Ilustração de publicações técnicas preparo e apresentação de quadros, figuras e estampas

Camargo, A. Pais de

doi:10.1590/s0006-87051948000100010

Cited by 3 publications

(3 citation statements)

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“…For morphological studies, 5 µm sections were colored by methods of hematoxilineeosine (Camargo, 1979),, Gomori trichrome (Behmer et al, 1976) methods and light green-orange-G fucsine acid (V.O.F.). For identification of polysaccharides and protein, through histochemical techniques, we utilized the methods of blue from toluidine (Gordon et al, 1973), alcian blue and yellow (Ravetto, 1964), Schiff periodic acid (PAS) (Hooghwinkel et al, 1975) and ninhydrinaSchiff (Yashuma et al, 1953).…”

Section: Methodsmentioning

confidence: 99%

Morphological and histochemical analysis of the antennal gland of Macrobrachium Potiuna (Muller, 1880) (Crustácea, Decapoda, Palaemonidae)

Moraes

Scaff

1998

Braz. arch. biol. technol.

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The objective of our study was to describe by histologic methods the structural organization of the antennal gland of M. potiuna as well as the location through histochemical methods of the neutral and sulfated polissacharides that exist in these regions. This study showed that the gland is composed of the a non-secretive tubular portion and a secretive portion which is formed by a cubic simple epithelium, sub-epithelium layer and cellular chains

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Section: Methodsmentioning

confidence: 99%

Morphological and histochemical analysis of the antennal gland of Macrobrachium Potiuna (Muller, 1880) (Crustácea, Decapoda, Palaemonidae)

Moraes

Scaff

1998

Braz. arch. biol. technol.

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“…To analyze the chemical composition of the cereal bars developed, the management instrument created by Camargo et al (2023), called technical preparation card, was used [20]. This instrument systematizes the ingredients used in preparations and based on nutritional composition tables, estimates the nutritional value of authorial recipes.…”

Section: Chemical Composition Analysismentioning

confidence: 99%

Development and Rapid Sensory Descriptive Characterization of Cereal Bars Made with Brazilian Licuri Nut (Syagrus coronata)

Sommo,

de Aguiar,

Raposo

et al. 2024

Foods

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Licuri (Syagrus coronata) is an oilseed fruit common in the Brazilian caatinga and cerrado biomes. This fruit has high socioeconomic importance in the regions where it grows, being incorporated into exported animal feed and also into gastronomic preparations. Cereal bars are ready-to-eat highly consumed products with increased demand, commonly made with cereals and oilseeds such as licuri. In this sense, the incorporation of licuri in cereal bars may increase its socioeconomic value and expand its potential use. Thus, the objective of the study was to analyze acceptance and describe the sensory characteristics of cereal bars incorporated with licuri nuts. This study was conducted in four stages: (1) development of samples; (2) chemical composition analysis; (3) sensory analysis; and (4) statistical analysis. Cereal bars with licuri presented proportionally lower carbohydrate and protein content as the incorporation of licuri nut increased. However, the dietary fiber content increased. Further, 122 untrained panelists participated in the analysis. The results showed that samples with all proportions of incorporation of licuri nuts were acceptable. Furthermore, the sensory descriptors related to the presence of licuri were positively associated with product acceptance. In this way, this study demonstrates yet another possibility for use of the fruit, increasing its socioeconomic potential.

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“…Após a padronização dos receituários, foram construídas as FTP que continham os seguintes dados: peso bruto (PB), peso líquido (PL), per capita bruto (PCB), per capita líquido (PCL), indicador de parte comestível (IPC), rendimento da preparação, indicador de conversão (IC), quantidade da porção (em gramas e em medidas caseiras) e número de porções, custo da preparação, custo da porção, valor nutricional da porção, modo de preparo e tempo de preparo (Domene, 2011;Camargo & Botelho, 2012;Silva & Oliveira, 2016a).…”

Section: Elaboração Das Fichas Técnicas De Preparounclassified

Construção de fichas técnicas de preparo para alimentação especial de indivíduos com fenilcetonúria

Santos

Pereira

Costa

et al. 2023

RSD

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O objetivo deste trabalho foi construir fichas técnicas de preparo (FTP) para preparações que atendam ao público com fenilcetonúria. Foram pesquisadas e desenvolvidas oito preparações contendo ingredientes com teor reduzido de fenilalanina (FAL), as quais foram: bolinho de arroz, torta de mandioca com espinafre, pão de batata baroa, mousse de maracujá, farofa de maçã, beijinho de abacaxi com batata doce, patê de batata inglesa e sequilhos de maracujá e coletadas informações sobre indicadores de parte comestível (IPC) e de conversão (IC), rendimento, porção, custo e valor nutricional, este com auxílio de tabelas de composição de alimentos. Pôde-se observar que na maioria dos preparos houve menor grau de desperdício durante o pré-preparo, exceto o mousse de maracujá (IPC=1,545). As receitas que ganharam e perderam peso durante o processo de preparo foram, respectivamente, o mousse de maracujá e o beijinho de abacaxi com batata doce (IC=3,315 e 0,577). No que concerne ao teor de FAL por porção, este variou de 1,01 mg a 8,36 mg, respectivos aos preparos de mousse de maracujá e torta de mandioca com espinafre. Assim, foi possível elaborar receitas diversas mesmo com a restrição devido ao teor de FAL encontrado em diversos alimentos. As FTP auxiliarão no controle e preparo das refeições para este público que apresenta uma dieta muito restritiva.

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Ilustração de publicações técnicas preparo e apresentação de quadros, figuras e estampas

Cited by 3 publications

References 0 publications

Morphological and histochemical analysis of the antennal gland of Macrobrachium Potiuna (Muller, 1880) (Crustácea, Decapoda, Palaemonidae)

Morphological and histochemical analysis of the antennal gland of Macrobrachium Potiuna (Muller, 1880) (Crustácea, Decapoda, Palaemonidae)

Development and Rapid Sensory Descriptive Characterization of Cereal Bars Made with Brazilian Licuri Nut (Syagrus coronata)

Construção de fichas técnicas de preparo para alimentação especial de indivíduos com fenilcetonúria

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