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Mostrando ítems 13581-13590 de 20498
Análise microbiológica e físico-química de queijos coloniais com e sem inspeção, comercializados na microrregião de Francisco Beltrão - PR
(Universidade Tecnológica Federal do ParanáFrancisco BeltraoTecnologia em Alimentos, 2013-09-18)
Among all dairy products, cheese is one of the most common transmitters of foodborne diseases. The colonial cheese is an artisanal cheese produced on farms, usually made from raw milk and without good manufacturing practices. ...
Desenvolvimento de doce de soja diet
(Universidade Tecnológica Federal do ParanáFrancisco Beltrao, 2012-11-01)
Whereas the functional food produces physiological effects when consumed as part of the usual diet, consumers are looking for tasty and nutritious combined with a healthy lifestyle. This study aimed to develop a sweet soy ...
Valor nutricional da aveia branca URS Guapa sob diferentes níveis de nitrogênio
(Universidade Tecnológica Federal do ParanáDois VizinhosBrasilBacharelado em ZootecniaUTFPR, 2015-11-26)
The southern region of Brazil, has a subtropical climate, requiring forage plants that have good productivity and also to adapt to the climatic conditions of the region. In this region, use is made of cold season grazing, ...
Produção de etanol pela fermentação alcoólica do permeado de soro de leite com Saccharomyces cerevisiae
(Universidade Tecnológica Federal do ParanáToledoBrasilTecnologia em Processos QuímicosUTFPR, 2015-11-19)
Whey is a by-product of cheese manufacturing, comprising a mixture of proteins, lactose, minerals, fat and water. It is estimated that the production of 1 kg cheese requires 10 liters of milk and provides 9 liters of whey, ...
Quantificação de protozoários presentes no rúmen de búfalo (Bubalus bubalis) - estudo de caso
(Universidade Tecnológica Federal do ParanáDois VizinhosBrasilBacharelado em ZootecniaUTFPR, 2016-12-09)
The current buffalo is stading out in livestock as a promising activity. The buffalo (Bubalus bubalis) is a ruminant with high productive potential of meat and milk, adaptable in different regions. However, there is a need ...
Disseminação de uma tecnologia de baixo custo para aquecimento de água utilizando energia solar em uma escola da periferia de Curitiba-PR
(Universidade Tecnológica Federal do ParanáCuritibaDepartamento Acadêmico de Eletrotécnica, 2011-11-21)
This work presents a study how to spread a low-cost technology for water heating using solar energy, focusing on low-income communities. Discusses how the use of
electric showers is a major consumer of electricity in a ...
Efeito do tempo e da temperatura na extração de isolado protéico da carne de frango
(Universidade Tecnológica Federal do ParanáCampo Mourao, 2014-02-24)
The protein isolate is obtained by chemical hydrolysis of the protein, and this can be used in a wide variety of food products, including milk replacers, protein supplements, stabilizers and flavor enhancers in beverages, ...
Produção de aveia preta e azevém consorciados com trevo branco ou ervilhaca
(Universidade Tecnológica Federal do ParanáDois VizinhosBrasilBacharelado em ZootecniaUTFPR, 2017-06-07)
The unavailability of forage during certain times of the year is one of the biggest problems faced by farmers, for cattle and milk producers. It can be said that in the fall and winter seasons is where occurs the largest ...
Produção de ácido lático a partir do melaço de cana-de-açúcar
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de Engenharia QuímicaEngenharia QuímicaUTFPR, 2019-11-19)
Lactic acid is a compound with extensive application in the industry, mainly in the food, chemical, pharmaceutical and textile sectors. As a highlight in recent years, polylactic acid (PLA) can be mentioned, used in the ...
Otimização da produção de microcápsulas de alginato de sódio e seu efeito sobre a atividade da β-galactosidase
(Universidade Tecnológica Federal do ParanáLondrinaBrasilTecnologia em AlimentosUTFPR, 2017-06-20)
The inability to hydrolyze lactose contained in the milk, called lactose intolerance, affects approximately 75% of the world's population. This condition is caused by the deficiency or absence of the β-galactosidase enzyme ...