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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 ...
Avaliação da capacidade coagulante e atividade proteolítica de extrato gástrico de coelhos adultos para elaboração de queijo de massa semi-cozida tipo prato
(Universidade Federal de Santa Maria, 2023-03-29)
The search for substitutes for renin or chymosin for cheese making has stimulated the study of alternative sources including non-conventional animal species in order to develop enzymatic coagulants with technological ...