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Queijo artesanal Porungo: melhorias na produção e qualidade microbiológica
(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, ...
Pólen como ingrediente funcional em pão: influência nas atitudes, percepção e expectativa gerada nos consumidores brasileiros.
(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 ...
Impacto do uso de realçador de sabor obtido de subproduto de cogumelo sobre a qualidade de hambúrguer bovino com redução de sódio
(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 ...