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Producción artificial de carne como alternativa sustentable: Revisión
Autor: Ferreira, Cintia Stefhany Ripke, Alves, Eloize Silva, Costa, Joice Camila Martins, Ferreira, Carla Micaela Ripke, Friedrichsen, Jéssica Souza Alves, Frigo, Giovana, Baeta, Fernanda Silva, Felipe, Michele Patricia, Chiavelli, Lucas Ulisses Rovigatti, Santos, Oscar Oliveira
Publikováno v: Research, Society and Development; Vol. 11 No. 7; e47011730346
Research, Society and Development; Vol. 11 Núm. 7; e47011730346
Research, Society and Development; v. 11 n. 7; e47011730346
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
In recent years, much has been said and sought about sustainability in food production. Artificial meat, for example, is an alternative derived from tissue with cells grown in the laboratory, different from conventional meat, which requires slaughter
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::edb1209002681b010059ba437d0005de
https://rsdjournal.org/index.php/rsd/article/view/30346
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4
Producción de películas biodegradables a partir de residuos de frutas y verduras: una revisión actualizada
Autor: Ferreira, Bruna Mayara Roldão, Neyra, Rosyzela Cordova, Costa, Joice Camila Martins da, Bruni, Andressa Rafaella da Silva, Bolognese, Marciele Alves, Vieira, Angélica Marquetotti Salcedo
Publikováno v: Research, Society and Development; Vol. 11 No. 5; e54311528544
Research, Society and Development; Vol. 11 Núm. 5; e54311528544
Research, Society and Development; v. 11 n. 5; e54311528544
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
The food industry is one of the sectors that generate the most waste, with the greatest losses occurring in the fruit and vegetable processing chain. On the other hand, biodegradable films offer an alternative for sustainable packaging and increased
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::7fe9914808c00bac4e8d5fac000a9fb1
https://rsdjournal.org/index.php/rsd/article/view/28544
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5
Factores de bienestar animal relacionados con el estándar de carne de res: una revisión
Autor: Castro, Matheus Campos, Alves, Eloize Silva, Saqueti, Bruno Henrique Figueiredo, Alves, Jéssica Souza, Costa, Joice Camila Martins, Bruni, Andressa Rafaella da Silva, Hussein, Zeinab El Hajj, Frigo, Giovana, Santos, Oscar Oliveira, Visentainer, Jesui Vergilio
Publikováno v: Research, Society and Development; Vol. 10 No. 16; e330101623847
Research, Society and Development; Vol. 10 Núm. 16; e330101623847
Research, Society and Development; v. 10 n. 16; e330101623847
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
The present study aims to provide an understanding of the relationship between animal welfare conditions prior to slaughter and meat quality based on a literature review. For this, a literature search was carried out using the following keywords: Wel
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::c0dd44f12081fedf4cc7ebd04fa8f138
https://rsdjournal.org/index.php/rsd/article/view/23847
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6
Estudio de la influencia de la etapa de lactancia en la concentración de los principales ácidos grasos en mujeres lactantes con recién nacidos a término
Autor: Castro , Matheus Campos, Alves, Eloize Silva, Saqueti, Bruno Henrique Figueiredo, Ferreira, Cintia Stefhany Ripke, Alves, Jéssica Souza, Costa, Joice Camila Martins, Santos, Oscar de Oliveira, Visentainer, Jesui Vergilio
Publikováno v: Research, Society and Development; Vol. 10 No. 14; e308101422174
Research, Society and Development; Vol. 10 Núm. 14; e308101422174
Research, Society and Development; v. 10 n. 14; e308101422174
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
The present study aims to evaluate the influence of the stages of lactation (colostrum, transition and mature) on the composition of the main fatty acids and sums of fatty acids in human milk from lactating women with full-term infants. For this, app
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::88f9efeac1b17937fd3a75b43691fdee
https://rsdjournal.org/index.php/rsd/article/view/22174
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7
Revisión: Implementación de buenas prácticas de fabricación en la industria alimentaria Brasileña
Autor: Oliveira, Patricia Ocampos de, Silveira, Roberta da, Alves, Eloize Silva, Saqueti, Bruno Henrique Figueiredo, Castro, Matheus Campos de, Souza, Patricia Magalhães de, Ponhozi, Isadora Boaventura, Costa, Joice Camila Martins da, Schueler, Janaina, Santos, Oscar Oliveira, Visentainer, Jesui Vergilio, Duailibi, Sandra Rojas
Publikováno v: Research, Society and Development; Vol. 10 No. 1; e35810111687
Research, Society and Development; Vol. 10 Núm. 1; e35810111687
Research, Society and Development; v. 10 n. 1; e35810111687
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Food safety includes knowledge and practices related to collective health, in order to prevent risks associated with food. Adjacent is quality control, which combines basic foundations for the food production process to be carried out avoiding the em
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::9e53ebac5c9109456a4a91c439058019
https://rsdjournal.org/index.php/rsd/article/view/11687
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