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Qualidade da carne ovina: bagaço de uva e óleo de linhaça na dieta de terminação
(Universidade Federal de Santa Maria, 2018-02-26)
The objective of this study was to evaluate the grape marc diet and linseed oil in the sheep finishing diet on animal performance, carcass characteristics and meat quality. Thirty - two sheep Texel with a mean weight of ...
Estudo da adição de diferentes prebióticos em micropartículas simbióticas contendo Lactobacillus acidophilus LA-5 obtidas por gelificação iônica interna
(Universidade Federal de Santa Maria, 2018-02-23)
Probiotics have been given increasing focus in the area of foods, since they can beneficially affect one or more target functions in the body when administered in adequate amounts. However, the viability of these cultures ...
Microencapsulação de Bifidobacterium lactis e Lactobacillus acidophilus por coacervação complexa: estudo da produção, caracterização e viabilidade
(Universidade Federal de Santa Maria, 2016-02-26)
Probiotic cultures have been used in food because of its beneficial effects on human health. However, the viability of the probiotic bacteria in food is often low because these microorganisms do not survive during storage ...
Salmonella e outras enterobactérias nas etapas de pós-colheita e beneficiamento do amendoim
(Universidade Federal de Santa Maria, 2015-08-13)
In recent years, peanut has been considered a potential product for Salmonella infection. due to numerous reported outbreaks involving peanut products to the base, however, there is still little information available in ...
Desenvolvimento e caracterização de cerveja artesanal com adição de cacau
(Universidade Federal de Santa Maria, 2017-02-21)
The marked demand for differentiated beers has stimulated the search for new raw materials containing bioactive compounds, as well as to enhance sensory characteristics such as taste. A wide range of possible compounds can ...
Bagaço de uva: aproveitamento, avaliação e aplicação em pré-mistura para bolo
(Universidade Federal de Santa Maria, 2018-08-30)
The grape is the second fruit more produced in the world, and when destined to the
industry ends up generating considerable volumes of waste. The grape marc still
concentrate a large proportion of bioactive compounds and ...
Capacidade antioxidante e antimicrobiana in vitro de extratos de flores comestíveis obtidos pelo método convencional e ultrassom
(Universidade Federal de Santa Maria, 2017-12-20)
The objective of this work was to investigate the influence of different methods of extraction (conventional and ultrasound) on the yield and contents of petal extracts of cultivated edible flowers (rose, sunflower and ...
Emprego de ultrassom no cozimento de produto cárneo emulsionado
(Universidade Federal de Santa Maria, 2017-09-05)
The food industry is challenged to serve the market with safe, high quality, nutritious and healthy products. The focus of the research is to minimize costs, production time, improve sensory and nutritional characteristics ...
Poder estatístico, tamanho amostral e variação em estudos com ácidos graxos na carne ovina
(Universidade Federal de Santa Maria, 2018-03-23)
There is a growing increase of sheep research to improve the quality of sheep meat, and, through different search diets to improve the functional fatty acids profile, with improved properties in consumer health. Currently ...
Melhoria nas características sensoriais de pão isento de glúten a partir da fermentação natural
(Universidade Federal de Santa Maria, 2018-03-28)
Due to the increase in the diagnosis of celiac disease and other disorders caused by gluten, as well as people who follow an alternative diet, consumption and the search for gluten-free bread products have increased, ...