{"id":1166,"date":"2024-06-03T13:09:00","date_gmt":"2024-06-03T16:09:00","guid":{"rendered":"https:\/\/www.ufpb.br\/inova\/?post_type=patente&#038;p=1166"},"modified":"2026-01-12T13:16:57","modified_gmt":"2026-01-12T16:16:57","slug":"processo-de-elaboracao-de-bebida-a-base-de-cha-verde-diferentes-tipos-de-agentes-adocantes-e-saborizada-com-manga-e-gengibre","status":"publish","type":"patente","link":"https:\/\/www.ufpb.br\/inova\/patente\/processo-de-elaboracao-de-bebida-a-base-de-cha-verde-diferentes-tipos-de-agentes-adocantes-e-saborizada-com-manga-e-gengibre\/","title":{"rendered":"Processo de elabora\u00e7\u00e3o de bebida a base de ch\u00e1 verde, diferentes tipos de agentes ado\u00e7antes e saborizada com manga e gengibre"},"content":{"rendered":"\n<p class=\"has-text-align-left wp-block-paragraph\">A presente inven\u00e7\u00e3o trata de um processo de desenvolvimento de ch\u00e1 fermentado, do tipo Kombucha, caracterizado por utilizar cultura simbi\u00f3tica de bact\u00e9rias e leveduras (SCOBY) para promover a fermenta\u00e7\u00e3o alco\u00f3lica, l\u00e1tica e ac\u00e9tica do ch\u00e1 verde (Camellia sinensis) ado\u00e7ado com diferentes tipos de a\u00e7\u00facares (mel de algaroba, mel de oiticica e sacarose) e saborizado com manga palmer (Mangifera indica) e gengibre (Zingiber officinale). A kombucha de manga com gengibre tem aplicabilidade na ind\u00fastria de bebidas funcionais, pois os processos fermentativos possibilitam a obten\u00e7\u00e3o de uma bebida fermentada funcional com a\u00e7\u00e3o antioxidante e antimicrobiana, al\u00e9m das caracter\u00edsticas sensoriais presentes na manga e gengibre, leve acidez, do\u00e7ura e refresc\u00e2ncia.<\/p>\n\n\n\n<details class=\"wp-block-details is-layout-flow wp-block-details-is-layout-flow\" open><summary>Modalidade:<\/summary>\n<p class=\"wp-block-paragraph\">Patente de inven\u00e7\u00e3o<\/p>\n<\/details>\n\n\n\n<details class=\"wp-block-details is-layout-flow wp-block-details-is-layout-flow\" open><summary>Dep\u00f3sito:<\/summary>\n<p class=\"wp-block-paragraph\">03\/06\/2024<\/p>\n<\/details>\n\n\n\n<details class=\"wp-block-details is-layout-flow wp-block-details-is-layout-flow\" open><summary>Carta-patente:<\/summary>\n<p class=\"wp-block-paragraph\"><\/p>\n<\/details>\n\n\n\n<details class=\"wp-block-details is-layout-flow wp-block-details-is-layout-flow\" open><summary>Transfer\u00eancia tecnol\u00f3gica:<\/summary>\n<p class=\"wp-block-paragraph\">inova@reitoria.ufpb.br<\/p>\n<\/details>\n\n\n\n<details class=\"wp-block-details is-layout-flow wp-block-details-is-layout-flow\" open><summary>Not\u00edcia relacionada:<\/summary>\n<p class=\"wp-block-paragraph\"><\/p>\n<\/details>\n","protected":false},"excerpt":{"rendered":"<p>A presente inven\u00e7\u00e3o trata de um processo de desenvolvimento de ch\u00e1 fermentado, do tipo Kombucha, [&hellip;]<\/p>\n","protected":false},"featured_media":50,"template":"","meta":{"footnotes":""},"patente_type":[15,16],"class_list":["post-1166","patente","type-patente","status-publish","has-post-thumbnail","hentry","patente_type-agronegocio","patente_type-alimentos-bebidas"],"_links":{"self":[{"href":"https:\/\/www.ufpb.br\/inova\/wp-json\/wp\/v2\/patente\/1166","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ufpb.br\/inova\/wp-json\/wp\/v2\/patente"}],"about":[{"href":"https:\/\/www.ufpb.br\/inova\/wp-json\/wp\/v2\/types\/patente"}],"version-history":[{"count":2,"href":"https:\/\/www.ufpb.br\/inova\/wp-json\/wp\/v2\/patente\/1166\/revisions"}],"predecessor-version":[{"id":1168,"href":"https:\/\/www.ufpb.br\/inova\/wp-json\/wp\/v2\/patente\/1166\/revisions\/1168"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ufpb.br\/inova\/wp-json\/wp\/v2\/media\/50"}],"wp:attachment":[{"href":"https:\/\/www.ufpb.br\/inova\/wp-json\/wp\/v2\/media?parent=1166"}],"wp:term":[{"taxonomy":"patente_type","embeddable":true,"href":"https:\/\/www.ufpb.br\/inova\/wp-json\/wp\/v2\/patente_type?post=1166"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}