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Diferentes espessantes, níveis de gordura e lactossoro em creme de ricota
(Universidade Federal de Santa Maria, 2013-01-11)
The consumption of low-calorie foods has increased in recent decades. The industries that are
committed to health promotion have been developing technologies for food production with
reduced fat, meeting the demands of ...
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 ...
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 ...
Isolamento da β-lactoglobulina do soro do leite por cromatografia iônica
(Universidade Federal de Santa Maria, 2013-06-28)
The allergy to the cow s milk protein affects 2 to 5% from the infantsand its symptoms
can vary from minor to life threatening. β-lactoglobulin is the protein fraction more
allergenic from the whey. Many processes were ...
Caracterização química da casca de pequi (Caryocar brasiliense Camb.), avaliação de seus extratos e aplicação em linguiça de frango para aumento do shelf life
(Universidade Federal de Santa Maria, 2013-01-24)
The present study aimed to evaluate the extraction of phenolic in pequi peel (Caryocar brasiliense Camb.) by the methods of agitation and microwave focusing and subsequent application of the extract with the highest yield ...
Bifenilos policlorados (PCBs) em pescados in natura do litoral do Rio Grande do Sul, Brasil
(Universidade Federal de Santa Maria, 2013-08-05)
Polychlorinated biphenyls (PCBs) are toxic, non-biodegradable, and lipophilic chemical compounds of industrial origin. In Brazil, PCBs are still used in old electrical transformers and capacitors which were installed up ...