Buscar
Itens para a visualização no momento 21-30 of 68
Variação na composição química em grãos de arroz submetidos a diferentes beneficiamentos
(Universidade Federal de Santa Maria, 2004-12-17)
Rice is a good source of energy in diets, consumed by 2/3 of the global population. In spite of it, this cereal is classified based on industrial and commercial parameters, not considering its nutritional value, which is ...
Determinação de bifenilos policlorados em carne e produtos cárneos no estado do Rio Grande do Sul, Brasil
(Universidade Federal de Santa Maria, 2004-05-30)
In the present work a method of gas chromatography with Electron Capture Detection (GC/ μECD) was validated for analysis of Polychlorinated Biphenyls (PCBs) nº. 10, 28, 52, 153, 138 e 180. In addition, PCB levels of samples ...
Diferentes proporções de fibra insolúvel e solúvel de grãos de aveia sobre a resposta biológica de ratos
(Universidade Federal de Santa Maria, 2005-02-25)
The present report had as the objective to establish relations between the different proportions of insoluble and soluble fiber from oat grains on biological response in Wistar rats fed with formulated rations with similar ...
Controle de fungos durante a maturação de queijo minas padrão
(Universidade Federal de Santa Maria, 2004-07-06)
Ripening is the phase which determines the aroma and flavour of a mature cheese, and it demands special care. One of these cares is the prevention of fungi development on its surface. The objective of this study was to ...
Desenvolvimento de embutido curado fermentado de carne de ema (Rhea americana) associada à de suíno
(Universidade Federal de Santa Maria, 2007-02-16)
The wild fauna represent an option of protein source to Brazil and others countries of Latina America, Europe and Asia. In this context, the greater rhea and others ratites are very valorized in the market, because of the ...
Desenvolvimento de iogurte probiótico com prebiótico
(Universidade Federal de Santa Maria, 2007-03-14)
The interest for health, nutritive and well enjoyed food has increased worldwide and results in several studies in the area of dairy products. This paper aimed the
development of yogurts with different concentrations of ...
Avaliação do estado nutricional de vinhedos e sua correlação com a produção de uvas viníferas de qualidade
(Universidade Federal de Santa Maria, 2005-12-16)
Petioles (taken at bloom time and 30 days after) from three Vitis vinifera varieties (Pinot noir, Cabernet Sauvignon and Merlot) were analysed during two consecutive years for mineral content. Samples of grape berries were ...
Caracterização de farinhas de cevada e o efeito da sua incorporação sobre a qualidade do pão de forma
(Universidade Federal de Santa Maria, 2009-07-23)
Although less common in human food, studies have reported the beneficial effects of b-glucans present in the soluble portion of barley dietary fiber, such as implications in serum cholesterol and blood glucose reduction, ...
Caracterização de compostos antioxidantes em grãos de diferentes cultivares de cevada (Hordeum vulgare L.)
(Universidade Federal de Santa Maria, 2009-01-29)
Antioxidants are compounds known as free radicals react with and/or reactive oxygen species in order to idle them, preventing the oxidative damage. Many studies have pointed to the imbalance between oxidants and antioxidants ...
Caracterização bromatológica de grãos de cevada e efeito da fibra alimentar na resposta biológica de ratos
(Universidade Federal de Santa Maria, 2007-02-27)
There is an increasing human interest for foods which have components that can influence the physiological and the metabolic activities. Furthermore, researchers have been interesting in enriched foods with isolated ...