aproveitamento integral de alimentos

APROVEITAMENTO INTEGRAL DE ALIMENTOS
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5. REFERÊNCIAS BIBLIOGRÁFICAS
%$'$:,&DPLODAproveitamento Integral dos Alimentos: Melhor Sobrar do que Faltar, São Paulo.
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Aproveitamento de Integral de Alimentos. Rio de
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&DUDFWHUL]DomR H ¿EUDV DOLPHQWDUHV GD FDVFD H FL
OLQGUR FHQWUDO GR DEDFD[L 6PRRWK &D\HQQH Ciência
Agrotécnica/DYUDVYQSPDUDEU
&267$60HWDO&DUDFWHUL]LDFLyQGHDFHOJDIUHVFD
GH 6DQWLDJR GHO 6WHUR $UJHQWLQD &RPSDUDFLyQ GHO
FRQWHQLGRGHQXWULHQWHVHPKRMD\WDOOR(YDOXDFLyQGH
ORV FDURWHQyLGHV SUHVHQWHV Ciência e Technologia
de Alimentos&DPSLQDVYQSMDQDEU
'$0,$1, &ODULVVD HW DO $QiOLVH ItVLFD VHQVRULDO H
PLFURELROyJLFDGHJHOpLDVGHPDQJDIRUPXODGDVFRP
GLIHUHQWHV QtYHLV GH FDVFDV HP VXEVWLWXLomR j SRO
SD Revista Ciência Rural 6DQWD 0DULD Y Q
S$JRVWR
)$2:+2(Organização das Nações Unidas para
Agricultura e Alimentação/ Organização Mundial
de Saúde), )(55(,5$ 07 %5$**,21 * ) 0$768'2
601HFHVVLGDGHV1XWULFLRQDLVQR,GRVR$WLYRAnuário nutrição esportiva$QRHGPDUoR
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e Nutrição de Pernambuco. Situação Alimentar no
Mundo 'LVSRQtYHO HP KWWSZZZUDGLREUDV
JRYEU$FHVVRHPVHW
*21',0-XVVDUD$0HORHWDO&RPSRVLomRFHQWHVL
mal e de minerais em cascas de frutas. Revista Ciência e Tecnologia de Alimentos&DPSLQDVYQ
Outubro/Dezembro. *82&<$1*-:(,-/,<;8<-,$1*<
25
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common fruits as determined by FRAP assay. Nutrition ResearchYS
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Food Chemistry 7HQHULIH 6SDLQ Y S
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,167,7872$.$782'HVSHUGtFLRGH$OLPHQWRVQR
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EURGHVSHUGLFLRGHDOLPHQWRVQREUDVLO $FHVVR HP
VHW
.5$86( 09 0$+$1 /. 0LQHUDLV Alimentos,
nutrição e dietoterapia. 11.ed. São Paulo: Roca,
S
/,0$ *33 Marcadores bioquímicos de injúrias
pelo frio e de maturação em bananasS
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tais. Alimente –se bem: fundamentos, estratégias
e realizações6mR3DXOR6(6,S
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WHV GHVFDUWDGDV GH YHJHWDLV Programa Alimente-se Bem: tabela de composição química das partes não convencionais dos alimentos. São Paulo:
6(6,
MAHLER, H. Present status of WHO´S initiative,
health for all y the year 2000. $QQ5HY3XEOLF+HDO
WKS
0('(,526 39' Reaproveitamento e caracterização dos resíduos orgânicos provenientes do
programa mesa da solidariedade da CEASA/RN.
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tração : Engenharia ambiental e tecnologia de alimen
WRV1DWDO51%UDVLO 0,1,67e5,2 '$ $*5,&8/785$ 3(&8È5,$ (
$%$67(&,0(172 O Papel dos Bancos de Alimentos na Redução do Desperdício de Alimentos.
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GOLLÜCKE,A.P.B. Alimentos funcionais: introdução as principais substâncias bioativas dos ali-
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mentos6mR3DXOR/LYUDULD9DUHOD
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mentos e sua interferência no meio ambiente. Instituto Construir e Conhecer*RLkQLDQ
6(6,6HUYLoR6RFLDOGD,QG~VWULDAlimente-se Bem
com R$ 1,006mR3DXORHG$JRVWR
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human nutrition%RFD5DWRQ&5&S
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man nutrition. Nutrition update1HZ<RUN-RKQ:L
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7(,;(,5$(GLOHQH/DJHGRHWDOAproveitamento Integral dos alimentos e a saúde social8QLYHUVLGD
GH)HGHUDO5XUDOGR5LRGH-DQHLUR±8)55-%UDVLO
9,/+(1$0DULOHQHGH2OLYHLUDHWDOAproveitamento Integral de Alimentos Orgânicos: Arte Culinária
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