https://repositorio.ifgoiano.edu.br/handle/prefix/267 2026-03-15T08:47:48Z 2026-03-15T08:47:48Z Oliveira, Liliam da Silva Lima https://repositorio.ifgoiano.edu.br/handle/prefix/5380 2025-08-26T20:48:08Z 2025-03-13T00:00:00Z

Título: EFEITO DO REVESTIMENTO COMESTÍVEL À BASE DE FÉCULA DE MANDIOCA NAS PROPRIEDADES FÍSICO-QUÍMICAS DE DOVYALIS (Dovyalis abyssinica) DURANTE O ARMAZENAMENTO Autor(es): Oliveira, Liliam da Silva Lima Primeiro Orientador: Martins, Wiaslan Figueiredo Primeiro Membro da Banca: Pinto, Ellen Godinho Segundo Membro da Banca: Fernandes, Ana Paula Stort Abstract: The present study evaluated the effect of an edible coating based on cassava starch on the physicochemical properties of Dovyalis abyssinica fruits during storage at room temperature (25 ± 2 °C). The starch (3%) was combined with colorless gelatin (2%) to form a solution, which was applied to the fruits by immersion. The analyzed parameters included titratable acidity, pH, soluble solids (°Brix), and vitamin C, monitored at different intervals (days 0, 2, 4, and 6). The coated fruits exhibited greater stability throughout the storage period. The titratable acidity of the coated fruits remained close to the initial value, whereas the uncoated samples showed a decrease. The soluble solids content was preserved in the coated fruits, in contrast to more pronounced declines in the control samples. Similarly, vitamin C retention was higher in the coated fruits, highlighting the protective effect against oxidation. The results demonstrate that the edible coating delayed the loss of physicochemical quality, standing out as a sustainable and low-cost technology for preserving exotic fruits. This approach offers potential for extending the shelf life of horticultural products, making it relevant for both industry and small producers. Future studies may explore different formulations and storage conditions to enhance the coating’s effectiveness. Editor: Instituto Federal Goiano Tipo: Trabalho de Conclusão de Curso

2025-03-13T00:00:00Z Lima, Mariana da Silva de https://repositorio.ifgoiano.edu.br/handle/prefix/5261 2025-03-18T21:14:14Z 2025-03-07T00:00:00Z

Título: CONSIDERAÇÕES SOBRE A PRODUÇÃO DE LEITE NO BRASIL: REVISÃO DA LITERATURA Autor(es): Lima, Mariana da Silva de Primeiro Orientador: Moreno, Victor Jose Primeiro Membro da Banca: Máximo, Leandro Nerito Candido Segundo Membro da Banca: Costa, Maxwell Severo da Abstract: The milk market is a continually promising area, since consumption, even in smaller quantities, will always occur. With the aim of learning more about the area, providing students or those interested in working professionally in this field, this work presents a qualitative bibliographic review on milk production from a historical perspective. To this end, it was based on research published by renowned institutions in the country, with emphasis on Embrapa and FAO. Works by Guimarães and Siqueira (2024), Rocha, Carvalho and Lordão (2024), among others listed in the work were used to prepare the essay. The results have indicated forecasts of an increase in sales revenue above the inflation of the period for pasteurized milk, yogurt, butter and other derivatives in the years following 2024. Also highlighted in all works is the need to continue investing more heavily in technological innovation, aiming to guarantee production, as advocated by Lana, Bernardo and Vasconcelos Editor: Instituto Federal Goiano Tipo: Trabalho de Conclusão de Curso

2025-03-07T00:00:00Z Gomides, Ana Claúdia https://repositorio.ifgoiano.edu.br/handle/prefix/5203 2025-03-13T20:12:32Z 2025-02-28T00:00:00Z

Título: IMPACTO DA NOVA LEGISLAÇÃO SOBRE A ROTULAGEM DE ALIMENTOS Autor(es): Gomides, Ana Claúdia Primeiro Orientador: Máximo, Leandro Abstract: Symbols and labels play an extremely important role for consumers and the industry. The inclusion of information on the label that the industry will prepare directly impacts the end consumer. The consumer will be guided and informed. Ingredient claims can communicate and inform authenticity. The claims we see have been increasing in prominence in recent years, and newer is the inclusion of more categories and nutritional information. With the aim of assisting and improving consumer understanding, this facilitates the understanding of nutritional information and the elements present on the label. This way, with more opinions and communication, they will be able to help you choose your food consciously and, thus, you will also have greater control over your diet. New regulations always aim to make it clearer to the consumer in the simplest possible way and with emphasis on drawing more user attention to a specific item. Editor: Instituto Federal Goiano Tipo: Trabalho de Conclusão de Curso

2025-02-28T00:00:00Z Ferreira, Dhiuliane https://repositorio.ifgoiano.edu.br/handle/prefix/5155 2025-02-25T13:20:51Z 2024-12-13T00:00:00Z

Título: O USO DA INTELIGÊNCIA ARTIFICIAL NA DETECÇÃO DE FRAUDES EM ALIMENTOS: UMA REVISÃO DE LITERATURA Autor(es): Ferreira, Dhiuliane Primeiro Orientador: Carvalho, Vania Abstract: This literature review focuses on the application of Artificial Intelligence (AI) in food fraud detection. AI uses advanced machine learning algorithms to analyze large volumes of data in real time, identifying suspicious patterns that may indicate food adulteration, labeling fraud, or other fraudulent practices. This technology not only strengthens supply chain surveillance protocols but also acts as a barrier to protect public health and preserve market integrity. In addition to detecting irregularities, AI employs predictive analytics to anticipate potential fraud, allowing for the implementation of proactive preventive measures. However, challenges such as data quality and the need for appropriate regulations are critical considerations that need to be addressed to maximize the benefits of AI in the food industry. As technology advances, new innovations in AI are expected to expand its capabilities in food safety, ushering in an era of transparency and safety in food production and distribution globally. Editor: Instituto Federal Goiano Tipo: Trabalho de Conclusão de Curso

2024-12-13T00:00:00Z