Search Results - "Batista, Nádia Nara"

Brazilian cocoa hybrid‐mix fermentation: Impact of microbial dominance as well as chemical and sensorial properties by Martinez, Silvia Juliana, Batista, Nádia Nara, Ramos, Cíntia Lacerda, Dias, Disney Ribeiro, Schwan, Rosane Freitas

“…High‐yield resistant hybrids are used in cocoa fermentation and result in chocolates with different sensorial profiles. This work aimed to characterize the…”
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Microencapsulation by spray drying of coffee epiphytic yeasts Saccharomyces cerevisiae CCMA 0543 and Torulaspora delbrueckii CCMA 0684 by Martins, Pâmela Mynsen Machado, Batista, Nádia Nara, Santos, Líbia Diniz, Dias, Disney Ribeiro, Schwan, Rosane Freitas

“…The objective of this work was to evaluate the microencapsulation feasibility of Saccharomyces cerevisiae CCMA 0543 and Torulaspora delbrueckii CCMA 0684 in…”
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Impact of different fermentation times on the microbiological, chemical, and sensorial profile of coffees processed by self-induced anaerobiosis fermentation by Palumbo, Juliana Maria Campos, Martins, Pâmela Mynsen Machado, Salvio, Luís Gustavo Amaral, Batista, Nádia Nara, Ribeiro, Luciana Silva, Borém, Flávio Meira, Dias, Disney Ribeiro, Schwan, Rosane Freitas

“…Variation in fermentation time may be an essential alternative to provide coffee beverages with different and unique sensory profiles. This work investigated…”
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Antioxidant capacity of cocoa beans and chocolate assessed by FTIR by Batista, Nádia Nara, de Andrade, Dayana Pereira, Ramos, Cíntia Lacerda, Dias, Disney Ribeiro, Schwan, Rosane Freitas

“…The total antioxidant capacity (TAC) and total phenolic compounds (TPC) of cocoa beans and chocolate produced from spontaneous and inoculated fermentations of…”
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Self-induced anaerobiosis coffee fermentation: Impact on microbial communities, chemical composition and sensory quality of coffee by Pereira, Thayanna Scopel, Batista, Nádia Nara, Santos Pimenta, Lúcia Pinheiro, Martinez, Silvia Juliana, Ribeiro, Luciana Silva, Oliveira Naves, José Augusto, Schwan, Rosane Freitas

“…Microbial communities associated with coffee fermentation have been widely investigated. However, few reports about self-induced anaerobiosis fermentation…”
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Influence of fermentation conditions on the sensorial quality of coffee inoculated with yeast by da Mota, Marcela Caroline Batista, Batista, Nádia Nara, Rabelo, Mariane Helena Sances, Ribeiro, Diego Egidio, Borém, Flávio Meira, Schwan, Rosane Freitas

“…[Display omitted] •Environmental conditions affected the dynamical behavior of yeast inoculation.•Yeast inoculation enhanced coffee beverage quality.•Pyrrole…”
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Coinoculation of lactic acid bacteria and yeasts increases the quality of wet fermented Arabica coffee by Cassimiro, Débora Mara de Jesus, Batista, Nádia Nara, Fonseca, Hugo Calixto, Naves, José Augusto Oliveira, Dias, Disney Ribeiro, Schwan, Rosane Freitas

“…Wet coffee fermentation is widely used in coffee-producing regions such as Colombia and Hawaii, but it is not widespread in Brazil. This study aimed to…”
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Coffee growing altitude influences the microbiota, chemical compounds and the quality of fermented coffees by Martins, Pâmela Mynsen Machado, Batista, Nádia Nara, Miguel, Maria Gabriela da Cruz Pedrozo, Simão, João Batista Pavesi, Soares, Jenaina Ribeiro, Schwan, Rosane Freitas

“…[Display omitted] •Dynamic and microbial biodiversity was different at different coffee growing altitude.•Chlorogenic acid and fatty acids increased with…”
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Co-inoculation of yeasts starters: A strategy to improve quality of low altitude Arabica coffee by Bressani, Ana Paula Pereira, Martinez, Silvia Juliana, Batista, Nádia Nara, Simão, João Batista Pavesi, Dias, Disney Ribeiro, Schwan, Rosane Freitas

“…•The combination of non-Saccharomyces was the most indicated in low altitude coffees.•Yeast populations around 106 Log cell/g were correlated with the highest…”
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Microencapsulation of epiphytic coffee yeasts by spray drying using different wall materials: Implementation in coffee medium by Martins, Pâmela Mynsen Machado, Batista, Nádia Nara, Santos, Líbia Diniz, Dias, Disney Ribeiro, Schwan, Rosane Freitas

