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Estudio del reemplazo del lúpulo (Humulus Lupulus) mediante hierbas aromáticas en la elaboración de cerveza artesanal tipo Pale Ale
(Universidad de Cuenca, 2023-07-24)
The objective of the present investigation was to study the replacement of hop (Humulus Lupulus)
by aromatic herbs in the production of Pale Ale-type craft beer. A mixture of aromatic herbs that
generate the properties ...
Evaluación de la adición de un fruto rojo en la producción de una bebida fermentada a base de miel (hidromiel) en la empresa Apiario los cítricos a nivel laboratorio
(Fundación Universidad de América, 2017-08-18)
Para la realización del presente trabajo se propuso emplear frutos rojos en la producción de la bebida fermentada hidromiel para la empresa Apiario los Cítricos en Bogotá Cundinamarca, se estableció una pre evaluación entre ...
Análise microbiológica e físico-química de queijo colonial artesanal produzido e comercializado no município de Coronel Vivida - Paraná
(Universidade Tecnológica Federal do ParanáPato BrancoBrasilDepartamento Acadêmico de QuímicaQuímicaUTFPR, 2022-06-24)
The artisanal colonial cheese is easily found in the region of Coronel Vivida, located in the state of Paraná. Its production is associated with the colonization of Italian immigrants who brought with them cultural and ...
Obtención de biodiesel a partir de aceite vegetal reciclado mediante transesterificación aplicando NaOH ó KOH como catalizadores
(Universidad de Cuenca, 2022-10-28)
The environmental impact due to the use of fossil fuels has led to the research of new
renewable energy sources and the generation of biofuels. So in recent years the
obtaining of biodiesel from recycled vegetable oil ...
Caracterização físico-química da biomassa de banana verde, para aplicação em pão de forma
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2019-06-24)
Brazil it is a major producer of bananas, resulting in high post-harvest losses. The fruit still green contains more minerals, flavonoids, high concentrations of starch and only 2% of sugars. In this way, the green banana ...
Desenvolvimento e caracterização de sorvete elaborado com queijo quark simbiótico
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2019-11-29)
Following the upcoming Market trend of functional food, the ice cream has shown its great power to the addiction of functional ingredients, as probiotic and the prebiotic. The use of the Quark cheese as a great source of ...
Produção e análise sensorial de perfume artesanal a partir de matérias-primas vegetais como a damiana, cravo da Índia e laranja
(Universidade Federal do Rio Grande do NorteBrasilUFRNEngenharia Química, 2019-11-19)
The cosmetics industry has its origins around 4000 BC and stands firm to this day in the face of economic crises. Among the cosmetic products is the perfume, widely used and appreciated by Brazilians, being used up to twice ...
Desenvolvimento de bebida láctea não fermentada com soro de leite ácido
(Universidade Tecnológica Federal do ParanáFrancisco Beltrao, 2011-12-06)
The whey is the main byproduct of the dairy area and has a high biochemical oxygen
demand (BOD). It constitutes a major problem for the environment if improperly
discarded. For this reason, an alternative would is use ...
Caracterização do amido de mandioca fermentado submetido a tratamento de dextrinização
(Universidade Tecnológica Federal do ParanáCampo Mourao, 2013-09-26)
This study aimed to subjecting the fermented cassava starch (brand Amafil) heat treatment typical dextrinization (150 ° C) at different times to obtain dextrins from the lactic acid present in the medium and evaluate the ...
Comparação físico-química entre amostras de mel de Apis mellifera africanizada e Tetragonisca angustula
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2019-11-22)
The honey is a product consumed in all word because of his pleasant taste beside his good properties for the human health. It’s extreme variable product, since his physicochemical features has a considerable variation in ...