Browsing TCC by Document Type "TCC"
Now showing items 1-20 of 49
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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 ... -
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 ... -
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, ... -
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 ... -
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 ... -
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 ... -
Estudo dos efeitos antimicrobianos e antioxidantes de óleos essenciais aplicados contra patógenos alimentícios
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 22/01/2024)Essential oils are natural products originated from plants that have volatile aromatic compounds and are mostly made of monoterpenes, sesquiterpenes and phenylpropanoids metabolites. They are widely used in the pharmaceutical ... -
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 ... -
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 ... -
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 ... -
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 ... -
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 ... -
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 ... -
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 ... -
Avaliação da influência da enzima polifenoloxidase na produção de etanol
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 26/01/2024)The production of ethanol from sugarcane plays a crucial economic, social, and environmental role in Brazil, generating income and development in a country that is a global benchmark in biofuel and renewable energy production. ... -
Avaliação tecnológica da substituição do óleo de palma em gelados comestíveis
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 18/08/2023)This study aimed to test three lipid sources to replace palm oil in ice cream. The standard formulation (PAD) was composed of 6.5% of palm oil, 62.54% of water, 11% of glucose syrup, 11% of sugar, 6.5% of whey protein, ... -
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 ... -
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. ... -
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 ... -
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 ...