Academic literature on the topic 'Tomato sauces'
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Journal articles on the topic "Tomato sauces"
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Paulouskaja, L. M., and V. Z. Yahorava. "EXPANDING THE RANGE OF SAUCE PRODUCTS." Food Industry: Science and Technology 14, no. 4(54) (December 20, 2021): 49–55. http://dx.doi.org/10.47612/2073-4794-2021-14-4(54)-49-55.
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The research objectives for the development of the direction of production of new types of sauce products are defined. Technological solutions have been developed for the production of sauce products with the expansion of the existing product range. A general description of the new sauce products is given, including tomato sauces based on horseradish and mustard, pasta sauces and sweet sauces.
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Handayani, Catur Budi, A. Intan Niken Tari, and Afriyanti Afriyanti. "Umur Simpan Saos Tomat Pada Berbagai Konsentrasi Bahan Pengental." AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian 2, no. 2 (January 16, 2019): 113. http://dx.doi.org/10.32585/ags.v2i2.261.
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Research on the shelf life of tomato sauce at various coagulant concentrations uses local tomatoes from the Sukoharjo with a concentration of 5, 7.5 and 10% of maezena flour from tomatoes used. The shelf life calculation uses the Archenius method with storage for 4 weeks at 3 different temperatures namely refrigerator temperature (4 OC), room temperature (27 OC), and temperature of 50 OC. Calculations are based on changes in water content, fungal growth and organoleptic tests of taste. The calculation results show that the shortest shelf life of tomato sauce is 24 days for sauces with 5 and 7.5% coagulant and 47 days for sauces with 10% coagulant, which are calculated based on organoleptic test of taste.Keywords: tomato sauce, shelf life, coagulant
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Jannah, Orchidosia Zukhruffin, Komang Suwita, and Lukky Jayadi. "ANALISIS PEWARNA RHODAMIN B DAN PENGAWET NATRIUM BENZOAT PADA SAUS TOMAT YANG DIPERDAGANGKAN DI PASAR BESAR TRADISIONAL KOTA MALANG." Jurnal Riset Kefarmasian Indonesia 3, no. 1 (January 5, 2021): 10–17. http://dx.doi.org/10.33759/jrki.v3i1.105.
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One type of food product that usually uses food additives in the form of coloring agents and preservatives is sauce. Tomato sauce is a pasta-shaped product with a distinctive aroma of tomatoes. The number of sauces containing hazardous substances circulating in the community because of the increasing number of emerging home industries that do not use the correct rules for making sauces. The purpose of this study is to analyze the content of Rodhamin B coloring agents and levels of preservative Sodium Benzoate in tomato sauce traded in the Traditional Market of Malang City. The design of this study is observational, which is to dig data about the quality of tomato sauce in Malang City's Big Market by looking at the content of Rhodamin B Content and Sodium Benzoate. From the results of the study note that all tomato sauce samples do not contain Rodhamin B, while 2 of the 3 samples contain sodium benzoate preservative which exceeds the maximum threshold of 1gr / kg. Therefore, the public must be careful in buying tomato sauce products or other products that can be harmful to health.
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Shahar, Suzana, Yee Xing You, NurZetty Sofia Zainuddin, Viola Michael, Rashidah Ambak, Hasnah Haron, Feng J. He, and Graham A. MacGregor. "Sodium content in sauces—a major contributor of sodium intake in Malaysia: a cross-sectional survey." BMJ Open 9, no. 5 (May 2019): e025068. http://dx.doi.org/10.1136/bmjopen-2018-025068.
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ObjectiveTo investigate the sodium content in sauces sold in Malaysian supermarkets.MethodsA cross-sectional market survey was conducted in 2017 of 233 sauces sold in Malaysian supermarkets. Information on the sodium content was collected from the product packaging and nutrient information panels of the sauces sold in the seven top supermarkets in the capital of Malaysia.ResultsOf the 233 sauces surveyed, 116 did not include sodium content information on the nutrient information panel (49.8%). Soy sauce (particularly sweet soy sauce) and ketchup (particularly chilli sauce) were found to be the highest number of products surveyed in the analysis (N=54 and N=48, respectively). The highest sodium content information was displayed by fish/prawn sauce (budu/cencalok) (5192±3228 mg/100 g) which was followed by the light/thin soy sauce (5116±2084 mg/100 g), and followed by salty soy sauce (4780±988 mg/100 g). The sodium content information of the imported sauces was higher compared with local products produced in Malaysia. However, for sweet soy sauce, the sodium content information of the local products was higher compared with the imported products. Of the 116 sauces which displayed information regarding their sodium content, only 18.2% of the salty soy sauce and 25% of the light/thin soy sauce were found to be below the 2017 Malaysian sodium guidelines. Furthermore, only 21.7% of chilli ketchup and no tomato ketchup were below the 2017 UK salt guidelines.ConclusionsAlmost half of the sauces surveyed did not include sodium content information on the nutrient information panel. It is recommended that sodium content information is provided on all sauces sold in Malaysia. Also, manufacturers should be urged to reduce the sodium content level of their sauces to a minimum of 5%.
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Andreou, Varvara, Sofia Chanioti, Maria-Zaharoula Xanthou, and George Katsaros. "Incorporation of Acid Whey Yogurt By-Product in Novel Sauces Formulation: Quality and Shelf-Life Evaluation." Sustainability 14, no. 23 (November 25, 2022): 15722. http://dx.doi.org/10.3390/su142315722.
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This study aimed to develop high quality, added value novel sauces with acid whey (AW) (liquid or powder) incorporation. Liquid pasteurized AW was substituted (partly 10%—totally 100%) for the water added in the tomato sauces. AW in powder, was partly substituted for the fat in white sauces and compared to conventional ones. Physicochemical (pH, Brix, viscosity, color), nutritional (proteins, lactose, minerals), microbiological and sensory evaluations were conducted for both developed sauces. Accelerated shelf-life tests were performed. Based on the quality and sensory characteristics deterioration, the optimal water substitution by AW was 70% w/w for tomato sauces and 10% w/w (AW in powder) for white sauces, without limiting their shelf life compared to the control ones for both cases. Both AW-substituted sauces were of high quality and of higher nutrients content compared to conventional products, improving their health promoting profile (tomato sauces: up to 3-fold increase; white sauces: up to 5-fold increase in calcium content; increase in essential amino acids content in both sauces due to AW addition).
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Özer, Çağla. "Effects of ingredients and cooking time on total phenolic content and antioxidant activity of different homemade tomato sauces." Food and Health 7, no. 2 (2021): 84–90. http://dx.doi.org/10.3153/fh21010.
