Results 111 to 120 of about 15,393 (184)
Arquivos do Instituto BiológicoEste trabalho objetivou avaliar a eficácia de armadilhas e atrativos alimentares alternativos na captura de moscas-da-fruta (Diptera: Tephritidae). Os estudos foram realizados em um pomar de goiaba no Crato, CE, nos períodos de 6 de novembro a 18 de ...
F.R Azevedo +5 more
doaj
Influence of the confinement that occurred in Spain due to the SARS-CoV-2 virus outbreak on adherence to the Mediterranean diet. [PDF]
Clin Investig Arterioscler, 2021 Carbayo Herencia JA +7 more
europepmc +1 more source
Composición nutricional y estabilidad oxidativa de harinas y sopas de quinua [PDF]
, 2013 La quinua (Chenopodium quinua Willd) es un pseudocereal de gran valor histórico-cultural y nutricional que formó parte de la alimentación básica de los antiguos pueblos de Sudamérica.
Calandri, Edgardo Luis +3 more
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AGRICULTORES, ABRAN LOS OJOS: NO SE DEDIQUEN APENAS A LA ETAPA POBRE DEL AGRO NEGOCIO
La Calera, 2009 Durante años y décadas los productores rurales han asistido, con pasividad, fatalismo y hasta resignación, la reiteración de las siguientes distorsiones que ocurren en las cadenas agroalimentarias: suben los precios de los insumos agrícolas y, como ...
Polan Lacki
doaj
Elaboración de margarina a partir del aceite de aguacate
, 2012 Contenido parcial: Generalidades del aguacate -- Generalidades del aceite de aguacate -- Margarinas -- Tendencias del mercado -- Alternativas del proceso -- Evaluación técnica del proceso -- Estimación de los costos de fabricación.
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Butter and margarine are products with similar characteristics and usage, and therefore eachother's competition on the market. However, the differences between these two products are clearly visible in terms of their origin, production and nutritional composition. Butter is a foodstuff with a centuries-old tradition and it is made from milk.
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Poboljšanje rada sistema procesnog i skladišnog grejanja u fabrici za proizvodnju margarina
, 2015 In the process of margarine production it’s very important to maintain the temperature of margarine within the prescribed range. For this purpose the hot water from the heat substation within the plant is used, and then delivered to all consumers (tanks, apparatus, pipelines for the transport of fats, etc.).
Genić, Srbislav +5 more
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Revista de Saúde Pública, 2009 OBJECTIVE: To analyze the monounsaturated and polyunsaturated trans fatty acid intake among the general population. METHODS: A cross-sectional study was conducted in São Paulo, Southeastern Brazil, in 2003, on a representative sample of 2,298 male and ...
Michelle Alessandra de Castro +4 more
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Margarina X Manteiga: Qual a Melhor Opção?
International Journal of Nutrology, 2018 Raquel Ibsch +2 more
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Most consumed foods in Brazil: evolution between 2008-2009 and 2017-2018. [PDF]
Rev Saude Publica, 2021 Rodrigues RM +5 more
europepmc +1 more source