Análisis de residuos y saberes sostenibles por acompañantes de pacientes que cenan en el restaurante del Hospital Universitario Alcides carneiro de la ciudad de Campina Grande-PB: fesperdicio de alimentos en el Hospital Universitario

Autor: Baía, Sandra Regina Dantas, Souza, Thaisa Abrantes da Silva, Gusmão, Rennan Pereira de, Costa, Rikaelly Vital, Alencar, Brenda Eduarda Baía de, Silva, Viviane Farias, Santos, Rebeca Morais Silva, Pimentel, Gabriela Mariana Cruz, Carvalho, Emanuella Abrantes da Silva, Carvalho, Eliane Pereira Leite

Publikováno v: Research, Society and Development; Vol. 11 No. 14; e139111436215
Research, Society and Development; Vol. 11 Núm. 14; e139111436215
Research, Society and Development; v. 11 n. 14; e139111436215
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The great growth of Food and Nutrition Units (UAN's) is associated with a large food consumption and the waste of natural resources and food. In this way, the study aimed to analyze the waste of food by the diners of the hospital restaurant, and thei

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::1d20e0000931d945d805433683a94701
https://rsdjournal.org/index.php/rsd/article/view/36215

Partial replacement of sodium chloride with potassium chloride: Influence on quality parameters of french bread

Autor: Souza, Thaisa Abrantes da Silva

Publikováno v: Biblioteca Digital de Teses e Dissertações da UFPB
Universidade Federal da Paraíba (UFPB)
instacron:UFPB

There is a worldwide trend towards the sodium reduction in processed food, based on their relation with the increase in blood pressure. Knowing that the French bread is a type of food that contribute most to sodium intake by the Brazilian population,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::22f0d89f956f2c04aa7205610e1087c8
https://repositorio.ufpb.br/jspui/handle/tede/4062