Navegando por Assunto Café - Fermentação

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Data do documentoTítuloAutor(es)
6-Jun-2018Application of microrganisms for coffee fermentationRibeiro, Luciana Silva
21-Jul-2020Aspectos microbiológicos, perfil químico e sensorial de cafés fermentados em biorreatoresPereira, Thayanna Scopel
Mar-2020Coffee growing altitude influences the microbiota, chemical compounds and the quality of fermented coffeesMartins, Pâmela Mynsen Machado; Batista, Nádia Nara; Miguel, Maria Gabriela da Cruz Pedrozo; Simão, João Batista Pavesi; Soares, Jenaina Ribeiro; Schwan, Rosane Freitas
Mai-2022Coinoculation of lactic acid bacteria and yeasts increases the quality of wet fermented Arabica coffeeCassimiro, Débora Mara de Jesus; Batista, Nádia Nara; Fonseca, Hugo Calixto; Naves, José Augusto Oliveira; Dias, Disney Ribeiro; Schwan, Rosane Freitas
Dez-2017Different inoculation methods for semi-dry processed coffee using yeasts as starter culturesMartinez, Silvia Juliana; Bressani, Ana Paula Pereira; Miguel, Maria Gabriela da Cruz Pedrozo; Dias, Disney Ribeiro; Schwan, Rosane Freitas
10-Ago-2023Efeitos da utilização de biorreatores de diferentes escalas na fermentação de caféMaia Júnior, Carlos Roberto Luiz
8-Fev-2021Fermentação de frutos de café com inoculação sequencial de Lactobacillusplantarum e Saccharomyces cerevisiaeRabelo, Mariane Helena Sances
20-Abr-2017Improvement characteristics of semi-dry coffee fermentation with starter yeastsGelvez, Silvia Juliana Martinez
19-Ago-2021Microbial communities and biochemical compounds involved in coffee fermentation from different altitudes of the Caparaó regionMartinez Gelvez, Silvia Juliana
Mai-2020Production and characterization of a new distillate obtained from fermentation of wet processing coffee by-productsLopes, Ana Cláudia Alencar; Andrade, Rafaela Pereira; Oliveira, Lauany Caroline Carvalho de; Lima, Lidiany Mendonça Zacaroni; Santiago, Wilder Douglas; Resende, Mário Lúcio Vilela de; Cardoso, Maria das Graças; Duarte, Whasley Ferreira
8-Jun-2021Specialty coffees fermented at different altitudes: Influence of yeast co-inoculation on chemical and sensory compositionBressani, Ana Paula Pereira
2021The altitude of coffee cultivation causes shifts in the microbial community assembly and biochemical compounds in natural induced anaerobic fermentationsJuliana Martinez, Silvia; Simão, João Batista Pavesi; Pylro, Victor Satler; Schwan, Rosane Freitas
Nov-2020The use of mesophilic and lactic acid bacteria strains as starter cultures for improvement of coffee beans wet fermentationRibeiro, Luciana Silva; Miguel, Maria Gabriela da Cruz Pedrozo; Martinez, Silvia Juliana; Bressani, Ana Paula Pereira; Evangelista, Suzana Reis; Batista, Cristina Ferreira Silva e; Schwan, Rosane Freitas