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Tomato is one of the most consumed fruits in the world. Tomato sauce, a tomato product, is one of the mother sauces that has been developed by Escoffier (1846-1935). Nowadays, tomato sauce has been adapted by each country according to their own culinary culture. In the current study four different tomato sauce recipes were investigated in the context of their antioxidant activity and total phenolic content. Hydrophilic and lipophilic extractions of samples were evaluated separately. It was found that there is a relationship between total phenolic content and antioxidant activity in hydrophilic extraction. However, no similar correlation was found between total phenolic content and antioxidant activity in lipophilic extraction. According to the results, the highest antioxidant activity of both hydrophilic and lipophilic extractions was observed in S1 with the values 25.53±1.01 and 45.48±2.06 respectively. In lipophilic extraction, S2 had the lowest antioxidant activity with 32.77±1.07, because of the lack of the ingredients high in lipophilic antioxidant compounds. It was observed that the shortest cooking time with 10 min provide the highest retention of antioxidant activity and total phenolic content in this sauce. Also, antioxidant activity of lipophilic extraction for longer cooking time applied sauces (S4) could be kept high with ingredients such as carrot. It can be suggested that adding of ingredients which have antioxidant activity may be useful for providing bioactive properties in long cooking time procedures and it should be noted that the length of cooking time negatively affected the TPC values.
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Dwiyanti, Ratih Dewi, and Leka Lutpiatina. "Mutu Bakteriologis Saus Tomat Pentol di Banjarbaru." Medical Laboratory Technology Journal 2, no. 1 (June 30, 2016): 1. http://dx.doi.org/10.31964/mltj.v2i1.31.
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<p style="text-align: justify;">Abstract: The food was used as a complementary flavor sauces include snacks bulb. Dressing materials according to SNI 01-7388-2009 must comply with the requirements of the parameter Staphylococcus aureus, MPN (Most probable number) Coliform, TPC (total plate count) and molds. This study aims to determine the percentage of tomato sauce snacks bulb in the area around the intersection of four Banjarbaru who do not qualify SNI 01-7388-2009 of parameters MPN Coliform and Staphylococcus aureus. The results showed MPN Coliform tomato sauce ranges from 0-240 and Staphylococcus aureus 5 x 101 to 6.5 x 103. Concluded percentage tomato sauce snacks bulb that does not qualify SNI 01-7388-2009 parameter is 60% MPN Coliform and Staphylococcus aureus 80%. Suggestions to determine the value of TPC (total plate count) and molds and other chemical parameters of tomato sauce.
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Yu, Jiahao, Béatrice Gleize, Lianfu Zhang, Catherine Caris-Veyrat, and Catherine M. G. C. Renard. "Impact of onions in tomato-based sauces on isomerization and bioaccessibility of colorless carotenes: phytoene and phytofluene." Food & Function 11, no. 6 (2020): 5122–32. http://dx.doi.org/10.1039/d0fo00505c.
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Nurrohmah, Salisa, Gebrina Rahmah, and Frida Agung Rakhmadi. "Multimeter Measuring Tool Application as Alternative Method of Resistance Characteristics Discern Between the Sauce brand "abc" Sauce with brand "dena"." Proceeding International Conference on Science and Engineering 2 (March 1, 2019): 249–50. http://dx.doi.org/10.14421/icse.v2.96.
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The sauce is an ingredient in cooking or food complement. The materials used is chili or tomato sauce. Use of the basic ingredients in the sauce affect the physical quantities of the dressing. One of the physical quantities that can be measured is resistance. Resistance can be defined as the amount that inhibits electrical current. The purpose of this study was to determine the resistance characteristics of materials ABC sauce and dressing materials Dena. Different from the base material, the resistance value will be different sauces. By using Analog Multimeter and perform measurements five times, found a resistance value of (4.6; 4.6; 4.8; 4.8; and 4.7) Ω for ABC dressing material and material obtained resistance value Dena sauce by (4.3; 4.4; 4.4; 4.3; and 4.5) Ω with th e volume of each sauce is ± 10ml.
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Istia, Inka Condro, Wadli Wadli, and Yunika Purwanti. "Postharvest Handling Of Sweet Potatoes In Sauce Processing CV. Sumber Sari Limbangan Kulon – Brebes." Journal of Technology and Food Processing (JTFP) 1, no. 01 (January 28, 2021): 24–29. http://dx.doi.org/10.46772/jtfp.v1i01.339.
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Sweet potato is a potential carbohydrate producer (as an energy source) and can be used as an alternative food source. One of the varieties of sweet potato, namely yellow sweet potato which contains beta carotene, functions as an antioxidant and helps overcome cancer-causing chemicals that can damage eye tissue. The use of sweet potatoes is still limited, to increase the utility and added value requires innovation, namely by adding to the making of sauce. In the sauce production process at CV. Sumber Sari uses yellow sweet potatoes. Sauce as a thick liquid made from tomato or chili paste which can give a special aroma and taste to a food. The addition of other ingredients such as sugar, salt and food additives. The research objective was to study yellow sweet potato as an additional ingredient in making sauces. This research is expected to provide alternative uses for sweet potatoes, increase the effectiveness and added value of sweet potatoes. Processing of sauces with the addition of sweet potatoes to increase utility and added value was carried out by CV. Sumber Sari. The production process begins with cleaning of raw materials and packaging, material preparation, mixing, processing and packaging. CV Sumber Sari sauce is distributed to agents throughout Central Java
Dissertations / Theses on the topic "Tomato sauces"
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Ajmera, Shefali. "The Effects of Different Cooking Times and Temperatures on Tomato Sauce Lycopene Content." Bowling Green State University / OhioLINK, 2006. http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1162846281.
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Chanforan, Céline. "Stabilité de microconstituants de la tomate (composés phénoliques, caroténoïdes, vitamines C et E) au cours des procédés de transformation : études en systèmes modèles, mise au point d'un modèle stoechio-cinétique et validation pour l’étape unitaire de préparation de sauce tomate." Thesis, Avignon, 2010. http://www.theses.fr/2010AVIG0241/document.
