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Estudo da bioacessibilidade in vitro de carotenoides microalgais
(Universidade Federal de Santa Maria, 2020-03-13)
Microalgal biomass is a proven source of bioactive compounds with an emphasis on carotenoids. However, there is great concern about the influence of the microalgal matrix on the bioactive structures bioaccessibility. In ...
Sensibilidade de fungos deteriorantes e toxigênicos à águas eletrolisadas e sanitizantes químicos
(Universidade Federal de Santa Maria, 2021-02-04)
Fungi are the main microorganisms that spoilage cheese and bread, causing great economic damage to industries. It is known that contaminated raw material and ambient air are the main causes of the loss of these food products. ...
Valorização do bagaço de oliva em biscoitos
(Universidade Federal de Santa Maria, 2022-02-11)
Olive pomace is a residue from the processing of olives used for oil extraction. This can be used in several products in the food industry due to its richness in dietary fiber, fatty acids and phenolic compounds. The ...
Efeito da aplicação da água eletrolisada fracamente ácida em peitos de frango resfriados
(Universidade Federal de Santa Maria, 2015-02-02)
Chicken meat may suffer rapid deterioration because of spoilage microorganisms. The type and number of microorganisms define quality of the product. Many stuidies show the use of slight acid electrolyzed water (sAEA) with ...
Efeitos bioquímicos e comportamentais resultantes da exposição aguda à aflatoxina B1 em ratos
(Universidade Federal de Santa Maria, 2016-03-08)
Aflatoxins are mainly produced by Aspergillus flavus and A. parasiticus. Aflatoxin B1 (AFB1) is the most common mycotoxin and highly toxic, causing carcinogenic, mutagenic and teratogenic effects. This mycotoxin has been ...
Produção de salame tipo italiano com teor de sódio reduzido
(Universidade Federal de Santa Maria, 2010-02-05)
Salt addiction on types of food has been happening mainly on the processed food área, particularly on the meat industry. The relation between health and food consumption has been demonstrated by the scientific community. ...
Evolução dos compostos fenólicos durante a maceração do mosto de uvas Malbec e Syrah submetidas a diferentes processos
(Universidade Federal de Santa Maria, 2012-01-20)
During two seasons, samples were collected from two varieties of Vitis Vinifera Malbec and Syrah in a vineyard located in Itaara RS at different time of maturation. These grapes were crushed and subjected to two periods ...
Determinação do perfil de carotenoides microalgal em cultivo heterotrófico
(Universidade Federal de Santa Maria, 2019-03-11)
Carotenoids are important compounds known for their bioactive activities, and are widely used in the food, chemical and pharmaceutical industries. Among the most well-known carotenoids, β-carotene is the most used commercially; ...
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 ...
Avaliação química e sensorial do grão da aveia em diferentes formas de processamento
(Universidade Federal de Santa Maria, 2011-03-29)
Oats have high production potential, mainly from the southern region of Brazil. They are highlighted due to their nutritional characteristics with various benefits to human health. The use of products containing oat fiber ...