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Now showing items 11-16 of 16
Indicativos de transtornos alimentares e segurança alimentar da comunidade LGBTQIAPN+: uma análise no campus Lagoa do Sino da UFSCar
(Universidade Federal de São Carlos, 2023-08-14)
This research study analyzes food safety and eating disorders in the LGBTQIAPN+ community of the Lagoa do Sino campus of UFSCar. In a global context, food safety ensures continuous access to food in adequate quantity and ...
Substituição parcial/total dos aditivos alimentares nitrato e nitrito por fontes vegetais e tecnologias de processamento em salsichas
(Universidade Federal de São Carlos, 2023-08-17)
Cured meat products are commonly seen as harmful to health by consumers due to their high content of fat, sodium, and synthetic additives. In their composition, there is the addition of curing salts, known as nitrate and ...
Registro de alimentos com alegações de propriedades funcionais no Brasil: uma revisão
(Universidade Federal de São Carlos, 2023-08-15)
The functional food and beverage market has been growing in recent years due to the concern of consumers with health and quality of life. Therefore, food industries are increasingly investing in products that bring functional ...
Estudo da cadeia produtiva, mercado e de atributos físico-químicos de azeites de abacate produzidos no Brasil
(Universidade Federal de São Carlos, 2023-12-19)
Despite having a high commercial value due to its nutritional and sensory properties, avocado
oil is still a product that has yet to be widely used in Brazil. In this sense, the general
objective of this work was to ...
Avaliação tecnológica da substituição do óleo de palma em gelados comestíveis
(Universidade Federal de São Carlos, 2023-08-18)
This study aimed to test three lipid sources to replace palm oil in ice cream. The standard formulation (PAD) was composed of 6.5% of palm oil, 62.54% of water, 11% of glucose syrup, 11% of sugar, 6.5% of whey protein, ...
Óleo essencial de limão: sua possível aplicação em emulsões pelo método de coacervação complexa com wpc:pec
(Universidade Federal de São Carlos, 2023-03-17)
The accumulation of agro-industrial residues over the past years serves as a trigger in the search
for their utilization. That is, besides the reduction of environmental impacts, it enables the
development of new ...