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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 ...
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 ...
Extração sem solvente de compostos bioativos de mirtilo assistida por ultrassom
(Universidade Federal de Santa Maria, 2018-03-02)
Conventional techniques for extracting bioactive fruit compounds employ long periods of extraction and high consumption of toxic solvents. However, there is growing interest in extracting safer, less toxic and environmentally ...
Aromatização do azeite de oliva extravirgem com alecrim usando ultrassom
(Universidade Federal de Santa Maria, 2018-09-26)
Olive oil is obtained from the olive tree (Olea europaea L.) through the application
of mechanical and/or physical methods. Initially, consumption of olive oil was restricted to
Mediterranean countries, but due to ...