Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Pâmela Mynsen Machado Martins"'
Autor:
Patrícia Campos Bernardes, Jussara Moreira Coelho, Pâmela Mynsen Machado Martins, Rosane Freitas Schwan
Publikováno v:
Frontiers in Food Science and Technology, Vol 4 (2024)
Recent investigations into the microbiota and fermentation of Coffea canephora fruits and beans have yielded limited advancements globally, highlighting a developing field of study. Consequently, this review seeks to consolidate existing literature t
Externí odkaz:
https://doaj.org/article/3c821dead26b4fbdafe427f83f7f926d
Autor:
Pâmela Mynsen Machado Martins, Nádia Nara Batista, Líbia Diniz Santos, Disney Ribeiro Dias, Rosane Freitas Schwan
Publikováno v:
Braz J Microbiol
The objective of this work was to evaluate the microencapsulation feasibility of Saccharomyces cerevisiae CCMA 0543 and Torulaspora delbrueckii CCMA 0684 in three different compositions of wall material by spray-dryer. The yeasts (10(9) CFU mL(−1))
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::938d5a3258934e11195e7a12c642f3f6
https://doi.org/10.1007/s42770-022-00776-4
https://doi.org/10.1007/s42770-022-00776-4
Autor:
Pâmela Mynsen Machado, Martins, Nádia Nara, Batista, Líbia Diniz, Santos, Disney Ribeiro, Dias, Rosane Freitas, Schwan
Publikováno v:
International Journal of Food Microbiology. 379:109839
The storage of microorganisms in liquid form is the main drawback of commercializing epiphytic coffee yeasts. This work aimed to evaluate the fermentative performance of microencapsulated yeasts by spray drying in a coffee peel and pulp media (CPM).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::21dfcf810c2a88817862a20f6a9fe23e
https://doi.org/10.1016/j.ijfoodmicro.2022.109839
https://doi.org/10.1016/j.ijfoodmicro.2022.109839
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
https://doi.org/10.1002/jsfa.9820
Autor:
Nádia Nara Batista, Pâmela Mynsen Machado Martins, João Batista Pavesi Simão, Maria Gabriela da Cruz Pedrozo Miguel, Rosane Freitas Schwan, Jenaina Ribeiro Soares
Publikováno v:
Food research international (Ottawa, Ont.). 129
The objective of this work was to evaluate the influence of different altitudes on the epiphytic microbiota of coffee beans and on sensorial and chemical quality of coffees grown at 800, 1000, 1200, and 1400 m in Serra do Caparao, Espirito Santo, Bra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0e6f8a3e9a932db180d3614e31d173c2
https://pubmed.ncbi.nlm.nih.gov/32036899
https://pubmed.ncbi.nlm.nih.gov/32036899