{"id":3339,"date":"2021-02-04T01:43:02","date_gmt":"2021-02-04T01:43:02","guid":{"rendered":"http:\/\/cursos.ufrrj.br\/posgraduacao\/ppgcta\/?page_id=3339"},"modified":"2025-02-11T01:49:44","modified_gmt":"2025-02-11T01:49:44","slug":"teses","status":"publish","type":"page","link":"https:\/\/cursos.ufrrj.br\/posgraduacao\/ppgcta\/teses\/","title":{"rendered":""},"content":{"rendered":"

TESES<\/span><\/strong><\/h1>\n

Clique aqui<\/strong> <\/a>para acessar os arquivos diretamente da Biblioteca Digital de Teses e Disserta\u00e7\u00f5es da UFRRJ.<\/span><\/p>\n

2025<\/h1>\n

DESENVOLVIMENTO E APLICA\u00c7\u00c3O DE NANOEMULS\u00c3O \u00c0 BASE DE ALGINATO E \u00d3LEO ESSENCIAL DE PIMENTA ROSA COMO REVESTIMENTO ATIVO EM QUEIJO MINAS FRESCAL e
\n<\/span><\/p>\n

AUTOR(A): MARIAH ALMEIDA LIMA
\n<\/b><\/h6>\n
\u00a0DATA DA DEFESA: 14\/01\/2025<\/h6>\n
\u00a0ORIENTADOR(A): AMAURI ROSENTHAL<\/b><\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

M\u00daSCULO ADUTOR DE VIEIRA \u201cNodipecten nodosus\u201d (Linnaeus, 1758) PROCESSADO POR ALTA PRESS\u00c3O HIDROST\u00c1TICA: PERCEP\u00c7\u00c3O DO CONSUMIDOR E CARACTER\u00cdSTICAS MICROBIOL\u00d3GICAS, ESTRUTURAIS E NUTRICIONAIS
\n<\/span><\/p>\n

AUTOR(A): THAYRINE RODRIGUES MARTINS<\/h6>\n
\u00a0DATA DA DEFESA: 13\/01\/2025<\/h6>\n
\u00a0ORIENTADOR(A): AMAURI ROSENTHAL<\/b><\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

2024<\/h1>\n

ENCAPSULA\u00c7\u00c3O DE ANTOCIANINAS DE JU\u00c7ARA EM EMULS\u00c3O DUPLA: AVALIA\u00c7\u00c3O DA ESTABILIDADE F\u00cdSICO-QU\u00cdMICA E PROPRIEDADES ANTIOXIDANTES
\n<\/span><\/p>\n

AUTOR(A): RENATA AMORIM CARVALHO<\/h6>\n
\u00a0DATA DA DEFESA: 20\/12\/2024<\/h6>\n
\u00a0ORIENTADOR(A): <\/b>LOURDES MARIA CORR\u00caA CABRAL<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

ESTUDO DAS PROPRIEDADES F\u00cdSICAS E TECNOL\u00d3GICAS DE FARELOS DE Sorghum bicolo<\/em> (L.) Moench E MILHETO P\u00c9ROLA (Pennisetum glaucum<\/em> (L.) R. Br.) E USO DA EXTRUS\u00c3O TERMOPL\u00c1STICA COMO PR\u00c9-TRATAMENTO PARA EXTRA\u00c7\u00c3O SUPERCR\u00cdTICA DE COMPOSTOS BIOATIVOS
\n<\/span><\/p>\n

AUTOR(A):\u00a0ANDR\u00c9 LEONARDO DOS SANTOS<\/h6>\n
\u00a0DATA DA DEFESA: 20\/12\/2024<\/h6>\n
\u00a0ORIENTADOR(A): CARLOS WANDERLEI PILER DE CARVALHO<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

UTILIZA\u00c7\u00c3O DE FOLHAS E FRUTOS DE AROEIRA (Schinus terebinthifolius<\/em> Raddi) COMO ANTIOXIDANTES NATURAIS EM SALAMES SU\u00cdNOS<\/span><\/p>\n

AUTOR(A):\u00a0TATIANA LABRE DA SILVA<\/h6>\n
\u00a0DATA DA DEFESA: 16\/12\/2024<\/h6>\n
\u00a0ORIENTADOR(A): TATIANA SALDANHA<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

PREDI\u00c7\u00c3O MICROBIANA EM BEBIDA E POLPA DE FRUTA N\u00c3O PASTEURIZADAS E CONGELADAS SUBMETIDAS A CONDI\u00c7\u00d5ES ABUSIVAS DE ESTOCAGEM
\n<\/span><\/p>\n

AUTOR(A):\u00a0J\u00c9SSICA CAROLINE ARAUJO SILVA SANDES<\/h6>\n
\u00a0DATA DA DEFESA: 10\/12\/2024<\/h6>\n
\u00a0ORIENTADOR(A): <\/b>LOURDES MARIA CORR\u00caA CABRAL<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

