Alessandro Barghini
Biographic Data
| ID | 251674 |
|---|---|
| NAME | Alessandro Barghini |
| GIVEN NAMES | Alessandro |
| FAMILY NAME | Barghini |
| SIGNATURE | BARGHINI A |
| AFFILIATIONS | Universidade de São Paulo |
| ORCID | 0000-0002-9108-5374 |
| VERIFIED | Yes |
| TOTAL WORKS | 3 |
| TOTAL CITATIONS | 8 |
| AUTHOR COUNT | 3 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2018 |
| LATEST PUBLICATION YEAR | 2022 |
| H-INDEX | 2 |
New data on amylolytic fermentation in the Amazon
In a previous article (Barghini, 2020), it was shown that the amylolytic fermentation of carbohydrates to produce alcoholic beverages was widespread from Guianas to the upper Amazon, in Venezuela and Colombia, and reached the Misquitos, Central America. However, of the 43 reports studied, only one referred to the right side of the Amazon River, and only a single biochemical analysis of the resulting products was found. In this article, the analys…
Ethnohistoric review of amylolytic fermentation in Amazonia
In South America’s lowlands, it was believed that fermentation processes for amylaceous substances were performed only with the inoculation of salivary amylase in the mash. In 2004, Henkel identified a unique fermentation process that was not previously known in the Americas: fermentation performed with the inoculation of an amylolytic mold, Rhizopus sp. Amylolytic fermentation is an important way to transform and enrich carbohydrates and is wide…
Cauim: Entre Comida E Ebriedade
Tradicionalmente, as bebidas fermentadas da América do Sul são classificadas entre os narcóticos e os intoxicantes. Revisando os textos dos primeiros cronistas e recentes estudos antropológicos, é possível mostrar que as bebidas fermentadas eram fundamentalmente alimentos líquidos, ricos em elementos minerais, em pré-bióticos e pró-bióticos, contendo forte proteção contra doenças intestinais. O componente 'etílico', apesar de importante pelas sua…
Ethnohistoric review of amylolytic fermentation in Amazonia
In South America’s lowlands, it was believed that fermentation processes for amylaceous substances were performed only with the inoculation of salivary amylase in the mash. In 2004, Henkel identified a unique fermentation process that was not previously known in the Americas: fermentation performed with the inoculation of an amylolytic mold, Rhizopus sp. Amylolytic fermentation is an important way to transform and enrich carbohydrates and is wide…
Cauim: Entre Comida E Ebriedade
Tradicionalmente, as bebidas fermentadas da América do Sul são classificadas entre os narcóticos e os intoxicantes. Revisando os textos dos primeiros cronistas e recentes estudos antropológicos, é possível mostrar que as bebidas fermentadas eram fundamentalmente alimentos líquidos, ricos em elementos minerais, em pré-bióticos e pró-bióticos, contendo forte proteção contra doenças intestinais. O componente 'etílico', apesar de importante pelas sua…
New data on amylolytic fermentation in the Amazon
In a previous article (Barghini, 2020), it was shown that the amylolytic fermentation of carbohydrates to produce alcoholic beverages was widespread from Guianas to the upper Amazon, in Venezuela and Colombia, and reached the Misquitos, Central America. However, of the 43 reports studied, only one referred to the right side of the Amazon River, and only a single biochemical analysis of the resulting products was found. In this article, the analys…
Cauim: Entre Comida E Ebriedade
Tradicionalmente, as bebidas fermentadas da América do Sul são classificadas entre os narcóticos e os intoxicantes. Revisando os textos dos primeiros cronistas e recentes estudos antropológicos, é possível mostrar que as bebidas fermentadas eram fundamentalmente alimentos líquidos, ricos em elementos minerais, em pré-bióticos e pró-bióticos, contendo forte proteção contra doenças intestinais. O componente 'etílico', apesar de importante pelas sua…
Ethnohistoric review of amylolytic fermentation in Amazonia
In South America’s lowlands, it was believed that fermentation processes for amylaceous substances were performed only with the inoculation of salivary amylase in the mash. In 2004, Henkel identified a unique fermentation process that was not previously known in the Americas: fermentation performed with the inoculation of an amylolytic mold, Rhizopus sp. Amylolytic fermentation is an important way to transform and enrich carbohydrates and is wide…
New data on amylolytic fermentation in the Amazon
In a previous article (Barghini, 2020), it was shown that the amylolytic fermentation of carbohydrates to produce alcoholic beverages was widespread from Guianas to the upper Amazon, in Venezuela and Colombia, and reached the Misquitos, Central America. However, of the 43 reports studied, only one referred to the right side of the Amazon River, and only a single biochemical analysis of the resulting products was found. In this article, the analys…
Amazon basin (2 works) · Amazon rainforest (2 works) · Biology (2 works) · Cassava research and cyanide (2 works) · Ecology (2 works) · Fermentation (2 works) · Food Science (2 works) · Geography (2 works) · Amazonian Archaeology and Ethnohistory (1 works) · Bacteria (1 works)