Buscar
Itens para a visualização no momento 61-70 of 122
Propriedades físico-químicas e efeito prebiótico de pectina hidrolisada obtida de resíduos agroindustriais
(Universidade Federal de Santa Maria, 2016-03-13)
Pectin is a soluble dietary fiber that in addition to its role in the food industry as a thickener and emulsifier, provides metabolic effects related to weight control, lipids and glucose levels. It is found in significant ...
Microcápsulas probióticas aplicadas à produção de salame tipo italiano
(Universidade Federal de Santa Maria, 2014-12-18)
The aim of this study was to develop probiotic microcapsules of Bifidobacterium animalis and Lactobacillus acidophilus evaluating the survival of the microencapsulated probiotics under simulated gastrointestinal conditions ...
Microencapsulação de culturas probióticas por spray drying utilizando diferentes agentes encapsulantes
(Universidade Federal de Santa Maria, 2018-04-27)
Functional products have played an important role in the food industry because they have beneficial health properties for consumers. In this context, there are probiotic bacteria, which, due to their innumerable benefits, ...
Efeito da idade e do período de despesca do pirarucu (Arapaima gigas) na caracterização físico-química da carne e desenvolvimento de mantas salgadas e secas
(Universidade Federal de Santa Maria, 2021-08-13)
Known as the pirarucu in Brazil and paiche in Peru, Arapaima gigas is one of the world’s largest freshwater fish. This species provides excellent industrial yields and has mild-flavored meat, light coloring, soft textures, ...
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 ...
Otimização da produção de óleo microbiano por Umbelopsis isabellina e microencapsulação pelo método de gelificação iônica externa
(Universidade Federal de Santa Maria, 2021-10-08)
Filamentous fungi such as Umbelopsis isabellina have emerged as a biotechnological alternative for obtaining oils rich in monounsaturated and polyunsaturated fatty acids, which are important nutrients for the regulation ...
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 ...
Produção de panetone utilizando bactérias ácido láticas e leveduras isoladas de fermento natural liofilizado
(Universidade Federal de Santa Maria, 2018-05-30)
Natural yeast (sourdough) is a mixture composed of wheat flour and water being
fermented by the action of lactic acid bacteria (LAB) and yeasts, used to make some bakery
products, such as panettone. Panettone is a product ...
Desenvolvimento de um fotobiorreator hidrido para a conversão de CO2 em biomassa microalgal
(Universidade Federal de Santa Maria, 2015-12-10)
The photosynthetic conversion of carbon dioxide (CO2) for the microalgae biomass production need photobioreactors with configurations settings. The objective was to develop a hybrid photobioreactor for CO2 fixation and ...
Compostos fenólicos e atividade antioxidante em fermentados alcoólicos de diferentes cultivares de mirtilo
(Universidade Federal de Santa Maria, 2015-03-18)
Blueberries are an original fruit from the northern hemisphere, where it is grown and marketed on a large scale, especially in the United States, Canada, France and Germany. In recent years the blueberry has received special ...