Mostrando 4 resultados de: 4
Filtros aplicados
Subtipo de publicación
Article(4)
Bacteria associated with human saliva are major microbial components of Ecuadorian indigenous beers (chicha)
ArticleAbstract: Indigenous beers (chicha) are part of the indigenous culture in Ecuador. The fermentation process ofPalabras claves:Artisanal fermented beverages, cassava, Chewed indigenous beer, chicha, ECUADOR, Fermentation, Fermented cassava, Indigenous beer, lactic acid bacteria, microbiota, Saliva, Streptococcus mutans, Streptococcus salivariusAutores:Ana Luiza Freire, Gabriel Trueba, Juan Daniel Mosquera, Lorena Mejía Castañeda, SONIA ZAPATA MENAFuentes:googlescopusCashew wine and volatile compounds produced during fermentation by non-Saccharomyces and Saccharomyces yeast
ArticleAbstract: Making wines from tropical fruits with pleasant sensory characteristics has gradually gained potentiPalabras claves:Cashew, Co-fermentation, Non-Saccharomyces, Tropical fruits, Volatile compoundsAutores:Ana Luiza Freire, Costa A.S.P.d., Gomes F.d.C.O., Hernández-Macedo M.L., Machado A.M.d.R., Mendonça M.d.C., Padilha F.F., Rêgo E.S.B., Rosa C.A.Fuentes:scopusEffect of symbiotic interaction between a fructooligosaccharide and probiotic on the kinetic fermentation and chemical profile of maize blended rice beverages
ArticleAbstract: There is an important demand for the development of new non-dairy probiotic beverages in the functioPalabras claves:Fructooligosaccharide, lactic acid bacteria, maize, Symbiotic beverage, YeastAutores:Ana Luiza Freire, Ramos C.L., Schwan R.F.Fuentes:scopusStudy of the physicochemical parameters and spontaneous fermentation during the traditional production of yakupa, an indigenous beverage produced by Brazilian Amerindians
ArticleAbstract: Yakupa is a traditional non-alcoholic cassava beverage produced by Brazilian Amerindians. In this woPalabras claves:HPLC, lactic acid bacteria, PCR-DGGE, Volatile compounds, YakupaAutores:Ana Luiza Freire, de Almeida E., Duarte W., Ramos C.L., Schwan R.F.Fuentes:scopus