Mostrando 3 resultados de: 3
Filtros aplicados
Subtipo de publicación
Article(3)
Área temáticas
Alimentación y bebidas(2)
Microorganismos, hongos y algas(2)
Tecnología de las bebidas(2)
Origen
scopus(3)
Cashew 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:scopusMicrobiological and chemical parameters during cassava based-substrate fermentation using potential starter cultures of lactic acid bacteria and yeast
ArticleAbstract: Traditional Brazilian indigenous fermented foods and beverages are potential sources of new food proPalabras claves:bacteria, cassava, Indigenous fermented foods, Starter culture, Volatile compounds, yeastsAutores: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