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Identificação de pontos críticos para Salmonella spp no abate de suínos
(Universidade Federal de Santa Maria, 2007-02-01)
From the growing emphasis in the meat products security that gets to the consumer, it has been stimulated the identification of the ways to reduce or put down Salmonella spp before slaughter, since the reduction of the ...
Perfil alimentar e nutricional de pré-escolares de uma creche institucional da cidade de Santa Maria - RS
(Universidade Federal de Santa Maria, 2009-12-14)
It is critical to adequate food since childhood, mainly due, growth and intellectual development. Is the preschool age eating habits are formed and passed on to the
nutritional status of children. This study aimed to ...
Histamina e tiramina em embutidos cárneos
(Universidade Federal de Santa Maria, 2006-12-22)
The consumption of fermented goods has been related with outbreaks of foods intoxications, like these biogenic amines have been associated to the consummations of these products. The aims went to assess the potential of ...
Modificação física e química do amido de quirera de arroz para aproveitamento na indústria de alimentos
(Universidade Federal de Santa Maria, 2006-02-23)
Brazil is the main producer of rice outside the Asiatic continent. During the manufacturing about 14% of broken rice are generated, this represents a great economic lost for the country s rice industry. Nevertheless, this ...
Otimização de uma formulação de fishburger de jundiá (Rhamdia quelen) visando o aproveitamento de resíduos da filetagem do processamento de frutas
(Universidade Federal de Santa Maria, 2007-02-23)
This work was aimed at optimizing a formulation of silver catfish fishburgers (Rhamdia quelen) using filleting wastes and extract from fruit seeds. The utilization of filleting wastes
from silver catfish in the formulation ...
Presença de trans-resveratrol em geléias de uva e sua relação com a radiação UV
(Universidade Federal de Santa Maria, 2006-05-08)
The presence of the composition trans-resveratrol (4,3',5'-trihidroxiestilbeno) was determined in grape jellies, with and without sugar, industrially produced in Brazil. Beyond this composition, also it has ben determined ...
Desenvolvimento de presunto cozido pré-fermentado adicionado de fibra e cloreto de potássio
(Universidade Federal de Santa Maria, 2007-12-10)
This work was as subject develop a new carneo product, named ham pre-fermented
added of fiber and potassium chloride. The propose experiment was about three
differents treatments, treatment 1 with standard wording also ...
Influência da maceração carbônica e da irradiação ultravioleta-C nos níveis de trans-resveratrol em vinhos tinto e branco
(Universidade Federal de Santa Maria, 2004-02-27)
The objective of this work is to determine the trans-resveratrol, in red
and white wines which are produced by two different techniques of
vinification: carbonic maceration and ultra-violet irradiation C (UV-C), ...
Cultura starter produzida em meio de cultura de plasma suíno e antioxidante natural na elaboração do salame
(Universidade Federal de Santa Maria, 2007-01-24)
This work aimed to produce and to apply in dry fermented sausage a lactic acid starter culture using a pork plasma culture medium and to evaluate the effect of two levels (0.5% and 1%) of hydroalcoholic extract of marcela ...
Métodos de conservação da costela suína
(Universidade Federal de Santa Maria, 2007-02-28)
Pork rib is a minimally processed product since it is a kind of meat that has only been cut and immediately packed and refrigerated. It has a short shelf-life, which is determined
mainly for the microbiological deterioration. ...