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Composição das ceras cuticulares de maçãs ‘Cripps Pink’, ‘Maxi Gala’ e ‘Elstar’: consequências no metabolismo e qualidade do fruto após o armazenamento
(Universidade Federal de Santa Maria, 2021-02-26)
Apple cultivation has a restricted harvest to a few months of the year, resulting in periods of high and low supply of fruit. Due to its seasonality, storage is an important factor in offering quality fruit in the off-season. ...
Qualidade da carne suína: efeito da inclusão de óleo de linhaça e bagaço de uva na dieta
(Universidade Federal de Santa Maria, 2019-12-20)
The inclusion of natural products with antioxidant action in the animal feed, as well as the use
of different lipid sources, especially n-3 polyunsaturated fatty acids (n-3 PUFA), are
nutritional strategies that have ...
Qualidade da carne de frangos de corte submetidos a diferentes níveis de bagaço de uva na dieta
(Universidade Federal de Santa Maria, 2019-02-28)
The food industry generates a considerable amount of waste. These foods are a source of
bioactive compounds, which is their reuse in interesting animal feed. In addition, the low cost
of victory and the consequent reduction ...
Sensibilidade de fungos deteriorantes de produtos de panificação à conservantes
(Universidade Federal de Santa Maria, 2019-07-12)
Currently, economic losses due to the disposal of fungal-spoiled foods are large, and the use of organic acids as a preservative in food represents a control alternative to this problem. The objective of this work was to ...
Qualidade do leite em diferentes sistemas de produção, anos e estações climáticas no noroeste do Rio Grande do Sul
(Universidade Federal de Santa Maria, 2011-10-25)
The objective was to evaluate the milk quality coming from Region Northwest Rio
Grande Sul, under different technology levels, from October 2007 to September 2010, at
different seasons. The variables were fat, protein, ...
Características da carcaça e qualidade da carne de suínos de diferentes grupos genéticos
(Universidade Federal de Santa Maria, 2016-03-04)
The demand for pork with sensory features that meet consumer demands, both for consumption in natura and processed products is relevant, therefore, evaluated the effect of different genetic groups of pigs slaughtered at ...
Inclusão de bagaço de uva na alimentação de suínos sobre as características de carcaça e a qualidade da carne
(Universidade Federal de Santa Maria, 2020-03-10)
The aim of this study was to evaluate the potential of the winemaking residue of red grapes
(Vitis vinifera) in form of silage (GPS), at the level of 200 g/kg in dry base, in the diet of
confined and free pigs, with ...
Aromatização do azeite de oliva extravirgem com alecrim usando ultrassom
(Universidade Federal de Santa Maria, 2018-09-26)
Olive oil is obtained from the olive tree (Olea europaea L.) through the application
of mechanical and/or physical methods. Initially, consumption of olive oil was restricted to
Mediterranean countries, but due to ...
Caracterização de carotenoides e atividade antioxidante da biomassa microalgal
(Universidade Federal de Santa Maria, 2017-09-29)
This study has the folloing objectives: (i) to identify the carotenoid profile of these three species of microalgae: Chlorella vulgaris, Scenedesmus obliquus and Aphanotece microscopica Nägeli; (ii) to quantify the carotenoids ...
Desenvolvimento de cream cheese simbiótico: caracterização e perfil lipídico com ênfase em ácido linoléico conjugado
(Universidade Federal de Santa Maria, 2009-03-16)
Dairy products form the major part of functional foods available on market place. Fresh cheeses are propitious to addition of probiotics due to their suitable pH, acidity and moisture. The objective of this study was ...