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)

Uso da espectroscopia do infravermelho próximo (NIR) como método não destrutivo para a discriminação de aguardentes de cana-de-açúcar produzidas no Estado de São Paulo e Minas Gerais, e predição do teor de etanol

Pós-graduação em Alimentos e Nutrição - FCFAR

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.

Perfil socioeconômico e profissional de manipuladores de alimentos e o impacto positivo de um curso de capacitação em Boas Práticas de Fabricação

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Postura de trabalho relacionada com as dores na coluna vertebral em trabalhadores de uma indústria de alimentos: estudo de caso

This study has as main objective to identify the complains occurrences about pain in the spine segments, that are related to work standing posture, adopted by the collaborators in the production section of a food industry, in the city of Marília São Paulo state. A descriptive research and studying case was made, using 30 employees as a sample. It was used as methodological procedure, a questionnaire to obtain information on professional and personal data, posture to remain standing, the most uncomfortable postures in the work environment (signed by the form of Ranney, 2000) and pain (pointed out by Corllet and Manenica Diagram, 1980). It was also used the Nordic questionnaire (Kuorioka et al.,1986), validated in the Brazilian culture by Barros e Alexandre (2003) and adapted for the study, the direct evaluation and, a direct observation was made in the production work, a posture analysis using the OWAS Method. It was noticed that the posture of standing up is adopted during work, and 73.3% of the people that was interviewed said that they felt tired in consequence of this posture, especially when associated with trunk twists, trunk inclination and elevation of their arms above their heads. Most complains regarding pain through their bodies, by Corllet e Manenica (1980) pointed to the lumbar region, followed in the dorsal area and legs and in the neck area, shoulders and right thigh. The adapted Nordic questionnaire reveled the lumbar area, in 10 interviewed people (33.3%) as the area mostaffected by musculoskeletal symptoms, next in the dorsal area, with five people interviewed (16.7%) and one of them (3.3%) felt pain in the cervical area, none reported pain in the hips area. The postural analysis was applied using OWAS method, and it was identified the postures that demanded more effort in the four levels of musculoskeletal injuries. As conclusion, the standing up posture and the asymmetric and incorrect movements are related to pain in the spine, mostly in the lumbar area.

Caracterização do processamento artesanal de produtos agropecuários em assentamentos rurais de Ilha Solteira-SP: das estratégias de produção à comercialização

Pós-graduação em Agronomia - FEIS

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

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Concentração de mercado e volatilidade de preços: uma análise de duas agroindústrias utilizando o filtro Hodrick-Prescott

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Digestibilidade do amido e disponibilidade de ca e p em alimentos energéticos extrusados para a tilápia do nilo (Oreochromis niloticus)

Apparent digestibility coefficients (ADC) of starch and calcium (Ca) and phosphorus (P) apparent availability were evaluated in five cereal grain products and byproducts (corn, wheat meal, rice grain, rice bran and sorghum) for Nile tilapia. Chromic oxide was used as an external digestibility marker. The highest Ca and P apparent availability, respectively, were obtained for rice grain (43.03 and 64.79%), sorghum (39.89 and 58.09%) and corn (22.18 and 19.48%), while rice bran (-31.49 and 3.25%) and wheat meal (5.80 and 1.18%) showed the lowest values. Starch digestibility varied between 99.45 and 95.59% among the evaluated ingredients. This high ADC of starch observed in this study confirms that Nile tilapia is able to efficiently digest and utilize complex carbohydrates.

Cana-de-açúcar e álcool combustível: histórico, sustentabilidade e segurança energética

The cane sugar is important since the early days in the history of the country, following the discovery of Brazil since the colonial period, therefore, the culture has an important role in the Brazilian economy, being one of the main products. In the 1970s with the advent of the economic crisis, geopolitical and the possibility of depletion of oil, countries dependent on imported fuel, sought new energy alternatives. In Brazil, it was decreed in 1975 the creation of the National Alcohol Program - PROALCOOL, who had several years of rising, the increase of distilleries and marketing of cars powered with ethanol blend. Due to the decrease in the price of oil the importance of the program significantly reduced, returning to peak only in 1979, ie, the second phase of the program. Conceived as one of the vectors of the national response to the crisis in oil prices '70s, the program persisted at times rising in others not reaching for more than three decades. Brazil is the second largest ethanol producer, second only to the U.S., where the raw material comes from corn, which becomes a bottleneck biodiesel production because it competes with food production. New technologies developed to increase ethanol production combined with sustainability and economic viability are being held, the principal is the second generation ethanol, known as cellulosic ethanol, ethanol plus third and fourth generation.