Food Beverage

Fact File on Food and Beverages Basic Foods Meat * Beef – Carne de Vaca * Chicken – Frango; Galinha * Lamb - Cordeiro * Ostrich - Avestruz * Pork - Porco * Rabbit - Coelho * Turkey - Peru * Venison (deer) - Veado Fish * Codfish - Bacalhau * Grouper - Garoupa * Horse Mackerel - Carapau * Perch - Perca * Redfish - Redfish * Salmon - Salmão * Sardines - Sardinhas * Sword Fish – Peixe-espada * Trout - Truta * Tuna - Atum

level of detail needed to describe adequately the foods and amounts consumed, including the name of the food (brand name, if possible), preparation methods, recipes for food mixtures, and portion sizes. In some studies this is enhanced by contact and review of the report after 1 day of recording. At the end of the recording period, a trained interviewer should review the records with the respondent to clarify entries and to probe for for gotten foods. Dietary records also can be recorded…

We Are What We Eat The Origins and Current Legal Status of “Natural” and “Organic” Food Labels The cook plays an important part in the nourishability of food. Meals which are lovingly prepared with a profound desire for the welfare of the eater always benefit the body and mind more than do meals which are commercially prepared, or which have been prepared by someone who is indifferent to or dislikes the proposed eater. No one should cook when in a state of indifference, agitation,…

large conglomerate with interests in manufacturing, marketing and selling a wide variety of carbonated and non-carbonated beverages, as well as salty, sweet and grain-based snacks, and other foods.Besides the Pepsi-Cola brands, the company owns the brands Quaker Oats, Gatorade, Frito-Lay, SoBe, Naked, Tropicana, Copella, Mountain Dew, Mirinda and 7up (outside the USA). Today, beverage distribution and bottling is undertaken primarily by associated companies such as The Pepsi Bottling…

O Setor de Food Service – características e crescimento no mercado brasileiro Gustavo Oliveira Lemos (A), Gessuir Pigatto (O), Campus Experimental de Tupã, Administração, gustavolemos20@hotmail.com. PIBIC/Reitoria Palavras Chave: Food Service, Serviços, Mercado brasileiro. Introdução O processo de urbanização valorizou ações que criassem praticidade, redução do tempo para o preparo dos alimentos e a facilidade de seu consumo, levando ao crescimento dos segmentos que oferecem alimentação fora do

realizar as atividades diárias e isso inclui também o tempo de fazer as refeições. São poucos os que procuram separar um tempo destinado à alimentação. Justamente por essa falta de tempo é que as pessoas procuram cada vez mais os serviços de fast food. É comida rápida a custo baixo e que agrada o paladar de muitas pessoas. A princípio parece perfeito, não é mesmo? Mas não é bem assim, o consumo deste tipo de alimento pode acarretar vários problemas à saúde, pois geralmente os…

manual: série qualidade. Campinas, SBCTA, 2000. 127p. Geise, J. Developments in beverage additives. Food Technology. Chicago, v.49, n.9, p.64-72, 1995. IAL. Normas analíticas do Instituto Adolfo Lutz: métodos químicos e físicos para analises de alimentos. Capítulo VI-Análise Sensorial. São Paulo. 4ª ed.1976. IFT. Institute Of Food Tchnologists. Sensory evaluation guide for testing food and beverage products. Food Tecnhology. Chicago, v.35, n.11, p.50-57, 1981. SOUZA, L. F. Avaliação de ponto

= J. Brazilian Soc. Food Nutr., São Paulo, SP, v. 35, n. 3, p. 77-86, dez. 2010. Given the special energy and nutrient needs and the malnourishment commonly seen in hospitalized patients, the energy density of a soft diet, low potassium diet, low sodium diet and bedtime fruit shakes and porridges offered to patients of a Nutrition and Dietetics Unit of Brasília, DF, was assessed. Data were collected by direct observation and technical cards regarding the preparation of foods and dishes were done

extração dos bioativos e sobre a estabilidade da bebida Brazilian green tea (Camellia sinensis var assamica): effect of infusion time, mode of packaging and preparation on the extraction efficiency of bioactive compounds and on the stability of the beverage Márcia Fernandes NISHIYAMA1, Maria Aparecida Ferreira COSTA1, Andréa Miura da COSTA1, Cristina Giatti Marques de SOUZA1, Cinthia Gandolfi BÔER1, Cissa Kelmer BRACHT1, Rosane Marina PERALTA1* Resumo Os estudos do chá verde…

extração dos bioativos e sobre a estabilidade da bebida Brazilian green tea (Camellia sinensis var assamica): effect of infusion time, mode of packaging and preparation on the extraction efficiency of bioactive compounds and on the stability of the beverage Márcia Fernandes NISHIYAMA1, Maria Aparecida Ferreira COSTA1, Andréa Miura da COSTA1, Cristina Giatti Marques de SOUZA1, Cinthia Gandolfi BÔER1, Cissa Kelmer BRACHT1, Rosane Marina PERALTA1* Resumo Os estudos do chá verde…