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    • Alergias e intolerâncias alimentares: comportamento e perfil dos consumidores - uma revisão bibliográfica 

      Lisboa Ferrari, Beatriz; Meira, Kelly Cristina; Pádua Soares, Maysa (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 ...
    • Análise físico-química, compostos fenólicos, capacidade antioxidante, carotenoides totais e vitamina c da polpa, casca e semente da fruta gabiroba 

      Pasquotto, Ieda (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 ...
    • Aproveitamento biotecnológico do soro de queijo porungo para obtenção da enzima β-galactosidase 

      Coelho, Rafaela de Jesus Silva (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 

      Barros, Larissa Domingues (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 

      Soares de Almeida, Camila (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 ...
    • Caracterização de azeites de oliva produzidos no Brasil e monitoramento da sua qualidade oxidativa durante o armazenamento 

      Berto, Bruna Maira (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 ...
    • Contaminação microbiológica dos tetos de vacas leiteiras mantidas em sistema de confinamento Compost Barn 

      Fogaça, Carolina dos Santos Sousa (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 

      Oliveira, Kaio Soldá; Payão, Júlia de Melo; Oliveira, Ingrid de (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 e caracterização reológica de oleogéis mistos contendo ésteres de sacarose 

      Cruz, Ana Nathália Fernandes da (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 do aspartato sobre o crescimento e formação de biofilmes por Staphylococcus aureus 

      Tanabe, Juliana Miho (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 ...
    • Impacto do uso de realçador de sabor obtido de subproduto de cogumelo sobre a qualidade de hambúrguer bovino com redução de sódio 

      França, Fabiana (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 ...
    • Insetos comestíveis como fonte proteica alternativa 

      Ferraz, Lucas Previtali (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 ...
    • Manejo de podridões em pós-colheita de atemoia 

      Oliveira, Larissa Vaz de (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 ...
    • Obtenção de compostos bioativos de Cambuí Roxo (Eugenia candolleana) por diferentes métodos de extração 

      Freitas, Vitória de Cassia Maurino (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 ...
    • Pólen como ingrediente funcional em pão: influência nas atitudes, percepção e expectativa gerada nos consumidores brasileiros. 

      Silva, Heloísa Pestana Mendes da (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 ...
    • Produção biotecnológica de galacto-oligossacarídeos (GOS) a partir do soro do queijo porungo 

      Bolognesi, Lais Saldanha (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 

      Cardoso, Maria Luiza (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, ...
    • Soluções numéricas para um modelo de secagem da banana via método de diferenças finitas 

      Silva, Guilherme da Cunha e (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 ...

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