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Avaliação da atividade antioxidante do extrato de erva-cidreira-de-arbusto (Lippia alba (Mill) NE Brown) em embutido cozido a base de carne ovina de descarte
(Universidade Federal de Santa Maria, 2011-02-04)
The present paper has the goal evaluate the use of the disposal sheep meat in fitted meat and evaluate its lipid stability through the using of lemon balm bush extract (Lippia alba (Mill) NE Brown). In a first moment was ...
Embutido emulsionado a base de pescado (Micropogonias furnierii) com adição de isolado proteico de pescado e antioxidante natural de marcela (Achyrocline satureioides)
(Universidade Federal de Santa Maria, 2011-03-28)
The fish is a major source of protein for human consumption, among its many species is the croaker (Micropogonias furnieri), it has low commercial value and can be used for food production.This study aimed to evaluate the ...
Avaliação da atividade antioxidante de cogumelo do sol (Agaricus blazei Murril) e sua aplicação em linguiça
(Universidade Federal de Santa Maria, 2013-01-25)
This study aimed to verify the antioxidant activity of sun mushroom (Agaricus blazei Murrill) and its antioxidant effect in pork sausage. First drawn up the hydroethanolic extracts with different extraction times and ...
Avaliação da atividade antioxidante e antimicrobiana do extrato de semente de chia e sua aplicação em linguiça frescal
(Universidade Federal de Santa Maria, 2014-03-20)
The present study had as object verify the antioxidant activity of chia seed extracts (Sálvia hispânica) and its antioxidant effect in pork sausage. First of all, it was held the chemical composition of the chia seed. It ...
Avaliação da atividade antioxidante de extrato de inflorescência de bananeira (Musa cavendishii) e sua aplicação em hambúrguer de carne suína
(Universidade Federal de Santa Maria, 2014-05-08)
This study aimed to evaluate the functionality of extracts from banana inflorescence (Musa cavendishii) obtained under different extraction conditions, and to analyze the effect in pork burgers. The extracts were obtained ...
Aplicação de antioxidantes naturais em carne mecanicamente separada (CMS) de ave
(Universidade Federal de Santa Maria, 2009-04-30)
The purpose of this project was to evaluate the antioxidant activity in vitro and its effects at
the oxidative stability of mechanically deboned poultry meat (MDPM) of five natural extracts. It was studied: the yerba mate ...
Obtenção do extrato de própolis assistida por micro-ondas, aplicação em linguiça toscana e avaliação da sua capacidade antioxidante
(Universidade Federal de Santa Maria, 2012-02-15)
The present study aimed to evaluate the propolis ethanolic extract obtained by microwave
assisted extraction regarding to its phenolic compounds amount, antioxidant activity and its
use in the Tuscany Italian sausage. ...
Avaliação do potencial antioxidante e antimicrobano de extratos de Marcela (Achyrocline satureioides) e capim-limão (Cymbopogon citratus) e aplicação em linguiça frescal
(Universidade Federal de Santa Maria, 2018-03-01)
Sausage is a meat product which, because of its high fat content, the nature of the raw materials and the lack of heat treatment, is prone to deterioration, lipid oxidation and microbial contamination. Several studies have ...
Antioxidante natural de erva mate na conservação da carne de frango in vivo
(Universidade Federal de Santa Maria, 2007-01-29)
The objective of this study was to verify the influence of the natural antioxidant, hidro-etanolic extract of yerba-mate (Ilex paraguariensis St. Hil), on the lipid oxidation, cholesterol content and profile of the fatty ...
Antioxidante natural de marcela (Achyrocline satureioides) e de erva mate (Ilex paraguariensis) na elaboração de lingüiça toscana
(Universidade Federal de Santa Maria, 2009-02-27)
This study aimed to develop natural antioxidants of Achyrocline satureioides (marcela) and Ilex paraguariensis (yerba mate), in addition to tuscany sausage and porcine barth, with evaluation and determination of the best ...