Population dynamics of mixed cultures of yeast and lactic acid bacteria in cider conditions

Autor: Leila Roseli Dierings, Cíntia Maia Braga, Karolline Marques da Silva, Gilvan Wosiacki, Alessandro Nogueira

Publikováno v: Brazilian Archives of Biology and Technology, Vol 56, Iss 5, Pp 837-847 (2013)

The objective of this work was to study the malolactic bioconversion in low acidity cider, according Brazilian conditions. The apple must was inoculated with Saccharomyces cerevisiae or S. cerevisiae with Oenococcus oeni. The control contained the in

Externí odkaz: https://doaj.org/article/486f15d9fd444ffbbb25e0a0a9f690a9

Apple Aminoacid Profile and Yeast Strains in the Formation of Fusel Alcohols and Esters in Cider Production

Autor: Caroline Mongruel Eleutério dos Santos, Regina Maria Matos Jorge, Giovana de Arruda Moura Pietrowski, Alessandro Nogueira, Cíntia Maia Braga, Tâmisa Pires Machado dos Santos, Márcio José Rossi, Jorge Luiz Ninow, Gilvan Wosiacki

Publikováno v: Journal of Food Science. 80:C1170-C1177

The amino acid profile in dessert apple must and its effect on the synthesis of fusel alcohols and esters in cider were established by instrumental analysis. The amino acid profile was performed in nine apple musts. Two apple musts with high (>150 mg

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::aabc712c8e231c6a2d8371ed4b14c36f
https://doi.org/10.1111/1750-3841.12879

Development and optimization of a HPLC-RI method for the determination of major sugars in apple juice and evaluation of the effect of the ripening stage

Autor: Alessandro Nogueira, Ivo Mottin Demiate, Cíntia Maia Braga, Flávio Luís Beltrame, Gilvan Wosiacki, Acácio Antonio Ferreira Zielinski

Publikováno v: Food Science and Technology, Vol 34, Iss 1, Pp 38-43 (2014)
Food Science and Technology, Volume: 34, Issue: 1, Pages: 38-43, Published: 25 FEB 2014
Food Science and Technology v.34 n.1 2014
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

The sugars in apple juice prove its authenticity and its sensory and nutritional properties. The aim of this study was to develop and validate a simple analytical method using high performance liquid chromatography with refractive index detection (HP

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ba12ed02ff052cb6bba7b399b7ea60ef
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100005&lng=en&tlng=en

Classification of juices and fermented beverages made from unripe, ripe and senescent apples based on the aromatic profile using chemometrics

Autor: Daniel Granato, Acácio Antonio Ferreira Zielinski, Giovana de Arruda Moura Pietrowski, Cíntia Maia Braga, Alessandro Nogueira, Marcelo Couto, Gilvan Wosiacki, Frederico Koch Fernandes de Souza, Karolline Marques da Silva

Publikováno v: Food Chemistry. 141:967-974

The aim of this study was to assess differences between apple juices and fermented apple beverages elaborated with fruits from different varieties and at different ripening stages in the aroma profile by using chemometrics. Ripening influenced the ar

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8a81496eb1f66bdb46abaec4346f0211
https://doi.org/10.1016/j.foodchem.2013.04.007

CIDERS MADE FROM FRUITS IN DIFFERENT RIPENING STAGES

Autor: Alessandro Nogueira, Tâmisa Pires Machado dos Santos, Acácio Antonio Ferreira Zielinski, Aline Alberti, Caroline Mongruel Eleutério dos Santos, Cíntia Maia Braga, Karolline da Silva

Publikováno v: Anais do Simpósio Nacional de Bioprocessos.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::831ec5f48e5427b6c90770bbae6beff8
https://doi.org/10.17648/sinaferm-2015-33495