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Substituição da gordura animal por óleos vegetais reestruturados em hambúrgueres: impactos nutricionais, sensoriais e tecnológicos
(Universidade Federal de Santa Maria, 2021-08-18)
Due to the high content of saturated fatty acids, the excessive consumption of meat products can increase the risk of chronic diseases. Thus, to confer healthier characteristics to meat products, this study aimed to improve ...
Micropartículas de Spirulina sp. aplicadas em mistura para bebida de base láctea
(Universidade Federal de Santa Maria, 2018-09-28)
Population aging requires new products development to meet consumer demand for nutritious, attractive, and healthy foods. Whey protein concentrate and Spirulina are promising ingredients for the food industry, as they ...
Microencapsulação de probióticos e extrato bioativo de casca de cebola roxa (Allium cepa L.) por gelificação iônica externa
(Universidade Federal de Santa Maria, 2022-02-02)
The development of products containing one or more bioactive compounds has become an attractive way to the consumer as a way to establish a better quality of life. Among the bioactive compounds, probiotics and antioxidant ...