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Mostrando ítems 281-290 de 427
Desenvolvimento de requeijão cremoso com baixo teor de lactose produzido por acidificação direta e coagulação enzimática
(Universidade Federal de Santa Maria, 2011-02-14)
Much of the world population has problems in consuming milk and dairy products because some people are lactose intolerant. To be absorbed in the intestine lactose
needs to be hydrolyzed by lactase enzyme. People with ...
Otimização de formulações de salsicha mista produzidas com carne de jundiá (Rhamdia quelen)
(Universidade Federal de Santa Maria, 2010-03-05)
This study evaluated the utilization of pulp obtained from filleting wastes and soybean fiber in the formulation of mixed red meat/fish sausages and was aimed at increasing
the nutritional value of cooked sausages and ...
Óleo essencial e infusão de Aloysia triphylla: efeitos na estabilidade da carne de jundiá (Rhamdia quelen)
(Universidade Federal de Santa Maria, 2014-08-22)
This study has aimed to evaluate the effects of treatments with essential oil (OAT) and infusion of
Aloysia triphylla (IAT) on microbiological, chemical and sensory stability of silver catfish (Rhamdia quelen).
α-citral ...
Perfil alimentar e nutricional de pré-escolares de uma creche institucional da cidade de Santa Maria - RS
(Universidade Federal de Santa Maria, 2009-12-14)
It is critical to adequate food since childhood, mainly due, growth and intellectual development. Is the preschool age eating habits are formed and passed on to the
nutritional status of children. This study aimed to ...
Histamina e tiramina em embutidos cárneos
(Universidade Federal de Santa Maria, 2006-12-22)
The consumption of fermented goods has been related with outbreaks of foods intoxications, like these biogenic amines have been associated to the consummations of these products. The aims went to assess the potential of ...
Obtenção de hidrolisado proteico de carne mecanicamente separada (CMS) e carcaças manualmente desossadas (CMD) de frango por hidrólise enzimática
(Universidade Federal de Santa Maria, 2012-09-12)
The production and use of protein hydrolysates, derived from animal and vegetable sources in specific formulations is an area of growing interest. Protein hydrolysates can be obtained mainly by three methods: alkaline ...
Modificação física e química do amido de quirera de arroz para aproveitamento na indústria de alimentos
(Universidade Federal de Santa Maria, 2006-02-23)
Brazil is the main producer of rice outside the Asiatic continent. During the manufacturing about 14% of broken rice are generated, this represents a great economic lost for the country s rice industry. Nevertheless, this ...
Obtenção do extrato de própolis assistida por micro-ondas, aplicação em linguiça toscana e avaliação da sua capacidade antioxidante
(Universidade Federal de Santa Maria, 2012-02-15)
The present study aimed to evaluate the propolis ethanolic extract obtained by microwave
assisted extraction regarding to its phenolic compounds amount, antioxidant activity and its
use in the Tuscany Italian sausage. ...
Bebidas fermentadas de goiaba: compostos bioativos, caracterização volátil e aproveitamento de resíduos
(Universidade Federal de Santa Maria, 2014-07-10)
Guava (Psidium guajava L.) consumption, either industrialized or in natura, has
increased significantly. It is rich in fiber, total polyphenols, vitamin C, and carotenoids,
particularly lycopene. Since guava is highly ...
Otimização de uma formulação de fishburger de jundiá (Rhamdia quelen) visando o aproveitamento de resíduos da filetagem do processamento de frutas
(Universidade Federal de Santa Maria, 2007-02-23)
This work was aimed at optimizing a formulation of silver catfish fishburgers (Rhamdia quelen) using filleting wastes and extract from fruit seeds. The utilization of filleting wastes
from silver catfish in the formulation ...