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Aproveitamento tecnológico do subproduto da fermentação alcóolica de Hovenia dulcis na elaboração de biscoitos tipo cookie
(Universidade Tecnológica Federal do ParanáPato Branco, 2013-04-16)
The present work aimed at the development of biscuit type cookie made with flour biomass obtained from the alcoholic fermentation of the fruit of blueberry japan (Hovenia Dulcis T). The formulation study was produced with ...
Desenvolvimento de biscoito tipo amanteigado com quitosana
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2013-08-29)
The chitosan is a natural fiber of animal origin, and is considered a functional food by the National Agency for Sanitary Surveillance (ANVISA) for assisting in reducing the absorption of fat and cholesterol in the human ...
Aproveitamento tecnológico das farinhas de banana verde e alpiste na elaboração de biscoito tipo cookie
(Universidade Tecnológica Federal do ParanáPato Branco, 2014-08-08)
In this work we proposed the develpment of biscuit cookies type, containing unripe banana and birdseed mixed flour. It was designed two compositions of cookies with different amounts of mixed flour. The samples were ...
Segurança alimentar em uma empresa de biscoitos
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de Alimentos e Engenharia QuímicaEngenharia de AlimentosUTFPR, 2021-08-13)
The growing concern with quality in all sectors of the economy encourages the food industries search for quality control tools, one of the main ones being the Hazard Analysis and Critical Control Points, the current ...
Redução de açúcar em biscoito wafer
(Universidade Tecnológica Federal do ParanáLondrinaBrasilTecnologia em AlimentosUTFPR, 2022-06-13)
The concern of the Ministry of Health with the health of the Brazilian population due to the excessive consumption of sugar, evidenced through research, led to the establishment of goals between the organizations and ...
Elaboração de biscoito com aquafaba de grão de bico e coco
(Universidade Federal do Rio Grande do NorteBrasilUFRN, 2021-09-06)
The variety of cookies in the world is very large, it is one of the easiest and easiest snacks there is. If they are packaged and well maintained, they can maintain quality for consumption for a long period of time. They ...
Elaboração de biscoito à base de farinha de casca de banana
(Universidade Federal do Rio Grande do NorteBrasilUFRNEngenharia de AlimentosEngenharia Química, 2022-07-29)
The demand for new products has been forcing the food industry to change. The current consumer market lacks products made from the waste usually discarded by industries which, in addition to having high nutritive value, ...
Desenvolvimento e avaliação do potencial antioxidante de biscoitos elaborados com farelo de arroz
(Universidade Estadual Paulista (Unesp), 2017-04-27)
O farelo de arroz gerado no processo industrial é um subproduto valioso nutricionalmente pois a camada externa do grão apresenta maiores concentrações de proteínas, lipídeos, fibras, minerais e vitaminas. Também é uma ...