováno v: Research, Society and Development; Vol. 10 No. 14; e588101422508
Research, Society and Development; Vol. 10 Núm. 14; e588101422508
Research, Society and Development; v. 10 n. 14; e588101422508
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Introduction: The banana originates from the Far East and due to the requirement of heat for its development to be done properly, it is a typical plant in places with tropical climates. Due to the high level of carbohydrates present in its compositio
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::5f5a89e94266f29e249b2c22fe27f575
https://rsdjournal.org/index.php/rsd/article/view/22508
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9
Uma perspectiva sobre o uso da nanoformação de polifenóis como estratégia nutricional para controle dos sintomas de paciente infectado com COVID-19
Autor: Oliveira, Gustavo Vieira de, Volino-Souza, Mônica, Santos, Karen Souza dos, Malheiros, Yunes Scarpine, Conte-Júnior, Carlos Adam, Alvares, Thiago Silveira
Publikováno v: Research, Society and Development; Vol. 10 No. 13; e400101321471
Research, Society and Development; Vol. 10 Núm. 13; e400101321471
Research, Society and Development; v. 10 n. 13; e400101321471
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Coronaviruses disease (COVID-19) vaccines have emerged worldwide to control this illness, albeit they cannot guarantee full effectiveness. Polyphenols possess antioxidant, anti-inflammatory, and antiviral properties, all of which may be effective aga
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::3ac4a323ce747d5e01221331b5818322
https://rsdjournal.org/index.php/rsd/article/view/21471
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10
Green banana biomass: functional food, a review
Autor: Giovanni Cesar Teles, Juliana Harumi Miyoshi, Thamara Thaiane da Silva Crozatti, Pablo Ricardo Sanches de Oliveira, Dayvid Luckesi, Rafaela de Angelis Barros
Publikováno v: Research, Society and Development; Vol. 11 No. 14; e355111435339
Research, Society and Development; Vol. 11 Núm. 14; e355111435339
Research, Society and Development; v. 11 n. 14; e355111435339
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
A crescente procura por alimentos funcionais e/ou saudáveis tem sido expressiva nos últimos anos. A banana, quando verde e cozida consiste, em grande parte, em amido resistente, este um alimento funcional do tipo prebiótico. O presente trabalho tr
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::299e4ed7f2433aacdd1f160ba3206e69
https://doi.org/10.33448/rsd-v11i14.35339
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