Buscar
Itens para a visualização no momento 41-45 of 45
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. ...
Avaliação da formação de biofilmes por fungos filamentosos relevantes em produtos cárneos
(Universidade Federal de Santa Maria, 2024-02-29)
The ability to form biofilms is considered an evolutionary characteristic for microbial survival. Filamentous fungi that possess this capacity can establish themselves in food processing and maturation environments, thereby ...
Luz pulsada e antioxidantes naturais: uma estratégia clean label para reduzir nitrito em produtos cárneos emulsionados
(Universidade Federal de Santa Maria, 2024-02-23)
The primary objective of this study was to evaluate the effect of combining pulsed light (PL)
and jabuticaba peel extract (JPE) as a clean label strategy to reduce the nitrite content in sliced
mortadellas by 50%. The ...
Ocorrência de fungos e micotoxinas em milhos de diferentes regiões do Equador
(Universidade Federal de Santa Maria, 2024-02-20)
Maize is one of the most widely produced cereals in the world, used mainly in animal and human feed, and is considered an important source of carbohydrates and amino acids. Due to climatic conditions and their composition, ...