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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 ...
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 ...
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 ...
Compostos bioativos em uvas ‘Isabel’: influência da radiação UV-C e potencial protetor em modelo de colite ulcerativa em ratos
(Universidade Federal de Santa Maria, 2018-01-25)
The aims of this study were to evaluate the effect of post-harvest UV-C irradiation on antioxidant
markers of 'Isabel' grapes and to study the protective potential of grape peel powder (GPP) and its
bioactive fractions ...
Micronização como alternativa para valorização do bagaço de uva: caracterização e aplicação em snack extrusado
(Universidade Federal de Santa Maria, 2020-01-20)
Grape pomace, the winemaking by-product, is characterized by a significant amount of dietary fiber and phenolic compounds. Most of these compounds are associated with the fibrous matrix. Physical modifications, such as ...
Metabólitos voláteis de Phormidium autumnale em diferentes sistemas de cultivo
(Universidade Federal de Santa Maria, 2018-12-13)
Microalgae are a potential source of biomolecules of commercial interest due to their
diversified metabolic profile capable of synthesizing different organic classes of
compounds. The Phormidium autumnale is a cyanobacteria ...
Avaliação da implementação do regulamento técnico de boas práticas para serviços de alimentação
(Universidade Federal de Santa Maria, 2013-01-25)
According to the Collegiate Directory of Brazilian Health Surveillance Agency (acronym in Portuguese: Anvisa), the Good Practices are procedures that should be adopted by food services to ensure the sanitary quality of ...
Desenvolvimento de métodos analíticos baseados no princípio de frasco único empregando entalpimetria no infravermelho para controle de qualidade de alimentos e produtos farmacêuticos
(Universidade Federal de Santa Maria, 2018-08-06)
The classical methods of chemical quality control such as determination of content uniformity (CU) in medicines, saponification value (SV) in edible oils and active chlorine content in bleaching are often based on volumetric ...
Qualidade do leite produzido em sistemas orgânico e convencional
(Universidade Federal de Santa Maria, 2013-11-27)
The concern about food safety, animal welfare, and environmental impacts caused by
intensive production systems has led to an increasing interest in foods derived from a sustainable
production system. In this context, ...