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Search Results: 1 - 10 of 71732 matches for " érika Maria Roel;Domarco "
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Efeito da radia??o gama nas características físico-químicas e microbiológicas do queijo prato durante a matura??o
Gutierrez, érika Maria Roel;Domarco, Rachel Elisabeth;Spoto, Marta H. F.;Blumer, Lucimara;Matraia, Clarice;
Ciência e Tecnologia de Alimentos , 2004, DOI: 10.1590/S0101-20612004000400020
Abstract: the prato, cheese washed dough, is one of brazil's most popular cheeses. this cheese must be ripened the desirable characteristics of flavors and texture. the present work studied the influence of gamma radiation in the ripening period of prato cheese. the cheese was ripened at 10-12oc and at ± 80% rh for 60 days. at the 1st and at 15th day of ripening, sample were irradiated to 0 (control), 1, 2, 3 and 4kgy at a rate of 0.9696kgy/h. the cobalto-60 source used was a gammabeam 650 from atomic energy of canada. physical-chemical and microbiological characteristics were analyzed every each 15 days of ripening. the results showed that the total microbial count decreased as increased the dose of irradiation of the cheese. the ripening of the cheese was delayed by irradiation, probability due to the inactivation of the lactic bacteria by radiation.
Development and Characterization of Extruded Broken Rice and Lupine (Lupinus albus)  [PDF]
Cíntia Tarabal Oliveira, érika Maria Roel Gutierrez, Márcio Caliari, Márcia Regina Pereira Monteiro, Renata Adriana Labanca, Raquel Linhares Carreira
American Journal of Plant Sciences (AJPS) , 2015, DOI: 10.4236/ajps.2015.612194
Abstract: Mixtures of cereals and legumes result in products with higher content of high biological value proteins. The thermoplastic extrusion promotes the transformation of chemical, physical and nutritional characteristics of the food such as starch gelatinization and promotes the inactivation of anti-nutritional compounds and enzymes. This study aimed to develop products extruded using broken rice and lupine and to evaluate the physical and chemical characteristics of those products. The expansion index (EI), water solubility (WSI), water absorption (WAI), texture and color were determined for the extruded rice, and Scanning Electron Microscopy (SEM) of the extruded rice was also performed. As the rice concentration in the mixture increased, the EI, WSI and WAI values as well as the a* color parameter were increased too, and the brightness was reduced. An increase in the levels of essential amino acids with the addition of lupine grain to the extrudates was observed. SEM analysis identified intact loose starch granules or pellets in the raw materials, and the extruded samples showed a compact and amorphous shape without apparent starch granules. Due to the structural changes and reduced expansion rate of the extruded mixture prepared with lupine and rice grits, use of the extruded mixtures as snacks would not be suitable. However, these mixtures could be used in pre-gelatinized flour to formulate various products to increase the protein level.
Viscosity of egg white from hens of different strains fed with commercial and natural additives
Spada, Fernanda Papa;Gutierrez, érika Maria Roel;Souza, Miriam Coelho de;Brazaca, Solange Guidolin Canniatti;Lemes, Dayane Elizabeth Aoqui;Fischer, Flávia Salgado;Coelho, Antonio Augusto Domingos;Savino, Vicente José Maria;
Ciência e Tecnologia de Alimentos , 2012, DOI: 10.1590/S0101-20612012005000017
Abstract: yolk color and egg white (albumen) cleanliness and viscosity are important parameters by which consumers judge the quality of eggs. this study aimed to investigate changes in albumen viscosity during storage of eggs for up to 36 days from two different commercial laying hen strains (carijo barbada and isa brown) fed a diet containing annatto (1.5 and 2.0%) or a synthetic additive without synthetic colorants (control). analyses of humidity, albumen height, ph, viscosity, foam formation, and stability were carried out on eggs. carijo barbada strain had smaller albumen, lower humidity and higher egg white viscosity than isa brown strain; however, with storage, viscosity lowered significantly on both strains. initially, the addition of 2.0% of annatto or a synthetic additive increased viscosity in both strains, but with storage only the control maintained longer viscosity. lower viscosity did not change foam density and stability.
