scholarly journals Avaliação da rotulagem de leites UHT comercializados no Vale do Taquari-RS

2021 ◽  
Vol 7 (2) ◽  
pp. 186-195
Author(s):  
Jeferson Aloísio Stroher ◽  
Marta Regina dos Santos Nunes ◽  
Luís Carlos Oliveira dos Santos Jr
Keyword(s):  
Skim Milk ◽  
Grocery Stores ◽  
Food Labels ◽  
Essential Information ◽  
Uht Milk ◽  
Brazilian Legislation ◽  
Palabras Clave

Resumo A legislação brasileira estipula que os rótulos de alimentos devem conter informações obrigatórias e essenciais para os consumidores conhecerem a procedência e a composição do produto em questão. Nesse sentido, os órgãos de fiscalização estabeleceram normas e leis específicas sobre as informações que devem estar presentes nos rótulos das embalagens para padronizá-los e garantir que os mesmos não causem engano, dúvidas ou danos ao consumidor. O objetivo deste trabalho foi verificar a rotulagem de embalagens de leite UHT segundo as normas vigentes. Foram avaliados os rótulos das embalagens de nove marcas de leite integral e desnatado comercializados no Vale do Taquari (RS). Os resultados obtidos permitiram concluir que grande parte dos rótulos analisados apresentaram não conformidades com a legislação brasileira e, devido a isso, somente estariam aptos para comercialização mediante ajustes em relação à legislação vigente. Palavras-chave: Leite UHT; rotulagem; legislação; embalagem.   Abstract Verification of labels of milk commercialized at grocery stores and supermarkets in Vale do Taquari - RS Brazilian law defines that food labels must contain mandatory and essential information to inform consumers the origin and the composition of the product in question. Therefore, regulating agencies have established rules and laws with the aim to standardize information on packaging labels, as well as ensure that they do not confuse, cause doubt or damage to the consumer. The aim of this study was to verify if the labeling of UHT milk follows current regulations. The packaging labels of nine brands of both whole and skim milk sold Vale do Taquari - RS were evaluated. Results of our analysis lead to the conclusion that most of the labels present noncompliance with current rules and legislation. Hence, they would only be suitable for commercialization after adjustments obeying Brazilian legislation. Keywords: UHT milk; labeling; legislation; package.   Resumen Análisis del etiquetado de la leche UHT comercializados en el Valle del Taquari-RS La legislación brasileña estipula que las etiquetas de los alimentos deben contener informaciones obligatorias y esenciales para que los consumidores conozcan el origen y la composición del producto en cuestión. En ese sentido, las agencias de inspección han establecido reglas y leyes específicas acerca de las informaciones que deben estar presentes en las etiquetas de los empaques para que estén estandarizados, así como para asegurar que no engañen, siembren dudas o causen daño al consumidor. El objetivo de este trabajo fue verificar las etiquetas de los envases de leche UHT según las normativas vigentes. Fueron evaluadas las etiquetas de empaque de nueve marcas de leche integral y desnatada comercializados en el Valle del Taquari (Vale do Taquari - RS). Los resultados obtenidos permitieron concluir que gran parte de las etiquetas analizadas no presentaban inconformidades con la legislación brasileña y, por ello, solamente estarían aptas para la comercialización delante ajustes en conformidad con la legislación vigente. Palabras clave: Leche UHT; etiquetado; legislación; el empaquetado.  

Trans Fat Information on Food Labels: Consumer Use and Interpretation

2010 ◽  
Vol 71 (1) ◽  
pp. 6-10 ◽  
Author(s):  
Sonya Ellis ◽  
N. Theresa Glanville
Keyword(s):  
Geographical Location ◽  
Further Education ◽  
Grocery Stores ◽  
Grocery Shopping ◽  
Fat Intake ◽  
Food Labels ◽  
Trans Fat ◽  
Food Label ◽  
Nutrition Facts Panel ◽  
The Relationship

