Alterações nuricionais em casca e polpa de cenoura decorrentes de diferentes métodos de cozimento

The aim of this study was to verify the carrot cooking most suitable method to minimize nutrient losses. Carrot peel slices were subjected to pre cooking tests that were initiated with 0.5 min of duration and then increased in 0.5 min successively. The carrot pieces texture was monitored during the pre tests so all would havethe same texture independent of the type of cooking. The degree of softennes was evaluated by pressuring the pieces between the toes. The carrot pulp and pell were subjected to four types of heat treatment (pressure, immersion, microwave, and steam), after that they were pounded with a food processor and stored at -18 ºC. The nutritional analyses were as follow: The evalu determination of proteins, lipids, fibers, sugars reducers, total of ascorbic acid content and minerals (iron, calcium, zinc, magnesium, potassium, phosphorus, and calcium). The analyses were accomplished with fresh carrot and after cooking with the different methods. The peel of the carrot presented as amounts of proteins, lipids, fibers percentages, sugars reducers, total and ascorbic acid content equivalent to the pulp. In addition, the minerals content was superior in the peel in relation to the pulp, presenting respective percentages of 38,10%, 95,12%, 47,04%, 58,88%, 70,27% and 21,27%. There were nutrient losses in relation to the raw vegetable, when the carrot pieces were submitted to the different cooking methods. The methods of steaming and microwave had lower nutritional losses.

Qualidade da carne de bovinos recriados em pastagens associada a suplementação e terminação a pasto ou no confinamento

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Processamento térmico e estádio fenológico na atividade antioxidante do jambu

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Eletronarcose no abate de frangos de corte: Iderlipes Luiz Carvalho Bossolani. -

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

Influência dos processos de lavagems de tipos de crioprotetores na produção de surimi de tilápia: Dayse Lícia de Oliveira. -

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Investigação dos compostos biativos em tomates (Lycopersicon esculentum L.) após o processamento térmico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Análise de um processo avaliativo do jogo de handebol

Handball is a team sport invasion, much practiced in Brazilian schools. There are different teaching methods of team sport, and with them different evaluation methods, this study aims to analyze the shared evaluation process of building course with students of a handball design of a municipal school in Bauru in sports initiation and at the end submit an evaluation process. For this study students of a municipal school participants handball classes in the opposite time of curricular classes underwent an interview, besides having been recorded them playing a handball game with number of small participants at the beginning of the post holiday classes July and another three months later as a form of evaluation. After reviewing the videos and interviews, it was concluded that some students had a game performance improves when they were part of the attack, and also had a behavioral improvement, both from actions taken in the game, as respect to the next, thus interpreted by the students themselves. Although it is a difficult task to analyze and quantify the performance of students in Physical Ed classes can complete some improvements, moreover is valid Professor hear the views of students to understand the vision that students have of themselves during the game