Buscar
Mostrando ítems 41-50 de 1607
Desenvolvimento de uma bebida à base de soja sabor jabuticaba
(Universidade Tecnológica Federal do ParanáMedianeira, 2011-11-24)
The search for healthy foods canse palatability has become a constant in the lives of many people. This study aimed to develop a soy-based drink flavored with jabuticaba fruit to meet the expectations of consumers about ...
Elaboração de cookies enriquecido com farinha de yacon
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2017-11-30)
Yacon flour can be used as a highly nutritious ingredient in several food preparations. A yacon flour, produced by dehydration and grinding of its root, ethic in dietary fibers, mostly fructans. The consumption of fructose ...
Desenvolvimento de material educativo digital sobre segurança de alimentos para manipuladores e consumidores de quiosques de praia
(Universidade Federal do Rio Grande do NorteBrasilUFRNNutriçãoDepartamento de Nutrição, 2021-09-16)
The State of Rio Grande do Norte has a vast coastline, which attracts, throughout the year, people from different countries and also the Potiguar population. The food outlets on the beaches should be the focus of attention ...
Desenvolvimento de produto cárneo para alimentação escolar: hambúrguer de carne suína adicionado de farinha de linhaça
(Universidade Tecnológica Federal do ParanáFrancisco BeltraoTecnologia em Alimentos, 2013-09-18)
Nutrition plays an important role throughout the life of the individual and the school stands out even more, since it is a period in which children have a more intense metabolism and nutritional requirements must be met ...
Contribuições da agricultura familiar na preservação dos conhecimentos sobre plantas alimentícias não convencionais na região metropolitana de Natal/RN
(Universidade Federal do Rio Grande do NorteBrasilUFRNCiências Biológicas, 2019-10-04)
Historically, crop diversity is one of the pillars of family farming. Some species that grow spontaneously in their fields have food potential, but they are not marketed, for the most part, due to the lack of knowledge of ...
Patrones alimentarios de la población de la parroquia Sayausi, 2016
(2017)
BACKGROUND
The food patterns in a population determine in a family the healthy state or not of all its members. The lack of information on the food patterns of the Sayausi parish, and the importance of establishing them ...
Avaliação da Pegada Hídrica da Alimentação de Um Grupo de Alunos do Setor de Aulas IV da UFRN
(Universidade Federal do Rio Grande do NorteBrasilUFRNEngenharia Ambiental, 2018-11-30)
One of the main consequences of population growth on the environment is the water shortage. Because water is such a valuable asset for human life, it is increasingly necessary to use water resources management tools. Water ...
Análise das alterações físico-químicas em sorvetes com substituição total e parcial de sacarose pelo edulcorante xilitol
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de Alimentos e Engenharia QuímicaTecnologia em AlimentosUTFPR, 2021-08-12)
Ice cream is considered a nutritious food, however, there are concerns about its excessive consumption. Xylitol is a natural sweetener with half the caloric content of sucrose, making it an interesting choice for consumers ...
Diagnóstico ambiental em empresas do ramo alimentício
(Universidade Tecnológica Federal do ParanáLondrinaBrasilEngenharia de ProduçãoUTFPR, 2021-12-03)
In recent years, while the industry in general in Brazil retreated, the food industry managed to grow in the midst of the crisis, generating greater revenue. With the growth of the food industry, there was also an increase ...