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Elaboração e aceitação sensorial de biscoito grissini a base de mandioca (Manihot esculenta)
(Universidade Tecnológica Federal do ParanáLondrinaBrasilTecnologia em AlimentosUTFPR, 2015-11-18)
Consumers wants a food that provides good nutritional quality, which is healthy and tasty at the same time. According Brazilian current legislation, biscuits or cookies are the products obtained from the proper mixing and ...
Elaboração de empanados de carne de frango com diferentes concentrações de farinha de milho e farinha de beterraba
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2011-11-16)
The increasing concern of the consumer in acquiring foods that beyond flavor offers nutritional quality, has taken the food industry to innovate more and more to present products that contribute for the prevention of ...
Desenvolvimento de nuggets enriquecidos com fibras e sem adição de glúten
(Universidade Tecnológica Federal do ParanáFrancisco Beltrao, 2012-10-22)
The busy life requires food choices that are usually quick and unhealthy. The breaded chicken nuggets type have been spreading across the country with a high consumption by the entire population. Not being consumed only ...
Potencial emulsificante de ora-pro-nóbis (Pereskia aculeata Miller) em derivado cárneo tipo mortadela
(Universidade Tecnológica Federal do ParanáPato BrancoBrasilDepartamento Acadêmico de QuímicaQuímicaUTFPR, 2018-06-26)
The ora-pro-nóbis (Pereskia aculeata), resistant plant, able to develop in several types of soils, can be found in all Brazilian territory. It is composed of fibrous leaves and has become an alternative to improve the ...
Desenvolvimento de embutido fermentado caprino utilizando carnes de animais de descarte com e sem uso de culturas starters
(Universidade Tecnológica Federal do ParanáFrancisco BeltraoBrasilTecnologia em AlimentosUTFPR, 2018-06-19)
The productive chain of goats is an activity that has great cultural, social and economic importance. The meat of older goat has sensory properties that difficult its commercialization, for that reason, seeking viable ...
Influência da composição da matriz alimentar na viabilidade do Lactobacillus acidophilus La-5 em sobremesa de soja aerada simbiótica
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2014-02-05)
The food matrix’s composition, in which the microorganism goes through, significantly influences its cell viability. Protein addition to the food matrix contributes to protect the microorganisms from external influences ...
Diseño de un espacio interior, aplicado a una área social en base a la influencia estética del arte indigenista ecuatoriano
(2014)
This graduate work focuses on the generation of interior design applied to a social area , this is a very important area of the home where most people tend to spend most of their time either to read, you listen to music , ...
O uso da rede neural convolucional como extrator de características aplicado ao problema de identificação de escritores
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de ComputaçãoCiência da ComputaçãoUTFPR, 2016-11-22)
Context: In the context of the writer identification, researchers often propose different methods for extraction, processing of features and classification. In which we can divide the writer identification in two groups. ...
Desenvolvimento de hambúrguer com carne caprina de matrizes de descarte
(Universidade Tecnológica Federal do ParanáFrancisco BeltraoBrasilTecnologia em AlimentosUTFPR, 2017-02-02)
Goat farming is an activity developed for many years in Brazil, especially in the northeastern region where breeding is widespread and a source of income for many families. The use of SRD (No Definite Race) species, being ...
Impacto da adição das folhas de Stevia rebaudiana Bertoni nas características físico-químicas e sensoriais de bolos isentos de glúten e lactose
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilAcadêmico de AlimentosEngenharia de AlimentosUTFPR, 2021-04-20)
Special purpose foods are necessary and adequate as supplies for specific needs, such as celiac disease, lactose intolerance and diabetes, as which has in common the need for a diet restricted to nutrients related to these ...