Rice () Bran and Soybean () Meal: Unconventional Supplements in the Mead Production.

Research Background: Due to the lack of nitrogen in honey, fermentation of honey must is limited or delayed, in addition to stimulating the production of unpleasant sensory compounds, such as sulfur derivatives. The use of natural supplements has been investigated as low-cost alternatives mainly to correct the nutritional deficiency of nitrogen in honey must in mead production.

Experimental Approach: Initially, the physicochemical characterization of the rice bran and soybean meal extracts was carried out.

Potential Applicability of Cocoa Pulp ( L) as an Adjunct for Beer Production.

The aim of this study was to evaluate the application of cocoa pulp as an adjunct for malt in beer production. The cocoa pulp was analyzed for humidity, proteins, lipids, sugars, total soluble solids, organic acids, and minerals. A study was carried out to reduce the cocoa pulp viscosity by enzymatic depectinization, making its use viable in beer production.

Cocoa's Residual Honey: Physicochemical Characterization and Potential as a Fermentative Substrate by AWRI726.

This study aims to characterize the physicochemical properties of cocoa's residual honey and evaluate its fermentative capacity as a substrate, using AWRI726 as the starter culture for alcoholic fermentation. The research hypothesis was that cocoa's residual honey can be used for the production of fermented beverages. Cocoa's honey has 14.

Evaluation of Nutritional Supplementation with Palm Oil in High-Gravity Beer Production.

Background: The use of nutritional supplementation of the brewer's wort can be an interesting option to increase cell viability and yeast fermentability.

Objective: This study aims to evaluate the effects of the variables wort concentration and nutritional supplementation with palm oil in the production of beer in high-density wort.

Methods: The process effects were evaluated through the central composite rotational design of type 22 associated with the Response Surface Methodology (RSM).

Cocoa pulp in beer production: Applicability and fermentative process performance.

This work evaluated the effect of cocoa pulp as a malt adjunct on the parameters of fermentation for beer production on a pilot scale. For this purpose, yeast isolated from the spontaneous fermentation of cachaça (SC52), belonging to the strain bank of the State University of Feira de Santana-Ba (Brazil), and a commercial strain of ale yeast (Safale S-04 Belgium) were used. The beer produced was subjected to acceptance and purchase intention tests for sensorial analysis.

Entropy and volume change of dissociation in tobacco mosaic virus probed by high pressure.

Virus dissociation and inactivation by high pressure have been extensively studied in recent decades. Pressure-induced dissociation of viral particles involves a reduction in the Gibbs free energy of dissociation and a negative change in volume. In this work, we investigated the combined effect of high pressure and temperature on the dissociation of tobacco mosaic virus (TMV).

Banana as adjunct in beer production: applicability and performance of fermentative parameters.

Traditionally, the raw materials for beer production are barley, hops, water, and yeast, but most brewers use also different adjuncts. During the alcoholic fermentation, the contribution of aroma compounds from other ingredients to the final beer flavor depends on the wort composition, on the yeast strain, and mainly on the process conditions. In this context, banana can also be a raw material favorable to alcoholic fermentation being rich in carbohydrates and minerals and providing low acidity.

Total soluble solids from banana: evaluation and optimization of extraction parameters.

Banana, an important component in the diet of the global population, is one of the most consumed fruits in the world. This fruit is also very favorable to industry processes (e.g.