Výsledky vyhledávání - "Luciana Silva RIBEIRO"

Akademický článek

DESENVOLVIMENTO DE FORMULAÇÃO DE IOGURTE DE ARATICUM E ESTUDO DA ACEITAÇÃO SENSORIAL

Autor: Keily Alves de Moura OLIVEIRA, Luciana Silva RIBEIRO, Glauco Vieira de OLIVEIRA, Joesse Maria de Assis Teixeira Kluge PEREIRA, Regina Célia Santos MENDONÇA, Carolina Fagundes ASSUMPÇÃO

Publikováno v: Alimentos e Nutrição, Vol 19, Iss 3, Pp 277-281 (2009)

Este trabalho teve como objetivos principais desenvolver um iogurte de araticum (Annona crassiﬂora Mart.), fruta típica do Cerrado brasileiro, e avaliar sua aceitação sensorial. Foram realizadas análises físico-químicas e microbiológicas, e

Externí odkaz: https://doaj.org/article/3a8eee0b6e8348598cc9cbdc86ab0541

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Production of coffee (Coffea arabica) inoculated with yeasts: impact on quality

Autor: Pâmela Mynsen Machado Martins, Rosane Freitas Schwan, Suzana Reis Evangelista, Luciana Silva Ribeiro, Maria Gabriela da Cruz Pedrozo Miguel

Publikováno v: Journal of the Science of Food and Agriculture. 99:5638-5645

Background The aim of this study was to evaluate the performance of yeasts Saccharomyces cerevisiae CCMA 0200 and Torulaspora delbrueckii CCMA 0684 in Mundo Novo and Catuai varieties processed by the wet method and the impact on sensory quality and c

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c314e9e212808c72f8ab5c1c9996f5b6
https://doi.org/10.1002/jsfa.9820

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Self-induced anaerobiosis coffee fermentation: Impact on microbial communities, chemical composition and sensory quality of coffee

Autor: Thayanna Scopel Pereira, Nádia Nara Batista, Lúcia Pinheiro Santos Pimenta, Silvia Juliana Martinez, Luciana Silva Ribeiro, José Augusto Oliveira Naves, Rosane Freitas Schwan

Publikováno v: Food Microbiology. 103:103962

Microbial communities associated with coffee fermentation have been widely investigated. However, few reports about self-induced anaerobiosis fermentation (SIAF) on microbial diversity and the chemical and sensory profile of coffees grown under diffe

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e0185b1024bb8fc44f2bbdd9728883f1
https://doi.org/10.1016/j.fm.2021.103962

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3D characterization of eviroment assisted cracking in the presence of sulfides in supermartensitic stainless steel using x-ray and neutron tomography

Autor: Luciana Silva Ribeiro

Publikováno v: Repositório Institucional da UFMG
Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG

Para o presente trabalho foi investigado a susceptibilidade ao trincamento assistido pelo meio na presença de H2S, bem como a evolução de pites e trincas, em uma liga supermartensítica 13Cr-5Ni-4Mo-0,02C (porcentagem em massa). Os testes de EAC f

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::12b3d9c3f09f249be5480ecca55f5773

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The use of mesophilic and lactic acid bacteria strains as starter cultures for improvement of coffee beans wet fermentation

Autor: Ana Paula Pereira Bressani, Luciana Silva Ribeiro, Rosane Freitas Schwan, Cristina Ferreira Silva e Batista, Suzana Reis Evangelista, Maria Gabriela da Cruz Pedrozo Miguel, Silvia Juliana Martinez

Publikováno v: World journal of microbiologybiotechnology. 36(12)

The use of starter cultures during food fermentation aims to standardize the process and to obtain a higher quality product. The objectives were to study mesophilic bacteria (MB) and lactic acid bacteria (LAB) isolated from wet coffee processing and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3b77b18786ca2e3bcd7e974b085a7da7
https://pubmed.ncbi.nlm.nih.gov/33219454

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Microbiological and chemical-sensory characteristics of three coffee varieties processed by wet fermentation

Autor: Cristina Ferreira Silva, Rosane Freitas Schwan, Luciana Silva Ribeiro, Joshua van Mullem, Suzana Reis Evangelista, Maria Gabriela da Cruz Pedrozo Miguel

Publikováno v: Annals of Microbiology. 68:705-716

This work evaluated the bacterial diversity during coffee wet fermentation of the three coffee varieties—Mundo Novo (MN), Ouro Amarelo (OA), and Catuai Vermelho (CV). Isolates were identified by polyphasic techniques: biochemical tests, matrix-assi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6792bba5e6feabbd2542e5f4c19e141e
https://doi.org/10.1007/s13213-018-1377-4

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Controlled fermentation of semi-dry coffee (Coffea arabica) using starter cultures: A sensory perspective

Autor: Diego Egídio Ribeiro, Ana Carla Marques Pinheiro, Rosane Freitas Schwan, Flávio Meira Borém, Suzana Reis Evangelista, Luciana Silva Ribeiro, Maria Gabriela da Cruz Pedrozo Miguel

Publikováno v: LWT - Food Science and Technology. 82:32-38

Sensory analysis is one of the most important techniques to assess coffee quality. This study aimed to evaluate the sensory effect of inoculating two varieties of coffee (Ouro Amarelo and Mundo Novo) processed by a semi-dry method, with three yeast s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1f1179dbdd55783b2b50c49b5f25056d
https://doi.org/10.1016/j.lwt.2017.04.008

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Yeasts prevent ochratoxin A contamination in coffee by displacing Aspergillus carbonarius

Autor: Rosane Freitas Schwan, Luciana Silva Ribeiro, Luís Roberto Batista, Mariana Lino de Souza, Cristina Ferreira Silva, Maria Gabriela da Cruz Pedrozo Miguel, Flávio Henrique Vasconcelos de Medeiros

Publikováno v: Biological Control. 155:104512

To cope with post-harvest diseases, chemical fungicide has not assured safe food, both due to the lack of residual protection and the increasing demand for pesticide-free agricultural products. Alternative disease control products, therefore, are ess

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ef0f6513a9e83c3dc49017010bdb8617
https://doi.org/10.1016/j.biocontrol.2020.104512

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Goat Milk Frozen Yogurt Caja (Spondias mombin L.) Flavor: Development and Sensory Acceptance of an Exotic Food

Autor: Glauco Vieira de Oliveira, Keily Alves de Moura Oliveira, Márcia Cristina Teixeira Ribeiro Vidigal, Luciana Silva Ribeiro

Publikováno v: Current Nutrition & Food Science. 12:105-112

The main objective of this study was to make goat milk frozen yogurt with caja (Spondias mombim L.) flavor, a typical fruit of the Brazilian Cerrado, and to evaluate its sensory acceptance. Four formulations were prepared with different concentration

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::205cecae6198c988f922906580f9071b
https://doi.org/10.2174/1573401312666160130003540

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