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Elaboração de frozen yogurt com aplicação de psyllium (Plantago ovata) e farinha da casca de manga
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilTecnologia em AlimentosUTFPR, 2021-12-02)
The work aimed to develop a frozen yogurt with psyllium application to replace the traditional emulsifier, and to add mango peel flour to reuse the by-product. The steps for obtaining mango peel flour and preparing frozen ...
Análises físico-químicas em formulações de sorvetes com substituição total e parcial de sacarose pela combinação de edulcorante ciclamato:sacarina
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de Alimentos e Engenharia QuímicaTecnologia em AlimentosUTFPR, 2022-06-09)
One of the most recent trends of the market is the high search and concern for healthier foods. The ice cream, for being highly democratic and appreciated by every ages, becomes a great food for the research of reduction ...
Elaboração de cupcakes livres de alergênicos alimentares
(Universidade Tecnológica Federal do ParanáCampo MouraoMedianeiraBrasilPrograma de Pós-Graduação em Tecnologia de AlimentosUTFPR, 2021-09-30)
With the higher incidence of food allergies and intolerances in the population, new food products should be developed, or the existing ones should be improved. Moreover, allergen substitution may ensure additional health ...
Avaliação da qualidade nutricional de hamburgueres suplementados com farinha de quinoa
(Universidade Tecnológica Federal do ParanáFrancisco BeltraoTecnologia em Alimentos, 2014-02-21)
In order to meet the current demand for food preparation easy and fast, but it will also comply and meet the nutritional role , this study aimed to develop and evaluate the nutritional quality of a hamburger type meat ...
Própolis como antioxidante em produtos cárneos: aplicação e avaliação em salame tipo italiano
(Universidade Tecnológica Federal do ParanáFrancisco BeltraoTecnologia em Alimentos, 2014-11-28)
In fermented products salami the use of antioxidants is of fundamental importance in the postponement of changes increasing shelf life. The research aimed to use propolis as a natural antioxidant, replacing the synthetic ...
Protection of astaxanthin from photodegradation by its inclusion in hierarchically assembled nano and microstructures with potential as food
(Elsevier, 2018-10)
Astaxanthin is a light sensitive molecule which is already approved as a dietary supplement, with a wide range of biological properties in humans and fishes. In this paper, we provide strategies to photostabilize the pigment ...
Neutron activation analysis for assessing chemical composition of dry dog foods
(SPRINGERDORDRECHT, 2012)
Brazil holds the second largest population of domestic dogs in the world, with 33 million dogs, only behind the United States. The annual consumption of dog food in the country is 1.75 million tons, corresponding to the ...
Produção de filmes compostos de poliestireno com a adição de curcumina e rizoma em pó de Curcuma longa
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2017-06-23)
The main function of food packaging is to maintain the quality and safety of food products. Plastic-based materials (polymers) are widely used, since they are inexpensive and are convenient to use. Active films with ...
Comparative bioavailability of cefuroxime axetil suspension formulations administered with food in healthy subjects
(ECV-EDITIO CANTOR VERLAG MEDIZIN NATURWISSENSCHAFTEN, 2010)
Objective: To assess the comparative bioavailability of two formulations (250 mg/5 mL suspension) of cefuroxime axetil (CAS 64544-07-6), administered with food, in healthy volunteers of both sexes. Methods: The study was ...