Apresentação de Pôster
Type:
Apresentação de pôster
Category:
Sessão
Place:
Expo D. Pedro
Date and time:
20:30 to 21:30 on 11/10/2019
Share your questions or ideas about this activity!
Papers
1
ARE SOCIAL MEDIA DATA ADEQUATE TO UNDERSTAND CONSUMERS PERCEPTION? A CASE STUDY WITH EGGS USING TWITTER®
2
SENSORY DESCRIPTION OF THE OLFACTIVE NOTES RESPONSIBLE FOR THE GLOBAL AROMA OF AROMATIC RICE
3
SENSORIAL EVALUATION OF HARD CANDY ADDED OF “ORA-PRO-NOBIS” (PERESKIA ACULEATA MILLER)
4
¿QUÉ CARACTERÍSTICAS INFLUYEN EN LA ACEPTABILIDAD DEL CHOCOLATE EN LOS CONSUMIDORES CHILENOS?
5
CONSUMO DE FRUTAS E HORTALIÇAS POR IDOSOS NA CIDADE DE VALENÇA,RIO DE JANEIRO,BRASIL
6
USE OF STRAWBERRY AND VANILLA FLAVORS IN YOGURT FOR SUGAR REDUCTION
7
COMPARISON OF THE PATTERN OF THE BRAIN ELECTRICAL ACTIVITY DURING THE TASTING OF DIFFERENT SWEETENERS USING ADAPTIVE GABOR COEFFICIENTS
8
Efeito do método de preparo de bebida quente de café arábica (Coffea arabica) na percepção sensorial
9
CENTESIMAL COMPOSITION AND SENSORY CHARACTERIZATION OF CACAU RAVIOLI WITH SWINE COAST FILLING IN CHOCOLATE SAUCE 55%
10
ACEITABILIDADE DE SNACKS À BASE DE MILHO E BERINJELA
11
SENSORY EVALUATION OF FERMENTED SAUSAGE WITH PANTANAL ALLIGATOR (Caiman yacare) MEAT USING THE TEMPORAL CHECK-ALL-THAT-APPLY (TCATA) METHOD
12
PERCEPTION OF FUNCTIONAL FOODS BY ADULTS: BENEFIT, NEED, SAFETY AND TRUST
13
DESENVOLVIMENTO DE COXINHA PRÉ-PRONTA DE BATATA DOCE COM RECHEIO DE QUEIJO TIPO COALHO
14
PAIRING FOOD AND FLAVORS WITH BEER IN SOCIAL MEDIA
15
MULTIVARIATE ANALYSIS OF THE SENSORY AND PHYSICAL PARAMETERS OF DIFFERENT GENOTYPES OF CASHEW APPLE
16
RELATIONSHIP BETWEEN ASTRINGENCY PERCEPTIONS AND PHENOLIC COMPOUNDS IN CASHEW APPLES BY CHEMOMETRIC ANALYSIS
17
“CAN THE ADDITION OF PINK PEPPER EXTRACT MODIFY THE DYNAMIC SENSORY PROFILE OF CHICKEN BURGER?”
18
Análise do perfil dos consumidores de Produtos Minimamente Processados (PMP) na cidade de Piracicaba - SP
19
DESENVOLVIMENTO DE SALSICHA TIPO HOT DOG COM TEOR DE SÓDIO REDUZIDO E AVALIAÇÃO DA ACEITAÇÃO SENSORIAL
20
AVALIAÇÃO SENSORIAL DE DOCE TIPO BEIJINHO DE BAGAÇO DE BETERRABA COM CASCA DE ABACAXI
21
DEVELOPMENT AND SENSORY ANALYSIS OF CUPCAKES WITHOUT ADDED SUGAR
22
ACCEPTANCE EVALUATION OF POUND CAKES MADE WITH HYDRATED CHIA (Salvia hispanica L.) AS FAT REPLACER
23
JELLY OF CHIA AND GRAPE RESIDUE FROM WINE PRODUCTION IN THE REGION OF THE SAN FRANCISCO SUBMEDIA
24
QUALITY INDEX METHOD (QIM) SCHEME FOR WHOLE TILAPIAS (OREOCHROMIS NILOTICUS) STORED IN ICE
25
SENSORY ANALYSIS OF PEPPERONI SAUSAGES ADDED FROM OREGANO AND BASIL EXTRACT
26
SENSORY EVALUATION OF FROZEN YOGURT WITH ADDITION OF PROBIOTICS
27
A METHODOLOGY OF IMAGES CLASSIFICATION USING PRINCIPAL COMPONENT ANALYSIS AND HIERARCHICAL CLUSTERING
28
SENSORY EVALUATION OF GREEK YOGURT WITH CAJA JELLY (Spondia Mombin L.) ENRICHED WITH APICULTURAL POLLEN
29
STUDY OF SENSORY CHARACTERISTICS OF DARK CHOCOLATES PRODUCED WITH BLENDS OF SUB-FERMENTED AND COMPLETELY FERMENTED COCOA BEANS
30
CARACTERIZAÇÃO SENSORIAL DE MÉIS DE DIFERENTES ORIGENS BOTÂNICAS
31
SENSORY DESCRIPTION AND ACCEPTANCE OF GLUTEN-FREE BREADS WITH AVOCADO SEED FLOUR
32
USING THE EMERGING TECHNIQUE OF PREFERRED ATRIBUTE ELICITATION (PAE) ON THE SENSORY CHARACTERIZATION OF EMULSIFIED MEAT PRODUCTWITH BANANA GREEN BIOMASS AS FAT REPLACER
33
Aceitabilidade sensorial de muffin com adição de farinha da casca de jabuticaba
34
Structure, content and collective anchorage of social representations: Disclosing the imaginary around wines from traditional and non-traditional wine countries
35
IS THE CONSUMER SENSORY PROFILE OF BEEF BURGER IMPROVED BY INCORPORATION OF AGARICUS BISPORUS? A STUDY FROM THE MENTAL REPRESENTATION
36
INFLUENCE OF MARINATION TECHNIQUES ON TEXTURE OF CHICKEN DRUMSTICKS
37
IMPACT OF A FOOD WASTE INTERVENTION IN A FOOD AND NUTRITION UNIT IN FORTALEZA, CEARÁ
38
CONSUMER’S ASSOCIATIONS WITH SUGAR: THE EFFECT OF FRONT-OF-PACK NUTRITION LABELLING
39
ACEITAÇÃO E POTENCIAL ANTIOXIDANTE DE ABACAXI DESIDRATADO SUBMETIDO A DIFERENTES TRATAMENTOS
40
SENSORY ANALYSIS OF ICE CREAM WITH CAMU-CAMU PULP: A PROPOSAL TO USE THE AMAZONIAN FRUIT FOR THE CONSUMER MARKET
41
SENSORY ACCEPTANCE OF A FRESCAL CHEESE OF OVINE MILK WITH INULIN
42
INTRODUÇÃO E ANÁLISE SENSORIAL DE MINIMAMENTE PROCESSADO DE HORTALIÇAS DO TIPO FOLHOSAS PARA AGREGAÇÃO DE VALOR DOS AGRICULTORES FAMILIARES DA VILA DE AREIA BRANCA
43
SENSORY EVALUATION AND PURCHASE INTENTION ANALYSIS OF GREEK YOGURT WITH YELLOW MOMBIN (Spondias mombin L.) MARMALADE
44
DYNAMIC PROFILE OF NaCl-REDUCED BEEF BURGER: A STUDY USING TEMPORAL CHECK-ALL-THAT-APLLY (TCATA)
45
QUALITY ASSESSMENT OF MATRINXÃ (BRYCON CEPHALUS) – USE OF QIM SCHEME AND CONSUMER PERCEPTIONS
46
IMPLANTAÇÃO DE UM PLANO DE GERENCIAMENTO DE RESÍDUOS SÓLIDOS EM UMA UNIDADE DE ALIMENTAÇÃO E NUTRIÇÃO - RESTAURANTE INDUSTRIAL
47
SENSORY STABILITY OF YELLOW MELON COATED WITH EDIBLE FILMS OF BIOPOLYMER AND ESSENTIAL OILS
48
DOCE DE LEITE PASTOSO ADICIONADO DE POLPA DE ABRICÓ: AVALIAÇÃO MICROBIOLÓGICA E SENSORIAL
49
SENSORY EVALUATION OF CHOCOLATE AND CUPULATE CEREAL PANNED CONFECTIONERY
50
DO CONSUMERS PREFER A HEALTHIER VERSION OF FOOD?: PROFILE AND EATING HABITS OF CHOCOLATE, MILK COFFEE, POTATO CHIPS AND YOGURT
51
ACEITABILIDADE DA ADIÇÃO DE ÓLEO DE TUCUMÃ EM DIFERENTES FORMULAÇÕES DE MAIONESE
52
ACEITABILIDADE DE CONSERVAS ELABORADAS COM TILÁPIA E MOLHO PESTO
53
SUGAR REDUCTION IN BISCUITS WITHOUT SWEETENER REPLACEMENT BALANCED BY AROMA INCREASE
54
WHITE STRIPING EFFECTS ON CONSUMERS’ PURCHASE INTENT UNDER BLIND AND INFORMED CONDITIONS
55
INTERNAL PREFERENCE MAPPING BASED ON THE ACCEPTANCE BY CONSUMERS AND CHEFS AS STRATEGY FOR MINI TOMATO BREEDING
56
AVALIAÇÃO SENSORIAL POR MÉTODO DESCRITIVO DE CERVEJA ARTESANAL COM CASCA DO GUARANÁ (Paullinia cupana)
57
Contaminação Física em Farinha de Trigo - Levantamento de reclamações de consumidores em canal eletrônico
58
DESPERDÍCIO DE CAFÉ EM UMA UNIDADE DE ALIMENTAÇÃO E NUTRIÇÃO (UAN) HOSPITALAR.
59
THE QUICKER THE BETTER: A COMPARISON OF FRONT-OF-PACK NUTRITION LABELLING SCHEMES BASED ON RESPONSE TIMES
60
CARACTERIZAÇÃO SENSORIAL DE BISCOITO TIPO COOKIE ELABORADO COM FARINHA DE BERINJELA (Solanum melongena L.)
61
Desenvolvimento e Análise Sensorial de Bebida de Inhame e Morango
62
DESENVOLVIMENTO DE BISCOITO DE CHOCOLATE SEM GLÚTEN ADICIONADOS DE FARINHA DE AMARANTO
63
EXPECTATIVA E CONFIRMAÇÃO DE ATRIBUTOS SENSORIAIS E NÃO SENSORIAIS DE BISCOITO TIPO COOKIE UTILIZANDO A METODOLOGIA CHECK-ALL-THAT-APPLY
64
DEVELOPMENT AND VALIDATION OF AN EMOJI SPECIFIC-LIST FOR CHILDREN EMOTIONAL EVALUATION OF PROBIOTIC FERMENTED MILK
65
ComDim for multi-block data analysis of Brazilian coffees: Identification of metabolites and application to the interpretation of the near infrared and 1H NMR spectral data, quality parameters and sensory properties
66
PREDICTING SENSORY RESPONSES OF BANANAS BY SMARTPHONE IMAGE BASED MODELS
67
MICROBIOLOGICAL AND SENSORY EVALUATION OF SIRIGUELA EXTRACT ADDED FISH PATE (Spondias purpúrea l.)
68
¿QUÉ OPINAN LOS ADULTOS MAYORES CHILENOS CUANDO PIENSAN EN EL CONCEPTO “POSTRE”?
69
Os consumidores estão dispostos a pagar um produto processado por tecnologias não convencionais? A bebida achocolatada processada por plasma frio como exemplo.
70
Preferred Attribute Elicitation (PAE) method compared to descriptive analysis: a study using probiotic yogurt sweetened with xylitol and/or prebiotic components
71
AVALIAÇÃO SENSORIAL DE CONCENTRADO PROTEICO DE PESCADO ELABORADO COM APARAS DA FILETAGEM DE PEIXE NATIVO
72
INFLUÊNCIA DA INFORMAÇÃO NA ACEITAÇÃO DE DOCE TIPO BRIGADEIRO A BASE DE BIOMASSA DE BANANA VERDE ACRESCIDO DE OKARA
73
TEMPORAL TRENDS ANALYSIS ON DIET AND LIFESTYLE DISCOURSE OF TWITTER USERS: INSIGHTS OF PLANT-BASED DIET AND VEGANISM
74
Extra virgin olive oil addition in ice cream: The effects on the sensory properties
75
ANALYSIS OF THE ADDITION OF PITAYA (Hylocereus costaricensis) AND TAPEREBÁ (Spondias mombin L.) PULP ON SENSORY ATTRIBUTES OF LIQUORS
76
CONSUMER ATTITUDE TOWARDS THE USE OF EDIBLE COATING TO THE CONSERVATION OF LAMB MEAT
77
PESQUISA DE SATISFAÇÃO COMO FORMA DE APRIMORAR O ATENDIMENTO AO CLIENTE EM UMA UNIDADE DE ALIMENTAÇÃO E NUTRIÇÃO
78
CARACTERIZAÇÃO DO AMIDO DE FRUTA-PÃO E USO COMO REVESTIMENTO EM GOIABAS
79
Choosing the Best Sugar Concentration in Vegan Chocolate Ice Cream
80
Drivers of Liking of Minas Frescal cheese manufactured by ohmic heating: Performance of Machine Learning Methods
81
TAMBAQUIS SUBMETIDOS A ESTRESSE PRÉ-ABATE APRESENTAM FILÉS MAIS ESCUROS
82
Avaliação do armazenamento de produtos lácteos comercializados em supermercados de Cascavel-CE
83
SENSORY AND CHEMICAL QUALITY OF PEDUNCLES FROM NEW CASHEW CLONES FOR FRESH CONSUMPTION
84
AVALIAÇÃO SENSORIAL DE FORMULAÇÕES VEGANAS DE PÃES DE POLVILHO PRODUZIDOS COM ALIMENTOS REGIONAIS
85
Front-of-package nutritional labeling: consumers’ understanding and preference
86
PRODUCTION OF BREADS NUTRITIONALLY ENRICHED WITH RESIDUE FLOUR FROM CASSAVA PROCESSING
87
What matters most: sensory attributes or nutrition claims? – a case study with functional pasta
88
CONSUMER EXPECTATION AND SENSORY ACCEPTANCE IN GOAT COALHO CHEESE WITH DIFFERENT ALCOHOLIC BEVERAGES
89
SENSO EXCEL: A TOOL IN EXCEL-VBA FOR SENSORY FOOD ANALYSIS
90
Is there any effect of the familiarity on consumer´s sensory profiling? A case of Coalho cheese in different Brazilian regions using Preferred Attribute Elicitation (PAE) Method
91
EFFECT OF BIOFILMS ADDED BY ESSENTIAL OILS ON FORMOSA PAPAYA SENSORY STABILITY
92
EFECTO DEL TOSTADO DE MALTAS EN PROPIEDADES FISICOQUÍMICAS Y SENSORIALES DE CERVEZAS DE MAÍZ ROJO Y CEBADA.
93
EXPLORING BRAZILIAN CONSUMERS’ BEHAVIOR ON DIFFERENT COMMERCIAL COFFEE PRESENTATIONS: A HARD LADDERING INTERVIEW APPROACH
94
ANÁLISE SENSORIAL DE PÃES SEM GLÚTEN AVALIANDO O EFEITO DE ADITIVOS E COADJUVANTE
95
RESISTÊNCIAS DE CEPAS BACTERIANAS ISOLADAS DE MOLUSCOS E MARISCOS COMERCIALIZADOS EM FEIRAS LIVRES EM SÃO LUIS - MA
96
Fate of monensin during the making process of Minas Frescal cheese
97
MICROBIOLOGICAL QUALITY AND IN VIVO TOXICITY OF KOMBUCHA BASED ON NON-CONVENTIONAL EDIBLE PLANTS (PANC)
98
AVALIAÇÃO DA PRODUÇÃO DE BIOFILME E DE SUBSTÂNCIAS ANTIMICROBIANAS POR ENTEROBACTÉRIAS ISOLADAS DE PRODUTOS LÁCTEOS
99
EDIBLE COATING CONTAINING CARVACROL FOR POSTHARVEST MICROBIOLOGICAL CONSERVATION OF TOMATO
100
QUALIDADE MICROBIOLÓGICA DE PRODUTOS ARTESANAIS À BASE DE CHOCOLATE E SENSIBILIDADE ANTIMICROBIANA DAS CEPAS ISOLADAS
101
REFEIÇÃO ESCOLAR: ESTUDO DE CASO EM ESCOLA PÚBLICA DE TEMPO INTEGRAL
102
Evaluation of ultraviolet radiation (UV-C) and high hydrostatic pressure (HHP) on total bacterial count in minas frescal cheese
103
CONTAGEM DE MICRORGANISMOS PROBIÓTICOS EM LEITES FERMENTADOS ZERO LACTOSE COM AÇAÍ
104
Qualidade microbiológica da granola comercializada a granel na região de São Roque-SP
105
OREGANO ESSENTIAL OIL ON Salmonella Heidelberg IN CHICKEN MEAT
106
TOTAL PHENOLIC CONTENT IN ONION BULBS SUBMITTED TO FOLIAR APPLICATIONS OF LITHOTHAMNIUM sp.
107
AVALIAÇÃO DA COMPOSIÇÃO CORPORAL E DA CONVERSÃO ALIMENTAR EM RATOS WISTAR COM SUPLEMENTAÇÃO DE KOMBUCHA E FARINHA DE BANANA VERDE
108
DETERMINATION OF THE GROWTH AND SPORULATION OF ALICYCLOBACILLUS ACIDOTERRESTRIS IN THE CULTURE MEDIUM AND INDUSTRIALIZED ORANGE JUICE
109
INFLUENCE OF THE pH AND CONCENTRATION OF SODIUM HYPOCHLORITE ON Clostridium difficile SPORES
110
Avaliação das condições higiênico-sanitárias de restaurantes comerciais no município de Sete Lagoas, MG
111
OXIDATIVE STABILITY OF BRAZILIAN NUTS PACKAGED IN TPS/PBAT FILMS FUNCTIONALIZED WITH PINHÃO EXTRACT
112
ANÁLISE DA QUALIDADE MICROBIOLÓGICA DA CARNE BOVINA INTEIRA E MOÍDA (CORTE ACÉM) COMERCIALIZADA NO MUNICIPIO DE NITEROÍ – RJ
113
ALKALOIDS FROM JUÁ-AÇU (Solanum oocarpum Sendt.) AS AN EFFECTIVE ALTERNATIVE TO CONTROLING ROS PRODUCTION IN INSULIN PRODUCING CELLS
114
ACUTE INGESTION OF TEA GINGER AND CINNAMON DOES NOT AFFECT ENERGY METABOLISM
115
HYPOGLYCEMIC ACTIVITY AND BIOACCESSIBILITY OF PHENOLIC COMPOUNDS OF YACON SYRUP
116
Inativação termoquímica de Listeria monocytogenes por cinamaldeído
117
AVALIAÇÃO MICROBIOLÓGICA DE CARNE DE MEXILHÃO (Perna perna) COMERCIALIZADAS EM FEIRAS LIVRES NAS CIDADES DE BELÉM E CASTANHAL, PARÁ
118
AVALIAÇÃO DA QUALIDADE MICROBIOLÓGICA DE QUEIJOS MINAS FRESCAL ARTESANAIS E INDUSTRIALIZADOS
119
Passion-fruit (Passiflora edulis sp.) bagasse extract treatment delays prostate cancer progression in TRAMP mice
120
EFFECT OF Araucaria angustifolia EXTRACT ON THE in vivo α-AMYLASE AND ACETHYLCOLINESTERASE AND BUTYRYLCHOLINESTERASE in vitro ACTIVITY
121
Antiglycation and antioxidant activities of Eugenia pyriformis leaves and fruits and identification of their bioactive compounds
122
TARIN, THE LECTIN FROM TARO, A NOVEL FOOD ADDITIVE THAT BOOSTS THE IMMUNOLOGICAL SYSTEM
123
PERCEPÇÃO AOS RISCOS A SAÚDE RECORRENTE AO MAL HÁBITO ALIMENTAR DE ALUNOS DA ESCOLA DR. ULYSSES GUIMARÃES
124
EFFECTS OF THE FERMENTATION OF BYPRODUCTS OF THE PROCESSING OF TROPICAL FRUITS ON THE POPULATION OF LACTIC BACTERIA AND ENTEROBACTERIA IN HUMAN FECAL MICROBIOTA.
125
ANTAGONISM OF LACTIC ACID BACTERIA AGAINST Staphylococcus aureus AND Salmonella sp IN MILK MIXTURES AND WATER SOLUBLE SOYBEAN EXTRACT
126
A search for a possible candidate for the treatment of neurodegenerative diseases through the evaluation of blueberry extract (Vaccinum spp.) In view of the damage caused by the Aβ peptide.
127
Enterotoxigenic potential of Staphylococcus aureus isolated from milk cows.
128
CARACTERIZAÇÃO E ANÁLISE SENSORIAL, DE FARINHA DE OKARA: UMA PROPOSTA PARA FORTIFICAÇÃO NUTRICIONAL A BAIXO CUSTO
129
ABILITY OF Saccharomyces cerevisiae TO REDUCE AFLATOXIN M1 IN MINAS FRESCAL CHEESE AND EVALUATION OF BINDING BY SCANNING ELECTRON MICROSCOPY
130
Desenvolvimento de uma cápsula contendo farinha de Castanha-do-Brasil como fonte de selênio suplementar.
131
EFFECTS OF ENCAPSULATION ON THE VIABILITY OF PROBIOTIC BACTERIA DURING THERMAL BEHAVIOR TESTS
132
In vitro bioaccessibility of bioactive amines from Annona crassiflora pulp
133
Evaluation of the behavior of lactic acid bacteria with probiotic potential in tropical fruit and vegetable beverage
134
Perfil de Ácidos Graxos em Andiroba
135
EFFECTS OF GRAPE POMACE EXTRACTS IN HEPATIC STEATOSIS
136
AVALIAÇÃO DO USO DO BAGAÇO DE CANA E DA PROTEÍNA DE SOJA TEXTURIZADA COMO MEIOS DE CULTURA PARA BACTÉRIAS ISOLADAS DE ALIMENTOS
137
Effects of mulberry (Morus nigra L.) leaf extract on dyslipidemia and insulin resistance in LDLr -/- mice
138
CO-OCCURRENCE OF MYCOTOXINS IN FOOD PRODUCTS CONSUMED BY LACTATING WOMEN FROM PIRASSUNUNGA/SP
139
SISTEMAS DE CULTIVO UTILIZADOS POR AGRICULTORES FAMILIARES DO ESTADO DO RIO DE JANEIRO
140
AVALIAÇÃO DA QUALIDADE MICROBIOLÓGICA DE CARNE BOVINA MOÍDA COMERCIALIZADA EM CUIABÁ-MT
141
BIOSANITIZAÇÃO DE OVOS PARA O CONTROLE DE Salmonella Typhimurium COMO ALTERNATIVA À APLICAÇÃO DE CLORO
142
Postprandial glycemia in healthy subjects: Is there an adequate probiotic dairy matrix ?
143
FUNCTIONAL AND MICROBIOLOGICAL QUALITY OF A NEW GOAT WHEY AND ORANGE JUICE MILK BEVERAGE
144
Aqueous extract of Brazilian berry (Myrciariajaboticaba) peel attenuates TNBSinduced colitis in rats
145
CARACTERIZAÇÃO DA QUALIDADE MICROBIOLÓGICA DE LEITE CRU COMERCIALIZADO INFORMALMENTE NA CIDADE DE MURICI, ALAGOAS.
146
FERMENTED YELLOW MOMBIM JUICE USING Lactobacillus acidophilus NRRL-4495: IMPACT ON VIABILITY AND BIOACTIVITY
147
THE GOJI BERRY EXTRACT CAUSES OXIDATIVE DAMAGE AFFECTING BALANCE IN FEMALE RATS
148
Quantificação de compostos fenólicos em iogurtes com murici e buriti
149
PRODUCTIVE BACKYARDS PROGRAM: SPACE TO WARRANT FOOD AND NUTRITION SECURITY
150
EFFECT OF BLUEBERRY (Vaccinium spp.) POLYPHENOLS OBTAINED USING A NATURAL DEEP EUTECTIC SOLVENT (NADES) IN A RAT MODEL OF GASTRIC ULCER: REMARKABLE ROLE FOR ANTHOCYANINS
151
MYORELAXANT ACTIVITY OF EXTRACT OF AÇAI (EUTERPE OLERACEA MART.) STONE IN RATS
152
INFLUENCE OF WHEY AND CASEIN IN BIOFILM FORMATIONS OF Bacillus sporothermodurans ON STAINLESS STEEL
153
FEASIBILITY OF TRADE PROBIOTICS IN RESPECT OF SIMULATED GASTROINTESTINAL CONDITIONS
154
IMPACT OF LARANJINHA DE PACU SUPPLEMENTATION ON THE METABOLISM OF OBESITY-INDUCED RATS BY HIGH FAT DIET
155
Efeitos da planta aquática Pistia stratoites utilizada como planta alimentar não convencional (PANCs) em Caenohabditis elegans.
156
CARACTERIZAÇÃO MICROBIOLÓGICA DE BOMBOM COMERCIALIZADO EM CUIABÁ - MT
157
QUALIDADE MICROBIOLÓGICA DE ALFACE ROMANA E COUVE MANTEIGA CULTIVADAS EM SISTEMA MANDALA
158
Investigation of Adhesion and Invasion Capacity of Streptococcus agalactiae, isolated from milk cows, in host cells
159
QUALIDADE MICROBIOLÓGICA DO SEMAPROCHILODUS INSIGNIS (JARDINE, 1841) COMERCIALIZADO NAS FEIRAS DA CIDADE DE MANAUS
160
AVALIAÇÃO FITOQUÍMICA DE EXTRATOS DE CASCA DA UVA SHIRAZ (VITIS VINIFERA L.) ORIUNDA DE RESÍDUO DA VITIVINICULTURA DO VALE DO SÃO FRANCISCO
161
A QUANTIDADE DE EXTRATO DE BILE MODULA A HIDRÓLISE DE ÉSTERES DE CAROTENOIDES DURANTE A DIGESTÃO IN VITRO
162
A IMPORTÂNCIA DAS FEIRAS DA AGRICULTURA FAMILIAR CONTRA O DESPERDÍCIO DE FRUTAS E HORTALIÇAS NA CIDADE DE JATAÍ
163
BRAZILIAN BERRY EXTRACT AND HIGH-FAT DIET EFFECTS ON PROLIFERATIVE AND INOS RESPONSES IN THE VENTRAL PROSTATE ADENOCARCINOMA IN TRANSGENIC MICE (TRAMP)
164
Chalky bread: sensitivity of Hyphopichia burtonii to preservatives in different pH
165
Use of NADES for the extraction of phenolic compounds from sunflower meal
166
Eriocitrin-hesperidin supplement in the treatment of hyperglycemia: a double-blind, randomized controlled trial
167
CURCUMIN-BASED HYDROPHILIC COLORANTS USE IN BARKED MERINGUES
168
DETERMINATION OF PESTICIDES IN WHOLE WHEAT FLOURS: A GROWING WORLD CONCERN
169
Cytotoxicity anticancer potential of persimmon (Diospyros kaki L. cv. Rama Forte) autoclaved extract non-fermented and fermented with Saccharomyces boulardii
170
RAW GOAT’S MILK CHEESE: ADJUSTMENT AND EVALUATION OF THE GROWTH OF LACTIC ACID BACTERIA
171
ANTIBIOTIC RESISTANCE OF CRONOBACTER SAKAZAKII ISOLATED FROM POWDERED INFANT CEREALS
172
IMPLEMENTAÇÃO DE MÉTODO ANALÍTICO DE DETERMINAÇÃO DE HIDROCARBONETOS SATURADOS E AROMÁTICOS DE ÓLEO MINERAL EM MATERIAL CELULÓSICO PARA EMBALAGEM DE ALIMENTOS
173
QUALIDADE MICROBIOLÓGICA DOS ALIMENTOS EM RESTAURANTES DO TIPO SELF-SERVICE DA REGIÃO SUL FLUMINENSE DO ESTADO DO RIO DE JANEIRO
174
Avaliação de indicadores de estresse oxidativo em fígado materno, fígado fetal no diabetes mellitus gestacional de ratos tratados com cogumelos.
175
Qualidade microbiológica de alimentos comercializados por ambulantes
176
Enterobacteriaceae in raw goat milk: isolation and characterization
177
SELECTED UNDERUTILIZED EDIBLE GREEN LEAVES: INHIBITION EFFECT ON THE FORMATION OF COLORECTAL CANCER RELATED COMPOUNDS AND ANTIMICROBIAL ACTIVITY
178
SURVIVAL KINETICS OF LISTERIA MONOCYTOGENES AS POST FERMENTATION CONTAMINANT IN PROBIOTIC FERMENTED MILK USING OHMIC HEATING
179
EFFECT OF SYNBIOTIC ICE CREAM SUPPLEMENTATION ON IMMUNE RESPONSE, GENERAL HEALTH, SLEEPINESS AND MOOD OF MILITARY IN FIELD TRAINING
180
EVALUATION OF INTRAUTERIAL FETAL DEVELOPMENT IN MATERNAL EXPOSURE TO Lentinula edodes
181
HUMAN SERUM ALBUMIN-POLYPHENOL COMPLEX FORMATION: EFFECT OF THE BIOACTIVE CHEMICAL STRUCTURE ON THE KINETIC AND THERMODYNAMIC PARAMETERS OF THE INTERACTIONS
182
ESTUDO DA CONCENTRAÇÃO INIBITÓRIA MÍNIMA E SINERGISMO DE ÓLEOS ESSENCIAIS E VEGETAIS FRENTE A Escherichia coli, Salmonella spp., Listeria innocua E Staphylococcus aureus.
183
MINERALS IN BIOFORTIFIED WHEAT BRAN CEREAL
184
Avaliação Higiênico Sanitária de produtos artesanais derivados do milho
185
AVALIAÇÃO DA CAPACIDADE DE REDUÇÃO DE DESOXINIVALENOL PELO PROCESSO DE LIMPEZA DE TRIGO EM GRÃOS EM MESA DENSIMÉTRICA
186
ACTION OF ELECTROLYZED WATER AGAINST CHEESE AND BREAD SPOILAGE FUNGI
187
ANTIMICROBIAL ACTIVITY OF FERMENTED KEFIR WITH A BYPRODUCTION OF GRAPE FRUIT TO Alicyclobacillus acidoterrestris
188
Dehydrated salted meat with reduced sodium chloride and calcium chloride as a substitute
189
VERIFICAÇÃO DA TEMPERATURA DE ALIMENTOS ARMAZENADOS UTILIZANDO A CADEIA DO FRIO
190
Acceptability of functional products for the offering strategy of probiotics and prebiotics in institutionalized elderly nutrition
191
Beneficial effects of consumption of nopal juice (Opuntia ficus-indica) treated with ultrasound on intestinal health in dyslipidaemic Wistar rats
192
ISOLATED BACTERIA OF MINIMALLY PROCESSED LETTUCE COMMERCIALIZED IN NITERÓI, RJ: PROFILE OF RESISTANCE TO ANTIBIOTICS AND SODIUM HYPOCHLORITE
193
CASE STUDIES OF SPOILAGE IN SOFT-DRINKS
194
CARACTERIZAÇÃO DE GENES CODIFICADORES DE ENTEROTOXINAS E RESISTÊNCIA A SANITIZANTES EM Staphylococcus aureus ISOLADOS DE LEITE DE VACA COM MASTITE SUBCLÍNICA
195
JATOBÁ-DO-CERRADO: BIOACTIVE COMPOUNDS IN THE FARINACEOUS PULP
196
INGESTÃO DO SUCO DE JENIPAPO (GENIPA AMERICANA L.) E SEU EFEITO NO METABOLOMA URINÁRIO HUMANO
197
MODIFIED MILK FAT TO PROTECT AND VEHICLE PROBIOTIC MICROORGANISM
198
SURVIVAL OF ENCAPSULATED Lactobacillus acidophilus LA-05 IN ALGINATE-CHITOSAN MICROPARTICLE DURING STORAGE AND EXPOSURE TO SIMULATED GASTROINTESTINAL CONDITIONS IN MILKS
199
ANÁLISE MICROBIOLÓGICA DE CARNE MOÍDA NOS AÇOUGUES DA CIDADE DE CASTANHAL-PA
200
Detecção de Staphylococcus coagulase positivo em peixes salgados e secos.
201
AVALIAÇÃO DA ROTULAGEM DE BEBIDAS COM ALEGAÇÃO DE “RICOS EM PROTEÍNAS”
202
REDUCING MICROBIAL LOAD IN ‘‘COALHO’’ CHEESE BY ACTIVATION OF THE LACTOPEROXIDASE SYSTEM IN MILK
203
Viabilidade celular de probióticos adicionados à barras de cereais
204
AVALIAÇÃO DA NANOTOXICIDADE DE CURCUMINA EM Drosophila melanogaster
205
ISOLAMENTO E ANÁLISE DE MICRO-ORGANISMOS EM PROCESSOS CERVEJEIROS COMPARANDO-SE METODOLOGIA CONVENCIONAL E PETRIFILM BAL
206
ARTISANAL ICE CREAM WITH BRAZILIAN EXTRA VIRGIN OLIVE OIL: CONSUMER ACCEPTANCE
207
AVALIAÇÃO ANTIMICROBIANA DE EXTRATOS DE FRUTOS DE JENIPAPO E APLICAÇÃO EM FILMES BIODEGRADÁVEIS
208
ENHANCED VASODILATORY POTENCY OF WHEY-DERIVED PEPTIDES GENERATED BY SIMULATED GASTROINTESTINAL DIGESTION
209
Stevia rebaudiana steams: chemical composition by UHPLC-MS/MS-Qtof and bioactive potential during in vitro digestion
210
Survival of Salmonella enterica in cut peppers stored under low relative humidity at distinct temperatures
211
AÇÃO ANTAGONISTA DE Lactobacillus acidophilus FRENTE A Staphylococcus aureus EM MATRIZ ALIMENTAR LÁCTEA
212
The effect of in vitro digestion on spermidine and amino acids from fresh and processed mushroom
213
DOCE PASTOSO COM PROPRIEDADE FUNCIONAL
214
POTENCIAL HIPOLIPEMIANTE DE TRÊS CHÁS ASSOCIADOS DE Camellia sinesis L. EM CAMUNDONGOS DISLIPIDÊMICOS
215
ESTUDO DAS CONDIÇÕES HIGIÊNICO-SANITÁRIAS NA RECEPÇÃO E ARMAZENAMENTO DE ALIMENTOS NO LAR SANTO ANTÔNIO, NAVIRAÍ-MS
216
Chia seeds: A special Functional Food
217
Extensão de vida de prateleira através de processo térmico de presunto cozido fatiado embalado á vácuo
218
USO DE MARISCOS DA BIODIVERSIDADE LOCAL NA ALIMENTAÇÃO ESCOLAR
219
DESENVOLVIMENTO E AVALIAÇÃO SENSORIAL DE QUIBE VEGETARIANO COM COGUMELOS E FARINHA DE FEIJÃO CAUPI
220
EVALUATION OF ANTIOXIDATING EFFECT OF KOMBUCHA AND GREEN BANANA FLOUR AS A SUPPLEMENTATION ON THE CAFETERIA DIET APPLIED TO WISTAR RATS
221
AVALIAÇÃO DA QUALIDADE HIGIÊNICA E SANITÁRIA DE PREPARAÇÕES ALIMENTÍCIAS DE SERVIÇOS DE ALIMENTAÇÃO DE UMA IFES E INTERVENÇÃO EDUCATIVA
222
Jaboticaba peel extracts inhibit MCF7 and MDA-MB-231 breast cancer cells.
