Fermentation of Coffea canephora inoculated with yeasts: Microbiological, chemical, and sensory characteristics.

Autor: da Silva BL; Department of Food Engineering, Federal University of Espirito Santo, Alegre, ES, 29500-000, Brazil., Pereira PV; Department of Biology, Federal University of Lavras, Lavras, MG, 37200-000, Brazil., Bertoli LD; Department of Food Engineering, Federal University of Espirito Santo, Alegre, ES, 29500-000, Brazil., Silveira DL; Department of Food Engineering, Federal University of Espirito Santo, Alegre, ES, 29500-000, Brazil., Batista NN; Department of Biology, Federal University of Lavras, Lavras, MG, 37200-000, Brazil., Pinheiro PF; Department of Chemistry and Physics, Federal University of Espírito Santo, Alegre, ES, 29500-000, Brazil., de Souza Carneiro J; Department of Food Engineering, Federal University of Espirito Santo, Alegre, ES, 29500-000, Brazil., Schwan RF; Department of Biology, Federal University of Lavras, Lavras, MG, 37200-000, Brazil., de Assis Silva S; Department of Rural Engineering, Federal University of Espírito Santo, Alegre, ES, 29500-000, Brazil., Coelho JM; Department of Food Engineering, Federal University of Espirito Santo, Alegre, ES, 29500-000, Brazil., Bernardes PC; Department of Food Engineering, Federal University of Espirito Santo, Alegre, ES, 29500-000, Brazil. Electronic address: patricia.bernardes@ufes.br.

Publikováno v: Food microbiology [Food Microbiol] 2021 Sep; Vol. 98, pp. 103786. Date of Electronic Publication: 2021 Mar 17.

β-Cyclodextrin inclusion complexes with essential oils: Obtention, characterization, antimicrobial activity and potential application for food preservative sachets.

Autor: Marques CS; Department of Food Engineering, Center of Agrarian Sciences and Engineering, Federal University of Espírito Santo, Alegre, Brazil., Carvalho SG; Department of Pharmacy and Nutrition, Center of Exact, Natural and Health Sciences, Federal University of Espírito Santo, Alegre, Brazil., Bertoli LD; Department of Food Engineering, Center of Agrarian Sciences and Engineering, Federal University of Espírito Santo, Alegre, Brazil., Villanova JCO; Department of Pharmacy and Nutrition, Center of Exact, Natural and Health Sciences, Federal University of Espírito Santo, Alegre, Brazil., Pinheiro PF; Department of Chemistry and Physics, Center of Exact, Natural and Health Sciences, Federal University of Espírito Santo, Alegre, Brazil., Dos Santos DCM; Department of Pharmacy and Nutrition, Center of Exact, Natural and Health Sciences, Federal University of Espírito Santo, Alegre, Brazil., Yoshida MI; Laboratory of Thermal Analysis, Department of Chemistry, Federal University of Minas Gerais, Belo Horizonte, Brazil., de Freitas JCC; Laboratory of Carbon and Ceramic Materials, Department of Physics, Federal University of Espírito Santo (UFES), Vitória, ES, Brazil., Cipriano DF; Laboratory of Carbon and Ceramic Materials, Department of Physics, Federal University of Espírito Santo (UFES), Vitória, ES, Brazil., Bernardes PC; Department of Food Engineering, Center of Agrarian Sciences and Engineering, Federal University of Espírito Santo, Alegre, Brazil. Electronic address: patricia.bernardes@ufes.br.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2019 May; Vol. 119, pp. 499-509. Date of Electronic Publication: 2019 Jan 08.