The number and the main groups of microorganisms present in samples of different nonalcoholic carbonated beverages (lemon, orange and guaraná soft drinks) obtained from a small factory were analyzed. The samples were ...

The number and the main groups of microorganisms present in samples of different nonalcoholic carbonated beverages (lemon, orange and guaraná soft drinks) obtained from a small factory were analyzed. The samples were ...

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 ...

Grapes and sweet potatoes are two different plant species that have distinct bioactive composition and the use of both in a non-alcoholic mixed beverage may be an interesting source of phytochemicals. Physicochemical and ...

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 ...

The physicochemical (pH, fat and total solids content), sensory (appearance, consistency and taste), and rheological characteristics of five different commercial brands of lactic beverages were determined. Rheological ...

The physicochemical (pH, fat and total solids content), sensory (appearance, consistency and taste), and rheological characteristics of five different commercial brands of lactic beverages were determined. Rheological ...

The aim of this study was to quantify the carbon of C3 photosynthetic cycle in guava commercial pulps, tropical juices and nectars through the carbon stable isotope technique to identify the beverages at odds with Brazilian ...

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 ...