FIBRA DE MILHO: CARACTERIZA\u00c7\u00c3O DE SUAS PART\u00cdCULAS E APLICA\u00c7\u00c3O NO\u00a0SETOR\u00a0DE PANIFICA\u00c7\u00c3O DE ALIMENTOS<\/span><\/p>\n

AUTOR(A): RONEL JOEL BAZAN COLQUE<\/h6>\n
\u00a0DATA DA DEFESA: 29\/11\/2024<\/h6>\n
\u00a0ORIENTADOR(A): JOS\u00c9 LUIS RAMIREZ ASCHERI<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

TECNOLOGIAS A PARTIR DO OSSO BOVINO PARA A OBTEN\u00c7\u00c3O DE COL\u00c1GENO TIPO I \u2013 AN\u00c1LISE DOS PROCESSOS DE BENEFICIAMENTO, DESMINERALIZA\u00c7\u00c3O, HIDR\u00d3LISE ENZIM\u00c1TICA E FORMA\u00c7\u00c3O DE GEL PARA USO EM ALIMENTOS <\/span><\/p>\n

AUTOR(A):\u00a0VANESSA RICAS BIANCARDI<\/h6>\n
\u00a0DATA DA DEFESA: 21\/10\/2024<\/h6>\n
\u00a0ORIENTADOR(A): JOS\u00c9 LUCENA BARBOSA JUNIOR<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

DESENVOLVIMENTO, CARACTERIZA\u00c7\u00c3O E APLICA\u00c7\u00c3O DE CONCENTRADOS PROTEICOS PARA O MERCADO PLANT-BASED A PARTIR DE GR\u00c3O-DE-BICO E LENTILHA
\n<\/span><\/p>\n

AUTOR(A):\u00a0RODRIGO FERNANDES CALDEIRA<\/h6>\n
\u00a0DATA DA DEFESA: 26\/09\/2024<\/h6>\n
\u00a0ORIENTADOR(A): CAROLINE MELLINGER DA SILVA<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

BIOCONSERVANTES CONTENDO POTENCIAIS P\u00d3S-BI\u00d3TICOS COMO ALTERNATIVA PARA O CONTROLE DE LISTERIA MONOCYTOGENES<\/em> E DETERIORANTES EM PRODUTOS C\u00c1RNEOS
\n<\/span><\/p>\n

AUTOR(A):\u00a0ALOIZIO LEMOS DE LIMA<\/h6>\n
\u00a0DATA DA DEFESA: 24\/06\/2024<\/h6>\n
\u00a0ORIENTADOR(A): ROSA HELENA LUCHESE<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

DESENVOLVIMENTO DE “EMBALAGEM ORG\u00c2NICA” VISANDO APLICABILIDADE EM PRODUTOS ALIMENT\u00cdCIOS<\/span><\/p>\n

AUTOR(A): DAYANA KETRIN SILVA FRANCISCO MADELLA<\/h6>\n
\u00a0DATA DA DEFESA: 28\/05\/2024<\/h6>\n
\u00a0ORIENTADOR(A): NATH\u00c1LIA RAMOS DE MELO<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

DESENVOLVIMENTO DE EMBALAGEM ATIVA \u00c0 BASE DE AMIDOS MODIFICADOS E \u00d3LEO ESSENCIAL DE TOMILHO (T. vulgaris<\/em>) ENCAPSULADO <\/span><\/p>\n

AUTOR(A): MARIA CLARA GUIMAR\u00c3ES<\/h6>\n
\u00a0DATA DA DEFESA: 23\/05\/2024<\/h6>\n
\u00a0ORIENTADOR(A): NATH\u00c1LIA RAMOS DE MELO<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

APLICA\u00c7\u00c3O DE HOMOGENEIZA\u00c7\u00c3O A ALTA PRESS\u00c3O EM SORVETE PLANT-BASED COM PROTE\u00cdNA DE FEIJ\u00c3O-FAVA E A\u00c7A\u00cd<\/span><\/p>\n

AUTOR(A): N\u00c1TALI SILVA TEIXEIRA<\/h6>\n
\u00a0DATA DA DEFESA: 11\/04\/2024<\/h6>\n
\u00a0ORIENTADOR(A): AMAURI ROSENTHAL<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

EXTRA\u00c7\u00c3O DE PR\u00d3POLIS COM \u00d3LEO E SUA INCORPORA\u00c7\u00c3O EM PART\u00cdCULAS OBTIDAS POR GELEIFICA\u00c7\u00c3O I\u00d4NICA
\n<\/span><\/p>\n

AUTOR(A): ALINE RIBEIRO FERREIRA<\/h6>\n
\u00a0DATA DA DEFESA: 23\/02\/2024<\/h6>\n
\u00a0ORIENTADOR(A): MARIANA TEIXEIRA DA COSTA MACHADO<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

PRODU\u00c7\u00c3O DE PEPT\u00cdDEOS BIOATIVOS ATRAV\u00c9S DA OTIMIZA\u00c7\u00c3O DO PROCESSO DE HIDR\u00d3LISE ENZIM\u00c1TICA DA PROTE\u00cdNA OBTIDA DA PELE DO PEIXE TIL\u00c1PIA (Orechromis\u00a0 niloticus<\/em>, LINNAEUS 1758) E PURIFICA\u00c7\u00c3O DOS PEPT\u00cdDEOS UTILIZANDO RESINA MACROPOROSA
\n<\/span><\/p>\n

