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Pasteurização de salsichas com ultrassom e micro-ondas
(Universidade Federal de Santa Maria, 2012-04-12)
This study aimed to develop new methods for pasteurization of sausages with the use of ultrasound and microwaves in order to reduce the bacterial load with more energy efficient and low impact on the characteristics of the ...
Análise da viscosidade e sua correlação com os constituintes dos vinhos finos da região da Campanha
(Universidade Federal de Santa Maria, 2013-08-30)
Rio Grande do Sul is the largest producer in Brazil, it produced about 90% of the wine national in 2011. Among the wine sector of the state, Region of Campanha has been standing out in the production of fine wines. The ...
Desenvolvimento e validação de metodologia analítica para a determinação de micotoxinas em vinhos
(Universidade Federal de Santa Maria, 2013-08-05)
Mycotoxins are secondary metabolites produced by filamentous fungi that occur naturally in foods. The mycotoxins most commonly found in fruits and their processed products are alternariol (AOH), alternariol monometyl ether ...
Estudo do potencial bioativo da fração clorofilada da biomassa de Phormidium autumnale
(Universidade Federal de Santa Maria, 2016-03-07)
Microalgae are recognized sources of metabolites with high added value, largely by biological activity of these compounds. Several species of cyanobacteria produce secondary metabolites with bioactive character due to its ...
Qualidade da carne de frangos de corte submetidos a diferentes níveis de bagaço de uva na dieta
(Universidade Federal de Santa Maria, 2019-02-28)
The food industry generates a considerable amount of waste. These foods are a source of
bioactive compounds, which is their reuse in interesting animal feed. In addition, the low cost
of victory and the consequent reduction ...
Sensibilidade de fungos deteriorantes de produtos de panificação à conservantes
(Universidade Federal de Santa Maria, 2019-07-12)
Currently, economic losses due to the disposal of fungal-spoiled foods are large, and the use of organic acids as a preservative in food represents a control alternative to this problem. The objective of this work was to ...
Qualidade do leite em diferentes sistemas de produção, anos e estações climáticas no noroeste do Rio Grande do Sul
(Universidade Federal de Santa Maria, 2011-10-25)
The objective was to evaluate the milk quality coming from Region Northwest Rio
Grande Sul, under different technology levels, from October 2007 to September 2010, at
different seasons. The variables were fat, protein, ...
Características da carcaça e qualidade da carne de suínos de diferentes grupos genéticos
(Universidade Federal de Santa Maria, 2016-03-04)
The demand for pork with sensory features that meet consumer demands, both for consumption in natura and processed products is relevant, therefore, evaluated the effect of different genetic groups of pigs slaughtered at ...
Aromatização do azeite de oliva extravirgem com alecrim usando ultrassom
(Universidade Federal de Santa Maria, 2018-09-26)
Olive oil is obtained from the olive tree (Olea europaea L.) through the application
of mechanical and/or physical methods. Initially, consumption of olive oil was restricted to
Mediterranean countries, but due to ...
Fungos deteriorantes de empanados congelados de frango: isolamento, caracterização e crescimento em baixas temperaturas
(Universidade Federal de Santa Maria, 2013-12-19)
Consumption of frozen chicken breaded has increased considerably in recent decades, since they are practical and tasty, able to meet the needs of consumers. The intrinsic characteristics of this product are favorable to ...