Ciência e Tecnologia de Alimentos
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Acompanhamento do processo fermentativo durante a produção de Kombucha
(Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do NorteBrasilCurrais NovosIFRN, 2021-03-04)Kombucha is a fermented, refreshing drink. and sweet, made from black or green tea (Camelia Sinensis), however, the behavior of the beverage throughout the fermentation process is still poorly understood. Thus, The ... -
Características microbiológicas da carne de frango: uma revisão narrativa
(Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do NorteBrasilCurrais NovosIFRN, 2021-06-24)Chicken meat is widely available on the market and is one of the most consumed in the world, due to its high nutritional value and for having an affordable price. Consumption of this protein has increased steadily in ... -
Levantamento e análise das principais legislações sanitárias na indústria brasileira de pescados
(Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do NorteBrasilCurrais NovosIFRN, 2021-05-06)This study presents and discusses the main sanitary legislation on the Seafood Industry in Brazil. They serve as guide from the capture to the consumer. Fish and Fishery products have characteristics that require strict ... -
Qualidade microbiológica de águas de fontes alternativas de abastecimento do Seridó (RN)
(Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do NorteBrasilCurrais NovosIFRN, 2020-01-13)The Serido region of Rio Grande do Norte has been experiencing a long drought, with this important reservoirs that contribute to human supply have dried up. The population concerned about the adverse conditions has been ... -
Avaliação crítica sobre a legislação brasileira quanto ao uso de ácido ascórbico como aditivo alimentar em sucos e polpas de frutas
(Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do NorteBrasilCurrais NovosIFRN, 2021-01-02)Ascorbic acid, also called vitamin C, is water-soluble and thermolabile. Human beings are unable to synthesize ascorbic acid, so they rely essentially on food through fruits, vegetables and offal to supply their demand. ... -
Melomel de umbu: produção e caracterização físico-química
(Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do NorteBrasilCurrais NovosIFRN, 2022-05-08)Brazil has a wide variety of native fruits, among which umbu (Spondias tuberosa) stands out, which has the potential for product diversification, especially fermented alcoholic beverages such as mead. Traditionally produced ...
