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Emprego de ultrassom no cozimento de produto cárneo emulsionado
(Universidade Federal de Santa Maria, 2017-09-05)
The food industry is challenged to serve the market with safe, high quality, nutritious and healthy products. The focus of the research is to minimize costs, production time, improve sensory and nutritional characteristics ...
Aplicação de ultrassom como estratégia para redução de fosfato em emulsões cárneas
(Universidade Federal de Santa Maria, 2019-03-01)
Phosphates are additives widely used in the manufacture of emulsified meat products. They are mainly responsible for the water holding capacity, giving better gel stability and cooking performance. Ultrasound has been ...
Emprego de ultrassom na fabricação de leite em pó com adição de probióticos
(Universidade Federal de Santa Maria, 2018-09-06)
Milk and derivatives are food of great consumption in the world, and thus move much
of the processing industries in search of technological innovations, aiming at
improvements in the quality of the products and efficiency ...
Efeito do ultrassom nas propriedades tecnológicas da proteína isolada de soja
(Universidade Federal de Santa Maria, 2018-06-28)
A indústria de alimentos está em constante evolução em resposta às necessidades do mercado consumidor. A produção de alimentos seguros e de melhor qualidade torna necessária a busca por tecnologias que preservem as qualidades ...
Elaboração de produto cárneo com baixo teor de sal utilizando ultrassom e água eletrolisada
(Universidade Federal de Santa Maria, 2019-08-01)
NaCl is present in most industrialized products, and the sodium contained in it has presented health risks when consumed in excess. Thus, the demand for foods with low NaCl content increases more and more. However, in ...
Extração de compostos fenólicos assistida por ultrassom e determinação de ácidos graxos e minerais em folhas de Olea europaea L.
(Universidade Federal de Santa Maria, 2013-02-28)
Olive leaves are an agricultural by-product generated by the pruning of trees. Recently, it was reported that these leaves have high levels of phenolic compounds with biological activity, which increase the interest of ...
Aplicação de ultrassom em emulsões cárneas
(Universidade Federal de Santa Maria, 2017-06-30)
Meat emulsions are complex systems that generate meat products like mortadellas, sausages, among others. Ultrasound (US) application enables improvements in traditional food processes. In this study, different operational ...
Desenvolvimento de formulação nanoestruturada contendo extrato de Physalis peruviana
(Universidade Federal de Santa Maria, 2018-03-15)
The use of plant extracts is a growing trend in the food industry and its application
depends on the functional properties, availability, cost-effectiveness and their effects
on the sensorial attributes of the final ...
Ultrassom no tratamento pós-colheita de uvas cultivar Isabel e Cabernet Sauvignon e sua influência na composição dos sucos
(Universidade Federal de Santa Maria, 2012-02-24)
Phenolic compounds in plants have attracted considerable attention during the last
decade due to their contribution to human health in reduce the risk of chronic
diseases. The grape is one of the largest sources of these ...
Determinação por cromotografia em fase gasosa de aminoácidos livres em salames submetidos a ultrassom
(Universidade Federal de Santa Maria, 2015-03-12)
Amino acids are organic compounds abundant in animal tissues, especially in meat and meat products, in free form or polymers, participating in biochemical reactions and may be precursors of compounds of interest in the ...