Buscar
Itens para a visualização no momento 251-260 of 427
Qualidade da carne de cordeiros alimentados na fase de terminação com caroço de algodão
(Universidade Federal de Santa Maria, 2017-03-09)
The objective of this study was to evaluate the effect of cotton seed in the diet of lambs (0, 100, 200, 300 and 400 g kg-¹) on sensory analysis, fatty acid and amino acid profile, volatile organic compounds, Instrumental ...
Ação antioxidante do extrato da casca de cebola roxa (Allium cepa) em linguiça frescal e cozida
(Universidade Federal de Santa Maria, 2018-09-28)
The pork sausage is a processed food, which has in its composition salt, water, condiments, synthetic and natural antioxidants, fat, being susceptible lipid oxidation reactions. One of the ways to reduce the oxidations ...
Uso do micro-ondas de hidrodifusão e gravidade para secagem e extração das cultivares de uva e morango
(Universidade Federal de Santa Maria, 2020-02-28)
Red fruits are characterized by a high concentration of bioactive, low glycemic index. In addition, they become attractive due to their color (red to purple), due to the presence of anthocyanins (a major compound of phenolic ...
Influência da época de colheita e do manejo no perfil tecnológico e nutricional de mandioca para alimentação humana e animal
(Universidade Federal de Santa Maria, 2020-02-13)
Cassava (Manihot esculenta Crantz) is a staple food, considered an important energy source in the diet of the world population, in addition to guaranteeing food security and food sovereignty in developing countries. ...
Desenvolvimento e caracterização de biofilmes ativos com extrato de bagaço de oliva
(Universidade Federal de Santa Maria, 2022-02-11)
Bioactive compounds have been recognized for their antimicrobial and antioxidant properties, gaining prominence in the food industry to be used as a natural aditive. In this sense, the incorporation of bioactive compounds ...
Otimização da produção de óleo microbiano por Umbelopsis isabellina e microencapsulação pelo método de gelificação iônica externa
(Universidade Federal de Santa Maria, 2021-10-08)
Filamentous fungi such as Umbelopsis isabellina have emerged as a biotechnological alternative for obtaining oils rich in monounsaturated and polyunsaturated fatty acids, which are important nutrients for the regulation ...
Desenvolvimento e caracterização de requeijão funcional
(Universidade Federal de Santa Maria, 2019-09-09)
Requeijão processed cheese is a product obtained from melting the curd, which can be obtained by acid
or enzymatic coagulation of milk, optionally added with cream and/or butter and/or anhydrous milk fat or butter
oil ...
Estudo da bioacessibilidade in vitro de carotenoides microalgais
(Universidade Federal de Santa Maria, 2020-03-13)
Microalgal biomass is a proven source of bioactive compounds with an emphasis on carotenoids. However, there is great concern about the influence of the microalgal matrix on the bioactive structures bioaccessibility. In ...
Sensibilidade de fungos deteriorantes e toxigênicos à águas eletrolisadas e sanitizantes químicos
(Universidade Federal de Santa Maria, 2021-02-04)
Fungi are the main microorganisms that spoilage cheese and bread, causing great economic damage to industries. It is known that contaminated raw material and ambient air are the main causes of the loss of these food products. ...
Valorização do bagaço de oliva em biscoitos
(Universidade Federal de Santa Maria, 2022-02-11)
Olive pomace is a residue from the processing of olives used for oil extraction. This can be used in several products in the food industry due to its richness in dietary fiber, fatty acids and phenolic compounds. The ...