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AuthorBarros, Larissa Domingues (1)Berto, Bruna Maira (1)Cruz, Ana Nathália Fernandes da (1)... View MoreSubjectAlergia a caseína (1)Alergia alimentar (1)Alimento vegetal tipo requeijão (1)... View MoreDate Issued2022 (4)2021 (1)2020 (3)CNPq Subjects
CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS (8)
CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS (1)CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS::AVALIACAO E CONTROLE DE QUALIDADE DE ALIMENTOS (1)... View MoreDocument TypeTCC (8)

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Desenvolvimento e caracterização reológica de oleogéis mistos contendo ésteres de sacarose 

Cruz, Ana Nathália Fernandes da (Universidade Federal de São Carlos, 2020-10-19)
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 ...
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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, 2020-06-19)
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 ...
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Obtenção de compostos bioativos de Cambuí Roxo (Eugenia candolleana) por diferentes métodos de extração 

Freitas, Vitória de Cassia Maurino (Universidade Federal de São Carlos, 2021-05-28)
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 ...
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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, 2020-10-29)
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. ...
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Manejo de podridões em pós-colheita de atemoia 

Oliveira, Larissa Vaz de (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 ...
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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, 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 ...
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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, 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 ...
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Avaliação de diferentes agentes clarificantes no fermentado de arroz para a produção de saquê 

Soares de Almeida, Camila (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 ...

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