Purpose: Consumers’ use and interpretation of trans fat information on food labels were explored. Methods: Consumers completed an interviewer-administered questionnaire in one of three grocery stores selected purposively to represent geographical location. Data analysis involved examining the relationship of age, gender, grocery shopping habits, household size, and source of nutrition information with awareness, use, and interpretation of trans fat information. Results: Ninety-eight percent (n=239) of participants were aware of trans fat, and most knew of the relationship between trans fat intake and cardiovascular disease. Although the majority of shoppers were aware of the “0 trans fat” nutrition claim on food packages (95%), they were more likely to use the Nutrition Facts panel (60%) to reduce trans fat intake. Men and consumers under age 40 were least likely to be aware of food label information. While most consumers (75%) correctly interpreted the “0 trans fat” nutrition claim and thought foods with this claim could be healthy choices (64%), only 51% purchased these foods to reduce trans fat intake. Conclusions: Nutrition professionals should target messages to reduce trans fat intake at men and consumers under age 40. While general knowledge was good, further education is required to help consumers interpret trans fat information.

scholarly journals Reporting of trans-fat on labels of Brazilian food products

2013 ◽  
Vol 16 (12) ◽  
pp. 2146-2153 ◽  
Author(s):  
Bruna Maria Silveira ◽  
David Alejandro Gonzalez-Chica ◽  
Rossana Pacheco da Costa Proença
Keyword(s):  
Food Products ◽  
Cross Sectional Study ◽  
Fat Content ◽  
Fat Intake ◽  
Food Labels ◽  
Trans Fat ◽  
Sectional Study ◽  
Cross Sectional ◽  
Brazilian Legislation ◽  
Vegetable Fat

AbstractObjectiveThe present study investigated how trans-fat is reported on the packaging of foods sold in a Brazilian supermarket.DesignThe present descriptive, cross-sectional study analysed the ingredient list, nutrition facts label and claims of no trans-fat on the packaging.SettingA large supermarket in Florianópolis, Brazil.SubjectsAll food products available at the supermarket.ResultsOf the 2327 study products, more than half had components containing trans-fat in the ingredient list, especially hydrogenated vegetable fat and its alternative names. A small percentage of food products reported some trans-fat content on the nutrition facts label and roughly a quarter of the food products claimed to contain no trans-fat on the front of the packaging. There was very low agreement among the trans-fat content reported in the nutrition facts label, claims of no trans-fat made on the packaging and the ingredient list.ConclusionsThere was low agreement among the different ways of reporting trans-fat, suggesting that it is not possible to rely on the nutrition facts label or no trans-fat claims printed on the packaging of Brazilian food products. Hence, the Brazilian legislation on food labels needs to change to improve the reliability of food labels and to help control the trans-fat intake of the population.

scholarly journals LIBERDADE DE IMPRENSA SOB AMEAÇA: uma análise dos casos de violência contra jornalistas no Tocantins

2017 ◽  
Vol 3 (1) ◽  
pp. 434
Author(s):  
Gabriela Pereira Melo ◽  
Francisco Gilson Reboucas Porto Junior
Keyword(s):  
Freedom Of Expression ◽  
The State ◽  
Daily Treatment ◽  
Press Freedom ◽  
Brazilian Legislation ◽  
Palabras Clave ◽  
Freedom Of Press ◽  
Analysis Of Cases

RESUMO Em alguns casos no Tocantins, os jornalistas têm sofrido violências por agressões físicas, morais, intimidações e até mesmo ameaças. Apesar das liberdades garantidas por lei, os riscos são pertinentes à profissão que lida com o trato diário das notícias divulgadas de modo a garantir o acesso à informação. Esta pesquisa ilustra casos acometidos aos jornalistas do estado no exercício da profissão, impedidos de desenvolverem seu trabalho por meio de violência entre os anos de 2012 e 2016. Ilustram-se as garantias e limitações da legislação brasileira, a correspondências com os casos vivenciados, bem como a análise de casos ocorridos no estado, suas origens, vítimas e motivos.      PALAVRAS-CHAVE: Violência contra o jornalista; Censura; Jornalismo; Liberdade de Imprensa; Liberdade de Expressão.     ABSTRACT In some cases in Tocantins, journalists have suffered violence due to physical aggressions, in their moralities, intimidation and even threats. Despite the liberty guaranteed by law, some risks are pertinent to within the profession that deals daily treatment of the news divulged so as to guarantee access to the information. This research illustrates the cases of journalists from the state in the practice of the profession, who are unable to carry out their work through violence between 2012 and 2016. Illustrate the guarantees and limitations of Brazilian legislation, correlation with the cases as the analysis of cases occurring in the state, their origins, victims and motives.   KEYWORDS: Violence against the journalist; Censorship; Journalism; Freedom of press; Freedom of expression     RESUMEN En algunos casos en Tocantins, los periodistas han sufrido violencia por parte de la agresión física, moral, intimidación e incluso amenazas. A pesar de las libertades garantizadas por la ley, los riesgos son relevantes para la profesión que se ocupa del tratamiento diario de las noticias publicadas con el fin de garantizar el acceso a la información. Esta investigación ilustra casos afectados a periodistas del estado en la profesión, impidió el desarrollo de su trabajo a través de la violencia entre los años 2012 y 2016 son las garantías y limitaciones de la legislación brasileña se ilustra, la correspondencia con los casos y experimentó como el análisis de los casos que se produjeron en el estado, sus orígenes, las víctimas y los motivos.   PALABRAS CLAVE: Violencia contra periodistas; la censura; el periodismo; La libertad de prensa; La libertad de expresión.

