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Utilização de lactobacillus paracasei como probiotico para o controle de Salmonella spp em frangos de corte
(Universidade Federal de Santa Maria, 2006-02-17)
The objective of the commercial poultry keeping is getting high productivity for a low cost and offering to the consumer a product with quality. A pathogenic bacterium that has been worring the avicola section during the ...
Histamina e tiramina em embutidos cárneos
(Universidade Federal de Santa Maria, 2006-12-22)
The consumption of fermented goods has been related with outbreaks of foods intoxications, like these biogenic amines have been associated to the consummations of these products. The aims went to assess the potential of ...
Modificação física e química do amido de quirera de arroz para aproveitamento na indústria de alimentos
(Universidade Federal de Santa Maria, 2006-02-23)
Brazil is the main producer of rice outside the Asiatic continent. During the manufacturing about 14% of broken rice are generated, this represents a great economic lost for the country s rice industry. Nevertheless, this ...
Presença de trans-resveratrol em geléias de uva e sua relação com a radiação UV
(Universidade Federal de Santa Maria, 2006-05-08)
The presence of the composition trans-resveratrol (4,3',5'-trihidroxiestilbeno) was determined in grape jellies, with and without sugar, industrially produced in Brazil. Beyond this composition, also it has ben determined ...
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 ...
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, ...
Aproveitamento da batata (Solanum tuberosum) para a produção de álcool
(Universidade Federal de Santa Maria, 2006-05-29)
A major part of the potato (Solanum tuberosum) production is rejected either during harvesting or grading, because of tuber size or defects. Potato is an important carbohydrate source as starch and sugars, which are used ...