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Estudo da eficácia antifúngica de sanitizantes para controle de fungos deteriorantes em indústrias alimentícias
(Universidade Federal de Santa Maria, 2019-07-12)
Fungi have relevance as agents of food spoilage, and the production environment, including air, is an important source for contamination of products such as bread, cheeses, salami and, cured hams. Thus, the adequate hygiene ...
Desenvolvimento de manteiga funcional adicionada de microrganismos probióticos
(Universidade Federal de Santa Maria, 2019-09-11)
Dairy products are among the most consumed foods in the world and are studied for their benefits to human health. Butter is the dairy product that causes the most controversy regarding its consumption, however, studies ...
Nanoemulsões do extrato do cálice de Physalis peruviana: desenvolvimento, avaliação da estabilidade e estudos de toxicidade
(Universidade Federal de Santa Maria, 2019-10-18)
Physalis peruviana presents a variety of biologically active compounds, especially in its calyx, which
is considered a byproduct with potential to be explored and reused. Among the most promising
technologies in the food ...
Desenvolvimento de equipamentos e processos de base microalgal e caracterização de bioprodutos de origem fotossintética
(Universidade Federal de Santa Maria, 2019-08-08)
Microalgae-based processes and products are currently the focus of considerable researchers, government agencies, and private companies around the world due to its wide variety of applications. Due to the high productivities ...
Fracionamento granulométrico e micronização como estratégia para agregação de valor ao bagaço de oliva: compostos bioativos e bioacessibilidade
(Universidade Federal de Santa Maria, 2019-09-18)
The objective of this study was to evaluate the effects of granulometric fractionation and micronization of olive pomace as a strategy to improve the functional and technological properties of dietary fiber and polyphenol ...
Microencapsulação de probióticos por multicamadas para aplicação em alimentos
(Universidade Federal de Santa Maria, 2019-08-09)
The aim of this study was to evaluate the effects of microencapsulation promoted on the viability of
free and microencapsulated Lactobacillus acidophilus by ionic gelation associated with electrostatic
interaction from ...
Casca de jabuticaba: metabolização e implicações na prevenção das complicações do diabetes
(Universidade Federal de Santa Maria, 2019-01-31)
The aim of this study was to evaluate the profile of phenolic compounds from jaboticaba peel powder (JPP), their bioaccessibility after simulation of gastrointestinal digestion and the involvement of gut microbiota in ...
Estudo de plantas alimentícias não convencionais e aplicação em produtos lácteos
(Universidade Federal de Santa Maria, 2019-03-15)
Functional foods are found in virtually all food categories, however these products are not homogeneously spread across all segments of the market. As an ingredient used in formulations of functional foods, the so-called ...
Uso de óleo de girassol alto oléico e aminoácidos na elaboração de mortadela com redução de gordura e sódio
(Universidade Federal de Santa Maria, 2019-03-29)
The reduction of fat and sodium in food is of extreme importance, since the excessive
consumption of these compounds is correlated with the emergence of chronic diseases. In
the present work, the objective was to evaluate ...
Desenvolvimento e caracterização de requeijão funcional
(Universidade Federal de Santa Maria, 2019-09-09)
Requeijão processed cheese is a product obtained from melting the curd, which can be obtained by acid
or enzymatic coagulation of milk, optionally added with cream and/or butter and/or anhydrous milk fat or butter
oil ...