AUTOR(A): SIRAJ MOHAMMAD<\/h6>\n
\u00a0DATA DA DEFESA: 05\/02\/2024<\/h6>\n
\u00a0ORIENTADOR(A): JOS\u00c9 LUCENA BARBOSA J\u00daNIOR<\/h6>\n

………………………………………………………………………………………………………………………………………………………………<\/p>\n

FARINHA DE GR\u00c3O-DE-BICO (Cicer Arietinum<\/em> L.) E DE FEIJ\u00c3O\u2013CAUPI (Vigna unguiculata<\/em>) FERMENTADOS POR Lactobacillus Casei<\/em> OU POR CO-CULTURA: ESTUDO DAS PROPRIEDADES NUTRICIONAIS, TECNO-FUNCIONALIDADES, CAPACIDADE ANTIOXIDANTE E POTENCIAL DE APLICA\u00c7\u00c3O EM MASSAS ALIMENT\u00cdCIAS FRESCAS
\n<\/span><\/p>\n

AUTOR(A): AMANDA FULGONI DA CUNHA ESTANECH<\/h6>\n
\u00a0DATA DA DEFESA: 31\/01\/2024<\/h6>\n
\u00a0ORIENTADOR(A): MARIA IVONE MARTINS JACINTHO BARBOSA<\/h6>\n

………………………………………………………………………………………………………………………………………………………………<\/p>\n

2023<\/span><\/h1>\n

CONSTRU\u00c7\u00c3O E AVALIA\u00c7\u00c3O DE UM NARIZ ELETR\u00d4NICO (E-NOSE) DE BAIXO CUSTO PARA USO NO CONTROLE DE QUALIDADE DE PRODUTOS AGR\u00cdCOLA<\/span><\/p>\n

AUTOR(A): MARCUS VIN\u00cdCIUS DA SILVA FERREIRA<\/h6>\n
\u00a0DATA DA DEFESA: 19\/12\/2023<\/h6>\n
\u00a0ORIENTADOR(A): JOS\u00c9 LUCENA BARBOSA J\u00daNIOR<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

DESENVOLVIMENTO DE INGREDIENTE ALIMENT\u00cdCIO NATURAL MULTIFUNCIONAL DE BATATA-DOCE DE POLPA ROXA: CARACTERIZA\u00c7\u00c3O E APLICA\u00c7\u00c3O <\/span><\/p>\n

AUTOR(A): PAULO C\u00c9ZAR DA CUNHA J\u00daNIOR<\/h6>\n
\u00a0DATA DA DEFESA: 15\/09\/2023<\/h6>\n
\u00a0ORIENTADOR(A): ELISA HELENA DA ROCHA FERREIRA<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

DESENVOLVIMENTO DE FILME INDICADOR DE pH A PARTIR DE BATATA DOCE DE POLPA ROXA (Ipomoea batatas<\/em> (L.) Lam) PARA MONITORAMENTO DA QUALIDADE DE ALIMENTOS<\/span><\/p>\n

AUTOR(A): MARI\u00c1 TOLEDO DE CARVALHO SILVA<\/h6>\n
\u00a0DATA DA DEFESA: 15\/09\/2023<\/h6>\n
\u00a0ORIENTADOR(A): ELISA HELENA DA ROCHA FERREIRA<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

DESENVOLVIMENTO E CARACTERIZA\u00c7\u00c3O F\u00cdSICO-QU\u00cdMICA DE FARINHAS EXTRUDADAS DE ARROZ E SORGO COLORIDO COM CASCA DE UVA.<\/span><\/p>\n

AUTOR(A): LA\u00cdS MARTINS FONTOURA<\/h6>\n
\u00a0DATA DA DEFESA: 06\/07\/2023<\/h6>\n
\u00a0ORIENTADOR(A): JOS\u00c9 LUIS RAMIREZ ASCHERI<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

OBTEN\u00c7\u00c3O DE GOMA TARA MODIFICADA E SUA APLICA\u00c7\u00c3O EM COACERVA\u00c7\u00c3O COMPLEXA PARA CARREAMENTO DE CURCUMINA EM PRODUTOS ALIMENT\u00cdCIOS<\/span><\/p>\n

AUTOR(A): BARBARA DA SILVA SOARES<\/h6>\n
\u00a0DATA DA DEFESA: 04\/05\/2023<\/h6>\n
\u00a0ORIENTADOR(A): EDWIN ELARD GARCIA ROJAS<\/h6>\n

