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Now showing items 21-30 of 47
Benefícios e propriedades tecnológicas em alimentos enriquecidos com farinha de batata yacon
(Universidade Federal de São Carlos, 2023-01-30)
One of the most important aspects in controlling, preventing, and treatment for several
diseases is food. Because of that, the interest in functional food has been increasing steadily to
promote health in general. ...
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 ...
Avaliação das características físicas, físico-químicas e tecnológicas de diferentes variedades de soja cultivadas no sudoeste do estado de São Paulo
(Universidade Federal de São Carlos, 2020-10-29)
Soybean [Glycine max (L.) Merrill] is one of the most important raw materials in the national and international scenarios due to its chemical composition, economic importance and diversity of application in the food market. ...
Registro de alimentos com alegações de propriedades funcionais no Brasil: uma revisão
(Universidade Federal de São Carlos, 2023-08-15)
The functional food and beverage market has been growing in recent years due to the concern of consumers with health and quality of life. Therefore, food industries are increasingly investing in products that bring functional ...
Substituição parcial/total dos aditivos alimentares nitrato e nitrito por fontes vegetais e tecnologias de processamento em salsichas
(Universidade Federal de São Carlos, 2023-08-17)
Cured meat products are commonly seen as harmful to health by consumers due to their high content of fat, sodium, and synthetic additives. In their composition, there is the addition of curing salts, known as nitrate and ...
Efeito de extratos de folhas de yacon e nisina sobre a viabilidade de Staphylococcus aureus in vitro e em leite
(Universidade Federal de São Carlos, 2023-03-31)
Staphylococcus aureus is an opportunistic pathogen and some strains are capable of producing toxins, an important virulence factor. S. aureus was identified as the etiological agent in 12.9% of outbreaks of Waterborne and ...
Biofilmes de patógenos na indústria de alimentos: uma revisão sobre a sua formação e controle
(Universidade Federal de São Carlos, 2023-04-04)
Bacterial biofilms are sessile communities of bacteria, where a single or multiple species establish themselves on biotic or abiotic surfaces and become embedded in a self-produced polymeric material, bringing them greater ...
Avaliação tecnológica da substituição do óleo de palma em gelados comestíveis
(Universidade Federal de São Carlos, 2023-08-18)
This study aimed to test three lipid sources to replace palm oil in ice cream. The standard formulation (PAD) was composed of 6.5% of palm oil, 62.54% of water, 11% of glucose syrup, 11% of sugar, 6.5% of whey protein, ...
Alimentos funcionais e nutracêuticos: origem, diferenciação conforme aspectos legislativos
(Universidade Federal de São Carlos, 2023-03-20)
The consumption of foods with a health appeal has been increasing due to a greater concern on the part of consumers with their own well-being and with the wellbeing of those around them. The terms functional food and ...
Desenvolvimento de pão de queijo sem lactose e análise da influência deste carboidrato em sua composição
(Universidade Federal de São Carlos, 2023-03-10)
The cheese bread is a traditional product from Minas Gerais (MG) that is currently consumed and produced in all regions of Brazil. Traditionally, it is made from milk, starches, cheese, eggs and salt. The objective of the ...