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Otimização da fermentação acética para a produção de vinagre de farelo de arroz e avaliação do potencial antioxidante
(Universidade Tecnológica Federal do ParanáMedianeiraPrograma de Pós-Graduação em Tecnologia de Alimentos, 2015-06-26)
INTRODUCTION AND AIMS ─ Rice is one of the most consumed cereal in the world. The processing results in rice bran, a byproduct derived from the stripping step. Currently, the bran is only used for oil extraction; the ...
The influence of vinegars on exposure of dentinal tubules: a SEM evaluation.
(2004-01-01)
Dentin hypersensitivity is a common painful condition observed in clinics. Dietary habits have been much associated with its development and persistence during and following periodontal treatment. The aim of this in vitro ...
Caracterização físico química do fruto e produção de vinagre de Physalis pubescens L
(Universidade Tecnológica Federal do ParanáPato Branco, 2013-09-18)
Physalis is a genus of plants of the same family as potato and tomato (Solanaceae), which has very peculiar characteristics and produces a fruit and fleshy coloration varies from green to orange. An expansion in the ...
Construção de um reator acetificador para a produção de vinagre de malte
(Universidade Tecnológica Federal do ParanáFrancisco BeltraoBrasilEngenharia QuímicaUTFPR, 2022-06-22)
Aiming to contribute to the scientific literature when it comes to fast-process or German vinegar reactors, it is expected that the data obtained will contribute to the advancement of technology and to the expansion of the ...
Vinagre de acerola em creme: produção, caracterização físico-química, coordenadas de cor e compostos bioativos
(Universidade Tecnológica Federal do ParanáPato BrancoPrograma de Pós-Graduação em Tecnologia de Processos Químicos e Bioquímicos, 2015-01-27)
Acerola (Malpighia punicifolia L.), also known as Antilles Cherry, is a fruit that presents relevant nutritional properties, such as high content of vitamins and bioactive substances with biological activities. These ...
Sistema para producción de vinagre gourmet en cocinas de autor
(Universidad Católica de Pereira., 2011)
Obtenção e caracterização de vinho e vinagre de manga (Mangifera indica L.): parâmetros cinéticos das fermentações alcoólica e acética
(Universidade Federal de Minas GeraisUFMG, 2014-02-18)
The mango is one of the most cultivated tropical fruits. Its pulp is rich in carbohydrates, which make it an excellent raw material for the production of fermented alcoholic beverages. This study aimed to evaluate eight ...
Production of ginger vinegar
(Univ Federal Lavras-ufla, 2015-03-01)
Vinegar is a food of condiments group that have great use in the food industry. This study aimed to evaluate the effects of parameters of the acetic fermentation process in the production of ginger vinegar. A suspension ...