Results 1 to 10 of about 415 (108)

Impact of Sugar Reduction on Physicochemical and Nutritional Quality of Yogurt and Sensory Response with Label Stimulation

Journal of Food Processing and Preservation, Volume 2023, Issue 1, 2023., 2023
This paper is aimed at developing yoghurts with reduced sugar content and evaluating their physicochemical, microbiological, and sensory characteristics including the stimulation of labels with nutritional indications. Four yoghurt formulations were developed (TY (traditional yoghurt), RSY (reduced sugar yoghurt), RSYL (yoghurt with reduced sugar and ...
Fabricio Alves de Morais, Mônica Tejo Cavalcanti, Lary Souza Olegario, Thamires Queiroga Santos, Maria Ester Maia Evangelista, Gleyson Batista de Oliveira, Andressa Gonçalves Santana, Márcia Virgínio Souto, Sthelio Braga da Fonseca, Mônica Correia Gonçalves, Prakash Bhuyar   +10 more
wiley   +1 more source

Revisiting a place‐based policy: Transformations in Northeast Brazil

Growth and Change, Volume 52, Issue 4, Page 2412-2436, December 2021., 2021
Abstract Despite being the second most populated region in Brazil, the Northeast has persistently accounted for a small share of national income. A well‐known attempt to develop the region was made in 1959 with the creation of SUDENE, a big push type of place‐based policy resulting in an intensification of industrial investments.
Solmaria Halleck Vega
wiley   +1 more source

Sensory profile of Coalho type cheese made with lactic acid

Revista do Instituto de Latícinios Cândido Tostes, 2020
Coalho type cheese is the most traditional and one of the most manufactured in northeastern of Brazil but is becoming more popular in other parts of the country.
Renata Golin Bueno Costa, Gisela de Magalhães Machado Moreira, Luiz Carlos Gonçalves Costa Júnior, Junio César Jacinto de Paula, Denise Sobral, Fernando Antônio Resplande Magalhães, Bruno Moreira de Souza   +6 more
doaj   +1 more source

Diagnóstico ambiental em uma empresa de laticínios baseado em indicadores ambientais

Exacta, 2023
A indústria de laticínios é reconhecida pelo alto consumo de água e geração de resíduos sólidos, líquidos e emissões atmosféricas. A forma mais racional e efetiva de realizar o controle ambiental é minimizar a emissão de resíduos através do ...
Camila Fritzen Cidón, Vanessa Theis, Dusan Schreiber   +2 more
doaj   +1 more source

FORMAS PLURAIS DE GOVERNANÇA: UMA ANÁLISE DAS TRANSAÇÕES ENTRE LATICÍNIOS E PRODUTORES NA REGIÃO OESTE DO PARANÁ. Plural forms of governance: an analysis of transactions between dairy products and producer in west region of Paraná

Informe Gepec, 2021
A abordagem teórica das formas plurais das transações propõe a possibilidade de que as firmas utilizem duas ou mais formas de organização para a mesma transação.
Victoria Maria Ferreira Diniz, Carla Maria Schmidt, Ivanete Daga Cielo   +2 more
doaj   +1 more source

Caracterização dos resíduos sólidos gerados em laticínios

Revista do Instituto de Latícinios Cândido Tostes, 2018
A conscientização ambiental está cada vez mais inserida nas escolhas do consumidor. A preocupação em atender essa demanda tem impulsionado as empresas a buscarem adequação dos seus processos e rotinas.
Antonio Iranaldo Nunes Leite, Rayane Campos Alves, Fernanda Damasceno Soares, Marcelo Henrique Otenio, Vanessa Romário de Paula   +4 more
doaj   +1 more source

Diagnosis of thewheydestination in the mesoregion Campo das Vertentes, Minas Gerais, Brazil

Revista do Instituto de Latícinios Cândido Tostes, 2017
The objective of this work was to promote a diagnostic of the dairy producers that surrounds the area known as Campo das Vertentes, in Minas Gerais, Brazil.
Fabiula Ferrarez Silva Gajo, Adriano Alvarenga Gajo, Roberta Bessa Veloso Silva, Eric Batista Ferreira   +3 more
doaj   +1 more source

Development and sensory evaluation of yogurt added of “caviar” of carrot by children

Revista do Instituto de Latícinios Cândido Tostes, 2015
This study aimed investigated to the preparation of yogurt with addition of “caviar” carrot and realize carried out sensory analysis of acceptance by children from elementary school.
Richtier Gonçalves Cruz, Henrique Silvano Arruda, Martha Elisa Ferreira Almeida, Virgínia Souza Santos   +3 more
doaj   +1 more source

The Application of a Surface Response Methodology in the Solar/UV‐Induced Degradation of Dairy Wastewater Using Immobilized ZnO as a Semiconductor

International Journal of Chemical Engineering, Volume 2013, Issue 1, 2013., 2013
An Advanced Oxidation Process (AOPs) was carried out in this study with the use of immobilized ZnO and solar/UV as an energy source to degrade dairy wastewater. The semibatch reactor system consisted of metal plate of 800 × 250 mm and a glass tank. The reaction time was of 3 h for 3 L of dairy wastewater.
Gisella R. Lamas Samanamud, Helcio J. Izario Filho, Carla C. A. Loures, Ivy S. Oliveira, Andre L. Souza, Ana Paula B. R. de Freitas, Ruoting Pei, Antonia Pérez de los Ríos   +7 more
wiley   +1 more source

Heterogeneous Photocatalytic Degradation of Dairy Wastewater Using Immobilized ZnO

International Scholarly Research Notices, Volume 2012, Issue 1, 2012., 2012
This work evaluated the efficiency and systemic application of heterogeneous photocatalytic degradation for dairy wastewater under advanced oxidation process (AOP) utilizing solar radiation and immobilized ZnO as measured by total organic carbon (TOC). The AOP system consisted of a semibatch reactor and glass tank operated with an initial volume of 3 L
Gisella R. Lamas Samanamud, Carla C. A. Loures, Andre L. Souza, Rodrigo F. S. Salazar, Ivy S. Oliveira, Messias B. Silva, Hélcio J. Izário Filho, M. A. Oturan, I. Poulios   +8 more
wiley   +1 more source