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Caracterização de grupos de metabólitos das trufas Sapucay (Tuber Floridanum) produzidas no Brasil
(Universidade Federal de Santa Maria, 2022-10-26)
Edible fungi are increasingly present in world cuisine in the first instance for their organoleptic potential, but also for their properties, nutritional capacity, antioxidant, phenolic compounds and volatile compounds. ...
Sobremesa láctea elaborada com leite de ovelha adicionada de geleia de erva-mate
(Universidade Federal de Santa Maria, 2022-03-24)
The demand for dairy desserts has been growing, due to the practicality and convenience of consumption. Differentiated dairy products with added nutritional value have also been increasingly sought after by consumers. ...
Influência da alimentação na qualidade da carcaça suína e do pernil para a fabricação do salame tipo italiano
(Universidade Federal de Santa Maria, 2002-05-31)
Sixsty-four pigs during growth and in final growing were used to evaluate the effect
of partial substitution of corn by inclusion of rice bran, wheat and cassava meal in swine
diet upon the performance, carcass, leg, fat ...
Influência da maceração carbônica e da irradiação ultravioleta-C nos níveis de trans-resveratrol em vinhos tinto e branco
(Universidade Federal de Santa Maria, 2004-02-27)
The objective of this work is to determine the trans-resveratrol, in red
and white wines which are produced by two different techniques of
vinification: carbonic maceration and ultra-violet irradiation C (UV-C), ...
Processo produtivo de refeições coletivas: uma análise qualitativa
(Universidade Federal de Santa Maria, 2003-06-24)
The alimentary toxinfections of microbial origin have been the recognised as the
most extensive public health problem and it is mainly due to inadequate hygienic and
temperature conditions to which the food is exposed ...
Lácteos: atributos valorizados na compra, perfil de ácidos graxos e efeitos do ácido linoléico conjugado no metabolismo lipídico
(Universidade Federal de Santa Maria, 2012-11-13)
The relationships between nutrition and health have been studied throughout recent
years as a result of the growing concern about the population s health. Consumers are
increasingly more demanding about the quality of ...
Pasteurização de salsichas com ultrassom e micro-ondas
(Universidade Federal de Santa Maria, 2012-04-12)
This study aimed to develop new methods for pasteurization of sausages with the use of ultrasound and microwaves in order to reduce the bacterial load with more energy efficient and low impact on the characteristics of the ...
Desidratação da jabuticaba e extração simultânea de compostos bioativos empregando hidrodifusão por micro-ondas e gravidade
(Universidade Federal de Santa Maria, 2022-10-25)
The jabuticaba (Plinia cauliflora (Mart.) Kausel), is a native fruit considered emerging in the country, of dark violet color, is recognized for being a source of bioactive compounds, among them, anthocyanins, responsible ...
Caracterização de vinhos produzidos na região central do Rio Grande do Sul
(Universidade Federal de Santa Maria, 2022-12-02)
The location of cultivation influences on the oenological and sensory characteristics of wines and currently there are few studies on wines produced in the Central Region of RS. This study aimed to carry out the ...
Análise de vinhos comerciais em relação à diferentes safras, cultivares e regiões do Rio Grande do Sul
(Universidade Federal de Santa Maria, 2022-10-14)
Brazilian wine production has increasingly grown in the cultural economic scenario, with an increase in production and the popularization of consumption. The knowledge necessary for quality winemaking in the country is ...