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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, 2022-04-11)
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 ...
Aplicação de sensores eletroquímicos com (nano)materiais de carbono na área de Food Safety: uma revisão bibliográfica
(Universidade Federal de São Carlos, 2022-04-08)
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 ...
Efeito do extrato de pimenta rosa e do tipo de embalagem sobre a qualidade e estabilidade oxidativa de hambúrguer de frango
(Universidade Federal de São Carlos, 2022-08-18)
For years, pink pepper has been used in folk medicine as an analgesic and anti-inflammatory,
which has aroused the interest of the scientific community regarding its biological activities,
such as antioxidant. The ...
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 ...