Search Results - "Coutrim, M.X."

Effect of cooking method on the formation of 7-ketocholesterol in Atlantic hake (Merluccius hubbsi) and smooth weakfish (Cynoscion leiarchus) fillets by Freitas, M.T., Amaral, C.A.A., Coutrim, M.X., Afonso, R.J.C.F., Junqueira, R.G.

“…The levels of cholesterol and 7-ketocholesterol were measured in raw Atlantic hake (Merluccius hubbsi) and smooth weakfish (Cynoscion leiarchus) fillets and in…”
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Quality improvement and geographical indication of cachaça (Brazilian spirit) by using locally selected yeast strains by Barbosa, E.A., Souza, M.T., Diniz, R.H.S., Godoy‐Santos, F., Faria‐Oliveira, F., Correa, L.F.M., Alvarez, F., Coutrim, M.X., Afonso, R.J.C.F., Castro, I.M., Brandão, R.L.

“…Aims In order to improve the quality and to create a biological basis for obtainment of the protected denomination of origin (PDO), indigenous yeast were…”
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Isolation of Saccharomyces cerevisiae strains producing higher levels of flavoring compounds for production of “cachaça” the Brazilian sugarcane spirit by Vicente, M. de A, Fietto, L.G, Castro, I. de M, Santos, A.N.G. dos, Coutrim, M.X, Brandao, R.L

“…In Brazil, spontaneous fermentation and open vessels are still used to produce cachaça (the Brazilian sugarcane spirit) and this fermentation is characterized…”
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