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Biofilmes de patógenos na indústria de alimentos: uma revisão sobre a sua formação e controle
(Universidade Federal de São Carlos, 2023-04-04)
Bacterial biofilms are sessile communities of bacteria, where a single or multiple species establish themselves on biotic or abiotic surfaces and become embedded in a self-produced polymeric material, bringing them greater ...
Efeito de extratos de folhas de yacon e nisina sobre a viabilidade de Staphylococcus aureus in vitro e em leite
(Universidade Federal de São Carlos, 2023-03-31)
Staphylococcus aureus is an opportunistic pathogen and some strains are capable of producing toxins, an important virulence factor. S. aureus was identified as the etiological agent in 12.9% of outbreaks of Waterborne and ...
Desenvolvimento de pão de queijo sem lactose e análise da influência deste carboidrato em sua composição
(Universidade Federal de São Carlos, 2023-03-10)
The cheese bread is a traditional product from Minas Gerais (MG) that is currently consumed and produced in all regions of Brazil. Traditionally, it is made from milk, starches, cheese, eggs and salt. The objective of the ...
Alimentos funcionais e nutracêuticos: origem, diferenciação conforme aspectos legislativos
(Universidade Federal de São Carlos, 2023-03-20)
The consumption of foods with a health appeal has been increasing due to a greater concern on the part of consumers with their own well-being and with the wellbeing of those around them. The terms functional food and ...
Benefícios e propriedades tecnológicas em alimentos enriquecidos com farinha de batata yacon
(Universidade Federal de São Carlos, 2023-01-30)
One of the most important aspects in controlling, preventing, and treatment for several
diseases is food. Because of that, the interest in functional food has been increasing steadily to
promote health in general. ...
Biscoitos elaborados a partir de formulações alternativas
(Universidade Federal de São Carlos, 2023-03-09)
Healthier products are becoming increasingly attractive to the consumer, requiring the study of alternative formulations in bakery products, in order to nutritionally enrich the product, without modifying its traditional ...
Utilização de cogumelos e seus subprodutos no desenvolvimento de produtos cárneos
(Universidade Federal de São Carlos, 2023-03-09)
Meat products, foods widely consumed in Brazil and worldwide, have several components relevant to health, such as fatty acids, minerals (especially iron), vitamins such as B12 and proteins of high biological value. However, ...
Processamento, legislação, consumo e parâmetros de qualidade de pão francês de massa congelada
(Universidade Federal de São Carlos, 2023-03-01)
The consumption of French bread has been growing exponentially and as a way to keep up with this trend, new technologies have emerged. One of them is the production of frozen dough, where the product goes through the ...
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 ...