Please use this identifier to cite or link to this item: http://repositorio.unitau.br/jspui/handle/20.500.11874/1423
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dc.contributor.authorDuran, Nádia Marionpt_BR
dc.contributor.authorMaciel, Erika da Silvapt_BR
dc.contributor.authorGalvão, Juliana Antunespt_BR
dc.contributor.authorSavay-Da-Silva, Luciana Kimiept_BR
dc.contributor.authorSonati, Jaqueline Girnospt_BR
dc.contributor.authorOetterer, Maríliapt_BR
dc.date.accessioned2019-09-11T20:51:37Z-
dc.date.available2019-09-11T20:51:37Z-
dc.date.issued2017-
dc.citation.volume37pt_BR
dc.citation.issue1pt_BR
dc.citation.spage65-
dc.citation.epage69-
dc.identifier.doi10.1590/1678-457x.04416pt_BR
dc.identifier.issn1678-457X-
dc.identifier.urihttp://repositorio.unitau.br/jspui/handle/20.500.11874/1423-
dc.description.abstractAbstract Fish consumption is low in Brazil and several factors justify this fact, among them the lack of practicality in preparation. Thus, this study aimed to investigate the relation between the price and the nutritional characteristics of the processed fish products. Correlations between price and nutritional value of 18 different processed fish products were established, comparing nutritional parameters between in natura and processed fish. The results showed that protein features moderate positive correlation to price. The processed fish products analyzed showed lower protein content and higher contents of energy, lipids and sodium compared to in natura fish.en
dc.description.provenanceMade available in DSpace on 2019-09-11T20:51:37Z (GMT). No. of bitstreams: 0 Previous issue date: 2017en
dc.languageInglêspt_BR
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos-
dc.relation.ispartofFood Science and Technology (Campinas)-
dc.rightsAcesso Abertopt_BR
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0*
dc.sourceScielopt_BR
dc.subject.otherconvenience fooden
dc.subject.otherfish consumptionen
dc.subject.otherpriceen
dc.subject.othernutritional valueen
dc.titleAvailability and consumption of fish as convenience food – correlation between market value and nutritional parametersen
dc.typeArtigo de Periódicopt_BR
dc.contributor.orcidMaciel, Erika https://orcid.org/0000-0002-9836-7665pt_BR
dc.contributor.orcidGalvão, Juliana Antunes https://orcid.org/0000-0003-4222-6801pt_BR
dc.contributor.orcidDuran, Nelson https://orcid.org/0000-0001-8372-5143pt_BR
dc.contributor.researcheridMaciel, Erika/D-7559-2013pt_BR
dc.contributor.researcheridGalvão, Juliana Antunes/D-5978-2013pt_BR
dc.description.affiliation[SONATI, Jaqueline Girnos] Universidade de Taubaté, Brazil-
dc.description.affiliationSAVAY-DA-SILVA, Luciana Kimie] Universidade Federal de Mato Grosso, Brazil-
dc.description.affiliationMACIEL, Erika da Silva] Centro Universitário Luterano de Palmas CEULP, Brazil-
dc.description.affiliationDURAN, Nádia Marion; GALVÃO, Juliana Antunes; OETTERER, Marília] Universidade de São Paulo, Brazil-
dc.subject.researchareaFood Science & Technologyen
dc.subject.scieloareaFood Science & Technologyen
dc.identifier.scieloSCIELO:S0101-20612017000100065-
Appears in Collections:Artigos de Periódicos

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