Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Joys Dias de Assis Brait"'
Autor:
Samuel Mariano-da-Silva, Joys Dias de Assis Brait, Francys Pimenta de Faria, Sueli Maria da Silva, Silvio Luis de Oliveira, Paula Fernanda Braga, Fabiana Maria de Siqueira Mariano-da-Silva
Publikováno v:
Food Science and Technology, Vol 29, Iss 4, Pp 771-777 (2009)
In order to assure that the use of cerrado fruits occur in a sustainable way, studies to investigate their characteristics are extremely relevant. In this context, the present study aims to describe some chemical parameters of pequi fruits picked in
Autor:
Fabiana Maria de Siqueira Mariano-da-Silva, Joys Dias de Assis Brait, Samuel Mariano-da-Silva, Silvio Luis de Oliveira, Francys Pimenta de Faria, Paula Fernanda Braga, Sueli Maria da Silva
Publikováno v:
Food Science and Technology v.29 n.4 2009
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
In order to assure that the use of cerrado fruits occur in a sustainable way, studies to investigate their characteristics are extremely relevant. In this context, the present study aims to describe some chemical parameters of pequi fruits picked in
Autor:
Samuel Mariano-da-Silva, Joys Dias de Assis Brait, Luiz Henrique Poleto Angeloni, Fabiana Maria de Siqueira Mariano-da-Silva, César Augusto Oliveira Leite, Paula Braga
Publikováno v:
Food Science and Technology, Vol 27, Iss 3, Pp 503-510 (2007)
Sugar cane juice containing 12% (w.w -1) of total reducing sugars and 0.0 to 5.0 mmol of nickel L-1, with pH ranging from 3.5 to 6.5, was inoculated with Fleischmann’s yeast (Saccharomyces cerevisiae) (10% w.w -1). Six hours after fermentation, the