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Itens para a visualização no momento 351-360 of 428
Elaboração de pernil curado de coelho com reduzido teor de sódio
(Universidade Federal de Santa Maria, 2021-01-18)
Cured meat products are usually produced with high salt levels to guarantee the microbiological
quality of the final product and to improve the sensory characteristics. This study aimed to
produce low-sodium dry-cured ...
Aromatização assistida por ultrassom seguida de oleogelação como estratégia para agregação de valor ao óleo de bagaço de oliva
(Universidade Federal de Santa Maria, 2020-03-24)
In the processing of olive fruits, large amounts of by-products are generated. The olive oil extraction process generates about 80% of by-products, such as bagasse. With this by-product, olive pomace oil (OB) can be produced ...
Embalagem ativa de base biológica: filme com extrato de estigma de milho para conservação de carne bovina refrigerada
(Universidade Federal de Santa Maria, 2022-02-18)
This work aimed to investigate the best condition for extracting antioxidant and antimicrobial compounds from corn stigma and apply it as an active ingredient in bio-based films for the conservation of refrigerated beef. ...
Microencapsulação de probióticos e extrato bioativo de casca de cebola roxa (Allium cepa L.) por gelificação iônica externa
(Universidade Federal de Santa Maria, 2022-02-02)
The development of products containing one or more bioactive compounds has become an attractive way to the consumer as a way to establish a better quality of life. Among the bioactive compounds, probiotics and antioxidant ...
Integração mássica e energética em sistemas de oxicombustão na indústria de alimentos
(Universidade Federal de Santa Maria, 2020-10-23)
The development of alternative technologies aimed at mitigating carbon dioxide has been the target of several scientific pieces of research, highlighting the sustainability and economy of industrial production processes. ...
Fungos deteriorantes de empanados congelados de frango: isolamento, caracterização e crescimento em baixas temperaturas
(Universidade Federal de Santa Maria, 2013-12-19)
Consumption of frozen chicken breaded has increased considerably in recent decades, since they are practical and tasty, able to meet the needs of consumers. The intrinsic characteristics of this product are favorable to ...
Enriquecimento nutricional de macarrão com uso de subprodutos agroindustriais de baixo custo
(Universidade Federal de Santa Maria, 2007-02-27)
In the last decade, great modification have occurred in social and economic aspects of the population. It causes the nutritional transition, that is leading people to a wrong alimentary customs. It has negatively influenced ...
Avaliação do uso de atmosferas modificadas em porcionados de suínos
(Universidade Federal de Santa Maria, 2006-04-28)
The quality of the pork meat is strongly influenced by the existent gaseous composition around it. With the objective of determining the effects of mixtures of gases on meat, steaks of 100g of loin (longuissimus dorsi) and ...
Antioxidante natural de erva mate na conservação da carne de frango in vivo
(Universidade Federal de Santa Maria, 2007-01-29)
The objective of this study was to verify the influence of the natural antioxidant, hidro-etanolic extract of yerba-mate (Ilex paraguariensis St. Hil), on the lipid oxidation, cholesterol content and profile of the fatty ...
Aproveitamento de subprodutos do abate de ovinos: extração e caracterização de colágenos e hidrolisados proteicos
(Universidade Federal de Santa Maria, 2023-01-27)
The objective of this study was to use sheep slaughter by-products to obtain and characterize
collagens and protein hydrolysates, in addition to improving the pre-treatment process of the
raw material. Sheep slaughter ...