……………………………………………………………………………………………………………………………………………………………………….<\/p>\n

EXTRA\u00c7\u00c3O DE AMIDO, PROCESSAMENTO E CARACTERIZA\u00c7\u00c3O F\u00cdSICO-QU\u00cdMICA, NUTRICIONAL E ESTUDO DE ESTABILIDADE EM FARINHAS (INTEGRAIS, DECORTICADAS E GERMINADAS) CRUAS E PR\u00c9-COZIDAS POR EXTRUS\u00c3O DE MILHETO, DESTINADAS AO CONSUMO HUMANO<\/span><\/p>\n

AUTOR(A): THA\u00cdS BARBOSA DOS SANTOS<\/h6>\n
\u00a0DATA DA DEFESA: 27\/02\/2023<\/h6>\n
\u00a0ORIENTADOR(A): CARLOS WANDERLI PILER\u00a0 DE CARVALHO<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

2022<\/span><\/h1>\n

P\u00c3ES INTEGRAIS ISENTOS DE GL\u00daTEN PRODUZIDOS COM FARINHAS INTEGRAIS MULTICEREAIS PROCESSADAS POR EXTRUS\u00c3O TERMOPL\u00c1STICA.<\/span><\/p>\n

AUTOR(A): RA\u00daL COMETTANT RABANAL<\/h6>\n
\u00a0DATA DA DEFESA: 25\/11\/2022<\/h6>\n
\u00a0ORIENTADOR(A): CARLOS WANDERLI PILER\u00a0 DE CARVALHO<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………<\/p>\n

DESENVOLVIMENTO DE FILMES BIOPOLIM\u00c9RICOS ANTIMICROBIANOS \u00c0 BASE DE CASCA DE BANANA (Musa<\/em> SP.) COM POTENCIAL APLICA\u00c7\u00c3O COMO EMBALAGENS DE ALIMENTOS<\/span><\/p>\n

AUTOR(A): ANA S\u00cdLVIA BORONI DE OLIVEIRA<\/h6>\n
\u00a0DATA DA DEFESA: 25\/11\/2022<\/h6>\n
\u00a0ORIENTADOR(A): NATH\u00c1LIA RAMOS DE MELO<\/h6>\n

……………………………………………………………………………………………………………………………………………………………………..<\/p>\n

UTILIZA\u00c7\u00c3O DAS ERVAS AROM\u00c1TICAS SALSA (Petroselinum crispum<\/em> MILL.), MANJERIC\u00c3O (Ocimum basilicum<\/em> L.) E OR\u00c9GANO (Origanum vulgare<\/em> L.) COMO ANTIOXIDANTES NATURAIS EM OMELETES PREPARADAS POR DIFERENTES M\u00c9TODOS DE COC\u00c7\u00c3O.<\/span><\/p>\n

AUTOR(A): VANESSA SALES DE OLIVEIRA<\/h6>\n
\u00a0DATA DA DEFESA: 12\/08\/2022<\/h6>\n
\u00a0ORIENTADOR(A): TATIANA SALDANHA<\/h6>\n

……………………………………………………………………………………………………………………………………………………………………..<\/p>\n

OBTEN\u00c7\u00c3O DE PROTE\u00cdNAS E AMIDO DE AMARANTO E SUA APLICA\u00c7\u00c3O EM COACERVA\u00c7\u00c3O COMPLEXA PARA CARREAMENTO DE COMPOSTOS BIOATIVOS EM PRODUTOS ALIMENT\u00cdCIOS<\/span><\/p>\n

AUTOR(A): AUGUSTO BENE TOM\u00c9 CONSTANTINO<\/h6>\n
\u00a0DATA DA DEFESA: 28\/07\/2022<\/h6>\n
\u00a0ORIENTADOR(A): EDWIN ELARD GARCIA ROJAS<\/h6>\n

…………………………………………………………………………………………………………………………………………………………………….<\/p>\n

SEGURANC\u0327A MICROBIOLO\u0301GICA E PERCEPC\u0327A\u0303O DE RISCO PELO CONSUMIDOR DE SUCOS PROCESSADOS POR ALTA PRESSA\u0303O HIDROSTA\u0301TICA<\/span><\/p>\n

AUTOR(A): FABIOLA DOS SANTOS GOUVEA<\/h6>\n
\u00a0DATA DA DEFESA: 25\/01\/2022<\/h6>\n
\u00a0ORIENTADOR(A): AMAURI ROSENTHAL<\/h6>\n

…………………………………………………………………………………………………………………………………………………………………….<\/p>\n

2021<\/span><\/h1>\n
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PROCESSAMENTO DE ORANGE JUICE-MILK POR MICRO-ONDAS<\/span><\/p>\n

AUTOR(A): CAROLINA PINTO DE CARVALHO MARTINS<\/h6>\n
\u00a0DATA DA DEFESA: 22\/12\/2021<\/h6>\n
\u00a0ORIENTADOR(A): ADRIANO GOMES DA CRUZ<\/h6>\n

…………………………………………………………………………………………………………………………………………………………………….<\/p>\n

ASPECTOS TECNOL\u00d3GICOS E NUTRICIONAIS NO DESENVOLVIMENTO DE P\u00c3ES E MASSAS ALIMENT\u00cdCIAS INTEGRAIS DE MILHETO (Pennisetum glaucum<\/em> (L.) R.BR.) UTILIZANDO A TECNOLOGIA DE EXTRUS\u00c3O TERMOPL\u00c1STICA<\/span><\/p>\n

