Confectionery
Mostrando 1-12 de 12 artigos, teses e dissertações.
-
1. COMPARISON OF ARROWROOT (Maranta arundinacea) AND CASSAVA STARCH EXTRACTION IN SEPARATION, CONCENTRATION, AND PURIFICATION USING A ROTATING SIEVE UNDER WATER
ABSTRACT Brazil is home to several plant species that exhibit potential for starch extraction. The arrowroot plant stands out owing to its South American origin. Arrowroot starch is especially important for fine confectionery, which is a high-value niche market. Thus, a small producer could benefit from the high prices of arrowroot starch. However, to have c
Eng. Agríc.. Publicado em: 2020-02
-
2. O RIO DE JANEIRO À MESA: A ALIMENTAÇÃO NOS RESTAURANTES E CONFEITARIAS DO SÉCULO XIX (1854-1890)
Resumo O Brasil, em toda a sua história e de diferentes maneiras, foi local de convergência de distintas relações étnicas que destacaram sua contribuição na formação do país. O Rio de Janeiro, sua cidade mais importante no século XIX, era também um emaranhado de sabores, cheiros, culturas e gente de todos os tipos. A capital do Império traduzia,
Rev. Hist. (São Paulo). Publicado em: 09/12/2019
-
3. Cleaner production options for a small bakery
Resumo A implementação de um programa de Produção Mais Limpa (PML) no setor de panificação e confeitaria, possibilita a mudança do seu processo industrial através do desenvolvimento de um sistema eco-eficiente. Os objetivos deste trabalho foram gerar opções de PML para uma padaria de pequeno porte, realizar a sensibilização ambiental dos funcion�
Gest. Prod.. Publicado em: 01/08/2019
-
4. Optimization of polyphenols and acceptability of jelly candies with ginger ( Zingiber officinale R.) extract and honey with Mixture Design
Abstract The objective of this work was to optimize total polyphenols content, firmness, sweetness and general acceptability of jelly candies developed with ginger extract and six proportions of sucrose, honey and glucose. To study the effect of proportions, the Simplex Lattice Mixture Design was used. The design was replicated for four levels of ginger ext
Braz. J. Food Technol.. Publicado em: 17/05/2018
-
5. Application of fats in some food products
Fats and oils are very important raw materials and functional ingredients for several food products such as confectionery, bakery, ice creams, emulsions, and sauces, shortenings, margarines, and other specially tailored products. Formulated products are made with just about every part of chemistry, but they are not simple chemicals. In general, they consist
Food Sci. Technol. Publicado em: 2014-03
-
6. Profile of establishments in the supermarket sector with respect to good practices in the city of Santa Maria (RS), Brazil
The objective of this study was to verify the compliance of the supermarket sector with respect to the Good Practice Program standards of the city of Santa Maria (RS), Brazil. Sixty nine establishments were verified using a checklist of good practices for the supermarket sector in Santa Maria, RS (Brazil), from April to July 2011. The data were collected by
Food Sci. Technol. Publicado em: 2013-12
-
7. Humm! Tem pão quentinho e confeitos divinos : desvelando relações entre trabalho e educação na formação profissional do técnico em panificação e confeitaria
This Mater thesis analyzed the Professional Formation of the Bakery and Confectionery Technician from the Porto Alegre Campus of Instituto Federal de Educação, Ciência e Tecnologia. The starting points of investigation were the historical separation between work and education and the schooling of the Brazilian working force, taking into consideration the
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 2012
-
8. Obtenção de gorduras zero trans por interesterificação quimica e caracterização para aplicação em alimentos / Obtaining zero trans fats by chemical interesterification and characterization for food applications
Chemical interesterification has been used as the main alternative for obtaining zero trans plastic fats. In particular, interesterification of liquid oils with fully hydrogenated oils (or hardfats) is the most versatile way for producing zero trans fats, yielding fat bases with different properties for food applications. In this work, blends of soybean oil
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 03/08/2009
-
9. Respiratory symptoms and ventilatory function in confectionery workers.
Respiratory symptoms and ventilatory capacity were studied in a group of 288 workers (259 women and 29 men) employed in a confectionery plant. A group of workers (96 women and 31 men) not exposed to confectionery manufacture were also studied as controls. The prevalence of chronic respiratory symptoms was higher in exposed than in control workers, being grea
-
10. Occupational risks of sinonasal cancer in Denmark.
A new comprehensive data linkage system for the detailed investigation of occupational cancer has been established in the Danish Cancer Registry, providing employment histories back to 1964. All 382 cases of cancers of the sinonasal cavities diagnosed between 1970 and 1984 and kept on file in this data linkage system were analysed using standardised proporti
-
11. Nutritional status of schoolchildren in an inner city area.
Data were collected on the seven day weighed food intakes of 65 schoolchildren, aged 12-13 years, living in an inner city, socially deprived area in east London. Blood samples were collected during the week and analysed for cholesterol, serum ferritin, vitamins A, E, B-12, beta carotene, and folic acid. Boys generally fared better than girls with almost a qu
-
12. High-Stearic and High-Oleic Cottonseed Oils Produced by Hairpin RNA-Mediated Post-Transcriptional Gene Silencing1
We have genetically modified the fatty acid composition of cottonseed oil using the recently developed technique of hairpin RNA-mediated gene silencing to down-regulate the seed expression of two key fatty acid desaturase genes, ghSAD-1-encoding stearoyl-acyl-carrier protein Δ9-desaturase and ghFAD2-1-encoding oleoyl-phosphatidylcholine ω6-desaturase. Hair
American Society of Plant Physiologists.