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Itens para a visualização no momento 11-20 of 24
Uso de antioxidantes naturais na preservação do estado oxidativo de salsichas
(Universidade Federal de Santa Maria, 2013-03-28)
Lipid oxidation is one of the main causes of loss in food quality. In order to prevent oxidative deterioration and organoleptic changes in foods, industries use antioxidants agents. In past few years, the use of natural ...
Potencial tecnológico e nutricional de subprodutos do processamento de frutas
(Universidade Federal de Santa Maria, 2013-02-22)
The passion fruit peel (CM), apple pomace (BM) and orange bagasse (BL) are by-products generated in large quantities and usually wasted by brazilian industries of juices processing. However have nutritional qualities ...
Efeitos da substituição parcial de cacau por alfarroba em bebidas lácteas
(Universidade Federal de Santa Maria, 2013-02-04)
The whey has been gaining ground and importance in the food industry. The milk beverages
are one way to use this coproduct, the ones with chocolate flavor has broad consumer
acceptance of both sexes and various ages. ...
Avaliação da atividade antioxidante de cogumelo do sol (Agaricus blazei Murril) e sua aplicação em linguiça
(Universidade Federal de Santa Maria, 2013-01-25)
This study aimed to verify the antioxidant activity of sun mushroom (Agaricus blazei Murrill) and its antioxidant effect in pork sausage. First drawn up the hydroethanolic extracts with different extraction times and ...
Diferentes espessantes, níveis de gordura e lactossoro em creme de ricota
(Universidade Federal de Santa Maria, 2013-01-11)
The consumption of low-calorie foods has increased in recent decades. The industries that are
committed to health promotion have been developing technologies for food production with
reduced fat, meeting the demands of ...
Análise da viscosidade e sua correlação com os constituintes dos vinhos finos da região da Campanha
(Universidade Federal de Santa Maria, 2013-08-30)
Rio Grande do Sul is the largest producer in Brazil, it produced about 90% of the wine national in 2011. Among the wine sector of the state, Region of Campanha has been standing out in the production of fine wines. The ...
Desenvolvimento e validação de metodologia analítica para a determinação de micotoxinas em vinhos
(Universidade Federal de Santa Maria, 2013-08-05)
Mycotoxins are secondary metabolites produced by filamentous fungi that occur naturally in foods. The mycotoxins most commonly found in fruits and their processed products are alternariol (AOH), alternariol monometyl ether ...
Fungos deteriorantes de empanados congelados de frango: isolamento, caracterização e crescimento em baixas temperaturas
(Universidade Federal de Santa Maria, 2013-12-19)
Consumption of frozen chicken breaded has increased considerably in recent decades, since they are practical and tasty, able to meet the needs of consumers. The intrinsic characteristics of this product are favorable to ...
Potencial bacteriocinogênico e probiótico de bactérias ácido láticas isoladas de leite e queijos artesanais
(Universidade Federal de Santa Maria, 2013-06-17)
Among the wide range of products naturally fermented by lactic acid bacteria
(LAB), there are the homemade cheeses. These bacteria are inherent to the raw milk
and the fermentation process for producing compounds responsible ...
Caracterização do consumo e emprego de técnicas moleculares na detecção da maciez da carne bovina
(Universidade Federal de Santa Maria, 2013-09-27)
The beef sector today forms an important supply chain, with strong interaction mainly to sectors related to agribusiness, genetic, commerce and culture. The objectives of this thesis were to characterize the consumption ...