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Itens para a visualização no momento 411-420 of 425
Influência da concentração, tempo de exposição, temperatura e presença de matéria orgânica sobre a ação antifúngica de sanitizantes frente à Penicillium nordicum, Penicillium verrucosum e Aspergillus westerdijkiae
(Universidade Federal de Santa Maria, 2023-10-24)
Economic losses are normally caused by the early deterioration of food by fungi in some segments
of the food industry, such as those that produce matured meat products, as well as a reduction in
the quality and safety ...
Caracterização de queijos coloniais de propriedades rurais do Vale do Taquari/RS
(Universidade Federal de Santa Maria, 2023-02-15)
The production of artisanal cheese has been valued by consumers, especially when these
products rescue traditional and culturally established production processes from generation to
generation, which increases demand, ...
Uso de solventes verdes na obtenção de extratos de bagaço de mirtilo para uso como corante em sorvete de base láctea
(Universidade Federal de Santa Maria, 2023-12-14)
Green chemistry, also known as sustainable chemistry, represents an innovative approach aimed at developing chemical processes and products that are both economically viable and environmentally friendly. Numerous sustainable ...
Desenvolvimento de microcápsulas contendo Lactobacillus acidophilus e óleo de chia (Salvia hispânica l) pela técnica de gelificação iônica externa
(Universidade Federal de Santa Maria, 2023-12-07)
The growth in consumer demand and interest in food products with potential health benefits has encouraged research into the development of functional foods. Among these, probiotics stand out for their role in regulating ...
Qualidade da carne de suínos submetidos a diferentes níveis de bagaço de oliva na dieta
(Universidade Federal de Santa Maria, 2023-03-28)
The production of extra virgin olive oil is growing in Brazil, especially in Rio Grande do Sul,
generating large amounts of waste such as olive pomace (OP), which has a high contaminating
power and, still, with little ...
Composição da cera cuticular e qualidade de maçãs ‘Royal Gala’ submetidas à aplicação pós-colheita de vapor de etanol
(Universidade Federal de Santa Maria, 2023-12-21)
Apples are one of the most widely grown and consumed fruits in the world, and the
entire volume produced is not used immediately. Therefore, efficient storage is needed
to preserve product quality and reduce losses. ...
Avaliação da formação de biofilmes por fungos filamentosos relevantes em produtos cárneos
(Universidade Federal de Santa Maria, 2024-02-29)
The ability to form biofilms is considered an evolutionary characteristic for microbial survival. Filamentous fungi that possess this capacity can establish themselves in food processing and maturation environments, thereby ...
Estudo da bioacessibilidade e biodisponibilidade de pigmentos microalgais
(Universidade Federal de Santa Maria, 2024-03-11)
Microalgal biomass is acknowledged as a promising source of bioactive compounds, with carotenoids and chlorophylls being particularly highlighted. These compounds possess intriguing attributes for maintaining health. ...
Luz pulsada e antioxidantes naturais: uma estratégia clean label para reduzir nitrito em produtos cárneos emulsionados
(Universidade Federal de Santa Maria, 2024-02-23)
The primary objective of this study was to evaluate the effect of combining pulsed light (PL)
and jabuticaba peel extract (JPE) as a clean label strategy to reduce the nitrite content in sliced
mortadellas by 50%. The ...
Ocorrência de fungos e micotoxinas em milhos de diferentes regiões do Equador
(Universidade Federal de Santa Maria, 2024-02-20)
Maize is one of the most widely produced cereals in the world, used mainly in animal and human feed, and is considered an important source of carbohydrates and amino acids. Due to climatic conditions and their composition, ...