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Elaboração de frozen yogurt com propriedades funcionais
(Universidade Federal de Santa Maria, 2008-02-29)
The search for the population s better quality of life is attracting the food industry interest in developing products with functional characteristics, offering wholefoods, fortified, enriched or improved food, causing ...
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 ...
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 ...
Iogurte probiótico com teor reduzido de lactose adicionado de óleo de linhaça
(Universidade Federal de Santa Maria, 2009-02-16)
More than 50% of the world population presents conditions of lactase deficiency, in Brazil, 58 million people undergo such genetic disorder. The goal of the
present work was to produce probiotic yogurt with reduced contend ...