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Atuação de bentonite e polivinilpolipirrolidona (PVPP) na clarificação de vinhos espumantes
(Universidade Federal de Santa Maria, 2011-04-14)
The size and persistence of the bubbles is one of the characteristics pursued by consumers of sparkling wine. The perlage is closely linked to nitrogen products, usually proteins of low molecular weight. Furthermore, ...
Ácidos orgânicos e seus sais e nisina no controle de bactérias láticas, aeróbias mesófilas e listeria monocytogenes em salsichas
(Universidade Federal de Santa Maria, 2011-08-29)
The sausage is a product of high consumption, but due to its manufacturing process
technology, it becomes susceptible to microbiological contamination. To ensure the
life of the sausage and their microbiological safety, ...
Desenvolvimento e caracterização de bebida mista a base de abacaxi e banana
(Universidade Federal de Santa Maria, 2014-08-20)
Mixed drinks have been used to take advantage of certain fruits, which individually have difficulties in processing, such as banana, whose derivatives in preparation of beverages has been affected by the high content of ...
Desenvolvimento e caracterização de aguardente de frutas a base de polpa de banana (Musa sp.) e de suco de abacaxi (Ananas comusus (L) Merril)
(Universidade Federal de Santa Maria, 2016-03-10)
Brazil is the third biggest fruit producer in the world, condition that make the orcharding sector one of the most important economic activities, and generating of employment income, and providing rural development. However, ...
Determinação por cromotografia em fase gasosa de aminoácidos livres em salames submetidos a ultrassom
(Universidade Federal de Santa Maria, 2015-03-12)
Amino acids are organic compounds abundant in animal tissues, especially in meat and meat products, in free form or polymers, participating in biochemical reactions and may be precursors of compounds of interest in the ...
Avaliação da atividade antioxidante e antimicrobiana do extrato de semente de chia e sua aplicação em linguiça frescal
(Universidade Federal de Santa Maria, 2014-03-20)
The present study had as object verify the antioxidant activity of chia seed extracts (Sálvia hispânica) and its antioxidant effect in pork sausage. First of all, it was held the chemical composition of the chia seed. It ...
Aproveitamento tecnológico e compostos bioativos da semente de goiaba (Psidium guajava L.)
(Universidade Federal de Santa Maria, 2014-03-27)
During the change of fresh fruits for many manufactured products in industry, several coproducts
are generated. In this context, studies have been carried on in order to investigate
the nutritional value of these ...
Produção, liofilização e aplicação de fermento natural em pão tipo Sourdough
(Universidade Federal de Santa Maria, 2014-03-11)
The process of fermentation in products of bakery is the most important step and it is, in turn, responsible for the aroma of bread, because during this stage the aromatic and volatile compounds which we identify as the ...
Avaliação do estado nutricional de vinhedos e sua correlação com a produção de uvas viníferas de qualidade
(Universidade Federal de Santa Maria, 2005-12-16)
Petioles (taken at bloom time and 30 days after) from three Vitis vinifera varieties (Pinot noir, Cabernet Sauvignon and Merlot) were analysed during two consecutive years for mineral content. Samples of grape berries were ...
Caracterização de farinhas de cevada e o efeito da sua incorporação sobre a qualidade do pão de forma
(Universidade Federal de Santa Maria, 2009-07-23)
Although less common in human food, studies have reported the beneficial effects of b-glucans present in the soluble portion of barley dietary fiber, such as implications in serum cholesterol and blood glucose reduction, ...