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Development and characterization of jabuticaba alcoholic fermentation: An alternative for the best use of production - Softcover
Inhaltsangabe
The high perishability of jabuticaba (Myrciaria jaboticaba (Vell) Berg) restricts the marketing of fresh fruit to markets further away from the producing centers, and it is necessary to process it to extend its consumption. The production of alcoholic fermented jaboticaba is an alternative for the better use of the surplus of the production of jaboticaba, which can reduce losses, and add value to this fruit. Thus, the objective of the research was to develop and characterize two alcoholic jaboticaba fermented beverages. Mature fruits of jabuticaba from small farmers in the Curimataú region of Paraíba were used, which were characterized in terms of individual mass, size and color. Two alcoholic fermented jaboticaba fruits were produced, each one with two different formulations, i.e., two treatments (pulp and peel (T1 and T2) corrected with sucrose to 18 ºBrix) and (only the pulp (T3 and T4) corrected with sucrose to 18 ºBrix). The fermentation was monitored in the period of 34 h, through the monitoring of the bioprocess by physical-chemical analysis of total titratable acidity, pH, SST, temperature.
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Über die Autorin bzw. den Autor
Graduado en Agronegocios por la Universidade Federal da Paraíba, CCHSA - UFPB - Bananeiras - PB (2014). Especialista en Ciencias de la Alimentación de la Universidad Federal de Pelotas - UFPel - RS (2018), área de concentración: Tecnología de Frutas y Hortalizas. Maestría y Doctorado en Ingeniería Agrícola de la UFCG - Campina Grande - PB (2020).
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Development and characterization of jabuticaba alcoholic fermentation
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Development and characterization of jabuticaba alcoholic fermentation
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Taschenbuch. Zustand: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The high perishability of jabuticaba (Myrciaria jaboticaba (Vell) Berg) restricts the marketing of fresh fruit to markets further away from the producing centers, and it is necessary to process it to extend its consumption. The production of alcoholic fermented jaboticaba is an alternative for the better use of the surplus of the production of jaboticaba, which can reduce losses, and add value to this fruit. Thus, the objective of the research was to develop and characterize two alcoholic jaboticaba fermented beverages. Mature fruits of jabuticaba from small farmers in the Curimataú region of Paraíba were used, which were characterized in terms of individual mass, size and color. Two alcoholic fermented jaboticaba fruits were produced, each one with two different formulations, i.e., two treatments (pulp and peel (T1 and T2) corrected with sucrose to 18 ºBrix) and (only the pulp (T3 and T4) corrected with sucrose to 18 ºBrix). The fermentation was monitored in the period of 34 h, through the monitoring of the bioprocess by physical-chemical analysis of total titratable acidity, pH, SST, temperature. 104 pp. Englisch. Bestandsnummer des Verkäufers 9786202690508
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Development and characterization of jabuticaba alcoholic fermentation
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Development and characterization of jabuticaba alcoholic fermentation
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Development and characterization of jabuticaba alcoholic fermentation : An alternative for the best use of production
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Taschenbuch. Zustand: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The high perishability of jabuticaba (Myrciaria jaboticaba (Vell) Berg) restricts the marketing of fresh fruit to markets further away from the producing centers, and it is necessary to process it to extend its consumption. The production of alcoholic fermented jaboticaba is an alternative for the better use of the surplus of the production of jaboticaba, which can reduce losses, and add value to this fruit. Thus, the objective of the research was to develop and characterize two alcoholic jaboticaba fermented beverages. Mature fruits of jabuticaba from small farmers in the Curimataú region of Paraíba were used, which were characterized in terms of individual mass, size and color. Two alcoholic fermented jaboticaba fruits were produced, each one with two different formulations, i.e., two treatments (pulp and peel (T1 and T2) corrected with sucrose to 18 ºBrix) and (only the pulp (T3 and T4) corrected with sucrose to 18 ºBrix). The fermentation was monitored in the period of 34 h, through the monitoring of the bioprocess by physical-chemical analysis of total titratable acidity, pH, SST, temperature. Bestandsnummer des Verkäufers 9786202690508
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Development and characterization of jabuticaba alcoholic fermentation
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Development and characterization of jabuticaba alcoholic fermentation
Verlag:
Our Knowledge Publishing Aug 2020, 2020
ISBN 10: 620269050X
ISBN 13: 9786202690508
Neu
Taschenbuch
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Taschenbuch. Zustand: Neu. This item is printed on demand - Print on Demand Titel. Neuware -The high perishability of jabuticaba (Myrciaria jaboticaba (Vell) Berg) restricts the marketing of fresh fruit to markets further away from the producing centers, and it is necessary to process it to extend its consumption. The production of alcoholic fermented jaboticaba is an alternative for the better use of the surplus of the production of jaboticaba, which can reduce losses, and add value to this fruit. Thus, the objective of the research was to develop and characterize two alcoholic jaboticaba fermented beverages. Mature fruits of jabuticaba from small farmers in the Curimataú region of Paraíba were used, which were characterized in terms of individual mass, size and color. Two alcoholic fermented jaboticaba fruits were produced, each one with two different formulations, i.e., two treatments (pulp and peel (T1 and T2) corrected with sucrose to 18 ºBrix) and (only the pulp (T3 and T4) corrected with sucrose to 18 ºBrix). The fermentation was monitored in the period of 34 h, through the monitoring of the bioprocess by physical-chemical analysis of total titratable acidity, pH, SST, temperature.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 104 pp. Englisch. Bestandsnummer des Verkäufers 9786202690508
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Development and characterization of jabuticaba alcoholic fermentation | An alternative for the best use of production
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Taschenbuch. Zustand: Neu. Development and characterization of jabuticaba alcoholic fermentation | An alternative for the best use of production | Yvana Maria Gomes dos Santos (u. a.) | Taschenbuch | Englisch | 2020 | Our Knowledge Publishing | EAN 9786202690508 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu Print on Demand. Bestandsnummer des Verkäufers 120032468
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Development and characterization of jabuticaba alcoholic fermentation: An alternative for the best use of production
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