Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Thiago Rocha Dos Santos Mathias"'
Autor:
Thiago Rocha dos Santos Mathias, Paula Fernandes de Aguiar, João Batista de Almeida e Silva, Pedro Paulo Moretzsohn de Mello, Eliana Flávia Camporese Sérvulo
Publikováno v:
Food Technology and Biotechnology, Vol 55, Iss 2, Pp 218-224 (2017)
This study evaluated the use of three solid brewery wastes: brewer’s spent grain, hot trub and residual brewer’s yeast, as alternative media for the cultivation of lactic acid bacteria to evaluate their potential for proteolytic enzyme production
Externí odkaz:
https://doaj.org/article/d1b6f1705eb74f3a8e9be9c792cf4a5d
Autor:
Thiago Rocha dos Santos Mathias, Kelita Carlos Silva Andrade, Cíntia Letícia da Silva Rosa, Bárbara Amorim Silva
Publikováno v:
Brazilian Journal of Food Technology, Vol 16, Iss 1, Pp 12-20 (2013)
A consistência e a viscosidade do iogurte são uns dos principais fatores envolvidos na qualidade e aceitação do produto. Dessa forma, este trabalho apresenta um estudo de comparação reológica entre iogurtes comerciais do Rio de Janeiro, Brasil
Externí odkaz:
https://doaj.org/article/bb27e90168c2451087e95a8ba008b9a7
Autor:
Thiago Rocha dos Santos MATHIAS, Itamar Cabral de CARVALHO JUNIOR, Carlos Wanderlei Piler de CARVALHO, Eliana Flávia Camporese SÉRVULO
Publikováno v:
Alimentos e Nutrição, Vol 22, Iss 4, Pp 521-529 (2011)
Yogurt is a functional food that has great demand due to the consumer’s search for a healthier diet. In order to expand the consumer market of this product, many flavors are available, satisfying the most varied preferences. Besides the taste a
Externí odkaz:
https://doaj.org/article/afcbdaf8c03d41d5a31a41de27fd1d94
Publikováno v:
Beverages, Vol 4, Iss 3, p 51 (2018)
Beer is a fermented drink produced from a wort comprised of barley malt, hops, and water in combination with activity from the yeast strains of the genus Saccharomyces. The beverage is consumed around the world and has a global market controlled by s
Externí odkaz:
https://doaj.org/article/8f18269141344c35805616874e109db0
Influence of Mashing Profile Curve and Addition of Proteases on the Composition of the Wort and Beer
Autor:
Catarina Amorim Oliveira, Eliana Flávia Camporese Sérvulo, Renata Corrêa de Carvalho, Thiago Rocha dos Santos Mathias, Matheus Cortes Real Dias Lopes, Flávia Ferreira de Carvalho Marques
Publikováno v:
MOJ Food Processing & Technology. 5:282-286
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::86f6867e4eb40ebc7ffb0acf75db00d4
https://doi.org/10.15406/mojfpt.2017.05.00124
https://doi.org/10.15406/mojfpt.2017.05.00124
Autor:
Maria Helena Miguez da Rocha Leão, Gizele Cardoso Fontes Sant’Ana, Anna Carolyna Goulart Vieira, Gabriel Alves de Jong, Priscilla Filomena Fonseca Amaral, Thiago Rocha dos Santos Mathias
Publikováno v:
Qualidade de Produtos de Origem Animal 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0901483e2dd06f79d2a82ae6d6bc020
https://doi.org/10.22533/at.ed.6661912111
https://doi.org/10.22533/at.ed.6661912111
Publikováno v:
Beverages
Volume 4
Issue 3
Beverages, Vol 4, Iss 3, p 51 (2018)
Volume 4
Issue 3
Beverages, Vol 4, Iss 3, p 51 (2018)
Beer is a fermented drink produced from a wort comprised of barley malt, hops, and water in combination with activity from the yeast strains of the genus Saccharomyces. The beverage is consumed around the world and has a global market controlled by s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aeeacbdf62b7c99f7a86e8f6b8246460
Autor:
V. M. F. Alexandre, Eliana Flávia Camporese Sérvulo, Magali Christe Cammarota, Thiago Rocha dos Santos Mathias, Pedro Paulo Moretzsohn de Mello
Publikováno v:
Journal of the Institute of Brewing. 121:400-404
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b346854ac53f8331f30567cfca587b27
https://doi.org/10.1002/jib.229
https://doi.org/10.1002/jib.229
Autor:
Renata Corrêa de Carvalho, Flávia Ferreira de Carvalho Marques, Annibal Duarte Pereira Netto, Thiago Rocha dos Santos Mathias
Publikováno v:
Electrophoresis. 39(13)
The direct and simultaneous determination of cysteine, histidine, phenylalanine, lysine, tryptophan and arginine in brewery worts by capillary zone electrophoresis (CZE) was applied to evaluate the effects of temperature control and protease suppleme
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::64956fdc3e5ab3bcfdd2d6e0eb4e69b0
https://pubmed.ncbi.nlm.nih.gov/29231974
https://pubmed.ncbi.nlm.nih.gov/29231974
Autor:
Paula Fernandes de Aguiar, João B. Almeida e Silva, Thiago Rocha Dos Santos Mathias, Pedro Paulo Moretzsohn de Mello, Eliana Flávia Camporese Sérvulo
Publikováno v:
Food Technology and Biotechnology. 55
This study evaluated the use of three solid brewery wastes: brewer's spent grain, hot trub and residual brewer's yeast, as alternative media for the cultivation of lactic acid bacteria to evaluate their potential for proteolytic enzyme production. In
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7fcb18a57242ac1d6a466e9fc3eff9a4
https://doi.org/10.17113/ftb.55.02.17.4378
https://doi.org/10.17113/ftb.55.02.17.4378