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Associação de ácidos orgânicos, solução salina acidificada e radiação UV-C na validade comercial de carne suína.
(Universidade Federal de Santa Maria, 2013-07-24)
Pork is the most widely produced and consumed meat in the world and due to this fact, the industry is always looking for ways to increase the shelf life of the product. Therefore, the aim of this work is to evaluate the ...
Extração de compostos fenólicos assistida por ultrassom e determinação de ácidos graxos e minerais em folhas de Olea europaea L.
(Universidade Federal de Santa Maria, 2013-02-28)
Olive leaves are an agricultural by-product generated by the pruning of trees. Recently, it was reported that these leaves have high levels of phenolic compounds with biological activity, which increase the interest of ...
Estudo do poder antioxidante em infusões de ervas utilizadas como chás
(Universidade Federal de Santa Maria, 2013-03-28)
Tea is one of the oldest and most consumed beverages in the world, being
mentioned as one of the best sources of phenolic compounds. These substances
have been studied especially because they have antioxidant activity. ...
Avaliação da implementação do regulamento técnico de boas práticas para serviços de alimentação
(Universidade Federal de Santa Maria, 2013-01-25)
According to the Collegiate Directory of Brazilian Health Surveillance Agency (acronym in Portuguese: Anvisa), the Good Practices are procedures that should be adopted by food services to ensure the sanitary quality of ...
Qualidade do leite produzido em sistemas orgânico e convencional
(Universidade Federal de Santa Maria, 2013-11-27)
The concern about food safety, animal welfare, and environmental impacts caused by
intensive production systems has led to an increasing interest in foods derived from a sustainable
production system. In this context, ...
Resíduos de poluentes orgânicos persistentes em mel de abelhas: repercussões da contaminação ambiental
(Universidade Federal de Santa Maria, 2013-11-28)
Persistent Organic Pollutants (POPs) are chemical substances that are widely distributed throughout the environment, accumulate in the fatty tissue of living organisms, are found at higher concentrations in the food chain ...
Estudo da interação da irradiação UV-C sobre a composição fenólica, volátil e viscosidade de vinhos Cabernet Sauvignon e Merlot
(Universidade Federal de Santa Maria, 2013-03-07)
Não foi possível inserir o abstract.
Desenvolvimento e caracterização físico-química e sensorial de fermentados de butiá (Butia odorata)
(Universidade Federal de Santa Maria, 2013-02-27)
Fruits from different biomes haven been studied as a new alternative to the development of alcoholic fermented beverages besides the traditional grape wine. Jelly palm (butia odorata) is a typical fruit from the southern ...
Efeitos da dieta hiperlipídica suplementada com óleos vegetais nos parâmetros metabólicos e inflamatórios em ratos Wistar
(Universidade Federal de Santa Maria, 2013-05-29)
The consumption of trans fat is strongly associated to the development of
cardiovascular disease (CVD) by its action on plasma lipids and because they act in
an inflammatory processes; besides, vegetable oils are used ...
Controle de mofos em salaminho e salame tipo italiano, através de desinfecção por natamicina, ultravioleta, ozônio e ionização do ar
(Universidade Federal de Santa Maria, 2013-04-30)
The presence of molds on the surface of salami may bring undesirable effects during the maturation process of salami, causing negative effects on the development of color, aroma and flavor. Where there is often the need ...