Decomposição dos alimentos: ação dos micro-organismos

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???dc.contributor.advisor???: dc.contributor.advisorBrandão, William Arthur Philip Louis Naidoo Terroso de Mendonça-
Autor(es): dc.contributor.authorSilva, Silvia Edna Rezende da-
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???dc.identifier.citation???: dc.identifier.citationSILVA, Silvia Edna Rezende da. Decomposição dos alimentos: ação dos micro-organismos. 2012. 35 f. Trabalho de Conclusão de Curso (Especialização) – Universidade Tecnológica Federal do Paraná, Medianeira, 2012.pt_BR
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Resumo: dc.description.abstractThe present work is a study on the importance of knowing and understanding the process of decomposition of food, considering that most students do not have a deeper knowledge on this subject. The work is based on the observation on the decomposition by fungi and bacteria, found in moldy bread, moldy orange or a banana with the peel blackened .The food are exposed to the open air, suffer decomposition process after a certain time. We wanna be shown to students how to form the decomposition of the concepts of introducing fungi, bacteria. Foods spoil the action of microorganisms that decompose. These microorganisms are present in the air and multiply when they find favorable conditions of temperature and humidity, bacteria, molds and yeasts are the most prominent microorganisms as potential agents of spoilage and pathogenic to humans as possible. This project is important for students because many, for lack of deeper knowledge does not know how to deal with the breakdown of food and end up wasting products without knowing what happened to them to get decomposed.pt_BR
Palavras-chave: dc.subjectBactériaspt_BR
Palavras-chave: dc.subjectFungospt_BR
Palavras-chave: dc.subjectAlimentos - Conservaçãopt_BR
Palavras-chave: dc.subjectBacteriapt_BR
Palavras-chave: dc.subjectFungipt_BR
Palavras-chave: dc.subjectFood conservationpt_BR
Título: dc.titleDecomposição dos alimentos: ação dos micro-organismospt_BR
Tipo de arquivo: dc.typeoutropt_BR
Aparece nas coleções:Repositório Institucional - Rede Paraná ROCA

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