AUTOR(A): K\u00caNIA LET\u00cdCIA FERREIRA PESSANHA<\/h6>\n
\u00a0DATA DA DEFESA: 12\/11\/2021<\/h6>\n
\u00a0ORIENTADOR(A): CARLOS WANDERLEI PILER DE CARVALHO<\/h6>\n

…………………………………………………………………………………………………………………………………………………………………….<\/p>\n

OBTEN\u00c7\u00c3O DE CORANTE NATURAL A PARTIR DE FLORESDE FEIJ\u00c3O BORBOLETA (Clitoria ternatea<\/em>\u00a0L.) UTILIZANDO RESINASMACROPOROSAS DE ADSOR\u00c7\u00c3O E PROSPEC\u00c7\u00c3O TECNOL\u00d3GICA<\/span><\/p>\n

AUTOR(A): RENATA OLIVEIRA SANTOS<\/h6>\n
\u00a0DATA DA DEFESA: 04\/10\/2021<\/h6>\n
\u00a0ORIENTADOR(A): MARIA IVONE MARTINS JANCINTHO BARBOSA<\/h6>\n

…………………………………………………………………………………………………………………………………………………………………….<\/p>\n

EFEITO DOS PAR\u00c2METROS DE EXTRUS\u00c3O TERMOPL\u00c1STICA NA MICROESTRUTURA E PROPRIEDADES F\u00cdSICAS DO GRITS DE MILHO<\/span><\/p>\n

AUTOR(A): JOS\u00c9 ARTURO ROMERO RODR\u00cdGUEZ<\/h6>\n
\u00a0DATA DA DEFESA: 26\/08\/2021<\/h6>\n
\u00a0ORIENTADOR(A): JOS\u00c9 LUIS RAMIREZ ASCHERI<\/h6>\n

……………………………………………………………………………………………………………………………………………………………………<\/p>\n

CARACTERIZA\u00c7\u00c3O DE BIOMASSA DE BANANA VERDE E AVALIA\u00c7\u00c3O DO SEU EFEITO COMO SUBSTITUTO PARCIAL E TOTAL DE PELE DE FRANGO EM MORTADELA DE FRANGO<\/p>\n

AUTOR(A): BRUNA EDMYGDIO AURIEMA<\/h6>\n
\u00a0DATA DA DEFESA: 23\/08\/2021<\/h6>\n
\u00a0ORIENTADOR(A): SIMONE PEREIRA MATHIAS<\/h6>\n

……………………………………………………………………………………………………………………………………………………………………<\/p>\n

PIGMENTOS NATURAIS EM DIFERENTES VARIEDADES DE BATATAS-DOCES<\/span><\/p>\n

AUTOR(A): MONALISA SANTANA COELHO<\/h6>\n
\u00a0DATA DA DEFESA: 25\/06\/2021<\/h6>\n
\u00a0ORIENTADOR(A): RONOEL LUIZ DE OLIVEIRA GODOY<\/h6>\n

………………………………………………………………………………………………………………………………………………………………….<\/p>\n

APLICA\u00c7\u00c3O DE ALTA PRESS\u00c3O HIDROST\u00c1TICA PARA MELHORIA DO PROCESSO DE\u00a0HIDR\u00d3LISE DAS PROTE\u00cdNAS DO SORO DE LEITE UTILIZANDO DIFERENTES PROTEASES<\/span><\/p>\n

AUTOR(A): ANA PAULA MIGUEL LANDIM<\/h6>\n
\u00a0DATA DA DEFESA: 24\/05\/2021<\/h6>\n
\u00a0ORIENTADOR(A): AMAURI ROSENTHAL<\/h6>\n

…………………………………………………………………………………………………………………………………………………………………<\/p>\n

ESTUDO DAS PROPRIEDADES QU\u00cdMICAS, FUNCIONAIS, REOL\u00d3GICAS E ENZIM\u00c1TICAS DE FARINHA INTEGRAL DE ARROZ VERMELHO ADICIONADA A MASSA ALIMENT\u00cdCIA MISTA TIPO FUSSILI<\/p>\n

AUTOR(A): ANDR\u00c9A DOS ANJOS SILVA<\/h6>\n
\u00a0DATA DA DEFESA: 14\/04\/2021<\/h6>\n
\u00a0ORIENTADOR(A): MARIA IVONE MARTINS JACINTHO BARBOSA<\/h6>\n

…………………………………………………………………………………………………………………………………………………………………<\/p>\n

ENCAPSULA\u00c7\u00c3O DE VITAMINA D3 POR COACERVA\u00c7\u00c3O COMPLEXA UTILIZANDO CARBOXIMETIL GOMA TARA (Caesalpinia spinosa<\/em>) E DIFERENTES PROTE\u00cdNAS<\/span><\/p>\n

