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Efeito da sazonalidade e do nível tecnológico de unidades produtoras na qualidade e potencialidade nutracêutica do leite bovino
(Universidade Federal de Santa Maria, 2015-12-16)
The effect of technological levels of production systems and seasons in the microbiological (somatic cell count and total bacterial count) and chemical quality of milk (fat, protein, nutraceutical potentiality in relation ...
Salmonella e outras enterobactérias nas etapas de pós-colheita e beneficiamento do amendoim
(Universidade Federal de Santa Maria, 2015-08-13)
In recent years, peanut has been considered a potential product for Salmonella infection. due to numerous reported outbreaks involving peanut products to the base, however, there is still little information available in ...
Desenvolvimento de um sistema de aplicação simultânea de micro-ondas e ultravioleta UV-C para descontaminação de carne bovina
(Universidade Federal de Santa Maria, 2015-03-13)
The raw meats they are favorable to the growth of microorganisms, whether they come from the microbiota of the flesh or of the production process. The relevance of the use of radiation to the food technology as well as the ...
Efeito da dieta de frangos suplementada com folhas de oliveira (olea europaea l.) no desenvolvimento animal e qualidade da carne
(Universidade Federal de Santa Maria, 2015-11-27)
Chickens Cobb received diet supplemented with olive leaves (FO) of the variety Ascolano in amounts of 5 to 10 g/kg diet during the 42 days of growth and was conducted evaluation of animal performance indicating lower ...
Armazenamento refrigerado, em atmosfera modificada e controlada na conservação das qualidades físicoquímicas e sensoriais de cultivares de feijão carioca
(Universidade Federal de Santa Maria, 2015-08-31)
The common bean (Phaseolus vulgaris L.) has a high nutritional value due to the content of proteins,
carbohydrates, minerals and vitamins and has great importance as an economic food to Brazil. After the
harvest, the ...
Propriedades de iogurtes tipo grego elaborados com diferentes teores de açúcar e gordura
(Universidade Federal de Santa Maria, 2015-05-04)
Yogurt is one of the main types of fermented milk sold in Brazil and worldwide. Its
regular consumption is associated with several health benefits, both nutritious and
microbiological. Lately, it has been observe d a ...
Resíduos de fungicidas em vinhos de diferentes propriedades vitivinícolas do Rio Grande do Sul, Brasil, frente ao uso da tecnologia Thermal Pest Control a campo
(Universidade Federal de Santa Maria, 2015-03-06)
The use of chemical compounds in the wine industry is extremely high, thus, it is appropriate to identify and quantify pesticide residues in wine because grapes are one of the fruits with the highest number of pesticide ...
Implementação de Boas Práticas em serviços de alimentação na área de alimentos e bebidas de hotéis
(Universidade Federal de Santa Maria, 2015-08-28)
In Brazil, the good practices in food handling are not yet fully widespread in
Food Services, even though it has been a mandatory program for more than a
decade. In hotels, this scenario is not different, on the organization ...
Fibra alimentar a partir de casca de uva: desenvolvimento e incorporação em bolos tipo muffin
(Universidade Federal de Santa Maria, 2015-01-16)
In the wine industry are generated large quantities of solid waste, such as grape pomace, which are discarded or underutilized. However, represent alternative nutrient sources, as significant levels of dietary fiber. The ...
Uso de óleos essenciais de especiarias para controle de coliformes em linguiça toscana
(Universidade Federal de Santa Maria, 2015-07-17)
The food products deterioration by pathogenic microorganisms is a major problem especially in meat industries. Escherichia coli is a facultative anaerobic bacteria of intestinal origin, and is a cause of concern in the ...