CURSOS DE GRADUAÇÃO DO CCTA: Recent submissions

  • Revestimento comestível com extrato de casca do cajueiro para conservação pós-colheita de tomate Shanty. 
    SILVA, C. C. M.; http://lattes.cnpq.br/9560444824782849; SILVA, Cesar Carlos Martins da. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2018-03)
    The tomato is a vegetable widely cultivated in the most diverse regions due to its adaptability and high demand for the fruit. However, post-harvest losses represent one of the main problems of this crop, and can be ...
  • Bentonita cálcica utilizada na fabricação de doce de banana em massa - avaliação da qualidade. 
    ALIXANDRE, B. M. A.; http://lattes.cnpq.br/1116319140840467; ALIXANDRE, Bruna Maria Alves. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2018-03)
    Calcium bentonite contains a large amount of nutrients, such as calcium, magnesium, copper, iron, potassium, sodium and silica, which can enrich sweets in the masses and contribute to their improvement and quality. The ...
  • Iogurte natural adoçado com diferentes proporções de açúcar de coco. 
    MENEZES, A. C. M.; http://lattes.cnpq.br/1843803898969503; MENEZES, Ana Camila Mangueira de. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2018-01-30)
    Due to the increase in the search for a differentiated and healthy diet, in the last years several researches are being done seeking to add more natural ingredients in already existing foods, using them as well as substitutes ...
  • Revestimento comestível a base de extrato de própolis em goiabas paluma. 
    DINIZ, A. A. R.; http://lattes.cnpq.br/4784090618747964; DINIZ, Amanda Arielle Rodrigues. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2018-02-27)
    The use of coatings in the conservation of fruits and vegetables post-harvest, has been used as an emerging technology and of great potential. Propolis is synthesized by bees, whose raw material is resinous substances ...
  • Qualidade pós-colheita do coco (Cocos nucifera L.) anão verde produzido nas Várzeas de Sousa-PB sob diferentes turnos de rega. 
    SILVA, Rosanália Azevedo Feitosa da. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2017-08-15)
    The production of irrigated green dwarf coconut in the Várzeas de Sousa-PB is very important for the economic and social development of the Region. In this way, the objective was to evaluate the post-harvest quality of ...
  • Qualidade pós-colheita de frutos de mandacaru submetidos a diferentes tempos de hidrorresfriamento. 
    PEREIRA, M. M. D.; http://lattes.cnpq.br/2142314504158327; PEREIRA, Manoel Mykéias Duarte. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2017-08-10)
    The mandacaru fruit is native to the Caatinga, consumed preferably in natura and with potential of use for the food industry, from the use of postharvest conservation techniques, such as hydrocooling. In this way, the ...
  • Monitoramento da qualidade físico-química de abóbora brasileirinha (Cucurbita moschata) minimamente processada. 
    SANTIAGO, M. M.; http://lattes.cnpq.br/0016687948333417; SANTIAGO, Mahyara de Mélo. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2017)
    The Brazilian pumpkin has peculiar and uneven characteristics regarding the format pattern, generally rustic, being a horticultural crop very used in the consumption. The objective of this study was to evaluate the ...
  • Microencapsulação de Hufas para o enriquecimento de linguiça de tilápia. 
    SOUSA, D. G.; http://lattes.cnpq.br/0447142118841162; SOUSA., Diógenes Gomes de. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2017)
    The objective was to increase the nutritional value of the tilapia sausage enriched by highly unsaturated fatty acid microencapsulation. The microparticles were developed through the ionic gelation process. Sausages were ...
  • Desenvolvimento de bebida mista a base de frutos tropicais. 
    GOMES, J. S.; http://lattes.cnpq.br/9629102789003547; GOMES, Jaqueline de Sousa. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2017-03-08)
    Consumers have sought healthier foods that provide a better quality of life due to their nutritional and functional characteristics, caused by the presence of compounds such as vitamins, antioxidants and minerals. Along ...
  • Avaliação da qualidade físico-química e quantificação dos compostos bioativos em diferentes produtos comerciais à base de vegetais. 
    SOUZA, D. G.; http://lattes.cnpq.br/5998677426387919; SOUZA, Diego Gadelha. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2017-03-07)
    The processing of fruits and vegetables into new products, as well as a way of reducing losses in nature, also provide conservation and consumption for the harvest period. It is important that products reach the market by ...