AUTOR(A): MONIQUE BARRETO SANTOS<\/h6>\n
\u00a0DATA DA DEFESA: 04\/03\/2021<\/h6>\n
\u00a0ORIENTADOR(A): EDWIN ELARD GARCIA ROJAS<\/h6>\n

……………………………………………………………………………………………………………………………………………………………….<\/p>\n

ADI\u00c7\u00c3O DE PSYLLIUM (Plantago ovata <\/em>FORSK) EM POLPA CONGELADA DE BANANA PRATA: DESENVOLVIMENTO E CARACTERIZA\u00c7\u00c3O<\/span><\/p>\n

AUTOR(A): ELISANGELA APARECIDA NAZ\u00c1RIO FRANCO<\/h6>\n
\u00a0DATA DA DEFESA: 27\/01\/2021<\/h6>\n
\u00a0ORIENTADOR(A): NATH\u00c1LIA RAMOS DE MELO<\/h6>\n
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2020<\/h1>\n
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Conserva\u00e7\u00e3o de Queijo Coalho por Combina\u00e7\u00e3o de Alta Press\u00e3o Hidrost\u00e1tica e Embalagem Ativa Antimicrobiana<\/a><\/h6>\n
\n
\n
\u00a0AUTOR(A):SHEYLA MOREIRA GONCALVES<\/h6>\n
\u00a0DATA DA DEFESA: 17\/09\/2020<\/h6>\n
\u00a0ORIENTADOR(A): AMAURI ROSENTHAL<\/h6>\n
<\/div>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

Elabora\u00e7\u00e3o e caracteriza\u00e7\u00e3o f\u00edsico-qu\u00edmica e sensorial de achocolatado em p\u00f3 formulado com farinha extrudada de sorgo integral<\/a><\/h5>\n
\n
\u00a0AUTOR(A): CRISTIANY OLIVEIRA BERNARDO<\/h6>\n
\u00a0DATA DA DEFESA: 17\/07\/2020<\/h6>\n
\u00a0ORIENTADOR(A):JOSE LUIS RAMIREZ ASCHERI<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

ASPECTOS SENSORIAIS, NUTRICIONAIS E TECNOL\u00d3GICOS DO DESENVOLVIMENTO DE SUCO MISTO TROPICAL PRESSURIZADO<\/a><\/h5>\n
\n
\u00a0AUTOR(A):INAYARA BEATRIZ ARAUJO MARTINS<\/h6>\n
\u00a0DATA DA DEFESA: 30\/06\/2020<\/h6>\n
\u00a0ORIENTADOR(A): ROSIRES DELIZA<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

SECAGEM POR ATOMIZA\u00c7\u00c3O DA POLPA DE JU\u00c7ARA PARA OBTEN\u00c7\u00c3O DE PRODUTOS POTENCIALMENTE FUNCIONAIS (2)<\/a><\/h5>\n
\n
\u00a0AUTOR(A):DANIELLE CUNHA DE SOUZA PEREIRA<\/h6>\n
\u00a0DATA DA DEFESA: 04\/03\/2020<\/h6>\n
\u00a0ORIENTADOR(A): LOURDES MARIA CORREA CABRAL<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

2019<\/h1>\n

DESENVOLVIMENTO DE EXTRUDADOS EXPANDIDOS \u00c0 BASE DE CEREAIS INTEGRAIS<\/a><\/h5>\n
\n
\u00a0AUTOR(A): JHONY WILLIAN VARGAS SOLORZANO<\/h6>\n
\u00a0DATA DA DEFESA: 18\/12\/2019<\/h6>\n
\u00a0ORIENTADOR(A): JOSE LUIS RAMIREZ ASCHERI<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

Desenvolvimento de Produto Tipo Hamb\u00farguer de Frango Adicionado de Linha\u00e7a Dourada<\/a><\/h5>\n
\n
\u00a0AUTOR(A):ELAINE SOUZA COCARO<\/h6>\n
\u00a0DATA DA DEFESA:29\/10\/2019<\/h6>\n
\u00a0ORIENTADOR(A): ROSIRES DELIZA<\/h6>\n
<\/div>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

Encapsula\u00e7\u00e3o do \u00f3leo essencial de pimenta preta (Piper nigrum<\/em> L.) por coacerva\u00e7\u00e3o complexa, utilizando prote\u00ednas e alginato de s\u00f3dio como materiais de parede<\/a><\/h5>\n
\n
\u00a0AUTOR(A):LIVIA PINTO HECKERT BASTOS<\/h6>\n
\u00a0DATA DA DEFESA: 10\/09\/2019<\/h6>\n
\u00a0ORIENTADOR(A):EDWIN ELARD GARCIA ROJAS<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

Formula\u00e7\u00e3o e avalia\u00e7\u00e3o f\u00edsico-qu\u00edmica e tecnol\u00f3gica de ra\u00e7\u00f5es extrudadas para peixes<\/a><\/h5>\n
\n
\u00a0AUTOR(A):ARTURO MELENDEZ AREVALO<\/h6>\n
\u00a0DATA DA DEFESA: 07\/06\/2019<\/h6>\n
\u00a0ORIENTADOR(A): JOSE LUIS RAMIREZ ASCHERI<\/h6>\n
<\/div>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

