Vol. 12 No. 2 (2017)

Published: 2017-06-16

EDITORIAL

EDITORIAL INNOVATION AND INSTITUTIONALIZATION AT UERJ

Shirley Donizete Prado, Fabiana Bom Kraemer

347-347
- PDF (Português (Brasil))
- PDF
DOI: https://doi.org/10.12957/demetra.2017.28839

FREE THEMED ARTICLES

CONFLICTS OF INTEREST IN FOOD INDUSTRY STRATEGIES TO INCREASE CONSUMPTION OF ULTRA-PROCESSED FOODS AND THE EFFECTS ON THE HEALTH OF THE BRAZILIAN POPULATION

Simone Caivano, Renata Fagundes Lopes, Ana Lydia Sawaya, Semíramis Martins Álvares Domene, Paula Andrea Martins

349-360
- PDF (Português (Brasil))
- PDF
DOI: https://doi.org/10.12957/demetra.2017.26928
MANUAL OF GOOD PRACTICES FOR FOOD BANKS: THE PERSPECTIVE OF A NEW CONSTRUCTION

Natália Ferreira de Paula, Luana de Assis, Cilene da Silva Gomes Ribeiro, Islandia Bezerra

361-383
- PDF (Português (Brasil))
- PDF
DOI: https://doi.org/10.12957/demetra.2017.22877
QUANTITATIVE NUTRITIONAL ANALYSIS OF A PROTEIN DIET AIMED AT ALL AUDIENCES

Luciana Neves Faria, Anelise Andrade de Souza

385-398
- PDF (Português (Brasil))
- PDF
DOI: https://doi.org/10.12957/demetra.2017.24862
DARK POLYPHENOLS-RICH CHOCOLATE AND GUT MICROBIOTA: A LITERATURE REVIEW

Vivianne Pereira Simões de Oliveira, Manuela Dolinsky, Sérgio Girão Barroso, Milena Barcza Stockler Pinto, Sofia Kimi Uehara, Gabrielle de Souza Rocha

399-409
- PDF (Português (Brasil))
- PDF
DOI: https://doi.org/10.12957/demetra.2017.25475
CHARACTERISTICS OF THE PRODUCTION PROCESSES OF MEALS IN THE IMPLEMENTATION OF NUTRISUS IN MUNICIPALITIES OF RIO GRANDE DO NORTE

Oliva Maria da Silva Sousa, Cintia Matias Santiago, Fábio Resende de Araújo, Joana Eliza Pontes de Azevedo

411-429
- PDF (Português (Brasil))
- PDF
DOI: https://doi.org/10.12957/demetra.2017.25374
UNIVERSITY FOOD ENVIRONMENTS: PERCEPTIONS OF NUTRITION STUDENTS FROM A HIGHER EDUCATION INSTITUTION

Mariana Cardozo, Cláudia Roberta Bocca Santos, Helena Silva do Nascimento, Ionã Pereira Gomes dos Santos

431-445
- PDF (Português (Brasil))
- PDF
DOI: https://doi.org/10.12957/demetra.2017.26799
NUTRITIONAL QUALITY OF MENUS PLANNED FOR UNIVERSITY RESTAURANTS IN BRAZILIAN FEDERAL UNIVERSITIES

Joyce Larissa da Silva Benvindo, Ana Maria de Souza Pinto, Daniel Henrique Bandoni

447-464
- PDF (Português (Brasil))
- PDF
DOI: https://doi.org/10.12957/demetra.2017.25890
HONEY BREADS MADE WITH FLOUR OF DIFFERENT VARIETIES OF GREEN BANANA

Maria Cristina Jesus Freitas, Gabrielle Esteves da Silveira, Lívia Soares Veras, Gabriela Fernandes Flauzino Santos

465-482
- PDF (Português (Brasil))
- PDF
DOI: https://doi.org/10.12957/demetra.2017.25127
DETECTION OF mecA and seh GENES FROM Staphylococcus sp. ISOLATED FROM SAMPLES OF FOOD, SURFACES AND UTENSILS OF AN INDUSTRIAL KITCHEN IN RIO DE JANEIRO

Paula Lisbôa Nascimento, Juan Pinheiro de Oliveira Martinez

483-492
- PDF (Português (Brasil))
- PDF
DOI: https://doi.org/10.12957/demetra.2017.26426
HYGIENIC-SANITARY ASPECT OF ARTISAN AND INDUSTRIAL ICE CREAMS: ANALYSIS OF GENETIC VARIABILITY AND OF ANTIMICROBIAL RESISTANCE IN ESCHERICHIA COLI ISOLATES

Daniela Ercole Dale Luche, Amanda Pires Andrade, Eliane Patrícia Cervelatti, Denise Junqueira Matos

493-508
- PDF (Português (Brasil))
- PDF
DOI: https://doi.org/10.12957/demetra.2017.26754
PROXIMATE COMPOSITION, BIOACTIVE COMPOUNDS AND PHYSICO-CHEMICAL PARAMETERS OF MAMA-CADELA (BROSIMUM GAUDICHAUDII TRÉC) FROM CERRADO MINEIRO

Lucas Rogerio Braz Land, Florença Maria Borges, Danielle Oliveira Borges, Grazieli Benedetti Pascoal

509-518
- PDF (Português (Brasil))
- PDF
DOI: https://doi.org/10.12957/demetra.2017.25465