Search Results - "Magalhães Júnior, Antonio I."

A Review of Selection Criteria for Starter Culture Development in the Food Fermentation Industry by Vinicius De Melo Pereira, Gilberto, De Carvalho Neto, Dão P., Junqueira, Ana C. De O., Karp, Susan G., Letti, Luiz A. J., Magalhães Júnior, Antonio I., Soccol, Carlos R.

“…Starter cultures are defined as selected microbial preparations used to increase the efficiency of fermentation processes. In the food industry, numerous…”
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Exploring the impacts of postharvest processing on the aroma formation of coffee beans – A review by de Melo Pereira, Gilberto V., de Carvalho Neto, Dão P., Magalhães Júnior, Antonio I., Vásquez, Zulma S., Medeiros, Adriane B.P., Vandenberghe, Luciana P.S., Soccol, Carlos R.

“…•Volatile aroma compounds through coffee postharvest processing are reviewed.•Chemical changes occurring during postharvest processing are addressed.•A few…”
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Alternative methods for gibberellic acid production, recovery and formulation: A case study for product cost reduction by Camara, Marcela C., Vandenberghe, Luciana P.S., Sextos, Gabrielle C., Tanobe, Valcineide O.A., Magalhães Junior, Antonio I., Soccol, Carlos R.

“…[Display omitted] •A sustainable and cheap process was defined for GA3 production in bioreactors.•Citric pulp and soybean hulls were studied as new substrates…”
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