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Itens para a visualização no momento 11-20 of 21
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 ...
Emulsão hidrogelificada de óleo de linhaça e proteína de ervilha como estratégia para melhorar a qualidade nutricional, tecnológica e sensorial de hambúrgueres
(Universidade Federal de Santa Maria, 2022-07-05)
Hydrogelled emulsions (HEs) produced with linseed oil and different levels of pea protein (PP)
(0, 5, 10, 15, and 20%) were used to replace 50% of animal fat in burgers. The effect of this
lipid reformulation on the ...
Avaliação do potencial antioxidante e antimicrobano de extratos de Marcela (Achyrocline satureioides) e capim-limão (Cymbopogon citratus) e aplicação em linguiça frescal
(Universidade Federal de Santa Maria, 2018-03-01)
Sausage is a meat product which, because of its high fat content, the nature of the raw materials and the lack of heat treatment, is prone to deterioration, lipid oxidation and microbial contamination. Several studies have ...
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 ...
Qualidade da carne de frangos de corte submetidos a diferentes níveis de bagaço de uva na dieta
(Universidade Federal de Santa Maria, 2019-02-28)
The food industry generates a considerable amount of waste. These foods are a source of
bioactive compounds, which is their reuse in interesting animal feed. In addition, the low cost
of victory and the consequent reduction ...
Inclusão de bagaço de uva na alimentação de suínos sobre as características de carcaça e a qualidade da carne
(Universidade Federal de Santa Maria, 2020-03-10)
The aim of this study was to evaluate the potential of the winemaking residue of red grapes
(Vitis vinifera) in form of silage (GPS), at the level of 200 g/kg in dry base, in the diet of
confined and free pigs, with ...
Casca da batata inglesa (Solanum tuberosum) na proteção antioxidante da carne de frango
(Universidade Federal de Santa Maria, 2006-06-28)
The occurrence of lipid oxidation is considerade as one of the main factors that affect the quality of meat and chicken products. This process leads to sensorial changes, to lost of nutritional value, appearance of toxic ...
Influência da amônia e oxigênio da água in vivo e da erva-mate ex vivo sobre a estabilidade lipídica de filés de dourado
(Universidade Federal de Santa Maria, 2008-05-09)
This work was aimed at evaluating the effect of the exposure to stressing ammonia and oxygen levels in vivo as well as the effect of the treatment with erva-mate extract (Ilex paraguariensis) post mortem on the lipid ...
Extrato de framboesa como uma estratégia para melhorar a estabilidade oxidativa de hambúrgueres enriquecidos com ácidos graxos ômega 3
(Universidade Federal de Santa Maria, 2023-06-15)
Hydrogelled emulsions (HEs) of linseed oil and pea protein (PP) were produced with four levels
(0, 5, 7.5, and 10%) of raspberry extract (RE) obtained by a green extraction technique
(microwave hydrodiffusion and gravity ...
Caracterização química da casca de pequi (Caryocar brasiliense Camb.), avaliação de seus extratos e aplicação em linguiça de frango para aumento do shelf life
(Universidade Federal de Santa Maria, 2013-01-24)
The present study aimed to evaluate the extraction of phenolic in pequi peel (Caryocar brasiliense Camb.) by the methods of agitation and microwave focusing and subsequent application of the extract with the highest yield ...