Caracterización de la kombucha elaborada con té verde

Autor: Dada, Ana Paula, Lazzari, Anderson, Cestário, Andresa Caroline de Oliveira, Silva, Dario Sousa da, Saraiva, Bianka Rocha, Rosa, Cássia Inês Lourenzi Franco, Matumoto-Pintro, Paula Toshimi

Publikováno v: Research, Society and Development; Vol. 10 No. 15; e576101522992
Research, Society and Development; Vol. 10 Núm. 15; e576101522992
Research, Society and Development; v. 10 n. 15; e576101522992
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The kombucha tea is a beverage resulting from the fermentation of sweetened green and/or black tea and added to a culture containing a symbiotic consortium of bacteria and yeasts, thus presenting an antimicrobial and antioxidant character. The fermen

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::57009f3cf805931c612a499ac7ca35ff
https://rsdjournal.org/index.php/rsd/article/view/22992

Composición química y potencial antioxidante de Jaracatia spinosa y Vasconcellea quercifolia A. St-Hil y su uso em alimentos: uma breve revisión

Autor: Barbosa, Heloisa Dias, Lazzari, Anderson, Silva, Ingrid Caroline da, Silva, Lucas Henrique Maldonado da, Dada, Ana Paula, Cestário, Andresa Caroline de Oliveira, Machado Filho, Evandro Ribeiro

Publikováno v: Research, Society and Development; Vol. 10 No. 3; e54810313709
Research, Society and Development; Vol. 10 Núm. 3; e54810313709
Research, Society and Development; v. 10 n. 3; e54810313709
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Brazil is recognized for its wealth of varieties of native plants and fruits. This review aims to evaluate research related to non-conventional plants and exotic fruits, directed to native fruits of Brazil. Among them, little is known about the Jarac

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::480e73b50f99ba1f9ae86f3bd4f32740
https://rsdjournal.org/index.php/rsd/article/view/13709

Gender behavior and influence in acceptability of beers produced with Rubim and Mastruz.

Autor: Lazzari, Anderson, Barbosa, Heloisa Dias, Filho, Evandro Ribeiro Machado, Dada, Ana Paula, Saraiva, Bianka Rocha, Matumoto‐Pintro, Paula Toshimi

Publikováno v: Journal of Sensory Studies; Apr2022, Vol. 37 Issue 2, p1-11, 11p