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O comportamento do consumidor de alimentos no contexto pós-pandemia
(Universidade Federal de São Carlos, 2023-04-03)
The Covid-19 pandemic caused impacts around the world, interfering in the business models, social dynamics and the population's routine, especially in their eating habits. In addition to encouraging consumers to seek a ...
Métodos de secagem e seu papel na redução das perdas e desperdícios em alimentos: uma revisão bibliográfica
(Universidade Federal de São Carlos, 2023-03-17)
Drying is one of the most important processes of food preservation, and generates storagestable products, as long as suitable packaging is used. Currently, less conventional drying techniques are more prominent for their ...
Política de preços mínimos e segurança alimentar no Brasil: análise das ações governamentais sobre produtos da cesta básica nacional
(Universidade Federal de São Carlos, 2024-01-22)
The theme of hunger gained prominence in the 20th century, leading to the establishment of the food and agriculture organization of the united nations due to the need to ensure access to food. In brazil, the adherence to ...
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 ...
Segurança do alimento e segurança alimentar: uma análise a partir da agroindústria familiar de derivados de leite na microrregião de Itapetininga – SP
(Universidade Federal de São Carlos, 2022-04-11)
This research analyzes the production of dairy products by family farmers in the Microregion of Itapetininga - SP, and aims to provide a Food Safety Indicator (ISA) derived from dairy products and the safety grau to feed ...
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 ...
Tecnologia de produção de kombucha e seus benefícios para a saúde
(Universidade Federal de São Carlos, 2024-02-23)
Kombucha is a beverage obtained through the fermentation of tea from the Camellia sinensis
plant, sugar, and a culture of bacteria and yeast known as SCOBY. The consumption of this
functional drink has significantly ...
Estudo dos efeitos antimicrobianos e antioxidantes de óleos essenciais aplicados contra patógenos alimentícios
(Universidade Federal de São Carlos, 2024-01-22)
Essential oils are natural products originated from plants that have volatile aromatic compounds and are mostly made of monoterpenes, sesquiterpenes and phenylpropanoids metabolites. They are widely used in the pharmaceutical ...
Visão prospectiva: tendências e perspectivas futuras na indústria de alimentos
(Universidade Federal de São Carlos, 2024-01-26)
The food industry is a dynamic sector in constant evolution, characterized by the
adoption of new production methods, innovations in ingredients, and the release of
new products. One of the primary driving forces behind ...