Search Results - "van Mullem, Joshua"

The chemistry and sensory characteristics of new herbal tea‐based kombuchas by Zhang, Jing, Van Mullem, Joshua, Dias, Disney Ribeiro, Schwan, Rosane Freitas

“…Kombucha is a black tea‐based, non‐alcoholic beverage fermented by yeast and bacteria are known for its refreshing scent and taste and presents biological…”
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Using wild yeasts to modulate the aroma profile of low-alcoholic meads by Van Mullem, Joshua Johannes, Zhang, Jing, Dias, Disney Ribeiro, Schwan, Rosane Freitas

“…In recent years, ample research has focused on applying wild (especially non- Saccharomyces ) yeasts in producing alcoholic beverages. Common characteristics…”
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Microbiological and chemical-sensory characteristics of three coffee varieties processed by wet fermentation by Ribeiro, Luciana Silva, Evangelista, Suzana Reis, da Cruz Pedrozo Miguel, Maria Gabriela, van Mullem, Joshua, Silva, Cristina Ferreira, Schwan, Rosane Freitas

“…This work evaluated the bacterial diversity during coffee wet fermentation of the three coffee varieties—Mundo Novo (MN), Ouro Amarelo (OA), and Catuaí…”
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Behavior of yeast inoculated during semi-dry coffee fermentation and the effect on chemical and sensorial properties of the final beverage by Ribeiro, Luciana Silva, Miguel, Maria Gabriela da Cruz Pedrozo, Evangelista, Suzana Reis, Martins, Pamela Mynsen Machado, van Mullem, Joshua, Belizario, Maisa Honorio, Schwan, Rosane Freitas

“…Pulped Mundo Novo and Ouro Amarelo coffee beans were inoculated with Saccharomyces cerevisiae (CCMA 0200 and CCMA 0543) during semi-dry coffee fermentation and…”
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Chemical and sensory characterization of coffee from Coffea arabica cv. Mundo Novo and cv. Catuai Vermelho obtained by four different post‐harvest processing methods by Mullem, Joshua Johannes, Sousa Bueno Filho, Júlio Sílvio, Dias, Disney Ribeiro, Schwan, Rosane Freitas

“…BACKGROUND After the harvest, green coffee beans are dried on the farm using several methods: the wet process, natural process, pulped natural process, or…”
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Chemical and sensory characterization of coffee from Coffea arabica var. Mundo Novo and Catuai Vermelho obtained by four different post-harvest processing methods by Van Mullem, Joshua Johannes, Bueno Filho, Júlio Sílvio de Sousa, Ribeiro Dias, Disney, Schwan, Rosane Freitas

“…After the harvest, green coffee beans are dried on the farm using several methods: the wet process, natural process, pulped natural process, or mechanical…”
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Development of cheese wrapped in barks of reforestation trees by Correa, Frederico Teixeira, van Mullem, Joshua Johannes, Correa, Patrícia Teixeira, de Abreu, Luiz Ronaldo, Carneiro, João de Deus Souza, Pinto, Sandra Maria

“…This study aimed at evaluating the effect of ripening of cheeses in contact with bands of reforestation tree barks, similar to the ripening process of the…”
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