Influence of fermentation conditions on the sensorial quality of coffee inoculated with yeast-Reference-Cited by-同舟云学术

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Influence of fermentation conditions on the sensorial quality of coffee inoculated with yeast

Published:2020-10 Issue: Volume:136 Page:109482
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

da Mota Marcela Caroline Batista,Batista Nádia Nara,Rabelo Mariane Helena Sances,Ribeiro Diego Egidio,Borém Flávio Meira,Schwan Rosane Freitas

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação de Amparo à Pesquisa do Estado de Minas Gerais

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

1. Involvement of pectolytic microorganisms in coffee fermentation;Avallone;International Journal of Food Science and Technology,2002

2. Dynamic behavior of Saccharomyces cerevisiae, Pichia kluyveri and Hanseniaspora uvarum during spontaneous and inoculated cocoa fermentations and their effect on sensory characteristics of chocolate;Batista;LWT - Food Science and Technology,2015

3. Climatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality;Bertrand;Food Chemistry,2012

4. Smallholder farmers in the speciality coffee industry: Opportunities, constraints and the businesses that are making it possible;Borrella;IDS Bulletin,2015

5. Methods of coffee fermentation and drying;Brando,2014

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1. The potential of dried Ginkgo Biloba leaves as a novel ingredient in fermented beverages of enhanced flavour and antioxidant properties;Food Chemistry;2024-12

2. Study on Optimal Production Conditions of Fibrinolytic Kinase Derived from the Nereid Worm, Perinereis aibuhitensis Grub;Fermentation;2024-09-09

3. Challenges in coffee fermentation technologies: bibliometric analysis and critical review;Journal of Food Science and Technology;2024-09-02

4. 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

5. SENSORY PROFILE OF BEVERAGES PRODUCED FROM FERMENTED COFFEE UNDER DIFFERENT TIME AND TEMPERATURE CONDITIONS;International Journal of Gastronomy and Food Science;2024-09

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