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Efeito da radiação micro-ondas sobre processos oxidativos em óleo e gordura submetidos à fritura de batata inglesa
(Universidade Federal de Santa Maria, 2014-03-14)
The aim of this work was to employ the microwave radiation in the processes of frying potatoes (Solanum tuberosum L.), and evaluate of the impact on lipids oxidation parameters and mass transfer in the product. The potatoes ...
Efeito da natamicina e sorbato de potássio no controle de fungos durante a maturação de queijo minas padrão
(Universidade Federal de Santa Maria, 2004-07-16)
Minas Standard type of cheese is one of the most consumed in the country nowadays. After being manufactured, it requires a period of maturation, in which there are some changes in the chemical and physical properties of ...
Efeito da contagem de células somáticas e contagem bacteriana total sobre os constituintes do leite
(Universidade Federal de Santa Maria, 2012-07-24)
The study aims to evaluate the effect of somatic cell count (SCC) and total bacterial count (TBC) on the constituents of milk, checking the influence that the climatic variables have on these hygienic-sanitary indicators. ...
Efeito da desfolha e do armazenamento de cachos em câmara fria antes do esmagamento em uvas e vinhos Chardonnay e Cabernet Sauvignon da região da Campanha, RS.
(Universidade Federal de Santa Maria, 2009-03-17)
The Brazilian wines have been improving in the last few years, mainly because: the utilization of better adapted varieties of Vitis vinifera grapes, the expansion to new and different areas for grapes, to better vineyard ...
Caracterização físico-química, fenólica e sensorial da CV. Marselan de diferentes regiões do Rio Grande do Sul
(Universidade Federal de Santa Maria, 2015-03-20)
There is a great diversity of vines in the world, generating high variability characteristics of the wines produced. With the increased interest motivated by health benefits, making room for the growth of consumption and ...
Ultrassom no tratamento pós-colheita de uvas cultivar Isabel e Cabernet Sauvignon e sua influência na composição dos sucos
(Universidade Federal de Santa Maria, 2012-02-24)
Phenolic compounds in plants have attracted considerable attention during the last
decade due to their contribution to human health in reduce the risk of chronic
diseases. The grape is one of the largest sources of these ...
Avaliação da qualidade nutricional do resíduo de fermentação de batata (Solanum tuberosum L.) na resposta biológica em ratos
(Universidade Federal de Santa Maria, 2008-02-22)
Potato (Solanum tuberosum L.) has been more and more used as a dietary source, mainly in
developing countries. It is the fourth most important crop in the world, right after wheat, rice
and corn. In Brazil, it is one of ...
Elaboração de doce de leite light contendo probióticos microencapsulados
(Universidade Federal de Santa Maria, 2015-08-31)
The dulce de leche is a typical product from Latin America, mainly in Brazil, Argentina and Uruguay. It‟s a product very appreciated by consumers because of its sensorial characteristics despite its high energy values. ...
Elaboração de cerveja com adição de erva-mate (Ilex paraguariensis A. St.-Hil.): qualidade físico-química e sensorial
(Universidade Federal de Santa Maria, 2016-03-04)
The search for different products encourage the search for new raw materials to add bioactive compounds, physicochemical characteristics and sensory beer. Given the recognized beneficial properties, as well as its use and ...
Elaboração de produto cárneo probiótico a partir de microrganismos isolados de leites fermentados
(Universidade Federal de Santa Maria, 2008-02-25)
This study aimed to isolate and characterize probiotic strains from fermented milk and multiplies
in the swine plasma medium for inoculation in Italian salamis, with the starter culture
Staphylococcus xylosus isolated ...