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Sensory analysis and consumers studies of açai beverage after thermal, chlorine and ozone treatments of the fruits. Author(s): BEZERRA, V. S.; FREITAS-SILVA, O.; DAMASCENO, L. F.; MAMEDE, A. M. G. N.; CABRAL, L. M. C. Açai is a fruit of the Amazon region consumed as beverage, pulp, and other products, being exported to many countries because of its peculiar characteristic flavor and antioxidant power potential. For... ... Repository: BDPA Publication year: 2017
Identification of physiological analysis parameters associated with coffee beverage quality. Author(s): FREITAS, M. N. de; ROSA, S. D. V. F. da; PEREIRA, C. C.; MALTA, M. R.; DIAS, C. T. dos S. The demand for high-quality coffee among consumers has generated a great deal of interest among producers in serving this market. Parameters for physiological analyses that can be associated with aspe... ... Repository: BDPA Publication year: 2020
Sensory shelf life estimation of an instant soy-coffee beverage by survival analysis. Author(s): FELBERG, I.; DELIZA, R.; ESTEVES, T.; HOUGH, G.; FARAH, A.; OLIVEIRA, D. R.; SOUZA, A. L.; DONANGELO, C. M. Repository: BDPA Publication year: 2013
Simultaneous analysis of sugars and organic acids in wine and grape juices by HPLC: Method validation and characterization of products from northeast Brazil. Author(s): COELHO, E. M.; PADILHA, C. V. da S.; MISKINIS, G. A.; SÁ, A. G. B. de; PEREIRA, G. E.; AZEVEDO, L. C. de; LIMA, M. dos S. Organic acids and sugars are related to the chemical balance of wines and grape juices, besides exerting a strong influence on the taste balance and sensorial acceptance by consumers. The aim of this... ... Repository: BDPA Publication year: 2018
Mapping the mountainous climate in the Matas de Minas region, Brazil which influences the top-quality coffee beverages. Author(s): FERREIRA, W. P. M.; RUFINO, J. L. dos S.; FONSECA, H. P.; QUEIROZ, D. M. de; FERNANDES FILHO, E. I.; RIBEIRO, M. de F.; FERREIRA, C. de F. S. All the characteristics of the mountainous environment directly influence the coffee crops, and subsequently, on the final coffee note, that reflects the quality of the beverage produced in a region.... ... Repository: BDPA Publication year: 2022
Genotype-environment interaction for the sensory profile of Coffea arabica lines in high temperature regions in the Western Amazon. Author(s): SOUZA, C. A.; ROCHA, R. B.; TEIXEIRA, A. L.; ALVES, E. A.; ESPINDULA, M. C. The aim of this study was to select Coffea arabica lines with improved adaptability to tropical edaphic conditions. Competitive trials were set up at three locations of the states of Rondônia and Acre... ... Repository: BDPA Publication year: 2021
A nutritional analysis of juices of ora-pro-nobis's leaves and stalks. Author(s): ZEM, L. M.; HELM, C. V.; ZUFFELLATO-RIBAS, K. C.; KOEHLER, H. S. A elaboração de bebidas mistas permite obter novos sabores, texturas, melhorias de cor e associação entre os componentes nutricionais. Com isso, uma bebida formulada com suco de laranja e folhas de ho... ... Repository: BDPA Publication year: 2018
Rapid determination of the aromatic compounds methyl-anthranilate, 2?-aminoacetophenone and furaneol by GC-MS: Method validation and characterization of grape derivatives. Author(s): DUTRA, M. da C. P.; SOUZA, J. F. de; VIANA, A. C.; OLIVEIRA, D. de; PEREIRA, G. E.; LIMA, M. dos S. A methodology for the rapid determination of the aromatic compounds methyl anthranilate (MA), 2′-aminoacetophenone (2-AAP) and furaneol by GC-MS was validated and used to characterize grape juic... ... Repository: BDPA Publication year: 2018
Preparation of an instant drink: Extruded flour of polished red rice (Oryza Sativa L) and blackberry (Rubus Spp) retentate by microfiltration. Author(s): MELÉNDEZ ARÉVALO, A.; ASCHERI, J. L. R.; CARVALHO, C. W. P. de; SÁ, D. de G. C. F. de Red rice (Venetian rice or rice-da-terra) was first introduced to Brazil by Portuguese colonizers in the 17th century. Its cultivation is now limited to small areas in the Northeast, particularly in P... ... Repository: BDPA Publication year: 2024
Efeito da fermentação na qualidade da bebida de robustas amazônicos. Author(s): ALVES, E. A.; SOUZA, C. A. de; ROCHA, R. B.; PEREIRA, L. L.; LIMA, P. P. de; LOURENÇO, J. L. R. Durante o processamento do café, por via úmida ou seca, ocorrem processos fermentativos. Estes, podem ser naturais ou induzidos e influenciam a qualidade de bebida. O objetivo desse trabalho foi testa... ... Repository: BDPA Publication year: 2020

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