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La tomate, fruit largement consommé frais mais aussi sous forme transformée, est reconnue pour ses qualités nutritionnelles. Riche en microconstituants, tels les caroténoïdes (le lycopène en particulier), les composés phénoliques et la vitamine C, sa consommation régulière permettrait de réduire les risques de maladies cardiovasculaires et de certains cancers. Cependant, les traitements thermiques appliqués lors de la préparation industrielle de produits à base de tomate peuvent être à l'origine de réactions chimiques entraînant la dégradation de ces antioxydants. D'autre part, l'ajout d'huile végétale, pour la préparation de la sauce tomate notamment, met en jeu des réactions d'oxydation des lipides pouvant contribuer à l'instabilité de ces microconstituants. L’objectif principal de cette thèse est la détermination des cinétiques réactionnelles impliquées dans l’évolution des microconstituants de la tomate lors des procédés industriels de transformation.Dans un premier temps, une étude qualitative et quantitative sur plusieurs produits industriels (concentrés, pulpe, sauces) à base de tomate a été menée afin de déterminer les microconstituants marqueurs de la qualité nutritionnelle : (E)-lycopène et (E)-β-carotène pour les caroténoïdes, rutine, 7-O-glucosyl-naringénine et acide chlorogénique pour les composés phénoliques ainsi que les vitamines C et E ont été retenus. Cette première étude a permis de déterminer l’impact de procédés industriels sur les teneurs en microconstituants pour des produits collectés en entrée et en sortie de process pour deux usines de la région PACA.Par la suite, la stabilité des 7 marqueurs sélectionnés a été étudiée dans trois systèmes modèles modélisant la sauce tomate à des températures simulant des conditions de cold et hot breaks. Ces systèmes modèles comprennent un milieu aqueux acide (pH 3,8) contenant de l’amidon, un milieu lipidique constitué d'huile et de phospholipides végétaux et une émulsion H/E (huile dans eau) intégrant ces divers constituants. L’oxydation des lipides et son éventuelle protection par les microconstituants ont été évaluées par détermination de l'évolution des teneurs en diènes conjugués et trilinoléine. Parmi tous les antioxydants, la vitamine C s'est avérée être le moins stable en émulsion comme en milieu aqueux; sa vitesse d'oxydation est influencée par la teneur en oxygène dans le milieu. Les teneurs en composés phénoliques sont peu affectées, même à haute température (95 °C) tandis que les caroténoïdes s'isomérisent rapidement quelles que soient les conditions appliquées. Dans l'émulsion modèle, l'oxydation lipidique est nettement accélérée quand la température s'élève et tous les marqueurs se dégradent plus rapidement qu'en milieu aqueux ou lipidique.La détermination des constantes de vitesses a été réalisée, soit individuellement pour chaque cinétique, soit par desapproches globales (modèle oxydation lipidique et modèle stoechio-cinétique). Ce dernier modèle a pour but de proposer des conditions limitant l’oxydation lipidique et la dégradation des microconstituants de la tomate au cours des procédésTomato is a fruit widely consumed either fresh or processed possessing recognized nutritional qualities. Rich in microconstituents like carotenoids (such as lycopene), phenolic compounds and vitamin C, its regular consumption could reduce risks of cardio-vascular diseases and cancers. However, thermal treatments applied during industrial preparation of tomato products may involve various chemical reactions leading to the degradation of these antioxidants. Besides, addition of vegetable oil for the preparation of tomato sauce may lead to lipid oxidation contributing to the microconstituent instability.The main objective of this thesis is the determination of reaction kinetics for tomato microconstituents during industrial processing.First, a qualitative and quantitative study on several industrial tomato products (pastes, pulp, sauces) was carried out in order to select markers of the nutritional quality: (E)-lycopene and (E)-β-carotene for carotenoids, rutin, naringenin 7-O-glucoside and chlorogenic acid for phenolics as well as vitamins C and E. Additionally, an impact of processing was determined for industrial products collected before and after processing in two different plants in the PACA Region. Then, the stability of the selected markers was studied in model systems mimicking tomato sauce at hot and cold break temperatures. For this purpose, three model systems were developed: an aqueous model containing starch, a lipidic model consisting of vegetable oil and phospholipids and an O/W (oil-in-water) emulsion integrating all these constituents. Lipid oxidation and its possible protection by antioxidants were evaluated by the follow-up of conjugated dienes and trilinolein. Among all the antioxidants, vitamin C proved to be the least stable in both the emulsion and aqueous models. Its oxidation rate was found to be oxygen dependent. Phenolic compounds were little affected, even at high temperature (95 °C) whereas carotenoids rapidly isomerised whatever the conditions applied. In the emulsion model, lipid oxidation is clearly accelerated when the temperature increases and all markers are more rapidly degraded than in the aqueous or lipidic model. Rate constants were determined, either individually for each kinetics, either using global approaches (lipid oxidationmodel and stoichio-kinetic model). This last model aims at giving process conditions limiting lipid oxidation and microconstituent degradation
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Chanforan, Céline. "Stabilité de microconstituants de la tomate (composés phénoliques, caroténoïdes, vitamines C et E) au cours des procédés de transformation : études en systèmes modèles, mise au point d'un modèle stoechio-cinétique et validation pour l'étape unitaire de préparation de sauce tomate." Phd thesis, Université d'Avignon, 2010. http://tel.archives-ouvertes.fr/tel-00581598.
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La tomate, fruit largement consommé frais mais aussi sous forme transformée, est reconnue pour ses qualités nutritionnelles. Riche en microconstituants, tels les caroténoïdes (le lycopène en particulier), les composés phénoliques et la vitamine C, sa consommation régulière permettrait de réduire les risques de maladies cardiovasculaires et de certains cancers. Cependant, les traitements thermiques appliqués lors de la préparation industrielle de produits à base de tomate peuvent être à l'origine de réactions chimiques entraînant la dégradation de ces antioxydants. D'autre part, l'ajout d'huile végétale, pour la préparation de la sauce tomate notamment, met en jeu des réactions d'oxydation des lipides pouvant contribuer à l'instabilité de ces microconstituants. L'objectif principal de cette thèse est la détermination des cinétiques réactionnelles impliquées dans l'évolution des microconstituants de la tomate lors des procédés industriels de transformation.Dans un premier temps, une étude qualitative et quantitative sur plusieurs produits industriels (concentrés, pulpe, sauces) à base de tomate a été menée afin de déterminer les microconstituants marqueurs de la qualité nutritionnelle : (E)-lycopène et (E)-β-carotène pour les caroténoïdes, rutine, 7-O-glucosyl-naringénine et acide chlorogénique pour les composés phénoliques ainsi que les vitamines C et E ont été retenus. Cette première étude a permis de déterminer l'impact de procédés industriels sur les teneurs en microconstituants pour des produits collectés en entrée et en sortie de process pour deux usines de la région PACA.Par la suite, la stabilité des 7 marqueurs sélectionnés a été étudiée dans trois systèmes modèles modélisant la sauce tomate à des températures simulant des conditions de cold et hot breaks. Ces systèmes modèles comprennent un milieu aqueux acide (pH 3,8) contenant de l'amidon, un milieu lipidique constitué d'huile et de phospholipides végétaux et une émulsion H/E (huile dans eau) intégrant ces divers constituants. L'oxydation des lipides et son éventuelle protection par les microconstituants ont été évaluées par détermination de l'évolution des teneurs en diènes conjugués et trilinoléine. Parmi tous les antioxydants, la vitamine C s'est avérée être le moins stable en émulsion comme en milieu aqueux; sa vitesse d'oxydation est influencée par la teneur en oxygène dans le milieu. Les teneurs en composés phénoliques sont peu affectées, même à haute température (95 °C) tandis que les caroténoïdes s'isomérisent rapidement quelles que soient les conditions appliquées. Dans l'émulsion modèle, l'oxydation lipidique est nettement accélérée quand la température s'élève et tous les marqueurs se dégradent plus rapidement qu'en milieu aqueux ou lipidique.La détermination des constantes de vitesses a été réalisée, soit individuellement pour chaque cinétique, soit par desapproches globales (modèle oxydation lipidique et modèle stoechio-cinétique). Ce dernier modèle a pour but de proposer des conditions limitant l'oxydation lipidique et la dégradation des microconstituants de la tomate au cours des procédés
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Ribeiro, Luzia LucÃlia Saraiva. "Processos de tomada de decisÃo em sistemas municipais de saÃde." Universidade Federal do CearÃ, 2013. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=9978.
