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Physicochemical characterization, bioactive compounds, in vitro antioxidant activity, sensory profile and consumer acceptability of fermented alcoholic beverage obtained from Caatinga passion fruit (Passiflora cincinnata Mast.). Author(s): SANTOS, R. T. S.; BIASOTO, A. C. T.; RYBKA, A. C. P.; CASTRO, C. D. P. da C.; AIDAR, S. de T.; BORGES, G. S. C.; SILVA, F. L. H The aim of this research was to evaluate the quality of fermented alcoholic beverage from passion fruit produced using passion fruit species obtained from the Brazilian Caatinga biome (Passiflora cinc... ... Repository: BDPA Publication year: 2021
Effect of the spontaneous fermentation and the ageing on the chemo-sensory quality of Brazilian organic cachaça. Author(s): GABRIEL, A. V. M. D.; VERRUMA-BERNARDI, M. R.; MARGARIDO, L. A. C.; BORGES, M. T. M. R.; NASSU, R. T.; LOVORENTI, N. A.; CECCATO-ANTONINI, S. R. Repository: BDPA Publication year: 2012
NÉCTAR misto de açaí. Esta publicação apresenta o nectar feito com açaí, cupuaçu e guaraná. Repository: BDPA Publication year: 2015
The functional carbonated beverage properties of guabiroba juice using the ice fraction from gravitational block freeze concentration. Author(s): PRESTES, A. A.; MARAFON, K.; CARVALHO, A. C. F.; ANDRADE, D. R. M.; HELM, C. V.; GOIS, J. S. de; WANDERLEY, B. R. da S. M.; AMBONI, R. D. de M. C.; PRUDENCIO, E. S. The freeze concentration of liquid foods generates a by-product that has few academic studies and no industrial application: the ice fraction of each concentration stage. Sugar-free carbonated beverag... ... Repository: BDPA Publication year: 2024
NÉCTAR misto de açaí. Bebida natural, nutritiva e com alto valor energético, reúne a força do açaí, o sabor do cupuaçu e a energia do guaraná. É produzido sem conservantes e pode ser armazenado em temperatura ambiente por... ... Repository: BDPA Publication year: 2022
Antioxidant enzymes preserving coffee quality in refrigerate environment. Author(s): ABREU, G. F. de; ROSA, S. D. V. F. da; MALTA, M. R.; CLEMENTE, A. da C. S.; VILELA, A. L.; PEREIRA, R. W. Post-harvest phases may cause biochemical and physiological changes with direct effects on coffee (Coffea sp.) grains quality during its storage. The aim of this study was to determine the relevance o... ... Repository: BDPA Publication year: 2018
Chemical composition, fermentation profile and apparent digestibility of sugarcane silage treated with chemical additives. Author(s): PEDROSO, A. de F.; ESTEVES, S. N.; BARIONI JUNIOR, W.; SOUZA, G. B. de The aim of this study was the indication of an additive for the ensilage of sugarcane (Saccharum officinarum L.). In a laboratory trial, nine treatments were applied (g of additive/kg of fresh forage... ... Repository: BDPA Publication year: 2017
Regulatory elements in coffee flower evocation related genes are responsive to temperatures principally. Author(s): ANGELO, P. C. da S. Flower evocation occurs when plants make the transition from vegetative to reproductive meristems, in response to environment signals. Coffee flower evocation + flower bud emission are apart from anth... ... Repository: BDPA Publication year: 2023
Sugarcane: the evolution of technological thinking in agriculture. Author(s): ARAUJO, M. de; OLIVEIRA, F. T. G. de; MARRA, R.; SOUZA, M. O. de The purpose of this study is to show the importance of technological progress in sugarcane production and its impact on the Brazilian economy. The evolution is shown using the time line concept to sep... ... Repository: BDPA Publication year: 2010
Revista Cafés de Rondônia: The world of coffee in the Amazon. Second issue of the magazine "Coffee in the Amazon" that gathers articles on the production and commercialization of conilon and robusta coffee in the state of Rondônia. Repository: BDPA Publication year: 2017

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