Buscar
Itens para a visualização no momento 11-20 of 25
Estudo da composição de leite de vacas ½ sangue holandês/Montbéliarde comparado com leite de vacas holandesas
(Universidade Federal de Santa Maria, 2016-03-04)
From a nutritional point of view, milk is a food whose components are in the proper ratio, and that contains most of the essential nutrients to the feeding of the species to which it is intended. Man has taken advantage ...
Elaboração de cerveja com adição de erva-mate (Ilex paraguariensis A. St.-Hil.): qualidade físico-química e sensorial
(Universidade Federal de Santa Maria, 2016-03-04)
The search for different products encourage the search for new raw materials to add bioactive compounds, physicochemical characteristics and sensory beer. Given the recognized beneficial properties, as well as its use and ...
Desenvolvimento e caracterização de aguardente de frutas a base de polpa de banana (Musa sp.) e de suco de abacaxi (Ananas comusus (L) Merril)
(Universidade Federal de Santa Maria, 2016-03-10)
Brazil is the third biggest fruit producer in the world, condition that make the orcharding sector one of the most important economic activities, and generating of employment income, and providing rural development. However, ...
Caracterização de farinhas de feijão crioulo (Phaseolus vulgaris L.) e sua utilização na elaboração de maionese
(Universidade Federal de Santa Maria, 2016-03-14)
The objective of this study was to characterize the two landrace common bean flour (in shell and shelled) and then apply one of them in partial replacement of mayonnaise in egg yolk. After obtaining the flour, it was ...
Microencapsulação de Bifidobacterium BB-12 por gelificação iônica interna: estudo da produção, caracterização e viabilidade
(Universidade Federal de Santa Maria, 2016-01-08)
The benefits provided by probiotics to the human body have provided their addition to various products, spreading their consumption. However, due to various factors such as storage at low temperatures, acidity and the ...
Avaliação das propriedades funcionais e estruturais de hidrolisados de diferentes colágenos bovinos obtidos por hidrólise enzimática assistida por ultrassom
(Universidade Federal de Santa Maria, 2016-08-26)
The objective of this study was to evaluate the functional and structural properties of different bovine collagen hydrolysates obtained through ultrasound assisted enzymatic hydrolysis. Six different samples of commercial ...
Modulação das fibras musculares esqueléticas em função da massa corporal, do regime alimentar e sua relação com a qualidade da carne de ovinos
(Universidade Federal de Santa Maria, 2016-03-14)
This study aimed to determine the modulation of skeletal muscle fibers of Longissimus dorsi, Semitendinosus and Supraspinatus, due to the variation in body weight and diet, evaluating its relationship with meat quality of ...
Aplicação de ultrassom e água eletrolisada no pré-resfriamento de peito de frango (Pectoralis major)
(Universidade Federal de Santa Maria, 2016-08-02)
The chicken meat has characteristics that has currently attracted the consumer, leading to increased industrial production, which seeks better production conditions. Ultrasound (US) and the electrolyzed water (EW) are ...
Aspersão de diferentes tipos de água eletrolisada em carne suína e avaliação da qualidade microbiológica e oxidativa
(Universidade Federal de Santa Maria, 2016-03-04)
Spray application of electrolysed water (EW) different types was studied with objective of
verify effects in bacterial growth, lipid and protein oxidation, also color. Temperature (18
and 30°C) and applied volume of water ...
Atividade antioxidante e antimicrobiana de extratos de ora-pro-nobis (Pereskia aculeata Mill.) e sua aplicação em mortadela
(Universidade Federal de Santa Maria, 2016-03-09)
Mortadella is one of the meat products with good nutritional value and excellent consumer acceptance. In addition to protein and lipid source, a plethora of non-meat ingredients have been used in the preparation of emulsified ...