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Aptitude of sorghum (Sorghum bicolor (L) Moench) hybrids for brewery or bio-functional malted beverages
(Wiley Blackwell Publishing, Inc, 2018-12)
The potential of twenty-four hybrids of white (WS) and red sorghum (RS) to produce beer or bio-functional malted beverages was studied. Brewery aptitude was evaluated through diastatic power (DP), β-amylase activity, hot ...
Ethyl carbamate kinetics in double distillation of sugar cane spirit
(INST BREWINGLONDON, 2012)
The aim of this study was to verify the effect of a double distillation on the reduction of the ethyl carbamate content in sugar cane spirit. Ethyl carbamate is a potentially carcinogenic compound normally present at ...
Sensory profile and acceptability of traditional and double-distilled cachaca aged in oak casks
(Inst Brewing, 2013-01-01)
Distillation is an important step to obtain a beverage of good quality, because it separates, selects and concentrates the components of the wine, as well as promoting some chemical reactions induced by the heat. Thus the ...
Efeito de substratos de origem vegetal na elaboração de bebidas fermentadas
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilEngenharia de AlimentosUTFPR, 2021-12-03)
The demand for non-dairy products has increased in recent years due to health-related aspects (allergy and/or intolerance to milk) and changes in eating habits, which has led the use of plant extracts to gain prominence ...
Características químicas, físico-químicas e sensoriais de bebida fermentada de lichia (Litchi chinensis Sonn)Chemical, physical-chemical and sensory characteristics of fermented alcoholic beverage from lychee (Litchi chinensis Sonn)
(UNIVERSIDADE FEDERAL DE LAVRASDCA - Programa de Pós-graduaçãoUFLABRASIL, 2014)
Efeito de lente térmica produzido por laser para a avaliação das propriedades ópticas e térmicas e da presença de adulterantes na bebida do café
(Universidade Estadual de MaringáCampo MouraoPrograma de Pós-Graduação em Física, 2000-02-02)
The mechanism responsible for the physical and chemical properties of coffee’s brews has not been completely understood mainly due to its complex composition.
Furthermore, it is frequent the presence of adulterants in the ...
Fermentation innovation through complex hybridization of wild and domesticated yeasts
(Nature Publishing Group, 2019-11)
The most common fermented beverage, lager beer, is produced by interspecies hybrids of the brewing yeast Saccharomyces cerevisiae and its wild relative S. eubayanus. Lager-brewing yeasts are not the only example of hybrid ...
A eletrocoagulação como pré-tratamento de efluente cervejeiro
(Universidade Tecnológica Federal do ParanáCuritibaBrasilPrograma de Pós-Graduação em Engenharia CivilUTFPR, 2020-03-06)
The beverage industry, especially the brewery sector, plays a significant role in the country’s and world’s economy, generating jobs and income for the population.However, byproducts and rejects are abundantly generated ...
Evaluación de la vida útil de una bebida fría de café sometida a higienización por radiación ultravioleta
(Universidad de La Sabana, 2022-10-25)
El café es una de las bebidas más populares a nivel mundial, en Colombia es uno de los productos de exportación más importantes. Recientemente, las bebidas frías de café, en particular las extraídas en frio, han ganado ...