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Uso de ultrassom na produção de salame tipo italiano
(Universidade Federal de Santa Maria, 2016-05-19)
The aim of this study was to evaluate the effect of ultrasound application (US, bath 25 kHz, 500 W) on physical, chemical and microbiological properties of Italian-type fermented sausage during processing and storage. The ...
Probióticos encapsulados aplicados em produto cárneo
(Universidade Federal de Santa Maria, 2016-05-20)
The aim of this study was to encapsulate probiotic microorganisms, evaluating their resistance against harsh environments and the use in dry fermented sausages. L. plantarum ATCC 8041 and E. faecium ATCC 700221 were ...