Browsing by Subject "Embalagens"
Now showing items 1-5 of 5
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Quimiometria aplicada à análise de embalagens plásticas na indústria alimentícia
(Universidade Federal de São Carlos, UFSCar, , Câmpus São Carlos, 15/09/2022)Most of the packaging used in the food sector is produced in plastic materials that can be flexible or rigid. Rigid packaging such as high-density polyethylene is highlighted because they keep their shape independent of ... -
Embalagens ativas e inteligentes: tendências e projeções
(Universidade Federal de São Carlos, UFSCar, , Câmpus São Carlos, 13/04/2023)Packaging is a technique that involves wrapping or protecting products for distribution, storage, commercialization, and use. In addition to containing the product, packaging also identifies, describes, protects, displays, ... -
Os desafios do uso da resina de PET reciclado na indústria de alimentos e bebidas
(Universidade Federal de São Carlos, UFSCar, , Câmpus São Carlos, 16/09/2021)PET, as well as many other plastics nowadays, has presented great interest in study, especially regarding its recycling. The polymeric residues discarded incorrectly in the environment have generated a negative impact. ... -
Desenvolvimento de filmes de carboximetilcelulose com nanopartículas de prata e avaliação de sua atividade antimicrobiana e toxicidade
(Universidade Federal de São Carlos, UFSCar, Programa de Pós-Graduação em Química - PPGQ, , 25/08/2014)One alternative for new packagings is the use of renewable materials as raw materialin the development of films, with the challenge of maintaining the quality of the product. Polysaccharides are abundant and renewable ... -
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 ...