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Sensibilidade de fungos deteriorantes e toxigênicos à águas eletrolisadas e sanitizantes químicos
(Universidade Federal de Santa Maria, 2021-02-04)
Fungi are the main microorganisms that spoilage cheese and bread, causing great economic damage to industries. It is known that contaminated raw material and ambient air are the main causes of the loss of these food products. ...
Valorização do bagaço de oliva em biscoitos
(Universidade Federal de Santa Maria, 2022-02-11)
Olive pomace is a residue from the processing of olives used for oil extraction. This can be used in several products in the food industry due to its richness in dietary fiber, fatty acids and phenolic compounds. The ...
Uso do ultrassom em sal e aplicação em peito de frango
(Universidade Federal de Santa Maria, 2020-03-11)
Salt is present daily in the diet as an ingredient in most processed foods and its high consumption is related to some diseases. The daily consumption of Brazilians exceeds 5 grams of the limit indicated by the World Health ...
Determinação de açúcares totais em refrigerantes com smartphone
(Universidade Federal de Santa Maria, 2020-03-09)
The techniques commonly used for determination of sugar in non-alcoholic beverages are classical methods based on different physical and chemical principles. A common drawback of these methods is the long time for analysis, ...
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 ...
Emulsão hidrogelificada de óleo de linhaça e proteína de ervilha como estratégia para melhorar a qualidade nutricional, tecnológica e sensorial de hambúrgueres
(Universidade Federal de Santa Maria, 2022-07-05)
Hydrogelled emulsions (HEs) produced with linseed oil and different levels of pea protein (PP)
(0, 5, 10, 15, and 20%) were used to replace 50% of animal fat in burgers. The effect of this
lipid reformulation on the ...
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 ...
Influência dos elementos climáticos e tipologia em fotobiorreatores microalgais
(Universidade Federal de Santa Maria, 2022-04-01)
Commercial scale microalgae cultivation systems are carried out outdoors, so it is extremely necessary to highlight the role of the local climate in the performance of microalgae biotechnological processes. Thus, the ...