Obten\u00e7\u00e3o de um extrato concentrado a partir da casca de uva cv. Alicante Bouschet (Vitis vinifera L.): caracteriza\u00e7\u00e3o qu\u00edmica, bioacessibilidade e aplica\u00e7\u00e3o como corante<\/a><\/h5>\n
\n
\u00a0AUTOR(A):YINETH RUIZ GARCIA<\/h6>\n
\u00a0DATA DA DEFESA: 10\/05\/2019<\/h6>\n
\u00a0ORIENTADOR(A): LOURDES MARIA CORREA CABRAL<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

COMPOSI\u00c7\u00c3O QU\u00cdMICA, PROPRIEDADES ANTIOXIDANTE E ANTI-HIPERGLIC\u00caMICA DE FOLHAS FRESCAS E DESIDRATADAS DE TR\u00caS ACESSOS DE LIPPIA ALBA<\/a><\/h5>\n
\n
\u00a0AUTOR(A):MARIA ISABEL SOUZA DE OLIVEIRA DUARTE<\/h6>\n
\u00a0DATA DA DEFESA: 16\/04\/2019<\/h6>\n
\u00a0ORIENTADOR(A): MARIA IVONE MARTINS JACINTHO BARBOSA<\/h6>\n
<\/div>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

EFEITO PROTETOR DA SALSA (Petroselinum crispum) (Mill.) Nym. E CEBOLINHA (Allium schoenoprasum L) COMO ANTIOXIDANTES NATURAIS SOBRE A OXIDA\u00c7\u00c3O LIP\u00cdDICA EM SARDINHAS PREPARADAS TERMICAMENTE<\/a><\/h5>\n
\n
\u00a0AUTOR(A):FERNANDA SILVA FERREIRA<\/h6>\n
\u00a0DATA DA DEFESA: 15\/04\/2019<\/h6>\n
\u00a0ORIENTADOR(A): TATIANA SALDANHA<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

Estrat\u00e9gias para redu\u00e7\u00e3o de a\u00e7\u00facar de alimentos industrializados destinados ao p\u00fablico infantil<\/a><\/h5>\n
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\u00a0AUTOR(A): MAYARA FREITAS LIMA<\/h6>\n
\u00a0DATA DA DEFESA: 19\/03\/2019<\/h6>\n
\u00a0ORIENTADOR(A): ROSIRES DELIZA<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

Aplica\u00e7\u00e3o de Alta Press\u00e3o Hidrost\u00e1tica no processamento de vieiras \u201cNodipecten nodosus\u201d (Linnaeus, 1758)<\/a><\/h5>\n
\n
\u00a0AUTOR(A): ROSIANE COSTA BONFIM<\/h6>\n
\u00a0DATA DA DEFESA: 26\/02\/2019<\/h6>\n
\u00a0ORIENTADOR(A): AMAURI ROSENTHAL<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

Efeitos de diferentes processamentos sobre a qualidade nutricional e funcional de gr\u00e3os de milheto (Pennisetum glaucum (L.) R. Br.)<\/a><\/h5>\n
\n
\u00a0AUTOR(A):AMANDA MATTOS DIAS MARTINS<\/h6>\n
\u00a0DATA DA DEFESA: 21\/02\/2019<\/h6>\n
\u00a0ORIENTADOR(A): CARLOS WANDERLEI PILER DE CARVALHO<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

2018<\/h1>\n
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EFEITO DA PASTEURIZA\u00c7\u00c3O POR AQUECIMENTO \u00d4HMICO NAS CARACTER\u00cdSTICAS QU\u00cdMICAS, F\u00cdSICAS E REOL\u00d3GICAS EM BEBIDA L\u00c1CTEA DE ACEROLA<\/a><\/h5>\n
\n
\u00a0AUTOR(A):LEANDRO PEREIRA CAPPATO<\/h6>\n
\u00a0DATA DA DEFESA: 05\/11\/2018<\/h6>\n
\u00a0ORIENTADOR(A): ADRIANO GOMES DA CRUZ<\/h6>\n
<\/div>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

Elabora\u00e7\u00e3o e caracteriza\u00e7\u00e3o f\u00edsico-qu\u00edmica e sensorial de cereal matinal de sorgo por extrus\u00e3o<\/a><\/h5>\n
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\u00a0AUTOR(A):DAVY WILLIAM HIDALGO CHAVEZ<\/h6>\n
\u00a0DATA DA DEFESA: 26\/07\/2018<\/h6>\n
\u00a0ORIENTADOR(A): JOSE LUIS RAMIREZ ASCHERI<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

Extra\u00e7\u00e3o, purifica\u00e7\u00e3o e aplica\u00e7\u00e3o de compostos fen\u00f3licos a partir de folhas de oler\u00edcolas org\u00e2nicas utilizando resinas macroporosas de adsor\u00e7\u00e3o<\/a><\/h5>\n
\n
\u00a0AUTOR(A):NATHALIA DA ROCHA RODRIGUES<\/h6>\n
\u00a0DATA DA DEFESA: 27\/03\/2018<\/h6>\n
\u00a0ORIENTADOR(A): MARIA IVONE MARTINS JACINTHO BARBOSA<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

