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Ferramenta para implementação dos requisitos higiênico-sanitários em serviços de nutrição e dietética hospitalar
(Universidade Federal de Santa Maria, 2014-03-24)
The goal of this study was to develop a quality tool for Nutrition and Dietetics Hospital Services and evaluate the hygienic sanitary conditions of these places before and after the implementation of this tool, according ...
Fibra alimentar a partir de casca de uva: desenvolvimento e incorporação em bolos tipo muffin
(Universidade Federal de Santa Maria, 2015-01-16)
In the wine industry are generated large quantities of solid waste, such as grape pomace, which are discarded or underutilized. However, represent alternative nutrient sources, as significant levels of dietary fiber. The ...
Desenvolvimento de produto cárneo fermentado adicionado de óleo de canola
(Universidade Federal de Santa Maria, 2011-02-03)
The objective of this study was to evaluate the effects of partial replacement of pork fat for emulsion containing canola oil in Italian type sausage. Three treatments were developed, including: control (100% pork fat, no ...
Desenvolvimento de queijo minas frescal probiótico com teor reduzido de lactose
(Universidade Federal de Santa Maria, 2011-03-21)
In recent years, there has been an increasing demand for foods with some functional
property, being the dairy products the largest range of functional products
manufactured on the market today. Nevertheless, a large part ...
Modelos de classificação de sistemas de produção de leite equantificação de ácidos graxospor espectroscopia NIR
(Universidade Federal de Santa Maria, 2016-07-22)
It was evaluate the fatty acid profile of organic and conventional milk in differen seasons, the use of spectral data obtained in the near infrared region for classification of milk (organic vs conventional) and quantification ...
Produção de salame tipo italiano através de cura natural com extratos de aipo e acelga
(Universidade Federal de Santa Maria, 2010-12-17)
The meat industry is always alert to consumer s requirements. Consumer s are now in search for healthier products, once they are changing their food habits. The sodium nitrite and other chemical preservatives are related ...
Determinação de bifenilos policlorados em leite em pó e ingestão diária estimada por pré-escolares
(Universidade Federal de Santa Maria, 2010-08-27)
The polychlorinated biphenyls are synthetic organoclorated substances that can produce noxious effects to health. There are not any natural sources of PCBs known in the environment. They can be liquid or solid, colorless ...
Avaliação da atividade antioxidante do extrato de erva-cidreira-de-arbusto (Lippia alba (Mill) NE Brown) em embutido cozido a base de carne ovina de descarte
(Universidade Federal de Santa Maria, 2011-02-04)
The present paper has the goal evaluate the use of the disposal sheep meat in fitted meat and evaluate its lipid stability through the using of lemon balm bush extract (Lippia alba (Mill) NE Brown). In a first moment was ...
Efeitos da substituição parcial de cacau por alfarroba em bebidas lácteas
(Universidade Federal de Santa Maria, 2013-02-04)
The whey has been gaining ground and importance in the food industry. The milk beverages
are one way to use this coproduct, the ones with chocolate flavor has broad consumer
acceptance of both sexes and various ages. ...
Uso de óleos essenciais de especiarias para controle de coliformes em linguiça toscana
(Universidade Federal de Santa Maria, 2015-07-17)
The food products deterioration by pathogenic microorganisms is a major problem especially in meat industries. Escherichia coli is a facultative anaerobic bacteria of intestinal origin, and is a cause of concern in the ...