Now showing items 1-4 of 4
CARACTERIZAÇÃO QUÍMICA DA CASCA DE PEQUI (Caryocar brasiliense Camb.), AVALIAÇÃO DE SEUS EXTRATOS E APLICAÇÃO EM LINGUIÇA DE FRANGO PARA AUMENTO DO SHELF LIFE
(Universidade Federal de Santa Maria, 2013-01-24)
The present study aimed to evaluate the extraction of phenolic in pequi peel (Caryocar brasiliense Camb.) by the methods of agitation and microwave focusing and subsequent application of the extract with the highest yield ...
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 ...
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 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 ...