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Itens para a visualização no momento 11-20 of 21
Emprego de ultrassom na fabricação de leite em pó com adição de probióticos
(Universidade Federal de Santa Maria, 2018-09-06)
Milk and derivatives are food of great consumption in the world, and thus move much
of the processing industries in search of technological innovations, aiming at
improvements in the quality of the products and efficiency ...
Efeito do ultrassom nas propriedades tecnológicas da proteína isolada de soja
(Universidade Federal de Santa Maria, 2018-06-28)
A indústria de alimentos está em constante evolução em resposta às necessidades do mercado consumidor. A produção de alimentos seguros e de melhor qualidade torna necessária a busca por tecnologias que preservem as qualidades ...
Desenvolvimento de iogurte adicionado de geleia de pétalas de rosas: perspectivas sensorial e estudo de consumidores
(Universidade Federal de Santa Maria, 2018-09-27)
Consumers have become increasingly aware of food, and that it is intertwined with a healthy and balanced lifestyle. The search for a nutritionally balanced diet has the objective of maintaining health and preventing diseases, ...
Tratamentos para descontaminação de tomates contendo resíduos de imidacloprido
(Universidade Federal de Santa Maria, 2018-02-27)
The tomato is considered a functional food because its nutritional components promote health benefits for humans. However, in recent years, concerns have arisen due to the fact that food present often pesticide residues. ...
Desenvolvimento de formulação nanoestruturada contendo extrato de Physalis peruviana
(Universidade Federal de Santa Maria, 2018-03-15)
The use of plant extracts is a growing trend in the food industry and its application
depends on the functional properties, availability, cost-effectiveness and their effects
on the sensorial attributes of the final ...
Obtenção e microencapsulação de isoflavonas do melaço de soja para a aplicação em massa fresca
(Universidade Federal de Santa Maria, 2018-03-01)
Soy and its derivatives present potential in the market because of the presence of bioactive compounds such as isoflavones. There are 12 isoflavone isomers being considered as biologically active isoflavones in aglycone ...
Desenvolvimento de métodos analíticos verdes empregando entalpimetria no infravermelho
(Universidade Federal de Santa Maria, 2018-03-02)
Several analytical methods used for quality control of food and pharmaceutical products are based on titrations. Generally, these methods require high amount of reagents leading to the generation of residues. Other drawbacks ...
Ação antioxidante do extrato da casca de cebola roxa (Allium cepa) em linguiça frescal e cozida
(Universidade Federal de Santa Maria, 2018-09-28)
The pork sausage is a processed food, which has in its composition salt, water, condiments, synthetic and natural antioxidants, fat, being susceptible lipid oxidation reactions. One of the ways to reduce the oxidations ...
Extração sem solvente de compostos bioativos de mirtilo assistida por ultrassom
(Universidade Federal de Santa Maria, 2018-03-02)
Conventional techniques for extracting bioactive fruit compounds employ long periods of extraction and high consumption of toxic solvents. However, there is growing interest in extracting safer, less toxic and environmentally ...
Avaliação do potencial antioxidante e antimicrobano de extratos de Marcela (Achyrocline satureioides) e capim-limão (Cymbopogon citratus) e aplicação em linguiça frescal
(Universidade Federal de Santa Maria, 2018-03-01)
Sausage is a meat product which, because of its high fat content, the nature of the raw materials and the lack of heat treatment, is prone to deterioration, lipid oxidation and microbial contamination. Several studies have ...