SOYA PROTEIN ISOLATED IN ALCOHOLIC FERMENTATION FOR THE PRODUCTION OF CACHACA

dc.creatorJeronimo, EM
dc.creatorSouza, ELR
dc.creatorSilva, MD
dc.creatorCruz, JCS
dc.creatorGava, GJD
dc.creatorSerra, GE
dc.date2008
dc.date2014-11-19T03:12:59Z
dc.date2015-11-26T17:56:39Z
dc.date2014-11-19T03:12:59Z
dc.date2015-11-26T17:56:39Z
dc.date.accessioned2018-03-29T00:40:16Z
dc.date.available2018-03-29T00:40:16Z
dc.identifierBoletim Do Centro De Pesquisa De Processamento De Alimentos. Centro Pesquisa Processamento Alimentos, v. 26, n. 1, n. 21, n. 28, 2008.
dc.identifier0102-0323
dc.identifierWOS:000263454900003
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/71967
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/71967
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/71967
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1291299
dc.descriptionThe goal of this work was to evaluate the use of soya protein isolated as a proteic nitrogen organic source for sugar cane juice complementation and the effect in the yeast cell viability maintenance and cachaca quality. Batch fermentations of sugarcane juice with yeast recycling were performed, in scale pilot. The soya protein isolated influenced positively the cellular viability maintenance, and consequently resulted in a better recycled ferment and a reduction in time of fermentation. The proteic nitrogen addition in the juice didn't affect the sensory acceptance of cachaca, and also didn't result in different levels of volatile compounds.
dc.description26
dc.description1
dc.description21
dc.description28
dc.languagept
dc.publisherCentro Pesquisa Processamento Alimentos
dc.publisherCuritiba Pr
dc.publisherBrasil
dc.relationBoletim Do Centro De Pesquisa De Processamento De Alimentos
dc.relationBol. Cent. Pesqui. Process. Aliment.
dc.rightsaberto
dc.sourceWeb of Science
dc.subjectSaccharomyces cerevisiae
dc.subjectCELULAR VIABILITY
dc.subjectVOLATILE COMPOUNDS
dc.subjectSENSORY ANALYSIS
dc.subjectYeast
dc.titleSOYA PROTEIN ISOLATED IN ALCOHOLIC FERMENTATION FOR THE PRODUCTION OF CACHACA
dc.typeArtículos de revistas


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