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Qualidade em unidades de alimentação e nutrição
(Florianópolis, SC, 2012)
Características microbiológica, sensorial e tempo de vida útil de ostras (Crassostrea gigas) defumadas
(Florianópolis, SC, 2012)
Avaliação da preferência e descrição sensorial de mortadelas desenvolvidas com corantes naturais
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2019-06-25)
Industries are increasingly investing in researches using natural compounds due to the increased consumer awareness regarding its healthiness. A natural compound that has been widely studied for synthetic antioxidants ...
Avaliação sensorial em mortadela com adição de microcristais de curcumina
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2018-06-15)
The mortadella is an industrialized meat embedded much appreciated and consumed by all social classes, due to its characteristic taste and odor and affordable price. In its formulation are added meat, fat, water, additives ...
Avaliação das características físico-químicas e aceitação sensorial de “mortadela” com maca peruana (Lepidium meyenii)
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2019-06-27)
Mortadella is a cooked meat inlay, which contains animal and vegetable proteins, fat, carbohydrates, condiments and additives. Peruvian maca is a tuber, which has been researched due to its antioxidant, functional and ...
Produção de doce de abóbora de pescoço e maracujá: análise físico-química, microbiológica e avaliação sensorial
(Universidade Tecnológica Federal do ParanáMedianeira, 2014-11-24)
This study aimed to develop a marmalade made of pumpkin and passion fruit. The preparation of formulations followed the standard procedure for the preparation of jam following good manufacturing practices and standard of ...
Elaboração de cookies enriquecido com farinha de yacon
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2017-11-30)
Yacon flour can be used as a highly nutritious ingredient in several food preparations. A yacon flour, produced by dehydration and grinding of its root, ethic in dietary fibers, mostly fructans. The consumption of fructose ...