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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 ... -
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 ... -
Análise físico-química, compostos fenólicos, capacidade antioxidante, carotenoides totais e vitamina c da polpa, casca e semente da fruta gabiroba
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 05/06/2020)Gabiroba (Campomanesia xanthocarpa) is a fruit of the Myrtaceae family, native to the Atlantic Forest and Brazilian cerrado. It is widely used in folk medicine and consumed fresh in the form of liquors and juices. This ... -
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 ... -
Aproveitamento biotecnológico do soro de queijo porungo para obtenção da enzima β-galactosidase
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 09/10/2020)Cheese whey are the main by-product of the dairy industry, characterized as an alternative substrate rich in nutrients and applicable in bioprocess. It has a high biochemical oxygen demand (BOD) and when associated ... -
Avaliação das características físicas, físico-químicas e tecnológicas de diferentes variedades de soja cultivadas no sudoeste do estado de São Paulo
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 29/10/2020)Soybean [Glycine max (L.) Merrill] is one of the most important raw materials in the national and international scenarios due to its chemical composition, economic importance and diversity of application in the food market. ... -
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 ... -
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. ... -
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 ... -
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 ... -
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 ... -
Caracterização de azeites de oliva produzidos no Brasil e monitoramento da sua qualidade oxidativa durante o armazenamento
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 19/06/2020)Olive oil stands out among lipid sources due to its appreciated sensory characteristics and for the beneficial health effects linked to its consumption. However, during the storage and/or use of this oil, together with the ... -
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 ... -
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 ... -
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 ... -
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 ... -
Desenvolvimento e caracterização reológica de oleogéis mistos contendo ésteres de sacarose
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 19/10/2020)The structuring of liquid oils has become an attractive area of research in recent years, especially due to pressures to reduce saturated fat intake and eliminate trans fats from our diets. However, the replacement of fats ... -
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 ... -
Efeito do aspartato sobre o crescimento e formação de biofilmes por Staphylococcus aureus
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 04/05/2021)Staphylococcus aureus is an opportunistic pathogen of great relevance, since it is often associated with outbreaks of food poisoning. When submitter to some type of cell stress, certain microorganisms tend to cluster in ... -
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 ...