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Avaliação de compostos funcionais de grãos e extrato concentrado de cevada visando aplicações nutricionais
(Universidade Federal de Santa Maria, 2012-12-04)
The present study aims to evaluate the functional compounds dietary fibre and
fractions, antioxidants, minerals, and antioxidant activity of barley cultivars, and a
concentrated extract made from whole grains of barley ...
Potencial bacteriocinogênico e probiótico de bactérias ácido láticas isoladas de leite e queijos artesanais
(Universidade Federal de Santa Maria, 2013-06-17)
Among the wide range of products naturally fermented by lactic acid bacteria
(LAB), there are the homemade cheeses. These bacteria are inherent to the raw milk
and the fermentation process for producing compounds responsible ...
Compostos fenólicos em uvas e vinhos da variedade Merlot
(Universidade Federal de Santa Maria, 2012-04-23)
The main aim of this work was to evaluate the phenolic compounds of Merlot grapes and wines, from vineyards located at Dom Pedrito (Campanha Gaúcha) and Bento Gonçalves (Serra Gaúcha). The following aspects were evalueted: ...
Influência das condições de armazenamento no envelhecimento de arroz
(Universidade Federal de Santa Maria, 2012-05-29)
In the rice storage, changes in the grains physic-chemical properties occur due to a
process called ageing, which is fundamental to the culinary quality of this cereal. This work was
conducted aiming to determine the ...
Caracterização do consumo e emprego de técnicas moleculares na detecção da maciez da carne bovina
(Universidade Federal de Santa Maria, 2013-09-27)
The beef sector today forms an important supply chain, with strong interaction mainly to sectors related to agribusiness, genetic, commerce and culture. The objectives of this thesis were to characterize the consumption ...
Avaliação da atividade antimicrobiana e antioxidante de extratos de caqui (Diospyros kaky l.) para proteção de produtos cárneos
(Universidade Federal de Santa Maria, 2012-09-21)
Microbial and oxidative changes occurring in meat and meat products cause loss of quality
and consequent commercial devaluation. The consumption of meat products has caused concern
among consumers by the presence of ...
Procedimentos para avaliação da qualidade da carne bovina in natura na recepção em serviços de alimentação
(Universidade Federal de Santa Maria, 2014-03-28)
Reception of innocuous fresh meat is relevant to the production of safe food by food services. Thus, federal
sanitary legislation has determined the evaluation and approval of raw material during reception. The objective
of ...
Efeito nutricional da fortificação protéicoenergética da alimentação escolar de crianças
(Universidade Federal de Santa Maria, 2013-02-25)
In Brazil, as well as in many developing countries, hunger and malnutrition affect a
large portion of population. In children, this situation can determine important consequences
for the rest of their lives, from both ...