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Dietas enterais n?o industrializadas: análise microbiológica e verifica??o de boas práticas de prepara??o
Maurício, Angélica Aparecida;Gazola, Sebasti?o;Matioli, Graciette;
Revista de Nutri??o , 2008, DOI: 10.1590/S1415-52732008000100004
Abstract: objective: to verify the degree of suitability of production areas and the level of microbial contamination in enteral diets used in three private hospitals in the northwest region of paraná, brazil. methods: the analysis of the good enteral nutrition preparation practices followed the collegiate directory resolution no 63/2000 of the brazilian national agency of sanitary surveillance, and the microbiological analyses of 15 samples of enteral diets followed the recommendations of the collegiate directory resolution no 12/2001 of the brazilian national agency of sanitary surveillance, where molds and yeasts, mesophilic bacteria, coliforms at 35 and 45oc, coagulase-positive staphylococci, salmonella sp. and bacillus cereus were sought. results: the highest percentage of non-conformities was from hospital hs (61%) and the lowest from hospital ht (43.5%). in 100% of the samples from hospitals hp and ht, contamination by coliforms at 45oc was higher than the reference standard of the collegiate directory resolution no 12/2001, and in 60% of the samples from hospital hs, contamination by coliforms at 35oc was above the acceptable level. the samples were found to be within the standards for coagulase-positive staphylococci, salmonella sp., bacillus cereus and mesophilic bacteria. in hospitals ht and hp, contamination by molds and yeasts was above that permitted by standard regulation. the results of the analyses show that the contamination of the diets is related to the type of ingredients used and to excess handling. conclusion: the hospitals were not in accordance with good enteral nutrition preparation practices regulated by the collegiate directory resolution no 63/2000 and not suited to prepare this type of food.
Elabora o e análise sensorial de trufa isenta de lactose = Preparation and sensory analysis of a lactose-free chocolate truffle
Angélica Aparecida Maurício,Andressa Sanches Trentinalha
Acta Scientiarum : Health Sciences , 2010,
Abstract: Desenvolveu-se uma ‘trufa de chocolate’ à base de soja, similar à trufa tradicional; apta aos intolerantes à lactose. Realizaram-se duas análises sensoriais, sendo a primeira um teste triangular onde se avaliaram as diferen as sensoriais entre a trufa à base de soja e uma tradicional. Pela escala Hed nica de nove pontos realizou-se a análise sensorial da trufa à base de soja, para estabelecer o seu ‘status afetivo’. Os atributos avaliados foram: cor, aroma de chocolate, sabor amargo, do ura, maciez e aceita o global. Participaram das analises 143 indivíduos, sendo 43 do teste triangular e 100 do teste de aceita o. O resultado do teste triangular foi submetido à análise da tabela de resultados, segundo Meilgaard et al. (1987), com 0,1% de significancia e o do teste afetivo de aceita o, por percentual. Apenas 16 provadores n o souberam identificar a trufa diferente no teste triangular. No teste de aceita o, 89% dos indivíduos deram nota superior a seis pontos para o atributo maciez. Em rela o ao sabor amargo, 68% relataram gostar ligeiramente (seis) a gostar muitíssimo (nove). Na variável aceita o global, 84% dos indivíduos deram notas superiores a seis na escala. Certamente, 42% dos indivíduos certamente comprariam a trufa de soja e 39% provavelmente comprariam demonstrando um índice de aceita o de 81% dos consumidores. Conclui-se que o produto elaborado obteve boa aceita o. This study developed a soy-based chocolate truffle, similar to the traditional truffle, appropriate for lactose-intolerant people. Two sensory analyses were done; the first was a triangular test in which the sensory differences between the soy truffle and a traditional one were evaluated. The sensory analysis of the soy-based truffle was done using the nine-point Hedonic scale, in order to establish its ‘affective status’. The analyzed attributes were: color, chocolate aroma, bitter taste, sweetness, softness and overall acceptance. A total of 143 individuals participated in the analysis, with 43 in the triangular test and 100 in the acceptance test. The result of the triangular test was submitted to an analysis of the table of results, according to Meilgaard et al. (1987), with level of significance of 0.1% and the affective, and the acceptance test evaluated by percentage. Only 16 participants were not able to identify the different truffle in the triangular test. In the acceptance test, 89% of individuals gave a grade higher than six points in the softness attribute. Regarding bitter taste, 68% reported liking it slightly (six) to very much (nine). In the variable overall
Biscoito integral: fonte de fibra, isento de lactose e gordura trans. = Integral cookie: fiber source, free of lactose and trans fats.
