Now showing items 1-5 of 5
INFLUÊNCIA DA AMÔNIA E OXIGÊNIO DA ÁGUA IN VIVO E DA ERVA-MATE EX VIVO SOBRE A ESTABILIDADE LIPÍDICA DE FILÉS DE DOURADO
(Universidade Federal de Santa Maria, 2008-05-09)
This work was aimed at evaluating the effect of the exposure to stressing ammonia and oxygen levels in vivo as well as the effect of the treatment with erva-mate extract (Ilex paraguariensis) post mortem on the lipid ...
CASCA DA BATATA INGLESA(Solanum tuberosum)NA PROTEÇÃO ANTIOXIDANTE DA CARNE DE FRANGO
(Universidade Federal de Santa Maria, 2006-06-28)
The occurrence of lipid oxidation is considerade as one of the main factors that affect the quality of meat and chicken products. This process leads to sensorial changes, to lost of nutritional value, appearance of toxic ...
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 ...
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 ...
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 ...