{"id":781,"date":"2017-10-26T11:33:00","date_gmt":"2017-10-26T13:33:00","guid":{"rendered":"https:\/\/www.ufpb.br\/inova\/?post_type=patente&#038;p=781"},"modified":"2025-09-05T11:36:13","modified_gmt":"2025-09-05T14:36:13","slug":"processo-de-elaboracao-de-iogurte-grego-caprino-simbiotico-adicionado-de-geleia-de-kiwi-actinidia-deliciosa-e-maca-verde-pirus-malus-l","status":"publish","type":"patente","link":"https:\/\/www.ufpb.br\/inova\/patente\/processo-de-elaboracao-de-iogurte-grego-caprino-simbiotico-adicionado-de-geleia-de-kiwi-actinidia-deliciosa-e-maca-verde-pirus-malus-l\/","title":{"rendered":"Processo de elabora\u00e7\u00e3o de iogurte grego caprino simbi\u00f3tico adicionado de geleia de kiwi (actinidia deliciosa) e ma\u00e7\u00e3 verde (pirus malus, l.)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">A tecnologia refere-se ao processamento de elabora\u00e7\u00e3o de iogurte grego caprino simbi\u00f3tico adicionado de geleia de kiwi (Actinidia deliciosa) e ma\u00e7\u00e3 verde (Pirus malus, L.) que resulta em um produto com alto valor nutricional e caracter\u00edsticas organol\u00e9pticas diferenciadas, a exemplo da textura, conferida pelo per\u00edodo de dessoramento, al\u00e9m de sabor dos frutos de kiwi e ma\u00e7\u00e3 verde. Um aspecto importante em rela\u00e7\u00e3o \u00e0 elabora\u00e7\u00e3o do produto \u00e9 a substitui\u00e7\u00e3o do leite bovino pelo leite caprino, caracterizado por possuir alto valor nutricional, prote\u00ednas de alta digestibilidade, al\u00e9m de outros componentes como gorduras e vitaminas.<\/p>\n\n\n\n<details class=\"wp-block-details is-layout-flow wp-block-details-is-layout-flow\" open><summary>Modalidade:<\/summary>\n<p class=\"wp-block-paragraph\">Patente de inven\u00e7\u00e3o<\/p>\n<\/details>\n\n\n\n<details class=\"wp-block-details is-layout-flow wp-block-details-is-layout-flow\" open><summary>Dep\u00f3sito:<\/summary>\n<p class=\"wp-block-paragraph\">26\/10\/2017<\/p>\n<\/details>\n\n\n\n<details class=\"wp-block-details is-layout-flow wp-block-details-is-layout-flow\" open><summary>Carta-patente:<\/summary>\n<p class=\"wp-block-paragraph\">11\/04\/2023<\/p>\n<\/details>\n\n\n\n<details class=\"wp-block-details is-layout-flow wp-block-details-is-layout-flow\" open><summary>Transfer\u00eancia tecnol\u00f3gica:<\/summary>\n<p class=\"wp-block-paragraph\">inova@reitoria.ufpb.br<\/p>\n\n\n\n<details class=\"wp-block-details is-layout-flow wp-block-details-is-layout-flow\" open><summary>Not\u00edcia relacionada:<\/summary>\n<p class=\"wp-block-paragraph\"><\/p>\n<\/details>\n<\/details>\n","protected":false},"excerpt":{"rendered":"<p>A tecnologia refere-se ao processamento de elabora\u00e7\u00e3o de iogurte grego caprino simbi\u00f3tico adicionado de geleia [&hellip;]<\/p>\n","protected":false},"featured_media":725,"template":"","meta":{"footnotes":""},"patente_type":[15,16],"class_list":["post-781","patente","type-patente","status-publish","has-post-thumbnail","hentry","patente_type-agronegocio","patente_type-alimentos-bebidas"],"_links":{"self":[{"href":"https:\/\/www.ufpb.br\/inova\/wp-json\/wp\/v2\/patente\/781","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ufpb.br\/inova\/wp-json\/wp\/v2\/patente"}],"about":[{"href":"https:\/\/www.ufpb.br\/inova\/wp-json\/wp\/v2\/types\/patente"}],"version-history":[{"count":1,"href":"https:\/\/www.ufpb.br\/inova\/wp-json\/wp\/v2\/patente\/781\/revisions"}],"predecessor-version":[{"id":782,"href":"https:\/\/www.ufpb.br\/inova\/wp-json\/wp\/v2\/patente\/781\/revisions\/782"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ufpb.br\/inova\/wp-json\/wp\/v2\/media\/725"}],"wp:attachment":[{"href":"https:\/\/www.ufpb.br\/inova\/wp-json\/wp\/v2\/media?parent=781"}],"wp:term":[{"taxonomy":"patente_type","embeddable":true,"href":"https:\/\/www.ufpb.br\/inova\/wp-json\/wp\/v2\/patente_type?post=781"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}