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Salmonella e outras enterobactérias nas etapas de pós-colheita e beneficiamento do amendoim
(Universidade Federal de Santa Maria, 2015-08-13)
In recent years, peanut has been considered a potential product for Salmonella infection. due to numerous reported outbreaks involving peanut products to the base, however, there is still little information available in ...
Desenvolvimento de um sistema de aplicação simultânea de micro-ondas e ultravioleta UV-C para descontaminação de carne bovina
(Universidade Federal de Santa Maria, 2015-03-13)
The raw meats they are favorable to the growth of microorganisms, whether they come from the microbiota of the flesh or of the production process. The relevance of the use of radiation to the food technology as well as the ...
Armazenamento refrigerado, em atmosfera modificada e controlada na conservação das qualidades físicoquímicas e sensoriais de cultivares de feijão carioca
(Universidade Federal de Santa Maria, 2015-08-31)
The common bean (Phaseolus vulgaris L.) has a high nutritional value due to the content of proteins,
carbohydrates, minerals and vitamins and has great importance as an economic food to Brazil. After the
harvest, the ...
Propriedades de iogurtes tipo grego elaborados com diferentes teores de açúcar e gordura
(Universidade Federal de Santa Maria, 2015-05-04)
Yogurt is one of the main types of fermented milk sold in Brazil and worldwide. Its
regular consumption is associated with several health benefits, both nutritious and
microbiological. Lately, it has been observe d a ...
Resíduos de fungicidas em vinhos de diferentes propriedades vitivinícolas do Rio Grande do Sul, Brasil, frente ao uso da tecnologia Thermal Pest Control a campo
(Universidade Federal de Santa Maria, 2015-03-06)
The use of chemical compounds in the wine industry is extremely high, thus, it is appropriate to identify and quantify pesticide residues in wine because grapes are one of the fruits with the highest number of pesticide ...
Fibra alimentar a partir de casca de uva: desenvolvimento e incorporação em bolos tipo muffin
(Universidade Federal de Santa Maria, 2015-01-16)
In the wine industry are generated large quantities of solid waste, such as grape pomace, which are discarded or underutilized. However, represent alternative nutrient sources, as significant levels of dietary fiber. The ...
Caracterização físico-química, fenólica e sensorial da CV. Marselan de diferentes regiões do Rio Grande do Sul
(Universidade Federal de Santa Maria, 2015-03-20)
There is a great diversity of vines in the world, generating high variability characteristics of the wines produced. With the increased interest motivated by health benefits, making room for the growth of consumption and ...
Elaboração de doce de leite light contendo probióticos microencapsulados
(Universidade Federal de Santa Maria, 2015-08-31)
The dulce de leche is a typical product from Latin America, mainly in Brazil, Argentina and Uruguay. It‟s a product very appreciated by consumers because of its sensorial characteristics despite its high energy values. ...
Suplementação de jundiás com óleos da Amazônia:desempenho, composição química e estabilidade oxidativa de filés
(Universidade Federal de Santa Maria, 2015-02-26)
This study aimed to evaluate the efficiency of supplementation in the diet of silver catfish with blend of buruti and murumuru oils, in natura or enzimatically esterified on biological responses, chemical composition, ...
Investigação da deterioração fúngica de empanados congelados de frango: origem da contaminação e resistência térmica dos deteriorantes
(Universidade Federal de Santa Maria, 2015-01-29)
The food industry has changed in recent decades the focus of the production, since the eating habits of consumers have been directed to practical, fast and tasty foods. So, breaded frozen chicken were created, one of the ...