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Elaboração de empanados de carne de frango com diferentes concentrações de farinha de milho e farinha de beterraba
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2011-11-16)
The increasing concern of the consumer in acquiring foods that beyond flavor offers nutritional quality, has taken the food industry to innovate more and more to present products that contribute for the prevention of ...
Elaboração de filme biodegradável a partir da gelatina extraída da pele de tilápia do Nilo (Oreochromis niloticus)
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2016-11-16)
The Tilapia has featured in aquaculture, representing approximately 40% of production in the country. After filleting the fillet yield reaches around 30%, the other 70% is generated waste and these high-quality raw materials ...
Cor, textura, atividade de água em gelatinas tradicional e diet sabor morango
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2011-11-30)
Chemically, gelatin is an animal protein, a polymer composed of amino acids. It is derived from collagen that are white fibers of connective tissues in the animal body, particularly of the skin, bones and tendons. This ...
Atitude do consumidor de comida japonesa no formato fast food
(Universidade Tecnológica Federal do ParanáCuritibaBrasilEspecialização em Gestão EmpresarialUTFPR, 2018-10-15)
The present work aims to describe and analyze the consumer’s atitude towards the consumption of Japanese food in a fast food restaurant. Identify the consumer profile and acceptance of the launch of Japanese restaurant in ...
Gelatina comestível utilizando curcumina nanoencapsulada como corante natural
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2015-11-30)
A wide variety of colouring additives are added to foodstuff in order to improve the original visual appearance of the product. Synthetic additives are widely used since most of the colorants obtained from natural sources ...
Design editorial de livro de receitas para pessoas com intolerância a glúten
(Universidade Tecnológica Federal do ParanáCuritibaDois VizinhosBrasilTecnologia em Design GráficoUTFPR, 2017-11-27)
This work presents the theoretical basis and methodology chosen for the development of the book "It does not contain gluten, but it is delicious", with the purpose of taking recipes without gluten to the group of people ...
Estudo acelerado de estabilidade de parmesão vegano
(Universidade Tecnológica Federal do ParanáLondrinaBrasilTecnologia em AlimentosUTFPR, 2021-08-24)
Vegan consumer is one who does not consume any type of food of animal origin, due to the increase of this target audience, the market has been working more and more in the production of animal protein-free foods, such as ...
Desenvolvimento e caracterização de sorvete vegano de chocolate
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2018-06-14)
The market for vegan foods is in full extension, due to the occurrence of more and more people having some type of food restriction. The raw material commonly used in the manufacture of ice cream is milk, thus limiting ...
Avaliação do desperdício e da oferta de fibras alimentares no cardápio do restaurante universitário da UTFPR – Campus Campo Mourão
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2015-11-26)
The dietary fibers have physical and positive biochemical functions for the human's health, helping to the prevention of chronic diseases. The objective of this study was the determination of the fiber’s content daily ...
Avaliação de misturas contendo gelatina de pele de tilápia (Oreochromis niloticus) e alginato de propilenoglicol
(Universidade Tecnológica Federal do ParanáFrancisco BeltraoTecnologia em Alimentos, 2013-09-17)
The combination of proteins and polysaccharides is so much used in food industries, contributing to the structural stability of the food. This work had how objective the evaluate of the interaction of tilapia gelatin ...