Buscar
Mostrando ítems 1651-1660 de 5585
Desenvolvimento de frozen yogurt funcionais linha “clean label” adicionados de corantes naturais de betalaína e bixina
(Universidade Tecnológica Federal do ParanáCampo Mourao, 2013-10-03)
CHAPTER I - The appeal of consumers for different products is a reflection of information about food market. The present work had as objective to produce a low fat probiotic frozen yogurt in different concentrations of ...
Análise microbiológica e físico-sensorial de iogurtes sabor ameixa comercializados na região oeste do Paraná
(Universidade Tecnológica Federal do ParanáMedianeira, 2013-03-22)
More and more consumers demand quality and healthy food products, leading to studies and later production geared towards the health of the consumer. Dairy products have been featured in the diet of consumers of functional ...
Utilização de controle estatístico do processo para a análise de qualidade da água em um município adjacente ao Parque Nacional do Iguaçu
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilEstudos MatemáticosUTFPR, 2015-10-27)
Water is one of the fundamental elements to life on Earth and essential for mankind and the constant verification and control of water quality are of utmost importance for its drinking. The present study aims to assess ...
Utilização de Moringa oleifera LAM como auxiliar no processo de coagulação/floculação/filtração para o tratamento de água de abastecimento
(Universidade Tecnológica Federal do ParanáCampo Mourao, 2013-09-10)
The use of natural polymers in water treatment is a promising alternative due to of the advantages associated with its application. In this work of it was evaluated the use of a natural polymer, obtained from Moringa ...
Estudo envolvendo kombuchas produzidas de forma industrialmente e artesanalmente
(Universidade Tecnológica Federal do ParanáPato BrancoBrasilDepartamento Acadêmico de QuímicaQuímicaUTFPR, 2021-08-27)
Kombucha is a sweetened and slightly acidic beverage, usually produced from the fermentation of black or green tea, performed by a symbiotic culture of bacteria and yeasts (SCOBY). Recently, due to numerous health-related ...
Effects of PEF-assisted freeze-drying on protein quality, microstructure, and digestibility in chilean abalone “loco” (concholepas concholepas) mollusk
(Frontiers Media, 2022)
The purpose of this study was to apply different pulsed electric field (PEF) conditions as a pretreatment to the freeze-drying (FD) process of Chilean abalone and to assess its effects on protein quality, microstructure, ...
Alterações nas propriedades químicas de solos tratados com diferentes doses do herbicida glifosato
(Universidade Tecnológica Federal do ParanáLondrina, 2013-04-10)
The great need for high productivity in crops has caused frequent and intensive use of pesticides, which are often applied indiscriminately, generating risks for the environment and, consequently, severe damage to human ...
Estudo do comportamento hidrodinâmico de um reator anaeróbio-aeróbio de leito fixo tratando efluente bovino
(Universidade Tecnológica Federal do ParanáCampo Mourao, 2013)
This study aimed to evaluate the hydrodynamic behavior of an anaerobic-aerobic fixed bed (RAALF), operating in three hydraulic retention times (HRT) - 22h, 16h, and 10h. The reactor consists of a 100 mm diameter PVC pipe ...
Avaliação dos parâmetros físico-químicos e qualidade microbiológica de salsichas acondicionadas em diferentes embalagens
(Universidade Tecnológica Federal do ParanáFrancisco Beltrao, 2012-10-24)
The meat products sausages have great prominence in the industry and has broad consumer population, it is attractive because of its low cost and easy preparation. These products are subject to microbial contamination, ...
Study of the physical and chemical changes during thematuration of three cocoa clones, EET8, CCN51, and ICS60
BACKGROUND: Colombia is known for its production of fine and aromatic cocoa; however, the lack of homogeneity in the
ripeness stage of cocoa fruit affects the final quality of cocoa beans. Therefore, the aim of this work ...