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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 queijo tipo prato com reduzido teor de sal (NaCl) e adição de algas marinhas
(Universidade Federal de Santa Maria, 2014-08-19)
Salt (NaCl) is the principal sodium (Na) supplier in the diet; their excess intake is associated with hypertension and other diseases. Salt is also one of the most important ingredients in cheese making, therefore it is ...
Implementação do sistema brasileiro de inspeção de produtos de origem animal (SISBI- POA) em Santa Maria-RS.
(Universidade Federal de Santa Maria, 2017-03-03)
The hygienic-sanitary and quality-control issues in the elaboration of safe foods have long been a subject
incorporated in public health. However, the production and consumption of animal products that are not
in ...
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, ...
Qualidade microbiológica e físico-química de queijo mussarela fatiado à granel e embalado à vácuo
(Universidade Federal de Santa Maria, 2011-03-30)
The mozzarella cheese is a product of high consumption, but very susceptible to microbiological contamination. Therefore, this study aimed to evaluate the microbiological
and physical-chemistry of sliced mozzarella cheese ...
Quebra de peso das carcaças suínas e estudo da vida de prateleira da carne
(Universidade Federal de Santa Maria, 2005-02-21)
The chilling process of pig carcasses is one of great relevant aspect of the final meat quality. Therefore, to reduce weight loss and to increase the shelf life of the pig meat, two distinct experiments were designed in a ...
Resíduos de poluentes orgânicos persistentes em mel de abelhas: repercussões da contaminação ambiental
(Universidade Federal de Santa Maria, 2013-11-28)
Persistent Organic Pollutants (POPs) are chemical substances that are widely distributed throughout the environment, accumulate in the fatty tissue of living organisms, are found at higher concentrations in the food chain ...
Resíduos de bifenilos policlorados em arroz e feijão do estado do Rio Grande do Sul
(Universidade Federal de Santa Maria, 2011-09-12)
Polychlorinated biphenyls (PCBs) were commercially produced between 1929 and the mid 1980s with industrial purposes. The same properties that interested industrially, as chemical inertness, high dielectric constant, ...
Resíduos de fungicidas em vinhos de diferentes propriedades vitivinícolas do Rio Grande do Sul, Brasil, frente ao uso da tecnologia Thermal Pest Control a campo
(Universidade Federal de Santa Maria, 2015-03-06)
The use of chemical compounds in the wine industry is extremely high, thus, it is appropriate to identify and quantify pesticide residues in wine because grapes are one of the fruits with the highest number of pesticide ...