Browsing by CNPq Subject "CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS"
Now showing items 1-9 of 9
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Avaliação da influência da enzima polifenoloxidase na produção de etanol
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 26/01/2024)The production of ethanol from sugarcane plays a crucial economic, social, and environmental role in Brazil, generating income and development in a country that is a global benchmark in biofuel and renewable energy production. ... -
Tendência clean label na rotulagem de alimentos embalados: uma revisão
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 22/01/2024)The rapid growth of urbanization and globalization has transformed eating habits, driving migration to urban areas and the rise of the fast-food industry. This has resulted in foods high in fat, sodium and sugar, contributing ... -
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 ... -
Caracterização da própolis verde do sudoeste paulista
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 02/08/2022)Propolis is a bee product based on plants resins, bee's salivary secretions, wax and pollen. Brazilian varieties of propolis (green, red, brown) are divided 13 groups according to the chemical composition. This study aimed ... -
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 ... -
Influência das interações entre leveduras e bactérias contaminantes no rendimento da fermentação etanólica
(Universidade Federal de São Carlos, UFSCar, Programa de Pós-Graduação em Produção Vegetal e Bioprocessos Associados - PPGPVBA-Ar, Câmpus Araras, 24/06/2024)Brazil is recognized worldwide for its pioneering role in integrating ethanol into its energy matrix, produced via fermentation using yeast strains, particularly Saccharomyces cerevisiae, and sugarcane juice or molasses. ... -
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 ... -
Secagem e processamento das cascas de maracujá: uma revisão
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 18/09/2024)Nowadays, waste recovery is a much discussed topic in food industries, beeing the passion fruit known as a big waste generator raw material, futhermore, there are lots of diferentes options of destiantion for the generated ... -
Uso de bactérias do ácido lático isoladas de soro-fermento de queijo Porungo na fabricação e no controle de Staphylococcus aureus em queijo Minas Padrão
(Universidade Federal de São Carlos, UFSCar, Programa de Pós-Graduação em Biotecnologia e Monitoramento Ambiental - PPGBMA-So, Câmpus Sorocaba, 23/08/2024)The increasing demand for healthier foods with fewer synthetic ingredients has driven the development of products containing lactic acid bacteria (LAB), which offer significant health benefits and impart unique characteristics ...