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Desenvolvimento e caracterização de cerveja artesanal com adição de cacau
(Universidade Federal de Santa Maria, 2017-02-21)
The marked demand for differentiated beers has stimulated the search for new raw materials containing bioactive compounds, as well as to enhance sensory characteristics such as taste. A wide range of possible compounds can ...
Incorporação de amora na elaboração de cerveja artesanal
(Universidade Federal de Santa Maria, 2016-08-26)
Over the last decade has been noted significant growth in the production of craft beer worldwide. By the increased purchasing power and the cultural changes of the population, consumers are becoming more demanding and ...
Potencial tecnológico e nutricional de subprodutos do processamento de frutas
(Universidade Federal de Santa Maria, 2013-02-22)
The passion fruit peel (CM), apple pomace (BM) and orange bagasse (BL) are by-products generated in large quantities and usually wasted by brazilian industries of juices processing. However have nutritional qualities ...
Fibra alimentar a partir de casca de uva: desenvolvimento e incorporação em bolos tipo muffin
(Universidade Federal de Santa Maria, 2015-01-16)
In the wine industry are generated large quantities of solid waste, such as grape pomace, which are discarded or underutilized. However, represent alternative nutrient sources, as significant levels of dietary fiber. The ...
Elaboração de cerveja com adição de erva-mate (Ilex paraguariensis A. St.-Hil.): qualidade físico-química e sensorial
(Universidade Federal de Santa Maria, 2016-03-04)
The search for different products encourage the search for new raw materials to add bioactive compounds, physicochemical characteristics and sensory beer. Given the recognized beneficial properties, as well as its use and ...
Diferentes espessantes, níveis de gordura e lactossoro em creme de ricota
(Universidade Federal de Santa Maria, 2013-01-11)
The consumption of low-calorie foods has increased in recent decades. The industries that are
committed to health promotion have been developing technologies for food production with
reduced fat, meeting the demands of ...
Aproveitamento tecnológico e compostos bioativos da semente de goiaba (Psidium guajava L.)
(Universidade Federal de Santa Maria, 2014-03-27)
During the change of fresh fruits for many manufactured products in industry, several coproducts
are generated. In this context, studies have been carried on in order to investigate
the nutritional value of these ...
Resíduo de goiaba: metabolismo em ratos e aplicabilidade em barras de cereais
(Universidade Federal de Santa Maria, 2012-02-28)
During the agroindustrial processing steps of guava, are wasted materials such as peel and seed that are considered waste. However, waste represent considerable volumes of alternative sources of nutrients for human nutrition ...
Valorização do bagaço de oliva em biscoitos
(Universidade Federal de Santa Maria, 2022-02-11)
Olive pomace is a residue from the processing of olives used for oil extraction. This can be used in several products in the food industry due to its richness in dietary fiber, fatty acids and phenolic compounds. The ...
Avaliação química e sensorial do grão da aveia em diferentes formas de processamento
(Universidade Federal de Santa Maria, 2011-03-29)
Oats have high production potential, mainly from the southern region of Brazil. They are highlighted due to their nutritional characteristics with various benefits to human health. The use of products containing oat fiber ...