Buscar
Itens para a visualização no momento 1-10 of 88
Micronização como alternativa para valorização do bagaço de uva: caracterização e aplicação em snack extrusado
(Universidade Federal de Santa Maria, 2020-01-20)
Grape pomace, the winemaking by-product, is characterized by a significant amount of dietary fiber and phenolic compounds. Most of these compounds are associated with the fibrous matrix. Physical modifications, such as ...
Efeitos da associação da aflatoxina B1 com aspartame em parâmetros bioquímicos e comportamentais em ratos
(Universidade Federal de Santa Maria, 2020-03-11)
Mycotoxins are substances produced by fungi, natural contaminants of various foods. Aflatoxins are mycotoxins produced mainly by fungi of the Aspergillus genus, with aflatoxin B1 (AFB1) being the most frequent and the most ...
Sensibilidade de fungos termorresistentes aos sanitizantes e influência de diferentes condições sobre a eficácia antifúngica destes agentes
(Universidade Federal de Santa Maria, 2021-08-20)
This study aimed to evaluate the sensitivity of thermoresistant fungi (Aspergillus australensis MB 2579; NFF 02; Aspergillus aureoluteus NFC1; Paecilomyces fulvus PFF 01; Paecilomyces niveus PNT 01; PNDC 01; PNB1 01; e ...
Parâmetros de qualidade do queijo colonial: percepção do consumidor & relação de consumo
(Universidade Federal de Santa Maria, 2021-04-12)
Cheese is a product that has a high nutritional value and is widely produced in southern
Brazil. Colonial Cheese is a type of cheese made mainly in family farms in an artisanal way
so as to add value to its raw material. ...
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 ...
Potencial químico e tecnológico do lúpulo brasileiro
(Universidade Federal de Santa Maria, 2020-07-20)
The beer industry requires high quality raw materials for its production due to the exponential growth in beer consumption in Brazil in recent years. Beer has several aroma and flavor compounds, mostly from malt and hops ...
Influência geoespacial no desempenho de fotobiorreatores
(Universidade Federal de Santa Maria, 2020-03-04)
Microalgae are photosynthetic microorganisms from which a variety of compounds with
potential for application in different industry sectors can be extracted. As microalgae
productivity in outdoor cultivation systems ...
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 ...
Estudos sobre a deterioração fúngica no segmento de panificação
(Universidade Federal de Santa Maria, 2020-03-02)
Bread is one of the oldest and most consumed foods in the world and its contamination by filamentous fungi is related to economic losses. The investigation of the causes and the main species responsible for the spoilage ...
Extração e caracterização de diferentes constituintes da inflorescência de bananeira e aplicação em produtos cárneos
(Universidade Federal de Santa Maria, 2020-02-27)
The inflorescence of the banana tree, also known as the floral bud or banana heart, is one of the residues of the banana tree. Due to its high nutritional value, the inflorescences can be used in diets in the form of ...