Buscar
Mostrando ítems 21-30 de 1039
Evaluation of physicochemical, microbiological and sensorial characteristics of fermented milk beverages with buttermilk addition
(Wiley-Blackwell, 2012-05-01)
This study evaluated three fermented milk beverages to which had been added sugar strawberry puree post-fermentation. The base was composed of 70% of milk, with whey and buttermilk in the concentrations of 30% and 0%, 15% ...
Biopolymers from lactic acid bacteria. Novel applications in foods and beverages
(Frontiers Research Foundation, 2015-09)
Lactic acid bacteria (LAB) are microorganisms widely used in the fermented food industry worldwide. Certain LAB are able to produce exopolysaccharides (EPS) either attached to the cell wall (capsular EPS) or released to ...
Technology of cachaca
(2021-01-27)
This chapter shows the technology of cachaca production. Cachaca is a Brazilian spirit beverage that is obtained from distillation of sugarcane juice fermented by yeast. The beverage has been produced in Brazil for over ...
Treatment of high-strength wastewater from the sugar-sweetened beverage industry by an alcoholic fermentation process
(American Chemical Society, 2015-08)
Certain wastewaters from the nonalcoholic sugar-sweetened beverage industry, particularly those discarded because of deficient bottling processes or those returned from the market because of quality constraints, exhibit ...
Yeast CA-11 fermentation in musts treated with brown and green propolis
(Academic Journals, 2014)
Worldwide laws are being created to reduce the amount of antimicrobial residues in foods and beverages. Distilled alcoholic beverages, such as cachaça should be detached, because some microorganisms infect the fermentation ...
Potentially synbiotic fermented beverage with aqueous extracts of quinoa (Chenopodium quinoa Willd) and soy
(Food Science And Technology International, 2015)
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)