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Influência dos parâmetros de processo na formação do aroma e sabor indesejado de cereal em café aglomerado
(Universidade Tecnológica Federal do ParanáLondrinaPrograma de Pós-Graduação em Tecnologia de Alimentos, 2013-11-08)
The agglomerated instant coffee is the product of the powder instant coffee agglomeration. Its production involves stages of processes whose thermal variations change qualitatively and quantitatively the volatile compounds ...
Viabilidade do desenvolvimento de acessórios femininos aromatizados a partir de galalite
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de Engenharia QuímicaEngenharia QuímicaUTFPR, 2022-06-22)
This work dealt with the study of the production of aromatic accessories, from galalite. For this, the polymer galalite obtained from casein precipitation was used, being obtained by adding acetic acid in milk in order to ...
Otimização e aplicação de metodologias para análises olfatométricas integradas ao saneamento ambiental
(Florianópolis, SC, 2013)
Otimização e aplicação de metodologias para análises olfatométricas integradas ao saneamento ambiental
(Florianópolis, SC, 2013)
Nanocápsulas de poli (L-ácido lático) contendo óleo de café torrado
(Universidade Tecnológica Federal do ParanáCampo MouraoMedianeiraPrograma de Pós-Graduação em Tecnologia de Alimentos, 2013-12-11)
Coffee flavor is a mixture of volatile components found in the oil obtained from the roasted coffee. Soluble coffee loses part of its aroma due to processing conditions which could be reintroduced to the product by the ...
Wine aroma improvement using a β-glucosidase preparation from aureobasidium pullulans
(2013-01-01)
Microbial β-glucosidases have been used for the enhancement of wine aroma. Nevertheless, few enzymes are active in the conditions of winemaking. In this work, the production of a β-glucosidase by an Aureobasidium pullulans ...
Wine aroma improvement using a β-glucosidase preparation from aureobasidium pullulans
(2013-01-01)
Microbial β-glucosidases have been used for the enhancement of wine aroma. Nevertheless, few enzymes are active in the conditions of winemaking. In this work, the production of a β-glucosidase by an Aureobasidium pullulans ...