Buscar
Mostrando ítems 1-10 de 84
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 ...
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 ...
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. ...
Desenvolvimento de frozen yogurt contendo Camellia sinensis
(Universidade Tecnológica Federal do ParanáToledoBrasilTecnologia em Processos QuímicosUTFPR, 2017-06-06)
The consumption of healthier foods has been growing worldwide. This increase is justified by the innumerable benefits they bring to human health because they are rich in vitamins, minerals and chemical constituents. In ...
Influence of pH on the physicochemical and sensorial characteristics of strawberry frozen yogurt
(Univ Estadual LondrinaLondrinaBrasil, 2012)
Aplicação da vitamina C encapsulada em microesferas de albumina e colágeno em frozen yogurt funcional
(Universidade Tecnológica Federal do ParanáCampo Mourao, 2014-02-27)
Hydrogels can be used in the form of microspheres and can act in the food industry in order to provide stability and controlled release of the active principle. This work was produced albumin and collagen microspheres ...
Microencapsulação de ômega 3 para aplicação em frozen yogurt
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2015-07-07)
The Omega 3 is a polyunsaturated fatty acid that, when consumed in recommended doses, has several benefits to humans, including preventing and treating cardiovascular diseases. The inclusion of Omega 3 in food has been ...
Elaboração de frozen yogurt com propriedades funcionais
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2008-02-29)
The search for the population s better quality of life is attracting the food industry interest in developing products with functional characteristics, offering wholefoods, fortified, enriched or improved food, causing ...
Characterization and application of blueberry pulp (Vaccinium sp.) fresh and powder in frozen yogurt
(Universidade Tecnológica Federal do Paraná (UTFPR), 2015)
Aplicação de mucilagem de chia (Salvia Hispanica L.) e ora pro-nóbis (Pereskia aculeata M.) em pó no desenvolvimento de yogurt de abacaxi
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilEngenharia de AlimentosUTFPR, 2021-05-04)
This work aimed to develop a pineapple frozen yogurt with application of chia mucilage to replace the traditional emulsifier and, orpronobis powder as a protein enrichment considering the benefits ...