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Potencialidade do resíduo de cervejaria na terminação de bovinos e como fonte de compostos bioativos para incrementar a qualidade da carne
(Universidade Federal de Santa Maria, 2017-08-21)
Food quality is defined in terms of consumer acceptability, so efforts to reduce oxidation have increased. The incorporation of natural antioxidants into meat can be clone by direct contact on the surface or by supplementing. ...
Desenvolvimento, caracterização e estudo da viabilidade de micropartículas contendo Lactobacillus acidophilus La-14 obtidas por gelificação iônica externa associadas às interações eletrostáticas
(Universidade Federal de Santa Maria, 2017-12-20)
Probiotics are defined by the World Health Organization as living microorganisms that when consumed in adequate amounts confer benefits to the health of the host. But for these benefits to occur, these bacteria need to get ...
Óleos de chia (Salvia hispanica) e perilla (Perilla frutescens): extração com fluidos pressurizados, caracterização química e compostos bioativos
(Universidade Federal de Santa Maria, 2017-12-01)
The objective of this work was to obtain chia and perilla oils with two different pressurized solvents (CO2 and LPG), varying the pressure and temperature conditions in the extraction process, in order to evaluate the ...
Sapota-do-solimões (Quararibea cordata): Caracterização físico-química, estabilidade, compostos bioativos e voláteis
(Universidade Federal de Santa Maria, 2017-08-08)
Sapota-do-Solimões (Quararibea cordata) is a fruit found in the Amazon region of Brazil consumed only by the local population. The production of vegetable pulp is a viable operation in harvest period and able to serve the ...
Estudo dos efeitos da farinha de yacon e de Bifidobacterium lactis sobre as propriedades tecnológicas e funcionais do iogurte de leite de ovelha
(Universidade Federal de Santa Maria, 2017-03-24)
Sheep milk has unrivaled characteristics for the elaboration of fine cheeses and yoghurts,
since it is richer than the milk of the other species in almost all its components. Another food
that stands out for its composition ...
Desenvolvimento de polpa de butiá (Butia odorata) seca utilizando processos de secagem por micro-ondas e ultrassom
(Universidade Federal de Santa Maria, 2017-09-11)
The drying method must be chosen carefully in order to reduce the damage caused by
heating to the physical-chemical characteristics and sensorial quality of the dried product.
Thus, the objective of this work was to ...
Óleo essencial de capim-limão (Cymbopogon flexuosus) na dieta de frangos e peixes: impacto no desempenho e qualidade da carne
(Universidade Federal de Santa Maria, 2017-08-28)
The aim of present work was to evaluate the effect of dietary supplementation with essential oil (EO) of lemongrass (Cymbopogon flexuosus) on productivity indicators and biochemical markers of broilers (Galus galus) and ...
Propriedades funcionais da fibra de maçã modificada química e fisicamente
(Universidade Federal de Santa Maria, 2017-03-10)
This work aimed to study the influence of acid hydrolysis and extrusion on the physicochemical and biological
properties of apple pomace fibre, seeking to enhance its beneficial effects as a functional ingredient. Allied ...
Qualidade da carne de cordeiros alimentados na fase de terminação com caroço de algodão
(Universidade Federal de Santa Maria, 2017-03-09)
The objective of this study was to evaluate the effect of cotton seed in the diet of lambs (0, 100, 200, 300 and 400 g kg-¹) on sensory analysis, fatty acid and amino acid profile, volatile organic compounds, Instrumental ...
Estudo comparativo de suco de uva e vinho tinto em parâmetros bioquímicos e de estresse oxidativo in vivo e em humanos
(Universidade Federal de Santa Maria, 2017-12-21)
Phenolic compounds are the major sources of antioxidants consumed in the human
diet and are widely distributed in grapes and their by-products. Among these
compounds are the flavonoids (catechin, epicatechin, quercetin, ...