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Trata-se de uma pesquisa de natureza qualitativa, que teve como objetivo analisar os processos e fatores intervenientes para a tomada de decisÃo em sistemas municipais de saÃde. Os sujeitos da pesquisa foram secretÃrios municipais de saÃde do Estado do CearÃ, selecionados com base em atributos definidos para a conduÃÃo da pesquisa. O instrumento de coleta de informaÃÃes foi um roteiro de entrevista, semiestruturado, contendo os principais elementos divididos em blocos: Poder TÃcnico, Poder Administrativo e Poder PolÃtico, com suporte no referencial teÃrico do sanitarista latino-americano Mario Testa. A aplicaÃÃo foi realizada individualmente, utilizando-se de gravaÃÃo como recurso de Ãudio, apÃs autorizaÃÃo e assinatura do Termo de Consentimento Livre Esclarecido. A anÃlise se deu pela tÃcnica da AnÃlise de ConteÃdo, na perspectiva de Bardin (1977). ApÃs estudo dos dados, pÃde-se observar que no processo decisÃrio hà o entrelaÃamento dos trÃs poderes, alÃm das muitas complexidades e subjetividades envolvidas nos processos da gestÃo de saÃde. Com origem nas informaÃÃes coletadas nas entrevistas, depreende-se que as dificuldades apontadas no processo decisÃrio resultam bem mais das relaÃÃes entre os atores envolvidos na atividade da gestÃo do que em aspectos objetivos, quais sejam, o porte do municÃpio e/ou a carÃncia de recursos, na maioria das vezes, utilizada como argumento para justificar a ineficÃcia da polÃtica pÃblica de saÃde. De todo estudo realizado, constata-se que o cotidiano do gestor municipal de saÃde està congestionado no conflito entre as ordenanÃas administrativas dispostas na legislaÃÃo do sistema de saÃde e a atuaÃÃo dos agentes polÃticos, descompassados em relaÃÃo ao planejamento administrativo e à capacidade econÃmica dos sistemas de saÃde municipais. O grau de influÃncia do poder polÃtico na tomada de decisÃo dificulta o nÃvel de qualidade das equipes e a execuÃÃo de aÃÃes planejadas. Enquanto o poder polÃtico atua na influÃncia, o Poder JudiciÃrio impÃe a substituiÃÃo dos critÃrios de atendimento por meio de decisÃes que invertem a ordem de preferÃncia, ensejando, na maioria das vezes, a desigualdade entre os usuÃrios.
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Sá, Lays Andrade de. "Depressão infantil: elaboração de um instrumento para avaliação e tomada de decisão em saúde." Universidade Federal da Paraíba, 2017. http://tede.biblioteca.ufpb.br:8080/handle/tede/9044.
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The child depression construct evaluated in the present study was one whose symptoms are associated with Major Depressive Disorder described in DSM-5. The purpose of this dissertation was to elaborate and validate an Inventory for Evaluation of Depression in Children. For this purpose, was applied to the Child Depression Inventory, developed and validated in this study, a sample of 211 children; divided into two groups: one with psychological service demands and another without this demand. The research was exploratory type, with data analysis of quantitative approach, based on the Classical Theory of Tests and the Theory of Response to the Item. Were performed Analyzes which made it possible to verify the psychometric evidence: Factorial Analysis of the main axes (PAF) with oblique rotation and Chronbach alpha indexes. PAF indicated a structure of 58 items with a correlation matrix composed of 7 factors, namely: 1. Self-destructive thoughts; 2. Apathy; 3. Euphoric feelings; 4. Irritability; 5. Feelings of utility; 6. Deep despondency; And 7. Psychomotor restlessness and retardation. These factors presented, in the great majority, a level of internal consistency above 0.70; and for the total set, 0.926. It was used Mann-Whitney U Test and t-test for independent samples in order to compare the two sets of samples. it was notes Significant statistical differences between them In both tests. The TRI analysis was done by the Gradual Response Model for polytomic items. Regarding parameter b (difficulty), of the total of items, only 3 were considered easy; 8 as medium and 16 considered extremely difficult (59.26%). For parameter a, item I11 was the most discriminatory and I29 or less. Factors 1, 4 and 5 were the ones that presented the best performance in providing information about the construct. After a TRI calculation, the instrument resulted in 27 items. Overall, the goal was achieved and the results described were informative. In general, it can be stated that the objectives of this dissertation have been reached.
O construto depressão infantil avaliado no presente estudo foi aquele cujos sintomas estão associados ao Transtorno Depressivo Maior descritos no DSM-5. O objetivo da presente dissertação foi elaborar e validar um Inventário para avaliação de Depressão em Crianças. Para tanto, foi aplicado o Inventário Depressão Infantil (IDI), elaborado e validado neste estudo, em uma amostra de 211 crianças; divididas em dois grupos: um com demandas de serviço psicológico e outro sem esta demanda. Esta pesquisa foi do tipo exploratória, com análise dos dados de abordagem quantitativa, embasada na Teoria Clássica dos Testes e na Teoria de Resposta ao Item. Foram realizadas análises que possibilitaram verificar evidências psicométricas: Análise Fatorial dos eixos principais (PAF) com rotação oblíqua e índices de alfa de Cronbach. A PAF indicou uma estrutura de 58 itens com uma matriz de correlação composta por 7 fatores, quais sejam: 1. Pensamentos autodestrutivos; 2. Apatia; 3. Sentimentos eufóricos; 4. Irritabilidade; 5. Sentimentos de utilidade; 6. Desânimo profundo; e 7. Agitação e retardo psicomotor. Tais fatores apresentaram, em sua grande maioria, nível de consistência interna acima de 0,70; e para o conjunto total, 0,926. Utilizou-se teste U de Mann-Whitney e t de student para amostras independentes a fim comparar os dois grupos de amostras. Pôde-se constatar diferenças significativamente estatísticas entre elas em ambos os testes. A análise da TRI foi realizada pelo Modelo de Resposta Gradual para itens politômicos. Sobre o parâmetro b (dificuldade), do total de itens, apenas 3 foram considerados fáceis; 8 como medianos e 16 considerados extremamente difíceis (59,26%). Sobre o parâmetro a, o item I11 foi o mais discriminativo e o I29 o menos. Os fatores 1, 4 e 5 foram os que apresentam melhor desempenho em dispor informação sobre o construto. Após a estimação de parâmetros da TRI, o instrumento resultou em 27 itens. De modo geral, pode-se afirmar que os objetivos da presente dissertação foram alcançados.
