Department Of Food Technology
Mostrando 1-6 de 6 artigos, teses e dissertações.
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1. A interação entre o departamento de tecnologia de alimentos da Universidade Federal de Viçosa e as empresas da Zona da Mata para a inovação / The interaction between the department of food technology in University Federal of Viçosa and companies in the region of Forest Zone for innovation
Atualmente, tem-se vivenciado a economia do conhecimento, em que inúmeros estudos têm demonstrado a relação entre as inovações e o crescimento econômico de países e regiões. Inovações de produto, processo, organizacional e de marketing tornam as organizações competitivas e prósperas. Entender o ambiente da inovação, compreender os mecanismos
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 13/12/2010
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2. Historical and epidemiological reflections about the epidemiologic foundations of contemporary Clinical Medicine / Reflexão histórico-epistemológica sobre os fundamentos epidemiológicos da Clínica Médica contemporânea
Since 1960 Clinical Medicine suffered a kind of inflection in its internal mechanisms of producing theoretical knowledge, as well as in the way that this knowledge is applied in practical life. The most important difference in relation to the past was that problems of clinical nature like, differential diagnosis, therapeutical decisions, and prognosis estima
Publicado em: 2010
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3. Adição de complexo vitamínico na dieta hídrica de frangos e seus efeitos no estresse pré-abate e qualidade de carne / Addition of a vitamin complex in a drinking water for poultry and the effects in the stress before slaughter and in meat quality
The present work was lead in commercial poultry integration from Cooperfrango and their slaughterhouse, located in Descalvado- São Paulo State - Brazil. The analysis was conduced in the Center of Research and Development of Meats of the Institute of Food Technology in Campinas - São Paulo - Brazil. The experimental phase was carried through the period betw
Publicado em: 2007
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4. Desenvolvimento do processo combinado de desidratação osmotica-fritura para obtenção de chips de manga. / Development of the agreed process of osmotic dehydration - fryinf for attainment of sleeve Chips.
The development of new products using national raw materials is of considerable importance to the national economy, adding value to the product and decreasing surplus production, resulting in increasingly smaller losses. Throughout the World, the mango stands out amongst the tropical fruits, being a cheap raw material, produced in abundance in this country,
Publicado em: 2005
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5. In vitro cholesterol reduction of butter oil by using wheat bran, oat bran and soy bran / Redução in vitro do teor de colesterol de óleo de manteiga utilizando farelos de trigo, aveia e soja
The in vitro cholesterol reduction of butter oil was evaluated on the Food Science and Technology Department of The Universidade Federal de Viçosa by their reaction with wheat bran, oat bran and soy bran, and in functions of concentration, particle size, temperature and water amount. They were also appraised colorimetric determination, the High Performance
Publicado em: 2002
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6. Nutrition Information Sources
Medical personnel and medical librarians may tend to think of nutrition in medical terms and to forget its interdisciplinary aspects. For this reason, it is desirable for medical librarians to become familiar with a variety of sources of information on the composition of foods, nutrient values, food additives, and food protection. Many of these are governmen