Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Ana Cláudia Alencar Lopes"'
Autor:
Ana Cláudia Alencar Lopes, Ismael de Oliveira Pinto, Clovis Maurilio de Souza, Alex Sander Rodrigues Cangussu, Mara Elisa Soares de Oliveira
Publikováno v:
Revista Verde de Agroecologia e Desenvolvimento Sustentável, Vol 10, Iss 3 (2015)
Resumo: Objetivo deste trabalho foi realizar o estudo inicial da cinética de crescimento de levedura para servir como base para futuros estudos visando determinar a potencialidade do mosto de cagaita como fonte de substrato na fermentação alcoóli
Externí odkaz:
https://doaj.org/article/3bf9e25914db4b7fb895ee1e129f34f1
Autor:
J. de A. Santiago, Maria das Graças Cardoso, Alexandre Rezende Teixeira, Rafaela Magalhães Brandão, Ana Cláudia Alencar Lopes, Wilder Douglas Santiago, Alex Rodrigues Silva Caetano, Mário Lúcio Vilela de Resende
Publikováno v:
AUGUST 2020. :1275-1282
Coffee is one of the oldest and most consumed beverages. The raw material for obtaining a good quality coffee drink is the grain. Bioactive compounds and organic acids in coffee beans are reflections of a series of attributes that, together, confer t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c6739176e4bbd9a312113adaa51cb392
https://doi.org/10.21475/ajcs.20.14.08.p2433
https://doi.org/10.21475/ajcs.20.14.08.p2433
Autor:
Whasley Ferreira Duarte, Ana Cláudia Alencar Lopes, Lidiany Mendonça Zacaroni Lima, Maria das Graças Cardoso, Rayssa Costa, Wilder Douglas Santiago, Rafaela Pereira Andrade
Publikováno v:
European Food Research and Technology. 246:2175-2185
The sensory quality of fermented beverages, such as mead, is directly related to the raw material, microorganisms, and production process. The aim of this study was to evaluate the impact of Saccharomyces cerevisiae as single inoculum and co-inoculat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f80b37f2f7c65a4cecf2cc8525eba980
https://doi.org/10.1007/s00217-020-03563-3
https://doi.org/10.1007/s00217-020-03563-3
Autor:
Patrícia Gomes Cardoso, Whasley Ferreira Duarte, Daelen Resende Oliveira, Rafaela Andrade Pereira, Ana Cláudia Alencar Lopes
Publikováno v:
Annals of Microbiology. 69:1361-1372
This work aimed to assess the probiotic potential of different Kluyveromyces lactis strains isolated from Canastra cheese and to produce a fermented cheese whey beverage added to beetroot juice using the selected strain. Kluyveromyces lactis strains
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0a7da9cf839ab4ec691420044c0b371d
https://doi.org/10.1007/s13213-019-01518-y
https://doi.org/10.1007/s13213-019-01518-y
Autor:
Gabrielle Maria Romeiro Lombardi, Whasley Ferreira Duarte, T. G. Fagundes, Claudio Carlos Fernandes Filho, Rafael Augusto da Costa Parrella, Lucas Silveira Lopes, José Airton Rodrigues Nunes, Ana Cláudia Alencar Lopes
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
The industrial yield of first-generation ethanol from sweet sorghum [Sorghum bicolor (L.) Moench] is a complex trait that depends on genetic and environmental factors, as well as on expression of a series of other traits, especially sugar yield and f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8c9688627191fedea88a1b93651de9bd
Autor:
Rafaela Magalhães Brandão, Ana Cláudia Alencar Lopes, Wilder Douglas Santiago, Richard Bispo Barbosa, Maria das Graças Cardoso, Juliana de Andrade Santiago, Alex Rodrigues Silva Caetano, Alexandre Rezende Teixeira, Mário Lúcio Vilela de Resende
Publikováno v:
Research, Society and Development; Vol. 9 No. 8; e39985070
Research, Society and Development; Vol. 9 Núm. 8; e39985070
Research, Society and Development; v. 9 n. 8; e39985070
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development, Vol 9, Iss 8 (2020)
Research, Society and Development; Vol. 9 Núm. 8; e39985070
Research, Society and Development; v. 9 n. 8; e39985070