The Influence of Sound Awareness on the Level of Sound Generated during Nursing Activity in a Pseudo-Ward  [PDF]
Tomoko Shimoda, Maria Asai, Rei Yoshida, Ririko Aoki, Rika Yano
Open Journal of Nursing (OJN) , 2016, DOI: 10.4236/ojn.2016.64027
Abstract: Sound generated in a ward can be classified into 1) generated by medical staff, 2) generated by patients and their visitors, and 3) others, such as from in-hospital broadcasting microphones and nurse calls. Among these sounds, the incidence from medical staff, in particular, is reportedly high. The study objective is to investigate whether sound awareness is effective in regulating the sound environment even in a busy situation, such as in a real clinical setting, and to examine the extent to which sound awareness affects sound level. Nursing students were asked to perform a series of nursing activities in a pseudo-ward, and the changes in the sound level generated during the nursing activities with or without time and sound awareness were examined. Under varying experimental conditions, the sound and time levels associated with the nursing activities were measured in the following order: condition 1, without sound or time awareness; condition 2, with time awareness but without sound awareness; and condition 3, with both sound and time awareness. The time to perform nursing activities was longer with sound awareness. However, when aware of time only, the sound level from nursing activities rose by 2.3 dB, whereas when aware of both time and sound, the sound level dropped by 3.0 dB. With both time and sound awareness, there is a distinct drop in the sound level from nursing activities, such as wagon handling, handling of items (trays, bowls), working at the sink, and opening and closing the microwave oven door. These results suggest that even in a pseudo-clinical setting it is possible to regulate the environmental sound through the environmental sound awareness of the medical staff, resulting in a drop in the sound level generated while performing nursing activities.
Coding Issues in Cognitive Mapping of Games  [PDF]
Roel Popping
Open Journal of Political Science (OJPS) , 2013, DOI: 10.4236/ojps.2013.31003

In text analysis studies coders have to make qualitative decisions. These decisions are based on interpretations of the texts under study. In such situations it is very helpful to have coding rules. These do not only help as an aid to the coder, but are also useful for readers of the research report that will follow. The rules make visible in considerable extent how the coding task has been performed, they take care of transparency. This contribution focuses on motions that have been treated in the Dutch House of Representatives. Motions usually contain information on why they are needed, the proposing member usually also tells about it. There is a discussion with the secretary, who is supposed to put the motion into effect if it is accepted. The secretary even has to give an advice. It is assumed that under these discussion(s) a cognitive map containing some game theoretic representation can be found. Rules are discussed that are used to code the types of maps that might be found.

Problematiza??o como estratégia de educa??o nutricional com adolescentes obesos
Rodrigues, érika Marafon;Boog, Maria Cristina Faber;
Cadernos de Saúde Pública , 2006, DOI: 10.1590/S0102-311X2006000500005
Abstract: obesity is a public health issue with relevant social determinants in its etiology and where interventions with teenagers encounter complex biopsychological conditions. this study evaluated intervention in nutritional education through a problem-posing approach with 22 obese teenagers, treated collectively and individually for eight months. speech acts were collected through the use of word cards, observer recording, and tape-recording. the study adopted a qualitative methodology, and the approach involved content analysis. problem-posing facilitated changes in eating behavior, triggering reflections on nutritional practices, family circumstances, social stigma, interaction with health professionals, and religion. teenagers under individual care posed problems more effectively in relation to eating, while those under collective care posed problems in relation to family and psychological issues, with effective qualitative eating changes in both groups. the intervention helped teenagers understand their life history and determinants of eating behaviors, spontaneously implementing eating changes and making them aware of possibilities for maintaining the new practices and autonomously exercising their role as protagonists in their own health care.
