• Agregação de valor nutricional e sensorial em rapaduras artesanais 

      Joseph, Djalou; http://lattes.cnpq.br/0004526811128079 (Universidade Federal de São CarlosUFSCarPrograma de Pós-graduação em Agroecologia e Desenvolvimento Rural (Campus ARARAS)Câmpus Araras, 2017-11-28)
      Rapadura is a traditional product made from sugar cane juice (Saccharum officinarum L.). It is very popular in Latin America and the Caribbean, particularly in Haiti, where it is commonly used by the rural population. It ...
    • Proposta de um modelo para refeições digitais 

      Leandro, Sandra Maria; http://lattes.cnpq.br/2434970483997012 (Universidade Federal de São CarlosUFSCarPrograma de Pós-graduação em BiotecnologiaCâmpus São Carlos, 2017-12-18)
      Innovation is an imperative demand in the food sector, since the segment needs to respond quickly or even anticipate the new demands of consumers. Additive manufacturing food is a disruptive approach that allows to create ...
    • Aplicação de filmes com nanopartículas de prata na conservação de morangos 

      Puti, Fernanda da Cunha; http://lattes.cnpq.br/9356451964516523 (Universidade Federal de São CarlosUFSCarPrograma de Pós-graduação em BiotecnologiaCâmpus São Carlos, 2014-12-17)
      The consumption of fruits and vegetables has been growing due to the efforts for a healthier diet. In this context, strawberry can be highlighted for its nutritional value and for being a tasty and attractive fruit. ...