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Obtenção e caracterização de biscoito tipo 'cookie' elaborado com farinhas de inhame (Colocasia esculenta L.)Obtaining and characterization of cookie elaborated with yam flour (Colocasia esculenta L.)
(UNIVERSIDADE FEDERAL DE LAVRASDCA - Programa de Pós-graduaçãoUFLABRASIL, 2014)
Influência de diferentes combinações de substitutos de açúcar: parâmetros tecnológicos de biscoito tipo cookie
(Universidade Tecnológica Federal do ParanáFrancisco BeltraoBrasilEngenharia de AlimentosUTFPR, 2021-12-10)
In order to minimize public health problems related to excessive sugar consump-tion, a national agreement was signed in 2018 to reduce this ingredient in some processed foods. Biscuits, a product contemplated in the Brazilian ...
Defatted chia flour as functional ingredient in sweet cookies. How do processing, simulated gastrointestinal digestion and colonic fermentation affect its antioxidant properties?
(Elsevier, 2020-06)
The aim of this work was to improve the antioxidant quality of cookies using defatted chia flour (DCF), which is a by-|product of the food industry. We prepared cookies containing DFC (5, 10 and 20%), and evaluated the ...
Elaboração de biscoitos com adição de farinha do resíduo de maracujá amarelo
(Universidade Federal do Rio Grande do NorteBrasilUFRNEngenharia de Alimentos, 2019-11-06)
Brazil is one of the largest fruit producers in the world, which implies the generation of a large amount of agro-industrial waste. Passionflower (Passiflora edulis f. Flavicarpa) is a fruit rich in minerals, vitamins and ...
Desenvolvimento e avaliação sensorial de cookie integral adicionado de farinha de uva e óleo de semente de uva
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2019-06-27)
The industry has been looking for alternatives to produce foods that promote health benefits for consumers and that use by-products of processes as a way of adding value to these wastes and reducing the environmental impact ...
Matérias-primas e insumos: possíveis influências nos processos de produção em indústria de produtos alimentícios
(Universidade Tecnológica Federal do ParanáMedianeira, 2011-11-16)
The production of biscuits is an industry which few studies, even in manufacturing as in the management process. There are many difficulties when we deal with large-scale production. This study aimedat to identify possible ...
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 ...
From Chaos to Cookie Cutting: An Enhanced Version of Emergence of Value in Resource-Based View-Edición Única
(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2015)
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, ...
Elaboração do mapa de riscos ambientais do setor de produção de uma indústria de biscoitos
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de Alimentos e Engenharia QuímicaEngenharia de AlimentosUTFPR, 2021-08-12)
The use of protective equipment as well as compliance with safety standards, provides employees with a safe and adequate environment to perform their work with quality, preventing injuries and occupational diseases. There ...