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Aspectos físico-químicos e microbianos do queijo maturado por mofo obtido da coagulação mista com leite de cabra congelado e coalhada congelada
(2006-12-01)
Milk goats are indicated as an economic alternative for small farmers and cheese making could improve their profits. Goat's milk has a seasonal production characteristic and shows periods of abundance and others of scarcity. ...
Aspectos físico-químicos e microbianos do queijo maturado por mofo obtido da coagulação mista com leite de cabra congelado e coalhada congelada
(2006-12-01)
Milk goats are indicated as an economic alternative for small farmers and cheese making could improve their profits. Goat's milk has a seasonal production characteristic and shows periods of abundance and others of scarcity. ...
Desenvolvimento, encapsulação e caracterização da polpa integral de amora-preta (rubus sp.) aplicada em frozen yogurt
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilCoordenação de Tecnologia e Engenharia de AlimentosDepartamento Acadêmico de AlimentosTecnologia de AlimentosUTFPR, 2014)
The food industry has a great interest in studies aimed at the development of natural products, as consumers are increasingly opting for a healthy diet that enhances quality of life. The study aimed to evaluate the physical ...
Aplicação e viabilidade de L. acidophilus, Bifidobacterium e S. thermophilus microencapsulados em frozen yogurt de soja
(Universidade Tecnológica Federal do ParanáCampo Mourao, 2014-02-27)
Soybean is a functional food and it is characterized by providing several beneficial health effects allowing the expansion of research and development of functionalized products as alternative substitutes of dairy products. ...
Mirtilo (Vaccinium sp): caracterização e aplicação da polpa e da fruta em pó em frozen yogurt funcional linha “clean label”
(Universidade Tecnológica Federal do ParanáCampo MouraoDepartamento Acadêmico de Alimentos, 2014-02-28)
The choice for a healthy diet that enhances quality of life has increased in recent years causing food manufacturers seek to satisfay the consumer differentiating products and services. Regular consumption of fermented ...
Elaboração de frozen adicionado de amora-preta (Rubus fruticosus cv. Tupy)
(Universidade Tecnológica Federal do ParanáFrancisco BeltraoBrasilTecnologia em AlimentosUTFPR, 2017-06-05)
The blackberry belongs to the Rosaceae family. In Brazil, this crop is little known. It’s production and commercialization are in small-scale, even this fruit showing significant health benefits. Therefore, a way to increase ...
Instrumental and sensory evaluation of cooked pasta during frozen storage
(Wiley Blackwell Publishing, Inc, 2011-07)
Food consumption patterns have changed significantly during the last years, showing an increase in the consumption of convenience foods. Frozen foods represent an important segment of this market. The aim of the present ...
Meat quality of Santa Inês lamb chilled-then-frozen storage up to 12 months
(2019-02-01)
Frozen lamb meat storage is widely used to extend its shelf life. However, it is scarcely known whether this practice changes the quality of lamb meat. The aim of this study was to evaluate the meat quality at five frozen ...
Impact of guar and xanthan gums on proofing and calorimetric parameters of frozen bread dough
(ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD, 2008)
The influence of guar and xanthan gum and their combined use on dough proofing rate and its calorimetric properties was investigated. Fusion enthalpy, which is related to the amount of frozen water, was influenced by frozen ...
Quality changes during the frozen storage of sea bass (Dicentrarchus labrax) muscle after pressure shift freezing and pressure assisted thawing
(Elsevier, 2010-10)
Quality of frozen sea bass muscle stored (1, 3 and 5 months) at two levels of temperature (-15 and -25 °C) after a pressure shift freezing process (200 MPa) - PSF - and/or a pressure assisted thawing process (200 MPa) - ...