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Amorim, Ericka Holmes. "Atenção básica como instrumento de apoio à tomada de decisão: avaliação de profissionais de saúde." Universidade Federal da Paraíba, 2016. http://tede.biblioteca.ufpb.br:8080/handle/tede/9100.
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The incorporation of new information systems in the field of Primary Health Care (PHC) is essential to the achievement of health actions, consistent with new proposals to care by professionals of the Family Health Strategy (FHS). In this context, the Information for Warning System Basic (SISAB), through the strategy e-NHS Primary Care was incorporated in order to improve the scenario so far installed with the Information System of Primary Care (SIAB), reducing workload in the collection and integration of data, and use of information by management in PHC. To start this process, the e-SUS AB has a data collection tool Simplified (CDS), which has its fulfillment through service records. Therefore, it is necessary to carry out an assessment about the understanding that health professionals have about the use of this new technology for decision-making in their practices. Thus, this study brought the objective: investigating how health professionals use the data or information e-NHS Primary Care for decision-making in their practices. It is an exploratory, descriptive study, with quantitative and qualitative approach, conducted with the participation of 362 professionals, including nurses, doctors and dentists, FHS workers in the city of João Pessoa - PB. For sample composition was considered a stratified sampling with proportional allocation, with a significance level of 95% and margin of error of 5%. The study was conducted by applying a semi-structured questionnaire with open and closed questions after approval by the Research Ethics Committee (CEP), with CAEE: 3940114.0.0000.5188 and the Municipal Health Secretariat (SMS). For data analysis it was built a database and performed the descriptive analysis with simple frequency and percentage, and inferential statistics through the Kruskal-Wallis test hypotheses, Multiple comparisons and Mann-Whitney. For the analysis of qualitative data there was used the technique of thematic analysis of Bardin. The results were able to identify the existence of similarities and differences between the groups of workers investigated by means of hypothesis testing. In addition, it was found that some professionals use the data from the e-SUS records to make decisions in their practices, given the existence of difficulties in this path as non-receipt of reports from data collected; plugs not suitable to local conditions; incomplete profiles; lack of training or continuing education, among others. Although, the study participants reported the need for readjustment of the chips, as well as feedback from data collected through reports, and even the implementation of Electronic Health Record Citizen (PEC), as they believe they would have the information immediately to guide and plan health actions in the FHS.
A incorporação de novos sistemas de informação na área da Atenção Primária à Saúde (APS) é essencial para a concretização das ações em saúde condizentes com novas propostas de cuidar pelos profissionais da Estratégia Saúde da Família (ESF). Logo, o Sistema de Informação para Atenção Básica (SISAB) foi incorporado na ESF por meio da estratégia e-SUS, com o objetivo de melhorar o cenário de dificuldades para com o uso dos dados e informações coletadas com o Sistema de Informação da Atenção Básica (SIAB). Esse novo sistema propõe a redução da sobrecarga de trabalho na coleta e inserção dos dados, assim como melhorar a eficiência no uso da informação pela gestão no processo de tomada de decisão. O e-SUS AB conta com uma ferramenta de Coleta de Dados Simplificada (CDS), a qual tem seu preenchimento por meio de fichas de atendimento. Para tanto, se faz necessária investigar o conhecimento que os profissionais de saúde têm a respeito da utilização dessa nova tecnologia para a tomada de decisão em suas práticas. Logo, o presente estudo trouxe como objetivo: investigar como os profissionais de saúde utilizam os dados e informações do e-SUS Atenção Básica para a tomada de decisão em suas práticas. Trata-se de um estudo exploratório, descritivo, com abordagem quanti-qualitativa, realizado com a participação de 362 profissionais, entre enfermeiros, médicos e odontólogos, trabalhadores de ESF do município de João Pessoa – PB. Para composição da amostra foi considerada uma amostragem estratificada com alocação proporcional, com nível de confiança de 95% e margem de erro de 5%. O estudo foi realizado por meio da aplicação de um questionário estruturado, contendo questões abertas e fechadas após aprovação do projeto pelo Comitê de Ética em Pesquisa (CEP), com CAEE n° 3940114.0.0000.5188 e pela Secretaria Municipal de Saúde (SMS). Para a análise dos dados foi construído um banco de dados e realizado a análise descritiva com frequência e porcentagem simples, e estatística inferencial por meio dos testes de hipóteses de Kruskal-Wallis, Comparações Múltiplas e Mann-Whitney. Para a análise dos dados qualitativos foi empregada a técnica da análise temática de Bardin. Os resultados puderam identificar a existência de semelhanças e diferenças entre os grupos de trabalhadores investigados por meio dos testes de hipóteses. Além disso, constatou-se que os profissionais pouco utilizam os dados provenientes das fichas do e-SUS para tomar decisões em suas práticas, haja vista a existência de dificuldades nesse percurso como: não recebimento de relatórios dos dados colhidos; fichas não adequadas à realidade local; fichas incompletas; falta de treinamentos ou educação permanente, entre outros. Portanto, os participantes do estudo relataram a necessidade de readequação das fichas, assim como, o feedback dos dados coletados por meio de relatórios, e até mesmo, a implantação do Prontuário Eletrônico do Cidadão (PEC), já que acreditam que teriam a informação de forma imediata para nortear e planejar as ações em saúde na ESF.
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Correia, Aline de Alcântara. "Tomada de decisão no processo de trabalho de enfermeiros: conhecendo a realidade nas unidades de saúde da família." Universidade Federal da Paraíba, 2012. http://tede.biblioteca.ufpb.br:8080/handle/tede/6534.
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Previous issue date: 2012-11-26Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES
The objective is to understand the Decision Making in the process of the nurses working in the Family Health Units, check the state of the art of Decision Making in the process of nurses working in the Family Health Units, and identify tools that assist Decision Making of nurses during the work process, in the exercise of administrative activities, the Family Health Units of Joao Pessoa. This was an exploratory, descriptive and inferential with quantitative and qualitative approaches, developed in the city of Joao Pessoa, from October of 2011 to May of 2012. The research was guided by Resolution 196/96 of the National Health Council. The project was submitted to the Ethics Committee in Research of the University Hospital Lauro Wanderley and it was approved by the Protocol 450/11. Data collect was performed by applying a semi-structured questionnaire developed exclusively for this purpose, consisting of 12 objective questions, of which three had space for details of the option selected, in order to meet the objectives of the study. As a method for decision making information obtained was used for hypothesis testing in finite population proportion. The results revealed that for decision making nurses are not based on pre-established models. We conclude that the Decision Making is made based on personal experience of professional and/or its technical expertise, so circumstantial and not scientific. These findings corroborate the assumption that most nurses do not use models of decision making and even unaware of the existence of such tools for effectiveness of its work in the Family Health Units.
