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Desenvolvimento, projeto e análise de fotobiorreatores híbridos em escala piloto
(Universidade Federal de Santa Maria, 2019-03-22)
The technological development for the production of microalgal biomass, configures the search for technologies that are energy efficient and economically viable. The hybrid photobioreactor is the combination of two types ...
Colágeno de tilápia: uma alternativa para agregar valor aos subprodutos da indústria de pescados
(Universidade Federal de Santa Maria, 2019-02-27)
Tilapia processing residues can reach up to 70% of the raw material, due to the high protein content. Obtaining collagen is a promising alternative to add value to these wastes. The methods of obtaining collagen are based ...
Aplicação de ultrassom como estratégia para redução de fosfato em emulsões cárneas
(Universidade Federal de Santa Maria, 2019-03-01)
Phosphates are additives widely used in the manufacture of emulsified meat products. They are mainly responsible for the water holding capacity, giving better gel stability and cooking performance. Ultrasound has been ...
Amora-preta: caracterização da nova cultivar BRS Xingu e extração de compostos fenólicos com micro-ondas de hidrodifusão e gravidade
(Universidade Federal de Santa Maria, 2019-03-08)
The blackberry has a high nutritional value, besides being a source of phenolic compounds
that brings health benefits. These compounds vary between different cultivars of the same
species and are usually extracted with ...
Avaliação da eficiência de sanitizantes comerciais e de um fumígeno utilizados no controle da contaminação bacteriana do ambiente em indústrias alimentícias
(Universidade Federal de Santa Maria, 2019-03-25)
Foodborne diseases are a major public health problem, both in Brazil and in other countries, and are responsible for high economic and social costs. In this context, it is necessary for the food industry to investigate new ...
Estudo da eficácia antifúngica de sanitizantes para controle de fungos deteriorantes em indústrias alimentícias
(Universidade Federal de Santa Maria, 2019-07-12)
Fungi have relevance as agents of food spoilage, and the production environment, including air, is an important source for contamination of products such as bread, cheeses, salami and, cured hams. Thus, the adequate hygiene ...
Desenvolvimento de manteiga funcional adicionada de microrganismos probióticos
(Universidade Federal de Santa Maria, 2019-09-11)
Dairy products are among the most consumed foods in the world and are studied for their benefits to human health. Butter is the dairy product that causes the most controversy regarding its consumption, however, studies ...
Elaboração de produto cárneo com baixo teor de sal utilizando ultrassom e água eletrolisada
(Universidade Federal de Santa Maria, 2019-08-01)
NaCl is present in most industrialized products, and the sodium contained in it has presented health risks when consumed in excess. Thus, the demand for foods with low NaCl content increases more and more. However, in ...
Nanoemulsões do extrato do cálice de Physalis peruviana: desenvolvimento, avaliação da estabilidade e estudos de toxicidade
(Universidade Federal de Santa Maria, 2019-10-18)
Physalis peruviana presents a variety of biologically active compounds, especially in its calyx, which
is considered a byproduct with potential to be explored and reused. Among the most promising
technologies in the food ...
Desenvolvimento de equipamentos e processos de base microalgal e caracterização de bioprodutos de origem fotossintética
(Universidade Federal de Santa Maria, 2019-08-08)
Microalgae-based processes and products are currently the focus of considerable researchers, government agencies, and private companies around the world due to its wide variety of applications. Due to the high productivities ...