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Elaboração de frozen yogurt com propriedades funcionais
(Universidade Federal de Santa Maria, 2008-02-29)
The search for the population s better quality of life is attracting the food industry interest in developing products with functional characteristics, offering wholefoods, fortified, enriched or improved food, causing ...
Atividade antioxidante de extratos de própolis comercializados em Santa Maria - RS e aplicação em lingüiça toscana refrigerada
(Universidade Federal de Santa Maria, 2009-11-13)
This study aimed to characterize commercial extracts of propolis and apply it in different concentrations in Tuscany sausage. The characterization of propolis in
the first experiment was carried out by their compositions ...
Estudo da viabilidade de microrganismo probiótico bifidobacterium lactis em patê de frango com características simbióticas e sua ação na estabilização da oxidação lipídica
(Universidade Federal de Santa Maria, 2012-06-13)
The aim of this study was to investigate the viability of Bifidobacterium lactis microorganism as probiotic when applied to pate chicken storage for period of 42 days. The chicken pate was prepared in the laboratory of ...
Embutido emulsionado a base de pescado (Micropogonias furnierii) com adição de isolado proteico de pescado e antioxidante natural de marcela (Achyrocline satureioides)
(Universidade Federal de Santa Maria, 2011-03-28)
The fish is a major source of protein for human consumption, among its many species is the croaker (Micropogonias furnieri), it has low commercial value and can be used for food production.This study aimed to evaluate the ...
Estudo da viabilidade de microrganismo probiótico (Bifidobacterium ssp lactis) aplicado em produto cárneo cozido
(Universidade Federal de Santa Maria, 2009-03-20)
This project was developed to prepare a cooked meat product, Ham Pate, with probiotic properties from the inoculation of the Bifidobacterium lactis probiotic organism in a concentration capable of ensuring its viability ...
Estudo da alteração da cor e degradação da clorofila durante armazenagem de erva-mate tipo chimarrão
(Universidade Federal de Santa Maria, 2007-02-12)
Ilex paraguariensis A. St.-Hill., popularly known as erva-mate (Portuguese) or yerba-mate (Spanish), is a native species of the subtropical region of South America, and it is raw material for the product also named erva-mate ...
Caracterização de produtos cárneos desenvolvidos com adição de farinha do sabugo de milho (Zea mays)
(Universidade Federal de Santa Maria, 2014-08-29)
Currently a large number of people are searching for a healthier lifestyle, with
a balanced diet, choosing for foods with low levels of fats and sugars and fibers
increments. Desirable due to their nutritional, functional ...
Biorrefinaria de microalgas: produção de químicos de alto valor a partir de efluentes agroindustriais
(Universidade Federal de Santa Maria, 2014-02-18)
Cyanobacteria are prokaryote microorganisms that gather interesting features for the biotechnological use in biorefinery systems. Phormidium sp. is a cyanobacterium that has metabolic versatility, grown in both photosynthetic ...
Erva-mate e atividade antioxidante
(Universidade Federal de Santa Maria, 2005-02-11)
Ilex paraguariensis Saint Hilaire (Aquifoliaceae), popularly known as yerba-mate, is a native species of South America and has its area of natural occurrence restricted to Brazil, Paraguay and Argentina. It is a product ...
Estabilidade lipídica de filés de jundiá (Rhamdia quelen)
(Universidade Federal de Santa Maria, 2007-02-26)
This work was aimed at studying lipid stability of silver catfish (Rhamdia quelen) fillets. The influence of the inclusion (5%) of soybean or rice oil in silver catfish diet and vacuum packaging on lipid and color stability ...