Encontrados 27 documentos, a visualizar página 1 de 3
Malolactic fermentation of wines with immobilised lactic acid bacteria : Influe...
Genisheva, Z.; Mussatto, Solange I.; Oliveira, J. M.; Teixeira, J. A.Corn cobs, grape skins and grape stems were evaluated as support materials for immobilization of the lactic acid bacteria Oenococcus oeni. The support materials with immobilized cells were further used in malolactic fermentation (MLF) of white wine. Viability of using the immobilized supports was evaluated in consecutive batch fermentations under different conditions of temperature, ethanol and SO2. Additionall...
Production, chemical characterization, and sensory profile of a novel spirit el...
Sampaio, Armando; Dragone, Giuliano; Vilanova, Mar; Oliveira, J. M.; Teixeira, J. A.; Mussatto, Solange I.This study describes a process for the production of a spirit from spent coffee ground (SCG), the chemical composition, and sensory profile of this distillate. The process consisted in three steps starting with the extraction of aroma compounds by hydrothermal treatment of SCG, followed by the fermentation of this extract supplemented with sucrose to ethanol, and the fermented broth distillation. Seventeen vola...
Obtenção e caracterização de bebida destilada a partir da fermentação do soro d...
Dragone, Giuliano; Mussatto, Solange I.; Vilanova, Mar; Oliveira, J. M.; Teixeira, J. A.; Silva, João B. Almeida eO presente estudo visou a produção e caracterização de uma nova bebida alcoólica através da fermentação descontínua do soro de queijo e posterior destilação do produto fermentado. Os ensaios fermentativos foram conduzidos a 35 °C e 150 rpm por 92 h, em um bioreator de 7 L (volume total) empregando a levedura Kluyveromyces fragilis. O destilado foi separado em três frações de acordo com a concentração de etan...
An HPLC-UV method for the measurement of permeability of marker drugs in the Ca...
Kratz,J.M.; Teixeira,M.R.; Koester,L.S.; Simões,C.M.O.The Caco-2 cell line has been used as a model to predict the in vitro permeability of the human intestinal barrier. The predictive potential of the assay relies on an appropriate in-house validation of the method. The objective of the present study was to develop a single HPLC-UV method for the identification and quantitation of marker drugs and to determine the suitability of the Caco-2 cell permeability assay...
Development of easy made low cost bindless monolithic electrodes from biomass w...
Valente Nabais, J.M.; Teixeira, Jorge Ginja; Almeida, I.The aim of the work now reported is the development of low cost electrodes in the monolithic shape without the need for a pos-production step with potential to be used in supercapacitors. The tested materials were activated carbon fibres prepared and activated carbons made from coffee endocarp. The main functional groups identified were quinone, lactone, Si–H, phenol, hydroxyl, carbonyl and ether for activated ...
Effect of guar gum on the physicochemical, thermal, rheological and textural pr...
Oliveira, N. M.; Dourado, Fernando; Peres, A. M.; Silva, M. V.; Maia, J. M.; Teixeira, J. A.In attempts to produce a low-fat cheese with a rheology and texture similar to that of a full-fat cheese, guar gum (within 0.0025–0.01%; w/v, final concentration) was added to low-fat milk. The obtained cheeses were characterised regarding their physicochemical, thermal, rheological and textural properties. Control cheeses were also produced with low and full-fat milk. The physicochemical properties of the guar...
Evaluating the potential of wine-making residues and corn cobs as support mater...
Genisheva, Zlatina; Mussatto, Solange I.; Oliveira, J. M.; Teixeira, J. A.Three wine-making residues(grape seeds, skins and stems), and corn cobs were evaluated as support material for immobilization of Saccharomyces cerevisiae and the ethanol production by the immobilized cells was assessed. The main objective of this study was to find an abundant and low cost material suitable for the cells immobilization and able to be used in a next step of wine production by immobilized yeast ce...
Characterization of different fruit wines made from cacao, cupuassu, gabiroba, ...
Duarte, Whasley F.; Dias, Disney R.; Oliveira, J. M.; Teixeira, J. A.; Silva, João B. Almeida e; Schwan, Rosane F.The main aim of this work was to produce fruit wines from pulp of gabiroba, cacao, umbu, cupuassu and jaboticaba and characterize them using gas chromatography–mass spectrometry for determination of minor compounds and gas chromatography-flame ionization detection for major compounds. Ninety-nine compounds (C6 compounds, alcohols, monoterpenic alcohols, monoterpenic oxides, ethyl esters, acetates, volatile phen...
Production, characterization and application of activated carbon from brewer’s ...
Mussatto, Solange I.; Fernandes, Marcela; Rocha, George J. M.; Órfão, José J. M.; Teixeira, J. A.; Roberto, Inês ConceiçãoDifferent types of activated carbon were prepared by chemical activation of brewer’s spent grain (BSG) lignin using H3PO4 at various acid/lignin ratios (1, 2, or 3 g/g) and carbonization temperatures (300, 450, or 600 °C), according to a 22 full-factorial design. The resulting materials were characterized with regard to their surface area, pore volume, and pore size distribution, and used for detoxification of ...
Characterization of galactomannans extracted from seeds of Gleditsia triacantho...
Bourbon, A. I.; Pinheiro, A. C.; Ribeiro, Clara; Miranda, Cândida; Maia, J. M.; Teixeira, J. A.; Vicente, A. A.The rheological behaviour, under steady and dynamic shear and extensional conditions, of two nonconventional galactomannans isolated from Gleditsia triacanthos and Sophora japonica is determined and compared to those of locust bean gum and guar gum. The studied galactomannans exhibit shear-thinning behaviour in the range of concentrations and shear rates evaluated. For similar concentrations and shear rates, th...
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