Inoculation of yeast and bacterium in wet-processed Coffea canephora-Reference-Cited by-同舟云学术

Inoculation of yeast and bacterium in wet-processed Coffea canephora

Published:2023-01 Issue: Volume:400 Page:134107
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Gonçalves Bravim Danielle,Mota de Oliveira Taynara,Kaic Alves do Rosário Denes,Nara Batista Nádia,Freitas Schwan Rosane,Moreira Coelho Jussara,Campos Bernardes Patricia

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação de Amparo à Pesquisa e Inovação do Espírito Santo

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Co-inoculation of yeasts starters: A strategy to improve quality of low altitude Arabica coffee;Bressani;Food Chemistry,2021

2. Characteristics of fermented coffee inoculated with yeast starter cultures using different inoculation methods;Bressani;LWT - Food Science and Technology,2018

3. Organic acids produced during fermentation and sensory perception in specialty coffee using yeast starter culture;Bressani;Food Research International,2020

4. Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS;Caporaso;Food Research International,2018

5. Conab. (2022). Boletim da Safra de Café. Companhia Nacional de Abastecimento. https://www.conab.gov.br/info-agro/safras/cafe. Acessed February 12, 2022.

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1. How yeast has transformed the coffee market by creating new flavors and aromas through modern post-harvest fermentation systems;Trends in Food Science & Technology;2024-09

2. Microbial ecology and fermentation of Coffea canephora;Frontiers in Food Science and Technology;2024-04-05

3. Functioning of Saccharomyces cerevisiae in honey coffee (Coffea canephora) and their effect on metabolites, volatiles and flavor profiles;Food Research International;2024-03

4. Effect of self-induced anaerobiosis fermentation (SIAF) in the volatile compounds and sensory quality of coffee;European Food Research and Technology;2023-11-05

5. Aromatic Yeasts: Interactions and Implications in Coffee Fermentation Aroma Profiles;Journal of Agricultural and Food Chemistry;2023-06-13