Buscar
Mostrando ítems 1-10 de 1040
Fermented and distilled alcoholic beverages: A technological, chemical and sensory overview: Fermented beverages
(2021-02-04)
Fermented Beverages presents relevant material regarding fermented alcoholic beverage technologies and their variations, including current information about their chemistry and sensory profiles. The book aims to provide ...
Production of alcoholic beverage from ginger: study of fermentation process and final product quality
(2015)
Introduction: In Brazil part of the production of ginger is of inadequate quality for export. The production of spirit from felt-over rhizomes is an alternative of great interest to producers of these rhizomes. Aim: Aiming ...
Fermented and distilled alcoholic beverages: A technological, chemical and sensory overview. Distilled beverages
(2021-01-27)
Fermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Fermented Beverages presents relevant material regarding fermented alcoholic beverage technologies and their variations, including ...
Guava, orange and passion fruit by-products: Characterization and its impacts on kinetics of acidification and properties of probiotic fermented products
(2018-12-01)
This study aimed at characterizing guava, orange and passion fruit by-products and investigating the effect of adding these fruit by-products to probiotic fermented goat milk and cereal-based fermented products. Fruit ...
Potentially synbiotic fermented beverage with aqueous extracts of quinoa (Chenopodium quinoa Willd) and soy
(Food Science And Technology International, 2015)
The aim of this study was to develop a potentially synbiotic beverage fermented with Lactobacillus casei LC-1 based on aqueous extracts of soy and quinoa with added fructooligosaccharides (FOS). Five formulations with ...
Potentially synbiotic fermented beverage with aqueous extracts of quinoa (Chenopodium quinoa Willd) and soy
(Food Science And Technology International, 2015)
Beneficial effects of fermented vegetal beverages on human gastrointestinal microbial ecosystem in a simulator
(Elsevier B.V., 2014-10-01)
The aim of this study was to evaluate the effects of four beverage formulations (prebiotic - fructooligosaccharide, probiotic - Lactobacillus casei Lc-01, synbiotic - fructooligosaccharide and L. casei Lc-01 and placebo) ...
Elaboration and characterization of Japanese Raisin Tree (Hovenia dulcis Thumb.) pseudofruits fermented alcoholic beverage
(Food Science and Technology, 2019)
Fermented sugarcane and pineapple beverage produced using saccharomyces cerevisiae and non-saccharomyces yeast
(Institute of Brewing, 2017)
Consumption of orange fermented beverage reduces cardiovascular risk factors in healthy mice
(Elsevier, 2015)
The consumption of fruits prevents the risk of cardiovascular diseases. Alcoholic fermentation has been carried out in fruits resulting in products which provide high concentration of bioactive compounds and variable alcohol ...