Search
Now showing items 1-10 of 1721
Suco clarificado de maracujá azedo em diferentes fases de maturação (Passiflora edulis flavicarpa)
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2013-08-20)
The yellow passion fruit marketed in the form of juice concentrate not clarified. This fruit is very popular in Brazil. The application of pectic enzymes is already usual in juices like apple or cashew for clarification ...
Isolamento de leveduras de amora-preta (Rubus sp.) visando fermentação alcoólica
(Universidade Tecnológica Federal do ParanáPato Branco, 2014-02-25)
The blackberry is a small fruit with attractive color, ranging from red to purple color, belonging to the Rubus and Rosaceae family, the same family of raspberries. Considering the simple cultivation and high market value, ...
Caracterização e fermentação alcoólica de uva-do-japão (Hovenia dulcis T.) visando produção de vinagre
(Universidade Tecnológica Federal do ParanáPato Branco, 2011-11-24)
The Hovenia dulcis T. popularly known as Japanese-grape is a native plant from Himalaya that plant has tasty fruits and very rich in sugar when ripe. It’s widespread in Brazil south and southeast, however there are few ...
Potencial produtivo de quatro cultivares de figueira para consumo in natura, em Pato Branco, Paraná
(Universidade Tecnológica Federal do ParanáPato BrancoBrasilDepartamento Acadêmico de Ciências AgráriasAgronomiaUTFPR, 2017-11-24)
Widely distributed throughout the globe, the fig tree (Ficus carica L.) is cultivated both in warm subtropical regions and in temperate regions, representing an alternative of diversification of regional agricultural ...
Produção e qualidade de frutos de morangueiro cultivados em substrato e sob diferentes telas termo refletoras
(AgronomiaDois VizinhosBrasilUniversidade Tecnológica Federal do ParanáUTFPR, 2019-06-24)
The strawberry (Fragaria x ananassa Duch) has been gaining ground every year in the market, knowledge of the characteristics of each cultivar is of paramount importance for good production. The objective was to evaluate ...
Elaboração e caracterização de farinha de casca de maracujá para aplicação em biscoitos
(Universidade Tecnológica Federal do ParanáLondrinaBrasilTecnologia em alimentosUTFPR, 2016-06-14)
Brazil is considered the main passion fruit producer because of its favorable conditions to its plantation crops. In the country, the fruit is usually used in the juice production and fresh consumption. It is known that, ...
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 ...
Elaboração de fermentado alcoólico de amora-preta (Rubus spp.) com mel de abelha (Apis mellifera)
(Universidade Tecnológica Federal do ParanáPato Branco, 2014-08-12)
The blackberry has high nutritional quality due to presence of considerable portions of phenolics and antioxidants compounds, as well as high levels of minerals and vitamins. However, because it is a fruit of fragile ...
Extração da pectina do maracujá amarelo (Passiflora edulis f. flavicarpa) para incorporação em biofilmes
(Universidade Tecnológica Federal do ParanáFrancisco BeltraoBrasilEngenharia QuímicaUTFPR, 2019-07-05)
The yellow passion fruit (Passiflora edulis f. Flavicarpa) is a fruit produced and exported in abundance by Brazil, widely used in the food industry to produce juices and pulps. After the production stage, the husks and ...
Desenvolvimento de uma barra de cereal rica em fibras a partir do subproduto da extração do suco de maçã
(Universidade Tecnológica Federal do ParanáPato Branco, 2012-09-28)
Studies have shown significant changes in eating habits of Brazilians, who are increasingly seeking healthy and nutritious foods. Thus, the present study aimed to develop a cereal bar, high in fiber, through the addition ...