Zobrazeno 1 - 10
of 179
pro vyhledávání: '"Alessandro Nogueira"'
Autor:
Isabela Maria Macedo Simon Sola, Larissa Deckij Evers, José Pedro Wojeicchowski, Tatiane Martins de Assis, Marina Tolentino Marinho, Ivo Mottin Demiate, Aline Alberti, Alessandro Nogueira
Publikováno v:
Fermentation, Vol 10, Iss 4, p 177 (2024)
Pure, co-, and sequential fermentations of Hanseniaspora uvarum, H. guilliermondii, and Saccharomyces cerevisiae strains were evaluated to improve the aromatic quality of ciders. In sequential fermentations, Hanseniaspora strains were used as starter
Externí odkaz:
https://doaj.org/article/4fe812c74ea9485589d8ef16f1cb920d
Autor:
Maria Luísa Cerri, Tatiane Aparecida Gomes, Matheus de Melo Carraro, José Pedro Wojeicchowski, Ivo Mottin Demiate, Luiz Gustavo Lacerda, Aline Alberti, Alessandro Nogueira
Publikováno v:
Fermentation, Vol 9, Iss 12, p 1017 (2023)
This study investigated the synergistic effects of combining Saccharomyces cerevisiae and Oenococcus oeni during the alcoholic fermentation of a low-acidity cider. The initial population of indigenous wild lactic acid bacteria (LAB) in the apple must
Externí odkaz:
https://doaj.org/article/80852752ee40406db1abf3b05a480100
Autor:
Thaís Estéfane Fischer, Amanda Marcondes, Danianni Marinho Zardo, Alessandro Nogueira, Ricardo C. Calhelha, Josiana A. Vaz, Lillian Barros, Acácio Antonio Ferreira Zielinski, Aline Alberti
Publikováno v:
Antioxidants, Vol 11, Iss 12, p 2431 (2022)
Sterile bracts can represent 80% of Araucaria angustifolia pinecone and are a rich source of phenolic compounds. This study aimed to optimize the extraction of the phenolic compounds from Araucaria angustifolia bracts using response surface methodolo
Externí odkaz:
https://doaj.org/article/a7e623692f87457d9245a1580844c86c
Publikováno v:
Beverages, Vol 8, Iss 4, p 65 (2022)
The aging process contributes to the sensory evolution of alcoholic beverages, producing changes in the color and flavor of the final product. Traditionally, aging has occurred by storing beverages in wooden barrels for several months or years. To me
Externí odkaz:
https://doaj.org/article/aeb2eee2a76b48dcbe764deda7a56b66
Autor:
Camila Sztoltz Piroski, Ana Cláudia Bedin, Luiz Gustavo Lacerda, Alessandro Nogueira, Ivo Mottin Demiate
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 64, Iss spe (2021)
Abstract Slowly digestible starch (SDS) and resistant starch (RS) associate with health benefits when present in the diet. This study aimed to evaluate ready-to-eat corn and cassava flours regarding their commercial presentation (dry or flaked), comp
Externí odkaz:
https://doaj.org/article/4c84b512f701408b81e125230cd53cc3
Autor:
Daniele Bach, Ana Cláudia Bedin, Luiz Gustavo Lacerda, Alessandro Nogueira, Ivo Mottin Demiate
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 64 (2021)
Abstract Sweet potato (SP) starchy roots have a broad range of colors, high-quality nutritional composition including bioactive substances (anthocyanins and β-carotene), vitamins, minerals, dietary fiber and starch. Several studies report the versat
Externí odkaz:
https://doaj.org/article/855f91f93a3146d4ab431314c582a939
Autor:
Antonio Carlos Prestes Pereira, Priscila Judacewski, Gabriel Coelho, Renata Dinnies Santos Salem, Marina Tolentino Marinho, Aline Alberti, Acácio Antonio Ferreira Zielinski, Ivo Mottin Demiate, Alessandro Nogueira
Publikováno v:
Ciência Rural, Vol 50, Iss 1 (2020)
ABSTRACT: There are no specific technical regulations regarding the identity and quality of white mold surface-ripened cheeses in Brazil. These cheeses are sold both whole (Camembert-type) and in wedges (Brie-type). The aim of the study was to evalua
Externí odkaz:
https://doaj.org/article/65161365973c4d0181487bc894e9d51c
Autor:
Vivian Cristina Ito, Acácio Antônio Ferreira Zielinski, Ivo Mottin Demiate, Marta Spoto, Alessandro Nogueira, Luiz Gustavo Lacerda
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 62, Iss 0 (2019)
Abstract The effects of gamma radiation (0, 1, 2 and 3 kGy) were used to evaluate the stability and thermal degradation kinetics of anthocyanins, as well as the stability of total phenolic compounds (TPC) and antioxidant activity at different tempera
Externí odkaz:
https://doaj.org/article/def8d4f33a874c8188bc6c7943e9662d
Autor:
Giovana Arruda Moura Pietrowski, Juliana Vitória Messias Bittencourt, Luciana Rocha Brandão, Carlos Augusto Rosa, Aline Alberti, Alessandro Nogueira
Publikováno v:
Ciência Rural, Vol 48, Iss 5 (2018)
ABSTRACT: This study aimed to know the biodiversity of non-Saccharomyces yeasts in Brazilian apples must with potential to improve of the aromatic quality of ciders. The strains were isolated from thirty-five (35) Gala and Fuji apple musts from diffe
Externí odkaz:
https://doaj.org/article/d8c0710ddb5941f1b7978ebdc44b81e7
Autor:
Rodrigo M. C. Pinto, Bruna M. Lemes, Acácio A. F. Zielinski, Traudi Klein, Fernado de Paula, Airton Kist, Anna S. F. Marques, Alessandro Nogueira, Ivo M. Demiate, Flávio L. Beltrame
Publikováno v:
Química Nova, Vol 38, Iss 9, Pp 1219-1225 (2015)
Ilex paraguariensis (yerba-mate) is used as a beverage, and its extract requires adequate quality control methods in order to guarantee quality and safe use. Strategies to develop and optimize a chromatographic method to quantify theobromine, caffein
Externí odkaz:
https://doaj.org/article/1e11e234b79f4521ae1a536e7220f7b3