AVALIAÇÃO FÍSICO-QUÍMICA E MICROBIOLÓGICA ASSOCIADA À QUALIDADE DE SARDINHAS VERDADEIRAS CONGELADAS [PDF]
, 2022 Kátia Schmidt +6 more
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Avaliação de condições de consumo da sardinha Sardinella brasiliensis [PDF]
Ciência e Tecnologia de Alimentos, 2005 Nao havendo informacoes suficientes quanto a qualidade da sardinha (Sardinella brasiliensis) comercializada em Sao Paulo-SP, amostras frescas, descongeladas (oferecidas durante o defeso) e processadas da referida especie foram avaliadas quanto as condicoes de consumo, atraves das Substâncias Reativas ao Acido Tiobarbiturico (TBA) e do Nitrogenio de ...
Pereira, Álvaro Augusto Feitosa +1 more
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INFLUÊNCIA DO MÉTODO DE CONGELAMENTO EM FILÉ DE SARDINHA MARINADO [PDF]
Revista Brasileira de Produtos Agroindustriais, 2000 Sardine fillets that were frozen at -20°C and that suffered a pre-treatment by immersion in brine for 10 minutes and for 2 hours and, frozen sardine fillets at -20°C, were unfrozen and marinated in a solution with 3,3% of sodium chlorite and 3,5% of acetic acid for 45 minutes at 10°C, being these products stored at the temperature at 2,5°C.
De Mesquita Carneiro, Maria de Jesus +4 more
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Avaliação sensorial de matrinxã (Brycon amazonicus) enlatada com cobertura de óleo vegetal
Journal of Bioenergy and Food Science, 2016 A indústria de conserva no Brasil apresenta problemas de abastecimento, visto que, a pesca extrativa da sardinha não atende à demanda do setor, provocando a necessidade de importar pescado de outros países.
Caroline Dantas Mendes Silva +4 more
doaj +1 more source
Cross-sectional and prospective impact of reallocating sedentary time to physical activity on children's body composition. [PDF]
, 2016 BACKGROUND: The amount of time children spend in sedentary behaviours may have adverse health effects. OBJECTIVE: To examine the substitution effects of displacing a fixed duration of sedentary time with physical activity (PA) on children's body ...
Ekelund, Ulf +3 more
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CARACTERIZAÇÃO DAS ÁGUAS RESIDUAIS DA INDÚSTRIA DE CONSERVAS DE SARDINHA
, 2021 The canned sardine industry has a set of different stages, from the washing of the sardines, head and viscera removal, boiling, cover and craving sauce addition, until the can sterilization. To obtain the final product, the industrial process produced high volumes of effluents.
Teixeira, Sônia, Martins, Ramiro
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Vetor, 2016 Resumo - Resumo - Com a diminuição dos estoques da sardinha (Sardinella brasiliensis), as indústrias de conserva de pescado no Brasil vêm passando por graves problemas de abastecimento.
Helena Geneves Porto Azambuja +3 more
doaj +4 more sources
Associations between cardiorespiratory fitness, physical activity and clustered cardiometabolic risk in children and adolescents: the HAPPY study [PDF]
, 2012 Clustering of cardiometabolic risk factors can occur during childhood and predisposes individuals to cardiometabolic disease. This study calculated clustered cardiometabolic risk in 100 children and adolescents aged 10-14 years (59 girls) and explored ...
A Moran +51 more
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Holos, 2019 Nos últimos anos tem-se registrado uma alternância dos estoques naturais de sardinha, espécie primordial para as indústrias enlatadoras. Para assegurar a proteção de sua reprodução e garantir sempre altos estoques foi instituído o Período de Defeso ...
Diego Neves de Sousa +2 more
doaj +1 more source
The associations of sedentary time and breaks in sedentary time with 24-hour glycaemic control in type 2 diabetes [PDF]
, 2018 The aim of this study was to investigate the associations of accelerometer-assessed sedentary time and breaks in sedentary time with 24-h events and duration of hypoglycaemia (7.8 mmol/l) and above target glucose (>9 mmol/l).
Assah +51 more
core +3 more sources