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Emulsão hidrogelificada de óleo de linhaça e proteína de ervilha como estratégia para melhorar a qualidade nutricional, tecnológica e sensorial de hambúrgueres
(Universidade Federal de Santa Maria, 2022-07-05)
Hydrogelled emulsions (HEs) produced with linseed oil and different levels of pea protein (PP)
(0, 5, 10, 15, and 20%) were used to replace 50% of animal fat in burgers. The effect of this
lipid reformulation on the ...
Inclusão de bagaço de uva na alimentação de suínos sobre as características de carcaça e a qualidade da carne
(Universidade Federal de Santa Maria, 2020-03-10)
The aim of this study was to evaluate the potential of the winemaking residue of red grapes
(Vitis vinifera) in form of silage (GPS), at the level of 200 g/kg in dry base, in the diet of
confined and free pigs, with ...
Extrato de framboesa como uma estratégia para melhorar a estabilidade oxidativa de hambúrgueres enriquecidos com ácidos graxos ômega 3
(Universidade Federal de Santa Maria, 2023-06-15)
Hydrogelled emulsions (HEs) of linseed oil and pea protein (PP) were produced with four levels
(0, 5, 7.5, and 10%) of raspberry extract (RE) obtained by a green extraction technique
(microwave hydrodiffusion and gravity ...
Qualidade da carne de suínos submetidos a diferentes níveis de bagaço de oliva na dieta
(Universidade Federal de Santa Maria, 2023-03-28)
The production of extra virgin olive oil is growing in Brazil, especially in Rio Grande do Sul,
generating large amounts of waste such as olive pomace (OP), which has a high contaminating
power and, still, with little ...