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Aplicação de ultrassom e água eletrolisada básica na elaboração de linguiça frescal com reduzido teor de NaCl
(Universidade Federal de Santa Maria, 2023-02-09)
Fresh sausages are perishable foods and the reduction of the NaCl content in their composition
reduces shelf life due to the growth of microorganisms. In the present study, the influence of different
concentrations of ...
Effect of microalgal carotenoid extract on the viability of two melanoma cell lines: the role of oxidative stress
(Universidade Federal de Santa Maria, 2023-03-07)
Microalgae have been attracting great attention due to their richness of bioactive compounds
and nutrients. They are excellent sources of protein, lipids, carbohydrates, natural pigments,
and numerous carotenoids. However, ...
Extrato de framboesa como uma estratégia para melhorar a estabilidade oxidativa de hambúrgueres enriquecidos com ácidos graxos ômega 3
(Universidade Federal de Santa Maria, 2023-06-15)
Hydrogelled emulsions (HEs) of linseed oil and pea protein (PP) were produced with four levels
(0, 5, 7.5, and 10%) of raspberry extract (RE) obtained by a green extraction technique
(microwave hydrodiffusion and gravity ...
Desenvolvimento de microcápsulas probióticas fortificadas com sulfato ferroso: estudo da produção e estabilidade
(Universidade Federal de Santa Maria, 2023-03-15)
This work aimed to investigate the influence, viability and stability of probiotic bacteria (Lactobacillus Plantarum) microencapsulated with ferrous sulfate using different concentrations, using the spray drying technique. ...
Uso de solventes verdes na obtenção de extratos de bagaço de mirtilo para uso como corante em sorvete de base láctea
(Universidade Federal de Santa Maria, 2023-12-14)
Green chemistry, also known as sustainable chemistry, represents an innovative approach aimed at developing chemical processes and products that are both economically viable and environmentally friendly. Numerous sustainable ...
Desenvolvimento de microcápsulas contendo Lactobacillus acidophilus e óleo de chia (Salvia hispânica l) pela técnica de gelificação iônica externa
(Universidade Federal de Santa Maria, 2023-12-07)
The growth in consumer demand and interest in food products with potential health benefits has encouraged research into the development of functional foods. Among these, probiotics stand out for their role in regulating ...
Qualidade da carne de suínos submetidos a diferentes níveis de bagaço de oliva na dieta
(Universidade Federal de Santa Maria, 2023-03-28)
The production of extra virgin olive oil is growing in Brazil, especially in Rio Grande do Sul,
generating large amounts of waste such as olive pomace (OP), which has a high contaminating
power and, still, with little ...
Composição da cera cuticular e qualidade de maçãs ‘Royal Gala’ submetidas à aplicação pós-colheita de vapor de etanol
(Universidade Federal de Santa Maria, 2023-12-21)
Apples are one of the most widely grown and consumed fruits in the world, and the
entire volume produced is not used immediately. Therefore, efficient storage is needed
to preserve product quality and reduce losses. ...