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Leite fermentado acrescido de farinha de casca de uva: desenvolvimento, caracterização e aceitação sensorial
(Universidade Tecnológica Federal do ParanáPato BrancoBrasilDepartamento Acadêmico de QuímicaQuímicaUTFPR, 2015-06-17)
Peel of grapes contains appreciable amounts of bioactive compounds, such as anthocyanins and phenolics. However, they are still considered as residues in agroindustries of grape derivates. One potential strategy for the ...
Utilização de farinha extraída de resíduos de uva na elaboração de biscoito tipo cookie
(Universidade Tecnológica Federal do ParanáFrancisco Beltrao, 2011-12-06)
The industrialization of grape is widely held, for the processing of different products, including wine, juice, jam, marmalade and raisins, along with their application in other areas, such as the manufacture of beauty ...
Elaboração de biscoito sem glúten com farinha da casca de manga
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilTecnologia em AlimentosUTFPR, 2019-11-25)
Associated with the growth of agroindustries with fruit processing, a large volume of by-products is generated. In the case of mango, by-products consist of shells and lumps. The objective of this work was to develop a ...
Elaboração de cerveja artesanal tipo ale com malte de milho e farinha de arroz
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2015-07-08)
Celiac disease is a permanent intolerance to gluten, the treatment consists of the exclusion of this dietary protein. With limited access to gluten-free beer, individuals who have the disease have difficulty consuming the ...
Elaboração de pão de milho com diferentes concentrações de farinha de carcaça de Tilápia do Nilo (Oreochromis niloticus)
(Universidade Tecnológica Federal do ParanáMedianeira, 2014-11-26)
Nile tilapia carcass flour added to corn bread gives consumers nutritional satisfaction and distinctive flavor, bringing benefits to health and environmental sustainability. Tilapia is a fish that offers good quality ...
Avaliação da qualidade nutricional de hamburgueres suplementados com farinha de quinoa
(Universidade Tecnológica Federal do ParanáFrancisco BeltraoTecnologia em Alimentos, 2014-02-21)
In order to meet the current demand for food preparation easy and fast, but it will also comply and meet the nutritional role , this study aimed to develop and evaluate the nutritional quality of a hamburger type meat ...
Composição centesimal e perfil de ácidos graxos de farinha obtida do bagaço de uva cv. ‘Concord’ (Vitis labrusca L.) sob dois métodos de cultivo: convencional e orgânico.
(Universidade Tecnológica Federal do ParanáFrancisco Beltrao, 2013-04-29)
This study aimed to determine the chemical composition and fatty acid profile of the flour grape cv. 'Concord' (Vitis labrusca L.) under two production systems: conventional and organic. The grape flour is produced from ...
Elaboração de biscoito com farinha da casca de melancia
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilTecnologia em AlimentosUTFPR, 2019-06-26)
The watermelon peel is a residue that can be used for the development of food products due to its nutritional characteristics, being a promising alternative. The objectives of this work were to reuse the watermelon peel, ...
Farinha de linhaça dourada como substituto de gordura animal em hambúrguer de carne bovina com redução de sódio
(Universidade Tecnológica Federal do ParanáLondrinaPrograma de Pós-Graduação em Tecnologia de Alimentos, 2014-01-31)
The consumers associate processed meat products with negative image due to the high level sof saturated fat, sodium and chemical additives which have. Aiming offer healthier meat product this work aimed to study the influence ...
Elaboração e avaliação de hambúrgueres de carne bovina com substituições de toucinho por farinha de linhaça
(Universidade Tecnológica Federal do ParanáLondrinaPrograma de Pós-Graduação em Tecnologia de Alimentos, 2013-10-31)
Hamburger is a food very appreciated by people of different ages. Children and adolescents are the main consumers, but adults also have consumed habits this type of the foods. Aiming to improve the nutritional quality of ...