Características qualitativas da carne de frango de corte proveniente de diferentes sistemas de produção

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Desempenho e qualidade da carne de bovinos cruzados alimentados com diferentes dietas em confinamento

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Caracterização física e química da carne de peito de aves de diferentes idades submetida à maturação

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Efeito das fibras alimentares como substitutos de gordura em hambúrguer de carne bovina e paio

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

A estética japonesa na cultura brasileira: reflexões a partir de um estudo etnofotográfico sobre a performance ritual da festa da Cerejeira de Garça-SP

Aiming to understand the Japanese aesthetic in Brazilian culture and to produce a photographic exhibition of artistic and ethnographic nature, we performed a symbolic exegesis of the ritual performance of Garça Cherry Festival - SP (Brazil). The event takes place annually and is held in memory and honor of oriental culture. The festival features various elements of Japanese culture through expressive forms such as dance, music, costumes, martial arts and cooking. Therefore, the study was based on the anthropology of performance and visual anthropology with regard to symbolic exegesis of the party and look artistic and ethnographic photographic records of the proceedings. Such procedures supported the realization of artistic display that contributed, in turn, in promoting the local culture to a wider audience, and, methodologically, have contributed in visual identification and interpretation of the cultural elements of the ceremony.

Percepção de desconforto na utilização de um produto: ralador de queijo

This study presents an analysis of the discomfort in the use of a cheese grater. Data was collected using a protocol of perceived discomfort and the results show that the subjects with no experience in cooking reported more experiences of discomfort and higher intensity than the subjects with experience in cooking.

Da culinária de papel às mídias sociais de nicho: planejando o desenvolvimento de um ambiente colaborativo para a publicação de receitas e dicas culinárias

This paper describes the planning for the development of a social network conceived as a convergent environment on internet with cooking shows on TV. As results, the paper presents the characterization of the product's business model and a roadmap for specifying its requirements.

Desempenho de bovinos cruzados terminados em confinamento e qualidade dos músculos longissimus e semitendinosus in natura e maturados

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Padrões de dieta em gestantes: estudo de coorte em município paulista

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Elaboração de pão com casca de abacate hass: valor nutricional e aceitabilidade

Pós-graduação em Agronomia (Energia na Agricultura) - FCA

Avaliação da qualidade de alimentos biofortificados produzidos em sistemas agroecológicos do trópico úmido

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Duração da eclosão e temperatura de incubação sobre a qualidade dos pintos, seu desempenho e qualidade de carne

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Somatotropina bovina (rbST) recombinante sobre as características físico-químicas da carne de cabritos

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Caracterização físico-química e avaliação energética de geléia elaborada em diferentes tipos de tachos com polpa e suco de acerola

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Consumption Diagnosis of Sweet Cassava in three Municipalities in Cuba

Cassava is an important staple food for human and animal feeding in Cuba. Despite its importance, there is little or nonexistent information to diagnose preferences and frequency of consumption of cassava in that country. In this sense, the present article characterizes the preferences and frequency of consumption of cassava in the municipalities of Plaza de la Revolución-La Habana province, El Salvador–Guantanamo province and San José de Las Lajas–Mayabeque province in Cuba. A survey was conducted through a questionnaire containing twelve closed and two open questions. The sample was determined based on the number of total population of each municipality considering 95% as confidence interval and 5% as error margin. The results were statistically analyzed by calculating the absolute and the relative frequencies of each question. It was observed that the acquisition of cassava in the municipalities of Plaza de la Revolución, El Salvador and San José de las Lajas in Cuba is done by purchase small quantities of fresh cassava for home consumption within one week, due to the extreme perishability of cassava, which limits consumers' ability to store fresh roots at home. The choice of cassava is made based on both skin colour (light brown) and pulp (white) and empirical knowledge about its ease of cooking, and that cassava is mostly consumed in boiled and fried forms up to four times a week in times where there is root market supply with the desirable culinary characteristics (cooking facility), that is, from September to December.