Efeito da Pasteuriza\u00e7\u00e3o Sobre Prote\u00ednas Bioativas do Leite Humano e Identifica\u00e7\u00e3o de Lactobacilos de Origem Humana: Caracteriza\u00e7\u00e3o da Atividade Probi\u00f3tica in vitro<\/a><\/h5>\n
\n
\u00a0AUTOR(A):ANDRE FIORAVANTE GUERRA<\/h6>\n
\u00a0DATA DA DEFESA: 31\/01\/2018<\/h6>\n
\u00a0ORIENTADOR(A): ROSA HELENA LUCHESE<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

AVALIA\u00c7\u00c3O DA ALTA PRESS\u00c3O HIDROST\u00c1TICA SOBRE A QUALIDADE DE FIL\u00c9 DE SARDINHA BRASILEIRA<\/a><\/h5>\n
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\u00a0AUTOR(A):FABIANO ALVES DE OLIVEIRA<\/h6>\n
\u00a0DATA DA DEFESA: 16\/01\/2018<\/h6>\n
\u00a0ORIENTADOR(A): AMAURI ROSENTHAL<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

2017<\/h1>\n

Controle de Campylobacter sp.em Frangos de Corte pelo Uso de Probi\u00f3ticos e Simbi\u00f3ticos como Alternativa aos Antibi\u00f3ticos<\/a><\/h5>\n
\n
\u00a0AUTOR(A): GABRIELA VIANA DA SILVA<\/h6>\n
\u00a0DATA DA DEFESA: 12\/12\/2017<\/h6>\n
\u00a0ORIENTADOR(A): ROSA HELENA LUCHESE<\/h6>\n
<\/div>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

Caracteriza\u00e7\u00e3o Sensorial de Bebidas de Caf\u00e9 Utilizando T\u00e9cnicas Sensoriais Baseadas na Percep\u00e7\u00e3o do Consumidor: Uma Compara\u00e7\u00e3o com An\u00e1lise Descritiva Cl\u00e1ssica<\/a><\/h5>\n
\n
\u00a0AUTOR(A):MARCELA DE ALCANTARA<\/h6>\n
\u00a0DATA DA DEFESA: 06\/12\/2017<\/h6>\n
\u00a0ORIENTADOR(A):DANIELA DE GRANDI CASTRO FREITAS DE SA<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

SECAGEM DE IOGURTE POR ATOMIZA\u00c7\u00c3O OU LIOFILIZA\u00c7\u00c3O: EFEITOS SOBRE A VIABILIDADE MICROBIANA E CARACTER\u00cdSTICAS F\u00cdSICAS, QU\u00cdMICAS E SENSORIAIS<\/a><\/h5>\n
\n
\u00a0AUTOR(A):GEANDERSON DOS SANTOS<\/h6>\n
\u00a0DATA DA DEFESA: 24\/08\/2017<\/h6>\n
\u00a0ORIENTADOR(A): AMAURI ROSENTHAL<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

PROPRIEDADES F\u00cdSICO-QU\u00cdMICAS, NUTRICIONAIS E FUNCIONAIS DE FARINHAS DE OLER\u00cdCOLAS E SEU POTENCIAL DE APLICA\u00c7\u00c3O NO DESENVOLVIMENTO DE FISH BURGUERS<\/a><\/h5>\n
\n
\u00a0AUTOR(A):ELGA BATISTA DA SILVA<\/h6>\n
\u00a0DATA DA DEFESA: 14\/08\/2017<\/h6>\n
\u00a0ORIENTADOR(A): MARIA IVONE MARTINS JACINTHO BARBOSA<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

WHEY DRINK DE UVA PROCESSADO POR DIOXIDO DE CARBONO SUPERCR\u00cdTICO: PAR\u00c2METROS DE QUALIDADE E SENSORIAIS<\/a><\/h5>\n
\n
\u00a0AUTOR(A):GABRIELA VIEIRA DO AMARAL<\/h6>\n
\u00a0DATA DA DEFESA: 17\/07\/2017<\/h6>\n
\u00a0ORIENTADOR(A): ADRIANO GOMES DA CRUZ<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n

ELABORA\u00c7\u00c3O DE REQUEIJ\u00c3O CREMOSO ADICIONADO DE XILOOLIGOSSACAR\u00cdDEO, REDUZIDO DE GORDURA E DE S\u00d3DIO<\/a><\/h5>\n
\n
\u00a0AUTOR(A):LUANA LIMOEIRO FERRAO<\/h6>\n
\u00a0DATA DA DEFESA: 22\/05\/2017<\/h6>\n
\u00a0ORIENTADOR(A): ADRIANO GOMES DA CRUZ<\/h6>\n

………………………………………………………………………………………………………………………………………………………………………..<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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