Browsing by CNPq Subject "CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS"
Now showing items 1-9 of 9
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Visão prospectiva: tendências e perspectivas futuras na indústria de alimentos
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 26/01/2024)The food industry is a dynamic sector in constant evolution, characterized by the adoption of new production methods, innovations in ingredients, and the release of new products. One of the primary driving forces behind ... -
Leite A2A2: uma análise abrangente sobre seu surgimento, propriedades, mercado e evolução científica através da análise bibliométrica
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 26/01/2024)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 ... -
Desenvolvimento de processos tecnológicos para preservação e descontaminação de alimentos
(Universidade Federal de São Carlos, UFSCar, Programa de Pós-Graduação em Biotecnologia - PPGBiotec, Câmpus São Carlos, 04/03/2020)Contamination of foods caused by microorganisms occurs through their handling and or processing, which can change their physical-chemical characteristics and decrease shelf life, and cause infection. The objective of this ... -
Avaliação da atividade antimicrobiana de nanopartículas de óxido de zinco, óxido de cobre e prata em bactérias Gram-positivas e Gram-negativas.
(Universidade Federal de São Carlos, UFSCar, Programa de Pós-Graduação em Biotecnologia - PPGBiotec, Câmpus São Carlos, 28/09/2018)The use of antimicrobials in packages, in particular metal oxides, can be effective in inhibiting or retarding the growth of microorganisms, thus enabling a longer expiration date of foods. The main objective of this work ... -
Fitas comestíveis de banana como veículos para probióticos
(Universidade Federal de São Carlos, UFSCar, Programa de Pós-Graduação em Biotecnologia - PPGBiotec, Câmpus São Carlos, 18/08/2021)Considering the growing demand for products that simultaneously meet the requirements of healthiness, good sensory acceptance and convenience, snacks based on fruits or vegetables have been a strong market trend. Another ... -
Produção biotecnológica de galacto-oligossacarídeos (GOS) a partir do soro do queijo porungo
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 22/10/2021)The use of agro-industrial residues associated with enzymatic process technology has encouraged the development of new strategies for obtaining bioproducts, such as galactooligosaccharides (GOS). The β-galactosidase ... -
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 ... -
Elaboração de farinhas e biscoitos com resíduos da agroindústria familiar da região de Araras
(Universidade Federal de São Carlos, UFSCar, Programa de Pós-Graduação em Agroecologia e Desenvolvimento Rural - PPGADR-Ar, Câmpus Araras, 08/05/2020)Studies indicate that food waste in Brazil reaches 26 million tons per year, being able to feed about 35 million people, with 60% of the urban waste generated being of food origin. Family agribusinesses produce minimally ... -
Análise sensorial e instrumental de linhagens de alface Vanda em diferentes tipos de cultivo
(Universidade Federal de São Carlos, UFSCar, , Câmpus Araras, 03/04/2023)The objective of this work was to evaluate ten lettuce strains, one of them being Vanda and nine others developed from it, in three types of cultivation: screened hydroponics, greenhouse hydroponics and field cultivation. ...