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Itens para a visualização no momento 41-44 of 44
Inclusão de bagaço de uva na alimentação de suínos sobre as características de carcaça e a qualidade da carne
(Universidade Federal de Santa Maria, 2020-03-10)
The aim of this study was to evaluate the potential of the winemaking residue of red grapes
(Vitis vinifera) in form of silage (GPS), at the level of 200 g/kg in dry base, in the diet of
confined and free pigs, with ...
Elaboração de pernil curado de coelho com reduzido teor de sódio
(Universidade Federal de Santa Maria, 2021-01-18)
Cured meat products are usually produced with high salt levels to guarantee the microbiological
quality of the final product and to improve the sensory characteristics. This study aimed to
produce low-sodium dry-cured ...
Aromatização assistida por ultrassom seguida de oleogelação como estratégia para agregação de valor ao óleo de bagaço de oliva
(Universidade Federal de Santa Maria, 2020-03-24)
In the processing of olive fruits, large amounts of by-products are generated. The olive oil extraction process generates about 80% of by-products, such as bagasse. With this by-product, olive pomace oil (OB) can be produced ...
Integração mássica e energética em sistemas de oxicombustão na indústria de alimentos
(Universidade Federal de Santa Maria, 2020-10-23)
The development of alternative technologies aimed at mitigating carbon dioxide has been the target of several scientific pieces of research, highlighting the sustainability and economy of industrial production processes. ...