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| Oliveira,Patrícia Natielly de; Alcarde,André Ricardo; Bortoletto,Aline Marques; Abud,Ana Karla de Souza; Oliveira Júnior,Antonio Martins de. |
| ABSTRACT The large scale of mango production allows for the application of immediate technologies to minimize post-harvest losses and add even more value to the fruit chain. As a consequence of feasible applications, the production of alcoholic beverages through fermentation and distillation has been elaborated, resulting in a supply of products with different characteristics. This study aimed to monitor the development of a distilled mango beverage and its profile for consumption. The mangoes were selected, pulped and subjected to physicochemical characterization and, subsequently, to fermentation and distillation processes where the kinetics were monitored, and the beverage obtained was compared to similar products found in the literature. During column... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Mangifera indica; Distillation; Spirit; Chemical composition. |
| Ano: 2022 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162022000100902 |
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| Bortoletto,Aline Marques; Silvello,Giovanni Casagrande; Alcarde,André Ricardo. |
| ABSTRACT: Cachaça poses many quality (appearance, taste, consumer acceptability) and safety hazards (chemical, metal, and microbiological contaminations during the process). In this work, an effort is made for the quality and safety analysis of cachaça, by describing and outlining the potential hazards in every step of the process. This study revealed that the critical control points (CCPs) involved in Good Manufacturing Practices (GMP) to prevent cachaça safety hazards are the stages of sugarcane growing, sugarcane harvesting, fermentation, distillation, and aging process. The most significant factors for both CCPs and critical points (CPs) that should be controlled are determined. The implementation of the Hazard Analysis and Critical Control Point... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Quality; Microbiological hazards; Chemical hazards; Sugar cane spirit. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162018000500432 |
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