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Fermentados tipo iogurte sabor pitanga: alimento funcional e aceitação sensorial
(Universidade Tecnológica Federal do ParanáPato BrancoBrasilPrograma de Pós-Graduação em AgronomiaUTFPR, 2019-04-08)
Food is increasingly evident in the Brazilian market, with demand for products that meet consumer demand. The development of cholesterol-free and lactose-free products with biological components is proving to be a viable ...
Análise das alterações físico-químicas em sorvetes com substituição total e parcial de sacarose pelo edulcorante xilitol
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de Alimentos e Engenharia QuímicaTecnologia em AlimentosUTFPR, 2021-08-12)
Ice cream is considered a nutritious food, however, there are concerns about its excessive consumption. Xylitol is a natural sweetener with half the caloric content of sucrose, making it an interesting choice for consumers ...
Desenvolvimento de um iogurte acrescido de geléia de amora-preta (Morus nigra L) e pólen apícola
(Universidade Tecnológica Federal do ParanáPato Branco, 2011)
This study aimed to formulate yogurt plus blackberry jam (Morus nigra L.) and bee pollen as a proposal for food nutritionally attractive. The amounts of phenolic compounds present in both the fresh fruit (21,97 mg GAE /g ...
Linguiça tipo toscana sabor limão com teor de sódio reduzido
(Universidade Tecnológica Federal do ParanáMedianeira, 2014-07-28)
In 2013, the Ministry of Health and the Brazilian Association of Food Industries (ABIA) signed an agreement to reduce the sodium content in meat and dairy built. The decrease of the salt should be up 68% over the next ...
SURFACE SANITIZER FOR THE FOOD INDUSTRY BASED ON THREE NEW LACTIC ACID BACTERIA THAT HAVE ANTAGONISTIC ACTION AGAINST LISTERIA MONOCYTOGENES, THE MICROORGANISM THAT CAUSES LISTERIOSIS IN HUMANS
The present invention relates to a formulation useful to control Listeria monocytogenes that comprises three new lactic acid bacteria, namelyCarnobacterium maltaromaticum ATCC® PTA-9380, C. maltaromaticum ATCC® PTA-9381 ...
Controlled release formulations of herbicides based on micro-encapsulation
(Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal, 2009)
Estudo de caso: reaproveitamento alimentar como estratégia no combate à insegurança alimentar e nutricional
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2012-07-04)
This study aimed to evaluate, through a case study, the feasibility of spread and encourage the preparation of products from full use of food as a strategy to combat food insecurity and nutrition. The specific objectives ...
Functional modifications by physical treatments of dietary fibers used in food formulations
(Elsevier, 2017-06)
Chemical modifications of polysaccharides for food and non-food applications have been practiced for years to improve their functional properties. Recent concerns from the public to reduce the use and exposure of chemicals ...
GROWING SPORES OF PA 3679 IN FORMULATIONS OF BEEF-HEART INFUSION BROTH
(Inst Food Technologists, 1980-01-01)
GROWING SPORES OF PA 3679 IN FORMULATIONS OF BEEF-HEART INFUSION BROTH
(Inst Food Technologists, 1980-01-01)