223
Encapsulation of probiotic bacteria by extrusion and in vitro and morphological study of the obtained particles
224
SENSIBILIDADE DE ENTEROBACTÉRIAS ISOLADAS DE PEIXES DA LAGUNA DA JANSEN A METAIS PESADOS
225
PROBIOTIC PROPERTIES OF LACTOBACILLI STRAINS OF HUMAN ORIGIN
226
IMPACT OF DECONTAMINATION BY ESSENTIAL OILS ON THE MICROBIAL AND SENSORY QUALITY OF LETTUCE
227
SCANNING ELECTRON MICROSCOPY WITH DISPERSIVE ENERGY SPECTROSCOPY - SEM / EDS - FOR ANALYSIS OF SURFACE CONTAMINATION OF CANDIES BY PACKAGING WASTE INK
228
Effect of acute intake of hibiscus tea (Hibiscus sabdariffa) on resting energy expenditure and respiratory quotient in eutrophic women
229
CONTROLE MICROBIOLÓGICO DA GOMA DE MANDIOCA (Manihot esculenta Crantz) COMERCIALIZADA NAS SEIS ZONAS DA CIDADE DE MANAUS
230
MICROBIOLOGICAL QUALITY OF “COALHO” CHEESES COMMERCIALIZED IN ARACAJU – SE
231
PREDICTION AND VALIDATION OF NARINGENIN – BOVINE LACTOFERRIN BINDING BY DOCKING, MOLECULAR DYNAMICS, AND ISOTHERMAL TITRATION NANOCALORIMETRY
232
EVALUATION OF IN VIVO SATIETY AFTER THE CONSUMPTION OF COOKIES CONTAINING FRUIT BY-PRODUCTS
233
AVALIAÇÃO DA INFLUÊNCIA DO TEMPO DE CONGELAMENTO NO POTENCIAL ANTIOXIDANTE E TEOR DE CIANIDINA 3-GLICOSÍDEO DA AMORA-PRETA (RUBUS sp.)
234
LUTEIN-LYSOZYME INTERACTION: A THERMODYNAMIC PERSPECTIVE BY FLUORESCENCE SPECTROSCOPY
235
BACTERIAL DIVERSITY OF CONVENTIONAL AND ORGANIC MINAS FRESCAL CHEESE PRODUCTION BY NEW GENERATION SEQUENCING OF THE 16S rRNA GENE
236
Thermodynamic study of the interaction between hen egg-white lysozyme and curcumin
237
QUALIDADE MICROBIOLÓGICA DE OVOS VERMELHOS SUBMETIDOS A DIFERENTES TIPOS DE TRATAMENTO SUPERFICIAL DE CASCA
238
Efeitos da Micoterapia Integrativa Utilizando a Formula MCNVR® na Suplementação Nutracêutica em Terapia Complementar para Patologia Oncológica.
239
Atividade Anticonvulsiva do Extrato do Caroço do Açaí (Euterpe oleracea Mart.) em ratos
240
POTENTIAL PREBIOTIC OF FLOURS FROM SWEET POTATO (Ipomoea batatas L.) ROOTS CULTIVATED IN NORTHEASTERN BRAZIL
241
TOLERANCE TO ACID STRESS OF LACTIC ACID BACTERIA ISOLATED FROM DIFFERENT TYPES OF FRUITS
242
FUNCTIONAL PROPERTIES OF PROBIOTIC BACTERIA ON GOAT CHEESE PETIT-SUISSE
243
GOOD PRACTICES IN FAMILY FARMER’S FAIRS IN JOÃO PESSOA, PB, BRAZIL
244
ANALYSIS OF THE ADEQUACY OF KOMBUCHAS’ LABELS MARKETED IN BRAZIL
245
EVALUATION OF PREBIOTIC POTENCIAL OF XYLOOLIGOSACCHARIDES PRODUCED BY ENZYMATIC HYDROLYSIS USING XYLAN OF DIFFERENT AGRICULTURAL WASTES
246
FOOD SAFETY AND ANTIMICROBIANS FOR VETERINARY USE: A PROMISING APPROACH TO THEIR LEAFLETS AND POSSIBLE REFLEXES ON THEMATIC OF RESIDUES
247
TRACE ELEMENTS IN ICE TEA: TOTAL CONTENT AND BIOAVAILABILITY EVALUATION
248
Heavy metal contamination in fish from White Coast, State Rio Grande do Norte, Brazil
249
Orange juice combined with a healthy eating pattern improves endothelial function in patients with metabolic syndrome: a randomized controlled trial.
