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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 ...
Integração de processos para o desenvolvimento de sistemas de bio-oxicombustão em indústrias de alimentos
(Universidade Federal de Santa Maria, 2017-03-06)
The development of alternative technologies for mitigation of atmospheric carbon
dioxide have been the focus of many scientific research, with emphasis on the
economy and sustainability of production processes. Oxycombustion ...
Desempenho global de fotobiorreatores híbridos
(Universidade Federal de Santa Maria, 2018-03-02)
Microalgae are photosynthetic microorganisms, which have the versatility of associating the processes of CO2 bioconversion with the parallel production of inputs with high added value. However, the main problem for the ...
Emprego de ultrassom na fabricação de leite em pó com adição de probióticos
(Universidade Federal de Santa Maria, 2018-09-06)
Milk and derivatives are food of great consumption in the world, and thus move much
of the processing industries in search of technological innovations, aiming at
improvements in the quality of the products and efficiency ...
Desenvolvimento de hidromel gaseificado naturalmente
(Universidade Federal de Santa Maria, 2017-03-02)
Mead is a fermented beverage obtained by diluting honey into water with added nutrients and yeast. In some regions of Europe it is a much consumed and appreciated drink, in Brazil, however, it is little known and exploited. ...
Efeito do ultrassom nas propriedades tecnológicas da proteína isolada de soja
(Universidade Federal de Santa Maria, 2018-06-28)
A indústria de alimentos está em constante evolução em resposta às necessidades do mercado consumidor. A produção de alimentos seguros e de melhor qualidade torna necessária a busca por tecnologias que preservem as qualidades ...
Efeito de pastagem consorciada e diferentes níveis de concentrado no desempenho produtivo e qualidade da carne de novilhos
(Universidade Federal de Santa Maria, 2018-08-20)
The objective of this study was to evaluate the effects of three finishing systems based on concentrate and legume-grass pasture on pasture and growth performance, carcass traits, presence of rumenitis, abomasitis, and ...
Desenvolvimento de polpa de butiá (Butia odorata) seca utilizando processos de secagem por micro-ondas e ultrassom
(Universidade Federal de Santa Maria, 2017-09-11)
The drying method must be chosen carefully in order to reduce the damage caused by
heating to the physical-chemical characteristics and sensorial quality of the dried product.
Thus, the objective of this work was to ...
Desenvolvimento de métodos para determinação de compostos voláteis e cera cuticular de maçãs e a aplicação no armazenamento em atmosfera controlada dinâmica
(Universidade Federal de Santa Maria, 2016-02-24)
Volatile organic compounds (VOCs) and cuticular apple wax profiles are important quality attributes, which are closely related to aroma/flavor. In this sense, the determination of these fractions during the storage can to ...
Desenvolvimento de iogurte adicionado de geleia de pétalas de rosas: perspectivas sensorial e estudo de consumidores
(Universidade Federal de Santa Maria, 2018-09-27)
Consumers have become increasingly aware of food, and that it is intertwined with a healthy and balanced lifestyle. The search for a nutritionally balanced diet has the objective of maintaining health and preventing diseases, ...