Optimization and characterization of vinegar produced from rice bran-Reference-Cited by-同舟云学术

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Optimization and characterization of vinegar produced from rice bran

Published:2020-09 Issue:3 Volume:40 Page:608-613
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

PAZUCH Catiussa Maiara¹,KALSCHNE Daneysa Lahis¹^ORCID,SIEPMANN Francieli Begnini¹,MARX Itala Maria Gouveia¹,OLIVEIRA Tatiane Cristina Gonçalves de²,SPINOSA Wilma Aparecida³,CANAN Cristiane¹,COLLA Eliane¹

Affiliation:

1. Universidade Tecnológica Federal do Paraná, Brasil

2. Universidade Estadual de Campinas, Brasil

3. Universidade Estadual de Londrina, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v40n3/0101-2061-cta-fst13919.pdf

Reference33 articles.

1. Composition and protein profile analysis of rice protein ingredients;Amagliani L.;Journal of Food Composition and Analysis,2017

2. Alimentos e bebidas produzidos por fermentação;Aquarone E.,1983

3. Biotecnologia industrial: biotecnologia na produção de alimentos.;Aquarone E.,2001

4. Produção de vinagre de laranja ‘Lima’ em vinagreira artesanal;Araújo L. T.;Scientia Plena,2012

5. Os tipos de vinagres,2019

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Response Surface Methodology as an Approach for Optimization of Vinegar Fermentation Conditions Using Three Different Thermotolerant Acetic Acid Bacteria;Food and Nutrition Sciences;2023

2. Health Promoting Properties of Cereal Vinegars;Foods;2021-02-05

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