Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Ana Paula Pereira Bressani"'
Autor:
Silvia Juliana Martinez, Nádia Nara Batista, Ana Paula Pereira Bressani, Disney Ribeiro Dias, Rosane Freitas Schwan
Publikováno v:
Foods, Vol 11, Iss 24, p 3945 (2022)
Coffee quality is achieved by performing good practices. This study aimed to evaluate coffees from different altitudes fermented with the self-induced anaerobic method (SIAF) and processed via natural (N) and pulped natural (PN). Molecular (PCR-DGGE)
Externí odkaz:
https://doaj.org/article/a2e50dfe81c045769c1c4fc4ab6e3172
Autor:
Ana Paula Pereira Bressani, Silvia Juliana Martinez, Leonardo de Figueiredo Vilela, Disney Ribeiro Dias, Rosane Freitas Schwan
Publikováno v:
Pesquisa Agropecuária Brasileira, Vol 55 (2020)
Abstract: The objective of this work was to evaluate the protein profiles of natural and semidry fermented Coffea arabica, either subjected to treatments with different yeast inoculation methods with starter culture or to an uninoculated control. Sac
Externí odkaz:
https://doaj.org/article/257b72b8815c4d8e9058a28bb7b6190a
Publikováno v:
Brazilian Journal of Food Technology, Vol 23 (2020)
Resumo A expansão da produção de café solúvel é uma alternativa ao consumo do café tradicional, tornando-se necessária para atender às novas exigências dos consumidores que buscam conveniência e praticidade. Diante desse cenário, o estudo
Externí odkaz:
https://doaj.org/article/e97d49f08545454c894a12633a605601
Autor:
Silvia Juliana Martinez, Ana Paula Pereira Bressani, Disney Ribeiro Dias, João Batista Pavesi Simão, Rosane Freitas Schwan
Publikováno v:
Frontiers in Microbiology, Vol 10 (2019)
Coffee quality has recently become a high demand of coffee consumers, due to all the specialty coffees available on the market. Specialty coffees can be generated by favoring growth of some groups of microorganisms during fermentation or by using sta
Externí odkaz:
https://doaj.org/article/f41b269d079047aa984a40f02f653f9f
Autor:
Rosane Freitas Schwan, Ana Paula Pereira Bressani, Silvia Juliana Martinez, Nadia Nara Batista, Disney Ribeiro Dias
Publikováno v:
FEMS Yeast Research. 23
Yeasts are important microorganisms used in different fermentation processes. The cocoa beans must go through a correct fermentation process to obtain good-quality chocolate, which involves the action of yeasts and bacteria, and yeasts play a crucial
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d9b39ea73c8ea4ee54941e682eeb5e08
https://doi.org/10.1093/femsyr/foad019
https://doi.org/10.1093/femsyr/foad019
Autor:
Rosane Freitas Schwan, Nádia Nara Batista, Silvia Juliana Martinez, Ana Paula Pereira Bressani, Disney Ribeiro Dias
Publikováno v:
Coffee Science ISBN: 9781003043133
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cf41941d3fd8873227f41476d144c06c
https://doi.org/10.1201/9781003043133-8
https://doi.org/10.1201/9781003043133-8
Autor:
João Batista Pavesi Simão, Nádia Nara Batista, Ana Paula Pereira Bressani, Silvia Juliana Martinez, Rosane Freitas Schwan
Publikováno v:
Food Science and Technology, Vol 41, Iss suppl 2, Pp 667-675 (2021)
Food Science and Technology, Issue: ahead, Published: 22 FEB 2021
Food Science and Technology v.41 suppl.2 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 22 FEB 2021
Food Science and Technology v.41 suppl.2 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
This study aimed to analyze the knowledge, perspectives, and preferences of consumers about specialty coffees and to investigate how information can influence the perception of taste and the sensory characteristics of consumers. A descriptive-analyti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b099a73b466dd019dccaac93f3ad48e0
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600667&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600667&tlng=en
Autor:
Silvia Juliana Martinez, Ana Paula Pereira Bressani, João Batista Pavesi Simão, Victor Satler Pylro, Disney Ribeiro Dias, Rosane Freitas Schwan
Publikováno v:
Food research international (Ottawa, Ont.). 159
Altitude changes the coffee fruits and beans composition before and after harvesting. We aimed to evaluate the effect of altitude on the microbial community structure associated with pulped coffee fruits under self-induced anaerobic fermentation (SIA
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a32589532fda3106b9336b6262686973
https://pubmed.ncbi.nlm.nih.gov/35940800
https://pubmed.ncbi.nlm.nih.gov/35940800
Autor:
Silvia Juliana Martinez, João Batista Pavesi Simão, Disney Ribeiro Dias, Ana Paula Pereira Bressani, Rosane Freitas Schwan, Nádia Nara Batista
Publikováno v:
Food chemistry. 361
The study aimed to improve the quality of dry-processed coffee grown at low altitudes through yeast inoculation, using three species (Saccharomyces cerevisiae CCMA 0543, Torulaspora delbrueckii CCMA 0684, and Candida parapsilosis CCMA 0544) singly an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5520d25f7fd2e959de35b3255915ac1e
https://pubmed.ncbi.nlm.nih.gov/34082390
https://pubmed.ncbi.nlm.nih.gov/34082390
Autor:
Gabriel Da Mata E Pereira, Ana Paula Pereira Bressani, Aline Cristina Arruda Gonçalves, Mateus da Silva Junqueira
Publikováno v:
Ensino, Pesquisa e Extensão em Engenharia de Alimentos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1d7af2095fe9ff4bb35d5f889240d5ef
https://doi.org/10.29327/522644.1-17
https://doi.org/10.29327/522644.1-17