Problematiza o como estratégia de educa o nutricional com adolescentes obesos
Rodrigues érika Marafon,Boog Maria Cristina Faber
Cadernos de Saúde Pública , 2006,
Abstract: Obesidade é um problema de saúde pública em cuja etiologia determinantes sociais têm relevancia, sendo que interven es com adolescentes encontram condi o biopsicossocial complexa. A pesquisa avaliou interven o de educa o nutricional, empregando o método da problematiza o, com 22 adolescentes obesos, atendidos coletiva e individualmente, durante oito meses. Falas foram coletadas mediante emprego de tarjetas, registro por observador e grava o. O método foi qualitativo e a técnica, a análise de conteúdo. A problematiza o mostrou-se instrumento facilitador para mudan a de comportamento alimentar, fazendo emergir reflex es sobre: práticas alimentares, contexto familiar, estigma social, relacionamento com profissionais de saúde, religiosidade. Os adolescentes em atendimento individual problematizaram com mais efetividade práticas alimentares, enquanto no coletivo houve maior problematiza o dos aspectos familiares e psicológicos, com efetivas mudan as qualitativas na alimenta o de ambos os grupos. Concluiu-se que a interven o foi eficaz para ajudar os adolescentes a compreenderem sua história de vida e determinantes do comportamento alimentar, efetivarem mudan as na sua alimenta o espontaneamente, conscientizarem-se das possibilidades de perpetua o da mudan a das práticas alimentares e exercerem com autonomia o papel de sujeitos no cuidado à saúde.
Levantamento do potencial de comercializa??o de produtos organicos para o estado de Mato Grosso do Sul
Momesso, Cristiane Maria Vendramini;Roel, Antonia Railda;Favaro, Simone Palma;
Intera??es (Campo Grande) , 2009, DOI: 10.1590/S1518-70122009000100006
Abstract: evaluation the potential market in campo grande for organic products, it was concluded that most of the interviewed women declared to know organic product is, although only a half part of them actually knew its meaning. around 52% of the evaluated group would spend higher values to acquire organic products, and 66.23% were willing in going to a specific market place. almost the entirely interviewed women (939.35%) would choose organic products after an explanation about their benefits.
Gamma irradiation in the control of pathogenic bacteria in refrigerated ground chicken meat
Spoto, Marta Helena Filet;Gallo, Cláudio Rosa;Alcarde, André Ricardo;Gurgel, Maria Sílvia do Amaral;Blumer, Lucimara;Walder, Júlio Marcos Melges;Domarco, Rachel Elisabeth;
Scientia Agricola , 2000, DOI: 10.1590/S0103-90162000000300003
Abstract: this work evaluated the effect of gamma radiation on reducting the population of staphylococcus aureus, escherichia coli and salmonella typhimurium in ground chicken breast stored under refrigeration. the experiment included a control and 4 doses of gamma radiation (2.0, 4.0, 6.0 and 8.0 kgy) along with 5 periods of storage under refrigeration (1, 7, 14, 21 and 28 days). samples of ground chicken breast were inoculated with staphylococcus aureus (atcc 14458), escherichia coli (atcc 11105) and salmonella typhimurium (atcc 0626), irradiated at temperatures between 4 and 8°c and stored under refrigeration (5°c) for 28 days. the increased radiation dose and period of storage under refrigeration caused a reduction of staphylococcus aureus, escherichia coli and salmonella typhimurium populations in the ground chicken breast. mean radiation d values determined for staphylococcus aureus and escherichia coli were 0.41 and 0.72 kgy, respectively. gamma irradiation was an effective treatment for chicken meat conservation because the radiation dose of 6.0 kgy kept the ground chicken breast within the microbiological limits established by the brazilian legislation, for up to 28 days under refrigeration.
Desenvolvendo competências profissionais dos enfermeiros em servi?o
Kobayashi, Rika Miyahara;Leite, Maria Madalena Januário;
Revista Brasileira de Enfermagem , 2010, DOI: 10.1590/S0034-71672010000200012
Abstract: this research-action aimed to describe about to building and to implementing a programme for development of professional competence of nurses in service and identify their contributions in the cardiologic public hospital of s?o paulo, in 2007 . from the situational diagnosis was composed groups of studies about nursing process, audit, indicators, evaluation and treatment of feridas and nursing education that elaborate reports and the data were collected from these reports of groups. the competences that the group developed were the to know act and to mobilize resources; to communicate; to learn; to commit and be responsible and have strategic vision. the contributions involved the development of competences, to aggregate social and economic values, to contribute in teaching and research and scope of certain goals. this study showed to be possible to develop professional competences in service.
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