Meire Ferrari de Castro,Angélica Aparecida Maurício
Agro@mbiente On-line , 2008,
Abstract: A demanda por produtos isentos de lactose, gordura trans e rico em fi bra é crescente no mercado alimentício. O presente estudo de natureza transversal, com coleta de dados primários, teve como objetivo desenvolver um tipo de biscoito rico em fibras, isento de lactose e livre de gorduras trans. Os biscoitos foram submetidos à avalia o sensorial com 144 consumidores, freqüentadores de uma panifi cadora de Maringá, Paraná, sendo 61% (n = 88) sexo femininoe 39% (n = 56) do sexo masculino, na faixa etária de 15 a 80 anos de idades. Para o teste de aceita o do produto, utilizou-se a escala hed nica de nove pontos (1 a 9) e a inten o de compra do produto com uma escala de cinco pontos. Participaram da pesquisa 144 pessoas que relataram 59% de aceita o de 8 a 9 pontos na escala hed nica. Somente 1% desgostaram, em diferentes níveis, dos biscoitos produzidos. Para a inten o de compra, 79% dos julgadores apresentaram-se propensos a compra do produto. Em 21% dos casos, os julgadores ou estariam em dúvida (15%) ou defi nitivamente n o comprariam o produto (6%). O produto final apresentou quantidades satisfatórias de fibras, ficando insento de lactose e gordura trans. = The demand for products free of lactose, trans fats and high in fiber is increasing in the food market. The present study of transverse nature, with primary data collect, aimed to develop a type of cookie rich in fibers, exempt of lactos, free from trans fats. The cookies were submitted to sensory evaluation with 144 consumers, who attend a bakery in Maringá of Paraná State - Brazil, 61% (n = 88) female and 39% (n = 56) male, aged 15-80 years ages. For the test of acceptance of the product, been used the hedonic scale of nine points (1 to 9), and the intention of purchase of the product with a scale of fivepoints. Hundred and forty four people have participated in the research that told as acceptance from 8 to 9 points in the scale of 59%. Only 1% disgusted et different levels cookie produced. For purchase intention, 79% of the evaluaters showed themselves willing to purchase. In 21% of cases, the evaluaters or would be in doubt (15%) or defi nitely would not buy the product (6%). The final product showed satisfactory amounts of fiber, being exempt from lactose and trans fat.
Verifica o das Boas Práticas de prepara o e análise microbiológica de dieta enteral em servi o de nutri o e dietética de hospital privado = Microbiological analysis of enteral formulation and verification of good preparation practices in private hospitals
Angélica Aparecida Maurício,Tania Maria de Souza Genta,Graciette Matioli
Acta Scientiarum : Health Sciences , 2005,
Abstract: As formula es enterais s o importantes para a recupera o de pacientes imunocomprometidos. S o compostas por macro e micronutrientes sendo portanto, excelente meio para o crescimento de microrganismos. A contamina o destas formula es pode ocorrer em diferentes etapas do processamento. A presente pesquisa teve por objetivo avaliar as condi es higiênico-sanitárias da dieta, bem como o percentual de conformidade das diferentes áreas envolvidas no processo de obten o da mesma, por meio das boas práticas. Os métodos utilizados foram análise microbiológica, baseada na Resolu o daDiretoria Colegiada (RDC) 12/01 e, para verifica o das boas práticas de prepara o, utilizou-se a RDC 63/00. Foi verificada uma contamina o por coliformes a 35oC acima do padr o e um índice de 61% de N o-conformidades na prepara o. As contagens de microrganismos, considerados n o patogênicos, mas indicadores de condi es higiênicosanitárias inadequadas, sugerem necessidades de maiores cuidados durante o processamento da nutri o enteral (NE) e adequa es nas boas práticas de produ o da mesma. Enteral formulations are important for the recovery of immunosupressed patients. They are composed by macro and micronutrients, constituting an excellent media for microorganism growth. Such diets’ contamination can occur at different stages of processing. This research aims to verify the microbiological quality of enteral diet in private hospital, the percentage of conformity tothe health norms in different areas of diet’s preparation and to isolate the higher risk stage. The methods applied were: microbiological analysis based in RDC Resolution 12久草在现在线中文字幕