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Qualidade de manteigas produzidas com leite de vacas Jersey sob diferentes níveis de óleo de girassol na dieta
(Universidade Federal de Santa Maria, 2014-03-24)
This study aimed to evaluate the quality of butters produced with Jersey cows fed different sunflower oil levels in the diet. Sunflower oil, rich in polyunsaturated fatty acids was fed to animals in order that these fatty ...
Avaliação das características físico-químicas e microbiológicas de hambúrgueres de frangos suplementados com folhas de oliveiras
(Universidade Federal de Santa Maria, 2014-07-01)
Chicken meat, due to the high concentration of unsaturated fatty acids, beyond very manipulated in the preparation of meat products, is highly susceptible to oxidation and microbiological growth, which limit its stability ...
Suscetibilidade de Aspergillus sp. aos ácidos orgânicos conforme pH e a influência destes sobre a produção de ocratoxina A
(Universidade Federal de Santa Maria, 2014-08-22)
Fungal growth on food and subsequent contamination with mycotoxins is a public health problem. Ochratoxin A (OTA) is a important mycotoxin, with nephrotoxic effects and carcinogenic properties. Decreasing the fungal ...
Casca de ovo como fonte de cálcio: composição mineral e biodisponibilidade em ratos
(Universidade Federal de Santa Maria, 2014-05-30)
Most of the people do not reach the recommended intake for calcium (Ca), which is a mineral
essential for bone development, muscle contraction, blood coagulation, cell permeability and several
other functions. Hen eggshells ...
Desenvolvimento de queijo tipo prato com reduzido teor de sal (NaCl) e adição de algas marinhas
(Universidade Federal de Santa Maria, 2014-08-19)
Salt (NaCl) is the principal sodium (Na) supplier in the diet; their excess intake is associated with hypertension and other diseases. Salt is also one of the most important ingredients in cheese making, therefore it is ...
Efeito da radiação micro-ondas sobre processos oxidativos em óleo e gordura submetidos à fritura de batata inglesa
(Universidade Federal de Santa Maria, 2014-03-14)
The aim of this work was to employ the microwave radiation in the processes of frying potatoes (Solanum tuberosum L.), and evaluate of the impact on lipids oxidation parameters and mass transfer in the product. The potatoes ...
Caracterização de produtos cárneos desenvolvidos com adição de farinha do sabugo de milho (Zea mays)
(Universidade Federal de Santa Maria, 2014-08-29)
Currently a large number of people are searching for a healthier lifestyle, with
a balanced diet, choosing for foods with low levels of fats and sugars and fibers
increments. Desirable due to their nutritional, functional ...
Biorrefinaria de microalgas: produção de químicos de alto valor a partir de efluentes agroindustriais
(Universidade Federal de Santa Maria, 2014-02-18)
Cyanobacteria are prokaryote microorganisms that gather interesting features for the biotechnological use in biorefinery systems. Phormidium sp. is a cyanobacterium that has metabolic versatility, grown in both photosynthetic ...
Avaliação microbiológica de hortaliças em relação ao tempo, temperatura e produtos saneantes
(Universidade Federal de Santa Maria, 2014-05-29)
The aim of this study was to evaluate the microbiota of vegetables under different conditions of time and temperature. We evaluated samples of lettuce, tomatoes, carrots and beets randomly collected from supermarkets in ...
Desenvolvimento de patê de fígado de bovino com distintas fontes de lipídios e inclusão ou não de fibra de trigo
(Universidade Federal de Santa Maria, 2014-03-27)
Strategies for the reformulation of meat products have becoming object of scientific research, seeking to make them healthier in relation to their nutritional composition.The fibers inclusion and animal fat replacement by ...