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Micronização como alternativa para valorização do bagaço de uva: caracterização e aplicação em snack extrusado
(Universidade Federal de Santa Maria, 2020-01-20)
Grape pomace, the winemaking by-product, is characterized by a significant amount of dietary fiber and phenolic compounds. Most of these compounds are associated with the fibrous matrix. Physical modifications, such as ...
Efeitos da associação da aflatoxina B1 com aspartame em parâmetros bioquímicos e comportamentais em ratos
(Universidade Federal de Santa Maria, 2020-03-11)
Mycotoxins are substances produced by fungi, natural contaminants of various foods. Aflatoxins are mycotoxins produced mainly by fungi of the Aspergillus genus, with aflatoxin B1 (AFB1) being the most frequent and the most ...
Substituição da gordura animal por óleos vegetais reestruturados em hambúrgueres: impactos nutricionais, sensoriais e tecnológicos
(Universidade Federal de Santa Maria, 2021-08-18)
Due to the high content of saturated fatty acids, the excessive consumption of meat products can increase the risk of chronic diseases. Thus, to confer healthier characteristics to meat products, this study aimed to improve ...
Processos verdes de extração de produtos naturais de materiais vegetais com ultrassom e micro-ondas
(Universidade Federal de Santa Maria, 2020-07-27)
The market of natural ingredients has been increasing worldwide in the last years, and, as a
consequent the development of efficient extraction methods can be a current challenge for food,
chemicals and pharmaceutical ...
Estudos sobre a deterioração fúngica no segmento de panificação
(Universidade Federal de Santa Maria, 2020-03-02)
Bread is one of the oldest and most consumed foods in the world and its contamination by filamentous fungi is related to economic losses. The investigation of the causes and the main species responsible for the spoilage ...
Extração e caracterização de diferentes constituintes da inflorescência de bananeira e aplicação em produtos cárneos
(Universidade Federal de Santa Maria, 2020-02-27)
The inflorescence of the banana tree, also known as the floral bud or banana heart, is one of the residues of the banana tree. Due to its high nutritional value, the inflorescences can be used in diets in the form of ...
Dinâmica de compostos orgânicos voláteis a partir de bioprocessos microalgais
(Universidade Federal de Santa Maria, 2021-11-16)
The metabolic versatility of microalgae provides solutions to technological challenges in the food industry. Issues that sound controversial, such as the removal of unpleasant odor from wastewater treatment plants, and the ...
Produção de microcápsulas probióticas por coacervação complexa associada à reticulação enzimática e aplicação em sucos de fruta
(Universidade Federal de Santa Maria, 2020-03-27)
The objective of this work was to develop microcapsules containing L. acidophilus LA-02 by complex coacervation associated with crosslinking with transglutaminase to increase the viability of the probiotic culture after ...
Efeito da idade e do período de despesca do pirarucu (Arapaima gigas) na caracterização físico-química da carne e desenvolvimento de mantas salgadas e secas
(Universidade Federal de Santa Maria, 2021-08-13)
Known as the pirarucu in Brazil and paiche in Peru, Arapaima gigas is one of the world’s largest freshwater fish. This species provides excellent industrial yields and has mild-flavored meat, light coloring, soft textures, ...
Otimização da produção de óleo microbiano por Umbelopsis isabellina e microencapsulação pelo método de gelificação iônica externa
(Universidade Federal de Santa Maria, 2021-10-08)
Filamentous fungi such as Umbelopsis isabellina have emerged as a biotechnological alternative for obtaining oils rich in monounsaturated and polyunsaturated fatty acids, which are important nutrients for the regulation ...