Vol. 4 No. 2 (2017): nutrivisa (julho/outubro)

View Vol. 4 No. 2 (2017): nutrivisa (julho/outubro)
Published: 2017-12-25

Full Issue

Artigos originais

  • Sensory analysis of brazilian wine of casta Marcelan by scientific methods

    Silvia Cátia Vasconcelos Rabelo, Catarina Joelma Magalhães Braga
    6-17
    DOI: https://doi.org/10.59171/nutrivisa-2017v4e9020

  • Microbiological quality of leafy vegetables sold in grocers of the metropolitan region of São Paulo, Brazil

    Bianca Gardini Rustichelli, Amanda Souza Barbosa, Michele Santiago dos Santos, Daniela Maria Alves Chaud, Natália Portela Viana, Edeli Simioni de Abreu
    18-26
    DOI: https://doi.org/10.59171/nutrivisa-2017v4e9022

  • Profile of organic food consumers of fairs agroecological the state of São Paulo, Brazil

    Letícia Venancio, Vanessa Gomes da Silva, Maria de Sousa Carvalho Rossi
    27-37
    DOI: https://doi.org/10.59171/nutrivisa-2017v4e9023

  • Vitamin D deficiency and its association with Metabolic Syndrome

    Anderson da Silva, Sandra José do Nascimento Brito, Regicely Aline Brandão Ferreira
    38-47
    DOI: https://doi.org/10.59171/nutrivisa-2017v4e9024

  • Demerara sugar application in orange jelly manufacturing with cranberry (Vaccinium macrocarpon)

    Luéline Paiva Elias, Lucicléia Barros de Vasconcelos Torres
    48-60
    DOI: https://doi.org/10.59171/nutrivisa-2017v4e9025

  • Determination of oxalic acid levels in different samples of tomato

    Lauren Caroline Santos de Oliveira, Danilo Harudy Kamonseki, Sandro Rostelato-Ferreira
    61-65
    DOI: https://doi.org/10.59171/nutrivisa-2017v4e9027

  • Labelling evaluation of organic vegetable origin products

    Camila Ferreira Freire, Luana Guabiraba Mendes, Stella Regina Arcanjo Medeiros, Lorena Herculano Rocha Matos
    66-78
    DOI: https://doi.org/10.59171/nutrivisa-2017v4e9029

  • Development of low sodium bread

    Lorena Herculano Rocha Matos, Paulo César Almeida, Maria Cecília Oliveira da Costa, Thelma Celene Saraiva Leão, Ingrid de Oliveira Câmara
    79-91
    DOI: https://doi.org/10.59171/nutrivisa-2017v4e9030