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Análise físico-química, compostos fenólicos, capacidade antioxidante, carotenoides totais e vitamina c da polpa, casca e semente da fruta gabiroba
(Universidade Federal de São Carlos, 2020-06-05)
Gabiroba (Campomanesia xanthocarpa) is a fruit of the Myrtaceae family, native to the Atlantic Forest and Brazilian cerrado. It is widely used in folk medicine and consumed fresh in the form of liquors and juices. This ...
Desenvolvimento e caracterização reológica de oleogéis mistos contendo ésteres de sacarose
(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 ...
Caracterização de azeites de oliva produzidos no Brasil e monitoramento da sua qualidade oxidativa durante o armazenamento
(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 ...
Efeito do aspartato sobre o crescimento e formação de biofilmes por Staphylococcus aureus
(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 ...
Insetos comestíveis como fonte proteica alternativa
(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 ...
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 ...
Aproveitamento biotecnológico do soro de queijo porungo para obtenção da enzima β-galactosidase
(Universidade Federal de São Carlos, 2020-10-09)
Cheese whey are the main by-product of the dairy industry, characterized as an
alternative substrate rich in nutrients and applicable in bioprocess. It has a high
biochemical oxygen demand (BOD) and when associated ...
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 ...
Obtenção de compostos bioativos de Cambuí Roxo (Eugenia candolleana) por diferentes métodos de extração
(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 ...