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Now showing items 41-49 of 49
Soluções numéricas para um modelo de secagem da banana via método de diferenças finitas
(Universidade Federal de São Carlos, 2022-04-01)
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 ...
Caracterização da própolis verde do sudoeste paulista
(Universidade Federal de São Carlos, 2022-08-02)
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 ...
Alergias e intolerâncias alimentares: comportamento e perfil dos consumidores - uma revisão bibliográfica
(Universidade Federal de São Carlos, 2022-04-07)
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 ...
Desenvolvimento de alimento vegetal tipo requeijão para população com alergia alimentar
(Universidade Federal de São Carlos, 2022-04-05)
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 ...
Avaliação de diferentes agentes clarificantes no fermentado de arroz para a produção de saquê
(Universidade Federal de São Carlos, 2022-04-07)
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 ...
Manejo de podridões em pós-colheita de atemoia
(Universidade Federal de São Carlos, 2022-05-05)
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 ...
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, 2022-08-09)
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 ...
Secagem e processamento das cascas de maracujá: uma revisão
(Universidade Federal de São Carlos, 2024-09-18)
Nowadays, waste recovery is a much discussed topic in food industries, beeing the passion
fruit known as a big waste generator raw material, futhermore, there are lots of diferentes
options of destiantion for the generated ...
Elaboração de manual de boas práticas de fabricação (BPF) e procedimento operacional padrão (POP) para empresa de gelados comestíveis: estudo de caso
(Universidade Federal de São Carlos, 2024-09-17)
The production of edible ice cream has ancient origins. There are records of Chinese people 3,000 years ago using a mixture of snow and fruit juices, a practice that would be a precursor to the production of ice cream. The ...