Alcoholic Products
Mostrando 1-12 de 46 artigos, teses e dissertações.
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1. Chemical monitoring of baru (dipteryx alata vog.) pulp fermented beverage
Abstract Considering that the consumption of baru is not yet fully diffused among humans, it is possible to perceive the need for its greater use, mainly because it is a natural source of sugars, essential raw material for the production of various products, such as beverages fermented. In view of the above, the objective of this work was to develop fermente
Food Sci. Technol. Publicado em: 2021-06
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2. Processes for alcohol-free beer production: a review
Abstract Since the invention of beer by the Sumerian people in 5000 BC, alcohol was the main reason of the interest of consumers on beer. Only in the beginning of the 20th century alcohol-free beer was demanded and since then technology has advanced dramatically in the production of those beverages. The aim on alcohol-free beer production is to have products
Food Sci. Technol. Publicado em: 2020-06
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3. Processes for alcohol-free beer production: a review
Abstract Since the invention of beer by the Sumerian people in 5000 BC, alcohol was the main reason of the interest of consumers on beer. Only in the beginning of the 20th century alcohol-free beer was demanded and since then technology has advanced dramatically in the production of those beverages. The aim on alcohol-free beer production is to have products
Food Sci. Technol. Publicado em: 13/12/2019
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4. Neuromarketing and its implications for operations management: an experiment with two brands of beer
Resumo A neurofisiologia do comportamento do consumidor e as experiências sensoriais estão crescendo em resultados de pesquisa e importância para as atividades operacionais devido à possibilidade de projetar produtos e processos mais adequados às necessidades dos consumidores. Além disso, há uma grande variedade de aplicações no chão de fábrica, c
Gest. Prod.. Publicado em: 29/08/2019
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5. Production and physicochemical characterization of craft beer with ginger (Zingiber officinale)
Abstract This work aims to produce and to characterize physical-chemically an added craft beer of ginger, as well as its sensorial attributes, due to the new demand for products with innovative flavors. The traditional method of production of beer craft type Pilsen was used, with addition of 2 g L-1 of ginger chips in the maturation stage. The final product
Food Sci. Technol. Publicado em: 11/04/2019
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6. Comparative study of the hypocholesterolemic, antidiabetic effects of four agro-waste Citrus peels cultivars and their HPLC standardization
ABSTRACT Citrus is an economically important fruit for Egypt, but its peel also is one of the major sources of agricultural waste. Due to its fermentation, this waste causes many economic and environmental problems. Therefore it is worthwhile to investigate ways to make use of this citrus waste generated by the juice industry. This study was aimed to explore
Rev. bras. farmacogn.. Publicado em: 2017-08
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7. Decrease in Dengue virus-2 infection and reduction of cytokine/chemokine production by Uncaria guianensis in human hepatocyte cell line Huh-7
ABSTRACT BACKGROUND Dengue fever may present hemorrhages and cavitary effusions as result of exacerbated immune responses. We investigated hydro-alcoholic extracts from leaves (UGL) and bark (UGB) of the medicinal species Uncaria guinanensis with respect to antiviral effects in Dengue virus (DENV) infection and in immunological parameters associated with i
Mem. Inst. Oswaldo Cruz. Publicado em: 2017-06
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8. Bioactive compounds and antioxidant activity analysis during orange vinegar production
Abstract Citrus fruits are significant sources of bioactive compounds, such as ascorbic acid, polyphenols and carotenoids, due to their antioxidant properties important for human nutrition. In addition, since oranges possess high sugar content (8-15%), making vinegars from alcoholic orange substrates, with functional characteristics is a possible development
Food Sci. Technol. Publicado em: 15/05/2017
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9. Identification of Glycoside Compounds from Tobacco by High Performance Liquid Chromatography/Electrospray Ionization Linear Ion-Trap Tandem Mass Spectrometry Coupled with Electrospray Ionization Orbitrap Mass Spectrometry
In order to comprehensively screen and identify the glycoside compounds in tobacco, a simple, rapid and sensitive method of high performance liquid chromatography/electrospray ionization linear ion-trap tandem mass spectrometry (HPLC-ESI-LIT/MSn) coupled with electrospray ionization orbitrap mass spectrometry (ESI-Orbitrap-MS) was developed for the first tim
J. Braz. Chem. Soc.. Publicado em: 2017-04
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10. Utilization of residue from cassava starch processing for production of fermentable sugar by enzymatic hydrolysis
Abstract The aim of this study was to characterize and perform enzymatic hydrolysis of cassava peeling residue (peel and inner peel), mainly composed of peels and small pieces. Residue was sanitized, dried at 55 °C for 24 hours and ground. The obtained flour showed pH of 4.85; 72.53 g 100 g–1 moisture; 5.18 mL 1M NaOH 100 g–1 acidity; 60.68 g 100 g–1
Food Sci. Technol. Publicado em: 03/06/2016
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11. In vitro ability of beer fermentation residue and yeast-based products to bind aflatoxin B1
This study aimed to verify the in vitro ability of beer fermentation residue (BFR) containing Saccharomyces cerevisiae cells and five commercial products that differed in the viability and integrity of S. cerevisiae cells to remove aflatoxin B1 (AFB1) from a citrate-phosphate buffer solution (CPBS). BFR was collected at a microbrewery and prepared by drying
Braz. J. Microbiol.. Publicado em: 2015-06
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12. Study of the aging of fermented of yacon (Smallanthus sonchifolius) and sensory profile and acceptance
Yacon is considered a functional food due to its the fructooligosaccharide (FOS) content, however its perishability and low production volume is a problem. The aim of this study was to analyze the changes in aging during one year of storage and conduct sensory analysis of fermented of yacon. For one year total acidity, volatile acidity, free and total sulfur
Food Sci. Technol. Publicado em: 30/05/2014