250
Effect of nanoemulsified structured lipids containing behenic acid on pancreatic lipase activity
251
CAPACIDADE DE ADAPTAÇÃO DE Listeria Monocytogenes AO COMPOSTO MAJORITÁRIO CINAMALDEÍDO
252
NMR study of Cinnamon extract
253
PHENOLIC-RICH EXTRACT OF HAWTHORN (CRATAEGUS OXYACANTHA) REDUCES COLORECTAL NECROSIS IN RATS WITH CROHN’S DISEASE INDUCED BY 2,4,6-TRINITROBENZENESULFONIC ACID
254
AÇAÍ PULP AND JABOTICABA PEEL PREVENTS AGAINST HIGH DISEASE ACTIVITY ON OBESE MICE WITH DEXTRAN SODIUM SULFATE-INDUCED ULCERATIVE COLITIS
255
WINERY GRAPE-RESIDUE EXTRACT ASSOCIATED WITH POLYVINYLPYRROLIDONE DECREASES THE SEVERITY OF COLITIS INDUCED IN RATS BY 2,4,6-TRINITROBENZENESULFONIC ACID
256
SALMONELLA ENTERICA IN INFANT FORMULA TREATED BY OHMIC HEATING: MICROBIAN INACTIVATION, SCANNING ELECTRON MICROSCOPY AND FLOW CYTOMETRY
257
Análise sensorial de preparações funcionais desenvolvidas para escolares entre 09 e 15 anos, do município de Campinas/SP
258
Avaliação microbiológica das especiarias comercializadas na cidade de Campos do Jordão e região
259
Risk perception in food safety and prevalence of antimicrobial resistant bacteria in food handlers of a public hospital in Rio de Janeiro
260
SENSORY CHARACTERIZATION AND THE EFFECT OF CHICKEN HAMBURGER ADDED OF FUNCTIONAL INGREDIENT ON THE FOOD INTAKE OF EUTROPHIC WOMEN
261
BIOMARCADORES DE ESTRESSE OXIDATIVO EM RINS DE FETOS DE ANIMAIS EXPOSTOS A COGUMELOS NO DIABETES MELLITUS GESTACIONAL
262
PREBIOTIC POTENTIAL OF PULP AND KERNEL CAKE FROM MACAÚBA (Acromia aculeata) E JERIVÁ (Syagrusromanzoffiana)
263
SUPPLEMENTATION WITH ANNATTO FOOD COLORING EXTRACTS INFLUENCES OSMOTIC FRAGILITY AND OXIDATIVE STATUS IN HEALTHY SUBJECTS
264
EFFECT OF JUÇARA (EUTERPE EDULIS M.) PULP ENCAPSULATION ON ANTHOCYANIN BIOACCESSIBILITY
265
QUALIDADE HIGIÊNICO-SANITÁRIA DE UM RESTAURANTE PELA TÉCNICA DE SWAB EM BELÉM-PA
266
BIOACTIVE COMPOUNDS BEHAVIOR IN PAPAYA DURING REFRIGERATED STORAGE
267
DESEMPENHO DE MÉTODOS CONVENCIONAIS E RÁPIDOS PARA DETECÇÃO DE SALMONELLA SPP EM CARCAÇAS DE FRANGO
268
EFEITO ANTIMICROBIANO DO EXTRATO DAS FOLHAS DE MORINGA (Moringa oleifera) CONTRA STAPHYLOCOCCUS AUREUS E ESCHERICHIA COLI
269
CASE STUDY OF SALVADOR GOURMET INFORMAL SECTOR: THE ACTORS, CHARACTERIZATION, AND EXHIBITION OF PRODUCTS
270
ALTERNATIVE FOOD MATRIX FOR PROBIOTIC DELIVERY
271
KEFIR CHEESE SUPLEMENTED WITH Spirulina platensis: A NEW PROTEIN FOOD AND PROBIOTIC
272
AVALIAÇÃO DO PERFIL FITOQUÍMICO, ATIVIDADE ANTIOXIDANTE E ANTIMICROBIANA DO ÓLEO ESSENCIAL DAS FOLHAS DA Curcuma longa L.
273
PERFIL FITOQUÍMICO, ATIVIDADE ANTIOXIDANTE E ANTIMICROBIANA DO ÓLEO ESSENCIAL DAS FOLHAS DO GENGIBRE (Zingiber officinale)
274
PREBIOTIC ICE CREAM BASED ON HYDROSOLUBLE EXTRACT OF RICE BYPRODUCT: IS THERE AN IMPACT OF THE TYPE OF PREBIOTIC COMPONENT?
275
ANÁLISE MICROBIOLÓGICA DE QUEIJO CURADO RALADO COMERCIALIZADO NO MERCADO DO PORTO NO MUNICÍPIO DE CUIABÁ (MT)
276
Identificação de Deterioradores em Caldas para Sobremesa e Molhos Estufados
277
Evaluation of fermentation kinectics of coffee infusion Kombucha
278
COMPOSTOS BIOATIVOS E ATIVIDADE ANTIOXIDANTE DA FARINHA DE RESÍDUO DE ACEROLA (Malpighia glabra L.)
279
SPRAY-DRYING OF PROBIOTIC SACCHAROMYCES BOULARDII: A STUDY ON PROCESS CONDITIONS.
280
LACTOBACILLUS SURVIVAL TO OXIDATIVE STRESS: EFFECT OF MILK AND HONEY MATRICES
281
BAKED HAM (SLICED CHILLED) COMMERCIALIZED IN THE CITY OF RIO DE JANEIRO - BACTERIOLOGICAL PROFILE AND RISK TO CONSUMERS
282
Transglutaminase Microbiana como Agente Tecnológico em Tofus Revestidos com Cobertura Comestível Adicionada de Probióticos.
283
Survival of Bifidobacterium longum in enteral nutrition formulas under simulated in vitro gastrointestinal conditions
284
AVALIAÇÃO DA CITOTOXICIDADE DOS EXTRATOS DA CASCA E SEMENTE DA GRAVIOLA (Annona muricata)
285
CONTAGEM DE MICRORGANISMOS PROBIÓTICOS EM LEITES FERMENTADOS ZERO LACTOSE COM BURITI
286
HIGH-PROTEIN BAR SUPPLEMENTED WITH CHIA SEED IMPROVES LIPIDEMIC PARAMETERS IN WISTAR RATS
287
![[object Object]](https://static.galoa.com.br/file/Eventmanager-Private/styles/attendee_dashboard_logo/s3/eventmanager_event/logo/logo-slaca-2019.png?VersionId=4_z9e083e414507696175f50716_f105900dc9dcaedd6_d20220819_m023735_c003_v0312006_t0012_u01660876655228&itok=6wi-0IF_ "[object Object]"){kind=logo}
