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Planejamento de misturas aplicado ao desenvolvimento de corantes naturais
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2019-11-18)
The use of artificial colors is still common in the food industry, but their replacement with natural colors is a trend in the market, as well as acting as a dye, may also have health-beneficial properties. Ternary mixture ...
Microencapsulação de curcumina com maltodextrina de10 e avaliação de estabilidade
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilCoordenação de Tecnologia e Engenharia de AlimentosTecnologia de AlimentosUTFPR, 2014)
The cúrcuma longa is originated from the asiatic southeast, belongs to Zingiberaceae family. The main pigment is the curmina, a natural dye of color yellow-orange. However, its industrial application becomes a challange ...
Red vs green: does the exam booklet color matter in higher education summative evaluations? not likely
We examined the so-called “red effect” in the context of higher education summative exams under the premise that unlike the conditions or situations where this effect typically has been obtained, the totality of factors, ...
On-line monitoring of fat, dry matter and acrylamide contents in potato chips using near infrared interactance and visual reflectance imaging
(ELSEVIER SCI LTD, 2010)
The contents of dry matter, oil and acrylamide are some of the most relevant parameters in the quality control of potato chips. Near infrared spectroscopy (NIR) is a common technique for routine analysis of bulk chemistry ...
Avaliação do consumo de corantes alimentares vermelhos por lactentes e crianças em idade pré-escolar
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2014-12-04)
We know that the only function of food dyes is to check color to food offering no nutritional value of this food. Studies have demonstrated the happening of adverse reactions to short and long term, due the consumption of ...
Gelatina comestível utilizando curcumina nanoencapsulada como corante natural
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2015-11-30)
A wide variety of colouring additives are added to foodstuff in order to improve the original visual appearance of the product. Synthetic additives are widely used since most of the colorants obtained from natural sources ...
Variación del color del Ápice en frutos de Palto (Persea americana Mill. ) cv. Hass como índice de cosecha
(Universidad Nacional Agraria La MolinaPE, 2020)
El método más usado para iniciar la cosecha en palto es la evaluación del porcentaje de materia seca en el fruto, sin embargo, al tomarse una muestra representativa del campo, existe un sesgo en la uniformidad de la madurez ...
Aplicação de curcumina nanoencapsulada em balas duras: características sensoriais e físico-químicas
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2014-12-08)
The candy is prepared product based on sugar and added substances that characterize such as dyes, acids, and flavorings. The use of chemical additives in foods, such as dye, is one of the most controversial developments ...