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Itens para a visualização no momento 11-20 of 70
Efeito da desfolha e do armazenamento de cachos em câmara fria antes do esmagamento em uvas e vinhos Chardonnay e Cabernet Sauvignon da região da Campanha, RS.
(Universidade Federal de Santa Maria, 2009-03-17)
The Brazilian wines have been improving in the last few years, mainly because: the utilization of better adapted varieties of Vitis vinifera grapes, the expansion to new and different areas for grapes, to better vineyard ...
Avaliação da qualidade nutricional do resíduo de fermentação de batata (Solanum tuberosum L.) na resposta biológica em ratos
(Universidade Federal de Santa Maria, 2008-02-22)
Potato (Solanum tuberosum L.) has been more and more used as a dietary source, mainly in
developing countries. It is the fourth most important crop in the world, right after wheat, rice
and corn. In Brazil, it is one of ...
Elaboração de produto cárneo probiótico a partir de microrganismos isolados de leites fermentados
(Universidade Federal de Santa Maria, 2008-02-25)
This study aimed to isolate and characterize probiotic strains from fermented milk and multiplies
in the swine plasma medium for inoculation in Italian salamis, with the starter culture
Staphylococcus xylosus isolated ...
Elaboração de frozen yogurt com propriedades funcionais
(Universidade Federal de Santa Maria, 2008-02-29)
The search for the population s better quality of life is attracting the food industry interest in developing products with functional characteristics, offering wholefoods, fortified, enriched or improved food, causing ...
Atividade antioxidante de extratos de própolis comercializados em Santa Maria - RS e aplicação em lingüiça toscana refrigerada
(Universidade Federal de Santa Maria, 2009-11-13)
This study aimed to characterize commercial extracts of propolis and apply it in different concentrations in Tuscany sausage. The characterization of propolis in
the first experiment was carried out by their compositions ...
Estudo da viabilidade de microrganismo probiótico (Bifidobacterium ssp lactis) aplicado em produto cárneo cozido
(Universidade Federal de Santa Maria, 2009-03-20)
This project was developed to prepare a cooked meat product, Ham Pate, with probiotic properties from the inoculation of the Bifidobacterium lactis probiotic organism in a concentration capable of ensuring its viability ...
Estudo da alteração da cor e degradação da clorofila durante armazenagem de erva-mate tipo chimarrão
(Universidade Federal de Santa Maria, 2007-02-12)
Ilex paraguariensis A. St.-Hill., popularly known as erva-mate (Portuguese) or yerba-mate (Spanish), is a native species of the subtropical region of South America, and it is raw material for the product also named erva-mate ...
Erva-mate e atividade antioxidante
(Universidade Federal de Santa Maria, 2005-02-11)
Ilex paraguariensis Saint Hilaire (Aquifoliaceae), popularly known as yerba-mate, is a native species of South America and has its area of natural occurrence restricted to Brazil, Paraguay and Argentina. It is a product ...
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 ...
Degradação de bifenilos policlorados (PCBs) por microrganismo de interesse tecnológico na indústria cárnea
(Universidade Federal de Santa Maria, 2005-02-28)
Due to the risk for human health associated to the presence of polychlorinated biphenyl (PCB) residues in foods, there is an interest in knowing the different factors that could reduce such contamination. Previous research ...