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	Provedor de dados Ciênc. Tecnol. Aliment. (2) PFB - Pesquisa Florestal Brasileira (1) Autor CARVALHO,Giovani Brandão Mafra de (2) CASTILHOS,Maurício Bonatto Machado de (2) DEL BIANCHI,Vanildo Luiz (2) QUELHAS,João Olavo Figueiredo (2) SCHUINA,Guilherme Lorencini (2) Lavoranti, Osmir José (1) Medrado, Moacir José Sales (1) Rakocevic, Miroslava (1) Valduga, Alice Teresa (1) Mais... Palavra-chave Bitterness (3) Bitter plants (2) Brewing (2) Condutância estomática (1) Fotossíntese (1) Macro-elementos (1) Macronutrients (1) Micro-elementos (1) Photosynthesis (1) Productivity (1) Produtividade. (1) Stomatal conductance (1) Trace elements Amargo (1) Mais... Tipo do documento Info:eu-repo/semantics/article (3) Ano 2020 (1) 2019 (1) 2010 (1) País Brazil (3) Idioma Inglês (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última Alternative production of craft lager beers using artichoke (Cynara scolymus L.) as a hops substitute Ciênc. Tecnol. Aliment. SCHUINA,Guilherme Lorencini; QUELHAS,João Olavo Figueiredo; CASTILHOS,Maurício Bonatto Machado de; CARVALHO,Giovani Brandão Mafra de; DEL BIANCHI,Vanildo Luiz. Abstract Beer is a fermented beverage made from barley malt and hops under the action of a suitable yeast. The main function of hops in the brewing process is to provide bitterness, characteristic flavours and aromas to the beverage. However, hops only began to be added to the formulation of this beverage starting in the ninth century. Therefore, the use of other bitter plants as a substitute for hops may be a viable alternative. This study aimed at evaluating the use of artichoke as a total substitute for hops in American lager craft beer production. The substitution of hops with up to 2 g⋅L-1 artichoke resulted in a beer with a quality similar to that of the American lager beer traditionally found in the market. So, artichoke was confirmed to be a viable... Tipo: Info:eu-repo/semantics/article Palavras-chave: Bitterness; Brewing; Bitter plants. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005000320 Alternative production of craft lager beers using artichoke (Cynara scolymus L.) as a hops substitute Ciênc. Tecnol. Aliment. SCHUINA,Guilherme Lorencini; QUELHAS,João Olavo Figueiredo; CASTILHOS,Maurício Bonatto Machado de; CARVALHO,Giovani Brandão Mafra de; DEL BIANCHI,Vanildo Luiz. Abstract Beer is a fermented beverage made from barley malt and hops under the action of a suitable yeast. The main function of hops in the brewing process is to provide bitterness, characteristic flavours and aromas to the beverage. However, hops only began to be added to the formulation of this beverage starting in the ninth century. Therefore, the use of other bitter plants as a substitute for hops may be a viable alternative. This study aimed at evaluating the use of artichoke as a total substitute for hops in American lager craft beer production. The substitution of hops with up to 2 g⋅L-1 artichoke resulted in a beer with a quality similar to that of the American lager beer traditionally found in the market. So, artichoke was confirmed to be a viable... Tipo: Info:eu-repo/semantics/article Palavras-chave: Bitterness; Brewing; Bitter plants. Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100157 Quality of yerba-mate leaves originating from male and female plants PFB - Pesquisa Florestal Brasileira Rakocevic, Miroslava; Medrado, Moacir José Sales; Lavoranti, Osmir José; Valduga, Alice Teresa. The aim of this study was to assess the taste of beverage prepared from yerba-mate (Ilex paraguariensis) leaves, originated from male and female plants, by taking into account leaf gas exchange and the content of macro-and-trace-elements. Ecophysiological, chemical and sensorial properties were evaluated in one of the sprouting phases and in two fruit ripening phases. Male and female plants did not differ in fresh and dry matter production per plant, nor in the content of micro- and trace elements. However, female plants showed higher leaf net photosynthesis (A) and stomatal conductance (gs) than male plants. The beverage prepared with male plant leaves was less bitter than that prepared with female plant leaves, especially when leaves from the branch tips... Tipo: Info:eu-repo/semantics/article Palavras-chave: Macronutrients; Photosynthesis; Productivity; Stomatal conductance; Bitterness; Trace elements Amargo; Condutância estomática; Fotossíntese; Macro-elementos; Micro-elementos; Produtividade.. Ano: 2010 URL: http://pfb.cnpf.embrapa.br/pfb/index.php/pfb/article/view/131 Registros recuperados: 3 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco