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Origem dos megacristais de K-feldspato nos Plutons Barcelona e Monte das Gameleiras, RN
(Universidade Federal do Rio Grande do NorteBrasilUFRNGeologia, 2020)
Escuela especializada en arte, diseño y arquitectura
(Quito: Universidad de las Américas, 2010, 2010)
The Ecuadorian Institute of Architects the Pichincha nucleus, is located at N35-204 Núñez de Vela street and Ignacio San Maria, it was founded in 1962 and since its foundation it has been growing by the interventions of ...
Influência da adição de farelo de aveia nas propriedades físicas de hambúrguer de frango
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2015-06-30)
The preparation of chicken burger with added oat bran brings in a healthier meat product. The objective of this study was to evaluate the influence of the addition of oat bran in the physical properties of chicken burger. ...
Efeitos da escaldagem na qualidade do peito de frango
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilTecnologia em AlimentosUTFPR, 2017-11-29)
The objective of this study was to evaluate the changes induced in the breast chicken (Pectoralis major) by the industrial scalding stage and in different conditions of time and temperature. Afterwards, the following ...
Qualidade tecnológica de farinhas suplementadas com glúten extrusado e aplicadas à panificação
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilEngenharia de AlimentosUTFPR, 2020-11-13)
Wholemeal bread is defined as a product prepared, obligatorily, with wheat flour and whole wheat flour and/or wheat fiber and/or wheat bran, thus being important sources of carbohydrates, proteins and dietary fiber. However, ...
Elaboração de massa de pastel sem glúten
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2014-01-30)
Pasta or macaroniare unfermented product, presented in various forms obtained by mechanical mixing of the flour or wheat semolina with cold or warm water. Gluten is a complex of 75 % protein, 15% carbohydrates, 6 % fat and ...
Desenvolvimento de empanados de frango adicionados de surimi
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2016-06-27)
Breaded meat products are obtained from flouring of wholly or restructured muscles from different animal species. In Brazil the highest consumption is chicken nuggets. Surimi is a concentrate of fish myofibrillar proteins. ...
Avaliação das características físico-químicas de mortadelas tradicionais, de frango e ligth
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2016-11-29)
Popular sandwich symbol, mortadela has won the palate of Brazilians, it is possible to find in the market great variety of brands, flavors and types. The objective of this work is to evaluate the physical-chemical ...
Avaliação de farinhas sem glúten empregando texturômetro e espectroscopia na região do infravermelho próximo
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de QuímicaLicenciatura em QuímicaUTFPR, 2018-04-25)
Known as a gluten-induced enteropathy, celiac disease is triggered in individuals genetically predisposed to gluten, whose treatment consists in the exclusion of this protein in food. The greatest difficulty in feeding ...
Qualidade tecnológica de farinhas suplementadas com glúten extrusado e aplicada a panificação
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilEngenharia de AlimentosUTFPR, 2020-11-13)
Wholemeal bread is defined as a product prepared, obligatorily, with wheat flour and whole wheat flour and/or wheat fiber and/or wheat bran, thus being important sources of carbohydrates, proteins and ...