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Casca de jabuticaba: metabolização e implicações na prevenção das complicações do diabetes
(Universidade Federal de Santa Maria, 2019-01-31)
The aim of this study was to evaluate the profile of phenolic compounds from jaboticaba peel powder (JPP), their bioaccessibility after simulation of gastrointestinal digestion and the involvement of gut microbiota in ...
Extração e caracterização de diferentes constituintes da inflorescência de bananeira e aplicação em produtos cárneos
(Universidade Federal de Santa Maria, 2020-02-27)
The inflorescence of the banana tree, also known as the floral bud or banana heart, is one of the residues of the banana tree. Due to its high nutritional value, the inflorescences can be used in diets in the form of ...
Desenvolvimento e caracterização físico-química e sensorial de fermentados de butiá (Butia odorata)
(Universidade Federal de Santa Maria, 2013-02-27)
Fruits from different biomes haven been studied as a new alternative to the development of alcoholic fermented beverages besides the traditional grape wine. Jelly palm (butia odorata) is a typical fruit from the southern ...
Efeitos da dieta hiperlipídica suplementada com óleos vegetais nos parâmetros metabólicos e inflamatórios em ratos Wistar
(Universidade Federal de Santa Maria, 2013-05-29)
The consumption of trans fat is strongly associated to the development of
cardiovascular disease (CVD) by its action on plasma lipids and because they act in
an inflammatory processes; besides, vegetable oils are used ...
Controle de mofos em salaminho e salame tipo italiano, através de desinfecção por natamicina, ultravioleta, ozônio e ionização do ar
(Universidade Federal de Santa Maria, 2013-04-30)
The presence of molds on the surface of salami may bring undesirable effects during the maturation process of salami, causing negative effects on the development of color, aroma and flavor. Where there is often the need ...
Probióticos encapsulados aplicados em produto cárneo
(Universidade Federal de Santa Maria, 2016-05-20)
The aim of this study was to encapsulate probiotic microorganisms, evaluating their resistance against harsh environments and the use in dry fermented sausages. L. plantarum ATCC 8041 and E. faecium ATCC 700221 were ...
Substituição da carne mecanicamente separada por diferentes concentrações de hidrolisado proteico em mortadela
(Universidade Federal de Santa Maria, 2012-07-19)
The objective of this study was to develop a liquid protein hydrolysate from
Mechanically Deboned Chicken Meat (MDCM) by enzymatic hydrolysis and to evaluate the
addition of different concentrations (10, 20 and 30%) in ...
Uso de antioxidantes naturais na preservação do estado oxidativo de salsichas
(Universidade Federal de Santa Maria, 2013-03-28)
Lipid oxidation is one of the main causes of loss in food quality. In order to prevent oxidative deterioration and organoleptic changes in foods, industries use antioxidants agents. In past few years, the use of natural ...
Goma da linhaça (Linum usitatissimum L.) para uso como hidrocolóide na indústria alimentícia
(Universidade Federal de Santa Maria, 2009-02-25)
This work aimed to assess the yield of extractions of the flaxseed gum (whole and ground) and meal flaxseed in different concentrations, and check the effect of adding flaxseed gum in beef burguer with different levels of ...
Potencial tecnológico e nutricional de subprodutos do processamento de frutas
(Universidade Federal de Santa Maria, 2013-02-22)
The passion fruit peel (CM), apple pomace (BM) and orange bagasse (BL) are by-products generated in large quantities and usually wasted by brazilian industries of juices processing. However have nutritional qualities ...