Sugar Cane Juice
Mostrando 1-12 de 53 artigos, teses e dissertações.
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1. Two Years Monitoring of Ethyl Carbamate in Sugar Cane Spirit from Brazilian Distilleries
This paper describes the monitoring of ethyl carbamate concentration in sugar cane spirit from industrial distilleries in Brazil. In total, 18 distilleries from Minas Gerais and São Paulo states were evaluated, with, a total of 336 samples from August 2017 to August 2019. The ethyl carbamate was analyzed using a previously validated mass spectrometric metho
J. Braz. Chem. Soc.. Publicado em: 2020-07
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2. Phenotypic Characterization and Genetic Diversity of Sugarcane Varieties Cultivated in Northern Karnataka of India based on Principal Component and Cluster Analyses
Abstract: Sugarcane is a major commercial crop grown in India and across the world. Hence, several elite varieties have been developed now-a-days to overcome many obstacles including abiotic stresses and diseases. The present study was undertaken to screen genetic variation among twenty four sugarcane varieties that are commonly cultivated across Northern Ka
Braz. arch. biol. technol.. Publicado em: 24/10/2019
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3. Addition of toasted baru nut (Dypteryx alata Vog.) and extruded rice bran to sugar cane candy (“rapadura”)
Abstract Different proportions of sugar cane juice, toasted baru nut and extruded rice bran were used in the formulation of sugar cane candies (“rapaduras”), and the effect on color, hardness and proximate composition determined. The best formulation was selected on the basis of composition, hardness and luminosity, and evaluated for sensory acceptance
Food Sci. Technol. Publicado em: 29/10/2018
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4. Selection of Xilose-Fermenting Yeast Strains
ABSTRACT In Brazil, ethanol is obtained by fermentat of sugar cane juice using Saccharomyces cerevisiae. The cane juice extraction generates the bagasse that has been used for obtaining generation biofuel. However, the sugarcane bagasse has 30% pentose that cannot be fermented to ethanol by S. cerevisiae. Thus the aim of this study was to isolate a yeast abl
Braz. arch. biol. technol.. Publicado em: 27/06/2016
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5. Characteristics of Saccharomyces cerevisiae yeasts exhibiting rough colonies and pseudohyphal morphology with respect to alcoholic fermentation
Among the native yeasts found in alcoholic fermentation, rough colonies associated with pseudohyphal morphology belonging to the species Saccharomyces cerevisiae are very common and undesirable during the process. The aim of this work was to perform morphological and physiological characterisations of S. cerevisiae strains that exhibited rough and smooth col
Braz. J. Microbiol.. Publicado em: 04/03/2014
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6. Evaluation of stress tolerance and fermentative behavior of indigenous Saccharomyces cerevisiae
Sixty six indigenous Saccharomyces cerevisiae strains were evaluated in stressful conditions (temperature, osmolarity, sulphite and ethanol tolerance) and also ability to flocculate. Eighteen strains showed tolerant characteristics to these stressful conditions, growing at 42 ºC, in 0.04% sulphite, 1 mol L-1 NaCl and 12% ethanol. No flocculent characteristi
Braz. J. Microbiol.. Publicado em: 15/11/2013
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7. Influência da cigarrinha-das-raízes (Mahanarva fimbriolata) e da adubação na qualidade do caldo e da canade- açúcar / Influence of froghopper-root (Mahanarva fimbriolata) and nutrition on the quality of the sugar cane juice
O Brasil é o maior produtor mundial de açúcar, produto cujas especificações são de certa forma ditadas pelo mercado. Uma das características importantes para o açúcar diz respeito a sua cor. Açúcares com menor índice de cor representam maior valor agregado e são preferidos pelos compradores. Para se fabricar um açúcar cristal branco com custo
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 20/09/2012
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8. Avaliação da qualidade microbiológica, físico-química e sensorial do caldo de cana-de-açúcar cultivada sob manejo orgânico e convencional / Microbiological, physico-chemical and sensorial analysis of sugar cane juice under conventional and organic managements
A composição do caldo de cana-de-açúcar depende de vários fatores, desde aqueles relacionados intrinsecamente à matéria-prima ou envolvendo condições climáticas e culturais. O presente trabalho objetivou avaliar a influência dos manejos convencional e orgânico da cana sobre a qualidade microbiológica, físico-química e sensorial do caldo visand
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 29/06/2012
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9. Retrospective seroepidemiological analysis of patients with suspicion of paracoccidioidomycosis in São Paulo State, Brazil
The geographic distribution of paracoccidioidomycosis (PCM) in the Brazilian state of São Paulo was evaluated in a retrospective study using secondary data from serological analyses, carried out by double immunodiffusion assay of patients with PCM suspicion, from January 1999 to May 2010. Sixty percent of 10,176 patients, from 239 cities, were serologically
J. Venom. Anim. Toxins incl. Trop. Dis. Publicado em: 2012
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10. Composição química e propriedades funcionais no processamento de vinagres / Chemical composition and functional properties in the processing fo vinegar
The fruit vinegars increasingly become popular on the planet, being produced from various crops or their residues, using classical and modern techniques. These products have great variety of organic acids, vitamins, minerals, phenolic compounds and other elements with important physiological functions. Vinegar higher quality depends more on their secondary c
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 21/09/2011
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11. Identification of the bacterial community responsible for traditional fermentation during sour cassava starch, cachaça and minas cheese production using culture-independent 16s rRNA gene sequence analysis
We used a cultivation-independent, clone library-based 16S rRNA gene sequence analysis to identify bacterial communities present during traditional fermentation in sour cassava starch, cachaça and cheese production in Brazil. Partial 16S rRNA gene clone sequences from sour cassava starch samples collected on day five of the fermentation process indicated th
Brazilian Journal of Microbiology. Publicado em: 2011-06
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12. Aplicação de polissiloxanos imobilizados sobre sílica como fase estacionária e como sorvente na determinação de agrotóxicos em água e caldo de cana / Application of polysiloxanes immobilized on silica as stationary phases and as sorbents in the determination of agrotoxics in water and sugar cane juice
Neste trabalho verificou-se a potencialidade de uso de sorventes e fases estacionárias (FE), obtidos a partir da sorção e/ou imobilização do polímero poli(metiloctilsiloxano) (PMOS) sobre suportes de sílica Kromasil utilizando tamento térmico, na separação, quantificação e validação de uma metodologia para análise de agrotóxicos em amostras d
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 02/06/2010