Objetivou-se em compreender a Tomada de Decisão no âmbito do processo de trabalho dos enfermeiros em Unidades de Saúde da Família; verificar o estado da arte da Tomada de Decisão no âmbito do processo de trabalho dos enfermeiros em Unidades de Saúde da Família; além de identificar ferramentas que auxiliam a Tomada de Decisão dos Enfermeiros durante o processo de trabalho, no exercício das atividades administrativas, nas Unidades de Saúde da Família de João Pessoa. Tratou-se de uma pesquisa exploratória, descritiva e inferencial com abordagens quantitativa e qualitativa, desenvolvida no município de João Pessoa-PB, no período de outubro de 2011 a maio de 2012. A pesquisa pautou-se pela Resolução 196/96 do Conselho Nacional de Saúde. O projeto foi submetido ao Comitê de Ética em Pesquisa do Hospital Universitário Lauro Wanderley e aprovado conforme protocolo no 450/11. A coleta de dados foi realizada mediante aplicação de um questionário semiestruturado desenvolvido exclusivamente para este fim, composto por 12 questões objetivas, das quais, três possuíam espaço para detalhamento da opção marcada, de modo a atender aos objetivos do estudo. Como método para a tomada de decisão das informações obtidas utilizou-se o teste de hipótese para proporção em população finita. Os resultados obtidos revelaram que para a tomada de decisão os enfermeiros não se baseiam em Modelos pré-estabelecidos. Concluímos que as Tomadas de Decisão são realizadas com base na experiência pessoal do profissional e/ou na sua expertise técnica, de modo circunstancial e não científico. Tais achados corroboram com o pressuposto que grande parte dos Enfermeiros não utiliza modelos de tomada de decisão, e até mesmo desconhecem a existência de tais ferramentas para eficácia de seu trabalho nas Unidades de Saúde da Família.
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Moreira, Mario Santos. "Politica de imunizacao no Brasil: processo de introducao de novas vacinas." Rio de Janeiro : [s.n.], 2002. http://teses.cict.fiocruz.br/pdf/moreiramsm.pdf.
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Moreira, Mario Santos. "Política de imunização no Brasil: processo de introdução de novas vacinas." reponame:Repositório Institucional da FIOCRUZ, 2002. https://www.arca.fiocruz.br/handle/icict/4806.
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Previous issue date: 2002O presente trabalho busca estudar a Política Nacional de Imunizações, na perspectiva de decifrar o processo decisório que envolve a introdução de novas vacinas na cesta de produtos ofertados ao publico usuário. A idéia e problematizar o processo decisório que se desenvolve em ambiente de múltiplos e convergentes interesses. Ha uma apresentação dos principais números da política referentes ao período 1995-2000, da organização da burocracia que implementa a política e um delineamento do mercado publico de vacinas e o papel estratégico da produção nacional de vacinas para a política. A partir deste mapeamento e feita uma discussão conceitual sobre o processo decisório com base em revisão bibliográfica de vários especialistas que produzem conhecimento a respeito do tema. A decisão de vacinar os idosos recebe tratamento especial para ilustrar a complexidade do ambiente e a não linearidade da decisão, buscando confrontar tal decisão com o esquema decisório estruturado proposto. Para a conclusão, são apresentadas considerações finais, onde são apresentados argumentos que sugerem a coexistência de duas diferentes dimensões por onde flui o processo decisório. A dimensão estruturada onde as decisões são explicadas pela racionalidade técnica e outra, fortemente marcada por interesses, competições e coalizões que moldam na pratica o formato da política.
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Pereira, Ana Paula de Jesus Tomé. "Modelo de suporte à tomada de decisão sobre de acidentes de trânsito com vítimas baseado em lógica fuzzy." Universidade Federal da Paraíba, 2013. http://tede.biblioteca.ufpb.br:8080/handle/tede/6544.
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Previous issue date: 2013-08-27Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES
Traffic accidents represent, in Brazil, a serious economic and especially social, relevant for magnitude of the mortality and number of people suffering from sequelae arising, thus becoming a serious public health problem. This research aimed to develop a model to support decision making based on fuzzy logic, supported by analyzes spatial and spatio-temporal (Scan method) to categorize neighborhoods according to priority intervention for prevention and control of traffic accidents that produce victims. Secondary data were georeferenced and recorded by Mobile Emergency Care Service in João Pessoa, Paraíba, in the years 2010 and 2011. Throughout study period, João Pessoa was 10,070 traffic accidents with victims. Of this total, 17.8% had breath ethanol and 0.8% died at the scene. The majority of victims were male (74.5%), belonging to the age group 20-29 years (37.7%). The accidents occurred mainly on Sundays (19.2%), Saturdays (18.7%) and on Fridays (14.4%) as well as in the months of December (10%), October (9.8% ) and May (8.9%). Most of the vehicles involved was composed by motorcycles (68.1%) and cars (36.5%). The nature of accident, collision was more frequent (46.2%), followed by fall motorcycle (30.7%) and pedestrian injuries (11.1%). In analysis of the relative risk and spatial distribution of these events, it was found that neighborhoods with high relative risk and formed significant spatial clusters concentrated in the north, northwest and northeast of the municipality. We identified 15 clusters space-time, which concentrated mainly in the northern, northeastern and coastal strip of the municipality. It was observed that neighborhoods reported by Mobile Emergency Care Service were categorized as priority by model, Valentina and Mandacaru were categorized as with tendency to priority, and Mangabeira was categorized as non-priority. The proposed decision model showed good agreement when compared with Mobile Emergency Care Service, thus satisfying the identification and classification of neighborhoods as a priority, with tendency to priority, with tendency to non-priority and non-priority. The results may be of relevance to both Mobile Emergency Care Service as to other public officials linked to road traffic, traffic education and care for victims produced by road traffic in João Pessoa.
