Search
Now showing items 1-3 of 3
Impacto do uso de realçador de sabor obtido de subproduto de cogumelo sobre a qualidade de hambúrguer bovino com redução de sódio
(Universidade Federal de São Carlos, 2021-03-22)
Sodium has essential functions in the body, but its excessive ingestion can cause a series of chronic diseases, such as hypertension and cardiovascular problems. Due to this, the demand for low-salt meat products is ...
Queijo artesanal Porungo: melhorias na produção e qualidade microbiológica
(Universidade Federal de São Carlos, 2021-05-11)
Porungo cheese is a product traditionally present in the southwest region of São Paulo with its own characteristics of mozzarella cheese. During the manufacture of Porungo cheese, a microbiota naturally present in milk, ...
Pólen como ingrediente funcional em pão: influência nas atitudes, percepção e expectativa gerada nos consumidores brasileiros.
(Universidade Federal de São Carlos, 2021-04-22)
The search for a healthy lifestyle leads to a situation where several people start to take care of their health. From then on, they seek products of higher quality, preferably with health benefits, rich in vitamins, bioactive ...