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Monitoring and optimization of cupuaçu seed fermentation, drying and storage processes. Author(s): SOUZA, J. M. L. de; ROCHA, J. M.; CARTAXO, C. B. da C.; VASCONCELOS, M. A. M. de; ALVARES, V. de S.; NASCIMENTO, M. N.; YOMURA, R. B. T.; KAEFER, S. Cupuaçu [Theobroma grandiflorum (Wild ex Spreng.) K. Schum] seeds have been employed for a long time in the Amazon region for food purposes. Similar to cocoa, processed cupuaçu pulp and seeds can be u... ... Repository: BDPA Publication year: 2020
Instrumental texture and sensory evaluation of fermented dairy beverages processed with reconstituted goat whey powder and a co-culture of Streptococcus thermophilus and Lactobacillus casei. Author(s): PEREIRA, A. M. de S.; SILVA, G. dos S.; ALMEIDA, R. D.; SALLES, H. O.; SANTOS, K. M. O. dos; FLORENTINO, E. R.; BURITI, F. C. A. Sazetak: The effects of Lactobacillus casei BGP93 used as adjunct culture on the physicochemical, textural and sensory characteristics of a dairy beverage processed with goat Coalho cheese whey powder... ... Repository: BDPA Publication year: 2018
The use of oak chips during the fermentation process: effects on phenolic compounds profile and antioxidant activity in Syrah young wines. Author(s): ALENCAR, N. M. M.; CAZARIN, C. B. B.; CORREA, L. C.; MAROSTICA JUNIOR, M. R.; SILVA, D. J.; BIASOTO, A. C. T.; BEHRENSA, J. H. The use of oak chips is an alternative method to the traditional barrels in winemaking in order to improve the aged quality of the red wines. This study investigated the influence of adding of oak chi... ... Repository: BDPA Publication year: 2020
Solid state fermentation process: automation and instrumentation aiming for the characterization of cellulase production. Author(s): BERTUCCI-NETO, V.; FONSECA, R. F.; FARINAS, C. S.; RAMOS, R. A. Repository: BDPA Publication year: 2011
Simplification of the biomass to ethanol conversion process by using the whole medium of filamentous fungi cultivated under solid-state fermentation. Author(s): PIROTA, R. D. P. B.; DELABONA, P. S.; FARINAS, C. S. Repository: BDPA Publication year: 2014
Effect of the substrate composition on the solid state fermentation to obtain enzymes with potential for extraction of bioactive compounds from grape pomace. Author(s): TELES, A. S. C.; HIDALGO CHÁVEZ, D. W.; COELHO, M. A. Z.; SANTIAGO, M. C. P. de A.; GODOY, R. L. de O.; GOTTSCHALK, L. M. F.; TONON, R. V. Repository: BDPA Publication year: 2019
Nitrate: its role on ruminal fermentation of beef cattle under intensified grazing system. Author(s): ANDRADE, W. R.; PERNA JUNIOR, F.; BERTOLONI, A. V.; LELIS, A. L. J.; TRETTEL, M.; OLIVEIRA, P. P. A.; RODRIGUES, P. H. M. Rumen fermentation it is one of the contributors to the greenhouse gases emission (GHG) that causes global warming, and due to that reason livestock production is scrutinized and questioned all around... ... Repository: BDPA Publication year: 2022
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
Acetoin: Production of acetoin from glycerin. Author(s): SALUM, T. F. C. Fermentative process for acetoin production from crude glycerin from biodiesel production using a new bacterial strain. Repository: BDPA Publication year: 2021
Production of conidia of Trichoderma harzianum as a function of fungal strain, substrate humidity and solid state fermentation time. Author(s): DIAS NETO, J. J.; OKURA, M. H.; BARBOSA, E. T.; ALMEIDA, A. de S.; ALMEIDA, L. C. de S.; BARBOSA, D. B. M.; LOBO JUNIOR, M. Several formulations based on Trichoderma spp. are available in the Brazilian market for application as biocontrol agents or plant-growth promotion. However, only some studies are dedicated to improvi... ... Repository: BDPA Publication year: 2024

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