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Mostrando ítems 41-50 de 259
Desenvolvimento do leitelho fermentado adicionado de polpa de pitaya
(Universidade Tecnológica Federal do ParanáLondrinaBrasilTecnologia em AlimentosUTFPR, 2021-12-06)
Buttermilk is a by-product of butter production that has great nutritional value and high-quality functional properties and is gaining greater recognition both in the dairy industry and in the consumer market. Pitaya is a ...
Desenvolvimento de cerveja artesanal de trigo adicionada de gengibre (Zingiber officinale roscoe)
(Universidade Tecnológica Federal do ParanáLondrinaBrasilTecnologia em alimentosUTFPR, 2014-12-05)
Wheat beer is one of the featured craft beers wich contributes on the increasing market expansion of craft beers in Brazil. This study aimed to evaluate the use of ginger (Zingiber officinale Roscoe) acceptance on craft ...
Recuperação da nascente no afluente do rio Xaxim, Matelândia, Paraná
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilEngenharia AmbientalUTFPR, 2019-07-03)
The present study had the objective of recovering a spring in the affluent of the Xaxim River, Matelândia (PR), in Agro-Cafeeira, PR 509 near the Xaxim line. The technique used to recover the source in the tributary of the ...
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 ...
Desenvolvimento de pães bisnaguinhas com substituição de farinha de trigo por farinha de beterraba, isento de gordura hidrogenada com adição de estermid®
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilTecnologia em AlimentosUTFPR, 2015-11-24)
Beet is considered a functional food because it has bioactive substances (licopene) and pigments (carotenoids and flavonoids) that provide antioxidant properties and help fighting heart diseases, A.V.C., and also fortifying ...
Efeito do ultrassom nas propriedades reológicas e microbiológicas da pasta de azeitona
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilEngenharia de AlimentosUTFPR, 2016-06-03)
The olive tree (Olea europaea l.) is one of the most important cultures of the Mediterranean landscape. Olive oil and table olives fermented are the most important products from olive, however in an attempt to take advantage ...
Caracterização físico-química da bebida fermentada kombucha
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de Alimentos e Engenharia QuímicaEngenharia de AlimentosUTFPR, 2022-06-08)
In general, consumers do not only prioritize the sensory aspects of food, but are also concerned about the benefits and functions that a product can provide. The fermented kombucha drink is consumed in several countries. ...
Estudo da proteólise de queijo maturado por Enterococcus faecium
(Universidade Tecnológica Federal do ParanáLondrinaBrasilLicenciatura em QuímicaUTFPR, 2019-12-11)
Fermented dairy products often have multifunctional properties in their composition that bring benefits to human health. Thus, this work consisted in the evaluation of the proteolytic profile of ripened, elaborated and ...
Análogo de requeijão cremoso à base de soja
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilTecnologia em AlimentosUTFPR, 2015-06-19)
This study aimed to develop a cream cheese analog to aqueous extract of soya as an alternative for those who do not consume cream cheese traditionally made with cow's milk, either for health reasons (intolerance or allergy ...
Calidad fisicoquímica de la leche cruda que ingresa a la ciudad de Cuenca, para su comercialización
(2013)
The consumption of cow's milk in the city of Cuenca is very high, making this food in one of the most used in our society. For this reason you should do research on their physicochemical properties as improper handling ...