REGET, V. 18, 2014, SPECIAL EDITION: ALIMENTAÇÃO E SAÚDE – GRUPO DE PESQUISA EM AGRONEGÓCIOS – UFSM – CAMPUS DE SANTA MARIA – RS

A Edição Especial Alimentação e Saúde abrange trabalhos do Grupo de Pesquisa em Agronegócios da Universidade Federal de Santa Maria e pesquisadores convidados da área.
Published: 2014-06-05

ARTICLES

  • BREWERS’ SPENTGRAIN: BIOACTIVITY OF PHENOLIC COMPOUNDS; APPLICABILITY IN ANIMAL NUTRITION AND FUNCTIONAL FOODS

    Flávia Santi Stefanello, Ana Paula Burin Fruet, Caroline Posser Simeoni, Brunele Weber Chaves, Lidia Cauduro de Oliveira, José Laerte Nörnberg
    01-10
    DOI: https://doi.org/10.5902/2236117012979

  • INCORPORATION OF DIETARY FIBER IN MEAT PRODUCTS

    Ana Paula Burin Fruet, Flávia Santi Stefanello, Mariana Santos da Silva, Jackeline Karsten Kirinus, José Laerte Nörnberg, César Teixeira, Andrea Cristina Dörr
    11-17
    DOI: https://doi.org/10.5902/2236117013030

  • POST - SLAUGHTER FACTORS THAT CONTRIBUTE TO MEAT TENDERNESS

    Caroline Posser Simeoni, Ana Paula Burin Fruet, Maria Fernanda Cáceres Menezes, Jackeline Karsten Kirinus, César Teixeira, Luciano Antonio Ritt
    18-24
    DOI: https://doi.org/10.5902/2236117013019

  • FUNCTIONAL AND NUTRACEUTICAL POTENTIAL OF PROTEINS FROM BOVINE MILK

    Diego Prado de Vargas, José Laerte Nörnberg, Luciano Antônio Ritt, Rudolf Brand Scheibler, Fábio Antunes Rizzo, Marceli Pazini Milani
    25-35
    DOI: https://doi.org/10.5902/2236117012986

  • EFFICACY OF CONJUGATED LINOLEIC ACID (CLA) ON HUMAN HEALTH

    Mariana Moura Ercolani Novack, Lidia Cauduro, Gitane Fuke, José Laerte Nörnberg
    36-46
    DOI: https://doi.org/10.5902/2236117012988

  • APPROACH TO THE BRAZILIAN AND EUROPEAN LEGISLATION ON GEOGRAPHICAL INDICATION

    Sabrina Cantarelli Almeida, Andrea Cristina Dörr, Jaqueline Carla Guse, Marivane Vestena Rossato, Katia Laura Sidali, Aldo Marchese
    47-56
    DOI: https://doi.org/10.5902/2236117013045

  • FACTORS TO CERTIFIED FOOD CONSUMPTION IN BRAZIL

    Joice Zagna Valent, Tatiana Regina Vieira, Adriano Bruzza, Renata Gonçalves Rodrigues, Andrea Polidori Celia, Verônica Schmidt
    57-65
    DOI: https://doi.org/10.5902/2236117013094

  • MICROENCAPSULATION OF PROBIOTICS: TECHNOLOGICAL INNOVATION IN THE FOOD INDUSTRY

    Caroline Posser Simeoni, Mariana de Araújo Etchepare, Cristiano Ragagnin de Menezes, Leadir Martins Fries, Maria Fernanda Cáceres Menezes, Flávia Santi Stefanello
    66-75
    DOI: https://doi.org/10.5902/2236117013020

  • MICROBIOTA AND COSERVATION OF MILK

    Maria Fernanda Cáceres Menezes, Caroline Posser Simeoni, Débora Bortoluzzi, Katira Huerta, Mariana Etchepare, Cristiano Menezes
    76-89
    DOI: https://doi.org/10.5902/2236117013033

  • MICROWAVE RADIATION: APPLICATIONS IN FOODS AND MICROBIOLOGICAL IMPACTS ON MEAT

    Maria Fernanda Menezes, Caroline Posser Simeoni, Gabriela Poletto, Juliano Barin, Alexandre Cichoski, Cristiano Menezes
    90-100
    DOI: https://doi.org/10.5902/2236117013044

  • REPRESENTATIONS OF FOOD AND EATING IN FAST FOOD RESTAURANTS IN THE CITY OF SÃO PAULO: SOME ASPECTS ON HEALTH AND OBESITY

    Janine Helfst Leicht Collaço
    101-115
    DOI: https://doi.org/10.5902/2236117012971

  • IMPLICATIONS OF THE QUALITY OF THE PRODUCTION PROCESS ARTISAN CHEESE SERRANO

    Bianca Pinto Pereira, Tatiana Regina Vieira, Joice Zagna Valent, Adriano Bruzza, Saionara Araújo Wagner, Andrea Troller Pinto, Verônica Schmidt
    116-126
    DOI: https://doi.org/10.5902/2236117013183

  • THE CONTEXT OF THE INSTITUTIONAL FOOD SUPPLYING IN THE HEALTH OF THE BRAZILIAN WORKER

    Virgílio José Strasburg, Carla Redin
    127-136
    DOI: https://doi.org/10.5902/2236117013028

  • MARKETING MIX IN THE BEEF RETAIL

    Haroldo de Sá Medeiros, Mariluce Paes-de-Souza, Theophilo Alves de Souza Filho
    137-149
    DOI: https://doi.org/10.5902/2236117013203

  • USE OF INDUSTRIAL WASTE IN THE DIET OF DAIRY CATTLE

    Brunele Weber Chaves, Flávia Santi Stefanello, Ana Paula Burin, Luciano Antonio Ritt, José Laerte Nornberg
    150-156
    DOI: https://doi.org/10.5902/2236117013046

  • INNOVATION IN THE FOOD SECTOR: WHAT CONSUMERS THINK ABOUT NEW PRODUCTS?

    Thelma Lucchese Cheung, Gislayne da Silva Goulart
    157-164
    DOI: https://doi.org/10.5902/2236117013281

  • APPLICATION OF MOLECULAR GENETICS TO IMPROVING THE QUALITY OF BEEF

    Jackeline Karsten Kirinus, Ana Paula Burin Fruet, César Teixeira, Andrea Cristina Dörr, José Laerte Nörnberg
    165-174
    DOI: https://doi.org/10.5902/2236117013181

  • “SAY WHAT CONSUME I’LL TELL YOU WHO YOU ARE”: FACTORS THAT INFLUENCE THE CONSUMPTION PATTERN AND THAT SHAPE THE PROFILE OF THE CURRENT CONSUMER

    Sílvia Naiara de Souza Borba
    175-182
    DOI: https://doi.org/10.5902/2236117013069