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Caracterização físico-química, fenólica e sensorial da CV. Marselan de diferentes regiões do Rio Grande do Sul
(Universidade Federal de Santa Maria, 2015-03-20)
There is a great diversity of vines in the world, generating high variability characteristics of the wines produced. With the increased interest motivated by health benefits, making room for the growth of consumption and ...
Elaboração de doce de leite light contendo probióticos microencapsulados
(Universidade Federal de Santa Maria, 2015-08-31)
The dulce de leche is a typical product from Latin America, mainly in Brazil, Argentina and Uruguay. It‟s a product very appreciated by consumers because of its sensorial characteristics despite its high energy values. ...
Suplementação de jundiás com óleos da Amazônia:desempenho, composição química e estabilidade oxidativa de filés
(Universidade Federal de Santa Maria, 2015-02-26)
This study aimed to evaluate the efficiency of supplementation in the diet of silver catfish with blend of buruti and murumuru oils, in natura or enzimatically esterified on biological responses, chemical composition, ...
Investigação da deterioração fúngica de empanados congelados de frango: origem da contaminação e resistência térmica dos deteriorantes
(Universidade Federal de Santa Maria, 2015-01-29)
The food industry has changed in recent decades the focus of the production, since the eating habits of consumers have been directed to practical, fast and tasty foods. So, breaded frozen chicken were created, one of the ...
Determinação por cromotografia em fase gasosa de aminoácidos livres em salames submetidos a ultrassom
(Universidade Federal de Santa Maria, 2015-03-12)
Amino acids are organic compounds abundant in animal tissues, especially in meat and meat products, in free form or polymers, participating in biochemical reactions and may be precursors of compounds of interest in the ...
Caracterização de micro-organismos com potencial probiótico isolados a partir de kefir produzidos na região noroeste do estado do Rio Grande do Sul
(Universidade Federal de Santa Maria, 2015-03-09)
The consumption of functional foods has increased over the years, the awareness of the population to purchase foods that benefit health. Among the main and most functional foods are consumed fermented milk. The kefir is ...
Caracterização físico-química, microbiológica e compostos bioativos de farinhas de cascas e bagaço de kiwi (Actinidia deliciosa) e aplicação em patê
(Universidade Federal de Santa Maria, 2015-06-18)
Pâté or paste is made up primarily of fats, proteins and water, being susceptible to deterioration reactions, such as lipid oxidation. Antioxidants are used to slow this processes, with the synthetic ones being more utilized, ...
Crem (Tropaeolum pentaphyllum Lam): caracterização química, antioxidante e sua aplicação como condimento em uma pasta vegetal
(Universidade Federal de Santa Maria, 2015-05-21)
The present study had by object analyze the chemical composition of crem (Tropaeolum pentaphyllum Lam) and posteriorly check the effect of this tubercle used as condiment in the shelf life of a vegetable paste the chickpea ...
Utilização de farinha de chia (Salvia hispânica) na elaboração de pão sem glúten sem adição de goma e gordura
(Universidade Federal de Santa Maria, 2015-03-12)
Celiac disease is a permanent intolerance to gluten and its treatment is based in the total removal of these dietary proteins . The chia seed is highly nutritious because of the high content of protein, dietary fiber and ...
Avaliação da fração volátil de Phormidium autumnale em biorreatores heterotróficos
(Universidade Federal de Santa Maria, 2015-03-09)
The microalgae are a source of potential commercial interest biomolecules due to its diverse metabolic profile able to synthesize different classes of organic compounds. The Phormidium gender is a cyanobacterium with growth ...