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

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

Publikováno v: Food Technology and Biotechnology, Vol 60, Iss 1, Pp 89-98 (2022)

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://doaj.org/article/701f86f54240483aae24ab8a7a5714f8

Study of the umbu (Spondias tuberosa Arruda Câmara) osmotic dehydration processEstudio del processo de deshidratación osmótica de umbu

Autor: Catiana Freitas Pinto de Oliveira, Sílvia Maria Almeida de Souza, Ernesto Acosta Martinez, Ana Luiza da Silva Resende Guanais, Cristina Maria Rodrigues da Silva

Publikováno v: Semina: Ciências Agrárias, Vol 34, Iss 2, Pp 729-740 (2013)

The umbu (Spondias tuberosa Arruda Câmara) is a fruit native of Northeastern semi-arid with large productive capacity and excellent nutritional characteristics that have been underused in the family farming of the region. Aiming to minimize post-har

Externí odkaz: https://doaj.org/article/d9666803440e4cd8b81e78ce4e2d77a4

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

Chemical and mechanical properties of cassava starch bioactive film with jambolan (Syzygium cumini L.) extract addition

Autor: Geiza Suzart Araújo, Tamires Bastos de Almeida, Sílvia Maria Almeida de Souza, Edinara Lacerda Queiroz, Ernesto Acosta Martínez

Publikováno v: Brazilian Journal of Food Technology, Volume: 24, Article number: e2020216, Published: 01 NOV 2021
Brazilian Journal of Food Technology, Vol 24 (2021)
Brazilian Journal of Food Technology v.24 2021
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL

Resumo O jamelão é uma fruta encontrada nas regiões Norte, Sudeste e Nordeste do Brasil. O extrato dos frutos apresenta atividade antioxidante, devido à presença de compostos bioativos, como carotenoides e compostos fenólicos. Este estudo objet

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1adeeaa40fa7dd576cf559594aa2e628
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100469&lng=en&tlng=en

Rice (

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

Publikováno v: Food technology and biotechnology. 60(1)

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 been investigated as low

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::39b862dd72aa03ad949aa4c99e2f4adf
https://pubmed.ncbi.nlm.nih.gov/35440883