Fortified Foods
Mostrando 1-9 de 9 artigos, teses e dissertações.
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1. Comparative analysis of vitamin A and iron content in food according to different food composition tables and nutritional evaluation software programs
The objective of this study was to analyze retinol equivalent and iron content in different food composition tables and nutritional evaluation software programs. A literature search was conduct to identify tables and software available in Brazil containing information about retinol equivalent and iron content that are currently used by nutritionists. Ten tab
Food Sci. Technol. Publicado em: 10/05/2013
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2. Consumo do trigo na alimentação brasileira e sua projeção na estratégia de fortificação de farinhas de trigo / Power consumption of wheat in Brazil and its projection in the strategy of fortification of wheat flour
Introdução: a anemia por deficiência de ferro configura-se como um problema epidemiológico da maior relevância. As consequências decorrentes dessa desnutrição acometem toda a população e os grupos materno/infantil são os mais atingidos pela deficiência marcial, sendo aqueles em que as consequências são mais visíveis e graves. Em 1992, o Brasil
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 31/10/2011
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3. Considerations on the food fortification policy in Brazil
Government health authorities approved, in December 2002, the ANVISA (National Sanitary Vigilance Agency) resolution number 344, making the addition of iron and folic acid to all wheat and maize flours industrialized in Brazil obligatory. After a brief review of iron deficiency, iron overload and folic acid deficiency several questions and remarks need to be
Revista Brasileira de Hematologia e Hemoterapia. Publicado em: 2011
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4. Prevalência de anemia em gestantes atendidas em uma maternidade social: antes e após a fortificação das farinhas com ferro / Prevalence of anemia in pregnant women attended in a social maternity: before and after iron fortification of flours
Introdução: a anemia ferropriva na gestação caracteriza-se como um importante problema de Saúde Pública. A partir de junho de 2004, o governo brasileiro tornou obrigatória a fortificação das farinhas com ferro, atendendo às recomendações internacionais e com intuito de minimizar a anemia na população em geral. Objetivo: estudar a prevalência d
Publicado em: 2009
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5. NOVAS ABORDAGENS ANALÍTICAS PARA A DETERMINAÇÃO DE CICLOFENIL POR FLUORIMETRIA APÓS DERIVAÇÃO FOTOQUÍMICA E PARA AS DETERMINAÇÕES VOLTAMÉTRICAS DE ESTROBILURINAS UTILIZANDO O ELETRODO DE MERCÚRIO E DE CD (II), CU (II) E PB (II) UTILIZANDO O ELETRODO DE FILME DE BISMUTO / NEW ANALYTICAL APPROACHES FOR SPECTROFLUORIMETRIC DETERMINATION OF CYCLOFENIL AFTER PHOTOCHEMISTRY DERIVATION AND FOR STROBILURIN VOLTAMMETRIC DETERMINATION USING MERCURY ELECTRODE AND CU (II) VOLTAMMETRIC DETERMINATION USING BISMUTH FILM ELECTRODE
In this work, analytical approaches for the selective determinations of cyclofenil, stroblilurins (azoxystrobin and dimoxystrobin) and Cu (II) have been developed. The determination of cyclofenil was made by taking advantage of their fluorescent photoderivative. In order to achieve maximum fluorescence (250/410), the best conditions for derivatization and fo
Publicado em: 2008
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6. Composition of carotenoids and anthocyanins from acerola : stability and antioxidant activity of anthocyaninc extracts from acerola and açai in model-systems. / Composição de carotenoides e antocianinas em acerola : estabilidade e atividade antioxidante em sistemas-modelo de extratos antocianicos de acerola e de açai.
Natural pigments, such as anthocyanins and carotenoids, are responsible for the colors found in foods, influencing its visual aspect, which is considered the main attribute for the acceptance and preference of a food product. At the same time, these pigments show important biological functions and actions, being considered human health promoters. The associa
Publicado em: 2006
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7. Extração de acido carminico e analise por cromatografia liquida de alta eficiencia
The preoccupation of consumers with the use of artificial coloring agents in foods has increased recently, as a result producers of foods products have looked for natural substitutes for these artificial coloring agents. Carmine from cochineal, the name given to the complex of aluminum and calcium with carminic acid ( 7 - b - D - glucopyranosyl - 9, 10 - dih
Publicado em: 1996
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8. Bacterial Populations in Complementary Foods and Drinking-water in Households with Children Aged 10-15 Months in Zanzibar, Tanzania
Bacteria were quantified in samples of drinking-water and in two porridges prepared for infant-feeding [fortified instant soy-rice porridge (SRP) and cooked porridge (Lishe bora, LB)] in 54 households. Bacterial numbers were measured again after the porridges had been held at room temperature for four hours (T4). Findings were benchmarked against bacterial n
International Centre for Diarrhoeal Disease Research.
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9. New medium for rapid screening and enumeration of Clostridium perfringens in foods.
A rapid and sensitive procedure for estimating low numbers of Clostridium perfringens has been investigated and compared to methods used currently in the food industry. The new liquid medium, RPM (rapid perfringens medium), was compared with sulfite-polymyxin-sulfadiazine agar and tryptose-sulfite-cycloserine agar in recovery studies with naturally contamina