Výsledky vyhledávání - "Giovani B. M. Carvalho"

Akademický článek

Potential Applicability of Cocoa Pulp (Theobroma cacao L) as an Adjunct for Beer Production

Autor: Cassiane S. O. Nunes, Marília L. C. da Silva, Geany P. Camilloto, Bruna A. S. Machado, Katharine V. S. Hodel, Maria Gabriela B. Koblitz, Giovani B. M. Carvalho, Ana Paula T. Uetanabaro

Publikováno v: The Scientific World Journal, Vol 2020 (2020)

The aim of this study was to evaluate the application of cocoa pulp as an adjunct for malt in beer production. The cocoa pulp was analyzed for humidity, proteins, lipids, sugars, total soluble solids, organic acids, and minerals. A study was carried

Externí odkaz: https://doaj.org/article/31f63122fb114837afbc64ceb03b0f6e

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Rice (Oryza sativa) Bran and Soybean (Glycine max) Meal: Unconventional Supplements in the Mead Production

Autor: Ernesto Acosta Martínez, Sílvia Maria Almeida de Souza, Gervásio Paulo da Silva, José Ailton Conceição Bispo, Giovani B. M. Carvalho, Geiza Suzart Araújo, Gislane Oliveira Ribeiro

Publikováno v: Food Technology and Biotechnology. 60:89-98

Research background. Due to the lack of nitrogen in honey, fermentation of honey must is limited or delayed, in addition to stimulating the production of unpleasant sensory compounds, such as sulfur derivatives. The use of natural supplements has bee

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e233925677efc413762c78d3003ef166
https://doi.org/10.17113/ftb.60.01.22.7183

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Biochemical, physicochemical and melissopalynological analyses of two multifloral honey types from Brazil and their influence on mead production

Autor: Paulino Pereira Oliveira, Kayque Frota Sampaio, Sílvia Maria Almeida de Souza, Ernesto Acosta Martínez, Tamires da Silva Bastos, Geiza Suzart Araújo, Giovani B. M. Carvalho, Flávia Santana Santos

Publikováno v: Journal of Apicultural Research. 60:784-796

The present work aimed to evaluate the biochemical, physicochemical and melissopalynological characteristics of two honey types obtained from the same production period (a light one and a dark one)...

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4da50e0597e18fa594b84b5159a1e99a
https://doi.org/10.1080/00218839.2020.1828236

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Alternative production of craft lager beers using artichoke (Cynara scolymus L.) as a hops substitute

Autor: Giovani B. M. Carvalho, Guilherme Lorencini Schuina, Maurício Bonatto Machado de Castilhos, João Olavo Figueiredo Quelhas, Vanildo Luiz Del Bianchi

Publikováno v: Scopus
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Food Science and Technology, Vol 40, Iss 1, Pp 157-161
Food Science and Technology v.40 n.1 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 40, Issue: 1, Pages: 157-161, Published: 13 DEC 2019

Made available in DSpace on 2020-12-12T01:18:04Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-01-01. Added 1 bitstream(s) on 2021-07-15T14:37:47Z : No. of bitstreams: 1 S0101-20612020000100157.pdf: 815321 bytes, checksum: c71ab34aa5ef451fc1c

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b956b3dbeee71dab0df303985b8a9787
https://doi.org/10.1590/fst.35318

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Evaluation of Nutritional Supplementation with Palm Oil in High-Gravity Beer Production

Autor: Diego T. Santos, Caroline Cerqueira Araujo Magalhaes, Julia Andrade Romao, Giovani B. M. Carvalho, Geiza Suzart Araújo

Publikováno v: Recent Patents on Food, Nutrition & Agriculture. 10:48-56

Background: The use of nutritional supplementation of the brewer's wort can be an interesting option to increase cell viability and yeast fermentability. Objective: This study aims to evaluate the effects of the variables wort concentration and nutri

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::635c0654ec35bde34bee7624e97bedde
https://doi.org/10.2174/2212798410666180723154633

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Potential Applicability of Cocoa Pulp (Theobroma cacao L) as an Adjunct for Beer Production

Autor: Geany Peruch Camilloto, Katharine Valéria Saraiva Hodel, Cassiane da Silva Oliveira Nunes, Marília Lordêlo Cardoso Silva, Bruna Aparecida Souza Machado, Ana Paula Trovatti Uetanabaro, Maria Gabriela Bello Koblitz, Giovani B. M. Carvalho

Publikováno v: The Scientific World Journal
The Scientific World Journal, Vol 2020 (2020)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::51476a55881ebcac0933cd59a8f91767
http://europepmc.org/articles/PMC7484685

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Use of carqueja ( Baccharis trimera (Less.) DC. Asteraceae) as a total substitute for hops in the production of lager beer

Autor: Guilherme Lorencini Schuina, João Olavo Figueiredo Quelhas, Giovani B. M. Carvalho, Vanildo Luiz Del Bianchi

Publikováno v: Web of Science
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP

Made available in DSpace on 2020-12-10T20:04:30Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-07-09 This work aimed to evaluate carqueja as a substitute for hops in the production of craft lager beers. Six beers were produced, one using hops

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c8764317ea6e18cf6f3056647a2ad185
https://doi.org/10.1111/jfpp.14730

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Influence of acerola pulp concentration on mead production by Saccharomyces cerevisiae AWRI 796

Autor: José Ailton Conceição Bispo, Thaíse Souza Amorim, Carlos Francisco Sampaio Bonafe, Giovani B. M. Carvalho, Solimar de Brito Lopes, Ernesto Acosta Martínez

Publikováno v: LWT. 97:561-569

In this work the influence of acerola (Malpighiae marginata DC) pulp, at concentrations of 0, 10, 15, 25 and 30%, on mead production by Saccharomyces cerevisiae AWRI 796 was evaluated. A novel approach based on cell growth to obtain high accuracy fit

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7719422142cd8f828631a1d0c652c53c
https://doi.org/10.1016/j.lwt.2018.07.009

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Effect of different concentrations of bush passion fruit pulp and temperature in the production of beer

Autor: Giovani B. M. Carvalho, Geiza Suzart Araújo, Verena Fiscina de Melo, Vanildo Luiz Del Bianchi, José Ailton Conceição Bispo

Publikováno v: African Journal of Biotechnology. 16:1150-1158

Among many species of passion fruit, the bush passion fruit (Passiflora cincinnata Mast.) is a wild, edible fruit, of exotic flavor and has good acceptability for consumption. This study aimed to determine the physico-chemical characteristics of the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::46b2e8b7c6f4e012bdb73226e108af4a
https://doi.org/10.5897/ajb2016.15613

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Cocoa's Residual Honey: Physicochemical Characterization and Potential as a Fermentative Substrate by Saccharomyces cerevisiae AWRI726

Autor: Karina Teixeira Magalhães-Guedes, Giovani B. M. Carvalho, Alaíse Gil Guimarães, Wanderson Mariano Machado, Paula Bacelar Leite, Janice Izabel Druzian

Publikováno v: The Scientific World Journal
The Scientific World Journal, Vol 2019 (2019)

This study aims to characterize the physicochemical properties of cocoa’s residual honey and evaluate its fermentative capacity as a substrate, using Saccharomyces cerevisiae AWRI726 as the starter culture for alcoholic fermentation. The research h

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4097d206f1e2cbd913eff0b508e18c70
http://europepmc.org/articles/PMC6377945

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