Buscar
Itens para a visualização no momento 311-320 of 427
Métricas e indicadores de sustentabilidade aplicados a processos e produtos baseados em microalgas
(Universidade Federal de Santa Maria, 2022-03-07)
Processes and products with a sustainable character are increasingly urgent to deal with the global questions of energy scarcity and environmental deterioration. Given this approach, substantial efforts have been made to ...
Aplicação da termografia no infravermelho no controle da qualidade em indústrias de alimentos
(Universidade Federal de Santa Maria, 2020-03-14)
The official methods used for the determination of alcohol content of beverages require a previous
stage of distillation, with limitations as low throughput and time- and energy-consuming steps.
Another challenge to be ...
Determinação de metabólitos lipídicos em microalgas
(Universidade Federal de Santa Maria, 2021-07-27)
Microalgae are microorganisms with a complex and little explored metabolome, and can therefore be considered
a rich source ofmaterialfor omicsstudies. Currently,society islookingfor compounds that have bioactivity and ...
Microalgas para fins alimentares: ênfase em compostos bioativos e saúde humana
(Universidade Federal de Santa Maria, 2021-06-07)
In recent years, a trend has been established to explore food sources with capabilities beyond essential nutrition. In this sense, microalgal biomass has become a promising alternative since it is composed of several ...
Determinação de compostos bioativos em sistemas microalgais
(Universidade Federal de Santa Maria, 2022-03-23)
Microalgae are a diverse source of bioactive molecules and are widely used in the food, chemical and pharmaceutical industries. Carotenoids are important compounds known for their bioactive activities. Among the best-known ...
Aplicação de sal micronizado e ultrassom como estratégia para reduzir sódio em produtos cárneos emulsionados
(Universidade Federal de Santa Maria, 2022-04-18)
In this study, the combination of high-power ultrasound (HPU), micronized salt (MS) and low-level of KCl was used as a strategy to reduce the sodium content of emulsified sausages. Thus, sausages with 50% NaCl reduction ...
Avaliação do potencial antioxidante e antimicrobano de extratos de Marcela (Achyrocline satureioides) e capim-limão (Cymbopogon citratus) e aplicação em linguiça frescal
(Universidade Federal de Santa Maria, 2018-03-01)
Sausage is a meat product which, because of its high fat content, the nature of the raw materials and the lack of heat treatment, is prone to deterioration, lipid oxidation and microbial contamination. Several studies have ...
Presença de trans-resveratrol em geléias de uva e sua relação com a radiação UV
(Universidade Federal de Santa Maria, 2006-05-08)
The presence of the composition trans-resveratrol (4,3',5'-trihidroxiestilbeno) was determined in grape jellies, with and without sugar, industrially produced in Brazil. Beyond this composition, also it has ben determined ...
Desenvolvimento de presunto cozido pré-fermentado adicionado de fibra e cloreto de potássio
(Universidade Federal de Santa Maria, 2007-12-10)
This work was as subject develop a new carneo product, named ham pre-fermented
added of fiber and potassium chloride. The propose experiment was about three
differents treatments, treatment 1 with standard wording also ...
Efeito da atmosfera controlada estática e dinâmica nos metabólitos voláteis de frutos intactos e suco de maçãs ‘Fuji Kiku’ e ‘Granny Smith’
(Universidade Federal de Santa Maria, 2019-08-30)
Volatile compounds (VCs) play an important role in the postharvest quality of apples. Storage alternatives that favor the maintenance of quality and formation of odoriferous impact VCs characteristic of fruits have been ...