Proteolysis during storage of UHT milk: differences between whole and skim milk

1993 ◽  
Vol 60 (3) ◽  
pp. 339-347 ◽  
Author(s):  
Rosina López-Fandiño ◽  
Agustin Olano ◽  
Nieves Corzo ◽  
Mercedes Ramos
Keyword(s):  
Free Amino ◽  
Skim Milk ◽  
Reversed Phase ◽  
Proteolytic Degradation ◽  
Process Conditions ◽  
Reversed Phase Hplc ◽  
Amino Groups ◽  
Uht Milk ◽  
Bacterial Origin

SummaryProteolysis during storage of UHT skim and whole milks processed by either direct or indirect systems has been studied. All the proteolysis indices determined (measurement of free amino groups, PAGE of caseins and PAGE and reversed-phase HPLC of the fraction soluble at pH 4·6) revealed greater proteolytic degradation during storage of skim milks compared with that of whole milks subjected to the same UHT treatments. Increased activities of both native milk proteinase and proteinases of bacterial origin were observed in skim UHT milks. The different behaviour of UHT skim and whole milks on storage would have to be taken into account in establishing the process conditions.

Effect of oxygen on the keeping quality of milk: I. Oxidized flavour development and oxygen uptake in milk in relation to oxygen availability

1982 ◽  
Vol 49 (3) ◽  
pp. 407-424 ◽  
Author(s):  
Monika J. A. Schröder
Keyword(s):  
Skim Milk ◽  
Fluorescent Light ◽  
Prolonged Storage ◽  
Uht Milk ◽  
Lipid Source ◽  
Whole Milk ◽  
Sh Group ◽  
Quality Of Milk ◽  
Effect Of Oxygen ◽  
Sterilized Milk

SUMMARYOxidized flavour developed in whole milk only through the catalytic effect of either Cu or light. The O2 requirement for the 2 processes differed as did the characteristics of the off-flavours produced. Cu-induced oxidized flavour was described as ‘cardboardy’ and light-induced oxidized flavour was ‘painty’. Light-induced oxidized flavour increased in intensity with O2 loss, and could be prevented in stored milk by restricting access of O2. In UHT milk with a dissolved O2 content of 6·6 mg/1, and in the absence of access of further O2, light-induced oxidized flavour did not develop; similarly, O2 uptake of 7·5 mg/1 in in-bottle sterilized milk exposed to fluorescent light did not result in flavour formation. When light-induced oxidized flavour developed consistently in whole milk none developed in skim-milk, indicating the lipid source of the flavour. In contrast Cu-induced oxidized flavour development was not associated with high O2 uptake. Although nearly complete deoxygenation of whole pasteurized milk contaminated with Cu prevented the formation of the flavour, moderate deoxygenation resulted in even greater flavour intensity than non-deoxygenation. The 2 oxidized flavours also differed in relation to ascorbic acid (AA) oxidation. Light-induced oxidized flavour developed only after AA oxidation was complete, whereas Cu-induced flavour developed with AA still present. AA oxidation was greatly accelerated through the effects of both Cu and light. In milk free from Cu contamination and protected from light, after AA oxidation (plus SH group oxidation in the case of UHT milk) was complete, no further loss of O2 occurred, even during prolonged storage at 5°C, despite the presence of large O2 concentrations. However, at 20°C, a small consumption of O2 was measured, and this was associated with stale flavour.

