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Comercialização De Alimentos Em Food Trucks Em Natal-RN: Um Olhar Sobre A Qualidade.
(Universidade Federal do Rio Grande do NorteBrasilUFRNNutrição, 2017-11-14)
Qualidade nutricional de lanches fast-food tipo X-salada comercializados no Município de Francisco Beltrão - PR
(Universidade Tecnológica Federal do ParanáFrancisco BeltraoBrasilTecnologia em AlimentosTecnologia em AlimentosUTFPR, 2016-06-24)
The fast-food are food that, increasingly gain space in the lives of people. They are mainly consumed by children and adolescents, but has proven to be a preference for adults too. The fast-food are characterized by being ...
Avaliação microbiológica e higiênico-sanitária em uma panificadora do município de Missal-PR.
(Universidade Tecnológica Federal do ParanáMedianeira, 2013-08-29)
Resulting from modern life, people change their eating habits and makes meals like "fast food" become increasingly frequent. Among the local practical, bakeries, have an increasing role in outbreaks of foodborne illness. ...
Aproveitamento tecnológico da semente de chia (Salvia hispanica L.) na formulação de barra alimentícia
(Universidade Tecnológica Federal do ParanáPato Branco, 2013-04-19)
The present study aimed at harnessing technological Chia seed in manufacturing a food bar as proposed nutritious food and healthy. The bar had formulated high fiber content, protein content higher than similar products ...
Desenvolvimento de protótipo de ferramenta para cálculo da informação nutricional on-line
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2019-06-27)
Nutrition information, which must be present in processed foods, is of utmost importance to the consumer. This work aims at the development of a prototype tool for calculation of online nutrition labeling. The development ...
Ingredientes alergênicos: uma análise em alimentos industrializados consumidos na primeira infância
(Universidade Tecnológica Federal do ParanáLondrinaBrasilTecnologia em AlimentosUTFPR, 2021-08-24)
The prevalence of food allergies has increased in recent years, with the increase of increasingly processed and complex foods becoming a challenge both from a clinical point of view and from the food industry. Food allergies ...
Desenvolvimento de quibe de carne mecanicamente separada de tilápia com adição de linhaça (Linum usitatissimum L.) para inserção na merenda escolar
(Universidade Tecnológica Federal do ParanáMedianeira, 2012-06-29)
The manufacturing of fish and vegetable beyond provide nutritious foods, to produce product a lot amount of residue, which is almost totally wasted. This residue is application in the new products to enrich tenor nutrients ...
Caracterização físico-química e microbiológica de manteigas comercializadas em Francisco Beltrão – PR.
(Universidade Tecnológica Federal do ParanáFrancisco Beltrao, 2011-12)
Butter is an emulsion type water in oil, is obtained by churning the cream, being exceptionally fat dairy. Butter, in addition to fat that is concentrated by the process of banging, may have added other ingredients such ...
Análise físico-química e microbiológica de bombons artesanais
(Universidade Tecnológica Federal do ParanáApucarana, 2011-11-24)
In food production is necessary to establish standards, limits and standards, inspection activities, control, monitoring and surveillance to ensure product quality and consumer health. In the home production of all these ...
Desperdício de alimentos em restaurantes universitários no Brasil
(Universidade Federal do Rio Grande do NorteBrasilUFRNNutrição, 2016)
Food and nutrition unit are spaces dedicated to the preparation and provision of healthy meals from a nutritional and hygienic-sanitary point of view. University restaurants are instruments of food and nutritional security ...