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Avaliação das características físico-químicas e microbiológicas de hambúrgueres de frangos suplementados com folhas de oliveiras
(Universidade Federal de Santa Maria, 2014-07-01)
Chicken meat, due to the high concentration of unsaturated fatty acids, beyond very manipulated in the preparation of meat products, is highly susceptible to oxidation and microbiological growth, which limit its stability ...
Tratamentos para descontaminação de tomates contendo resíduos de imidacloprido
(Universidade Federal de Santa Maria, 2018-02-27)
The tomato is considered a functional food because its nutritional components promote health benefits for humans. However, in recent years, concerns have arisen due to the fact that food present often pesticide residues. ...
Aplicação de ultrassom em emulsões cárneas
(Universidade Federal de Santa Maria, 2017-06-30)
Meat emulsions are complex systems that generate meat products like mortadellas, sausages, among others. Ultrasound (US) application enables improvements in traditional food processes. In this study, different operational ...
Avaliação in vitro do efeito pró-inflamatório e oxidativo dos pesticidas mancozebe, clorotalonil e tiofanato metílico
(Universidade Federal de Santa Maria, 2017-03-02)
Pesticides are widely used in agriculture and public health for pest control and prevention. The indiscriminate use of these compounds can trigger environmental contamination by pesticides and increase the risk of human ...
Suscetibilidade de Aspergillus sp. aos ácidos orgânicos conforme pH e a influência destes sobre a produção de ocratoxina A
(Universidade Federal de Santa Maria, 2014-08-22)
Fungal growth on food and subsequent contamination with mycotoxins is a public health problem. Ochratoxin A (OTA) is a important mycotoxin, with nephrotoxic effects and carcinogenic properties. Decreasing the fungal ...
Desenvolvimento de formulação nanoestruturada contendo extrato de Physalis peruviana
(Universidade Federal de Santa Maria, 2018-03-15)
The use of plant extracts is a growing trend in the food industry and its application
depends on the functional properties, availability, cost-effectiveness and their effects
on the sensorial attributes of the final ...
Maturação fenólica de uvas tintas cultivadas no Rio Grande do Sul
(Universidade Federal de Santa Maria, 2011-12-01)
In the recent years, the concern about wines with better sensory characteristics and biological
properties has motivated many studies on the phenolic compounds. The knowledge of
ripening process of these substances is ...
Níveis de histamina em diferentes microvinificações
(Universidade Federal de Santa Maria, 2005-02-28)
Histamine is an organic base that develops an important physiological and metabolic function in live organisms. It is formed in normal metabolic processes and through microorganisms enzymatic activity during the fermentation ...
Nitrogênio total em pecíolo de videiras e nitrogênio amoniacal, assimilável e total em uvas e mostos
(Universidade Federal de Santa Maria, 2008-03-18)
The production of grapes depends on the soil where the grape grown where it absorbs water and nutrients necessary for their development. High levels lead to a sharp growth, while in poor soils with low fertility and there ...
Vinho tinto, suco de uva e etanol em ratos adultos submetidos à dieta hiperlipidêmica
(Universidade Federal de Santa Maria, 2009-03-04)
Special attention has been focused on protection against diseases associated with oxidative stress such as cancers, diabetes, cardiovascular diseases, aging and
neurodegenerative disease in the last years. Previous reports ...