Navegando por assunto "Functional foods"

Itens para a visualização no momento 1-4 of 4

    • Registro de alimentos com alegações de propriedades funcionais no Brasil: uma revisão 

      Mendes, Ana Júlia Rodrigues (Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 15/08/2023)
      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 

      Schedenffeldt, Beatriz Ferrari (Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 23/02/2024)
      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 ...

    • Alimentos funcionais e nutracêuticos: origem, diferenciação conforme aspectos legislativos 

      Tanaka, Thalis Oliveira (Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 20/03/2023)
      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 ...

    • Quinoa e amaranto: aspectos gerais, hábito de compra e consumo e cinética de hidratação dos grãos 

      Schmidt, Davi (Universidade Federal de São Carlos, UFSCar, Programa de Pós-Graduação em Agroecologia e Desenvolvimento Rural - PPGADR-Ar, Câmpus Araras, 31/03/2021)
      Quinoa (Chenopodium quinoa) and amaranth (Amaranthus spp.) are pseudocereals with elevated nutritional and functional qualities. The first chapter presents a review of the literature on quinoa and amaranth, highlighting ...