Buscar
Mostrando ítems 91-100 de 1073
Desenvolvimento de biscoito tipo cookie isento de glúten
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2017-12-01)
Celiac Disease is an autoimmune disease that affects individuals with genetic predisposition, and prevents them from ingesting foods with gluten, a protein found in many cereals, especially wheat. But gluten is a substance ...
Cinética de reidratação e comportamento reológico de blackberries desidratadas
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilEngenharia de AlimentosUTFPR, 2018-11-21)
Blackberry in natura is a fruit that has a relatively short shelf life, so the drying process is used to preserve the product for a longer period of time. To reconstitute this product the process the rehydration process ...
Comparação de métodos descritores e métodos de aprendizado de máquina aplicados no reconhecimento de imagens de frutas
(Universidade Tecnológica Federal do ParanáCornelio ProcopioBrasilEngenharia da ComputaçãoUTFPR, 2020-10-19)
The quality of a fruit is an important factor for producers and consumers. Manual separation, that is a harvesting or post-harvest stage is a great labor effort, and if not carried out correctly, can cause damage to both ...
Influência de alfa-amilase, lipase, glucose-oxidase e hemicelulase na produção de pão francês elaborado com farinha mista
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilEngenharia de AlimentosUTFPR, 2019-07-05)
The change in social habits and consumer demands, which are now attracted by products that bring health benefits, and the interest of producers to increase production and reach the expectations of customers of this market ...
Reconhecimento de estilos de escrita em documentos manuscritos: uma abordagem em nível de documentos, linhas e palavras
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de ComputaçãoCiência da ComputaçãoUTFPR, 2019-11-28)
Script recognition is a necessary step in automating the recognition of Optical Character Recognition (OCR) systems. The task of script recognition in handwritten documents is challenging due to the similarity between some ...
Sobremesa de chocolate enriquecida com proteína
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de Alimentos e Engenharia QuímicaEngenharia de AlimentosUTFPR, 2022-06-06)
Whey is a co-product of the dairy industry, it represents the watery portion of milk that separates from the clot during cheese making. Whey can be widely used in food production, with a positive nutritional impact and ...
Avaliação do uso da farinha de casca da manga Tommy Atkins na reologia da farinha de trigo e na aceitabilidade do pão de forma
(Universidade Tecnológica Federal do ParanáCampo Mourao, 2013)
In recent decades, many consumers are discovering the benefits of food with functional properties, thanks to the studies of many researchers in this area. The bread made from white flour became, throughout its history, a ...
Aplicação de farinha de ora-pro-nóbis (Pereskia aculeata Miller) em biscoito tipo cookie
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de Alimentos e Engenharia QuímicaTecnologia em AlimentosUTFPR, 2022-06-10)
Ora-pro-nobis, is a plant that belongs to the genus Pereskia, of the species Pereskia aculeata, has become popularly known in Brazil as "meat for the poor" because it contains a considerable protein content around 21 to ...
Estudo de armazenamento de bananas tratadas por luz ultravioleta (UV-C)
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2019-11-25)
Banana (Musa sp) is a fruit of high nutritional value, also containing vitamins A and B, high values of potassium (K) and little sodium. Slices of minimally processed bananas are key pieces in fruit salads, but peeling and ...
Efeito do processamento nas características da batata doce reidratada
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2016-11-21)
The sweet potato is a rustic culture of high adaptability, being produced in Brazil. It stands out for its low glycemic index and presenting numerous applications both domestically, and in industry. Based on the growing ...