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Influência de hábitos maternos na concentração de bifenilos policlorados (PCBs) em soro de cordão umbilical
(Universidade Federal de Santa Maria, 2010-03-05)
The polychlorinated biphenyls (PCBs) are synthetic aromatic chemicals mixtures industrially used since the 30 s decade. Due to its physics characters, as electric current and high temperature tolerance, it has been applied ...
Influência da utilização do extrato hidroalcoólico de própolis sobre o desenvolvimento de fungos e características físicoquímicas e sensoriais do salame tipo italiano.
(Universidade Federal de Santa Maria, 2004-10-22)
The objective of the present work evaluate the efficiency of the hydro alcoholic extract of propolis in different concentrations in the control from the development of moulds in the Italian dry cured sausage surface, as ...
Influência da maturação no rendimento de peito de frango marinado cozido em processo contínuo
(Universidade Federal de Santa Maria, 2012-01-30)
The objective of this study was to evaluate the influence of different ageing time after deboning (deboning time) and ageing time before deboning (holding time) in quality and cook loss of marinated, cooked and frozen ...
Efeitos da associação da aflatoxina B1 com aspartame em parâmetros bioquímicos e comportamentais em ratos
(Universidade Federal de Santa Maria, 2020-03-11)
Mycotoxins are substances produced by fungi, natural contaminants of various foods. Aflatoxins are mycotoxins produced mainly by fungi of the Aspergillus genus, with aflatoxin B1 (AFB1) being the most frequent and the most ...
Sensibilidade de fungos termorresistentes aos sanitizantes e influência de diferentes condições sobre a eficácia antifúngica destes agentes
(Universidade Federal de Santa Maria, 2021-08-20)
This study aimed to evaluate the sensitivity of thermoresistant fungi (Aspergillus australensis MB 2579; NFF 02; Aspergillus aureoluteus NFC1; Paecilomyces fulvus PFF 01; Paecilomyces niveus PNT 01; PNDC 01; PNB1 01; e ...
Parâmetros de qualidade do queijo colonial: percepção do consumidor & relação de consumo
(Universidade Federal de Santa Maria, 2021-04-12)
Cheese is a product that has a high nutritional value and is widely produced in southern
Brazil. Colonial Cheese is a type of cheese made mainly in family farms in an artisanal way
so as to add value to its raw material. ...
Otimização da extração aquosa de polifenois do bagaço de mirtilo e do resíduo da vinificação
(Universidade Federal de Santa Maria, 2017-03-03)
Fruit processing and wine industries generate large quantities of solid wastes. Blueberry bagasse and grape pomace are some of them which are discarded or underutilized. However, it still is a rich source of bioactive ...
Nanoemulsões do extrato do cálice de Physalis peruviana: desenvolvimento, avaliação da estabilidade e estudos de toxicidade
(Universidade Federal de Santa Maria, 2019-10-18)
Physalis peruviana presents a variety of biologically active compounds, especially in its calyx, which
is considered a byproduct with potential to be explored and reused. Among the most promising
technologies in the food ...
Desenvolvimento de equipamentos e processos de base microalgal e caracterização de bioprodutos de origem fotossintética
(Universidade Federal de Santa Maria, 2019-08-08)
Microalgae-based processes and products are currently the focus of considerable researchers, government agencies, and private companies around the world due to its wide variety of applications. Due to the high productivities ...
Fracionamento granulométrico e micronização como estratégia para agregação de valor ao bagaço de oliva: compostos bioativos e bioacessibilidade
(Universidade Federal de Santa Maria, 2019-09-18)
The objective of this study was to evaluate the effects of granulometric fractionation and micronization of olive pomace as a strategy to improve the functional and technological properties of dietary fiber and polyphenol ...