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Itens para a visualização no momento 11-16 of 16
Avaliação das propriedades funcionais e estruturais de hidrolisados de diferentes colágenos bovinos obtidos por hidrólise enzimática assistida por ultrassom
(Universidade Federal de Santa Maria, 2016-08-26)
The objective of this study was to evaluate the functional and structural properties of different bovine collagen hydrolysates obtained through ultrasound assisted enzymatic hydrolysis. Six different samples of commercial ...
Aplicação de ultrassom e água eletrolisada no pré-resfriamento de peito de frango (Pectoralis major)
(Universidade Federal de Santa Maria, 2016-08-02)
The chicken meat has characteristics that has currently attracted the consumer, leading to increased industrial production, which seeks better production conditions. Ultrasound (US) and the electrolyzed water (EW) are ...
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 ...
Determinação dos compostos bioativos de ingá (Inga marginata Willd), por diferentes métodos de extração, caracterização química e citotoxicidade
(Universidade Federal de Santa Maria, 2020-03-02)
The association between fruit ingestion and a healthy lifestyle reduces many types of diseases
including degenerative ones, due to the bioactive compounds present. Ingá is considered an abundant
fruit in several environments ...
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 ...
Aromatização assistida por ultrassom seguida de oleogelação como estratégia para agregação de valor ao óleo de bagaço de oliva
(Universidade Federal de Santa Maria, 2020-03-24)
In the processing of olive fruits, large amounts of by-products are generated. The olive oil extraction process generates about 80% of by-products, such as bagasse. With this by-product, olive pomace oil (OB) can be produced ...