Food Product Development Process
Mostrando 1-12 de 48 artigos, teses e dissertações.
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1. CARTA AO EDITOR SOBRE O MANUSCRITO: O FENÔMENO DE DOSE-RESPOSTA ASSOCIADO AO TREINAMENTO DE FORÇA É INDEPENDENTE DO VOLUME DE SÉRIES E REPETIÇÕES POR SESSÃO
Abstract The aim of this study was to evaluate the performance of Caspian Sea-style spontaneous milk fermentation to improve the quality of pasteurized milk containing high levels of Pseudomonas contamination, with a focus on microbiological safety and stability of the final product. Bacterial diversity of pasteurized milk, fermentation process, and after 60
Rev Bras Med Esporte. Publicado em: 2021-06
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2. Presence and persistence of Pseudomonas sp. during Caspian Sea-style spontaneous milk fermentation highlights the importance of safety and regulatory concerns for traditional and ethnic foods
Abstract The aim of this study was to evaluate the performance of Caspian Sea-style spontaneous milk fermentation to improve the quality of pasteurized milk containing high levels of Pseudomonas contamination, with a focus on microbiological safety and stability of the final product. Bacterial diversity of pasteurized milk, fermentation process, and after 60
Food Sci. Technol. Publicado em: 2021-06
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3. Bacaba powder produced in spouted bed: an alternative source of bioactive compounds and energy food product
Resumo Este estudo avaliou o pó de bacaba produzido em leito de jorro como fonte de compostos bioativos e de alto valor energético. As condições que influenciaram os parâmetros do processo de secagem (desempenho, teor de umidade, retenção fenólica e de antocianina), bem como a otimização simultânea (condições ótimas) de produção foram conside
Braz. J. Food Technol.. Publicado em: 15/08/2019
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4. Acquisition of family farm foods in municipalities of São Paulo state: The influence of the management of the School Feeding Program and municipal characteristics
RESUMO Objetivo Descrever e analisar os aspectos da implementação da compra da agricultura familiar, de acordo com o tipo de gestão do Programa de Alimentação Escolar e características dos municípios do estado de São Paulo. Métodos Estudo transversal descritivo-analítico, com amostra de 25 municípios de São Paulo que compraram da agricultura fa
Rev. Nutr.. Publicado em: 03/06/2019
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5. Conceptual design of a thermal weed control machine
RESUMO: A grande dificuldade dos agricultores familiares que produzem alimentos de forma orgânica é o controle de plantas daninhas sem a aplicação de produtos químicos. Uma possibilidade para o manejo é a utilização de calor, no sentido de coagular o protoplasma em células das folhas e do caule. O objetivo do presente trabalho foi projetar uma conc
Cienc. Rural. Publicado em: 14/03/2019
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6. Structuring front-end innovation activities throughout strategic product planning
Abstract Strategic product planning (SPP) for new product development (NPD) in the front-end of innovation (FEI) is a great challenge for managers and practitioners. This article analyzes the structuring process of FEI activities during SPP. A research was carried out with 78 industries from both food and furniture in Brazil. Our study revealed that FEI acti
Prod.. Publicado em: 27/07/2017
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7. A model for implementation of HACCP system for prevention and control of mycotoxins during the production of red dried chili pepper
Abstract Hazard analysis and critical control points (HACCP) is a process control system describes the potential hazards during food production flow chart. In contrast to the conventional way of ensuring product safety by end-product testing, HACCP establishes control systems, focuses mainly on preventive measures. Quality of red dried chili pepper (RDCP) sh
Food Sci. Technol. Publicado em: 13/03/2017
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8. Optimization of extrusion variables for the production of snacks from by-products of rice and soybean
This study aimed to define the process conditions to obtain snacks from the by-products of rice and soybean with physical characteristics suitable for marketing. Therefore, the effects of moisture and extrusion temperature on the expansion and color of the products obtained experimentally obtained were evaluated, and the proximate composition of the by-produ
Food Sci. Technol. Publicado em: 2013-12
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9. Identificação das etapas críticas para o desenvolvimento de novos produtos na agroindústria láctea no RS
The profile of the Brazilian consumers is to look for foods with higher added value, fact that indicates the upward trend of the consumption of processed products that are marked by the innovation and differentiation, to mainly supply the market tendencies related to health, nutrition and convenience for consumers. In the food industry, the innovation is hig
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 2012
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10. Construção de cadeias agroalimentares curtas e papel dos atores em Nova Veneza, SC
This thesis addresses the issue of short food supply chains to rural development. The economic difficulties experienced by farmers in recent decades have reacted through initiatives that include production, processing and marketing of different foods from small family agribusinesses. The study analyzes the social construction of production initiatives, indus
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 2012
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11. ProspecÃÃo de proteÃnas envolvidas no amadurecimento pÃs-colheita da graviola (Annona muricata L.) / Prospecting for proteins involved in post-harvest ripening of soursop (Annona muricata L.)
The soursop (Annona muricata L.) fruit is widely used in food, because it provides vitamins, carbohydrates, proteins, lipids and other molecules for human nutrition. In recent years, soursop (exotic tropical fruit) has had a prominent position in the Brazilian economy, especially for northeastern states such as, Ceara, Alagoas, Bahia and Pernambuco. The high
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 30/08/2011
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12. Simulação do processo de adsorção psa para separação da mistura etanol-água / Simulation of the adsorption process psa for separation of ethanol-water mixtures
One of the problems with ethanol production is the high energy cost which is associated with the separation of ethanol due to of excess water and the existence of an azeotrope in the mixture ethanol-water, by conventional distillation the mixture can be separated up to 95% weight. Currently, there is great interest in the development of technological process
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 04/07/2011