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Desenvolvimento de queijo cottage simbiótico
(Universidade Federal de Santa Maria, 2010-03-30)
The growing popularity of functional foods, has promoted advances in the research of new products, specially in the dairy industry. The objective of this study was to evaluate the influence of different levels of fat and ...
Avaliação dos procedimentos de boas práticas na área de alimentos e bebidas em hotéis
(Universidade Federal de Santa Maria, 2010-12-03)
The hotel industry has grown over the years due to increased tourism in worldwide.
In this sector, feeding is a characteristic, because the concept of hosting is inevitably
linked to food. But one concern is that not ...
Produção de salame tipo italiano com teor de sódio reduzido
(Universidade Federal de Santa Maria, 2010-02-05)
Salt addiction on types of food has been happening mainly on the processed food área, particularly on the meat industry. The relation between health and food consumption has been demonstrated by the scientific community. ...
Otimização de formulações de salsicha mista produzidas com carne de jundiá (Rhamdia quelen)
(Universidade Federal de Santa Maria, 2010-03-05)
This study evaluated the utilization of pulp obtained from filleting wastes and soybean fiber in the formulation of mixed red meat/fish sausages and was aimed at increasing
the nutritional value of cooked sausages and ...