Browsing by CNPq Subject "CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS"
Now showing items 1-14 of 14
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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 ... -
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 ... -
Agregação de valor nutricional e sensorial em rapaduras artesanais
(Universidade Federal de São Carlos, UFSCar, Programa de Pós-Graduação em Agroecologia e Desenvolvimento Rural - PPGADR-Ar, Câmpus Araras, 28/11/2017)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
(Universidade Federal de São Carlos, UFSCar, Programa de Pós-Graduação em Biotecnologia - PPGBiotec, Câmpus São Carlos, 18/12/2017)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 ... -
Isolamento, caracterização taxonômica e aplicação de leveduras no processo de fabricação de cervejas personalizadas
(Universidade Federal de São Carlos, UFSCar, Programa de Pós-Graduação em Biotecnologia - PPGBiotec, Câmpus São Carlos, 30/07/2022)The brewing market has been expanding with important demands aimed at improving the quality of the drink. One of the alternatives to improve the process would be the identification of yeast strains with unique organoleptic ... -
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 ... -
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 ... -
Substituição parcial/total dos aditivos alimentares nitrato e nitrito por fontes vegetais e tecnologias de processamento em salsichas
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 17/08/2023)Cured meat products are commonly seen as harmful to health by consumers due to their high content of fat, sodium, and synthetic additives. In their composition, there is the addition of curing salts, known as nitrate and ... -
Aplicação de filmes com nanopartículas de prata na conservação de morangos
(Universidade Federal de São Carlos, UFSCar, Programa de Pós-Graduação em Biotecnologia - PPGBiotec, Câmpus São Carlos, 17/12/2014)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. ... -
Avaliação tecnológica da substituição do óleo de palma em gelados comestíveis
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 18/08/2023)This study aimed to test three lipid sources to replace palm oil in ice cream. The standard formulation (PAD) was composed of 6.5% of palm oil, 62.54% of water, 11% of glucose syrup, 11% of sugar, 6.5% of whey protein, ... -
Biscoitos elaborados a partir de formulações alternativas
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 09/03/2023)Healthier products are becoming increasingly attractive to the consumer, requiring the study of alternative formulations in bakery products, in order to nutritionally enrich the product, without modifying its traditional ... -
Filmes comestíveis de guacamole: relações entre as proporções dos componentes e as propriedades
(Universidade Federal de São Carlos, UFSCar, Programa de Pós-Graduação em Biotecnologia - PPGBiotec, Câmpus São Carlos, 16/03/2022)The food industry has tried to develop products that meet the requirements of consumers, especially in terms of sensory and health aspects as well as convenience. In times when food delivery has been very frequent, some ... -
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 ... -
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 ...