Folate and folate-binding protein content in dairy products

1997 ◽  
Vol 64 (2) ◽  
pp. 239-252 ◽  
Author(s):  
KARIN WIGERTZ ◽  
ULLA K. SVENSSON ◽  
MARGARETHA JÄGERSTAD
Keyword(s):  
Dairy Products ◽  
Binding Protein ◽  
Daily Intake ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Enzyme Linked Immunosorbent Assay ◽  
Folate Binding Protein ◽  
Pasteurized Milk ◽  
Uht Milk

Recent findings suggest a protective role for folates in the reduction of neural tube defects and possibly also coronary heart disease and cancer. Consequently, an increase in the daily intake of folates is warranted, which emphasizes the need for quantitative as well as qualitative measurements of dietary folates. Milk plays an important part in the food chain in many Western countries today. Several studies suggest that folate-binding proteins might have an impact on folate absorption and therefore their concentrations are also important. The mean concentration of the predominant form of folate, 5-methyltetrahydrofolate (5-CH3THF), was determined using HPLC in thirteen selected dairy products; skim milk powder, two pasteurized milks, UHT milk, two fermented milks, three whey products and four different cheeses. All results were corrected for recovery by spiking the samples with 5-CH3THF. Effects of storage of dairy products on 5-CH3THF concentrations were also investigated; generally small and insignificant fluctuations were found, except for hard cheese, in which 5-CH3THF decreased significantly. There was a significant seasonal variation in the folate concentration of pasteurized milk which peaked in the summer months. The concentrations of folate-binding protein in skim milk powder and pasteurized milk analysed using an enzyme-linked immunosorbent assay were similar. UHT milk and fermented milk, both of which are processed at temperatures >90°C, contained significantly lower concentrations of folate-binding protein.

scholarly journals ROTULAGEM DE ALIMENTOS COMO VEÍCULO DE INFORMAÇÃO AO CONSUMIDOR: ADEQUAÇÕES E IRREGULARIDADES

2003 ◽  
Vol 21 (1) ◽  
Author(s):  
NÁDIA YOSHIZAWA ◽  
RENATA TOEDTER POSPISSIL ◽  
ALESSANDRA GODINHO VALENTIM ◽  
DANIELA SEIXAS ◽  
FERNANDA SANT’ANNA ALVES ◽  
...  
Keyword(s):  
Food Labeling ◽  
Food Labels ◽  
Essential Nutrients ◽  
Nutritional Information ◽  
Brazilian Legislation ◽  
Efficient Control ◽  
Therapeutic Properties ◽  
The Law ◽  
Obligatory Information

Investigou-se a adequação de 220 rótulos de alimentos de diferentes categorias com ênfase nos alimentos para fins especiais e os adicionados de nutrientes essenciais. Observou-se que a maioria dos fabricantes não cumpre a legislação brasileira em vigor, pois todos os rótulos analisados apresentaram alguma irregularidade. Verificou-se ausência de informações sobre o modo de conservação do produto (25%) e sobre a presença de corante ou aroma artificial (16,77%) nos alimentos. Também foram encontradas informações que poderiam causar engano ao consumidor (19,9%), incluindo alegações de propriedades terapêuticas dos alimentos. Em mais de 50% dos rótulos analisados, segundo a Resolução RDC 40/01, foram constatadas incorreções relativas à informação nutricional. As principais discordâncias em relação às demais portarias vigentes envolveram informações e declarações obrigatórias e específicas de cada norma. Concluiu-se que a maioria dos rótulos dos produtos analisados encontrava-se em desacordo com a legislação, havendo necessidade de fiscalização mais eficaz para reforçar o compromisso dos fabricantes com o consumidor. FOOD LABELING AS A MEANS OF INFORMATION TO THE CONSUMER: ADEQUACY AND IRREGULARITIES Abstract It was investigated for adequacy 220 food labels of different categories, with emphasis on food for special dietary uses and foods with essential nutrients added. It was observed that most of the manufacturers do not fulfill the actual Brazilian legislation because all the labels analyzed showed some irregularities. It was verified absence of information about the product conservation (25%) and the presence of colorant or artificial flavor (16,77%) in the foods. Also information that could confuse the consumer (19,9%) was found, including allegations of therapeutic properties of the food. In more than 50% of the labels analyzed according to Resolution RDC 40/01, a discrepancy involving the established nutritional information was verified. The main inconsistencies in relation to the actual law involved obligatory information and statements of each norm. It was concluded that most of the labels in the market was in disagreement with the law, proclaiming the need of a more efficient control and a higher commitment of the manufacturers with the consumer.

