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Avaliação microbiológica de hortaliças em relação ao tempo, temperatura e produtos saneantes
(Universidade Federal de Santa Maria, 2014-05-29)
The aim of this study was to evaluate the microbiota of vegetables under different conditions of time and temperature. We evaluated samples of lettuce, tomatoes, carrots and beets randomly collected from supermarkets in ...
Investigação da deterioração fúngica de empanados congelados de frango: origem da contaminação e resistência térmica dos deteriorantes
(Universidade Federal de Santa Maria, 2015-01-29)
The food industry has changed in recent decades the focus of the production, since the eating habits of consumers have been directed to practical, fast and tasty foods. So, breaded frozen chicken were created, one of the ...
Determinação de bifenilos policlorados em carne e produtos cárneos no estado do Rio Grande do Sul, Brasil
(Universidade Federal de Santa Maria, 2004-05-30)
In the present work a method of gas chromatography with Electron Capture Detection (GC/ μECD) was validated for analysis of Polychlorinated Biphenyls (PCBs) nº. 10, 28, 52, 153, 138 e 180. In addition, PCB levels of samples ...
Diferentes proporções de fibra insolúvel e solúvel de grãos de aveia sobre a resposta biológica de ratos
(Universidade Federal de Santa Maria, 2005-02-25)
The present report had as the objective to establish relations between the different proportions of insoluble and soluble fiber from oat grains on biological response in Wistar rats fed with formulated rations with similar ...
Controle de fungos durante a maturação de queijo minas padrão
(Universidade Federal de Santa Maria, 2004-07-06)
Ripening is the phase which determines the aroma and flavour of a mature cheese, and it demands special care. One of these cares is the prevention of fungi development on its surface. The objective of this study was to ...
Desenvolvimento de queijo cottage simbiótico
(Universidade Federal de Santa Maria, 2010-03-30)
The growing popularity of functional foods, has promoted advances in the research of new products, specially in the dairy industry. The objective of this study was to evaluate the influence of different levels of fat and ...
Desenvolvimento de patê de fígado de bovino com distintas fontes de lipídios e inclusão ou não de fibra de trigo
(Universidade Federal de Santa Maria, 2014-03-27)
Strategies for the reformulation of meat products have becoming object of scientific research, seeking to make them healthier in relation to their nutritional composition.The fibers inclusion and animal fat replacement by ...
Desenvolvimento de pickles de frango com adição de diferentes antioxidantes e avaliação da qualidade e aceitabilidade dos produtos
(Universidade Federal de Santa Maria, 2011-07-29)
This study aimed to test the use of residual meat attached to bone structure of the chicken as raw material for the preparation of chicken pickles, using low cost and accessible ingredients. In addition, this study aimed ...
Desenvolvimento de embutido curado fermentado de carne de ema (Rhea americana) associada à de suíno
(Universidade Federal de Santa Maria, 2007-02-16)
The wild fauna represent an option of protein source to Brazil and others countries of Latina America, Europe and Asia. In this context, the greater rhea and others ratites are very valorized in the market, because of the ...
Desenvolvimento de iogurte probiótico com prebiótico
(Universidade Federal de Santa Maria, 2007-03-14)
The interest for health, nutritive and well enjoyed food has increased worldwide and results in several studies in the area of dairy products. This paper aimed the
development of yogurts with different concentrations of ...