Development and Characterization of Craft Beers Prepared with the Use of Tamarind (Tamarindus indica L.) Pulp
Year: 2025
Type: article
Language: en
Topic: Fermentation and Sensory Analysis
Authors and affiliations:
raw_author_name: Augusto de Souza da Silva
raw_affiliation_strings: PROCTA—Post Graduate Program in Food Science and Technology, Federal University of Sergipe, Av. Marcelo Déda Chagas, s/n, Jardim Rosa Elze, São Cristóvão 49100-000, SE, Brazil
raw_author_name: Hannah Caroline Santos Araujo
raw_affiliation_strings: Laboratory of Flavor and Chromatographic Analysis, Federal University of Sergipe, Av. Marcelo Déda Chagas, s/n, Jardim Rosa Elze, São Cristóvão 49100-000, SE, Brazil
PROCTA—Post Graduate Program in Food Science and Technology, Federal University of Sergipe, Av. Marcelo Déda Chagas, s/n, Jardim Rosa Elze, São Cristóvão 49100-000, SE, Brazil
raw_author_name: Mônica Silva de Jesus
raw_affiliation_strings: Laboratory of Flavor and Chromatographic Analysis, Federal University of Sergipe, Av. Marcelo Déda Chagas, s/n, Jardim Rosa Elze, São Cristóvão 49100-000, SE, Brazil
PROCTA—Post Graduate Program in Food Science and Technology, Federal University of Sergipe, Av. Marcelo Déda Chagas, s/n, Jardim Rosa Elze, São Cristóvão 49100-000, SE, Brazil
raw_author_name: Mario Jirlanio Guilherme Santos
raw_affiliation_strings: Post Graduate Program in Biotechnology, Federal University of Sergipe, Northeast Biotechnology Network (RENORBIO), Av. Marcelo Déda Chagas, s/n, Jardim Rosa Elze, São Cristóvão 49107-230, SE, Brazil
raw_author_name: Fernando José Castilho
raw_affiliation_strings: PROCTA—Post Graduate Program in Food Science and Technology, Federal University of Sergipe, Av. Marcelo Déda Chagas, s/n, Jardim Rosa Elze, São Cristóvão 49100-000, SE, Brazil
raw_author_name: Rafael Donizete Dutra Sandes
raw_affiliation_strings: PROCTA—Post Graduate Program in Food Science and Technology, Federal University of Sergipe, Av. Marcelo Déda Chagas, s/n, Jardim Rosa Elze, São Cristóvão 49100-000, SE, Brazil
Post Graduate Program in Biotechnology, Federal University of Sergipe, Northeast Biotechnology Network (RENORBIO), Av. Marcelo Déda Chagas, s/n, Jardim Rosa Elze, São Cristóvão 49107-230, SE, Brazil
raw_author_name: Daniel Alfonso Spudeit
raw_affiliation_strings: Laboratory of Flavor and Chromatographic Analysis, Federal University of Sergipe, Av. Marcelo Déda Chagas, s/n, Jardim Rosa Elze, São Cristóvão 49100-000, SE, Brazil
raw_author_name: Marcos dos Santos Lima
raw_affiliation_strings: Department of Food Technology, Federal Institute of Educational Science and Technology Sertão Pernambucano, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, Petrolina 56314-520, PE, Brazil
raw_author_name: Maria Terezinha Santos Leite Neta
raw_affiliation_strings: Department of Food Technology, Federal University of Sergipe, Av. Marcelo Déda Chagas, s/n, Jardim Rosa Elze, São Cristóvão 49107-230, SE, Brazil
Laboratory of Flavor and Chromatographic Analysis, Federal University of Sergipe, Av. Marcelo Déda Chagas, s/n, Jardim Rosa Elze, São Cristóvão 49100-000, SE, Brazil
PROCTA—Post Graduate Program in Food Science and Technology, Federal University of Sergipe, Av. Marcelo Déda Chagas, s/n, Jardim Rosa Elze, São Cristóvão 49100-000, SE, Brazil
raw_author_name: Narendra Narain
raw_affiliation_strings: Laboratory of Flavor and Chromatographic Analysis, Federal University of Sergipe, Av. Marcelo Déda Chagas, s/n, Jardim Rosa Elze, São Cristóvão 49100-000, SE, Brazil
PROCTA—Post Graduate Program in Food Science and Technology, Federal University of Sergipe, Av. Marcelo Déda Chagas, s/n, Jardim Rosa Elze, São Cristóvão 49100-000, SE, Brazil