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Substituição da gordura animal por óleos vegetais reestruturados em hambúrgueres: impactos nutricionais, sensoriais e tecnológicos
(Universidade Federal de Santa Maria, 2021-08-18)
Due to the high content of saturated fatty acids, the excessive consumption of meat products can increase the risk of chronic diseases. Thus, to confer healthier characteristics to meat products, this study aimed to improve ...
Processos verdes de extração de produtos naturais de materiais vegetais com ultrassom e micro-ondas
(Universidade Federal de Santa Maria, 2020-07-27)
The market of natural ingredients has been increasing worldwide in the last years, and, as a
consequent the development of efficient extraction methods can be a current challenge for food,
chemicals and pharmaceutical ...
Qualidade do presunto tipo serrano elaborado com pernil de suínos recebendo dietas com inclusão de óleo de linhaça e bagaço de uva
(Universidade Federal de Santa Maria, 2021-05-04)
The management of animal feed has been carried out with the intention of positively modifying the fatty acid profile of meat products in order to add value and increase its nutritional value. An alternative is the addition ...
Carotenoides e clorofilas microalgais: ênfase na caracterização e bioacessibilidade
(Universidade Federal de Santa Maria, 2021-09-02)
Microalgae are sustainable biometabolic factories for the production of a variety of bioproducts such as proteins, carbohydrates, fatty acids and mainly bioactive molecules that can have beneficial effects on human health, ...
Produção de biocompostos microalgais em diferentes condições de cultivo
(Universidade Federal de Santa Maria, 2021-08-26)
There is a worldwide consensus in the food industry that aims to replace synthetic
ingredients with natural ingredients for health promotion. At the same time, the
industrial relevance of microalgae as sources of an ...