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Intercalação de corantes alimentícios em hidroxissal lamelar de zinco para aplicação em cupcakes
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilLicenciatura em QuímicaUTFPR, 2022-06-24)
To obtain a food additive with better quality to factors such as heating, light and degradation, the intercalation of the food dyes, tartrazine yellow (AT), Bordeaux red (VB) and brilliant blue (AB) into a zinc layered ...
Resposta morfo-adaptativa e antioxidante de jundiá (Rhamdia quelen) suplementados com nanoemulsão de Cymbopogon flexuosus na dieta
(Universidade Federal de Santa MariaBrasilZootecniaUFSMPrograma de Pós-Graduação em ZootecniaCentro de Ciências Rurais, 2023-02-08)
The effect of Cymbopogon flexuosus essential oil nanoemulsion on morpho-adaptive response
and its antioxidant potential in silver catfish (Rhamdia quelen) naturally infected by Aeromonas
hydrophila was studied. For this, ...
Microalgas como fonte de emulsionantes para aplicação alimentar
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilEngenharia de AlimentosUTFPR, 2020-12-03)
The food industry depends on the use of emulsions and emulsifying agents for the production of creams, salad dressings, mayonnaise, and soups. Oil-in-water emulsions are formed by the homogenization of these two phases in ...
Obtenção de extrato de café para aplicação como antioxidante natural em linguiça toscana
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilPrograma de Pós-Graduação em Tecnologia de AlimentosUTFPR, 2021-09-08)
Meat products are highly susceptible to oxidation, industrially controlled by synthetic antioxidants. Due to the growing interest of consumers for healthier foods, the demand for natural alternatives is increasing. Coffee ...
Substituição de aditivos sintéticos por fontes naturais em hambúrguer bovino
(Universidade Tecnológica Federal do ParanáLondrinaBrasilPrograma de Pós-Graduação em Tecnologia de AlimentosUTFPR, 2022-03-08)
A trend that has been gaining ground in Brazil, the so-called clean label, already common among consumers in Europe and the United States of America. It is important to notice there isn’t a regulated definition to categorize ...
Probiotics and their mechanism of action in animal feedProbióticos y su mecanismo de acción en alimentación animal
(Universidad de Costa Rica, 2019)
Potential use of a bacteriocin-like substance in meat and vegetable food biopreservation
(Universiti Putra Malaysia. Faculty of Food Science & Technology, 2014-05)
Bacillus spp. produces a large number of antimicrobial peptides and includes a variety of species of industrial importance. The aim of the present study was to evaluate the shelf-life extension of fresh beef and lettuce ...
Food insecurity as a determinant of post-traumatic stress and a risk factor in mental health of young people from CaracasLa inseguridad alimentaria como determinante del estrés postraumático y factor de riesgo en la salud mental de jóvenes en Caracas
(Universidad Católica Argentina. Facultad de Psicología y Psicopedagogía, 2018)
Evaluación de la performance de terneros alimentados con combinaciones de probióticos, prebióticos, vitaminas y minerales durante la etapa lechal, para promover la salud y disminuir el uso de antimicrobianos.
El uso de prebióticos, probióticos y la suplementación adecuada de minerales y vitaminas en la dieta puede optimizar la misma, disminuir la presentación de enfermedades y el uso de antimicrobianos. Será evaluado el desempeño ...
Desenvolvimento de fermentado suave a partir do suco de maracujá clarificado
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2011-11-18)
The Passion fruit contains high content of total dietary fibre, being also rich in vitamins of the complex B and minerals, as iron and phosphorus. The Yellow passion fruit (Passiflora edulis) is the most important specie ...