Browsing by Author "GONÇALVES, Jennefer Rodrigues"

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    Alimentos e suas composições
    (Fundação de Ensino Octávio Bastos, 2021-11-30) KARCK Ana Carolina Moreira Braido; GONÇALVES, Jennefer Rodrigues; OLIVEIRA, Letícia Assis de; SOARES, Taynara Carvalho; RUGA, Glaucia M. Navarro de Abreu
    In psychological perspectives, leisure is conceptualized as the satisfaction of a human need, which would be pleasurable practices or individual experiences (NUNES & HUTZ, 2014). And it is very common for people from the same work group, families, friends to get together occasionally or more often to talk, have fun or celebrate. These meetings are usually accompanied by good music, a drink and the main thing, food. This food can be a good dinner, or even a selection of snacks.
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    Armazenamento e estocagem do ovo para não haver contaminação por Salmonella
    (Fundação de Ensino Octávio Bastos, 2022-07-01) PAIVA, Ana Luiza Emidio de; FAUSTINO, Geraldo Raul; GONÇALVES, Jennefer Rodrigues; OLIVEIRA, Leticia Assis de; OLIVEIRA, Leticia Assis de
    Egg storage and storage is a very important process due to its easy contamination by salmonella. This bacterium is found in the intestines of birds, which in turn causes contamination of the egg while it is still forming. So, when eggs contaminated by this bacterium, which may be present in the shell due to poor storage, are ingested, a foodborne disease (DTA) occurs, called Salmonellosis, a foodborne infection (Cardoso; Oak, 2006). In this way, the organism reacts according to the amount of food that has been contaminated and ingested, altering the intensity of symptoms, such as diarrhea, typhoid fever, abdominal pain, vomiting, chills and headache, which have already been shown to be the most prevalent in population. Therefore, doing the storage and storage correctly is of utmost importance. It is oriented towards preventing the quality and duration of eggs, storing them under refrigeration, and keeping them in trays with plastic film to maintain their internal quality, thus reducing the chances of contamination by salmonella (Xavier; Shinohara, 2008; 2006). ).