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Physicochemical and sensory characterization of dehydrated jabuticaba fruit beerCARACTERIZAQAO FISICO-QUIMICA E SENSORIAL DE FRUIT BEER DE JABUTICABA DESIDRATADA
(2018-01-01)
This research aimed to produce low fermentation fruit beer, using dehydrated fruits of jabuticaba (Myrciaria cauliflora Berg), and to analyze the physicochemical and sensory features. The experimental design consisted of ...
Ochratoxin A in Brazilian roasted and instant coffees
(Taylor & Francis LtdLondonInglaterra, 2000)
Avaliação do uso da levedura de descarte da indústria cervejeira na obtenção da aguardente de liquor de laranja
(Instituto de Tecnologia de Alimentos - ITAL, 2017-06-08)
Orange liquor, a by-product of the Brazilian citrus industry, is currently destined for the production of animal feed as also the industrial brewer’s yeast discarded after five production cycles, but still containing a ...
Distinct Domestication Trajectories in Top-Fermenting Beer Yeasts and Wine Yeasts
(Cell Press, 2016-10)
Beer is one of the oldest alcoholic beverages and is produced by the fermentation of sugars derived from starches present in cereal grains. Contrary to lager beers, made by bottom-fermenting strains of Saccharomyces ...
Reprint Of "the Mycobiota Of Coffee Beans And Its Influence On The Coffee Beverage"
(Elsevier Ltd, 2014)