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Óleo essencial de limão: sua possível aplicação em emulsões pelo método de coacervação complexa com wpc:pec
(Universidade Federal de São Carlos, 2023-03-17)
The accumulation of agro-industrial residues over the past years serves as a trigger in the search
for their utilization. That is, besides the reduction of environmental impacts, it enables the
development of new ...
Biscoitos elaborados a partir de formulações alternativas
(Universidade Federal de São Carlos, 2023-03-09)
Healthier products are becoming increasingly attractive to the consumer, requiring the study of alternative formulations in bakery products, in order to nutritionally enrich the product, without modifying its traditional ...
Utilização de cogumelos e seus subprodutos no desenvolvimento de produtos cárneos
(Universidade Federal de São Carlos, 2023-03-09)
Meat products, foods widely consumed in Brazil and worldwide, have several components relevant to health, such as fatty acids, minerals (especially iron), vitamins such as B12 and proteins of high biological value. However, ...
Processamento, legislação, consumo e parâmetros de qualidade de pão francês de massa congelada
(Universidade Federal de São Carlos, 2023-03-01)
The consumption of French bread has been growing exponentially and as a way to keep up with this trend, new technologies have emerged. One of them is the production of frozen dough, where the product goes through the ...
O comportamento do consumidor de alimentos no contexto pós-pandemia
(Universidade Federal de São Carlos, 2023-04-03)
The Covid-19 pandemic caused impacts around the world, interfering in the business models, social dynamics and the population's routine, especially in their eating habits. In addition to encouraging consumers to seek a ...
Métodos de secagem e seu papel na redução das perdas e desperdícios em alimentos: uma revisão bibliográfica
(Universidade Federal de São Carlos, 2023-03-17)
Drying is one of the most important processes of food preservation, and generates storagestable products, as long as suitable packaging is used. Currently, less conventional drying techniques are more prominent for their ...
Estudo dos efeitos antimicrobianos e antioxidantes de óleos essenciais aplicados contra patógenos alimentícios
(Universidade Federal de São Carlos, 2024-01-22)
Essential oils are natural products originated from plants that have volatile aromatic compounds and are mostly made of monoterpenes, sesquiterpenes and phenylpropanoids metabolites. They are widely used in the pharmaceutical ...
Política de preços mínimos e segurança alimentar no Brasil: análise das ações governamentais sobre produtos da cesta básica nacional
(Universidade Federal de São Carlos, 2024-01-22)
The theme of hunger gained prominence in the 20th century, leading to the establishment of the food and agriculture organization of the united nations due to the need to ensure access to food. In brazil, the adherence to ...
Indicativos de transtornos alimentares e segurança alimentar da comunidade LGBTQIAPN+: uma análise no campus Lagoa do Sino da UFSCar
(Universidade Federal de São Carlos, 2023-08-14)
This research study analyzes food safety and eating disorders in the LGBTQIAPN+ community of the Lagoa do Sino campus of UFSCar. In a global context, food safety ensures continuous access to food in adequate quantity and ...
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 ...