Buscar
Itens para a visualização no momento 1-10 of 10
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 ...
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 ...
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 ...
Desenvolvimento e aplicação de métodos analíticos para caracterização de biomassas microalgais
(Universidade Federal de Santa Maria, 2020-10-30)
Microalgal biomass has compounds of commercial importance, lipids, proteins, carbohydrates, pigments and toxins are the most researched and applied. However, synthesis intermediates can also be studied to help understand ...
Aplicação da termografia no infravermelho no controle da qualidade em indústrias de alimentos
(Universidade Federal de Santa Maria, 2020-03-14)
The official methods used for the determination of alcohol content of beverages require a previous
stage of distillation, with limitations as low throughput and time- and energy-consuming steps.
Another challenge to be ...
Biorreatores heterotróficos microalgais aplicados ao tratamento de efluentes agroindustriais
(Universidade Federal de Santa Maria, 2020-03-18)
The nutrient cycling from microalgae-based processes is a potential technological route to be applied in wastewater treatment plants. The pollutant conversion in parallel with microalgal sludge formation results in a ...
Integração mássica e energética em sistemas de oxicombustão na indústria de alimentos
(Universidade Federal de Santa Maria, 2020-10-23)
The development of alternative technologies aimed at mitigating carbon dioxide has been the target of several scientific pieces of research, highlighting the sustainability and economy of industrial production processes. ...