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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 ...
Efeito da micronização sobre a biotransformação do bagaço de oliva em modelo estático de fermentação colônica
(Universidade Federal de Santa Maria, 2022-02-14)
Olive cultivation, in recent years, has shown significant growth in Brazil, especially in the
state of Rio Grande do Sul, which has favorable climatic conditions for this culture and which
has increased the number of ...
Co-encapsulação de Lactobacillus rhamnosus e compostos antociânicos extraídos do mirtilo (Vaccinium myrtillus)
(Universidade Federal de Santa Maria, 2021-01-22)
Regular consumption of probiotics and foods rich in antioxidants such as blueberries are known to be beneficial in maintaining health. This effect is attributed to the therapeutic properties of probiotic microorganisms and ...
Influência dos elementos climáticos e tipologia em fotobiorreatores microalgais
(Universidade Federal de Santa Maria, 2022-04-01)
Commercial scale microalgae cultivation systems are carried out outdoors, so it is extremely necessary to highlight the role of the local climate in the performance of microalgae biotechnological processes. Thus, the ...
Avaliação do perfil lipídico e caracterização de compostos fenólicos de diferentes cultivares de noz-pecã [Carya illinoinensis (Wangenh) K. Koch]
(Universidade Federal de Santa Maria, 2021-09-03)
The state of Rio Grande do Sul is a large producer of pecan nut due to edaphoclimatic factors that significantly contribute to its cultivation, in addition to incentives that the government offers to small and medium ...
Determinação de compostos bioativos em sistemas microalgais
(Universidade Federal de Santa Maria, 2022-03-23)
Microalgae are a diverse source of bioactive molecules and are widely used in the food, chemical and pharmaceutical industries. Carotenoids are important compounds known for their bioactive activities. Among the best-known ...
Aplicação de sal micronizado e ultrassom como estratégia para reduzir sódio em produtos cárneos emulsionados
(Universidade Federal de Santa Maria, 2022-04-18)
In this study, the combination of high-power ultrasound (HPU), micronized salt (MS) and low-level of KCl was used as a strategy to reduce the sodium content of emulsified sausages. Thus, sausages with 50% NaCl reduction ...
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 ...
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 ...