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Influência da utilização do extrato hidroalcoólico de própolis sobre o desenvolvimento de fungos e características físicoquímicas e sensoriais do salame tipo italiano.
(Universidade Federal de Santa Maria, 2004-10-22)
The objective of the present work evaluate the efficiency of the hydro alcoholic extract of propolis in different concentrations in the control from the development of moulds in the Italian dry cured sausage surface, as ...
Efeito da natamicina e sorbato de potássio no controle de fungos durante a maturação de queijo minas padrão
(Universidade Federal de Santa Maria, 2004-07-16)
Minas Standard type of cheese is one of the most consumed in the country nowadays. After being manufactured, it requires a period of maturation, in which there are some changes in the chemical and physical properties of ...
Variação na composição química em grãos de arroz submetidos a diferentes beneficiamentos
(Universidade Federal de Santa Maria, 2004-12-17)
Rice is a good source of energy in diets, consumed by 2/3 of the global population. In spite of it, this cereal is classified based on industrial and commercial parameters, not considering its nutritional value, which is ...
Determinação de bifenilos policlorados em carne e produtos cárneos no estado do Rio Grande do Sul, Brasil
(Universidade Federal de Santa Maria, 2004-05-30)
In the present work a method of gas chromatography with Electron Capture Detection (GC/ μECD) was validated for analysis of Polychlorinated Biphenyls (PCBs) nº. 10, 28, 52, 153, 138 e 180. In addition, PCB levels of samples ...
Controle de fungos durante a maturação de queijo minas padrão
(Universidade Federal de Santa Maria, 2004-07-06)
Ripening is the phase which determines the aroma and flavour of a mature cheese, and it demands special care. One of these cares is the prevention of fungi development on its surface. The objective of this study was to ...
Análise do consumo e constituintes químicos de vinhos produzidos na Quarta Colônia de Imigração Italiana do Rio Grande do Sul e sua relação com as frações lipídicas sangüíneas
(Universidade Federal de Santa Maria, 2004-08-27)
The Quarta Colônia of Italian immigration and centenary existence, which is located in the central region of the state, produces homemade wine from non-vining varieties such as Bordeaux, Isabel and Concord, among others. ...
Influência da maceração carbônica e da irradiação ultravioleta-C nos níveis de trans-resveratrol em vinhos tinto e branco
(Universidade Federal de Santa Maria, 2004-02-27)
The objective of this work is to determine the trans-resveratrol, in red
and white wines which are produced by two different techniques of
vinification: carbonic maceration and ultra-violet irradiation C (UV-C), ...