Breweries
Mostrando 1-12 de 12 artigos, teses e dissertações.
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1. Risk Management in Born Globals: the Case of Brazilian Craft Breweries
RESUMO Este trabalho analisa como ocorre o gerenciamento de riscos no processo de internacionalização das born globals brasileiras. Para isso, adotamos a pesquisa de abordagem qualitativa, usando uma estratégia de estudo de caso múltiplo, e selecionamos sete cervejarias artesanais com relevância e proeminência nacional. Os resultados destacam como os r
BBR, Braz. Bus. Rev.. Publicado em: 19/08/2019
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2. High Uranium Concentrations in the Groundwater of the Rio de Janeiro State, Brazil, Mountainous Region
Unexpectedly high uranium concentrations, up to 930 µg L-1, approximately thirty times higher than the World Health Organization (WHO) guidance level, were observed in groundwater samples from the mountainous region near Rio de Janeiro City, the so-called “Região Serrana”, approximately 60 km from the city. This region is characterized by a large numbe
J. Braz. Chem. Soc.. Publicado em: 2019-02
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3. Formação e desenvolvimento das redes de cervejarias artesanais no Vale do Itajaí
The objective of this study is to demonstrate how the artisanal breweries were formed and developed in Vale do Itajaí, by having the city of Blumenau, more specifically, Oktoberfest as their boosters. It is known that the city of Blumenau has already had initiatives in the field and breweries with technology brought by German immigrants, which might have be
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 27/01/2011
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4. Estudo computacional da etapa fermentativa da produção de cerveja e proposta de uma estratégia de controle para o processo. / Selection of models and proposal of a control strategy for the fermentative stage of the beer production. 2010
Beer is the oldest alcoholic beverage in the world, and its processing has been evolving along the time. Nowadays, beer trading occupies an important position in the economic market since it is the most consumed beverage in Brazil and around the world. Due to this economic significance, the search for more efficient processes that are able to keep the sensor
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 05/03/2010
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5. Contribuição dos créditos de carbono na viabilidade de projetos de eficiência energética térmica e de troca de combustíveis em cervejarias / Contribution of carbon credits to the viability of energy efficiency and fuel switch projects in breweries
Atualmente é de complexa equalização o problema advindo da elevação da demanda energética e das ações antrópicas que corroboram para o aquecimento global e, neste sentido, apesar de o Brasil ser abundante em hidroeletricidade, há ainda um grande espaço para o uso de outras fontes renováveis de energia, como a biomassa residual. Na indústria, pro
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 25/02/2010
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6. Otimização da produção de xilanase por levedura silvestre / Optimization of xylanase production from wild yeast
The interest in the study of systems of xylanases has been stimulated by its usefulness in a variety of biotechnological processes. These enzymes could be applied to bakery, improving texture, volume and mass of the shelf life of products, wineries and breweries, supporting the step of filtration and clarification; also it could be added in poultry and pigs
Publicado em: 2010
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7. Aplicação de lipases no tratamento de águas residuárias com elevados teores de lipídeos
The process of anaerobic digestion has been greatly developed during the last decades for the treatment of wastewater from food industries as for example, wastewaters from sugar and starch manufacturing and from breweries. However, for wastewaters which contain high amounts of fats and proteins, such as those from slaughterhouses and dairies, anaerobic diges
Química Nova. Publicado em: 2005-03
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8. Mycotoxins in nationals foods and beverages produced and commercialized in severals Brazilian regions. / Micotoxinas em alimentos e bebidas nacionais produzidos e comercializados em diferentes regiões do Brasil.
Mycotoxins are secondary fungi metabolites with toxic effects for humans and animals. They are of great importance for the public health and the economy of a country. In Brazil, mycotoxins have been the object of research mainly in the center south region and more recently in the southern region of the country. There is a lack of information about foods cons
Publicado em: 2004
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9. Enzymatic hydrolysis of cassava and puba for maltose syrup production. / Hidrólise enzimática de mandioca e puba para a obtenção de xarope de maltose.
Nowadays the consumption of maltose syrups is increasing due to its utilization in breweries where it replaces starch adjuncts. Traditionally maltose syrup has been produced from cornstarch or pellets using acid and/or enzymatic hydrolysis. The objective of this work was to evaluate the possibility of obtaining maltose from starch sources other than maize, s
Publicado em: 2003
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10. Procedures involving lipid media for detection of bacterial contamination in breweries.
The liquid equivalent of universal beer agar, designated universal beer liquid medium, and its beer-free equivalent, universal liquid medium (UL), were equally effective in demonstrating bacterial contamination in 120 of 200 samples from different stages of commercial brewing process. Growth of the contaminants after 3 days was consistently more luxuriant in
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11. Procedures Involving Liquid Media for Detection of Bacterial Contamination in Breweries
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12. Fate of Ochratoxin A and Citrinin During Malting and Brewing Experiments
The fate of ochratoxin A and citrinin during malting and brewing processes was studied by the use of naturally contaminated lots of barley, as well as by the addition of crystalline toxins to the mash. Complete degradation was observed for ochratoxin A from moderately contaminated barley lots and for citrinin added to mash. The use of highly contaminated bar