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Elaboração e avaliação de produtos cárneos com adição de ingredientes funcionais através de seus efeitos no metabolismo de ratos
(Universidade Federal de Santa Maria, 2014-09-30)
There is a trend in the food industry to develop products with functional ingredients which, when consumed, provides benefits to human health. The objective of this research, prepare meat products with dietary fiber and ...
Efeito da sazonalidade e do tratamento térmico industrial no perfil de ácidos graxos do leite e resposta biológica de ratos com diferentes fontes lipídicas
(Universidade Federal de Santa Maria, 2014-07-31)
There is a great concern of consumers with health, food safety and nutritional value of foods that come
with even more interest in sau-hum- ming, nutritious and great use food products. Aimed to evaluate the
effect of ...
Caracterização e avaliação da qualidade nutricional e biológica das proteínas do soro de leite
(Universidade Federal de Santa Maria, 2014-09-30)
The aim of the study was to evaluate the nutritional value and functional properties of
several bovine whey proteins concentrate (WPC35 and WPC80), hydrolysate (WPH) and
isolate (WPI), casein was used as control. ...
Atmosfera controlada na conservação de erva-mate
(Universidade Federal de Santa Maria, 2014-08-26)
The main aim of this work was to evaluate the effect of controlled atmosphere on postharvest conservation of yerba mate. The following aspects were evaluated: color, chlorophylls concentration, carotenoids and phenolic ...
Qualidade de manteigas produzidas com leite de vacas Jersey sob diferentes níveis de óleo de girassol na dieta
(Universidade Federal de Santa Maria, 2014-03-24)
This study aimed to evaluate the quality of butters produced with Jersey cows fed different sunflower oil levels in the diet. Sunflower oil, rich in polyunsaturated fatty acids was fed to animals in order that these fatty ...
Seleção, otimização da produção e aplicação de óleo microbiano em iogurtes
(Universidade Federal de Santa Maria, 2014-12-19)
Oleaginous yeasts are able to produce high levels of lipids and have great biomass
productivity, for this reason they are excellent candidates for research involving the
accumulation and use of microbial oil for various ...
Avaliação das características físico-químicas e microbiológicas de hambúrgueres de frangos suplementados com folhas de oliveiras
(Universidade Federal de Santa Maria, 2014-07-01)
Chicken meat, due to the high concentration of unsaturated fatty acids, beyond very manipulated in the preparation of meat products, is highly susceptible to oxidation and microbiological growth, which limit its stability ...
Suscetibilidade de Aspergillus sp. aos ácidos orgânicos conforme pH e a influência destes sobre a produção de ocratoxina A
(Universidade Federal de Santa Maria, 2014-08-22)
Fungal growth on food and subsequent contamination with mycotoxins is a public health problem. Ochratoxin A (OTA) is a important mycotoxin, with nephrotoxic effects and carcinogenic properties. Decreasing the fungal ...
Casca de ovo como fonte de cálcio: composição mineral e biodisponibilidade em ratos
(Universidade Federal de Santa Maria, 2014-05-30)
Most of the people do not reach the recommended intake for calcium (Ca), which is a mineral
essential for bone development, muscle contraction, blood coagulation, cell permeability and several
other functions. Hen eggshells ...
Desenvolvimento de queijo tipo prato com reduzido teor de sal (NaCl) e adição de algas marinhas
(Universidade Federal de Santa Maria, 2014-08-19)
Salt (NaCl) is the principal sodium (Na) supplier in the diet; their excess intake is associated with hypertension and other diseases. Salt is also one of the most important ingredients in cheese making, therefore it is ...