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Itens para a visualização no momento 201-210 of 427
Caracterização de compostos antioxidantes em grãos de diferentes cultivares de cevada (Hordeum vulgare L.)
(Universidade Federal de Santa Maria, 2009-01-29)
Antioxidants are compounds known as free radicals react with and/or reactive oxygen species in order to idle them, preventing the oxidative damage. Many studies have pointed to the imbalance between oxidants and antioxidants ...
Caracterização de farinhas de feijão crioulo (Phaseolus vulgaris L.) e sua utilização na elaboração de maionese
(Universidade Federal de Santa Maria, 2016-03-14)
The objective of this study was to characterize the two landrace common bean flour (in shell and shelled) and then apply one of them in partial replacement of mayonnaise in egg yolk. After obtaining the flour, it was ...
Caracterização de micro-organismos com potencial probiótico isolados a partir de kefir produzidos na região noroeste do estado do Rio Grande do Sul
(Universidade Federal de Santa Maria, 2015-03-09)
The consumption of functional foods has increased over the years, the awareness of the population to purchase foods that benefit health. Among the main and most functional foods are consumed fermented milk. The kefir is ...
Caracterização físico-química, microbiológica e compostos bioativos de farinhas de cascas e bagaço de kiwi (Actinidia deliciosa) e aplicação em patê
(Universidade Federal de Santa Maria, 2015-06-18)
Pâté or paste is made up primarily of fats, proteins and water, being susceptible to deterioration reactions, such as lipid oxidation. Antioxidants are used to slow this processes, with the synthetic ones being more utilized, ...
Caracterização bromatológica de grãos de cevada e efeito da fibra alimentar na resposta biológica de ratos
(Universidade Federal de Santa Maria, 2007-02-27)
There is an increasing human interest for foods which have components that can influence the physiological and the metabolic activities. Furthermore, researchers have been interesting in enriched foods with isolated ...
Avaliação das condições de qualidade em serviços de alimentação e unidades hospitalares na cidade Santa Maria - RS
(Universidade Federal de Santa Maria, 2009-02-27)
The aim of this work was to evaluate the conditions of quality of the establishments which produce food in Santa Maria. The present study was realized in ten food services of food (commercial and industrial) and five ...
Avaliação do leite de cabra cru, cru congelado, queijo minas frescal e do soro por diferentes períodos de tempo
(Universidade Federal de Santa Maria, 2014-06-30)
Goat milk, its products and byproducts represent a promising niche for the dairy industry, mainly due to the nutritional benefits and their human health properties, however small production per animal and seasonality are ...
Crem (Tropaeolum pentaphyllum Lam): caracterização química, antioxidante e sua aplicação como condimento em uma pasta vegetal
(Universidade Federal de Santa Maria, 2015-05-21)
The present study had by object analyze the chemical composition of crem (Tropaeolum pentaphyllum Lam) and posteriorly check the effect of this tubercle used as condiment in the shelf life of a vegetable paste the chickpea ...
Avaliação da atividade antioxidante de extrato de inflorescência de bananeira (Musa cavendishii) e sua aplicação em hambúrguer de carne suína
(Universidade Federal de Santa Maria, 2014-05-08)
This study aimed to evaluate the functionality of extracts from banana inflorescence (Musa cavendishii) obtained under different extraction conditions, and to analyze the effect in pork burgers. The extracts were obtained ...
Microencapsulação de Bifidobacterium BB-12 por gelificação iônica interna: estudo da produção, caracterização e viabilidade
(Universidade Federal de Santa Maria, 2016-01-08)
The benefits provided by probiotics to the human body have provided their addition to various products, spreading their consumption. However, due to various factors such as storage at low temperatures, acidity and the ...