Showing items related by title, author, creator and subject.

• Elaboração de blends de iogurte de leite de cabra com geleia da casca do fruto do mandacaru (Cereus jamacaru P.DC.). 

  SILVA, K. C. M.; http://lattes.cnpq.br/7616801676035907; SILVA, Karla Camyla Morais da. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2015-08-04)

  To the consumption of goat milk is one of the alternatives in the form of yogurt, added or not with fruit pieces in order to increase the nutritional quality and sensory characteristics of the food. The fruit of mandacaru ...
• Cinética de secagem em camada de espuma do blend de maracujá amarelo com batata yacon. 

  FREITAS, R. F. Q.; http://lattes.cnpq.br/6856857615952438; FREITAS, Raul Felipe de Queiroz. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2021-05-07)

  The blend of yellow passion fruit pulp with yacon potato brings extremely attractive nutritional and sensory qualities and drying in a foam layer (foam mat drying) is a less abrasive alternative in terms of technology ...
• Efeito do teor de TPS e mesocarpo de babaçu nas propriedades da blenda PBAT/TPS. 

  NUNES, M. A. B. S.; NUNES, MÁRIO A.B.S.; http://lattes.cnpq.br/5627276465290072; NUNES, Mário André Brito Seixas. (BrasilCentro de Ciências e Tecnologia - CCTPÓS-GRADUAÇÃO EM CIÊNCIA E ENGENHARIA DE MATERIAISUFCGUniversidade Federal de Campina Grande, 2017-02-21)

  This work aims to investigate the influence of the use of different processing temperatures on rheological, mechanical and biodegradation properties of PBAT/TPS blends and of a biocomposite based on one of these blends. ...