Listar TCC por título
Mostrando ítems 25-44 de 47
-
Impacto do uso de realçador de sabor obtido de subproduto de cogumelo sobre a qualidade de hambúrguer bovino com redução de sódio
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 22/03/2021)Sodium has essential functions in the body, but its excessive ingestion can cause a series of chronic diseases, such as hypertension and cardiovascular problems. Due to this, the demand for low-salt meat products is ... -
Indicativos de transtornos alimentares e segurança alimentar da comunidade LGBTQIAPN+: uma análise no campus Lagoa do Sino da UFSCar
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 14/08/2023)This research study analyzes food safety and eating disorders in the LGBTQIAPN+ community of the Lagoa do Sino campus of UFSCar. In a global context, food safety ensures continuous access to food in adequate quantity and ... -
Insetos comestíveis como fonte proteica alternativa
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 23/04/2021)The world population and demand for food are expected to have considerable growth in the next 30 years. In such case, the food could not be sufficiently supplied with sustainability. Therefore, edible insect proteins have ... -
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 ... -
Logística: cadeia de suprimentos dos alimentos
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 22/02/2024)In the contemporary global scenario, efficiency in resource management and food security emerges as crucial challenges. Large scale food production, coupled with population growth, highlights the need to optimize the ... -
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 ... -
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 ... -
Obtenção de compostos bioativos de Cambuí Roxo (Eugenia candolleana) por diferentes métodos de extração
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 28/05/2021)Due to the vast wealth of fauna and flora in the country, Brazil has a wide variety of natural products. However, this collection is poorly studied, ignoring the benefits of several species. Based on this concern, studies ... -
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 ... -
Óleo essencial de limão: sua possível aplicação em emulsões pelo método de coacervação complexa com wpc:pec
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 17/03/2023)The accumulation of agro-industrial residues over the past years serves as a trigger in the search for their utilization. That is, besides the reduction of environmental impacts, it enables the development of new ... -
Política de preços mínimos e segurança alimentar no Brasil: análise das ações governamentais sobre produtos da cesta básica nacional
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 22/01/2024)The theme of hunger gained prominence in the 20th century, leading to the establishment of the food and agriculture organization of the united nations due to the need to ensure access to food. In brazil, the adherence to ... -
Pólen como ingrediente funcional em pão: influência nas atitudes, percepção e expectativa gerada nos consumidores brasileiros.
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 22/04/2021)The search for a healthy lifestyle leads to a situation where several people start to take care of their health. From then on, they seek products of higher quality, preferably with health benefits, rich in vitamins, bioactive ... -
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 ... -
Produção biotecnológica de galacto-oligossacarídeos (GOS) a partir do soro do queijo porungo
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 22/10/2021)The use of agro-industrial residues associated with enzymatic process technology has encouraged the development of new strategies for obtaining bioproducts, such as galactooligosaccharides (GOS). The β-galactosidase ... -
Queijo artesanal Porungo: melhorias na produção e qualidade microbiológica
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 11/05/2021)Porungo cheese is a product traditionally present in the southwest region of São Paulo with its own characteristics of mozzarella cheese. During the manufacture of Porungo cheese, a microbiota naturally present in milk, ... -
Registro de alimentos com alegações de propriedades funcionais no Brasil: uma revisão
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 15/08/2023)The functional food and beverage market has been growing in recent years due to the concern of consumers with health and quality of life. Therefore, food industries are increasingly investing in products that bring functional ... -
Segurança do alimento e segurança alimentar: uma análise a partir da agroindústria familiar de derivados de leite na microrregião de Itapetininga – SP
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 11/04/2022)This research analyzes the production of dairy products by family farmers in the Microregion of Itapetininga - SP, and aims to provide a Food Safety Indicator (ISA) derived from dairy products and the safety grau to feed ... -
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 ... -
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 ... -
Tecnologia de produção de kombucha e seus benefícios para a saúde
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 23/02/2024)Kombucha is a beverage obtained through the fermentation of tea from the Camellia sinensis plant, sugar, and a culture of bacteria and yeast known as SCOBY. The consumption of this functional drink has significantly ...