http://socictopen.socict.org/files/original/c81597c0e998c0ecc425739f4669b578.pdf 954a056a2d7c700d043af56372c541b3 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Agricultura sostenible Description An account of the resource Dominio científico: Agricultura sostenible Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Aspectos microbiológicos e informação nutricional de molho de tomate orgânico oriundo da agricultura familiar Microbiological aspects and nutritional information of organic tomato sauce from family farming Creator An entity primarily responsible for making the resource Kamila de Oliveira do Nascimento, José Lucena Barbosa Júnior, Maria Ivone Martins Jacintho Barbosa, Jair Martins Maria Cavalcante Melo, Patrícia Dormeia Guilhome Description An account of the resource O sistema de produção orgânico vem crescendo, tanto em área cultivada como em número de produtores e mercado consumidor. Contudo, informações técnico-científicas sobre estes alimentos in natura e processados ainda são incipientes. O tomate (Lycopersicum esculentum Mill.) desempenha um importante papel para os produtores orgânicos de todo o mundo, em função do retorno financeiro e da grande demanda. O objetivo do presente trabalho foi elaborar um molho de tomate orgânico, aproveitando os saberes dos agricultores, bem como avaliar sua qualidade microbiológica e determinar sua informação nutricional. O molho estudado apresentou 93,45% de umidade, 0,89% de proteínas, 0,13% de lipídeos, 1,50% de cinzas e 4,03% de carboidratos totais. Quanto aos aspectos microbiológicos, o molho apresentou condição sanitária satisfatória, de acordo com os padrões estabelecidos pela Agência Nacional de Vigilância Sanitária (ANVISA), e valor calórico menor do que os molhos comerciais disponíveis no mercado. Os produtos processados foram rotulados e vendidos nas feiras agroecológicas da cidade do Rio de Janeiro, agregando valor ao tomate e gerando renda aos agricultores familiares.The organic production systems have been raising on cultivated area, producers number and market. However, technical and scientific information about raw and processed material undergoing to organic production system is scarce. Tomato (Lycopersicum esculentum Mill.) plays an important role for organic producers around the world due to its high profits and market acceptance. The aim of this study was to prepare an organic tomato sauce made from the knowledge of familiar farmers and to assess its microbiological quality and nutritional information. The studied product presented 93.45% of moisture, 0.89% of protein, 0.13% of lipids, 1.5% of ash and 4.03% of total carbohydrates contents. The products showed a satisfactory sanitary condition according to ANVISA and calorific value lower than the commercial sauces available in the market. The processed products were adequately labeled and sold at the agro-ecological fairs in Rio de Janeiro city, adding value to organic products generating incomes to small farmers. Date A point or period of time associated with an event in the lifecycle of the resource 2012 Subject The topic of the resource Agricultura Familiar, Molho, Qualidade, Quality, Tomato, alimentos orgânicos, organic foods, sauce, small farmers, tomate Source A related resource from which the described resource is derived Brazilian Journal of Food Technology Publisher An entity responsible for making the resource available Instituto de Tecnologia de Alimentos (ITAL) Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Nutrition. Foods and food supply Relation A related resource <a href="http://www.scielo.br/scielo.php?script=sci_arttext&amp;pid=S1981-67232012000500004" target="_blank" rel="noreferrer noopener">http://www.scielo.br/scielo.php?script=sci_arttext&amp;pid=S1981-67232012000500004</a>