NDLI: Açaí Passado : Abordagem transdisciplinar de caracterização da bebida açaí (Euterpe oleracea Mart.) post fermentação espontânea

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Açaí Passado : Abordagem transdisciplinar de caracterização da bebida açaí (Euterpe oleracea Mart.) post fermentação espontânea

Content Provider	Semantic Scholar
Author	Figueiredo, Rita Vieira De
Copyright Year	2014
Abstract	...................................................................................................................... ix INTRODUÇÃO GERAL .................................................................................................... 1 CAPITULO 1 ...................................................................................................................... 3 O açaí “passado” sob a ótica da antropologia estruturalista ............................................... 3 RESUMO ............................................................................................................................ 3 INTRODUÇÃO .................................................................................................................. 4 REVISÃO BIBLIOGRÁFICA ........................................................................................... 6 1.1 A evolução disciplinar da Ciência Antropológica da Alimentação .......................... 6 1.2 A construção do pensamento complexo: a metodologia transdisciplinar ............... 16 1.3 Açaí no Pará: o rizoma, a comida indentitária. ....................................................... 32 1.4 Açaí passado: um vértice do triângulo culinário ..................................................... 50 CONSIDERAÇÕES FINAIS ........................................................................................... 65 BIBLIOGRAFIA .............................................................................................................. 66 CAPITULO 2 .................................................................................................................... 73 Caracterização das propriedades biológicas da bebida açaí post fermentação espontânea73 RESUMO .......................................................................................................................... 73 INTRODUÇÃO ................................................................................................................ 74 2.1 REVISÃO BIBLIOGRÁFICA ................................................................................... 76 2.1.1 Açaí biológico ...................................................................................................... 76 2.1.2 Açaí normatizado ................................................................................................. 79 2.1.3 Açaí perigoso ....................................................................................................... 82
File Format	PDF HTM / HTML
Alternate Webpage(s)	http://www.locus.ufv.br/bitstream/handle/123456789/2954/texto%20completo.pdf?isAllowed=y&sequence=1
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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