Distilled Beverage
Mostrando 1-8 de 8 artigos, teses e dissertações.
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1. Surface properties of multilayered, acrylic resin artificial teeth after immersion in staining beverages
AbstractObjective To evaluate the effect of staining beverages (coffee, orange juice, and red wine) on the Vickers hardness and surface roughness of the base (BL) and enamel (EL) layers of improved artificial teeth (Vivodent and Trilux).Material and Methods Specimens (n=8) were stored in distilled water at 37°C for 24 h and then submitted to the tests. Afte
J. Appl. Oral Sci.. Publicado em: 2015-08
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2. Green and brown propolis: efficient natural biocides for the control of bacterial contamination of alcoholic fermentation of distilled beverage
This study aimed to evaluate the efficiency of natural biocides, brown and green propolis, for the control of bacterial contamination in the production of sugarcane spirit. The treatments consisted of brown and green propolis extracts, ampicillin, and a control and were assessed at the beginning and end of harvest season in ten fermentation cycles. In the mi
Food Sci. Technol. Publicado em: 2014-12
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3. Micro-sized erosions in a nanofilled composite after repeated acidic beverage exposures: consequences of clusters dislodgments
Objective: To evaluate the hardness (KHN), color stability (DE), and superficial micromorphology of two categories of composites after immersion in either distilled water or grape juice for up to 45 days. MATERIAL AND METHODS: Cylindrical specimens (6 mm diameter x 2 mm thick) were obtained according to the factors: composite [Opallis (FGM) and Filtek Z35
J. Appl. Oral Sci.. Publicado em: 04/07/2014
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4. Physico-chemical and sensorial evaluation of sugarcane spirits produced using distillation residue
The objective of the present study was to analyze the use of vinasse from cachaça as an ingredient of the fermentation medium for the spirit production. The fermentations were conducted out in three successive batches using a Saccharomyces cerevisiae isolate. In the first batch, the sugarcane broth was only diluted with distilled water. In the second and th
Braz. arch. biol. technol.. Publicado em: 2013-02
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5. Descriptive sensory evaluation of sugar cane spirits – preliminary protocol for the quality evaluation / Análise sensorial descritiva de cachaça: proposta de um protocolo preliminar para avaliação da qualidade da bebida
A cachaça é uma bebida tradicional brasileira e que, nos últimos anos, ganhou grande importância e valor tanto no mercado interno quanto no externo. Juntamente com a valorização do produto, cresceu a exigência por padronização e qualidade, e, consequentemente, levando à necessidade de metodologias para a caracterização sensorial da cachaça que p
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 26/02/2010
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6. Action of ultraviolet radiation on the reduction of microbiota from cachaça-producing sugarcane / Ação da radiação ultravioleta na redução da microbiota do caldo de cana para produção de cachaça
The fermentation process for the production of cachaça (the most popular alcoholic distilled beverage) in Brazil is influenced by the quality of the raw material. Thus any raw material containing a high microbial load results in an ineffective fermentation, which is reflected on the final quality of the cachaça. This study evaluated the action of ultraviol
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 05/02/2010
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7. ÃLCOOIS, ÃSTERES E ALDEÃDOS PRODUZIDOS POR DIFERENTES ISOLADOS DE Saccharomyces cerevisiae. / ALCOHOLS, ESTERS AND ALDEHYDES PRODUCED BY DIFFERENT Saccharomyces cerevisiae ISOLATES.
In Brazil, there are few studies on the quality of sugar cane aguardente, but due the demands of the external market, product quality become an important aspect of the production chain. Generally, all stages of the distilled beverage preparation can influence flavor development. The objective of this study was to evaluate by GC the production of some seconda
Publicado em: 2006
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8. Alcoholic beverages produced by alcoholic fermentation but not by distillation are powerful stimulants of gastric acid secretion in humans.
BACKGROUND: The effect of commonly ingested alcoholic beverages on gastric acid output and release of gastrin in humans is unknown. AIM AND METHODS: In 16 healthy humans the effect of some commonly ingested alcoholic beverages produced by fermentation plus distillation (for example, whisky, cognac, calvados, armagnac, and rum) or by alcoholic fermentation (b