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Nutritional quality of food and beverages offered in supermarkets of Lima according to the peruvian law of healthy eating
(MDPI, 2020)
The purpose of this paper was to determine the foods and beverages offered in the city of Lima, Peru, that would be subject to front-of-package warning labels (octagons) according to the thresholds for the two phases (6 ...
Caracterização físico-química e microbiológica de manteigas comercializadas em Francisco Beltrão – PR.
(Universidade Tecnológica Federal do ParanáFrancisco Beltrao, 2011-12)
Butter is an emulsion type water in oil, is obtained by churning the cream, being exceptionally fat dairy. Butter, in addition to fat that is concentrated by the process of banging, may have added other ingredients such ...
Avaliação da adequação dos rótulos de leites fermentados probióticos a legislação vigente
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilTecnologia em AlimentosUTFPR, 2021-08-16)
In search of a better quality of life, people are increasingly committed to finding immediate solutions to some of their problems, many of them related to food, which in turn has to be quick and healthy. Thus, many end up ...
Aplicação do programa de autocontrole em uma indústria de gelados comestíveis
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2019-11-26)
With the current market scenario, quality has become a strategy of the companies, which always seeks improvement and leadership in competitiveness. Thus, there is a need to look for tools that allows, the establishment of ...
Avaliação de rótulos de salgadinhos de acordo com a RDC 26/2015 sobre alergênicos
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2018-11-29)
Currently, labeling is one of the most efficient means for the visual communication of the product with the consumer, through which it is possible to identify quantitative and qualitative properties of the product. In the ...
Implantação dos documentos de autocontrole na Indústria Bokada Alimentos Ltda.
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2015-02-12)
The continuous improvement of quality is already part of the business plan of industries that focus its activities on competitiveness and market leadership. Therefore, it seeks to develop programs to promote the improvement ...
Avaliação de parâmetros físico-químico de néctares de abacaxi, acerola, goiaba, manga, maracujá, morango e uva
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2016-11-24)
The aim of this study was evaluate physicochemical parameters of pineapple, acerola, guava, mango, passion fruit, strawberry and grape nectars stored for 60 days at temperatures of 7°C, 23°C and 35°C. The following analyzes ...
Avaliação da adequação da rotulagem de pães caseiros, pães integrais, biscoitos/bolachas frente à legislação vigente
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2016-11-18)
Due to the huge current development currently, in the food industry the legislation is necessary to regulate the industry in terms of quality, safety and labeling. The labeling of food products is an important link between ...
Implantação do manual de boas práticas de manipulação em cozinha pedagógica de uma instituição de ensino na cidade de Campo Mourão - PR
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2015-07-02)
The good food handling practices and standard operating procedures, represent an important tool for attaining the food security levels required by law. It is an efficient way to ensure quality and food safety, due to its ...