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Propriedades funcionais da fibra de maçã modificada química e fisicamente
(Universidade Federal de Santa Maria, 2017-03-10)
This work aimed to study the influence of acid hydrolysis and extrusion on the physicochemical and biological
properties of apple pomace fibre, seeking to enhance its beneficial effects as a functional ingredient. Allied ...
Resíduos de pesticidas e compostos perfluorados em águas: avaliação da exposição da população atráves do consumo
(Universidade Federal de Santa Maria, 2015-12-04)
Contamination of water resources has been caused great impact to the environment.
The water constitutes the greatest source of food, and its value for health is
incalculable. Despite this, the presence of contaminants ...
Propriedades físico-químicas e efeito prebiótico de pectina hidrolisada obtida de resíduos agroindustriais
(Universidade Federal de Santa Maria, 2016-03-13)
Pectin is a soluble dietary fiber that in addition to its role in the food industry as a thickener and emulsifier, provides metabolic effects related to weight control, lipids and glucose levels. It is found in significant ...
Microcápsulas probióticas aplicadas à produção de salame tipo italiano
(Universidade Federal de Santa Maria, 2014-12-18)
The aim of this study was to develop probiotic microcapsules of Bifidobacterium animalis and Lactobacillus acidophilus evaluating the survival of the microencapsulated probiotics under simulated gastrointestinal conditions ...
Microencapsulação de culturas probióticas por spray drying utilizando diferentes agentes encapsulantes
(Universidade Federal de Santa Maria, 2018-04-27)
Functional products have played an important role in the food industry because they have beneficial health properties for consumers. In this context, there are probiotic bacteria, which, due to their innumerable benefits, ...
Qualidade da carne de cordeiros alimentados na fase de terminação com caroço de algodão
(Universidade Federal de Santa Maria, 2017-03-09)
The objective of this study was to evaluate the effect of cotton seed in the diet of lambs (0, 100, 200, 300 and 400 g kg-¹) on sensory analysis, fatty acid and amino acid profile, volatile organic compounds, Instrumental ...
Desenvolvimento e caracterização de requeijão funcional
(Universidade Federal de Santa Maria, 2019-09-09)
Requeijão processed cheese is a product obtained from melting the curd, which can be obtained by acid
or enzymatic coagulation of milk, optionally added with cream and/or butter and/or anhydrous milk fat or butter
oil ...
Produção de panetone utilizando bactérias ácido láticas e leveduras isoladas de fermento natural liofilizado
(Universidade Federal de Santa Maria, 2018-05-30)
Natural yeast (sourdough) is a mixture composed of wheat flour and water being
fermented by the action of lactic acid bacteria (LAB) and yeasts, used to make some bakery
products, such as panettone. Panettone is a product ...
Desenvolvimento de um fotobiorreator hidrido para a conversão de CO2 em biomassa microalgal
(Universidade Federal de Santa Maria, 2015-12-10)
The photosynthetic conversion of carbon dioxide (CO2) for the microalgae biomass production need photobioreactors with configurations settings. The objective was to develop a hybrid photobioreactor for CO2 fixation and ...
Compostos fenólicos e atividade antioxidante em fermentados alcoólicos de diferentes cultivares de mirtilo
(Universidade Federal de Santa Maria, 2015-03-18)
Blueberries are an original fruit from the northern hemisphere, where it is grown and marketed on a large scale, especially in the United States, Canada, France and Germany. In recent years the blueberry has received special ...