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Cultura starter produzida em meio de cultura de plasma suíno e antioxidante natural na elaboração do salame
(Universidade Federal de Santa Maria, 2007-01-24)
This work aimed to produce and to apply in dry fermented sausage a lactic acid starter culture using a pork plasma culture medium and to evaluate the effect of two levels (0.5% and 1%) of hydroalcoholic extract of marcela ...
Métodos de conservação da costela suína
(Universidade Federal de Santa Maria, 2007-02-28)
Pork rib is a minimally processed product since it is a kind of meat that has only been cut and immediately packed and refrigerated. It has a short shelf-life, which is determined
mainly for the microbiological deterioration. ...
Uso de grãos de cevada: caracterização bromatológica de cultivares e resposta biológica de ratos em crescimento
(Universidade Federal de Santa Maria, 2007-12-18)
The worry with the maintenance of the health and the prevention of certain illnesses has been associated to an adequate consumption of fiber feed on the part of the professionals of the area of the health. It suggests ...
Desenvolvimento de cream cheese simbiótico: caracterização e perfil lipídico com ênfase em ácido linoléico conjugado
(Universidade Federal de Santa Maria, 2009-03-16)
Dairy products form the major part of functional foods available on market place. Fresh cheeses are propitious to addition of probiotics due to their suitable pH, acidity and moisture. The objective of this study was ...
Enriquecimento nutricional de macarrão com uso de subprodutos agroindustriais de baixo custo
(Universidade Federal de Santa Maria, 2007-02-27)
In the last decade, great modification have occurred in social and economic aspects of the population. It causes the nutritional transition, that is leading people to a wrong alimentary customs. It has negatively influenced ...
Avaliação do uso de atmosferas modificadas em porcionados de suínos
(Universidade Federal de Santa Maria, 2006-04-28)
The quality of the pork meat is strongly influenced by the existent gaseous composition around it. With the objective of determining the effects of mixtures of gases on meat, steaks of 100g of loin (longuissimus dorsi) and ...
Antioxidante natural de erva mate na conservação da carne de frango in vivo
(Universidade Federal de Santa Maria, 2007-01-29)
The objective of this study was to verify the influence of the natural antioxidant, hidro-etanolic extract of yerba-mate (Ilex paraguariensis St. Hil), on the lipid oxidation, cholesterol content and profile of the fatty ...
Casca da batata inglesa (Solanum tuberosum) na proteção antioxidante da carne de frango
(Universidade Federal de Santa Maria, 2006-06-28)
The occurrence of lipid oxidation is considerade as one of the main factors that affect the quality of meat and chicken products. This process leads to sensorial changes, to lost of nutritional value, appearance of toxic ...
Influência das condições fitossanitárias da uva no teor de ocratoxina A em vinhos brancos
(Universidade Federal de Santa Maria, 2006-12-14)
The ochratoxin A (OTA) is a mycotoxin with nephrotoxic, nephrocarcinogenic, teratogenic and immunossupresive properties that can be found in grape juice and wine, as
well as other food groups, like cereals and oil seeds. ...
Procedimento operacional padronizado de higienização como requisito para segurança alimentar em unidade de alimentação
(Universidade Federal de Santa Maria, 2006-06-26)
The World-wide Organization of health (OMS) indicates that amongst the disease of food origin, more than 60% of the cases elapse of inadequate techniques of processing, involving the pathogenic microorganisms and parasites, ...