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Curso de Bacharelado em Engenharia de Alimentos - CCTA
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Curso de Bacharelado em Engenharia de Alimentos - CCTA
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Soumissions récentes
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(BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2023-06-22)This systematic review aimed to analyze and synthesize the most relevant studies from 2019 to 2022 on productive efficiency, genetic improvement, and the evolution of commercial pig farming. Studies addressing practices ...
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(BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2024-05-17)The intense search for easy-to-prepare food has not stopped consumers from looking for healthier products. Fresh chicken sausage is a product much appreciated by Brazilian consumers due to its taste and cost. However, ...
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(BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2024-05-21)Quality control and food safety are factors that are increasingly required by companies that handle food well, as well as by their more informed and demanding consumers regarding the quality of the food consumed. ...
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(BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2023-07-14)Beer is a mixture of malt, hops and water and is defined in accordance with Brazilian legislation as an alcoholic beverage resulting from the fermentation, using brewer's yeast, of malted barley wort, with the addition ...
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(BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2023-11-29)The formulation of nectars using fruits and spices is a trend in the non- alcoholic beverage sector, this combination, in addition to offering benefit to the consumer, by increasing the nutritional composition, makes ...
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(BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2023-11-28)Sheep farming is a growing market, with potential emphasis on the Brazilian Northeast. Innovations using meat of sheep origin seek to value this regional raw material and aim to increase the stability of the product. ...
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(BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2023-11-07)The search for more nutritious and low-calorie desserts has been arousing the interest of several audiences looking for a healthier diet, thus, the present study sought to evaluate the bioactive potential and sensory ...
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(BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2023-07-18)Polyunsaturated fatty acids (PUFA) are essential for the human body because they participate in vital mechanisms. Oils from some fish are considered a source of PUFA, especially EPA and DHA. However, they are susceptible ...
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(BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2018-12-30)The Babaçu (Orbignya speciosa) is a native species of the transition zone between the Cerrado, the Caatinga and the open forests of the south of the Amazon, belonging to the palm family (Arecaceae). The objective of this ...
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(BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2022-03-11)Potable water it’s all water destined for human consumption that does not offer risks or damage to health, intended for ingestion, preparation, production and the personal hygiene. About 30% of all water sweet of the world ...
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(BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2019-06-17)The brewing industry generates food-grade waste, where barley malts used in the brewing process contain significant amounts of carbohydrates, proteins, fibers and minerals. The objective of this study was to reuse the ...
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Qualidade de melão amarelo minimamente processado submetido a diferentes recobrimentos comestíveis. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2019-06-18)Melons (Cucumis melo L) stand out in their content amounts of minerals and vitamins and are appreciated all over the world. The objective of this work was to evaluate the quality of the minimally processed yellow melon ...
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Melões ‘Pele de Sapo’ minimamente processados sob diferentes embalagens e recobrimentos comestíveis. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2019-06-11)It is proven that the use of coatings is important in the maintenance of the natural coloration of fruits, reduction of respiratory rate and loss of mass, as well as losses of compounds with nutritional and functional ...
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(BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2019-06-18)The application of post harvest conservation techniques, such as edible coating, has been employed to minimize deleterious effects after fruit harvest, such sugar apple. Thus, it was aimed to assess the effects of the ...
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(BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2019-06-18)The concern for quality, nutritious, and safe food has increased in recent years and is increasingly gaining ground in food industries and research institutes around the world. Cereal bars appear as a nutritious food with ...
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(BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2019-06-18)Onion, Allium cepa L., adenoid Allaceae and Alloy cepa L. was started by families Liliaceae and Amaryllidaceae. A flavonoids and cysteine sulphoxides (organosulfur compounds). The present work had as objective to elaborate ...
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Otimização do processo de fermentação lática do mosto cervejeiro visando obtenção da cerveja ácida. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2019-06-18)The beer is obtained through alcoholic fermentation, having as raw material, malt, water, hops and yeast, there are several types of beers being marketed and one of them are acidic beers, characterized by their acid taste, ...
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(BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2019-06-18)Because it is an indispensable product on the consumer's table, bread, produced from wheat flour, has been a study food in order to enrich its nutritional value. The process of fermentation is indispensable in the preparation ...
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(BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2019-06-18)Due to the increased production of cheese generating high volumes of goat whey has intensified, even to several studies pointing serum or a food of high quality it is still considered a by-product of the dairy industry. ...
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(BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2019-06-18)In Brazil, goat farming has been growing steadily, mainly in the Northeast region. Goat's milk and its derivatives represent a promising product in the dairy industry. Cheese is a food due to its concentrations of proteins, ...