  • Qualidade de jaca minimamente processada. 
    SILVA, A. K.; http://lattes.cnpq.br/9864076312366724; SILVA, Amanda Kelly da. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2017-03-08)
    The minimally processed fruits are based on fresh products, which even undergoing physical changes, they remain metabolically active, reducing post-harvest loss and ensuring fruit conservation for a longer period of time, ...
  • Processamento e qualidade em compotas de carambola enriquecidas com especiarias. 
    SILVA, J. S. S.; http://lattes.cnpq.br/3775759754415421; SILVA, Joana Simone Soares da. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2017-08-15)
    Fruit preserves, in particular fruit jams in syrup, are products consisting of whole fruits or pieces, preserved in such a way that they remain unchanged for months, maintaining at high levels their sensorial characteristics ...
  • Processamento e qualidade de sorvete misto. 
    MARTINS, F. B.; http://lattes.cnpq.br/7692764072214409; MARTINS, Flávia de Brito. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2017-05-30)
    Ice cream is established as an edible ice cream obtained from the emulsion of fats and proteins and is tasted by much of the population. The selection of the raw material, the appropriate forms of processing and storage ...
  • Revestimentos comestíveis adicionados de extrato de própolis negra em tomate tipo italiano como inibidor microbiano. 
    SANTOS, V.; http://lattes.cnpq.br/9573845304512255; SANTOS, Vanderleia dos. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2017-07-28)
    This study aims to evaluate the behavior of coatings with the addition of black propolis which is a natural product, aiming to increase the shelf life and delay the maturation period in fruits and vegetables. For the ...
  • Avaliação das condições higiênico-sanitárias de frigoríficos do Sertão Paraibano. 
    DANTAS, R. P.; http://lattes.cnpq.br/8089416570499510; DANTAS, Romildo Pinheiro. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2017-08-15)
    The meat market is increasingly competitive and complex with regard to the final product life requirement, as well as strict hygienic-sanitary control and the demand for diversification and aggregation of value to the ...
  • Avaliação sensorial de biscoitos elaborados com resíduos do fruto da castanhola pós-extração mecânica de óleos. 
    TRIGUEIRO JÚNIOR, O. P.; http://lattes.cnpq.br/7341576712469167; TRIGUEIRO JUNIOR, Osmar Pereira. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2017)
    Most of the fruits of the Chestnut (Terminalia catappa L.) are directed to extraction of oils and the residues of this activity are wasted, even presenting potential for reuse in the food. Their almonds are important food ...
  • Caracterização de alimentos produzidos a partir dos resíduos alimentares de escolas no município de Pombal - PB. 
    ARAÚJO, M. A.; http://lattes.cnpq.br/9324803821950321; ARAÚJO, Morgana Aragão. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2017)
    Food waste is a problem to be faced in schools, alternatives that seek better use and their full use should be developed. Using stalks, peels and seeds that are normally neglected is a good alternative to nutritionally ...
  • Revestimentos comestíveis a base de própolis vermelha, na conservação de banana prata anã. 
    ABREU, D. K. P.; http://lattes.cnpq.br/6102872624734482; ABREU, Dayanne Kelly Pereira. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2017-12-19)
    The banana, monocotyledon belongs to the order Scitaminales, family Musaceae, subfamily Musoideae, genus Musa, covers between 24 and 30 species, from which all cultivars produce parthenocarpic fruits, edible. Propolis is ...
  • Desenvolvimento de iogurte e sobremesa láctea fermentada adicionados de doce de cajú. 
    SILVA, P. H. A.; http://lattes.cnpq.br/1047574132528315; SILVA, Pedro Henrique de Assis e. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2017)
    Cashew pseudofruit has a fleshy, juicy structure and is rich in nutrients. The dairy industry is quite profitable, growing continuously with products like yogurts and desserts. The present study aimed to develop and evaluate ...
  • Extrato de repolho roxo como indicador de qualidade em filmes para aplicação em alimentos. 
    ALVES, R. N.; http://lattes.cnpq.br/3427416952900222; ALVES, Rerisson do Nascimento. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2017-08-14)
    With the development of the food industry, the role of packaging has been reinvented beyond its function of containing and protecting the product, but also with the idea of informing the consumer in real time about the ...

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