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Irradiação UV-C em cultivares de uvas Niágara branca, Trebbiano, Isabel e Cabernet sauvignon
(Universidade Federal de Santa Maria, 2012-02-29)
This study evaluated the UV-C irradiation in tissues of rachis with and without berries, and berries with stems of Vitis vinifera and Vitis labrusca. In berries of cv. Isabella, the volatile compounds were analyzed on days ...
Uso de solventes verdes na obtenção de extratos de bagaço de mirtilo para uso como corante em sorvete de base láctea
(Universidade Federal de Santa Maria, 2023-12-14)
Green chemistry, also known as sustainable chemistry, represents an innovative approach aimed at developing chemical processes and products that are both economically viable and environmentally friendly. Numerous sustainable ...
Desenvolvimento de microcápsulas contendo Lactobacillus acidophilus e óleo de chia (Salvia hispânica l) pela técnica de gelificação iônica externa
(Universidade Federal de Santa Maria, 2023-12-07)
The growth in consumer demand and interest in food products with potential health benefits has encouraged research into the development of functional foods. Among these, probiotics stand out for their role in regulating ...
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 ...
Composição da cera cuticular e qualidade de maçãs ‘Royal Gala’ submetidas à aplicação pós-colheita de vapor de etanol
(Universidade Federal de Santa Maria, 2023-12-21)
Apples are one of the most widely grown and consumed fruits in the world, and the
entire volume produced is not used immediately. Therefore, efficient storage is needed
to preserve product quality and reduce losses. ...
Avaliação da formação de biofilmes por fungos filamentosos relevantes em produtos cárneos
(Universidade Federal de Santa Maria, 2024-02-29)
The ability to form biofilms is considered an evolutionary characteristic for microbial survival. Filamentous fungi that possess this capacity can establish themselves in food processing and maturation environments, thereby ...
Luz pulsada e antioxidantes naturais: uma estratégia clean label para reduzir nitrito em produtos cárneos emulsionados
(Universidade Federal de Santa Maria, 2024-02-23)
The primary objective of this study was to evaluate the effect of combining pulsed light (PL)
and jabuticaba peel extract (JPE) as a clean label strategy to reduce the nitrite content in sliced
mortadellas by 50%. The ...
Ocorrência de fungos e micotoxinas em milhos de diferentes regiões do Equador
(Universidade Federal de Santa Maria, 2024-02-20)
Maize is one of the most widely produced cereals in the world, used mainly in animal and human feed, and is considered an important source of carbohydrates and amino acids. Due to climatic conditions and their composition, ...