http://biblioteca.universia.net/searchAutor.do?q=Oetterer,Marilia Resultados 1 - 6 de 6 de Oetterer,Marilia. (0,16 segundos) es http://biblioteca.universia.net/img/logotipo.jpg http://biblioteca.universia.net/ http://biblioteca.universia.net/ficha.do?id=641007 Studies were conducted to characterize the chestnut and its starch. Chemical composition of the chestnuts showed high level of starch. Moisture level in the raw nuts was around 50g/100g in wet basis and starch content, around 80g/100g in dry basis; other nut flour components were protein (5.58 g/100g), lipid (5.39 g/100g), crude fiber (2.34 g/100g) and ash (2.14 g/100g). Starch fraction was chemically characterized in order to identify the granule quality as compared with those of cassava and... Demiate,Ivo Mottin; Oetterer,Marília; Wosiacki,Gilvan http://biblioteca.universia.net/ficha.do?id=641480 Functional food presents specific physiological properties, supplies nutrients and can be naturally found in formulated food or added to it. Seafood plays an important role in human diet, representing the largest stock available of w-3 polyunsaturated fatty acids, especially eicosapentaenoic (EPA) and docosahexaenoic (DHA). Scientific researchers have intensified their studies on fatty acids due to their importance in preventing and/or curing diseases, especially cardiovascular and inflammato... Soccol,Marcilene C. Heidmann; Oetterer,Marília http://biblioteca.universia.net/ficha.do?id=641496 Fish production has increased in Brazil, mainly the fresh-water aquaculture. However, refrigerated fish presents a relatively short shelf-life (approximately 12 days). In view of the increasing demand for fresh products, there is the need of shelf-life lengthening through a combination of methods in order to minimally expose the product to adverse conditions. The use of the modified atmosphere packaging presents the following advantages: lengthening of the products' shelf-life by 50 to 400%, ... Soccol,Marcilene C. Heidmann; Oetterer,Marília http://biblioteca.universia.net/ficha.do?id=878851 Determinou-se a composição em aminoácidos de silagens químicas, biológicas e enzimáticas elaboradas com resíduos de sardinha. Entre os aminoácidos essenciais a leucina apresentou valores mais altos para todas as silagens, a saber, em g/100g de proteína, 8,31 (química); 8,33 (protease 1 semana); 8,42 (pepsina), e 8,06 (inóculo L. plantarum + melaço 2 semanas), seguida pela lisina 6,46; 6,50 6,45, e 9,01; a fenilalanina com 5,32; 5,35 e 5,25 e 5,18. Destaque especial para o aumento na concentra... MORALES-ULLOA,Doris Floridalma; OETTERER,Marília http://biblioteca.universia.net/ficha.do?id=593402 Anchovies are traditional fish preserves, prepared from fermented fish of the engraulidae family, mainly in European countries. In Brazil, sardines (Sardinella brasiliensis) are an alternative fish for preparing these types of preserves, provided that the preservation process results in a high quality product. In this research, sardines were prepared for preservation and physicochemical, microbiological and sensory analyses were carried out during the preservation process. Whole or eviscerate... Oetterer,Marília; Perujo,Sérgio Daniel; Gallo,Cláudio Rosa; Arruda,Lia Ferraz de; Borghesi,Ricardo; Cruz,Ana Maria Paschoal da http://biblioteca.universia.net/ficha.do?id=630166 Este trabalho avaliou a atuação dos Conselhos Municipais de Alimentação Escolar, criados para assessorar e fiscalizar o programa de alimentação escolar. Analisando-se informações obtidas entre setembro de 1997 e abril de 1998, em 1.378 municípios brasileiros, verificou-se que a atribuição principal dos Conselhos é a fiscalização da aplicação dos recursos destinados ao Programa Nacional de Alimentação Escolar (76,90% dos municípios), seguida pelo acompanhamento do Programa nas escolas (63,45%)... Pipitone,Maria Angélica Penatti; Ometto,Ana Maria Holland; Silva,Marina Vieira da; Sturion,Gilma Lucazechi; Furtuoso,Maria Cristina Ortiz; Oetterer,Marilia