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Qualidade da carne ovina: bagaço de uva e óleo de linhaça na dieta de terminação
(Universidade Federal de Santa Maria, 2018-02-26)
The objective of this study was to evaluate the grape marc diet and linseed oil in the sheep finishing diet on animal performance, carcass characteristics and meat quality. Thirty - two sheep Texel with a mean weight of ...
Estudo da adição de diferentes prebióticos em micropartículas simbióticas contendo Lactobacillus acidophilus LA-5 obtidas por gelificação iônica interna
(Universidade Federal de Santa Maria, 2018-02-23)
Probiotics have been given increasing focus in the area of foods, since they can beneficially affect one or more target functions in the body when administered in adequate amounts. However, the viability of these cultures ...
Bagaço de uva: aproveitamento, avaliação e aplicação em pré-mistura para bolo
(Universidade Federal de Santa Maria, 2018-08-30)
The grape is the second fruit more produced in the world, and when destined to the
industry ends up generating considerable volumes of waste. The grape marc still
concentrate a large proportion of bioactive compounds and ...
Poder estatístico, tamanho amostral e variação em estudos com ácidos graxos na carne ovina
(Universidade Federal de Santa Maria, 2018-03-23)
There is a growing increase of sheep research to improve the quality of sheep meat, and, through different search diets to improve the functional fatty acids profile, with improved properties in consumer health. Currently ...
Melhoria nas características sensoriais de pão isento de glúten a partir da fermentação natural
(Universidade Federal de Santa Maria, 2018-03-28)
Due to the increase in the diagnosis of celiac disease and other disorders caused by gluten, as well as people who follow an alternative diet, consumption and the search for gluten-free bread products have increased, ...
Poder estatístico, tamanho amostral e variação em estudos com ácidos graxos na carne ovina
(Universidade Federal de Santa Maria, 2018-03-23)
There is a growing increase of sheep research to improve the quality of sheep meat, and, through different search diets to improve the functional fatty acids profile, with improved properties in consumer health. Currently ...
Avaliação micológica ao longo do processamento de salames e influência da umidade relativa sobre a produção de ocratoxina A por Aspergillus westerdijkiae
(Universidade Federal de Santa Maria, 2018-05-30)
The salami is a fermented meat product introduced in Brazil by the first Italian immigrants. The organoleptic characteristics of this product are influenced by fungi growing on the sausage surface. If production and ...
Influência de diferentes ingredientes sobre a qualidade e estabilidade de mortadela conservada a 35°C
(Universidade Federal de Santa Maria, 2018-03-02)
Mortadella is one of the most consumed meat products in several countries, its consumption is
attributed due to its pleasant taste and low cost. Currently, with changes in Brazilian legislation,
industries find it difficult ...
Desenvolvimento de micropartículas simbióticas pela técnica de gelificação iônica externa usando diferentes fontes prebióticas
(Universidade Federal de Santa Maria, 2018-02-21)
O crescente interesse dos consumidores por produtos alimentares benéficos para a saúde tem
motivado a pesquisa para o desenvolvimento de alimentos funcionais, entre eles, destacam-se
os probióticos, que quando consumidos ...
Desempenho global de fotobiorreatores híbridos
(Universidade Federal de Santa Maria, 2018-03-02)
Microalgae are photosynthetic microorganisms, which have the versatility of associating the processes of CO2 bioconversion with the parallel production of inputs with high added value. However, the main problem for the ...