http://repositorio.ufc.br/handle/riufc/22117 2026-04-06T21:29:52Z http://repositorio.ufc.br/handle/riufc/67710 Título: O que é comida típica?: uma análise sobre o conceito Autor(es): Souza, Gabriel Simões e Abstract: What is “typical” food? This is a very important debate, both within gastronomy and in anthropology, cultural history, sociology. When researching on the topic, the most common answer is a list of preparations. By poring over the concept, trying to find it, we can relate typical food to the eating habits of a people or the origin of its ingredients, climate, geography. The aim of this article is to try, through bibliographic analysis and data observation, to propose an elementary concept of “typical” food. Typical food, as a concept, is beyond current group eating habits, the geographical origins of its ingredients, techniques or influences, as common sense usually proposes. We discovered in our analysis that it is contextual, and that the set of socio-cultural and historical elements are its true determinants. Tipo: TCC 2022-01-01T00:00:00Z http://repositorio.ufc.br/handle/riufc/64369 Título: Desenvolvimento e análise sensorial de cremes de manga com o uso dos hidrocoloides Agar e goma gelana Autor(es): Corrêa, Libia Amaral Abstract: Currently, there is a search for healthy foods such as fruits and vegetables, depending on prevention of chronic diseases, among other reasons. These foods have perishability. To increase its utilization and reduce its post-harvest losses, an option is the production of structured. The fruit structures are the result of the fruits and texturizing agents (hydrocolloids), which allow to maintain the characteristics nutritional requirements close to those of in natura fruit. The objective of this research was to develop and evaluate sensorially mango creams using the gellan gum hydrocolloids and agar-agar acceptable. Sensorial analyzes and physical-chemical characterization were performed, in addition to the CATA- Check-all-that apply test. The results were evaluated by means and multivariate tests, as principal components analysis. Were elaborated mango creams with 11 ° Brix, being: a) mango pulp: water 1: 0 and 0,05% of gellan gum, b) mango pulp: water 1: 1 and 0.05% gellan gum, c) mango pulp: water 1: 0 and 0.1% agar. Gellan gum and agar are of the Sosa brand. All parameters evaluated in the fruit creams showed an acceptability index between 59.7 and 85.5%, considering that the parameter is 70% to be considered accepted. The intention to consume reached averages close to 3.0 (I will eat occasionally). There was greater acceptance in the formulations with gellan gum and without addition of water. Formulations without added water preserved the flavor of fruits and their coloring intensities, being positive points presented by the tasters. The formulations with gellan gum had higher texture notes. There were few physicochemical characteristics of pH, soluble solids and acidity. smaller values ​​were observed for staining in samples with added water. Tipo: TCC 2018-01-01T00:00:00Z http://repositorio.ufc.br/handle/riufc/56805 Título: O fenômeno turnover em serviços de alimentação: desafios e prospecções na gestão eficiente de recursos humanos Autor(es): Batista, Débora Ramos Abstract: The fierce competitiveness of the current scenario, together with the modernization of the labour market, it an environment with increasingly smaller spaces for “slips” and “errors”. Understanding the possible causes and the phenomena that can compromise the efficiency of corporations is essential for maintenance of these on the market. In this context, among the main challenges encountered by managers, we can cite the turnover rate of staff, or turnover. The present research, with a qualitative focus and bibliographic support, had as its general objective to comment on the main challenges and prospections of efficient management of human resources related to the turnover phenomenon in food services, raising aspects relevant to the areas of Gastronomy, People Management and the Work Organization. It was found that the main reasons for the increase turnover rates are linked to management processes, as well as issues of job security and environmental quality, salary issues and the lack of prospecting for professional growth. Subsidiarily, this investigation involves an analysis of objective and subjective factors that lead to turnover, resulting in the lack of a strategic management of human resources and an organizational planning that considers it in the management of its results. Tipo: TCC 2019-01-01T00:00:00Z http://repositorio.ufc.br/handle/riufc/54363 Título: Corantes artificiais x corantes naturais: uma visão gastronômica Autor(es): Sampaio, Asaf Hanâni Taveira Tipo: TCC 2019-01-01T00:00:00Z