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Estudo do poder antioxidante em infusões de ervas utilizadas como chás
(Universidade Federal de Santa Maria, 2013-03-28)
Tea is one of the oldest and most consumed beverages in the world, being
mentioned as one of the best sources of phenolic compounds. These substances
have been studied especially because they have antioxidant activity. ...
Armazenamento refrigerado, em atmosfera modificada e controlada na conservação das qualidades físicoquímicas e sensoriais de cultivares de feijão carioca
(Universidade Federal de Santa Maria, 2015-08-31)
The common bean (Phaseolus vulgaris L.) has a high nutritional value due to the content of proteins,
carbohydrates, minerals and vitamins and has great importance as an economic food to Brazil. After the
harvest, the ...
Uso de ultrassom na produção de salame tipo italiano
(Universidade Federal de Santa Maria, 2016-05-19)
The aim of this study was to evaluate the effect of ultrasound application (US, bath 25 kHz, 500 W) on physical, chemical and microbiological properties of Italian-type fermented sausage during processing and storage. The ...
Qualidade de sobrecoxas de frangos submetidas à radiação UV-C
(Universidade Federal de Santa Maria, 2012-12-21)
During the chicken slaughter line, some steps are considered critical, due to the possibility of cross-contamination among carcasses, which directly influence in the shelf-life of the carcasses. New technologies that reduce ...
Avaliação das características físico-químicas e microbiológicas de hambúrgueres de frangos suplementados com folhas de oliveiras
(Universidade Federal de Santa Maria, 2014-07-01)
Chicken meat, due to the high concentration of unsaturated fatty acids, beyond very manipulated in the preparation of meat products, is highly susceptible to oxidation and microbiological growth, which limit its stability ...
Tratamentos para descontaminação de tomates contendo resíduos de imidacloprido
(Universidade Federal de Santa Maria, 2018-02-27)
The tomato is considered a functional food because its nutritional components promote health benefits for humans. However, in recent years, concerns have arisen due to the fact that food present often pesticide residues. ...
Compostos bioativos em uvas ‘Isabel’: influência da radiação UV-C e potencial protetor em modelo de colite ulcerativa em ratos
(Universidade Federal de Santa Maria, 2018-01-25)
The aims of this study were to evaluate the effect of post-harvest UV-C irradiation on antioxidant
markers of 'Isabel' grapes and to study the protective potential of grape peel powder (GPP) and its
bioactive fractions ...
Aplicação de ultrassom em emulsões cárneas
(Universidade Federal de Santa Maria, 2017-06-30)
Meat emulsions are complex systems that generate meat products like mortadellas, sausages, among others. Ultrasound (US) application enables improvements in traditional food processes. In this study, different operational ...
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 ...
Avaliação in vitro do efeito pró-inflamatório e oxidativo dos pesticidas mancozebe, clorotalonil e tiofanato metílico
(Universidade Federal de Santa Maria, 2017-03-02)
Pesticides are widely used in agriculture and public health for pest control and prevention. The indiscriminate use of these compounds can trigger environmental contamination by pesticides and increase the risk of human ...