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Elaboração de um sorvete a base de soro de leite com redução de lactose
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2012-06-12)
The first information we have about ice cream is dated more than three thousand years ago. Ice cream is manufactured from a stable emulsion, also called syrup, pasteurized, where through a freezing process under continuous ...
Estudo de argamassas de revestimento com incorporação de resíduo de pavimento asfáltico
(Universidade Federal do Rio Grande do NorteBrasilUFRNEngenharia Civil, 2018)
The intense demand for urban infrastructure makes the civil construction industry one of the greatest natural resources consumers of the planet, besides being responsible for a great production of demolition and construction ...
Processamento industrial de snack de carne tipo biltong, utilizando o suco de abacaxi e especiarias do nordeste brasileiro
(Universidade Federal do Rio Grande do NorteBrasilUFRNEngenharia de Alimentos, 2019-11-06)
Salted and dryed meats are appreciated around the world. They usually have a simple technology, passed down through generations. In Brazil, the most consumed types of dryed meats are charque, carne de sol and jerked beef. ...
Projeto industrial de produção de leite e iogurte de soja: Soy Health
(Universidade Tecnológica Federal do ParanáApucaranaBrasilEngenharia QuímicaUTFPR, 2020-11-27)
Soy products are a source of protein and vitamins. Soymilk is obtained by milling soybeans and adding hot water and soy yogurt is achieved by fermenting its milk using Lactobacillus bulgaricus and Streptococcus thermophilus ...
Adequação do consumo de vapor direto em um dessolventizador-tostador de farelo de soja
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de Engenharia QuímicaEngenharia QuímicaUTFPR, 2018-06-14)
For many years, the soybean has been present and consolidated in the whole world, not only for the alimentation consume, due to the high level of proteins and other nutrients, but also as raw material for other products ...
Desenvolvimento de modelos de calibração multivariada para determinação de compostos fenólicos e atividade antioxidante em extrato etanólico de própolis utilizando a técnica FT-NIR
(Universidade Tecnológica Federal do ParanáPato BrancoBrasilDepartamento Acadêmico de QuímicaQuímicaUTFPR, 2015-11-16)
Propolis is produced by bees and has a complex chemical composition. Among the main constituents of propolis are phenolic compounds that contribute to the present propolis pharmacological properties, such as antioxidant ...
Responsabilidade social em uma empresa fabricante de eletrodomésticos: um estudo de caso
(Universidade Tecnológica Federal do ParanáPato BrancoBrasilDepartamento Acadêmico de AdministraçãoAdministraçãoUTFPR, 2017-12-06)
This assignment presents an analysis about the Social Responsibility (SR) of a company that produces home appliances («Company X»), from the southeast of Paraná, Brazil. It is known that the SR has been more and more present ...
Práticas sustentáveis na visão dos gestores de condomínios edilícios na cidade do Natal
(Universidade Federal do Rio Grande do NorteBrasilUFRNAdministração, 2020-11-25)
“Sustainability”, a term that is very much current today, is not just a passing fad, but a worldwide need to reinvent society in the face of the challenges for the survival of any species on earth, not only human beings. ...