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Amido resistente: metodologias de quantificação e resposta biológica em ratos
(Universidade Federal de Santa Maria, 2005-02-25)
The understanding of the role played by carbohydrates in human nutrition and health has made great strides in the last two decades, essentially regarding their differentiated physiological effects, ascribed especially to ...
Influência das condições de conservação sobre a qualidade pós-colheita de diferentes cultivares de maçã
(Universidade Federal de Santa Maria, 2005-12-16)
This work was conducted to identified the best conditions of conservation (temperature and atmosphere composition) for apples cultivars Fuji, Fuji Suprema and Fuji Kiku. The experiment consited of the following treatments: ...
Níveis de histamina em diferentes microvinificações
(Universidade Federal de Santa Maria, 2005-02-28)
Histamine is an organic base that develops an important physiological and metabolic function in live organisms. It is formed in normal metabolic processes and through microorganisms enzymatic activity during the fermentation ...
Nitrogênio total em pecíolo de videiras e nitrogênio amoniacal, assimilável e total em uvas e mostos
(Universidade Federal de Santa Maria, 2008-03-18)
The production of grapes depends on the soil where the grape grown where it absorbs water and nutrients necessary for their development. High levels lead to a sharp growth, while in poor soils with low fertility and there ...
Vinho tinto, suco de uva e etanol em ratos adultos submetidos à dieta hiperlipidêmica
(Universidade Federal de Santa Maria, 2009-03-04)
Special attention has been focused on protection against diseases associated with oxidative stress such as cancers, diabetes, cardiovascular diseases, aging and
neurodegenerative disease in the last years. Previous reports ...
Quebra de peso das carcaças suínas e estudo da vida de prateleira da carne
(Universidade Federal de Santa Maria, 2005-02-21)
The chilling process of pig carcasses is one of great relevant aspect of the final meat quality. Therefore, to reduce weight loss and to increase the shelf life of the pig meat, two distinct experiments were designed in a ...
Ingestão diária estimada de bifenilos policlorados a partir de queijo por universitários em Santa Maria - RS
(Universidade Federal de Santa Maria, 2005-06-24)
Foodstuffs free of toxic substances are a continuous concern, for food industry, educational and research institutes, and mainly for consumers. Polychlorinated biphenyls (PCBs) are industrial organochlorine substances used ...
Influência da utilização do extrato hidroalcoólico de própolis sobre o desenvolvimento de fungos e características físicoquímicas e sensoriais do salame tipo italiano.
(Universidade Federal de Santa Maria, 2004-10-22)
The objective of the present work evaluate the efficiency of the hydro alcoholic extract of propolis in different concentrations in the control from the development of moulds in the Italian dry cured sausage surface, as ...
Goma da linhaça (Linum usitatissimum L.) para uso como hidrocolóide na indústria alimentícia
(Universidade Federal de Santa Maria, 2009-02-25)
This work aimed to assess the yield of extractions of the flaxseed gum (whole and ground) and meal flaxseed in different concentrations, and check the effect of adding flaxseed gum in beef burguer with different levels of ...
Efeito da natamicina e sorbato de potássio no controle de fungos durante a maturação de queijo minas padrão
(Universidade Federal de Santa Maria, 2004-07-16)
Minas Standard type of cheese is one of the most consumed in the country nowadays. After being manufactured, it requires a period of maturation, in which there are some changes in the chemical and physical properties of ...