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Desenvolvimento e caracterização de cerveja artesanal com adição de cacau
(Universidade Federal de Santa Maria, 2017-02-21)
The marked demand for differentiated beers has stimulated the search for new raw materials containing bioactive compounds, as well as to enhance sensory characteristics such as taste. A wide range of possible compounds can ...
Capacidade antioxidante e antimicrobiana in vitro de extratos de flores comestíveis obtidos pelo método convencional e ultrassom
(Universidade Federal de Santa Maria, 2017-12-20)
The objective of this work was to investigate the influence of different methods of extraction (conventional and ultrasound) on the yield and contents of petal extracts of cultivated edible flowers (rose, sunflower and ...
Potencialidade do resíduo de cervejaria na terminação de bovinos e como fonte de compostos bioativos para incrementar a qualidade da carne
(Universidade Federal de Santa Maria, 2017-08-21)
Food quality is defined in terms of consumer acceptability, so efforts to reduce oxidation have increased. The incorporation of natural antioxidants into meat can be clone by direct contact on the surface or by supplementing. ...
Emprego de ultrassom no cozimento de produto cárneo emulsionado
(Universidade Federal de Santa Maria, 2017-09-05)
The food industry is challenged to serve the market with safe, high quality, nutritious and healthy products. The focus of the research is to minimize costs, production time, improve sensory and nutritional characteristics ...
Desenvolvimento, caracterização e estudo da viabilidade de micropartículas contendo Lactobacillus acidophilus La-14 obtidas por gelificação iônica externa associadas às interações eletrostáticas
(Universidade Federal de Santa Maria, 2017-12-20)
Probiotics are defined by the World Health Organization as living microorganisms that when consumed in adequate amounts confer benefits to the health of the host. But for these benefits to occur, these bacteria need to get ...
Óleos de chia (Salvia hispanica) e perilla (Perilla frutescens): extração com fluidos pressurizados, caracterização química e compostos bioativos
(Universidade Federal de Santa Maria, 2017-12-01)
The objective of this work was to obtain chia and perilla oils with two different pressurized solvents (CO2 and LPG), varying the pressure and temperature conditions in the extraction process, in order to evaluate the ...
Microencapsulação de compostos antociânicos extraídos do mirtilo (Vaccinum spp.) por spray dryer: caracterização, estudo da estabilidade e condições gastrointestinais simuladas
(Universidade Federal de Santa Maria, 2017-03-03)
The growing world population's quest for healthy foods with functional characteristics has leveraged a number of studies with this theme and led industry to adapt to the demands of consumers. Within the functional foods ...
Desenvolvimento de métodos analíticos envolvendo entalpimetria no infravermelho
(Universidade Federal de Santa Maria, 2017-01-11)
Quality control of food and medicines is largely done using methods recommended in official compendia, including titration and gravimetry, which involve several negative aspects and are at odds with the principles of green ...
Sapota-do-solimões (Quararibea cordata): Caracterização físico-química, estabilidade, compostos bioativos e voláteis
(Universidade Federal de Santa Maria, 2017-08-08)
Sapota-do-Solimões (Quararibea cordata) is a fruit found in the Amazon region of Brazil consumed only by the local population. The production of vegetable pulp is a viable operation in harvest period and able to serve the ...
Óleo microencapsulado de chia e de linhaça em hambúrgueres promovendo a melhoria do perfil lipídico
(Universidade Federal de Santa Maria, 2017-08-04)
Burgers subjected to lipid reformulation were made by replacing 50% of the fat component by microparticles containing chia (CO) and linseed (LO) oils obtained by external ionic gelation. The microparticles presented high ...