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Evaluation of the use of LED lamps: Case study in a Nutrition and Dietetics Ser...
Franco, Juliana Bianca Maia; Barreto, Laís Karla da Silva; Oliveira, Hilderline Câmara de; Pereira, Tarciara Magley da FonsecaThe research dealt with is a case study to know the possible environmental impacts by replacing fluorescent lamps with LED lamps in the University Hospital of the Food and Nutrition Unit Onofre Lopes, from the comparative dimensions of the types of lamps. To start the data collection was made a visit to feed unit, where in each sector was done counting lamps was working and the area measured in square meters. B...
Expansion of geographical indications to boost the development of brazilian cac...
Queiroz, Fabiana Ilka de; Pereira, Tarciara Magley da Fonseca; Franco, Juliana Bianca Maia; Nodari, Cristine HermannThis study aimed to verify the relevance of the expansion of Geographical Indications (GI) as a way to boost the development of Brazilian cachaça. The method chosen for this research is qualitative in nature, through the use of bibliographic and document review techniques. The GI for cachaça in the form of Indication of Origin for the holders of the seal is of fundamental importance in the fight against counter...
Entrepreneurship and COVID-19: Opportunities in the pandemic
Nascimento, Anderson Lopes; Gomes, Sérgio Castro; Ferreira, Antônio Vinícius Oliveira; Ferreira, Ana Luiza Carvalho Medeiros; Silva, Fábio daThis paper aims to investigate the opening of new businesses during this COVID-19 pandemic period in Brazil. A qualitative study, of a descriptive nature, with an investigative method based on basic qualitative research. The data collection was done through a focus group, applying a semi-structured interview to a group of nine participants, and the data were submitted to the Analysis of Nucleus of Sense, with t...
Staphylococcus aureus e Salmonella sp. em queijos de coalho artesanais produzid...
Pereira, Tarciara Magley da Fonseca; Góis, Vilson Alves de; Soares, Karoline Mikaelle de Paiva; Souza, Lara Barbosa de; Sousa, José Aldenor deO queijo de coalho artesanal é produto de origem animal muito consumido principalmente na região Nordeste do Brasil. É comumente fabricado com leite cru, não pasteurizado, como matéria prima, sem a utilização de boas práticas higiênicas, podendo veicular micro-organismos patogênicos ao consumidor. Assim, objetivou-se avaliar a presença de Salmonella sp. e quantificar Staphyloccocus aureus em queijos de coalho p...
Tecnologias de gestão e a qualidade do produto: um estudo em queijarias artesan...
Pereira, Tarciara Magley da FonsecaMade available in DSpace on 2016-08-11T14:41:32Z (GMT). No. of bitstreams: 1 TarciaraMFP_DISSERT.pdf: 3618463 bytes, checksum: f798122e3d4d659f8f0da31eccba8344 (MD5) Previous issue date: 2015-08-24; Currently the technological progress and competitiveness are factors driving the search for the adoption of quality management programs, these programs bring immediate benefits to organizations. This research has th...