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Benefícios e propriedades tecnológicas em alimentos enriquecidos com farinha de batata yacon
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 30/01/2023)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. ... -
Efeito do extrato de pimenta rosa e do tipo de embalagem sobre a qualidade e estabilidade oxidativa de hambúrguer de frango
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 18/08/2022)For years, pink pepper has been used in folk medicine as an analgesic and anti-inflammatory, which has aroused the interest of the scientific community regarding its biological activities, such as antioxidant. The ... -
Alergias e intolerâncias alimentares: comportamento e perfil dos consumidores - uma revisão bibliográfica
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 07/04/2022)In recent years, with industrialization, the food sector has been transforming and accompanying changes in society. Such changes are related to consumer health, which has been developing some types of food intolerances and ... -
Desenvolvimento de alimento vegetal tipo requeijão para população com alergia alimentar
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 05/04/2022)Considering the increase in the number of allergy cases related to products originating from milk, it is necessary to develop products with rheological and sensory characteristics similar to conventional products, replacing ... -
Avaliação de diferentes agentes clarificantes no fermentado de arroz para a produção de saquê
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 07/04/2022)Rice can be used in the alcoholic fermentation process, which combines the saccharification of the grain (transformation of starch into sugar), the use of a filamentous fungus of the Aspergillus species and the reaction ...