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Characterization of bioactive, chemical, and sensory compounds from fermented coffees with different yeasts species by Bressani, Ana Paula Pereira, Batista, Nádia Nara, Ferreira, Gabriela, Martinez, Silvia Juliana, Simão, João Batista Pavesi, Dias, Disney Ribeiro, Schwan, Rosane Freitas

“…[Display omitted] •A study with fermentation specialty coffees from the Caparaó region was proposed.•The influence of yeast singly and co-inoculation was…”
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Wet fermentation of Coffea canephora by lactic acid bacteria and yeasts using the self-induced anaerobic fermentation (SIAF) method enhances the coffee quality by Cassimiro, Débora Mara de Jesus, Batista, Nádia Nara, Fonseca, Hugo Calixto, Oliveira Naves, José Augusto, Coelho, Jussara Moreira, Bernardes, Patricia Campos, Dias, Disney Ribeiro, Schwan, Rosane Freitas

“…This work aimed to evaluate the impact of inoculation single and co-cultivation of LAB and yeasts during the wet process of Coffea canephora using the…”
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Impact of microbial self-induced anaerobiosis fermentation (SIAF) on coffee quality by Batista da Mota, Marcela Caroline, Batista, Nádia Nara, Dias, Disney Ribeiro, Schwan, Rosane Freitas

“…The fermentation of natural (NC) and pulped coffee (PC) was performed with a conventional method (platform) and under self-induced anaerobic fermentation…”
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Influence of anaerobic fermentation and yeast inoculation on the viability, chemical composition, and quality of coffee by Jimenez, Emerson Josue Martinez, Martins, Pâmela Mynsen Machado, Vilela, Ana Luiza de Oliveira, Batista, Nádia Nara, Rosa, Sttela Dellyzete Veiga Franco da, Dias, Disney Ribeiro, Schwan, Rosane Freitas

“…Microbial metabolites produced during fermentation migrate into the coffee and can influence the decrease in seed viability and coffee quality. This study…”
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Impact of self-induced anaerobiosis fermentation (SIAF) on chemical and sensorial characteristics of Coffea canephora by Bernardes, Patrícia Campos, Rosário, Denes Kaic Alves do, Oliveira, Eniale de Melo, Jacinto, Brenno Antônio Soares, Batista, Nádia Nara, Bressani, Ana Paula Pereira, Schwan, Rosane Freitas

“…Coffea canephora is responsible for over 40% of global production and holds industrial relevance, especially in the production of soluble coffee. However,…”
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The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolate by Batista, Nádia Nara, Ramos, Cíntia Lacerda, Dias, Disney Ribeiro, Pinheiro, Ana Carla Marques, Schwan, Rosane Freitas

“…Theobroma cacao seeds are the main raw material for chocolate production. During their fermentation, a succession of microorganisms are responsible for the…”
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Fermentation of yam (Dioscorea spp. L.) by indigenous phytase-producing lactic acid bacteria strains by Batista, Nádia Nara, Ramos, Cíntia Lacerda, de Figueiredo Vilela, Leonardo, Dias, Disney Ribeiro, Schwan, Rosane Freitas

“…The use of lactic bacteria in the development of functional foods has increased in recent years. In addition to their probiotic characteristics, they can…”
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Molecular, Chemical, and Sensory Attributes Fingerprinting of Self-Induced Anaerobic Fermented Coffees from Different Altitudes and Processing Methods by Martinez, Silvia Juliana, Batista, Nádia Nara, Bressani, Ana Paula Pereira, Dias, Disney Ribeiro, Schwan, Rosane Freitas

“…Coffee quality is achieved by performing good practices. This study aimed to evaluate coffees from different altitudes fermented with the self-induced…”
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Cinnamon essential oil and cinnamaldehyde in the control of bacterial biofilms formed on stainless steel surfaces by de Oliveira, Maíra Maciel Mattos, Brugnera, Danilo Florisvaldo, do Nascimento, Josianne Arantes, Batista, Nádia Nara, Piccoli, Roberta Hilsdorf

“…The antibacterial effects of Cinnamomum cassia essential oil (EO) and cinnamaldehyde were evaluated against single- and mixed-species cultivation of…”
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Use of microencapsulated starter cultures by spray drying in coffee under self-induced anaerobiosis fermentation (SIAF) by Mynsen Machado Martins, Pâmela, Nara Batista, Nádia, Augusto Oliveira Naves, José, Ribeiro Dias, Disney, Freitas Schwan, Rosane

“…[Display omitted] •Coffees inoculated with dried yeast had higher concentrations of volatile compounds.•The dried yeasts were metabolically active.•The most…”
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