Search
Now showing items 1-4 of 4
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 ...
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 ...
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 da cadeia produtiva, mercado e de atributos físico-químicos de azeites de abacate produzidos no Brasil
(Universidade Federal de São Carlos, 2023-12-19)
Despite having a high commercial value due to its nutritional and sensory properties, avocado
oil is still a product that has yet to be widely used in Brazil. In this sense, the general
objective of this work was to ...