Please use this identifier to cite or link to this item:
Full metadata record
DC FieldValueLanguage
dc.creatorMartinez, Silvia Juliana-
dc.creatorRabelo, Mariane Helena Sances-
dc.creatorBressani, Ana Paula Pereira-
dc.creatorMota, Marcela Caroline Batista da-
dc.creatorBorem, Flavio Meira-
dc.creatorSchwan, Rosane Freitas-
dc.identifier.citationMARTINEZ, S. J. et al. Novel stainless steel tanks enhances coffee fermentation quality. Food Research International, [S.l.], v. 139, p. 1-10, Jan. 2021. DOI: 10.1016/j.foodres.2020.109921.pt_BR
dc.description.abstractFermenting in bioreactors can improve coffee quality, standardize the fermentation process, and generate specialty coffees. This work aimed to evaluate novel stainless steel bioreactors with inoculated and non-inoculated coffees processed via natural and pulped natural. Yeast and bacteria populations were evaluated and grown on Yeast Extract Peptone Glucose; De Man, Rogosa, and Sharpe; and Nutrient agar media. Volatile compounds from roasted beans were analyzed in a Gas Chromatography-Mass Spectrometry equipment, and the sensory perception was evaluated through a cup test. The mesophilic bacteria population was statistically significant in pulped natural coffee compared to yeast and lactic acid bacteria. Furans had the highest concentration among the chemical groups. Beverage inoculated with CCMA 0535 presented the highest SCA score. Prune, peach, and floral attributes were only perceived in Nat CCMA 0535. The sensory perception indicated that the inoculated yeasts modified the flavor attributes, enhanced the quality, and increase their SCA scores.pt_BR
dc.sourceFood Research Internationalpt_BR
dc.subjectNatural processpt_BR
dc.subjectPulped natural processpt_BR
dc.subjectYeast starterspt_BR
dc.subjectVolatile precursorspt_BR
dc.titleNovel stainless steel tanks enhances coffee fermentation qualitypt_BR
Appears in Collections:DEG - Artigos publicados em periódicos

Files in This Item:
There are no files associated with this item.

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.