Now showing items 1-6 of 6
OBTENÇÃO DE HIDROLISADO PROTEICO DE CARNE MECANICAMENTE SEPARADA (CMS) E CARCAÇAS MANUALMENTE DESOSSADAS (CMD) DE FRANGO POR HIDRÓLISE ENZIMÁTICA
(Universidade Federal de Santa Maria, 2012-09-12)
The production and use of protein hydrolysates, derived from animal and vegetable sources in specific formulations is an area of growing interest. Protein hydrolysates can be obtained mainly by three methods: alkaline ...
LÁCTEOS: ATRIBUTOS VALORIZADOS NA COMPRA, PERFIL DE ÁCIDOS GRAXOS E EFEITOS DO ÁCIDO LINOLÉICO CONJUGADO NO METABOLISMO LIPÍDICO
(Universidade Federal de Santa Maria, 2012-11-13)
The relationships between nutrition and health have been studied throughout recent years as a result of the growing concern about the population s health. Consumers are increasingly more demanding about the quality of food ...
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 ...
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 ...
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 most ...