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Desenvolvimento e caracterização de biofilmes ativos com extrato de bagaço de oliva
(Universidade Federal de Santa Maria, 2022-02-11)
Bioactive compounds have been recognized for their antimicrobial and antioxidant properties, gaining prominence in the food industry to be used as a natural aditive. In this sense, the incorporation of bioactive compounds ...
Qualidade do presunto tipo serrano elaborado com pernil de suínos recebendo dietas com inclusão de óleo de linhaça e bagaço de uva
(Universidade Federal de Santa Maria, 2021-05-04)
The management of animal feed has been carried out with the intention of positively modifying the fatty acid profile of meat products in order to add value and increase its nutritional value. An alternative is the addition ...
Determinação dos compostos bioativos de ingá (Inga marginata Willd), por diferentes métodos de extração, caracterização química e citotoxicidade
(Universidade Federal de Santa Maria, 2020-03-02)
The association between fruit ingestion and a healthy lifestyle reduces many types of diseases
including degenerative ones, due to the bioactive compounds present. Ingá is considered an abundant
fruit in several environments ...
Efeito da micronização sobre a biotransformação do bagaço de oliva em modelo estático de fermentação colônica
(Universidade Federal de Santa Maria, 2022-02-14)
Olive cultivation, in recent years, has shown significant growth in Brazil, especially in the
state of Rio Grande do Sul, which has favorable climatic conditions for this culture and which
has increased the number of ...
Co-encapsulação de Lactobacillus rhamnosus e compostos antociânicos extraídos do mirtilo (Vaccinium myrtillus)
(Universidade Federal de Santa Maria, 2021-01-22)
Regular consumption of probiotics and foods rich in antioxidants such as blueberries are known to be beneficial in maintaining health. This effect is attributed to the therapeutic properties of probiotic microorganisms and ...
Caracterização de grupos de metabólitos das trufas Sapucay (Tuber Floridanum) produzidas no Brasil
(Universidade Federal de Santa Maria, 2022-10-26)
Edible fungi are increasingly present in world cuisine in the first instance for their organoleptic potential, but also for their properties, nutritional capacity, antioxidant, phenolic compounds and volatile compounds. ...
Desidratação da jabuticaba e extração simultânea de compostos bioativos empregando hidrodifusão por micro-ondas e gravidade
(Universidade Federal de Santa Maria, 2022-10-25)
The jabuticaba (Plinia cauliflora (Mart.) Kausel), is a native fruit considered emerging in the country, of dark violet color, is recognized for being a source of bioactive compounds, among them, anthocyanins, responsible ...