Buscar
Itens para a visualização no momento 331-340 of 427
Cultura starter produzida em meio de cultura de plasma suíno e antioxidante natural na elaboração do salame
(Universidade Federal de Santa Maria, 2007-01-24)
This work aimed to produce and to apply in dry fermented sausage a lactic acid starter culture using a pork plasma culture medium and to evaluate the effect of two levels (0.5% and 1%) of hydroalcoholic extract of marcela ...
Métodos de conservação da costela suína
(Universidade Federal de Santa Maria, 2007-02-28)
Pork rib is a minimally processed product since it is a kind of meat that has only been cut and immediately packed and refrigerated. It has a short shelf-life, which is determined
mainly for the microbiological deterioration. ...
Uso de grãos de cevada: caracterização bromatológica de cultivares e resposta biológica de ratos em crescimento
(Universidade Federal de Santa Maria, 2007-12-18)
The worry with the maintenance of the health and the prevention of certain illnesses has been associated to an adequate consumption of fiber feed on the part of the professionals of the area of the health. It suggests ...
Análise da viscosidade e sua correlação com os constituintes dos vinhos finos da região da Campanha
(Universidade Federal de Santa Maria, 2013-08-30)
Rio Grande do Sul is the largest producer in Brazil, it produced about 90% of the wine national in 2011. Among the wine sector of the state, Region of Campanha has been standing out in the production of fine wines. The ...
Produtos comerciais à base de microalgas aplicados às fronteiras planetárias
(Universidade Federal de Santa Maria, 2022-03-28)
In this study, the impacts of production and consumption of the commercial microalgae-based products were assessed by means of life cycle assessment-based indicators and compared with the planetary boundaries. The production ...
Avaliação micológica de pernis maturados ovinos e do ar ambiente ao longo do processamento
(Universidade Federal de Santa Maria, 2022-02-02)
The elaboration of cured and matured meat products, specifically legs, is traditional in several European countries. In the Rio Grande do Sul, the presence of Italian and German descendants may have helped in the development ...
Produção de biocompostos microalgais em diferentes condições de cultivo
(Universidade Federal de Santa Maria, 2021-08-26)
There is a worldwide consensus in the food industry that aims to replace synthetic
ingredients with natural ingredients for health promotion. At the same time, the
industrial relevance of microalgae as sources of an ...
Biorreatores heterotróficos microalgais aplicados ao tratamento de efluentes agroindustriais
(Universidade Federal de Santa Maria, 2020-03-18)
The nutrient cycling from microalgae-based processes is a potential technological route to be applied in wastewater treatment plants. The pollutant conversion in parallel with microalgal sludge formation results in a ...
Desenvolvimento e validação de metodologia analítica para a determinação de micotoxinas em vinhos
(Universidade Federal de Santa Maria, 2013-08-05)
Mycotoxins are secondary metabolites produced by filamentous fungi that occur naturally in foods. The mycotoxins most commonly found in fruits and their processed products are alternariol (AOH), alternariol monometyl ether ...
Estudo do potencial bioativo da fração clorofilada da biomassa de Phormidium autumnale
(Universidade Federal de Santa Maria, 2016-03-07)
Microalgae are recognized sources of metabolites with high added value, largely by biological activity of these compounds. Several species of cyanobacteria produce secondary metabolites with bioactive character due to its ...