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    • Tecnologia de produção de kombucha e seus benefícios para a saúde 

      Schedenffeldt, Beatriz Ferrari (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 ...

    • Tendência clean label na rotulagem de alimentos embalados: uma revisão 

      Marques, Keila Thainá Araújo (Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 22/01/2024)
      The rapid growth of urbanization and globalization has transformed eating habits, driving migration to urban areas and the rise of the fast-food industry. This has resulted in foods high in fat, sodium and sugar, contributing ...

    • Utilização de cogumelos e seus subprodutos no desenvolvimento de produtos cárneos 

      Oliveira, Kelvin Henrique Seixas de (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, ...

    • Visão prospectiva: tendências e perspectivas futuras na indústria de alimentos 

      Nóbrega, Thainara Cardoso (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 ...