Buscar
Mostrando ítems 1-10 de 49
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 ...
Consumption of orange fermented beverage reduces cardiovascular risk factors in healthy mice
(Elsevier Ltd, 2015)
© 2015 Elsevier Ltd. 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 ...
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 ...
Orange beverage ameliorates high-fat-diet-induced metabolic disorder in mice
(Elsevier Ltd, 2016)
Fermentado de laranja composto de extrato de ervas aromáticas: desenvolvimento, caracterização e avaliação do potencial biológico
(Universidade Federal de Santa MariaBrasilCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosCentro de Ciências Rurais, 2023-02-03)
Consumers have been increasingly interested in beverages that, in addition to being differentiated in flavor, can provide health benefits. To achieve this, the industry is challenged to develop mainly functional products, ...
Desenvolvimento de hidromel gaseificado naturalmente
(Universidade Federal de Santa MariaBrasilCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosCentro de Ciências Rurais, 2017-03-02)
Mead is a fermented beverage obtained by diluting honey into water with added nutrients and yeast. In some regions of Europe it is a much consumed and appreciated drink, in Brazil, however, it is little known and exploited. ...
Perfil sensorial e aceitabilidade de aguardente de Liquor de laranja
(Universidade Estadual Paulista (Unesp), 2009-09-29)
A indústria de suco de laranja produz ao final do processo um subproduto denominado “liquor” de laranja, gerado na operação de prensagem do bagaço, que após concentrado, é adicionado ao farelo de polpa cítrica peletizado ...