Tecnologia para produção de extrato aquoso de amendoim e elaboração de produto fermentado

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

O emprego da metodologia de superfície de resposta no desenvolvimento de um novo produto simbiótico, fermentado com Enterococcus faecium CRL 183 e Lactobacillus helveticus ssp jugurti 416, à base de extratos aquosos de soja e de Yacon (Smallanthus sonchifolius)

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Estudo da viabilidade da levedura de descarte da indústria cervejeira na obtenção da aguardente de Licor de Laranja

Pós-graduação em Alimentos e Nutrição - FCFAR

Desenvolvimento de um produto tipo hambúrguer à base de carne de frango (Gallus gallus) e resíduo de soja, fermentado com Lactobacillus acidophilus CRL 1014

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Digestibilidade das proteínas do soro do leite mediante ensaio in vitro

Pós-graduação em Alimentos e Nutrição - FCFAR

Caracterização do soro de leite de búfala: identificação das proteínas e produção de hidrolisados com médio e alto grau de hidrólise

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Obtenção e avaliação das potencialidades biológicas de complexos metálicos contendo proteínas hidrolisadas do soro de leite bovino

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Qualidade microbiana e físico-química do leite cru produzido na região de Pardinho, SP

Pós-graduação em Medicina Veterinária - FMVZ

Avaliações das características físico-químicas e da contagem de células somáticas do leite em vacas suplementadas com fator M&P® e zinco orgânico

Pós-graduação em Medicina Veterinária - FMVZ

Efeito dos óleos essenciais de Syzygium aromaticum e Cinnamomum zeylanicume e seus compostos majoritários na produçao de biofilme em cepas de Staphylococcus aureus, isolados de leite de vacas com mastite subclínica

Pós-graduação em Biologia Geral e Aplicada - IBB

Estudo de caso: aplicação do método DMAIC-White Belt- na redução de latas amassadas em uma produção de leite em pó

This work consists of the implementation of the steps Define, Measure , Analyze , Improve and Control ( DMAIC ) to develop a Six Sigma project in an industry the food industry. The objective was to demonstrate a potential for reducing the occurrence of crushed cans in potting milk powder industry in a White Belt project. The food industry accounts for about 9 % of Brazil's gross domestic product ( GDP ), generating thousands of jobs . Among the major sectors of the food industry is the manufacturing sector of milk , occupies approximately 10 % of the total turnover of the food industry . Brazil is considered today one of the eight largest producers of milk powder in the world. The milk powder is packed , mostly for aluminum cans that are lined internally with varnishes and other materials to protect the milk of metals from aluminum. When the cans are dented food protection is compromised and may lead ingestion causing dis-eases such as botulism. Aiming to solve the problem of dented cans methodology was used as a case study with a quantitative approach through the DMAIC method. Some quality tools used in each step of the project as brainstorming , cause and effect diagram , flowchart , ef-fort and impact matrix, 5W1H , among other Pareto diagram is presented . A survey about the disposal of cans in the company verifying a mean loss and, from this histor-ical , a goal loss was calculated was performed . With the target set we calculated the annual saving design . During application of DMAIC was found that the highest rate of loss occurred in transportation between the factory and the factory that fills cans milk . Several actions were taken to resolve problems that resulted in dented cans and the first two months of phase control it was found that the smaller losses calculated target resulting in a saving for the company. The short time of implementa-tion of the Improve phase did not allow a more detailed a ...

O emprego de okara no processamento de hambúrger de frango fermentado com Lactobacillus acidophilus CRL 1014

Okara is a residue of production process of soy milk, wich has a considered nutritional value for containing proteins, lipids and fi bers in signifi cant amount, besides bioactive compounds, such as isofl avone. Despite these qualities, the great amount of okara produced annually in Brazil and in other countries generates a problem of disposal waste and it has served only for animal food products. Such situation can be changed by studies, that demonstrate the viability of okara’s utilization in human nourishment. Thus, the purpose of this research was to develop a fermented hamburger with a probiotic bacteria, based on chicken meat and okara fl our. Five formulations were processed: F1-100% of chicken meat, unfermented and containing curing salts, F2-100% of chicken meat, fermented with L. acidophilus, F3 - 90% of chicken meat and 10% of okara meal, fermented with L. acidophilus, F4 - 70% of chicken meat and 30% of okara meal, fermented with L. acidophilus; F5 - 50% of chicken meat and 50% of okara meal, fermented with L. acidophilus. All formulations were evaluated for the viability of the probiotic culture, determination of cooking yield and shrinkage percentage, pH and sensory characteristics. The results have demonstrated that it is possible to elaborate a chicken hamburger, fermented with Lactobacillus acidophilus CRL 1014, with the addition of 10% okara fl our.

Reaproveitamento da lactose presente em permeado de soro de leite bovino em pó para estudo da síntese de lactulose

Dissertação composta por 2 artigos.

Produção biológica integrada de hidrogénio e metano a partir de resíduos da indústria do biodiesel

Dissertação de Mestrado Integrado em Engenharia da Energia e do Ambiente