TCC
Recent Submissions
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Métodos de secagem e seu papel na redução das perdas e desperdícios em alimentos: uma revisão bibliográfica
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 17/03/2023)Drying is one of the most important processes of food preservation, and generates storagestable products, as long as suitable packaging is used. Currently, less conventional drying techniques are more prominent for their ... -
Aplicação de sensores eletroquímicos com (nano)materiais de carbono na área de Food Safety: uma revisão bibliográfica
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 08/04/2022)Food safety and food security are extremely relevant concepts worldwide, so they are covered in three of the seventeen sustainable development goals of the United Nations (UN) and such concepts start from the human right ... -
Efeito de extratos de folhas de yacon e nisina sobre a viabilidade de Staphylococcus aureus in vitro e em leite
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 31/03/2023)Staphylococcus aureus is an opportunistic pathogen and some strains are capable of producing toxins, an important virulence factor. S. aureus was identified as the etiological agent in 12.9% of outbreaks of Waterborne and ... -
Biofilmes de patógenos na indústria de alimentos: uma revisão sobre a sua formação e controle
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 04/04/2023)Bacterial biofilms are sessile communities of bacteria, where a single or multiple species establish themselves on biotic or abiotic surfaces and become embedded in a self-produced polymeric material, bringing them greater ... -
O comportamento do consumidor de alimentos no contexto pós-pandemia
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 03/04/2023)The Covid-19 pandemic caused impacts around the world, interfering in the business models, social dynamics and the population's routine, especially in their eating habits. In addition to encouraging consumers to seek a ... -
Alimentos funcionais e nutracêuticos: origem, diferenciação conforme aspectos legislativos
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 20/03/2023)The consumption of foods with a health appeal has been increasing due to a greater concern on the part of consumers with their own well-being and with the wellbeing of those around them. The terms functional food and ... -
Desenvolvimento de pão de queijo sem lactose e análise da influência deste carboidrato em sua composição
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 10/03/2023)The cheese bread is a traditional product from Minas Gerais (MG) that is currently consumed and produced in all regions of Brazil. Traditionally, it is made from milk, starches, cheese, eggs and salt. The objective of the ... -
Utilização de cogumelos e seus subprodutos no desenvolvimento de produtos cárneos
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 09/03/2023)Meat products, foods widely consumed in Brazil and worldwide, have several components relevant to health, such as fatty acids, minerals (especially iron), vitamins such as B12 and proteins of high biological value. However, ... -
Benefícios e propriedades tecnológicas em alimentos enriquecidos com farinha de batata yacon
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 30/01/2023)One of the most important aspects in controlling, preventing, and treatment for several diseases is food. Because of that, the interest in functional food has been increasing steadily to promote health in general. ... -
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 ... -
Processamento, legislação, consumo e parâmetros de qualidade de pão francês de massa congelada
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 01/03/2023)The consumption of French bread has been growing exponentially and as a way to keep up with this trend, new technologies have emerged. One of them is the production of frozen dough, where the product goes through the ... -
Efeito do extrato de pimenta rosa e do tipo de embalagem sobre a qualidade e estabilidade oxidativa de hambúrguer de frango
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 18/08/2022)For years, pink pepper has been used in folk medicine as an analgesic and anti-inflammatory, which has aroused the interest of the scientific community regarding its biological activities, such as antioxidant. The ... -
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 ... -
Otimização do processo de segundo aquecimento do caldo de cana em aquecedores tubulares de uma usina açucareira para organização de um cronograma de limpeza
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 09/08/2022)In the sugar-energy sector, the efficiency of industrial operations is one of the most relevant factors, because it is from this that the entire transformation process is impacted. The manufacture of crystal sugar ... -
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 ... -
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 ... -
Avaliação de diferentes agentes clarificantes no fermentado de arroz para a produção de saquê
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 07/04/2022)Rice can be used in the alcoholic fermentation process, which combines the saccharification of the grain (transformation of starch into sugar), the use of a filamentous fungus of the Aspergillus species and the reaction ... -
Manejo de podridões em pós-colheita de atemoia
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 05/05/2022)Atemoya is a hybrid derived from cherimoya (Annona cherimola Mill) and custard apple (Annona squamosa L.), classified as a climacteric fruit (in which the ripening process is maintained after harvest), which makes it very ... -
Soluções numéricas para um modelo de secagem da banana via método de diferenças finitas
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 01/04/2022)Since banana is a food of high energy value, has low production technological indexes and has great socioeconomic importance for Brazil, the increase in shelf life is desired. Drying is one of the most used processes in ... -
Contaminação microbiológica dos tetos de vacas leiteiras mantidas em sistema de confinamento Compost Barn
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 08/11/2021)The health of the udder of cows is strictly correlated to the absence of inflammatory processes that can affect the mammary gland, such as mastitis, which is considered the disease with the greatest impact on economic and ...