scholarly journals PENGGUNAAN LEVEL SUKROSA TERHADAP SIFAT SENSORIS KEFIR SUSU SAPI

ZOOTEC ◽  
2017 ◽  
Vol 38 (1) ◽  
pp. 123
Author(s):  
Steviana F.J. Rumeen ◽  
A. Yelnetty ◽  
M. Tamasoleng ◽  
Nova Lontaan
Keyword(s):  
Skim Milk ◽  
Sensory Characteristics ◽  
Cow Milk ◽  
Distilled Water ◽  
Sensory Test ◽  
Uht Milk ◽  
Tukey Test ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Materials Used

UTILIZATION OF SEVERAL SUCROSE LEVELS ON SENSORY CHARACTERISTICS OF COWS MILK. The present study was conducted to investigate the utilization of several sucrose levels on sensory characteristics of cow milk kefir. Materials used in the study were: UHT milk, grain kefir, skim milk, sucrose, distilled water (aquadest), alcohol, spiritus or methylated spirit.  A Completely Randomized Design (CRD) with 5 treatments and 40 replications (panelists) was used in the present study. Treatments were formulated as follow: A0= sucrose 0% + grain kefir 5%, A1= sucrose 2% + grain kefir 5%, A2= sucrose 4% + grain kefir 5%, A3= sucrose 6% + grain kefir 5%, and A4= sucrose 8% + grain kefir 5%. Sensory test was conducted using hedonic scales. Variables measured were: sensory characteristics consisted of colors, aroma, viscosity, and taste. Tukey test was further employed to analyze treatment differences. Different between treatment(s) was declared at P < 0.05.  Research results showed that sucrose levels at 0%, 2%, 4%, 6%, 8% treatments gave a significant effect (P < 0.01) on aroma, viscosity, and taste, but color was not affected (P > 0.05) by treatments. It can be concluded that the utilization of sucrose at the level of 6% (A3) as most preferred by panelists based on sensory characteristics colors, aroma, viscosity, and taste. Keywords : Kefir, Grain Kefir, Sucrose, Sensory

scholarly journals Ecuador: Communicating to Bridge the Education Gap in Nutrition

2015 ◽  
Vol 5 (1) ◽  
pp. 34-39
Author(s):  
Brittany Pitruniak ◽  
Kathryn Adachi ◽  
Morgan Messelink
Keyword(s):  
Nutrition Education ◽  
San Francisco ◽  
Quantitative Methods ◽  
Grocery Stores ◽  
Food Labels ◽  
Level Of Education ◽  
Interview Format ◽  
Education Gap ◽  
Nutrition Communication ◽  
Standardized Curriculum

After conducting a study in May of 2014 on nutrition communication in Ecuador and how it affects consumer behaviour, researchers identified a gap between the level of education obtained by students and the knowledge of nutrition provided to them. This article uses that study to assess whether or not the communication of nutrition information can be understood with the level of nutrition education available through cultural and educational means. Researchers first gathered data using quantitative methods in a survey administered to students at the Universidad San Francisco de Quito. The data was supplemented through qualitative research in a questionnaire administered in a one-on-one interview format, followed by content analysis of food labels found in Ecuadorian grocery stores. Review of all of the data showed a number of problems with the level of education provided to students on the topic of nutrition and the communication of the information available to them. The inconsistency of food labeling in Ecuador also presented an issue. Researchers’ recommendations for the sustainability of healthy living include a standardized curriculum regarding nutrition starting in primary school in order to influence a sustainable level of nutrition education, as well as a standardized and mandatory format for food labelling.

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