Výsledky vyhledávání - "Sanches, Marcelo Zuchi"

Dissertation/ Thesis

Avaliação das características físico-químicas e sensoriais de óleo de café torrado (Coffea arabica) durante armazenamento em diferentes temperaturas

Autor: Sanches, Marcelo Zuchi

Publikováno v: Repositório Institucional da UTFPRUniversidade Tecnológica Federal do ParanáUTFPR.

A vida útil de um óleo vegetal depende de algumas variáveis que envolvem desde o cultivo, extração, transporte e, principalmente, o armazenamento dos grãos. Os processos de oxidação são responsáveis pela redução da vida útil das matéria

Externí odkaz: http://repositorio.utfpr.edu.br/jspui/handle/1/2236

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Utilización de la técnica de peeling químico en la mandioquinha-perejil (Arracacia xanthorrhiza B.) y evaluación de la eficácia

Autor: Batista, Paula Luisa Teixeira, Sanches, Marcelo Zuchi, Sakanaka, Lyssa Setsuko, Nicoleti, Joel Fernando

Publikováno v: Research, Society and Development; Vol. 10 No. 6; e26410615766
Research, Society and Development; Vol. 10 Núm. 6; e26410615766
Research, Society and Development; v. 10 n. 6; e26410615766
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The cassava-parsley has a high nutritional value, it is easy to digest, therefore, very assigned to children, the elderly, pregnant women and people with special diets. The roots are not uniform, there are differences in size, shape and weight, and d

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::981402c3cba5328bdfa3560a51f67529
https://rsdjournal.org/index.php/rsd/article/view/15766

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Secado convectivo de cálice de Jamaica: cinética y tasa de secado

Autor: Paiva, Mateus Vinicius de, Sanches, Marcelo Zuchi, Chies, Leonardo Galice, Vieira, Admilson Lopes, Nicoleti, Joel Fernando, Sakanaka, Lyssa Setsuko

Publikováno v: Research, Society and Development; Vol. 10 No. 2; e12910212224
Research, Society and Development; Vol. 10 Núm. 2; e12910212224
Research, Society and Development; v. 10 n. 2; e12910212224
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Roselle calyx is rich in malic acid, anthocyanins, ascorbic acid, calcium and iron, which make it an interesting ingredient, dried or as an extract powder, to functional foods that helps promote health, physical and mental well-being. Drying is a uni

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::913a247b3549e625b41179c52dae10ad
https://rsdjournal.org/index.php/rsd/article/view/12224

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Aceite de café tostado (Coffea arabica): Caracterización de ácidos grasos, calificación de compuestos aromáticos y cuantificación del contenido de cafeína

Autor: Sanches, Marcelo Zuchi, Silva Neto, Ermelindo de Souza, Ueno, Claudio Takeo, Shirai, Marianne Ayumi, Sakanaka, Lyssa Setsuko

Publikováno v: Research, Society and Development; Vol. 9 No. 11; e76291110618
Research, Society and Development; Vol. 9 Núm. 11; e76291110618
Research, Society and Development; v. 9 n. 11; e76291110618
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The shelf life of a vegetable oil depends on some variables which includes cultivation, extraction, transport and, mainly, the storage of the grains. Oxidation processes are responsible for reducing the shelf life of lipids from raw materials. Among

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::83f1b2df462ceed6f4cb8384475f5ea9
https://rsdjournal.org/index.php/rsd/article/view/10618

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Evaluation of physico-chemical and sensory characteristics of roasted coffee oil (Coffea arabica) stored at different temperatures

Autor: Sanches, Marcelo Zuchi

Publikováno v: Repositório Institucional da UTFPR (da Universidade Tecnológica Federal do Paraná (RIUT))
Universidade Tecnológica Federal do Paraná (UTFPR)
instacron:UTFPR

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::bcbca568fe9674eaff264618a7c1c83d
http://repositorio.utfpr.edu.br/jspui/handle/1/2236

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A importância das inovações para a indústria alimentícia: um estudo de caso da empresa apetitoso alimentos

Autor: Silvério, Gabriela Barros, Sanches, Marcelo Zuchi, Watanabe, Érika, José, Ana Carolina da Silva, Ribas, Carlos Alberto

Publikováno v: Revista Eletrônica Científica Inovação e Tecnologia; v. 6, n. 14 (2015); 86-95
Technology and Innovation Scientific Electronic Journal; v. 6, n. 14 (2015); 86-95
Revista Electrónica de Ciencia e Innovación Tecnológico; v. 6, n. 14 (2015); 86-95
Revista Eletrônica Científica Inovação e Tecnologia
Universidade Tecnológica Federal do Paraná (UTFPR)
instacron:UTFPR

Diante da alta competitividade do mercado e das exigências do consumidor, as inovações constituem-se de importante ferramenta para que as empresas possam crescer e manterem-se competitivas, sejam elas de grande ou pequeno porte. Nesse sentido, o o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::5d32075c57835699d5ee72dca0747eb3
https://periodicos.utfpr.edu.br/recit/article/view/4257

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