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Avaliação química e sensorial do grão da aveia em diferentes formas de processamento
(Universidade Federal de Santa Maria, 2011-03-29)
Oats have high production potential, mainly from the southern region of Brazil. They are highlighted due to their nutritional characteristics with various benefits to human health. The use of products containing oat fiber ...
Contaminação fúngica de especiarias e potencial micotoxigênico dos isolados
(Universidade Federal de Santa Maria, 2015-10-27)
As especiarias em sua maioria são oriundas de países de clima tropical, os quais apresentam temperatura e precipitação pluviométrica elevadas, o que influencia a umidade do solo e favorece a multiplicação microbiana. Após ...
Estudo comparativo de suco de uva e vinho tinto em parâmetros bioquímicos e de estresse oxidativo in vivo e em humanos
(Universidade Federal de Santa Maria, 2017-12-21)
Phenolic compounds are the major sources of antioxidants consumed in the human
diet and are widely distributed in grapes and their by-products. Among these
compounds are the flavonoids (catechin, epicatechin, quercetin, ...
Rastreabilidade na indústria avícola em sistema integrado: o caso do teor de água total em cortes de frango
(Universidade Federal de Santa Maria, 2005-02-22)
Traceability can be considered one of the most important operation in the agro industry at the moment, revealing itself even more in the creation of a new culture involving the primary sector, demanding that producers and ...
Isolamento, identificação e caracterização de leveduras isoladas do mirtilo
(Universidade Federal de Santa Maria, 2015-03-13)
The chemical profile of a fermented product depends upon the raw basic material and the fermentative microbiota. The yeast microbiota is responsible for fermentation and contributes to fermented product aroma by several ...
Uso do ultrassom em sal e aplicação em peito de frango
(Universidade Federal de Santa Maria, 2020-03-11)
Salt is present daily in the diet as an ingredient in most processed foods and its high consumption is related to some diseases. The daily consumption of Brazilians exceeds 5 grams of the limit indicated by the World Health ...
Avaliação e promoção das boas práticas em cantinas escolares
(Universidade Federal de Santa Maria, 2014-03-26)
The objective of this study was to evaluate and promote the Good Handling Practices and Good Nutritional Practices in school canteens in the municipality of Santa Maria/RS. The study was conducted in 18 school cafeterias, ...
Fabricação de salame tipo hamburguês com substituição parcial de sódio
(Universidade Federal de Santa Maria, 2009-07-09)
The excessive intake of sodium is related to hypertension and consequently to an
increased risk of cardiovascular diseases. The consumption of sodium exceeds the
nutritional recommendations in most industrialized countries. ...
Análise do consumo e constituintes químicos de vinhos produzidos na Quarta Colônia de Imigração Italiana do Rio Grande do Sul e sua relação com as frações lipídicas sangüíneas
(Universidade Federal de Santa Maria, 2004-08-27)
The Quarta Colônia of Italian immigration and centenary existence, which is located in the central region of the state, produces homemade wine from non-vining varieties such as Bordeaux, Isabel and Concord, among others. ...
Identificação de pontos críticos para Salmonella spp no abate de suínos
(Universidade Federal de Santa Maria, 2007-02-01)
From the growing emphasis in the meat products security that gets to the consumer, it has been stimulated the identification of the ways to reduce or put down Salmonella spp before slaughter, since the reduction of the ...