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Itens para a visualização no momento 11-15 of 15
Avaliação do potencial antioxidante e antimicrobano de extratos de Marcela (Achyrocline satureioides) e capim-limão (Cymbopogon citratus) e aplicação em linguiça frescal
(Universidade Federal de Santa Maria, 2018-03-01)
Sausage is a meat product which, because of its high fat content, the nature of the raw materials and the lack of heat treatment, is prone to deterioration, lipid oxidation and microbial contamination. Several studies have ...
Qualidade da carne suína: efeito da inclusão de óleo de linhaça e bagaço de uva na dieta
(Universidade Federal de Santa Maria, 2019-12-20)
The inclusion of natural products with antioxidant action in the animal feed, as well as the use
of different lipid sources, especially n-3 polyunsaturated fatty acids (n-3 PUFA), are
nutritional strategies that have ...
Qualidade da carne de frangos de corte submetidos a diferentes níveis de bagaço de uva na dieta
(Universidade Federal de Santa Maria, 2019-02-28)
The food industry generates a considerable amount of waste. These foods are a source of
bioactive compounds, which is their reuse in interesting animal feed. In addition, the low cost
of victory and the consequent reduction ...
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 ...
Caracterização química da casca de pequi (Caryocar brasiliense Camb.), avaliação de seus extratos e aplicação em linguiça de frango para aumento do shelf life
(Universidade Federal de Santa Maria, 2013-01-24)
The present study aimed to evaluate the extraction of phenolic in pequi peel (Caryocar brasiliense Camb.) by the methods of agitation and microwave focusing and subsequent application of the extract with the highest yield ...