Características bioquímicas, microbiológicas e tecnológicas de sourdoughs tipo II produzidos com uma única cepa de bactéria ácido lática

Autor: Francieli Begnini Siepmann, Beatriz Sousa de Almeida, Tatiane Aparecida Gomes, Nina Waszczynskyj, Michele Rigon Spier

Publikováno v: Semina: Ciências Agrárias, Vol 43, Iss 2 (2022)

As características bioquímicas e a produção de compostos voláteis em 11 diferentes sourdough tipo II produzido com uma única cepa de bactérias do ácido láctico (BAL) em foi estudada. As amostras foram coletadas às 0, 6, 9, 12, 15, 18 e 24 h

Externí odkaz: https://doaj.org/article/7203626f4fb349bbb6b911025493f202

Release optimization of fermentable sugars from defatted rice bran for bioethanol production

Autor: Francieli Begnini Siepmann, Cristiane Canan, Manoella Moura Monteiro de Jesus, Catiussa Mayara Pazuch, Eliane Colla

Publikováno v: Acta Scientiarum: Technology, Vol 40, Iss 1, Pp e35000-e35000 (2018)

The aim of this study was to optimize the enzymatic hydrolysis of defatted rice bran (DRB) for release fermentable sugars with subsequent bioethanol production. Optimization of enzymatic hydrolysis was achieved using a sequential experimental design,

Externí odkaz: https://doaj.org/article/663634b7010d4e04b2abeb5e1b462eff

Influence of temperature and of starter culture on biochemical characteristics and the aromatic compounds evolution on type II sourdough and wheat bread

Autor: Beatriz Sousa de Almeida, Nina Waszczynskyj, Michele Rigon Spier, Francieli Begnini Siepmann

Publikováno v: LWT. 108:199-206

This study evaluated the effect of the addition of different starter cultures and of fermentation temperature for acidity, fermentation properties, and volatile compounds production (VCP) in type II sourdough. Sourdoughs were fermented at 28 and 35 �

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::24f5ca56350858d7947ce13f9d3703af
https://doi.org/10.1016/j.lwt.2019.03.065

Optimization and characterization of vinegar produced from rice bran

Autor: Cristiane Canan, Eliane Colla, Daneysa Lahis Kalschne, Itala Maria Gouveia Marx, Tatiane Cristina Gonçalves de Oliveira, Francieli Begnini Siepmann, Wilma Aparecida Spinosa, Catiussa Maiara Pazuch

Publikováno v: Food Science and Technology v.40 n.3 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 40, Issue: 3, Pages: 608-613, Published: 20 DEC 2019
Food Science and Technology, Issue: ahead, Published: 20 DEC 2019
Food Science and Technology, Vol 40, Iss 3, Pp 608-613 (2019)

The vinegar is a millenary food, appreciated by consumers worldwide. The rice bran is a rice-processing by-product produced in a large scale, mainly employed in feed. This study describes a method for defatted rice bran (DRB) vinegar production by su

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6792b8069231a40059b03659f061bc12
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000300608

Effect of copy number of the spoVA

Autor: Zhen, Li, Francieli Begnini, Siepmann, Luis E, Rojas Tovar, Xiaoyan, Chen, Michael G, Gänzle

Publikováno v: Food microbiology. 91

Bacillus spp. cause ropy bread spoilage of bread, which is characterized by a rotten fruity odor, followed by discoloration and degradation of the crumb. Bacillus spp. are wheat grain endophytes and form heat resistant endospores, therefore, process

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::4b1ed0c967d675732323f70ba0ab4e28
https://pubmed.ncbi.nlm.nih.gov/32539950