Hevelynn Franco Martins | SLACA 2019 | Galoá Proceedings

Graduate Program in Biotechnology (PPGBiotec), State University of Feira de Santana (UEFS)

Hevelynn Franco Martins

Also published on: SLACA 2021

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DARK AND LIGHT HONEYS: WHICH IS BETTER FOR MEAD FERMENTATION?
Geiza Suzart Araújo da Paixão ¹
KAYQUE SAMPAIO ¹
Tamires Bastos de Almeida ¹
Hevelynn Franco Martins ¹
Paulino Pereira Oliveira ²
Silvia Maria Almeida de Souza ³
Ernesto Acosta Martinez ³
¹ Graduate Program in Biotechnology, State University of Feira de Santana, BA
² Department of Biological Science, State University of Feira de Santana, BA
³ Department of Technology, State University of Feira de Santana, BA
vol. 4, 2019 -
116815

6. Biochemistry and Biotechnology - food science (BB)

Pôster
EFFECT OF pH AND ETHANOL CONTENT ON COLOR AND TURBIDITY PARAMETERS DURING FERMENTATION OF HONEY WORTS SUPPLEMENTED WITH SOURSOP (Annona muricata L.) AND COWPEA EXTRACT (Vigna unguiculata L. Walp), BY COMMERCIAL STRAIN OF Saccharomyces bayannus
KAYQUE SAMPAIO ¹
Geiza Suzart Araújo da Paixão ¹
Mashely Pickman Gutierrez ¹
Hevelynn Franco Martins ¹
Silvia Maria Almeida de Souza ¹
Ernesto Acosta Martinez ¹
¹ Universidade Estadual de Feira de Santana
vol. 4, 2019 -
117248

6. Biochemistry and Biotechnology - food science (BB)

Pôster
KINETICS OF ARTIFICIAL AND NATURAL DRYING OF THE YELLOW PASSION FRUIT PEEL (Passiflora edulis f. flavicarpa)
Hevelynn Franco Martins ¹
Suellen Carvalho ²
KAYQUE SAMPAIO ¹
Geiza Suzart Araújo da Paixão ¹
Silvia Maria Almeida de Souza ²
José Ailton Conceição Bispo ²
Ernesto Acosta Martinez ²
¹ Graduate Program in Biotechnology (PPGBiotec), State University of Feira de Santana (UEFS)
² Department of Technology (DTEC), State University of Feira de Santana (UEFS)
vol. 4, 2019 -
116358

5. Process Engeineering and Emerging Technologies (ET)

Pôster

Co-authors (9)

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