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Estudo da alteração da cor e degradação da clorofila durante armazenagem de erva-mate tipo chimarrão
(Universidade Federal de Santa Maria, 2007-02-12)
Ilex paraguariensis A. St.-Hill., popularly known as erva-mate (Portuguese) or yerba-mate (Spanish), is a native species of the subtropical region of South America, and it is raw material for the product also named erva-mate ...
Estabilidade lipídica de filés de jundiá (Rhamdia quelen)
(Universidade Federal de Santa Maria, 2007-02-26)
This work was aimed at studying lipid stability of silver catfish (Rhamdia quelen) fillets. The influence of the inclusion (5%) of soybean or rice oil in silver catfish diet and vacuum packaging on lipid and color stability ...
Desenvolvimento de embutido curado fermentado de carne de ema (Rhea americana) associada à de suíno
(Universidade Federal de Santa Maria, 2007-02-16)
The wild fauna represent an option of protein source to Brazil and others countries of Latina America, Europe and Asia. In this context, the greater rhea and others ratites are very valorized in the market, because of the ...
Desenvolvimento de iogurte probiótico com prebiótico
(Universidade Federal de Santa Maria, 2007-03-14)
The interest for health, nutritive and well enjoyed food has increased worldwide and results in several studies in the area of dairy products. This paper aimed the
development of yogurts with different concentrations of ...
Caracterização bromatológica de grãos de cevada e efeito da fibra alimentar na resposta biológica de ratos
(Universidade Federal de Santa Maria, 2007-02-27)
There is an increasing human interest for foods which have components that can influence the physiological and the metabolic activities. Furthermore, researchers have been interesting in enriched foods with isolated ...
Identificação de pontos críticos para Salmonella spp no abate de suínos
(Universidade Federal de Santa Maria, 2007-02-01)
From the growing emphasis in the meat products security that gets to the consumer, it has been stimulated the identification of the ways to reduce or put down Salmonella spp before slaughter, since the reduction of the ...
Otimização de uma formulação de fishburger de jundiá (Rhamdia quelen) visando o aproveitamento de resíduos da filetagem do processamento de frutas
(Universidade Federal de Santa Maria, 2007-02-23)
This work was aimed at optimizing a formulation of silver catfish fishburgers (Rhamdia quelen) using filleting wastes and extract from fruit seeds. The utilization of filleting wastes
from silver catfish in the formulation ...
Desenvolvimento de presunto cozido pré-fermentado adicionado de fibra e cloreto de potássio
(Universidade Federal de Santa Maria, 2007-12-10)
This work was as subject develop a new carneo product, named ham pre-fermented
added of fiber and potassium chloride. The propose experiment was about three
differents treatments, treatment 1 with standard wording also ...
Cultura starter produzida em meio de cultura de plasma suíno e antioxidante natural na elaboração do salame
(Universidade Federal de Santa Maria, 2007-01-24)
This work aimed to produce and to apply in dry fermented sausage a lactic acid starter culture using a pork plasma culture medium and to evaluate the effect of two levels (0.5% and 1%) of hydroalcoholic extract of marcela ...
Métodos de conservação da costela suína
(Universidade Federal de Santa Maria, 2007-02-28)
Pork rib is a minimally processed product since it is a kind of meat that has only been cut and immediately packed and refrigerated. It has a short shelf-life, which is determined
mainly for the microbiological deterioration. ...