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Análise do processo de comunicação dos alimentos funcionais: um estudo das embalagens de pães
(Universidade Tecnológica Federal do ParanáLondrinaBrasilTecnologia de AlimentosUTFPR, 2017-11-16)
Over the years the consumption of bread and its production suffered several changes, changing consequently the consumption trends. In this way, analyzes of how changes in eating habits can influence the production process, ...
Elaboração de um snack de batata-doce (Ipomoea batatas)
(Universidade Tecnológica Federal do ParanáLondrina, 2014-07-28)
Currently, the consumption of healthy foods and practical aims to supply a balanced diet, being rich in nutrients that can add nutritional value to consumers' lives. Sweet potatoes, among other tubers are rich in nutrients, ...
Desenvolvimento de quibe de carne mecanicamente separada de tilápia com adição de linhaça (Linum usitatissimum L.) para inserção na merenda escolar
(Universidade Tecnológica Federal do ParanáMedianeira, 2012-06-29)
The manufacturing of fish and vegetable beyond provide nutritious foods, to produce product a lot amount of residue, which is almost totally wasted. This residue is application in the new products to enrich tenor nutrients ...
Perfil e concepção dos consumidores de frutas e hortaliças orgânicas do sudoeste do Paraná
(Universidade Tecnológica Federal do ParanáFrancisco BeltraoBrasilTecnologia em AlimentosUTFPR, 2019-12-09)
Organic foods are becoming increasingly popular due to their health and environmental benefits. The growth of the organic products market follows a worldwide trend of increasing demand for products and services that provide ...
Farinha de laranja pêra - Citrus sinensis (L.) Osbeck: desenvolvimento do produto e caracterização da fração fibrosa
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2012-06-26)
In recent years, there has been great interest in consuming foods containing dietary fiber, due to its great potential for beneficial effects on the intestinal tract and prevention of degenerative and chronic diseases. A ...
Produção de doce de abóbora de pescoço e maracujá: análise físico-química, microbiológica e avaliação sensorial
(Universidade Tecnológica Federal do ParanáMedianeira, 2014-11-24)
This study aimed to develop a marmalade made of pumpkin and passion fruit. The preparation of formulations followed the standard procedure for the preparation of jam following good manufacturing practices and standard of ...
Avaliação dos rótulos de produtos cárneos após a vigência da resolução nº 26/2015 - ANVISA
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilGraduação em Tecnologia em AlimentosUTFPR, 2017-11-27)
Currently, the versatility of food products available to consumers is debated, which can generate doubts and even cause compromising of health from reactions such as food allergy and intolerance to certain foods. The aim ...
Produção de farinha de milho biju tratada termicamente para empanamento
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2018-03-12)
Brazil is a big producer and consumer chicken meat. However, the consumer marketing is changing the last years. With everyday life more and more running, the people seek for convenience and facility in food preparation. ...
Influência da presença de contaminantes físicos na pressão dos filtros tipo bolsa da lecitina e do óleo refinado de soja
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2015-12-02)
Soybean is a grain with the capability of providing many products, among the main are refined soybean oil and lecithin. Considering that the production of these products is mostly for human consumption, several requirements ...
Elaboração de batata chips desidratada
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2011-10-13)
Now a days, the conventional product in the potato chips market it`s the processing by frying, the purpose of this work was develop a potato chip dehydrated in a oven to provide a product more healthy differently of the ...