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AuthorBolognesi, Lais Saldanha (1)Cardoso, Maria Luiza (1)Ferraz, Lucas Previtali (1)... View MoreSubjectAceitação (1)Alimento seguro (1)Alternative protein (1)... View MoreDate Issued
2021 (8)
CNPq SubjectsCIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS::AVALIACAO E CONTROLE DE QUALIDADE DE ALIMENTOS (3)CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS::MICROBIOLOGIA DE ALIMENTOS (3)CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS::PADROES, LEGISLACAO E FISCALIZACAO DE ALIMENTOS (2)... View MoreDocument TypeTCC (8)

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Efeito do aspartato sobre o crescimento e formação de biofilmes por Staphylococcus aureus 

Tanabe, Juliana Miho (Universidade Federal de São Carlos, 2021-05-04)
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 ...
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Insetos comestíveis como fonte proteica alternativa 

Ferraz, Lucas Previtali (Universidade Federal de São Carlos, 2021-04-23)
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 ...
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Queijo artesanal Porungo: melhorias na produção e qualidade microbiológica 

Cardoso, Maria Luiza (Universidade Federal de São Carlos, 2021-05-11)
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, ...
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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, 2021-04-22)
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 ...
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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, 2021-03-22)
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 ...
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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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Produção biotecnológica de galacto-oligossacarídeos (GOS) a partir do soro do queijo porungo 

Bolognesi, Lais Saldanha (Universidade Federal de São Carlos, 2021-10-22)
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 ...
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Contaminação microbiológica dos tetos de vacas leiteiras mantidas em sistema de confinamento Compost Barn 

Fogaça, Carolina dos Santos Sousa (Universidade Federal de São Carlos, 2021-11-08)
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 ...

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