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Extração de compostos fenólicos assistida por ultrassom e determinação de ácidos graxos e minerais em folhas de Olea europaea L.
(Universidade Federal de Santa Maria, 2013-02-28)
Olive leaves are an agricultural by-product generated by the pruning of trees. Recently, it was reported that these leaves have high levels of phenolic compounds with biological activity, which increase the interest of ...
Estudo do poder antioxidante em infusões de ervas utilizadas como chás
(Universidade Federal de Santa Maria, 2013-03-28)
Tea is one of the oldest and most consumed beverages in the world, being
mentioned as one of the best sources of phenolic compounds. These substances
have been studied especially because they have antioxidant activity. ...
Estudo da interação da irradiação UV-C sobre a composição fenólica, volátil e viscosidade de vinhos Cabernet Sauvignon e Merlot
(Universidade Federal de Santa Maria, 2013-03-07)
Não foi possível inserir o abstract.
Desenvolvimento e caracterização físico-química e sensorial de fermentados de butiá (Butia odorata)
(Universidade Federal de Santa Maria, 2013-02-27)
Fruits from different biomes haven been studied as a new alternative to the development of alcoholic fermented beverages besides the traditional grape wine. Jelly palm (butia odorata) is a typical fruit from the southern ...
Efeitos da dieta hiperlipídica suplementada com óleos vegetais nos parâmetros metabólicos e inflamatórios em ratos Wistar
(Universidade Federal de Santa Maria, 2013-05-29)
The consumption of trans fat is strongly associated to the development of
cardiovascular disease (CVD) by its action on plasma lipids and because they act in
an inflammatory processes; besides, vegetable oils are used ...
Controle de mofos em salaminho e salame tipo italiano, através de desinfecção por natamicina, ultravioleta, ozônio e ionização do ar
(Universidade Federal de Santa Maria, 2013-04-30)
The presence of molds on the surface of salami may bring undesirable effects during the maturation process of salami, causing negative effects on the development of color, aroma and flavor. Where there is often the need ...
Uso de antioxidantes naturais na preservação do estado oxidativo de salsichas
(Universidade Federal de Santa Maria, 2013-03-28)
Lipid oxidation is one of the main causes of loss in food quality. In order to prevent oxidative deterioration and organoleptic changes in foods, industries use antioxidants agents. In past few years, the use of natural ...
Potencial tecnológico e nutricional de subprodutos do processamento de frutas
(Universidade Federal de Santa Maria, 2013-02-22)
The passion fruit peel (CM), apple pomace (BM) and orange bagasse (BL) are by-products generated in large quantities and usually wasted by brazilian industries of juices processing. However have nutritional qualities ...
Efeitos da substituição parcial de cacau por alfarroba em bebidas lácteas
(Universidade Federal de Santa Maria, 2013-02-04)
The whey has been gaining ground and importance in the food industry. The milk beverages
are one way to use this coproduct, the ones with chocolate flavor has broad consumer
acceptance of both sexes and various ages. ...
Avaliação da atividade antioxidante de cogumelo do sol (Agaricus blazei Murril) e sua aplicação em linguiça
(Universidade Federal de Santa Maria, 2013-01-25)
This study aimed to verify the antioxidant activity of sun mushroom (Agaricus blazei Murrill) and its antioxidant effect in pork sausage. First drawn up the hydroethanolic extracts with different extraction times and ...