Curso de Bacharelado em Engenharia de Alimentos - CCTA: Recent submissions

  • Extrato do gergelim creme na estabilidade oxidativa de hambúrguer ovino. 
    PEREIRA, F. K.; http://lattes.cnpq.br/1417943032634122; PEREIRA, Franciely Kelly. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2018-02-20)
    The use of natural antioxidants is one of the alternatives capable of inhibiting or retarding the oxidation process of lipids. The objective of this study was to evaluate the influence of the sesame extract (Sesamum indicum ...
  • Iogurte tipo grego obtido a partir de microorganismo extraído de grãos. 
    NEGREIROS, J. S.; http://lattes.cnpq.br/3830144238028321; NEGREIROS, Jéssica de Sousa. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2018-03)
    This work aimed to elaborate the Greek type yogurt obtained through coagulation using microorganism extracted from barley grains. The product in question has a smooth and full consistency, due to the changes in the technology, ...
  • Elaboração de doce de leite pastoso enriquecido com diferentes concentrações de argila. 
    SILVA, E. J. C.; http://lattes.cnpq.br/8619166063371711; SILVA, Elaine Juliane da Costa. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2018-03)
    Milk is an important food produced and commercialized mainly in Argentina and Brazil. It is a product obtained by the cooking of milk added with sucrose, which acquires characteristic coloration, texture and taste as a ...
  • Avaliação de revestimentos comestíveis adicionados de extratos de cajueiro aplicados em maçãs FUJI (Malus domestica). 
    ALBUQUERQUE, T. N.; http://lattes.cnpq.br/9501824721371594; ALBUQUERQUE, Tiago da Nóbrega. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2018-03)
    One of the factors that generate losses in the production of fruit and vegetables is the waste during storage production that can vary from 20% to 40%, this situation can be caused by numerous factors, such as the lack of ...
  • Avaliação da qualidade de nuggets de CMS adicionado de gelatina da tilápia do Nilo (Oreochromis niloticus). 
    XAVIER, L. E.; http://lattes.cnpq.br/5700820685468036; XAVIER, Leidiana Elias. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2018-03-02)
    Nile tilapia (Oreochromis niloticus) is the most important aquaculture crop in the country, one of the main commercialized products of this species is fillet. The filleting residue may represent up to 70% of the gross ...
  • Avaliação da qualidade de nuggets de CMS e gelatina de tilápia. 
    CAVALCANTE, C. L.; http://lattes.cnpq.br/2988404091617902; CAVALCANTE, Cecylyana Leite. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2018-03-02)
    The use of mechanically separated meat (CMS) emerges as an alternative to mitigate the waste generated in tilapia filleting, in addition to contributing to the production of by-products such as tilapia gelatine, which has ...
  • 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 ...

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