Influence of fast and slow distillation on ethyl carbamate content and on coefficient of non-alcohol components in Brazilian sugarcane spirits-Reference-Cited by-同舟云学术

Influence of fast and slow distillation on ethyl carbamate content and on coefficient of non-alcohol components in Brazilian sugarcane spirits

Published:2012-11 Issue:3 Volume:118 Page:305-308
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

de Almeida Lima Urgel¹,Teixeira Cyro Gonçalves²,Bertozzi José Carlos³,Serafim Felipe Augusto Thobias⁴,Alcarde André Ricardo¹

Affiliation:

1. Escola Superior de Agricultura Luiz de Queiroz; University of São Paulo; São Paulo; Brazil

2. Instituto de Tecnologia de Alimentos; Campinas, SP; Brazil

3. Destilaria Bertozzi; Poços de Caldas, MG; Brazil

4. Instituto de Química de São Carlos; University of São Paulo; São Paulo; Brazil

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.42/fullpdf

Reference16 articles.

1. Instrução normativa n. 13, 29 de junho de 2005. Regulamento técnico para fixação dos padrões de identidade e qualidade para a aguardente de cana e para a cachaça;Brasil;Diário Oficial da União, Brasília, DF,2005

2. Carbamato de etila em bebidas alcoólicas (cachaça, tiquira, uísque e grapa);Andrade-Sobrinho;Quim. Nova,2002

3. Teores de carbamato de etila em aguardentes de cana e mandioca. Parte II;Andrade-Sobrinho;Quim. Nova,2009

4. Ocorrência de carbamato de etila em cachaças comerciais da região da zona da mata mineira - MG;Baffa Júnior;Alim. Nutr.,2007

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