Food Product Development Process
Mostrando 13-24 de 48 artigos, teses e dissertações.
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13. Application of microbial α-amylase in industry - A review
Amylases are one of the main enzymes used in industry. Such enzymes hydrolyze the starch molecules into polymers composed of glucose units. Amylases have potential application in a wide number of industrial processes such as food, fermentation and pharmaceutical industries. α-Amylases can be obtained from plants, animals and microorganisms. However, enzymes
Brazilian Journal of Microbiology. Publicado em: 2010-12
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14. Sectorial innovation systems : an application of the concept in the brazialian and french fluid milk production chain
The aim of this study is to test a new framework in order to evaluate some fundamental institutional, technological and organizational factors in the innovation process carried out by food processing firms. We use case studies and the sectoral innovation system - SIS approach to give evidence about the innovation process carried out by fluid milk processors
Publicado em: 2010
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15. The formulation of the policies of alimentary security in Peru 2001 to 2006: a case study of the department of Puno. / A formulação da política de segurança alimentar no Peru 2001-2006: um estudo de caso no departamento de Puno.
In Peru a fourth of childrens population younger than 5 years old present a chronic malnutrition and this indicator has remained almost the same since 1996. In Puno the problem is even larger because of social and political conditions. After the structural adjustment provoked by the changes of the economic system, half the Peruvian population, passed into th
Publicado em: 2010
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16. Viabilidade técnica de uma rota não convencional para a produção de leite de cabra em pó em cooperativas do Rio Grande do Norte
Nowadays, Brazil has both the greatest goat herd and the greatest goat milk production of South America. The state of Rio Grande do Norte, located in northeast of Brazil, has an average year production of three thousand cubic meters of goat milk in natura. Part of this milk production is homemade and it comes from small farms, which unite in rural cooperativ
Publicado em: 2010
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17. Sugarcane crop efficiency in the State of São Paulo between growing seasons of 1990/1991 and 2005/2006. / Eficiência da produção agrícola de cana-de-açúcar no Estado de São Paulo entre as safras 1990/1991 e 2005/2006
The sugarcane is an important resource for food and energy production with scale to help the economy of fossil fuels and the development of new guidelines for socio-economic development in sustainable basis. The State of São Paulo is a region of great potential to meet the sugarcane demand in terms of sugar, ethanol and energy, since it has a long tradition
Publicado em: 2009
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18. Imobilização da enzima β-galactosidase de Kluyveromyces fragilis em agarose e quitosana utilizando diferentes protocolos de ativação
The objective of this work was stabilize and immobilize β-galactosidase from activated agarose and chitosan supports. Initially, it was evaluated the buffer type, ionic strength and bivalent ions Mn2+ and Mg2+ on the hydrolytic activity of the enzyme using as substrates lactose and o-NPG (o-nitrophenyl galactopyranoside). Then the enzyme was covalently
Publicado em: 2009
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19. Production, purification and partial characterization of invertase obtained from solid state cultivation of Aspergillus casiellus on soybean substrate / ProduÃÃo, purificaÃÃo e caracterizaÃÃo parcial da invertase obtida por fermentaÃÃo em estado sÃlido de soja com Aspergillus casiellus
The invertase, enzyme found in yeast, above all in the Sacharomyces cerevisiae species, invertebrate, vertebrate, green alga, bacteries, vegetal and fungus, is one of the principal accountable for sucrose hydrolysis to form the inverted syrup, is used by the food industry and pharmacy, in the hydrolyses of rafinose, inulin and gentianose. In the present work
Publicado em: 2009
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20. ELABORAÇÃO DE FROZEN YOGURT COM PROPRIEDADES FUNCIONAIS / ELABORATION OF FROZEN YOGURT WITH FUCNTIONAL PROPERTIES
The search for the populations better quality of life is attracting the food industry interest in developing products with functional characteristics, offering wholefoods, fortified, enriched or improved food, causing effects potentially beneficial to healthy in the preventive and therapeutic aspects. This work aimed to elaborate a frozen yogurt with functio
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 29/02/2008
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21. Modelo conceitual de integração de ferramentas no processo de desenvolvimento de produtos alimentícios utilizando os princípios da gestão do conhecimento
O Processo de Desenvolvimento de Produtos (PDP) é considerado a essência da criação de novo conhecimento na empresa. Os investimentos e esforços em gestão que visam à melhoria da capacidade criativa, da tomada de decisão e do emprego de melhores práticas, tendem a elevar o nível de competência dos recursos humanos, intervindo, conseqüentemente, n
Publicado em: 2008
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22. Analysis of consumer behaviour of open markets in the municipalities of Cascavel and Toledo - PR / AnÃlise do comportamento do consumidor das feiras livres nos municÃpios de Cascavel e de Toledo - PR
This study aims to identify the variables and characteristics that influence consumers in Cascavel and Toledo cities when they choose an open market as a way to retail for the purchase of food. The analysis identifies the factors that influence the process of choice by consumers, the similarities, and differences between the two cities surveyed, as well as t
Publicado em: 2008
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23. Características físico-químicas, nutricionais e sensoriais de pão de forma com adição de grãos de linhaça (Linum usitatissimum) / Physico-chemical, nutritional and sensory characteristics of flax seed wheat bread (Linum usitatissimum)
Food industries offer to consumer several types of breads options which vary from whole wheat to enrich with multigrain such with flax seed. Flax seed is considered a functional food that has important content of omega 3 fat acids, soluble fiber and protein, however it intakes is very low in our diet. The aim of the research was to prepare a wheat bread enri
Publicado em: 2008
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24. Development and application of low trans fat in margarine and plain cake. / Desenvolvimento e aplicação de gorduras low trans em margarina e bolo tipo ingles.
Trans fatty acids (TFA) present in diet come mainly from the partially hydrogenated fats and a lower amount from the refined oils, meat and ruminant animals? milk. Some studies show that TFA consumption leads to an increase in low-density lipoprotein (LDL) as much as that caused by saturated fatty acids and decrease in high-density lipoprotein (HDL). Hence,
Publicado em: 2008