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- Spinosa, Wilma Aparecida; dos Santos Júnior, Vitório; Galvan, Diego; Fiorio, Jhonatan Luiz; Gomez, Raul Jorge Hernan Castro
- Journal of food processing and preservation 2016 v.40 no.6 pp. 1199-1205
- rice syrup, etc ; 1-propanol; Saccharomyces cerevisiae; acetaldehyde; acetone; butanol; byproducts; enzymes; ethanol; ethyl acetate; fermentation; flavor compounds; gas chromatography; glucose; glycerol; methanol; pH; raw materials; rice; rice wines; vinegars; volatile compounds; Show all 22 Subjects
- ... Rice wine was made from broken rice (by‐product of rice processing), which was hydrolyzed by amylolytic enzymes, producing syrup with high content of dextrose equivalent (51.04% DE). The must presented 164 g/L of glucose (15 ºBx) and pH of 2.67 was fermented for 22 h at 25C by Saccharomyces cerevisiae. Fermented alcoholic (rice wine) reached yield value of 74.94% (Y₁), 91.71% (Y₂) and productivity ...
- Periche, Ángela; Castelló, María Luisa; Heredia, Ana; Escriche, Isabel
- Journal of food processing and preservation 2016 v.40 no.4 pp. 724-732
- syrups, etc ; Stevia rebaudiana; active ingredients; adults; antioxidant activity; artificial sweeteners; candy; children; confectionery industry; consumer satisfaction; fructooligosaccharides; functional foods; functional properties; glucose; isomaltulose; markets; nutrition; product development; shelf life; sucrose; sugar substitutes; texture; value added; Show all 23 Subjects
- ... Consumers are increasingly demanding products with natural ingredients and functional properties. The replacement of conventional sugars with recently available sugars or sweeteners could result in the perception of candies as healthier products. Therefore, the objective of this work was to evaluate the influence of isomaltulose, oligofructose and stevia extracts on the physicochemical, mechanical ...