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Uso da ferramenta roadmap tecnológico na adequação ao plano de redução de açúcares em alimentos industrializados: estudo de caso em petit suisse
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2019-12-02)
Given the high consumption of sugar, the Ministry of Health proposed an agreement between the industries to gradually reduce sugar in processed foods, including petit suisse. Through study, the development of this work ...
MDLGV - Indústria Ltda: processo produtivo de whey protein
(Universidade Tecnológica Federal do ParanáApucaranaBrasilEngenharia QuímicaUTFPR, 2018-06-19)
The food supplements were highlighted few decades ago due to some people difficulties to supply their nutrients needs through their feeding. Whey Protein is a powdered food supplement that consists in a concentrated of ...
Desenvolvimento de produto à base de soro de leite para idosos
(Universidade Tecnológica Federal do ParanáFrancisco BeltraoTecnologia em Alimentos, 2013-09-18)
Even more, Brazilian people want better quality life conditions among aging and simply foods that supply necessary daily nutrients. Many diseases occur because we eat poor nutrition foods in vitamin and minerals, and because ...
Desenvolvimento de bebida láctea fermentada zero açúcar com mucilagem de chia (Salvia hispanica)
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilEngenharia de AlimentosUTFPR, 2021-12-01)
Milk is a food rich in nutritional benefits and has a wide use in the food industry, such as in the manufacture of cheese. Whey is a by-product of the cheese industry and is often considered effluent and improperly discarded ...
Estudo da viabilidade técnica na industrialização de derivados lácteos a partir da utilização do leite instável não ácido (lina)
(Universidade Tecnológica Federal do ParanáMedianeira, 2013-08-30)
The western Paraná presents favorable conditions for milk production, which has a considerable social and economic impact due to the number of dairy industries situated here which generates regional development and labor ...
Qualidade microbiológica e físico-química de bebidas lácteas fermentadas comercializadas em Dois Vizinhos - PR
(Universidade Tecnológica Federal do ParanáDois VizinhosBrasilBacharelado em ZootecniaUTFPR, 2018-11-19)
Milk is a food important from a nutritional point of view, being transformed into a wide variety of derivatives, where together with the whey from the cheese production, it is made to produce fermented dairy drinks. Because ...
Detection of Listeria innocua in the dairy processing chain: resistance to antibiotics and essential oils
(Institut of Food Science and Technology - IFST, 2022)
Estudo da produção de ácidos graxos voláteis por fermentação anaeróbica do soro de leite
(Universidade Tecnológica Federal do ParanáToledoBrasilPrograma de Pós-Graduação em Processos Químicos e BiotecnológicosUTFPR, 2018-05-25)
The present work had as objective to evaluate the production of volatile fatty acids by different consortia of microorganisms and the pure strain Clostridium beijerinckii, from whey. Different treatments were evaluated for ...
Thermodynamic and hydrodynamic characterization of the vacuum evaporation process during concentration of dairy products in a falling film evaporatorCaracterização termodinâmica e hidrodinâmica do processo de evaporação a vácuo durante a concentração de produtos lácteos em um evaporador de película descendente
(Universidade Federal de Viçosa, 2016)