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development, Vol 9, Iss 8 (2020)
Nowadays, Brazil is the largest producer and exporter of coffee, also the second largest consumer of the beverage. The importance of ensuring food safety for consumers has influenced research to improve and monitor the final product quality. Coffee i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5c1bf30546a5bb49b16b235dc81dcf8f
https://rsdjournal.org/index.php/rsd/article/view/5070
https://rsdjournal.org/index.php/rsd/article/view/5070
Autor:
Rafaela Pereira Andrade, Maria das Graças Cardoso, Lauany Caroline Carvalho de Oliveira, Wilder Douglas Santiago, Ana Cláudia Alencar Lopes, Lidiany Mendonça Zacaroni Lima, Whasley Ferreira Duarte, Mário Lúcio Vilela de Resende
Publikováno v:
J Food Sci Technol
Coffee is one of the most important commodities worldwide. The industrial processing of coffee cherries generates a considerable volume of by-products such as wastewater, coffee pulp, mucilage, and husk. These by-products have sugars and nutrients th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::764c84c39835006741fd292f2a7f2c5e
https://pubmed.ncbi.nlm.nih.gov/33087961
https://pubmed.ncbi.nlm.nih.gov/33087961
Autor:
Whasley Ferreira Duarte, Rafaela Pereira Andrade, Luiz Ronaldo de Abreu, Daelen Resende Oliveira, Ana Cláudia Alencar Lopes
Publikováno v:
Food research international (Ottawa, Ont.). 125
The demand for new probiotic products has shown recent increases alongside a growing interest in studying starter cultures of cheeses. This study thus aims to evaluate the ability to survive under simulated gastrointestinal conditions and impact of T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::159ff0ca28a415c5fce43b97d6796430
https://pubmed.ncbi.nlm.nih.gov/31554038
https://pubmed.ncbi.nlm.nih.gov/31554038
Autor:
Juliana Cunha Amorim, Whasley Ferreira Duarte, Rafaela Pereira Andrade, Ana Cláudia Alencar Lopes, Suzana Hikichi Eda
Several fermented beverages have been produced by mankind, and some of the oldest ones are reported as produced, according to the history, since the Egyptian empire. However, in recent decades, there has been a growing search for new technologies to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3397f278a6a212be7236c19541bc763f
https://doi.org/10.1016/b978-0-12-815271-3.00014-2
https://doi.org/10.1016/b978-0-12-815271-3.00014-2
Autor:
Alex Sander Rodrigues Cangussu, Ismael de Oliveira Pinto, Mara Elisa Soares de Oliveira, Clóvis Maurílio de Souza, Ana Cláudia Alencar Lopes
Publikováno v:
Revista Verde de Agroecologia e Desenvolvimento Sustentável; Vol. 10 No. 3 (2015); 06-10
Revista Verde de Agroecologia e Desenvolvimento Sustentável; Vol. 10 Núm. 3 (2015); 06-10
Revista Verde de Agroecologia e Desenvolvimento Sustentável; v. 10 n. 3 (2015); 06-10
Revista Verde de Agroecologia e Desenvolvimento Sustentavel
Grupo Verde de Agroecologia e Abelhas (GVAA)
instacron:GVAA
Revista Verde de Agroecologia e Desenvolvimento Sustentável, Vol 10, Iss 3 (2015)
Revista Verde de Agroecologia e Desenvolvimento Sustentável; Vol. 10 Núm. 3 (2015); 06-10
Revista Verde de Agroecologia e Desenvolvimento Sustentável; v. 10 n. 3 (2015); 06-10
Revista Verde de Agroecologia e Desenvolvimento Sustentavel
Grupo Verde de Agroecologia e Abelhas (GVAA)
instacron:GVAA
Revista Verde de Agroecologia e Desenvolvimento Sustentável, Vol 10, Iss 3 (2015)
Resumo: Objetivo deste trabalho foi realizar o estudo inicial da cinética de crescimento de levedura para servir como base para futuros estudos visando determinar a potencialidade do mosto de cagaita como fonte de substrato na fermentação alcoóli
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::13fbb19882964b6fbc627743320c08cf
https://www.gvaa.com.br/revista/index.php/RVADS/article/view/2975
https://www.gvaa.com.br/revista/index.php/RVADS/article/view/2975