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Qualidade e composição físico-química de frutas de morangueiro
(Universidade Tecnológica Federal do ParanáMedianeira, 2013-08-28)
The strawberry (Fragaria x ananassa Duch) is considered the main crop of small fruits in Brazil, and although small contains rich nutrient composition and are used for preparation of jellies, jams and sweets. This study ...
Creme de leite aromatizado
(Universidade Tecnológica Federal do ParanáFrancisco Beltrao, 2011-12-08)
This project aimed to produce a cream flavored with strawberry flavor with other apricot flavor to meet the desire of consumers to enjoy a cream with different characteristics. All these processes of production of those ...
Análise da produção orgânica de hortifruti na ótica dos agricultores familiares e consumidores no município de Verê – PR
(AgronomiaDois VizinhosBrasilUniversidade Tecnológica Federal do ParanáUTFPR, 2019-02-27)
The organic production of hortifruti in the municipality of Verê plays an important role in the life of family farmers, due to their production, product quality and the market in which they operate, both local and regional, ...
Conservação pós colheita de jaboticaba com uso de atmosfera modificada
(Universidade Tecnológica Federal do ParanáPato BrancoBrasilDepartamento Acadêmico de Ciências AgráriasAgronomiaUTFPR, 2021-04-22)
The jaboticaba tree is a tree that produces its fruits in abundance with each fruiting and they are very appreciated by most people, whether consumed in natura, or through sweets and jellies. However, its commercialization ...
Avaliação dos parâmetros nutricionais e potencial antioxidante do fruto de Ora-pro-nobis (Pereskia aculeata Miller)
(Universidade Tecnológica Federal do ParanáPato BrancoBrasilDepartamento Acadêmico de QuímicaQuímicaUTFPR, 2016-11-21)
Brazil is among the largest world producers of fruits, overcome only by China and India. Several species of Brazilian fruits are still little explored due to lack of information about their nutritional values and their use ...
Avaliação da adequação de rotulagem nutricional para margarinas, maioneses e néctar de frutas
(Universidade Tecnológica Federal do ParanáCampo MouraoDepartamento de Engenharia e Tecnologia de Alimentos, 2014-08-15)
The foods and packaging and the labeling represents the first contact of the consumer with the product may interfere materially in the purchase decision of the consumer. Nutrition labeling to inform faithfully and clearly, ...
Produção de doce de abóbora de pescoço e maracujá: análise físico-química, microbiológica e avaliação sensorial
(Universidade Tecnológica Federal do ParanáMedianeira, 2014-11-24)
This study aimed to develop a marmalade made of pumpkin and passion fruit. The preparation of formulations followed the standard procedure for the preparation of jam following good manufacturing practices and standard of ...
Desenvolvimento e caracterização físico - química, microbiológica, sensorial de produtos à base de manga
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilTecnologia em AlimentosUTFPR, 2015-06-15)
The purpose of this study was to reuse the mango fruit in order to use the pulp as well as the peel. Mango dehydrated was prepared from two formulations: the mango was pre-dehydrated with sucrose solution and after ...
Atividade antioxidante de frutos de fisális
(Universidade Tecnológica Federal do ParanáPato BrancoBrasilDepartamento Acadêmico de Ciências AgráriasAgronomiaUTFPR, 2017-06-12)
A few years ago, Brazilians are changing eating habits, starting to consume larger quantities of fresh and organic products. Among these foods that promote health improvement, there are several fruits, among them, physalis. ...
Codificação BBCH dos estágios fenológicos de fruteiras nativas
(Universidade Tecnológica Federal do ParanáDois VizinhosBrasilAgronomiaUTFPR, 2018-06-18)
The native fruit trees are gain attention by producers and consumers, since the fruits produced are considered as functional food. Nevertheless, even with such potential for use in agriculture, they have been little explored ...