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Atividade antimicrobiana de óleos essenciais e associações com conservantes de alimentos
(Universidade Tecnológica Federal do ParanáToledoBrasilTecnologia em Processos QuímicosUTFPR, 2014-12-02)
Increasing food production brings out the need for new technologies that improve food preservation with less risk to human health. Thus, this study evaluated the activity of essential oils against pathogenic foodborne ...
Avaliação da utilização da cúrcuma na conservação de pães
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2018-11-23)
Turmeric (Turmeric Long L.) is a popular spice, has a strong flavor and a distinctive yellowish color. The interest for turmeric has been increasing, since it is possible to be used in the substitution of synthetic ...
Verificação da perda de água pelo descongelamento e avaliação microbiológica das carcaças de frango congeladas
(Universidade Tecnológica Federal do ParanáFrancisco BeltraoTecnologia em Alimentos, 2014-12-08)
Nowadays the chicken meat is one of the most consumed meat in Brazil and in the world, that’s because its low price to the consumer, besides being a food of high nutritious value. Brazil is one of the biggest chicken meat ...
Diagnóstico do conhecimento das boas práticas de fabricação dos profissionais de alimentação da cidade de Medianeira - PR
(Universidade Tecnológica Federal do ParanáMedianeira, 2014-07-23)
The survey was conducted in 13 restaurants and / or cafes, randomly selected Medianeira of the city, with 90 respondents. We selected a maximum of ten (10) participants among employees in every business establishment in ...
Efeito do congelamento sobre a estabilidade da polpa de kiwi adicionada de extrato aquoso de pólen apícola
(Universidade Tecnológica Federal do ParanáPato Branco, 2013-09-13)
Freezing is one of the methods of preserving food used industrially, especially in perishable foods such as fruit. However, little is known about the changes that occur in physical and chemical characteristics of the fruit ...
Estimativa da vida de prateleira do cambuci (Campomanesia phaea) liofilizado em pó armazenado em filmes flexíveis
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2016-11-23)
Cambuci (Campomanesia phaea) is an endemic fruit of the Atlantic forest, belonging to the family Myrtaceae, found mainly on the coast of São Paulo. It has low pH and high acidity, important for industrialization. Fruits ...
Potencial antioxidante e antifúngico de óleos essenciais de condimentos
(Universidade Tecnológica Federal do ParanáToledoBrasilTecnologia em Processos QuímicosUTFPR, 2016-05)
The demand for natural products has increased in recent decades, this due to the replacement of synthetic additives for natural, making healthier food. The seasoning plants act enhancing the flavor of foods, and these are ...
Desenvolvimento de paleta suína curada salgada: estudo do processo de salga
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilTecnologia em AlimentosUTFPR, 2015-11-26)
The consumption of meat pork has great economic importance in many countries. But in Brazil, although the swine chain is highly competitive, the consumption of this meat is still low compared to the meat of chicken or beef. ...
Avaliação sensorial discriminativa e afetiva de cenoura minimamente processada contendo microcristais de curcumina como conservante natural
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2016-06-13)
The minimally processed vegetables pass through some changes during its preparation, modifying its natural form, but without changing the quality of the fresh produc. Curcumin is a compound extracted from rhizomes of ...
Efeitos da aplicação da irradiação ultravioleta em filés de tilápia frescos
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2019-11-27)
Eating fish is part of a healthy and highly nutritional diet. Demand for fresh fish has been growing and nile tilapia is the most consumed freshwater fish in brazil due to its characteristics and consumer choice. Due to ...