Os acidentes de trânsito representam, no Brasil, um grave problema econômico e principalmente social, relevante pela magnitude da mortalidade e do número de pessoas portadoras de sequelas decorrentes, tornando-se assim um grave problema de saúde pública. Este trabalho objetivou elaborar um modelo de apoio à tomada de decisão baseado em lógica fuzzy, apoiado pelas análises espacial e espaço-temporal (método Scan), para categorizar os bairros de acordo com o grau de prioridade de intervenção para a prevenção e combate dos acidentes de trânsito que produzam vítimas. Foram utilizados dados secundários georreferenciados e registrados pelo Serviço de Atendimento Móvel de Urgência na cidade de João Pessoa, Paraíba, nos anos 2010 e 2011. Ao longo do período de estudo, João Pessoa apresentou 10.070 ocorrências de AT com vítimas. Deste total, 17,8% apresentaram hálito etílico e 0,8% morreram no local do acidente. A maioria das vítimas foi do sexo masculino (74,5%), pertencente à faixa etária de 20 a 29 anos (37,7%). Os acidentes ocorreram principalmente aos domingos (19,2%), aos sábados (18,7%) e às sextas-feiras (14,4%), bem como nos meses de dezembro (10%), outubro (9,8%) e maio (8,9%). A maioria dos veículos envolvidos foi composta por motocicletas (68,1%) e carros (36,5%). Quanto à natureza do acidente, a colisão foi mais frequente (46,2%), seguida por queda de motocicleta (30,7%) e atropelamento (11,1%). Na análise do risco relativo e da distribuição espacial destes eventos, verificou-se que os bairros com alto risco relativo e que formaram conglomerados espaciais significativos concentraram-se nas regiões norte, noroeste e nordeste do município. Foram identificados 15 conglomerados espaço-temporais, que se concentraram principalmente nas regiões norte, nordeste e faixa litorânea do município. Observou-se que os bairros relatados pelo SAMU/JP foram categorizados pelo modelo como prioritários, Mandacaru e Valentina, os quais foram categorizados como com tendência a prioritários, e Mangabeira, categorizado como não prioritário. O modelo de decisão proposto apresentou boa concordância quando comparado com o SAMU/JP, sendo assim satisfatório na identificação e classificação dos bairros como prioritários, com tendência a prioritários, com tendência a não prioritários e não prioritários. Os resultados desta pesquisa podem ser de relevância tanto para o SAMU/JP quanto para outros órgãos gestores públicos ligados ao trânsito, educação para o trânsito e atendimento às vítimas produzidas pelo trânsito no município de João Pessoa-PB.
Books on the topic "Tomato sauces"
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Salse di pomodoro: Making the great tomato sauces of Italy. San Francisco: Chronicle Books, 1996.
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illustrator, Fabbri Daniele 1978, ed. So you want to grow a pizza? Mankato, MN: Amicus, 2016.
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Caggiano, Biba. Authentic Italian recipes from Biba Caggiano. Layton, Utah: Gibbs Smith, 2011.
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Hankin, Lester. Quality of tomato paste, sauce, puree, and catsup. New Haven, Conn: Connecticut Agricultural Experiment Station, 1986.
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Hankin, Lester. Quality of tomato paste, sauce, puree, and catsup. New Haven, Conn: Connecticut Agricultural Experiment Station, 1986.
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Jacques, Jourdain, ed. L' amour sauce tomate: Nouvelles. Québec: Le Loup de gouttière, 1996.
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Gussow, Joan Dye. Chicken Little, tomato sauce, and agriculture: Who will produce tomorrow's food? New York: Bootstrap Press, 1991.
Find full textBook chapters on the topic "Tomato sauces"
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Montanari, Angela, Caterina Barone, Michele Barone, and Anna Santangelo. "Canned Tomato Sauces and Beans: Industrial Processes." In SpringerBriefs in Molecular Science, 43–53. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-74132-1_4.
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Palumbo, Domenico, Luigi Quercia, Antonella Del Fiore, Patrizia De Rossi, and Annamaria Bevivino. "The Best Approach for Early Detection of Fungi in Tomato Sauce." In Lecture Notes in Electrical Engineering, 239–46. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-37558-4_36.
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Moskowitz, Howard R., and Ryan Zemel. "Chapter 3. Scientific Psychophysics and the Commercially Oriented Study of Tomato Sauce." In Food Chemistry, Function and Analysis, 41–69. Cambridge: Royal Society of Chemistry, 2019. http://dx.doi.org/10.1039/9781788016247-00041.
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de Alvarenga, José Fernando Rinaldi, Julián Lozano-Castellón, Miriam Martínez-Huélamo, Anna Vallverdú-Queralt, and Rosa María Lamuela-Raventós. "Cooking Practice and the Matrix Effect on the Health Properties of Mediterranean Diet: A Study in Tomato Sauce." In ACS Symposium Series, 305–14. Washington, DC: American Chemical Society, 2018. http://dx.doi.org/10.1021/bk-2018-1286.ch016.
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Barringer, Sheryl. "Production, Freezing, and Storage of Tomato Sauces and Slices." In Handbook of Frozen Foods. CRC Press, 2004. http://dx.doi.org/10.1201/9780203022009.ch24.
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Zukin, Sharon. "Why Harlem Is Not a Ghetto." In Naked City. Oxford University Press, 2010. http://dx.doi.org/10.1093/oso/9780195382853.003.0008.
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It’s noon on a warm Saturday in the middle of June, and a bright sun is shining on Settepani Bakery’s sidewalk café at 120th Street and Lenox Avenue. You didn’t think to bring sunscreen to eat brunch in Harlem, so you choose a table under the red awning, put on your dark glasses, and settle down to read the menu. The small, square, white tables and lightweight aluminum chairs remind you of cafés in Italy or Greenwich Village, and the dishes on the menu also inspire dreams of other places. Smoked turkey panini with brie on pumpernickel bread. Mozzarella, tomatoes, and basil on rosemary focaccia. Bucatini pasta with an almond, basil, and tomato pesto. Cappuccino and latte, of course, but also decaf Masala chai. You understand why Settepani is popular among Harlem’s new movers and shakers. You’ve heard that Maya Angelou, the distinguished poet, playwright, and actor, who lives in a restored brownstone townhouse nearby, often has lunch here. The famous basketball champion and author Kareem Abdul-Jabbar has been seen walking by. The restaurant’s website lists former president Bill Clinton, whose office is on 125th Street, as a corporate customer. And when your graduate students stop in for coffee while doing a research project for your class, they meet Daniel Tisdale, the founder and publisher of Harlem World magazine, who is having a business meeting a few tables away, and Eric Woods, the chief financial officer of Uptown magazine and cofounder of Harlem Vintage, the neighborhood’s first wine store. Harlem has other well-known restaurants: the venerable Sylvia’s, the soul food restaurant that is on every tourist itinerary and sells its own bottled sauces; M&G Diner, known for its smothered pork chops, collard greens, and candied yams; and Amy Ruth’s, offering dishes named for local celebrities, like the waffles and bacon that honor retired police chief Joseph Leake and the chicken and waffles that pay tribute to the Rev. Al Sharpton, a friend of the former owner.
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Gould, Wilbur A. "Tomato Catsup and Chili Sauce Manufacture." In Tomato Production, Processing and Technology, 233–42. Elsevier, 1992. http://dx.doi.org/10.1533/9781845696146.2.233.
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Veteto, James R. "Southern Barbecue Sauce and Heirloom Tomatoes." In The Slaw and the Slow Cooked, 167–80. Vanderbilt University Press, 2012. http://dx.doi.org/10.2307/j.ctv16755s9.14.
