Browsing by CNPq Subject "CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS"
Now showing items 21-31 of 31
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Efeito do tipo de fertilizante na produtividade e composição mineral em couve crespa
(Universidade Federal de São Carlos, UFSCar, , Câmpus Araras, 25/10/2020)Cabbage is a vegetable of high nutritional value and balanced fertilization is essential to ensure high productivity and quality of agricultural products. The curly kale, less known than the flat leaf kale, is beneficial ... -
Quinoa e amaranto: aspectos gerais, hábito de compra e consumo e cinética de hidratação dos grãos
(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 ... -
Produtividade, qualidade química e sensorial da ora-pro-nóbis fertilizada com adubo orgânico e mineral
(Universidade Federal de São Carlos, UFSCar, Programa de Pós-Graduação em Agroecologia e Desenvolvimento Rural - PPGADR-Ar, Câmpus Araras, 31/03/2021)The search for barbados gooseberry (Pereskia aculeata Mill.) has encouraged its cultivation on a bigger scale. However, the species’ demand for nutrients and response to fertilization is not yet established. The aim of ... -
Obtenção de compostos bioativos de Cambuí Roxo (Eugenia candolleana) por diferentes métodos de extração
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 28/05/2021)Due to the vast wealth of fauna and flora in the country, Brazil has a wide variety of natural products. However, this collection is poorly studied, ignoring the benefits of several species. Based on this concern, studies ... -
Avaliação do potencial antimicrobiano de nanoemulsões à base de compostos de óleos essenciais no controle de espécies de Xanthomonas causadoras do cancro cítrico
(Universidade Federal de São Carlos, UFSCar, , Câmpus São Carlos, 27/11/2020)Citrus canker is one of the most relevant diseases that affect citrus crops, being responsible for serious economic losses to citrus fruit producers and traders. This disease is caused by Gram-negative bacteria of the genus ... -
Mapa de preferência e modelos mistos utilizados na análise sensorial afetiva de sais culinários
(Universidade Federal de São Carlos, UFSCar, , Câmpus Araras, 29/06/2021)Considering that salt is part of people's food routine and is essential for the proper functioning of the human body, but, especially when in excessive amounts, it can lead to negative consequences for the health of the ... -
Processamento e parâmetros físicos, químicos, físico-químicos, microbiológicos, sensoriais e de rotulagem do açúcar mascavo: revisão de literatura
(Universidade Federal de São Carlos, UFSCar, , Câmpus Araras, 29/06/2021)The growing search for natural and artisanal foods raised the market potential of brown sugar. However, the lack of standardization of the products sold limits this food from being consolidated in the consumer's view. Data ... -
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 ... -
Manejo de podridões em pós-colheita de atemoia
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 05/05/2022)Atemoya is a hybrid derived from cherimoya (Annona cherimola Mill) and custard apple (Annona squamosa L.), classified as a climacteric fruit (in which the ripening process is maintained after harvest), which makes it very ...