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Mostrando ítems 11-20 de 543
Obtenção e caracterização de farinha de cascas de bananas verdes e maduras
(Universidade Tecnológica Federal do ParanáLondrinaBrasilTecnologia de AlimentosUTFPR, 2018-11-27)
Hunger, malnutrition, waste, among others, are growing factors in the world population. The use of fruit peels is an example for reducing the serum levels of a human microbiota. Banana, fruit traded, exported and one of ...
Potencial tecnológico e nutricional de subprodutos do processamento de frutas
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2013-02-22)
The passion fruit peel (CM), apple pomace (BM) and orange bagasse (BL) are by-products generated in large quantities and usually wasted by brazilian industries of juices processing. However have nutritional qualities ...
Obtención de fibra dietética nutricional de valor agregado a partir de bagazo de caña
(2013-06-19)
Dietary fiber is increasingly recognized as an important element for nutrition healthy; numerous references support this assertion in which it has shown not only the importance of fiber in the regulation of intestinal ...
Biscoito doce de okara com tofu e frutooligossacarídeos
(Universidade Tecnológica Federal do ParanáLondrinaBrasilTecnologia de AlimentosUTFPR, 2018-11-27)
The consumption of soy-based food by the Brazilian population is still very low, due to lack of habit and also due to the low availability of products in the market. Many consumers have health problems related to diabetes, ...
Alternativas para um produto cárneo mais saudável: uma revisão
(LondrinaBrasil, 2013)
Considering the evident search for quick and easy food preparation, industrial and scientific communities have been investing in developing new products that fulfill this demand and may offer health benefits to consumer. ...
Caracterização bromatológica de grãos de cevada e efeito da fibra alimentar na resposta biológica de ratos
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2007-02-27)
There is an increasing human interest for foods which have components that can influence the physiological and the metabolic activities. Furthermore, researchers have been interesting in enriched foods with isolated ...
Efeito do probiótico Lactobacillus plantarum e prebióticos na reduçâo e bioacessibilidade da Aflatoxina B1 no leite
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilEngenharia de AlimentosUTFPR, 2016-09-06)
The milk represents one of dietary sources of nutrients for humans due to its nutritional composition rich in high biological value proteins, lipids, minerals and vitamins. However, consumption is related to the ingestion ...
Substituição parcial de farinha de trigo (Triticum aestivum) por farinhas de yacon (Smallanthus sonchifolius) e maca (Lepidium meyenii Walp) na formulação de bolo de chocolate
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2015-11-24)
The yacon and maca flours have functional properties which, when applied in food providing more than just basic nutrition function. The aim of this work was to apply these flours on a partial substitution of wheat flour ...
Resíduo de goiaba: metabolismo em ratos e aplicabilidade em barras de cereais
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2012-02-28)
During the agroindustrial processing steps of guava, are wasted materials such as peel and seed that are considered waste. However, waste represent considerable volumes of alternative sources of nutrients for human nutrition ...