Listar Centro de Ciências da Natureza - CCN por temas CNPq "CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS"
Mostrando ítems 1-11 de 11
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Tecnologia de produção de kombucha e seus benefícios para a saúde
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 23/02/2024)Kombucha is a beverage obtained through the fermentation of tea from the Camellia sinensis plant, sugar, and a culture of bacteria and yeast known as SCOBY. The consumption of this functional drink has significantly ... -
Logística: cadeia de suprimentos dos alimentos
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 22/02/2024)In the contemporary global scenario, efficiency in resource management and food security emerges as crucial challenges. Large scale food production, coupled with population growth, highlights the need to optimize the ... -
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, UFSCar, , Câmpus Lagoa do Sino, 29/10/2020)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. ... -
Desenvolvimento de pão de queijo sem lactose e análise da influência deste carboidrato em sua composição
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 10/03/2023)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 ... -
Caracterização de azeites de oliva produzidos no Brasil e monitoramento da sua qualidade oxidativa durante o armazenamento
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 19/06/2020)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 ... -
Desenvolvimento e caracterização reológica de oleogéis mistos contendo ésteres de sacarose
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 19/10/2020)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 ... -
Obtenção de compostos bioativos de Cambuí Roxo (Eugenia candolleana) por diferentes métodos de extração
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 28/05/2021)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 ... -
Alergias e intolerâncias alimentares: comportamento e perfil dos consumidores - uma revisão bibliográfica
(Universidade Federal de São Carlos, UFSCar, , Câmpus Lagoa do Sino, 07/04/2022)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, UFSCar, , Câmpus Lagoa do Sino, 05/04/2022)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, UFSCar, , Câmpus Lagoa do Sino, 07/04/2022)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, UFSCar, , Câmpus Lagoa do Sino, 05/05/2022)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 ...