Full textConference papers on the topic "Tomato sauces"
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Ciprovica, Inga, Evalds Raits, and Asnate Kirse-Ozolina. "Designing of thermal treatment parameters for tomato sauces." In 18th International Scientific Conference Engineering for Rural Development. Latvia University of Life Sciences and Technologies, 2019. http://dx.doi.org/10.22616/erdev2019.18.n119.
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Yuwindry, Iwan. "Analysis Of Rhodamine B Dyes And Benzoate Acid Preservatives In Tomato Sauces In Banjarmasin City." In Proceedings of the First National Seminar Universitas Sari Mulia, NS-UNISM 2019, 23rd November 2019, Banjarmasin, South Kalimantan, Indonesia. EAI, 2020. http://dx.doi.org/10.4108/eai.23-11-2019.2298342.
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Nugroho, Amin, and Indro Sumantri. "Biogas production of tomato sauce wastewater by batch anaerobic digestion." In PROCEEDINGS OF 2ND INTERNATIONAL CONFERENCE ON CHEMICAL PROCESS AND PRODUCT ENGINEERING (ICCPPE) 2019. AIP Publishing, 2020. http://dx.doi.org/10.1063/1.5140902.
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Widelia Welkriana, Putri, and Heti Rais Khasanah. "Tomato Sauce Coliform Bacteria In The Hawker At Long Beach City Bengkulu." In Proceedings of the 1st International Conference on Inter-professional Health Collaboration (ICIHC 2018). Paris, France: Atlantis Press, 2019. http://dx.doi.org/10.2991/icihc-18.2019.33.
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Raits, Evalds, Lasma Pinte, Asnate Kirse-Ozolina, and Sandra Muizniece-Brasava. "Effect of hot-fill processing at reduced temperatures on tomato sauce microbiological stability in plastic packaging." In 20th International Scientific Conference Engineering for Rural Development. Latvia University of Life Sciences and Technologies, Faculty of Engineering, 2021. http://dx.doi.org/10.22616/erdev.2021.20.tf405.
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Gan, Yong X., and Michelle L. Hyers. "Design, Fabrication and Characterization of Nanostructured Fiber Arrays for Fuel Cell Applications." In 2007 First International Conference on Integration and Commercialization of Micro and Nanosystems. ASMEDC, 2007. http://dx.doi.org/10.1115/mnc2007-21087.
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Design, fabrication and characterization of well-aligned porous nanofibers with large electroactive surface areas were performed. Highly ordered nickel-iron alloy nanofiber arrays were fabricated within porous anodic aluminum oxide (AAO) templates via electrodeposition. In order to further increase the electroactive surface area, dealloying was performed to extract the less noble metallic element, iron, from the nickel alloy to form porous structures. Electrocatalytic properties of the nanoarchitectured porous Ni nanofiber arrays were characterized by cyclic voltammetry (CV). Comparative studies on the electrochemical activities of the nanoarchitectured porous Ni fiber electrode in pure methanol and methanol sulfuric mixture solution were performed. The potential for methanol oxidation is about 0.4 V. It is found that sulfuric acid facilitates the oxidation of methanol. Preliminary studies on the electrocatalytic behavior of the nanoporous nickel in several other solutions containing sugar, orange juice, soy beam juice, tomato sauce were also performed. The stress state of the nanofiber in the AAO templates was derived as well.
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REIS, MEILLYNE ALVES DOS, GEOVANA ALVES DA SILVA, NATALIA SILVA DE ANDRADE, CACIA REGIA DE PAULA, GLAUCIA OLIVEIRA ABREU BATISTA MEIRELES, MARIA BEATRIZ MOREIRA DAS CHAGAS, RAQUEL PEREIRA DE MESQUITA, and MARCOS ANDRE DE MATOS. "VIOLÊNCIA OBSTÉTRICA: UM OLHAR PARA O CONTEXTO DA PANDEMIA DO COVID-19, SIL?NCIO, BRAMIDO E MEDO." In Brazilian Congress. brazco, 2020. http://dx.doi.org/10.51162/brc.health2020-00022.
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Nos ultimos anos, a emergencia e reemergencia de doencas infecciosas como a COVID-19 (Coronavirus Disease 2019) tem sido alvo de grande preocupacao social em todo o mundo, nao apenas pela letalidade, mas pelo impacto social e economico. Em media, 30.055.710 da populacao mundial apresentou confirmacao para COVID-19. Segundo dados do Sistema Unico de Saude, o indice de casos no Brasil foi de 4.558.068, sendo 5% representados por gestantes e lactentes. Somente a regiao Centro-Oeste notificou 26,4%, dos casos detectados de COVID-19, e Goias 26,8% em gestantes e lactentes. A OMS preconiza que a assistencia ao nascimento deva ocorrer com o minimo possivel de intervencao. Assim, espera-se que a equipe de saude no momento do parto seja capaz de resgatar a fisiologia do parto, incentivar a relacao de harmonia entre os avancos tecnologicos e a qualidade das relacoes humanas, bem como destacar o respeito aos direitos de cidadania. Objetivo: revisar a literatura acerca da producao de conhecimento sobre violencia obstetrica em tempos de pandemia de COVID-19 e elucidar as contribuicoes para o enfrentamento dessa problematica. Metodologia: Trata-se de estudo de revisao da literatura entre novembro de 2019 e 2020, nas bases de dados eletronicas da Biblioteca Virtual de Saude (BVS): Literatura Latino-Americana e do Caribe em Ciencias da Saude (LILACS), Medical Literature Analysis and Retrieval System Online (Medline), e Base de Dados em Enfermagem (BDENF) e na SciELO (Scientific Electronic Library Online). Resultado: Para a redacao final utilizou-se 07 artigos cientificos, que apos analise deram origem a 02 categorias tematicas a saber: COVID-19 e violencia obstetrica: silencio, bramido e medo, e COVID-19 e violencia obstetrica: um olhar para alem da pandemia. Consideracoes Finais: Observou-se que a producao cientifica relacionada a violencia obstetrica tem emergido gradativamente, e tomando proporcoes sombrias nesse periodo de pandemia de COVID-19. Assim, tornam-se prementes intervencoes assertivas que contribuam para garantia dos direitos humanos dessas vulneraveis, com foco na recuperacao da autonomia, prevencao de danos obstetricos, emocionais e fisicos. Almeja-se que os nossos achados contribuam para a universalizacao do cuidado a essas mulheres e sua familia de modo a fornecer condicoes capazes de oferecer os condicionantes para a construcao da possibilidade de superacao das vulnerabilidades que vao alem da COVID-19. Por fim, espera-se que os dados aqui suscitados possam contribuir para que o silencio, bramido e medo gerado pela violencia obstetrica e suas interfaces com a saude sexual e reprodutiva dessas mulheres nao sejam mais relatados.,