Alta pressão hidrostática: tecnologia promissora na conservação de alimentos

Descoberta desde 1889 por Hite, a alta pressão hidrostática tem ganhado cada vez mais espaço na indústria de alimentos nos últimos vinte anos. Com todas as vantagens a ela atribuída, essa tecnologia vem para suprir um mercado onde o consumidor exige um alimento seguro e de qualidade cada vez maior. Uma alternativa aos tratamentos térmicos convencionais, a alta pressão hidrostática não somente se sobressai pela sua eficiência tecnológica, oferecendo conservação de atributos sensoriais e nutricionais dos alimentos, como é capaz de proporcionar alimentos seguros microbiologicamente, conferindo uma maior qualidade aos produtos quando comparada a outros tratamentos. Esta revisão sistemática de literatura teve como objetivo discutir a aplicação da alta pressão hidrostática na indústria alimentícia e seu papel como uma tecnologia promissora. A metodologia consistiu em selecionar textos científicos específicos sobre o assunto a partir da pesquisa bibliográfica em banco de dados eletrônicos e livros. Quatro livros e nove textos científicos foram selecionados, entre o período de 2002 e 2014. Conclui-se com esta revisão sistemática de literatura que a alta pressão hidrostática apresenta um futuro promissor na indústria de alimentos. No entanto, pesquisas são necessárias para um estabelecimento de padrões de valores atribuídos ao processo (como pressão, tempo e temperatura, por exemplo) especificamente para cada produto submetido à tecnologia

O programa de aquisição de alimentos (PAA) e o programa nacional de alimentação escolar (PNAE) no município de Dracena-SP

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Para além do espaço doméstico: o Programa de Aquisição de Alimentos e a visibilização do trabalho feminino nos assentamentos rurais de Presidente Venceslau-SP

This paper presents reflections on a survey on the participation of women seated in the Food Acquisition Program in the city of Wenceslas President / SP. From discussion of the issue of gender in the Brazilian countryside and along the beneficiary populations of land reform policies, evaluates the invisibility of the economic contribution of women - with generally restricted operations to the care of household activities and production for self - which is changing both due to the mobilization of women as the different public policies implemented in the last decade. One of these, the Food Acquisition Program (PAA) is analyzed in its operation. Although not gestated for this specific purpose, this program has contributed to the visibility of women's productive work in the settlements. The research was made through the verification of female participation in the mandatory documents for inclusion in the EAP, revealing a percentage that over ix the years has been superimposed, making women acquire economic autonomy and even in a limited way conquering empowerment

Papel da Ética e da Moral na formação de Engenheiros e Tecnólogos de Alimentos: o caso da UTFPR/Medianeira

Pós-graduação em Educação - FFC

Energia mecânica, energia térmica e moagem na extrusão de alimentos para cães e gatos

Pós-graduação em Medicina Veterinária - FCAV

A expansão não conflituosa entre a produção de etanol e a produção de alimentos no Brasil

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Reconhecimento de cores de objetos e de alimentos de cromaticidades opostas por pintos de corte

The aim of this research was to evaluate, by preference tests, the ability of perception of broiler chicks in the recognition of objects and foods of different colors. The survey was conducted in Brazil and consisted in the conditioning of 60 sexed one-day-old chicks using 30 male chicks and 30 female chicks for three days with blue balls and red food colors chosen for having opposed chromaticities. After the conditioning phase, a preference test was performed, in which the animals were placed individually in the center of an arena test with four options: red food, blue food, red balls and blue balls. Each bird was measured for 10 minutes. Latency to the first peck and the number of pecks, the number of sequential pecks at each object type or food, the total time the bird in each occupied compartment and the first occupied slot were recorded. According to the results, female chicks are less inhibited when in contact with a new situation when compared with males. However, males were able to establish a standard environment in the conditioning phase and opted for the compartment which was closer to that situation, associating the blue color to the ball and red color to the food. Overall, among the types of object colors and between types of food colors, the birds took less time for the decision on the choice of blue food and blue ball, showing a greater attraction, at first, to this color. Between the two ball colors, shorter latency period, greater number of interactions as well as more time spent on site were related to the blue sphere, verifying greater preference for this object. When evaluating the types of food colors, it was observed that the highest averages related to the number of pecks, and sequential pecks occurred with red food. Therefore, it is concluded that the birds recognized the red and blue food object, with the blue color having greater attractiveness for broiler chicks when compared to red.

Análise do programa de aquisição de alimentos (PAA) - modalidade compra com doação simultânea: O caso do assentamento Estrela da Ilha, em Ilha Solteira-SP

Pós-graduação em Agronomia - FEIS

Resultados e significados do programa de aquisição de alimentos (PAA) para os agricultores familiares de Pereira Barreto (SP)

Pós-graduação em Agronomia - FEIS

Alimentos funcionais: uma nova fronteira para o desenvolvimento de bebidas protéicas a base de soro de leite

Functional foods are defined as those that provide additional benefits to consumers. The market for foods with functional properties is expanding, supported by scientific evidences, which leads the developing of different special foods. This market segment is related to the innovations, as well as the traditional functional dairy and non dairy products, gain traction in the marketplace for innovative products like based whey sports beverage. Besides the functionality of muscle protein synthesis, these beverages are entering into areas such as clinical nutrition and satiety. Thus, it can be supposed that the composition and technological versatility of the whey support the use asinnovative ingredient for foods and beverages. This review aim to supply an overview about functional foods, mainly the segment of whey based beverages. The success of this new nutritional approach is close related to the requirement to identify, to characterize and to develop methodologies to measure and to validate more precisely the relevant functional markers, making them open for a public domain.

Conteúdo de fósforo de alimentos consumidos por pacientes em hemodiálise crônica

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Politicas públicas para agricultura familiar: o caso do Programa de Aquisição de Alimentos (PAA) no estado de São Paulo, Brasil

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Qualidade microbiológica de alimentos servidos em restaurantes self-service

Collective food services have been increasing worldwide, and the self-service restaurant has been the current preference by consumers. Considering the importance of hygienic quality of food, the microbiological composition of ready-to-eat food was assessed. In the second semester of 2008, 20 samples of meals, mainly meat-based foods, were collected from different self-service restaurants in Araçatuba city, SP. Bacteriological analyses were performed following the conventional methodologies, and the results were compared with the standards established by the effective Brazilian legislation. Coliforms at 35ºC were detected in 90% of analyzed samples. Coliforms at 45°C were found in 55% of the samples and, among these, in 63.63%, the occurrence of Escherichia coli was confirmed. Coagulase-positive staphylococci were detected in 10% of samples and no sample showed Salmonella spp. or Bacillus cereus contamination. Sulfite reducing clostridia at 42o C were not investigated in this study. These findings indicate the need for a rigorous approach for improving the sanitary conditions during preparation and presentation of ready-to-eat food, as the consumption of contaminated products represents a potential risk to public health.