Vol. 2 No. 1 (2015): nutrivisa (maio/junho)

View Vol. 2 No. 1 (2015): nutrivisa (maio/junho)
Published: 2015-07-25

Full Issue

Artigos originais

  • Processing and stability of a beverage for athletes made with tropical fruit juices

    Maria Clesnice da Cruz Lopes, Nédio Jair Wurlitzer
    8 - 15
    DOI: https://doi.org/10.59171/nutrivisa-2015v2e9043

  • Higienic conditions of food services in hotels from Uruguaiana city, Rio Grande do Sul

    Letícia Lima Lopes, Joice Trindade Silveira, Jassana Moreira Floriano
    17-21
    DOI: https://doi.org/10.59171/nutrivisa-2015v2e9089

  • Quantitative and qualitative aspects of the preparations from a food and nutrition unit in Santo Antônio de Jesus, Bahia

    Manuela Santana Brito Ferreira, Rafael Bittencourt Vieira, Karina Zanoti Fonseca
    22-27
    DOI: https://doi.org/10.59171/nutrivisa-2015v2e9090

  • Quality in hospital food service in Fortaleza, Ceará: analysis of satisfaction

    Ana Carolina Cavalcante Viana, Luana Najara Ferreira Chaves, Ana Patrícia Oliveira Moura Lima
    28-32
    DOI: https://doi.org/10.59171/nutrivisa-2015v2e9091

Artigos de revisão

  • Selenium, biological activity and its relationship to cancer: a literature review

    José Freitas da Silva
    33-40
    DOI: https://doi.org/10.59171/nutrivisa-2015v2e9092

Ponto de Vista

  • Alimentos transgênicos: saiba mais sobre eles

    Tatiane Rodrigues de Oliveira
    6-7
    DOI: https://doi.org/10.59171/nutrivisa-2015v2e9231