Zobrazeno 1 - 8 of 8 pro vyhledávání: '"Bernardo Pontes Guimarães"'
1
Comparison between barley malt protein quantification methods
Autor: Grace Ferreira Ghesti, Renato Fernando Amabile, Isabella de Oliveira Cenci, Bernardo Pontes Guimarães
Publikováno v: Food Science and Technology, Vol 41, Iss suppl 1, Pp 213-217 (2020)
Food Science and Technology v.41 suppl.1 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 17 JUL 2020
Food Science and Technology, Volume: 41 Supplement 1, Pages: 213-217, Published: 17 JUL 2020
Brazil imports about 60% of all the malt used by the brewing industry which is spread throughout the country. Even though it is an agricultural country, only a small portion of the barley production has the characteristics to produce barley malt for
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0cca42ed6f033fca6fe45e7417bfe504
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500213&tlng=en
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2
O Controle Oficial de Uso de Adjuntos em Cerveja no Brasil
Autor: Carlos V. Muller, Bernardo Pontes Guimarães, Grace Ferreira Ghesti
Publikováno v: Revista Processos Químicos. 15
A cerveja é legalmente definida como a bebida obtida pela fermentação do mosto cervejeiro obtido a partir do malte de cevada e adicionado de lúpulo, além disso adjuntos cervejeiros podem ser empregados na proporção de até 45% de seu extrato p
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::65f634713abeb7f60d66b26051a0542c
https://doi.org/10.19142/rpq.v15i29.591
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3
Advances in dry hopping for industrial brewing: a review
Autor: Fábio de Oliveira Gomes, Duan Ceola, Grace Ferreira Ghesti, Bernardo Pontes Guimarães
Publikováno v: Food Science and Technology (2021)
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: ctaAR60620, Published: 01 MAR 2021
Food Science and Technology, Issue: ahead, Published: 01 MAR 2021
Repositório Institucional da UnB
Universidade de Brasília (UnB)
instacron:UNB
highly hopped and dry hopped beer production and consumption has increased steadily for the last twenty years, following the rise of craft breweries in the United States of America and the trend they set over the world. This overuse of hops offers so
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::09f04b95b831e57b661f82a9657b05c1
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005008207&tlng=en
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4
Buckwheat (Fagopyrum esculentum Moench) characterization as adjunct in beer brewing
Autor: Grace Ferreira Ghesti, Rafael Benjamin Werneburg Evaristo, Talita Souza Carmo, Viviane Cristina Buge Brasil, Bernardo Pontes Guimarães
Publikováno v: Food Science and Technology, Issue: ahead, Published: 30 OCT 2020
Food Science and Technology, Volume: 41 Supplement 1, Pages: 265-272, Published: 30 OCT 2020
Food Science and Technology v.41 suppl.1 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 41, Iss suppl 1, Pp 265-272 (2020)
Given the scenario of buckwheat cultivation in Brazil, the research was developed evaluating its insertion in beer production as adjunct. The samples of interest were made with 55% (w/w) barley malt and 45% (w/w) buckwheat malt (45BWM), referenced to
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2dff818715a811f4e6ed6d05dfdc5930
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005027201&lng=en&tlng=en
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6
Prospecção Tecnológica do Lúpulo (Humulus lupulus L.) e suas Aplicações com Ênfase no Mercado Cervejeiro Brasileiro
Autor: Grace Ferreira Ghesti, Rafael Benjamin Werneburg Evaristo, Bernardo Pontes Guimarães
Publikováno v: Cadernos de Prospecção. 14:858
O lúpulo é o insumo utilizado na fabricação de cerveja responsável por aromas e pelo amargor da bebida. No Brasil, essa matéria-prima é importada quase que em sua totalidade. Essa planta, habituada a regiões de clima específico, está sendo
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::15fa10469d0371e0d024e752765e66fb
https://doi.org/10.9771/cp.v14i3.33059
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7
Intellectual property and plant variety protection: Prospective study on Hop (Humulus lupulus L.) cultivars
Autor: Bernardo Pontes Guimarães, Paulo Gustavo Barboni Dantas Nascimento, Grace Ferreira Ghesti
Publikováno v: World Patent Information. 65:102041
Hops (Humulus lupulus) are used in brewing industries worldwide. Regarding hop-related intellectual property (IP), cultivars can be protected under Plant Breeders’ Rights and as plant patents (USA). Hop growing areas can be granted Protected Design
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6536c789a2dee533060f00b8e7b1f074
https://doi.org/10.1016/j.wpi.2021.102041
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8
Estudo Prospectivo e Tecnológico do Trigo Sarraceno (Fagopyrum esculentum) com Ênfase na produção de Cerveja
Autor: Viviane Cristina Buge Brasil, Rafael Benjamin Werneburg Evaristo, Bernardo Pontes Guimarães, Grace Ferreira Ghesti
Publikováno v: Cadernos de Prospecção. 12:1541
O trigo sarraceno é um pseudocereal amplamente empregado na indústria alimentícia, tendo em vista características que lhe conferem especificidades interessantes: não possui glúten, é rico em polifenóis de interesse farmacológico e tem cultiv
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::76fc0850a4e0c8805e03ae0e066a0382
https://doi.org/10.9771/cp.v12i5.32961
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