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Now showing items 41-47 of 47
Leite A2A2: uma análise abrangente sobre seu surgimento, propriedades, mercado e evolução científica através da análise bibliométrica
(Universidade Federal de São Carlos, 2024-01-26)
The ingestion of milk since childhood is emphasized as a fundamental part of human daily diet,
occupying the first place as the most consumed food in the world. Considered a raw material
of great nutritional and economic ...
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 ...
Logística: cadeia de suprimentos dos alimentos
(Universidade Federal de São Carlos, 2024-02-22)
In the contemporary global scenario, efficiency in resource management and food
security emerges as crucial challenges. Large scale food production, coupled with
population growth, highlights the need to optimize the ...
Avaliação da influência da enzima polifenoloxidase na produção de etanol
(Universidade Federal de São Carlos, 2024-01-26)
The production of ethanol from sugarcane plays a crucial economic, social, and environmental role in Brazil, generating income and development in a country that is a global benchmark in biofuel and renewable energy production. ...
Tendência clean label na rotulagem de alimentos embalados: uma revisão
(Universidade Federal de São Carlos, 2024-01-22)
The rapid growth of urbanization and globalization has transformed eating habits, driving migration to urban areas and the rise of the fast-food industry. This has resulted in foods high in fat, sodium and sugar, contributing ...
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 ...